week of August 26, 2012

Sun - Homemade Pasta and Marinara

Mon - Pork Chops (see Jan 30 2012)
Tue - Panzenella
Wed - Sweet and Sour Chicken
Thur - Mexican Casserole (Pillsbury)
Fri - Eating out for anniversary

Marinara Sauce

5 cups fresh tomatoes, seeded, diced
1 14 oz can diced tomatoes with juice (or another 2 cups fresh tomatoes)

1 6 oz can  tomato paste
1 tbsp each fresh basil and oregano, chopped
2 tsp italian parsley, chopped
4 cloves garlic, pressed
1 medium onion, chopped
1 bell pepper, chopped (optional)
1 tbsp olive oil
2 tbsp granulated sugar
2 cups stock (any you prefer, I use veggie)

2 cups water
Salt and pepper to taste
In a large sauce/stock pan: Saute onion, green pepper in oil until tender, add garlic until fragrant. Add other ingredients. Simmer on med-low heat for at least 1 hour (3 hours best). Can refrigerate for up to 4 days or freeze in air tight container(s) for up to 6 months.

for the pasta I will be using Giada DeLaurentis' recipe. (becuse you can do it in a food processor!) http://www.foodnetwork.com/recipes/giada-de-laurentiis/corn-tortelli-with-tarragon-butter-recipe/index.html

Sweet and Sour Chicken Stir Fry

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 tbsp soy sauce
1/4 cup orange juice
1 tbsp honey
2 tbsp 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.

Mexican Casserole http://www.pillsbury.com/recipes/mexican-casserole/6a56cf3e-c422-48c8-a117-9c22a498fd0d/

Week of Aug 13, 2012

Mon - Marinated Grilled Flank Steak with BLT Potatoes
Tue - Jerk Pork Loin
Wed - Salsa Chicken (slow cooker) with Black Beans and Corn
Thur - Maccaroni and Cheese

Mac and Cheese with Bacon

Fri - Wild Rice Salad with 30 minute Chicken

Marinated Grilled Flank Steak with BLT Potatoes http://www.foodnetwork.com/recipes/rachael-ray/marinated-grilled-flank-steak-with-blt-smashed-potatoes-recipe/index.html

Jerk Pork Loin

1 - (4 lb) boneless pork loin, with fat left on

2 tablespoons olive oil

6-9 tbsp Jerk Rub (Pampered Chef Rub, or other PC rub)

Directions

Preheat oven to 475 degrees F.

Brush meat with oil and sprinkle with rub. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat. Place in roasting pan.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 160F, remove the roast from the oven. Allow to rest 20 minutes before serving.

Salsa Chicken

Ingredients

4 chicken skinless, boneless breast halves

1 tsp each salt and freshly ground black pepper

1 medium onion, thinly sliced

1 red bell pepper, thinly sliced

1 can diced green chili's

2 garlic cloves, pressed

1 cup chicken or veggie broth

1 (14 1/2-ounce) can diced tomatoes in juice OR 2 cups fresh tomatoes

1/2 teaspoon oregano

1 tsp cumin

1/8 teaspoon red pepper flakes or more to taste

Slow cooker directions: Place ingredients in Slow Cooker. Cook on High for 6 hours, stirring occasionally and checking fluid level. If the liquid gets too low, add more broth. Serve with black beans and corn:  1 (16 oz) can black beans 1 (7 oz) can mexican-style corn mixed and heated together.

See October 17, 2011

Wild Rice Salad

Week of August 5, 2012

Sun- Warm Lemon Pepper Chicken (Pampered Chef)

Pork Tenderloin with chimichuri sauce

Mon - Meatloaf 
Tue - Pasta Primavera
Wed - Pork Tender loin with chimichuri sauce
Thur - Chicken and Rice Skillet
Fri - Grilled Steaks and Grilled Vegatable Salad

The Pampered Chef ® Warm Lemon Pepper Chicken Salad

8 oz (250 g) sugar snap peas   1 1/2 lbs (750 g) “B” size red potatoes   2 tsp (10 mL) salt   4 boneless, skinless chicken breasts (4 oz/125 g each)   2 tbsp (30 mL) Lemon Pepper Rub, divided   1 lemon   1 garlic clove, pressed   1/4 cup (50 mL) olive oil   1 medium red bell pepper   1/2 small red onion   1 jar (6 oz/170 mL) marinated artichoke heart quarters, drained   1/2 cup (125 mL) chopped fresh parsley (optional)

Place peas and 1/4 cup (50 mL) water into Large Micro-Cooker®. Microwave, covered, on HIGH 2-3 minutes or until crisp-tender. Drain using small Stainless Mesh Colander; rinse under cold water and set aside. Slice potatoes using Ultimate Mandoline fitted with v-shaped blade. Place potatoes, salt and enough water to cover into Micro-Cooker®. Microwave, covered, on HIGH 13-16 minutes or until tender, stirring twice; drain and set aside. Meanwhile, heat Grill Pan over medium heat 5 minutes. Rub chicken with 1 tbsp (15 mL) of the rub. Spray pan with olive oil using Kitchen Spritzer. Cook chicken 7–9 minutes or until Digital Pocket Thermometer registers 165°F (74°C) and juices run clear, turning once. Remove from pan; set aside and keep warm. For dressing, juice lemon to measure 2 tbsp (30 mL). Combine juice, remaining rub and garlic pressed with Garlic Press in Small Batter Bowl. Slowly add oil, whisking constantly; set aside.  Thinly slice chicken, bell pepper and onion using Santoku Knife. Combine peas, chicken, bell pepper, onion, artichokes and parsley, if desired, in Stainless (6-qt./6-L) Mixing Bowl; mix well. Add potatoes and dressing; toss gently. Serve warm. Yield: 6 servings. Nutrients per serving: Calories 300, Total Fat 13 g, Saturated Fat 1.5 g, Cholesterol 50 mg, Carbohydrate 26 g, Protein 21 g, Sodium 600 mg, Fiber 4 g

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 (optional): 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.

EASY Primavera

12 ounces fusilli (corkscrew) or bow tie pasta

1/2 pound broccoli florets and/or squash/zucchini

2 carrots, julienned

1 bell pepper, cut into thin strips

1/4 cup extra virgin olive oil

4 cloves of garlic, pressed

1 pint cherry tomatoes, halved

1/4 tsp red pepper flakes (optional)

1 jar (15 oz) of your favorite alfredo or parmesan cheese sauce (I use Bertolli)

salt and pepper

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Add the squash and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just fragrant, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. 

WARM option: Add the enire jar of cheese sauce and toss to combine. Season with salt and fresh ground pepper as needed. COOL option: allow pasta and veggies to cool. Toss with 1/2 the cheese sauce OR extra virgin olive oil and grated cheese.

Chicken and Rice Skillet
4 skinless, boneless breast fillets
1 can cream of mushroom soup (I perfer Campbell's Healthy Choice)
1 1/2 - 2 cans of water

1/2 tsp Worshestersire sauce

1 tsp  onion powder

1 tsp garlic salt

2 cups dry Long Grain White Minute Rice
2 tsp each, salt and pepper

chopped fresh parsley
+Salt and Pepper to taste on chicken
2 tbsp olive oil
Sprinkle Chicken Beasts with salt and pepper - both sides. Heat oil in large skillet over medium-high heat until hot. Add chicken cook until chicken is no longer pink. Remove chicken from pan. To the pan, add rice, soup, water, seasonings and mix well. Bring to a boil. Replace chicken. Reduce heat to low; cover and simmer 20 minutes. Sprinkle with fresh chopped parsely.

WED http://www.foodnetwork.com/recipes/tyler-florence/pork-tenderloin-with-chimichurri-recipe/index.html

FRI http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-vegetable-potato-salad-recipe/index.html