tag:blogger.com,1999:blog-77393801034349576552024-02-21T06:16:43.645-05:00Fresh Cooking and RecipesA compilation of weekly menus and recipes using fresh and local ingredients, including those from The Produce Box.hsicohttp://www.blogger.com/profile/08037562544142899223noreply@blogger.comBlogger125125tag:blogger.com,1999:blog-7739380103434957655.post-10811578498350750332014-08-01T12:14:00.002-04:002014-08-01T12:14:46.969-04:00Rumbling Belly, Fresh Delivery of Produce Leads to Inspiration!With a rumbling belly I find myself putting away the fresh produce just delivered to my door. And that's when inspiration hits! As well as an awesome lunch!<br />
<br />
In my box were fresh tomatoes, squash and peppers, among many other delicious goodies. I began boiling water for the rice. Next I took 2 peppers, one squash and one tomato and diced each up. In a pan heated with olive oil I sauteed the pepper and sprinkled Onion Onion and some Yah's Best Seasoning (from a past produce box) over it. I then added drained and rinsed black beans. The last few minutes I added the squash and a little water. Once the rice was done I spooned some out onto my bowl topped with the pan mixture and then the fresh tomato. YUM!<br />
<br />
This would be great as a side dish for dinner, or used as filling in tortillas too. Of course I have left overs for lunch another day!hsicohttp://www.blogger.com/profile/08037562544142899223noreply@blogger.com0tag:blogger.com,1999:blog-7739380103434957655.post-5175174042214347172014-04-14T09:57:00.004-04:002014-04-14T09:57:31.792-04:00April 14-18My box Friday contained:<br />
<ul>
<li>Strawberries</li>
<li>Spinach</li>
<li>Red Potatoes</li>
<li>Peppers</li>
<li>Leeks</li>
</ul>
As I put away my box of goodies, I had already come up with my lunch for the day. I sauteed some diced leeks along with 2 small diced red peppers. I added the kale from last week's box and white wine. I then added drained and rinsed white beans. After heating for about 10 minutes I added diced up lefgt over steak and just before serving added diced tomato from last weeks box. This was an awesome lunch and used upsome of last weeks produce as well as begun using this week's delivery!<br />
<br />
<span style="font-size: large;"><b>Monday, April 14</b></span>- With soccer practice and meetings this evening, I am keeping it simple and having fajitas using some of the peppers from my box.<br />
<br />
<span style="font-size: large;"><b>Tuesday, April 15</b></span>- Another quick meal is needed tonight. Most likely I will make some sort of pasta meal.<br />
<br />
<span style="font-size: medium;"><b>Wednesday, April 16</b></span>-
With the fresh spinach from my box I will try out a tweaked recipe I
discovered on allrecipes.com. I will serve this with carrots I froze from earlier boxes and couscous.<br />
<br />
<div style="color: red;">
<span style="font-size: medium;"><b>Spinach Stuffed Chicken Breasts WW 9pts</b></span></div>
<ul tabindex="-1">
<li class="plaincharacterwrap ingredient">
1/2 (10 ounce) package fresh spinach leaves</li>
<li class="plaincharacterwrap ingredient">
1/2 cup sour cream</li>
<li class="plaincharacterwrap ingredient">1/2 cup cream of chicken soup </li>
<li class="plaincharacterwrap ingredient">
4 slices swiss cheese</li>
<li class="plaincharacterwrap ingredient">
4 cloves garlic, minced</li>
<li class="plaincharacterwrap ingredient">
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness (soaked in buttermilk)</li>
<li class="plaincharacterwrap ingredient">
1 pinch ground black pepper</li>
</ul>
<ol>
<li><span class="plaincharacterwrap break">Preheat the oven to 375 degrees F (190 degrees C).
</span></li>
<li><span class="plaincharacterwrap break">
Melt 1 tablespoon of butter in a frying pan. Add
pressed garlic and saute. Add spinach and saute until wilted.</span></li>
<li><span class="plaincharacterwrap break">Mix soup and sour cream. </span></li>
<li><span class="plaincharacterwrap break">Remove spinach from heat and stir in 1/2 the cream mixture until combined.
</span></li>
<li><span class="plaincharacterwrap break">
Lay the chicken breasts out on a clean surface, lay a slice of swiss cheese onto breast and
spoon some of the spinach mixture onto each one. Roll up chicken to
enclose the spinach and secure with toothpicks. Arrange in a shallow baking dish. </span></li>
<li><span class="plaincharacterwrap break">Pour remaining cream mixture over chicken. </span></li>
<li><span class="plaincharacterwrap break">
Bake uncovered for 35-45 minutes in the preheated oven. </span></li>
</ol>
<br />
<span class="plaincharacterwrap break"><span style="font-size: large;"><b>Thursday, April 17</b></span>- With the reurn of better weather I hope to grill steaks, camper potatoes served with green beans I forze from previous boxes.</span><br />
<span class="plaincharacterwrap break"> </span><br />
<div style="text-align: justify;">
<span style="font-size: large;"><span><span><b style="color: red;">Camper Red Potatoes</b></span></span></span><br />
</div>
<ul style="text-align: justify;">
<li>sliced red potatoes, dabs of butter, sliced onion or onion powder- Make foil packets and
grill until browned and crispy about 30-40 minutes on low heat</li>
</ul>
<span style="font-size: large;"><b>Friday, April 18</b></span>- Since we plan to brunch Easter Sunday and will likley have less of an appetite for a big dinner, we are doing our Easter ham tonight. Ham served with orange carrots and sweet potato casserole will be dinner tonight. The carrots are boiled when near done I drain the water add butter and OJ and simmer. Sometimes I add some brown sugar as well.<br />
<br />
<div style="text-align: justify;">
<span style="font-size: large;"><span><span><span style="color: red; font-weight: bold;">Sweet Potato Casserole</span></span></span></span> <b>7 WW Points </b><br />
1 cup all-purpose flour<br />
2/3 cup packed brown sugar<br />
1/4 cup chopped pecans<br />
1/4 cup margarine, melted<br />
1/2 tsp ground cinnamon<br />
4 medium sweet potatoes, peeled and halved<br />
1/2 cup sugar<br />
1 1/2 tsp vanilla extract<br />
1 large egg white<br />
1 (5 oz) can evaporated milk<br />
<br />
1. Preheat oven 350 degrees<br />
2. Combine first 5 ingredients in small bowl, stirring to form streusel. Set aside<br />
3. Place potatoes in pot covered with water. Bring to boil, cover and simmer 30 min or until tender. Drain. Mash in large bowl.<br />
4. Stir in 1 cup of streusel topping, sugar, vanilla, egg white and milk.<br />
5. Spoon into 2-qt. casserole coated with cooking spray. Top with remaining streusel.<br />
6. Bake for 45 min.<br />
</div>
<div style="text-align: justify;">
Serving: 3/4 cup</div>
<div style="text-align: justify;">
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 </div>
hsicohttp://www.blogger.com/profile/08037562544142899223noreply@blogger.com0tag:blogger.com,1999:blog-7739380103434957655.post-5652373230234926722014-04-07T11:35:00.001-04:002014-04-07T11:35:11.494-04:00April 4- April 11<div style="text-align: justify;">
Our box this week consisted of:</div>
<ul style="text-align: justify;">
<li>Carrots plus a substitution of carrots for grapefruits</li>
<li>Green Beans plus extra add on of green beans</li>
<li>Kale</li>
<li>Strawberries</li>
</ul>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Friday, April 4</b></span>- Due to the first golf lesson of the season, we opted to go out to dinner after lessons.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Saturday, April 5</b></span>- I had intentions of cooking but with the husband working on an outdoor project all day, take out was easier.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Sunday, April 6</b></span>- I picked up marinated steak tips which we grilled along with oven baked red potatoes and roasted asparagus.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Monday, April 7</b></span>- I put aside a few carrots to add to my risotto this evening from our box. The other carrots were blanched and frozen for later use. I will serve the risotto with shrimp and sliced bread.</div>
<div style="text-align: justify;">
I usually use the recipe on the side of the Harris Teeter box but I misplaced that recipe. Tonight I am adapting a basic risotto recipe found online at Chow.com</div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="color: red;"><b>Risotto</b></span></span></div>
<div class="header_section proxima" style="text-align: justify;">
<span></span></div>
<div class="proxima" id="ingredients" style="text-align: justify;">
<ul>
<li>2 quarts low-sodium chicken or vegetable broth</li>
<li>1/4 cup olive oil, plus more for drizzling</li>
<li>1 medium yellow onion, finely chopped</li>
<li>1-2 cloves garlic minced </li>
<li>Kosher salt</li>
<li>Freshly ground black pepper</li>
<li>2 cups Arborio or Carnaroli rice</li>
<li>1 cup dry white wine</li>
<li>1/4 cup finely grated Parmesan cheese, plus more as needed</li>
<li>1/4 cup coarsely chopped fresh Italian parsley leaves</li>
<li>Juice of half a lemon </li>
</ul>
</div>
<div class="header_section proxima" style="text-align: justify;">
<span></span></div>
<div class="proxima pb20" id="instructions" itemprop="instructions">
<ol style="text-align: justify;">
<li class="d1">Place the broth in a medium
saucepan over low heat and keep it at a very low simmer. </li>
<li class="d2">In
a large wide pot or Dutch oven, heat the measured oil over medium heat
until shimmering. Add the onion and garlic cook, stirring often, until the onion is translucent, about 5
minutes.</li>
<li class="d3">Add the rice and cook, stirring, until the
kernels start to crackle, about 1 to 2 minutes. Stir in the wine and
let simmer, stirring often, until all of the liquid has been absorbed,
about 2 to 4 minutes. Pour a ladleful of the simmering broth over the
rice. Let simmer, stirring constantly, until the rice absorbs the
liquid. Continue adding broth, stirring and letting it absorb, until the
rice is al dente, about 20 to 30 minutes (you may not use up all of the
broth). Taste as you go for doneness, seasoning with salt and pepper as
needed.</li>
<li class="d4">When the rice is done, remove from heat and
stir in the Parmesan and parsley. Taste and season with more salt,
pepper, and Parmesan as needed. Just before serving, loosen the risotto
to the desired consistency with a little more broth or hot water and
serve immediately. Drizzle each serving with olive oil.</li>
</ol>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Tuesday, April 8</b></span>- 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.<br />
<br />
</div>
<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvvdYJpUQxxSyjZ7g7EloHJSLcnYDCXHLkq1fHhVNIblVORQWNTKjYuTlYIVKE3RrgbFZxNr1CvU8hNc3OoIxmazYOfsmbMKYcbgCLIqsKZm7T1Boj-JoFkDqbuno4NrqlbCMMzsbGvgi/s1600/orzo+and+kale.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvvdYJpUQxxSyjZ7g7EloHJSLcnYDCXHLkq1fHhVNIblVORQWNTKjYuTlYIVKE3RrgbFZxNr1CvU8hNc3OoIxmazYOfsmbMKYcbgCLIqsKZm7T1Boj-JoFkDqbuno4NrqlbCMMzsbGvgi/s1600/orzo+and+kale.jpg" /></a></div>
<div style="text-align: justify;">
<span style="font-size: medium;"><span><span><b style="color: red;">Orzo with Kale</b></span></span></span><br />
<span style="font-size: xx-small;"><b> </b></span></div>
<div class="ingredients" style="margin-top: 10px; text-align: justify;">
<ul>
<li class="plaincharacterwrap"> 1/4 teaspoon ground turmeric</li>
<li class="plaincharacterwrap"> 1 cups uncooked orzo pasta </li>
<li class="plaincharacterwrap"> 2 tablespoons olive oil</li>
<li class="plaincharacterwrap"> 3 cloves garlic, sliced</li>
<li class="plaincharacterwrap"> 1 Red Bell Pepper, diced</li>
<li class="plaincharacterwrap">1 cup Chicken Broth or White Wine</li>
<li class="plaincharacterwrap">1/4 teaspoon crushed red pepper flakes</li>
<li class="plaincharacterwrap"> 1 bunch kale, stems removed and leaves coarsely chopped</li>
<li class="plaincharacterwrap">1 15oz can of white beans drained and rinsed</li>
<li class="plaincharacterwrap">1 diced tomato or cherry/grape tomatoes halved</li>
<li class="plaincharacterwrap"> 1 large lemon, juiced</li>
<li class="plaincharacterwrap"> 1/4 teaspoon ground nutmeg</li>
<li class="plaincharacterwrap"> 1/4 cup grated Parmesan cheese, or to taste</li>
<li class="plaincharacterwrap"> salt and black pepper to taste</li>
</ul>
</div>
<div class="directions" style="margin-top: 10px; text-align: justify;">
<h3>
Directions</h3>
<ol>
<li><span class="plaincharacterwrap break">
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.
</span></li>
<li><span class="plaincharacterwrap break"> 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. </span></li>
</ol>
</div>
<div style="text-align: justify;">
<span style="font-size: xx-small;"><b> </b></span></div>
<div class="title" style="text-align: justify;">
<b>Nutritional Information</b></div>
<div style="text-align: justify;">
<b>Calories</b>: 206<b> Total Fat: </b> 4.2g<b> Cholesterol: </b> 2mg<b> Sodium: </b> 91mg<b> Total Carbs: </b> 36.1g <b>Dietary Fiber: </b> 2.8g<b> Protein: </b> 7.9g</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Wednesday, April 9</b></span>- I reserved some of the blanched green beans for this evening's meal, Chicken Pot Pie.</div>
<div style="text-align: justify;">
</div>
<div style="color: red; text-align: justify;">
<span style="font-size: x-small;"><b><span style="font-size: large;"><span>Chicken Pot Pie</span></span> </b></span></div>
<ul style="text-align: justify;">
<li>2 deep dish pie shells </li>
<li>1 can of cream of chicken soup (per a friend's suggestion I am using cream of chicken with herbs)</li>
<li>Combination of fresh &
frozen veggie mix- about 2 cups</li>
<li>2-3 cups cooked chicken </li>
<li>3/4 cup milk </li>
<li>Salt and pepper to taste</li>
<li>1/2 teaspoon thyme </li>
</ul>
<ol style="text-align: justify;">
<li>
Boil chicken in chicken broth. After it is cool cut in to small pieces </li>
<li>Reserve broth and boil fresh or frozen vegetables for 5 minutes and drain.</li>
<li>Pre heat oven 375 degrees </li>
<li>Mix chicken, vegetables, soup and milk in a medium bowl </li>
<li>Add
salt and pepper to taste and thyme</li>
<li>Pour mixture in pie crust cover with 2nd pie
crust </li>
<li>Cook pie for about 30 minutes or until crust is golden brown. Allow to cool for 5-10 minutes before slicing. </li>
</ol>
<span style="font-size: large;"><b>Thursday, April 10</b></span>- A simple pasta meal will be tonight's meal considering we have another activity right after dinner.<br />
<br />
<span style="font-size: large;"><b>Friday, April 11</b></span>- Tonight is golf lessons and I will need to stay the entire lesson, which means most likely take out tonight.<br />
</div>
hsicohttp://www.blogger.com/profile/08037562544142899223noreply@blogger.com0tag:blogger.com,1999:blog-7739380103434957655.post-60980806339547643082014-03-24T11:31:00.002-04:002014-03-24T11:33:44.634-04:00March 24-March 27<div style="text-align: justify;">
On Friday I received my Produce Box which consisted of:</div>
<ul style="text-align: justify;">
<li>variety of peppers</li>
<li>carrots</li>
<li>cucumbers</li>
<li>tomatoes</li>
<li>strawberries</li>
<li>tangerines</li>
</ul>
<div style="text-align: justify;">
The strawberries and tangerines have been great snacks and healthy sides to our meals. I will blanch some of the carrots for later use and consume the remaining carrots with a meal. The cucumbers and tomatoes will be added to fresh greens or a yummy salad. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Friday and Saturday were pizza night and take out due to a Girl Scout sleepover.</div>
<div style="text-align: justify;">
Sunday I was still recovering from being up all night long, so we opted for fried chicken that evening.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Now the week has begun and I plan to be better at preparing meals!</div>
<div style="text-align: justify;">
Monday, March 24- Soccer practice tonight. So the girls will have tacos with peppers from our Box. Hubby and I will have baked fish along with fresh carrots from our Box.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Tuesday, March 25</b></span>- Scouts tonight! I need simple and easy. I am thinking of sausage and peppers, with peppers from our Box.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Wednesday, March 26</b></span>- My parents are visitng and they always enjoy my chicken enchiladas.</div>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-size: large;"><span style="color: red; font-weight: bold;">Chicken Enchiladas</span></span> </span> approx. <b>7 WW Pts.</b><br />
1 lb chicken<br />
4oz can of chopped green chile peppers (I'll be using my hot green chiles from last week's Box)<br />
1 small onion<br />
1 can of cream of chicken soup<br />
1/2 cup Sour Cream<br />
1 tsp chili powder<br />
Small Can of Enchilada Sauce<br />
1 package of large sized soft flour tortillas<br />
1 package Mexican cheese (or cheddar)<br />
<br />
1. Heat large skillet on med/high heat. Add 1-2 tablespoons of olive oil to coat pan<br />
3. Cook chicken through about 8-10 minutes.<br />
4. While chicken is cooking chop onion<br />
5. Remove chicken to cutting board, add chopped onion to skillet and chili powder<br />
6. While onion is cooking, dice up chicken<br />
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.<br />
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.<br />
9. In a 9 x 13 baking dish lightly cover bottom of pan with the sour cream mixture.<br />
10. Add chicken mixture to tortillas and roll up, place seam side down
in baking dish. (tortillas can be touching each other in dish)<br />
11. Cover tortillas with remaining sour cream mixture and sprinkle with cheese<br />
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.<br />
<br />
**Meal can be prepared ahead of time and refrigerated. When ready to bake add 15 minutes to bake time or until heated through.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Thursday, March 27- We have tickets to pizza and a movie! No cooking tonight!!</div>
<div style="text-align: justify;">
</div>
hsicohttp://www.blogger.com/profile/08037562544142899223noreply@blogger.com0tag:blogger.com,1999:blog-7739380103434957655.post-89300565875551324662014-03-08T16:38:00.004-05:002014-03-08T16:38:41.240-05:00Carrots, Lettuce, Peppers Oh My! March 7-Mach 11th<div style="text-align: justify;">
<span style="font-size: large;"><b>Carrots, Lettuce, Peppers Oh My!</b></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This week I only added a share of carrots to my box. We enjoy eating fresh carrots throughout the year in our meals and dishes and what better way then to blanch and freeze for later use, farm fresh carrots!</div>
<div style="text-align: justify;">
My box consisted of:</div>
<ul style="text-align: justify;">
<li>carrots</li>
<li>green peppers</li>
<li>bibb lettuce</li>
<li>strawberries</li>
<li>clementines</li>
<li>yellow squash</li>
</ul>
<div style="text-align: justify;">
I never defrosted during the week a freezer crock pot meal instead I made something else for dinner and treated the family to a church fish fry rather than making chicken pot pie.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The strawberries and clementines are quickly disappearing as sweet snacks and toppings for breakfast pancakes and yogurts. As mentioned above I will be blanching and freezing the carrots for later use.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Friday March 7</b></span>- Church fish fry was our dinner.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Saturday, March 8</b></span>- With the arrival of Spring weather I am grilling hamburgers and hotdogs served with fresh sliced tomatoes from last weeks box, clementines and garnished with bibb lettuce. I also serve up either some beans or pasta salad. And some garlic and olive oil grilled squash.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Sunday, March 9</b></span>- I NEED room in my freezer and I foresee another beautiful day "playing" outside. So what better solution to not wanting to be trapped in the kitchen and making room in my freezer then with a crock pot meal? Chicken Thighs with Sweet Potatoes</div>
<div class="ERSDetails" style="text-align: justify;">
<span style="font-size: large;"><span style="color: red;"><b>Crock-Pot Chicken Sweet Potatoes </b></span></span></div>
<div class="ERSIngredients" style="text-align: justify;">
<div class="ERSIngredientsHeader ERSHeading">
</div>
<ul>
<li class="ingredient" itemprop="ingredients">8 boneless, skinless chicken thighs</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon salt</li>
<li class="ingredient" itemprop="ingredients">⅛ teaspoon cayenne pepper</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon paprika</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon curry powder</li>
<li class="ingredient" itemprop="ingredients">½ teaspoon ground ginger</li>
<li class="ingredient" itemprop="ingredients">3 sweet potatoes, peeled and cubed</li>
<li class="ingredient" itemprop="ingredients">1 onion, chopped</li>
<li class="ingredient" itemprop="ingredients">1 cup peach preserves OR apricot preserves</li>
<li class="ingredient" itemprop="ingredients">3 tablespoons apple cider vinegar</li>
<li class="ingredient" itemprop="ingredients">1 tablespoon soy sauce</li>
<li class="ingredient" itemprop="ingredients">½ cup chicken broth or water</li>
<li class="ingredient" itemprop="ingredients">2 tablespoons cornstarch</li>
</ul>
</div>
<ol style="text-align: justify;">
<li class="instruction" itemprop="recipeInstructions">Sprinkle chicken
with salt, cayenne pepper, paprika, curry powder, and ginger. Add peach
preserves, vinegar, and soy sauce to gallon freezer bag. Add in sweet
potatoes and onion, and top with chicken. Seal bag and place in freezer.
When ready to use thaw in fridge overnight. Cover and cook on low for
6-8 hours until chicken is thoroughly cooked and sweet potatoes are
tender when pierced with fork.</li>
<li class="instruction" itemprop="recipeInstructions">Combine chicken
broth and cornstarch and mix well. Add to slow cooker. Cover and cook on
high 10-15 minutes until sauce is thickened.</li>
</ol>
<div style="text-align: justify;">
<b><span style="font-size: large;">Monday, March 10</span></b>- With the first soccer practice of the evening tonight, I need simple and quick. I'll make fajitas using the green peppers from my box.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Tuesday, March 11- </b></span>I will make fish tacos using the bibb lettuce roughly cut in place of the slaw. </div>
<div class="ingredients" style="margin-top: 10px; text-align: justify;">
<h3>
<span style="color: red; font-size: xx-small;"><span style="font-size: medium;"><span style="font-size: large;"><span><span>Fish Tacos</span></span></span> </span> <span style="font-size: xx-small;"><span style="color: black;">WW Pts: 9</span></span></span></h3>
Marinade<ul>
<li class="plaincharacterwrap"> 1/4 cup extra virgin olive oil</li>
<li class="plaincharacterwrap"> 2 tablespoons distilled white vinegar</li>
<li class="plaincharacterwrap"> 2 tablespoons fresh lime juice</li>
<li class="plaincharacterwrap"> 2 teaspoons lime zest</li>
<li class="plaincharacterwrap"> 1 1/2 teaspoons honey</li>
<li class="plaincharacterwrap"> 2 cloves garlic, minced</li>
<li class="plaincharacterwrap"> 1/2 teaspoon cumin</li>
<li class="plaincharacterwrap"> 1/2 teaspoon chili powder</li>
<li class="plaincharacterwrap"> 1 teaspoon seafood seasoning, such as Old Bay™</li>
<li class="plaincharacterwrap"> 1/2 teaspoon ground black pepper</li>
<li class="plaincharacterwrap"> 1 teaspoon hot pepper sauce, or to taste</li>
<li class="plaincharacterwrap"> 1 pound cod, cut into chunks</li>
</ul>
Dressing<ul>
<li class="plaincharacterwrap"> 1 (8 ounce) container light sour cream</li>
<li class="plaincharacterwrap"> 1/2 cup adobo sauce from chipotle peppers</li>
<li class="plaincharacterwrap"> 2 tablespoons fresh lime juice (I might reduce to 1 tbspn)</li>
<li class="plaincharacterwrap"> 2 teaspoons lime zest</li>
<li class="plaincharacterwrap"> 1/4 teaspoon cumin</li>
<li class="plaincharacterwrap"> 1/4 teaspoon chili powder</li>
<li class="plaincharacterwrap"> 1/2 teaspoon seafood seasoning, such as Old Bay™</li>
<li class="plaincharacterwrap"> salt and pepper to taste </li>
</ul>
<ul>
<li class="plaincharacterwrap">Chopped Cilantro</li>
<li class="plaincharacterwrap">packaged cole slaw mix</li>
<li class="plaincharacterwrap"> 1 (10 ounce) package tortillas</li>
<li class="plaincharacterwrap"> 3 ripe tomatoes, seeded and diced</li>
</ul>
</div>
<div class="directions" style="margin-top: 10px; text-align: justify;">
<h3>
Directions</h3>
<ol>
<li><span class="plaincharacterwrap break">
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. </span></li>
<li><span class="plaincharacterwrap break"> 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. </span></li>
<li>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. <span class="plaincharacterwrap break">(Fish can also be grilled) </span></li>
<li><span class="plaincharacterwrap break"> Assemble
tacos by placing fish pieces in the center of tortillas with desired
amounts of tomatoes, cilantro, and slaw; drizzle with dressing. </span></li>
</ol>
</div>
<div style="text-align: justify;">
Nutritional Information<br />
Calories: 416 * Total Fat: 19.2g * Cholesterol: 43mg * Sodium: 709mg *
Total Carbs: 38.5g * Dietary Fiber: 6g * Protein: 22.6g</div>
hsicohttp://www.blogger.com/profile/08037562544142899223noreply@blogger.com0tag:blogger.com,1999:blog-7739380103434957655.post-89822909315798191242014-03-02T21:19:00.002-05:002014-03-03T14:31:39.183-05:00Produce Box is back and so the menus begin!<div style="text-align: justify;">
<span style="font-size: large;"><b>February 28-March 6</b></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The Produce Box began actually last week but our family passed on ordering a box. This week's box was filled with deliciuos foods as well as additional add on items I threw. Since TPB is starting earlier then in previous seasons, they have decided to expand their farmer's radius for the first few boxes. Currently some items are from other states. Personally I didn't mind since that meant Florida clementines/oranges made an appearance in my box this week!</div>
<div style="text-align: justify;">
Other items included: starwberries, broccoli, carrots, bibb lettuce, tomatoes, green peppers and zucchini.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The oranges and strawberries have been healthy sweet snacks and the berries were polished off over the weekend served over homemade french toast. I served fresh carrots with dinner Friday evening and blanched the rest to freeze for later meals. The tomatoes have been great accompaniments to our sandwiches.</div>
<br />
I plan on baking up some Zucchini Bread tomorrow.<br />
<h3 style="text-align: justify;">
<span style="font-size: large;"><span style="color: red;"><a href="http://allrecipes.com/recipe/sophies-zucchini-bread/detail.aspx"> Zucchini Bread</a></span></span></h3>
<ul style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZu7I4JVJrzXgPI2tdrvdWk4wCBjksCqp_70sIjDzs76O9MQS0F_8NJJWofLHC9QUGClpgL0EZYXufrTVrjdHcXFCqQ8_lB4w6mkU3VIbwxhU3VDdPsgw8LxEVGOnAb_jr__xAhyphenhyphen-YsG5/s1600/zucchini+bread.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZu7I4JVJrzXgPI2tdrvdWk4wCBjksCqp_70sIjDzs76O9MQS0F_8NJJWofLHC9QUGClpgL0EZYXufrTVrjdHcXFCqQ8_lB4w6mkU3VIbwxhU3VDdPsgw8LxEVGOnAb_jr__xAhyphenhyphen-YsG5/s200/zucchini+bread.jpg" height="200" width="200" /></a>
<li class="plaincharacterwrap ingredient">
3 cups all-purpose flour</li>
<li class="plaincharacterwrap ingredient">
1 teaspoon salt</li>
<li class="plaincharacterwrap ingredient">
1 teaspoon baking soda</li>
<li class="plaincharacterwrap ingredient">
3 teaspoons ground cinnamon</li>
<li class="plaincharacterwrap ingredient">
1/4 teaspoon baking powder</li>
<li class="plaincharacterwrap ingredient">
3 eggs</li>
<li class="plaincharacterwrap ingredient">
2 cups white sugar</li>
<li class="plaincharacterwrap ingredient">
3 teaspoons vanilla extract</li>
<li class="plaincharacterwrap ingredient">
1 cup vegetable oil</li>
<li class="plaincharacterwrap ingredient">
3 cups grated zucchini</li>
<li class="plaincharacterwrap ingredient">
1 cup chopped walnuts (optional)</li>
</ul>
<div style="border-top: 1px dotted rgb(204, 204, 204); margin-top: 20px; text-align: justify; width: 300px;">
</div>
<div class="directions" style="margin-top: 10px;">
<ol style="text-align: justify;">
<li><span class="plaincharacterwrap break">
Preheat oven to 350 degrees F (175 degrees C).
</span></li>
<li><span class="plaincharacterwrap break">
Sift together flour, salt, soda, cinnamon, baking powder.
</span></li>
<li><span class="plaincharacterwrap break">
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.
</span></li>
<li><span class="plaincharacterwrap break">
Bake at 350 degrees F (175 degrees C) for 1 hour. </span></li>
</ol>
<span class="plaincharacterwrap break"><span style="font-size: large;"><b>Friday, March 28</b></span>- I had picked up premade refrigerated chicken cordon blue from BJ's earlier in the week. I served these with the carrots from my box along with mashed potatoes.</span></div>
<div class="directions" style="margin-top: 10px;">
<span class="plaincharacterwrap break"><span style="font-size: large;"><b>Saturday, March 1</b></span>- I made up Asian Lettuce Wraps using the bibb lettuce from my box.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9HqGRRkYsDzKUvSA7grDYa3UIN3SdZE4wpGq4o5hM6cxQpHweml10UAlaQ8H6zCVWsaIWbZ2r64f7gbGZdAIDDtQ8Msn4xQdmqS_y4xLBppsA0mtdqNmdOZy7X8BhY8CZaUXYab4tbfN/s1600/bibb+lettuce.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9HqGRRkYsDzKUvSA7grDYa3UIN3SdZE4wpGq4o5hM6cxQpHweml10UAlaQ8H6zCVWsaIWbZ2r64f7gbGZdAIDDtQ8Msn4xQdmqS_y4xLBppsA0mtdqNmdOZy7X8BhY8CZaUXYab4tbfN/s1600/bibb+lettuce.jpg" /></a></div>
<div class="directions" style="margin-top: 10px;">
<span style="font-size: large;"><span id="jqReviewText"><b style="color: red;">Asian Lettuce Wraps</b></span></span> <b>WW 9 pts (2 wraps with 2 small scoop beef)</b><br />
<div class="ingredients" style="margin-top: 10px;">
<ul tabindex="-1">
<li class="plaincharacterwrap ingredient">
16 lettuce leaves</li>
<li class="plaincharacterwrap ingredient">
1 pound lean ground beef</li>
<li class="plaincharacterwrap ingredient">
1 tablespoon cooking oil</li>
<li class="plaincharacterwrap ingredient">
1 large onion, chopped</li>
<li class="plaincharacterwrap ingredient">
2 cloves fresh garlic, minced</li>
<li class="plaincharacterwrap ingredient">
1 tablespoon soy sauce</li>
<li class="plaincharacterwrap ingredient">
1/4 cup hoisin sauce</li>
<li class="plaincharacterwrap ingredient">
1 teaspoons ground ginger</li>
<li class="plaincharacterwrap ingredient">
1 tablespoon rice wine vinegar</li>
<li class="plaincharacterwrap ingredient">
Asian chile pepper sauce (optional)</li>
<li class="plaincharacterwrap ingredient">
1/2 cup chopped peanuts</li>
<li class="plaincharacterwrap ingredient">
1 bunch green onions, chopped</li>
<li class="plaincharacterwrap ingredient">
2 teaspoons Asian (dark) sesame oil</li>
</ul>
<b>Sauce</b></div>
<ul>
<li><span id="jqReviewText">1 tsp sesame oil</span></li>
<li><span id="jqReviewText">2 T soy</span></li>
<li><span id="jqReviewText">2 T rice vinegar</span></li>
<li><span id="jqReviewText">1 T chile paste</span></li>
</ul>
<span id="jqReviewText">Mix ingredients and spoon desired amount over wrap before rolling. </span>
<br />
<div class="directions" style="margin-top: 10px;">
<h3>
Directions</h3>
<ol>
<li><span class="plaincharacterwrap break">
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
</span></li>
<li><span class="plaincharacterwrap break">
In a medium skillet over high heat, brown the ground
beef in 1 tablespoon of oil, stirring often and reducing the heat to
medium, if necessary. Drain, and set aside to cool. Cook the onion in
the same pan, stirring frequently. Add the garlic, soy sauce, hoisin
sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir.
Stir in chopped peanuts, green onions, sesame oil, and cooked
beef; continue cooking until the onions just begin to wilt, about 2
minutes.
</span></li>
<li><span class="plaincharacterwrap break">
Arrange lettuce leaves around the outer edge of a
large serving platter, and pile meat mixture in the center. To serve,
allow each person to spoon a portion of the meat into a lettuce leaf.
Add desired amount of sauce. Wrap the lettuce around the meat like a burrito, and enjoy!
</span></li>
</ol>
</div>
<div class="title">
Nutritional Information</div>
Servings Per Recipe:
4 (2 wraps)<br />
<b>Amount Per Serving</b><br />
<b>Calories</b>:
<span class="calories">388</span><b> Total Fat: </b>
<span class="fat">22.3g</span><b> Cholesterol: </b>
<span class="cholesterol">69mg</span><b> Sodium: </b>
<span class="sodium">580mg</span><b> Total Carbs: </b>
<span class="totalcarbs">24.3g</span> <b>Dietary Fiber: </b>
<span class="dietaryfiber">4.7g</span><b> Protein: </b>
<span class="protein">23.4g</span></div>
</div>
<div class="directions" style="margin-top: 10px; text-align: justify;">
<b><span style="font-size: large;">Sunday, March 2</span></b>- Dinner was comprised of mac n cheese, roistierre chicken and leftover potatoes.</div>
<div class="directions" style="margin-top: 10px; text-align: justify;">
<span style="font-size: large;"><b>Monday, March 3</b></span>- Dinner will be leftover Lettuce Wraps, mac n cheese, ham steaks and chicken along with fresh sliced oranges. </div>
<div class="directions" style="margin-top: 10px; text-align: justify;">
<span style="font-size: large;"><b>Tuesday, March 4</b></span>- With the green peppers from my box I'll be using them for fajitas tonight.</div>
<div class="directions" style="margin-top: 10px; text-align: justify;">
<b><span style="font-size: large;">Wednesday, March 5</span></b>- I plan to use one of the previous frozen crock pot meals for dinner this evening.</div>
<div class="directions" style="margin-top: 10px;">
<span style="font-size: large;"><b>Thursday, March 6</b></span>- Currently I am contemplating Chicken Pot pie for dinner tonight. I'll use some of the frozen carrots I blanched and I might throw in some diced green pepper too.<br />
<div style="color: red;">
<span style="font-size: x-small;"><b><span style="font-size: large;">Chicken Pot Pie</span> </b></span></div>
<ul>
<li>2 deep dish pie shells </li>
<li>1 can of cream of chicken soup (per a friend's suggestion I am using cream of chicken with herbs)</li>
<li>Combination of fresh &
frozen veggie mix- about 2 cups</li>
<li>2-3 cups cooked chicken </li>
<li>3/4 cup milk </li>
<li>Salt and pepper to taste</li>
<li>1/2 teaspoon thyme </li>
</ul>
<ol>
<li>
Boil chicken in chicken broth. After it is cool cut in to small pieces </li>
<li>Reserve broth and boil fresh or frozen vegetables for 5 minutes and drain.</li>
<li>Pre heat oven 375 degrees </li>
<li>Mix chicken, vegetables, soup and milk in a medium bowl </li>
<li>Add
salt and pepper to taste and thyme</li>
<li>Pour mixture in pie crust cover with 2nd pie
crust </li>
<li>Cook pie for about 30 minutes or until crust is golden brown. Allow to cool for 5-10 minutes before slicing. </li>
</ol>
</div>
hsicohttp://www.blogger.com/profile/08037562544142899223noreply@blogger.com0tag:blogger.com,1999:blog-7739380103434957655.post-79327087814823808302014-01-15T09:43:00.001-05:002014-01-15T09:43:26.557-05:00Jan 13-18<span style="font-size: large;"><b>Monday, Jan. 13</b></span>- This evening I made frozen potato encrusted cod along with Trader Joe sweet potato tots and a garden salad. I must say for frozen fish it was awesome!<br />
<br />
<span style="font-size: large;"><b>Tuesday, Jan. 14</b></span>- This evening I used Campbells Skillet Sauces, scampi, to prepare shrimp scampi served over angel hair pasta and sliced bread. It was a simple yet tasty meal.<br />
<br />
<span style="font-size: large;"><b>Wednesday, Jan. 15</b></span>- I defrosted one of the crock pot freezer meals prepared earlier to make for dinner tonight. <br />
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<span style="color: red;"><span style="font-size: large;"><b><span style="font-family: "Times New Roman","serif";">Crock-Pot
Cheesy Chicken Potato & Broccoli</span></b></span></span></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2-4 chicken breasts</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 large green pepper, chopped</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 cups broccoli, chopped</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 lb. red potatoes, sliced thin</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 tsp. paprika</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 can condensed cream of chicken soup</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 Tbsp. Worcestershire sauce</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">¼ cup chopped fresh parsley – (I used dried parsley)</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">¼lb. (4 oz.) VELVEETA®, cut into ½-inch cubes</span></li>
</ul>
<ol start="1" type="1">
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Add all ingredients except for cheese in a gallon
freezer bag. Seal bag and place in freezer. When ready to use thaw in
fridge overnight. Cook 8 hours low. Add cheese and cook on high for 5
minutes. Stir melted cheese in.</span></li>
</ol>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;"><b>Thursday, Jan. 16</b></span>- I am thinking tortillini served in a pink sauce and a garden salad for dinner this evening. Simple but enjoyed by the whole family!</span><br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;"><b>Friday, Jan. 17</b></span>- I plan to oven bake some pork chops most likely season with Shake N Bake served along side roasted garlic red potatoes (diced red potatoes drizzled with olive oil and sprinkled with Tastefully Simple's Garlic Garlic) </span><br />
<br />
<br />
<span style="font-size: large;"><b>Saturday, Jan. 18-</b></span> With the purchase of a new deep fryer, we are eargerly anticipating Beer Battered Fish most likely served with fries and a salad.<br />
<span style="font-size: large;"><span style="color: red;"><b>Alton Brown's Beer Battered Fish</b></span></span> <br />
<div>
2 cups flour
<br /> 1 tablespoon baking powder
<br /> 1 teaspoon kosher salt
<br /> 1/4 teaspoon cayenne pepper
<br /> Dash Old Bay Seasoning
<br /> 1 bottle brown beer, cold
<br /> 1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
<br /> Cornstarch, for dredging
<br /> </div>
<div>
In a bowl, whisk together the flour, baking powder, salt, cayenne
pepper, and Old Bay seasoning. Whisk in the beer until the batter is
completely smooth and free of any lumps. Refrigerate for 15 minutes.
Note: The batter can be made up to 1 hour ahead of time. </div>
<div>
</div>
<div>
Bring oil to 350 degrees. Lightly dredge fish strips in
cornstarch. Working in small batches, dip the fish into batter and
immerse into hot oil. Drain the fish on the
roasting rack. Serve with malt vinegar. <br /></div>
hsicohttp://www.blogger.com/profile/08037562544142899223noreply@blogger.com0tag:blogger.com,1999:blog-7739380103434957655.post-17690725946842741892014-01-10T14:26:00.002-05:002014-01-10T14:26:49.877-05:00Jan. 6-12, 2014<span style="font-size: large;"><b>Monday, Jan. 6</b></span>- After preparing 9 slow cooker freezer meals, I made Tastefully Simple's Creamy Rice soup and added some cooked chicken to it for dinner.<br />
<br />
<span style="font-size: large;"><b>Tuesday, Jan. 7</b></span>- I preapred one of the freezer meals for dinner, the chucnky beef stew and served it over cooked barley. Side note it needs at least 8 hours on low.<br />
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<span style="font-size: large;"><span><span style="color: red;"><b><span style="font-family: "Times New Roman","serif";">Chunky
Beef Stew</span></b></span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Yield: 4 servings</span></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l12 level1 lfo17; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 lb stewing beef </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l12 level1 lfo17; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 T olive oil </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l12 level1 lfo17; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4 c beef stock </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l12 level1 lfo17; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 c chopped onion </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l12 level1 lfo17; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 c chopped celery </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l12 level1 lfo17; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3 peeled and chopped carrots </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l12 level1 lfo17; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 white potatoes </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l12 level1 lfo17; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 28oz can diced tomatoes </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l12 level1 lfo17; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">½ t rosemary </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l12 level1 lfo17; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">½ t thyme </span></li>
</ul>
<ol start="1" type="1">
<li class="MsoNormal" style="line-height: normal; mso-list: l14 level1 lfo18; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Brown the beef and vegetables in a pot with some olive
oil before tossing into the slow cooker </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l14 level1 lfo18; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Add the rest of the ingredients and cook on low for 6
hours or until meat is tender </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l14 level1 lfo18; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Season to taste and serve</span></li>
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<span style="font-size: large;"><b>Wednesday, Jan. 8</b></span>- With some leftover steak, I prepared steak fajitas for dinner.<br />
<br />
<span style="font-size: large;"><b>Thursday, Jan. 9</b></span>- Although some leftovers have been eaten for lunch, there was still alot of the stew and soup remaning. So this evening was a pot luck of leftovers.<br />
<br />
<span style="font-size: large;"><b>Friday, Jan. 10</b></span>- I will make Asian Glazed Chicken Thighs and serve it over rice. Recipe found on allrecipes.com<br />
<h1 class="plaincharacterwrap fn" id="itemTitle" itemprop="name">
<span style="font-size: large;"><span style="color: red;">Asian Glazed Chicken Thighs</span></span><img alt="Asian Glazed Chicken Thighs Recipe" class="rec-image rec-shadow hero-image marb10 photo" height="200" id="imgPhoto" itemprop="image" src="http://images.media-allrecipes.com/userphotos/250x250/00/81/59/815964.jpg" style="height: 250px; width: 250px;" title="Asian Glazed Chicken Thighs Recipe" width="200" /></h1>
<div class="partner-logo">
</div>
<div data-currentservings="4" data-originalservings="4" id="zoneIngredients" style="clear: both;">
<div class="ingred-video fl-right">
<div class="slideshow-wrapper">
</div>
</div>
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<div class="servings">
<span class="emph-text">Original recipe makes <span id="lblYield" itemprop="recipeYield">4 servings</span></span>
</div>
<ul class="ingredient-wrap">
<li data-grams="127.0795" data-ingredientid="18868" id="liIngredient"><label><span class="checkbox-formatted"></span></label><span class="ingredient-amount" id="lblIngAmount">1/2 cup</span>
<span class="ingredient-name" id="lblIngName">rice vinegar</span>
<label>
</label>
</li>
<li data-grams="105" data-ingredientid="1502" id="liIngredient"><label><span class="checkbox-formatted"></span></label><span class="ingredient-amount" id="lblIngAmount">5 tablespoons</span>
<span class="ingredient-name" id="lblIngName">honey</span>
<label>
</label>
</li>
<li data-grams="85.33333" data-ingredientid="2882" id="liIngredient"><label><span class="checkbox-formatted"></span></label><span class="ingredient-amount" id="lblIngAmount">1/3 cup</span>
<span class="ingredient-name" id="lblIngName">soy sauce (such as Silver Swan®)</span>
<label>
</label>
</li>
<li data-grams="56" data-ingredientid="9722" id="liIngredient"><label></label><span class="ingredient-amount" id="lblIngAmount">1/4 cup</span>
<span class="ingredient-name" id="lblIngName">Asian (toasted) sesame oil</span>
<label>
</label>
</li>
<li data-grams="48" data-ingredientid="26958" id="liIngredient"><label><span class="checkbox-formatted"></span></label><span class="ingredient-amount" id="lblIngAmount">3 tablespoons</span>
<span class="ingredient-name" id="lblIngName">Asian chili garlic sauce</span>
<label>
</label>
</li>
</ul>
<ul class="ingredient-wrap secondColumn">
<li data-grams="25.16299" data-ingredientid="4342" id="liIngredient"><label><span class="checkbox-formatted"></span></label><span class="ingredient-amount" id="lblIngAmount">3 tablespoons</span>
<span class="ingredient-name" id="lblIngName">minced garlic</span>
<label>
</label>
</li>
<li data-grams="1" data-ingredientid="16421" id="liIngredient"><label><span class="checkbox-formatted"></span></label><span class="ingredient-name" id="lblIngName">salt to taste</span>
<label>
</label>
</li>
<li data-grams="920" data-ingredientid="6527" id="liIngredient"><label><span class="checkbox-formatted"></span></label><span class="ingredient-amount" id="lblIngAmount">8</span>
<span class="ingredient-name" id="lblIngName">skinless, boneless chicken thighs</span>
<label>
</label>
</li>
<li data-grams="6" data-ingredientid="4405" id="liIngredient"><label><span class="checkbox-formatted"></span></label><span class="ingredient-amount" id="lblIngAmount">1 tablespoon</span>
<span class="ingredient-name" id="lblIngName">chopped green onion</span>
<span class="ingredient-optional" id="lblOptional"> (optional)</span>
<label>
</label>
</li>
</ul>
</div>
</div>
<ol>
<li><span class="plaincharacterwrap break">Whisk the
vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce,
garlic, and salt in a bowl until smooth. Pour half the marinade into a
large plastic zipper bag; retain the other half of the sauce. Place the
chicken thighs into the bag containing marinade, squeeze all the air out
of the bag, and seal. Shake a few times to coat chicken; refrigerate
for 1 hour, turning bag once or twice.</span></li>
<li><span class="plaincharacterwrap break">Preheat oven to 425 degrees F (220 degrees C).</span></li>
<li><span class="plaincharacterwrap break">Pour the
other half of the marinade into a saucepan over medium heat, bring to a
boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce.
Remove the chicken from the bag; discard used marinade. Place chicken
thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened
marinade from the saucepan.</span></li>
<li><span class="plaincharacterwrap break">Bake 30
minutes, basting one more time after 10 minutes; an instant-read
thermometer inserted into a chicken thigh should read 165 degrees F (75
degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining
marinade back to a boil for 1 or 2 minutes, and serve chicken with
marinade. Sprinkle with green onions.</span></li>
</ol>
<span class="plaincharacterwrap break"> <span style="font-size: large;"><b>Saturday, Jan. 11</b></span>- We plan on heading over to the Meat House and will pick up dinner there. We might stop off at Trader Joe's and add a side from their freezer section to dinner.</span><br />
<span class="plaincharacterwrap break"><br /></span>
<span class="plaincharacterwrap break"><span style="font-size: large;"><b>Sunday, Jan. 12</b></span>- I will either make the frozen crusted fish I have along with a veggie and some perogie. Or we'll come up with something else for dinner.</span>hsicohttp://www.blogger.com/profile/08037562544142899223noreply@blogger.com0tag:blogger.com,1999:blog-7739380103434957655.post-48972955522190746312014-01-06T09:47:00.000-05:002014-01-06T09:47:11.223-05:00Freezer Crock Pot Meals<b><span style="font-size: large;">Freezer Crock Pot Meals</span></b><br />
<span style="font-size: large;"><span style="font-size: small;">There seems to be more crock pot recipes floating online in addition to to these recipes and using the crock pot as a means to make healthy and delicious meals with little time, these recipes are being used to make freezer meals. The idea is to take one afternoon and prepare a number of meals to freeze. Then the night before you defrost the packaged meal in the fridge and throw into your crock pot the next morning. And viola, you have a delicious meal at the end of a busy day with no fuss! I decided to try this out with the recipes below. All these recipes were found online and are not my original recipes. </span></span><span style="font-size: large;"><span style="font-size: small;">**some of the recipes don’t have specific crockpot instructions – cook on low for 6-8 hours**</span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;">I have 2 maple glazed recipes and 2 honey garlic recipes listed, I plan on making only one of each of them but wanted to share both. Some of the meals could be served over rice, noodles, or in enchiladas/burrito wrappers a few seem to be a full meal in itself. Most of the recipes don't require browning the meat and I have been told even if it does you don't have to do this step. Therefore, I plan on doing all the slicing, dicing, cutting and measuring. Then place them into gallon sized zip loc bags labeled with the recipe name and crock pot instructions. </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">If you try these please leave a comment as to your thoughts. Or if you have other freezer/crock pot meals to share please do! </span></span><br />
<br />
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<span style="font-size: large;"><span style="color: red;"><b><span style="font-family: "Times New Roman","serif";">Crock
Pot Sweet & Sour Meatballs</span></b></span></span></div>
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<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 (16oz) pkg frozen fully cooked meatballs</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 onion – diced</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 green pepper, diced</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 red pepper, diced</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 (16-18oz) bottle sweet & sour sauce</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 cup pineapple tidbits, drained</span></li>
</ul>
<ol start="1" type="1">
<li class="MsoNormal" style="line-height: normal; mso-list: l15 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Place the frozen meatballs, peppers, onions & sweet
and sour sauce into a gallon-sized freezer bag. Zip close & place in
freezer. When ready to use thaw in fridge overnight. Empty contents into
crock-pot and cook on low 4 hours, during the last hour add in the
pineapple.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l15 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Serve over rice.</span></li>
</ol>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Nutrition Information</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Serving size: 6 </span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="color: red;"><b><span style="font-family: "Times New Roman","serif";">Crock-Pot
Chicken Sweet Potatoes </span></b></span></span></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l4 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">8 boneless, skinless chicken thighs</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l4 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon salt</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l4 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">⅛ teaspoon cayenne pepper</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l4 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon paprika</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l4 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon curry powder</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l4 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">½ teaspoon ground ginger</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l4 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3 sweet potatoes, peeled and cubed</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l4 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 onion, chopped</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l4 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 cup peach preserves OR apricot preserves</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l4 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3 tablespoons apple cider vinegar</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l4 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 tablespoon soy sauce</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l4 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">½ cup chicken broth or water</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l4 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 tablespoons cornstarch</span></li>
</ul>
<ol start="1" type="1">
<li class="MsoNormal" style="line-height: normal; mso-list: l18 level1 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Sprinkle chicken with salt, cayenne pepper, paprika,
curry powder, and ginger. Add peach preserves, vinegar, and soy sauce to
gallon freezer bag. Add in sweet potatoes and onion, and top with chicken.
Seal bag and place in freezer. When ready to use thaw in fridge overnight.
Cover and cook on low for 6-8 hours until chicken is thoroughly cooked and
sweet potatoes are tender when pierced with fork.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l18 level1 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Combine chicken broth and cornstarch and mix well. Add
to slow cooker. Cover and cook on high 10-15 minutes until sauce is
thickened</span></li>
</ol>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span></b><span style="font-size: large;"><span style="color: red;"><b><span style="font-family: "Times New Roman","serif";">Maple
Dijon Glazed Chicken</span></b></span></span>
</div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l19 level1 lfo5; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4-6 chicken breasts</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l19 level1 lfo5; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 cup Dijon mustard</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l19 level1 lfo5; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">½ cup maple syrup</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l19 level1 lfo5; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 Tablespoons red wine vinegar</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l19 level1 lfo5; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Salt & Pepper (optional)</span></li>
</ul>
<ol start="1" type="1">
<li class="MsoNormal" style="line-height: normal; mso-list: l6 level1 lfo6; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Place all ingredients in a resealable gallon-sized
freezer bag.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l6 level1 lfo6; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Mix together and close.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l6 level1 lfo6; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">When ready to eat, remove from freezer and thaw in
fridge overnight. Cook on LOW for 8 hours or HIGH for 4 hours.</span></li>
</ol>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="color: red;"><b><span style="font-family: "Times New Roman","serif";">Crock
Pot Maple Dijon Chicken Thighs</span></b></span></span></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l21 level1 lfo13; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">6-8 Chicken thighs </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l21 level1 lfo13; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 C Dijon Mustard </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l21 level1 lfo13; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/4 C Maple Syrup </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l21 level1 lfo13; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 T Rice Wine Vinegar </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l21 level1 lfo13; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 can of Sliced Mushrooms, drained* </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l21 level1 lfo13; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 onion sliced*</span></li>
</ul>
<ol start="1" type="1">
<li class="MsoNormal" style="line-height: normal; mso-list: l10 level1 lfo14; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Spray crock pot with non-stick cooking spray </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l10 level1 lfo14; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Place chicken in crock pot </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l10 level1 lfo14; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Mix together mustard, syrup, vinegar and pour over
chicken </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l10 level1 lfo14; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Top with mushrooms and sliced onion </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l10 level1 lfo14; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Cook on low for 6 hours </span></li>
</ol>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="color: red;"><b><span style="font-family: "Times New Roman","serif";">Crock-Pot
Cheesy Chicken Potato & Broccoli</span></b></span></span></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l13 level1 lfo7; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2-4 chicken breasts</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l13 level1 lfo7; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 large green pepper, chopped</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l13 level1 lfo7; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 cups broccoli, chopped</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l13 level1 lfo7; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 lb. red potatoes, sliced thin</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l13 level1 lfo7; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 tsp. paprika</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l13 level1 lfo7; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 can condensed cream of chicken soup</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l13 level1 lfo7; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">¼lb. (4 oz.) VELVEETA®, cut into ½-inch cubes</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l13 level1 lfo7; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 Tbsp. Worcestershire sauce</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l13 level1 lfo7; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">¼ cup chopped fresh parsley – (I used dried parsley)</span></li>
</ul>
<ol start="1" type="1">
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level1 lfo8; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Add all ingredients except for cheese in a gallon
freezer bag. Seal bag and place in freezer. When ready to use thaw in
fridge overnight. Cook 6 hours low. Add cheese and cook on high for 5
minutes. Stir melted cheese in</span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span></b></li>
</ol>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="color: red;"><b><span style="font-family: "Times New Roman","serif";">Crock-Pot
Honey Garlic Chicken</span></b></span></span></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l8 level1 lfo9; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2-4 Chicken Breasts</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l8 level1 lfo9; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3 Garlic Cloves, smashed and chopped</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l8 level1 lfo9; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 Teaspoon Dried Basil</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l8 level1 lfo9; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">½ cup Soy Sauce</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l8 level1 lfo9; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">½ cup Ketchup</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l8 level1 lfo9; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">⅓ cup Honey</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l8 level1 lfo9; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 cups carrots (or choice of veggie)</span></li>
</ul>
<ol start="1" type="1">
<li class="MsoNormal" style="line-height: normal; mso-list: l20 level1 lfo10; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Place all ingredients in gallon size ziplock. Seal bag
and place in freezer. Thaw overnight in fridge. Cook on high for 3-4
hours.</span></li>
</ol>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="color: red;"><b><span style="font-family: "Times New Roman","serif";">Crock-pot
Honey Garlic Chicken</span></b></span></span></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo19; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Chicken ( I used 3 leg quarters and 2 drumsticks so all
the kids wouldn't fight over the drumsticks) </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo19; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">5 garlic cloves chopped </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo19; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 tsp. oregano </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo19; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3/4 cup soy sauce </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo19; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/4 cup ketchup </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo19; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 cup spicy honey bbq sauce </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo19; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/3 cup honey </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo19; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">pinch of salt </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo19; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">dash of pepper </span></li>
</ul>
<ol start="1" type="1">
<li class="MsoNormal" style="line-height: normal; mso-list: l17 level1 lfo20; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Place Chicken in crock-pot. </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l17 level1 lfo20; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Mix spices, soy sauce, ketchup, bbq sauce, and honey.
Pour over chicken. </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l17 level1 lfo20; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Cook on low 6 hours. </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l17 level1 lfo20; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">I split the leg quarters but you don't have to.</span><b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"></span></b><b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"> </span></b></li>
</ol>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 12.0pt;">
<span style="font-size: large;"><span style="color: red;"><b><span style="font-family: "Times New Roman","serif";">Crock Pot Sesame Honey Chicken</span></b></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span><b>Servings:</b> 8 •
<b>Serving Size: </b>over 2/3 cup <span style="mso-spacerun: yes;"> </span><b>Old
Pts:</b> 4 <span style="mso-spacerun: yes;"> </span><b>Calories:</b> 185.5<b> •
Fat:</b> 2 g <b>• Protein:</b> 27 g <b>• Carbs:</b> 13.5 g <b>• Fiber:</b> 0.7
g <b>• Sugar:</b> 10 g <b>Sodium:</b> 504 mg</span></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l11 level1 lfo22; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 lbs boneless, skinless chicken breast</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l11 level1 lfo22; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">black pepper, to taste </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l11 level1 lfo22; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/3 cup low-sodium soy sauce (tamari for gluten-free)</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l11 level1 lfo22; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/4 cup honey </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l11 level1 lfo22; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/4 cup tomato paste</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l11 level1 lfo22; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3 tbsp rice wine vinegar</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l11 level1 lfo22; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 cloves garlic, minced </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l11 level1 lfo22; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 tbsp water </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l11 level1 lfo22; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 tsp sesame oil </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l11 level1 lfo22; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 tsp onion powder</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l11 level1 lfo22; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 tsp <a href="http://www.amazon.com/gp/product/B0002PSOJW/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0002PSOJW&linkCode=as2&tag=ginsweiwatrec-20%22%3EHuy%20Fong%20-%20Sriracha%20Hot%20Chili%20Sauce%2017%20Oz.%3C/a%3E%3Cimg%20src=%22http://www.assoc-amazon.com/e/ir?t=ginsweiwatrec-20&l=as2&o=1&a=B0002PSOJW%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20%21important;%20margin:0px%20%21important;%22%20/%3E"><span style="color: blue;">sriracha hot chili sauce</span></a>, or more to taste</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l11 level1 lfo22; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 heaping tbsp cornstarch</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l11 level1 lfo22; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/4 cup water </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l11 level1 lfo22; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 tbsp sesame seeds</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l11 level1 lfo22; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 medium scallions, chopped for garnish <br />
<br />
Place the chicken in the slow cooker and season with black pepper. In a
medium bowl, <b>combine</b> soy sauce, honey, tomato paste, vinegar,
garlic, 1 tbsp water, sesame oil, onion powder and <a href="http://www.amazon.com/gp/product/B0002PSOJW/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0002PSOJW&linkCode=as2&tag=ginsweiwatrec-20%22%3EHuy%20Fong%20-%20Sriracha%20Hot%20Chili%20Sauce%2017%20Oz.%3C/a%3E%3Cimg%20src=%22http://www.assoc-amazon.com/e/ir?t=ginsweiwatrec-20&l=as2&o=1&a=B0002PSOJW%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20%21important;%20margin:0px%20%21important;%22%20/%3E"><span style="color: blue;">sriracha hot chili sauce</span></a>. <b>Pour</b> over
chicken and <b>cook</b> on LOW 3-4 hours.</span></li>
</ul>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 12.0pt;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Remove</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> chicken,
leaving the sauce in the slow cooker. <b>Shred</b> chicken with two forks; <b>set
aside</b>. <br />
<br />
In a small bowl, <b>dissolve</b> cornstarch in remaining 1/4 cup water; <b>add</b>
to the slow cooker and <b>stir</b> to combine. <b>Cover</b> and <b>cook</b> on
HIGH until slightly thickened, about 15 to 20 minutes; <b>return</b> chicken to
the slow cooker and mix well.<br />
<br />
<b>Serve</b> chicken and sauce over rice and <b>top</b> with sesame seeds and
chopped scallions for garnish.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="color: red;"><b><span style="font-family: "Times New Roman","serif";">Crockpot
Applesauce BBQ Chicken </span></b></span></span></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l5 level1 lfo11; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4 boneless skinless chicken breasts </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l5 level1 lfo11; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 t ground pepper </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l5 level1 lfo11; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2/3 cup chunky applesauce </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l5 level1 lfo11; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2/3 cup BBQ sauce (I used Brown Sugar/Hickory) </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l5 level1 lfo11; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 T brown sugar </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l5 level1 lfo11; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 t chili powder</span></li>
</ul>
<ol start="1" type="1">
<li class="MsoNormal" style="line-height: normal; mso-list: l22 level1 lfo12; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Spray Crockpot with non-stick cooking spray, or use a
Crockpot liner for easy clean-up. </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l22 level1 lfo12; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Place chicken breasts on bottom. </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l22 level1 lfo12; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Mix all remaining ingredients together, and pour over
chicken. </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l22 level1 lfo12; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Cook 6-8 hours on low setting. Serves 4.</span></li>
</ol>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="color: red;"><b><span style="font-family: "Times New Roman","serif";">Slow
Cooker Cilantro Lime Chicken</span></b></span></span></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l9 level1 lfo15; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">6 chicken breasts </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l9 level1 lfo15; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3 Tbs olive oil </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l9 level1 lfo15; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 limes, juiced </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l9 level1 lfo15; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 cups cilantro </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l9 level1 lfo15; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 large bag of frozen corn </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l9 level1 lfo15; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4 minced garlic cloves </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l9 level1 lfo15; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 finely chopped red onion </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l9 level1 lfo15; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 cans of black beans, rinsed </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l9 level1 lfo15; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 t cumin </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l9 level1 lfo15; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 t chipotle powder </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l9 level1 lfo15; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">salt/pepper to taste </span></li>
</ul>
<ol start="1" type="1">
<li class="MsoNormal" style="line-height: normal; mso-list: l16 level1 lfo16; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Split everything evenly into two large freezer bags. </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l16 level1 lfo16; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Close bags, label and give a good shake to get
everything mixed. Place in freezer until ready to prepare. </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l16 level1 lfo16; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Cook on low for 8 hours or high for 4 hours, serve with
hot tortillas or tostitos. Dress with sour cream, guacamole, and/or cheese</span></li>
</ol>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><span style="color: red;"><b><span style="font-family: "Times New Roman","serif";">Easiest Crock Pot Chicken Salsa
Verde</span></b></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span> <span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Servings: 6 • Size: 1/2 cup • Old Points: 3 • Calories: 145 • Fat: 2 g • Carb: 5 g • Fiber: 0 g • Protein: 26 g • Sugar: 0 g Sodium: 415 mg (without the salt) • Cholest: 0 mg<b> </b></span></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo23; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 1/2 lbs raw skinless chicken tenders</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo23; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/4 tsp garlic powder</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo23; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/8 tsp oregano </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo23; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/8 tsp ground cumin</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo23; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">salt, to taste</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo23; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">16 oz roasted salsa verde (I used <a href="http://www.target.com/p/archer-farms-roasted-salsa-verde-mild-picante-style-salsa-16-oz/-/A-13013273?reco=Rec%7Cpdp%7C13013273%7CClickCP%7Citem_page.vertical_1&lnk=Rec%7Cpdp%7CClickCP%7Citem_page.vertical_1" target="_blank"><span style="color: blue;">Archer Farms</span></a>)<br />
<br />
Season chicken with garlic powder, oregano, cumin and salt and place in
the bottom of the slow cooker. Cover with salsa verde, cover and cook HIGH
2 hours. </span></li>
</ul>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 12.0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Remove chicken, shred with 2 forks. Remove 2/3 cup of liquid
from the slow cooker, and discard (unless you want it over rice). Place
shredded chicken back into the crock pot with remaining salsa, adjust seasoning
to taste if needed and keep warm.<br />
Makes about 3 cups.</span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="color: red;"><b><span style="font-family: "Times New Roman","serif";">Chunky
Beef Stew</span></b></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Yield: 4 servings</span></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l12 level1 lfo17; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 lb stewing beef </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l12 level1 lfo17; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 T olive oil </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l12 level1 lfo17; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4 c beef stock </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l12 level1 lfo17; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 c chopped onion </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l12 level1 lfo17; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 c chopped celery </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l12 level1 lfo17; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3 peeled and chopped carrots </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l12 level1 lfo17; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 white potatoes </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l12 level1 lfo17; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 28oz can diced tomatoes </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l12 level1 lfo17; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">½ t rosemary </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l12 level1 lfo17; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">½ t thyme </span></li>
</ul>
<ol start="1" type="1">
<li class="MsoNormal" style="line-height: normal; mso-list: l14 level1 lfo18; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Brown the beef and vegetables in a pot with some olive
oil before tossing into the slow cooker </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l14 level1 lfo18; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Add the rest of the ingredients and cook on low for 6
hours or until meat is tender </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l14 level1 lfo18; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Season to taste and serve </span></li>
</ol>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 12.0pt;">
<span style="font-size: large;"><span style="color: red;"><b><span style="font-family: "Times New Roman","serif";">Slow Cooker Pork and Green Chile Stew</span></b></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br />
<b>Servings:</b> 6<b> • Serving Size: </b>little over 3/4 cup <b>• Old Points: </b>6
pts <b>• Calories:</b> 253<b> • Fat:</b> 9 g <b>• Carbs:</b> 5.5 g <b>• Fiber: </b>0.5
g<b> • Protein: </b>33 g <b>• Sugar: </b>1.5 g <b>Sodium:</b> 836 mg (without
salt)</span></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l7 level1 lfo21; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "MS Mincho"; font-size: 12.0pt; mso-bidi-font-family: "MS Mincho";"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 lbs* boneless pork loin roast, lean, all fat trimmed
off</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l7 level1 lfo21; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">salt and pepper to taste</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l7 level1 lfo21; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">cooking spray</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l7 level1 lfo21; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 tbsp unbleached all-purpose flour</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l7 level1 lfo21; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "MS Mincho"; font-size: 12.0pt; mso-bidi-font-family: "MS Mincho";"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3/4 cup diced onion</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l7 level1 lfo21; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 cans (4.25 oz each) whole green chiles, sliced into
thick rounds</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l7 level1 lfo21; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 tbsp chopped jalapeño, or more to taste</span><span style="font-family: "MS Mincho"; font-size: 12.0pt; mso-bidi-font-family: "MS Mincho";"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l7 level1 lfo21; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">10 oz can diced tomatoes and green chilies (Ro*Tel
Mild)</span><span style="font-family: "MS Mincho"; font-size: 12.0pt; mso-bidi-font-family: "MS Mincho";"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l7 level1 lfo21; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 cup fat-free low-sodium chicken broth</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l7 level1 lfo21; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "MS Mincho"; font-size: 12.0pt; mso-bidi-font-family: "MS Mincho";"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 tbsp cumin</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l7 level1 lfo21; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 tsp garlic powder</span><span style="font-family: "MS Mincho"; font-size: 12.0pt; mso-bidi-font-family: "MS Mincho";"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l7 level1 lfo21; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">salt and fresh ground black pepper, to taste</span><span style="font-family: "MS Mincho"; font-size: 12.0pt; mso-bidi-font-family: "MS Mincho";"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br />
<br />
<b>Cut </b>pork into 2-inch pieces. <b>Season</b> with salt and pepper.<br />
<b>Heat</b> a large non-stick skillet on high heat; when hot lightly spray
the pan with oil and brown the pork over medium heat on all sides, about 3
- 4 minutes total. <b>Sprinkle</b> 1 tbsp of flour over pork and stir to
cook 30 seconds, sprinkle remaining flour over pork and cook an additional
30 seconds.<br />
<b>Add</b> browned pork to the crock pot, along with the remaining
ingredients.<br />
<b>Cook</b> on LOW for 8 hours or HIGH for 4 houts (if using a Dutch oven,
cook on low heat for 3-4 hours). When done, <b>adjust</b> season, salt and
pepper to taste if needed.<br />
<br />
Makes about 5 cups.</span></li>
</ul>
hsicohttp://www.blogger.com/profile/08037562544142899223noreply@blogger.com0tag:blogger.com,1999:blog-7739380103434957655.post-33335363656133699322013-11-04T11:41:00.003-05:002013-11-04T11:41:58.797-05:00November 1-November 6<div dir="ltr" style="text-align: justify;">
<span style="font-size: large;"><b>Friday, November 1</b></span>- 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.<br />
<span style="color: red;"><span style="font-size: large;"><b>Apple Stuffed Acorn Squash</b></span></span></div>
<ul>
<li>
2-3 apples peeled, cored and large diced</li>
<li>
Acorn squash cut in half seeds removed</li>
<li>
2 tablespoons brown sugar</li>
<li>
1-2 tablespoons butter</li>
<li>
1 teaspoon ground cinnamon</li>
<li>
1/4 teaspoon ground nutmeg</li>
<li>
1/4 teaspoon ground ginger</li>
</ul>
<div dir="ltr" style="text-align: justify;">
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.</div>
<div dir="ltr" style="text-align: justify;">
<br /></div>
<div dir="ltr" style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><b>Apple Pork Chop Bake</b></span></span></div>
<ul>
<li>
4 pork chops seasoned with salt and pepper</li>
<li>
3 apples peeled, cored and diced</li>
<li>
1/2 teaspoon Cinnamon</li>
<li>
1/4 teaspoon Nutmeg</li>
<li>
2 tablespoons Melted butter</li>
<li>
2 tablespoons brown sugar</li>
</ul>
<div dir="ltr" style="text-align: justify;">
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.</div>
<div dir="ltr" style="text-align: justify;">
<br /></div>
<div dir="ltr" style="text-align: justify;">
<span style="font-size: large;"><b>Saturday, November 2</b></span>- Tonight we are treating ourselves to dinner out or at least take out.<br />
<br />
<span style="font-size: large;"><b>Sunday, November 3</b></span>- After hiking today we had a late lunch so dinner will be leftovers.<br />
</div>
<div dir="ltr" style="text-align: justify;">
<span style="font-size: large;"><b>Monday, November 4</b></span>- 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. </div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="color: red; font-weight: bold;">Butternut Squash Casserole</span></span>- from Williams-Sonoma</div>
<div style="text-align: justify;">
Casserole:</div>
<div style="text-align: justify;">
4 cups butternut squash puree</div>
<div style="text-align: justify;">
1/2 cup sugar</div>
<div style="text-align: justify;">
1 cup milk</div>
<div style="text-align: justify;">
1 tsp vanilla</div>
<div style="text-align: justify;">
1 tsp orange extract</div>
<div style="text-align: justify;">
1/4 tsp salt</div>
<div style="text-align: justify;">
2 Tbsp all-purpose flour</div>
<div style="text-align: justify;">
3 large eggs</div>
<div style="text-align: justify;">
4 Tbsp unsalted butter, melted <span class="recipetext"><span class="recipetext"></span></span></div>
<div style="text-align: justify;">
<span class="recipetext"><span class="recipetext"><br />
</span></span>Topping:</div>
<div style="text-align: justify;">
1 cup vanilla wafers, crushed</div>
<div style="text-align: justify;">
1/2 cup unsalted butter, melted</div>
<div style="text-align: justify;">
1 cup brown sugar</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
1. Preheat oven to 425 F. Lightly grease a casserole dish (4 - 6 cup capacity).</div>
<div style="text-align: justify;">
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.</div>
<div style="text-align: justify;">
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.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b style="color: red;">Corn Pudding</b> </span>(recipe from Just Right Menus)</div>
<div class="author" style="text-align: justify;">
<span style="color: red; font-size: medium;"><span itemprop="published"></span><b><span itemprop="published"> </span></b></span></div>
<div style="text-align: justify;">
1 can (14 3/4 oz) corn, drained - - or 1 1/2 to 2 cups of fresh corn, 3-4 ears' worth<br />
2 eggs, lightly beaten<br />
1 c. evaporated milk<br />
1/4 c.<b style="color: blue;"> </b>sugar<br />
2 1/2 TB flour<br />
2 TB melted butter<br />
<b>salt</b> to taste</div>
<ol style="text-align: justify;">
<li><b>Preheat oven to 350°.</b><b> </b></li>
<li><b>Combine all ingredients</b> together.<b> </b></li>
<li><b>Pour into a greased pan/dish </b>(about the size of a 10" round dish)<b> </b></li>
<li><b>Bake 350° for 50 - 60 minutes</b>,
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.</li>
</ol>
<div dir="ltr" style="text-align: justify;">
<span style="font-size: large;"><b>Tuesday, November 5</b></span>- 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.<br />
<div style="text-align: justify;">
<span style="font-size: x-small;"><b style="color: red;"><span style="font-size: large;">Stuffed Peppers</span> WW Pts: 7</b></span></div>
<ul style="text-align: justify;">
<li class="plaincharacterwrap ingredient"> 4 large peppers (8 banana peppers)</li>
<li class="plaincharacterwrap ingredient"> 2 tablespoons butter</li>
<li class="plaincharacterwrap ingredient"> 1/4 cup chopped onion</li>
<li class="plaincharacterwrap ingredient"> 1/4 cup chopped celery</li>
<li class="plaincharacterwrap ingredient"> 1 (14 ounce) can crushed tomatoes</li>
<li class="plaincharacterwrap ingredient"> 1 (8 ounce) can tomato sauce</li>
<li class="plaincharacterwrap ingredient"> 2 cloves garlic, minced</li>
<li class="plaincharacterwrap ingredient"> 1/2 teaspoon dried basil</li>
<li class="plaincharacterwrap ingredient"> 1/2 teaspoon dried oregano</li>
<li class="plaincharacterwrap ingredient"> 1 1/4 teaspoons salt, divided</li>
<li class="plaincharacterwrap ingredient"> 1/4 teaspoon ground black pepper, divided</li>
<li class="plaincharacterwrap ingredient"> 1 egg</li>
<li class="plaincharacterwrap ingredient"> 1/2 teaspoon Worcestershire sauce</li>
<li class="plaincharacterwrap ingredient"> 1/4 cup grated Parmesan cheese</li>
<li class="plaincharacterwrap ingredient"> 1 pound Italian sausage</li>
<li class="plaincharacterwrap ingredient"> 3/4 cups bread crumbs</li>
</ul>
<div class="directions" style="margin-top: 10px; text-align: justify;">
<ol>
<li><span class="plaincharacterwrap break">
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. </span></li>
<li><span class="plaincharacterwrap break"> 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). </span></li>
<li><span class="plaincharacterwrap break">
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. </span></li>
<li><span class="plaincharacterwrap break"> 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. </span></li>
<li><span class="plaincharacterwrap break"> Bake
uncovered in preheated oven for 1 hour. (optional- last 15 minutes
sprinkle shredded mozzarella cheese)</span></li>
</ol>
<b>Amount Per Serving</b><br />
<b>Calories:</b>310 <b> Total Fat: </b><span class="fat">24g</span> <b>Dietary Fiber: </b><span class="dietaryfiber">1.9g</span></div>
</div>
<div dir="ltr" style="text-align: justify;">
<br /></div>
<div dir="ltr" style="text-align: justify;">
<span style="font-size: large;"><b>Wednesday, November 6</b></span>- 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.</div>
<div dir="ltr" style="text-align: justify;">
<br /></div>
<div dir="ltr" style="text-align: justify;">
<span style="font-size: large;"><b>Thursday, November 7</b></span>- Not sure what tonight will bring either a new dish or leftovers....</div>
hsicohttp://www.blogger.com/profile/08037562544142899223noreply@blogger.com0tag:blogger.com,1999:blog-7739380103434957655.post-59204517750434644892013-10-26T19:16:00.002-04:002013-10-26T19:16:11.419-04:00Oct. 25-Oct. 31<div style="text-align: justify;">
Well I never made a menu online for last week. But I put things together for this week.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
With apples from previous boxes I am making my zucchini bread but replacing the zucchini with diced apples.<br />
<span style="font-size: large;"><span style="color: red;"><b>Apple Bread </b></span></span></div>
<ul style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZu7I4JVJrzXgPI2tdrvdWk4wCBjksCqp_70sIjDzs76O9MQS0F_8NJJWofLHC9QUGClpgL0EZYXufrTVrjdHcXFCqQ8_lB4w6mkU3VIbwxhU3VDdPsgw8LxEVGOnAb_jr__xAhyphenhyphen-YsG5/s1600/zucchini+bread.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>
<li class="plaincharacterwrap ingredient">
3 cups all-purpose flour</li>
<li class="plaincharacterwrap ingredient">
1 teaspoon salt</li>
<li class="plaincharacterwrap ingredient">
1 teaspoon baking soda</li>
<li class="plaincharacterwrap ingredient">
3 teaspoons ground cinnamon</li>
<li class="plaincharacterwrap ingredient">
1/4 teaspoon baking powder</li>
<li class="plaincharacterwrap ingredient">
3 eggs</li>
<li class="plaincharacterwrap ingredient">
2 cups white sugar</li>
<li class="plaincharacterwrap ingredient">
3 teaspoons vanilla extract</li>
<li class="plaincharacterwrap ingredient">
1 cup vegetable oil</li>
<li class="plaincharacterwrap ingredient">
3 cups diced apples</li>
</ul>
<div style="border-top: 1px dotted rgb(204, 204, 204); margin-top: 20px; text-align: justify; width: 300px;">
</div>
<div class="directions" style="margin-top: 10px;">
<ol style="text-align: justify;">
<li><span class="plaincharacterwrap break">
Preheat oven to 350 degrees F (175 degrees C).
</span></li>
<li><span class="plaincharacterwrap break">
Sift together flour, salt, soda, cinnamon, baking powder.
</span></li>
<li><span class="plaincharacterwrap break">
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.
</span></li>
<li><span class="plaincharacterwrap break">
Bake at 350 degrees F (175 degrees C) for 1 hour.
</span></li>
</ol>
</div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Friday, October 25</b></span>- 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.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Saturday, October 26</b></span>- We decided to do take out tonight.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Sunday, October 27</b></span>- White Chicken Chili in the crock pot along with corn on the cob from my box.</div>
<div style="color: red; text-align: justify;">
<span style="font-size: large;"><b>White Chicken Chili</b></span></div>
<ul style="text-align: justify;">
<li>4 cans great Northern Beans (undrained)</li>
<li>2 cups chicken broth</li>
<li>1 teaspoon beef bouillon granules (or 1 cube)</li>
<li>1 onion diced (saute with 2-3 TBS flour to thicken if desired)</li>
<li>3 teaspoons ground cumin</li>
<li>2 teaspoons each of garlic powder and oregano</li>
<li>1/2 teaspoon cayenne pepper</li>
<li>4 oz diced chiles (drained)</li>
<li>4 cups cooked diced chicken</li>
<li>2 cups sour cream (16oz)</li>
<li>3 cups Monterey Jack cheese shredded</li>
<li>1/2 cup cilantro chopped, optional</li>
</ul>
<ol style="text-align: justify;">
<li>Combine sauteed onions, beans, broth, bouillon, spices, chiles and chopped chicken in slow cooker.</li>
<li>Cook on low for 8-10 hours.</li>
<li>Last half hour add cheese and sour cream. Stir to mix and melt.</li>
<li>Serve once cheese has melted and sour cream has combined with mixture. Sprinkle cilantro over individual bowls if desired.</li>
</ol>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Monday, October 28</b></span>- I plan on making chicken potpie for dinner tonight.</div>
<div style="text-align: justify;">
<br /></div>
<div style="color: red;">
<span style="font-size: small;"><b><span style="font-size: large;">Chicken Pot Pie</span> </b></span></div>
<ul>
<li>2 deep dish pie shells </li>
<li>1 can of cream of chicken soup (per a friend's suggestion I am using cream of chicken with herbs)</li>
<li>Combination of fresh &
frozen veggie mix- about 2 cups</li>
<li>2-3 cups cooked chicken </li>
<li>3/4 cup milk </li>
<li>Salt and pepper to taste</li>
<li>1/2 teaspoon thyme </li>
</ul>
<ol>
<li>
Boil chicken in chicken broth. After it is cool cut in to small pieces </li>
<li>Reserve broth and boil fresh or frozen vegetables for 5 minutes and drain.</li>
<li>Pre heat oven 375 degrees </li>
<li>Mix chicken, vegetables, soup and milk in a medium bowl </li>
<li>Add
salt and pepper to taste and thyme</li>
<li>Pour mixture in pie crust cover with 2nd pie
crust </li>
<li>Cook pie for about 30 minutes or until crust is golden brown. Allow to cool for 5-10 minutes before slicing. </li>
</ol>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Tuesday, October 29</b></span>- 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.<br />
<div style="text-align: justify;">
<span style="font-size: large;"><span style="color: red;"><b>Kale</b></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="color: red;"><span style="font-size: small;"><span style="color: black;">Olive Oil</span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="color: red;"><span style="font-size: small;"><span style="color: black;">Pepper sliced or diced</span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="color: red;"><span style="font-size: small;"><span style="color: black;">Kale stem removed roughly cut</span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="color: red;"><span style="font-size: small;"><span style="color: black;">Red Pepper Flakes</span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="color: red;"><span style="font-size: small;"><span style="color: black;">2-3 Cloves Garlic minced</span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="color: red;"><span style="font-size: small;"><span style="color: black;">chicken broth or white wine or water </span></span><b> </b></span></span></div>
<ul style="text-align: justify;">
<li><span class="plaincharacterwrap break">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).</span></li>
</ul>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>October 30 and 31st</b></span>- Between a Halloween party and Halloween, dinner will be pizza one night and either leftovers or take out the other.</div>
<br />hsicohttp://www.blogger.com/profile/08037562544142899223noreply@blogger.com0tag:blogger.com,1999:blog-7739380103434957655.post-12446722596937445602013-10-14T10:39:00.002-04:002013-10-14T10:39:59.513-04:00October 14-18<b><span style="font-size: large;">Monday, October 14</span></b>- 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)<br />
<br />
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<span style="color: red;"><span style="font-size: large;"><b><span style="font-family: "Times New Roman","serif";">Stuffed Sweet Potatoes
Southwestern Style</span></b></span></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">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 |</span></div>
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<li class="MsoNormal" style="background: white; color: black; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4 small sweet potatoes </span></li>
<li class="MsoNormal" style="background: white; color: black; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon olive oil </span></li>
<li class="MsoNormal" style="background: white; color: black; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 small red onion, diced </span></li>
<li class="MsoNormal" style="background: white; color: black; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 clove garlic, minced </span></li>
<li class="MsoNormal" style="background: white; color: black; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon ground cumin </span></li>
<li class="MsoNormal" style="background: white; color: black; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon chili powder </span></li>
<li class="MsoNormal" style="background: white; color: black; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 cup canned, chopped tomatoes
with juices </span></li>
<li class="MsoNormal" style="background: white; color: black; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 cup cooked black beans </span></li>
<li class="MsoNormal" style="background: white; color: black; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 cup frozen corn kernels </span></li>
<li class="MsoNormal" style="background: white; color: black; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 tablespoons fresh chopped
cilantro </span></li>
<li class="MsoNormal" style="background: white; color: black; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Sea salt and freshly ground
pepper, to taste</span></li>
</ul>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Preheat
oven to 400 degrees F. </span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">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. </span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">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.
</span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">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.</span></div>
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<br /></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;"><b>Tuesday, October 15</b></span>-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.</span></div>
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<br /></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;"><b>Wednesday, October 16</b></span>- 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.</span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;"><b>Thursday, October 17</b></span>- If everyone is home for dinner, I'll make a pork tenderloin along with fresh green beans from my box and rice.</span></div>
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<br /></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;"><b>Friday, October 18</b></span>- Not sure yet where our family will be and what everyone will be up too. I'll need to wait and see....</span></div>
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<div class="item b-b">
<div class="b-b h-1 strong" id="zlrecipe-title" itemprop="name">
Stuffed Sweet Potatoes Southwestern Style</div>
</div>
<div class="zlmeta zlclear">
<div class="zlclear">
</div>
</div>
<div class="img-desc-wrap">
<div class="t-a-c hide-print">
<img alt="Stuffed Sweet Potatoes Southwestern Style" class="photo" itemprop="image" src="http://skinnyms.com/wp-content/uploads/2013/07/Stuffed-Sweet-Potatoes-Southwestern-Style.jpg" title="Stuffed Sweet Potatoes Southwestern Style" />
</div>
<div id="zlrecipe-summary" itemprop="description">
<div class="summary italic">
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 |</div>
</div>
</div>
<div class="h-4 strong" id="zlrecipe-ingredients">
Ingredients</div>
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">4 small sweet potatoes
</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">1 teaspoon olive oil
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">1 small red onion, diced
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1 clove garlic, minced
</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">1 teaspoon ground cumin
</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">1/2 teaspoon chili powder
</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">1 cup canned, chopped tomatoes with juices
</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">1/2 cup cooked black beans
</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">1/2 cup frozen corn kernels (optional, here's our recipe for <a class="ingredient-link" href="http://skinnyms.com/easy-oven-roasted-corn-on-the-cob/" target="_blank">Easy Roasted Corn</a>.
</li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">2 tablespoons fresh chopped cilantro
</li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">Sea salt and freshly ground pepper, to taste</li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions">
Directions</div>
<span class="instructions" id="zlrecipe-instructions-list"><div class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">
Preheat oven to 400 degrees F.
</div>
<div class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">
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.
</div>
<div class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">
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.
</div>
<div class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">
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.</div>
</span><br /><span>Read more at <a href="http://skinnyms.com/stuffed-sweet-potatoes-southwestern-style/#p9eBZjLvKiFOrKyg.99" style="color: #003399;">http://skinnyms.com/stuffed-sweet-potatoes-southwestern-style/#p9eBZjLvKiFOrKyg.99</a></span></div>
<div id="r1PostCPBlock" style="background-color: white; border: medium none; color: black; left: -99999px; overflow: hidden; position: absolute; text-align: left; text-decoration: none;">
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">
</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">1 teaspoon ground cumin
</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">1/2 teaspoon chili powder
</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">1 cup canned, chopped tomatoes with juices
</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">1/2 cup cooked black beans
</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">1/2 cup frozen corn kernels (optional, here's our recipe for <a class="ingredient-link" href="http://skinnyms.com/easy-oven-roasted-corn-on-the-cob/" target="_blank">Easy Roasted Corn</a>.
</li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">2 tablespoons fresh chopped cilantro
</li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">Sea salt and freshly ground pepper, to taste</li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions">
Directions</div>
<span class="instructions" id="zlrecipe-instructions-list"><div class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">
Preheat oven to 400 degrees F.
</div>
<div class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">
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.
</div>
<div class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">
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.
</div>
<div class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">
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.</div>
</span><br /><span>Read more at <a href="http://skinnyms.com/stuffed-sweet-potatoes-southwestern-style/#p9eBZjLvKiFOrKyg.99" style="color: #003399;">http://skinnyms.com/stuffed-sweet-potatoes-southwestern-style/#p9eBZjLvKiFOrKyg.99</a></span></div>
hsicohttp://www.blogger.com/profile/08037562544142899223noreply@blogger.com0tag:blogger.com,1999:blog-7739380103434957655.post-5503664379111336572013-05-07T12:24:00.002-04:002013-05-07T12:24:07.122-04:00Lemon Aspargus CousCous Salad- from Skinny TasteAs 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.<br />
<br />
(reposted from skinnytaste.com including pictures)<br />
<h3 class="post-title entry-title">
<a href="http://www.skinnytaste.com/2013/05/lemon-asparagus-couscous-salad-with.html">
Lemon Asparagus Couscous Salad with Tomatoes
</a>
</h3>
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<br />Pearl couscous (otherwise known as Isreali couscous) tossed with
asparagus, tomatoes and lemon juice make a vibrant Spring pasta salad.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyljKIIeZQ3rx8is2Y4UfP2IY0VFXksdfryfNY-x0FkpQFSladCyP0B_ns8ToCxa9lBC9t7ayf62blOAOLn8DJpDGspaT1D7D-IGAk4BdOD37RmXybnTWh5Ygfc9a4lYTjlbvMFJt7Jg/s1600/asparagus-and-lemon-couscous-salad-with-tomatoes.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyljKIIeZQ3rx8is2Y4UfP2IY0VFXksdfryfNY-x0FkpQFSladCyP0B_ns8ToCxa9lBC9t7ayf62blOAOLn8DJpDGspaT1D7D-IGAk4BdOD37RmXybnTWh5Ygfc9a4lYTjlbvMFJt7Jg/s320/asparagus-and-lemon-couscous-salad-with-tomatoes.jpg" width="320" /></a></div>
<br />This salad can be eaten room temperature or chilled.<br /><br /><div class="separator" style="clear: both; text-align: left;">
</div>
<br />
<span style="font-size: large;"><span style="color: red;"><b>Pearl Couscous Salad with Lemon Asparagus and Tomato</b></span></span><br />
<span style="font-size: xx-small;"><i>Skinnytaste.com</i></span><br />
<b>Servings:</b> 5 <b>• Size:</b> little over 1 cup <b>• Old Points:</b> 3 <b>• Weight Watcher Points+:</b> 4 pt <br />
<b>Calories:</b> 170<b> • Fat:</b> 4 g <b>• Carb:</b> 30 g<b> • Fiber:</b> 5 g<b> • Protein: </b>6.3 g<b> • Sugar: </b>0.0 g<br />
<b>Sodium:</b> 10 mg (without the salt) <b>• Cholest:</b> 0 mg <br /><ul>
<li>6 oz whole wheat pearl couscous</li>
<li>3/4 lb thin asparagus spears, tough ends trimmed</li>
<li>1 1/2 cups grape tomatoes, quartered</li>
<li>1/4 cup red onion, minced</li>
<li>1-1/2 lemons, juiced</li>
<li>1 tbsp extra virgin olive oil</li>
<li>2 tbsp fresh parsley, minced</li>
<li>Kosher salt, to taste</li>
<li>fresh cracked pepper, to taste</li>
</ul>
<br />
Bring a large pot of salted water to a <b>boil</b>, <b>add</b> asparagus and cook until tender, about 3 minutes. <b>Remove</b> with a large slotted spoon and <b>rinse</b> in a colander in the sink under cold water to stop it from cooking. <b>Add</b> the couscous to the boiling water and cook according to package directions.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrzCcszO22gHoe9nyAulklAPrmv3wtdkBqGWWdfVA-DKDUsNbSz5Z9XtYKfX_3hH8W0_gBHp1ZNwuPv8h5Gm7MPY7x87N_J6l9NIHCw9kOcU-IWtRkBg2th829p387W3dVIYjW7Npetho/s1600/lemon-asparagus-whole-wheat-couscous-salad-with-tomatoes.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrzCcszO22gHoe9nyAulklAPrmv3wtdkBqGWWdfVA-DKDUsNbSz5Z9XtYKfX_3hH8W0_gBHp1ZNwuPv8h5Gm7MPY7x87N_J6l9NIHCw9kOcU-IWtRkBg2th829p387W3dVIYjW7Npetho/s320/lemon-asparagus-whole-wheat-couscous-salad-with-tomatoes.jpg" width="320" /></a></div>
<br />
<b>Chop</b> it into small 1/2 inch pieces. <b>Drain</b> the couscous and rinse under cold water, place in a large bowl.<br />
<br />
<b>Add </b>the chopped asparagus, tomatoes, red onion, lemon juice, olive oil, parsley, salt and pepper to the bowl. <b> Taste</b> for salt and pepper and serve room temperature or chilled.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6uJZetVX9IJOLDUTuvnjayBV94wfUAsnyMbo_cJiutGO-WdK755NRq2_NO9jF7ou7sxE0Zd5bKTxExcmhopvWb9AYYJUNVKb_We4MT-hc1gEFmR6nug1ZTaqgLzQMuN09ZxfDgnaOsek/s1600/spring-asparagus-couscous-salad-with-tomatoes.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6uJZetVX9IJOLDUTuvnjayBV94wfUAsnyMbo_cJiutGO-WdK755NRq2_NO9jF7ou7sxE0Zd5bKTxExcmhopvWb9AYYJUNVKb_We4MT-hc1gEFmR6nug1ZTaqgLzQMuN09ZxfDgnaOsek/s320/spring-asparagus-couscous-salad-with-tomatoes.jpg" width="320" /></a></div>
<br />
<br />
Makes 5 1/2 cups.
<br />
<br />hsicohttp://www.blogger.com/profile/08037562544142899223noreply@blogger.com0tag:blogger.com,1999:blog-7739380103434957655.post-14843699694665099392013-05-07T12:13:00.002-04:002013-05-07T12:13:33.217-04:00Abbreviated Week of Menus May 6- May 9On Friday my Box was comprised of:<br />
<ul>
<li>Carrots</li>
<li>Kale</li>
<li>Strawberries</li>
<li>Lettuce</li>
<li>Tomato</li>
<li>Add on of Collards</li>
<li>Add on of Asparagus</li>
</ul>
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!<br />
<br />
Since I am late composing my weekly menu I will just pick up with Monday.<br />
<span style="font-size: large;"><b>Monday, May 6</b></span>- Grilled chicken, grilled asparagus and cous cous. <br />
<br />
<span style="font-size: large;"><b>Tuesday, May 7</b></span>- 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.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvvdYJpUQxxSyjZ7g7EloHJSLcnYDCXHLkq1fHhVNIblVORQWNTKjYuTlYIVKE3RrgbFZxNr1CvU8hNc3OoIxmazYOfsmbMKYcbgCLIqsKZm7T1Boj-JoFkDqbuno4NrqlbCMMzsbGvgi/s1600/orzo+and+kale.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvvdYJpUQxxSyjZ7g7EloHJSLcnYDCXHLkq1fHhVNIblVORQWNTKjYuTlYIVKE3RrgbFZxNr1CvU8hNc3OoIxmazYOfsmbMKYcbgCLIqsKZm7T1Boj-JoFkDqbuno4NrqlbCMMzsbGvgi/s1600/orzo+and+kale.jpg" /></a></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span><span><b style="color: red;">Orzo with Kale</b></span></span></span><br />
<span style="font-size: xx-small;"><b> </b></span></div>
<div class="ingredients" style="margin-top: 10px; text-align: justify;">
<ul>
<li class="plaincharacterwrap"> 1/4 teaspoon ground turmeric</li>
<li class="plaincharacterwrap"> 1 cups uncooked orzo pasta </li>
<li class="plaincharacterwrap"> 2 tablespoons olive oil</li>
<li class="plaincharacterwrap"> 3 cloves garlic, sliced</li>
<li class="plaincharacterwrap"> 1 Red Bell Pepper, diced</li>
<li class="plaincharacterwrap">1 cup Chicken Broth or White Wine</li>
<li class="plaincharacterwrap">1/4 teaspoon crushed red pepper flakes</li>
<li class="plaincharacterwrap"> 1 bunch kale, stems removed and leaves coarsely chopped</li>
<li class="plaincharacterwrap">1 15oz can of white beans drained and rinsed</li>
<li class="plaincharacterwrap">1 diced tomato or cherry/grape tomatoes halved</li>
<li class="plaincharacterwrap"> 1 large lemon, juiced</li>
<li class="plaincharacterwrap"> 1/4 teaspoon ground nutmeg</li>
<li class="plaincharacterwrap"> 1/4 cup grated Parmesan cheese, or to taste</li>
<li class="plaincharacterwrap"> salt and black pepper to taste</li>
</ul>
</div>
<div class="directions" style="margin-top: 10px; text-align: justify;">
<h3>
Directions</h3>
<ol>
<li><span class="plaincharacterwrap break">
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.
</span></li>
<li><span class="plaincharacterwrap break"> 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. </span></li>
</ol>
</div>
<div style="text-align: justify;">
<span style="font-size: xx-small;"><b> </b></span></div>
<div class="title" style="text-align: justify;">
<b>Nutritional Information</b></div>
<div style="text-align: justify;">
<b>Calories</b>: 206<b> Total Fat: </b> 4.2g<b> Cholesterol: </b> 2mg<b> Sodium: </b> 91mg<b> Total Carbs: </b> 36.1g <b>Dietary Fiber: </b> 2.8g<b> Protein: </b> 7.9g</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<b><span style="font-size: large;">Wednesday, May 8</span></b>- 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.) </div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpGxzZcKzGZk7LvxapPb60yWT6HtctgUCg2TZiRXbHZyxYRcwmXtlzcALq6nHTS8tyV2Z2stvKdPYFAvUncca4IgSkbOrB-GoMivQfjynNPdEoBvpc6Sr5vIMdC4blRvW5LKzW2-eYhd_/s1600/collard+greens.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpGxzZcKzGZk7LvxapPb60yWT6HtctgUCg2TZiRXbHZyxYRcwmXtlzcALq6nHTS8tyV2Z2stvKdPYFAvUncca4IgSkbOrB-GoMivQfjynNPdEoBvpc6Sr5vIMdC4blRvW5LKzW2-eYhd_/s1600/collard+greens.jpg" /></a></div>
<div style="text-align: justify;">
<span class="plaincharacterwrap break"><span style="color: red;"><b><span style="font-size: medium;"><span style="font-size: large;">Collard Greens</span> (<span style="font-size: x-small;">from allrecipes)</span></span></b></span></span><span class="plaincharacterwrap break"><span style="color: red;"><span style="font-size: medium;"><span style="color: black;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-weight: bold; letter-spacing: 0.05em; text-transform: uppercase;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 100%px;">
<tbody>
<tr>
<td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">
1 tablespoon olive oil</div>
<div style="margin: 0px 8px 4px 0px;">
3 slices bacon</div>
<div style="margin: 0px 8px 4px 0px;">
1 large onion, chopped</div>
<div style="margin: 0px 8px 4px 0px;">
2 cloves garlic, minced</div>
<div style="margin: 0px 8px 4px 0px;">
1 teaspoon salt</div>
</td>
<td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">
1 teaspoon pepper</div>
<div style="margin: 0px 8px 4px 0px;">
3 cups chicken broth</div>
<div style="margin: 0px 8px 4px 0px;">
1 pinch red pepper flakes</div>
<div style="margin: 0px 8px 0px 0px;">
1 pound fresh collard greens, cut into 2</div>
<div style="margin: 0px 8px 4px 0px;">
-inch pieces</div>
</td>
</tr>
</tbody></table>
<div style="border-color: #ECE9D8; border-style: Solid; border-width: 1px 0 0 0; margin: 12px 0 4px 0; padding-top: 8px;">
<span style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-weight: bold; letter-spacing: 0.05em; text-transform: uppercase;">Directions:</span></div>
<table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr>
<td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top">1.</td>
<td style="padding-bottom: 8px;" valign="top">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.</td>
</tr>
<tr>
<td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top">2.</td>
<td style="padding-bottom: 8px;" valign="top">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.</td></tr>
</tbody></table>
</div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Thursday, May 9</b></span>- 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.</div>
<div style="text-align: justify;">
<br /></div>
hsicohttp://www.blogger.com/profile/08037562544142899223noreply@blogger.com0tag:blogger.com,1999:blog-7739380103434957655.post-1518976665171708142013-04-29T11:17:00.001-04:002013-04-29T11:18:16.821-04:00Salad Everywhere!My Produce Box consisted of the following:<br />
<ul>
<li>Romaine Lettuce</li>
<li>Green Leaf Lettuce</li>
<li>White Sweet Potatoes</li>
<li>Strawberries</li>
<li>Carrots </li>
<li>Raw Peanuts</li>
<li>Cucumber</li>
</ul>
<br />
<b><span style="font-size: large;">Friday, April 26</span></b>- I made sloppy joes with a side of mashed white sweet potatoes.<br />
<span style="font-size: large;"><span style="color: red;"><b>Mashed White Sweet Potatoes</b></span></span><br />
Peel and cube potatoes<br />
Boil til soft<br />
Add milk and butter and mash<br />
Add a little half and half, sprinkle ground cinnamon and ground nutmeg<br />
Stir and serve<br />
<br />
<span style="font-size: large;"><b>Saturday, April 27</b></span>- We went out to dinner since everyone was scattered about!<br />
<br />
<span style="font-size: large;"><b>Sunday, April 28</b></span>- My hubby gave me the night off my making dinner tonight :)<br />
<br />
<span style="font-size: large;"><b>Monday, April 29</b></span>- 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.<br />
<br />
<div style="text-align: justify;">
<span style="font-size: large;"><span style="color: red; font-weight: bold;">Sweet Potato Casserole</span></span> <b>7 WW Points </b><br />
1 cup all-purpose flour<br />
2/3 cup packed brown sugar<br />
1/4 cup chopped pecans<br />
1/4 cup margarine, melted<br />
1/2 tsp ground cinnamon<br />
4 medium sweet potatoes, peeled and halved<br />
1/2 cup sugar<br />
1 1/2 tsp vanilla extract<br />
1 large egg white<br />
1 (5 oz) can evaporated milk<br />
<br />
1. Preheat oven 350 degrees<br />
2. Combine first 5 ingredients in small bowl, stirring to form streusel. Set aside<br />
3. Place potatoes in pot covered with water. Bring to boil, cover and simmer 30 min or until tender. Drain. Mash in large bowl.<br />
4. Stir in 1 cup of streusel topping, sugar, vanilla, egg white and milk.<br />
5. Spoon into 2-qt. casserole coated with cooking spray. Top with remaining streusel.<br />
6. Bake for 45 min.</div>
<div style="text-align: justify;">
Serving: 3/4 cup</div>
<div style="text-align: justify;">
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 </div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><b>Honey Glazed Carrots</b></span></span></div>
<div style="text-align: justify;">
Peel and slice carrots</div>
<div style="text-align: justify;">
Boil to desire tenderness (I add a splash of OJ to the water while boiling)</div>
<div style="text-align: justify;">
Drain return to stovetop</div>
<div style="text-align: justify;">
Add desired honey and splash of OJ </div>
<div style="text-align: justify;">
Mix and heat to thin honey</div>
<div style="text-align: justify;">
Serve with a dallop of butter </div>
<br />
<span style="font-size: large;"><b>Tuesday, April 30</b></span>- 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.<br />
<span style="font-size: large;"><span style="color: red;"><span style="font-weight: bold;">Southwest Chicken Salad</span></span></span><br />
1 small can corn, drained<br />
1 (15 ounce) can black beans, rinsed and drained<br />
1 1/2 cups shredded Cheddar and Monterey cheese blend<br />
3 tomatoes, chopped<br />
Chopped romaine lettuce<br />
Catalina salad dressing<br />
Southwest Style Chicken<br />
Corn chips<br />
<br />
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. <br />
I will use both romaine and green leaf lettuces from my box tonight.<br />
<br />
<span style="font-size: large;"><b>Wednesday, May 1</b></span>- 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.<br />
<br />
<span style="font-size: large;"><b>Thursday, May 2</b></span>- It's just the girls for dinner tonight. I'm thinking tortellini or spaghetti and meatballs for dinner.<br />
<br />hsicohttp://www.blogger.com/profile/08037562544142899223noreply@blogger.com0tag:blogger.com,1999:blog-7739380103434957655.post-38225318010447440872013-04-22T15:35:00.002-04:002013-04-22T15:35:20.303-04:00Carrots, Sweet Potatoes, Kale Oh My!<div dir="ltr">
Week 2 of the Produce Box is off to a great start. My box on Friday consisted of:</div>
<ul>
<li>
Sweet potatoes</li>
<li>
Kale</li>
<li>
Carrots</li>
<li>
Strawberries</li>
<li>
Baby romaine</li>
<li>
Cucumber</li>
</ul>
<div dir="ltr">
I also got tomatoes and radishes.<br />
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.</div>
<div dir="ltr">
<span style="font-size: large;"><b>Friday, April 19</b></span>- Golf lessons were cancelled but too late to throw together dinner. So we indulged in take out.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<span style="font-size: large;"><b>Saturday, April 20</b></span>- 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.<br />
<span style="font-size: large;"><span style="color: red;"><b>Slow <span style="font-size: large;">C</span>ooker <span style="font-size: large;">V</span>egetables</b></span></span><br />
3 sweet potatoes peeled and cubed<br />
4 carrots peeled and sliced<br />
1 large rutabaga peeled and cubed<br />
1 onion chopped<br />
3-4 minced garlic cloves<br />
2 tablespoons olive oil<br />
1 teaspoon each dried oregano, rosemary and basil<br />
Salt and pepper to taste<br />
Mix above ingredients in crock pot. Cover and cook on high for about 3 hours. Stir veggies once every hour or so.<br />
This recipe can be tailored to any veggies you have on hand. Seasoning can be adjusted to your liking as well. Be creative!</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<span style="font-size: large;"><b>Sunday, April 21</b></span>- 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.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<span style="font-size: large;"><b>Monday, April 22</b></span>- grilled chicken served over orzo with kale and sliced tomatoes will be our dinner tonight.</div>
<div dir="ltr">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvvdYJpUQxxSyjZ7g7EloHJSLcnYDCXHLkq1fHhVNIblVORQWNTKjYuTlYIVKE3RrgbFZxNr1CvU8hNc3OoIxmazYOfsmbMKYcbgCLIqsKZm7T1Boj-JoFkDqbuno4NrqlbCMMzsbGvgi/s1600/orzo+and+kale.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvvdYJpUQxxSyjZ7g7EloHJSLcnYDCXHLkq1fHhVNIblVORQWNTKjYuTlYIVKE3RrgbFZxNr1CvU8hNc3OoIxmazYOfsmbMKYcbgCLIqsKZm7T1Boj-JoFkDqbuno4NrqlbCMMzsbGvgi/s1600/orzo+and+kale.jpg" /></a></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span><b style="color: red;">Orzo with Kale</b></span></span><br />
<span style="font-size: xx-small;"><b> </b></span></div>
<div class="ingredients" style="margin-top: 10px; text-align: justify;">
<ul>
<li class="plaincharacterwrap"> 1/4 teaspoon ground turmeric</li>
<li class="plaincharacterwrap"> 1 cups uncooked orzo pasta </li>
<li class="plaincharacterwrap"> 2 tablespoons olive oil</li>
<li class="plaincharacterwrap"> 3 cloves garlic, sliced</li>
<li class="plaincharacterwrap"> 1 Red Bell Pepper, diced</li>
<li class="plaincharacterwrap">1 cup Chicken Broth or White Wine</li>
<li class="plaincharacterwrap">1/4 teaspoon crushed red pepper flakes</li>
<li class="plaincharacterwrap"> 1 bunch kale, stems removed and leaves coarsely chopped</li>
<li class="plaincharacterwrap">1 15oz can of white beans drained and rinsed</li>
<li class="plaincharacterwrap">1 diced tomato or cherry/grape tomatoes halved</li>
<li class="plaincharacterwrap"> 1 large lemon, juiced</li>
<li class="plaincharacterwrap"> 1/4 teaspoon ground nutmeg</li>
<li class="plaincharacterwrap"> 1/4 cup grated Parmesan cheese, or to taste</li>
<li class="plaincharacterwrap"> salt and black pepper to taste</li>
</ul>
</div>
<div class="directions" style="margin-top: 10px; text-align: justify;">
<h3>
Directions</h3>
<ol>
<li><span class="plaincharacterwrap break">
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.
</span></li>
<li><span class="plaincharacterwrap break"> 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. </span></li>
</ol>
</div>
<div style="text-align: justify;">
<span style="font-size: xx-small;"><b> </b></span></div>
<div class="title" style="text-align: justify;">
<b>Nutritional Information</b></div>
<div style="text-align: justify;">
<b>Calories</b>: 206<b> Total Fat: </b> 4.2g<b> Cholesterol: </b> 2mg<b> Sodium: </b> 91mg<b> Total Carbs: </b> 36.1g <b>Dietary Fiber: </b> 2.8g<b> Protein: </b> 7.9g</div>
<div style="text-align: justify;">
</div>
<div dir="ltr">
<span style="font-size: large;"><b>Tuesday, April 23</b></span>- It's GNO tonight, which means i 'm not cooking!</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<span style="font-size: large;"><b>Wednesday, April 24</b></span>- Simple and easy for the three of us, breakfast for dinner tonight.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<span style="font-size: large;"><b>Thursday, April 25</b></span>- A simple meal of spaghetti and meatballs will be tonight's dinner. Any remaining romaine, cucumbers and tomatoes will make a nice side salad.</div>
hsicohttp://www.blogger.com/profile/08037562544142899223noreply@blogger.com0tag:blogger.com,1999:blog-7739380103434957655.post-35248222184750239312013-04-14T13:49:00.001-04:002013-04-14T13:49:50.539-04:00TPB Box Has arrived!Friday I got my 1st box of the 2013 Season! My box consisted of:<br />
<ul>
<li>2 Tomatoes </li>
<li>1 English Cucumber</li>
<li>Carrots</li>
<li>Sweet Potatoes</li>
<li>Honey Whole Wheat Bread</li>
<li>Rutabagas</li>
</ul>
I also acquired one share of collards greens.<br />
<br />
<span style="font-size: large;"><b>Friday, April 12</b></span>- Golf lessons tonight. We were a split family eating take out.<br />
<br />
<b><span style="font-size: large;">Saturday, April 13</span></b>- 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.<br />
<br />
<span style="font-size: large;"><b>Sunday, April 14</b></span>- Grilled chicken, mashed rutabagas, glazed carrots will be tonight's meal. <br />
<span style="color: red;"><span style="font-size: large;"><b>Simple Glazed Carrots</b></span></span><br />
<ul class="ingredient-wrap" tabindex="-1">
<li data-grams="448" data-ingredientid="3707" id="liIngredient"><label><div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 pound</span>
<span class="ingredient-name" id="lblIngName">baby carrots</span></div>
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-name" id="lblIngName">1/4 cup OJ</span></div>
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-name" id="lblIngName">3 tablespoons brown sugar</span></div>
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-name" id="lblIngName">2 tablespoons butter</span></div>
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-name" id="lblIngName">Honey </span>
</div>
</label>
</li>
</ul>
<ol>
<li><span class="plaincharacterwrap break">Place carrots in a shallow saucepan, and cover with salted water. Boil until tender. Drain, and return carrots to pan.</span></li>
<li><span class="plaincharacterwrap break">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.</span></li>
</ol>
<span class="plaincharacterwrap break"><span style="color: red;"><span style="font-size: large;"><b>Mashed Rutabagas </b></span></span></span><br />
<span class="plaincharacterwrap break"><span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Rutabagas</span></span></span></span></span><br />
<span class="plaincharacterwrap break"><span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Milk/cream</span></span></span></span></span><br />
<span class="plaincharacterwrap break"><span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Chicken Broth</span></span></span></span></span><br />
<span class="plaincharacterwrap break"><span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Butter </span></span></span></span></span><br />
<span class="plaincharacterwrap break"><span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Salt and Pepper</span></span></span></span></span><br />
<span class="plaincharacterwrap break"><span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">T<span style="font-size: small;">hyme and Rosemary</span></span></span></span></span></span><br />
<span class="plaincharacterwrap break"><span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;">Boil peeled and cubed rutabagas in salted chicken broth<span style="font-size: small;"> until tender.</span></span></span></span></span></span></span><br />
<span class="plaincharacterwrap break"><span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Drain water<span style="font-size: small;">, reserving a 1/4 cup in pot. Begin mashing ruta<span style="font-size: small;">bagas. Add milk<span style="font-size: small;"> 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.</span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span class="plaincharacterwrap break"><span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: large;"><b>Monday, April 15</b></span>- <span style="font-size: small;">Grilled pork<span style="font-size: small;">, c<span style="font-size: small;">ollard greens<span style="font-size: small;">, left over mashed rutabaga<span style="font-size: small;"> will comprise tonight's meal.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTl03X8-asogFYTzxujIc8Uw6Mdo7X-qeqDgn0janvIsXuGLIBuGmkFsGDjDU92fJYVA-5FJMzBy5k6HQ5Gge0As27BhtiIwlNn0a1FYben5nWBul_Ma2_hOVzECmcyW9EDSe-Ss-rhhrN/s1600/collard+greens.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTl03X8-asogFYTzxujIc8Uw6Mdo7X-qeqDgn0janvIsXuGLIBuGmkFsGDjDU92fJYVA-5FJMzBy5k6HQ5Gge0As27BhtiIwlNn0a1FYben5nWBul_Ma2_hOVzECmcyW9EDSe-Ss-rhhrN/s1600/collard+greens.jpg" /></a></div>
<span class="plaincharacterwrap break"><span style="color: red;"><b><span style="font-size: large;">Collard Greens (<span style="font-size: small;">from allrecipes)</span></span></b></span></span><span class="plaincharacterwrap break"><span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-weight: bold; letter-spacing: 0.05em; text-transform: uppercase;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 100%px;">
<tbody>
<tr>
<td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">
1 tablespoon olive oil</div>
<div style="margin: 0px 8px 4px 0px;">
3 slices bacon</div>
<div style="margin: 0px 8px 4px 0px;">
1 large onion, chopped</div>
<div style="margin: 0px 8px 4px 0px;">
2 cloves garlic, minced</div>
<div style="margin: 0px 8px 4px 0px;">
1 teaspoon salt</div>
</td>
<td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">
1 teaspoon pepper</div>
<div style="margin: 0px 8px 4px 0px;">
3 cups chicken broth</div>
<div style="margin: 0px 8px 4px 0px;">
1 pinch red pepper flakes</div>
<div style="margin: 0px 8px 0px 0px;">
1 pound fresh collard greens, cut into 2</div>
<div style="margin: 0px 8px 4px 0px;">
-inch pieces</div>
</td>
</tr>
</tbody></table>
<div style="border-color: #ECE9D8; border-style: Solid; border-width: 1px 0 0 0; margin: 12px 0 4px 0; padding-top: 8px;">
<span style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-weight: bold; letter-spacing: 0.05em; text-transform: uppercase;">Directions:</span></div>
<table border="0" cellpadding="0" cellspacing="0">
<tbody>
<tr>
<td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top">1.</td>
<td style="padding-bottom: 8px;" valign="top">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.</td>
</tr>
<tr>
<td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top">2.</td>
<td style="padding-bottom: 8px;" valign="top">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.</td><td style="padding-bottom: 8px;" valign="top"></td></tr>
</tbody></table>
<span class="plaincharacterwrap break"><span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span><br />
<span class="plaincharacterwrap break"><span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span> I saw on all recipes <span style="font-size: small;">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.</span><br />
<br />
<span class="plaincharacterwrap break"><span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: large;"><b>Tuesday, April 16</b></span>- Girl Scouts tonight. I need quuick and simple. <span style="font-size: small;"><span style="font-size: small;">Tortellini <span style="font-size: small;">Alfredo</span> and a garden salad with the tomatoes and cucum<span style="font-size: small;">ber from my Box.</span></span></span></span></span></span></span></span></span><br />
<br />
<span class="plaincharacterwrap break"><span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: large;"><b>Wednesday, April 17</b></span>- Another Girl Scouts evening<span style="font-size: small;">. Simple and quick. I am considering hot dogs, hamburgers, baked beans and fresh fruit.</span> </span></span></span></span></span></span><br />
<br />
<span class="plaincharacterwrap break"><span style="color: red;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: large;"><b>Thursday, April 18</b></span>- Book Club tonight. Another quick and si<span style="font-size: small;">mple meal is needed. I'll either throw together chicken fajitas or perhaps I'll make <span style="font-size: small;">white bean chicken chili.</span></span> </span></span></span></span></span></span><b> </b>hsicohttp://www.blogger.com/profile/08037562544142899223noreply@blogger.com0tag:blogger.com,1999:blog-7739380103434957655.post-61423753204603419312013-04-08T11:39:00.002-04:002013-04-08T11:39:19.311-04:00First 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.<br />
<br />
<span style="font-size: large;"><b>Monday, April 8</b></span>- I'm stuck at home babysitting the workmen diligently replacing windows in my home. Luckily, I have fajita makings on hand!<br />
<br />
<b><span style="font-size: large;">Tuesday, April 9</span></b>- Grilled pork chops, grilled asparagus and homemade macironi salad rounds out this evening's meal.<br />
<br />
<b><span style="font-size: large;">Wednesday, April 10</span></b>- 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.<br />
<br />
<b><span style="font-size: large;">Thursday, April 11</span></b>- It's club sub day at my local supermarket and I need a rather quick meal tonight. <br />
<br />
<span style="font-size: large;"><b>Friday, April 12</b></span>- 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:<br />
<ul>
<li>Tomato Tasting</li>
<li>English Cucumber</li>
<li>Carrots</li>
<li>Sweet Potatoes</li>
<li>Honey Whole Wheat Bread</li>
<li>Rutabagas</li>
</ul>
hsicohttp://www.blogger.com/profile/08037562544142899223noreply@blogger.com0tag:blogger.com,1999:blog-7739380103434957655.post-91696905529315770832013-03-21T10:00:00.001-04:002013-03-21T10:00:26.206-04:00Pulling my recipes together this week 3/21-3/26I 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 <a href="http://www.theproducebox.com/" target="_blank">The Produce Box</a> 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.<br />
<br />
<span style="font-size: large;"><b>Thursday, March 21</b></span>- 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.<br />
<span style="font-size: large;"><span style="color: red;"><b><span id="dnn_ctr1456_ViewTSRecipe_LabelDisplay"><span class="header1">Perfectly Potato & Ham Cheddar Soup</span></span></b></span></span><br />
<span id="dnn_ctr1456_ViewTSRecipe_LabelDisplay"><a href="http://www.tastefullysimple.com/shopourproducts/allproducts/perfectlypotatocheddarsoupmix168106.aspx">Perfectly Potato Cheddar Soup Mix</a><br />5 cups hot water<br />1 Tbsp. Onion Onion<br />1 cup cubed cooked ham</span><br />
<span id="dnn_ctr1456_ViewTSRecipe_LabelDisplay"><span id="dnn_ctr1456_ViewTSRecipe_LabelDisplay">Prepare <a href="http://www.tastefullysimple.com/shopourproducts/allproducts/perfectlypotatocheddarsoupmix168106.aspx">Perfectly Potato Cheddar Soup Mix</a> as directed on package with water. Add remaining ingredients; simmer 30-40 minutes. Makes 5-6 servings.</span></span><br />
<br />
<span id="dnn_ctr1456_ViewTSRecipe_LabelDisplay"><span id="dnn_ctr1456_ViewTSRecipe_LabelDisplay"><span style="font-size: large;"><b>Friday, March 22</b></span>- We might be running an errand which will result in a quick fast food dinner. (I know not healthy or economical) </span></span><br />
<br />
<span id="dnn_ctr1456_ViewTSRecipe_LabelDisplay"><span id="dnn_ctr1456_ViewTSRecipe_LabelDisplay"><span style="font-size: large;"><b>Saturday, March 23</b></span>- My daughters have a dinner date and dance with their father tonight :) Leftovers for me!</span></span><br />
<br />
<span id="dnn_ctr1456_ViewTSRecipe_LabelDisplay"><span id="dnn_ctr1456_ViewTSRecipe_LabelDisplay"><span style="font-size: large;"><b>Sunday, March 24</b></span>- I'll throw together my Chicken Pot Pie for this cold evening, always a crowd pleaser!</span></span><br />
<div style="color: red;">
<span style="font-size: xx-small;"><b><span style="font-size: large;"><span>Chicken Pot Pie</span></span> </b><span style="font-size: xx-small;">6 WW Pts</span><b><br /></b></span></div>
<ul>
<li>2 deep dish pie shells </li>
<li>1 can of cream of chicken soup (per a friend's suggestion I am using cream of chicken with herbs)</li>
<li>1or 2 cans of veg-all vegetables (or combination of fresh &
frozen veggie mix- I used carrots, celery, onion, peas & corn)</li>
<li>2-3 cups cooked chicken </li>
<li>1/2-3/4 cup milk </li>
<li>Salt and pepper to taste</li>
<li>1/2 teaspoon thyme </li>
</ul>
<ol>
<li>
Boil chicken in chicken broth. After it is cool cut in to small pieces </li>
<li>Reserve broth and boil fresh or frozen vegetables for 5 minutes and drain.</li>
<li>Pre heat oven 375 degrees </li>
<li>Mix chicken, vegetables, soup and milk in a medium bowl </li>
<li>Add
salt and pepper to taste and thyme</li>
<li>Pour mixture in pie crust cover with 2nd pie
crust </li>
<li>Cook pie for about 30 minutes or until crust is golden brown. Allow to cool for 5-10 minutes before slicing. </li>
</ol>
<span id="dnn_ctr1456_ViewTSRecipe_LabelDisplay"><span id="dnn_ctr1456_ViewTSRecipe_LabelDisplay"><span style="font-size: large;"><b> Monday, March 25</b></span>- I'll the following recipe as a guide for tonight's meal.</span></span><br />
<a href="http://www.womansday.com/recipefinder/zesty-beef-tacos-recipe-wdy0313" target="_blank"><span style="color: red;"><span style="font-size: large;"><b><span id="dnn_ctr1456_ViewTSRecipe_LabelDisplay"><span id="dnn_ctr1456_ViewTSRecipe_LabelDisplay">Zesty Beef Tacos (Woman's Day recipe)</span></span></b></span></span></a><br />
<br />
<ul>
<li class="ingredient">
<span class="amount">
1
</span>
<span class="unit">
tablespoon(s)
</span>
<span class="name">olive oil</span>
</li>
<li class="ingredient">
<span class="amount">
1
</span>
<span class="unit">
large
</span>
<span class="name">onion</span>, chopped
<div class="spx_wrapper ng-scope" id="spx_reset_3" style="display: inline-block; margin-left: 4px; visibility: visible;">
<div class="ng-scope" style="cursor: pointer; margin: 0; padding: 0;">
</div>
</div>
</li>
<li class="ingredient">
<span class="amount">
1 1/4</span>
<span class="unit">
pound(s)
</span>
<span class="name">ground beef</span>
<div class="spx_wrapper ng-scope" id="spx_reset_4" style="display: inline-block; margin-left: 4px; visibility: visible;">
<div class="ng-scope" style="cursor: pointer; margin: 0; padding: 0;">
</div>
</div>
</li>
<li class="ingredient">
<span class="amount">
2
</span>
<span class="unit">
clove(s)
</span>
<span class="name">garlic</span>, finely chopped
</li>
<li class="ingredient">
<span class="amount">
1
</span>
<span class="unit">
tablespoon(s)
</span>
<span class="name">chili powder</span>
</li>
<li class="ingredient">
<span class="amount">
2
</span>
<span class="unit">
teaspoon(s)
</span>
<span class="name">ground cumin</span>
</li>
<li class="ingredient">
<span class="amount">
</span>
<span class="unit">
</span>
<span class="name">Kosher salt</span>
</li>
<li class="ingredient">
<span class="amount">
</span>
<span class="unit">
</span>
<span class="name">Pepper</span>
</li>
<li class="ingredient">
<span class="amount">
1
</span>
<span class="unit">
can(s)
</span>
(10- to 14.5-ounce)
<span class="name">petite cut diced tomatoes with chiles</span>
</li>
<li class="ingredient">
<span class="amount">
8
</span>
<span class="unit">
</span>
<span class="name">hard taco shells</span>, warmed
</li>
<li class="ingredient">
<span class="amount">
8
</span>
<span class="unit">
</span>
<span class="name">leaves Boston or green leaf lettuce</span>
</li>
<li class="ingredient">
<span class="amount">
</span>
<span class="unit">
</span>
<span class="name">Fresh salsa</span>, for serving
</li>
<li class="ingredient">
<span class="amount">
</span>
<span class="unit">
</span>
<span class="name">Cheese</span>, for serving
</li>
<li class="ingredient">
<span class="amount">
</span>
<span class="unit">
</span>
<span class="name">Sour cream</span>, for serving
</li>
<li class="ingredient">
<span class="amount">
</span>
<span class="unit">
</span>
<span class="name">Lime wedges</span>, for serving
</li>
</ul>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<ol class="directions instructions">
<li><span>Heat oil in a large skillet over medium heat. Add onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.</span></li>
<li><span>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.</span></li>
<li><span>Add tomatoes (and their juices) and simmer until heated through, about 2 minutes.</span></li>
<li><span>Line taco shells with lettuce and fill with beef mixture. Top with salsa, cheese, and sour cream, if desired. </span></li>
</ol>
</div>
<span id="dnn_ctr1456_ViewTSRecipe_LabelDisplay"><span id="dnn_ctr1456_ViewTSRecipe_LabelDisplay"> <span style="font-size: large;"><b>Tuesday, March 26</b></span>- Again I came across this recipe on Woman's Day website.</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz6Hdy7xjJWfv_9o__XqRbprIk76uZfZSTy8GYJ21bEjraU-YFpJ8A8EMTKp5EgRhxzjsDA8l5epYdaDZ3wuoIuDW73rzDuXPz7ErjbKSID7AGRAfHY-0LAQElFvwzgLyuZyVygWkH_rP_/s1600/guinness-beef-stew-recipe-wdy0313-th2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz6Hdy7xjJWfv_9o__XqRbprIk76uZfZSTy8GYJ21bEjraU-YFpJ8A8EMTKp5EgRhxzjsDA8l5epYdaDZ3wuoIuDW73rzDuXPz7ErjbKSID7AGRAfHY-0LAQElFvwzgLyuZyVygWkH_rP_/s200/guinness-beef-stew-recipe-wdy0313-th2.jpg" width="200" /></a></div>
<a href="http://www.womansday.com/recipefinder/guinness-beef-stew-recipe-wdy0313" target="_blank"><span style="font-size: large;"><span style="color: red;"><b><span id="dnn_ctr1456_ViewTSRecipe_LabelDisplay"><span id="dnn_ctr1456_ViewTSRecipe_LabelDisplay">Guinness Beef Stew</span></span></b></span></span></a><br />
<ul>
<li class="ingredient">
<span class="amount">
2
</span>
<span class="unit">
tablespoon(s)
</span>
<span class="name">olive oil</span>
</li>
<li class="ingredient">
<span class="amount">
2 1/2</span>
<span class="unit">
pound(s)
</span>
<span class="name">lean beef stew meat</span>, cut into 2-inch pieces
</li>
<li class="ingredient">
<span class="amount">
</span>
<span class="unit">
</span>
<span class="name">Kosher salt</span>
</li>
<li class="ingredient">
<span class="amount">
</span>
<span class="unit">
</span>
<span class="name">Pepper</span>
</li>
<li class="ingredient">
<span class="amount">
2
</span>
<span class="unit">
tablespoon(s)
</span>
<span class="name">all-purpose flour</span>
<div class="spx_wrapper ng-scope" id="spx_reset_3" style="display: inline-block; margin-left: 4px; visibility: visible;">
<div class="ng-scope" style="cursor: pointer; margin: 0; padding: 0;">
</div>
</div>
</li>
<li class="ingredient">
<span class="amount">
2
</span>
<span class="unit">
cup(s)
</span>
<span class="name">stout beer</span>, such as Guinness Extra Stout
</li>
<li class="ingredient">
<span class="amount">
1
</span>
<span class="unit">
can(s)
</span>
(6-ounce)
<span class="name">tomato paste</span>
</li>
<li class="ingredient">
<span class="amount">
3
</span>
<span class="unit">
medium
</span>
<span class="name">onions</span>, cut into 1-inch wedges
<div class="spx_wrapper ng-scope" id="spx_reset_4" style="display: inline-block; margin-left: 4px; visibility: visible;">
<div class="ng-scope" style="cursor: pointer; margin: 0; padding: 0;">
</div>
</div>
</li>
<li class="ingredient">
<span class="amount">
4
</span>
<span class="unit">
clove(s)
</span>
<span class="name">garlic</span>, smashed
</li>
<li class="ingredient">
<span class="amount">
8
</span>
<span class="unit">
sprig(s)
</span>
<span class="name">fresh thyme</span>, tied together
</li>
<li class="ingredient">
<span class="amount">
1
</span>
<span class="unit">
small
</span>
(about 1 pound)
<span class="name">rutabaga</span>, cut into 1-inch pieces
</li>
<li class="ingredient">
<span class="amount">
4
</span>
<span class="unit">
medium
</span>
<span class="name">carrots</span>, cut into 2-inch pieces
</li>
<li class="ingredient">
<span class="amount">
2
</span>
<span class="unit">
medium
</span>
<span class="name">parsnips</span>, cut into 1-inch pieces
</li>
<li class="ingredient">
<span class="amount">
1/2
</span>
<span class="unit">
cup(s)
</span>
<span class="name">chopped fresh flat-leaf parsley</span>
</li>
<li class="ingredient">
<span class="amount">
</span>
<span class="unit">
</span>
<span class="name">Mashed potatoes</span>, for serving
</li>
</ul>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<ol class="directions instructions">
<li><span>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.</span></li>
<li><span>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.</span></li>
</ol>
</div>
<span id="dnn_ctr1456_ViewTSRecipe_LabelDisplay"><span id="dnn_ctr1456_ViewTSRecipe_LabelDisplay"> </span> </span>hsicohttp://www.blogger.com/profile/08037562544142899223noreply@blogger.com0tag:blogger.com,1999:blog-7739380103434957655.post-53745569373454094532013-01-07T18:32:00.003-05:002013-01-07T18:33:39.476-05:00Tweaking Sausage, Spinach and Butternut Sauce Recipe for Dinner<span class="instructions" id="zlrecipe-instructions-list"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: medium;"><span style="color: red;"><span style="color: black;">I made the <span style="color: red;">Pasta with Spicy Sausage, Baby Spinach and Creamy Butternut Sauce</span> for dinner tonight. I made a few alterations to the original recipe (changes highlighted below). I thought this was a different way to have pasta and use a butternut squash.</span><b> </b></span></span></span></span></span></span></span><br />
<br />
<span class="instructions" id="zlrecipe-instructions-list"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: large;"><span style="color: red;"><b>Pasta with Spicy Sausage, Baby Spinach and Creamy Butternut Sauce</b></span></span><br />
<span style="font-size: 78%;"><span style="font-style: italic;"><span class="Apple-style-span" style="font-family: inherit;">Skinnytaste.com</span></span></span><br />
<span style="font-weight: bold;"><span class="Apple-style-span" style="font-family: inherit;">Servings:</span></span><span class="Apple-style-span" style="font-family: inherit;"> 5 • </span><span style="font-weight: bold;"><span class="Apple-style-span" style="font-family: inherit;">Size:</span></span><span class="Apple-style-span" style="font-family: inherit;"> 1 1/4 cups </span><b><span class="Apple-style-span" style="font-family: inherit;">• Old </span></b><span style="font-weight: bold;"><span class="Apple-style-span" style="font-family: inherit;">Points:</span></span><span class="Apple-style-span" style="font-family: inherit;"> 7 pts </span><b><span class="Apple-style-span" style="font-family: inherit;">• Points+:</span></b><span class="Apple-style-span" style="font-family: inherit;"> 9</span><br />
<b><span class="Apple-style-span" style="font-family: inherit;">Calories:</span></b><span class="Apple-style-span" style="font-family: inherit;"> 362 </span><b><span class="Apple-style-span" style="font-family: inherit;">• Fat:</span></b><span class="Apple-style-span" style="font-family: inherit;"> 8 g </span><b><span class="Apple-style-span" style="font-family: inherit;">• Carb: </span></b><span class="Apple-style-span" style="font-family: inherit;">55 g </span><b><span class="Apple-style-span" style="font-family: inherit;">• Fiber:</span></b><span class="Apple-style-span" style="font-family: inherit;"> 5 g </span><b><span class="Apple-style-span" style="font-family: inherit;">• Protein:</span></b><span class="Apple-style-span" style="font-family: inherit;"> 20 g </span><b><span class="Apple-style-span" style="font-family: inherit;">• Sugar:</span></b><span class="Apple-style-span" style="font-family: inherit;"> 1 g</span><br />
<b><span class="Apple-style-span" style="font-family: inherit;">Sodium: </span></b><span class="Apple-style-span" style="font-family: inherit;">419 mg </span>(without salt)<br />
</span></span></span></span></span>
<br />
<ul>
<li>11 oz (4 links) spicy chicken Italian sausage (<span style="background-color: yellow;">I used 4 links of Italian Pork Sausage</span>)</li>
<li>1 lb butternut squash, peeled and diced</li>
<li>1 tbsp light butter</li>
<li>10 oz casarecce, or pasta of your choice </li>
<li>1/4 cup shallots, minced</li>
<li>3 cloves garlic, minced</li>
<li>2 cups baby spinach, roughly chopped</li>
<li>2 tbsp fresh shaved parmesan cheese (<span style="background-color: yellow;">didn't have any so omitted</span>)</li>
<li>4 sage leaves, sliced thin (<span style="background-color: yellow;">sprinkle of ground sage</span>)</li>
<li><span style="background-color: yellow;">about 1/3 cup of milk</span></li>
<li>kosher salt and freshly ground black pepper, to taste</li>
</ul>
<b>Bring</b> a large pot of salted water to a boil. <b>Add</b> butternut squash and cook until soft.<span style="font-size: x-small;"> (I will roast my squash, which is much easier) </span> <b>Remove</b> squash with a slotted spoon and place in a blender, blend until smooth. <span style="background-color: yellow;">(I had roasted some butternuts the day before; after roasting I mashed the desired amount and refrigerated until tonight)<br />
</span><br />
<b>Add</b> pasta to the boiling water and cook according to package
directions for al dente, reserving at least 1 cup of the pasta water
before draining.<br />
<br />
Meanwhile, in a large deep non-stick skillet, <b>sauté </b>sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate. <span style="background-color: yellow;">(I baked the links once cooked I chopped up the sausage)</span><br />
<br />
<b>Reduce </b>heat to medium-low and melt the butter, <b>sauté</b> the shallots and garlic until soft and golden, about 5 - 6 minutes. <b>Add</b>
pureed butternut squash, season with with salt and fresh cracked pepper
and add a little of the reserved pasta water (about 1 cup) to
thin out the sauce to your liking. <span style="background-color: yellow;">(I added regular tap water and some chicken bouliion; brought to a boil reduced heat added milk and simmered)</span> <b>Add </b>baby spinach and stir in parmesan cheese and sage. <b>Toss</b> in cooked pasta and sausage and mix until well coated.<span style="font-size: x-small;"><b><span style="font-size: x-small;"> </span></b></span>hsicohttp://www.blogger.com/profile/08037562544142899223noreply@blogger.com0tag:blogger.com,1999:blog-7739380103434957655.post-18346136981716958212013-01-02T12:42:00.001-05:002013-01-02T12:42:28.786-05:00Loaded Sweet Potato- Perfect Quick Lunch<br />
<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
<b> </b><br />
<br />
</div>
<br />
<div style="text-align: justify;">
I decided to make a fulfilling healthy lunch which also left enough leftover topping for use in tomorrow's lunch! I modified the original recipe which I found on skinnytaste.com I will use the leftover topping as the filling for a bean burrito for tomorrow's lunch.</div>
<br />
<b><span style="font-size: large;"><span style="color: red;">Loaded Baked Sweet Potato “Healthified”</span></span></b><br />
<br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi3VAhPWuzpSEZuVzcOYcPuVte7hohGxxSV0EgqkRtEGejk8WusOqhCN_f19O5nDmRMRauVzmPwSsRuX3l_NLRZPr96Kf4KK9qNQgkj3Zcu_A_8IYOk5Gt1X-DiGp7MEImRz0LeDcMEBs/s1600/Stuffed-Sweet-Potato.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi3VAhPWuzpSEZuVzcOYcPuVte7hohGxxSV0EgqkRtEGejk8WusOqhCN_f19O5nDmRMRauVzmPwSsRuX3l_NLRZPr96Kf4KK9qNQgkj3Zcu_A_8IYOk5Gt1X-DiGp7MEImRz0LeDcMEBs/s320/Stuffed-Sweet-Potato.jpg" width="320" /></a>
<li style="text-align: justify;">1 medium sized sweet potatoes</li>
<li style="text-align: justify;">1 tsp olive or canola oil </li>
<li style="text-align: justify;">1/4 red bell pepper, diced</li>
<li style="text-align: justify;">1/2 onion, diced</li>
<li style="text-align: justify;">1/2 tsp chili powder</li>
<li style="text-align: justify;">1/4 tsp paprika or smoked paprika</li>
<li style="text-align: justify;">1/4 tsp cumin</li>
<li style="text-align: justify;">salt</li>
<li style="text-align: justify;">1can black beans, rinsed and drained</li>
<li style="text-align: justify;">1/4 cup mild or spicy salsa</li>
</ul>
<div style="text-align: justify;">
<b>Poke</b> holes in the potato with a fork, cook on your microwave’s
potato setting until potatoes are soft and cooked through (about 8-10
minutes on high for 4 potatoes). <br /><b>Heat</b> oil in a medium pot over medium heat. <b>Add</b> peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes. <b>Add</b> black beans, stir to combine and heat through (about another 5 minutes). Remove from heat and stir in salsa.<br /><b>Slice </b>the potato lengthwise down the middle <b>Top</b> 1/2 cup of black bean mixture. Garnish with lite sour cream and Mexican cheese if desired.
</div>
hsicohttp://www.blogger.com/profile/08037562544142899223noreply@blogger.com0tag:blogger.com,1999:blog-7739380103434957655.post-43033662221620507722013-01-02T10:14:00.002-05:002013-01-02T10:14:15.298-05:00New Year Week Menu<div style="text-align: justify;">
<span style="font-size: small;">As with m<span style="font-size: small;">ost <span style="font-size: small;"><span style="font-size: small;">people</span> I find myself inspired to eating healthier<span style="font-size: small;">, becoming more active and sh<span style="font-size: small;">edding a few pounds. I found over the last 2 months, that not preparing even the <span style="font-size: small;">simplest</span> of meal plan<span style="font-size: small;"><b>s</b></span>, that my family was eating more take out, I was making more trips <span style="font-size: small;">to the grocery store and overall our diets were less <span style="font-size: small;">nutritious</span>. Even if you don't plan elaborate recipes for dinners, just hav<span style="font-size: small;">ing an outline of what you will be cooking for the week is a lifesaver. It <span style="font-size: small;"><span style="font-size: small;">eliminates</span> numerous grocery store trips and decreases the easy <span style="font-size: small;">excuse for take out. <span style="font-size: small;">With a New Year, I am striving to continue to blog my meal planning each week. Which should allow me to follow my plans for a healthier and leaner <span style="font-size: small;">family</span>.</span></span></span></span></span></span></span></span></span></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Wednesday, January 2</b></span>- <span style="font-size: small;"> <span><span style="color: black;"><span>I will be preparing my Grandmother's Barley Soup, but using the leftover turkey from New Years.</span></span></span><br />
</span><br />
<div style="color: red;">
<span style="font-size: large;"><span><b><span>Barley Soup</span></b></span></span></div>
<span style="font-size: small;">
<span><span style="color: black;"><span>1/2-3/4 cup Barley</span></span></span><br />
<span><span style="color: black;"><span>Lamb Shank with bone (can use other meat too)</span></span></span><br />
<span><span style="color: black;"><span>Water (vegetable broth etc can be used as will- but reduce salt)</span></span></span><br />
<span><span style="color: black;"><span>Celery</span></span></span><br />
<span><span style="color: black;"><span>Carrots</span></span></span><br />
<span><span style="color: black;"><span>Green Beans</span></span></span><br />
<span><span style="color: black;"><span>Corn</span></span></span><br />
<span><span style="color: black;"><span>Onion</span></span></span><br />
<span><span style="color: black;"><span>Broth Dry Seasoning Mix</span></span></span><br />
<span><span style="color: black;"><span>Salt and Pepper</span></span></span><br />
</span><ol>
<li><span style="font-size: small;"><span><span style="color: black;"><span> Place lamb shank in pot and cover with water. Cook down.</span></span></span></span></li>
<li><span style="font-size: small;"><span><span style="color: black;"><span>Meanwhile cut/dice vegetables.</span></span></span></span></li>
<li><span style="font-size: small;"><span><span style="color: black;"><span>Using
some of the liquid from the lamb pot, add to large soup pot along with
veggies, barley and meat. (liquid should be enough to completely cover
contents)</span></span></span></span></li>
<li><span style="font-size: small;"><span><span style="color: black;"><span>Add dry seasoning mix and salt and pepper.</span></span></span></span></li>
<li><span style="font-size: small;"><span><span style="color: black;"><span>Bring to boil, then simmer for 1 1/2 hours. (when reheating add more liquid to desired thickness)</span></span></span></span></li>
</ol>
</div>
<div style="text-align: justify;">
<span class="instructions" id="zlrecipe-instructions-list"><div class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions">
<br /></div>
</span><div class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions">
<span class="instructions" id="zlrecipe-instructions-list"><span style="font-size: large;"><b>Thursday, January 3</b></span>- With the kids back at school and
life back on schedules, I am going with a crock meal for dinner
tonight. I don't care for brown rice so I will be using white (I know
not as healthy). I am not sure if I will make the turkey sausage or
actually use some Italian sausage instead.<br />
<div class="b-b h-1 strong" id="zlrecipe-title" itemprop="name" style="text-align: justify;">
<span style="font-size: large;"><span style="color: red;"><b>Slow Cooker Red Beans and Rice</b></span></span></div>
<div class="img-desc-wrap" style="text-align: justify;">
<div id="zlrecipe-summary" itemprop="description">
<div class="summary italic">
Serving Size: 1 cup | Calories: 170 | Previous Points: 3 | Points Plus: 4
| Total Fat: 3 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol:
20 mg | Sodium: 150 mg | Carbohydrates: 22 g | Dietary fiber: 16 g |
Sugars: 1 g | Protein: 18 g</div>
</div>
</div>
<ul id="zlrecipe-ingredients-list" style="text-align: justify;">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">1 tablespoon olive oil
</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">1 cup diced yellow onion
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">3/4 chopped red bell pepper
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1 stalk celery, diced
</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">2 cloves garlic, minced
</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">Kosher or sea salt to taste
</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">1/4 teaspoon cayenne pepper
</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">1/2 teaspoon freshly ground black pepper
</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">2 teaspoons freshly snipped thyme
</li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">1 bay leaf
</li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">2(15 ounce) cans dark red kidney beans
</li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients">3 cups chicken broth (low sodium, fat free)
</li>
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients"><b>SAUSAGE INGREDIENTS</b>:
</li>
<li class="ingredient" id="zlrecipe-ingredient-14" itemprop="ingredients">1 lb lean ground turkey or chicken, 93% works well
</li>
<li class="ingredient" id="zlrecipe-ingredient-15" itemprop="ingredients">1/2 teaspoon garlic powder
</li>
<li class="ingredient" id="zlrecipe-ingredient-16" itemprop="ingredients">1/2 teaspoon ground black pepper
</li>
<li class="ingredient" id="zlrecipe-ingredient-17" itemprop="ingredients">1 teaspoon dried sage
</li>
<li class="ingredient" id="zlrecipe-ingredient-18" itemprop="ingredients">1/2 teaspoon red pepper flakes
</li>
<li class="ingredient" id="zlrecipe-ingredient-19" itemprop="ingredients">1/4 teaspoon cayenne pepper
</li>
<li class="ingredient" id="zlrecipe-ingredient-20" itemprop="ingredients">1 teaspoon dried oregano
</li>
<li class="ingredient" id="zlrecipe-ingredient-21" itemprop="ingredients">
</li>
<li class="ingredient" id="zlrecipe-ingredient-22" itemprop="ingredients">2 cups uncooked long grain brown rice</li>
</ul>
<div class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">
<span class="instructions" id="zlrecipe-instructions-list">Place
all the above sausage ingredients into a large mixing bowl and mix
thoroughly until well blended. Make into small meatballs, about 1/2".
Refrigerate while veggies are cooking.
</span></div>
<span class="instructions" id="zlrecipe-instructions-list">
<div class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">
In
a large skillet, heat olive oil to medium-low, add onions, bell pepper
and celery, sauté until tender, about 4 minutes. Add garlic and sauté
one additional minute. Add sautéed onion, bell pepper, celery, garlic
and remaining ingredients to the slow cooker, stir to combine. Add
sausage and stir gently, cover and cook on low 6-8 hours. Recommend
4-6 quart slow cooker.
</div>
<div class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">
Cook rice according to the directions on package.
</div>
</span></span><div class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions">
<span class="instructions" id="zlrecipe-instructions-list"><span class="instructions" id="zlrecipe-instructions-list">Remove the bay leaf and serve beans over a bed of brown rice.<br />
</span><span class="instructions" id="zlrecipe-instructions-list"><span style="font-size: small;"><b><span style="font-size: large;">Friday, January 4</span>-<span style="font-size: small;"> </span></b><span style="font-size: small;">Between <span style="font-size: small;">extracurricular</span> events and a special dinner treat for one of my children<span style="font-size: small;">, <span style="font-size: small;">d</span>inner is crazy tonight and there is no home cooking.</span></span><b><span style="font-size: small;"><br /></span></b></span></span><br />
<br />
<span style="font-size: small;"><b><span style="font-size: large;">Saturday, January 5</span>- </b>I am thinking of roasting a chicken for dinner tonight. Weekends allow for more time consuming meals. I again found a recipe to use with my leftover mashed pota<span style="font-size: small;">toes from skinnytaste.com</span></span><br />
<div>
<span style="color: red;"><span style="font-size: large;"><b>Leftover Parmesan Mashed Potato Patties</b></span></span></div>
<span style="color: black; font-size: xx-small;"><span class="Apple-style-span" style="font-family: inherit; line-height: 19px;"><span class="Apple-style-span"><i>Skinnytaste.com</i></span></span></span><span class="Apple-style-span" style="color: #333333; font-family: inherit; font-size: 14px; line-height: 19px;"><br />
</span><span class="Apple-style-span" style="color: black; font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;"><b>Servings:</b></span><span class="Apple-style-span" style="line-height: 19px;"> 4</span><span class="Apple-style-span" style="line-height: 19px;"><b> • Size: </b></span><span class="Apple-style-span" style="line-height: 19px;">2 patties<b> • </b></span><span class="Apple-style-span" style="line-height: 19px;"><b>Old Points:</b></span><span class="Apple-style-span" style="line-height: 19px;"> 3</span><span class="Apple-style-span" style="line-height: 19px;"> pt</span><span class="Apple-style-span" style="line-height: 19px;"><b> • Points+:</b> 4 pts </span><span class="Apple-style-span" style="line-height: 19px;"></span><span class="Apple-style-span" style="line-height: 19px;"><br />
</span><span class="Apple-style-span" style="line-height: 19px;"><b>Calories: </b></span><span class="Apple-style-span" style="line-height: 19px;">147.1</span><span class="Apple-style-span" style="line-height: 19px;"><b> • Fat: </b></span><span class="Apple-style-span" style="line-height: 19px;">3.9 g</span><span class="Apple-style-span" style="line-height: 19px;"><b> • Carbs:</b></span><span class="Apple-style-span" style="line-height: 19px;"> 20.5</span><span class="Apple-style-span" style="line-height: 19px;"></span><span class="Apple-style-span" style="line-height: 19px;"><b> • Fiber:</b></span><span class="Apple-style-span" style="line-height: 19px;"> 1.8</span><span class="Apple-style-span" style="line-height: 19px;"></span><span class="Apple-style-span" style="line-height: 19px;"><b> • Protein: </b></span><span class="Apple-style-span" style="line-height: 19px;">8.7 g</span><span class="Apple-style-span" style="line-height: 19px;"> </span><span class="Apple-style-span" style="line-height: 19px;"><b>• Sugar: </b>1.3</span><span class="Apple-style-span" style="line-height: 19px;"></span><span class="Apple-style-span" style="line-height: 19px;"><br />
</span><span class="Apple-style-span" style="line-height: 19px;"><b>Sodium: </b></span><span class="Apple-style-span" style="line-height: 19px;">232.8 mg</span></span><b style="color: black;"> </b><span style="color: black;">(without salt)</span><br />
<ul>
<li>2 2/3 cups cold leftover <a href="http://www.skinnytaste.com/2008/03/garlic-mashed-potatoes-3-ww-points.html">skinny garlic mashed potatoes</a></li>
<li>2 large egg whites or 1/4 cup egg beaters </li>
<li>1/3 cup parmesan cheese, grated</li>
<li>1/3 cup Italian seasoned breadcrumbs</li>
<li>cooking spray (I used Smart Balance)</li>
</ul>
<b>Preheat </b>the oven to 425°. <b>Spray</b> a baking sheet with cooking spray.<br />
<br />
<b>Fill</b> a small bowl with egg whites, <b>whisking</b> well.<b> Fill</b> another bowl with the breadcrumbs and parmesan cheese, <b>mix</b> to combine.<br />
<br />
Using a 1/3 cup measuring cup, <b>form</b> potatoes into 8 patties. <b>Brush </b>patties with egg whites (or you can use your hands to spread egg on), then<b> dip </b>into breadcrumb mixture. <b>Place</b> patties onto the baking sheet and <b>spray </b>the top with more cooking spray.<br />
<br />
<b>Bake</b> for 15 minutes, or until the bottom becomes golden brown; <b>flip</b> and<b> cook</b> an additional 10-12 minutes, until golden on both sides.</span><span class="instructions" id="zlrecipe-instructions-list"><span style="font-size: small;"><b><span style="font-size: large;">Sunday, January 6</span>-</b></span><span class="instructions" id="zlrecipe-instructions-list"><span style="font-size: small;"><span style="font-size: small;"> </span>A<span style="font-size: small;">nother recipe I found on skinnyta<span style="font-size: small;">ste<span style="font-size: small;">.com
will comprise dinner tonight. This was served with crumbled chicken
sausage. I am not sure what meat I will add to my dish. </span></span></span></span></span></span><br />
<span class="instructions" id="zlrecipe-instructions-list"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: large;"><span style="color: red;"><b>Pasta with Spicy Sausage, Baby Spinach and Creamy Butternut Sauce</b></span></span><br />
<span style="font-size: 78%;"><span style="font-style: italic;"><span class="Apple-style-span" style="font-family: inherit;">Skinnytaste.com</span></span></span><br />
<span style="font-weight: bold;"><span class="Apple-style-span" style="font-family: inherit;">Servings:</span></span><span class="Apple-style-span" style="font-family: inherit;"> 5 • </span><span style="font-weight: bold;"><span class="Apple-style-span" style="font-family: inherit;">Size:</span></span><span class="Apple-style-span" style="font-family: inherit;"> 1 1/4 cups </span><b><span class="Apple-style-span" style="font-family: inherit;">• Old </span></b><span style="font-weight: bold;"><span class="Apple-style-span" style="font-family: inherit;">Points:</span></span><span class="Apple-style-span" style="font-family: inherit;"> 7 pts </span><b><span class="Apple-style-span" style="font-family: inherit;">• Points+:</span></b><span class="Apple-style-span" style="font-family: inherit;"> 9</span><br />
<b><span class="Apple-style-span" style="font-family: inherit;">Calories:</span></b><span class="Apple-style-span" style="font-family: inherit;"> 362 </span><b><span class="Apple-style-span" style="font-family: inherit;">• Fat:</span></b><span class="Apple-style-span" style="font-family: inherit;"> 8 g </span><b><span class="Apple-style-span" style="font-family: inherit;">• Carb: </span></b><span class="Apple-style-span" style="font-family: inherit;">55 g </span><b><span class="Apple-style-span" style="font-family: inherit;">• Fiber:</span></b><span class="Apple-style-span" style="font-family: inherit;"> 5 g </span><b><span class="Apple-style-span" style="font-family: inherit;">• Protein:</span></b><span class="Apple-style-span" style="font-family: inherit;"> 20 g </span><b><span class="Apple-style-span" style="font-family: inherit;">• Sugar:</span></b><span class="Apple-style-span" style="font-family: inherit;"> 1 g</span><br />
<b><span class="Apple-style-span" style="font-family: inherit;">Sodium: </span></b><span class="Apple-style-span" style="font-family: inherit;">419 mg </span>(without salt)<br />
</span></span></span></span></span><br />
<ul>
<li>11 oz (4 links) spicy chicken Italian sausage</li>
<li>1 lb butternut squash, peeled and diced</li>
<li>1 tbsp light butter</li>
<li>10 oz casarecce, or pasta of your choice </li>
<li>1/4 cup shallots, minced</li>
<li>3 cloves garlic, minced</li>
<li>2 cups baby spinach, roughly chopped</li>
<li>2 tbsp fresh shaved parmesan cheese</li>
<li>4 sage leaves, sliced thin</li>
<li>kosher salt and freshly ground black pepper, to taste</li>
</ul>
<b>Bring</b> a large pot of salted water to a boil. <b>Add</b> butternut squash and cook until soft.<span style="font-size: small;"> (I will roast my squash, which is much easier) </span> <b>Remove</b> squash with a slotted spoon and place in a blender, blend until smooth.<br />
<br />
<b>Add</b> pasta to the boiling water and cook according to package
directions for al dente, reserving at least 1 cup of the pasta water
before draining.<br />
<br />
Meanwhile, in a large deep non-stick skillet, <b>sauté </b>sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.<br />
<br />
<b>Reduce </b>heat to medium-low and melt the butter, <b>sauté</b> the shallots and garlic until soft and golden, about 5 - 6 minutes. <b>Add</b>
pureed butternut squash, season with with salt and fresh cracked pepper
and add a little of the reserved pasta water (about 1 cup) to
thin out the sauce to your liking. <b>Add </b>baby spinach and stir in parmesan cheese and sage. <b>Toss</b> in cooked pasta and sausage and mix until well coated.<span style="font-size: small;"><b><span style="font-size: small;"> </span></b></span><br />
<br />
<span style="font-size: small;"><b><span style="font-size: large;">Monday</span><span style="font-size: small;"><span style="font-size: large;">, January 7</span>- </span></b><span style="font-size: small;">I found this recipe on skinnytaste.com <span style="font-size: small;">for tonight's meal. I will serve it over white rice.</span></span> </span> <br />
<span style="font-size: large;"><span style="color: red;"><b>Shrimp Creole</b></span></span><br />
<i>Adapted from <a href="http://www.deepsouthdish.com/2009/02/shrimp-creole.html">Deep South Dish</a></i><br />
<span style="font-size: 78%;"><span style="font-style: italic;">Gina's Skinny Recipes</span></span><br />
<span style="font-size: x-small;"><span style="font-weight: bold;">Servings:</span> 4 • <span style="font-weight: bold;">Serving Size:</span> 1/4th • <span style="font-weight: bold;">Old Points:</span> 4 pts • <span style="font-weight: bold;">Points+:</span> 5 pts<br />
<span style="font-weight: bold;">Calories:</span> 211.9 • <b>Fat</b><span style="font-weight: bold;">:</span> 4.6 g <span style="font-family: webdings;">•</span> <b>Carb</b><span style="font-weight: bold;">:</span> 17.6 g <span style="font-family: webdings;">•</span> </span><span style="font-size: x-small;"><span style="font-weight: bold;">Fiber:</span> 4.2 g <b><span style="font-family: webdings;">• Sugar</span></b></span><span style="font-size: x-small;"><b><span style="font-weight: bold;">:</span> </b>7.8 g <span style="font-family: webdings;">•</span></span><span style="font-size: x-small;"> <span style="font-weight: bold;">Protein:</span> 25.8 g</span> <br />
<br />
<ul>
<li>2 tsp olive oil</li>
<li>1 medium onion, chopped</li>
<li>1/2 cup green bell pepper, chopped</li>
<li>1/2 cup celery, chopped</li>
<li>2 cloves of garlic, minced </li>
<li>14-ounce can of diced tomatoes</li>
<li>8 oz tomato sauce </li>
<li>1/4 teaspoon of cayenne pepper</li>
<li>1/4 tsp Cajun Seasoning such as <a href="http://www.amazon.com/Slap-Ya-Mama-Cajun-Seasoning/dp/B000KRS5AA?ie=UTF8&tag=ginsweiwatrec-20&link_code=btl&camp=213689&creative=392969" target="_blank">Slap Your Mama</a> (more or less to taste)</li>
<li>1 bay leaf</li>
<li>1 tbsp of all purpose flour (1 tsp corn starch for gluten-free)</li>
<li>2 tbsp water</li>
<li>1 lb of large shrimp, peeled and deveined</li>
<li>2 tsp Worcestershire sauce</li>
<li>2 tsp hot sauce, to taste</li>
<li>1 medium scallion, sliced</li>
<li>2 tbsp fresh parsley, chopped</li>
<li>salt to taste </li>
</ul>
In a large skillet <b>heat </b>the olive oil over medium heat. <b>Add</b> the chopped onion, green bell pepper, garlic and celery and saute until tender. <b>Add</b> tomatoes and tomato sauce, cayenne pepper, cajun spice, bay leaf and bring to a boil. <b>Cover </b>and <b>reduce</b> heat to low and simmer 20-30 minutes.<br />
<br />
Make a slurry of the flour and water and stir into the tomato mixture. Continue cooking for another 5 minutes. Lightly <b>season</b> the shrimp with the Cajun seasoning and add immediately to the tomato mixture.<b> Add</b> Worcestershire sauce and hot sauce; stir together. <b>Cook</b> for another 5 to 6 minutes, or until shrimp is opaque and cooked through, adjust salt if needed. <br />
<br />
<b>Add </b>chopped green onion and parsley and serve. </div>
<div class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions">
</div>
<div class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions">
<span style="font-size: large;"><b>Tuesday, January 8</b></span>- Most likely this will be leftover night. However, if that doesn't happen I will probably make my last minute go to meal, of chicken fajitas. </div>
</div>
</div>
hsicohttp://www.blogger.com/profile/08037562544142899223noreply@blogger.com0tag:blogger.com,1999:blog-7739380103434957655.post-32190403297285003102012-11-14T15:38:00.003-05:002012-11-14T15:38:55.275-05:00October 4-9<h3 class="post-title entry-title" itemprop="name">
<a href="http://hsico-freshcooking.blogspot.com/2012/10/oct-4-oct-9-squash-kale-cabbage.html">Oct. 4- Oct 9 Squash; Kale; Cabbage</a>
</h3>
<div class="post-header">
</div>
<div style="text-align: justify;">
My Box consisted this week of:</div>
<ul style="text-align: justify;">
<li>Spaghetti Squash</li>
<li>Lettuce</li>
<li>2 Zucchini</li>
<li>Cabbage</li>
<li>Kale</li>
<li>Tomatoes</li>
<li>Apples</li>
</ul>
<div style="text-align: justify;">
<span style="font-size: x-small;">I am not sure which recipe I will be using yet, I do plan to bake up some of the apples from my Box- apple pie, apple cake? </span><br />
<br />
<span style="font-size: x-small;"><span style="font-size: medium;"><b>Thursday, October 4</b></span>- I made this recipe earlier in the season</span> and thought it was worthy of a repeat tonight. I found this recipe at <a href="http://allrecipes.com/">allrecipes.com</a>
and added the recommendations from reviewers. I also halved the recipe
since the original made 10 servings! I will be using the kale and
tomatoes from my <a href="http://www.theproducebox.com/">Produce Box</a>. This recipe without the addition of tomatoes and beans yields <b>4 WW Pts.</b> for 1 cup. I think I'll grill up some pork chops to serve along with the orzo.<br />
</div>
<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvvdYJpUQxxSyjZ7g7EloHJSLcnYDCXHLkq1fHhVNIblVORQWNTKjYuTlYIVKE3RrgbFZxNr1CvU8hNc3OoIxmazYOfsmbMKYcbgCLIqsKZm7T1Boj-JoFkDqbuno4NrqlbCMMzsbGvgi/s1600/orzo+and+kale.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvvdYJpUQxxSyjZ7g7EloHJSLcnYDCXHLkq1fHhVNIblVORQWNTKjYuTlYIVKE3RrgbFZxNr1CvU8hNc3OoIxmazYOfsmbMKYcbgCLIqsKZm7T1Boj-JoFkDqbuno4NrqlbCMMzsbGvgi/s200/orzo+and+kale.jpg" width="200" /></a></div>
<div style="text-align: justify;">
<span style="font-size: medium;"><b style="color: red;">Orzo with Kale</b></span><br />
<span style="font-size: x-small;"><b> </b></span></div>
<div class="ingredients" style="margin-top: 10px; text-align: justify;">
<ul>
<li class="plaincharacterwrap"> 1/4 teaspoon ground turmeric</li>
<li class="plaincharacterwrap"> 1 cups uncooked orzo pasta </li>
<li class="plaincharacterwrap"> 2 tablespoons olive oil</li>
<li class="plaincharacterwrap"> 3 cloves garlic, sliced</li>
<li class="plaincharacterwrap"> 1 Red Bell Pepper, diced</li>
<li class="plaincharacterwrap">1 cup Chicken Broth or White Wine</li>
<li class="plaincharacterwrap">1/4 teaspoon crushed red pepper flakes</li>
<li class="plaincharacterwrap"> 1 bunch kale, stems removed and leaves coarsely chopped</li>
<li class="plaincharacterwrap">1 15oz can of white beans drained and rinsed</li>
<li class="plaincharacterwrap">1 diced tomato or cherry/grape tomatoes halved</li>
<li class="plaincharacterwrap"> 1 large lemon, juiced</li>
<li class="plaincharacterwrap"> 1/4 teaspoon ground nutmeg</li>
<li class="plaincharacterwrap"> 1/4 cup grated Parmesan cheese, or to taste</li>
<li class="plaincharacterwrap"> salt and black pepper to taste</li>
</ul>
</div>
<div class="directions" style="margin-top: 10px; text-align: justify;">
<h3>
Directions</h3>
<ol>
<li><span class="plaincharacterwrap break">
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.
</span></li>
<li><span class="plaincharacterwrap break"> 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. </span></li>
</ol>
</div>
<div style="text-align: justify;">
<span style="font-size: x-small;"><b> </b></span></div>
<div class="title" style="text-align: justify;">
<b>Nutritional Information</b></div>
<div style="text-align: justify;">
<b>Calories</b>: 206<b> Total Fat: </b> 4.2g<b> Cholesterol: </b> 2mg<b> Sodium: </b> 91mg<b> Total Carbs: </b> 36.1g <b>Dietary Fiber: </b> 2.8g<b> Protein: </b> 7.9g</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<b><span style="font-size: medium;">Friday, October 5</span></b>- Golf lesson night usually means take out for dinner.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<span style="font-size: medium;"><b>Saturday, October 6</b></span>- With soccer and Girl Scouts events, I am opting for a crock pot meal tonight. I am trying the recipe from TPB newsletter.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<span style="font-size: medium;"><span style="color: red;"><b>Slow Cooker Chicken, Apples, Potatoes and Cabbage</b></span></span></div>
<div style="text-align: justify;">
<address>
3 or 4 boneless, skinless chicken breasts, cut in chuncks</address>
<address>
1/2 head cabbage shredded</address>
<address>
1 onion, chopped</address>
<address>
2 (15 oz.) cans chicken broth</address>
<address>
4 or 5 medium potatoes, peeled and cut into chunks</address>
<address>
2 or 3 small apples, peeled, cored and sliced</address>
<address>
3 tablespoons soy sauce</address>
<address>
1 teaspoon ginger</address>
<address>
Dash red pepper or several drops hot pepper sauce </address>
<address>
Salt and Pepper</address>
<address>
</address>
<address>
Place shredded cabbage in bottom of slow cooker. Add onion, apple slices, and chicken. Add salt and pepper and hot
sauce to chicken pieces. Place potatoes on top of chicken. Add soy
sauce and ginger to chicken broth and pour into slow cooker. Cook 7
hours on high. If liquid gets low add some water and if the potatoes
will not fit into the slow cooker, add them after recipe has cooked for
a couple of hours. </address>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<span style="font-size: medium;"><b>Sunday, October 7</b></span>- I have
cooked spaghetti squash before and used it like pasta noodles, but my
husband still has an aversion to it. I am hoping preparing the squash
and then baking it in the main dish, this will soften the texture of the
squash and my husband will have a fond affection for spaghetti squash!</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<span style="font-size: medium;"><span style="color: red;"><b>Baked Spaghetti Squash </b></span></span>(reprinted from allrecipes.com)</div>
<div style="text-align: justify;">
<br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 100%px;">
<tbody>
<tr>
<td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">
1 spaghetti squash, halved and seeded</div>
<div style="margin: 0px 8px 4px 0px;">
1 pound ground beef</div>
<div style="margin: 0px 8px 4px 0px;">
1/2 cup diced green bell pepper</div>
<div style="margin: 0px 8px 4px 0px;">
1/2 cup diced red bell pepper</div>
<div style="margin: 0px 8px 4px 0px;">
1/4 cup diced onion</div>
<div style="margin: 0px 8px 4px 0px;">
2 cloves garlic, chopped</div>
<div style="margin: 0px 8px 0px 0px;">
1 (14.5 ounce) can Italian-style diced</div>
</td>
<td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">
tomatoes, drained</div>
<div style="margin: 0px 8px 4px 0px;">
1 cup tomato sauce </div>
<div style="margin: 0px 8px 4px 0px;">
1/2 teaspoon dried oregano</div>
<div style="margin: 0px 8px 4px 0px;">
1/2 teaspoon dried basil </div>
<div style="margin: 0px 8px 4px 0px;">
1/4 teaspoon salt</div>
<div style="margin: 0px 8px 4px 0px;">
1/4 teaspoon ground black pepper</div>
<div style="margin: 0px 8px 0px 0px;">
2 1/4 cups shredded sharp Cheddar</div>
<div style="margin: 0px 8px 4px 0px;">
cheese (I'm using shredded mozzarella cheese)</div>
</td>
</tr>
</tbody></table>
<table border="0" cellpadding="0" cellspacing="0">
<tbody>
<tr>
<td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top">1.</td>
<td style="padding-bottom: 8px;" valign="top">Preheat oven to 375 degrees F (190 degrees C).</td>
</tr>
<tr>
<td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top">2.</td>
<td style="padding-bottom: 8px;" valign="top">Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.</td>
</tr>
<tr>
<td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top">3.</td>
<td style="padding-bottom: 8px;" valign="top">Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.</td>
</tr>
<tr>
<td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top">4.</td>
<td style="padding-bottom: 8px;" valign="top">In a skillet over
medium heat, cook the ground beef until evenly brown. Drain, and mix in
the green pepper, red pepper, onion, and garlic. Continue to cook
and stir until vegetables are tender.</td>
</tr>
<tr>
<td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top">5.</td>
<td style="padding-bottom: 8px;" valign="top">Mix the shredded
squash, tomatoes and tomato sauce into the skillet, and season with oregano, basil,
salt, and pepper. Cook and stir until heated through. Remove skillet
from heat, and mix in 2 cups cheese until melted. Transfer to the
prepared casserole dish.</td>
</tr>
<tr>
<td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top">6.</td>
<td style="padding-bottom: 8px;" valign="top">Bake 25-30 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.</td></tr>
</tbody></table>
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<span style="font-size: medium;"><b>Monday, October 8</b></span>-
Tonight I am using my neighbor's Chicken Pot Pie recipe for dinner.
This had become a favorite simple meal which my youngest enjoys!<br />
<br />
<br />
<div style="color: red;">
<span style="font-size: small;"><b><span style="font-size: medium;">Chicken Pot Pie</span> </b><span style="font-size: xx-small;">6 WW Pts</span><b><br /></b></span></div>
<ul>
<li>2 deep dish pie shells </li>
<li>1 can of cream of chicken soup (per a friend's suggestion I am using cream of chicken with herbs)</li>
<li>1or 2 cans of veg-all vegetables (or combination of fresh &
frozen veggie mix- I used carrots, celery, onion, peas & corn)</li>
<li>2-3 cups cooked chicken </li>
<li>3/4 cup milk </li>
<li>Salt and pepper to taste</li>
<li>1/2 teaspoon thyme </li>
</ul>
<ol>
<li>
Boil chicken in chicken broth. After it is cool cut in to small pieces </li>
<li>Reserve broth and boil fresh or frozen vegetables for 5 minutes and drain.</li>
<li>Pre heat oven 375 degrees </li>
<li>Mix chicken, vegetables, soup and milk in a medium bowl </li>
<li>Add
salt and pepper to taste and thyme</li>
<li>Pour mixture in pie crust cover with 2nd pie
crust </li>
<li>Cook pie for about 30 minutes or until crust is golden brown. Allow to cool for 5-10 minutes before slicing.</li>
</ol>
<span style="font-size: medium;"><b>Tuesday, October 9</b></span>- Since my husband will miss dinner tonight, I am thinking breakfast for dinner.</div>
<div style="text-align: justify;">
</div>
<address>
</address>
</div>
hsicohttp://www.blogger.com/profile/08037562544142899223noreply@blogger.com0tag:blogger.com,1999:blog-7739380103434957655.post-39414052056709709642012-10-01T09:51:00.004-04:002012-10-01T09:51:59.639-04:00Mini Menu October 1 & 2<div style="text-align: justify;">
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.)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
With the 2 zucchinis that came in last week's Produce Box, I plan on baking 2 loaves of Zucchini Bread this afternoon.</div>
<h3 style="text-align: justify;">
<span style="font-size: large;"><span><span style="color: red;"><a href="http://allrecipes.com/recipe/sophies-zucchini-bread/detail.aspx"> Zucchini Bread</a></span></span></span></h3>
<ul style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZu7I4JVJrzXgPI2tdrvdWk4wCBjksCqp_70sIjDzs76O9MQS0F_8NJJWofLHC9QUGClpgL0EZYXufrTVrjdHcXFCqQ8_lB4w6mkU3VIbwxhU3VDdPsgw8LxEVGOnAb_jr__xAhyphenhyphen-YsG5/s1600/zucchini+bread.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZu7I4JVJrzXgPI2tdrvdWk4wCBjksCqp_70sIjDzs76O9MQS0F_8NJJWofLHC9QUGClpgL0EZYXufrTVrjdHcXFCqQ8_lB4w6mkU3VIbwxhU3VDdPsgw8LxEVGOnAb_jr__xAhyphenhyphen-YsG5/s200/zucchini+bread.jpg" width="200" /></a>
<li class="plaincharacterwrap ingredient">
3 cups all-purpose flour</li>
<li class="plaincharacterwrap ingredient">
1 teaspoon salt</li>
<li class="plaincharacterwrap ingredient">
1 teaspoon baking soda</li>
<li class="plaincharacterwrap ingredient">
3 teaspoons ground cinnamon</li>
<li class="plaincharacterwrap ingredient">
1/4 teaspoon baking powder</li>
<li class="plaincharacterwrap ingredient">
3 eggs</li>
<li class="plaincharacterwrap ingredient">
2 cups white sugar</li>
<li class="plaincharacterwrap ingredient">
3 teaspoons vanilla extract</li>
<li class="plaincharacterwrap ingredient">
1 cup vegetable oil</li>
<li class="plaincharacterwrap ingredient">
3 cups grated zucchini</li>
<li class="plaincharacterwrap ingredient">
1 cup chopped walnuts (optional)</li>
</ul>
<div style="border-top: 1px dotted rgb(204, 204, 204); margin-top: 20px; text-align: justify; width: 300px;">
</div>
<div class="directions" style="margin-top: 10px;">
<ol style="text-align: justify;">
<li><span class="plaincharacterwrap break">
Preheat oven to 350 degrees F (175 degrees C).
</span></li>
<li><span class="plaincharacterwrap break">
Sift together flour, salt, soda, cinnamon, baking powder.
</span></li>
<li><span class="plaincharacterwrap break">
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.
</span></li>
<li><span class="plaincharacterwrap break">
Bake at 350 degrees F (175 degrees C) for 1 hour.
</span></li>
</ol>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Monday, October 1</b></span>- 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.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: red;"><span style="font-size: large;"><b>Risotto with Butternut Squash and White Beans</b></span></span> (reprinted from Allrecipes.com)</div>
<div style="text-align: justify;">
</div>
<ul style="text-align: justify;" tabindex="-1">
<li class="plaincharacterwrap ingredient">
1 butternut squash - (roasted and mashed)</li>
<li class="plaincharacterwrap ingredient">
1/4 cup extra-virgin olive oil</li>
<li class="plaincharacterwrap ingredient">
1 <a class="itxtrst itxtrsta itxthook" href="http://allrecipes.com/recipe/risotto-with-butternut-squash-and-white-beans/detail.aspx#" id="itxthook1" rel="nofollow" style="background-color: transparent; border-bottom: 0px none ! important; color: darkgreen; font-size: 100%; font-weight: normal; padding-bottom: 1px; text-decoration: none ! important;" tabindex="0"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w0" style="background: transparent; color: darkgreen; font-size: inherit; font-weight: inherit;">onion</span></a>, diced</li>
<li class="plaincharacterwrap ingredient">
1 small <a class="itxtrst itxtrsta itxthook" href="http://allrecipes.com/recipe/risotto-with-butternut-squash-and-white-beans/detail.aspx#" id="itxthook2" rel="nofollow" style="background-color: transparent; border-bottom: 0px none ! important; color: darkgreen; font-size: 100%; font-weight: normal; padding-bottom: 1px; text-decoration: none ! important;" tabindex="0"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook2w0" style="background: none repeat scroll 0% 0% transparent; color: darkgreen; font-size: inherit; font-weight: inherit;">tomato</span></a>, diced</li>
<li class="plaincharacterwrap ingredient">
3 cups Arborio rice</li>
<li class="plaincharacterwrap ingredient">
1/2 cup white wine</li>
<li class="plaincharacterwrap ingredient">
1 teaspoon dried marjoram (optional)</li>
<li class="plaincharacterwrap ingredient">
1 teaspoon dried oregano (optional)</li>
<li class="plaincharacterwrap ingredient">
1 teaspoon dried basil (optional)</li>
<li class="plaincharacterwrap ingredient">
6 cups chicken broth, or more as needed</li>
<li class="plaincharacterwrap ingredient">
1 dash hot pepper sauce, or more to taste</li>
<li class="plaincharacterwrap ingredient">
1 (14 ounce) can small white beans, drained</li>
<li class="plaincharacterwrap ingredient">
1/4 cup shredded Parmesan cheese</li>
<li class="plaincharacterwrap ingredient">
3 tablespoons chopped fresh parsley</li>
</ul>
<div class="directions" style="margin-top: 10px;">
<ol style="text-align: justify;">
<li><span class="plaincharacterwrap break">
Roast butternut squash in oven seasoned with butter, cinnamon and nutmeg. Transfer squash to a bowl and mash.
</span></li>
<li><span class="plaincharacterwrap break">
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.
</span></li>
<li><span class="plaincharacterwrap break">
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.
</span></li>
<li><span class="plaincharacterwrap break">
Stir hot pepper sauce, white beans, Parmesan cheese,
and parsley into risotto until cheese is melted. Season with salt and
black pepper.
</span></li>
</ol>
</div>
<div style="border-top: 1px #ccc dotted; margin-top: 20px; width: 500px;">
</div>
<div class="footnotes" id="Div1" style="width: 500px;">
<span id="lblEndNote"></span></div>
<a class="nutritional-information" href="http://allrecipes.com/recipe/risotto-with-butternut-squash-and-white-beans/detail.aspx#" tabindex="0"></a>
<div class="title">
Nutritional Information</div>
Servings Per Recipe:
8<br />
<br />
Calories:
<span class="calories">437,</span><b> Total Fat: </b>
<span class="fat">8.6g,</span><b> Cholesterol: </b>
<span class="cholesterol">7mg,</span><b> Sodium: </b>
<span class="sodium">1062mg,</span><b> Total Carbs: </b>
<span class="totalcarbs">77.1g,</span> <b>Dietary Fiber: </b>
<span class="dietaryfiber">6.7g,</span><b> Protein: </b>
<span class="protein">11.2g</span><br />
<span class="protein"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMncozM52oMmKK6E8efuy-DMiPf0-LlC_ZYcs2TCNxR9_gSyPSenM4W9GpBR4RRAMshi5T4OEc6BBopUAjF6dbrwAPVO-nt9Dp-Yit4aVb7VWXphMnbABwNsyw-riVC3NDVVQRRbp61rf_/s1600/crock-pot-santa-fe-chicken.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMncozM52oMmKK6E8efuy-DMiPf0-LlC_ZYcs2TCNxR9_gSyPSenM4W9GpBR4RRAMshi5T4OEc6BBopUAjF6dbrwAPVO-nt9Dp-Yit4aVb7VWXphMnbABwNsyw-riVC3NDVVQRRbp61rf_/s320/crock-pot-santa-fe-chicken.jpg" width="320" /></a></div>
<div style="text-align: justify;">
<span class="protein"><span style="font-size: large;"><b>Tuesday, October 2</b></span>- 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!</span></div>
<div style="text-align: justify;">
<br /><span style="color: red;"><span style="font-size: large;"><b>Crock Pot Santa Fe Chicken </b></span></span><br />
<span style="font-size: 78%;"><span style="font-style: italic;">Skinnytaste.com</span></span><br />
<span style="font-weight: bold;">Servings:</span> 8 servings <span style="font-family: webdings;">•</span> <span style="font-weight: bold;">Size:</span> 1 cup <span style="font-weight: bold;">• </span><span style="font-weight: bold;">Old Points:</span> 3 pts <span style="font-family: webdings;">•</span> <span style="font-weight: bold;">Points+:</span> 4 pts
<b>Calories: </b>190 • <b>Fat:</b> 1.5 g • <b>Fiber:</b> 5.6 g • <b>Carbs:</b> 23.1 g • <b>Protein:</b> 21 g</div>
<ul>
<li>24 oz (1 1/2) lbs chicken breast</li>
<li>14.4 oz can diced tomatoes with mild green chilies</li>
<li>15 oz can black beans</li>
<li>8 oz frozen corn</li>
<li>1/4 cup chopped fresh cilantro</li>
<li>14.4 oz can fat free chicken broth</li>
<li>3 scallions, chopped</li>
<li>1 tsp garlic powder</li>
<li>1 tsp onion powder</li>
<li>1 tsp cumin</li>
<li>1 tsp cayenne pepper (to taste)<br />
</li>
<li>salt to taste</li>
</ul>
<span style="font-weight: bold;">Combine</span> chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=ginsweiwatrec-20&l=btl&camp=213689&creative=392969&o=1&a=B001E5CWVU" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />. <span style="font-weight: bold;">Season</span> chicken breast with salt and lay on top. <span style="font-weight: bold;">Cook</span> on low for 10 hours or on high for 6 hours. Half hour before serving, <span style="font-weight: bold;">remove</span> chicken and <span style="font-weight: bold;">shred</span>. <span style="font-weight: bold;">Return </span>chicken to slow cooker and stir in.<span style="font-weight: bold;"> Adjust</span> salt and seasoning. <span style="font-weight: bold;">Serve</span> over rice or in a tortilla (extra pts).<br />
hsicohttp://www.blogger.com/profile/08037562544142899223noreply@blogger.com0tag:blogger.com,1999:blog-7739380103434957655.post-36208038420851813232012-08-27T11:30:00.003-04:002012-08-27T11:30:32.103-04:00August 22- August 28Today's Box contained: Chambourcin Grapes, Bibb Lettuce, 6 ears of Corn, Butternut Squash, 4 Field Tomatoes and 2 cucumbers.<br />
<br />
Since the butternuts keep well, I still have some from last week. One will be used in place of pumpkin puree in my Pumpkin Bread recipe. The grapes will be great for snacks. The lettuce, tomato and cucumber will make great lunch and side salads this week.<br />
<br />
With some leftover Sweet Potatoes from an earlier Box, I intend to make this week Sweet Potato Cake.<br />
<div style="color: red;">
<span style="font-size: large;"><span><b>Sweet Potato Cake</b></span></span></div>
2 1/2 self rising flour<br />
2 tsp cinnamon<br />
1/2 tsp nutmeg<br />
1/4 tsp allspice<br />
1 cups oil<br />
2 cups sugar<br />
4 eggs<br />
1/4 cup Hot water<br />
1 1/2 cups peeled and grated sweet potatoes<br />
1 cup pecans, chopped<br />
1 tsp vanilla<br />
<br />
Mix together flour and cinnamon. In another bowl mix oil and sugar; add
eggs one at a time, beating well after each addition. Add water and
sweet potatoes; mix well. Add pecans and vanilla. Add flour mixture;
beat til smooth. Pour into 3 9" layer pans or one 9x13 pan (greased and
floured)<br />
Bake at 350 for 30-35 minutes.<br />
Frost after cooling.<br />
Recipe reprinted from Michelle Gemmel<br /><br />
I did not have self
rising flour on hand but was able to make my own. (For every cup of self
rising flour add 1 1/2 tsp baking powder, and 1/2 tsp salt.)<br />
<br />
<span style="font-size: large;"><b>Wednesday, August 22</b></span>- I fell behind last week and never made the chicken pot pie. So tonight I will make that up for dinner, using some of the fresh corn from my Box.<br />
<div style="color: red;">
<span style="font-size: x-small;"><b><span style="font-size: large;">Chicken Pot Pie</span> </b><span style="font-size: xx-small;">6 WW Pts</span><b><br /></b></span></div>
<ul>
<li>2 deep dish pie shells </li>
<li>1 can of cream of chicken soup (per a friend's suggestion I am using cream of chicken with herbs)</li>
<li>1or 2 cans of veg-all vegetables (or combination of fresh &
frozen veggie mix- I used carrots, celery, onion, peas & corn)</li>
<li>2-3 cups cooked chicken </li>
<li>1/2-3/4 cup milk </li>
<li>Salt and pepper to taste</li>
<li>1/2 teaspoon thyme </li>
</ul>
<ol>
<li>
Boil chicken in chicken broth. After it is cool cut in to small pieces </li>
<li>Reserve broth and boil fresh or frozen vegetables for 5 minutes and drain.</li>
<li>Pre heat oven 375 degrees </li>
<li>Mix chicken, vegetables, soup and milk in a medium bowl </li>
<li>Add
salt and pepper to taste and thyme</li>
<li>Pour mixture in pie crust cover with 2nd pie
crust </li>
<li>Cook pie for about 30 minutes or until crust is golden brown. Allow to cool for 5-10 minutes before slicing. </li>
</ol>
<b><span style="font-size: large;">Thursday, August 23</span></b>- It's just us girls tonight. I'm thinking of turkey meatballs over pasta and sliced bread.<br />
<br />
<span style="font-size: large;"><b>Friday, August 24</b></span>- Golf night which usually means take out.<br />
<br />
<b><span style="font-size: large;">Saturday, August 25</span></b>- We decided to go out for BBQ.<br />
<br />
<span style="font-size: large;"><b>Sunday, August 26</b></span>- I have Thanksgiving on my mind and with the delivery of my butternut squash, I am thinking a little Thanksgiving in August sounds yummy! I will slow cook a garlic turkey breast. I hope to make up a turkey breast and serve it along with my Butternut Squash Casserole and green beans (frozen from an earlier Box). <br />
<div style="text-align: justify;">
<span style="font-size: large;"><span style="color: red; font-weight: bold;">Butternut Squash Casserole</span></span>- from Williams-Sonoma</div>
<div style="text-align: justify;">
Casserole:</div>
<div style="text-align: justify;">
4 cups butternut squash puree</div>
<div style="text-align: justify;">
1/2 cup sugar</div>
<div style="text-align: justify;">
1 cup milk</div>
<div style="text-align: justify;">
1 tsp vanilla</div>
<div style="text-align: justify;">
1 tsp orange extract</div>
<div style="text-align: justify;">
1/4 tsp salt</div>
<div style="text-align: justify;">
2 Tbsp all-purpose flour</div>
<div style="text-align: justify;">
3 large eggs</div>
<div style="text-align: justify;">
4 Tbsp unsalted butter, melted <span class="recipetext"><span class="recipetext"><br />
</span></span>Topping:</div>
<div style="text-align: justify;">
1 cup vanilla wafers, crushed</div>
<div style="text-align: justify;">
1/2 cup unsalted butter, melted</div>
<div style="text-align: justify;">
1 cup brown sugar</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
1. Preheat oven to 425 F. Lightly grease a casserole dish (4 - 6 cup capacity).</div>
<div style="text-align: justify;">
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.</div>
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.<br />
<br />
<b><span style="font-size: large;">Monday, August 27</span></b>- With the leftover turkey I will use Pampered Chef's recipe and make their Turkey Cranberry Wreath for dinner. I'll make a box of mac n cheese since my girls aren't huge fans of this meal.<br />
<blockquote>
<h3 style="color: red;">
<span style="font-size: large;">Leaner Turkey Cranberry Wreath</span></h3>
<strong>Servings:</strong> 8 (approximately 2 crescent triangles per stuffed sandwich)<br />
<strong>Weight Watchers:</strong> 10 PointsPlus per serving<br />
<ul>
<li>2 cups light meat turkey, chopped or shredded (no skin)</li>
<li>5 ounces reduced fat Swiss cheese, shredded or diced up</li>
<li>1/2 cup diced celery</li>
<li>1/2 cup sweetened dried cranberries</li>
<li>3 tablespoons snipped fresh parsley</li>
<li>1/2 cup fat-free mayonnaise</li>
<li>2 tablespoons dijon mustard</li>
<li>1/2 teaspoon coarsely ground black pepper</li>
<li>2 tubes (16 rolls total) reduced fat crescent rolls</li>
<li>1 egg white, lightly beaten, for wash</li>
</ul>
<h4>
</h4>
<ol>
<li>Preheat oven to 375 degrees F.</li>
<li>In
medium sized mixing bowl, combine turkey, cheese, celery, cranberries,
parsley, mayonnaise, mustard and pepper. Mix well. Set aside while
preparing the crescent roll wreath, braid or ring.</li>
<li>Scoop filling evenly over the crescent roll wreath, then finish assembling the wreath. Brush wreath with egg white.</li>
<li>Bake 25-30 minutes or until golden brown.</li>
</ol>
</blockquote>
<b><span style="font-size: large;">Tuesday, August 28</span></b>- Using the Bibb Lettuce I will make Asian Lettuce Wraps for dinner
tonight. Since I believe the kids will not particularly care for this
meal I'll make Ramen Noodles and green beans from my box for them.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9HqGRRkYsDzKUvSA7grDYa3UIN3SdZE4wpGq4o5hM6cxQpHweml10UAlaQ8H6zCVWsaIWbZ2r64f7gbGZdAIDDtQ8Msn4xQdmqS_y4xLBppsA0mtdqNmdOZy7X8BhY8CZaUXYab4tbfN/s1600/bibb+lettuce.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9HqGRRkYsDzKUvSA7grDYa3UIN3SdZE4wpGq4o5hM6cxQpHweml10UAlaQ8H6zCVWsaIWbZ2r64f7gbGZdAIDDtQ8Msn4xQdmqS_y4xLBppsA0mtdqNmdOZy7X8BhY8CZaUXYab4tbfN/s1600/bibb+lettuce.jpg" /></a></div>
<div class="directions" style="margin-top: 10px;">
<span style="font-size: large;"><span><span id="jqReviewText"><b style="color: red;">Asian Lettuce Wraps</b></span></span></span> <b>WW 9 pts (2 wraps with 2 small scoop beef)</b><br />
<div class="ingredients" style="margin-top: 10px;">
<ul tabindex="-1">
<li class="plaincharacterwrap ingredient">
16 lettuce leaves</li>
<li class="plaincharacterwrap ingredient">
1 pound lean ground beef</li>
<li class="plaincharacterwrap ingredient">
1 tablespoon cooking oil</li>
<li class="plaincharacterwrap ingredient">
1 large onion, chopped</li>
<li class="plaincharacterwrap ingredient">
2 cloves fresh garlic, minced</li>
<li class="plaincharacterwrap ingredient">
1 tablespoon soy sauce</li>
<li class="plaincharacterwrap ingredient">
1/4 cup hoisin sauce</li>
<li class="plaincharacterwrap ingredient">
1 teaspoons ground ginger</li>
<li class="plaincharacterwrap ingredient">
1 tablespoon rice wine vinegar</li>
<li class="plaincharacterwrap ingredient">
Asian chile pepper sauce (optional)</li>
<li class="plaincharacterwrap ingredient">
1/2 cup chopped peanuts</li>
<li class="plaincharacterwrap ingredient">
1 bunch green onions, chopped</li>
<li class="plaincharacterwrap ingredient">
2 teaspoons Asian (dark) sesame oil</li>
</ul>
<b>Sauce</b></div>
<ul>
<li><span id="jqReviewText">1 tsp sesame oil</span></li>
<li><span id="jqReviewText">2 T soy</span></li>
<li><span id="jqReviewText">2 T rice vinegar</span></li>
<li><span id="jqReviewText">1 T chile paste</span></li>
</ul>
<span id="jqReviewText">Mix ingredients and spoon desired amount over wrap before rolling. </span>
<br />
<div class="directions" style="margin-top: 10px;">
<h3>
Directions</h3>
<ol>
<li><span class="plaincharacterwrap break">
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
</span></li>
<li><span class="plaincharacterwrap break">
In a medium skillet over high heat, brown the ground
beef in 1 tablespoon of oil, stirring often and reducing the heat to
medium, if necessary. Drain, and set aside to cool. Cook the onion in
the same pan, stirring frequently. Add the garlic, soy sauce, hoisin
sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir.
Stir in chopped peanuts, green onions, sesame oil, and cooked
beef; continue cooking until the onions just begin to wilt, about 2
minutes.
</span></li>
<li><span class="plaincharacterwrap break">
Arrange lettuce leaves around the outer edge of a
large serving platter, and pile meat mixture in the center. To serve,
allow each person to spoon a portion of the meat into a lettuce leaf.
Add desired amount of sauce. Wrap the lettuce around the meat like a burrito, and enjoy!
</span></li>
</ol>
</div>
<a class="nutritionanchor" href="http://hsico-freshcooking.blogspot.com/search/label/lettuce%20wraps" name="nutritionpanel"></a>
<br />
<div class="title">
Nutritional Information</div>
Servings Per Recipe:
4 (2 wraps)<br />
<b>Amount Per Serving</b><br />
<b>Calories</b>:
<span class="calories">388</span><b> Total Fat: </b>
<span class="fat">22.3g</span><b> Cholesterol: </b>
<span class="cholesterol">69mg</span><b> Sodium: </b>
<span class="sodium">580mg</span><b> Total Carbs: </b>
<span class="totalcarbs">24.3g</span> <b>Dietary Fiber: </b>
<span class="dietaryfiber">4.7g</span><b> Protein: </b>
<span class="protein">23.4g</span></div>
hsicohttp://www.blogger.com/profile/08037562544142899223noreply@blogger.com0