Saturday, December 5, 2009

The rest of the meals

Here is the second half of the meals for the month. Keep in mind that these produce lots of leftovers so you probably won't need all of them. You can always make a whole recipe and then freeze half for later! Enjoy!




Ranch marinated chicken, baked taters and green beans

4-5 boneless skinless chicken breasts

1 packet ranch mix (dry)

3 T or a glug of olive oil

3 T Worcestershire sauce

Place in a bag and marinate in fridge, turn

Roast , grill or pan fry…your choice. Serve with baked potato and green beans.

Chicken breasts

Ranch mix packets

Worcestershire sauce

Olive Oil

Red potatoes

Can of green beans

Crock pot southwestern chicken

1 small bag frozen corn
1 can black beans
2 large frozen boneless skinless chicken breasts
1 16-oz jar mild salsa
Layer in this order: corn, chicken,black beans rinsed, drained, salsa. Cook on high for 1 hr, low for 4 hrs. Shred chicken with forks.

Serve with:

shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro

diced avocado


1 can black beans

1 small bag frozen corn

1 16oz jar salsa

Tortilla chips

Shredded cheese

Sour cream


Pulled BBQ pork and coke sandwiches

1 pork roast without bone (shoulder perhaps)

2 bottles (small ones) Coca-cola (seriously)

BBQ sauce of choice

Put roast in crock pot, pour coke over it. Pour a generous amount of BBQ sauce over it. Cook all day on low. Add onions, salt, pepper or garlic if you’d like. Serve with buns and chips.

Shoulder roast of pork

Bottles of coca-cola

BBQ sauce of choice (I like cookies)



Zesty shrimp and pasta

1 pkg linguine noodles cooked

¾ cup Italian dressing

1 small red onion chopped

1 jar artichoke hearts drained and chopped

Parmesean cheese

1 1lb cooked and cleaned shrimp

2 cups fresh sliced mushrooms

Cook pasta according to pkg. In skillet combine dressing, artichokes, onion, mushrooms and shrimp. Toss until mushrooms are tender. Add to pasta. Sprinkle with parm. Cheese.

Linguine noodles

1 1lb frozen shrimp (cooked)

Italian dressing

1 sm red onion

Parmesan cheese

Jar of artichoke hearts

Pkg fresh mushrooms

Scrambled cheesy eggs, whole wheat toast, smoothies

Mix eggs and cheese in skillet, make scrambled eggs. Smoothies: vanilla or plain yogert, OJ, frozen strawberries and frozen blueberries, blend.

Vanilla yogert



WW toast


Frozen fruit

Marinated salmon, wild rice

4 small salmon filets

Marinade in bag: 1 squirt lemon juice, dill, brown sugar, soy sauce, olive oil, salt, Worcestershire sauce and pepper. Marinate all day. Grill or broil. Serve with wild rice.

Pkg frozen salmon filets

Pkg Uncle Ben’s minute wild rice

Marinade ingredients (if not in pantry)

Chicken Cheese and Spinach manicotti

1 ½ cups finely chopped and cooked chicken

Minced garlic (2 t)

1 pkg frozen spinach thawed, drained, chopped

2 C. cottage cheese

2 egg whites

10 manicotti shells cooked

Mozarella cheese

Jar of spaghetti sauce

Oven: 350, Mix chicken, garlic, spinach, cottage cheese, egg whites and ½ c. mozzarella. Spoon into manicotti. Place in 13x9 sprayed pan, cover with spag. Sauce and remaining cheese. Bake for 25 minutes.

Chicken breasts

Cottage cheese

Minced garlic


Manicotti shells

Spaghetti sauce

Baked Lemon pasta (yummy, not lowfat) From Pioneer Woman

· 1 pound Thin Spaghetti

· 4 Tablespoons Salted Butter

· 2 Tablespoons Olive Oil

· 2 cloves Garlic, Minced

· 1 whole Lemon, Juiced And Zested

· 2 cups Sour Cream

· ½ teaspoons Kosher Salt, Or More To Taste

· Plenty Of Grated Parmesan Cheese

· Flat-leaf Parsley, Chopped

Preheat oven to 375 degrees. Cook spaghetti until al dente.In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley

1 1lb thin spaghetti


Olive Oil

Minced garlic


Sour cream

Parm. Cheese


Tuna Casserole, fruit and yogert

375 for 40-45 min

1 pkg egg noodles cooked and drained

2 cans tuna drained

½ mayo (or light)

½ c. minced onion

¾ t. salt

1 c. milk

1 can cream of mushroom soup

2 c. mozzarella cheese shredded

Combine noodles, tuna, mayo, onion and salt and set aside. In sauce pan melt cheese, soup and milk until smooth. Add to noodles. Place in greased 4 qt pan. Bake.

Egg Noodles

Cream of mushroom soup

Pkg Shredded Mozzarella


Minced onion


2 cans tuna

Cream wild rice and chicken soup, crusty bread

4 boneless skinless chicken breasts cooked and cubed. 2 cans cream of celery soup. 1 box uncle Ben’s long grain rice (original) Milk.

Cook chicken, cube. Cook rice. Add chicken and rice and soup and then milk to desired consistency. Heat and eat.

Crusty bread loaf

2 cans cream of celery soup

Chicken breasts

Uncle Ben’s original wild rice


Grilled club sandwiches, veggie slices

Sliced turkey (thin) sliced Ham (thin) Bacon (cooked) Mayo, tomato, lettuce, toast and swiss cheese. Toast bread, add mayo. Layer on lettuce, tomato and meats. Melt on cheese.

Whole wheat toast


Sliced deli meat (turkey, ham)




Swiss cheese

Carrot and celery slices

Ranch for dipping

Greek Pasta Salad

1 ½ C. penne pasta cooked

½ C. cubed cooked turkey or chicken

1 can sliced black olives

¼ c. chopped green pepper

¼ c. chopped red pepper

¼ crumbled feta cheese

1/3 c. Caesar salad dressing

Crutons (if wanted)

Cook pasta. Mix other ingredients except dressing. Add together and drizzle with dressing. Chill until eating.

Penne Pasta

Can of sliced black olives

Sweet red pepper

Green pepper

Feta cheese

Caesar Salad dressing


Chicken or turkey

Pizza Margherita

Crust: 3 t. active dry yeast, 1 c. warm water (not too hot) 2T olive oil, 1 t. sugar, 3 c. bread flour. Dissolve yeast in large mixing bowl with warm water. Add oil, sugar and 1 cup flour. Beat until smooth. Add in remaining flour. Turn on to floured surface, knead until smooth and elastic. Place in cooking sprayed bowl, cover and let rise for 1 hr. Punch dough down and divide in half. Transfer to two 14 inch pizza pans greased. Let rest for 10 more mins.

Toppings: 2 cans diced tomatoes (drained) 20 fresh basil leaves, 8 cups shredded mozzarella cheese, 2 t. dried oregano, salt and pepper to taste, 2 T olive oil. Place tomatoes on pizza crust, add other toppings and drizzle with oil. Cook at 450 for 15-20 mins.

Yeast packets

Olive Oil

Lg. bag shredded mozzarella cheese

2 cans diced tomatoes

Bread flour

Fresh basil leaves


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