Week of Feb 22, 2016

Mon - Lasagna
Tue - Chicken Cordon Bleu
Wed - Baked Potato Soup
Thur - Sloppy Joes

Fri - Homemade "Shake and Bake" Pork Chops

Lasagna
1 1/2 - 2 boxes (about 16 pieces) of packaged or fresh lasagna noodles, cooked el dente
16 oz ricotta cheese
1 egg, beaten
1 cup of three Italian cheese blend (Romano, parmesan, mozzarella)
2 tsp each salt and pepper
4 cups shredded cheese (mozzarella or cheddar/mozzarella mix, or Italian mix)
2 jars/cans of favorite marinara/spaghetti sauce
1 lb italian sausage, browned and crumbled
Mix ricotta, egg, salt, pepper, and 1 cup of italian blend cheese in a mixing bowl. In a 9x13 pan, spread a lite layer of sauce on the bottom of the pan. Next, put a layer of noodles - about 4 noodles slightly overlapping. Scoop small spoonfuls of ricotta mixture on noodles (no need to spread, it will melt). Top with sauce, sausage, and cheese. Repeat two more times. Last, add another layer of noodles, sauce and shredded cheese.
Bake at 350, covered with foil, in the oven until warm - about 40 minutes. If desired, take foil off for the last 10 minutes to brown cheese.


Baked Potato Soup
3 tablespoons butter
2 garlic cloves, pressed
1 box stock (chicken or veggie), heated
4 large baker potatoes, peeled and cubed
1 cups milk
1/2 cup heavy cream
1/2 cup sour cream
3 tsp kosher salt
1 tsp freshly ground pepper
1/4 cup minced chives
grated Cheddar Cheese
1/2 lb bacon, cooked crispy and broken up to chunks
Directions
In a large saucepot, over high heat melt the butter and garlic. Cook over medium heat until fragrant. Add the hot stock and whisk to combine. Add potatoes. Add enough hot water to cover potatoes. Stir in salt and pepper. Boil until potatoes are tender. Meanwhile, cook bacon. DO NOT DRAIN potato water.
When potatoes are ready, mash in water with a masher. Leaving some lumps depending on how chunky you like your soup. Stir in the milk, cream, sour cream, and 1/2 the chopped bacon. Heat through. Serve in bowls with chives, cheese, bacon pieces and extra sour cream if desired.

Sloppy Joes
4-6 hamburger buns
4-6 cheese slices
Filling:
1 lb ground beef
1 tbsp tomato paste
2 tbsp ketchup
2 tsp brown sugar
1 tsp each onion powder, garlic powder, and paprika
1 tsp seasoning salt
Deep Covered Baker (microwave version): Spread beef on the bottom of the Deep Covered Baker. Sprinkle the seasoning salt on top. Cover, and cook in microwave on high for 13-15 minutes or until no longer pink. (OR you can do this on the stove top in a skillet on medium heat). Drain. Chop meat into small bits.
Add tomato paste, ketchup, sugar, and other seasonings to meat. Stir. Heat in microwave for 1 minute, or until warmed. Taste, you may need to add additional salt or sugar depending on your preference. Serve on warmed buns with cheese.


Homemade Shake and Bake Porks chops


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.

Week of Feb 14, 2016

Sun - Ravioli and meat sauce
Mon - Pork Verde (Crock Pot) Tacos
Tue - Taco Salad
Wed - Spagetti and Sauce 
Thu - Hong Kong Style Noodles
Fri - Waffles for Dinner

Meat Sauce (marinara)

1 lb ground italian bulk sausage

5 cups fresh tomatoes, seeded, diced
1 14 oz can diced tomatoes with juice (or another 2 cups fresh tomatoes)

Meat Sauce

1 6 oz can  tomato paste
1 tbsp each fresh basil and oregano, chopped
2 tsp italian parsley, chopped
4 cloves garlic, pressed
1 medium onion, chopped
1 bell pepper, chopped (optional)
1 tbsp olive oil
2 tbsp granulated sugar
2 cups stock (any you prefer, I use veggie)

1 cups water
Salt and pepper to taste
In a large sauce/stock pan: Brown sausage, drain and set aside. In same pan saute onion, green pepper in oil (if needed) until tender, add garlic until fragrant. Add other ingredients. Simmer on med-low heat for at least 1 hour (3 hours best). Can refrigerate for up to 4 days or freeze in air tight container(s) for up to 6 months.

for the pasta I will be using Giada DeLaurentis' recipe. (becuse you can do it in a food processor!) http://www.foodnetwork.com/recipes/giada-de-laurentiis/corn-tortelli-with-tarragon-butter-recipe/index.html 


Taco Salad

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

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

2 jalapeno peppers, seeded and finely chopped (optional)

1 medium onion, chopped

1/2 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

1 can black beans

Handful cilantro leaves, chopped

Juice of 1 lime

Beef Taco Salad

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Salsa and sour cream or salad dressing (optional)

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

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

Spaghetti and Sauce

Cook pasta according to package.

Warm up sauce from Sunday.

Hong Kong Style Noodles http://www.foodnetwork.com/recipes/hong-kong-style-noodles-with-chicken-and-vegetables-recipe/index.html

Waffles
I like Krusteaz Belgian Waffle mix. I like to add an additional tsp of vanilla extract to the batter. serve with browned sausage or bacon.

Week of Feb 7th, 2016

Carbonara with Poached Egg

Mon Pot Roast
Tue - Hot Beef Sandwiches
Wed Carbonara
Thur Shredded Chicken Tacos
Fri Michael's Special Birthday Dinner - Osso Bucco!
Sat French Onion Soup

Beef Pot Roast
Ingredients
3 lb chuck roast
salt and pepper
1 large onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped

Crock Pot Roast`

4 cloves garlic, pressed
6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon dried rosemary
1 tbsp Worcestershire sauce
1 tsp browning liquid
5 cups beef or veggie stock
Directions
Brown roast in 2 tbsp oil on high heat preferably in the roasting pan or cast iron pot (Dutch oven) you will be using to roast meat in oven. Turning to brown on all sides. Remove meat. While still on high heat, add 1 cup of the stock, scrap pan. Add all other ingredients except potatoes to pan. Return meat and add enough stock so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil /lid for 3 hours at 350F. Turn meat over every hour. Remove meat. Add potatoes to pot, and return meat. the liquid should cover the potatoes. Add more HOT stock if need. Cover. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.
For Gravy:
2 tbsp all-purpose flour
2 tbsp butter
mix together, whisk into drippings from roast pan on high heat. Boil, whisking constantly until thickness is reached.
NOTE: SLOW-COOKER directions:Add vegetables to bottom of cooker. Pour in stock and bay leaves. Put roast on top and add seasonings. Cook on high for 6 hours. At the last 2 hours, mix in the flour and butter mixture.

Hot Beef Sandwiches
12 slices white bread
Leftover Roast Beef (at least 1 cup)
Leftover Beef Gravy (at least 2 cups)
Heat beef and gravy together in a sauce pot until hot. Pour over bread. Serve with mashed potatoes and a vegetable.
NOTE: If you do not have enough gravy, make more using a can of beef stock, 1 tsp Worcestershire Sauce and 2 tbls flour. Mix together with any leftover gravy you  have (or alone, if you have no leftovers). Boil until thickness is desired. Taste, add salt and pepper as necessary.
Makes 4 large 3-piece servings

Shredded Chicken Tacos

2 lb of boneless, skinless chick thigh or breast

2 (4  oz) cans of diced green chili's

1/2 medium onion, diced

1 tbsp lime zest

1 tbsp chopped cilantro

corn tortillas

*optional garnishes:

lime quarters

shredded cheese

sour cream

shredded cabbage/lettuce

SLOW COOKER VERSION To cook meat: Place chicken, chili's, onion, in the slow cooker. Cover and cook for 4-5 hours on high or until meat is falling apart tender. When done take out meat and shred with forks. Put sauce in a blender or food processor until blended. Mix with meat. Serve with tortillas, garnishes, canned re-fried beans and boxed Mexican rice.

Osso Bucco

Olive oil 

1/2+ 2 tbsp cup flour

Salt and Pepper

1-2 pork shanks, whole OR 4 shanks at 1 1/2 -inches thick and tied tightly around the middle with kitchen string (reduce time to 2 1/2 hours if using smaller shanks)

1 medium onion, chopped

1 celery rib, chopped

2 carrots, peeled and chopped

3-4 cloves minced garlic

3 bay leaves

1 tsp thyme

1 tsp rosemary

2 tbsp tomato paste

2 cups Marsala wine (you can also use a dry red wine)

1 quart vegetable stock

chopped fresh parsley

1 tbsp balsamic vinegar

Directions

Preheat the oven to 350F.

Heat a large oven safe pan over medium heat. Add the oil and heat until very hot. Season shanks generously with salt and pepper.  In a shallow bowl or plate place the flour to dredge shanks in. Shake to remove any excess flour, then transfer shanks to the pot and cook until well-browned on all sides, 6 to 8 minutes. Remove the shanks and set aside. Add the onion, carrot, and celery to the pot and saute until softened, 2-3 minutes. Add the garlic, bay leaves, thyme, rosemary, 1 tsp each salt and pepper.  Pour the wine in the pot carefully, and scrape the bottom of the pan to get the bits of meat/fat there. Add tomato paste and stir to combine. Return the shanks to the pot. Add enough stock to come 2/3 the way up the shanks. Bring to a boil. Cover the pot and transfer to the oven. Check the liquid level and turn shanks over every hour. Add more stock or water if needed. Cook in oven at 350F until the shanks are fork tender, for about 4-5 hours.

When done, remove shanks from pot and keep warm. Sauce: Drain juices into another pot and bring to boil. Mix 1/2 cup juices from pot and flour together until combined (called a slurry). Stir the slurry into the juices. Stir in balsamic vinegar. Whisk until thickened, over high heat.

Serve with mashed potatoes or over pasta or risotto. Sprinkle with chopped parsley.

Week Jan 31, 2016

Mon - Copy-Cat-Panera Chicken Tortellini Alfredo
Tue - Meatloaf
Wed - Crunchy Chicken and Angel Hair Noodle-Roni

Thur - Baked Potato Soup
Fri Tequila Lime Chicken with Cilantro Rice
Sat Calzones Pillsbury Recipe

Copy-Cat-Panera Chicken Tortellini Alfredo
2 cups shredded rotissery chicken, warmed
1/4 cup shredded parmesan cheese

1 package Buitoni Three Cheese Tortellini, 20 oz
1 Bertolli Alfredo Sauce, 15 oz
2 lb (20/80) ground beef 
1 1/2 cups bread crumbs 
2 eggs, beaten
2 tsp Worcestershire Sauce
1 tsp each salt and freshly ground pepper
1 tsp garlic powder
Sauce Topping: 1/4 cup ketchup, 1 tbsp BBQ sauce, 2 tbsp brown sugar. Mix together in a small mixing bowl until smooth.
Mix beef, bread crumbs, eggs, and seasonings in a large mixing bowl with a fork or by hand.
Put in a meatloaf pan with holes to allow the grease to dip out. Bake at 350F 1-1 1/2 hours or until middle is no longer pink and reaches 160F in the middle. If desired, spread the sauce topping over the meatloaf (dab off excess grease, if necessary) and leave in oven for 10 more minutes.
Pasta-Roni Family Size Angel Hair Pasta with Herbs, 9.6 oz
12 Tyson Crispy Chicken Strips
Prepare noodles and chicken as directed.

Baked Potato Soup
3 tablespoons butter
2 garlic cloves, pressed
1 box stock (chicken or veggie), heated
4 large baker potatoes, peeled and cubed
1 cups milk
1/2 cup heavy cream
1/2 cup sour cream
3 tsp kosher salt
1 tsp freshly ground pepper
1/4 cup minced chives
grated Cheddar Cheese
1/2 lb bacon, cooked crispy and broken up to chunks
Directions
In a large saucepot, over high heat melt the butter and garlic. Cook over medium heat until fragrant. Add the hot stock and whisk to combine. Add potatoes. Add enough hot water to cover potatoes. Stir in salt and pepper. Boil until potatoes are tender. Meanwhile, cook bacon. DO NOT DRAIN potato water.
When potatoes are ready, mash in water with a masher. Leaving some lumps depending on how chunky you like your soup. Stir in the milk, cream, sour cream, and 1/2 the chopped bacon. Heat through. Serve in bowls with chives, cheese, bacon pieces and extra sour cream if desired.
Tequila Lime Chicken Recipe
1/2 cup tequila
1 tbsp lime zest (about 1 lime)
6 limes, for freshly squeezed lime juice
1 tsp chiplote chili powder
1 tbsp minced fresh garlic (about 3 cloves)
2 tps kosher salt
1 tsp freshly ground black pepper
6 split boneless, skinless chicken breast halves
Directions
Combine the tequila, lime juice and zest, chili powder, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate for at least 3 hours, but up to 24 hours.
Remove chicken from marinade. Throw away marinade. Grill (on BBQ grill or on grill pan) on medium heat until the chicken is cooked through, about 5 minutes per side. 165f with a meat thermometer.
Let stand 5 minutes before cutting and serving. Recommended: Serve with rice, warm tortillas, and lime wedges.

Cook pasta according to package directions. Drain. Set aside. Heat sauce in pan until hot. Mix with pasta. Top with chicken and cheese.

Meatloaf (my oven recipe)
1/2 cup milk

Crunchy Chicken and Angel Hair Noodle-Roni

Week of Jan 24, 2016

Sun Chicken Teriyaki Bowl (Kikkoman Recipe) 
Mon American Goulash ("beefaroni")
Tue Tamale Pie 
Wed Kielbasa and Peirogies (Johnsonville Recipe)
Thur Bacon Fried Rice
Fri Mac n' Cheese

American Goulash or Beefaroni1 lb ditalini or  macaroni
1 lb ground beef, sprinkled with seasoning salt
15 oz tomato sauce
1 tsp onion powder
1 tsp garlic salt
1 tsp brown sugar
salt and pepper to taste
Sprinkle ground beef with seasoning salt. Brown over medium heat. Drain. If pan is very greasy, use paper towel to clean out. Return meat to pan.  Meanwhile, cook pasta according to package. Drain, keep warm. Mix tomato sauce, sugar and seasonings together. Stir sauce with meat in pan over medium heat. Stir in pasta. Mix until all pasta is covered and sauce is warm. Taste, add salt and pepper as needed.

Tamale Pie
(6 - 9 Servings)
1 pkg. "JIFFY" Corn Muffin Mix
1/3 cup milk
1 egg
1 pkg. taco seasoning mix (divided)
1/4 tsp. pepper
1 can (14-3/4 oz.) cream style corn
1 can (4 oz.) green chilies, drained
1 can (10 oz.) enchilada sauce
2 cups chicken or pork, cooked and shredded (I will using leftover beef roast)
1 cup sharp cheddar cheese, shredded
Preheat oven to 400°F. Grease an 11” x 7” pan.
Combine muffin mix, milk, egg, 1-1/2 tablespoons of taco seasoning, pepper, corn and green chilies. Pour into pan. Bake 30 - 35 minutes. Cool for 10 minutes. Combine chicken or pork and remaining taco seasoning. Pierce top of cornbread with fork several times. Spread chicken or pork mixture on top. Spread enchilada sauce over meat. Sprinkle with cheese. Bake an additional 20 - 25 minutes.

Bacon Fried Rice

Fried Rice without extra veggies

1 lb Bacon, diced and browned
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp sesame oil
1/2 cup peas and carrots frozen mix
2 eggs
3 scallons
Scramble eggs, cook. Dice and brown bacon, drain. Warm up carrots and peas. In a non-stick skillet heat oil, vinegar and soy sauce on med-high. Add in rice. Stir until incorporated. Stir in eggs, bacon, and veggies. top with chopped scallons. Serve.

Mac'n Cheese
Ingredients
1/2 lb elbow macaroni
3 tbsp butter
3 tbsp flour3 cups milk
12 ounces sharp cheddar, shredded
salt and pepper
Directions
Preheat oven to 350 degrees F.
Boil the pasta to al dente. The water, like all pasta water, should be salted before hand until it tastes like salt water.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, simmer, stirring constantly, until it starts to bubble. Turn down heat to medium. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Week of Jan 17, 2916

Sun Pepperoni Pizza
Mon Mushroom Risotto 

Mushroom Risotto with Peas

Tue Dirty Rice with Sausage
Wed Swiss Steak
Thur Stir Fry noodles
Fri Potato Hash with Sausage
Sat Chicken Cacciatore

Homemade Pepperoni Pizza
dough (for 2 pizzas):
2 tbsp granulated sugar
1 tbsp salt2 tbsp olive oil plus 2 tsp to bush on crust
3/4 warm (about 100-110F) water
1 tsp (about 1/4 oz or 1 packet) dry active yeast
2 cups AP flour (or 1 cup AP and 1 cup Whole Wheat)
corn meal for dusting pan


toppings (for 2 pizzas):
2 cups pizza or pasta sauce
2 cup pepperoni slices
3-4 cups shredded mozzerella cheese
2-4 tbsp grated parmesan cheese

DIRECTIONS:

Place yeast, sugar and warm water in a small bowl. Stir. Allow the yeast to work, let stand 5 minutes or until a foam forms on top. (NOTE: If this does not happen after 10 min, the yeast may have been bad, or the water may have been to hot so the yeast may be dead, or if water is too cold it doesn't activate.) 
.Place flour and salt in a bowl of a mixer. Stir together Using the paddle attachment. Add the oil to the yeast mixture., Start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. Take out of  bowl. Roll into a ball. Grease a large, clean, mixing bow. Place the dough in the greased bowl, cover, and allow to rest and rise for an hour.

Separate the dough into 2 halves. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days. Knead the dough for 5-15 minutes, or until it is stretchy and does not break easy.

Preheat oven to 475F. Roll out the dough, either by stretching it with your hands, or if your not that brave, use a rolling pin. Roll/stretch the dough until it is thin as you like. Lay on parchment paper. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy, bread-like texture.

Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Put on toppings. Slide the pizza onto the pizza stone or pan, bake for 7 minutes, or until bubbly and golden brown. 

PAN PIZZA (pic to left)- push the dough into a greased 9 inch pie plate. Sauce, top, and bake as above, except bake for 20 minutes or until crust on sides are golden brown. Serve in pan or pull out of pan and cut.

"Dirty Rice" with Sausage
2 cups Minute Rice
1 can spicy chili with beans (your favorite brand, or 1 cup homemade 3 bean chili)
1 package (14 oz) andouille sausage
1 3/4 cup chicken broth

Cook sausage according to package directions,
Meanwhile, combine broth and chili in stock pot with lid. Bring to boil on high, then add in rice. Bring back to boil then place on lid. Turn off heat. Let sit for 10 minutes.
Slice sausage and add to rice. Serve.

Easy "Swiss Steak"

4 steaks (cheap ones are fine, high quality steak - is NOT necessary for this recipe)

1 can cream of mushroom soup

1 pkt onion soup mix (OR mushroom gravy powdered mix)

1 1/2 can water 

Thickener (if needed) 2 tbsp butter, 2 tbsp flour mixed together.

Mix soups and water together in a 9x13 pan, put in steaks. Make sure to cover the steaks with the liquid.

Cover pan with foil, bake 350F for 3 hours. Checking liquid level (make sure all the water didn't evaporate) every hour.

If the baking liquid is lumpy stir to combine. Stir in thickener if needed. Taste gravy, add salt and pepper as necessary. Serve liquid as gravy over steaks and mashed potatoes. We like seasoned green beans as a side.

Stir Fry Noodles
1 lb of your favorite stir fry meat sliced thin (chicken, pork, whole shrimp, beef, etc)
2 tbsp of Asian seasoning OR 1/2 tsp paprika, 1/2 tsp red pepper flakes, 1 tsp garlic powder
2 tbsp soy sauce
2 tsp hoisin sauce (found in Asian isle at grocery store)
1 tbsp honey
2 tsp oil for cooking meat

Beef Stir Fry Noodles

1 tbsp fresh ground ginger

 1 bell pepper, sliced
1/2 medium onion, sliced
1/2 lb snow peas
1 can water chesnuts, drained
2 carrots,sliced
2 (3 oz) packages Ramen noodles - discard seasoning packets

Add oil into large skillet or wok. Add veggies and cook until almost done on medium heat, add meat and raise heat to medium-high, cook until cooked through.
Meanwhile, cook noodles in boiling water from 3 mintues, drain.
Add seasoning and noodles to meat/veggies. Stir and heat through. Serve.

3 Potato Hash with Basil Pesto

Potato Hash
Ingredients
1/2 stick unsalted butter
1/2 small onion, diced 
1 bell pepper, small diced
Salt and Freshly ground black pepper
1 1/2 pounds potatoes, peeled, small diced 
Directions. In a large skillet (I like cast iron), over medium-high heat, melt the butter. Add the onions, peppers, and potatoes. Season with salt and pepper. Saute until golden, and potatoes are tender, about 20 minutes.  Serve with toast and cooked sausage links or a poached egg (optional).

Chicken Cacciatore

Ingredients

4 chicken breast halves or thighs (about 2-3 lbs)

1 tsp each salt and freshly ground black pepper

1 medium onion, thinly sliced

1 bell pepper, thinly sliced

1 tbsp capers

2 carrots, sliced

1/2 pound white mushrooms, thinly sliced

2 garlic cloves, pressed

1/2 cup dry red wine

1/2 cup chicken broth

1 (14 1/2-ounce) can diced tomatoes in juice

1/2 teaspoon dried oregano

1/8 teaspoon red pepper flakes or more to taste

Directions

Rinse the chicken and pat dry with paper towels. Brown chicken in 2 tbsp oil in an oven safe pot. Remove chicken after skin is browned. Add veggies to pot and cook until onions are soft. Place chicken back and add other ingredients. Bring to boil then set in a 350F oven for 2 hours, or until chicken is fork tender. Serve with pasta or rice.

Slow cooker directions: Place ingredients in Slow Cooker. Cook on High for 6 hours, stirring occasionally and checking fluid level. If the liquid gets too low, add more broth.

Week of Jan 10, 2016

Beef Tips

Sun - Beef Tips
Mon - Ham and Beans
Tue - Chicken Tacos
Wed - Ham Pie
Thur - Parmesan Chicken Strips
Fri - One Pot Puttanesca with Grilled Chicken Breast

Beef Tips over White Rice
2 lbs of beef stew meat
1 can beef broth
1 tsp EACH salt, pepper, garlic salt 
1 tbsp of Worcestershire sauce 
1 tsp browning sauce
3 tbsp AP flour mixed with 3 tbsp water.
Mix ingredients in crock pot. Cook covered on high for 6 hours.Follow directions on package for rice (Minute Rice is fine). Serve over white rice and beside a veggie or salad. Makes 8 servings.

Shredded Chicken Tacos

2 lb of boneless, skinless chick thigh or breast

2 (4  oz) cans of diced green chili's

1/2 medium onion, diced

1 tbsp lime zest

1 tbsp chopped cilantro

corn tortillas

*optional garnishes:

lime quarters

shredded cheese

sour cream

shredded cabbage/lettuce

SLOW COOKER VERSION To cook meat: Place chicken, chili's, onion, in the slow cooker. Cover and cook for 4-5 hours on high or until meat is falling apart tender. When done take out meat and shred with forks. Put sauce in a blender or food processor until blended. Mix with meat. Serve with tortillas, garnishes, canned re-fried beans and boxed Mexican rice.

HAM AND BEANS

1 ham bone

1 pound navy beans, rinsed, picked over, soaked overnight and drained

2 32 oz boxes of stock (veggie, pork or chicken)

2 carrots, diced fine

1 celery, diced fine

1/2 onion, diced fine

4 cloves garlic, pressed

1 tbsp olive oil

1 bay leaf

salt and pepper to taste

In a large stock pot, on medium heat saute onion, carrot, garlic and celery in oil until fragrant. Add stock, heat to a boil (high heat). Add ham bone and bay leaf. Simmer for at least 3 hours on medium-low heat, stirring and checking liquid leave often. Add pepper and salt to taste when ready to serve.

If desired, you can put all ingredients in a slow-cooker for 8 hours on high instead of on the stove.
NOTE: I saved this ham bone with a bunch of the ham meat from a dinner a while ago with the plan of this week. I will cut off the needed ham for ham pie as well.

Ham Pie

Crust:
NOTE: this is for 1 top and 1 bottom crust. I will be doubling to make 2, for quech and berry pie.
2 cups flour
1 tsp salt
8 tbsp butter
8 tbsp Crisco shortening
1 tsp white vinegar
2 tbsp - 1/4 cup water

Filling
2 cup diced ham
1 can condensed cream mushroom soup
2 cups shredded cheddar cheese
4 pats of butter
1 cup canned whole corn kernels

To make crust: 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.
To make pie: Put 1 circle of crust in the bottom of the pan. Add 1/2 the ham to the bottom, then 1/2 the cheese and 1/2 of the corn. Spread 1/2 the soup on top. Repeat 1 more time. Put the butter on, then the top crust on. Make sure to slit a few hole on top for venting. Brush with egg wash. Bake at 350 for 1 hour or until crust is golden brown.


Parmesan Chicken Strips
2 skinless, boneless chicken breast cut into strips
1 cup Kraft Parmesan cheese
1/4 cup flour
1 cup Italian seasoned bread crumbs
2 tbsp each salt and pepper

1 tbsp garlic powder
Milk
Soak chicken in a bowl of milk, enough milk to cover all the chicken. Put flour, salt, pepper, garlic, bread crumbs, and cheese into plastic freezer bag (gallon size) and shake to mix. Put in a few chicken strips at a time and shake until coated. Use olive oil to coat the cookie sheet. Lay coated strips on the sheet in single layer (no over lapping). Bake at 350F in the oven (or toaster oven) until done and golden brown - about 20 minutes. Turning chicken over once.
Serve with a green salad mix or spinach salad.


One Pot Puttanesca

4 cups chicken broth (can use veggie broth for vegetarian)
2 cans (14.5 oz each) Italian-style diced tomatoes
1/2 medium onion
2 garlic cloves, pressed
1/2 cup sliced olives
7 oz artichoke hearts, drained
2 tbsp capers
1/2 tsp crushed red pepper flakes (optional)
12 oz (350 g) uncooked linguine or spaghetti pasta
1/4 tsp salt
1 cup loosely packed fresh parsley, divided
Parmesan cheese, grated
2 tbsp Olive Oil
1. In a large skillet, over medium heat, cook the onion in oil until translucent. Add garlic and cook until fragrant.
2. Carefully add broth, tomatoes, pasta, olives, capers, and pepper flakes, if desired.. Simmer, covered, 9-10 minutes or until pasta is al dente, stirring occasionally.
3. Finely chop parsley; reserve 1 tbsp for garnish. Let stand, covered, 5 minutes or until pasta is tender and sauce is thickened. Serve with grated Parmesan cheese and reserved parsley.