Week of Oct 28, 2012

Sun - Mac n' Cheese
Mon - BLT (One Pot Pasta dish, Pampered Chef Recipe)
Tue - Baked Potato Soup
Wed - Apple Stuffed Pork Loin Roast (Foodnetwork)
Thur - Sausage and Peppers Over Pasta

The Pampered Chef ® Bacon, Linguine & Tomato Toss

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   1/2 tsp (2 mL) crushed red pepper flakes (optional)   12 oz (350 g) uncooked linguine pasta   1/4 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 1/4-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 usingFood 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.

Yield: 6 servings

Nutrients per serving: Calories 450, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 49 g, Protein 18 g, Sodium 1500 mg, Fiber 3 g  Baked Potato Soup 3 tablespoons butter 2 garlic cloves, pressed 1 box stock (chicken or veggie), heated 4 large baker potatoes, peeled and cubed 1 cups milk 1/2 cup heavy cream 1/2 cup sour cream 3 tsp kosher salt 1 tsp freshly ground pepper 1/4 cup minced chives grated Cheddar Cheese 1/2 lb bacon, cooked crispy and broken up to chunks Directions In a large saucepot, over high heat melt the butter and garlic. Cook over medium heat until fragrant. Add the hot stock and whisk to combine. Add potatoes. Add enough hot water to cover potatoes. Stir in salt and pepper. Boil until potatoes are tender. Meanwhile, cook bacon. DO NOT DRAIN potato water. When potatoes are ready, mash in water with a masher. Leaving some lumps depending on how chunky you like your soup. Stir in the milk, cream, sour cream, and 1/2 the chopped bacon. Heat through. Serve in bowls with chives, cheese, bacon pieces and extra sour cream if desired. Pork Loin: http://www.foodnetwork.com/recipes/paula-deen/apple-stuffed-pork-loin-roast-recipe/index.html Sausage, Peppers over Pasta 1 lb Italian Sausage 1 green bell pepper, chopped 1 red bell pepper, chopped 1 onion, chopped 1 can diced tomatoes 1/2 lb pasta In a large non-stick skillet, cook sausage and veggies together until sausage over medium heat. Meanwhile, cook pasta according to directions. When sausage is done, add in tomatoes with juice to skillet. Add salt and pepper to taste. Serve over pasta. Sprinkle with shredded cheese, if desired.

Week of Oct 21, 2012

Sun - Tuscan White Bean Stew (Pampered Chef recipe)
Mon - Beef Tips and Rice
Tue - Classic Chicken Pot Pie (Pillsbury recipe)
Wed - Cheese Zombies and Campbell's Tomato Soup
Thur - Beef Tacos
Fri - EASY Sweedish Meatballs

Tuscan White Bean and Sausage Stew
3/4 lb hot Italian sausage links
2 medium carrots
1 medium bulb fresh fennel
1 can (14.5 OZor 398 mL) petite diced tomatoes, untrained
2 cups (500 mL) chicken broth
4 garlic cloves, pressed
2 cans (15 OZor 540 mL each) cannellini beans
1 pkg (18 g) fresh basil
1. Remove casings from sausage. Cut in half lengthwise, then cut crosswise into 1/2-in. nuggets.
2. Place sausage into (4-qt./4-l) Casserole and cook over medium heat 5 minutes or until golden brown, stirring occasionally.
3. As sausage cooks, peel carrots. Chop carrots and fennel; add to Casserole and cook an additional 3-5 minutes or until sausage is no longer pink and vegetables begin to brown.
4. Stir tomatoes, broth and garlic into sausage mixture. Drain and rinse beans using small Colander; add to Casserole.
5. Simmer stew, uncovered, 10-12 minutes or until vegetables are tender, As stew simmers, chop basil. Remove Casserole from heat; stir in basil. Serve immediately.
Yield: 6 servings U.S. Nutrients per serving (1 CUP/250 ml): Calories 330, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 4S mg, Carbohydrate 27 g, Protein 16 g, Sodium 800 mg, Fiber 7 g u.s. Diabetic exchanges per serving (1 CUP/250 mL): 1 starch, 2 high-fat meat, '/2 fat (1 carb)

Beef Tips white rice

2 lbs of beef stew meat

2 cups of water

1/2 tsp each salt, pepper, garlic salt

1 tbsp of Worcestershire sauce OR browning sauce

1 tbsp butter mixed with 2 tbsp of flour, if needed to thicken sauce when done.

Mix ingredients in a 9x13 pan. Cover with foil and bake at 350F for 2 hours (or in crock pot for 6 hours) Follow directions on package for rice (minute rice is fine). Serve over white rice and beside a veggie or salad.

Serves 4

Ground Beef Tacos
1 lb lean ground beef
1 medium onion, chopped
1/2 cup Pace Pacanta Sauce (not chunky) OR your fav salsa
1/2 tsp ground cummin
1/2 ground Cheyenne pepper
8-12 corn tortillas
Shredded Cheese
1 cup loosely packed cilantro, chopped
4 Limes
2 cups shredded cabbage OR lettuce (optional)
Chop onion. Add 1/4 of the onion and 1/4 of the cilantro and the beef to a skillet. Sprinkle on cummin and cheynne. Stiring frequently, brown beef, crumble. Drain. Return to skillet, add in sauce. Heat through.
Meanwhile,  add rest of onion and cilantro, juice of 1 lime, 1 tbsp of lime zest, and 1 tsp of salt to a bowl. Mix together. 
Heat tortillas in microwave in a paper towel for about 1 minute or until hot. (OR heat with a small amount of oil on in a pan, keep warm in a warmer) 
To assemble tacos: tortilla, beef mixture, cilantro mixture, cabbage, cheese, and a dash of fresh squeezed lime juice. 

Classic Chicken Pot Pie (Pillsbury recipe): http://www.pillsbury.com/recipes/classic-chicken-pot-pie/1401d418-ac0b-4b50-ad09-c6f1243fb992

EASY Sweedish Meatballs
1 package frozen meatballs, thawed (not italian)
1 can condensed cream of mushroom soup
1 package powdered onion soup mix
1 can full of milk
1/2 cup sour cream
in a large skillet, mix soups and milk. Add meatballs and heat on med-high heat until meatballs are hot all the way through. Mix in sour cream. Serve over Minute Rice or egg noodles prepared according to package.

Week of Oct 14, 2012

Sun - Corned Beef Hash

Sun Dried Tomato and Pesto Pizza

Mon - Crunchy Chicken Tacos (Pampered Chef)

Tue - Navy Bean Soup

Wed - Sun Dried Tomato and Pesto Pizza

Thur - Breakfast Casserole

Fri - Chicken Sandwiches (Tyson frozen chicken patties)

Corned Beef Hash - http://www.foodnetwork.com/recipes/emeril-lagasse/corned-beef-hash-recipe/index.html

The Pampered Chef ® Cool & Crunchy Chicken Tacos Recipe

12 hard yellow corn taco shells   1 small head romaine lettuce (about 2 cups/500 mL shredded)    1-2 limes, divided   1/2 cup (125 mL) mayonnaise   2 tsp (10 mL) ground cumin   1/4 tsp (1 mL) cayenne pepper (optional)   3 cups (750 mL) diced grilled chicken breasts   1/2 small jicama   1 small mango   1/2 cup (125 mL) loosely packed fresh cilantro   1/4 tsp (1 mL) salt   1 avocado, peeled and sliced (optional)

Prepare taco shells according to package directions; set aside. Shred lettuce using Santoku Knife. Zest limes using Microplane® Adjustable Grater to measure 1 tsp (5 mL). Juice limes to measure 3 tbsp (45 mL). Place zest, 1 tbsp (15 mL) of the juice, mayonnaise, cumin and cayenne pepper, if desired, inStainless (4-qt./4-L) Mixing Bowl; mix well. Spoon about 1/3 cup (75 mL) of the sauce into resealable plastic bag; twist to secure and set aside. Add chicken to remaining sauce; mix well using Classic Scraper. Peel jicama and mango using Serrated Peeler. Slice jicama using Ultimate Mandoline fitted with v-shaped blade. Slice jicama and mango into 1/4-in. (6-mm) strips. Chop cilantro. Combine jicama, mango, cilantro, salt and remaining juice in Classic Batter Bowl; mix well. Place lettuce into taco shells. Top evenly with chicken mixture, jicama mixture and avocado, if desired. Trim corner of sauce-filled bag; drizzle over tacos.

Yields 6 servings. Nutrients per serving: (2 tacos): Calories 370, Total Fat 21 g, Saturated Fat 3.5 g, Cholesterol 55 mg, Carbohydrate 24 g, Protein 22 g, Sodium 350 mg, Fiber 3 g

Cook's Tip: To grill chicken in Grill Pan, season 3 boneless, skinless chicken breasts (about 6 oz/175 g each) with salt and coarsely ground black pepper. Heat pan over medium heat 5 minutes. Spray pan with vegetable oil. Cook chicken 7-10 minutes. Turn chicken over; cook 7-10 minutes or until Digital Pocket Thermometer registers 165°F (74°C) and juices run clear.

NOTE: I am not a fan of jicama, feel free to leave it out or subsitute it with Cabbage. Also, I use sour cream for the sauce instead of mayo

Navy Bean Soup

1 ham bone plus ham meat

1 pound navy beans, rinsed, picked over, soaked overnight and drained

2 32 oz boxes of stock (veggie, pork or chicken)

2 carrots, diced fine

1 celery, diced fine

1/2 onion, diced fine

4 cloves garlic, pressed

1 tbsp olive oil

1 bay leaf

salt and pepper to taste

In a large stock pot, on medium heat saute onion, carrot, garlic and celery in oil until fragrant. Add stock, heat to a boil (high heat). Add ham bone, meat, and bay leaf. Simmer for at least 3 hours on medium-low heat, stirring and checking liquid level often. Add pepper and salt to taste when ready to serve.

If desired, you can put all ingredients in a slow-cooker for 8 hours on high instead of on the stove.

Week of Oct 7, 2012

Sun - BBQ Pork Sandwiches and Sweet Potato Fries
Mon - Beef Pot Roast
Tue - Braised Bockwurst and Warm Vegetable-Hard Cider 'Kraut with German Style Potatoes (Rachel Ray)
Wed - Mousaka
Thur - Three Bean Chilli
Fri - Chili Mac

Pot Roast
Ingredients
3 lb chuck roast
salt and pepper
1 large yellow onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped
8 cloves garlic, pressed
6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon rosemary
5 cups stock
2 tablespoons tomato paste
1 1/2 tablespoons butter
1 1/2 tablespoons all-purpose flour
Directions
Add all (except potatoes) to roasting pan or oven safe pot. Add stock. Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil for 3 hours at 350. Turn meat over every hour. Remove meat. Add potatoes to pot, and return meat. the liquid should cover the potatoes. Add more hot stock if need. Cover with foil. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.

http://www.foodnetwork.com/recipes/braised-bockwurst-and-warm-vegetable-hard-cider-kraut-with-german-style-potatoes-recipe/index.html

Mousaka

2 large baking potato

2-3 zucchini squash

2 egg plant OR 3 summer squash

2 tsp each salt and pepper

4 cups shredded cheese (mozzarella or cheddar/mozzarella mix, or Italian mix)

24 oz or about 2 1/2 cups of marinara/spaghetti sauce

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 lb Italian sausage or ground beef or pork, browned and crumbled

1 cup béchamel (white cream sauce) or alfredo sauce

NOTE: I will be using homemade sauce see week of August 26, 2012 for recipe

Slice potato, squash and/or egg plant thin. Boil potatoes until almost done - 5 minutes or so.

In a large bowl mix the marinara sauce with the cinnamon and nutmeg.

In a 9x13 pan, spread a light layer of marinara on the bottom of the pan. Next, put a layer of potato slices. Sprinkle (each veggie layer) with salt and pepper. Sprinkle with cheese. Top with sauce and meat. Then repeat with other veggies until pan is almost full. Last, add the white sauce and the rest of the shredded cheese on top.

Bake at 350, covered with foil, in the oven until warm and veggies are tender.- about 40 minutes. If desired, take foil off for the last 10 minutes to brown cheese.

3 Bean Beef Chili

1 lb ground beef

1 15.5 oz can Pinto beans

1 15.5 oz can Black beans

1 15.5 oz can Kidney beans

2 14 oz cans diced tomatoes (use ones with chilis, for hotter chili)

1 onion, diced

2 small cloves garlic

1 green and/or red bell pepper

2 cups beef stock

Salt and pepper to taste

1 tbsp oil

Brown beef, drain. In a large stock pan sauté onions and bell peppers on medium until onions are translucent. Add garlic, cook until fragrant. Add beef, beans, tomatoes with the juice, and stock to pan. Bring to a boil. Boil over medium heat for at least 30 minutes. OR cook in slow cooker (with the browned beef) on high for 6 hours. Taste and add salt and pepper accordingly.

This makes a lot of chili! You can refrigerate, after cooling completely, for up to 3 days or freeze for up to 6 months if in an airtight container.

Chilli Mac -

2 cups macaroni, cooked and drained

2 cups left over chilli (or 2 can prepared chilli)

1 cup shredded cheddar cheese

chopped onions, if desired

Mix chilli with pasta in a sauce pan and heat over medium heat until warm. Take off heat. Stir in cheese. Top with onions, if desired.

Week of Oct 1, 2012

Mon - Capellini Pomodoro
Tue - Steak Fajatas
Wed - Mushroom Marsala Chicken (Foodnetwork)
Thur - Ham and Beans
Fri - BBQ (husband's choice)

Capellini Pomodoro
2 cup diced roma tomatoes
4 cloves roasted garlic, pressed (or smashed)
1 cup loose packed fresh basil leaves, chopped
12 oz Capellini
2 tbsp extra virgin olive oil
Salt and Pepper to taste
Parmasean cheese
Cook pasta according to package directions. When pasta is done, heat a skillet to medium and add the oil, tomatoes, garlic, and sprinkle with salt and pepper. Add drained pasta to skillet and toss to coat. Serve with shredded cheese on top (optional).

Steak Fajatias
1-2 lb steak, sliced thin against grain
1 green bell pepper, sliced
1/2 yellow or orange bell pepper, sliced
1/2 red bell pepper, sliced
1 medium onion, sliced
1 cup diced mushrooms (optional)
Salt and pepper
1 tsp garlic powder
1 tsp cumin
1 tbsp oil
In a large saute pan (cast iron is great for this), saute veggies in oil until tender. Remove veggies cover to keep warm, add steak and seasonings and cook until reached desired doneness. Replace veggies and mix. Serve with flour tortillas, refried beans and mexican rice (box or bag, contact me for homemade recipes).

Mushroom Marsala Chicken
I am actually using my left over (and frozen) marsala sauce from the osso bucco, sauting chicken and mushrooms, and serving with mashed potatoes. However, here is a recipe from foodnetwork you can use.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-mustard-mascarpone-marsala-sauce-recipe/index.html