Recipes Meal Plans

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September 2013

1 cup ketchup

2 bay leaves

3 green bell pepper

4 med red potatoes

1 bottle sun-dried tomato dressing

1 bag tortilla chips

1 cup mexican blend cheese

1 tsp dried thyme

8 cups chicken broth

2 lbs Stew meat

1 tsp red pepper flakes

1 tsp red pepper flakes

3 tbsps basil

8 ozs pepperjack cheese

1 tsp sesame oil

1 tbsp ginger

1 bag frozen mixed vegetables

1 tbsp dry mustard

6 carrots

2 tbsps chili powder

1 cup dark brown sugar

2 tbsps paprika

6 flour tortillas

1 tsp sugar

1 cup sharp cheddar

10 corn nibblets

1 zucchini

2 cups frozen corn

3 tbsps hoisin sauce

3 cups chicken stock

1 can 28 oz diced tomatoes

1 can 28 oz diced tomatoes

4 hoagie rolls

2 tomatoes

6 cups rice

6 tbsps vegetable oil

1 tsp pepper

1 can 28 oz baked beans

1 yellow squash

14 chicken breasts

19 cloves garlic

2 tsps garlic

1 can kidney beans

2 cans 14 oz corn

1 tsp crushed red pepper flakes

3 med onions

1 lb ground pork

1 tsp rosemary

1 red bell pepper

1 cup butter

3 cans 28 oz green beans

1 package tortillas

4 pork chops

8 hamburger buns

1 cup tomato paste

1 can 14.5 oz diced tomatoes

3 tsps cumin

1 cup barbecue sauce

2 cups long grain rice

1 tsp thyme

1 onion

3 med onion

1 can 15 oz black beans

1 cup cider vinegar

3 tbsps soy sauce

1 cup frozen peas

3 tbsps all-purpose flour

5 tbsps olive oil

4 lbs pork shoulder blade roast

10 ozs pasta

1 tsp cayenne pepper

1 lb ham steak

8 ozs sausage

1 lb pork tenderloin

3 tsps salt

8 ozs cheddar cheese

1 can corn

2 med red bell peppers

2 tsps cornstarch

4 scallions

2 bunches scallions

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