Weekly Menu #667 And The Book Of The Week

 


WEEKLY MENU

Monday

Chili Cornbread Casserole

Kids - Cornbread and chicken

 

Tuesday

Ground Chicken Teriyaki Rice Bowls

Kids - Beef Ramen

 

Wednesday

Ground Chicken Greek Meatballs

Kids - Chicken and Rice

 

Thursday

Black Bean & Sweet Corn Quesadillas

Kids - Cheese Quesadillas

 

Friday

Mississippi Smothered Chicken

Kids - Pizza

 

Saturday

Roasted Bratwurst with Peppers

Kids - Nachos

 

Sunday

Leftovers Night

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Sunday Confessions #364



Sunday Confessions #363
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Weekly Menu #666 And The Book Of The Week
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June 2026 Wrap Up
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What I Read Last Week - June 29th


Weekly Menu #667 And The Book Of The Week
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What I Read Last Week - July 6th
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Sunday Confessions #365










179/250 2026 Reading Challenge
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41/102 2025 Goodreads Nominees Reading Challenge

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Ground Chicken Greek Meatballs

 For the Meatballs:

  • 500g (1 lb) chicken mince

  • 100g (3.5 oz) feta, crumbled

  • 1 large zucchini, grated

  • Zest of 1 large lemon

  • 1 egg

  • 2 cloves garlic, minced

  • ½ cup breadcrumbs

  • ½ tsp salt

  • 20g (a handful) fresh herbs: dill, mint, parsley – chopped

  • Pinch of black pepper

  • Olive oil, for brushing or spritzing

For the Giant Couscous:

  • 1 cup giant couscous

  • 1½ cups water

  • Big pinch of salt

  • 1 tsp olive oil

  • 5g (1 Tbsp) chopped dill

  • Juice of ½ lemon (about 20 ml)

For the Cucumber Salad:

  • 1 large cucumber, thinly sliced

  • 1 red onion, thinly sliced

  • Juice of ½ lemon (about 20 ml)

  • Salt and pepper to taste

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Roasted Bratwurst with Peppers

 

Ingredients

  • 2 Tbsp olive oil 
  • 1 Tbsp red wine vinegar 
  • 1/2 Tbsp stone ground or whole grain mustard
  • 1/4 tsp garlic powder 
  • 1/8 tsp salt 
  • Freshly cracked pepper 
  • 3 bell peppers (any color) 
  • 1 onion 
  • 5 bratwurst links 
  • 5 buns 
  • 2 oz. cheddar (optional topping) 
  • 4 Tbsp mustard (optional topping) 

Instructions 

  • Preheat the oven to 400ºF. In a small bowl stir together the olive oil, red wine vinegar, stone ground mustard, garlic powder, salt, and pepper. Set the vinaigrette aside.
  • Slice the bell peppers and onion into 1/4-inch strips and place them on a large baking sheet. Add the bratwurst links to the baking sheet, then drizzle the vinaigrette over top. Toss the peppers, onions, and bratwurst until everything is coated in vinaigrette.
  • Place the baking sheet in the oven and roast for 20 minutes, then give everything a good stir. Return the baking sheet to the oven and roast for another 20-25 minutes, or until the bratwurst, peppers, and onions, have browned on the edges.
  • Stuff the bratwurst, peppers, and onions into the buns and top with shredded cheddar if desired. Place them back in the oven for about 5 minutes to melt the cheese and toast the buns. Top with more mustard just before serving.
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Mississippi Smothered Chicken

 

Ingredients


  

  • 2 lbs boneless, skinless chicken thighs
  • 6 oz pepperoncini peppers (with juice)
  • 1 pack ranch dressing mix (about 3 tbsp)
  • 1 pack brown gravy mix
  • 8 oz cream cheese


Instructions
 
  • Add chicken thighs to the Instant Pot in an even layer. Sprinkle with ranch dressing mix and brown gravy mix. Pour pepperoncini peppers and juice over the top. Do not stir.
  • Secure lid, set valve to Sealing, and cook on high pressure for 15 minutes. Allow pressure to naturally release for 5-10 minutes, then carefully release remaining pressure.
  • Remove lid and shred chicken directly in the pot using two forks. Add cubed cream cheese and stir until melted and the sauce is thick and creamy. Serve warm.
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Black Bean & Sweet Corn Quesadillas

 

Ingredients


  • Flour tortillas (8-inch size)
  • 1 can black beans, drained and rinsed
  • 1 can drained sweet corn
  • 3/4 cup shredded pepper jack cheese (about 85g)
  • 1 tablespoon olive oil or vegetable oil
  • Pinch of ground cumin (optional)
  • Pinch of salt

Instructions

  1. In a small bowl, mash the drained and rinsed black beans slightly with a fork, leaving some beans whole for texture. Stir in the ground cumin and a pinch of salt.
  2. Heat a non-stick skillet or cast iron pan over medium heat and add 1 tablespoon of olive oil. Warm for about 2 minutes until shimmering but not smoking.
  3. Lay one tortilla flat and spread half the mashed black beans evenly over one half of the tortilla. Sprinkle 3/4 cup shredded pepper jack cheese over the beans. Fold the tortilla in half, pressing gently to seal.
  4. Place the folded tortilla in the hot skillet. Cook for 3-4 minutes on one side until golden brown and crispy. Flip carefully and cook the other side for another 3-4 minutes until the cheese is fully melted and the tortilla is crisp.
  5. Transfer the quesadilla to a cutting board and let it rest for a minute. Slice into wedges and serve with salsa, sour cream, or guacamole.
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Ground Chicken Teriyaki Rice Bowls

 

Ingredients

– 1 pound ground chicken
– 2 tablespoons soy sauce
– 2 tablespoons teriyaki sauce
– 1 tablespoon sesame oil
– 1 teaspoon minced garlic
– 1 teaspoon minced ginger
– 1 cup broccoli florets
– 1 bell pepper, sliced
– 1 cup carrots, julienned
– 2 green onions, sliced
– Cooked rice or quinoa, for serving
– Sesame seeds, for garnish (optional)


1. Prepare Ingredients: Gather and chop all your vegetables, measuring out sauces and seasonings.
2. Cook Chicken: In a large skillet, heat the sesame oil over medium-high heat. Add the ground chicken and cook until browned, about 5-7 minutes.
3. Add Aromatics: Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
4. Incorporate Vegetables: Add the broccoli, bell pepper, and carrots to the skillet. Stir well and cook for 3-5 minutes, or until vegetables are tender-crisp.
5. Add Sauces: Pour in the soy sauce and teriyaki sauce, mixing well to coat the chicken and vegetables evenly. Cook for another 2-3 minutes until everything is heated through.
6. Serve: Spoon the chicken and vegetable mixture over bowls of cooked rice or quinoa.
7. Garnish: Top with sliced green onions and sprinkle with sesame seeds, if desired.

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