Week of Jan 30, 2012

Sun - Pan Fried Pork Chops (recipe below)
Mon - Oven Beef Stew (recipe below)
Tue - Tuscan Turkey Burgers (recipe below)
Wed - Beefy Enchilada Skillet http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=25723&categoryId=1&ref=%2fRecipeCategory.aspx%3fcategoryId%3d1&page=2
Thur - Penne with Meatballs http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-turkey-meatballs-recipe/index.html
Fri - Frozen Family Dinner (such as stoffers chicken Alfredo)
Sat - See page "Power Cooking Chicken" (Pampered Chef method) and Freezer Cooking

Pan Fried Pork Chops

4-6 (about 1 1/2 lb) pork chops

1 + 1/2 cup  milk

1 egg

3/4 cup bread crumbs (I use Progresso Italian)

Oil to coat the bottom of the pan (veg or canola)

flour coating:

1/2 cup AP flour

1 tbsp seasoning salt (such as Johnny's)

1 tsp onion powder

1 tsp black pepper

1 tsp garlic salt

To bread the chops you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack, a fork. Set up the assembly line: bowl with 1 cup of milk, paper plate with flour coating, bowl with 1 egg and 1/2 cup milk beaten together, paper plate with bread crumbs, and last the cooling rack. Put all the chops in the 1 st bowl. let set in the milk for 5 minutes. One chop at a time, place on the flour and coat with the coating. Dip in the egg mix. the place on the bread crumbs and coat the chop. Lay on the cooling rack until all chops are breaded.

To cook the chops, heat the oil in a large skillet (with a lid) on med-high heat. Add chops one at a time, being careful not to splatter yourself. Cover, and cook for 5-10 minutes or until the bottom side is golden brown and top is starting to turn from pink to white. Turn and cook until done. Middle of chop should reach 160F. Let rest 5 minutes on the cooling rack to drain oil. Serve with mashed potatoes and milk gravy (recipe follows).

 Milk Gravy

About 1+ tbsp Pan drippings from meat (chops, bacon, sausage, ect)

2 tbsp butter

2 tbsp leftover flour coating (or AP flour + seasoning salt)

salt and pepper to taste

3 cups milk

Scrap the pan and get the chucks out. Melt the butter in the pan on high heat. using a whisk, add the flour coating mix to the pan, turn down the heat to low and stir for 2 minutes or until it smells nutty. Turn the heat back up to high and 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). Taste, add salt and pepper as necessary.

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, peeled 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.

Tuscan Turkey Burgers

4-6 Turkey burgers with roasted red peppers and garlic (frozen patties), thawed

4-6 slices mozzarella cheese

4-6 hamburger buns

6 tbsp butter

Tuscan Spread: mix 1/2 cup Sun Dried Tomato Tapenade (recipe to follow) and 1 cup mayo OR soften cream cheese until incorporated.

lettuce and tomato if desired

Cook patties according to package directions. Spread 1/2 tbsp butter on each bun half. Toast buns in the broiler for 3-5 minutes or until golden brown. To assemble burgers: place patty on bottom bun, top with cheese and lettuce and tomato. Spread Tuscan Spread on top bun. Put together and enjoy. Serve with french fries sprinkled with garlic salt.

Week of Jan 22, 2012

Sun - Philly Cheese Steak Sandwiches
Mon - Scalloped Potatoes and Ham
Tue - Ravioli with Creamy Pesto
Wed - Mexijita Chicken (Foodnetwork.com) http://www.foodnetwork.com/recipes/sandra-lee/mexajita-chicken-recipe/index.html
Thur - Rice a Roni Buttery Herb Chicken skillet http://www.ricearoni.com/recipes/Buttery_Herb_Chicken
Fri - Ole Green Frittata (Pampered Chef recipe)

Philly Cheese "Steak" Sandwiches
1 lb lean ground beef OR 1 lb of very thinly sliced sirloin steak with 1 tbsp oil
1/2 yellow or sweet onion
1 green bell pepper
Sliced Provolone cheese
4-6 hoagie rolls
1 tsp each salt and pepper
1 tsp onion powder
1 tsp garlic powder
Mayo (optional)
Season ground beef with salt, pepper, onion powder, and garlic powder. Chop onion and bell pepper into very small pieces. Add to meat in a large nonstick skillet. Use a spatula to chop meat up into small pieces. Brown beef mixture over meduim-high heat until no longer pink. Drain.
Meanwhile, warm rolls in the oven on low heat (170-200F) or in the microwave for 10-30 seconds. Spread on Mayo if desired. Add scoops of the meat mixture until it reaches desired fullness. Top with 2 cheese slices.

Scalloped Potatoes and Ham

4 medium baker potatoes, thoroughly washed

1 cup cooked, diced ham

3 cups sharp/medium cheddar cheese

3 tbsp butter (not margarine)

3 tbsp AP flour

2 cups 2% milk

1 tsp each salt and pepper

1/2 tsp garlic powder

1 tbsp dried parsley flakes

1 tsp dried chives

Slice potatoes thinly, with skin, (I prefer using a Mandolin for this).  Place in "Microcooker" or other microwave steamer (you can also use a microwave-safe bowl partially covered with plastic wrap) with 2 tbsp water. Cook in microwave on high for 7 minutes, or until ALMOST done. You may have to do this in 2 batches.

To make sauce, melt butter in large nonstick skillet over medium-high heat. Stir in flour with a whisk (that is safe for non-stick, such as silicone coated). Reduce to low heat and let cook for about 2 minutes or until there is a nutty aroma. Increase temp back to medium-high, and stir in milk. Add 2 cups cheese, 1/2 cup at a time, letting each batch melt before adding more. After all cheese is incorporated, add in seasonings and parsley. Taste sauce, add salt and/or pepper if necessary. Take off heat. THIS WILL HARDED/THICKEN UP QUICKLY! MAKE WHEN READY TO ASSEMBLE CASSAROLE!

To assemble, in a greased 9 in square baking dish or 2 qt casserole dish, layer potatoes, ham then cheese sauce, and continue until you run out of potatoes, about 4 layers. On the top layer, spread any remaining sauce and top with the other 1 cup of cheese. If baking immediately, bake at 375F for 30 minutes, or until cheese on top is browned and potatoes are completely cooked. You can also let this cool and refrigerate for up to 3 days or freeze for up to 3 months to cook later. Make sure to allow the casserole to completely defrost before baking, and allow to warm up with the oven (do not pre-heat)

Ravioli with Creamy Pesto

1 bag frozen cheese ravioli, prepare according to package, drained

1 small jar pre-made pesto

2 oz plain cream cheese

Parmesan cheese, shredded

Over medium heat, warm pesto and cream cheese together until hot and smooth. Toss with ravioli. Sprinkle with shredded parm and serve.

Week of Jan 15, 2011

Sun - Easy Beef Bolognese
Mon - Crescent Ham and Cheese Rolls http://www.pillsbury.com/recipes/ham-and-cheese-crescent-roll-ups/fa391d2f-a05e-4184-a593-b1fc2fc315cf/
Tue - Ground Beef Tacos (see Sept 18, 2011)
Wed - Chicken Marsala http://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe/index.html
Thur - Beef Tips and Rice
Fri - Quick Chicken Primavera Risotto (Pampered Chef)

Beef with white rice

for beef:

2 lbs of beef stew meat

2 cups of water

salt, pepper, garlic salt (sprinkle to taste)

1 tbsp of Worcestershire sauce OR browning sauce

1 tbsp butter mixed with 2 tbsp of flour (looks like little beads) if needed to thicken sauce when done.

Mix ingredients in a 9x13 pan. Cover with foil and bake at 350 for 2 hours (or in crock pot for 6 hours) Follow directions on package for rice (minute rice is fine). Serve over white rice and beside a veggie or salad. To feed your whole family, you might need to double the recipe (but still in a 9x13 pan).

Easy Beef Bolognese

Ingredients

·                                 2 tablespoons olive oil

·                                 4 ounces pancetta or bacon, diced browned

·                                 1 1/2 cups chopped yellow onions

·                                 1/2 cup diced carrots

·                                 1/2 cup diced celery

·                                 1 tablespoon minced garlic

·                                 1/4 teaspoon ground nutmeg

·                                 2 tsp thyme

·                                 3/4 cup broth

·                                 1 lb ground beef

·                                 2 (14 1/2-ounce) cans crushed tomatoes and their juices

·                                 3 oz cream cheese

·                                 3 tablespoons chopped parsley leaves

·                                 Salt and freshly ground black pepper

·                                 1 pound fettuccine

·                                 1 cup freshly grated Parmesan cheese

Directions

In a large pot, heat the oil over medium high heat. Add the ground beef and cook, stirring, until browned. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, nutmeg and thyme, and cook for 30 seconds. Add the pancetta or bacon, tomatoes and simmer, stirring occasionally, over medium high heat until the sauce is thickened and flavorful, 20 to 30 minutes. Stir in the cream cheese and parsley, and adjust the seasoning, to taste. Remove from the heat and cover to keep warm.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine until al dente, about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend.

The Pampered Chef ® Quick Chicken Primavera Risotto Recipe

2 boneless, skinless chicken breasts (about 6 ounces each)  Salt and coarsely ground black pepper  Basil Oil or olive oil   1 lemon, cut in half crosswise   1 medium onion   1 large garlic clove, pressed   2 packages (8.8 ounces each) buttery or roasted chicken flavor pre-cooked rice   1 medium carrot, peeled   1 medium zucchini   2 plum tomatoes   2 - 2 1/2 cups chicken broth   1/2 cup (2 ounces) grated Asiago cheese   1/4 cup snipped fresh basil   2 ounces mascarpone cheese or cream cheese (optional)

1. Flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer. Season both sides with salt and black pepper. Lightly spray (12-in.) Skillet with oil using Kitchen Spritzer; heat over medium-high heat 1-3 minutes or until hot. Arrange chicken and lemon halves, cut sides down, in Skillet; cook 3-4 minutes on each side or until center of chicken is no longer pink (do not turn lemon halves). Remove chicken and lemon from Skillet. Cool slightly; slice chicken into 1/2-inch pieces using Chef's Knife and set aside. 2. Chop onion using Food Chopper. Lightly spray same Skillet with additional oil. Cook onion and garlic pressed with Garlic Press over medium heat 4-6 minutes or until onion is tender. 3. Add rice; juice caramelized lemon halves into Skillet using Citrus Press. Cook and stir 3-4 minutes or until juice is completely absorbed into rice. Cut carrot into julienne strips using Julienne Peeler. Slice zucchini using Crinkle Cutter. Seed tomatoes; dice using Utility Knife. Add vegetables and 2 cups of the broth to Skillet; bring to a boil. Reduce heat to medium; simmer 4-5 minutes or until broth is slightly thickened. Stir in chicken; cook until heated through. 4. Remove risotto from heat. Add Asiago cheese and basil; stir until cheese is melted and sauce is thickened (adjust sauce consistency with additional broth, if necessary). Stir in mascarpone cheese, if desired.

6 servings.  Yield: 6 servings Nutrients per serving: Light: Calories 250, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 45 mg, Carbohydrate 31 g, Protein 20 g, Sodium 940 mg, Fiber 3 g

Week of January 8, 2012

Cheese Zombie (school lunch pic)

Mon - "Cheese Zombies" (recipe below) and tomato soup
Tue - Fajitas (See Week of June 30, 2011)
Wed - Greek Chicken Pot Pies (Pampered Chef Recipe)
Thur - Tyson Chicken Sandwiches (frozen patties, cooked according to package)
Fri - Hearty Chicken Noodle Casserole (Campbell's recipe) http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=50682&ref=%2fSearchRecipesResult.aspx%3fq%3dhearty%2bchicken%26filter%3d

The Pampered Chef ® Greek Chicken Pot Pies Recipe

1/2 pkg (17.3 oz or 397 g) frozen puff pastry sheets (1 sheet), thawed   1 small onion   1 lemon   1 medium zucchini   1 medium red bell pepper   2 tsp (10 mL) olive oil   1 1/2 lb (700 g) boneless, skinless chicken thighs   2 tbsp (30 mL) Greek Rub   1 can (10.7 oz/284 mL) condensed cream of chicken soup   1 1/2 cups (375 mL) chicken broth   1/4 tsp (2 mL) coarsely ground black pepper

1. Preheat oven to 425°F (220°C). Unfold pastry sheet onto Large Grooved Cutting Board. Using narrow end of clear Food Chopper collar, cut out six pastry circles. Place circles on Large Round Stone with Handles; bake 14-16 minutes or until pastry is golden brown. 2. Meanwhile, finely chop onion with Food Chopper. Zest lemon using Microplane® Adjustable Grater to measure 1 tsp (5 mL) zest. Juice lemon using Juicer to measure 3 tbsp (45 mL) juice. Using Ultimate Mandoline fitted with v-shaped blade, slice zucchini; cut slices into quarters with Santoku Knife. Dice bell pepper into 1/2-in. (1-cm) pieces. 3. Add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Dice chicken using Chef's Knife. Combine chicken and rub in Stainless (4-qt./4-L) Mixing Bowl; toss to coat using Chef's Tongs. Add onion and chicken to Skillet and cook 4-5 minutes or until chicken is no longer pink in center. Stir in zest, juice, soup, broth and black pepper; cook, stirring occasionally, 3-4 minutes or until mixture comes to a simmer. Add zucchini and bell pepper to Skillet; cook 2-3 minutes or until vegetables are crisp-tender. 4. Remove baking stone from oven to Stackable Cooling Rack. Divide filling among serving bowls; top with puff pastry circles. 6 servings.

Nutrients per serving: Calories 300, Total Fat 15 g, Saturated Fat 4 g, Cholesterol 100 mg, Carbohydrate 15 g, Protein 26 g, Sodium 860 mg, Fiber 2 g

"Cheese Zombies" and Campbell's Tomato Soup
This recipe you can use my bread recipe at the last stage of the recipe (on the bread recipe page) OR 2 packages of Grands biscuits kneaded together; and any cheese you prefer, although if you want it to taste like the "cheese zombies" we remember for Zillah Elementary, you have to use Velveta!
Preheat oven to 350F. Place a rolled out 1/4 inch think rectangle of dough on a greased cookie sheet. Please cheese slices on dough, touching but not overlapping. Place another rectangle of dough on top. Brush top with melted butter. Bake until the dough is done, lightly browned and the cheese is melted (about 20-30 minutes). Let cool 5 minutes before cutting. Serve warm with hot soup.

week of January 2, 2012

Mon - Minestrone Soup
Tue - Tator Tot Casserole
Wed - Chicken Creole with Chilli Cream Sauce (Campbell's recipe) http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=30&ref=%2fSearchRecipesResult.aspx%3fq%3dchicken%2bcreole%26filter%3d
Thur - Sausage Peppers and Potatoes
Fri - Pizzas http://www.foodnetwork.com/recipes/alton-brown/pizza-pizzas-recipe4/index.html

Minestrone Soup
1 (28 oz) can crushed tomatoes with basil and oregano
1 can tomato paste
1 can kidney beans
1 can garbanzo beans (chickpeas)
1 bag (11 oz) frozen Italian veggies (zucchini, carrots, peppers)
1/2 medium onion, chopped
1 cup frozen green beans
Box of chicken or veggie stock
1 cup pasta, cooked and drained
1 tbsp olive oil
3 garlic cloves, pressed
Salt and pepper to taste
Cook onion in oil in a large stock pot until translucent. Add garlic, saute until fragrant. Add stock and tomatoes, heat on high until boiling. Add other ingredients. Heat on medium-high heat until hot. Taste, add salt and pepper to taste. Serve with shredded Parmesan cheese on top.

tator tot casserole

1 can of condensed cream of mushroom soup

1 bag of tator tots

1 lb ground beef

2 cups shredded cheddar cheese

salt and pepper

1. Crisp tots in oven on a cookie sheet at 425F for 10 minutes. Brown and drain ground beef.

2. Layer 1/2 the tots, 1/2 the soup, 1/2 beef and then 1/2 the cheese in a 2 quart casserole dish. Sprinkle with salt and pepper. Repeat. Bake at 350F until warm in center, about 30 minutes.

Sausage, Peppers and Potatoes Dinner

1 lb Italian Sausage

1 green bell pepper, chopped

1 red bell pepper, chopped

1 onion, chopped

4 medium potatoes, cubed

In a large non-stick skillet, cook ingredients together on medium heat until sausage is cooked through and potatoes are tender. Add salt and pepper to taste. Serve hot with crusty bread.