- 1 qt. Peaches
- 1 pint Blueberries
- 4 Mixed Sweet Peppers
- 6 Ears of Sweet Corn
- 1 qt. Irish Potatoes
- Heirloom Tomatoes
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
- 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.
- 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 InformationCalories: 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: 9Marinade
- 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
- 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
- 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.
- 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.
- 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)
- Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and slaw; drizzle with dressing.
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
- Boil chicken in chicken broth. After it is cool cut in to small pieces
- Reserve broth and boil fresh or frozen vegetables for 5 minutes and drain.
- Pre heat oven 375 degrees
- Mix chicken, vegetables, soup and milk in a medium bowl
- Add salt and pepper to taste and thyme
- Pour mixture in pie crust cover with 2nd pie crust
- Cook pie for about 30 minutes or until crust is golden brown. Allow to cool for 5-10 minutes before slicing.