This week I did not get a Produce Box. Although each box was filled with delicious fresh produce, I still have much of the fruit I received last week and couldn't get through my remaining fruit AND the new fruit included in each box. So I am left to my own devices to come up with this weeks meals. I will stop off at both DJs Berry Patch's farm stand and the new farm shop in downtown Apex for some of the fresh produce required to make each meal.
Wednesday, June 29- Tonight I am thinking of making Chicken and Tortellini Salad which I found in my June issue of Southern Living.
Chicken and Tortellini Salad
- 2 (9-oz.) packages refrigerated cheese-filled tortellini
- 1/2 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh lemon juice
- 2 garlic cloves
- 1 teaspoon Worcestershire sauce
- 2 cups chopped cooked chicken
- 1 cup frozen sweet peas, thawed
- 1/2 cup thinly sliced green onions
- 1/2 cup chopped fresh flat-leaf parsley
- Salt and pepper to taste
1. Prepare tortellini according to package directions.
2. Process olive oil and next 4 ingredients in a blender until smooth. Toss olive oil mixture with tortellini, chicken, and next 3 ingredients. Add salt and pepper to taste.
- 1 can (12 ounces) cola (not diet)
- 1 cup ketchup
- 1/4 cup cider vinegar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Pork Chops
- 4 bone-in pork chops (about 6 ounces each)
- 1 pound sweet potatoes, scrubbed and cut into 1/2-inch-thick slices
Cola Sauce
1.Place cola, ketchup, vinegar, onion powder, garlic powder and black pepper in a medium-size saucepan. Simmer until sauce is reduced to 1 cup, about 20 minutes. Take off heat and reserve.
Pork Chops
2.Heat gas grill to medium-high or coals in charcoal grill to medium-hot. Lightly coat grill rack with oil or cooking spray.
3.Grill pork chops and sweet potatoes 4 minutes per side; generously brush both sides with 3/4 cup of cola sauce and grill additional 2 minutes per side.
4.Serve pork chops and sweet potatoes with remaining sauce, if desired.
Friday, July 1- I will wait until I go shopping at the grocery store to determine what seafood I will pick up to make tonight's meal. The Italian Style Fish last time was excellent. I may make that again or something new.
Saturday, July 2- I had added the free sample to my chop meat last week and formed burger patties but never ate them. I will defrost them for this evening's meal. I will make a garden salad with our homegrown tomatoes and cucumbers and perhaps I will make Corn Pudding with any leftover corn from yesterday's meal.
Corn Pudding (recipe from Just Right Menus)
2 eggs, lightly beaten
1 c. evaporated milk
1/4 c. sugar
2 1/2 TB flour
2 TB melted butter
salt to taste
- Preheat oven to 350°.
- Combine all ingredients together.
- Pour into a greased pan/dish (about the size of a 10" round dish)
- Bake 350° for 50 - 60 minutes, or until brown on top and sides. If you're not sure if it's done, insert the tip of a butterknife into the center. If you can move the pudding over & see the bottom of the pan without the pudding running back over, it's done.
Sunday, July 3- I know the grill will be involved in tonight's meal. Just haven't completely decided on what I will grill. I have some steaks in the freezer. I most likely will grill a steak lightly seasoned with my grilling spice and serve it along with homemade macaroni salad garnished with fresh tomatoes from my garden.
Monday, July 4- I am contemplating making a different chili recipe I found in the June issue of Family Circle as well. Although my husband may insist on the family chili recipe. A crock pot meal may prove the simplest since we are heading out for firework watching this evening. Below is Family Circle's chili recipe.
All American Chili
- 1 1/2 pounds lean ground beef
- 2 onions, chopped
- 1 yellow bell pepper, seeded and chopped
- 2 garlic cloves, minced
- 2 cans (15.5 ounces each) kidney beans, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 can (8 ounces) no-salt-added tomato sauce
- 1 cup low-sodium chicken broth
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 box (8.5 ounces) corn bread mix, prepared according to package directions (optional)
1.Combine beef, onions, pepper, garlic, beans, tomatoes, tomato sauce, broth, 2 tablespoons of the chili powder, and 1/2 teaspoon each of the cumin and the oregano in slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2.Remove cover and stir in remaining 1 tablespoon chili powder, 1/2 teaspoon each cumin and oregano, and salt. Serve with corn bread, if desired.
Tuesday, July 5- Will it be a left over night or maybe a steak on the grill, hmmmm. I'll have to wait and see!
No comments:
Post a Comment