Getting Ya Through The Summer-Eat Sheet™ Week 5
Recipe Name
Page #
Szechuan Orange-Ginger Chicken
82
Beef Barley Soup
84
Hot Turkey Sandwiches
86
Spanish Patties
88

BBQ Chicken

90
 

Spices
bay leaf
cumin
ginger, ground
Italian seasoning
original, all purpose seasoning, salt-free
onion flakes
parsley, dried
rosemary (not ground)
salt & pepper

Baking Goods
canola oil
cooking spray
olive oil, extra-virgin
baking powder
cornmeal
flour
brown sugar
white sugar

Helpers
BBQ sauce (or see back cover)
hot ketchup
ketchup (optional - for fries)
chunky salsa
chili sauce, hot (bottled)
dry-garlic sauce (V-H)
tahini (ground sesame seeds, looks like
peanut butter)
1/2 cup beef broth
1 can tomato soup (10 fl oz or 284 mL)
1 can consomme (10 fl oz or 284 mL)
1 can diced tomatoes (14 fl oz / 398 mL)
1/2 cup orange juice
poppyseed dressing (or see back cover)
black olives (optional)

Frozen Foods
4 cups broccoli
2 cups baby carrots
2 cups baby peas
5 minute fries (1 lb or 450 g)

Other
aluminum foil, reg & heavy duty
1/4 cup sherry (or red wine)

Meats
real prepared bacon bits (optional)
lean ground beef 2-1/2 lbs or 1.125 kg
(90% lean), 2 recipes
3 boneless skinless chicken breasts (1 lb or 450 g)
sliced deli turkey 3/4 lb or 350 g (or precooked roaster chicken)
8-12 boneless skinless chicken thighs (1-3/4 lbs or 800 g)

Dairy
1% milk
1 egg
butter or margarine (optional)

Produce
fresh garlic (from a jar)
2 onions
15 mushrooms
1 small red bell peppers
2 celery stalks
1 lge head green leaf lettuce
2 tomatoes
2 oranges

Dry Essentials
1-2 pkg mushroom or garden vegetable
flavored rice (approx 6 oz or 165 g/pck)
cornflake crumbs (near coating mixes)
12 oz or 3
40 g vermicelli pasta
chow mein noodles (optional)
salted peanuts (optional)
1/4 cup pot barley
1 pkg dry poultry gravy mix, near spices
(approx 1 oz or 30 g)

Bakery
6-8 slices whole wheat bread
croutons (optional)
4-6 whole wheat buns