Week of Feb 5 2017

Mon - Stuffed Peppers
Tue - Ground Beef Chimimangas
Wed - Chicken Stir Fry
Thur - Italian Peasant Soup
Fri- Chicken Fried Rice
Sat - Quiche (see April 3, 2016)


Stuffed Peppers

6 Red Bell Peppers, halved, seeds/ribs romoved
1 stick butter, unsalted
1/2 medium onion, finely diced
1 large stocks celery
1 pound Italian bulk sausage
2 garlic cloves, pressed
1 tsp fennel seeds1 tsp dried parsley flakes
1 tsp dried thyme
24 oz bag dry bread cubes
1 1/2 - 2 cups (1 pint) stock (pork is best, but veg or chicken would work)
Salt and freshly ground black pepper
Directions
In a large skillet brown sausage, breaking up the sausage as you cook. When sausage is done add the seasonings. Remove and set aside. Melt the butter in the skillet. Saute the veggies until tender. Add the bread, stir to coat the bread in butter/drippings. Return meat. Then moisten with the stock, add a little at a time stirring continuously, until all bread is moistened. Season stuffing with salt and pepper, to taste.
Scoop into bell pepper halves, until heaping full. Place full peppers into a buttered casserole dish, add 1/2 cup water and bake for 20-30 minutes, or until top is browned and the peppers are fork tender.
Chimichangas1 lb ground beef
1 packet of taco mix
1 can black beans, drained and rinsed
1 bag Unlce Ben's Spanish Style Ready Rice1 to 2 cups Grated Monterey Jack, asadero, or Cheddar cheese, or a combination
4-6 (10- to 12-inch) flour tortillas, warmed in microwave for 30-60 seconds (large burrito size)
Vegetable oil for deep-frying
Optional toppings: shredded cheese, sour cream, chopped tomato, sliced scallions, salsa or  pico de gallo
Sprinkle meat with taco seasoning, brown in a large skillet. Drain. Layer meat, beans, rice, and shredded cheese in the middle of a 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.

Stir Fry 1 lb of your favorite stir fry meat sliced thin (chicken, pork, whole shrimp, beef, etc)2 tbs of Asian seasoning mix OR 1/2 tsp paprika, 1/2 tsp red pepper flakes, 1 tsp garlic powder2 tbs soy sauce2 tbsp hoisin sauce (found in Asian isle at grocery store)1 tbsp honey2 tbs oil for cooking meat1 tbsp fresh ground ginger1 bag (16 oz) of frozen stir fry veggies, thawedCook meat in oil on medium-high heat until done. Add other ingredients and heat until warm. Serve with steamed white rice or cooked Asian noodles.

Italian Peasant Soup1 (28 oz) can crushed tomatoes with basil and oregano1 can tomato paste1 lb Italian Sausage1 can (15.5 oz) canneli beans, drained2 zucchini, chopped2 carrots, diced2 ribs celery, diced1 bunch Kale, chopped1/2 medium onion, chopped1 cup frozen green beansBox of chicken or veggie stock1 tbsp olive oil3 garlic cloves, pressedSalt and pepper to tasteBrown sausage in a large stock pot. Drain, remove and set aside. Cook onion in 2 tblsp oil/drippings in the pot until translucent. Add garlic, saute until fragrant. Add stock and tomatoes, heat on high until boiling.  Add carrots, cerley and boil until tender. Add other ingredients, including sausage. Heat on medium-high heat until heated. Taste, add salt and pepper to taste. Serve with shredded Parmesan cheese on top.

Fried Rice 

Fried Rice3 cups cooked white rice1 tbsp rice wine vinegar1/4 cup soy sauce1 tsp sesame oil1 cup peas and carrots frozen mix2 eggsScramble eggs, cook. Warm up carrots and peas and veggie mix. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs and veggies. Serve.

Week of Feb 12, 2017

Mon - Meatloaf
Tue - Valentines Eating Out
Wed - Chicken Curry
Thur - 3 Bean Chili
Fri - French Toast and Sausage
Sat - Make Your Own Pizzas

Meatloaf2 lb lean ground beef (or ground turkey for low fat)
1 1/4 cup bread crumbs
1 large egg, lightly beaten
1/2 tsp each salt and pepper
1 tsp Worcestershire sauce
1/4 tsp garlic powder
(1 tbsp olive oil, for turkey only)
Topping: 1/2 cup ketchup, 1 tsp BBQ sauce, 2 tbsp brown sugar. Mix in a bowl.
Mix ingredients together until incorporated, do not over mix. Place in a loaf pan, best to use a meatloaf pan that has a way to drain fat off bottom. Bake at 350F for 1 hour or until temp reaches 160F in center. Add topping sauce 20 minutes before done, if desired. Allow to stand 5-10 minutes before slicing.
DCB option: place in DCB. Microwave covered on high for 17-20 minutes, or until reaches temp of 150F. Top with sauce, if desired, microwave covered for another 2-3 minutes, or until temp reaches 160F. Allow to stand 5-10 minutes before slicing.Yellow Panang Curry2 tsp - 1 tbsp Panang Curry Paste (I like A Taste of Thai brand)2 medium potatoes, cubed1 bell pepper, diced2 carrots, diced1/2 onion, diced2 tsp fresh ground gingerJuice and zest of 1 lime
2 (13.5 oz) cans Coconut Milk1 can chicken stock2 lb chicken or pork, cubed1 tbsp oilIn a large stock pot, cook chicken (or pork) and vegetables (except potatoes) in oil until meat is no longer pink. Add curry paste, coconut milk, ginger, potatoes and chicken stock to pot. Simmer on medium until potatoes are tender, up to 1 hour. Serve with white or jasmine rice.
Three Bean Chili1 lb ground beef
1 can 16 oz refried or pinto beans
1 can 15.5 oz Black Beans
1 15.5 oz can Kidney beans
1 14 oz cans diced tomatoes with juice (use ones with chili's, for hotter chili)
1 tbsp tomato paste
1/2 onion, diced
2 small cloves garlic
1 green and/or red bell pepper
Salt and pepper to taste
1 tbsp cummin
1/2 tsp chili powder
2 tsp onion powder
1 tbsp oil
In a large skillet, brown beef, drain. Remove. Sauté onions and bell peppers in oil on medium until onions are translucent. Add garlic, cook until fragrant. Add beef, beans, tomatoes with the juice, paste, and seasoning to the skillet. Bring to a boil. Serve with shredded cheddar cheese and/or fresh chopped onions on top, if desired.

 

Make Your Own Pizza
Pillsbury recipe using Grand's Biscuits. Put out different toppings and let the family make their own before baking. 
Toppings: pepperoni, sausage (browned and crumbled), diced bell peppers, diced onion, sliced mushrooms, mozzerella, and Italian mixed shredded cheese.

Week of Jan 29, 2017

Chicken Fajitas

Sun Mac 'n Cheese
Mon - Bacon Cheeseburger Tater Tot Casserole
Tue - Chicken Fajitas
Wed - Chicken Alfredo with Bacon
Thur - Falafel with Rice Pilaf
Fri- Loaded Baked Potatoes
Sat - French Onion Soup

3 Cheese Mac n' Cheese

2 1/2 cups dry elbow macaroni

Mac n Cheese

3 tbsp butter

3 tbsp flour

3 cups milk

1 cup EACH sharp cheddar, provolone, and gouda, shredded 

4 oz cream cheese

1/4 tsp fresh grated nutmeg

Salt and Pepper to taste

Fresh black pepper

Topping (optional): 3 tbsp butter,1 cup bread crumbs. if you desire a crispy topping. Melt the butter in a saute pan and toss the bread crumbs to coat.

Preheat oven to 350 degrees F

Boil the pasta to al dente, according to package. 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 on a med-high heat. Whisk in the flour, turn down the heat to low, and keep it moving for about 2-5 minutes, until it smells nutty. Make sure it's free of lumps. Turn the heat back up to high and stir in the milk, simmer, stirring constantly, until it starts to bubble. Turn down heat to medium. Stir in cream cheese, until incorporated  Stir in 1/3 of the cheese at a time, waiting for each patch to melt. Season with salt and pepper and nutmeg. Fold the macaroni into the mix. Taste, add more salt and pepper if needed. May serve now

OR  if desired, bake to get a crispy crust: pour into a 2-quart casserole dish. top with extra cheese and/or topping. Bake for 10-30 minutes, until hot and bubbly. Remove from oven and rest for five minutes before serving. (baked option showed above).

Tater Tot Cheeseburger casserole

1 can of condensed cream of cheddar cheese

1 (25-30 oz) bag of tater tots

1 lb ground beef

1/2 lb bacon, browned (I will be cooking the whole 1 lb package, using the other half for alfredo)

1 cup shredded cheddar cheese

seasoning mix: 1/2 tsp each salt, black pepper, onion powder, garlic powder

1. Crisp tots in oven on a cookie sheet at 425F for 10 minutes. 

2. Season ground beef, brown and drain. Set aside.

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

Chicken Fajitas

3 lbs skinless, boneless chicken breasts, cut into thin strips

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, sliced

1 green bell pepper, sliced

1 medium onion, sliced

2 garlic cloves, pressed

Salt and pepper

6-8 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 Alfredo with Bacon

1/2 lb bacon

2-3 lbs skinless, boneless chicken breast

1 package (12 oz.) fettuccine, cooked and drained
1 jar Bertolli® Alfredo Sauce

Use a electric grill to grill chicken until cooked through. Slice

Cook fettuccine according to package. Heat sauce over medium heat until it comes to boil. Careful, it burns easily.
Toss hot fettuccine with hot sauce. Garnish, if desired, with fresh ground black pepper and chopped parsley.

Falafel

Falafel, Rice Pilaf, Hummas, Veggie Sticks

1 (14 oz) can white canneli beans, drained

1 (14 oz) can chick peas, drained

1 cup bread crumbs
2 large egg
1 cup AP flour
1 tsp baking soda
1 tsp olive oil
1 tsp salt

1 tsp cumin

1/2 tsp black pepper

1 small handful Italian parsley, chopped fine

1 small handful cilantro, chopped fine

Using a food processor with the chopping blade mix beans, bread crumbs, eggs, salt, pepper, cumin, oil until completely Incorporated. Add herbs, mix until incorporated. Place into a mixing bowl, add flour and fold in until completely mixed. 

Using large scoop, spoon out scoop-fulls of mix. Drop into deep fat fryer or a pan with 1/2 inch oil in the bottom of a large skillet. Drain when done. serve with tzaziki  and lemon wedges (for squirting over the falafel).

Week of Jan 22, 2017

Roast Chicken

Sun - Marsala Braised Ribs
Mon - Mediterranean Chicken and Couscous 
Tue - Roast Chicken
Wed - BLT Pasta
Thur -  Wild Rice and Chicken Soup
Fri - Pan Fried Pork Chops

Marsala Braised Rib
1 package Marsala Skillet Suace (22 oz)
2 lbs short ribs
1 (8 oz) container sliced Baby Bella Mushrooms or sliced Button Mushrooms
Brown ribs in a skillet with a 2 tbsp of veg oil on high, on all sides.
CROCK POT Remove from pan and place in slow cooker. Add mushrooms. Poor skillet sauce on top. cook on low for 8-10 hours.
OVEN: brown (same as above) in roasting pot with lid. add mushrooms. Pour skillet sauce on top. Stir. Cover and cook in oven 250 8-10 hours. Check every 2 hours to make sure there is enough liquid and it is not burning.

Roast Chicken
1 (5-6 lb) bone in whole chicken (completely defrosted if from frozen)

1 rib celery
1 carrot
1 onion
4 cloves of garlic
handful fresh parsley and thyme sprigs
2 tbsp olive oil
salt and pepper

Chop onion into 8 pieces. Cut carrot and celery into 3 pieces. Remove skin from garlic. Remove anything in cavity from chicken. Rinse and pat dry. stuff vegetables and 1/2 onion, 1/2 herbs into cavity and neck opening. Put other 1/2 onion and herbs in roasting pan. Rub chicken with oil. Sprinkle with salt and pepper.
Place a meat themamater (oven safe one) in thickest part of chicken. Place chicken on rack in roasting pan. add enough water in bottom to cover bottom of pan. Cover pan (use foil tent if no lid) Roast at 375 about 1 1/2 hours to 165 F internal temp. remove cover for last 20 minutes (when temp at 150 F) to crisp skin.

(BLT Pasta) Bacon, Linguini & Tomato Toss

Pampered Chef Recipe, with my changes

 12 slices bacon, divided

 4 cups (1 box) chicken broth

 2 cans (14.5 oz each)  Italian-style diced tomatoes (3½ cups/875 mL)

 4 garlic cloves, pressed

 1/2 tsp (2 mL) crushed red pepper flakes (optional)

 16 oz (one package) uncooked linguini pasta

 1/4 tsp (1 mL) salt

 1 cup (250 mL) loosely packed fresh parsley, divided

 4 oz (125 g) cream cheese

 1 oz (30 g) Parmesan cheese, grated

1.         Slice bacon crosswise into 1/4-in. (6-mm) strips using Santoku Knife. Place into (12-in./30-cm) Skillet; cook over medium-high heat 8-9 minutes or until crisp. Remove bacon from Skillet; drain on paper towels. Drain Skillet, leaving 1 tbsp (15 mL) drippings in Skillet.

2.         Add garlic pressed with Garlic Press and pepper flakes, if desired. Cook 10-20 seconds or until fragrant. Carefully add broth, tomates with juice, pasta, half of the bacon and salt. Simmer, covered, 9-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.

3.        Finely chop parsley using Chef's Knife; reserve 1 tbsp (15 mL) for garnish. Cut cream cheese into cubes. Grate Parmesan cheese using Rotary Grater. Remove Skillet from heat. Stir in remaining parsley, cream cheese. Let stand, covered, 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon, Parmesan cheese and reserved parsley.

Yield: 6 servings Nutrients per serving: Calories 450, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 49 g, Protein 18 g, Sodium 1500 mg, Fiber 3 g

Chicken and Wild Rice Soup
1 package (6.9 ounces) RICE-A-RONI® Wild Rice flavor
2 tablespoons of margarine, butter or spread with no trans fat

broth cooking

2-1/2 cups water
6 cups chicken broth (I will be making the broth from left over bones of roast chicken)
2 cups chopped cooked chicken (again, left over)

2 celery ribs, chopped
2 carrots, peeled and chopped
1/2 cup chopped onion
1/2 cup frozen peas

In a large skillet or soup pot, saute onion in 2 tbsp butter until translucent. Remove, set aside. Combine rice-vermicelli mix and 2 tablespoons margarine in same skillet. Saute´ over medium heat until vermicelli is golden brown, stirring frequently. Slowly stir in 2 1/2 cups water and Special Seasonings; bring to a boil. Cover and reduce heat. Simmer 10 minutes. 

Add broth, carrot, celery, cooked onion, peas, chicken to skillet. Boil until veggies are tender, stirring occasionally. Add slat and pepper as needed. Serve hot.

Pan Fried Pork Chops

4-6 (about 1 1/2 lb) pork chops

3/4 + 1/4 cup  milk

1 egg

3/4 cup bread crumbs (I use Progresso Italian)

Oil to coat the bottom of the pan (veg or canola)

flour coating:

1/2 cup AP flour

1 tbsp seasoning salt (such as Johnny's)

1 tsp onion powder

1 tsp black pepper

1 tsp garlic salt

To bread the chops you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack, a fork. Set up the assembly line: bowl with 3/4 cup of milk, paper plate with flour coating, bowl with 1 egg and 1/4 cup milk beaten together, paper plate with bread crumbs, and last the cooling rack. Put all the chops in the 1 st bowl. let set in the milk for 5 minutes. One chop at a time, place on the flour and coat with the coating. Dip in the egg mix. the place on the bread crumbs and coat the chop. Lay on the cooling rack until all chops are breaded.

To cook the chops, heat the oil in a large skillet (with a lid) on med-high heat. Add chops one at a time, being careful not to splatter yourself. Cover, and cook for 5-10 minutes or until the bottom side is golden brown and top is starting to turn from pink to white. Turn and cook until done. Middle of chop should reach 160F. Let rest 5 minutes on the cooling rack to drain oil. Serve with mashed potatoes and milk gravy (recipe follows).

Milk Gravy

About 1 tbsp Pan drippings from meat (chops, bacon, sausage, ect)

2 tbsp butter

2 tbsp leftover flour coating (or AP flour + seasoning salt)

salt and pepper to taste

3 cups milk

Scrap the pan and get the chucks out. Melt the butter in the pan on high heat. using a whisk, add the flour coating mix to the pan, turn down the heat to low and stir for 2 minutes or until it smells nutty. Turn the heat back up to high and 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). Taste, add salt and pepper as necessary.

Week of Jan 15, 2017

Swedish Meatballs

Sun - Ham Pie
Mon - Sausage and Biscuits
Tue - Ground Beef Sopes
Wed - Swedish Meatballs 
Thur - BBQ Ribs (Slow Cooker)
Fri - Pasta Fagioli

Ham Pie

Ham Pie

Crust:
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.

Biscuits and Gravy

Biscuits:

2  cups Bisquick mix (OR all purpose flour, add another 1/4-1/2 milk)

1 tsp baking powder

1 tsp salt

4 tbsp softened butter

4 tbsp shortening

1/2 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 1/2 cup milk, let sit 2 minutes)

Cooking Buscuits: Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk, mix until it forms a dough. For drop biscuits, use a scoop or a spoon and spoon out onto greased cookie sheet. For rolled biscuits, knead dough into ball. Roll out to 3/4 inch thick. Cut with biscuit cutter and place on greased cookie sheet. Bake at 350F for 15-20 minutes or until golden brown.

Making Gravy: 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.

Ground Beef Sopes

2 cans biscuits (8 each)

1 (30 oz) can refried beans

1 lb Ground Beef (80/20 is best)

1 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

Handful cilantro leaves, chopped

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Optional toppings: Salsa, Pico de Gallo, sour cream, sliced pitted black olives, chopped yellow onion, lime juice

Sprinkle meat with taco seasoning. Brown meat, crumble and drian off fat. Warm beans as package directs.

Cover bottom of skillet with vegatable oil. Heat on meduim. Roll out biscuits so they thin out. Fry each in oil until golden brown on each side, turning once. Allow to drain on a cooling rack for a few minutes before topping.

Top with beans, then meat, cheese, lettuce, tomato, cilantro and any additional toppings as desired.

Sweedish Meatballs
1 batch of meatballs, browned
1 can condensed cream of mushroom soup
1 package powdered onion soup mix
1 can full of milk
1/2 cup sour cream
in a large skillet, mix soups and milk. Add meatballs and heat on med-high heat until meatballs are cooked all the way through. Mix in sour cream. Serve over white rice or egg noodles prepared according to package.
BASIC MEATBALL RECIPE -
2 lb ground turkey or pork bulk sausage (can also use ground beef, well seasoned)
1 1/4 cup bread crumbs
1 large egg
1/2 tsp salt1 tbsp olive oil, for turkey only, mix until completely combined. Using small scoop, spoon out scoop-fulls of mix. Drop into DCB. If desired, you can roll with your hand to make rounder. (This recipe can also be done stove top or oven, see below) Make sure balls do not touch. You will need to do this in 2 batches. Cover and microwave 5 minutes on high. Stir, and heat UNCOVERED 3 more minutes or until temp reaches 180F for turkey or 170F for pork/beef. Drain. Drop in next batch and repeat. Keep first batch warm.
While the 2nd batch is cooking, heat water and sauce. Cook pasta according to package directions. 
Drain meatballs when done. Mix with sauce, reserving half of the meatballs for tomorrow. Serve over pasta. Serve with cheese for topping, garlic bread and/or salad if desired.
STOVETOP: drop meatballs in large nonstick skillet - all should fit. Cook on medium-high heat, stirring occasionally, until done. OVEN: drop one ball at a time in a cup of the mini-muffin pan. Bake 375F until done.

Pasta e Fagioli
1 lb Italian Sausage (hot or mild)
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped

1 tsp dry Italain Seasoning Mix
4 large cloves garlic, chopped
Salt and pepper, as needed

Crushed Red Pepper Flakes, as desired for extra heat (optional)
1 (15 oz) can cannellini beans, drained
1 (16 oz) can red kidney beans, drained
1 large (18 oz) crushed tomatoes with liquid
1 (15 oz) can diced tomatoes with basil, garlic and oregeno
1 can (1 1/2 cups) of stock
1 1/2 cups dry ditalini pasta
Grated Parmigiano or Romano, for topping
DIRECTIONS
Heat a deep pot over medium-high heat cook and chop up sausage. Then add the chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomatoes with liquid, seasoning, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Serve with grated cheese and parsley, if desired.

Week of Jan 8, 2017

Sun - Meatball Soup
Mon - Chicken and Gnocchi Soup
Tue - Red Beans and Rice with Sausage
Wed - Vegetable Fried Rice and Pot Stickers
Thur - Meatloaf
Fri - Alfredo with Ham and Peas

Red Beans and Rice with Sausage
1 can (15 oz) chili with beans
1 can (15 oz) red kidney beans
1 (13 oz) Hillshire Farm Cajun Style Andouille Smoked Sausage (or regular smoked sausage, if you like less spice)
2 cups Minute Rice
2 cups chicken broth
1/2 medium onion, chopped
1/2 bell pepper, chopped
1 clove garlic, pressed or minced
In a large skillet with a lid, cook sausage as directed on package. Remove when browned, slice. Add 1 tbsp canola oil, onion and peppers. Cook on medium heat until tender. Add garlic, cook until fragrant. Pour in broth. Add rice, chili and beans bring to boil. Return sausage. Cover. Take off heat. let set 10 minutes. Serve.

Vegetable Fried Rice

Fried Rice, Egg Roll, Ragoon

1 bag Vegetable Stir-Fry Mix, 16 Oz, (I like Sugar Snap Pea Mix, you can use any you prefer.)
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
Scramble eggs, cook. Warm up carrots and peas and veggie mix. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs and veggies. Serve.

Meatloaf (my oven recipe)
2 lb 15% - 7% fat 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 OR 2 cloves fresh garlic pressed
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, 1 cup bread crumbs, eggs, and seasonings in a large mixing bowl with a fork or by hand. Keep adding bread crumbs until the mixture holds together when made into a ball.
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 minutes.
Brown Gravy
2 tbsp drippings from meatloaf pan
2 tbsp butter
3-4 tbsp AP flour
1 (14 oz) can beef broth
Add drippings in pan, and butter to a pan. On high heat, using a whisk, add the flour 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 broth, constantly whisking. Boil until the gravy comes to the thickness you like (remember it will continue to thicken off the heat for a bit). Taste, add salt and pepper as necessary.

Alfredo with Ham and Peas  

1 tsp. olive oil

1 Ham Steak, cut into cubes, any bone or fat discarded

1 cup frozen green peas, thawed

1 jar (1 lb.) Alfredo Sauce

1/8 tsp. ground black pepper

8 ounces linguine, cooked and drained

Directions

Heat olive oil in 12-inch nonstick skillet over medium-high heat ham and peas, continue cooking, stirring occasionally, 5 minutes. Stir in Alfredo Sauce and black pepper.

Reduce heat to medium and simmer, stirring occasionally, until warmed. Serve over hot linguine (prepared according to package).

week of Jan 1, 2017

Sun - Pizza
Mon - Soup
Tue - Pork Carnitas

Wed - Sausage Calzones
Thur - Chicken Strips
Fri - Spaghetti and meat sauce


Homemade Pepperoni Pizza
dough (for 2 pizzas)
2 tbsp granulated sugar
1 tbsp salt
2 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
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/strech 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.

Pork Carnitas - slow cooker

Pork Carnitas Tacos with Slaw

Place the fresh 2 lb shoulder pork roast and 1 (19 oz) Mild Old El Paso Enchilada Sauce (verde/green) into the slow cooker. Cook in slow cooker 8 hours on low. Shred. Serve on warmed tortillas with taco fixings - such as cheese, lettuce or cabbage, onions, cilantro, lime juice.

Chicken Strips

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

Spaghetti and Meat Sauce

1 (28 oz) can crushed tomatoes

2 garlic cloves, pressed

1/4 chopped onion
1/2 cup loosely packed, fresh basil

1 tsp Italian Seasoning
1 lb Italian Sausage or Ground Beef
1 lb spaghetti pasta
Olive Oil
Salt and Pepper

Shredded Parmesan cheese (optional)

Brown meat in large skillet. Remove when done. add olive if needed for total of 2 tbsp fat in pan. saute onions in pan until translucent. Add garlic,cook until fragrant. Add in crushed tomatoes - juice and all into pan. Stir in seasoning and basil. Return meat and mix in. Allow to simmer for at least 10 minutes. Add salt and pepper to taste.
Cook pasta according to package. 

Mix suace with pasta. Sprinkle with shredded cheese enjoy.