Week of Dec 26, 2011

Mon -Ham and Beans (See week of Oct 2, 2011)
Tue - Creamy Lemon Pesto (Pampered Chef recipe)
Wed - Easy Salisbury Steak (Campbell's recipe) http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=25529&CID=EM-PX-MM-186
Thur - Family Burrito Bake (Pampered Chef recipe)
Fri - Microwaved "Baked" Zitti and Sausage

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.

Mircowaved “Baked” Ziti

Ingredients

1 lb of Italian sausage (or ground beef, seasoned with 1 tbsp of Italian seasoning, 2 tsp black pepper, 2 tsp seasoning salt [such as Johnny’s], 2 tsp garlic salt)

1 can/jar (660 – 780 grams) of your favorite tomato based pasta sauce

1 cup of shredded mozzarella or “Three Italian cheese” packaged mix

½ cup of shredded parmesan cheese

3 cups pasta (penne, zitioni or rigatoni work best, but you can use any that take 9-11 minutes to cook according to package)

3 ¾ cups water or chicken broth

2 tsp black pepper

2 tsp salt

1 tbsp olive oil

Directions:

Arrange the sausage (or meat) in an even layer on the bottom of the Baker. Cover and cook in the microwave on HIGH for 7-9 minutes or until no longer pink. Take out of microwave (remember the baker will be HOT use potholders) drain meat, crumble into small bite size pieces, and set aside.

Add pasta, oil, salt, pepper, and water or broth to baker. Cover, and microwave on HIGH for 16-19 minutes until pasta is tender, stirring after 10 minutes.

Drain pasta, if needed.

Mix pasta, sauce, meat, and ¾ of the cheese in the baker. Put the remainder of the cheese on the top of the mixture.

Microwave on HIGH, covered, until cheese is melted and bubbly, aprox 3 minutes. Enjoy!

Yields 6-8 servings.

Christmas Day Breakfast

Cinnamon Rolls (see breads recipes page, to right)
Egg and Sausage Casserole bake (below)
Hashbrowns with smoked ham (below)

Egg and Sausage Casserole Bake

1 lb roll breakfast sausage

5 eggs

3 oz cream cheese, softened

1 cup shredded cheddar cheese

1/2 can cream of mushroom soup

1 tsp each salt and pepper

Preheat oven to 350F. Brown and drain the sausage.  In a separate bowl, soften the cream cheese in microwave for 10 seconds. Mix cream cheese, eggs, salt, pepper, and soup together. Pour into a 9 inch round pie pan. Softly shake pan a little to let egg mix settle down and let air out. Sprinkle cheese on top. Bake until center reaches 165F temp, is brown on top, and sets up - about 40-60 minutes. Let sit for 5-10 minutes before slicing.

OR EASY ONE PAN MEAL: if you'd like to make this disha whole meal, layer two bags of Jimmy Dean Sausage/bacon Breakfast Skillet in a 9X13 inch pan. Remove the sausage from the list. Double the recipe above and pour over the Sausage mixture.

Hashborwns with Ham

1 package Ore-Ida shredded hashbrowns (frozen bag) OR 4 large baking potatoes, peeled cleaned and shredded and patted dry.

2 tsbp veggie oil

1 thick cut steak ham, cubed

Salt and Pepper to taste

In a lrage skillet, heat oil on med-high. Add in potatoes. Sprinkle generously with salt and pepper. Once potatoes are browned on one side flip them and had the ham. Stir. Brown other side. Add additional salt and pepper if needed. Serve warm.

Christmas Eve Dinner

Appitizers: Sun Dried Tomato Tapenade, Cheese Torta with crakers
Dinner menu:
Prime Rib Roast
Creamy Garlic and Chive Mashed Potatoes
Special Green Beans
Dinner Rolls (see Breads page)

Dessert: Bread Pudding with Whiskey Sauce with Vanilla Ice Cream
Appetizers: 
The Pampered Chef ®Greek Cheese Torta Recipe
1 loaf (16 oz/450 g) French baguette
Garlic Oil or olive oil
1 pkg (10 oz/300 g) frozen chopped spinach, thawed
2 pkg (8 oz or 250 g) cream cheese, softened
2 tbsp (30 mL) Greek Rub 

8 oz (250 g) crumbled feta cheese
1/2 cup (125 mL) sun-dried tomatoes in oil, drained and patted dry
3 tbsp (45 mL) shelled pistachios, coarsely chopped
Preheat oven to 375°F (190°C). Cut baguette into 1/4-inch-thick (6-mm) slices. Arrange bread slices in a single layer on Large Round Stone with Handles. Spray with oil using Kitchen Spritzer. Bake 10–12 minutes or until bread is golden brown. Remove from oven to Stackable Cooling Rack; cool completely.
Line small Colander with paper towels. Place spinach into Colander; wrap in paper towels and press until almost dry. Place cream cheese into Classic Batter Bowl; microwave on HIGH 30 seconds or until softened. Stir in spinach and rub; mix well. Add feta cheese; stir until well blended.
Finely dice tomatoes using Color Coated Paring Knife. Line Small Batter Bowl with plastic wrap; spread one-third of the cheese mixture evenly over bottom. Top with tomatoes, forming an even layer. Spread remaining cheese mixture over tomatoes.
To serve, invert torta onto serving platter. Remove plastic wrap. Press pistachios onto top of torta. Serve with toasted baguette slices or hearty crackers.
Yield: 32 servings Nutrients per serving: (about 1 tbsp/15 mL spread and 1 baguette slice): Calories 120, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 10 g, Protein 4 g, Sodium 270 mg, Fiber 1 Cook's Tip: If desired, 1 tsp (5 mL) lemon zest, 1/2 tsp (2 mL) dried oregano leaves and 1/4 tsp (1 mL) coarsely ground black pepper can be substituted for the Greek Rub.

The Pampered Chef ®Artichoke & Sun-Dried Tomato Tapenade Recipe
1 jar (6 ounces) marinated artichoke hearts 

6 sun-dried tomatoes packed in oil
1 small garlic clove, pressed
1 tablespoon toasted pine nuts
1 tablespoon snipped fresh parsley
1/8 teaspoon salt
Homemade Flatbread (optional)
Drain artichoke hearts and sun-dried tomatoes using small Colander. Place artichokes, tomatoes, garlic pressed with Garlic Press, pine nuts, parsley and salt on Cutting Board; finely chop together usingFood Chopper. Serve with Homemade Flatbread, if desired.
Yield: 12 servings Nutrients per serving: (1 tablespoon): Calories 20, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 2 g, Protein 1 g, Sodium 65 mg, Fiber less than 1 g 

Dinner:
Michael is in charge of the meat, so I don't have the recipe. But here is one I've seen that looks good. http://www.foodnetwork.com/recipes/paula-deen/foolproof-standing-rib-roast-recipe/index.html Note, you may need to keep on eye on your oven thermometer if you'll be using Paula Dean's recipe.



Creamy Garlic Mashed Potatoes
3 lb russet potatoes, peeled and cubed
1 cup cream
2 tbsp onion and chive cream cheese
6 cloves garlic, pressed
salt and pepper
Boil potatoes in heavily salted water until fall apart tender. Mash potatoes with a masher or put through a ricer to make more creamy. On medium heat, warm the milk and garlic in a small sauce pan, just until warm. Mix in cream and garlic mixture and cream cheese with potatoes. Taste, add salt and pepper as needed. Serve.


Special green beans: 1 thick slice of ham, diced OR 1/2 package of bacon. Boil or steam 2 1 lb bags frozen green beans with ham or 1 slice of the uncooked bacon, until they reach desired doneness. Drain. If using bacon: remove bacon slice, and add the rest of the crisped bacon in with the green beans. Toss with toasted almond slices, 2 tbsp butter, salt and pepper.


Bread Pudding

•  1 cups sugar
• 5 large beaten eggs
• 2 cups cream
• 2 tsp pure vanilla extract
• 1 loaf (or about 3 cups) stale french or italian bread
• 1/2 cup packed brown sugar
• 1/2 cup (1 stick) butter, softened
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 cup chopped pecans or sliced almonds
• Mix (granulated) sugar, eggs, cream, vanilla, in a large bowl. Mix 1/2 the butter, nuts and brown sugar in a mixing bowl. Put the bread cubes in a greased 9x13 baking dish. Add egg mixture, stir. Top with nut mixture. Let sit for 5-10 minutes before baking. Bake at 350f for 35-45 minutes.
• Whiskey Sauce: 1 cups heavy cream, 1/2 cup sweetened condensed milk, 1/4 cup brown sugar, 2 tbsp cornstarch, 3/4 cup bourbon or other whiskey, pinch salt, 2 tbsp unsalted butter, 
  In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm over bread pudding.

Week of Dec 18, 2011

Mon - Meatloaf (see week of October 30, 2011)
Tue - Baked Potato Chowder (Pampered Chef, Deep Covered Baker recipe)
Wed - Spaghetti and Italian sausage meatballs (packaged pasta and jar sauce)
Thur - Ham dinner
Fri - Frozen family meal
Sat & Sun - See Christmas Eve and Christmas Day


Loaded Baked Potato Chowder (Pamped Chef recipe - My Version)
1 lb package bacon Chop bacon into pieces. Cook in a skillet on med-high heat until crisp. 
3 large baking potatoes (about 2½ lbs/1.1 kg)
3½ cups (875 mL) milk, divided
4 oz (125 g) cream cheese, softened
2 tbsp (30 mL) butter
2-3 green onions 
(¼ cup/50 mL sliced)
4 oz (125 g) sharp cheddar cheese, grated
1 tsp garlic salt
1½ tsp (7 mL) salt
½ tsp (2 mL) coarsely ground black pepper
1. Keep one peice whole for cooking soup. Chop the rest of the bacon into pieces. Cook in a skillet on med-high heat until crisp. Remove from pain to allow to drain. Reserve 1 tbsp drippings to add to the cream cheese. 
2. Chop green onions. Revere white bottoms (without roots) for soup, and greens for topper.
3. Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour ½ cup (125 mL) of the milk over potatoes. Sprinkle on 1/2 tsp each salt and pepper, and the garlic salt, add in onion bottoms. Lay an uncooked strip of bacon over the potatoes.
4. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Remove and discard the onion peices and bacon strip. Coarsely mash potatoes with Mix ‘N Chop.
5. Whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 1 cup milk, 1/2 cup cream whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot. 
Carefully remove baker from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black pepper, and mix using Small Mix ‘N Scraper® until cheese is melted. Serve with toppings, if desired.
ANGIE;S NOTE: my version (above, is more then likley higher in fat and calories. Yield: 6 servings (8 cups/2 L) U.S. Nutrients per serving (about 11/3 cups/325 mL): Calories 390, Total Fat 19 g, Saturated Fat 11 g, Cholesterol 65 mg, Carbohydrate 43 g, Protein 14 g, Sodium 880 mg, Fiber 3 g
Cook’s Tip: For a lighter version, omit butter. Substitute fat-free (skim) milk, reduced-fat (Neufchâtel) cheese and light cheddar for the 2% milk and full-fat cheeses. U.S. Nutrients per serving: Calories 300, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 30 mg, Carbohydrate 43 g, Protein 16 g, Sodium 890 mg, Fiber 3 g


Meatballs
Combine 1 lb ground Italian Sausage, 1/2 cup Italian style bread crumbs, 1 egg, 1 tsp salt and pepper in a large mixing bowl (I like my Batter Bowl for this), mix just until combined. Do not over mix. Using small or medium size scoop, spoon out scoop-fulls of mix, roll into ball and drop meatballs in large nonstick skillet - all should fit. Cook on medium-high heat, stirring occasionally, until browned and internal temp of 185F is reached. Add 1 jar of marinara sauce to skillet. Simmer until hot. Meanwhile, cook pasta according to package directions.


Ham Dinner (Maple Ginger Glaze)
1 large ham (7+ lbs) cook 20 minutes per pound in roasting pan in a 350F oven, covered with foil, except for the last 30 minutes, which is when I put on the glaze (below). Maple Ginger Glaze: in a microwave safe bowl, mix 1/4 cup maple syrup, 1/4 cup apple juice or cider, 1/4 cup packed brown sugar, 1/4 finely crushed ginger snaps, 2 tbsp Dijon mustard. Place in microwave for 30 seconds on high. At the last 30 minutes of cooking, poor glaze over ham and spread all over ham.
Serve with mashed potatoes, green beans, and rolls.

Week of Dec 11, 2011

Sun - Biscuits (see Bread Recipe page) and Sausage Gravy
Mon - Mexican Lasagna (Pampered Chef)
Tue - Three Bean Chili
Wed - Chicken and Rissoto (pan fried chicken and boxed rissoto)
Thur - Raviolis (frozen, follow directions on box/bag)
Fri - Zuppa Toscana http://www.food.com/recipe/olive-garden-copycat-zuppa-toscana-38298


Sausage Gravy

1 lb breakfast sausage, browned reserve drippings

1-2 tbsp butter (if needed, see below)

2 tbsp AP flour

1 tsp onion powder

1 tsp garlic salt

salt and pepper to taste

3 cups milk

Scrap the pan and remove the big chucks. Leave 3 tbsp of drippings in pan, add melted butter to the pan if you do not have 3 tbsp of drippings. Mix the flour and seasonings (except salt and pepper). On high heat, using a whisk, add the flour mix to the pan. Stir until incorporated, then turn down the heat to low and stir for 1-2 minutes or until it smells nutty. Turn the heat back up to high and slowly add the milk, constantly whisking. Boil until the gravy comes to the thickness you like (remember it will continue to thicken off the heat for a bit). Mix in sausage. Taste, add salt and pepper as necessary.

Mexican Chicken “Lasagna”

¼ cup lightly packed fresh cilantro leaves

1 pkg (8 oz) cream cheese

2 cups (8 oz) shredded Monterey Jack cheese, divided

1 medium onion (about 2/3 cup chopped)

1 can (28 oz) enchilada sauce

12 (6-in.) corn tortillas

3 cups diced or shredded cooked chicken

Additional chopped fresh cilantro leaves (optional)

Chop cilantro with Chef’s Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well using Small Mix ‘N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 up of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.

To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle

with remaining ½ cup Monterey Jack cheese.

Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.

Yield: 8 servings Nutrients per serving: Calories 390, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 105 mg, Carbohydrate 25 g, Protein 26 g, Sodium 710 mg, Fiber 2 g

Cook’s Tip: This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and refrigerate. When ready to serve, let baker stand at room temperature 15 minutes. Microwave, covered, on HIGH 21-23 minutes or until hot. Proceed as recipe directs. Spicy enchilada sauce can be used for more kick.

If you do not have a DCB use a microwave safe 2 qt casserole dish.

3 Bean Beef Chili

1 lb ground beef

1 15.5 oz can Pinto beans

1 15.5 oz can Black beans

1 15.5 oz can Kidney beans

2 14 oz cans diced tomatoes (use ones with chilis, for hotter chili)

1 onion, diced

2 small cloves garlic

1 green and/or red bell pepper

2 cups beef stock

Salt and pepper to taste

1 tbsp oil

Brown beef, drain. In a large stock pan sauté onions and bell peppers on medium until onions are translucent. Add garlic, cook until fragrant. Add beef, beans, tomatoes with the juice, and stock to pan. Bring to a boil. Boil over medium heat for at least 30 minutes. OR cook in slow cooker (with the browned beef) on high for 6 hours. Taste and add salt and pepper accordingly.

This makes a lot of chili! You can refrigerate, after cooling completely, for up to 3 days or freeze for up to 6 months if in an airtight container.

Week of Dec 4, 2011

Sun - Rotissery Chicken
Mon - Cheddar Ham Turnovers
Tue - Smoky Black Bean Chicken Wraps
Wed - Oven Beef Stew
Thur - Chicken Curry and Ginger Rice
Fri - Fried Polenta with Sausage Ragu (see week of  May 29th 2011, I will pan frying the polenta round in 2 tbsp olive oil on medium heat until browned on each side instead of grilling)
Sat - Frozen Family Dinner

Rotissery Chicken - I will be attempting to do one in our new toaster oven - directions in the instruction manual. You can buy one from the store (Walmart or Yokes has good chickens, hot and ready) or roast one in the oven or DCB if you don't have a toaster oven that does this. See Week Sept 25, 2011 for recipe. Serving with boxed rice pilaf and peas.

Cheddar Ham Turnovers
Lay out rounds of refrigerated biscuit dough on a parchment paper-lined baking sheet. Spread onion and chive cream cheese on dough, top with shredded cheddar and chopped ham. Fold into half-moons and crimp to seal, brush with melted butter, then bake as the label directs. 



Smoky Black Bean Chicken Wraps (Pampered Chef)
Combine:
1 lb of cooked Chicken
1 can (15 oz) black beans, drained and
rinsed
1½ cups water
1-2 tbsp Smoky Barbecue Rub
(see Cook’s Tip)
2 cups cooked rice
1 tbsp Smoky Barbecue Rub
 In (12-in.) Skillet, Heat over medium-high heat 3-5 minutes or until heated through.
• Divide 4 oz shredded cheddar cheese evenly among six 11-in. flour tortillas; top with chicken mixture and optional ingredients such as lettuce, tomatoes and barbecue/hot sauce.
• Roll up tightly, cut wraps in half on a bias.

Oven Beef Stew

2 lb stew meat (beef cubes)
1 cup water, plus more as needed
2 tbsp Worcestershire Sauce
1 tsp each onion salt, garlic powder, salt and pepper
2 carrots, chopped

1/2 onion, chopped

2 celery stocks, chopped

4 potatoes, cubed

1 box beef broth

2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Preheat oven to 350f. In a 9x13 oven safe pan, water and Worcestershire sauce and seasonings, mix. Add meat and onion.

Bake, covered with foil, for 1-2 hours until ALMOST fork tender. Keep liquid level up to just covering meat by adding HOT water as needed.

Add veggies, and continue cooking until potatoes are tender.
When done, add broth. To thicken, combine 2 tbsp each butter and flour (do not use margarine). Whisk into stew and boil until it reaches desired thickness. Serve and enjoy.


Yellow Chicken Curry
2 tsp - 1 tbsp Panang Curry Paste (I like A Taste of Thai brand)
2 medium potatoes, cubed
1 bell pepper, diced
2 carrots, diced
1/2 onion, diced
1/2 tsp ground ginger
1 (13.5 oz) can Coconut Milk
1 can chicken stock
2 lb chicken, cubed
1 tbsp oil
In a large stock pot, cook chicken and vegatables (except potatoes) in oil until chicken is no longer pink. Add curry paste, coconut milk, ginger, potatoes and chicken stock to pot. Simmer on medium until at least potatoes are tender, up to 1 hour. Serve with white or jasmine rice.