Recipes for week of April 12th

Recipes for week of April 12th
Sunday: HAPPY EASYTER!!!
Have a blessed Easter! Make your own family’s traditional recipes, and share some of them with us on our blog at www.chefmama.com.

Monday: Roast Beef with Carrots and Potatoes
Prep. Time: 20 min. Cook time1 ¾-2 ½ hours
Ingredients:
4-6 lb. beef rib eye roast
1-package baby carrots (16 oz.)
2 medium onions cut into 1-inch thick wedges
2 lbs. small new potatoes, halved
4 cloves garlic crushed
2 tbs. dried thyme
1 ½ tsp. black pepper
Salt
2 tablespoons olive oil
Directions:
Heat oven to 350 degrees F. Combine garlic, thyme, and pepper and press half of this mixture evenly into the surface of beef roast. Add oil and 1-teaspoon salt to other half of seasoning mixture and set aside. Place roast fat side up on rack in shallow roasting pan. Roast for 1-¾ -2 hours for medium rare or 2-2 ½ hours for medium doneness. While meat is roasting, combine carrots, potatoes, onions and rest of seasoning mixture. Place in pan and place in oven during last 60 minutes of roasting time. Remove beef and let stand for 10 minutes before carving. Serve with vegetables.
Special note: Save leftover beef for Wednesday’s recipe.
Tuesday: Cornflake fried chicken with Smashed Potatoes and Peas
Prep. Time 10min Cook time 15 min
Ingredients:
4 boneless skinless chicken breasts
2 large eggs
2-cup milk divided
3 cups cornflakes
Salt and pepper
8 red boiling potatoes
1 ½ cup frozen peas
3 tablespoons unsalted butter

Directions:
Pound chicken breasts between 2 sheets of plastic wrap to an even ½ inch thickness. Whisk together eggs and 1-cup milk in shallow bowl. Crush cornflakes into another shallow bowl and toss with ¼ tsp. each salt and pepper. Heat oil in medium nonstick skillet over medium heat until hot. Sprinkle chicken with salt and pepper and dip into egg mixture shaking off excess. Then dip into cornflakes pressing them onto chicken. Fry chicken turning once until golden brown and just cooked through about 5- 6 minutes total per chicken breast. Drain on paper towels. Meanwhile, Generously cover red potatoes with cold water in medium saucepan. Add 1 tsp. salt and simmer covered until they just begin to get tender, about 8 minutes. Add peas and simmer, partially covered, about 5 more minutes until potatoes are tender. Drain and return to pan. Add butter, 1-cup milk and 1 teaspoon each salt and pepper. Let stand off heat for 1 minute, then mash coarsely and serve with chicken.

Wednesday: Beef Noodle Stir Fry
Prep time 10min. cook time 10 min.
Ingredients:
Leftover beef cut into strips
¾ pound green beans
1 (8oz.) cans water chestnuts
2 (3oz.) packages instant ramen noodles
¼ cup soy sauce
½ cup beef broth
1 tbs. cornstarch
1 tbsp. vegtable oil
1 tbs. sesame oil
½ tsp. ground ginger

Directions:
In a medium mixing bowl, combine soy sauce, cornstarch, sesame oil, and ginger. Add beef and stir to coat. In a wok or large skillet, bring ½ cup water to boil over medium-high heat. Add green beans, cover and cook 8-10 minutes or until beans are tender. Remove beans with slotted spoon and cover to keep warm. Add 3 cups of water to pan and bring to boil. Break up ramen noodles and add to pan (without seasoning packet) and cook 3 minutes. Drain and rinse noodles. Set aside. Add beef and marinate to the pan along with the green beans, water chestnuts and broth. Cook until sauce is thickened and bubbly, stirring frequently. Add noodles and mix lightly before serving.

Thursday: Cheese Tortellini with Shrimp
Prep time 5 min. cook time 10 minutes
Ingredients:
1-pound jumbo shrimp
1 lb. cheese tortellini (frozen or fresh)
2 cups broccoli florets
3 garlic cloves, minced
1-cup olive oil
Salt
Graded Parmesan cheese
1-cup chicken broth
¼ cup fresh parsley, chopped
Directions:
Boil a large pot of salted water over medium heat. Add tortellini and boil until done. Remove tortellini; place in bowl and set aside, but save salted water in pan. While tortellini is boiling, heat the olive oil, garlic, 1 tsp.salt and parsley in a small saucepan over very low heat. Let simmer a few minutes and turn off heat. Set aside. Place broccoli florets in microwave safe bowl with 2 teaspoons water and cover with plastic wrap. Microwave for 2-4 minutes and set aside. Cook shrimp in salted water for 2 minutes and add shrimp and broccoli to the tortellini. Now add the chicken broth to the olive oil mixture and reheat until fully heated. Pour over pasta and top with grated Parmesan cheese.
Special note: If your children will not eat the shrimp, serve them the tortellini and broccoli with out the shrimp.

Friday: Barbequed Turkey Sloppy Joes
Prep time 5 min. cook time: 6-7 hours
Ingredients:
2 lbs. ground turkey
2 medium onions
2 (15 oz.) cans tomato sauce
1 (6oz.) cans tomato paste
½ cup brown sugar
1/3 cup red wine vinegar
2 tbsp. Worcestershire sauce
2 tbsp. liquid smoke hickory flavoring
½ tsp. freshly ground pepper
½ tsp. seasoning salt
8 sourdough rolls, split and toasted
Corn on the cob
Fresh fruit
Directions In large skillet brown turkey and onion over medium heat stirring often until turkey is brown and crumbly, about 6-8 minutes. Drain and place in sprayed slow cooker. Add tomato sauce, tomato paste, brown sugar, vinegar, and Worcestershire sauce, seasoning salt, pepper and 5 teaspoons of liquid smoke. Stir, cover and cook on low 6-7 hours. Stir in the remaining 1-teaspoon of liquid smoke and serve on sour dough rolls with corn on the cob and fresh fruit.

Saturday: Tex Mex Lasagna
Prep time10minutes cook time 30 minutes
Ingredients:
2 8 oz. packages no boil lasagna noodles
1 32 oz. jar thick salsa
1 15 oz. carton ricotta cheese
2 cups shredded cheddar cheese


Directions
Spay a 19 x 13 inch baking pan with vegetable spray. Soak the noodles according to package instructions. Spread a thin layer of salsa over bottom of dish. Top with a single layer of noodles. Spread noodles with half of the ricotta cheese, one-third salsa and half grated cheese. Add another layer of noodles, and then spread remaining salsa and rest of ricotta. Add one more layer of noodles and top with remaining salsa and the rest of the grated cheese. Bake for 30 minutes at 350 degrees f. or until top is golden brown and bubbly. Let rest 10 minutes before cutting. Serve with fresh green salad.