Week of March 25, 2012

Mon - Ham Dinner (See Easter Menu)
Tue - Chicken Cacciatore
Wed - Navy Bean Soup
Thur - Beef Taco and Rice Skillet http://www.pillsbury.com/recipes/beef-taco-rice-skillet/6b6c3e5b-4911-4c7f-afb2-d9753a854ead/
Fri - Ravioli and Sauce (frozen bag and sauce)


Chicken Cacciatore

4 chicken breast halves (bone in, skin on)

1 tsp each salt and freshly ground black pepper

1 medium onion, thinly sliced

1 red bell pepper, thinly sliced

1 tbsp capers

2 carrots, sliced

1/2 pound white mushrooms, thinly sliced

2 garlic cloves, pressed

1/2 cup dry red wine

1/2 cup chicken broth

1 (14 1/2-ounce) can diced tomatoes in juice

1/2 teaspoon dried oregano

1/8 teaspoon red pepper flakes or more to taste

Directions

Rinse the chicken and pat dry with paper towels. Brown chicken in 2 tbsp oil in an oven safe pot. Remove chicken after skin is browned. Add veggies to pot and cook for 5 minutes or until onions are soft. Place chicken back and add other ingredients. Bring to boil then set in a 350F oven for 2 hours, or until chicken is fork tender. Serve with pasta.

Slow cooker directions: Place ingredients in Slow Cooker. Cook on High for 6 hours, stirring occasionally and checking fluid level. If the liquid gets too low, add more broth.


Navy Bean Soup

1 ham bone plus ham meat

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, meat, and bay leaf. Simmer for at least 3 hours on medium-low heat, stirring and checking liquid level 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.

Week of Feb 19, 2012

Sun - Beef Pot Roast
Mon - Baked Parmesan Chicken Tenders http://www.foodnetwork.com/recipes/giada-de-laurentiis/crunchy-parmesan-chicken-tenders-recipe/index.html
Tue - Italian Crescent Casserole - slightly altered (below)
Wed - Glazed Chicken Stir Fry (Pampered Chef recipe)
Thur - Oven Beef Strogenoff
Fri - Green Chile Cheeseburgers http://www.foodnetwork.com/recipes/bobby-flay/green-chile-cheeseburgers-recipe/index.html (except I will be using ground turkey for this recipe)

Bobby Flay's Green Chile Burger

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

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.

Italian Crescent Casserole

http://www.pillsbury.com/recipes/italian-crescent-casserole/805166ea-f1fb-43fe-ab0a-93a8a32b4530/

Instead of using the ground beef I will be using the left over pot roast meat.

The Pampered Chef ®Glazed Sesame Chicken Stir-Fry Recipe

2 cups broccoli florets   1 1-inch piece peeled fresh gingerroot   1 cup pineapple juice   1/2  cup hoisin sauce   2 tablespoons soy sauce   4 tablespoons cornstarch, divided   1/2 teaspoon red curry paste   1/2 red bell pepper   1 cup chopped bok choy   1 pound chicken tenders   2 tablespoons Asian Seasoning Mix   1 tablespoon  sesame oil   2 garlic cloves, pressed  Shredded napa cabbage and peeled, julienne-cut carrot (optional)

1. Place broccoli florets and 1 1/2 cups water in Large Micro-Cooker®. Microwave on HIGH 3-4 minutes or just until broccoli is crisp-tender. Meanwhile, fill Stainless (4-qt.) Mixing Bowl with ice water. Drain broccoli; immediately plunge into ice water. Let stand until cool; drain using large Colander and set aside. 2. Finely chop gingerroot using Food Chopper. Combine gingerroot, pineapple juice, hoisin sauce, soy sauce, 1 tablespoon of the cornstarch and curry paste in Small Batter Bowl; whisk using Stainless Whisk and set aside. 3. Slice bell pepper into thin strips using Utility Knife. Chop bok choy using Santoku Knife. Trim chicken tenders; cut in half crosswise using Chef's Knife. Combine chicken with remaining 3 tablespoons cornstarch and seasoning mix in Classic Batter Bowl. 4. Heat Stir-Fry Skillet over medium-high heat until drop of water sizzles. Add oil and chicken; cook 7-10 minutes or until chicken is cooked through, turning with Chef's Tongs. Remove chicken from Skillet; set aside. To same Skillet, add bell pepper and garlic pressed with Garlic Press. Cook and stir withBamboo Spatulas 3-5 minutes or until pepper is tender. Add hoisin sauce mixture, bok choy and broccoli. Cook 1-2 minutes or until sauce is slightly thickened. If desired, serve vegetables over shredded napa cabbage and peeled, julienne-cut carrot. Top with chicken and serve.

Yield: 4 serving

Nutrients per serving: Light Calories 300, Total Fat 6 g, Saturated Fat .5 g, Cholesterol 65 mg, Carbohydrate 35 g, Protein 30 g, Sodium 1070 mg, Fiber 2 g

Oven Beef Stroganoff

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 immediately. Serve with a green salad or a veggie. (We like sweet peas with this).

Week of Feb 19, 2012

Sun - Beef

Week of Feb 12, 2012

Sun - Mac 'n Cheese with Bacon
Mon - Breakfast Casserole
Tue - Three Bean Chilli (See Week of Oct 17, 2011)
Wed - Chilli-Mac
Thur - Chicken Piccata Pasta (Pampered Chef recipe)
Fri - Spagehiti (boxed and jared)

Mac'n Cheese

Ingredients

1/2 lb elbow macaroni

3 tbsp butter

3 tbsp flour

3 cups milk

12 ounces sharp cheddar, shredded

salt

1/2 package bacon, crisped and drained

Fresh black pepper

Topping (optional):

3 tbsp butter

1 cup bread crumbs

Directions

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. Whisk in the flour and keep it moving for about five minutes. Make sure it's free of lumps. 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 and bacon into the mix and 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.

Breakfast Casserole

1 bag Jimmy Dean Skillet with Sausage or Bacon (potatoes, peppers, etc)

5 eggs

3 oz cream cheese, softened

1 cup shredded cheddar cheese

1/2 can cream of mushroom soup

1 tsp each salt and pepper

Preheat oven to 350F.  In a bowl, soften the cream cheese in microwave for 10 seconds. Mix cream cheese, eggs, salt, pepper, and soup together. Pour contents of bag into a 9 inch round pie pan, pour egg mix on top. Softly shake pan a little to let egg mix settle down and let air out. Sprinkle cheese on top. Bake until center reaches 165F temp, is brown on top, and sets up - about 40-60 minutes. Let sit for 5-10 minutes before slicing.

Chilli-Mac  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.

Contact me at AngelaLgsdn@aim.com if you'd like me to email you the Chicken Piccata Pasta, Pampered Chef recipe.

Week of Feb 5, 2012

Sun - Meatloaf and Scalloped Potatoes
Mon - Orange Chicken (contact me for recipe AngelaLgsdn@aim.com)
Tue - Beef and Barley Soup http://www.foodnetwork.com/recipes/ina-garten/rich-beef-barley-soup-recipe/index.html
Wed - Chicken Caccatori Slow-Cooker recipe
Thur - Easy Taco Tamale Pie (Campbell's recipe) http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=25931&ref=%2fSearchRecipesResult.aspx%3fq%3dcasserole%26filter%3ding.Beef%26page%3d3
Fri - 20 minute Chicken and Rice Pilaf (see Sept 25, 2011 for chicken, rice is boxed)

Meatloaf

2 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 20-30 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.

Scalloped Potatoes

4 medium baker potatoes, thoroughly washed

3 cups sharp/medium cheddar cheese

3 tbsp butter (not margarine)

3 tbsp AP flour

2 cups 2% milk

1 tsp each salt and pepper

1/2 tsp garlic powder

1 tbsp dried parsley flakes

Slice potatoes thinly, with skin, (I prefer using a Mandolin for this).  Place in "Microcooker" or other microwave steamer (you can also use a microwave-safe bowl partially covered with plastic wrap) with 2 tbsp water. Cook in microwave on high for 7 minutes, or until ALMOST done. You may have to do this in 2 batches.

To make sauce, melt butter in large nonstick skillet over medium-high heat. Stir in flour with a whisk (that is safe for non-stick, such as silicone coated). Reduce to low heat and let cook for about 2 minutes or until there is a nutty aroma. Increase temp back to medium-high, and stir in milk. Add 2 cups cheese, 1/2 cup at a time, letting each batch melt before adding more. After all cheese is incorporated, add in seasonings and parsley. Taste sauce, add salt and/or pepper if necessary. Take off heat. THIS WILL HARDED/THICKEN UP QUICKLY! MAKE WHEN READY TO ASSEMBLE CASSAROLE!

To assemble, in a greased 9 in square baking s=dish or 2 qt casserole dish, layer potatoes, then cheese sauce, and continue until you run out of potatoes, about 4 layers. On the top layer, spread any remaining sauce and top with the other 1 cup of cheese. If baking immediately, bake at 375F for 30 minutes, or until cheese on top is browned and potatoes are completely cooked. You can also let this cool and refrigerate for up to 3 days or freeze for up to 3 months to cook later. Make sure to allow the casserole to completely defrost before baking, and allow to warm up with the oven (do not pre-heat).

Chicken Caccatori

Ingredients

4 skinless chicken breast halves (bone in or out)

1 tsp each salt and freshly ground black pepper

1 medium onion, thinly sliced

1 red bell pepper, thinly sliced

1 tbsp capers

2 carrots, sliced

1/2 pound white mushrooms, thinly sliced

2 garlic cloves, pressed

1/2 cup dry red wine

1/2 cup chicken broth

1 (14 1/2-ounce) can diced tomatoes in juice

1/2 teaspoon dried oregano 

1/8 teaspoon red pepper flakes or more to taste

Directions

Rinse the chicken and pat dry with paper towels.

Place ingredients in Slow Cooker. If you don't have wine on hand, double the stock and add 2 tbsp of Balsamic Vinegar. Cook on High for 6 hours, stirring occasionally and checking fluid level. If the liquid gets too low, add more HOT broth. Serve over pasta cooked according to package directions.

Week of Jan 30, 2012

Sun - Pan Fried Pork Chops (recipe below)
Mon - Oven Beef Stew (recipe below)
Tue - Tuscan Turkey Burgers (recipe below)
Wed - Beefy Enchilada Skillet http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=25723&categoryId=1&ref=%2fRecipeCategory.aspx%3fcategoryId%3d1&page=2
Thur - Penne with Meatballs http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-turkey-meatballs-recipe/index.html
Fri - Frozen Family Dinner (such as stoffers chicken Alfredo)
Sat - See page "Power Cooking Chicken" (Pampered Chef method) and Freezer Cooking

Pan Fried Pork Chops

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

1 + 1/2 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 1 cup of milk, paper plate with flour coating, bowl with 1 egg and 1/2 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.

Oven Beef Stew

2 lb stew meat (beef cubes)
1 cup water, plus more as needed
2 tbsp Worcestershire Sauce
1 tsp each onion salt, garlic powder, salt and pepper
2 carrots, peeled chopped

1/2 onion, chopped

2 celery stocks, chopped

4 potatoes, cubed

1 box beef broth

2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Preheat oven to 350f. In a 9x13 oven safe pan, water and Worcestershire sauce and seasonings, mix. Add meat and onion.

Bake, covered with foil, for 1-2 hours until ALMOST fork tender. Keep liquid level up to just covering meat by adding HOT water as needed.

Add veggies, and continue cooking until potatoes are tender.
When done, add broth. To thicken, combine 2 tbsp each butter and flour (do not use margarine). Whisk into stew and boil until it reaches desired thickness. Serve and enjoy.

Tuscan Turkey Burgers

4-6 Turkey burgers with roasted red peppers and garlic (frozen patties), thawed

4-6 slices mozzarella cheese

4-6 hamburger buns

6 tbsp butter

Tuscan Spread: mix 1/2 cup Sun Dried Tomato Tapenade (recipe to follow) and 1 cup mayo OR soften cream cheese until incorporated.

lettuce and tomato if desired

Cook patties according to package directions. Spread 1/2 tbsp butter on each bun half. Toast buns in the broiler for 3-5 minutes or until golden brown. To assemble burgers: place patty on bottom bun, top with cheese and lettuce and tomato. Spread Tuscan Spread on top bun. Put together and enjoy. Serve with french fries sprinkled with garlic salt.

Week of Jan 22, 2012

Sun - Philly Cheese Steak Sandwiches
Mon - Scalloped Potatoes and Ham
Tue - Ravioli with Creamy Pesto
Wed - Mexijita Chicken (Foodnetwork.com) http://www.foodnetwork.com/recipes/sandra-lee/mexajita-chicken-recipe/index.html
Thur - Rice a Roni Buttery Herb Chicken skillet http://www.ricearoni.com/recipes/Buttery_Herb_Chicken
Fri - Ole Green Frittata (Pampered Chef recipe)

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.

Scalloped Potatoes and Ham

4 medium baker potatoes, thoroughly washed

1 cup cooked, diced ham

3 cups sharp/medium cheddar cheese

3 tbsp butter (not margarine)

3 tbsp AP flour

2 cups 2% milk

1 tsp each salt and pepper

1/2 tsp garlic powder

1 tbsp dried parsley flakes

1 tsp dried chives

Slice potatoes thinly, with skin, (I prefer using a Mandolin for this).  Place in "Microcooker" or other microwave steamer (you can also use a microwave-safe bowl partially covered with plastic wrap) with 2 tbsp water. Cook in microwave on high for 7 minutes, or until ALMOST done. You may have to do this in 2 batches.

To make sauce, melt butter in large nonstick skillet over medium-high heat. Stir in flour with a whisk (that is safe for non-stick, such as silicone coated). Reduce to low heat and let cook for about 2 minutes or until there is a nutty aroma. Increase temp back to medium-high, and stir in milk. Add 2 cups cheese, 1/2 cup at a time, letting each batch melt before adding more. After all cheese is incorporated, add in seasonings and parsley. Taste sauce, add salt and/or pepper if necessary. Take off heat. THIS WILL HARDED/THICKEN UP QUICKLY! MAKE WHEN READY TO ASSEMBLE CASSAROLE!

To assemble, in a greased 9 in square baking dish or 2 qt casserole dish, layer potatoes, ham then cheese sauce, and continue until you run out of potatoes, about 4 layers. On the top layer, spread any remaining sauce and top with the other 1 cup of cheese. If baking immediately, bake at 375F for 30 minutes, or until cheese on top is browned and potatoes are completely cooked. You can also let this cool and refrigerate for up to 3 days or freeze for up to 3 months to cook later. Make sure to allow the casserole to completely defrost before baking, and allow to warm up with the oven (do not pre-heat)

Ravioli with Creamy Pesto

1 bag frozen cheese ravioli, prepare according to package, drained

1 small jar pre-made pesto

2 oz plain cream cheese

Parmesan cheese, shredded

Over medium heat, warm pesto and cream cheese together until hot and smooth. Toss with ravioli. Sprinkle with shredded parm and serve.