Menu Plan Monday #1

Monday 7th~ Alfredo with artichokes and olives
Tuesday 8th ~ Stopher's Skillet
Wednesday 9th ~ Chow Mien
Thursday 10th~ Bean Burritos
Friday 11th~ Frozen Pizza
Saturday 12th~ Eat out Mexican
Sunday 13th~ scrounge

Elegant Cheese Fondue

1can (10 3/4 ounces) condensed cheddar cheese soup
1 cup (4 ounces) shredded Swiss or cheddar cheese
1/4 cup non-alcoholic wine, beer or apple juice
1 small garlic clove, pressed
1/8 teaspoon Tabasco® hot pepper sauce
Assorted dippers such as French bread cubes, bite-size vegetables or cooked ham cubes

Directions:
1.Combine soup, cheese, wine, garlic and hot pepper sauce in Classic Batter Bowl. Microwave on HIGH 3-4 minutes or until cheese is melted and mixture is smooth, stirring after each minute.
2. Pour cheese mixture into Simple Additions™ Small Bowl. Serve fondue immediately with assorted dippers.

Yield: 1 3/4 cups (14 servings)

Nutrients per serving: (2 tablespoons fondue): Calories 45, Total Fat 3.5 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrate 2 g, Protein 3 g, Sodium 190 mg, Fiber 0 g Cook’s Tips: If the fondue thickens while serving, place the Small Bowl in the microwave oven. Microwave on HIGH 1-2 minutes or until fondue is hot; stir until smooth.

©The Pampered Chef, Ltd. 2008

Classic Dill Dip

1 cup mayonnaise
1 cup sour cream
3 tablespoons Pantry All-Purpose Dill Mix
Assorted fresh vegetables or potato chips (optional)

Directions:

1. Combine ingredients; chill for at least 1 hour.
2. Serve with an assortment of fresh vegetables or potato chips, if desired.

Yield: 16 servings

Variation: Creamy Dill Dressing: Add 1/2 cup milk to prepared dip. Serve over tossed salad.

©The Pampered Chef, Ltd. 2008

Savory Spread

1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 package (0.7 ounce) dry Italian salad dressing mix
Crackers or vegetables (optional)

Directions:

1. Combine all ingredients in Small Batter Bowl. Mix until smooth.

2. Place mixture inside barrel of assembled Easy Accent® Decorator fitted with desired tip. Pipe onto crackers or vegetables. Serve immediately.

Yield: 1 1/2 cups

©The Pampered Chef, Ltd. 2008

Classic Vinaigrette

3 ounces red wine vinegar
1/8 teaspoon ground black pepper
3/4 teaspoon salt
3-4 teaspoons sugar
8 ounces vegetable oil

Directions:
1. Pour red wine vinegar to 3 ounce measurement line on Measure, Mix, & Pour™. Add black pepper, salt and sugar. Add oil to 11 ounce measurement line.

2. Insert lid with plunger into container; turn to closed position. Mix up and down until ingredients are thoroughly blended.

Pour dressing over your favorite mixed salad greens.

Yield: about 1 1/3 cups ©The Pampered Chef, Ltd. 2008

Confetti Pasta Salad

1 cup coarsely chopped broccoli
1cup coarsely chopped cauliflower
1 package (9 ounces) refrigerated cheese-filled tortellini, cooked and drained
1medium carrot, thinly sliced
2 tablespoons thinly sliced green onions
1 garlic clove, pressed
1/2 cup fat-free Italian salad dressing
1 teaspoon hot pepper sauce (optional)
1/2 cup (2 ounces) grated fresh Parmesan cheese

Directions:
1. Combine all ingredients except Parmesan cheese in Classic Batter Bowl; toss gently.

2. Sprinkle with Parmesan cheese. Serve using Stainless Serving Spoon.

Yield: 8 servings Nutrients per serving: (1 cup): Calories 140, Total Fat 3.5 g, Saturated Fat 2 g, Cholesterol 15 mg, Carbohydrate 19 g, Protein 7 g, Sodium 490 mg, Fiber 2 g

©The Pampered Chef, Ltd. 2008

Mom's Party Mix

For a Small Amount
1/2 Box Corn Chex
1/2 Box Golden Grahams
2 Cups Coconut
1 Cup Slivered Almonds
Mix together in very large bowl.

In Sauce pan:
1 Cup Sugar
1 Cup Karo Syrup
3/4 Cup Butter

Bring to Boiling, Stir Constantly, Boil 2 Minutes
Pour Over Mixture...Let Set.

For Large amount:
1 Box Corn Chex
2 Small Boxes Golden Grahams
1 Bag coconut
2 Bags slivered almonds
Mix together in very large bowl

In sauce pan:
2 cups sugar
1 bottle Karo syrup
1 cube butter

Bring to Boiling, Stir Constantly, Boil 2 Minutes
Pour Over Mixture...Let Set.

Fish Sauce

Marinade:
1/2 Cup Olive Oil
1/4 Cup Lemon Juice
3 tsp. Minced Fresh Garlic
Salt & Pepper

Marinate fish for 30 minutes. Place on heated grill. Baste frequently with marinade. Cook until it flakes easily.

Topping:
Saute:
1/3 Cup Slivered Almonds
2 Tbsp. unsalted butter
Add:
1 Tbsp. Minced parsley
4 Tbsp. Lemon Juice

Spoon over Grilled Fish.

Brown Sugar Glazed Carrots

¾ lb carrots, peeled and cut into sticks
1 Tbs butter
1 Tbs brown sugar
Salt & Pepper

Steam carrots 8-10 minutes until crisp-tender. In saucepan combine butter, brown sugar, and salt and stir over medium heat till combined. Add carrots. Cook uncovered about 2 minutes or till glazed, stirring frequently. Season to taste with pepper.

Berry Jello

1 Large Cranberry Jello
Mix with 2 Cups Hot Water Until Dissolved.

Add 1 Can Whole Cranberry Sauce.

Mix in 9x13 pan, chop 1 banana, 1 apple, 1 small can mand.

Orange, 1 bag mixed berries frozen.

Pour Jello mixture over berries mix. Dobble top with Whipping Cream. refrig. till set.