November 1-November 6

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

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

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

Apple Pork Chop Bake

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

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

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

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

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

Butternut Squash Casserole- from Williams-Sonoma

Casserole:

4 cups butternut squash puree

1/2 cup sugar

1 cup milk

1 tsp vanilla

1 tsp orange extract

1/4 tsp salt

2 Tbsp all-purpose flour

3 large eggs

4 Tbsp unsalted butter, melted

Topping:

1 cup vanilla wafers, crushed

1/2 cup unsalted butter, melted

1 cup brown sugar

1. Preheat oven to 425 F. Lightly grease a casserole dish (4 - 6 cup capacity).

2. Combine squash puree, sugar, milk, vanilla, orange extract, salt, flour, eggs and melted butter. Pour into the prepared casserole dish. Bake for 45 minutes or until set.

3. Meanwhile, make the topping. In a medium bowl, combine crushed vanilla wafers, melted butter and the brown sugar. Sprinkle over top of the cooked casserole and return to the oven to brown for an additional 10-15 minutes. Serve warm.

Corn Pudding (recipe from Just Right Menus)

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

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

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

Stuffed Peppers  WW Pts: 7

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

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

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

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

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

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.

January 9- January 15

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

Monday, January 9-  Tonight is leftover night.  

Tuesday, January 10-  I will be making the Barley Beef Stew meal tonight.  I stumbled upon this recipe on allrecipes.com  I took other reviewers suggestions and the below recipe is based on them. 
Slow Cooker Beef Barley Soup  WW Points 7

• 1 1/2 lbs. stew meat cubed
• 1 onion, chopped
• 2 tablespoons oil
• 2 cloves garlic minced
• 3 carrots, chopped
• 3 stalks celery, chopped
• 6 cups water*
• 6 cubes beef bouillon cube*
• 1 cup red wine
• 1 tablespoon Worcestershire sauce
• 1 teaspoon basil
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1/4 teaspoon ground black pepper
• 2 (14 ounce) cans diced tomatoes
• 3/4 to 1 cup pearl barley (not instant)
• 3 cups frozen mixed vegetables
• salt to taste
• ground black pepper to taste
• **6 cups of beef broth can be substituted for the 6 cups water and beef boullion

Directions

1. Heat oil in pan and brown stew meat with chopped onion on stove top.  Remove and add to slow cooker.
2. Add to slow cooker all ingredients except frozen vegetables.  Cook on low for 8-9 hours.
3. Add frozen vegetables increase to High and cook 30-45 minutes.
4. Season with additional salt and pepper to taste. 

Wednesday, January 11-  Tonight I will make the Cider Pork Chop Stew Dinner.  This recipe was originally written for the stove top.  I plan to use my crock pot instead, as others on allrecipes.com have done, and serve it more as a stew.

 Cider Pork Chop Stew Dinner 9 WW Points

• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 bone-in pork loin chops, 1 inch thick
• 1 tablespoon olive or vegetable oil
• 2 cups apple cider
• 4 medium red potatoes, cubed
• 1 medium onion, cut into 1/2-inch pieces
• 1 large carrot, cut into 1/2 inch pieces
• 1 small turnip or rutabaga, peeled and cubed
• 3 cloves garlic minced
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground nutmeg
• 3/4 cup half-and-half cream

Directions

1. Combine the thyme, salt and pepper; rub over both sides of pork chops. In a large skillet over medium heat, brown the chops in oil on both sides. Remove and cut in small chunks.
2. Add cider to the pan, stirring to loosen any browned bits. Place the potatoes, onion, carrot, turnip and pork chops into slow cooker.  Pour juices from pan over mixture.  Heat on low for 6-8 hours.
3. For gravy, pour pan juices into a saucepan and bring to a boil; cook, uncovered, until reduced to 3/4 cup. In a small bowl, combine the flour, nutmeg and cream until smooth. Stir into reduced liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. 
4. Pour gravy over meat and vegetables.  Serve in bowls.  Suggestion to serve over egg noodles or rice for a heartier meal. 

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

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

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

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

New Year

Well between no Produce Box , the kids tracked out and the Holidays I have not been very good about planning my weekly menus.  Here's the start to a New Year and an effort to keep planning my menus despite the hiatus of the Produce Box.

Monday, January 3, 2012-  With company in town my husband had someone to eat lamb with.  (I don't are for this type of meat.)  The rest of us had steak along with green beans I froze from an earlier Produce Box and baked potatoes.

Tuesday, January 4-  With very cold temperatures it seemed perfect for soup.  I threw together Tastefully Simple's Potato Soup, along with the addition 2 diced potatoes, and I made Tastefully Simple's Beer Bread using ginger ale which my kids prefer.

Wednesday, January 5-  Tonight needs to be rather easy and quick since we have a busy evening of music lessons and Girl Scout meetings.  Baked Italian Sausage served over spaghetti along with the left over bread from Tuesday.

Thursday, January 6-  I found the below recipe on Woman's Day Month of Recipes.  I plan to increase the garlic (and mince it), dice the onion and I will cut the chicken up after it is cooked and add it back to the pan in small slices.  I will also eliminate the olives since only one of my family members eats them.

Spanish-Style Chicken and Rice 9 WW Points

• 1 tablespoon(s) olive oil
• 1 1/2 pound(s) boneless, skinless chicken breasts, cut into 3-in. pieces
• Kosher salt and pepper
• 1  onion, thinly sliced
• 1  green bell pepper, thinly sliced
• 2 clove(s) garlic, thinly sliced
• 2 can(s) diced tomatoes with chilies (such as Del Monte, Hunt’s or Ro-Tel)
• 3/4 cup(s) long-grain white rice
• 1/2 cup(s) fresh flat-leaf parsley, chopped
• 1/4 cup(s) pimiento-stuffed olives, chopped (optional)

Directions

1. Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 tsp each salt and pepper and cook on one side until golden brown, about 3 minutes.
2. Turn the chicken, moving it to the outsides of the skillet. Add the onion, bell pepper and garlic and cook, stirring occasionally, for 5 minutes.
3. Add the tomatoes (and their juices) and 1 cup water to the skillet, then stir in the rice. Simmer, covered, until the rice is tender, 18 to 20 minutes. Sprinkle with the parsley and olives (if using).

Friday, January 7- My girls have a Girl Scout function tonight.  Which means they will probably be treated to Chick Fil La, while perhaps this will be an opportunity for a mini date night with my husband.


Saturday, January 8- This recipe was originally written for the stove top.  I plan to use my crock pot instead, as others on allrecipes.com have done, and serve it more as a stew.

Cider Pork Chop Stew Dinner 9 WW Points

• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 bone-in pork loin chops, 1 inch thick
• 1 tablespoon olive or vegetable oil
• 2 cups apple cider
• 4 medium red potatoes, cubed
• 1 medium onion, cut into 1/2-inch pieces
• 1 large carrot, cut into 1/2 inch pieces
• 1 small turnip or rutabaga, peeled and cubed
• 3 cloves garlic minced
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground nutmeg
• 3/4 cup half-and-half cream

Directions

1. Combine the thyme, salt and pepper; rub over both sides of pork chops. In a large skillet over medium heat, brown the chops in oil on both sides. Remove and cut in small chunks.
2. Add cider to the pan, stirring to loosen any browned bits. Place the potatoes, onion, carrot, turnip and pork chops into slow cooker.  Pour juices from pan over mixture.  Heat on low for 6-8 hours.
3. For gravy, pour pan juices into a saucepan and bring to a boil; cook, uncovered, until reduced to 3/4 cup. In a small bowl, combine the flour, nutmeg and cream until smooth. Stir into reduced liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. 
4. Pour gravy over meat and vegetables.  Serve in bowls.  Suggestion to serve over egg noodles or rice for a heartier meal.

Sunday, January 9-  Ikea's Swedish Meatballs will be dinner served over egg noodles.


Monday, January 10- I stumbled upon this recipe on allrecipes.com  I took other reviewers suggestions and the below recipe is based on them. 
Slow Cooker Beef Barley Soup  WW Points 7

• 1 1/2 lbs. stew meat cubed
• 1 onion, chopped
• 2 tablespoons oil
• 2 cloves garlic minced
• 3 carrots, chopped
• 3 stalks celery, chopped
• 6 cups water*
• 6 cubes beef bouillon cube*
• 1 cup red wine
• 1 tablespoon Worcestershire sauce
• 1 teaspoon basil
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1/4 teaspoon ground black pepper
• 2 (14 ounce) cans diced tomatoes
• 3/4 to 1 cup pearl barley (not instant)
• 3 cups frozen mixed vegetables
• salt to taste
• ground black pepper to taste
• **6 cups of beef broth can be substituted for the 6 cups water and beef boullion

Directions

1. Heat oil in pan and brown stew meat with chopped onion on stove top.  Remove and add to slow cooker.
2. Add to slow cooker all ingredients except frozen vegetables.  Cook on low for 8-9 hours.
3. Add frozen vegetables increase to High and cook 30-45 minutes.
4. Season with additional salt and pepper to taste.

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!

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 

Wednesday, April 27- Tuesday, May 3rd

This week's Produce Box includes:

• 2 lettuces
• 2 quarts of Strawberries
• English Cucumbers
• Greenhouse Tomatoes
• Sweet Potatoes

I also ordered an add-on of asparagus.

Wednesday, April 27th-  I made this last summer, although this wasn't one of my husband's favorite recipes, I enjoyed using my cucumbers in an innovative way.  (Found on allrecipes.com)  I'll serve it over pasta along with fresh bread.  ***UPDATE- After spending the day delivering for the Produce Box, I am wiped out!  It's take-out and fresh strawberries for dessert tonight!**

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

Thursday, April 28th-  I was going to make a Southwest Chicken Salad but instead of leftovers Tuesday I actually made that meal.  So I found on allrecipes.com tonight's meal, Orzo and Shrimp Salad with Asparagus.  I have adjusted the original rcipe my changes are reflected below.

Orzo and Shrimp Salad with Asparagus 7 WW Pts.

• 12 extra-large shrimp
• 1 clove garlic, minced
• 2 tablespoons extra-virgin olive oil
• 2 quarts water
• 8 ounces orzo pasta
• 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
• Old Bay Seasoning
• 2 tablespoons extra-virgin olive oil
• 2 green onions, chopped
• 1 tablespoon white balsamic vinegar (regular will work too but darken the color of mixture)
• 1 tablespoon fresh lemon juice
• 2 teaspoons honey mustard
• 2 tablespoons minced fresh basil
• salt and pepper to taste

Directions

1. Peel shrimp. In a skillet over medium heat, cook the garlic and shrimp in 2 tablespoons of olive oil, stirring frequently to keep the garlic from browning. When shrimp are cooked through, remove from heat, cool and cut into 1/2-inch pieces.
2. Bring water to a boil over high heat. Season water with Old Bay. Stir in the orzo and cook for 5 minutes. Stir in the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes. Drain into a mesh sieve, and rinse in cold water immediately (this will keep the asparagus from cooking and keep vibrant green color).
3. Toss pasta and asparagus with 2 tablespoons of olive oil, shrimp, and green onions until evenly coated. In a separate bowl, whisk the vinegar, lemon juice, mustard, and basil until incorporated. Pour over pasta mixture and toss well; season to taste with salt and pepper. Chill for 2 hours.

Friday, April 29th- I found this on allrecipes.com.  I'll 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

Saturday, April 30th- Tonight is our neighborhood block party!  Pulled pork, hush puppies and potluck sides and desserts! 

Sunday, May 1-  I will halve tonight's recipe to serve with our steak fajitas.  This is also a recipe I made last year to use up my cucumbers from both my Box and my garden.  If I still have cucumbers from my Box I will make Cool Cucumber Salsa; however, if I use them all up I'll still make the fajitas without this great salsa leaving it for another week when my box runneth over with cukes!

Cool Cucumber Salsa (from allrecipes.com) recipe reflects adjustments to reduce servings yield)

• 1 medium cucumbers - peeled, seeded, and chopped
• 1 medium tomatoes, chopped
• 1/4 cup chopped green bell pepper
• 1/2 jalapeno pepper, seeded and minced
• 1/2 small onion, chopped
• 1 clove garlic, minced
• 1 tablespoons lime juice
• 1 teaspoon minced fresh parsley
• 1 teaspoons minced fresh cilantro
• 1/4 teaspoon dried dill weed
• 1/4 teaspoon salt
• 1/2 (6 ounce) package tortilla chips

Directions

1. In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips.

Amount Per Serving  Calories: 151 | Total Fat: 6.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Nutritional Information

• Calories: 151
• Total Fat: 6.6g
• Cholesterol: 0mg
• Sodium: 217mg
• Total Carbs: 21.6g
• Dietary Fiber: 2.2g
• Protein: 2.8g

Monday, May 2nd- I am altering a recipe I found on Allrecipes.com with some of my own additions.  I made this amazing salad last Produce Box season and enjoyed it very much.
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.

Tuesday, May 3rd-  Maybe I'll make the cucumber tomato sauce I had planned last Tuesday.  Hmmm, I'll need to think about tonight's meal.