Salad Everywhere!

My Produce Box consisted of the following:

• Romaine Lettuce
• Green Leaf Lettuce
• White Sweet Potatoes
• Strawberries
• Carrots
• Raw Peanuts
• Cucumber

Friday, April 26- I made sloppy joes with a side of mashed white sweet potatoes.
Mashed White Sweet Potatoes
Peel and cube potatoes
Boil til soft
Add milk and butter and mash
Add a little half and half, sprinkle ground cinnamon and ground nutmeg
Stir and serve

Saturday, April 27-  We went out to dinner since everyone was scattered about!

Sunday, April 28-  My hubby gave me the night off my making dinner tonight :)

Monday, April 29- I picked up marinated  pork lion at the supermarket last week.  I will probably oven roast it since it is a rainy day today.  Should the weather break, I may grill it instead.  I will use some of the orange sweet potatoes from last week's box to make my sweet potato casserole and honey glazed carrots.

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 

Honey Glazed Carrots

Peel and slice carrots

Boil to desire tenderness (I add a splash of OJ to the water while boiling)

Drain return to stovetop

Add desired honey and splash of OJ 

Mix and heat to thin honey

Serve with a dallop of butter

Tuesday, April 30- With Girl Scouts this evening I opted for a rather simple meal, Southwest Chicken Salad.  I have made this other times in past seasons with my produce box vegetables.
Southwest Chicken Salad
1 small can corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups shredded Cheddar and Monterey cheese blend
3 tomatoes, chopped
Chopped romaine lettuce
Catalina salad dressing
Southwest Style Chicken
Corn chips

In a large bowl, combine the corn, black beans, cheese, lettuce and tomatoes. Add dressing and mix well. Cut up chicken and placed over salad. Add corn chips before serving.
I will use both romaine and green leaf lettuces from my box tonight.

Wednesday, May 1- I picked up rotisserie marinated chicken breasts which I will grill tonight.  Depending on how much lettuce we have remaining, I'll throw together a side salad along with homemade macaroni salad.

Thursday, May 2-  It's just the girls for dinner tonight.  I'm thinking tortellini or spaghetti and meatballs for dinner.

Carrots, Sweet Potatoes, Kale Oh My!

Week 2 of the Produce Box is off to a great start.  My box on Friday consisted of:

• Sweet potatoes
• Kale
• Carrots
• Strawberries
• Baby romaine
• Cucumber

I also got tomatoes and radishes.
The strawberries were a delicious after school snack for my girls and their friends.  Saturday morning they topped off our homemade pancakes perfectly!  The romaine and cucumbers have been used to make some lunch salads with grilled chicken.

Friday, April 19-  Golf lessons were cancelled but too late to throw together dinner.  So we indulged in take out.

Saturday, April 20- I took a suggestion from the recipe newsletter included in my box and made slow cooker veggies to go with our meat house steaks.  A bottle of wine and garlic bread round out our dinner.
Slow Cooker Vegetables
3 sweet potatoes peeled and cubed
4 carrots peeled and sliced
1 large rutabaga peeled and cubed
1 onion chopped
3-4 minced garlic cloves
2 tablespoons olive oil
1 teaspoon each dried oregano, rosemary and basil
Salt and pepper to taste
Mix above ingredients in crock pot. Cover and cook on high for about 3 hours.  Stir veggies once every hour or so.
This recipe can be tailored to any veggies you have on hand.  Seasoning can be adjusted to your liking as well.  Be creative!

Sunday, April 21- Grilled chicken was planned but that didn't defrost in time.  So we opted for hamburgers on the grill, potato salad, and sliced cucumbers and tomatoes from my box.

Monday, April 22- grilled chicken served over orzo with kale and sliced tomatoes will be our dinner tonight.

Orzo with Kale

• 1/4 teaspoon ground turmeric
• 1 cups uncooked orzo pasta
• 2 tablespoons olive oil
• 3 cloves garlic, sliced
• 1 Red Bell Pepper, diced
• 1 cup Chicken Broth or White Wine
• 1/4 teaspoon crushed red pepper flakes
• 1 bunch kale, stems removed and leaves coarsely chopped
• 1 15oz can of white beans drained and rinsed
• 1 diced tomato or cherry/grape tomatoes halved
• 1 large lemon, juiced
• 1/4 teaspoon ground nutmeg
• 1/4 cup grated Parmesan cheese, or to taste
• salt and black pepper to taste

Directions

1. Bring a large pot of lightly-salted water to a boil; sprinkle the turmeric over the boiling water and stir in the orzo; return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes; drain. Scrape into a mixing bowl and set aside.
2. While orzo is cooking, Heat the olive oil in a large skillet over medium heat. Cook the garlic and red pepper in the hot oil. Add red pepper flakes and broth or wine.  Stir the kale into the broth, cover the skillet with a lid, and cook for 10 minutes. Remove the cover and  add the beans.  Continue cooking and stirring until the kale is tender, about 10 minutes more (add more liquid if necessary). Stir the kale mixture into the orzo along with the lemon juice, nutmeg, Parmesan cheese and tomatoes. Season with salt and pepper. Serve warm or at room temperature.

Nutritional Information

Calories: 206  Total Fat: 4.2g  Cholesterol: 2mg  Sodium: 91mg  Total Carbs: 36.1g Dietary Fiber: 2.8g  Protein: 7.9g

 

Tuesday, April 23- It's GNO tonight, which means i 'm not cooking!

Wednesday, April 24- Simple and easy for the three of us, breakfast for dinner tonight.

Thursday, April 25- A simple meal of spaghetti and meatballs will be tonight's dinner.  Any remaining romaine, cucumbers and tomatoes will make a nice side salad.

TPB Box Has arrived!

Friday I got my 1st box of the 2013 Season!  My box consisted of:

• 2 Tomatoes
• 1 English Cucumber
• Carrots
• Sweet Potatoes
• Honey Whole Wheat Bread
• Rutabagas

I also acquired one share of collards greens.

Friday, April 12-  Golf lessons tonight.  We were a split family eating take out.

Saturday, April 13-  There was a school event tonight.  My children ate afterward and after I was done volunteering I opted for take out as a simple way out.

Sunday, April 14-  Grilled chicken, mashed rutabagas, glazed carrots will be tonight's meal.
Simple Glazed Carrots

• 1 pound baby carrots
  1/4 cup OJ
  3 tablespoons brown sugar
  2 tablespoons butter
  Honey 

1. Place carrots in a shallow saucepan, and cover with salted water. Boil until tender. Drain, and return carrots to pan.
2. Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and honey. Heat until butter and sugar melt.

Mashed Rutabagas 
Rutabagas
Milk/cream
Chicken Broth
Butter
Salt and Pepper
Thyme and Rosemary
Boil peeled and cubed rutabagas in salted chicken broth until tender.
Drain water, reserving a 1/4 cup in pot.  Begin mashing rutabagas.  Add milk or cream along with butter.  Continue mashing untill desired consistency.  Add additional cream and butter to liking.  Stir in pinch of Thyme, rosemary and garlic.

Monday, April 15-  Grilled pork, collard greens, left over mashed rutabaga will comprise tonight's meal.

Collard Greens (from allrecipes)

1 tablespoon olive oil 3 slices bacon 1 large onion, chopped 2 cloves garlic, minced 1 teaspoon salt

1 teaspoon pepper 3 cups chicken broth 1 pinch red pepper flakes 1 pound fresh collard greens, cut into 2 -inch pieces

Directions:

1.	Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
2.	Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

    I saw on all recipes collards served with white beans and tomatoes.  I may adjust the recipe to add the canned tomatoes and beans during the last 20 minutes of cooking.

Tuesday, April 16-   Girl Scouts tonight.  I need quuick and simple.  Tortellini Alfredo and a garden salad with the tomatoes and cucumber from my Box.

Wednesday, April 17- Another Girl Scouts evening.  Simple and quick.  I am considering hot dogs, hamburgers, baked beans and fresh fruit. 

Thursday, April 18- Book Club tonight.  Another quick and simple meal is needed.  I'll either throw together chicken fajitas or perhaps I'll make white bean chicken chili. 

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.