February Grocery List

1st 2 weeks…

Hearty Lasagna Roll-ups	BBQ Ribs
Triple Decker Sandwich	Pork Chops
Sloppy Joes	Chicken Broccoli Stir-Fry
Baked Spaghetti Carbonara	Ham and Potato Soup
Ham and Cheese Crescents	Orange Chicken
Beef Enchiladas	Chicken Strips or Wraps
Hawaiian Haystacks
7 layer salad	Cottage Cheese Breadsticks
Cheesy Veggi Bake	Funeral Potatoes
Spinach Salad	Jello Pudding Salad
Strawberry Shortcake Cake	Blondies
Orange Julius	Nuts and Bolts

Meat:

• Ground Beef (3 pound)
• 3-4lb package boneless country style ribs (pork or beef)
• 3 lbs Bacon
• Turkey lunchmeat for sandwiches
• Pork Chops
• 2 lb boneless chicken breast cut into strips
• 3/4 cup diced cooked ham
• 16 slices thinly sliced deli ham
• 8 skinless, boneless chicken breast halves
• Chicken Strips

Produce:

• 3 cloves of garlic minced
• 2 tsp fresh parsley
• lettuce (for sandwiches, 1 for 7 layer salad, 1 for spinach salad)
• 1 bag of spinach
• ¼ cup chopped green onions (about 4 medium) divided
• Tomato for sandwiches
• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 1 orange
• broccoli (7 layer salad, 1 1/2 cups for veggie bake)
• cauliflower (7 layer salad,1 1/2 cups for veggie bake)
• 1 red onion

Dairy/Cold:

• butter/margarine (7 cubes)
• 4 cubes unsalted butter
• 1 15oz container ricotta cheese
• 3 cups mozzarella cheese divided
• 13 large egg beaten
• milk
• 2 cans refrigerated crescent rolls
• 8 slices American cheese cut in half diagonally
• cheese (I would just buy a big bag of shredded cheddar and it should be enough)
• 2 -small sour cream
• 16oz cottage cheese
• swiss cheese for spinach salad
• ½ pounds Cream Cheese

Sauces/Soups/Canned:

• Worcestershire sauce(8 tbsp)
• Spaghetti Sauce (1 jar)
• 1 can crushed pineapple with juice
• 1 cup ketchup
• mayonnaise
• lighthouse jalapeño ranch
• Italian Dressing (3/4 cup)
• Sloppy Joe Mix (Manwich, seasoning packet etc. )
• 1/2 cup Kraft Asian Toasted Sesame Dressing
• 2 Tbsp soy sauce
• ¾ cup shredded parmesan cheese
• 3tbsp Dijon mustard
• 1 can of corn
• 1 can enchilada sauce
• pineapple tidbits
• 3 can cream of chicken soup
• 1 can mandarin oranges for spinach salad
• bacon bits for spinach salad

Baking/Boxes/Seasonings:

• 1 box of corn chex
• 1 box of wheat chex
• 1 box of rice chex
• 1 bag of pretzels
• Seasoning Salt (2 tbsp)
• 2 cup brown sugar
• 1 tsp dry mustard
• 1 tsp ginger
• garlic powder
• crushed red pepper flakes
• 2 tablespoons chicken bouillon
• flour
• 1 cup herb-seasoned stuffing mix, crushed
• 1 1/2 teaspoons paprika
• yeast
• sugar
• 1 small raspberry jello
• 1 small vanilla pudding (not instant)
• poppy seeds (3/4 tbsp)
• vinegar (1/3 cup white)
• oil (3/4 cup)
• 1 cup coconut
• 2 cup chocolate chips
• 1-½ pound Powdered Sugar, Sifted
• vanilla extract
• 3 Tablespoons Corn Starch

Freezer:

• Broccoli Florets (2 cups)
• 1/3 cup orange juice
• 1/2 can of orange juice concentrate
• pees for 7 layer salad
• 2 bags frozen hash browns
• 1 9oz cool whip
• 2 cups frozen raspberries (optional)
• 1 cup huckleberries (optional)
• 1 pound Strawberries

Bread:

• Sandwich bread for triple decker sandwiches
• Hamburger buns (for sloppy joes)
• tortillas flour

Pasta:

• 8 oz. Lasagna Noodles(not oven ready) about 12
• 8oz Angel Hair Pasta (I have used spaghetti and actually like it better)
• 8oz spaghetti

Other:

• 1/3 cup chopped dry roasted peanuts
• 1 can mixed nuts (nuts and bolts)
• 2 tsp sesame seeds
• honey roasted nuts of choice for spinach salad

2nd 2 weeks…

Spaghetti	AlmondCoconut Crusted Tilapia
Grilled Cheese and Soup	Chicken Fried Steak
French Dips	Orange Beef and Broccoli
Meatballs over butter noodles	Tacos
Baked Shrimp Wontons	Alice Chicken
Hamburgers	Pizza
Pan Fried Ribeye
Green Salad	French Bread
Broccoli Salad	Angela's Potatoes
Parmesan Potato Fries	Pistachio Pudding
Cake Mix Bread	Perfect Pound Cake
Cheesecake

Meat:

• Ground Beef (3 pound)
• 6 (5 ounce) fillets tilapia
• Cubed Steak
• Roast Beef for French Dips
• 6 pounds frozen Italian-style meatballs
• 4 skinless, boneless chicken breast halves
• 2lbs bacon
• Ribeye Steaks

Produce:

• 1/2 cup chopped onion
• 1 head broccoli, cut into florets, stems sliced into 1/4-inch rounds
• tablespoon chopped garlic
• ¼ cup chopped mushrooms
• 8 ounces fresh mushrooms, sliced
• ¼ cup shredded carrot
• ¼ cup chopped green onion
• lettuce and tomatoes for hamburgers
• Green salad
• 1 head fresh broccoli, cut into bite size pieces
• 1/4 cup red onions (optional in broccoli salad)
• 2 pounds potatoes, peeled and sliced plus 4 medium baking potatoes peeled

Dairy/Cold:

• 14 eggs
• Cheese for grilled cheese
• 2 cups buttermilk, plus 1 cup
• Swiss Cheese for French Dips
• 1/2 cup orange juice
• 1 (16 ounce) container sour cream
• 5 stick butter
• 24 wonton wrappers
• 1 (8 ounce) package Monterey Jack cheese, shredded
• 8oz cream cheese room temperature

Sauces/Soups/Canned:

• Spaghetti Sauce
• 1 can crushed pineapple
• 1 cup chicken broth
• 2 tablespoons soy sauce
• 3/4 cup orange marmalade
• 2 (10.75 ounce) cans condensed cream of celery soup
• 2 (10.5 ounce) cans condensed French onion soup
• 1 can tiny shrimp drained and chopped
• 1 (16 ounce) container honey mustard salad dressing
• pickles for hamburgers
• 1 can crushed pineapple
• 1 pound processed cheese food
• ½ cup Italian dressing (you should have some from last week)

Baking/Boxes/Seasonings:

• 1 cup chopped toasted almonds
• 1 cup flaked coconut
• 1 tablespoon sesame seeds
• 1 tablespoon brown sugar
• 1 pinch nutmeg
• 2 packages garlic-ranch salad dressing mix
• 1 package gravy mix (For chix fried steak)
• AuJuice
• 1/2 cup canola oil
• Taco Seasoning
• 2tsp soy sauce
• ½ tsp cornstarch
• ¼ tsp garlic powder
• 3tsp vegetable oil, divided
• 5 fluid ounces Worcestershire sauce
• 1 Tablespoon Lawry's Seasoning Salt
• 3 Tablespoons Lemon And Pepper Seasoning
• 1 teaspoon Kosher Salt
• Freshly Ground Black Pepper, To Taste
• Extra Virgin Olive Oil
• 1/2 cup raisins or craisins for broccoli salad
• 1 small box instant Pistachio Pudding
• 1/2 cups nuts (I like walnuts)
• 2 cups miniature marshmallows
• 1 (1 ounce) package dry Ranch-style dressing mix
• ¾ cup parmesan cheese
• 3 tbsp bread crumbs
• paprika
• 1 teaspoon Butter Flavoring
• 2 teaspoons Lemon Flavoring
• 1 small package vanilla instant pudding
• 1 cake mix
• 1 cup powdered sugar

Freezer:

• Pizza unless you want to order take-out
• 2 9oz cool whip

Bread:

• Sandwich bread for grilled cheese
• French Dip Buns
• Tortillas for tacos
• Hamburger buns (you should have some left over from the sloppy joes)
• French Bread

Pasta:

• Spaghetti Noodles
• Rice
• 2 (16 ounce) packages uncooked egg noodles

Other:

• 1 cup sunflower seeds
• 1 cup Sprite, 7-UP, Or Sierra Mist
• graham crackers

French Bread

 

• Dissolve 2 tbsp yeast in 1/2 cup warm water

Then Add:

• 2 cups hot water
• 3 tbsp sugar
• 1 tbsp salt
• 1/2 cup oil

Add 3 cups flour and blend well. Add yeast mix, then 2 more cups flour. Stir until well blended. Leave spoon in dough and let rise 10 min. Divide dough in half, roll out on floured surface until about 12x14. Roll our like a jelly roll. Put on greased cookie sheet side down. Cut diagonally across top, brush with egg white. Let rise 30 min. Bake at 400 degrees for 25-30min. Add sesame seeds if desired.

Cottage Cheese Breadsticks

• 2 pkg yeast (2 1/4tsp)
• 1/2 cup warm water
• 16 oz (2 cups) cottage cheese
• 2 eggs
• 1/4 cup sugar
• 2 tsp salt
• 1/2 tsp baking soda
• 4 1/2 cups flour
• butter, garlic salt and parmesan (optional toppings)

1. Mix yeast, warm water and about 1 tbsp sugar and let rise.

2. Mix warm cottage cheese, eggs, sugar and set aside

3. Mix dry ingredients; flour, salt, soda. set aside

4. Mix the yeast mixture with the cottage cheese mixture. Then add the flour mixture.

This is a sticky dough. Let rise double in size. Roll out and spread with butter and garlic power and parmesan if desired. Then cut with pizza cutter and twist if you want to. Let rise again briefly…

Bake 350degrees for 11-14min. Will be light in color.

Kraft Chicken and Broccoli Stir-Fry

• 8oz Angel Hair Pasta (I have used spaghetti and actually like it better)
• 2 cups broccoli florets
• 1 lb boneless chicken breast cut into strips
• 1/2 cup Kraft Asian Toasted Sesame Dressing
• 2 Tbsp soy sauce
• 1/4 tsp each;
• ground ginger
• garlic powder
• crushed red pepper flakes
• 1/3 cup chopped dry roasted peanuts

Cook pasta as directed on package. Adding broccoli to the boiling water for the last 3 min. of the pasta cooking time.

Meanwhile spray large pan with cooking spray, cook chicken over med to med-high heat. Stir in the remaining ingredients (expect peanuts) and cook for 1 min. stirring occasionally.

Drain pasta and broccoli, add chicken mixture. Top with peanuts! Enjoy

Funeral Potatoes

• 2 bags of frozen hash browns
• 2 cans cream of chicken soup
• 1 small sour cream
• cornflakes (optional)
• Cheddar Cheese

Mix the cream of chicken soup and the sour cream.

In a 9x13 pan place both bags of frozen hash browns and then add the soup mixture on top.  Bake at 350 for approximately 30min. Then add cheese and cornflakes and put back in oven until cheese in nice and bubbly.

Pistachio Pudding

• 1 small box instant Pistachio Pudding
• 1/2 cups nuts (I like walnuts)
• 2 cups miniature marshmallows
• 1 9oz cool whip
• 1 20oz can crushed pineapple (NOT drained)

Mix all ingredients together and chill for at least 30 min before serving.

Jello Pudding Salad

JELLO PUDDING SALAD

This jello pudding recipe, is quick, easy & delicious. The thing I like about this recipe, is you can use any flavor of jello & use any fruit you like. I've used raspberry jello with frozen raspberries & huckleberries in this picture. It's really good with orange jello, pineapple chunks & mandarin oranges as well. I also like to sprinkle the top with nuts, before serving. Use your imagination!

YOU WILL NEED:

1 Small package of Raspberry jello

1 Small pkg. vanilla pudding (not instant)

2 1/2 c. water

9 ounce Cool Whip

2 cups frozen raspberries, optional

1 cup huckleberries, optional

(Use any flavor jello & fruit you like)

Bring to boil jello, pudding, and water. Cool completely, then fold in Cool Whip. Add fruit, then refrigerate for at least 1 hour.

7 layer Salad

Dressing:

• 1 cup mayonnaise
• 1/4 cup sugar

Salad:

• 1 head of lettuce
• broccoli (chopped into bite size pieces)
• cauliflower (chopped into bite size pieces)
• peas
• bacon cooked and crumbled
• shredded cheese
• green onions

Layer the above ingredients and then top with the dressing. Refrigerate. Stir right before you want to eat.

Blondies

• 1 cup all purpose flour
• 1/8 tsp salt
• 4 oz unsalted butter melted and cooled to room temperature
• 1 cup light brown sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1 cup sweetened flaked coconut
• 1 cup chocolate chips or chunks

Topping:

• 1 cup semisweet or milk chocolate chips
• 1 tsp butter

Preheat over to 350. Grease and flour a 8x8 square pan (or line with parchment paper…this stuff works marvelous wonders).

Combine flour and salt; set aside. Stir together melted butter and brown sugar until smooth; beat in egg and vanilla extract until well blended. Slowly beat in the flour mixture until blended, then stir in the coconut and chocolate chips. Scrape the batter into the prepared pan and smooth even with a rubber spatula. Bake for 25-30min, or until set in the center but still soft. Do no over bake. Let the bars cool slightly before drizzling with chocolate, then cool completely before cutting into squares.

For the topping combine the chocolate and butter in a small bowl and microwave in 30second intervals until melted and smooth. Using a spoon drizzle over the bars.

Nuts and Bolts

(Chex party mix)

• 12 cups wheat chex
• 6 cups corn chex
• 6 cups rice chex
• 1 bag pretzels
• 1 can of mixed nuts
• 4 squares margarine or butter
• 4 tbsp worchestershire sauce
• 2 tbsp seasoning salt

Melt butter, worchestershire suace and seasoning salt in a pan. Add to the cereal mixture. (I usually just use the whole box of all the cereals and the bag of pretzels)

Bake at 250 degrees. Stir every 15min for and hour. Enjoy!

Cake Mix Bread

• 1 cup hot water
• 2/3 cup oil
• 4 eggs
• 1 small package vanilla instant pudding
• 1 cake mix

Add all ingredients and beat on high for 2 min. Pour into 2 greased loaf pans and bake 30-35min at 350 degrees. Frosting is optional.

(I did this with a lemon cake mix and added a lemon glaze (1 cup powdered sugar and 2 tbsp lemon juice). It was really good.)

Any Flavor Cheesecake (no bake)

Filling:

• 8oz cream cheese room temperature
• 1 cup powdered sugar
• 1 tsp vanilla
• 1 small cool whip
• 1/4 cup sugar
• Mix all ingredients together and spread on the top of a graham cracker crust. Top with your favorite fruit, or canned pie filling.

Crust:

• 1 package of graham crackers crushed
• 1/4 cup butter melted
• 1/4 (i use less) of sugar
• Mix all ingredients and press into a 9x13 pan.

Orange Julius

• 1 tray ice cubes
• 1/2 can orange juice concentrate
• 1 cup milk
• 1/4 cup sugar
• 1 egg (optional)
• 1 tsp vanilla

Blend well in blender and serve!

Spinach Salad

• 1 head of lettuce
• 1 bunch of spinach
• 3/4 lb sliced mushrooms (optional)
• 3/4 cup grated Swiss cheese
• 1 red onion
• 1/2 lb cooked and crumbled bacon
• 1 cup mandarin oranges drained
• 1/2 cup slivered almonds
• 3 tbsp sugar

Dressing:

• 3/4 tbsp poppy seeds
• 1/3 cup white vinegar
• 3/4 cup oil
• 1/3 cup sugar
• 1 tbsp grated red onion
• 3/4 tsp salt
• 2 tbsp prepared yellow mustard

Cook sugar and almonds over low heat until light brown. (I usually just buy honey roasted peanuts and its just as good). Mix first 5 ingredients together and lay in bowl. Sprinkle almonds, bacon and oranges on top. (I usually just mix the lettuce and spinach and add everything else and desired. That way it will last longer in the fridge if it isn’t all consumed at diner. Highly unlikely though…it is so good!!!

Broccoli Salad

• 1 head fresh broccoli, cut into bite size pieces
• 1/2 cup raisins
• 1/4 cup red onions
• 2 tbsp white sugar
• 3 tbsp white wine vinegar
• 1 cup mayonnaise
• 1 cup sunflower seeds
• 10 slices of cooked bacon, crumbled

1. Place bacon in a large deep skillet, cook over medium high heat until evenly browned, Crumble and set aside.

2. In a salad bowl, toss together broccoli, raisins, and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat, Refrigerate for at least 2 hours.

3, Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve. 

Perfect Pound Cake

• 3 sticks Butter

• 3 cups Sugar
• 5 whole Eggs
• 1 teaspoon Butter Flavoring
• 2 teaspoons Lemon Flavoring
• 3 cups All-purpose Flour
• 1 cup Sprite, 7-UP, Or Sierra Mist

Preparation Instructions

Preheat oven to 325 degrees.

Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.

Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.

Remove cake from oven and invert pan until cake drops out. Slice and chow down!

Strawberry Shortcake Cake

 

• Cake
• 1-½ cup Flour
• 3 Tablespoons Corn Starch
• ½ teaspoons Salt
• 1 teaspoon Baking Soda
• 9 Tablespoons Unsalted Butter, Softened
• 1-½ cup Sugar
• 3 whole Large Eggs
• ½ cups Sour Cream, Room Temperature
• 1 teaspoon Vanilla
• _____
• Icing
• ½ pounds Cream Cheese, Room Temperature
• 2 sticks Unsalted Butter
• 1-½ pound Powdered Sugar, Sifted
• 1 teaspoon Vanilla
• 1 pound Strawberries

Preparation Instructions

IMPORTANT: Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway.

Sift together flour, salt, baking soda, and corn starch.
Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.

Pour into greased and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly like my bottom. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.

Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.

Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.

Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.

Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.

Leave plain OR garnish with strawberry halves.

IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge!

Crispy Orange Beef with Broccoli

 

• 3 cups white rice
• 1 1/4 pounds beef chuck steak
• 1/2 cup canola oil
• 1/4 cup cornstarch
• 3/4 cup orange marmalade
• 1 tablespoon chopped garlic
• 2 tablespoons white vinegar
• 1 tablespoon peeled and chopped ginger
• 2 tablespoons soy sauce
• 1/2 cup orange juice
• 1 head broccoli, cut into florets, stems sliced into 1/4-inch rounds

Directions

Cook the white rice according to package directions. Reserve 2 cups cooked rice for the online round 2 recipe, Beef Fried Rice.

Thinly slice the chuck steak, about 1/4-inch thick, across the grain. Cut the slices into 3-inch long strips.

Heat the oil in a wok or large skillet over high heat. Toss the beef in the cornstarch and shake off excess. Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side. Remove the beef from the pan and set aside on paper towel lined plate. Carefully drain the oil from the wok or skillet.

In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined. Add to the wok, over high heat, and cook for 2 minutes. Stir in the broccoli, reserving about 1 1/2 cups for round 2 recipe, Wonton Soup and online round 2 recipe, Beef Fried Rice. Cook the broccoli until slightly tender and the sauce is thick, about 3 to 5 minutes. Stir in the beef, then transfer to a serving platter. Serve immediately with the white rice.

Chicken Fried Steak with Gravy

• 2 packages garlic-ranch salad dressing mix
• 1 cup all-purpose flour
• Ground black pepper
• 1 egg, lightly beaten
• 2 cups buttermilk, plus 1 cup
• 1 pound cubed steak, cut into 4 pieces
• Oil, for frying
• 1 cup chicken broth
• 1 (2.64-ounce) package gravy mix
• Mashed potatoes, for serving

Directions

Combine 1 package salad dressing mix, flour, and pepper, to taste, in a large plastic bag. Set aside. Combine another package salad dressing mix, egg, and 2 cups buttermilk in a shallow bowl. Soak steaks in buttermilk mixture. Remove 1 steak and toss in flour mixture. Shake off any excess flour and dip again in the buttermilk mixture. Return to flour mixture and toss. Repeat process for remaining steaks.

Heat 1/2-inch layer of oil in a large cast iron skillet to 350 degrees F. Place 2 steaks in the pan at a time. Cook for 4 minutes on each side or until golden brown. Drain on paper towels.

To make the gravy, combine 1 cup buttermilk, chicken broth, and gravy package in small saucepan. Bring to simmer over medium heat and stir well. Top steaks with gravy and serve with mashed potatoes and gravy, if desired

Pan-Fried Ribeye Steak

 

• 2 pieces (about 8 Oz. Each) Ribeye Steak
• 1 Tablespoon Lawry's Seasoning Salt
• 3 Tablespoons Lemon And Pepper Seasoning
• 1 teaspoon Kosher Salt
• Freshly Ground Black Pepper, To Taste
• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter

Preparation Instructions

Mix the seasonings all together in a small bowl to create a rub and massage into your steaks.

Bring a skillet to a medium heat and add olive oil and butter. Get these two nice and hot until the butter is beginning to brown. With tongs, set the steak right onto the sizzling butter/oil mixture.

Cook for about 2 minutes on the first side and then flip and turn the heat down to a medium-low to finish off the cooking. Cooking it for about 2 ½ minutes on the second side will result in a medium-rare piece of meat. Alter your cooking time a little to achieve a steak that is a little less pink in the center. Let steak rest for a couple minutes before digging in

Country Style Ribs…so yummy

• 1 can crushed pineapple with juice
• 1 cup ketchup
• 4-5 shots worchestershire sauce
• 1 cup brown sugar
• 1 tsp dry mustard
• 1 tsp ginger
• 3-4 package bonless country style ribs (pork or beef)
• salt and pepper

-Mix above ingredients (except ribs) in a bowl. Then you want to put your ribs in a large pot and mix the bbq sauce mixture over your ribs. Stirring them so they are completely coated with the bbq sauce mixture. Salt and pepper them generously. Cover your pot and begin cooking them on your stove top. Start at medium heat until they are boiling then turn them down to low heat. Stir the ribs every 10-15 min. Only remove the lid to stir the ribs. Cook them for 2-3 hours. They are done when they are fall apart delicious!!!

Baked Shrimp Wontons

(you could use rotisserie chicken)

• 2tsp soy sauce
• ½ tsp cornstarch
• ¼ tsp garlic powder
• 3tsp vegetable oil, divided
• 1 can tiny shrimp drained and chopped
• ¼ cup chopped mushrooms
• ¼ cup shredded carrot
• ¼ cup chopped green onion
• 24 wonton wrappers
• 1 large egg white, beaten

-Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. Mix the soy sauce, cornstarch, garlic powder and tbsp water in a small bowl until smooth. Set aside

-Heat 1tsp oil in a small skillet over medium high heat. Add the shrimp, mushrooms, carrots and onions to skillet. Cook, stirring constantly for 1 min. Stir in the soy sauce mixture. Cook stirring constantly until thickened about 1 min. longer. Remove from heat.

-Place 1 tsp of the shrimp mixture in the center of each wrapper.

-brush the edges with the egg white. Fold the wrappers in half to form a triangle. Press the edges to seal.

-Brush the corners of each wonton with egg white. Pull the corners together and overlap slightly. Press to seal. Place on the prepared baking sheet. Brush with the remaining oil. Bake until crisp and golden 15-20 min.

Ham and Cheese Crescents

• 2 cans refrigerated crescent rolls
• 3tbsp Dijon mustard
• 16 slices thinly sliced deli ham
• 2 tsp sesame seeds
• 8 slices American cheese cut in half diagonally
• 1 large egg lightly beaten

-Preheat oven to 350 degrees. Separate each can of dough into 8 triangles. Spread each of the 16 crescents with about ½ tsp mustard.

-Place 1 ham slice, folded over into a triangle on the wide end of the crescent triangle. Place 1 cheese triangle on each slice of ham.

-Roll up each crescent triangle

-Brush each crescent with the beaten egg. Sprinkle with the sesame seeds

-Place on and ungreased cookie sheet. Bake until golden brown, 13-18min. Immediately remove from the baking pan. Serve warm.

Cheesy Vegetable Bake

• 1 ½ cups cauliflower florets
• 1 ½ cups broccoli florets
• 3 tbsp butter
• 3 tbsp flour
• 1 ½ cups milk
• ¾ cups shredded cheddar cheese
• ¼ tsp salt
• ¼ tsp pepper

-Preheat oven to 375 degrees. Ring a medium saucepan of lightly salted water to a boil. Add the cauliflower and broccoli. Simmer for 3 minutes. Drain and place in a large ovenproof dish.

-Heat the butter in a large saucepan. Add the flour and cook for 1 min. Remove from heat and gradually blend in the milk. Return to heat and bring to a boil, stirring constantly. Simmer for 1 min. to thicken. Add ½ cup cheddar, the salt and pepper. Stir until the cheese is melted.

-Pour the cheese sauce over the vegetable in the dish. Sprinkle with the remaining shredded cheese. Bake until golden and bubbly about 25 min. Serve HOT!!!

Parmesan Potato Fries

• 4 medium baking potatoes peeled
• ½ cup Italian dressing
• ¾ cup parmesan cheese
• 3 tbsp bread crumbs
• 1 tsp seasoned salt
• ½ tsp paprika
• ¼ tsp black pepper

-Preheat oven to 375 degrees. Generously spray a cookie sheet with cooking spray. Cut each potato fry style.

-place the potatoes in a large resealable plastic bag. Add the Italian dressing. Seal the bag and shake to evenly coat the potatoes.

-Place the parmesan, bread crumbs, parsley, salt, paprika and pepper in a separate large resealable plastic bag. Shake to combine. Transfer the potatoes to the bag with the dry mixture. Seal the bag and shake to coat the potatoes.

-Arrange the potatoes in a single layer in the prepared pan. Bake for 10min. Turn the potatoes over and bake and additional 10-15 min or until fork tender.

Meatballs over Butter Noodles

Anna's Amazing Easy Pleasy Meatballs over Buttered Noodles

Rated: Submitted By: QUEENGODDESSNANCE Photo By: kateshreds Prep Time: 15 Minutes Cook Time: 3 Hours Ready In: 3 Hours 15 Minutes Servings: 24

Ingredients:

2 (10.75 ounce) cans condensed cream of celery soup 2 (10.5 ounce) cans condensed French onion soup 1 (16 ounce) container sour cream

6 pounds frozen Italian-style meatballs 2 (16 ounce) packages uncooked egg noodles 1/2 cup butter

Directions:

1.	In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.

2.	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta

Angela’s Potatoes

Angela's Potatoes

Rated: Submitted By: COKEHEAD Photo By: ~TxCin~ILove2Ck Prep Time: 20 Minutes Cook Time: 1 Hour 30 Minutes Ready In: 1 Hour 50 Minutes Servings: 12

Ingredients:

2 pounds potatoes, peeled and sliced 3 tablespoons water 1 pound processed cheese food

1/2 cup butter 1 (1 ounce) package dry Ranch-style dressing mix 1/4 cup milk

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
2.	Place potatoes and water in baking dish and cover with aluminum foil. Bake in the preheated oven 1 hour.
3.	In a medium saucepan over medium heat, melt together processed cheese food and butter. Stir in dry ranch-style dressing mix and milk.

4.	Pour the processed cheese food mixture over potatoes. Return to oven, reseal and continue cooking 30 minutes, until potatoes are tender and processed cheese food mixture is bubbly

February Meal Plan

Meals:
Baked Spaghetti Carbonara	Hearty Lasagna Roll-ups
Orange Chicken	Ham and Potato Soup
Alice Chicken	Almond Coconut Crusted Tilapia
Americas Favorite Pork Chops	Triple Decker Turkey Sandwiches
Meatballs over Butter Noodles	Ham and Cheese Crescents
Baked Shrimp Wontons	BBQ Country Style Ribs
Pan Fried Ribeye steak	Chicken Fried Steak with Gravy
Spaghetti	Hamburgers
Hawaiian Haystacks	Tacos
Sloppy Joes	Beef Enchiladas
Chicken and Broccoli Stir-fry	Chicken Strips or Chicken Wraps
Grilled Cheese and Soup	Pizza
SIDES:
Crispy Orange Beef and Broccoli	French Dips
Angela's Potatoes	Parmesan Potato Fries
Cheesy Vegetable Bake	7 Layer Salad
Cottage Cheese Breadsticks	Green Salad
Funeral Potatoes	Jello Pudding Salad
French Bread	Pistachio Pudding
Spinach Salad	Broccoli Salad
DESSERTS:
Strawberry Shortcake Cake	Perfect Pound Cake
Cake Mix Bread	Any Flavor Cheesecake
Orange Julius	Blondies
SNACK:
Nuts & Bolts (Chex Party Mix)

January Grocery List

Meat:

• 9 pounds of Hamburger
• Chicken Breasts (enough for 5 meals)
• Chicken Strips (1 meal)
• 2 ounce turkey pepperoni
• Cube Steak
• Pot Roast (2)
• Lean beef strips (sirloin) (2 lbs)

Produce:

• Green Salad (approx. 3 meals)
• Limes (for tacos)
• Cilantro (for tacos)
• Asparagus (1 lb.)
• Plum Tomatoes (2)
• Carrots (4 meals)
• Cauliflower (1)
• Red Potatoes (1 meal)
• Onions (5)
• Mushrooms (if desired-I leave them out too!)
• Broccoli (2 bunches)
• Yellow pepper (1)
• Parsley (1 bunch)
• Zucchini (3-4 small)
• Yellow Squash (3-4 small)
• Cabbage-green(1)
• Garlic cloves (1 bunch)

Dairy:

• Cheddar Cheese (7-8 cups of shredded cheese and then slices for hamburgers)
• Sharp Cheddar (2-3 cups)
• Mozzarella (5-6 cups)
• Parmesan Cheese (small)
• Ricotta (1 cup)
• Cottage Cheese (2 reg. containers)
• Milk
• Butter
• Eggs
• Velveeta (or other brand processed cheese)
• Cream Cheese (1)
• Sour Cream

Sauces/Soups/Canned:

• Spaghetti Sauce
• Pasta Sauce (2 meals)
• Tomato Sauce (for tacos) or get
• Taco Seasoning Packet
• Stewed tomatoes (1can)
• Green chilies (1 can)
• Refried beans
• Olives (sliced)
• Salsa
• Red Enchilada Sauce
• Corn (3 cans)
• Green beans (2 cans)
• Manwich (for sloppy Joes) or get
• Sloppy Joe seasoning Mix
• Pineapple Tidbits
• Cream of Chicken Soup
• Cream of Mushroom Soup
• Chicken Broth (11 cups)
• Tomato Soup or Soup of Choice (the Bear Creek soups are easy, convenient and good)
• Kraft Asian Toasted Sesame Dressing
• Lighthouse Jalapeño Ranch (really good with the Chicken Wraps…just trust me)
• BBQ Sauce (your favorite kind)
• Italian Salad Dressing

Baking/Boxed:

• Rolled Oats
• Chocolate Chips
• Bread crumbs
• 2 pkgs yeast
• Marshmallows
• Popcorn

Cold:

• Crescent rolls (2 large)
• Pizza dough (13.8 oz package—or make yourself)

Freezer:

• Ice Cream
• Rhodes Rolls (one big bag)
• California Mix Veggies (2)
• Broccoli Florets (around 30 oz)
• Frozen Corn (you can substitute for 1 can of corn, if you want)
• Cool Whip (if you want it on pancakes)
• Pizzas

Bread:

• French or Garlic Bread (approx. 3 meals)
• Hamburger Buns (for Hamburgers, Sloppy Joes, and BBQ Beef)
• Soft Tortilla Shells for Chicken Wraps, Enchiladas, Burrito Casserole, Quesadillas, and or Tacos. Your choice of shells for Tacos
• Bread for Grilled Cheese Sandwiches

Pasta:

• Spaghetti Noodles (2 meals)
• Flat Noodles (12 oz)
• Elbow macaroni (1 lb)
• Suddenly Salad Pasta Mix (2—unless you feel like making your own pasta salad)
• Instant Rice (2 meals)
• Chicken flavored Rice package
• Angle Hair Pasta

Other:

• Tortilla Chips
• Chips for Sloppy Joes, BB-Q beef

You may have but will need:

• Potatoes for (French Fries , Baked Potatoes etc.)
• Red potatoes
• Hamburger Toppings (tomatoes, cheese, lettuce, bacon, pickles, mustard, mayo, ketchup etc. etc. )
• Soy Sauce
• Seasonings: Ginger, Cinnamon, Ground cloves, Garlic powder or Garlic Salt, Salt & Pepper, Basil, Oregano, Dry mustard, Celery salt, Paprika, Cayenne pepper, Parsley flakes, and nutmeg
• Crushed red pepper flakes
• Brown sugar
• White sugar
• Baking soda
• Vanilla
• Apple Cider Vinegar
• Ketchup
• Maple Syrup
• Worcestershire Sauce
• Beef Bouillon Cubes
• Coarse Salt
• Extra Virgin Olive Oil
• Dijon Mustard (optional)

Other sides may be needed. Not all meals are complete for everyone. If you chose chicken strips you will need sides for that meal.

I also need:

Triple Decker Turkey Sandwich

Rated: Submitted By: SPARKLESANGELS Photo By: GodivaGirl Prep Time: 5 Minutes Cook Time: 2 Minutes Ready In: 7 Minutes Servings: 1

Ingredients:

2 slices white bread 1/4 cup mayonnaise 3 lettuce leaves

1 tomato, thinly sliced 3 slices turkey bacon 3 slices Cheddar cheese

Directions:

1.	Toast the bread slices.
2.	Spread a thin layer of mayonnaise on each slice. Layer bottom slice with lettuce, tomato, turkey bacon, and cheese. Spread another thin layer of mayonnaise on the cheese; repeat layers twice. Top with second slice of bread. Heat in microwave for 45 seconds to 1 minute, or until cheese is melted.

America’s Favorite Pork Chops

Rated: Submitted By: National Pork Board Prep Time: 5 Minutes Cook Time: 11 Minutes Ready In: 36 Minutes Servings: 4

Ingredients:

4 pork chops, about 3/4-inch thick 3/4 cup Italian dressing*

1 teaspoon Worcestershire sauce

Directions:

1.	Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight).
2.	Remove chops from bag, discarding marinade, and grill over a medium-hot fire, turning once, until just done, about 8 to 11 minutes total cooking time

January 2010 Meal Plan

January 2010 Meal Plan
January Meals:
1. Crescent Lasagna: green beans	2. Broccoli Cheese Soup: Warm French Bread
3. BBQ Beef: Veggi Pasta Salad, Chips	4. Chicken Parmesan over Noodles: sautéed yellow squash and zucchini
5. Beef Stroganoff over Rice: Garlic Roasted Asparagus	6. Pizza Squares: Garlic Bread, Green Salad
7. Chicken and Broccoli Mac & Cheese: Dinner Rolls	8. Cheese and Veggie (or chicken) Quesada’s: Chips and Salsa, Carrots sticks
9. Potato Soup: Bread Sticks, Green Salad	10. Slow Cooker BBQ Chicken: Chicken flavored rice, cauliflower with cheese
11. Swiss Steak: Baked Potato, Cooked Carrots, Dinner Rolls	12. Cabbage Veggie Soup: toasted bread
13. Hamburger Casserole: Mixed Veggies	14. Burrito Casserole: corn
15. Roast: Red Potatoes, Carrots, Dinner Rolls
Set Monthly Meals:
1. Spaghetti, Salad, French Bread	2. Hamburgers, French fries
3. Hawaiian Haystacks	4. Tacos, Chips & Salsa
5. Sloppy Joes, Suddenly Salad, Chips	6. Beef Enchiladas
7. Chicken & Broccoli Stir Fry	8. Chicken Strips/Chicken Wraps
9. Grilled Cheese & Soup of Choice	10. Pizza (homemade, takeout, frozen)
Desserts:
1. Ice Cream with Hot Fudge	2. Marshmallow Popcorn
3. Brownies	4. Lemonade Pie
5. “Vanishing” Oatmeal Choc. Chip.

Almond and Coconut Crusted Tilapia

Almond and Coconut Crusted Tilapia

Rated: Submitted By: Tesha Prep Time: 20 Minutes Cook Time: 40 Minutes Ready In: 1 Hour Servings: 6

"This Hawaiian-style recipe is mouth-watering and will please everyone at your table."

Ingredients:

3 eggs, beaten 1 cup chopped toasted almonds 1 cup flaked coconut 1 tablespoon sesame seeds 1 tablespoon brown sugar

1 pinch nutmeg 1 (15 ounce) can crushed pineapple, drained 1/2 cup chopped onion 6 (5 ounce) fillets tilapia

Directions:

1.	Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
2.	Place the beaten eggs in a shallow dish. Mix the almonds, coconut, sesame seeds, brown sugar, and nutmeg together in a mixing bowl. Stir the pineapple and onion together in a separate bowl. Dip each tilapia fillet into the beaten egg and then press into the almond mixture. Place the coated tilapia into the prepared dish. Spread the pineapple mixture over the coated fillets.
3.	Bake in the preheated oven until the fish flakes easily with a fork, about 40 minutes

Alice Chicken

Alice Chicken

Rated: Submitted By: LABORDAY Photo By: Texasfairbaker Prep Time: 5 Minutes Cook Time: 15 Minutes Ready In: 1 Hour 20 Minutes Servings: 4

"Marinated chicken breasts broiled with bacon and cheese, then served with sautéed mushrooms and honey mustard dressing. Fantastic way to broil chicken that adds that 'extra something!'"

Ingredients:

4 skinless, boneless chicken breast halves 5 fluid ounces Worcestershire sauce 8 slices bacon 2 tablespoons butter

8 ounces fresh mushrooms, sliced 1 (8 ounce) package Monterey Jack cheese, shredded 1 (16 ounce) container honey mustard salad dressing

Directions:

1.	Place chicken in a glass dish or bowl; poke with a fork several times, then pour Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate for about 1 hour.
2.	Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
3.	Heat butter in a small skillet over medium heat. Add mushrooms, and saute for about 10 minutes, or until soft; set aside.
4.	Preheat oven to Broil.
5.	Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with mushrooms and salad dressing for topping

Delicious Ham and Potato Soup

Rated: Submitted By: ELLIE11 Photo By: cookin'mama Prep Time: 20 Minutes Cook Time: 25 Minutes Ready In: 45 Minutes Servings: 8

Ingredients:

3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 3/4 cup diced cooked ham 3 1/4 cups water 2 tablespoons chickenbouillon

1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk

Directions:

1.	Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2.	In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3.	Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.