Mon - BBQ Streak and Pasta Salad
Tue - Bolognese
Wed - Mexican Lasagna (Pampered Chef)
Thur - Chicken and Rice Casserole (see Week of Oct 17, 2011)
Fri - Chicken Piccata Pasta (Pampered Chef)
Sat - Turkey Dinner
BBQ Steak with Balsamic Glaze http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-or-steak-with-balsamic-bbq-sauce-recipe/index.html
Pasta Salad
1 lb pasta (multi-colored looks nice)
1/2 to 1 cup Italian Dressing
1 cup diced sun dried tomatoes in olive oil
1 (4-ounce) can sliced mushrooms, drained
2/3 cup pitted kalamata olives
1/2 diced green bell pepper
Shredded Parmasean Cheese
Salt and Pepper to taste
Cook pasta according to package directions. allow to cool. In a large salad bowl mix ingredients together. Start with 1/2 cup dressing to start, taste if add more if needed. Add salt and pepper last, to taste. Serve cool or slightly warm.
Easy Beef Bolognese
Ingredients
2 tablespoons olive oil
4 ounces pancetta or bacon, diced browned
1 1/2 cups chopped yellow onions
1/2 cup diced carrots
1/2 cup diced celery
1 tablespoon minced garlic
1/4 teaspoon ground nutmeg
2 tsp thyme
3/4 cup broth
1 lb ground beef
2 (14 1/2-ounce) cans crushed tomatoes and their juices
3 oz cream cheese
3 tablespoons chopped parsley leaves
Salt and freshly ground black pepper
1 pound fettuccine
1 cup freshly grated Parmesan cheese
Directions
In a large pot, heat the oil over medium high heat. Add the ground beef and cook, stirring, until browned. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, nutmeg and thyme and cook for 30 seconds. Add the pancetta or bacon, tomatoes and simmer stirring occasionally, over medium high heat until the sauce is thickened and flavorful, 20 to 30 minutes. Stir in the cream cheese and parsely, and adjust the seasoning, to taste. Remove from the heat and cover to keep warm. Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine for about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend.
Mexican Lasagna
¼ cup lightly packed fresh cilantro leaves
1 pkg (8 oz) cream cheese
2 cups (8 oz) shredded Monterey Jack cheese, divided
1 medium onion (about 2/3 cup chopped)
1 can (28 oz) enchilada sauce
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken
Additional chopped fresh cilantro leaves (optional)
Chop cilantro with Chef’s Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH
30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well using Small Mix ‘N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada
sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.)
Mixing Bowl; set aside.
To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and
arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over
tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third
of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second
layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle
with remaining ½ cup Monterey Jack cheese.
Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with
additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.
Yield: 8 servings
Nutrients per serving: Calories 390, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 105 mg,
Carbohydrate 25 g, Protein 26 g, Sodium 710 mg, Fiber 2 g
Cook’s Tip:
This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and refrigerate.
When ready to serve, let baker stand at room temperature 15 minutes. Microwave, covered, on HIGH
21-23 minutes or until hot. Proceed as recipe directs.
Spicy enchilada sauce can be used for more kick.
The Pampered Chef ®Chicken Piccata Pasta
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1. Cut chicken into 1-in.
(2.5-cm) pieces on Cutting
Board. Combine chicken, 1 tbsp (15 mL) of the oil and rub in Stainless (4-qt./4-L) Mixing
Bowl; toss to coat. Heat remaining oil in (12-in./30-cm) Skillet over medium-high heat 1–3
minutes or until shimmering. Add chicken to Skillet; cook and stir 10
minutes or until chicken is golden brown and centers are no longer pink.
Remove chicken from Skillet; set aside.
2. Meanwhile, pour broth into Large Micro-Cooker®;
microwave, covered, on HIGH 8–10 minutes or until broth comes to a boil.
On clean cutting board, chop onion using Food Chopper. Add onion
to Skillet; cook 10–20 seconds or until onion is fragrant. Carefully add
broth and pasta to Skillet; cook, uncovered, 7–8 minutes or until pasta
is tender, stirring occasionally.
3. Zest lemon with Microplane® Adjustable
Grater to measure 1
tbsp (15 mL). Juice lemon with Juicer to measure 2 tbsp (30 mL). Add
zest, juice and cream cheese to Skillet; stir until cream cheese is
fully incorporated. Add chicken and artichokes to Skillet. Cook,
covered, 1–2 minutes or until heated through. Remove Skillet from heat;
stir in capers. Garnish with parsley and Parmesan cheese, if desired
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Yield: 6 servings Cook's Tip: To substitute Lemon Pepper Rub, in Step 1, toss chicken with 1 tsp (5 mL) each salt and coarsely ground black pepper. In Step 2, add 2 pressed garlic cloves to onion; cook as directed. In Step 3, increase lemon juice to 3 tbsp (45 mL). Nutrients per serving: Calories 440, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 65 mg, Carbohydrate 53 g, Protein 35 g, Sodium 1410 mg, Fiber 6 g
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