Week February 15, 2015

Grilled Burger and Sides

Sun - Roasted Chicken
Mon- Grilled Burgers
Tue- White Chicken Chili
Wed- Gnocchi
Thur- Ground Beef Stew over Mashed Potatoes
Fri- Pork Loin Roast

Roast Chicken - 30 Minute Chicken (Pampered Chef)
Chicken:
1 whole chicken (3½-4 pounds)
1 tablespoon olive oil
All-in-One Chicken Dinner
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.
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 165F 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). Remove and use juices to make gravy.
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.
(My) Gravy
drippings/liquid from baker
3-4 tbsp AP flour
1 (14 oz) can chicken broth
Mix drippings and flour in a sauce pan with a whisk until incorporated. Add in chicken broth and heat to a boil. 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.

NOTE:  I will be removing leftover meat from bones for Tuesday's chili, and making chicken stock from the rest of the leftover chicken bones.

White Chicken Chili NOTE I think this recipe is a little garlic heavy - I cut the garlic in half.

Alfredo, Gnocchi, Peas, and Ham
1 jar Alfredo Sauce (I recommend Bertolli, ask for homemade version)

12-16 oz pre-made, fresh packaged Gnocchi
1 cup diced ham (or crumbled, crisped bacon)
1/2 cup frozen peas
2 green onions, chopped, if desired
Cook pasta according to package directions, drain thoroughly. Heat sauce, ham and peas in a sauce pan on med-high heat, stirring frequently. Careful not to burn the sauce, it burns easily. Mix pasta and sauce together and put on a serving plate. Top with green onions and serve.

I will also be serving a spinach salad on the side.

Pork Loin Roast
1 - (4 lb) boneless pork loin, with fat left on
2 tablespoons olive oil
6-9 tbsp Garlic and Herb Pampered Chef Rub, or other rub/seasoning mix such as Mrs. Dash
Directions
Preheat oven to 425 degrees F.
Brush meat with oil and sprinkle with rub. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat. Place in roasting pan.
Roast the pork for 30 minutes, then reduce the heat to 350 degrees F and roast for an additional hour - 1 1/2 hours. Test for doneness using an instant-read thermometer. When the internal temperature reaches 160F, remove the roast from the oven. Allow to rest 20 minutes before slicing.