Week of Sept 27th 2015

Mushroom Risotto & Italian Sausage

Sun - Pizza
Mon - Pork Chops
Tue - Fiesta Crock Pot Chicken
Wed -  Mushroom Risotto
Thur - Teriyaki Meatballs
Fri - Oven Beef Stroganoff

Pan Fried Pork Chops

4-6 (about 1 1/2 lb) pork chops

Pan Fried Pork Chop Dinner

3/4 + 1/4 cup  milk

1 egg

3/4 cup bread crumbs (I use Progresso Italian)

Oil to coat the bottom of the pan (veg or canola)

flour coating:

1/2 cup AP flour

1 tbsp seasoning salt (such as Johnny's)

1 tsp onion powder

1 tsp black pepper

1 tsp garlic salt

To bread the chops you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack, a fork. Set up the assembly line: bowl with 3/4 cup of milk, paper plate with flour coating, bowl with 1 egg and 1/4 cup milk beaten together, paper plate with bread crumbs, and last the cooling rack. Put all the chops in the 1 st bowl. let set in the milk for 5 minutes. One chop at a time, place on the flour and coat with the coating. Dip in the egg mix. the place on the bread crumbs and coat the chop. Lay on the cooling rack until all chops are breaded.

To cook the chops, heat the oil in a large skillet (with a lid) on med-high heat. Add chops one at a time, being careful not to splatter yourself. Cover, and cook for 5-10 minutes or until the bottom side is golden brown and top is starting to turn from pink to white. Turn and cook until done. Middle of chop should reach 160F. Let rest 5 minutes on the cooling rack to drain oil. Serve with mashed potatoes and milk gravy (recipe follows).

Milk Gravy

About 1 tbsp Pan drippings from meat (chops, bacon, sausage, ect)

2 tbsp butter

2 tbsp leftover flour coating (or AP flour + seasoning salt)

salt and pepper to taste

3 cups milk

Scrap the pan and get the chucks out. Melt the butter in the pan on high heat. using a whisk, add the flour coating mix to the pan, turn down the heat to low and stir for 2 minutes or until it smells nutty. Turn the heat back up to high and add the milk, constantly whisking. Boil until the gravy comes to the thickness you like (remember it will continue to thicken off the heat for a bit). Taste, add salt and pepper as necessary

Oven Beef Stroganoff
2 lb stew meat (beef cubes)
1 can condensed Healthy Request mushroom soup
2 tbsp Worcestershire Sauce
1 tsp each onion salt, garlic powder, salt and pepper
water as needed
1 cup sour cream
3 cups whole grain egg noodles
2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup with 1 1/2 cans full of water until combined. Add Worcestershire sauce and seasonings, mix. Place meat in soup mix. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just covering meat. Add more HOT water as needed. Meanwhile, boil noodles, according to package.
When meat 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. Add in sour cream. Mix with meat and noodles. Serve immediately. Serve with a green salad or a veggie. (We like seasoned green beans with this).

TERIYAKI MEATBALLS WITH RICE (Pampered Chef)
1 pound 93% lean ground turkey
1/4 cup plain dry bread crumbs
1 teaspoon peeled and finely chopped fresh gingerroot
1/2 teaspoon salt
2 teaspoons vegetable oil
3/4 cup teriyaki baste and glaze
1 small red or green bell pepper, diced
1 can (8 ounces) pineapple chunks in juice
1/2 cup thinly sliced green onions with tops
2 cups hot cooked rice

DIRECTIONS

In Classic Batter Bowl, combine turkey, bread crumbs, gingerroot and salt; mix gently but thoroughly. Form mixture into 20 meatballs, about 1 1/2 inches in diameter.

Heat oil in (12-in.) Skillet over medium heat until hot. Add meatballs and cook, turning frequently using Chef's Tongs, about 5-7 minutes or until meatballs are brown on all sides. Add teriyaki baste and glaze, bell pepper, pineapples and juice; stir gently to coat meatballs evenly. Reduce heat to low; cover and simmer 8-10 minutes or until meatballs are cooked through. Sprinkle with green onions. Serve meatballs and sauce over hot cooked rice.

Yield: 4 servings Nutrients per serving: Calories 450, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 90 mg, Carbohydrate 58 g, Protein 25 g, Sodium 1670 mg, Fiber 2 g

Cook's Tips: Teriyaki baste and glaze is a thickened, bottled teriyaki sauce that can be found in the ethnic section of most grocery stores.

Week of Sept 20, 2015

Sun - Salsbury "Steak"
Mon - Fish Stick Tacos
Tue - Cheese and Roasted Garlic Raviolis
Wed - Beef Barley Soup (Food Network)
Thur - Lemon Chicken
Fri - French Toast and Sausage Patties

Salisbury Steak
1 lb ground beef
2 eggs
3/4 cup bread crumbs
1 tsp woreshestershire sauce1 tsp each Salt and Pepper
1 tsp garlic salt
1 tsp onion salt
4 tbsp butter
3-4 tbsp AP flour
1 (14 oz) can beef broth
Mix beef, eggs, bread crumbs, salt, pepper, garlic, onion, worshister suace together. Form into patties ("steaks"). Brown on each side on high heat in 2 tbsp butter - no need to cook through yet. About 2 minutes each side. Remove set on plate. 
 Add drippings remaining butter to a pan. On high heat, using a whisk, add the flour to the pan. Stir until incorporated, then turn down the heat to low and stir for 1-2 minutes or until it smells nutty. Turn the heat back up to high and slowly add the broth constantly whisking until completely incorperated. Turn heat down to low, add the patties back to the pan. Cover and simmer until the patties are cooked through and the gravy is thickened, about 20 minutes.
Serve with mashed potatoes.

Crunchy Fish Tacos
24 (about 16 oz) fish sticks or breaded fish fillets
12 yellow corn tortillas
1 small head cabbage, shredded 
2 limes
1/2 cup sour cream
2 tsp ground cumin 
1/4 tsp cayenne pepper (optional) 
Bake fish sticks according to package. Heat tortillas. Mix sour cream, cumin, zest of a lime, tsp lime juice, and cayenne pepper (optional, if you want it spicy) until combined. Assemble taco with 2 fish sticks (or about a 2 oz fish fillet), top with sauce and cabbage

Lemon Chicken and Rice

Lemon Chicken

Ingredients:

vegetable oil to cover bottom of large skillet

2 boneless chicken breasts, sliced into 1 inch cubes

Salt and pepper

Breading:

¼ cup corn starch

1 cup panko bread crumbs

1 egg and ½ cup milk beat together.

Sauce:

4 teaspoons cornstarch, mixed with 4 teaspoons water

1 lemon, juice and zest

3 tablespoons light brown sugar

3 tablespoons rice wine vinegar

1/4 cup chicken stock

Directions

Set up breading station for chicken. Sprinkle chicken with salt and pepper. Cover each piece in corn starch, then egg mix, then panko.

In the large non-stick skillet, heat oil over medium high heat. Add to pan. In a sauce pan, stir together juice, zest, sugar, vinegar and chicken stock and bring to a simmer. Stir in cornstarch mixture and bring liquid to a simmer. Simmer until reduced. Serve over chicken.

Week of Sept 13th, 2015

Steak Fajitas

Sun - Chili Cheese Dogs
Mon - Chicken Quesidillas
Tue - Grilled Steak
Wed - Manwich!
Thur - Pork Ramen
Fri - French Dip Sandwiches
Sat - Fajitas






Chili Cheese Dogs
I am using leftover chili for this.
http://www.foodnetwork.com/recipes/paula-deen/chili-dogs-recipe.html

Chicken Quesidillas
6 Mission® Medium/Soft Taco Flour Tortillas
1 lb. Chicken Breast diced
1 cup Mozzarella cheese, shredded
1 cup Cheddar Cheese shredded
1 teaspoon Seasoned Salt
1/2 teaspoon Seasoned Pepper
1/2 cup onions, diced
1 cup Corn Salad/Salsa, prepared
Cooking spray
Instructions
In 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.

Pork Ramen Soup

6 (3 -to-5-ounce) packages dry or vacuum-packed ramen noodles (flavor packets discarded)
2 quarts vegetable broth (homemade preferred, but not necessary)
2 carrots, peeled and julienned (optional, use any veggie you like)
12 scallions, julienned
2 celery stocks, julienned (optional, use any veggie you like)

1 lb finely sliced pork loin
1 inch piece fresh ginger, peeled and grated

Fry the pork loin in 2 tbsp of oil over medium-high heat until cooked through, 3-5 minutes.In a large sauce pot, heat the broth. Add carrots, celery, 1/2 the scallons, and ginger. Cook until veggies are almost tender, then add noodles (do not break). Cook 3-5 minutes or until noodles are done. Top with pork slices. Garnish with rest of scallions, if desired. Serve.
Other optional toppings: Sauteed mushrooms, Nori strips (seaweed), Shredded kale, Cubed firm tofu, Snow peas, Toasted sesame seeds, Sliced radishes, Bean sprouts, Kimchi, Watercress, Sliced jalapeno, Pickled ginger, Wasabi paste, Fried egg, Sesame oil, Sriracha, Garlic Chili Paste, Soy Sauce.

French Dip Sandwiches

Au Jus: 1-2 cans beef consomme or beef broth + 1 tbsp Worcestershire Sauce

16 oz deli sliced roast beef - (2) 7 oz packages

4 hoggie rolls, split (something chewy and crusty)

4-8 slices of swiss or provolone cheese (optional)

Sprinkle meat with grill seasoning or salt and black pepper. To assemble sandwiches, cut rolls in half, lay cheese slices on one side of rolls (1-2 slices). Then using a pair of kitchen tongs, dip meat into boiling au jus sauce and pile into rolls. Set ramekins, cups or small bowls with extra dipping sauce along side the sandwiches. 

Makes 4 sandwiches.

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)

Week of Sept 6th, 2015

Sun - Balsalmic Chicken and Baby Spinach (Food Network)
Mon - Zuppa ("Sausage Soup")
Tue - Crunchy Chicken Tacos (Pampered Chef)
Wed - Chicken Florentine Carbonara
Thur - Fried Rice with Dumplings
Fri - Grilled Burgers
Sat - 3 Bean Chili

Zuppa Tuscana

2 cups chopped kale
1 lb hot italian sausage
1 tbsp olive oil (if needed)
2 garlic cloves, pressed
1 box stock (chicken or veggie), heated
3 large baking potatoes, sliced
1 cups milk
1/2 cup heavy cream
3 tsp salt
1 tsp freshly ground pepper

In a large sauce pot, over medium heat cook sausage, chop into chunks. When no longer pink, remove meat but leave oil in pan.  Add garlic, and oil if there is less then 2 tbsp of fat in the pan. 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. DO NOT DRAIN potato water.

When potatoes are almost done, add the kale and cook until kale and potatoes are tender. Stir in the milk and cream. Return sausage. Heat through. Serve immediately. (If left to simmer the potatoes will begin to turn into mush and disappear in the liquid.)

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.

Preparing frozen, premade dumplings made per package directions.

3 bean Chilli and Corn Bread
1 can kidney beans
1 can pinto beans
1 can black beans
1 cup beef chunks (leftover roast meat or browned hamburger)
1 16 oz can tomatoes and chili's
2 cans tomato sauce
1 bell pepper, chopped
3 cloves garlic, pressed
1 onion, chopped
1 tsp paprika
1 tbsp ground cumin

2 tbsp chili powder

1 tbsp cayenne

salt and pepper

3 cups water
1 package corn bread mix + ingredients to make (prepare according to package)

Chilli: in a large pot on the stove mix cans of beans, including the liquid, onion, bell pepper, beef and seasoning (expect salt). Bring to a boil. Lower heat to a simmer and simmer for at least 3 hours. Taste, add salt and pepper if needed. Optional toppings: fresh, chopped onions, cheddar cheese, sour cream. CROCKPOT: mix ingredients in the crockpot, set on high for 6 hours.