Sun - Mushroom Pork ChopsMon - BBQ Steak
Tue - 30 Minute Chicken (Pampered Chef)
Wed - Creamy Pesto Penne
Thur - Tuscan Turkey Burgers
Fri - Beef Taco Skillet
Sat - BBQ Poblano Burgers
Mushroom Pork Chops
2 lb (4-6 peices) bone in, thin cut pork chops
1 can condensed mushroom soup
2 tbsp Worcestershire Sauce
1 tsp each salt and pepper
water as needed
2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Preheat 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).
Cream of Mushroom Gravy homemade:
2 cups sliced mushrooms
4 tbsp butter
2 tbsp AP flour
1 cup beef broth
1 1/2 cup milk
1 tbsp Worcestershire sauce
1 tsp browning sauce
4 roasted garlic cloves, smashed
1 shallot, finely diced
salt and pepper
Saute mushrooms and shallots in butter, stirring frequently, until tender. Sprinkle on flour, stir until flour is incorporated. Stir in broth, milk, sauces, and garlic. Simmer on medium until thickened, about 10-15 minutes. Taste, add salt and pepper as necessary.
2 lb (4-6 peices) bone in, thin cut pork chops
1 can condensed mushroom soup
2 tbsp Worcestershire Sauce
1 tsp each salt and pepper
water as needed
2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Preheat 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).
Cream of Mushroom Gravy homemade:
2 cups sliced mushrooms
4 tbsp butter
2 tbsp AP flour
1 cup beef broth
1 1/2 cup milk
1 tbsp Worcestershire sauce
1 tsp browning sauce
4 roasted garlic cloves, smashed
1 shallot, finely diced
salt and pepper
Saute mushrooms and shallots in butter, stirring frequently, until tender. Sprinkle on flour, stir until flour is incorporated. Stir in broth, milk, sauces, and garlic. Simmer on medium until thickened, about 10-15 minutes. Taste, add salt and pepper as necessary.
Michael will be BBQing for me, but here is a recipe for perfect steaks from Bobby Flay http://www.foodnetwork.com/recipes/perfectly-grilled-steak-recipe/index.html
30 Minute Chicken (Pampered Chef Deep Covered Baker Recipe) See Sept 25, 2011. If you do not have a DCB consider buying a rotisserie chicken from Yokes or Walmart.
Creamy Pesto Penne
(I will be adding in the leftover chicken from the night before, cubed, to this recipe)
1 lb penne OR fusili OR bow tie pasta
2 oz cream cheese OR mascarpone cheese
To make Pesto (or you can buy canned pesto sauce):
2 cups basil leaves
3 cloves garlic
1 tsp lemon zest
1/4 cup nuts (pine nuts are traditional, but any will do)
1/2 cup finely shredded parmesan cheese
3/4 - 1 cup extra virgin olive oil
Place basil, nuts, parmesan, lemon zest, and garlic into the food processor. Pulse to chop up. Start adding oil while the machine is on, until the mix is at the desired consistency.
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
jar of Roasted Red Peppers
6 tbsp butter
lettuce and tomato if desired
Tuscan Spread: mix 1/2 cup Sun Dried Tomato Tapenade (recipe to follow) and 1 cup mayo OR softened cream cheese until incorporated. OR Prepared Pesto
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.
The Pampered Chef ®Artichoke & Sun-Dried Tomato Tapenade Recipe
1 jar (6 ounces) marinated artichoke hearts
1 jar (6 ounces) marinated artichoke hearts
6 sun-dried tomatoes packed in oil
1 small garlic clove, pressed
1 tablespoon toasted pine nuts
1 tablespoon snipped fresh parsley
1/8 teaspoon salt
Homemade Flatbread (optional)
Drain artichoke hearts and sun-dried tomatoes using small Colander. Place artichokes, tomatoes, garlic pressed with Garlic Press, pine nuts, parsley and salt on Cutting Board; finely chop together usingFood Chopper. Serve with Homemade Flatbread, if desired.
Yield: 12 servings Nutrients per serving: (1 tablespoon): Calories 20, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 2 g, Protein 1 g, Sodium 65 mg, Fiber less than 1 g
1 small garlic clove, pressed
1 tablespoon toasted pine nuts
1 tablespoon snipped fresh parsley
1/8 teaspoon salt
Homemade Flatbread (optional)
Drain artichoke hearts and sun-dried tomatoes using small Colander. Place artichokes, tomatoes, garlic pressed with Garlic Press, pine nuts, parsley and salt on Cutting Board; finely chop together usingFood Chopper. Serve with Homemade Flatbread, if desired.
Yield: 12 servings Nutrients per serving: (1 tablespoon): Calories 20, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 2 g, Protein 1 g, Sodium 65 mg, Fiber less than 1 g
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