Fifty-2

 RECIPES: September 16, 2011
**See the following post for the shopping list for this week's recipes**

Festive Pepper Steak

Serves: 4

Ingredients:

3 Tbs Vegetable Oil

1-1/4 C long grain White Rice

1 Bunch of Scallions, thinly sliced

1-1/2 lbs beef tenderloin (tips)

Salt and pepper

2 Tbs Cornstarch

2 Green and Red peppers thinly sliced

2 Medium onions thinly sliced

4 cloves garlic, thinly sliced

1 Tbs Chinese Five-Spice Powder

½ C Sherry

2 Tbs Worcestershire Sauce

1-1/2 C Beef Stock

Directions:

1. Cook rice per directions and add scallions to the rice while boiling.

2. Slice the meat into thin strips about 2-3 inches long. Pat the meat dry. Heat 1 Tbs oil over high heat in a large skillet, add meat and season with salt and pepper, caramelize the meat and brown well, sprinkle with cornstarch and toss for a minute more. Transfer the meat to a plate. Add the remaining 1 Tbs oil to skillet and stir-fry the peppers and onions for a few minutes to soften at the edges. Add the garlic, five-spice powder, salt and pepper.

3. Deglaze the pan with the sherry, add the worcestershire and beef stock. Slide the meat back in and stir; simmer for a few minutes to thicken the sauce. Serve the meat on a bed of the scallion rice.

Altered recipe from Rachael Ray

Chicken with 20 Cloves of Garlic

Serves 4

Ingredients:

4 boneless, skinless chicken breast

20 Cloves garlic, peeled

¾ cup fat-free chicken broth

¼ light Caesar salad dressing

¼ c grated parmesan

Directions:

1. Heat large nonstick skillet on medium high heat. Add chicken and garlic; cook 4 minutes turning chicken after 2 minutes. Stir in broth and dressing; cover with lid. Cook chicken 4 minutes on each side or until done (165).

2. Sprinkle with Parmesan, remove from heat. Let stand covered 1 minute. Serve with roasted vegetables.

Altered recipe from Kraft Foods

Beefy Tex-Mex Stir-Fry

Serves 4

Ingredients:

2 Tbs olive oil

1 Poblano Chile, seeded and finely chopped

1 Onion, chopped

1-1/2 Tbs chili powder

1 Lb ground beef

1 Tomato, finely chopped

2 Cups crushed tortilla chips

Salt and Pepper

2 Cups shredded mexican cheese blend

Directions:

1. In a large skillet, heat olive oil over medium high heat. Add the poblano, onion and chili powder and cook, stirring, until fragrant, about 4 minutes. Add the beef and cook, breaking up the meat, until the meat is just cooked through, about 3 minutes. Stir in the tomato and tortilla chips and season with Salt and Pepper.

2. Divide the meat mixture amount 4 plates and top with the cheese.

Recipe by Rachael Ray

Slow Cooker BBQ Pulled Pork

Serves 6-8

Ingredients:

2-3 lb Pork Roast

¼ C packed brown sugar

½ tsp pepper

2 cloves garlic, finely chopped

1 tsp salt

1 medium onion, sliced

¾ cup cola

1-1/2 cup barbeque sauce ( Our favorite is Sweet Baby Ray Honey)

Directions:

1. Spray inside of 5-6 qt slow cooker with cooking spray. Mix Brown sugar, pepper, garlic and salt; rub mixture onto meat. Layer the meat and onions in slow cooker. Pour cola over meat. Cover and cook on low setting 8-9 hours or until meat is tender.

2. Remove meat from slow cooker. Drain liquid from cooker and discard. Pour barbecue sauce over meat and place back in slow cooker. Cover and cook on low setting 1 hour.

Serve as a dinner with slaw and rolls or as a sandwich – just pull meat apart and add more barbeque sauce if you like. This is great if you have leftovers freeze it and use for a fast reheat if it’s a busy night.

Altered Betty Crocker recipe

Zucchini Angel Hair Pancake

Serves 4

Ingredients:

3 cups shredded zucchini

1 tsp salt, divided

1 (8oz) package of angel hair pasta, broken into 3-inch pieces

2 cup lower-sodium marinara sauce

1/3 cup flour

1/3 cup reduced fat sour cream

¼ cup grated fresh parmesan cheese

2 tbs minced shallots

1 tbs chopped fresh basil

½ teaspoon baking powder

½ tsp black pepper

2 eggs, lightly beaten

1 garlic clove, minced

1 tbs butter

Directions:

1. Place zucchini in a colander, and sprinkle with ½ tsp salt. Toss well. Drain for 20 minutes, tossing occasionally. Press zucchini between paper towels until barely moist.

2. Cook Pasta according to package directions, omitting salt and fat.

3. Bring Marinara to simmer in a small saucepan; keep warm.

4. Combine flour , ½ tsp salt and the next 9 ingredients in a large bowl. Add zucchini and pasta to bowl; toss well.

5. Melt butter in a large nonstick skillet over medium high heat. Add zucchini mixture to pan, pressing down. Cook pancake for 5 minutes or until bottom is lightly browned. Carefully turn pancake over; cook 5 minutes or until bottom is lightly browned. Cut into 8 wedges. Serve with Marinara.

I could not turn the large pancake so I changed the recipe to make smaller individual pancakes. It was easier to maneuver. Let me know if you can master the pancake flip!

Cooking Light Recipe

Costco Chicken Sausages and Cheese Pierogi

Serves 4

No recipe really this just became a family favorite. Brown the sausage in pan or on the grill. Boil purchased Cheese Pierogi (we like the brand Alexanders “just like grandma used to make” and then sauté in “BUTTER” and serve with a salad.