Week of Oct 30, 2011

Sun - Homemade Marinara and Spaghetti

Mon - Chicken Enchilada Mummies (I'm doing beef instead of chicken) Pillsbury.com 
Tue - Roasted Pork and Veggies

Wed - Parmesan Chicken Strips and Potatoes

Thurs- Meatloaf

Fri - Picante Chicken Bake (Campbell's Kitchen)

Marinara Sauce

6 large fresh tomatoes, peeled and seeded, diced
1 14 oz can diced tomatoes with juice (or double fresh tomatoes)

2 tbsp tomato paste
1 tbsp each fresh basil and oregano, chopped
2 tsp italian parsley, chopped
4 cloves garlic, pressed
1 medium onion, chopped
1 bell pepper, chopped
1 tbsp olive oil
1 lb ground meat (1/2 mild italian sausage, 1/2 beef, recommended)
1 tbsp granulated sugar
2 cups stock (any you prefer, I use veggie)
Salt and pepper to taste
In a large sauce/stock pan: Brown meat. Drain, chop. (can do meatless if prefer). Saute onion, green pepper in oil until tender, add garlic until fragrant. Add other ingredients. Simmer on med-low heat for at least 1 hour (3 hours best). Can refrigerate for up to 4 days or freeze in air tight container(s) for up to 6 months.

Roast Pork and Veggies

3+ lb pork roast

salt and pepper

1 large yellow onion, chopped

1 lb bag carrots, chopped or baby carrots

4 celery, chopped

4 cloves garlic, pressed

3-4 medium sweet potatoes, (yams) cubed

1 tsp thyme

3 bay leaves

1 tsp dried rosemary

2 cups stock

1/2 cup apple juice/cider

Directions

Remove meat after 2 1/2 hours, and add potatoes to pot, and return meat. Add more hot stock if there is none left in pan. Cover with foil. Cook for one more hour or until potatoes are tender.

Sprinkle roast with salt and pepper. Add all (except sweet potatoes) to roasting pan or oven safe pot. Add stock and juice. Add roast. Bake covered with foil for 2 1/2 hours at 350F. Turn meat over every hour. 

Chicken Enchiliada Mummies http://www.pillsbury.com/recipes/chicken-enchilada-mummies/24e06831-cb29-4cd2-a838-fb20558bc480/

Parmesan Potatoes

4 Baking Potatoes, sliced into thin circles

1 cup Kraft Parmesan cheese

1/4 cup flour

2 tbsp each salt and pepper

1 tbsp garlic powder

Put flour, salt, pepper, garlic, and cheese into plastic freezer bag (gallon size) and shake to mix. Put in potatoes and shake until potatoes are coated. Use butter to coat the cookie sheet. Lay potatoes on the sheet in single layer (no over lapping). Bake at 350 in the oven until potatoes are done and light brown - about 30 minutes. Turning potatoes over once.

Chicken - 3-4 chicken breasts cut into strips. Use same coating and method as potatoes above. Bake on greased cookie sheet at 350F until no longer pink and reaches 165F temp. Turning strips over once. 

You can bake both potatoes and chicken in oven on 2 separate sheets, on middle and one rack above middle. Turn pan and switch racks half-way through cooking.

Meatloaf (my oven recipe)

2 lb lean ground beef (or 1 beef 1 turkey for low fat)

1 1/4 cup bread crumbs

1 large egg, lightly beaten
1/2 tsp each salt and pepper

1 tsp Worcestershire sauce

1/4 tsp garlic powder
1 tbsp olive oil, for turkey only

Topping: 1/2 cup ketchup, 1 tsp BBQ sauce, 2 tbsp brown sugar. Mix in a bowl.

Mix ingredients together until incorporated, do not over mix. Place in a loaf pan, best to use a meatloaf pan that has a way to drain fat off bottom. Bake at 350F for 1 hour or until temp reaches 160F in center. Add topping sauce 20-30 minutes before done, if desired. Allow to stand 5-10 minutes before slicing.

DCB option: place in DCB. Microwave covered on high for 17-20 minutes, or until reaches temp of 150F. Top with sauce, if desired, microwave covered for another 2-3 minutes, or until temp reaches 160F. Allow to stand 5-10 minutes before slicing.

Picante Chicken Bake  http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=25911&ref=%2fSearchRecipesResult.aspx%3fq%3dPicante%2bChicken%26filter%3d%26fbid%3dU9NzDk-_nsc&fbid=U9NzDk-_nsc