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.