Saving Dinner The Menus, Recipes, and Shopping Lists to Bring Your Family Back to the Table

Fall As the weather starts to change, the welcome relief from the heat begins to take hold and paint the leaves of the trees autumnal colors. With crisp fall weather, warm comfort foods begin to play into these coming weeks. The rich, glorious flavors of fall are showcased in this first set of menus with rich stews, thick soups, and recipes featuring delicious winter squashes. Week One Day One: Apple Chicken Day Two: Roast Beef Picante Day Three: Beany Burritos Day Four: Moroccan Fish Tangine Day Five: Italian Turkey Meat Loaf Day Six: Crock Pea Soup Shopping List Meat 6 boneless, skinless chicken breast halves 11U2 pounds boneless sirloin roast 6 whitefish fillets 1/2 package Italian turkey sausages 1/2 pound ground turkey 1 ham bone Condiments vegetable oil olive oil cider vinegar dry white wine Worcestershire sauce Produce 1 lime 2-3 lemons 4 Granny Smith apples 3 pounds onions (keep on hand) garlic (you'll need 7 cloves) 3 tomatoes 2 bell peppers 1 bunch carrots celery (you'll need 1 stalk) 1 small jalape-o pepper 1 small bunch parsley 1 bunch cilantro 1 bunch green onions **russet potatoes (1 meal) **butternut squash (2 meals) **broccoli (2 meals) **kale (2 meals) **spinach (I like baby spinach) (2 meals) **baby carrots (2 meals) **sweet potatoes (1 meal) **2-3 heads lettuce (not Iceberg) Canned Goods 1 28-ounce jar spaghetti sauce 1 14-ounce can chicken broth 1 14-ounce can beef broth 1 jar salsa (your favorite) 1 small can tomato puree (you'll need 3 tablespoons) 1 14 1/2-ounce can diced tomatoes with Italian herbs 1 15-ounce can pinto beans 1 15-ounce can black beans Spices 1 envelope taco seasoning (low sodium is a good option) paprika ground cumin bay leaves thyme Dairy/Dairy Case eggs (you'll need 1) Parmesan cheese (you'll need 1/3 cup, grated) **sour cream (I use low fat) Dry Goods brown sugar (you'll need 1/3 cup) sugar (you'll need 2 teaspoons) cornstarch (you'll need 4 tablespoons) oats (you'll need 1/2 cup) flour (you'll need 1/3 cup) 1 pound split peas **brown rice (2 meals) **pasta (1 meal) Bakery 6 flour tortillas (whole wheat, if available) **whole-grain rolls (1 meal) Apple Chicken Serves 6 1 1/4 teaspoons vegetable oil 6 boneless, skinless chicken breast halves, cut into 1/2-inch cubes 4 Granny Smith apples, cored and sliced into 1/2-inch wedges 3/4 cup dry white wine 3/4 cup chicken broth 1/3 cup brown sugar 1/4 cup cider vinegar 3 tablespoons cornstarch 2 tablespoons Worcestershire sauce 1/2 teaspoon salt 1 teaspoon black pepper Heat oil in a large nonstick skillet. Add chicken and brown on all sides. Add apple slices, saute 3 minutes, stirring occasionally. Add 1U2 the wine and chicken broth, reduce heat, cover, and simmer 10 minutes. Mix remaining wine and broth together with remaining ingredients; add to skillet. Cook over medium heat, stirring constantly until sauce thickens. PER SERVING: 161 Calories; 2g Fat (15.5% calories from fat); 7g Protein; 24g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 246mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates. Serving Suggestions: Baked potatoes, baked butternut squash, and steamed broccoli. Roast Beef PicanteEly, Leanne is the author of 'Saving Dinner The Menus, Recipes, and Shopping Lists to Bring Your Family Back to the Table', published 2003 under ISBN 9780345464866 and ISBN 0345464869.