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 | ||||||||||
| ||||||||||
| ||||||||||
| 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.
No comments:
Post a Comment