Week of Oct 2, 2016

Italian Wedding Soup

Sun - Tortellini Alfredo
Mon Italian Wedding Soup
Tue Ground Beef Taco Salad
Wed Roasted Pork Chops and Veggies
Thur Mushroom Risoto
Fri - Waffles and Breakfast Potato Frittata


Italian Wedding Soup
1 (14 oz) package of frozen meatballs, thawed and browned OR homemade meatballs
12 cups Chicken Broth
1 lb of Escarole, chopped
2 cups Ditalini pasta
Bring broth to boil in a large soup pot. Add pasta, escarole  and meatballs, boil until pasta and escarole is tender, about 8-10 minutes. Top with grated Parmesan Cheese, if desired.

Ground Beef Taco Salad

Beef Taco Salad

1 (about 11 oz) sack Doritos or any corn tortilla chips

1 lb Ground Beef, browned, crumbled and drained

1/2 package taco seasoning

1 cup lettuce or cabbage

black bean salsa

Handful cilantro leaves, chopped

Juice of 1 lime

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Tomatoes, Olives, Salsa, Sour Cream or salad dressing (optional)

Sprinkle meat with taco seasoning, add mix to coat. Heat bean salsa, on stove or microwave until hot. 

Layer salad: chips on bottom, then meat mix, veggie mix, handful of lettuce or cabbage, top with cheese, and salsa and sour cream or salad dressing, as desired.

Black Bean Salsa
1 can whole kernel corn
1 can black beans
1/4 cup each onion, red and green bell pepper (diced small)
salt and pepper to taste
In a sauce pot, heat corn, black beans, and bell peppers in water until peppers are tender. Drain and serve with chicken

Roast Pork Chops and Veggies

 3 lb pork chops

1 cup veggie broth

4 medium red potatoes, quartered

2 sweet potatoes, cut into large cubes

8 oz of baby carrots

1/2 medium onion

2 parsnips, beets, or turnips (or 1 of each) quartered

1 zucchini, cut into 2 inch circles

1 bay leaf

1 tsp each thyme, rosemary, and parsley

                                                                                                    

NOTE Try to keep the root vegetables roughly the same size so they will be done at the same time. 

Mushroom Risoto with Sausage

Sprinkle meat with salt and pepper. Add veggies, broth and herbs in pan. Put meat on top, cover and cook for 35 minutes to 1 hour or until veggies are tender pork reaches 165 in thickest part.  Let rest, covered in foil, for 5-10 minutes before serving.

 Mushroom Risoto - Food Network reciepe I will be serving with Sausages