Week of Jan 22, 2012

Sun - Philly Cheese Steak Sandwiches
Mon - Scalloped Potatoes and Ham
Tue - Ravioli with Creamy Pesto
Wed - Mexijita Chicken (Foodnetwork.com) http://www.foodnetwork.com/recipes/sandra-lee/mexajita-chicken-recipe/index.html
Thur - Rice a Roni Buttery Herb Chicken skillet http://www.ricearoni.com/recipes/Buttery_Herb_Chicken
Fri - Ole Green Frittata (Pampered Chef recipe)

Philly Cheese "Steak" Sandwiches
1 lb lean ground beef OR 1 lb of very thinly sliced sirloin steak with 1 tbsp oil
1/2 yellow or sweet onion
1 green bell pepper
Sliced Provolone cheese
4-6 hoagie rolls
1 tsp each salt and pepper
1 tsp onion powder
1 tsp garlic powder
Mayo (optional)
Season ground beef with salt, pepper, onion powder, and garlic powder. Chop onion and bell pepper into very small pieces. Add to meat in a large nonstick skillet. Use a spatula to chop meat up into small pieces. Brown beef mixture over meduim-high heat until no longer pink. Drain.
Meanwhile, warm rolls in the oven on low heat (170-200F) or in the microwave for 10-30 seconds. Spread on Mayo if desired. Add scoops of the meat mixture until it reaches desired fullness. Top with 2 cheese slices.

Scalloped Potatoes and Ham

4 medium baker potatoes, thoroughly washed

1 cup cooked, diced ham

3 cups sharp/medium cheddar cheese

3 tbsp butter (not margarine)

3 tbsp AP flour

2 cups 2% milk

1 tsp each salt and pepper

1/2 tsp garlic powder

1 tbsp dried parsley flakes

1 tsp dried chives

Slice potatoes thinly, with skin, (I prefer using a Mandolin for this).  Place in "Microcooker" or other microwave steamer (you can also use a microwave-safe bowl partially covered with plastic wrap) with 2 tbsp water. Cook in microwave on high for 7 minutes, or until ALMOST done. You may have to do this in 2 batches.

To make sauce, melt butter in large nonstick skillet over medium-high heat. Stir in flour with a whisk (that is safe for non-stick, such as silicone coated). Reduce to low heat and let cook for about 2 minutes or until there is a nutty aroma. Increase temp back to medium-high, and stir in milk. Add 2 cups cheese, 1/2 cup at a time, letting each batch melt before adding more. After all cheese is incorporated, add in seasonings and parsley. Taste sauce, add salt and/or pepper if necessary. Take off heat. THIS WILL HARDED/THICKEN UP QUICKLY! MAKE WHEN READY TO ASSEMBLE CASSAROLE!

To assemble, in a greased 9 in square baking dish or 2 qt casserole dish, layer potatoes, ham then cheese sauce, and continue until you run out of potatoes, about 4 layers. On the top layer, spread any remaining sauce and top with the other 1 cup of cheese. If baking immediately, bake at 375F for 30 minutes, or until cheese on top is browned and potatoes are completely cooked. You can also let this cool and refrigerate for up to 3 days or freeze for up to 3 months to cook later. Make sure to allow the casserole to completely defrost before baking, and allow to warm up with the oven (do not pre-heat)

Ravioli with Creamy Pesto

1 bag frozen cheese ravioli, prepare according to package, drained

1 small jar pre-made pesto

2 oz plain cream cheese

Parmesan cheese, shredded

Over medium heat, warm pesto and cream cheese together until hot and smooth. Toss with ravioli. Sprinkle with shredded parm and serve.