After a week with two ninety degree days, I am happy to report that it is finally feeling like fall here in Philly. Don’t get me wrong, I am a flip flop everyday, endless summer kind of girl, but there is something inherently wrong with having all the Halloween decorations out whilst sweating our tushes off! Also, I had soup on the menu this week! SOUP! No one wants to eat soup when its sweltering out. So I am going to share that soup recipe with you and hope that you make it on a more seasonally appropriate day and it warms your soul! So the meals for this week are:
- Anytime Chicken (or turkey) Meatballs from Pinch of Yum
- Lasagna Soup adapted from Skinnytaste
- Spaghetti Squash Italian Style Casserole adapted from Lexi’s Clean Kitchen
I actually had a fourth one ready to go, but after making it, it just wasn’t quite ready. #life Hopefully, I will be able to share it with you soon, but just not yet.
Anytime Chicken Meatballs
These chicken meatballs are so versatile. You really can eat them anytime. I have made them for apps, we eat them as a main course and you could even send in for lunch to school! They are like nuggets but better! My kids like to dip them in ketchup, but you can really go crazy with any sauce. I love them with tzatziki, sriracha , mustard!! There are so many good options. Also, I have made these using gluten free panko breadcrumbs and they are just as good! Link to Pinch of Yum Blog Post below.
1 pound ground chicken or turkey.
1/2 cup panko breadcrumbs to make GF use Gluten Free panko breadcrumbs.
1/2 cup grated Parmesan.
2 tablespoon s olive oil (optional – makes meatballs more moist and yummy)
1/2 teaspoon garlic powder.
1/2 teaspoon onion powder.
1/2 teaspoon salt.
black pepper to taste.
additional seasonings optional!
Preheat the oven to 400 degrees. Line a baking sheet with foil and a little cooking spray.
Mix all the ingredients together in a mixing bowl.
Roll the mixture into about 30 small balls. Place on baking sheet.
Bake for 25-30 minutes.
Lasagna Soup (adapted from Skinnytaste)
I have changed some things around with this. I actually shouldn’t even call it lasagna soup anymore, but I think it sounds better than sausage soup! When I make soup I like to cook pasta on the side and not in the soup. Everyone can then add the amount of pasta they want or none if they prefer (my husband). Also, if you want to reheat and eat leftovers the pasta doesn’t get mushy. This recipe can be both gluten and dairy free if you use GF pasta and eliminate the cheese. Just check the marinara for any hidden dairy. If you want to check out the original click here.
- 14 oz mild Italian sausage, casing removed
- 1/2 onion, chopped
- 2 crushed cloves garlic
- 4 tbsp chopped fresh parsley, divided
- 3 cups chicken broth
- 2 1/2 cups water
- 2 cups marinara sauce – I use jarred
- 2 bay leaves
- fresh cracked black pepper
- grated parmesan
- shredded mozzerella
- pasta of choice
- Heat a large soup pot over medium heat.
- Add the sausage, breaking it up as it cooks. Cooking until no longer pink.
- Add chopped onion and crushed garlic and cook for 2-3 minutes.
- Add broth, water, marinara, bay leaves, parsley, black pepper.
- Bring to a boil.
- Reduce heat and simmer for 30 minutes.
- Meanwhile, boil water and cooked pasta according to box directions. Maybe slightly al dente.
- Drain pasta and toss with olive oil to prevent sticking.
- Choose the amount of pasta you want and cover with soup.
- Top with mozzarella and parm to your liking.
Spaghetti Squash and Chicken Casserole (Adapted from Lexi’s Clean Kitchen)
This is one of my daughter’s favorite meals, which totally shocked me the first time I made it. She requests it all the time. I love that it is made with squash and spinach so it is a total meal in one baking dish. You do have to cook the squash, which can be done the night before and then just throw the rest of the ingredients together, or you can actually make the whole thing in advance and bake when you are ready. Y’all know I love my shredded rotisserie from Costco. I used that in this recipe. It really is the easiest!! Click here for the original.
For the spaghetti squash
- 1 spaghetti squash– slice in half and scoop seeds
- 2 teaspoons extra-virgin olive oil
- salt and black pepper
- 1 teaspoon extra virigin olive oil
- 1 clove garlic crushed
- 3 handfuls of fresh spinach
- shredded chicken- you can make your own or use rotisserie chicken, roughly 2 cups
- 1 cup tomato sauce–your favorite jarred
- 1 tablespoon italian seasoning
- 1 tablespoon garlic powder
- 1/4-1/2 teaspoon black pepper (to taste)
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1/2-3/4 cup grated parmesan more for topping
- 1/2 cup shredded mozzerella
- optional- 1/2 teaspoon red pepper flakes
What to do
- Preheat oven to 375 degrees
- Cut spaghetti squash in half and scoop out seeds. Drizzle with olive oil, salt and pepper.
- Lay face down on a rimmed baking sheet lined with parchment paper, add 1/4 cup water and bake for around 30 minutes or until fork tender.
- Once cool, scrape squash with a fork into a large mixing bowl and set aside.
- Heat olive oil and garlic in a skillet over medium heat. Add spinach and cook until wilted.
- Add spinach, chicken, tomato sauce, parmesan cheese and spices to the bowl. Combine. Taste and adjust for seasoning. If you are looking for more heat, this is where to add the red pepper.
- Once you are satisfied with the seasonings, add the egg and combine.
- Transfer to a baking dish. Sprinkle with mozzarella and more parmesan.
- Bake at 375 until hot throughout and bubbly and cheese is melted. If you choose you can broil to brown the cheese.