Week of Sept 5th 2016

Mon Spaghetti and Sausages

Tue - Arroz con Pollo Casserole

Wed - Meatloaf
Thur - Zuppa Tuscana
Fri - Bacon Linguine Toss
Sat - Crispy Chicken Sandwiches

Arroz con Pollo (Mexican Chicken and Rice) Casserole
1 carrot, diced
1 celery stalk, diced
1/2 yellow onion, 1/4 diced, 1/4 sliced
1/2 each red, green bell pepper, 1/4 diced, 1/4 sliced
1 (8 oz) can corn, drianed
1 (15 oz) can black beans, drained and rinsed

4 skinless, boneless breast filet
2 cups salsa
2 cups of chicken broth
2 cups dry Long Grain White Minute Rice
2 tsp Salt
taco seasoning mix packet
Grease a 9x13 pan with oil. Sprinkle Chicken Beasts with taco seasoning- both sides. Mix rice, salt, salsa, broth, corn, beans, and diced veggies in the pan. Evenly spread out rice. Place chicken and sliced veggies on top. Cover with foil. Bake in 350F oven for 40-60  minutes, or until rice is done and chicken is no longer pink and liquid is adsorbed. Serve with tortillas and shredded cheese if desired.

Meatloaf2 lb lean ground beef (or ground turkey for low fat)
1 1/4 cup bread crumbs
1 large egg, lightly beaten
1/2 tsp each salt and pepper
1 tsp Worcestershire sauce
1/4 tsp garlic powder
(1 tbsp olive oil, for turkey only)
Topping: 1/2 cup ketchup, 1 tsp BBQ sauce, 2 tbsp brown sugar. Mix in a bowl.
Mix ingredients together until incorporated, do not over mix. Place in a loaf pan, best to use a meatloaf pan that has a way to drain fat off bottom. Bake at 350F for 1 hour or until temp reaches 160F in center. Add topping sauce 20 minutes before done, if desired. Allow to stand 5-10 minutes before slicing.
DCB option: place in DCB. Microwave covered on high for 17-20 minutes, or until reaches temp of 150F. Top with sauce, if desired, microwave covered for another 2-3 minutes, or until temp reaches 160F. Allow to stand 5-10 minutes before slicing.

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.)

(BLT Pasta) 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)
1.         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.
2.         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.
3.        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.
Yield: 6 servings Nutrients per serving: Calories 450, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 49 g, Protein 18 g, Sodium 1500 mg, Fiber 3 g