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