Week of Nov 27, 2016

Sun  - Grilled Steak
Mon - Minestrone Soup
Tue - Ground Beef Tamale Pie
Wed - Breakfast for Dinner!
Thur - Pot Roast
Fri - Penne Pasta Premivera

Minestrone Soup
1 (28 oz) can crushed tomatoes with basil and oregano
1 can tomato paste
1 can kidney beans
1 can garbanzo beans (chickpeas)
1 bag (11 oz) frozen Italian veggies (zucchini, carrots, peppers)
1/2 medium onion, chopped
1 cup frozen green beans
Box of chicken or veggie stock
1 cup pasta, cooked and drained
1 tbsp olive oil
3 garlic cloves, pressed
Salt and pepper to taste
Cook onion in oil in a large stock pot until translucent. Add garlic, saute until fragrant. Add stock and tomatoes, heat on high until boiling. Add other ingredients. Heat on medium-high heat until hot. Taste, add salt and pepper to taste. Serve with shredded Parmesan cheese on top.


Beef Tamale Pie
(6 Servings)
1 pkg. "JIFFY" Corn Muffin Mix
1/3 cup milk
1 egg
1 pkg. taco seasoning mix (divided)

1 can black, beans, drained
1 can (14-3/4 oz.) cream style corn
1 can (4 oz.) green chilies, drained
1 can (10 oz.) enchilada sauce
1 lb browned ground beef
1 cup sharp cheddar cheese, shredded

Preheat oven to 400°F. Grease an 11” x 7” pan.

Combine muffin mix, milk, egg, set aside. Sprinkle meat with 1-1/2 tablespoons of taco seasoning. Brown beef in skillet. Drain grease. Pour into casserole dish. Mix in beans, sauce, corn and green chilies. Sprinkle with cheese. Pour corn bread mix on top. Bake 30 - 35 minutes. Cool for 10 minutes. Top with cheese and/or sour cream.

Crock Pot Roast`

Beef Pot Roast
Ingredients
3 lb chuck roast
salt and pepper
1 large onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped

4 cloves garlic, pressed
6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon dried rosemary
1 tbsp Worcestershire sauce
1 tsp browning liquid
5 cups beef or veggie stock
Directions
Brown roast in 2 tbsp oil on high heat preferably in the roasting pan or cast iron pot (Dutch oven) you will be using to roast meat in oven. Turning to brown on all sides. Remove meat. While still on high heat, add 1 cup of the stock, scrap pan. Add all other ingredients except potatoes to pan. Return meat and add enough stock so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil /lid for 3 hours at 350F. Turn meat over every hour. Remove meat. Add potatoes to pot, and return meat. the liquid should cover the potatoes. Add more HOT stock if need. Cover. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.
For Gravy:
2 tbsp all-purpose flour
2 tbsp butter
mix together, whisk into drippings from roast pan on high heat. Boil, whisking constantly until thickness is reached.
NOTE: SLOW-COOKER directions:Add vegetables to bottom of cooker. Pour in stock and bay leaves. Put roast on top and add seasonings. Cook on high for 6 hours. At the last 2 hours, mix in the flour and butter mixture.

Penne Primavera

1 package Hormel Natural Choice Spinach Asiago Chicken Sausage, 4 count, 12 oz (or similar sausages)

1/2 cup  each chopped broccoli, carrots and yellow peppers

1/4 cup  water

1 tub  (10 oz.) PHILADELPHIA Italian Herb Cooking Creme

1/2 cup  grape tomatoes

2 cups  hot cooked Penne pasta

Cook sausages according to package in a large non-stick skillet. Remove from skillet, cut on diagonal, and keep warm.

Add broccoli, carrots, peppers and water to skillet; cover. Cook 6 min. or until vegetables are tender, stirring occasionally. Return sausages to skillet. Add cooking creme and tomatoes; cook and stir until heated through. Serve with shredded Parmesan cheese, if desired.