Febraury 23- Febraury 28

The Bowties with White Beans and Spinach worked well and will be made again in the future.  I didn't make the pork or sweet potato recipes last week.  So they will get bumped to another night.  

Thursday, February 23-  With this exceptional Spring weather, I am in the mood to grill hamburgers!  I haven't decided on a side yet.  I want to keep it low calories so I discovered this yummy side on Skinnytaste.com 

BLT Macaroni Salad
Gina's Weight Watcher Recipes
Servings: 7 • Serving Size: 1 cup • Points: 3 pt

• 8 oz uncooked elbows, low carb or whole grain (brown rice pasta for gf)
• 4 slices 25% reduced fat center cut bacon
• 2 large ripe tomatoes, beefsteak or vine ripe, diced small (1 can of diced tomatoes drained can be substituted)
• 4 tbsp reduced fat mayonnaise (I didn't have reduced fat mayo- so I used 2 tbsp Reduced Fat Sour Cream & 2 tbsp Mayo)
• 1-2 teaspoons of Tastefully Simple's Garlic Garlic or Onion Onion
• salt and fresh pepper to taste
• 2 cups baby spinach

In a large skillet cook bacon on medium-low heat until crispy on both sides.

In a large pot of boiling salted water, cook pasta according to package directions.

Chop tomatoes and combine it along with any accumulated juice with mayonnaise, spices and pepper in a medium bowl. Drain pasta and rinse with cold water to cool. Combine pasta with tomatoes and spinach mixing well. Toss in bacon right before serving.

Friday, February 24-  Tonight is special GNO with my daughters.  Chili's here we come!

Saturday, February 25-  I think I will make the Pork Chops with Carrots and Oranges this evening.

Pork Chops with Carrots and Oranges 

WW Pts: 2 for carrots; 2oz Pork 3pts.

• 2 teaspoon(s) honey
• 1/2 teaspoon(s) ground cumin
• 2 tablespoon(s) olive oil
• Kosher salt and pepper
• 1 1/2 pound(s) medium carrots, cut into 2-in. pieces (halved lengthwise if large)
• 1  navel orange, cut into wedges
• 1 teaspoon dill (optional)
• 4  1-in.-thick pork chops, trimmed (about 1¼ lb total)

1. Heat oven to 400°F. In a small bowl, whisk together the honey, cumin, 1 Tbsp oil, ½ tsp salt and ¼ tsp pepper.
2. Toss the carrots with the honey mixture.  Season pork chops with salt and pepper (and dill is using).  
3. Arrange pork and carrots in deep dish covered baker. Nestle the oranges among the carrots, cover and roast until the carrots are tender and pork is cooked through, 30 to 45 minutes.

Sunday, February 26-  I have wanting some fish.  So I will search for some ideas and purchase some fresh fish over the weekend for tonight's meal.  If I don't come across another recipe I will most likely make this simple dish I found on Skinnytaste.com and serve it with the red potato salad I also found on Skinny Taste.

Baked Garlic Lemon Tilapia
Gina's Weight Watcher Recipes
Servings: 6 servings • Total Time: 15 minutes • Points: 5 pts

• 6 (6 oz each) tilapia filets
  
• 4 cloves garlic, crushed
• 2 tbsp butter
• 2 tbsp fresh lemon juice
• 4 tsp fresh parsley
• salt and pepper
• cooking spray

Preheat oven to 400°.

Melt butter on a low flame in a small sauce pan. Add garlic and saute on low for about 1 minute. Add the lemon juice and shut off flame.

Spray the bottom of a baking dish lightly with cooking spray. Place the fish on top and season with salt and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley. Bake at 400° until cooked, about 15 minutes.

Baby Red Potato Salad
Gina's Weight Watcher Recipes
Servings: 6 • Size: 3/4 cups • Points: 2 pts

• 4 cups baby red potatoes, cut in small pieces
• 1/2 cup green bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 3 scallions, diced
• 1 tsp dijon mustard
• 1 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tbsp reduced fat mayonnaise
• salt and fresh pepper

Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.

While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.

Monday, February 27-   I am contemplating making the Sweet Potato and Black Bean Burritos tonight, the recipe I never made it to last week.

Sweet Potato and Black Bean Burritos  

WW Pts: 7 for 2 burritos using Fiber Ole tortillas & 2% Mexican Cheese 28g

• 1 tablespoon(s) olive oil
• 1 large sweet potato, peeled and cut into 1/2-in. pieces
• 1 medium red onion, half chopped and half thinly sliced
• Kosher salt and pepper
• 1 15 1/2 ounce(s) can black beans, rinsed
• 1 tablespoon(s) chopped chipotle peppers in adobo
• 1 small bunch spinach, thick stems discarded, leaves coarsely chopped
• 6- ounce(s) Monterey Jack cheese, coarsely grated
• 4 large flour tortillas

1. Heat 1 Tbsp of the oil in a large skillet over medium heat. Add the sweet potato, chopped onion and 1/2 tsp salt and cook, covered, stirring occasionally, until tender, 10 to 12 minutes.
2. Add the beans and chipotles and cook, stirring occasionally, for 2 minutes. Add the spinach and cook, tossing, until it begins to wilt, 1 to 2 minutes. Divide the cheese and potato-bean mixture among the tortillas (about 1 cup each) and roll up to form burritos. Wipe out the skillet and heat over medium heat. Cook the burritos (seam-side down first) until golden brown, 2 to 3 minutes per side.

Tuesday, February 28- I recently received my latest edition of Southern Living magazine.  I think I will look for inspiration there for this evening's meal.

February 16- February 22

I made the pot roast but wasn't overly impressed.  I think there are better recipes still out there for me to discover.   Of course the Feijao and rice was excellent and the sausage dish last week was very tasty.

Thursday, February 16-  Well the chili got held to tonight.  WW Pts: 3- 1 cup

Friday, February 17-  We have decided to treat our family with dinner out on the town tonight.

Saturday, February 18- This recipe taken from Woman's Day, originally called for broccoli.  Not a big broccoli fan, I substituted it with baby spinach.  Below is my altered recipe.

Bow Ties with White Beans and Spinach WW Pts: 5 per cup

• 1/2 box bow-tie pasta
• 1 tablespoon(s) olive oil
• 3 cups baby spinach
• 2 clove(s) garlic, finely chopped
• 1 1/2 cup(s) low-sodium chicken broth
• 1 can(s) (15-oz) cannellini or other white beans, rinsed & drained
  
• 1 teaspoon(s) grated lemon zest
• 1 tablespoon(s) fresh lemon juice
• 1/3 cup(s) grated Parmesan cheese

Directions

1. Cook pasta according to package directions. Drain the pasta and return it to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat.  Add the garlic and cook, tossing, for 1 minute.
3. Add the broth and bring to a simmer.  Add spinach, stirring occasionally, until the spinach is just wilted. Add the beans, lemon zest and juice and cook until heated through, 2 minutes.  For a little heat, add a sprinkle of crushed red pepper flakes.
   
4. Toss the pasta with the spinach and bean mixture and serve with the cheese.

Sunday, February 19-  My husband is been great at throwing together delicious stir fry meals.  Tonight, I hope he'll whip up yet another fantastic Asian Stir Fry.

Monday, February 20-  I found this recipe at Woman's Day website.  Again I have altered the original recipe, I am hoping my changes pay off and all works out well!

Pork Chops with Carrots and Oranges 

WW Pts: 2 for carrots; 2oz Pork 3pts.

• 2 teaspoon(s) honey
• 1/2 teaspoon(s) ground cumin
• 2 tablespoon(s) olive oil
• Kosher salt and pepper
• 1 1/2 pound(s) medium carrots, cut into 2-in. pieces (halved lengthwise if large)
• 1  navel orange, cut into wedges
• 1 teaspoon dill (optional)
• 4  1-in.-thick pork chops, trimmed (about 1¼ lb total)

1. Heat oven to 400°F. In a small bowl, whisk together the honey, cumin, 1 Tbsp oil, ½ tsp salt and ¼ tsp pepper.
2. Toss the carrots with the honey mixture.  Season pork chops with salt and pepper (and dill is using).  
3. Arrange pork and carrots in deep dish covered baker. Nestle the oranges among the carrots, cover and roast until the carrots are tender and pork is cooked through, 30 to 45 minutes.

Tuesday, February 21-  Madi Gras!  We are attending a friend's party this evening.

Wednesday, February 22- I'm not sure if my husband will be home tonight for dinner.  If not, it will either be pasta or fajitas.  If he will be joining us, I am contemplating making the below recipe found at Woman's Day.

Sweet Potato and Black Bean Burritos  

WW Pts: 7 for 2 burritos using Fiber Ole tortillas & 2% Mexican Cheese 28g

• 1 tablespoon(s) olive oil
• 1 large sweet potato, peeled and cut into 1/2-in. pieces
• 1 medium red onion, half chopped and half thinly sliced
• Kosher salt and pepper
• 1 15 1/2 ounce(s) can black beans, rinsed
• 1 tablespoon(s) chopped chipotle peppers in adobo
• 1 small bunch spinach, thick stems discarded, leaves coarsely chopped
• 6- ounce(s) Monterey Jack cheese, coarsely grated
• 4 large flour tortillas

1. Heat 1 Tbsp of the oil in a large skillet over medium heat. Add the sweet potato, chopped onion and 1/2 tsp salt and cook, covered, stirring occasionally, until tender, 10 to 12 minutes.
2. Add the beans and chipotles and cook, stirring occasionally, for 2 minutes. Add the spinach and cook, tossing, until it begins to wilt, 1 to 2 minutes. Divide the cheese and potato-bean mixture among the tortillas (about 1 cup each) and roll up to form burritos. Wipe out the skillet and heat over medium heat. Cook the burritos (seam-side down first) until golden brown, 2 to 3 minutes per side.

August 3- August 9 Latin and Asian Influences

This week our Produce Box includes:

• 4 ears of Corn
• 2 English Cucumbers
• Peaches
• Zucchini and Yellow Squash Mix
• Pepper Variety
• Personal Watermelon

The watermelon and peaches are great for snacks and sides for dinner!

Wednesday, August 3-  After delivering as a sub driver for the Produce Box as well as having company arriving, I plan on making it easy and simple.  Hamburgers with corn on the cob and sliced watermelon.

Thursday, August 4-  Sausage and Peppers served with warmed bread and a bottle of wine.  I will make a small side of pasta as well.  My company is bringing Italian sausage from the Northeast (the best in my opinion) and I will add some of the peppers from my box to them.  I will also be using the tomato sauce I made from my Box's tomatoes and froze a few weeks ago.

Friday, August 5-  Part of my company is going out, I am thinking the rest of us will dine out for dinner tonight too!  Maybe Tribeca Tavern or Red Robin....

Saturday, August 6-  Per special request I am making my delicious Chicken Enchiladas.  They are easy to make and even easier to double the batch for my house guests.  I'll also make a black bean salad using some of my box's corn.  I have made the salad before and enjoyed it!

Chicken Enchiladas  (I will be doubling the recipe tonight) approx. 7 WW Pts.
1 lb chicken
4oz can of chopped green chile peppers (I'll be using my hot green chiles from last week's Box)
1 small onion
1 can of cream of chicken soup
1/2 cup Sour Cream
1 tsp chili powder
Small Can of Enchilada Sauce
1 package of large sized soft flour tortillas
1 package Mexican cheese (or cheddar)

1. Heat large skillet on med/high heat. Add 1-2 tablespoons of olive oil to coat pan
3. Cook chicken through about 8-10 minutes.
4. While chicken is cooking chop onion
5. Remove chicken to cutting board, add chopped onion to skillet and chili powder
6. While onion is cooking, dice up chicken
7. In a small bowl combine the can of cream of chicken soup, 1/2 cup of sour cream & 2 tablespoons of enchilada sauce. Mix and set aside.
8. Once onion is tender add chicken, green chilies, about 1/4 cup of sour cream mixture & enchilada sauce (add enough to add moisture to skillet about 1-3 tablespoons) Stir and Heat through.
9. In a 9 x 13 baking dish lightly cover bottom of pan with the sour cream mixture.
10. Add chicken mixture to tortillas and roll up, place seam side down in baking dish. (tortillas can be touching each other in dish)
11. Cover tortillas with remaining sour cream mixture and sprinkle with cheese
12. Bake in a 350 degree oven covered for 20-25 minutes then uncover and bake additional 5-10 minutes or until cheese is bubbly and lightly browned.

**Meal can be prepared ahead of time and refrigerated. When ready to bake add 15 minutes to bake time or until heated through.

Sunday, August 7-I will use my remaining peppers in tonight's meal of either  Pork Fried Rice or Taste of Thai Peanut Noodle Recipe.  I am not sure which I will make tonight.

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.

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 peppers as part of the medley)
• 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.  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.  Cook for an additional 2-3 minutes.  If mixture is dry add some more soy sauce.

Monday, August 8- This has become one of my favorite new dishes, Squash and Zucchini Burritos. I discovered this dish through a friend. There after, I added my twist and viola! A sumptuous summer dish.  This will use the squash and zucchini from my Box.

Tuesday, August 9-  I am not sure what tonight's meal will be yet.  Maybe leftovers?  It will be quick and easy since it is golf lesson night.

Menu for August 18- August 24

This week's Produce Box included 2 lbs. of Roma Tomatoes, 2 Bell Peppers, a Banana Pepper, 5 Peaches, 1 lb. of Red Potatoes, 2 Butternut Squashes, 1 lb. of Grape Tomatoes and a Sprite Melon.

Wednesday- Tonight is a busy night with our family eating in "shifts" due to our crazy schedule. Therefore, the kids will be having some chicken nuggets with peaches and grape tomatoes and my husband and I will have chicken salad sandwiches tonight. I'll add some cut up grape tomatoes to our chicken salad.

Thursday- We will be having Mexican tonight. I'll make cheese quesadillas with a side of fresh tomatoes, from our Produce Box, for my girls while the grownups feast of Beef Tacos. I'll saute the some bell pepper from our Box in olive oil. If I find the time I'll whip up my husband's awesome salsa using the roma tomatoes and peppers from my box.

Friday- From last week's menu, I plan on making the Grilled Shrimp Skewers. The recipe actually calls for apple but we have always omitted it. The spicy yet sweet flavors of the marinade are to die for! This has quickly become one our favorite ways to prepare grilled shrimp. I will serve it with perhaps some cheese and broccoli couscous and corn on the cob bought at DJ's Berry Patch. (Picture reproduced from allrecipes.com)

Saturday- Tonight I am thinking of trying something different with my butternut squash. Our Produce Box newsletter had a recipe for Glazed Butternut Squash. I'm intrigued, we'll see. I'll serve it along with grilled chicken and oven rolls. (I'll post the recipe later on.)

Sunday- Tonight we will be having Grilled Rosemary Pork Chops accompanied with Southern Green Beans and Rosemary Red Potatoes.

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)

Monday- This has become one of my favorite new dishes, Squash and Zucchini Burritos. I discovered this dish through a friend. Thereafter, I added my twist and viola! A sumptuous summer dish! Of course I'll only be making this dish if DJ's Berry Patch has the squashes.

Tuesday- There is good chance tonight will be leftovers to make room for our next Produce Box delivery!

Back to Basics Aug. 11-Aug. 17

Back to Basics

The contents of this weeks Produce Box were not among my family's list of favorites. So we skipped this weeks delivery. Now what is a girl suppose to do without her weekly Produce Box? That brought me back to basics.

Before I discovered the Produce Box and later in the early winter, I will be left to my own devices to plan my weekly menu. Where do I start?

My freezer and refrigerator are my first stops. Based on what I have stock-piled from previous meat sales will begin to shape my weekly menu. Any fresh produce that needs to be used up? This too will influence my menu planning. My last kitchen stop will be my cupboards and pantry. A couple of cans of black beans? Might inspire me to make chili or a Mexican dish. Lastly, I take into account what I currently have on hand and delve into my cookbooks and the internet for final inspiration.

Of course outside factors will shape my weekly menu too. Wednesdays my husband is usually not home for dinner. Therefore, I plan a simple meal or even a meal he isn't too fond of that evening.

It is Summertime and fresh produce is bountiful at local farm stands and farmer's markets. I plan on making what has become a weekly stop for me at DJ's Berry Patch to pick up fresh fruits and vegetables.

Wednesday- My girls and I are on our own for dinner tonight. At present time I am not sure what simple meal I will whip up but a good guess would be grilled cheese sandwiches or breakfast for dinner. Or maybe I'll treat the girls to Chick-fil-a (their favorite restaurant).

Thursday- Today's meal was actually the last dinner I decided upon. I think reading a recent Facebook post from a friend planted the inspiration of tonight's dinner, Flour Tortilla Pizzas. I'll use shredded mozzarella cheese, my homemade tomato sauce, slices of fresh tomato & onion and sliced chicken to make these up. I will season and cook the chicken earlier in the day and then use slices for the pizzas. I will also add some herbs and spices to kick up the flavor for our pizzas! I buy chicken breasts in bulk at BJ's so we always have chicken on hand. I made up homemade sauce over the past 2 weeks, so that was already on hand. I picked up some of the fresh produce on my weekly visit to DJ's Berry Patch.

Friday- I plan on cooking up Risotto with Tomato, Corn and Basil along with some Italian Sausage for dinner. A bottle of wine and fresh bread will nicely round out tonights meal. I enjoy making homemade risotto so of course I have an ample bag in my cupboard. Since I had a weekly menu plan, I was able to pick up the produce for this recipe while I made my trip to DJ's Berry Patch.

Saturday- This has become one of my favorite new dishes, Squash and Zucchini Burritos. I discovered this dish through a friend. There after, I added my twist and viola! A sumptuous summer dish. I will not use all the tortillas for Thursday's meal so I will use the remaining burrito wraps for this meal. I had canned black beans and salsa verde in my pantry. And of course with some pre-planning, the produce I picked up on my trip to the farm stand.

Sunday- I plan on making Grilled Shrimp Skewers. The recipe actually calls for apple but we have always omitted it. The spicy yet sweet flavors of the marinade are to die for! This has quickly become one our favorite ways to prepare grilled shrimp. I serve it with the remaining risotto I made Friday and a green salad. I usually have frozen shrimp in my freezer.

Monday- Again I buy most of my meats in bulk at BJ's. Unless the local grocery store is running a particular sale on a certain meat I find the prices normally lower at bulk stores. With an extra freezer in our garage storage isn't a problem. I recently restocked pork chops.

Tonight we will be having Grilled Rosemary Pork Chops accompanied with Southern Green Beans and Rosemary Red Potatoes.

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)

Tuesday- There is good chance tonight will be leftovers to make room for our next Produce Box delivery!

**pictures of food reproduced from allrecipes.com to depict recipe results**