Miss me? I have been absent for a few weeks but now I am back!  While I didn’t write, we had many great menus which I promise to share.

This week, I am borrowing and modifying recipes from some cookbooks that I have had for a long time – some for more than 15 years!  As always, I am keeping it healthy, simple, easy and delicious!

This Week’s Menu

Monday: Orange Garlic Chicken (From Fix it and Forget it), Brown Rice, and Green Beans.

Tuesday: Dilled Vegetable-Barley Soup (from The Enchanted Broccoli Forest), and Oatmeal Muffins.

Wednesday:  Pastel de Papa with Mashed Cauliflower (An Argentinian recipe modified from One Bowl- One Dish Meals from around the World), and a side salad.

Thursday: Orzo with Peas, Saffron and Leftover Orange Garlic Chicken (Modified from “Vegetarian Entertaining”).

Shopping List

For 2 Adults and 2 Children

Entrees

3 lbs. Boneless, skinless chicken breasts

1 3/4 lbs. Ground beef

Veggies

1/2 C Minced onion

1 Medium carrot

1 Medium stalk celery

1/4 lb. Chopped mushrooms

3 Large Idaho potatoes

26 Garlic cloves

2 Large red onions

5 Bell peppers – different colors if not too expensive

2 Large Tomatoes

12 Green Olives, pitted

4 shallots

Cauliflower

Fruit – Enough for Breakfast, Lunch, and Dinner

1 Pineapple

8 Kiwi

8 Apples

5 Pears

Dry Goods

1/2 C Raw Barley

2/3 C Raisins

4 C Tomatoes, canned or in shelf stable container

1 T Saffron Threads

4 C Vegetable broth

1 1/2 lbs. Orzo

Brown rice

Muffin mix

Salt

Pepper

1 Bay leaf

6 T Dry White Wine

1.5 t Dried Dill Weed

1 t Tamari sauce

4 T Olive oil

1.5 t Dried Thyme

2 T Balsamic vinegar

1/3 C Dry White Wine

Dairy

4 T Butter

1/3 C Milk

1/2 C Plain yogurt

Parmesan or manchenga cheese

Frozen

1 C Orange Juice Concentrate

1 C Frozen Peas

Frozen green beans