New Year

Well between no Produce Box , the kids tracked out and the Holidays I have not been very good about planning my weekly menus.  Here's the start to a New Year and an effort to keep planning my menus despite the hiatus of the Produce Box.

Monday, January 3, 2012-  With company in town my husband had someone to eat lamb with.  (I don't are for this type of meat.)  The rest of us had steak along with green beans I froze from an earlier Produce Box and baked potatoes.

Tuesday, January 4-  With very cold temperatures it seemed perfect for soup.  I threw together Tastefully Simple's Potato Soup, along with the addition 2 diced potatoes, and I made Tastefully Simple's Beer Bread using ginger ale which my kids prefer.

Wednesday, January 5-  Tonight needs to be rather easy and quick since we have a busy evening of music lessons and Girl Scout meetings.  Baked Italian Sausage served over spaghetti along with the left over bread from Tuesday.

Thursday, January 6-  I found the below recipe on Woman's Day Month of Recipes.  I plan to increase the garlic (and mince it), dice the onion and I will cut the chicken up after it is cooked and add it back to the pan in small slices.  I will also eliminate the olives since only one of my family members eats them.

Spanish-Style Chicken and Rice 9 WW Points

• 1 tablespoon(s) olive oil
• 1 1/2 pound(s) boneless, skinless chicken breasts, cut into 3-in. pieces
• Kosher salt and pepper
• 1  onion, thinly sliced
• 1  green bell pepper, thinly sliced
• 2 clove(s) garlic, thinly sliced
• 2 can(s) diced tomatoes with chilies (such as Del Monte, Hunt’s or Ro-Tel)
• 3/4 cup(s) long-grain white rice
• 1/2 cup(s) fresh flat-leaf parsley, chopped
• 1/4 cup(s) pimiento-stuffed olives, chopped (optional)

Directions

1. Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 tsp each salt and pepper and cook on one side until golden brown, about 3 minutes.
2. Turn the chicken, moving it to the outsides of the skillet. Add the onion, bell pepper and garlic and cook, stirring occasionally, for 5 minutes.
3. Add the tomatoes (and their juices) and 1 cup water to the skillet, then stir in the rice. Simmer, covered, until the rice is tender, 18 to 20 minutes. Sprinkle with the parsley and olives (if using).

Friday, January 7- My girls have a Girl Scout function tonight.  Which means they will probably be treated to Chick Fil La, while perhaps this will be an opportunity for a mini date night with my husband.


Saturday, January 8- This recipe was originally written for the stove top.  I plan to use my crock pot instead, as others on allrecipes.com have done, and serve it more as a stew.

Cider Pork Chop Stew Dinner 9 WW Points

• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 bone-in pork loin chops, 1 inch thick
• 1 tablespoon olive or vegetable oil
• 2 cups apple cider
• 4 medium red potatoes, cubed
• 1 medium onion, cut into 1/2-inch pieces
• 1 large carrot, cut into 1/2 inch pieces
• 1 small turnip or rutabaga, peeled and cubed
• 3 cloves garlic minced
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground nutmeg
• 3/4 cup half-and-half cream

Directions

1. Combine the thyme, salt and pepper; rub over both sides of pork chops. In a large skillet over medium heat, brown the chops in oil on both sides. Remove and cut in small chunks.
2. Add cider to the pan, stirring to loosen any browned bits. Place the potatoes, onion, carrot, turnip and pork chops into slow cooker.  Pour juices from pan over mixture.  Heat on low for 6-8 hours.
3. For gravy, pour pan juices into a saucepan and bring to a boil; cook, uncovered, until reduced to 3/4 cup. In a small bowl, combine the flour, nutmeg and cream until smooth. Stir into reduced liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. 
4. Pour gravy over meat and vegetables.  Serve in bowls.  Suggestion to serve over egg noodles or rice for a heartier meal.

Sunday, January 9-  Ikea's Swedish Meatballs will be dinner served over egg noodles.


Monday, January 10- I stumbled upon this recipe on allrecipes.com  I took other reviewers suggestions and the below recipe is based on them. 
Slow Cooker Beef Barley Soup  WW Points 7

• 1 1/2 lbs. stew meat cubed
• 1 onion, chopped
• 2 tablespoons oil
• 2 cloves garlic minced
• 3 carrots, chopped
• 3 stalks celery, chopped
• 6 cups water*
• 6 cubes beef bouillon cube*
• 1 cup red wine
• 1 tablespoon Worcestershire sauce
• 1 teaspoon basil
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1/4 teaspoon ground black pepper
• 2 (14 ounce) cans diced tomatoes
• 3/4 to 1 cup pearl barley (not instant)
• 3 cups frozen mixed vegetables
• salt to taste
• ground black pepper to taste
• **6 cups of beef broth can be substituted for the 6 cups water and beef boullion

Directions

1. Heat oil in pan and brown stew meat with chopped onion on stove top.  Remove and add to slow cooker.
2. Add to slow cooker all ingredients except frozen vegetables.  Cook on low for 8-9 hours.
3. Add frozen vegetables increase to High and cook 30-45 minutes.
4. Season with additional salt and pepper to taste.