November 7- November 13

I did get a Box last week but never composed a menu for the week.  Unfortunatley, that meant my zucchini and yellow squash spoiled before I remembered to use it.  Oh well, lesson learned.
This week our Box contains:

• Green Cabbage
• Red Radishes 
• Butternut Squash
• Pink Lady Apples 
• Green Peppers 
• Roma Tomatoes 
• Zucchini 
• Globe Eggplant

Between last weeks apples and this weeks bounty of apples, I will be making either apple muffins, an apple cake and/or an apple pie.

Monday, November 7- Steak Fajitas using the Voodoo Haitian marinade along with sauteed onions and peppers will make up tonight's meal. 
 Voodoo Haitian Marinade

• 2 tablespoons beef bouillon granules
• 2 tablespoons water
• 3 cloves garlic, minced
• 2 teaspoons cayenne pepper
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 1/2 pounds beef sirloin

Dissolve bouillon in water. Stir in the garlic, cayenne pepper, salt, and black pepper. Toss the meat in the marinade, cover, and marinate in the refrigerator for at least 2 hours.




Tuesday, November 8- I intend to grill a Marinated Pork Tenderloin and serve with roasted sweet potatoes (from a previous Box) and green beans.  I used this marinade recipe in the oven and the left over pork made excellent stir fry.  I will grill the tenderloin this time but plan on using the leftovers for a stir fry meal later in the week again.
Marinated Pork Tenderloin

• 1/2 cup soy sauce
• 1/2 cup packed brown sugar
• 4 tablespoons sherry
• 1/2 small onion minced
• 1 teaspoon ground cinnamon
• 4 tablespoons olive oil
• 3 cloves garlic minced
  
• 2 (3/4 pound) pork tenderloins (I will be using just 1)
  

Directions

1. Place soy sauce, brown sugar, sherry, onion, cinnamon, olive oil, and garlic in a large resealable plastic bag. Seal, and shake to mix. Fork the tenderloin.  Then place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
2. Lightly oil grate. Place tenderloin on grate, reserve marinade. Cook over indirect heat for 45 minutes, or to desired doneness. 
3.  Let rest 5-10 minutes covered in foil.  
4. While meat rests, place reserved marinade in a saucepan and heat.  Dilute with some water.  Add cornstarch to thicken, bring to boil and let simmer until sauce has thickened.
5. Slice into medallions, and serve with gravy.

 Wednesday, November 9- Since it is just the girls and I tonight, I am thinking pasta in a vodka sauce with diced roma tomato sprinkled on top along with a loaf of bread.

Thursday, November 10- Tonight is Spirit Night at Chick fil a, so that takes care of dinner for this evening.

Friday, November 11-  I am not quite sure what is happening with dinner tonight.  I may make Mac N Cheese for the girls and us adults will eat later or it will be breakfast for dinner.

Saturday, November 12-  I will stir fry tonight using the leftover pork tenderloin and incorporating chopped cabbage, julienne sliced zucchini and red radishes from our Box.  I hope to mimick my husband's wonderful stir fry he made for us a few weeks ago.

Sunday, November 13- If we don't get the Giants game on cable and my husband has finished is big weekend project, we'll go out to dinner at MacGregor Draft House to catch the game.  If we get the game at home, then I am thinking pizza and wings.

May 4- May 10

This week's Produce Box includes:

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

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

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

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

Cucumber Tomato Sauce 2 WW Pts.

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

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

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

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

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

Vegetable Hash

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

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

Directions

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

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

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

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

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

Directions

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

Nutritional Information     Servings Per Recipe: 4

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

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

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

November 10- November 16

As the Produce Box approaches its close of the season I am astonished not only to find ourselves nearing Thanksgiving but also surprised at the abundance of fresh produce which has entered my family's daily life. Although I have always made it a point to serve at least one vegetable with dinner nightly and stock a variety of fruits in the house for snacking, I have discovered a weekly supply of farm fresh produce as provided my family with a much healthier and richer diet.

This weeks Box contains local Apple Cider, 2 Red Bell Peppers, a large Eggplant, 2 heads of Romaine Lettuce, Sweet Potatoes and Tomatoes.

I never made the White Chili so I may decide to throw it on this week's menu. Unfortunately, my homemade cole slaw was rather bitter. I discovered after the fact, that soaking the cabbage for about 20 minutes helps mellow the bitterness. Good tip to know for next time!

Wednesday, November 10- Tonight I will try making a main course salad for dinner. I am altering a recipe I found on Allrecipes.com with some of my own additions.
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.

Thursday, November 11- Garlic and Thyme Pork Chops and Sweet Potato Casserole will be served this evening.

Sweet Potato Casserole
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.

Friday, November 12- Swedish Meatballs served over egg noodles will be tonight's dinner, thanks to a weekend excursion to Ikea!

Saturday, November 13- Date Night!! My husband and I are going out on the town so simple microwaved meals for the kids.

Sunday, November 14- Eggplant Rollatini will be attempted tonight.

I will follow my standard Eggplant Parmesan recipe to fry up the the eggplant however, I will cut them length wise. Once fried, I will loosely follow a recipe I found on Allrecipes.com with my additions.
1-2 cups ricotta cheese
1 large eggs, lightly beaten
1/4 cup shredded mozzarella
4 tablespoons grated Parmesan
2 tsp. basil
1 clove minced garlic
8-10 slices prosciutto
Tomato Sauce
1 cup shredded mozzarella cheese

In a bowl, beat the egg until lightly scrambled. Mix the ricotta in with the egg. Add 1/4 cup mozzarella, 1-2 tablespoons of Parmesan cheese and garlic and gently combine. Fold in basil just to combine. Do not overmix.

Place a slice of prosciutto on eggplant then place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining Parmesan and Mozzarella cheese and bake for 15 minutes.

Monday, November 15- Steak Fajitas with peppers and onions will be served for dinner tonight.

Tuesday, November 16- White Chicken Chili I'll update the blog with my recipe.

July 14th - July 20th Menu

Wednesday is Delivery Day!
I was delighted to get my Produce Box early today. Why? Because that means we can have watermelon with lunch!

This weeks contents include a personal Watermelon, a pint of Blueberries, 7 Peaches, 2 Bell Peppers, a basket of Roma Tomatoes, Butternut Squash, 4 small Japanese Eggplants, 2 small White Eggplants and 2 Pickling Cucumbers.

Our family schedule this week keeps us apart for a few nights which in turn means leftovers Wednesday (to make room in the fridge) and possibly take out Thursday.
So the watermelon will be gobbled up with lunches, breakfast and snacks along with some of the peaches. Over the weekend I will make fresh Blueberry Muffins.

Our first meal made with our Produce Box will not occur until Friday with Eggplant Parmesan and homemade sauce using the 2 white eggplants, a pepper and the roma tomatoes. I will be making my tomato sauce for the first time. I altered the sauce recipe by using 10 tomatoes in the puree and 3 for the chopped tomato, 1 tbsp dried oregano, 1 tbsp dried rosemary, and 1 tbsp of basil. I actually forgot to pick up celery at the market so I omitted them. After 2 hours of simmering I added 2 tsp of ground pepper and 1 tsp salt. Since my family isn't especially fond of chunky sauce, I used a potato masher to smooth out some of the chunky pieces. The sauce was a success! And the white eggplants delicate flavor enhanced the meal. Husband gave it 2 thumbs up!

Saturday I will be using a fellow Produce Box's recipe for Peach Chicken using the rest of my peaches. We will have Garlic Grilled Red Potatoes and green beans with dinner. I hope to get those ingredients at a local farmers market, DJ's Berry Patch or Western Wake Farmer's Market.

Sunday I will make Butternut Squash Risotto with Shrimp and possibly a side salad or loaf of bread. I have made risotto in the past with pleasing results. I am eager to taste how this recipe will turn out.

Monday will be marinated chicken fajitas using the marinade from the steak fajitas we had last week. I told you it was DELICIOUS! Along with grilled peppers (from my Produce Box) and onions. I'm also thinking of a corn and bean salad again if I can find a different recipe or modify and tone down last weeks side. UPDATE: I found a Black Bean Salad recipe which I will make Monday.

Tuesday is Asian Peanut Noodle Toss.
Taste of Thai Peanut Noodle Toss Recipe
1/2 Box (8 oz) Rice Noodles
1 TBSP oil
3 cups favorite vegetables chopped (I used 3 of the Asian eggplants, the last pepper & a squash from our garden)
1 tsp Salt
1 13.5 oz can of Coconut Sauce
1 packet (both inner envelopes) Peanut Sauce Mix
1 1/4 lbs chicken or beef thinly sliced

Soak noodles according to stir fry directions. Heat oil in wok over medium high heat. Add vegetables, salt and meat. Saute 3 minutes. Add coconut milk and peanut sauce. Mix. Bring to boil while stirring and boil 3 minutes. Add drained noodles and combine. Cook while stirring until noodles are firm but tender. Add peanuts for garnish.

July 7- July 12 Menu

Wednesday is Produce Box delivery and therefore begins my week's worth of menus.

Wednesday was Ratatouille Pasta with sausage. I added pan fried cut up Italian sausage to this meal for my husband, who enjoys having some kind of meat in his dishes. A loaf of bread and a bottle of red accompanied this delicious meal.

Thursday's meal consisted of Zucchini & Corn Cakes made with fresh corn from my Produce Box. Honey Mustard Seasoned Chicken (4 chicken breasts pounded, placed in my Pampered Chef Deep Covered Baker with Honey Mustard Dressing spread over them & microwaved for 12 minutes) and home-made Peach Cobbler (recipe to post later) for dessert rounded out our meal.

The chef was off Friday as we celebrated my daughter's first day of school with dinner out.

Saturday was the first time I cooked or for that matter ever tasted spaghetti squash. I used the spaghetti squash from my Produce Box and cooked up Spicy Spaghetti Squash with a few alterations. I used chop meat in place of the ground turkey and I omitted the capers since I did not have any on hand. I also roasted the squash first instead of microwaving it. (Halved the squash, spoon out the seeds, a TBSP of butter in each, sprinkled some oregano and garlic powder over each half and roasted for about 1 hour) Again some artisan bread from my local supermarket and a bottle of red paired well with this first time meal. The squash had a slightly crunchy texture but was delicious and mimicked spaghetti noodles rather well.

Sunday my darling husband gave me the night off and prepared a Southwestern inspired menu of Corn and Black Bean Salad, again using a few ears of corn from our Produce Box. We enjoyed trying a cold salad like this however we felt the balsamic vinegar was too strong flavored for us. We also had steak fajitas which had been marinated. These were WONDERFFUL! My husband also grilled up some onion and peppers, of course using one of the red bell peppers from our Produce Box.

Monday I used the last of the corn and blueberries from our Produce Box. I baked Blueberry Pie, I think this may have been the first time I baked a blueberry pie. I altered the recipe based on other reviewers comments and used 1 cup of sugar and 5 TBSP of cornstarch. This is very good warmed with a scoop of vanilla ice cream on top. Dinner I prepared Corn Pudding using a fellow Produce Box's recipe which was served with fried chicken and gravy.

Tuesday I treated myself and my daughters to some take out. Hey we've been eating healthy and at home, we deserve a treat (and a night off)!