week of April 28, 2013

Mon - Grilled Burgers 
Tue - Chicken Tacos 
Wed - Ham Steaks and Loaded Mashed Potatoes
Thur - Meatloaf (see June 3, 2012)
Fri - Penne and Sausage

Grilled Double Cheese Burgers http://www.foodnetwork.com/recipes/bobby-flay/hamburger-with-double-cheddar-cheese-grilled-vidalia-onion-and-horseradish-mustard-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

Loaded Mashed Potatoes

4 large baking potatoes OR red potatoes

4 cloves garlic, peeled and crushed

4 green onions, chopped

1/2 lb bacon

1/4 cup milk or cream

2/3 cup sour cream

8 oz Shredded Cheddar Cheese

4 tbsp (1/2 stick) of butter

Salt and Pepper to taste

Cut bacon into cubes. Cook bacon until crispy.

Put peeled, diced potatoes in a large soup pot. Add garlic. Cover potatoes with water - just enough water to cover no more. Salt water. Cook on high until potatoes are tender, stirring often. Drain. Add butter, milk, and mash until creamy. Over medium heat, stir in half the onions, sour cream, 1/2 the cheese, 1/2 the bacon. Stir until cheese melts. Taste, add salt and pepper as needed. Serve with the remaining onions and bacon, and cheese on top.

Penne and Sausages

2 cups dry penne pasta

1 (24 oz) jar marinara sauce

1 package (4 sausages, 12 oz) Chicken Sausages Smoked Mozzarella w/Artichoke & Garlic (or similar sausages)

Shredded Parmesan cheese

Cook penne and sausages according to packages. Drain. Cut sausages on a diagonal and add to pasta. Heat sauce and stir into pasta and sausages. Serve with shredded cheese.