August 22- August 28

Today's Box contained: Chambourcin Grapes, Bibb Lettuce, 6 ears of Corn, Butternut Squash, 4 Field Tomatoes and 2 cucumbers.

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.

 With some leftover Sweet Potatoes from an earlier Box, I intend to make this week Sweet Potato Cake.

Sweet Potato Cake

2 1/2 self rising flour
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1 cups oil
2 cups sugar
4 eggs
1/4 cup Hot water
1 1/2 cups peeled and grated sweet potatoes
1 cup pecans, chopped
1 tsp vanilla

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)
Bake at 350 for 30-35 minutes.
Frost after cooling.
Recipe reprinted from Michelle Gemmel

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.)

Wednesday, August 22-  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.

Chicken Pot Pie 6 WW Pts

• 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)
• 1or 2 cans of veg-all vegetables (or combination of fresh & frozen veggie mix- I used carrots, celery, onion, peas & corn)
• 2-3 cups cooked chicken 
• 1/2-3/4 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, August 23-  It's just us girls tonight.  I'm thinking of turkey meatballs over pasta and sliced bread.

Friday, August 24-  Golf night which usually means take out.

Saturday, August 25- We decided to go out for BBQ.

Sunday, August 26-  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).

Butternut Squash Casserole- from Williams-Sonoma

Casserole:

4 cups butternut squash puree

1/2 cup sugar

1 cup milk

1 tsp vanilla

1 tsp orange extract

1/4 tsp salt

2 Tbsp all-purpose flour

3 large eggs

4 Tbsp unsalted butter, melted
Topping:

1 cup vanilla wafers, crushed

1/2 cup unsalted butter, melted

1 cup brown sugar

1. Preheat oven to 425 F. Lightly grease a casserole dish (4 - 6 cup capacity).

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.

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.

Monday, August 27- 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.

Leaner Turkey Cranberry Wreath

Servings: 8 (approximately 2 crescent triangles per stuffed sandwich)
Weight Watchers: 10 PointsPlus per serving

• 2 cups light meat turkey, chopped or shredded (no skin)
• 5 ounces reduced fat Swiss cheese, shredded or diced up
• 1/2 cup diced celery
• 1/2 cup sweetened dried cranberries
• 3 tablespoons snipped fresh parsley
• 1/2 cup fat-free mayonnaise
• 2 tablespoons dijon mustard
• 1/2 teaspoon coarsely ground black pepper
• 2 tubes (16 rolls total) reduced fat crescent rolls
• 1 egg white, lightly beaten, for wash

1. Preheat oven to 375 degrees F.
2. 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.
3. Scoop filling evenly over the crescent roll wreath, then finish assembling the wreath.  Brush wreath with egg white.
4. Bake 25-30 minutes or until golden brown.

Tuesday, August 28- 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.

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