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