name='p:domain_verify'/> Always A New Day : Weekly Meal Plan - Food Network Style


Weekly Meal Plan - Food Network Style

I'd love to share with you all the fabulous things we did this weekend, but I'd be a big liar. With the remnants of Hurricane Patricia hitting Texas, we used that as an excuse to be a bit lazy. Well, I did run a 5K in the rain so there's that. I used that as an excuse to do nothing else the rest of the weekend, and it was glorious.

During my down/lazy time, I did plan a simple week of eats based on some lazy Food Network viewing. I wanted to share two recipes - a new one I plan to make this week and an old trusty recipe that we all love. 

Yes, but not from the cooking challenge shows. Who eats that kind of weird crap?:

Thanks to Trisha Yearwood for the delish Chicken Tortilla Soup she made on her Halloween show. I am going to try and ignore the pumpkin roll she also made because I ate cupcakes this weekend. Sweets - they get me everytime. 

Chicken Tortilla Soup
(adapted from HERE)

Extra virgin olive oil (enough to swirl around the pan)
1 tsp minced garlic 
1 medium chopped onion
2 Tbl flour
3 14-ounce cans of low sodium chicken broth
4 C of skim milk
1 10.75 ounce can of cream of chicken soup
1 cup prepared salsa
1 can of black beans, drained and rinsed
1 can of kidney beans, drained and rinsed
1 can of corn, drained and rinsed
2 tsp of cumin
1 packet of fajita seasoning
Your favorite toppings - we will go with cheese and avocado

Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes.

Chicken Tortilla Soup 029
Spoon into a bowl and add your toppings. YUM.

Our Favorite Meatballs
(adapted from HERE)

1 1/4 pounds ground turkey
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper

Preheat oven to 425 degrees F.

Mix turkey and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

The kids love theirs with pasta and marinara, but the adults swap the pasta for veggies - zucchini is a favorite! 

And as an added bonus - our sweet neighbors ran over in the rain to share this goodness. Soup in rainy weather, and I didn't have to make it?? WHAT WHAT. You can check out this Sausage, Potato, and Kale Soup HERE. I am not saying it's healthy, but when it's a gift, it doesn't count, right??

What's on your meal plan for the week? We are looking forward to a fun Halloween weekend. I am going to try and stay away from the chocolate. Wish me luck.

With Love,

No comments :

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Blog Design by Get Polished