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.