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| Spaghetti and Meat Sauce |
Sun - Pork Tamale Pie
Mon - Spaghetti and Meat Sauce (See March 14, 2016)
Tue - Grands Taco Melts
Wed - Garlic herb Chicken and Veggies
Thur- Teriyaki Chicken Bowls
Fri - Fried Rice and Egg Rolls
Pork Roast 1 3 lb pork roast
1 cup veggie broth
4 medium red potatoes, quartered
8 oz of baby carrots
1/2 medium onion
2 parsnips, celery root, or turnips (or 1 of each) quartered
1 zucchini, cut into 2 inch circles
1 bay leaf
1 tsp each thyme, rosemary, and parsley
Sprinkle roast with salt and pepper. Cook roast in 350 roasting pan, covered, for 1/2 hour. Take out roast. Add veggies, broth and herbs in pan. Put roast back in, cover and cook for another hour or until veggies are tender roast reaches 165 in thickest part. Let rest, covered in foil, for 5-10 minutes before slicing.
Pork Tamale Pie(6 - 9 Servings)1 pkg. "JIFFY" Corn Muffin Mix1/3 cup milk1 egg1 pkg. taco seasoning mix (divided)1/4 tsp. pepper1 can (14-3/4 oz.) cream style corn1 can (12 oz) black or pinto beans1 can (4 oz.) green chilies, drained1 can (10 oz.) enchilada sauce2 cups pork, cooked and shredded (I will using leftover carintas)1 cup sharp cheddar cheese, shredded
Preheat oven to 400°F. Grease an 11” x 7” pan.
Combine muffin mix, milk, egg, 1-1/2 tablespoons of taco seasoning, pepper, corn and green chilies. Pour into pan. Bake 30 - 35 minutes. Cool for 10 minutes. Combine chicken or pork and remaining taco seasoning. Pierce top of cornbread with fork several times. Spread chicken or pork mixture on top. Spread enchilada sauce over meat. Sprinkle with cheese. Bake an additional 20 - 25 minutes.
Chicken Fried Rice and Egg RollsEgg Rolls:1 lb ground pork or chicken/turkey1 bell pepper1/2 medium onion1 cup fine shredded cabbage1 carrot2 tbsp Asian Seasoning MixSalt and PepperEgg Roll wrappersIn 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 chicken3 cups cooked white rice1 tbsp rice wine vinegar1/4 cup soy sauce1 tbsp oil1/2 cup peas and carrots frozen mix2 eggsScramble 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.
1 cup veggie broth
4 medium red potatoes, quartered
8 oz of baby carrots
1/2 medium onion
2 parsnips, celery root, or turnips (or 1 of each) quartered
1 zucchini, cut into 2 inch circles
1 bay leaf
1 tsp each thyme, rosemary, and parsley
Sprinkle roast with salt and pepper. Cook roast in 350 roasting pan, covered, for 1/2 hour. Take out roast. Add veggies, broth and herbs in pan. Put roast back in, cover and cook for another hour or until veggies are tender roast reaches 165 in thickest part. Let rest, covered in foil, for 5-10 minutes before slicing.
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| Tamale Pie with beef |
Preheat oven to 400°F. Grease an 11” x 7” pan.
Combine muffin mix, milk, egg, 1-1/2 tablespoons of taco seasoning, pepper, corn and green chilies. Pour into pan. Bake 30 - 35 minutes. Cool for 10 minutes. Combine chicken or pork and remaining taco seasoning. Pierce top of cornbread with fork several times. Spread chicken or pork mixture on top. Spread enchilada sauce over meat. Sprinkle with cheese. Bake an additional 20 - 25 minutes.
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| Chicken Fried Rice and Egg Rolls |
Chicken Fried Rice and Egg RollsEgg Rolls:1 lb ground pork or chicken/turkey1 bell pepper1/2 medium onion1 cup fine shredded cabbage1 carrot2 tbsp Asian Seasoning MixSalt and PepperEgg Roll wrappersIn 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 chicken3 cups cooked white rice1 tbsp rice wine vinegar1/4 cup soy sauce1 tbsp oil1/2 cup peas and carrots frozen mix2 eggsScramble 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.
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