Menu 2-28

Using some recipes from Smithfield menu... so far okay.

Sunday - Corn chicken chowder

Monday - Smothered Chicken and Mushrooms with Herbed
Egg Noodles and salad (recipe below)

Tuesday - Breakfast Tacos with Honey Lime Fruit Salad

Wednesday - Beef stew with mashed potatoes

Thursday - Pork Chops with a Tomato Sauce
and Orzo with Feta and Walnuts and salad

Recipes:

Smothered Chicken and Mushrooms with Herbed Egg Noodles
Smothered Chicken and Mushrooms- Servings: 4
1 tablespoon olive oil
1(8-ounce) package sliced cremini mushrooms
2 cloves garlic, minced
1 cup jarred Alfredo sauce
2 tablespoons chicken broth or milk
2 1/2 cups sliced rotisserie cooked chicken
Salt and freshly ground pepper to taste
Heat olive oil in a large heavy skillet over medium heat. Add mushrooms and garlic and
cook until mushrooms are tender, stirring frequently, 6 to 7 minutes. Add Alfredo sauce and
broth; bring to a simmer. Add chicken; cook, stirring gently, until hot.

Herbed Egg Noodles- Servings: 4
8 ounces wide egg noodles
2 tablespoons unsalted butter, melted
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon minced fresh tarragon, thyme, or marjoram
Kosher salt and freshly ground pepper
Cook noodles in boiling, salted water according to package directions. Drain; place in a
bowl and toss with butter and herbs. Season to taste with salt and pepper.


Breakfast Tacos- Servings: 4
8 flour tortillas
2 cups shredded Pepperjack cheese
1 tablespoon olive oil
3/4 pound ground beef
1 package taco seasoning
1 cup mild salsa
1 cup frozen diced potatoes with peppers and onions, thawed
1 14.5-ounce can black beans, drained
8 eggs
1/4 cup milk
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 avocado, diced
1/4 cup cilantro, chopped
Preheat oven to 350 degrees F. Arrange tortillas in a single layer on two baking sheets. Top
each tortilla with 1/2 cup cheese and bake for 10 minutes or until cheese is melted.
Remove tortillas from the oven, set aside and keep warm. Prepare the potatoes according
to the package instructions and set aside. Heat olive oil in a large skillet over medium heat.
Add ground beef, taco seasoning and salsa to the skillet; cook until meat is crumbly, 5 to 7
minutes. Add potatoes and black beans to the skillet; cook until heated through, about 5
minutes. In a medium mixing bowl, whisk together eggs, milk, salt and pepper. Heat a
medium skillet over medium heat; add eggs to the skillet, and scramble to desired doneness.
To assemble tacos: fill each tortilla with beef mixture, top with scrambled eggs, avocado and
chopped cilantro.

Honey Lime Fruit Salad- Servings: 4
1 tablespoon lime juice
1 teaspoon honey
1 8-ounce can pineapple tidbits
1 cup grapes, halved
1 cup strawberries, hulled and quartered
1 cup diced cantaloupe
In a medium mixing bowl, whisk together lime juice and honey. Add remaining ingredients
to the bowl and toss to combine.

Pork Chops with a Tomato, Fennel and Caper Sauce - Servings: 4
4 (3/4-inch-thick) Smithfield Center Cut Pork Chops
Salt and pepper
Flour for dredging
1 tablespoon extra-virgin olive oil, divided
1 tablespoon butter
1 fennel bulb
1 medium Vidalia onion, thinly sliced
1 (14.5-ounce) can diced tomatoes, undrained
Grated rind and juice of 1/2 lemon
2 tablespoons capers
2 teaspoons sugar
2 tablespoons minced fresh parsley, optional
Salt and pepper the chops and dredge in flour. Shake off any excess. Heat olive oil and butter in a
large, heavy skillet large enough to hold all chops. Brown the chops in the skillet, about 7 minutes
total. Transfer to a plate. Meanwhile, trim fennel bulbs; quarter them lengthwise and slice crosswise.
Finely chop 1 tablespoon fennel fronds and discard remaining trimmings. Add sliced fennel and
onions to skillet and sauté until just tender and lightly browned, about 8 minutes. Add tomatoes,
lemon juice and rind, capers, sugar, and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and
simmer 5 minutes. Add chops, turning to coat with sauce; simmer 10 minutes. Stir in finely
chopped fennel fronds and parsley.

Orzo with Feta and Walnuts- Servings: 4
1 cup orzo
1/2 cup chopped walnuts
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/2 cup feta cheese crumbles
Salt and freshly ground pepper
Cook orzo pasta in a large saucepan of boiling, salted water until al-dente according to package
directions. Drain. Wipe saucepan dry. Meanwhile, toast walnuts in a large, dry skillet over mediumhigh
heat until fragrant, about 2 minutes, tossing frequently. Heat olive oil in saucepan over medium
heat; add garlic and cook until beginning to brown, about 45 seconds. Add orzo and walnuts; cook,
stirring constantly, until hot. Remove from heat and stir in feta and salt and pepper to taste.