Mon - Gnocchi with Prosciutto and Peas (Foodnetwork)
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| 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
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.
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