Week of June 28, 2015

Sun - Panini
Mon - Campbell's Creamy Butter Garlic Chicken 
Tue - Pork Sopes
Wed - Panzaella salad
Thur - Crock-Pot Pork Loin
Fri - Cobb Salad "Double Meat, Hold the Lettuce" - Rachel Ray

Panini:
4 ciabatta sandwich rolls OR 8 slices of bread
Olive oil
walnut, roasted red pepper, & basil pesto cream cheese (recipe below)
8 slices mozzarella cheese
medium tomato, cut into 8 thin slices
8 Slices Deli turkey
8 Slices salami and/or Prosciutto or other cured meat
 DIRECTIONS:
1/4 tsp Mrs. Dash seasoning mix
Heat closed contact grill 5 minutes.
Cream cheese spread: 4 oz softened cream cheese, 2 large roasted red peppers (canned), 1/2 cup walnut basil pesto (substitute for bottled, prepared pesto if desired). Blend in food processor until smooth.
Cut each roll in half horizontally; brush outside of each half with oil. Spread cream cheese mix on inside of both halves. Layer each sandwich with cheese, meat and tomato. Sprinkle with salt and pepper. When grill is heated, place sandwiches(s) on grill. Close grill; grill 4 minutes or until bread is toasty and cheese is melted. Serve warm.

Pork Sopes with Roasted Tomatillo Sauce


INGREDIENTS
3 tbsp vegetable oil
12 prepared sopes
1 small onion
6 medium tomatillos, husks removed
2 jalapeño peppers
1 garlic clove, peeled
1 cup packed fresh cilantro
2 1/2 tsp salt, divided
2 pork tenderloins (1 lb each)
2 tbsp chili powder
1 cup (4 oz) queso fresco, crumbled
Additional chopped onion and cilantro (optional)

DIRECTIONS

Beef Sopas with Cheddar and Salsa

1. Preheat broiler. On Double Burner Griddle, heat oil over medium heat 3 minutes. Place half of the sopes well-side up on griddle; cook 5-7 minutes or until browned, turning once. Set sopes aside; tent with foil. Repeat with remaining sopes.
2. Meanwhile, cut onion into quarters. Arrange onion, tomatillos and jalapeños onMedium Sheet Pan. Place pan 2-4 in. from heating element. Broil 10-12 minutes or until charred, turning halfway through. Place into blender; add garlic, cilantro and 1 tsp of the salt and blend until smooth.
3 Trim excess fat and silver skin from pork using Boning Knife and cut into 1/2-in. pieces. Combine pork, chili powder and remaining 1 1/2 tsp salt in Classic Batter Bowl; mix well. Cook pork on griddle over medium-high heat 4-5 minutes or until browned and cooked through, stirring occasionally.4To serve, fill wells of sopes with pork. Place about 1 tbsp salsa over pork; top with queso fresco and additional chopped onion and cilantro, if desired.
Yield: 6 servings of 2 sopes. Nutrients per serving: Calories 320, Total Fat 18 g, Saturated Fat 5 g, Cholesterol 105 mg, Carbohydrate 6 g, Protein 34 g, Sodium 1100 mg, Fiber 2 g. U.S. Diabetic exchanges per serving: 1/2 starch, 4 1/2 low-fat meat, 1 fat (1/2 carb)
Cook's Tips:Prepared sopes can be found in the refrigerated section of Latin grocery stores.
When buying tomatillos, they should be firm to the touch. The husks should be fresh looking, not brown and wrinkled.

Panzanella Salad
1/2 loaf of stale, crusty Italian bread, cubed (leave out overnight)
1 1/2 vine ripened tomatoes, seeded and diced
1/2 cup, loosely packed, fresh basil leaves
2 tbsp olive oil
1/2 cup Italian Dressing 
1 bag frozen, steamable Italian mix veggies (optional)
Salt and Pepper to taste
1 lb bacon, diced, browned/crisped and drained
Shredded Parmesan Cheese

Cook veggies according to package.
Bundle basil leaves together, no stems. Slice leaves, then slice in the other direction to make small pieces.
To assemble: in a large salad bowl, mix tomatoes, veggies, cooked bacon, toasted bread cubes, dressing, and basil. Taste, add salt and pepper if needed. Top with cheese. Serve warm or at room temperature.
Makes 6 servings. NOTE: this can be made with bread, tomato and any other veggie - try eggplant, bell peppers and/or cucumber.

Week of June 21, 2015

Birthday Cake (decorated by daughter!)

Mon - BBQ Chicken
Tue - Eating out for daughter's birthday
    desert- Vanilla Birthday cake
Wed - Chicken Tacos (left over chicken)
Thur - Chile Rubbed Chicken and Kale with Quinoa (Food Network)
Fri - Bacon Linguine & Tomato Toss (Pampered Chef)

Vanilla Birthday Cake with Buttercream
CAKE:
1 stick unsalted butter
1/2 cup vegetable oil
5 eggs
3 cups AP flour, sifted
1 tsp salt
1 tsp vanilla
2 vanilla beans
2 cups white sugar
1 cup milk
1 tsp baking powder
Preheat oven 350F.

buttercream

Cream butter, oil and sugar on medium speed in a mixer until light - about 4-5 minutes. Meanwhile, shift flour, salt, baking powder together in a separate bowl. When butter is creamed, add 1 egg at a time until incorporated. Mix in vanilla. then, with the mixer on a low speed, add in milk and flour a little at a time alternating between the two. Cut vanilla beans in half with a paring knife. Use the back of the knife to scrap all the seeds out of the pods. mix the seeds into the batter. Pour into greased pan(s).
BAKING: 2 layer cake: in 2 - 9 in round, greased pans. 30-40 minutes. OR 1 - 9x13 pan 35-45 minutes.
BUTTERCREAM: 
3 sticks unsalted butter (DO NOT use margarine)
1 tsp salt
3 cups confectioners sugar

 1/4 cup vegetable oil
1 tsp vanilla
Cream ingredients together in a stand mixer, on medium-high (7 out of 10) until light and fluffy. About 4-5 minutes. Use immediately, of refrigerate.


Shredded Chicken Tacos

12 corn taco shells/tortillas

1-2 cups cooked, shredded chicken (using left over from BBQ) 

2 jalapeno peppers, seeded and finely chopped (optional)

1 medium onion, chopped

1/2 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

Handful cilantro leaves, chopped

Juice of 1 lime

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Salsa and sour cream (optional)

Sprinkle meat with taco seasoning. Heat meat on stove or microwave until hot. Meanwhile, combine tomatoes, remaining onions, jalapenos, cilantro, and the juice of the lime in a large bowl. 

Warm taco shells. Fill taco shells with meat, slaw and cheese.

Bacon, Linguini & Tomato Toss

INGREDIENTS

12 slices bacon, divided

4 cups (1 L) chicken broth

2 cans (14.5 oz each) Italian-style diced tomatoes (3 1/2 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)

DIRECTIONS

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 using Food 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

Week of June 14, 2015

Crock-Pot Lasagna

Sun- Warm Lemon Pepper Chicken (Pampered Chef)

Mon - Japanese Style Pork Chops (Food Network)
Tue - Chicken Quesadilla
Wed - Pasta Primavera 
Thur - Philly Cheese Steak Sandwiches
Fri - Crock Pot Lasagna


The Pampered Chef ® Warm Lemon Pepper Chicken Salad
8 oz (250 g) sugar snap peas
1 1/2 lbs (750 g) “B” size red potatoes
2 tsp (10 mL) salt
4 boneless, skinless chicken breasts (4 oz/125 g each)
2 tbsp (30 mL) Lemon Pepper Rub, divided
1 lemon
1 garlic clove, pressed
1/4 cup (50 mL) olive oil
1 medium red bell pepper
1/2 small red onion
1 jar (6 oz/170 mL) marinated artichoke heart quarters, drained
1/2 cup (125 mL) chopped fresh parsley (optional)
DIRECTIONS:
Place peas and 1/4 cup (50 mL) water into Large Micro-Cooker®. Microwave, covered, on HIGH 2-3 minutes or until crisp-tender. Drain using small Stainless Mesh Colander; rinse under cold water and set aside. Slice potatoes using Ultimate Mandoline fitted with v-shaped blade. Place potatoes, salt and enough water to cover into Micro-Cooker®. Microwave, covered, on HIGH 13-16 minutes or until tender, stirring twice; drain and set aside.
Meanwhile, heat Grill Pan over medium heat 5 minutes. Rub chicken with 1 tbsp (15 mL) of the rub. Spray pan with olive oil using Kitchen Spritzer. Cook chicken 7–9 minutes or until Digital Pocket Thermometer registers 165°F (74°C) and juices run clear, turning once. Remove from pan; set aside and keep warm.
For dressing, juice lemon to measure 2 tbsp (30 mL). Combine juice, remaining rub and garlic pressed with Garlic Press in Small Batter Bowl. Slowly add oil, whisking constantly; set aside.
Thinly slice chicken, bell pepper and onion using Santoku Knife. Combine peas, chicken, bell pepper, onion, artichokes and parsley, if desired, in Stainless (6-qt./6-L) Mixing Bowl; mix well. Add potatoes and dressing; toss gently. Serve warm.
Yield: 6 servings. Nutrients per serving: Calories 300, Total Fat 13 g, Saturated Fat 1.5 g, Cholesterol 50 mg, Carbohydrate 26 g, Protein 21 g, Sodium 600 mg, Fiber 4 g

Chicken Quesidillas6 Mission® Medium/Soft Taco Flour Tortillas1 lb. Chicken Breast diced1 cup Mozzarella cheese, shredded1 cup Cheddar Cheese shredded1 teaspoon Seasoned Salt1/2 teaspoon Seasoned Pepper1/2 cup onions, diced1 cup Corn Salad/Salsa, preparedCooking sprayInstructionsIn a skillet, cook the meat, adding seasoned salt and pepper, until completely cooked. Place in bowl and set aside. Pour the two cheeses, corn salsa, and onions into the bowl with the meat and thoroughly mix. Place an equal amount of the filling mixture on each tortilla. Fold each tortilla over to create a "half moon" and press down lightly.
 Coat the skillet or griddle with cooking spray and warm to a medium heat. Lightly brown each quesadilla for two to three minutes on each side until the cheese melts. Remove quesadillas from the pan and cut each into 3 wedges. Serve with the sour cream.
1 lb lean ground beef OR 1 lb of very thinly sliced sirloin steak with 1 tbsp oil
1/2 yellow or sweet onion
1 green bell pepper
Sliced Provolone cheese
4-6 hoagie rolls
1 tsp each salt and pepper
1 tsp onion powder
1 tsp garlic powder
Mayo (optional)
Season ground beef with salt, pepper, onion powder, and garlic powder. Chop onion and bell pepper into very small pieces. Add to meat in a large nonstick skillet. Use a spatula to chop meat up into small pieces. Brown beef mixture over meduim-high heat until no longer pink. Drain.
Meanwhile, warm rolls in the oven on low heat (170-200F) or in the microwave for 10-30 seconds. Spread on Mayo if desired. Add scoops of the meat mixture until it reaches desired fullness. Top with 2 cheese slices. 


Philly Cheese "Steak" Sandwiches

EASY Primavera

12 ounces fusilli (corkscrew) or bow tie pasta

1/2 pound broccoli florets and/or squash/zucchini

2 carrots, julienned

1 bell pepper, cut into thin strips

1/4 cup extra virgin olive oil

4 cloves of garlic, pressed

1 pint cherry tomatoes, halved

1/4 tsp red pepper flakes (optional)

1 jar (15 oz) of your favorite alfredo or parmesan cheese sauce (I use Bertolli)

salt and pepper

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Add the squash and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just fragrant, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. 

WARM option: Add the enire jar of cheese sauce and toss to combine. Season with salt and fresh ground pepper as needed. COOL option: allow pasta and veggies to cool. Toss with 1/2 the cheese sauce OR extra virgin olive oil and grated cheese.

Week of June 7, 2015

Sun - Parmesan Chicken Strips

County Fried Pork Chops

Mon - Fast Microwave Chicken Rice Salad
Tue - Nachos
Wed - Chicken Stir Fry
Thur - Country Fried Pork ChopsFri - Pasta Puttanesca

Chicken Strips

Parmesan Chicken Strips

2 skinless, boneless chicken breast cut into strips

1 cup Kraft Parmesan cheese

1/4 cup flour

1 cup Italian seasoned bread crumbs

2 tbsp each salt and pepper

1 tbsp garlic powder

Milk

Soak chicken in a bowl of milk, enough milk to cover all the chicken. Put flour, salt, pepper, garlic, bread crumbs, and cheese into plastic freezer bag (gallon size) and shake to mix. Put in a few chicken strips at a time and shake until coated. Use olive oil to coat the cookie sheet. Lay coated strips on the sheet in single layer (no over lapping). Bake at 350F in the oven (or toaster oven) until done and golden brown - about 20 minutes. Turning chicken over once.

Serve with a green salad mix or spinach salad.

Chicken Rice Salad

2 Packets Uncle Ben's Long Grain & Wild Ready Rice Pouch (8.8 oz each)

2 cups chicken breast strips, fully cooked (such as Tyson Grilled & Ready Strips)

1 package mixed, microwavable steam-able veggies (such as SteamFresh Mixed Vegetables)

1/4 cup Italian Salad Dressing (or any salad dressing you prefer, like Cesar, or Ranch)

3 tbsp Parsley (optional)

3 tbsp Parmesan Cheese (optional)

DIRECTIONS: Heat rice, veggies and chicken in microwave as directed on package (separatly). Mix together in a large salad bowl with dressing. Top with fresh chopped parsley and/or shredded Parmesan cheese.

Nachos
10 to 20 oz corn tortilla chips
1 (16 oz) can black beans
1 (7 oz) can Mexican-style corn
2-3 cups shredded Mexican blend cheese
1 cup chunky salsa

Nachos with Salad

Nachos No Salad

• 1 cup sour cream
• 1 cup green onion, chopped
• 1 tomato, diced
• 1 cup shredded lettuce or cabbage
• Layer chips, beans, corn, salsa and cheese on a baking sheet. Bake 5-10 minutes at 425 in the toaster oven (or standard oven) until warm and the cheese is melted. Top with green onion, tomato, cabbage and dollops of sour cream (toppings optional).
• 
  

Chicken Stir Fry

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

1/2 medium onion, sliced

1/2 lb snow peas

1 can water chesnuts, drained

2 carrots,sliced

Cook meat in oil on medium-high heat until done. Add other ingredients and heat until warm. Serve with steamed white rice or ramen noodles.

Week of June 1, 2015

Mon -  Frozen Lasagna
Tue - Chicken Tacos
Wed - Beef Tips with Rice
Thur - Chicken Piccata Pasta Toss (Food Network)
Fri - Baked Mushroom Chicken
Sat - Ham, White Bean, and Kale Salad (Food Network)

Beef Tips with white ricefor beef:2 lbs of beef stew meat1 can beef broth1 tsp salt, pepper, garlic salt 1 tbsp of Worcestershire sauce 1 tsp browning sauce1 tbsp AP flour mixed with 3 tbsp water.
Mix ingredients in crock pot. Cook covered on high for 6 hours.Follow directions on package for rice (Minute Rice is fine). Serve over white rice and beside a veggie or salad.Makes 8 servings.

Baked Mushroom Chicken2 lb (4-6 peices) boneless, skinless chicken breasts1 can condensed mushroom soup1 package dry onion soup mix1 can full milk1 tsp each salt and pepperwater as needed2 tbsp butter and 2 tbsp flour combined, to thicken gravy/saucePreheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup, onion soup, with milk and 1/2 can full of water until combined. Add salt and pepper, mix. Place chicken in soup mix, making sure not to overlap. Spoon sauce over top to coat. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just below covering meat. Add more HOT water as needed. SLOW-COOKER OPTION: Mix ingredients in crock pot and cook on High 6 hour or Low for 8 hours.When chicken is done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Replace in sauce. Serve immediately. Serve with mashed potatoes and a veggie. (We like seasoned green beans with this).