Menu for the week of 12/14

Sunday-
Ricotta Marinara Over Spaghetti with Salad

What you need:
1 jar Marinara Sauce
1 8 oz container Ricotta
1 lb Spaghetti pasta

For the sauce, mix in a sauce pan the Marinara and half the Ricotta. Warm it up, and pour it over spaghetti. We sprinkled Parmesan on top.

Salad makings of your choice

Monday-
Mom's New Beef Stew from The Biggest Loser Cookbook

Tuesday-
Curry Chicken Salad in Pita Pockets from Biggest Loser Cookbook


Wednesday-
Ground Turkey Nachos

What you need:
1 lb of ground turkey
taco mix to flavor meat (optional)(I make my own mix, recipe to follow)
1 jar of nacho cheese sauce
sour cream
1 can refried beans
Salsa
Tortilla Chips
Any other dressings you would like on your nachos

Layer the cooked turkey, beans and warmed nacho cheese over tortilla chips. Add whatever toppings you like, (ie sour cream, salsa etc.)

Taco Seasoning-

• 4 1/2 teaspoons chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• 1/2 teaspoon garlic salt
• 1/4 teaspoon sugar
• 1 teaspoon dried minced onion
• 1/2 teaspoon beef bouillon granules
• 1/4 teaspoon ground red pepper
• 1 cup water*

*Add the water only when you are ready to add the mix to the meat!

Thursday-
Crockpot Ribs in Guinness BBQ Sauce, Corn on the Cobb, and Mashed Potatoes

What you need for the Ribs:

2 lbs Ribs
1 bottle BBQ Sauce, (I used Jack Daniels BBQ sauce with Guiness)
1 can Guiness Beer
1/4 c molasses
1/4 c Ketchup
1 tsp salt
Pepper to taste
1 tbl Garlic Powder
1 tbl Onion Powder

Mix the Sauce and other ingredients in the crockpot. Cut the ribs so they will fit in the crockpot, and add to the pot. Cook on low for 4-5 hours. (I like them falling off the bone!)

Friday-
Roast Chicken with Herbs, Quinoa, and Balsamic Tomato Salad

What you need for the Chicken

4 Chicken breasts
1 tbl Garlic Powder
1 tsp fresh Rosemary
1 tsp fresh Thyme
1 tsp Salt
Pepper to taste
Olive oil

Toss the chicken in a ziplock bag with a little bit of Olive oil to coat. Toss around to coat. Then add the herbs and toss again. Lay chicken on a foil wrapped pan and cook at 350 degrees for 20-30 minutes or until an instant read thermometer reads 180 degrees.

For the Tomato salad you need:
3 or 4 large Tomatoes
Balsamic dressing (store bought works!)

Cut the Tomatoes into wedges and dress with Balsamic dressing. Also nice sprinkled with fresh basil. If you let the tomatoes marinate for a while in the dressing, it's really yummy.


Saturday-
Parmesan-Mushroom Risotto and fresh Green Beans

Some might consider this a complicated recipe as it takes using judgment in measuring the liquid to add to the rice. If you are up to the task, though, it's worth the time it takes!
What you need for the Risotto:
(serves 4)
2 cups Risotto rice
2 cloves of garlic minced
1/2 cup diced onion
1/4 cup dry white wine
2tbl olive oil
4-6 cups of chicken stock (or you can use the powdered chicken buillion, but I suggest only using half as much powder to liquid so it isn't too salty)
1 tbl fresh Thyme
6 oz chopped mushrooms (more if you really like them!)
Salt and Pepper to taste
1/2 cup fresh Parmesan Cheese

Heat the olive oil in a large skillet or sauce pan, on medium heat. Add the onion, and cook until onion is clear. Add the Risotto and cook until the rice is golden. Be careful not to burn it! Add the mushrooms. Add the garlic and the wine and cook until the wine is absorbed. Add the Thyme and stir. One cup at a time, start to stir in the chicken stock until it is absorbed. You will know the risotto is done when it is soft, and creamy. If you want it more creamy, add more stock. Turn off the heat and add the Parmesan Cheese, stirring to combine. Salt and pepper to taste. Best served right away.

Serve Green Beans on the side.