Christmas Eve Dinner

Appitizers: Sun Dried Tomato Tapenade, Cheese Torta with crakers
Dinner menu:
Prime Rib Roast
Creamy Garlic and Chive Mashed Potatoes
Special Green Beans
Dinner Rolls (see Breads page)

Dessert: Bread Pudding with Whiskey Sauce with Vanilla Ice Cream
Appetizers: 
The Pampered Chef ®Greek Cheese Torta Recipe
1 loaf (16 oz/450 g) French baguette
Garlic Oil or olive oil
1 pkg (10 oz/300 g) frozen chopped spinach, thawed
2 pkg (8 oz or 250 g) cream cheese, softened
2 tbsp (30 mL) Greek Rub 

8 oz (250 g) crumbled feta cheese
1/2 cup (125 mL) sun-dried tomatoes in oil, drained and patted dry
3 tbsp (45 mL) shelled pistachios, coarsely chopped
Preheat oven to 375°F (190°C). Cut baguette into 1/4-inch-thick (6-mm) slices. Arrange bread slices in a single layer on Large Round Stone with Handles. Spray with oil using Kitchen Spritzer. Bake 10–12 minutes or until bread is golden brown. Remove from oven to Stackable Cooling Rack; cool completely.
Line small Colander with paper towels. Place spinach into Colander; wrap in paper towels and press until almost dry. Place cream cheese into Classic Batter Bowl; microwave on HIGH 30 seconds or until softened. Stir in spinach and rub; mix well. Add feta cheese; stir until well blended.
Finely dice tomatoes using Color Coated Paring Knife. Line Small Batter Bowl with plastic wrap; spread one-third of the cheese mixture evenly over bottom. Top with tomatoes, forming an even layer. Spread remaining cheese mixture over tomatoes.
To serve, invert torta onto serving platter. Remove plastic wrap. Press pistachios onto top of torta. Serve with toasted baguette slices or hearty crackers.
Yield: 32 servings Nutrients per serving: (about 1 tbsp/15 mL spread and 1 baguette slice): Calories 120, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 10 g, Protein 4 g, Sodium 270 mg, Fiber 1 Cook's Tip: If desired, 1 tsp (5 mL) lemon zest, 1/2 tsp (2 mL) dried oregano leaves and 1/4 tsp (1 mL) coarsely ground black pepper can be substituted for the Greek Rub.

The Pampered Chef ®Artichoke & Sun-Dried Tomato Tapenade Recipe
1 jar (6 ounces) marinated artichoke hearts 

6 sun-dried tomatoes packed in oil
1 small garlic clove, pressed
1 tablespoon toasted pine nuts
1 tablespoon snipped fresh parsley
1/8 teaspoon salt
Homemade Flatbread (optional)
Drain artichoke hearts and sun-dried tomatoes using small Colander. Place artichokes, tomatoes, garlic pressed with Garlic Press, pine nuts, parsley and salt on Cutting Board; finely chop together usingFood Chopper. Serve with Homemade Flatbread, if desired.
Yield: 12 servings Nutrients per serving: (1 tablespoon): Calories 20, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 2 g, Protein 1 g, Sodium 65 mg, Fiber less than 1 g 

Dinner:
Michael is in charge of the meat, so I don't have the recipe. But here is one I've seen that looks good. http://www.foodnetwork.com/recipes/paula-deen/foolproof-standing-rib-roast-recipe/index.html Note, you may need to keep on eye on your oven thermometer if you'll be using Paula Dean's recipe.



Creamy Garlic Mashed Potatoes
3 lb russet potatoes, peeled and cubed
1 cup cream
2 tbsp onion and chive cream cheese
6 cloves garlic, pressed
salt and pepper
Boil potatoes in heavily salted water until fall apart tender. Mash potatoes with a masher or put through a ricer to make more creamy. On medium heat, warm the milk and garlic in a small sauce pan, just until warm. Mix in cream and garlic mixture and cream cheese with potatoes. Taste, add salt and pepper as needed. Serve.


Special green beans: 1 thick slice of ham, diced OR 1/2 package of bacon. Boil or steam 2 1 lb bags frozen green beans with ham or 1 slice of the uncooked bacon, until they reach desired doneness. Drain. If using bacon: remove bacon slice, and add the rest of the crisped bacon in with the green beans. Toss with toasted almond slices, 2 tbsp butter, salt and pepper.


Bread Pudding

•  1 cups sugar
• 5 large beaten eggs
• 2 cups cream
• 2 tsp pure vanilla extract
• 1 loaf (or about 3 cups) stale french or italian bread
• 1/2 cup packed brown sugar
• 1/2 cup (1 stick) butter, softened
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 cup chopped pecans or sliced almonds
• Mix (granulated) sugar, eggs, cream, vanilla, in a large bowl. Mix 1/2 the butter, nuts and brown sugar in a mixing bowl. Put the bread cubes in a greased 9x13 baking dish. Add egg mixture, stir. Top with nut mixture. Let sit for 5-10 minutes before baking. Bake at 350f for 35-45 minutes.
• Whiskey Sauce: 1 cups heavy cream, 1/2 cup sweetened condensed milk, 1/4 cup brown sugar, 2 tbsp cornstarch, 3/4 cup bourbon or other whiskey, pinch salt, 2 tbsp unsalted butter, 
  In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm over bread pudding.

Week of Dec 18, 2011

Mon - Meatloaf (see week of October 30, 2011)
Tue - Baked Potato Chowder (Pampered Chef, Deep Covered Baker recipe)
Wed - Spaghetti and Italian sausage meatballs (packaged pasta and jar sauce)
Thur - Ham dinner
Fri - Frozen family meal
Sat & Sun - See Christmas Eve and Christmas Day


Loaded Baked Potato Chowder (Pamped Chef recipe - My Version)
1 lb package bacon Chop bacon into pieces. Cook in a skillet on med-high heat until crisp. 
3 large baking potatoes (about 2½ lbs/1.1 kg)
3½ cups (875 mL) milk, divided
4 oz (125 g) cream cheese, softened
2 tbsp (30 mL) butter
2-3 green onions 
(¼ cup/50 mL sliced)
4 oz (125 g) sharp cheddar cheese, grated
1 tsp garlic salt
1½ tsp (7 mL) salt
½ tsp (2 mL) coarsely ground black pepper
1. Keep one peice whole for cooking soup. Chop the rest of the bacon into pieces. Cook in a skillet on med-high heat until crisp. Remove from pain to allow to drain. Reserve 1 tbsp drippings to add to the cream cheese. 
2. Chop green onions. Revere white bottoms (without roots) for soup, and greens for topper.
3. Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour ½ cup (125 mL) of the milk over potatoes. Sprinkle on 1/2 tsp each salt and pepper, and the garlic salt, add in onion bottoms. Lay an uncooked strip of bacon over the potatoes.
4. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Remove and discard the onion peices and bacon strip. Coarsely mash potatoes with Mix ‘N Chop.
5. Whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 1 cup milk, 1/2 cup cream whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot. 
Carefully remove baker from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black pepper, and mix using Small Mix ‘N Scraper® until cheese is melted. Serve with toppings, if desired.
ANGIE;S NOTE: my version (above, is more then likley higher in fat and calories. Yield: 6 servings (8 cups/2 L) U.S. Nutrients per serving (about 11/3 cups/325 mL): Calories 390, Total Fat 19 g, Saturated Fat 11 g, Cholesterol 65 mg, Carbohydrate 43 g, Protein 14 g, Sodium 880 mg, Fiber 3 g
Cook’s Tip: For a lighter version, omit butter. Substitute fat-free (skim) milk, reduced-fat (Neufchâtel) cheese and light cheddar for the 2% milk and full-fat cheeses. U.S. Nutrients per serving: Calories 300, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 30 mg, Carbohydrate 43 g, Protein 16 g, Sodium 890 mg, Fiber 3 g


Meatballs
Combine 1 lb ground Italian Sausage, 1/2 cup Italian style bread crumbs, 1 egg, 1 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 or medium size scoop, spoon out scoop-fulls of mix, roll into ball 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. Add 1 jar of marinara sauce to skillet. Simmer until hot. Meanwhile, cook pasta according to package directions.


Ham Dinner (Maple Ginger Glaze)
1 large ham (7+ lbs) cook 20 minutes per pound in roasting pan in a 350F oven, covered with foil, except for the last 30 minutes, which is when I put on the glaze (below). Maple Ginger Glaze: in a microwave safe bowl, mix 1/4 cup maple syrup, 1/4 cup apple juice or cider, 1/4 cup packed brown sugar, 1/4 finely crushed ginger snaps, 2 tbsp Dijon mustard. Place in microwave for 30 seconds on high. At the last 30 minutes of cooking, poor glaze over ham and spread all over ham.
Serve with mashed potatoes, green beans, and rolls.

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.