Week of Jan 10, 2016

Beef Tips

Sun - Beef Tips
Mon - Ham and Beans
Tue - Chicken Tacos
Wed - Ham Pie
Thur - Parmesan Chicken Strips
Fri - One Pot Puttanesca with Grilled Chicken Breast

Beef Tips over White Rice
2 lbs of beef stew meat
1 can beef broth
1 tsp EACH salt, pepper, garlic salt 
1 tbsp of Worcestershire sauce 
1 tsp browning sauce
3 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.

Shredded Chicken Tacos

2 lb of boneless, skinless chick thigh or breast

2 (4  oz) cans of diced green chili's

1/2 medium onion, diced

1 tbsp lime zest

1 tbsp chopped cilantro

corn tortillas

*optional garnishes:

lime quarters

shredded cheese

sour cream

shredded cabbage/lettuce

SLOW COOKER VERSION To cook meat: Place chicken, chili's, onion, in the slow cooker. Cover and cook for 4-5 hours on high or until meat is falling apart tender. When done take out meat and shred with forks. Put sauce in a blender or food processor until blended. Mix with meat. Serve with tortillas, garnishes, canned re-fried beans and boxed Mexican rice.

HAM AND BEANS

1 ham bone

1 pound navy beans, rinsed, picked over, soaked overnight and drained

2 32 oz boxes of stock (veggie, pork or chicken)

2 carrots, diced fine

1 celery, diced fine

1/2 onion, diced fine

4 cloves garlic, pressed

1 tbsp olive oil

1 bay leaf

salt and pepper to taste

In a large stock pot, on medium heat saute onion, carrot, garlic and celery in oil until fragrant. Add stock, heat to a boil (high heat). Add ham bone and bay leaf. Simmer for at least 3 hours on medium-low heat, stirring and checking liquid leave often. Add pepper and salt to taste when ready to serve.

If desired, you can put all ingredients in a slow-cooker for 8 hours on high instead of on the stove.
NOTE: I saved this ham bone with a bunch of the ham meat from a dinner a while ago with the plan of this week. I will cut off the needed ham for ham pie as well.

Ham Pie

Crust:
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 cup canned whole corn kernels

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.


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.


One Pot Puttanesca

4 cups chicken broth (can use veggie broth for vegetarian)
2 cans (14.5 oz each) Italian-style diced tomatoes
1/2 medium onion
2 garlic cloves, pressed
1/2 cup sliced olives
7 oz artichoke hearts, drained
2 tbsp capers
1/2 tsp crushed red pepper flakes (optional)
12 oz (350 g) uncooked linguine or spaghetti pasta
1/4 tsp salt
1 cup loosely packed fresh parsley, divided
Parmesan cheese, grated
2 tbsp Olive Oil
1. In a large skillet, over medium heat, cook the onion in oil until translucent. Add garlic and cook until fragrant.
2. Carefully add broth, tomatoes, pasta, olives, capers, and pepper flakes, if desired.. Simmer, covered, 9-10 minutes or until pasta is al dente, stirring occasionally.
3. Finely chop parsley; reserve 1 tbsp for garnish. Let stand, covered, 5 minutes or until pasta is tender and sauce is thickened. Serve with grated Parmesan cheese and reserved parsley.