Mon - Microwave White Chicken Chili
Tue - Jerk Pork and Baked Sweet Potatoes
Wed - Breakfast Bake
Thur - Easy Crescent Taco Bake
Fri - (eating out)
Salsbury Steak with Mushroom Gravy http://www.foodnetwork.com/recipes/sandra-lee/salisbury-steak-with-mushroom-gravy-recipe/index.html
Microwave White Bean Chili
3 whole heads garlic (about 48 cloves), unpeeled
¾ tsp salt, divided
3 tbsp olive oil, divided
2 poblano peppers
1 medium onion
1½ lb boneless, skinless chicken thighs
2 tbsp Southwestern Seasoning Mix
2 cans (15.5 oz each) Great Northern beans, drained
1 jar (16 oz) salsa verde
Slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.
Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover;
microwave an additional 4-6 minutes or until chicken is cooked through.
Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix ‘N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well.
Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.
Yield: 8 servings (8 cups) Nutrients per serving: Light (1 cup): Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g
Cook’s Tip: Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired.
Omit salt.
Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced
avocado or chopped cilantro.
Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.
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.
Baked Sweet Potatoes
4-6 sweet potatoes, even in size and scrubbed
Topping:
4 tablespoons brown sugar
6 tablespoons butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Salt and freshly ground black pepper
Directions
Preheat oven to 375 degrees F.
Mix topping items together.
Place sweet potatoes on sheet tray and bake for 1 hour or until soft.
Cut potatoes open. Scoop one tbsp on each potato. Enjoy.
Breakfast Bake
5 eggs
1 can condensed Healthy Request mushroom soup
1 lb turkey breakfast sausage or bacon1 cup cheddar cheese and 1/4 cup for topping
3 cups Ore-Ida hash browns (frozen bag) thawed
1/2 tsp each salt and pepper
butter for greasing casserole dish
Mix all ingredients together (reserving the 1/4 cup cheese for topping) in a mixing bowl until incorporated. Pour into a well greased 2 quart casserole dish. Sprinkle cheese on top. Bake at 350 until egg is set and the top is lightly browned. Let cool 5 minutes. Serve with toast.
Easy Crescent Taco Bake
I like to add a can of black or pinto beans to this recipe.
http://www.pillsbury.com/recipes/easy-crescent-taco-bake/9c2bd5f7-63f7-4a6c-afa3-56baeedbc35a
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