Week of June 9th - ONE new recipe!

STEAK WITH MUSTARD-SHALLOT SAUCE

Ingredients:

1 1/2 pound sirloin steak (1 inch thick)
kosher salt and black pepper
2 teaspoons olive oil
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 shallot, chopped
1 pound green beans

Directions:

Season the steak with ¾ teaspoon kosher salt and ¼ teaspoon pepper. Cook in the olive oil in a large skillet over medium-high heat, 3 to 5 minutes per side for medium-rare. Let rest 5 minutes, then slice against the grain.

In a small bowl, whisk together the mustard, vinegar, and shallot.

Meanwhile, steam the green beans until tender, 4 to 6 minutes.

Top the steak with the mustard sauce and serve with the green beans.

[NEW] SLOW COOKER ITALIAN CHICKEN PASTA

Ingredients:

4-6 boneless skinless chicken breasts
1 tablespoon Pampered Chef Garlic and Herb Rub
1 tablespoon Pampered Chef Three Onion Rub
1 tablespoon Pampered Chef Dijon Mustard Rub
3 tablespoons Pampered Chef Italian Seasoning Mix
2 tablespoons flour
2 tablespoons butter
2 cans chicken broth
1 pound rotini or other short cut pasta

Put all contents into a ziplock freezer bag and keep in freezer.  When ready to cook, remove from freezer and bag and place in slow cooler for 4-6 hours on low.

SAUSAGE, BEAN & KALE STEW
Original recipe here.

Ingredients:

1 tablespoon olive oil
1 ½ package of ground Italian Sausage
1 2 cloves garlic, thinly sliced
1 19-ounce can cannellini beans, rinsed
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes
2 bunches kale leaves, torn into 2-inch pieces
kosher salt and black pepper
1 loaf country bread (optional)

Directions:

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.

Stir in the garlic and cook for 2 minutes more. Add the beans, broth, and tomatoes and their liquid and bring to a boil.

Add the kale and ¼ teaspoon each salt* (don’t add as much, people can season on own) and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.

SLOW COOKER BEAN AND SPINACH ENCHILADAS

Ingredients:

1 15.5-ounce can black beans, rinsed
1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
1 cup frozen corn
1/2 teaspoon ground cumin
8 ounces sharp Cheddar, grated (2 cups)
kosher salt and black pepper
2 16-ounce jars salsa (3 1/2 cups)
8 6-inch corn tortillas, warmed
1 medium head romaine lettuce, chopped (6 cups)
4 radishes, cut into matchsticks
1/2 cup grape tomatoes, halved
1/2 cucumber, halved and sliced
3 tablespoons fresh lime juice
2 tablespoons olive oil
sliced scallions, for serving

Directions:

In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the Cheddar, the remaining beans, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine.

Spread 1 jar of the salsa in the bottom of a 4- to 6-quart slow cooker. Dividing evenly, roll up the bean mixture in the tortillas (about ½ cup each) and place the rolls seam-side down in a single layer in the slow cooker. Top with the remaining salsa and Cheddar.

Cover and cook until heated through, on low for 2½ to 3 hours.

Before serving, toss the lettuce, radishes, tomatoes, and cucumber in a large bowl with the lime juice, oil, and ½ teaspoon each salt and pepper. Serve with the enchiladas and sprinkle with the scallions.