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