Week of Jan 26, 2014

Sat - Tomato Bisque
Sun - Penne with Roasted Tomatoes, Garlic, and White Bean

tomato bisque

(Foodnetwork.com)
Mon - Pot Roast
Tue - Pork tacos
Wed - Hot Beef Sandwiches
Thur - Sesame Chicken (foodnetwork.com)
Fri - Baked Tilapia

Tomato Bisque
1 (14.5 oz) can Italian Diced Tomatoes with Basil, Garlic
1 (8 oz) can tomato sauce
1 (10.75 oz) Campbell's Tomato Condensed Soup Healthy Request
1 soup can full water
1/2 soup can full heavy cream
1/2 soup can full whole milk
3 tbsp butter (unsalted, do not use 
1 tsp onion powder
1 tsp garlic salt
Directions: heat tomatoes, soup, sauce, water, cream and milk in a medium sauce pot over high heat, to a boil. Stir in onion powder and garlic salt. blend with an immersion blender. Add in butter and allow to melt. Serve hot. Add a dollop of sour cream on top if desired.


Penne http://www.foodnetwork.com/recipes/ellie-krieger/penne-with-roasted-tomatoes-garlic-and-white-beans-recipe.html

Pot Roast
Ingredients
3 lb chuck roast
salt and pepper
1 large yellow onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped
8 cloves garlic, pressed
6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon rosemary
5 cups stock
2 tablespoons tomato paste
1 1/2 tablespoons butter
1 1/2 tablespoons all-purpose flour
Directions
Add all (except potatoes) to roasting pan or oven safe pot. Add stock. Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil for 3 hours at 350. Turn meat over every hour. Remove meat. Add potatoes to pot, and return meat. the liquid should cover the potatoes. Add more hot stock if need. Cover with foil. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.

Pork Tacos

1-2 lb of bonless pork loin or chops (1lb = 4 servings, 2 tacos each)

1  oz can of diced green chili's

1/2 medium onion, diced

1/2 cup water

1 tbsp lime zest

corn tortillas

*optional garnishes:

lime quarters

shredded cheese

sour cream

cole slaw (cabbage mix from the store, 1 tbs of sour cream or mayo, 2 tsp lime juice) OR shredded cabbage/lettuce

To cook meat: mix chili's, onion, water in 9x13 pan. Add pork. Cover with foil and bake 350 for 2 hours or until meat is falling apart tender. Check every 30 minutes and add more hot water if necessary. When done take out meat and chop or shred. Put sauce in a blender or food processor until blended. Mix with meat. Serve with tortillas, garnishes, canned refried beans and boxed Mexican rice.

Sesame Chicken http://www.foodnetwork.com/recipes/tyler-florence/sesame-chicken-recipe.html

Week of Jan 19, 2014

Pork Roast

Sun - Smoked Pork Roast
Mon - Mac and Cheese
Tue - BBQ Pork Sandwiches
Wed - Mushroom Chicken
Thur - Spicy Chicken Coconut Curry
Fri- Beef Tamale Pie

Smoked Pork Roast http://www.foodnetwork.com/recipes/foodnation-with-bobby-flay/smoked-pork-shoulder-recipe/index.html

Mac n' Cheese with Bacon

Three Cheese Mac'n Cheese

Ingredients

1/2 lb elbow macaroni

3 tbsp butter

3 tbsp flour

3 cups milk

6 oz sharp cheddar, shredded + 2 oz for topping

6 oz smoked mozzarella cheese, shredded

4 oz Gouda Cheese

2 oz cream cheese

1 lb bacon, cooked crispy, diced

salt and fresh ground black pepper

Topping (optional):

3 tbsp butter

1 cup bread crumbs

Directions

Preheat oven to 350 degrees F.

Boil the pasta to al dente. The water, like all pasta water, should be salted before hand until it tastes like salt water. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and keep it moving for about two - five minutes until it smells nutty, do not burn. Make sure it's free of lumps. Stir in the milk, simmer, stirring constantly, until it starts to bubble. Turn down heat to medium. Stir in the cheese a little at a time, wait until the previous cheese is melted to add the next handful of cheese. Season with salt and pepper to taste. Fold the macaroni and crispy bacon (reserving handful for topping)  into the mix and pour into a 2-quart casserole dish. Top with remaining cheese and bacon.

OPTIONAL: Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes or until hot and bubbly. Remove from oven and rest for five minutes before serving.

Mushroom Baked Chicjeb
2 lb (4-6 peices) boneless, skinless chicken breasts
1 can condensed mushroom soup
1 package dry onion soup mix

1 can full milk
1 tsp each salt and pepper
water as needed
2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup, onion soup, with milk and 1/2 can full of water until combined. Add salt and pepper, mix. Place chicken in soup mix, making sure not to overlap. Spoon sauce over top to coat. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just below covering meat. Add more HOT water as needed. 
When chicken is done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Replace in sauce. Serve immediately. Serve with mashed potatoes and a veggie. (We like seasoned green beans with this).

Chicken Curry http://www.foodnetwork.com/recipes/tyler-florence/spicy-chicken-coconut-curry-recipe/index.html

Beef Tamale Bake
INGREDIENTS
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup hot water
2 egg whites
3 tablespoons 70% vegetable oil spread, melted (see Cook's Tip)
1/2 pound 95% lean ground beef
1 jar (16 ounces) thick and chunky salsa
1 can (15 1/2 ounces) red beans, drained and rinsed
1 garlic clove, pressed
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 cup (2 ounces) shredded Mexican cheese blend

DIRECTIONS

Preheat oven to 400°F. Spray Deep Dish Baker with canola oil using Kitchen Spritzer. In Small Batter Bowl, combine cornmeal, flour, baking powder and salt. Using Stainless Whisk, whisk water, egg whites and vegetable oil spread into cornmeal mixture; stir until smooth. Pour batter into baker.

Place ground beef in (10-in.) Skillet. Cook over medium heat 6-8 minutes or until no longer pink, breaking beef into crumbles; drain, if necessary. 

Add salsa, beans, garlic pressed with Garlic Press, chili powder and cumin to beef; mix well. Bring to a boil over medium heat. Spoon beef mixture evenly over batter to within 1/2 inch of side of baker. Bake 20-23 minutes or until crust is set. Remove from oven; sprinkle with cheese. Let stand 5 minutes. Cut into wedges.


Yield:8 servings Nutrients per serving: Calories 270 (24% from fat), Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Carbohydrate 39 g, Protein 14 g, Sodium 1050 mg, Fiber 5 g U.S. Diabetic exchanges per serving: 2 1/2 starch, 1 medium-fat meat (2 1/2 carb)

Cook's Tips:

To reduce calories and fat, this recipe calls for reduced-fat vegetable oil spread that comes in wrapped sticks instead of butter or margarine. We recommend a vegetable oil spread with at least 70% fat.

Other types of beans, such as kidney, black or pinto beans, can be substituted for the red beans, if desired.

To lower the sodium content of canned beans, be sure to drain and thoroughly rinse them before adding them to recipes.

If you can only find 1-pound packages of ground beef, cook and drain the entire amount and freeze half for another use. Place the cooked beef in a heavy-duty resealable plastic food storage bag and freeze up to 3 months.

Week of Jan 12, 2014

Crunchy Chicken Primevara with Penne

Mon - Crunchy Chicken Pasta Primevara
Tue - Chili Dogs
Wed - Rotisserie Chicken (from grocery store)
Thur - White Chicken Chili
Fri - Salmon Baked in Foil







Crunchy Chicken Primevara - just add chicken nuggets or strips to this recipe: http://www.villabertolli.com/recipes/detail/7886/1/alfredo-primavera

Chili Dogs
(I will be using leftover homemade chili for this)
Ingredients
Extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 pound lean ground beef
1 medium jar ketchup, about 2 1/2 cups
1 teaspoon chili powder
2 tablespoons prepared yellow mustard
Kosher salt and freshly ground black pepper
4 all-beef hot dogs (recommended: Ball Park)
4 hot dog rolls
1/2 cup grated Cheddar
Directions
Put a skillet over medium heat and drizzle in a 2-count of olive oil. When the oil gets hazy, add the onion and garlic and cook, stirring, until it is soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder, and mustard and simmer for 15 minutes until thickened. Season with salt and pepper.

While the chili is cooking, get the grill going. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small

amount of oil on the paper towel. Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.

Bring a pot of water up to a simmer and parboil the dogs for about 5 minutes. Take them out of the water, pat them dry, and grill them just long enough to mark them. (That'll give them a grilled flavor too.) Brush the insides of the rolls with olive oil and lay them face down on the grill; cook until toasty. To serve, put a dog in each roll and top with the chili and some Cheddar.
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/chili-dogs-recipe/index.html?oc=linkback

White Chicken Chili http://www.foodnetwork.com/recipes/melissa-darabian/melissa-darabians-white-chili-white-quick-roasted-garlic-recipe/index.html

Salmon Baked in Foil http://www.foodnetwork.com/recipes/giada-de-laurentiis/salmon-baked-in-foil-recipe/index.html

Week of Jan 5, 2014

Sun - Chicken and Dumplings
Mon - BLT Pasta
Tue - Eating out
Wed - Chicken Lo Mein
Thur - Patty Melts
Fri - Alfredo Chicken and Broccoli

Chicken and Dumplings: http://www.foodnetwork.com/recipes/rachael-ray/chicken-and-dumplings-recipe/index.html

(BLT Pasta) Bacon, Linguini & Tomato Toss

Recipe

 12 slices bacon, divided

 4 cups (1 L) chicken broth

 2 cans (14.5 oz each)  Italian-style diced tomatoes (3½ cups/875 mL)

 1 medium onion 

 4 garlic cloves, pressed

 1/2 tsp (2 mL) crushed red pepper flakes (optional)

 12 oz (350 g) uncooked linguini pasta

 1/4 tsp (1 mL) salt

 1 cup (250 mL) loosely packed fresh parsley, divided

 4 oz (125 g) cream cheese

 1 oz (30 g) Parmesan cheese, grated

Halved grape tomatoes (optional)

1.         Slice bacon crosswise into 1/4-in. (6-mm) strips using Santoku Knife. Place into (12-in./30-cm) Skillet; cook over medium-high heat 8-9 minutes or until crisp. Remove bacon from Skillet; drain on paper towels. Drain Skillet, leaving 1 tbsp (15 mL) drippings in Skillet.

2.         Meanwhile, place broth and diced tomatoes in Large Micro-Cooker®. Microwave, covered, on HIGH 6-8 minutes or until hot; carefully remove from microwave. On clean Cutting Board, finely chop onion usingFood Chopper. Return Skillet to heat; add garlic pressed with Garlic Press and pepper flakes, if desired. Cook 10-20 seconds or until fragrant. Add onion; cook 2-3 minutes or until onion is tender. Carefully add broth mixture, pasta, half of the bacon and salt. Simmer, covered, 9-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.

3.        Finely chop parsley using Chef's Knife; reserve 1 tbsp (15 mL) for garnish. Cut cream cheese into cubes. Grate Parmesan cheese using Rotary Grater. Cut grape tomatoes in half, if using. Remove Skillet from heat. Stir in remaining parsley, cream cheese and grape tomatoes, if desired. Let stand, covered, 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon, Parmesan cheese and reserved parsley.

Yield: 6 servings Nutrients per serving: Calories 450, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 49 g, Protein 18 g, Sodium 1500 mg, Fiber 3 g

Patty Melts http://www.foodnetwork.com/recipes/ree-drummond/patty-melts-recipe/index.html

Chicken, Broccoli  and Alfredo

Ingredients

• 6 Grilled & Ready® Fully Cooked Frozen Chicken Breast Fillets
• 12 ounces fettuccine pasta
• 2 cups frozen broccoli florets, thawed
• 15 ounces light Alfredo sauce
• 2 tablespoons basil pesto
• 1/2 cup roasted red peppers, drained, sliced
• 1-1/2 tablespoons olive oil
• 1 teaspoon Italian seasoning, crushed

Cooking Instructions

1. Cook pasta according to package directions. Add broccoli during the last 3-4 minutes of cooking. Drain; cover and keep warm.
2. In a medium saucepan combine Alfredo sauce and pesto. Stir in sweet red peppers. Cook over medium heat, stirring occasionally, until heated through. Stir in cooked pasta and broccoli.
3. Meanwhile, brush Grilled & Ready Chicken Breast Fillets with oil and sprinkle with Italian seasoning. Prepare in microwave according to package directions.
4. To serve, divide pasta mixture among serving plates. Top with chicken.

Remember to wash hands and surfaces before preparing food

Serving Suggestion: Sprinkle each serving with shredded Parmesan cheese and snipped fresh basil. 
Preparation Tip: When making the sauce add 2-3 tablespoons of skim milk to reach desired consistency.

Week of Dec 29, 2013

Mon - Pork Loin with Apples
Tue - ordering Pizza
Wed - Biscuits and Sausage Gravy
Thur - Roast Chicken
Fri - Beef Fajitas

Pork Loin http://www.foodnetwork.com/recipes/food-network-kitchens/roast-pork-loin-with-apples-recipe/index.html

Biscuits and Gravy
Bisquick Biscuit Mix
1 lb ground pork sausage

3 tbsp Pan drippings from meat (chops, bacon, sausage, ect) OR 3 tbsp butter/crisco

2 tbsp AP flour 

1 tsp onion salt

1/2 tsp garlic salt 

salt and pepper to taste

3 cups milk

Prepare biscuits according to Bisquick directions.

Brown and crumble sausage, remove from pan and set aside. Mix flour, onion and garlic salt in small bowl.

Scrap the pan and get the chucks up. Melt the butter in the pan on high heat, if necessary. Using a whisk, add the flour mix to the pan, turn down the heat to low and stir for 1 minute 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). Mix in sausage pieces. Taste, add salt and pepper as necessary. Serve over biscuits.

Chicken Fajitas

2 lb skinless, boneless chicken breast, cut into strips

1 red bell pepper

1 green bell pepper

1 medium onion

2 garlic cloves, pressed

1/4 tsp cumin

Salt and pepper

Fajita size Flour tortillas

Toppings if desired: sour cream, guacamole, cheese, Pico De Gallo, lime juice

Sprinkle chicken with cumin, salt and pepper. In a large skillet, heat 1 tbsp veggie oil over medium-high heat. Cook chicken, peppers, onion, and garlic until chicken is cooked through. Serve with warmed tortillas and toppings.

Perfect Roast Chicken

http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe/index.html