RALEY'S BrandtasticMEAL PLANNER - PDF by cyk19335

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									RALEY’S        Brandtastic MEAL PLANNER
        Easy, quick and tasty ideas for dinner this week.
                                                                                        Week of
                                                                                        Mar.
                                                                                         1
We’ve solved the what’s for dinner dilemma for you every week with our brands.
                 Your list, your recipes...now you’re cooking!



                  Shopping List                                                      Notes:
     Produce      n Raley’s Fresh Spinach 1
                  n Raley's Fresh Diced Yellow Onions 2, 3
                  n Raley's Tesoro Tomatoes 2
                  n Raley’s Fresh Diced Tri-Peppers 2, 3
                  n Raley's Sierra Gold Potatoes 3
                  n Raley's Chopped Romaine Lettuce 4
                  n Raley’s Fresh Pico de Gallo 4
        Meat      n Raley’s Boneless, Skinless Chicken Breasts (fresh or frozen) 1
                  n Raley's Boneless Black Angus Beef 2, 4
                  n Diced Ham or Turkey Ham 3
       Dairy      n Sunnyside Farms Butter 1
                  n Raley’s Shredded Parmesan Cheese 1
                  n Raley's Eggs 3
                  n Raley's Shredded Pepper Jack or Mexican Blend Cheese 4
                  n Sunnyside Farms Sour Cream 4
                  n Alfredo Sauce 1
        Cans      n Raley’s Reduced-Sodium Beef Broth 2
                  n Raley’s Sliced Ripe Olives (2.2 oz.) 4
                  n Raley’s Refried Beans with Green Chile and Lime (16 oz.) 4
                  n Raley’s Whole Kernel Corn 4
Pasta & Rice      n Raley’s Angel Hair Pasta (16 oz.) 1
                  n Raley’s White Rice 2
                  n Tostada Crowns (7 oz.) 4
 Seasonings,      n Pickapeppa Sauce 2
    Sauces &      n Raley’s Vegetable Oil 3
   Dressings      n Raley’s Seasoned Salt 1
                  n Raley’s Sea Salt and Pepper Grinders 3
                  n Raley’s Salsa 4
                  n Raley's Guacamole 4
                      Numbers match ingredients to recipes.


                                                         raleys.com
            RALEY’S                                  Brandtastic MEAL PLANNER
                                      Easy, quick and tasty ideas for dinner this week.
                                                                                                                                                                                                        Week of
                                                                                                                                                                                                       Mar.
                                                                                                                                                                                                        1
1 Chicken Breasts with                                                                                              2 Creole Beef
  Spinach Cream Sauce                                                                                                 Season beef with a few shakes of Creole seasoning for a bit of spice and extra southern
                                                                                                                      flair. Cook a little extra beef if your family has heartier appetites. You’ll need a little leftover
  Add a few grinds of Raley’s Italian Seasoning or snipped fresh basil for extra flavor,
                                                                                                                      for the Beef and Bean Tostada Recipe.
  if you like!
                                                                                                                      Prep: 15 minutes Cook: 15 minutes Serves: 4
  Prep: 10 minutes Cook: about 25 minutes Serves: 4
                                                                                                                      1½ lbs. Raley's Boneless Black Angus Beef (such as top sirloin)
  2    tbsp. Sunnyside Farms Butter
                                                                                                                      1   cup Raley’s Fresh Diced Yellow Onion
  Raley's Sea Salt and Pepper Grinders, to taste
                                                                                                                      2   medium Raley's Tesoro Tomatoes, chopped
  4    small Raley’s Boneless, Skinless Chicken Breasts, thawed
                                                                                                                      1/2 cup Raley’s Reduced-Sodium Beef Broth
       (or 1½ lbs. cut into 4 pieces)
                                                                                                                      2   tbsp. Pickapeppa sauce
  1    (10-oz.) container refrigerated Alfredo sauce
                                                                                                                      1/2 cup Raley’s Fresh Diced Tri-Bell Pepper
  1    cup coarsely chopped, lightly packed Raley’s Fresh Spinach
                                                                                                                      Hot cooked Raley’s White Rice
  1/3 cup Raley’s Shredded Parmesan Cheese
  8    oz. Raley’s Angel Hair Pasta, cooked according to package
  directions                                                                                                          1. Sear beef in a nonstick skillet over medium-high heat for 5
                                                                                                                      minutes.
  1. Melt butter in a large skillet over medium heat. Season chicken                                                  2.Turn and add onion and tomato to skillet; cook for 5 minutes
  with salt and pepper; add to skillet and cook for 15 to 20 minutes                                                  more.
  or until browned on both sides and cooked through.                                                                  3. Add broth and Pickapeppa sauce and cook for 5 minutes.
  2. Meanwhile, heat Alfredo sauce in a small saucepan. Stir in                                                       4. Add bell pepper and cook for 5 minutes more. Serve over hot
  spinach and cook for 1 minute more.                                                                                 cooked rice.
  3. Pour sauce over chicken and top with cheese. Place skillet                                                       Nutrition per serving: 460 calories, 47 g protein, 27 g total fat (11 g sat., 0 g trans), 6 g carbohydrate, 1 g
  under broiler and cook for 3 to 5 minutes or until cheese is melted                                                 fiber, 3 g sugar, 140 mg cholesterol, 210 mg sodium, 11 points
  and sauce is hot and bubbly.
  4. Serve over hot cooked pasta with a tossed green salad and
                                                                                                                          Lefto
  Raley’s Garlic Bread (from our Bakery), if you like.
  Nutrition per serving: 650 calories, 39 g protein, 33 g total fat (15 g sat.), 45 g carbohydrate, 2 g fiber, 2
                                                                                                                                                         Next Day Favorites
                                                                                                                                ver-t
  g sugar, 155 mg cholesterol, 890 mg sodium
                                                                                                                                     as tic!


3 Denver Skillet                                                                                                    4 Beef and Bean Tostadas
  Serve with salad or cut vegetables and Raley’s Refrigerated Biscuits                                                Prep: 15 minutes Cook: 5 minutes Serves: 4
  Prep: 10 minutes Cook: 30 minutes Serves: 4
                                                                                                                      1    (7-oz.) package tostada crowns
  1   tbsp. Raley’s Vegetable Oil                                                                                     1    (16-oz.) can Raley’s Refried Beans with Green
  3   cups diced Raley’s Sierra Gold Potatoes                                                                              Chile and Lime, warmed
  1   cup Raley’s Fresh Diced Yellow Onion                                                                            4    cups Raley’s Chopped Romaine Lettuce
  2   cups diced ham or turkey ham                                                                                    1 to 2 cups leftover diced steak (from Creole Beef recipe)
  1   cup Raley’s Fresh Diced Green or Tri-Color                                                                      1    cup Raley’s Fresh Pico de Gallo
      Bell Pepper                                                                                                     1    cup Raley’s canned whole kernel corn, drained or
  Raley’s Seasoned Salt and pepper to taste                                                                                frozen and thawed corn
  4   Raley’s Eggs                                                                                                    1    cup Raley’s Shredded Pepper Jack or
                                                                                                                           Mexican Blend Cheese
  1. Heat oil in a large skillet. Add potatoes and onion and cook over                                                1    (2.2-oz.) can Raley’s Sliced Ripe Olives, drained
  medium-high heat for 10 minutes, stirring frequently.                                                               Raley’s Salsa (any variety), Guacamole and Sour Cream
  2. Add ham to skillet and cook, stirring frequently for 15 minutes
  or until potatoes are tender. Add peppers and cook for 5 minutes                                                    1. Heat tostada crowns according to package directions; let cool.
  more, then season to taste with salt and pepper.                                                                    2. Spoon equal amounts of refried beans into the bottom of each
                                                                                                                      tostada crown.
  3. Meanwhile, fry or poach 4 eggs.
                                                                                                                      3. Top with equal amounts of lettuce, steak, pico de gallo, corn, cheese
  4. Place equal amounts of potato mixture onto 4 plates and top                                                      and olives.
  each with 1 egg.                                                                                                    4. Serve with salsa, guacamole and sour cream, if you like.
  Nutrition per serving: 410 calories, 30 g protein, 19 g total fat (6 g sat.), 30 g carbohydrate, 4 g fiber, 5 g
                                                                                                                      Nutrition per serving: 210 calories, 25 g protein, 24 g total fat (8 g sat.), 67 g carbohydrate, 11 g fiber,
  sugar, 300 mg cholesterol, 170 mg sodium, 9 points
                                                                                                                      6 g sugar, 50 mg cholesterol, 1310 mg sodium, 13 points




                                                                                                                                  raleys.com

								
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