Week of March 24, 2013

Mon - Chicken Tenders and Fries
Tue - Steak Fajitas
Wed - Mircowaved “Baked” Ziti (Deep Covered Baker Recipe)
Thur 3/28-Sun 3/31  out of town

Chicken Tenders http://www.foodnetwork.com/recipes/sandra-lee/crouton-crushed-chicken-tenders-with-orange-barbeque-sauce-recipe/index.html

Steak Faitas

2 lb steak cut into thin strips (I like skirt steak or sirlion)

1 red bell pepper

1 green bell pepper

1 medium onion

2 garlic cloves, pressed

1/2 tsp cumin

Salt and pepper

limes

Fajita size Flour tortillas

Toppings if desired: sour cream, guacamole, cheese, Pico De Gallo, lime juice

Sprinkle steak with cumin, salt and pepper. Slice steak and vegetables into strips. Zest 1 lime. In a large skillet, heat 1 tbsp veggie oil over medium-high heat. Add the zest and juice of the lime. Cook meat, peppers, onion, and garlic for 7-8 minutes or until the peppers and onions are tender. Serve with warmed tortillas and toppings.

Mircowaved “Baked” Ziti (Deep Covered Baker Recipe)

NOTE if you do not have a DCB, you can use any microwave safe 2 quart casserole dish that has a lid.

Ingredients
1 lb of Italian sausage (or ground beef)
1 can/jar (660 – 780 grams) of your favorite tomato based pasta sauce
1 cup of shredded mozzarella or “Three Italian cheese” packaged mix
½ cup of shredded parmesan cheese
3 cups pasta (penne, zitioni or rigatoni work best, but you can use any that take 9-11 minutes to cook according to package)
3 ¾ cups water or chicken broth
2 tsp black pepper
2 tsp salt
1 tbsp olive oil

Directions:
Arrange the meat in an even layer on the bottom of the Baker. Cover and cook in the microwave on HIGH for 7-9 minutes or until no longer pink. Take out of microwave (remember the baker will be HOT use potholders) drain meat, crumble into small bite size pieces, and set aside.
Add pasta, oil, salt, pepper, and water or broth to baker. Cover, and microwave on HIGH for 16-19 minutes until pasta is tender, stirring after 10 minutes.
Drain pasta, if needed.
Mix pasta, sauce, meat, and ¾ of the cheese in the baker. Put the remainder of the cheese on the top of the mixture.
Microwave on HIGH, covered, until cheese is melted and bubbly, aprox 3 minutes. Enjoy!
Yields 6-8 servings.

Week of March 17, 2013

Mon - Quick Chicken Primavera Risotto (Pampered Chef)

Skillet Beef and Macaroni (Campbell's)

Tue - Saige's Birthday Dinner out
Wed - Skillet Beef and Macaroni (Campbell's recipe)
Thur - Beef Raviolis with Easy Tomato Sauce
Fri - Pork Chops with Apples and Garlic Mashed Potatoes (Foodnetwork.com)

Quick Chicken Primavera Risotto Pampered Chef Season’s Best® Spring/Summer 2006.
MY NOTE I will be substituting a Steamfresh Italian Blend (12 oz frozen veggie bag) for the veggies.
2 boneless, skinless chicken breast halves (about 6 ounces each), flattened to ½-inch thickness
Salt and ground black pepper
Basil Oil
1 lemon, cut in half crosswise
1 medium onion, chopped
1 large garlic clove, pressed
2 packages (8.8 ounces each) buttery or roasted chicken flavor, pre-cooked rice
1 medium carrot, cut into julienne strips
1 medium zucchini, sliced
2 plum tomatoes, seeded and diced
2-2½ cups chicken broth
½ cup (2 ounces) grated fresh Asiago cheese
¼ cup snipped fresh basil leaves
2 ounces mascarpone cheese or cream cheese (optional)
1. Season chicken with salt and black pepper. Heat (12-in.) Skillet over medium-high
heat 5 minutes; lightly spray with oil. Arrange chicken and lemon halves, cut sides
down, in skillet; cook 6-8 minutes or until chicken is no longer pink, turning
chicken once. Remove from skillet; cool slightly. Slice chicken into ½-inch pieces
and set aside.
2. Lightly spray same skillet with oil. Cook onion and garlic over medium heat
4-6 minutes. Add rice and juice from caramelized lemon halves; cook and stir
3-4 minutes. Add carrot, zucchini, tomatoes and 2 cups of the broth to skillet;
bring to a boil. Reduce heat to medium; simmer 4-5 minutes or until broth thickens
slightly. Stir in chicken; cook until heated through.
3. Remove risotto from heat. Add Asiago cheese and basil; stir until cheese melts and
sauce thickens (adjust consistency with additional broth, if necessary). Stir in
mascarpone cheese, if desired.
Yield: 6 servings
Nutrients per serving: Calories 260, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 40 mg,
Carbohydrate 31 g, Protein 19 g, Sodium 790 mg, Fiber 2 g

Skillet Beef Macaroni http://www.campbellskitchen.com/Recipes/RecipeDetails?recipeId=50389&CID=EM-PX-MM-4149

Beef Raviolis and Easy Tomato Sauce

1 can (14.5 oz) Diced Italian Seasoned Tomatoes

1/4 cup good extra virgin olive oil

salt and pepper to taste

1/2 cup of freshly grated parmesan cheese for serving

1 bag of frozen Beef Ravioli (25 oz, I use Rosetto brand)

 Cook ravioli according to package directions and keep warm. In a large skillet combine tomatoes (with juice), oil, salt and pepper heat on medium heat until hot. Toss the ravioli with the sauce and serve immediately with cheese.

Pork Chops with Apples and Garlic Mashed Potatoes

http://www.foodnetwork.com/recipes/food-network-kitchens/pork-chops-with-apples-and-garlic-smashed-potatoes-recipe/index.html

Week of March 10, 2013

Mon - Tuscan White Bean Soup
Tue - Beef Enchiladas
Wed - Perogies and Kielbasa
Thur - Pot Roast (See Oct 7, 2012)
Fri - Parmigiana Chicken Sandwiches
Sat - Shepard's Pie 

Tuscan White bean soup http://www.foodnetwork.com/recipes/giada-de-laurentiis/tuscan-white-bean-and-garlic-soup-recipe/index.html

Beef Enchiladas

1 lb ground beef, browned and drained

1 (7 oz) can El Pato Salsa de Chile Fresco sauce 

1 (8 oz) can tomato sauce (for extra spicey, omit tomato sauce and use 2 cans of above)

1 tsp cumin

1 tsp paprika

10 - 12 corn tortillas (taco size)

10 - 16 oz Shredded Cheese

Mix sauces and spices in a bowl, and set aside. Warm the tortillas in the microwave for 30-60 seconds until flexible.

Spray a 9x13 rectangular baking pan with oil. To assemble the enchiladas, place tortilla in the pan, fill with a spoonful of beef, sauce mixture, and a sprinkling of cheese. Roll the tortilla up with the open side down. Repeat until pan is full. I usually do 12 total - 8 down lengthwise, an two sets of two on the side of the pan. Spread the rest of the sauce mix over the top. Sprinkle with cheese.

Heat in 350F degree oven for about 30 minutes, until the cheese is melted and the middle is hot.

NOTE: the sauce is spicy, taste before mixing. If you prefer less spicy you can substitute more tomato sauce or use canned enchilada sauce instead.

Pierogies and Kielbasa http://www.foodnetwork.com/recipes/grilled-pierogies-and-kielbasa-recipe/index.html?oc=linkback

Parmigiana Chicken Sandwiches
4 Tyson Chicken Breast Patties
4 hamburger buns
Mrs. Dash Italian Medley (or similar Italian seasoning)
Kraft Parmesan Cheese
Garlic Salt
Butter
4 (1/2 inch) slices of fresh mozzarella cheese
1 cup Marinara Sauce
Olive Oil
Coat cookie sheet with olive oil. Sprinkle patties with Mrs. Dash and parmesan cheese. Place patties on cookie sheet and cook in oven according to package directions for oven.
Meanwhile, butter buns and sprinkle garlic salt on them. Toast using toaster oven or in oven with patties. Warm marinara sauce.
When patties are cooked, assemble sandwiches: place patty on bottom bun, place cheese slice on patty. Spoon sauce on cheese then place top bun on. Serve immediately.

Shepard's Pie
1 pie shell (just bottom part) dotted with fork (optional)
1 cup left over pot roast, shredded or chopped
1 cup frozen mixed veggatables
2 cups left over mashed potatoes
1 cup left over pot roast gravy
Oven at 350 bake shell 1/2 way - about 8 minutes. (If you prefer a crust-less pie, just omit the crust and butter the pan.) Then arrange meat on bottom, sprinkle in veggatables, spoon over gravy. On the top, spoon over the mashed potatoes. Bake until hot and top is browning on edges. 

week of march 3 2013

Sun - Tempura Chicken Fingers
Mon - Artichoke and Red Pepper Risotto 
          (Pampered Chef, 29 Minutes to Dinner vol 2 pg 105)

30 Minute Chicken

Tue - Nacho Casserole
Wed - Roast Chicken and Potatoes 
Thur - Orange-Ginger Pork Kabobs
Fri - Chicken Pot Pie

Tempura Chicken Fingers http://www.foodnetwork.com/recipes/emeril-lagasse/tempura-chicken-fingers-with-plum-sauce-and-ginger-stir-fried-vegetables-recipe/index.html

Mon- Request PDF file, AngelaLgsdn@aim.com

Nacho Casserole http://www.pillsbury.com/recipes/southwest-nacho-casserole/04cd0177-461f-427d-a66a-3bcec8cceaa4

Roast Chicken - 30 Minute Chicken (Pampered Chef)

Chicken:

1 whole chicken (3½-4 pounds)

1 tablespoon olive oil

Lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Kitchen Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck; then tuck under back of chicken. Place chicken on Cutting Board; brush with oil using Chef’s Silicone Basting Brush.

For seasoning mixture, combine ingredients in Prep Bowl; mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, in baker.

Microwave, uncovered, on HIGH 25-30 minutes or until Pocket Thermometer registers 165oF in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170F).

Yield: 4-6 servings. Nutrients: per serving: Calories 490, Total Fat 29 g, Saturated Fat 8 g, Cholesterol 165 mg, Carbohydrate 2 g, Protein 52 g,Sodium 450 mg, Fiber 0 g 

Variations:  Spice rubs and seasoning mixes give alternate flavors to your chicken.

All-in-One Chicken Dinner - Prepare chicken as directed above and place in baker. Combine 1 cup each celery and carrots, cut into 1-inch pieces, and 3 cups red or russet potatoes, cut into 2-inch pieces, in Classic Batter Bowl. Toss with additional seasoning, if desired. Arrange vegetables around chicken. Microwave, uncovered, on HIGH 35-40 minutes or

until Pocket Thermometer registers 165oF in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170F).

Orange Ginger Pork Kabobs

Ingredients

• 2 1/4 pounds pork meat, cubed
• 1 1/3 cups coriander seeds
• 1 bottle Iron Chef Orange Ginger Sauce & Glaze
• 3 orange, peeled, sectioned, and cut into bite-size pieces
• 1 hot chile pepper, minced
• 1 bunch fresh cilantro

Directions

Place pork meat into a large nonmetallic bowl. Grindthe coriander seed in a mortar and pestle, and rub intothe meat. Pour Iron Chef Orange Ginger sauce over meat, and mix in minced chile pepper and chopped orange. Cover, and refrigerate for 24 hours. Turn the meat over every couple of hours.

1. Preheat grill for medium heat. Remove the lamb andorange pieces from marinade, and transfer marinade to a small saucepan. Set marinade aside. Thread the cubes of lamb on skewers, alternating with pieces of orange, and starting and finishing with a piece of orange.
2. Place the skewers on the grill. Cook slowly until slightly charred, and cooked to your preference. Transfer skewers to a warm dish, and cover for 5 minutes.
3. Serve with Iron Chef Orange Ginger sauce, garnished with sprigs of fresh cilantro.

Chicken Pot Pie

1 cup cooked, diced chicken or turkey

1 can cream of chicken soup

1 small bag of frozen mixed veggies or peas and carrots

1 cup cooked, diced potatoes

1 tsp each salt and pepper

2 pie crust rounds (recipe below, or use ready made Pillsbury Pie Crust)

Egg wash: 1 egg and 1 tbsp water beaten together

Preheat oven to 350F. Place 1 pie crust in a 9 inch pan. In a large bowl combine chicken, soup, veggies, potatoes and salt and pepper. When well mixed, spoon into crust. Top with other pie crust round. Cut slits in top crust for venting. Brush top crust with egg wash. Cook for 30 minutes or until crust is golden brown.

 Flaky Pie Crust

2 1/2 cups flour

1 tsp salt

1 tbsp sugar

8 tbsp butter

6 tbsp Crisco shortening

1 tbsp white vinegar

2 tbsp - 1/4 cup water

Using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). After resting, roll out into 2 circles for your pie.