Week 5 Grocery & Recipe List - The Prepared Table

Groceries for Week 5. March 23-28


3 Onions


1-2 Tomatoes

1 lime

1 package Strawberries or Raspberries (your choice)

5 pounds russet potatoes

1 bunch asparagus


2 medium Zucchini

2 Medium yellow summer squash

4 cloves garlic

1 bunch Kale

Taco toppings (your choice)


9 chicken breasts

1 pound smoked sausage

1 pound Spicy ground Italian sausage

2 pounds of bacon

3-5 pound Pork Shoulder or loin

Canned Goods:

1- 15 ounce can red enchilada sauce

2-15-ounce cans green enchilada sauce

2 cans black beans

2 jars salsa

1 can cream of Chicken Soup

1 can of sliced carrot

1 can of green beans

1 can of peas

2 Jars Marinara Sauce

4 cans beef broth

4 cans Chicken broth

1 can cherry pie filling

1 can crushed pineapple

Dry Goods:




Brown Sugar

1 jar preserves (corresponding to whatever fruit you chose)

2 package Milk Chocolate Chips

1 package White Chocolate chips

1 Can cocoa powder

1 (6.9 ounces) box instant vanilla pudding

2 bags Powdered sugar

baking powder

1 bag mini Marshmallows

1 bag regular sized marshmallows

2 boxes Graham Crackers


Corn Starch


Chili Powder


Black Pepper



Red Pepper Flakes


cayenne pepper



Italian Seasoning


1 ½ cups rice

2 boxes linguini


9 pounds butter


3 dozen eggs

1 quart half and half

2 (6 ounces) shredded cheddar

(6 ounces) Shredded Parmesan

(6 ounces) Shredded Mozzarella

5 (8 ounces) cream cheese

2 -pint heavy whipping cream

2 containers Sour Cream

Buttermilk (optional)


2 (6 ounces) bag shredded Cheddar:

2 (6 ounces) bag shredded Mozzarella

1 (6 ounces) bag shredded Pepper Jack

2- premade pie shells (if you don't want to make your own)

1 container cool whip


Olive oil

4 packages Corn Tortillas

Vegetable oil

Peanut Butter ( smooth)

Vanilla extract

2 bags Tortilla chips

1 Package Oreos

Maple Syrup

3 Hershey Bars

Cooking Spray

1 whole bottle red food coloring

Pico de gallo (optional for carnitas)

1 package Oreo's

Week #5 Recipes

Sondra's Dos Enchiladas

Prep and Cook Time: about and hour

Serves: 6-8

Corn tortillas

2 big boneless skinless chicken breast

1 teaspoon chilli powder

1 large onion, diced

1- 15 ounce can red enchilada sauce

2- 15 ounce cans green enchilada sauce

3-4 Cups grated cheddar/mozzarella/pepper jack cheese mixed

1 teaspoon cumin

¼ Cup vegetable oil

Salt and pepper to taste

For serving:

Sour cream




Mix together cumin, chilli powder, ½ teaspoon salt, and put on the chicken breast.

Cook chicken in skillet over medium heat with about ¼ Cup oil until done.

Remove chicken from skillet and let cool for shredding later on.

Do not clean skillet.

Use same skillet and cook onions until golden brown

Once onions are done remove and set aside.

Reduce heat to low and pour in 2 cans of green enchilada sauce and 1 can of red enchilada sauces.

Stir mixing all the sauces and seasonings until warm.

In another skillet heat and lightly brown tortillas.

When finished set tortillas aside.

Use a fork to shred chicken.

Pour about 2 cups of sauce into a 9x13 baking dish.

Using a baking sheet or plate, dip tortilla into sauce and lay flat on baking sheet or plate.

Add shredded chicken, cheese mixture, and onion.

Roll tightly and place into a casserole dish with the fold down.

Repeat until the casserole dish is completely full.

Once casserole dish is full pour the remaining sauce on top and sprinkle with remaining cheese.

Bake at 350 F for about 30 minutes or until hot and cheese is bubbly.

Let cool for about 10 minutes to firm before serving.

Serve with sides.

Rice & Beans

Prep and Cook time: 30 minutes

Serves: 6


2 Cans black beans drained

1 teaspoon salt

1 teaspoon pepper

½ teaspoon garlic

½ teaspoon cumin

red pepper flakes (optional)

½ lime squeezed (optional)

Mix everything together in a medium saucepan and cook on medium heat until beans are hot begin to break apart.

Serve warm.


1 ½ Cup rice

3 Cups water

1 teaspoon cumin

½ teaspoon cayenne pepper

Salt and pepper to taste

½ teaspoon garlic

Cilantro (optional)

½ lime squeezed (optional)

Put all together in a medium saucepan cooking on medium to medium-high and allow to simmer until rice is fully cooked.

If needed add more water.

Serve warm.

PB&J Bars:

Prep and Cook Time: 1 hour + 1 hour to cool


½ Cup creamy peanut butter

1 teaspoon vanilla

½ Cup rolled oats

1 container of fresh raspberries or strawberries

¾ Cup brown sugar

2 Cups flour

½ teaspoon salt

¾ Cup berry preserves (corresponding to your fruit choice)


In a mixing bowl, cream together butter, peanut butter, sugar, and vanilla.

Slowly add in flour, salt, and oats. Forming a dough ball.

Press 2 Cups of dough into a greased 9x13 pan. Forming a crust for your bar.

Set aside the rest of the dough to the topping.

Bake for 10 minutes at 375 F

In a bowl, mix together your preserves and fruit.

After the crust has baked for 10 minutes, remove from the oven, add the fruit mixture on top of the crust, sprinkle the remaining dough over the fruit and crust.

Bake for an additional 20-25 minutes.

Serve cool.

Cheesy Potato & Sausage bake

Prep and Cook Time: 1 ½ hours

Serves: 6-8

6-8 medium, unpeeled russets potatoes, boiled until soft but not mushy

1 pound smoked sausage, thinly sliced

4 Tablespoon butter

4 Tablespoon flour

2 Cups half and half or milk

Salt and pepper to taste

1 Cup shredded sharp cheddar cheese

¼ teaspoon smoked or regular paprika

½-1 teaspoons cayenne pepper minutes


In a large pot, boil whole, unpeeled potatoes until they are tender to poke with a fork. Do not over cook, you don't want mashed potatoes.

Drain and allow to cool for a little while before you peel and chop them into 1 inch cubes.

Set them to the side.

In a skillet, on medium heat, cook the sliced sausage until they begin to brown. Remove them from the skillet, and set them to the side.

In the same skillet, on low, melt your butter, mix in the flour and half and half/milk. Stir to form a thickened roux. Add in the remaining ingredients and mix well.

Combine the sauce with the sausage and potatoes. Place them all into a 9x13 pan.

Bake at 350 F for 35-45 minutes

Roasted Garlic Asparagus

Prep and Cook time: 30 minutes

Serves: 6

2 pounds asparagus

2 teaspoon salt

2 teaspoon garlic powder

1 ½ teaspoon lemon zest

2 Tablespoon olive oil


Preheat oven to 400 F

Wash the asparagus with water and dry well.

Place on a baking sheet with parchment paper.

Drizzle olive oil over asparagus and toss.

Top with salt and toss garlic and lemon zest over asparagus.

Toss with your hands or a tong.

Bake for 13-15 minutes until asparagus is tender.

Remove from oven.

Cookies and Cream Brownies

Prep and Cook Time: about an hour

Yields: 16

Oreo Brownie Layer:

¾ Cup butter

⅓ cup chocolate chips

2 Cups sugar

3 Large eggs

2 teaspoon vanilla extract

1 Cup cocoa powder

1 Cup all purpose flour

1 teaspoon salt

2 Cups chopped oreos (about 12-14 oreos)

Cookies and cream Layer:

12 ounce white chocolate chips

6 Tablespoons heavy whipping cream

3 ½ Tablespoon powdered sugar

1 ¾ Cups chopped oreos (12 oreos)


Preheat oven to 350 F.

Grease a 9x13 pan Set pan aside.

Combine the butter and chocolate in a microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth.

Add the sugar and whisk until combined.

Add the eggs and vanilla extract and whisk together to combine.

Add the cocoa, flour, salt, and stir with a rubber or wooden spatula until well combined.

Batter will be very thick.

Stir in the chopped oreos.

Spread batter evenly into prepared pan.

Bake for 25-30 minutes.

To test the brownies for being done, insert a toothpick into the center. If it comes out with just a few moist crumbs, they’re done.

Set the brownies aside to cool.

When mostly cool make the cookies and cream layer.

Add the white chocolate chips and heavy whipping cream to a large microwave safe bowl and heat for 20-30 second increments, stirring well after each, until melted and smooth.

Mixture will be thick.

Stir in the powdered sugar and chopped oreos, then spread evenly on top of the brownies.

The mixture will be thick, just use your spatula to help spread it.

Allow the brownies to cool completely, then cut into squares.

Impressive Chicken Pot Pie

Prep and Cook Time: 2 hours

Yields: 1 Pie

Pie Crust:

2 ½ cups flour

1 Tablespoon sugar

1 tsp salt

2 sticks butter

*OR 2- premade pie crust


1 can cream of chicken soup

1 can of sliced carrot (drained well)

1 can of green beans (drained well)

1 can of peas(drained well)

2 russet potatoes, peeled and chopped

1 small onion chopped finely

2-3 chicken breasts, chopped into bite sized pieces

¼ cup flour

2 teaspoon salt

2 teaspoon pepper

1teaspoon garlic powder

½ tsp dried basil



In a medium sized bowl add all dry ingredients and mix well, with a pastry cutter, or your fingers, slowly cut in (cold) butter. Be careful not to overmix.

You want small pea sized chunks of butter to remain in your flour mix, this will give you flaky layers.

Add water to the mixture, once again, be careful not to overmix.

Stop mixing as soon as the dough begins to form a ball that may be rolled out.

Refrigerate for 30 minutes before you roll out your dough. This will allow the butter to harden again, giving you flaky layers.

After the dough has rested, separate into two balls, roll each ball out into an even circle (about 10 inches in diameter).

Add the first to a pie pan as your bottom crust, and leave the second as your top crust.


In a large saucepan, add all of your filling ingredients, cook on medium high until the mix becomes thick and the chicken begins to cook (it will finish cooking in the oven)

add filling mixture to the pie and cover with the top pie crust.

Crimp the edges of your pie, ensuring the filling doesn't run out of the pie.

Slice a vent to the top of the pie, allowing steam and moisture to escape while it cooks.

Bake at 350° for about an hour or until it is brown and crispy.

Garlic & Cheese Biscuit

Prep and Cook Time: 1 ¼ hours

Serves: 12

8 Slices bacon, diced

4 Cups all-purpose flour

1 Cup shredded extra-sharp cheddar cheese

4 teaspoons baking powder

1 ½ Cups unsalted butter, frozen

1 ½ cups buttermilk *see tips for making your own

6 Tablespoons maple syrup, divided

2 tablespoons melted, unsalted butter


Preheat oven to 450° F.

Line a baking sheet with parchment paper or a silicone baking mat.

Heat a large skillet over medium high heat.

Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel lined plate.

In a large bowl, combine bacon, flour, cheese, bacon powder, salt, and bacon soda.

Grate butter and stir into the flour mixture.

In a medium bowl, whisk together buttermilk and 4 tablespoons of maple syrup. Add flour and stir until a soft dough forms.

Working on a lightly floured surface, knead the dough 3-4 times until it comes together.

Using a rolling pin, roll the dough into a 1 ¼ inch thick rectangle.

Cut out 12 rounds using a 2-2 ½ inch biscuit or cookie cutter.

Place biscuits onto the prepared baking sheet.

Place in the freezer for 15 mins.

Remove biscuits from freezer. Place into oven and bake for 15-18, or until golden brown

In a bowl, whisk together remaining 2 tablespoons maple syrup and butter.

Serve biscuits warm, brushed with the maple-butter mixture.

Sonie's Smores Bars

Prep and Bake Time: 45 minutes

Yields: 16 squares

½ Cup butter

2 Cups semi-sweet chocolate chips

3 eggs

1 Tablespoon vanilla extract

1 Cup granulated sugar

1 ¼ Cup all purpose flour

¼ teaspoon baking soda

½ teaspoon ground cinnamon

1- 10 ounce bag miniature marshmallows

3 Hershey Bars

8 graham crackers broken into small pieces

Preheat oven to 350

In a large bowl, mix the butter and chocolate chips.

Melt in microwave.

Stir in vanilla and eggs.

Add sugar, flour, baking soda, and cinnamon.

Stir until it is well combined.

Pour into a greased 9x13 baking pan.

Bake for 20 minutes or until toothpick comes out clean.

Allow to cool for a few minutes and spread the marshmallows over the top.

Broil for just a few minutes until marshmallows are browned.

Allow to cool before serving.

Chicken Parmesan

Prep and Cook Time: 1 ¼ hours

Serves: 8

4 chicken breast, about 8 ounces each, sliced in half lengthwise to make 8

¾ Cup seasoned breadcrumbs

¼ Cup grated parmesan cheese

2 Tablespoons butter, melted (or olive oil)

¾ Cup mozzarella cheese

Cooking spray

2 Jars marinera

2 box linguine noodles


Preheat oven to 450 F.

Spray a large baking sheet with cooking spray.

Set aside about 12 Tablespoons of parmesan cheese to use later.

Combine breadcrumbs and remaining parmesan cheese in a bowl.

Melt the butter in another bowl.

Lightly brush the butter onto the chicken,then dip into the breadcrumb mixture.

Place on baking sheet and repeat with remaining chicken.

Lightly spray a little more oil on the top.

Bake in the oven for 25 minutes.

Remove from oven, spoon 1 Tablespoon marinara sauce over each piece of chicken and top each with 1 ½ Tablespoon mozzarella cheese.

Bake for 5 minutes or until cheese is melted.

Cook linguine noodles in well salted water until they are al dente’.

Warm up marinara sauce

Mix noodles with marinara sauce.

Serve chicken parmesan on top of marinara and linguine.

Roasted Zucchini & Yellow Squash

Prep and Cook Time: 45 minutes

Servings: 6

4 medium or 8 small zucchini and yellow summer squash total

10 large garlic cloves, peeled

2 Tablespoon olive oil

1 teaspoon italian herb blend

¾ Cup grated parmesan cheese (more or less to taste)

Salt and pepper to taste.


Preheat oven to 450 F

Cover a large baking sheet with foil.

Cut off the top and bottom ends of the squash and zucchini.

Cut squash and zucchini in half lengthwise and again into ¾ thick slices.

Peel and cut cloves of garlic into small chunks (not mincing).

Toss squash and zucchini, garlic, and Italian herb with all the olive oil in a large bowl.

Spread squash, zucchini, and garlic out on baking sheet making sure all the squash and zucchini pieces are laying flat.

Roast for 20 minutes or until the zucchini and squash are barely starting to soften.

Remove from oven and sprinkle desired amount of grated parmesan over the top.

Place back in oven and cook for 5-10 minutes or until cheese is all melted and starting to brown.

Serve hot.

Red Velvet Cake

Prep and Cook Time: 1 hour + 1 hour to cool and frost

Yields: 8 or 9 inch cake


2 ½ Cups all purpose flour

¼ Cup cornstarch

2 Tablespoons unsweetened cocoa powder

1teaspoon baking soda

¾ teaspoon salt

½ Cup (1 stick) unsalted butter, softened to room temperature.

2 ⅛ Cups granulated sugar

1 Cup vegetable or canola oil

3 large eggs

2 teaspoons vanilla extract

1 ¼ teaspoons red food coloring

1 Cup buttermilk

Cream cheese frosting:

16 ounces cream cheese at room temperature

2 sticks butter softened

5 Cups powdered sugar

2 teaspoons vanilla extract

Pinch of salt



Preheat oven to 350 F.

Grease two 8- inch or 9- inch cake pans and line the bottom of the pan with a round piece of parchment paper.

In a medium bowl, sift together flour, cornflour, cocoa powder, baking soda, salt, and set aside.

In a mixing bowl, beat together butter and sugar on medium speed until light and fluffy, 3-4 minutes.

Scrape down the sides and bottom of the bowl as necessary.

Beat in oil.

The batter might look a bit curdled, this is okay.

Add eggs, one at a time, mixing well between each addition.

Add vanilla and vinegar and beat until combined

Add red food coloring, until desired color is reached.

With the mixer on low speed, add half of the dry ingredients and beat just until combined.

Add buttermilk, followed by the rest of the dry ingredients.

Do not overmix.

Divide batter evenly between pans.

Bake for 30-35 minutes or until toothpick inserted into the center comes out clean.

Allow cakes to cool in the pan on a wire rack until they're easy to handle. Then remove from pan and allow to cool completely on a wire rack.


Combine all ingredients in a mixing bowl. Beat until light and fluffy.

Allow the cake to cool completely before frosting.

Amanda's Crock-Pot Carnitas

Prep and Cook Time:8 hours


3-5 pound Pork Shoulder or large Pork Loin

32 ounce Beef Broth

Vegetable oil

Corn tortillas

Cheddar cheese (optional)

Sour cream (optional)

Pice de Gallo/ salsa (optional)

Additional Taco fixings of your choice


Put pork shoulder (or large pork loin) and beef broth in crock pot and cook on low for 8 hours.

Once done shred the pork shoulder (or large pork loin) and put back in the crock pot.

Fry the tortillas in the vegetable oil, make sure you lightly brown both sides.

Top the tortillas with shredded pork shoulder (or large pork loin) and add toppings as wanted.

Elaine's No-Bake Cheesecake

Prep and Cook Time: 2 ½ hours

Serves: 16

¾ Cup butter

½ Cup sugar

1 box graham crackers

50 marshmallows (about 1 pound or 1 bag)

¾ Cup whole fat milk

2-8 ounce blocks of cream cheese (softened)

1 pint heavy whipping cream

1 can crushed pineapple

1 can cherry pie filling



mix together melted butter, sugar and graham cracker crumbs. Add to a 9x13 pan, pressing them into a crust.


In a large saucepan, melt marshmallows and milk.

Add the cream cheese and mix well.

Whip your heavy cream until stiff peaks form

Fold into your marshmallow mixture.

Add in your drained pineapple, and pour over your crust.

Refrigerate for at least 2 hours before adding the cherry filling to the top of the cheesecake.

Store in fridge until you are ready to serve.


Zuppa Toscana

Prep and Cook Time: 45 minutes

Serves: 6

1 pound ground spicy italian sausage

8 slices bacon, diced

1 medium yellow onion, peeled and diced

2 cloves garlic, minced

2 Tablespoon flour

32 ounce chicken stock

4 large russet potatoes, peeled and diced into ½ inch pieces

1 cup bunch kale de-stemmed

Salt and pepper, to taste

Pinch of red pepper flakes, optional

Heat a large soup pot over medium-high heat.

Brown sausage, drain well, set to the side.

In the same soup pot, fry bacon is residual sausage grease until crisp, then set it aside with the sausage.

Drain all but 1- 1 ½ Table of bacon grease.

Add onion to pot and cook 5 minutes, then add garlic.

Sprinkle flour over onion and garlic in pot, then stir to combine into a roux.

Pour in chicken stock, stirring as you pour.

Add in potatoes and bring to boil.

Gently boil for about 15 minutes, or until potatoes are fork-tender.

Add in cooked sausage, bacon, heavy cream, and kale.

Stir and cook 5-10 minutes until kale is wilted.

Taste and season with salt, pepper, and red pepper flakes if desired.

Serve Hot

Farm Style White Bread

Prep and Cook Time: 2 ½ hours

Yields: 2 loaves

4½ teaspoons instant yeast (two packets)

¾ Cup + 2⅔ Cups warm water (divided)

¼ Cup granulated sugar

1 Tablespoon salt

3 Tablespoons unsalted butter, cubed, at room temperature

9 to 10 Cups all-purpose flour

3 Tablespoons unsalted butter (melted, for brushing after they come out of the oven)


In a large mixing bowl, combine yeast and ¾ cup warm water.

Let stand for 5 minutes.

Add in remaining ingredients. Mix well, kneading for 10 minutes.

Divide the dough into 2 balls and place them each in separate greased bowls, cover with plastic wrap and allow the dough to rise for about 40 minutes.

Remove the dough from the bowls, and gently shape into two loaves. Place them into two prepared loaf pans, and cover loosely with plastic wrap.

Allow the dough to rise a second time, until doubled in size, about 40 minutes.

Bake at 350 F, until the bread is golden brown and cooked to 190F internally.

Remove from the oven and spread the top of the loaves with melted butter.

serve warm or cooled

No-Bake Oreo Dessert

Prep and Cook Time:

Serves: 12

1 package oreos

½ Cup butter, melted

8 ounce cream cheese, softened

1 (6.9 ounce) package vanilla INSTANT pudding

8 ounce cool whip

3 Cups milk Total

1 Cup sugar


Crush oreos and place in a 9x13 pan, saving a few for the topping.

Pour melted butter over oreos.

In a large bowl, mix pudding and milk together until it thickens.

Add softened cream cheese, sugar, and mix well.

Fold cool whip into pudding mixture and spread over oreos.

Sprinkle remaining crushed oreos on top.

Chill for 2-3 hours for best results.

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