September 7-September 13

This week in addition to our weekly box we added Spicy Dill Pickles to our order.  Our Box consists of:

• Personal Watermelon
• Kale
• 3 large Sweet Potatoes
• Roma Tomatoes
• Italian Sweet Peppers
• 1 large Zucchini
• 2 surprise Apples
• loaf of bread from La Farm Bakery

Most likely the zucchini will be baked into my Zucchini Bread.  The watermelon will be snacked on as well as the 2 apples.

Wednesday, September 7-  Tonight is a busy evening with lessons and meetings and schedules to keep.  Therefore, I am keeping it simple with sausage, pasta and the bread from my Box.  I am using the frozen tomato sauce I made from an earlier Box's contents.

Thursday, September 8-  Short cut chicken fajitas are dinner.  A late dinner after daugter's book club meeting warrants a quick and easy meal.
 
Friday, September 9-  I made this recipe earlier in the season and thought it was worthy of a repeat tonight.  I found this recipe at allrecipes.com and added the recommendations from reviewers.  I also halved the recipe since the original made 10 servings!  I will be using the kale and tomatoes from my Produce Box.  This recipe without the addition of tomatoes and beans yields 4 WW Pts.  for 1 cup.

Orzo with Kale

• 1/2 teaspoon ground turmeric
• 1 cups uncooked orzo pasta
• 2 tablespoons olive oil
• 3 cloves garlic, sliced
• 1 Red Bell Pepper, diced
• 1 cup Chicken Broth or White Wine
• 1/4 teaspoon crushed red pepper flakes
• 1 bunch kale, stems removed and leaves coarsely chopped
• 1 15oz can of white beans drained and rinsed
• 1 diced tomato or cherry/grape tomatoes halved
• 1 large lemon, juiced
• 1/4 teaspoon ground nutmeg
• 1/4 cup grated Parmesan cheese, or to taste
• salt and black pepper to taste

Directions

1. Bring a large pot of lightly-salted water to a boil; sprinkle the turmeric over the boiling water and stir in the orzo; return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes; drain. Scrape into a mixing bowl and set aside.
2. While orzo is cooking, Heat the olive oil in a large skillet over medium heat. Cook the garlic and red pepper in the hot oil. Add red pepper flakes and broth or wine.  Stir the kale into the broth, cover the skillet with a lid, and cook for 10 minutes. Remove the cover and  add the beans.  Continue cooking and stirring until the kale is tender, about 10 minutes more (add more liquid if necessary). Stir the kale mixture into the orzo along with the lemon juice, nutmeg, Parmesan cheese and tomatoes. Season with salt and pepper. Serve warm or at room temperature.

Nutritional Information

Calories: 206  Total Fat: 4.2g  Cholesterol: 2mg  Sodium: 91mg  Total Carbs: 36.1g Dietary Fiber: 2.8g  Protein: 7.9g

Saturday, September 10-  Sweet Potato Casserole with a roasted marinated Blueberry Salsa (from another Box) Pork Tenderloin and peas will be this evening's dinner.

Sweet Potato Casserole 7 WW Points  
1 cup all-purpose flour
2/3 cup packed brown sugar
1/4 cup chopped pecans
1/4 cup margarine, melted
1/2 tsp ground cinnamon
4 medium sweet potatoes, peeled and halved
1/2 cup sugar
1 1/2 tsp vanilla extract
1 large egg white
1 (5 oz) can evaporated milk

1. Preheat oven 350 degrees
2. Combine first 5 ingredients in small bowl, stirring to form streusel. Set aside
3. Place potatoes in pot covered with water. Bring to boil, cover and simmer 30 min or until tender. Drain. Mash in large bowl.
4. Stir in 1 cup of streusel topping, sugar, vanilla, egg white and milk.
5. Spoon into 2-qt. casserole coated with cooking spray. Top with remaining streusel.
6. Bake for 45 min.

Serving: 3/4 cup

Calories: 376  Fat: 8.8g  Saturated fat: 1.4g  Monounsaturated fat: 4.1g  Polyunsaturated fat: 2.6g  Protein: 5.4g  Carbohydrate: 70.1g  Fiber: 3.8g  Cholesterol: 1mg  Iron: 1.9mg  Sodium: 115mg  Calcium: 97mg

Sunday, September 10-  I have a dinner party to attend leaving the kids and husband to fend for themselves.  I predict a sports resturant in their future in order to catch some of the NY Giants season opener!

Monday, September 12-  After returning from soccer practice the grown ups will dine on Grilled Steak with grilled peppers and onions and sliced watermelon, along with a bottle of wine.  I'll have fed the children pasta or mac n' cheese earlier along with watermelon.

Tuesday, September 13-  Perhaps leftovers tonight?  It's one of those evenings where the kids will eat earlier and the adults eat after golf practice.  It needs to be simple and not too heavy considering it will be a late dinner. Hmmmm....what to cook?