Week of March 17, 2013

Mon - Quick Chicken Primavera Risotto (Pampered Chef)

Skillet Beef and Macaroni (Campbell's)

Tue - Saige's Birthday Dinner out
Wed - Skillet Beef and Macaroni (Campbell's recipe)
Thur - Beef Raviolis with Easy Tomato Sauce
Fri - Pork Chops with Apples and Garlic Mashed Potatoes (Foodnetwork.com)

Quick Chicken Primavera Risotto Pampered Chef Season’s Best® Spring/Summer 2006.
MY NOTE I will be substituting a Steamfresh Italian Blend (12 oz frozen veggie bag) for the veggies.
2 boneless, skinless chicken breast halves (about 6 ounces each), flattened to ½-inch thickness
Salt and ground black pepper
Basil Oil
1 lemon, cut in half crosswise
1 medium onion, chopped
1 large garlic clove, pressed
2 packages (8.8 ounces each) buttery or roasted chicken flavor, pre-cooked rice
1 medium carrot, cut into julienne strips
1 medium zucchini, sliced
2 plum tomatoes, seeded and diced
2-2½ cups chicken broth
½ cup (2 ounces) grated fresh Asiago cheese
¼ cup snipped fresh basil leaves
2 ounces mascarpone cheese or cream cheese (optional)
1. Season chicken with salt and black pepper. Heat (12-in.) Skillet over medium-high
heat 5 minutes; lightly spray with oil. Arrange chicken and lemon halves, cut sides
down, in skillet; cook 6-8 minutes or until chicken is no longer pink, turning
chicken once. Remove from skillet; cool slightly. Slice chicken into ½-inch pieces
and set aside.
2. Lightly spray same skillet with oil. Cook onion and garlic over medium heat
4-6 minutes. Add rice and juice from caramelized lemon halves; cook and stir
3-4 minutes. Add carrot, zucchini, tomatoes and 2 cups of the broth to skillet;
bring to a boil. Reduce heat to medium; simmer 4-5 minutes or until broth thickens
slightly. Stir in chicken; cook until heated through.
3. Remove risotto from heat. Add Asiago cheese and basil; stir until cheese melts and
sauce thickens (adjust consistency with additional broth, if necessary). Stir in
mascarpone cheese, if desired.
Yield: 6 servings
Nutrients per serving: Calories 260, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 40 mg,
Carbohydrate 31 g, Protein 19 g, Sodium 790 mg, Fiber 2 g

Skillet Beef Macaroni http://www.campbellskitchen.com/Recipes/RecipeDetails?recipeId=50389&CID=EM-PX-MM-4149

Beef Raviolis and Easy Tomato Sauce

1 can (14.5 oz) Diced Italian Seasoned Tomatoes

1/4 cup good extra virgin olive oil

salt and pepper to taste

1/2 cup of freshly grated parmesan cheese for serving

1 bag of frozen Beef Ravioli (25 oz, I use Rosetto brand)

 Cook ravioli according to package directions and keep warm. In a large skillet combine tomatoes (with juice), oil, salt and pepper heat on medium heat until hot. Toss the ravioli with the sauce and serve immediately with cheese.

Pork Chops with Apples and Garlic Mashed Potatoes

http://www.foodnetwork.com/recipes/food-network-kitchens/pork-chops-with-apples-and-garlic-smashed-potatoes-recipe/index.html

Week of March 10, 2013

Mon - Tuscan White Bean Soup
Tue - Beef Enchiladas
Wed - Perogies and Kielbasa
Thur - Pot Roast (See Oct 7, 2012)
Fri - Parmigiana Chicken Sandwiches
Sat - Shepard's Pie 

Tuscan White bean soup http://www.foodnetwork.com/recipes/giada-de-laurentiis/tuscan-white-bean-and-garlic-soup-recipe/index.html

Beef Enchiladas

1 lb ground beef, browned and drained

1 (7 oz) can El Pato Salsa de Chile Fresco sauce 

1 (8 oz) can tomato sauce (for extra spicey, omit tomato sauce and use 2 cans of above)

1 tsp cumin

1 tsp paprika

10 - 12 corn tortillas (taco size)

10 - 16 oz Shredded Cheese

Mix sauces and spices 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 beef, sauce 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 sauce mix over the top. Sprinkle with cheese.

Heat in 350F degree oven for about 30 minutes, until the cheese is melted and the middle is hot.

NOTE: the sauce is spicy, taste before mixing. If you prefer less spicy you can substitute more tomato sauce or use canned enchilada sauce instead.

Pierogies and Kielbasa http://www.foodnetwork.com/recipes/grilled-pierogies-and-kielbasa-recipe/index.html?oc=linkback

Parmigiana Chicken Sandwiches
4 Tyson Chicken Breast Patties
4 hamburger buns
Mrs. Dash Italian Medley (or similar Italian seasoning)
Kraft Parmesan Cheese
Garlic Salt
Butter
4 (1/2 inch) slices of fresh mozzarella cheese
1 cup Marinara Sauce
Olive Oil
Coat cookie sheet with olive oil. Sprinkle patties with Mrs. Dash and parmesan cheese. Place patties on cookie sheet and cook in oven according to package directions for oven.
Meanwhile, butter buns and sprinkle garlic salt on them. Toast using toaster oven or in oven with patties. Warm marinara sauce.
When patties are cooked, assemble sandwiches: place patty on bottom bun, place cheese slice on patty. Spoon sauce on cheese then place top bun on. Serve immediately.

Shepard's Pie
1 pie shell (just bottom part) dotted with fork (optional)
1 cup left over pot roast, shredded or chopped
1 cup frozen mixed veggatables
2 cups left over mashed potatoes
1 cup left over pot roast gravy
Oven at 350 bake shell 1/2 way - about 8 minutes. (If you prefer a crust-less pie, just omit the crust and butter the pan.) Then arrange meat on bottom, sprinkle in veggatables, spoon over gravy. On the top, spoon over the mashed potatoes. Bake until hot and top is browning on edges. 

week of march 3 2013

Sun - Tempura Chicken Fingers
Mon - Artichoke and Red Pepper Risotto 
          (Pampered Chef, 29 Minutes to Dinner vol 2 pg 105)

30 Minute Chicken

Tue - Nacho Casserole
Wed - Roast Chicken and Potatoes 
Thur - Orange-Ginger Pork Kabobs
Fri - Chicken Pot Pie

Tempura Chicken Fingers http://www.foodnetwork.com/recipes/emeril-lagasse/tempura-chicken-fingers-with-plum-sauce-and-ginger-stir-fried-vegetables-recipe/index.html

Mon- Request PDF file, AngelaLgsdn@aim.com

Nacho Casserole http://www.pillsbury.com/recipes/southwest-nacho-casserole/04cd0177-461f-427d-a66a-3bcec8cceaa4

Roast Chicken - 30 Minute Chicken (Pampered Chef)

Chicken:

1 whole chicken (3½-4 pounds)

1 tablespoon olive oil

Lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Kitchen Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck; then tuck under back of chicken. Place chicken on Cutting Board; brush with oil using Chef’s Silicone Basting Brush.

For seasoning mixture, combine ingredients in Prep Bowl; mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, in baker.

Microwave, uncovered, on HIGH 25-30 minutes or until Pocket Thermometer registers 165oF in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170F).

Yield: 4-6 servings. Nutrients: per serving: Calories 490, Total Fat 29 g, Saturated Fat 8 g, Cholesterol 165 mg, Carbohydrate 2 g, Protein 52 g,Sodium 450 mg, Fiber 0 g 

Variations:  Spice rubs and seasoning mixes give alternate flavors to your chicken.

All-in-One Chicken Dinner - Prepare chicken as directed above and place in baker. Combine 1 cup each celery and carrots, cut into 1-inch pieces, and 3 cups red or russet potatoes, cut into 2-inch pieces, in Classic Batter Bowl. Toss with additional seasoning, if desired. Arrange vegetables around chicken. Microwave, uncovered, on HIGH 35-40 minutes or

until Pocket Thermometer registers 165oF in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170F).

Orange Ginger Pork Kabobs

Ingredients

• 2 1/4 pounds pork meat, cubed
• 1 1/3 cups coriander seeds
• 1 bottle Iron Chef Orange Ginger Sauce & Glaze
• 3 orange, peeled, sectioned, and cut into bite-size pieces
• 1 hot chile pepper, minced
• 1 bunch fresh cilantro

Directions

Place pork meat into a large nonmetallic bowl. Grindthe coriander seed in a mortar and pestle, and rub intothe meat. Pour Iron Chef Orange Ginger sauce over meat, and mix in minced chile pepper and chopped orange. Cover, and refrigerate for 24 hours. Turn the meat over every couple of hours.

1. Preheat grill for medium heat. Remove the lamb andorange pieces from marinade, and transfer marinade to a small saucepan. Set marinade aside. Thread the cubes of lamb on skewers, alternating with pieces of orange, and starting and finishing with a piece of orange.
2. Place the skewers on the grill. Cook slowly until slightly charred, and cooked to your preference. Transfer skewers to a warm dish, and cover for 5 minutes.
3. Serve with Iron Chef Orange Ginger sauce, garnished with sprigs of fresh cilantro.

Chicken Pot Pie

1 cup cooked, diced chicken or turkey

1 can cream of chicken soup

1 small bag of frozen mixed veggies or peas and carrots

1 cup cooked, diced potatoes

1 tsp each salt and pepper

2 pie crust rounds (recipe below, or use ready made Pillsbury Pie Crust)

Egg wash: 1 egg and 1 tbsp water beaten together

Preheat oven to 350F. Place 1 pie crust in a 9 inch pan. In a large bowl combine chicken, soup, veggies, potatoes and salt and pepper. When well mixed, spoon into crust. Top with other pie crust round. Cut slits in top crust for venting. Brush top crust with egg wash. Cook for 30 minutes or until crust is golden brown.

 Flaky Pie Crust

2 1/2 cups flour

1 tsp salt

1 tbsp sugar

8 tbsp butter

6 tbsp Crisco shortening

1 tbsp white vinegar

2 tbsp - 1/4 cup water

Using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). After resting, roll out into 2 circles for your pie.

Week of Feb 24, 2013

Sun - Ham and Cheese Pan Souffle (Foodnetwork.com)

Mon - Pulled Pork Sandwiches and Sweet Potato Tots 
Tue - Chicken and Shrimp Fajitas
Wed - Sweedish Meatballs
Thur - Chicken Satay with white rice (Thai Kitchen recipe)
Fri - Birthday Dinner out!
Sat - Florentine Stuffed Chicken Breasts (Pampered Chef, Stoneware Inspirations, PG105)

Ham and Cheese Pan Souffle http://www.foodnetwork.com/recipes/food-network-kitchens/ham-and-cheese-pan-souffle-recipe/index.html

Pulled Pork Sandwiches
2 lb pork loin/roast 
2 tbsp BBQ Rub - such as Pampered Chef Smokey BBQ Rub
1/2 apple juice
Sauce: mix 1/2 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. Check meat every hour and turn over; add boiling water if liquid level is low.Shred/chop meat and mix with sauce. Serve on buttered toasted buns. Top with cole slaw if desired. I will also be serving sweet potato tots (from frozen bag).

Chicken and Shrimp Fajitas

2 skinless, boneless chicken breasts, cut into strips

1/2 lb cleaned shrimp

3 tablespoons lime juice

Zest of 1 lime

1 garlic clove, minced

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 red bell pepper

1 green bell pepper

1 medium onion

2 garlic cloves, pressed

1/4 tsp cumin

Salt and pepper

Fajita size Flour tortillas

Toppings if desired: sour cream, guacamole, cheese, Pico De Gallo, extra lime juice

Sprinkle meat with cumin, onion powder, garlic powder, salt and pepper. In a large skillet, heat 1 tbsp veggie oil over medium-high heat. Cook meat, peppers, onion, and garlic until chicken is cooked through. Add lime juice and zest. Serve with warmed tortillas and toppings.

Chicken Satay http://thaikitchen.com/Recipes/Appetizers/Chicken-Satay.aspx

Week of Feb 17, 2013

Sun -  Parmesan Chicken
Mon - Tomato Bisque 
Tue - Chicken Enchilada skillet 
Wed - Homemade Pizza
Thur -  Teriaki Salmon with Edamame Rice (Pampered Chef recipe, ask for PDF file)
Fri - Chicken con Broccoli

Parmesan Chicken

4 skinless, boneless chicken breast halves

1 cup Shredded Parmesan cheese

1 cup Italian Style Bread Crumbs

1 tbsp each salt and pepper

1 tbsp garlic powder

1/2 cup flour

2 eggs

2-3 cups milk

olive oil

1 cup shredded Mozerella Cheese

1 1/2 cups marinara sauce

Sprinkle chicken with salt and pepper. Mix cheese, bread crumbs and garlic powder together.

To bread the chicken you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack, a fork. Set up the assembly line: bowl with 2 cups of milk, paper plate with flour, large bowl with eggs and 1 cup milk beaten together, paper plate with cheese mix, and last the cooling rack. Put all the chicken in the 1st bowl. let set in the milk for 5 minutes. One piece at a time, place on the flour and coat with the coating. Then dip in the egg mix. Last place on cheese mix, . Lay on the cooling rack until all pieces are breaded.

Preheat oven to 425F. Heat 3 tbsp olive oil in a large oven safe skillet on med-high heat. Add chicken one at a time. Cook until golden brown on both sides, about 3-4 minutes each side. Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes. Serve with cooked spaghetti with marinara sauce.

Tomato Bisque http://www.foodnetwork.com/recipes/jeff-mauro/roasted-tomato-bisque-recipe/index.html

Enchilada Skillet http://www.ro-tel.com/recipes-Chicken-Enchilada-Skillet-2273.html

Chicken Con Broccoli
1 (15 oz) jar of Alfredo Sauce (I like Classico Creamy Alfredo)
4-6 oz (about 2-3 cups) orecchiette or shell pasta
1 lb chicken breast, cubed
1 1/2 tbsp roasted garlic, pressed
2 tbsp Herb Rub (such as Pampered Chef, or Mrs. Dash)
Salt and Pepper
2 tbsp Olive Oil
12 oz bag steamable frozen broccoli florets
Sprinkle chicken with rub, salt, and pepper. In a large non-skick skillet, heat oil on meduim heat. Add chicken and cook until no longer pink. Keep warm. Meanwhile, cook pasta and broccoli according to package directions. 
Add garlic and pasta sauce to skillet with chicken. Stir to combine. When pasta and broccoli are done, add to skillet and stir until coated. Serve immediately.

Week of Feb 10, 2013

Bologense

Sun - Chicken Strips 
Mon - Turkey Gyros (Pampered Chef recipe)
Tue- Homemade Linguine and Bologense (Husband's Birthday dinner)
Wed - Pattie Melts
Thur - Valentines Day Dinner
Fri - Beef Strognoff

Chicken Strip

1-2 lb skinless, boneless chicken breast cut into strips

soak the chicken in 2 cup milk mixed with 2 tsb vinegar (or 2 cups butter milk) 4 hours to overnight

Breading

1 tsp Seasoning Salt (such as Johnny's)

1 tsp Paprika

1/2 tsp sugar

1 1/2 cup AP Flour

Deep Fat Fryer or large, sturdy skillet 3/4 full of veggie oil

Heat oil to 365F. Have a draining/cooling rack ready (or a sheet pan with paper towels)

Dump breading ingredients into large freezer size ziploc bag. Wipe of some of the excess milk, put in chicken strips a few at a time in the bag. Shake to coat. Fry until no longer pink in middle - about 6-10 minutes or until the reach an internal temp of 170F. Let drain for a minute of two before eating

Turkey Gyros (Pampered Chef Recipe)
Gyros:
1/2 small onion
2 tbsp chopped Italian parsley
1 lb ground turkey (93% lean)
2 pressed garlic gloves
1/2 tsp thyme
1/2 tsp each salt and ground black pepper
2 tsp olive oil
4 pita rounds
sliced cucumber and tomatoes
Yogurt Sauce:
1/2 cup plain Greek yogurt
2 pressed garlic cloves
1/8 tsp salt
2 tbsp chopped Italian parsley
1/4 cup chopped cucumber
1. Start Gyros, preheat oven to 500 F. Finley chop onion, parsley, and press garlic. Add onion, garlic, 2 tbsp of parsley, turkey, thyme and salt and pepper in a mixing bowl. Mix vigorously until well blended.
2. Add oil to skillet, heat over medium-high heat 1-3 minutes or until simmering. As oil heats, form turkey mixture into four thin, rectangular loaves, about 1/4 inch thick. Cook 1-2 minutes on each side or until browned. Place skillet in oven and bake 6-8 minutes or until internal temperature is 165F, and loaves are no longer pink.
3. Meanwhile, prepare sauce. Combine ingredients in bowl and mix well.
4. Heat pitas in microwave for 30-60 seconds.
5. Remove turkey loaves from oven. thinly slice lengthwise. Arrange on/in pita with the sliced cucumber and tomatoes. Top with 1 tbsp of the yogurt sauce.
4 servings. Calories 410, Total Fat 14 g, Sat. Fat 3.5 g, Carbs 41 g, Protien 32 g, Fiber 4g.

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

1/2 cup red wine

1 lb ground veal or ground pork or sausage

2 (14 1/2-ounce) cans crushed tomatoes and their juices (or 4 cups fresh, seeded, diced tomatoes)

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, cook the ground meat and the pancetta or bacon, until browned. Add oil, if needed. Add the onions, carrots and celery and cook, stirring often, until soft, 4 to 5 minutes. Add the garlic, nutmeg and thyme, and cook until fragrant, about 30-60 seconds. Add 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 with salt and/or fresh ground black pepper, to taste.

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.

To make homemade pasta: http://www.foodnetwork.com/videos/homemade-pasta/63844.html

Patty Melt http://www.foodnetwork.com/recipes/patrick-and-gina-neely/patty-melt-recipe/index.html

Week of Feb 3, 2013

Sun - BBQ Chicken and Twice Baked Potatoes
Mon - Pot Roast
Tue - Chimichangas
Wed - Philly Cheese "Steaks"
Thur bulgogi http://www.kikkoman.com/cookbook/search/recipe.php?numb=00001003
Fri - Smoked Pork Chops

BBQ Chicken http://www.foodnetwork.com/recipes/down-home-with-the-neelys/barbecue-chicken-recipe/index.html

Chimichangas

3 cups cooked shredded beef roast (I'll be using leftover roast)

1 can black beans, drained and rinsed

1 to 2 cups Grated Monterey Jack, asadero, or Cheddar cheese, or a combination

1 (4 oz) diced green chiles

4 thin 10- to 12-inch flour tortillas, warmed in microwave for 30-60 seconds

Vegetable oil for deep-frying

Optional toppings: shredded cheese, sour cream, chopped tomato, sliced scallions, salsa or  pico de gallo

Mix shredded meat, beans, chiles (juice and all) and shredded cheese. Spoon shredded meat mixture evenly over the tortillas. Roll up each tortilla, tucking in the ends to make a secure fat tube, like a burrito. Secure the ends with toothpicks. Shortly before you plan to eat the chimichangas, warm at least 4 inches of oil in a Dutch oven or other large heavy pan to 375 degrees F. Fry the chimichangas one or two at a time until golden brown, about 3 minutes. Turn over once to fry them evenly. Drain them and arrange on serving plates. Top with cheese, sour cream, tomato, scallions and salsa if desired. Serve immediately.

If you prefer, you can also bake them in a 375F oven on a greased cookie sheet until golden brown.

bulgogi http://www.kikkoman.com/cookbook/search/recipe.php?numb=00001003

Smoked Pork Chops http://www.foodnetwork.com/recipes/sunny-anderson/grilled-smoked-pork-chops-with-sweet-and-sour-glaze-recipe/reviews/index.html