Jan. 6-12, 2014

Monday, Jan. 6- After preparing 9 slow cooker freezer meals, I made Tastefully Simple's Creamy Rice soup and added some cooked chicken to it for dinner.

Tuesday, Jan. 7-  I preapred one of the freezer meals for dinner, the chucnky beef stew and served it over cooked barley.  Side note it needs at least 8 hours on low.

Chunky Beef Stew

Yield: 4 servings

• 1 lb stewing beef
• 2 T olive oil
• 4 c beef stock
• 1 c chopped onion
• 1 c chopped celery
• 3 peeled and chopped carrots
• 2 white potatoes
• 1 28oz can diced tomatoes
• ½ t rosemary
• ½ t thyme

1. Brown the beef and vegetables in a pot with some olive oil before tossing into the slow cooker
2. Add the rest of the ingredients and cook on low for 6 hours or until meat is tender
3. Season to taste and serve

Wednesday, Jan. 8-  With some leftover steak, I prepared steak fajitas for dinner.

Thursday, Jan. 9-  Although some leftovers have been eaten for lunch, there was still alot of the stew and soup remaning.  So this evening was a pot luck of leftovers.

Friday, Jan. 10-  I will make Asian Glazed Chicken Thighs and serve it over rice. Recipe found on allrecipes.com

Asian Glazed Chicken Thighs

Original recipe makes 4 servings 

• 1/2 cup rice vinegar
• 5 tablespoons honey
• 1/3 cup soy sauce (such as Silver Swan®)
• 1/4 cup Asian (toasted) sesame oil
• 3 tablespoons Asian chili garlic sauce

• 3 tablespoons minced garlic
• salt to taste
• 8 skinless, boneless chicken thighs
• 1 tablespoon chopped green onion (optional)

1. Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
4. Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.

 Saturday, Jan. 11- We plan on heading over to the Meat House and will pick up dinner there.  We might stop off at Trader Joe's and add a side from their freezer section to dinner.

Sunday, Jan. 12-  I will either make the frozen crusted fish I have along with a veggie and some perogie.  Or we'll come up with something else for dinner.

Pulling my recipes together this week 3/21-3/26

I always seem to fall at bay with keeping up a weekly menu when TPB is not in season.  Which is one of many reasons I enjoy getting fresh produce delivered to my doorstep every week.  Subsequently, both my waistline and budget have seen the effects of not planning each week.  With the beginning of The Produce Box season right around the corner, I am getting a kick start into creating my weekly menus again.  Below is a compilation of recipes I am inspired to try this week.

Thursday, March 21- With much cooler temps and book club tonight, I opted for a warm and simple meal, Tastfully Simple's Potato Soup with diced ham along with sliced warm bread.
Perfectly Potato & Ham Cheddar Soup
Perfectly Potato Cheddar Soup Mix
5 cups hot water
1 Tbsp. Onion Onion
1 cup cubed cooked ham
Prepare Perfectly Potato Cheddar Soup Mix as directed on package with water. Add remaining ingredients; simmer 30-40 minutes. Makes 5-6 servings.

Friday, March 22-  We might be running an errand which will result in a quick fast food dinner. (I know not healthy or economical) 

Saturday, March 23-  My daughters have a dinner date and dance with their father tonight :)  Leftovers for me!

Sunday, March 24-  I'll throw together my Chicken Pot Pie for this cold evening, always a crowd pleaser!

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.

 Monday, March 25-  I'll the following recipe as a guide for tonight's meal.
Zesty Beef Tacos (Woman's Day recipe)

• 1 tablespoon(s) olive oil
• 1 large onion, chopped
• 1 1/4 pound(s) ground beef
• 2 clove(s) garlic, finely chopped
• 1 tablespoon(s) chili powder
• 2 teaspoon(s) ground cumin
• Kosher salt
• Pepper
• 1 can(s) (10- to 14.5-ounce) petite cut diced tomatoes with chiles
• 8 hard taco shells, warmed
• 8 leaves Boston or green leaf lettuce
• Fresh salsa, for serving
• Cheese, for serving
• Sour cream, for serving
• Lime wedges, for serving

1. Heat oil in a large skillet over medium heat. Add onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
2. Increase heat to medium-high. Add beef and cook, breaking it up with a spoon, until browned, 5 to 6 minutes. Stir in garlic, chili powder, cumin, and 1/2 teaspoon each salt and pepper and cook, stirring, for 2 minutes.
3. Add tomatoes (and their juices) and simmer until heated through, about 2 minutes.
4. Line taco shells with lettuce and fill with beef mixture. Top with salsa, cheese, and sour cream, if desired.

 Tuesday, March 26-  Again I came across this recipe on Woman's Day website.

Guinness Beef Stew

• 2 tablespoon(s) olive oil
• 2 1/2 pound(s) lean beef stew meat, cut into 2-inch pieces
• Kosher salt
• Pepper
• 2 tablespoon(s) all-purpose flour
• 2 cup(s) stout beer, such as Guinness Extra Stout
• 1 can(s) (6-ounce) tomato paste
• 3 medium onions, cut into 1-inch wedges
• 4 clove(s) garlic, smashed
• 8 sprig(s) fresh thyme, tied together
• 1 small (about 1 pound) rutabaga, cut into 1-inch pieces
• 4 medium carrots, cut into 2-inch pieces
• 2 medium parsnips, cut into 1-inch pieces
• 1/2 cup(s) chopped fresh flat-leaf parsley
• Mashed potatoes, for serving

1. Heat oil in a large skillet over medium-high heat. Season the beef with 1/2 teaspoon each salt and pepper. Working in batches, cook beef, turning occasionally, until browned, 4 to 5 minutes; transfer to a plate and sprinkle with flour.
2. In a 5- to 6-quart slow cooker, whisk together beer, tomato paste, and 1/4 teaspoon each salt and pepper. Add onions, garlic, thyme, and beef and any juices, and toss to combine. Scatter rutabaga, carrots and parsnips on top. Cook, covered, until beef and vegetables are tender and sauce has slightly thickened, 7 to 8 hours on low or 5 to 6 hours on high. Gently fold in parsley and serve with mashed potatoes, if desired.

 

August 17- August 23

This week's Produce Box consisted of: 

• Chambourcin Grapes
• Mixed Bell or sweet Peppers
• Peaches
• Cucumbers
• Mountaintop Vine-ripe tomatoes
• Spaghetti Squash

The grapes will be eaten as snacks and in school lunches.  The peaches will also be snacked on and I may make a Peach Pound Cake. 

Wednesday, August 17-  Breakfast for dinner tonight.  I'll dice up some of the pepper and tomato to add to my egg scramble or omelet.

Thursday, August 18-  We'll grill Peach Pork Chops and serve them with Garlic Grilled Rosemary Potatoes (using the red potatoes from last weeks Box)

Simple Peach Sauce

• 1/2 cup water
• 1-2 tablespoons sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1 cup sliced peeled fresh peaches

1. In a saucepan, bring water, sugar, cornstarch and cinnamon to a boil; boil for 1 minute. Add peaches. Bring to a boil; boil another 1-2 minutes. Remove from the heat. Serve warm over pork chops. 

 

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 

Friday, August 19- Tonight I will use the spaghetti squash and pepper from my Box to make our meal.  I'll also serve this meal along with a side salad using my tomato and cucumber from my Box.

Baked Spaghetti Squash Lasagna Style- (reprinted from Allrecipes.com with my additions)

• 1 spaghetti squash, halved lengthwise and seeded
• 1 onion, chopped
• 2 tablespoons minced garlic
• 1/2 to 1 bell pepper diced
• 1lb of ground Italian sausage (chop meat may be substituted)
• 2 (14 ounce) cans diced tomatoes
• 1 tablespoon dried basil
• 1 cube chicken bouillon
• black pepper to taste
• 1 teaspoon crushed red pepper flakes
• 1 cup shredded mozzarella cheese
• 1 cup shredded Parmesan cheese

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
2. Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
3. Meanwhile, heat 2 tablespoons extra virgin olive oil in a pan. Over medium heat, saute the onion and garlic until golden brown. Add sausage and cook til no longer pink (you may wish to drain some of the fat out of the pan).  Stir in tomatoes, basil, bouillon cube, red pepper flakes and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
4. Remove squash strands with a fork. In a baking dish, layer with the sauce, a layer of spaghetti squash strands and mozzarella cheese. Repeat layers. Top with Parmesan cheese.
5. Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts. 

Saturday, August 20-  We'll grill Haitian Voodoo Sticks and serve them in tortillas with sour cream and fresh diced tomato from my Box.  On the skewers I'll add cut onion and cut peppers, from my Box.  A side salad will round out this meal.  These beef kabobs are spicy but delicious.  However, the heat is too much for my girls.  

Sunday, August 21-  Fish is this evening main course.  I made this recipe on the grill before in foil packets and felt it was "too fishy" for my palette.  So I have altered the recipe and will bake it tonight.  I'll serve the fish with couscous and green beans (perhaps fresh green beans if I can find them at the farmer's market).

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.

Monday, August 22- Tonight is my youngest daughter's first soccer practice.  It's of course smack in the middle of our family dinnertime.  So the girls will eat earlier and after practice the adults will have dinner.  Since we are eating in shifts, the girls will have something easy and simple.  The adults will have hamburgers and homemade macaroni salad.

Tuesday, August 23- Tonight will be marked for leftovers.  Should none exist it will be pasta and meatballs.

January 26- February 1 Menu

The Pulled Pork made in my slow cooker was awesome.  I'll have to thank my friend for her inspiration.  It was super easy and made for a delicious dinner (and lunches)!

I didn't make the Lemon Shrimp and Liguine but kept the lemon theme with a Lemon Chicken baked in my Pampered Chef Deep Covered Baker and served with baked potatoes.

Wednesday, January 26-  Tonight it's just the girls.  Maybe I'll make breakfast for dinner or do something simple like pasta or soup.

Thursday, January 27-  I think I will make Microwave White Chicken Chili (original recipe provided by Pamperd Chef- I made a few alterations) WW: 4 points per serving 1 cup

Microwave White Chicken Chili 

3 cloves garlic minced
1/2 tsp salt, divided
1 tbsp olive oil

2 jalapeno peppers diced
1 medium onion
1½ lb boneless, chicken breasts
2 tbsp Southwestern Seasoning Mix or Taco Seasoning
2 cans (15.5 oz each) Great Northern beans, drained
1 jar (16 oz) salsa verde

1. Finely dice peppers and Chop onion.  Combine minced garlic, peppers and onion in Deep Covered Baker. Trim and finely dice chicken. Add chicken, seasoning mix, oil and ½ tsp salt to baker; mix well. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.

2. Add beans and salsa to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.
Yield: 8 servings (8 cups)  Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro.

Friday, January 28- From Campbell's Kitchens I will be making Beef Taco Bake with the addition of black beans to the recipe.  WW: 14 points per serving 1 1/2 cups

1 pound ground beef

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

1 cup Pace® Chunky Salsa or Pace® Picante Sauce

1/2 cup milk

6 flour tortillas (8-inch) or 8 corn tortillas (6-inch), cut into 1-inch pieces

1 (15 oz) can of black beans rinsed and drained

1 cup shredded Cheddar cheese (about 4 ounces)

• Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often.  Pour off any fat.
• Stir the soup, salsa, milk, tortillas, black beans and half the cheese in the skillet.  Spoon the beef mixture into a 2-quart shallow baking dish.  Cover the baking dish.
• Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbling.  Sprinkle with the remaining cheese.

 Saturday, January 29-  I will call my father for his Lemon Shrimp Linguine recipe and make it tonight for dinner.

Sunday, January 30-  I will make sausage and peppers but this time in the oven.  Last time I prepared it in the slow cooker and didn't care for it that way.

Monday, January 31- From Better Homes and Gardens, I will be making Stovetop Chicken Pot Pie with a few alterations. 

Stovetop Chicken Pot Pie

8 frozen buttermilk biscuits

1 small onion diced

1 cup diced carrots

4 cups chopped cooked chicken

1 (10 1/+2 oz) can cream of mushroom or cream of chicken soup

1 cup chicken broth

1/2 dry white wine

1/2 (8 oz) package of cream cheese, cubed

1/2 (.7 oz)envelope Italian dressing mix (about 2 tsp.)

1 cup frozen baby peas, thawed

1. Bake biscuits according to package directions.
2. Meanwhile, saute onion in hot oil in large skillet over medium high heat 5 minutes or until golden.  Add carrots and saute 5 minutes or until tender.  
3. Stir in chicken and next 5 ingredients; cook stirring frequently 5 minutes or until cheese is melted thoroughly.
4. Stir in peas and cook 2 minutes.
5. Spoon mixture over hot split biscuits to serve.

Yields 6-8 servings

Tuesday, February 1-  I think tonight will be left over evening.  However, if the leftovers have all been eaten for lunches then I will most likely make Asian Peanut Noodle Toss.

Taste of Thai Peanut Noodle Toss Recipe

1/2 Box (8 oz) Rice Noodles
1 TBSP oil
3 cups favorite vegetables chopped
1 tsp Salt
1 13.5 oz can of Coconut Sauce
1 packet (both inner envelopes) Peanut Sauce Mix
1 1/4 lbs chicken or beef thinly sliced

Soak noodles according to stir fry directions. Heat oil in wok over medium high heat. Add vegetables, salt and meat. Saute 3 minutes. Add coconut milk and peanut sauce. Mix. Bring to boil while stirring and boil 3 minutes. Add drained noodles and combine. Cook while stirring until noodles are firm but tender. Add peanuts for garnish.

Menu July 21-July 27

It's Wednesday again which has now become one of my favorite days. Not because it's half way through the week (although that is nice too) but it's The Produce Box delivery day!

This week we got a fruit heavy box. Our box includes 1 Watermelon, a Sprite Melon, 7 Peaches, 2 striped (Korean) Melons, Cherry Tomatoes, Potatoes, 2 Butternut Squashes and Heirloom & Yellow Tomatoes. My box also held a pleasant surprise, a Carolina Crisp Peanut Bar.

I've already put together a delicious fruit salad. I have 3 different recipes I am eager to try. Maybe I can stretch this fruit to make all 3 this week? I began my fruit salad journey first with Honey Fruit Salad.
As with any fruit salad, it's very versatile in that you can put together any combination of your favorite fruits. My salad has from my Produce Box, watermelon, sprite melon, striped melon and peaches. I did omit the poppy seeds. The fruit salad has been a refreshing snack and side dish with all the hot weather lately.

Wednesday I am keeping dinner simple with Bacon Cheeseburgers topped with slices of tomato, Garlic Grilled Potatoes and Fruit Salad.

Thursday will be Sour Cream Potato Salad made with half the potatoes and cherry tomatoes (Boil potatoes until tender, Quarter potatoes, Mix mayo and 1/2 cup of sour cream into potatoes, add 2-3 cut up hard boil eggs, cherry tomatoes, 3 chopped green onions, bacon bits and shredded cheddar cheese) and Chicken Cordon Blue Sandwiches (for simplicity I used a frozen breaded chicken breast, after heating add a slice of ham and a slice of Swiss cheese).

Friday my daughters and husband have their Daddy-Daughter evening so depending upon my mood it's either take out, maybe Sushi?, or breakfast for dinner (eggs over onion potatoes- Produce Box potatoes of course).
I suspect by now the Honey Fruit Salad will be gone. With the remaining watermelon, peaches, and melons, I will make another fruit salad variation, Glazed Fruit Bowl. I will not be using pineapple, so I will be using water to replace the pineapple juice. Also per another Allrecipes reviewer, I will use instant pudding mix.

Saturday I will be making Butternut Squash Casserole to accompany Cranberry Pork Chops. I intend to use my Pampered Chef Deep Covered Baker in the microwave to avoid heating up the house too much. I also plan to use cran-raisins, apricot preserves and I will spoon the mixture completely over my pork chops rather than make stuffed pockets.

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.

Sunday will be Haitian Voodoo Sticks (aka Beef Kabobs) served with grilled tortillas, corn on the cob (picked up at DJ's Berry Patch or Western Wake Farmers Market over the weekend) and either sour cream or I'll use Yah's Best Herbal Delight to make a sauce (I received a sample in a previous weeks Produce Box).

Monday will be either leftovers or pizza. I think my girls will be rooting for pizza!

Tuesday by now most of my Produce Box should be consumed. I foresee some potatoes, if they haven't gotten cooked with breakfast over the weekend, and cherry tomatoes, if they weren't used up in the potato salad or kabobs. So I will wait to see how the week goes before deciding on Tuesday's menu. Got to know what I have before I can make it, right?