Weekly Menu 10

Friday, April 2, 2010

Make sure to check your pantry and refrigerator for any items you may already have.  Try to match coupons with sale items for extra savings.

Shopping List

1 pineapple
1 sweet red pepper
1 green pepper
1 head of cabbage
1 bunch of carrots
2 limes
2lbs baby Yukon potatoes
1 small bunch celery
2 medium onions
1 small bag of carrots
1 to 1 ½ lbs of potatoes

1 lb boneless, skinless chicken breasts
2 pounds chicken tenders
1 to 1 ½ lbs ground turkey or chicken
2-3lbs beef roast

1 bottle of bbq sauce
1 jar of mayonnaise
1 bottle of Tabasco
1 box onion soup mix
1 can cream of mushroom soup
1 small can mushrooms, stems and pieces (optional)
1 bottle of Frank’s Wing Sauce
1 bottle of Ranch
3 cans chicken stock
Brown sugar
1 package of skewers
Olive Oil
Vegetable oil

3 Tb. frozen orange juice concentrate, thawed

Shredded Parmigiano Reggiano

Celery seed
Minced onion
Chili powder
Garlic powder
Onion powder
Poultry seasoning

**DINNER #1**
Sweet BBQ Chicken Kabobs from Sister's Cafe

1 lb. boneless skinless chicken breasts, cut into 1-1/2 inch pieces
2 cups fresh pineapple chunks (1-1/2 inch)
1 each: red and green pepper, cut into 1-1/2 inch pieces
1/2 cup barbecue sauce (I like Famous Dave's Rich and Sassy)
3 Tb. frozen orange juice concentrate, thawed

Directions:  Heat grill to medium-high heat. Thread chicken alternately with pineapple and peppers onto skewers to make 4 kabobs. (I used 1.5lbs of chicken and extra pineapple, which made 7 big kabobs). Mix barbecue sauce and juice concentrate, brush some of the sauce mixture onto kabobs. Grill 8-10 minutes or until chicken is done, turning and brushing occasionally with remaining sauce mixture.

KFC Coleslaw Recipe:

1 cabbage -- shredded
1/4 cup sugar
1 cup carrots -- shredded
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
1 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon celery seed
2 drops Tabasco -- or to taste
3 tablespoons onions -- dry minced

Directions:  Slice cabbage paper thin, and toss lightly with sugar, shredded carrots.
Sprinkle with salt and pepper and drench it all with milk. Cover and refrigerate for about 15 minutes.
Meanwhile, combine mayonnaise (not salad dressing), buttermilk, celery seed, Tabasco and minced onion.
Mix well with cabbage mixture.
Refrigerate again at least an hour before serving.

Drain some of the dressing first and serve it separately at the table.

**DINNER #2**

Tex-Mex Buttermilk Chicken Tenders from Rachel Ray's 30 Minute Meals
4 cups vegetable oil, for frying
2 tablespoons chili powder
1 tablespoon sweet smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon poultry seasoning
Juice of 2 limes and 2 teaspoons grated peel, plus wedges for serving
2 cups buttermilk
2 1/2 cups flour
2 pounds chicken tenders
Salt and pepper

Hot pepper sauce, for passing at the table

Directions:  In a large, heavy skillet, heat the oil over medium-high heat. In a bowl, combine the chili powder, paprika, garlic powder, onion powder, poultry seasoning and lime peel. In a shallow bowl, combine the buttermilk and half of the spice mixture. In another shallow bowl, combine the flour and the remaining spice mixture. Season the chicken tenders with salt and pepper.

Using tongs, dip the chicken fingers in the buttermilk, then coat with the flour; repeat for a second coating. Working in batches, add the chicken fingers to the skillet and cook until golden, 6 to 8 minutes. Drain on a rack.

Butter and Parm Squished Potatoes from Rachel Ray
About 2 pounds baby Yukon Gold potatoes

2-2 1/2 cups chicken stock
2 tablespoons extra virgin olive oil (EVOO)
Freshly ground black pepper
2 tablespoons butter
1/2-2/3 cup shredded Parmigiano Reggiano cheese (2 handfuls)
Directions:  Put the potatoes in a medium pot in a single layer. Pour in enough stock to come a quarter inch up the sides of the potatoes, then add the EVOO. Cover, bring to a boil, reduce the heat to a simmer and steam for 10 minutes. Remove the lid, raise the heat and reduce the stock. When the stock evaporates, squish the potatoes to flatten them a bit with a masher. Crisp the potatoes for a few minutes on each side, then season with black pepper. Stir in the butter and cheese and toss.

**DINNER #3**

Buffalo Chicken Sloppy Joe's

**DINNER #4**

Mom's Roast
2-3lbs beef roast
1 small bag of carrots
1 medium onion, quartered
1 to 1 1/2 lbs of potatoes, chopped
1 package Lipton onion soup mix
1 can cream of mushroom soup
1 small can mushrooms, stems and pieces (optional)

Directions:  Preheat oven to 375 degrees.  Cut up the meat into big chunks and trim excess fat.  Liberally salt and pepper each piece and cover all sides with flour.  Just spray the crock pot- or roaster pan if cooking in conventional oven. Put meat in first then add all other ingredients either on top of meat or around the sides, if pan is large enough. I usually add about a cup of water. Cook for about 3 hours in the oven or 6 hours in the crockpot. After roast is done make up some corn starch/water and thicken juices for gravy. If cooking in conventional oven it needs to be covered with a tight lid or tin foil for tenderness.


Post a Comment