Memaw's Lemon Sunshine Cake

This cake was very easy to make!!

It is moist and delicious

and beautiful too!

This makes a great summer dessert that will impress your friends and family!

it goes fast, so don't expect it to last long...

Ingredients

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
1/2 cup sugar
4 eggs
1 cup peach nectar
1/2 cup vegetable oil

For the Glaze

2 cups sifted confectioners' sugar
1/4 cup peach nectar
1 tablespoon lemon juice
1 teaspoon grated lemon peel

Directions 

1. Preheat oven to 350 degrees F
2. Spray and flour a 10-inch Bundt pan - fluted
3. Beat lemon cake mix, lemon pudding mix, sugar, eggs, 1 cup peach nectar, and vegetable oil in a bowl with electric mixer on medium speed until mixed. Pour batter into prepared cake pan. Bake in preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 50-55 minutes. Cool cake in the pan for 15 minutes before removing cake to finish cooling on rack.

Glaze

1. Mix confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a bowl to make a smooth frosting. Place cake on a serving platter; poke holes in top of the cake with a fork. Pour frosting slowly over the cake, allowing frosting to soak into the holes and drizzle down the sides of the cake.

Recipe source: allrecipes Memaw's Lemon Sunshine Cake

This is the bundt pan I have. It is great at a reasonable price!

July 19th - July 22nd

My menu is abbreviated this week. I'm going out of town! My allrecipes.com Allstar trip is HERE! I'm not excited at all...haha  

I have been volunteering with allrecipes.com for a year now as an Allstar Ambassador.  This year is allrecipes.com 15th birthday celebration, and they are flying the ambassadors out to Seattle for the celebration. There are about 70 of us going from all over the country! It is going to be a whirlwind trip, but tons of fun! and I'm so excited to meet all of my fellow ambassadors in person!

Madison is going with me, and we are getting there a few days prior to the birthday festivities. We have never been to Washington state before, and we have some exploring to do! We are going to spend 2 days on Mt. Rainier hiking and exploring before we head into the city. We plan to eat our way through Seattle, but it is okay because we also plan to do A LOT of walking!

Happy Birthday allrecipes.com!!

Thursday - Creamed Chicken with Rice (see recipe below)

Friday - Garlicky Pork Stir-fry (I already have all the ingredients on hand for this, so if you plan to make it - be sure to add the ingredients to the grocery list)

Saturday - Grilled Pork Chops with Fresh Nectarine Salsa served with Black Beans and Rice

Sunday - Baked Ziti

note: I chose these recipes this week to have lots of leftovers so Don won't starve next week while Madison and I are out of town. I am going to package up individual servings he can just take out of the fridge and pop in the microwave!  So I imagine there will be enough leftovers from this menu to get you through the rest of the week.  Also, I won't be posting a menu next week (July 26th - August 1st) as I won't be back in town until Sunday, and I expect to be exhausted...in a good way!!

Shopping List

Produce

Carrots

Celery

4 onions

2 nectarines

1 tomato

cilantro

2 limes

garlic

Dairy

butter

milk

6 ounces sliced provolone cheese

6 ounces shredded mozzarella cheese

grated parmesan

12 ounces sour cream

Spices

flour

celery seed

crushed red pepper flakes

salt 

pepper

ground cumin

chili powder

cayenne pepper

Extras

1 3/4 cups chicken broth

1 1/2 cups vegetable broth

olive oil

1 can black beans

uncooked white rice

1 lb Ziti pasta

2 (25 ounce) jars of your favorite spaghetti sauce

Frozen

green peas (at least 1 cup)

Meat

2 chicken breasts (bone-in and skin-on)

6 (4 ounce each) boneless pork loin chops (plan 1 chop for each serving)

1 lb lean ground beef

Creamed Chicken and Rice

Ingredients

• 2 bone-in, skin-on chicken breasts
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk

Roast the chicken breast as directed in this recipe.  Once you get the chicken in the oven start the rice (cook as directed on rice package). Once rice is going you can start the cream mixture. Melt butter in a saucepan over medium heat and cook onions, carrots, and peas until veges start to get soft. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over mid-low heat until thick then remove from heat.  Meanwhile, when chicken is done remove it from the oven and let it rest. Then slice the chicken and add it to the cream mixture.  Serve over cooked rice. 

• • • 
      
    • 
      

Mushroom and Spinach Ravioli with Chive Butter Sauce

This was my first time ever making pasta from scratch! As a result, I see a pasta roller in my future (hint hint to the hubs - and, BONUS, I have lots of those 20% off coupons too!)

These little raviolis were so good, but they were sooooo labor intensive! Rolling out pasta dough is a workout! I think I worked off enough calories to eat two servings!! Which is a good thing, because I'm pretty sure I ate at least 2 servings!

It's so cute!

 The Chive Butter Sauce was good, but these little guys can stand alone.  The one thing I wouldn't do is put a red sauce on them. I think that would take away from the delicious flavors combined in the filling.

Ingredients

• 1 teaspoon olive oil
• 1 1/2 teaspoons water (or more as needed)
• 2 eggs
• 2 cups all-purpose flour (or more as needed)
• 1/4 teaspoon salt
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1/2 chopped onion
• 1 (8 ounce) package fresh mushrooms, chopped
• 4 ounces cream cheese softened
• 1/3 cup grated Parmesan Cheese
• 1/2 cup Mozzarella Cheese
• 1/2 cup frozen spinach, thawed and drained
• 1 tablespoon chopped fresh chives
• 1 tablespoon fresh parsley
• 1/2 teaspoon ground cayenne pepper
• salt and pepper to taste
• 1 egg white beaten
• 3 tablespoons unsalted butter
• 1 1/2 teaspoons chopped fresh chives

Directions

1. Whisk together 1 teaspoon olive oil, 1 1/2 teaspoons water, and 2 eggs until combined; set aside. In a separate large bowl, combine flour and salt and make a well in the center. Pour the egg mixture into the well and stir until just combined. Turn dough out onto a lightly floured surface and knead until smooth, adding more flour or water as needed. This should take about 5-10 minutes. Wrap dough tightly with plastic rest and set aside.
2. Heat 1 teaspoon olive oil in a skillet over medium heat. Add 1/2 cup chopped onion and 1 clove minced garlic and stir until onion softens. Add 8 ounces of fresh chopped mushrooms and continue cooking and stirring until the veggies are soft and the liquid has evaporated, about 10 minutes. Remove from heat and set aside to cool.
3. Beat 4 ounces of cream cheese in a bowl until smooth, stir in the cooled veggie mixture, 1/3 cup Parmesan Cheese, 1/2 cup Mozzarella Cheese, 1/2 cup spinach, 1 tablespoon chopped fresh chives, 1 tablespoon fresh parsley, and 1/2 teaspoon of ground cayenne pepper. Mix to combine and season with salt and pepper to taste.\
4. Roll the pasta dough out very thin, about 1/16". Using a large 3-4" cookie cutter or tart cutter cut circles out of the dough. Roll each circle out as thin as possible. Working with one circle at a time, brush the pasta lightly with the beaten egg white and top with 1 heaping tablespoon full of the filling right onto the center of the pasta. Top with another piece of pasta and pinch edges to seal. Use your cookie cutter or tart mold to cut the pasta once more to form a uniform shape. Reserve the finished ravioli on a floured baking sheet and repeat with the remaining pasta and filling.
5. Fill a large pot about 2/3 full with water and bring to a boil. Salt the water using about 1/2 to 1 tablespoon of sea salt. Once the water is boiling, stir in the ravioli and return to a boil. Cook about 3-4 minutes or until the pasta floats to the top. Drain.
6. Begin making the sauce while you are waiting for the water to boil, but keep and eye on it! Melt 3 tablespoons butter in a skillet over mid-high heat, cooking and stirring until browned (about 5-7 minutes). Stir in 1 1/2 teaspoons chives and serve over hot ravioli. Enjoy!

recipe source: allrecipes.com Mushroom & Spinach Ravioli with Chive Butter Sauce

July 12th - July 18th

Summer is well underway here in Florida!  The heat is on, and it has definitely changed my view on cooking! I haven't been sticking to my menus as religiously as I normally do, and the hubs has taken notice. He used to check the blog to see what was for dinner, but lately he feels it is all a farce! Poor guy. I am going to try to do better this week.  The menu is really shaping up to be great this week, so it shouldn't be too hard to stick with it - even in the heat.  

I am really enjoying having Madison home. Instead of cooking, we've been focusing our efforts on redecorating the living room.  Madison is taking the old furniture to school in the fall (thank goodness!), so I've been busy scouring furniture stores for all new stuff! I think we've decided on 2 sofas and a chair, but I am having a difficult time making the commitment.  It is such a big purchase, and I know I will have it for years to come, so I want to make sure I am making a good decision. Somehow, in my mind, thinking about it for weeks is supposed to make me more sure of my decision.... Anyhow, we did commit to some great pillows, lamps and a coffee table... it's a start

Cute Pillows and the fabric sample is what we are thinking for the new furniture

Another Cute Pillow

Lamps (still need an entry table on which to set them...)

Coffee Table

So that is what we've been working on lately instead of making dinner.  This week I want to look for some drapery panels and maybe finally get that furniture ordered!  I think I need to go look at it one more time...

Thursday - French Dip Sandwiches and French Fries (get the fries baked before making the sandwiches)

Roast Beef is on sale this week and these sandwiches are easy to make and really yummy.  You'll need 1lb rare roast beef, 1 can french onion soup, 4 onion kaiser rolls, 4 slices swiss, provolone, or whatever cheese you prefer.  Heat the french onion soup in a sauce pan with 1/2 a can of water. Add the roast beef and heat through. Meanwhile toast the rolls in the oven. When toasted top with roast beef and a spoonful of the soup. Add cheese on top of the meat and melt in the oven.  Serve with extra juice and french fries.

Friday - Grilled Lime Cilantro Ahi with Honey Glaze and rice pilaf

Saturday - Chicken Pot Pie  (Madison has a craving)

Sunday - Chicken Cordon Bleu with rice pilaf

Monday - Leftover night

Tuesday - Mushroom and Spinach Ravioli with Chive Butter Sauce

Wednesday - Leftover night

Shopping List

Bakery

4 Onion Kaiser Rolls

Deli

1 lb rare Roast Beef (Boars Head top round is on sale, but I prefer the Publix Bottom Round and it is more likely less expensive than the Boars Head)

4-6 Slices of your favorite ham (for the chicken cordon bleu)

Produce

Lime Juice

Garlic

Fresh Ginger (ginger is expensive so only buy a small piece - you can break off what you need. I suggest about a thumb sized piece)

Cilantro

a handful of slivered or sliced carrots (I usually buy them already slivered, but you can do your own with 1-2 carrots - however much you prefer)

Onion x2

Fresh parsley

Fresh Chives

Yukon Gold Potatoes

Celery

1 (8oz) pack of sliced fresh mushrooms (baby bellos are on sale at Publix for $1.69)

Bag of Baby Spinach (I'll use fresh spinach in the ravioli, but you can buy frozen if you prefer)

Dairy

Butter

4 Slices Swiss Cheese (you can also use provolone or whatever your fave is for the French Dip sandwiches)

4-6 Slices Swiss Cheese (for the chicken cordon bleu)

Milk

Eggs

Cream Cheese (at least 4 ounces)

Shaved Parmesan Cheese (at least 1/3 cup)

Mozzarella Cheese shredded (at least 1/2 cup)

Heavy Whipping Cream (at least 1 cup)

Extras

Extra Virgin Olive Oil - First cold pressed (I like Lucini Brand)

Balsamic Vinegar

Honey

White rice (at least 1.5 uncooked)

Chicken broth (at least 5 cups or you can use water and chicken base - you'll need 5 teaspoons chicken base)

Chicken Bouillon (you'll need 1 tsp or you can use 1 tsp chicken base)

1 can French Onion Soup

2 (9") unbaked pie crusts

1/2 Cup Dry White Wine

Spices

Salt

Pepper

Sugar

Garlic Powder

All-purpose Flour

Celery Seed

Cayenne Pepper

Paprika

Cornstarch

Frozen

Bag of Green Peas

Meat

1 lb boneless, skinless chicken breasts (On sale for 1.99/lb at Publix)

4-6 boneless, skinless chicken breasts (On sale for 1.99/lb at Publix)

Fish

1 lb Yellowfin Tuna Fillets (on sale for $9.99/lb this week at Publix - this will feed 4)

NOTE:  I should have known $9.99/lb was too good to be true for the Ahi Tuna! I got to the fish counter and saw it is actually $9.99/each!  This is still a decent price, but I decided to use the frozen Tuna I picked up for $6.99 - bag of 2 steaks.  I figure with the delicious glaze this is still going to be yummy, and I can keep it cost effective as well. 

• 
  
• • 
    
  • 
    
  • 
    
  • 
    
  
  

  • 
    

  
  

  • 
    
  • 
    

July 5th - July 11th

I hope everyone had a great 4th!  We had a pajama day here at the Myers' house.  Madison had to come home from Canada early for a family matter. Her flight got in late Tuesday night, and we were up until about 3am hearing all about her Canadian adventures.  I'm sorry she had to come home early, but I am so happy she is home at the same time.  On the 4th we spent the morning making coleslaw, potato salad, and bbq pulled chicken.  We ate on that all day while watching movies. It was a very lazy day, but we had a great time just hanging out.

Last week I wasn't feeling well, so I wasn't able to make the dinners I had planned. I ended up putting a lot of stuff in the freezer, so I am repeating a lot of the plan for last week to clean out the freezer.

Thursday - Spaghetti and Meatballs

Friday - Steaks, baked potato, and a salad

Saturday - Homemade Pizza

Sunday - Meatball Subs and fries

Monday - Garlicky Pork Stir-fry (recipe is here)

Tuesday - Mac and Cheese  (Madison and I are still trying to find the perfect cheese combo. This time around we are making it with butterkase and fontina and maybe a little cheddar. Will post recipe if it turns out as good as I think it will)

Wednesday - leftover night

Shopping List - I have the spaghetti sauce and noodles on hand as well as everything I need for the pork stir-fry - so if you plan to make those recipes be sure to add the ingredients you need to this list.

Bakery

Sub Rolls

Produce

Basil

Onion

Garlic

Yukon Gold Potatoes

salad (Fresh Express is on BOGO Free sale)

Dairy

Milk

Eggs

Mozzarella Cheese

Fontina

• Butterkase (Publix didn't have this last time I looked - I found it at Petty's)
• 1 quart heavy cream

Spices

Salt

Pepper

Sugar

Garlic Powder

Italian Bread Crumbs (at least 1 cup)

Extras

Premium Extra Virgin Olive Oil first cold press (I like Lucini Brand)

Macaroni (16 ozs)

Bacon

Frozen

Bridgford Ready Dough

Meat

2 lbs ground round (on sale for $3.99/lb)

Porterhouse Steaks (on sale 7.99/lb)

• 
  
• 
  
• 
  
• 
  
• 
  

Roasted Vege Sandwich

Allrecipes.com California Grilled Vege Sandwich

In an effort to add healthier meals to our diet, I decided to add in a vegetarian meal once a week.  I really liked this sandwich and all of the yummy summer veges on top of a delicious piece of Tuscan Garlic Bread from the Publix Bakery.

Don, on the other hand, was not too thrilled with my idea of adding in more healthful meals. He kept asking "where's the beef?" Not that he doesn't want to eat healthy - he just didn't like this sandwich.  He LOVED the veges - we both agree the roasted veges are delicious and we should include them more often.  He did not like the garlicky spread and the Feta cheese on this sandwich. The once a week vege meals might be too much for him - I will have to ease into that a little slower and maybe do once every other week for now...

What does he know - the garlic was yummy and the feta added a nice touch.  I told him there was leftover pizza in the fridge he could eat if he preferred, but he suffered through and gobbled up all of his sandwich.  Usually he'll finish my meal for me, but lucky for him I was really hungry and didn't have any leftovers for him.

Of course, I can't leave well enough alone and made some changes to this recipe. I only made the changes because I don't have a grill right now - still researching which one I want to buy.  Also, I was originally planning to make homemade Foccacia Bread, but I got busy and ended up buying a Tuscan Garlic Loaf I found at the Publix Bakery - I think it was a fine substitution!

Ingredients

• 1/4 cup mayonnaise
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 cup sliced red bell peppers
• 1 small zucchini, sliced
• 1 red onion, sliced
• 1 small yellow squash, sliced
• • 2 tablespoons olive oil
  • pinch of sugar
  • salt and pepper
• 1/2 loaf of Tuscan Garlic Bread from the Publix Bakery or your favorite bread
• 1/2 cup crumbled feta cheese

Directions

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator. Preheat the oven to 450 degrees (F). Place veges on a foil lined baking sheet. Salt and pepper veges. Pour 2 tablespoons olive oil over veges and add a pinch of sugar. Toss the veges around to coat well with the olive oil and sugar. Roast in the oven for 20-25 minutes until tender and the onions begin to caramelize. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on a foil lined baking sheet and place in oven for about 5 minutes or until bread is warmed and cheese begins to melt. Watch carefully so as not to burn. Remove from oven and layer with the vegetables. Enjoy as open faced sandwiches.

Grilled Shrimp Tacos

Allrecipes.com Grilled Shrimp Tacos

I really liked this recipe. It is easy, quick, and delish! This makes for a great combo after a busy day! Don wasn't gaga over it - he liked it, but he would have preferred to have some rice with it.  Honestly, he could eat rice 24/7! Unlucky for him I am not as big a fan of rice as he is... Don't get me wrong I like rice, but it kinda ruins a recipe I classify as easy and quick. It takes too much time to cook and it means another pan to clean - no thank you! There was no pan to clean with this meal and I wanted to keep it that way!

I pretty much made this recipe as stated except I didn't grill the shrimp for several reasons, but the most important one was TS Debby! The weather has truly been gloomy for DAYS! The wind was whipping so much today - I thought the rockers on the porch were going to take flight!

So how did I make the shrimp you ask??  I broiled them - easy peasy! I lined a baking sheet with foil (double line for an even easier clean-up) and put all the shrimp on there. Then I brushed them with the marinade and broiled them for 3 mins - moved them around a bit and broiled them for 3 mins more.  DONE! and no pan to clean because I just rolled up the foil and tossed it!  My kinda clean-up!  Remember when broiling to leave your oven door ajar or you will burn those little shrimps and that would be sad!

 Note: The Publix where I shop does not carry the Dole Salad Kits, but I did find it at Winn Dixie

Another great shrimp recipe to try is found on my friend's blog - The Life and Loves of Grumpy's Honeybunch: New Orleans BBQ Shrimp

As an Allrecipes.com Allstar I have some activities to work through each month to fulfill my commitment. One of the activities this month was to make, review, and photograph something that tastes like summer. I chose these Neapolitan Cupcakes because ice cream is a real summer treat and these just sounded really good.  Also, this particular recipe needed a photograph so I thought it was a good choice!

It was a good choice alright! These were easy to make, and Don said they really do taste like Neapolitan Ice Cream! I didn't believe him - I thought he was just trying to be the sweet hubs he is. So I had to try one for myself. I ended up trying to be good and only ate 1/2 of one and you know what?  He wasn't just being sweet (I should have known better haha)!  They really DO taste like Neapolitan Ice Cream!  Very cool!

They turned out so pretty too!

  

...off to eat that other half!!

Neapolitan Cupcakes

By Life Tastes Good
Published 06/23/2012

Ingredients

• 1 (19.8 ounce) package brownie mix
• 1/2 cup vegetable oil
• 2 eggs
• 1/4 cup water
• 1 (18.25 ounce) package strawberry cake mix
• 1 cup water
• 3 eggs
• 1/3 cup vegetable oil
• 3/4 cup unsalted butter, softened
• 8 ounces confectioner's sugar
• 1/2 teaspoon vanilla

Instructions

1. Preheat oven to 325 degrees F and line a muffin tin with cupcake liners (about 24).
2. Combine brownie mix with 1/2 cup vegetable oil, 2 eggs, and 1/4 cup water. Mix until combined. Set aside.
3. In a separate bowl, combine strawberry cake mix with 1 cup water, 3 eggs, and 1/3 cup vegetable oil. Beat on low for about 30 seconds and then on medium for about 2 minutes.
4. Fill 1/3 of each of the cupcake liners with brownie mix. Top the brownie mix with strawberry cake mix so the cupcake liners are 2/3 full. You will have cake mix leftover. I like to freeze it to make another batch later. It freezes well.
5. Bake in the preheated oven for about 18-20 minutes or until the cupcake tops spring back when lightly pressed.
6. Cool in pan on a wire rack for 10 minutes and then remove from pan and cool completely on wire rack.
7. Beat 3/4 cup softened butter until creamy. Add 1 cup confectioner's sugar and beat until combined. Turn mixer speed to high and beat until fluffy. Keep adding confectioner's sugar until desired taste and consistency is achieved. Add 1/2 teaspoon vanilla and beat until combined.
8. Pipe icing onto cooled cupcakes and enjoy!

Yield: about 24 cupcakes
Prep Time: 20 mins.

Cook time: 18 mins.
Total time: 38 mins.
Tags: cupcakes, dessert, snack, party, summer, strawberry, brownies

recipe inspired by Allrecipes Neapolitan Cupcakes

June 21st - June 27th

It was a great week having Madison home!  We made a bunch of stuff while she was here and took lots of pictures to share on the blog. I can't wait to get all those posts done and published!

She's off to work in Canada until the end of July!

Publix has summer vegetables on a really great sale this week along with Tilapia, Ground Round and Shrimp!  Have a great week!

Thursday - Roasted Chicken Breasts with Roasted Vegetable Orzo

Friday - Tilapia with Rice Pilaf

Saturday - Guacamole Cilantro Lime Cheeseburger with chips and fresh salsa (add fresh garlic to this salsa recipe and I am only using 3 serranos - that is plenty hot. Don't forget to remove the seeds before chopping!) For the guacamole I use 2 avocados, garlic and salt to taste, and 1/2 a lime. I mash it all together and put in the fridge for several hours or overnight. 
Sunday - Garlicky Pork Stir-Fry (see recipe below - it's another one of our faves!)
Monday - California Grilled Vege Sandwich and fries
Tuesday - Grilled Shrimp Tacos
Wednesday - Leftover night

Garlicky Pork Stir-Fry

Ingredients
2 lb pork loin cut into bite sized cubes
1/8 cup white wine vinegar
1/3 cup soy sauce
1.5 tablespoons sugar
1 tablespoon minced garlic
crushed red pepper flakes to taste - (I use about 1/8-1/4 teaspoon)
1 large onion cut into 2 inch pieces
1 large green bell pepper cut into 2 inch pieces
2 teaspoons vegetable oil
1/2 cup cornstarch


Directions
Place cubed pork into a ziploc bag with 1/2 cup cornstarch and shake to coat. Heat oil in a large skillet over mid-high heat. Add pork and stir-fry and brown on all sides (about 5 minutes) then add garlic and veges and stir fry until pork is cooked through - about 5 more minutes. Whisk together soy sauce, vinegar, pepper flakes and sugar and add to skillet. Stir-fry until veges are tender to your liking. (Pork should be cooked through at this time, but always check to make sure it is just slightly pink in the center of thickest piece). Serve over rice or noodles.


Shopping List


Bakery
2 (4-x6-inch) focaccia bread pieces, split horizontally
Hambuger buns (as many as you need for the burgers)


Produce
fresh parsley
cilantro
basil
garlic
6 yukon gold potatoes
green bell pepper
red bell pepper x2
red onion x2
yellow onion x2
jalepeno
3 serrano chiles
3 tomatoes
avocados x2
mango
zucchini
yellow squash
1 lb asparagus
1 lb portobello mushrooms sliced
bag of slivered carrots
1 (12 ounce) package DOLE® All Natural Southwest Salad Kit

4 limes 
2 lemons


Dairy
grated parmesan cheese
butter
monterey jack cheese - sliced (at least however many slices you need for burgers)
1/2 cup crumbled feta


Spices
chicken bouillon (at least 4 cubes) or chicken base
3 cups chicken broth (or chicken base with 3 cups water)
salt
pepper
garlic powder
chili powder
cumin
crushed red pepper flakes
corn starch


Extras
Premium Extra Virgin Olive Oil first cold press

vegetable oil

dry white wine (at least 1/4 cup)
16 oz package orzo pasta
white rice (at least 1.5 cups)
mayo (at least 1/4 cup)
8 inch flour tortillas (at least 6)
white wine vinegar
soy sauce
sugar


Frozen
bag of frozen peas


Meats
Tilapia Fillets x4 (or more as needed)
1 lb large shrimp - peeled and deveined
Bone-in Skin-on Chicken Breasts x4 (or more as needed)
1 lb ground round (for 4 hamburgers - purchase more as needed)
2 lbs pork loin

• • • • • • •