Fifty-2

RECIPES: September 30, 2011   

**See the following post for the shopping list for this week’s recipes**

Chicken Parmesan Bundles

Serves: 6

Ingredients:

4 oz Cream Cheese Softened

10oz frozen chopped spinach, thawed and drained

1-1/4 cups shredded mozzarella cheese

¼ cup parmesan cheese

6 small boneless skinless chicken breast halves pounded to ¼ inch thickness

1 egg

10 Ritz crackers crushed

1-1/2 cup spaghetti sauce heated

Directions:

1. Preheat oven to 375 degree. Mix cream cheese, spinach, 1 cup of mozzarella cheese and ½ of the parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, set aside.

2. Beat egg in a shallow bowl or pie plate. Mix remaining parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg., then roll in crumb mixture. Place seam side down in 13x9 inch baking dish sprayed with cooking spray.

3. Bake 30 min. or until chicken is cooked through (165 degree). Remove and discard toothpicks. Serve topped with spaghetti sauce and remaining mozzarella cheese.

Adapted from Kraft Food Recipe

Three-Cheese Calzones

Serves: 4

Ingredients:

1 lb store bought / or homemade pizza dough

1 cup ricotta

1 cup grated mozzarella

¼ cup grated parmesan

1 bunch spinach, thick stems removed and roughly chopped (5 cups)

2 tbs olive oil

1 cup pizza sauce, warmed

You can also add any topping if you like. We like turkey pepperoni added sometimes

Directions:

1. Heat oven to 400 degree. On a lightly floured surface, divide the dough into 4 equal portions and roll and stretch them to 8 inch rounds.

2. In large bowl, combine the ricotta, mozzarella, parmesan, spinach and ¼ tsp pepper.

3. Layer topping (if using and top with the cheese mixture. Fold the dough over the filling and pinch the edges to seal.

4. Brush the tops of the calzones with oil. Transfer to a parchment-lined baking sheet and bake until golden, 12-15 minutes Serve with the sauce.

Adapted from Real Simple Recipe

Beef, Cheddar and Potato Pie

Serves: 6

Ingredients:

2 lbs ground beef

2 carrots, cut in into ¼ inch cubes

1 large onion, cut into ¼ inch cubes

2 stalks celery, ut into ¼ inch cubes

1 large clove garlic, finely chopped

1 large baking potato peeled and cut into ¼ inche cubes

½ cup dark beer

8 oz sharp cheddar cheese shredded

2 sheets frozen puff pastry, thawed but cold

1 large egg yolk, beaten with 1 tbs water

Directions:

1. Preheat the oven to 375 degrees. In a skillet, combine the beef, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. Lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 tsp salt and ½ tsp pepper. Let cool.

2. On a floured surface, roll 1 puff pastry sheet into a 12 inch round. Place in a 10 inch skillet or deep pie dish. Roll the remaining puff pastry sheet into an 11 inch round. Using a slotted spoon, transfer the meat mixture to the skillet. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press the edges to seal, then trim to a ½ inch edge.

3. Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an “X” into the pastry. Sprinkle with 1 tsp salt and ½ tsp pepper. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes.

Recipe from Rachel Ray

CROCK-POT Open-Faced Pot Roast Sandwich With Gravy Dip

Makes: 8 Sandwiches

Ingredients:

For The Pot Roast:

2 onions, sliced

2 carrots, chopped

¼ cup low-sodium chicken broth

¼ cup Worcestershire sauce

¼ cup Dijon mustard

2 Tbs dried thyme

2 Tbs tomato paste

1 bay leaf

1 4 lb boneless beef chuck pot roast trimmed, cut in half

Salt and pepper to taste

For the Sandwich:

1 cup mayonnaise

2 Tbs prepared horseradish

8 slices texas toast toasted

8 slices swiss cheese

Directions:

1. Combine onions, carrots, broth, Worcestershire, Dijon, thyme, tomato paste, and bay leaf in a 4-6 qt slow cooker. Season meat with salt and pepper; place on top of vegetables. Cover; cook on high heat setting for 4-5 hours or on low heat setting for 6-7 hours.

2. Transfer beef to a large bowl. Using 2 forks, pull meat apart into bite-size pieces. Add 2 Tbs gravy to moisten. Strain remaining gravy through a sieve, discarding onions and carrots. Keep gravy warm.

3. Preheat broiler to high with oven rack 6-8 inches from heating element.

4. Whisk together mayonnaise and horseradish; spread some mixture onto each slice of toast. Divide pot roast among sandwiches. Top each sandwich with a slice of swiss; broil until cheese melts, 2 minutes.

Recipe from Cuisine at Home Slow Cooker

Shredded Chicken Tacos with Tomatoes and Grilled Corn

Serves 4

Ingredients:

2 ears shucked corn

12 oz cherry or grape tomatoes

1/2 tsp black pepper

¼ tsp salt

8-6-inch corn tortillas

2 cups shredded skinless, boneless rotisserie chicken breast

1 peeled avocado, cut into 16 slices

Directions:

1 Preheat broiler.

2. Place corn on a jelly roll pan; broil 18 minutes or until charred on all sides, rotating every 6 minutes. Cut kernels from corn; place kernels in a medium bowl. Cut tomatoes into quarters. Add tomatoes to corn, and sprinkle corn mixture with black pepper and salt

3. Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each with ¼ cup corn mixture and 2 avocado slices.

Recipe from Cooking Light

Chicken and Tortellini Soup

Serves 4

Ingredients:

4 Carrots

5 cups low-sodium chicken broth

8 oz frozen or fresh cheese tortellini

1-1/2 cups shredded rotisserie chicken

Salt and Pepper

¼ tsp fresh parsley

Directions:

In a large saucepan, simmer carrots cut into bite-size pieces) in 5 chicken broth until tender, 10-12 minutes. Add cheese tortellini and simmer until tender 2-4 minutes. Stir in 1-1/2 cups shredded chicken; season with salt and pepper and sprinkle with chopped parsley.

Slow-Cooker Cheeseburger Soup

Serves 6

Ingredients:

4 Tbs butter

1 lb ground beef sirloin

1 cup diced onion

¾ cup diced celery

½ cup diced carrot

1 tsp minced garlic

1 tsp dried basil

¼ cup flour

1-1/2 cups milk

3 cups chicken broth

2 cups peeled and diced russet potatoes

2 cups shredded sharp cheddar cheese

Salt and pepper to taste

Ketchup, mustard, chopped dill pickles

Directions:

1. Melt butter in pan over medium heat. Add sirloin; cook until meat begins to brown. Stir in onion, celery, carrot, garlic and basil. Cook 5 minutes.

2. Add flour, stirring to coat meat; cook 1 minute. Stir in milk until mixture is smooth. Bring mixture to a boil. Cook 2 minutes. Transfer soup to a 3-4 qt slow cooker. 

3. Stir in broth and potatoes. Cover soup; cook until potatoes are tender; on low-heat setting for 3-4 hours.

4. Add cheddar just before serving, Stirring until cheese melts. Season soup with salt and pepper; garnish each serving with ketchup, mustard and pickles.

Recipe from Cuisine at Home Slow Cooker