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.