Week of Aug 28, 2011

Sun - Grilled Burgers and Loaded Baked Potato Salad
Mon - Mushroom Pork Chops
Tue - Lemon Pepper Chicken Salad (Pampered Chef)
Wed - Verde Pork Enchiliadias
Thur - Speggehti and Sauce (Jar sauce and packaged pasta, contact me for homemade version)
Fri - Roasted Pepper and Pesto Chicken Sandwich (Foodnetwork.com)


Baked Potato Salad
4 medium baking potatoes, washed thoroughly
1 cup sour cream
2 tbsp butter
5 strips bacon, crisped and chopped
1 cup shredded cheddar cheese
2 tbsp chives
Salt and Pepper to taste
Poke wholes in potatoes and cook in microwave for 20-25 minutes or until tender. Let cool for at least 10 minutes. Cut into cubes. In a large bowl, mix all ingredients together. Serve warm or refrigerate and serve cold latter.


Mushroom Pork Chops
2 lb (4-6 peices) 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 immediately. Serve with mashed potatoes and a veggie. (We like seasoned green beans with this).

The Pampered Chef ® Warm Lemon Pepper Chicken Salad Recipe

8 oz (250 g) sugar snap peas   1 1/2 lbs (750 g) “B” size red potatoes   2 tsp (10 mL) salt   4 boneless, skinless chicken breasts (4 oz/125 g each)   2 tbsp (30 mL) Lemon Pepper Rub, divided   1 lemon   1 garlic clove, pressed   1/4 cup (50 mL) olive oil   1 medium red bell pepper   1/2 small red onion   1 jar (6 oz/170 mL) marinated artichoke heart quarters, drained   1/2 cup (125 mL) chopped fresh parsley (optional)

Place peas and 1/4 cup (50 mL) water into Large Micro-Cooker®. Microwave, covered, on HIGH 2-3 minutes or until crisp-tender. Drain using small Stainless Mesh Colander; rinse under cold water and set aside. Slice potatoes using Ultimate Mandoline fitted with v-shaped blade. Place potatoes, salt and enough water to cover into Micro-Cooker®. Microwave, covered, on HIGH 13-16 minutes or until tender, stirring twice; drain and set aside. Meanwhile, heat Grill Pan over medium heat 5 minutes. Rub chicken with 1 tbsp (15 mL) of the rub. Spray pan with olive oil using Kitchen Spritzer. Cook chicken 7–9 minutes or until Digital Pocket Thermometer registers 165°F (74°C) and juices run clear, turning once. Remove from pan; set aside and keep warm. For dressing, juice lemon to measure 2 tbsp (30 mL). Combine juice, remaining rub and garlic pressed with Garlic Press in Small Batter Bowl. Slowly add oil, whisking constantly; set aside. Thinly slice chicken, bell pepper and onion using Santoku Knife. Combine peas, chicken, bell pepper, onion, artichokes and parsley, if desired, in Stainless (6-qt./6-L) Mixing Bowl; mix well. Add potatoes and dressing; toss gently. Serve warm.

Yield: 6 servings

Nutrients per serving: Calories 300, Total Fat 13 g, Saturated Fat 1.5 g, Cholesterol 50 mg, Carbohydrate 26 g, Protein 21 g, Sodium 600 mg, Fiber 4 g

Verde Pork Enchiladas

1 1/2 cups cooked diced or shredded pork (use leftover chops)

12-16 corn tortillas (taco size)

1 can cream of mushroom soup (use leftover gravy)

1 large can (around 7 oz) of diced green chilies 

1/4 cup Salsa Verde

1 cup of sour cream

Shredded cheese

Mix soup/gravy, chili's, sour cream in a bowl, and set aside. Warm the tortillas in the microwave for 30-60 seconds until flexible.

Spray a 9x13 rectangular baking pan with oil. To assemble the enchiladas, place tortilla in the pan, fill with a spoonful of pork, cream mixture, and a sprinkling of cheese. Roll the tortilla up with the open side down. Repeat until pan is full. I usually do 12 total - 8 down lengthwise, an two sets of two on the side of the pan. Spread the rest of the cream mix over the top. Sprinkle with cheese.

Heat in 350 degree oven for about 30 minutes until hot.

Fri - http://www.foodnetwork.com/recipes/roasted-pepper-and-pesto-chicken-sandwich-recipe/index.html

Week of Aug 21, 2011

Sun - Asian Chicken Rolls (Pampered Chef, Grill it Quick, 35)

Pot Roast Dinner

Mon - Lassanga Skillet
Tue - EASY Swedish Meatballs with white rice
Wed - Chiles Rellenos Chicken (Pampered Chef, Stoneware, 109, below) w/ Black Bean Salsa
Thur - Beef Pot Roast (Slow-cooker version)
Fri - Chilli Bake (use leftovers from wed)
Sat - BBQ Beef Sandwiches (use leftover roast)


Asian Chicken Rolls - Contact me for recipe AngelaLgsdn@aim.com


Lassanga Skillet
oz bow tie pasta
1 jar marinara sauce
1 lb ground beef (or Italian Sausage)
1 cup ricotta
1 cup three Italian cheese mix


In a large skillet brown meat. Drain. Meanwhile, cook pasta according to package directions, and mix ricotta with half the cheese. Mix meat, pasta, sauce in skillet on med-high heat. Scoop small scoops of ricotta onto the pasta. Top with cheese. Take off heat and cover, allow to melt for 5 minutes. Serve with bread and a green salad to complete the meal.


EASY Swedish Meatballs
1 package frozen meatballs, thawed (not italian)
1 can condensed cream of mushroom soup
1 package powdered onion soup mix
1 can full of milk
1/2 cup sour cream
in a large skillet, mix soups and milk. Add meatballs and heat on med-high heat until meatballs are hot all the way through. Mix in sour cream. Serve over Minute Rice prepared according to package.


Chiles Rellenos Chicken (Pampered Chef)
2 boneless, skinless chicken breast halves (4-6 oz each)
1 lime, cut in half
1 egg white
1 garlic clove, pressed
1/2 cup finely crushed nacho cheese flavored torilla chips
1/2 can (4 oz) whole green chiles, drained and cut into strips
2 tbsp shredded Monterey Jack Cheese
1 tbsp fresh cilantro, chopped


1. Preheat oven to 400F. Spray Small Bar Pan with nonstick spray. Rinse chicken and pat dry. Place chicken half in plastic bag and seal and lightly flatten chicken with a meat tenderizer. Repeat with other chicken peice. Discard bag.
2. Juice lime into bowl. Add egg white and garlic. Whisk until frothy.
3. Place tortilla chips in a plastic bag, seal. Finley crush chips. Place chips in shallow dish. Dip chicken in egg mix then into chips, coating completely. Discard any remaining chips. Place chicken on pan.
4. Bake 20-22 minutes or until chicken is no longer pink and the juices run clear. Arrange chiles strips over chicken; sprinkle with cheese. Bake another 2-3 minutes until cheese is melted. Remove from oven. Sprinkle with cilantro. 
Makes 2 servings. 530 calories, fat 22g, 
NOTE: I will be doubling this recipe so there's leftovers, and serving this with Black Bean and Corn salsa: 1 can Mexi-Corn, 1 16 oz can black beans, and 1 cup chunky salsa. Drain corn (not beans). Add all ingredients to a sauce pan. Heat over med-high heat until hot. Drain and serve.


Pot Roast

3 lb chuck roast

salt and pepper

1 large yellow onion, chopped

1 lb bag carrots, chopped or baby carrots

4 celery, chopped

4 cloves garlic, pressed

6 medium red potatoes, quartered

1 tbsp thyme

3 bay leaves

1 teaspoon dried rosemary

1 tbsp Worcestershire sauce

1 tsp browning liquid

5 cups stock

For Gravy:

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. 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 350F. 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. For gravy: Mix butter and flour together. Take out veggies and meat, reserving liquid. Heat sauce pan on high, add in liqiud and flour mixture. Whisk together. Boil until it comes to a thickeness you like.

SLOW-COOKER directions: Add vegetables to bottom of cooker. Pour in stock and bay leaves. Put roast on top and add seasonings. Cook on high for 8 hours. At the last 2 hours, mix in the flour and butter mixture.


Leftover Chilli Bake

Leftover Black bean salsa from Wed. 
1 16 oz can pinto (chili) beans
Left over chicken from Wed, cubed

1 pkg (8.5 oz) corn muffin mix
1 container (8 oz or 250 mL) sour cream
1 egg
1 tsp ground cumin
1/2 cheyenne pepper
½ cup shredded cheddar cheese
Green onion and tomato, diced, if desired for topping
Mix salsa, beans and chicken together in DCB. Heat in microwave, covered, for 5 minutes. 
Meanwhile, combine muffin mix, sour cream and egg in batter bowl; mix well. Scoop muffin mixture evenly over chili; spread evenly to edges of baker. Microwave, covered, on HIGH 7–9 minutes or until center of cornbread springs back when lightly pressed. Sprinkle cheese over cornbread, if desired; cover and let stand 5 minutes. Garnish with green onion tops and tomato, if desired.



BBQ sandwiches
Shredded leftover roast meat; mix with 1-2 cups BBQ sauce. Heat in a non-stick skillet over medium heat until hot. Serve on toasted hamburger buns. Serve with cole slaw and sweet potato fries (frozen bag, made as directed).

Week of Aug 14, 2011

Sun - Rosemary Pork Tenderloin (Pampered chef "Grill It Quick" pg33)
Mon - Meatloaf
Tue - Chicken Cacciatore (slow-cooker recipe)
Wed - Pan Fried Pork Chops
Thur - Alfredo and Ham
Fri - Spicy Pork Stir-Fry with Coconut Rice (Foodnetwork)
Sat - Lemon Chicken and Veggies

Rosemary Pork Tenderloin - contact me if you'd like to recipe. 

Meatloaf

2 lb lean ground beef (or 1 beef 1 turkey for low fat)

1 1/4 cup bread crumbs

1 large egg, lightly beaten
1/2 tsp each salt and pepper

1 tsp Worcestershire sauce

1/4 tsp garlic powder
1 tbsp olive oil, for turkey only

Topping: 1/2 cup ketchup, 1 tsp BBQ sauce, 2 tbsp brown sugar. Mix in a bowl.

Mix ingredients together until incorporated, do not over mix. Place in a loaf pan, best to use a meatloaf pan that has a way to drain fat off bottom. Bake at 350F for 1 hour or until temp reaches 160F in center. Add topping sauce 20-30 minutes before done, if desired. Allow to stand 5-10 minutes before slicing.

DCB option: place in DCB. Microwave covered on high for 17-20 minutes, or until reaches temp of 150F. Top with sauce, if desired, microwave covered for another 2-3 minutes, or until temp reaches 160F. Allow to stand 5-10 minutes before slicing.


Chicken Cacciatore (Slow-Cooker Recipe)

Ingredients

4 skinless chicken breast halves (bone in or out)

1 tsp each salt and freshly ground black pepper

1 medium onion, thinly sliced

1 red bell pepper, thinly sliced

1 tbsp capers

2 carrots, sliced

1/2 pound white mushrooms, thinly sliced

2 garlic cloves, pressed

1 cup dry red wine

1 cup chicken broth
1 5 oz can V8 juice

1 (14 1/2-ounce) can diced tomatoes in juice

1/2 teaspoon dried oregano

1/8 teaspoon red pepper flakes or more to taste

Directions

Rinse the chicken and pat dry with paper towels.

Place ingredients in Slow Cooker. Cook on High for 6 hours, stirring occasionally and checking fluid level. If the liquid gets too low, add more broth. Serve over pasta (cappollini recommended) cooked according to package directions.

Pan Fried Pork Chops

4-6 (about 1 1/2 lb) pork chops

3/4 + 1/4 cup  milk

1 egg

3/4 cup bread crumbs (I use Progresso Italian)

Oil to coat the bottom of the pan (veg or canola)

flour coating:

1/2 cup AP flour

1 tbsp seasoning salt (such as Johnny's)

1 tsp onion powder

1 tsp black pepper

1 tsp garlic salt

To bread the chops you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack, a fork. Set up the assembly line: bowl with 3/4 cup of milk, paper plate with flour coating, bowl with 1 egg and 1/4 cup milk beaten together, paper plate with bread crumbs, and last the cooling rack. Put all the chops in the 1 st bowl. let set in the milk for 5 minutes. One chop at a time, place on the flour and coat with the coating. Dip in the egg mix. the place on the bread crumbs and coat the chop. Lay on the cooling rack until all chops are breaded.

To cook the chops, heat the oil in a large skillet (with a lid) on med-high heat. Add chops one at a time, being careful not to splatter yourself. Cover, and cook for 5-10 minutes or until the bottom side is golden brown and top is starting to turn from pink to white. Turn and cook until done. Middle of chop should reach 160F. Let rest 5 minutes on the cooling rack to drain oil. Serve with mashed potatoes and milk gravy (recipe follows).

Milk Gravy

About 1 tbsp Pan drippings from meat (chops, bacon, sausage, ect)

2 tbsp butter

2 tbsp leftover flour coating (or AP flour + seasoning salt)

salt and pepper to taste

3 cups milk

Scrap the pan and get the chucks out. Melt the butter in the pan on high heat. using a whisk, add the flour coating mix to the pan, turn down the heat to low and stir for 2 minutes or until it smells nutty. Turn the heat back up to high and add the milk, constantly whisking. Boil until the gravy comes to the thickness you like (remember it will continue to thicken off the heat for a bit). Taste, add salt and pepper as necessary.

Aldredo and Ham
1 jar Alfredo Sauce (I recommend Bertolli, ask for homemade version)
12-16 oz whole wheat pasta (fettuccine or penne recommended)
1 cup diced ham
1/2 cup frozen peas
2 green onions, chopped, if desired
Cook pasta according to package directions, drain. Heat sauce, ham and peas in a sauce pan on med-high heat, stiring frequently. Carefull not to burn the sauce, it burns easly. Mix pasta and sauce together and put on a serving plate. Top with green onions and serve.


Fri: http://www.foodnetwork.com/recipes/emeril-lagasse/spicy-pork-stir-fry-with-coconut-scallion-rice-recipe/index.html


Lemon Chicken and Veggies

• Chicken:
• 4 large whole chicken breasts, bone in
• 1 lemon
• olive oil
• Lemon Pepper Rub/Seasoning 
• Remove and discard excess fat from chicken. Rinse and pat dry. Slice skin so it makes a pocket. Spinkle rub under skin. Insert a slice of lemon under skin. Secure skin on with a toothpick. Rub with oil. Sprinkle with seasoning to taste. Arrange chicken, bone side down in center of cooking grate. Meduim to med-high heat. Cover grill. Cook until meat near bone registers 165 degrees and is no longer pink and the juices run clear. Turn once during cooking.

Veggies

Brush your desired veggies (sliced: carrots, egg plant, peppers, zuchinni, asparagus recommended) with oil. When chicken is almost done, grill on a med-high heat grill, turning once, until tender. Meanwhile, mix 1 tbsp olive oil, 1 tbsp lemon juice (fresh) and 1 tsp lemon zest. After veggie are done cooking, toss in lemon mixture. Serve warm.

Week of Aug 7, 2011

Sun - Grilled Chicken with Roasted Garlic-Oregano Vinaigrette
Mon - Bow Tie Pasta and Roasted Tomatoes
Tue - Scalloped Potatoes with Ham
Wed - Chicken Burritos
Thur - Baked Potatoes with Homemade Chili
Fri - Digiorno's pizza (frozen food section, made according to package)


Sun: http://www.foodnetwork.com/recipes/bobby-flay/grilled-chicken-with-roasted-garlic-oregano-vinaigrette-and-grilled-fingerling-potatoes-recipe/index.html


Bow Tie Pasta (Farfelle) and Roasted Tomatoes
1 lb box/bag whole wheat bow tie pasta
1 lb fresh tomatoes (about 3)
4 tbsp + 2 tbsp olive oil
1/2 tbsp balsamic vinegar
6 fresh basil leaves, chopped fine
1 tbsp each fresh oregano and italian parsley, chopped fine
Salt and pepper to taste
1 cup finely shredded Parmesan cheese


To roast tomatoes, slice tomatoes. Place in a medium bowl and toss gently with salt and 2 tbsp olive oil. Place tomatoes onto a rimmed cookie sheet so that tomato pieces don't touch. Roast for 20 minutes or until they start to brown. Meanwhile, prepare pasta according to package directions. Drain. Keep warm in sauce pan off heat.
When the tomatoes are done, dice into bite size chunks. Pour tomatoes and juice into sauce pan with pasta. Add oil, vinegar, herbs, salt and pepper. Mix over medium heat until warm. Mix in cheese and serve.

Scalloped Potatoes and Ham

4 medium baker potatoes, thoroughly washed

1 cup cooked, diced ham

3 cups sharp/medium cheddar cheese

3 tbsp butter (not margarine)

3 tbsp AP flour

1 1/2 cups 2% milk

1 tsp each salt and pepper

1/2 tsp garlic powder

1 tbsp dried parsley flakes

1 tsp Dijon Mustard (don't substitute yellow mustard)

Slice potatoes thinly, with skin, (I prefer using a Mandolin for this).  Place in "Microcooker" or other microwave steamer (you can also use a microwave-safe bowl partially covered with plastic wrap) with 2 tbsp water. Cook in microwave on high for 7 minutes, or until ALMOST done. You may have to do this in 2 batches.

To make sauce, melt butter in large nonstick skillet over medium-high heat. Stir in flour with a whisk (that is safe for non-stick, such as silicone coated). Reduce to low heat and let cook for about 2 minutes or until there is a nutty aroma. Increase temp back to medium-high, and stir in milk. Add 2 cups cheese, 1/2 cup at a time, letting each batch melt before adding more. After all cheese is incorporated, add in seasonings and parsley. Taste sauce, add salt and/or pepper if necessary. Take off heat. THIS WILL HARDED/THICKEN UP QUICKLY! MAKE WHEN READY TO ASSEMBLE CASSAROLE!

To assemble, in a greased 9 in square baking s=dish or 2 qt casserole dish, layer potatoes, ham then cheese sauce, and continue until you run out of potatoes, about 4 layers. On the top layer, spread any remaining sauce and top with the other 1 cup of cheese. If baking immediately, bake at 375F for 30 minutes, or until cheese on top is browned and potatoes are completely cooked. You can also let this cool and refrigerate for up to 3 days or freeze for up to 3 months to cook later. Make sure to allow the casserole to completely defrost before baking, and allow to warm up with the oven (do not pre-heat).

Chicken Burritos

1 pkg "Old ElPaso Tortilla Stuffers - Mesquite Chicken"

1 can black or pinto beans

6 tortillas

1 cup shredded Mexican Cheese Blend

Toppings is desired: lettuce, tomato, sour cream, guacamole

Heat Tortilla Stuffers according to package. Heat beans in the microwave in a microwave safe bowl for 3 minutes, or until hot. heat tortillas in microwave between paper towels for 30 seconds, or until warm. Spoon 1/4 cup beans, 1/4 cup Tortilla Stuffers, and a sprinkling of cheese onto a tortilla. Top with toppings, if desired, and wrap up. Serve warm.

Potatoes and Chili

4 large bakers potatoes

Chili (recipe follows)

Toppings (if desired): shredded cheese, sour cream, chopped fresh onion

Clean and poke wholes in potatoes. Bake potatoes in microwave for 25-30 minutes in microwave or until cooked through (or in oven covered in foil or oil for 1 hour at 350F). top with chili and additional toppings if desired.

Homemade 3 Bean Beef Chili

1 lb ground beef

1 15.5 oz can Pinto beans

1 15.5 oz can Black beans

1 15.5 oz can Kidney beans

2 14 oz cans diced tomatoes (use ones with chilis, for hotter chili)

1 onion, diced

2 small cloves garlic

1 green and/or red bell pepper

2 cups beef stock
2 tsp ground Cheyenne Pepper or chili powder

Salt and pepper to taste

1 tbsp oil

Brown beef, drain. In a large stock pan sauté onions and bell peppers on medium until onions are translucent. Add garlic, cook until fragrant. Add beef, beans, tomatoes with the juice, and stock to pan. Bring to a boil. Boil over medium heat for at least 30 minutes. OR cook in slow cooker (with the browned beef) on high for 6 hours. Taste and add salt and pepper accordingly.

THIS MAKES A LOT IF CHILI! You can refrigerate, after cooling completely, for up to 3 days or freeze for up to 6 months if in an airtight container.

Week of July 31, 2011

Sun - Southwest Turkey Burgers (Foodnetwork)
Mon - Nachos
Tue - Ham Dinner
Wed - Adobo Pork (slow-cooker)
Thur - Ham Pie
Fri - Chicken Piccata Pasta (Pampered Chef Season's Best Fall/Winter 2010)
Sat - Coconut Chicken Strips and Rice Pilaf


Southwest Turkey Burgers http://www.foodnetwork.com/recipes/rachael-ray/southwest-turkey-burgers-recipe/index.html


Nachos
8 oz corn tortilla chips
1 16 oz can black beans
1 7 oz can mexican-style corn
2-3 cups shredded mexican blend cheese
1 cup chunky salsa

• 1 cup sour cream
• 1 cup green onion, chopped
• 1 tomato, diced

Preheat oven to 375F. Layer chips, beans, corn, salsa and cheese on a baking sheet. Bake 5-10 minutes until warm and the cheese is melted. Top with green onion, tomato, and dollops of sour cream.


Ham Dinner
1 large ham (7+ lbs, this ham will be used in 4 recipes through out this and next week) cook according to directions on packaging - usually 20-30 minutes per pound in a 350F oven. I cover with foil except for the last 30 minutes, which is when I put on the glaze. Contact me for my glaze recipe.
Serve with mashed potatoes, green beans (or other veggie), and rolls.


Slow Cooker Adobo Pork

·                                 1/2 cup white vinegar

·                                 1 tsp. black peppercorns

·                                 3 bay leaves

·                                 3 pounds trimmed pork shoulder

·                                 1 teaspoon kosher salt

·                                 3 cups chicken broth

·                                 1 cup dark soy sauce

·                                 1/4 cup packed dark brown sugar

·                                 2 tablespoons toasted sesame oil

·                                 4 scallions, cut into 2-inch pieces

·                                 1 garlic head, halved

·                                 1 (2-inch) knob unpeeled fresh ginger, thinly sliced

 

Directions

Add the chicken broth, soy sauce, brown sugar, sesame oil, to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).

Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Pour liquid over meat.

Ham Pie

Crust
2 cups flour
1 tsp salt
8 tbsp butter
8 tbsp Crisco shortening
1 tsp white vinegar
2 tbsp - 1/4 cup waterFilling

2 cup diced ham
1 can condensed cream mushroom soup
2 cups shredded cheddar cheese
4 pats of butter
1 can whole corn
To make crust: using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). After resting, roll out into 2 circles for your pie.
To make pie: Put 1 circle of crust in the bottom of the pan. Add 1/2 the ham to the bottom, then 1/2 the cheese and 1/2 of the corn. Spread 1/2 the soup on top. Repeat 1 more time. Put the butter on, then the top crust on. Make sure to slit a few hole on top for venting. Brush with egg wash. Bake at 350 for 1 hour or until crust is golden brown.

The Pampered Chef ® Chicken Piccata Pasta Recipe

1 1/4 lbs (625 g) boneless, skinless chicken breast   2 tbsp (30 mL) olive oil, divided   1 1/2 tbsp (22 mL) Lemon Pepper Rub   3 cans (14 oz each) 33% reduced-sodium chicken broth (about 6 cups/1.5 L)    1/2 medium onion   12 oz (350 g) uncooked angel hair pasta   1 lemon   2 oz (60 g) cream cheese, softened   1 can (14 oz or 398 mL) quartered artichoke hearts in water, drained   1/4 cup (50 mL) capers, drained and rinsed  Chopped fresh parsley and grated fresh Parmesan cheese (optional)

Cut chicken into 1-in. (2.5-cm) pieces on Cutting Board. Combine chicken, 1 tbsp (15 mL) of the oil and rub in Stainless (4-qt./4-L) Mixing Bowl; toss to coat. Heat remaining oil in (12-in./30-cm) Skillet over medium-high heat 1–3 minutes or until shimmering. Add chicken to Skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink. Remove chicken from Skillet; set aside. Meanwhile, pour broth into Large Micro-Cooker®; microwave, covered, on HIGH 8–10 minutes or until broth comes to a boil. On clean cutting board, chop onion using Food Chopper. Add onion to Skillet; cook 10–20 seconds or until onion is fragrant. Carefully add broth and pasta to Skillet; cook, uncovered, 7–8 minutes or until pasta is tender, stirring occasionally. Zest lemon with Microplane® Adjustable Grater to measure 1 tbsp (15 mL). Juice lemon with Juicer to measure 2 tbsp (30 mL). Add zest, juice and cream cheese to Skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to Skillet. Cook, covered, 1–2 minutes or until heated through. Remove Skillet from heat; stir in capers. Garnish with parsley and Parmesan cheese, if desired

Yield: 6 servings

Nutrients per serving: Calories 440, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 65 mg, Carbohydrate 53 g, Protein 35 g, Sodium 1410 mg, Fiber 6 g

Cook's Tip: To substitute Lemon Pepper Rub, in Step 1, toss chicken with 1 tsp (5 mL) each salt and coarsely ground black pepper. In Step 2, add 2 pressed garlic cloves to onion; cook as directed. In Step 3, increase lemon juice to 3 tbsp (45 mL).