Saturday, January 28, 2017

Sausage Meatball and Spinach Soup

Because of Pinterest I haven't subscribed to any magazines since 2010.  I decided this year to subscribe to Better Homes and Gardens and Traditional Home magazines because looking through them makes me happy.  I'm one of those that likes to buy the old-fashioned type books in paper and ink form instead of the digital version.  I still like Pinterest, but there's something about having the magazine to flip through, enjoy, and earmark pages to return to.  Last week, while flipping through the February 2017 edition of BHG I found a recipe for Pork Meatball and Escarole Soup.  I had all of the ingredients on hand except for the escarole, which to be honest, I have never heard of.  In the picture it looked like spinach and I had some of that, so that's what I went with.  My family thought it was tasty and the kids liked the fact that we were having grilled cheese for dinner with our soup.

1 egg
1 slice loaf bread, broken up into small pieces
2 Tbsp milk
1/4 tsp ground nutmeg
1 lb ground pork
1 Tbsp and 1 tsp parsley, divided
1/4 cup grated Parmesan cheese
2 Tbsp canola oil
1 cup chopped celery
1/2 cup chopped yellow onion
fresh spinach leaves
4 cups chicken broth
salt and pepper

1.  Whisk together egg, bread crumbs, milk, nutmeg, 1/8 tsp each salt and pepper in bowl.
2.  Stir in pork, Parmesan, and 1 Tbsp parsley.
3.  In a 5-6 qt pot heat oil over med-high heat.  Add celery and onion and cook about 5 minutes or until tender.
4.  Add spinach, chicken broth, 2 cups water, and 1 tsp parsley and bring to boil.  
5.  Reduce heat to simmer and drop rounded Tablespoons of meatballs into broth.
6.  Press meatballs under broth, cover and simmer for 10 minutes or until meatballs are cooked through.

*  This article suggested making these meatballs another night by placing them on a foil lined cookie sheet and baking for 18-20 minutes at 375 degrees.  Serve over pasta with marinara. 

Saturday, January 21, 2017

Meal Plan 1-15-17 - 1-21-17

Sometimes you make a meal plan and your schedule changes so you have to adapt.  Last week was one of those weeks.  So, I'm sharing what we ate last week instead of what we plan to eat this next week.  It's good to have a plan and it's good to be flexible.

Sunday - Baked Beans and Oreo Cake (fellowship meal at church)

Monday - Tacos, Refried Beans, Mexican Rice

Tuesday - Left-overs

Wednesday - Spaghetti, Broccoli 

Thursday - Chicken Pot Pie Soup and Parmesan Garlic Biscuits
*Biscuits (canned) and Chocolate Gravy (Discipleship Group)

Friday - DATE NIGHT!!! Leftover Spaghetti and Broccoli for the kids

Saturday - Homemade Biscuits and Sausage (made by hubby for brunch)
Left-over Chicken Pot Pie Soup (make another batch of Parmesan Garlic Biscuits)