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.