November 1-November 6

Friday, November 1-  Apple themed dinner tonight.  I am using my older apples from a previous box to make oven baked apples and pork chops served along side apple stuffed acorn squash and fresh green beans both from my box.
Apple Stuffed Acorn Squash

• 2-3 apples peeled, cored and large diced
• Acorn squash cut in half seeds removed
• 2 tablespoons brown sugar
• 1-2 tablespoons butter
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Mix spice mixture together toss into diced apples.  Scoop half of apple mixture into each half of the acorn squash.  Place half of butter on top of each acorn half.  Bake in a 350 degree oven for 1 hour.  In baking dish pour a water onto bottom of pan to cover dish.

Apple Pork Chop Bake

• 4 pork chops seasoned with salt and pepper
• 3 apples peeled, cored and diced
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg
• 2 tablespoons Melted butter
• 2 tablespoons brown sugar

Arrange seasoned chops in cover baking dish.  Combine spices and brown sugar, add apples and butter, toss to coat.  Pour apple mixture evenly over chops.  Cover and bake 20-30 minutes in a 350 degree oven. Last 10 minutes remove lid.

Saturday, November 2-   Tonight we are treating ourselves to dinner out or at least take out.

Sunday, November 3- After hiking today we had a late lunch so dinner will be leftovers.

Monday, November 4-  I'd like to bake a full herbed seasoned chicken tonight along with my butternut squash casserole and corn pudding using the corn, onion, and squash from my box.

Butternut Squash Casserole- from Williams-Sonoma

Casserole:

4 cups butternut squash puree

1/2 cup sugar

1 cup milk

1 tsp vanilla

1 tsp orange extract

1/4 tsp salt

2 Tbsp all-purpose flour

3 large eggs

4 Tbsp unsalted butter, melted

Topping:

1 cup vanilla wafers, crushed

1/2 cup unsalted butter, melted

1 cup brown sugar

1. Preheat oven to 425 F. Lightly grease a casserole dish (4 - 6 cup capacity).

2. Combine squash puree, sugar, milk, vanilla, orange extract, salt, flour, eggs and melted butter. Pour into the prepared casserole dish. Bake for 45 minutes or until set.

3. Meanwhile, make the topping. In a medium bowl, combine crushed vanilla wafers, melted butter and the brown sugar. Sprinkle over top of the cooked casserole and return to the oven to brown for an additional 10-15 minutes. Serve warm.

Corn Pudding (recipe from Just Right Menus)

1 can (14 3/4 oz) corn, drained - - or 1 1/2 to 2 cups of fresh corn, 3-4 ears' worth
2 eggs, lightly beaten
1 c. evaporated milk
1/4 c. sugar
2 1/2 TB flour
2 TB melted butter
salt to taste

1. Preheat oven to 350°. 
2. Combine all ingredients together. 
3. Pour into a greased pan/dish (about the size of a 10" round dish) 
4. Bake 350° for 50 - 60 minutes, or until brown on top and sides. If you're not sure if it's done, insert the tip of a butterknife into the center. If you can move the pudding over & see the bottom of the pan without the pudding running back over, it's done.

Tuesday, November 5-  I have a great number of peppers from my box along with a hearty amount of corn on the cob.  So, I will either make sausage and peppers over spaghetti or stuffed peppers for the grown ups and Mac n' Cheese for the girls along with fresh corn on the cob will make up tonight's meal.

Stuffed Peppers  WW Pts: 7

• 4 large peppers (8 banana peppers)
• 2 tablespoons butter
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1 (14 ounce) can crushed tomatoes
• 1 (8 ounce) can tomato sauce
• 2 cloves garlic, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 1/4 teaspoons salt, divided
• 1/4 teaspoon ground black pepper, divided
• 1 egg
• 1/2 teaspoon Worcestershire sauce
• 1/4 cup grated Parmesan cheese
• 1 pound Italian sausage
• 3/4 cups bread crumbs

1. Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
2. Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 3/4 teaspoon salt and 1/8 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
3. Meanwhile, in a large mixing bowl, combine egg, 1/4 teaspoon salt, 1/8 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in sausage, bread crumbs and 1 cup of the tomato sauce mixture.
4. Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
5. Bake uncovered in preheated oven for 1 hour. (optional- last 15 minutes sprinkle shredded mozzarella cheese)

Amount Per Serving
Calories:310 Total Fat: 24g  Dietary Fiber: 1.9g

Wednesday, November 6-  Scout night so it's fajitas with any leftover peppers and onion from my box along with any potato and macaroni salad we picked up over the weekend.

Thursday, November 7- Not sure what tonight will bring either a new dish or leftovers....

Oct. 25-Oct. 31

Well I never made a menu online for last week. But I put things together for this week.

With apples from previous boxes I am making my zucchini bread but replacing the zucchini with diced apples.
Apple Bread

• 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 diced apples

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift together flour, salt, soda, cinnamon, baking powder.
3. Beat eggs. Add and mix well sugar, vanilla, and oil. Add apples to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 loaf pans.
4. Bake at 350 degrees F (175 degrees C) for 1 hour.

Friday, October 25-  Chicken Cordon Blue with fresh cooked broccoli from my box and cheesy rice.  I prefer to roll the raw tenderized chicken breast up with the ham and cheese then dip it in a bread mixture to bake in the oven.  My mother-in-law pan fries the chicken then layers it with the ham and cheese to bake in the oven to melt the cheese.

Saturday, October 26-  We decided to do take out tonight.

Sunday, October 27-  White Chicken Chili in the crock pot along with corn on the cob from my box.

White Chicken Chili

• 4 cans great Northern Beans (undrained)
• 2 cups chicken broth
• 1 teaspoon beef bouillon granules (or 1 cube)
• 1 onion diced (saute with 2-3 TBS flour to thicken if desired)
• 3 teaspoons ground cumin
• 2 teaspoons each of garlic powder and oregano
• 1/2 teaspoon cayenne pepper
• 4 oz diced chiles (drained)
• 4 cups cooked diced chicken
• 2 cups sour cream (16oz)
• 3 cups Monterey Jack cheese shredded
• 1/2 cup cilantro chopped, optional

1. Combine sauteed onions, beans, broth, bouillon, spices, chiles and chopped chicken in slow cooker.
2. Cook on low for 8-10 hours.
3. Last half hour add cheese and sour cream.  Stir to mix and melt.
4. Serve once cheese has melted and sour cream has combined with mixture.  Sprinkle cilantro over individual bowls if desired.

Monday, October 28- I plan on making chicken potpie for dinner tonight.

Chicken Pot Pie

• 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)
• Combination of fresh & frozen veggie mix- about 2 cups
• 2-3 cups cooked chicken 
• 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.

Tuesday, October 29-  Pork tenderloin along with sauteed kale from my box and either homemade mashed potatoes or baked potatoes. I will prepare the kale as I do in the Kale and Orzo recipe.

Kale

Olive Oil

Pepper sliced or diced

Kale stem removed roughly cut

Red Pepper Flakes

2-3 Cloves Garlic minced

chicken broth or white wine or water 

• 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).

October 30 and 31st-  Between a Halloween party and Halloween, dinner will be pizza one night and either leftovers or take out the other.

October 14-18

Monday, October 14-  A simple healthy meal for dinner tonight.  I'll use the fresh corn for the sweet poatoes and give my kids corn on the cob with their meals.  I'll be adding precooked chicken on top of the potatoes and along with my kids meals. (They aren't big Southwest sweet potato fans)

Stuffed Sweet Potatoes Southwestern Style

Yields: 4 | Serving Size: 1 potato | Calories: 215 | Previous Points: 4 | Points Plus: 5 | Total Fat: 2 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 15 mg | Carbohydrates: 43 g | Dietary Fiber: 8 g | Sugars: 3.5 g | Protein: 8.5 g |

• 4 small sweet potatoes
• 1 teaspoon olive oil
• 1 small red onion, diced
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 cup canned, chopped tomatoes with juices
• 1/2 cup cooked black beans
• 1/2 cup frozen corn kernels
• 2 tablespoons fresh chopped cilantro
• Sea salt and freshly ground pepper, to taste

Preheat oven to 400 degrees F.

Put the sweet potatoes on baking sheet and bake for 30 minutes. Remove from oven, prick a few times with a fork and put back in the oven for 30 more minutes or until tender.

While the sweet potatoes are baking, heat a medium skillet over medium heat. Add the olive oil and the onions. Cook for 2 minutes, until the onions are softened, but not translucent. Add the garlic and cook for 30 more seconds, and then add the cumin, chili powder, and a pinch of salt. Add the tomatoes, beans and corn. Stir until combined; add the cilantro and season with salt and pepper to taste.

To serve, remove the sweet potatoes from the oven, slice down the middle and season lightly with salt. Divide the filling between the potatoes and serve.

Tuesday, October 15-Girl Scout meeting tonght which means super quick and easy!  I'll probably make tortellini with a side salad from my produce box and a sliced bread.

Wednesday, October 16-  Another scout meeting, so another simple meal.  I'll fry up some of the pepper from my box along with onions to eat over fajitas.

Thursday, October 17-  If everyone is home for dinner, I'll make a pork tenderloin along with fresh green beans from my box and rice.

Friday, October 18-  Not sure yet where our family will be and what everyone will be up too.  I'll need to wait and see....

 

Stuffed Sweet Potatoes Southwestern Style

Yields: 4 | Serving Size: 1 potato | Calories: 215 | Previous Points: 4 | Points Plus: 5 | Total Fat: 2 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 15 mg | Carbohydrates: 43 g | Dietary Fiber: 8 g | Sugars: 3.5 g | Protein: 8.5 g |

Ingredients

• 4 small sweet potatoes
• 1 teaspoon olive oil
• 1 small red onion, diced
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 cup canned, chopped tomatoes with juices
• 1/2 cup cooked black beans
• 1/2 cup frozen corn kernels (optional, here's our recipe for Easy Roasted Corn.
• 2 tablespoons fresh chopped cilantro
• Sea salt and freshly ground pepper, to taste

Directions

Preheat oven to 400 degrees F.

Put the sweet potatoes on baking sheet and bake for 30 minutes. Remove from oven, prick a few times with a fork and put back in the oven for 30 more minutes or until tender.

While the sweet potatoes are baking, heat a medium skillet over medium heat. Add the olive oil and the onions. Cook for 2 minutes, until the onions are softened, but not translucent. Add the garlic and cook for 30 more seconds, and then add the cumin, chili powder, and a pinch of salt. Add the tomatoes, beans and corn. Stir until combined; add the cilantro and season with salt and pepper to taste.

To serve, remove the sweet potatoes from the oven, slice down the middle and season lightly with salt. Divide the filling between the potatoes and serve.

Read more at http://skinnyms.com/stuffed-sweet-potatoes-southwestern-style/#p9eBZjLvKiFOrKyg.99

• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 cup canned, chopped tomatoes with juices
• 1/2 cup cooked black beans
• 1/2 cup frozen corn kernels (optional, here's our recipe for Easy Roasted Corn.
• 2 tablespoons fresh chopped cilantro
• Sea salt and freshly ground pepper, to taste

Directions

Preheat oven to 400 degrees F.

Put the sweet potatoes on baking sheet and bake for 30 minutes. Remove from oven, prick a few times with a fork and put back in the oven for 30 more minutes or until tender.

While the sweet potatoes are baking, heat a medium skillet over medium heat. Add the olive oil and the onions. Cook for 2 minutes, until the onions are softened, but not translucent. Add the garlic and cook for 30 more seconds, and then add the cumin, chili powder, and a pinch of salt. Add the tomatoes, beans and corn. Stir until combined; add the cilantro and season with salt and pepper to taste.

To serve, remove the sweet potatoes from the oven, slice down the middle and season lightly with salt. Divide the filling between the potatoes and serve.

Read more at http://skinnyms.com/stuffed-sweet-potatoes-southwestern-style/#p9eBZjLvKiFOrKyg.99

Lemon Aspargus CousCous Salad- from Skinny Taste

As I posted my last menu I came across this recipe from Skinny Taste.  Although designed as a cold salad I am thinking of serving immediately after cooking for a side and then as my lunch cold the next day.

 (reposted from skinnytaste.com including pictures)

Lemon Asparagus Couscous Salad with Tomatoes

Pearl couscous (otherwise known as Isreali couscous) tossed with asparagus, tomatoes and lemon juice make a vibrant Spring pasta salad.

This salad can be eaten room temperature or chilled.

Pearl Couscous Salad with Lemon Asparagus and Tomato
Skinnytaste.com
Servings: 5 • Size: little over 1 cup • Old Points: 3 • Weight Watcher Points+: 4 pt
Calories: 170 • Fat: 4 g • Carb: 30 g • Fiber: 5 g • Protein: 6.3 g • Sugar: 0.0 g
Sodium: 10 mg (without the salt) • Cholest: 0 mg

• 6 oz whole wheat pearl couscous
• 3/4 lb thin asparagus spears, tough ends trimmed
• 1 1/2 cups grape tomatoes, quartered
• 1/4 cup red onion, minced
• 1-1/2 lemons, juiced
• 1 tbsp extra virgin olive oil
• 2 tbsp fresh parsley, minced
• Kosher salt, to taste
• fresh cracked pepper, to taste

Bring a large pot of salted water to a boil, add asparagus and cook until tender, about 3 minutes. Remove with a large slotted spoon and rinse in a colander in the sink under cold water to stop it from cooking. Add the couscous to the boiling water and cook according to package directions.

Chop it into small 1/2 inch pieces. Drain the couscous and rinse under cold water, place in a large bowl.

Add the chopped asparagus, tomatoes, red onion, lemon juice, olive oil, parsley, salt and pepper to the bowl.  Taste for salt and pepper and serve room temperature or chilled.

Makes 5 1/2 cups.

Abbreviated Week of Menus May 6- May 9

On Friday my Box was comprised of:

• Carrots
• Kale
• Strawberries
• Lettuce
• Tomato
• Add on of Collards
• Add on of Asparagus

The carrots will be used as a side this week but they are also great for a healthy school snack!  The strawberries have been great with breakfast as well as for dessert with a little whip cream!

Since I am late composing my weekly menu I will just pick up with Monday.
Monday, May 6-  Grilled chicken, grilled asparagus and cous cous. 

Tuesday, May 7-  We have enjoyed the Kale with Orzo recipe many times and it allows any protein accompaniment.  Tonight I serve it with Italian sausage.  I may eliminate the beans in tonight's meal.

Orzo with Kale

• 1/4 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

Directions

1. 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.
2. 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 Information

Calories: 206  Total Fat: 4.2g  Cholesterol: 2mg  Sodium: 91mg  Total Carbs: 36.1g Dietary Fiber: 2.8g  Protein: 7.9g

 

Wednesday, May 8- Collards, grilled pork chops and mashed potatoes will be dinner.  (of course if the collards are still good, I may have waited too long to prepare them.  In which case I will grill some more asparagus instead.  Since my girls don't care for collards, I will serve carrots from my box to them.)

Collard Greens (from allrecipes)

1 tablespoon olive oil 3 slices bacon 1 large onion, chopped 2 cloves garlic, minced 1 teaspoon salt

1 teaspoon pepper 3 cups chicken broth 1 pinch red pepper flakes 1 pound fresh collard greens, cut into 2 -inch pieces

Directions:

1.	Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
2.	Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Thursday, May 9- Book Club tonight so a fairly simple dinner is needed.  I will need to give this a little more thought.  Maybe Swedish Meatballs over egg noodles but it all depends on what veggies I still have in my box.

Salad Everywhere!

My Produce Box consisted of the following:

• Romaine Lettuce
• Green Leaf Lettuce
• White Sweet Potatoes
• Strawberries
• Carrots
• Raw Peanuts
• Cucumber

Friday, April 26- I made sloppy joes with a side of mashed white sweet potatoes.
Mashed White Sweet Potatoes
Peel and cube potatoes
Boil til soft
Add milk and butter and mash
Add a little half and half, sprinkle ground cinnamon and ground nutmeg
Stir and serve

Saturday, April 27-  We went out to dinner since everyone was scattered about!

Sunday, April 28-  My hubby gave me the night off my making dinner tonight :)

Monday, April 29- I picked up marinated  pork lion at the supermarket last week.  I will probably oven roast it since it is a rainy day today.  Should the weather break, I may grill it instead.  I will use some of the orange sweet potatoes from last week's box to make my sweet potato casserole and honey glazed carrots.

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 

Honey Glazed Carrots

Peel and slice carrots

Boil to desire tenderness (I add a splash of OJ to the water while boiling)

Drain return to stovetop

Add desired honey and splash of OJ 

Mix and heat to thin honey

Serve with a dallop of butter

Tuesday, April 30- With Girl Scouts this evening I opted for a rather simple meal, Southwest Chicken Salad.  I have made this other times in past seasons with my produce box vegetables.
Southwest Chicken Salad
1 small can corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups shredded Cheddar and Monterey cheese blend
3 tomatoes, chopped
Chopped romaine lettuce
Catalina salad dressing
Southwest Style Chicken
Corn chips

In a large bowl, combine the corn, black beans, cheese, lettuce and tomatoes. Add dressing and mix well. Cut up chicken and placed over salad. Add corn chips before serving.
I will use both romaine and green leaf lettuces from my box tonight.

Wednesday, May 1- I picked up rotisserie marinated chicken breasts which I will grill tonight.  Depending on how much lettuce we have remaining, I'll throw together a side salad along with homemade macaroni salad.

Thursday, May 2-  It's just the girls for dinner tonight.  I'm thinking tortellini or spaghetti and meatballs for dinner.

Carrots, Sweet Potatoes, Kale Oh My!

Week 2 of the Produce Box is off to a great start.  My box on Friday consisted of:

• Sweet potatoes
• Kale
• Carrots
• Strawberries
• Baby romaine
• Cucumber

I also got tomatoes and radishes.
The strawberries were a delicious after school snack for my girls and their friends.  Saturday morning they topped off our homemade pancakes perfectly!  The romaine and cucumbers have been used to make some lunch salads with grilled chicken.

Friday, April 19-  Golf lessons were cancelled but too late to throw together dinner.  So we indulged in take out.

Saturday, April 20- I took a suggestion from the recipe newsletter included in my box and made slow cooker veggies to go with our meat house steaks.  A bottle of wine and garlic bread round out our dinner.
Slow Cooker Vegetables
3 sweet potatoes peeled and cubed
4 carrots peeled and sliced
1 large rutabaga peeled and cubed
1 onion chopped
3-4 minced garlic cloves
2 tablespoons olive oil
1 teaspoon each dried oregano, rosemary and basil
Salt and pepper to taste
Mix above ingredients in crock pot. Cover and cook on high for about 3 hours.  Stir veggies once every hour or so.
This recipe can be tailored to any veggies you have on hand.  Seasoning can be adjusted to your liking as well.  Be creative!

Sunday, April 21- Grilled chicken was planned but that didn't defrost in time.  So we opted for hamburgers on the grill, potato salad, and sliced cucumbers and tomatoes from my box.

Monday, April 22- grilled chicken served over orzo with kale and sliced tomatoes will be our dinner tonight.

Orzo with Kale

• 1/4 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

Directions

1. 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.
2. 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 Information

Calories: 206  Total Fat: 4.2g  Cholesterol: 2mg  Sodium: 91mg  Total Carbs: 36.1g Dietary Fiber: 2.8g  Protein: 7.9g

 

Tuesday, April 23- It's GNO tonight, which means i 'm not cooking!

Wednesday, April 24- Simple and easy for the three of us, breakfast for dinner tonight.

Thursday, April 25- A simple meal of spaghetti and meatballs will be tonight's dinner.  Any remaining romaine, cucumbers and tomatoes will make a nice side salad.

TPB Box Has arrived!

Friday I got my 1st box of the 2013 Season!  My box consisted of:

• 2 Tomatoes
• 1 English Cucumber
• Carrots
• Sweet Potatoes
• Honey Whole Wheat Bread
• Rutabagas

I also acquired one share of collards greens.

Friday, April 12-  Golf lessons tonight.  We were a split family eating take out.

Saturday, April 13-  There was a school event tonight.  My children ate afterward and after I was done volunteering I opted for take out as a simple way out.

Sunday, April 14-  Grilled chicken, mashed rutabagas, glazed carrots will be tonight's meal.
Simple Glazed Carrots

• 1 pound baby carrots
  1/4 cup OJ
  3 tablespoons brown sugar
  2 tablespoons butter
  Honey 

1. Place carrots in a shallow saucepan, and cover with salted water. Boil until tender. Drain, and return carrots to pan.
2. Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and honey. Heat until butter and sugar melt.

Mashed Rutabagas 
Rutabagas
Milk/cream
Chicken Broth
Butter
Salt and Pepper
Thyme and Rosemary
Boil peeled and cubed rutabagas in salted chicken broth until tender.
Drain water, reserving a 1/4 cup in pot.  Begin mashing rutabagas.  Add milk or cream along with butter.  Continue mashing untill desired consistency.  Add additional cream and butter to liking.  Stir in pinch of Thyme, rosemary and garlic.

Monday, April 15-  Grilled pork, collard greens, left over mashed rutabaga will comprise tonight's meal.

Collard Greens (from allrecipes)

1 tablespoon olive oil 3 slices bacon 1 large onion, chopped 2 cloves garlic, minced 1 teaspoon salt

1 teaspoon pepper 3 cups chicken broth 1 pinch red pepper flakes 1 pound fresh collard greens, cut into 2 -inch pieces

Directions:

1.	Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
2.	Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

    I saw on all recipes collards served with white beans and tomatoes.  I may adjust the recipe to add the canned tomatoes and beans during the last 20 minutes of cooking.

Tuesday, April 16-   Girl Scouts tonight.  I need quuick and simple.  Tortellini Alfredo and a garden salad with the tomatoes and cucumber from my Box.

Wednesday, April 17- Another Girl Scouts evening.  Simple and quick.  I am considering hot dogs, hamburgers, baked beans and fresh fruit. 

Thursday, April 18- Book Club tonight.  Another quick and simple meal is needed.  I'll either throw together chicken fajitas or perhaps I'll make white bean chicken chili. 

First Box of 2013 Right around the corner!

Well the Produce Box has officially begun it's 2013 this week.  But I'll have to wait until Friday for my box to be delivered.  In the meantime I must plan my week anticipating the farm fresh produce headed my way this weekend.

Monday, April 8-  I'm stuck at home babysitting the workmen diligently replacing windows in my home.  Luckily, I have fajita makings on hand!

Tuesday, April 9-  Grilled pork chops, grilled asparagus and homemade macironi salad rounds out this evening's meal.

Wednesday, April 10-  I am lending a helping hand to a neighbor by providing dinner tonight.  Therefore, I decided to make a meal that I can make easily for the masses.  Tortellini Alfredo, side salad and garlic bread will this evening's meal.  Although I may replace the salad with sliced cantaloupe instead.

Thursday, April 11-  It's club sub day at my local supermarket and I need a rather quick meal tonight. 

Friday, April 12-  The Produce Box arrives today!  But our family won't be eating together due to golf lessons.  Hmmm, what to do?  I'll be getting the following in my Box:

• Tomato Tasting
• English Cucumber
• Carrots
• Sweet Potatoes
• Honey Whole Wheat Bread
• Rutabagas

Pulling my recipes together this week 3/21-3/26

I always seem to fall at bay with keeping up a weekly menu when TPB is not in season.  Which is one of many reasons I enjoy getting fresh produce delivered to my doorstep every week.  Subsequently, both my waistline and budget have seen the effects of not planning each week.  With the beginning of The Produce Box season right around the corner, I am getting a kick start into creating my weekly menus again.  Below is a compilation of recipes I am inspired to try this week.

Thursday, March 21- With much cooler temps and book club tonight, I opted for a warm and simple meal, Tastfully Simple's Potato Soup with diced ham along with sliced warm bread.
Perfectly Potato & Ham Cheddar Soup
Perfectly Potato Cheddar Soup Mix
5 cups hot water
1 Tbsp. Onion Onion
1 cup cubed cooked ham
Prepare Perfectly Potato Cheddar Soup Mix as directed on package with water. Add remaining ingredients; simmer 30-40 minutes. Makes 5-6 servings.

Friday, March 22-  We might be running an errand which will result in a quick fast food dinner. (I know not healthy or economical) 

Saturday, March 23-  My daughters have a dinner date and dance with their father tonight :)  Leftovers for me!

Sunday, March 24-  I'll throw together my Chicken Pot Pie for this cold evening, always a crowd pleaser!

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.

 Monday, March 25-  I'll the following recipe as a guide for tonight's meal.
Zesty Beef Tacos (Woman's Day recipe)

• 1 tablespoon(s) olive oil
• 1 large onion, chopped
• 1 1/4 pound(s) ground beef
• 2 clove(s) garlic, finely chopped
• 1 tablespoon(s) chili powder
• 2 teaspoon(s) ground cumin
• Kosher salt
• Pepper
• 1 can(s) (10- to 14.5-ounce) petite cut diced tomatoes with chiles
• 8 hard taco shells, warmed
• 8 leaves Boston or green leaf lettuce
• Fresh salsa, for serving
• Cheese, for serving
• Sour cream, for serving
• Lime wedges, for serving

1. Heat oil in a large skillet over medium heat. Add onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
2. Increase heat to medium-high. Add beef and cook, breaking it up with a spoon, until browned, 5 to 6 minutes. Stir in garlic, chili powder, cumin, and 1/2 teaspoon each salt and pepper and cook, stirring, for 2 minutes.
3. Add tomatoes (and their juices) and simmer until heated through, about 2 minutes.
4. Line taco shells with lettuce and fill with beef mixture. Top with salsa, cheese, and sour cream, if desired.

 Tuesday, March 26-  Again I came across this recipe on Woman's Day website.

Guinness Beef Stew

• 2 tablespoon(s) olive oil
• 2 1/2 pound(s) lean beef stew meat, cut into 2-inch pieces
• Kosher salt
• Pepper
• 2 tablespoon(s) all-purpose flour
• 2 cup(s) stout beer, such as Guinness Extra Stout
• 1 can(s) (6-ounce) tomato paste
• 3 medium onions, cut into 1-inch wedges
• 4 clove(s) garlic, smashed
• 8 sprig(s) fresh thyme, tied together
• 1 small (about 1 pound) rutabaga, cut into 1-inch pieces
• 4 medium carrots, cut into 2-inch pieces
• 2 medium parsnips, cut into 1-inch pieces
• 1/2 cup(s) chopped fresh flat-leaf parsley
• Mashed potatoes, for serving

1. Heat oil in a large skillet over medium-high heat. Season the beef with 1/2 teaspoon each salt and pepper. Working in batches, cook beef, turning occasionally, until browned, 4 to 5 minutes; transfer to a plate and sprinkle with flour.
2. In a 5- to 6-quart slow cooker, whisk together beer, tomato paste, and 1/4 teaspoon each salt and pepper. Add onions, garlic, thyme, and beef and any juices, and toss to combine. Scatter rutabaga, carrots and parsnips on top. Cook, covered, until beef and vegetables are tender and sauce has slightly thickened, 7 to 8 hours on low or 5 to 6 hours on high. Gently fold in parsley and serve with mashed potatoes, if desired.