Week of July 24, 2011

Mon - Spaghetti and meatballs
Tue - Teriyaki Meatballs and rice
Wed - Chicken Caesar Calzones
Thur - Chicken and Dumplings
Fri -  BLT (one pot pasta dish) (Pampered Chef recipe)
Sat - Quiche Loraine
click below to see recipes

Week of July 17, 2011

Sun - Grilled Pork Chops and Baked Sweet Potatoes
Mon - Tuscan Panzanella Salad (Pampered Chef)
Tue - Beef Stroganoff
Wed - Pork Tacos
Thur - Tamale Verde Skillet (Pampered Chef)
Fri - Risotto Salad
Sat - Breakfast Bake


Grilled Pork Chops and Baked Sweet Potatoes
Season 4-6 Pork Chops with your favorite Rub or salt and pepper. Grill on medium heat until no longer pink, and center reaches 165-170F. Clean sweet potatoes. Bake in microwave for 5-10 minutes each, until soft. Mix 1/4 cup butter, 1/8 cup brown sugar, 2 tsp cinnamon, 1 tsp each ground nutmeg, salt, and ground ginger. Cut sweet potatoes down the middle and open exposing flesh. Top each sweet potato with 1-2 tbsp of mixture. Serve immediately. Serve with a green salad or a veggie if desired.


Tuscan Panzanella Salad
Salad:
1 loaf crusty wheat Italian bread
1/4 cup kalamata olives, pitted and chopped
2 medium plum tomatoes, seeded and diced
1/2 medium cucumber, peeled, seeded and diced
1/4 cup thinly sliced and rinsed red onion (or green onion if red onion is too strong)
1/4 cup thinly sliced fresh basil
Vinaigrette:
1 tbsp lemon juice
1 tbsp red wine vinegar
1 small garlic clove, pressed
3 tbsp Basil Oil or olive oil
1/2 once fresh shaved Parmesan Cheese, to top


1. Preheat oven to 450F for salad, place bread cubes on Bar Pan, bake 15-18 minutes or until golden brown. Remove from oven, and cool completely. In large serving bowl, combine bread cubes, olives, tomatoes, cucumber, onion, and basil.
2. For vinaigrette, combine vinegar juice and garlic in Small Batter Bowl. While continuously whisking, add in oil. Drizzle dressing over salad, toss to coat. Let stand 20 minutes to allow flavors to blend. Spoon salad onto serving plates and shave cheese over salad.


Oven Beef Stroganoff
2 lb stew meat (beef cubes)
1 can condensed Healthy Request mushroom soup
2 tbsp Worcestershire Sauce
1 tsp each onion salt, garlic powder, salt and pepper
water as needed
1 cup sour cream

3 cups whole grain egg noodles
2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup with 1 1/2 cans full of water until combined. Add Worcestershire sauce and seasonings, mix. Place meat in soup mix. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just covering meat. Add more HOT water as needed. Meanwhile, boil noodles, according to package.
When meat is done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Add in sour cream. Mix with meat and noodles. Serve immediately. Serve with a green salad or a veggie. (We like seasoned green beans with this).


Pork Tacos

4 lb pork loin chops (2 lb for today, 2 lb for tomorrow)

2 cans diced chili's (7 oz ea)

1/2 cup water

1 onion, chopped

corn tortillas

(optional garnishes)

juice of lime quarters

cheese/sour cream

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

To cook meat: mix chili's with liquid from can, and water in 9x13 pan. Add meat. Cover with foil and bake 350 for 2-3 hours or until meat is falling apart tender. Stirring and checking water level 2x (do not let water completely evaporate). 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 prepared as package directions indicate. (for homemade recipes of beans and rice, contact me)

The Pampered Chef ® Tamale Verde Skillet Recipe

1 teaspoon vegetable oil   1 can (15.25 ounces) corn   1 medium onion   1 medium red bell pepper   12 (6-inch) corn tortillas   4 ounces chorizo sausage   3 cups shredded cooked chicken   1 can (19 ounces) green enchilada sauce   1 1/2 cups (6 ounces) shredded Monterey Jack cheese  Snipped fresh cilantro (optional)

Add oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Meanwhile, drain corn; pat dry with paper towels. Add corn to Skillet in a single layer. Cook without stirring 5 minutes or until caramelized on one side. Remove Skillet from heat and remove corn to Small Batter Bowl. Meanwhile, using Chef's Knife, dice onion and bell pepper; set aside 1/4 cup of the bell pepper for later use. Cut tortillas into 1-inch squares using Pizza Cutter. Add chorizo to Skillet; cook over medium-high heat 3-4 minutes, breaking sausage into crumbles using Mix ‘N Chop. Add onion and remaining bell pepper; cook an additional 3-5 minutes or until vegetables are crisp-tender. Add half of the tortilla squares, chicken and enchilada sauce to Skillet. Bring to a simmer; cook 2 minutes or until tortillas are softened and mixture is hot. Remove Skillet from heat. Top chicken mixture with remaining tortilla squares, cheese, corn and reserved bell pepper. Cover Skillet; let stand 5 minutes or until cheese is melted. If desired, snip cilantro in mincing cup of Herb Keeper usingKitchen Shears; sprinkle over top. Serve immediately.

Yield: 6 servings

Nutrients per serving: Calories 520, Total Fat 26 g, Saturated Fat 12 g, Cholesterol 110 mg, Carbohydrate 40 g, Protein 34 g, Sodium 630 mg, Fiber 6 g

Cook's Tip: Make 30-Minute Chicken to get a jump-start on this flavorful skillet dish. If desired, 1 1/2 cups salsa verde and 1 cup water can be substituted for the enchilada sauce.

Shopping List

1 teaspoon vegetable oil 1 can (15.25 ounces) corn 1 medium onion 1 medium red bell pepper 12 (6-inch) corn tortillas 4 ounces chorizo sausage 3 cups shredded cooked chicken 1 can (19 ounces) green enchilada sauce 1 1/2 cups (6 ounces) shredded Monterey Jack cheese Snipped fresh cilantro (optional) Cook's Tip: If desired, 1 1/2 cups salsa verde and 1 cup water can be substituted for the enchilada sauce.

© null The Pampered Chef used under license.

Carbohydrate 40 g, Protein 34 g, Sodium 630 mg, Fiber 6 g

Risotto Salad
1 box Risotto mix (can also use Parmesan Cheese Rice-a-Roni mix) found in rice section of store
1 jar 7 oz marinated artichoke hearts, drained and chopped
1/2 cup roasted red peppers, chopped
1/4 cup sun dried tomatoes packed in oil, chopped
1 tbsp of oil from sun dried tomatoes
1/2 lb bacon, cooked, drained and chopped (keep warm)
2 green onions
1/2 cup peas


Prepare Risotto according to box directions. Warm artichokes, red peppers, tomatoes and peas in microwave for 2-3 minutes or until warm. Mix with Risotto, veggies, oil, and bacon. top with green onions if desired. Serve warm or cold.


Breakfast Bake
5 eggs
1 can condensed Healthy Request mushroom soup
1 lb turkey breakfast sausage or bacon1 cup cheddar cheese and 1/4 cup for topping
3 cups Ore-Ida hash browns (frozen bag) thawed
1/2 tsp each salt and pepper
butter for greasing casserole dish

Mix all ingredients together (reserving the 1/4 cup cheese for topping) in a mixing bowl until incorporated. Pour into a well greased 2 quart casserole 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.

Week of July 10, 2011

Sun - Grilled Pizza with Tomatoes and Olives (Pampered Chef)

Mon - Asian Noodle Stir Fry (frozen bagged dinner, prepare according to package)

Tue - Black Bean Burritos

Wed - Crunchy Chicken Tacos (Pampered Chef)

Thur - Mushroom Pork Chops

Fri - Sausage Marinara and Spaghetti

Sat - BBQ Chicken 

Grilled Pizza with Tomatoes & Olives

Ingredients:

2 oz (60 g) mozzarella cheese  

 (about ½ cup/125 mL grated 

¼   cup (50 mL) grated  

fresh Parmesan cheese 

1½ cups (375 mL) grape tomatoes 

½      cup (125 mL) pitted kalamata 

         olives, drained 

   1       tbsp (15 mL) olive oil 

1       tbsp (15 mL) red wine vinegar 

2       garlic cloves, pressed  

½      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 using Microplane® 

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 
NOTE: Feel free to switch up the toppings; we used pepperoni that we grilled first on the last one we made and it was fantastic! Just heat the larger items first.


Black Bean Burrito
1 14 oz can black beans, drained
1 7.5 oz can sweet corn, drained
2 cups cooked, diced chicken (cook 4 lb boneless, skinless chicken breasts, 2 for today and 2 for tomorrow)
1 large, ripe tomato, seeded and diced
1 cup chunky salsa
Shredded cheese
Sour Cream 
6-8 burrito size tortillas
Heat beans, corn, chicken and salsa until warm. Meanwhile, warm tortillas in microwave in between paper towels, until warm (about 30 seconds). Spoon a few tbsp of filling into tortilla. Top with tomato, cheese and sour cream, if desired. Wrap up.

The Pampered Chef ® Cool & Crunchy Chicken Tacos Recipe

12 hard yellow corn taco shells   1 small head romaine lettuce (about 2 cups/500 mL shredded)    1-2 limes, divided   1/2 cup (125 mL) mayonnaise   2 tsp (10 mL) ground cumin   1/4 tsp (1 mL) cayenne pepper (optional)   3 cups (750 mL) diced grilled chicken breasts   1/2 small jicama   1 small mango   1/2 cup (125 mL) loosely packed fresh cilantro   1/4 tsp (1 mL) salt   1 avocado, peeled and sliced (optional)

Prepare taco shells according to package directions; set aside. Shred lettuce using Santoku Knife. Zest limes using Microplane® Adjustable Grater to measure 1 tsp (5 mL). Juice limes to measure 3 tbsp (45 mL). Place zest, 1 tbsp (15 mL) of the juice, mayonnaise, cumin and cayenne pepper, if desired, inStainless (4-qt./4-L) Mixing Bowl; mix well. Spoon about 1/3 cup (75 mL) of the sauce into resealable plastic bag; twist to secure and set aside. Add chicken to remaining sauce; mix well using Classic Scraper. Peel jicama and mango using Serrated Peeler. Slice jicama using Ultimate Mandoline fitted with v-shaped blade. Slice jicama and mango into 1/4-in. (6-mm) strips. Chop cilantro. Combine jicama, mango, cilantro, salt and remaining juice in Classic Batter Bowl; mix well. Place lettuce into taco shells. Top evenly with chicken mixture, jicama mixture and avocado, if desired. Trim corner of sauce-filled bag; drizzle over tacos.

Yield: 6 servings

Nutrients per serving: (2 tacos): Calories 370, Total Fat 21 g, Saturated Fat 3.5 g, Cholesterol 55 mg, Carbohydrate 24 g, Protein 22 g, Sodium 350 mg, Fiber 3 g

Cook's Tip: To grill chicken in Grill Pan, season 3 boneless, skinless chicken breasts (about 6 oz/175 g each) with salt and coarsely ground black pepper. Heat pan over medium heat 5 minutes. Spray pan with vegetable oil. Cook chicken 7-10 minutes. Turn chicken over; cook 7-10 minutes or until Digital Pocket Thermometerregisters 165°F (74°C) and juices run clear.

NOTE: I am not a fan of jicama, feel free to leave it out or subsitute it with Cabbage. Also, I use sour cream for the sauce instead of mayo Mushroom Pork Chops 2 lb bone in, thin cut pork chops 1 can condensed mushroom soup 2 tbsp Worcestershire Sauce 1 tsp each salt and pepper water as needed 2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup with 1 1/2 cans full of water until combined. Add Worcestershire sauce and salt and pepper, mix. Place chops in soup mix, making sure not to overlap. Spoon sauce over top to coat. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just below covering chops. Add more HOT water as needed. When chops are done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Replace chops in sauce. Serve immediatly. Serve with mashed potatoes and a veggie. (We like seasoned green beans with this). SLOWCOOKER RECIPE:  this recipe can be done in the crockpot as well. Simmer in crockpot for 6 hours on high. Add the thickening mix in the beginning of the last hour. Sausage Marinara and SpaghettiI will be making this from scratch, if you'd like those recipes please contact me at AngelaLgsdn@aim.com BBQ Beer Chicken Food Network Recipe http://www.foodnetwork.com/recipes/beer-can-chicken-with-cola-barbecue-sauce-recipe/index.html I have not tried this recipe before, but it has 32 good reviews at 5 stars!