Week of May 13, 2011

Sun - Mac n' Cheese
Mon - Roast Beef Tacos
Tue - Chili and Corn Bread (use leftover beef)
Wed - Pork Chops with Corn Bread Stuffing (use leftover corn bread)
Thurs - Mushroom and Barley Salad
Fri - Creamy One Pot Pasta


To see recipes of all above, click "read more"

Mac'n Cheese

Ingredients

1/2 lb elbow macaroni

3 tbsp butter

3 tbsp flour

3 cups milk

12 ounces sharp cheddar, shredded

salt

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 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.

Shredded Beef Tacos

2 lb beef stew meat

1 can tomatoes with chilis

1/2 cup water

corn tortillas

(optional garnishes)

juice of lime quarters

cheese/sour cream

cole slaw (cabage mix from the store, 1 tbs of sour cream or mayo, 2 tsp lime juice)

To cook meat: mix tomatoes chilis, and water in 9x13 pan. Add meat. Cover with foil and bake 350 for 2-3 hours or until meat is falling apart tender. When done take out meat and chop or shred. Put sauce in a blender or food processor until blended. Mix with meat. Serve with tortillas, garnishes, canned refried beans and boxed Mexican rice. (for homemade recipes of beans and rice, contact me)

3 bean Chilli and Corn Bread
1 can kidney beans
1 can pinto beans
1 can black beans
1 cup beef chunks (leftover roast meat or browned hamburger)
1 16 oz can tomatoes and chili's
2 cans tomato sauce
1 bell pepper, chopped
3 cloves garlic, pressed
1 onion, chopped
1 tsp paprika
1 tbsp ground cumin

• 2 tbsp chili powder
• 1 tbsp cayenne
• salt and pepper
• 3 cups water

1 package corn bread mix + ingredients to make (prepare according to package)


Chilli: in a large pot on the stove mix cans of beans, including the liquid, onion, bell pepper, beef and seasoning (expect salt). Bring to a boil. Lower heat to a simmer and simmer for at least 3 hours. Taste, add salt and pepper if needed. Optional toppings: fresh, chopped onions, cheddar cheese, sour cream. CROCKPOT: mix ingredients in the crockpot, set on high for 6 hours.


Pork Chops and Corn Bread Stuffing Bake

• 1 cup Corn Bread, cubed
• 1 box corn bread stuffing (Stove Top mix)
• 1 1/4 cups water
• 1/4 cups (1/2 stick) butter
• 6 boneless pork chops, 3/4-inch thick (about 1 1/2 pounds)
• 1 1/3 cup broth/stock
• 
  
• Directions
• Prepare the stuffing with the water and butter according to the package directions. Mix in the leftover corn bread. Spoon the stuffing across the center of a 3-quart shallow baking dish. Place the pork on each side of the stuffing.

Stir in the broth. Pour over the pork. Cover the baking dish.  Bake at 400  for 30 minutes or until the pork is cooked through. 

Mushroom and Barley Salad

Ingredients

• 3/4 cup pearl barley, rinsed
• 2 sprigs fresh thyme, plus 1 tablespoon minced leaves
• 3 stems fresh flat-leaf parsley, plus 1/3 cup chopped leaves
• 1 bay leaf
• 2 lemons, zest peeled in large strips
• 10 ounces button mushrooms, trimmed and thinly sliced (about 4 cups)
• 1/3 cup freshly squeezed lemon juice
• 2 teaspoons kosher salt
• 2 teaspoons Dijon mustard
• Freshly ground black pepper
• 1/3 cup extra-virgin olive oil, plus more for cooking the asparagus
• 1/2 medium shallot, minced
• 2 bunches medium asparagus, woody stems trimmed (about 2 pounds)

Directions

Put the barley in a medium pot with water to cover by a few inches and salt it generously. Tie the thyme sprigs, parsley stems, andbay leaf together with a piece of kitchen twine and add to the pot, along with the lemon peel. Simmer, stirring occasionally, until tender, about 30 minutes. Drain and remove the herbs and lemon.

Meanwhile, toss the mushrooms with 2 tablespoons of the lemonjuice and 1/2 teaspoon of the salt in a large bowl. Whisk the remaining lemon juice with the mustard, remaining salt, and pepper, to taste, in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Add the shallots.

Toss the mushrooms, barley, and the dressing together. Stir in the chopped herbs. Set aside at room temperature for about 1 hour for the flavors to come together.

Preheat the oven to 450 degrees F.

Spread the spears in a single layer in a shallow baking pan, drizzlewith olive oil, sprinkle with salt, and roll to coat thoroughly. Roastthe asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through. Spread the roasted asparagus on a serving platter. Spoon the barley salad on top and serve.

Creamy One-Pot Pasta (Pampered Chef)

Ingredients:
4   garlic cloves, peeled 1   jar (7 oz or 210 mL) sun-dried tomatoes in oil, undrained 3   cans (14.5 oz each) vegetable broth (5¼ cups/1.25 L) 1   lb (450 g) uncooked penne pasta 1   head broccoli (2 cups/500 mL small florets)		2   medium carrots, peeled 4   oz (125 g) reduced-fat cream cheese (Neufchâtel) 1/2   tsp (2 mL) coarsely ground black pepper 1/4   tsp (1 mL) salt Grated fresh Parmesan cheese and snipped fresh basil leaves (optional)

Directions:
1.	Slice garlic using Garlic Slicer. Place garlic and 1 tbsp (15 mL) oil from sun-dried tomatoes into (8-qt./7.6-L) Stockpot; cook over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth. Return Stockpot to burner; increase heat to high. Cover and bring to a boil. Add pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using Mega Scraper.
2.	Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias. Drain tomatoes; pat dry and slice into thin strips.
3.	Cut cream cheese into cubes. Add vegetables, cream cheese, black pepper and salt to pasta; stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. If desired, top with Parmesan cheese and basil.
Yield: 6 servings Nutrients per serving: Calories 410, Total Fat 10 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 66 g, Protein 15 g, Sodium 1090 mg, Fiber 5 g U.S. Diabetic exchanges per serving: 3 1/2 starch, 2 vegetable, 2 fat (3 1/2 carb) Cook’s Tips: For an interesting flavor twist, omit black pepper, salt, Parmesan cheese and basil. Add 1 tbsp (15 mL) Moroccan Rub or Greek Rub. Don't throw away remaining oil from the jar of sun-dried tomatoes. Reserve it to make salad dressing or pesto. If desired, 2 cups (500 mL) halved cherry tomatoes can be substituted for the sun-dried tomatoes. © 2011 The Pampered Chef used under license.