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Rachel Ray Recipes meal plan for Stop and Shop in Rhode Island

Last week's meal plan

Meal plan for Stop and Shop in Rhode Island starting on February 11th, 2012

Meal plan


February 11th, 2012 - Buffalo Baked Chicken with Blue Cheese, Celery and Carrot Slaw


Click here for directions for Buffalo Baked Chicken with Blue Cheese, Celery and Carrot Slaw

6 tablespoons butter

3/4 cup hot sauce, such as Frank’s Red Hot brand

4 pieces bone-in, skin-on chicken breasts, cut in half across

4 chicken drummers

Salt and freshly ground black pepper

1 cup blue cheese crumbles

Juice of 2 lemons

1/3-1/2 cup mayonnaise (or make it lighter with buttermilk)

6-8 ribs celery from the heart with greens, thinly sliced on an angle

2 cups shredded carrots

6 scallions, white and green parts, thinly sliced

1/2 head red cabbage, cored and shredded

3 cups salad croutons, ground into crumbs in a food processor

1/4 cup flat leaf parsley leaves, finely chopped

 


February 12th, 2012 - Baby Shrimp Scampi and Angel Hair Pasta


Click here for directions for Baby Shrimp Scampi and Angel Hair Pasta

2 tablespoons extra virgin olive oil (EVOO)

2 tablespoons butter, cut into small pieces

1 large shallot, finely chopped

1 lemon, zested

1/3 pound baby shrimp

1/4 cup dry vermouth or white wine (eyeball it)

1/2 cup grape tomatoes

1/3 pound angel hair pasta, cooked to al dente

Salt and pepper

2 tablespoons fresh chives, chopped or snipped

 


February 13th, 2012 - Log in



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February 17th, 2012 - Easy Cheesy Fondue with Fingerling Potatoes, French Bread and Select Vegetables


Click here for directions for Easy Cheesy Fondue with Fingerling Potatoes, French Bread and Select Vegetables

12 fingerling potatoes, cut in half, 1-inch baby potatoes may be substituted

1 tablespoon extra virgin olive oil (EVOO), plus some for drizzling

1 shallot, finely chopped

1 jigger dry sherry

1 cup half-and-half

8 ounces cream cheese

1/2 cup grated parmesan

1 cup grated Gruyère or Swiss cheese

1 teaspoon lemon juice

1/2 teaspoon grated nutmeg

1/2 teaspoon freshly ground black pepper

2 cups steamed broccoli florets

1 pound asparagus, trimmed of stems, tips reserved

2 tablespoons fresh chives, snipped or chopped

1/2 French baguette, cubed

12 cherry tomatoes

Cornichons or baby gherkin pickles

Marinated mushrooms

Pickled onions

 


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