November 2012

JoLayna- Crockpot Chicken Parmesan Soup w/rolls 
Lindsey- Sweet & Sour Meatballs
Cassie-Lasagna
Kimberly-Taco Soup
Holly-Greek style shrimp and feta orzo with roasted tomatoes
Kristi - honey dijon pork tenderloin
Lauri - Restaurant Chicken Enchiladas
Danelle- Pesto Chicken Pasta
Haley-Pumpkin Bisque in a Bread Bowl

Hearty Meat Lasagna

From "The New Best Recipe," an America's Test Kitchen cookbook
tomato-meat sauce
1 tablespoon olive oil
1 medium onion, chopped
6 medium garlic cloves, minced
1 lb ground beef
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup heavy cream
1 (28 ounce) can tomato puree
1 (28 ounce) can diced tomatoes, drained


Ricotta, Mozzarell, and Pasta layers
15 ounces whole milk or 15 ounces part-skim ricotta cheese
2 1/2 ounces parmesan cheese, grated
1/2 cup chopped fresh basil leaf
1 large egg, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
12 no-boil lasagna noodles
1 lb whole-milk mozzarella cheese, shredded


Directions:
Adjust oven rack to middle position and pre-heat oven to 375 degrees.
For the sauce: Pre-heat the oil in a large saucepan over medium heat. Add onion. Cook until softened but not brown, about 2 minutes. Add garlic, cook until fragrant, about 2 minutes.
Increase heat to medium high. Add meat, salt and pepper. Cook until meat is no longer a raw color, but not browned, about 4 minutes.
Add the cream and simmer until the liquid evaporates and only the fat remains, about 4 minutes.
Add the pureed and drained diced tomatoes. Bring to a simmer; reduce the heat to low and simmer until flavors are blended, about 3 minutes.

For the Layers:.
Mix the ricotta, 1 cup of the parmesan, the basil, egg, salt, pepper in a medium bowl and mix with a fork until creamy and well combined.
Smear the entire bottom of a 13x9 inch baking dish with 1/4 cup of the sauce. Place 3 noodles on top of the sauce. Drop 3 T. of ricotta mixture onto each of the noodles and smear with the back of a spoon.

Sprinkle 1 cup of the mozzarella cheese over the ricotta mixture. Spoon 1 1/2 cups of the meat sauce over the cheese mixture. Top with 3 more noodles. Repeat layering of noodles, ricotta, mozzarella and sauce two more times.
Place the remaining 3 noodles on the sauce, spread with remaining sauce, sprinkle remaining cheese, and parmesan.


Cover with foil and bake 15 minutes.
Remove foil and bake 25 minutes.
Remove from oven and let cool 10 minutes.

Sweet and Sour Meatballs

From the Best Bite's Cookbook

1 lbs meatballs

Sauce:
3/4 C. packed brown sugar
3 Tbsp. flour
1 1/2 C. water or pineapple juice
1/4 C. vinegar
3 Tbsp. soy sauce

1/2 cup green peppers & blanched carrots

In a large saucepan, whisk together the sauce ingredients and bring to a boil. Add the meatballs, carrots and peppers and reduce heat, cover, and simmer for 20 minutes, stirring often. Serve over rice.

Note:  I've doubled the recipe for dinner group

Crockpot Chicken Parmesan Soup

Ingredients:

4 cooked chicken breasts

2 32 oz Italian diced tomatoes
1 t. garlic powder
1 t. basil
1 t. oregano
5 cups water

2 zucchini diced

2 pkg. Lipton noodle soup packet

Parmesan cheese to sprinkle on top

Instructions:

·         Place all ingredients in a crock pot except zucchini, noodles, and parmesan cheese.

·         Cook on low for 6 hours.

·         One hour before serving add zucchini.

·         10-15 minutes before serving add noodles.

·         Sprinkle with parmesan cheese and eat. 

Note: I often place frozen chicken breasts in the crockpot first. I cook on low for 3-4 hours, then cut and return to crockpot. I also strain the fat and keep the broth. Add remaining ingredients (except the soup packet and zucchini—those go in last).

Restaurant Chicken Enchiladas

1 Tbsp butter                                                                 salt and pepper to taste

1/3 cup chopped onion                                                  1 can mild enchilada sauce

2 cups shredded cooked chicken                                    8 flour or corn tortillas

1 (14 oz) can stewed tomatoes                                       1/3 cup or more sour cream

½ cup mild salsa                                                            1 cup shredded Monterey Jack

1 can (4oz) can green chilies                                                    or Cheddar Cheese

¼ to ½ tsp chili powder

Preheat oven to 450.  In large frying pan, melt butter.  Add onion and sauté until softened.  Add chicken, tomatoes, ¼ cup salsa, chilies, chili powder, salt, and pepper to taste.  Heat through.  Keep warm.  Cover bottom of 9x13 in baking dish with 1/3 of the enchilada sauce.  One at a time, dampen each with water and heat on both sides, in a hot ungreased (or slightly greased) frying pan, until soft and pliable.  Place ¼ cup of the chicken mixture on each tortilla and roll.  Place in baking dish.  Top with remaining enchilada sauce, salsa, sour cream and cheese.  Bake, covered, for 15 minutes

Greek Style Shrimp and Feta Orzo with Roasted Tomatoes

Recipe courtesy of Costco

Ingredients:

2 tablespoons olive oil, divided

1/2 medium red onion, diced

2 garlic cloves

4 cups (1 quart) chicken stock

2 cups orzo

2 pints cherry tomatoes, halved

1/2 teaspoon pepper

1/4 cup chopped fresh dill

1 teaspoon grated lemon zest

1/2 cup kalamata olives, sliced

1 lb cooked shrimp

8 oz feta cheese, crumbled

Preparation:

Preheat oven to 400 degrees. Heat medium-size pot over low heat. Add 1 tablespoon oil, onion and garlic. Saute until just softened. Add chicken stock, increase heat to medium-high and bring to a boil. Stir in orzo and bring back to a boil. Reduce heat to low and simmer, stirring occasionally, until liquid is absorbed and orzo is tender. Toss tomatoes with remaining 1 tablespoon oil and black pepper. Place on roasting pan; roast 10 minutes in oven until lightly charred. Add tomatoes, dill, lemon zest, olives, shrimp and feta to cooked orzo. Stir gently until mixed in.