Recipes & Grocery List June 8-14

Here's what is on the menu for this week.

I know the first 2 days I won't be cooking but wanted to give you guys ideas if you choose to follow my meal plans.

Sunday-crock pot BBQ pulled chicken sandwiches, cheesy mashed potatoes & corn on the cob
Put 1.5lbs of boneless skinless chicken breasts in crock pot along with 1/2 bottle of BBQ sauce. Cook on low 4-6 hours. Pull apart with two forks.

Cheesy mashed potatoes-cut 2 large potatoes into 8 pieces, cover potatoes with water in med saucepan boil 10-15 minutes. Drain; add 1/4c milk, 1/8c butter, 1/4c shredded cheddar cheese and salt & pepper to taste. bring to low boil, then mash or mix with a hand mixer.

Boil corn for 5 mins and butter & salt to taste

Monday- caprese pasta salad

http://www.myrecipes.com/m/recipe/caprese-pasta-salad-50400000134936/

Cook Time: 8 Minutes 

Prep Time: 15 Minutes 

Ingredients:

• 1 large shallot, finely chopped (about 1/4 cup)
• 2 cloves garlic, minced
• 3 cups cherry tomatoes, halved (about 1 lb.)
• 1/3 cup pitted, chopped kalamata olives
• 1 pound short pasta such as cavatappi or penne
• 1/2 cup torn fresh basil leaves or baby arugula
• 1 pound mozzarella balls, quartered if large or halved if small
• 2 tablespoons finely grated Parmesan
• 1/2 cup cubed salami
• 15 oz great northern beans, rinsed and drained
• Salt and pepper  
• 1 recipe Basic Vinaigrette (recipe below)             

 

 6 tablespoons balsamic vinegar

 4 1/2 teaspoons Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

1/3 cup extra-virgin olive oil

 

 Directions: 

• 1. Bring a pot of salted water to a boil. 
• 2. Whisk vinegar, mustard, salt and pepper in a large bowl. Continue to whisk while adding oil in a slow, steady stream until dressing is emulsified and thickened.
• 3. Whisk in shallot, garlic, tomatoes and olives. Set aside to marinate for 10 minutes.
• 4. Cook pasta in boiling water until al dente, about 10 minutes, or as package label directs. Drain pasta and immediately add to bowl with tomato mixture. Toss gently.
• 5. Add basil, mozzarella, Parmesan, great northern beans and cubed salami to bowl with pasta mixture and lightly toss again. Season salad with salt and pepper and serve right away, or cover and refrigerate to serve cold.
• Nutritional Facts (without beans and salami)
• Calories: 498
• Fat: 24g
• Saturated fat: 7g
• Protein: 20g
• Carbohydrate: 47g
• Fiber: 3g
• Cholesterol: 30mg
• Sodium: 512mg

Tuesday- slow cooker chicken enchiladas

http://www.myrecipes.com/m/recipe/slow-cooker-enchilada-casserole-50400000113493/

Ingredients:
9 6-inch corn tortillas
15 ounces canned enchilada sauce                

1 15-oz. can black beans, rinsed and drained

2 cups frozen corn

2 1/2 cups shredded Cheddar

2 chicken breasts cooked and shredded

 

Cook Time: 3 Hours 

Prep Time: 10 Minutes

 

 Directions:

1. Place an oven rack about 5 inches from broiler and preheat broiler to high. Toast tortillas under broiler, turning once, until lightly spotted, 2 to 3 minutes total. Reserve 2 Tbsp. enchilada sauce. Combine beans and remaining sauce in a bowl.

1. 2. Mist slow-cooker insert with cooking spray. Place 3 tortillas in bottom, breaking one into pieces if necessary to cover bottom. Spread half of bean mixture over tortillas. Sprinkle with 1 cup corn and 1/2 cup cheese. Repeat with 3 more tortillas, remaining bean mixture, remaining corn and 1 cup cheese. Top with 3 remaining tortillas, reserved sauce and remaining 1 cup cheese. Cover and cook on low until cheese has melted and is beginning to crisp on edges, 2 to 3 hours.

Nutritional Facts

• Calories: 534
• Fat: 26g
• Saturated fat: 13g
• Protein: 27g
• Carbohydrate: 58g
• Fiber: 10g
• Cholesterol: 75mg
• Sodium: 1598mg

Wednesday- crock pot mac n' cheese
http://www.food.com/recipe/creamy-crock-pot-mac-n-cheese-253236

Prep Time: 0 mins

Cook Time: 2 1/2 to 4 hrs 

Serving Size: 10

 

Ingredients:

1 (16 ounce) package shell macaroni
1/2 cup of stick margarine, melted
2 eggs, beaten
2 cups fat-free half-and-half
1 (10 3/4 ounce) can condensed cheddar cheese soup, undiluted
4 cups shredded sharp cheddar cheese (16 ounces)
1 teaspoon dry mustard
16 oz package of diced ham

 

Directions:
1. Cook shell macaroni according to package directions; drain.

2. Place cooked shells in a 5-quart greased crock pot; add margarine and stir to cover.

3. In a sauce pan over medium heat, combine soup and 1/2 and 1/2. Stir until smooth. Add eggs and dry mustard and stir until combined. Add cheese and stir until completely melted and smooth.

4. Pour cheese sauce over shells and stir well.

 

5. Open package of ham and drain off excess juice, pour over shells & cheese and stir well

6. Cover and cook on low for 2 1/2 - 4 hours.

 

Nutritional Facts for Creamy Crock Pot Mac 'n' Cheese (without ham)
Serving Size: 1
Calories 417
Total Fat 28.7g
Saturated Fat 13.5 g
Cholesterol 99 mg
Sodium 698 mg
Total Carbohydrate 21.8 g
Dietary Fiber 1.1 g
Sugars 3.2 g
Protein 17.9 g

Thursday- Breakfast (pancakes, sausage & fruit)

My family enjoys Martha White muffin mix as pancakes. I use two packages, 1 1/3 cup milk & 2 eggs. Mix until combined. Makes 18 pancakes. Brown sausage and serve with fruit salad.

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!

Grocery List

Meat-



2.5 lbs boneless skinless chicken breasts

16 oz package of diced ham
Sausage or Bacon
Meat toppings for pizza

Produce-

1/2 cup torn fresh basil leaves or baby arugula

1 large shallot, finely chopped (about 1/4 cup)

• 2 cloves garlic, minced
• 3 cups cherry tomatoes, halved (about 1 lb.)
• 2 large potatoes
• Bag of salad
• 4 ears of corn
• Fruit for fruit salad (blueberries, strawberries, grapes watermelon)
• Veggies to put on pizza

Dairy-
3 cups shredded Cheddar
4 cups shredded sharp cheddar cheese (16 ounces)
2 cups shredded mozzarella cheese
Milk
1/2 cup of stick margarine, melted
Eggs
2 cups fat-free half-and-half (16 oz)1 pound mozzarella balls, quartered if large or halved if small
2 tablespoons finely grated Parmesan 
1 can of refrigerated pizza dough


Canned/Boxed-
1/3 cup pitted, chopped kalamata olives
15 ounces canned enchilada sauce                

1 15-oz. can black beans, rinsed and drained

4 1/2 teaspoons Dijon mustard
1 (10 3/4 ounce) can condensed cheddar cheese soup, undiluted

6 tablespoons balsamic vinegar

1 pound short pasta such as cavatappi or penne

1 (16 ounce) package shell macaroni

1 bottle bbq sauce
2 packages of Martha White muffin mix (any flavor)

Frozen-
2 cups frozen corn

Bread/Carbs-
9 6-inch corn tortillas

Staples-

Salt and pepper

1 teaspoon dry mustard

 1/3 cup extra-virgin olive oil 

pizza sauce from last week

   

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