July 23-July 31

I never made a menu for last week into this week.  Therefore, this post is an extra long menu planner!

Our Box this week will consist of:

• 2 qt Peaches
• Sweet Corn (4)
• Irish potatoes (red or white)
• Assorted Eggplant
• Cubanelle and Poblano Mix Peppers
• Grape Tomatoes (1 Pt.)

I never made the Peach Muffins.  Instead we made peach topping for crepes and pancakes over the weekend.  With a double batch of peaches this week, I am sure I will make this recipe.

Peach Cobbler Mini Muffins

• 1 1/2 cups all-purpose flour
• 1/2 tablespoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 eggs, lightly beaten
• 1 cup white sugar
• 1-2 cups peeled, pitted, and chopped peaches

1. Preheat oven to 400° F. Line the mini muffin tin with mini muffin papers.

2. In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups

3. Bake 17-20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely. Makes approximately 24 mini muffins. **I plan to make regular sized muffins**

Monday, July 23-  Dance/Golf nights always mean eating separately and usually take out.

Tuesday, July 24-  Looking for inspiration and something different I came across tonight's recipe on Tastefully Simple's website.  The girls will dine on quesidillas.

Simply Southwest Fish Tacos
Submitted by Rosemary (MN) HQ Resident Chef

2-3 tsp. Simply Southwest Seasoning & Rub
1 lb. white fish fillets, such as cod, tilapia or orange roughy
6 hard corn taco shells
Shredded lettuce
Diced tomatoes
Shredded Cheddar cheese
Salsa
Sour cream

Preheat oven to 350°. Sprinkle Simply Southwest Seasoning & Rub to taste on fish fillets; place fillets on lightly greased baking sheet. Bake for 10-15 minutes or until fish flakes easily. Break fish into bite-size pieces, place in taco shells. Top fish with remaining ingredients. Makes 6 servings.

Wednesday, July 25-  School Function this evening.  The kids are going out with my husband while I go to school.

Thursday, July 26-  It's just us girls tonight.  Turkey meatballs and spaghetti with a loaf of bread will be tonight's meal.

Friday, July 27-  I am not cooking tonight- Birthday Celebration in order!

Saturday, July 28-  I will use the corn from my Box to make this dish.  Not sure if I can use the potatoes, will need to research that.  I will grill a steak to serve along side the potato salad.

Corn and Potato Salad (BHG August 2012)

• 3 ears corn
• 2 pounds small waxy potatoes, such as Yukon Gold or Red Bliss
• Kosher salt
• 1 medium red onion
• 3 tablespoons cider vinegar
• Black pepper
• 1/4 cup extra-virgin olive oil
• 1/2 cup finely chopped fresh basil
• 1/2 cup finely chopped cilantro

1. Shuck the corn, then place the ears in a large pot with the potatoes. Add water and 1 tablespoon salt to cover by 2 inches. Bring water to a boiling. Boil, covered, for 2 to 4 minutes, until corn is tender. Remove corn. Continue to boil the potatoes 15 to 20 minutes until very tender.

2. While the potatoes cook, finely chop the onion. In a large bowl combine chopped onion, vinegar, salt, and the 1/2 teaspoon pepper. Cut the kernels from ears of corn, then add onion to bowl.

3. When potatoes are very tender, drain in a colander. Cool enough to handle. Place potatoes on a board, then press with hands or potato masher to break up. Add potatoes to the onion and corn. Add the oil; gently stir to combine. Let salad come to room temperature, then add herbs and season with salt and pepper to taste. If desired, cover and refrigerate up to 24 hours. Let stand at room temperature for at least 1 hour before serving. If needed, toss with additional olive oil and vinegar before serving.

• Servings Per Recipe 8, Calories 174, Protein (gm) 3, Carbohydrate (gm) 26, Fat, total (gm) 7, Dietary Fiber, total (gm) 3, Sugar, total (gm) 4

Sunday, July 29- With the peppers from my Produce Box, I'll saute them along with onion to garnish our fajitas for tonight's dinner.

Monday, July 30- Dance/Golf Night again.  No cooking this evening.

Tuesday, July 31- Not sure what tonight's meal will be yet. Hmmmm...

July 11- July 17

This week our Box consisted of:

• 1qt. Peaches 
• 1 pint Blueberries
• 6 ears of Sweet Corn
• Large Share of Green Beans
• Tomatoes
• Bell Pepper Mix
• and an add on of Bibb Lettuce

The peaches and blueberries are always great snacks on hand.  I may even try making Peach Muffins.

Peach Cobbler Mini Muffins

• 1 1/2 cups all-purpose flour
• 1/2 tablespoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 eggs, lightly beaten
• 1 cup white sugar
• 1-2 cups peeled, pitted, and chopped peaches

1. Preheat oven to 400° F. Line the mini muffin tin with mini muffin papers.

2. In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups

3. Bake 17-20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely. Makes approximately 24 mini muffins. **I plan to make regular sized muffins**

Wednesday, July 11-  Using the Bibb Lettuce I will make Asian Lettuce Wraps for dinner tonight.  Since I believe the kids will not particularly care for this meal I'll make Ramen Noodles and green beans from my box for them.

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

Thursday, July 12-  Although it's just the girls tonight, I plan to cook up some greens beans along with Southern Fried Chicken and gravy.  This recipe reprinted from Southern Living, orginally calls for cube steaks but I substitute boneless chicken breasts instead.  I will be blanching the remaining green beans to freeze for a later date.

Southern Fried Chicken and Gravy

• 2 1/4 teaspoons salt, divided
• 1 3/4 teaspoons black pepper, divided
• 4 (4-ounce) cube steaks (I use chicken breasts)
• 38 saltine crackers (1 sleeve), crushed (in a pinch I have substituted bread crumbs)
• 1 1/4 cups all-purpose flour, divided
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon baking powder
• 4 3/4 cups milk, divided 
• 2 large eggs 
• 3 1/2 cups peanut oil
• Garnish: chopped fresh parsley

Preparation

1. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks. Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper, and baking powder. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture.
2. Pour oil into a 12-inch skillet; heat to 360°. (Do not use a nonstick skillet.) Fry steaks 3 to 4 minutes. Turn and fry 2 to 3 minutes or until golden brown. Remove steaks to a wire rack in a jelly-roll pan. Keep steaks warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
3. Whisk together remaining 4 cups milk, 1/4 cup flour, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Add milk mixture to reserved drippings in skillet; cook, whisking constantly, over medium-high heat 10 to 12 minutes or until thickened. Serve gravy with steaks. Garnish, if desired. (**This makes alot of gravy, consider halving recipe**)

Friday, July 13-  No cooking tonight because it's the Company Picnic with fireworks!

Saturday, July 14- I came across tonight's shrimp dish and the side I plan to make, Black Bean Salad, on simplyrecipes.com  I have made the salad previously and we have enjoyed it.  I may decide on serving these on soft tacos with a garnish of the salad.  In that case I will half the salad.  I will also omit the avocado from the salad.

Cilantro Lime Shrimp Recipe

If you are using frozen shrimp, defrost them by placing them in a bowl of ice water or cold water. Adding a little salt to the water will help the shrimp retain their briny flavor.

• 2 Tbsp high smoke point oil such as grape seed oil, or canola oil
• 1-2 Serrano chiles, sliced into thin rings
• 1-2 garlic cloves, sliced thinly
• 1 pound shrimp, peeled and deveined
• Salt
• 1/4 cup chopped cilantro
• 1-2 Tbsp lime juice

1 Place a large sauté pan or a wok over your strongest burner on high heat. Let the pan heat up for a minute and then add the oil. Use a high smoke point oil since you will be cooking the shrimp on very high heat. Let the oil heat until it's shimmering. If it starts to smoke, remove the pan from the heat for a moment.
2 Add the chiles to the pan and toss to coat with oil. Cook 30 seconds. Add the shrimp and garlic to the pan and sprinkle with salt. Toss to coat with oil. Let the shrimp cook undisturbed for 1 minute before tossing again so they get a little bit of a sear. Stir-fry until cooked through, about 2-3 minutes.


3 Turn off the heat and mix in the cilantro, then the lime juice.
Serve hot or at room temperature. Serve alone, over rice, or in a folded heated flour or corn tortilla.
Yield: Serves 3-4.
  

Black Bean Salad Recipe

• 1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
• 1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
• 1/2 cup chopped green onions or shallots
• 2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded)
• 3 fresh plum tomatoes, seeded and chopped
• 1 avocado, peeled, seeded, and cut into chunks
• 1/2 cup fresh chopped cilantro
• 1/4 cup fresh chopped basil
• 2 Tbsp lime juice (about the amount of juice from one lime)
• 1 Tbsp olive oil
• 1/2 to 1 teaspoon of sugar (to taste)
• Salt and pepper to taste

Make sure to rinse and drain the beans, if you are using canned beans.
In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.
Serves 6 to 8.

The remainder of the corn I do not use to make the salad I will freeze for later use. How to Freeze Corn http://www.pickyourown.org/freezingcorn.htm

Sunday, July15- I plan to make the Stuffed Peppers I have made a number of times now and we all enjoy, using the Bell 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

Monday, July 16-  Ballet and Golf Night with all of us literally in different directions and all in the midst of meal time, it will be breakfast for dinner, leftovers or even take out.

Tuesday, July 17-  Marinated Grilled Sliced Steak over Brazilian Rice Beans will be this evening's meal.

The steak will be marinated in lime juice, olive oil, salt, pepper, cumin and chili pepper.  After marinating it will be grilled and served over Brazilian Black Beans (Feijão) and Rice.

Feijao WW Pts: 1

1-2 cans black beans

2 cloves garlic (pressed)

bacon (chopped)

black pepper

1. Fry up bacon until crispy
2. Add garlic and saute
3. Add beans with juices and add about 1/4 cup water to pan
4. Simmer for 10 minutes
5. Serve over rice.

Rice WW Pts: 3

1 small onion diced

1-2 garlic cloves minced

1 cup long grain rice

1 1/2 cups water

1 tsp salt

1. Saute onion until soft
2. Add garlic and saute.  Add rice and stir fry.
3. Add water and salt, bring to boil.
4. The water level will begin to drop.  Cover and reduce heat.
5. When the rice is cooked, turn off the heat and let the rice rest for about 10 minutes.

August 17- August 23

This week's Produce Box consisted of: 

• Chambourcin Grapes
• Mixed Bell or sweet Peppers
• Peaches
• Cucumbers
• Mountaintop Vine-ripe tomatoes
• Spaghetti Squash

The grapes will be eaten as snacks and in school lunches.  The peaches will also be snacked on and I may make a Peach Pound Cake. 

Wednesday, August 17-  Breakfast for dinner tonight.  I'll dice up some of the pepper and tomato to add to my egg scramble or omelet.

Thursday, August 18-  We'll grill Peach Pork Chops and serve them with Garlic Grilled Rosemary Potatoes (using the red potatoes from last weeks Box)

Simple Peach Sauce

• 1/2 cup water
• 1-2 tablespoons sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1 cup sliced peeled fresh peaches

1. In a saucepan, bring water, sugar, cornstarch and cinnamon to a boil; boil for 1 minute. Add peaches. Bring to a boil; boil another 1-2 minutes. Remove from the heat. Serve warm over pork chops. 

 

Garlic Grilled Rosemary Potatoes- my own original recipe
10 Red Potatoes
3-4 cloves minced Garlic
1/2-1 onion thinly sliced
Rosemary
Olive Oil

• Boil potatoes until tender.  Rinse under cold water
• Quarter potatoes and place in lightly sprayed heavy duty foil packet
• Add sliced onions and Sprinkle with rosemary and the minced garlic
• Drizzle with olive oil
• Seal packet and place on preheated grill
• Grill for about 10 minutes on each side 

Friday, August 19- Tonight I will use the spaghetti squash and pepper from my Box to make our meal.  I'll also serve this meal along with a side salad using my tomato and cucumber from my Box.

Baked Spaghetti Squash Lasagna Style- (reprinted from Allrecipes.com with my additions)

• 1 spaghetti squash, halved lengthwise and seeded
• 1 onion, chopped
• 2 tablespoons minced garlic
• 1/2 to 1 bell pepper diced
• 1lb of ground Italian sausage (chop meat may be substituted)
• 2 (14 ounce) cans diced tomatoes
• 1 tablespoon dried basil
• 1 cube chicken bouillon
• black pepper to taste
• 1 teaspoon crushed red pepper flakes
• 1 cup shredded mozzarella cheese
• 1 cup shredded Parmesan cheese

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
2. Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
3. Meanwhile, heat 2 tablespoons extra virgin olive oil in a pan. Over medium heat, saute the onion and garlic until golden brown. Add sausage and cook til no longer pink (you may wish to drain some of the fat out of the pan).  Stir in tomatoes, basil, bouillon cube, red pepper flakes and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
4. Remove squash strands with a fork. In a baking dish, layer with the sauce, a layer of spaghetti squash strands and mozzarella cheese. Repeat layers. Top with Parmesan cheese.
5. Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts. 

Saturday, August 20-  We'll grill Haitian Voodoo Sticks and serve them in tortillas with sour cream and fresh diced tomato from my Box.  On the skewers I'll add cut onion and cut peppers, from my Box.  A side salad will round out this meal.  These beef kabobs are spicy but delicious.  However, the heat is too much for my girls.  

Sunday, August 21-  Fish is this evening main course.  I made this recipe on the grill before in foil packets and felt it was "too fishy" for my palette.  So I have altered the recipe and will bake it tonight.  I'll serve the fish with couscous and green beans (perhaps fresh green beans if I can find them at the farmer's market).

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 oven to 375.

2. Place the tilapia fillets side by side in a lightly sprayed baking dish. Season each one with salt and pepper. Drizzle olive oil over the top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything.

3. Place in preheated oven, and cook for 15-25 minutes, or until fish flakes easily with a fork.

Monday, August 22- Tonight is my youngest daughter's first soccer practice.  It's of course smack in the middle of our family dinnertime.  So the girls will eat earlier and after practice the adults will have dinner.  Since we are eating in shifts, the girls will have something easy and simple.  The adults will have hamburgers and homemade macaroni salad.

Tuesday, August 23- Tonight will be marked for leftovers.  Should none exist it will be pasta and meatballs.

July 27- August 2 Not a whole lot of cooking going on!

This week my Produce Box consisted of:

• 1 Qt. Peaches
• Green Beans
• 1 Personal Watermelon
• 6 Ears of Corn
• 1 oz. Fresh Basil
• Hot Pepper Variety
• Butternut Squash 

I never made the Peach cobbler last week.  So this week I will use my peaches to make that recipe.  

Delicious Peach Cobbler
4 cups of peeled, sliced peaches
2 cups sugar divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self rising flour (if you don't have any you can easily make some- I did using a google search: 1 1/2 cup all purpose flour mixed with 3/4 teaspoon each baking powder and salt)
1 1/2 cups milk
ground cinnamon, optional

-Preheat oven to 350
-Combine peaches, 1 cup of sugar & water in saucepan and mix well. Bring to boil and simmer for 10 minutes. Remove from heat.
-Put butter in a 3-qt. baking dish and place in oven to melt.
-Mix remaining 1 cup sugar, flour and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if desired.
-Bake for approx. 1 hour
Can be served with whipped topping and/or ice cream. Refrigerate left overs.

I will roast and then puree the Butternut Squash and use it in place of the pumpkin puree in my Pumpkin Bread Recipe.  I will post this recipe separately.

Wednesday, July 27-  Between running to 2 Open Houses and it's my Birthday, I am not cooking dinner tonight.  Not sure what will be for dinner but I know for sure I won't be making it!

Thursday, July 28-  I will use some of the corn and green beans for a side salad, Orzo Salad with Corn, Green Beans and Tomatoes (recipe from myrecipes.com).  I will freeze the remaining corn to have at a later time.  I think my girls have had their fill of corn these past few weeks.  I will also make Apricot Glazed Grilled Pork Chops (whisk 2 tablespoons cider vinegar with 1/4-1/2 cup of apricot preserves, brush glaze on meat during last 5 minutes of grilling).  The meal will be rounded out with slices of watermelon.

Orzo Salad with Corn, Green Beans and Tomatoes (I will halving this recipe)

• 1 pound green beans
• 1 1/2 cups dried orzo pasta (8 oz.)
• 3 ears fresh corn (10 to 14 oz. each; see notes)
• 1/2 cup white wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 cup minced shallots
• 2 tablespoons Dijon mustard
• 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
• Salt and pepper
• 2 cups cherry tomatoes (12 oz.), rinsed, stemmed, and cut in half

1. In a 5- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Meanwhile, rinse green beans, trim off ends, and pull off any strings. Cut into 2- to 3-inch lengths. Add beans to boiling water and cook until barely tender to bite, 3 to 5 minutes. Drain and immerse in ice water until cold; drain well.
2. Fill same pan with 2 1/2 to 3 quarts water and bring to a boil over high heat. Add orzo and cook until barely tender to bite, 8 to 11 minutes. Drain and rinse with cold water; drain well.
3. Meanwhile, husk corn, discarding silk; rinse ears. Holding each ear upright in a large, deep bowl, cut off kernels close to the cob.
4. To make dressing: In a small bowl, whisk together vinegar, olive oil, shallots, mustard, tarragon, and salt and pepper to taste.
5. In a large, wide bowl, mix orzo with 1/2 cup of the dressing. Add more salt and pepper to taste. Spread level. Layer corn kernels, green beans, and tomatoes over pasta. Pour remaining dressing into a container. Cover and chill both salad and dressing until ready to serve.
6. Shortly before serving, pour three-fourths of the remaining dressing over salad and mix gently to blend. Add more dressing and salt and pepper to taste. 

Nutritional Information

• Calories: 296
• Calories from fat: 46%
• Protein: 6.4g
• Fat: 15g
• Saturated fat: 2.1g
• Carbohydrate: 36g
• Fiber: 3.2g
• Sodium: 106mg
• Cholesterol: 0.0mg

Friday, July 29-  We will be attending my husband's family work event at the Durham Bulls Park.  Hotdogs, popcorn and a glass a beer are in my future tonight!

Saturday, July 30- My husband and I are going on a date night!  Again no cooking, glad those green beans will hold for a awhile!

Sunday, July 31-  Despite the fact that my husband and older daughter will be playing in a golf tournament tonight, I plan on making dinner for my little one and myself. It will simple like spaghetti and meatballs.

Monday, August 1-  I will use the remaining green beans for a garlic saute garnished with chopped tomatoes and sprinkled with Parmesan cheese. (Heat olive oil, add 2-3 cloves minced garlic and cook for 2-3 minutes.  After washing, trimming and cutting the beans saute them in olive oil for 5-8 minutes.  You can add chopped tomatoes and saute for another 3 minutes or remove from heat and add tomatoes.  Sprinkle with cheese and serve.)  The green beans will be served with a grilled garlic seasoned steak and a loaf of warmed bread.

Tuesday, August 2- It's Mexican tonight!  I will use some of the peppers in a Mexican inspired dish and the remaining peppers will be frozen for later use in salsas and other meals.

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.

Menu July 28-August 3

It's Wednesday and that means Produce Box delivery day!

This weeks box includes 4 Ears of Corn, 6 Peaches, a head of Cabbage, Jalapeno Peppers, 2 Bell peppers, 10 Roma Tomoatoes and as our Surprise Farm Item- a personal Watermelon.

Wednesday- Tonight we are grilling. It's Hotdogs, Grilled Corn on the Cob and Grilled Peaches. For the peaches- slice the peaches and place on heavy duty tin foil sprayed with PAM, mix brown sugar & cinnamon together, sprinkle over peach slices, using approx. 1-2 tsp of vanilla extract pour over peach slices, dot with butter. Seal foil and place on grill for about 7-10 minutes or warmed through. For a richer dessert serve with some whipped cream or vanilla ice cream.

Thursday-Since my husband will not be home for dinner, I think it will be a simple meal like breakfast for dinner or maybe grilled cheese sandwiches.

Friday- I will make Homemade Coleslaw to accompany the Steak Fajitas (we just can't get enough-LOVE these!) and Grilled Pepper & Onions. I am sure my husband will want to add some of the jalapeno to our dinner tonight.
I will be planning my weekly stop at either DJ's Berry Patch or Western Wake Farmer's Market to pick up some additional produce items that I'll need for tonight and the next couple of meals. I encourage you to explore your local farm stands and markets. Fresh tasting produce and supporting local farmers are 2 very good reasons to venture out this weekend!

Coleslaw
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.

Saturday-The kids will have Macaroni and Cheese with watermelon while my husband & I celebrate my birthday.

Sunday- I will use the Roma Tomatoes from my Produce Box to make Tomato Sauce. I used this recipe a few weeks back with some minor alterations with rave reviews from my husband.
I altered the sauce recipe by using all the tomatoes in the puree (since my family does not like chunky sauces), 2 tsp dried oregano, 2 tsp dried rosemary, and 2 tsp of basil. I omitted the celery. After 2 hours of simmering, I added 2 tsp of ground pepper and 1 tsp salt. I will use the sauce in my Lasagna, cooked in my Pampered Chef Deep Covered Baker in the microwave.

Monday- I will be making Grilled Teriyaki Tuna Wraps, we have made these many times before and love the refreshing meal this makes. Perfect for Summer grilling! I have substituted the arugula leaves with baby spinach.

Tuesday- I am searching for an interesting main course recipe to use up some of these jalapenos. I'll let you know what I find.