November 1-November 6

Friday, November 1-  Apple themed dinner tonight.  I am using my older apples from a previous box to make oven baked apples and pork chops served along side apple stuffed acorn squash and fresh green beans both from my box.
Apple Stuffed Acorn Squash

• 2-3 apples peeled, cored and large diced
• Acorn squash cut in half seeds removed
• 2 tablespoons brown sugar
• 1-2 tablespoons butter
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Mix spice mixture together toss into diced apples.  Scoop half of apple mixture into each half of the acorn squash.  Place half of butter on top of each acorn half.  Bake in a 350 degree oven for 1 hour.  In baking dish pour a water onto bottom of pan to cover dish.

Apple Pork Chop Bake

• 4 pork chops seasoned with salt and pepper
• 3 apples peeled, cored and diced
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg
• 2 tablespoons Melted butter
• 2 tablespoons brown sugar

Arrange seasoned chops in cover baking dish.  Combine spices and brown sugar, add apples and butter, toss to coat.  Pour apple mixture evenly over chops.  Cover and bake 20-30 minutes in a 350 degree oven. Last 10 minutes remove lid.

Saturday, November 2-   Tonight we are treating ourselves to dinner out or at least take out.

Sunday, November 3- After hiking today we had a late lunch so dinner will be leftovers.

Monday, November 4-  I'd like to bake a full herbed seasoned chicken tonight along with my butternut squash casserole and corn pudding using the corn, onion, and squash from my 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.

Corn Pudding (recipe from Just Right Menus)

1 can (14 3/4 oz) corn, drained - - or 1 1/2 to 2 cups of fresh corn, 3-4 ears' worth
2 eggs, lightly beaten
1 c. evaporated milk
1/4 c. sugar
2 1/2 TB flour
2 TB melted butter
salt to taste

1. Preheat oven to 350°. 
2. Combine all ingredients together. 
3. Pour into a greased pan/dish (about the size of a 10" round dish) 
4. Bake 350° for 50 - 60 minutes, or until brown on top and sides. If you're not sure if it's done, insert the tip of a butterknife into the center. If you can move the pudding over & see the bottom of the pan without the pudding running back over, it's done.

Tuesday, November 5-  I have a great number of peppers from my box along with a hearty amount of corn on the cob.  So, I will either make sausage and peppers over spaghetti or stuffed peppers for the grown ups and Mac n' Cheese for the girls along with fresh corn on the cob will make up tonight's meal.

Stuffed Peppers  WW Pts: 7

• 4 large peppers (8 banana peppers)
• 2 tablespoons butter
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1 (14 ounce) can crushed tomatoes
• 1 (8 ounce) can tomato sauce
• 2 cloves garlic, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 1/4 teaspoons salt, divided
• 1/4 teaspoon ground black pepper, divided
• 1 egg
• 1/2 teaspoon Worcestershire sauce
• 1/4 cup grated Parmesan cheese
• 1 pound Italian sausage
• 3/4 cups bread crumbs

1. Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
2. Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 3/4 teaspoon salt and 1/8 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
3. Meanwhile, in a large mixing bowl, combine egg, 1/4 teaspoon salt, 1/8 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in sausage, bread crumbs and 1 cup of the tomato sauce mixture.
4. Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
5. Bake uncovered in preheated oven for 1 hour. (optional- last 15 minutes sprinkle shredded mozzarella cheese)

Amount Per Serving
Calories:310 Total Fat: 24g  Dietary Fiber: 1.9g

Wednesday, November 6-  Scout night so it's fajitas with any leftover peppers and onion from my box along with any potato and macaroni salad we picked up over the weekend.

Thursday, November 7- Not sure what tonight will bring either a new dish or leftovers....

Tweaking Sausage, Spinach and Butternut Sauce Recipe for Dinner

I made the Pasta with Spicy Sausage, Baby Spinach and Creamy Butternut Sauce for dinner tonight.  I made a few alterations to the original recipe (changes highlighted below).  I thought this was a different way to have pasta and use a butternut squash.

Pasta with Spicy Sausage, Baby Spinach and Creamy Butternut Sauce
Skinnytaste.com
Servings: 5 • Size: 1 1/4 cups • Old Points: 7 pts • Points+: 9
Calories: 362 • Fat: 8 g • Carb: 55 g • Fiber: 5 g • Protein: 20 g • Sugar: 1 g
Sodium: 419 mg (without salt)

• 11 oz (4 links) spicy chicken Italian sausage (I used 4 links of Italian Pork Sausage)
• 1 lb butternut squash, peeled and diced
• 1 tbsp light butter
• 10 oz casarecce, or pasta of your choice 
• 1/4 cup shallots, minced
• 3 cloves garlic, minced
• 2 cups baby spinach, roughly chopped
• 2 tbsp fresh shaved parmesan cheese (didn't have any so omitted)
• 4 sage leaves, sliced thin (sprinkle of ground sage)
• about 1/3 cup of milk
• kosher salt and freshly ground black pepper, to taste

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. (I will roast my squash, which is much easier)  Remove squash with a slotted spoon and place in a blender, blend until smooth. (I had roasted some butternuts the day before; after roasting I mashed the desired amount and refrigerated until tonight)

Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.

Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate. (I baked the links once cooked I chopped up the sausage)

Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 - 6 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (about 1 cup) to thin out the sauce to your liking. (I added regular tap water and some chicken bouliion; brought to a boil reduced heat added milk and simmered) Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.

New Year Week Menu

As with most people I find myself inspired to eating healthier, becoming more active and shedding a few pounds.  I found over the last 2 months, that not preparing even the simplest of meal plans, that my family was eating more take out, I was making more trips to the grocery store and overall our diets were less nutritious.  Even if you don't plan elaborate recipes for dinners, just having an outline of what you will be cooking for the week is a lifesaver.  It eliminates numerous grocery store trips and decreases the easy excuse for take out.  With a New Year, I am striving to continue to blog my meal planning each week.  Which should allow me to follow my plans for a healthier and leaner family.

Wednesday, January 2-  I will be preparing my Grandmother's Barley Soup, but using the leftover turkey from New Years.

Barley Soup

1/2-3/4 cup Barley
Lamb Shank with bone (can use other meat too)
Water (vegetable broth etc can be used as will- but reduce salt)
Celery
Carrots
Green Beans
Corn
Onion
Broth Dry Seasoning Mix
Salt and Pepper

1.  Place lamb shank in pot and cover with water.  Cook down.
2. Meanwhile cut/dice vegetables.
3. Using some of the liquid from the lamb pot, add to large soup pot along with veggies, barley and meat. (liquid should be enough to completely cover contents)
4. Add dry seasoning mix and salt and pepper.
5. Bring to boil, then simmer for 1 1/2 hours.  (when reheating add more liquid to desired thickness)

Thursday, January 3- With the kids back at school and life back on schedules, I am going with a crock meal for dinner tonight.  I don't care for brown rice so I will be using white (I know not as healthy).  I am not sure if I will make the turkey sausage or actually use some Italian sausage instead.

Slow Cooker Red Beans and Rice

Serving Size: 1 cup | Calories: 170 | Previous Points: 3 | Points Plus: 4 | Total Fat: 3 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 20 mg | Sodium: 150 mg | Carbohydrates: 22 g | Dietary fiber: 16 g | Sugars: 1 g | Protein: 18 g

• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 3/4 chopped red bell pepper
• 1 stalk celery, diced
• 2 cloves garlic, minced
• Kosher or sea salt to taste
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons freshly snipped thyme
• 1 bay leaf
• 2(15 ounce) cans dark red kidney beans
• 3 cups chicken broth (low sodium, fat free)
• SAUSAGE INGREDIENTS:
• 1 lb lean ground turkey or chicken, 93% works well
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried sage
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 2 cups uncooked long grain brown rice

Place all the above sausage ingredients into a large mixing bowl and mix thoroughly until well blended. Make into small meatballs, about 1/2". Refrigerate while veggies are cooking.

In a large skillet, heat olive oil to medium-low, add onions, bell pepper and celery, sauté until tender, about 4 minutes. Add garlic and sauté one additional minute. Add sautéed onion, bell pepper, celery, garlic and remaining ingredients to the slow cooker, stir to combine. Add sausage and stir gently, cover and cook on low 6-8 hours. Recommend 4-6 quart slow cooker.

Cook rice according to the directions on package.

Remove the bay leaf and serve beans over a bed of brown rice.
Friday, January 4-  Between extracurricular events and a special dinner treat for one of my children, dinner is crazy tonight and there is no home cooking.


Saturday, January 5-  I am thinking of roasting a chicken for dinner tonight.  Weekends allow for more time consuming meals.  I again found a recipe to use with my leftover mashed potatoes from skinnytaste.com

Leftover Parmesan Mashed Potato Patties

Skinnytaste.com
Servings: 4 • Size: 2 patties • Old Points: 3 pt • Points+: 4 pts
Calories: 147.1 • Fat: 3.9 g • Carbs: 20.5 • Fiber: 1.8 • Protein: 8.7 g • Sugar: 1.3
Sodium: 232.8 mg (without salt)

• 2 2/3 cups cold leftover skinny garlic mashed potatoes
• 2 large egg whites or 1/4 cup egg beaters
• 1/3 cup parmesan cheese, grated
• 1/3 cup Italian seasoned breadcrumbs
• cooking spray (I used Smart Balance)

Preheat the oven to 425°. Spray a baking sheet with cooking spray.

Fill a small bowl with egg whites, whisking well. Fill another bowl with the breadcrumbs and parmesan cheese, mix to combine.

Using a 1/3 cup measuring cup, form potatoes into 8 patties. Brush patties with egg whites (or you can use your hands to spread egg on), then dip into breadcrumb mixture. Place patties onto the baking sheet and spray the top with more cooking spray.

Bake for 15 minutes, or until the bottom becomes golden brown; flip and cook an additional 10-12 minutes, until golden on both sides.Sunday, January 6- Another recipe I found on skinnytaste.com will comprise dinner tonight.  This was served with crumbled chicken sausage.  I am not sure what meat I will add to my dish.  
Pasta with Spicy Sausage, Baby Spinach and Creamy Butternut Sauce
Skinnytaste.com
Servings: 5 • Size: 1 1/4 cups • Old Points: 7 pts • Points+: 9
Calories: 362 • Fat: 8 g • Carb: 55 g • Fiber: 5 g • Protein: 20 g • Sugar: 1 g
Sodium: 419 mg (without salt)

• 11 oz (4 links) spicy chicken Italian sausage
• 1 lb butternut squash, peeled and diced
• 1 tbsp light butter
• 10 oz casarecce, or pasta of your choice 
• 1/4 cup shallots, minced
• 3 cloves garlic, minced
• 2 cups baby spinach, roughly chopped
• 2 tbsp fresh shaved parmesan cheese
• 4 sage leaves, sliced thin
• kosher salt and freshly ground black pepper, to taste

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. (I will roast my squash, which is much easier)  Remove squash with a slotted spoon and place in a blender, blend until smooth.

Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.

Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.

Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 - 6 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (about 1 cup) to thin out the sauce to your liking. Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.

Monday, January 7- I found this recipe on skinnytaste.com for tonight's meal.  I will serve it over white rice. 
Shrimp Creole
Adapted from Deep South Dish
Gina's Skinny Recipes
Servings: 4 • Serving Size: 1/4th • Old Points: 4 pts • Points+: 5 pts
Calories: 211.9 • Fat: 4.6 g • Carb: 17.6 g • Fiber: 4.2 g • Sugar: 7.8 g • Protein: 25.8 g

• 2 tsp olive oil
• 1 medium onion, chopped
• 1/2 cup green bell pepper, chopped
• 1/2 cup celery, chopped
• 2 cloves of garlic, minced
• 14-ounce can of diced tomatoes
• 8 oz tomato sauce
• 1/4 teaspoon of cayenne pepper
• 1/4 tsp Cajun Seasoning such as Slap Your Mama (more or less to taste)
• 1 bay leaf
• 1 tbsp of all purpose flour (1 tsp corn starch for gluten-free)
• 2 tbsp water
• 1 lb of large shrimp, peeled and deveined
• 2 tsp Worcestershire sauce
• 2 tsp hot sauce, to taste
• 1 medium scallion, sliced
• 2 tbsp fresh parsley, chopped
• salt to taste

In a large skillet heat the olive oil over medium heat. Add the chopped onion, green bell pepper, garlic and celery and saute until tender. Add tomatoes and tomato sauce, cayenne pepper, cajun spice, bay leaf and bring to a boil. Cover and reduce heat to low and simmer 20-30 minutes.

Make a slurry of the flour and water and stir into the tomato mixture. Continue cooking for another 5 minutes. Lightly season the shrimp with the Cajun seasoning and add immediately to the tomato mixture. Add Worcestershire sauce and hot sauce; stir together. Cook for another 5 to 6 minutes, or until shrimp is opaque and cooked through, adjust salt if needed.

Add chopped green onion and parsley and serve. 

 

Tuesday, January 8-  Most likely this will be leftover night.  However, if that doesn't happen I will probably make my last minute go to meal, of chicken fajitas.

Mini Menu October 1 & 2

I neglected to buckle down and consistently develop a weekly menu.  As a result, there has been more trips to the grocery store, more take out and ever expanding waist lines!  So with the start of a new month, comes the hope of being better at consisently developing a weekly menu. (With the delivery of my Produce Box Wednesday, this is a very short menu.)

With the 2 zucchinis that came in last week's Produce Box, I plan on baking 2 loaves of Zucchini Bread this afternoon.

 Zucchini Bread

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 teaspoons ground cinnamon
• 1/4 teaspoon baking powder
• 3 eggs
• 2 cups white sugar
• 3 teaspoons vanilla extract
• 1 cup vegetable oil
• 3 cups grated zucchini
• 1 cup chopped walnuts (optional)

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift together flour, salt, soda, cinnamon, baking powder.
3. Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans.
4. Bake at 350 degrees F (175 degrees C) for 1 hour.

Monday, October 1-  With the rain coming down and the cool gloomy weather and 3 butternut squashes sitting on my counter top, I am inspired to make Risotto with Butternut Squash and White Beans.  I may serve this with Italian sausage or ham along with a loaf of bread on the side.

Risotto with Butternut Squash and White Beans (reprinted from Allrecipes.com)

• 1 butternut squash - (roasted and mashed)
• 1/4 cup extra-virgin olive oil
• 1 onion, diced
• 1 small tomato, diced
• 3 cups Arborio rice
• 1/2 cup white wine
• 1 teaspoon dried marjoram (optional)
• 1 teaspoon dried oregano (optional)
• 1 teaspoon dried basil (optional)
• 6 cups chicken broth, or more as needed
• 1 dash hot pepper sauce, or more to taste
• 1 (14 ounce) can small white beans, drained
• 1/4 cup shredded Parmesan cheese
• 3 tablespoons chopped fresh parsley

1. Roast butternut squash in oven seasoned with butter, cinnamon and nutmeg. Transfer squash to a bowl and mash.
2. Heat olive oil in a skillet over medium heat. Cook and stir onion in the hot oil until softened, 3 to 5 minutes. Stir tomato into onions until onions become translucent, 3 to 5 more minutes. Add Arborio rice to onion mixture and stir to coat with oil; cook and stir until rice becomes translucent with a white spots in the middle of each grain, about 2 minutes.
3. Stir white wine into rice mixture; cook and stir until wine is completely absorbed, 2 to 4 minutes; add marjoram, oregano, and basil. Pour chicken broth into rice mixture, about 1/2 cup at a time, stirring until liquid is absorbed, until rice is creamy but firm to the bite, 20 to 25 minutes. Stir squash into rice mixture until fully incorporated. Remove from heat.
4. Stir hot pepper sauce, white beans, Parmesan cheese, and parsley into risotto until cheese is melted. Season with salt and black pepper.

Nutritional Information

Servings Per Recipe: 8

Calories: 437, Total Fat: 8.6g, Cholesterol: 7mg, Sodium: 1062mg, Total Carbs: 77.1g, Dietary Fiber: 6.7g, Protein: 11.2g

Tuesday, October 2-  I need a relatively simple and quick meal tonight since one of my children has an evening activity.  Crock Pot Santa Fe Chicken served in tortillas sounds like the way to go!

Crock Pot Santa Fe Chicken
Skinnytaste.com
Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
  
• salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice or in a tortilla (extra pts).

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

January 9- January 15

Well due to a wonderful mild Saturday, I didn't make the dinner planned.  So the Pork Cider meal got bumped to this week.  Also bumped to a later day is the Barley Stew.  Even with the best of intentions, life complicates plans.

Monday, January 9-  Tonight is leftover night.  

Tuesday, January 10-  I will be making the Barley Beef Stew meal tonight.  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. 

Wednesday, January 11-  Tonight I will make the Cider Pork Chop Stew Dinner.  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. 

Thursday, January 12-  With not everyone home for dinner and book club to get to, a quick simple meal is in order.  Chicken Fajitas made with prepared chicken and sauteed peppers and onions.

Friday, January 13-  Butternut Squash Risotto 6 WW Points using my old stand by risotto recipe, with a few additions. First, I will add 2 cloves of minced garlic to the onion. Second, I will add cinnamon and nutmeg to my mashed butternut squash. Lastly, I will use a 1/2 cup of parmesan cheese. By the way my old and reliable risotto recipe can be found on the side of Harris Teeter Arborio Rice. I will add some cut up tomato to the risotto and some shrimp to round out the dish.   I will add chicken or Italian sausage to the risotto for a fuller meal.

Saturday, January 14-  I have been wanting seafood.  Maybe a shrimp scampi or perhaps beer battered fish?  I will need to give this a little more thought.

 Sunday, January 15-  Giants Playoff Game!  It will be pizza tonight while watching the Giants win over Green Bay! ;) 

Thanksgiving Week Menu

Monday, November 21-  Since I had about half the spinach from my Box leftover I decided to make pork chops and Southern Living magazine's recipe for Buttermilk Mashed Potatoes and Creamy Spinach.


Buttermilk Mashed Potatoes Recipe
4lbs potatoes
1 1/4 cups buttermilk
1/2 milk
1/4 butter
salt and pepper
5 oz spinach
5 1/2 oz buttery garlic and herb spreadable cheese
1/4 chopped pecans

1. Peel 4 lb. baking potatoes; cut into 2-inch pieces. 
2. Bring potatoes, 2 tsp. salt, and water to cover to a boil in a large Dutch oven over medium-high heat; boil 20 minutes or until tender. 
3. Drain. Return potatoes to Dutch oven, reduce heat to low, and cook, stirring occasionally, 3 to 5 minutes or until potatoes are dry.
4. Mash potatoes with a potato masher to desired consistency. 
5. Stir in 1 1/4 cup warm buttermilk, 1/2 cup warm milk, 1/4 cup melted butter, 1/2 tsp. pepper, and 1 tsp. salt, stirring just until blended. 
6. Mix into potatoes,1 (5-oz.) package fresh baby spinach, cooked until wilted; 1 (5 1/2-oz.) package buttery garlic-and-herb spreadable cheese; and 1/4 cup chopped toasted pecans.  
7. Spoon the mixture into a lightly greased 2 1/2-qt. baking dish. Bake at 350° for 35 minutes.   Makes: 6 to 8 servings

Tuesday, November 22-  As of right now I still plan on tortellini but I am opting out with a simple meal of tomato sauce, a side salad and a loaf of bread.

Wednesday, November 23-  I will be baking a pumpkin pie and from William Sonoma their Deep Dish Apple Bourbon Streusel Pie for Thanksgiving dessert.  With the baking, cleaning and prepping for tomorrow, take out is in order tonight!

Dish Apple Bourbon Streusel Pie

• For the filling:
• 3 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch thick
• 3 lb. Pink Lady apples, peeled, cored and cut into slices 1/4 inch thick
• 3/4 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/4 tsp. freshly grated nutmeg
• 1/4 cup cornstarch
• 3 Tbs. bourbon
• 2 Tbs. vanilla extract
• For the streusel:
• 2/3 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 1 Tbs. ground cinnamon
• 1/2 tsp. salt
• 2/3 cup roughly chopped pecans
• 7 Tbs. cold unsalted butter, diced

Directions:

On a lightly floured work surface, roll out the dough into a 20-by-14-inch rectangle about 1/8 inch thick. Fold the dough in half and transfer to a 13-by-9-inch baking dish. Unfold the dough and press into the bottom and sides of the dish. Trim the edges, leaving a 1/2-inch overhang, and fold in the excess dough so it extends just beyond the rim of the dish. Refrigerate the pie shell for 30 minutes.

Position a rack in the lower third of an oven and preheat to 375°F.

Meanwhile, make the filling: In a large bowl, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg, cornstarch, bourbon and vanilla until well combined.

To make the streusel, in a bowl, stir together the flour, granulated sugar, brown sugar, cinnamon, salt and pecans. Add the butter and work it in with your fingers, pinching to form pea-size pieces.

Pour the apple mixture into the pie shell and sprinkle the streusel on top. Decorate the pie as desired with decorative cutouts. Bake until the streusel is golden brown and the apples are tender, about 1 hour and 45 minutes; if the top of the pie has browned after 1 hour, tent it loosely with aluminum foil. Transfer the pie to a wire rack and let cool for at least 2 hours before serving. Serves 12 to 14.


Thursday, November 24- Thanksgiving!  Of course I will be baking an extra large turkey stuffed with my mother's stuffing recipe.  I will also be making my sweet potato casserole and my butternut squash recipes using the vegetables received in earlier boxes.  I will also boil up some of the frozen green beans I received from another Box.  There will also be cranberry sauce, gravy, hot rolls and wine.  And for dessert the pies I baked yesterday.

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.

Sweet Potato Casserole 7 WW Points  
1 cup all-purpose flour
2/3 cup packed brown sugar
1/4 cup chopped pecans
1/4 cup margarine, melted
1/2 tsp ground cinnamon
4 medium sweet potatoes, peeled and halved
1/2 cup sugar
1 1/2 tsp vanilla extract
1 large egg white
1 (5 oz) can evaporated milk

1. Preheat oven 350 degrees
2. Combine first 5 ingredients in small bowl, stirring to form streusel. Set aside
3. Place potatoes in pot covered with water. Bring to boil, cover and simmer 30 min or until tender. Drain. Mash in large bowl.
4. Stir in 1 cup of streusel topping, sugar, vanilla, egg white and milk.
5. Spoon into 2-qt. casserole coated with cooking spray. Top with remaining streusel.
6. Bake for 45 min.

Serving: 3/4 cup

Calories: 376  Fat: 8.8g  Saturated fat: 1.4g  Monounsaturated fat: 4.1g  Polyunsaturated fat: 2.6g  Protein: 5.4g  Carbohydrate: 70.1g  Fiber: 3.8g  Cholesterol: 1mg  Iron: 1.9mg  Sodium: 115mg  Calcium: 97mg

Friday, November 25-  I not quite sure what culinary masterpiece I will dish up tonight just yet.  With all of the feasting from the night before, I may pass the baton over to my husband this evening.

Saturday, November 26- Thanksgiving leftovers.  A mom in my daughter's class shared a Thanksgiving specialty which graces her dining table every year.  It sounded so good and a great way to use up Thanksgiving leftovers, so I am giving it a shot. 

Fried Stuffing Patties

Leftover Stuffing
Leftover Chopped Turkey
Chicken Broth
Butter/oil

Take leftover stuffing add chicken broth generously and chopped turkey and mix.  Form thin patties (make sure they are very moist) and fry in butter or vegetable oil til crisp and heated through.  Serve with heated gravy on top if desired.

I'll serve them along with any leftover cranberry sauce, sweet potato casserole and butternut squash casserole.

Sunday, November 27-  With all the poultry consumed over the past few days, I think we will grill steaks or hamburgers served with home made macaroni salad.

October 5- October 11

This week our Produce Box consists of:

• Apples: Mutzu variety 
• 2 Large Purple Sweet Potatoes 
• 3 Large Poblano peppers 
• 2 Cucumbers
• 2 Butternut Squash 
• 6 ears of Sweet Corn  

I also ordered approximately 1.5 lbs. of green beans and a quart of Hot Pepper Mix (jalapenos & cayennes).  My husband wants to make jalapeno poppers with some of the peppers.  The others may be dried or frozen.  I plan on blanching the green beans and corn for use during the winter. (except for what I will use for my soup)

Wednesday, October 5-  Tonight it's just us girls.  I will cook 2 ears of the corn to serve along with our meal.  I have leftover chicken which I might reinvent into a "new" dish or I may play it safe with pasta.

Thursday, October 6-  I will be preparing my Grandmother's Barley Soup, using some of the fresh green beans and corn.

Barley Soup

1/2-3/4 cup Barley
Lamb Shank with bone (can use other meat too)
Water (vegetable broth etc can be used as will- but reduce salt)
Celery
Carrots
Green Beans
Corn
Onion
Broth Dry Seasoning Mix
Salt and Pepper

1.  Place lamb shank in pot and cover with water.  Cook down.
2. Meanwhile cut/dice vegetables.
3. Using some of the liquid from the lamb pot, add to large soup pot along with veggies, barley and meat. (liquid should be enough to completely cover contents)
4. Add dry seasoning mix and salt and pepper.
5. Bring to boil, then simmer for 1 1/2 hours.  (when reheating add more liquid to desired thickness)

Friday, October 7-  With the arrival of company we are going out to Orchid Japanese Restaurant!


Saturday, October 8-  I plan to make the Stuffed Peppers I have made twice now and we all enjoy, using the Poblano Peppers from my Box.

Stuffed Peppers  WW Pts: 7

• 4 large peppers (8 banana peppers)
• 2 tablespoons butter
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1 (14 ounce) can crushed tomatoes
• 1 (8 ounce) can tomato sauce
• 2 cloves garlic, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 1/4 teaspoons salt, divided
• 1/4 teaspoon ground black pepper, divided
• 1 egg
• 1/2 teaspoon Worcestershire sauce
• 1/4 cup grated Parmesan cheese
• 1 pound Italian sausage
• 3/4 cups bread crumbs

1. Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
2. Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 3/4 teaspoon salt and 1/8 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
3. Meanwhile, in a large mixing bowl, combine egg, 1/4 teaspoon salt, 1/8 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in sausage, bread crumbs and 1 cup of the tomato sauce mixture.
4. Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
5. Bake uncovered in preheated oven for 1 hour. (optional- last 15 minutes sprinkle shredded mozzarella cheese)

Amount Per Serving
Calories:310 Total Fat: 24g  Dietary Fiber: 1.9g

Sunday, October 9-  Tonight I will make the savory Butternut Squash Enchiladas I made earlier which were very good.

Butternut Squash Enchiladas

Serves 8

• 1 Tbs. olive oil
• 1 butternut squash (11/2 lb.), halved and seeded
• 1 medium onion, diced (1 cup)
• 1 chipotle chiles in adobo sauce, drained and diced, plus 2 teaspoons sauce (if this is too much heat, use chili powder to your liking)
• 1/4 cup salsa (increase to 1/2 cup if you omit the chipotle chiles above)
• 1 clove garlic, minced (1 tsp. )
• 1 tsp. ground cumin
• 1/2 tsp. ground nutmeg
• 1 can of black beans rinsed and drained
• 3 green onions, chopped (1/3 cup)
• 1 16-oz. can enchilada sauce (salsa verde can be substituted)
• 8 flour or corn tortillas
• 1 cup shredded reduced-fat Cheddar cheese

1. Preheat oven to 350°F. Place squash cut-side down on baking sheet. Roast 45 minutes, or until soft. Cool until easy to handle. Scoop squash into bowl, and mash.

2. Heat oil in saucepan over medium-high heat. Add onion, and saute 5 to 7 minutes, or until soft. Add chipotle, adobo sauce, and garlic. Cook 1 minute, stirring often.

3. Stir in mashed squash, salsa, cumin, and nutmeg. Cook 3 minutes more, or until heated through. Remove from heat, and fold in green onions and beans.

4. Preheat oven to 350°F. Spread 1 cup enchilada sauce over bottom of 13- x 9-inch baking dish. Divide filling among tortillas, and roll loosely. Place filled, rolled tortillas in baking dish. Top with remaining enchilada sauce and Cheddar cheese. Bake 30 minutes, or until top begins to brown and sauce is bubbly.

 

Monday, October 10-   I think there may be leftovers which would make for a good leftover night since we do have soccer practice!

Tuesday, October 11-  I might try my hand at Southern Living Magazine's recent soup recipes, specifically Hearty Italian Soup.  Considering the recipe makes 12 cups I may consider scaling it down for our family, although leftovers are always a great lunch or quick dinner for later in the week!

 

Hearty Italian Soup 

Yield: Makes 12 cups
Total: 2 Hours, 40 Minutes

Ingredients

• 1 (16-oz.) package mild Italian sausage
• 2 teaspoons olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 (48-oz.) container chicken broth
• 2 (15-oz.) cans cannellini beans, drained and rinsed
• 2 (14.5-oz.) cans diced tomatoes
• 1 teaspoon dried Italian seasoning
• 1 (5-oz.) package baby spinach
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• Freshly shaved Parmesan cheese

Preparation

• 1. Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned. Remove sausage from Dutch oven, reserving drippings in Dutch oven. Sauté onion in hot drippings 3 minutes or until tender. Add garlic, and sauté 1 minute. Cut sausage into 1/4-inch-thick slices, and return to Dutch oven.
• 2. Stir chicken broth and next 3 ingredients into sausage mixture; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 minutes.
• 3. Stir in spinach and next 2 ingredients; cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Top each serving with Parmesan cheese. Serve with Parmesan-Pepper Cornbread Biscotti.

Recipe inspired by Kelly Mapes, Fort Collins, CO, Southern Living   OCTOBER 2011