Week of May 25, 2014

Sun - Pork Enchiladas

Meatloaf Dinner

Mon - Chicken Fried Rice and Egg Rolls
Tue - Meatloaf
Wed - Chicken Scallopine and Spring veggies
Thur - Thai Chicken and Vegetable Skillet
Fri - Turkey Gyros (Pampered Chef Recipe)

Pork Verde Enchiliadas - using Frontera Green Chile Enchilada Sauce with Roasted Tomatillo + Garlic and following directions.

Chicken Fried Rice and Egg Rolls
Egg Rolls:
1 lb ground pork or chicken/turkey
1 bell pepper
1/2 medium onion
1 cup fine shredded cabbage
1 carrot
2 tbsp Asian Seasoning Mix
Salt and Pepper
Egg Roll wrappers
In a food processor  shred bell pepper, onion, carrot, and cabbage. Sprinkle ground meat with Asia Seasoning Mix, salt and pepper. Cook ground meat and shredded veggies in a skillet, over med-high heat until meat is browned and veggies are soft. Use a spatula to crumble the meat and veg into very small pieces. (I prefer to cook meat prior to rolling to ensure it is done)
Use the directions on the egg roll wrappers on how to roll these together. Allow to cook in freezer for 5 minutes before frying at 365F until golden brown on both sides 3-5 minutes. keep warm in oven if necessary.
Rice:
1 lb cooked, diced chicken
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp oil
1/2 cup peas and carrots frozen mix
2 eggs
Scramble eggs, 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. Stir in eggs and carrots peas.

Meatloaf (my oven recipe)
2 lb 15% - 7% fat ground beef 
1-2 cups bread crumbs 
2 eggs, beaten
2 tsp Worcestershire Sauce
1 tsp each salt and freshly ground pepper
1 tsp garlic powder OR 2 cloves fresh garlic pressed
Sauce Topping: 1/4 cup ketchup, 1 tbsp BBQ sauce, 2 tbsp brown sugar. Mix together in a small mixing bowl until smooth.
Mix beef, 1 cup bread crumbs, eggs, and seasonings in a large mixing bowl with a fork or by hand. Keep adding bread crumbs until the mixture holds together when made into a ball.
Put in a meatloaf pan with holes to allow the grease to dip out. Bake at 350F 1-1 1/2 hours or until middle is no longer pink and reaches 160F in the middle. If desired, spread the sauce topping over the meatloaf (dab off excess grease, if necessary) and leave in oven for 10 minutes.
Brown Gravy
2 tbsp drippings from meatloaf pan
2 tbsp butter
3-4 tbsp AP flour
1 (14 oz) can beef broth
Add drippings in pan, and butter to a pan. On high heat, using a whisk, add the flour to the pan. Stir until incorporated, then turn down the heat to low and stir for 1-2 minutes or until it smells nutty. Turn the heat back up to high and slowly add the broth, constantly whisking. Boil until the gravy comes to the thickness you like (remember it will continue to thicken off the heat for a bit). Taste, add salt and pepper as necessary.
Garlic Mashed Potatoes
4 baking potatoes, peeled and diced
4 garlic cloves, pressed
4 tbsp butter
1/4 cup sour cream
1 tsp salt and pepper
Boil potatoes in a large stock pan until tender, do not over cook. Mash with potato masher or a ricer keep in pan. Add garlic, butter, sour cream and salt and pepper. Mix over low heat until butter is melted and everything is incorporated. Serve in a serving bowl immediately.

Turkey Gyros (Pampered Chef Recipe)
Gyros:
1/2 small onion
2 tbsp chopped Italian parsley
1 lb ground turkey (93% lean)
2 pressed garlic gloves
1/2 tsp thyme
1/2 tsp each salt and ground black pepper
2 tsp olive oil
4 pita rounds
sliced cucumber and tomatoes

Yogurt Sauce:
1/2 cup plain Greek yogurt
2 pressed garlic cloves
1/8 tsp salt
2 tbsp chopped Italian parsley
1/4 cup chopped cucumber

1. Start Gyros, preheat oven to 500 F. Finley chop onion, parsley, and press garlic. Add onion, garlic, 2 tbsp of parsley, turkey, thyme and salt and pepper in a mixing bowl. Mix vigorously until well blended.
2. Add oil to skillet, heat over medium-high heat 1-3 minutes or until simmering. As oil heats, form turkey mixture into four thin, rectangular loaves, about 1/4 inch thick. Cook 1-2 minutes on each side or until browned. Place skillet in oven and bake 6-8 minutes or until internal temperature is 165F, and loaves are no longer pink.
3. Meanwhile, prepare sauce. Combine ingredients in bowl and mix well.
4. Heat pitas in microwave for 30-60 seconds.
5. Remove turkey loaves from oven. thinly slice lengthwise. Arrange on/in pita with the sliced cucumber and tomatoes. Top with 1 tbsp of the yogurt sauce.
4 servings. Calories 410, Total Fat 14 g, Sat. Fat 3.5 g, Carbs 41 g, Protien 32 g, Fiber 4g.

Week of May 18, 2014

Sun - Grilled Steak
Mon - Italian Melt Sandwich

Tuscan Stew

Tue - Fish Stick Tacos
Wed - Tuscan White Bean Stew
Thur Chicken Milanese w/ kale salad
Fri - Rosemary Pork Loin Chops Roasted Spring Veggies

Sunday
Steak - http://www.foodnetwork.com/recipes/bobby-flay/perfectly-grilled-steak-recipe.html
Corn on the Cob - Clean fresh corn, bring large stock pot filled 3/4 way full to boil, boil corn on high for 5 minutes. Drain. Serve with butter and salt, if desired.
BBQ Beans - 15 oz can pork and beans, 2 tbsp ketchup, 1 tbsp brown sugar, 1 tbsp dijon mustard, mix heat and serve.

Italian Melt Drizzle the inside top half of a split sub roll with olive oil and red wine vinegar. Layer sliced provolone, salami, ham, turkey, pepperoncini and more provolone on the roll. Press (with panini press or Foreman Grill) and cook until golden.
Read more at: http://www.foodnetwork.com/recipes/articles/50-panini.page-3.html?oc=linkback

Chicken Milanese

4  skinless, boneless chicken breasts

3/4 plus 1/4 cup  milk

1 egg

Oil to coat the bottom of the pan (veg or canola)

lemon wedges, for juice

flour coating:

1/2 cup AP flour

1 tbsp seasoning salt (such as Johnny's)

1 tsp onion powder

1 tsp black pepper

1 tsp garlic salt

flour coating

1 cup bread crumbs (I use Progresso Italian)

1/4 cup Kraft Parmesan cheese

1 tbsp lemon zest

Pound chicken out thin.

To bread the chicken you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack covered with parchment paper, a fork. Set up the assembly line: bowl with  milk, paper plate with flour coating, bowl with 1 egg and 1/4 cup milk beaten together, paper plate with crumb coating, and last the cooling rack. One piece at a time, dip in milk, place on the flour and coat. Dip in the egg mix. the place on the crumb mix and coat. Lay on the cooling rack until all chops are breaded.

To cook the chops, heat the oil in a large skillet on med-high heat. Add peices one at a time, being careful not to splatter yourself. Cover, and cook for 5-10 minutes or until the bottom side is golden brown and top is starting to turn from pink to white. Turn and cook until done. Middle of chicken should reach 170F. Let rest 5 minutes on the cooling rack (without parchment) to drain oil. Squeeze fresh lemon juice on top when serving.

fish stick tacos, re-fried beans, rice

Serving with Kale and Apple Salad

Fish Stick Tacos

INGREDIENTS:

24 Gorton's Classic Breaded Fish Sticks

12 hard taco shells

3 cups lettuce or cabbage, shredded

3 cups cheddar cheese, shredded

3 cups salsa
Sour cream, if desired

Avacado slices if desired

DIRECTIONS:

1.    Prepare Gorton's Classic Breaded Fish Sticks according to package instructions.

2.    Place 2 cooked fish sticks in taco shell followed by 1/4 cup cheese, 1/4 cup of salsa, 1/4 cup of lettuce and serve immediately

Week of May 12, 2014

Bolognese 

Mon - BBQ Chicken
Tue - Chicken Taco Salads
Wed - DCB Sloppy Joes (Pampered Chef Recipe)
Thur - Chicken Satay  with Peanut Sauce (FoodNetwork)

Fri - Bolognese

BBQ Roast Chicken

1 (4-5 lb) whole chicken

BBQ Chicken, Corn, Potatoes 

Salt and Pepper

3 tbsp BBQ Spice Rub

1/4 cup BBQ sauce

1 tsp oil

Rinse and dry chicken. Rub chicken with oil and then spice rub. Salt and Pepper the cavity. Bake at 375F on a roasting rack in a roasting pan with out a lid for 40-50 minutes, or until the thickest part of the thigh reaches 165F. Paint on BBQ sauace and continue baking for 15 minutes. Let rest 10-15 minutes before carving. If desired, roast small potatoes coated in oil and salt in the roasting pan along with the chicken.

Taco Salad

1 (about 11 oz) sack Doritos or any corn tortilla chips

1-2 cups cooked, shredded chicken (using left over from roast chicken) OR 1 lb Ground Beef, browned, crumbled and drained

2 jalapeno peppers, seeded and finely chopped (optional)

1 medium onion, chopped

1/2 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

1 can black beans

Handful cilantro leaves, chopped

Juice of 1 lime

Beef Taco Salad

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Salsa and sour cream or salad dressing (optional)

Sprinkle chicken with taco seasoning. Heat chicken and beans, on stove or microwave until hot. Meanwhile, combine tomatoes, remaining onions, jalapenos, cilantro, and the juice of the lime in a large bowl. 

Layer salad: chips on bottom, then meat mix, veggie mix, handful of lettuce or cabbage, top with cheese, and salsa and sour cream or salad dressing.

Beef Bolognese

Ingredients

2 tablespoons olive oil

4 ounces pancetta or bacon, diced browned

1 1/2 cups chopped yellow onions

1/2 cup diced carrots

1/2 cup diced celery

1 tablespoon minced garlic

1/4 teaspoon ground nutmeg

2 tsp thyme

3/4 cup broth

1 lb ground beef

2 (14 1/2-ounce) cans crushed tomatoes and their juices (or 3 cups fresh, seeded, diced tomatoes)

3 oz cream cheese

3 tablespoons chopped parsley leaves

Salt and freshly ground black pepper

1 pound fettuccine

1 cup freshly grated Parmesan cheese

Directions

In a large pot, heat the oil over medium high heat. Add the ground beef and cook, stirring, until browned. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, nutmeg and thyme, and cook for 30 seconds. Add the pancetta or bacon, tomatoes and simmer, stirring occasionally, over medium high heat until the sauce is thickened and flavorful, 20 to 30 minutes. Stir in the cream cheese and parsley, and adjust the seasoning, to taste. Remove from the heat and cover to keep warm.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine until al dente, about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend

Sloppy Joe's Pocket Sandwiches

INGREDIENTS

1/2 recipe prepared Make-Ahead Seasoned Ground Beef

2 tablespoons ketchup

1 tablespoon packed brown sugar

2 teaspoons prepared mustard

1/2 teaspoon ground allspice (optional)

2   pita pocket bread rounds, cut in half

4 slices (3/4 ounce each) American cheese, cut diagonally in half

 Green bell pepper rings (optional)

DIRECTIONS

1

Place prepared ground beef mixture in Small Micro-Cooker®. Stir in ketchup, brown sugar, mustard and allspice, if desired. Microwave, covered, on HIGH 4-5 minutes or until thoroughly heated, stirring after 2 minutes.

2

Wrap pita bread pockets in microwave-safe plastic wrap. Microwave on HIGH 30 seconds to soften. Place cheese slices in pockets. Fill with ground beef mixture. Garnish with bell pepper rings.

Yield:

4 sandwiches,
 servings of  

Nutrients per serving:

Calories 350, Total Fat 13 g, Saturated Fat 6 g, Cholesterol 50 mg, Carbohydrate 29 g, Protein 29 g, Sodium 1010 mg, Fiber 2 g

U.S. Diabetic exchanges per serving:

2 starch, 3 meat (2 carb)

Cook's Tips:

When purchasing pita pocket bread, be sure to buy pita rounds that will form pockets when cut in half.

This meat mixture can be used to fill hamburger buns or Kaiser rolls, too.

Week of May 4, 2014

Sun - Biscuits and Sausage Gravy
Mon- Cinco De Mayo! Pollo a la Crema
Tue - Philly Cheese "Steak" Sandwiches

Pollo a la Crema, beans and rice

Wed - Spinach and Bacon Quiche
Thur - Asian Chicken Salad (Food Network)
Fri - Beer Can Chicken

Biscuits:

2  cups Bisquick mix (OR all purpose flour, add another 1/4-1/2 milk)

1 tsp baking powder

1 tsp salt

4 tbsp softened butter

4 tbsp shortening

1/2 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 1/2 cup milk, let sit 2 minutes)

Cooking Buscuits: Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk, mix until it forms a dough. For drop biscuits, use a scoop or a spoon and spoon out onto greased cookie sheet. For rolled biscuits, knead dough into ball. Roll out to 3/4 inch thick. Cut with biscuit cutter and place on greased cookie sheet. Bake at 350F for 15-20 minutes or until golden brown.

Making Gravy: 

Brown 1 lb ground pork sausage (country, sage or breakfast; NOT Italian or Maple)

2-3 cups milk

2 tbsp AP flour

Scrap the pan and remove the big chucks. Leave 3 tbsp of drippings in pan, add melted butter to the pan if you do not have 3 tbsp of drippings. Mix the flour and seasonings (except salt and pepper). On high heat, using a whisk, add the flour mix to the pan. Stir until incorporated, then turn down the heat to low and stir for 1-2 minutes or until it smells nutty. Turn the heat back up to high and slowly 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. Taste, add salt and pepper as necessary.

Pollo a la Crema

2 boneless chicken breast, cubed

1/2 a medium onion, sliced

1 cup bell pepper, sliced (I use the multi-colored mix you can get in the frozen foods isle)

1 cup sliced button mushrooms

2 tbsp oil

1 tsp salt and pepper, each

1 tbsp taco mix (recipe below)

1/2 cup cream or half and half

1 cup sour cream (or mexican crema)

heat oil in large skillet, medium heat, add chicken, bell pepper, onion, mushrooms, salt pepper and taco mix. cook until chicken is cooked through. stir in cream and sour cream, heat thru. Serve with tortillas.

Angela's Taco Seasoning:

1 1/2 tbsp paprika

1 tbsp garlic salt

1 tbsp onion powder

2 tbsp ground cumin

1/2 - 2 tsp cayenne pepper - depending on how spicy you want it

Asian Chicken Salad
Ingredients
1/3 cup rice vinegar (not seasoned)
2 tablespoons soy sauce
2 tablespoons honey mustard
1 tablespoon grated peeled ginger
3 tablespoons vegetable oil
3 tablespoons sesame oil
1 pound skinless, boneless chicken thighs
1 small head napa cabbage (about 1 pound), cut into bite-size pieces
1 medium carrot, thinly sliced
4 scallions, thinly sliced
1/4 pound snow peas, cut crosswise into thirds
Kosher salt
1/2 cup chow mein noodles
Directions
1. Preheat a grill or grill pan to medium high. Make the dressing: Whisk the vinegar, soy sauce, honey mustard and ginger in a medium bowl, then add the vegetable and sesame oils in a slow stream, whisking until combined.
2. Toss the chicken with 1/4 cup of the dressing in another bowl; let marinate 10 minutes at room temperature. Remove the chicken from the marinade (discard the marinade) and grill until cooked through, 4 to 5 minutes per side. Transfer to a cutting board; let rest 5 minutes.
3. Meanwhile, toss the cabbage, carrot, scallions and snow peas with the remaining dressing in a large bowl. Cut the chicken into 1/2-inch pieces and toss with the salad. Season with salt. Top with the chow mein noodles.
Per serving: Calories 489; Fat 35 g (Saturated 5 g); Cholesterol 94 mg; Sodium 492 mg; Carbohydrate 16 g; Fiber 5 g; Protein 30 g
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/asian-chicken-salad-recipe2.html?oc=linkback

Smoky Beer Can Chicken with Potato Wedges
INGREDIENTS

1 1/2 lbs (700 g) russet potatoes (6 potatoes), cut into 1/2-in. (1-cm) wedges

3 tbsp (45 mL) Smoky Applewood Rub, divided

2 1/2 tbsp (37 mL) canola oil, divided

1/2 tsp (2 mL) each salt and coarsely ground black pepper

1 whole broiler-fryer chicken (3 1/2-4 lbs/1.6-1.8 kg), neck and giblets discarded

1 can (12 oz/350 mL) beer

DIRECTIONS
1 Prepare grill for indirect cooking over medium heat. Combine potatoes, 1/2 tbsp (7 mL) of the rub, 1 1/2 tbsp (22 mL) of the oil, salt and black pepper in Stainless (4-qt./4-L) Mixing Bowl; toss to coat and set aside.

2 Combine 1 1/2 tbsp (22 mL) of the rub and remaining 1 tbsp (15 mL) oil in (1-cup/250-mL) Prep Bowl; stir until blended. Trim excess fat from chicken, if necessary. Loosen skin from breast and thigh portions of chicken (see Cook’s Tip). Spread rub mixture evenly under skin of chicken. Sprinkle outside of chicken with remaining 1 tbsp (15 mL) rub.

3 Attach can holder to BBQ Roasting Pan. Pour out about one-fourth of the beer from can to provide space for drippings. Place beer can in can holder of roasting pan. Place chicken over can holder so that the can is upright in the cavity of the chicken. Arrange potatoes around chicken.

4 Place roasting pan on grid of grill. Grill, covered, 60-75 minutes or until internal temperature of chicken reaches 165°F (74°C) in thickest part of breast, carefully rotating pan once during grilling using Silicone Oven Mitt and stirring potatoes occasionally using BBQ Slotted Spoon. (If necessary when using charcoal, add 12 new coals on each side of grill after 30 minutes to maintain a consistent grill temperature.) Remove roasting pan from grill. Using Chef’s Tongs, carefully remove chicken from can holder. Serve chicken with potatoes.
Yield: 6 servings of Nutrients per serving: Calories 440, Total Fat 23 g, Saturated Fat 5 g, Cholesterol 110 mg, Sodium 660 mg, Carbohydrate 27 g, Fiber 2 g, Protein 37 g

Cook's Tips: If desired, 2 tbsp (30 mL) smoked paprika and 1 1/2 tsp (7 mL) each salt and coarsely ground black pepper can be substituted for the Smoky Applewood Rub. Omit salt and black pepper for the potatoes. Use 1 1/2 tsp (7 mL) seasoning mixture for the potatoes and remaining seasoning mixture for the chicken.
To easily loosen chicken skin from breast and thigh portions, insert theMicro Scraper under the skin and gently push between the skin and meat.