MON - Patisserie Chicken (from store)
TUE - Baked Chicken and Dumplings
WED- Corn Chowder and Cheese Biscuits
THUR - Tatar Tot Casserole
FRI- Quick Chicken Primavera Risotto Recipe (Pampered Chef, SB FW 2006)
SUN - Place two cups mac n cheese (or a boxed mac n cheese, prepared), and 1 1/2 cups leftover chili (or 1 can of chilli) into a pot with a 1/2 cup water. Heat over medium heat until hot. Top with shredded cheese and/or fresh chopped onions.
Baked Chicken and Dumplings
1 lb cooked, diced or shredded chicken
1 can cream of celery or chicken soup
2 stalks of celery, diced
2 cloves of garlic, pressed
1/2 medium onion, diced
1 small bag of frozen mixed veggies
1 1/2 can of water
salt and pepper
Sauté the onion, celery and garlic until onion is translucent. Meanwhile, mix soup, water, salt and pepper in a 9x13 baking pan. Add all other ingredients, and mix together.
(dumplings - drop biscuits)
2 cups flour
1 tsp sugar
1 tsp baking powder
1 tsp salt
4 tbsp soft butter
4 tbsp shortening
3/4 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 3/4 cup milk, let sit 2 minutes)
Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk, mix until it forms a dough. Scoop small dumplings out of the mix and drop into the pan on top of the chicken/veg mix.
Bake at 375 uncovered until the dumplings are golden brown and done all the way through. About 30-40 minutes.
WED: Paula Dean's Corn Chowder http://www.foodnetwork.com/recipes/paula-deen/chef-jacks-corn-chowder-recipe/index.html Serve with cheddar biscuits, recipe follows:
Cheesy Drop biscuits
2 cups flour
1 tsp sugar
1 tsp baking powder
1 tsp salt
1 tsp garlic powder
4 tbsp soft butter
4 tbsp shortening
3/4 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 3/4 cup milk, let sit 2 minutes)
1/2-3/4 cup finely grated cheese
Egg wash: 1 egg, 1/2 cup water beat together
Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender, until it resembles peas. Add butter milk, mix until it forms a dough. Fold in cheese. Scoop small amount out of the mix. Form into balls with you hand and drop onto a greased cookie sheet. Brush with egg wash or melted butter. Bake at 350F until biscuits are golden brown and done all the way through. About 15 minutes.
tator tot casserole
1 can of condensed cream of mushroom soup
1 bag of tator tots
1 lb ground beef
1 cup shredded cheddar cheese
salt and pepper
1. Crisp tots in oven on a cookie sheet at 425F for 10 minutes. Brown and drain ground beef.
2. Layer 1/2 the tots, 1/2 the soup, 1/2 beef and then 1/2 the cheese in a 2 quart casserole dish. Sprinkle with salt and pepper. Repeat. Bake at 350F until warm in center, about 30 minutes.
Quick Chicken Primavera Risotto Recipe (Pampered Chef)
2 boneless, skinless chicken breasts (about 6 ounces each)
Salt and coarsely ground black pepper
Basil Oil or olive oil
1 lemon, cut in half crosswise
1 medium onion
1 large garlic clove, pressed
2 packages (8.8 ounces each) buttery or roasted chicken flavor pre-cooked rice
1 medium carrot, peeled \
1 medium zucchini
2 plum tomatoes
2 - 2 1/2 cups chicken broth
1/2 cup (2 ounces) grated Asiago cheese
1/4 cup snipped fresh basil
2 ounces mascarpone cheese or cream cheese (optional)
Flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer. Season both sides with salt and black pepper. Lightly spray (12-in.) Skillet with oil using Kitchen Spritzer; heat over medium-high heat 1-3 minutes or until hot. Arrange chicken and lemon halves, cut sides down, in Skillet; cook 3-4 minutes on each side or until center of chicken is no longer pink (do not turn lemon halves). Remove chicken and lemon from Skillet. Cool slightly; slice chicken into 1/2-inch pieces using Chef's Knife and set aside.
Chop onion using Food Chopper. Lightly spray same Skillet with additional oil. Cook onion and garlic pressed with Garlic Press over medium heat 4-6 minutes or until onion is tender.
Add rice; juice caramelized lemon halves into Skillet using Citrus Press. Cook and stir 3-4 minutes or until juice is completely absorbed into rice. Cut carrot into julienne strips using Julienne Peeler. Slice zucchini using Crinkle Cutter. Seed tomatoes; dice using Utility Knife. Add vegetables and 2 cups of the broth to Skillet; bring to a boil. Reduce heat to medium; simmer 4-5 minutes or until broth is slightly thickened. Stir in chicken; cook until heated through.
Remove risotto from heat. Add Asiago cheese and basil; stir until cheese is melted and sauce is thickened (adjust sauce consistency with additional broth, if necessary). Stir in mascarpone cheese, if desired.
Yield: 6 servings Nutrients per serving: Light: Calories 250, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 45 mg, Carbohydrate 31 g, Protein 20 g, Sodium 940 mg, Fiber 3 g
2 ounces mascarpone cheese or cream cheese (optional)
Flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer. Season both sides with salt and black pepper. Lightly spray (12-in.) Skillet with oil using Kitchen Spritzer; heat over medium-high heat 1-3 minutes or until hot. Arrange chicken and lemon halves, cut sides down, in Skillet; cook 3-4 minutes on each side or until center of chicken is no longer pink (do not turn lemon halves). Remove chicken and lemon from Skillet. Cool slightly; slice chicken into 1/2-inch pieces using Chef's Knife and set aside.
Chop onion using Food Chopper. Lightly spray same Skillet with additional oil. Cook onion and garlic pressed with Garlic Press over medium heat 4-6 minutes or until onion is tender.
Add rice; juice caramelized lemon halves into Skillet using Citrus Press. Cook and stir 3-4 minutes or until juice is completely absorbed into rice. Cut carrot into julienne strips using Julienne Peeler. Slice zucchini using Crinkle Cutter. Seed tomatoes; dice using Utility Knife. Add vegetables and 2 cups of the broth to Skillet; bring to a boil. Reduce heat to medium; simmer 4-5 minutes or until broth is slightly thickened. Stir in chicken; cook until heated through.
Remove risotto from heat. Add Asiago cheese and basil; stir until cheese is melted and sauce is thickened (adjust sauce consistency with additional broth, if necessary). Stir in mascarpone cheese, if desired.
Yield: 6 servings Nutrients per serving: Light: Calories 250, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 45 mg, Carbohydrate 31 g, Protein 20 g, Sodium 940 mg, Fiber 3 g
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