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.