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).