Week of March 27, 2016

Sun - EASTER DINNER (see My Favorite Easter Dinner)

Baked Ham

Mon - Grilled Cheese
Tue - Baked Parmesan Chicken Strips
Wed - Marinara, Italian Sausages, and Penne
Thur - Chicken and Dumplings
Fri - Chili and Rice Dinner (minute rice recipe)

Grilled Cheese

Grilled Cheese and Soup

8 slices of bread

16 slices of cheese (I like cheddar or american)

butter, softened OR mayo OR margarine

1 can Campbell's Condensed Tomato Soup (made according to directions with water)

Goldfish crackers for soup (optional)

Lightly butter both sides of bread. Place 2 pieces of cheese on 4 of the bread slices. Top cheese with another slice of bread. move to a large non-stick skillet. Cover and cook on medium for 5-10 or until the bottom piece turns golden brown. Uncover. Turn sandwiches over and cook until golden brown on other side, about 3 minutes. Serve hot with hot soup. Serves 4.

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

1 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.

Marinara Sauce

5 cups fresh tomatoes, seeded, diced
1 14 oz can diced tomatoes with juice (or another 2 cups fresh tomatoes)

1 6 oz can  tomato paste
1 tbsp each fresh basil and oregano, chopped
2 tsp italian parsley, chopped
4 cloves garlic, pressed
1 medium onion, chopped
1 bell pepper, chopped (optional)
1 tbsp olive oil
2 tbsp granulated sugar
2 cups stock (any you prefer, I use veggie)

2 cups water
Salt and pepper to taste
In a large sauce/stock pan: Saute onion, green pepper in oil until tender, add garlic until fragrant. Add other ingredients. Simmer on med-low heat for at least 1 hour (3 hours best). Can refrigerate for up to 4 days or freeze in air tight container(s) for up to 6 months.

Pasta and sausage

1 (19 oz) package Italian Sausage Links, cook according to package directions, then cut into pieces (optional, can keep as vegetarian if desired)

1 (16 oz) package dried Penne pasta, cook according to package directions.

Mix sausages with sauce, pour over pasta.

Baked Chicken and Dumplings

chicken and veggies

1 lb cooked, diced chicken or turkey

1 can cream of celery or chicken soup

2 stalks of celery, diced

2 cloves of garlic, pressed

1/2 medium onion, diced

1 small bag of frozen mixed veggies

1 1/2 can of water

salt and pepper

Sauté the onion, celery and garlic until onion is translucent. Meanwhile, mix soup, water, salt and pepper in a 9x13 baking pan. Add all other ingredients, and mix together.

 dumplings - drop biscuits

2  cups flour

1 tsp sugar

1 tsp baking powder

1 tsp salt

4 tbsp soft butter

4 tbsp shortening

3/4 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 3/4 cup milk, let sit 2 minutes)

 Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk mix until it forms a dough. Scoop small dumplings out of the mix and drop into the pan on top of the chicken/veg mix.

Bake at 375 uncovered until the dumplings are golden brown and done all the way through. About 30-40 minutes.

Week of March 20, 2016

American Goulash

Sun - Chicken Quesadillas
Mon - Chicken, Mushroom and Alfredo Lasagna
Tue - American Goulash
Wed - Greek Turkey Burger
Thur - Pan Fried Pork Chops
Fri - out of town

Chicken Quesadillas
6 Medium/Soft Taco size Flour Tortillas
1 lb. Chicken Breast diced or shredded
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.

Chicken, Mushroom, Spinach and Alferdo Lasanga
2 (16 oz) jars alfredo sauce
1/2 cup chicken broth, white wine or water
1 lb diced, cooked chicken breast
1 pound button mushrooms, thinly sliced
1 package oven-ready lasagna sheets
1 tablespoon butter
3 cups shredded Italian cheese blend
2 cups fresh chopped spinach
Directions
Preheat the oven to 350 degrees F.
Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes. Mix the broth/wine/water with the alfredo sauces.
Coat a 9 by 13 by 3-inch casserole with olive oil, and spread about 1/2 cup of the sauce on the bottom of the dish. Lay 4 sheets of pasta across the bottom of the dish and spread 3/4 cup of the sauce over the pasta. Sprinkle 1/3 of the chicken, 1/3 of the spinach, and 1/3 of the mushrooms, 1/4 of the shredded cheese. Repeat 2 more times. For the 4th and final layer, put the noodles then the remainder of sauce top with the rest of the cheese. Bake, covered with foil about 30-45 minutes. Remove foil for last 10-15 minutes. Remove from the oven and allow to cool for at least 15 minutes before serving.




American Goulash (or Beefaroni)

1 lb ditalini or macaroni
1 lb ground beef, sprinkled with seasoning salt
15 oz tomato sauce
1 tsp onion powder
1 tsp garlic salt
1 tsp brown sugar
salt and pepper to taste
Sprinkle ground beef with seasoning salt. Brown over medium heat. Drain. If pan is very greasy, use paper towel to clean out. Return meat to pan. Meanwhile, cook pasta according to package. Drain, keep warm. Mix tomato sauce, sugar and seasonings together. Stir sauce with meat in pan over medium heat. Stir in pasta. Mix until all pasta is covered and sauce is warm. Taste, add salt and pepper as needed.



Greek Turkey Burgers (Pampered Chef Recipe)
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.


Pan Fried Pork Chops
4-6 (about 1 1/2 lb) pork chops
3/4 + 1/4 cup milk
1 egg
1 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.  

Week of March 14, 2016

Mon - Spaghetti and Meat Sauce

Tue - Sweet Korean BBQ  (Campbell's Slow Cooker Sauce Recipe)

Wed - Gorton's Fish Sticks and Kale Chips

Thur - Corned Beef Dinner (Crock Pot Recipe)

Fri - Baked Mushroom Chicken

Sat - Corned Beef Hash

Spaghetti and Meat Sauce

1 (28 oz) can crushed tomatoes
2 garlic cloves, pressed

1/4 chopped onion
1/2 cup loosely packed, fresh basil

1 tsp Italian Seasoning
1 lb Italian Sausage or Ground Beef
1 lb spaghetti pasta
Olive Oil
Salt and Pepper

Shredded Parmesan cheese (optional)

Brown meat in large skillet. Remove when done. add olive if needed for total of 2 tbsp fat in pan. saute onions in pan until translucent. Add garlic,cook until fragrant. Add in crushed tomatoes - juice and all into pan. Stir in seasoning and basil. Return meat and mix in. Allow to simmer for at least 10 minutes. Add salt and pepper to taste.
Cook pasta according to package. 

Mix suace with pasta. Sprinkle with shredded cheese enjoy.

Corned Beef Dinner (Crock Pot Recipe)

I like to add the cabbage about 1/2 way through the cooking time, so it does not get mushy. See my changes, notes in parenthesis.

• 1 corned beef brisket
• 4 carrots, sliced
• 2 stalks celery, sliced
• 4 potatoes, peeled and sliced
• 1 onion, diced
• 1/2 head cabbage, chopped
• Salt and pepper to taste
• 1/2 bottle beer (dark is better)
• 1/2 cup applesauce - (I use apple juice)
• 1/4 cup barbecue sauce (I omit this)
• 1 tablespoon balsamic vinegar
• 1 clove garlic, minced

Directions
Begin by coating your slow cooker with nonstick spray, or use a liner made specifically for your appliance. In a medium sized bowl, combine applesauce, barbecue sauce, balsamic vinegar, beer and garlic. Place the beef brisket at the bottom of your slow cooker, then use a brush to coat the meat with the liquid mixture. Carefully arrange vegetables around the beef, starting with the potatoes, then the cabbage, carrots, celery and onion. Sprinkle the dish with salt and pepper. Cover the slow cooker and set on high for about five to six hours, or on low for about eight to nine hours.

Mushroom Baked Chicken
2 lb (4-6 peices) boneless, skinless chicken breasts
1 can condensed mushroom soup
1/2 package dry onion soup mix

1 can full milk

1 (8 oz) carton sliced button mushrooms
1 tsp each salt and pepper
water as needed
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, 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. 
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).

Fish sticks and kale

1. Preheat oven to 425°F.
2. In a bowl, toss kale with olive oil.
3. Put an even layer of kale on cookie sheet, sprinkle with salt and pepper.
4. Prepare Gorton’s fish sticks according to package instructions; add kale to bottom rack of oven for 20 minutes.
5. Serve when done.

Week of March 6th 2016

Sat - Zuppa Tuscuna

Zuppa

Sun - Pork Carnitas
Mon - Biscuits and Gravy
Tue - Verda Enchiladas

Pot of Zuppa

Wed - Paninis
Thur - French Onion Soup
Fri - Cheese Ravioli Carbonara


Zuppa Toscana

• 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 lb potatoes, sliced
• 1 cups milk
• 1/2 cup heavy cream
• 3 tsp salt
• 1 tsp freshly ground pepper

In a large saucepot, 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.)

Pork Carnitas - slow cooker

Pork Carnitas Tacos with Slaw

Place the fresh 2 lb shoulder pork roast and 1 (19 oz) Mild Old El Paso Enchilada Sauce (verde/green) into the slow cooker. Cook in slow cooker 8 hours on low. Shred. Serve on warmed tortillas with taco fixings - such as cheese, lettuce or cabbage, onions, cilantro, lime juice. 

Biscuits and Sausage Gravy with Hasbrowns and Apples

Biscuits see bread recipes
Sausage Gravy

1 lb breakfast sausage, browned reserve drippings

1-2 tbsp butter (if needed, see below)

2 tbsp AP flour

1 tsp onion powder

1 tsp garlic salt

salt and pepper to taste

3 cups milk

Scrap the pan and remove the big chucks. Leave 3 tbsp of drippings in pan, add melted butter to the pan if you do not have 3 tbsp of drippings. Mix the flour and seasonings (except salt and pepper). On high heat, using a whisk, add the flour mix 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 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). Mix in sausage. Taste, add salt and pepper as necessary.

Panini:

4 ciabatta sandwich rolls

Olive oil

Panini and Tots

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

1/4 tsp each salt and pepper

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 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.

Creamy Verde Enchiladas

2 cups cooked diced or shredded chicken, salted

12-16 corn tortillas (taco size)

1 can cream of chicken soup

1 large can (around 7 oz) of diced green chilies 

1 tsp cumin

1/4 tsb chyenne chilli powder or Chipotle Chili Rub

1 cup of sour cream

Shredded cheese

Mix soup, chili's, sour cream in a bowl, and set aside. Warm the tortillas in the microwave for 30-60 seconds until flexible.

Spray a 9x13 rectangular baking pan with oil. To assemble the enchiladas, place tortilla in the pan, fill with a spoonful of chicken, cream mixture, and a sprinkling of cheese. Roll the tortilla up with the open side down. Repeat until pan is full. I usually do 12 total - 8 down lengthwise, an two sets of two on the side of the pan. Spread the rest of the cream mix over the top. Sprinkle with cheese.

Heat in 350 degree oven for about 30 minutes until hot.

Week of March 1, 2016

Mon - Dinner Out for my birthday!
Tue - Baked Ziti
Wed - Chicken with Vegetable Ragout and Polenta
Thur - Cheeseburgers
Fri - Yakitori

Mircowaved “Baked” Ziti (Deep Covered Baker Recipe)

NOTE if you do not have a DCB, you can use any microwave safe 2 quart casserole dish that has a lid.

Ingredients
1 lb of Italian sausage (or ground beef)
1 can/jar (660 – 780 grams) of your favorite tomato based pasta sauce
1 cup of shredded mozzarella or “Three Italian cheese” packaged mix
½ cup of shredded parmesan cheese
3 cups pasta (penne, zitioni or rigatoni work best, but you can use any that take 9-11 minutes to cook according to package)
3 ¾ cups water or chicken broth
2 tsp black pepper
2 tsp salt
1 tbsp olive oil

Directions:
Arrange the meat in an even layer on the bottom of the Baker. Cover and cook in the microwave on HIGH for 7-9 minutes or until no longer pink. Take out of microwave (remember the baker will be HOT use potholders) drain meat, crumble into small bite size pieces, and set aside.
Add pasta, oil, salt, pepper, and water or broth to baker. Cover, and microwave on HIGH for 16-19 minutes until pasta is tender, stirring after 10 minutes.
Drain pasta, if needed.
Mix pasta, sauce, meat, and ¾ of the cheese in the baker. Put the remainder of the cheese on the top of the mixture.
Microwave on HIGH, covered, until cheese is melted and bubbly, aprox 3 minutes. Enjoy!
Yields 6-8 servings.