Tue - Beef and Bean Taco Casserole
Wed - Penne el Fresco (Pampered Chef)
Thur - Chicken Curry
Fri - Beef Patties and Gravy Fries
Sat - Pizza Party!
French Dip Sandwiches
Au Jus: 2 cans beef consomme or beef broth
1 1/2 pounds deli sliced roast beef
Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper
4 sandwich rolls, split (something chewy and crusty)
4-8 slices of swiss cheese (optional)
Sprinkle meat with grill seasoning or salt and black pepper. To assemble sandwiches, cut rolls in half, lay cheese slices on one side of rolls (1-2 slices). Then using a pair of kitchen tongs, dip meat into au jus sauce and pile into rolls. Set ramekins, cups or small bowls with extra dipping sauce along side the sandwiches.
Grilled Chicken Penne al Fresco
Ingredients:
4 garlic cloves, peeled
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta
3 cups chicken broth
3/4 cup dry white wine such as Chardonnay
1/2 tsp each salt and coarsely ground black pepper
1 1/4 cups lightly packed fresh basil leaves, divided
1 oz Parmesan cheese, grated (about 1/4 cup packed)
2 cups diced grilled chicken breasts
Additional grated fresh Parmesan cheese and coarsely ground black pepper
(optional)
Directions:
1. Spray Deep Covered Baker with olive oil using Kitchen Spritzer. Slice garlic
into baker using Garlic Slicer. Add tomatoes. Cover; microwave on HIGH 4-5
minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush
tomatoes using Mix 'N Chop. Add pasta, broth, wine, salt and black pepper.
2. Return baker to microwave; cover and microwave on HIGH 16-18 minutes or
until pasta is tender, stirring after 10 minutes. Meanwhile, coarsely chop basil
with Chef's Knife. Reserve 2 tbsp for garnish. Grate cheese using Rotary Grater.
3. Carefully remove baker from microwave and remove lid, lifting away from you.
Add remaining basil, cheese and chicken to baker; mix well. Garnish with
reserved 2 tbsp basil, additional Parmesan cheese and black pepper, if desired.
Yield: 8 servings Nutrients per serving: Light (about 1 cup): Calories 240, Total Fat 2.5 g, Saturated Fat .5 g, Cholesterol 25 mg, Carbohydrate 35 g, Protein 17 g, Sodium
450 mg, Fiber 2 g
Cook's Tips: An additional 3/4 cup chicken broth can be substituted for the
wine, if desired. Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or
rigatoni, can be substituted for the mezze penne pasta. To grill chicken in the Grill Pan, season 2 chicken breasts, about 6 oz each, with salt and black pepper. Heat Grill Pan over medium-high heat 5 minutes. Spray pan with oil. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over; cook 4-6 minutes or until center of chicken is no longer pink and
Digital Pocket Thermometer registers 170°F.
Beef Patties and gravy Fries
1 lb ground beef
1 tsp each Salt and Pepper
1 tsp garlic salt
1 tsp onion salt
1 (20-26 oz) bag frozen fries
Brown Gravy (recipe below)
Season beef with garlic, onion salt, salt and pepper. Form into 4-6 patties. Cook in skillet over medium heat until cooked through.
Cook fries according to package in oven or fryer.
Serve with gravy on top of patties and fries.
Brown Gravy
2 tbsp drippings from beef patties
2 tbsp butter
3-4 tbsp AP flour
1 (14 oz) can beef broth
1 tsp browning sauce or Worcestershire sauce
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 and sauce, 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.
1 lb ground beef
1 tsp each Salt and Pepper
1 tsp garlic salt
1 tsp onion salt
1 (20-26 oz) bag frozen fries
Brown Gravy (recipe below)
Season beef with garlic, onion salt, salt and pepper. Form into 4-6 patties. Cook in skillet over medium heat until cooked through.
Cook fries according to package in oven or fryer.
Serve with gravy on top of patties and fries.
Brown Gravy
2 tbsp drippings from beef patties
2 tbsp butter
3-4 tbsp AP flour
1 (14 oz) can beef broth
1 tsp browning sauce or Worcestershire sauce
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 and sauce, 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.
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