Week of June 12, 2011

Sun - Gilled Pizza with tomatoes and olives (Pampered Chef)
Mon - Pork Chops with Sweet Potato Mash
Tue - Sweet Potato Gnocchi with Bacon
Wed - Lemony Moroccan Chicken Pitas (Pampered Chef)
Thur - Rigatoni with tuna (or chicken) 
Fri - Ham Alfredo


to see recipes for all above click "read more"

Grilled Pizza with Tomatoes & Olives

Ingredients:
2   oz (60 g) mozzarella cheese (about 1/2 cup/125 mL grated) 1/4   cup (50 mL) grated fresh Parmesan cheese 1 1/2   cups (375 mL) grape tomatoes 1/2   cup (125 mL) pitted kalamata olives, drained 1   tbsp (15 mL) olive oil 1   tbsp (15 mL) red wine vinegar		2   garlic cloves, pressed 1/2   tsp (2 mL) coarsely ground black pepper 1   small pkg (6.5 oz/184 g) pizza crust mix Cornmeal for dusting 2   tbsp (30 mL) thinly sliced fresh basil leaves

Directions:
1.	Prepare grill for direct cooking over medium heat. Grate mozzarella cheese usingMicroplane® Adjustable Coarse Grater. Combine cheeses in Stainless (2-qt./2-L) Mixing Bowl. Slice tomatoes in half lengthwise and cut olives crosswise using Petite Paring Knife. Combine tomatoes, olives, oil, vinegar, garlic pressed with Garlic Press and black pepper in Stainless (4-qt./4-L) Mixing Bowl; mix using Small Mix 'N Scraper®.
2.	Prepare crust according to package directions. Generously sprinkle Cookie Sheet with cornmeal; place dough onto center of Cookie Sheet. Using Baker's Roller®, roll to an 11-in. (28-cm) circle. Slide crust off Cookie Sheet onto center of the grill using Mega Lifter. Grill crust, covered, 3-6 minutes or until golden brown. Turn crust over using lifter.
3.	Spoon tomato mixture evenly over top of crust; top evenly with cheese. Cover and grill 3-6 minutes or until cheese is melted and bottom of crust is deep golden brown. Carefully remove pizza from grill to Cookie Sheet using lifter. Sprinkle pizza with basil and serve.
Yield: 4 servings Nutrients per serving: Calories 330, Total Fat 15 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 39 g, Protein 11 g, Sodium 760 mg, Fiber 3 g © 2011 The Pampered Chef used under license.

Chops:

• 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
• 1 tsp seasoning salt (such as "Johnny's")
• 1 tsp garlic powder
• 3 tbsp oil (olive recommended)
• 3 tbsp apple juice
• Mix salt and garlic powder together. Sprinkle evenly on each side of pork chops. 
• In a large nonstick pan/skillet heat oil over medium heat. Add pork chops and juice. Cook, covered, until golden brown and the center reaches 160 degrees, about 6 minutes per side. Transfer the chops to plates and let rest 5 minutes.

Sweet potatoes

5 large sweet potatoes, washed and punched with a fork. (1 for tomorrow's dinner)

Heat on high in microwave for 10-20 minutes or until tender. Meanwhile, mix 1/4 cup brown sugar, 1 tbsp ground cinnamon, 2 tsp ground nutmeg, 1 tsp ground all spice or ground clove, 2 tsp salt in a bowl. To serve as mashed: spoon out the potatoes out of the skin. Mash with a potato masher. Add spice mix and 1/4 cup butter and mix until all combined.
To serve as baked sweet potatoes: Serve opened (like a baked potato) with a tbsp butter and top with a spoonful of the spice mixture (to taste).

Gnocchi

1 cup mashed sweet potatoes (no lumps)

2 cup flour

1 tsp salt

1 tbsp olive oil

2 eggs

water if needed.

 Beat eggs and oil until incorporated. Mix potatoes, flour, egg mixture, and salt together to form dough, if it is too dry add a tbsp water at a time. Form a ball and wrap in plastic. Let it rest on the counter for at least 20 minutes, can refrigerate for up to 2 days.

Knead dough by hand for 5 minutes. Roll out 1/2 inch thick. Cut with a pizza cutter into to 1 inch squares.

Boil on med-high for 4-7 minutes or until they float. 

sauce

1 lb cooked, diced bacon

• 1/2 cup unsalted butter (1 stick) DO NOT USE MARGARINE OR BUTTER SUBSTITUTE
• 2 tsp dried sage
• 1 tsp ground Cinnamon
• 1 tsp nutmeg
• 1 tsp salt
• 1/2 tsp pepper

 Melt the butter in a large nonstick pan over medium heat. When the butter has melted add the sage. Continue to cook, swirling the butter occasionally, until the foam subsides and the solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, nutmeg, salt, and pepper. The mixture will bubble so be careful. Gently stir. When the bubbles subside, toss the cooked gnocchi and bacon in the mix. Transfer to a serving dish and serve immediately.

The Pampered Chef ®
Lemony Moroccan Chicken Pitas
Recipe
1 lemon, divided
1/4 tsp salt
3 tbsp olive oil, divided
6 (6-in.) flat pita bread rounds (without pockets)
1 large red bell pepper (about 1 cup finely diced)
2 cups finely diced cooked chicken
1/4 cup finely chopped fresh cilantro
2 tbsp Moroccan Rub
1/4 cup water
1 cup (4 oz) shredded mozzarella cheese
Crumbled feta cheese (optional) 

Preheat oven to 450°F. Cut lemon in half crosswise using (5-in.) Santoku Knife; set half aside for later use. Slice remaining lemon half using Ultimate Mandoline fitted with v-shaped blade. Sprinkle lemon slices with salt and place in Prep Bowl; drizzle with 1 tbsp of the oil. Microwave on HIGH 1-2 minutes or until slices are softened. Set aside to cool.
Trim pitas to form 6-in. squares using Bread Knife; discard trimmings. Cut pitas in half diagonally to create triangles. Arrange pitas close together on Large Bar Pan. Bake 8-10 minutes or until pitas begin to brown.
Meanwhile, finely dice bell pepper and chicken. Pat lemon slices dry with paper towels. Finely chop lemon slices and cilantro using Chef's Knife.
Heat rub and remaining 2 tbsp oil in (10-in.) Skillet over medium-high heat 1-2 minutes or until fragrant. Add bell pepper; sauté 1-2 minutes or until crisp-tender. Add chicken, chopped lemon, cilantro and water. Juice reserved lemon half into Skillet using Citrus Press; cook and stir 2-3 minutes or until heated through. Add mozzarella cheese to Skillet; stir until cheese is melted and fully incorporated.
Remove bar pan from oven to Stackable Cooling Rack. Spread chicken mixture over pitas. Sprinkle with feta cheese, if desired. Serve immediately.
Yield: 6 servings
Nutrients per serving: Calories 380, Total Fat 14 g, Saturated Fat 4.5 g, Cholesterol 50 mg, Carbohydrate 37 g, Protein 26 g, Sodium 790 mg, Fiber 4 g
Cook's Tip: For a delicious Indian-inspired flavor, 2 tsp curry powder and 3/4 tsp salt can be substituted for the Moroccan Rub.

Rigatoni with Tuna (or chicken)

1 lb rigatoni

1 lemon
1 jar of sun-dried tomato pesto (ask for homemade recipe)

1 can/pouch tuna packed in oil/juices (or chicken packed in water)

8 oz Italian blend shredded cheese

Cook rigatoni according to package directions. Rinse, drain. Put into serving bowl/dish.

Meanwhile, zest lemon to 1 tbsp. Squeeze lemon juice into measuring cup. Mix sauce, zest, juice and tuna with the oil (or chicken drained) together in a sauce pan. Heat on medium heat until hot. Toss with pasta. Serve with shredded cheese, a salad and bread, if desired.

Ham Alfredo

12 oz Linguine or Fettuccine (ask me for homemade recipe)

1 jar of Alfredo Sauce (contact me for homemade recipe)

1 lb diced ham

1 cup frozen peas

2 green onion, chopped

Cook pasta according to package directions. Drain. Meanwhile, heat sauce, ham and peas in a sauce pan on medium heat until bubbling. Careful not burn the sauce, stir frequently. Keep warm until pasta is done.

Toss sauce and pasta together. Top with green onion (optional).