Week of June 14, 2015

Crock-Pot Lasagna

Sun- Warm Lemon Pepper Chicken (Pampered Chef)

Mon - Japanese Style Pork Chops (Food Network)
Tue - Chicken Quesadilla
Wed - Pasta Primavera 
Thur - Philly Cheese Steak Sandwiches
Fri - Crock Pot Lasagna


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)
DIRECTIONS:
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

Chicken Quesidillas6 Mission® Medium/Soft Taco Flour Tortillas1 lb. Chicken Breast diced1 cup Mozzarella cheese, shredded1 cup Cheddar Cheese shredded1 teaspoon Seasoned Salt1/2 teaspoon Seasoned Pepper1/2 cup onions, diced1 cup Corn Salad/Salsa, preparedCooking sprayInstructionsIn a skillet, cook the meat, adding seasoned salt and pepper, until completely cooked. Place in bowl and set aside. Pour the two cheeses, corn salsa, and onions into the bowl with the meat and thoroughly mix. Place an equal amount of the filling mixture on each tortilla. Fold each tortilla over to create a "half moon" and press down lightly.
 Coat the skillet or griddle with cooking spray and warm to a medium heat. Lightly brown each quesadilla for two to three minutes on each side until the cheese melts. Remove quesadillas from the pan and cut each into 3 wedges. Serve with the sour cream.
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. 


Philly Cheese "Steak" Sandwiches

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.