October 4-9

Oct. 4- Oct 9 Squash; Kale; Cabbage

My Box consisted this week of:

• Spaghetti Squash
• Lettuce
• 2 Zucchini
• Cabbage
• Kale
• Tomatoes
• Apples

I am not sure which recipe I will be using yet, I do plan to bake up some of the apples from my Box- apple pie, apple cake?

Thursday, October 4-  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.  I think I'll grill up some pork chops to serve along with the orzo.

Orzo with Kale

• 1/4 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

Friday, October 5-  Golf lesson night usually means take out for dinner.

Saturday, October 6-  With soccer and Girl Scouts events, I am opting for a crock pot meal tonight.  I am trying the recipe from TPB newsletter.

Slow Cooker Chicken, Apples, Potatoes and Cabbage

3 or 4 boneless, skinless chicken breasts, cut in chuncks

1/2 head cabbage shredded

1 onion, chopped

2 (15 oz.) cans chicken broth

4 or 5 medium potatoes, peeled and cut into chunks

2 or 3 small apples, peeled, cored and sliced

3 tablespoons soy sauce

1 teaspoon ginger

Dash red pepper or several drops hot pepper sauce

Salt and Pepper

 

Place shredded cabbage in bottom of slow cooker.  Add onion, apple slices, and chicken.  Add salt and pepper and hot sauce to chicken pieces.  Place potatoes on top of chicken.  Add soy sauce and ginger to chicken broth and pour into slow cooker.  Cook 7 hours on high.  If liquid gets low add some water and if the potatoes will not fit into the slow cooker,  add them after recipe has cooked for a couple of hours.  

Sunday, October 7-  I have cooked spaghetti squash before and used it like pasta noodles, but my husband still has an aversion to it.  I am hoping preparing the squash and then baking it in the main dish, this will soften the texture of the squash and my husband will have a fond affection for spaghetti squash!

Baked Spaghetti Squash (reprinted from allrecipes.com)

1 spaghetti squash, halved and seeded 1 pound ground beef 1/2 cup diced green bell pepper 1/2 cup diced red bell pepper 1/4 cup diced onion 2 cloves garlic, chopped 1 (14.5 ounce) can Italian-style diced

tomatoes, drained 1 cup tomato sauce 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon salt 1/4 teaspoon ground black pepper 2 1/4 cups shredded sharp Cheddar cheese (I'm using shredded mozzarella cheese)

1.	Preheat oven to 375 degrees F (190 degrees C).
2.	Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
3.	Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
4.	In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, onion, and garlic. Continue to cook and stir until vegetables are tender.
5.	Mix the shredded squash, tomatoes and tomato sauce into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
6.	Bake 25-30 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.

Monday, October 8-  Tonight I am using my neighbor's Chicken Pot Pie recipe for dinner.  This had become a favorite simple meal which my youngest enjoys!

Chicken Pot Pie 6 WW Pts

• 2 deep dish pie shells 
• 1 can of cream of chicken soup (per a friend's suggestion I am using cream of chicken with herbs)
• 1or 2 cans of veg-all vegetables (or combination of fresh & frozen veggie mix- I used carrots, celery, onion, peas & corn)
• 2-3 cups cooked chicken 
• 3/4 cup milk 
• Salt and pepper to taste
• 1/2 teaspoon thyme

1. Boil chicken in chicken broth.  After it is cool cut in to small pieces 
2. Reserve broth and boil fresh or frozen vegetables for 5 minutes and drain.
3. Pre heat oven 375 degrees 
4. Mix chicken, vegetables, soup and milk in a medium bowl 
5. Add salt and pepper to taste and thyme
6. Pour mixture in pie crust cover with 2nd pie crust 
7. Cook pie for about 30 minutes or until crust is golden brown.  Allow to cool for 5-10 minutes before slicing.

Tuesday, October 9- Since my husband will miss dinner tonight, I am thinking breakfast for dinner.

 

Mini Menu October 1 & 2

I neglected to buckle down and consistently develop a weekly menu.  As a result, there has been more trips to the grocery store, more take out and ever expanding waist lines!  So with the start of a new month, comes the hope of being better at consisently developing a weekly menu. (With the delivery of my Produce Box Wednesday, this is a very short menu.)

With the 2 zucchinis that came in last week's Produce Box, I plan on baking 2 loaves of Zucchini Bread this afternoon.

 Zucchini Bread

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 teaspoons ground cinnamon
• 1/4 teaspoon baking powder
• 3 eggs
• 2 cups white sugar
• 3 teaspoons vanilla extract
• 1 cup vegetable oil
• 3 cups grated zucchini
• 1 cup chopped walnuts (optional)

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift together flour, salt, soda, cinnamon, baking powder.
3. Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans.
4. Bake at 350 degrees F (175 degrees C) for 1 hour.

Monday, October 1-  With the rain coming down and the cool gloomy weather and 3 butternut squashes sitting on my counter top, I am inspired to make Risotto with Butternut Squash and White Beans.  I may serve this with Italian sausage or ham along with a loaf of bread on the side.

Risotto with Butternut Squash and White Beans (reprinted from Allrecipes.com)

• 1 butternut squash - (roasted and mashed)
• 1/4 cup extra-virgin olive oil
• 1 onion, diced
• 1 small tomato, diced
• 3 cups Arborio rice
• 1/2 cup white wine
• 1 teaspoon dried marjoram (optional)
• 1 teaspoon dried oregano (optional)
• 1 teaspoon dried basil (optional)
• 6 cups chicken broth, or more as needed
• 1 dash hot pepper sauce, or more to taste
• 1 (14 ounce) can small white beans, drained
• 1/4 cup shredded Parmesan cheese
• 3 tablespoons chopped fresh parsley

1. Roast butternut squash in oven seasoned with butter, cinnamon and nutmeg. Transfer squash to a bowl and mash.
2. Heat olive oil in a skillet over medium heat. Cook and stir onion in the hot oil until softened, 3 to 5 minutes. Stir tomato into onions until onions become translucent, 3 to 5 more minutes. Add Arborio rice to onion mixture and stir to coat with oil; cook and stir until rice becomes translucent with a white spots in the middle of each grain, about 2 minutes.
3. Stir white wine into rice mixture; cook and stir until wine is completely absorbed, 2 to 4 minutes; add marjoram, oregano, and basil. Pour chicken broth into rice mixture, about 1/2 cup at a time, stirring until liquid is absorbed, until rice is creamy but firm to the bite, 20 to 25 minutes. Stir squash into rice mixture until fully incorporated. Remove from heat.
4. Stir hot pepper sauce, white beans, Parmesan cheese, and parsley into risotto until cheese is melted. Season with salt and black pepper.

Nutritional Information

Servings Per Recipe: 8

Calories: 437, Total Fat: 8.6g, Cholesterol: 7mg, Sodium: 1062mg, Total Carbs: 77.1g, Dietary Fiber: 6.7g, Protein: 11.2g

Tuesday, October 2-  I need a relatively simple and quick meal tonight since one of my children has an evening activity.  Crock Pot Santa Fe Chicken served in tortillas sounds like the way to go!

Crock Pot Santa Fe Chicken
Skinnytaste.com
Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
  
• salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice or in a tortilla (extra pts).

August 22- August 28

Today's Box contained: Chambourcin Grapes, Bibb Lettuce, 6 ears of Corn, Butternut Squash, 4 Field Tomatoes and 2 cucumbers.

Since the butternuts keep well, I still have some from last week.  One will be used in place of pumpkin puree in my Pumpkin Bread recipe.  The grapes will be great for snacks.  The lettuce, tomato and cucumber will make great lunch and side salads this week.

 With some leftover Sweet Potatoes from an earlier Box, I intend to make this week Sweet Potato Cake.

Sweet Potato Cake

2 1/2 self rising flour
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1 cups oil
2 cups sugar
4 eggs
1/4 cup Hot water
1 1/2 cups peeled and grated sweet potatoes
1 cup pecans, chopped
1 tsp vanilla

Mix together flour and cinnamon.  In another bowl mix oil and sugar; add eggs one at a time, beating well after each addition.  Add water and sweet potatoes; mix well.  Add pecans and vanilla.  Add flour mixture; beat til smooth.  Pour into 3 9" layer pans or one 9x13 pan (greased and floured)
Bake at 350 for 30-35 minutes.
Frost after cooling.
Recipe reprinted from Michelle Gemmel

I did not have self rising flour on hand but was able to make my own. (For every cup of self rising flour add 1 1/2 tsp baking powder, and 1/2 tsp salt.)

Wednesday, August 22-  I fell behind last week and never made the chicken pot pie.  So tonight I will make that up for dinner, using some of the fresh corn from my Box.

Chicken Pot Pie 6 WW Pts

• 2 deep dish pie shells 
• 1 can of cream of chicken soup (per a friend's suggestion I am using cream of chicken with herbs)
• 1or 2 cans of veg-all vegetables (or combination of fresh & frozen veggie mix- I used carrots, celery, onion, peas & corn)
• 2-3 cups cooked chicken 
• 1/2-3/4 cup milk 
• Salt and pepper to taste
• 1/2 teaspoon thyme

1. Boil chicken in chicken broth.  After it is cool cut in to small pieces 
2. Reserve broth and boil fresh or frozen vegetables for 5 minutes and drain.
3. Pre heat oven 375 degrees 
4. Mix chicken, vegetables, soup and milk in a medium bowl 
5. Add salt and pepper to taste and thyme
6. Pour mixture in pie crust cover with 2nd pie crust 
7. Cook pie for about 30 minutes or until crust is golden brown.  Allow to cool for 5-10 minutes before slicing.

Thursday, August 23-  It's just us girls tonight.  I'm thinking of turkey meatballs over pasta and sliced bread.

Friday, August 24-  Golf night which usually means take out.

Saturday, August 25- We decided to go out for BBQ.

Sunday, August 26-  I have Thanksgiving on my mind and with the delivery of my butternut squash, I am thinking a little Thanksgiving in August sounds yummy!  I will slow cook a garlic turkey breast.  I hope to make up a turkey breast and serve it along with my Butternut Squash Casserole and green beans (frozen from an earlier Box).

Butternut Squash Casserole- from Williams-Sonoma

Casserole:

4 cups butternut squash puree

1/2 cup sugar

1 cup milk

1 tsp vanilla

1 tsp orange extract

1/4 tsp salt

2 Tbsp all-purpose flour

3 large eggs

4 Tbsp unsalted butter, melted
Topping:

1 cup vanilla wafers, crushed

1/2 cup unsalted butter, melted

1 cup brown sugar

1. Preheat oven to 425 F. Lightly grease a casserole dish (4 - 6 cup capacity).

2. Combine squash puree, sugar, milk, vanilla, orange extract, salt, flour, eggs and melted butter. Pour into the prepared casserole dish. Bake for 45 minutes or until set.

3. Meanwhile, make the topping. In a medium bowl, combine crushed vanilla wafers, melted butter and the brown sugar. Sprinkle over top of the cooked casserole and return to the oven to brown for an additional 10-15 minutes. Serve warm.

Monday, August 27- With the leftover turkey I will use Pampered Chef's recipe and make their Turkey Cranberry Wreath for dinner.  I'll make a box of mac n cheese since my girls aren't huge fans of this meal.

Leaner Turkey Cranberry Wreath

Servings: 8 (approximately 2 crescent triangles per stuffed sandwich)
Weight Watchers: 10 PointsPlus per serving

• 2 cups light meat turkey, chopped or shredded (no skin)
• 5 ounces reduced fat Swiss cheese, shredded or diced up
• 1/2 cup diced celery
• 1/2 cup sweetened dried cranberries
• 3 tablespoons snipped fresh parsley
• 1/2 cup fat-free mayonnaise
• 2 tablespoons dijon mustard
• 1/2 teaspoon coarsely ground black pepper
• 2 tubes (16 rolls total) reduced fat crescent rolls
• 1 egg white, lightly beaten, for wash

1. Preheat oven to 375 degrees F.
2. In medium sized mixing bowl, combine turkey, cheese, celery, cranberries, parsley, mayonnaise, mustard and pepper.  Mix well.  Set aside while preparing the crescent roll wreath, braid or ring.
3. Scoop filling evenly over the crescent roll wreath, then finish assembling the wreath.  Brush wreath with egg white.
4. Bake 25-30 minutes or until golden brown.

Tuesday, August 28- Using the Bibb Lettuce I will make Asian Lettuce Wraps for dinner tonight.  Since I believe the kids will not particularly care for this meal I'll make Ramen Noodles and green beans from my box for them.

Asian Lettuce Wraps WW 9 pts (2 wraps with 2 small scoop beef)

• 16 lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 1 teaspoons ground ginger
• 1 tablespoon rice wine vinegar
• Asian chile pepper sauce (optional)
• 1/2 cup chopped peanuts
• 1 bunch green onions, chopped
• 2 teaspoons Asian (dark) sesame oil

Sauce

• 1 tsp sesame oil
• 2 T soy
• 2 T rice vinegar
• 1 T chile paste

Mix ingredients and spoon desired amount over wrap before rolling.

Directions

1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped peanuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Add desired amount of sauce. Wrap the lettuce around the meat like a burrito, and enjoy!

Nutritional Information

Servings Per Recipe: 4 (2 wraps)
Amount Per Serving
Calories: 388 Total Fat: 22.3g Cholesterol: 69mg Sodium: 580mg Total Carbs: 24.3g Dietary Fiber: 4.7g Protein: 23.4g

August 15- August 21

I opted for the fruit Box this week.  I will be receiving 2 watermelons, 2 cantaloupes, peaches and grapes.  For my meals this week, I will drop by DJ's Berry Patch for any needed fresh produce.

Wednesday, August 15-  I didn't make this last week and it will be perfect for tonight's dinner.  Grilled Sausage Sandwiches served with onions and peppers along with Camper Potatoes, from an earlier Box. 

Camper Red Potatoes

• sliced red potatoes, dabs of butter, sliced onion or onion powder- Make foil packets and grill until browned and crispy about 30-40 minutes on low heat

Thursday, August 16-  Girls Night Out for me tonight.  My husband will be making a family recipe for easy homemade Mac N Cheese.

Friday, August 17-  Tonight is my daughter's golf lesson, which also occurs during dinnertime.  I think it will be take out for us. 
 

Saturday, August 18-   Due to a conflict I tabled this meal from last week for tonight.  This recipe comes from skinnytaste.com  I will serve it over rice.

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

Servings: 4 • Serving Size: 1/4 • Old Points: 6 pts • Points+: 6 pts

Calories: 272.5 • Fat: 9.7 • Carbs: 13.7 • Fiber: 2.7 • Sugar: 4.2 • Protein: 30.7

• 1 1/4 lbs jumbo shrimp, peeled and deveined (weight after peeled)
• 1 tsp extra virgin olive oil
• 1 red bell pepper, sliced thin
• 4 scallions, thinly sliced, white and green parts separated
• 1/2 cup cilantro
• 4 cloves garlic, minced
• kosher salt (to taste)
• 1/2 tsp crushed red pepper flakes (to taste)
• 14.5 oz can diced tomatoes
• 14 oz can light coconut milk (50% less fat)*
• 1/2 lime, squeezed

In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.

Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.

Add shrimp and cook 5 minutes. Add lime juice.

To serve, divide equally among 4 bowls and top with scallions and cilantro.

Sunday, August 19-  Golf Tournament today.  Not sure who will be around for dinner tonight.  So it might be simple like breakfast for dinner, or maybe we'll all go out for a quick bit.  I will have to see what happens.

Monday, August 20-  I have been craving pot pie.  Since it should be a little cooler, I think I will make Chicken Pot Pie tonight.

Chicken Pot Pie 6 WW Pts

• 2 deep dish pie shells 
• 1 can of cream of chicken soup (per a friend's suggestion I am using cream of chicken with herbs)
• 1or 2 cans of veg-all vegetables (or combination of fresh & frozen veggie mix- I used carrots, celery, onion, peas & corn)
• 2-3 cups cooked chicken 
• 1/2-3/4 cup milk 
• Salt and pepper to taste
• 1/2 teaspoon thyme

1. Boil chicken in chicken broth.  After it is cool cut in to small pieces 
2. Reserve broth and boil fresh or frozen vegetables for 5 minutes and drain.
3. Pre heat oven 375 degrees 
4. Mix chicken, vegetables, soup and milk in a medium bowl 
5. Add salt and pepper to taste and thyme
6. Pour mixture in pie crust cover with 2nd pie crust 
7. Cook pie for about 30 minutes or until crust is golden brown.  Allow to cool for 5-10 minutes before slicing.

Tuesday, August 21-I am in the mood for fish.  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

August 8- August 14

This week's Box consisted of:

• Sweet Potatoes
• 6 ears of Corn
• Cantaloupe
• Watermelon
• Pint of Cherry Tomatoes
• 2 English Cucumbers

I also got an add on of garlic and peaches.

The watermelon and cantaloupe will sides and snacks.  The corn that I didn't use Wednesday night will be blanched and frozen.

Over the weekend I hope to make Peach Cobbler.

Delicious Peach Cobbler
4 cups of peeled, sliced peaches
2 cups sugar divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self rising flour (if you don't have any you can easily make some- I did using a google search: 1 1/2 cup all purpose flour mixed with 3/4 teaspoon each baking powder and salt)
1 1/2 cups milk
ground cinnamon, optional

-Preheat oven to 350
-Combine peaches, 1 cup of sugar & water in saucepan and mix well. Bring to boil and simmer for 10 minutes. Remove from heat.
-Put butter in a 3-qt. baking dish and place in oven to melt.
-Mix remaining 1 cup sugar, flour and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if desired.
-Bake for approx. 1 hour
Can be served with whipped topping and/or ice cream. Refrigerate left overs.

Wednesday, August 8-  I went simply with hotdogs, sliced cantaloupe and fresh corn on the cob, from my Box.

Thursday, August 9-  Again this evening's meal was simple.  I prepared frozen meatballs over pasta and cut up cherry tomatoes.

Friday, August 10-  If the weather cooperates, my daughter has golf lessons during mealtime.  Therefore, tonight will most likely be take out.

Saturday, August 11- I came across tonight's recipe on skinnytaste.com website.  I have some left over sweet peppers from last week's Box so I thought this would be a great way to use them up.

Chicken and White Bean Stuffed Peppers
Servings: 5 • Serving Size: 2 halves • Old Points: 6 pts • Points+: 8 pts
Calories: 303.7 • Fat: 5.9 g • Protein: 29.9 g • Carb: 34.9 g • Fiber: 6.5 g

• 2 tsp olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1/2 half red bell pepper
• 1/4 cup parsley (or cilantro)
• 5 bell peppers (red or green)
• 14 oz shredded cooked chicken breast
• cumin
• adobo (or salt)
• 15.5 oz can white beans
• 1/2 cup shredded cheddar

In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute. Add chicken and season with cumin and adobo. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.

Preheat oven to 350°. Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 30 minutes at 350°. Remove foil, top with cheese and bake uncovered another 5 minutes. 

Sunday, August 12-  I am leaning towards grilled pork chops with green beans (blanched & frozen from a previous Box) and my Sweet Potato Casserole.

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

Monday, August 13-  Grilled Sausage Sandwiches served with onions and peppers along with Camper Potatoes, from an earlier Box. 

Camper Red Potatoes

• sliced red potatoes, dabs of butter, sliced onion or onion powder- Make foil packets and grill until browned and crispy about 30-40 minutes on low heat

Tuesday, August 14-   This recipe again comes from skinnytaste.com  I will serve it over rice.

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

Servings: 4 • Serving Size: 1/4 • Old Points: 6 pts • Points+: 6 pts

Calories: 272.5 • Fat: 9.7 • Carbs: 13.7 • Fiber: 2.7 • Sugar: 4.2 • Protein: 30.7

• 1 1/4 lbs jumbo shrimp, peeled and deveined (weight after peeled)
• 1 tsp extra virgin olive oil
• 1 red bell pepper, sliced thin
• 4 scallions, thinly sliced, white and green parts separated
• 1/2 cup cilantro
• 4 cloves garlic, minced
• kosher salt (to taste)
• 1/2 tsp crushed red pepper flakes (to taste)
• 14.5 oz can diced tomatoes
• 14 oz can light coconut milk (50% less fat)*
• 1/2 lime, squeezed

In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.

Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.

Add shrimp and cook 5 minutes. Add lime juice.

To serve, divide equally among 4 bowls and top with scallions and cilantro.

July 31- August 6

This week my Box includes:

• 1 qt. Peaches
• 1 pint Blueberries
• 4 Mixed Sweet Peppers
• 6 Ears of Sweet Corn
• 1 qt. Irish Potatoes
• Heirloom Tomatoes

Tuesday, July 31- Since last week while forming my menu I didn't know what I would be preparing tonight, I have decided to include tonight's meal on this menu posting since I have finally decided!
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'll add Italian Sausage to this dish to bulk it up and create a main course.  I may substiute the kale with spinach as well.  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
Wednesday. August 1- With company arriving and delivering for the Produce Box, I want a simple meal tonight.  Therefore, I will serve hamburgers and hotdogs along with fresh corn on the cob from my Box and baked beans.

Thursday, August 2-  With company in town, tonight's meal is always a crowd pleaser and works great for the masses.
Chicken Enchiladas  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.

Friday, August 3-  With indulging in a large lunch today, I am not sure if we will all be in the mood for a heavy dinner tonight.  I will need to play this evening's meal by ear.

Saturday, August 4-  Grilled steaks, lamb and either grilled or roasted potatoes (from my Box) along with green beans (blanched and frozen from an earlier Box) will round out this evening's dinner.

Sunday, August 5-  Depending on my company's preferences, I may make Fish Tacos tonight.  Otherwise, I am thinking of making my Chicken Pot Pie recipe.  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

Chicken Pot Pie 6 WW Pts

• 2 deep dish pie shells 
• 1 can of cream of chicken soup (per a friend's suggestion I am using cream of chicken with herbs)
• 1or 2 cans of veg-all vegetables (or combination of fresh & frozen veggie mix- I used carrots, celery, onion, peas & corn)
• 2-3 cups cooked chicken 
• 1/2-3/4 cup milk 
• Salt and pepper to taste
• 1/2 teaspoon thyme

1. Boil chicken in chicken broth.  After it is cool cut in to small pieces 
2. Reserve broth and boil fresh or frozen vegetables for 5 minutes and drain.
3. Pre heat oven 375 degrees 
4. Mix chicken, vegetables, soup and milk in a medium bowl 
5. Add salt and pepper to taste and thyme
6. Pour mixture in pie crust cover with 2nd pie crust 
7. Cook pie for about 30 minutes or until crust is golden brown.  Allow to cool for 5-10 minutes before slicing.

Monday, August 6-  The last Dance and Golf night!

July 23-July 31

I never made a menu for last week into this week.  Therefore, this post is an extra long menu planner!

Our Box this week will consist of:

• 2 qt Peaches
• Sweet Corn (4)
• Irish potatoes (red or white)
• Assorted Eggplant
• Cubanelle and Poblano Mix Peppers
• Grape Tomatoes (1 Pt.)

I never made the Peach Muffins.  Instead we made peach topping for crepes and pancakes over the weekend.  With a double batch of peaches this week, I am sure I will make this recipe.

Peach Cobbler Mini Muffins

• 1 1/2 cups all-purpose flour
• 1/2 tablespoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 eggs, lightly beaten
• 1 cup white sugar
• 1-2 cups peeled, pitted, and chopped peaches

1. Preheat oven to 400° F. Line the mini muffin tin with mini muffin papers.

2. In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups

3. Bake 17-20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely. Makes approximately 24 mini muffins. **I plan to make regular sized muffins**

Monday, July 23-  Dance/Golf nights always mean eating separately and usually take out.

Tuesday, July 24-  Looking for inspiration and something different I came across tonight's recipe on Tastefully Simple's website.  The girls will dine on quesidillas.

Simply Southwest Fish Tacos
Submitted by Rosemary (MN) HQ Resident Chef

2-3 tsp. Simply Southwest Seasoning & Rub
1 lb. white fish fillets, such as cod, tilapia or orange roughy
6 hard corn taco shells
Shredded lettuce
Diced tomatoes
Shredded Cheddar cheese
Salsa
Sour cream

Preheat oven to 350°. Sprinkle Simply Southwest Seasoning & Rub to taste on fish fillets; place fillets on lightly greased baking sheet. Bake for 10-15 minutes or until fish flakes easily. Break fish into bite-size pieces, place in taco shells. Top fish with remaining ingredients. Makes 6 servings.

Wednesday, July 25-  School Function this evening.  The kids are going out with my husband while I go to school.

Thursday, July 26-  It's just us girls tonight.  Turkey meatballs and spaghetti with a loaf of bread will be tonight's meal.

Friday, July 27-  I am not cooking tonight- Birthday Celebration in order!

Saturday, July 28-  I will use the corn from my Box to make this dish.  Not sure if I can use the potatoes, will need to research that.  I will grill a steak to serve along side the potato salad.

Corn and Potato Salad (BHG August 2012)

• 3 ears corn
• 2 pounds small waxy potatoes, such as Yukon Gold or Red Bliss
• Kosher salt
• 1 medium red onion
• 3 tablespoons cider vinegar
• Black pepper
• 1/4 cup extra-virgin olive oil
• 1/2 cup finely chopped fresh basil
• 1/2 cup finely chopped cilantro

1. Shuck the corn, then place the ears in a large pot with the potatoes. Add water and 1 tablespoon salt to cover by 2 inches. Bring water to a boiling. Boil, covered, for 2 to 4 minutes, until corn is tender. Remove corn. Continue to boil the potatoes 15 to 20 minutes until very tender.

2. While the potatoes cook, finely chop the onion. In a large bowl combine chopped onion, vinegar, salt, and the 1/2 teaspoon pepper. Cut the kernels from ears of corn, then add onion to bowl.

3. When potatoes are very tender, drain in a colander. Cool enough to handle. Place potatoes on a board, then press with hands or potato masher to break up. Add potatoes to the onion and corn. Add the oil; gently stir to combine. Let salad come to room temperature, then add herbs and season with salt and pepper to taste. If desired, cover and refrigerate up to 24 hours. Let stand at room temperature for at least 1 hour before serving. If needed, toss with additional olive oil and vinegar before serving.

• Servings Per Recipe 8, Calories 174, Protein (gm) 3, Carbohydrate (gm) 26, Fat, total (gm) 7, Dietary Fiber, total (gm) 3, Sugar, total (gm) 4

Sunday, July 29- With the peppers from my Produce Box, I'll saute them along with onion to garnish our fajitas for tonight's dinner.

Monday, July 30- Dance/Golf Night again.  No cooking this evening.

Tuesday, July 31- Not sure what tonight's meal will be yet. Hmmmm...

July 11- July 17

This week our Box consisted of:

• 1qt. Peaches 
• 1 pint Blueberries
• 6 ears of Sweet Corn
• Large Share of Green Beans
• Tomatoes
• Bell Pepper Mix
• and an add on of Bibb Lettuce

The peaches and blueberries are always great snacks on hand.  I may even try making Peach Muffins.

Peach Cobbler Mini Muffins

• 1 1/2 cups all-purpose flour
• 1/2 tablespoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 eggs, lightly beaten
• 1 cup white sugar
• 1-2 cups peeled, pitted, and chopped peaches

1. Preheat oven to 400° F. Line the mini muffin tin with mini muffin papers.

2. In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups

3. Bake 17-20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely. Makes approximately 24 mini muffins. **I plan to make regular sized muffins**

Wednesday, July 11-  Using the Bibb Lettuce I will make Asian Lettuce Wraps for dinner tonight.  Since I believe the kids will not particularly care for this meal I'll make Ramen Noodles and green beans from my box for them.

Asian Lettuce Wraps WW 9 pts (2 wraps with 2 small scoop beef)

• 16 lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 1 teaspoons ground ginger
• 1 tablespoon rice wine vinegar
• Asian chile pepper sauce (optional)
• 1/2 cup chopped peanuts
• 1 bunch green onions, chopped
• 2 teaspoons Asian (dark) sesame oil

Sauce

• 1 tsp sesame oil
• 2 T soy
• 2 T rice vinegar
• 1 T chile paste

Mix ingredients and spoon desired amount over wrap before rolling.

Directions

1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped peanuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Add desired amount of sauce. Wrap the lettuce around the meat like a burrito, and enjoy!

Nutritional Information

Servings Per Recipe: 4 (2 wraps)
Amount Per Serving
Calories: 388 Total Fat: 22.3g Cholesterol: 69mg Sodium: 580mg Total Carbs: 24.3g Dietary Fiber: 4.7g Protein: 23.4g

Thursday, July 12-  Although it's just the girls tonight, I plan to cook up some greens beans along with Southern Fried Chicken and gravy.  This recipe reprinted from Southern Living, orginally calls for cube steaks but I substitute boneless chicken breasts instead.  I will be blanching the remaining green beans to freeze for a later date.

Southern Fried Chicken and Gravy

• 2 1/4 teaspoons salt, divided
• 1 3/4 teaspoons black pepper, divided
• 4 (4-ounce) cube steaks (I use chicken breasts)
• 38 saltine crackers (1 sleeve), crushed (in a pinch I have substituted bread crumbs)
• 1 1/4 cups all-purpose flour, divided
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon baking powder
• 4 3/4 cups milk, divided 
• 2 large eggs 
• 3 1/2 cups peanut oil
• Garnish: chopped fresh parsley

Preparation

1. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks. Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper, and baking powder. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture.
2. Pour oil into a 12-inch skillet; heat to 360°. (Do not use a nonstick skillet.) Fry steaks 3 to 4 minutes. Turn and fry 2 to 3 minutes or until golden brown. Remove steaks to a wire rack in a jelly-roll pan. Keep steaks warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
3. Whisk together remaining 4 cups milk, 1/4 cup flour, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Add milk mixture to reserved drippings in skillet; cook, whisking constantly, over medium-high heat 10 to 12 minutes or until thickened. Serve gravy with steaks. Garnish, if desired. (**This makes alot of gravy, consider halving recipe**)

Friday, July 13-  No cooking tonight because it's the Company Picnic with fireworks!

Saturday, July 14- I came across tonight's shrimp dish and the side I plan to make, Black Bean Salad, on simplyrecipes.com  I have made the salad previously and we have enjoyed it.  I may decide on serving these on soft tacos with a garnish of the salad.  In that case I will half the salad.  I will also omit the avocado from the salad.

Cilantro Lime Shrimp Recipe

If you are using frozen shrimp, defrost them by placing them in a bowl of ice water or cold water. Adding a little salt to the water will help the shrimp retain their briny flavor.

• 2 Tbsp high smoke point oil such as grape seed oil, or canola oil
• 1-2 Serrano chiles, sliced into thin rings
• 1-2 garlic cloves, sliced thinly
• 1 pound shrimp, peeled and deveined
• Salt
• 1/4 cup chopped cilantro
• 1-2 Tbsp lime juice

1 Place a large sauté pan or a wok over your strongest burner on high heat. Let the pan heat up for a minute and then add the oil. Use a high smoke point oil since you will be cooking the shrimp on very high heat. Let the oil heat until it's shimmering. If it starts to smoke, remove the pan from the heat for a moment.
2 Add the chiles to the pan and toss to coat with oil. Cook 30 seconds. Add the shrimp and garlic to the pan and sprinkle with salt. Toss to coat with oil. Let the shrimp cook undisturbed for 1 minute before tossing again so they get a little bit of a sear. Stir-fry until cooked through, about 2-3 minutes.


3 Turn off the heat and mix in the cilantro, then the lime juice.
Serve hot or at room temperature. Serve alone, over rice, or in a folded heated flour or corn tortilla.
Yield: Serves 3-4.
  

Black Bean Salad Recipe

• 1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
• 1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
• 1/2 cup chopped green onions or shallots
• 2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded)
• 3 fresh plum tomatoes, seeded and chopped
• 1 avocado, peeled, seeded, and cut into chunks
• 1/2 cup fresh chopped cilantro
• 1/4 cup fresh chopped basil
• 2 Tbsp lime juice (about the amount of juice from one lime)
• 1 Tbsp olive oil
• 1/2 to 1 teaspoon of sugar (to taste)
• Salt and pepper to taste

Make sure to rinse and drain the beans, if you are using canned beans.
In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.
Serves 6 to 8.

The remainder of the corn I do not use to make the salad I will freeze for later use. How to Freeze Corn http://www.pickyourown.org/freezingcorn.htm

Sunday, July15- I plan to make the Stuffed Peppers I have made a number of times now and we all enjoy, using the Bell Peppers from my Box.

Stuffed Peppers  WW Pts: 7

• 4 large peppers (8 banana peppers)
• 2 tablespoons butter
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1 (14 ounce) can crushed tomatoes
• 1 (8 ounce) can tomato sauce
• 2 cloves garlic, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 1/4 teaspoons salt, divided
• 1/4 teaspoon ground black pepper, divided
• 1 egg
• 1/2 teaspoon Worcestershire sauce
• 1/4 cup grated Parmesan cheese
• 1 pound Italian sausage
• 3/4 cups bread crumbs

1. Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
2. Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 3/4 teaspoon salt and 1/8 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
3. Meanwhile, in a large mixing bowl, combine egg, 1/4 teaspoon salt, 1/8 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in sausage, bread crumbs and 1 cup of the tomato sauce mixture.
4. Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
5. Bake uncovered in preheated oven for 1 hour. (optional- last 15 minutes sprinkle shredded mozzarella cheese)

Amount Per Serving
Calories:310 Total Fat: 24g  Dietary Fiber: 1.9g

Monday, July 16-  Ballet and Golf Night with all of us literally in different directions and all in the midst of meal time, it will be breakfast for dinner, leftovers or even take out.

Tuesday, July 17-  Marinated Grilled Sliced Steak over Brazilian Rice Beans will be this evening's meal.

The steak will be marinated in lime juice, olive oil, salt, pepper, cumin and chili pepper.  After marinating it will be grilled and served over Brazilian Black Beans (Feijão) and Rice.

Feijao WW Pts: 1

1-2 cans black beans

2 cloves garlic (pressed)

bacon (chopped)

black pepper

1. Fry up bacon until crispy
2. Add garlic and saute
3. Add beans with juices and add about 1/4 cup water to pan
4. Simmer for 10 minutes
5. Serve over rice.

Rice WW Pts: 3

1 small onion diced

1-2 garlic cloves minced

1 cup long grain rice

1 1/2 cups water

1 tsp salt

1. Saute onion until soft
2. Add garlic and saute.  Add rice and stir fry.
3. Add water and salt, bring to boil.
4. The water level will begin to drop.  Cover and reduce heat.
5. When the rice is cooked, turn off the heat and let the rice rest for about 10 minutes.