week of may 26 2013

Sun - Homemade Pan Pizza
Mon - BBQ'ing
Tue - Mexican Burgers (Pampered Chef)
Wed Alfredo with Ham and Peas
Thur Indian Curry Chicken
Fri - out of town

Homemade Pan Pizza see Jan 13, 2013 except use cast iron skillets instead of pans.

Mexican Burgers http://new.pamperedchef.com/recipe/25046

Alfredo with Ham and Peas  

1 tsp. olive oil

1 Ham Steak, cut into cubes, any bone or fat discarded

1 cup frozen green peas, thawed

1 jar (1 lb.) Alfredo Sauce

1/8 tsp. ground black pepper

8 ounces linguine, cooked and drained

Directions

Heat olive oil in 12-inch nonstick skillet over medium-high heat ham and peas, continue cooking, stirring occasionally, 5 minutes. Stir in Alfredo Sauce and black pepper.

Reduce heat to medium and simmer, stirring occasionally, until warmed. Serve over hot linguine (prepared according to package).

Indian curry Chicken

I have not tried this recipe yet, hope it's good!

http://www.mccormick.com/Recipes/Main-Dishes/Indian-Curry-Yogurt-Marinated-Chicken

week of May 20, 2013

Sun - Tuscan Pizza Chicken Sandwich
Mon - The Pampered Chef ^® Chicken Piccata Pasta Recipe
Tue - Fish Stick Tacos
Wed - Grilled Cheese with Tomato Soup
Thur - Ramen Stir one-pot-dish (see week of nov 25, 2013)
Fri - Waffles and Sausage

Tuscan Pizza Chicken Sandwich http://www.tyson.com/Meal-Ideas-And-Recipes/Tuscan-Chicken-Pizza-Sandwich.aspxhttp://www.tyson.com/Meal-Ideas-And-Recipes/Tuscan-Chicken-Pizza-Sandwich.aspx

The Pampered Chef ® Chicken Piccata Pasta Recipe

1 1/4 lbs (625 g) boneless, skinless chicken breast * 2 tbsp (30 mL) olive oil, divided -  1 1/2 tbsp (22 mL) Lemon Pepper Rub   3 cans (14 oz each) 33% reduced-sodium chicken broth (about 6 cups/1.5 L)    1/2 medium onion   12 oz (350 g) uncooked angel hair pasta   1 lemon   2 oz (60 g) cream cheese, softened   1 can (14 oz or 398 mL) quartered artichoke hearts in water, drained   1/4 cup (50 mL) capers, drained and rinsed  Chopped fresh parsley and grated fresh Parmesan cheese (optional)

Cut chicken into 1-in. (2.5-cm) pieces on Cutting Board. Combine chicken, 1 tbsp (15 mL) of the oil and rub in Stainless (4-qt./4-L) Mixing Bowl; toss to coat. Heat remaining oil in (12-in./30-cm) Skillet over medium-high heat 1–3 minutes or until shimmering. Add chicken to Skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink. Remove chicken from Skillet; set aside. Meanwhile, pour broth into Large Micro-Cooker®; microwave, covered, on HIGH 8–10 minutes or until broth comes to a boil. On clean cutting board, chop onion using Food Chopper. Add onion to Skillet; cook 10–20 seconds or until onion is fragrant. Carefully add broth and pasta to Skillet; cook, uncovered, 7–8 minutes or until pasta is tender, stirring occasionally  Zest lemon with Microplane® Adjustable Grater to measure 1 tbsp (15 mL). Juice lemon with Juicer to measure 2 tbsp (30 mL). Add zest, juice and cream cheese to Skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to Skillet. Cook, covered, 1–2 minutes or until heated through. Remove Skillet from heat; stir in capers. Garnish with parsley and Parmesan cheese, if desired

Yield: 6 servings Nutrients per serving: Calories 440, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 65 mg, Carbohydrate 53 g, Protein 35 g, Sodium 1410 mg, Fiber 6 g

Cook's Tip: To substitute Lemon Pepper Rub, in Step 1, toss chicken with 1 tsp (5 mL) each salt and coarsely ground black pepper. In Step 2, add 2 pressed garlic cloves to onion; cook as directed. In Step 3, increase lemon juice to 3 tbsp (45 mL). OR you can use any Lemon Pepper seasoning such as Ms Dash's Lemon Pepper. Fish Stick Tacos http://gortons.com/recipe/fish-stick-taco Grilled Cheese and Soup 8 slices of bread 16 slices of cheese (I like cheddar or american) butter, softened OR mayo OR margarine 1 can Campbell's Condensed Tomato Soup (made according to directions with water) Goldfish crackers for soup (optional) Lightly butter both sides of bread. Place 2 pieces of cheese on 4 of the bread slices. Top cheese with another slice of bread. move to a large non-stick skillet. Cover and cook on medium for 5-10 or until the bottom piece turns golden brown. Uncover. Turn sandwiches over and cook until golden brown on other side, about 3 minutes. Serve hot with hot soup. Serves 4.

week of May 12, 2013

Sun - Mother's Day (eating out)
Mon - Penne Primavera 
Tue - Blackened Chicken and Black Beans
Wed - Velveeta Dinner Kit - Potatoes Strongenoff (prepare according to package)
Thur - Skillet Garlic Chicken (Campbell's recipe)
Fri - Green Beans Ham and New Potatoes

Penne Primavera

1 package Hormel Natural Choice Spinach Asiago Chicken Sausage, 4 count, 12 oz (or similar sausages)

1/2 cup  each chopped broccoli, carrots and yellow peppers

1/4 cup  water

1 tub  (10 oz.) PHILADELPHIA Italian Herb Cooking Creme

1/2 cup  grape tomatoes

2 cups  hot cooked Penne pasta

Cook sausages according to package in a large non-stick skillet. Remove from skillet, cut on diagonal, and keep warm.

Add broccoli, carrots, peppers and water to skillet; cover. Cook 6 min. or until vegetables are tender, stirring occasionally. Return sausages to skillet. Add cooking creme and tomatoes; cook and stir until heated through. Serve with shredded parmesan cheese, if desired.

Blackened Chicken and Beans

Food.com Recipe

Ingredients

2 teaspoons chili powder

1/4 teaspoon salt

1/4 teaspoon pepper

4 boneless skinless chicken breast halves

1 tablespoon canola oil

1 (15 ounce) cans black beans, rinsed and drained

1 cup frozen corn, thawed

1 cup chunky salsa

Directions

Combine the chili powder, salt and pepper; rub on both sides of chicken.

In a large skillet, cook chicken in oil 4-5 minutes each side, until juices run clear. Remove and keep warm.

Add beans, corn and salsa to skillet; bring to a boil. Reduce heat, cover and simmer 2-3 minutes, until heated through.

Put bean mixture on a serving dish; top with chicken.

Skillet Garlic Chicken http://www.campbellskitchen.com/recipes/recipedetails?recipeid=4&fm=internal_search

Green Beans Ham and New Potatoes http://www.foodnetwork.com/recipes/neelys/green-beans-with-ham-hock-and-new-potatoes-recipe/index.html 

week May 5, 2013

beef pot roast

Sun - Biscuits and Sausage Gravy
Mon - Pot Roast (see Oct 7, 2012)
Tue - Tamale Pie
Wed - Chicken and Dumplings Bake (see Jan 20, 2013)
Thur - Tequila-Lime Chicken
Fri - Gnocchi and Ham

Baked Chicken and Dumplings

Sausage Gravy and Biscuits

Gravy:

1 lb breakfast sausage, browned reserve drippings

1-2 tbsp butter (if needed, see below)

2 tbsp AP flour

1 tsp onion powder

1 tsp garlic salt

salt and pepper to taste

3 cups milk

Biscuits:

2  cups Bisquick mix (OR all purpose flour, add another 1/4-1/2 milk)

1 tsp baking powder

1 tsp salt

4 tbsp softened butter

4 tbsp shortening

1/2 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 1/2 cup milk, let sit 2 minutes)

Cooking Buscuits: Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk, mix until it forms a dough. For drop biscuits, use a scoop or a spoon and spoon out onto greased cookie sheet. For rolled biscuits, knead dough into ball. Roll out to 3/4 inch thick. Cut with biscuit cutter and place on greased cookie sheet. Bake at 350F for 15-20 minutes or until golden brown.

Making Gravy: Scrap the pan and remove the big chucks. Leave 3 tbsp of drippings in pan, add melted butter to the pan if you do not have 3 tbsp of drippings. Mix the flour and seasonings (except salt and pepper). On high heat, using a whisk, add the flour mix to the pan. Stir until incorporated, then turn down the heat to low and stir for 1-2 minutes or until it smells nutty. Turn the heat back up to high and slowly add the milk, constantly whisking. Boil until the gravy comes to the thickness you like (remember it will continue to thicken off the heat for a bit). Mix in sausage. Taste, add salt and pepper as necessary.

Tamale Pie http://www.foodnetwork.com/recipes/ingrid-hoffmann/chipotle-tamale-pie-recipe/index.html


Tequila-Lime Chicken1/2 cup tequila
1 tbsp lime zest (about 1 lime)
6 limes, for freshly squeezed lime juice
1 tsp chiplote chili powder
1 tbsp minced fresh garlic (about 3 cloves)
2 tps kosher salt
1 tsp freshly ground black pepper
6 split boneless, skinless chicken breast halves
Directions
Combine the tequila, lime juice and zest, chili powder, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate for at least 3 hours, but up to 24 hours.
Remove chicken from marinade. Throw away marinade. Grill (on BBQ grill or on grill pan) on medium heat until the chicken is cooked through, about 5 minutes per side. 165f with a meat thermometer.
Let stand 5 minutes before cutting and serving. Recommended: Serve with rice, warm tortillas, and lime wedges.
I am using Farm House Rice Pilaf  prepared according to package directions,