Week of July 24, 2011

Mon - Spaghetti and meatballs
Tue - Teriyaki Meatballs and rice
Wed - Chicken Caesar Calzones
Thur - Chicken and Dumplings
Fri -  BLT (one pot pasta dish) (Pampered Chef recipe)
Sat - Quiche Loraine
click below to see recipes



A few things to pregnant women out there: buy bacon (or any processed meat) WITHOUT nitrates, quiche (and other egg products) should temp at 160F when done, use cheese that was made with pasterized milk


Spaghetti and Meatballs
1 jar/can marinara sauce
12 oz package of spaghetti
2 lb ground turkey or pork bulk sausage (can also use ground beef, well seasoned)
1 1/4 cup bread crumbs
1 large egg
1/2 tsp salt
1 tbsp olive oil, for turkey only


BASIC MEATBALL RECIPE -can be used for anything that calls for meatballs:Combine ground meat, bread crumbs, egg, salt and oil in a large mixing bowl (I like my Batter Bowl for this), mix until completely combined. Using small scoop, spoon out scoop-fulls of mix. Drop into DCB. If desired, you can roll with your hand to make rounder. (This recipe can also be done stove top or oven, see below) Make sure balls do not touch. You will need to do this in 2 batches. Cover and microwave 5 minutes on high. Stir, and heat UNCOVERED 3 more minutes or until temp reaches 180F for turkey or 170F for pork/beef. Drain. Drop in next batch and repeat. Keep first batch warm.
While the 2nd batch is cooking, heat water and sauce. Cook pasta according to package directions. 
Drain meatballs when done. Mix with sauce, reserving half of the meatballs for tomorrow. Serve over pasta. Serve with cheese for topping, garlic bread and/or salad if desired.
STOVETOP: drop meatballs in large nonstick skillet - all should fit. Cook on medium-high heat, stirring occasionally, until done. OVEN: drop one ball at a time in a cup of the mini-muffin pan. Bake 375F until done.

Teriyaki Meatballs with Rice NOTE: I am using the leftover meatballs from yesterday for this recipe instead of making them.

Ingredients:
1   pound 93% lean ground turkey 1/4   cup plain dry bread crumbs 1   teaspoon peeled and finely chopped fresh gingerroot 1/2   teaspoon salt 2   teaspoons vegetable oil		3/4   cup teriyaki baste and glaze 1   small red or green bell pepper, diced 1   can (8 ounces) pineapple chunks in juice 1/2   cup thinly sliced green onions with tops 2   cups hot cooked rice

Directions:
1.	In Classic Batter Bowl, combine turkey, bread crumbs, gingerroot and salt; mix gently but thoroughly. Form mixture into 20 meatballs, about 1 1/2 inches in diameter.
2.	Heat oil in 12-in. Skillet over medium heat until hot. Add meatballs and cook, turning frequently using Chef's Tongs, about 5-7 minutes or until meatballs are brown on all sides. Add teriyaki baste and glaze, bell pepper, pineapples and juice; stir gently to coat meatballs evenly. Reduce heat to low; cover and simmer 8-10 minutes or until meatballs are cooked through. Sprinkle with green   onions. Serve meatballs and sauce over hot cooked rice.
Yield: 4 servings Nutrients per serving: Calories 450, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 90 mg, Carbohydrate 58 g, Protein 25 g, Sodium 1670 mg, Fiber 2 g  Cook’s Tips: Teriyaki baste and glaze is a thickened, bottled teriyaki sauce that can be found in the ethnic section of most grocery stores.  Chicken Ceasar Calzone 2 cups cooked diced chicken        (prepare 3 lbs, 2 for today 1 for tomorrow - easy to cook covered in DCB in microwave for 20             minutes or until reaches 175F) 1 1/2 cup shredded Italian cheese mix 1/4 - 1/2 cup ceasar dressing 3/4 cup shredded carrot and celery 2 diced Roma tomatoes 1 egg white beaten with 1 tbsp water - "egg wash" 1 lb (about) prepared pizza crust dough Preheat oven to 375F. Mix chicken, 1 cup cheese, dressing, carrot, celery, tomatoes together. Roll out dough to thin square. Cut into 4 squares. Transfer squares to a greased cookie sheet.  Use large scoop to dish out filling onto squares. Put into middle of squares. Brush egg wash over 2 sides of the squares. Close firmly, and crimp by pressing down with a fork all the way around the edges you are sealing. Brush with egg wash, and sprinkle with the rest of the cheese.  Bake for 12-25 minutes of until golden brown. Let cool 5-10 minutes. Serve warm. Chicken and dumplings (chicken and veggies) 1 lb cooked, diced chicken or turkey 1 can cream of celery or chicken soup 2 stalks of celery, diced 2 cloves of garlic, pressed 1/2 medium onion, diced 1 small bag of frozen mixed veggies 1 1/2 can of water salt and pepper Sauté (dumplings - drop biscuits) 2  cups flour 1 tsp sugar 1 tsp baking powder 1 tsp salt 4 tbsp soft butter 4 tbsp shortening 3/4 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 3/4 cup milk, let sit 2 minutes)  Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk mix until it forms a dough. Scoop small dumplings out of the mix and drop into the pan on top of the chicken/veg mix. Bake at 375 uncovered until the dumplings are golden brown and done all the way through. About 30-40 minutes. The Pampered Chef ® Bacon, Linguine & Tomato Toss  12 slices bacon, divided   4 cups (1 L) chicken broth   2 cans (14.5 oz each)  Italian-style diced tomatoes (3½ cups/875 mL)   1 medium onion    4 garlic cloves, pressed   1/2 tsp (2 mL) crushed red pepper flakes (optional)   12 oz (350 g) uncooked linguine pasta   1/4 tsp (1 mL) salt   1 cup (250 mL) loosely packed fresh parsley, divided   4 oz (125 g) cream cheese   1 oz (30 g) Parmesan cheese, grated  Halved grape tomatoes (optional)  Slice bacon crosswise into 1/4-in. (6-mm) strips using Santoku Knife. Place into (12-in./30-cm) Skillet; cook over medium-high heat 8-9 minutes or until crisp. Remove bacon from Skillet; drain on paper towels. Drain Skillet, leaving 1 tbsp (15 mL) drippings in Skillet. Meanwhile, place broth and diced tomatoes in Large Micro-Cooker®. Microwave, covered, on HIGH 6-8 minutes or until hot; carefully remove from microwave. On clean Cutting Board, finely chop onion usingFood Chopper. Return Skillet to heat; add garlic pressed with Garlic Press and pepper flakes, if desired. Cook 10-20 seconds or until fragrant. Add onion; cook 2-3 minutes or until onion is tender. Carefully add broth mixture, pasta, half of the bacon and salt. Simmer, covered, 9-10 minutes or until pasta is almost cooked but still firm, stirring occasionally. Finely chop parsley using Chef's Knife; reserve 1 tbsp (15 mL) for garnish. Cut cream cheese into cubes. Grate Parmesan cheese using Rotary Grater. Cut grape tomatoes in half, if using. Remove Skillet from heat. Stir in remaining parsley, cream cheese and grape tomatoes, if desired. Let stand, covered, 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon, Parmesan cheese and reserved parsley. Yield: 6 servings Nutrients per serving: Calories 450, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 49 g, Protein 18 g, Sodium 1500 mg, Fiber 3 g  QUICHE LORRAINE Ingredients 6 ounces thick cut bacon, diced 5 large eggs 1 cups half-and-half or cream 4 oz cream cheese, room temperature (or warmed in a bowl in the microwave for 20 seconds) 1/2 tsp salt 1/4 tsp pepper 1 cup grated Gruyere or Swiss (or any other cheese you'd like) 1/2 cup wilted spinach, if desired Directions You'll need a 9 in tart pan or 9 in pie pan with pie crust (see below) for this recipe. Preheat the oven to 375 degrees F. Poke crust with fork ("docking"). Bake until the crust is set, 8 to 12 minutes. Remove from the oven and cool on a wire rack. Leave the oven on. In a medium skillet, cook the bacon until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat or reserve for another use. Arrange the bacon, cheese and spinach evenly over the bottom of the baked crust. Cream (beat vigorously) cream cheese until soft. Add in the eggs, one at a time into cream cheese until mixed, then whisk in half and half. Pour into the prepared crust. Top with additional cheese if desired. Bake until the egg mix is golden, puffed, and set - 30 to 35 minutes. Remove from the oven and let cool on a wire rack for 15 minutes before serving. Flaky Pie Crust 2 1/2 cups flour 1 tsp salt 8 tbsp butter 8 tbsp Crisco shortening 1 tsp white vinegar 2 tbsp - 1/4 cup water Using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). After resting, roll out into 2 circles for your pie.