Fruit Box and extras

This week we opted for the Fruit Box.  We also added a pint of shelled Field Peas and a jar of Blueberry Salsa.  The Fruit Box contained:

• a personal Watermelon
• 2 Sprite Melons
• 2 quarts of Peaches
• 2 quarts of Suppernog Grapes
• Asian Pears
• the bag are our Peas

We opted for the fruit box due to our crazy schedule and need for quick easy meals.  Of course I do have the peas from The Produce Box and that will be one of our meals this week.

Wednesday, August 24-  With a sick child and no husband home for dinner, I am taking the easy way with chicken nuggets for the kids and left overs for Mom.  The fruit from todays box will be a nice side.

Thursday, August 25-  It's the girls and I tonight so I will keep it simple again with tortillini, garlic bread and sliced watermelon.

Friday, August 26- Half the family will be at a Durham Bulls game, the other half is going out for dinner tonight!

Saturday, August 27-  Tonight I will make the Dixie Lee Peas and Rice recipe I made earlier this season but this time serve sliced sausage (maybe even andouille) over the rice mixture (making it a full meal rather than a side).

Dixie Lee Peas and Rice

• 3 or 4 strips lean bacon, diced
  
• 1 small onion, chopped
• 1/2 red bell pepper, diced
• 1 clove garlic minced
• 2 cups fresh Dixie Lee peas
• 1/2 cup uncooked, white, long-grain rice
• 2 cups water (or half chicken broth and half water)
• Salt and black pepper, to taste
  

In a deep pot, saute bacon 2 or 3 minutes. Add onion, bell pepper and garlic. Continue cooking until vegetables soften slightly and bacon is crisp. Stir peas into the pot; pour in water. Reduce heat to low. Add rice.  Cover and simmer 20 minutes or until the rice is done. Remove from heat and let the pan sit with the lid on 5 minutes.  Toss mixture lightly.  Season with salt and pepper. 

Sunday, August 28-  I never made the fish from last week so I will give it another shot tonight.  I made this recipe on the grill before in foil packets and felt it was "too fishy" for my palette.  So I have altered the recipe and will bake it tonight.  I'll serve the fish with couscous and green beans (perhaps fresh green beans if I can find them at the farmer's market).

Easy Tilapia with Wine and Tomato  WW Points: 6

* 4 (4 ounce) fillets tilapia

* salt and pepper to taste

* olive oil

* 4 cloves garlic, pressed

* 4 fresh basil leaves, chopped (can substitute dried)

* 1-2 large tomato, chopped

* 1 cup white wine

1. Preheat oven to 375.

2. Place the tilapia fillets side by side in a lightly sprayed baking dish. Season each one with salt and pepper. Drizzle olive oil over the top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything.

3. Place in preheated oven, and cook for 15-25 minutes, or until fish flakes easily with a fork.

 

Monday, August 29-  Soccer tonight which means kids eat first and later we'll eat.  I'll make a macaroni salad, which at least one of my girls loves.  I'll grill some chicken for both the girls and later for us.  Not sure what I will do to the chicken to kick it up a notch just yet.  Maybe I'll incorporate the Blueberry Salsa?!

Tuesday, August 30-  Tonight is golf which means again eating in shifts.  Quesidillas for the girls and cheeseburgers for us are good bets for tonight.

August 17- August 23

This week's Produce Box consisted of: 

• Chambourcin Grapes
• Mixed Bell or sweet Peppers
• Peaches
• Cucumbers
• Mountaintop Vine-ripe tomatoes
• Spaghetti Squash

The grapes will be eaten as snacks and in school lunches.  The peaches will also be snacked on and I may make a Peach Pound Cake. 

Wednesday, August 17-  Breakfast for dinner tonight.  I'll dice up some of the pepper and tomato to add to my egg scramble or omelet.

Thursday, August 18-  We'll grill Peach Pork Chops and serve them with Garlic Grilled Rosemary Potatoes (using the red potatoes from last weeks Box)

Simple Peach Sauce

• 1/2 cup water
• 1-2 tablespoons sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1 cup sliced peeled fresh peaches

1. In a saucepan, bring water, sugar, cornstarch and cinnamon to a boil; boil for 1 minute. Add peaches. Bring to a boil; boil another 1-2 minutes. Remove from the heat. Serve warm over pork chops. 

 

Garlic Grilled Rosemary Potatoes- my own original recipe
10 Red Potatoes
3-4 cloves minced Garlic
1/2-1 onion thinly sliced
Rosemary
Olive Oil

• Boil potatoes until tender.  Rinse under cold water
• Quarter potatoes and place in lightly sprayed heavy duty foil packet
• Add sliced onions and Sprinkle with rosemary and the minced garlic
• Drizzle with olive oil
• Seal packet and place on preheated grill
• Grill for about 10 minutes on each side 

Friday, August 19- Tonight I will use the spaghetti squash and pepper from my Box to make our meal.  I'll also serve this meal along with a side salad using my tomato and cucumber from my Box.

Baked Spaghetti Squash Lasagna Style- (reprinted from Allrecipes.com with my additions)

• 1 spaghetti squash, halved lengthwise and seeded
• 1 onion, chopped
• 2 tablespoons minced garlic
• 1/2 to 1 bell pepper diced
• 1lb of ground Italian sausage (chop meat may be substituted)
• 2 (14 ounce) cans diced tomatoes
• 1 tablespoon dried basil
• 1 cube chicken bouillon
• black pepper to taste
• 1 teaspoon crushed red pepper flakes
• 1 cup shredded mozzarella cheese
• 1 cup shredded Parmesan cheese

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
2. Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
3. Meanwhile, heat 2 tablespoons extra virgin olive oil in a pan. Over medium heat, saute the onion and garlic until golden brown. Add sausage and cook til no longer pink (you may wish to drain some of the fat out of the pan).  Stir in tomatoes, basil, bouillon cube, red pepper flakes and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
4. Remove squash strands with a fork. In a baking dish, layer with the sauce, a layer of spaghetti squash strands and mozzarella cheese. Repeat layers. Top with Parmesan cheese.
5. Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts. 

Saturday, August 20-  We'll grill Haitian Voodoo Sticks and serve them in tortillas with sour cream and fresh diced tomato from my Box.  On the skewers I'll add cut onion and cut peppers, from my Box.  A side salad will round out this meal.  These beef kabobs are spicy but delicious.  However, the heat is too much for my girls.  

Sunday, August 21-  Fish is this evening main course.  I made this recipe on the grill before in foil packets and felt it was "too fishy" for my palette.  So I have altered the recipe and will bake it tonight.  I'll serve the fish with couscous and green beans (perhaps fresh green beans if I can find them at the farmer's market).

Easy Tilapia with Wine and Tomato  WW Points: 6

* 4 (4 ounce) fillets tilapia

* salt and pepper to taste

* olive oil

* 4 cloves garlic, pressed

* 4 fresh basil leaves, chopped (can substitute dried)

* 1-2 large tomato, chopped

* 1 cup white wine

1. Preheat oven to 375.

2. Place the tilapia fillets side by side in a lightly sprayed baking dish. Season each one with salt and pepper. Drizzle olive oil over the top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything.

3. Place in preheated oven, and cook for 15-25 minutes, or until fish flakes easily with a fork.

Monday, August 22- Tonight is my youngest daughter's first soccer practice.  It's of course smack in the middle of our family dinnertime.  So the girls will eat earlier and after practice the adults will have dinner.  Since we are eating in shifts, the girls will have something easy and simple.  The adults will have hamburgers and homemade macaroni salad.

Tuesday, August 23- Tonight will be marked for leftovers.  Should none exist it will be pasta and meatballs.

August 10- August 16

I am late in posting last weeks Box contents largely due to the fact that my family went out of town.  But despite traveling I still received a Produce Box.  Sometimes it is difficult to cook home made meals with busy schedules and the everyday demands of life and family.  The next best thing is to freeze fresh veggies for future use when you do have the time to cook!

That is what I did with many of the items in my Box this past week.  My Produce Box consisted of:

• 3 Large Mountain vine ripe tomatoes
• 4 ears of SWEET corn 
• a Quart of Red Potatoes
• Peaches (double share)
• Eggplant variety
• Mixed bell peppers

I blanched my corn and after cooling cut the kernels from the cob.  I placed the corn in a ziplock bag and froze for later use.  I used 2 of my lavender peppers in my Squash Burrito recipe but sliced and froze the remaining peppers to use at a later time.  The peaches were eaten as snacks and sides to lunches and breakfasts.  I removed the skins of the 3 tomatoes, seeded and diced the tomatoes.  I then sauteed them with olive oil, garlic and Italian seasonings.  I then froze the mixture to use again at a later time.  Since the potatoes will keep, I will use them next week in a meal.  The eggplant I also blanched for 4 minutes and froze for later use.

August 3- August 9 Latin and Asian Influences

This week our Produce Box includes:

• 4 ears of Corn
• 2 English Cucumbers
• Peaches
• Zucchini and Yellow Squash Mix
• Pepper Variety
• Personal Watermelon

The watermelon and peaches are great for snacks and sides for dinner!

Wednesday, August 3-  After delivering as a sub driver for the Produce Box as well as having company arriving, I plan on making it easy and simple.  Hamburgers with corn on the cob and sliced watermelon.

Thursday, August 4-  Sausage and Peppers served with warmed bread and a bottle of wine.  I will make a small side of pasta as well.  My company is bringing Italian sausage from the Northeast (the best in my opinion) and I will add some of the peppers from my box to them.  I will also be using the tomato sauce I made from my Box's tomatoes and froze a few weeks ago.

Friday, August 5-  Part of my company is going out, I am thinking the rest of us will dine out for dinner tonight too!  Maybe Tribeca Tavern or Red Robin....

Saturday, August 6-  Per special request I am making my delicious Chicken Enchiladas.  They are easy to make and even easier to double the batch for my house guests.  I'll also make a black bean salad using some of my box's corn.  I have made the salad before and enjoyed it!

Chicken Enchiladas  (I will be doubling the recipe tonight) approx. 7 WW Pts.
1 lb chicken
4oz can of chopped green chile peppers (I'll be using my hot green chiles from last week's Box)
1 small onion
1 can of cream of chicken soup
1/2 cup Sour Cream
1 tsp chili powder
Small Can of Enchilada Sauce
1 package of large sized soft flour tortillas
1 package Mexican cheese (or cheddar)

1. Heat large skillet on med/high heat. Add 1-2 tablespoons of olive oil to coat pan
3. Cook chicken through about 8-10 minutes.
4. While chicken is cooking chop onion
5. Remove chicken to cutting board, add chopped onion to skillet and chili powder
6. While onion is cooking, dice up chicken
7. In a small bowl combine the can of cream of chicken soup, 1/2 cup of sour cream & 2 tablespoons of enchilada sauce. Mix and set aside.
8. Once onion is tender add chicken, green chilies, about 1/4 cup of sour cream mixture & enchilada sauce (add enough to add moisture to skillet about 1-3 tablespoons) Stir and Heat through.
9. In a 9 x 13 baking dish lightly cover bottom of pan with the sour cream mixture.
10. Add chicken mixture to tortillas and roll up, place seam side down in baking dish. (tortillas can be touching each other in dish)
11. Cover tortillas with remaining sour cream mixture and sprinkle with cheese
12. Bake in a 350 degree oven covered for 20-25 minutes then uncover and bake additional 5-10 minutes or until cheese is bubbly and lightly browned.

**Meal can be prepared ahead of time and refrigerated. When ready to bake add 15 minutes to bake time or until heated through.

Sunday, August 7-I will use my remaining peppers in tonight's meal of either  Pork Fried Rice or Taste of Thai Peanut Noodle Recipe.  I am not sure which I will make tonight.

Taste of Thai Peanut Noodle Toss Recipe

1/2 Box (8 oz) Rice Noodles
1 TBSP oil
3 cups favorite vegetables chopped
1 tsp Salt
1 13.5 oz can of Coconut Sauce
1 packet (both inner envelopes) Peanut Sauce Mix
1 1/4 lbs chicken or beef thinly sliced

Soak noodles according to stir fry directions. Heat oil in wok over medium high heat. Add vegetables, salt and meat. Saute 3 minutes. Add coconut milk and peanut sauce. Mix. Bring to boil while stirring and boil 3 minutes. Add drained noodles and combine. Cook while stirring until noodles are firm but tender. Add peanuts for garnish.

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 peppers as part of the medley)
• 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.  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.  Cook for an additional 2-3 minutes.  If mixture is dry add some more soy sauce.

Monday, August 8- This has become one of my favorite new dishes, Squash and Zucchini Burritos. I discovered this dish through a friend. There after, I added my twist and viola! A sumptuous summer dish.  This will use the squash and zucchini from my Box.

Tuesday, August 9-  I am not sure what tonight's meal will be yet.  Maybe leftovers?  It will be quick and easy since it is golf lesson night.