Week Oct 26, 2014

Sun- Mini-Make-Your-Own Pizzas
Mon- Baked Potato Chowder
Tue- All in One Chicken Dinner
Wed- Taco Tater Tot Casserole

Kids' Pizzas

Thur- Penne with Roasted Vegatbles (Food Network)
Fri- Halloween! Mummy Dogs

Mini-Make-Your-Own Pizza

Make Your Own Pizza Bar

Pillsbury recipe using Grand's Biscuits. I like to put out toppings and let the family make their own before baking. The kid's think it's fun!


Baked Potato Chowder
3 tablespoons butter
2 garlic cloves, pressed
1 box stock (chicken or veggie), heated
4 large baker potatoes, peeled and cubed
1 cups milk
1/2 cup heavy cream

1/2 cup sour cream
3 tsp kosher salt
1 tsp freshly ground pepper
1/4 cup minced chives
grated Cheddar Cheese
1/2 lb bacon, cooked crispy and broken up to chunks
Directions
In a large sauce pot, over high heat melt the butter and garlic. Cook over medium heat until fragrant. Add the hot stock and whisk to combine. Add potatoes. Add enough hot water to just cover potatoes. Stir in salt and pepper. Boil until potatoes are tender. Meanwhile, cook bacon. DO NOT DRAIN potato water.
When potatoes are ready, mash in water with a masher. Leaving some lumps depending on how chunky you like your soup. Stir in the milk, cream, sour cream, and 1/2 the chopped bacon. Heat through. Serve in bowls with chives, cheese, bacon pieces and extra sour cream if desired.

Roast Chicken - 30 Minute Chicken (Pampered Chef)

Chicken:

1 whole chicken (3½-4 pounds)

1 tablespoon olive oil

All-in-One Chicken Dinner 

Lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Kitchen Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck; then tuck under back of chicken. Place chicken on Cutting Board; brush with oil using Chef’s Silicone Basting Brush.

For seasoning mixture, combine ingredients in Prep Bowl; mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, in baker.

Combine 1 cup each celery and carrots, cut into 1-inch pieces, and 3 cups red or russet potatoes, cut into 2-inch pieces, in Classic Batter Bowl. Toss with additional seasoning, if desired. Arrange vegetables around chicken. Microwave, uncovered, on HIGH 35-40 minutes or until Pocket Thermometer registers 165F in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170F). Remove and use juices to make gravy.

Yield: 4-6 servings. Nutrients: per serving: Calories 490, Total Fat 29 g, Saturated Fat 8 g, Cholesterol 165 mg, Carbohydrate 2 g, Protein 52 g,Sodium 450 mg, Fiber 0 g 

Variations:  Spice rubs and seasoning mixes give alternate flavors to your chicken.

(My) Gravy
drippings/liquid from baker
3-4 tbsp AP flour
1 (14 oz) can chicken broth
Mix drippings and flour in a pan with a whisk until incorperated. Add in chicken broth and heat to a boil. Boil until the gravy comes to the thickness you like (remember it will continue to thicken off the heat for a bit). Taste, add salt and pepper as necessary.

Tater Tot Taco casserole

1 can of condensed nacho cheese OR tomato soup

            (cheese if you want extra cheesey, tomato is you want it more taco flavored)

1 (25-30 oz) bag of tater tots

1 lb ground beef

1 package of taco seasoning (or 3 tbsp of my taco seasoning mix)
1 (15 oz) can pinto beans, rinsed and drained

1 cup shredded cheddar cheese

salt and pepper

1. Crisp tots in oven on a cookie sheet at 425F for 10 minutes. Sprinkle 1 tbsp taco seasoning on ground beef, brown and drain. 

2. Mix taco seasoning with soup.

3. Layer 1/2 the tots, 1/2 the soup, 1/2 beef, 1/2 the beans, and then 1/2 the cheese in a 2 quart casserole dish. Sprinkle with salt and pepper. Repeat. Bake at 350F until warm in center, about 30 minutes.

NOTE: you can also use salsa instead of condensed soup and taco seasoning, for a less rich, lower calorie dinner.