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

Groceries for Week 6. March 30-April 4


6 Onions

5 pounds Russet Potatoes

1-pint blueberries

1 bag spring salad mix


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)


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



baking powder

Baking soda

Brown sugar

Corn starch

corn meal





Italian seasoning

Cayenne Pepper

Garlic Powder

Cajun seasoning

Red Pepper flakes


Cream of tartar




Onion powder


1 box ziti

2 boxes Penne

2 boxes Farrafella (bowtie)

2 cups rice


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)


2 bags corn


6-8 Hoagie/Sub Rolls

1 cup Pecans


Vegetable oil

Olive Oil

½ cup dried cranberries

½ cup sunflower seeds (optional for a salad)

Balsamic Vinegar

Red Wine Vinegar


Orange juice with pulp

Vegetable Shortening

White vinegar

Week 6 Recipes:

NYC Crock-Pot Heros

Prep and Cook Time: 6-8 hours


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


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.


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


Preheat oven to 350 F

Grease a 9x13 baking pan

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


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


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)


Blueberry-Cran & Mandrin Salad

Prep and Cook Time: 15-20 minutes

Serves: 6


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



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.


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


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)


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


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


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


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



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


½ Cup butter softened

4 Cups powdered Sugar

3 Tablespoons milk

1 ½ teaspoons vanilla extract


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


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


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


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