Week of Nov 20, 2011

Sun - Pasta Fagoili (homemade soup, contact me for recipe AngelaLgsdn.com)
Mon - Chipotle Chili Cornbread Bake (Pampered Chef)
Tue - Mushroom Pork Chops
Wed - Pot Stickers and Fried Rice (Foodnetwork.com)
Thur - Thanksgiving
Fri - Enchiladas

Chipotle Chili Cornbread Bake Recipe

1 medium green bell pepper   6 green onions with tops, divided   1 lb (450 g) 90% lean ground beef   1 can (16 oz or 398 mL) chili beans in sauce, undrained   1 cup (250 mL) chunky salsa   2 tbsp (30 mL) Chipotle Rub   1 pkg (8.5 oz) corn muffin mix (see Cook’s Tip)   1 container (8 oz or 250 mL) sour cream   1 egg   1/2 cup (125 mL) shredded cheddar cheese (optional)   1 plum tomato, seeded and diced (optional)

Coarsely chop bell pepper using Food Chopper. Thinly slice green onions using Color Coated Chef's Knife, separating white and light green bottoms from tops. Reserve 1 tbsp (15 mL) of the onion tops for garnish. Place remaining tops into Classic Batter Bowl. In Deep Covered Baker, combine bell pepper, onion bottoms and beef; mix well. Microwave, covered, on HIGH 7-9 minutes or until beef is no longer pink, breaking into crumbles halfway through using Mix ‘N Chop. Remove baker from microwave using Oven Mitts; carefully pour off juices. Add beans, salsa and rub to beef mixture; mix well. Cover; microwave on HIGH 5 minutes or until hot. Meanwhile, combine muffin mix, sour cream and egg in batter bowl; mix well. Scoop muffin mixture evenly over chili using Medium Scoop; spread evenly to edges of baker using Small Spreader. Microwave, covered, on HIGH 7-9 minutes or until center of cornbread springs back when lightly pressed. Sprinkle cheese over cornbread, if desired; cover and let stand 5 minutes. Garnish with reserved onion tops and tomato, if desired.

Yield: 8 servings Nutrients per serving: Calories 360, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 85 mg, Carbohydrate 37 g, Protein 18 g, Sodium 960 mg, Fiber 5 g  Cook's Tip: If desired, 1 tbsp (15 mL) finely chopped chipotle peppers in adobo sauce can be substituted for the Chipotle Rub.  Mushroom Pork Chops 2 lb (4-6 peices) bone in, thin cut pork chops 1 can condensed mushroom soup 2 tbsp Worcestershire Sauce 1 tsp each salt and pepper water as needed 2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup with 1 1/2 cans full of water until combined. Add Worcestershire sauce and salt and pepper, mix. Place chops in soup mix, making sure not to overlap. Spoon sauce over top to coat. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just below covering chops. Add more HOT water as needed.  When chops are done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Replace chops in sauce. Serve immediately. Serve with mashed potatoes and a veggie. (We like seasoned green beans with this). POT STICKERS http://www.foodnetwork.com/recipes/guys-big-bite-/pot-sticker-ginger-pork-recipe/index.html serve with boxed fried rice prepared according to package. Enchiladas 1 1/2 - 2 cups cooked diced or shredded chicken (or leftover turkey) 12-16 corn tortillas (taco size) 1 can cream of chicken soup 1 large can (around 7 oz) of diced green chilies  1 cup of sour cream Shredded cheese Mix soup, chili's, sour cream in a bowl, and set aside. Warm the tortillas in the microwave for 30-60 seconds until flexible. Spray a 9x13 rectangular baking pan with oil. To assemble the enchiladas, place tortilla in the pan, fill with a spoonful of chicken, cream mixture, and a sprinkling of cheese. Roll the tortilla up with the open side down. Repeat until pan is full. I usually do 12 total - 8 down lengthwise, an two sets of two on the side of the pan. Spread the rest of the cream mix over the top. Sprinkle with cheese. Heat in 350 degree oven for about 30 minutes until hot in middle and cheese is melted.