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!