Week of Sept 11 2016

Sun - Waffles and Sausage Links
Mon - Marsala Chicken (slow cooker)

Pan Pizza

Tue - Ground Beef Tostadas

Wed - Mac and Cheese 
Thur - Pizza
Fri - Corn Dogs

Slow Cooker Chicken Marsala
2 lbs boneless, skinless chicken
1 Campbell's Skillet Sauce, Chicken Marsala, 9 Oz
1 (8 oz) package sliced mushrooms

Place chicken, skillet sauce, broth, and mushrooms in slow cooker on low for 8 hours, or high for 4 hours. Serve with Roasted Veggies or Garlic Mashed Potatoes

Ground Beef Tosadas

12 corn tostada shells

1 (30 oz) can refried beans

1 lb Ground Beef (80/20 is best)

1 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

Handful cilantro leaves, chopped

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Optional toppings: Salsa, Pico de Gallo, sour cream, sliced pitted black olives, chopped yellow onion, lime juice

Sprinkle meat with taco seasoning. Brown meat, crumble and drian off fat. Warm beans as package directs.

Warm tostada shells. Top with beans, then meat, cheese, lettuce, tomato, cilantro and any additional toppings as desired.

3 Cheese Mac n' Cheese

2 1/2 cups dry elbow macaroni

3 tbsp butter

3 tbsp flour

3 cups milk

1 cup EACH sharp cheddar, provolone, and gouda, shredded 

4 oz cream cheese

1/4 tsp fresh grated nutmeg

Salt and Pepper to taste

Fresh black pepper

Topping (optional): 3 tbsp butter,1 cup bread crumbs. if you desire a crispy topping. Melt the butter in a saute pan and toss the bread crumbs to coat.

Preheat oven to 350 degrees F

Boil the pasta to al dente, according to package. The water, like all pasta water, should be salted before hand until it tastes like salt water.

While the pasta is cooking, in a separate pot, melt the butter on a med-high heat. Whisk in the flour, turn down the heat to low, and keep it moving for about 2-5 minutes, until it smells nutty. Make sure it's free of lumps. Turn the heat back up to high and stir in the milk, simmer, stirring constantly, until it starts to bubble. Turn down heat to medium. Stir in cream cheese, until incorporated  Stir in 1/3 of the cheese at a time, waiting for each patch to melt. Season with salt and pepper and nutmeg. Fold the macaroni into the mix. Taste, add more salt and pepper if needed. May serve now

OR  if desired, bake to get a crispy crust: pour into a 2-quart casserole dish. top with extra cheese and/or topping. Bake for 10-30 minutes, until hot and bubbly. Remove from oven and rest for five minutes before serving. (baked option showed above).

Homemade Pepperoni Pizza
dough (for 2 pizzas):
2 tbsp granulated sugar
1 tbsp salt2 tbsp olive oil plus 2 tsp to bush on crust
3/4 warm (about 100-110F) water
1 tsp (about 1/4 oz or 1 packet) dry active yeast
2 cups AP flour (or 1 cup AP and 1 cup Whole Wheat)
corn meal for dusting pan


toppings (for 2 pizzas):
2 cups pizza or pasta sauce
2 cup pepperoni slices
3-4 cups shredded mozzerella cheese
2-4 tbsp grated parmesan cheese

DIRECTIONS:

Place yeast, sugar and warm water in a small bowl. Stir. Allow the yeast to work, let stand 5 minutes or until a foam forms on top. (NOTE: If this does not happen after 10 min, the yeast may have been bad, or the water may have been to hot so the yeast may be dead, or if water is too cold it doesn't activate.) 
.Place flour and salt in a bowl of a mixer. Stir together Using the paddle attachment. Add the oil to the yeast mixture., Start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. Take out of  bowl. Roll into a ball. Grease a large, clean, mixing bow. Place the dough in the greased bowl, cover, and allow to rest and rise for an hour.

Separate the dough into 2 halves. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days. Knead the dough for 5-15 minutes, or until it is stretchy and does not break easy.

Preheat oven to 475F. Roll out the dough, either by stretching it with your hands, or if your not that brave, use a rolling pin. Roll/stretch the dough until it is thin as you like. Lay on parchment paper. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy, bread-like texture.

Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Put on toppings. Slide the pizza onto the pizza stone or pan, bake for 7 minutes, or until bubbly and golden brown. 

PAN PIZZA (pic above)- push the dough into a greased 9 inch pie plate. Sauce, top, and bake as above, except bake for 20 minutes or until crust on sides are golden brown. Serve in pan or pull out of pan and cut.

Week of Sept 5th 2016

Mon Spaghetti and Sausages

Tue - Arroz con Pollo Casserole

Wed - Meatloaf
Thur - Zuppa Tuscana
Fri - Bacon Linguine Toss
Sat - Crispy Chicken Sandwiches

Arroz con Pollo (Mexican Chicken and Rice) Casserole
1 carrot, diced
1 celery stalk, diced
1/2 yellow onion, 1/4 diced, 1/4 sliced
1/2 each red, green bell pepper, 1/4 diced, 1/4 sliced
1 (8 oz) can corn, drianed
1 (15 oz) can black beans, drained and rinsed

4 skinless, boneless breast filet
2 cups salsa
2 cups of chicken broth
2 cups dry Long Grain White Minute Rice
2 tsp Salt
taco seasoning mix packet
Grease a 9x13 pan with oil. Sprinkle Chicken Beasts with taco seasoning- both sides. Mix rice, salt, salsa, broth, corn, beans, and diced veggies in the pan. Evenly spread out rice. Place chicken and sliced veggies on top. Cover with foil. Bake in 350F oven for 40-60  minutes, or until rice is done and chicken is no longer pink and liquid is adsorbed. Serve with tortillas and shredded cheese if desired.

Meatloaf2 lb lean ground beef (or ground 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 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.

Zuppa Toscana

• 2 cups chopped kale

• 1 lb hot italian sausage

• 1 tbsp olive oil (if needed)

• 2 garlic cloves, pressed

• 1 box stock (chicken or veggie), heated

• 3 lb potatoes, sliced

• 1 cups milk

• 1/2 cup heavy cream

• 3 tsp salt

• 1 tsp freshly ground pepper

In a large saucepot, over medium heat cook sausage, chop into chunks. When no longer pink, remove meat but leave oil in pan.  Add garlic, and oil if there is less then 2 tbsp of fat in the pan. Cook over medium heat until fragrant. Add the hot stock and whisk to combine. Add potatoes. Add enough hot water to cover potatoes. Stir in salt and pepper. Boil until potatoes are tender. DO NOT DRAIN potato water.
When potatoes are almost done, add the kale and cook until kale and potatoes are tender. Stir in the milk and cream. Return sausage. Heat through. Serve immediately. (If left to simmer the potatoes will begin to turn into mush and disappear in the liquid.)

(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.         Meanwhile, place broth and diced tomatoes in Large Micro-Cooker®. Microwave, covered, on HIGH 6-8 minutes or until hot; carefully remove from microwave. On clean Cutting Board, finely chop onion usingFood Chopper. Return Skillet to heat; add garlic pressed with Garlic Press and pepper flakes, if desired. Cook 10-20 seconds or until fragrant. Add onion; cook 2-3 minutes or until onion is tender. Carefully add broth mixture, 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

Aug 28, 2016

Sat - Fried Rice
Sun - Carnitas
Mon - Sliders
Tue - Taquitos
Wed - Quinoa Salad
Thur - Parmesan Chicken Strips

Fri - Mac and Cheese

Veggie Fried Rice

Fried Rice without extra veggies

1 bag Vegetable Stir-Fry Mix, 16 Oz, (I like Sugar Snap Pea Mix, you can use any you prefer.)
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp sesame oil
1/2 cup peas and carrots frozen mix
2 eggs
Scramble eggs, cook. Warm up carrots and peas and veggie mix. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs and veggies. Serve.

Pork Carnitas - slow cooker

Pork Carnitas Tacos with Slaw

Place the fresh 2 lb shoulder pork roast and 1 (19 oz) Mild Old El Paso Enchilada Sauce (verde/green) into the slow cooker. Cook in slow cooker 8 hours on low. Shred. Serve on warmed tortillas with taco fixings - such as cheese, lettuce or cabbage, onions, cilantro, lime juice. 


cheeseburger Sliders
8 Hawian Rolls
1 lb ground beef
1 tsp each salt and pepper
1 tsp garlic powder
8 slices cheddar or american cheese
sprinkle beef with salt, pepper, and garlic powder. Mix lightly. Do not over mix, it ruins the texture of the meat. Make beef into 8 square patties, they should be a little wider then the rolls.Use your thumb to indent the middle of the patties. Cook on a electric grill or cast iron pan on Medium-high heat for 2-3 minutes on each side.
Top with cheese when done, place on roll. Add toppings if desired, such as tomatoes, pickle, lettuce, onion, mayo. 

Taquitos
Food Network recipe. I will be using leftover pork carintas instead of chicken.

Quinoa, Cashew and Chicken Salad Full Circle Recipe
INGREDIENTS
for the quinoa:
1 Tbsp oil
1 cup quinoa
1 1/2 cups boiling water
1/4 teaspoon salt
1 clove garlic, minced
for the dressing:
¼ cup lime juice
¼ olive oil
1 tsp cumin
salt and freshly ground pepper
for the salad:
2 cups cubed cooked chicken
1 cup roasted, unsalted, roasted cashews
6-8 red radishes, halved and sliced
2 large avocados, peeled, seeded and chopped
4 green onions, sliced
½ cup fresh Italian parsley, chopped
1 cup golden raisins
Lettuce leaves for serving, green or butter, or spinach

INSTRUCTIONS
In a small saucepan, heat oil over medium heat. Add quinoa and stir until fragrant and lightly toasted, about 2 minutes. Add garlic and toss for 30 seconds more. Add water, cover and turn to low. Let sit until all water is absorbed, about 10 minutes. Fluff with a fork and let sit for 5 minutes more. Transfer to a sheet pan or flat dish and cool to room temperature or cooler.
In a small bowl place lime juice and drizzle in oil while whisking vigorously. Season with cumin, salt and pepper.
Mix cooled quinoa with the rest of the ingredients, pour dressing over salad and toss to mix. Serve over leaves of lettuce or spinach.
NOTE: nut allergies in this house, so NO nuts!

Parmesan Potatoes and Chicken Tenders

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.

3 Cheese Mac n' Cheese

2 1/2 cups dry elbow macaroni

3 tbsp butter

3 tbsp flour

3 cups milk

1 cup EACH sharp cheddar, provolone, and gouda, shredded 

4 oz cream cheese

1/4 tsp fresh grated nutmeg

Salt and Pepper to taste

Fresh black pepper

Topping (optional): 3 tbsp butter,1 cup bread crumbs. if you desire a crispy topping. Melt the butter in a saute pan and toss the bread crumbs to coat.

Preheat oven to 350 degrees F

Boil the pasta to al dente, according to package. The water, like all pasta water, should be salted before hand until it tastes like salt water.

While the pasta is cooking, in a separate pot, melt the butter on a med-high heat. Whisk in the flour, turn down the heat to low, and keep it moving for about 2-5 minutes, until it smells nutty. Make sure it's free of lumps. Turn the heat back up to high and stir in the milk, simmer, stirring constantly, until it starts to bubble. Turn down heat to medium. Stir in cream cheese, until incorporated  Stir in 1/3 of the cheese at a time, waiting for each patch to melt. Season with salt and pepper and nutmeg. Fold the macaroni into the mix. Taste, add more salt and pepper if needed. May serve now

OR  if desired, bake to get a crispy crust: pour into a 2-quart casserole dish. top with extra cheese and/or topping. Bake for 10-30 minutes, until hot and bubbly. Remove from oven and rest for five minutes before serving. (baked option showed above).

Week of Aug 21, 2016

2 bean salad with bacon

Sun - Penne with Meat Sauce
Mon - Chicken and Dumplings
Tue - Tamales
Wed - Sesame-Ginger Noodles
Thur - Pasta Salad with Italian Sausage
Fri - 2 Bean Salad with Bacon

Pasta and Meat Sauce

1 (28 oz) can crushed tomatoes
2 garlic cloves, pressed

1/4 chopped onion
1/2 cup loosely packed, fresh basil

1 tsp Italian Seasoning
1 lb Italian Sausage or Ground Beef
1 lb spaghetti pasta
Olive Oil
Salt and Pepper

Shredded Parmesan cheese (optional)

Brown meat in large skillet. Remove when done. add olive if needed for total of 2 tbsp fat in pan. saute onions in pan until translucent. Add garlic,cook until fragrant. Add in crushed tomatoes - juice and all into pan. Stir in seasoning and basil. Return meat and mix in. Allow to simmer for at least 10 minutes. Add salt and pepper to taste.
Cook pasta according to package. 

Mix suace with pasta. Sprinkle with shredded cheese enjoy.

Baked Chicken and Dumplings

chicken and veggies

1 lb cooked, diced chicken or turkey

1 can cream of celery or chicken soup

2 stalks of celery, diced

2 cloves of garlic, pressed

1/2 medium onion, diced

1 small bag of frozen mixed veggies

1 1/2 can of water

salt and pepper

Sauté the onion, celery and garlic until onion is translucent. Meanwhile, mix soup, water, salt and pepper in a 9x13 baking pan. Add all other ingredients, and mix together.

 dumplings - drop biscuits

2  cups flour

1 tsp sugar

1 tsp baking powder

1 tsp salt

4 tbsp soft butter

4 tbsp shortening

3/4 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 3/4 cup milk, let sit 2 minutes)

 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. Scoop small dumplings out of the mix and drop into the pan on top of the chicken/veg mix.

Bake at 375 uncovered until the dumplings are golden brown and done all the way through. About 30-40 minutes.

Pasta Salad

1 lb fusilli (spirals) pasta (multi-colored looks nice, can also use any small pasta -even tortellini)

1/2 to 1 cup Italian Dressing

1 cup diced sun dried tomatoes in olive oil

1/2 cup fresh sliced mushrooms (any variety)

2/3 cup pitted kalamata olives

1/2 diced green bell pepper

1 cup Shredded Parmesan Cheese

Salt and Pepper to taste

Cook pasta according to package directions. allow to cool. In a large salad bowl mix ingredients together. Start with 1/2 cup dressing to start, taste if add more if needed. Add salt and pepper last, to taste. It may not need salt at all depending on the dressing. Serve cool or slightly warm.

Green Bean Salad with bacon
Ingredients
3 tsp extra-virgin olive oil
Salt and pepper
1 tsp lemon juice
1 (15 oz) can white beans, drained and rinsed
1 pound green and/or wax beans, trimmed and halved
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 lb bacon, diced
Directions
1. Dressing: Whisk the juice, and 1/2 teaspoon salt in a large bowl, then whisk in the olive oil. 
2. Brown bacon in a large non-stick skillet. Drain, leaving about 1-2 tbsp of drippings in skillet.
3. Cook grean/wax beans in skillet until tender, about 5 minutes. Stirring often. Add in white beans. Stir together. Empty into salad bowl with dressing. Serve warm or cold. 

4. Before serving, stir the parsley and chives into the salad and season with salt and pepper.

Week of July 17, 2016

Grilled Chicken with Quinoa and Kale salad

Sun - French Toast with berries

Mon Slow-cooker Mushroom Chicken

Tue - Tacos de Carne Asada
Wed - Caprese Linguine
Thur - Teriyaki Meatballs
Fri - Grilled Chicken with Quinoa and Kale Salad

Baked Mushroom Chicken
2 lb (4-6 peices) boneless, skinless chicken breasts
1 can condensed mushroom soup
1 tsp each salt and pepper
1 tsp garlic powder
1 tsp onion powder
1 can full milk
1 tsp each salt and pepper
water as needed
Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup, salt, pepper and seasoning, with milk and 1/2 can full of water until combined. Place chicken in soup mix, making sure not to overlap. Spoon sauce over top to coat, if needed. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just below covering meat. Add more HOT water as needed. 
SLOW-COOKER OPTION: Mix ingredients in crock pot and cook on High 6 hour or Low for 8 hours.When chicken is done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Replace in sauce. Serve immediately. Serve with mashed potatoes and a veggie. (We like seasoned green beans with this).

Tacos de Carne Asada (steak tacos)

2 lb steak cut into thin strips (I like skirt steak or sirlion)
1 tbls taco seasoning (taco seasoning mix: 1 tbls cumin, 1 tbls smoked paprika, 1 tsb chili powder
limes
taco size corn tortillas
Toppings if desired: sour cream, guacamole, cheese, Pico De Gallo, shredded lettuce or cabbage, lime juice
Sprinkle steak with taco seasoning. Grill or cook on grill pan over medium heat until browned and cooked to medium. Heat tortilllas. Serve with toppings.
Teriyaki Meatballs
Sauce:
Kikkoman Teriyaki & Glaze Baste, 11.8 oz
juice of 1/2 a lime
1/2 cup brown sugar (optional, if you like the sauce sweet)
1 cup hot water
Meatballs:
1 lb ground turkey
1 cup panko bread crumbs
juice 1/2 lime
1 tbsp ground fresh ginger
1 tbsp soy sauce
1 clove garlic, pressed or finely grated
1 tsp sesame oil
First, prepare 4-6 serving of white rice according to package.
Then, Combine ground meat, bread crumbs, egg, ginger, soy sauce and oil in a large mixing bowl (I like my Batter Bowl for this), mix until completely combined. Using small scoop, spoon out scoop-fulls of mix. Drop into a large non-stick skillet that has 1 tbsp of canola oil in it. If desired, you can roll with your hand to make rounder. Cook over high heat until browned.
Meanwhile, mix sauce ingredients in a large bowl. Add to non-stick skillet with the meatballs when the meatballs are brown on all sides. Simmer on medium-low heat until it thickens and the meatballs are cooked through, about 15 minutes.
OVEN OPTION: drop one ball at a time in a cup of the mini-muffin pan. Bake 375F until done then mix with sauce.

Caprese Linguine

• 1 pound linguine

• 3 tbsp extra virgin olive oil

• 2 cups roasted cherry tomatoes, quartered

• 1 tsp salt

• 1/2 tsp freshly ground black pepper

• 1/4 cup olive oil (good quality, tasting olive oil such as California Olive Ranch Extra Virgin Olive Oil)

• 1/2 cup packed fresh basil leaves, cut into strips

• 6 ounces fresh mozzarella, diced or shredded (about 1 cup) 

• To roast tomatoes:  http://www.foodnetwork.com/recipes/ina-garten/roasted-tomatoes-recipe/index.html . 

• Cook pasta according to package directions. In a large serving bowl, mix all ingredients together. Serve warm.

Week of July 10, 2016

Pork Roast

Sun - Pork Roast
Mon - Pork Sandwiches
Tue - Tostadas
Wed - Chicken Caesar Bakes (Pillsbury Recipe)
Thur - Chicken Fried Rice and Egg Rolls
Fri - Philly Cheese "Steak" Sandwiches

BBQ Pork
5 lb pork shoulder/roast (so there are leftovers)2 tbsp BBQ Rub - such as Pampered Chef Smokey BBQ Rub
1/2 apple juice
Sauce: mix 1 cup BBQ sauce (you favorite brand), 1 tsp apple cider vinegar, 1 tbsp ketchup
4-6 hamburger buns
Rub pork with rub on both sides. (For better flavor, marinate in rub for 2 hours - to over night, if possible). Pour juice in roasting pan or dutch oven. Put pork in pan. Cover and bake at 325F for 4 hours or until the pork is fork tender and falling apart. Shred/chop about 2/3 of the roast and mix with sauce. Serve on buttered toasted buns. Top with cole slaw if desired. I will also be serving sweet potato fries (from frozen bag).

Food Network

Chipotle Beef Tostadas Food Network Magazine
Ingredients
2 tablespoons vegetable oil
1 pound ground beef chuck
1 large white onion, minced
Kosher salt
1 to 1 1/2 teaspoons chipotle chile powder
1 10-ounce can Mexican-style diced tomatoes with green chiles
1 15-ounce can pinto beans, drained
1 medium zucchini or yellow squash, diced
2 cups coleslaw mix or shredded cabbage
Juice of 1 lime, plus lime wedges for serving
Freshly ground pepper
8 tostada shells (flat crisp tortillas) or taco shells
1 1/2 cups shredded cheddar cheese (about 4 ounces)

Directions
Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef, half of the minced onion, 1 teaspoon salt and the chipotle chile powder; cook, stirring and breaking up the meat with a wooden spoon, until the meat is browned and the onion is tender, about 7 minutes.
Add the tomatoes, beans and zucchini and cook, stirring occasionally, until the zucchini is just tender, about 6 minutes.
Meanwhile, toss the coleslaw mix, lime juice, and salt and pepper to taste in a bowl.
Divide the tostadas among plates and spoon the beef mixture on top. Top with the cheese, slaw and the remaining minced onion. Serve with lime wedges.
Per serving: Calories 805; Fat 54 g (Saturated 19 g); Cholesterol 115 mg; Sodium 1,297 mg; Carbohydrate 47 g; Fiber 11

Chicken Fried Rice and Egg Rolls

Chicken Fried Rice and Egg Rolls
Egg Rolls:
1 lb ground pork or chicken/turkey
1 bell pepper
1/2 medium onion
1 cup fine shredded cabbage
1 carrot
2 tbsp Asian Seasoning Mix
Salt and Pepper
Egg Roll wrappers
In a food processor  shred bell pepper, onion, carrot, and cabbage. Sprinkle ground meat with Asia Seasoning Mix, salt and pepper. Cook ground meat and shredded veggies in a skillet, over med-high heat until meat is browned and veggies are soft. Use a spatula to crumble the meat and veg into very small pieces. (I prefer to cook meat prior to rolling to ensure it is done)
Use the directions on the egg roll wrappers on how to roll these together. Allow to cook in freezer for 5 minutes before frying at 365F until golden brown on both sides 3-5 minutes. keep warm in oven if necessary.
Rice:
1 lb cooked, diced chicken
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp oil
1/2 cup peas and carrots frozen mix
2 eggs
Scramble eggs, warm up carrots and peas. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs and carrots peas.


Chicken Caesar Bake
http://www.pillsbury.com/recipes/caesar-chicken-salad-squares/1b912815-6395-4d74-8372-133fea1b5b67
NOTES/CHANGES:

1. I don't care for mayo, so I omit that entirely, and double the dressing.
2. I switch the "bacon flavor bits" (imitation bacon) for Oscar Mayer Real Bacon Bits OR 1/2 lb crisped, diced bacon.
3. Sprinkle on Shredded Parmesan on crust right before baking
4. Too hot to bake? You can do this recipe in a wrap instead of a dough! Use a lettuce leaf or a flour tortilla.

Philly Cheese "Steak" Sandwiches
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. 

Week of July 3, 2016

Sun - Sausage Ragu with Spaghetti

Swiss Steak

Mon - 4th of July (BBQ ideas from Food Network)
Tue - Chicken Quesadillas
Wed - Swiss Steak
Thur - French Toast with Sausage Links
Fri - Green Chile Chicken Enchiladas

Chicken Quesadillas

6 Medium/Soft Taco size Flour Tortillas
1 lb. Chicken Breast diced or shredded
1 cup Mozzarella cheese, shredded
1 cup Cheddar Cheese shredded
1 teaspoon Seasoned Salt
1/2 teaspoon Seasoned Pepper
1/2 cup onions, diced
1 cup Corn Salad/Salsa, prepared
Cooking spray
Instructions:In 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

Easy "Swiss Steak"
4 steaks (cheap ones are fine, high quality steak - is NOT necessary for this recipe)
1 can cream of mushroom soup
1 pkt onion soup mix (OR mushroom gravy powdered mix)
1 1/2 can water

1 (8 oz) sliced, button or baby portobella mushrooms
Thickener (if needed) 2 tbsp butter, 2 tbsp flour mixed together.
Mix soups and water together in a 9x13 pan, put in steaks. Make sure to cover the steaks with the liquid. Add in mushrooms.
Cover pan with foil, bake 350F for 3 hours. Checking liquid level (make sure all the water didn't evaporate) every hour.
If the baking liquid is lumpy stir to combine. Stir in thickener if needed. Taste gravy, add salt and pepper as necessary. Serve liquid as gravy over steaks and mashed potatoes. We like seasoned green beans as a side.


Chicken Enchiladas
2 cups fully 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.