Click here for February’s Meal Plan
- Cheese – parmesan 1 C. + 1/3 C.
- butter – 3 sticks
- Cheese – Monterey jack cheese, shredded 8 ounces (about 2 cups)
- Cheese Cheddar 16 oz
- Cheese Mozzarella 16 oz grated
- Cream cheese 2 – 8 oz package + 3 oz
- Milk 8 cups
- Sour cream 16 oz + 1/2 C.
- Ham, 10 oz total thinly sliced
- Swiss cheese (or 4 oz thinly sliced Swiss and 6 oz provolone cheese), 10 oz thinly sliced
- Broccoli, 2 medium heads or 1 bag frozen)
- Celery, 5 stocks
- Cilantro, 1 small bunch
- Garlic 14 cloves
- Green bell pepper (cut into strips) 1
- Green onion, 1 bunch
- Onion 4
- Potatoes, 3
- Red onion 1 small
- Red pepper, 1
- Sweet potatoes, 2
- Mushrooms, 8 oz sliced
- peas & carrots, frozen 1-2 cups
- bacon 8 slices
- Chicken Breasts 28
- Ground Beef 2 lb
- Ham 1 cup
- Dried basil
- Dried parsley
- Black Pepper
- Chili powder
- Cream of tartar
- Garlic Powder
- Italian seasonings
- Onion Powder
- Dried dill seed
Common Pantry Items
- dry active yeast 1 TBS
- eggs 12
- Flour – 2.5 cups white whole wheat flour
- Flour 3 cups + 2 TBS
- Bisquick 1/3 c
- Honey 1 tsp
- Italian-flavored bread crumbs ¾ cups
- Mayonnaise 1-1/4 cup
- Oil 3/4 cup
- 3 tablespoons sesame oil (or vegetable oil)
- Olive oil 8 TBS
- Vinegar 1/4 cup
- White Rice 5 cup
- soy sauce ¼ cup
- Worcestershire sauce 1/3 c grated
Canned and Random
- White beans, 1 can
- Ritz cracker crumbs 8 crackers
- fresh lime juice (from about 1 lime) 2 teaspoons
- lemon juice 2 tsps
- black beans 3 cans
- chicken broth 6 cans
- Chicken Bullion 2 tsp or 2 cubes
- Beef Bullion 1 tsp or Cube
- corn, 1 can
- cream of chicken soup 1 can
- green chile enchilada sauce 1 can (7 ounce)
- green chiles 2 (4 oz.) cans
- Hamburger Buns (or slices of bread if you’re cheap like me)
- herbed dry bread stuffing mix 1 (8 oz) package
- Kraft Fresh Take Cheddar Jack and Bacon 1 pkg
- Optional toppings: bacon, cheese, mayo, ranch dressing, ketchup, whatever you like on burgers!
- Pepperoni (or other pizza toppings)
- Pillsbury® refrigerated classic pizza crust – 1 can
- Pizza sauce 4 cups, (2 jars or make your own!)
- Ranch dressing mix 1 pkg + 2 teaspoons (if you have leftovers)
- Rolls or Buns
- Rotel 2 cans (10 oz)
- Taco Bell Fajita Seasoning Mix 1 packet of
- Teriyaki Sauce (or make your own)
- Tomatoes, 2 (15 oz) cans fire-roasted diced
- Tortilla Chips
- Tortillas -5 flour
- Tortillas 6-8 burrito-size
- Tortillas 8 medium (soft taco size) flour
- Tuna 1 (5 oz) can
- vegetable juice, 3/4 cup
Sorry this one was a little late. I got hit with the stomach flu and food was the last thing I wanted to think about! Remember that on Saturday you’ll find an additional meal in red in case you have a bigger family and don’t have as many leftovers as we do. These meals have their own shopping list at the bottom of the regular shopping list. Welcome to all of my new followers! I hope you find this blog useful. Take a look at the FAQ to get a better idea of how to use this. We didn’t hit the 100 followers mark but I know we can this month because we’re not too far away! We’ll still have a giveaway at once we reach that goal! So spread the word!!
Have you ever had the opportunity to eat at a Kneaders? I first went to one when I lived in Utah but they have just opened up a couple near me in Arizona. Yay!!! This recipe is a copy cat recipe for their delicious chicken salad sandwich. Now unless you have their fresh baked rolls, it doesn’t quite compare. But it is still really really good!
Kneaders Chicken Salad Sandwiches Recipe:
(makes approx. 6 sandwiches)
- 1/4 cup vinegar
- salt and pepper (to taste)
- 1-1/4 cup mayonnaise
- 1-1/4 cup sour cream
- 4 stocks celery, finely chopped
- 1 bunch green onion, chopped
- 4 boneless, skinless chicken breasts; cooked and shredded
- Rolls or Buns
- Mix vinegar, salt, pepper, mayonnaise and sour cream together.
- Mix celery, green onion and chicken in separate bowl.
- Mix all ingredients together. Let set overnight or for a few hours for the best flavor.
- Serve on buns or rolls.
Find this delicious recipe and more at http://www.sixsistersstuff.com/2012/06/kneaders-chicken-salad-sandwiches.html#j4C4yeJhlZmXugqg.99
- 4 TBS butter, dividied
- 1 stalk celery, diced
- 1/2 tsp onion powder
- Olive Oil, as needed
- 4 TBS flour
- 1 can chicken broth (14.5 oz) (warmed)
- 1 cup milk (warmed)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/8 tsp dried dill
- 2 tsp lemon juice
- 2 tsp dried parsley
- 1 cup parmesan cheese, divided
- 8 oz medium shell pasta, cooked al dente according to package directions
- 1 (5 oz) can tuna
- 1/4 cup Ritz cracker crumbs mixed with 1/2 TBS butter
- Preheat oven to 350 degrees. Lightly grease a 9×13 baking dish and set aside.
- Melt 1 TBS butter in a large skillet. Add celery and saute for 3-5 minutes.
- Remove from pan and set aside.
- Melt remaining 3 TBS butter in pan. Whisk in flour and stir constantly for 30 seconds.
- Add broth and milk a little at a time while stirring constantly and mix until smooth. Bring to a simmer.
- Add salt, pepper, dill, parsley and onion powder. Stir constantly until thickened and bubbly (about 2-3 minutes).
- Reduce heat to low and add lemon juice and 1/2 cup Parmesan. Whisk until smooth.
- Remove from heat and stir in pasta, celery, and tuna. Season with additional salt and pepper to taste.
- Transfer to the 9 x 13 dish. Sprinkle with remaining cheese and finish it off by sprinkling the cracker crumbs on top.
- Bake 25-30 minutes until top is golden and pasta is hot and bubbly. Wait 10-15 minutes before serving.
This recipe is a slight adaptation from the Tuna Noodle Recipe found in Savoring the Seasons with Our Best Bites cookbook.
- 1-2 TBS olive oil
- 5-6 garlic cloves, minced
- 1 tsp onion powder
- 2 (15 oz) cans fire-roasted diced tomatoes
- 4 cups chicken broth
- 3/4 cup vegetable juice
- 1 TBS dried basil
- 1/4 cup plus 2 TBS milk
- Optional: Cooked pasta (8-10 oz) orzo or broken spaghetti
- Optional: Cooked, crumbled ground beef, ground turkey, or italian sausage
- Salt and Pepper to taste
- Heat oil in a large pot over medium heat.
- Add garlic and saute until garlic is gragrant.
- Add onion powder, dried basil, un-drained tomatoes, broth and juice.
- Bring to a boil, reduce heat, and simmer for 10 minutes.
- Using an immersion blender (or put it in the blender!), blend the mixture until the soup has reached your desired consistency.
- Add milk and any optional ingredients. Salt and pepper to taste.
Original recipe comes from the new Our Best Bites Savoring the Seasons cook book!
Grilled Cheese Sandwiches
- 12 pieces of bread (for 6 sandwiches)
- 6 slices of cheese
- Preheat a griddle.
- Butter BOTH sides of the bread (yum!) then place 6 pieces on the griddle.
- Layer each with a slice of cheese and top with another slice of bread.
- Cook on one side until the bottom bread is nice and toasted and the cheese has started to melt.
- Flip and cook on the other side until it is nice and golden brown.
Chicken Cordon Bleu is normally really labor intensive. but this delicious recipe is super easy…just toss everything in the slow cooker!
- 4 Chicken breasts
- 1 can condensed cream of chicken soup
- 1 cup milk
- 4 oz sliced ham
- 4 oz sliced swiss cheese
- 1 (8 oz) package herbed dry bread stuffing mix
- 1/4 c butter, melted
- Mix together the coup and milk in a bowl.
- Pour enough of the milk mixture into the slow cooker to cover the bottom.
- Layer chicken breasts over the sauce.
- Cover the chicken with slices of ham and cheese.
- Pour the remaining soup over the layers.
- Sprinkle the stuffing on top and drizzle the melted butter over the entire dish.
- Cook on low for 4-6 hours.
Original recipe here