Week of April 22, 2012

Sun - Meat Lasagna 
Mon - Chicken Fried Rice and Wonton Dumplings
Tue -  Pot Roast
Wed - Nachos http://www.foodnetwork.com/recipes/paula-deen/macho-nachos-recipe/index.html
Thur - Pork Chops with Applesauce http://www.foodnetwork.com/recipes/rachael-ray/pork-chops-with-golden-apple-sauce-recipe/index.html
Fri - Pizza (frozen, prepared according to package)

Lasagna

1 1/2 - 2 boxes (about 16 pieces) of packaged or fresh lasagna noodles, cooked el dente

16 oz ricotta cheese

1 egg, beaten

1 cup of three Italian cheese blend (Romano, parmesan, mozzarella)

2 tsp each salt and pepper

4 cups shredded cheese (mozzarella or cheddar/mozzarella mix, or Italian mix)

2 jars/cans of favorite marinara/spaghetti sauce

1 lb italian sausage, browned and crumbled

Mix ricotta, egg, salt, pepper, and 1 cup of italian blend cheese in a mixing bowl. In a 9x13 pan, spread a lite layer of sauce on the bottom of the pan. Next, put a layer of noodles - about 4 noodles slightly overlapping. Scoop small spoonfuls of ricotta mixture on noodles (no need to spread, it will melt). Top with sauce, sausage, and cheese. Repeat two more times. Last, add another layer of noodles, sauce and shredded cheese.

Bake at 350, covered with foil, in the oven until warm - about 40 minutes. If desired, take foil off for the last 10 minutes to brown cheese.

Wonton Dumplings (Pampered Chef)  1/2 lb (250 g) 93% lean ground turkey   1 egg   2 tbsp (30 mL) soy sauce   1 1/2 tbsp (22 mL) Asian Seasoning Mix   1 tbsp (15 mL) plain dry bread crumbs   1 garlic clove, pressed   16 square wonton wrappers  Sauce  1/4 cup (50 mL) rice vinegar   2 tbsp (30 mL) soy sauce   1 tbsp (15 mL) Asian Seasoning Mix   1 garlic clove, pressed

1. For wontons, combine turkey, egg, soy sauce, seasoning mix, bread crumbs and garlic pressed withGarlic Press in Classic Batter Bowl. Mix using Small Mix ‘N Scraper®. 2. Spray inside of Stainless Steamer with nonstick cooking spray. Place wonton wrappers on smooth side of Large Grooved Cutting Board. Using rounded Small Scoop, place a scoop of turkey mixture onto center of each wonton. Lightly brush outer edges with water. Bring corners of each wonton up toward center. Pinch edges to seal and place into Steamer. 3. Bring 3 cups (750 mL) water to a boil in (12-in./30-cm) Skillet. Reduce heat to a simmer and place Steamer into Skillet. Cover; cook wontons 5-7 minutes or until Digital Pocket Thermometer inserted into center of wontons registers 160°F (71°C). Meanwhile, for sauce, combine ingredients in Small Batter Bowl; mix well. Carefully transfer wontons to serving platter using Sauté Tongs. Serve wontons with sauce.

Yield: 16 appetizers

Nutrients per serving: (1 appetizer and about 1 tsp/5 mL sauce): Calories 80, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 25 mg, Carbohydrate 12 g, Protein 6 g, Sodium 390 mg, Fiber 0 g

Cook's Tip: If desired, one 1-in. (2.5-cm) piece peeled fresh gingerroot, finely grated, 2 garlic cloves, pressed and 1/4 tsp (1 mL) cayenne pepper can be substituted for the Asian Seasoning Mix in the wontons.  For seasoning mix in the sauce, substitute1 tsp (5 mL) grated fresh gingerroot and 1 tsp (5 mL) toasted sesame oil.  Serve with boxed fried rice (prepared according to package) with cooked, diced chicken mixed in.

 Pot Roast

Ingredients

3 lb chuck roast

salt and pepper

1 large onion, chopped

1 lb bag carrots, chopped or baby carrots

4 celery, chopped

4 cloves garlic, pressed

6 medium red potatoes, quartered

1 tbsp thyme

3 bay leaves

1 teaspoon dried rosemary

1 tbsp Worcestershire sauce

1 tsp browning liquid

5 cups beef or veggie stock

Directions

Brown roast in 2 tbsp oil on high heat preferably in the roasting pan or cast iron pot (Dutch oven) you will be using to roast meat in oven. Turning to brown on all sides. Remove meat. While still on high heat, add 1 cup of the stock, scrap pan. Add all other ingredients except potatoes to pan. Return meat and add enough stock so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil /lid for 3 hours at 350F. Turn meat over every hour. Remove meat. Add potatoes to pot, and return meat. the liquid should cover the potatoes. Add more HOT stock if need. Cover. Cook for one more hour or until potatoes are tender.

Roast should be fall-apart tender when done.

For Gravy:

2 tbsp all-purpose flour

2 tbsp butter

mix together, whisk into drippings from roast pan on high heat. Boil, whisking constantly until thickness is reached.