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.