Abbreviated Week of Menus May 6- May 9

On Friday my Box was comprised of:

• Carrots
• Kale
• Strawberries
• Lettuce
• Tomato
• Add on of Collards
• Add on of Asparagus

The carrots will be used as a side this week but they are also great for a healthy school snack!  The strawberries have been great with breakfast as well as for dessert with a little whip cream!

Since I am late composing my weekly menu I will just pick up with Monday.
Monday, May 6-  Grilled chicken, grilled asparagus and cous cous. 

Tuesday, May 7-  We have enjoyed the Kale with Orzo recipe many times and it allows any protein accompaniment.  Tonight I serve it with Italian sausage.  I may eliminate the beans in tonight's meal.

Orzo with Kale

• 1/4 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

 

Wednesday, May 8- Collards, grilled pork chops and mashed potatoes will be dinner.  (of course if the collards are still good, I may have waited too long to prepare them.  In which case I will grill some more asparagus instead.  Since my girls don't care for collards, I will serve carrots from my box to them.)

Collard Greens (from allrecipes)

1 tablespoon olive oil 3 slices bacon 1 large onion, chopped 2 cloves garlic, minced 1 teaspoon salt

1 teaspoon pepper 3 cups chicken broth 1 pinch red pepper flakes 1 pound fresh collard greens, cut into 2 -inch pieces

Directions:

1.	Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
2.	Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Thursday, May 9- Book Club tonight so a fairly simple dinner is needed.  I will need to give this a little more thought.  Maybe Swedish Meatballs over egg noodles but it all depends on what veggies I still have in my box.

TPB Box Has arrived!

Friday I got my 1st box of the 2013 Season!  My box consisted of:

• 2 Tomatoes
• 1 English Cucumber
• Carrots
• Sweet Potatoes
• Honey Whole Wheat Bread
• Rutabagas

I also acquired one share of collards greens.

Friday, April 12-  Golf lessons tonight.  We were a split family eating take out.

Saturday, April 13-  There was a school event tonight.  My children ate afterward and after I was done volunteering I opted for take out as a simple way out.

Sunday, April 14-  Grilled chicken, mashed rutabagas, glazed carrots will be tonight's meal.
Simple Glazed Carrots

• 1 pound baby carrots
  1/4 cup OJ
  3 tablespoons brown sugar
  2 tablespoons butter
  Honey 

1. Place carrots in a shallow saucepan, and cover with salted water. Boil until tender. Drain, and return carrots to pan.
2. Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and honey. Heat until butter and sugar melt.

Mashed Rutabagas 
Rutabagas
Milk/cream
Chicken Broth
Butter
Salt and Pepper
Thyme and Rosemary
Boil peeled and cubed rutabagas in salted chicken broth until tender.
Drain water, reserving a 1/4 cup in pot.  Begin mashing rutabagas.  Add milk or cream along with butter.  Continue mashing untill desired consistency.  Add additional cream and butter to liking.  Stir in pinch of Thyme, rosemary and garlic.

Monday, April 15-  Grilled pork, collard greens, left over mashed rutabaga will comprise tonight's meal.

Collard Greens (from allrecipes)

1 tablespoon olive oil 3 slices bacon 1 large onion, chopped 2 cloves garlic, minced 1 teaspoon salt

1 teaspoon pepper 3 cups chicken broth 1 pinch red pepper flakes 1 pound fresh collard greens, cut into 2 -inch pieces

Directions:

1.	Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
2.	Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

    I saw on all recipes collards served with white beans and tomatoes.  I may adjust the recipe to add the canned tomatoes and beans during the last 20 minutes of cooking.

Tuesday, April 16-   Girl Scouts tonight.  I need quuick and simple.  Tortellini Alfredo and a garden salad with the tomatoes and cucumber from my Box.

Wednesday, April 17- Another Girl Scouts evening.  Simple and quick.  I am considering hot dogs, hamburgers, baked beans and fresh fruit. 

Thursday, April 18- Book Club tonight.  Another quick and simple meal is needed.  I'll either throw together chicken fajitas or perhaps I'll make white bean chicken chili.