You asked for it, so here it is…grocery lists and recipes! J
I can usually get away with going to the grocery store for the ‘big stuff’ once a month with just a stop in for a few staples…bread, milk, etc. NICE!
The Recipes
Ground Turkey Spaghetti Sauce: 99/1 Ground Turkey. Brown with chopped onion, garlic, celery, bell pepper, and basically any veggies you want to toss in…the more veggies the better it is for you! I put just a little bit of olive oil (1 tsp at most) just to keep it from sticking. After browning, I add a can of unsalted tomato sauce and Italian diced tomatoes and some water. I also add about a tsp of oregano & basil. Simmer about 10 minutes and serve over whole wheat spaghetti.
Grilled Chicken Tostadas/Tacos: Super easy…I buy the pre-grilled chicken at HEB (they have several different seasonings.) Warm that up in the microwave, per package directions, chop it up and serve with your tostada/taco shell. You can use refried beans, salsa, rice, pico…whatever you like! J
Cilantro Rice: Cook rice with part water, part vegetable or chicken stock, a teaspoon of butter, a couple of cloves of garlic, and a couple of teaspoons of lime juice. Bring it to a boil and then simmer for about 20 minutes. While that is cooking, whisk together a tablespoon of lime juice, two teaspoons of sugar, and four tablespoons of fresh chopped cilantro. Pour over hot rice and mix in with a fork…yum!
Grilled Chicken & Spinach Pizza: I use the Jiffy Pizza Crust Mix (just mix with water…follow directions on the box.) Mix one can of unsalted tomato sauce with 1 tsp garlic powder and 1 tsp oregano. This is your pizza sauce. Spread it on the semi-cooked crust, top with chopped, pre-grilled chicken from HEB, your favorite shredded cheese (I use the Italian Blend), and add some spinach leaves. Bake as directed on Jiffy package and dinner is DONE!
Toasted Deli Sandwiches: Thanks to my mother-in-law for this awesome simpleness! Toasted hoagie buns, with a variety of luncheon meat, add your favorite cheese and broil until just melted. Serve topped with chopped olives and creamy Italian dressing (or ranch, or your favorite…you get the idea!)
Pork Chops & Rice: (Laura’s recipe) Brown four pork chops in a skillet. Dissolve a beef bouillon cube in two cups of water. Remove pork chops from skillet. Saute a chopped bell pepper, a bunch of green onion chopped, & rice for about two minutes. Add the bouillon water and bring it to a boil. Reduce the heat to simmer. Put the porkchops on top of the mixture in the skillet, cover and simmer for 20 minutes.
Salsa Chicken: In crockpot, layer sliced onion and bell peppers, chicken breast (seasoned to your liking,) a little bit of water, and a jar of salsa. Cook on low all day. You can add some shredded cheese in the last 30 minutes and just let it melt over the chicken. Come home from work and dinner is done! Serve with warm tortillas and maybe some of that cilantro rice. I also like to do my quick version of Spanish rice…cook some rice, add some chili powder and a can of rotel…DONE!
Roast: Generously season your roast with salt, pepper, seasoning salt…basically whatever you like. Layer in crockpot, onion, roast, potatoes and carrots, and chopped garlic. Add some water and cook on low all day. It will be fall apart delicious!
I use this roast all week…we will have roast and potatoes a couple of nights and French Dip sandwhiches the other couple of nights. For the French Dip, you can always get a pack of the au jus and prepare it according to directions, or just use what is with the roast. More simplicity!
The Grocery List
onion
celery
green beans
fruit
cilantro
limes
Spinach
pico de gallo
Bell pepper
Potatoes
Carrots
Turkey
Pork chops
Roast
Chicken breast
pre-grilled chicken
Deli meat
shredded cheese
tostada shells
Hoagie bread
Mixed veggies
Dinner rolls
tomato sauce
refried beans
rice
Jiffy pizza crust
Chopped olives
Salsa
Rotel
Au jus seasoning mix
Chips
