Weekly Menu 5

The menu

Chinese Chicken Fried Rice
Pork Chops with Cherry Sauce
Mango Chicken
Italian Market Meatlof
Chicken Honey-nut Stir Fry
Zesty Slow Cooker Chicken BBQ
Cream Cheese Jalepeno Hamburgers
Side Dish- Country Pasta with Mozarella

The Grocery List

10 Boneless Skinless Chicken Breasts
1 lb Boneless Skinless Chicken
1 package bacon
2 lbs Ground Beef
4 Boneless Center Cut Pork Loin Chops
2 ½ lbs Ground Turkey

Parsley
Broccoli Florets (2 cups)
Garlic (5 cloves)
Jalapeños (2 cups chopped and seeded…Burgers)
Jalapeno (mango Chicken)
3 Onions
Parsley
3 large Carrots
Celery
Shallots
1 Lemon
1 Small Mango
1 Package Broccoli/Cauliflower Combo

1 bottle BBQ sauce
Italian Salad dressing
Balsamic Vinaigrette
Chicken Broth
1 can corn
1 can peas
1 can (8 oz) Tomato Sauce
Dried Cherries
Red Currant Jelly
Cashews or Peanut (stir fry)


8 Hamburger Buns
8 oz Rigatoni Pasta
Rice
1 Package Sundried Tomatoes
Italian Seasoning package
2 packages Cream Cheese
Shredded Mozzarella
Grated Parmesan
Fresh Shredded Parmesan
Eggs
Orange Juice


Needed on hand:
Brown Sugar
Worcestershire Sauce
Cayenne Pepper
Butter
Veg Oil
Soy sauce
Pepper
Salt
Olive Oil
Honey
Lemon Juice
Garlic Salt
Cinnamon
All Spice
Bread Crumbs
Cornstarch
Ground Ginger

Recipes and Grocery List by Shara Rust

Chinese Chicken Fried Rice

4 servings

1 egg
1 TB water
1 TB butter
1 TB vegetable oil
1 onion chopped
2 C. cooked white rice
2 TB soy sauce
1 tsp black pepper
1 C. cooked chopped chicken meat
1 can corn
1 can peas
1/2 C. frozen carrots (can use fresh)

In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1-2 min. Remove from skillet and cut into shreds.
Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper, corn, peas, and carrots. Stir fry together for about 5 min. then stir in egg. Serve hot.

-Shara Rust

Pork Chops with Cherry Sauce

4 servings

4 boneless center cut pork loin chops

1/2 C. bottled reduced-fat balsamic vinaigrette

Non-stick olive oil

1/2 C. shallots, thinly sliced

1/2 C. low-sodium chicken broth

1/2 C. dried cherries

salt and pepper

Place pork and vinaigrette in shallow baking dish and turn once to coat; marinate 10-15 minutes.

Spray a medium skillet with nonstick cooking spray and place over medium heat. Lift pork, shake off excess marinade and transfer to skillet, reserving marinade in dish. Saute pork chops until brown, about 3-4 min. per side. Transfer chops to a plate.

Add shallots to skillet and stir until softened, about 1 minute. Add chicken broth, cherries, and reserved marinade. Bring to a low boil.

Return chops to skillet and simmer until pork is cooked thoroughly, cherries are tender and the sauce has slightly reduced - - about 3 min. per side.

Season with salt and pepper. Serve cherry sauce on top of pork chops.

Mango Chicken

2 servings

1/4 C. honey

1/4 C lemon juice

1/2 tsp grated lemon peel (opt. )

1 small mango, peeled and diced

1 TB canola oil

1 sm. onion, peel and quartered

1 jalapeno pepper, seeded and halved (opt)

1 tsp paprika

1/2 tsp garlic salt

1/4 tsp ground cinnamon

1/4 tsp ground allspice

1/4 tsp pepper

2 boneless skinless chicken breasts

In a small bowl, whisk the honey, lemon juice and peel until blended.

Set aside 1/4 cup. In a small bowl, gently combing the mango and remaining honey mixture; cover and refrigerate.

In a blender or food processor, combine the oil, onion, jalapeno, paprika, garlic salt, cinnamon, allspice, pepper and reserved honey mixture; cover and process until onion and jalapeno are finely chopped.

Place the chicken in an 8 inch square baking dish coated with cooking spray. Spoon half of the spice mixture over each piece and turn over and top with remaining mixture.

Bake, uncovered, at 375 degrees for 25-30 minutes or until juices run clear. Serve with mango mixture.

-Shara Rust

Italian Market Meatloaf

10 servings

1 package (3 oz.) sun-dried tomatoes

2 1/2 lbs. lean ground turkey breast

1 C. chopped onion

1 C. fine bread crumbs

1/2 C. grated fresh parmesan cheese

1/4 C. fresh Italian parsley

1 can (8 oz) tomato sauce, divided

1 egg

2 garlic cloves, pressed

2 TB Italian Seasoning Mix

1 tsp salt

1/4 tsp black pepper

1/4 C red currant jelly, melted

Preheat oven to 375 degrees. Cover sun-dried tomatoes with boiling water; let stand 10 min. Drain; coarsely chop. (I don't get the dry pack, I get the can with them already in water - so I just chop them without putting them in boiling water)

Place turkey in large bowl. Chop onion, grate bread into fine crumbs, grate parmesan cheese. Add tomatoes, onion, bread crumbs, parmesan cheese, parsley, 1/2 C. of the tomato sauce, egg, garlic, seasoning mix, salt and pepper to turkey. Mix lightly but thoroughly. Shape meat mixture into loaf. Bake 1 hour.

Place jelly in small bowl, microwave on High 30-45 seconds or until jelly is melted and smooth, stirring after each 15 second interval. Stir in remaining tomato sauce; spoon over meat loaf. Bake an additional 10 min or until meat is no longer pink in center of loaf and internal temp reaches 160 degrees F. Remove meat loaf from pan, let stand 10 min. before slicing.

-Shara Rust

Chicken Honey-Nut Stir Fry

4-6 servings

1 lb. boneless chicken breasts

3/4 C. orange juice

1/3 C honey

3 TB soy sauce

2 TB vegetable oil

1 TB cornstarch

1/4 tsp ground ginger

2 Large carrots

2 stalks celery

1 pkg. frozen broccoli, cauliflower combination, thawed

1/2 C. cashews or peanuts

Hot rice

Directions:

Cut chicken into strips and set aside.

In a small bowl, combine orange juice, honey, soy sauce, cornstarch, and ginger; mix well.

Heat 1 TB oil in large skillet over medium heat. Add carrots, celery, and thawed mix; stir fry vegetables about 3 minutes. Return vegetables, set aside.

Pour remaining oil into skillet. Add meat; stir fry about 3 minutes. Return vegetables to skillet; add sauce mixture and nuts. Cook and stir over medium heat until sauce is thickened.

Serve over hot rice.

Zesty Slow Cooker Chicken BBQ

6 servings

6 frozen skinless, boneless chkn breast halves

1 (12 oz) bottle bbq sauce

1/2 C Italian salad dressing

1/4 C brown sugar

2 TB Worcestershire sauce

Directions:

Place chicken in a slow cooker. In a bowl, mix the bbq sauce, italian dressing, brown sugar, and worcestershire sauce. Pour over the chicken.

Cover and cook 3-4 hours on Hight or 6-8 hours on low.

You can eat it as it is or put it over baked potatoes.

-Shara Rust

Country Pasta with Mozarella

(a great side dish for the Chicken BBQ or the Cream Cheese Hamburgers) - 6 servings

8 oz. rigatoni pasta

8 slices bacon, cut into 1 in. pieces

2 C broccoli florets

2 cloves garlic, minced

2 C shredded mozzarella cheese

1/4 C grated Parmesan cheese

1/8 tsp cayenne pepper

1/4 C chopped fresh parsley

Directions:

Cook rigatoni according to package directions and drain.

In a 10 in. skillet cook the bacon over medium heat, stirring occasionally, until the bacon is browned. Add the broccoli and garlic. Cook, stirring occasionally, until the broccoli is slightly tender.

Stir in the cooked rigatoni, mozarella cheese, parmesan cheese and cayenne pepper. Cook, stirring occasionally, until the cheese is melted. Sprinkle with fresh chopped parsley.

Cream Cheese Jalapeno Hamburgers

8 servings

2 C. seeded and chopped jalapeno pepper (optional)

2 (8oz) packages cream cheese, softened

2 pounds ground beef

8 hamburger buns, split

Directions:

Preheat a grill for medium heat. When hot, lightly oil the grate. In a medium bowl, stir together the jalapenos and cream cheese.

Divide the ground beef into 16 portions and pat out each one to 1/4 in. thickness. Spoon some of the cream cheese mixture onto the center of 9 of the patties. Top with the remaining patties, pressing the edges together to seal.

Grill for about 10 minutes per side, or until well done, taking care not to press down on the burgers as they cook. This will make the cheese ooze out. Serve on buns with your favorite toppings.

-Shara Rust