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.