Week of Dec 4, 2016

Sun - Braised Short Ribs
Mon - Navy Bean Soup
Tue - Chicken and Rice Casserole
Wed - Beef Bolognese with Spaghetti
Thur - Fried Chicken
Fri - Shredded Chicken Nachos

Navy Bean Soup (Ham & Beans)

1 ham bone

1 pound navy beans, rinsed, picked over, soaked overnight and drained

2 32 oz boxes of stock (veggie, pork or chicken)

2 carrots, diced fine

1 celery, diced fine

1/2 onion, diced fine

4 cloves garlic, pressed

1 tbsp olive oil

1 bay leaf

salt and pepper to taste

In a large stock pot, on medium heat saute onion, carrot, garlic and celery in oil until fragrant. Add stock, heat to a boil (high heat). Add ham bone and bay leaf. Simmer for at least 3 hours on medium-low heat, stirring and checking liquid leave often. Add pepper and salt to taste when ready to serve.

If desired, you can put all ingredients in a slow-cooker for 8 hours on high instead of on the stove.
NOTE: I saved this ham bone with a bunch of the ham meat from a dinner a while ago with the plan of this week. I will cut off the needed ham for ham pie as well.

Chicken and Rice Casserole
4 skinless, boneless breast filet
1 can cream of mushroom soup (I perfer Campbell's Healthy Choice)
1/2 cans of milk
2 cups water
2 cups dry Long Grain White Minute Rice
2 tsp Salt
Salt and Pepper to taste
Grease a 9x13 pan with butter. Sprinkle Chicken Beasts with salt and pepper - both sides. Mix rice, salt, soup and water in the pan. Evenly spread out rice. Place chicken 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.

Beef Bolognese

Ingredients

2 tablespoons olive oil

4 ounces pancetta or bacon, diced and browned

1 cup 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

1 cup broth

1 lb ground beef or pork

2 (14 1/2-ounce) cans crushed tomatoes and their juices (or 3 cups fresh, seeded, diced tomatoes)

4 oz cream cheese

3 tablespoons chopped parsley leaves

Salt and freshly ground black pepper

1 pound fettuccine or spaghetti pasta

1 cup freshly grated Parmesan cheese

Directions

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

Pan Fried Chicken
1 whole chicken, cut into pieces (breast, thigh, leg)
milk to cover chicken in large bowl
Oil to coat the bottom of the pan (veg or canola)
flour coating:
1/2 cup AP flour
1 cup bread crumbs (I use Progresso Italian)
1 tbsp seasoning salt (such as Johnny's)
1 tsp onion powder
1 tsp black pepper
1 tsp garlic salt
To bread the chicken you will need: 1 large bowl, 1 large gallon size ziplock bag, 1 non-stick cooling rack, parchment paper or foil, and a fork. Soak chicken for at least1 hour up to 12 hours in milk (in fridge). Set up the assembly line: bowl with with chicken, bag with flour coating, and last the cooling rack covered in foil or parchment. One piece at a time, put the chicken into the bag, shake to coat with the coating. Lay on the cooling rack until all pieces are breaded.
To cook, heat the oil in a large skillet (with a lid) about 1/3 full  on medium heat. Add one at a time, being careful not to splatter yourself. Cover, and cook for 10-15 minutes or until the bottom side is golden brown. Turn and cook until done. Middle of chop should reach 165F. Let rest 5 minutes on the cooling rack to drain oil. Spinkle with salt as soon as they come out of the oil.