(Leftover) Turkey Potpie with Cheddar Biscuit Topping

NOTES:

• I will not be posting 5 new recipes this coming Friday, December 3. Since I last posted recipes on Friday, November 26, we've been eating Thanksgiving leftovers! Please check the entry from November 26 for 5 recipes and shopping list or use the few leftover turkey (you can use chicken too!) recipes I'll post throughout the week.
• We made this today, it was delicious! I wish I would've doubled the cheddar biscuit topping to make a pan of extra biscuits (I did double it for you, although you may want to double it again as it only makes about 5-7 extra biscuits) - they were tasty! Double the recipe for the filling if you want to serve it in a 13x9 inch baking dish instead of the shallower round casserole dish I did.  
• Make the filling ahead of time and refrigerate until ready to use. When ready to prepare meal, make biscuit mix (only take 5 minutes!) and bake.
• Recipe is modified from the November 2007 issue of Gourmet.

INGREDIENTS

For filling:
• 1 medium onion, coarsely chopped
• 3 large carrots, cut into 1/2-inch pieces
• 1 celery ribs, chopped
• 1 teaspoon chopped FRESH thyme (optional)
• 3 tablespoons unsalted butter
• 1/2 pound mushrooms, sliced
• 1/4 cup all-purpose flour
• 3ish cups roast turkey meat, cut into 1/2-inch pieces or shredded
• 1 (10-ounce) package frozen baby peas, thawed
• 3 c. chicken or turkey broth

For biscuit crust:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/4 cup coarsely grated extra-sharp Cheddar
• 3/4 stick cold unsalted butter, cut into 1/2-inch pieces
• 1 1/4 cups well-shaken buttermilk

DIRECTIONS
1. For filling: Preheat oven to 400°F with rack in middle. Cook onion, carrots, celery, parsnip, and fresh thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a large pot covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 3 to 6 minutes.
2. Sprinkle veggies with flour and cook, stirring constantly, 2 minutes. Stir in 3 c. broth, scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Mix until thoroughly heated and pour into a greased (with spray oil) casserole dish.
3. For biscuit crust: In a large bowl, sift together flour, baking powder, baking soda, salt, and pepper. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms (dough will be wet and sticky like a thick/chunky pancake batter). Drop biscuit dough onto filling in large mounds, leaving a little space between biscuits. If making extra biscuits, drop in rounded mounds onto a baking sheet and bake 12-15 minutes (you can stick them in the oven on a higher rack the last 15 minutes of baking the pot pie). 
4. Bake until biscuits on top of filling are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.

Week 26 Recipes & Shopping List

NOTES:

• Three of the five recipes this week have fresh baby spinach in them so buy a big container rather than the bags.
• If you're a new visitor to this blog, please read "how to use this blog" off to the right-hand-side.
• Check NOTES under each meal for ahead-of-time preps.
• By clicking on “older posts” at the bottom of this page, you can look back at previous week’s recipes.
• If you are looking for a particular recipe, use the search box at the right-hand-side then scroll to the top of the page to see search results.

RECIPE 1: Four Cheese White Pizza with Spinach

Recipe Adapted from Family Circle

NOTES:

• This pizza is super delicious!
• For a homemade pizza dough, see my post from April 6, 2010: http://weeknightmeals.blogspot.com/2010/04/homemade-pizza-dough.html


INGREDIENTS
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 6-8-oz bag baby spinach, chopped
• 1 pizza dough (see note above for homemade recipe)
• 1 c. shredded mozzarella
• ½ c. shredded provolone
• ½ c. shredded Asiago
• ¾ c. ricotta (optional)


DIRECTIONS
1. Heat oven to 500 and coat a 14-inch pizza pan with nonstick cooking spray.
2. Heat 1 tbsp olive oil in a medium-size skillet over medium heat. Add garlic with oil (before oil is hot) to get maximum flavor from the minced garlic. Once garlic begins to sizzle, let cook about 30 seconds until very fragrant. Add chopped spinach and cook until wilted, stirring continuously.
3. Roll our your crust on a lightly floured countertop to fit pizza pan and place on oiled pan.
4. In a large bowl, mix mozzarella, provolone and Asiago cheeses. Spinrkle half of cheese mixture over the dough, spread spinach over cheeses (drizzling any leftover oil/garlic in pan over spinach), then sprinkle remaining cheese mixture over spinach. If using ricotta, dollop spoonfuls over pizza. Drizzle 1 tbsp olive oil over pizza.
5. Bake at 500 for about 13-15 minutes or until pizza is nicely browned.

RECIPE 2: Spaghetti with Hidden Veggie Sauce

NOTES:

• Add shredded carrot, eggplant, chopped zucchini, bell peppers and onions to your traditional spaghetti sauce! Use a store-bought sauce and sauté the veggies in a little olive oil until tender. If your family doesn’t mind chunky veggies, mix them in the sauce and serve over spaghetti. If the chunky veggies might scare away a picker eater, puree them and mix in with spaghetti sauce – they’ll never know they’re there!

• The sauce can be made ahead and refrigerated until ready to use.

INGREDIENTS
• Veggies to add to sauce (any of the following – or all of them!): 1-2 carrots, shredded; 1 zucchini, cut into ½-inch pieces; eggplant, cut into 1/2 –inch pieces; any color bell pepper, chopped; onion, chopped
• Olive oil
• 1 tsp dried basil
• 2 cloves, garlic (minced)
• ½ tsp dried oregano
• ½ tsp pepper
• 1/8 tsp crushed red pepper (optional)
• 16 oz spaghetti noodles
• ½ lb ground beef
• 1 jar of your favorite marinara sauce
• 1 small can chopped tomatoes (in Italian seasoning or with garlic/basil, etc.)
• Parmesan cheese, for topping

DIRECTIONS
1. Chop/shred the veggies that you’re going to add to your sauce in sauté in olive oil in a large pot over medium-low heat until tender, about 5-10 minutes. Add basil, oregano, pepper, and garlic; stir and cook for about 30 seconds. Puree veggies if desired (see note above). Remove from pan and set aside. Cook hamburger over medium heat in same saucepan until cooked through. To cooked hamburger, add 1 jar of pasta sauce, sautéed veggies (left chunky or pureed), 1 jar chopped tomatoes. Heat through.
2. Meanwhile, cook pasta in a large pot of boiling water according to box directions.
3. Top cooked drained spaghetti with the hidden veggie sauce (pureed or chunky) and enjoy!

RECIPE 3: Spinach and Bacon Hash Brown Quiche

 Adapted from: Taste of Home

NOTES:

• What a great idea using hash browns for a quiche crust. This was really yummy!

INGREDIENTS

• 3 cups frozen shredded hash brown potatoes, thawed
• 3 tbsp butter, melted
• 4 bacon strips, diced
• 1 small onion, chopped
• 3 eggs
• 1 cup half-and-half cream
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups chopped fresh spinach
• 2/3 cup shredded part-skim mozzarella cheese
• 1/3 cup shredded Asiago (or swiss)

DIRECTIONS
1. Press thawed hash browns between paper towels to remove excess moisture and toss with melted butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 425° for 20-25 minutes or until edges are browned.
2. Meanwhile, in a large skillet, cook chopped bacon over medium heat until bacon begins to crisp. Add chopped onions and sauté with bacon for 3 minutes or so until softened, reducing heat as necessary to prevent scorching. Remove from heat, add the spinach and stir until spinach is wilted. Remove mixture to paper towels to drain.
3. In a large bowl, combine the eggs, cream, salt and pepper. Stir in the cheeses and bacon mixture and pour into crust.
4. Bake at 350° for 20 minutes then bump up temp to 375 for another 5-15 minutes or until a knife inserted near the center comes out clean and top of quiche is browned. Let stand for 10 minutes before cutting.

RECIPE 4: Crispy Salmon with Risotto and Slow-Roasted Tomatoes

From Cooking Light

NOTES:
• The risotto, like all risottos, is a little fussy. You can easily make the risotto the night before you actually want to eat it while you’re in the kitchen doing dishes (it requires adding ½ broth at a time and stirring often). Feel free to substitute chicken-flavored rice instead. But definitely do the tomatoes – they’re yummy and full of flavor! I roasted the tomatoes the day before we ate them and then just put in microwave to warm them up. Worked well!
• This is a great "company's coming" meal or just a fabulous meal for your family.
• If you're just interested in making the salmon, do that! It only takes about 10 minutes to pan fry and you can serve with a salad and rice of choice.
• I divided the three parts to this recipe up by 4.1, 4.2, 4.3.


INGREDIENTS
Roasted Tomatoes (4.1):
Cooking spray
9 plum tomatoes, halved
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
4 garlic cloves, minced

Risotto (4.2):
4 1/2 cups fat free, less-sodium chicken broth
1 tablespoon olive oil
2 1/4 cups (1/2-inch-thick) sliced leek
1 1/2 cups uncooked Arborio rice
1/3 cup dry white wine
4 cups torn arugula or spinach
1/2 cup half-and-half
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Salmon (4.3):
2 teaspoons olive oil
Salmon fillets (enough for your family)
1/2 teaspoon salt
1/2 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper

DIRECTIONS
1. To roast tomatoes: preheat oven to 350° and coat a foil-lined baking sheet with cooking spray. Place tomatoes, cut sides up, on baking sheet. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt, 1/2 teaspoon thyme, 1/2 teaspoon pepper, and garlic. Bake at 350° for about 1 hour or until very soft and slightly shriveled, turning occasionally.
2. To make risotto: bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat. In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add leek; sauté 3 minutes or until tender. Add rice; cook 1 1/2 minutes, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed. Stir in 1 cup broth; cook 3 minutes or until liquid is nearly absorbed, stirring frequently. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Stir in arugula or spinach, half-and-half, cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. To prepare salmon, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. Place fillets, skin sides up, in pan; cook 5 minutes. Turn fillets over, and cook an additional 2 minutes or until fish flakes easily when tested with a fork.
4. To serve: Arrange 3 tomato halves, cut sides up, in a spoke-like pattern in center of each of 6 plates. Mound 2/3 cup risotto in center of each plate (leaving about a 1 1/2-inch edge of tomatoes uncovered). Arrange fillets on risotto. Garnish with thyme sprigs, if desired.

RECIPE 5: Fiesta (Leftover Thanksgiving) Turkey Soup

Adapted from: Southern Living

NOTES:

• A delicous way to use up leftover Thanksgiving turkey and so easy!

• I would suggest doubling the recipe if you want leftovers.

INGREDIENTS
• 1 medium onion, diced
• 1 teaspoon vegetable oil
• 1 garlic clove, minced
• 3 cups chopped cooked turkey or chicken
• 1 (15-ounce) can chili beans
• 4-5 cups chicken or turkey broth (or a combination of broth and water with chicken bouillon cubes)
• 1 (11-ounce) can whole kernel corn with red and green peppers, drained
• 1 (10-ounce) can diced tomatoes and green chiles
• 1/2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Toppings: sour cream, shredded Mexican four-cheese blend, chopped green onions


DIRECTIONS

1. Sauté onion in hot oil in a large Dutch oven over medium heat 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in turkey and next 8 ingredients. Bring to a boil, stirring occasionally; reduce heat, and simmer 15 minutes. Serve with desired toppings.

SHOPPING LIST:

NOTES:
• The shopping list is organized by category and then within each category by meal. After each item you’ll see a number in parenthesis which corresponds to the meal number. That way you can easily pick which recipes you want to try and then find those items (or cross items out) on the list.
• Under Veggies/Fruit I have italicized anything that is a veggie or fruit but NOT found in the fresh fruits and veggie area of the supermarket.
• Recipe (4) is divided up by 4.1, 4.2, and 4.3. See Recipe and NOTES under Recipe to decide what/how you want to prepare.


Meat/Fish
• Bacon – 4 strips, diced (3)
• ½ lb ground beef (2)
• Salmon fillets (preferably wild-caught), enough for your family (4.3)
• 3 c. cooked turkey (or chicken if you don’t have leftover Thanksgiving turkey)


Veggies/Fruit
• Garlic – 3 cloves (1), 2 cloves (2), 4 cloves (4.1), 1 (5)
• Onion – 1 (1), 1 (5)
• Baby spinach - about 8 oz (1), 2 c. (3), 4 c. (4.2)
• Veggies for hidden spaghetti sauce (2): (any of the following – or all of them!): 1-2 carrots, shredded; 1 zucchini, cut into ½-inch pieces; eggplant, cut into 1/2 –inch pieces; any color bell pepper, chopped; onion, chopped
• 1 jar favorite marinara sauce (2)
• 1 can chopped tomatoes (in Italian seasoning or with basil/garlic, etc.)
• 9 Roma tomatoes, halved (4.1)
• Fresh thyme (4.1, 4.3)
• 1 leek (4.2)
• 1 (11-ounce) can whole kernel corn with red and green peppers, drained (I didn’t know this existed but I found it quite easily – even an off brand!) (5)
• 1 (10-ounce) can diced tomatoes and green chiles (5)
• Green onions, for topping (5)


Breads & starches
• Hashbrowns – 3 c. (1) (check the ingredients and make sure that potatoes are the only ingredient or at least one of just a few ingredients!)
• Pizza dough (make your own: http://weeknightmeals.blogspot.com/2010/04/homemade-pizza-dough.html or buy your favorite) (1)
• 16 oz spaghetti noodles (2)
• 1 ½ c. uncooked Arborio rice (risotto rice) (4.2)


Spices/Sauces/Vinegars/Oils/Condiments
• Salt
• Black pepper
• Olive oil
• Dried oregano – ½ tsp (2)
• Dried basil – 1 tsp (2)
• 1/8 tsp crushed red pepper flakes (2)
• Dry white wine – 1/3 c. (4.2)
• Cumin – 1 tsp (5)
• Chili powder – ½ tsp (5)


Dairy
• Half-and-half cream – 1 c. (3), ½ c. (4.2)
• Mozzarella cheese – 1 c. shredded (1), 2/3 c. shredded (3),
• Asiago cheese – ½ c. shredded (1), 1/3 c. shredded (or 1/3 c. Swiss) (3),
• Provolone – ½ c. shredded (1) (I find it easiest to ask for ½ lb from the deli counter and have them just chunk it off for you)
• Butter – 3 tbsp (1)
• Ricotta – ¾ c. (optional) (1)
• Parmesan cheese, for topping (2), ¼ c. (4.2)
• Sour cream – for topping (5)
• Shredded Monterey Jack, cheddar, or Mexican four-cheese blend, for topping (5)


Other
• Eggs – 3 (1)
• Chicken broth – 4 ½ c. (4.2), 4-5 c. chicken or turkey both (or a combination of broth and water with chicken bouillon cubes) (5)
• 1 15-oz can chili beans (5)

Basic Homemade Turkey Gravy

NOTES:

• Recipe based on gravy recipe from Real Simple.

INGREDIENTS
• Roasting pan and its contents after cooking a turkey (see previous post)
• 1 c. dry white wine
• 1-3 cups chicken broth
• 4 tbsp unsalted butter
• 1/3 c. all-purpose flour

DIRECTIONS
1. Remove the veggies and chunks of giblets/neck from roasting pan and discard. Carefully strain the pan juices into a fat separator or let stand in a bowl for 10 minutes then skim fat off top. You can also cool the liquid in the fridge (if time allows) and let the fat solidfy and come to the top then remove with a spoon.
2. Place the empty roasting pan across 2 burners over medium high heat (using the same pan ensures you get all the good flavor left on the bottom). Add the wine and cook, scraping up the brown bits stuck to the pan, for 1 minute.
3. Pour the contents into a large measuring cup (with the skimmed juices) and add enough chicken broth to total 4 cups of liquid.
4. Melt the butter in a large saucepan over medium heat. Sprinkle with the flour to create a roux.
5. Cook the roux, whisking frequently, until deep brown, 4-5 minuts. Keep in mind that the darker the roux, the richer the flavor.

Not a great pic but you can see how golden the roux gets.

6. Whisk in 4 cups of liquid and birng to a boil. Reduce heat and simmer until thickened, 8-10 minutes.
7. Season the gravy with 3/4 tsp salt and 1/4 tsp pepper. Strain just before serving (if you do it any earlier, a skin will form on the surface of the gravy).

Perfect Thanksgiving Turkey

NOTES:


• Have you always been at a family's home for Thanksgiving and never cooked a turkey on your own? Don't worry! It's actually way easier than you think. We always make a turkey over the holidays, even if we're not going to be home for Thanksgiving. You can freeze leftover shredded turkey for fabulous future meals! (I will be including a "leftover turkey" recipe in each week's meals for the next several weeks so go ahead, make one - or two! - this year).
• If you don't have a good roasting pan with a v-rack, you can find one for around $20 and can use it throughout the year to roast whole chickens. If you use a disposable roasting pan, support in underneath with a sturdy rimmed baking sheet.
• I haven't made our turkey yet, so when I do I will add photos.


INGREDIENTS
• 1 turkey (size desired for your family)
• salt and pepper
• 4 tbsp unsalted butter
• 2 onions, cut into wedges
• 2 carrots, cut into 2-inch pieces
• 2 stalks celery, cut into 2-inch pieces
• 2 tbsp fresh minced thyme (optional) + 6-12 sprigs fresh thyme (optional)
• chicken broth (about 2 cups)
• kitchen twine (can buy this at grocery store or ask your store's butcher for a small piece)


DIRECTIONS
1. Preheat oven to 325. Remove neck and giblets and chop into 1-inch pieces.
2. Rinse turkey, inside and out and pat dry with a clean towel or paper towels.
3. Tie the lets together with kitchen twine (bring them up slightly to rest on the body cavity and tie)
4. Tuck the wings underneath the body (to prevent burning).
5. Gently tear membrane (skin) near body cavity opening and rub/massage 2 tbsp of unsalted softened butter over the breasts and underneath the skin.
6. Brush/rub the top of the turkey (over skin) with remaining butter and season with salt and pepper. If desired, stuff turkey cavity with 6-12 sprigs fresh thyme and 1 of the wedged onion.

Ready for the oven!

7. In a roasting pan with a v-rack, place chopped veggies and  2 tbsp chopped thyme (if using) in bottom. Place v-rack over veggies and spray with oil and add about 2 c. broth.
8.  Place turkey breast side up on rack and tent loosely with foil.
9. Roast for about 1 1/2 hours, basting every 30 minutes with pan juices (use a pastry brush if you don't have a baster) or brush with melted butter. Add more broth as necessary if veggies begin to scorch.

After cooking for about 1 1/2 hours. Getting brushed with melted butter. Notice we did not tuck wings under as they were too big. We'd wrapped them in foil so they wouldn't burn.

10. After 1 1/2 hours, remove foil and continue to roast until thigh registers 175 degrees. See chart below for estimated cooking times. If turkey begins to brown too much, re-tent loosely with foil.
11. Remove from oven, tip juices into pan (wear clean oven mits or use clean kitchen towels) and move to a carving board. Cover loosely with foil and let stand 15-20 minutes before carving.
12. Reserve pan drippings and veggies for gravy.

 

TURKEY COOKING TIMES:
12-14 lbs      2 - 2 1/2 hours
15-17 lbs      2 1/2 - 3 hours
18-22 lbs      3 - 3 1/2 hours

Sweet Potato Waffles with Sweet Nut Topping

Photo from Taste of Home

NOTES

• PREP THE NIGHT BEFORE! If your kids are like my son, he wants to eat soon after getting up. On weekends we try and make fun breakfasts and save cereal for weekdays. In order not to make weekend mornings full of crying, I prep all that I can before I go to bed on Friday/Saturday night. Mix the dry ingredients in large bowl, prepare your sweet potato (I usually will cook several at a time, puree, then freeze in ½ c. portions; if you don’t feel like doing this use sweet potato baby food!) and set out your eggs, milk, butter in the front of the fridge to easily grab in the morning. I even go as far as prepping the mixer to beat the egg whites, setting out the waffle maker and the utensils I’ll need. Then in the morning it only take a few minutes to mix the batter and get a waffle cooking!
• If the sweet nut topping doesn’t appeal to you or seems like too much work (although it’s really easy), top with a sprinkle of powdered sugar and whip cream or butter and maple syrup – equally as good!
• This recipe is a combination of several – waffle recipe modified from wholegraingourmet.com and topping modified from Taste of Home.


INGREDIENTS

Dry ingredients:
• 1 1/2 cup white whole wheat flour (this is a bit lighter than whole wheat and no one will notice you used ZERO white flour!)
• 1/4 cup sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• Dash ground nutmeg

Wet ingredients:
• 1 cup milk (use whole or 2% if you have it)
• 1/2 cup sour cream
• 1/2 cup mashed/pureed baked sweet potatoes
• 4 Tbsp unsalted butter, melted
• 3 large eggs, at room temperature

Sweet Nut Topping (optional):
• 1 tbsp butter
• ½ c. chopped pecans
• ½ c. chopped walnuts
• 2 tbsp brown sugar
• 2 tbsp water
• 1/8 tsp cinnamon
• ½ tsp vanilla
• Dash salt
• Dash nutmeg
• Maple syrup

DIRECTIONS
1. Pre-heat your waffle iron.
2. Combine all of the dry ingredients in a large bowl and whisk them until well combined.
3. Separate the egg yolks from the whites, putting whites in your mixing bowl and the yolks in a large bowl.
4. Add the milk, sour cream, mashed sweet potato, & melted butter to the egg yolks. Whisk until well combined.
5. Beat the egg whites at a high speed for about two minutes. Stiff peaks should form when you lift the beaters. Set aside.
6. Pour the wet ingredients over the dry ingredients. Whisk until well combined, but do not over mix. The batter should be nearly smooth.
7. Fold in the beaten egg whites.
8. The batter is now ready for your waffle iron. I usually spray mine lightly with oil before dropping in the batter. The amount of batter and cooking time will vary according to the size and temperature setting of your waffle iron.
9. If doing the Sweet Nut Topping: in a small skillet, melt butter over medium-low heat and add pecans & walnuts. Cook a minute or two until nuts are lightly toasted. Add remaining ingredients and cook just 30 seconds or so until sugar is dissolved. Serve over waffles with maple syrup.

Week 25 Recipes & Shopping List

NOTES:

• Hope you like the new look to the blog! I decided it needed some freshening up! If you’re looking for the pancake roll-up recipe you see under the blog title, check out the blog entry posted April 25.
• If you missed out on the Pumpkin French Toast or the Waffles with Caramelized Apple Topping, see last week (Week 24).
•If you're a new visitor to this blog, please read "how to use this blog" off to the right-hand-side.
• Check NOTES under each meal for ahead-of-time preps.
• By clicking on “Older Posts” at the bottom of this page, you can look back at previous week’s recipes. Or look at the archives by month (scroll down to Blog Archive list on right-hand-side).
• If you are looking for a particular recipe, use the search box at the right-hand-side then scroll to the top of the page to see search results.

RECIPE 1: Make-Ahead Chicken Quesadillas

Adapted from America’s Test Kitchen Cookbook

NOTES:

• Two recipes this week call for shredded chicken so check out my method in the bullet point below for getting enough shredded chicken for two meals AND 4+ cups of homemade chicken broth to freeze for later recipes.

• There are many options for getting the chicken for this recipe. My favorite method results in enough shredded chicken for two meals and about 4 cups of chicken broth! To try this method, buy a whole uncooked chicken, thaw it (if frozen), and simmer it a large pot (add enough water to cover chicken) for 1 ½ hours or until it falls from bone with a chopped onion, 1 stalk celery (chopped), 1 carrot (chopped), and salt and pepper. Let the chicken cool then shred and use what you need for this recipe and freeze the rest for another use! Let the broth cool then drain it through a fine sieve to remove bits of veggies and chicken. Once it settles, skim fat from top with a large, flat spoon. Freeze broth in freezer zip-locks or containers.

• Other chicken options – buy a rotisserie chicken and shred or use what you have in your freezer (thighs, breasts, etc.) and simmer in a pot of water (make broth using recipe above if desired) until tender (usually 30-45 minutes) and then shred when cool.

• When I make this recipe, I make the chicken filling ahead of time and store in an air-tight container in the fridge. When we’re ready to eat, we simply fill two tortillas with the filling and heat them on a skillet on the stove until lightly brown/crisp. Cut into triangles and serve with sour cream, salsa, and/or guacamole. For lunch leftovers, place filling in a tortilla with shredded cheese, roll up, and heat in microwave about 45 seconds or until hot.

INGREDIENTS
• 1 pound cooked, shredded chicken (see note above for ways to get this)
• salt and pepper
• 1 tbsp vegetable oil
• 1 onion, chopped fine
• 1 red bell pepper, stemmed, seeded and chopped
• 4 cloves garlic, minced
• 2 tsp cumin
• ¼ c. fresh minced cilantro
• 1 ½ tsp Tabasco or other hot sauce
• 8 8-inch flour tortillas
• 8 oz (2 c.) shredded Monterey Jack cheese
• Toppings: avocado/guacamole, sour cream, salsa


DIRECTIONS
1. In a large skillet, heat 1 tbsp oil and sauté onion, red bell pepper and ¼ tsp salt. Cook until veggies are softened, about 5 minutes. Stir in garlic and cumin and cook until fragrant, about 30 seconds.
2. Add the chicken to the pan with veggies and stir to mix well. Add ¼ c. water and simmer until most of the water has absorbed. Remove from heat. Stir in chopped cilantro and Tabasco.
3. Heat a large saucepan or grilled to medium heat. Spray one side of 2 tortillas with spray oil. Place one tortilla (greased side down) on griddle. Top with chicken mixture and cheese. Place other tortilla (greased side up) over chicken mixture and press lightly. Let cook until bottom is slightly brown then flip, browning the other side.
4. Cut into 4 triangles and serve with toppings.

RECIPE 2: Winter Lentil Soup

From Real Simple

NOTES:
• You can easily freeze the soup for a later meal. Omit the parmesan and let the soup cool, then ladle into large resealable bags, filling each one halfway. Store for up to 3 months. To reheat, thaw overnight in the fridge or partially in the microwave. Warm in a covered saucepan over medium heat for 20 minutes. Ladle into individual bowls and sprinkle with the Parmesan (if using).


INGREDIENTS
• 4 leeks, white and light green parts only
• 1 bunch kale or spinach (use baby spinach - rather than frozen - for a lighter flavor)
• 1 tablespoon olive oil
• 1 28-ounce can chopped tomatoes
• 4 cups chicken (or vegetable) broth + 2 c. water
• 2 sweet potatoes, peeled and cut into a 1/2-inch dice
• 1/2 cup brown lentils
• 1/2 tablespoon fresh thyme leaves OR ¼ tsp dried
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 12 fresh basil leaves or 2 tsp dried
• 1/4 cup (1 ounce) grated Parmesan (optional)

DIRECTIONS
1. Slice each leek in half lengthwise, then slice each half into 1/4-inch-thick half-moons (about 2 cups). Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry.
2. Remove the stems from the kale or spinach. Stack the leaves on top of one another and slice them crosswise into 1/2-inch-wide strips; you'll need 3 cups.
3. Heat the oil in a saucepan over medium heat. Add the leeks and cook for 3 minutes. Add the tomatoes and cook for 3 minutes. Add the water and bring to a boil. Stir in the kale, sweet potatoes, lentils, thyme, salt, pepper, and basil (if using). Simmer until the lentils are tender, about 30 minutes. Spoon into individual bowls. Sprinkle with the Parmesan (if using). Serve with crusty Italian bread if desired.

RECIPE 3: Beef & Veggie Lasagna (make an extra to freeze!)

Adapted from America’s Test Kitchen Cookbook

NOTES:
• I realize I just did a lasagna last week but it’s one of my favorites! This week’s version is delicious and freezes REALLY well. So make 2 while you’re at it. They can also be assembled ahead of time and refrigerated for up to 24 hours before baking. Just be sure to remove it an hour before baking (so it’s closer to room temp) or bake a little longer.

INGREDIENTS
• 8 oz ground beef
• 15 oz ricotta cheese (or cottage cheese)
• 2 ½ oz (1 ¼ c.) grated Parmesan cheese
• 1 /2 c. fresh minced basil (or 3 tsp dried)
• 1 large egg, lightly beaten
• ½ tsp salt
• About 12 lasagna noodles
•1/2 tsp pepper
• 1 28 oz can chopped or diced tomatoes and 1 jar of your favorite pasta sauce
•1 lb (4 c.) mozzarella cheese, shredded
• 8 oz baby spinach
• 1 small container mushrooms, sliced
• 2 cloves garlic, minced

DIRECTIONS
1. In a large saucepan, cook beef until no longer pink, stirring to break up the clumps (about 5 minutes). Stir in the chopped/diced tomatoes, tomato sauce and dried basil. Cook until the flavors have melded, about 5 minutes.
2. Cook noodles in a large pot of boiling water until JUST tender. Remove and place on wax paper until you’re ready to use.
3. In another saucepan, heat about 1 tbsp olive oil and sauté mushrooms until tender. Add minced garlic and stir until fragrant. Add fresh spinach and stir until just wilted.
4. Heat oven to 375. In a large bowl, mix the ricotta, 1 c. Parmesan, egg, salt, and pepper until well combined.
5. In a 13x9 inch baking dish, spread about ¼ - ½ c. of meat sauce on the bottom of the dish.
6. Place noodles over sauce and spread about 3 tablespoons of the ricotta mixture over noodles, then spread veggies mixture over ricotta. Sprinkle evenly with about 1 c. of mozzarella.
7. Repeat layers – noodles, sauce, ricotta, veggies, and mozzarella. Finish with noodles, sauce then mozzarella and then ¼ c. Parmesan.
8. Spray a large sheet of foil lightly with vegetable oil and cover the lasagna. Bake for 25 minutes then remove foil and bake 15 minutes or so until sauce is bubbling. Let cool 10 minutes before serving.

RECIPE 4: Chicken Tortilla Bake

Adapted from the Mennonite Heritage Recipe Collection

INGREDIENTS
• 3 c. cooked shredded chicken
• 2 (4 oz) cans green chiles
• 1 c. chicken broth
• 1 10 ¾ oz can condensed cream of mushroom soup
• 1 10 ¾ oz can condensed cream of chicken soup
• 1 small onion (finely chopped)
• 12 small flour tortillas
• 2 c. shredded cheddar or Monterey cheese
• Optional toppings: avocado, chopped tomatoes, shredded lettuce, salsa, sour cream


DIRECTIONS
1. Combine the chicken chilies, broth, soups, and onions; set aside. Layer half of the tortillas on the bottom of a greased 13x9 inch baking pan, cutting to fit pan if desired.
2. Top with half of the chicken mixture and half of the cheese. Repeat layers. Bake uncovered at 350 for 30 minutes.

RECIPE 5: Stuffed Acorn Squash

Adapated from Simply in Season

NOTES:
• If you have older kids (or a significant other) who is weirded out by squash, feel free to scoop out filling and the squash (once you’ve cooked it) and set it aside. Re-mix the squash with the filling and if desired, add to hot cooked rice or couscous. Mix gently and serve.
• Use high quality bread crumbs for this recipe!

INGREDIENTS
• 2-3 large acorn squash
• 1 lb ground pork or turkey sausage
• 4 celery stalks, finely diced
• 1 medium onion, finely diced
• 2 carrots, shredded
• ¼ tsp salt
• ½ tsp pepper
• ¼ c. water
• 1 ½ c. bread crumbs – use high quality!
• ½ c. shredded Parmesan

DIRECTIONS
1. Wash outside of squash and cut in half. Remove strings and seeds. Place one of the squash halves of squash in casserole dish (that has a lid) and add about 1 inch of water to bottom. Cover and microwave for 10 minutes or until squash is tender. Do the same with the other half.
2. In a saucepan sauté sausage until cooked through. Add celery, onion, carrots, and water. Cover and simmer 15 minutes. Mix in bread crumbs then stuff into cooked squash and bake at 375 for 10-15 minutes.

SHOPPING LIST:

NOTES:
• The shopping list is organized by category and then within each category by meal. After each item you’ll see a number in parenthesis which corresponds to the meal number. That way you can easily pick which recipes you want to try and then find those items (or cross items out) on the list.
• Under Veggies/Fruit I have italicized anything that is a veggie or fruit but NOT found in the fresh fruits and veggie area of the supermarket.


Meat/Fish
• Cooked, shredded chicken – 1 lb (1) + 3 c. (4) (see my notes under recipe 1 for how to get chicken
• 8 oz ground beef (3)
• 1 lb ground pork or turkey sausage (5)


Veggies/Fruit
• Garlic – 4 cloves (1), 2 cloves, (3)
• 1 Red bell pepper (1)
• Cilantro – ¼ c. minced (1)
• Onion – 1 (1), 1 (4), 1 (5)
• Salsa – for topping (1) and (4)
• Avocado – for topping (1) and (4)
• Fresh tomato – for topping (4) (optional)
• Leeks – 4 (2)
• 1 bunch kale or spinach (use baby spinach if you like a lighter flavor) (2)
• Sweet potatoes – 2 (2)
• Canned tomatoes – 28 oz chopped (2), 28 oz chopped or diced (3)
• 1 jar pasta sauce (3)
• Baby spinach – 8 oz (3)
• Small container mushrooms (3)
• 2 4-oz container green chiles (4)
• Shredded lettuce – for topping (4) (optional)
• 2-3 large acorn squash (5)
• 4 celery stalks (5)
• 2 carrots (5)

Breads & starches
• Flour tortillas – 8 quesadilla-sized (1), 12 small tortillas (4)
• Crusty Italian bread (to serve with soup) (2)
• Approx. 12 lasagna noodles (use no-bake to cut down on prep time) (3)
• 1 ½ c. HIGH QUALITY bread crumbs (5)

Spices/Sauces/Vinegars/Oils/Condiments
• Salt
• Black pepper
• Cumin – 2 tsp (1)
• Tabasco or other hot sauce – 1 ½ tsp (1)
• Dried basil – 2 tsp (2), 3 tsp (3)
• Dried thyme – ¼ tsp (2)

Dairy
• Sour cream – for topping (1) and (4)
• Shredded Monterey Jack cheese – 2 c. (1)
• Parmesan cheese – for topping soup (2), 1 ¼ c. grated (3), ½ c. (5)
• Mozzarella cheese – 4 c. (3)
• 15 oz ricotta cheese or cottage cheese (3)
• Cheddar cheese, shredded – 2 c. (4) (or use Monterey Jack)

Other
• ½ c. dried brown lentils (2)
• 4 c. chicken broth (2) + 1 c. (4)
• 1 egg (3)
• 1 10 ¾ oz can cream of mushroom soup (4)
• 1 10 ¾ oz can cream of chicken soup (4)

Week 24 Recipes & Shopping List

NOTES:
• I am still getting back into the groove of posting recipes and trying to get a picture taken before we chow down! 
• If you're a new visitor to this blog, please read "how to use this blog" off to the right-hand-side. 33
• Check NOTES under each meal for ahead-of-time preps.
• By clicking on “older posts” at the bottom of this page, you can look back at previous week’s recipes.
• If you are looking for a particular recipe, use the search box at the right-hand-side then scroll to the top of the page to see search results.
• The ingredients for the two extra recipes (after the meal recipes) are NOT included in the shopping list.

RECIPE 1: Taco Pie with Green Chiles & Black Beans

Modified from my friend Emily's recipe

 

NOTES:
• This was really easy to make. Prepare through Step 1 ahead of time if needed.

INGREDIENTS
• 1/2 pound ground beef

• 1 medium onion, chopped
• 1 envelope taco seasoning mix or make your own seasoning! Double or triple this and store in an airtight container so you have more next time: 1 Tbsp. Chili Pwder, 1/4 tsp. Garlic Powder, 1/4 tsp. Onion Powder, 1/4 tsp. Crushed Red Pepper Flakes, 1/4 tsp. Dried Oregano, 1/2 tsp. Paprika, 1 1/2 tsp. Ground Cumin, 1 tsp. Salt, 1 tsp. Black Pepper)
• 1 can chopped green chilies, drained
• 1 can black beans, rinsed and drained
• 1/2 cup Bisquick
• 1 cup milk
• 2 eggs
• 3/4 cup shredded Monterrey jack or cheddar cheese
• Optional toppings: salsa and/or chopped tomatoes, sour cream, avocado, shredded lettuce, chopped jalapeno chilies, sliced green onions


DIRECTIONS
1. Heat oven to 400. Grease pie plate or a square baking dish. Cook beef and onion in large skillet over medium heat, stirring occasionally, until beef is brown. Drain excess oils. Stir in seasoning mix, add 1/4 c. water and simmer until water has evaporated and meat is evenly seasoned. Take off heat and stir in chilies and black beans..

2. In a large bowl, stir Bisquick, milk and eggs until blended. Pour into pie plate over meat mixture.
3. Bake 25 minutes. Sprinkle with cheese and bake 2-3 minutes more or until cheese melts. Let stand 5 min. before serving.

RECIPE 2: Shrimp and Broccoli Stir-Fry
Adapted from Better Homes & Garden Cookbook

NOTES:
• Thaw your shrimp in the fridge during the day while you're at work/home and pre-chop the veggies.


INGREDIENTS
• 1 lb fresh or frozen medium shrimp
• 1/3 c. water
• 1/4 c. soy sauce
• 2 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 1/2 tsp sugar
• 1 tbsp cooking oil
• 2 cloves garlic, minced
• 2 c. broccoli florets
• 1 c. thinly bias-sliced carrots
• 1 small onion, halved lengthwise and sliced
• any other veggies you have on hand like sliced mushrooms or bell pepper
• 2 c. hot cooked rice or rice noodles

DIRECTIONS
1. Thaw shrimp if frozen. Rinse and pat dry with paper towels; set aside.
2. In a small bowl, combine water, soy sauce, vinegar, cornstarch and sugar; set aside.
3. Heat oil in a wok or large skillet over medium-high heat. Cook and stir the garlic in hot oil for 15 sec then add the veggies (except mushrooms, if using) and cook for 3 minutes. Add mushrooms and cook 1-2 min more. Remove veggies from wok with slotted spoon and set aside.
4. Stir soy sauce mixture and add to hot wok. Cook and stir until slightly bubbly and thickened. Add shrimp and cook about 3 minutes or until opaque. Stir veggies back and and heat through. Serve over hot rice.

RECIPE 3: Slow Cooker Lasagna
Adapted from the blog: crockpot365.blogspot.com

NOTES:
• Use a smaller crockpot (about 4 quart). I used my 7 quart and the bottom of the lasagna burned  (double the recipe if using a larger slow cooker). You could also cook this up like a regular lasagna in your oven if you prefer. Bake covered at 375 for about 45 minutes then uncover and bake 15 minutes longer. Omit the water if using an oven.


INGREDIENTS
• 1 26-ounce jar pasta sauce
• About half a box (or a little more) of lasagna noodles
• 1 (11-ounce) container pesto
• 1 (15-ounce) container ricotta cheese
• 1 egg, lightly beaten
• 1 tsp basil
• 1/2 tsp ground pepper
• 1/2 tsp salt
• 1 (12-ounce) bag baby spinach (or use frozen just be sure to thaw and squeeze liquid out)
• 1 cup grated Parmesan cheese
• 8-12 ounces mozzarella cheese, grated
• 1 cup water

DIRECTIONS
1. Spray the bottom and sides of your slow cookers with oil spray and coat bottom with a thin layer of pasta sauce. Add a layer of uncooked lasagna noodles (go ahead and break them up to make a layer) and sauce.
2. In a bowl, mix ricotta cheese, egg, basil, pepper, salt, and pesto. Spread over the sauce then add a handful or two of baby spinach, and top with a layer of Parmesan and slice mozzarella cheeses.
3. Repeat layers until you've run out of ingredients, finishing with a layer of noodles, sauce & cheeses.
4. Before closing the pot, put 1/2 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.
5. Cook on low for about 4-5 hours, or on high for about 3 to 4. (I usually cook on high for 1 hour or until bubbly then on low for a few more). You'll know it's done when the top layer begins to brown and the cheese is melted and bubbly. Don't let it overcook. It will pull a bit away from the sides when it's done.
6. Uncover, and let it sit for 10 to 15 minutes before serving.

RECIPE 4: Weekend Pot Roast with Potatoes, Carrots, & Parsnips

From America's Test Kitchen Cookbook

NOTES:

• If you've never made a pot roast before, you'll be amazed and how easy (and delicious) it is. Fall is the perfect time to enjoy a pot roast on the weekend and then the leftovers on Monday!

• Pre chop your veggies the night before to make Saturday or Sunday morning's prep easy. I try and get up a little earlier than anyone else and get the meat browned and in the oven before everyone else wakes up.

• Ask the butcher at the supermarket for some butcher's twine and wrap one or two (depending on the size/shape of your roast) pieces around the roast, about 1 inch from the bottom and 1 inch from the top and tie with a double knot. This helps hold the meat in a more even shape which evens out the cooking.

INGREDIENTS

• 1 approx. 3 1/2 lb boneless chuck roast

• salt and pepper

• 2 tbsp vegetable oil

• 1 onion, chopped coarse

• 1 carrot, peeled and chopped coarse + 1 1/2 lbs carrots, peeled and sliced 1/2 inch thick

• 1 rib celery, chopped coarse

• 2 garlic cloves, minced

• 2 tsp sugar

• 1 c. chicken broth

• 1 c. beef broth

• 1/4 tsp dried thyme

• 1 1/2 c. water

• 1 1/2 lb small red potatoes (halved if larger than 1 1/2 inches in diameter)

• 1 lb parsnips, peeled and sliced 1/2 inch thick

• 1/4 c. dry red wine (if you want to make a gravy from the pan juices)

DIRECTIONS

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat the roast dry with paper towels, season with s & p. Heat oil in a large pot over medium-high heat until just smoking. Brown the roast on all sides, reducing the heat if the fat begins to smoke, about 10 minutes total. Remove roast and place in a large bowl.

2. Add the onion, coarsely chopped carrot (not the sliced carrot) and the celery to the pot and cook over medium heat until lightly browned, about 8 min. Stir in garlic and sugar and cook until fragrant, about 30 sec. Stir in broths and thyme, scraping up any browned bits.

3. Place roast in roaster pan and add broth mixture. Add enough water to measure half-way up the sides of the roast. Cover and transfer to the oven.

4. Cook the roast, tuning over every 30 minutes for 3 1/2 hours (if you can't turn it over every 3 1/2 hours, don't worry. Just turning it over once will be fine).

5. Add the potatoes, sliced carrots and parsnips, submerging them in the liquid and continue to cook until tender, about 45 min-1 hour.

6. Transfer the roast to a carving board and tent with foil. Transfer veggies to a serving platter and cover to keep warm.

7. Finish here unless you want to make gravy: let the liquid in the pot settle for 5 min then skim any fat from the surface with a large spoon. Add the wine and simmer for 5 minutes. Season with salt and pepper to taste.

RECIPE 5: Baked Pasta with Sausage and Kale

From Southern Living, December 2003

Pic from Southern Living 

NOTES
• You can substitute spinach for the kale (which does not require steaming and will save you a few minutes on prep time.) You can also cook pasta and chop onion the day before. Just be sure to rinse the pasta with cold water to wash away starches that cause sticking, and refrigerate in a zip-top plastic bag.

INGREDIENTS
• 4 large kale leaves

• 1 (12-ounce) package bowtie pasta (or penne)

• 3/4 pound hot Italian sausage

• 1 medium onion, chopped

• 4 garlic cloves, minced

• 1/4 cup balsamic vinegar

• 1 (14 1/2-ounce) can chicken broth

• 4 fresh basil leaves, thinly sliced (or 1 tsp dried)

• 1 tablespoon chopped fresh or 1 teaspoon dried oregano

• 1/4 teaspoon pepper 
• 1/8 teaspoon salt
• 3 tbsp. pine nuts, toasted

• 6 ounces crumbled feta cheese

DIRECTIONS
1. Arrange kale in a steamer basket over boiling water; cover and steam 2 minutes. Drain. Remove thick stems, and cut leaves into thin strips; set aside. (If you don't have a steamer basket, boil a small amount of water in a large pot and then add kale. Return to a boil, cover, and reduce heat, simmering for about 2-4 minutes).

2. Cook pasta according to package directions; drain and set aside.

3. Remove and discard casings from sausage. Cook sausage in a Dutch oven over medium heat, stirring until it crumble and is no longer pink; drain.

4. Add onion to sausage in Dutch oven, and saute 5 minutes. Add garlic, and saute 1 minute. Add vinegar, and cook 3 minutes. Add chicken broth and kale; cook 5 minutes. Stir in basil and remaining ingredients and then bake at 350, covered, until heated through, about 20 minutes.

EXTRA RECIPES (PERFECT FOR FALL)!

NOTES

• Please remember that extra recipe ingredients are NOT included in the shopping list.

PUMPKIN FRENCH TOAST

INGREDIENTS
•2 large eggs
• 1/4 cup canned pure pumpkin puree
• 1/2 cup milk (whole or 2% tastes best)
• 1 tsp pumpkin pie spice or 1 tsp ground cinnamon and 1/4 tsp ground nutmeg
• 1 Tbs granulated sugar

• 1 tsp vanilla
• Slices of day-old French bread or an Italian loaf

DIRECTIONS

1. In a low-lying, flat bowl, whisk together eggs, pumpkin, milk, spices, sugar and vanilla.

2. Heat skillet to medium-heat, brush with butter. Quickly dip bread on both sides into the egg mixture (do not soak them for long) then place in hot skillet, reduce heat to low and cover with lid. Heat 2-3 minutes on each side, until lightly browned. Repeat with remaining bread.

4. Serve immediately with: sprinkle of powdered sugar and whipped cream or with maple syrup.

Cinnamon Waffles with Caramelized Apples

Waffle recipe is my grandmother's and caramelized apple topping recipe comes from Williams-Sonoma

  

NOTES
• We had some apples that were about to go bad so we cooked them up and used them for this recipe. DELICIOUS! What a fun weekend breakfast to share with the family on a fall day.

INGREDIENTS


For waffles:

Ingredients and quantities are listed below in the Directions.

For topping:

• 3 tbsp unsalted butter

• 6 apples, peeled, cored and cut into 1/4 inch slices

• 1/2 c. sugar

• 1 tsp cornstarch

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp salt

• 2 tsp vanilla

• whip cream

DIRECTIONS

1. Prepare topping and get it cooking first and then mix waffle batter and cook while apples cook. To prepare topping, melt butter over medium heat then add all of the topping ingredients except vanilla. Mix until apples are evenly coated and cook about 10-15 minutes, stirring occasionally until apples are tender. Remove from heat and stir in vanilla. Set aside.

2. To make waffle batter: mix 2 c. buttermilk, 2 eggs, and 4 tbsp oil in a bowl. In another large bowl, mix 2 c. flour, 2 tbsp sugar, 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, and 1 tsp salt. Add wet ingredients to dry and stir until mixed. Heat waffle maker, spray with oil and cook!

3. Top waffles with warm apple topping and a dollop of whip cream. 

 

 

SHOPPING LIST:

NOTES:
• The shopping list is organized by category and then within each category by meal. After each item you’ll see a number in parenthesis which corresponds to the meal number. That way you can easily pick which recipes you want to try and then find those items (or cross items out) on the list.
• Under Veggies/Fruit I have italicized anything that is a veggie or fruit but NOT found in the fresh fruits and veggie area of the supermarket.


Meat/Fish
• ½ lb ground beef (1)
• 1 lb (8 oz is fine, especially if you only have two adults and your kids won’t each more than a few) (2)
• 1 approx. 3 ½ lb boneless beef chuck roast (4)
• ¾ lb hot Italian sausage (links or ground) (5)


Veggies/Fruit
• Onion – 1 (1), 1 (2), 1 (4), 1 (5)
• 1 can chopped green chiles (1)
• Optional toppings for (1): chopped tomatoes and/or salsa, avocado, sliced green onions and/or jalapeno peppers, shredded lettuce
•Garlic – 2 cloves (2), 2 cloves (4), 4 cloves (5)
• 2 c. broccoli florets (fresh) (2)
• Carrots – 1 c. thinly bias-sliced (2), about 7 (4)
• Other veggies on hand like mushrooms or red pepper (2)
• 1 12-oz bag baby spinach (or a box of frozen) (3)
• 1 container (about 11 oz) pesto (3)
• 1 lb parsnips (4)
• Small red potatoes – 1 ½ lb (4)
• 1 rib celery (4)
• 1 bunch kale (5)


Breads & starches
• ½ c. Bisquick or your own baking mix (1)
• 2 c. hot cooked rice or rice noodles (2)
• 16 oz lasagna noodles (3)
• 12 oz bowtie pasta (or penne) (5)


Spices/Sauces/Vinegars/Oils/Condiments
• Salt
• Black pepper
• Oil
• Taco seasoning – 1 packet or make your own (see Ingredients for Recipe 1) (1)
• ¼ c. soy sauce (2)
• 2 tbsp rice vinegar (2)
• 1 tsp basil (3)
• ¼ tsp dried thyme (4)
• 1 tsp dried oregano (or 1 tbsp chopped fresh) (5)
• 4 fresh basil leaves (or 1 tsp dried) (5)
• ¼ c. balsamic vinegar (5)


Dairy
• ¾ c. shredded Monterrey jack or cheddar cheese (1)
• sour cream, for topping (1)
• milk – 1 c. (1)
• Parmesan cheese – 1 c. (3)
• Mozzarella cheese – 16 oz grated (3)
• 1 15-oz container ricotta cheese (3)
• 6 oz crumbled feta cheese (5)


Other
• 1 can black beans (1)
• 1 tbsp cornstarch (2)
• 1 26-oz jar pasta sauce (3)
• Eggs – 1 (3)
• Small amount of sugar (4)
• Chicken broth – 1 c. (4), 14 ½ oz (2 c.) (5)
• 1 c. beef broth (4)