Greens and Strawberries

This week's Box contains:

• Double portion of Strawberries
• Romaine Lettuce
• Onions
• Greenhouse Tomato
• Cabbage
• Spring Garlic
• An add-on of Kale

Wednesday, April 25- After a crazy start to the week I am going out for a much deserved Girl's Night.  The girls and my husband will either go out or indulge in homemade Mac N Cheese.

Thursday, April 26- It's my husband's golf night which usually means breakfast for dinner.  Sweetened fresh strawberries will be a great accompaniment to our meal!

Friday, April 27-  A fresh salad made with the romaine, tomato and any left over cucumber from last week will accompany a marinated garlic grilled steak.  Maybe some grilled peppers and onion, from my box, will join our plate.  My husband wanted the add-on of Kale to try Kale Chips.  I am not sure which recipe I will try. 

Courtney’s Kale Chips

• 1 bunch kale, torn into 1/2″ pieces 
• 3 tablespoons olive oil 
• 1 tablespoon apple cider vinegar 
• 2 teaspoons sea or kosher salt

Preheat oven to 400° F.
Whisk oil and vinegar together; toss kale in the dressing until thoroughly coated.
Line a large baking sheet with parchment paper.
Place kale on sheet in a single layer and sprinkle with salt.
Place sheet on lowest oven rack
Bake for 10 minutes or so. Stir and bake another 8-10 minutes, until kale is nice and crisp.
Serve immediately and watch them disappear. YUM!!
submitted by Courtney Tellefsen

Neely's Kale Chips

• 1 bunch kale, washed and dried well
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 1 teaspoon brown sugar

Preheat oven to 300 degrees F.

Tear the leaves off the center rib of the kale and tear into large pieces. Place leaves in a large bowl and drizzle with olive oil and toss until completely coated.

Divide kale between 2 baking sheets lined with parchment. Arrange in a single layer and sprinkle with salt and pepper. Place in the oven and bake for 25 minutes, or until crisp. Place in a serving bowl and sprinkle with brown sugar.

Cook's Note: Be sure to place the kale in one layer on the sheet tray. Overcrowding will steam the kale rather than crisp it.

Serves: 2  Calories: 166  Total Fat: 8 grams  Saturated Fat: 1 gram  Protein: 6.5 grams  Total carbohydrates: 22 grams  Sugar: 1 gram  Fiber: 4 grams  Cholesterol: 0 milligrams  Sodium: 207 milligrams  reprinted from the Food Network

Saturday, April 28-  Camping weekend for the girls and their Dad- take out for me!

Sunday, April 29- Italian seasoned grilled chicken, grilled red potatoes and maybe cole slaw with the cabbage from my box will round out tonight's meal.

Cole Slaw
1 head of Cabbage shredded
1/4 pound shredded or julienne Carrots
1 Onion finely chopped
1/2 cup Mayonnaise
1 tablespoon Vinegar
2 teaspoons Sugar
1/4 teaspoon Salt

Mix Mayo, Vinegar, Sugar & Salt in non-reactivate bowl. Add shredded Cabbage, Carrots and diced Onion. Mix well. Chill before serving.

Monday, April 30-  Soccer practice usually means Fajita Night!

Tuesday, May 1-  Hamburgers along with left over cole slaw and fresh fruit or frozen corn on the cob (yes never like the real thing but finds a place while awaiting the fresh summer corn).

It's Produce Box Season Again!!

Well I fell off the regimen of composing a daily dinner menu which of course leads to extra take out nights and extra runs to the grocery store too.  But finally it's here again, the force which happily keeps me on task, Produce Box Season!  

Officially last week was the first delivery of the 2012 season.  I am happy to report that I will be delivering for the next month and a half for The Produce Box, while one of the regular drivers is out on maternity leave.

Our Box last week consisted of Romaine lettuce, 2 cucumbers, sweet potatoes, one bunch of spinach, a carrot sample and a double batch of strawberries.

Between strawberries and cream for desserts and toppings for pancakes and yogurts the strawberries quickly vanished!  I used the spinach in a side dish of wilted spinach and garlic (seasoned with a little red pepper too).  The romaine has been used in BLT sandwiches and salads.  The cucumbers have also garnished my salads as well.  The carrot sample was deliciously eaten up the first night in a orange glaze.  I still have the sweet potatoes and will likely use them in my always yummy sweet potato casserole or I'll make again the Sweet Potato Cake.

I am behind on posting this menu and plan to get better at posting my future menus as before the day of delivery day.

Sweet Potato Cake

2 1/2 self rising flour
1 tsp cinnamon
1 1/2 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 used vanilla cake frosting and omitted the pecans because I didn't have any on hand.  This cake was moist and delicious.  The only change I would try next time is adding a bit more spice to the cake batter with the incorporation of some nutmeg and allspice. Although super moist I am wondering if I could reduce the oil just a bit.  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.)

 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

April 4- April 10

The Baked Rice and Peas was such a success I plan on repeating it again this week for company!  We are entertaining family from out of town as well as hosting Easter Dinner for everyone.

Wednesday, April 4-  I'm thinking sausage with peppers and onions sandwiches along with a macaroni salad.

Lightened Up Macaroni Salad

Servings: 7 • Size: 3/4 cup Points: 3 pts

• 6 oz dry elbow macaroni
• 1/4 cup light mayonnaise
• 2 tomatoes, diced
• 1/2 cup chopped bell pepper
• 1/4 cup red onion, diced
• 1 tbsp white vinegar
• 1 tbsp Dijon mustard
• 1 tsp oregano
• dash of garlic powder (I am using Garlic Garlic)
• salt and fresh pepper to taste

Cook pasta in salted water according to package directions. While pasta is cooking, combine all ingredients and mix well. When pasta is done (do not overcook) rinse under cold water. Combine pasta with other ingredients and season with salt and pepper. Chill before serving. 

 

Thursday, April 5- Company is bringing delicious Jersey pizzas with them.  We'll most likely grill them up on the BBQ.  Also homemade Brazilian cheese balls and chicken balls will round out our eclectic meal.  Dessert will be homemade Brazilian coconut balls!

 

Friday, April 6-  With house guests and cooler temps, I think I will bake a lemon and garlic chicken and serve the baked rice and peas.  If time allows I will pick up Virgina Rolls at my local Great Harvest Bread Company.

Baked Rice and Peas
Servings: 5 • Serving Size: 3/4 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 173.7 • Fat: 1.5 g • Protein: 5.5 g • Carb: 34.4 g • Fiber: 2.0 g 

• 1 cup uncooked long grain rice
• 14.5 oz can fat free chicken broth (my notes add a little more liquid)
• 1 tsp butter
• 2 tbsp parmesan cheese
• 1/4 diced onion
• 3 cloves garlic minced
• 5 oz (1/2 package) frozen peas

Preheat oven to 350°. Combine all ingredients in a oven-safe baking dish with a lid. Place a piece of tin foil between the lid and the dish to ensure no steam escapes. Bake 50 minutes (do not open, do not peek, do not stir to rice). When 50 minutes is up, remove from oven and let it sit for 10 more minutes to allow the steam to finish cooking the rice, (do not open, do not peek, do not stir to rice). After 10 minutes, remove lid and fluff with a fork.

Saturday, April 7-   Not sure yet if Grandpa is taking the girls out for their traditional CiCi dinner tonight.  Will need to wait and see about this evenings dinner.


Sunday, April 8-  Easter Dinner will consist of a deep fried turkey breast, grilled lamb, sweet potato casserole and Southern green beans.  I may pick up additional Virgina Rolls, if they are as delicious as I think they will be.  Dessert will be lemon squares and possibly a cheesecake.

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 

 

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)

 

Monday, April 9-  Not sure yet what I will be preparing this evening.  Possibly my delicious chicken enchiladas, always a crowd pleaser!

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.

 

Tuesday, April 10-  It's just half the family for dinner tonight.  Company will have left before dinner and the other half of the family will be at golf lessons.  We either get take out or do pancakes for dinner.