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| 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
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| 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
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
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).
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
INGREDIENTS
1 1/2 cups yellow cornmeal1/2 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.
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