Week of Dec 11, 2011

Sun - Biscuits (see Bread Recipe page) and Sausage Gravy
Mon - Mexican Lasagna (Pampered Chef)
Tue - Three Bean Chili
Wed - Chicken and Rissoto (pan fried chicken and boxed rissoto)
Thur - Raviolis (frozen, follow directions on box/bag)
Fri - Zuppa Toscana http://www.food.com/recipe/olive-garden-copycat-zuppa-toscana-38298


Sausage Gravy

1 lb breakfast sausage, browned reserve drippings

1-2 tbsp butter (if needed, see below)

2 tbsp AP flour

1 tsp onion powder

1 tsp garlic salt

salt and pepper to taste

3 cups milk

Scrap the pan and remove the big chucks. Leave 3 tbsp of drippings in pan, add melted butter to the pan if you do not have 3 tbsp of drippings. Mix the flour and seasonings (except salt and pepper). On high heat, using a whisk, add the flour mix to the pan. Stir until incorporated, then turn down the heat to low and stir for 1-2 minutes or until it smells nutty. Turn the heat back up to high and slowly add the milk, constantly whisking. Boil until the gravy comes to the thickness you like (remember it will continue to thicken off the heat for a bit). Mix in sausage. Taste, add salt and pepper as necessary.

Mexican Chicken “Lasagna”

¼ cup lightly packed fresh cilantro leaves

1 pkg (8 oz) cream cheese

2 cups (8 oz) shredded Monterey Jack cheese, divided

1 medium onion (about 2/3 cup chopped)

1 can (28 oz) enchilada sauce

12 (6-in.) corn tortillas

3 cups diced or shredded cooked chicken

Additional chopped fresh cilantro leaves (optional)

Chop cilantro with Chef’s Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well using Small Mix ‘N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 up of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.

To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle

with remaining ½ cup Monterey Jack cheese.

Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.

Yield: 8 servings Nutrients per serving: Calories 390, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 105 mg, Carbohydrate 25 g, Protein 26 g, Sodium 710 mg, Fiber 2 g

Cook’s Tip: This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and refrigerate. When ready to serve, let baker stand at room temperature 15 minutes. Microwave, covered, on HIGH 21-23 minutes or until hot. Proceed as recipe directs. Spicy enchilada sauce can be used for more kick.

If you do not have a DCB use a microwave safe 2 qt casserole dish.

3 Bean Beef Chili

1 lb ground beef

1 15.5 oz can Pinto beans

1 15.5 oz can Black beans

1 15.5 oz can Kidney beans

2 14 oz cans diced tomatoes (use ones with chilis, for hotter chili)

1 onion, diced

2 small cloves garlic

1 green and/or red bell pepper

2 cups beef stock

Salt and pepper to taste

1 tbsp oil

Brown beef, drain. In a large stock pan sauté onions and bell peppers on medium until onions are translucent. Add garlic, cook until fragrant. Add beef, beans, tomatoes with the juice, and stock to pan. Bring to a boil. Boil over medium heat for at least 30 minutes. OR cook in slow cooker (with the browned beef) on high for 6 hours. Taste and add salt and pepper accordingly.

This makes a lot of chili! You can refrigerate, after cooling completely, for up to 3 days or freeze for up to 6 months if in an airtight container.

Week of Dec 4, 2011

Sun - Rotissery Chicken
Mon - Cheddar Ham Turnovers
Tue - Smoky Black Bean Chicken Wraps
Wed - Oven Beef Stew
Thur - Chicken Curry and Ginger Rice
Fri - Fried Polenta with Sausage Ragu (see week of  May 29th 2011, I will pan frying the polenta round in 2 tbsp olive oil on medium heat until browned on each side instead of grilling)
Sat - Frozen Family Dinner

Rotissery Chicken - I will be attempting to do one in our new toaster oven - directions in the instruction manual. You can buy one from the store (Walmart or Yokes has good chickens, hot and ready) or roast one in the oven or DCB if you don't have a toaster oven that does this. See Week Sept 25, 2011 for recipe. Serving with boxed rice pilaf and peas.

Cheddar Ham Turnovers
Lay out rounds of refrigerated biscuit dough on a parchment paper-lined baking sheet. Spread onion and chive cream cheese on dough, top with shredded cheddar and chopped ham. Fold into half-moons and crimp to seal, brush with melted butter, then bake as the label directs. 



Smoky Black Bean Chicken Wraps (Pampered Chef)
Combine:
1 lb of cooked Chicken
1 can (15 oz) black beans, drained and
rinsed
1½ cups water
1-2 tbsp Smoky Barbecue Rub
(see Cook’s Tip)
2 cups cooked rice
1 tbsp Smoky Barbecue Rub
 In (12-in.) Skillet, Heat over medium-high heat 3-5 minutes or until heated through.
• Divide 4 oz shredded cheddar cheese evenly among six 11-in. flour tortillas; top with chicken mixture and optional ingredients such as lettuce, tomatoes and barbecue/hot sauce.
• Roll up tightly, cut wraps in half on a bias.

Oven Beef Stew

2 lb stew meat (beef cubes)
1 cup water, plus more as needed
2 tbsp Worcestershire Sauce
1 tsp each onion salt, garlic powder, salt and pepper
2 carrots, chopped

1/2 onion, chopped

2 celery stocks, chopped

4 potatoes, cubed

1 box beef broth

2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Preheat oven to 350f. In a 9x13 oven safe pan, water and Worcestershire sauce and seasonings, mix. Add meat and onion.

Bake, covered with foil, for 1-2 hours until ALMOST fork tender. Keep liquid level up to just covering meat by adding HOT water as needed.

Add veggies, and continue cooking until potatoes are tender.
When done, add broth. To thicken, combine 2 tbsp each butter and flour (do not use margarine). Whisk into stew and boil until it reaches desired thickness. Serve and enjoy.


Yellow Chicken Curry
2 tsp - 1 tbsp Panang Curry Paste (I like A Taste of Thai brand)
2 medium potatoes, cubed
1 bell pepper, diced
2 carrots, diced
1/2 onion, diced
1/2 tsp ground ginger
1 (13.5 oz) can Coconut Milk
1 can chicken stock
2 lb chicken, cubed
1 tbsp oil
In a large stock pot, cook chicken and vegatables (except potatoes) in oil until chicken is no longer pink. Add curry paste, coconut milk, ginger, potatoes and chicken stock to pot. Simmer on medium until at least potatoes are tender, up to 1 hour. Serve with white or jasmine rice.

Week of Nov 27, 2011

Mon - Chicken Piccata Pasta (Pampered Chef)
Tue - Breakfast for dinner
Wed - Sloppy Joes
Thur - Baked Chicken and Rice Casserole (see week of Oct 17th)
Fri - Pizza Hut (eating out)

The Pampered Chef ® Chicken Piccata Pasta Recipe

1 1/4 lbs (625 g) boneless, skinless chicken breast   2 tbsp (30 mL) olive oil, divided   1 1/2 tbsp (22 mL) Lemon Pepper Rub   3 cans (14 oz each) 33% reduced-sodium chicken broth (about 6 cups/1.5 L)    1/2 medium onion   12 oz (350 g) uncooked angel hair pasta   1 lemon   2 oz (60 g) cream cheese, softened   1 can (14 oz or 398 mL) quartered artichoke hearts in water, drained   1/4 cup (50 mL) capers, drained and rinsed  Chopped fresh parsley and grated fresh Parmesan cheese (optional)

Cut chicken into 1-in. (2.5-cm) pieces on Cutting Board. Combine chicken, 1 tbsp (15 mL) of the oil and rub in Stainless (4-qt./4-L) Mixing Bowl; toss to coat. Heat remaining oil in (12-in./30-cm) Skillet over medium-high heat 1–3 minutes or until shimmering. Add chicken to Skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink. Remove chicken from Skillet; set aside. Meanwhile, pour broth into Large Micro-Cooker®; microwave, covered, on HIGH 8–10 minutes or until broth comes to a boil. On clean cutting board, chop onion using Food Chopper. Add onion to Skillet; cook 10–20 seconds or until onion is fragrant. Carefully add broth and pasta to Skillet; cook, uncovered, 7–8 minutes or until pasta is tender, stirring occasionally  Zest lemon with Microplane® Adjustable Grater to measure 1 tbsp (15 mL). Juice lemon with Juicer to measure 2 tbsp (30 mL). Add zest, juice and cream cheese to Skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to Skillet. Cook, covered, 1–2 minutes or until heated through. Remove Skillet from heat; stir in capers. Garnish with parsley and Parmesan cheese, if desired

Yield: 6 servings Nutrients per serving: Calories 440, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 65 mg, Carbohydrate 53 g, Protein 35 g, Sodium 1410 mg, Fiber 6 g

Cook's Tip: To substitute Lemon Pepper Rub, in Step 1, toss chicken with 1 tsp (5 mL) each salt and coarsely ground black pepper. In Step 2, add 2 pressed garlic cloves to onion; cook as directed. In Step 3, increase lemon juice to 3 tbsp (45 mL). OR you can use any Lemon Pepper seasoning such as Ms Dash's Lemon Pepper. TUE - http://www.foodnetwork.com/recipes/neelys/buttermilk-waffles-with-homemade-strawberry-sauce-recipe/index.html also making sausage.

Sloppy Joes
1 lb ground beef (7% fat)
1 small can low sodium tomato sauce
1/4 cup ketchup
1 tsp garlic powder
1 tsp onion powder
2 tbsp sugar
1 tbsp seasoning salt (such as johnny's)
4 large (or 6 small) hamburger buns
4-6 slices of cheddar cheese
Brown and drain beef. Crumble. Add tomato sauce, ketchup, seasonings and sugar to beef in pan. Heat over medium heat until hot. Serve on toasted buns with cheese. I will be serving this with french fries and fresh carrot sticks.

THANKSGIVING

Here are my favorite Thanksgiving Recipes:
Roast Turkey  (See week of Sept 4, 2011)

Last year

Roasted Garlic Mashed Potatoes (below)
Sausage Dressing/Stuffing (below)
Candied Sweet Potato Casserole http://www.foodnetwork.com/recipes/ellie-krieger/sweet-potato-pecan-casserole-recipe/index.html
Green Bean Casserole http://www.frenchs.com/recipe/frenchs-green-bean-casserole-RE1511
Pumpkin Cheesecake (below) 
Apple Pie (see favorite desserts)
Double Chocolate Cream Pie (below)
Homemade Rolls (see bread recipes)


Roasted Garlic Mashed Potatoes
4 baking potatoes, peeled and diced
4 roasted garlic cloves, pressed (roast garlic at 350F wrapped in foil for 15-20 minutes or until browned)
4 tbsp butter
1/4 cup sour cream
1 tsp salt and pepper
Boil potatoes in a large stock pan until tender, do not over cook. Mash with potato masher or a ricer keep in pan. Add garlic, butter, sour cream and salt and pepper. Mix over low heat until butter is melted and everything is incorporated. Serve in a serving bowl immediately.


Pumpkin Cheesecake
Cheesecake part
Use philly cream cheese cheesecake recipe BUT cut filling recipe in half http://www.kraftbrands.com/philly/recipes/Pages/Recipe-Detail.aspx?recipeId=51183#category=816&subcategory=16193
Pumpkin part:

• 1/2 of a 15 oz can pumpkin
• 1/2 of a 14 oz can EAGLE BRAND® Sweetened Condensed Milk
• 1 large eggs
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• Make gramcracker crust in bottom of spring form pan (from link above). Put cheesecake filling in bottom of pan, keep out 2 tbsp of filling to make decorative swirl on top put this in a plastic zip bag or piping bag. Spread pumpkin on top of cheese cake. Pipe the extra cheesecake filling you kept out in a swirl/circle on top. Use a tooth pick to swirl together. Bake and cool according to philly cheesecake recipe above.

Double Chocolate Cream Pie
1 chocolate cookie crust
1 box instant chocolate pudding and ingedents, make according to package
2 cups whipped topping OR whipped cream
shaved chocolate or coco powder for decoration
Place 1/2 the pudding in the crust. Mix the other half with the whipped topping/whip cream. Spread mixture on top of pudding layer. Top with shaved chocolate or dust on coco powder. Refridergerate for at least 2 hours before serving.

Week of Nov 20, 2011

Sun - Pasta Fagoili (homemade soup, contact me for recipe AngelaLgsdn.com)
Mon - Chipotle Chili Cornbread Bake (Pampered Chef)
Tue - Mushroom Pork Chops
Wed - Pot Stickers and Fried Rice (Foodnetwork.com)
Thur - Thanksgiving
Fri - Enchiladas

Chipotle Chili Cornbread Bake Recipe

1 medium green bell pepper   6 green onions with tops, divided   1 lb (450 g) 90% lean ground beef   1 can (16 oz or 398 mL) chili beans in sauce, undrained   1 cup (250 mL) chunky salsa   2 tbsp (30 mL) Chipotle Rub   1 pkg (8.5 oz) corn muffin mix (see Cook’s Tip)   1 container (8 oz or 250 mL) sour cream   1 egg   1/2 cup (125 mL) shredded cheddar cheese (optional)   1 plum tomato, seeded and diced (optional)

Coarsely chop bell pepper using Food Chopper. Thinly slice green onions using Color Coated Chef's Knife, separating white and light green bottoms from tops. Reserve 1 tbsp (15 mL) of the onion tops for garnish. Place remaining tops into Classic Batter Bowl. In Deep Covered Baker, combine bell pepper, onion bottoms and beef; mix well. Microwave, covered, on HIGH 7-9 minutes or until beef is no longer pink, breaking into crumbles halfway through using Mix ‘N Chop. Remove baker from microwave using Oven Mitts; carefully pour off juices. Add beans, salsa and rub to beef mixture; mix well. Cover; microwave on HIGH 5 minutes or until hot. Meanwhile, combine muffin mix, sour cream and egg in batter bowl; mix well. Scoop muffin mixture evenly over chili using Medium Scoop; spread evenly to edges of baker using Small Spreader. Microwave, covered, on HIGH 7-9 minutes or until center of cornbread springs back when lightly pressed. Sprinkle cheese over cornbread, if desired; cover and let stand 5 minutes. Garnish with reserved onion tops and tomato, if desired.

Yield: 8 servings Nutrients per serving: Calories 360, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 85 mg, Carbohydrate 37 g, Protein 18 g, Sodium 960 mg, Fiber 5 g  Cook's Tip: If desired, 1 tbsp (15 mL) finely chopped chipotle peppers in adobo sauce can be substituted for the Chipotle Rub.  Mushroom Pork Chops 2 lb (4-6 peices) bone in, thin cut pork chops 1 can condensed mushroom soup 2 tbsp Worcestershire Sauce 1 tsp each salt and pepper water as needed 2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup with 1 1/2 cans full of water until combined. Add Worcestershire sauce and salt and pepper, mix. Place chops in soup mix, making sure not to overlap. Spoon sauce over top to coat. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just below covering chops. Add more HOT water as needed.  When chops are done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Replace chops in sauce. Serve immediately. Serve with mashed potatoes and a veggie. (We like seasoned green beans with this). POT STICKERS http://www.foodnetwork.com/recipes/guys-big-bite-/pot-sticker-ginger-pork-recipe/index.html serve with boxed fried rice prepared according to package. Enchiladas 1 1/2 - 2 cups cooked diced or shredded chicken (or leftover turkey) 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 Shredded cheese Mix soup, chili's, 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 in middle and cheese is melted.

Week of Nov 14, 2011

Mon - Easy Chicken Noodle Soup
Tue - DCB Microwave White Bean and Chicken Chilli
Wed - Beef Goulash
Thur - Grilled Cheese and Tomato Soup
Fri - Cal-zones


Swanson Easy Chicken Soup

4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)

Generous dash ground black pepper

1 medium carrot, sliced (about 1/2 cup)

1 stalk celery, sliced (about 1/2 cup)

1/2 cup uncooked extra wide egg noodles

1 cup shredded cooked chicken or turkey

Heat the broth, black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.

Stir the noodles and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring occasionally.

Tips:

• Flavor Variation: for Asian soup, add 2 green onions cut into 1/2-inch pieces, 1 clove garlic, minced, 1 teaspoon ground ginger and 2 teaspoons soy sauce. Substitute uncooked curly Asian noodles for the egg noodles.
• Flavor Variation: for Mexican soup, add 1/2 cup Pace® Picante sauce, 1 clove garlic, minced, 1 cup rinsed and drained canned black beans and1/2 teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for the noodles, adding them just before serving.
• Flavor Variation: for Italian tortellini soup, add 1 can (14.5 ounces) diced tomatoes, drained, 1 clove garlic, minced, 1 teaspoon dried Italian seasoning, crushed and 1 cup fresh spinach leaves. Substitute 1/2 cup frozen cheese tortellini for the egg noodles. Serve with grated Parmesan cheese.

Microwave White Bean and Chicken Chili (Pampered Chef)
3 whole heads garlic (about 48 cloves), unpeeled
¾ tsp salt, divided
3 tbsp olive oil, divided
2 poblano peppers
1 medium onion
1½ lb boneless, skinless chicken thighs
2 tbsp Southwestern Seasoning Mix (or taco seasoning, but omit salt above)
2 cans (15.5 oz each) Great Northern beans, drained
1 jar (16 oz) salsa verde
1. Using (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose
cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and
drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until
garlic is soft. Set aside to cool.
2. Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine
peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife.
Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well
using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover;
microwave an additional 4-6 minutes or until chicken is cooked through.
3. Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using
Mix ‘N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well.
Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.
NOTE: Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced
avocado or chopped cilantro. Yield: 8 servings (8 cups) Nutrients per serving: Light (1 cup): Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g NOTE: Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.


Beef Goulash
Use leftover beef roast OR 1lb of ground beef (80/20 0r 85/15) browned
2 cup beef or veggie stock
1 tbsp tomato paste
1 cup Hunts Garlic and Herb spaghetti sauce (or whichever brand/type you prefer)

• 3 cups Elbow Macaroni uncooked
• HOT water, if needed
• Heat all ingredients, except macaroni, in a large sauce pan over med-high heat. Simmer for 30+ minutes. Heat to boiling and add macaroni. Add extra HOT water or HOT broth to just to cover macaroni, if needed. Gently boil macaroni on med-high heat until tender and the sauce is thickened. 

Grilled Cheese and Soup

8 slices of bread

16 slices of cheese (I like cheddar)

butter

2 cans Campbell's Condensed Tomato Soup (made according to directions with water)

Goldfish crackers for soup

Lightly butter both sides of bread. Place 2 pieces of cheese on 4 of the bread slices. Top cheese with another slice of bread. move to a large non-stick skillet. Cover and cook on med-high/medium for 5-10 or until the bottom piece browns. Uncover. Turn sandwiches over and cook until brown on other side. Serve hot with hot soup.

• FRI -  http://www.pillsbury.com/recipes/pizza-joe-crescent-sandwiches/deb6b104-5465-4522-a0b8-85ff39ed2ee9/ NOTE: I wall be using the rest of the Hunts spaghetti sauce instead of pizza sauce

Week of Nov 7, 2011

Sun - Sun Dried Tomato and Smoked Cheese Sauce
Mon - Hot Italian Sandwiches
Tue - BBQ Pork Sandwiches
Wed - Shredded Pork Nachos (use leftover pork)
Thur - Italian Wedding Soup
Fri - Potato-Ham Bake (Better Homes and Garden Recipe) 
Sat - Stove Top Easy Chicken Bake


Sun Dried Tomato and Smoked Cheese Sauce

3 tbsp butter

3 tbsp flour

3 cups milk

1 cup shredded Smoked Gouda or Smoked Cheddar

1 cup shredded Mozerrela cheese

1/4 cup Sun Dried Tomatoes in oil

Salt and Pepper to Taste

In a large non-stick pan, melt the butter on a high heat. Whisk in the flour, turn down the heat to low, and keep it moving for about five minutes. Make sure it's free of lumps. Turn the heat back up to high and stir in the milk, simmer, stirring, until it starts to bubble. Turn down heat to medium. Stir in 1/3 of the cheese. Stir until the cheese is melted, then repeat 2x until all the cheese is incorporated. Stir in the Sun Dried tomatoes with oil. Taste. Season with salt and pepper. Serve over pasta - great on penne (3 cups uncooked, prepare according to package) or cheese stuffed pasta such as tortellini.


Hot Italian Sandwiches
1 Pillsbury Italian Loaf  (prepare according to package)
1 package sliced pastrami
1 package sliced deli ham
sliced porchini peppers
Sliced onion
5-8 slices provolone cheese
Mayo and Dijon Mustard (optional) 
Heat meat in microwave for 30 seconds, or until just warm. Layer ingedents on bread. Serve with chips and veggies with dip.


BBQ Pork
5 lb pork shoulder/roast (so there are leftovers)
2 tbsp BBQ Rub - such as Pampered Chef Smokey BBQ Rub
1/2 apple juice
Sauce: mix 1 cup BBQ sauce (you favorite brand), 1 tsp apple cider vinegar, 1 tbsp ketchup
4-6 hamburger buns
Rub pork with rub on both sides. (For better flavor, marinate in rub for 2 hours - to over night, if possible). Pour juice in roasting pan or dutch oven. Put pork in pan. Cover and bake at 325F for 4 hours or until the pork is fork tender and falling apart. Shred/chop about 2/3 of the roast and mix with sauce. Serve on buttered toasted buns. Top with cole slaw if desired. I will also be serving sweet potato fries (from frozen bag).


Pork Nachos - Toss 1 cup shredded pork with 1/2 cup salsa. Use Nacho recipe from week July 31, 2011 but add the shredded pork.


Italian Wedding Soup
Meatballs: Combine 1 lb ground turkey, 1/2 cup Italian style bread crumbs, 1 egg, tsp salt and pepper in a large mixing bowl (I like my Batter Bowl for this), mix just until combined. Do not over mix. Using small scoop, spoon out scoop-fulls of mix and drop meatballs in large nonstick skillet - all should fit. Cook on medium-high heat, stirring occasionally, until browned and internal temp of 185F is reached. 

Broth: Saute 1/2 medium onion, 1 chopped carrot, 2 chopped celery stocks and 2 cloves of pressed garlic in 1 tbsp olive oil in soup pot until tender. Add 12 cups chicken stock, meatballs and 1/2 lb chopped escarole. Simmer for 10 minutes. Serve with Parmesan Cheese shredded on top.

THUR - http://www.bhg.com/recipe/pork/potato-ham-bake/

FRI - http://www.kraftbrands.com/stovetop/hearty-meals/easy-chicken-bake/