Week 2

7. Tacos and rice

8. Meatloaf and mashed potatoes and carrot coins (optional)

9. Green chicken enchiladas and fruit

10. Glazed pork with a box rice side

11. Man-which and sweet potato chips

12. Chicken thighs w/artichoke cream sauce and pasta

Grocery List: Week 2

Chicken thighs (boneless skinless)** OR Chicken breast

Hamburger meat (need 5-6 lbs total. Need at least 1 lb to be ground chuck, 1 lb sirloin).

Rotisserie chicken

Pork chops

Heavy cream

Parmesan cheese

Cheddar cheese

16 oz mushrooms

Garlic cloves

Cram cheese

Chives or green onions

Sweet potatoes

Shredded lettuce

1 Red pepper

Carrots coins (around 3 lbs)

Tomatoes (optional, tacos)

Onions (need 3, extra for tacos)

Garlic cloves

Cilantro- may have some left over from week before

Fruit for fruit salad (or frozen baked apples)

Avocados or Guac (optional, tacos and enchiladas)

6oz. garlic flavored croutons

White wine

Honey (large—you will use it)

Maple Syrup

Brown sugar

Catsup

Chicken broth (box)

Can artichoke hearts

Balsamic vinegar

Rosemary

16 oz. salsa verde (I use La Conseta)

1 can cream of (your choice)-celery, chicken,

Spanish or Mexican rice mix

Manwhich sauce

Corn tortillas (soft)

Taco shells

Hamburger buns

Rigatoni pasta (or other tube noodle)

7. Self explanatory. Serve with Spanish rice.

8. Mix 6 ounces garlic-flavored croutons

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1 teaspoon chili powder

1 teaspoon dried thyme In a food processor and pulse till crumbed.

Mix 1 onion, roughly chopped

1 handful carrot coins(optional)

3 whole cloves garlic

1 red bell pepper in a food processor and pulse till fine, but not mush.

Crumble 1lbs ground chuck and 1 lbs ground sirloin into a bowl. Gently mix with vegetable and crouton mixture(be careful not to OVER MIX) Add 1 1/2 teaspoon salt and 1 egg.

Mix 1 cup ketchup

1 tbs. brown sugar

Dash Worcestershire sauce

Dash hot pepper sauce

and 2 tablespoon honey together. Divide and add half to the meat mixture. Form a loaf with the meat (use a loaf pan to help you). Place the loaf in the center of a cookie sheet that is covered in foil and sprayed (I use a silicon baking sheet) Place in a 325 degree oven for 15 minutes. Remove and glaze with the remaining glaze mixture. Return to the oven and cook for 30-45 min. more. (internal temp should be 155).

Prepare the Carrots- optional
In a large skillet, combine the carrots, ¼ cup syrup ( or honey), 2 tbsp. butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Bring to a boil. Reduce heat and simmer, partially covered, stirring once, until the carrots are tender and the liquid has reduced to a glaze, 12 to 15 minutes. (If the carrots are tender before the liquid has thickened, uncover, increase heat to medium-high, and cook until the liquid forms a glaze.)

9. Combine salsa verde and can of cream of ? soup (I use chicken or celery). Spoon just enough sauce in to the bottom of a 13x9 to cover the bottom. Shred a rotisserie chicken. Combine with a block of cream cheese that is room temperature, garlic salt, 2-3 tbs. chopped cilantro, 1/2 minced onion (optional), and ½ block of shredded Monterey jack cheese. Place 2 tbsp. mixture in the middle of corn tortillas, roll, and place seam side down in prepared dish. Bake at 350 for 35 minutes. Remove and cover with remaining ½ block cheese (and more onions) and return to oven until cheese is melted and bubbly (about 15 min).

* serve with a fruit salad or baked apples

10. Make a glaze of 4 garlic cloves, chopped, 1 tbsp. rosemary, ½ cup balsamic vinegar, 3 tbsp. honey, 2 tbsp. olive oil, and 1 tbsp. Dijon mustard (**I sometimes double this). Salt and pepper the pork chops. Heat a tablespoon of oil in a pan and sear the pork on both sides (3min each). Pour the glaze over the pork and let it simmer for 8-10 min. (I put mine in a 350 degree oven – pan and all). Remove the pork and reduce the sauce by boiling it for several minutes.

11. Cook Manwhich filling as directed. For Sweet potato chips: Preheat oven to 450 degrees F. Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with seasonings (old bay, garlic salt, Italian seasonings- whatever you want). Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd (this will make them mushy). Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 -30minutes. Let cool 5 to 10 minutes before serving.

12. Salt and pepper chicken pieces. Heat 3tbs. olive oil in a large skillet over medium-high heat. Add chicken pieces and brown for 1 to 2 minutes. Remove chicken from skillet. Add sliced mushrooms to pan with 5 chopped garlic cloves, and stir around and cook for a couple of minutes. Add ½ cup wine and cook for a minute while it evaporates. Pour in 2 cups chicken broth—you should have enough for it to be very liquidy. Stir to deglaze the pan, then add chicken back to pan. Add artichoke hearts (14.5 oz can drained, rinsed, and patted dry- I chop them a little). Put the lid on the skillet and continue cooking over medium-low heat for 30 minutes, checking to make sure chicken broth doesn’t completely evaporate. (Add more as needed).** because I do 2 packs of thighs I put mine in a sprayed casserole dish with foil over it and place it in a 375 oven for 30 min.** Remove lid and reduce heat to low **or put back in the oven**. Pour in 1 cup cream and shake/stir to distribute. Add chives, and add chicken back to pan. Put lid on pan again and cook for an additional 10 minutes. Remove chicken to a serving plate. Pour sauce back into sauce pan and bring it to a slow boil. Thicken with a 1 tbs.cornstarch that has been mixed with 1 tbsp. COLD water, whisk in. Stir and check for seasonings; add salt and pepper to taste. Pour over cooked pasta. Top with more chives and Parmesan.