Week of April 7, 2013

Sun - Grilled Beef Skewers
Mon - Skillet Lasagna (Pampered Chef Recipe, below)

Quiche Lorraine and apple pie

Tue - Taco Salad
Wed - Chicken Rice-a-Roni
Thur - General Tso Chicken
Fri - Meat Lover's Stromboli (Foodnetwork)
Sat - Quiche Lorraine

Grilled Beef Skewers http://www.foodnetwork.com/recipes/bobby-flay/garlic-mustard-grilled-beef-skewers-recipe/index.html

Skillet Lasagna

Ingredients:

1          jar (24-26 oz or 680-700 mL) marinara sauce

3          cups (750 mL) water

8          oz (250 g) lasagna noodles

1          lb (500 g) bulk hot Italian turkey sausage or sausage links, casings removed

2           garlic cloves, pressed

2          oz (60 g) Parmesan cheese

2          tbsp (30 mL) chopped fresh parsley, divided

1          cup (250 mL) fresh whole milk ricotta cheese

1/2       cup (125 mL) shredded mozzarella cheese

1/4       tsp (1 mL) coarsely ground black pepper

             Additional grated Parmesan cheese (optional)

Directions:

Combine sauce and water in (12-in./30-cm) Skillet. Cover; bring to a boil. Meanwhile, wrap noodles in clean kitchen towel and break crosswise into quarters. Stir noodles into sauce. Cover; reduce heat and simmer 16-18 minutes or until noodles are tender, stirring occasionally.

As noodles cook, place sausage into (10-in./25-cm) Skillet; cook and stir over medium-high heat 6-8 minutes or until sausage is no longer pink, breaking into crumbles using Mix ‘N Chop. Add pressed garlic; cook 1 minute. Remove from heat. Stir sausage into noodles and sauce.

Meanwhile, grate Parmesan cheese using Deluxe Cheese Grater. Chop parsley using Santoku Knife; set aside 1 tbsp (15 mL) parsley for garnish. Combine cheeses, remaining parsley and black pepper in Classic Batter Bowl. Scoop cheese mixture over noodles using Medium Scoop. Cover Skillet and simmer gently 3-5 minutes or until cheese is melted and ricotta mixture is heated through. To serve, sprinkle lasagna with reserved parsley and additional Parmesan cheese, if desired.

Yield: 6 servings Nutrients per serving: Calories 470, Total Fat 21 g, Saturated Fat 9 g, Cholesterol 80 mg, Carbohydrate 41 g, Protein 30 g, Sodium 1200 mg, Fiber 3 g U.S. Diabetic exchanges per serving: 3 starch, 3 medium-fat meat (3 carb)

 Cook's Tips: Wrapping lasagna noodles in a clean kitchen towel before breaking into quarters prevents them from scattering around your countertop.

 The attractive ruffled edge of regular lasagna noodles add to this dish's visual appeal. No-boil noodles can be used instead of the regular lasagna noodles, if desired. Reduce cooking time of noodles to 10-12 minutes; proceed as recipe directs.

 Fresh whole milk ricotta cheese is preferred in this recipe for its smooth texture. Look for fresh ricotta cheese at the deli. Drain off excess liquid before using.

Taco Salad

1 (about 11 oz) sack Doritos or any corn tortilla chips

1 lb ground beef

2 jalapeno peppers, seeded and finely chopped (optional)

1 medium onion, chopped

1 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

Handful cilantro leaves, chopped

Juice of 1 lime

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Salsa and sour cream or salad dressing (optional)

Lightly crush the chips.

In a large skillet, add beef, half the onion, and garlic. Heat over medium heat. Brown and crumble beef. Drain if necessary. Add taco seasoning. Meanwhile, combine tomatoes, remaining onions, jalapenos, cilantro, and the juice of the lime in a large bowl. 

Layer salad: chips on bottom, then meat mix, veggie mix, handful of lettuce or cabbage, top with cheese, and salsa and sour cream or salad dressing.

General Tso's Chicken
1/2 bag frozen pop corn chicken
1 (14 oz) bottle of General Tso sauce (I like Iron Chef brand)
cooked white rice
Bake the chicken in the oven according to package. Heat sauce in a suace pan on stove on medium high heat until hot. When chicken is done put on rice. Pour sauce on chicken and rice and enjoy!


Meat Lover's Stromboli http://www.foodnetwork.com/recipes/aaron-mccargo-jr/meat-lovers-stromboli-recipe/index.html

QUICHE LORRAINE

Ingredients

6 ounces thick cut bacon, diced

4 large eggs

1 cups half-and-half or cream

4 oz cream cheese, room temperature (or warmed in a bowl in the microwave for 20 seconds)

1/2 tsp salt

1/4 tsp pepper

1 cup grated Gruyere or Swiss (or any other cheese you'd like)

1/2 cup wilted spinach, if desired

Directions

You'll need a 9 in tart pan or 9 in pie pan with pie crust (see below) for this recipe.

Preheat the oven to 375 degrees F.

Poke crust with fork ("docking"). Bake until the crust is set, 8 to 12 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.

In a medium skillet, cook the bacon until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat or reserve for another use.

Arrange the bacon, cheese and spinach evenly over the bottom of the baked crust.

Cream (beat vigorously) cream cheese until soft. Add in the eggs, one at a time into cream cheese until mixed, then whisk in half and half. Pour into the prepared crust. Top with additional cheeese if desired.

Bake until the egg mix is golden, puffed, and set - 30 to 35 minutes.

Remove from the oven and let cool on a wire rack for 15 minutes before serving.

Flaky Pie Crust

2 1/2 cups flour

1 tsp salt

8 tbsp butter

8 tbsp Crisco shortening

1 tsp 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.