Week of July 1, 2012

There are many other kinds too

Sun - Bisquick Oven Fried Chicken
Mon - Caprese Linguine
Tue - Stir Fry Sweet and Sour Beef
Wed - Tameles (contact me for recipe AngelaLgsdn@aim.com)
Thur - Velveeta Skillet (prepare according to package)
Fri - Sausage Gravy and Biscuits


Oven Fried Chicken http://www.bettycrocker.com/recipes/oven-baked-chicken/faf6d9c9-ee67-4a7b-86ec-8bf0c93a8124


Caprese Linguine

• 1 pound linguine
• 3 tbsp extra virgin olive oil
• 2 cups roasted cherry tomatoes, quartered
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup packed fresh basil leaves, cut into strips
• 6 ounces fresh mozzarella, diced or shredded (about 1 cup) 
• To roast tomatoes:  http://www.foodnetwork.com/recipes/ina-garten/roasted-tomatoes-recipe/index.html . 
• Cook pasta according to package directions. In a large serving bowl, mix all ingredients together. Serve warm.

Stir Fry Sweet and Sour Beef

1 lb of your favorite stir fry meat sliced thin (chicken, pork, whole shrimp, beef, etc)
2 tbs of Asian seasoning OR 1/2 tsp paprika, 1/2 tsp red pepper flakes, 1 tsp garlic powder
2 tbs soy sauce
2 tbsp orange juice
1 tbsp honey
2 tbs oil for cooking meat
1 tbsp fresh ground ginger
1 bag of frozen stir fry veggies
Cook meat in oil on medium-high heat until done. Add other ingredients and heat until warm. Serve with rice or noodles.



Sausage Gravy and Biscuits http://angelaandersonsweeklymenu.blogspot.com/2011/12/week-of-dec-11-2011.html

Week of June 25, 2012

Mon - Cheesy Penne Bake
Tue - Sausage and Pepper Sandwiches
Wed - Lemon-Sage Cutlets http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-sage-chicken-cutlets-recipe/index.html
Thur - Loaded Baked Potatoes
Fri - Pizza


Cheesy Penne Bake
1 lb lean ground beef or Italian sausage, browned
2 cups penne pasta, cooked according to package
15 oz ricotta cheese
8 oz (2 cups) shredded Italian Cheese Blend 
1 jar marinara sauce (your favorite flavor, 25 to 26 oz)
1/2 tsp each salt and pepper
In a large mixing bowl, mix ricotta, 1 cup shredded cheese, salt and pepper. In a 2 qt casserole dish, put a thin layer of sauce on bottom. Then layer 1/2 the pasta, 1/2 the meat. Use a small scoop to dish out the 1/2 cheese mixture around pasta. Layer 1/2 the remaining sauce. Repeat. Top with the shredded cheese. Bake at 350F until all cheese is melted, about 30 minutes. Allow to cool 5 minutes before serving.


Sausage and Pepper Sandwiches
1 package Italian Sausages (links)
5-7 hoagie or hot dog buns
5-7 slices of cheese
2 bell peppers (any color)
1/2 sweet onion
1 tbsp olive oil
Cut peppers and onion into strips. Cook sausages according to package in a large skillet. remove when done. Add oil, peppers and onions to skillet and cook on medium. Meanwhile, cut sausages on a bias; toast buns. Return sausages to skillet when veggies are almost tender. Cook together until onions and peppers are tender and meat is hot. Serve on buns with cheese.


Loaded Baked Potatoes

3-4 large baking potatoes
1 cup sour cream
1 cup shredded sharp cheddar cheese
1 lb bacon, cooked crisp and crumbled1 tbsp butter, FOR EACH POTATO
1 tsp chives or scallions, chopped, for EACH POTATO
Salt and Pepper to taste
Wash and poke holes in potatoes. Cook potatoes in microwave on high until fork tender, about 5-6 minutes each - OR wrapped in foil and bake at 350F for about an hour.  Allow to cool slightly, about 5-10 minutes. Break open, top with butter salt and pepper first. Then add cheese, bacon and 1-2 tbsp sour cream for each potato. Serve hot.

Emma's Birthday

Appetizers
Greek Cheese Torta (Pampered Chef recipe, below)
Veggie Tray
Tuscan White Bean Spread http://www.foodnetwork.com/recipes/sandra-lee/tuscan-white-bean-spread-recipe/index.html






Dinner
BBQ Hamburgers and Hot Dogs
Baked Potato Salad
Pasta Salad
Seafood Salad (mom's recipe)
Fruit Bouquet
Baked Beans
Dessert
Barbie Cake Pops 
Ice Cream Sundae Cups (bought)



Greek Cheese Torta (Pampered Chef)
My Notes: I use fresh 1 cup chopped basil leaves instead of spinach. Any nut - even peanuts, works for the topping. Use any 1 qt bowl if you don't have a Small Batter Bowl. You can also cut this in 1/4 and use a Prep Bowl for small cheese ball.
Garlic Oil or olive oil
1 pkg (10 oz) frozen chopped spinach, thawed and pressed dry
2 pkg (8 oz each) cream cheese, softened
2 tbsp Greek Rub
2 pkg (4 oz each) crumbled feta cheese 
½  cup sun-dried tomatoes in oil, drained and patted dry
3 tbsp shelled pistachios
Line small Colander with paper towels. Place spinach into Colander; wrap paper towels around spinach and press until almost dry. Place cream cheese into Classic Batter Bowl; microwave on HIGH 30 seconds or until softened. Stir in spinach and rub; mix well. Add feta cheese; stir until well blended.
Finely dice sun-dried tomatoes using Color Coated Paring Knife. Line Small Batter Bowl with plastic wrap. Spoon one-third of the cheese mixture into bottom of batter bowl, spreading evenly. Top with tomatoes, forming an even layer. Spread remaining cheese mixture over tomatoes. To serve, invert torta onto serving platter. Remove plastic wrap. Coarsely chop pistachios using Food    
Chopper; press onto top of torta. Serve with toasted baguette slices.
Yield: 32 servings Nutrients per serving (about 1 tbsp spread and 1 baguette slice): Calories 140, Total Fat 9 g, Saturated Fat 4.5 g, 
Cholesterol 20 mg, Carbohydrate 12 g, Protein 4 g, Sodium 260 mg, Fiber 1 g 
Cook’s Tips: If desired, 1 jar (7 oz) roasted red peppers, drained and patted dry, can be substituted for the sun-dried tomatoes. Toasted almonds can be substituted for the pistachios. Proceed as recipe directs. If desired, 1 tsp lemon zest, ½ tsp dried oregano leaves and ¼ tsp coarsely ground black pepper can be 

Warm Baked Potato Salad

3-4 pounds red potatoes, large diced (no need to peel)

1 cup sour cream

3/4 cup shredded cheddar cheese

2 tbsp chives or scallions, chopped

1/2 lb bacon, cooked crisp and crumbled

Salt and Pepper to taste

Cook potatoes in heavily salted water until tender. Allow to cool slightly, about 10 minutes. Mix sour cream, cheese, chives, and bacon pieces together. Add in potatoes, stirring carefully so you don't mash them, until covered and all incorporated. Taste, add salt and pepper if necessary. Serve warm or cold.

Pasta Salad

1 lb fusilli (spirals) pasta (multi-colored looks nice, can also use any small pasta -even tortellini)

1/2 to 1 cup Italian Dressing

1 cup diced sun dried tomatoes in olive oil

1/2 cup fresh sliced mushrooms (any variety)

2/3 cup pitted kalamata olives

1/2 diced green bell pepper

1 cup Shredded Parmesan Cheese

Salt and Pepper to taste

Cook pasta according to package directions. allow to cool. In a large salad bowl mix ingredients together. Start with 1/2 cup dressing to start, taste if add more if needed. Add salt and pepper last, to taste. It may not need salt at all depending on the dressing. Serve cool or slightly warm.

Baked Beans

2 cans pork and beans (or Bush's original baked beans)

1/2 cup ketchup

1 tbsp dijon mustard

2 tbsp brown sugar

2 tbsp maple syurp

Mix together. Cook on stove top or in oven until hot and the sauce is reduced.

Week of June 18, 2012

Mon - Garlic Parmesan Chicken
Tue - Turkey Gyros (Pampered Chef recipe, see  http://angelaandersonsweeklymenu.blogspot.com/2011/05/week-of-may-29-2011.html )
Wed - Red Green and White Lasagna (Pampered Chef recipe, see http://angelaandersonsweeklymenu.blogspot.com/2011/06/week-of-june-5-2011.html)
Thur - Lemon Chicken Breast http://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe/index.html
Fri - Pork Tacos
Sat - Emma's Birthday Party

Creamy Chicken Primavera (Ragu recipe)

Ingredients

• 1 tsp. olive oil
• 2 medium red, yellow or green bell peppers, coarsely chopped
• 1 medium onion, chopped
• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup frozen green peas, thawed
• 1 jar (1 lb.) Ragu ® Cheesy! Classic Alfredo Sauce or Light Parmesan Alfredo Sauce or Garlic Parmesan Sauce
• 1/8 tsp. ground black pepper
• 8 ounces linguine or spaghetti, cooked and drained

Directions

1. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook red peppers and onion, stirring occasionally, 10 minutes or until golden.
2. Stir in chicken and peas and continue cooking, stirring occasionally, 5 minutes. Stir in Classic Alfredo Sauce and black pepper.
3. Reduce heat to medium and simmer, stirring occasionally, 10 minutes or until chicken is thoroughly cooked. Serve over hot linguine.

Pork Tacos

1 lb of bonless pork loin or chops

1  oz can of diced green chili's

1/2 medium onion, diced

1/2 cup water

corn tortillas

(optional garnishes)

juice of lime quarters

cheese/sour cream

cole slaw (cabage mix from the store, 1 tbs of sour cream or mayo, 2 tsp lime juice)

To cook meat: mix chili's, onion, water in 9x13 pan. Add pork. Cover with foil and bake 350 for 2 hours or until meat is falling apart tender. When done take out meat and chop or shred. Put sauce in a blender or food processor until blended. Mix with meat. Serve with tortillas, garnishes, canned refried beans and boxed Mexican rice.

Week of June 10, 2012

Sun - Sweet and Sour Meatballs
Mon - Chicken and Rice Casserole
Tue - Taco Skillet http://www.pillsbury.com/recipes/taco-skillet-dinner/0ed0d36e-2e40-4dd8-bd0f-c0ffaf4ae832/
Wed - Baked Chicken 'n Dumplings (see April 15, 2012)
Thur - Lemon-Chicken Scallopine with Gremolata Orzo (Pampered Chef recipe)

Sweat and Sour Meatballs

Basic meatball recipe (see July 24, 2011)

Sauce:
1 can (16 oz) pineapple chunks in juice

1/2 cup orange juice1 bell pepper, chopped
1/2 tbsp corn starch
1 tsp red wine or rice vinegar
1 tbsp lemon juice
1 tbsp brown sugar
1 tsp ground ginger

2 cloves garlic, pressed
Mix sauce ingredients in non-stick skillet. Simmer on medium-high heat until it thickens. Mix in the meatballs.
Meanwhile, make 4-6 serving of white minute rice according to package. Serve meatballs and sauce over rice.

Chicken and Rice Casserole
4 skinless, boneless breast filet
1 can cream of mushroom soup (I perfer Campbell's Healthy Choice)
1 1/2 cans of water
2 cups dry Long Grain White Minute Rice
2 tsp Salt
Salt and Pepper to taste
Grease a 9x13 pan with butter. Sprinkle Chicken Beasts with salt and pepper - both sides. Mix rice, salt, soup and water in the pan. Evenly spread out rice. Place chicken on top. Cover with foil. Bake in 350F oven for 40-60  minutes, or until rice is done and chicken is no longer pink and liquid is adsorbed.

Lemon-Chicken Scallopine with Gremolata Orzo (Pampered Chef recipe) contact me at AngelaLgsdn@aim.com for this PDF file

Week of June 3, 2012

Mon - Meatloaf
Tue - Stove Top Chicken Casserole Bake http://www.kraftrecipes.com/recipes/stove-top-easy-chicken-76203.aspx
Wed - Baked Beef Manicotti http://www.foodnetwork.com/recipes/giada-de-laurentiis/beef-and-cheese-manicotti-recipe/index.html
Thur - Meatball Mini Burgers (Pampered Chef recipe)
Fri - Pan Fried Pork Chops with White Milk Gravy

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
1/2 tsp each salt and pepper

1 tsp Worcestershire sauce

1/4 tsp garlic powder
1 tbsp olive oil, for turkey only

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.

DCB option: place in DCB. Microwave covered on high for 17-20 minutes, or until reaches temp of 150F. Top with sauce, if desired, microwave covered for another 2-3 minutes, or until temp reaches 160F. Allow to stand 5-10 minutes before slicing.

The Pampered Chef ® Italian Meatball Mini Burgers Recipe

1/2 small green bell pepper   1/2 small red onion   8 oz (250 g) bulk hot Italian sausage or sausage links, casings removed   1/3 cup (75 mL) plain dry bread crumbs   2 tbsp (30 mL) water   1 pkg (8 oz) refrigerated crescent rolls with no seams (see Cook’s Tip)   1 cup (250 mL) shredded mozzarella cheese, divided   1/4 cup (50 mL) loosely packed fresh basil leaves    1 can (15 oz)  pizza sauce (1 3/4 cups/425 mL)

Preheat oven to 375°F (190°C). Finely chop bell pepper and onion with Food Chopper. Combine bell pepper, onion, sausage, bread crumbs and water in Classic Batter Bowl; mix well using Small Mix ‘N Scraper® and set aside. Place dough onto Cutting Board (do not unroll). Using a sawing motion, slice dough into 24 disks withColor Coated Bread Knife. Arrange disks on Large Round Stone with Handles; sprinkle evenly with 2/3 cup (150 mL) of the cheese. Using Medium Scoop, place one level scoop of the sausage mixture onto half of the disks; flatten slightly with back of scoop. Bake 15–18 minutes or until buns are golden brown and centers of meatballs are no longer pink. Meanwhile, coarsely chop basil with Chef’s Knife,. Pour pizza sauce into Small Micro-Cooker®. Microwave, covered, on HIGH 2–3 minutes or until hot; stir in basil. Remove baking stone from oven toStackable Cooling Rack. Immediately sprinkle meatballs with remaining cheese; top with bun tops. Serve with sauce.

Yield: 12 appetizers

Nutrients per serving: (1 appetizer and 2 tbsp/30 mL sauce): Calories 180, Total Fat 10 g, Saturated Fat 4.5 g , Cholesterol 15 mg, Carbohydrate 15 g, Protein 8 g, Sodium 660 g, Fiber 1 g

Cook's Tip: If desired, the Large Bar Pan can be substituted for the Large Round Stone with Handles. If desired, refrigerated regular crescent rolls can be substituted for the crescent rolls with no seams.  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 Directions: 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.