Grocery List

Don't forget to make sure you have all the pantry items listed in the recipes before you go to the store

Beef and Pork Chili

Prep Time: 5 minutes
Cook Time: 4-6 hours
Yield: 4-6
3/4 lb. stew beef... cubed
3/4 lb. pork shoulder... trimmed and cubed
1 medium sweet onion... chopped
1 tsp. cumin (pantry)
2 tsp. chili powder (pantry)
3 tsp. minced garlic (pantry)
14.5 oz. diced tomatoes
14.5 oz. tomato sauce
2 Tbsp. tomato paste
salt and pepper to taste (pantry)

Combine all the ingredients in a slow cooker and cook on high for 4-6 hours or until the meat is tender.

Center Cut Pork Chops with Mushrooms

Prep Time: 5 minutes
Cook Time: 10-15 minutes
Yield: 4
4 center cut pork chops... 4-5oz each
3 Tbsp. tomato paste
1 C. chicken stock
1 tsp. minced garlic (pantry)
2 C. button mushrooms... sliced
salt and pepper to taste (pantry)
2 Tbsp. olive oil (pantry)

Heat the oil over medium high heat until ripples form then add the meat. Cook until browned on each side for a total of about 5-6 minutes. Remove the pork to a plate and sauté the mushroom for 2 minutes before adding the tomato paste and stock. Once the stock and paste are incorporated reduce the heat to low, return the pork to the pan, cover and simmer for 3-4 minutes to finish cooking.

Remove the pork to the plate and increase the heat to medium high to reduce the sauce by 1/3 (3-5 minutes). Spoon the reduced sauce and mushrooms over the pork and serve.

Candied Sweet Potatoes

Prep Time: 5 minutes
Cook Time: 1 hour
Yield: 4
3 medium sweet potatoes
1/4 C. dark brown sugar (pantry)
1/4 C. honey (pantry)
1/2 stick unsalted butter (pantry)
1/8 tsp. ground cinnamon (pantry)
Salt and pepper to taste (pantry)

Poke holes with a knife in your sweet potatoes and bake on a cookie sheet at 375 degrees for 1 hour. Remove the flesh from the skins and place into a large bowl with the remaining ingredients to combine. Serve hot with extra butter on the side.

Cheese Soup

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4-6
3 C. vegetable stock
2 C. water
2 C. blue cheese... recommend gorgonzola
2 stalks celery... diced
2 carrots... diced
2 medium potatoes... peeled and diced
1 leaf bay leaf (pantry)
2 Tbsp. olive oil (pantry)
3 tsp. minced garlic (pantry)
1 tsp. fresh thyme (pantry)
1 C. heavy cream or half and half (pantry)

In a large stock pot over medium high heat sweat the onions, celery, carrots, and potatoes with the oil for 3-4 minutes before adding the garlic, thyme, and bay leaf for an additional 1-2 minutes.

Add the stock and water bringing it to a medium boil cover and cook for 15 minutes. Remove it from the heat before adding the cream. At this point you do not want the soup to come to a boil again. Stir in the cheese and allow it to melt.

Remove the bay leaf and using an immersion blender puree the vegetables before serving. You can also use a blender or food processor to do this.

Chicken Noodle Soup

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4
1 1/2 C. roasted chicken... cubed or shredded
10 oz. egg noodles
2 C. water
3 C. chicken stock
1 medium sweet onion... diced
2 stalks celery... diced
4 carrots... diced
2 cloves minced garlic (pantry)
1/2 tsp. fresh thyme (pantry)
1 tsp. fresh sage... chopped (pantry)
2 Tbsp. olive oil (pantry)

Heat the olive over medium high heat in a large stock pot. Add the vegetables to sweat for 3-4 minutes before adding the herbs and garlic for an additional 2 minutes. Reduce the heat to medium and pour in the water and stock. On a low boil allow the soup to cook until the vegetable are tender. Usually about 20 minutes. Add the chicken and egg noodles for the final 6- minutes depending on the manufacturer's suggested cooking time

BBQ Pork

Prep Time: 5 minutes
Cook Time: 4-6 hrs
Yield: 4-6
3 lbs. pork roast and country style ribs from pork loin combo pack
1 1/2 C. store bought BBQ sauce
4-6 rolls

In a medium baking dish with high sides and a lid slow roast the pork at 325 for 4-6 hours or until the meat can be shredded with a fork.

Remove the shoulder from the pan, shred the meat with a fork or by hand removing any fat, mix in the sauce, and serve.

Suggestions Serve with cole slaw and potato chips

Notes Try adding a few drops of liquid smoke to give it more of a smoky flavor. For a true smoky flavor place the shoulder in an outdoor smoker add hickory chips soaked in water to your coals cover and allow the indirect heat to cook the pork at a low heat for 6-8 hours.

You can also cook the pork in a slow cooker on high in 6 hours.

Cole Slaw

1 lb green cabbage
1/4 mayonnaise (pantry)
1/8 cup of sugar (pantry)
1/8 cup white vinegar (pantry)
1 Tsp celery seed(pantry)

Combine the mayonnaise, sugar, vinegar, and celery seed in a medium bowl and whisk to combine and dissolve the sugar. shred the cabbage and toss with the dressing.place in the refrigerator for at least 2 hours.

Grandma's Sunday Chicken

Prep Time: 10 minutes
Cook Time: 1 hour 45 minutes Yield:
4 to 5 pound whole chicken
4 Tbsp. unsalted butter... softened (pantry)
1 Tbsp. sage (pantry)
1 Tbsp. minced garlic (pantry)
salt and pepper to taste (pantry)
1 stalk celery
1 small onion... cut in quarters
1 carrot

Be sure to remove everything from the cavity and rinse the chicken well before beginning. Preheat your oven to 350. Combine the garlic, softened butter, sage, salt, and pepper in a small bowl making a compound butter. Using your fingers work the compound butter under the skin of the breast. You may have to loosen the skin from the meat as you go. Place the chicken in a large baking dish with at least 2" sides. Cut the celery stalk and carrot in half and insert into the cavity along with 1/2 of the onion. Bake uncovered for approximately 55 minutes or until the internal temperature reaches 165. If the breast meat begins to brown early loosely cover with aluminum foil.

Garlic Smashed Potatoes

Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4
1 1/2 lbs. All purpose potatoes... 2" cubes
1 C. milk (pantry)
2 Tbsp. butter (pantry)
2 cloves garlic... minced (pantry)
1 tsp. olive oil (pantry)
salt and pepper to taste (pantry)

Cut the potatoes into 2" cubes and add them to a pot of cold water. Place the pot over high heat and bring to a boil. As soon as the potatoes become tender, usually around 8 minutes after the water begins to boil, drain them thoroughly, turn off the burner, and return them to the burner allowing any remaining water to cook off. Meanwhile, in a separate pot warm the milk, minced garlic, and butter until they begin to simmer.

Using a potato masher begin smashing the potatoes while adding the warmed milk mixture 1/4 cup at a time until you reach your desired consistency. Season with salt and pepper to taste.

I hope that you and your family enjoy these easy to prepare low cost meals and have a great week!

Sincerely,

Zan Dial

cheapandeasyinthekitchen.com