Week of July 9, 2017

Out of Town July 2-8

Carbonara with Poached Egg

Sun - Ground Beef Tacos
Mon - Chicken Paprikash
Tue - Chicken Enchiladas
Wed - Fettuccine Carbonara
Thur Paella
Fri Fried Rice with Pot Stickers

Ground Beef Tacos

1 lb lean ground beef

1 medium onion, chopped

1/2 cup Pace Pacanta Sauce (not chunky) OR your fav salsa

1/2 tsp ground cummin

1/2 ground Cheyenne pepper

8-12 corn tortillas

Shredded Cheese

1 cup loosely packed cilantro, chopped

4 Limes

2 cups shredded cabbage OR lettuce (optional)

Chop onion. Add 1/4 of the onion and 1/4 of the cilantro and the beef to a skillet. Sprinkle on cumin and cheynne. Stiring frequently, brown beef, crumble. Drain. Return to skillet, add in sauce. Heat through.

Meanwhile, add rest of onion and cilantro, juice of 1 lime, 1 tbsp of lime zest, and 1 tsp of salt to a bowl. Mix together. 

Heat tortillas in microwave in a paper towel for about 1 minute or until hot. (OR heat with a small amount of oil on in a pan, keep warm in a warmer) 

To assemble tacos: tortilla, beef mixture, cilantro mixture, cabbage, cheese, and a dash of fresh squeezed lime juice. 

Chicken Enchiladas

1 1/2 - 2 cups cooked diced or shredded chicken.

12-16 corn tortillas (taco size)

1 can cream of chicken soup

1 large can (around 7 oz) of diced green chilies 

1 cup of sour cream

1/2 tsp cumin

1/2 tsp cayenne 

1 tsp salt and pepper (each)

Shredded cheese

Mix soup, chili's, seasonings, and sour cream 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 chicken, cream 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 cream mix over the top. Sprinkle with cheese. Heat in 350 degree oven for about 30 minutes until hot.

NON-OVEN RECIPE: You can also do this recipe with out using an oven in a casserole form: instead of rolling the enchiladas, layer the ingredients in a microwave safe casserole dish with a lid. Layer tortillas, cream mix, chicken, cheese, repeat 4x. On the top layer omit the chicken. Microwave on high, covered, for 20 minutes, or until center is hot. Let stand, covered, 10 minutes before serving.

Chicken Fried Rice and Egg Rolls
Egg Rolls:
1 lb ground pork or chicken/turkey

1 bell pepper
1/2 medium onion
1 cup fine shredded cabbage
1 carrot
2 tbsp Asian Seasoning Mix
Salt and Pepper
Egg Roll wrappers
In a food processor  shred bell pepper, onion, carrot, and cabbage. Sprinkle ground meat with Asia Seasoning Mix, salt and pepper. Cook ground meat and shredded veggies in a skillet, over med-high heat until meat is browned and veggies are soft. Use a spatula to crumble the meat and veg into very small pieces. (I prefer to cook meat prior to rolling to ensure it is done)
Use the directions on the egg roll wrappers on how to roll these together. Allow to cook in freezer for 5 minutes before frying at 365F until golden brown on both sides 3-5 minutes. keep warm in oven if necessary.
Rice:
1 lb cooked, diced chicken
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp oil
1/2 cup peas and carrots frozen mix
2 eggs
Scramble eggs, warm up carrots and peas. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs and carrots peas.