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.