Weekly Meal Plan…some of my favorite recipes this week!!!

1. Get your rice started in the rice cooker.
2. Take the ground turkey and ground beef…mix them together with your hands or kitchen aid mixer. Add egg, finely diced red pepper, onion, pineapple and 2 tbsp of brown sugar to the meat mixture (make sure the veggies are cut very finely).
3. Put 1/2 cup brown sugar into a separate bowl. Roll the meat mixture  into 1 inch balls, then roll the meatballs lightly in the brown sugar and place aside on a plate.
4. In a separate pan combine soy sauce, brown sugar, ginger and 1/4 cup diced pineapple (optional) and turn heat to medium…bring mixture to a simmer. In a small bowl mix cold water and corn starch together…pour corn starch mixture into the soy sauce…mix well. The corn starch will thicken to make your perfect teriyaki sauce, let simmer for about 5 more minutes…and remove from heat. 🙂
5. In a frying pan heat oil up…don’t place meatballs in until oil is HOT. Brown meatballs on all sides (this takes about 3 minutes). Place browned meatballs into a casserole dish. Pour half of the teriyaki sauce over meatballs and bake for 30 minutes.

1. Fresh pineapple
2. 1/2 lb ground beef
3. 1/2 lb ground turkey
4. red pepper
5. onion
6. 1 egg
7. brown sugar
8. olive oil
9. soy sauce
10. ginger (or fresh garlic)
11. corn starch
12. rice

1. 3-5 pounds Pork Shoulder Country Ribs
2. 1 bottle of your favorite BBQ sauce
3. brown sugar
4. apple cider vinegar
5. garlic

1. Place the onion and potatoes at the bottom of the crock pot…you can leave the potatoes whole…however if the potatoes are larger cut them into halves.
2. Cut the sausage and place it on top of the potatoes and onions.
3. Pour 1/4 cup of chicken broth or water on top of everything.Make sure to add a little salt and pepper as well 🙂
4. Turn the crock pot on high for about 4 hours or 7 hours on low.

1. 1 medium onion
2. 8-10 small red potatoes and/or finger link potatoes
3. Italian sausage (Price Chopper)
4. 1 large head of cabbage
5. Chicken broth/bouillon (optional)

Directions:

1. In a large pot or dutch oven pour 3 cans of chicken broth, 1 cup water and beans. Bring to a boil, then turn off heat and let sit for 1 hour.
2. Turn to low heat and place ham bone into the pot with the beans. Add 1-2 cups water and simmer for another 2 hours.
3. Cut sweet potatoes into 1 inch bite size pieces. Place a separate pot and bring to a boil. Cook for 3-5 minutes. (Long enough to soften potatoes but not fully cooked). Strain water and set aside.
4. Saute onions, garlic, carrots, celery and sweet potatoes in butter with salt and pepper.
5. Remove ham bone from the pot and scrape off any remaining ham. Chop ham and place in the saute pan with veggies. Saute for about 1 minute, then combine all ingredients into the large pot with the beans.
6. Add 1 more cup water or chicken broth at this time if needed. Let cook for at least another hour.
7. Serve hot and delicious!

• Ham, bone-in
• Northern white bean, dried
• Celery
• Carrots
• Sweet potatoes
• Onion
• 3 cans Chicken Broth

Chicken Enchilada Soup

Ingredients:

• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 2 cans diced tomatoes (14.5 oz)
• 1/2 cup onion, diced
• 2 garlic cloves, minced
• 1 packet enchilada sauce (I used 2 tbsp taco seasoning…since I buy in bulk at Costco)
• 1 can Chicken Broth
• 2 cans ( 10 3/4 oz) cream of chicken soup
• 1/2 cup milk
• 3-4 boneless chicken breasts (I used boneless chicken thighs)
• 1/4 cup fresh cilantro
• 2 tbsp juice of a lime
• 1-2 chili peppers diced, optional if you want spice
• Optional Toppings: Cheese, Sour Cream, Avocado, tortilla chips (see below)

Tortilla Chip Strips

Take 3-4 corn tortillas and slice them into long strips. Meanwhile heat up 1 cup of vegetable  oil…once the oil is HOT…place 6-8 strips of tortillas into oil…cook until crispy (about 3 minutes). Remove strips with a slotted spoon and lay out on paper towel!

Directions:

1. Place corn, diced tomatoes, drained/washed black beans, onions, and garlic into the crock pot.
2. Put raw chicken atop of mixture. In a pan mix cream of chicken, milk, chicken broth, and enchilada seasoning (or taco seasoning) heat on low until mixed well. Once warmed pour atop the chicken and mixture. Turn the crock pot on high and cook for 4 hours or 7 hours on low heat.
3. Before serving your soup mix in lime juice and cilantro to soup…for some yummy extra flavor!!!

Shopping List:

1. 1 can black beans
2. 1 can corn
3. 2 cans diced tomatoes (14.5 oz)
4. onion
5. garlic
6. 1 packet enchilada sauce (I used 2 tbsp taco seasoning…since I buy in bulk at Costco)
7. 1 can Chicken Broth
8. 2 cans ( 10 3/4 oz) cream of chicken soup
9. milk
10. 3-4 boneless chicken breasts (I used boneless chicken thighs)
11. fresh cilantro
12. lime
13. 1-2 chili peppers (optional)
14. Optional Toppings: Cheese, Sour Cream, Avocado, tortilla chips