Week 6 Grocery List and Recipe's List - The Prepared Table


Groceries for Week 6. March 30-April 4

Produce:

6 Onions

5 pounds Russet Potatoes

1-pint blueberries

1 bag spring salad mix

lemon

3-4 cups green beans

4-5 green bananas (so they have time to ripen)

2 Jalapenos

Green Bell Pepper

6-7 Medium granny smith apples

5 medium cucumbers

(Avocado, Lime, Cilantro, Tomato, optional for a fiesta casserole)


Meats:

3 pounds good grade ground beef

3-4 boneless Pork chops

5 chicken breasts

1 pound bacon


Canned Goods:

2 jar marinara

1 jar alfredo sauce

1 jar spaghetti sauce

2 cans Sweetened and condensed milk

1 can mandarin oranges

2 cans chicken broth

1 can Rotel

1 jar salsa

1 can corn

1 can creamed corn

1 can black beans


Dry Goods:

Italian bread crumbs

1 package butterscotch baking chips

2 boxes graham crackers

2 boxes white or yellow cake mix

1 small box orange jello

2 boxes vanilla instant pudding

1 package chocolate Chips

1 package mini chocolate chips

1 ½ cups Cocoa powder

3 bags powdered sugar

Flour

Sugar

baking powder

Baking soda

Brown sugar

Corn starch

corn meal


Spices:

salt

pepper

garlic

Italian seasoning

Cayenne Pepper

Garlic Powder

Cajun seasoning

Red Pepper flakes

Chives

Cream of tartar

Parsley

Cinnamon

Cumin

Onion powder


Pasta:

1 box ziti

2 boxes Penne

2 boxes Farrafella (bowtie)

2 cups rice


Dairy:

3 dozen eggs

7 pounds butter

3 (6 ounces) shredded Parmesan

2 (6 ounces) shredded Mozzarella

1 (6 ounces) shredded Colby Jack

4 (6 ounces) shredded cheddar

3 (8 ounces) cream cheese

2 gallons Milk

6-8 slices Provolone cheese

3-Pints heavy cream

3 containers Sour Cream

Buttermilk (optional)


Frozen:

2 bags corn


Miscellaneous:

6-8 Hoagie/Sub Rolls

1 cup Pecans

Vanilla

Vegetable oil

Olive Oil

½ cup dried cranberries

½ cup sunflower seeds (optional for a salad)

Balsamic Vinegar

Red Wine Vinegar

Honey

Orange juice with pulp

Vegetable Shortening

White vinegar


Week 6 Recipes:


NYC Crock-Pot Heros

Prep and Cook Time: 6-8 hours

Serves:6-8

2 pounds good grade hamburger

½ finely chopped onion

1 Cup Italian bread crumbs

1 teaspoon salt

1 teaspoon cayenne pepper

½ teaspoon garlic powder

6-8 hoagie/sub rolls

1 egg

½ Cup parmesan cheese

2 Tablespoons milk

1 teaspoon pepper

½ teaspoon italian seasoning

1 jar marinara sauce

Sliced provolone cheese


Instructions:

In a large bowl, add hamburger, onion, egg, breadcrumbs, parmesan cheese, milk, salt, pepper, cayenne pepper, italian seasoning, and garlic powder.

Mix ingredients together.

Shape the meat mixture into 1 1/2 inch meatballs.

Place in crockpot with jar of marinara sauce on medium heat for 6-8 hours or until fully cooked.

On a sliced hoagie/sub roll, add meatballs and marinara sauce and provolone cheese.

Serve warm


Cottage Fries

Prep and Cook Time: 30 minutes

Serves: 6-8


½ Cup unsalted butter

1 ½ garlic powder

½ teaspoon cayenne pepper

2 teaspoon salt

2 teaspoon black pepper

4 Potatoes, peeled and sliced into thin circles.


Instructions:

Preheat the oven to 400 F

In a bowl, gently melt the butter in the microwave in 30 second increments.

Stir in garlic, cayenne pepper, salt, and black pepper.

Place the potatoes in a large bowl and pour the butter mixture on top.

Use your hands to toss them making sure each slice gets coated fully.

Turn out the bowl onto a large sheet pan and arrange the slices in a single layer.

Bake 25-30 minutes, taking the slices out and flipping them halfway through.

Test the slices for doneness with a fork or knife, the center should be smooth and the outside dry.


Scotty's Butterscotch Bars

Prep and Cook Time: 45 minutes

Yields: 12


1 package butterscotch chips

½ Cup butter

2 Cups graham cracker crumbs

1 Cup pecans, chopped

1 Package cream cheese, softened

1 ¾ Cup sweetened condensed milk

1 teaspoon vanilla

1 egg


Instructions:

Preheat oven to 350 F

Grease a 9x13 baking pan

Add butterscotch chips and butter to a medium saucepan over medium low heat.

Melt.

Stir in graham cracker crumbs and pecans.

Press ½ of mixture into prepared baking pan.

Beat cream cheese until fluffy.

Beat in sweetened condensed milk, vanilla, and egg.

Pour over crumbs.

Top with remaining crumbs.

Bake for 25 minutes.

Cool to room temperature then chill in the refrigerator before serving.


5 Cheese Ziti

Prep and Cook Time: 30 minutes

Serves: 6-8

1 jar marinara sauce

1 jar of alfredo sauce

1 pound ziti noodles

8 ounce shredded parmesan cheese

8 ounce shredded colby jack cheese

8 ounce shredded mozzarella cheese


Instructions:

Prepare a large pot of heavily salted water.

In a large saucepan, combine both jars of pre-made sauces and half of each of the 8 ounces shredded cheese.

Stir on low heat until mostly combined.

Bring your salted water to boil.

Cook ziti noodles to al dente.

Before draining take ½ a cup of your starchy noodle water and add it to your sauce mixture.

This will help the sauce stick to your noodles.

Fully drain noodles from their water bath and combine with your sauce mixture.

Add this to a large oven safe dish.

Sprinkle the top of the dish with the remaining cheese.

Broil for 10 minutes or until the cheese is bubbly and slightly browning (make sure to watch to avoid burning)

enjoy!


Blueberry-Cran & Mandrin Salad

Prep and Cook Time: 15-20 minutes

Serves: 6


Salad:


1 heaping cup blueberries

1 bag spring mix salad or your favorite greens

1 can mandarin orange segments drained

1/2 cup dried cranberries

2-4 Tablespoons roasted unsalted sunflower seeds or any other nut/seed you like.


Blueberry Balsamic Dressing:


1 Cup blueberries

⅓ Cup Balsamic Vinegar

2 Tablespoons red wine vinegar

1 Tablespoon honey

1 teaspoon salt

⅛ teaspoon black pepper

½ cup olive oil


Instructions:


Dressing:


Make your dressing in a food processor or blender, combine all dressing ingredients except for the olive oil.

Blend until blueberries are completely pureed, then add in the olive oil at the end.

Once dressing is emulsified you’re ready to serve.


Salad:

Wash and dry your greens.

Combine with cucumber and blueberries.

Toss with a drizzle or two of dressing.

Top with mandarin orange segments, dried cranberries, and sunflower seeds.


Sunny Orange Cupcakes with Chocolate frosting

Prep and Cook Time: 30 minutes + 30 minutes to cool and frost

Yields: about 2 dozen cupcakes

For cake:

1 box unprepared yellow or white cake mix

1 box Orange jello

1 Cup Orange Juice with pulp

1 Cup Oil

4 eggs


Instructions:

Preheat oven to 350 F.

In a large mixing bowl, combine above ingredients, mix well, and add to prepared cupcake tins, filling the liners about ⅔ full.

Bake until the cupcakes are fully cooked and just starting to brown,about 15 minutes.

Allow the cupcakes to cool completely before frosting.

For Frosting:

1 ½ Cup (3 Sticks) unsalted butter, softened

8 ounces (1 block) Cream Cheese, softened

1 ½ Cup unsweetened cocoa powder

1 tablespoon vanilla extract

⅛ teaspoon salt

7 Cups powdered sugar

¼ Cups heavy cream (more if needed for a better consistency)


Instructions:

In a large bowl (or bowl of a stand mixer), beat the butter and cream cheese until light and fluffy. About 2-3 minutes.

Carefully add the cocoa powder, vanilla, and salt.

Beat until combined.

With mixing speed on low, gradually add powdered sugar, one cup at a time.

When all of the powdered sugar has been added, beat in heavy cream.

Then add more to create a spreadable consistency.

The frosting should be on the thicker side, however it will thicken even more when the cake is refrigerated.

Spread frosting on the cupcakes and decorate as desired. Place in the refrigerator to chill for at least an hour before serving.


Butter Pork Bites

Prep and Cook Time: 45 minutes

Serves: 6-8

3-4 boneless pork chops, cut into 1-inch cubes

1 tablespoon cajun seasoning

2 tablespoons olive oil

1/4 cup butter

1/4 cup chicken broth

Juice of 1/2 lemon

1 Tablespoon Garlic powder

3 Cups green beans, trimmed

Salt & Pepper to taste

Red chili pepper flakes (optional)

To use the remaining half of the Lemon, slice and use as garnish

Instructions:

In a large skillet, on medium heat, melt butter and heat oil, add in the pork, cajun seasoning, salt and pepper, and garlic.

Stir and cook until it is half way done. Then add in the remaining ingredients.

Cook until the pork and beans are fully done.

Add the lemon slices on top and serve Hot


Sour Cream and Chive Mashed Potatoes

Prep and Cook Time: 30 minutes

Serves: 6-8

6-8 Large russet potatoes

¾ Cup sour cream

1 teaspoon dried or fresh chives

½ Cup butter

¼-½ Cup milk

Salt and pepper to taste


Instructions:

Peel and dice your potatoes, rinse and add them to a pot of salted water. Bring the pot to a boil, and cook them until they are tender and able to be easily pierced with a fork.

Drain them, and place them back in the pot.

Add in the remaining ingredients, mashing everything down with a masher. Be careful to add only the amount of milk you want for the proper texture of the mashed potato. This will vary based on preference and the texture of the potato.

Serve Hot


Southern Mornin' Biscuits

Prep and Cook Time: 30 minutes

Yields: 10-12 biscuits

3 Cups flour

3 Tablespoons sugar

½ teaspoon salt

½ cup butter

4 teaspoon baking powder

½ teaspoon cream of tartar

¾ Cup VERY COLD Water

1 Cup COLD Milk


Instructions:

Preheat the oven to 450 F.

In a large bowl mix all your dry ingredients.

Slice your COLD butter into the dry ingredients, with a pastry cutter or even your fingers (try to make your hands cold so you don't melt the butter), Cut the butter into the dry ingredients.

You want to make a fine crumb, but not fully incorporate the butter. Some butter pieces are good.

Add in the COLD milk and COLD water.

Mix just until the dough comes together.

Dump your dough onto a lightly floured surface. Roll it out to a ½ - ¾ inch thickness (depending on your preference).

Using a biscuit cutter, or, even a round drinking glass, cut out your biscuits and place them on a sprayed baking sheet.

Bake until they are golden brown.

Serve hot or cold, but definitely with more butter on the side.


Brown Butter Banana Bars

Prep and Cook Time: 45 minutes

Serves:16

Bars:

1 ½ Cups white sugar

1 Cup sour cream

½ Cup softened butter

2 eggs

1 ¾ Cups mashed ripe banana

2 teaspoon vanilla extract

2 Cups flour

1 teaspoon baking soda

¾ teaspoon salt


Frosting:

½ Cup butter softened

4 Cups powdered Sugar

3 Tablespoons milk

1 ½ teaspoons vanilla extract


Instructions:

For Bars:

In a medium saucepan, melt butter, cooking it until the butter's milk fats turn brown. Combine it with all other cake ingredients and pour in a 9x13 dish, bake at 350° until the middle of the bars are firm. About 20 minutes


For frosting:

Melt butter in a saucepan, cook the butter until the fats from the butter begin to brown. Add to the bowl of other ingredients and mix well. Frost the cooled bars and serve.


Cajun Chicken

Prep and Cook Time: If possible, start the marinade in the morning. Cook time is 45 minutes

Serves 6-8

3 boneless, skinless chicken breasts

1 Tablespoon olive oil

1 ½ Tablespoon cajun seasoning

1 box penne pasta

2 Tablespoons butter

1 Tablespoon garlic powder

1 cup heavy cream

1/4 cup freshly grated Parmesan

salt & pepper, to taste

1 can Rotel

1 Tablespoon dry parsley


Instructions:

In a ziplock bag, combine the raw chicken, olive oil, and 1 Tablespoon cajun seasoning.

Toss the contents of the bag, evenly coating the chicken. Allow the chicken to marinate as long as you can. At least 30 minutes.

When ready to start dinner, remove the chicken and cook in a skillet until it is fully cooked. Set to the side.

In a large pot of salted water, cook the pasta to al dente. Drain and put back in the large pot. Set to the side.

In a large saucepan, on medium heat, combine butter, cream, Rotel, cheese and remaining spices, including the remaining ½ Tablespoon Cajun seasoning.

Stir until all the ingredients are melted and incorporated.

Pour the sauce over the cooked pasta.

Chop the cooked Chicken, and add it to the pasta as well. Mix well. Serve Hot.


Cajun Maque Choux

Prep and Cook Time: 30 minutes

Serves:4-6

4 Cups whole kernel corn

1 chopped jalapeno

1 red bell pepper diced

1 small onion chopped

4 slices bacon raw and chopped

1 ½ Tablespoons Cajun seasoning

½ cup chicken stock

Salt & pepper to taste


Instructions:

In a large skillet, on medium heat, add in all the ingredients BESIDES the chicken stock.

Lightly brown the veggies and cook the bacon. This takes about 15-20 minutes. Now add the chicken stock, allowing the dish to simmer for about 3 minutes. Remove from heat and serve hot.


Ericha's Caramel Dutch Apple Pie

Prep and Cook Time: 1 ½ hours

Yields 1 pie

For Filling:

4-5 medium Granny Smith Apples, peeled and cubed

⅓ cup cornstarch

1 teaspoon cinnamon

1 cup brown sugar

1 teaspoon vanilla extract

1 Tablespoon butter

½ teaspoon salt


Instructions:

In a medium pot, combine all the ingredients and cook on medium heat until the sugar melt, and the contents become bubbly and thick.

Set to the side to cool until you are ready to assemble your pie.


Crumb top:

1 cup brown sugar

1 cup flour

1 teaspoon baking soda

1 teaspoon cinnamon

8 Tablespoons melted butter


Instructions:

In a mixing bowl, combine all ingredients, mixing in just enough butter to create a crumb.

Sprinkle over the top of the filled pie and bake accordingly.


For Crust:

3 ½ Cups all purpose flour

1 Tablespoon Sugar

1 teaspoon salt

½ cup ice water

1 cup COLD water

½ cup vegetable shortening


Instructions:

Add the flour, salt, and sugar in a large mixing bowl.

Cut in the Butter and shortening, making pea-sized crumbs with the butter. Small butter chunks are a good thing!

Slowly add in COLD water, only enough to make a rollable dough.


Do not over mix. Separate your dough into two equal balls. One for this pie, and one can go into your freezer for later use. Or, you can use it as a top crust or lattice if you prefer.

Place in the fridge to rest for 20 minutes before you roll it for your pie.

When you are ready to make your pie, lightly flour your counter and roll out your dough into a circle.

Transfer to a pie pan, and form your pie crust.

Pour in the filling, add the crumb top, bake on the bottom rack of the oven, at 325 for about 45-60 minutes. Until the crust in brown, and the bottom is fully cooked.

Allow the pie to rest for 30-40 minutes, so the caramel can set.

Serve warm or cool


Beth's Cucumber Salad

Prep and Cook Time: If possible, prepare in the morning to the cucumbers can marinade. Prep time is 20-30 minutes

Serves: 8-10

5 Medium Cucumbers

1 large onion

1 cup water

1 cup sugar

1 cup white vinegar

1 Tablespoon salt

2 teaspoons black pepper

red pepper flakes (optional)

Instructions:

Peel and slice the cucumbers in thin coin shaped slices.

Slice the onion, and place it, along with the cucumber, into a storage bowl.

Add in the remaining ingredients, and mix very well, until the sugar has dissolved.

Cover and keep in the fridge until you are ready to serve.

Serve as you would a pickle.

The longer they sit in the brine, the better they taste.


Potluck Bowtie Lasagna

Prep and Cook Time: 30-45 minutes

Serves 6-8

1 lb ground beef

1 small onion finely chopped

1 ½ boxes of Farafelle (bow tie) pasta

1 jar spaghetti sauce

1 tsp salt

1/2 teaspoon garlic powder

1 teaspoon Italian seasoning

1 cup mozzarella cheese + ½ cup for the top

⅓ cup sour cream


Instructions:

Brown ground beef and onion in a pan over medium heat, drain and set to the side.

In a large pot of salted water, boil bow tie pasta to al dente, drain.

Mix in spaghetti sauce, meat, seasonings, cheese and sour cream.

Combine the ingredients well, and pour into a 9x13 baking pan, sprinkle with additional mozzarella cheese, and pop it in the oven to broil until the cheese on top melts.

Serve Hot.


Poofy Butter Biscuits

Prep and Cook Time:40 minutes

Yields: about 9

2 1/2 cups all-purpose flour

2 cups buttermilk* see tips

1 stick butter

4 tsp baking powder

4 tsp sugar

2 tsp salt


Instructions

Preheat the oven to 450 degrees. Besides the butter, combine all the ingredients in a mixing bowl. Mix well

Melt the butter and then pour it into an 8x8.

Pour the batter on top of the melted butter.

Cut the portions of your raw dough, allowing the butter to seep through the edges of the biscuits.

Bake for about 25 minutes or until brown.

Serve Hot or Cold


*if you don't have buttermilk, you can make your own by adding 1 teaspoon lemon juice or vinegar to 1 cup of milk. Mix and allow the acid to work through the milk for a few minutes. Use as you would buttermilk.



Boston Cream Poke Cake

Prep and Cook Time: about 2 hours

Serves:16

1 box yellow cake mix (plus ingredients to prepare)

2 boxes instant vanilla pudding

4 cups milk

½ teaspoon vanilla

1 ½ Cups chocolate chips

1 cup heavy cream


Instructions:

In a 9x13 baking dish, bake your yellow cake according to the directions on the box.

Allow to cool completely.

In a mixing bowl, whisk together the pudding, milk and vanilla. It should start to thicken pretty quickly.

With the back of a wooden spoon, poke holes in the top of the yellow cake. The pudding should now be poured on top of the cake, filling in all the holes. Cover and place in the fridge to continue to set.

On the stove, in a medium sized pot, on medium heat, add your chocolate chips and the heavy cream. The chocolate will melt and combine with the cream, creating a thick ganache. Once melted, remove from heat and

allow to cool for 5 minutes. Then pour over the top of the pudding and cake. Spread the ganache evenly over the cake, ensuring it reaches the edges of the pan.

Cover and store in the fridge until you are ready to serve.


Fiesta Chicken Pie

Prep and Cook Time:1 hour + 30 minutes to cook chicken

Serves: 6-8


1 box penne pasta

1 Cup sour Cream

2 Cups of shredded Cheddar Cheese

1 Cup Salsa

1 Tablespoon Cumin

1 teaspoon Garlic powder

1 teaspoon Onion Powder

1 Can Corn(drained)

1 Can black beans (drained)

1 Small onion chopped

2 fully cooked, shredded Chicken breasts

Salt and pepper to taste

Red Pepper Flakes (optional)


Avocado (optional)

Tomato (optional)

Cilantro (optional)

Lime (optional)


Instructions:

In a large pot of salted, boiling water, cook pasta to al dente. Drain and set to the side.

In a large skillet or pan, on medium heat, fully cook chicken breasts with the chopped onion and salt & pepper. Shred or cut into bite sized pieces, and place in a large bowl. Add in remaining ingredients and mix well.

Pour the contents into a 9x13 baking dish, cover with foil, and bake at 350° F for about 40-45 minutes.

Serve with desired fixings on top.




Creole Cornbread Muffins

Prep and Cook Time:1 hour + 30 minutes to prepare rice

Yields: 2 dozen muffins or 1-8 inch cast iron skillet

2 cups cooked rice

1 cup yellow cornmeal

¼ Cup chopped onion

1 Tablespoons - ¼ Cup chopped Jalapeno peppers OR Green Bell Pepper (whatever spice level you prefer)

1 ½ teaspoon salt

½ teaspoon baking soda

2 large eggs

1 cup milk

1/4 cup oil or melted butter

1 can cream-style corn

2 ½ Cups shredded cheese


Instructions:

Prepare your muffin tins or skillet.

In a mixing bowl combine all ingredients together, mixing well. Be sure all your ingredients are well incorporated.

Divide into your muffin tins or skillet, bake at 350°. Muffins should take 12-15 minutes and the skillet will take 40-45 minutes to bake.

Serve warm or cool.


Chocolate Chip Dip

Prep and Cook Time: 20-30 minutes

Serves: 8-10

1/2 cup butter softened

8 oz. cream cheese softened

1/2 cup brown sugar

1/4 cup powdered sugar

1 teaspoon vanilla extract

1/4 tsp. salt

3/4 cup mini chocolate chips

Serve with:

1 box Graham Crackers

or/and

2-4 Granny Smith Apples

or/and

Your favorite Cookies


Instructions:

In a mixing bowl, whisk together butter, cream cheese, and brown sugar.

Add in the remaining ingredients. Serve with graham crackers, Apples, cookies or whatever else you choose.

Serve at room temperature or chilled.

Store covered in the fridge for up to 3 days.


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