October 19- October 25

This week our Produce Box consists of:

• Half Pint Raspberries
• Apples (Arkansas Black and Pink Lady Varieties)
• Green Beans (approx 2 lbs.)
• Green Bell Peppers (4)
• Zucchini
• Grape or Cherry Tomatoes

Freezing the green beans a few weeks ago worked out well.  I will do the same this week.  I will also cut up and freeze some of the green peppers for later use.  The apples and raspberries are excellent healthy snack options for my family. Due to harvest issues I received extra green beans in place of the limited availability of carrots.

Wednesday, October 19-Between piano lessons and a Girl Scout meeting, dinner will need to be simple and easy.  I plan on marinating some chicken breast for Chicken Fajitas tonight.  I will also saute up sliced pepper and onions.

Thursday, October 20- I will defrost some of my homemade sauce to have with pasta and Italian sausage.  I'll serve it along with a loaf of bread and garden salad.

Friday, October 21-We are planning a family outing this evening including dinner out.  No cooking tonight, just fun and games!

Saturday, October 22-I will bake a Marinated Pork Tenderloin and serve it along with green beans and mashed potatoes.  I found the pork recipe at allrecipes.com add altered the recipe based on other reviewers comments.
Marinated Pork Tenderloin

• 1/2 cup soy sauce
• 1/2 cup packed brown sugar
• 4 tablespoons sherry
• 1/2 small onion minced
• 1 teaspoon ground cinnamon
• 4 tablespoons olive oil
• 3 cloves garlic minced
  
• 2 (3/4 pound) pork tenderloins (I will be using just 1)
  

Directions

1. Place soy sauce, brown sugar, sherry, onion, cinnamon, olive oil, and garlic in a large resealable plastic bag. Seal, and shake to mix. Fork the tenderloin.  Then place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
2. Preheat oven to 350 degrees.  Place pork in baking dish, reserve marinade.
3. Bake pork for 50-60 minutes, or to desired doneness. Let rest 5-10 minutes covered in foil.  
4. While meat rests, place reserved marinade in a saucepan and heat.  Add cornstarch to thicken, bring to boil and let simmer until sauce has thickened.
5. Slice into medallions, and serve with gravy.

Sunday, October 23- I am thinking of doing something fun, like constructing individual pizzas with the kids.  A garden salad and Pumpkin Dessert Squares for dinner sound like the perfect end to a fun meal!

Pumpkin Dessert Squares (Williams-Sonoma Recipe)

• 1 (18 ounce) box yellow cake mix
• 1/2 cup butter, melted
• 13 ounces pumpkin butter (specifically 1 13-oz. jar of pumpkin pecan butter)
• 3 eggs
• 1 tablespoon flour
• 1/4 cup sugar
• 1/4 cup butter, softened
• 3 tablespoons milk
• 1 teaspoon cinnamon

1. Preheat oven to 350.
2. Reserve 1 cup of cake mix and set aside.
3. Mix remaining cake mix with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13" x 9" baking dish.
4. Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
5. Mix remaining 1 cup cake mix with flour, sugar, and cinnamon, cut in the remaining 1/4 cup butter and crumble over the top of the pumpkin layer.
6. Bake 35-40 minutes, or until golden.
7. Cool to room temp and serve.

Monday, October 24-Tonight I will be using my slow cooker to make a hearty beef stew.  I have made this recipe in the past and all have enjoyed it.  
Beef Stew
3 pounds cubed beef stew meat
1/4 cup all-purpose flour
1/2 teaspoon salt, or to taste
3 tablespoons olive oil
1 cup baby carrots
4 large potatoes, cubed
1-2 cloves garlic, minced
1 teaspoon ground black pepper
2 cups beef broth
1 (1 ounce) package dry onion soup mix
1 onion, chopped
1/4 cup red wine
1/4 cup liquid (wine, beef broth or water)
2 tablespoons all-purpose flour

Directions
1. Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.
2. Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, onions, minced garlic and pepper.
3. Mix together 2 cups of beef broth and dry soup mix; pour into the slow cooker. Pour wine into slow cooker.
4. Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup of liquid (beef broth, wine or water). Stir into stew, and cook uncovered for 15 minutes, or until thickened.

Tuesday, October 25- I am going out to dinner with friends.  Therefore, my husband will be left to cook for himself and our girls.