Sweet Potato Cake

In the Produce Box's newsletter was a recipe for Sweet Potato Cake.  Seeing I have quite a number of sweet potatoes on hand I figured I'd give the recipe a shot.

Sweet Potato Cake

2 1/2 self rising flour
1 tsp cinnamon
1 1/2 cups oil
2 cups sugar
4 eggs
1/4 cup Hot water
1 1/2 cups peeled and grated sweet potatoes
1 cup pecans, chopped
1 tsp vanilla

Mix together flour and cinnamon.  In another bowl mix oil and sugar; add eggs one at a time, beating well after each addition.  Add water and sweet potatoes; mix well.  Add pecans and vanilla.  Add flour mixture; beat til smooth.  Pour into 3 9" layer pans or one 9x13 pan (greased and floured)
Bake at 350 for 30-35 minutes.
Frost after cooling.
Recipe reprinted from Michelle Gemmel

I used vanilla cake frosting and omitted the pecans because I didn't have any on hand.  This cake was moist and delicious.  The only change I would try next time is adding a bit more spice to the cake batter with the incorporation of some nutmeg and allspice. Although super moist I am wondering if I could reduce the oil just a bit.  I did not have self rising flour on hand but was able to make my own. (For every cup of self rising flour add 1 1/2 tsp baking powder, and 1/2 tsp salt.)

May 25- May 31

I FINALLY made the slow cooker pork chops this week and they were pretty tasty.  Simple and easy which is always a big plus with me!

The Fish Tostados from last week were made with some modifications.  I sauteed the red onions and peppers.  I had some corn and black beans left over from another recipe and added them to the pepper saute.  After cooking the fish, I chunked it up and returned to the pan along with the 1/4 cup of ranch dressing to heat up the dressing.  I thought these were refreshing and a different spin on my standard fajita meal.

In addition to our Box, we ordered an add on of Old Log Cabin Mercantile's Sweet n' Spicy Pecans.  Our Produce Box this week contains:

• 1 pint blueberries
• Pointed Head Cabbage
• 1 bunch sweet Texas onions
• Sweet Potatoes
• 3-4 Tomatoes
• 4 small Yellow Squash  
• 1 English Cucumber

Wednesday, May 25-  With my husband at his golf outing and one child feeling under the weather, simplicity is key!  I will use the tomatoes from my Box to make up a BLT sandwich for me.   Cut up cucumbers and tomatoes will accompany grilled cheese sandwiches for my girls.

Thursday, May 26-  I will grill steak along with some of the summer squash I got in this week's Box.  I will also use some of the sweet potatoes from my Box to make  Red and Sweet Potato Salad
I will halving the salad recipe.

Red and Sweet Potato Salad

• 2 pounds red potatoes, cut into 1-inch chunks
• 1 pound sweet potatoes, peeled and cut in 1-inch chunks
• 1/4 cup red wine vinegar
• 1 tablespoon spicy brown mustard
• 1 1/4 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cup reduced-fat mayonnaise
• 1/4 cup 2% milk
• 2 celery ribs, chopped
• 1 small red onion, chopped
• 1/3 cup minced fresh parsley

Directions

1. Place the red potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 2 minutes. Add sweet potatoes; return to a boil. Reduce heat; cover and cook 8-10 minutes longer or until potatoes are fork-tender.
2. In a large bowl, whisk the vinegar, mustard, salt and pepper. Drain potatoes; add to vinegar mixture and stir gently to coat. Cool.
3. In a small bowl, combine mayonnaise and milk. Stir in the celery, onion and parsley. Gently stir into cooled potato mixture. Serve immediately or cover and chill.

Nutritional Analysis: 2/3 cup equals 136 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 360 mg sodium, 24 g carbohydrate, 3 g fiber, 2 g protein. 

Friday, May 27- My older daughter has an end of year pizza party to attend.  While she is enjoying pizza and friends, the rest of the family will have dinner out nearby.

Saturday, May 28-  Hamburgers and Hotdogs!  We are starting off the Summer season with a cookout!

Sunday, May 29- I saw this recipe in my BHG magazine.  I will use the cabbage from my Box to make up the slaw.

Thai Chicken Tacos

• 1 lime, halved
• 1 lb. skinless, boneless chicken breasts or tenders, cut into 1/2- to 3/4-inch pieces
• 1/4 cup chopped fresh cilantro
• 1 large shallot, finely chopped
• 3 cloves garlic, minced
• 1Tbsp. fish sauce
• 2 tsp. reduced-sodium soy sauce
• 1/2 to 1 tsp. crushed red pepper
• 1/2 to 1 tsp. hot chili sauce (such as Sriracha)
• 2 Tbsp. vegetable oil
• 12 corn tortillas, heated
• 1 recipe Cabbage Slaw

1. Juice one lime half (about 1 Tbsp.); cut remaining half in wedges. In bowl stir together chicken, cilantro, shallot, garlic, the 1 Tbsp. lime juice, fish sauce, soy sauce, pepper, and chili sauce. Cover; refrigerate 1 hour. In large skillet cook chicken mixture in hot oil over medium-high heat 5 minutes or until chicken is cooked, stirring occasionally.
2. To serve, layer two tortillas. Top with chicken and Cabbage Slaw. Serve with remaining slaw and lime wedges. Makes 4 (2-taco) servings.

Cabbage Slaw: In a bowl toss together 2 cups shredded napa cabbage, 1/2 cup shredded carrot, 1/2 cup sliced green onions, 1/3 cup sliced radishes, 1/4 cup chopped fresh cilantro, and 1/4 cup coarsely chopped peanuts (optional). Add 1/4 cup rice vinegar; toss.

nutrition facts

• Calories454 Total Fat (g)11 Saturated Fat (g)1, Monounsaturated Fat (g)5, Polyunsaturated Fat (g)4, Cholesterol (mg)66, Sodium (mg)596, Carbohydrate (g)55, Total Sugar (g)4, Fiber (g)9, Protein (g)34, Vitamin C (DV%)54, Calcium (DV%)17,  Iron (DV%)18

Monday, May 30-  We may be going to the Zoo today.  If this is the case I am thinking we might do take out.

Tuesday, May 31-  I am thinking some kind of fish.....I'll need to think this one over some more.

May 18- May 24

This week's Produce Box contains:

Blueberries

Strawberries

Romain Lettuce

Pointed Head Cabbage

Cucumbers

1.5 shares of tomatoes

The fresh blueberries will probably be incorporated into blueberry pancakes or blueberry muffins.  The strawberries are a great snack as well as a wonderful way to jazz up toaster waffles!

As it always seems to happen a few things got reworked for the week.  Some meals were made on a different day and others were completely skipped.  Rather then prepare the meal I had planned for Friday, I took some of those ingredients and other ingredients from my Box and kitchen and made Pork Stir Fried Rice.   Unfortunately, the crock pork recipe was skipped over again!  One of these days I WILL make that recipe!

Pork Fried Rice

• vegetable oil
• 3 eggs
• 3 cloves garlic thinly sliced
• half an onion finely chopped (I used a red onion but any variety or even scallions can be substituted)
• 2 pork chops cubed
• 2 cups of diced vegetable medley (I used my garden peas, carrots, red pepper & bok choy)
• 3 cups of cooked cold rice
• 3 tablespoons soy sauce

1. Heat  a tablespoon of oil in a pan.  Add eggs and stir (like making scrambled eggs) remove from heat when just set.
2. Heat 2 tablespoons of oil in wok.  Add garlic and onion.  Saute for 5 minutes then add pork. 
3. When pork is cooked through add vegetable mix except bok choy.  Cook for about 5 minutes.
4. Add rice and soy sauce.  Separate rice and incorporate the soy sauce into mixture.
5. Once rice is heated through add eggs and bok choy.  Cook for an additional 2-3 minutes.  If mixture is dry add some more soy sauce.

Wednesday, May 18-  Today is my youngest daughter's Birthday.  Per her request we are having a favorite of hers, Chick Fil A.  Followed by ice cream Birthday cake!

Thursday, May 19- Mexican tonight!  I'll make quesadillas for the girls and the adults will dine on either fajitas or soft tacos.  I'll also serve a fresh salad with the romaine, tomatoes and cucumbers from my Box.

Friday, May 20-  I'll make my homemade cole slaw with the cabbage from my Box and serve it along with grilled asparagus and BBQ Chicken Sandwiches.

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 Mayonnaise
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.

Saturday, May 21-  Since it Birthday Party day I think we may continue the celebration with pizza!

Sunday, May 22- Tonight would be ideal for the slow cooker pork recipe I haven't seemed to get around to making.  Between church in the morning and a late afternoon soccer game, knowing dinner is taken care of would be wonderful.  A fresh salad and bread would round out this meal nicely.

Easy Slow Cooker Pork Chops  12 WW Pts.

• 4 (1 inch thick) pork chops
• 1 tablespoon vegetable oil
• 1 cup sliced onions
• 1/4 cup chicken stock
• 1 (20 ounce) can apple pie filling
• 2 large sweet potatoes, peeled and cut into large chunks

Directions

1. In a large skillet, heat oil over medium-high heat. Season pork chops with salt and pepper, and then brown them in the hot skillet. Remove from heat.
2. Spray the inside surface of a slow cooker with cooking spray. Arrange sliced onions in the bottom, and place pork chops on top of onions. Pour chicken stock over chops, and top with apple pie filling. Cook on Low for 5 to 6 hours, adding sweet potatoes during the last 3 hours of cooking.

Nutritional Information     Servings Per Recipe: 4

Calories: 567  Total Fat: 11.9g  Cholesterol: 59mg  Sodium: 1299mg  Total Carbs: 88.1g  Dietary Fiber: 9g  Protein: 28.3g 

Monday, May 23-  I am going to try a recipe a friend posted on Facebook recently, Ranch Style Fish Tostadas.  I may vary the recipe slightly.

Ranch Style Fish Tostadas

8 corn tortillas (6 in.)

1 lb.  white Fish Fillets

1/2 cup KRAFT Cucumber Ranch Dressing or KRAFT Peppercorn Ranch Dressing, divided

2-1/2 cups  bagged coleslaw blend (cabbage slaw mix)

1 medium green pepper, chopped

1 medium  red onion, chopped

 

PREHEAT oven to 350°F. Spray both sides of tortillas with cooking spray; place in single layer on baking sheet. Bake 10 min. or until crisp and lightly browned.

MEANWHILE, heat large nonstick skillet on medium heat. Spray with cooking spray. Add fish; cook 5 min. on each side or until fish flakes easily with fork. Remove from heat. Use a fork to break up the fish into smaller pieces. Stir in half of the dressing.

ADD remaining dressing to coleslaw blend; toss lightly. Spoon evenly onto tortillas; top with fish mixture, peppers and onion.

Calories  370 Total fat  13 g Saturated fat  2 g Cholesterol  50 mg Sodium  390 mg Carbohydrate 37 g Dietary fiber 6 g Sugars 9 g Protein 25 g

Tuesday, May24-  I just picked up a Family Circle magazine with a grilling section.  I'll need a day to read through it, but I am sure I will be inspired by at least one of the recipes.  I'll update with my choice later.

May 11- May 17

This week's Box includes the following:  

• Strawberries
• Lesabre Garden Peas
• Tomatoes (1.5 shares)
• Red Russian Kale
• Sweet Potatoes
• Cucumbers

Wednesday, May 11- I will be preparing Apricot Chicken Breasts in my Pampered Chef Covered Baker and serving them along with buttered peas and sweet potato fries.  The chicken is super easy.  Pour apricot preserves over chicken, cover and microwave for approximately 8 minutes.  The peas after washed and shelled will be boiled in salted water.  After draining I will add butter and for the grown-up dishes Garlic Garlic seasoning.  For the sweet potato fries I adapted an allrecipes.com recipe.

Sweet Potato Fries

• 2 sweet potatoes, cut into french fries
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons light brown sugar
• kosher salt and ground black pepper to taste
• 3 tablespoons light olive oil

Directions

1. Preheat an grill.
2. Rinse the sweet potato fries with cold water and drain. Spread onto foil.
3. Stir the cinnamon, nutmeg and brown sugar together in a bowl; sprinkle over the fries. Drizzle the olive oil over the fries.Cover with a second piece of foil to create a packet.
4. Place on grill for 20 minutes flipping once during cooking.

**NOTE-These came out soggy.  I will try next time direct on grill pan and no foil envelope**

Thursday, May 12-  Tonight we are heading out for pizza and a movie!

Friday, May 13-  I'm grilling tonight.  I'll grill the sweet potatoes with a drizzle of honey and a sprinkle of brown sugar plus a few pats of butter.  I will also grill pork chops marinated earlier in honey, soy sauce, olive oil and brown sugar marinade.  I will round out the meal with grilled asparagus (drizzled with olive oil and sprinkled with garlic and salt).

Saturday, May 14- Stir Fry Night  I will using my replacement bok choy in a stir fry dish this evening.  I'll update with my exact dish later this week.

Sunday, May 15- My husband discovered this recipe on allrecipes.com.  Since  cooler weather is approaching I thought tonight was a great evening to try this recipe out.

Italian Sausage & Potato Soup

• 1 pound Italian sausage
• 3/4 cup chopped onion
• 1 slice pancetta bacon, diced
• 1 1/4 teaspoons garlic, minced
• 1 cube chicken bouillon ( I will be using Better than Bouillon)
• 4 cups water
• 2 potatoes, cubed
• 2 cups kale, rinsed and julienned
• 1/3 cup heavy cream

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.
3. In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Puree 1-2 cups of soup add back to saucepan.   Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.

Nutritional Information

Calories: 348  Total Fat: 26.6g  Cholesterol: 68mg  Sodium: 693mg  Total Carbs: 15.3g  Dietary Fiber: 2g  Protein: 12.1g

Monday, May 16- Today is our wedding anniversary; therefore, I will not be cooking!

Tuesday, May 17-This has made it to my menu list for the past 3 weeks but alas I haven't made it once yet!  This week is the week!  I will make this tasty sounding meal tonight that I found on allrecipes.com.  I'll serve the meal along with a fresh green salad garnished with the tomatoes and cucumbers from my Box.
Easy Slow Cooker Pork Chops  12 WW Pts.

• 4 (1 inch thick) pork chops
• 1 tablespoon vegetable oil
• 1 cup sliced onions
• 1/4 cup chicken stock
• 1 (20 ounce) can apple pie filling
• 2 large sweet potatoes, peeled and cut into large chunks

Directions

1. In a large skillet, heat oil over medium-high heat. Season pork chops with salt and pepper, and then brown them in the hot skillet. Remove from heat.
2. Spray the inside surface of a slow cooker with cooking spray. Arrange sliced onions in the bottom, and place pork chops on top of onions. Pour chicken stock over chops, and top with apple pie filling. Cook on Low for 5 to 6 hours, adding sweet potatoes during the last 3 hours of cooking.

Nutritional Information     Servings Per Recipe: 4

Calories: 567  Total Fat: 11.9g  Cholesterol: 59mg  Sodium: 1299mg  Total Carbs: 88.1g  Dietary Fiber: 9g  Protein: 28.3g 

May 4- May 10

This week's Produce Box includes:

• Kale
• Orange Sweet Potatoes
• 3 Tomatoes
• 2 Cucumbers
• Bok Choy
• Strawberries
• Fresh Mint (one bunch)

 As with any well designed plan, things don't always go as anticipated.  And last week's menu was no exception.  Some meals were reconfigured while others were completely skipped for another week.  Therefore, this week's menu contains some repeats from last week since I never had the opportunity to make them.  I did however, have the chance to make the Orzo Shrimp and Asparagus Salad.  First, it was a very tasty salad and a refreshing meal for a warm Spring day.  However, I think I would enjoy it more as a side dish rather than a main course meal.  I will keep it on the recipes to make again!

Of course my husband will be using the mint for Mint Juleps and/or Mojitas!

Wednesday, May 4- Since my husband isn't crazy for this sauce and he won't be home for dinner tonight, it's the perfect evening to make pasta with Cucumber Tomato Sauce and a loaf of bread.

Cucumber Tomato Sauce 2 WW Pts.

* 1/4 cup olive oil
* 2 cloves garlic, minced
* 2 teaspoons dried basil
* 1 cup chopped roma (plum) tomatoes
* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* 1/2 teaspoon red pepper flakes
* 1/2 teaspoon black pepper
* 4 1/2 teaspoons white sugar
* 1/4 teaspoon salt
* 1/2 cup chopped red bell pepper

* 2 cups diced cucumber
1. Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook for a few minutes until fragrant, then stir in the dried basil, and cook for a few seconds more. Add the tomatoes, onion powder, garlic powder, red pepper flakes, black pepper, sugar, and salt. Bring to a simmer, then stir in the red pepper and cucumber. Continue simmering and stirring occasionally until the mixture has reduced to a sauce like consistency, 10 to 15 minutes.
Nutritional Information:    Calories: 114 | Total Fat: 9.3g | Cholesterol: 0mg  * Sodium: 102mg  * Total Carbs: 8g  * Dietary Fiber: 1.3g  * Protein: 1g

**NOTE: I added some red wine and 2 tablespoons of tomato paste.  Also I used 2 small tomatoes from my box and 1 can of petite diced tomatoes to the recipe.**

Thursday, May 5-  In light of the fact it's Cinco de Mayo, it will be fajitas and quesidillas tonight!  I think I will use the delicious Alton Brown steak fajita marinade for this evening's dinner.  I'll chop up some of my tomato from my Box to garnish the fajitas.  I will also grill up some of the asparagus I got as an add on in my box.

Friday, May 6-  I found the recipe below on allrecipes.com but the added and changed it up a bit for my liking.  To make it more of a main caourse I added the Italian Sausage.  (If I have asparagus leftover, I will incorporate this into this evening's meal.)

Vegetable Hash

• 2 tablespoons olive oil-2
• Italian Sausage
• 1 tablespoon and 1 teaspoon butter
• 1lb. Yukon Gold potatoes, diced
• 1-2 small sweet potatoes, diced
• 1-2 shallots, finely chopped
• 1/2 each green and red bell pepper, diced

• 2 cloves minced garlic
• pinch salt
• pinch ground black pepper
• 1/2 cup chicken broth
• 1 cup chopped kale
• 1 teaspoon ground sage

Directions

1. Fry up sausage in pan.  Once cooked through remove from pan and cut up.  Keep warm.
2. Place butter in a large skillet over medium heat. Melt butter and mix in potatoes, and shallot. Season with garlic, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.  Half-way through cooking, add peppers.
3. Add broth to pan and Mix kale and sage into skillet. Continue cooking  15 minutes, until kale is wilted. 
4. Add sausage to pan and mix.  Serve and enjoy!

Saturday, May 7- Stir Fry using the bok choy is on the agenda will update with recipe later.

Sunday, May 8- Since it is Mother's Day, I am taking the day off from cooking and throwing it into my husband's lap!

Monday, May 9- This was one of those meals that got reworked last week.  So I will try again to make this tasty sounding meal I found on allrecipes.com.  I'll serve the meal along with a fresh green salad made from my Box contents.
Easy Slow Cooker Pork Chops  12 WW Pts.

• 4 (1 inch thick) pork chops
• 1 tablespoon vegetable oil
• 1 cup sliced onions
• 1/4 cup chicken stock
• 1 (20 ounce) can apple pie filling
• 2 large sweet potatoes, peeled and cut into large chunks

Directions

1. In a large skillet, heat oil over medium-high heat. Season pork chops with salt and pepper, and then brown them in the hot skillet. Remove from heat.
2. Spray the inside surface of a slow cooker with cooking spray. Arrange sliced onions in the bottom, and place pork chops on top of onions. Pour chicken stock over chops, and top with apple pie filling. Cook on Low for 5 to 6 hours, adding sweet potatoes during the last 3 hours of cooking.

Nutritional Information     Servings Per Recipe: 4

Amount Per Serving  Calories: 567 | Total Fat: 11.9g | Cholesterol: 59mg Powered by ESHA Nutrient Database

Calories: 567  Total Fat: 11.9g  Cholesterol: 59mg  Sodium: 1299mg  Total Carbs: 88.1g  Dietary Fiber: 9g  Protein: 28.3g

Tuesday, May 10- I haven't finalized my decision for tonight's meal.  It could be leftovers if I need to make room in the fridge.  Otherwise I will come up with something soon!