Recipes & Grocery List for June 22-30

Here's what's on the menu for this week:

Sunday-Breakfast (waffles, bacon & fruit)

Monday- Meximelt Casserole

Ingredients:
1 lb lean ground beef
2 cans Bush's Pinto Beans, drained
1 C cooked rice
1/2 C salsa
1 C shredded cheddar cheese
Salt, Pepper & Garlic
1 Tbsp ground Dalmatian Sage

Directions:
Cook rice, set aside.  Brown ground beef, drain grease.  Add pinto beans.  Season with sage, garlic, salt, and pepper.  Heat beans thru.  In a greased casserole dish, place rice, top with salsa, add meat/bean mix.  Sprinkle cheese on top.  Bake at 350 degrees for 15 minutes or until cheese is melted.

Tuesday-Sausage Eggplant Stew
http://www.myrecipes.com/recipe/sausage-eggplant-stew-50400000127802/

Cook Time: 4 Hours, 18 Minutes
Prep Time: 12 Minutes

Ingredients:

1 tablespoon olive oil 

2 pounds Italian sausages, cut into chunks 

1 large onion, finely chopped 

2 cloves garlic, finely chopped 

2 medium eggplants (about 2 pounds total) and ends trimmed and cut into 1 inch chunks 

salt 

1 15 ounce can diced tomatoes 

1/4 cup chopped fresh basil leaves

Preparation
1. Warm oil in a large skillet over medium-high heat. When oil is hot, brown sausages on all sides, about 6 minutes total. Transfer to slow cooker.
2. Add onion and garlic to skillet and stir until onion has softened, 2 to 3 minutes. If skillet is very dry, add a tablespoon or two of water. Sprinkle eggplants with 1 tsp. salt and add to skillet. Cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in tomatoes and juice, scraping up brown bits on skillet, and transfer to cooker on top of sausages.
3. Cover and cook on low for 6 hours or on high for 4 hours. Season with salt, stir in basil and serve.

Nutritional Information

• Calories: 453
• Fat: 38g
• Saturated fat: 13g
• Protein: 18g
• Carbohydrate: 12g
• Fiber: 4g
• Cholesterol: 86mg
• Sodium: 1144mg

Wednesday- Spinach Stuffed Shells with Meat Sauce, Garlic Bread and Salad
http://www.myrecipes.com/recipe/spinach-stuffed-shells-50400000134927/

Prep Time: 35 Minutes
Bake: 1 Hour          

Ingredients:

Salt-and-pepper 

12 oz box jumbo shells pasta 

15 oz ricotta cheese 

10 oz box frozen chopped spinach, thawed and squeezed dry 

1/2 cup grated Parmesan cheese

1/4 cup grated Romano cheese 

one large clove garlic, minced 

1 tablespoon chopped parsley 

4 cups shredded mozzarella cheese

One large egg, beaten 

5 cups jarred tomato sauce (about 2-24 oz jars)

1 lb pork sausage or lean ground beef

Directions:
1. Preheat oven to 400°F. In a large pot of boiling, salted water, cook shells 2 minutes less than time specified on package, about 9 minutes. Drain and rinse with cool water.
2. In a large bowl, mix ricotta, spinach, Parmesan, pecorino, garlic, parsley and 2 cups mozzarella. Season with salt and pepper. Stir in egg.
3. Fry up burger or sausage, drain fat and mix tomato sauce with meat.
4. Spread enough of the tomato/meat sauce in a 9-by-13-inch dish to cover the bottom of the dish. Fill each shell with 1 heaping Tbsp. ricotta mixture and place open side up in dish. Spoon remaining sauce over shells; sprinkle with remaining mozzarella. Cover with foil and bake 30 minutes. Remove foil and bake 20 to 30 minutes, until bubbling. Let stand 5 minutes; serve.

Make a Caesar salad and garlic breadsticks to go with this amazing supper.

***This made 2 8x8 pans with 15 shells in each.  My kids each ate 2 shells and we had leftovers for a couple of days! Bake one pan today and freeze another pan for the future.

Nutritional Information (without meat)

• Calories: 532
• Fat: 22g
• Saturated fat: 13g
• Protein: 34g
• Carbohydrate: 50g
• Fiber: 4g
• Cholesterol: 86mg
• Sodium: 1622mg

Thursday- Chicken Fricassee in the crock pot

Ingredients:

20 small even size pearl onions or shallots 

2 1/2 to 2 pounds chicken cut into pieces

2 tablespoons butter 

2 tablespoons sunflower oil 

3 tablespoons all-purpose flour 

1 cup dry white wine 

2 1/2 cups boiling chicken stock 

one bouquet Garni (parsley stalks, thyme sprig, bay leaf, rosemary) tied with a string or tied in muslin 

1 teaspoon lemon juice 

3 cups white mushrooms 

1/3 cup heavy cream

3 tablespoons chopped fresh parsley salt and pepper 

mashed potatoes 

steamed seasonal vegetables to serve

Directions:

Friday- Homemade Pizza with Salad
Preheat oven to 425. Use a pizza stone or nonstick cookie sheet.  Unroll dough and spread to the desired shape you want.  Sprinkle garlic salt on dough (along the edge for a garlic crust).  Use 1/3 of the pizza sauce and spread evenly over dough.  Add 2 cups cheese.  Next add toppings: I do half ham & pineapple and the other half pepperoni.  Bake for 15 minutes. Remove and slice.  Serve with salad.

Saturday- night off go out to eat!

Sunday-Pasta with Beans, Turkey & Cheese
 http://www.myrecipes.com/recipe/pasta-beans-cheese-00420000024204/

Prep Time: 7 Minutes

Bake: 20 Minutes          

Ingredients:

• 1 14.5 ounce can diced tomatoes
• 1 15.5 ounce can kidney beans, drained and rinsed
• 3 tablespoons chopped fresh parsley
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper                               
• 1/4 teaspoon dried thyme
• 8 ounces elbow macaroni  
• 1 cup shredded sharp Cheddar (4 oz.), plus extra for serving (optional)
• 1 lb lean ground turkey

Directions:

1.Brown the turkey in a large fry pan and drain off any excess liquid. Place tomatoes, kidney beans, 1 3/4 cups water, 2 Tbsp. parsley, garlic powder, pepper and thyme into the pan with the turkey; stir and bring to a boil over high heat. Mix in pasta and return to a boil. Reduce heat to medium-low and simmer until pasta is tender, 13 to 15 minutes, stirring frequently. If mixture looks dry, add 1/4 cup more water.


2. Pour mixture into serving dish and sprinkle with Cheddar. Cover with foil and let sit 2 minutes to allow cheese to melt slightly. Uncover and garnish with remaining parsley. Divide among 4 plates and serve, passing extra Cheddar at the table if desired.

Monday-Tomato-garlic Shrimp over Creamy Corn with Salad
http://www.publix.com/aprons/meals/AllRecipes/SimpleMeal.do?mealId=9449&mealGroupId=1000#recipeSection0
   

Ingredients
3 ears fresh corn
1 small onion, finely chopped
2 medium tomatoes, coarsely chopped
3 tablespoons olive oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup sour cream
3 oz queso fresco (or ricotta) cheese
1 lb jumbo, peeled/deveined shrimp (tails off)
1/2 teaspoon roasted garlic/herb seasoning
2 tablespoons lemon herb finishing butter

Prep
Slice corn from cobs (3 cups).

Chop onion and tomatoes.

 

Directions:
1. Preheat large sauté pan on medium-high 2-3 minutes. Place 1 tablespoon oil in pan, then add onions, salt, and pepper; cook and stir 2-3 minutes or until tender. Stir in corn; cook 2-3 minutes or until corn is tender.
2. Transfer mixture to food processor (or blender); add sour cream and cheese, then blend until smooth.
3. Heat same pan on medium-high 1-2 minutes. Place remaining 2 tablespoons oil in pan, then add shrimp and garlic/herb seasoning; cook and stir 3-4 minutes or just until shrimp turn pink and opaque.
4. Remove pan from heat; stir in butter until melted. Serve shrimp over creamy corn; top with tomatoes. Serve.

Nutritional Facts:
CALORIES (per 1/4 recipe) 420kcal
FAT 26g
CHOL 225mg
SODIUM 1190mg
CARB 21g
FIBER 3g
PROTEIN 27g

Grocery List

Meat-
2.5 lbs boneless skinless chicken breasts

Sausage or Bacon
Meat toppings for pizza

1 lb jumbo, peeled/deveined shrimp (tails off)
1 lb lean ground turkey
2 lb pork sausage or lean ground beef

2 pounds Italian sausages, cut into chunks 

Produce-
3 ears fresh corn
1 small onion
1 large onion
2 medium tomatoes

fresh parsley

1 lb potatoes

3 cups white mushrooms 

20 small even size pearl onions or shallots
one bouquet Garni (parsley stalks, thyme sprig, bay leaf, rosemary) tied with a string or tied in muslin
2 medium eggplants

1/4 cup chopped fresh basil leaves
Fruit: mandarin oranges, blueberries, strawberries, grapes

Dairy-

2 cup shredded sharp Cheddar (4 oz.), plus extra for serving (optional)
6 cups shredded mozzarella cheese1/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese

Milk

 Eggs1 can of refrigerated pizza dough
15 oz ricotta cheese

1/2 cup sour cream
3 oz queso fresco (or ricotta) cheese

1/3 cup heavy cream2 tablespoons lemon herb finishing butter

 Canned/Boxed-
1/2 teaspoon roasted garlic/herb seasoning

8 ounces elbow macaroni  

12 oz box jumbo shells pasta

2 (14.5 ounce) can diced tomatoes

1 (15.5 ounce) can kidney beans

2 cans Bush's Pinto Beans, drained

5 cups jarred tomato sauce (about 2-24 oz jars)

1/2 C salsa

1 C cooked rice
Waffle mix

 

Frozen-

steamed seasonal vegetables

10 oz box frozen chopped spinach

 

Bread/Carbs-

Staples-
lemon juice
garlic, minced
2 tablespoons sunflower oil
all-purpose flour
butter

dry white wine 

chicken stock

olive oil
kosher salt
pepper
garlic powder

dried thyme

sage

pizza sauce from last week

Well that is all for now!  Till next time, Emileigh