WHAT'S FOR DINNER - ZEMP FAMILY FAVORITES

Join us this week as we cook some of our family favorites! If you like food that is delicious, comforting, and filling, these meals are for you! Each recipe has family sized portions - a result of having a 9 person family - but, feel free to make an adjustments or additions for your own family! We'd love to see your dinners if you choose to cook with us this week - tag us by using the hashtag #GCxWHATSFORDINNER. 

Also, don't miss out on the printable grocery list at the bottom of the post! 

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M O N D A Y

B R O C C O L I   V E G G I E   P A S T A

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1 16 oz. Bag Rotelli Pasta

1 16 oz. Bag Penne Pasta

1 16 oz. Bag Large Shells Pasta

1 Head Broccoli in Florets

1/2 Head Cauliflower in Florets

8 Large Carrots, peeled and cut in 1/2" slices

Mix all bags of pasta. Use 1/2 the pasta and cook as directed. Steam all the vegetables until done. Mix pasta and veggies and top with butter.

T U E S D A Y

B A J A   Q U E S A D I L L A S

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1/2 tsp. Butter

Large Flour Tortillas

Cheddar Cheese

2 Chicken Breasts, cooked and shredded

1 Can Corn

1 Can Black Beans

1 Bottle BBQ Sauce

Sour Cream

Combine chicken, corn, beans, and BBQ sauce (just enough sauce to cover ingredients). Place tortilla in large frying pan that has been greased with butter. Cover half of the tortilla with cheese and sauce mixture. Fold the other half over the top. Let cook until golden brown on one side and turn over. Cook second side. Remove from pan and top with sour cream.

W E D N E S D A Y

C R E A M   O F   B R O C C O L I   S O U P

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1 Qt. Half and Half

1 Small Bunch of Broccoli

4 Medium Potatoes

1 Carrot

3-4 tsp. Chicken Bouillon

1/2 C. Butter

1/2 C. Flour

Salt and Pepper

Chop vegetables-grate carrot. Add water to cover vegetables and add bouillon. Simmer until vegetables are tender. Melt butter and flour and add half and half. Cook and stir constantly. Add cream mixture to undrained vegetables. Add salt and pepper to taste.

T H U R S D A Y

C H I C K E N   E N C H I L A D A S

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6 Chicken Breasts, cooked and shredded

12 Flour Tortillas

1 Tbsp. Butter

3/4 C. Onion

1 4-oz Can Chopped Green Chiles

1/3 C. Flour

1/4 tsp. Salt

1/4 tsp. Cumin

2 Tbsp. Butter

2 1/2 C. Chicken Broth

1 C. Sour Cream

2 C. Grated Jack Cheese

Saute butter, onion, and chiles. Make a roux with the flour, salt, cumin and butter. Gradually add broth. Add white sauce to onion and chile mixture. Stir in sour cream and 1 cup of cheese. Stir enough sauce into chicken to moisten. Fill the tortillas with chicken mixture then place them seam side down into 9 x 13 pan. Pour remaining sauce and cheese on top and bake at 350 degrees for 45 minutes. 

F R I D A Y

P I O N E E R   B E A N   S O U P

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2 C. Dry Bean Mix (split peas, kidney, pinto, and small white) - Soak overnight for best results

7 C. Water

1 Ham Hock

1 Clove Garlic, minced

1 Large Onion, chopped

1 tsp. Chili Powder

1 tsp. Salt

16 oz. Can of Diced tomatoes

2 Carrots, chopped

1 Celery Rib, chopped

Place all ingredients in a slow cooker, cover and cook on high for 7 hours or until beans are tender. Remove meat from ham hock and return the meat to the soup. 

S A T U R D A Y

S P A G H E T T I   C A R B O N A R A

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8 oz. Spaghetti

2 Large Eggs

3/4 C. Grated Parmesan Cheese

4 Slices Bacon, diced

4 Cloves Garlic, minced

Salt and Pepper to taste

2 Tbsp. Fresh Parsley, chopped (optional)

In a large pot of boiling water, cook pasta according to package directions; reserve 1/2 cup water and drain pasta well. In a small bowl, whisk together eggs and Parmesan; set aside. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat. Stir in garlic until fragrant, about 1 minute. Stir in pasta and egg mixture and gently toss to combine. Season with salt and pepper to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached. Serve immediately, garnished with parsley if desired.

S U N D A Y

M E X I C A N   M E A T   M I X   C H I M I C H A N G A S

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5 lb. Beef Roast, cooked and shredded

3 Onions

1 4 oz. Can Chopped Green Chiles

2 7 oz. Can Green Chile Salsa

1/2 tsp. Garlic Powder

4 Tbsp. Flour

4 tsp. Salt

1 tsp. Cumin

Saute onion and green chiles. Add salsa, garlic powder, flour, salt, and cumin. Stir in reserved meat juices and meat. Cook until thickened. 

6 Flour Tortillas

Meat Mix

Canola Oil

Cheddar Cheese

Salsa

Guacamole

Sour Cream

In a frying pan, pour oil and allow to get hot. Place 1/4 C. of meat mix on flour tortilla and roll up burrito style. Use a toothpick to secure end if needed. Place burrito in hot oil and allow to fry until golden and crispy Place on towel to drain grease. Top with cheese, salsa, guacamole and sour cream. 

G R O C E R I E S

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