March 1- March 6

I wasn't thrilled with the pork meal I made, don't think that we'll do that one again.  The potato salad was a different and nice change from the mayo-ladden salads. I still haven't made the sweet potato burritos.  Maybe sometime soon I will give it another try.

Thursday, March 1- Grilling Hamburgers and hotdogs tonight and serving it with a lighter version of macaroni salad.

Lightened Up Macaroni Salad

Servings: 7 • Size: 3/4 cup Points: 3 pts

• 6 oz dry elbow macaroni
• 1/4 cup light mayonnaise
• 2 tomatoes, diced
• 1/2 cup chopped bell pepper
• 1/4 cup red onion, diced
• 1 tbsp white vinegar
• 1 tbsp Dijon mustard
• 1 tsp oregano
• dash of garlic powder (I am using Garlic Garlic)
• salt and fresh pepper to taste

Cook pasta in salted water according to package directions. While pasta is cooking, combine all ingredients and mix well. When pasta is done (do not overcook) rinse under cold water. Combine pasta with other ingredients and season with salt and pepper. Chill before serving.

Friday, March 2-  I have made a grilled tuna dish that my husband loves.  If tuna steaks aren't too expensive that will be tonight's meal.

Grilled Teriyaki Tuna Wraps 7 Pts (w/ Ole Tortilla Wrappers)

• 3 8 ounces tuna steaks, 1-inch thick*
• 1/3 cup soy sauce
• 2 cloves garlic, minced
• 1 1/2 teaspoons packed brown sugar
• 1 1/2 teaspoons finely shredded fresh ginger
• 8 10 inches flour tortillas
• 1 tablespoon cooking oil
• 3/4 cup fat-free dairy sour cream
• 3/4 cup bottled honey-mustard salad dressing
• 2 cups lightly packed arugula leaves
• 1 large red onion, sliced (1 cup)
• 1 medium tomato, chopped (1 cup)

Directions

1. Place fish in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, garlic, sugar, and ginger; pour over fish. Seal bag. Marinate in refrigerator 1 to 2 hours; turn bag occasionally. Drain; discard marinade. For charcoal grill, grill fish on greased rack of uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily (tuna may be slightly pink in center), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover; grill as above.) Cut tuna into 1/2-inch chunks. Brush both sides of tortillas lightly with cooking oil and place 2 at a time on grill rack for 30 to 45 seconds or just until warmed.

2. In a medium bowl stir together sour cream and salad dressing. For each wrap, spread 3 tablespoons of the sour cream mixture on a tortilla. Place some of the tuna near an edge of tortilla. Top with some of the arugula, onion, and tomato. Fold edge over filling; fold in the sides and roll up. Makes 8 wraps.

From the Test Kitchen

• Note *To substitute one 1-1/2-pound beef flank steak, marinate as above. Grill directly over medium coals 17 to 21 minutes or until medium (160 degree F); turn once. Serve as above.

Nutrition Facts (Grilled Teriyaki Tuna Wraps)

• Servings Per Recipe 8, Calories 384, Protein (gm) 25, Carbohydrate (gm) 35, Fat, total (gm) 15, Cholesterol (mg) 42, Saturated fat (gm) 3, Monosaturated fat (gm) 4, Polyunsaturated fat (gm) 3, Dietary Fiber, total (gm) 2

Saturday, March 3-  I am thinking a trip to the Meat House is in order for their delicious marinated steak tips.  We'll grill the steaks along with some red potatoes and if asparagus is on sale that as well! WW Pts: Steak 2oz = 2.5Pts; Red Poatoes 8oz = 3Pts.

Sunday, March 4- I am a little hesitant that this will be enough to both stuff and cover the chicken but that is an easy fix if necessary.   I stumbled upon this recipe on skinnytaste.com

Chicken Rollatini with Spinach alla Parmigiana
Servings: 8 • Serving Size: 1 stuffed breast • Points: 4 pts

• 8 thin chicken cutlets, 3 oz each
• 1/2 cup Italian seasoned breadcrumbs
• 1/4 cup grated parmesan cheese, divided
• 6 tablespoons egg whites or egg beaters
• 5 oz frozen spinach, squeezed dry of any liquid
• 6 tbsp part skim ricotta cheese
• 6 oz part skim mozzarella
• olive oil non-stick spray
• 1 cup your favorite marinara sauce
• salt and pepper to taste
  

Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.

Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.

Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.

Bake 25 minutes. Remove from oven, top with sauce then cheese.  Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

Monday, March 5-  I have made this meal many times before, BBQ Pork Sandwiches.  I am thinking Southern Green Beans would be a good side and any left over macaroni salad from early.  I will use my Pampered Chef Deep Covered Baker to microwave some boneless pork strips sprinkled with some BBQ seasoning. (Rolls 2Pts.; Pork 2oz = 3Pts; 1Pt Sauce)

• Brush with oil and rub seasoning onto pork. Place into baker, cover and microwave on HIGH for 6-10 minutes or until internal temperature reaches 150. Remove from microwave, keep it covered for 10 minutes allowing the temperature to rise to 160. Top with Barbecue Sauce and server as main dish, or shred meat and use in sandwiches.

Barbecue Sauce

1 cup ketchup

2 Tbsp Barbecue Rub

¼ cup brown sugar

2 tsp cider or white vinegar

• Combine ingredients and bring to boil, stir occasionally.

Tuesday, March 6-  I have made baked ziti for years but stumbled upon this lighter version on Skinnytaste.com  I'll give it a shot and serve it with a green salad and some sliced bread.

Low Fat Baked Ziti with Spinach
 Servings: 8 • Serving Size: approx 2 cups • Points: 6 pts
Calories: 331.9 • Fat: 7.1 g • Protein: 17.5 g • Carb: 54.7 g • Fiber: 7.8 g

• 1 lb high fiber ziti
• 28 oz crushed tomatoes
• 1 tsp olive oil
• 3 cloves garlic,minced
• 1/2 onion diced
• 10 oz frozen spinach, thawed
• 1 tsp oregano
• 2 tbsp chopped fresh basil
• salt and fresh pepper to taste
• 8 oz fat-free ricotta
• 1/4 cup Parmesan
• 2 cups (8 oz) part skim mozzarella
• Spray olive oil

Preheat oven to 375°. Spray a 9x13-inch baking pan with oil spray.

In a large pot of salted water, cook pasta according to instructions until al dente. Drain and return to pot.

Meanwhile, in a medium saucepan, add olive oil and sauté onions and garlic. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper.

Add sauce to the pasta and combine the ziti. Add half of the mozzarella, all the Parmesan cheese and ricotta. Mix well then transfer to the baking pan.

Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella.

Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.

June 8- June 14

This week's Produce Box consists of:

• 1 quart sweet Red Cherries
• 1 pint Blueberries
• 6 ears Sweet Corn
• Fingerling or Red Potatoes
• Green Squash Variety (2 lbs)
• Greenhouse cucumber

I will using the zucchini along with the blueberries from my Box to make up some more Blueberry Zucchini Bread  I made this with only 2 cups of sugar.  I also made it in 2 loaf pans baked for 1 hour and 10 minutes.I will be making some more zucchini blueberry bread.  And blueberry smoothies!

Wednesday, June 8-  I delivered for the Produce Box today, filling in for one of the area coordinators.  It was a big delivery and HOT!  Tonight I have a school function to attend as well.  I think it will be either be sandwiches accompanied by the fruit in my Box.  Or take out.

Thursday, June 9- BBQ Pork Sandwiches and corn on the cob is tonight's meal.  I will use my Pampered Chef Deep Covered Baker to microwave some boneless pork strips sprinkled with some BBQ seasoning.

• Brush with oil and rub seasoning onto pork. Place into baker, cover and microwave on HIGH for 6-10 minutes or until internal temperature reaches 150. Remove from microwave, keep it covered for 10 minutes allowing the temperature to rise to 160. Top with Barbecue Sauce and server as main dish, or shred meat and use in sandwiches.

Barbecue Sauce

1 cup ketchup

2 Tbsp Barbecue Rub

¼ cup brown sugar

2 tsp cider or white vinegar

• Combine ingredients and bring to boil, stir occasionally.

Friday, June 10-  One of my daughter's will be attending a pizza sleepover, I think this may be an excuse for the rest of us to go out for dinner!

Saturday, June 11- Grilled Chicken and Peaches tonight.  I hope to stop by DJ's Berry Patch today and pick up some peaches. 

Grilled Chicken and Peaches

1 cup  Italian Dressing 

4 small  boneless skinless chicken breast halves (1 lb.)

1/4 cup balsamic vinegar

1/4 cup  molasses

4 ripe peaches, halved, pitted

 
POUR dressing over chicken; cover. Refrigerate 1 hour to marinate. Drain chicken; discard marinade. Mix vinegar and molasses until well blended; brush onto cut sides of peach halves. Set aside.
PREHEAT greased grill to medium heat. Grill chicken 8 min. on each side or until chicken is cooked through (180°F), adding peaches to the grill for the last 6 min. of the chicken grilling time and turning and brushing peaches occasionally with any remaining vinegar mixture.
PLACE chicken on serving platter. Cut peaches into slices; spoon over chicken. Drizzle with any remaining vinegar mixture.

Variation  Prepare as directed, using 4 boneless pork chops, 1/2 inch thick (about 1 lb.). Grill 6 to 7 min. on each side or until chops are cooked through.

Sunday, June 12-  I never made the Italian Style Fish.  I think tonight that will be dinner.  Italian Style Fish (olive oil, Italian seasonings, minced garlic, diced tomatoes and a splash of fresh lemon juice).  I'll serve it with my Camper Red Potato Packets (sliced red potatoes, dabs of butter, sliced onion or onion powder- grilled until browned and crispy about 30-40 minutes on low heat). 

Monday, June 13-  I have had a yearning for some homemade Baked Ziti.  So tonight we'll have baked ziti, bread and a green salad.

Tuesday, June 14-  Mexican tonight!  This is the night when we can't eat as a full family due to golf lessons.  So the girls will have cheese quesidillas and we'll eat steak fajitas later.  I am hoping to use the great fajita steak marinade we found from Alton Brown.

May 18- May 24

This week's Produce Box contains:

Blueberries

Strawberries

Romain Lettuce

Pointed Head Cabbage

Cucumbers

1.5 shares of tomatoes

The fresh blueberries will probably be incorporated into blueberry pancakes or blueberry muffins.  The strawberries are a great snack as well as a wonderful way to jazz up toaster waffles!

As it always seems to happen a few things got reworked for the week.  Some meals were made on a different day and others were completely skipped.  Rather then prepare the meal I had planned for Friday, I took some of those ingredients and other ingredients from my Box and kitchen and made Pork Stir Fried Rice.   Unfortunately, the crock pork recipe was skipped over again!  One of these days I WILL make that recipe!

Pork Fried Rice

• vegetable oil
• 3 eggs
• 3 cloves garlic thinly sliced
• half an onion finely chopped (I used a red onion but any variety or even scallions can be substituted)
• 2 pork chops cubed
• 2 cups of diced vegetable medley (I used my garden peas, carrots, red pepper & bok choy)
• 3 cups of cooked cold rice
• 3 tablespoons soy sauce

1. Heat  a tablespoon of oil in a pan.  Add eggs and stir (like making scrambled eggs) remove from heat when just set.
2. Heat 2 tablespoons of oil in wok.  Add garlic and onion.  Saute for 5 minutes then add pork. 
3. When pork is cooked through add vegetable mix except bok choy.  Cook for about 5 minutes.
4. Add rice and soy sauce.  Separate rice and incorporate the soy sauce into mixture.
5. Once rice is heated through add eggs and bok choy.  Cook for an additional 2-3 minutes.  If mixture is dry add some more soy sauce.

Wednesday, May 18-  Today is my youngest daughter's Birthday.  Per her request we are having a favorite of hers, Chick Fil A.  Followed by ice cream Birthday cake!

Thursday, May 19- Mexican tonight!  I'll make quesadillas for the girls and the adults will dine on either fajitas or soft tacos.  I'll also serve a fresh salad with the romaine, tomatoes and cucumbers from my Box.

Friday, May 20-  I'll make my homemade cole slaw with the cabbage from my Box and serve it along with grilled asparagus and BBQ Chicken Sandwiches.

BBQ Chicken

olive oil and a couple of cloves of garlic pressed in
3 or 4 chicken breasts.
Barbecue Rub

1. Rub oil on to chicken and then rub thoroughly with Barbeque Rub.
2. Place in Deep Covered Baker in microwave for 11 minutes.
3. Meanwhile, make barbecue sauce** (see below).
4. When chicken breasts are cooked, take out of deep covered baker and place on cutting
board and fork pull them apart OR cut up with the Salad Choppers right in the Baker. Place
pulled chicken back in baker and add barbecue sauce (about ½ - 2/3 of recipe).
6. Serve with buns.

Sauce: 1 cup ketchup, ¼ cup brown sugar, firmly packed, 2 tablespoons Barbecue Rub, 2 teaspoons vinegar

Combine ingredients in (2-qt.) Saucepan. Bring to a boil, stirring occasionally; remove
from heat. Reserve half of the sauce for serving.  

Cole Slaw
1 head of Cabbage shredded
1/4 pound shredded or julienne Carrots
1 Onion finely chopped
1/2 cup Mayonnaise
1 tablespoon Vinegar
2 teaspoons Sugar
1/4 teaspoon Salt

Mix Mayo, Vinegar, Sugar & Salt in non-reactivate bowl. Add shredded Cabbage, Carrots and diced Onion. Mix well. Chill before serving.

Saturday, May 21-  Since it Birthday Party day I think we may continue the celebration with pizza!

Sunday, May 22- Tonight would be ideal for the slow cooker pork recipe I haven't seemed to get around to making.  Between church in the morning and a late afternoon soccer game, knowing dinner is taken care of would be wonderful.  A fresh salad and bread would round out this meal nicely.

Easy Slow Cooker Pork Chops  12 WW Pts.

• 4 (1 inch thick) pork chops
• 1 tablespoon vegetable oil
• 1 cup sliced onions
• 1/4 cup chicken stock
• 1 (20 ounce) can apple pie filling
• 2 large sweet potatoes, peeled and cut into large chunks

Directions

1. In a large skillet, heat oil over medium-high heat. Season pork chops with salt and pepper, and then brown them in the hot skillet. Remove from heat.
2. Spray the inside surface of a slow cooker with cooking spray. Arrange sliced onions in the bottom, and place pork chops on top of onions. Pour chicken stock over chops, and top with apple pie filling. Cook on Low for 5 to 6 hours, adding sweet potatoes during the last 3 hours of cooking.

Nutritional Information     Servings Per Recipe: 4

Calories: 567  Total Fat: 11.9g  Cholesterol: 59mg  Sodium: 1299mg  Total Carbs: 88.1g  Dietary Fiber: 9g  Protein: 28.3g 

Monday, May 23-  I am going to try a recipe a friend posted on Facebook recently, Ranch Style Fish Tostadas.  I may vary the recipe slightly.

Ranch Style Fish Tostadas

8 corn tortillas (6 in.)

1 lb.  white Fish Fillets

1/2 cup KRAFT Cucumber Ranch Dressing or KRAFT Peppercorn Ranch Dressing, divided

2-1/2 cups  bagged coleslaw blend (cabbage slaw mix)

1 medium green pepper, chopped

1 medium  red onion, chopped

 

PREHEAT oven to 350°F. Spray both sides of tortillas with cooking spray; place in single layer on baking sheet. Bake 10 min. or until crisp and lightly browned.

MEANWHILE, heat large nonstick skillet on medium heat. Spray with cooking spray. Add fish; cook 5 min. on each side or until fish flakes easily with fork. Remove from heat. Use a fork to break up the fish into smaller pieces. Stir in half of the dressing.

ADD remaining dressing to coleslaw blend; toss lightly. Spoon evenly onto tortillas; top with fish mixture, peppers and onion.

Calories  370 Total fat  13 g Saturated fat  2 g Cholesterol  50 mg Sodium  390 mg Carbohydrate 37 g Dietary fiber 6 g Sugars 9 g Protein 25 g

Tuesday, May24-  I just picked up a Family Circle magazine with a grilling section.  I'll need a day to read through it, but I am sure I will be inspired by at least one of the recipes.  I'll update with my choice later.

It worked! Menu January 19- January 25

I don't know why I am surprised it worked.  I did it all Summer long.  Planning out last week's menu yielded different dinners breaking the habit of same old same old every night.  I also didn't feel like I lived at the grocery store.  Instead I made 2 trips, 1 for my initial weekly shopping and another for fresh bread and other fresh produce.  Plus, we had ample leftovers to freeze for another day as well as delicious lunches!

Wednesday, January 19-  Marinated Steak Fajitas will be tonight's meal.  We will not be able to eat as a family due to my daughter's book club meeting.  This meal is easy to make and my husband can reheat the steak easily to eat when he comes home.  

Thursday, January 20-  Tonight needs to be a quick dinner fixing evening due again to meetings and appointments.  As long as pork is on sale at the grocery store, I plan to use my crock pot to make Pulled BBQ Pork Sandwiches.  If boneless pork ribs are not on sale I will use boneless chicken breasts from my freezer.  I will make the Black Bean Salad I had put on last week's menu but didn't make (opting for a leftover night in place of Tuesday's menu).

Crock Pot Pulled BBQ Sandwiches

Place pork in crock pot.

Pour BBQ Sauce over meat and add your favorite grilling seasonings.

Cook on low for 6 hours.

Drain some liquid from crock pot, pull meat apart, add more BBQ sauce and cook an additional 15 minutes or until sauce is heated through.

Serve on sandwich rolls.

Friday, January 21-  We are having a dinner guest this evening.  As a treat for my daughter and her guest, I plan on picking up a Papa Murphy pizza to serve for dinner. 

Saturday, January 22-  Lemon Shrimp and Linguine  My father makes this meal as part of his VFW Dinners.  He also made it while visiting over the holidays and it was great.  I'll need to call him to get this recipe.

Sunday, January 23-   We are surprising our daughters with tickets to the live performance of The Lion King.  Since we won't get home until the early evening, I think we might use our Twongo coupon at Abbey Road.

Monday, January 24-  I think I have a beef roast in my freezer.  If so, I will use my slow cooker again tonight to make an Onion Flavored Beef Roast.

1 Onion cut up

1 Packet of Dried Onion Soup Mix

1 Cup of Beef Broth

1/4 cup of Red Wine

Onion Seasoning, Salt and Pepper

1. Place cut up onion in slow cooker
2. Using Onion Seasoning, salt and pepper, season the roast and place in slow cooker.
3. Dissolve soup mix into the cup of broth and pour into slow cooker.
4. Pour wine into the slow cooker and place on Low heat for 6-8 hours.
5. If you wish to make a gravy: Take about 1-2 cups of liquid from slow cooker and pour into a saucepan, reserving 1/4-1/2 cup.  Dissolve approx. 1-2 tablespoons of flour into the reserved liquid.  Whisk the mixture into the saucepan.  Bring to boil and then simmer until thickened.

I am thinking Apple Sweet Potatoes will be a nice accompaniment to this dish.  (Recipe to come)

Tuesday, January 25-  Cheeseburgers and Sour Cream Potato Salad are on the menu tonight.

Sour Cream Potato Salad

Potatoes

2-3 Hard Boil Eggs

Mayonassie

1/2 cup Sour Cream

3 Green Onions

Bacon Bits

Shredded Cheddar Cheese

1. Boil potatoes until tender.
2. Quarter potatoes.
3. Mix mayo and 1/2 cup of sour cream into potatoes.
4. Add 2-3 cut up hard boil eggs, diced tomatoes, 3 chopped green onions, bacon bits and shredded cheddar cheese