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.
- 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)
- Preheat oven to 350 degrees F (175 degrees C).
- Sift together flour, salt, soda, cinnamon, baking powder.
- 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.
- 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
- Roast butternut squash in oven seasoned with butter, cinnamon and nutmeg. Transfer squash to a bowl and mash.
- 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.
- 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.
- Stir hot pepper sauce, white beans, Parmesan cheese, and parsley into risotto until cheese is melted. Season with salt and black pepper.
Nutritional InformationServings 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
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