Week of Dec 14, 2014

Meatloaf Dinner

Sun - Chicken Piccata (Food Network)
Mon - Slow Cooker Pot Roast
Tue - Shredded Beef Tacos
Wed - Fried Pork Chops
Thur - Mac n' Cheese
Fri - Meatloaf



Beef Pot Roast

Pot Roast Dinner

Ingredients
3 lb chuck roast
salt and pepper
1 large onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped
4 cloves garlic, pressed
6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon dried rosemary
1 tbsp Worcestershire sauce
1 tsp browning liquid
5 cups beef broth
For Gravy:
2 tbsp all-purpose flour
2 tbsp butter
mix together

Brown roast (optional) in 2 tbsp oil on high heat. Turning to brown on all sides. Remove meat from pan. Deglaze pan with broth. 
Add vegetables to bottom of slow cooker. Pour in broth and bay leaves. Put roast on top and add seasonings. Cook on high for 6 hours, or low for 8 hours. At the last hour, mix in the flour and butter mixture.
Roast should be fall-apart tender when done.

Shredded Beef Tacos

12 corn taco shells/tortillas

1-2 cups cooked, shredded beef (using left over from roast) OR 1 lb Ground Beef, browned, crumbled and drained

2 jalapeno peppers, seeded and finely chopped (optional)

1 medium onion, chopped

1/2 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

Handful cilantro leaves, chopped

Juice of 1 lime

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Salsa and sour cream (optional)

Sprinkle meat with taco seasoning. Heat meat on stove or microwave until hot. Meanwhile, combine tomatoes, remaining onions, jalapenos, cilantro, and the juice of the lime in a large bowl. 

Warm taco shells. Fill taco shells with meat, slaw and cheese.

Pan Fried Pork Chops

4-6 (about 1 1/2 lb) pork chops

Pan Fried Pork Chop Dinner

3/4 + 1/4 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

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 3/4 cup of milk, paper plate with flour coating, bowl with 1 egg and 1/4 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.

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.

Week of Dec 7, 2014

Sun - Italian Sausage and Pasta Dinner
Mon - Salisbury "Steak"
Tue - White Bean Chili
Wed - Jerk Pork Loin and Baked Sweet Potatoes
Thur - Mongolian Beef

Salsbury Steak with Mushroom Gravy http://www.foodnetwork.com/recipes/sandra-lee/salisbury-steak-with-mushroom-gravy-recipe/index.html

Microwave White Bean Chili (Pampered Chef Recipe)

3  whole heads garlic (about 48 cloves), unpeeled  

¾ tsp salt, divided  

3 tbsp olive oil, divided  

2  poblano peppers  

1  medium onion  

1½  lb boneless, skinless chicken thighs  

2  tbsp Southwestern Seasoning Mix  

2  cans (15.5 oz each)  Great Northern beans, drained  

1  jar (16 oz) salsa verde

Slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool. 

Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well  using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; 

microwave an additional 4-6 minutes or until chicken is cooked through. 

Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix ‘N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. 

Microwave, covered, on HIGH 5-7 minutes or until chili is heated through. 

Yield: 8 servings (8 cups) Nutrients per serving: Light (1 cup): Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g

Cook’s Tip: Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. 

Omit salt. 

Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced 

avocado or chopped cilantro. 

Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.

Jerk Pork Loin

1 - (4 lb) boneless pork loin, with fat left on

2 tablespoons olive oil

6-9 tbsp Jerk Rub (Pampered Chef Rub, or other PC rub)

Directions

Preheat oven to 475 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 425 degrees F and roast for an additional hour. 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 serving.

Baked Sweet Potatoes

4-6 sweet potatoes, even in size and scrubbed

Topping:

4 tablespoons brown sugar

6 tablespoons butter

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

Salt and freshly ground black pepper

Directions

Preheat oven to 375 degrees F.

Mix topping items together.  Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Cut potatoes open. Scoop one tbsp on each potato. Enjoy.

PF Chang Beef http://www.food.com/recipe/p-f-changs-mongolian-beef-66121

Week of Nov 30, 2014

Panini and Tots

Sun - Sausage Gravy and Biscuits
Mon - Italian Wedding Soup
Tue - Slow Cooker Mexican Rice and Chicken
Wed - Beef Tips On Rice
Thur - Roasted Ginger Stir-Fry
Fri - Panini

Biscuits:

2  cups Bisquick mix (OR all purpose flour, add another 1/4-1/2 milk)

1 tsp baking powder

1 tsp salt

4 tbsp softened butter

4 tbsp shortening

1/2 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 1/2 cup milk, let sit 2 minutes)

Cooking Buscuits: Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk, mix until it forms a dough. For drop biscuits, use a scoop or a spoon and spoon out onto greased cookie sheet. For rolled biscuits, knead dough into ball. Roll out to 3/4 inch thick. Cut with biscuit cutter and place on greased cookie sheet. Bake at 350F for 15-20 minutes or until golden brown.

Making Gravy: 

Brown 1 lb ground pork sausage (country, sage or breakfast; NOT Italian or Maple)

2-3 cups milk

2 tbsp AP flour

Scrap the pan and remove the big chucks. Leave 3 tbsp of drippings in pan, add melted butter to the pan if you do not have 3 tbsp of drippings. Mix the flour and seasonings (except salt and pepper). On high heat, using a whisk, add the flour mix to the pan. Stir until incorporated, then turn down the heat to low and stir for 1-2 minutes or until it smells nutty. Turn the heat back up to high and slowly 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). Mix in sausage. Taste, add salt and pepper as necessary.

Italian Wedding Soup
1 (14 oz) package of frozen meatballs, thawed and browned OR homemade meatballs
12 cups Chicken Broth
1 lb of Escarole (or Kale), chopped
1 cup Ditalini pasta
Bring broth to boil in a large soup pot. Add pasta and meatballs, boil until pasta is al dente, about 8 minutes, add escarole biol for additional 2-3 minutes. Top with grated Parmesan Cheese, if desired.

Chicken Enchiladas

2 cups cooked diced or shredded chicken, salted

12-16 corn tortillas (taco size)

1 can cream of chicken soup

1 large can (around 7 oz) of diced green chilies 

1 tsp cumin

1/4 tsb chyenne chilli powder or Chipotle Chili Rub

1 cup of sour cream

Shredded cheese

Mix soup, chili's, sour cream in a bowl, and set aside. Warm the tortillas in the microwave for 30-60 seconds until flexible.

Spray a 9x13 rectangular baking pan with oil. To assemble the enchiladas, place tortilla in the pan, fill with a spoonful of chicken, cream mixture, and a sprinkling of cheese. Roll the tortilla up with the open side down. Repeat until pan is full. I usually do 12 total - 8 down lengthwise, an two sets of two on the side of the pan. Spread the rest of the cream mix over the top. Sprinkle with cheese.

Heat in 350 degree oven for about 30 minutes until hot.

Beef with white rice

for beef:

2 lbs of beef stew meat

2 cups of water

salt, pepper, garlic salt (sprinkle to taste)

1 tbsp of Worcestershire sauce OR browning sauce

1 tbsp butter mixed with 2 tbsp of flour (looks like little beads) if needed to thicken sauce when done.

Mix ingredients in a 9x13 pan. Cover with foil and bake at 350 for 2 hours (or in crock pot for 6 hours) Follow directions on package for rice (minute rice is fine). Serve over white rice and beside a veggie or salad. To feed your whole family, you might need to double the recipe (but still in a 9x13 pan).

Panini:

4 ciabatta sandwich rolls

Olive oil

walnut roasted red pepper basil pesto cream cheese (recipe below)

8 slices mozzarella cheese

medium tomato, cut into 8 thin slices

8 Slices Deli turkey

8 Slices salami and/or Prosciutto or other cured meat

1/4 tsp each salt and pepper

Heat closed contact grill 5 minutes.

Cream cheese spread: 4 oz softened cream cheese, 2 large roasted red peppers (canned), 1/2 cup walnut basil pesto blend in food processor until smooth.

Cut each roll in half horizontally; brush outside of each half with oil. Spread cream cheese mix on inside of both halves. Layer each sandwich with cheese, meat and tomato. Sprinkle with salt and pepper. When grill is heated, place sandwiches(s) on grill. Close grill; grill 4 minutes or until bread is toasty and cheese is melted. Serve warm.

Thanksgiving 2014

MENU:
Deep Fried Turkey
Mashed Potatoes
Candied Yams
Sage Dressing
Baked Beans
Mac and Cheese
Special Green Beans
Rolls (see bread recipe page)
Mini Assorted Pies
Thanksgiving Cookies


3 DAYS to 1 DAY BEFORE:
Rolls (see bread recipes)

Roast Yams/Sweet Potatoes 2 pounds sweet potatoes. peel and cube. Drizzle with olive oil. Bake on a sheet pan at 350F for 20 minutes (they will finish baking day of). Refrigerate for thanksgiving.

Baked Beans: 2 (11 oz) pork and beans. 1/4 cup ketchup. 1 tbsp deli style brown mustard, 1/4 cup brown sugar, 2 tbsp maple syrup. Mix togther. Cook on stove top day of for 15-30 minutes, or until desired thickeness is reached.

Mini Pies: 
Heat oven to 350°F. Spray 24 mini muffin cups or mini tart pans with cooking spray.

2.      Remove 2 boxes of pie crusts from pouches; unroll on lightly floured work surface. for the bottoms: Using 3-inch round biscuit or cookie cutter, cut 10 rounds from each crust. Re-roll scraps and cut an additional 4 rounds. Press rounds in bottoms and up sides of muffin cups. Repeat for 12 tops.

3.      Mix fillings (see below).

4.      Fill 6 with apple filling. Fill 6 with blueberry mix. Fill 12 with Pumpkin mix. Top the apple and berry with top rounds, pinch sides together, poke holes on top to vent and brush with egg wash.

5.      Bake 20-30 minutes or until crust is golden brown and pumpkin filling is set. Let cool.

Apple - in a bowl mix 3  cups apples, cored and sliced, 1 tsp ground cinnamon and 1/2 tsp ground ginger,1/4 cup granulated sugar, 1/4 cup brown sugar, 1/2 tbsp corn starch, 1/2 tsp salt, 1 tsp apple cider vinegar
Blue Berry: in a bowl mix 3 cups blueberries, 1/2 cup granulated sugar, 1/2 ground nutmeg, 1 tbsp corn starch, 1/2 tsp salt.
Pumpkin: in a bowl mix 1 egg, 1 (15 oz) can pumpkin puree (NOT pie mix/filling), 1 (14 oz) can sweetened condensed milk, 1 tbsp pumpkin pie spice mix.  


Mac n' Cheese omit bacon. Assemble, and refrigerate, bake day of







DAY OF
Dressing: http://www.foodnetwork.com/recipes/sage-dressing-recipe.html

Mashed Potatoes
4 baking potatoes, peeled and diced
4 tbsp butter
1/2 cup cream
1 tsp salt and pepper
Boil potatoes in a large stock pan until tender, do not over cook. Mash with potato masher or a ricer keep in pan. Add butter cream and salt and pepper. Mix over low heat until butter is melted and everything is incorporated. Serve in a serving bowl immediately. 

Special green beans: 
1/2 lb bacon

2 lb Fresh Green Beans
Salt and Pepper to taste
1/4 sliced almonds, if desired
Boil or steam the green beans. Dice bacon and cook crispy. Drain. Toss together with toasted almond slices, salt and pepper.

Candied Sweet Potatoes

sweet potatoes (roasted yesterday)

5 ounces graham crackers

1 tsp pumpkin pie spice

1/2 cup brown sugar

1/2 teaspoon salt

6 tablespoons (3/4 stick) chilled unsalted butter, diced, plus more for greasing the baking dish

1 (10 1/2-ounce) bag mini marshmallows

Directions

Coat the bottom of a 13 by 9 by 2-inch glass baking dish with 2 tablespoons butter. Ground the crackers, spice, butter, brown sugar, and salt in a food processor until the mixture forms lumps slightly larger than peas.

Spread sweet potatoes out in the 13X9 dish. Sprinkle with craker mixture. Then top with marshmallows. Bake until the marshmallows are golden, about 20-25 minutes. Serve warm.

Week of Nov 23, 2014

Sun - Parmesan Chicken Tenders and Potatoes

Mon - Creamy Lemon-Pesto Chicken & Linguine
Tue - Roast Tomato Basil Soup

Parmesan Chicken Tenders

Wed - Stouffer's Lasagna (frozen, prepared as directed on box)
Thur-Sat thanksgiving weekend

Parmesan Potatoes

4 Baking Potatoes, sliced into thin circles

1 cup Kraft Parmesan cheese

1/4 cup flour

1/2 Italian bread crumbs

2 tbsp pepper (no salt, Kraft cheese is very salty)

1 tbsp garlic powder

Put flour, garlic, pepper, bread crumbs, and cheese into plastic freezer bag (gallon size) and shake to mix. Put in potatoes and shake until potatoes are coated. Use butter to coat the cookie sheet. Lay potatoes on the sheet in single layer (no over lapping). Bake at 350 in the oven until potatoes are done and light brown - about 30 minutes. Turning potatoes over once.

Chicken - 3-4 chicken breasts cut into strips. Use same coating and method as potatoes above. Bake on greased cookie sheet at 350F until no longer pink and reaches 165F temp. Turning strips over once. 

You can bake both potatoes and chicken in oven on 2 separate sheets, on middle and one rack above middle. Turn pan and switch racks half-way through cooking.

Creamy Lemon-Pesto Chicken & Linguine
INGREDIENTS

1 lemon

2 tbsp (30 mL) butter, melted

2 tbsp (30 mL) all-purpose flour

1 cup (250 mL) 2% milk

1 garlic clove, pressed

1/2 cup (125 mL) prepared basil pesto

6 boneless, skinless chicken breasts (about 4 oz/125 g each)

1 tbsp (15 mL) Citrus & Basil Rub

12 oz (350 g) uncooked linguine pasta

2 plum tomatoes

1/4 cup (50 mL) thinly sliced fresh basil leaves

DIRECTIONS
Zest lemon using Microplane® Zester to measure 2 tsp (10 mL). Combine butter and flour in Classic Batter Bowl; whisk until smooth. Add lemon zest, milk and garlic pressed with Garlic Press to butter mixture; whisk well. Microwave, covered, on HIGH 3-4 minutes or until thickened, stirring every 60 seconds. Add pesto; mix well.

Season chicken with rub. Place chicken in Deep Covered Baker, overlapping as necessary. Pour sauce over chicken. Microwave, covered, on HIGH 12-15 minutes or until internal temperature reaches 165°F (74°C) in thickest part of chicken and centers are no longer pink. Carefully remove baker from microwave using Oven Mitts. Let stand, covered, 5 minutes.

Meanwhile, cook pasta according to package directions; drain. Set pasta aside and keep warm. Seed and dice tomatoes. Serve chicken and sauce over pasta; garnish with tomatoes and basil.

Yield: 6 servings Nutrients per serving: Calories 480, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 75 mg, Carbohydrate 50 g, Protein 34 g, Sodium 500 mg, Fiber 3 g
U.S. Diabetic exchanges per serving: 3 starch, 1 vegetable, 3 low-fat meat, 1 fat (3 carb). Cook's Tips: If desired, store-bought lemon-pepper seasoning can be substituted for the Citrus & Basil Rub.

Week of Nov 16, 2014

Puttanesca

Sun - French Onion Soup
Mon - Beef Pot Roast
Tue - Beef Tamale Pie
Wed - Puttanesca
Thur - Chicken Ramen
Fri - Crispy Chicken Tenders

Beef Pot Roast
Ingredients
3 lb chuck roast
salt and pepper
1 large onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped

Pot Roast Dinner

4 cloves garlic, pressed
6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon dried rosemary
1 tbsp Worcestershire sauce
1 tsp browning liquid
5 cups beef or veggie stock
Directions
Brown roast in 2 tbsp oil on high heat preferably in the roasting pan or cast iron pot (Dutch oven) you will be using to roast meat in oven. Turning to brown on all sides. Remove meat. While still on high heat, add 1 cup of the stock, scrap pan. Add all other ingredients except potatoes to pan. Return meat and add enough stock so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil /lid for 3 hours at 350F. Turn meat over every hour. Remove meat. Add potatoes to pot, and return meat. the liquid should cover the potatoes. Add more HOT stock if need. Cover. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.
For Gravy:
2 tbsp all-purpose flour
2 tbsp butter
mix together, whisk into drippings from roast pan on high heat. Boil, whisking constantly until thickness is reached.


Beef Tamale Pie
Tamale Pie
(6 - 9 Servings)
1 pkg. "JIFFY" Corn Muffin Mix
1/3 cup milk
1 egg
1 pkg. taco seasoning mix (divided)
1/4 tsp. pepper
1 can (14-3/4 oz.) cream style corn
1 can (4 oz.) green chilies, drained
1 can (10 oz.) enchilada sauce
2 cups chicken or pork, cooked and shredded (I will using leftover beef roast)
1 cup sharp cheddar cheese, shredded

Preheat oven to 400°F. Grease an 11” x 7” pan.

Combine muffin mix, milk, egg, 1-1/2 tablespoons of taco seasoning, pepper, corn and green chilies. Pour into pan. Bake 30 - 35 minutes. Cool for 10 minutes. Combine chicken or pork and remaining taco seasoning. Pierce top of cornbread with fork several times. Spread chicken or pork mixture on top. Spread enchilada sauce over meat. Sprinkle with cheese. Bake an additional 20 - 25 minutes.

Puttanesca 

Cook 6 sliced garlic cloves, 1/2 cup chopped black olives, 1/4 cup drained capers and 4 chopped anchovies in olive oil over medium heat until the garlic is golden. Add 1 cup water, one 28-ounce can whole tomatoes (crushed by hand) and 1/2 teaspoon dried oregano. Season with salt and red pepper flakes. Simmer 15 minutes; stir in 1/2 cup chopped parsley. Add cooked fusilli and toss, adding up to 1/2 cup pasta water. Read more at: http://www.foodnetwork.com/recipes/articles/50-pasta-dinners.page-2.html?oc=linkback

Chicken Ramen Soup

6 (3 -to-5-ounce) packages dry or vacuum-packed ramen noodles (flavor packets discarded)
2 quarts chicken broth (homemade prefered, but not necessary)
2 carrots, peeled and chopped (optional, use any veggie you like)
12 scallions, chopped
2 celery stocks, chopped (optional, use any veggie you like)
2 cups shredded chicken (I will be using leftover chicken from Tuesday)
1 inch piece fresh ginger, peeled
In a large sauce pot, heat the broth. Add carrots, celery, 1/2 the scallons, and ginger. Cook until veggies are almost tender, then add chicken and noodles (do not break). Cook 3-5 minutes or until noodles are done. Remove ginger. Garnish with rest of scallions, if desired. Serve.
Other optional toppings: Sauteed mushrooms, Nori strips (seaweed), Shredded kale, Cubed firm tofu, Snow peas, Toasted sesame seeds, Sliced radishes, Bean sprouts, Kimchi, Watercress, Sliced jalapeno, Pickled ginger, Wasabi paste, Fried egg, Sesame oil, Sriracha, Soy Sauce.

Crispy Parmesan Chicken Strips (Pampered Chef)
INGREDIENTS

1 1/2 cups (375 mL) seasoned croutons, crushed

1 1/2 oz (45 g) grated fresh Parmesan cheese (about 1/2 cup/125 mL packed)

1 tsp (5 mL) dried parsley

1/4 tsp (1 mL) garlic salt

2 egg whites

1 tbsp (15 mL) water

1 lb (500 g) boneless, skinless chicken breasts, cut into 1-in. (2.5-cm) strips

DIRECTIONS
1.Preheat oven to 450°F (230°C). In medium bowl, combine croutons, cheese, parsley and garlic salt. Whisk together egg whites and water in small bowl. Dip each chicken strip into egg mixture and then into crouton mixture, coating evenly.

2. Arrange strips in a single layer on Medium Round Stone with Handles. Bake 14-16 minutes or until chicken is no longer pink in center.

Yield: 4 servings. Nutrients per serving: Calories 250, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 75 mg, Carbohydrate 10 g, Protein 34 g, Sodium 510 mg, Fiber 1 g.

Week of Nov 9, 2014

Sun - Turkey Breast Dinner
Mon - Minestrone Soup
Tue - Turkey Quesidillas

Wed - Hot Turkey Sandwiches (using leftover turkey)
Thur - Sweedish Meatballs
Fri - BLT Pasta

Turkey Breast Dinner
1 Bone-In Oven Ready Frozen Jennie-O Turkey Breast, cook according to package
Mashed Potatoes
Steam Fresh Frozen Peas, cooked according to package.
Cook turkey according to package - frozen right into oven! But throw out the gravy and make your own.  GRAVY: Drain liquid into a pan to make gravy. Put on high heat on stove. Mix 2 tbsp butter and 2 tbsp flour with a fork. Mix butter.flour mixture into liquid. Stirring constantly, boil until desired thickness is reached (remember, gravy will thicken a bit after cooling).


Minestrone Soup
1 (28 oz) can crushed tomatoes with basil and oregano
1 can tomato paste
1 can kidney beans
1 can garbanzo beans (chickpeas)
1 bag (11 oz) frozen Italian veggies (zucchini, carrots, peppers)
1/2 medium onion, chopped
1 cup frozen green beans
Box of chicken or veggie stock
1 cup pasta, cooked and drained
1 tbsp olive oil
3 garlic cloves, pressed
Salt and pepper to taste
Cook onion in oil in a large stock pot until translucent. Add garlic, saute until fragrant. Add stock and tomatoes, heat on high until boiling. Add other ingredients. Heat on medium-high heat until hot. Taste, add salt and pepper to taste. Serve with shredded Parmesan cheese on top.

Turkey Quesidillas
6 Mission® Medium/Soft Taco Flour Tortillas
1 cup diced leftover turkey
1 cup Mozzarella cheese, shredded
1 cup Cheddar Cheese shredded
1 cup Corn Salsa, prepared
Cooking spray

Instructions
Warm turkey. Place in bowl and set aside. Pour the two cheeses and corn salsa, 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.

Sweedish Meatballs
1 batch of meatballs, browned
1 can condensed cream of mushroom soup
1 package powdered onion soup mix
1 can full of milk
1/2 cup sour cream
in a large skillet, mix soups and milk. Add meatballs and heat on med-high heat until meatballs are cooked all the way through. Mix in sour cream. Serve over white rice or egg noodles prepared according to package.
BASIC MEATBALL RECIPE -
2 lb ground turkey or pork bulk sausage (can also use ground beef, well seasoned)
1 1/4 cup bread crumbs
1 large egg
1/2 tsp salt1 tbsp olive oil, for turkey only, mix until completely combined. Using small scoop, spoon out scoop-fulls of mix. Drop into DCB. If desired, you can roll with your hand to make rounder. (This recipe can also be done stove top or oven, see below) Make sure balls do not touch. You will need to do this in 2 batches. Cover and microwave 5 minutes on high. Stir, and heat UNCOVERED 3 more minutes or until temp reaches 180F for turkey or 170F for pork/beef. Drain. Drop in next batch and repeat. Keep first batch warm.
While the 2nd batch is cooking, heat water and sauce. Cook pasta according to package directions. 
Drain meatballs when done. Mix with sauce, reserving half of the meatballs for tomorrow. Serve over pasta. Serve with cheese for topping, garlic bread and/or salad if desired.
STOVETOP: drop meatballs in large nonstick skillet - all should fit. Cook on medium-high heat, stirring occasionally, until done. OVEN: drop one ball at a time in a cup of the mini-muffin pan. Bake 375F until done.

(BLT Pasta) Bacon, Linguini & Tomato Toss

Recipe

 12 slices bacon, divided

 4 cups (1 L) chicken broth

 2 cans (14.5 oz each)  Italian-style diced tomatoes (3½ cups/875 mL)

 1 medium onion 

 4 garlic cloves, pressed

 1/2 tsp (2 mL) crushed red pepper flakes (optional)

 12 oz (350 g) uncooked linguini pasta

 1/4 tsp (1 mL) salt

 1 cup (250 mL) loosely packed fresh parsley, divided

 4 oz (125 g) cream cheese

 1 oz (30 g) Parmesan cheese, grated

Halved grape tomatoes (optional)

1.         Slice bacon crosswise into 1/4-in. (6-mm) strips using Santoku Knife. Place into (12-in./30-cm) Skillet; cook over medium-high heat 8-9 minutes or until crisp. Remove bacon from Skillet; drain on paper towels. Drain Skillet, leaving 1 tbsp (15 mL) drippings in Skillet.

2.          Add onion; cook 2-3 minutes or until onion is tender. Carefully add broth tomatoes with juice, pasta, half of the bacon and salt. Simmer, covered, 9-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.

3.        Finely chop parsley using Chef's Knife; reserve 1 tbsp (15 mL) for garnish. Cut cream cheese into cubes. Grate Parmesan cheese using Rotary Grater. Cut grape tomatoes in half, if using. Remove Skillet from heat. Stir in remaining parsley, cream cheese and grape tomatoes, if desired. Let stand, covered, 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon, Parmesan cheese and reserved parsley.

Yield: 6 servings Nutrients per serving: Calories 450, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 49 g, Protein 18 g, Sodium 1500 mg, Fiber 3 g