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.