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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
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
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.
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
- 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.
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
- 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.
- 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.
- 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.
- 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.
- 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.
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.
Chili Cornbread Casserole
Ingredients
Chili Mixture
- 2 tablespoons olive oil
- 2 pounds lean ground beef
- 1 cup diced yellow onion
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 14.5 ounce can petite diced tomatoes drained
- 30 ounce cans tomato sauce
- 15 ounce can mild chili beans in sauce drained but not rinsed
- 1.25 ounce packet chili seasoning mix
Cornbread Topping
- ¾ cup whole milk
- 2 large eggs room temperature
- 2 (8.5 ounce) boxes Jiffy brand cornbread mix
- ¾ cup sweet yellow corn
- 1 cup shredded mild cheddar cheese
Optional Garnishes
- Shredded mild cheddar cheese
- Sour Cream
- Thinly sliced green onions scallions
Instructions
Chili Mixture
- Add the olive oil to a large (12-inch) skillet over medium-high heat. Once the oil is hot, add the ground beef, onions, and garlic. Cook for 6-8 minutes or until no pink remains. Drain off the excess fat from the skillet.2 tablespoons olive oil,2 pounds lean ground beef,1 cup diced yellow onion,1 tablespoon minced garlic
- Stir the tomato paste into the ground beef mixture. Add the petite diced tomatoes, tomato sauce, chili beans, and packet of chili seasoning mix. Stir to combine.2 tablespoons tomato paste,14.5 ounce can petite diced tomatoes,30 ounce cans tomato sauce,1.25 ounce packet chili seasoning mix,15 ounce can mild chili beans in sauce
- Bring the chili mixture to a low boil then reduce the heat to medium-low and simmer for 15 minutes, to allow all the flavors to combine, then remove from the heat.
- Transfer the chili mixture to a 9×13 baking dish and set aside while you make the cornbread topping.
Cornbread Topping
- Preheat the oven to 400°F.
- Whisk together, in a large bowl, the whole milk and eggs until fully combined. Add the Jiffy cornbread mix and stir just until combined. Do not overmix or the cornbread will be tough. Allow the mixture to rest for 2-3 minutes.¾ cup whole milk,2 large eggs,2 (8.5 ounce) boxes Jiffy brand cornbread mix
- Add the corn and shredded cheddar cheese to the mixture and stir just to combine. Spoon the mixture evenly over the chili mixture in the 9×13 baking dish.¾ cup sweet yellow corn,1 cup shredded mild cheddar cheese
- Bake for 30-35 minutes or just until lightly golden around the edges and a toothpick inserted into the center of the cornbread layer comes out clean or with a few moist crumbs. Cover the casserole the last 10-15 minutes of bake time to prevent overbrowning if desired.
- Allow the chili cornbread casserole to rest for 10-15 minutes before serving. Individual servings can be garnished with a dollop of sour cream, sprinkle of shredded cheddar cheese, and some finely chopped green onions if desired.Shredded mild cheddar cheese,Sour Cream,Thinly sliced green onions
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