Week of June 30, 2013

Sun - Burgundy Beef
Mon - Bacon Linguine Toss (Pampered Chef)
Tue - Beef Enchiladas
Wed - Pork Chops
Thur - BBQ -  Baked Potato Salad (below),
          Berries and Stars dessert 
Fri - Beer Can Chicken
Sat -Grilled Chicken Salad 

Burgundy Beef
    1 tablespoon butter 

1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into 1-inch pieces 
1 can (10 1/2 ounces) Campbell's® Mushroom Gravy 
1 1/2 cups frozen whole baby carrots 
1/2 cup frozen whole small white onions 
1/4 cup tomato paste 
1/4 cup Burgundy wine or other dry red wine 
1/8 teaspoon garlic powder 
1/2 of a 12-ounce package medium egg noodles (about 4 cups), cooked and drained 
Chopped fresh parsley 

Heat the butter in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often.  Pour off any fat. Stir the gravy, carrots, onions, tomato paste, wine and garlic powder in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes or until the beef is cooked through.  Serve the beef mixture over the noodles.  Sprinkle with the parsley.

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

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.

The Pampered Chef ® Bacon, Linguini & Tomato Toss Recipe

12 slices bacon, divided   4 cups (1 L) chicken broth   2 cans (14.5 oz each)  Italian-style diced tomatoes (3½ cups/875 mL)   1 medium onion    4 garlic cloves, pressed   1/2 tsp (2 mL) crushed red pepper flakes (optional)   12 oz (350 g) uncooked linguini pasta   1/4 tsp (1 mL) salt   1 cup (250 mL) loosely packed fresh parsley, divided   4 oz (125 g) cream cheese   1 oz (30 g) Parmesan cheese, grated  Halved grape tomatoes (optional)

Slice bacon crosswise into 1/4-in. (6-mm) strips using Santoku Knife. Place into (12-in./30-cm) Skillet; cook over medium-high heat 8-9 minutes or until crisp. Remove bacon from Skillet; drain on paper towels. Drain Skillet, leaving 1 tbsp (15 mL) drippings in Skillet. Meanwhile, place broth and diced tomatoes in Large Micro-Cooker®. Microwave, covered, on HIGH 6-8 minutes or until hot; carefully remove from microwave. On clean Cutting Board, finely chop onion usingFood Chopper. Return Skillet to heat; add garlic pressed with Garlic Press and pepper flakes, if desired. Cook 10-20 seconds or until fragrant. Add onion; cook 2-3 minutes or until onion is tender. Carefully add broth mixture, pasta, half of the bacon and salt. Simmer, covered, 9-10 minutes or until pasta is almost cooked but still firm, stirring occasionally. Finely chop parsley using Chef's Knife; reserve 1 tbsp (15 mL) for garnish. Cut cream cheese into cubes. Grate Parmesan cheese using Rotary Grater. Cut grape tomatoes in half, if using. Remove Skillet from heat. Stir in remaining parsley, cream cheese and grape tomatoes, if desired. Let stand, covered, 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon, Parmesan cheese and reserved parsley.

Warm Baked Potato Salad

3-4 pounds red potatoes, large diced (no need to peel)

1 cup sour cream

1 cup shredded cheddar cheese

2 tbsp chives or scallions, chopped

1/2 lb bacon, cooked crisp and crumbled

Salt and Pepper to taste

Cook potatoes by baking in oven on oil coated pan at 350F for 30-40 minutes or until tender, or in microwave for about 10 minutes or until tender. Allow to cool slightly, about 10 minutes. Mix sour cream, cheese, chives/scallions, and bacon pieces together. Add in potatoes, stirring carefully so you don't mash them, until covered and all incorporated. Taste, add salt and pepper if necessary. Serve warm or cold.

week of June 23, 2013

Sun - Emma's Birthday! Meatloaf with Garlic Mashed Potatoes and Brown Gravy

Mon - Gnocchi with Prosciutto and Peas (Foodnetwork)

Meatloaf Mashed Potatoes & Gravy

Tue - Mexican Crescent Bake

Wed - Greek Wraps (Pampered Chef Recipe, contact me for PDF)

Thur - Chicken and Rice Casserole

Fri -  Eating out

Meatloaf (my oven recipe)
2 lb 15% - 7% fat ground beef 
1-2 cups bread crumbs 
2 eggs, beaten
2 tsp Worcestershire Sauce
1 tsp each salt and freshly ground pepper
1 tsp garlic powder OR 2 cloves fresh garlic pressed
Sauce Topping: 1/4 cup ketchup, 1 tbsp BBQ sauce, 2 tbsp brown sugar. Mix together in a small mixing bowl until smooth.
Mix beef, 1 cup bread crumbs, eggs, and seasonings in a large mixing bowl with a fork or by hand. Keep adding bread crumbs until the mixture holds together when made into a ball.
Put in a meatloaf pan with holes to allow the grease to dip out. Bake at 350F 1-1 1/2 hours or until middle is no longer pink and reaches 160F in the middle. If desired, spread the sauce topping over the meatloaf (dab off excess grease, if necessary) and leave in oven for 10 minutes.
Brown Gravy
2 tbsp drippings from meatloaf pan
2 tbsp butter
3-4 tbsp AP flour
1 (14 oz) can beef broth
Add drippings in pan, and butter to a pan. On high heat, using a whisk, add the flour 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 broth, constantly whisking. Boil until the gravy comes to the thickness you like (remember it will continue to thicken off the heat for a bit). Taste, add salt and pepper as necessary.

Garlic Mashed Potatoes
4 baking potatoes, peeled and diced
4 garlic cloves, pressed
4 tbsp butter
1/4 cup sour cream
1 tsp salt and pepper
Boil potatoes in a large stock pan until tender, do not over cook. Mash with potato masher or a ricer keep in pan. Add garlic, butter, sour cream and salt and pepper. Mix over low heat until butter is melted and everything is incorporated. Serve in a serving bowl immediately.

Gnocchi with Prosciutto and Peas (Foodnetwork)I will be using packaged, fresh gnocchi for this instead of making my own. http://www.foodnetwork.com/recipes/anne-burrell/gnocchi-with-prosciutto-spring-peas-and-chanterelles-recipe/index.html
Mexican Crescent Bake

1

lb ground turkey, cooked and drained

1

can (21 oz) black beans in chipotle sauce with corn and red peppers

1

tablespoon Old El Paso® taco seasoning mix (from 1-oz package)

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2 

cups shredded Mexican cheese blend (6 oz)

• 1 In 10-inch skillet, mix turkey, beans and taco seasoning mix. Heat to boiling over medium-high heat, stirring occasionally.
• 2 Separate or cut dough into 2 long rectangles. Place in ungreased 12x8-inch (2-quart) glass baking dish; press over bottom of pan to form crust (if using crescent rolls, press perforations to seal). Spoon turkey mixture evenly over dough; sprinkle with cheese.
• 3 Bake at 375°F 15 to 20 minutes. Top with sour cream, if desired.
  Chicken and Rice Casserole
  4 skinless, boneless breast filet
  1 can cream of mushroom soup (I perfer Campbell's Healthy Choice)
  1 1/2 cans of water
  2 cups dry Long Grain White Minute Rice
  2 tsp Salt
  Salt and Pepper to taste
  Grease a 9x13 pan with butter. Sprinkle Chicken Beasts with salt and pepper - both sides. Mix rice, salt, soup and water in the pan. Evenly spread out rice. Place chicken on top. Cover with foil. Bake in 350F oven for 40-60  minutes, or until rice is done and chicken is no longer pink and liquid is adsorbed.

week of June 16, 2013

Sun - Father's Day
Mon - Crescent Pizza Pockets
Tue - Beef Tacos
Wed - Chicken Florentine Lasagna
Thur - copy-cat P.F. Chang's Mongolian Beef
Fri - Tyson Chicken Sandwiches (frozen, prepare according to package)
Sat - Emma's Birthday Party!

Cresecent Pizza Pocket http://www.pillsbury.com/recipes/crescent-pizza-pockets/12e72fb4-088a-4e51-856e-44db932fa8f5?src=SH

Ground Beef Tacos

1 lb lean ground beef

1 medium onion, chopped

1/2 cup Pace Pacanta Sauce (not chunky) OR your fav salsa

1/2 tsp ground cummin

1/2 ground Cheyenne pepper

8-12 corn tortillas

Shredded Cheese

1 cup loosely packed cilantro, chopped

4 Limes

2 cups shredded cabbage OR lettuce (optional)

Chop onion. Add 1/4 of the onion and 1/4 of the cilantro and the beef to a skillet. Sprinkle on cummin and cheynne. Stiring frequently, brown beef, crumble. Drain. Return to skillet, add in sauce. Heat through.

Meanwhile,  add rest of onion and cilantro, juice of 1 lime, 1 tbsp of lime zest, and 1 tsp of salt to a bowl. Mix together. 

Heat tortillas in microwave in a paper towel for about 1 minute or until hot. (OR heat with a small amount of oil on in a pan, keep warm in a warmer) 

To assemble tacos: tortilla, beef mixture, cilantro mixture, cabbage, cheese, and a dash of fresh squeezed lime juice. 

Chicken Florentine Lasagna

2 boxes (one lb, about 16 pieces) of packaged or fresh lasagna noodles, cooked el dente

16 oz ricotta cheese

1 egg, beaten

1 cup of three Italian cheese blend (Romano, parmesan, mozzarella)

2 tsp each salt and pepper

4 cups shredded cheese (mozzarella or cheddar/mozzarella mix, or Italian mix)

2 jars/cans of favorite alfredo/cheese sauce

1 lb cooked diced chicken

1 cup diced mushrooms

1 cup spinach, sliced

Mix ricotta, egg, salt, pepper, spinach, and 1 cup of Italian blend cheese in a mixing bowl. In a 9x13 pan, spread a light layer of sauce on the bottom of the pan. Next, put a layer of noodles - about 4 noodles slightly overlapping. Scoop small spoonfuls of ricotta mixture on noodles (no need to spread, it will melt). Top with sauce, chicken, mushroom, and cheese. Repeat two more times. Last, add another layer of noodles, sauce and shredded cheese.

Bake at 350, covered with foil, in the oven until warm - about 40 minutes. If desired, take foil off for the last 10 minutes to brown cheese.

NOTE: for a little less fat, calories and richness, omit ricotta mixture.

PF Chang Beef http://www.food.com/recipe/p-f-changs-mongolian-beef-66121

week of June 9, 2013

Mon - Braised Short Ribs
Tue - Philly Cheese "Steak" Sandwiches
Wed - Ham Steaks and Hashbrowns
Thur - Thai Chicken Skewers
Fri - eating out

Braised Short Ribs  http://www.food.com/recipe/chianti-braised-short-ribs-olive-garden-290650

Philly Cheese "Steak" Sandwiches
1 lb lean ground beef OR 1 lb of very thinly sliced sirloin steak with 1 tbsp oil
1/2 yellow or sweet onion
1 green bell pepper
Sliced Provolone cheese
4-6 hoagie rolls
1 tsp each salt and pepper
1 tsp onion powder
1 tsp garlic powder
Mayo (optional)
Season ground beef with salt, pepper, onion powder, and garlic powder. Chop onion and bell pepper into very small pieces. Add to meat in a large nonstick skillet. Use a spatula to chop meat up into small pieces. Brown beef mixture over meduim-high heat until no longer pink. Drain.
Meanwhile, warm rolls in the oven on low heat (170-200F) or in the microwave for 10-30 seconds. Spread on Mayo if desired. Add scoops of the meat mixture until it reaches desired fullness. Top with 2 cheese slices. 

Thai Chicken Skewers with Coconut Rice

INGREDIENTS

Marinade & Chicken

2-3   limes

1 1-in. (2.5-cm) piece fresh gingerroot, peeled

1 can (14 ounces/398 mL) coconut milk, divided

1 cup (250 mL) loosely packed fresh cilantro

1/3 cup (75 mL) Thai red curry paste

4   garlic cloves, peeled

3 tbsp (45 mL) packed brown sugar

1 1/2 tbsp (22 mL) lemongrass paste

1/2 tsp (2 mL) salt

1 lb (450 g) boneless, skinless chicken thighs

8   green onions with tops, divided

12   mini bell peppers, seeded

Rice

1 1/4 cups (300 mL) water

1 cup (250 mL) coconut milk reserved from marinade

1 cup (250 mL) uncooked jasmine rice, rinsed

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) sugar

   Green onion tops reserved from chicken

1/4 cup (50 mL) finely chopped fresh basil leaves (optional)

DIRECTIONS

For marinade, juice limes with Juicer to measure 3 tbsp (45 mL). Grate ginger with Microplane® Adjustable Fine Grater to measure 1 1/2 tbsp (22 mL). Combine lime juice, ginger, 3/4 cup (175 mL) of the coconut milk, cilantro, curry paste, garlic, brown sugar, lemongrass paste and salt in Manual Food Processor; cover and pump handle until cilantro is finely chopped. Reserve 1/3 cup (75 mL) of the marinade for brushing on chicken and bell peppers during grilling; cover and refrigerate. Cut chicken into 1-in. (2.5-cm) pieces. Place chicken in large resealable plastic bag. Pour remaining marinade into bag; seal bag and turn to coat. Marinate in refrigerator 8 hours, turning occasionally, or overnight.

Prepare grill for direct cooking over medium-high heat. Thinly slice green onion tops; set aside. Remove chicken from marinade; discard marinade. Thread chicken, bell peppers and green onion bottoms evenly onto BBQ Skewers. Grill, covered, 12-15 minutes or until internal temperature of chicken in thickest piece reaches 165°F (74°C), turning occasionally with BBQ Tongs. Brush skewers with reserved marinade during the last 5 minutes using BBQ Basting Bottle. Transfer skewers from grill to Large Sheet Pan.

Meanwhile, for rice, combine water, reserved coconut milk, rice, salt and sugar in Rice Cooker Plus. Microwave, covered, on HIGH 5 minutes. Reduce power to 50%; microwave 7 minutes. Let rice stand, covered, 5 minutes. Fluff rice with fork; stir in half of the reserved green onion tops and basil, if using. Serve skewers over rice; garnish with remaining green onion tops.

Yield: 4 servings of 1 skewer, 1 cup (250 mL) rice 

Nutrients per serving: Calories 510, Total Fat 23 g, Saturated Fat 15 g, Cholesterol 75 mg, Sodium 520 mg, Carbohydrate 50 g, Fiber 4 g, Protein 27 g U.S. Diabetic exchanges per serving:2 starch, 1 fruit, 1 vegetable, 2 1/2 medium-fat meat, 1 1/2 fat (3 carb)

Cook's Tips: Three small bell peppers can be substituted for the baby bell peppers. Slice seeded bell peppers into 1-in. (2.5-cm) pieces and proceed as recipe directs. To remove excess starch from jasmine rice, rinse the rice under cold running water using (7-in./18-cm) Strainer until the water runs clear.

Week of June 2, 2013

Mon - Pork Roast
Tue - Spicy Adobo Pork Tamales
Wed - Tuna Casserole
Thur - Sesame Chicken and Noodles
Fri - DCB Sloppy Joes

Pork Roast and Veggies

2-3 lb pork roast

salt and pepper

1 large yellow onion, chopped

1 lb bag carrots, chopped or baby carrots

4 celery, chopped

4 cloves garlic, pressed

3-4 medium sweet potatoes, (yams) cubed

1 tsp thyme

3 bay leaves

1 tsp dried rosemary

2 cups stock

1/2 cup apple juice/cider

Directions

Add all (except sweet potatoes) to roasting pan or oven safe pot. Add stock and juice. Add roast. Bake covered with foil for 2 1/2 hours at 350F. Turn meat over every hour.

Remove meat after 2 1/2 hours, and add potatoes to pot, and return meat. Add more hot stock if there is none left in pan. Cover with foil. Cook for one more hour or until potatoes are tender.

Spicy Pork Tamales

Ingredients

Filling:

1 lb shredded pork (leftover from yesterday)

1+ tablespoon Adobo sauce (from chipotle pepper can, more for extra spice, to taste)

1+ chipotle peppers, finely diced (more for extra spice, to taste)

Dough:

2 cups cornmeal

1 teaspoon baking powder

1/2 stick cold unsalted butter, cut into cubes

1 cup chicken broth

Directions

1. In a large bowl combine the cornmeal, 1 teaspoon of salt and the baking powder. Cut the butter into the cornmeal using a fork or a pastry blender. Add the broth, a little at a time, until the dough comes together. Mix shredded pork, peppers and sauce together. NOTE Chipotle and Adobo is very spicy, start with a little, taste and add more if desired.

 2. Cut parchment paper into 8 (8 by 8-inch) squares (can also use corn husks. the traditional way, soak husks for 30 minutes in warm water). Spread 1/3 cup of the tamale dough onto the center of the paper and lightly press it into a circle. Put a heaping tablespoon of meat on top. Bring the 2 corners of the paper at the ends of the rectangle up to encase the beans and cheese with the tamale dough. Fold the corners together a couple of times. Fold the other sides over to cover the seam and turn right side up. Continue this process with the remaining dough and filling.

3. Put a steamer basket into a large pot and add enough water to come just below the basket. Cover the pot and put it over medium-low heat to bring the water to a simmer. Put the tamales in the steamer basket. Cover and steam the tamales until the dough is cooked through, about 1 hour, Check after 30 minutes, you may need to add more water to the pot. Remove the tamales from paper wrapping and serve warm.

Tuna noodle Casserole http://www.campbellskitchen.com/recipes/recipedetails?recipeid=50684&fm=internal_search

Sesame Chicken and Noodles http://www.recipe.com/sesame-chicken-and-noodles/

Easy Sloppy Joes
1 lb ground beef
1 tbsp tomato paste
2 tbsp ketchup
2 tsp sugar
1 tsp each onion powder, garlic powder, salt and black pepper
1 tsp seasoning salt
4-6 hamburger buns
4-6 cheese slices
Spread beef on the bottom of the Deep Covered Baker. Sprinkle the seasoning salt on top. Cover, and cook in microwave on high for 13-15 minutes or until no longer pink. (OR you can do this on the stove top). Drain.
Add tomato paste, ketchup, sugar, and other seasonings to meat. Stir. Heat in microwave for 1 minute, or until warmed. Taste, you may need to add additional salt or sugar depending on your preference. Serve on toasted buns with cheese.