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