Mon - Nachos Supreme
Tue - Breakfast Bake
Wed - 30 Minute Chicken with Wild Rice Pilaf (boxed rice)
Thur - Chicken and Dumplings (use leftover chicken)
Fri - none (out of town)
To see recipes for all above, click "read more"
Green Chili Burgers (Pampered Chef Healthy Recipe altered slightly by me)
2 poblano peppers OR 1 small can of diced green chilis and 1 tsp of Salsa Verde
1/4 onion, chopped
1/2 cilantro
2 garlic cloves, pressed
1 tsp cumin
1/2 black pepper
1/8 tsp salt
1 egg
11/2 lb ground extra lean ground beef (1/2 lb for Nachos)
4 1/2 hamburger buns
Chipotle Sauce (recipe below) optional
Broil Poblanos on a sheet pan in the oven for 8 minutes, turn over half way through. Place in a plastic bag after broiling for 15 minutes. After resting, peel them and remove seeds. (SKIP the prior steps if you are using canned chili peppers) Finely chop peppers, onion, and cilantro.
Tear half of a hamburger bun in small pieces. Mix pepper, onion, garlic, bun pieces, spices, and egg in a bowl. Add beef, mix gently until incorporated. Form mixture into four 3/4 inch thick patties.
Grill on a grill pan or on the BBQ until temperature reaches 160 F.
Chipotle Sauce 2 tbsp of light mayo or light cream cheese, 1/2 tsp adobo sauce (from can of chipotle peppers in adobo sauce) 1 tsp lime juice. Mix well, cover and refrigerate until ready to serve.
Nachos Supreme |
Ingredients: | ||||||||||||||||||||
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Directions: | ||||
1. | Preheat oven to 350°F. Cut each tortilla into 6 wedges. Starting at outside edge of Large Round Stone, arrange tortilla wedges in a circle with sides overlapping and points toward center; repeat to cover entire surface of baking stone. Bake 8-10 minutes or until chips are lightly browned and crisp; remove from oven. | |||
2. | Meanwhile, combine cooked ground beef and salsa. Thinly slice lettuce, dice tomato and thinly slice green onions using Chef's Knife. Sprinkle 1 cup of the cheese evenly over hot tortilla chips. Top evenly with beef mixture, lettuce, tomato, onions, olives and remaining cheese. | |||
Yield: 12 servings Nutrients per serving: Calories 160, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 9 g, Protein 10 g, Sodium 360 mg, Fiber 1 g | ||||
Breakfast Bake
5 eggs
1 can condensed mushroom soup
1 lb breakfast sausage or bacon
1 cup cheddar cheese and 1/4 cup for top
1/2 tsp each salt and pepper
butter for greasing cassarole dish
Mix all ingredents together (reserving the 1/4 cup cheese for topping) in a mixing bowl until incorporated.
Pour into a well greased cassarole dish. Sprinkle cheese on top. Bake at 350 until egg is set and the top is lightly browned. Let cool 5 minutes. Serve with toast.
30-Minute Chicken Recipe
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 170oF).
Yield: 4-6 servings
Seasoning Mixture
1 tablespoon all-purpose flour
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
¼ teaspoon dried thyme leaves
Nutrients per serving: Calories 330, Total Fat 15 g, Saturated Fat 3.5 g, Cholesterol 135 mg, Carbohydrate 2 g, Protein 44 g, Sodium 420 mg, Fiber 0 g
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.
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