I did not opt for a Produce Box this week. So that means I am left to my own inspiration and devices to come up with a menu this week. I may venture to the State Farmers Market if I need some fresh produce.
I never had the opportunity to make the Eggplant and Zucchini Casserole. My eggplant was questionable and surprisingly my zucchini had mold. But alas from disappointment I found inspiration and whipped up a very tasty one pot meal, Sweet Potatoes and Stuffing with Pork.
I diced up some of my purple sweet potatoes along with an onion and red pepper. I poured Italian dressing over the vegetables and baked for 15 minutes at 375 degrees. I then pushed the veggie mixture along the sides of the pan and spread stuffing mixture (which was mixed with 1 1/2 cups of water) down the center. I then placed 3 thick cut pork chops on top of the stuffing. I returned the pan to the oven for 45 minutes. Delicious, easy and simple!
Tuesday I made Cheeseburger Bacon Meatloaf with a few modifications. I used one small chopped onion in place of the Onion Onion seasoning and I halved the recipe.
Wednesday, November 3- I plan to make BBQ Chicken Sandwiches served with Cole Slaw.
BBQ Chicken
olive oil and a couple of cloves of garlic pressed in
3 or 4 chicken breasts.
Barbecue Rub
1. Rub oil on to chicken and then rub thoroughly with Barbeque Rub.
2. Place in Deep Covered Baker in microwave for 11 minutes.
3. Meanwhile, make barbecue sauce** (see below).
4. When chicken breasts are cooked, take out of deep covered baker and place on cutting
board and fork pull them apart OR cut up with the Salad Choppers right in the Baker. Place
pulled chicken back in baker and add barbecue sauce (about ½ - 2/3 of recipe).
6. Serve with buns.
Sauce: 1 cup ketchup, ¼ cup brown sugar, firmly packed, 2 tablespoons Barbecue Rub, 2 teaspoons vinegar
Combine ingredients in (2-qt.) Saucepan. Bring to a boil, stirring occasionally; remove
from heat. Reserve half of the sauce for serving.
Cole Slaw
1 head of Cabbage shredded
1/4 pound shredded or julienne Carrots
1 Onion finely chopped
1/2 cup Mayonaise
1 tablespoon Vinegar
2 teaspoons Sugar
1/4 teaspoon Salt
Mix Mayo, Vinegar, Sugar & Salt in non-reactivate bowl. Add shredded Cabbage, Carrots and diced Onion. Mix well. Chill before serving.
I never had the opportunity to make the Eggplant and Zucchini Casserole. My eggplant was questionable and surprisingly my zucchini had mold. But alas from disappointment I found inspiration and whipped up a very tasty one pot meal, Sweet Potatoes and Stuffing with Pork.
I diced up some of my purple sweet potatoes along with an onion and red pepper. I poured Italian dressing over the vegetables and baked for 15 minutes at 375 degrees. I then pushed the veggie mixture along the sides of the pan and spread stuffing mixture (which was mixed with 1 1/2 cups of water) down the center. I then placed 3 thick cut pork chops on top of the stuffing. I returned the pan to the oven for 45 minutes. Delicious, easy and simple!
Tuesday I made Cheeseburger Bacon Meatloaf with a few modifications. I used one small chopped onion in place of the Onion Onion seasoning and I halved the recipe.
Wednesday, November 3- I plan to make BBQ Chicken Sandwiches served with Cole Slaw.
BBQ Chicken
olive oil and a couple of cloves of garlic pressed in
3 or 4 chicken breasts.
Barbecue Rub
1. Rub oil on to chicken and then rub thoroughly with Barbeque Rub.
2. Place in Deep Covered Baker in microwave for 11 minutes.
3. Meanwhile, make barbecue sauce** (see below).
4. When chicken breasts are cooked, take out of deep covered baker and place on cutting
board and fork pull them apart OR cut up with the Salad Choppers right in the Baker. Place
pulled chicken back in baker and add barbecue sauce (about ½ - 2/3 of recipe).
6. Serve with buns.
Sauce: 1 cup ketchup, ¼ cup brown sugar, firmly packed, 2 tablespoons Barbecue Rub, 2 teaspoons vinegar
Combine ingredients in (2-qt.) Saucepan. Bring to a boil, stirring occasionally; remove
from heat. Reserve half of the sauce for serving.
Cole Slaw
1 head of Cabbage shredded
1/4 pound shredded or julienne Carrots
1 Onion finely chopped
1/2 cup Mayonaise
1 tablespoon Vinegar
2 teaspoons Sugar
1/4 teaspoon Salt
Mix Mayo, Vinegar, Sugar & Salt in non-reactivate bowl. Add shredded Cabbage, Carrots and diced Onion. Mix well. Chill before serving.
Thursday, November 4- The girls will have one of their favorites, Mac N Cheese while I prepare Potato and Ham Soup for myself and my husband. I'll serve both with some fresh bread.
Perfectly Potato & Ham Cheddar Soup
Tastefully Simple Recipe
Ingredients
Perfectly Potato Cheddar Soup Mix
5 cups hot water
1 Tbsp. Bacon Bacon**
1-2 cup cubed cooked ham
Directions
Prepare Perfectly Potato Cheddar Soup Mix as directed on package with water. Add remaining ingredients; simmer 30-40 minutes. Makes 5-6 servings.
**if I don't have any Bacon Bacon seasoning left I will substitute bacon pieces
Friday, November 5- My children asked to have spaghetti and meatballs. A simple meal and it will delight my girls.
Saturday, November 6- The Western Wake Farmers Market is having a Fall Craft Fair. Perhaps I'll find a few Christmas gifts as well as inspiration for this weekend's meals. I'm sure I'll pick up some apples and butternut squash. I can make dessert or quick bread with the apples and the squash may be used in my daughter's favorite casserole dish. I'll see if I can find ideas for dinner tonight while I am at the Market.
Sunday, November 7-As long as the day doesn't get away from me, I plan on making Herb-Coated Roast Beef with Gravy (recipe from Woman's Day). I'll serve it with potatoes and green beans.
Herb-Coated Roast Beef with Gravy
2 tsp minced garlic
1 tsp dried thyme
1 tsp dried crushed rosemary
1/2 tsp salt
1⁄4 tsp pepper
4 1⁄2-lb top round boneless beef roast
3 Tbsp Dijon mustard
1 Tbsp oil
1 can (141⁄2 oz) beef broth
2 Tbsp flour
1⁄3 cup dry red wine or beef broth
1. Heat oven to 425ºF. Set a wire rack into a shallow roasting pan (not disposable foil). Mix garlic, thyme, rosemary, salt and pepper in a small bowl.
2. Place roast on rack in roasting pan. Brush with 3 Tbsp mustard and sprinkle with herb mixture, patting it on the mustard.
3. Roast the beef 20 minutes. Reduce oven temperature to 325°F. Roast meat 1 1⁄4 hours, or until a meat thermometer inserted in center of roast registers 140°F for medium-rare. Remove roast to carving board, tent with foil and let rest 20 minutes (temperature will rise to about 145°F for medium-rare).
4. Meanwhile, stir broth into flour in a bowl until blended. Place roasting pan over medium-high heat; add wine and stir to scrape up any brown bits on bottom. Add broth to roasting pan. Stirring with a whisk, bring to a boil, reduce heat and simmer 1 minute, or until thickened. Serve roast with gravy.
Monday, November 8-I am thinking slow cooker meal tonight. White Chicken Chili maybe with cornbread will be tonight's dinner.
Tuesday, November 9- With all these delicious meals, I have a feeling there will be plenty of left overs to finish up before a new Produce Box arrives.
Perfectly Potato & Ham Cheddar Soup
Tastefully Simple Recipe
Ingredients
Perfectly Potato Cheddar Soup Mix
5 cups hot water
1 Tbsp. Bacon Bacon**
1-2 cup cubed cooked ham
Directions
Prepare Perfectly Potato Cheddar Soup Mix as directed on package with water. Add remaining ingredients; simmer 30-40 minutes. Makes 5-6 servings.
**if I don't have any Bacon Bacon seasoning left I will substitute bacon pieces
Friday, November 5- My children asked to have spaghetti and meatballs. A simple meal and it will delight my girls.
Saturday, November 6- The Western Wake Farmers Market is having a Fall Craft Fair. Perhaps I'll find a few Christmas gifts as well as inspiration for this weekend's meals. I'm sure I'll pick up some apples and butternut squash. I can make dessert or quick bread with the apples and the squash may be used in my daughter's favorite casserole dish. I'll see if I can find ideas for dinner tonight while I am at the Market.
Sunday, November 7-As long as the day doesn't get away from me, I plan on making Herb-Coated Roast Beef with Gravy (recipe from Woman's Day). I'll serve it with potatoes and green beans.
Herb-Coated Roast Beef with Gravy
2 tsp minced garlic
1 tsp dried thyme
1 tsp dried crushed rosemary
1/2 tsp salt
1⁄4 tsp pepper
4 1⁄2-lb top round boneless beef roast
3 Tbsp Dijon mustard
1 Tbsp oil
1 can (141⁄2 oz) beef broth
2 Tbsp flour
1⁄3 cup dry red wine or beef broth
1. Heat oven to 425ºF. Set a wire rack into a shallow roasting pan (not disposable foil). Mix garlic, thyme, rosemary, salt and pepper in a small bowl.
2. Place roast on rack in roasting pan. Brush with 3 Tbsp mustard and sprinkle with herb mixture, patting it on the mustard.
3. Roast the beef 20 minutes. Reduce oven temperature to 325°F. Roast meat 1 1⁄4 hours, or until a meat thermometer inserted in center of roast registers 140°F for medium-rare. Remove roast to carving board, tent with foil and let rest 20 minutes (temperature will rise to about 145°F for medium-rare).
4. Meanwhile, stir broth into flour in a bowl until blended. Place roasting pan over medium-high heat; add wine and stir to scrape up any brown bits on bottom. Add broth to roasting pan. Stirring with a whisk, bring to a boil, reduce heat and simmer 1 minute, or until thickened. Serve roast with gravy.
Monday, November 8-I am thinking slow cooker meal tonight. White Chicken Chili maybe with cornbread will be tonight's dinner.
Tuesday, November 9- With all these delicious meals, I have a feeling there will be plenty of left overs to finish up before a new Produce Box arrives.
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