Week of Oct 13, 2013

Sun - Mini Corn Dogs
Mon - Ministroni Soup
Tue - Chicken Quesidillas
Wed - Spaghetti and Meatballs
Thur - Chili and Corn Bread
Fri- Italian Subs
 http://www.foodnetwork.com/recipes/food-network-kitchens/italian-subs-recipe/index.html
Sat- Ham Pie

Mini Corn Dogs http://www.foodnetwork.com/recipes/paula-deen/homemade-mini-corn-dogs-recipe/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.


Chicken Quesidillas
6 Mission® Medium/Soft Taco Flour Tortillas
1 lb. Chicken Breast diced
1 cup Mozzarella cheese, shredded
1 cup Cheddar Cheese shredded
1 teaspoon Seasoned Salt
1/2 teaspoon Seasoned Pepper
1/2 cup onions, diced
1 cup Corn Salsa, prepared
Cooking spray

Instructions
In a skillet, cook the meat, adding seasoned salt and pepper, until completely cooked. Place in bowl and set aside. Pour the two cheeses, corn salsa, and onions into the bowl with the meat and thoroughly mix. Place an equal amount of the filling mixture on each tortilla. Fold each tortilla over to create a "half moon" and press down lightly.
 Coat the skillet or griddle with cooking spray and warm to a medium heat. Lightly brown each quesadilla for two to three minutes on each side until the cheese melts. Remove quesadillas from the pan and cut each into 3 wedges. Serve with the sour cream.

Ham Pie

Crust use Pillsbury ready made crust according to package direction

2 cups flour

1 tsp salt

8 tbsp butter

8 tbsp Crisco shortening

1 tsp white vinegar

2 tbsp - 1/4 cup water

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.

Filling

2 cup diced ham

1 can condensed cream mushroom soup

2 cups shredded cheddar cheese

4 pats of butter

1 can whole corn

To assemble 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.

Week of Oct 6, 2013

Sun - Mushroom Baked Pork Chops
Mon - Loaded Baked Potato Soup
Tue - Chimichangas
Wed - Grands Mini Pizzas
Thur - Chickken Teriyaki and Ginger Rice
Fri - Mac n' Cheese
Sat - Panko Chicken Nuggets

Mushroom Pork Chops
2 lb (4-6 peices) bone in, thin cut pork chops
1 can condensed mushroom soup
2 tbsp Worcestershire Sauce
1 tsp each salt and pepper
water as needed
2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup with 1 1/2 cans full of water until combined. Add Worcestershire sauce and salt and pepper, mix. Place chops in soup mix, making sure not to overlap. Spoon sauce over top to coat. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just below covering chops. Add more HOT water as needed. 
When chops are done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Replace chops in sauce. Serve immediately. Serve with mashed potatoes and a veggie. (We like seasoned green beans with this).
Cream of Mushroom Gravy homemade: 
2 cups sliced mushrooms
4 tbsp butter
2 tbsp AP flour
1 cup beef broth
1 1/2 cup milk
1 tbsp Worcestershire sauce
1 tsp browning sauce
4 roasted garlic cloves, smashed
1 shallot, finely diced
salt and pepper
Saute mushrooms and shallots in butter, stirring frequently, until tender. Sprinkle on flour, stir until flour is incorporated. Stir in broth, milk, sauces, and garlic. Simmer on medium until thickened, about 10-15 minutes. Taste, add salt and pepper as necessary.

Chimichangas

3 cups cooked shredded beef roast or 1 lb cooked ground beef

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 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

Grands Mini Pizza's http://www.pillsbury.com/recipes/grands-mini-pizzas/b1b517eb-1178-4662-80e4-b157c97c4752

 Panko Chicken Nuggets http://www.foodnetwork.com/recipes/food-network-kitchens/panko-chicken-nuggets-recipe/index.html

Week of Sept 29, 2013

Sun- Chicken Pot Pie

Sweedish Meatballs

Mon- Grilled Cheese with Tomato Soup
Tue- Baja Style Fish Tacos
Wed- Magic Puff Pancake and Breakfast Sausage
Thur- Thai Peanut Noodles
Fri- Easy Sweedish Meatballs

Pie

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.

Grilled Cheese and Soup

8 slices of bread

16 slices of cheese (I like cheddar or american)

butter, softened OR mayo OR margarine

1 can Campbell's Condensed Tomato Soup (made according to directions with water)

Goldfish crackers for soup (optional)

Lightly butter both sides of bread. Place 2 pieces of cheese on 4 of the bread slices. Top cheese with another slice of bread. move to a large non-stick skillet. Cover and cook on medium for 5-10 or until the bottom piece browns. Uncover. Turn sandwiches over and cook until brown on other side, about 3 minutes. Serve hot with hot soup.

Baja Style Fish Tacos http://www.foodnetwork.com/recipes/marcela-valladolid/baja-style-fish-tacos-recipe/index.html

Thai Peanut Noodles

1 package (7 ounces) Stir-Fry Rice Noodles (or 2 3oz packages of Ramen noodles)

1 cucumber, peeled and cut into short thin strips (optional, this makes it taste more authentic, but I don’t like the sour flavor)

1/2 pound boneless skinless chicken breasts, beef, pork, or  tofu, cut into thin strips/chunks for tofu

1/2 cup assorted vegetables, such as bell peppers strips, sliced carrots and snow peas

1/3 cup peanut butter

1 tsp seasame oil

1 teaspoon sugar

1/2 teaspoon salt

Fresh cilantro sprigs and crushed unsalted peanuts (optional)

BRING large pot of water to boil. Add noodles; cook 3 to 5 minutes or until noodles are tender but firm. Meanwhile, Cook chicken in skillet until no longer pink, remove and set aside. Cook vegetables in the skillet, except cucumber.  Mix peanut  butter,  oil, sugar and salt in large bowl. Rinse and drain noodles when done. Return noodles and meat to skillet, mix to coat. Stir in  Garnish with cilantro and chopped peanuts, if desired.

Week of Sept 22, 2013

Mon- Fish Sandwiches

Zuppa Tuscana

Tue- Beef Tosadas
Wed- Zuppa Tuscana
Thur- Orange Chicken Fingers
Fri- Paella

Fish Sandwiches http://gortons.com/recipe/fish-sandwich-blt

Chipotle Beef Tostadas Food Network Magazine
Ingredients
2 tablespoons vegetable oil1 pound ground beef chuck
1 large white onion, minced
Kosher salt
1 to 1 1/2 teaspoons chipotle chile powder
1 10-ounce can Mexican-style diced tomatoes with green chiles
1 15-ounce can pinto beans, drained
1 medium zucchini or yellow squash, diced
2 cups coleslaw mix or shredded cabbage
Juice of 1 lime, plus lime wedges for serving
Freshly ground pepper
8 tostada shells (flat crisp tortillas) or taco shells
1 1/2 cups shredded cheddar cheese (about 4 ounces)

Directions
Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef, half of the minced onion, 1 teaspoon salt and the chipotle chile powder; cook, stirring and breaking up the meat with a wooden spoon, until the meat is browned and the onion is tender, about 7 minutes.
Add the tomatoes, beans and zucchini and cook, stirring occasionally, until the zucchini is just tender, about 6 minutes.
Meanwhile, toss the coleslaw mix, lime juice, and salt and pepper to taste in a bowl.
Divide the tostadas among plates and spoon the beef mixture on top. Top with the cheese, slaw and the remaining minced onion. Serve with lime wedges.
Per serving: Calories 805; Fat 54 g (Saturated 19 g); Cholesterol 115 mg; Sodium 1,297 mg; Carbohydrate 47 g; Fiber 11
Zuppa Toscana

• 2 cups chopped kale
• 1 lb hot italian sausage
• 1 tbsp olive oil (if needed)
• 2 garlic cloves, pressed
• 1 box stock (chicken or veggie), heated
• 3 lb potatoes, sliced
• 1 cups milk
• 1/2 cup heavy cream
• 3 tsp salt
• 1 tsp freshly ground pepper

In a large saucepot, over medium heat cook sausage, chop into chunks. When no longer pink, remove meat but leave oil in pan.  Add garlic, and oil if there is less then 2 tbsp of fat in the pan. 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. DO NOT DRAIN potato water.

When potatoes are almost done, add the kale and cook until kale and potatoes are tender. Stir in the milk and cream. Return sausage. Heat through. Serve immediately. (If left to simmer the potatoes will begin to turn into mush and disappear in the liquid.)

Orange Chicken Fingers http://www.foodnetwork.com/recipes/food-network-kitchens/orange-chicken-fingers-recipe/index.html

Paella http://www.foodnetwork.com/recipes/alton-brown/paella-recipe/index.html
NOTE: I can't afford Saffron, so I will be using a "Yellow Saffron" seasoning packet substitute you can get at most grocery stores.

Week Sept 15, 2013

Chicken Enchiladas

Sun - Bacon Linguine Toss (Pampered Chef Recipe)
Mon- Sloppy Joes
Tue - Chicken Enchiladas
Wed - Chili Dogs 
Thur - Chicken in Creamy Tomato Curry
Fri - Stouffer's Party Size Lasagna With Meat Sauce, 90 oz


 Bacon Linguine Toss (Pampered Chef Recipe) (click link to view recipe) This recipe states to use the microwave steamer to heat the broth and tomatoes, but I do not do this - there's no need for it, just dirties up another dish! Just cut this step out and continue the recipe pouring the tomatoes and broth directly into the skillet from the box/cans.

DCB Sloppy Joes
NOTE: I will be doubling the filling in this recipe to use on Wed.
4-6 hamburger buns
4-6 cheese slices
Filling:
1 lb ground beef
1 tbsp tomato paste
2 tbsp ketchup
2 tsp sugar
1 tsp each onion powder, garlic powder
1 tsp seasoning salt
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.

Chicken Enchiladas

2 cups cooked diced or shredded chicken, salted

12-16 corn tortillas (taco size)

1 can cream of chicken soup

1 large can (around 7 oz) of diced green chilies 

1 tsp cumin

1/4 tsb chyenne chilli powder or Chipotle Chili Rub

1 cup of sour cream

Shredded cheese

Mix soup, chili's, sour cream in a bowl, and set aside. Warm the tortillas in the microwave for 30-60 seconds until flexible.

Spray a 9x13 rectangular baking pan with oil. To assemble the enchiladas, place tortilla in the pan, fill with a spoonful of chicken, cream mixture, and a sprinkling of cheese. Roll the tortilla up with the open side down. Repeat until pan is full. I usually do 12 total - 8 down lengthwise, an two sets of two on the side of the pan. Spread the rest of the cream mix over the top. Sprinkle with cheese.

Heat in 350 degree oven for about 30 minutes until hot.

Chili Dogs
1/2 - 3/4 lb ground beef, browned and drained (I'm using leftover sloppy joe filling)
1 (15 oz) can chili beans, rinsed and drained
1 (8 oz) can tomato sauce
1 tbsp taco seasoning
1 small onion, diced
shredded cheddar cheese
4-6 all beef hot dogs
4-6 hot dog buns
Heat beef, chili beans, tomato sauce, and taco seasoning together until hot. Meanwhile, cook the hot dogs according to package instructions. Toast buns under broiler or in toast oven. Place hot dogs in buns, top with chili, cheddar cheese, and chopped white onion.

Creamy Tomato Curry: http://www.foodnetwork.com/recipes/aarti-sequeira/chicken-in-creamy-tomato-curry-chicken-tikka-masala-recipe2/index.html

Week of September 8, 2013

meatloaf with brown gravy

Sun -  Summer Tortelini Salad
Mon - Meatloaf
Tue - Santa Fe Chicken and Rice Skillet
Wed - Sausage and Biscuit Frittata
Thur - BBQ Beef Stir Fry
Fri - cordon bleu chicken sandwiches

Summer Tortellini Salad MY NOTE: I serve this warm, and use Italian or Ceasar Dressing instead of Ranch (I don't care for ranch).

Ingredients:
1   package (9 ounces) uncooked refrigerated cheese-filled tortellini 1   medium zucchini, thinly sliced 1   large carrot, peeled and chopped 1   pint cherry tomatoes, halved		4   green onions with tops, thinly sliced 1/4   cup snipped fresh parsley 1/2   cup fat-free ranch dressing 2   tablespoons grated fresh Parmesan cheese

Directions:
1.	Cook tortellini according to package directions in Professional (8-qt.) Stockpot; drain and rinse under cold running water using large Colander. Place tortellini in large Colander Bowl and set aside.
2.	Meanwhile, slice zucchini using Ultimate Slice & Grate fitted with v-shaped blade. Chop carrot using Food Chopper. Cut cherry tomatoes in half and slice green onions. Snip parsley using Kitchen Shears.
3.	Add vegetables to tortellini. Pour salad dressing over salad. Grate Parmesan cheese over salad using Deluxe Cheese Grater; mix gently. Cover; refrigerate at least 2 hours before serving.
Yield: 6 servings Nutrients per serving: (1 cup): Calories 180, Total Fat 3 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Carbohydrate 31 g, Protein 7 g, Sodium 490 mg, Fiber 3 g Diabetic exchanges per serving (1 cup): 2 starch (2 carb) Cook’s Tips: This recipe can be easily doubled. Use a 20-ounce package of uncooked refrigerated cheese-filled tortellini or a 19-ounce package of uncooked frozen cheese-filled tortellini. When making pasta salads, it's a good idea to rinse the cooked pasta under cold running water to wash off the starch and keep the pasta from sticking together. The cooking time for fresh pasta is shorter than for dried pasta, so follow the package directions carefully. © 2010 The Pampered Chef used under license. Meatloaf 2 lb lean ground beef (or 1 beef 1 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 20-30 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.

Santa Fe Chicken and Rice Skillet http://www.pacefoods.com/recipes/PaceSiteRecipeDetail.aspx?recipeSource=search&recipeID=24613&page=0&index=2&SearchText=chicken&advSearchParams=courseid%3a5.ingredientname%3apace&LastIndex=false

BBQ Beef Stir Fry http://www.foodnetwork.com/recipes/sandra-lee/bbq-beef-stir-fry-recipe/index.html

cordon bleu chicken sandwiches

Ingredients

4 Tyson® Fully Cooked Chicken Breast Fillets

8 slices swiss cheese

8 slices sourdough bread or 4 hamburger buns

softened butter (to butter bread)

8 slices deli sliced ham

Prepare Tyson® chicken according to package directions. Place 2 slices of cheese and ham on each chicken breast and warm an additional 2-3 minutes, or until cheese melts. Set aside and keep warm.

Toast bread or buns. Spread butter on one side of bread. Place chicken on bread and enjoy.

Pizza Party! Aug 31, 2013

Grilled Pizza
We will be doing build your own pizza, so the toppings will vary but the dough will be the same. My husband will be doing the grilling.
Toppings we will have: red, white or pesto sauce; olives, basil, tomato, onion, bell pepper, artichoke, mushrooms, cheese, pepperoni, bacon, sausage, chicken, hot peppers, sun dried tomatoes, roasted red peppers, prosciutto.
http://www.foodnetwork.com/recipes/alton-brown/grilled-pizza-three-ways-recipe/index.html

Green Salad

1 (4.5-ounce) bag mixed baby greens, rinsed and spun dried

1 head of iceberg lettuce

1 carrot

2 radishes

1 large tomato

1 cucumber

Optional Toppings: salad dressing, croutons, McCormick Salad Toppers, Bacon Bits, cheese, chopped nuts.

Directions:

Chop lettuce. Peel and shred carrot. Slice radish thin. Dice tomato and cucumber. Toss the baby greens with veggies to mix. Serve with optional (any/all) toppings.

Grilled Antipasto Salad (Pampered Chef Recipe)
Salad:
8 oz uncooked orzo pasta

1 small fennel bulb, sliced into 1/4 inch slices and then cut in half 
1 tsp Garlic oil
1 large bell pepper
1 can 14 oz artichoke hearts in water, drianed and cut in half
1/2 cup pitted olives, chopped
2 onces of fontina cheese
1 (3 oz) package of prosciutto (optional)
2 red bell peppers for pepper boats (optional)
Dressing:
1/4 cup parsley
3 tbsp lemon juice
2 tbsp lemon zest
3/4 tsp salt
1/4 tsp black pepper
1 garlic clove, pressed
1/4 cup olive oil or Garlic (flavored) Oil
1. For dressing, combine parsley, lemon juice and zest, salt, pepper, and garlic in a bowl. Slowly
 add oil, whisking until well blended. Cover and refrigerate until ready to use.
2. For salad, cook orzo according to package directions. Drain and rinse. Set in mixing bowl. Add oil to grill pan or coat fennel, bell peppers (quartered), and artichokes with oil. Grill in pan or on grill in grill basket for 3 minutes. Stir and cook 2-3 minutes or until grill marks appear. Remove fennel and artichokes to mixing bowl. Dice one bell pepper (4 quarters) and add to bowl. Add olives, cheese, prosciutto (if desired) and dressing and toss to coat. Serve at room temperature or refrigerate until ready to use. Serve in remaining bell pepper quarters.