RecipeTips.com

Meal Plan: September 23 - 29, 2018


Wine Braised Chuck Roast Recipe

Submitted by RecipeTips.com
When braised slowly in this tasty red wine sauce, an ordinary chuck roast becomes a tender, mouth-watering treat.
Wine Braised Chuck Roast Recipe
PREP: 30 minutes
COOK: 3 hours
READY IN: 4 hours
Container: dutch oven or large oven proof pot with lid
Servings:
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Ingredients
  • 2 1/2 pounds chuck roast - boneless
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 tablespoons vegetable oil
  • 2 onions - sliced thin
  • 2 cloves garlic - chopped fine
  • 8 ounces mushrooms - sliced
  • 1 tablespoon tomato paste - Italian seasoned
  • 2 teaspoons thyme - fresh, chopped or 1/4 teaspoon dried
  • 2 teaspoons rosemary - fresh, chopped or 1/4 teaspoon dried
  • 1 cup red wine
  • 1 cup beef broth
Directions
  • Sprinkle beef with salt and pepper.
  • Heat the oil over medium heat in the dutch oven.
  • Place seasoned beef in the pot and brown on all sides.
  • Transfer the beef to a plate.
  • Add the onion and mushrooms to the pot. Stirring frequently, cook until pale golden, approximately 15 minutes.
  • Add the garlic, tomato paste, thyme and rosemary.
  • Stir to combine, cook for another 5 minutes.
  • Add the red wine and stock, bring to a boil.
  • Return the beef to the pot, cover tightly and braise in the oven at 350°F for one hour, turning once.
  • Cook for another 2 1/2-3 hours or until the beef is very tender.
  • Let the beef stand, uncovered, in the mushroom sauce for 30 minutes.
  • Serve over buttered, parsley egg noodles or with mashed potatoes.

Oven Roasted Carrots Recipe

Submitted by RecipeTips.com
Nutritious and more flavorful when roasted, this method for preparing carrots provides a delicious side dish that goes with a variety of foods.
Oven Roasted Carrots Recipe
PREP: 30 minutes
COOK: 30 minutes
READY IN: 1 hour
Servings:
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Ingredients
  • 1 pound fresh carrots
  • 1/4 cup vegetable oil
  • salt (to taste)
  • pepper (to taste)
Directions
  • Preheat oven to 400 degrees F.
  • Clean and peel carrots. Cut carrots in half lengthwise and then cut into 1 1/2 to 2 inch long pieces. Place carrots on a baking sheet and lightly coat with vegetable oil.  Season the carrots with salt and pepper to taste.
  • Bake in the oven for 20 to 30 minutes until carrots are tender-crisp and lightly browned.
  • Serve while hot.

Cookies n Cream Layered Salad Recipe

Submitted by RecipeTips.com
This salad is so yummy that it could easily be made into a dessert.
Cookies n Cream Layered Salad Recipe
PREP: 1.5 hours
READY IN: 1.5 hours
Container: Trifle bowl or 2 smaller bowls
Ingredients
  • 1 package Oreo® cookies
  • 1 whipped topping - 16oz. container
  • 8 ounces cream cheese
  • 2 packages instant French vanilla pudding - 3.5 oz. pkgs.
  • 3 cups milk
  • 1 teaspoon vanilla
Directions
  • Crush the Oreo cookies into finely ground crumbs. If using a plastic bag when crushing the cookies, you may have to scrape out the inside of the bag to remove the crumbs that stick to the bag. Set crumbs aside.
  • Have cream cheese softened to room temperature and then beat until smooth. Add in the whipped topping and beat until well blended.
  • In a separate bowl, whisk together the pudding, milk and vanilla for 1 to 2 minutes, until smooth and thickened.
  • Begin layering the three separate mixtures in the following order: pudding, cookie crumbs, cream cheese, and ending with cookie crumbs on top. If you are using a trifle bowl, you should be able to repeat these layers. Be sure to end with the cookie crumbs on top.

Deep Dish Apple Pie Recipe

Submitted by RecipeTips.com
Who can resist this tempting Deep Dish Apple Pie Recipe stacked high with sweet and cinnamon apples? Serve it warm or cold, with ice cream or without, or topped with whipped cream, whichever way you serve this classic apple pie recipe, it's always a special treat.
Deep Dish Apple Pie Recipe
PREP: 25 minutes
COOK: 1 hour
READY IN: 1.5 hours
Container: 10-inch pie plate
Serving Size: 1 piece
Servings:
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Ingredients
  • 5 pounds apples - use a combination of baking apples for more flavor
  • 15 ounces refrigerated pie crust (2 crusts)
  • 2 tablespoons lemon juice - freshly squeezed
  • 3/4 cup sugar, granulated
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 3 tablespoons flour
  • 1 tablespoon butter
  • 1 teaspoon lemon zest - optional
  • cinnamon and sugar - optional
Directions
  • Preheat oven to 400° F.
  • Peel, core and thinly slice apples. Place in a large bowl. Drizzle lemon juice over apples and toss to coat.
  • In a small bowl, combine sugar, flour, cinnamon, nutmeg and lemon zest. Stir until combined and pour over sliced apples. Stir to coat.
  • Roll out crust to fit, just over the edges of pie plate.
  • Place apple mixture on crust. Press apples firmly into crust.
  • Cut butter into 4 pieces and place on top of apples.
  • Roll out second crust so it will cover apples.
  • Crimp the two crusts together. Cut about 4 slits in top of crust.
  • Place foil around outside edges of crust to prevent over-browning.
  • Sprinkle top of crust lightly with cinnamon and sugar if desired.
  • Bake 50-60 minutes.

Perfect Tacos Recipe

Submitted by RecipeTips.com
A perfect weeknight meal that the kids will enjoy. Serve it beside a Mexican rice for your own fiesta. Ole!
Perfect Tacos Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 30 minutes
Servings:
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Ingredients
  • 2 pounds ground beef
  • 2 packages taco seasoning mix (1 1/2 ounce pkg)
  • 1 can tomato paste (6 ounce can)
  • 1 cup water
  • 1 head lettuce, chopped
  • 1 tomato (optional), seeded, diced
  • 1/2 onion, diced (optional)
  • 1/2 green pepper, diced (optional)
  • 1/2 cup sour cream (optional)
  • 1 package flour tortillas
  • 2 packages shredded cheddar cheese (4 ounce pkg)
Directions
In a 12" skillet over high heat, cook ground beef until browned, stirring frequently.

Stir in water, tomato paste and taco seasoning mix, heat to boiling.

Reduce heat to medium-low; simmer 10 minutes.

Meanwhile chop lettuce, dice tomatoes and vegetables.

Warm tortillas in the microwave.

Top each tortilla with desired toppings and enjoy!


Simple Mexican Rice Recipe

Submitted by RecipeTips.com
You won't believe that this recipe would taste so good but it actually does! The leftovers are even better the next day. This is an inexpensive way to make rice and it is healthier than the boxes rices that are packed full with sodium.
Simple Mexican Rice Recipe
PREP: 5 minutes
COOK: 25 minutes
READY IN: 30 minutes
Ingredients
  • 1 tablespoon butter
  • 1 1/2 cups long grain rice
  • 1 can tomato sauce (8 ounce can)
  • 3 1/3 cups low-sodium chicken broth
Directions
In large saute pan with lid, melt butter over medium heat.

Add rice and cook, stirring, until rice turns white and very lightly brown.

Remove from heat and stir in tomato sauce and chicken broth; return to heat. Bring to a boil.

Cover and reduce heat to low. Cook for 20-25 minutes or until almost all liquid is absorbed.

Remove lid and fluff with a fork. Continue to cook on low for about 5 minutes to remove any extra liquid.


Mexi Corn Dip Recipe

Submitted by RecipeTips.com
This surprisingly addictive will have you grinning with how simple it is to make. Great served with tortilla chips or crackers, you won't be able to keep your hands out of the bowl!
Mexi Corn Dip Recipe
PREP: 10 minutes
COOK: 0 minutes
READY IN: 10 minutes
Ingredients
  • 3 cans Mexican-style corn, drained (11 oz cans)
  • 1 cup mayonnaise
  • 2 cups sour cream
  • 4 green onions, chopped
  • 1/2 cup cilantro, chopped
  • 2 cups Cheddar cheese, shredded
  • 1 teaspoon lime juice
  • 1 teaspoon cumin
  • 1 pinch cayenne pepper
  • 1/4 teaspoon salt
Directions
In a large serving bowl, stir together the corn, mayonnaise, sour cream, green onions, cilantro, Cheddar cheese and lime juice.

Season with cumin, cayenne pepper, and salt. Stir to blend in seasonings, then refrigerate until chilled before serving.


Garden Turkey Burgers Recipe

Submitted by RecipeTips.com
The perfect alternative to a beef burger, these turkey burgers are filled with healthy vegetables & tasty seasonings.
Garden Turkey Burgers Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 30 minutes
Servings:
Change Servings
Ingredients
  • 1 pound ground turkey
  • 1/4 cup carrots, finely diced
  • 1/4 cup red pepper, finely diced
  • 1/4 cup mushrooms, finely diced
  • 1/2 cup Swiss cheese, finely shredded
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (optional)
  • 4 hamburger buns (optional)
Directions
  • In a medium bowl, combine turkey, vegetables, cheese, Worcestershire sauce, and seasonings; mix lightly. Shape into 4 patties.
  • Grill until burgers are no longer pink in center, about 4 minutes per side.
  • Serve burgers in buns, if desired.

Cucumber and Onion Pasta Salad Recipe

Submitted by RecipeTips.com
This is a great summer salad. It has the flavors of the traditional cucumber and onion salad but the addition of the pasta mellows the overall taste and makes it irresistible. Enjoy this recipe with your favorite grilled pork or chicken recipe.
Cucumber and Onion Pasta Salad Recipe
Container: large bowl with lid
Servings:
Change Servings
Ingredients
  • 8 ounces penne pasta
  • 1 tablespoon vegetable oil
  • 3 cucumbers - medium in size, peeled and sliced semi-thin
  • 1 onion - medium in size and sliced thin
  • 1 1/2 cups sugar
  • 1 cup water
  • 3/4 cup vinegar
  • 1 tablespoon prepared mustard
  • 1 tablespoon parsley - dried or fresh
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic salt
Directions
  • Cook pasta according to the package directions. Drain, rinse with cold water and allow to completely drain again.
  • Place in a large bowl. Stir in the oil, cucumbers and onion.
  • Mix together the remaining ingredients and then pour them over the pasta. Toss to combine.
  • Cover and place in the refrigerator at least 4 hours for the flavors to combine.

Tea Punch Recipe

Submitted by RecipeTips.com
Revitalizing citrus beverage with a hint of tea flavor. Serve it at your next large gathering and watch it disappear.
Tea Punch Recipe
PREP: 3 hours
COOK: 5 minutes
Serving Description: Yields 1 gallon
Ingredients
  • 8 tea bags
  • 7 cups water, more if needed
  • 1 12 ounce can frozen orange juice concentrate
  • 1 12 ounce can frozen lemonade concentrate
  • 2 cups sugar
  • 1 lemon, thinly sliced
Directions
  • Place 8 teabags in 7 cups boiling water. Remove tea bags.
  • Add remaining ingredients. Pour into 1 gallon pitcher.
  • Add cold water to fill pitcher, andd then add sliced lemons.  Refrigerate a minimum of 2 hours.

Stuffed Pork Chops Recipe

Submitted by RecipeTips.com
These pork chops are filled with a quick stuffing mixture that is full of the flavors of your favorite dressing. The sage and celery really come through and pair nicely with the pork chop.
Stuffed Pork Chops Recipe
PREP: 15 minutes
COOK: 25 minutes
READY IN: 40 minutes
Servings:
Change Servings
Ingredients
  • 4 pork chops , boneless
  • 3 tablespoons bread crumbs
  • 1/2 stalk celery , finely chopped
  • 1/2 onion , finely chopped
  • 2 tablespoons egg substitute
  • 1 tablespoon parsley , chopped
  • 1 tablespoon sage , chopped
  • freshly ground pepper
Directions
Preheat oven to 400° F. Spray a 1-quart shallow baking pan with nonstick spray. Cut a large, deep pocket in the side of each chop with a very sharp knife.

Combine the bread crumbs, celery, onion, egg substitute, parsley, sage and pepper in a medium bowl. Fill the pocket of each chop with the mixture; skewer the edges with toothpicks to hold them together, if necessary.

Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the stuffed chops and brown, turning once, until golden brown on each side.

Transfer to the prepared baking pan; cover with foil and bake until the meat is no longer pink and the vegetables in the stuffing are tender, about 10 minutes.

Remove the foil and continue baking until the stuffing is golden and slightly crispy, 10 minutes more.


Wild Rice Side Dish Recipe

Submitted by RecipeTips.com
For those people who have picky non-onion eaters, this is a great side dish. The onion adds great flavor but leaves no pieces of onion in the dish. Full of flavor this will be perfect next to your pork chops or fish.
Wild Rice Side Dish Recipe
PREP: 5 minutes
COOK: 2 hours
READY IN: 2 hours
Servings:
Change Servings
Ingredients
  • 1/2 cup wild rice
  • 1/2 cup brown rice
  • 1 can beef consomme
  • 1 can water
  • 1/2 cup celery, chopped
  • 1/4 cup parsley, chopped
  • 1 onion, whole
Directions
Rinse and drain wild rice. Mix rices, consommé, water, celery, and parsley in casserole dish. Place whole onion in center of casserole. Cover and bake at 300° for 2 hours.

Remove onion. Fluff and serve.


Parmesan Roasted Broccoli Recipe

Submitted by RecipeTips.com
Broccoli roasted with garlic is a favorite among young and old. The best part is you put it in the oven and forget about it until 20 minutes later. The basil and lemon add a fresh flavor to the warm broccoli.
Parmesan Roasted Broccoli Recipe
PREP: 10 minutes
COOK: 25 minutes
READY IN: 35 minutes
Servings:
Change Servings
Ingredients
  • 4 pounds broccoli, cut into florets
  • 4 garlic cloves, peeled and minced
  • 6 1/2 tablespoons olive oil - divided
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons basil leaves, julienned
  • 3 tablespoons pine nuts, toasted (optional)
Directions
Preheat oven to 425 degrees.

Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with salt and pepper. Roast for 20-25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, lemon zest, lemon juice, Parmesan cheese, basil and pine nuts, if desired. Serve hot.


Grilled Salmon with Gribiche Sauce Recipe

Submitted by RecipeTips.com
For a light summertime meal, serve these beautifully grilled salmon fillets accompanied by this distinctive sauce. This nutritious salmon recipe can be made even healthier by discarding the yolk from the hard-boiled egg used for the sauce.
Grilled Salmon with Gribiche Sauce Recipe
PREP: 15 minutes
COOK: 20 minutes
READY IN: 35 minutes
Container: grill, medium mixing bowl
Serving Description: 1 salmon fillet
Servings:
Change Servings
Ingredients
  • SALMON:
  • 4 salmon fillets
  • 2 tablespoons olive oil
  • 2 teaspoons dill - chopped
  • SAUCE:
  • 1/4 teaspoon salt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon capers
  • 2 sweet pickles - finely chopped
  • 1 egg - hard boiled and finely chopped
  • black pepper - fresh ground to taste
  • 1 tablespoon parsley - fresh and chopped
Directions
  • Brush the gas or charcoal grill grates with oil to prevent salmon from sticking.
  • Place rack approximately 4" from heat source. Preheat grill (the fire should be very hot).
  • SAUCE: In a bowl, mix all of the sauce ingredients together. Adjust seasonings to your liking.
  • Just before serving, add in the parsley.
  • SALMON: Rub a thin coat of oil on salmon to prevent sticking.
  • Spinkle salmon with dill and add a slice of lemon to the top.
  • Grill salmon, flesh side down, for 5 minutes. Cover the salmon with foil after the five minutes and then continue to grill for 2 to 3 additional minutes.
  • To check for doneness, cut into the center with a sharp knife. If salmon appears flakey, it is done.
  • Remove the salmon from the grill and onto a serving platter.
  • Pour the gribiche sauce over salmon or serve it on the side. Serve immediately.

Classic Risotto Recipe

Submitted by RecipeTips.com
A classic rendition of the creamy Italian rice dish.
Classic Risotto Recipe
PREP: 15 minutes
COOK: 45 minutes
READY IN: 1 hour
Container: 2 saucepans--one medium and one large
Serving Description: 4 generous servings when served as a main dish or 6 to 8 servings when served as a side dish.
Servings:
Change Servings
Ingredients
  • 5 cups chicken stock (or any other meat stock)
  • 5 tablespoons butter
  • 1/2 cup finely chopped onion
  • 1 1/2 cups Italian rice such as arborio (a generic brand of risotto rice can be used)
  • 3/4 cup white wine
  • 1/2 cup freshly grated Parmesan or similar hard cheese
  • salt and pepper to taste
Directions
  • In a medium saucepan, heat 5 cups of chicken stock (or any other type of meat stock, depending on the flavor desired). After the stock is heated, reduce the heat to very low.
  • In a separate large saucepan or other cooking pan, melt 3 tablespoons of butter over medium heat. Add ½ cup of finely diced onion to the pan and slowly sweat the onion, stirring occasionally. Do not allow the heat to become too high and do not allow the onion to brown.
  • Add 1½ cups of Italian rice to the pan (do not use lower starch, long-grain varieties). Stir the rice immediately (a wooden spoon works well) over medium heat and continue stirring, preventing the rice from sticking to the bottom of the pan. Cook for about 2 minutes. Monitor the heat level so that the rice and onions do not cook too quickly or take on any color. The rice should become slightly translucent.
  • Pour in ¾ cup of white wine and stir constantly over medium heat until the liquid has been absorbed. Add 1 cup or less of the heated chicken stock (or other meat stock) to the pan, stirring constantly, over medium heat. It is helpful to use a ladle to transfer the stock when needed. Continue adding the chicken stock in small quantities (a ladle-full or two), but only after the rice has absorbed nearly all of the liquid.
  • After 20 to 25 minutes of stirring and adding liquid, taste the rice for doneness. It should be creamy, but the center of the grains should be al dente. If more cooking time is required, continue stirring and adding stock, or if the stock has been depleted, use warm water. If the rice is done before the stock is depleted, the remaining stock does not have to be used.
  • Reduce the heat to low and stir in 2 tablespoons of butter, season with salt and pepper, and add freshly grated Parmesan or similar hard cheese. Stir the risotto to blend the ingredients and remove the pan from the heat. Allow the risotto to rest for 2 to 3 minutes prior to serving.

Brussels Sprouts with Bacon and Cherries Recipe

Submitted by RecipeTips.com
These Brussels sprouts just might convince the "none for me, thanks" folks to change their minds. Can be halved easily. Choose sprouts of uniform size for easier cooking.
Brussels Sprouts with Bacon and Cherries Recipe
PREP: 15 minutes
COOK: 10 minutes
READY IN: 25 minutes
Container: 12 inch skillet
Serving Size: cup
Servings:
Change Servings
Ingredients
  • 1 pound Brussels sprouts, preferably 3/4" - 1" size
  • 1 cup white wine (substitute chicken broth)
  • 1/2 cup dried sour cherries (substitute golden raisins)
  • 2 slices bacon
Directions
  • Heat wine and add dried cherries. Set aside.
  • Prepare sprouts: remove any damaged leaves; trim any long stems but leave enough stem so the sprout holds together. Cut in half lengthwise.
  • Cut bacon into narrow strips or dice. Cook in skillet until crisp. Drain off all but 1 tablespoon of fat.
  • Add sprouts with cherries and wine to bacon. Stir to mix, and cook (medium-high) until liquid has evaporated and sprouts are just tender, 2 to 5 or more minutes, depending on size of sprouts. Don't overcook or they will be mushy and strong-tasting.
  • Serve hot.

Grilled Peaches Recipe

Submitted by RecipeTips.com
How could this recipe get any easier to make or more delicious to eat? The unique flavor provided by grilling adds so much to peaches. Serve them with vanilla ice cream and a drizzle of honey and you have a fantastic dessert.
Grilled Peaches Recipe
PREP: 5 minutes
COOK: 5 minutes
READY IN: 10 minutes
Container: grill, individual dessert bowls
Serving Description: 1 peach
Servings:
Change Servings
Ingredients
  • 4 fresh peaches
  • 4 teaspoons olive oil
  • 4 tablespoons honey
  • 4 scoops vanilla ice cream (or flavor of choice)
Directions
  • Preheat the grill to medium heat and brush the grates with oil.
  • Wash the peaches; then cut them in half.
  • Remove the pit from each peach. You may have to use a spoon to pry under the pit and loosen it.
  • Brush the cut side of the peaches with olive oil.
  • Place the peaches on the grill cut side down.
  • Grill for 3-5 minutes or until the peaches start to soften and show nice grill marks.
  • Serve each peach with a scoop of ice cream and a drizzle of honey.

Porcupine Meatballs Recipe

Submitted by RecipeTips.com
This zesty meat mixture with the sauce over the top is absolutely delicious. Serve with crusty bread to mop up any leftover sauce on your plate.
Porcupine Meatballs Recipe
PREP: 20 minutes
COOK: 1 hour
READY IN: 1.25 hours
Servings:
Change Servings
Ingredients
  • 1/2 cup uncooked long grain rice
  • 1/2 cup water
  • 1/2 cup onion, chopped
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon celery salt
  • 1/8 teaspoon garlic powder
  • 1 pound ground beef
  • 2 tablespoons vegetable oil
  • 15 ounces tomato sauce
  • 1 cup water
  • 2 tablespoons brown sugar
  • 2 teaspoons Worcestershire sauce
Directions
  • In a bowl, combine the rice, water, onion, seasonings and ground beef. Shape into 1-inch balls.
  • In a large skillet, heat vegetable oil over medium-high heat. Brown meatballs; drain.
  • For the sauce, combine tomato sauce, water, brown sugar and Worcestershire sauce. Pour over meatballs. Reduce heat, cover and simmer for 1 hour.

My Kids Eat Salad Salad Recipe

Submitted by RecipeTips.com
This dressing is light and tangy. A red wine vinaigrette that everyone will love, even your kids. Use any combination of vegetables you prefer to make your salad. Its a perfect start to your meal.
My Kids Eat Salad Salad Recipe
PREP: 10 minutes
COOK: 0 minutes
READY IN: 10 minutes
Servings:
Change Servings
Ingredients
  • 1 teaspoon anchovy paste
  • 1 teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 5 tablespoons canola oil
  • salt and freshly cracked black pepper, to taste
  • 4 cups Romaine lettuce, shredded
  • 1 cucumber, diced
  • 2 green onions, chopped
  • 1/2 cup carrots, shredded
  • 1 tomato, diced
Directions
Whisk anchovy paste, mustard and vinegar. Drizzle in the olive oil while whisking to create an emulsion. Adjust the seasonings with salt and black pepper, to taste.

In a large bowl, combine lettuces, cucumber, green onions, carrots and tomato. Drizzle with dressing and gently toss to coat the leaves.


Garlic Bread 4 Recipe

Submitted by RecipeTips.com
Garlic bread is always a great addition to any meal, especially pasta. This recipe is easy to make and can be made in advance, put in the refrigerator, and baked later.
Garlic Bread 4 Recipe
PREP: 5 minutes
COOK: 10 minutes
READY IN: 15 minutes
Ingredients
  • 1/2 cup butter, softened
  • 2 tablespoons garlic and Italian herbs seasoning
  • 2 tablespoons grated Parmesan cheese
  • 1 loaf French or Italian bread
Directions
Mix butter, cheese, and seasoning until well blended.

Cut bread in half but do not cut through the loaf. Spread garlic mixture on both sides.

Wrap loaf in foil. Bake 10 minutes or until heated through, 400°.

NOTE: Bread could also be grilled in foil or cut side down.


Carrot Bars with Cream Cheese Frosting Recipe

Submitted by RecipeTips.com
Simple to make but so moist and delicious. These bars are sure to become one of your family's favorite. This recipe makes a nice large batch, but they won't last long!
Carrot Bars with Cream Cheese Frosting Recipe
PREP: 45 minutes
COOK: 30 minutes
Container: 10 x 15 x 1 cookie sheet
Ingredients
  • 2 cups sugar
  • 1/2 cup oil
  • 4 eggs
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 jars junior carrot baby food
  • CREAM CHEESE FROSTING:
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 2 1/4 cups powdered sugar
  • 2 teaspoons vanilla
Directions
  • Preheat oven to 325 degrees F. Grease a 10x15x1 cookie sheet.
  • Combine the sugar, oil, and eggs together in a large mixing bowl. Beat until well blended.
  • Add the flour, soda, cinnamon, and salt; beat until well mixed. Beat in carrot baby food until evenly mixed.
  • Pour into the greased cookie sheet and bake for 25 to 30 minutes.
  • Remove from the oven and allow to cool completely before frosting with the cream cheese frosting.
CREAM CHEESE FROSTING:
  • Blend the cream cheese and butter together until smooth.
  • Add the powdered sugar and vanilla; beat until smooth and creamy. If frosting is too thin, add more powdered sugar a tablespoon at a time until it reaches the desired consistency.
  • Spread evenly over the carrot bars. Refrigerate to store.

Turkey Tenderloins Recipe

Submitted by RecipeTips.com
Grilled turkey tenderloins are perfect to entertain with. The marinade these are in have a hint of Asian flavor and keep the turkey moist and tender. This marinade would also be wonderful on chicken.
Turkey Tenderloins Recipe
PREP: 10 minutes
COOK: 20 minutes
READY IN: 30 minutes
Ingredients
  • 2 turkey tenderloins
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced onion
  • 1/4 teaspoon ground ginger
  • 1 dash black pepper
  • 1/4 cup dry sherry
  • 1/4 cup soy sauce
  • 1/4 cup vegetable oil
  • 1 dash garlic powder
Directions
In a large bowl, whisk together the lemon juice, minced onion, ginger, black pepper, sherry, soy sauce, oil and garlic powder to make marinade.

Add turkey tenderloins and turn to coat both sides. Cover and marinate for several hours or overnight in the refrigerator, turning occasionally.

Grill tenderloins over a hot grill 10-12 minutes per side, depending on thickness. Turkey is done when the meat is 170°.


Baked Mashed Potatoes 5 Recipe

Submitted by RecipeTips.com
Great mashed potatoes that can be made ahead and still keep their creamy texture. Make them the night before and put them in the refrigerator until ready to put them in the oven.
Baked Mashed Potatoes 5 Recipe
Servings:
Change Servings
Ingredients
  • 10 potatoes, peeled, quartered
  • 8 ounces cream cheese
  • 1/2 pint sour cream
  • 1 stick butter
  • 1 tablespoon chives (optional)
Directions
Boil potatoes in water until soft; drain.

Mash potatoes and add cream cheese, sour cream and butter. Put in a casserole dish and bake at 350° for 1 hour.


Fried Green Beans Recipe

Submitted by RecipeTips.com
Green beans fried in butter until slightly browned, adding a boost of flavor to this popular vegetable. Your family will love this easy and tasty method of cooking green beans.
Fried Green Beans Recipe
PREP: 10 minutes
COOK: 20 minutes
READY IN: 30 minutes
Container: Large skillet
Ingredients
  • 1 pound green beans
  • 3 tablespoons butter or margarine
  • Salt and pepper to taste
Directions
  • Snap ends of beans and leave whole.
  • Boil or steam green beans until just crisp-tender. Beans should still have a little bite to them. Do not overcook.
  • Drain off any moisture and pat dry with paper towels.
  • In a large skillet, heat the butter or margarine until sizzling.
  • Add the green beans and fried over medium-high heat until beans are lightly browned. Season to taste with salt and pepper.
  • Serve immediately while still warm.

Orange Jell-O Vegetable Salad Recipe

Submitted by RecipeTips.com
An old fashioned salad with a fresh orange flavor and vegetables that give it a crunchy texture.
Orange Jell-O Vegetable Salad Recipe
PREP: 1 hour
READY IN: 1 hour
Container: Medium salad bowl
Servings:
Change Servings
Ingredients
  • 2 packages orange Jell-O® - 3 oz. each
  • 2 cups boiling water
  • 1 cup shredded carrots
  • 1 cup chopped celery
  • 1 tablespoon minced onion
  • 1 cup mayonnaise
  • 1 cup whipped topping
Directions
  • In a heat proof bowl, combine the Jell-O and boiling water; stir until all of the Jell-O has dissolved. Allow the Jell-O to cool and then refrigerate until it begins to jell.
  • While the Jell-O is cooling shred the carrots and chop the celery; mince the onion.
  • Once the Jell-O begins to jell, stir in the prepared vegetables.
  • Add the mayonnaise and stir until well mixed.
  • Fold in the whipped topping.
  • Pour into a medium size salad bowl and place in the refrigerator to chill the salad before serving.

Grocery List

Ingredient Recipe
2 1/2 pounds chuck roast - boneless Wine Braised Chuck Roast
2 teaspoons salt Wine Braised Chuck Roast
2 teaspoons pepper Wine Braised Chuck Roast
2 tablespoons vegetable oil Wine Braised Chuck Roast
2 onions - sliced thin Wine Braised Chuck Roast
2 cloves garlic - chopped fine Wine Braised Chuck Roast
8 ounces mushrooms - sliced Wine Braised Chuck Roast
1 tablespoon tomato paste - Italian seasoned Wine Braised Chuck Roast
2 teaspoons thyme - fresh, chopped or 1/4 teaspoon dried Wine Braised Chuck Roast
2 teaspoons rosemary - fresh, chopped or 1/4 teaspoon dried Wine Braised Chuck Roast
1 cup red wine Wine Braised Chuck Roast
1 cup beef broth Wine Braised Chuck Roast
1 pound fresh carrots Oven Roasted Carrots
1/4 cup vegetable oil Oven Roasted Carrots
1 package Oreo® cookies Cookies 'n' Cream Layered Salad
1 whipped topping - 16oz. container Cookies 'n' Cream Layered Salad
8 ounces cream cheese Cookies 'n' Cream Layered Salad
2 packages instant French vanilla pudding - 3.5 oz. pkgs. Cookies 'n' Cream Layered Salad
3 cups milk Cookies 'n' Cream Layered Salad
1 teaspoon vanilla Cookies 'n' Cream Layered Salad
5 pounds apples - use a combination of baking apples for more flavor Deep Dish Apple Pie
15 ounces refrigerated pie crust (2 crusts) Deep Dish Apple Pie
2 tablespoons lemon juice - freshly squeezed Deep Dish Apple Pie
3/4 cup sugar, granulated Deep Dish Apple Pie
1 1/2 teaspoons ground cinnamon Deep Dish Apple Pie
1/4 teaspoon nutmeg Deep Dish Apple Pie
3 tablespoons flour Deep Dish Apple Pie
1 tablespoon butter Deep Dish Apple Pie
1 teaspoon lemon zest - optional Deep Dish Apple Pie
2 pounds ground beef Perfect Tacos
2 packages taco seasoning mix (1 1/2 ounce pkg) Perfect Tacos
1 can tomato paste (6 ounce can) Perfect Tacos
1 cup water Perfect Tacos
1 head lettuce, chopped Perfect Tacos
1 tomato (optional), seeded, diced Perfect Tacos
1/2 onion, diced (optional) Perfect Tacos
1/2 green pepper, diced (optional) Perfect Tacos
1/2 cup sour cream (optional) Perfect Tacos
1 package flour tortillas Perfect Tacos
2 packages shredded cheddar cheese (4 ounce pkg) Perfect Tacos
1 tablespoon butter Simple Mexican Rice
1 1/2 cups long grain rice Simple Mexican Rice
1 can tomato sauce (8 ounce can) Simple Mexican Rice
3 1/3 cups low-sodium chicken broth Simple Mexican Rice
3 cans Mexican-style corn, drained (11 oz cans) Mexi Corn Dip
1 cup mayonnaise Mexi Corn Dip
2 cups sour cream Mexi Corn Dip
4 green onions, chopped Mexi Corn Dip
1/2 cup cilantro, chopped Mexi Corn Dip
2 cups Cheddar cheese, shredded Mexi Corn Dip
1 teaspoon lime juice Mexi Corn Dip
1 teaspoon cumin Mexi Corn Dip
1 pinch cayenne pepper Mexi Corn Dip
1/4 teaspoon salt Mexi Corn Dip
1 pound ground turkey Garden Turkey Burgers
1/4 cup carrots, finely diced Garden Turkey Burgers
1/4 cup red pepper, finely diced Garden Turkey Burgers
1/4 cup mushrooms, finely diced Garden Turkey Burgers
1/2 cup Swiss cheese, finely shredded Garden Turkey Burgers
2 tablespoons Worcestershire sauce Garden Turkey Burgers
1/4 teaspoon black pepper Garden Turkey Burgers
1/2 teaspoon salt (optional) Garden Turkey Burgers
4 hamburger buns (optional) Garden Turkey Burgers
8 ounces penne pasta Cucumber and Onion Pasta Salad
1 tablespoon vegetable oil Cucumber and Onion Pasta Salad
3 cucumbers - medium in size, peeled and sliced semi-thin Cucumber and Onion Pasta Salad
1 onion - medium in size and sliced thin Cucumber and Onion Pasta Salad
1 1/2 cups sugar Cucumber and Onion Pasta Salad
1 cup water Cucumber and Onion Pasta Salad
3/4 cup vinegar Cucumber and Onion Pasta Salad
1 tablespoon prepared mustard Cucumber and Onion Pasta Salad
1 tablespoon parsley - dried or fresh Cucumber and Onion Pasta Salad
1 teaspoon salt Cucumber and Onion Pasta Salad
1 teaspoon pepper Cucumber and Onion Pasta Salad
1/2 teaspoon garlic salt Cucumber and Onion Pasta Salad
8 tea bags Tea Punch
7 cups water, more if needed Tea Punch
1 12 ounce can frozen orange juice concentrate Tea Punch
1 12 ounce can frozen lemonade concentrate Tea Punch
2 cups sugar Tea Punch
1 lemon, thinly sliced Tea Punch
4 pork chops , boneless Stuffed Pork Chops
3 tablespoons bread crumbs Stuffed Pork Chops
1/2 stalk celery , finely chopped Stuffed Pork Chops
1/2 onion , finely chopped Stuffed Pork Chops
2 tablespoons egg substitute Stuffed Pork Chops
1 tablespoon parsley , chopped Stuffed Pork Chops
1 tablespoon sage , chopped Stuffed Pork Chops
freshly ground pepper Stuffed Pork Chops
1/2 cup wild rice Wild Rice Side Dish
1/2 cup brown rice Wild Rice Side Dish
1 can beef consomme Wild Rice Side Dish
1 can water Wild Rice Side Dish
1/2 cup celery, chopped Wild Rice Side Dish
1/4 cup parsley, chopped Wild Rice Side Dish
1 onion, whole Wild Rice Side Dish
4 pounds broccoli, cut into florets Parmesan Roasted Broccoli
4 garlic cloves, peeled and minced Parmesan Roasted Broccoli
6 1/2 tablespoons olive oil - divided Parmesan Roasted Broccoli
1 1/2 teaspoons kosher salt Parmesan Roasted Broccoli
1/2 teaspoon freshly ground black pepper Parmesan Roasted Broccoli
2 teaspoons lemon zest Parmesan Roasted Broccoli
2 tablespoons freshly squeezed lemon juice Parmesan Roasted Broccoli
1/3 cup freshly grated Parmesan cheese Parmesan Roasted Broccoli
2 tablespoons basil leaves, julienned Parmesan Roasted Broccoli
3 tablespoons pine nuts, toasted (optional) Parmesan Roasted Broccoli
4 salmon fillets Grilled Salmon with Gribiche Sauce
2 tablespoons olive oil Grilled Salmon with Gribiche Sauce
2 teaspoons dill - chopped Grilled Salmon with Gribiche Sauce
1/4 teaspoon salt Grilled Salmon with Gribiche Sauce
1 tablespoon Dijon mustard Grilled Salmon with Gribiche Sauce
1 tablespoon red wine vinegar Grilled Salmon with Gribiche Sauce
3 tablespoons olive oil Grilled Salmon with Gribiche Sauce
1 tablespoon capers Grilled Salmon with Gribiche Sauce
2 sweet pickles - finely chopped Grilled Salmon with Gribiche Sauce
1 egg - hard boiled and finely chopped Grilled Salmon with Gribiche Sauce
black pepper - fresh ground to taste Grilled Salmon with Gribiche Sauce
1 tablespoon parsley - fresh and chopped Grilled Salmon with Gribiche Sauce
5 cups chicken stock (or any other meat stock) Classic Risotto
5 tablespoons butter Classic Risotto
1/2 cup finely chopped onion Classic Risotto
1 1/2 cups Italian rice such as arborio (a generic brand of risotto rice can be used) Classic Risotto
3/4 cup white wine Classic Risotto
1/2 cup freshly grated Parmesan or similar hard cheese Classic Risotto
1 pound Brussels sprouts, preferably 3/4" - 1" size Brussels Sprouts with Bacon and Cherries
1 cup white wine (substitute chicken broth) Brussels Sprouts with Bacon and Cherries
1/2 cup dried sour cherries (substitute golden raisins) Brussels Sprouts with Bacon and Cherries
2 slices bacon Brussels Sprouts with Bacon and Cherries
4 fresh peaches Grilled Peaches
4 teaspoons olive oil Grilled Peaches
4 tablespoons honey Grilled Peaches
4 scoops vanilla ice cream (or flavor of choice) Grilled Peaches
1/2 cup uncooked long grain rice Porcupine Meatballs
1/2 cup water Porcupine Meatballs
1/2 cup onion, chopped Porcupine Meatballs
1 teaspoon salt Porcupine Meatballs
1/8 teaspoon pepper Porcupine Meatballs
1/2 teaspoon celery salt Porcupine Meatballs
1/8 teaspoon garlic powder Porcupine Meatballs
1 pound ground beef Porcupine Meatballs
2 tablespoons vegetable oil Porcupine Meatballs
15 ounces tomato sauce Porcupine Meatballs
1 cup water Porcupine Meatballs
2 tablespoons brown sugar Porcupine Meatballs
2 teaspoons Worcestershire sauce Porcupine Meatballs
1 teaspoon anchovy paste My Kids Eat Salad Salad
1 teaspoon Dijon mustard My Kids Eat Salad Salad
2 tablespoons red wine vinegar My Kids Eat Salad Salad
5 tablespoons canola oil My Kids Eat Salad Salad
4 cups Romaine lettuce, shredded My Kids Eat Salad Salad
1 cucumber, diced My Kids Eat Salad Salad
2 green onions, chopped My Kids Eat Salad Salad
1/2 cup carrots, shredded My Kids Eat Salad Salad
1 tomato, diced My Kids Eat Salad Salad
1/2 cup butter, softened Garlic Bread 4
2 tablespoons garlic and Italian herbs seasoning Garlic Bread 4
2 tablespoons grated Parmesan cheese Garlic Bread 4
1 loaf French or Italian bread Garlic Bread 4
2 cups sugar Carrot Bars with Cream Cheese Frosting
1/2 cup oil Carrot Bars with Cream Cheese Frosting
4 eggs Carrot Bars with Cream Cheese Frosting
2 cups flour Carrot Bars with Cream Cheese Frosting
2 teaspoons baking soda Carrot Bars with Cream Cheese Frosting
1 1/2 teaspoons cinnamon Carrot Bars with Cream Cheese Frosting
1 teaspoon salt Carrot Bars with Cream Cheese Frosting
2 jars junior carrot baby food Carrot Bars with Cream Cheese Frosting
4 ounces cream cheese, softened Carrot Bars with Cream Cheese Frosting
1/4 cup butter, softened Carrot Bars with Cream Cheese Frosting
2 1/4 cups powdered sugar Carrot Bars with Cream Cheese Frosting
2 teaspoons vanilla Carrot Bars with Cream Cheese Frosting
2 turkey tenderloins Turkey Tenderloins
2 tablespoons fresh lemon juice Turkey Tenderloins
2 tablespoons minced onion Turkey Tenderloins
1/4 teaspoon ground ginger Turkey Tenderloins
1 dash black pepper Turkey Tenderloins
1/4 cup dry sherry Turkey Tenderloins
1/4 cup soy sauce Turkey Tenderloins
1/4 cup vegetable oil Turkey Tenderloins
1 dash garlic powder Turkey Tenderloins
10 potatoes, peeled, quartered Baked Mashed Potatoes 5
8 ounces cream cheese Baked Mashed Potatoes 5
1/2 pint sour cream Baked Mashed Potatoes 5
1 stick butter Baked Mashed Potatoes 5
1 tablespoon chives (optional) Baked Mashed Potatoes 5
1 pound green beans Fried Green Beans
3 tablespoons butter or margarine Fried Green Beans
2 packages orange Jell-O® - 3 oz. each Orange Jell-O Vegetable Salad
2 cups boiling water Orange Jell-O Vegetable Salad
1 cup shredded carrots Orange Jell-O Vegetable Salad
1 cup chopped celery Orange Jell-O Vegetable Salad
1 tablespoon minced onion Orange Jell-O Vegetable Salad
1 cup mayonnaise Orange Jell-O Vegetable Salad
1 cup whipped topping Orange Jell-O Vegetable Salad
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