New Year Week Menu

As with most people I find myself inspired to eating healthier, becoming more active and shedding a few pounds.  I found over the last 2 months, that not preparing even the simplest of meal plans, that my family was eating more take out, I was making more trips to the grocery store and overall our diets were less nutritious.  Even if you don't plan elaborate recipes for dinners, just having an outline of what you will be cooking for the week is a lifesaver.  It eliminates numerous grocery store trips and decreases the easy excuse for take out.  With a New Year, I am striving to continue to blog my meal planning each week.  Which should allow me to follow my plans for a healthier and leaner family.

Wednesday, January 2-  I will be preparing my Grandmother's Barley Soup, but using the leftover turkey from New Years.

Barley Soup

1/2-3/4 cup Barley
Lamb Shank with bone (can use other meat too)
Water (vegetable broth etc can be used as will- but reduce salt)
Celery
Carrots
Green Beans
Corn
Onion
Broth Dry Seasoning Mix
Salt and Pepper

1.  Place lamb shank in pot and cover with water.  Cook down.
2. Meanwhile cut/dice vegetables.
3. Using some of the liquid from the lamb pot, add to large soup pot along with veggies, barley and meat. (liquid should be enough to completely cover contents)
4. Add dry seasoning mix and salt and pepper.
5. Bring to boil, then simmer for 1 1/2 hours.  (when reheating add more liquid to desired thickness)

Thursday, January 3- With the kids back at school and life back on schedules, I am going with a crock meal for dinner tonight.  I don't care for brown rice so I will be using white (I know not as healthy).  I am not sure if I will make the turkey sausage or actually use some Italian sausage instead.

Slow Cooker Red Beans and Rice

Serving Size: 1 cup | Calories: 170 | Previous Points: 3 | Points Plus: 4 | Total Fat: 3 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 20 mg | Sodium: 150 mg | Carbohydrates: 22 g | Dietary fiber: 16 g | Sugars: 1 g | Protein: 18 g

• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 3/4 chopped red bell pepper
• 1 stalk celery, diced
• 2 cloves garlic, minced
• Kosher or sea salt to taste
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons freshly snipped thyme
• 1 bay leaf
• 2(15 ounce) cans dark red kidney beans
• 3 cups chicken broth (low sodium, fat free)
• SAUSAGE INGREDIENTS:
• 1 lb lean ground turkey or chicken, 93% works well
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried sage
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 2 cups uncooked long grain brown rice

Place all the above sausage ingredients into a large mixing bowl and mix thoroughly until well blended. Make into small meatballs, about 1/2". Refrigerate while veggies are cooking.

In a large skillet, heat olive oil to medium-low, add onions, bell pepper and celery, sauté until tender, about 4 minutes. Add garlic and sauté one additional minute. Add sautéed onion, bell pepper, celery, garlic and remaining ingredients to the slow cooker, stir to combine. Add sausage and stir gently, cover and cook on low 6-8 hours. Recommend 4-6 quart slow cooker.

Cook rice according to the directions on package.

Remove the bay leaf and serve beans over a bed of brown rice.
Friday, January 4-  Between extracurricular events and a special dinner treat for one of my children, dinner is crazy tonight and there is no home cooking.


Saturday, January 5-  I am thinking of roasting a chicken for dinner tonight.  Weekends allow for more time consuming meals.  I again found a recipe to use with my leftover mashed potatoes from skinnytaste.com

Leftover Parmesan Mashed Potato Patties

Skinnytaste.com
Servings: 4 • Size: 2 patties • Old Points: 3 pt • Points+: 4 pts
Calories: 147.1 • Fat: 3.9 g • Carbs: 20.5 • Fiber: 1.8 • Protein: 8.7 g • Sugar: 1.3
Sodium: 232.8 mg (without salt)

• 2 2/3 cups cold leftover skinny garlic mashed potatoes
• 2 large egg whites or 1/4 cup egg beaters
• 1/3 cup parmesan cheese, grated
• 1/3 cup Italian seasoned breadcrumbs
• cooking spray (I used Smart Balance)

Preheat the oven to 425°. Spray a baking sheet with cooking spray.

Fill a small bowl with egg whites, whisking well. Fill another bowl with the breadcrumbs and parmesan cheese, mix to combine.

Using a 1/3 cup measuring cup, form potatoes into 8 patties. Brush patties with egg whites (or you can use your hands to spread egg on), then dip into breadcrumb mixture. Place patties onto the baking sheet and spray the top with more cooking spray.

Bake for 15 minutes, or until the bottom becomes golden brown; flip and cook an additional 10-12 minutes, until golden on both sides.Sunday, January 6- Another recipe I found on skinnytaste.com will comprise dinner tonight.  This was served with crumbled chicken sausage.  I am not sure what meat I will add to my dish.  
Pasta with Spicy Sausage, Baby Spinach and Creamy Butternut Sauce
Skinnytaste.com
Servings: 5 • Size: 1 1/4 cups • Old Points: 7 pts • Points+: 9
Calories: 362 • Fat: 8 g • Carb: 55 g • Fiber: 5 g • Protein: 20 g • Sugar: 1 g
Sodium: 419 mg (without salt)

• 11 oz (4 links) spicy chicken Italian sausage
• 1 lb butternut squash, peeled and diced
• 1 tbsp light butter
• 10 oz casarecce, or pasta of your choice 
• 1/4 cup shallots, minced
• 3 cloves garlic, minced
• 2 cups baby spinach, roughly chopped
• 2 tbsp fresh shaved parmesan cheese
• 4 sage leaves, sliced thin
• kosher salt and freshly ground black pepper, to taste

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. (I will roast my squash, which is much easier)  Remove squash with a slotted spoon and place in a blender, blend until smooth.

Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.

Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.

Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 - 6 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (about 1 cup) to thin out the sauce to your liking. Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.

Monday, January 7- I found this recipe on skinnytaste.com for tonight's meal.  I will serve it over white rice. 
Shrimp Creole
Adapted from Deep South Dish
Gina's Skinny Recipes
Servings: 4 • Serving Size: 1/4th • Old Points: 4 pts • Points+: 5 pts
Calories: 211.9 • Fat: 4.6 g • Carb: 17.6 g • Fiber: 4.2 g • Sugar: 7.8 g • Protein: 25.8 g

• 2 tsp olive oil
• 1 medium onion, chopped
• 1/2 cup green bell pepper, chopped
• 1/2 cup celery, chopped
• 2 cloves of garlic, minced
• 14-ounce can of diced tomatoes
• 8 oz tomato sauce
• 1/4 teaspoon of cayenne pepper
• 1/4 tsp Cajun Seasoning such as Slap Your Mama (more or less to taste)
• 1 bay leaf
• 1 tbsp of all purpose flour (1 tsp corn starch for gluten-free)
• 2 tbsp water
• 1 lb of large shrimp, peeled and deveined
• 2 tsp Worcestershire sauce
• 2 tsp hot sauce, to taste
• 1 medium scallion, sliced
• 2 tbsp fresh parsley, chopped
• salt to taste

In a large skillet heat the olive oil over medium heat. Add the chopped onion, green bell pepper, garlic and celery and saute until tender. Add tomatoes and tomato sauce, cayenne pepper, cajun spice, bay leaf and bring to a boil. Cover and reduce heat to low and simmer 20-30 minutes.

Make a slurry of the flour and water and stir into the tomato mixture. Continue cooking for another 5 minutes. Lightly season the shrimp with the Cajun seasoning and add immediately to the tomato mixture. Add Worcestershire sauce and hot sauce; stir together. Cook for another 5 to 6 minutes, or until shrimp is opaque and cooked through, adjust salt if needed.

Add chopped green onion and parsley and serve. 

 

Tuesday, January 8-  Most likely this will be leftover night.  However, if that doesn't happen I will probably make my last minute go to meal, of chicken fajitas.

August 15- August 21

I opted for the fruit Box this week.  I will be receiving 2 watermelons, 2 cantaloupes, peaches and grapes.  For my meals this week, I will drop by DJ's Berry Patch for any needed fresh produce.

Wednesday, August 15-  I didn't make this last week and it will be perfect for tonight's dinner.  Grilled Sausage Sandwiches served with onions and peppers along with Camper Potatoes, from an earlier Box. 

Camper Red Potatoes

• sliced red potatoes, dabs of butter, sliced onion or onion powder- Make foil packets and grill until browned and crispy about 30-40 minutes on low heat

Thursday, August 16-  Girls Night Out for me tonight.  My husband will be making a family recipe for easy homemade Mac N Cheese.

Friday, August 17-  Tonight is my daughter's golf lesson, which also occurs during dinnertime.  I think it will be take out for us. 
 

Saturday, August 18-   Due to a conflict I tabled this meal from last week for tonight.  This recipe comes from skinnytaste.com  I will serve it over rice.

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

Servings: 4 • Serving Size: 1/4 • Old Points: 6 pts • Points+: 6 pts

Calories: 272.5 • Fat: 9.7 • Carbs: 13.7 • Fiber: 2.7 • Sugar: 4.2 • Protein: 30.7

• 1 1/4 lbs jumbo shrimp, peeled and deveined (weight after peeled)
• 1 tsp extra virgin olive oil
• 1 red bell pepper, sliced thin
• 4 scallions, thinly sliced, white and green parts separated
• 1/2 cup cilantro
• 4 cloves garlic, minced
• kosher salt (to taste)
• 1/2 tsp crushed red pepper flakes (to taste)
• 14.5 oz can diced tomatoes
• 14 oz can light coconut milk (50% less fat)*
• 1/2 lime, squeezed

In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.

Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.

Add shrimp and cook 5 minutes. Add lime juice.

To serve, divide equally among 4 bowls and top with scallions and cilantro.

Sunday, August 19-  Golf Tournament today.  Not sure who will be around for dinner tonight.  So it might be simple like breakfast for dinner, or maybe we'll all go out for a quick bit.  I will have to see what happens.

Monday, August 20-  I have been craving pot pie.  Since it should be a little cooler, I think I will make Chicken Pot Pie tonight.

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.

Tuesday, August 21-I am in the mood for fish.  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

August 8- August 14

This week's Box consisted of:

• Sweet Potatoes
• 6 ears of Corn
• Cantaloupe
• Watermelon
• Pint of Cherry Tomatoes
• 2 English Cucumbers

I also got an add on of garlic and peaches.

The watermelon and cantaloupe will sides and snacks.  The corn that I didn't use Wednesday night will be blanched and frozen.

Over the weekend I hope to make Peach Cobbler.

Delicious Peach Cobbler
4 cups of peeled, sliced peaches
2 cups sugar divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self rising flour (if you don't have any you can easily make some- I did using a google search: 1 1/2 cup all purpose flour mixed with 3/4 teaspoon each baking powder and salt)
1 1/2 cups milk
ground cinnamon, optional

-Preheat oven to 350
-Combine peaches, 1 cup of sugar & water in saucepan and mix well. Bring to boil and simmer for 10 minutes. Remove from heat.
-Put butter in a 3-qt. baking dish and place in oven to melt.
-Mix remaining 1 cup sugar, flour and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if desired.
-Bake for approx. 1 hour
Can be served with whipped topping and/or ice cream. Refrigerate left overs.

Wednesday, August 8-  I went simply with hotdogs, sliced cantaloupe and fresh corn on the cob, from my Box.

Thursday, August 9-  Again this evening's meal was simple.  I prepared frozen meatballs over pasta and cut up cherry tomatoes.

Friday, August 10-  If the weather cooperates, my daughter has golf lessons during mealtime.  Therefore, tonight will most likely be take out.

Saturday, August 11- I came across tonight's recipe on skinnytaste.com website.  I have some left over sweet peppers from last week's Box so I thought this would be a great way to use them up.

Chicken and White Bean Stuffed Peppers
Servings: 5 • Serving Size: 2 halves • Old Points: 6 pts • Points+: 8 pts
Calories: 303.7 • Fat: 5.9 g • Protein: 29.9 g • Carb: 34.9 g • Fiber: 6.5 g

• 2 tsp olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1/2 half red bell pepper
• 1/4 cup parsley (or cilantro)
• 5 bell peppers (red or green)
• 14 oz shredded cooked chicken breast
• cumin
• adobo (or salt)
• 15.5 oz can white beans
• 1/2 cup shredded cheddar

In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute. Add chicken and season with cumin and adobo. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.

Preheat oven to 350°. Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 30 minutes at 350°. Remove foil, top with cheese and bake uncovered another 5 minutes. 

Sunday, August 12-  I am leaning towards grilled pork chops with green beans (blanched & frozen from a previous Box) and my Sweet Potato Casserole.

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

Monday, August 13-  Grilled Sausage Sandwiches served with onions and peppers along with Camper Potatoes, from an earlier Box. 

Camper Red Potatoes

• sliced red potatoes, dabs of butter, sliced onion or onion powder- Make foil packets and grill until browned and crispy about 30-40 minutes on low heat

Tuesday, August 14-   This recipe again comes from skinnytaste.com  I will serve it over rice.

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

Servings: 4 • Serving Size: 1/4 • Old Points: 6 pts • Points+: 6 pts

Calories: 272.5 • Fat: 9.7 • Carbs: 13.7 • Fiber: 2.7 • Sugar: 4.2 • Protein: 30.7

• 1 1/4 lbs jumbo shrimp, peeled and deveined (weight after peeled)
• 1 tsp extra virgin olive oil
• 1 red bell pepper, sliced thin
• 4 scallions, thinly sliced, white and green parts separated
• 1/2 cup cilantro
• 4 cloves garlic, minced
• kosher salt (to taste)
• 1/2 tsp crushed red pepper flakes (to taste)
• 14.5 oz can diced tomatoes
• 14 oz can light coconut milk (50% less fat)*
• 1/2 lime, squeezed

In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.

Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.

Add shrimp and cook 5 minutes. Add lime juice.

To serve, divide equally among 4 bowls and top with scallions and cilantro.

July 11- July 17

This week our Box consisted of:

• 1qt. Peaches 
• 1 pint Blueberries
• 6 ears of Sweet Corn
• Large Share of Green Beans
• Tomatoes
• Bell Pepper Mix
• and an add on of Bibb Lettuce

The peaches and blueberries are always great snacks on hand.  I may even try making Peach Muffins.

Peach Cobbler Mini Muffins

• 1 1/2 cups all-purpose flour
• 1/2 tablespoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 eggs, lightly beaten
• 1 cup white sugar
• 1-2 cups peeled, pitted, and chopped peaches

1. Preheat oven to 400° F. Line the mini muffin tin with mini muffin papers.

2. In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups

3. Bake 17-20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely. Makes approximately 24 mini muffins. **I plan to make regular sized muffins**

Wednesday, July 11-  Using the Bibb Lettuce I will make Asian Lettuce Wraps for dinner tonight.  Since I believe the kids will not particularly care for this meal I'll make Ramen Noodles and green beans from my box for them.

Asian Lettuce Wraps WW 9 pts (2 wraps with 2 small scoop beef)

• 16 lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 1 teaspoons ground ginger
• 1 tablespoon rice wine vinegar
• Asian chile pepper sauce (optional)
• 1/2 cup chopped peanuts
• 1 bunch green onions, chopped
• 2 teaspoons Asian (dark) sesame oil

Sauce

• 1 tsp sesame oil
• 2 T soy
• 2 T rice vinegar
• 1 T chile paste

Mix ingredients and spoon desired amount over wrap before rolling.

Directions

1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped peanuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Add desired amount of sauce. Wrap the lettuce around the meat like a burrito, and enjoy!

Nutritional Information

Servings Per Recipe: 4 (2 wraps)
Amount Per Serving
Calories: 388 Total Fat: 22.3g Cholesterol: 69mg Sodium: 580mg Total Carbs: 24.3g Dietary Fiber: 4.7g Protein: 23.4g

Thursday, July 12-  Although it's just the girls tonight, I plan to cook up some greens beans along with Southern Fried Chicken and gravy.  This recipe reprinted from Southern Living, orginally calls for cube steaks but I substitute boneless chicken breasts instead.  I will be blanching the remaining green beans to freeze for a later date.

Southern Fried Chicken and Gravy

• 2 1/4 teaspoons salt, divided
• 1 3/4 teaspoons black pepper, divided
• 4 (4-ounce) cube steaks (I use chicken breasts)
• 38 saltine crackers (1 sleeve), crushed (in a pinch I have substituted bread crumbs)
• 1 1/4 cups all-purpose flour, divided
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon baking powder
• 4 3/4 cups milk, divided 
• 2 large eggs 
• 3 1/2 cups peanut oil
• Garnish: chopped fresh parsley

Preparation

1. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks. Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper, and baking powder. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture.
2. Pour oil into a 12-inch skillet; heat to 360°. (Do not use a nonstick skillet.) Fry steaks 3 to 4 minutes. Turn and fry 2 to 3 minutes or until golden brown. Remove steaks to a wire rack in a jelly-roll pan. Keep steaks warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
3. Whisk together remaining 4 cups milk, 1/4 cup flour, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Add milk mixture to reserved drippings in skillet; cook, whisking constantly, over medium-high heat 10 to 12 minutes or until thickened. Serve gravy with steaks. Garnish, if desired. (**This makes alot of gravy, consider halving recipe**)

Friday, July 13-  No cooking tonight because it's the Company Picnic with fireworks!

Saturday, July 14- I came across tonight's shrimp dish and the side I plan to make, Black Bean Salad, on simplyrecipes.com  I have made the salad previously and we have enjoyed it.  I may decide on serving these on soft tacos with a garnish of the salad.  In that case I will half the salad.  I will also omit the avocado from the salad.

Cilantro Lime Shrimp Recipe

If you are using frozen shrimp, defrost them by placing them in a bowl of ice water or cold water. Adding a little salt to the water will help the shrimp retain their briny flavor.

• 2 Tbsp high smoke point oil such as grape seed oil, or canola oil
• 1-2 Serrano chiles, sliced into thin rings
• 1-2 garlic cloves, sliced thinly
• 1 pound shrimp, peeled and deveined
• Salt
• 1/4 cup chopped cilantro
• 1-2 Tbsp lime juice

1 Place a large sauté pan or a wok over your strongest burner on high heat. Let the pan heat up for a minute and then add the oil. Use a high smoke point oil since you will be cooking the shrimp on very high heat. Let the oil heat until it's shimmering. If it starts to smoke, remove the pan from the heat for a moment.
2 Add the chiles to the pan and toss to coat with oil. Cook 30 seconds. Add the shrimp and garlic to the pan and sprinkle with salt. Toss to coat with oil. Let the shrimp cook undisturbed for 1 minute before tossing again so they get a little bit of a sear. Stir-fry until cooked through, about 2-3 minutes.


3 Turn off the heat and mix in the cilantro, then the lime juice.
Serve hot or at room temperature. Serve alone, over rice, or in a folded heated flour or corn tortilla.
Yield: Serves 3-4.
  

Black Bean Salad Recipe

• 1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
• 1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
• 1/2 cup chopped green onions or shallots
• 2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded)
• 3 fresh plum tomatoes, seeded and chopped
• 1 avocado, peeled, seeded, and cut into chunks
• 1/2 cup fresh chopped cilantro
• 1/4 cup fresh chopped basil
• 2 Tbsp lime juice (about the amount of juice from one lime)
• 1 Tbsp olive oil
• 1/2 to 1 teaspoon of sugar (to taste)
• Salt and pepper to taste

Make sure to rinse and drain the beans, if you are using canned beans.
In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.
Serves 6 to 8.

The remainder of the corn I do not use to make the salad I will freeze for later use. How to Freeze Corn http://www.pickyourown.org/freezingcorn.htm

Sunday, July15- I plan to make the Stuffed Peppers I have made a number of times now and we all enjoy, using the Bell Peppers from my Box.

Stuffed Peppers  WW Pts: 7

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

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

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

Monday, July 16-  Ballet and Golf Night with all of us literally in different directions and all in the midst of meal time, it will be breakfast for dinner, leftovers or even take out.

Tuesday, July 17-  Marinated Grilled Sliced Steak over Brazilian Rice Beans will be this evening's meal.

The steak will be marinated in lime juice, olive oil, salt, pepper, cumin and chili pepper.  After marinating it will be grilled and served over Brazilian Black Beans (Feijão) and Rice.

Feijao WW Pts: 1

1-2 cans black beans

2 cloves garlic (pressed)

bacon (chopped)

black pepper

1. Fry up bacon until crispy
2. Add garlic and saute
3. Add beans with juices and add about 1/4 cup water to pan
4. Simmer for 10 minutes
5. Serve over rice.

Rice WW Pts: 3

1 small onion diced

1-2 garlic cloves minced

1 cup long grain rice

1 1/2 cups water

1 tsp salt

1. Saute onion until soft
2. Add garlic and saute.  Add rice and stir fry.
3. Add water and salt, bring to boil.
4. The water level will begin to drop.  Cover and reduce heat.
5. When the rice is cooked, turn off the heat and let the rice rest for about 10 minutes.

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.

March 1- March 7

Tuesday, March 1-  Since my older daughter has a haircut scheduled right near dinner, I am opting for a simple meal.  I plan on taking chicken breasts season with basil, oregano and rosemary.  Place in my Pampered Chef Covered Baker and pour Italian dressing over the breasts.  Microwave for about 6-8 minutes or until done (3 oz. WW Pts: 3).  I will serve them over rice (WW Pts: 4) and carrots ( 1cup WW: 1).  The whole meal is 8 WW pts. per serving.

Wednesday, March 2- Tonight's meal I found on Cooking Light's website, Lemon Pepper Shrimp Scampi which is 8 WW Points.

Lemon Pepper Shrimp Scampi

Yield: 4 servings (serving size: 1/2 cup orzo mixture and about 7 shrimp) WW Pts: 8

* 1 cup uncooked orzo
* 2 tablespoons chopped fresh parsley
* 1/2 teaspoon salt, divided
* 7 teaspoons unsalted butter, divided
* 1 1/2 pounds peeled and deveined jumbo shrimp
* 2 teaspoons bottled minced garlic
* 2 tablespoons fresh lemon juice
* 1/4 teaspoon black pepper

1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.
Nutritional Information

Calories: 403 Fat: 10.4g (sat 4.8g,mono 2.2g,poly 1.4g) Protein: 40.1g Carbohydrate: 1.7g 34.7g Fiber: Cholesterol: 276mg Iron: 4.3mg Sodium: 549mg Calcium: 97mg

David Bonom, Cooking Light, MARCH 2009

Thursday, March 3- Also found in my recent issue of BHG was a reader's winning recipe of Mexican Mac and Cheese.  I will be tweaking the recipe to include chopped jalapeno into the casserole.  I will also be halving the recipe for my family.  WW Pts: 9

Mexican Mac N Cheese (from BHG)

• 12  oz.  dried mostaccioli or rigatoni pasta (3 cups)
• 1  lb.  bulk pork sausage
• 1  cup  chopped onion
• 1  16-oz. jar  green medium-hot salsa
• 2  8-oz. pkg.  shredded Monterey Jack cheese (4 cups)
• Tomato wedges, sliced jalapeño peppers, and chopped fresh cilantro
•  Salsa (optional)

1. Preheat oven to 350 degrees F. Lightly grease 3-quart rectangular baking dish; set aside. Cook pasta according to package directions. Drain; set aside.
2. Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender. Drain fat, Return sausage and onion to skillet. Stir in green salsa (and I am adding chopped jalapeno).
3. Bake, uncovered, for 35 minutes or until bubbly. Let stand 10 minutes. Top with tomato, jalapeño, and cilantro. If desired, serve with additional salsa. Makes 12 servings.

Nutrition Facts

• Calories378,Total Fat (g)22, Saturated Fat (g)11, Monounsaturated Fat (g)8, Polyunsaturated Fat (g)2, Cholesterol (mg)61, Sodium (mg)474, Carbohydrate (g)25, Total Sugar (g)4, Fiber (g)1, Protein (g)19, Vitamin C (DV%)6, Calcium (DV%)30, Iron (DV%)11, Percent Daily Values are based on a 2,000 calorie diet

Friday, March 4- Date night!!  No cooking for me other than throwing together something for the kids.

Saturday, March 5- Grilled Steak (WW Pts: 2.5 for 2 oz lean) with Baked Sweet Potatoes with Ginger and Honey (WW Pts: 3) and a mixed green salad with a vinaigrette dressing.   The whole meal is 5.5 WW per serving.  I found the initial recipe on allrecipes.com but added a few of my modifications as follows and I will halve the recipe.

Baked Sweet Potatoes with Ginger and Honey WW Pts: 3

• 3 pounds sweet potatoes, peeled and cubed
• 1/2 cup honey
• 1 1/2 teaspoons ground ginger
• 2 tablespoons walnut oil (regular or light olive oil can be substituted)
• 1/2 tsp. cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. ground allspice
• 1/2 teaspoon ground black pepper

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, spices, and pepper. Transfer to a large cast iron frying pan.
3. Bake for 30 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20-30 minutes, or until the sweet potatoes are tender and caramelized on the outside.  Yields 12 servings

Amount Per Serving  Calories: 162 | Total Fat: 2.3g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Nutritional Information

Calories: 162 Total Fat: 2.3g Cholesterol: 0mg Sodium: 63mg Total Carbs: 34.9g Dietary Fiber: 3.5g Protein: 1.9g

Sunday, March 6-  I just received my latest edition of BHG magazine and came across tonight's recipe of Pasta, Red Bean and Parsley Toss. I may add some meat to this meal, not sure yet. WW Pts: 8

Pasta, Red Bean Parsley Toss WW Pts: 8

* 8 oz. dried medium shell pasta or desired pasta
* 3 cups broccoli florets
* 1 Tbsp olive oil
* 1-1/2 cups chopped onion
* 1 15-oz. can red beans, drained, reserving 1/4 cup of liquid
* 1/2 cup chicken broth
* 1-1/2 tsp. chili powder
* 1/2 cup finely shredded pecorino or Parmesan cheese
* 1/4 cup snipped Italian (flat-leaf) parsley

1. Cook pasta according to package instructions, adding broccoli the last 3 minutes; drain.

2. Meanwhile, in a 12-inch skillet heat olive oil over medium-high heat. Add onion and 1/2 teaspoon salt. Reduce heat to medium; cook about 5 minutes more or until onion is tender.

3. Increase heat to high; add pasta, broccoli, beans, chicken broth, reserved bean liquid, and chili powder to pan. Cook over high heat for 2 minutes, stirring occasionally. Add cheese and parsley. Cook and stir until cheese is melted. Makes 4 servings.

4. Serve pasta with grated hard cooked egg. Makes 4 servings.

Nutrition Facts

Calories 422,Total Fat (g)8, Saturated Fat (g)3,Monounsaturated Fat (g)4,Polyunsaturated Fat (g)1,Cholesterol (mg)11, Sodium (mg)796,Carbohydrate (g)70,Total Sugar (g)7,Fiber (g)11, Protein (g)19,Vitamin C (DV%)1.2, Calcium (DV%)20, Iron (DV%)24, Percent Daily Values are based on a 2,000 calorie diet

Monday, March 7-  I found an interesting chicken dish on allrecipes.com, Raspberry Glazed Rosemary Chicken, WW Points: 5 for each breast.  I will serve the chicken along with a side salad and roasted garlic red potatoes (WW Pts: 3).  Whole meal per serving is 8 WW Points.

Raspberry Glazed Rosemary Chicken WW Pts: 5

• 1 tablespoon crushed rosemary
• 1 teaspoon rubbed sage
• 1/2 teaspoon dried oregano
• 8 skinless, boneless chicken breast halves
• 1/4 cup fat-free chicken broth
• 1 cup raspberry preserves
• 1/2 teaspoon honey mustard
• 1 teaspoon chopped fresh rosemary leaves

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, stir together crushed rosemary, sage, and oregano.
3. Rub one side of each chicken breast with herb mixture. Place chicken herb-side up in a baking dish, and pour broth over the chicken.
4. Bake in preheated oven for 20 minutes.
5. Place raspberry preserves in a microwave-safe bowl, and heat for 20 to 30 seconds to soften. Stir in honey mustard and rosemary.
6. Spread about 1 tablespoon of preserve mixture over each breast. Bake 10 minutes more.

Calories: 240 Total Fat: 1.6g Cholesterol: 68mg Sodium: 92mg Total Carbs: 28.1g Dietary Fiber: 0.2g Protein: 27.5g