May 30- June 4

It's been a balancing act, to say the least!  Between end of school year events, ending and beginning extracurricular activities, and permanently taking on a part time job life has been hectic.  Unfortunately, that has translated in not so healthy meal and meals on the go.  I am hoping to re-collect myself in June and become stricter at planning out and sticking to weekly menus.  (If for nothing else, my bank account is screaming at me!)

This weeks Produce Box consisted of:

• Pint of Blueberries
• Quart of Strawberries
• Quart of Red Potatoes
• 1 Zucchini and 3 Yellow Squashes
• Head of Romaine
• Head of Broccoli

Most of the berries will be used in smoothies or healthy snacks.

Wednesday, May 30-  Tonight we are grilling steaks, Camper Potatoes, Asaparagus (from last weeks box) and 2 yellow squashes.  The squash were seasoned with garlic salt, and the asparagus with sea salt. 

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, May 31-  Golf night for the hubby.  So the girls and I will have tortellini alfredo with broccoli, from my Box.

Friday, June 1-  It's the last day of the school year not sure how we will be celebrating with our children but going out to dinner might be one option!

Saturday, June 2- Taken from skinnytaste.com I think I will make their Grilled  Chicken Bruschetta, along with sliced bread and either mashed potatoes or couscous.
Grilled Chicken Bruschetta
Servings: 4 • Serving Size: 4 oz chicken + tomatoes •  Old Points: 5 pts • Points+: 6

Calories: 236.8 • Fat: 8.5 g • Protein: 32.4 g • Carb: 6.8 g • Fiber: 1.3 g • Sugar: 0.5 g
Sodium: 182.9 mg (without the salt)

Ingredients:

• 3 medium vine ripe tomatoes
• 2 small cloves garlic, minced
• 1/4 cup chopped red onion
• 2 tbsp fresh basil leaves, chopped
• 1 tbsp extra virgin oil
• 1 tbsp balsamic vinegar
• kosher salt and fresh cracked pepper to taste
• 3 oz part skim mozzarella, diced
• 1.25 lbs (8 thin sliced) chicken cutlets

Directions:

Combine onion, olive oil, balsamic, salt and pepper. Set aside a few minutes.

Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight. Toss in the cheese when ready to serve.

Season chicken with salt and fresh pepper. Grill the chicken cutlets on your indoor or outdoor grill, top with bruschetta and serve.

Sunday, June 3-  My older daughter will be competing in a golf tournament caddied by my husband around dinner.  So that leaves me and my other child to figure out dinner.  I think it might be breakfast for dinner.

Monday, June 4-  We have family in town tonight.  I believe we'll grill burgers and hotdogs served with cole slaw, beans and lightened up 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.