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.