week of Aug 3, 2013

Sun - Grill Burgers
Mon - Mushroom Risotto and Peas
Tue - Fish Tacos and Black Bean Salsa

Mac and Cheese

Wed - Three Cheese Mac and Cheese
Thur - Chicken Nanban (Kikkoman recipe)
Fri- Frozen Dinner (such as Bertolli pasta dinner)

Grill Burgers http://www.foodnetwork.com/grilling-central-burgers/package/index.html

Crunchy Fish Tacos
24 (about 16 oz) fish sticks or breaded fish fillets
12 yellow corn tortillas
1 small head romaine lettuce or cabbage, shredded
2 limes/lemons
1/2 cup sour cream
2 tsp ground cumin
1/4 tsp cayenne pepper (optional)
Bake fish sticks according to package. Heat tortillas. Mix sour cream, cumin, zest of a lime, tsp lime juice, and cayenne
pepper (optional, if you want it spicy) until combined. Assemble taco with 2 fish sticks (or about a 2 oz fish fillet), top with sauce and lettuce.

Black Bean Salsa
1 can whole kernel corn
1 can black beans
1/4 cup each onion, red and green bell pepper (diced small)
salt and pepper to taste
In a sauce pot, heat corn, black beans, and bell peppers in water until peppers are tender. Drain and serve with chicken.

3 Cheese Mac n' Cheese

2 1/2 cups dry elbow macaroni

3 tbsp butter

3 tbsp flour

3 cups milk

1 cup EACH sharp cheddar, provolone, and gouda, shredded 

4 oz cream cheese

1/4 tsp fresh grated nutmeg

Salt and Pepper to taste

Fresh black pepper

Topping (optional): 3 tbsp butter,1 cup bread crumbs. if you desire a crispy topping. Melt the butter in a saute pan and toss the bread crumbs to coat.

Preheat oven to 350 degrees F

Boil the pasta to al dente, according to package. The water, like all pasta water, should be salted before hand until it tastes like salt water.

While the pasta is cooking, in a separate pot, melt the butter on a med-high heat. Whisk in the flour, turn down the heat to low, and keep it moving for about 2-5 minutes, until it smells nutty. Make sure it's free of lumps. Turn the heat back up to high and stir in the milk, simmer, stirring constantly, until it starts to bubble. Turn down heat to medium. Stir in cream cheese, until incorporated  Stir in 1/3 of the cheese at a time, waiting for each patch to melt. Season with salt and pepper and nutmeg. Fold the macaroni into the mix. Taste, add more salt and pepper if needed. May serve now

OR  if desired, bake to get a crispy crust: pour into a 2-quart casserole dish. top with extra cheese and/or topping. Bake for 10-30 minutes, until hot and bubbly. Remove from oven and rest for five minutes before serving. (baked option showed above).

 Chicken Nanban (Kikkoman recipe) http://www.kikkoman.com/cookbook/search/recipe.php?numb=00000419

Week of July 28, 2013

Mon - Beefaroni
Tue - Tater-Tot Taco Casserole
Wed - Meaty Penne (Food Network)
Thur -Chicken Fried Rice and Egg Rolls
Fri- Scalloped Potatoes and Ham
Sat - Ham and Cheese Brunch Squares (Pampered Chef)

Beefaroni

1 lb ditalini or  macaroni

1 lb ground beef, sprinkled with seasoning salt

15 oz tomato sauce

1 tsp onion powder

1 tsp garlic salt

1 tsp brown sugar

salt and pepper to taste

Sprinkle ground beef with seasoning salt. Brown over medium heat. Drain. If pan is very greasy, use paper towel to clean out (about 1 tbsp of grease is okay). Return meat to pan.  Meanwhile, cook pasta according to package. Drain, keep warm. Mix tomato sauce, sugar and seasonings together. Stir sauce with meat in pan over medium heat. Stir in pasta. Mix until all pasta is covered and sauce is warm. Taste, add salt and pepper as needed.

Tater Tot Taco casserole

1 can of condensed nacho cheese OR tomato soup

            (cheese if you want extra cheesey, tomato is you want it more taco flavored)

1 (25-30 oz) bag of tater tots

1 lb ground beef

1 package of taco seasoning (or 3 tbsp of my taco seasoning mix)
1 (15 oz) can pinto beans, rinsed and drained

1 cup shredded cheddar cheese

salt and pepper

1. Crisp tots in oven on a cookie sheet at 425F for 10 minutes. Sprinkle 1 tbsp taco seasoning on ground beef, brown and drain. 

2. Mix taco seasoning with soup.

3. Layer 1/2 the tots, 1/2 the soup, 1/2 beef, 1/2 the beans, and then 1/2 the cheese in a 2 quart casserole dish. Sprinkle with salt and pepper. Repeat. Bake at 350F until warm in center, about 30 minutes.

NOTE: you can also use salsa instead of condensed soup and taco seasoning, for a less rich, lower calorie dinner.

Chicken Fried Rice and Egg Rolls
Egg Rolls:
1 lb ground pork or chicken
1 bell pepper
1/2 medium onion
1 cup fine shredded cabbage
1 carrot
2 tbsp Asian Seasoning Mix
Salt and Pepper
Egg Roll wrappers
In a food processor  shred bell pepper, onion, carrot, and cabbage. Sprinkle ground meat with Asia Seasoning Mix, salt and pepper. Cook ground meat and shredded veggies in a skillet, over med-high heat until meat is browned and veggies are soft. Use a spatula to crumble the meat and veg into very small pieces. (I prefer to cook meat prior to rolling to ensure it is done)
Use the directions on the egg roll wrappers on how to roll these together. Allow to cook in freezer for 5 minutes before frying at 365F until golden brown on both sides 3-5 minutes. keep warm in oven if necessary.

Rice:
1 lb cooked, diced chicken
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp oil
1/2 cup peas and carrots frozen mix
2 eggs
Scramble eggs, warm up carrots and peas. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs and carrots peas.

Scalloped Potatoes and Ham

4 medium baker potatoes, thoroughly washed

1 cup cooked, diced ham

3 cups sharp/medium cheddar cheese

3 tbsp butter (not margarine)

3 tbsp AP flour

2 cups 2% milk

1 tsp each salt and pepper

1/2 tsp garlic powder

1 tbsp dried parsley flakes

Slice potatoes thinly, with skin, (I prefer using a Mandolin for this).  Place in "Microcooker" or other microwave steamer (you can also use a microwave-safe bowl partially covered with plastic wrap) with 2 tbsp water. Cook in microwave on high for 7 minutes, or until ALMOST done. You may have to do this in 2 batches.

To make sauce, melt butter in large nonstick skillet over medium-high heat. Stir in flour with a whisk (that is safe for non-stick, such as silicone coated). Reduce to low heat and let cook for about 2 minutes or until there is a nutty aroma. Increase temp back to medium-high, and stir in milk. Add 2 cups cheese, 1/2 cup at a time, letting each batch melt before adding more. After all cheese is incorporated, add in seasonings and parsley. Taste sauce, add salt and/or pepper if necessary. Take off heat. THIS WILL HARDED/THICKEN UP QUICKLY! MAKE WHEN READY TO ASSEMBLE CASSAROLE!

To assemble, in a greased 9 in square baking s=dish or 2 qt casserole dish, layer potatoes, ham then cheese sauce, and continue until you run out of potatoes, about 4 layers. On the top layer, spread any remaining sauce and top with the other 1 cup of cheese. If baking immediately, bake at 375F for 30 minutes, or until cheese on top is browned and potatoes are completely cooked. You can also let this cool and refrigerate for up to 3 days or freeze for up to 3 months to cook later. Make sure to allow the casserole to completely defrost before baking, and allow to warm up with the oven (do not pre-heat).

Week of July 21, 2013

Sun - Gorgonzola Alfredo
Mon - Warm Lemon Chicken Salad
Tue - Velveta Chili Mac
Wed - Bolengese
Thur - Parmesan Crusted Pork Chops
Fri - Eating out

Steak Gorgonzola Alfredo
2 lb sirloin steak medallions
1 (15 oz) jar Alfredo sauce (I like Bertolli)
1 lb fettuchini
2 cups chopped spinach
1 (5 oz) package Gorgonzola cheese crumbles
Balsamic Vinegar
Reduce vinegar in a skillet with 1 tbsp sugar over meduim heat until thickened - when done it will coat the back of a spoon. Heat alfredo sauce in a seperate pan, stir in half the gorgonzola. Sprinkle meat with salt and pepper. Grill meat until reaches desired doneness.
Cook pasta, according to package. Take pasta out of water with slotted spoon, set aside and keep warm. Use hot water to blanch the spinach, drain. Mix pasta with sauce and spinch. Top with steak, cheese crumbles and balsamic drizzle.

Velveta Chili Mac
1 box Velveta Skillet Chili Mac
1 lb ground beef
1 (15 oz) can pinto or chili beans, rinsed and drained 
1/2 cup chunky salsa
Brown beef and prepare skillet as directed on box. In the last 5 minutes stir in beans and salsa, cover and continue cooking.

Beef Bolognese

Ingredients

2 tablespoons olive oil

4 ounces pancetta or bacon, diced browned

1 1/2 cups chopped yellow onions

1/2 cup diced carrots

1/2 cup diced celery

1 tablespoon minced garlic

1/4 teaspoon ground nutmeg

2 tsp thyme

3/4 cup broth

1 lb ground beef

2 (14 1/2-ounce) cans crushed tomatoes and their juices (or 3 cups fresh, seeded, diced tomatoes)

3 oz cream cheese

3 tablespoons chopped parsley leaves

Salt and freshly ground black pepper

1 pound fettuccine

1 cup freshly grated Parmesan cheese

Directions

In a large pot, heat the oil over medium high heat. Add the ground beef and cook, stirring, until browned. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, nutmeg and thyme, and cook for 30 seconds. Add the pancetta or bacon, tomatoes and simmer, stirring occasionally, over medium high heat until the sauce is thickened and flavorful, 20 to 30 minutes. Stir in the cream cheese and parsley, and adjust the seasoning, to taste. Remove from the heat and cover to keep warm.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine until al dente, about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend

Parmesan Crusted Pork Chops http://www.foodnetwork.com/recipes/giada-de-laurentiis/parmesan-crusted-pork-chops-recipe/index.html

week of July 14, 2013

pie and quiche

Sun - Perfect Grilled Burgers (Food Network)
Mon - Chicken and Noodle Skillet (Pillsbury)
Tue - Nacho's
Wed - Beef Raviolis with Easy Tomato Sauce
Thur - Easy Pad Thai Chicken (Thai Kitchen)
Fri - Ham Pie
Sat - Breakfast Casserole and Toast

Perfect Grilled Burgers: http://www.foodnetwork.com/recipes/perfect-grilled-burgers-recipe/index.html

Chicken and Noodle Skillet (Pillsbury)
 http://www.pillsbury.com/recipes/chicken-and-noodles-skillet/9f7227fc-93d4-4115-9eca-1a391e3dcadc

Nachos
8 oz corn tortilla chips
1 16 oz can black beans
1 7 oz can mexican-style corn
2-3 cups shredded mexican blend cheese
1 cup chunky salsa

• 1 cup sour cream
• 1 cup green onion, chopped
• 1 tomato, diced
• Preheat oven to 375F. Layer chips, beans, corn, salsa and cheese on a baking sheet. Bake 5-10 minutes until warm and the cheese is melted. Top with green onion, tomato, and dollops of sour cream.

Beef Raviolis and Easy Tomato Sauce

1 can (14.5 oz) Diced Italian Seasoned Tomatoes

3 tbsp good extra virgin olive oil

1 garlic clove, pressed

1 tsp each salt and pepper, or to taste

1/2 cup of freshly grated Parmesan cheese for serving

1 bag of frozen Beef Ravioli (25 oz, I use Rosetto brand)

 Cook ravioli according to package directions and keep warm. In a large skillet saute garlic in 1 tbsp oil until fragrant, do not brown. Add tomatoes (with juice), the rest of the oil, salt and pepper, heat on medium heat until hot. Toss the ravioli with the sauce and serve immediately with cheese.

Easy Pad Thai Chicken http://www.thaikitchen.com/Recipes/Rice-and-Noodles/Easy-Chicken-Pad-Thai.aspx

Ham Pie

Crust use Pillsbury ready made crust according to package direction

2 cups flour

1 tsp salt

8 tbsp butter

8 tbsp Crisco shortening

1 tsp white vinegar

2 tbsp - 1/4 cup water

To make crust: 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.

Filling

2 cup diced ham

1 can condensed cream mushroom soup

2 cups shredded cheddar cheese

4 pats of butter

1 can whole corn

To assemble pie: Put 1 circle of crust in the bottom of the pan. Add 1/2 the ham to the bottom, then 1/2 the cheese and 1/2 of the corn. Spread 1/2 the soup on top. Repeat 1 more time. Put the butter on, then the top crust on. Make sure to slit a few hole on top for venting. Brush with egg wash. Bake at 350 for 1 hour or until crust is golden brown.

week of July 7, 2013

Sun - Mushroom Beef Patties
Mon- Chicago Chicken Club Sandwiches
Tue - Pork Sopas
Wed - Chicken Cacciatore - slow cooker version
Thur - Thai Chicken Scewers and Coconut Rice
Fri - frozen family meal (such as Stouffer's)

Mushroom Beef Patties (Campbell's Kitchen recipe)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 pound ground beef
1/2 cup Italian-seasoned dry bread crumbs
1 small onion, finely chopped (about 1/4 cup)
1 egg, beaten
Ground black pepper
1 tablespoon vegetable oil
4 ounces sliced mushrooms (about 1 1/2 cups)
1 tablespoon Worcestershire sauce
1/4 cup water
How to Make It
1 Thoroughly mix 1/4 cup soup, beef, bread crumbs, onion and egg in a large bowl. Season with the black pepper. Shape the beef mixture firmly into 4 (1/2-inch-thick) burgers.
2 Heat a 10-inch nonstick skillet over medium-high heat. Add the burgers and cook until well browned on both sides. Remove the burgers from the skillet.
3 Reduce the heat to medium and heat the oil in the skillet. Add the mushrooms and cook for 2 minutes or until tender, stirring occasionally.
4 Stir the remaining soup, Worcestershire and water in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the burgers are cooked through. Spoon mushroom mixture over burgers before serving.

Pork Sopes with Roasted Tomatillo Sauce Pampered Chef Recipe
INGREDIENTS
3 tbsp vegetable oil

12 prepared sopes

1 small onion

6 medium tomatillos husks removed

2 jalapeño peppers

1 garlic clove, peeled

1 cup packed fresh cilantro

2 1/2 tsp salt, divided

2 pork tenderloins (1 lb each)

2 tbsp chili powder

1 cup (4 oz) queso fresco, crumbled Additional chopped onion and cilantro (optional)

DIRECTIONS
1. Preheat broiler. On Double Burner Griddle, heat oil over medium heat 3 minutes. Place half of the sopes well-side up on griddle; cook 5-7 minutes or until browned, turning once. Set sopes aside; tent with foil. Repeat with remaining sopes.

2 Meanwhile, cut onion into quarters. Arrange onion, tomatillos and jalapeños on Medium Sheet Pan. Place pan 2-4 in. from heating element. Broil 10-12 minutes or until charred, turning halfway through. Place into blender; add garlic, cilantro and 1 tsp of the salt and blend until smooth.

3 Trim excess fat and silver skin from pork using Boning Knife and cut into 1/2-in. pieces. Combine pork, chili powder and remaining 1 1/2 tsp salt in Classic Batter Bowl; mix well. Cook pork on griddle over medium-high heat 4-5 minutes or until browned and cooked through, stirring occasionally.

4. To serve, fill wells of sopes with pork. Place about 1 tbsp salsa over pork; top with queso fresco and additional chopped onion and cilantro, if desired.
Yield: 6 servings of 2 sopes Nutrients per serving: Calories 320, Total Fat 18 g, Saturated Fat 5 g, Cholesterol 105 mg, Carbohydrate 6 g, Protein 34 g, Sodium 1100 mg, Fiber 2 g U.S. Diabetic exchanges per serving: 1/2 starch, 4 1/2 low-fat meat, 1 fat (1/2 carb)
Cook's Tips: Prepared sopes can be found in the refrigerated section of Latin grocery stores. When buying tomatillos, they should be firm to the touch. The husks should be fresh looking, not brown and wrinkled.

chicken cacciatore

Ingredients

4 chicken breast halves or thighs (about 2-3 lbs)

1 tsp each salt and freshly ground black pepper

1 medium onion, thinly sliced

1 bell pepper, thinly sliced

1 tbsp capers

2 carrots, sliced

1/2 pound white mushrooms, thinly sliced

2 garlic cloves, pressed

1/2 cup dry red wine

1/2 cup chicken broth

1 (14 1/2-ounce) can diced tomatoes in juice

1/2 teaspoon dried oregano

1/8 teaspoon red pepper flakes or more to taste

Directions

Rinse the chicken and pat dry with paper towels. Brown chicken in 2 tbsp oil in an oven safe pot. Remove chicken after skin is browned. Add veggies to pot and cook until onions are soft. Place chicken back and add other ingredients. Bring to boil then set in a 350F oven for 2 hours, or until chicken is fork tender. Serve with pasta or rice.

Slow cooker directions: Place ingredients in Slow Cooker. Cook on High for 6 hours, stirring occasionally and checking fluid level. If the liquid gets too low, add more broth.