Dinner Magic Menus and Shopping List July Week 4

I love fresh mangoes and tropical fruits. They're all so fresh right now. That's why I included mangoes in two of this week's recipes and some pineapple as well. If you can't get mangoes in your area, peaches make a delicious substitution in the recipes that use mango. If you do have mangoes in your market, check out my mango article that tells how to choose them, store them, core them, and cut them.


Dinner Magic Menus July Week 4

Dinner Magic Shopping List July Week 4

Speaking of fruits, if you want a dessert this week, try these Whole Wheat Shortcakes with Strawberries, Blueberries, and Cream. Or if you just need something to cool you down, try a healthy shake like the Orange Delight or the Blueberry and Honey. If you're really adventurous, the Avocado Shake is creamy and yummy.


Photo/Xenia on Morguefile


More great recipes are at my Sacramento Easy Meals Examiner website.

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Dinner Magic Shopping List July Week 3

Use this shopping list to buy all the groceries you need to make the seven delicious dinners in the Dinner Magic Menus July Week 3.

Meats:
4 boneless, skinless, chicken breasts
2 pounds of chicken breast tenderloins
2 pounds country style pork ribs
1 pound ground turkey

Dairy:
1 cup of grated Cheddar cheese
1 cup of ricotta cheese
½ cup of grated Mozzarella cheese
1 cup grated Parmesan cheese
Eggs

Frozen Food:
1 package frozen peas and carrots
1 cup of frozen carrot slices
2 cups of frozen chopped broccoli

Fresh Food:
1 dozen fresh corn tortillas
2 heads of iceberg leaf lettuce
1 head of Romaine lettuce
1 bunch of baby spinach leaves
1 green bell pepper
6 green onions
2 tomatoes
1 cup of cherry tomatoes
1 head garlic, or 1 jar crushed garlic
1 bunch of fresh basil
1 bunch chopped parsley
1 fresh lemon
4 russet potatoes

Canned Food:
1 small jar of sweet and sour sauce
1 can (15 ounces) crushed pineapple
1 can refried pinto beans
1 cup of salsa
2 small cans of sliced black olives
1 small jar of capers
1 small can of sun dried tomatoes
1 can of artichoke hearts in water
1 jar marinara sauce
1 cup chicken broth

Dry Food and Staples:
Olive oil
Cooking spray
Brown or white rice
1 pound of fusilli pasta
Flour
1 package of bread machine yeast or 2 ½ teaspoons yeast

Spices and Condiments:
Salt and pepper
Sugar
1 packet taco seasoning mix
Mrs. Dash lemon pepper seasoning
Italian seasoning blend
Dried parsley
Soy sauce
1 small jar orange marmalade
Small bottle of catsup
Asian style dressing, Caesar salad dressing

Other items needed:
Small bottle of white wine
Aluminum foil

Dinner Magic Menus July Week 3

Sweet and Sour Chicken over Brown Rice

Taco Salad with Home Made Baked Tortilla Chips

Broccoli Cheese Calzone with Marinara Sauce

Mediterranean Pasta Dinner

Chicken Picatta over Brown Rice Pilaf

Pork Ribs and Potatoes on the Grill

Grilled Chicken Ceasar Salad

All the groceries you need to make these seven delicious meals are in the Dinner Magic Shopping List July Week 3.

Pork Ribs and Potatoes on the Grill

Ingredients:

• 2 pounds country style pork ribs
• ¼ cup soy sauce
• ¼ cup orange marmalade
• 2 tablespoons of catsup
• 4 russet potatoes, scrubbed
• 2 teaspoons olive oil
• ½ head of iceberg lettuce, chopped
• ½ bunch of baby spinach leaves
• 1 cup of cherry tomatoes
• ¼ cup Asian style dressing
• Aluminum foil

Preparation:
Mix the soy sauce, marmalade, and catsup in a bowl.
Brush the ribs with the sauce.
Place ½ teaspoon of olive oil in the center of a square of aluminum foil.
Place a potato on the oil and roll it up in the aluminum foil.
Repeat with the other potatoes.
Place the ribs and potatoes on the outdoor grill and cook over medium high heat until done.
Alternatively, these may be baked in a 375 degree oven 45 minutes or until done.
Toss the lettuce, spinach, tomatoes, and dressing.
Serve the ribs and potatoes with the salad.


Photo/Mike Johnson, TheBusyBrain.com
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Grilled Chicken Caesar Salad

Ingredients:

• 2 boneless, skinless, chicken breasts
• Mrs. Dash lemon pepper seasoning
• 1 head of Romaine lettuce, cut up
• ¼ cup of Caesar salad dressing
• ¼ cup of Parmesan cheese

Preparation:
Sprinkle the lemon pepper seasoning over the chicken breasts.
Grill on the indoor grill until done, about 5-8 minutes.
Toss the lettuce, dressing, and cheese.
Slice the chicken breasts into pieces.
Place on top of the salad.


Photo/Devlyn on Flickr
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Chicken Picatta over Brown Rice Pilaf

Ingredients:
2 boneless, skinless chicken breasts
¼ cup flour
1 tablespoon dried parsley
1 teaspoon salt
½ teaspoon pepper
2 tablespoons butter
1 tablespoon olive oil
1 cup chicken broth
Juice of one fresh lemon
¼ cup chopped parsley
1 cup brown rice
1 package frozen peas and carrots

Preparation:
Cook the rice in boiling water according to package directions.
Stir the frozen peas and carrots into the cooked rice.
Cover and keep warm.
Place the chicken breasts between two sheets of plastic wrap and pound until they are ¼ inch thick.
Cut each piece in half, making four pieces total.
Put the flour, dried parsley, salt and pepper in a bag.
Place the chicken pieces in the bag and shake to coat.
Heat 1 tablespoons butter and t1 tablespoon olive oil in a pan.
Cook the chicken breasts until browned, about 3 minutes per side.
Remove from the pan.
Add the lemon juice and broth to the pan and scrape up any brown bits.
Boil the liquid for ten minutes. Add one more tablespoon of butter to the broth.
Remove from the heat. Add the parsley to the sauce.
Pour the sauce over the chicken and serve over the rice pilaf.

Tip: If the sauce needs to be thickened, mix one tablespoon of flour with 2 tablespoons of water and whisk into the sauce.



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Mediterranean Pasta Dinner

Ingredients:

• 1 pound of fusilli pasta
• 1 pound of chicken breast tenderloins
• 2 tablespoons of olive oil
• 2 teaspoons of crushed garlic (2 cloves)
• 1 small can of sliced black olives
• ¼ cup of capers
• ¼ cup of sun dried tomatoes1 can of artichoke hearts in water, drained
• ½ cup of white wine
• ¼ cup of fresh basil, chopped
• ½ cup of grated Parmesan cheese

Preparation:
Cook the pasta in boiling water according to package directions.
Heat the olive oil in a pan and add the garlic. Cook until the garlic begins to brown.
Cook the chicken in the olive oil and garlic and cut into pieces.
Add the olives, capers, tomatoes, artichoke hearts, white wine, and basil.
Simmer for ten minutes. Drain the pasta.
Stir the pasta into the chicken mixture.
Sprinkle with Parmesan cheese and serve with a side salad.



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Broccoli Cheese Calzone with Marinara Sauce

Ingredients:
Pizza dough:

• 1 cup plus 2 tablespoons of water
• 2 tablespoons of olive oil
• 3 cups of flour
• 1 teaspoon Italian seasoning blend
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 package of bread machine yeast or 2 ½ teaspoons yeast

Filling:

• 2 cups of frozen chopped broccoli
• 1 clove garlic, crushed or 1 teaspoon crushed garlic
• 1 cup of ricotta cheese
• ½ cup of grated Mozzarella cheese
• 1 egg
• 1 teaspoon Italian seasoning blend
• 1 small can of black olive slices
• Topping:
• 1 jar marinara sauce
• Grated Parmesan cheese

Preparation:
Place the pizza dough ingredients in the bread machine and set to the dough cycle.
Mix together the filling ingredients and set aside.
Divide the dough into four pieces.
Roll each piece out into a circle about the size of a pie pan. (8-9 inches)
Place a quarter of the filling in each round and fold the dough over the top.
Crimp the edges by rolling the dough edge up and crimping with a fork or squeezing with your fingers.
Cut 2 or 3 small slits in the top to let the steam escape while baking.
Brush the calzones with olive oil.
Place them on a greased baking sheet, with no edges touching.
Bake in a 425 degree oven for 12-18 minutes, until golden brown.
Warm the marinara sauce in the microwave.
Serve the calzones with marinara sauce and grated Parmesan cheese on the side.



Photo/Canadacow on Flickr

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Taco Salad

Ingredients:

• 1 pound ground turkey
• 1 packet taco seasoning mix
• 1 can refried pinto beans
• 2 fresh tomatoes, chopped
• 3 green onions, chopped
• 1 head of iceberg leaf lettuce, chopped
• 1 cup of grated Cheddar cheese
• Baked tortilla chips
• 1 cup of salsa
• Cooking spray

Preparation:
Cut 4 corn tortillas into strips or triangles.
Spray a thin baking sheet with cooking spray.
Lay the tortillas on the sheet, and lightly spray them with cooking spray.
Sprinkle lightly with salt.
Bake in a 400 degree oven for 10-12 minutes, until crispy.
Brown the turkey with the taco seasoning mix.
Place lettuce in bowls.
Top the lettuce with the meat, beans, cheese, tomatoes, and onions in that order.
Garnish with the baked tortilla chips and salsa.

Photo/Suzanne Pitner, Baked Tortilla Chips
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Sweet and Sour Chicken over Brown Rice

Ingredients:

• 1 pound chicken breast tenderloins
• 2 tablespoons olive oil
• 1 small jar of sweet and sour sauce
• 1 can (15 ounces) crushed pineapple, drained
• 1 cup of frozen carrot slices
• 1 green bell pepper, cut into bite sized pieces
• 1 cup of brown or white rice
• 3 green onions, chopped

Preparation:
Tip: Don’t throw away the pineapple juice from the can. Add it to other juice in the refrigerator.

Heat a pan with olive oil.
Cook the chicken in the oil until browned and cooked through.
Cut the chicken into bite sized pieces.
Return to the pan and stir in the sweet and sour sauce, pineapple, carrots, and bell pepper.
Keep warm while the rice cooks.
Cook the rice in boiling water according to package directions.
Serve the sweet and sour chicken over the rice.
Garnish with chopped green onions.


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Dinner Magic Shopping List July Week 2

These are all the ingredients you need to make the seven delicious dinners for Dinner Magic Menus July Week 2.

Meats:
1 pound of large shrimp, shelled and deveined
1 turkey breast, up to 6 pounds
½ pound sliced turkey (You may use leftovers from the Herb Turkey Breast dinner)
1 pound ham steak, fully cooked
1 cup of chopped ham (You may use the leftovers from the Ham Steak Dinner)
1 pound boneless, skinless, chicken tenderloins
1 pound boneless pork sirloin, cut into bite sized cubes

Dairy:
Eggs
Butter
Non-fat milk
Greek yogurt
4 cups of grated Cheddar cheese
4 slices of Swiss cheese
1 cup orange juice

Frozen Food:
1 package of frozen peas
1 package frozen snow peas
2 cups of chopped broccoli florets

Fresh Food:
1 head of red leaf lettuce, cut up
1 head of iceberg lettuce
1 tomato
1 cucumber
1 pound fresh green beans
2 onions
1 lime
1 head of garlic clove, or one jar crushed garlic
1 bunch cilantro
4 russet potatoes

Canned Food:
½ cup of crunchy peanut butter
1 can of yellow corn, rinsed and drained
1 cup of sauerkraut
2 cans of chicken broth
1 can (15 ounces) stewed tomatoes, chopped

Dry Food and Staples:
Olive oil
Peanut oil, (Optional)
Flour
1 cup of coconut
Rice, brown and white
Italian bread crumbs
8 ounces of whole wheat penne pasta
8 slices of rye bread or whole wheat bread
1 package soba noodles (You may substitute spaghetti)
Whole wheat tortillas, burrito size
1 cup black beans

Spices and Condiments:
Salt and pepper, saffron, cumin, chili powder, paprika, crushed red pepper
1 sprig of rosemary, fresh chives
Mrs. Dash lemon pepper seasoning
Orange marmalade
Dijon style mustard
Honey
Brown sugar
Italian dressing, Thousand Island dressing
Hot sauce or salsa

Other items needed:

Dinner Magic Menus July Week 2

Coconut Shrimp with Mandarin Orange Dipping Sauce

Lemon Herb Turkey Breast with Summer Salad


Citrusy Ham Steaks with Chunky Smashed Potatoes


Baked Penne with Ham and Broccoli


Turkey Cheese Reubens with a Wedge Salad

Chicken with Satay Sauce

Mexican Pork and Black Bean Burritos in the Slow Cooker

For the complete grocery list with everything you need to make these seven meals, see the Dinner Magic Shopping List July Week 2.

Mexican Pork and Black Bean Burritos in the Slow Cooker

Ingredients:
1 pound boneless pork sirloin, cut into bite sized cubes
1 cup black beans
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon salt
1 onion, chopped
1 garlic clove, crushed, or 1 teaspoon crushed
½ cup chopped cilantro
1 can (15 ounces) stewed tomatoes, chopped
1 can chicken broth
1 cup brown rice
1 cup Cheddar cheese, shredded
Whole wheat tortillas, burrito size
Shredded lettuce for garnish
Extra sour cream or Greek yogurt for the topping
Hot sauce or salsa.

Preparation:
Mix the meat, beans, and spices in the slow cooker.
Add the onions and garlic.
Cut up the stewed tomatoes by using a pair of kitchen shears. Cut them right in the can.
Add the tomatoes, chicken broth, and cilantro to the crock pot and stir.
Cook on LOW 8-9 hours.
Cook the rice in boiling water according to package directions.
Strain off excess fluid from the meat mixture.
Stir the rice into the meat mixture.
Spread some of the mixture into the center of tortillas and top with cheese.
Wrap up the burritos.
Serve with sour cream lettuce, hot sauce, and extra chopped cilantro.


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Chicken with Satay Sauce

Ingredients:

• 1 pound boneless, skinless, chicken tenderloins
• 2 tablespoons butter
• 2 tablespoons olive oil or peanut oil
• 1 onion, chopped
• 1 cup of chicken broth
• ½ cup of crunchy peanut butter
• 1 teaspoon crushed red pepper
• 1 lime, cut into pieces
• ¼ cup chopped cilantro
• Salt and pepper
• 1 package frozen snow peas
• 1 package soba noodles (You may substitute spaghetti)

Preparation:
Melt the butter in a pan with the olive oil.
Cook the chicken in the olive oil and butter until brown on all sides and cooked through.
Sprinkle with salt and pepper, and remove from the pan.
Stir in the onion, and cook until softened.
Add the broth and scrape the bottom of the pan to pick up any browned bits.
Stir in the peanut butter and crushed red pepper. If the sauce is too thick, add more broth a tablespoon at a time.
Return the chicken to the skillet and simmer for 20 minutes.
Cook the noodles according to package directions in boiling water.
Heat the snow peas in the microwave.
Toss the snow peas and a small amount of the sauce into the cooked noodles.
Place the chicken and sauce over the noodles and serve with lime on the side.



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Turkey Cheese Reubens with a Wedge Salad

Ingredients:

• ½ pound sliced turkey (You may use leftovers from the Herb Turkey Breast dinner)
• 8 slices of rye bread or whole wheat bread
• 1 cup of sauerkraut
• ¼ cup Thousand Island dressing
• 4 slices of Swiss cheese
• ½ head of iceberg lettuce, cut into wedges

Preparation:
Place the sauerkraut in a colander and rinse with cool water.
Squeeze the excess liquid out until it is practically dry.
Spread the Thousand Island dressing on the bread slices.
Place some turkey, sauerkraut, and a slice of Swiss cheese on four slices.
Top with another slice of bread.
Grill on the indoor grill until the bread is browned and the cheese is melted, about 2-3minutes.
Serve the lettuce wedges with additional salad dressing.


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