Week of May 7, 2017

Sun - Zuppa Tuscana
Mon - Chicken and Noodles in Garlic Butter Sauce
Tue - Pollo el la Crema
Wed - Scalloped Potatoes with Ham
Thur - Beef Tips on Rice
Fri -  Beef Goulash


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.)

Chicken and Noodles in Garlic Butter SauceCook chicken according to Campbell's Garlic Chicken RecipeOmit Rice. Cook 1 (16 oz) package of egg noodles according to package. Top noodles with chicken and sauce.

Pollo a la Creman (Chicken in Cream Sauce)

Pollo a al Crema

2 boneless chicken breast, cubed1/2 a medium onion, sliced1 cup bell pepper, sliced (I use the multi-colored mix you can get in the frozen foods isle)1 cup sliced button mushrooms2 tbsp oil1 tsp salt and pepper, each1 tbsp taco mix (recipe below)1/2 cup cream or half and half1 cup sour cream (or Mexican crema)heat oil in large skillet, medium heat, add chicken, bell pepper, onion, mushrooms, salt pepper and taco mix. cook until chicken is cooked through. stir in cream and sour cream, heat thru. Serve with tortillas.
Angela's Taco Seasoning:1 1/2 tbsp paprika1 tbsp garlic salt1 tbsp onion powder2 tbsp ground cumin1/2 - 2 tsp cayenne pepper - depending on how spicy you want it

Easy Scalloped Potatoes with HamProduct Title

2 boxes Betty Crocker Cheesy Scalloped Potatoes 5 oz Box
1 (12 oz) package diced ham
Ingredients on box
1 and 1/2 cup shredded cheddar cheese
Mix ingredients in 2 quart casserole dish. Sprinkle 1/2 cup shredded cheese on top. Bake at 375 for 40 minutes, or until potatoes are tender and cheese is melted.

Beef Tips over White Rice
2 lbs of beef stew meat
1 can beef broth
1 tsp EACH salt, pepper, garlic salt 
1 tbsp of Worcestershire sauce 
1 tsp browning sauce
3 tbsp AP flour mixed with 3 tbsp water.
Mix ingredients in crock pot. Cook covered on high for 6 hours. Follow directions on package for rice (Minute Rice is fine). Serve over white rice and beside a veggie or salad. Makes 8 servings.

American Goulash 

1 lb ditalini or macaroni
1 lb ground beef, sprinkled with seasoning salt 15 oz tomato sauce
1 tsp onion powder
1 tsp garlic salt
1 tsp brown sugar
salt and pepper to taste
Sprinkle ground beef with seasoning salt. Brown over medium heat. Drain. If pan is very greasy, use paper towel to clean out. Return meat to pan. Meanwhile, cook pasta according to package. Drain, keep warm. Mix tomato sauce, sugar and seasonings together. Stir sauce with meat in pan over medium heat. Stir in pasta. Mix until all pasta is covered and sauce is warm. Taste, add salt and pepper as needed.