Week of May 15, 2016

Falafel in Pita, Couscous, hummus

Mon - Crock Pot Betty Crocker Scalloped Potatoes

Tue - Steak Fajitas

Wed - Zuppa Tuscana
Thur - Pork Chops with Sauted Green Beans
Fri - American Goulash
Sat - Falafel in a Pita

Crock Pot Betty Crocker Scalloped Potatoes
3 boxes of Betty Crocker Au Gratin Casserole Potatoes 
water, milk, and butter as directed on the packages (don't forget to triple!)
1 1/2 cups cheddar cheese, shredded
1 cup diced ham

mix all but 1/2 cup cheese in crock pot. Cover, cook on high for 4 hours or on low for 8 hours. in the last 30 minutes, sprinkle on the remaining cheese.

Steak Fajitas

1-2 lb steak, sliced thin against grain1 green bell pepper, sliced1/2 yellow or orange bell pepper, sliced1/2 red bell pepper, sliced1 medium onion, sliced1 cup diced mushrooms (optional)Salt and pepper1 tsp garlic powder1 tsp cumin1 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)

Pot of Zuppa

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 Chop, Rice, Green Beans

Pan Fried Pork Chops
4-6 (about 1 1/2 lb) pork chops
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. 

Week of May 1, 2016

Warm Lemon Pepper Chicken Salad (Pampered Chef Pic)

Sun - Grilled Burgers
Mon - Chicken Potato Salad
Tue - Beef Taco Salad
Wed - Slow Cooker Swedish
Meatballs
Thur - Roast Beef Dip
Fri -  Chicken Fried Rice
Sat - BBQ Smoked Pulled Pork

The Pampered Chef ® Warm Lemon Pepper Chicken Salad
8 oz (250 g) sugar snap peas
1 1/2 lbs (750 g) “B” size red potatoes
2 tsp (10 mL) salt
4 boneless, skinless chicken breasts (4 oz/125 g each)
2 tbsp (30 mL) Lemon Pepper Rub, divided
1 lemon
1 garlic clove, pressed
1/4 cup (50 mL) olive oil
1 medium red bell pepper
1/2 small red onion
1 jar (6 oz/170 mL) marinated artichoke heart quarters, drained
1/2 cup (125 mL) chopped fresh parsley (optional)
DIRECTIONS:
Place peas and 1/4 cup (50 mL) water into Large Micro-Cooker®. Microwave, covered, on HIGH 2-3 minutes or until crisp-tender. Drain using small Stainless Mesh Colander; rinse under cold water and set aside. Slice potatoes using Ultimate Mandoline fitted with v-shaped blade. Place potatoes, salt and enough water to cover into Micro-Cooker®. Microwave, covered, on HIGH 13-16 minutes or until tender, stirring twice; drain and set aside.
Meanwhile, heat Grill Pan over medium heat 5 minutes. Rub chicken with 1 tbsp (15 mL) of the rub. Spray pan with olive oil using Kitchen Spritzer. Cook chicken 7–9 minutes or until Digital Pocket Thermometer registers 165°F (74°C) and juices run clear, turning once. Remove from pan; set aside and keep warm.
For dressing, juice lemon to measure 2 tbsp (30 mL). Combine juice, remaining rub and garlic pressed with Garlic Press in Small Batter Bowl. Slowly add oil, whisking constantly; set aside. 
Thinly slice chicken, bell pepper and onion using Santoku Knife. Combine peas, chicken, bell pepper, onion, artichokes and parsley, if desired, in Stainless (6-qt./6-L) Mixing Bowl; mix well. Add potatoes and dressing; toss gently. Serve warm.
Yield: 6 servings. Nutrients per serving: Calories 300, Total Fat 13 g, Saturated Fat 1.5 g, Cholesterol 50 mg, Carbohydrate 26 g, Protein 21 g, Sodium 600 mg, Fiber 4 g

Taco Salad

1 (about 11 oz) sack Doritos or any corn tortilla chips

1-2 cups cooked, shredded chicken (using left over from roast chicken) OR 1 lb Ground Beef, browned, crumbled and drained

2 jalapeno peppers, seeded and finely chopped (optional)

Beef Taco Salad

1 medium onion, chopped

1/2 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

1 can black beans

Handful cilantro leaves, chopped

Juice of 1 lime

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Salsa and sour cream or salad dressing (optional)

Sprinkle chicken with taco seasoning. Heat chicken and beans, on stove or microwave until hot. Meanwhile, combine tomatoes, remaining onions, jalapenos, cilantro, and the juice of the lime in a large bowl. 

Layer salad: chips on bottom, then meat mix, veggie mix, handful of lettuce or cabbage, top with cheese, and salsa and sour cream or salad dressing.

Slow Cooker Sweedish Meatballs
Premade Meatballs (16 oz) 
1 can condensed low sodium mushroom soup
2 tbsp Worcestershire Sauce
1 tsp each onion salt, garlic powder, salt and pepper

1 can (mushroom soup can) full milk
1 cup sour cream
3 cups whole grain egg noodles
2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
In the slow cooker, mix mushroom soup with milk until combined. Add Worcestershire sauce and seasonings, mix. Place meatballs in soup mix.

Cook on low 8 hours, or high 4-5 hours. 

Cook noodles, according to package.
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).

French Dip Sandwiches

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

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

4 hoggie rolls, split (or other bread that is 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.

BBQ Pork 

http://www.foodnetwork.com/recipes/alton-brown/barbecue-pork-butt-recipe.html
NOTE We have a smoker we bought, we did not make our own like Alton!

Week of April 24 2016

Mon - Roast Chicken
Tue - Chicken Enchiladas

Wed - Beef BologneseThur - Yellow CurryFri Beef Broccoli

30-Minute Chicken Recipe (Pampered Chef)1 whole chicken (3½-4 pounds)

1 tablespoon olive oilSeasoning Mixture (see below)Deep Covered Baker or other stone casserole dish with a tight fitting lidLightly spray Deep Covered Baker with oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Kitchen Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck; then tuck under back of chicken. Place chicken on Cutting Board; brush with oil using Chef’s Silicone Basting Brush.For seasoning mixture, combine ingredients in Prep Bowl; mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, in baker.Microwave, uncovered, on HIGH 25-30 minutes or until Pocket Thermometer registers 165F in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170F).Yield: 4-6 servingsSeasoning Mixture feel free to use your favorite meat rub or marinade for this instead,1 tablespoon all-purpose flour1 teaspoon paprika½ teaspoon garlic powder½ teaspoon salt¼ teaspoon coarsely ground black pepper¼ teaspoon dried thyme leavesNutrients per serving: Calories 330, Total Fat 15 g, Saturated Fat 3.5 g, Cholesterol 135 mg, Carbohydrate 2 g, Protein 44 g, Sodium 420 mg, Fiber 0 g 
Chicken Enchiladas2 cups cooked diced or shredded chicken, salted12-16 corn tortillas (taco size)1 can cream of chicken soup

1 large can (around 7 oz) of diced green chilies 1 tsp cumin1/4 tsb chyenne chilli powder or Chipotle Chili Rub (optional)1 cup of sour creamShredded cheeseMix 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.

Beef BologneseIngredients
2 tablespoons olive oil
4 ounces pancetta or bacon, diced browned
1 1/2 cups chopped yellow onions
1/2 cup diced carrots
1/2 cup diced celery
1 tablespoon minced garlic
1/4 teaspoon ground nutmeg
2 tsp thyme
3/4 cup broth
1 lb ground beef
2 (14 1/2-ounce) cans crushed tomatoes and their juices (or 3 cups fresh, seeded, diced tomatoes)
3 oz cream cheese
3 tablespoons chopped parsley leaves
Salt and freshly ground black pepper
1 pound fettuccine or spagehti
1 cup freshly grated Parmesan cheese
Directions

Bolognese with meatballs

In a large pot, heat the oil over medium high heat. Add the ground beef and cook, stirring, until browned. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, nutmeg and thyme, and cook for 30 seconds. Add the pancetta or bacon, tomatoes and simmer, stirring occasionally, over medium high heat until the sauce is thickened and flavorful, 20 to 30 minutes. Stir in the cream cheese and parsley, and adjust the seasoning, to taste. Remove from the heat and cover to keep warm.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine until al dente, about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend.

Yellow Chicken Curry2 tsp - 1 tbsp Panang Curry Paste (I like A Taste of Thai brand)2 medium potatoes, cubed1 bell pepper, diced2 carrots, diced1/2 onion, diced

2 tsp fresh ground ginger OR 1/2 tsp dried ground ginger2 (13.5 oz) cans Coconut Milk1 can chicken stock2 lb chicken or pork, cubed1 tbsp oilIn a large stock pot, cook chicken (or pork) and vegetables (except potatoes) in oil until meat is no longer pink. Add curry paste, coconut milk, ginger, potatoes and chicken stock to pot. Simmer on medium until potatoes are tender, up to 1 hour. Serve with white or jasmine rice.
Broccoli Beef