Monthly Archives January 2011

Grocery Shopping List Corresponding to Week 5, 2011 Recipes

January 29, 2011 Shopping Lists and Home Page Posts  No comments

Dinners Being Served, Week Five, 2011:  (Click on the  “Corresponding Recipes” link, so that you can prepare these dinners.)

Monday:  Mesquite Turkey Burgers with Oven Baked Beans and Cool Cucumber

Tuesday:  Curried Rice and Chickpeas

Wednesday:  Blue Cheese Burgers with Paula Deen’s Creamed Spinach

Thursday:  Tuna Melts

Friday:  Leftovers

Grocery Shopping List:  (Scratch items you already have in stock off the list.)

  • fresh cilantro
  • 1 bulb of garlic
  • 1 English cucumber
  • 2 bunches spinach, washed, stems removed and chopped (or bagged baby spinach)
  • celery
  • a large red onion or a bunch of scallions
  • 2 Vidalia onions
  • 2 limes
  • 1 jalapeño pepper
  • 1.2 lbs. (a standard sized package) of lean ground turkey meat
  • 1 lb. lean ground beef
  • eggs
  • heavy cream
  • unsalted butter
  • plain Greek yogurt (No...
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Recipes Corresponding to Grocery Shopping List 5: 2011

January 29, 2011 Corresponding Recipes  No comments

Mesquite Turkey Burgers with Oven Baked Beans and Cool Cucumber

Serves 2 to 4 People

The Burgers

  • 1.2 lbs. (a standard sized package) of lean ground turkey meat, fresh or thawed
  • just less than 1/4 cup Panko bread crumbs
  • 1 egg white, lightly beaten
  • 2 TBSP. fresh cilantro, chopped
  • 1 TBSP. dry onion soup mix
  • 1 clove of garlic, peeled and grated
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • a sprinkle of Mesquite seasoning (recommended McCormick brand)
  • extra virgin olive oil cooking spray
  • your favorite buns or thin round rolls
  • light mayonnaise

The Beans

  • 2 large cans of pork and beans (your choice of flavor)
  • 1 small onion chopped (red, yellow, white etc.  not scallions)
  • 1 tsp. dry ground mustard
  • 1/2 cup brown sugar
  • 1/3 cup molasses
  • extra virgin olive oil cooking spray
  • 1 English cucumber (to ser...
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Grocery Shopping List Corresponding to Week 4, 2011 Recipes

January 22, 2011 Shopping Lists and Home Page Posts  No comments

Dinners Being Served, Week Four, 2011:  (Click on the  “Corresponding Recipes” link, so that you can prepare these dinners.)

Monday:  Delicate Shrimp Stir-Fry

Tuesday:  Crunchy Buffalo Chicken Tenders with Chinese Celery Cabbage and Blue Cheese Salad

Wednesday:  Sweet Italian Sausage and Cannellini Bean Soup with Kale and Ham and Swiss Sammies

Thursday:  Beef Nachos with Homemade Guacamole

Friday:  Leftovers

Grocery Shopping List:  (Scratch items you already have in stock off the list.)

  • 2 avocados
  • fresh cilantro
  • lettuce (I suggest iceberg or green leaf lettuce.)
  • a large red onion
  • 1 plum tomato
  • 1 lemon
  • fresh ginger root (at least a 3″ long segment)
  • 2 bulbs of garlic
  • 1 stalk fresh lemongrass not yet trimmed or 3 pieces pre-trimmed (sold in plastic herb containers)
  • carrots (to b...
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Recipes Corresponding to Grocery Shopping List 4: 2011

January 21, 2011 Corresponding Recipes  No comments

Beef Nachos with Homemade Guacamole

Serves 2 People

  • 1 lb. ground beef, thawed
  • 1 standard sized envelope of taco seasoning
  • 1 medium sized can of refried black beans
  • 6 oz. shredded 2% mild or sharp cheddar cheese
  • Two handfuls of lettuce (I suggest iceberg or green leaf lettuce.), washed and shredded or torn into bite sized pieces.
  • 1 small can of sliced jalapeños (optional)
  • light sour cream
  • a container of your favorite salsa
  • fresh cilantro, washed and chopped
  • 1/3 of a large red onion, diced and divided
  • 1 plum tomato, seeded and diced
  • 2 avocados
  • hot sauce (just a drop or two)
  • 1 TBSP. light mayonnaise
  • 1 tsp. yellow mustard
  • 1/2 lemon, juiced
  • Chili lime tortilla chips

First make the guacamole...

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Toasting Nuts

January 20, 2011 Cooking Methods  No comments

This method for toasting nuts can be used for most nuts.  Heat a small to medium sized saute pan over low heat.  (level 2 or 3)  The saute pan should be dry.  In other words, don’t put any butter or oil into it.  Pour the amount of nuts you desire to toast into the pan.  Stir them intermittently.  Once you start to smell the nuts they are done.  Don’t let them over cook as they can burn and will take on a rancid taste.  If you do not smell them after they’ve been cooking for a few minutes, carefully remove one from the pan, allow it to cool briefly, and taste it.  If the nut has a crisp exterior and a warm buttery flavor, it’s done toasting.

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Grocery Shopping List Corresponding to Week 3, 2011 Recipes

January 15, 2011 Shopping Lists and Home Page Posts  No comments

Dinners Being Served, Week Three, 2011:  (Click on the  “Corresponding Recipes” link, so that you can prepare these dinners.)

Monday:  Crockpot Meat Lasagna with Garlic Toast and Winter Fruit Salad

Tuesday:  Fish and Potatoes in Foil

Wednesday:  Lemon, Garlic, Honey, and Thyme Chicken with Pine nut Couscous, and Sauteed Zuchinni

Thursday:  Olive Turkey Burgers (an encore presentation) and Homemade Deli-Style Pea Salad

Friday:  Leftovers

Grocery Shopping List:  (Scratch items you already have in stock off the list.)
  • 2 lemons
  • fresh thyme (recommended, but dried may be substituted)
  • fresh dill
  • fresh parsley
  • 2 medium sized onions  ( red, white, Spanish, or Vadalia)
  • garlic
  • potatoes (recommended, red skin)
  • 12 -24 baby carrots (a 1 lb. bag or short cuts)
  • 1 rib celery, ...
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Recipes Corresponding to Grocery Shopping List 3: 2011

January 15, 2011 Corresponding Recipes  2 comments

Lemon, Garlic, Honey, and Thyme Chicken with Pine Nut Couscous, and Sauteed Zuchinni

Easy, Healthy Option

Serves 2 to 4 People

The Chicken

  • 1 lb. fresh or thawed chicken boneless, skinless chicken breasts
  • 1 lemon
  • 1 TBSP. honey
  • 2 cloves garlic – grated
  • 2 sprigs fresh thyme (recommended, but 1/4 -1/2 tsp. dried may be substituted)
  • garlic salt
  • lemon pepper (or regular pepper)
  • canola oil

The Zuchinni

  • 1 or 2 zuchinnis depending on how many people you’re serving
  • garlic salt
  • freshly ground pepper
  • extra virgin olive oil

Preheat the oven to 400 degrees Fahrenheit.  Pound out the chicken breasts just so they are of even thickness.  Sprinkle them with garlic salt and pepper.  Place the chicken breasts in an oven safe roasting or Pyrex pan that has been lightly greased with canola oil...

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Hard Boiling Eggs

January 12, 2011 Cooking Methods  One comment

Place the number of eggs to be boiled in a large enough sauce pan so that they can be submerged in water.  Fill the pan with the water (so that at least 1/2 inch of water goes over the eggs).  Add 1 tsp. of salt to the water if desired.  Put the sauce pan on a stove top burner set to high heat.  Do not cover the pan yet.  Bring the water to a boil and then cover the pan.  REMOVE the pan from the heat (keeping it covered) and let it sit for 10 mins.   While you are waiting for the eggs to cook, fill a bowl that’s big enough to contain the number of eggs you are cooking with cold water and ice cubes.  After the 10 mins. has elapsed, remove the eggs from the hot water (using a large spoon) and set them gently into the ice bath...

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Grocery Shopping List Corresponding to Week 2, 2011 Recipes

January 7, 2011 Shopping Lists and Home Page Posts  No comments

Dinners Being Served, Week Two, 2011:  (Click on the  “Corresponding Recipes” link, so that you can prepare these dinners.)

Monday:  Panko Encrusted Chicken Tenders with Stove Top Swiss Green Beans

Tuesday:  Honey Mustard Ham with Asparagus, Gorgonzola, and Walnut Linguine

Wednesday:  Cheesy Corn and Chicken Turnovers with Crudite

Thursday:  Oven Roasted BBQ Pork Chops with Homemade Sauce, Basic (but moist) Corn Bread and a Crisp Tossed Salad

Friday:  Leftovers

Grocery Shopping List:  (Scratch items you already have in stock off the list.)

  • celery
  • one gala or fuji apple
  • one medium sized onion – white, yellow, or red
  • one lb. fresh asparagus
  • one head of romaine lettuce
  • two lemons
  • various crudite, such as raw green, red, and/or yellow peppers
  • one lb...
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Recipes Corresponding to Grocery Shopping List 2: 2011

January 7, 2011 Corresponding Recipes  No comments

Panko Encrusted Chicken Tenders with Stove Top Swiss Green Beans

Healthy Option, Kid Friendly

Serves 4 People

The Chicken Tenders

  • 1 lb. or more of chicken tenders or chicken breasts trimmed and cut into tender sized pieces
  • flour (for dredging the chicken tenders – about 1/2 cup to start)
  • 3 egg whites
  • panko bread crumbs (1/2 cup to start)
  • salt and ground black pepper

Stove Top Swiss Green Beans

  • 2 cups frozen green beans – thawed
  • 1 TBSP. extra virgin olive oil
  • 1/4 cup slivered almonds
  • 1 TBSP. all purpose flour
  • 1 TBSP. butter
  • 1/2 cup milk
  • 3 sandwich sized slices of swiss cheese (3 oz.)
  • garlic salt
  • ground pepper

Start by making the chicken tenders.  Preheat the oven to 400 degrees Fahrenheit.  (This assumes you’ve thawed the chicken and cut it up into tender sized pieces if need be...

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