Week of Jan 25 2015

Curry

Sun - Out of Town for weekend
Mon - Shake-n-Bake Pork Chops (prepare according to package)
Tue - Grilled Cheese and Tomato Soup
Wed - Swedish Meatballs
Thu - Panang Curry
Fri - Three Cheese Vegetable Sausage Pizza

Tomato Soup

Grilled Cheese and Soup

8 slices of bread

16 slices of cheese (I like cheddar)

butter

Tomato Soup (just the soup, not the toppers)

Goldfish crackers for soup

Lightly butter both sides of bread. Place 2 pieces of cheese on 4 of the bread slices. Top cheese with another slice of bread. move to a large non-stick skillet. Cover and cook on med-high/medium for 5-10 or until the bottom piece turns light golden brown. Uncover. Turn sandwiches over and cook until it's golden brown on other side. Serve hot with hot soup.

Crock Pot Swedish Meatballs

EASY Swedish Meatballs
1 (32 oz) package frozen meatballs, thawed (not Italian)
1 (10 oz) can condensed cream of mushroom soup
1 package dry powdered onion soup mix
1 soup can full of milk
1/2 cup sour cream
in a large skillet brown meatballs, then remove. Add in soups, sour cream, and milk to skillet and mix. Return meatballs and heat on med-high heat until hot. Serve over Minute Rice or egg noodles prepared according to package.
CROCK-POT RECIPE: brown meatballs in oven, toaster oven or skillet before adding to crock pot. Mix soups, sour cream, and milk in crock pot, mix. Add in meatballs. 4-6 hours on medium. Serve over Minute Rice or egg noodles prepared according to package.

Yellow Panang Curry
2 tsp - 1 tbsp Panang Curry Paste (I like A Taste of Thai brand)
2 medium potatoes, cubed
1 bell pepper, diced
2 carrots, diced
1/2 onion, diced
2 tsp fresh ground ginger

Juice and zest of 1 lime
2 (13.5 oz) cans Coconut Milk
1 can chicken stock
2 lb chicken or pork, cubed
1 tbsp oil
In a large stock pot, cook chicken (or pork) and vegetables (except potatoes) in oil until meat is no longer pink. Add curry paste, coconut milk, ginger, potatoes and chicken stock to pot. Simmer on medium until potatoes are tender, up to 1 hour. Serve with white or jasmine rice.

Week of Jan 18, 2015

Sun - Pork BBQ Ribs
Mon - Slow Cooker Chicken Marsala
Tue - Fajitas

Steak Fajitas

Wed - Roasted Pork and Potato Duet
Thu - Stir Fry Noodles
Fri - Out of Town for weekend

Slow Cooker Chicken Marsala
2 lbs boneless, skinless chicken
1 Campbell's Skillet Sauce, Chicken Marsala, 9 Oz
1 cup chicken broth
1 (8 oz) package sliced mushrooms

Place chicken, skillet sauce, broth, and mushrooms in slow cooker on low for 8 hours, or high for 4 hours. Serve with 1 Steamable Package Green Beans and/or garlic mashed potatoes

Steak Fajitas
1-2 lb steak, sliced thin against grain
1 green bell pepper, sliced
1/2 yellow or orange bell pepper, sliced
1/2 red bell pepper, sliced
1 medium onion, sliced
1 cup diced mushrooms (optional)
Salt and pepper
1 tsp garlic powder
1 tsp cumin
1 tbsp oil
In a large saute pan (cast iron is great for this), saute veggies in oil until tender. Remove veggies cover to keep warm, add steak and seasonings and cook until reached desired doneness. Replace veggies and mix. Serve with flour tortillas, re-fried beans and Mexican rice (box or bag, contact me for homemade recipes)


Roasted Pork & Potato Duet (Pampered Chef Recipe)
INGREDIENTS

2 teaspoons rubbed sage
1 garlic clove, pressed
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 center loin pork roast, rolled and tied (3 1/2-4 pounds)
1 1/2 pounds sweet potatoes, cut into fourths (2-3 large)
1 1/2 pounds russet potatoes, cut into large chunks (3-4 medium)

DIRECTIONS
1. Preheat oven to 350°F. In Small Batter Bowl, combine sage, garlic, thyme, salt and black pepper. Rub all but 2 teaspoons of the herb mixture evenly over the surface of pork roast.
2. Place roast in Rectangular Baker. Toss potatoes with remaining herb mixture; arrange potatoes around roast. Cover with Rectangular Lid/Bowl. Bake 1 hour, 15 minutes. Using Oven Mitts, pull out oven rack and carefully remove Lid/Bowl from Baker, lifting away from you. Bake roast and potatoes, uncovered, 15-30 minutes or until Digital Pocket Thermometer inserted into meat registers 155°F for medium or 165°F for well done.
3. Remove potatoes to serving platter; set aside. Remove roast to cutting board. Loosely tent with aluminum foil. Let roast stand 10 minutes before carving.
Yield: 10 servings Nutrients per serving: Calories 580, Total Fat 25 g, Sodium 390 mg, Fiber 4 g
U.S. Diabetic exchanges per serving: No information is currently available.

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

Steak Stir Fry Noodles

1 bell pepper, sliced
1/2 medium onion, sliced
1/2 lb snow peas
1 can water chesnuts, drained
2 carrots,sliced
2 (3 oz) packages Ramen noodles - discard seasoning packets

Add oil into large skillet or wok. Add veggies and cook until almost done on medium heat, add meat and raise heat to medium-high, cook until cooked through.
Meanwhile, cook noodles in boiling water from 3 mintues, drain.
Add seasoning and noodles to meat/veggies. Stir and heat through. Serve.

week of Jan 11, 2015

Sun - Ham Pie

Mon - Sausage and Rigatoni

Tue - Beef Taco Skillet

Wed - Baked Chicken and Dumplings

Thur - Panko Crusted Pork

Fri - Breakfast Bake and Home-style Potatoes

Ham Pie

Crust: (use pre-made, fresh pie crust if desired)

2 cups flour

1 tsp salt

8 tbsp butter

8 tbsp Crisco shortening

1 tsp white vinegar

2 tbsp - 1/4 cup water

Filling:

2 cup diced ham

1 can condensed cream mushroom soup

2 cups shredded cheddar cheese

4 pats of butter

1 can whole corn

Pie

To make crust: using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). After resting, roll out into 2 circles for your pie.

To make pie: Put 1 circle of crust in the bottom of the pan. Add 1/2 the ham to the bottom, then 1/2 the cheese and 1/2 of the corn. Spread 1/2 the soup on top. Repeat 1 more time. Put the butter on, then the top crust on. Make sure to slit a few hole on top for venting. Brush with egg wash. Bake at 350 for 1 hour or until crust is golden brown. Let rest for 15 minutes before slicing.

Sausage and Rigatoni

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

1 cup sliced roasted red peppers (from can, drained)

1 can diced tomatoes with basil and garlic

3 cups rigatoni pasta

In a large non-stick skillet, cook sausage and veggies together until sausage is done, 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.

Baked Chicken and Dumplings

chicken and veggies

1 lb cooked, diced chicken or turkey

1 can cream of celery or chicken soup

2 stalks of celery, diced

2 cloves of garlic, pressed

1/2 medium onion, diced

1 small bag of frozen mixed veggies

1 1/2 can of water

salt and pepper

Sauté the onion, celery and garlic until onion is translucent. Meanwhile, mix soup, water, salt and pepper in a 9x13 baking pan. Add all other ingredients, and mix together.

 dumplings - drop biscuits

2  cups flour

1 tsp sugar

1 tsp baking powder

1 tsp salt

4 tbsp soft butter

4 tbsp shortening

3/4 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 3/4 cup milk, let sit 2 minutes)

 Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk mix until it forms a dough. Scoop small dumplings out of the mix and drop into the pan on top of the chicken/veg mix.

Bake at 375 uncovered until the dumplings are golden brown and done all the way through. About 30-40 minutes.

Breakfast Bake
10 eggs, beaten
1 can condensed Healthy Request mushroom soup

breakfast bake

1 lb breakfast sausage or bacon, crumbled/diced and browned

1 cup cheddar cheese and 1/2 cup for topping2 oz cream cheese, softened

1 cup whole milk1/2 tsp each salt and pepper
butter for greasing casserole dish
Mix cream cheese and soup together until incorporated, next add milk and mix throughally, last add eggs and salt/pepper. Stir in cheese. Pour into a well greased 2 quart casserole dish. Top with sausage. Sprinkle cheese on top. Bake at 350 until egg is set and the top is lightly browned. Let cool 5 minutes before serving.

Home-style Potatoes
6 medium potatoes
2 tbsp veggie oil
1 tbsp butter
salt and pepper to taste
Wash, peel and dice potatoes. Add oil and butter to a large non-stick skillet. Add potatoes. Cook over medium heat covered for 15 minutes, or until potatoes are slightly tender. Uncover and cook over medium-high heat turning potatoes until browned.

Week of Jan 4, 2015

Sat - Fish Burgers

Baked Potato Chowder

Sun - Chicken Pot Pie

Mon - Navy Bean Soup (Ham and Beans)

Tue - Tequila Lime Chicken 

Wed - Baked Potato Chowder

Thur - Quick and Easy Chicken Tikki Marsala

Fri - Sloppy Joes

Chicken Pot Pie

1 cup cooked, diced chicken or turkey

1 can cream of chicken soup

1 small bag of frozen mixed veggies or peas and carrots

1 cup cooked, diced potatoes

1 tsp each salt and pepper

2 pie crust rounds (recipe below, or use ready made Pillsbury Pie Crust)

Egg wash: 1 egg and 1 tbsp water beaten together

Preheat oven to 350F. Place 1 pie crust in a 9 inch pan. In a large bowl combine chicken, soup, veggies, potatoes and salt and pepper. When well mixed, spoon into crust. Top with other pie crust round. Cut slits in top crust for venting. Brush top crust with egg wash. Cook for 30 minutes or until crust is golden brown.

Navy Bean Soup

Navy Bean Soup

1 ham bone

1 pound navy beans, rinsed, sorted, soaked overnight and drained

2 (32 oz) boxes of stock (veggie, pork or chicken)

2 carrots, diced fine

1 celery, diced fine

1/2 onion, diced fine

4 cloves garlic, pressed

1 tbsp olive oil

2 bay leaves

salt and pepper to taste

In a large stock pot, on medium heat saute onion, carrot, garlic and celery in oil until fragrant. Add stock, heat to a boil (high heat). Add ham bone and bay leaves. Simmer for at least 3 hours on medium-low heat, stirring and checking liquid level and skimming fat off the top often. When beans are cooked, and the meat has fallen off the bone, the soup is done. Remove bone, leaves, and any large pieces of fat or cartilage. Continue boiling on high until thickness desired is reached. Add pepper and salt to taste. Serve.

If desired, you can put all ingredients in a slow-cooker for 8 hours on low, 4-6 hours on high, instead of on the stove.

Tequila Lime Chicken Recipe

1/2 cup tequila

1 tbsp lime zest (about 1 lime)

6 limes, for freshly squeezed lime juice

1 tsp chiplote chili powder

1 tbsp minced fresh garlic (about 3 cloves)

2 tps kosher salt

1 tsp freshly ground black pepper

6 split boneless, skinless chicken breast halves

Directions

Combine the tequila, lime juice and zest, chili powder, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate for at least 3 hours, but up to 24 hours.

Remove chicken from marinade. Throw away marinade. Grill (on BBQ grill or on grill pan) on medium heat until the chicken is cooked through, about 5 minutes per side. 165f with a meat thermometer.

Let stand 5 minutes before cutting and serving. Recommended: Serve with rice, warm tortillas, and lime wedges.

Baked Potato Soup
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 saucepot, 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 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.

Sloppy Joes
4-6 hamburger buns
4-6 cheese slices
Filling:
1 lb ground beef
1 tbsp tomato paste
2 tbsp ketchup
2 tsp brown sugar
1 tsp each onion powder, garlic powder, and paprika
1 tsp seasoning salt
Deep Covered Baker (microwave version): Spread beef on the bottom of the Deep Covered Baker. Sprinkle the seasoning salt on top. Cover, and cook in microwave on high for 13-15 minutes or until no longer pink. (OR you can do this on the stove top in a skillet on medium heat). Drain. Chop meat into small bits.
Add tomato paste, ketchup, sugar, and other seasonings to meat. Stir. Heat in microwave for 1 minute, or until warmed. Taste, you may need to add additional salt or sugar depending on your preference. Serve on warmed buns with cheese.