Week of August 5, 2012

Sun- Warm Lemon Pepper Chicken (Pampered Chef)

Pork Tenderloin with chimichuri sauce

Mon - Meatloaf 
Tue - Pasta Primavera
Wed - Pork Tender loin with chimichuri sauce
Thur - Chicken and Rice Skillet
Fri - Grilled Steaks and Grilled Vegatable Salad

The Pampered Chef ® Warm Lemon Pepper Chicken Salad

8 oz (250 g) sugar snap peas   1 1/2 lbs (750 g) “B” size red potatoes   2 tsp (10 mL) salt   4 boneless, skinless chicken breasts (4 oz/125 g each)   2 tbsp (30 mL) Lemon Pepper Rub, divided   1 lemon   1 garlic clove, pressed   1/4 cup (50 mL) olive oil   1 medium red bell pepper   1/2 small red onion   1 jar (6 oz/170 mL) marinated artichoke heart quarters, drained   1/2 cup (125 mL) chopped fresh parsley (optional)

Place peas and 1/4 cup (50 mL) water into Large Micro-Cooker®. Microwave, covered, on HIGH 2-3 minutes or until crisp-tender. Drain using small Stainless Mesh Colander; rinse under cold water and set aside. Slice potatoes using Ultimate Mandoline fitted with v-shaped blade. Place potatoes, salt and enough water to cover into Micro-Cooker®. Microwave, covered, on HIGH 13-16 minutes or until tender, stirring twice; drain and set aside. Meanwhile, heat Grill Pan over medium heat 5 minutes. Rub chicken with 1 tbsp (15 mL) of the rub. Spray pan with olive oil using Kitchen Spritzer. Cook chicken 7–9 minutes or until Digital Pocket Thermometer registers 165°F (74°C) and juices run clear, turning once. Remove from pan; set aside and keep warm. For dressing, juice lemon to measure 2 tbsp (30 mL). Combine juice, remaining rub and garlic pressed with Garlic Press in Small Batter Bowl. Slowly add oil, whisking constantly; set aside.  Thinly slice chicken, bell pepper and onion using Santoku Knife. Combine peas, chicken, bell pepper, onion, artichokes and parsley, if desired, in Stainless (6-qt./6-L) Mixing Bowl; mix well. Add potatoes and dressing; toss gently. Serve warm. Yield: 6 servings. Nutrients per serving: Calories 300, Total Fat 13 g, Saturated Fat 1.5 g, Cholesterol 50 mg, Carbohydrate 26 g, Protein 21 g, Sodium 600 mg, Fiber 4 g

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 (optional): 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.

EASY Primavera

12 ounces fusilli (corkscrew) or bow tie pasta

1/2 pound broccoli florets and/or squash/zucchini

2 carrots, julienned

1 bell pepper, cut into thin strips

1/4 cup extra virgin olive oil

4 cloves of garlic, pressed

1 pint cherry tomatoes, halved

1/4 tsp red pepper flakes (optional)

1 jar (15 oz) of your favorite alfredo or parmesan cheese sauce (I use Bertolli)

salt and pepper

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Add the squash and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just fragrant, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. 

WARM option: Add the enire jar of cheese sauce and toss to combine. Season with salt and fresh ground pepper as needed. COOL option: allow pasta and veggies to cool. Toss with 1/2 the cheese sauce OR extra virgin olive oil and grated cheese.

Chicken and Rice Skillet
4 skinless, boneless breast fillets
1 can cream of mushroom soup (I perfer Campbell's Healthy Choice)
1 1/2 - 2 cans of water

1/2 tsp Worshestersire sauce

1 tsp  onion powder

1 tsp garlic salt

2 cups dry Long Grain White Minute Rice
2 tsp each, salt and pepper

chopped fresh parsley
+Salt and Pepper to taste on chicken
2 tbsp olive oil
Sprinkle Chicken Beasts with salt and pepper - both sides. Heat oil in large skillet over medium-high heat until hot. Add chicken cook until chicken is no longer pink. Remove chicken from pan. To the pan, add rice, soup, water, seasonings and mix well. Bring to a boil. Replace chicken. Reduce heat to low; cover and simmer 20 minutes. Sprinkle with fresh chopped parsely.

WED http://www.foodnetwork.com/recipes/tyler-florence/pork-tenderloin-with-chimichurri-recipe/index.html

FRI http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-vegetable-potato-salad-recipe/index.html