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.
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