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.