August 31- September 6

This week our Produce Box consisted of:

• 2 Personal Watermelons
• Garlic
• Mix of Zucchini and Yellow Squash
• Heirloom Tomatoes
• Butternut Squash
• Surprise Item- peppers

We also added a bag of peanuts to our order.

Wednesday, August 31- Using garlic and sliced peppers from my Box, I will be microwaving chicken breasts in my Pampered Chef Deep Covered Baker.  I will also add some Italian seasoning to the chicken.  I will saute diced squash and zucchini (from my Box) in a little olive oil along with minced garlic and diced pepper (from my Box).  Slices of fresh watermelon (again from my Box) will round out this meal.

Thursday, September 1-  I was inspired by the Newsletter to make the Butternut Squash Enchiladas (they reminded me of my squash & zucchini burritos).  After a quick Google search for additional suggestions, I came up with this revised version of Butternut Squash Enchiladas.
Butternut Squash Enchiladas

Serves 8

• 1 Tbs. olive oil
• 1 butternut squash (11/2 lb.), halved and seeded
• 1 medium onion, diced (1 cup)
• 1 chipotle chiles in adobo sauce, drained and diced, plus 2 teaspoons sauce (if this is too much heat, use chili powder to your liking)
• 1/4 cup salsa (increase to 1/2 cup if you omit the chipotle chiles above)
• 1 clove garlic, minced (1 tsp. )
• 1 tsp. ground cumin
• 1/2 tsp. ground nutmeg
• 1 can of black beans rinsed and drained
• 3 green onions, chopped (1/3 cup)
• 1 16-oz. can enchilada sauce (salsa verde can be substituted)
• 8 flour or corn tortillas
• 1 cup shredded reduced-fat Cheddar cheese

1. Preheat oven to 350°F. Place squash cut-side down on baking sheet. Roast 45 minutes, or until soft. Cool until easy to handle. Scoop squash into bowl, and mash.

2. Heat oil in saucepan over medium-high heat. Add onion, and saute 5 to 7 minutes, or until soft. Add chipotle, adobo sauce, and garlic. Cook 1 minute, stirring often.

3. Stir in mashed squash, salsa, cumin, and nutmeg. Cook 3 minutes more, or until heated through. Remove from heat, and fold in green onions and beans.

4. Preheat oven to 350°F. Spread 1 cup enchilada sauce over bottom of 13- x 9-inch baking dish. Divide filling among tortillas, and roll loosely. Place filled, rolled tortillas in baking dish. Top with remaining enchilada sauce and Cheddar cheese. Bake 30 minutes, or until top begins to brown and sauce is bubbly.

Friday, September 2-    That fish has swum away from me again but tonight I caught it! ;)

Again last week I had planned to make fish and again it didn't happen.  But tonight is the night!  To be served along with couscous and green beans.

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.

 

Saturday, September 3-  We are attending a party tonight.  No cooking for me!

Sunday, September 4-  We are hosting friends for a Labor Day Backyard BBQ.  Hamburgers and hotdogs tonight.

Monday, September 5-  I see a garlic seasoned steak with grilled peppers and onions on the menu.  Of course that steak might be replaced with The Meat House marinated merlot steak tips if I can twist my husband's arm, (I don't think much twisting will be needed!).  A garden salad, grilled red garlic and sliced watermelon will complete this meal.

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

Tuesday, September 6-  I am leaning towards an Italian sausage inspired meal just not quite sure exactly what it will be yet.

 

August 4-August 10 Menu

My box arrived today!

This weeks box includes: 2 Eggplants, 2 large Field Tomatoes, 1/2 lb. of Garlic Bulbs, a personal Watermelon, Red Cabbage, Spaghetti Squash and 4 ears of Corn.

I also took a big leap and ordered 20 lbs. of Roma Tomatoes in anticipation of making homemade Tomato Sauce to freeze. Although a big undertaking, I am looking forward to having homemade sauce the next time I make an Italian meal rather than grabbing a store bought jar. I have adapted the Tomato Sauce to my family's preferences: shredded carrot, omit celery, replace spices with 2 tsp each Oregano, Basil & Rosemary, and after 2 hours of simmering I add 2 tsp pepper & 1 tsp of salt.

Wednesday- Today is breakfast for dinner. It's just me and the girls plus I making my vat of Tomato Sauce. I have found that the sauce could actually be doubled on the tomato and the rest of the ratios do not have to be adjusted since it is a very flavorful and hearty sauce. I cooked up about 40 tomatoes, about 3/4 of my box. I might make more sauce early next week or better yet maybe some more fresh salsa!

Thursday- I will be entertaining family this weekend. My brother and sister-in-law love Eggplant Parmesan. Therefore, I will be making my Eggplant Parmesan with the 2 eggplants and homemade Tomato Sauce (which I cooked up with last weeks Roma tomatoes and froze). A fresh garden salad, with my home grown cucumbers and tomato from my Produce Box, and a loaf of bread (maybe from Great Harvest Bread Company) will round out dinner nicely. Of course a good bottle or 2 of a Cabernet would put the meal over the top!

Friday- My mother and I will treat ourselves to take out while the rest of my visiting guests enjoy the Beer, Bourbon and BBQ festival.

Saturday- I am cooking for quite a crowd tonight. More family is arriving and we will dine on Grilled Apricot-Glazed Pork Chops, German Red Cabbage and Garlic Grilled Rosemary Potatoes (I purchased the potatoes at DJ's Berry Patch and of course used the fresh garlic from my Produce Box).
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
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

I got this awesome German Red Cabbage recipe from a neighbor.
Yield: 12 servings

1 medium sized head red cabbage, cored and sliced thin
1 medium yellow onion, sliced thin
1 Granny Smith apple, peeled cored and grated
1 cup unsweetened apple pure juice (not concentrate)
1 cup brown sugar
1 cup red wine vinegar
kosher or sea salt & pepper
¼ tsp. ground cloves
¼ tsp freshly ground nutmeg
1/4 tsp. allspice
olive oil
Cut red cabbage into quarters and cut out the core and slice thin
Peel onion, cut in half and slice thin
Grate apple
In a dutch oven, add about 1 generous turn of the pan of oil and heat.
Cook onions 2–3 minutes and add the red cabbage; braise the cabbage until just tender 3–5 minutes.
Season with kosher salt & freshly ground pepper, to taste
Add ground cloves, allspice and nutmeg.
Add caraway seed, if desired.
Add the brown sugar, apples, apple juice and vinegar.
Cover and simmer until the cabbage is cooked and tender—do not boil or overcook.
Cooking time is about 30 minutes. Serve with a slotted spoon.

Sunday- Depending on when my company leaves will be the determining factor as to dinner Sunday night. It will be an earlier dinner, so I am thinking of something on the simpler side. Grilled steaks with the left over cabbage and fresh corn on the cob might be the best option.

Monday- I plan on making Spaghetti Squash Lasagna. After cooking the squash, I'll probably do it again in the microwave, scoop out the squash. In a separate bowl mix together ricotta cheese, Italian seasonings and sauce (of course from my vat I made Wednesday). In a baking dish coat the bottom with some tomato sauce, then layer with squash, cheese mixture, either pan fried loose sausage or chop meat and mozzarella cheese. Repeat layers ending with squash. Finally spread sauce over top and sprinkle with mozzarella cheese. Bake until warmed through and cheese is melted (about 30-45 minutes). I'll serve this with a loaf of bread.

Tuesday- By this point I am assuming there will be a decent amount of leftovers. Then again with a house full of guests over the weekend it could all be gone now. If we have leftovers then I have dinner. If not I'll have to throw something together.