Menu June 11 to 15

Summer is upon us, and it is time for BBQs and relaxation. Suppermoms will be on hiatus from menu planning for the warm months. We will still be posting tips and great summer recipes, however, we are subscribing to the idea of "easy living" and cooking according to the weather report for the upcoming week over the summer months. We will begin posting menus again in September when the time to hibernate comes back around.

SO, for this week, what we have decided to do is a "Suppermoms - That was Yummy!" It is a chance to try some of the recipes we have already done. Hope you enjoy. Happy eating!

Monday ~ Mega Life Salad (sort of)

Erika's variation on the Fresh Mega Life Salad and my son's favourite, Avocado Sandwiches (optional)

The original salad has marinated tofu and steamed spinach and a bunch of sprouts that St. John's grocery stores rarely carry and when they do they are often icky so she adapted this recipe to make it simpler and it uses easier to get ingredients.  This is a main course salad so assume 4 cups of greens per adult person. Judge for yourself how much your kids will eat.

Erika included the avocado sandwich as an option for kids who turn up their nose at the salad.

Dressing:

1/4 cup water

1/4 cup cider vinegar
1/4 tsp sugar
1 tsp lemon juice
2 tsp sea salt
3/4 tsp pepper
3/4 tsp tamari
1/4 tsp mustard powder
1 clove garlic
1 cup sunflower oil

 (The original recipe calls for part flax oil, but it was also fantastic with just sunflower oil.)

Mix all the ingredients in a blender except the oil and then add oil in a thin stream until emulsified. This will make a lot of dressing which is good because you will want more and can use it for side salads or lunches.

Salad:

Toss mixed lettuce greens with salad dressing.
Thinly slice English cucumber and lay on salad
Slice the avocado in thin wedges and place on salad
Put matchstick or grated carrots on top
Add grated raw beet
Garnish with a handful (or more) of sunflower seeds.

For the Avocado sandwich:

Your kid's favourite bread - toasted or not.
Avocado mashed with mayo and spread on the bread.

Now, if you want to be sneaky you can use a food processor and put some peas or edamame or spinach into the avocado before spreading. Or, if your kid will eat other vegetables like lettuce and tomatoes you can really make this sandwich sing.

Tuesday: Lemon Pasta with Shrimp

This pasta is so quick and easy - perfect for a weeknight. I chop the shrimp up in my kid's portions so they don't notice they are eating them, but if you think you will be caught, just leave the shrimp out, or make the pasta with some cooked sliced chicken.

Ingredients:
1 package of whole grain spaghetti, cooked
1 package of cooked frozen shrimp (about a cup and a half to 2 cups)
6 tbsp olive oil
2 cups sugar snap peas, cut into bite-size pieces
2 cloves of garlic, thinly sliced
1 lemon
salt and pepper to taste
Parmesan Cheese

Prepare spaghetti as described on package. Set aside.

Thaw Shrimp and peel (if necessary), set aside.

Heat oil in a large non-stick frying pan.
Saute garlic for approximately 1 minute, add sugar snap peas and shrimp and Saute for approximately 1 more minute. Add spaghetti and toss.

Cut lemon in half and squeeze juice from both sides into pasta. toss again. Add salt and pepper to taste. Sprinkle with Parmesan cheese and serve.

Wednesday: Carrot Soup with Orange and Ginger (from all recipes.com)


1 tbsp canola oil
1 onions, coarsely chopped
6 carrots, coarsely chopped
2/3 cup orange juice, freshly squeezed (2 oranges)
2 1/2 tbsp gingerroot, coarsely grated
2 cups chicken broth
2 cups water
1/4 cup cream 15% [optional]
salt to taste
ground pepper to taste

Prepare the vegetables: chop them coarsely.

In a pot, sweat the onion in oil over medium heat for about 3-4 min. Add the carrots, orange juice, coarsely grated ginger, broth and water. Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 25 min.

Purée the soup in a blender or processor, then pour it back into the pot. Stir in the cream and just warm the soup a few minutes. Adjust the seasoning then serve.

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cream should not be added before freezing, but later when the soup is reheated.

Thursday: Maple Glazed Salmon with Green Beans and Rice

Salmon Fillets (2-4 depending on size of family)
Cooking Spray (such as Pam)
Ginger Root (1 Tbsp)
Clove of garlic, (1, minced)
100 % Pure Maple Syrup, (1/4 Cup)
President's Choice Memories of Thailand Fiery Chili Pepper Sauce, (1 Tbsp)
Rice
Frozen Green Beans, French Cut, 3 Cups
Unsalted Butter (1 Tbsp)
Slivered Almonds (1 Cup)

Prepare rice as described on package.

Spray a non-stick frying pan with cooking oil spray and heat over medium heat. Cook ginger and garlic for 3 to 5 minutes, stirring. Remove pan from heat. Stir in maple syrup and Thai sauce.

Preheat broiler. Line baking sheet with foil and spray with cooking spray. Place fillets on prepared baking sheet and divide sauce among them, brushing over top and sides. Broil salmon for 10 minutes per inch or until it flakes easily with a fork.

While salmon is in oven, steam the frozen green beans for approximately five minutes. Remove. Melt butter in a frying pan. Add almonds, and toss green beans in butter and almonds.

To serve, place rice on plate, green beans on top and then fillet on top of that with a drizzle of sauce.

Tip - for kids I flake fish, and mix it all together.

Friday: Naan Bread Pizzas

Easiest pizza crusts ever! Erika's favourite version is to toss grape tomatoes in herbes de Provence and broil until they pop, then crush with the back of a spoon for a pizza sauce. Add some caramelized onion, fresh basil, pitted kalamata olives, and goat cheese, bocconcini or feta on to store bought Naan bread. Bake it until everything is warm and melted in the oven. But that's a grown up version, for kids you need to pick what suits your child's tastes. Buy canned pizza sauce, mozzarella, and pepperoni and have a very straightforward version, or ask your kid what they want and then let them help you make the grocery list.

Some other ideas: store bought basil or sundried pesto, peppers and steak, prosciutto and camembert with Portobello mushrooms and onion. (Fry toppings up first.)

Put the oven on 450 to 475 and put the Naan bread in by itself first to crisp it up before putting the toppings on.

Menu May 27 - June 1

I am sitting at my computer listening to my kids play in the sunshine (Batman and Robin are chasing Green Goblin through my garden). The hum of lawn mowers provides a summery backdrop to the mayhem in my yard, and I have a sun-shiny, happy kids, beautiful day buzz.

This weather also puts me in the mood for fresh, healthy food. I hope you enjoy the menu this week - and don't forget to comprimise where necessary to make this menu friendly for your family. We must not forget the purpose of this blog - making life easier for us super-people.

Monday: Chicken and Asparagus Crepes (from foodnetwork.com)

• 3 tablespoons unsalted butter, plus more for the dish
• 2 1/2 cups shredded rotisserie chicken
• 1 1/2 cups ricotta cheese
• 3/4 cup grated parmesan cheese, plus more for serving
• 1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
• Kosher salt and freshly ground pepper
• 8 store-bought crepes (about 9 inches each)
• 1 shallot, sliced
• 1/2 pound asparagus, trimmed and cut into pieces
• 3/4 cup low-sodium chicken broth
• 1 teaspoon finely grated lemon zest

Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.

Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.

Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

Tuesday: Broiled Salmon with a Creamy Dill Sause, served with Rice and Steamed Veggies
(from Janet and Greta Podleski, The Looneyspoons Collection)

Rice
6 boneless skinless salmon fillets (about 6oz each)
1/3 cup light sour cream
2 tbsp pure maple syrup
1 tbsp Dijon mustard
1 tbsp freshly squeezed lemon juice
1 tbsp fresh dill
1 tsp grated lemon zest
1/4 tsp each salt and fresh ground pepper
Vegtables (broccoil, carrott, sugar snap peas)

Prepare rice according to directions.

Chop vegtables and place steamer. Boil water and steam vegtablles. When cooked, sprinkle with salt and pepper and a dash of lemon juice.

Preheat broiler. Sprinkle salmon lightly on both sides with salt and pepper.

Place salmon on a baking sheet that has been sprayed with cooking spray (such as Pam). Broil 4 to 6 inches from heat source for about 4 minutes per side, or until fish flakes easily but is still just slightly pink in the centrer.

While fish is cooking, prepare the sauce. In a small bowl, whick together sour cream, maple syrup, mustard, lemon juice, dill, lemon zest, salt and pepper.

Remove salmon from oven, drizzle with sauce. Serve immediatly.

Wednesday: Butternut Squash Soup with Pears and Ginger
2 tsp olive oil or butter
1 cup chopped onion
1 tsp minced garlic
1 tbsp grated ginger
1 tsp curry powder
1/2 tsp ground cumin
4 cups reduced-sodium chicken broth
3 cups peeled, cubed butternut squash
2 cups peeled, chooped pears
1 cup peeled chopped carrots
1/2 tsp salt
1/4 tsp ground fresh pepper
3/4 cup light sour cream

Heat olive oil in large pot over medium heat. Add onions and garlic. Cook and stir until onions begin to soften, about 3 minutes. Add ginger, curry powder and ground cumin. Mix well and cook for 30 more seconds.

Add broth, squash, pears, carrots, salt and pepper. Bring mixture to a boil. Reduce heat to low and simmer, covered, for 12 to 15 minutes, or until squash and carrots are tender. Stir occasionally.

Working in batches, carefully transfer soup to a blender and puree until smooth. Soup will be very thick. Return soup to pot and stir in sour cream. Serve hot.

Thursday: Veggie Enchilada

Black Beans (1 Can, rinsed)
Salsa (1 bottle)
Frozen Corn (1/2 cup)
Avocado (2, chopped)
Flour Tortillas
Cheddar Cheese (1 Cup or to taste)
Sour Cream

Preheat over to 350 degrees.

Combine black beans and salsa. Add frozen corn. Add chopped avocado. Wrap mixture in tortillas and place side by side in a baking dish. Spread grated cheese over top.

Bake for 20-30 minutes.

Serve with sour cream and additional salsa (if you have it.)

Friday: Spelt Pancakes with Sausage and Fruit Salad

Breakfast Sausage
Fruit Salad
Maple Syrup

Whole Spelt Flour (2 Cups) *you can get this in the health food section of your store, or at Bulk Barn.
Sugar (2 Tbsp)
Baking Powder (1 Tbsp)
Salt (3/4 Tsp)
Milk (1 3/4 Cups)
Unsalted Butter, melted (2 Tbsp)
Vanilla (2 Tsp)

Fry Sausage until cooked though. Set aside.

Melt Butter. Put all pancake ingredients in your blender and blitz. Heat non-stick frying pan or griddle, brush lightly with oil and ladle pancakes onto hot surface. When bubbles appear, flip. Serve with maple syrup, sausage and fruit salad.


(from Janet and Greta Podleski, The Looneyspoons Collection)

Menu May 14 to 18

Happy Mother's Day! Hope all you Mom's get spoiled rotten out there. Perhaps someone is planning to cook for you on Sunday (fingers crossed!)

Hope you all enjoyed the veggie week Erika planned for us. It is great to get more veggies into our diets whenever we can and I love to learn to recipes to help do this. All that being said - meat is back this week. I have planned a night or two without meat I have to admit, but as per normal with my menus, meat plays a starring role most nights. I know in my heart of hearts I can never be a vegetarian. I love meat. Nothing better than a roast on a Sunday, a steak on the barbecue or the best burger in the world. Of course, we need to limit, so I do and enjoy a veggie meal done right (like they were last week.) But meat can never be gone forever for me. I am a neanderthal at heart.

Spring is here and I have tried to lighten up the menu this week as the sun shines longer and the warmth begins. Hope you enjoy.

Monday: Honey Mustard Chicken with Butter Bean, Tomato and Onion Salad
For the chicken:
8 chicken thighs
4 tbsp wholegrain mustard
4 tbsp clear honey
salt and ground black pepper

Preheat the oven to 375 degrees. Put the chicken in a single layer in a roasting pan.


Mix together the mustard and the honey, season with salt and ground black pepper to taste and brush the mixture all over the chicken thighs.

Cook for 25-30 minutes, brushing the chicken with the pan juices occasionally, until cooked through. (To check the chicken is cooked through, skewer it with a sharp knife; the juices should run clear.)

For the salad:
2 14oz cans lima beans, rinsed and drained
4 Plum tomatoes, roughly chopped
1 red onion, finely sliced
3 tbsp herb-infused olive oil
salt and ground black pepper

Mix together the beans, tomatoes and onion in a large bowl. Season with salt and pepper and stir in the oil.

Cover the bowl with cling film and chill for 20 minutes before serving.
* From Best Ever Three and Four Ingredient Cookbook by Jenny White and Joanna Farrow

Tuesday: Angel Hair Pasta with Roasted Bell Peppers and Basil Pesto
I like to serve this pasta with pan-fried scallops, however, if you are not into scallops, it is just as good without.

2 large red bell peppers
1 large yellow bell pepper
1 large orange bell pepper
1 1/2 cups packed fresh basil leaves
2 tbsp olive oil
2 tsp minced garlic
1/2 tsp salt
8 oz uncooked angel hair pasta (capelli d'angelo)
1/4 cup freshly grated parmesan cheese
Fresh ground black pepper

Preheat broiler. Halve red, yellow and orange peppers. Remove stems and seeds. Place peppers cut-side down on non-slick baking sheet. Broil until blistered and charred. Transfer to large bowl, cover with plastic wrap and let stand for 15 minutes. Peel off skins. Set 1 red pepper half aside. Cut remaining peppers into thin strips.

In food processor, puree reserved red pepper half, basil, olive oil, garlic and salt until smooth.

Meanwhile cook pasta according to package directions until tender but firm. Drain and return to pot. Add pepper strips and basil puree. Toss to combine. Serve sprinkled with parmesan cheese and freshly ground black pepper.
*From The Looneyspoons Collection by Janet and Greta Podleski


Wednesday: Grilled Chicken with Rice and Savory Summer Vegetables
4 boneless skinless chicken breast
1/4 cup sundried tomato and oregano dressing (divided)
1 zucchini cut into chunks
1 red pepper cut into chunks
1 cup chopped asparagus
1/2 red onion cut into chunks
Rice

Prepare rice according to package.

Preheat barbecue to medium-high heat. Brush the chicken with 2 tbsp of the dressing. Let stand 10 minutes.

Toss vegetables with remaining 2 tbsp of dressing. Place in grill basket (if you do not have a grill basket, you can get a disposable aluminum tray and poke holes in the bottom.)

Grill chicken until cooked through and vegetables are crisp tender, about 20 minutes.
*From What's Cooking Magazine

Thursday:Avocado Soup with Crusty Bread
Crusty Bread, sliced
2 large ripe avocados
1 1/4 cups sour cream
4 cups chicken stock
small bunch fresh cilantro (coriander)
1 lime
ground black pepper

Cut the avocados in half, remove the peel and lift out the stones. Chop the flesh coarsely and place in a food processor with 4 tbsp sour cream. Process until smooth.

Heat the chicken stock in a pan. When it is hot, but still below simmering point, stir in the rest of the sour cream.

Gradually stir the avocado mixture into the hot stock. Heat but do not let the mixture reach boiling point.

Cut lime in half. Squeeze generous amount into soup. Chop the cilantro. Ladle the soup into bowls and sprinkle each portion with chopped cilantro and black pepper. Serve immediately with bread.
* From Best Ever Three and Four Ingredient Cookbook by Jenny White and Joanna Farrow


Friday: Chicken-Cheddar BBQ Burgers with Spicy Coleslaw and Fries
1 cup mayonnaise
1 tbsp hot sauce (like Tabasco)
Juice of 1 lime
1/2 cup parsley leaves, chopped
1/4 cup cilantro leaves, chopped
Salt and fresh ground pepper
1/2 small red cabbage, halved, cored, then thinly sliced
1 red pepper, cored, seeded and thinly sliced
6 green onions, thinly sliced
2 lbs ground chicken
1/2 cup BBQ sauce
1/3 lb sharp cheddar cut into four inch dice
Extra Virgin Olive Oil
4 Hamburger rolls
Frozen fries

Prepare frozen fries as described on package.

For the spicy coleslaw:
In a bowl combine the mayo, hot sauce, lime juice, parsley, cilantro, salt and pepper. Add the sliced cabbage red bell peppers and half the green onions, stir to coat and reserve the slaw for topping the burgers.

In a mixing bowl, combine the ground chicken, bbq sauce, cheddar dice, reserved green onion, salt and pepper. Mix thoroughly. Score the meat with your hand to mark fur equal portions. Form each portion into a 1 inch thick patty. Preheat non-stick skillet over medium heat. Drizzle olive oil over the patties and place them in skillet. Cook 5 to 6 minutes per side until patties are firm to the touch and cooked through.

While the burgers are cooking, toast the buns. Transfer the burgers to the bottoms of the buns, pile some coleslaw on top and the replace top of bun. Serve with fries.
* From 365: No Repeats by Rachel Ray

Menu April 30 to May 4

Sara here~ This week I have mixed up some new recipes with some favorites from weeks gone by. Remember to stick your pork in the marinade Monday night for a quick, yummy meal on Tuesday. I have also included a barbecue burger recipe on Friday because even if it snows here in Newfoundland, we can dream of summer with the smell of the grill. Happy eating!


Monday: Scramblewiches with Fruit Salad

Your favorite fruit for salad (get the kids to help you chop it up)

1 baguette (day-old is fine)
2 tbsp unsalted butter
1/2 lb deli-sliced ham
8 large eggs
A splash of milk
1 tsp hot sauce
Salt and freshly ground black pepper
6 slices of provolone cheese, or 8 slices of cheddar
Chopped fresh chives (optional)

Preheat the oven to 200 degrees.

Crisp the bread in the low oven, split it lengthwise, and hallow it out. Cut each bread in half again, across, making 4 boats. Switch the broiler on.

Heat a large nonstick skillet over medium heat. Add the butter and melt it. When the bubbles stop, add the ham and cook, separating the pieces, for 3 minutes, or until brown at the edges. In a bowl, beat the eggs with the milk, hot sauce, salt, and pepper. Add to the meat and scramble, keeping the eggs a little soft. They will continue to cook in the oven.

Divide the eggs among the bread and cover with the cheese. Melt the cheese under the broiler. Take it out as soon as the cheese softens and melts. Do not brown or allow the cheese to bubble. Garnish with chives and serve with fruit salad.
*From Rachel Ray 365: No Repeats



Tuesday: Marinated Pork Tenderloin with Mash Sweet Potato (from key ingredients.com)

For pork:
¼ cup soy sauce
2 Tablespoons honey
1 Tablespoon brown sugar
½ teaspoon cinnamon
2 cloves crushed garlic
2 Tablespoons red wine (I used Merlot)
1 teaspoon ginger
2 scallions, chopped thin
2-1lb pork tenderloins

Mix the first 8 ingredients together in a bowl. Pour over tenderloins in a Ziploc bag. Marinate 6-24 hours, I chose 24.

Place pork tenderloins in baking dish, pour marinade over them. Bake at 350 for about 45 minutes uncovered. Until internal temp registers 145. Serve with marinade to dip.

Mashed Sweet Potato:
4 large sweet potatoes, peeled and cubed
1 cup non-fat sour cream
2 Tbsp. butter
¼ tsp. kosher salt or Maldon sea salt
¼ tsp. cinnamon
2 Tbsp. brown sugar
4 Tbsp. finely-chopped walnuts

Place sweet potatoes in a large pot and cover with water. Bring to a boil, reduce heat to medium and cook 10-15 minutes or until tender when pierced with a fork. Drain and place potatoes in a large mixing bowl. Mash with sour cream, butter, salt and cinnamon. Transfer to a serving dish. top with Brown sugar and walnuts.


Wednesday:: Mr. Bowjangles

1/4 cup reduced-sodium soy sauce
2 tbsp each liquid honey and fresh lime juice
1 tbsp each olive oil, Dijon mustard and balsamic vinegar
1 tsp minced garlic
4 boneless, skinless chicken breasts, cut into cubes
1/2 cup sun dried tomatoes (not oil-packed)
8 oz uncooked whole-grain bow-tie pasta
3 cups broccoli florets
1/2 cup chopped green onions

In a small bowl, whisk together soy sauce, honey, lime juice, olive oil, mustard, vinegar and garlic. Pour marinade over chicken cubes in a shallow, glass baking dish. Stir until all chicken pieces are coated with marinade. Cover and refrigerate for 30 minutes.

Pour one cup of boiling water over sun-dried tomatoes and let soak for 15 minutes. Drain tomatoes and chop. Set aside.

Prepare pasta according to package directions. Add broccoli florets to pasta cooking water for last three minutes. Drain pasta and broccoli and return to pot. Keep warm.

Transfer chicken and marinade to a large, nonstick skillet. Cook and stir over medium-high heat until chicken is cooked through, about 6-7 minutes. Add pasta, broccoli, sun-dried tomatoes and green onions. Mix well. Serve immediately.
* From The Looneyspoons Collection by Janet and Greta Podleski


Thursday: Asian Chicken Stir-fry

2 tbs shredded coconut

1/2 cup cashews (peanuts will work too)

1 onion cut in chunks

4 cloves garlic finely chopped

2 tsps chopped red chili (optional if you think your kids won't like it, but overall this is a sweet dish)

350 g chicken thighs, chopped (boneless / skinless)

1/2 red pepper chopped

1/2 green pepper chopped

2 tblsp oyster sauce

1 tsp sugar

2 cups fresh pineapple chopped

2 green onions chopped.

1 cup Basmati or other rice

Preheat the oven to 300F and toast the coconut on an oven tray for 10 min til golden.

Remove coconut from tray immediately to prevent burning. Increase heat to 350 and roast cashews for 15 min - remove from tray and set aside to cool.

Heat oil in deep frying pan or wok. add onion, garlic, chili and stir fry for 2 min on medium heat. Remove from pan. Add chicken and red and green pepper in two batches stir fry until chicken is light brown. Return onion mixture to wok. add oyster sauce, fish sauce, sugar, and pineapple toss for 2 min. Toss cashews through. arrange on a platter and garnish with coconut and green onion. Serve with rice.

Friday: Stuffed Fiesta Burgers with Fries

1 lb. lean ground beef
1 pkg. (37g) taco seasoning mix
1/4 cup herb and garlic spreadable cream cheese
1/3 cup tex mex cheese shreds
4 hamburger buns split and lightly toasted
1/2 cup of salsa
8 slices avocado
1 package of fries or sweet potato fries

Prepare fries according to package.

Preheat grill to medium heat. Mix meat and seasoning mix. Shape into 8 thin patties. Mix cream cheese and shredded cheese. Spoon about 2 tbsp onto center of each of 4 patties; top with second patty. Pinch edges of patties to seal.

Grill patties 7 to 9 minutes on each side or until cooked through.

Cover bottom half of bun with patty. Top with salsa and avocado and top half of bun. Serve with fries.

Menu for April 23 to April 27

Among all the other things I am trying to balance these days as a working mother, I am trying to make sure my meals are family–friendly as well as healthy and Weight Watchers-friendly. The easiest way to do this for me is to make them flexible and to add more vegetables, which is good for everyone. Mix and match meals are particular good for this, for example make-your-own pizzas, tacos and burgers. So this week’s menu will reflect my balancing act and may require you to customize your shopping list for your own kid’s tastes.

Monday: I like Monday to start out light, because I usually indulge a little on the weekend and try to get things back on track on Mondays. So today’s menu is a Panzanella or Bread Salad. For Weight Watchers you can use less bread. If you want some protein you could add chick peas, tuna, feta or parmesan cheese.

Tuesday: Chicken Stir Fry Wraps You may recognize this recipe from the facebook page, I posted it during the Easter week. This one is flexible too, reduce the heat, serve in a flour tortilla or over rice. There are lots of ways to make this one family-friendly.

Wednesday: Loony Spoons Veggie Chili
I love chili because it is versatile, healthy, and hearty with meat or without. You can almost add anything to chili which means you can pick and choose ingredients based on your families tastes and you can also add spice and heat in the form of hot sauces, peppers, and chilies after cooking it; so that means everyone can decide how hot they want their individual bowl. I like to top mine with a dollop of Greek Style yogurt, but you can top with chopped avocado, fresh cilantro, shredded cheese... you decide (and add it to your shopping list!)

Thursday: As usual, I include a pizza recipe in my weekly menu. If you experiment with the toppings pizza is never the same meal twice, so it isn't really something that I mind having weekly. You can use the Jamie Oliver dough I always use or ready made Naan Bread or frozen pizza dough options. This week I am going to top mine with bocconcini, tomato and basil. I might also add some prusciutto and olives. For my kid's version I will use regular old mozza, pizza sauce, and pepperoni. I will give him a piece of ours too, because you never know when he might be curious enough to give it a try! I always through a handful of mixed greens on my plates with the pizza and drizzle with olive oil and balsamic glaze or vinegar or lemon juice. I also use olive oil and balsamic glaze on this version of my pizza instead of a sauce. You can use my pizza ideas or make up your own, be sure to add your choices to your shopping list. Another pizza tip: The Olivieri brand Olive oil and garlic pesto is a great basic pizza sauce for all kinds of toppings. I often use it with roast vegetables.

Friday: Burgers 2 ways. Portobello Mushroom Burgers with Spicy Avocado
For me Fridays mean fun food, whether it is nachos, pizza, or burgers; it is a night to let go a little. This week I want to try a veggie burger. I have used meaty portobello mushrooms as a burger substitute before and liked them and I love avocado so I am excited about this recipe. While my kid likes avocado and burgers, I am pretty sure he won’t eat a mushroom burger, but that doesn’t mean I won’t try. I am going to offer him one of ours and make him a ‘normal’ burger too. You can choose to buy frozen ready made burgers or you can make your own with your preferred ground meat, just be sure to adjust the shopping list accordingly. Also make sure you have whatever toppings and condiments you like. I think I will get bacon for mine. A piece of bacon is less calories than a whole meat patty and bacon and avocado are a match made in the same food heaven as peanut butter and chocolate.
- Posted using BlogPress from my iPad

April 2nd to 6th Menu

This week/s menu includes a way to use the homemade frozen pizza dough from previous week’s recipes even if you are sick of pizza. If you don’t have any you can make a new batch this weekend, find the recipe here.  A lot of these recipes are new or new variations for me. I chose them for their ease and because they looked yummy and potentially kid friendly.  You can make the won tons for the won ton soup on the weekend and freeze them for use later in the week if you like.

Monday
I have often used sausages for a quickie and pre-seasoned ground meat alternative. Sometimes I slice and fry up for use as a meat ball alternative for pasta, or sometimes I squeeze the sausage meat out and use as a ground beef substitute for a meat sauce. So this appealed to me as another way to use sausage meat to make supper-making faster!
Italian Sausage Burgers with Shoestring Zucchini fries


Tuesday
Stromboli – Like a sliced Calzone! When you see the picture of this one you will see why I chose it. It offers lots of potential for customizing to your families tastes.


Wednesday
Ratatouille - for grown-ups and make into a Panini with melted cheese for kids. This is a favourite of mine for health, versatility, and it is Weight Watchers friendly. This is not an authentic Ratatouille, but a quickie version. I suggest you plan to watch Ratatouille the film before or after having this meal and make it a whole theme night. If your kids reject the veggies outright, put them in a wrap or Panini bread with some melted mozzarella cheese. I like a little goat cheese with mine.

Thursday
Stir-fried turkey in lettuce wraps. This is a great way to reduce your carbs and maybe convince your kids to eat green stuff!


Friday
Won ton soup and Edamame. My 3 year old loves Edamame. It is so easy to cook in a pot or in the microwave that it is a go too healthy snack. part of the fun for him is that it is finger food and you can pop the peas out of the pod. A hot tip: When I make the won ton filling for these I fry it up in a frying pan to precook it, that way I know it is safe and cooked through when I heat up in the stock.
Won Ton Filling
Won Ton Soup
How to make a Won Ton




- Posted using BlogPress from my iPad

Menu for March 19 to 23

NOTE: Here is the menu - I will do the grocery list up as soon as I can and try to post tonight so you will have it for the morning. At least this way you can decide if you want to cook along with us this week or start making your own list and not have to wait on busy old me! :) ~ Erika

I love being adventurous about food. I think cooking a variety of foods can be a doorway to learn about cultures, chemistry, pleasure, animals, plants, math, and so many other things. So I really hope to inspire my kid to diversify his palate as he gets older. That being said, trying to do something new every night can be, well, exhausting. So this week's menu is going to include a repeat recipe from a previous week and one of my staple recipes. I also encourage you to substitute recipes from the week's menu with your own family go to recipes. Just remember to edit the grocery list accordingly. 

I received a copy of the Looneyspoons cookbook for my birthday recently, so I am going to include a recipe from that as well. If you are interested, this is a pretty good cookbook for people concerned about health and their waistline. You may have seen their show; the two sisters make healthy versions of recipes and have a smack down with the original version to see if they can win over the taste buds of the judges. It is fun to watch and the cookbook has the same punny sense of humour. It is also full of health tips about food so it is an interesting book beyond the recipes. 

The staple recipe I referred to above is my Caesar Salad recipe. I got this from a dear friend who I have long since lost contact with, but every time I make this recipe I think of her. Yet another wonderful thing about cooking; the memories special meals and recipes can create. 

Monday

Caesar Salad by itself or with your choice of chicken or shrimp

The original recipe includes a raw egg yolk and I have made it using that many times, but with a small child in the house we stopped doing that, it still tastes fantastic. There is a way to sort of par boil your egg to make it safe to use called 'coddling' .  Try the 'adult' version for a dinner party.

Ingredients

1/2 tsp salt

1 tsp pepper

1-3 garlic cloves minced or pressed (3 is A LOT of garlic I usually use 1)

1 tsp anchovy paste (deli section in grocery store)

1tbsp dijon mustard

1tbsp lemon juice (1/2 lemon)

1 tsp worcestershire sauce

1tsp red wine vinegar

1/3 cup olive oil plus 1 tbsp

1/3 cup parmesan cheese shredded or use a vegetable peeler to make big ribbons

Romaine lettuce washed and torn into large bite size pieces.

Rotisserie Chicken cut into pieces or Shrimp (cooked or cook yourself)

1 Loaf crusty bread

To make croutons: Chop  bread in to crouton size hunks, toss in 1 tbsp of olive oil and place on a baking tray at 350 for 15 min or until golden and crunchy.

For salad:

Mix all the dressing ingredients with a whisk or a fork.

Toss 1/2 dressing with romaine. See if it's enough before you add the rest. I find this amount of dressing can really do two full salads.

Add the chicken or shrimp (if using) and top with parmesan

Tuesday

Breakfast for Dinner and fruit salad

I recently read that if your preschoolers aren’t eating vegetables, not to worry too much as long as they are eating fruit because many of the same nutrients can be found in fruit, so if your kids need a break from the green stuff, try a nice fruit salad with this supper.

Ingredients:

Eggs any way you like them!

Bacon, ham or sausage

fruit salad (store bought or make your own)

toast

Wednesday

Spinach Feta Quiche

Here's the Link to the Recipe ... ignore all the stuff about making pastry and use frozen pie crusts. Also - make double! This is a recipe for just 2 people and if you have a bigger family you will want more and if you don't, this is delicious enough to have extra for seconds or lunches... Also don't be afraid to add stuff. I use olives.

Thursday

Pad Thai

Because it is one of my husband’s favs and I am trying to do less meat when I can. This was on a previous week's menu plan as well. If you didn't like it, maybe this is one to swap, if you did, then maybe try incorporating some ideas like the ones I posted about here and have your child help out! Here's the link to the recipe.

Friday

Nachos

Who doesn't love nachos for a Friday night! This is from my new cookbook and will be the first time I have tried it too. Macho Nachos From Looneyspoons

Menu for March 5th - 9th

I like to try to eat more vegetables than meat a la Michael Pollan's instructions in his great book: In Defence of Food.  I don't always succeed. This week I included one all veg recipe and the pizza is up to you. You can also switch the taco recipe for a black bean enchilada (recipe from a previous week) to make it vegetarian.  Hopefully these recipes will have something that will appeal to everyone.

Monday:

Fettuccine with Walnuts, Zucchini Ribbons, and Parmesan.

In this recipe I find the zucchini ribbons make the zucchini more palatable for kids and the Vegetable Resistors. This is a recipe that serves SIX so if you think that is way too much, cut down on the ingredients as required.

2 1/2 pounds small zucchini

1 teaspoon fleur de sel or coarse kosher salt

2 garlic cloves, pressed

2 anchovy fillets, minced (about 1 tablespoon) (optional but don't be afraid to try)

1/2 teaspoon (scant) dried crushed red pepper

1 pound fettuccine

1/3 cup extra-virgin olive oil plus additional for serving

3/4 cup walnuts, toasted, coarsely chopped

1 cup freshly grated Parmesan cheese, divided

1/2 cup (packed) thinly sliced fresh basil

1/4 cup (packed) chopped fresh mint

Place 1 zucchini on work surface. Using vegetable peeler and firmly holding zucchini by stem end, shave zucchini lengthwise into long ribbons. Discard scraps. Repeat with remaining zucchini. Place ribbons (about 10 cups total) in large colander set over large bowl; sprinkle with 1 teaspoon fleur de sel. Let stand 30 minutes. Rinse zucchini under cold running water; drain well. Spread on 2 large kitchen towels; roll up in towels to absorb excess water. Set aside.

Meanwhile toast the walnuts:  There are two ways to toast walnuts, they both work very well and they both require that one pays attention – walnuts go from being toasted to being burnt fast!

In the Oven

Preheat oven to 375°F. Lay walnuts on a baking sheet (you can line it with foil or parchment paper for easy clean-up). Roast walnuts until they start to brown and smell toasted, 5 to 10 minutes.

On the Stove

Heat a large frying pan over medium high heat. Add walnuts to the hot, dry pan and cook, watching constantly and stirring frequently, until walnuts starts to brown and they smell toasted, about 5 minutes.

Combine garlic, anchovy fillets, and crushed red pepper in very large serving bowl. Using pestle or wooden spoon, crush mixture until paste forms.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with garlic mixture. Add 1/3 cup oil and 1/4 cup reserved cooking liquid; toss. Add zucchini, walnuts, 1/2 cup cheese, basil, and mint; toss. Season with salt and pepper, adding more pasta cooking liquid if mixture is dry. Drizzle with additional oil. Serve with remaining cheese.

* Recipes modified from epicurious.com and http://localfoods.about.com/od/preparationtips/qt/How-To-Toast-Walnuts.htm

Tuesday

 Asian Chicken Salad with Roasted Peanuts

This is a Busy Mom quickie. I have a couple of recipes like this that I use. Buy a Rotisserie Chicken on the way home from work and dress it up like this:

3/4 cup bottled Asian-style dressing (your choice!)

1/4 cup chopped fresh cilantro

2 tablespoons chopped fresh ginger

1 6-ounce package baby spinach leaves

2 cups mixed sliced red, yellow and green bell peppers

1 2- to 2 1/2-pound rotisserie chicken, meat torn into bite-size pieces (about 4 cups)

1/2 cup honey-roasted peanuts

1 mango, peeled, pitted, sliced (frozen, bottled, or canned mango will do fine here too)

Mix dressing, cilantro, and ginger in small bowl. Toss spinach, peppers, chicken, and nuts in large bowl with enough dressing mixture to coat. Season to taste with salt and pepper. Divide salad among 4 plates. Top with mango and serve.

If Asian isn't your thing you could sub romaine lettuce and caesar dressing and add fresh parmesan and homemade croutons for a quickie Chicken Caesar Salad.

Wednesday

Tacos

This is something I throw together when it is the end of the week and my fridge and cupboards are starting to be a little bare. Left over peppers, left over lettuce, left over onion, and leftover tomatoes... this is a good way to use up the vegetables in your fridge from your other recipes.

The amounts below are merely suggestions; it really depends on what is left in your fridge, how big your family is and everyone's tolerance for spice so adjust as you go.

Here’s the gist of it:

Ingredients:

½ pound Ground beef

½  onion chopped

½ green pepper

½ red pepper

1 tsp garlic powder

1tbsp cumin

1tbsp chili powder

Lettuce shredded or chopped

Tomatoes, chopped

Avocado

Grated cheese

Flour tortillas

Salsa

Greek yogurt or sour cream

Fry lean ground beef in a pan with chopped onion and peppers. Add garlic powder, cumin, chili powder to taste (start with a teaspoon at a time and work your way up). I also throw in a little salsa once the meat is browned.

Meanwhile chop lettuce, tomatoes, avocados and anything else you like. Grate your favourite cheese, I like cheddar or mozza.

Put out all the toppings and meat on the centre of the table in bowls or on a cutting board and let everyone dig in and build their own using soft fajitas or hard taco shells if you prefer.

Serve with salsa and sour cream or my favourite: Greek Style yogurt.

I sometimes serve Tortilla Chips with this and you could put all the toppings on a bed of lettuce if you wanted make a taco salad version.

Thursday

Naan Bread Pizzas

Easiest pizza crusts ever! I keep these frozen in my fridge all the time. This is another 'wing it' recipe. My favourite version is to toss grape tomatoes in herbes de Provence and broil until they pop. I crush with the back of a spoon for a pizza sauce, add some caramelized onion, fresh basil, pitted kalamata olives, and goat cheese, bocconcini or feta on to my store bought Naan bread. Then I bake it until everything is warm and melted in the oven. But that's a grown up version, for kids you need to pick what suits your child's tastes. Buy canned pizza sauce, mozzarella, and pepperoni and have a very straightforward version, or ask your kid what they want and then let them help you make the grocery list. Lots of things I have read say involving kids in the grocery shopping and cooking processes helps them be interested in trying new things.

Some other ideas: store bought basil or sundried pesto, peppers and steak, prosciutto and camembert with Portobello mushrooms and onion. (Fry toppings up first.)

I usually put the oven on 450 to 475 and put the Naan bread in by itself first to crisp it up before putting the toppings on.

Friday

Roast Chicken and vegetables

Modified from the Roast Chicken with Herb Butter recipe By Mark Bittman From the How to Cook Everything® app

Ingredients:

8 tablespoons butter

2 tablespoons chopped fresh dill, tarragon, parsley, thyme, or basil leaves or try a mixture

Salt and freshly ground black pepper

1 whole chicken, 3 to 4 pounds, trimmed of excess fat

½ cup dry white wine or water, plus more if needed

1 clove garlic, lightly smashed (optional)

Chopped fresh parsley or other herb leaves for garnish

For Veg:

•  New ruby potatoes

•  Carrots (preferably the smaller ones with the green tops)

Steps:

Heat the oven to 450°F. Use a fork or mini food processor to combine half the butter with the herb(s) and some salt and pepper. With your fingers, loosen the skin of the chicken wherever you can without tearing it and spread some of this mixture between skin and meat. Put a little in the chicken cavity and spread the remainder on top of the breast. Sprinkle the outside of the bird with salt and pepper.

Peel carrots and trim ends. Peel carrots to the point that they are a mostly uniform length and width so they will cook evenly and at the same speed. You may want to cut them to achieve this, but the whole carrots look pretty. :)

You can also cut the potatoes in half if you like them a little crispy.

Toss carrots and potatoes in a tablespoon of olive oil. Place on roasting pan. Half way through cooking the chicken put the vegetables in the oven alongside the chicken - about 30 minutes. Salt and pepper to taste.

Put the remaining butter in a cast‐iron skillet or roasting pan and put the pan in the oven. When the butter has melted and its foam subsided, add the wine and the garlic if you're using it. Put the chicken, breast side down, on a rack in the pan and return to the oven. Roast for 20 minutes, spoon some of the butter mixture over it, then turn the bird breast side up. (If, at any point, the pan juices are beginning to stick to the pan, add a little more liquid.) Baste again, then again after 10 minutes; at this point the breast should be beginning to brown (if it hasn't, roast for a few more minutes). Turn the heat down to 325°F, baste again, and roast until an instant‐read thermometer inserted into the thickest part of the thigh reads at least 155–165°F. Total roasting time will be under 1 hour.

Before removing the chicken from the pan, tip the pan to let the juices from the bird's cavity flow into the pan (if they are red, cook for another 5 minutes). Transfer the bird to a platter and let it rest for about 5 minutes before carving. Garnish with minced herbs and serve with the pan juices.

·         Sometimes I find this recipe takes longer than the cooking time stated, so check the chicken carefully before serving. You may need to leave it in 10 minutes longer.

Menu Febuary 26 to March 2

Monday: Shortcut Thai Chicken with Rice (from Chatelaine Magazine)

Prepare rice as described on package.

Ingredients:
6 Boneless, Skinless Chicken Breasts or 12 Boneless, Skinless Chicken Thighs
Vegetable Oil
400ml can Coconut milk, not light
1/4 cup of peanut butter, preferably chunky
2 tbsp hot chili-garlic sauce
1/2 tsp salt
4 green onions
Chopped coriander (optional)

Trim any fat from chicken. Lightly coat a large, non-stick frying pan with oil and set over medium-high heat. When hot, add half the chicken. Cook until golden-tinged, 2 to 3 minutes per side. Remove each piece as it is done to a large plate. Repeat with remaining chicken.

While chicken is cooking, in a medium-size bowl, which coconut milk with peanut butter, chili-garlic sauce and salt until evenly mixed. Return all of chicken to pan, then pour coconut mixture overtop. Bring to a boil stirring often. Cover and reduce heat to medium-low. Simmer, stirring sauce and turning chicken occasionally, until chicken feels springy when pressed, about 10 to 15 minutes.

Meanwhile, thinly slice onions diagonally. When chicken is done, sprinkle with onions, then coriander. Serve over rice. Leftovers will keep up to 2 days.

Tuesday: Lemon Pasta with Shrimp

Ingredients:
1 package of whole grain spaghetti, cooked
1 package of cooked frozen shrimp (about a cup and a half to 2 cups)
6 tbsp olive oil
2 cups sugar snap peas, cut into bite-size pieces
2 cloves of garlic, thinly sliced
1 lemon
salt and pepper to taste
Parmesan Cheese

Prepare spaghetti as described on package. Set aside.

Thaw Shrimp and peel (if necessary), set aside.

Heat oil in a large non-stick frying pan.
Saute garlic for approximately 1 minute, add sugar snap peas and shrimp and Saute for approximately 1 more minute. Add spaghetti and toss.

Cut lemon in half and squeeze juice from both sides into pasta. toss again. Add salt and pepper to taste. Sprinkle with Parmesan cheese and serve.


Wednesday: Marinated Pork Tenderloin with Mash Sweet Potato (from key ingredients.com)

For pork:
¼ cup soy sauce
2 Tablespoons honey
1 Tablespoon brown sugar
½ teaspoon cinnamon
2 cloves crushed garlic
2 Tablespoons red wine (I used Merlot)
1 teaspoon ginger
2 scallions, chopped thin
2-1lb pork tenderloins
Mix the first 8 ingredients together in a bowl. Pour over tenderloins in a Ziploc bag. Marinate 6-24 hours, I chose 24.

Place pork tenderloins in baking dish, pour marinade over them. Bake at 350 for about 45 minutes uncovered. Until internal temp registers 145.
Can double marinade. Serve with marinade to dip.

Mashed Sweet Potato:
4 large sweet potatoes, peeled and cubed
1 cup non-fat sour cream
2 Tbsp. butter
¼ tsp. kosher salt or Maldon sea salt
¼ tsp. cinnamon
2 Tbsp. brown sugar
4 Tbsp. finely-chopped walnuts

Place sweet potatoes in a large pot and cover with water. Bring to a boil, reduce heat to medium and cook 10-15 minutes or until tender when pierced with a fork. Drain and place potatoes in a large mixing bowl. Mash with sour cream, butter, salt and cinnamon. Transfer to a serving dish. top with Brown sugar and walnuts.

Thursday: Carrot Soup with Orange and Ginger (from all recipes.com)

1 tbsp canola oil
1 onions, coarsely chopped
6 carrots, coarsely chopped
2/3 cup orange juice, freshly squeezed (2 oranges)
2 1/2 tbsp gingerroot, coarsely grated
2 cups chicken broth
2 cups water
1/4 cup cream 15% [optional]
salt to taste
ground pepper to taste

Prepare the vegetables: chop them coarsely.

In a pot, sweat the onion in oil over medium heat for about 3-4 min. Add the carrots, orange juice, coarsely grated ginger, broth and water. Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 25 min.

Purée the soup in a blender or processor, then pour it back into the pot. Stir in the cream and just warm the soup a few minutes. Adjust the seasoning then serve.

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cream should not be added before freezing, but later when the soup is reheated.

Friday: Steak Burgers with Fries

Ingredients:
1 bag frozen fries

2 striploin steaks, sliced thinly
I green pepper, cored and sliced thinly
1 onion, sliced
2 tbsp Worcestershire sauce
1 tbsp Montreal Steak Spice

4 large hot dog rolls
margarine
garlic powder

1 cup cheddar cheese

Prepare fries as per package directions

Heat large frying pan and add steak. Fry until beginning to brown, add Worcestershire, steak spice, continue to fry until steak near done, add green pepper and onions and finish once vegetables soft and steak cooked.

Place buns on cookie sheet. Spread margarine on buns, sprinkle with garlic powder. Pile Steak mixture onto each bun evenly. Top with cheese. Once fries come out of oven, place steak sandwiches in oven and broil until cheese melted. Serve with fries.

Menu for the week of February 19

Hi everybody,

A new job, snow storms, and a busy husband interrupted my meal planning for the last two weeks. While I did make some of the recipes, I made them on alternate days and made modified version if I didn't have the right groceries. But this is what I have noticed about meal planning: it is flexible. The groceries for one dish can be used in others and the day you make the meal doesn't really matter.

Anyway, down to business, this week I am offering some more of my favourite recipes chosen for health, ease, and deliciousness!

As always I have included some weekend prep to help things along for the week.

Menu plan February 19 - 24, 2012

Sunday
Make this Pizza dough on the weekend and you will thank yourself. Your kids can help so you can make it a family activity too. It is fast and easy. This recipe makes enough for 6-8 pizzas or 3-4 pizzas and 4 calzones. Freeze the dough. This week we'll be using it for the Wednesday Calzone recipes. The rest you can save for another time. Pizza dough

The other Sunday prep recipe is Chicken and sweet potato tajine. You have a choice here, you can make it Sunday and eat it for Sunday dinner with leftovers on Monday or have it for Monday only. And don't panic when you see the recipe, I use chicken thighs, bonesless and skinless to replace the whole chicken. I find it way easier, but feel free to do it according to the recipe.

Monday ~ My aren't you fabulous! You did this on Sunday, so you can just heat and eat your tajine! Boil your potaotes for tomorrow's soup tonight if you like.

Tuesday - Potato Leek Soup (We love lots of crusty bread with ours and a squirt of lemon juice)

Wednesday - Calzones  - Don't worry about the pizza stone in the instructions. I made these without one. I have since bought one and swear by it, but you don't need it. This is a Jamie Oliver recipe from Jamie at Home, but when I looked for it online - Voila, Martha Stewart. Which is great, because that site makes creating a grocery list a breeze. I also stuffed mine with PC meatballs last time to make them a bit more substantial. I microwaved them and then put them in with the rest of the ingredients, so I added those to the grocery list as an option.

Thursday ~ Broccoli Ginger Beef with rice, your kids may not like the ginger kick, so try two frying pans, one with ginger and one without or lessen the amount. Although as someone funny once said, you should be able to get your kids to eat Chinese food, because I am pretty sure there are kids in China.

Friday ~ Open faced burgers : these were so good I wanted to put them into rotation again.


Grocery list:

Produce:
1 head garlic
1 medium leek
4-6 medium potatoes for mashing
1 pound assorted mushrooms, such as portobello, chanterelle, shittake, enoki, and cremini, cleaned and chopped
10 ounces white mushrooms,
1 plum tomato
2 large tomatoes
1 large yellow onion
1 medium red onion
8 sprigs fresh thyme
11 ounces spinach leaves
4-inch fresh red chili
dried hot red pepper flakes
broccoli 1 head or more if you are serving more than 2
fresh gingerroot
3/4 pound sweet potatoes (2-3 med)
1 tablespoon chopped parsley

Bread & Baked Goods
sourdough bread
crusty bread to accompany leek soup

Condiments, Dressings & Oils
1 cup Tomato Sauce
red-wine vinegar
olive oil
oriental sesame oil
vegetable oil
soy sauce

Meats
1 pound ground beef
One  4-pound chicken, cut into 8 pieces or equivalent boneless, skinless chicken thighs
boneless sirloin 3/4 pound or more if you are serving more than 2 people
frozen meatballs (optional)


Canned Foods, Soups & Mixes
1 large tetra packs low-sodium chicken or vegetable broth
1 large tetra pack beef broth

Dairy
2 ounces fontina cheese, cut into 4 slices
8 ounces fresh mozzarella, torn

Baking & Cooking
7 cups flour
2 packets of quick rise yeast
cornstarch
salt
sugar
ground ginger
ground cinnamon

Dried Pantry Items
cooked rice

Wine
medium-dry sherry or scotch (optional)
you can add your own drinking wine here too J



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