September 28- October 4

Our family skipped last weeks Produce Box.  This week we opted for the Fruit Box.  Our Box consisted of a quart of peaches, 2 quarts of apples, a watermelon, grapes and raspberries.

Since our Box is a fruit laden box, I sort inspiration from this blog and my cupbaords for this weeks menu.

Wednesday, September 28th- I defrosted a quart of my homemade sauce to serve over packaged gnocchi along with a garden salad and honey wheat bread.

Thursday, September 29th-  Taken from a previous post on this blog comes tonight's dinner, Fish Tacos.  The Fish Taco recipe was taken from allrecipes.com with a few modifications as follows.

Fish Tacos  WW Pts: 9

• Marinade
• 1/4 cup extra virgin olive oil
• 2 tablespoons distilled white vinegar
• 2 tablespoons fresh lime juice
• 2 teaspoons lime zest
• 1 1/2 teaspoons honey
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 teaspoon seafood seasoning, such as Old Bay™
• 1/2 teaspoon ground black pepper
• 1 teaspoon hot pepper sauce, or to taste
• 1 pound cod, cut into chunks
•  
• Dressing
• 1 (8 ounce) container light sour cream
• 1/2 cup adobo sauce from chipotle peppers
• 2 tablespoons fresh lime juice (I might reduce to 1 tbspn)
• 2 teaspoons lime zest
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/2 teaspoon seafood seasoning, such as Old Bay™
• salt and pepper to taste

• Chopped Cilantro
• packaged cole slaw mix
• 1 (10 ounce) package tortillas
• 3 ripe tomatoes, seeded and diced

Directions

1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the fish in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
3. Preheat oven to 350 degrees F (175 degrees C). Bake fish in preheated oven until it easily flakes with a fork, 9 to 11 minutes. (Fish can also be grilled)
4. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and slaw; drizzle with dressing.

Nutritional Information
Calories: 416 * Total Fat: 19.2g * Cholesterol: 43mg * Sodium: 709mg * Total Carbs: 38.5g * Dietary Fiber: 6g * Protein: 22.6g

Friday, September 30th- Hamburgers and Mac N' Cheese is dinner this evening along with slices of watermelon.  

Saturday, October 1st- Again taken from a previous post is this evening's meal.  Tonights meal had been in a Woman's Day magazine.

Italian Sausage and White Bean Bake Recipe WW Pts: 7

* 3 Tbsp olive oil
* 1 1/2 lb Italian sausages, cut crosswise into 2-in. pieces
* 3 leeks (white and light green parts), sliced into half-moons
* 2 medium carrots, cut into 1/2-in. pieces
* 3 cloves garlic, chopped
* 1/2 cup dry white wine
* 1 28-oz can diced tomatoes
* 2 15-oz cans white beans, such as cannellini, rinsed
* 1 cup fresh flat-leaf parsley, chopped
* Kosher salt and pepper
* 2 cups fresh coarse bread crumbs

1. Heat oven to 375ºF. Heat 1 Tbsp of the oil in a large pot over medium-high heat. Cook the sausages until browned, 6 to 8 minutes; transfer to a plate.

2. Wipe out the pot and heat 1 Tbsp of the remaining oil over medium-high heat. Add the leeks, carrots and garlic and cook, stirring often, until beginning to soften, 5 to 6 minutes.

3. Add the wine and cook for 1 minute. Add the tomatoes and their juices; bring to a boil. Stir in the beans, parsley, sausage, and 1/4 tsp each salt and pepper. Transfer to a 3-qt casserole dish.

4. In a bowl, combine the bread crumbs with the remaining oil and sprinkle over the bean mixture. Bake until golden brown and bubbling, 25 to 30 minutes.

Nutrition Facts Yield 8 Servings
Calories 347 Total Fat 16g Saturated Fat 5g Cholesterol 25mg Sodium 1068mg Total Carbohydrates 34g Dietary Fiber 6g Protein 15g

Sunday, October 2nd- The  Candied Sweet Potato recipe was also posted previously.  I will also do a roasted chicken tonight.  However, I haven't completely decided if it will be the slow roasted recipe I have posted before a different recipe.

Monday, October 3rd- Since this is first day back into the school regimen since Tracking Out and we have soccer practice tonight, tonight's meal will be simple.  Most likely it will be quesidillas and fajitas.

Tuesday, October 4th-  Marinated Steak along with Southern Green Beans and sliced wheat bread will be this evenings meal.
Red Wine Marinade

• 1 cup Red Wine
• 1/4 cup Olive Oil 
• 3 cloves minced garlic
• salt and pepper to taste

Mix ingredients; pour over steaks and refrigerate for 4 hours.  Remove steaks and grill.  Discard marinade.

Southern Green Beans

4 slices bacon

1 large onion sliced

4 cans green beans

salt and black pepper

Fry bacon, remove bacon before it becomes crispy.

In bacon fat fry onion until tender.

Pour 4 cans of green beans into pot. If more water is needed add until green beans are covered.

Season with salt and pepper.

Add bacon.

Bring to boil then let Simmer for about 30-45 minutes. (add water as necessary)