January 23- January 29 Menu

Monday, January 23-  Tonight I am using the dark meat from the whole chicken we bought for yesterday's dinner, in my homemade chicken soup.  Sliced bread will accompany the soup.

Chicken Noodle Soup 2 WW Points

• 1 tsp olive oil
• 2 1/2 cups wide egg noodles
• 8-10 cups chicken broth
• 1 teaspoon poultry seasoning
• 2 clove minced garlic
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup diced carrot
• 1 cup of peas or green beans
• 1 tsp basil
• 1tsp oregano
• 1/2 tsp black pepper
• 2 tablespoons cornstarch
• 1/4 cup water
• 3 cups diced, cooked chicken meat

Directions

1. In a large pot or Dutch oven, heat olive oil.  Add garlic, onion and celery.  Saute for 5 minutes.  Add remaining vegetables and continue sauteing for additional 5 minutes.
2. Combine broth and seasonings into pot. Bring to a boil. 
3. Add chicken.  Cover and simmer 20 minutes.
4. Bring to boil and add noodles.  Reduce heat, cover, and simmer 10-12 minutes.
5. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Bring back to a boil.
6. Reduce heat and simmer for 10 minutes or heated through. 

Tuesday, January 24- Fajitas with peppers and onions and quesidillas for the girls will be tonight's dinner.

Wednesday, January 25-  It's Girls Night Out for me which means my girls and husband are on their own for dinner tonight. 


Thursday, January 26-  Tonight I am using my neighbor's Chicken Pot Pie recipe for dinner.  I made this once before and it was excellent!

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.

Friday, January 27- Grilled steak and perogies along with a salad makes a delicious meal.

Saturday, January 28-  We have a Groupon voucher to use at East Coast Wings & Grill tonight!

Sunday, January 29-  I am not sure what tonight's meal will be.  Maybe some more delicious sausage and spinach raviolis?

January 16- January 22

The Barley Stew was excellent!  It does make alot.  I froze 2 quarts for later this winter.  I never made the Cider Pork, oh well.  I also skipped the risotto last week.  Each dinner was replaced with chicken fajitas and steak with roasted red potatoes.

Monday, January 16-  I wanted to make a tortellini soup.  I decided to make it healthier with chicken sausage and to my surprise actually found a recipe on allrecipes.com that used chicken sausage.  Below is the recipe with my changes to it.

Sweet Italian Chicken Sausage Tortellini Soup 5 WW Points

• 8oz Sweet Italian Chicken Sausage
• 2 1/4 teaspoons extra virgin olive oil
• 3 cloves garlic
• 1 onion diced
• 1 cup carrots chopped
• 1 cup celery chopped
• 1/4 cup white wine
• 28 oz chicken broth
• 9 ounces refrigerated cheese tortellini
• 1 can petite cut diced tomatoes, drained
• 1 teaspoon Italian seasoning
• 4 ounces baby spinach leaves

Directions

1. Heat large pot with half the oil to coat and saute chicken sausage until browned and internal heat is 165 degrees. Remove from pan, remove casings and slice into small pieces and set aside.
2. Meanwhile, finely mince the garlic cloves.  Heat remaining oil in pan, add garlic and onion and saute until onion tender, stir carrots and celery and saute 1-2 minutes.
3. Stir in wine and broth and bring to a boil. Add can of tomatoes and Italian seasoning and sausage. Simmer for 30-40 minutes.  In a separate pot cook tortellini. And drain.
4. Stir in spinach into soup and cook until the spinach wilts, 2 minutes.
5. Add tortellini to soup and cook 5 minutes.  Serve

Tuesday, January 17-  With a Girl Scouts meeting after dinner, I am opting for a simple meal.  I found this recipe on Good Housekeeping. 

Turkey Bean Stovetop Chili  WW Pts. 4

• 1 tablespoon(s) vegetable oil
• 1 large (10- to 12-ounce) onion, finely chopped
• 2 cloves minced garlic
• 1 1/4 pound(s) lean ground turkey
• Salt
• Pepper
• 1-2 red or yellow peppers, finely chopped
• 1 tablespoon(s) chili powder
• 2 teaspoon(s) ground cumin
• 2 can(s) (14-ounce each) tomatoes, fire-roasted and diced
• 2 can(s) (15 ounces each) no-salt-added white kidney (cannellini) or pink beans, rinsed and drained

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Directions

1. In 7- to 8-quart saucepot, heat oil on medium-high. Add onion and garlic and cook 5 minutes or until softened and brown, stirring occasionally.
2. Add turkey and 1/4 teaspoon each salt and freshly ground black pepper. Cook 3 minutes or until meat browns, stirring and breaking up meat with wooden spoon.
3. Add peppers; cook 4 minutes or until just softened, stirring occasionally. Add chili powder and cumin and cook 1 minute, stirring often.
4. Stir in tomatoes and beans. Heat to boiling, then reduce heat to simmer. Cook 20 minutes, stirring occasionally. Spoon into serving bowls.

Wednesday, January 18- On my own with the girls tonight and an evening filled with meetings and lessons, I will make simple Chicken Fajitas with grilled peppers and onions and quesidillas for the girls.

Thursday, January 19- Pizza and a Movie Night in Apex!  Kung Fu Panda 2

Friday, January 20- Leftovers will be tonight's meal.

Saturday, January 21- My husband put his culinary skills to use and made chicken sausage spinach and cheese stuffed ravioli served with a vodka sauce.  He used wonton wrappers for the ravioli.  They were awesome!

Sunday, January 22-  Rotisserie Chicken, biscuits and french fries will most likely round out tonight's football meal.  Go Giants!

January 9- January 15

Well due to a wonderful mild Saturday, I didn't make the dinner planned.  So the Pork Cider meal got bumped to this week.  Also bumped to a later day is the Barley Stew.  Even with the best of intentions, life complicates plans.

Monday, January 9-  Tonight is leftover night.  

Tuesday, January 10-  I will be making the Barley Beef Stew meal tonight.  I stumbled upon this recipe on allrecipes.com  I took other reviewers suggestions and the below recipe is based on them. 
Slow Cooker Beef Barley Soup  WW Points 7

• 1 1/2 lbs. stew meat cubed
• 1 onion, chopped
• 2 tablespoons oil
• 2 cloves garlic minced
• 3 carrots, chopped
• 3 stalks celery, chopped
• 6 cups water*
• 6 cubes beef bouillon cube*
• 1 cup red wine
• 1 tablespoon Worcestershire sauce
• 1 teaspoon basil
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1/4 teaspoon ground black pepper
• 2 (14 ounce) cans diced tomatoes
• 3/4 to 1 cup pearl barley (not instant)
• 3 cups frozen mixed vegetables
• salt to taste
• ground black pepper to taste
• **6 cups of beef broth can be substituted for the 6 cups water and beef boullion

Directions

1. Heat oil in pan and brown stew meat with chopped onion on stove top.  Remove and add to slow cooker.
2. Add to slow cooker all ingredients except frozen vegetables.  Cook on low for 8-9 hours.
3. Add frozen vegetables increase to High and cook 30-45 minutes.
4. Season with additional salt and pepper to taste. 

Wednesday, January 11-  Tonight I will make the Cider Pork Chop Stew Dinner.  This recipe was originally written for the stove top.  I plan to use my crock pot instead, as others on allrecipes.com have done, and serve it more as a stew.

 Cider Pork Chop Stew Dinner 9 WW Points

• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 bone-in pork loin chops, 1 inch thick
• 1 tablespoon olive or vegetable oil
• 2 cups apple cider
• 4 medium red potatoes, cubed
• 1 medium onion, cut into 1/2-inch pieces
• 1 large carrot, cut into 1/2 inch pieces
• 1 small turnip or rutabaga, peeled and cubed
• 3 cloves garlic minced
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground nutmeg
• 3/4 cup half-and-half cream

Directions

1. Combine the thyme, salt and pepper; rub over both sides of pork chops. In a large skillet over medium heat, brown the chops in oil on both sides. Remove and cut in small chunks.
2. Add cider to the pan, stirring to loosen any browned bits. Place the potatoes, onion, carrot, turnip and pork chops into slow cooker.  Pour juices from pan over mixture.  Heat on low for 6-8 hours.
3. For gravy, pour pan juices into a saucepan and bring to a boil; cook, uncovered, until reduced to 3/4 cup. In a small bowl, combine the flour, nutmeg and cream until smooth. Stir into reduced liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. 
4. Pour gravy over meat and vegetables.  Serve in bowls.  Suggestion to serve over egg noodles or rice for a heartier meal. 

Thursday, January 12-  With not everyone home for dinner and book club to get to, a quick simple meal is in order.  Chicken Fajitas made with prepared chicken and sauteed peppers and onions.

Friday, January 13-  Butternut Squash Risotto 6 WW Points using my old stand by risotto recipe, with a few additions. First, I will add 2 cloves of minced garlic to the onion. Second, I will add cinnamon and nutmeg to my mashed butternut squash. Lastly, I will use a 1/2 cup of parmesan cheese. By the way my old and reliable risotto recipe can be found on the side of Harris Teeter Arborio Rice. I will add some cut up tomato to the risotto and some shrimp to round out the dish.   I will add chicken or Italian sausage to the risotto for a fuller meal.

Saturday, January 14-  I have been wanting seafood.  Maybe a shrimp scampi or perhaps beer battered fish?  I will need to give this a little more thought.

 Sunday, January 15-  Giants Playoff Game!  It will be pizza tonight while watching the Giants win over Green Bay! ;) 

New Year

Well between no Produce Box , the kids tracked out and the Holidays I have not been very good about planning my weekly menus.  Here's the start to a New Year and an effort to keep planning my menus despite the hiatus of the Produce Box.

Monday, January 3, 2012-  With company in town my husband had someone to eat lamb with.  (I don't are for this type of meat.)  The rest of us had steak along with green beans I froze from an earlier Produce Box and baked potatoes.

Tuesday, January 4-  With very cold temperatures it seemed perfect for soup.  I threw together Tastefully Simple's Potato Soup, along with the addition 2 diced potatoes, and I made Tastefully Simple's Beer Bread using ginger ale which my kids prefer.

Wednesday, January 5-  Tonight needs to be rather easy and quick since we have a busy evening of music lessons and Girl Scout meetings.  Baked Italian Sausage served over spaghetti along with the left over bread from Tuesday.

Thursday, January 6-  I found the below recipe on Woman's Day Month of Recipes.  I plan to increase the garlic (and mince it), dice the onion and I will cut the chicken up after it is cooked and add it back to the pan in small slices.  I will also eliminate the olives since only one of my family members eats them.

Spanish-Style Chicken and Rice 9 WW Points

• 1 tablespoon(s) olive oil
• 1 1/2 pound(s) boneless, skinless chicken breasts, cut into 3-in. pieces
• Kosher salt and pepper
• 1  onion, thinly sliced
• 1  green bell pepper, thinly sliced
• 2 clove(s) garlic, thinly sliced
• 2 can(s) diced tomatoes with chilies (such as Del Monte, Hunt’s or Ro-Tel)
• 3/4 cup(s) long-grain white rice
• 1/2 cup(s) fresh flat-leaf parsley, chopped
• 1/4 cup(s) pimiento-stuffed olives, chopped (optional)

Directions

1. Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 tsp each salt and pepper and cook on one side until golden brown, about 3 minutes.
2. Turn the chicken, moving it to the outsides of the skillet. Add the onion, bell pepper and garlic and cook, stirring occasionally, for 5 minutes.
3. Add the tomatoes (and their juices) and 1 cup water to the skillet, then stir in the rice. Simmer, covered, until the rice is tender, 18 to 20 minutes. Sprinkle with the parsley and olives (if using).

Friday, January 7- My girls have a Girl Scout function tonight.  Which means they will probably be treated to Chick Fil La, while perhaps this will be an opportunity for a mini date night with my husband.


Saturday, January 8- This recipe was originally written for the stove top.  I plan to use my crock pot instead, as others on allrecipes.com have done, and serve it more as a stew.

Cider Pork Chop Stew Dinner 9 WW Points

• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 bone-in pork loin chops, 1 inch thick
• 1 tablespoon olive or vegetable oil
• 2 cups apple cider
• 4 medium red potatoes, cubed
• 1 medium onion, cut into 1/2-inch pieces
• 1 large carrot, cut into 1/2 inch pieces
• 1 small turnip or rutabaga, peeled and cubed
• 3 cloves garlic minced
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground nutmeg
• 3/4 cup half-and-half cream

Directions

1. Combine the thyme, salt and pepper; rub over both sides of pork chops. In a large skillet over medium heat, brown the chops in oil on both sides. Remove and cut in small chunks.
2. Add cider to the pan, stirring to loosen any browned bits. Place the potatoes, onion, carrot, turnip and pork chops into slow cooker.  Pour juices from pan over mixture.  Heat on low for 6-8 hours.
3. For gravy, pour pan juices into a saucepan and bring to a boil; cook, uncovered, until reduced to 3/4 cup. In a small bowl, combine the flour, nutmeg and cream until smooth. Stir into reduced liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. 
4. Pour gravy over meat and vegetables.  Serve in bowls.  Suggestion to serve over egg noodles or rice for a heartier meal.

Sunday, January 9-  Ikea's Swedish Meatballs will be dinner served over egg noodles.


Monday, January 10- I stumbled upon this recipe on allrecipes.com  I took other reviewers suggestions and the below recipe is based on them. 
Slow Cooker Beef Barley Soup  WW Points 7

• 1 1/2 lbs. stew meat cubed
• 1 onion, chopped
• 2 tablespoons oil
• 2 cloves garlic minced
• 3 carrots, chopped
• 3 stalks celery, chopped
• 6 cups water*
• 6 cubes beef bouillon cube*
• 1 cup red wine
• 1 tablespoon Worcestershire sauce
• 1 teaspoon basil
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1/4 teaspoon ground black pepper
• 2 (14 ounce) cans diced tomatoes
• 3/4 to 1 cup pearl barley (not instant)
• 3 cups frozen mixed vegetables
• salt to taste
• ground black pepper to taste
• **6 cups of beef broth can be substituted for the 6 cups water and beef boullion

Directions

1. Heat oil in pan and brown stew meat with chopped onion on stove top.  Remove and add to slow cooker.
2. Add to slow cooker all ingredients except frozen vegetables.  Cook on low for 8-9 hours.
3. Add frozen vegetables increase to High and cook 30-45 minutes.
4. Season with additional salt and pepper to taste.