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.