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