Oct. 25-Oct. 31

Well I never made a menu online for last week. But I put things together for this week.

With apples from previous boxes I am making my zucchini bread but replacing the zucchini with diced apples.
Apple 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 diced apples

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 apples to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 loaf pans.
4. Bake at 350 degrees F (175 degrees C) for 1 hour.

Friday, October 25-  Chicken Cordon Blue with fresh cooked broccoli from my box and cheesy rice.  I prefer to roll the raw tenderized chicken breast up with the ham and cheese then dip it in a bread mixture to bake in the oven.  My mother-in-law pan fries the chicken then layers it with the ham and cheese to bake in the oven to melt the cheese.

Saturday, October 26-  We decided to do take out tonight.

Sunday, October 27-  White Chicken Chili in the crock pot along with corn on the cob from my box.

White Chicken Chili

• 4 cans great Northern Beans (undrained)
• 2 cups chicken broth
• 1 teaspoon beef bouillon granules (or 1 cube)
• 1 onion diced (saute with 2-3 TBS flour to thicken if desired)
• 3 teaspoons ground cumin
• 2 teaspoons each of garlic powder and oregano
• 1/2 teaspoon cayenne pepper
• 4 oz diced chiles (drained)
• 4 cups cooked diced chicken
• 2 cups sour cream (16oz)
• 3 cups Monterey Jack cheese shredded
• 1/2 cup cilantro chopped, optional

1. Combine sauteed onions, beans, broth, bouillon, spices, chiles and chopped chicken in slow cooker.
2. Cook on low for 8-10 hours.
3. Last half hour add cheese and sour cream.  Stir to mix and melt.
4. Serve once cheese has melted and sour cream has combined with mixture.  Sprinkle cilantro over individual bowls if desired.

Monday, October 28- I plan on making chicken potpie for dinner tonight.

Chicken Pot Pie

• 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)
• Combination of fresh & frozen veggie mix- about 2 cups
• 2-3 cups cooked chicken 
• 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.

Tuesday, October 29-  Pork tenderloin along with sauteed kale from my box and either homemade mashed potatoes or baked potatoes. I will prepare the kale as I do in the Kale and Orzo recipe.

Kale

Olive Oil

Pepper sliced or diced

Kale stem removed roughly cut

Red Pepper Flakes

2-3 Cloves Garlic minced

chicken broth or white wine or water 

• 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).

October 30 and 31st-  Between a Halloween party and Halloween, dinner will be pizza one night and either leftovers or take out the other.

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. 

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.

January 16- January 22

The Barley Stew was excellent!  It does make alot.  I froze 2 quarts for later this winter.  I never made the Cider Pork, oh well.  I also skipped the risotto last week.  Each dinner was replaced with chicken fajitas and steak with roasted red potatoes.

Monday, January 16-  I wanted to make a tortellini soup.  I decided to make it healthier with chicken sausage and to my surprise actually found a recipe on allrecipes.com that used chicken sausage.  Below is the recipe with my changes to it.

Sweet Italian Chicken Sausage Tortellini Soup 5 WW Points

• 8oz Sweet Italian Chicken Sausage
• 2 1/4 teaspoons extra virgin olive oil
• 3 cloves garlic
• 1 onion diced
• 1 cup carrots chopped
• 1 cup celery chopped
• 1/4 cup white wine
• 28 oz chicken broth
• 9 ounces refrigerated cheese tortellini
• 1 can petite cut diced tomatoes, drained
• 1 teaspoon Italian seasoning
• 4 ounces baby spinach leaves

Directions

1. Heat large pot with half the oil to coat and saute chicken sausage until browned and internal heat is 165 degrees. Remove from pan, remove casings and slice into small pieces and set aside.
2. Meanwhile, finely mince the garlic cloves.  Heat remaining oil in pan, add garlic and onion and saute until onion tender, stir carrots and celery and saute 1-2 minutes.
3. Stir in wine and broth and bring to a boil. Add can of tomatoes and Italian seasoning and sausage. Simmer for 30-40 minutes.  In a separate pot cook tortellini. And drain.
4. Stir in spinach into soup and cook until the spinach wilts, 2 minutes.
5. Add tortellini to soup and cook 5 minutes.  Serve

Tuesday, January 17-  With a Girl Scouts meeting after dinner, I am opting for a simple meal.  I found this recipe on Good Housekeeping. 

Turkey Bean Stovetop Chili  WW Pts. 4

• 1 tablespoon(s) vegetable oil
• 1 large (10- to 12-ounce) onion, finely chopped
• 2 cloves minced garlic
• 1 1/4 pound(s) lean ground turkey
• Salt
• Pepper
• 1-2 red or yellow peppers, finely chopped
• 1 tablespoon(s) chili powder
• 2 teaspoon(s) ground cumin
• 2 can(s) (14-ounce each) tomatoes, fire-roasted and diced
• 2 can(s) (15 ounces each) no-salt-added white kidney (cannellini) or pink beans, rinsed and drained

---

Directions

1. In 7- to 8-quart saucepot, heat oil on medium-high. Add onion and garlic and cook 5 minutes or until softened and brown, stirring occasionally.
2. Add turkey and 1/4 teaspoon each salt and freshly ground black pepper. Cook 3 minutes or until meat browns, stirring and breaking up meat with wooden spoon.
3. Add peppers; cook 4 minutes or until just softened, stirring occasionally. Add chili powder and cumin and cook 1 minute, stirring often.
4. Stir in tomatoes and beans. Heat to boiling, then reduce heat to simmer. Cook 20 minutes, stirring occasionally. Spoon into serving bowls.

Wednesday, January 18- On my own with the girls tonight and an evening filled with meetings and lessons, I will make simple Chicken Fajitas with grilled peppers and onions and quesidillas for the girls.

Thursday, January 19- Pizza and a Movie Night in Apex!  Kung Fu Panda 2

Friday, January 20- Leftovers will be tonight's meal.

Saturday, January 21- My husband put his culinary skills to use and made chicken sausage spinach and cheese stuffed ravioli served with a vodka sauce.  He used wonton wrappers for the ravioli.  They were awesome!

Sunday, January 22-  Rotisserie Chicken, biscuits and french fries will most likely round out tonight's football meal.  Go Giants!

White Chicken Chili

White Chicken Chili

• 4 cans great Northern Beans (undrained)
• 2 cups chicken broth
• 1 teaspoon beef bouillon granules (or 1 cube)
• 1 onion diced (saute with 2-3 TBS flour to thicken if desired)
• 3 teaspoons ground cumin
• 2 teaspoons each of garlic powder and oregano
• 1/2 teaspoon cayenne pepper
• 4 oz diced chiles (drained)
• 4 cups cooked diced chicken
• 2 cups sour cream (16oz)
• 3 cups Monterey Jack cheese shredded
• 1/2 cup cilantro chopped, optional

1. Combine sauteed onions, beans, broth, bouillon, spices, chiles and chopped chicken in slow cooker.
2. Cook on low for 8-10 hours.
3. Last half hour add cheese and sour cream.  Stir to mix and melt.
4. Serve once cheese has melted and sour cream has combined with mixture.  Sprinkle cilantro over individual bowls if desired.

October 26- November 1

This week we received:

• pint of Raspberries
• 3 Zucchinis
• large head of Napa Cabbage
• 6 apples
• 4 Poblano Peppers
• Fresh Rosemary
• Add on of Romaine Lettuce

With my zucchinis, I will use my Grandmother's recipe for Zucchini "Apple" Pie.  I will also be baking later in the week a Sweet Potato Cake using the sweet potato from an earlier Box.

Zucchini Apple Pie

9" pie                                                                                                          

 

4 cups sliced, peeled, cored zucchini cooked til tender crisp             

2 T lemon juice                                                                                       

dash salt                                                                                                  

 

Mix together:

 

1 1/4 cup sugar                                                                                     

1 1/2 t cinnamon                                                                                    

1 1/2 t cream of tartar                                                                           

dash nutmeg                                                                                           

3 T flour                                                                                               

                                                                                                               

Add Zucchini

 

Mix well. It will be runny but that's ok. Dump the filling into a 9 inch crust and dot with butter. Add top crust and bake at 400* for 40 minutes

Sweet Potato Cake

2 1/2 self rising flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1 1/4 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, cinnamon, nutmeg and allspice.  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.

I used vanilla cake frosting and omitted the pecans because I didn't have any on hand.  This cake was moist and delicious.   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, October 26-  I have left over beef stew and with my husband not home, I will try to invent tonight's leftovers.  I will add some cooked white rice to the stew.  A little something different than egg noodles.

Thursday, October 27-  Tonight I will use the add on of romaine lettuce to make Asian Lettuce Wraps.  I found this recipe on allrecipes.com but have adjusted the basic recipe with suggestions from other reviewers.
Asian Lettuce Wraps

• 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
Amount Per Serving
Calories: 388 Total Fat: 22.3g Cholesterol: 69mg Sodium: 580mg Total Carbs: 24.3g Dietary Fiber: 4.7g Protein: 23.4g

Friday, October 28-  I never made the Marinated Pork Tenderloin I had plans for last week.  Therefore, tonight I will bake the Marinated Pork Tenderloin and serve it along with green beans and mashed potatoes.  I found the pork recipe at allrecipes.com add altered the recipe based on other reviewers comments.
Marinated Pork Tenderloin

• 1/2 cup soy sauce
• 1/2 cup packed brown sugar
• 4 tablespoons sherry
• 1/2 small onion minced
• 1 teaspoon ground cinnamon
• 4 tablespoons olive oil
• 3 cloves garlic minced
  
• 2 (3/4 pound) pork tenderloins (I will be using just 1)
  

Directions

1. Place soy sauce, brown sugar, sherry, onion, cinnamon, olive oil, and garlic in a large resealable plastic bag. Seal, and shake to mix. Fork the tenderloin.  Then place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
2. Preheat oven to 350 degrees.  Place pork in baking dish, reserve marinade.
3. Bake pork for 50-60 minutes, or to desired doneness. Let rest 5-10 minutes covered in foil.  
4. While meat rests, place reserved marinade in a saucepan and heat.  Add cornstarch to thicken, bring to boil and let simmer until sauce has thickened.
5. Slice into medallions, and serve with gravy.

Saturday, October 29-  With my large head of Napa cabbage, I will make my cole slaw and serve it along with grilled cheeseburgers, fries and onion rings.

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

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

Sunday, October 30-  I am thinking of making Slow Cooker White Chicken Chili tonight.  I will add the recipe later.

Monday, October 31-  Since it is Halloween and my children will be anxiously awaiting Trick or Treating, dinner must be simple and quick.  I will either throw together quesidillas and steak fajitas or opt for pizza take out.

Tuesday, November 1-I plan to make the Stuffed Peppers I have made a number of times 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

 
 

June 29- July 5 A menu without a Box

This week I did not get a Produce Box.  Although each box was filled with delicious fresh produce, I still have much of the fruit I received last week and couldn't get through my remaining fruit AND the new fruit included in each box.  So I am left to my own devices to come up with this weeks meals.  I will stop off at both DJs Berry Patch's farm stand and the new farm shop in downtown Apex for some of the fresh produce required to make each meal.

Wednesday, June 29- Tonight I am thinking of making Chicken and Tortellini Salad which I found in my June issue of Southern Living.

Chicken and Tortellini Salad

• 2 (9-oz.) packages refrigerated cheese-filled tortellini
• 1/2 cup olive oil
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh lemon juice
• 2 garlic cloves
• 1 teaspoon Worcestershire sauce
• 2 cups chopped cooked chicken
• 1 cup frozen sweet peas, thawed
• 1/2 cup thinly sliced green onions
• 1/2 cup chopped fresh flat-leaf parsley
• Salt and pepper to taste

 

1. Prepare tortellini according to package directions.

2. Process olive oil and next 4 ingredients in a blender until smooth. Toss olive oil mixture with tortellini, chicken, and next 3 ingredients. Add salt and pepper to taste.

Southern Living
JUNE 2011

Thursday, June 30- Tonight's meal will be a recipe I discovered in the June issue of Family Circle, Pork Chops and Cola Sauce.  I will probably serve this along with corn on the cob.

Pork Chops and Cola Sauce  

Cola Sauce

• 1  can  (12 ounces) cola (not diet)
• 1  cup  ketchup
• 1/4  cup  cider vinegar
• 1/2  teaspoon  onion powder
• 1/2  teaspoon  garlic powder
• 1/2  teaspoon  black pepper 
•  
• Pork Chops
• 4  bone-in pork chops (about 6 ounces each)
• 1  pound  sweet potatoes, scrubbed and cut into 1/2-inch-thick slices

Cola Sauce

1.Place cola, ketchup, vinegar, onion powder, garlic powder and black pepper in a medium-size saucepan. Simmer until sauce is reduced to 1 cup, about 20 minutes. Take off heat and reserve.

Pork Chops

2.Heat gas grill to medium-high or coals in charcoal grill to medium-hot. Lightly coat grill rack with oil or cooking spray.

3.Grill pork chops and sweet potatoes 4 minutes per side; generously brush both sides with 3/4 cup of cola sauce and grill additional 2 minutes per side.

4.Serve pork chops and sweet potatoes with remaining sauce, if desired.

Friday, July 1-  I will wait until I go shopping at the grocery store to determine what seafood I will pick up to make tonight's meal.  The Italian Style Fish last time was excellent.  I may make that again or something new.

Saturday, July 2-  I had added the free sample to my chop meat last week and formed burger patties but never ate them.  I will defrost them for this evening's meal.  I will make a garden salad with our homegrown tomatoes and cucumbers and perhaps I will make Corn Pudding with any leftover corn from yesterday's meal.

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.

Sunday, July 3-  I know the grill will be involved in tonight's meal.  Just haven't completely decided on what I will grill.  I have some steaks in the freezer.  I most likely will grill a steak lightly seasoned with my grilling spice and serve it along with homemade macaroni salad garnished with fresh tomatoes from my garden.

Monday, July 4- I am contemplating making a different chili recipe I found in the June issue of Family Circle as well.  Although my husband may insist on the family chili recipe.   A crock pot meal may prove the simplest since we are heading out for firework watching this evening.  Below is Family Circle's chili recipe.

All American Chili

• 1 1/2  pounds  lean ground beef
• 2  onions, chopped
• 1  yellow bell pepper, seeded and chopped
• 2  garlic cloves, minced
• 2  cans  (15.5 ounces each) kidney beans, rinsed and drained
• 1  can  (14.5 ounces) diced tomatoes, drained
• 1  can  (8 ounces) no-salt-added tomato sauce
• 1  cup  low-sodium chicken broth
• 3  tablespoons  chili powder
• 1  teaspoon  ground cumin
• 1  teaspoon  dried oregano
• 1/2  teaspoon  salt
• 1  box  (8.5 ounces) corn bread mix, prepared according to package directions (optional)

1.Combine beef, onions, pepper, garlic, beans, tomatoes, tomato sauce, broth, 2 tablespoons of the chili powder, and 1/2 teaspoon each of the cumin and the oregano in slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours.

2.Remove cover and stir in remaining 1 tablespoon chili powder, 1/2 teaspoon each cumin and oregano, and salt. Serve with corn bread, if desired.

Tuesday, July 5-  Will it be a left over night or maybe a steak on the grill, hmmmm.  I'll have to wait and see!

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.

November 10- November 16

As the Produce Box approaches its close of the season I am astonished not only to find ourselves nearing Thanksgiving but also surprised at the abundance of fresh produce which has entered my family's daily life. Although I have always made it a point to serve at least one vegetable with dinner nightly and stock a variety of fruits in the house for snacking, I have discovered a weekly supply of farm fresh produce as provided my family with a much healthier and richer diet.

This weeks Box contains local Apple Cider, 2 Red Bell Peppers, a large Eggplant, 2 heads of Romaine Lettuce, Sweet Potatoes and Tomatoes.

I never made the White Chili so I may decide to throw it on this week's menu. Unfortunately, my homemade cole slaw was rather bitter. I discovered after the fact, that soaking the cabbage for about 20 minutes helps mellow the bitterness. Good tip to know for next time!

Wednesday, November 10- Tonight I will try making a main course salad for dinner. I am altering a recipe I found on Allrecipes.com with some of my own additions.
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 may buy prepared Southwest Style Chicken or if I have the time prepare my own.

Thursday, November 11- Garlic and Thyme Pork Chops and Sweet Potato Casserole will be served this evening.

Sweet Potato Casserole
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.

Friday, November 12- Swedish Meatballs served over egg noodles will be tonight's dinner, thanks to a weekend excursion to Ikea!

Saturday, November 13- Date Night!! My husband and I are going out on the town so simple microwaved meals for the kids.

Sunday, November 14- Eggplant Rollatini will be attempted tonight.

I will follow my standard Eggplant Parmesan recipe to fry up the the eggplant however, I will cut them length wise. Once fried, I will loosely follow a recipe I found on Allrecipes.com with my additions.
1-2 cups ricotta cheese
1 large eggs, lightly beaten
1/4 cup shredded mozzarella
4 tablespoons grated Parmesan
2 tsp. basil
1 clove minced garlic
8-10 slices prosciutto
Tomato Sauce
1 cup shredded mozzarella cheese

In a bowl, beat the egg until lightly scrambled. Mix the ricotta in with the egg. Add 1/4 cup mozzarella, 1-2 tablespoons of Parmesan cheese and garlic and gently combine. Fold in basil just to combine. Do not overmix.

Place a slice of prosciutto on eggplant then place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining Parmesan and Mozzarella cheese and bake for 15 minutes.

Monday, November 15- Steak Fajitas with peppers and onions will be served for dinner tonight.

Tuesday, November 16- White Chicken Chili I'll update the blog with my recipe.

November 3-November 9

I did not opt for a Produce Box this week. So that means I am left to my own inspiration and devices to come up with a menu this week. I may venture to the State Farmers Market if I need some fresh produce.

I never had the opportunity to make the Eggplant and Zucchini Casserole. My eggplant was questionable and surprisingly my zucchini had mold. But alas from disappointment I found inspiration and whipped up a very tasty one pot meal, Sweet Potatoes and Stuffing with Pork.
I diced up some of my purple sweet potatoes along with an onion and red pepper. I poured Italian dressing over the vegetables and baked for 15 minutes at 375 degrees. I then pushed the veggie mixture along the sides of the pan and spread stuffing mixture (which was mixed with 1 1/2 cups of water) down the center. I then placed 3 thick cut pork chops on top of the stuffing. I returned the pan to the oven for 45 minutes. Delicious, easy and simple!

Tuesday I made Cheeseburger Bacon Meatloaf with a few modifications. I used one small chopped onion in place of the Onion Onion seasoning and I halved the recipe.

Wednesday, November 3- I plan to make BBQ Chicken Sandwiches served with Cole Slaw.

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

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

Sauce: 1 cup ketchup, ¼ cup brown sugar, firmly packed, 2 tablespoons Barbecue Rub, 2 teaspoons vinegar
Combine ingredients in (2-qt.) Saucepan. Bring to a boil, stirring occasionally; remove
from heat. Reserve half of the sauce for serving.

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

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

Thursday, November 4- The girls will have one of their favorites, Mac N Cheese while I prepare Potato and Ham Soup for myself and my husband. I'll serve both with some fresh bread.

Perfectly Potato & Ham Cheddar Soup
Tastefully Simple Recipe

Ingredients
Perfectly Potato Cheddar Soup Mix
5 cups hot water
1 Tbsp. Bacon Bacon**
1-2 cup cubed cooked ham

Directions
Prepare Perfectly Potato Cheddar Soup Mix as directed on package with water. Add remaining ingredients; simmer 30-40 minutes. Makes 5-6 servings.
**if I don't have any Bacon Bacon seasoning left I will substitute bacon pieces

Friday, November 5- My children asked to have spaghetti and meatballs. A simple meal and it will delight my girls.

Saturday, November 6- The Western Wake Farmers Market is having a Fall Craft Fair. Perhaps I'll find a few Christmas gifts as well as inspiration for this weekend's meals. I'm sure I'll pick up some apples and butternut squash. I can make dessert or quick bread with the apples and the squash may be used in my daughter's favorite casserole dish. I'll see if I can find ideas for dinner tonight while I am at the Market.

Sunday, November 7-As long as the day doesn't get away from me, I plan on making Herb-Coated Roast Beef with Gravy (recipe from Woman's Day). I'll serve it with potatoes and green beans.

Herb-Coated Roast Beef with Gravy
2 tsp minced garlic
1 tsp dried thyme
1 tsp dried crushed rosemary
1/2 tsp salt
1⁄4 tsp pepper
4 1⁄2-lb top round boneless beef roast
3 Tbsp Dijon mustard
1 Tbsp oil
1 can (141⁄2 oz) beef broth
2 Tbsp flour
1⁄3 cup dry red wine or beef broth

1. Heat oven to 425ºF. Set a wire rack into a shallow roasting pan (not disposable foil). Mix garlic, thyme, rosemary, salt and pepper in a small bowl.

2. Place roast on rack in roasting pan. Brush with 3 Tbsp mustard and sprinkle with herb mixture, patting it on the mustard.

3. Roast the beef 20 minutes. Reduce oven temperature to 325°F. Roast meat 1 1⁄4 hours, or until a meat thermometer inserted in center of roast registers 140°F for medium-rare. Remove roast to carving board, tent with foil and let rest 20 minutes (temperature will rise to about 145°F for medium-rare).

4. Meanwhile, stir broth into flour in a bowl until blended. Place roasting pan over medium-high heat; add wine and stir to scrape up any brown bits on bottom. Add broth to roasting pan. Stirring with a whisk, bring to a boil, reduce heat and simmer 1 minute, or until thickened. Serve roast with gravy.

Monday, November 8-I am thinking slow cooker meal tonight. White Chicken Chili maybe with cornbread will be tonight's dinner.

Tuesday, November 9- With all these delicious meals, I have a feeling there will be plenty of left overs to finish up before a new Produce Box arrives.