Rumbling 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!

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!

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!

April 14-18

My box Friday contained:

• Strawberries
• Spinach
• Red Potatoes
• Peppers
• Leeks

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!

Monday, April 14-  With soccer practice and meetings this evening, I am keeping it simple and having fajitas using some of the peppers from my box.

Tuesday, April 15-  Another quick meal is needed tonight.  Most likely I will make some sort of pasta meal.

Wednesday, April 16-  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.

Spinach Stuffed Chicken Breasts WW 9pts

• 1/2 (10 ounce) package fresh spinach leaves
• 1/2 cup sour cream
• 1/2 cup cream of chicken soup
• 4 slices swiss cheese
• 4 cloves garlic, minced
• 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness (soaked in buttermilk)
• 1 pinch ground black pepper

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Melt 1 tablespoon of butter in a frying pan.  Add pressed garlic and saute.  Add spinach and saute until wilted.
3. Mix soup and sour cream.
4. Remove spinach from heat and stir in 1/2 the cream mixture until combined.
5. 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. 
6. Pour remaining cream mixture over chicken.
7. Bake uncovered for 35-45 minutes in the preheated oven. 

Thursday, April 17-  With the reurn of better weather I hope to grill steaks, camper potatoes served with green beans I forze from previous boxes.
 

Camper Red Potatoes

• 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

Friday, April 18-  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.

Sweet Potato Casserole 7 WW Points  
1 cup all-purpose flour
2/3 cup packed brown sugar
1/4 cup chopped pecans
1/4 cup margarine, melted
1/2 tsp ground cinnamon
4 medium sweet potatoes, peeled and halved
1/2 cup sugar
1 1/2 tsp vanilla extract
1 large egg white
1 (5 oz) can evaporated milk

1. Preheat oven 350 degrees
2. Combine first 5 ingredients in small bowl, stirring to form streusel. Set aside
3. Place potatoes in pot covered with water. Bring to boil, cover and simmer 30 min or until tender. Drain. Mash in large bowl.
4. Stir in 1 cup of streusel topping, sugar, vanilla, egg white and milk.
5. Spoon into 2-qt. casserole coated with cooking spray. Top with remaining streusel.
6. Bake for 45 min.

Serving: 3/4 cup

Calories: 376  Fat: 8.8g  Saturated fat: 1.4g  Monounsaturated fat: 4.1g  Polyunsaturated fat: 2.6g  Protein: 5.4g  Carbohydrate: 70.1g  Fiber: 3.8g  Cholesterol: 1mg  Iron: 1.9mg  Sodium: 115mg  Calcium: 97mg

April 4- April 11

Our box this week consisted of:

• Carrots plus a substitution of carrots for grapefruits
• Green Beans plus extra add on of green beans
• Kale
• Strawberries

Friday, April 4-  Due to the first golf lesson of the season, we opted to go out to dinner after lessons.

Saturday, April 5- I had intentions of cooking but with the husband working on an outdoor project all day, take out was easier.

Sunday, April 6- I picked up marinated steak tips which we grilled along with oven baked red potatoes and roasted asparagus.

Monday, April 7-  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.

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

Risotto

• 2 quarts low-sodium chicken or vegetable broth
• 1/4 cup olive oil, plus more for drizzling
• 1 medium yellow onion, finely chopped
• 1-2 cloves garlic minced
• Kosher salt
• Freshly ground black pepper
• 2 cups Arborio or Carnaroli rice
• 1 cup dry white wine
• 1/4 cup finely grated Parmesan cheese, plus more as needed
• 1/4 cup coarsely chopped fresh Italian parsley leaves
• Juice of half a lemon

1. Place the broth in a medium saucepan over low heat and keep it at a very low simmer. 
2. 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.
3. 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.
4. 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.

Tuesday, April 8-  We have enjoyed the Kale with Orzo recipe many times and it allows any protein accompaniment.  Tonight I serve it with Italian sausage.  I may eliminate the beans in tonight's meal.

Orzo with Kale

• 1/4 teaspoon ground turmeric
• 1 cups uncooked orzo pasta
• 2 tablespoons olive oil
• 3 cloves garlic, sliced
• 1 Red Bell Pepper, diced
• 1 cup Chicken Broth or White Wine
• 1/4 teaspoon crushed red pepper flakes
• 1 bunch kale, stems removed and leaves coarsely chopped
• 1 15oz can of white beans drained and rinsed
• 1 diced tomato or cherry/grape tomatoes halved
• 1 large lemon, juiced
• 1/4 teaspoon ground nutmeg
• 1/4 cup grated Parmesan cheese, or to taste
• salt and black pepper to taste

Directions

1. Bring a large pot of lightly-salted water to a boil; sprinkle the turmeric over the boiling water and stir in the orzo; return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes; drain. Scrape into a mixing bowl and set aside.
2. While orzo is cooking, Heat the olive oil in a large skillet over medium heat. Cook the garlic and red pepper in the hot oil. Add red pepper flakes and broth or wine.  Stir the kale into the broth, cover the skillet with a lid, and cook for 10 minutes. Remove the cover and  add the beans.  Continue cooking and stirring until the kale is tender, about 10 minutes more (add more liquid if necessary). Stir the kale mixture into the orzo along with the lemon juice, nutmeg, Parmesan cheese and tomatoes. Season with salt and pepper. Serve warm or at room temperature.

Nutritional Information

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

Wednesday, April 9-  I reserved some of the blanched green beans for this evening's meal, Chicken Pot Pie.

 

Chicken Pot Pie

• 2 deep dish pie shells 
• 1 can of cream of chicken soup (per a friend's suggestion I am using cream of chicken with herbs)
• Combination of fresh & frozen veggie mix- about 2 cups
• 2-3 cups cooked chicken 
• 3/4 cup milk 
• Salt and pepper to taste
• 1/2 teaspoon thyme

1. Boil chicken in chicken broth.  After it is cool cut in to small pieces 
2. Reserve broth and boil fresh or frozen vegetables for 5 minutes and drain.
3. Pre heat oven 375 degrees 
4. Mix chicken, vegetables, soup and milk in a medium bowl 
5. Add salt and pepper to taste and thyme
6. Pour mixture in pie crust cover with 2nd pie crust 
7. Cook pie for about 30 minutes or until crust is golden brown.  Allow to cool for 5-10 minutes before slicing.

Thursday, April 10-  A simple pasta  meal will be tonight's meal considering we have another activity right after dinner.

Friday, April 11-  Tonight is golf lessons and I will need to stay the entire lesson, which means most likely take out tonight.

March 24-March 27

On Friday I received my Produce Box which consisted of:

• variety of peppers
• carrots
• cucumbers
• tomatoes
• strawberries
• tangerines

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.  

Friday and Saturday were pizza night and take out due to a Girl Scout sleepover.

Sunday I was still recovering from being up all night long, so we opted for fried chicken that evening.

Now the week has begun and I plan to be better at preparing meals!

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.

Tuesday, March 25- Scouts tonight!  I need simple and easy.  I am thinking of sausage and peppers, with peppers from our Box.

Wednesday, March 26- My parents are visitng and they always enjoy my chicken enchiladas.

 Chicken Enchiladas  approx. 7 WW Pts.
1 lb chicken
4oz can of chopped green chile peppers (I'll be using my hot green chiles from last week's Box)
1 small onion
1 can of cream of chicken soup
1/2 cup Sour Cream
1 tsp chili powder
Small Can of Enchilada Sauce
1 package of large sized soft flour tortillas
1 package Mexican cheese (or cheddar)

1. Heat large skillet on med/high heat. Add 1-2 tablespoons of olive oil to coat pan
3. Cook chicken through about 8-10 minutes.
4. While chicken is cooking chop onion
5. Remove chicken to cutting board, add chopped onion to skillet and chili powder
6. While onion is cooking, dice up chicken
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.
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.
9. In a 9 x 13 baking dish lightly cover bottom of pan with the sour cream mixture.
10. Add chicken mixture to tortillas and roll up, place seam side down in baking dish. (tortillas can be touching each other in dish)
11. Cover tortillas with remaining sour cream mixture and sprinkle with cheese
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.

**Meal can be prepared ahead of time and refrigerated. When ready to bake add 15 minutes to bake time or until heated through.

Thursday, March 27- We have tickets to pizza and a movie!  No cooking tonight!!

Carrots, Lettuce, Peppers Oh My! March 7-Mach 11th

Carrots, Lettuce, Peppers Oh My!

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!

My box consisted of:

• carrots
• green peppers
• bibb lettuce
• strawberries
• clementines
• yellow squash

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.

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.

Friday March 7-  Church fish fry was our dinner.

Saturday, March 8-  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.

Sunday, March 9-  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

Crock-Pot Chicken Sweet Potatoes

• 8 boneless, skinless chicken thighs
• 1 teaspoon salt
• ⅛ teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon curry powder
• ½ teaspoon ground ginger
• 3 sweet potatoes, peeled and cubed
• 1 onion, chopped
• 1 cup peach preserves OR apricot preserves
• 3 tablespoons apple cider vinegar
• 1 tablespoon soy sauce
• ½ cup chicken broth or water
• 2 tablespoons cornstarch

1. 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.
2. Combine chicken broth and cornstarch and mix well. Add to slow cooker. Cover and cook on high 10-15 minutes until sauce is thickened.

Monday, March 10-  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.

Tuesday, March 11-  I will make fish tacos using the bibb lettuce roughly cut in place of the slaw. 

Fish Tacos  WW Pts: 9

Marinade

• 1/4 cup extra virgin olive oil
• 2 tablespoons distilled white vinegar
• 2 tablespoons fresh lime juice
• 2 teaspoons lime zest
• 1 1/2 teaspoons honey
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 teaspoon seafood seasoning, such as Old Bay™
• 1/2 teaspoon ground black pepper
• 1 teaspoon hot pepper sauce, or to taste
• 1 pound cod, cut into chunks

Dressing

• 1 (8 ounce) container light sour cream
• 1/2 cup adobo sauce from chipotle peppers
• 2 tablespoons fresh lime juice (I might reduce to 1 tbspn)
• 2 teaspoons lime zest
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/2 teaspoon seafood seasoning, such as Old Bay™
• salt and pepper to taste

• Chopped Cilantro
• packaged cole slaw mix
• 1 (10 ounce) package tortillas
• 3 ripe tomatoes, seeded and diced

Directions

1. 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.
2. 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.
3. 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. (Fish can also be grilled)
4. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and slaw; drizzle with dressing.

Nutritional Information
Calories: 416 * Total Fat: 19.2g * Cholesterol: 43mg * Sodium: 709mg * Total Carbs: 38.5g * Dietary Fiber: 6g * Protein: 22.6g

Produce Box is back and so the menus begin!

February 28-March 6

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!

Other items included: starwberries, broccoli, carrots, bibb lettuce, tomatoes, green peppers and zucchini.

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.

I plan on baking up some Zucchini Bread tomorrow.

 Zucchini Bread

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 teaspoons ground cinnamon
• 1/4 teaspoon baking powder
• 3 eggs
• 2 cups white sugar
• 3 teaspoons vanilla extract
• 1 cup vegetable oil
• 3 cups grated zucchini
• 1 cup chopped walnuts (optional)

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

Friday, March 28-  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.

Saturday, March 1-  I made up Asian Lettuce Wraps using the bibb lettuce from my box.

Asian Lettuce Wraps WW 9 pts (2 wraps with 2 small scoop beef)

• 16 lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 1 teaspoons ground ginger
• 1 tablespoon rice wine vinegar
• Asian chile pepper sauce (optional)
• 1/2 cup chopped peanuts
• 1 bunch green onions, chopped
• 2 teaspoons Asian (dark) sesame oil

Sauce

• 1 tsp sesame oil
• 2 T soy
• 2 T rice vinegar
• 1 T chile paste

Mix ingredients and spoon desired amount over wrap before rolling.

Directions

1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. 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.
3. 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!

Nutritional Information

Servings Per Recipe: 4 (2 wraps)
Amount Per Serving
Calories: 388 Total Fat: 22.3g Cholesterol: 69mg Sodium: 580mg Total Carbs: 24.3g Dietary Fiber: 4.7g Protein: 23.4g

Sunday, March 2-  Dinner was comprised of mac n cheese, roistierre chicken and leftover potatoes.

Monday, March 3-  Dinner will be leftover Lettuce Wraps, mac n cheese, ham steaks and chicken along with fresh sliced oranges.  

Tuesday, March 4-  With the green peppers from my box I'll be using them for fajitas tonight.

Wednesday, March 5-  I plan to use one of the previous frozen crock pot meals for dinner this evening.

Thursday, March 6-  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.

Chicken Pot Pie

• 2 deep dish pie shells 
• 1 can of cream of chicken soup (per a friend's suggestion I am using cream of chicken with herbs)
• Combination of fresh & frozen veggie mix- about 2 cups
• 2-3 cups cooked chicken 
• 3/4 cup milk 
• Salt and pepper to taste
• 1/2 teaspoon thyme

1. Boil chicken in chicken broth.  After it is cool cut in to small pieces 
2. Reserve broth and boil fresh or frozen vegetables for 5 minutes and drain.
3. Pre heat oven 375 degrees 
4. Mix chicken, vegetables, soup and milk in a medium bowl 
5. Add salt and pepper to taste and thyme
6. Pour mixture in pie crust cover with 2nd pie crust 
7. Cook pie for about 30 minutes or until crust is golden brown.  Allow to cool for 5-10 minutes before slicing.

Jan 13-18

Monday, Jan. 13-  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!

Tuesday, Jan. 14- 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.

Wednesday, Jan. 15-  I defrosted one of the crock pot freezer meals prepared earlier to make for dinner tonight. 

Crock-Pot Cheesy Chicken Potato & Broccoli

• 2-4 chicken breasts
• 1 large green pepper, chopped
• 2 cups broccoli, chopped
• 1 lb. red potatoes, sliced thin
• 1 tsp. paprika
• 1 can condensed cream of chicken soup
• 1 Tbsp. Worcestershire sauce
• ¼ cup chopped fresh parsley – (I used dried parsley)
•  ¼lb. (4 oz.) VELVEETA®, cut into ½-inch cubes

1. 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.

Thursday, Jan. 16-  I am thinking tortillini served in a pink sauce and a garden salad for dinner this evening.  Simple but enjoyed by the whole family!

Friday, Jan. 17-  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)


Saturday, Jan. 18-  With the purchase of a new deep fryer, we are eargerly anticipating Beer Battered Fish most likely served with fries and a salad.
Alton Brown's Beer Battered Fish

2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Dash Old Bay Seasoning
1 bottle brown beer, cold
1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
Cornstarch, for dredging
 

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. 

 

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.