Friday's Shopping List

Here is this week's shopping list. Brrrr it's cold outside - get ready for chili! :)

Grocery list:

linguini (1 lb - although you'll only need 1/2 a pound for the recipe)
bag of frozen shrimp (uncooked, devined, tail off)
garlic
lemons (2 should be fine)
parsley
1 or 2 yukon gold potatoes
bag of frozen corn
bag of frozen peas
cucumber (1 or 2)
container of grape tomatoes
feta cheese
eggs
butter
3 (14 oz) cans of red kidney beans
3 (14 oz) cans of stewed tomatoes (original recipe)
1 large can of tomato puree
paprika
shredded sharp cheese
scallions
green pepper
sour cream
1 lb ground beef (you want 15% fat)
1 or 2 filets of sole
romaine
rolls/corn bread
frozen stir fry (trader joes has great stir fry's in the frozen section that are perfect for a quick meal)
rice

Meals:

Meal 1: Shrimp Scampi w/salad and bread

Cook linguini according to directions. Set aside. Meanwhile melt 4 tablespoons of butter with 2 tablespoons of olive oil; when foam subsides, add 3 minced cloves of garlic and cook until golden but don't let garlic brown. Add about 1/2 pound of shrimp and some salt, cook for a few minutes, turning shrimp once until just pink. Add 2 tablespons of Italian parsley and 1 tablespoon (or a little more) lemon juice and cook for another minute. Add linguini to pan and stir. Serve with a salad of romaine, topped with walnuts, cranberries and cheese.

Meal 2: Filet of sole with mashed potatoes & mixed veggies

make mashed potatoes (if you need some help with this send me a note and I'll let you know my tips.) Leave potatoes covered in dish and set aside (they will stay warm while you make the veggies and sole.) In a large pan melt some butter over medium heat until it about covers the bottom of the pan. You want your butter to be hot almost to the point of turning brown. Meanwhile, take the sole filet and cover it with flour and salt and pepper. Put sole in pan with melted butter and cook for about 3 minutes. Flip the sole and squeeze the juice of one lemon over the sole. Sprinkle with parsley. Cook another 3 minutes or so until cooked through.

In a small pan add equal parts frozen corn and frozen peas. Add 3 or 4 tablespoons of butter. Add salt, pepper, old bay (if you want) maybe some worcester sauce (if you want) or any other seasoning. Cover and let cook until veggies are soft.

Serve sole over potatoes with veggies on the side

3. Jenn Salad - Doug named this a Jenn salad because it's kind of like a greek salad but with my own twist

hard boil one or two eggs. Peel and seed cucumbers, chop and put in a bowl. Slice tomatoes in half and add to bowl. Add scallions, hard boiled egg a little green pepper, kalmata olives if you have them and cover with feta. Toss with a balsamic based Italian dressing.

4. Stir Fry

cook your own rice according to directions (I don't like the instant rice.) In the meantime prepare stir fry according to directions. Enjoy :)

5. Mama Procopio's chili - I'm going to say this is the best chili but it's also what I grew up with. I'm assuming you have slow cooker which is how this recipe is made but if you do not you could also cook this over the stove top for a few hours which isn't as convenient but it would work in a pinch.

Brown the ground beef. Drain the fat. Put in the crock pot. Add the 3 cans of kidney beans (drained and rinsed), 3 cans of stewed tomatoes, 1 can of tomato puree. Season to taste with salt, pepper and paprika. Cover and cook on low for 6 hours in the crock pot.

Top with shredded cheese, sliced scallions or chopped onions, chopped green peppers and sour cream. Serve with bread.