Sun - Mother's Day (husband is BBQ'ing)
Mon - Pot Roast
Tue - Bolognse (use leftover roast)
Wed - Chicken and Black Bean & Corn Salsa
Thurs - Penne Carbonara
Fri - Chicken Pesto and Tomato Pizza (use leftover chicken)
To see recipes for all above, click "read more"
Pot Roast
Ingredients
3 lb chuck roast
salt and pepper
1 large yellow onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped
8 cloves garlic, pressed
6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon rosemary
5 cups stock
2 tablespoons tomato paste
1 1/2 tablespoons butter
1 1/2 tablespoons all-purpose flour
Directions
Add all (except potatoes) to roasting pan or oven safe pot. Add stock. Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil for 3 hours at 350. 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 with foil. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.
Bolognese (Foodnetwork)
Ingredients
2 tablespoons olive oil
4 ounces pancetta or bacon, diced
1 1/2 cups chopped yellow onions
1/2 cup diced carrots
1/2 cup diced celery
1 tablespoon minced garlic
1/4 teaspoon ground nutmeg
2 tsp thyme
3/4 cup broth
1 1/2 pounds leftover cooked pot roast, shredded
2 (14 1/2-ounce) cans crushed tomatoes and their juices
1 cup leftover pot roast gravy or reduced beef stock
1/4 cup heavy cream
3 tablespoons chopped parsley leaves
Salt and freshly ground black pepper
1 pound fettuccine
1 cup freshly grated Parmesan cheese
Directions
In a large pot, heat the oil over medium high heat. Add the pancetta and cook, stirring, until browned and the fat is rendered, about 4 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, nutmeg and thyme, and cook for 30 seconds. Add the wine, stir to deglaze the pan, and cook until the liquid is nearly all evaporated, about 3 minutes. Add the shredded meat, tomatoes and gravy and simmer, stirring occasionally, over medium high heat until the sauce is thickened and flavorful, 20 to 30 minutes. Stir in the cream and parsley, and adjust the seasoning, to taste. Remove from the heat and cover to keep warm.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine until al dente, about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend.
Divide among pasta bowls and serve with the remaining cheese passed tableside.
Chicken and Black Bean Salsa
6 boneless, skinless chicken breast halves (2 for pizza later in week)
1 tbsp oil
1 can whole kernel corn
1 can black beans
1/4 cup each onion, red and green bell pepper (chopped)
1/2 cup water
salt and pepper to taste
Chili Lime Rub (pampered chef) Optional
Season chicken with rub. Cook chicken on stove top in oil on medium heat until no longer pink (or grill chicken)
In a sauce pot, heat corn, black beans, and bell peppers in water until peppers are tender. Drain and serve with chicken.
(Easy) Penne Carbonara (if you'd like a homemade recipe, contact me)
1 jar aflredo sauce
1 lb package bacon or pancetta
3 cups penne pasta
Cook penne pasta according to package directions. Cook bacon until crispy. Drain. heat alfedo sauce in a pot, add bacon. serve over pasta. Serve with salad and bread if desired.
The Pampered Chef ®Chicken, Pesto & Tomato Flatbread
Mon - Pot Roast
Tue - Bolognse (use leftover roast)
Wed - Chicken and Black Bean & Corn Salsa
Thurs - Penne Carbonara
Fri - Chicken Pesto and Tomato Pizza (use leftover chicken)
To see recipes for all above, click "read more"
Pot Roast
Ingredients
3 lb chuck roast
salt and pepper
1 large yellow onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped
8 cloves garlic, pressed
6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon rosemary
5 cups stock
2 tablespoons tomato paste
1 1/2 tablespoons butter
1 1/2 tablespoons all-purpose flour
Directions
Add all (except potatoes) to roasting pan or oven safe pot. Add stock. Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil for 3 hours at 350. 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 with foil. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.
Bolognese (Foodnetwork)
Ingredients
2 tablespoons olive oil
4 ounces pancetta or bacon, diced
1 1/2 cups chopped yellow onions
1/2 cup diced carrots
1/2 cup diced celery
1 tablespoon minced garlic
1/4 teaspoon ground nutmeg
2 tsp thyme
3/4 cup broth
1 1/2 pounds leftover cooked pot roast, shredded
2 (14 1/2-ounce) cans crushed tomatoes and their juices
1 cup leftover pot roast gravy or reduced beef stock
1/4 cup heavy cream
3 tablespoons chopped parsley leaves
Salt and freshly ground black pepper
1 pound fettuccine
1 cup freshly grated Parmesan cheese
Directions
In a large pot, heat the oil over medium high heat. Add the pancetta and cook, stirring, until browned and the fat is rendered, about 4 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, nutmeg and thyme, and cook for 30 seconds. Add the wine, stir to deglaze the pan, and cook until the liquid is nearly all evaporated, about 3 minutes. Add the shredded meat, tomatoes and gravy and simmer, stirring occasionally, over medium high heat until the sauce is thickened and flavorful, 20 to 30 minutes. Stir in the cream and parsley, and adjust the seasoning, to taste. Remove from the heat and cover to keep warm.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine until al dente, about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend.
Divide among pasta bowls and serve with the remaining cheese passed tableside.
Chicken and Black Bean Salsa
6 boneless, skinless chicken breast halves (2 for pizza later in week)
1 tbsp oil
1 can whole kernel corn
1 can black beans
1/4 cup each onion, red and green bell pepper (chopped)
1/2 cup water
salt and pepper to taste
Chili Lime Rub (pampered chef) Optional
Season chicken with rub. Cook chicken on stove top in oil on medium heat until no longer pink (or grill chicken)
In a sauce pot, heat corn, black beans, and bell peppers in water until peppers are tender. Drain and serve with chicken.
(Easy) Penne Carbonara (if you'd like a homemade recipe, contact me)
1 jar aflredo sauce
1 lb package bacon or pancetta
3 cups penne pasta
Cook penne pasta according to package directions. Cook bacon until crispy. Drain. heat alfedo sauce in a pot, add bacon. serve over pasta. Serve with salad and bread if desired.
The Pampered Chef ®Chicken, Pesto & Tomato Flatbread
Recipe
2-3 plum tomatoes
1/2 tsp (2 mL) kosher salt
3 tbsp (45 mL) plus 1 tsp (5 mL) olive oil, divided
1 pkg (11 oz) refrigerated thin crust pizza crust
1 cup (250 mL) loosely packed fresh basil leaves
1/4 cup (50 mL) pecan halves, toasted
1 oz (30 g) Parmesan cheese, divided
2 cups (500 mL) shredded Provolone cheese (8 oz/250 g), divided
2 cups (500 mL) diced cooked chicken breasts (use left over chicken)
2 garlic cloves, pressed
Preheat oven to 425°F (220°C). Line Stackable Cooling Rack with paper towels. Slice tomatoes usingUltimate Mandoline fitted with v-shaped blade. Place tomatoes on cooling rack; sprinkle with salt. Let stand 10 minutes or until salt is dissolved. Blot tops of tomatoes with paper towels; set aside.
Brush Large Bar Pan with 1 tsp (5 mL) of the oil using Chef's Silicone Basting Brush. Unroll crust onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 11-13 minutes or until golden brown.
Meanwhile, finely chop basil and pecans using Food Chopper. Grate Parmesan cheese usingMicroplane® Adjustable Grater. Combine basil, pecans, half of the Parmesan cheese, half of the Provolone cheese, chicken, remaining 3 tbsp (45 mL) oil and garlic pressed with Garlic Press in Classic Batter Bowl; mix well.
Remove pan from oven to cooling rack. Sprinkle crust with remaining Parmesan cheese; top with tomatoes, chicken mixture and remaining Provolone cheese. Bake 5-7 minutes or until cheese is melted. Cut into squares using Pizza Cutter.
2-3 plum tomatoes
1/2 tsp (2 mL) kosher salt
3 tbsp (45 mL) plus 1 tsp (5 mL) olive oil, divided
1 pkg (11 oz) refrigerated thin crust pizza crust
1 cup (250 mL) loosely packed fresh basil leaves
1/4 cup (50 mL) pecan halves, toasted
1 oz (30 g) Parmesan cheese, divided
2 cups (500 mL) shredded Provolone cheese (8 oz/250 g), divided
2 cups (500 mL) diced cooked chicken breasts (use left over chicken)
2 garlic cloves, pressed
Preheat oven to 425°F (220°C). Line Stackable Cooling Rack with paper towels. Slice tomatoes usingUltimate Mandoline fitted with v-shaped blade. Place tomatoes on cooling rack; sprinkle with salt. Let stand 10 minutes or until salt is dissolved. Blot tops of tomatoes with paper towels; set aside.
Brush Large Bar Pan with 1 tsp (5 mL) of the oil using Chef's Silicone Basting Brush. Unroll crust onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 11-13 minutes or until golden brown.
Meanwhile, finely chop basil and pecans using Food Chopper. Grate Parmesan cheese usingMicroplane® Adjustable Grater. Combine basil, pecans, half of the Parmesan cheese, half of the Provolone cheese, chicken, remaining 3 tbsp (45 mL) oil and garlic pressed with Garlic Press in Classic Batter Bowl; mix well.
Remove pan from oven to cooling rack. Sprinkle crust with remaining Parmesan cheese; top with tomatoes, chicken mixture and remaining Provolone cheese. Bake 5-7 minutes or until cheese is melted. Cut into squares using Pizza Cutter.
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