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Weekly Menu #668 And The Book Of The Week
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What I Read Last Week - July 13th
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Sunday Confessions #366
185/250 2026 Reading Challenge
Ground Chicken Swedish Meatballs Pasta
Ingredients
- 1 Lb. Ground Chicken
- ⅓ cup Panko
- 2 large egg yolks
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh parsley leaves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces elbow macaroni
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups beef stock
- ⅓ cup sour cream
Instructions
- In a large bowl, combine ground beef, ground pork, Panko, egg yolks, green onions, parsley, allspice and nutmeg; season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/4-inch meatballs, forming about 24 meatballs.
- Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
- In a large stockpot or Dutch oven of boiling salted water, cook pasta according to package instructions; drain well.
- Melt butter in the Dutch oven. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and cook, whisking constantly, until slightly thickened, about 3-5 minutes.
- Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 5 minutes.
- Stir in pasta and sour cream until heated through, about 2-3 minutes; season with salt and pepper, to taste.
- Serve immediately.
Black Bean Nachos
Ingredients
Black Bean Ingredients
- 1 tablespoon olive oil
- ¼ cup yellow onion diced
- 1 garlic clove minced
- 1 15- ounce can black beans drain and not rinsed
- 1 10- ounce can diced tomatoes with green chiles not drained
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon pepper
Nachos Ingredients
- 6.5 ounces tortilla chips half a bag of tortilla chips
- 12 ounces cheddar cheese shredded (4 cups)
- ½ lime juiced
- 1 cup tomatoes chopped
- 2 jalapenos sliced
- 3 tablespoons cilantro pulled off the stem
- 2 tablespoons green onions
- ¼ cup sour cream
- ¼ cup salsa
Instructions
- Preheat your oven to 350 ° F. Line a 9x13 baking sheet with parchment paper. Set aside.
- In a medium-sized skillet add the olive oil (1 tablespoon), onion (¼ cup), and 1 minced garlic clove over low to medium heat for 5 minutes.
- To the skillet add the black beans, diced tomatoes, paprika (½ teaspoon), cumin (½ teaspoon, salt (¼ teaspoon), and pepper (¼ teaspoon). On medium heat mix through for 10 minutes or until most of the liquid is gone. Remove from the heat and allow it to thicken up in the saucepan for 10 minutes.
- Add the tortilla chips to the baking sheet. Top the chips with the bean mixture. Sprinkle the cheese on top of the bean mixture.
- Bake for 5-7 minutes or until the cheese is fully melted.
- Remove from the oven. Top the nachos with half of a squeezed lime, tomatoes (1 cup), 2 sliced jalapenos, and cilantro (3 tablespoons).
- Serve with sour cream and salsa.
Cheesy Sausage Potato Soup
Ingredients
- 1 tablespoon olive oil
- 1 14-ounce smoked sausage chopped into ½-inch pieces
- ½ cup finely diced onion
- 3 garlic cloves minced or pressed
- 4 cups (2 15oz cans) chicken broth
- 3½ cups (about 2 large) russet potatoes peeled and diced medium
- 2 celery ribs diced small
- 5 tablespoons (71g) butter salted or unsalted is fine
- ¼ cup and 1 tablespoon (44g) all-purpose flour
- 2 cups milk any percentage
- 6 ounces (about 1½ cups) shredded cheddar cheese plus more as desired for topping
- ¼ teaspoon black pepper
- Salt
- Sour cream optional for topping
Instructions
- In a large pot, heat olive oil over medium heat. Add diced sausage, and cook until lightly browned. Use a slotted spoon to transfer the sausage to a bowl and set aside.
- Add onions to the pot and cook over medium heat, stirring often for about 5 minutes, until the onions have just begun to turn translucent around the edges.
- Add garlic and cook until lightly golden, about 1 minute.
- Add chicken broth, potatoes, and celery to the pot. Bring to a simmer and then cook for 10 to 15 minutes, until potatoes can be easily smashed against the side of the pot with a fork.
- Use a potato masher or spatula to roughly smash about half of the potatoes in the pot.
- In a medium pot, over medium heat, melt butter and then add flour. Cook, whisking continuously, until flour begins to turn lightly golden, about 1 minute.
- Slowly drizzle in milk, whisking constantly as you go to whisk out any lumps. Cook, whisking continuously, until mixture is thickened and bubbly around the edges, about 5 minutes.
- Remove pot from heat and slowly whisk in cheese, a handful at a time. Once all your cheese is melted, stir the cheese sauce into the soup. Add pepper. Taste the soup and add salt if needed.
- Add the sausage back to the pot and stir everything together.
- Serve, top with sour cream and more cheese if desired, and enjoy!
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