Week of June 27, 2021

Sun - Cold Sub Sandwiches 

Mon - Panzanella Salad 

Tue - Taco Salad

 Wed - Grilled Pizza 

Thur - Fried Rice

 Fri - Fennell Salad and Sausages

 Tuscan Panzanella Salad Salad: 

1 loaf crusty wheat Italian bread 

1/4 cup kalamata olives, pitted and chopped 

2 medium plum tomatoes, seeded and diced 

1/2 medium cucumber, peeled, seeded and diced 

1/4 cup thinly sliced and rinsed red onion (or green onion if red onion is too strong) 

1/4 cup thinly sliced fresh basil 

Vinaigrette: 1 tbsp lemon juice 1 tbsp red wine vinegar 1 small garlic clove, pressed 3 tbsp Basil Oil or olive oil 

1/2 once fresh shaved Parmesan Cheese, to top 

 1. Preheat oven to 450F for salad, place bread cubes on Bar Pan, bake 15-18 minutes or until golden brown. Remove from oven, and cool completely. In large serving bowl, combine bread cubes, olives, tomatoes, cucumber, onion, and basil. 

2. For vinaigrette, combine vinegar juice and garlic in Small Batter Bowl. While continuously whisking, add in oil. Drizzle dressing over salad, toss to coat. Let stand 20 minutes to allow flavors to blend. Spoon salad onto serving plates and shave cheese over salad. 

Taco Salad

1 (about 11 oz) sack Doritos or any corn tortilla chips

1-2 cups cooked, shredded chicken (using left over from roast chicken) OR 1 lb Ground Beef, browned, crumbled and drained

2 jalapeno peppers, seeded and finely chopped (optional)

Beef Taco Salad

1 medium onion, chopped

1/2 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

1 can black beans

Handful cilantro leaves, chopped

Juice of 1 lime

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Salsa and sour cream or salad dressing (optional)

Sprinkle chicken with taco seasoning. Heat chicken and beans, on stove or microwave until hot. Meanwhile, combine tomatoes, remaining onions, jalapenos, cilantro, and the juice of the lime in a large bowl. 

Layer salad: chips on bottom, then meat mix, veggie mix, handful of lettuce or cabbage, top with cheese, and salsa and sour cream or salad dressing.

 Grilled Pizza We will be doing build your own pizza, so the toppings will vary but the dough will be the same. My husband will be doing the grilling. Toppings we will have: red, white or pesto sauce; olives, basil, tomato, onion, bell pepper, artichoke, mushrooms, cheese, pepperoni, bacon, sausage, chicken, hot peppers, sun dried tomatoes, roasted red peppers, prosciutto. http://www.foodnetwork.com/recipes/alton-brown/grilled-pizza-three-ways-recipe/index.html

Veggie Fried Rice

Fried Rice without extra veggies

1 bag Vegetable Stir-Fry Mix, 16 Oz, (I like Sugar Snap Pea Mix, you can use any you prefer.)
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp sesame oil
1/2 cup peas and carrots frozen mix
2 eggs
Scramble eggs, cook. Warm up carrots and peas and veggie mix. 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 veggies. Serve.

Fennel Salad
1 fennel bulb, bottom only

1 large carrot, peeled
1 celery stock'
2 scallions
vinaigrette dressing (store bought, use your favorite brand)
Slice veggies. Mix with enough vinaigrette to coat, check seasoning for salt and pepper.
Chicken Sausages cook according to package.

Week of June 20, 2021

Sun- Warm Lemon Pepper Chicken (Pampered Chef) Mon - Japanese Style Pork Chops (Food Network) Tue - Chicken Quesadilla Wed - Pasta Primavera Thur - Philly Cheese Steak Sandwiches Fri - Crock Pot Lasagna The Pampered Chef ® Warm Lemon Pepper Chicken Salad 8 oz (250 g) sugar snap peas 1 1/2 lbs (750 g) “B” size red potatoes 2 tsp (10 mL) salt 4 boneless, skinless chicken breasts (4 oz/125 g each) 2 tbsp (30 mL) Lemon Pepper Rub, divided 1 lemon 1 garlic clove, pressed 1/4 cup (50 mL) olive oil 1 medium red bell pepper 1/2 small red onion 1 jar (6 oz/170 mL) marinated artichoke heart quarters, drained 1/2 cup (125 mL) chopped fresh parsley (optional) DIRECTIONS: Place peas and 1/4 cup (50 mL) water into Large Micro-Cooker®. Microwave, covered, on HIGH 2-3 minutes or until crisp-tender. Drain using small Stainless Mesh Colander; rinse under cold water and set aside. Slice potatoes using Ultimate Mandoline fitted with v-shaped blade. Place potatoes, salt and enough water to cover into Micro-Cooker®. Microwave, covered, on HIGH 13-16 minutes or until tender, stirring twice; drain and set aside. Meanwhile, heat Grill Pan over medium heat 5 minutes. Rub chicken with 1 tbsp (15 mL) of the rub. Spray pan with olive oil using Kitchen Spritzer. Cook chicken 7–9 minutes or until Digital Pocket Thermometer registers 165°F (74°C) and juices run clear, turning once. Remove from pan; set aside and keep warm. For dressing, juice lemon to measure 2 tbsp (30 mL). Combine juice, remaining rub and garlic pressed with Garlic Press in Small Batter Bowl. Slowly add oil, whisking constantly; set aside. Thinly slice chicken, bell pepper and onion using Santoku Knife. Combine peas, chicken, bell pepper, onion, artichokes and parsley, if desired, in Stainless (6-qt./6-L) Mixing Bowl; mix well. Add potatoes and dressing; toss gently. Serve warm. Yield: 6 servings. Nutrients per serving: Calories 300, Total Fat 13 g, Saturated Fat 1.5 g, Cholesterol 50 mg, Carbohydrate 26 g, Protein 21 g, Sodium 600 mg, Fiber 4 g Chicken Quesidillas6 Mission® Medium/Soft Taco Flour Tortillas1 lb. Chicken Breast diced1 cup Mozzarella cheese, shredded1 cup Cheddar Cheese shredded1 teaspoon Seasoned Salt1/2 teaspoon Seasoned Pepper1/2 cup onions, diced1 cup Corn Salad/Salsa, preparedCooking sprayInstructionsIn a skillet, cook the meat, adding seasoned salt and pepper, until completely cooked. Place in bowl and set aside. Pour the two cheeses, corn salsa, and onions into the bowl with the meat and thoroughly mix. Place an equal amount of the filling mixture on each tortilla. Fold each tortilla over to create a "half moon" and press down lightly.
 Coat the skillet or griddle with cooking spray and warm to a medium heat. Lightly brown each quesadilla for two to three minutes on each side until the cheese melts. Remove quesadillas from the pan and cut each into 3 wedges. Serve with the sour cream. 1 lb lean ground beef OR 1 lb of very thinly sliced sirloin steak with 1 tbsp oil 1/2 yellow or sweet onion 1 green bell pepper Sliced Provolone cheese 4-6 hoagie rolls 1 tsp each salt and pepper 1 tsp onion powder 1 tsp garlic powder Mayo (optional) Season ground beef with salt, pepper, onion powder, and garlic powder. Chop onion and bell pepper into very small pieces. Add to meat in a large nonstick skillet. Use a spatula to chop meat up into small pieces. Brown beef mixture over meduim-high heat until no longer pink. Drain. Meanwhile, warm rolls in the oven on low heat (170-200F) or in the microwave for 10-30 seconds. Spread on Mayo if desired. Add scoops of the meat mixture until it reaches desired fullness. Top with 2 cheese slices. Philly Cheese "Steak" Sandwiches EASY Primavera 12 ounces fusilli (corkscrew) or bow tie pasta 1/2 pound broccoli florets and/or squash/zucchini 2 carrots, julienned 1 bell pepper, cut into thin strips 1/4 cup extra virgin olive oil 4 cloves of garlic, pressed 1 pint cherry tomatoes, halved 1/4 tsp red pepper flakes (optional) 1 jar (15 oz) of your favorite alfredo or parmesan cheese sauce (I use Bertolli) salt and pepper Directions Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Add the squash and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just fragrant, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. WARM option: Add the enire jar of cheese sauce and toss to combine. Season with salt and fresh ground pepper as needed. COOL option: allow pasta and veggies to cool. Toss with 1/2 the cheese sauce OR extra virgin olive oil and grated cheese.