Week of Sept 1, 2014

Ham, Gnocchi, Peas and Brown Butter

Mon - BBQ Pork Loin
Tue - Pork Salsa Verde Enchiladas
Wed - Ham, Gnocchi, Peas with Brown Butter
Thur - Meatloaf with Garlic Mashed Potatoes
Fri- - Meatloaf Sandwiches
Sat - Moussaka

Enchiladas

2+ cups cooked diced or shredded Pork (left over pork loin)

 12-16 corn tortillas (taco size)

1 can cream of chicken soup

1 large can (around 7 oz) of diced green chilies 

1 cup of sour cream

1/4 cup Salsa Verde 

1 tsp salt and pepper (each)

Shredded Colby jack cheese

Mix soup, chili's, sasla, and sour cream in a bowl, and set aside. Warm the tortillas in the microwave for 30-60 seconds until flexible.

Spray a 9x13 rectangular baking pan with oil. To assemble the enchiladas, place tortilla in the pan, fill with a spoonful of chicken, cream mixture, and a sprinkling of cheese. Roll the tortilla up with the open side down. Repeat until pan is full. I usually do 12 total - 8 down lengthwise, an two sets of two on the side of the pan. Spread the rest of the cream mix over the top. Sprinkle with cheese. Heat in 350 degree oven for about 30 minutes until hot.

NON-OVEN RECIPE: You can also do this recipe with out using an oven in a casserole form: instead of rolling the enchiladas, layer the ingredients in a microwave safe casserole dish with a lid. Layer tortillas, cream mix, meat, cheese, repeat 4x. On the top layer omit the chicken. Microwave on high, covered, for 20 minutes, or until center is hot. Let stand, covered, 10 minutes before serving.

Gnocchi with Prosciutto and Peas (Foodnetwork)I will be using packaged, fresh gnocchi for this instead of making my own. http://www.foodnetwork.com/recipes/anne-burrell/gnocchi-with-prosciutto-spring-peas-and-chanterelles-recipe/index.html

Meatloaf

2 lb lean ground beef (or ground turkey for low fat)

1 1/4 cup bread crumbs

1 large egg, lightly beaten
1/2 tsp each salt and pepper

1 tsp Worcestershire sauce

1/4 tsp garlic powder
(1 tbsp olive oil, for turkey only)

Topping: 1/2 cup ketchup, 1 tsp BBQ sauce, 2 tbsp brown sugar. Mix in a bowl.

Mix ingredients together until incorporated, do not over mix. Place in a loaf pan, best to use a meatloaf pan that has a way to drain fat off bottom. Bake at 350F for 1 hour or until temp reaches 160F in center. Add topping sauce 20 minutes before done, if desired. Allow to stand 5-10 minutes before slicing.

DCB option: place in DCB. Microwave covered on high for 17-20 minutes, or until reaches temp of 150F. Top with sauce, if desired, microwave covered for another 2-3 minutes, or until temp reaches 160F. Allow to stand 5-10 minutes before slicing.

Meatloaf Sandwiches

Using this patty melt recipe, except switch out the hamburger patty with a slice meatloaf. Brown the slice of meatloaf on skillet before assembling.

http://www.foodnetwork.com/recipes/ree-drummond/patty-melts-recipe.html

Mousaka

2 large baking potato

2-3 zucchini squash

2 egg plant OR 3 summer squash

2 tsp each salt and pepper

4 cups shredded cheese (mozzarella, or Italian mix is best)

24 oz or about 2 1/2 cups of marinara/spaghetti sauce

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 lb Italian sausage or ground beef or pork, browned and crumbled (optional, this can be made vegetarian if desired)

1 cup béchamel (white cream sauce) or canned Alfredo sauce

Slice potato, squash and/or egg plant thin. Boil potatoes until almost done - 5 minutes or so.

In a large bowl mix the marinara sauce with the cinnamon and nutmeg.

In a 9x13 pan, spread a light layer of marinara on the bottom of the pan. Next, put a layer of potato slices. Sprinkle (each veggie layer) with salt and pepper. Sprinkle with cheese. Top with sauce and meat. Then repeat with other veggies until pan is almost full. Last, add the white sauce and the rest of the shredded cheese on top.

Bake at 350, covered with foil, in the oven until warm and veggies are tender.- about 40 minutes. If desired, take foil off for the last 10 minutes to brown cheese.

Week of Aug 25, 2014

Mon - Ham and Potato Hash
Tue - Taco Salad
Wed - Chicken Marsala (slow cooker)

Potato Hash with Basil Pesto

Thur - Grilled Ratatouille
Fri -  Philly Cheese "Steak" Sandwiches

Ham and Potato Hash
Ingredients
1/2 stick unsalted butter
1 small onion, diced
1 bell pepper, small diced
Salt and Freshly ground black pepper
1 clove chopped garlic
1 lb ham, diced
1 1/2 pounds potatoes, peeled, small diced
Directions. In a large skillet (I like cast iron), over medium-high heat, melt the butter. Add the onions, peppers, and potatoes. Season with salt and pepper. Saute until golden, and potatoes are tender, about 20 minutes. Add the garlic and ham. Continue to saute for 2 minutes, or until ham is heated through. Serve with toast and a poached egg (optional).

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.

Chicken Marsala

2 lbs skinless, boneless chicken breast halves

1 container of Safeway Select Simmer Sauce (Marsala)

16 oz container of mushrooms 

Set chicken, sauce and mushrooms in slow cooker, mix. Set on high for 4 hours or low for 8 hours. Serve with garlic mashed potatoes and green salad.

Philly Cheese "Steak" Sandwiches
1 lb lean ground beef OR 1 lb of very thinly sliced sirloin steak with 1 tbsp oil
1/2 yellow or sweet onion
1 green bell pepper
Sliced Provolone cheese
4-6 hoagie rolls
1 tsp each salt and pepper
1 tsp onion powder
1 tsp garlic powder
Mayo (optional)
Season ground beef with salt, pepper, onion powder, and garlic powder. Chop onion and bell pepper into very small pieces. Add to meat in a large nonstick skillet. Use a spatula to chop meat up into small pieces. Brown beef mixture over meduim-high heat until no longer pink. Drain.
Meanwhile, warm rolls in the oven on low heat (170-200F) or in the microwave for 10-30 seconds. Spread on Mayo if desired. Add scoops of the meat mixture until it reaches desired fullness. Top with 2 cheese slices. 

Week of Aug 17, 2014

Chicken Stir Fry

Sun - Fried Chicken
Mon - Sausage and Peppers with Penne
Tue - Pork Carnitas (Food Network, Slow Cooker)
Wed - Quinoa Cashew and Chicken Salad
Thur-Chicken Stir Fry
Fri - Stove Top Mac and Cheese
Sat-Sun - out of town

Sausage and Peppers with Penne

4 Chicken Sausage links (I like the Artichoke and Mozzerella)

1 red peppers, sliced

1 green bell pepper, sliced

1 can diced tomatoes with basil and garlic

3 cups penne pasta

In a large non-stick skillet, cook sausage and veggies together until sausage over medium heat. Meanwhile, cook pasta according to directions. When sausage is done, add in tomatoes with juice to skillet. Add salt and pepper to taste. Serve over pasta. Sprinkle with shredded cheese, if desired.

Quinoa, Cashew and Chicken Salad Full Circle Recipe
INGREDIENTS
for the quinoa:
1 Tbsp oil
1 cup quinoa
1 1/2 cups boiling water
1/4 teaspoon salt
1 clove garlic, minced
for the dressing:
¼ cup lime juice
¼ olive oil
1 tsp cumin
salt and freshly ground pepper
for the salad:
2 cups cubed cooked chicken
1 cup roasted, unsalted, roasted cashews
6-8 red radishes, halved and sliced
2 large avocados, peeled, seeded and chopped
4 green onions, sliced
½ cup fresh Italian parsley, chopped
1 cup golden raisins
Lettuce leaves for serving, green or butter, or spinach

INSTRUCTIONS
In a small saucepan, heat oil over medium heat. Add quinoa and stir until fragrant and lightly toasted, about 2 minutes. Add garlic and toss for 30 seconds more. Add water, cover and turn to low. Let sit until all water is absorbed, about 10 minutes. Fluff with a fork and let sit for 5 minutes more. Transfer to a sheet pan or flat dish and cool to room temperature or cooler.
In a small bowl place lime juice and drizzle in oil while whisking vigorously. Season with cumin, salt and pepper.
Mix cooled quinoa with the rest of the ingredients, pour dressing over salad and toss to mix. Serve over leaves of lettuce or spinach.

Stir Fry 
1 lb of your favorite stir fry meat sliced thin (chicken, pork, whole shrimp, beef, etc)
2 tbs of Asian seasoning OR 1/2 tsp paprika, 1/2 tsp red pepper flakes, 1 tsp garlic powder
2 tbs soy sauce
2 tbsp hoisin sauce (found in Asian isle at grocery store)
1 tbsp honey
2 tbs oil for cooking meat
1 tbsp fresh ground ginger
1 bell pepper, sliced

1/2 medium onion, sliced

1/2 lb snow peas

1 can water chesnuts, drained

2 carrots,sliced

Cook meat in oil on medium-high heat until done. Add other ingredients and heat until warm. Serve with steamed white rice or ramen noodles.

Four Cheese Mac'n Cheese - Stove top version

1/2 lb elbow macaroni

3 tbsp butter

3 tbsp flour

3 cups milk

6 oz sharp cheddar, shredded + 2 oz for topping

6 oz smoked mozzarella cheese, shredded

4 oz Gouda Cheese

2 oz cream cheese

1 lb bacon, cooked crispy, diced (optional)

salt

Fresh ground black pepper

Directions

Boil the pasta to al dente. The water, like all pasta water, should be salted before hand until it tastes like salt water.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and keep it moving for about two - five minutes until it smells nutty, do not burn. Make sure it's free of lumps. Stir in the milk, simmer, stirring constantly, until it starts to bubble. Turn down heat to medium. Stir in the cheese a little at a time, wait until the previous cheese is melted to add the next handful of cheese. Season with salt and pepper to taste. Fold the macaroni and crispy bacon (optional). Serve.

Week of Aug 10, 2014

Deli Sandwich Wraps
Fennel Salad with Chicken Sausages
Shredded Chicken Taco (Slow Cooker)
Grilled Veggie Salad
Pasta alla Norma RecipePot Roast (Slow cooker)

Deli Sandwich Wraps
http://new.pamperedchef.com/recipe/Main+Dishes/Classic+Deli+Wraps/37305
I used pepperoni instead of bacon, spinach instead of lettuce, and added pesto to the cream cheese instead of mustard.

Fennel Salad
1 fennel bulb, bottom only

1 large carrot, peeled
1 celery stock'
2 scallions
vinaigrette dressing (store bought, use your favortie brand)
Slice veggies. Mix with enough vinaigrette to coat, check seasoning for salt and pepper.
Chicken Sausages cook according to package.

Shredded Chicken Taco (Slow Cooker)
3 lbs skinless, boneless chicken breast or thighs
1  Old El Paso Mild Enchilada Sauce, 28 oz
1 onion, chopped
1 (14 oz) can diced tomatoes
12 corn tortillas
Optional toppings: shredded cheese, lettuce or cabbage, chopped onion, sour cream
Place onion in slow cooker. Put chicken on the onions. Pour the tomatoes and sauce over the chicken. Cook on high 4-5 hours or low 7-8 hours, or until chicken is fork tender and shreds easily.
Shred chicken, taste and check for seasoning. Place in warmed tortillas, add toppings as desired.

Grilled Veggie Salad
I will be adding grilled meat to this to make it a whole meal
3 cups uncooked pasta

1/2 small fennel bulb, sliced into 1/4 inch slices and then cut in half 
1 large bell pepper

1 small red or sweet onion2 ounces of shredded parmesan cheese
1 egg plant
2 zucchini

1 large beef steak tomatoDressing:
1/4 cup parsley
3 tbsp lemon juice
2 tbsp lemon zest
3/4 tsp salt
1/4 tsp black pepper
1 garlic clove, pressed
1/4 cup olive oil or Garlic (flavored) Oil
1. For dressing, combine parsley, lemon juice and zest, salt, pepper, and garlic in a bowl. Slowly  add oil, whisking until well blended. Cover and refrigerate until ready to use.
2. For salad, cook pasta according to package directions. Drain and rinse. Set in mixing bowl. Coat fennel, bell peppers (quartered), onion, egg plant, and zucchini with oil,sprinkle with salt and pepper. Grill in pan or on grill for 3-5 minutes turning once. Put in mixing bowl with pasta and add dressing and toss to coat. Serve at room temperature or refrigerate until ready to use. Serve with shredded cheese on top.

Pasta alla Norma (Full Circle Recipe)
Yield: Makes 4-6 servings
INGREDIENTS
2 small eggplants (about 3/4 pound each), cut into approximately ½” x 1” pieces
Sea or kosher salt
Olive oil
5-6 garlic cloves, chopped
½ cup chopped onion
4-5 good-sized fresh tomatoes, chopped (or 1-28 oz can organic, whole plum tomatoes, crushed by hand, with juice)
½ tsp red pepper flakes
1 cup torn fresh basil leaves
3/4 pound dried pasta, like penne or rigatoni
1 cup shaved Parmigiano or Pecorino

INSTRUCTIONS
Bring a large pot of water to a boil. Heat several tablespoons of olive oil in a large skillet. Fry small portions of eggplant at a time, until golden brown, seasoning with salt, remove and set aside. Continue until all eggplant is browned.
Once eggplant is browned add 2 tablespoons oil to the skillet and sauté onions until just beginning to soften, add garlic and toss another minute until slightly golden, then add tomatoes and pepper flakes.
Bring to a simmer, return eggplant to the pan, add half of the basil and continue to simmer on low. Cook pasta until al dente, reserve ½ cup or so of the pasta cooking water and drain.
Taste sauce and add additional salt if needed. Add cooked pasta to pan and stir well to combine. If the sauce seems dry add some of the pasta water. Add cheese and remaining basil and serve with a drizzle of very good olive oil, if desired.Pot Roast
Using Campbell's slow cooker sauce. Follow directions on package.

Week of August 3, 2014

Green Bean Salad with bacon

Pork Tacos
French Dip Sandwiches
Falafel and cold vegetable coucous salad
Walnut Basil Pesto with Penne and Sausages
Green Bean Salad with Grilled Chicken
Panini

Pork Tacos

1-2 lb of boneless pork loin or chops (1lb = 4 servings, 2 tacos each)

2 (4  oz) cans of diced green chili's

1/2 medium onion, diced

1 cup water

1 tbsp lime zest

1 tbsp chopped cilantro

corn tortillas

*optional garnishes:

lime quarters

shredded cheese

sour cream

cole slaw (cabbage mix from the store, 1 tbs of sour cream or mayo, 2 tsp lime juice) OR shredded cabbage/lettuce

SLOW COOKER VERSION To cook meat: Place pork, chili's, onion, water in the slow cooker. Cover and cook for 4-5 hours on high 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 boxed Mexican rice.

French Dip Sandwiches

Au Jus: 2 cans beef consomme or beef broth

1 1/2 pounds deli sliced roast beef

Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper

4 sandwich rolls, split (something chewy and crusty)

4-8 slices of swiss cheese (optional)

Sprinkle meat with grill seasoning or salt and black pepper. To assemble sandwiches, cut rolls in half, lay cheese slices on one side of rolls (1-2 slices). Then using a pair of kitchen tongs, dip meat into au jus sauce and pile into rolls. Set ramekins, cups or small bowls with extra dipping sauce along side the sandwiches.

Falafel http://www.foodnetwork.com/recipes/melissa-darabian/falafel-recipe.html

Couscous http://www.foodnetwork.com/recipes/vegetable-couscous-salad-recipe.html

Walnut Basil Pesto with Penne and Sausages. Cook packaged penne and sausages according to package directions. Toss with pesto and enjoy. (I will be saving 1/2 cup of pesto for Panini)

Panini:

4 ciabatta sandwich rolls

Olive oil

Panini and Tots

walnut roasted red pepper basil pesto cream cheese (recipe below)

8 slices mozzarella cheese

medium tomato, cut into 8 thin slices

8 Slices Deli turkey

8 Slices salami and/or Prosciutto or other cured meat

1/4 tsp each salt and pepper

Heat closed contact grill 5 minutes.

Cream cheese spread: 4 oz softened cream cheese, 2 large roasted red peppers (canned), 1/2 cup walnut basil pesto blend in food processor until smooth.

Cut each roll in half horizontally; brush outside of each half with oil. Spread cream cheese mix on inside of both halves. Layer each sandwich with cheese, meat and tomato. Sprinkle with salt and pepper. When grill is heated, place sandwiches(s) on grill. Close grill; grill 4 minutes or until bread is toasty and cheese is melted. Serve warm.