Upside Down Ravioli

( 4-6 servings)

8oz Jumbo Shells

1lb ground beef

2T EVOO

1 bag baby spinach, chopped

1 c finely chopped onion

1 garlic clove, minced

1 t salt

1/4 t ground black pepper

1 egg

1/4 c Parmesan cheese

1 jar tomato and basil sauce

1. Preheat oven to 350 degrees.

2. Cook jumbo shells according to package directions; drain, reserving 1/2 cup pasta water.

3. While pasta is cooking, cook ground beef in large skillet over medium high heat for 4 minutes or until no longer pink, stirring occasionally. Drain grease. Stir in oil, spinach, onion and garlic; add some of the reserved pasta water until blended, adding more water as needed; continue cooking 10 minutes, stirring occasionally. Remove from heat; add seasonings and blend well. Let mixture cool. Stir in eggs and parmesan cheese.

4. Pour 1 cup of Tomato and Basil sauce into13x9 baking dish.

5. Fill jumbo shells with meat mixture; place in dish. Pour remaining sauce over shells; cover with foil. Bake for 30 minutes.

from somebody fabulous

Baked Mac and Cheese

( 6 servings )

2 tablespoons butter

1/4 cup finely chopped onion

2 tablespoons all-purpose flour

2 cups milk

3/4 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon ground black pepper

1 (8 ounce) package elbow macaroni

2 cups shredded sharp Cheddar cheese

1 (8 ounce) package processed American cheese, cut into strips

1. Preheat oven to 350 degrees F (175 degrees C).

2. Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.

3. Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.

4. To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.

5. Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.

-from somebody fabulous

Weekly Menu 6

Menu

Pineapple Sausage Burgers

Pumpkin Curry

Ginger Chicken

Turkey/Chicken Taco Bake

French Oven Beef Stew

Hamburger Stroganoff

Shepards Pie

Grocery List

Meats

1 lb Gd Pork Sausage

5-7 Chicken Breasts

2-3 Turkey or Chicken Breasts

3 lbs round steak

2 lbs gd beef

Canned Goods

Sliced Pineapple

Refried beans

2 cans Tomato soup

Cream of Mushroom Soup

Sliced Mushrooms

French style green beans

Corn

Dairy

Sliced Cheddar Cheese

4 TBSP Butter

Half and Half

Heavy Cream

Shredded Monterey Jack cheese

Sour Cream

Shredded Cheddar Cheese

Bakery

Hamburger Buns

Spices/Seasonings

Chicken Bouillon Cubes

Whole Bayleaf

Curry powder

Nutmeg

Salt

Pepper

Cornstarch

Taco seasoning

Sugar

Tapioca

Garlic powder

Condiments

Dijon mustard

Rice vinegar

Honey

Peanut Butter

Soy sauce

Worcestershire sauce

Salsa

Produce

3 onions

4 cloves garlic

1 fresh ginger root

4 scallions

1 green onion

1 med tomato

6-10 potatoes

4 ribs celery

6 carrots

Frozen

1 box spinach

Other

Corn chips

Submitted by Megan Lattin

Pineapple Sausage Burgers

1 lb Ground Pork Sausage

1 can Sliced Pinapple

Sliced Cheddar Cheese

Hamburger Buns

Separate sausage meat into 4 equal pieces and form into hamburger patties. Grill or cook on a skillet until completely cooked. Place on a plate with a few paper towels on it to soak up the extra grease. Open 4 hamburger buns and place face up on a baking sheet. Place cooked sausage patty on each bottom portion of the hamburger buns and put a slice of pineapple on each patty. Add a slice of cheese onto each of the pieces of pineapple and bake at 400 degrees until cheese is melted and buns are toasted. Put the bun tops on each burger and enjoy. (I like ketchup on mine but most of my family just likes them plain.)

-Megan Lattin

Pumpkin Curry (don't hate it until you've tried it!)

[ok Megan, I'll wait to try it;)]

4 TBSP butter

1 onion, chopped

2 cloves garlic, pressed

4 c. chicken stock (4 c. water + 5 bouillon cubes)

1 bayleaf

1- 1 ½ tsp curry powder

Pinch nutmeg

½ tsp salt

½ tsp pepper

1 TBSP cornstarch

1 c. half and half

1 c. heavy cream

3-4 chicken breasts (baked/boiled and shredded)

In large saucepan, melt butter and sauté onions and garlic for 8 min. Add everything EXCEPT the chicken, cornstarch, and creams. Heat and simmer for 30 min. In a liquid measuring cup combine cornstarch and creams. Add chicken and cream to curry mixture and warm until ALMOST boiling. Serve over rice. (May add more cornstarch with a little cold water if you prefer a thicker curry.)

-Megan Lattin

Ginger Chicken

3+ TBSP rice vinegar

2 TBSP honey

2 cloves garlic (minced)

4 TBSP peanut butter

2 TBSP soy sauce

1-2 TBSP fresh ginger root, grated

2-3 chicken breasts

4 scallions (or onion)

2 c. raw spinach or ½ box frozen spinach

Mix first 6 ingredients into a sauce. Cut chicken into bite-sized chunks and sauté until cooked through. Add veggies and sauce. Simmer for 5 min. Check the taste- it may need more soy sauce or a little sugar.

-Megan Lattin

Turkey/Chicken Taco Bake

2 c. corn chips, coarsely chopped

1 (16 oz) can refried beans

2 c. (8 oz) shredded Monterey Jack Cheese, divided

1 c. salsa

2 c. shredded cooked turkey or chicken

1 tsp. Mexican or taco seasoning

1 green onion, sliced

1 med tomato, chopped

Place corn chips in greased 2 ½ qt baking dish. Place refried beans in small saucepan; cook and stir over med heat until heated through. Remove from heat and stir in 1 c. cheese and salsa. Spread over the chips. Toss the turkey/chicken in the seasoning; sprinkle meat over bean mixture. Top with remaining cheese. Sprinkle with onion and bake uncovered at 400 degrees for 20-25 min or until cheese is melted. Sprinkle with tomato and serve.

-Megan Lattin

French Oven Beef Stew

3 lbs round steak

3-5 potatoes

6 carrots

1 yellow onion, chopped

4 ribs of celery

1 TBSP sugar

1 TBSP salt

¼ tsp pepper

2 TBSP tapioca

1 can tomato soup

2 TBSP Dijon mustard

1 ¼ c. water

Cut meat, potatoes, carrots, and celery into bite-sized pieces. (I don’t care for big chunks of celery so I chop them into smaller pieces.) Add everything to a 4-5 qt crock pot and cook on high for 6-8 hrs.

Megan Lattin

Hamburger Stroganoff

1 lb ground beef

1 onion, chopped

1 can sliced mushrooms

1 can cream of mushroom soup

2 tsp garlic powder

2 TBSP Worcestershire sauce

½ c. water

1 c. sour cream

In a large skillet, cook beef and onion; drain. Add mushrooms, soup, garlic powder, Worcestershire sauce, and water. Cook for 20 min, stirring frequently. Add sour cream; salt and pepper to taste. Serve over cooked egg noodles.

-Megan Lattin

Sheperd's Pie

1 lb ground beef

1 can tomato soup

1 can French style green beans

1 can corn

3-5 potatoes (cooked and seasoned into mashed potatoes)

1 c. cheddar cheese

Brown beef; drain. Add tomato soup to meat and place in an 8x8 baking dish. Pour on green beans and corn and spread over meat until an even layer. Add a layer of mashed potatoes and spread until smooth. Sprinkle with cheese. Bake at 350 degrees for 25-30 min.

Megan Lattin

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

Fun with Squeeze Bottles

Meet my new best friends:

Have you tried these yet?? I began to search for them after seeing people make cookies like the ones you can find here and pancakes like the ones you can find here. I heard they were at Walmart, but am yet to find squeeze bottles there. Finally I broke down and just went to Michaels. The bottles were about $3 for a set of two and they are located by the candy making supplies. Best $6 I've spent in a long time.

Here were our first attempts at pancakes (good instructions for making these are here)

and here are my kid's first attempts (even though i like this smooth side better, I liked the colors on the unsmooth side shown in my pics better).

These were just our first try, so think how cool these will be once we've had some practice. And if I had a real pancake griddle (tell bry if you see him-mother's day is coming up!!)

As for the cookies, I think they came out fun. I don't think we mastered the art of the consistency, but with a little practice, I'm sure we will get it down. (Instructions for frosting the cookies here).

The first night they look shiny and runny:

This is how they look when they dry:

not perfect, but we are going to have a lot of fun trying to perfect this art;)