Week 3: Grocery and Recipe List!


Groceries for Week 3. March 9-14

Produce:

3 onions

2 Cloves of garlic

1 bag of spinach

2 pounds carrots

6 broccoli crowns

3 cups Strawberries (may use frozen) + 1 container fresh for a salad

6 cups green beans

3 pound of potatoes

(your preference for pizza)

Arugula


Meats:

6 Chicken Breasts

6 pork boneless chops

1 pound smoked sausage links

½ pound beef tenderloin

1 pound boneless, skinless chicken thighs

2 pounds lean Ground beef

1 pound of bacon

(your preference for pizza)


Canned Goods:

2 (15 ounces) can Kidney beans

2 (15 ounces) can pinto beans

2 (15 ounces) can black beans

1 (10 ounces) can Rotel

1 (28 ounces) can diced tomatoes (petite preferred)

2 (11 ounces) can corn (shoepeg preferred)

4 cans Chicken Broth

2 cans pineapple chunks

2 cans Mandarin oranges

2 jars of pizza sauce (or you can make your own)


Dry Goods:

1 box yellow cake mix

Yeast

Bread flour

All-purpose flour

Sugar

Brown Sugar

1 bag peanut butter baking chips

1 bag milk chocolate chips

Peanuts or Nuts (optional for bars)

Baking Powder

Bread crumbs

Corn Starch

1 box vanilla pudding

cornmeal

Walnuts


Spices:

Package of ranch dressing

Package Taco seasoning

2 packages brown gravy mix

Italian Seasoning

Salt

Black Pepper

Paprika

Italian seasoning

Red Pepper Flakes

Parsley

Thyme

Cinnamon

Garlic powder

cayenne pepper


Pasta:

3 Cups rice (your preferred type)


Dairy:

2 (6 ounces) bag shredded cheddar cheese

3 (6 ounces) bag shredded Mozzarella

5 (6 ounces) bag shredded parmesan

4 (8 ounces) cream cheese

2 containers Sour cream

5 pounds butter

1 dozen eggs

1 quart Half and half

1-quart buttermilk (optional)

Gallon of milk

Feta cheese (or your preference for a salad)


Frozen:

2 containers Cool whip

Vanilla Ice Cream


Miscellaneous:

Tortilla Chips (optional for soup)

1 jar peanut butter (smooth, not the healthy kind)

Vanilla extract

Olive oil

Honey

1 package of Oreos

1 bag Butterfinger candy bars

1 bottle Kitchen Bouquet Browning and seasoning sauce (look near the hot sauce section)

Ketchup

Worcestershire sauce

Soy Sauce

Sesame Oil

Apple Sauce

Balsamic Vinegar

Lemon juice


Receipes: Week #3 March 9-14

Amanda's Santa Fe Soup

Prep and Cook Time: 1 hour

Serves: 8-10

2- 15 ounce cans kidney beans (not drained)

2- 15 ounce cans pinto beans (not drained)

2- 15 ounce cans black beans (not drained)

1- 10 oz can Rotel

1- 28 oz can petite diced tomatoes

2- 11 oz cans (shoepeg) corn

1 Medium onion, mincenced

1 package of ranch seasoning

1 package of taco seasoning

32 ounces chicken broth

2-3 chicken breast shredded

Shredded cheddar cheese (optional)

Sour cream (optional)

Tostitos Tortilla chips (optional)

Instructions:

Pour everything in a pot and cook until boiling.

Turn down the heat and let it simmer for at least an hour.

*We like to top ours with shredded cheddar cheese, sour cream, and tostitos (crumbled for a topping).


Italian Bread

Prep and Cook Time: 3 ½ hours

Serves 12-16

2 teaspoons yeast

2 teaspoons Italian seasoning

1 and 1/2 teaspoon salt

2 cups warm water

4 cups bread flour

Instructions:

Combine all ingredients in a large bowl, mix well. Cover the dough for 1 hour, punch it down, shape it into a rustic, round ball, Sprinkle it with a dusting of flour, and place on prepared sheet Pan.

Allowed to rise for 1 hour or until doubled in size. Bake in a moist oven (place a dish of water in the oven while the bread bakes) at 400゚ for 1 hour, or until the bread is crusty and Brown.


Peanut Butter Bars

Prep and Cook Time:

Serves:

1 cup smooth peanut butter (not the healthy kind)

2/3 cup butter softened

1 ¼ cup white sugar

1 cup brown sugar packed

2 large eggs

2 teaspoons vanilla extract

1 ⅓ cup flour

2 teaspoons baking powder

¼ teaspoon salt

1 ½ cups peanut butter chips

Nuts (optional)

Instructions:

Preheat oven to 350°F.

In a mixing bowl, combine the peanut butter, butter and both sugars until they are creamy and smooth, slowly add in the eggs.

Carefully add in the remaining ingredients and pour the mix into a greased 9x13 baking dish. Sprinkle with nuts if preferred.

Bake for 30-40 minutes. For a chewier bar, bake less, for a firmer bar bake a bit longer.

Cool, slice, and serve


Creamy Spinach Pork Chops and Mashed potatoes

Prep and Cook Time: 45-60 minutes

Serves: 6

6 boneless pork chops

Salt and black pepper, to taste

1 teaspoon paprika

2 teaspoons olive oil

2 Tablespoons butter

6 cloves garlic, finely minced

1 small yellow onion, minced

⅓ Cups vegetable or chicken stock

1 ¾ Cups half and half or heavy cream

3 Cups baby spinach

1 teaspoon Italian seasoning

1 teaspoon crushed red chili pepper flakes, optional

¼ cup fresh grated parmesan cheese, optional

Dried parsley

Instructions:

Pork chops:

Heat the oil in a large skillet over medium-high heat.

Season the pork chops with paprika, salt, and pepper on both sides.

Sear pork chops in the hot pan for 3-5 minutes on each side depending on the thickness, or until cooked to your liking.

Once done, remove from pan and set aside.

Sauce:

Melt butter in the remaining cooking juices in the same pan.

Add garlic, onion, italian seasoning, and red crushed chilli pepper.

Stir-fry until fragrant, about 1 minute.

Add in the vegetable or chicken stock, and allow to reduce a little.

Reduce heat to low.

Add half and half or heavy cream.

Bring the cream sauce to a gentle simmer.

Adjust seasoning with salt and pepper to taste.

Add spinach leaves and allow to wilt in sauce.

Stir in the parmesan cheese and allow the sauce to simmer until cheese melts.

Transfer the pork chops back into the pan to reheat. Sprinkle with parsley, and spoon the sauce over the pork chops.


Honey Garlic Butter Roasted Carrots

Prep and Cook Time: 45 minutes

Serves: 6

2 pounds carrots

3 Tablespoons Honey

3 Tablespoons Butter

1 teaspoon minced garlic or powder

¼ teaspoon salt

⅛ teaspoon pepper

⅛ teaspoon thyme

1 teaspoon dried parsley

Instructions:

Preheat oven 425 F

Wash, peel, and chop carrots into 2 inch pieces.

In a medium bowl, add butter and microwave for 60 seconds.

Add honey, garlic, salt, pepper, and thyme.

Whisk to combine.

Add carrots to bowl and toss to coat.

Place carrots on baking sheet.

Bake for 15 minutes.

Turn carrots on other side.

Bake for 15-20 minutes, until carrots are tender.

Garnish with parsley, if desired.


Butterfinger Tiny Cheesecakes

Prep and Cook Time: 1 hour + 2 hours to cool and set

Yields: 1 dozen mini cupcake sized cheesecakes

For the Oreo crust:

14 Oreo cookies

2 Tablespoons unsalted butter, melted

pinch of salt

For the peanut Butter Butterfinger cheesecake filling:

12 ounces cream cheese softened

½ Cup sour cream at room temperature

⅓ Cup creamy peanut butter

¾ cup granulated sugar

2 large Eggs plus 1 egg yolk

1 ½ Tablespoons all purpose flour

2 full size butterfinger candy bars, chopped into bits.

Instructions:

Preheat oven to 325 F

Line a 12 cup muffin tin with paper liners.

Lightly spray liners with non-stick spray and set aside.

Oreo crust:

Add the oreo cookies to a food processor or blender and pulse until the cookies are fine crumbs.

Stir in the melted butter and a pinch of salt, mixing well to combine.

Add 1 Tablespoon to each lined muffin cup.

Press the crust firmly into an even layer.

Bake in preheated oven for 5 minutes, then remove from oven and set aside to cool.

Cheese cake filling:

In a mixing bowl, whip the softened cream cheese, sour cream, and peanut butter until smooth.

Add sugar and beat smooth, scraping down the sides and bottom of the bowl as needed.

Add in the eggs and yolk, beat until combined. Add in the flour and mix.

Stir in the butterfinger bits until they're incorporated into the batter.

Divide the filling evenly among the cups, pouring it on the top of the prepared crust layer.

The liners should be very full but not overflowing.

Gently wiggle the pan back and forth to level the cheesecake filling.

Bake in preheated oven for 22-24 minutes, or until cupcakes are puffed, set at the edges, and just a little jiggly in the center.

Remove from oven and cool completely before removing them from the pan.

Once cooled, sprinkle on chopped butterfingers, and store in the fridge.


Clay's Louisiana Jambalaya

Prep and Cook Time: about an hour

Serves: 8-10

1 pound smoked pork sausage links, sliced

½ pound beef tenderloin

3 cups prepared rice

Salt and pepper

1 bottle of kitchen bouquet browning and seasoning sauce

1 pound boneless/skinless chicken thighs

1 diced onion

2 quarts of water

Instructions:

Cut meat into bite sized pieces.

Salt and pepper all meat liberally, except the sausage.

Turn on heat and in a large pot, coated with oil, brown and cook meat separately in this order: sausage, beef, pork, chicken.

Brown beef to medium, all others to medium well.

After all meat is removed, drain oil from large pot. (do not scrape clean yet, you just seasoned the pot).

Saute onions until clear, add 1 cup of water.

Add meat back to pot, pushing it against the edge, creating a “bowl” in the middle. The water will gather here.

Pour two capfuls kitchen bouquet into the water, mix into meat around the edge. Your making the sauce.

Pour the sauce around the meat 3-4 times.

Mix and repeat the process making a bowl.

Pour in rice and remaining water.

Mix well, lightly oversalt the water.

Pour in two more capfuls of kitchen bouquet.

Mix one more time, scraping the bottom.

Bring to boil.

Boil for 2 minutes, reduce heat to low and simmer,.

Cover for 25 minutes.