Christmas Day Breakfast

Cinnamon Rolls (see breads recipes page)

Egg and Sausage Casserole bake 
Hash browns with ham 

Fruit Tray with Dip (leftover from Dinner)
Banana Bread (see breads recipes page)

Egg and Sausage Casserole Bake

1 lb roll breakfast sausage

8 eggs

3 oz cream cheese, softened

1/2 cup milk

1 cup shredded cheddar cheese

1 (10 oz) can cream of mushroom soup

1 tsp each salt and pepper

Preheat oven to 350F. Brown and drain the sausage.  In a separate bowl, soften the cream cheese in microwave for 10 seconds. Mix cream cheese, eggs, milk, salt, pepper, and soup together. Pour into a 9x13 inch pan. Softly shake pan a little to let egg mix settle down and let air out. Sprinkle cheese on top. Bake until center reaches 165F temp, is brown on top, and sets up - about 40-60 minutes. Let sit for 5-10 minutes before slicing.

EASY ONE PAN MEAL VERSION: if you'd like to make this dish a whole meal, layer two bags of Jimmy Dean Sausage/bacon Breakfast Skillet in a 9X13 inch pan. Remove the sausage from the list. Double the recipe above and pour over the Sausage mixture. 

EASY SLOW COOKER VERSION: mix as above. layer uncooked sausage, and 2 cups frozen hash browns if including them in cooker. Pour in egg mixture. Sprinkle on cheese. Cook on low overnight (8-10 hours).

Hash browns with Ham

1 package Ore-Ida shredded hash browns (frozen bag) OR 4 large baking potatoes, peeled cleaned, shredded and patted dry.

2 tbsp veggie oil
2 tbsp butter

1 thick cut steak ham, cubed (or about 1 cup diced, leftover ham)

Salt and Pepper to taste

In a large skillet, heat oil on med-high. Add in potatoes. Sprinkle generously with salt and pepper. Once potatoes are browned on one side flip them and had the ham. Stir. Brown other side. Add additional salt and pepper if needed. Serve warm.

Christmas Eve Dinner

Appetizers

Fruit Tray - assorted cut fruit with dip

Sausage Balls

Sausage Balls, Bacon Wrapped Hot Dogs

Dinner:

Baked Ginger Glazed Ham

Glazed Carrots

Garlic Mashed Potatoes

Spinach Salad with pomegranate seeds and pear slices

Green Beans with crispy onions

Homemade Rolls

Dessert:

Spice Cake with Apple Compote

Christmas Cookies

Fruit and Veggie Trays

RECIPES:

Christmas Spritz Cookies

Fruit Dip

1 (4-5 oz) plain, greek yogurt

1/2 cup cool whip

1 tbsp powdered sugar

1 tsp pure vanilla extract

Garlic Mashed Potatoes

3  pounds red skinned potatoes

2+ tbsp salt

1 cup half-and-half

2 tbsp butter

6 cloves garlic, crushed

Directions

Peel (if desired) and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Add garlic to water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half in a medium saucepan over medium heat until simmering. Remove from heat, add butter, and set aside.

Remove the potatoes, drain. Add half-and-half, butter and mash together with potatoes. Add salt and pepper if necessary/desired. Serve warm.

Honey Glazed Carrots

16 oz bag baby carrots

2 tbsp honey

2 tbsp brown sugar

dinner rolls

2 tbsp fresh ginger, peeled, sliced thin.

3 tbsp butter

1/4 tsp salt 

1/4-1/2 cup water

In a non-stick pan, melt butter and stir in ginger. Add honey, 1/4 tsp salt, water, and sugar and stir to dissolve. Stir in carrots. Cover to steam. Stir occasionally, over medium heat, and cook 8 minutes or until tender. Add more boiling water if all the water evaporates before the carrots are tender. 

Spinach Salad

Salt and ground black pepper

6 cups baby spinach leaves

1 pomegranate

1 Bosc or Bartlet Pear

1/3 cup walnut pieces

De-seed the pomegranate, set seeds in salad bowl. Slice pear. Toss pear, pomegranate, spinach and walnut peices together.Sprinkle with salt and fresh pepper to taste. Serve with your favorite vinaigrette dressing (suggestion: Hidden Valley Farmhouse Originals Pomegranate Vinaigrette Dressing)

Green Beans and Crispy Onions

1 lb fresh or frozen green beans

1/4 cup French's French Fried Onions

2 tbsp butter

salt and pepper, to taste

Steam beans to desired doneness - about 10-15 minutes if fresh. Mix with butter in serving bowl until butter melts. Sprinkle with salt and pepper. Top with onions. Serve immediately.

Week of Dec 21, 2014

Bolognese

Sun- Pork Schnitzel (Food Network)
Mon - Chicken and Rice Paprikash Casserole
Tue - Bolognese
Wed - Christmas Eve
Thur - Christmas Day
Fri - Scalloped Potatoes and Ham
Sat - Corn Chowder

Beef Bolognese

Ingredients

2 tablespoons olive oil

4 ounces pancetta or bacon, diced and browned

1 cup 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 or pork

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 or spaghetti pasta

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

Scalloped Potatoes and Ham

4 medium baker potatoes, thoroughly washed

1 cup cooked, diced ham

Scalloped Potatoes with Ham

3 cups sharp/medium cheddar cheese

3 tbsp butter (not margarine)

3 tbsp AP flour

1 1/2 cups 2% milk

1 tsp each salt and pepper

1/2 tsp garlic powder

1 tbsp dried parsley flakes

1 tsp Dijon Mustard (optional; don't substitute yellow mustard)

2 tbsp chives, chopped and/or fresh parsley, chopped, for topping (optional)

Slice potatoes thinly, with or without skin, (I prefer using a Mandolin or food processor for this).  Place in "Microcooker" or other microwave steamer (you can also use a microwave-safe bowl partially covered with plastic wrap) with 2 tbsp water. Cook in microwave on high for 7 minutes, or until ALMOST done. You may have to do this in 2 batches.

To make sauce, melt butter in large nonstick skillet over medium-high heat. Stir in flour with a whisk (that is safe for non-stick, such as silicone coated). Reduce to low heat and let cook for about 2 minutes or until there is a nutty aroma. Increase temp back to medium-high, and stir in milk. Add 2 cups cheese, 1/2 cup at a time, letting each batch melt before adding more. After all cheese is incorporated, add in seasonings and parsley. Taste sauce, add salt and/or pepper if necessary. Take off heat. THIS WILL HARDEN/THICKEN UP QUICKLY! MAKE WHEN READY TO ASSEMBLE CASSEROLE!

To assemble, in a greased 9 in square baking dish or 2 qt casserole dish, layer potatoes, ham then cheese sauce, and continue until you run out of potatoes, about 4 layers. On the top layer, spread any remaining sauce and top with the other 1 cup of cheese. If baking immediately, bake at 375F for 30 minutes, or until cheese on top is browned and potatoes are completely cooked. Allow to cool for 10-15 minutes before cutting. Serve with with chopped chives and/or parsley.

(NOTE: You can also let this cool and refrigerate for up to 3 days or freeze for up to 3 months to cook later. Make sure to allow the casserole to completely defrost before baking, and allow to warm up with the oven, do not pre-heat.)

Week of Dec 14, 2014

Meatloaf Dinner

Sun - Chicken Piccata (Food Network)
Mon - Slow Cooker Pot Roast
Tue - Shredded Beef Tacos
Wed - Fried Pork Chops
Thur - Mac n' Cheese
Fri - Meatloaf



Beef Pot Roast

Pot Roast Dinner

Ingredients
3 lb chuck roast
salt and pepper
1 large onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped
4 cloves garlic, pressed
6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon dried rosemary
1 tbsp Worcestershire sauce
1 tsp browning liquid
5 cups beef broth
For Gravy:
2 tbsp all-purpose flour
2 tbsp butter
mix together

Brown roast (optional) in 2 tbsp oil on high heat. Turning to brown on all sides. Remove meat from pan. Deglaze pan with broth. 
Add vegetables to bottom of slow cooker. Pour in broth and bay leaves. Put roast on top and add seasonings. Cook on high for 6 hours, or low for 8 hours. At the last hour, mix in the flour and butter mixture.
Roast should be fall-apart tender when done.

Shredded Beef Tacos

12 corn taco shells/tortillas

1-2 cups cooked, shredded beef (using left over from roast) OR 1 lb Ground Beef, browned, crumbled and drained

2 jalapeno peppers, seeded and finely chopped (optional)

1 medium onion, chopped

1/2 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

Handful cilantro leaves, chopped

Juice of 1 lime

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Salsa and sour cream (optional)

Sprinkle meat with taco seasoning. Heat meat on stove or microwave until hot. Meanwhile, combine tomatoes, remaining onions, jalapenos, cilantro, and the juice of the lime in a large bowl. 

Warm taco shells. Fill taco shells with meat, slaw and cheese.

Pan Fried Pork Chops

4-6 (about 1 1/2 lb) pork chops

Pan Fried Pork Chop Dinner

3/4 + 1/4 cup  milk

1 egg

3/4 cup bread crumbs (I use Progresso Italian)

Oil to coat the bottom of the pan (veg or canola)

flour coating:

1/2 cup AP flour

1 tbsp seasoning salt (such as Johnny's)

1 tsp onion powder

1 tsp black pepper

1 tsp garlic salt

To bread the chops you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack, a fork. Set up the assembly line: bowl with 3/4 cup of milk, paper plate with flour coating, bowl with 1 egg and 1/4 cup milk beaten together, paper plate with bread crumbs, and last the cooling rack. Put all the chops in the 1 st bowl. let set in the milk for 5 minutes. One chop at a time, place on the flour and coat with the coating. Dip in the egg mix. the place on the bread crumbs and coat the chop. Lay on the cooling rack until all chops are breaded.

To cook the chops, heat the oil in a large skillet (with a lid) on med-high heat. Add chops one at a time, being careful not to splatter yourself. Cover, and cook for 5-10 minutes or until the bottom side is golden brown and top is starting to turn from pink to white. Turn and cook until done. Middle of chop should reach 160F. Let rest 5 minutes on the cooling rack to drain oil. Serve with mashed potatoes and milk gravy (recipe follows).

Milk Gravy

About 1 tbsp Pan drippings from meat (chops, bacon, sausage, ect)

2 tbsp butter

2 tbsp leftover flour coating (or AP flour + seasoning salt)

salt and pepper to taste

3 cups milk

Scrap the pan and get the chucks out. Melt the butter in the pan on high heat. using a whisk, add the flour coating mix to the pan, turn down the heat to low and stir for 2 minutes or until it smells nutty. Turn the heat back up to high and add the milk, 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.

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.

Week of Dec 7, 2014

Sun - Italian Sausage and Pasta Dinner
Mon - Salisbury "Steak"
Tue - White Bean Chili
Wed - Jerk Pork Loin and Baked Sweet Potatoes
Thur - Mongolian Beef

Salsbury Steak with Mushroom Gravy http://www.foodnetwork.com/recipes/sandra-lee/salisbury-steak-with-mushroom-gravy-recipe/index.html

Microwave White Bean Chili (Pampered Chef Recipe)

3  whole heads garlic (about 48 cloves), unpeeled  

¾ tsp salt, divided  

3 tbsp olive oil, divided  

2  poblano peppers  

1  medium onion  

1½  lb boneless, skinless chicken thighs  

2  tbsp Southwestern Seasoning Mix  

2  cans (15.5 oz each)  Great Northern beans, drained  

1  jar (16 oz) salsa verde

Slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool. 

Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well  using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; 

microwave an additional 4-6 minutes or until chicken is cooked through. 

Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix ‘N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. 

Microwave, covered, on HIGH 5-7 minutes or until chili is heated through. 

Yield: 8 servings (8 cups) Nutrients per serving: Light (1 cup): Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g

Cook’s Tip: Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. 

Omit salt. 

Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced 

avocado or chopped cilantro. 

Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.

Jerk Pork Loin

1 - (4 lb) boneless pork loin, with fat left on

2 tablespoons olive oil

6-9 tbsp Jerk Rub (Pampered Chef Rub, or other PC rub)

Directions

Preheat oven to 475 degrees F.

Brush meat with oil and sprinkle with rub. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat. Place in roasting pan.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 160F, remove the roast from the oven. Allow to rest 20 minutes before serving.

Baked Sweet Potatoes

4-6 sweet potatoes, even in size and scrubbed

Topping:

4 tablespoons brown sugar

6 tablespoons butter

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

Salt and freshly ground black pepper

Directions

Preheat oven to 375 degrees F.

Mix topping items together.  Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Cut potatoes open. Scoop one tbsp on each potato. Enjoy.

PF Chang Beef http://www.food.com/recipe/p-f-changs-mongolian-beef-66121

Week of Nov 30, 2014

Panini and Tots

Sun - Sausage Gravy and Biscuits
Mon - Italian Wedding Soup
Tue - Slow Cooker Mexican Rice and Chicken
Wed - Beef Tips On Rice
Thur - Roasted Ginger Stir-Fry
Fri - Panini

Biscuits:

2  cups Bisquick mix (OR all purpose flour, add another 1/4-1/2 milk)

1 tsp baking powder

1 tsp salt

4 tbsp softened butter

4 tbsp shortening

1/2 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 1/2 cup milk, let sit 2 minutes)

Cooking Buscuits: Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk, mix until it forms a dough. For drop biscuits, use a scoop or a spoon and spoon out onto greased cookie sheet. For rolled biscuits, knead dough into ball. Roll out to 3/4 inch thick. Cut with biscuit cutter and place on greased cookie sheet. Bake at 350F for 15-20 minutes or until golden brown.

Making Gravy: 

Brown 1 lb ground pork sausage (country, sage or breakfast; NOT Italian or Maple)

2-3 cups milk

2 tbsp AP flour

Scrap the pan and remove the big chucks. Leave 3 tbsp of drippings in pan, add melted butter to the pan if you do not have 3 tbsp of drippings. Mix the flour and seasonings (except salt and pepper). On high heat, using a whisk, add the flour mix 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 milk, constantly whisking. Boil until the gravy comes to the thickness you like (remember it will continue to thicken off the heat for a bit). Mix in sausage. Taste, add salt and pepper as necessary.

Italian Wedding Soup
1 (14 oz) package of frozen meatballs, thawed and browned OR homemade meatballs
12 cups Chicken Broth
1 lb of Escarole (or Kale), chopped
1 cup Ditalini pasta
Bring broth to boil in a large soup pot. Add pasta and meatballs, boil until pasta is al dente, about 8 minutes, add escarole biol for additional 2-3 minutes. Top with grated Parmesan Cheese, if desired.

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.

Beef with white rice

for beef:

2 lbs of beef stew meat

2 cups of water

salt, pepper, garlic salt (sprinkle to taste)

1 tbsp of Worcestershire sauce OR browning sauce

1 tbsp butter mixed with 2 tbsp of flour (looks like little beads) if needed to thicken sauce when done.

Mix ingredients in a 9x13 pan. Cover with foil and bake at 350 for 2 hours (or in crock pot for 6 hours) Follow directions on package for rice (minute rice is fine). Serve over white rice and beside a veggie or salad. To feed your whole family, you might need to double the recipe (but still in a 9x13 pan).

Panini:

4 ciabatta sandwich rolls

Olive oil

walnut roasted red pepper basil pesto cream cheese (recipe below)

8 slices mozzarella cheese

medium tomato, cut into 8 thin slices

8 Slices Deli turkey

8 Slices salami and/or Prosciutto or other cured meat

1/4 tsp each salt and pepper

Heat closed contact grill 5 minutes.

Cream cheese spread: 4 oz softened cream cheese, 2 large roasted red peppers (canned), 1/2 cup walnut basil pesto blend in food processor until smooth.

Cut each roll in half horizontally; brush outside of each half with oil. Spread cream cheese mix on inside of both halves. Layer each sandwich with cheese, meat and tomato. Sprinkle with salt and pepper. When grill is heated, place sandwiches(s) on grill. Close grill; grill 4 minutes or until bread is toasty and cheese is melted. Serve warm.

Thanksgiving 2014

MENU:
Deep Fried Turkey
Mashed Potatoes
Candied Yams
Sage Dressing
Baked Beans
Mac and Cheese
Special Green Beans
Rolls (see bread recipe page)
Mini Assorted Pies
Thanksgiving Cookies


3 DAYS to 1 DAY BEFORE:
Rolls (see bread recipes)

Roast Yams/Sweet Potatoes 2 pounds sweet potatoes. peel and cube. Drizzle with olive oil. Bake on a sheet pan at 350F for 20 minutes (they will finish baking day of). Refrigerate for thanksgiving.

Baked Beans: 2 (11 oz) pork and beans. 1/4 cup ketchup. 1 tbsp deli style brown mustard, 1/4 cup brown sugar, 2 tbsp maple syrup. Mix togther. Cook on stove top day of for 15-30 minutes, or until desired thickeness is reached.

Mini Pies: 
Heat oven to 350°F. Spray 24 mini muffin cups or mini tart pans with cooking spray.

2.      Remove 2 boxes of pie crusts from pouches; unroll on lightly floured work surface. for the bottoms: Using 3-inch round biscuit or cookie cutter, cut 10 rounds from each crust. Re-roll scraps and cut an additional 4 rounds. Press rounds in bottoms and up sides of muffin cups. Repeat for 12 tops.

3.      Mix fillings (see below).

4.      Fill 6 with apple filling. Fill 6 with blueberry mix. Fill 12 with Pumpkin mix. Top the apple and berry with top rounds, pinch sides together, poke holes on top to vent and brush with egg wash.

5.      Bake 20-30 minutes or until crust is golden brown and pumpkin filling is set. Let cool.

Apple - in a bowl mix 3  cups apples, cored and sliced, 1 tsp ground cinnamon and 1/2 tsp ground ginger,1/4 cup granulated sugar, 1/4 cup brown sugar, 1/2 tbsp corn starch, 1/2 tsp salt, 1 tsp apple cider vinegar
Blue Berry: in a bowl mix 3 cups blueberries, 1/2 cup granulated sugar, 1/2 ground nutmeg, 1 tbsp corn starch, 1/2 tsp salt.
Pumpkin: in a bowl mix 1 egg, 1 (15 oz) can pumpkin puree (NOT pie mix/filling), 1 (14 oz) can sweetened condensed milk, 1 tbsp pumpkin pie spice mix.  


Mac n' Cheese omit bacon. Assemble, and refrigerate, bake day of







DAY OF
Dressing: http://www.foodnetwork.com/recipes/sage-dressing-recipe.html

Mashed Potatoes
4 baking potatoes, peeled and diced
4 tbsp butter
1/2 cup cream
1 tsp salt and pepper
Boil potatoes in a large stock pan until tender, do not over cook. Mash with potato masher or a ricer keep in pan. Add butter cream and salt and pepper. Mix over low heat until butter is melted and everything is incorporated. Serve in a serving bowl immediately. 

Special green beans: 
1/2 lb bacon

2 lb Fresh Green Beans
Salt and Pepper to taste
1/4 sliced almonds, if desired
Boil or steam the green beans. Dice bacon and cook crispy. Drain. Toss together with toasted almond slices, salt and pepper.

Candied Sweet Potatoes

sweet potatoes (roasted yesterday)

5 ounces graham crackers

1 tsp pumpkin pie spice

1/2 cup brown sugar

1/2 teaspoon salt

6 tablespoons (3/4 stick) chilled unsalted butter, diced, plus more for greasing the baking dish

1 (10 1/2-ounce) bag mini marshmallows

Directions

Coat the bottom of a 13 by 9 by 2-inch glass baking dish with 2 tablespoons butter. Ground the crackers, spice, butter, brown sugar, and salt in a food processor until the mixture forms lumps slightly larger than peas.

Spread sweet potatoes out in the 13X9 dish. Sprinkle with craker mixture. Then top with marshmallows. Bake until the marshmallows are golden, about 20-25 minutes. Serve warm.

Week of Nov 23, 2014

Sun - Parmesan Chicken Tenders and Potatoes

Mon - Creamy Lemon-Pesto Chicken & Linguine
Tue - Roast Tomato Basil Soup

Parmesan Chicken Tenders

Wed - Stouffer's Lasagna (frozen, prepared as directed on box)
Thur-Sat thanksgiving weekend

Parmesan Potatoes

4 Baking Potatoes, sliced into thin circles

1 cup Kraft Parmesan cheese

1/4 cup flour

1/2 Italian bread crumbs

2 tbsp pepper (no salt, Kraft cheese is very salty)

1 tbsp garlic powder

Put flour, garlic, pepper, bread crumbs, and cheese into plastic freezer bag (gallon size) and shake to mix. Put in potatoes and shake until potatoes are coated. Use butter to coat the cookie sheet. Lay potatoes on the sheet in single layer (no over lapping). Bake at 350 in the oven until potatoes are done and light brown - about 30 minutes. Turning potatoes over once.

Chicken - 3-4 chicken breasts cut into strips. Use same coating and method as potatoes above. Bake on greased cookie sheet at 350F until no longer pink and reaches 165F temp. Turning strips over once. 

You can bake both potatoes and chicken in oven on 2 separate sheets, on middle and one rack above middle. Turn pan and switch racks half-way through cooking.

Creamy Lemon-Pesto Chicken & Linguine
INGREDIENTS

1 lemon

2 tbsp (30 mL) butter, melted

2 tbsp (30 mL) all-purpose flour

1 cup (250 mL) 2% milk

1 garlic clove, pressed

1/2 cup (125 mL) prepared basil pesto

6 boneless, skinless chicken breasts (about 4 oz/125 g each)

1 tbsp (15 mL) Citrus & Basil Rub

12 oz (350 g) uncooked linguine pasta

2 plum tomatoes

1/4 cup (50 mL) thinly sliced fresh basil leaves

DIRECTIONS
Zest lemon using Microplane® Zester to measure 2 tsp (10 mL). Combine butter and flour in Classic Batter Bowl; whisk until smooth. Add lemon zest, milk and garlic pressed with Garlic Press to butter mixture; whisk well. Microwave, covered, on HIGH 3-4 minutes or until thickened, stirring every 60 seconds. Add pesto; mix well.

Season chicken with rub. Place chicken in Deep Covered Baker, overlapping as necessary. Pour sauce over chicken. Microwave, covered, on HIGH 12-15 minutes or until internal temperature reaches 165°F (74°C) in thickest part of chicken and centers are no longer pink. Carefully remove baker from microwave using Oven Mitts. Let stand, covered, 5 minutes.

Meanwhile, cook pasta according to package directions; drain. Set pasta aside and keep warm. Seed and dice tomatoes. Serve chicken and sauce over pasta; garnish with tomatoes and basil.

Yield: 6 servings Nutrients per serving: Calories 480, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 75 mg, Carbohydrate 50 g, Protein 34 g, Sodium 500 mg, Fiber 3 g
U.S. Diabetic exchanges per serving: 3 starch, 1 vegetable, 3 low-fat meat, 1 fat (3 carb). Cook's Tips: If desired, store-bought lemon-pepper seasoning can be substituted for the Citrus & Basil Rub.