WEEK 6

Apparently, I am in need of comfort food this week. Either that, or the fact that I made up my menu as I walked into the grocery store dictated this weeks meals. Either way, you're not gonna hear anything about how this week's menu will help you lose weight. I just hope you're having some nice, cool weather to cook in.

• SPAGHETTI AND MEATBALLS
• PIZZA
• EGGPLANT PARMESAN
• TUNA CASSEROLE
• BBQ RIBS AND FRIED RICE
• SPICY CHICKEN SOUP
• TACOS

SPAGHETTI AND MEATBALLS

1 lb pasta (I like linguine)

1 lb ground beef

1 lb ground pork

1 egg

fresh bread crumbs(one piece of bread)

finely chopped onion

cajun seasoning

granulated garlic

prego, or whatever tomato sauce you like

canned diced tomatoes

italian seasoning

tabasco

Cook pasta per directions. Drain and set aside (after tossing with a bit of EVOO). In a bowl, mix meat, egg, bread, onion, garlic and cajun seasoning. Form into meatballs (size is up to you) and place in hot frying pan that has some EVOO in it. Brown meatballs on all sides. Dump in your jar of spaghetti sauce, can of tomatoes (with juice!), some more garlic, italian seasoning, few dashes of tabasco, and some salt, pepper and sugar to taste. Cover and simmer on low until meatballs are cooked through. Serve on top of pasta with lots of parmesan.

EGGPLANT PARMESAN

2 small or 1 large eggplant

spaghetti sauce (leftovers from last nite are perfect!)

mozzarella

flour

cornmeal

2 eggs

Heat canola oil in frying pan, enough to fry eggplant slices in. In pie tin, combine equal parts of flour and cornmeal, and season with cajun seasoning. In another tin or bowl, beat 2 eggs with a little milk. Slice eggplant, 1/2 - 1 inch slices. Dip slices first in eggs, then flour mixture, to coat, and fry until golden on both sides. Drain on paper towels. In 9x13 baking dish, spread some sauce, then place eggplant slices in as much of a single layer as you can do, just use them all. Cover each slice with a little more sauce, and mozzarella and parmesan cheese. Bake in moderately hot oven until cheese is melted.

TUNA CASSEROLE

egg noodles

2 cans tuna

froz peas

old bay seasoning

curry seasoning

family size can cream of mushroom soup

milk

cheese

Cook noodles per directions. In large pan, combine soup, peas, seasonings and a little milk. Heat. Add drained tuna, breaking up chunks. Add drained noodles. Add milk if too dry. Taste for seasonings. Sprinkle cheese over the top. Cover with a lid and turn off the heat. Serve when cheese is melted.

RIBS AND FRIED RICE

1 rack pork spareribs

cajun seasoning

bbq sauce

Preheat oven to 325. Lightly rub ribs with olive oil. Season with cajun seasoning. Place in baking dish, uncovered, and bake about 3 hours, or until meat is falling off bones. Cover with bbq sauce, turn off oven, and let sauce warm through. I think I did the recipe for the fried rice in an earlier week.

SPICY CHICKEN SOUP

1 whole chicken

canola oil

2 large onions

2 carrots, peeled and chopped

2 celery stalks, chopped

8 cloves garlic, minced

2 tsp dried oregano

3 qts water

1 can diced tomatoes

1 tsp salt

pepper

cayenne pepper, to taste

In large soup pot, brown the chicken in a little oil on high heat, turning to get as much as you can. Remove from pan. Add the onions, carrots, celery, garlic, and oregano. Saute until soft. Return the whole chicken, and add water, tomatoes, salt, pepper and cayenne. Cover and simmer 1-2 hours. Remove the chicken, cool, debone, and add shredded chicken back to broth. Can be served with topping options: fried corn tortilla strips, diced Jack cheese, avocado slices, chopped green onions, cilantro, limes. Be sure to taste the soup to adjust seasonings.

TACOS

corn tortillas

1 1/2 lbs ground beef

shredded cheese & lettuce

tomatoes

salsa

chopped onions

Brown beef in pan, seasoning with salt, pepper and granulated garlic. Drain grease. Season either with taco seasoning or combine red chile powder, paprika, oregano, cumin, salt and pepper to taste. Fry corn tortillas in oil, not soft but not crispy, fold in half for shells, stuff with beef and toppings.