April 4- April 11

Our box this week consisted of:

• Carrots plus a substitution of carrots for grapefruits
• Green Beans plus extra add on of green beans
• Kale
• Strawberries

Friday, April 4-  Due to the first golf lesson of the season, we opted to go out to dinner after lessons.

Saturday, April 5- I had intentions of cooking but with the husband working on an outdoor project all day, take out was easier.

Sunday, April 6- I picked up marinated steak tips which we grilled along with oven baked red potatoes and roasted asparagus.

Monday, April 7-  I put aside a few carrots to add to my risotto this evening from our box.  The other carrots were blanched and frozen for later use.  I will serve the risotto with shrimp and sliced bread.

I usually use the recipe on the side of the Harris Teeter box but I misplaced that recipe.  Tonight I am adapting a basic risotto recipe found online at Chow.com

Risotto

• 2 quarts low-sodium chicken or vegetable broth
• 1/4 cup olive oil, plus more for drizzling
• 1 medium yellow onion, finely chopped
• 1-2 cloves garlic minced
• Kosher salt
• Freshly ground black pepper
• 2 cups Arborio or Carnaroli rice
• 1 cup dry white wine
• 1/4 cup finely grated Parmesan cheese, plus more as needed
• 1/4 cup coarsely chopped fresh Italian parsley leaves
• Juice of half a lemon

1. Place the broth in a medium saucepan over low heat and keep it at a very low simmer. 
2. In a large wide pot or Dutch oven, heat the measured oil over medium heat until shimmering. Add the onion and garlic cook, stirring often, until the onion is translucent, about 5 minutes.
3. Add the rice and cook, stirring, until the kernels start to crackle, about 1 to 2 minutes. Stir in the wine and let simmer, stirring often, until all of the liquid has been absorbed, about 2 to 4 minutes. Pour a ladleful of the simmering broth over the rice. Let simmer, stirring constantly, until the rice absorbs the liquid. Continue adding broth, stirring and letting it absorb, until the rice is al dente, about 20 to 30 minutes (you may not use up all of the broth). Taste as you go for doneness, seasoning with salt and pepper as needed.
4. When the rice is done, remove from heat and stir in the Parmesan and parsley. Taste and season with more salt, pepper, and Parmesan as needed. Just before serving, loosen the risotto to the desired consistency with a little more broth or hot water and serve immediately. Drizzle each serving with olive oil.

Tuesday, April 8-  We have enjoyed the Kale with Orzo recipe many times and it allows any protein accompaniment.  Tonight I serve it with Italian sausage.  I may eliminate the beans in tonight's meal.

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

Wednesday, April 9-  I reserved some of the blanched green beans for this evening's meal, Chicken Pot Pie.

 

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.

Thursday, April 10-  A simple pasta  meal will be tonight's meal considering we have another activity right after dinner.

Friday, April 11-  Tonight is golf lessons and I will need to stay the entire lesson, which means most likely take out tonight.

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.

Abbreviated Week of Menus May 6- May 9

On Friday my Box was comprised of:

• Carrots
• Kale
• Strawberries
• Lettuce
• Tomato
• Add on of Collards
• Add on of Asparagus

The carrots will be used as a side this week but they are also great for a healthy school snack!  The strawberries have been great with breakfast as well as for dessert with a little whip cream!

Since I am late composing my weekly menu I will just pick up with Monday.
Monday, May 6-  Grilled chicken, grilled asparagus and cous cous. 

Tuesday, May 7-  We have enjoyed the Kale with Orzo recipe many times and it allows any protein accompaniment.  Tonight I serve it with Italian sausage.  I may eliminate the beans in tonight's meal.

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

 

Wednesday, May 8- Collards, grilled pork chops and mashed potatoes will be dinner.  (of course if the collards are still good, I may have waited too long to prepare them.  In which case I will grill some more asparagus instead.  Since my girls don't care for collards, I will serve carrots from my box to them.)

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.

Thursday, May 9- Book Club tonight so a fairly simple dinner is needed.  I will need to give this a little more thought.  Maybe Swedish Meatballs over egg noodles but it all depends on what veggies I still have in my box.

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.

July 31- August 6

This week my Box includes:

• 1 qt. Peaches
• 1 pint Blueberries
• 4 Mixed Sweet Peppers
• 6 Ears of Sweet Corn
• 1 qt. Irish Potatoes
• Heirloom Tomatoes

Tuesday, July 31- Since last week while forming my menu I didn't know what I would be preparing tonight, I have decided to include tonight's meal on this menu posting since I have finally decided!
I found this recipe at allrecipes.com and added the recommendations from reviewers.  I also halved the recipe since the original made 10 servings! I'll add Italian Sausage to this dish to bulk it up and create a main course.  I may substiute the kale with spinach as well.  This recipe without the addition of tomatoes and beans yields 4 WW Pts.  for 1 cup.

Orzo with Kale

• 1/2 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
Wednesday. August 1- With company arriving and delivering for the Produce Box, I want a simple meal tonight.  Therefore, I will serve hamburgers and hotdogs along with fresh corn on the cob from my Box and baked beans.

Thursday, August 2-  With company in town, tonight's meal is always a crowd pleaser and works great for the masses.
Chicken Enchiladas  approx. 7 WW Pts.
1 lb chicken
4oz can of chopped green chile peppers (I'll be using my hot green chiles from last week's Box)
1 small onion
1 can of cream of chicken soup
1/2 cup Sour Cream
1 tsp chili powder
Small Can of Enchilada Sauce
1 package of large sized soft flour tortillas
1 package Mexican cheese (or cheddar)

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

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

Friday, August 3-  With indulging in a large lunch today, I am not sure if we will all be in the mood for a heavy dinner tonight.  I will need to play this evening's meal by ear.

Saturday, August 4-  Grilled steaks, lamb and either grilled or roasted potatoes (from my Box) along with green beans (blanched and frozen from an earlier Box) will round out this evening's dinner.

Sunday, August 5-  Depending on my company's preferences, I may make Fish Tacos tonight.  Otherwise, I am thinking of making my Chicken Pot Pie recipe.  Taken from a previous post on this blog comes tonight's dinner, Fish Tacos.  The Fish Taco recipe was taken from allrecipes.com with a few modifications as follows.

Fish Tacos  WW Pts: 9

Marinade

• 1/4 cup extra virgin olive oil
• 2 tablespoons distilled white vinegar
• 2 tablespoons fresh lime juice
• 2 teaspoons lime zest
• 1 1/2 teaspoons honey
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 teaspoon seafood seasoning, such as Old Bay™
• 1/2 teaspoon ground black pepper
• 1 teaspoon hot pepper sauce, or to taste
• 1 pound cod, cut into chunks

Dressing

• 1 (8 ounce) container light sour cream
• 1/2 cup adobo sauce from chipotle peppers
• 2 tablespoons fresh lime juice (I might reduce to 1 tbspn)
• 2 teaspoons lime zest
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/2 teaspoon seafood seasoning, such as Old Bay™
• salt and pepper to taste

• Chopped Cilantro
• packaged cole slaw mix
• 1 (10 ounce) package tortillas
• 3 ripe tomatoes, seeded and diced

Directions

1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the fish in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
3. Preheat oven to 350 degrees F (175 degrees C). Bake fish in preheated oven until it easily flakes with a fork, 9 to 11 minutes. (Fish can also be grilled)
4. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and slaw; drizzle with dressing.

Nutritional Information
Calories: 416 * Total Fat: 19.2g * Cholesterol: 43mg * Sodium: 709mg * Total Carbs: 38.5g * Dietary Fiber: 6g * Protein: 22.6g

Chicken Pot Pie 6 WW Pts

• 2 deep dish pie shells 
• 1 can of cream of chicken soup (per a friend's suggestion I am using cream of chicken with herbs)
• 1or 2 cans of veg-all vegetables (or combination of fresh & frozen veggie mix- I used carrots, celery, onion, peas & corn)
• 2-3 cups cooked chicken 
• 1/2-3/4 cup milk 
• Salt and pepper to taste
• 1/2 teaspoon thyme

1. Boil chicken in chicken broth.  After it is cool cut in to small pieces 
2. Reserve broth and boil fresh or frozen vegetables for 5 minutes and drain.
3. Pre heat oven 375 degrees 
4. Mix chicken, vegetables, soup and milk in a medium bowl 
5. Add salt and pepper to taste and thyme
6. Pour mixture in pie crust cover with 2nd pie crust 
7. Cook pie for about 30 minutes or until crust is golden brown.  Allow to cool for 5-10 minutes before slicing.

Monday, August 6-  The last Dance and Golf night!

Greens and Strawberries

This week's Box contains:

• Double portion of Strawberries
• Romaine Lettuce
• Onions
• Greenhouse Tomato
• Cabbage
• Spring Garlic
• An add-on of Kale

Wednesday, April 25- After a crazy start to the week I am going out for a much deserved Girl's Night.  The girls and my husband will either go out or indulge in homemade Mac N Cheese.

Thursday, April 26- It's my husband's golf night which usually means breakfast for dinner.  Sweetened fresh strawberries will be a great accompaniment to our meal!

Friday, April 27-  A fresh salad made with the romaine, tomato and any left over cucumber from last week will accompany a marinated garlic grilled steak.  Maybe some grilled peppers and onion, from my box, will join our plate.  My husband wanted the add-on of Kale to try Kale Chips.  I am not sure which recipe I will try. 

Courtney’s Kale Chips

• 1 bunch kale, torn into 1/2″ pieces 
• 3 tablespoons olive oil 
• 1 tablespoon apple cider vinegar 
• 2 teaspoons sea or kosher salt

Preheat oven to 400° F.
Whisk oil and vinegar together; toss kale in the dressing until thoroughly coated.
Line a large baking sheet with parchment paper.
Place kale on sheet in a single layer and sprinkle with salt.
Place sheet on lowest oven rack
Bake for 10 minutes or so. Stir and bake another 8-10 minutes, until kale is nice and crisp.
Serve immediately and watch them disappear. YUM!!
submitted by Courtney Tellefsen

Neely's Kale Chips

• 1 bunch kale, washed and dried well
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 1 teaspoon brown sugar

Preheat oven to 300 degrees F.

Tear the leaves off the center rib of the kale and tear into large pieces. Place leaves in a large bowl and drizzle with olive oil and toss until completely coated.

Divide kale between 2 baking sheets lined with parchment. Arrange in a single layer and sprinkle with salt and pepper. Place in the oven and bake for 25 minutes, or until crisp. Place in a serving bowl and sprinkle with brown sugar.

Cook's Note: Be sure to place the kale in one layer on the sheet tray. Overcrowding will steam the kale rather than crisp it.

Serves: 2  Calories: 166  Total Fat: 8 grams  Saturated Fat: 1 gram  Protein: 6.5 grams  Total carbohydrates: 22 grams  Sugar: 1 gram  Fiber: 4 grams  Cholesterol: 0 milligrams  Sodium: 207 milligrams  reprinted from the Food Network

Saturday, April 28-  Camping weekend for the girls and their Dad- take out for me!

Sunday, April 29- Italian seasoned grilled chicken, grilled red potatoes and maybe cole slaw with the cabbage from my box will round out tonight's meal.

Cole Slaw
1 head of Cabbage shredded
1/4 pound shredded or julienne Carrots
1 Onion finely chopped
1/2 cup Mayonnaise
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.

Monday, April 30-  Soccer practice usually means Fajita Night!

Tuesday, May 1-  Hamburgers along with left over cole slaw and fresh fruit or frozen corn on the cob (yes never like the real thing but finds a place while awaiting the fresh summer corn).

September 7-September 13

This week in addition to our weekly box we added Spicy Dill Pickles to our order.  Our Box consists of:

• Personal Watermelon
• Kale
• 3 large Sweet Potatoes
• Roma Tomatoes
• Italian Sweet Peppers
• 1 large Zucchini
• 2 surprise Apples
• loaf of bread from La Farm Bakery

Most likely the zucchini will be baked into my Zucchini Bread.  The watermelon will be snacked on as well as the 2 apples.

Wednesday, September 7-  Tonight is a busy evening with lessons and meetings and schedules to keep.  Therefore, I am keeping it simple with sausage, pasta and the bread from my Box.  I am using the frozen tomato sauce I made from an earlier Box's contents.

Thursday, September 8-  Short cut chicken fajitas are dinner.  A late dinner after daugter's book club meeting warrants a quick and easy meal.
 
Friday, September 9-  I made this recipe earlier in the season and thought it was worthy of a repeat tonight.  I found this recipe at allrecipes.com and added the recommendations from reviewers.  I also halved the recipe since the original made 10 servings!  I will be using the kale and tomatoes from my Produce Box.  This recipe without the addition of tomatoes and beans yields 4 WW Pts.  for 1 cup.

Orzo with Kale

• 1/2 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

Saturday, September 10-  Sweet Potato Casserole with a roasted marinated Blueberry Salsa (from another Box) Pork Tenderloin and peas will be this evening's dinner.

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

Sunday, September 10-  I have a dinner party to attend leaving the kids and husband to fend for themselves.  I predict a sports resturant in their future in order to catch some of the NY Giants season opener!

Monday, September 12-  After returning from soccer practice the grown ups will dine on Grilled Steak with grilled peppers and onions and sliced watermelon, along with a bottle of wine.  I'll have fed the children pasta or mac n' cheese earlier along with watermelon.

Tuesday, September 13-  Perhaps leftovers tonight?  It's one of those evenings where the kids will eat earlier and the adults eat after golf practice.  It needs to be simple and not too heavy considering it will be a late dinner. Hmmmm....what to cook?

May 11- May 17

This week's Box includes the following:  

• Strawberries
• Lesabre Garden Peas
• Tomatoes (1.5 shares)
• Red Russian Kale
• Sweet Potatoes
• Cucumbers

Wednesday, May 11- I will be preparing Apricot Chicken Breasts in my Pampered Chef Covered Baker and serving them along with buttered peas and sweet potato fries.  The chicken is super easy.  Pour apricot preserves over chicken, cover and microwave for approximately 8 minutes.  The peas after washed and shelled will be boiled in salted water.  After draining I will add butter and for the grown-up dishes Garlic Garlic seasoning.  For the sweet potato fries I adapted an allrecipes.com recipe.

Sweet Potato Fries

• 2 sweet potatoes, cut into french fries
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons light brown sugar
• kosher salt and ground black pepper to taste
• 3 tablespoons light olive oil

Directions

1. Preheat an grill.
2. Rinse the sweet potato fries with cold water and drain. Spread onto foil.
3. Stir the cinnamon, nutmeg and brown sugar together in a bowl; sprinkle over the fries. Drizzle the olive oil over the fries.Cover with a second piece of foil to create a packet.
4. Place on grill for 20 minutes flipping once during cooking.

**NOTE-These came out soggy.  I will try next time direct on grill pan and no foil envelope**

Thursday, May 12-  Tonight we are heading out for pizza and a movie!

Friday, May 13-  I'm grilling tonight.  I'll grill the sweet potatoes with a drizzle of honey and a sprinkle of brown sugar plus a few pats of butter.  I will also grill pork chops marinated earlier in honey, soy sauce, olive oil and brown sugar marinade.  I will round out the meal with grilled asparagus (drizzled with olive oil and sprinkled with garlic and salt).

Saturday, May 14- Stir Fry Night  I will using my replacement bok choy in a stir fry dish this evening.  I'll update with my exact dish later this week.

Sunday, May 15- My husband discovered this recipe on allrecipes.com.  Since  cooler weather is approaching I thought tonight was a great evening to try this recipe out.

Italian Sausage & Potato Soup

• 1 pound Italian sausage
• 3/4 cup chopped onion
• 1 slice pancetta bacon, diced
• 1 1/4 teaspoons garlic, minced
• 1 cube chicken bouillon ( I will be using Better than Bouillon)
• 4 cups water
• 2 potatoes, cubed
• 2 cups kale, rinsed and julienned
• 1/3 cup heavy cream

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.
3. In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Puree 1-2 cups of soup add back to saucepan.   Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.

Nutritional Information

Calories: 348  Total Fat: 26.6g  Cholesterol: 68mg  Sodium: 693mg  Total Carbs: 15.3g  Dietary Fiber: 2g  Protein: 12.1g

Monday, May 16- Today is our wedding anniversary; therefore, I will not be cooking!

Tuesday, May 17-This has made it to my menu list for the past 3 weeks but alas I haven't made it once yet!  This week is the week!  I will make this tasty sounding meal tonight that I found on allrecipes.com.  I'll serve the meal along with a fresh green salad garnished with the tomatoes and cucumbers from my Box.
Easy Slow Cooker Pork Chops  12 WW Pts.

• 4 (1 inch thick) pork chops
• 1 tablespoon vegetable oil
• 1 cup sliced onions
• 1/4 cup chicken stock
• 1 (20 ounce) can apple pie filling
• 2 large sweet potatoes, peeled and cut into large chunks

Directions

1. In a large skillet, heat oil over medium-high heat. Season pork chops with salt and pepper, and then brown them in the hot skillet. Remove from heat.
2. Spray the inside surface of a slow cooker with cooking spray. Arrange sliced onions in the bottom, and place pork chops on top of onions. Pour chicken stock over chops, and top with apple pie filling. Cook on Low for 5 to 6 hours, adding sweet potatoes during the last 3 hours of cooking.

Nutritional Information     Servings Per Recipe: 4

Calories: 567  Total Fat: 11.9g  Cholesterol: 59mg  Sodium: 1299mg  Total Carbs: 88.1g  Dietary Fiber: 9g  Protein: 28.3g 

May 4- May 10

This week's Produce Box includes:

• Kale
• Orange Sweet Potatoes
• 3 Tomatoes
• 2 Cucumbers
• Bok Choy
• Strawberries
• Fresh Mint (one bunch)

 As with any well designed plan, things don't always go as anticipated.  And last week's menu was no exception.  Some meals were reconfigured while others were completely skipped for another week.  Therefore, this week's menu contains some repeats from last week since I never had the opportunity to make them.  I did however, have the chance to make the Orzo Shrimp and Asparagus Salad.  First, it was a very tasty salad and a refreshing meal for a warm Spring day.  However, I think I would enjoy it more as a side dish rather than a main course meal.  I will keep it on the recipes to make again!

Of course my husband will be using the mint for Mint Juleps and/or Mojitas!

Wednesday, May 4- Since my husband isn't crazy for this sauce and he won't be home for dinner tonight, it's the perfect evening to make pasta with Cucumber Tomato Sauce and a loaf of bread.

Cucumber Tomato Sauce 2 WW Pts.

* 1/4 cup olive oil
* 2 cloves garlic, minced
* 2 teaspoons dried basil
* 1 cup chopped roma (plum) tomatoes
* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* 1/2 teaspoon red pepper flakes
* 1/2 teaspoon black pepper
* 4 1/2 teaspoons white sugar
* 1/4 teaspoon salt
* 1/2 cup chopped red bell pepper

* 2 cups diced cucumber
1. Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook for a few minutes until fragrant, then stir in the dried basil, and cook for a few seconds more. Add the tomatoes, onion powder, garlic powder, red pepper flakes, black pepper, sugar, and salt. Bring to a simmer, then stir in the red pepper and cucumber. Continue simmering and stirring occasionally until the mixture has reduced to a sauce like consistency, 10 to 15 minutes.
Nutritional Information:    Calories: 114 | Total Fat: 9.3g | Cholesterol: 0mg  * Sodium: 102mg  * Total Carbs: 8g  * Dietary Fiber: 1.3g  * Protein: 1g

**NOTE: I added some red wine and 2 tablespoons of tomato paste.  Also I used 2 small tomatoes from my box and 1 can of petite diced tomatoes to the recipe.**

Thursday, May 5-  In light of the fact it's Cinco de Mayo, it will be fajitas and quesidillas tonight!  I think I will use the delicious Alton Brown steak fajita marinade for this evening's dinner.  I'll chop up some of my tomato from my Box to garnish the fajitas.  I will also grill up some of the asparagus I got as an add on in my box.

Friday, May 6-  I found the recipe below on allrecipes.com but the added and changed it up a bit for my liking.  To make it more of a main caourse I added the Italian Sausage.  (If I have asparagus leftover, I will incorporate this into this evening's meal.)

Vegetable Hash

• 2 tablespoons olive oil-2
• Italian Sausage
• 1 tablespoon and 1 teaspoon butter
• 1lb. Yukon Gold potatoes, diced
• 1-2 small sweet potatoes, diced
• 1-2 shallots, finely chopped
• 1/2 each green and red bell pepper, diced

• 2 cloves minced garlic
• pinch salt
• pinch ground black pepper
• 1/2 cup chicken broth
• 1 cup chopped kale
• 1 teaspoon ground sage

Directions

1. Fry up sausage in pan.  Once cooked through remove from pan and cut up.  Keep warm.
2. Place butter in a large skillet over medium heat. Melt butter and mix in potatoes, and shallot. Season with garlic, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.  Half-way through cooking, add peppers.
3. Add broth to pan and Mix kale and sage into skillet. Continue cooking  15 minutes, until kale is wilted. 
4. Add sausage to pan and mix.  Serve and enjoy!

Saturday, May 7- Stir Fry using the bok choy is on the agenda will update with recipe later.

Sunday, May 8- Since it is Mother's Day, I am taking the day off from cooking and throwing it into my husband's lap!

Monday, May 9- This was one of those meals that got reworked last week.  So I will try again to make this tasty sounding meal I found on allrecipes.com.  I'll serve the meal along with a fresh green salad made from my Box contents.
Easy Slow Cooker Pork Chops  12 WW Pts.

• 4 (1 inch thick) pork chops
• 1 tablespoon vegetable oil
• 1 cup sliced onions
• 1/4 cup chicken stock
• 1 (20 ounce) can apple pie filling
• 2 large sweet potatoes, peeled and cut into large chunks

Directions

1. In a large skillet, heat oil over medium-high heat. Season pork chops with salt and pepper, and then brown them in the hot skillet. Remove from heat.
2. Spray the inside surface of a slow cooker with cooking spray. Arrange sliced onions in the bottom, and place pork chops on top of onions. Pour chicken stock over chops, and top with apple pie filling. Cook on Low for 5 to 6 hours, adding sweet potatoes during the last 3 hours of cooking.

Nutritional Information     Servings Per Recipe: 4

Amount Per Serving  Calories: 567 | Total Fat: 11.9g | Cholesterol: 59mg Powered by ESHA Nutrient Database

Calories: 567  Total Fat: 11.9g  Cholesterol: 59mg  Sodium: 1299mg  Total Carbs: 88.1g  Dietary Fiber: 9g  Protein: 28.3g

Tuesday, May 10- I haven't finalized my decision for tonight's meal.  It could be leftovers if I need to make room in the fridge.  Otherwise I will come up with something soon!

New Season of the Produce Box April 13-19

Hooray!!  It's the start of the Produce Box season!!  This is the first box the new season and I am just as excited as I was last season with the arrival of my box.
This week's box includes Greenhouse Cucumbers, Greenhouse Tomatoes, Sweet Potatoes, Baby Romaine lettuce, Kale and Strawberries.
New to my blog I will be calculating the Weight Watchers Points for each recipe (based on their old points system).

Wednesday, April 13- Since I am not sure exactly when my Produce Box will arrive, I will not make tonight's dinner based on the Box's contents. However, I did manage to acquire another share of strawberries for my Box and will be feasting on Strawberry Shortcake for dessert tonight!  Since it just me and my girls for dinner tonight I am thinking tortellini and a salad for tonight.

Thursday, April 14-  I found this recipe at allrecipes.com and added the recommendations from reviewers.  I also halved the recipe since the original made 10 servings!  I will be using the kale and tomatoes from my Produce Box.  This recipe without the addition of tomatoes and beans yields 4 WW Pts.  for 1 cup.

Orzo with Kale

• 1/2 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

Friday, April 15- From my sister-in-law I may use her recipe for Cod Cakes. Or Gilled Tuna Steaks or maybe my neighbor's Fish Taco recipe.  There is a fish theme here, I just have to wait and see what fish is on sale at the supermarket before making my selection.  I'll update with the chosen recipe once I go shopping.

Saturday, April 16- Tonight we'll grill.  After soccer games, golf and landscaping work, I'm sure we'll be hungry for a savory dinner!  I'll grill pork chops along with a favorite recipe I discovered last Produce Box season, Grilled Sweet Potatoes.  Of course I'll be using my Produce Box sweet potatoes.  I may serve a green salad along with dinner using the cucumbers and any tomatoes I have left from my box.  WW Points for potatoes and pork (2 oz equals 3 pts.): 8

Grilled Sweet Potatoes  WW Pts: 5
2 large sweet potatoes, sliced
1 apple - peeled, cored and thinly sliced
1/2 tsp ground cinnamon
2 tbsp brown sugar
1 tsp white sugar
drizzle of maple syrup
1/4 cup butter

Directions
1. Preheat an outdoor grill.

2. In a bowl, toss the sweet potato and apple slices with the cinnamon and sugar. Place on a large piece of aluminum foil. Drizzle with maple syrup and top with butter. Tightly seal foil around.

3. Place foil packet on the grill, and cook 40 minutes, turning every 5 to 10 minutes, until potatoes and apples are tender.

Sunday, April 17- I came across tonight's meal in a Woman's Day magazine.

Italian Sausage and White Bean Bake Recipe WW Pts: 7

* 3 Tbsp olive oil
* 1 1/2 lb Italian sausages, cut crosswise into 2-in. pieces
* 3 leeks (white and light green parts), sliced into half-moons
* 2 medium carrots, cut into 1/2-in. pieces
* 3 cloves garlic, chopped
* 1/2 cup dry white wine
* 1 28-oz can diced tomatoes
* 2 15-oz cans white beans, such as cannellini, rinsed
* 1 cup fresh flat-leaf parsley, chopped
* Kosher salt and pepper
* 2 cups fresh coarse bread crumbs

1. Heat oven to 375ºF. Heat 1 Tbsp of the oil in a large pot over medium-high heat. Cook the sausages until browned, 6 to 8 minutes; transfer to a plate.

2. Wipe out the pot and heat 1 Tbsp of the remaining oil over medium-high heat. Add the leeks, carrots and garlic and cook, stirring often, until beginning to soften, 5 to 6 minutes.

3. Add the wine and cook for 1 minute. Add the tomatoes and their juices; bring to a boil. Stir in the beans, parsley, sausage, and 1/4 tsp each salt and pepper. Transfer to a 3-qt casserole dish.

4. In a bowl, combine the bread crumbs with the remaining oil and sprinkle over the bean mixture. Bake until golden brown and bubbling, 25 to 30 minutes.

Nutrition Facts Yield 8 Servings
Calories 347 Total Fat 16g Saturated Fat 5g Cholesterol 25mg Sodium 1068mg Total Carbohydrates 34g Dietary Fiber 6g Protein 15g

Monday, April 18-  I came across this recipe on allrecipes.com  I will serve it with coucous (WW Pts. 3 for 1 cup) and green beans.  I did take note of the reader's comments and will incorporate them into the recipe this evening.  Total WW Points for meal: 9

Easy Tilapia with Wine and Tomato  WW Points: 6

* 4 (4 ounce) fillets tilapia

* salt and pepper to taste

* olive oil

* 4 cloves garlic, pressed

* 4 fresh basil leaves, chopped (can substitute dried)

* 1-2 large tomato, chopped

* 1 cup white wine

1. Preheat a grill for medium-high heat.

2. Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place drizzle olive oil over the top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.

3. Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.

Nutritional Information

Calories: 269 | Total Fat: 13.2g | Cholesterol: 73mg Sodium: 293mg Total Carbs: 3.4g Dietary Fiber: 0.6g Protein: 23.7g

Tuesday, April 19- After a trip to the Meat House of Cary, I will be grilling their Marinated Merlot Steaks tonight.  I would love to grill some asparagus as well (I'll see if it is on sale at the market otherwise maybe corn on the cob).  I'll serve Grilled Garlic and Onion Red Potatoes with our meal as well.