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. 

Via

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.

Source

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,
Kim