September 28- October 4

Our family skipped last weeks Produce Box.  This week we opted for the Fruit Box.  Our Box consisted of a quart of peaches, 2 quarts of apples, a watermelon, grapes and raspberries.

Since our Box is a fruit laden box, I sort inspiration from this blog and my cupbaords for this weeks menu.

Wednesday, September 28th- I defrosted a quart of my homemade sauce to serve over packaged gnocchi along with a garden salad and honey wheat bread.

Thursday, September 29th-  Taken from a previous post on this blog comes tonight's dinner, Fish Tacos.  The Fish Taco recipe was taken from allrecipes.com with a few modifications as follows.

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

Friday, September 30th- Hamburgers and Mac N' Cheese is dinner this evening along with slices of watermelon.  

Saturday, October 1st- Again taken from a previous post is this evening's meal.  Tonights meal had been in a Woman's Day magazine.

Italian Sausage and White Bean Bake Recipe WW Pts: 7

* 3 Tbsp olive oil
* 1 1/2 lb Italian sausages, cut crosswise into 2-in. pieces
* 3 leeks (white and light green parts), sliced into half-moons
* 2 medium carrots, cut into 1/2-in. pieces
* 3 cloves garlic, chopped
* 1/2 cup dry white wine
* 1 28-oz can diced tomatoes
* 2 15-oz cans white beans, such as cannellini, rinsed
* 1 cup fresh flat-leaf parsley, chopped
* Kosher salt and pepper
* 2 cups fresh coarse bread crumbs

1. Heat oven to 375ºF. Heat 1 Tbsp of the oil in a large pot over medium-high heat. Cook the sausages until browned, 6 to 8 minutes; transfer to a plate.

2. Wipe out the pot and heat 1 Tbsp of the remaining oil over medium-high heat. Add the leeks, carrots and garlic and cook, stirring often, until beginning to soften, 5 to 6 minutes.

3. Add the wine and cook for 1 minute. Add the tomatoes and their juices; bring to a boil. Stir in the beans, parsley, sausage, and 1/4 tsp each salt and pepper. Transfer to a 3-qt casserole dish.

4. In a bowl, combine the bread crumbs with the remaining oil and sprinkle over the bean mixture. Bake until golden brown and bubbling, 25 to 30 minutes.

Nutrition Facts Yield 8 Servings
Calories 347 Total Fat 16g Saturated Fat 5g Cholesterol 25mg Sodium 1068mg Total Carbohydrates 34g Dietary Fiber 6g Protein 15g

Sunday, October 2nd- The  Candied Sweet Potato recipe was also posted previously.  I will also do a roasted chicken tonight.  However, I haven't completely decided if it will be the slow roasted recipe I have posted before a different recipe.

Monday, October 3rd- Since this is first day back into the school regimen since Tracking Out and we have soccer practice tonight, tonight's meal will be simple.  Most likely it will be quesidillas and fajitas.

Tuesday, October 4th-  Marinated Steak along with Southern Green Beans and sliced wheat bread will be this evenings meal.
Red Wine Marinade

• 1 cup Red Wine
• 1/4 cup Olive Oil 
• 3 cloves minced garlic
• salt and pepper to taste

Mix ingredients; pour over steaks and refrigerate for 4 hours.  Remove steaks and grill.  Discard marinade.

Southern Green Beans

4 slices bacon

1 large onion sliced

4 cans green beans

salt and black pepper

Fry bacon, remove bacon before it becomes crispy.

In bacon fat fry onion until tender.

Pour 4 cans of green beans into pot. If more water is needed add until green beans are covered.

Season with salt and pepper.

Add bacon.

Bring to boil then let Simmer for about 30-45 minutes. (add water as necessary)

September 14- September 19

This week in addition to my regular box selection, I have ordered a 25lb. box of Roma tomatoes.  Look out Mama Luigi!  I will be using the tomatoes to make a vat of tomato sauce to freeze.  My Box contains the following this week:

• 1 quart of Peaches
• Apples
• Roma Tomatoes
• Medium Watermelon
• Poblano Peppers
• Bunch of Carrots (our Surprise Box Item)

The fruit will make a healthy snack or side for meals.  Although with these many apples, I think an apple crisp or apple cake is in our future!
The tomatoes in my Box will be added to the 25 pound box for sauce.  I will use my sauce recipe (see below) but of course will be scaling it up for the large quantity of tomatoes I will be using.

Revised Tomato Sauce

• 10 ripe tomatoes
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 carrots, shredded
• 4 cloves garlic, minced
• 2 teaspoons dried basil
• 2 teaspoons dried Italian seasoning
• 2 teaspoons dried Rosemary
  
• 1/4 cup Burgundy wine
• 1 bay leaf
• 2 teaspoons pepper
• 1 teaspoon salt
  
• 1/2-1 can tomato paste

Directions

1. Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop tomatoes and puree in blender or food processor.
2. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in basil, Italian seasoning, rosemary and wine. Place bay leaf in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and serve.

Wednesday, September 14-  It's just the girls tonight.  So it will be simple.  Maybe breakfast for dinner tonight!

Thursday, September 15-  We are celebrating my husband's Birthday this evening.

Friday, September 16-  I will try using this stuffed pepper recipe for my poblano peppers.  I used this recipe before with banana peppers and it was delicious! Stuffed Peppers  WW Pts: 7 8 peppers 2 tablespoons butter 1/4 cup chopped onion 1/4 cup chopped celery 1 (14 ounce) can crushed tomatoes 1 (8 ounce) can tomato sauce 2 cloves garlic, minced 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1 1/4 teaspoons salt, divided 1/4 teaspoon ground black pepper, divided 1 egg 1/2 teaspoon Worcestershire sauce 1/4 cup grated Parmesan cheese 1 pound Italian sausage 3/4 cups bread crumbs 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. 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). 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. 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. Bake uncovered in preheated oven for 1 hour. (optional- last 15 minutes sprinkle shredded mozzarella cheese) Amount Per Serving Calories:310 Total Fat: 24g  Dietary Fiber: 1.9g   Saturday, September 17-  With a fresh batch of tomato sauce, I will use some sauce with gnocchi along with a side salad for dinner this evening. Sunday, September 18-  We are headed to the Zoo today, depending when we return will determine our dinner plans tonight.  I will have to wait and see for tonight. Monday, September 19-   Soccer practice tonight which means the kids eat earlier and then the grown ups later.  This results in simple easy meals.  Most likely tonight will be Mexican.  Quesidillas for the girls and fajitas for us.

Zucchini Bread

The Zucchini Bread Recipe I used:

 Zucchini Bread

Ingredients

• 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)

Directions

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.

Nutritional Information

Servings Per Recipe: 24
Amount Per Serving
Calories: 216  Total Fat: 10g Cholesterol: 26mg Sodium: 165mg Total Carbs: 29.4g Dietary Fiber: 0.7g Protein: 2.6g

September 7-September 13

This week in addition to our weekly box we added Spicy Dill Pickles to our order.  Our Box consists of:

• Personal Watermelon
• Kale
• 3 large Sweet Potatoes
• Roma Tomatoes
• Italian Sweet Peppers
• 1 large Zucchini
• 2 surprise Apples
• loaf of bread from La Farm Bakery

Most likely the zucchini will be baked into my Zucchini Bread.  The watermelon will be snacked on as well as the 2 apples.

Wednesday, September 7-  Tonight is a busy evening with lessons and meetings and schedules to keep.  Therefore, I am keeping it simple with sausage, pasta and the bread from my Box.  I am using the frozen tomato sauce I made from an earlier Box's contents.

Thursday, September 8-  Short cut chicken fajitas are dinner.  A late dinner after daugter's book club meeting warrants a quick and easy meal.
 
Friday, September 9-  I made this recipe earlier in the season and thought it was worthy of a repeat tonight.  I found this recipe at allrecipes.com 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 Produce Box.  This recipe without the addition of tomatoes and beans yields 4 WW Pts.  for 1 cup.

Orzo with Kale

• 1/2 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

Saturday, September 10-  Sweet Potato Casserole with a roasted marinated Blueberry Salsa (from another Box) Pork Tenderloin and peas will be this evening's dinner.

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

Sunday, September 10-  I have a dinner party to attend leaving the kids and husband to fend for themselves.  I predict a sports resturant in their future in order to catch some of the NY Giants season opener!

Monday, September 12-  After returning from soccer practice the grown ups will dine on Grilled Steak with grilled peppers and onions and sliced watermelon, along with a bottle of wine.  I'll have fed the children pasta or mac n' cheese earlier along with watermelon.

Tuesday, September 13-  Perhaps leftovers tonight?  It's one of those evenings where the kids will eat earlier and the adults eat after golf practice.  It needs to be simple and not too heavy considering it will be a late dinner. Hmmmm....what to cook?

August 31- September 6

This week our Produce Box consisted of:

• 2 Personal Watermelons
• Garlic
• Mix of Zucchini and Yellow Squash
• Heirloom Tomatoes
• Butternut Squash
• Surprise Item- peppers

We also added a bag of peanuts to our order.

Wednesday, August 31- Using garlic and sliced peppers from my Box, I will be microwaving chicken breasts in my Pampered Chef Deep Covered Baker.  I will also add some Italian seasoning to the chicken.  I will saute diced squash and zucchini (from my Box) in a little olive oil along with minced garlic and diced pepper (from my Box).  Slices of fresh watermelon (again from my Box) will round out this meal.

Thursday, September 1-  I was inspired by the Newsletter to make the Butternut Squash Enchiladas (they reminded me of my squash & zucchini burritos).  After a quick Google search for additional suggestions, I came up with this revised version of Butternut Squash Enchiladas.
Butternut Squash Enchiladas

Serves 8

• 1 Tbs. olive oil
• 1 butternut squash (11/2 lb.), halved and seeded
• 1 medium onion, diced (1 cup)
• 1 chipotle chiles in adobo sauce, drained and diced, plus 2 teaspoons sauce (if this is too much heat, use chili powder to your liking)
• 1/4 cup salsa (increase to 1/2 cup if you omit the chipotle chiles above)
• 1 clove garlic, minced (1 tsp. )
• 1 tsp. ground cumin
• 1/2 tsp. ground nutmeg
• 1 can of black beans rinsed and drained
• 3 green onions, chopped (1/3 cup)
• 1 16-oz. can enchilada sauce (salsa verde can be substituted)
• 8 flour or corn tortillas
• 1 cup shredded reduced-fat Cheddar cheese

1. Preheat oven to 350°F. Place squash cut-side down on baking sheet. Roast 45 minutes, or until soft. Cool until easy to handle. Scoop squash into bowl, and mash.

2. Heat oil in saucepan over medium-high heat. Add onion, and saute 5 to 7 minutes, or until soft. Add chipotle, adobo sauce, and garlic. Cook 1 minute, stirring often.

3. Stir in mashed squash, salsa, cumin, and nutmeg. Cook 3 minutes more, or until heated through. Remove from heat, and fold in green onions and beans.

4. Preheat oven to 350°F. Spread 1 cup enchilada sauce over bottom of 13- x 9-inch baking dish. Divide filling among tortillas, and roll loosely. Place filled, rolled tortillas in baking dish. Top with remaining enchilada sauce and Cheddar cheese. Bake 30 minutes, or until top begins to brown and sauce is bubbly.

Friday, September 2-    That fish has swum away from me again but tonight I caught it! ;)

Again last week I had planned to make fish and again it didn't happen.  But tonight is the night!  To be served along with couscous and green beans.

Easy Tilapia with Wine and Tomato  WW Points: 6

* 4 (4 ounce) fillets tilapia

* salt and pepper to taste

* olive oil

* 4 cloves garlic, pressed

* 4 fresh basil leaves, chopped (can substitute dried)

* 1-2 large tomato, chopped

* 1 cup white wine

1. Preheat oven to 375.

2. Place the tilapia fillets side by side in a lightly sprayed baking dish. Season each one with salt and pepper. Drizzle olive oil over the top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything.

3. Place in preheated oven, and cook for 15-25 minutes, or until fish flakes easily with a fork.

 

Saturday, September 3-  We are attending a party tonight.  No cooking for me!

Sunday, September 4-  We are hosting friends for a Labor Day Backyard BBQ.  Hamburgers and hotdogs tonight.

Monday, September 5-  I see a garlic seasoned steak with grilled peppers and onions on the menu.  Of course that steak might be replaced with The Meat House marinated merlot steak tips if I can twist my husband's arm, (I don't think much twisting will be needed!).  A garden salad, grilled red garlic and sliced watermelon will complete this meal.

Garlic Grilled Rosemary Potatoes- my own original recipe
10 Red Potatoes
3-4 cloves minced Garlic
1/2-1 onion thinly sliced
Rosemary
Olive Oil

• Boil potatoes until tender.  Rinse under cold water
• Quarter potatoes and place in lightly sprayed heavy duty foil packet
• Add sliced onions and Sprinkle with rosemary and the minced garlic
• Drizzle with olive oil
• Seal packet and place on preheated grill
• Grill for about 10 minutes on each side

Tuesday, September 6-  I am leaning towards an Italian sausage inspired meal just not quite sure exactly what it will be yet.