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.

Thanksgiving Week Menu

Monday, November 21-  Since I had about half the spinach from my Box leftover I decided to make pork chops and Southern Living magazine's recipe for Buttermilk Mashed Potatoes and Creamy Spinach.


Buttermilk Mashed Potatoes Recipe
4lbs potatoes
1 1/4 cups buttermilk
1/2 milk
1/4 butter
salt and pepper
5 oz spinach
5 1/2 oz buttery garlic and herb spreadable cheese
1/4 chopped pecans

1. Peel 4 lb. baking potatoes; cut into 2-inch pieces. 
2. Bring potatoes, 2 tsp. salt, and water to cover to a boil in a large Dutch oven over medium-high heat; boil 20 minutes or until tender. 
3. Drain. Return potatoes to Dutch oven, reduce heat to low, and cook, stirring occasionally, 3 to 5 minutes or until potatoes are dry.
4. Mash potatoes with a potato masher to desired consistency. 
5. Stir in 1 1/4 cup warm buttermilk, 1/2 cup warm milk, 1/4 cup melted butter, 1/2 tsp. pepper, and 1 tsp. salt, stirring just until blended. 
6. Mix into potatoes,1 (5-oz.) package fresh baby spinach, cooked until wilted; 1 (5 1/2-oz.) package buttery garlic-and-herb spreadable cheese; and 1/4 cup chopped toasted pecans.  
7. Spoon the mixture into a lightly greased 2 1/2-qt. baking dish. Bake at 350° for 35 minutes.   Makes: 6 to 8 servings

Tuesday, November 22-  As of right now I still plan on tortellini but I am opting out with a simple meal of tomato sauce, a side salad and a loaf of bread.

Wednesday, November 23-  I will be baking a pumpkin pie and from William Sonoma their Deep Dish Apple Bourbon Streusel Pie for Thanksgiving dessert.  With the baking, cleaning and prepping for tomorrow, take out is in order tonight!

Dish Apple Bourbon Streusel Pie

• For the filling:
• 3 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch thick
• 3 lb. Pink Lady apples, peeled, cored and cut into slices 1/4 inch thick
• 3/4 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/4 tsp. freshly grated nutmeg
• 1/4 cup cornstarch
• 3 Tbs. bourbon
• 2 Tbs. vanilla extract
• For the streusel:
• 2/3 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 1 Tbs. ground cinnamon
• 1/2 tsp. salt
• 2/3 cup roughly chopped pecans
• 7 Tbs. cold unsalted butter, diced

Directions:

On a lightly floured work surface, roll out the dough into a 20-by-14-inch rectangle about 1/8 inch thick. Fold the dough in half and transfer to a 13-by-9-inch baking dish. Unfold the dough and press into the bottom and sides of the dish. Trim the edges, leaving a 1/2-inch overhang, and fold in the excess dough so it extends just beyond the rim of the dish. Refrigerate the pie shell for 30 minutes.

Position a rack in the lower third of an oven and preheat to 375°F.

Meanwhile, make the filling: In a large bowl, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg, cornstarch, bourbon and vanilla until well combined.

To make the streusel, in a bowl, stir together the flour, granulated sugar, brown sugar, cinnamon, salt and pecans. Add the butter and work it in with your fingers, pinching to form pea-size pieces.

Pour the apple mixture into the pie shell and sprinkle the streusel on top. Decorate the pie as desired with decorative cutouts. Bake until the streusel is golden brown and the apples are tender, about 1 hour and 45 minutes; if the top of the pie has browned after 1 hour, tent it loosely with aluminum foil. Transfer the pie to a wire rack and let cool for at least 2 hours before serving. Serves 12 to 14.


Thursday, November 24- Thanksgiving!  Of course I will be baking an extra large turkey stuffed with my mother's stuffing recipe.  I will also be making my sweet potato casserole and my butternut squash recipes using the vegetables received in earlier boxes.  I will also boil up some of the frozen green beans I received from another Box.  There will also be cranberry sauce, gravy, hot rolls and wine.  And for dessert the pies I baked yesterday.

Butternut Squash Casserole- from Williams-Sonoma

Casserole:

4 cups butternut squash puree

1/2 cup sugar

1 cup milk

1 tsp vanilla

1 tsp orange extract

1/4 tsp salt

2 Tbsp all-purpose flour

3 large eggs

4 Tbsp unsalted butter, melted
Topping:

1 cup vanilla wafers, crushed

1/2 cup unsalted butter, melted

1 cup brown sugar

1. Preheat oven to 425 F. Lightly grease a casserole dish (4 - 6 cup capacity).

2. Combine squash puree, sugar, milk, vanilla, orange extract, salt, flour, eggs and melted butter. Pour into the prepared casserole dish. Bake for 45 minutes or until set.

3. Meanwhile, make the topping. In a medium bowl, combine crushed vanilla wafers, melted butter and the brown sugar. Sprinkle over top of the cooked casserole and return to the oven to brown for an additional 10-15 minutes. Serve warm.

Sweet Potato Casserole 7 WW Points  
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.

Serving: 3/4 cup

Calories: 376  Fat: 8.8g  Saturated fat: 1.4g  Monounsaturated fat: 4.1g  Polyunsaturated fat: 2.6g  Protein: 5.4g  Carbohydrate: 70.1g  Fiber: 3.8g  Cholesterol: 1mg  Iron: 1.9mg  Sodium: 115mg  Calcium: 97mg

Friday, November 25-  I not quite sure what culinary masterpiece I will dish up tonight just yet.  With all of the feasting from the night before, I may pass the baton over to my husband this evening.

Saturday, November 26- Thanksgiving leftovers.  A mom in my daughter's class shared a Thanksgiving specialty which graces her dining table every year.  It sounded so good and a great way to use up Thanksgiving leftovers, so I am giving it a shot. 

Fried Stuffing Patties

Leftover Stuffing
Leftover Chopped Turkey
Chicken Broth
Butter/oil

Take leftover stuffing add chicken broth generously and chopped turkey and mix.  Form thin patties (make sure they are very moist) and fry in butter or vegetable oil til crisp and heated through.  Serve with heated gravy on top if desired.

I'll serve them along with any leftover cranberry sauce, sweet potato casserole and butternut squash casserole.

Sunday, November 27-  With all the poultry consumed over the past few days, I think we will grill steaks or hamburgers served with home made macaroni salad.