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.