Week of Sept 25, 2011

Sun - Homemade Biscuits and Sausage Gravy with hash browns (Contact me at AngelaLgsdn@aim.com if you'd like this recipe.)
Mon - Chicken Curry with Jasmine Rice
Tue - Oven Beef Strogenoff
Wed - Ham Pie
Thur - Roast Chicken
Fri - Chicken Quesadillas
Sat - Brandied Pork Chops (Pampered Chef, 29 Minutes to Dinner) 


Vegetable and Chicken Curry http://www.foodnetwork.com/recipes/giada-de-laurentiis/veggies-in-yellow-curry-recipe/index.html add 1-2 lb of diced chicken to this recipe.
serve with Uncle Ben's Jasmine Rice

Oven Beef Strogenoff

2 lb stew meat (beef cubes)
1 can condensed mushroom soup
2 tbsp Worcestershire Sauce
1 tsp each onion salt, garlic powder, salt and pepper
water as needed

1 cup sour cream

3 cups whole grain egg noodles

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 seasonings, mix. Place meat in soup mix. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just covering meat. Add more HOT water as needed. Meanwhile, boil noodles, according to package.
When meat is 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. Add in sour cream. Mix with meat and noodles. Serve immediatly. Serve with a green salad or a veggie. (We like seasoned green beans with this)

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 water

Filling

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.

Roast Chicken - 30 Minute Chicken (Pampered Chef)

Chicken:

1 whole chicken (3½-4 pounds)

1 tablespoon olive oil

Lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Kitchen Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck; then tuck under back of chicken. Place chicken on Cutting Board; brush with oil using Chef’s Silicone Basting Brush.

For seasoning mixture, combine ingredients in Prep Bowl; mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, in baker.

Microwave, uncovered, on HIGH 25-30 minutes or until Pocket Thermometer registers 165oF in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170F).

Yield: 4-6 servings. Nutrients: per serving: Calories 490, Total Fat 29 g, Saturated Fat 8 g, Cholesterol 165 mg, Carbohydrate 2 g, Protein 52 g,Sodium 450 mg, Fiber 0 g 

Variations:  Spice rubs and seasoning mixes give alternate flavors to your chicken.

All-in-One Chicken Dinner - Prepare chicken as directed above and place in baker. Combine 1 cup each celery and carrots, cut into 1-inch pieces, and 3 cups red or russet potatoes, cut into 2-inch pieces, in Classic Batter Bowl. Toss with additional seasoning, if desired. Arrange vegetables around chicken. Microwave, uncovered, on HIGH 35-40 minutes or

until Pocket Thermometer registers 165oF in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170F).

Chicken Quesidilas

1 cup shredded or diced chicken (use leftover from Thur)

1 cup shredded cheese (I like Montery Jack)

1 can Mexi-Corn, Drained

1 can Black Beans, Drained

1 hot pepper (Jalapeno, Serrano, ect) diced fine

8 - 10 Flour Tortillas

Salsa and sour cream for dipping (optional)

In a large microwave-safe bowl combine chicken, corn, beans and the pepper to make filling. Warm filling in microwave for 3 minutes. Preheat oven to 425F. Spray/coat a cookie sheet with oil. Lay tortillas on a cookie sheet spoon filling on each tortilla. Sprinkle with cheese. Heat in the oven for 10-15 minutes until the cheese is melted. Fold and serve with salsa and sour cream.



PORK
1 tbsp (15 mL) vegetable oil
4 bone- in pork chops, cut 3/4 in. (2 cm)
thick (6·8 oz/175'250 g each)
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) coarsely ground black
pepper
3 tbsp (45 mL) all-purpose flour
1Cook pork.
SAUCE
3 shallots (about '/3 CUP/75 mL
finely chopped)
2 tbsp (30 mL) butter
3 garlic cloves, pressed
2/3 cup (150 mL) chicken broth
2 tbsp (30 mL) brandy
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) tomato paste
2 tsp (10 mL) Worcestershire sauce
1. Add oil to (12-in./30-cm) Skillet; heat over medium heat 1-3 minutes or until shimmering. Season pork with salt and black pepper. Dredge in flour, shaking off excess. Add pork to Skillet; cook 6-8 minutes or until golden brown, turning once. Remove from Skillet.
2. Prepare sauce. Meanwhile, finely chop shallots with Food Chopper. Add shallots, butter and pressed garlic to Skillet; cook and stir 30-60 seconds or until garlic is fragrant. Stir in remaining sauce ingredients; simmer 2 minutes. Add pork; cook 3-5 minutes or until Pocket Thermometer registers 155°F (68°C), turning pork to coat with sauce. Remove from heat (temperature will rise to 160°F/71°C).
3. To serve: Serve pork with green beans, if desired; drizzle sauce over pork.


Yield: 4 servings. u.s. Nutrients per serving: Calories 320, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 90 mg, Carbohydrate 10 g, Protein 27 g,
Sodium 700 mg, Fiber 1 g, u.s. Diabetic exchanges per serving: 1/2 fruit, 4 low-tat meat, 1 fat (1/2 carb)

Week of Sept 18, 2011

Sun - Lasagna
Mon - Chicken Medallions with Capers and Tomatoes (Pampered Chef - Cooking for Two)
Tue - Swiss Steak with Mashed Potatoes
Wed - Ground Beef Tacos with Refried Beans and Mexi-Rice
Thur - Easy Fettuccine "Carbonara"
Fri - Bacon Double Cheese Panini (Pillsbury)

Meat Lasagna (contact me for homemade sauce and noodle recipes at AngelaLgsdn@aim.com)

1 1/2 - 2 boxes (about 16 pieces) of packaged or fresh lasagna noodles, cooked el dente

16 oz ricotta cheese

1 egg, beaten

1 cup of three Italian cheese blend (romano, parmesan, mozzarella)
1 tsp chopped Italian parsley

2 tsp each salt and pepper

4 cups shredded cheese (mozzarella or cheddar/mozzarella mix, or Italian mix)

2 jars/cans of favorite marinara/spaghetti sauce

1/2 lb italian sausage, browned, drained, and crumbled

1/2 lb ground beef, browned, drianed, and crumbled

Mix ricotta, egg, salt, pepper, parsley, and 1 cup of italian blend cheese in a mixing bowl. In a 9x13 pan, spread a lite layer of sauce on the bottom of the pan. Next, put a layer of noodles - 4 noodles slightly overlapping. Scoop small spoonfuls of ricotta mixture on noodles (no need to spread, it will melt). Top with sauce, meat, and cheese. Repeat two more times. Last, add another layer of noodles, sauce and shredded cheese.

Bake at 350F, covered with foil, in the oven until warm - about 40 minutes. To check if warm in center use a thermometer or a knife will come out warm to the touch. If desired, take foil off for the last 10 minutes to brown cheese.

Chicken Medallions with Capers and Tomatoes (Pampered Chef - Cooking for Two)
(NOTE: This only makes 2 servings, I will be doubling this recipe.)
1 shallot, finely chopped
1/2 cup dry white wine such as Chardonnay
2 teaspoons small capers plus 1teaspoon caper juice
2 plum tomatoes, peeled, seeded and diced
2 teaspoons finely snipped fresh oregano, divided
2 boneless, skinless chicken breast halves (4-6 ounces each)
2 tablespoons all-purpose flour
1/4 teaspoon each salt and coarsely ground black pepper
1tablespoon olive oil
2 tablespoons butter, divided
1 garlic clove, pressed
1. Cut each chicken breast crosswise into thirds, cutting on a bias. Place chicken in a single
layer in large resealable plastic bag. Using the flat side of Meat Tenderizer, flatten chicken
to 1/4-inchthickness.
2. Combine flour, salt and black pepper in shallow dish. Dredge chicken lightly in flour
mixture; shake off excess. Heat oil and 1 tablespoon of the butter in (12-in.) Skillet over
medium-high heat until hot. Place chicken in Skillet; saute about 6 minutes or until
browned and cooked through, turning once. Remove chicken from Skillet; cover and
keep warm.
3· Add garlic and shallot to Skillet; cook 1minute or until tender. Remove Skillet from heat;
add wine. Stir to loosen browned bits from bottom of Skillet using Silicone Flat Whisk.
Return to heat; simmer 1 minute. Add capers, caper juice and tomatoes; stir until heated
through. Remove Skillet from heat; stir in remaining 1 tablespoon butter and 1 teaspoon
of the oregano. Return chicken to Skillet; coat well with sauce. Sprinkle with remaining
1 teaspoon oregano.
Yield: 2 servings, Nutrients per serving: Calories 370, Total Fat 20 g, Saturated Fat 9 g, Cholesterol 9S mg, Carbohydrate 17 g, Protein 28 g, Sodium 970 mg, Fiber 1g. Diabetic exchanges per serving: 1 starch, 4 medium-fat meat (1 carb)

Swiss Steak

4 steaks (cheap ones are fine, high quality steak - is NOT necessary for this recipe)

1 can cream of mushroom soup

1 pkt onion soup mix (OR mushroom gravy powdered mix)

1 1/2 can water 

Thickener (if needed) 2 tbsp butter, 2 tbsp flour mixed together.

Mix soups and water together in a 9x13 pan, put in steaks. Make sure to cover the steaks with the liquid.

Cover pan with foil, bake 350F for 3 hours. Checking liquid level (make sure all the water didn't evaporate) every hour.

If the baking liquid is lumpy stir to combine. Stir in thickener if needed. Taste gravy, add salt and pepper as necessary. Serve liquid as gravy over steaks and mashed potatoes. Have with seasoned green beans.

Ground Beef Tacos
1 lb lean ground beef
1 medium onion, chopped
1/2 cup Pace Pacanta Sauce (not chunky) OR your fav salsa
1/2 tsp ground cummin
1/2 ground Cheyenne pepper
salt and pepper, to taste
8-12 corn tortillas
Shredded Cheese
1 cup loosely packed cilantro, chopped
4 Limes
2 cups shredded cabbage OR lettuce (optional)
Chop onion. Add 1/4 of the onion and 1/4 of the cilantro and the beef to a skillet. Sprinkle on cummin and cheynne, salt and pepper. Stiring frequently, brown beef, crumble. Drain. Return to skillet, add in sauce. Heat through.
Meanwhile,  add rest of onion and cilantro, juice of 1 lime, 1 tbsp of lime zest, and 1 tsp of salt to a bowl. Mix together. 
Heat tortillas in microwave in a paper towel for about 1 minute or until hot. (OR heat with a small amount of oil on in a pan, keep warm in a warmer or towel) 
To assemble tacos: tortilla, beef mixture, cilantro mixture, cabbage, cheese, and a dash of fresh squeezed lime juice. 
Serve with refried beans (I like Rosarita) and Mexican Rice, if desired.


Easy Fettuccine "Carbonara"
12-16 oz Fettuccine noodles
1 jar Alfredo Sauce
1/2 lb bacon
2 green onions
shredded Parmesan Chesse
Cook pasta according to package. Slice bacon to make small strips (almost cubes). Cook in a large skillet on meduim heat until crisp. Scrap skillet. Drain grease except keep 1 tbsp in skillet. Mix Alfredo sauce, bacon drippings, bacon and noodles in skillet and heat to warm. Careful, afredo sauce burns easily. Top with chopped green onions and parmesan cheese, if desired.


Fri - http://www.pillsbury.com/recipes/printrecipe?RecipeId=368f91e5-5f01-42fb-a506-1bbf505d921f
I'll be using 1/2 lb bacon, fresh cooked, and sun dried tomatoes for this recipe instead of premade bacon and fresh tomatoes.

Week of Sept 11, 2011

Sun - Chicken Pesto & Tomato Flatbread (Pampered Chef SB S/S 2010)
Mon - Beef Tips with White Rice
Tue - Panzanella Salad with Bacon
Wed - Paprika Chicken with Sour Cream Gravy (Campbell's recipe)
Thur - Maple-Glazed Pork Chops (Foodnetwrok.com) with mashed sweet potatoes
Fri - Cheeseburger Crescent Bake (Pillsbury recipe)

The Pampered Chef ® Chicken, Pesto & Tomato Flatbread Recipe

2-3 plum tomatoes   1/2 tsp (2 mL) kosher salt    3 tbsp (45 mL) plus 1 tsp (5 mL) olive oil, divided   1 pkg (11 oz) refrigerated thin crust pizza crust (see Cook’s Tip)   1 cup (250 mL) loosely packed fresh basil leaves    1/4 cup (50 mL) pecan halves, toasted   1 oz (30 g) Parmesan cheese, divided   2 cups (500 mL) shredded Provolone cheese (8 oz/250 g), divided   2 cups (500 mL) diced cooked chicken breasts   2 garlic cloves, pressed

Preheat oven to 425°F (220°C). Line Stackable Cooling Rack with paper towels. Slice tomatoes usingUltimate Mandoline fitted with v-shaped blade. Place tomatoes on cooling rack; sprinkle with salt. Let stand 10 minutes or until salt is dissolved. Blot tops of tomatoes with paper towels; set aside. Brush Large Bar Pan with 1 tsp (5 mL) of the oil using Chef's Silicone Basting Brush. Unroll crust onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 11-13 minutes or until golden brown. Meanwhile, finely chop basil and pecans using Food Chopper. Grate Parmesan cheese usingMicroplane® Adjustable Grater. Combine basil, pecans, half of the Parmesan cheese, half of the Provolone cheese, chicken, remaining 3 tbsp (45 mL) oil and garlic pressed with Garlic Press in Classic Batter Bowl; mix well. Remove pan from oven to cooling rack. Sprinkle crust with remaining Parmesan cheese; top with tomatoes, chicken mixture and remaining Provolone cheese. Bake 5-7 minutes or until cheese is melted. Cut into squares using Pizza Cutter. Cook's Tip: If desired, a 13.8-oz (283-g) package of refrigerated pizza crust can be substituted for the refrigerated thin crust dough. Unroll crust over bottom of pan. Bake 16-18 minutes or until golden brown. Proceed as recipe directs; baking 6-8 minutes.

Yield: 8 servings. Nutrients per serving: Calories 350, Total Fat 21 g, Saturated Fat 7 g, Cholesterol 45 mg, Carbohydrate 21 g, Protein 22 g, Sodium 630 mg, Fiber 1 g

Beef Tips with white rice for beef: 2 lbs of beef stew meat 2 cups of water salt, pepper, garlic salt (sprinkle to taste) 1 tbsp of Worcestershire sauce  1 tsp browning sauce Thickener: 1 tbsp butter mixed with 2 tbsp of flour. mix in a bowl Mix ingredients in a 9x13 pan. Cover with foil and bake at 350 for 2 hours (or in crock pot for 6 hours). Check liquid level every hour, do not allow to get lower then 1/2 way up meat.  Follow directions on package for rice (Minute Rice is fine). Serve over white rice and beside a veggie or salad. Makes 4 servings.

Roasted Vegetable Panzanella Salad with Bacon 1/2 loaf of stale, crusty Italian bread, cubed (leave out overnight) 1 1/2 vine ripened tomatoes, seeded and diced 1/4 red onion, chopped and rinsed 1/2 cup, loosely packed, fresh basil leaves 1 zucchini, sliced thin (optional) 2 tbsp olive oil 1/2 cup Italian Dressing (I like Newman's Own Balsamic Vinaigrette Dressing) Salt and Pepper to taste 1/2 lb bacon, diced, browned/crisped and drained Mix zucchini and tomatoes, with 1 tbsp oil. Lay out on a cookie sheet. Sprinkle with salt. Separably, toss bread with 1 tbsp oil, set aside. Roast veggies in a 400F oven for 40 minutes, or until browned, turning veggies over once. When you have 10 minutes left on the veggies, add the bread to the sheet and allow to toast. Do not let burn. Both should brown (not black). Take out of oven and let cool 10 minutes before assembling salad.  Bundle basil leaves together, no stems. Slice leaves, then slice in the other direction to make small pieces. To assemble: in a large salad bowl, mix roasted veggies, cooked bacon, toasted bread cubes, dressing, onion, basil. Taste, add salt and pepper if needed. Serve warm. Makes 6 servings. NOTE: this can be made with bread, tomato and any other veggie - try eggplant, bell peppers and/or cucumber. Paprika chicken with Sour Cream Gravy 1/2 cup all-purpose flour 2 teaspoons paprika 1 teaspoon garlic powder 1 teaspoon ground black pepper 1 teaspoon ground red pepper 4 skinless, boneless chicken breast halves (about 1 pound) 1/4 cup butter 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 2 green onions, sliced (about 1/4 cup) 1 container (8 ounces) sour cream 1. Stir the flour, paprika, garlic powder, black pepper and red pepper on a plate. Coat the chicken with the paprika mixture. 2. Heat the butter in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet. 3. Stir the soup and green onions in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the sour cream. Serve with mashed potatoes and green beans. Maple-Glazed Pork Chops: http://www.foodnetwork.com/recipes/paula-deen/maple-glazed-pork-chops-recipe/index.html

Cheeseburger Crescent Bake

INGREDIENTS:

1

lb ground beef, cooked, drained

1/2

cup ketchup

1/4

cup dill pickle relish (I will be leaving this out, and adding onion)

1 1/2

cups shredded Cheese (6 oz)

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

DIRECTIONS:

• In 10-inch skillet, mix beef and ketchup. Heat to boiling over medium-high heat, stirring occasionally; stir in relish and 1 cup of the cheese. Spoon into ungreased 9- or 10-inch glass pie plate.
• Separate dough into 8 triangles; roll up 1 inch on shortest side of dough. Place dough on top of meat mixture in spoke pattern with points towards center. Sprinkle with remaining 1/2 cup cheese.
• Bake at 375°F 15 to 20 minutes. Serve with a green salad.

Week of Sept 4, 2011

Sun - Indonesian Ginger Chicken (Foodnetwork.com) with Sweet Potatoes
Mon - Angel Hair with Cherry Tomatoes and Basil (Barilla.com)
Tue - Roast Turkey
Wed - Ham and Cheese Calzone (Pampered Chef)
Thur - Turkey Pot Pie (use leftover turkey from Tue)
Fri - Creamy Lemon-Pesto Chicken (Pampered Chef - DCB)

Sun - Indonesian Ginger Chicken  http://www.foodnetwork.com/recipes/ina-garten/indonesian-ginger-chicken-recipe/index.html

Mon - http://www.barillaus.com/Recipes/Angel-Hair-with-Cherry-Tomatoes-and-Basil.aspx


Roast Turkey
1 bone-in turkey (or bone-in turkey breast)
1 yellow onion, quartered
1 carrot, cut into 3 chunks
1 celery stlak with leaves, cut into chunks
3 bay leaves
5 cloves of garlic, peeled and crushed
1/2 cup water
1 tbsp Seasoning Salt (such as Johnny's)
1 tsp dried ground sage
1 tsp paprika
1 tsp black pepper
2 tbsp butter or oil
for gravy: 2 tbsp butter, 2 tbsp AP flour, salt and pepper to taste.
Mix Seasoning salt, sage, paprika and pepper together, set aside. Rinse and pat dry turkey. Cut a small whole in the skin so you can rub 1 tbsp butter and half the seasoning on the meat. Rub the skin with the other 1 tbsp butter and remainder of seasoning. Place the onion, carrot, celery, 1 bay leave, garlic in the cavity. In a large roasting pan with a bottom tray, pour in the water. But the 2 bay leaves in the water. Place the turkey breast up on the rack in the pan. Cover (if the pan does not have a lid, use a foil "tent"). Bake at 325F for 20 minutes per pound. For the last 30 minutes, heat the oven to 375F and take of the cover to brown the skin, basting once. Thickest part of the turkey should reach 175F when done. Remove and discard veggies.
For gravy: in a bowl, mix butter and flour. Use drippings from pan, pour into sauce pot. Whisk in butter mixture. Boil on high heat until it's desired thickness is reached.

The Pampered Chef ® Ham & Cheese Calzone

2 tbsp (30 mL) mayonnaise   2 tsp (10 mL) Dijon mustard   1 cup (250 mL) fresh broccoli florets (about 2 oz/60 g)   1 8-oz (250-g) slice smoked deli ham (about 1/2 in./1 cm thick)   1/2 small onion   8 oz (250 g) Swiss cheese, grated, divided   1 tbsp (15 mL) vegetable oil, divided   2 pkg (13.8 oz/283 g each) refrigerated pizza crust   1 oz (30 g) Parmesan cheese, grated

Preheat oven to 450°F (230°C). Combine mayonnaise and mustard in Classic Batter Bowl; mix well with Small Mix ‘N Scraper®. With Utility Knife, cut broccoli into small florets; dice ham. Using Food Chopper, coarsely chop onion. Grate Swiss cheese with Ultimate Mandoline fitted with grating blade. Combine broccoli, ham, onion and half of the Swiss cheese in batter bowl; mix well. Lightly brush Large Bar Pan with 1 tsp (5 mL) of the oil using Chef's Silicone Basting Brush. Unroll one package of dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Sprinkle with remaining Swiss cheese to within 1 in. (2.5 cm) of edges; spoon ham mixture over cheese. Unroll remaining dough directly over filling, matching edges of dough and shaping to fit as dough is unrolled. Trim 1/2 in. (1 cm) off sides of dough with Utility Knife. Press edges to seal with Mini-Tart Shaper. Brush remaining oil over dough. Using Utility Knife, make 12 slits, in three rows of four each, into top crust. Bake 14–16 minutes or until golden brown. Meanwhile, grate Parmesan cheese using Microplane® Adjustable Grater. Remove pan from oven; sprinkle Parmesan cheese over calzone. Bake 2–3 minutes or until cheese is melted and crust is deep golden brown. Slice with Pizza Cutter; serve with Mini-Serving Spatula.

Yield: 8 servings Nutrients per serving: Calories 440, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 40 mg, Carbohydrate 49 g, Protein 22 g, Sodium 1240 mg, Fiber 2 g

Leftover-Turkey Pot Pie
1 pie shell (just bottom part) dotted with fork (recipe in Desserts page)
1 cup left over turkey, cubed
1/2 cup peas and carrots mix
about 2 cups left over mashed potatoes and/or stuffing
1 cup left over gravy
Oven at 350F. Bake shell 1/2 way - about 8 minutes. Then arrange meat on bottom, sprinkle peas and carrots, spoon over gravy. On the top, spoon over the mashed potatoes. Bake until hot and top is browning on edges. (can be done with beef roast as well).

Creamy Lemon-Pesto Chicken & Linguine

Ingredients:
1   lemon 2   tbsp (30 mL) butter, melted 2   tbsp (30 mL) all-purpose flour 1   cup (250 mL) 2% milk 1   garlic clove, pressed 1/2   cup (125 mL) prepared basil pesto		6   boneless, skinless chicken breasts (about 4 oz/125 g each) 1   tbsp (15 mL) Citrus & Basil Rub 12   oz (350 g) uncooked linguini pasta 2   plum tomatoes 1/4   cup (50 mL) thinly sliced fresh basil leaves

Directions:
1.	Zest lemon using Microplane® Zester to measure 2 tsp (10 mL). Combine butter and flour in Classic Batter Bowl; whisk until smooth. Add lemon zest, milk and garlic pressed with Garlic Press to butter mixture; whisk well. Microwave, covered, on HIGH 3-4 minutes or until thickened, stirring every 60 seconds. Add pesto; mix well.
2.	Season chicken with rub. Place chicken in Deep Covered Baker, overlapping as necessary. Pour sauce over chicken. Microwave, covered, on HIGH 12-15 minutes or until internal temperature reaches 165°F (74°C) in thickest part of chicken and centers are no longer pink. Carefully remove baker from microwave using Oven Mitts. Let stand, covered, 5 minutes.
3.	Meanwhile, cook pasta according to package directions; drain. Set pasta aside and keep warm. Seed and dice tomatoes. Serve chicken and sauce over pasta; garnish with tomatoes and basil.
Yield: 6 servings Nutrients per serving: U.S. Nutrients per serving: Calories 480, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 75 mg, Carbohydrate 50 g, Protein 34 g, Sodium 500 mg, Fiber 3 g U.S. Diabetic exchanges per serving: 3 starch, 1 vegetable, 3 low-fat meat, 1 fat (3 carb) Cook’s Tips: If desired, store-bought lemon-pepper seasoning can be substituted for the Citrus & Basil Rub. Rice or other types of pasta such as spaghetti can be substituted for the linguine, if desired.