- Half Pint Raspberries
- Apples (Arkansas Black and Pink Lady Varieties)
- Green Beans (approx 2 lbs.)
- Green Bell Peppers (4)
- Zucchini
- Grape or Cherry Tomatoes
Wednesday, October 19-Between piano lessons and a Girl Scout meeting, dinner will need to be simple and easy. I plan on marinating some chicken breast for Chicken Fajitas tonight. I will also saute up sliced pepper and onions.
Thursday, October 20- I will defrost some of my homemade sauce to have with pasta and Italian sausage. I'll serve it along with a loaf of bread and garden salad.
Friday, October 21-We are planning a family outing this evening including dinner out. No cooking tonight, just fun and games!
Saturday, October 22-I will bake a 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
- 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.
- Preheat oven to 350 degrees. Place pork in baking dish, reserve marinade.
- Bake pork for 50-60 minutes, or to desired doneness. Let rest 5-10 minutes covered in foil.
- 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.
- Slice into medallions, and serve with gravy.
Pumpkin Dessert Squares (Williams-Sonoma Recipe)
- 1 (18 ounce) box yellow cake mix
- 1/2 cup butter, melted
- 13 ounces pumpkin butter (specifically 1 13-oz. jar of pumpkin pecan butter)
- 3 eggs
- 1 tablespoon flour
- 1/4 cup sugar
- 1/4 cup butter, softened
- 3 tablespoons milk
- 1 teaspoon cinnamon
- Preheat oven to 350.
- Reserve 1 cup of cake mix and set aside.
- Mix remaining cake mix with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13" x 9" baking dish.
- Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
- Mix remaining 1 cup cake mix with flour, sugar, and cinnamon, cut in the remaining 1/4 cup butter and crumble over the top of the pumpkin layer.
- Bake 35-40 minutes, or until golden.
- Cool to room temp and serve.
Monday, October 24-Tonight I will be using my slow cooker to make a hearty beef stew. I have made this recipe in the past and all have enjoyed it.
Beef Stew
3 pounds cubed beef stew meat
1/4 cup all-purpose flour
1/2 teaspoon salt, or to taste
3 tablespoons olive oil
1 cup baby carrots
4 large potatoes, cubed
1-2 cloves garlic, minced
1 teaspoon ground black pepper
2 cups beef broth
1 (1 ounce) package dry onion soup mix
1 onion, chopped
1/4 cup red wine
1/4 cup liquid (wine, beef broth or water)
2 tablespoons all-purpose flour
Directions
1. Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.
2. Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, onions, minced garlic and pepper.
3. Mix together 2 cups of beef broth and dry soup mix; pour into the slow cooker. Pour wine into slow cooker.
4. Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup of liquid (beef broth, wine or water). Stir into stew, and cook uncovered for 15 minutes, or until thickened.
Tuesday, October 25- I am going out to dinner with friends. Therefore, my husband will be left to cook for himself and our girls.
