Week of March 29, 2015

Parmesan Chicken Tenders

Sun - Pork Loin Roast
Mon - Parmesan Potatoes and Chicken Tenders
Tue - Veggie Fried Rice
Wed - Pizza
Thur - Beef Tips and Rice
Fri - Out of Town

Parmesan Potatoes and Chicken Tenders

4 Baking Potatoes, sliced into thin circles

1 cup Kraft Parmesan cheese

1/4 cup flour

1/2 Italian bread crumbs

2 tbsp pepper (no salt, Kraft cheese is very salty)

1 tbsp garlic powder

Put flour, garlic, pepper, bread crumbs, and cheese into plastic freezer bag (gallon size) and shake to mix. Put in potatoes and shake until potatoes are coated. Use butter to coat the cookie sheet. Lay potatoes on the sheet in single layer (no over lapping). Bake at 350 in the oven until potatoes are done and light brown - about 30 minutes. Turning potatoes over once.

Chicken - 3-4 chicken breasts cut into strips. Use same coating and method as potatoes above. Bake on greased cookie sheet at 350F until no longer pink and reaches 165F temp. Turning strips over once. 

You can bake both potatoes and chicken in oven on 2 separate sheets, on middle and one rack above middle. Turn pan and switch racks half-way through cooking.

Veggie Fried Rice

Fried Rice without extra veggies

1 bag Vegetable Stir-Fry Mix, 16 Oz, (I like Sugar Snap Pea Mix, you can use any you prefer.)
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp sesame oil
1/2 cup peas and carrots frozen mix
2 eggs
Scramble eggs, cook. Warm up carrots and peas and veggie mix. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs and veggies. Serve.

Homemade Pepperoni Pizza
dough (for 2 pizzas)
2 tbsp granulated sugar
1 tbsp salt
2 tbsp olive oil plus 2 tsp to bush on crust
3/4 warm (about 100-110F) water
1 tsp (about 1/4 oz or 1 packet) dry active yeast
2 cups AP flour (or 1 cup AP and 1 cup Whole Wheat)
corn meal for dusting pan
toppings (for 2 pizzas):
2 cups pizza or pasta sauce
2 cup pepperoni slices
3-4 cups shredded mozzerella cheese
2-4 tbsp grated parmesan cheese

Place yeast, sugar and warm water in a small bowl. Stir. Allow the yeast to work, let stand 5 minutes or until a foam forms on top. (NOTE: If this does not happen after 10 min, the yeast may have been bad, or the water may have been to hot so the yeast may be dead, or if water is too cold it doesn't activate.) 
Place flour and salt in a bowl of a mixer. Stir together Using the paddle attachment. Add the oil to the yeast mixture., Start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. Take out of  bowl. Roll into a ball. Grease a large, clean, mixing bow. Place the dough in the greased bowl, cover, and allow to rest and rise for an hour.

Separate the dough into 2 halves. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days. Knead the dough for 5-15 minutes, or until it is stretchy and does not break easy.

Preheat oven to 475F. Roll out the dough, either by stretching it with your hands, or if your not that brave, use a rolling pin. Roll/strech the dough until it is thin as you like. Lay on parchment paper. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy, bread-like texture.

Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Put on toppings. Slide the pizza onto the pizza stone or pan, bake for 7 minutes, or until bubbly and golden brown.

Beef Tips white rice

2 lbs of beef stew meat

1 box (32 oz) beef stock

1/2 tsp each salt, pepper, garlic salt

1 tbsp of Worcestershire sauce OR browning sauce

1 tbsp butter mixed with 2 tbsp of flour, if needed to thicken sauce when done.

Mix ingredients in a 9x13 pan. Cover with foil and bake at 350F for 2 hours (or in crock pot for 6 hours on high) Follow directions on package for rice (minute rice is fine). Serve over white rice and with a veggie or salad.

Serves 4

Week of March 22, 2015

Mon - Ham Dinner
Tue - Ham Pie
Wed - Ham and Potato Hash 
Thur - Inside-out Cordon Blu
Fri - Quiche Lorraine

Ham Dinner

1 large ham (7+ lbs, this ham will be used in 4 recipes through out this and next week) cook according to directions on packaging - usually 20-30 minutes per pound in a 350F oven. I cover with foil except for the last 30 minutes, which is when I put on the glaze. Contact me for my glaze recipe.Serve with garlic mashed potatoes, green beans (or other veggie), and rolls.

Ham PieCrust:

NOTE: this is for 1 top and 1 bottom crust. I will be doubling to make 2, for quech and berry pie.
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

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.

Potato Hash with Basil Pesto

Ham and Potato Hash
Ingredients
1/2 stick unsalted butter
1 small onion, diced 
1 bell pepper, small diced
Salt and Freshly ground black pepper
1 clove chopped garlic
1 lb ham, diced
1 1/2 pounds potatoes, peeled, small diced 
Directions. In a large skillet (I like cast iron), over medium-high heat, melt the butter. Add the onions, peppers, and potatoes. Season with salt and pepper. Saute until golden, and potatoes are tender, about 20 minutes. Add the garlic and ham. Continue to saute for 2 minutes, or until ham is heated through. Serve with toast and a poached egg (optional).

QUICHE LORRAINE
Ingredients
1/2 cup diced, leftover ham (or crisped bacon)
6 large eggs
1 cups half-and-half or cream
4 oz cream cheese, room temperature (or warmed in a bowl in the microwave for 20 seconds)
1/2 tsp salt
1/4 tsp pepper
1 cup grated Gruyere or Swiss (or any other cheese you'd like)
1/2 cup chopped spinach or kaleDirections
You'll need a 9 in tart pan or 9 in pie pan with pie crust for this recipe.
Preheat the oven to 375 degrees F.
Arrange the ham, cheese and spinach evenly over the bottom of the crust.
Cream (beat vigorously) cream cheese until soft. Add in the eggs, one at a time into cream cheese until mixed, then whisk in half and half. Pour into the prepared crust. Top with additional cheeese if desired.
Bake until the egg mix is golden, puffed, and set (no longer jiggly) - 30 to 35 minutes.
Remove from the oven and let cool on a wire rack for 15 minutes before serving.

Week of March 15, 2015

Sun Smoked Pulled Pork
Mon - BBQ Pulled Pork Sandwiches
Tue - St. Patty's! Irish Stew
Wed - Pork Carnitas Tacos
Thu - Saige's Birthday Pizza
Fri - One Pot Pasta
Sat - Fish Sandwiche

SUNDAY 
1. Smoke a large 6+ lb shoulder to have leftovers for the week. 
2. After dinner, seperate the left over meat into 3 equal parts to use for the week.

Pulled Pork Sandwiches
left over porkSauce: mix 1/2 cup BBQ sauce (you favorite brand), 1 tsp apple cider vinegar, 1 tbsp ketchup
4-6 hamburger buns
Shred/chop meat and mix with sauce. Serve on buttered toasted buns. Top with cole slaw if desired. I will also be serving sweet potato tots (from frozen bag).

Cole Slaw

Irish Stew
1 jar Safeway Select Slow Cooker Ale Sauce
1 bag frozen peas and carrots
leftover pork
Mashed Potatoes
Mix sauce. pork and veggies in a large skillet and cook on low heat until heated through. Serve over mashed potatoes.

Pork Carnitas
Shred left over pork. Mix with 1 (10 oz) Old El Paso Enchilada Sauce. Heat in large nonstick skillet until heated through. Serve in warmed tortillas. Optional Toppings: shredded cabbage/lettuce, shredded cheese, sour cream, avacado, picco de gallo.

Week of March 8, 2015

Sun - Roast Chicken
Mon - Chicken Pot Pie
Tue - Beef Enchiliadas
Wed - Greek Turkey Burgers (Pampered Chef)

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.

 Flaky Pie Crust

2 1/2 cups flour

1 tsp salt

1 tbsp sugar

8 tbsp butter

6 tbsp Crisco shortening

1 tbsp white vinegar

2 tbsp - 1/4 cup water

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.

Greek Turkey Burgers
INGREDIENTS
1/4 cup plus 2 tablespoons onion, finely chopped, divided1 pound lean (93%) ground turkey1 container (8 ounces) nonfat plain yogurt, divided1/4 cup seasoned dry bread crumbs1 egg white1 garlic clove, pressed1 teaspoon dried oregano leaves, divided1/2 teaspoon salt1/8 teaspoon ground black pepper2 medium tomatoes, sliced6 pita bread rounds6 lettuce leaves

DIRECTIONS
1 For burgers, finely chop onion using Food Chopper. In Classic Batter Bowl, combine ground turkey, 1/4 cup of the onion, 1/4 cup of the yogurt, bread crumbs, egg white, garlic, 3/4 teaspoon of the oregano, salt and black pepper; mix lightly but thoroughly using Pastry Blender.

2 For sauce, stir remaining 2 tablespoons onion and 1/4 teaspoon oregano into remaining yogurt; set aside. 

3 Form turkey mixture into 6 oval patties, 1/2 inch thick. Using Kitchen Spritzer, lightly spray (12-in.) Skillet with olive oil; heat over medium heat 1-3 minutes or until shimmering. Cook patties 10-12 minutes or until meat is no longer pink in center, turning once with Nylon Turner. 

4 Meanwhile, use Ultimate Mandoline to slice tomatoes and cucumber. Cut one third off top of each pita bread to form a pocket. Fill each pita bread with lettuce, tomato, cucumber and turkey burger. Top with reserved yogurt sauce.
Yield: 6 servings of 1 sandwich. Nutrients per serving: Calories 320, Fat 7 g, Sodium 660 mg, Dietary Fiber 2 g
Cook's Tips:
Turkey burgers can be grilled over medium heat or medium, ash-covered coals for 10-12 minutes or until meat is no longer pink in center, turing once with BBQ Turner.
When using the Ultimate Mandoline, use the v-shaped blade for slicing tomatoes and the adjustable blade for thinly slicing vegetables such as cucumbers.
Use the Egg Separator to easily separate egg white from yolk. Refrigerate the leftover yolk and add it to scrambled eggs or French toast batter for tomorrow's breakfast.
Serve these burgers with red grapes or marinated bean salad from the deli. Enjoy lime sherbet topped with fresh raspberries for dessert.

Week of March 1, 2015

BLT Pasta

Sun - Eating out! My Birthday
Mon - Salsbury "Steak" 
Tue - Slow Cooker Enchilada Chicken
Wed - BLT Pasta
Thur - Rice-a-Roni Chicken Skillet
Fri - French Toast

(BLT Pasta) Bacon, Linguini & Tomato Toss

Recipe

 12 slices bacon, divided

 4 cups (1 L) chicken broth

 2 cans (14.5 oz each)  Italian-style diced tomatoes (3½ cups/875 mL)

 1 medium onion 

 4 garlic cloves, pressed

 1/2 tsp (2 mL) crushed red pepper flakes (optional)

 12 oz (350 g) uncooked linguini pasta

 1/4 tsp (1 mL) salt

 1 cup (250 mL) loosely packed fresh parsley, divided

 4 oz (125 g) cream cheese

 1 oz (30 g) Parmesan cheese, grated

Halved grape tomatoes (optional)

1.         Slice bacon crosswise into 1/4-in. (6-mm) strips using Santoku Knife. Place into (12-in./30-cm) Skillet; cook over medium-high heat 8-9 minutes or until crisp. Remove bacon from Skillet; drain on paper towels. Drain Skillet, leaving 1 tbsp (15 mL) drippings in Skillet.

2.         Meanwhile, place broth and diced tomatoes in Large Micro-Cooker®. Microwave, covered, on HIGH 6-8 minutes or until hot; carefully remove from microwave. On clean Cutting Board, finely chop onion usingFood Chopper. Return Skillet to heat; add garlic pressed with Garlic Press and pepper flakes, if desired. Cook 10-20 seconds or until fragrant. Add onion; cook 2-3 minutes or until onion is tender. Carefully add broth mixture, pasta, half of the bacon and salt. Simmer, covered, 9-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.

3.        Finely chop parsley using Chef's Knife; reserve 1 tbsp (15 mL) for garnish. Cut cream cheese into cubes. Grate Parmesan cheese using Rotary Grater. Cut grape tomatoes in half, if using. Remove Skillet from heat. Stir in remaining parsley, cream cheese and grape tomatoes, if desired. Let stand, covered, 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon, Parmesan cheese and reserved parsley.

Yield: 6 servings Nutrients per serving: Calories 450, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 49 g, Protein 18 g, Sodium 1500 mg, Fiber 3 g

Rice-a-Roni Chicken Skillet
Ingredients
1 teaspoon each paprika and garlic salt
1/2 teaspoon lemon pepper seasoning
4 boneless, skinless chicken breast halves (about 1 pound)
2 tablespoons margarine, butter or spread with no trans fat, divided
1 (5.0 ounce) package of RICE-A-RONI® Chicken & Mushroom flavor
1 red or green bell pepper, chopped
1-2/3 cups water
1/4 cup of milk
Preparation Steps
1. Sprinkle paprika, garlic salt and lemon pepper over chicken. In large skillet over medium high heat, melt 1 tablespoon margarine. Add chicken; cook 2 minutes on each side. Remove from skillet, set aside.
2. In same skillet over medium heat, sauté rice/vermicelli mix with remaining 1 tablespoon margarine until vermicelli is golden brown.
3. Slowly stir in 1-2/3 cups water and Special Seasoning; bring to a boil. Place Chicken over rice. Reduce heat to low. Cover; simmer 15 minutes.
4. Stir in bell pepper. Cover; cook 5 more minutes or until rice is tender and chicken is no longer pink inside. Transfer chicken to serving plates. Stir 1/4 cup milk into rice; heat through. Serve rice alongside chicken.

Week of Feb 22, 2015

Sun -  Amelia's Birthday Dinner - Pancakes, Eggs, and Bacon
Mon- Make you Own Pizzas
Tue- Nachos
Wed- Biscuits and Sausage Gravy
Thur- Chop-Chop Stir Fry

Biscuit and Gravy, Hash browns, Apple Slices

Fri- Chicken and Rice Casserole

Nachos Supreme
Ingredients:
6  (7-inch) flour tortillas or chips
2 cups (8 ounces) shredded Mexican-style cheese blend, divided
8 ounces cooked lean (90%) ground beef
1/2 cup salsa
1 cup black beans
1 tomato, diced

3 green onions with tops, thinly sliced
2 cups (8 ounces) shredded Mexican-style cheese, divided
1/2 cup sliced pitted ripe olives
Directions:
1.  Preheat oven to 350°F. Cut each tortilla into 6 wedges. Starting at outside edge of Large Round Stone, arrange tortilla wedges in a circle with sides overlapping and points toward center; repeat to cover entire surface of baking stone. Bake 8-10 minutes or until chips are lightly browned and crisp; remove from oven.
2.  Meanwhile, combine cooked ground beef and salsa. Thinly slice lettuce, dice tomato and thinly slice green onions using Chef's Knife. Sprinkle 1 cup of the cheese evenly over hot tortilla chips. Top evenly with beef mixture, lettuce, tomato, onions, olives and remaining cheese.

Yield: 12 servings Nutrients per serving: Calories 160, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 9 g, Protein 10 g, Sodium 360 mg, Fiber 1 g

Chicken and Rice Casserole
4 skinless, boneless breast filet
1 can cream of mushroom soup (I perfer Campbell's Healthy Choice)
1 1/2 cans of water
2 cups dry Long Grain White Minute Rice
2 tsp Salt
Salt and Pepper to taste
Grease a 9x13 pan with butter. Sprinkle Chicken Beasts with salt and pepper - both sides. Mix rice, salt, soup and water in the pan. Evenly spread out rice. Place chicken on top. Cover with foil. Bake in 350F oven for 40-60  minutes, or until rice is done and chicken is no longer pink and liquid is adsorbed.