Week of Sept 29, 2013

Sun- Chicken Pot Pie

Sweedish Meatballs

Mon- Grilled Cheese with Tomato Soup
Tue- Baja Style Fish Tacos
Wed- Magic Puff Pancake and Breakfast Sausage
Thur- Thai Peanut Noodles
Fri- Easy Sweedish Meatballs

Pie

Chicken Pot Pie

1 cup cooked, diced chicken or turkey

1 can cream of chicken soup

1 small bag of frozen mixed veggies or peas and carrots

1 cup cooked, diced potatoes

1 tsp each salt and pepper

2 pie crust rounds (recipe below, or use ready made Pillsbury Pie Crust)

Egg wash: 1 egg and 1 tbsp water beaten together

Preheat oven to 350F. Place 1 pie crust in a 9 inch pan. In a large bowl combine chicken, soup, veggies, potatoes and salt and pepper. When well mixed, spoon into crust. Top with other pie crust round. Cut slits in top crust for venting. Brush top crust with egg wash. Cook for 30 minutes or until crust is golden brown.

Grilled Cheese and Soup

8 slices of bread

16 slices of cheese (I like cheddar or american)

butter, softened OR mayo OR margarine

1 can Campbell's Condensed Tomato Soup (made according to directions with water)

Goldfish crackers for soup (optional)

Lightly butter both sides of bread. Place 2 pieces of cheese on 4 of the bread slices. Top cheese with another slice of bread. move to a large non-stick skillet. Cover and cook on medium for 5-10 or until the bottom piece browns. Uncover. Turn sandwiches over and cook until brown on other side, about 3 minutes. Serve hot with hot soup.

Baja Style Fish Tacos http://www.foodnetwork.com/recipes/marcela-valladolid/baja-style-fish-tacos-recipe/index.html

Thai Peanut Noodles

1 package (7 ounces) Stir-Fry Rice Noodles (or 2 3oz packages of Ramen noodles)

1 cucumber, peeled and cut into short thin strips (optional, this makes it taste more authentic, but I don’t like the sour flavor)

1/2 pound boneless skinless chicken breasts, beef, pork, or  tofu, cut into thin strips/chunks for tofu

1/2 cup assorted vegetables, such as bell peppers strips, sliced carrots and snow peas

1/3 cup peanut butter

1 tsp seasame oil

1 teaspoon sugar

1/2 teaspoon salt

Fresh cilantro sprigs and crushed unsalted peanuts (optional)

BRING large pot of water to boil. Add noodles; cook 3 to 5 minutes or until noodles are tender but firm. Meanwhile, Cook chicken in skillet until no longer pink, remove and set aside. Cook vegetables in the skillet, except cucumber.  Mix peanut  butter,  oil, sugar and salt in large bowl. Rinse and drain noodles when done. Return noodles and meat to skillet, mix to coat. Stir in  Garnish with cilantro and chopped peanuts, if desired.

Week of Sept 22, 2013

Mon- Fish Sandwiches

Zuppa Tuscana

Tue- Beef Tosadas
Wed- Zuppa Tuscana
Thur- Orange Chicken Fingers
Fri- Paella

Fish Sandwiches http://gortons.com/recipe/fish-sandwich-blt

Chipotle Beef Tostadas Food Network Magazine
Ingredients
2 tablespoons vegetable oil1 pound ground beef chuck
1 large white onion, minced
Kosher salt
1 to 1 1/2 teaspoons chipotle chile powder
1 10-ounce can Mexican-style diced tomatoes with green chiles
1 15-ounce can pinto beans, drained
1 medium zucchini or yellow squash, diced
2 cups coleslaw mix or shredded cabbage
Juice of 1 lime, plus lime wedges for serving
Freshly ground pepper
8 tostada shells (flat crisp tortillas) or taco shells
1 1/2 cups shredded cheddar cheese (about 4 ounces)

Directions
Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef, half of the minced onion, 1 teaspoon salt and the chipotle chile powder; cook, stirring and breaking up the meat with a wooden spoon, until the meat is browned and the onion is tender, about 7 minutes.
Add the tomatoes, beans and zucchini and cook, stirring occasionally, until the zucchini is just tender, about 6 minutes.
Meanwhile, toss the coleslaw mix, lime juice, and salt and pepper to taste in a bowl.
Divide the tostadas among plates and spoon the beef mixture on top. Top with the cheese, slaw and the remaining minced onion. Serve with lime wedges.
Per serving: Calories 805; Fat 54 g (Saturated 19 g); Cholesterol 115 mg; Sodium 1,297 mg; Carbohydrate 47 g; Fiber 11
Zuppa Toscana

• 2 cups chopped kale
• 1 lb hot italian sausage
• 1 tbsp olive oil (if needed)
• 2 garlic cloves, pressed
• 1 box stock (chicken or veggie), heated
• 3 lb potatoes, sliced
• 1 cups milk
• 1/2 cup heavy cream
• 3 tsp salt
• 1 tsp freshly ground pepper

In a large saucepot, over medium heat cook sausage, chop into chunks. When no longer pink, remove meat but leave oil in pan.  Add garlic, and oil if there is less then 2 tbsp of fat in the pan. Cook over medium heat until fragrant. Add the hot stock and whisk to combine. Add potatoes. Add enough hot water to cover potatoes. Stir in salt and pepper. Boil until potatoes are tender. DO NOT DRAIN potato water.

When potatoes are almost done, add the kale and cook until kale and potatoes are tender. Stir in the milk and cream. Return sausage. Heat through. Serve immediately. (If left to simmer the potatoes will begin to turn into mush and disappear in the liquid.)

Orange Chicken Fingers http://www.foodnetwork.com/recipes/food-network-kitchens/orange-chicken-fingers-recipe/index.html

Paella http://www.foodnetwork.com/recipes/alton-brown/paella-recipe/index.html
NOTE: I can't afford Saffron, so I will be using a "Yellow Saffron" seasoning packet substitute you can get at most grocery stores.

Week Sept 15, 2013

Chicken Enchiladas

Sun - Bacon Linguine Toss (Pampered Chef Recipe)
Mon- Sloppy Joes
Tue - Chicken Enchiladas
Wed - Chili Dogs 
Thur - Chicken in Creamy Tomato Curry
Fri - Stouffer's Party Size Lasagna With Meat Sauce, 90 oz


 Bacon Linguine Toss (Pampered Chef Recipe) (click link to view recipe) This recipe states to use the microwave steamer to heat the broth and tomatoes, but I do not do this - there's no need for it, just dirties up another dish! Just cut this step out and continue the recipe pouring the tomatoes and broth directly into the skillet from the box/cans.

DCB Sloppy Joes
NOTE: I will be doubling the filling in this recipe to use on Wed.
4-6 hamburger buns
4-6 cheese slices
Filling:
1 lb ground beef
1 tbsp tomato paste
2 tbsp ketchup
2 tsp sugar
1 tsp each onion powder, garlic powder
1 tsp seasoning salt
Spread beef on the bottom of the Deep Covered Baker. Sprinkle the seasoning salt on top. Cover, and cook in microwave on high for 13-15 minutes or until no longer pink. (OR you can do this on the stove top in a skillet on medium heat). Drain. Chop meat into small bits.
Add tomato paste, ketchup, sugar, and other seasonings to meat. Stir. Heat in microwave for 1 minute, or until warmed. Taste, you may need to add additional salt or sugar depending on your preference. Serve on warmed buns with cheese.

Chicken Enchiladas

2 cups cooked diced or shredded chicken, salted

12-16 corn tortillas (taco size)

1 can cream of chicken soup

1 large can (around 7 oz) of diced green chilies 

1 tsp cumin

1/4 tsb chyenne chilli powder or Chipotle Chili Rub

1 cup of sour cream

Shredded cheese

Mix soup, chili's, sour cream in a bowl, and set aside. Warm the tortillas in the microwave for 30-60 seconds until flexible.

Spray a 9x13 rectangular baking pan with oil. To assemble the enchiladas, place tortilla in the pan, fill with a spoonful of chicken, cream mixture, and a sprinkling of cheese. Roll the tortilla up with the open side down. Repeat until pan is full. I usually do 12 total - 8 down lengthwise, an two sets of two on the side of the pan. Spread the rest of the cream mix over the top. Sprinkle with cheese.

Heat in 350 degree oven for about 30 minutes until hot.

Chili Dogs
1/2 - 3/4 lb ground beef, browned and drained (I'm using leftover sloppy joe filling)
1 (15 oz) can chili beans, rinsed and drained
1 (8 oz) can tomato sauce
1 tbsp taco seasoning
1 small onion, diced
shredded cheddar cheese
4-6 all beef hot dogs
4-6 hot dog buns
Heat beef, chili beans, tomato sauce, and taco seasoning together until hot. Meanwhile, cook the hot dogs according to package instructions. Toast buns under broiler or in toast oven. Place hot dogs in buns, top with chili, cheddar cheese, and chopped white onion.

Creamy Tomato Curry: http://www.foodnetwork.com/recipes/aarti-sequeira/chicken-in-creamy-tomato-curry-chicken-tikka-masala-recipe2/index.html

Week of September 8, 2013

meatloaf with brown gravy

Sun -  Summer Tortelini Salad
Mon - Meatloaf
Tue - Santa Fe Chicken and Rice Skillet
Wed - Sausage and Biscuit Frittata
Thur - BBQ Beef Stir Fry
Fri - cordon bleu chicken sandwiches

Summer Tortellini Salad MY NOTE: I serve this warm, and use Italian or Ceasar Dressing instead of Ranch (I don't care for ranch).

Ingredients:
1   package (9 ounces) uncooked refrigerated cheese-filled tortellini 1   medium zucchini, thinly sliced 1   large carrot, peeled and chopped 1   pint cherry tomatoes, halved		4   green onions with tops, thinly sliced 1/4   cup snipped fresh parsley 1/2   cup fat-free ranch dressing 2   tablespoons grated fresh Parmesan cheese

Directions:
1.	Cook tortellini according to package directions in Professional (8-qt.) Stockpot; drain and rinse under cold running water using large Colander. Place tortellini in large Colander Bowl and set aside.
2.	Meanwhile, slice zucchini using Ultimate Slice & Grate fitted with v-shaped blade. Chop carrot using Food Chopper. Cut cherry tomatoes in half and slice green onions. Snip parsley using Kitchen Shears.
3.	Add vegetables to tortellini. Pour salad dressing over salad. Grate Parmesan cheese over salad using Deluxe Cheese Grater; mix gently. Cover; refrigerate at least 2 hours before serving.
Yield: 6 servings Nutrients per serving: (1 cup): Calories 180, Total Fat 3 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Carbohydrate 31 g, Protein 7 g, Sodium 490 mg, Fiber 3 g Diabetic exchanges per serving (1 cup): 2 starch (2 carb) Cook’s Tips: This recipe can be easily doubled. Use a 20-ounce package of uncooked refrigerated cheese-filled tortellini or a 19-ounce package of uncooked frozen cheese-filled tortellini. When making pasta salads, it's a good idea to rinse the cooked pasta under cold running water to wash off the starch and keep the pasta from sticking together. The cooking time for fresh pasta is shorter than for dried pasta, so follow the package directions carefully. © 2010 The Pampered Chef used under license. Meatloaf 2 lb lean ground beef (or 1 beef 1 turkey for low fat) 1 1/4 cup bread crumbs 1 large egg, lightly beaten 1/2 tsp each salt and pepper 1 tsp Worcestershire sauce 1/4 tsp garlic powder 1 tbsp olive oil, for turkey only Topping: 1/2 cup ketchup, 1 tsp BBQ sauce, 2 tbsp brown sugar. Mix in a bowl. Mix ingredients together until incorporated, do not over mix. Place in a loaf pan, best to use a meatloaf pan that has a way to drain fat off bottom. Bake at 350F for 1 hour or until temp reaches 160F in center. Add topping sauce 20-30 minutes before done, if desired. Allow to stand 5-10 minutes before slicing. DCB option: place in DCB. Microwave covered on high for 17-20 minutes, or until reaches temp of 150F. Top with sauce, if desired, microwave covered for another 2-3 minutes, or until temp reaches 160F. Allow to stand 5-10 minutes before slicing.

Santa Fe Chicken and Rice Skillet http://www.pacefoods.com/recipes/PaceSiteRecipeDetail.aspx?recipeSource=search&recipeID=24613&page=0&index=2&SearchText=chicken&advSearchParams=courseid%3a5.ingredientname%3apace&LastIndex=false

BBQ Beef Stir Fry http://www.foodnetwork.com/recipes/sandra-lee/bbq-beef-stir-fry-recipe/index.html

cordon bleu chicken sandwiches

Ingredients

4 Tyson® Fully Cooked Chicken Breast Fillets

8 slices swiss cheese

8 slices sourdough bread or 4 hamburger buns

softened butter (to butter bread)

8 slices deli sliced ham

Prepare Tyson® chicken according to package directions. Place 2 slices of cheese and ham on each chicken breast and warm an additional 2-3 minutes, or until cheese melts. Set aside and keep warm.

Toast bread or buns. Spread butter on one side of bread. Place chicken on bread and enjoy.