June 5, 2016

Mon - Bacon Linguine Toss (Pampered Chef)
Tue - Beef Enchiladas

BLT

Wed - Pork Chops
Thur - Easy Pasta Primevara
Fri - Beer Can Chicken
Sat -Grilled Chicken Salad 

Burgundy Beef
    1 tablespoon butter 

1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into 1-inch pieces 
1 can (10 1/2 ounces) Campbell's® Mushroom Gravy 
1 1/2 cups frozen whole baby carrots 
1/2 cup frozen whole small white onions 
1/4 cup tomato paste 
1/4 cup Burgundy wine or other dry red wine 
1/8 teaspoon garlic powder 
1/2 of a 12-ounce package medium egg noodles (about 4 cups), cooked and drained 
Chopped fresh parsley 

Heat the butter in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often.  Pour off any fat. Stir the gravy, carrots, onions, tomato paste, wine and garlic powder in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes or until the beef is cooked through.  Serve the beef mixture over the noodles.  Sprinkle with the parsley.

Beef Enchiladas

1 lb ground beef, browned and drained

1 (7 oz) can El Pato Salsa de Chile Fresco sauce

1 (8 oz) can tomato sauce

1 tsp cumin

1 tsp paprika

10 - 12 corn tortillas (taco size)

10 - 16 oz Shredded Cheese

Mix sauces and spices 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 beef, sauce 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 sauce mix over the top. Sprinkle with cheese.

Heat in 350F degree oven for about 30 minutes, until the cheese is melted and the middle is hot.

NOTE: the sauce is spicy, taste before mixing. If you prefer less spicy you can substitute more tomato sauce or use canned enchilada sauce instead.

The Pampered Chef ® Bacon, Linguini & Tomato Toss Recipe

12 slices bacon, divided   4 cups (1 L) chicken broth   2 cans (14.5 oz each)  Italian-style diced tomatoes (3½ cups/875 mL)   1 medium onion    4 garlic cloves, pressed   1/2 tsp (2 mL) crushed red pepper flakes (optional)   12 oz (350 g) uncooked linguini pasta   1/4 tsp (1 mL) salt   1 cup (250 mL) loosely packed fresh parsley, divided   4 oz (125 g) cream cheese   1 oz (30 g) Parmesan cheese, grated  Halved grape tomatoes (optional)

Slice bacon crosswise into 1/4-in. (6-mm) strips using Santoku Knife. Place into (12-in./30-cm) Skillet; cook over medium-high heat 8-9 minutes or until crisp. Remove bacon from Skillet; drain on paper towels. Drain Skillet, leaving 1 tbsp (15 mL) drippings in Skillet. Meanwhile, place broth and diced tomatoes in Large Micro-Cooker®. Microwave, covered, on HIGH 6-8 minutes or until hot; carefully remove from microwave. On clean Cutting Board, finely chop onion usingFood Chopper. Return Skillet to heat; add garlic pressed with Garlic Press and pepper flakes, if desired. Cook 10-20 seconds or until fragrant. Add onion; cook 2-3 minutes or until onion is tender. Carefully add broth mixture, pasta, half of the bacon and salt. Simmer, covered, 9-10 minutes or until pasta is almost cooked but still firm, stirring occasionally. Finely chop parsley using Chef's Knife; reserve 1 tbsp (15 mL) for garnish. Cut cream cheese into cubes. Grate Parmesan cheese using Rotary Grater. Cut grape tomatoes in half, if using. Remove Skillet from heat. Stir in remaining parsley, cream cheese and grape tomatoes, if desired. Let stand, covered, 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon, Parmesan cheese and reserved parsley.

EASY Primevera

12 ounces fusilli (corkscrew) or bow tie pasta

1/2 pound broccoli florets and/or squash/zucchini

2 carrots, julienned

1 bell pepper, cut into thin strips

1/4 cup extra virgin olive oil

4 cloves of garlic, pressed

1 pint cherry tomatoes, halved

1/4 tsp red pepper flakes (optional)

1 jar (15 oz) of your favorite Alfredo or Parmesan cheese sauce (I use Bertolli)

salt and pepper

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Add the squash and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just fragrant, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. 

WARM option: Add the entire jar of cheese sauce and toss to combine. Season with salt and fresh ground pepper as needed. COOL option: allow pasta and veggies to cool. Toss with 1/2 the cheese sauce OR extra virgin olive oil and grated cheese.