February 16- February 22

I made the pot roast but wasn't overly impressed.  I think there are better recipes still out there for me to discover.   Of course the Feijao and rice was excellent and the sausage dish last week was very tasty.

Thursday, February 16-  Well the chili got held to tonight.  WW Pts: 3- 1 cup

Friday, February 17-  We have decided to treat our family with dinner out on the town tonight.

Saturday, February 18- This recipe taken from Woman's Day, originally called for broccoli.  Not a big broccoli fan, I substituted it with baby spinach.  Below is my altered recipe.

Bow Ties with White Beans and Spinach WW Pts: 5 per cup

• 1/2 box bow-tie pasta
• 1 tablespoon(s) olive oil
• 3 cups baby spinach
• 2 clove(s) garlic, finely chopped
• 1 1/2 cup(s) low-sodium chicken broth
• 1 can(s) (15-oz) cannellini or other white beans, rinsed & drained
  
• 1 teaspoon(s) grated lemon zest
• 1 tablespoon(s) fresh lemon juice
• 1/3 cup(s) grated Parmesan cheese

Directions

1. Cook pasta according to package directions. Drain the pasta and return it to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat.  Add the garlic and cook, tossing, for 1 minute.
3. Add the broth and bring to a simmer.  Add spinach, stirring occasionally, until the spinach is just wilted. Add the beans, lemon zest and juice and cook until heated through, 2 minutes.  For a little heat, add a sprinkle of crushed red pepper flakes.
   
4. Toss the pasta with the spinach and bean mixture and serve with the cheese.

Sunday, February 19-  My husband is been great at throwing together delicious stir fry meals.  Tonight, I hope he'll whip up yet another fantastic Asian Stir Fry.

Monday, February 20-  I found this recipe at Woman's Day website.  Again I have altered the original recipe, I am hoping my changes pay off and all works out well!

Pork Chops with Carrots and Oranges 

WW Pts: 2 for carrots; 2oz Pork 3pts.

• 2 teaspoon(s) honey
• 1/2 teaspoon(s) ground cumin
• 2 tablespoon(s) olive oil
• Kosher salt and pepper
• 1 1/2 pound(s) medium carrots, cut into 2-in. pieces (halved lengthwise if large)
• 1  navel orange, cut into wedges
• 1 teaspoon dill (optional)
• 4  1-in.-thick pork chops, trimmed (about 1¼ lb total)

1. Heat oven to 400°F. In a small bowl, whisk together the honey, cumin, 1 Tbsp oil, ½ tsp salt and ¼ tsp pepper.
2. Toss the carrots with the honey mixture.  Season pork chops with salt and pepper (and dill is using).  
3. Arrange pork and carrots in deep dish covered baker. Nestle the oranges among the carrots, cover and roast until the carrots are tender and pork is cooked through, 30 to 45 minutes.

Tuesday, February 21-  Madi Gras!  We are attending a friend's party this evening.

Wednesday, February 22- I'm not sure if my husband will be home tonight for dinner.  If not, it will either be pasta or fajitas.  If he will be joining us, I am contemplating making the below recipe found at Woman's Day.

Sweet Potato and Black Bean Burritos  

WW Pts: 7 for 2 burritos using Fiber Ole tortillas & 2% Mexican Cheese 28g

• 1 tablespoon(s) olive oil
• 1 large sweet potato, peeled and cut into 1/2-in. pieces
• 1 medium red onion, half chopped and half thinly sliced
• Kosher salt and pepper
• 1 15 1/2 ounce(s) can black beans, rinsed
• 1 tablespoon(s) chopped chipotle peppers in adobo
• 1 small bunch spinach, thick stems discarded, leaves coarsely chopped
• 6- ounce(s) Monterey Jack cheese, coarsely grated
• 4 large flour tortillas

1. Heat 1 Tbsp of the oil in a large skillet over medium heat. Add the sweet potato, chopped onion and 1/2 tsp salt and cook, covered, stirring occasionally, until tender, 10 to 12 minutes.
2. Add the beans and chipotles and cook, stirring occasionally, for 2 minutes. Add the spinach and cook, tossing, until it begins to wilt, 1 to 2 minutes. Divide the cheese and potato-bean mixture among the tortillas (about 1 cup each) and roll up to form burritos. Wipe out the skillet and heat over medium heat. Cook the burritos (seam-side down first) until golden brown, 2 to 3 minutes per side.

September 28- October 4

Our family skipped last weeks Produce Box.  This week we opted for the Fruit Box.  Our Box consisted of a quart of peaches, 2 quarts of apples, a watermelon, grapes and raspberries.

Since our Box is a fruit laden box, I sort inspiration from this blog and my cupbaords for this weeks menu.

Wednesday, September 28th- I defrosted a quart of my homemade sauce to serve over packaged gnocchi along with a garden salad and honey wheat bread.

Thursday, September 29th-  Taken from a previous post on this blog comes tonight's dinner, Fish Tacos.  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

Friday, September 30th- Hamburgers and Mac N' Cheese is dinner this evening along with slices of watermelon.  

Saturday, October 1st- Again taken from a previous post is this evening's meal.  Tonights meal had been in a Woman's Day magazine.

Italian Sausage and White Bean Bake Recipe WW Pts: 7

* 3 Tbsp olive oil
* 1 1/2 lb Italian sausages, cut crosswise into 2-in. pieces
* 3 leeks (white and light green parts), sliced into half-moons
* 2 medium carrots, cut into 1/2-in. pieces
* 3 cloves garlic, chopped
* 1/2 cup dry white wine
* 1 28-oz can diced tomatoes
* 2 15-oz cans white beans, such as cannellini, rinsed
* 1 cup fresh flat-leaf parsley, chopped
* Kosher salt and pepper
* 2 cups fresh coarse bread crumbs

1. Heat oven to 375ºF. Heat 1 Tbsp of the oil in a large pot over medium-high heat. Cook the sausages until browned, 6 to 8 minutes; transfer to a plate.

2. Wipe out the pot and heat 1 Tbsp of the remaining oil over medium-high heat. Add the leeks, carrots and garlic and cook, stirring often, until beginning to soften, 5 to 6 minutes.

3. Add the wine and cook for 1 minute. Add the tomatoes and their juices; bring to a boil. Stir in the beans, parsley, sausage, and 1/4 tsp each salt and pepper. Transfer to a 3-qt casserole dish.

4. In a bowl, combine the bread crumbs with the remaining oil and sprinkle over the bean mixture. Bake until golden brown and bubbling, 25 to 30 minutes.

Nutrition Facts Yield 8 Servings
Calories 347 Total Fat 16g Saturated Fat 5g Cholesterol 25mg Sodium 1068mg Total Carbohydrates 34g Dietary Fiber 6g Protein 15g

Sunday, October 2nd- The  Candied Sweet Potato recipe was also posted previously.  I will also do a roasted chicken tonight.  However, I haven't completely decided if it will be the slow roasted recipe I have posted before a different recipe.

Monday, October 3rd- Since this is first day back into the school regimen since Tracking Out and we have soccer practice tonight, tonight's meal will be simple.  Most likely it will be quesidillas and fajitas.

Tuesday, October 4th-  Marinated Steak along with Southern Green Beans and sliced wheat bread will be this evenings meal.
Red Wine Marinade

• 1 cup Red Wine
• 1/4 cup Olive Oil 
• 3 cloves minced garlic
• salt and pepper to taste

Mix ingredients; pour over steaks and refrigerate for 4 hours.  Remove steaks and grill.  Discard marinade.

Southern Green Beans

4 slices bacon

1 large onion sliced

4 cans green beans

salt and black pepper

Fry bacon, remove bacon before it becomes crispy.

In bacon fat fry onion until tender.

Pour 4 cans of green beans into pot. If more water is needed add until green beans are covered.

Season with salt and pepper.

Add bacon.

Bring to boil then let Simmer for about 30-45 minutes. (add water as necessary)

Baslsamic Chicken with White Beans and Spinach

A slight change in menu plans and I will be trying this recipe for the first time.  The original recipe calls for Campbell's® Condensed Golden Mushroom Soup but I don't have that on hand.  Instead I will use chicken stock.  I will also add sliced scallions from my Produce Box to the garlic saute.   I am debating to serve the chicken and beans over a fresh bed of spinach (from my Box) with a drizzle of balsamic vinaigrette or to actually the add the spinach to the dish as directed.  Decisions, decisions!

 Balsamic Chicken with White Beans and Spinach  7 WW Pts.

• 2 tablespoons olive oil
• 4 (4 ounce) skinless, boneless chicken breast halves
• 3 cloves garlic, minced
• 3 scallions sliced
• 1/3 cup balsamic vinegar
• 10.75 ounce Chicken Stock
• 1 (15 ounce) can white kidney beans (cannellini), rinsed and drained
• 1 (7 ounce) bag fresh baby spinach

Directions

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
2. Reduce the heat to medium. Add the garlic and scallions to the skillet and cook and stir for 1 minute. Stir in the vinegar and cook, scraping up the browned bits from the bottom of the pan.
3. Stir the stock and beans in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to medium. Stir in the spinach. Cover and cook until the chicken is cooked through and the spinach is wilted. 

• Calories: 332
• Total Fat: 11.9g
• Cholesterol: 62mg
• Sodium: 858mg
• Total Carbs: 26.3g
• Dietary Fiber: 5.8g
• Protein: 28.9g

New Season of the Produce Box April 13-19

Hooray!!  It's the start of the Produce Box season!!  This is the first box the new season and I am just as excited as I was last season with the arrival of my box.
This week's box includes Greenhouse Cucumbers, Greenhouse Tomatoes, Sweet Potatoes, Baby Romaine lettuce, Kale and Strawberries.
New to my blog I will be calculating the Weight Watchers Points for each recipe (based on their old points system).

Wednesday, April 13- Since I am not sure exactly when my Produce Box will arrive, I will not make tonight's dinner based on the Box's contents. However, I did manage to acquire another share of strawberries for my Box and will be feasting on Strawberry Shortcake for dessert tonight!  Since it just me and my girls for dinner tonight I am thinking tortellini and a salad for tonight.

Thursday, April 14-  I found this recipe at allrecipes.com and added the recommendations from reviewers.  I also halved the recipe since the original made 10 servings!  I will be using the kale and tomatoes from my Produce Box.  This recipe without the addition of tomatoes and beans yields 4 WW Pts.  for 1 cup.

Orzo with Kale

• 1/2 teaspoon ground turmeric
• 1 cups uncooked orzo pasta
• 2 tablespoons olive oil
• 3 cloves garlic, sliced
• 1 Red Bell Pepper, diced
• 1 cup Chicken Broth or White Wine
• 1/4 teaspoon crushed red pepper flakes
• 1 bunch kale, stems removed and leaves coarsely chopped
• 1 15oz can of white beans drained and rinsed
• 1 diced tomato or cherry/grape tomatoes halved
• 1 large lemon, juiced
• 1/4 teaspoon ground nutmeg
• 1/4 cup grated Parmesan cheese, or to taste
• salt and black pepper to taste

Directions

1. Bring a large pot of lightly-salted water to a boil; sprinkle the turmeric over the boiling water and stir in the orzo; return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes; drain. Scrape into a mixing bowl and set aside.
2. While orzo is cooking, Heat the olive oil in a large skillet over medium heat. Cook the garlic and red pepper in the hot oil. Add red pepper flakes and broth or wine.  Stir the kale into the broth, cover the skillet with a lid, and cook for 10 minutes. Remove the cover and  add the beans.  Continue cooking and stirring until the kale is tender, about 10 minutes more (add more liquid if necessary). Stir the kale mixture into the orzo along with the lemon juice, nutmeg, Parmesan cheese and tomatoes. Season with salt and pepper. Serve warm or at room temperature. 

Nutritional Information

Calories: 206  Total Fat: 4.2g  Cholesterol: 2mg  Sodium: 91mg  Total Carbs: 36.1g Dietary Fiber: 2.8g  Protein: 7.9g

Friday, April 15- From my sister-in-law I may use her recipe for Cod Cakes. Or Gilled Tuna Steaks or maybe my neighbor's Fish Taco recipe.  There is a fish theme here, I just have to wait and see what fish is on sale at the supermarket before making my selection.  I'll update with the chosen recipe once I go shopping.

Saturday, April 16- Tonight we'll grill.  After soccer games, golf and landscaping work, I'm sure we'll be hungry for a savory dinner!  I'll grill pork chops along with a favorite recipe I discovered last Produce Box season, Grilled Sweet Potatoes.  Of course I'll be using my Produce Box sweet potatoes.  I may serve a green salad along with dinner using the cucumbers and any tomatoes I have left from my box.  WW Points for potatoes and pork (2 oz equals 3 pts.): 8

Grilled Sweet Potatoes  WW Pts: 5
2 large sweet potatoes, sliced
1 apple - peeled, cored and thinly sliced
1/2 tsp ground cinnamon
2 tbsp brown sugar
1 tsp white sugar
drizzle of maple syrup
1/4 cup butter

Directions
1. Preheat an outdoor grill.

2. In a bowl, toss the sweet potato and apple slices with the cinnamon and sugar. Place on a large piece of aluminum foil. Drizzle with maple syrup and top with butter. Tightly seal foil around.

3. Place foil packet on the grill, and cook 40 minutes, turning every 5 to 10 minutes, until potatoes and apples are tender.

Sunday, April 17- I came across tonight's meal in a Woman's Day magazine.

Italian Sausage and White Bean Bake Recipe WW Pts: 7

* 3 Tbsp olive oil
* 1 1/2 lb Italian sausages, cut crosswise into 2-in. pieces
* 3 leeks (white and light green parts), sliced into half-moons
* 2 medium carrots, cut into 1/2-in. pieces
* 3 cloves garlic, chopped
* 1/2 cup dry white wine
* 1 28-oz can diced tomatoes
* 2 15-oz cans white beans, such as cannellini, rinsed
* 1 cup fresh flat-leaf parsley, chopped
* Kosher salt and pepper
* 2 cups fresh coarse bread crumbs

1. Heat oven to 375ºF. Heat 1 Tbsp of the oil in a large pot over medium-high heat. Cook the sausages until browned, 6 to 8 minutes; transfer to a plate.

2. Wipe out the pot and heat 1 Tbsp of the remaining oil over medium-high heat. Add the leeks, carrots and garlic and cook, stirring often, until beginning to soften, 5 to 6 minutes.

3. Add the wine and cook for 1 minute. Add the tomatoes and their juices; bring to a boil. Stir in the beans, parsley, sausage, and 1/4 tsp each salt and pepper. Transfer to a 3-qt casserole dish.

4. In a bowl, combine the bread crumbs with the remaining oil and sprinkle over the bean mixture. Bake until golden brown and bubbling, 25 to 30 minutes.

Nutrition Facts Yield 8 Servings
Calories 347 Total Fat 16g Saturated Fat 5g Cholesterol 25mg Sodium 1068mg Total Carbohydrates 34g Dietary Fiber 6g Protein 15g

Monday, April 18-  I came across this recipe on allrecipes.com  I will serve it with coucous (WW Pts. 3 for 1 cup) and green beans.  I did take note of the reader's comments and will incorporate them into the recipe this evening.  Total WW Points for meal: 9

Easy Tilapia with Wine and Tomato  WW Points: 6

* 4 (4 ounce) fillets tilapia

* salt and pepper to taste

* olive oil

* 4 cloves garlic, pressed

* 4 fresh basil leaves, chopped (can substitute dried)

* 1-2 large tomato, chopped

* 1 cup white wine

1. Preheat a grill for medium-high heat.

2. Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place drizzle olive oil over the top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.

3. Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.

Nutritional Information

Calories: 269 | Total Fat: 13.2g | Cholesterol: 73mg Sodium: 293mg Total Carbs: 3.4g Dietary Fiber: 0.6g Protein: 23.7g

Tuesday, April 19- After a trip to the Meat House of Cary, I will be grilling their Marinated Merlot Steaks tonight.  I would love to grill some asparagus as well (I'll see if it is on sale at the market otherwise maybe corn on the cob).  I'll serve Grilled Garlic and Onion Red Potatoes with our meal as well.