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.

January 23- January 29 Menu

Monday, January 23-  Tonight I am using the dark meat from the whole chicken we bought for yesterday's dinner, in my homemade chicken soup.  Sliced bread will accompany the soup.

Chicken Noodle Soup 2 WW Points

• 1 tsp olive oil
• 2 1/2 cups wide egg noodles
• 8-10 cups chicken broth
• 1 teaspoon poultry seasoning
• 2 clove minced garlic
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup diced carrot
• 1 cup of peas or green beans
• 1 tsp basil
• 1tsp oregano
• 1/2 tsp black pepper
• 2 tablespoons cornstarch
• 1/4 cup water
• 3 cups diced, cooked chicken meat

Directions

1. In a large pot or Dutch oven, heat olive oil.  Add garlic, onion and celery.  Saute for 5 minutes.  Add remaining vegetables and continue sauteing for additional 5 minutes.
2. Combine broth and seasonings into pot. Bring to a boil. 
3. Add chicken.  Cover and simmer 20 minutes.
4. Bring to boil and add noodles.  Reduce heat, cover, and simmer 10-12 minutes.
5. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Bring back to a boil.
6. Reduce heat and simmer for 10 minutes or heated through. 

Tuesday, January 24- Fajitas with peppers and onions and quesidillas for the girls will be tonight's dinner.

Wednesday, January 25-  It's Girls Night Out for me which means my girls and husband are on their own for dinner tonight. 


Thursday, January 26-  Tonight I am using my neighbor's Chicken Pot Pie recipe for dinner.  I made this once before and it was excellent!

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.

Friday, January 27- Grilled steak and perogies along with a salad makes a delicious meal.

Saturday, January 28-  We have a Groupon voucher to use at East Coast Wings & Grill tonight!

Sunday, January 29-  I am not sure what tonight's meal will be.  Maybe some more delicious sausage and spinach raviolis?

January 16- January 22

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

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

Sweet Italian Chicken Sausage Tortellini Soup 5 WW Points

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

Directions

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

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

Turkey Bean Stovetop Chili  WW Pts. 4

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

---

Directions

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

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

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

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

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

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

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.

Thanksgiving Meal keeps giving!

As with most families, we have turkey leftovers from our Thanksgiving meal.  Of course I knew we'd have a bunch, considering I roasted a 24 lb. bird for 3 adults and 2 small kids!  But I have enjoyed reinventing different ways to use up our leftover turkey.  I had already made earlier, the stuffing patties.  Yummy!  Of course there are turkey sandwiches.  But this week I am using the last of my turkey in 2 different dishes as outlined below.  Of course the casseroles have been the accompaniments to our turkey creation meals.  Overall cooking has been easy these last few days!

Monday, November 28-  From Pampered Chef, I enjoy making this recipe with leftover turkey (it is also good with leftover chicken).

Turkey Cranberry Ring

2 packages (8 oz) refrigerated crescent rolls
½ Cup Mayo
2 T. honey Dijon mustard
½ tsp coarsely ground pepper
2 Cup (12 oz) Chopped turkey
½ Cup sliced celery
3 T. fresh parsley
½ Cup sweetened dried cranberries
1 Cup (4 oz) Shredded Swiss cheese
¼ Cup walnuts, coarsely chopped
1 egg

Directions:
Pre-heat oven to 375°

Unroll the crescent roll container and separate the rolls. Place 8 of the triangles in a ring, wide edge of the triangle facing inward, around a circular baking stone with the corners touching. The points of the triangle will hang off the edge of the stone a bit.

Arrange the additional 8 triangles in the center of the ring, seaming wide and to wide end, points inward. Do not seam the sides of the inside triangles, only the wide ends.

In a medium sized bowl mix together the mustard, mayo and pepper. Chop the turkey, celery & parsley and blend in with the mayo-mixture. Grate the cheese and mix in as well.

The original recipe calls to add the walnuts after the mixture is on top of the crescent rolls but you can add it right into the mix or omit entirely.

Scoop the turkey mix onto the center of the wide-end seams. Fold the tips of the crescent roll triangles over each other to make a wreath and seal together. When you’re done the crescent rolls should cover the turkey mix completely. Seam together the edges.

In a small bowl, separate the egg white and discard the egg yolk. Beat the egg white, then brush on to the top of the ring.

Bake for 25- 30 minutes or until golden brown
This recipe if from pampered chef

Tuesday, November 29-  With the onset of cold weather, I am taking the lead with Turkey Noodle Soup.

Turkey Noodle Soup

• 1 tsp olive oil
• 2 1/2 cups wide egg noodles
• 10 cups chicken broth
• 1 teaspoon poultry seasoning
• 1 clove minced garlic
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup diced carrot
• 1 cup of peas or green beans
• 1 tsp basil
• 1tsp oregano
• 1/2 tsp black pepper
• 2 tablespoons cornstarch
• 1/4 cup water
• 3 cups diced, cooked turkey meat

Directions

1. In a large pot or Dutch oven, heat olive oil.  Add garlic, onion and celery.  Saute for 5 minutes.  Add remaining vegetables and continue sauteing for additional 5 minutes.
2. Combine broth and poultry seasoning into pot. Bring to a boil.
3. Add noodles.  Reduce heat, cover, and simmer 15 minutes.
4. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in turkey, bring to a boil.
5. Reduce heat and simmer for 15 minutes or heated through. 

Wednesday, November 30- I never made the below risotto recipe over the summer as I had posted in an earlier blog.  Tonight I will make this meal and add sliced Italian sausage to the risotto for a fuller meal.

Risotto with Tomato, Corn and Basil

• 2 1/2 cups water
• 2 cups milk
• 2 tablespoons butter
• 1 cup minced onion
• 2 clove garlic, minced
• 3/4 cup uncooked Arborio rice
• 3 tablespoons white wine
• 1 medium tomato-peeled, seeded & chopped (I will substitute a small can diced drained tomatoes)
• 1 cups corn kernels
• 1/2 cup grated Parmesan cheese
• 1/2 cup fresh basil leaves, cut into thin strips
• 1/2 teaspoon salt
• ground black pepper to taste

Directions

1. Combine the water and milk in a medium size pot or saucepan, heat the water and milk to a simmer. Keep the pan over low heat.
2. Melt the butter in a large casserole or skillet over medium high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally. Add the garlic and the rice, stir constantly for 1 minute. Add the white wine and stir until completely absorbed.
3. Begin to add the heated milk-water mixture 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels and tomatoes along with the end of the milk-water mixture. Cook, stirring frequently, until the rice is tender but still slightly chewy.
4. The risotto should take 18 to 20 minutes of cooking all together. Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve.

Thursday, December 1-  Since it's just us girls this evening, and my refrigerator is packed full with leftovers, tonight is leftover night (or better known as empty the fridge!).

Friday, December 2-  Pork Chops and Potato Pancakes.  Although I have included it in my menu recently, I haven't made it.  But tonight I will make my favorite, potato pancakes (will include recipe later).

Saturday, December 3- It is the annual Apex Christmas Parade.  We will arm ourselves with Bojangles, hot chocolate, muchkins, chairs and blankets to camp out a great spot along the parade route tonight.

Sunday, December 4- The NY Giants play at 4pm and we get it on the television.  That means pizza and wings!

October 12- October 18

Our Produce Box consists of the following:

• Raspberries
• Grape Tomatoes
• Kale
• Green Peppers
• Zucchini
• Sweet Potatoes
• Spaghetti Squash

My oldest daughter enjoys snacking on the raspberries.  I will make Zucchini Bread with my zucchinis.

Zucchini Bread

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 teaspoons ground cinnamon
• 1/4 teaspoon baking powder
• 3 eggs
• 2 cups white sugar
• 3 teaspoons vanilla extract
• 1 cup vegetable oil
• 3 cups grated zucchini
• 1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift together flour, salt, soda, cinnamon, baking powder.
3. Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans.
4. Bake at 350 degrees F (175 degrees C) for 1 hour.

Nutritional Information

Servings Per Recipe: 24
Amount Per Serving
Calories: 216  Total Fat: 10g Cholesterol: 26mg Sodium: 165mg Total Carbs: 29.4g Dietary Fiber: 0.7g Protein: 2.6g

Wednesday, October 12- I made this recipe before and it was well received.  On a rainy day the idea of making this soup seems appropriate.
 

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

 

Thursday, October 13-  I have volunteered to deliver dinner to one of my neighbors after she recently gave birth.  I chose a meal which not only makes great leftovers but is simple to make for the masses.  I will be making Baked Ziti not only for my neighbor, but for our dinner as well.  I serve it along with fresh bread and a side garden salad.


Friday, October 14-  Last week we received Purple Sweet Potatoes in our Box.  I decided to let them "sit" for awhile to sweeten up.  Tonight, I will use them to make Sweet Potato Fries which will be served along with a grilled steak and green beans (which I had frozen from last week).  I found a simple sweet potato fries recipe on the food network which I will try.  After reading some of the reviews, I will increase the oven temperature for a crispier fry and reduce the chili powder in hopes that my girls will eat the fries!
Sweet Potato Fries (foodnetwork.com)

• 2 pounds sweet potatoes
• 1 tablespoon canola oil
• 1 teaspoon pumpkin pie spice
• 1 tablespoon low-sodium chili seasoning(I will reduce the measurement)
• Salt and pepper

Preheat oven to 400 degrees F. Line baking sheet with aluminum foil; set aside.

Use peeler to peel sweet potatoes. Cut potatoes in half lengthwise then cut into 1/2-inch thick fries.

Place sweet potato fries in a large mixing bowl. Add oil and spices. Toss until they are thoroughly coated with spices.

Spread fries in a single layer on prepared baking sheet. Place in preheated oven. Bake for 30 to 35 minutes turning once to ensure even cooking. Remove from oven and serve hot.

Saturday, October 15-   With a late afternoon soccer game, I am thinking chicken fajitas and quesedillas for dinner.  I will use some of the green peppers from my Box to fry up along with onions to garnish the fajitas.

Sunday, October 16-  I am leaning towards an Alfredo sauce with the spaghetti squash along with the grape tomatoes and maybe even some zucchini (if I have any left after baking the bread). 
Alfredo Sauce

• 1/4 cup butter
• 1 cup heavy cream
• 1 clove garlic, crushed
• 1 1/2 cups freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley

1. Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

 Monday, October 17-  Tonight would make a good leftover evening.  I am assuming I will have some leftovers. 

Tuesday, October 18-  I am thinking pork and maybe my mother's Potato Pancake recipe (one of my favorite dishes!).  Depending on the weather I may grill the pork chops or bake them.  I will add the pancake recipe later.

October 5- October 11

This week our Produce Box consists of:

• Apples: Mutzu variety 
• 2 Large Purple Sweet Potatoes 
• 3 Large Poblano peppers 
• 2 Cucumbers
• 2 Butternut Squash 
• 6 ears of Sweet Corn  

I also ordered approximately 1.5 lbs. of green beans and a quart of Hot Pepper Mix (jalapenos & cayennes).  My husband wants to make jalapeno poppers with some of the peppers.  The others may be dried or frozen.  I plan on blanching the green beans and corn for use during the winter. (except for what I will use for my soup)

Wednesday, October 5-  Tonight it's just us girls.  I will cook 2 ears of the corn to serve along with our meal.  I have leftover chicken which I might reinvent into a "new" dish or I may play it safe with pasta.

Thursday, October 6-  I will be preparing my Grandmother's Barley Soup, using some of the fresh green beans and corn.

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)

Friday, October 7-  With the arrival of company we are going out to Orchid Japanese Restaurant!


Saturday, October 8-  I plan to make the Stuffed Peppers I have made twice now and we all enjoy, using the Poblano Peppers from my Box.

Stuffed Peppers  WW Pts: 7

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

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

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

Sunday, October 9-  Tonight I will make the savory Butternut Squash Enchiladas I made earlier which were very good.

Butternut Squash Enchiladas

Serves 8

• 1 Tbs. olive oil
• 1 butternut squash (11/2 lb.), halved and seeded
• 1 medium onion, diced (1 cup)
• 1 chipotle chiles in adobo sauce, drained and diced, plus 2 teaspoons sauce (if this is too much heat, use chili powder to your liking)
• 1/4 cup salsa (increase to 1/2 cup if you omit the chipotle chiles above)
• 1 clove garlic, minced (1 tsp. )
• 1 tsp. ground cumin
• 1/2 tsp. ground nutmeg
• 1 can of black beans rinsed and drained
• 3 green onions, chopped (1/3 cup)
• 1 16-oz. can enchilada sauce (salsa verde can be substituted)
• 8 flour or corn tortillas
• 1 cup shredded reduced-fat Cheddar cheese

1. Preheat oven to 350°F. Place squash cut-side down on baking sheet. Roast 45 minutes, or until soft. Cool until easy to handle. Scoop squash into bowl, and mash.

2. Heat oil in saucepan over medium-high heat. Add onion, and saute 5 to 7 minutes, or until soft. Add chipotle, adobo sauce, and garlic. Cook 1 minute, stirring often.

3. Stir in mashed squash, salsa, cumin, and nutmeg. Cook 3 minutes more, or until heated through. Remove from heat, and fold in green onions and beans.

4. Preheat oven to 350°F. Spread 1 cup enchilada sauce over bottom of 13- x 9-inch baking dish. Divide filling among tortillas, and roll loosely. Place filled, rolled tortillas in baking dish. Top with remaining enchilada sauce and Cheddar cheese. Bake 30 minutes, or until top begins to brown and sauce is bubbly.

 

Monday, October 10-   I think there may be leftovers which would make for a good leftover night since we do have soccer practice!

Tuesday, October 11-  I might try my hand at Southern Living Magazine's recent soup recipes, specifically Hearty Italian Soup.  Considering the recipe makes 12 cups I may consider scaling it down for our family, although leftovers are always a great lunch or quick dinner for later in the week!

 

Hearty Italian Soup 

Yield: Makes 12 cups
Total: 2 Hours, 40 Minutes

Ingredients

• 1 (16-oz.) package mild Italian sausage
• 2 teaspoons olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 (48-oz.) container chicken broth
• 2 (15-oz.) cans cannellini beans, drained and rinsed
• 2 (14.5-oz.) cans diced tomatoes
• 1 teaspoon dried Italian seasoning
• 1 (5-oz.) package baby spinach
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• Freshly shaved Parmesan cheese

Preparation

• 1. Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned. Remove sausage from Dutch oven, reserving drippings in Dutch oven. Sauté onion in hot drippings 3 minutes or until tender. Add garlic, and sauté 1 minute. Cut sausage into 1/4-inch-thick slices, and return to Dutch oven.
• 2. Stir chicken broth and next 3 ingredients into sausage mixture; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 minutes.
• 3. Stir in spinach and next 2 ingredients; cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Top each serving with Parmesan cheese. Serve with Parmesan-Pepper Cornbread Biscotti.

Recipe inspired by Kelly Mapes, Fort Collins, CO, Southern Living   OCTOBER 2011

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