Week of April 17, 2011.

Sun - BBQ Jerk Chicken
Mon - Black Beans and Rice (use leftover chicken)
Tue - Flank Steak and baked Potatoes
Wed - Steak Fajitas (use leftover steak slices)
Thur - Warm Lemon Pepper Chicken "salad" (PC recipe)
Fri - Bacon Linguine Tomato Toss (PC recipe)


Jerk Chicken
1 whole chicken quartered
2 tbsp Jerk Rub
2 tbsp oil
Rub chicken with oil and then rub. Grill covered chicken 5 minutes on each side or until thermometer in thickest part reaches 180. Serve with your favorite BBQ sides - like potato salad.


Black Beans and Rice
1 can whole corn, drained
1 can black beans
1 1/2 cup minute rice, prepare according to box
left over chicken, shredded.
1 cup of Pace Chunky Salsa
Mix ingredients together. Heat over medium heat until hot.


Flank Steak
1 flank steak - about 2 lb
Salt and Pepper
Sprinkle steak with salt and pepper. Cook in a grill pan, covered, for 5 minutes on each side or until a thermometer reaches 155 for medium. Remove and let rest on cutting board or platter for 5 minutes. Slice thin to serve. Serve with baked potato and a veggie or salad.


Beef Fajitas
thin sliced, leftover flank steak
1 green bell pepper, sliced
1 yellow or orange bell pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
Salt and pepper
1 tsp garlic powder
1 tsp chili powder
1 tbsp oil


In a large saute pan, saute veggies in oil until tender. Add steak and seasonings and cook until heated. Serve with flour tortillas, refried beans and mexican rice (box or bag, contact me for homemade recipes).

Warm Lemon Pepper Chicken Salad

Ingredients:
8   oz (250 g) sugar snap peas 1 1/2   lbs (750 g) “B” size red potatoes 2   tsp (10 mL) salt 4   boneless, skinless chicken breasts (4 oz/125 g each) 2   tbsp (30 mL) Lemon Pepper Rub, divided 1   lemon		1   garlic clove, pressed 1/4   cup (50 mL) olive oil 1   medium red bell pepper 1/2   small red onion 1   jar (6 oz/170 mL) marinated artichoke heart quarters, drained 1/2   cup (125 mL) chopped fresh parsley (optional)

Directions:
1.	Place peas and 1/4 cup (50 mL) water into Large Micro-Cooker®. Microwave, covered, on HIGH 2-3 minutes or until crisp-tender. Drain using small Stainless Mesh Colander; rinse under cold water and set aside. Slice potatoes using Ultimate Mandoline fitted with v-shaped blade. Place potatoes, salt and enough water to cover into Micro-Cooker®. Microwave, covered, on HIGH 13-16 minutes or until tender, stirring twice; drain and set aside.
2.	Meanwhile, heat Grill Pan over medium heat 5 minutes. Rub chicken with 1 tbsp (15 mL) of the rub. Spray pan with olive oil using Kitchen Spritzer. Cook chicken 7–9 minutes or until Digital Pocket Thermometer registers 165°F (74°C) and juices run clear, turning once. Remove from pan; set aside and keep warm.
3.	For dressing, juice lemon to measure 2 tbsp (30 mL). Combine juice, remaining rub and garlic pressed with Garlic Press in Small Batter Bowl. Slowly add oil, whisking constantly; set aside.
4.	Thinly slice chicken, bell pepper and onion using Santoku Knife. Combine peas, chicken, bell pepper, onion, artichokes and parsley, if desired, in Stainless (6-qt./6-L) Mixing Bowl; mix well. Add potatoes and dressing; toss gently. Serve warm.
Yield: 6 servings The Pampered Chef ® 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)  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. 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. 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.