Sample Menu

Each time you make a selection from Faithful Dinners, you will receive a detailed recipe of the menu item you have selected, such as the one that appears here. You will also receive one complete, categorized grocery list, like the one below, for all of the items you have chosen. Print or download the grocery list and you’re off to the store in a matter of minutes

Vinegars

4 T balsamic vinegar

Spices

3/8 tsp. black pepper

1 1/2 T chili powder

1 T cumin

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. dried thyme

2 T minced garlic

1 T. minced garlic

1 tsp. Montreal Steak Seasoning

1 3/4 tsp. onion powder

1/4 tsp. salt

Meat

7 whole boneless, skinless chicken breasts

1 1/2 lbs. lean ground beef

Dairy

1/4 cup butter

4 oz. goat cheese

2/3 cup milk

1 8oz. bag shredded Monterey Jack Cheese

1 8oz. container sour cream

Canned Foods

1/4 cup chicken broth

1 3/4 cups chicken broth

2 14.5 oz. cans Italian Blend diced tomatoes

Baking Goods

1/4 cup flour

Frozen Food

1 16 oz. bag frozen corn

1 16 oz. pkg. frozen mixed vegetables

Produce

1 whole jalepeno

1 whole red bell pepper

1 bag shredded lettuce

1 small Vidalia onion

3 whole yellow squash

Oils

5 T olive oil

1/4 cup olive oil

Rice & Pasta

1 16oz. pkg. penne pasta

Refrigerated Foods

1 pkg. refrigerated pie crusts

Dressing, Ketchup, & Mustard

1/4 tsp. Tabasco sauce

Snacks & Chips

1 bag Tortilla chips

WEEKNIGHT NACHOS

Entrée | Serves 6

Kids and adults alike will rave about this super easy meal!

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Super Simple
Quick and Easy

1 1/2 lbs. lean ground beef

1 1/2 tsp. onion powder

1 T. minced garlic

1 16 oz. bag frozen corn

2 14.5 oz. cans Italian Blend diced tomatoes

1 tsp. Montreal Steak Seasoning

1 1/2 T chili powder

1 T cumin

1/4 tsp. Tabasco sauce

1 bag shredded lettuce (optional)

1 8oz. bag shredded Monterey Jack Cheese (optional)

1 bag Tortilla chips

1 8oz. container sour cream (optional)

1 whole jalepeno (diced, optional)

Instructions

Brown ground beef and garlic in deep stock-pot. Add onion powder, corn, diced tomatoes, steak seasoning, chili powder, cumin, and Tabasco. Bring to a bubble and simmer 10 - 15 minutes.

Serve on top of tortilla chips with optional toppings.

AUNT RUTH'S CHICKEN POT PIE

Entrée | Serves 6
This is a very simple version of an old family favorite. Print View Details

Minimal Effort

1/4 cup butter

1/4 cup chicken broth

1/4 cup flour

1/4 tsp. onion powder

1/8 tsp. black pepper

1 3/4 cups chicken broth

2/3 cup milk

4 whole boneless, skinless chicken breasts

1 16 oz. pkg. frozen mixed vegetables

1 pkg. refrigerated pie crusts

Instructions

Place chicken breasts in medium stock-pot and cover with water. Boil 30 minutes or until cooked through. Remove from liquid and shred.

In a medium saucepan, cook together butter, chicken broth, and flour until smooth and creamy. Whisk in additional chicken broth and milk until well combined. Simmer until slightly thickened. Add seasonings, shredded chicken and vegetables. Mix well.

Lightly grease a deep pie pan. Line bottom and sides of pan with 1 pie crust. Pour in filling. Top with remaining crust, making a small slit in the top and crimping the sides of top and bottom crust together.

Bake at 425 degrees until bubbly and golden.

PENNE PASTA with CHICKEN and ROASTED VEGETABLES

Entrée | Serves 6 - 8

Roasted squash, peppers, and onion give this pasta dish abundant flavor! Easy to prepare, but looks like you've worked for hours!

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Quick and Easy

Pasta

1 16oz. pkg. penne pasta

3 T olive oil

2 T balsamic vinegar

Vegetables

3 whole yellow squash

1 whole red bell pepper

1 small Vidalia onion

2 T balsamic vinegar

1/4 cup olive oil

1/2 tsp. dried thyme

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/4 tsp. salt

1/4 tsp. black pepper

1 T minced garlic

Chicken

3 whole boneless, skinless chicken breasts

1 T minced garlic

2 T olive oil

4 oz. goat cheese (crumbled)

Instructions

Cook pasta according to package directions. Drain and put in large serving bowl. Toss with olive oil and vinegar.

Slice vegetables into thick chunks.

In a large bowl, combine remaining ingredients. Add vegetable chunks and toss to evenly coat.

Place in a single layer on a baking sheet. Roast at 425 degrees 15 - 20 minutes or until vegetables are tender.

Add roasted vegetables to cooked pasta.

Cut chicken into large chunks.

Heat olive oil in medium skillet on medium-high heat. Cook chicken and garlic in olive oil while vegetables are roasting.

Add chicken and garlic mixture to pasta and vegetables. Toss all ingredients together. Top with goat cheese crumbles and serve.