Week of April 29, 2012

Sun - Mushroom Baked Pork Chops
Mon - Meatloaf
Tue - Creamy Lemon-Pesto Chicken (Pampered Chef)
Wed - Goulosh http://www.foodnetwork.com/recipes/paula-deen/bobbys-goulash-recipe2/index.html
Thur - Tequila-Lime Chicken
Fri - Eating out

Mushroom Pork Chops

2 lb (4-6 peices) bone in, thin cut pork chops1 can condensed mushroom soup2 tbsp Worcestershire Sauce1 tsp each salt and pepperwater as needed2 tbsp butter and 2 tbsp flour combined, to thicken gravy/saucePreheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup with 1 1/2 cans full of water until combined. Add Worcestershire sauce and salt and pepper, mix. Place chops in soup mix, making sure not to overlap. Spoon sauce over top to coat. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just below covering chops. Add more HOT water as needed. When chops are done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Replace chops in sauce. Serve immediately. Serve with mashed potatoes and a veggie. (We like seasoned green beans with this).
1/2 tsp each salt and pepper
1 tbsp olive oil, for turkey only

Meatloaf

2 lb lean ground beef (or 1 beef 1 turkey for low fat)

1 1/4 cup bread crumbs

1 large egg, lightly beaten

1 tsp Worcestershire sauce

1/4 tsp garlic powder

Topping: 1/2 cup ketchup, 1 tsp BBQ sauce, 2 tbsp brown sugar. Mix in a bowl.

Mix ingredients together until incorporated, do not over mix. Place in a loaf pan, best to use a meatloaf pan that has a way to drain fat off bottom. Bake at 350F for 1 hour or until temp reaches 160F in center. Add topping sauce 20-30 minutes before done, if desired. Allow to stand 5-10 minutes before slicing.

Creamy Lemon-Pesto Chicken & Linguine (Pampered Chef Recipe)

Ingredients:
1   lemon 2   tbsp (30 mL) butter, melted 2   tbsp (30 mL) all-purpose flour 1   cup (250 mL) 2% milk 1   garlic clove, pressed 1/2   cup (125 mL) prepared basil pesto		6   boneless, skinless chicken breasts (about 4 oz/125 g each) 1   tbsp (15 mL) Citrus & Basil Rub 12   oz (350 g) uncooked linguini pasta 2   plum tomatoes 1/4   cup (50 mL) thinly sliced fresh basil leaves

Directions:
1.	Zest lemon using Microplane® Zester to measure 2 tsp (10 mL). Combine butter and flour in Classic Batter Bowl; whisk until smooth. Add lemon zest, milk and garlic pressed with Garlic Press to butter mixture; whisk well. Microwave, covered, on HIGH 3-4 minutes or until thickened, stirring every 60 seconds. Add pesto; mix well.
2.	Season chicken with rub. Place chicken in Deep Covered Baker, overlapping as necessary. Pour sauce over chicken. Microwave, covered, on HIGH 12-15 minutes or until internal temperature reaches 165°F (74°C) in thickest part of chicken and centers are no longer pink. Carefully remove baker from microwave using Oven Mitts. Let stand, covered, 5 minutes.
3.	Meanwhile, cook pasta according to package directions; drain. Set pasta aside and keep warm. Seed and dice tomatoes. Serve chicken and sauce over pasta; garnish with tomatoes and basil.
Yield: 6 servings  Nutrients per serving: U.S. Nutrients per serving: Calories 480, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 75 mg, Carbohydrate 50 g, Protein 34 g, Sodium 500 mg, Fiber 3 g  U.S. Diabetic exchanges per serving: 3 starch, 1 vegetable, 3 low-fat meat, 1 fat (3 carb)  Cook’s Tips: If desired, store-bought lemon-pepper seasoning can be substituted for the Citrus & Basil Rub.  Rice or other types of pasta such as spaghetti can be substituted for the linguine, if desired.

Tequila Lime Chicken