Week #9

Another wonderful week is directly before us!  It's going to be a very busy one for this family - let's get TO IT!

Sunday - Christine's Born Again Lasagna
From "Skinny Chicks Don't Eat Salad" by Christine Avanti

Going to give you a link to this one because it's a bit complicated.  VERY worth it if you want a healthier, red sauce lasagna:   Click HERE

Monday - Taco Soup

What you need: 1 lb ground turkey (or beef if you prefer), 1 Tbsp dried chopped onion, 2 cans dark red kidney beans, 1 can black beans, 1 can pinto beans, 1 can garbanzo beans, 1 small can diced green chiles, 1 small can sliced black olives, 1 can corn or cut green beans, 2 -3 packets taco seasoning, fritos or tortilla chips, grated cheese, sour cream, and salsa for garnish (The ingredients in this are very flexible are written for a 6 quart crockpot - feel free to substitute, add spices such as chili powder, garlic powder, cumin, etc. to taste. You can also use dried beans and soak them all overnight).

Instructions: Brown the ground turkey and the chopped onion in your favorite pan.  Open and drain all the cans (don't drain the green chiles) and empty cans into the crockpot.  Add the browned meat and stir.  Add about 4 - 5 cups of water and the seasonings you chose.  Cook low for 8 - 10 hours.  Serve with grated cheese, sour cream, salsa and some chips on the side.  YUM!  :)

Tuesday - FFY/Leftovers night

The joy of making two nights in a row of recipes that serve quite a few is LEFTOVERS!  We're registering our munchkin for T-ball this night so it's a FFY (fend for yourself) and Leftovers night at our house.

Wednesday - Turkey Sausage & Veggie Wraps

Another link to a yummy wrap with peppers, feta, and turkey Italian sausage: Click HERE 

Thursday - Tuna Noodle Casserole - a new twist on an oldie but goodie!

What you need: 1 package No-Yolks extra wide egg noodles, 2 cans albacore tune in water (drained), 1 can cream of celery soup, 1/3 cup light mayo, 1 cup nonfat milk, 8 oz melty cheese (like Velveeta), 4 oz jar chopped pimientos, 2 ribs of celery, 1 small onion - diced, 1/2 cup sliced almonds

Instructions: Preheat oven to 350. Boil the noodles according to the package directions.  In a big pot, stir together all ingredients except for the almonds until well blended and the cheese is melted.  Stir in the egg noodles until sauce is evenly distributed.  Pour into a casserole dish and sprinkle the almonds on top.  Bake for 30 - 40 minutes until almonds are toasted and golden.

Friday - Aioli Chicken Panini
From "Skinny Chicks Don't Eat Salad" by Christine Avanti

What you need: 1 1/2 Tbsp light mayo, 1 tsp chopped fresh parsley, 1 small tomato chopped, 1/2 tsp minced garlic, 1 3/4 ounce cooked boneless/skinless/thinly sliced chicken breast, 2 slices whole wheat bread, 2 Tbsp fat free shredded mozzarella, non stick cooking spray

Instructions: First, figure out how many servings you need and modify the above ingredients.  I've found it's best to make each sandwich individually than it is to try and combine everything and re-separate it out.  So, this is for ONE sandwich.  In a small bowl, combine  the mayo, parsley, tomato, and garlic. Stir in chicken and coat well. Sprinkle one side of one slice of bread with half the cheese. Spread the chicken mixture on top and then top with the rest of the cheese and the other piece of bread.  You can either cook over medium heat in a panini, grill pan, or regular frying pan.  OR, you can put in a panini press if you have one.  We use a grill pan with a press to get those cool markings on the bread but you don't really "need" it.  

Here we go friends!  Hang on - it's going to be a wild and fantastic week!