Mon - Chicken Curry with Jasmine Rice
Tue - Oven Beef Strogenoff
Wed - Ham Pie
Thur - Roast Chicken
Fri - Chicken Quesadillas
Sat - Brandied Pork Chops (Pampered Chef, 29 Minutes to Dinner)
Vegetable and Chicken Curry http://www.foodnetwork.com/recipes/giada-de-laurentiis/veggies-in-yellow-curry-recipe/index.html add 1-2 lb of diced chicken to this recipe.
serve with Uncle Ben's Jasmine Rice
Oven Beef Strogenoff
2 lb stew meat (beef cubes)
1 can condensed mushroom soup
2 tbsp Worcestershire Sauce
1 tsp each onion salt, garlic powder, salt and pepper
water as needed
1 can condensed mushroom soup
2 tbsp Worcestershire Sauce
1 tsp each onion salt, garlic powder, salt and pepper
water as needed
1 cup sour cream
3 cups whole grain egg noodles
2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup with 1 1/2 cans full of water until combined. Add Worcestershire sauce and seasonings, mix. Place meat in soup mix. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just covering meat. Add more HOT water as needed. Meanwhile, boil noodles, according to package.
When meat is done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Add in sour cream. Mix with meat and noodles. Serve immediatly. Serve with a green salad or a veggie. (We like seasoned green beans with this)
Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup with 1 1/2 cans full of water until combined. Add Worcestershire sauce and seasonings, mix. Place meat in soup mix. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just covering meat. Add more HOT water as needed. Meanwhile, boil noodles, according to package.
When meat is done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Add in sour cream. Mix with meat and noodles. Serve immediatly. Serve with a green salad or a veggie. (We like seasoned green beans with this)
Ham Pie
Crust
2 cups flour
1 tsp salt
8 tbsp butter
8 tbsp Crisco shortening
1 tsp white vinegar
2 tbsp - 1/4 cup water
Filling
2 cup diced ham
1 can condensed cream mushroom soup
2 cups shredded cheddar cheese
4 pats of butter
1 can whole corn
To make crust: 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.
To make pie: Put 1 circle of crust in the bottom of the pan. Add 1/2 the ham to the bottom, then 1/2 the cheese and 1/2 of the corn. Spread 1/2 the soup on top. Repeat 1 more time. Put the butter on, then the top crust on. Make sure to slit a few hole on top for venting. Brush with egg wash. Bake at 350 for 1 hour or until crust is golden brown.
Roast Chicken - 30 Minute Chicken (Pampered Chef)
Chicken:
1 whole chicken (3½-4 pounds)
1 tablespoon olive oil
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.
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
Variations: Spice rubs and seasoning mixes give alternate flavors to your chicken.
All-in-One Chicken Dinner - Prepare chicken as directed above and place in baker. Combine 1 cup each celery and carrots, cut into 1-inch pieces, and 3 cups red or russet potatoes, cut into 2-inch pieces, in Classic Batter Bowl. Toss with additional seasoning, if desired. Arrange vegetables around chicken. Microwave, uncovered, on HIGH 35-40 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).
Chicken Quesidilas
1 cup shredded or diced chicken (use leftover from Thur)
1 cup shredded cheese (I like Montery Jack)
1 can Mexi-Corn, Drained
1 can Black Beans, Drained
1 hot pepper (Jalapeno, Serrano, ect) diced fine
8 - 10 Flour Tortillas
Salsa and sour cream for dipping (optional)
In a large microwave-safe bowl combine chicken, corn, beans and the pepper to make filling. Warm filling in microwave for 3 minutes. Preheat oven to 425F. Spray/coat a cookie sheet with oil. Lay tortillas on a cookie sheet spoon filling on each tortilla. Sprinkle with cheese. Heat in the oven for 10-15 minutes until the cheese is melted. Fold and serve with salsa and sour cream.
PORK
1 tbsp (15 mL) vegetable oil
4 bone- in pork chops, cut 3/4 in. (2 cm)
thick (6·8 oz/175'250 g each)
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) coarsely ground black
pepper
3 tbsp (45 mL) all-purpose flour
1Cook pork.
SAUCE
3 shallots (about '/3 CUP/75 mL
finely chopped)
2 tbsp (30 mL) butter
3 garlic cloves, pressed
2/3 cup (150 mL) chicken broth
2 tbsp (30 mL) brandy
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) tomato paste
2 tsp (10 mL) Worcestershire sauce
1. Add oil to (12-in./30-cm) Skillet; heat over medium heat 1-3 minutes or until shimmering. Season pork with salt and black pepper. Dredge in flour, shaking off excess. Add pork to Skillet; cook 6-8 minutes or until golden brown, turning once. Remove from Skillet.
2. Prepare sauce. Meanwhile, finely chop shallots with Food Chopper. Add shallots, butter and pressed garlic to Skillet; cook and stir 30-60 seconds or until garlic is fragrant. Stir in remaining sauce ingredients; simmer 2 minutes. Add pork; cook 3-5 minutes or until Pocket Thermometer registers 155°F (68°C), turning pork to coat with sauce. Remove from heat (temperature will rise to 160°F/71°C).
3. To serve: Serve pork with green beans, if desired; drizzle sauce over pork.
Yield: 4 servings. u.s. Nutrients per serving: Calories 320, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 90 mg, Carbohydrate 10 g, Protein 27 g,
Sodium 700 mg, Fiber 1 g, u.s. Diabetic exchanges per serving: 1/2 fruit, 4 low-tat meat, 1 fat (1/2 carb)
PORK
1 tbsp (15 mL) vegetable oil
4 bone- in pork chops, cut 3/4 in. (2 cm)
thick (6·8 oz/175'250 g each)
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) coarsely ground black
pepper
3 tbsp (45 mL) all-purpose flour
1Cook pork.
SAUCE
3 shallots (about '/3 CUP/75 mL
finely chopped)
2 tbsp (30 mL) butter
3 garlic cloves, pressed
2/3 cup (150 mL) chicken broth
2 tbsp (30 mL) brandy
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) tomato paste
2 tsp (10 mL) Worcestershire sauce
1. Add oil to (12-in./30-cm) Skillet; heat over medium heat 1-3 minutes or until shimmering. Season pork with salt and black pepper. Dredge in flour, shaking off excess. Add pork to Skillet; cook 6-8 minutes or until golden brown, turning once. Remove from Skillet.
2. Prepare sauce. Meanwhile, finely chop shallots with Food Chopper. Add shallots, butter and pressed garlic to Skillet; cook and stir 30-60 seconds or until garlic is fragrant. Stir in remaining sauce ingredients; simmer 2 minutes. Add pork; cook 3-5 minutes or until Pocket Thermometer registers 155°F (68°C), turning pork to coat with sauce. Remove from heat (temperature will rise to 160°F/71°C).
3. To serve: Serve pork with green beans, if desired; drizzle sauce over pork.
Yield: 4 servings. u.s. Nutrients per serving: Calories 320, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 90 mg, Carbohydrate 10 g, Protein 27 g,
Sodium 700 mg, Fiber 1 g, u.s. Diabetic exchanges per serving: 1/2 fruit, 4 low-tat meat, 1 fat (1/2 carb)
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