Pasta, Rice, & Grains
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2 nine-ounce packages fresh cheese tortellini
Most recipes serve 4
Roasted Garlic-Potato Soup
Meat, Poultry, & Seafood
Bacon, Arugula, & Shrimp Salad
8 ounces bacon
Chicken & Asparagus
4 six-ounce chicken breast halves
BBQed Chicken Pizza
1 lb. boneless, skinless chicken breasts
Warm Tortellini & Cherry Tomato Salad
1 ½ lbs. peeled & deveined shrinp
Produce
Dairy
1 bunch arugula
2 ounces cream cheese
2 lbs. asparagus
1 package shredded jack cheese
1 ounce basil
3 ounces parmesan cheese
4 ounces carrots
1 small plain low-fat yogurt
7 garlic cloves
1 lemon
Freezer
1 small onion
1 bag mixed veggies
1 small red onion
1 tub whipping cream
1 bunch parsley
4 lbs. baking potatoes
Breads
1 pint cherry tomatoes
2 8” pre-made pizza crusts
1 pint strawberries
1 loaf French bread
Canned Goods
1 14-ounce can artichoke hearts
36 ounces chicken broth
1 small can diced green chilies
1 bottle grape juice
1 ½ lbs. shrimp
Roasted Garlic-Potato Soup
5 cups arugula leaves
5 whole garlic heads
1 cup halved cherry tomatoes
2 bacon slices, diced
2 tablespoons plain low-fat yogurt
1 cup diced onion
2 tablespoons balsamic vinegar
2 garlic cloves, minced
2 teaspoons extra-virgin olive oil
6 cups diced baking potato
4 cups chicken broth
¼ teaspoon black pepper
¼ cup chopped parsley
Cook bacon in a large nonstick skillet over
medium heat until crisp. Remove bacon from the
pan, reserving 1 teaspoon drippings in pan.
Crumble bacon, and set aside. Add shrimp to
drippings in the pan; sauté 5 minutes or until
done. Using a slotted spoon, transfer shrimp to a
large bowl. Add arugula leaves and halved cherry
tomatoes to shrimp; toss gently.
Remove white papery skin from each garlic head
(do not peel or separate cloves). Wrap each head
separately in aluminum foil. Bake at 350° for 1
hour; let cool for 10 minutes. Separate cloves, and
squeeze to extract 1/4 cup of garlic pulp; discard
the skins.
Combine yogurt, vinegar, oil, and pepper in a
small bowl, stirring well with a whisk. Drizzle
vinegar mixture over shrimp mixture; toss gently
to combine. Place 2 1/4 cups salad mixture on
each of 4 plates; divide crumbled bacon evenly
among salads.
½ teaspoon salt
¼ teaspoon pepper
1 bay leaf
1 cup milk
Cook bacon in a large saucepan over mediumhigh heat until crisp. Add onion, carrot, and
minced garlic, and sauté 5 minutes. Add potato,
broth, salt, pepper, and bay leaf; bring to a boil.
Cover, reduce heat, and simmer 20 minutes or
until potato is tender; remove bay leaf.
Combine garlic pulp and 2 cups potato mixture in
a blender or food processor, and process until
smooth. Return purée to pan; stir in milk, and
cook over low heat until thoroughly heated.
Remove from heat, and stir in chopped parsley.
Chicken & Asparagus
4 chicken breast halves
¾ teaspoon salt
¼ teaspoon pepper
2 tablespoons butter
½ cup flour
½ cup grape juice
½ cup chicken broth
Bacon, Arugula, & Shrimp Salad
2 slices of bacon
2 garlic cloves, minced
1 lb. asparagus, trimmed
2 tablespoons chopped, fresh parlsey
1 tablespoon lemon juice
Place each chicken breast half between 2 sheets
of heavy-duty plastic wrap; pound to 1/4-inch
thickness using a meat mallet or small heavy
skillet. Sprinkle chicken breasts evenly with salt
and freshly ground black pepper.
Melt butter in a large nonstick skillet over
medium-high heat. Place flour in a shallow dish.
Dredge chicken in flour. Add chicken to pan; cook
3 minutes on each side or until done. Remove
chicken from pan; keep warm. Add wine, broth,
and garlic to pan, scraping pan to loosen
browned bits; cook 2 minutes. Add asparagus;
cover and cook 3 minutes or until asparagus is
crisp-tender. Remove from heat; stir in parsley
and juice. Serve asparagus and sauce with
chicken.
2. Meanwhile, in a 10- to 12-inch frying pan over
high heat, stir bacon until browned and crisp,
about 5 minutes. With a slotted spoon, transfer
bacon to paper towels to drain.
3. Place pizza crusts on a 12- by 15-inch baking
sheet. Spread each with about 2 tablespoons
cream cheese. Spoon chicken in sauce evenly
over both crusts; top with bacon, green chilies,
jack cheese, and hot chili flakes.
4. Bake pizzas in a 400° regular or convection
oven until cheese is browned and bubbling, 15 to
20 minutes. Transfer to a board and cut into
wedges.
Warm Tortellini & Cherry Tomato Salad
2 9-ounce packages cheese tortellini
1 ½ cups fresh asparagus
BBQed Chicken Pizza
1 lb. chicken breasts
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1/3 cup prepared bbq sauce
4 slices bacon
2 baked pizza crusts
1 tablespoon olive oil
¼ teaspoon black pepper
¼ cup cream cheese
4 cups arugula
¼ cup canned diced green chilies
1 ½ cups halved cherry tomatoes
½ cup shredded jack cheese
¾ cup grated Parmesan cheese
¼ to ½ teaspoon hot chili flakes
1. Rinse chicken and pat dry. Place in an 8-inch
baking pan and coat with about 2 tablespoons
barbecue sauce. Sprinkle with salt and pepper.
Bake in a 350° regular or convection oven until no
longer pink at the center of the thickest part (cut
to test), about 20 minutes. Let stand until cool
enough to handle, then tear into bite-size chunks.
In a small bowl, mix with remaining barbecue
sauce.
½ cup thinly sliced red onion
1/3 cup thinly sliced basil
1 14-ounce can artichoke hearts, drained and
quartered
Cook pasta according to package directions, omitting salt
and fat. Add asparagus to pasta during last 2 minutes of
cook time. Drain.
While pasta cooks, combine vinegars, oil, and pepper in a
large bowl, stirring with a whisk. Add pasta mixture,
arugula, and remaining ingredients; toss to coat.