Featured Menu

In case you checked out the sample menu tab, here is the featured menu. Who doesn't like quick n' easy? And this week happens to be very summer friendly as well.

Week 2- Quick n’ Easy

Helpful Hints

*Leftover Tomatoes used for Mexican salad can be used in tomato/cucumber salad so chop all the tomatoes for the week and stow for next meal.

*Left over lettuce can be chopped up and served on the side with the burritos.

Day 1

Tomato Cream Pasta (serves 4)

Ingredients:

• Penne pasta or other tube pasta
• 1 can Diced Tomatoes
• 1t dried basil
• 1/2 to 3/4 c. whipping cream
• 1/3c parmesan cheese
• Optional: Red pepper flakes- if you want a kick
• Broccoli
• Optional: Chicken or shrimp

Cooking Directions:

Cook pasta according to package directions, drain and keep warm.

Cook tomatoes over medium – high heat in skillet until thickened about 5min. Add basil and cream. Bring to boil then reduce heat. Add frozen broccoli and meat. Cook until thickened. Toss with pasta and cheese. Serve immediately.

Suggested Sides: Salad and French or Italian Bread

Day 2

Mexican Layered Salad

Ingredients:

• 3/4 to 1 lb Ground Beef
• Romaine lettuce, shredded
• 2 large tomatoes, diced
• 1 can pinto beans, drained and rinsed, slightly heated
• 1 c. Scallions, sliced
• Salsa
• Sour cream
• Lime juice
• Taco Seasoning, about 3 Tbsp
• Cilantro
• Tortilla Chips
• Shredded Cheddar Cheese

Cooking Directions:

Spray a skillet with nonstick spray and set over medium heat. Add beef and cook, until no longer pink. Stir in taco seasoning and 1/3 c. water. Bring to boil then simmer. Squeeze a bit of lime juice beef is cooking.

Build your own salad with all the toppings. Use salsa and sour cream as dressing.

Day 3

Bistro Ham Sandwiches

Ingredients:

• Sandwich Bread
• Butter
• 2 Granny Smith Apples, thinly sliced
• 1/2 lb Deli Ham slices
• 1/3 lb Deli sliced Swiss cheese
• Mustard, any type
• Pepper

Cooking Directions:

Spread butter on outside of bread. Spread mustard on inside of bread. Layer ham, cheese, and apple in sandwich, sprinkle with pepper. Cook in skillet on medium-high on both sides until cheese is melted.

Suggested Sides: Tomato and Cucumber salad:

2 tomatoes, cut into 1/2 in. pieces

1 cucumber, cut into 1/2 in. pieces

1 tsp olive oil, 1 tsp vinegar, 1/2 tsp. Honey

Feta- sprinkled

Salt & Pepper to taste

Fruit of choice

Day 4

Green Chilies and Cheese Burritos (enough for about 5 burritos)

Ingredients:

• 1 can Refried Beans
• 1 4 oz can diced green chilies
• 1/2 c. Cheddar cheese, shredded
• 1/4 c. onion, finely diced
• Burrito size tortillas
• Milk
• Salsa
• Butter

Cooking Directions:

Sauté onions in a small about of butter in a saucepan. Add beans, chilies, cheese, and small amount of milk in saucepan. Heat through. Top with salsa and fold into burrito.

Suggested Side: Salsa, White Corn, Lettuce

Shopping List SS means it’s a Suggested Side

Already in the Cupboard

Basil

Lime Juice

Taco Seasoning

Mayo or Butter

Mustard

Olive Oil

Vinegar

Honey

Milk

Produce, Deli, & Bakery

3 large Tomatoes- 1 is SS

Romaine lettuce, enough for 2 salads

Scallions

1 bunch Cilantro

1 Cucumber-SS

Fruit of choice - SS

1 onion

2 Granny Smith Apples

1/2 lb Deli sliced Ham

1/4 lb Deli sliced Swiss Cheese

French or Italian Bread- SS

Meat, Dairy, & Freezer sections

1 lb ground Beef

Frozen shrimp (can replace with chicken breast)

1 bag frozen Broccoli florets

1 bag frozen Corn- SS

1 c. Whipping Cream

Feta- SS

Sour cream

8 oz Cheddar cheese

Non-Perishables

Penne pasta

1 can diced tomatoes

1 can pinto beans

1 can refried beans

1 can diced green chilies

Salsa

Shredded Parmesan cheese

Sandwich Bread

Tortillas, burrito size

Tortilla Chips