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.
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