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.

May 25- May 31

I FINALLY made the slow cooker pork chops this week and they were pretty tasty.  Simple and easy which is always a big plus with me!

The Fish Tostados from last week were made with some modifications.  I sauteed the red onions and peppers.  I had some corn and black beans left over from another recipe and added them to the pepper saute.  After cooking the fish, I chunked it up and returned to the pan along with the 1/4 cup of ranch dressing to heat up the dressing.  I thought these were refreshing and a different spin on my standard fajita meal.

In addition to our Box, we ordered an add on of Old Log Cabin Mercantile's Sweet n' Spicy Pecans.  Our Produce Box this week contains:

• 1 pint blueberries
• Pointed Head Cabbage
• 1 bunch sweet Texas onions
• Sweet Potatoes
• 3-4 Tomatoes
• 4 small Yellow Squash  
• 1 English Cucumber

Wednesday, May 25-  With my husband at his golf outing and one child feeling under the weather, simplicity is key!  I will use the tomatoes from my Box to make up a BLT sandwich for me.   Cut up cucumbers and tomatoes will accompany grilled cheese sandwiches for my girls.

Thursday, May 26-  I will grill steak along with some of the summer squash I got in this week's Box.  I will also use some of the sweet potatoes from my Box to make  Red and Sweet Potato Salad
I will halving the salad recipe.

Red and Sweet Potato Salad

• 2 pounds red potatoes, cut into 1-inch chunks
• 1 pound sweet potatoes, peeled and cut in 1-inch chunks
• 1/4 cup red wine vinegar
• 1 tablespoon spicy brown mustard
• 1 1/4 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cup reduced-fat mayonnaise
• 1/4 cup 2% milk
• 2 celery ribs, chopped
• 1 small red onion, chopped
• 1/3 cup minced fresh parsley

Directions

1. Place the red potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 2 minutes. Add sweet potatoes; return to a boil. Reduce heat; cover and cook 8-10 minutes longer or until potatoes are fork-tender.
2. In a large bowl, whisk the vinegar, mustard, salt and pepper. Drain potatoes; add to vinegar mixture and stir gently to coat. Cool.
3. In a small bowl, combine mayonnaise and milk. Stir in the celery, onion and parsley. Gently stir into cooled potato mixture. Serve immediately or cover and chill.

Nutritional Analysis: 2/3 cup equals 136 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 360 mg sodium, 24 g carbohydrate, 3 g fiber, 2 g protein. 

Friday, May 27- My older daughter has an end of year pizza party to attend.  While she is enjoying pizza and friends, the rest of the family will have dinner out nearby.

Saturday, May 28-  Hamburgers and Hotdogs!  We are starting off the Summer season with a cookout!

Sunday, May 29- I saw this recipe in my BHG magazine.  I will use the cabbage from my Box to make up the slaw.

Thai Chicken Tacos

• 1 lime, halved
• 1 lb. skinless, boneless chicken breasts or tenders, cut into 1/2- to 3/4-inch pieces
• 1/4 cup chopped fresh cilantro
• 1 large shallot, finely chopped
• 3 cloves garlic, minced
• 1Tbsp. fish sauce
• 2 tsp. reduced-sodium soy sauce
• 1/2 to 1 tsp. crushed red pepper
• 1/2 to 1 tsp. hot chili sauce (such as Sriracha)
• 2 Tbsp. vegetable oil
• 12 corn tortillas, heated
• 1 recipe Cabbage Slaw

1. Juice one lime half (about 1 Tbsp.); cut remaining half in wedges. In bowl stir together chicken, cilantro, shallot, garlic, the 1 Tbsp. lime juice, fish sauce, soy sauce, pepper, and chili sauce. Cover; refrigerate 1 hour. In large skillet cook chicken mixture in hot oil over medium-high heat 5 minutes or until chicken is cooked, stirring occasionally.
2. To serve, layer two tortillas. Top with chicken and Cabbage Slaw. Serve with remaining slaw and lime wedges. Makes 4 (2-taco) servings.

Cabbage Slaw: In a bowl toss together 2 cups shredded napa cabbage, 1/2 cup shredded carrot, 1/2 cup sliced green onions, 1/3 cup sliced radishes, 1/4 cup chopped fresh cilantro, and 1/4 cup coarsely chopped peanuts (optional). Add 1/4 cup rice vinegar; toss.

nutrition facts

• Calories454 Total Fat (g)11 Saturated Fat (g)1, Monounsaturated Fat (g)5, Polyunsaturated Fat (g)4, Cholesterol (mg)66, Sodium (mg)596, Carbohydrate (g)55, Total Sugar (g)4, Fiber (g)9, Protein (g)34, Vitamin C (DV%)54, Calcium (DV%)17,  Iron (DV%)18

Monday, May 30-  We may be going to the Zoo today.  If this is the case I am thinking we might do take out.

Tuesday, May 31-  I am thinking some kind of fish.....I'll need to think this one over some more.

It worked! Menu January 19- January 25

I don't know why I am surprised it worked.  I did it all Summer long.  Planning out last week's menu yielded different dinners breaking the habit of same old same old every night.  I also didn't feel like I lived at the grocery store.  Instead I made 2 trips, 1 for my initial weekly shopping and another for fresh bread and other fresh produce.  Plus, we had ample leftovers to freeze for another day as well as delicious lunches!

Wednesday, January 19-  Marinated Steak Fajitas will be tonight's meal.  We will not be able to eat as a family due to my daughter's book club meeting.  This meal is easy to make and my husband can reheat the steak easily to eat when he comes home.  

Thursday, January 20-  Tonight needs to be a quick dinner fixing evening due again to meetings and appointments.  As long as pork is on sale at the grocery store, I plan to use my crock pot to make Pulled BBQ Pork Sandwiches.  If boneless pork ribs are not on sale I will use boneless chicken breasts from my freezer.  I will make the Black Bean Salad I had put on last week's menu but didn't make (opting for a leftover night in place of Tuesday's menu).

Crock Pot Pulled BBQ Sandwiches

Place pork in crock pot.

Pour BBQ Sauce over meat and add your favorite grilling seasonings.

Cook on low for 6 hours.

Drain some liquid from crock pot, pull meat apart, add more BBQ sauce and cook an additional 15 minutes or until sauce is heated through.

Serve on sandwich rolls.

Friday, January 21-  We are having a dinner guest this evening.  As a treat for my daughter and her guest, I plan on picking up a Papa Murphy pizza to serve for dinner. 

Saturday, January 22-  Lemon Shrimp and Linguine  My father makes this meal as part of his VFW Dinners.  He also made it while visiting over the holidays and it was great.  I'll need to call him to get this recipe.

Sunday, January 23-   We are surprising our daughters with tickets to the live performance of The Lion King.  Since we won't get home until the early evening, I think we might use our Twongo coupon at Abbey Road.

Monday, January 24-  I think I have a beef roast in my freezer.  If so, I will use my slow cooker again tonight to make an Onion Flavored Beef Roast.

1 Onion cut up

1 Packet of Dried Onion Soup Mix

1 Cup of Beef Broth

1/4 cup of Red Wine

Onion Seasoning, Salt and Pepper

1. Place cut up onion in slow cooker
2. Using Onion Seasoning, salt and pepper, season the roast and place in slow cooker.
3. Dissolve soup mix into the cup of broth and pour into slow cooker.
4. Pour wine into the slow cooker and place on Low heat for 6-8 hours.
5. If you wish to make a gravy: Take about 1-2 cups of liquid from slow cooker and pour into a saucepan, reserving 1/4-1/2 cup.  Dissolve approx. 1-2 tablespoons of flour into the reserved liquid.  Whisk the mixture into the saucepan.  Bring to boil and then simmer until thickened.

I am thinking Apple Sweet Potatoes will be a nice accompaniment to this dish.  (Recipe to come)

Tuesday, January 25-  Cheeseburgers and Sour Cream Potato Salad are on the menu tonight.

Sour Cream Potato Salad

Potatoes

2-3 Hard Boil Eggs

Mayonassie

1/2 cup Sour Cream

3 Green Onions

Bacon Bits

Shredded Cheddar Cheese

1. Boil potatoes until tender.
2. Quarter potatoes.
3. Mix mayo and 1/2 cup of sour cream into potatoes.
4. Add 2-3 cut up hard boil eggs, diced tomatoes, 3 chopped green onions, bacon bits and shredded cheddar cheese

No Jalapeno Meal

Well I chickened out on the jalapeno dinner tonight. I did see a post from a fellow Produce Box blogger and decided to freeze my jalapenos for later use. Since I am not cooking my jalapenos I stopped by DJ's Berry Patch this afternoon for some red potatoes and fresh corn. Today I will serve Corn on the Cob along with Sour Cream Potato Salad (Boil potatoes until tender, Quarter potatoes, Mix mayo and 1/2 cup of sour cream into potatoes, add 2-3 cut up hard boil eggs, tomatoes, 3 chopped green onions, bacon bits and shredded cheddar cheese) and Cheeseburgers.