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 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.
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.
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.
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