Week of Feb 24, 2014

Lasagna Dinner

Mon - Bacon, Turkey Sandwiches
Tue -Chicken Chimichangas
Wed - No Boil, Oven Ready Lasagna
Thur - Cheeseburger Cresent Bake (Pillsbury Recipe)
Fri - Korean BBQ Pork (Pampered Chef Recipe)
Sat - My Birthday! Eating Out


Sandwiches 

http://www.foodnetwork.com/recipes/tyler-florence/roast-turkey-avocado-and-bacon-sandwich-recipe.html

Chimichangas

3 cups cooked shredded chicken 

1 can black beans, drained and rinsed

1 to 2 cups Grated Monterey Jack, asadero, or Cheddar cheese, or a combination

1 (4 oz) diced green chiles

4 (10- to 12-inch) flour tortillas, warmed in microwave for 30-60 seconds (large burrito size)

Vegetable oil for deep-frying

Optional toppings: shredded cheese, sour cream, chopped tomato, sliced scallions, salsa or  pico de gallo

Mix meat, beans, chiles (juice and all) and shredded cheese. Spoon shredded meat mixture evenly over the tortillas. Roll up each tortilla, tucking in the ends to make a secure fat tube, like a burrito. Secure the ends with toothpicks. Shortly before you plan to eat the chimichangas, warm at least 4 inches of oil in a Dutch oven or other large heavy pan to 375 degrees F. Fry the chimichangas one or two at a time until golden brown, about 3 minutes. Turn over once to fry them evenly. Drain them and arrange on serving plates. Top with cheese, sour cream, tomato, scallions and salsa if desired. Serve immediately.

If you prefer, you can also bake them in a 375F oven on a greased cookie sheet until golden brown

Oven-Ready Lasagne

Ingredients for 8 people:
1 Box Barilla® Oven Ready Lasagne
4 Tbsp Extra virgin olive oil
1 Medium onion diced
1 pound Italian sausage
½ cup white wine (optional)
2 jars Barilla® Marinara sauce
1 15 oz container fresh ricotta
1 cup diced mozzarella cheese
½ cup Parmigiano Reggiano (reserve 1 tablespoon for top)
To Taste Salt and black pepper

Preparation 20 minutes preparation + 30 minutes cooking
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1. Preheat oven to 375° F; Cook pasta according to package directions
2. In a large skillet saute onions in oil until translucent, about five minutes, then add sausage, salt, pepper and brown well until cooked through
3. (Optional) Deglaze sausage with wine and reduce
4.  Add 2 jars Marinara sauce to the sausage mixture, bring to a boil
5. Spray a 13 X 9 baking dish with cooking spray
6. Pour 1 cup Marinara sauce on the bottom
7. Layer 3 sheets of lasagna noodles, top with 1 cup of sausage mixture, ½ cup ricotta and 2 tablespoons of Parmigiano Reggiano cheese
8. Repeat for 3 more layers
9. On the top layer pour the remaining Marinara sauce and cover with foil
10. Bake in pre-heated oven for 20 minutes
11. Top Lasagna with mozzarella and the remaining Parmigiano Reggiano cheese
12. Re-cover with foil and continue baking for another 10 minutes
13. Before cutting the Lasagna let it rest for 5-15 minutes