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.