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