August 3- August 9 Latin and Asian Influences

This week our Produce Box includes:

• 4 ears of Corn
• 2 English Cucumbers
• Peaches
• Zucchini and Yellow Squash Mix
• Pepper Variety
• Personal Watermelon

The watermelon and peaches are great for snacks and sides for dinner!

Wednesday, August 3-  After delivering as a sub driver for the Produce Box as well as having company arriving, I plan on making it easy and simple.  Hamburgers with corn on the cob and sliced watermelon.

Thursday, August 4-  Sausage and Peppers served with warmed bread and a bottle of wine.  I will make a small side of pasta as well.  My company is bringing Italian sausage from the Northeast (the best in my opinion) and I will add some of the peppers from my box to them.  I will also be using the tomato sauce I made from my Box's tomatoes and froze a few weeks ago.

Friday, August 5-  Part of my company is going out, I am thinking the rest of us will dine out for dinner tonight too!  Maybe Tribeca Tavern or Red Robin....

Saturday, August 6-  Per special request I am making my delicious Chicken Enchiladas.  They are easy to make and even easier to double the batch for my house guests.  I'll also make a black bean salad using some of my box's corn.  I have made the salad before and enjoyed it!

Chicken Enchiladas  (I will be doubling the recipe tonight) approx. 7 WW Pts.
1 lb chicken
4oz can of chopped green chile peppers (I'll be using my hot green chiles from last week's Box)
1 small onion
1 can of cream of chicken soup
1/2 cup Sour Cream
1 tsp chili powder
Small Can of Enchilada Sauce
1 package of large sized soft flour tortillas
1 package Mexican cheese (or cheddar)

1. Heat large skillet on med/high heat. Add 1-2 tablespoons of olive oil to coat pan
3. Cook chicken through about 8-10 minutes.
4. While chicken is cooking chop onion
5. Remove chicken to cutting board, add chopped onion to skillet and chili powder
6. While onion is cooking, dice up chicken
7. In a small bowl combine the can of cream of chicken soup, 1/2 cup of sour cream & 2 tablespoons of enchilada sauce. Mix and set aside.
8. Once onion is tender add chicken, green chilies, about 1/4 cup of sour cream mixture & enchilada sauce (add enough to add moisture to skillet about 1-3 tablespoons) Stir and Heat through.
9. In a 9 x 13 baking dish lightly cover bottom of pan with the sour cream mixture.
10. Add chicken mixture to tortillas and roll up, place seam side down in baking dish. (tortillas can be touching each other in dish)
11. Cover tortillas with remaining sour cream mixture and sprinkle with cheese
12. Bake in a 350 degree oven covered for 20-25 minutes then uncover and bake additional 5-10 minutes or until cheese is bubbly and lightly browned.

**Meal can be prepared ahead of time and refrigerated. When ready to bake add 15 minutes to bake time or until heated through.

Sunday, August 7-I will use my remaining peppers in tonight's meal of either  Pork Fried Rice or Taste of Thai Peanut Noodle Recipe.  I am not sure which I will make tonight.

Taste of Thai Peanut Noodle Toss Recipe

1/2 Box (8 oz) Rice Noodles
1 TBSP oil
3 cups favorite vegetables chopped
1 tsp Salt
1 13.5 oz can of Coconut Sauce
1 packet (both inner envelopes) Peanut Sauce Mix
1 1/4 lbs chicken or beef thinly sliced

Soak noodles according to stir fry directions. Heat oil in wok over medium high heat. Add vegetables, salt and meat. Saute 3 minutes. Add coconut milk and peanut sauce. Mix. Bring to boil while stirring and boil 3 minutes. Add drained noodles and combine. Cook while stirring until noodles are firm but tender. Add peanuts for garnish.

Pork Fried Rice

• vegetable oil
• 3 eggs
• 3 cloves garlic thinly sliced
• half an onion finely chopped (I used a red onion but any variety or even scallions can be substituted)
• 2 pork chops cubed
• 2 cups of diced vegetable medley (I used my peppers as part of the medley)
• 3 cups of cooked cold rice
• 3 tablespoons soy sauce

1. Heat  a tablespoon of oil in a pan.  Add eggs and stir (like making scrambled eggs) remove from heat when just set.
2. Heat 2 tablespoons of oil in wok.  Add garlic and onion.  Saute for 5 minutes then add pork. 
3. When pork is cooked through add vegetable mix.  Cook for about 5 minutes.
4. Add rice and soy sauce.  Separate rice and incorporate the soy sauce into mixture.
5. Once rice is heated through add eggs.  Cook for an additional 2-3 minutes.  If mixture is dry add some more soy sauce.

Monday, August 8- This has become one of my favorite new dishes, Squash and Zucchini Burritos. I discovered this dish through a friend. There after, I added my twist and viola! A sumptuous summer dish.  This will use the squash and zucchini from my Box.

Tuesday, August 9-  I am not sure what tonight's meal will be yet.  Maybe leftovers?  It will be quick and easy since it is golf lesson night.

June 1- June 7

My family had the unfortunate luck of hosting a visiting stomach bug which swept through our house.  Therefore, of course, much of last week's menu went out the window!  Despite family members dropping like flies to this virus, I was still able to utilize most of my Box.
Hopefully, this week's Box will also bring complete wellness to my family once again!
My Box consisted of:

• 1 quart Strawberries
• 1 pint Blueberries
• 1.5 lbs tomatoes
• Napa Cabbage
• Yellow Squash  (2 lbs)
• Red Potatoes

picture from allrecipes.com

My menu began yesterday, Thursday, with sauteed squash, zucchini (I picked up Tuesday at the Western Wake Farmer's Market), green onions (from last week's Box) and diced fresh tomatoes served over pasta.  Tonight, my husband and I are going out for a much needed kid free experience. 

I will using up the rest of the zucchini I bought along with the blueberries from my Box to make up some Blueberry Zucchini Bread  I made this with only 2 cups of sugar and before baking I added a mixture of brown sugar, white sugar and all spice to the tops of the loaves.  I also made it in 2 loaf pans baked for 1 hour and 10 minutes.

Saturday, June 4- I am thinking of either grilling or using my Pampered Chef Deep Covered Baker to make up some Italian Style Fish (olive oil, Italian seasonings, minced garlic, diced tomatoes and a splash of fresh lemon juice).  If I grill 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).  I might make the recipe I read in the Produce Box's newseltter, Garlic Red Potatoes. (If I make this version I will post the recipe)
Sunday, June 5-  Since I didn't make this last week due to illnesses, I plan on making it tonight.  I saw this recipe in my BHG magazine.  I will use the cabbage from my Box to make up the slaw.

Thai Chicken Tacos

• 1 lime, halved
• 1 lb. skinless, boneless chicken breasts or tenders, cut into 1/2- to 3/4-inch pieces
• 1/4 cup chopped fresh cilantro
• 1 large shallot, finely chopped
• 3 cloves garlic, minced
• 1Tbsp. fish sauce
• 2 tsp. reduced-sodium soy sauce
• 1/2 to 1 tsp. crushed red pepper
• 1/2 to 1 tsp. hot chili sauce (such as Sriracha)
• 2 Tbsp. vegetable oil
• 12 corn tortillas, heated
• 1 recipe Cabbage Slaw

1. Juice one lime half (about 1 Tbsp.); cut remaining half in wedges. In bowl stir together chicken, cilantro, shallot, garlic, the 1 Tbsp. lime juice, fish sauce, soy sauce, pepper, and chili sauce. Cover; refrigerate 1 hour. In large skillet cook chicken mixture in hot oil over medium-high heat 5 minutes or until chicken is cooked, stirring occasionally.
2. To serve, layer two tortillas. Top with chicken and Cabbage Slaw. Serve with remaining slaw and lime wedges. Makes 4 (2-taco) servings.

Cabbage Slaw: In a bowl toss together 2 cups shredded napa cabbage, 1/2 cup shredded carrot, 1/2 cup sliced green onions, 1/3 cup sliced radishes, 1/4 cup chopped fresh cilantro, and 1/4 cup coarsely chopped peanuts (optional). Add 1/4 cup rice vinegar; toss.

nutrition facts

• Calories454 Total Fat (g)11 Saturated Fat (g)1, Monounsaturated Fat (g)5, Polyunsaturated Fat (g)4, Cholesterol (mg)66, Sodium (mg)596, Carbohydrate (g)55, Total Sugar (g)4, Fiber (g)9, Protein (g)34, Vitamin C (DV%)54, Calcium (DV%)17,  Iron (DV%)18

Monday, June 6- Grilled Steak with grilled summer squash (thick sliced and halved drizzled with olive oil and seasoned with Tastefully Simple's Garlic Garlic).  If I don't marinate the steak, then I may sprinkle the grilling seasoning from Tastefully Simple over the beef before grilling.

Tuesday, June 7-  If it isn't left over night, then I will make fajitas.  Tuesdays are a busy night with our family eating in shifts.  Quesdillas for the girls earlier and a quick easy fajita meal for us later that night.

January 26- February 1 Menu

The Pulled Pork made in my slow cooker was awesome.  I'll have to thank my friend for her inspiration.  It was super easy and made for a delicious dinner (and lunches)!

I didn't make the Lemon Shrimp and Liguine but kept the lemon theme with a Lemon Chicken baked in my Pampered Chef Deep Covered Baker and served with baked potatoes.

Wednesday, January 26-  Tonight it's just the girls.  Maybe I'll make breakfast for dinner or do something simple like pasta or soup.

Thursday, January 27-  I think I will make Microwave White Chicken Chili (original recipe provided by Pamperd Chef- I made a few alterations) WW: 4 points per serving 1 cup

Microwave White Chicken Chili 

3 cloves garlic minced
1/2 tsp salt, divided
1 tbsp olive oil

2 jalapeno peppers diced
1 medium onion
1½ lb boneless, chicken breasts
2 tbsp Southwestern Seasoning Mix or Taco Seasoning
2 cans (15.5 oz each) Great Northern beans, drained
1 jar (16 oz) salsa verde

1. Finely dice peppers and Chop onion.  Combine minced garlic, peppers and onion in Deep Covered Baker. Trim and finely dice chicken. Add chicken, seasoning mix, oil and ½ tsp salt to baker; mix well. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.

2. Add beans and salsa to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.
Yield: 8 servings (8 cups)  Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro.

Friday, January 28- From Campbell's Kitchens I will be making Beef Taco Bake with the addition of black beans to the recipe.  WW: 14 points per serving 1 1/2 cups

1 pound ground beef

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

1 cup Pace® Chunky Salsa or Pace® Picante Sauce

1/2 cup milk

6 flour tortillas (8-inch) or 8 corn tortillas (6-inch), cut into 1-inch pieces

1 (15 oz) can of black beans rinsed and drained

1 cup shredded Cheddar cheese (about 4 ounces)

• Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often.  Pour off any fat.
• Stir the soup, salsa, milk, tortillas, black beans and half the cheese in the skillet.  Spoon the beef mixture into a 2-quart shallow baking dish.  Cover the baking dish.
• Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbling.  Sprinkle with the remaining cheese.

 Saturday, January 29-  I will call my father for his Lemon Shrimp Linguine recipe and make it tonight for dinner.

Sunday, January 30-  I will make sausage and peppers but this time in the oven.  Last time I prepared it in the slow cooker and didn't care for it that way.

Monday, January 31- From Better Homes and Gardens, I will be making Stovetop Chicken Pot Pie with a few alterations. 

Stovetop Chicken Pot Pie

8 frozen buttermilk biscuits

1 small onion diced

1 cup diced carrots

4 cups chopped cooked chicken

1 (10 1/+2 oz) can cream of mushroom or cream of chicken soup

1 cup chicken broth

1/2 dry white wine

1/2 (8 oz) package of cream cheese, cubed

1/2 (.7 oz)envelope Italian dressing mix (about 2 tsp.)

1 cup frozen baby peas, thawed

1. Bake biscuits according to package directions.
2. Meanwhile, saute onion in hot oil in large skillet over medium high heat 5 minutes or until golden.  Add carrots and saute 5 minutes or until tender.  
3. Stir in chicken and next 5 ingredients; cook stirring frequently 5 minutes or until cheese is melted thoroughly.
4. Stir in peas and cook 2 minutes.
5. Spoon mixture over hot split biscuits to serve.

Yields 6-8 servings

Tuesday, February 1-  I think tonight will be left over evening.  However, if the leftovers have all been eaten for lunches then I will most likely make Asian Peanut Noodle Toss.

Taste of Thai Peanut Noodle Toss Recipe

1/2 Box (8 oz) Rice Noodles
1 TBSP oil
3 cups favorite vegetables chopped
1 tsp Salt
1 13.5 oz can of Coconut Sauce
1 packet (both inner envelopes) Peanut Sauce Mix
1 1/4 lbs chicken or beef thinly sliced

Soak noodles according to stir fry directions. Heat oil in wok over medium high heat. Add vegetables, salt and meat. Saute 3 minutes. Add coconut milk and peanut sauce. Mix. Bring to boil while stirring and boil 3 minutes. Add drained noodles and combine. Cook while stirring until noodles are firm but tender. Add peanuts for garnish.