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