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.