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.