March 14th - March 20th

Some great sales coming up this next week at Publix - Remember the sale starts on Thursday. Center Cut Pork Rib Chops will be on sale for $3.49/lb which makes it a good time for Margarita Pork Chops - yummm!  Another great sale is the Sirloin Tip Roast for $3.99/lb - make your favorite roast recipe or try my Garlic Roast Beef Recipe. Bone-in Boston Butt Roast is going to be on sale for $1.99/lb, and with Madison being home for Spring Break we will be eating Pulled Pork. She loves it and hasn't had that in a long time, so I'm happy for the sale on the roast.  Boneless Skinless Chicken Breast Cutlets are going on sale for $3.99/lb. That is a good price and they will make quick work of the new Chicken Parmigiana recipe I posted on the blog this week. They are already thin and ready to be breaded!


Menu 
Thursday -Chicken Parmigiana with spaghetti noodles
Friday - Roasted Tomato Soup and Grilled Cheese
Saturday -Garlic Roast Beef with Mashed Potatoes and cream corn
St Patty's Day Sunday - Pulled Pork and Coleslaw (certainly not your traditional fair and it won't be green, but it will be yummy :o)..  )
Monday -  Margarita Pork Chops with a salad
Tuesday - Leftover Pulled Pork made into soft tacos with pineapple, avocado, and  cilantro sour cream sauce
Wednesday - Leftovers




Shopping List

Bakery
Buns for pulled pork
Chicago Italian Bread (for making your own bread crumbs for Chicken Parm)

Produce
garlic
basil
thyme
1 white onion
10 plum tomatoes
1 bag of coleslaw mix (I buy the Publix brand)
1 bag of yukon gold potatoes
1 bag of salad
cilantro (for cilantro cream sauce)
pineapple (for pulled pork tacos)
avocado (for pulled pork tacos)

Dairy
butter
eggs
3-4 Mozzarella Cheese Slices for Chicken Parmigiana
Your favorite cheese for grilled cheese sandwiches. I like to mix sliced Fontina and Creamy Havarti
milk
sour cream (for cilantro cream sauce)

Spices
flour
sugar
salt
pepper
Italian seasoning
olive oil (I like Lucini Brand)
vegetable oil
chicken base (near the chicken broth)
white vinegar

Misc
miracle whip (at least 2/3 cup)
your favorite bbq sauce - I use Sweet Baby Rays Sweet and Spicy
3-4 cups of your favorite spaghetti sauce for Chicken Parmigiana
noodles to serve with Chicken Parmigiana
root beer - at least 1 can for Pulled Pork
1.5 cups bottled margarita mix (for margarita pork chops)
2 packages frozen cream corn
soft flour tortilla wraps for Pulled Pork Tacos

Meats
2 lb Bone-in Boston Butt Roast (on sale)
2 lbs Chicken Breast Cutlets (on sale)
3 lb Sirloin Tip Roast (on sale)
1 lb Center Cut Pork Rib Chops (on sale)

February 21st - February 27th

Madison is coming home TODAY and spending the weekend here! She has an appointment with the oncologist on Friday. I'm so happy we'll get to see her and spend time with her this weekend, but I wish she didn't have to make that long drive for an oncology appointment. Kind of a bummer, but we'll make the best of it. The appointment should just be routine to establish her as a patient so she can be monitored for recurrence of the melanoma. We are already planning to enjoy an early lunch before her appointment. I have a coupon for Outback, so that will be a nice treat (now I just have to remember to print the darn coupon)!! 

Next weekend she is riding in the Regional Finals show at her college. She pointed out of her division this year, which makes her eligible to move on as an individual to compete against others in the region who pointed out as well.  We'll be there cheering her on!!  I know she is still in pain at the site of her recent surgeries, so I'm hoping that subsides for her before the show next weekend. She's a tough cookie and will tough it out either way, I'm sure :o)

Because I'll be gone, I won't have a menu for next week, but I'll try to take a look at the Publix sale flyer and make some suggestions on the Facebook page. Be sure to like the page for those updates!

Thursday - Stir Fry Pork with Rice - I'll be posting this recipe on the blog this week with some changes, but it is great as it is. The first time I made it there were NO leftovers! Don pigged out! This go around I will plate it for the picture before I let him anywhere near it!

Friday - Chicken Pot Pie

Saturday - Burgers with Caramelized Onions, Sauteed Mushrooms, and Fontina Cheese (see recipe below) with baked french fries  

Sunday - Honey Glazed Chicken Thighs (see recipe below and be sure to prepare a day or 2 before you are ready to use) with Rice Pilaf

Monday - leftovers

Tuesday - leftovers

Wednesday - Roasted Chicken Breasts with a garden salad

Burgers with Caramelized Onions, Sauteed Mushrooms, and Fontina Cheese: Caramelized onions take about 45 mins. You need to cook these slow, but they are worth it! Cut 2 sweet onions in 1/2, peel, and slice thin. Melt 3 tablespoons butter over mid high heat and add the onions. Stir until they begin to brown. Lower the heat to medium and continue to cook and stir. The onions will begin to brown and might stick a little to the pan. Keep stirring. Eventually you will notice they will  begin to release their juices. Keep stirring and scraping up browned bits in pan until the onions are soft, brown, and delicious - about 45 mins. For mushrooms, melt 2 tablespoons butter in a saucepan over medium heat and add mushrooms and a pinch of salt. Cover and let cook until mushrooms release their juices - about 5-7 minutes. Stir and continue cooking until they are softened and juicy. Ground chuck is on sale this week at Publix so pick up about 1 lb (makes 4) and mix it with some salt, pepper, & garlic powder and form into patties. Sear these in a hot pan for about 5 mins on each side (cooking time will vary depending on thickness). Assemble burgers on buns with caramelized onions, sauteed mushrooms and a slice of Fontina cheese. Melt the cheese and enjoy!

Honey Glazed Chicken Thighs: Combine 1/2 cup honey, 1/4 cup butter, 1 teaspoon curry powder, 1/6 cup mustard (I use yellow mustard, but you can use whatever you prefer), and 1 teaspoon salt in a saucepan. Stir over medium heat until you have a smooth sauce. Allow to cool.  Once sauce is cooled, place chicken in resealable freezer bag (gallon sized), and pour sauce over chicken. Freeze until ready to use. When ready to use, thaw just long enough to remove the contents from the bag. Preheat the oven to 350 degrees F. Place the frozen chicken and sauce in an ungreased 13x9 casserole dish and bake for 45 minutes. Separate chicken into a single layer with the meaty side up and bake for another 30 minutes. Turn chicken pieces over so the meaty side is down and bake another 45 minutes until the sauce is browned and thickened. Prepare the rice pilaf during the last cooking time.

Shopping List (Items marked with an * are not needed for the menu, they are extras I need for various projects this week)

Bakery

Buns for burgers

Produce

Ginger (about a thumb sized piece - break off only what you need as it is expensive)

Red Bell Pepper

Mushrooms x2 small fresh packs or 1 large pack

Celery

Cilantro

Garlic

3 Yellow Onions

2 Sweet Onions

1 Lime

Carrots

Potatoes

*Strawberries x2

*1 Jalapeno

*Lime Juice

*Chopped pistachios (small)

Dairy

Butter

Milk

Fontina Cheese (small block)

*1 lb block white american cheese

Spices

Olive Oil

Salt

Pepper

Garlic powder

All-purpose flour

Celery seed

Chicken base (near the soup)

Mustard

Curry powder

*Brown sugar

Misc

White Rice

Frozen peas

Grands biscuits (8 count)

1/2 cup honey

*Canned green chiles

*Pretzel rods

*White chocolate x2

*Semi-sweet chocolate

*Bag of ice

*Multi-purpose eye solution

Meat

1 lb Pork Tenderloin

1 lb Ground Chuck 

2-3 lbs Chicken Thighs

at least 2 packs with 2 chicken breasts in each pack- Chicken Breasts with Ribs and Skin (stock up price - so buy what you can and freeze what you don't use)

November 8th - November 14th

allrecipes.com Baked Ziti I

This Baked Ziti recipe from allrecipes.com is unique in that it has sour cream to give it a little zing! Of course having provolone, mozzarella, and parmesan cheeses doesn't hurt either! Give it a try! It is a big recipe so you'll have some yummy leftovers. I made mine in 2 smallers dishes because it is just the 2 of us here. I tossed the 2nd dish in the freezer to use on a busy night during the holiday season!

Ingredients

• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 tablespoon freshly minced garlic
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce Or I prefer to use this recipe for Red Sauce
• 6 ounces provolone cheese, sliced
• 3/4 cup sour cream (I used Breakstones)
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook about 8 minutes; drain.

In a large skillet, brown ground beef over medium heat. When the beef starts to brown I add the garlic and onion with salt and pepper to taste and continue cooking until well browned. Add spaghetti sauce, and simmer 15 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Weekly Menu

Thursday - Creamy Baked Potato Soup (see recipe below) with Grilled Cheese Sandwiches

Friday - Ravioli with Vegetables (see recipe below)

Saturday - Shepard's Pie (see recipe below)

Sunday - Chicken Cordon Bleu with Parmesan Spinach Orzo 

Monday - leftovers

Tuesday - Margaita Pork Chops (remember to marinade overnight before cooking) with a garden salad

Wednesday -leftovers

Shopping List

Produce

yukon gold potatoes

3 onions

chives

1lb fresh green beans

fresh marjoram

3 plum tomatoes

garlic

bag of baby spinach

Dairy

butter

skim milk (need at least 4 cups)

8 ounce package shredded mild cheddar cheese

cheese of choice for grilled cheese sandwiches

6 slices swiss cheese

parmesan cheese

heavy whipping cream (need 1/2 cup)

Spices

olive oil

vegetable bouillon cube

chicken base

pepper

salt

paprika

all purpose flour

cornstarch

Misc

1 (2.75 ounce) package Pioneer no-fat country gravy mix (any country gravy mix will work)

1 cup uncooked orzo pasta

1 (9 ounce) package refrigerated cheese-filled ravioli

1 (14.5 ounce) can diced tomatoes

dry white wine (need 1/2 cup)

1.5 cups bottled margarita mix

6 slices ham

frozen sweet peas (need 1/2 cup)

bread for grilled cheese sandwiches

bacon

Meat

1 lb ground chuck (on sale at Publix this week)

6 skinless, boneless chicken breast halves (on sale at Publix this week)

2-3 lbs center cut pork ribs chops with bones (on sale at Publix this week)

Creamy Baked Potato Soup

4 medium potatoes

2.75 ounce Pioneer no fat country gravy mix

4 cups skim milk, divided

1/2 cup chopped onion

8 ounce shredded mild cheddar

toppings: sour cream, bacon, chives

Bake potatoes (you can do this in the mircowave if you prefer). Cool and cut into 1" cubes and set aside. Whisk together gravy mix and 1/2 cup skim milk until smooth. Set gravy mixture aside. Saute onion in a 3.5 quart saucepan coated with cooking spray until tender. Add remaining 3.5 cups milk and cook until heated through.Whisk in gravy mixture, whisking until smooth. Cook, whisking constantly until mixture begins to bubble. Stir in cheese and cook over low heat until melted. Stir in potatoes. Cook over low heat 3 to 5 minutes. Serve with desired toppings.

Ravioli with Vegetables

1 9 ounce package refrigerated cheese-filled ravioli

1 tablespoon olive oil

8 ounce fresh green beans, trimmed and cut into 2 inch pieces (2 cups)

1 small onion cut into thin wedges

1 vegetable bouillon cube or 1 teaspoon chicken base

1.5 teaspoons chopped fresh marjoram

1 teaspoon chopped fresh garlic

1/8 teaspoon pepper

1/2 cup water

1 cup chopped, seeded Italian plum tomatoes

1/2 cup frozen sweet peas

3 tablespoons shredded fresh parmesan cheese

Cook ravioli as directed on package. drain; cover to keep warm. Meanwhile, heat oil in large skillet over mid high heat until hot. Add green beans and onion; cook and stire 3 minutes. Add bouillon cube or chicken base, marjoram, garlic, pepper and water; cook an additional 3 to 5 minutes or until beans are crisp-tender. Add tomatoes, peas and cooked ravioli. reduce heat to mid low; cook 3 to 5 mins until mixture is thoroughly heated and sauce is slightly thickened, stirring occasionally. Sprinkle with parmesan and serve!

Shepard's Pie

5 yukon gold potatoes

5 galic cloves, peeled

1/2 stick butter

about 1/4 cup warmed milk

salt & pepper to taste

1 lb ground chuck

1 onion chopped

1 teaspoon garlic minced

1/2 lb fresh green beans, trimmed

3 carrots sliced (more or less to your liking)

1 14.5 ounce can diced tomatoes

Wash potatoes and dice. Boil potatoes with garlic cloves until fork tender; drain. Mash potatoes with butter and 1/2 the milk. Adding more warmed milk as needed. Keep potatoes warm.

While potatoes are boiling, steam green beans and carrots until crisp-tender. 

Brown ground chuck with onions and garlic until meat is cooked through. Add diced tomatoes with their juice and heat through. When green beans and carrots are steamed add them to the meat mixture.  Put meat and vege mixture in a square casserole dish and top with mashed potatoes. Bake in a pre-heated 350 degree oven for about 20-30 minutes and enjoy! Top with shredded cheese if you desire and heat until melted.