week of may 26 2013

Sun - Homemade Pan Pizza
Mon - BBQ'ing
Tue - Mexican Burgers (Pampered Chef)
Wed Alfredo with Ham and Peas
Thur Indian Curry Chicken
Fri - out of town

Homemade Pan Pizza see Jan 13, 2013 except use cast iron skillets instead of pans.

Mexican Burgers http://new.pamperedchef.com/recipe/25046

Alfredo with Ham and Peas  

1 tsp. olive oil

1 Ham Steak, cut into cubes, any bone or fat discarded

1 cup frozen green peas, thawed

1 jar (1 lb.) Alfredo Sauce

1/8 tsp. ground black pepper

8 ounces linguine, cooked and drained

Directions

Heat olive oil in 12-inch nonstick skillet over medium-high heat ham and peas, continue cooking, stirring occasionally, 5 minutes. Stir in Alfredo Sauce and black pepper.

Reduce heat to medium and simmer, stirring occasionally, until warmed. Serve over hot linguine (prepared according to package).

Indian curry Chicken

I have not tried this recipe yet, hope it's good!

http://www.mccormick.com/Recipes/Main-Dishes/Indian-Curry-Yogurt-Marinated-Chicken

week of May 20, 2013

Sun - Tuscan Pizza Chicken Sandwich
Mon - The Pampered Chef ^® Chicken Piccata Pasta Recipe
Tue - Fish Stick Tacos
Wed - Grilled Cheese with Tomato Soup
Thur - Ramen Stir one-pot-dish (see week of nov 25, 2013)
Fri - Waffles and Sausage

Tuscan Pizza Chicken Sandwich http://www.tyson.com/Meal-Ideas-And-Recipes/Tuscan-Chicken-Pizza-Sandwich.aspxhttp://www.tyson.com/Meal-Ideas-And-Recipes/Tuscan-Chicken-Pizza-Sandwich.aspx

The Pampered Chef ® Chicken Piccata Pasta Recipe

1 1/4 lbs (625 g) boneless, skinless chicken breast * 2 tbsp (30 mL) olive oil, divided -  1 1/2 tbsp (22 mL) Lemon Pepper Rub   3 cans (14 oz each) 33% reduced-sodium chicken broth (about 6 cups/1.5 L)    1/2 medium onion   12 oz (350 g) uncooked angel hair pasta   1 lemon   2 oz (60 g) cream cheese, softened   1 can (14 oz or 398 mL) quartered artichoke hearts in water, drained   1/4 cup (50 mL) capers, drained and rinsed  Chopped fresh parsley and grated fresh Parmesan cheese (optional)

Cut chicken into 1-in. (2.5-cm) pieces on Cutting Board. Combine chicken, 1 tbsp (15 mL) of the oil and rub in Stainless (4-qt./4-L) Mixing Bowl; toss to coat. Heat remaining oil in (12-in./30-cm) Skillet over medium-high heat 1–3 minutes or until shimmering. Add chicken to Skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink. Remove chicken from Skillet; set aside. Meanwhile, pour broth into Large Micro-Cooker®; microwave, covered, on HIGH 8–10 minutes or until broth comes to a boil. On clean cutting board, chop onion using Food Chopper. Add onion to Skillet; cook 10–20 seconds or until onion is fragrant. Carefully add broth and pasta to Skillet; cook, uncovered, 7–8 minutes or until pasta is tender, stirring occasionally  Zest lemon with Microplane® Adjustable Grater to measure 1 tbsp (15 mL). Juice lemon with Juicer to measure 2 tbsp (30 mL). Add zest, juice and cream cheese to Skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to Skillet. Cook, covered, 1–2 minutes or until heated through. Remove Skillet from heat; stir in capers. Garnish with parsley and Parmesan cheese, if desired

Yield: 6 servings Nutrients per serving: Calories 440, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 65 mg, Carbohydrate 53 g, Protein 35 g, Sodium 1410 mg, Fiber 6 g

Cook's Tip: To substitute Lemon Pepper Rub, in Step 1, toss chicken with 1 tsp (5 mL) each salt and coarsely ground black pepper. In Step 2, add 2 pressed garlic cloves to onion; cook as directed. In Step 3, increase lemon juice to 3 tbsp (45 mL). OR you can use any Lemon Pepper seasoning such as Ms Dash's Lemon Pepper. Fish Stick Tacos http://gortons.com/recipe/fish-stick-taco Grilled Cheese and Soup 8 slices of bread 16 slices of cheese (I like cheddar or american) butter, softened OR mayo OR margarine 1 can Campbell's Condensed Tomato Soup (made according to directions with water) Goldfish crackers for soup (optional) Lightly butter both sides of bread. Place 2 pieces of cheese on 4 of the bread slices. Top cheese with another slice of bread. move to a large non-stick skillet. Cover and cook on medium for 5-10 or until the bottom piece turns golden brown. Uncover. Turn sandwiches over and cook until golden brown on other side, about 3 minutes. Serve hot with hot soup. Serves 4.

week of May 12, 2013

Sun - Mother's Day (eating out)
Mon - Penne Primavera 
Tue - Blackened Chicken and Black Beans
Wed - Velveeta Dinner Kit - Potatoes Strongenoff (prepare according to package)
Thur - Skillet Garlic Chicken (Campbell's recipe)
Fri - Green Beans Ham and New Potatoes

Penne Primavera

1 package Hormel Natural Choice Spinach Asiago Chicken Sausage, 4 count, 12 oz (or similar sausages)

1/2 cup  each chopped broccoli, carrots and yellow peppers

1/4 cup  water

1 tub  (10 oz.) PHILADELPHIA Italian Herb Cooking Creme

1/2 cup  grape tomatoes

2 cups  hot cooked Penne pasta

Cook sausages according to package in a large non-stick skillet. Remove from skillet, cut on diagonal, and keep warm.

Add broccoli, carrots, peppers and water to skillet; cover. Cook 6 min. or until vegetables are tender, stirring occasionally. Return sausages to skillet. Add cooking creme and tomatoes; cook and stir until heated through. Serve with shredded parmesan cheese, if desired.

Blackened Chicken and Beans

Food.com Recipe

Ingredients

2 teaspoons chili powder

1/4 teaspoon salt

1/4 teaspoon pepper

4 boneless skinless chicken breast halves

1 tablespoon canola oil

1 (15 ounce) cans black beans, rinsed and drained

1 cup frozen corn, thawed

1 cup chunky salsa

Directions

Combine the chili powder, salt and pepper; rub on both sides of chicken.

In a large skillet, cook chicken in oil 4-5 minutes each side, until juices run clear. Remove and keep warm.

Add beans, corn and salsa to skillet; bring to a boil. Reduce heat, cover and simmer 2-3 minutes, until heated through.

Put bean mixture on a serving dish; top with chicken.

Skillet Garlic Chicken http://www.campbellskitchen.com/recipes/recipedetails?recipeid=4&fm=internal_search

Green Beans Ham and New Potatoes http://www.foodnetwork.com/recipes/neelys/green-beans-with-ham-hock-and-new-potatoes-recipe/index.html 

week May 5, 2013

beef pot roast

Sun - Biscuits and Sausage Gravy
Mon - Pot Roast (see Oct 7, 2012)
Tue - Tamale Pie
Wed - Chicken and Dumplings Bake (see Jan 20, 2013)
Thur - Tequila-Lime Chicken
Fri - Gnocchi and Ham

Baked Chicken and Dumplings

Sausage Gravy and Biscuits

Gravy:

1 lb breakfast sausage, browned reserve drippings

1-2 tbsp butter (if needed, see below)

2 tbsp AP flour

1 tsp onion powder

1 tsp garlic salt

salt and pepper to taste

3 cups milk

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: 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.

Tamale Pie http://www.foodnetwork.com/recipes/ingrid-hoffmann/chipotle-tamale-pie-recipe/index.html


Tequila-Lime Chicken1/2 cup tequila
1 tbsp lime zest (about 1 lime)
6 limes, for freshly squeezed lime juice
1 tsp chiplote chili powder
1 tbsp minced fresh garlic (about 3 cloves)
2 tps kosher salt
1 tsp freshly ground black pepper
6 split boneless, skinless chicken breast halves
Directions
Combine the tequila, lime juice and zest, chili powder, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate for at least 3 hours, but up to 24 hours.
Remove chicken from marinade. Throw away marinade. Grill (on BBQ grill or on grill pan) on medium heat until the chicken is cooked through, about 5 minutes per side. 165f with a meat thermometer.
Let stand 5 minutes before cutting and serving. Recommended: Serve with rice, warm tortillas, and lime wedges.
I am using Farm House Rice Pilaf  prepared according to package directions,

week of April 28, 2013

Mon - Grilled Burgers 
Tue - Chicken Tacos 
Wed - Ham Steaks and Loaded Mashed Potatoes
Thur - Meatloaf (see June 3, 2012)
Fri - Penne and Sausage

Grilled Double Cheese Burgers http://www.foodnetwork.com/recipes/bobby-flay/hamburger-with-double-cheddar-cheese-grilled-vidalia-onion-and-horseradish-mustard-recipe/index.html

The Pampered Chef ® Cool & Crunchy Chicken Tacos Recipe

12 hard yellow corn taco shells   1 small head romaine lettuce (about 2 cups/500 mL shredded)    1-2 limes, divided   1/2 cup (125 mL) mayonnaise   2 tsp (10 mL) ground cumin   1/4 tsp (1 mL) cayenne pepper (optional)   3 cups (750 mL) diced grilled chicken breasts   1/2 small jicama   1 small mango   1/2 cup (125 mL) loosely packed fresh cilantro   1/4 tsp (1 mL) salt   1 avocado, peeled and sliced (optional)

Prepare taco shells according to package directions; set aside. Shred lettuce using Santoku Knife. Zest limes using Microplane® Adjustable Grater to measure 1 tsp (5 mL). Juice limes to measure 3 tbsp (45 mL). Place zest, 1 tbsp (15 mL) of the juice, mayonnaise, cumin and cayenne pepper, if desired, inStainless (4-qt./4-L) Mixing Bowl; mix well. Spoon about 1/3 cup (75 mL) of the sauce into resealable plastic bag; twist to secure and set aside. Add chicken to remaining sauce; mix well using Classic Scraper. Peel jicama and mango using Serrated Peeler. Slice jicama using Ultimate Mandoline fitted with v-shaped blade. Slice jicama and mango into 1/4-in. (6-mm) strips. Chop cilantro. Combine jicama, mango, cilantro, salt and remaining juice in Classic Batter Bowl; mix well. Place lettuce into taco shells. Top evenly with chicken mixture, jicama mixture and avocado, if desired. Trim corner of sauce-filled bag; drizzle over tacos.

Yields 6 servings. Nutrients per serving: (2 tacos): Calories 370, Total Fat 21 g, Saturated Fat 3.5 g, Cholesterol 55 mg, Carbohydrate 24 g, Protein 22 g, Sodium 350 mg, Fiber 3 g

Cook's Tip: To grill chicken in Grill Pan, season 3 boneless, skinless chicken breasts (about 6 oz/175 g each) with salt and coarsely ground black pepper. Heat pan over medium heat 5 minutes. Spray pan with vegetable oil. Cook chicken 7-10 minutes. Turn chicken over; cook 7-10 minutes or until Digital Pocket Thermometer registers 165°F (74°C) and juices run clear.

NOTE: I am not a fan of jicama, feel free to leave it out or subsitute it with Cabbage. Also, I use sour cream for the sauce instead of mayo

Loaded Mashed Potatoes

4 large baking potatoes OR red potatoes

4 cloves garlic, peeled and crushed

4 green onions, chopped

1/2 lb bacon

1/4 cup milk or cream

2/3 cup sour cream

8 oz Shredded Cheddar Cheese

4 tbsp (1/2 stick) of butter

Salt and Pepper to taste

Cut bacon into cubes. Cook bacon until crispy.

Put peeled, diced potatoes in a large soup pot. Add garlic. Cover potatoes with water - just enough water to cover no more. Salt water. Cook on high until potatoes are tender, stirring often. Drain. Add butter, milk, and mash until creamy. Over medium heat, stir in half the onions, sour cream, 1/2 the cheese, 1/2 the bacon. Stir until cheese melts. Taste, add salt and pepper as needed. Serve with the remaining onions and bacon, and cheese on top.

Penne and Sausages

2 cups dry penne pasta

1 (24 oz) jar marinara sauce

1 package (4 sausages, 12 oz) Chicken Sausages Smoked Mozzarella w/Artichoke & Garlic (or similar sausages)

Shredded Parmesan cheese

Cook penne and sausages according to packages. Drain. Cut sausages on a diagonal and add to pasta. Heat sauce and stir into pasta and sausages. Serve with shredded cheese.

week of April 21, 2013

Sun - Homemade Mac n' Cheese

Mon - Roast Chicken
Tue - Chicken Enchiladas (See June 19, 2011)
Wed -Pork Scallopini
Thur - Yakishoba with Beef
Fri - Stoffer's Lasagana (Frozen Meal)
Sat - Chicken Panini (Pampered Chef recipe, contact me for recipe)

Three Cheese Mac'n Cheese

Ingredients

1/2 lb elbow macaroni

3 tbsp butter

3 tbsp flour

3 cups milk

6 oz sharp cheddar, shredded + 2 oz for topping

6 oz smoked mozzarella cheese, shredded

4 oz Gouda Cheese

2 oz cream cheese

1 lb bacon, cooked crispy, diced

salt and fresh ground 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 two - five minutes until it smells nutty, do not burn. 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 the cheese a little at a time, wait until the previous cheese is melted to add the next handful of cheese. Season with salt and pepper to taste. Fold the macaroni and crispy bacon (reserving handful for topping)  into the mix and pour into a 2-quart casserole dish. Top with remaining cheese and bacon.

OPTIONAL: 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 or until hot and bubbly. Remove from oven and rest for five minutes before serving.

Roast Chicken http://www.foodnetwork.com/recipes/tyler-florence/lemon-and-herb-roasted-chicken-with-baby-potatoes-recipe/index.html

Pork Scallopini

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

1 + 1/2 cup  milk

1 egg

3/4 cup bread crumbs (I use Progresso Italian)

2 lemons

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

First flatten the meat: Spread a sheet of plastic wrap flat on the work surface. Place 1 loin in the center of the sheet and top with another sheet of plastic. Gently pound it with the flat side of a meat mallet (or the bottom of a small skillet or saucepan) until very thin, about 1/8-inch thick. Repeat.

To bread the meat 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 zest of  1 lemon, and last the cooling rack. Put all the chops in the 1st bowl. let set in the milk for 5 minutes. One at a time, place on the flour and coat with the coating. Dip in the egg mix. then place on the bread crumbs and coat the chop. Lay on the cooling rack until all chops are breaded.

To cook, heat the oil in a large skillet on med-high heat. Add loins one at a time, being careful not to splatter yourself. Cook for 3-5 minutes or until golden brown on both sides. Squeeze juice of 1 lemon on meat.

Meanwhile prepare Pasta-Roni (or Farmhouse) Pasrmesean Cheese Angel Hair Past (according to package). Stir juice of other lemon into pasta before serving with loins.

Yakishoba

2 boxes Maruchan: Yakishoba Teriyaki (OR beef) Flavor Noodles, 4 oz each

2 lb sirloin steak, cut against grain very thin

1 bag frozen stir-fry veggies (about 10 oz) defrosted, and drained if necessary

Prepare noodles according to package directions, keep warm. Preheat a wok or a large skillet. Once it has reached a medium heat, add 2 tbsp oil. add  to the pan. Cook for 2 minutes. Add veggies to the pan and shake frequently. Cook until warmed through. serve over noodles.

Week of April 14, 2013

Mon - Chicken Florentine Casserole (Philly Cream Cheese recipe)
Tue - Chipotle Beef Tostadas

Wed - Chicken Cacciatore
Thur - Yellow Curry (See Week of Dec 4, 2011)
Fri - Pizza Hut!
Sat - Fried Rice and Egg Rolls

Chicken Florentine Casserole (Philly Cream Cheese recipe)
 http://www.kraftbrands.com/philly/recipes/Pages/Recipe-Detail.aspx?recipeId=122555#category=818&subcategory=

chicken cacciatore

Ingredients

4 chicken breast halves or thighs (about 2-3 lbs)

1 tsp each salt and freshly ground black pepper

1 medium onion, thinly sliced

1 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 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 or rice.

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.

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 tostadas (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 g; Protein 35 g

Fried Rice and Egg Rolls
Egg Rolls:
1 lb ground pork or chicken
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:
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.