Week of June 5, 2011

Sun - Grilled Antipasto Salad (Pampered Chef)
Mon - Green, Red and White Lasagna
Tue - Spaghetti and Marinara (boxed noodles and jar sauce, prepare according to package)
Wed - Roast Lemon Pepper Chicken
Thur - Chicken Quesadillas (use leftover chicken)
Fri - Tortellini Salad


To see recipes for all above, click "read more"



Grilled Antipasto Salad (Pampered Chef Recipe)
Salad:
8 oz uncooked orzo pasta

1 small fennel bulb, sliced into 1/4 inch slices and then cut in half
1 tsp Garlic oil
1 large bell pepper
1 can 14 oz artichoke hearts in water, drianed and cut in half
1/2 cup pitted olives, chopped
2 onces of fontina cheese
1 3oz package of prosciutto (optional)
2 red bell peppers for pepper boats (optional)
Dressing:
1/4 cup parsley
3 tbsp lemon juice
2 tbsp lemon zest
3/4 tsp salt
1/4 tsp black pepper
1 garlic clove, pressed
1/4 cup olive oil or Garlic (flavored) Oil


1. For dressing, combine parsley, lemon juice and zest, salt, pepper, and garlic in a bowl. Slowly
 add oil, whisking until well blended. Cover and refrigerate until ready to use.
2. For salad, cook orzo according to package directions. Drain and rinse. Set in mixing bowl. Add oil to grill pan or coat fennel, bell peppers (quartered), and artichokes with oil. Grill in pan or on grill in grill basket for 3 minutes. Stir and cook 2-3 minutes or until grill marks appear. Remove fennel and artichokes to mixing bowl. Dice one bell pepper (4 quarters) and add to bowl. Add olives, cheese, prosciutto (if desired) and dressing and toss to coat. Serve at room temperature or refrigerate until ready to use. Serve in remaining bell pepper quarters.




Lemon Pepper Chicken (Deep Covered Baker recipe, changed)
1 whole chicken (3½-4 pounds)
1 tablespoon olive oil
1 lemon, sliced

Seasoning Mixture

1 tablespoon all-purpose flour

1 tablespoon Lemon Pepper Rub

½ teaspoon garlic powder

½ teaspoon salt

Lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Kitchen Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck; then tuck under back of chicken. Place chicken on Cutting Board; brush with oil using Chef’s Silicone Basting Brush.
For seasoning mixture, combine ingredients in Prep Bowl; mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, in baker. Put lemon slices IN and ON chicken.
Microwave, uncovered, on HIGH 25-30 minutes or until Pocket Thermometer registers 165oF in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170F).
Yield: 4-6 servings
Nutrients per serving: Calories 490, Total Fat 29 g, Saturated Fat 8 g, Cholesterol 165 mg, Carbohydrate 2 g, Protein 52 g,
Sodium 450 mg, Fiber 0 g


Serve with a veggie and a boxed wild rice or buttered rice and herb mix.


Chicken Quesadilla (use leftover chicken)
1+ cup diced chicken
1/2 bell pepper, chopped
1 Poblano pepper, chopped
2 cups chedder or colby cheese
1 14 oz can of black or pinto beans beans
6 flour tortillas
Salsa and/or sour cream for toppings, optional


Heat peppers with 1 tbsp water in the microcooker in the microwave for 3 minutes, or until almost soft. Add chicken and beans and heat for 2-3 mintues or until peppers are tender and others are warmed. 
Warm tortillas in microwave, wrapped in papper towel or in a tortilla warmer, for 1 minute or until warm. To serve, fill tortillas with chicken mixture and sprinkle of shredded cheese. Serve salsa and/or sour cream to dip in.

Green, Red and White Lasagana

Ingredients

1¼ lbs (625 g) bulk hot Italian turkey sausage orsausage links, casings removed
1 medium zucchini
1 medium red bell pepper
1½ cups (375 mL) marinara sauce, divided
6 oz (175 g) cream cheese
½ cup (125 mL) loosely packed fresh basil leaves
2 cups (500 mL) shredded Italian cheese blend, divided
2 garlic cloves, pressed
1 1-lb (450-g) tube prepared polenta, room temperature

1. In Classic Batter Bowl, microwave sausage on HIGH 5–6 minutes or until no longer pink, breaking into crumbles halfway through using Mix ‘N Chop. Drain using small Colander and Bowl. Blot sausage well with paper towels; return to batter bowl. Meanwhile, coarsely chop zucchini with Food Chopper. Dice bell pepper using Santoku Knife. Add zucchini, bell pepper and 1 cup (250 mL) of the marinara sauce to sausage; mix well.

2. In Small Batter Bowl, microwave cream cheese on HIGH 1–2 minutes or until soft. Coarsely chop basil. Add basil, 1½ cups (375 mL) of the cheese blend and garlic pressed with Garlic Press to cream cheese; mix well. Slice polenta crosswise into four even pieces. Slice pieces with Egg Slicer Plus® to create rounds.

3. Pour remaining sauce over bottom of Deep Covered Baker; arrange polenta rounds over sauce (do not overlap). Scoop one-third of the cream cheese mixture over polenta; spread evenly with Small Spreader. Top with one-third of the sausage mixture. Repeat layers two times.

4. Microwave, covered, on HIGH 14–16 minutes or until center is hot. Carefully remove baker from microwave using Oven Mitts. Sprinkle with remaining cheese blend; cover and let stand 10 minutes.

Yield: 8 servings

U.S. Nutrients per serving: Calories 370, Total Fat 24 g, Saturated Fat 9 g, Cholesterol 85 mg, Carbohydrate 17 g,

Protein 22 g, Sodium 1120 mg, Fiber 2 g

Cook’s Tip: To prepare in oven, preheat oven to 400°F (200°C). Cook sausage in (12-in./30-cm) Skillet 4–5 minutes or until no longer pink, breaking into crumbles. Drain; blot excess moisture and place into Classic Batter Bowl. Proceed as directed through Step 3. Bake, covered, 40–45 minutes or until center is hot.

Tortellini Salad

1 lb frozen or refrigerated tortellini (pasta)

1/2 cup sun dried tomatoes, diced

1 cup bell pepper (any color), diced

1 small zucchini, chopped

1/4 cup olives, sliced

1/2 cup Parmesan cheese

1/2 cup italian dressing

Prepare pasta according to package directions. Drian. Let cool to slightly warm or refrigerate if you want salad cold. Mix all ingredients in large salad bowl. Serve warm or cold.