Produce Box is back and so the menus begin!

February 28-March 6

The Produce Box began actually last week but our family passed on ordering a box.  This week's box was filled with deliciuos foods as well as additional add on items I threw.  Since TPB is starting earlier then in previous seasons, they have decided to expand their farmer's radius for the first few boxes.  Currently some items are from other states.  Personally I didn't mind since that meant Florida clementines/oranges made an appearance in my box this week!

Other items included: starwberries, broccoli, carrots, bibb lettuce, tomatoes, green peppers and zucchini.

The oranges and strawberries have been healthy sweet snacks and the berries were polished off over the weekend served over homemade french toast.  I served fresh carrots with dinner Friday evening and blanched the rest to freeze for later meals.  The tomatoes have been great accompaniments to our sandwiches.

I plan on baking up some Zucchini Bread tomorrow.

 Zucchini Bread

• 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)

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. 

Friday, March 28-  I had picked up premade refrigerated chicken cordon blue from BJ's earlier in the week.  I served these with the carrots from my box along with mashed potatoes.

Saturday, March 1-  I made up Asian Lettuce Wraps using the bibb lettuce from my box.

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

Sunday, March 2-  Dinner was comprised of mac n cheese, roistierre chicken and leftover potatoes.

Monday, March 3-  Dinner will be leftover Lettuce Wraps, mac n cheese, ham steaks and chicken along with fresh sliced oranges.  

Tuesday, March 4-  With the green peppers from my box I'll be using them for fajitas tonight.

Wednesday, March 5-  I plan to use one of the previous frozen crock pot meals for dinner this evening.

Thursday, March 6-  Currently I am contemplating Chicken Pot pie for dinner tonight.  I'll use some of the frozen carrots I blanched and I might throw in some diced green pepper too.

Chicken Pot Pie

• 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)
• Combination of fresh & frozen veggie mix- about 2 cups
• 2-3 cups cooked chicken 
• 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.

October 26- November 1

This week we received:

• pint of Raspberries
• 3 Zucchinis
• large head of Napa Cabbage
• 6 apples
• 4 Poblano Peppers
• Fresh Rosemary
• Add on of Romaine Lettuce

With my zucchinis, I will use my Grandmother's recipe for Zucchini "Apple" Pie.  I will also be baking later in the week a Sweet Potato Cake using the sweet potato from an earlier Box.

Zucchini Apple Pie

9" pie                                                                                                          

 

4 cups sliced, peeled, cored zucchini cooked til tender crisp             

2 T lemon juice                                                                                       

dash salt                                                                                                  

 

Mix together:

 

1 1/4 cup sugar                                                                                     

1 1/2 t cinnamon                                                                                    

1 1/2 t cream of tartar                                                                           

dash nutmeg                                                                                           

3 T flour                                                                                               

                                                                                                               

Add Zucchini

 

Mix well. It will be runny but that's ok. Dump the filling into a 9 inch crust and dot with butter. Add top crust and bake at 400* for 40 minutes

Sweet Potato Cake

2 1/2 self rising flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1 1/4 cups oil
2 cups sugar
4 eggs
1/4 cup Hot water
1 1/2 cups peeled and grated sweet potatoes
1 cup pecans, chopped
1 tsp vanilla

Mix together flour, cinnamon, nutmeg and allspice.  In another bowl mix oil and sugar; add eggs one at a time, beating well after each addition.  Add water and sweet potatoes; mix well.  Add pecans and vanilla.  Add flour mixture; beat til smooth.  Pour into 3 9" layer pans or one 9x13 pan (greased and floured)
Bake at 350 for 30-35 minutes.
Frost after cooling.

I used vanilla cake frosting and omitted the pecans because I didn't have any on hand.  This cake was moist and delicious.   I did not have self rising flour on hand but was able to make my own. (For every cup of self rising flour add 1 1/2 tsp baking powder, and 1/2 tsp salt.)

Wednesday, October 26-  I have left over beef stew and with my husband not home, I will try to invent tonight's leftovers.  I will add some cooked white rice to the stew.  A little something different than egg noodles.

Thursday, October 27-  Tonight I will use the add on of romaine lettuce to make Asian Lettuce Wraps.  I found this recipe on allrecipes.com but have adjusted the basic recipe with suggestions from other reviewers.
Asian Lettuce Wraps

• 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
Amount Per Serving
Calories: 388 Total Fat: 22.3g Cholesterol: 69mg Sodium: 580mg Total Carbs: 24.3g Dietary Fiber: 4.7g Protein: 23.4g

Friday, October 28-  I never made the Marinated Pork Tenderloin I had plans for last week.  Therefore, tonight I will bake the Marinated Pork Tenderloin and serve it along with green beans and mashed potatoes.  I found the pork recipe at allrecipes.com add altered the recipe based on other reviewers comments.
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. Preheat oven to 350 degrees.  Place pork in baking dish, reserve marinade.
3. Bake pork for 50-60 minutes, or to desired doneness. Let rest 5-10 minutes covered in foil.  
4. While meat rests, place reserved marinade in a saucepan and heat.  Add cornstarch to thicken, bring to boil and let simmer until sauce has thickened.
5. Slice into medallions, and serve with gravy.

Saturday, October 29-  With my large head of Napa cabbage, I will make my cole slaw and serve it along with grilled cheeseburgers, fries and onion rings.

Cole Slaw
1 head of Cabbage shredded
1/4 pound shredded or julienne Carrots
1 Onion finely chopped
1/2 cup Mayonaise
1 tablespoon Vinegar
2 teaspoons Sugar
1/4 teaspoon Salt

Mix Mayo, Vinegar, Sugar & Salt in non-reactivate bowl. Add shredded Cabbage, Carrots and diced Onion. Mix well. Chill before serving.

Sunday, October 30-  I am thinking of making Slow Cooker White Chicken Chili tonight.  I will add the recipe later.

Monday, October 31-  Since it is Halloween and my children will be anxiously awaiting Trick or Treating, dinner must be simple and quick.  I will either throw together quesidillas and steak fajitas or opt for pizza take out.

Tuesday, November 1-I plan to make the Stuffed Peppers I have made a number of times 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

 
 

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.

Zucchini Bread

The Zucchini Bread Recipe I used:

 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

August 3- August 9 Latin and Asian Influences

This week our Produce Box includes:

• 4 ears of Corn
• 2 English Cucumbers
• Peaches
• Zucchini and Yellow Squash Mix
• Pepper Variety
• Personal Watermelon

The watermelon and peaches are great for snacks and sides for dinner!

Wednesday, August 3-  After delivering as a sub driver for the Produce Box as well as having company arriving, I plan on making it easy and simple.  Hamburgers with corn on the cob and sliced watermelon.

Thursday, August 4-  Sausage and Peppers served with warmed bread and a bottle of wine.  I will make a small side of pasta as well.  My company is bringing Italian sausage from the Northeast (the best in my opinion) and I will add some of the peppers from my box to them.  I will also be using the tomato sauce I made from my Box's tomatoes and froze a few weeks ago.

Friday, August 5-  Part of my company is going out, I am thinking the rest of us will dine out for dinner tonight too!  Maybe Tribeca Tavern or Red Robin....

Saturday, August 6-  Per special request I am making my delicious Chicken Enchiladas.  They are easy to make and even easier to double the batch for my house guests.  I'll also make a black bean salad using some of my box's corn.  I have made the salad before and enjoyed it!

Chicken Enchiladas  (I will be doubling the recipe tonight) approx. 7 WW Pts.
1 lb chicken
4oz can of chopped green chile peppers (I'll be using my hot green chiles from last week's Box)
1 small onion
1 can of cream of chicken soup
1/2 cup Sour Cream
1 tsp chili powder
Small Can of Enchilada Sauce
1 package of large sized soft flour tortillas
1 package Mexican cheese (or cheddar)

1. Heat large skillet on med/high heat. Add 1-2 tablespoons of olive oil to coat pan
3. Cook chicken through about 8-10 minutes.
4. While chicken is cooking chop onion
5. Remove chicken to cutting board, add chopped onion to skillet and chili powder
6. While onion is cooking, dice up chicken
7. In a small bowl combine the can of cream of chicken soup, 1/2 cup of sour cream & 2 tablespoons of enchilada sauce. Mix and set aside.
8. Once onion is tender add chicken, green chilies, about 1/4 cup of sour cream mixture & enchilada sauce (add enough to add moisture to skillet about 1-3 tablespoons) Stir and Heat through.
9. In a 9 x 13 baking dish lightly cover bottom of pan with the sour cream mixture.
10. Add chicken mixture to tortillas and roll up, place seam side down in baking dish. (tortillas can be touching each other in dish)
11. Cover tortillas with remaining sour cream mixture and sprinkle with cheese
12. Bake in a 350 degree oven covered for 20-25 minutes then uncover and bake additional 5-10 minutes or until cheese is bubbly and lightly browned.

**Meal can be prepared ahead of time and refrigerated. When ready to bake add 15 minutes to bake time or until heated through.

Sunday, August 7-I will use my remaining peppers in tonight's meal of either  Pork Fried Rice or Taste of Thai Peanut Noodle Recipe.  I am not sure which I will make tonight.

Taste of Thai Peanut Noodle Toss Recipe

1/2 Box (8 oz) Rice Noodles
1 TBSP oil
3 cups favorite vegetables chopped
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.

Pork Fried Rice

• vegetable oil
• 3 eggs
• 3 cloves garlic thinly sliced
• half an onion finely chopped (I used a red onion but any variety or even scallions can be substituted)
• 2 pork chops cubed
• 2 cups of diced vegetable medley (I used my peppers as part of the medley)
• 3 cups of cooked cold rice
• 3 tablespoons soy sauce

1. Heat  a tablespoon of oil in a pan.  Add eggs and stir (like making scrambled eggs) remove from heat when just set.
2. Heat 2 tablespoons of oil in wok.  Add garlic and onion.  Saute for 5 minutes then add pork. 
3. When pork is cooked through add vegetable mix.  Cook for about 5 minutes.
4. Add rice and soy sauce.  Separate rice and incorporate the soy sauce into mixture.
5. Once rice is heated through add eggs.  Cook for an additional 2-3 minutes.  If mixture is dry add some more soy sauce.

Monday, August 8- This has become one of my favorite new dishes, Squash and Zucchini Burritos. I discovered this dish through a friend. There after, I added my twist and viola! A sumptuous summer dish.  This will use the squash and zucchini from my Box.

Tuesday, August 9-  I am not sure what tonight's meal will be yet.  Maybe leftovers?  It will be quick and easy since it is golf lesson night.

Zucchini Spice Cookies

I made this recipe without the raisins because I didn't have any on hand.  These are like a muffin more than a crisp cookie.  At least right out of the oven!

Zucchini Spice Cookies- reprinted from allrecipes.com

• 1/2 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 cup grated zucchini
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 cup raisins (cranraisins can be substituted)

Directions

1. In a medium bowl, cream together the margarine and sugar until smooth. Beat in the egg then stir in the zucchini. Combine the flour, baking soda, salt and cinnamon; stir into the zucchini mixture. Mix in raisins. Cover dough and chill for at least 1 hour or overnight.
2. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by teaspoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
3. Bake for 10-15 minutes in the preheated oven until set. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

July 6- July 12

This week our Produce Box contains:

• Blueberries (1 pint)
• Blackberries (1 pint)
• Cantaloupe
• Zucchini (approx 3lbs)
• Sweet Banana Peppers
• Pickling Cucumbers
• Eggplant
• Cherry Tomatoes (2 pints)  

I will definitely be making a batch of Blueberry Zucchini Bread.  I have used this recipe in the past with a few alterations, 2 cups of sugar and 3/4 cup of oil baked in 2 loaf pans for 1 hour and 10 minutes.   I will also be using the blueberries and blackberries in smoothies.  My husband is looking forward to pickling the cucumbers.  I may use some of the zucchini to make "Apple" Pie if I can track down my Grandmother's recipe.  The cantaloupe makes for great snacks and sides for lunch!

Wednesday, July 6- Not sure what I am doing for dinner.  It will most likely be just me and my girls.  Maybe breakfast for dinner.  I did have the yummiest lunch of Produce Box onions, zucchini, eggplant and tomatoes sauteed with a little olive oil and seasoned with Tastefully Simple's Garlic Garlic!

Thursday, July 7-  I found tonight's meal on Allrecipes.com I thought this was a great new way to use up all my cherry tomatoes from my Produce Box.

picture from allrecipes.com

Gnocchi with Cherry Tomato Sauce

• 1 tablespoon olive oil
• 1 large red onion, finely chopped
• 2 cloves garlic, minced
• 1/2 minced red chile pepper
• 2 pints cherry tomatoes, quartered
• 1 1/2 cups canned crushed tomatoes
• 1 tbsp sugar
• 1 cup chopped fresh basil
• 2/3 cup kalamata olives, sliced
• 1 (16 ounce) package fresh gnocchi
• 1/4 cup grated Parmesan cheese

1. Heat olive oil in a large saucepan over medium heat. Stir in the onion, garlic, and chile pepper; cook until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high, and stir in the cherry tomatoes. Cook until the tomatoes have lost their form and are beginning to make a sauce, about 5 minutes. Stir in the crushed tomatoes, bring to a simmer, then reduce heat to medium-low and cook for 10 minutes.
2. While the sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Add the fresh gnocchi, and cook until the gnocchi float to the surface, 2 to 3 minutes. Gently strain out the gnocchi and place into a serving dish.
3. Stir the basil and olives into the simmering sauce, and cook for one minute. Pour the sauce over the drained gnocchi and sprinkle with Parmesan cheese to serve.

Amount Per Serving  Calories: 273 | Total Fat: 12.2g | Cholesterol: 21mg Sodium: 222mg Total Carbs: 38.1g Dietary Fiber: 5.4g Protein: 6.5g

Friday, July 8-  I will try using this stuffed pepper recipe for my banana peppers.

Stuffed Banana 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
• 1 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)

Saturday, July 9-  We haven't had fish in a while.  I may make the Italian Style Fish I have done on the past.  But if tuna is on sale I'd love to grill up tuna steaks.

Sunday, July 10-  I will grill up a steak seasoned with Tasetfully Simple's grilling seasoning.  I'll drop by the Western Wake Farmer's Market or DJs Berry Patch and pick up some corn on the cob and watermelon.  This will make up tonight's meal.

Monday, July 11-  I never made the All American Chili last week.  With the first day back at school today, I think a crock pot meal might be the best answer.  So I  will make last week's scheduled chili meal and perhaps serve it over warm noodles.  My girls aren't big chili eaters but they love their pasta!

 All American Chili

• 1 1/2  pounds  lean ground beef
• 2  onions, chopped
• 1  yellow bell pepper, seeded and chopped
• 2  garlic cloves, minced
• 2  cans  (15.5 ounces each) kidney beans, rinsed and drained
• 1  can  (14.5 ounces) diced tomatoes, drained
• 1  can  (8 ounces) no-salt-added tomato sauce
• 1  cup  low-sodium chicken broth
• 3  tablespoons  chili powder
• 1  teaspoon  ground cumin
• 1  teaspoon  dried oregano
• 1/2  teaspoon  salt
• 1  box  (8.5 ounces) corn bread mix, prepared according to package directions (optional)

1.Combine beef, onions, pepper, garlic, beans, tomatoes, tomato sauce, broth, 2 tablespoons of the chili powder, and 1/2 teaspoon each of the cumin and the oregano in slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours.

2.Remove cover and stir in remaining 1 tablespoon chili powder, 1/2 teaspoon each cumin and oregano, and salt. Serve with corn bread, if desired.

Tuesday, July 12-  This is the night we eat in shifts.  The kids will eat first, something simple like mac n' cheese.  As for the gorwn ups later, it will be simple and quick.  I have a free burger at Red Robin, maybe I'll ask my husband to bring take out home from there.

June 8- June 14

This week's Produce Box consists of:

• 1 quart sweet Red Cherries
• 1 pint Blueberries
• 6 ears Sweet Corn
• Fingerling or Red Potatoes
• Green Squash Variety (2 lbs)
• Greenhouse cucumber

I will using the zucchini along with the blueberries from my Box to make up some more Blueberry Zucchini Bread  I made this with only 2 cups of sugar.  I also made it in 2 loaf pans baked for 1 hour and 10 minutes.I will be making some more zucchini blueberry bread.  And blueberry smoothies!

Wednesday, June 8-  I delivered for the Produce Box today, filling in for one of the area coordinators.  It was a big delivery and HOT!  Tonight I have a school function to attend as well.  I think it will be either be sandwiches accompanied by the fruit in my Box.  Or take out.

Thursday, June 9- BBQ Pork Sandwiches and corn on the cob is tonight's meal.  I will use my Pampered Chef Deep Covered Baker to microwave some boneless pork strips sprinkled with some BBQ seasoning.

• Brush with oil and rub seasoning onto pork. Place into baker, cover and microwave on HIGH for 6-10 minutes or until internal temperature reaches 150. Remove from microwave, keep it covered for 10 minutes allowing the temperature to rise to 160. Top with Barbecue Sauce and server as main dish, or shred meat and use in sandwiches.

Barbecue Sauce

1 cup ketchup

2 Tbsp Barbecue Rub

¼ cup brown sugar

2 tsp cider or white vinegar

• Combine ingredients and bring to boil, stir occasionally.

Friday, June 10-  One of my daughter's will be attending a pizza sleepover, I think this may be an excuse for the rest of us to go out for dinner!

Saturday, June 11- Grilled Chicken and Peaches tonight.  I hope to stop by DJ's Berry Patch today and pick up some peaches. 

Grilled Chicken and Peaches

1 cup  Italian Dressing 

4 small  boneless skinless chicken breast halves (1 lb.)

1/4 cup balsamic vinegar

1/4 cup  molasses

4 ripe peaches, halved, pitted

 
POUR dressing over chicken; cover. Refrigerate 1 hour to marinate. Drain chicken; discard marinade. Mix vinegar and molasses until well blended; brush onto cut sides of peach halves. Set aside.
PREHEAT greased grill to medium heat. Grill chicken 8 min. on each side or until chicken is cooked through (180°F), adding peaches to the grill for the last 6 min. of the chicken grilling time and turning and brushing peaches occasionally with any remaining vinegar mixture.
PLACE chicken on serving platter. Cut peaches into slices; spoon over chicken. Drizzle with any remaining vinegar mixture.

Variation  Prepare as directed, using 4 boneless pork chops, 1/2 inch thick (about 1 lb.). Grill 6 to 7 min. on each side or until chops are cooked through.

Sunday, June 12-  I never made the Italian Style Fish.  I think tonight that will be dinner.  Italian Style Fish (olive oil, Italian seasonings, minced garlic, diced tomatoes and a splash of fresh lemon juice).  I'll serve it with my Camper Red Potato Packets (sliced red potatoes, dabs of butter, sliced onion or onion powder- grilled until browned and crispy about 30-40 minutes on low heat). 

Monday, June 13-  I have had a yearning for some homemade Baked Ziti.  So tonight we'll have baked ziti, bread and a green salad.

Tuesday, June 14-  Mexican tonight!  This is the night when we can't eat as a full family due to golf lessons.  So the girls will have cheese quesidillas and we'll eat steak fajitas later.  I am hoping to use the great fajita steak marinade we found from Alton Brown.