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.