Day One:
Tuna Noodle Casserole
Ingredients:
1 tsp Old Bay Seasoning
1 tsp dried dill
1 cup shredded cheddar
1 can cream of celery soup
1/2 cup milk
1 can peas, drained or 2 cups frozen, thawed
2 tbsp chopped pimentos (optional)
2 cans tuna, drained & flaked
1 small onion, diced
2 cups egg noodles, cooked
2-3 tbsp dry bread crumbs
1 tbsp butter
Directions:
Preheat oven to 400 degrees.
In a large bowl, mix soup, cheddar cheese, milk, diced onion, pimentos, old bay seasoning, dill, and tuna. Stir until well combined. Combine tuna mixture and noodles and pour into 1 1/2 qt casserole dish.
Bake for 20 minutes. Stir.
Melt butter, mix with bread crumbs. Sprinkle on top. Bake an additional 5 minutes.
Day Two:
Tuscan Chicken
Ingredients:
2-3 chicken breasts, cut into 1" strips, lengthwise
Salt & Pepper
3 tbsp olive oil
3 cloves garlic, crushed
3 tbsp white wine vinegar
2 tbsp butter
2 shallots, chopped
1 tbsp dried rosemary
2 tbsp flour
1 cup white wine
2 cups (1 can) beef broth (Yes, beef!)
1 pkg sliced fresh mushrooms (around 6 oz)
Directions:
Heat a large, deep skillet over medium-high heat. Add olive oil to pan before it gets too hot.
Season chicken strips with salt & pepper. Add chicken & garlic to pan. Cook chicken approximately 2 minutes on each side until browned and remove from pan. Set aside. Reduce heat to medium. Add vinegar to pan and let it cook off.
Add butter, shallots & rosemary to the pan and cook 2 minutes. Add the flour and cook one minute more. Whisk in wine, reduce one minute. Whisk in beef broth and bring liquids up to a bubble. Add mushrooms.
Return chicken to pan and simmer over medium heat 7-8 minutes to finish cooking chicken through. Stir occasionally and cook until sauce reduces a little and thickens.
Day Three:
Baked Tilapia
Ingredients:
Cooking Spray
4 (6-8 oz) tilapia fillets
Salt & fresh pepper
1 large lime, finely grated zest & juice
2 tbsp butter
Directions:
Preheat oven to 375 degrees. Coat a large, cast iron pan with cooking spray.
Rinse fish & pat dry. On a plate, season each fillet with salt, pepper and lime zest. Move fish to cast iron pan. Put a pat of butter on each fillet and sprinkle with lime juice. Cook in the oven for 8 to 12 minutes until fish flakes easily with a fork.
Day Four:
Crockpot Beef with Mushrooms and Red Wine
Ingredients:
1 tbsp olive oil
1 pkg (1-1 1/2 pounds) stew beef, large gristle removed
1 pkg cremini mushrooms (or regular white mushrooms), quartered
2 cloves minced garlic
salt & pepper
2 tbsp tomato paste
3 tbsp flour
1/2 pkg frozen pearl onions OR 1 medium onion, cut into chunks
1 1/2 cups beef broth
1 cup red wine
1/2 tsp dried thyme
Directions:
Heat oil in large, nonstick skillet over medium high heat. Add beef to skillet and cook 5 minutes until browned. Remove to crockpot.
Add mushrooms and garlic to skillet. Add salt, pepper & tomato paste. Cook about 5 minutes. Add flour and cook one minute. Remove to crockpot.
To crockpot add onions, beef broth, wine and thyme. Cook on high 4 hours or low 7 hours. Serve with mashed potatoes.
Day Five:
Perogy Shells
Ingredients:
1 (12 oz) pkg Jumbo Pasta Shells, cooked until
1 small onion, chopped
1/2 cup butter
6 medium potatoes, boiled & mashed
1 tsp garlic powder
1 tsp onion powder
1/4 cup milk
2 cups shredded cheddar, divided
Salt & pepper
Chopped chives for garnish (optional)
Sour Cream (optional)
Directions:
Cook Pasta Shells until tender but firm according to package directions (about 10 mins). Rinse and allow to rest in cold water. (Makes about 20 usable shells)
Melt butter in small saute pan. Add onion and cook 2-4 minutes until softened. Add butter & onion mixture to mashed potatoes. Add garlic powder, onion powder, salt and pepper, 1/2 cup shredded cheese, and milk and stir to combine. Stuff shells with mixture.
Preheat oven to 350 degrees. Put filled shells onto a cookie sheet and sprinkle with remaining cheese. Bake for about 10 minutes if filling is warm. If shells have been refrigerated prior to baking, cover with foil and bake covered for 10 minutes then remove foil and bake an additional 10 minutes uncovered until cheese is melted and shells are heated through. Serve with sour cream & chives, if desired.
Week Six Shopping List:
1 can cream of celery soup
1 can peas or 2 cups frozen peas
chopped pimentos
2 cans tuna
2 cans beef broth
tomato paste
Old Bay Seasoning
dried dill
bread crumbs
Salt & Pepper
olive oil
white wine vinegar
dried rosemary
flour
butter
dried thyme
garlic powder
onion powder
3 cups shredded cheddar
milk
butter
Sour Cream
2 small onions
1 medium onion OR 1/2 pkg frozen pearl onions
fresh garlic
2 shallots
1 pkg sliced fresh mushrooms
1 pkg whole cremini mushrooms OR regular whole white mushrooms
1 large lime
6 medium potatoes
Chopped chives
1 (12 oz) pkg Jumbo Pasta Shells
egg noodles
2-3 chicken breasts
4 (6-8 oz) tilapia fillets
1 pkg (1-1 1/2 pounds) stew beef
1 cup white wine
1 cup red wine
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