Thai Lettuce Cups

THERE ARE TWO LETTUCE WRAPS FOR WED DINNER SO LOOK BELOW ALSO

Ingredients
1 tablespoon EVOO – Extra Virgin Olive Oil
2 boneless, skinless chicken breasts, cut into strips
1 red bell pepper, cut into to strips
1/4 cup sweet chili sauce
1/4 cup honey
2 iceberg lettuce heads, cut in quarters and leaves gently removed for cups
1/2 cup honey-roasted peanuts, chopped
Juice of 1 lime
1 handful basil, chopped

Preparation

Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Season the chicken with salt and ground black pepper, and cook in the pan until golden brown on all sides>
Add in the red pepper, and cook until soft, about 3 minutes. Add in the chili sauce and honey, and reduce to coat the chicken..To serve, lay the lettuce leaves out onto a platter then scoop some of the chicken mixture onto each leaf. Sprinkle with the chopped peanuts, lime juice and basil.

Ceasar Lettuce Cups

Ingredients
2 cups bread, cut into cubes
3 tablespoons EVOO - Extra Virgin Olive Oil, divided
Salt and freshly ground black pepper
1 cup grated Parmigiano Reggiano, divided
3 anchovies
1 pound boneless, skinless chicken breasts, cut into strips
2 cloves garlic, finely chopped or grated
1 teaspoon Worcestershire sauce
Juice and zest of 1 lemon
3 romaine lettuce hearts, one finely chopped and separate the leaves on the others

Preparation
Preheat oven to 400ºF.

On a baking sheet, toss the bread cubes with 2 tablespoons EVOO, ground black pepper, 1/2 cup Parmigiano Reggiano. Bake in the oven until golden brown.
Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the anchovies and cook about a minute to melt. Season the chicken with salt and ground black pepper, and cook in the pan until golden brown on all sides and cooked through, about 5 minutes. Add the garlic and cook a minute or so then add the Worcestershire and finely chopped romaine. Toss to wilt the lettuce and squeeze in the lemon juice.
Remove pan from heat and add the croutons and the remaining Parmigiano. Toss to combine.
To serve, lay the separated romaine leaves out onto a platter then scoop some of the chicken-crouton mixture onto each leaf.
below is a link to this recipie on the rachel ray show website...you can watch her prepare it and see the final product
http://www.rachaelrayshow.com/food/recipes/caesar-lettuce-cups/

Slow Cooker Pizza Pork Chops

Angela's meal idea


6 pork loin chops, 1 inch thick (about 2 1/4 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 medium onion, chopped (1/2 cup) or mushrooms
2 cups tomato pasta sauce
1 cup shredded mozzarella cheese (4 oz)

1. Remove excess fat from pork. Sprinkle pork with salt and pepper. In 12-inch skillet, heat oil over medium-high heat. Add pork; cook about 5 minutes, turning once, until brown.
2. Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle onion/mushroom over pork. Add pasta sauce.
3. Cover; cook on Low heat setting 4 to 6 hours.
4. Top pork with sauce. Sprinkle with cheese.

serve with pasta

Wednesday dinner and dessert

Ok this week you have two options....one is slow cooked pepper steak and the other option is slow cooked pizza pork chops, I have cooked both recently and both were good(I only have pic of the pizza pork,I made that today) also I want to add a dessert to my dinner idea, so I already posted the steak dinner and dessert on here for this weeks meal idea a few weeks ago...it is the pepper steak and the strawberry cream squares, both very yummy...I hope you guys enjoy your meals...let me know what you think and which dish you made

Beef Burgundy

Karens meal idea

1 1/2 lb Beef
1 Cup Burgundy (Cooking Wine)
1 Cup Beef Broth
1/2 Cup Onion
Mushrooms (Fresh or Canned)
1 Cup Carrot Sliced
1/4 t Garlic Powder
1/4 t Margoram
1 t Tyme
1/4 t Pepper
1 t Salt

Cut Beef into bite size chunks, put in bag, coat with flour.
Brown beef in large sauce with small amount of vegtable oil
Add remaining ingredients, cover
Cook on medium heat, stirring occassionally
Cook until Carrots are tender about 30 minutes

Serve over Egg Noodles with Warm Dinner Rolls

Can be cooked in a crock pot for 3 to 4 hours
(after it is all mixed together in crock pot)
(after cooked for 3 hours)

Cool Pistachio Dessert

Puffy Crust
1/2 cup butter or margarine
1 cup water
1 cup Gold Medal® all-purpose flour
4 eggs

Filling and Topping
1 package (8 oz) cream cheese, softened
3 cups milk
2 packages (4-serving size each) pistachio instant pudding and pie filling mix
1 container (8 oz) frozen whipped topping, thawed (3 1/2 cups)
1/4 cup chocolate-flavor syrup
Chopped pistachio nuts, if desired


1. Heat oven to 400ºF. Grease 15x10x1-inch pan. In 2 1/2-quart saucepan, heat butter and water to rolling boil. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs all at once; continue beating until smooth. Spread dough in pan.

2. Bake about 30 minutes or until golden brown. Cool completely, about 30 minutes. (Crust will be puffy and uneven.)

3. In large bowl, beat cream cheese and 1/4 cup of the milk with electric mixer on low speed until smooth. Add remaining milk and the pudding mix (dry). Beat about 2 minutes or until smooth and slightly thickened; immediately spread over crust. Spread with whipped topping.

4. Refrigerate uncovered at least 1 hour but no longer than 24 hours. Just before serving, drizzle with chocolate syrup and sprinkle with nuts. For servings, cut into 6 rows by 4 rows. Store in refrigerator.

Strawberries and Cream Dessert Squares

Crust
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg

Filling
1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened

Topping
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired


1. Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.

2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.

3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

I have not tried this yet but I WILL :o) Sounds yummy

layered dessert cup

One yellow cake mix, Cook as directed in cupcakes
banana or vanilla pudding, mix as directed
Strawberries, sliced
Bananas, sliced
coolwhip
Tall dessert glasses

Cut cupcakes in 3 pieces
place one piece in in tall dessert glasses
add a spoonfulor two of pudding
add fruit...one to two pieces of each fruit
repeat...top with coolwhip and fruit, one each.

refridgrate til ready to serve

Slow cooked pepper steak

1 1/2 lb boneless beef round steak
2 medium onions, cut into 1/4-inch slices
1 clove garlic, finely chopped
1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
1 cup Progresso® beef flavored broth (from 32-oz carton)
3 tablespoons soy sauce
2 tablespoons cornstarch
1/4 cup cold water
2 medium green bell peppers, cut into 3/4-inch strips
2 medium tomatoes, cut into eighths
6 cups hot cooked rice

1. Remove fat from beef. Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 8 minutes, turning once, until brown.
2. In 3- to 4-quart slow cooker, layer beef, onions, garlic and gingerroot. In small bowl, mix broth and soy sauce; pour over beef.
3. Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.

4. In small bowl, mix cornstarch and water; gradually stir into beef mixture. Stir in bell peppers. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Stir in tomatoes. Cover; cook about 3 minutes longer or just until tomatoes are thoroughly heated. Serve over rice.

Ok So when I cooked this I did steps 1-3 and left out the gingerroot because I did not have any and it still turned out really good. I served my steak with homemade steakfries instead of rice.