January 16- January 22

The Barley Stew was excellent!  It does make alot.  I froze 2 quarts for later this winter.  I never made the Cider Pork, oh well.  I also skipped the risotto last week.  Each dinner was replaced with chicken fajitas and steak with roasted red potatoes.

Monday, January 16-  I wanted to make a tortellini soup.  I decided to make it healthier with chicken sausage and to my surprise actually found a recipe on allrecipes.com that used chicken sausage.  Below is the recipe with my changes to it.

Sweet Italian Chicken Sausage Tortellini Soup 5 WW Points

• 8oz Sweet Italian Chicken Sausage
• 2 1/4 teaspoons extra virgin olive oil
• 3 cloves garlic
• 1 onion diced
• 1 cup carrots chopped
• 1 cup celery chopped
• 1/4 cup white wine
• 28 oz chicken broth
• 9 ounces refrigerated cheese tortellini
• 1 can petite cut diced tomatoes, drained
• 1 teaspoon Italian seasoning
• 4 ounces baby spinach leaves

Directions

1. Heat large pot with half the oil to coat and saute chicken sausage until browned and internal heat is 165 degrees. Remove from pan, remove casings and slice into small pieces and set aside.
2. Meanwhile, finely mince the garlic cloves.  Heat remaining oil in pan, add garlic and onion and saute until onion tender, stir carrots and celery and saute 1-2 minutes.
3. Stir in wine and broth and bring to a boil. Add can of tomatoes and Italian seasoning and sausage. Simmer for 30-40 minutes.  In a separate pot cook tortellini. And drain.
4. Stir in spinach into soup and cook until the spinach wilts, 2 minutes.
5. Add tortellini to soup and cook 5 minutes.  Serve

Tuesday, January 17-  With a Girl Scouts meeting after dinner, I am opting for a simple meal.  I found this recipe on Good Housekeeping. 

Turkey Bean Stovetop Chili  WW Pts. 4

• 1 tablespoon(s) vegetable oil
• 1 large (10- to 12-ounce) onion, finely chopped
• 2 cloves minced garlic
• 1 1/4 pound(s) lean ground turkey
• Salt
• Pepper
• 1-2 red or yellow peppers, finely chopped
• 1 tablespoon(s) chili powder
• 2 teaspoon(s) ground cumin
• 2 can(s) (14-ounce each) tomatoes, fire-roasted and diced
• 2 can(s) (15 ounces each) no-salt-added white kidney (cannellini) or pink beans, rinsed and drained

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Directions

1. In 7- to 8-quart saucepot, heat oil on medium-high. Add onion and garlic and cook 5 minutes or until softened and brown, stirring occasionally.
2. Add turkey and 1/4 teaspoon each salt and freshly ground black pepper. Cook 3 minutes or until meat browns, stirring and breaking up meat with wooden spoon.
3. Add peppers; cook 4 minutes or until just softened, stirring occasionally. Add chili powder and cumin and cook 1 minute, stirring often.
4. Stir in tomatoes and beans. Heat to boiling, then reduce heat to simmer. Cook 20 minutes, stirring occasionally. Spoon into serving bowls.

Wednesday, January 18- On my own with the girls tonight and an evening filled with meetings and lessons, I will make simple Chicken Fajitas with grilled peppers and onions and quesidillas for the girls.

Thursday, January 19- Pizza and a Movie Night in Apex!  Kung Fu Panda 2

Friday, January 20- Leftovers will be tonight's meal.

Saturday, January 21- My husband put his culinary skills to use and made chicken sausage spinach and cheese stuffed ravioli served with a vodka sauce.  He used wonton wrappers for the ravioli.  They were awesome!

Sunday, January 22-  Rotisserie Chicken, biscuits and french fries will most likely round out tonight's football meal.  Go Giants!