Week of June 3, 2012

Mon - Meatloaf
Tue - Stove Top Chicken Casserole Bake http://www.kraftrecipes.com/recipes/stove-top-easy-chicken-76203.aspx
Wed - Baked Beef Manicotti http://www.foodnetwork.com/recipes/giada-de-laurentiis/beef-and-cheese-manicotti-recipe/index.html
Thur - Meatball Mini Burgers (Pampered Chef recipe)
Fri - Pan Fried Pork Chops with White Milk Gravy

Meatloaf

2 lb lean ground beef (or 1 beef 1 turkey for low fat)

1 1/4 cup bread crumbs

1 large egg, lightly beaten
1/2 tsp each salt and pepper

1 tsp Worcestershire sauce

1/4 tsp garlic powder
1 tbsp olive oil, for turkey only

Topping: 1/2 cup ketchup, 1 tsp BBQ sauce, 2 tbsp brown sugar. Mix in a bowl.

Mix ingredients together until incorporated, do not over mix. Place in a loaf pan, best to use a meatloaf pan that has a way to drain fat off bottom. Bake at 350F for 1 hour or until temp reaches 160F in center. Add topping sauce 20-30 minutes before done, if desired. Allow to stand 5-10 minutes before slicing.

DCB option: place in DCB. Microwave covered on high for 17-20 minutes, or until reaches temp of 150F. Top with sauce, if desired, microwave covered for another 2-3 minutes, or until temp reaches 160F. Allow to stand 5-10 minutes before slicing.

The Pampered Chef ® Italian Meatball Mini Burgers Recipe

1/2 small green bell pepper   1/2 small red onion   8 oz (250 g) bulk hot Italian sausage or sausage links, casings removed   1/3 cup (75 mL) plain dry bread crumbs   2 tbsp (30 mL) water   1 pkg (8 oz) refrigerated crescent rolls with no seams (see Cook’s Tip)   1 cup (250 mL) shredded mozzarella cheese, divided   1/4 cup (50 mL) loosely packed fresh basil leaves    1 can (15 oz)  pizza sauce (1 3/4 cups/425 mL)

Preheat oven to 375°F (190°C). Finely chop bell pepper and onion with Food Chopper. Combine bell pepper, onion, sausage, bread crumbs and water in Classic Batter Bowl; mix well using Small Mix ‘N Scraper® and set aside. Place dough onto Cutting Board (do not unroll). Using a sawing motion, slice dough into 24 disks withColor Coated Bread Knife. Arrange disks on Large Round Stone with Handles; sprinkle evenly with 2/3 cup (150 mL) of the cheese. Using Medium Scoop, place one level scoop of the sausage mixture onto half of the disks; flatten slightly with back of scoop. Bake 15–18 minutes or until buns are golden brown and centers of meatballs are no longer pink. Meanwhile, coarsely chop basil with Chef’s Knife,. Pour pizza sauce into Small Micro-Cooker®. Microwave, covered, on HIGH 2–3 minutes or until hot; stir in basil. Remove baking stone from oven toStackable Cooling Rack. Immediately sprinkle meatballs with remaining cheese; top with bun tops. Serve with sauce.

Yield: 12 appetizers

Nutrients per serving: (1 appetizer and 2 tbsp/30 mL sauce): Calories 180, Total Fat 10 g, Saturated Fat 4.5 g , Cholesterol 15 mg, Carbohydrate 15 g, Protein 8 g, Sodium 660 g, Fiber 1 g

Cook's Tip: If desired, the Large Bar Pan can be substituted for the Large Round Stone with Handles. If desired, refrigerated regular crescent rolls can be substituted for the crescent rolls with no seams.  Pan Fried Pork Chops 4-6 (about 1 1/2 lb) pork chops 1 + 1/2 cup  milk 1 egg 3/4 cup bread crumbs (I use Progresso Italian) Oil to coat the bottom of the pan (veg or canola) flour coating: 1/2 cup AP flour 1 tbsp seasoning salt (such as Johnny's) 1 tsp onion powder 1 tsp black pepper 1 tsp garlic salt Directions: To bread the chops you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack, a fork. Set up the assembly line: bowl with 1 cup of milk, paper plate with flour coating, bowl with 1 egg and 1/2 cup milk beaten together, paper plate with bread crumbs, and last the cooling rack. Put all the chops in the 1 st bowl. let set in the milk for 5 minutes. One chop at a time, place on the flour and coat with the coating. Dip in the egg mix. the place on the bread crumbs and coat the chop. Lay on the cooling rack until all chops are breaded. To cook the chops, heat the oil in a large skillet (with a lid) on med-high heat. Add chops one at a time, being careful not to splatter yourself. Cover, and cook for 5-10 minutes or until the bottom side is golden brown and top is starting to turn from pink to white. Turn and cook until done. Middle of chop should reach 160F. Let rest 5 minutes on the cooling rack to drain oil. Serve with mashed potatoes and milk gravy (recipe follows). Milk Gravy About 1 tbsp Pan drippings from meat (chops, bacon, sausage, ect) 2 tbsp butter 2 tbsp leftover flour coating (or AP flour + seasoning salt) salt and pepper to taste 3 cups milk Scrap the pan and get the chucks out. Melt the butter in the pan on high heat. using a whisk, add the flour coating mix to the pan, turn down the heat to low and stir for 2 minutes or until it smells nutty. Turn the heat back up to high and add the milk, constantly whisking. Boil until the gravy comes to the thickness you like (remember it will continue to thicken off the heat for a bit). Taste, add salt and pepper as necessary.