Beach Menu and Grocery List

We will be heading to the beach soon!  My menu and shopping list for beach week!

Friday (arrival day)- Dinner out

Saturday- Crockpot BBQ Chicken, green beans, corn
adapted from here

6 pieces boneless skinless chicken breasts (can put in frozen)
1 bottle BBQ sauce
1/4 c vinegar
1 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder

Sunday- Dr Pepper Slow Cooker Roast, carrots, red potatoes

from here

Ingredients

• 1 3-5 pound beef roast
• 1 can Dr Pepper
• 2 cups water
• 2 dashes Worcestershire sauce
• salt and pepper
• 3 cloves garlic

Instructions

1. Place beef roast in slow cooker.
2. Add in all other ingredients.
3. Cook for 7 hours on low or 3 1/2 hours on high.
4. Drain off juice and serve warm.

Monday-  Bowtie Pasta and garlic bread

1 dash cooking wine

1 lb uncooked bowtie pasta

1 1/2 lbs cherry tomatoes

1/3 cup chopped fresh basil (5 tsp dried)

1/4 cup capers, drained

1/3 cup olive oil

1 Lg garlic clove (minced)

15 pitted black olives, sliced

1/2 cup grated parmesan cheese

crushed red pepper

salt and pepper to taste

1.  Cook the pasta according to package directions.

2.  Slice the tomatoes in half and place them in a large skillet.  Add the basil, capers, oil, garlic, and olives.  Set aside while pasta cooks.

3.  Drain pasta.  Place the tomatoe mixture over med-high heat and cook until heated through. Stir in the pasta.  Sprinkle on the parmesan cheese.  Add a few shakes of crushed red pepper.  Season to taste with salt and pepper. Serve immediately with Garlic bread.

Tuesday-  Dinner Out

Wednesday- Breakfast for dinner

Eggs

Bacon

Toast

Sliced tomatoes

Thursday- Stauffers frozen Lasagna and Garlic Bread with garden salad

Friday- Dinner Out

For lunches we will eat leftovers, spaghetti o's, sandwiches, mac and cheese, and Chicken salad (adapted from the Food Nanny).

Chicken Salad

2 cup uncooked Medium shell pasta

1 cup bottled coleslaw dressing

1 cup mayo

4 cups shredded cooked chicken

1 20 oz can pineapple, drained

1 8 oz can sliced water chestnuts drained and diced

1 large red skinned apple, diced

1 cup green seedless grapes

4 celery ribs, diced

1 tbsp grated onion

1 cup whole cashews

salt and pepper to taste

1.  Cook the pasta according to package directions. Drain and transfer to a large bowl.

2. Mix coleslaw dressing and mayonaise in a small bowl.  Add to the pasta, tossing gently to combine.  Refrigerate at least 2 hours.

3.  Meanwhile, mix the chicken, pineapple, water chestnuts, apple, grapes, celery, and onion in a medium bowl. Refrigerate.

4.  Just before serving, add the chicken mixture and cashews to pasta, tossing gently until al the ingredients are combined.  Season to taste.

5.  Spoon into large lettuce leaves to serve.

Desserts:

Cherry Upside Down Cake

2 cans cherry pie filling
1 yellow cake mix
1 c. butter

Preheat oven to 350 degrees. Spread cherries in 9 x 12 inch cake pan. Sprinkle with dry cake mix. Drizzle melted butter over top. Bake approximately 1 hour until brown. Cool.

Orange Push-Up Smoothie (Vegan, Gluten Free)
from here
1 can orange juice concentrate, slightly thawed
1 cup milk (half and half, cream, nut milk, soy milk)
1/2 cup sugar, or to taste
1/2 teaspoon vanilla extract
2 cups ice, or to taste
Combine all ingredients, except ice, in a large blender or Vita-Mix and blend until smooth and creamy, taking care the sugar has dissolved and is well incorporated. If desired, add a splash more water or more milk. Add the ice and blend until smooth.
Makes approximately three eight-ounce portions.

Grocery list:

Shells and Cheese

Lunch meat

PB & J

Bread

Spaghetti O's

9 pieces boneless skinless chicken breasts

1 bottle BBQ sauce 

5 pound beef roast

1 can Dr Pepper

1 lb  bowtie pasta

1 1/2 lbs cherry tomatoes

 capers

 pitted black olives, sliced

1/2 cup grated parmesan cheese

Eggs

Bacon

tomato

apples
 Medium shell pasta

 bottled coleslaw dressing

1 cup mayo

20 oz can pineapple

8 oz can sliced water chestnuts 

green seedless grapes

4 celery ribs

Onions

cashews

green beans

carrots

corn

Ice Cream

orange juice concentrate

milk

cereal

yogurt

frozen waffles

toaster strudels

2 cans cherry pie filling
1 yellow cake mix

stick butter

Travel Snacks:

Strawberries

Sliced apples

pringles

cheese sticks

pepperoni rolls

candy

crackers

Cream soda

Root Beer

Ginger Ale

Lemonaid

Bottled Water

Take from home:

vinegar
 red pepper flakes
1/4 c brown sugar
garlic powder

Worcestershire sauce

salt and pepper

Minced Garlic

cooking wine

basil

olive oil

mustard

cheese

Decaf tea

Sugar

vanilla extract

Crock Pot

Pairing knife

Canning Spaghetti Sauce

My sister and I have been canning the past two days.  Here is the recipe we are using for our spaghetti sauce.  We have used it the past couple of years.  Yes, we do include carrot!  A great way to hide some veggies in your spaghetti!

1 1/2 large onion
36 cups cleaned, cut up tomatoes (we do not remove skins because they get pureed later)
1 1/2 tbsp salt
4 tbsp brown sugar packed
1 red pepper, finely cut up
2 green peppers, finely cut up
1/2 tsp pepper
2 large carrots

Simmer for one hour, then puree. 

To puree add:
6 cloves garlic
3 tbsp fresh oregano
3 tbsp fresh thyme
3/4 cup parsley, chopped (12 tsp dried)
3 tbsp fresh basil
3 bay leaves

(if you do not have fresh herbs you can use dried. The conversion is 1 tsp dried per 1 Tbsp fresh)

Put back into pot and simmer until desired thickness.  Stir often to prevent scorching.

Pour into clean jars. Wipe jar rims and place lids and rims.

Process in hot water bath for 15 minutes. (water covering tops of lids by at least 1 inch)