Week of Jan 15, 2011

Sun - Easy Beef Bolognese
Mon - Crescent Ham and Cheese Rolls http://www.pillsbury.com/recipes/ham-and-cheese-crescent-roll-ups/fa391d2f-a05e-4184-a593-b1fc2fc315cf/
Tue - Ground Beef Tacos (see Sept 18, 2011)
Wed - Chicken Marsala http://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe/index.html
Thur - Beef Tips and Rice
Fri - Quick Chicken Primavera Risotto (Pampered Chef)

Beef with white rice

for beef:

2 lbs of beef stew meat

2 cups of water

salt, pepper, garlic salt (sprinkle to taste)

1 tbsp of Worcestershire sauce OR browning sauce

1 tbsp butter mixed with 2 tbsp of flour (looks like little beads) if needed to thicken sauce when done.

Mix ingredients in a 9x13 pan. Cover with foil and bake at 350 for 2 hours (or in crock pot for 6 hours) Follow directions on package for rice (minute rice is fine). Serve over white rice and beside a veggie or salad. To feed your whole family, you might need to double the recipe (but still in a 9x13 pan).

Easy Beef Bolognese

Ingredients

·                                 2 tablespoons olive oil

·                                 4 ounces pancetta or bacon, diced browned

·                                 1 1/2 cups chopped yellow onions

·                                 1/2 cup diced carrots

·                                 1/2 cup diced celery

·                                 1 tablespoon minced garlic

·                                 1/4 teaspoon ground nutmeg

·                                 2 tsp thyme

·                                 3/4 cup broth

·                                 1 lb ground beef

·                                 2 (14 1/2-ounce) cans crushed tomatoes and their juices

·                                 3 oz cream cheese

·                                 3 tablespoons chopped parsley leaves

·                                 Salt and freshly ground black pepper

·                                 1 pound fettuccine

·                                 1 cup freshly grated Parmesan cheese

Directions

In a large pot, heat the oil over medium high heat. Add the ground beef and cook, stirring, until browned. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, nutmeg and thyme, and cook for 30 seconds. Add the pancetta or bacon, tomatoes and simmer, stirring occasionally, over medium high heat until the sauce is thickened and flavorful, 20 to 30 minutes. Stir in the cream cheese and parsley, and adjust the seasoning, to taste. Remove from the heat and cover to keep warm.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine until al dente, about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend.

The Pampered Chef ® Quick Chicken Primavera Risotto Recipe

2 boneless, skinless chicken breasts (about 6 ounces each)  Salt and coarsely ground black pepper  Basil Oil or olive oil   1 lemon, cut in half crosswise   1 medium onion   1 large garlic clove, pressed   2 packages (8.8 ounces each) buttery or roasted chicken flavor pre-cooked rice   1 medium carrot, peeled   1 medium zucchini   2 plum tomatoes   2 - 2 1/2 cups chicken broth   1/2 cup (2 ounces) grated Asiago cheese   1/4 cup snipped fresh basil   2 ounces mascarpone cheese or cream cheese (optional)

1. Flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer. Season both sides with salt and black pepper. Lightly spray (12-in.) Skillet with oil using Kitchen Spritzer; heat over medium-high heat 1-3 minutes or until hot. Arrange chicken and lemon halves, cut sides down, in Skillet; cook 3-4 minutes on each side or until center of chicken is no longer pink (do not turn lemon halves). Remove chicken and lemon from Skillet. Cool slightly; slice chicken into 1/2-inch pieces using Chef's Knife and set aside. 2. Chop onion using Food Chopper. Lightly spray same Skillet with additional oil. Cook onion and garlic pressed with Garlic Press over medium heat 4-6 minutes or until onion is tender. 3. Add rice; juice caramelized lemon halves into Skillet using Citrus Press. Cook and stir 3-4 minutes or until juice is completely absorbed into rice. Cut carrot into julienne strips using Julienne Peeler. Slice zucchini using Crinkle Cutter. Seed tomatoes; dice using Utility Knife. Add vegetables and 2 cups of the broth to Skillet; bring to a boil. Reduce heat to medium; simmer 4-5 minutes or until broth is slightly thickened. Stir in chicken; cook until heated through. 4. Remove risotto from heat. Add Asiago cheese and basil; stir until cheese is melted and sauce is thickened (adjust sauce consistency with additional broth, if necessary). Stir in mascarpone cheese, if desired.

6 servings.  Yield: 6 servings Nutrients per serving: Light: Calories 250, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 45 mg, Carbohydrate 31 g, Protein 20 g, Sodium 940 mg, Fiber 3 g

Week of January 8, 2012

Cheese Zombie (school lunch pic)

Mon - "Cheese Zombies" (recipe below) and tomato soup
Tue - Fajitas (See Week of June 30, 2011)
Wed - Greek Chicken Pot Pies (Pampered Chef Recipe)
Thur - Tyson Chicken Sandwiches (frozen patties, cooked according to package)
Fri - Hearty Chicken Noodle Casserole (Campbell's recipe) http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=50682&ref=%2fSearchRecipesResult.aspx%3fq%3dhearty%2bchicken%26filter%3d

The Pampered Chef ® Greek Chicken Pot Pies Recipe

1/2 pkg (17.3 oz or 397 g) frozen puff pastry sheets (1 sheet), thawed   1 small onion   1 lemon   1 medium zucchini   1 medium red bell pepper   2 tsp (10 mL) olive oil   1 1/2 lb (700 g) boneless, skinless chicken thighs   2 tbsp (30 mL) Greek Rub   1 can (10.7 oz/284 mL) condensed cream of chicken soup   1 1/2 cups (375 mL) chicken broth   1/4 tsp (2 mL) coarsely ground black pepper

1. Preheat oven to 425°F (220°C). Unfold pastry sheet onto Large Grooved Cutting Board. Using narrow end of clear Food Chopper collar, cut out six pastry circles. Place circles on Large Round Stone with Handles; bake 14-16 minutes or until pastry is golden brown. 2. Meanwhile, finely chop onion with Food Chopper. Zest lemon using Microplane® Adjustable Grater to measure 1 tsp (5 mL) zest. Juice lemon using Juicer to measure 3 tbsp (45 mL) juice. Using Ultimate Mandoline fitted with v-shaped blade, slice zucchini; cut slices into quarters with Santoku Knife. Dice bell pepper into 1/2-in. (1-cm) pieces. 3. Add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Dice chicken using Chef's Knife. Combine chicken and rub in Stainless (4-qt./4-L) Mixing Bowl; toss to coat using Chef's Tongs. Add onion and chicken to Skillet and cook 4-5 minutes or until chicken is no longer pink in center. Stir in zest, juice, soup, broth and black pepper; cook, stirring occasionally, 3-4 minutes or until mixture comes to a simmer. Add zucchini and bell pepper to Skillet; cook 2-3 minutes or until vegetables are crisp-tender. 4. Remove baking stone from oven to Stackable Cooling Rack. Divide filling among serving bowls; top with puff pastry circles. 6 servings.

Nutrients per serving: Calories 300, Total Fat 15 g, Saturated Fat 4 g, Cholesterol 100 mg, Carbohydrate 15 g, Protein 26 g, Sodium 860 mg, Fiber 2 g

"Cheese Zombies" and Campbell's Tomato Soup
This recipe you can use my bread recipe at the last stage of the recipe (on the bread recipe page) OR 2 packages of Grands biscuits kneaded together; and any cheese you prefer, although if you want it to taste like the "cheese zombies" we remember for Zillah Elementary, you have to use Velveta!
Preheat oven to 350F. Place a rolled out 1/4 inch think rectangle of dough on a greased cookie sheet. Please cheese slices on dough, touching but not overlapping. Place another rectangle of dough on top. Brush top with melted butter. Bake until the dough is done, lightly browned and the cheese is melted (about 20-30 minutes). Let cool 5 minutes before cutting. Serve warm with hot soup.

week of January 2, 2012

Mon - Minestrone Soup
Tue - Tator Tot Casserole
Wed - Chicken Creole with Chilli Cream Sauce (Campbell's recipe) http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=30&ref=%2fSearchRecipesResult.aspx%3fq%3dchicken%2bcreole%26filter%3d
Thur - Sausage Peppers and Potatoes
Fri - Pizzas http://www.foodnetwork.com/recipes/alton-brown/pizza-pizzas-recipe4/index.html

Minestrone Soup
1 (28 oz) can crushed tomatoes with basil and oregano
1 can tomato paste
1 can kidney beans
1 can garbanzo beans (chickpeas)
1 bag (11 oz) frozen Italian veggies (zucchini, carrots, peppers)
1/2 medium onion, chopped
1 cup frozen green beans
Box of chicken or veggie stock
1 cup pasta, cooked and drained
1 tbsp olive oil
3 garlic cloves, pressed
Salt and pepper to taste
Cook onion in oil in a large stock pot until translucent. Add garlic, saute until fragrant. Add stock and tomatoes, heat on high until boiling. Add other ingredients. Heat on medium-high heat until hot. Taste, add salt and pepper to taste. Serve with shredded Parmesan cheese on top.

tator tot casserole

1 can of condensed cream of mushroom soup

1 bag of tator tots

1 lb ground beef

2 cups shredded cheddar cheese

salt and pepper

1. Crisp tots in oven on a cookie sheet at 425F for 10 minutes. Brown and drain ground beef.

2. Layer 1/2 the tots, 1/2 the soup, 1/2 beef and then 1/2 the cheese in a 2 quart casserole dish. Sprinkle with salt and pepper. Repeat. Bake at 350F until warm in center, about 30 minutes.

Sausage, Peppers and Potatoes Dinner

1 lb Italian Sausage

1 green bell pepper, chopped

1 red bell pepper, chopped

1 onion, chopped

4 medium potatoes, cubed

In a large non-stick skillet, cook ingredients together on medium heat until sausage is cooked through and potatoes are tender. Add salt and pepper to taste. Serve hot with crusty bread.

Week of Dec 26, 2011

Mon -Ham and Beans (See week of Oct 2, 2011)
Tue - Creamy Lemon Pesto (Pampered Chef recipe)
Wed - Easy Salisbury Steak (Campbell's recipe) http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=25529&CID=EM-PX-MM-186
Thur - Family Burrito Bake (Pampered Chef recipe)
Fri - Microwaved "Baked" Zitti and Sausage

Creamy Lemon-Pesto Chicken & Linguine

Ingredients:
1   lemon 2   tbsp (30 mL) butter, melted 2   tbsp (30 mL) all-purpose flour 1   cup (250 mL) 2% milk 1   garlic clove, pressed 1/2   cup (125 mL) prepared basil pesto		6   boneless, skinless chicken breasts (about 4 oz/125 g each) 1   tbsp (15 mL) Citrus & Basil Rub 12   oz (350 g) uncooked linguini pasta 2   plum tomatoes 1/4   cup (50 mL) thinly sliced fresh basil leaves

Directions:
1.	Zest lemon using Microplane® Zester to measure 2 tsp (10 mL). Combine butter and flour in Classic Batter Bowl; whisk until smooth. Add lemon zest, milk and garlic pressed with Garlic Press to butter mixture; whisk well. Microwave, covered, on HIGH 3-4 minutes or until thickened, stirring every 60 seconds. Add pesto; mix well.
2.	Season chicken with rub. Place chicken in Deep Covered Baker, overlapping as necessary. Pour sauce over chicken. Microwave, covered, on HIGH 12-15 minutes or until internal temperature reaches 165°F (74°C) in thickest part of chicken and centers are no longer pink. Carefully remove baker from microwave using Oven Mitts. Let stand, covered, 5 minutes.
3.	Meanwhile, cook pasta according to package directions; drain. Set pasta aside and keep warm. Seed and dice tomatoes. Serve chicken and sauce over pasta; garnish with tomatoes and basil.
Yield: 6 servings  Nutrients per serving: U.S. Nutrients per serving: Calories 480, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 75 mg, Carbohydrate 50 g, Protein 34 g, Sodium 500 mg, Fiber 3 g  U.S. Diabetic exchanges per serving: 3 starch, 1 vegetable, 3 low-fat meat, 1 fat (3 carb)  Cook’s Tips: If desired, store-bought lemon-pepper seasoning can be substituted for the Citrus & Basil Rub.  Rice or other types of pasta such as spaghetti can be substituted for the linguine, if desired.

Mircowaved “Baked” Ziti

Ingredients

1 lb of Italian sausage (or ground beef, seasoned with 1 tbsp of Italian seasoning, 2 tsp black pepper, 2 tsp seasoning salt [such as Johnny’s], 2 tsp garlic salt)

1 can/jar (660 – 780 grams) of your favorite tomato based pasta sauce

1 cup of shredded mozzarella or “Three Italian cheese” packaged mix

½ cup of shredded parmesan cheese

3 cups pasta (penne, zitioni or rigatoni work best, but you can use any that take 9-11 minutes to cook according to package)

3 ¾ cups water or chicken broth

2 tsp black pepper

2 tsp salt

1 tbsp olive oil

Directions:

Arrange the sausage (or meat) in an even layer on the bottom of the Baker. Cover and cook in the microwave on HIGH for 7-9 minutes or until no longer pink. Take out of microwave (remember the baker will be HOT use potholders) drain meat, crumble into small bite size pieces, and set aside.

Add pasta, oil, salt, pepper, and water or broth to baker. Cover, and microwave on HIGH for 16-19 minutes until pasta is tender, stirring after 10 minutes.

Drain pasta, if needed.

Mix pasta, sauce, meat, and ¾ of the cheese in the baker. Put the remainder of the cheese on the top of the mixture.

Microwave on HIGH, covered, until cheese is melted and bubbly, aprox 3 minutes. Enjoy!

Yields 6-8 servings.

Christmas Day Breakfast

Cinnamon Rolls (see breads recipes page, to right)
Egg and Sausage Casserole bake (below)
Hashbrowns with smoked ham (below)

Egg and Sausage Casserole Bake

1 lb roll breakfast sausage

5 eggs

3 oz cream cheese, softened

1 cup shredded cheddar cheese

1/2 can cream of mushroom soup

1 tsp each salt and pepper

Preheat oven to 350F. Brown and drain the sausage.  In a separate bowl, soften the cream cheese in microwave for 10 seconds. Mix cream cheese, eggs, salt, pepper, and soup together. Pour into a 9 inch round pie pan. Softly shake pan a little to let egg mix settle down and let air out. Sprinkle cheese on top. Bake until center reaches 165F temp, is brown on top, and sets up - about 40-60 minutes. Let sit for 5-10 minutes before slicing.

OR EASY ONE PAN MEAL: if you'd like to make this disha whole meal, layer two bags of Jimmy Dean Sausage/bacon Breakfast Skillet in a 9X13 inch pan. Remove the sausage from the list. Double the recipe above and pour over the Sausage mixture.

Hashborwns with Ham

1 package Ore-Ida shredded hashbrowns (frozen bag) OR 4 large baking potatoes, peeled cleaned and shredded and patted dry.

2 tsbp veggie oil

1 thick cut steak ham, cubed

Salt and Pepper to taste

In a lrage skillet, heat oil on med-high. Add in potatoes. Sprinkle generously with salt and pepper. Once potatoes are browned on one side flip them and had the ham. Stir. Brown other side. Add additional salt and pepper if needed. Serve warm.

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.