Week of Oct 30, 2011

Sun - Homemade Marinara and Spaghetti

Mon - Chicken Enchilada Mummies (I'm doing beef instead of chicken) Pillsbury.com 
Tue - Roasted Pork and Veggies

Wed - Parmesan Chicken Strips and Potatoes

Thurs- Meatloaf

Fri - Picante Chicken Bake (Campbell's Kitchen)

Marinara Sauce

6 large fresh tomatoes, peeled and seeded, diced
1 14 oz can diced tomatoes with juice (or double fresh tomatoes)

2 tbsp tomato paste
1 tbsp each fresh basil and oregano, chopped
2 tsp italian parsley, chopped
4 cloves garlic, pressed
1 medium onion, chopped
1 bell pepper, chopped
1 tbsp olive oil
1 lb ground meat (1/2 mild italian sausage, 1/2 beef, recommended)
1 tbsp granulated sugar
2 cups stock (any you prefer, I use veggie)
Salt and pepper to taste
In a large sauce/stock pan: Brown meat. Drain, chop. (can do meatless if prefer). Saute onion, green pepper in oil until tender, add garlic until fragrant. Add other ingredients. Simmer on med-low heat for at least 1 hour (3 hours best). Can refrigerate for up to 4 days or freeze in air tight container(s) for up to 6 months.

Roast Pork and Veggies

3+ lb pork roast

salt and pepper

1 large yellow onion, chopped

1 lb bag carrots, chopped or baby carrots

4 celery, chopped

4 cloves garlic, pressed

3-4 medium sweet potatoes, (yams) cubed

1 tsp thyme

3 bay leaves

1 tsp dried rosemary

2 cups stock

1/2 cup apple juice/cider

Directions

Remove meat after 2 1/2 hours, and add potatoes to pot, and return meat. Add more hot stock if there is none left in pan. Cover with foil. Cook for one more hour or until potatoes are tender.

Sprinkle roast with salt and pepper. Add all (except sweet potatoes) to roasting pan or oven safe pot. Add stock and juice. Add roast. Bake covered with foil for 2 1/2 hours at 350F. Turn meat over every hour. 

Chicken Enchiliada Mummies http://www.pillsbury.com/recipes/chicken-enchilada-mummies/24e06831-cb29-4cd2-a838-fb20558bc480/

Parmesan Potatoes

4 Baking Potatoes, sliced into thin circles

1 cup Kraft Parmesan cheese

1/4 cup flour

2 tbsp each salt and pepper

1 tbsp garlic powder

Put flour, salt, pepper, garlic, 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.

Meatloaf (my oven recipe)

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.

Picante Chicken Bake  http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=25911&ref=%2fSearchRecipesResult.aspx%3fq%3dPicante%2bChicken%26filter%3d%26fbid%3dU9NzDk-_nsc&fbid=U9NzDk-_nsc

Week of Oct 24, 2011

Mon - Salisbury Steak
Tue - Tuscan Sausage Stew (PC, 29 min to dinner, p89)
Wed - Pork Stew (Campbell's Kitchen)
Thur - Ravioli (frozen, preapred according to package)
Fri - Harvest Soup (squash soup, PC, Stoneware Insperations, p53) contact me for recipe
Sat - Twice Baked Potatoes (Foodnetwork.com)

Salisbury Steak
4 cube steaks
1/2 cup flour
seasoning salt
1 tbsp oil
For Gravy: (or use 2 packets brown gravy mix and follow directions to make)
1 can beef broth
1 tsp Worcestershire sauce
1 tsp browning sauce
salt and pepper to taste
for thickening: 2 tbsp butter, tbsp flour mixed together
Sprinkle steaks with seasoning salt. Lightly cover the steaks in flour. Heat a large skillet to med-high, add oil then steaks. Brown on both sides, about 5 minutes each. Remove from pan. Add thickening mix to pan on high heat, melt, turn down heat to medium and let cook stirring frequently for 2 minutes or until smells nutty. Add broth and sauces, turn heat back up to medium. Replace steaks and cover and let cook for 10 minutes (if gravy gets too thick add more broth or water). Serve with mashed potatoes and a veggie.

Tuscan White Bean and Sausage Stew

3/4 lb hot Italian sausage links
2 medium carrots
1 medium bulb fresh fennel
1 can (14.5 OZor 398 mL) petite diced tomatoes, untrained
2 cups (500 mL) chicken broth
4 garlic cloves, pressed
2 cans (15 OZor 540 mL each) cannellini beans
1 pkg (18 g) fresh basil
1. Remove casings from sausage. Cut in half lengthwise, then cut crosswise into 1/2-in. nuggets.
2. Place sausage into (4-qt./4-l) Casserole and cook over medium heat 5 minutes or until golden brown, stirring occasionally.
3. As sausage cooks, peel carrots. Chop carrots and fennel; add to Casserole and cook an additional 3-5 minutes or until sausage is no longer pink and vegetables begin to brown.
4. Stir tomatoes, broth and garlic into sausage mixture. Drain and rinse beans using small Colander; add to Casserole.
5. Simmer stew, uncovered, 10-12 minutes or until vegetables are tender, As stew simmers, chop basil. Remove Casserole from heat; stir in basil. Serve immediately.
Yield: 6 servings U.S. Nutrients per serving (1 CUP/250 ml): Calories 330, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 4S mg, Carbohydrate 27 g, Protein 16 g, Sodium 800 mg, Fiber 7 g u.s. Diabetic exchanges per serving (1 CUP/250 mL): 1 starch, 2 high-fat meat, '/2 fat (1 carb)

WED - Pork Stew http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=60556&EID=4761&MID=4390169&LID=4460&fbid=U9NzDk-_nsc

SAT - Twice Baked Potatoes http://www.foodnetwork.com/recipes/food-network-kitchens/twice-baked-potatoes-recipe/index.html I will be adding bacon

Week of Oct 16, 2011

SUN - Chili Mac
MON - Patisserie Chicken (from store)
TUE - Baked Chicken and Dumplings
WED- Corn Chowder and Cheese Biscuits
THUR - Tatar Tot Casserole
FRI- Quick Chicken Primavera Risotto Recipe (Pampered Chef, SB FW 2006)


SUN - Place two cups mac n cheese (or a boxed mac n cheese, prepared), and 1 1/2 cups leftover chili (or 1 can of chilli) into a pot with a 1/2 cup water. Heat over medium heat until hot. Top with shredded cheese and/or fresh chopped onions.

Baked Chicken and Dumplings

1 lb cooked, diced or shredded chicken

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.

WED: Paula Dean's Corn Chowder http://www.foodnetwork.com/recipes/paula-deen/chef-jacks-corn-chowder-recipe/index.html Serve with cheddar biscuits, recipe follows:

Cheesy Drop biscuits

2  cups flour

1 tsp sugar

1 tsp baking powder

1 tsp salt

1 tsp garlic powder

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)

1/2-3/4 cup finely grated cheese

Egg wash: 1 egg, 1/2 cup water beat together

 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. Fold in cheese. Scoop small amount out of the mix. Form into balls with you hand and drop onto a greased cookie sheet. Brush with egg wash or melted butter. Bake at 350F until biscuits are golden brown and done all the way through. About 15 minutes.

tator tot casserole

1 can of condensed cream of mushroom soup

1 bag of tator tots

1 lb ground beef

1 cup shredded cheddar cheese

salt and pepper

1. Crisp tots in oven on a cookie sheet at 425F for 10 minutes. Brown and drain ground beef.

2. Layer 1/2 the tots, 1/2 the soup, 1/2 beef and then 1/2 the cheese in a 2 quart casserole dish. Sprinkle with salt and pepper. Repeat. Bake at 350F until warm in center, about 30 minutes.

Quick Chicken Primavera Risotto Recipe (Pampered Chef)
2 boneless, skinless chicken breasts (about 6 ounces each)
Salt and coarsely ground black pepper
Basil Oil or olive oil
1 lemon, cut in half crosswise
1 medium onion
1 large garlic clove, pressed
2 packages (8.8 ounces each) buttery or roasted chicken flavor pre-cooked rice
1 medium carrot, peeled \
1 medium zucchini
2 plum tomatoes
2 - 2 1/2 cups chicken broth

1/2 cup (2 ounces) grated Asiago cheese

1/4 cup snipped fresh basil
2 ounces mascarpone cheese or cream cheese (optional)
Flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer. Season both sides with salt and black pepper. Lightly spray (12-in.) Skillet with oil using Kitchen Spritzer; heat over medium-high heat 1-3 minutes or until hot. Arrange chicken and lemon halves, cut sides down, in Skillet; cook 3-4 minutes on each side or until center of chicken is no longer pink (do not turn lemon halves). Remove chicken and lemon from Skillet. Cool slightly; slice chicken into 1/2-inch pieces using Chef's Knife and set aside.
Chop onion using Food Chopper. Lightly spray same Skillet with additional oil. Cook onion and garlic pressed with Garlic Press over medium heat 4-6 minutes or until onion is tender.
Add rice; juice caramelized lemon halves into Skillet using Citrus Press. Cook and stir 3-4 minutes or until juice is completely absorbed into rice. Cut carrot into julienne strips using Julienne Peeler. Slice zucchini using Crinkle Cutter. Seed tomatoes; dice using Utility Knife. Add vegetables and 2 cups of the broth to Skillet; bring to a boil. Reduce heat to medium; simmer 4-5 minutes or until broth is slightly thickened. Stir in chicken; cook until heated through.
Remove risotto from heat. Add Asiago cheese and basil; stir until cheese is melted and sauce is thickened (adjust sauce consistency with additional broth, if necessary). Stir in mascarpone cheese, if desired.
Yield: 6 servings  Nutrients per serving: Light: Calories 250, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 45 mg, Carbohydrate 31 g, Protein 20 g, Sodium 940 mg, Fiber 3 g

Week of Oct 17, 2011

Mon - Spaghetti and Meat Sauce 
          (packages noodles, jar sauce with browned/drained ground beef)
Tue - Mexican Turkey Crescent Bake (Pillsbury recipe, link below)
Wed - Chicken and Rice Casserole
Thur - Filipino Adobo (Foodnetwork.com)
Fri - Three Bean Chili
Sat - Homemade Make n' Cheese


TUESDAY = http://www.pillsbury.com/recipes/mexican-turkey-crescent-bake/e7ac45ea-6adb-4e95-82ba-8a1afb58fc77/?WT.dcsvid=Njc1ODkwMTg0MwS2&rvrin=3AC57D31-8533-4DCE-B83D-2E89FBE7B47&WT.mc_id=Newsletter_PB_PB_2011_10_4_Dynamic%20Content%20Send


Chicken and Rice Casserole
4 skinless, boneless breast filet
1 can cream of mushroom soup (I perfer Campbell's Healthy Choice)
1 1/2 cans of water
2 cups dry Long Grain White Minute Rice
2 tsp Salt
Salt and Pepper to taste
Grease a 9x13 pan with butter. Sprinkle Chicken Beasts with salt and pepper - both sides. Mix rice, salt, soup and water in the pan. Evenly spread out rice. Place chicken 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.

THURSDAY - http://www.foodnetwork.com/recipes/filipino-chicken-adobo-recipe/index.html I will be doing a pork shoulder instead of the chicken thighs. 




Three Bean Chili

1 lb ground beef

1 15.5 oz can Pinto beans

1 15.5 oz can Black beans

1 15.5 oz can Kidney beans

2 14 oz cans diced tomatoes (use ones with chilis, for hotter chili)

1 tbsp tomato paste

1 onion, diced

2 small cloves garlic

1 green and/or red bell pepper

2 cups beef stock

Salt and pepper to taste

1 tbsp oil

Brown beef, drain. In a large stock pot sauté onions and bell peppers in oil on medium until onions are translucent. Add garlic, cook until fragrant. Add beef, beans, tomatoes with the juice, paste, and stock to pot. Bring to a boil. Boil over medium heat for at least 30 minutes, up to 6 hours on med-low heat. 

OR cook in slow cooker (with the browned beef) on high for 8 hours. Taste and add salt and pepper accordingly.
I will be serving this with corn bread - a box of Jiffy and the ingredients listed on the package to make, it plus 1 tbsp honey.

NOTE: This makes a lot of chili! You can refrigerate, after cooling completely, for up to 3 days or freeze for up to 6 months if in an airtight container.

Mac n' Cheese

2 1/2 cups dry elbow macaroni

3 tbsp butter

3 tbsp flour

3 cups milk

3 cups sharp cheddar, shredded (feel free to use other cheeses, or combinations - such as 1 cup Cheddar, 1 cup Provolone  and 1 cup Smoked Gouda is fantastic with crispy bacon!)

Salt and Pepper to taste

Fresh black pepper

Topping (optional): 3 tbsp butter,1 cup bread crumbs. 

 if you desire a crispy topping: Preheat oven to 350 degrees F

Boil the pasta to al dente. 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 high heat. Whisk in the flour, turn down the heat to low, and keep it moving for about five minutes. 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 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix. Taste, add more salt and pepper if needed. May serve now, if desired, top with remainder of cheese.

 If you desire to bake to get a crispy crust: Pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Week of Oct 2, 2011

Mon - Loaded Baked Potato Soup
Tue - Swedish Meatballs
Wed - Ham and Beans
Thur - DCB Chicken Dinner with Stuffing
Fri - Mushroom Smothered Beef Patties (Campbell's recipe)

Loaded Baked Potato Soup 

4 large baking potatoes, diced small

6 green onions, chopped

1/2 lb bacon

1 1/2 cup milk

1/2 cup sour cream

Shredded Cheddar Cheese

Thickener: 2 tbsp AP flour, 1 tbsp butter, 2 tbsp bacon grease; you may use 2 more tbsp of butter instead of bacon grease if you prefer.

Salt and Pepper to taste

Cut bacon into cubes. Cook bacon. Reserve 2 tbsp of drippings for thickener, drain the rest.

Put diced potatoes in a large soup pot. Cover potatoes with water - just enough water to cover no more. Cook on high until potatoes are tender, stirring often. Remove half of the potatoes and set aside. Lightly mash the potatoes that are in the pot with the liquid, do not over mash, leave lumps. Return diced potatoes to pot. Add milk, half the onions, sour cream, thickener and 1/2 the bacon. Boil until desired thickness is reached, stirring often. Serve with the remaining onions and bacon, and cheese as toppings.

HAM AND BEANS

1 ham bone

1 pound navy beans, rinsed, picked over, soaked overnight and drained

2 32 oz boxes of stock (veggie, pork or chicken)

2 carrots, diced fine

1 celery, diced fine

1/2 onion, diced fine

4 cloves garlic, pressed

1 tbsp olive oil

1 bay leaf

salt and pepper to taste

In a large stock pot, on medium heat saute onion, carrot, garlic and celery in oil until fragrant. Add stock, heat to a boil (high heat). Add ham bone and bay leaf. Simmer for at least 3 hours on medium-low heat, stirring and checking liquid leave often. Add pepper and salt to taste when ready to serve.

If desired, you can put all ingredients in a slow-cooker for 8 hours on high instead of on the stove.

Thur - 30 minute Chicken Recipe using Chicken Breasts and adding 1/2 tsp ground sage to seasonings (see week of Sept 25, 2011), served with Stove Top Stuffing and Green Beans

Fri - http://www.campbellkitchen.com/RecipeDetail.aspx?recipeId=25629&categoryId=9&ref=%2fRecipeCategory.aspx%3fcategoryId%3d9%26fbid%3dNHPvBDG3ijG&fbid=NHPvBDG3ijG

Week of Sept 25, 2011

Sun - Homemade Biscuits and Sausage Gravy with hash browns (Contact me at AngelaLgsdn@aim.com if you'd like this recipe.)
Mon - Chicken Curry with Jasmine Rice
Tue - Oven Beef Strogenoff
Wed - Ham Pie
Thur - Roast Chicken
Fri - Chicken Quesadillas
Sat - Brandied Pork Chops (Pampered Chef, 29 Minutes to Dinner) 


Vegetable and Chicken Curry http://www.foodnetwork.com/recipes/giada-de-laurentiis/veggies-in-yellow-curry-recipe/index.html add 1-2 lb of diced chicken to this recipe.
serve with Uncle Ben's Jasmine Rice

Oven Beef Strogenoff

2 lb stew meat (beef cubes)
1 can condensed mushroom soup
2 tbsp Worcestershire Sauce
1 tsp each onion salt, garlic powder, salt and pepper
water as needed

1 cup sour cream

3 cups whole grain egg noodles

2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup with 1 1/2 cans full of water until combined. Add Worcestershire sauce and seasonings, mix. Place meat in soup mix. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just covering meat. Add more HOT water as needed. Meanwhile, boil noodles, according to package.
When meat 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. Add in sour cream. Mix with meat and noodles. Serve immediatly. Serve with a green salad or a veggie. (We like seasoned green beans with this)

Ham Pie

Crust

2 cups flour

1 tsp salt

8 tbsp butter

8 tbsp Crisco shortening

1 tsp white vinegar

2 tbsp - 1/4 cup water

Filling

2 cup diced ham

1 can condensed cream mushroom soup

2 cups shredded cheddar cheese

4 pats of butter

1 can whole corn

To make crust: using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). After resting, roll out into 2 circles for your pie.

To make pie: Put 1 circle of crust in the bottom of the pan. Add 1/2 the ham to the bottom, then 1/2 the cheese and 1/2 of the corn. Spread 1/2 the soup on top. Repeat 1 more time. Put the butter on, then the top crust on. Make sure to slit a few hole on top for venting. Brush with egg wash. Bake at 350 for 1 hour or until crust is golden brown.

Roast Chicken - 30 Minute Chicken (Pampered Chef)

Chicken:

1 whole chicken (3½-4 pounds)

1 tablespoon olive oil

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.

Microwave, uncovered, on HIGH 25-30 minutes or until Pocket Thermometer registers 165oF 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).

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.

All-in-One Chicken Dinner - Prepare chicken as directed above and place 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 165oF 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).

Chicken Quesidilas

1 cup shredded or diced chicken (use leftover from Thur)

1 cup shredded cheese (I like Montery Jack)

1 can Mexi-Corn, Drained

1 can Black Beans, Drained

1 hot pepper (Jalapeno, Serrano, ect) diced fine

8 - 10 Flour Tortillas

Salsa and sour cream for dipping (optional)

In a large microwave-safe bowl combine chicken, corn, beans and the pepper to make filling. Warm filling in microwave for 3 minutes. Preheat oven to 425F. Spray/coat a cookie sheet with oil. Lay tortillas on a cookie sheet spoon filling on each tortilla. Sprinkle with cheese. Heat in the oven for 10-15 minutes until the cheese is melted. Fold and serve with salsa and sour cream.



PORK
1 tbsp (15 mL) vegetable oil
4 bone- in pork chops, cut 3/4 in. (2 cm)
thick (6·8 oz/175'250 g each)
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) coarsely ground black
pepper
3 tbsp (45 mL) all-purpose flour
1Cook pork.
SAUCE
3 shallots (about '/3 CUP/75 mL
finely chopped)
2 tbsp (30 mL) butter
3 garlic cloves, pressed
2/3 cup (150 mL) chicken broth
2 tbsp (30 mL) brandy
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) tomato paste
2 tsp (10 mL) Worcestershire sauce
1. Add oil to (12-in./30-cm) Skillet; heat over medium heat 1-3 minutes or until shimmering. Season pork with salt and black pepper. Dredge in flour, shaking off excess. Add pork to Skillet; cook 6-8 minutes or until golden brown, turning once. Remove from Skillet.
2. Prepare sauce. Meanwhile, finely chop shallots with Food Chopper. Add shallots, butter and pressed garlic to Skillet; cook and stir 30-60 seconds or until garlic is fragrant. Stir in remaining sauce ingredients; simmer 2 minutes. Add pork; cook 3-5 minutes or until Pocket Thermometer registers 155°F (68°C), turning pork to coat with sauce. Remove from heat (temperature will rise to 160°F/71°C).
3. To serve: Serve pork with green beans, if desired; drizzle sauce over pork.


Yield: 4 servings. u.s. Nutrients per serving: Calories 320, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 90 mg, Carbohydrate 10 g, Protein 27 g,
Sodium 700 mg, Fiber 1 g, u.s. Diabetic exchanges per serving: 1/2 fruit, 4 low-tat meat, 1 fat (1/2 carb)

Week of Sept 18, 2011

Sun - Lasagna
Mon - Chicken Medallions with Capers and Tomatoes (Pampered Chef - Cooking for Two)
Tue - Swiss Steak with Mashed Potatoes
Wed - Ground Beef Tacos with Refried Beans and Mexi-Rice
Thur - Easy Fettuccine "Carbonara"
Fri - Bacon Double Cheese Panini (Pillsbury)

Meat Lasagna (contact me for homemade sauce and noodle recipes at AngelaLgsdn@aim.com)

1 1/2 - 2 boxes (about 16 pieces) of packaged or fresh lasagna noodles, cooked el dente

16 oz ricotta cheese

1 egg, beaten

1 cup of three Italian cheese blend (romano, parmesan, mozzarella)
1 tsp chopped Italian parsley

2 tsp each salt and pepper

4 cups shredded cheese (mozzarella or cheddar/mozzarella mix, or Italian mix)

2 jars/cans of favorite marinara/spaghetti sauce

1/2 lb italian sausage, browned, drained, and crumbled

1/2 lb ground beef, browned, drianed, and crumbled

Mix ricotta, egg, salt, pepper, parsley, and 1 cup of italian blend cheese in a mixing bowl. In a 9x13 pan, spread a lite layer of sauce on the bottom of the pan. Next, put a layer of noodles - 4 noodles slightly overlapping. Scoop small spoonfuls of ricotta mixture on noodles (no need to spread, it will melt). Top with sauce, meat, and cheese. Repeat two more times. Last, add another layer of noodles, sauce and shredded cheese.

Bake at 350F, covered with foil, in the oven until warm - about 40 minutes. To check if warm in center use a thermometer or a knife will come out warm to the touch. If desired, take foil off for the last 10 minutes to brown cheese.

Chicken Medallions with Capers and Tomatoes (Pampered Chef - Cooking for Two)
(NOTE: This only makes 2 servings, I will be doubling this recipe.)
1 shallot, finely chopped
1/2 cup dry white wine such as Chardonnay
2 teaspoons small capers plus 1teaspoon caper juice
2 plum tomatoes, peeled, seeded and diced
2 teaspoons finely snipped fresh oregano, divided
2 boneless, skinless chicken breast halves (4-6 ounces each)
2 tablespoons all-purpose flour
1/4 teaspoon each salt and coarsely ground black pepper
1tablespoon olive oil
2 tablespoons butter, divided
1 garlic clove, pressed
1. Cut each chicken breast crosswise into thirds, cutting on a bias. Place chicken in a single
layer in large resealable plastic bag. Using the flat side of Meat Tenderizer, flatten chicken
to 1/4-inchthickness.
2. Combine flour, salt and black pepper in shallow dish. Dredge chicken lightly in flour
mixture; shake off excess. Heat oil and 1 tablespoon of the butter in (12-in.) Skillet over
medium-high heat until hot. Place chicken in Skillet; saute about 6 minutes or until
browned and cooked through, turning once. Remove chicken from Skillet; cover and
keep warm.
3· Add garlic and shallot to Skillet; cook 1minute or until tender. Remove Skillet from heat;
add wine. Stir to loosen browned bits from bottom of Skillet using Silicone Flat Whisk.
Return to heat; simmer 1 minute. Add capers, caper juice and tomatoes; stir until heated
through. Remove Skillet from heat; stir in remaining 1 tablespoon butter and 1 teaspoon
of the oregano. Return chicken to Skillet; coat well with sauce. Sprinkle with remaining
1 teaspoon oregano.
Yield: 2 servings, Nutrients per serving: Calories 370, Total Fat 20 g, Saturated Fat 9 g, Cholesterol 9S mg, Carbohydrate 17 g, Protein 28 g, Sodium 970 mg, Fiber 1g. Diabetic exchanges per serving: 1 starch, 4 medium-fat meat (1 carb)

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 

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.

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. Have with seasoned green beans.

Ground Beef Tacos
1 lb lean ground beef
1 medium onion, chopped
1/2 cup Pace Pacanta Sauce (not chunky) OR your fav salsa
1/2 tsp ground cummin
1/2 ground Cheyenne pepper
salt and pepper, to taste
8-12 corn tortillas
Shredded Cheese
1 cup loosely packed cilantro, chopped
4 Limes
2 cups shredded cabbage OR lettuce (optional)
Chop onion. Add 1/4 of the onion and 1/4 of the cilantro and the beef to a skillet. Sprinkle on cummin and cheynne, salt and pepper. Stiring frequently, brown beef, crumble. Drain. Return to skillet, add in sauce. Heat through.
Meanwhile,  add rest of onion and cilantro, juice of 1 lime, 1 tbsp of lime zest, and 1 tsp of salt to a bowl. Mix together. 
Heat tortillas in microwave in a paper towel for about 1 minute or until hot. (OR heat with a small amount of oil on in a pan, keep warm in a warmer or towel) 
To assemble tacos: tortilla, beef mixture, cilantro mixture, cabbage, cheese, and a dash of fresh squeezed lime juice. 
Serve with refried beans (I like Rosarita) and Mexican Rice, if desired.


Easy Fettuccine "Carbonara"
12-16 oz Fettuccine noodles
1 jar Alfredo Sauce
1/2 lb bacon
2 green onions
shredded Parmesan Chesse
Cook pasta according to package. Slice bacon to make small strips (almost cubes). Cook in a large skillet on meduim heat until crisp. Scrap skillet. Drain grease except keep 1 tbsp in skillet. Mix Alfredo sauce, bacon drippings, bacon and noodles in skillet and heat to warm. Careful, afredo sauce burns easily. Top with chopped green onions and parmesan cheese, if desired.


Fri - http://www.pillsbury.com/recipes/printrecipe?RecipeId=368f91e5-5f01-42fb-a506-1bbf505d921f
I'll be using 1/2 lb bacon, fresh cooked, and sun dried tomatoes for this recipe instead of premade bacon and fresh tomatoes.