Week of May 28th, 2012

Mon - Roast Chicken Dinner (see Week of May 22, 2011)

Tue - Chicken Pot Pie

Wed - Chicken Parmesan http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-parmesan-recipe/index.html

Thur - McCormick Quesadilla Casserole

 Fri - Bacon Linguine Toss (Pampered Chef)

Chicken Pot Pie

1 cup cooked, diced chicken or turkey

1 can cream of chicken soup

1 small bag of frozen mixed veggies or peas and carrots

1 cup cooked, diced potatoes

1 tsp each salt and pepper

2 pie crust rounds (recipe below, or use ready made Pillsbury Pie Crust)

Egg wash: 1 egg and 1 tbsp water beaten together

Preheat oven to 350F. Place 1 pie crust in a 9 inch pan. In a large bowl combine chicken, soup, veggies, potatoes and salt and pepper. When well mixed, spoon into crust. Top with other pie crust round. Cut slits in top crust for venting. Brush top crust with egg wash. Cook for 30 minutes or until crust is golden brown.

Quesadilla Casserole

This is a package you buy at the store in the spice isle that has spices and a recipe on back. Here is the recipe:

1 package McCormick® Recipe Inspirations Quesadilla Casserole OR

(SPICES: 2 tsp Chili Powder,1 tsp Ground Cumin, 1 tsp Minced Garlic, 1/2                   tsp Oregano, 1/2 tsp Crushed Red Pepper Flakes (optional) )
1 pound ground beef
1/2 cup chopped onion
2 cans (8 ounces each) tomato sauce
1 can (15 ounces) black beans, drained and rinsed
1 can (8 3/4 ounces) whole kernel corn, undrained
1 can (4 1/2 ounces) chopped green chiles, undrained
6 flour tortillas (8-inch)
2 cups shredded Cheddar cheese

1. Preheat oven to 350°F. Brown beef and onion in large skillet on medium-high heat; drain. Add tomato sauce, beans, corn and green chiles; mix well. Stir in all of the Spices except Red Pepper. Bring to boil. Reduce heat to low; simmer 5 minutes. Add Red Pepper to taste, if desired.

2. Spread 1/2 cup of the beef mixture on bottom of 13x9x2-inch baking dish sprayed with no stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture and cheese.

3. Bake 15 minutes or until heated through. Let stand 5 minutes before serving.

per serving

Calories: 391

Fat: 19 g

Carbohydrates: 31 g

Cholesterol: 63 mg

Sodium: 950 mg

Fiber: 4 g

Protein: 24 g

Bacon Linguine Toss (Pampered Chef recipe)

Ingredients

12 slices bacon, divided

4  cups (1 L) chicken broth

2 

cans (14.5 oz each) Italian-style diced 

tomatoes (3½ cups/875 mL)

1 

medium onion

4 

garlic cloves, pressed

½ tsp (2 mL) crushed red pepper 

flakes (optional)

12  oz (350 g) uncooked linguine pasta 

¼  tsp (1 mL) salt

1 

cup (250 mL) loosely packed fresh parsley, divided

4 

oz (125 g) cream cheese 

1 

oz (30 g) Parmesan cheese, grated 

Halved grape tomatoes (optional)

Slice bacon crosswise into ¼-in. (6-mm) strips using Santoku Knife. Place into (12-in./30-cm) Skillet; cook 

over medium-high heat 8–9 minutes or until crisp. Remove bacon from Skillet; drain on paper towels. 

Drain Skillet, leaving 1 tbsp (15 mL) drippings in Skillet.

Meanwhile, place broth and diced tomatoes in Large Micro-Cooker®. Microwave, covered, on HIGH  

6–8 minutes or until hot; carefully remove from microwave. On clean Cutting Board, finely chop onion 

using Food Chopper. Return Skillet to heat; add garlic pressed with Garlic Press and pepper flakes, if 

desired. Cook 10–20 seconds or until fragrant. Add onion; cook 2–3 minutes or until onion is tender. 

Carefully add broth mixture, pasta, half of the bacon and salt. Simmer, covered, 9–10 minutes or until 

pasta is almost cooked but still firm, stirring occasionally.

Finely chop parsley using Chef’s Knife; reserve 1 tbsp (15 mL) for garnish. Cut cream cheese into cubes. 

Grate Parmesan cheese using Rotary Grater. Cut grape tomatoes in half, if using. Remove Skillet from heat. 

Stir in remaining parsley, cream cheese and grape tomatoes, if desired. Let stand, covered, 5 minutes  

or until pasta is tender and sauce is thickened. Serve with remaining bacon, Parmesan cheese and  

reserved parsley.