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.