Week of March 30, 2014

Nachos

Mon - Chicken, Mushroom and Alferdo Lasanga
Tue - Zuppa Tuscana
Wed - Greek Turkey Burgers (Pampered Chef Recipe)
Thur - Nacho Bake
Fri - Beef and Snow Peas

Chicken, Mushroom, Spinach and Alferdo Lasanga 
2 (16 oz) jars alfredo sauce
1/2 cup chicken broth, white wine or water
1 lb diced, cooked chicken breast
1 pound button mushrooms, thinly sliced
1 package oven-ready lasagna sheets
1 tablespoon butter
3 cups shredded Italian cheese blend
2 cups fresh chopped spinach
Directions
Preheat the oven to 350 degrees F.
Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes. Mix the broth/wine/water with the alfredo sauces.
Coat a 9 by 13 by 3-inch casserole with olive oil, and spread about 1/2 cup of the  sauce on the bottom of the dish. Lay 4 sheets of pasta across the bottom of the dish and spread 3/4 cup of the sauce over the pasta. Sprinkle 1/3 of the chicken, 1/3 of the spinach, and 1/3 of the mushrooms, 1/4 of the shredded cheese. Repeat 2 more times. For the 4th and final layer, put the noodles then the remainder of sauce top with the rest of the cheese. Bake, covered with foil about 30-45 minutes. Remove foil for last 10-15 minutes. Remove from the oven and allow to cool for at least 15 minutes before serving.

Zuppa Tuscana

Zuppa Tuscana

• 2 cups chopped kale
• 1 lb hot italian sausage
• 1 tbsp olive oil (if needed)
• 2 garlic cloves, pressed
• 1 box stock (chicken or veggie), heated
• 3 lb potatoes, sliced
• 1 cups milk
• 1/2 cup heavy cream
• 3 tsp salt
• 1 tsp freshly ground pepper

In a large saucepot, over medium heat cook sausage, chop into chunks. When no longer pink, remove meat but leave oil in pan.  Add garlic, and oil if there is less then 2 tbsp of fat in the pan. Cook over medium heat until fragrant. Add the hot stock and whisk to combine. Add potatoes. Add enough hot water to cover potatoes. Stir in salt and pepper. Boil until potatoes are tender. DO NOT DRAIN potato water.

When potatoes are almost done, add the kale and cook until kale and potatoes are tender. Stir in the milk and cream. Return sausage. Heat through. Serve immediately. (If left to simmer the potatoes will begin to turn into mush and disappear in the liquid.)

Greek Turkey Burgers
INGREDIENTS
1/4 cup plus 2 tablespoons onion, finely chopped, divided1 pound lean (93%) ground turkey1 container (8 ounces) nonfat plain yogurt, divided1/4 cup seasoned dry bread crumbs1 egg white1 garlic clove, pressed1 teaspoon dried oregano leaves, divided1/2 teaspoon salt1/8 teaspoon ground black pepper2 medium tomatoes, sliced6 pita bread rounds6 lettuce leaves

DIRECTIONS
1 For burgers, finely chop onion using Food Chopper. In Classic Batter Bowl, combine ground turkey, 1/4 cup of the onion, 1/4 cup of the yogurt, bread crumbs, egg white, garlic, 3/4 teaspoon of the oregano, salt and black pepper; mix lightly but thoroughly using Pastry Blender.

2 For sauce, stir remaining 2 tablespoons onion and 1/4 teaspoon oregano into remaining yogurt; set aside. 

3 Form turkey mixture into 6 oval patties, 1/2 inch thick. Using Kitchen Spritzer, lightly spray (12-in.) Skillet with olive oil; heat over medium heat 1-3 minutes or until shimmering. Cook patties 10-12 minutes or until meat is no longer pink in center, turning once with Nylon Turner. 

4 Meanwhile, use Ultimate Mandoline to slice tomatoes and cucumber. Cut one third off top of each pita bread to form a pocket. Fill each pita bread with lettuce, tomato, cucumber and turkey burger. Top with reserved yogurt sauce.
Yield: 6 servings of 1 sandwich. Nutrients per serving: Calories 320, Fat 7 g, Sodium 660 mg, Dietary Fiber 2 g
Cook's Tips:
Turkey burgers can be grilled over medium heat or medium, ash-covered coals for 10-12 minutes or until meat is no longer pink in center, turing once with BBQ Turner.
When using the Ultimate Mandoline, use the v-shaped blade for slicing tomatoes and the adjustable blade for thinly slicing vegetables such as cucumbers.
Use the Egg Separator to easily separate egg white from yolk. Refrigerate the leftover yolk and add it to scrambled eggs or French toast batter for tomorrow's breakfast.
Serve these burgers with red grapes or marinated bean salad from the deli. Enjoy lime sherbet topped with fresh raspberries for dessert.

week of March 23, 2014

Sun- Chicken Tamale Pie
Mon- Spring Peas with Dates and Walnuts (Food Network)

ground beef tacos

Tue- Ground Beef Tacos
Wed-  Fried Rice 
Thur- Foil Packet Chicken Puttanesca (Food Network)
Fri- Halibut with Arugula Salad (Pampered Chef Recipe)

Tamale Pie: I will be using cooked, shredded chicken instead of ground meat.
http://www.foodnetwork.com/recipes/ingrid-hoffmann/chipotle-tamale-pie-recipe.html 

Spring Peas with Dates and Walnuts I will be adding a can of chick peas to this as well. Also, do not have walnut oil so I will be using extra virgin olive oil.

Ground Beef Tacos

1 lb lean ground beef

1 medium onion, chopped

1/2 cup Pace Pacanta Sauce (not chunky) OR your fav salsa

1/2 tsp ground cummin

1/2 ground Cheyenne pepper

8-12 corn tortillas

Shredded Cheese

1 cup loosely packed cilantro, chopped

4 Limes

2 cups shredded cabbage OR lettuce (optional)

Chop onion. Add 1/4 of the onion and 1/4 of the cilantro and the beef to a skillet. Sprinkle on cummin and cheynne. Stiring frequently, brown beef, crumble. Drain. Return to skillet, add in sauce. Heat through.

Meanwhile,  add rest of onion and cilantro, juice of 1 lime, 1 tbsp of lime zest, and 1 tsp of salt to a bowl. Mix together. 

Heat tortillas in microwave in a paper towel for about 1 minute or until hot. (OR heat with a small amount of oil on in a pan, keep warm in a warmer) 

To assemble tacos: tortilla, beef mixture, cilantro mixture, cabbage, cheese, and a dash of fresh squeezed lime juice. 

Fried Rice
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp sesame oil
1/2 cup peas and carrots frozen mix
2 eggs
2 scallions, chopped
Scramble eggs, cook. Warm up carrots and peas. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated, warm and slightly browned. Stir in eggs and veggies. Serve.

Sautéed Halibut with Arugula Salad

INGREDIENTS
3 medium oranges, divided
3 tbsp (45 mL) white wine vinegar
2 tbsp (30 mL) orange marmalade
3 tbsp (45 mL) Sweet Basil Rub, divided
1/4 cup (50 mL) canola oil, divided
1/2 small red onion
1 avocado
4 skinless, fresh or frozen, thawed halibut fillets (4-6 oz/125-175 g each), patted dry
1 pkg (5 oz) fresh arugula (about 6 cups/1.5 L)

DIRECTIONS
1 Zest one of the oranges using Microplane® Zester to measure 1 tbsp (15 mL) and juice to measure 2 tsp (10 mL). Cut remaining two oranges into segments using Paring Knife (see Cook’s Tip). Set orange segments aside. 
 2 For dressing, combine zest, juice, vinegar, marmalade and 1 tbsp (15 mL) of the rub in Small Batter Bowl; whisk well. Slowly add 2 tbsp (30 mL) of the oil while whisking. 
3 Thinly slice onion and dice avocado using Santoku Knife. 
4 Heat remaining 2 tbsp (30 mL) oil in (10-in./24-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Season halibut with remaining 2 tbsp (30 mL) rub. 
5 Add halibut to Skillet; reduce heat to medium and cook 2-3 minutes per side or until halibut flakes easily with a fork. 
6 Meanwhile, set aside ¼ cup (50 mL) of the dressing to serve with halibut. InStainless (4-qt./4-L) Mixing Bowl, gently toss arugula with remaining dressing, orange segments, onion and avocado. 
7 Drizzle halibut with reserved dressing and serve with salad.
Yield: 4 servings Nutrients per serving: Calories 370, Total Fat 23 g, Saturated Fat 2.5 g, Cholesterol 55 mg, Sodium 680 mg, Carbohydrate 21 g, Fiber 6 g, Protein 23 g

Cook's Tips:
To cut orange into segments, cut a ½-in. (1-cm) slice from top and bottom of the orange. Rest orange on one of its flat cut sides; cutting from top to bottom, trim away the entire peel and white membrane, exposing the flesh. Cut along the membrane on the left and right side of each orange segment. Angle the knife under each segment and lift out.

If desired, 2 tbsp (30 mL) dried basil, 1 tsp (5 mL) sugar, 1 tsp (5 mL) paprika, ¾ tsp (4 mL) salt and ½ tsp (2 mL) ground black pepper can be substituted for the Sweet Basil Rub.

week of March 16, 2014

Sun- Greek Spaghetti

Mushroom Risotto

Mon- Corned Beef and Cabbage
Tue- Corned Beef Hash
Wed- Saige's Birthday! Pizza Hut
Thur- Shredded Chicken Tacos
Fri-  Parchment Fish
Sat- Mushroom Risotto


Greek Spaghetti
Ingredients
1 1/2 lbs tomatoes, seeded and cut into 1/2-inch pieces
1/2 cup kalamata olives or 1/2 cup other black olives, pitted
1/4 lb feta cheese, crumbled
3 tablespoons capers, drained
3 tablespoons flat leaf parsley, chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 lb spaghetti
6 tablespoons olive oil
3 garlic cloves, minced
Directions
In a large bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
Cook spaghetti according to package directions and drain.
Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute.
Add the cooked pasta and the garlic oil to the tomato mixture and toss. Serve.

NOTE: I do not put tomatoes in mine, and add artichokes hearts.

Shredded Chicken Tacos

2 lb of boneless, skinless chicken breast

1 (4 oz) can of diced green chili's

1 (10 oz) El Pato Enchilada Sauce

1/2 medium onion, diced

1/2 cup water

corn tortillas

(optional garnishes)

juice of lime quarters

cheese/sour cream

cole slaw, cabbage, or lettuce

(Cole Slaw = cabbage mix from the store, 1 tbs of sour cream or mayo, 2 tsp lime juice)

 To cook meat: mix chili's, sauce, onion, water in 9x13 pan. Add meat. Cover with foil and bake 350 for 2-3 hours or until meat is falling apart tender. 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 re-fried beans and prepared boxed Mexican rice.

Parchment Fish

Use you favorite seafood, vegetables (pick veggies that cook quickly like the fish) and seasonings

4 fish fillets

frozen mixed steam-able veggies

lemon slices

salt and pepper

olive oil

See directions: http://www.cookingchanneltv.com/how-to/how-to-cook-in-parchment.html

Week of March 2, 2014

Chicken con Broccoli

Sun - Meatloaf
Mon - Chicken con Broccoli
Tue - Paella
Wed - Pork Roast
Thur - BBQ Pork Sandwiches
 Fri - BLT Pasta (Pampered Chef Recipe)


Chicken Con Broccoli
1 (15 oz) jar of Alfredo Sauce (I like Classico Creamy Alfredo)
4-6 oz (about 2-3 cups) orecchiette or shell pasta
1 lb chicken breast, cubed
2 tbsp roasted garlic, pressed or smashed
2 tbsp Herb Rub (such as Pampered Chef, or Mrs. Dash)
Salt and Pepper
2 tbsp Olive Oil
12 oz bag steamable frozen broccoli florets
Sprinkle chicken with rub, salt, and pepper. In a large non-stick skillet or grill pan, heat oil on medium heat. Add chicken and cook until no longer pink. Keep warm. Meanwhile, cook pasta and broccoli according to package directions. 
Add garlic and pasta sauce to skillet, return chicken. Stir to combine. When pasta and broccoli are done, drain, and add to skillet and stir until coated. Serve immediately.

BBQ Pork Sandwiches

Shred the left over pork roast with a fork or tongs into bite size pieces.


Serve on hamburger buns topped with BBQ sauce and cole slaw.

BLT Pasta

(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