May 30- June 4

It's been a balancing act, to say the least!  Between end of school year events, ending and beginning extracurricular activities, and permanently taking on a part time job life has been hectic.  Unfortunately, that has translated in not so healthy meal and meals on the go.  I am hoping to re-collect myself in June and become stricter at planning out and sticking to weekly menus.  (If for nothing else, my bank account is screaming at me!)

This weeks Produce Box consisted of:

• Pint of Blueberries
• Quart of Strawberries
• Quart of Red Potatoes
• 1 Zucchini and 3 Yellow Squashes
• Head of Romaine
• Head of Broccoli

Most of the berries will be used in smoothies or healthy snacks.

Wednesday, May 30-  Tonight we are grilling steaks, Camper Potatoes, Asaparagus (from last weeks box) and 2 yellow squashes.  The squash were seasoned with garlic salt, and the asparagus with sea salt. 

Camper Red Potatoes

• sliced red potatoes, dabs of butter, sliced onion or onion powder- Make foil packets and grill until browned and crispy about 30-40 minutes on low heat

Thursday, May 31-  Golf night for the hubby.  So the girls and I will have tortellini alfredo with broccoli, from my Box.

Friday, June 1-  It's the last day of the school year not sure how we will be celebrating with our children but going out to dinner might be one option!

Saturday, June 2- Taken from skinnytaste.com I think I will make their Grilled  Chicken Bruschetta, along with sliced bread and either mashed potatoes or couscous.
Grilled Chicken Bruschetta
Servings: 4 • Serving Size: 4 oz chicken + tomatoes •  Old Points: 5 pts • Points+: 6

Calories: 236.8 • Fat: 8.5 g • Protein: 32.4 g • Carb: 6.8 g • Fiber: 1.3 g • Sugar: 0.5 g
Sodium: 182.9 mg (without the salt)

Ingredients:

• 3 medium vine ripe tomatoes
• 2 small cloves garlic, minced
• 1/4 cup chopped red onion
• 2 tbsp fresh basil leaves, chopped
• 1 tbsp extra virgin oil
• 1 tbsp balsamic vinegar
• kosher salt and fresh cracked pepper to taste
• 3 oz part skim mozzarella, diced
• 1.25 lbs (8 thin sliced) chicken cutlets

Directions:

Combine onion, olive oil, balsamic, salt and pepper. Set aside a few minutes.

Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight. Toss in the cheese when ready to serve.

Season chicken with salt and fresh pepper. Grill the chicken cutlets on your indoor or outdoor grill, top with bruschetta and serve.

Sunday, June 3-  My older daughter will be competing in a golf tournament caddied by my husband around dinner.  So that leaves me and my other child to figure out dinner.  I think it might be breakfast for dinner.

Monday, June 4-  We have family in town tonight.  I believe we'll grill burgers and hotdogs served with cole slaw, beans and lightened up macaroni salad.

Lightened Up Macaroni Salad

Servings: 7 • Size: 3/4 cup Points: 3 pts

• 6 oz dry elbow macaroni
• 1/4 cup light mayonnaise
• 2 tomatoes, diced
• 1/2 cup chopped bell pepper
• 1/4 cup red onion, diced
• 1 tbsp white vinegar
• 1 tbsp Dijon mustard
• 1 tsp oregano
• dash of garlic powder (I am using Garlic Garlic)
• salt and fresh pepper to taste

Cook pasta in salted water according to package directions. While pasta is cooking, combine all ingredients and mix well. When pasta is done (do not overcook) rinse under cold water. Combine pasta with other ingredients and season with salt and pepper. Chill before serving.

May 9- 15

With school coming to and end, various children's activities and delivering for the Produce Box, I have to admit I have fallen a little off my game.  But despite not having an organized weekly menu or blogging regularly about it, I have managed to cook through my Box contents.

This week my Box consists of Bok Choy, Spring Onions, Blueberries, Strawberries, Carrots and Broccoli.  I also requested an add on of Asparagus.

Wednesday, May 9-  I decided on an easy dinner of pasta and turkey meatballs, accompanied by a delicious loaf of Great Harvest Bread Company's Garlic and Cheddar.

Thursday, May 10-  Book Club tonight and down one less family member for dinner dictates a simple meal.  Blueberry Pancake, breakfast it's what's for dinner!

Friday, May 11-  Stir Fry!  I'm using some of the carrots, onions, bok choy and broccili to make a stir fry meal tonight.  I'll serve it over rice.  My husband always seems to get a great stir fry going off the cuff.  I'll be his sous chef tonight.

Saturday, May 12-  Artapalooza- school event tonight.  We might further support the school with the purchase of hotdog dinners.

Sunday, May 13-  Given it's Mother's Day I will request my husband to grill some Meat House marinated steak tips along with grilled asparagus (from our Box) and red potatoes.

Monday, May 14-  Pork Chops, corn on the cob and Sweet Potato Casserole will round out tonight's meal.  I'll be using sweet potatoes from previous Boxes.

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 

Tuesday, May 15-  It's golf lesson night which means only half the family is home for dinner.  Perhaps a fajita for myself and a quesadilla for my daughter.

Greens and Strawberries

This week's Box contains:

• Double portion of Strawberries
• Romaine Lettuce
• Onions
• Greenhouse Tomato
• Cabbage
• Spring Garlic
• An add-on of Kale

Wednesday, April 25- After a crazy start to the week I am going out for a much deserved Girl's Night.  The girls and my husband will either go out or indulge in homemade Mac N Cheese.

Thursday, April 26- It's my husband's golf night which usually means breakfast for dinner.  Sweetened fresh strawberries will be a great accompaniment to our meal!

Friday, April 27-  A fresh salad made with the romaine, tomato and any left over cucumber from last week will accompany a marinated garlic grilled steak.  Maybe some grilled peppers and onion, from my box, will join our plate.  My husband wanted the add-on of Kale to try Kale Chips.  I am not sure which recipe I will try. 

Courtney’s Kale Chips

• 1 bunch kale, torn into 1/2″ pieces 
• 3 tablespoons olive oil 
• 1 tablespoon apple cider vinegar 
• 2 teaspoons sea or kosher salt

Preheat oven to 400° F.
Whisk oil and vinegar together; toss kale in the dressing until thoroughly coated.
Line a large baking sheet with parchment paper.
Place kale on sheet in a single layer and sprinkle with salt.
Place sheet on lowest oven rack
Bake for 10 minutes or so. Stir and bake another 8-10 minutes, until kale is nice and crisp.
Serve immediately and watch them disappear. YUM!!
submitted by Courtney Tellefsen

Neely's Kale Chips

• 1 bunch kale, washed and dried well
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 1 teaspoon brown sugar

Preheat oven to 300 degrees F.

Tear the leaves off the center rib of the kale and tear into large pieces. Place leaves in a large bowl and drizzle with olive oil and toss until completely coated.

Divide kale between 2 baking sheets lined with parchment. Arrange in a single layer and sprinkle with salt and pepper. Place in the oven and bake for 25 minutes, or until crisp. Place in a serving bowl and sprinkle with brown sugar.

Cook's Note: Be sure to place the kale in one layer on the sheet tray. Overcrowding will steam the kale rather than crisp it.

Serves: 2  Calories: 166  Total Fat: 8 grams  Saturated Fat: 1 gram  Protein: 6.5 grams  Total carbohydrates: 22 grams  Sugar: 1 gram  Fiber: 4 grams  Cholesterol: 0 milligrams  Sodium: 207 milligrams  reprinted from the Food Network

Saturday, April 28-  Camping weekend for the girls and their Dad- take out for me!

Sunday, April 29- Italian seasoned grilled chicken, grilled red potatoes and maybe cole slaw with the cabbage from my box will round out tonight's meal.

Cole Slaw
1 head of Cabbage shredded
1/4 pound shredded or julienne Carrots
1 Onion finely chopped
1/2 cup Mayonnaise
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.

Monday, April 30-  Soccer practice usually means Fajita Night!

Tuesday, May 1-  Hamburgers along with left over cole slaw and fresh fruit or frozen corn on the cob (yes never like the real thing but finds a place while awaiting the fresh summer corn).

It's Produce Box Season Again!!

Well I fell off the regimen of composing a daily dinner menu which of course leads to extra take out nights and extra runs to the grocery store too.  But finally it's here again, the force which happily keeps me on task, Produce Box Season!  

Officially last week was the first delivery of the 2012 season.  I am happy to report that I will be delivering for the next month and a half for The Produce Box, while one of the regular drivers is out on maternity leave.

Our Box last week consisted of Romaine lettuce, 2 cucumbers, sweet potatoes, one bunch of spinach, a carrot sample and a double batch of strawberries.

Between strawberries and cream for desserts and toppings for pancakes and yogurts the strawberries quickly vanished!  I used the spinach in a side dish of wilted spinach and garlic (seasoned with a little red pepper too).  The romaine has been used in BLT sandwiches and salads.  The cucumbers have also garnished my salads as well.  The carrot sample was deliciously eaten up the first night in a orange glaze.  I still have the sweet potatoes and will likely use them in my always yummy sweet potato casserole or I'll make again the Sweet Potato Cake.

I am behind on posting this menu and plan to get better at posting my future menus as before the day of delivery day.

Sweet Potato Cake

2 1/2 self rising flour
1 tsp cinnamon
1 1/2 cups oil
2 cups sugar
4 eggs
1/4 cup Hot water
1 1/2 cups peeled and grated sweet potatoes
1 cup pecans, chopped
1 tsp vanilla

Mix together flour and cinnamon.  In another bowl mix oil and sugar; add eggs one at a time, beating well after each addition.  Add water and sweet potatoes; mix well.  Add pecans and vanilla.  Add flour mixture; beat til smooth.  Pour into 3 9" layer pans or one 9x13 pan (greased and floured)
Bake at 350 for 30-35 minutes.
Frost after cooling.
Recipe reprinted from Michelle Gemmel

I used vanilla cake frosting and omitted the pecans because I didn't have any on hand.  This cake was moist and delicious.  The only change I would try next time is adding a bit more spice to the cake batter with the incorporation of some nutmeg and allspice. Although super moist I am wondering if I could reduce the oil just a bit.  I did not have self rising flour on hand but was able to make my own. (For every cup of self rising flour add 1 1/2 tsp baking powder, and 1/2 tsp salt.)

 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

April 4- April 10

The Baked Rice and Peas was such a success I plan on repeating it again this week for company!  We are entertaining family from out of town as well as hosting Easter Dinner for everyone.

Wednesday, April 4-  I'm thinking sausage with peppers and onions sandwiches along with a macaroni salad.

Lightened Up Macaroni Salad

Servings: 7 • Size: 3/4 cup Points: 3 pts

• 6 oz dry elbow macaroni
• 1/4 cup light mayonnaise
• 2 tomatoes, diced
• 1/2 cup chopped bell pepper
• 1/4 cup red onion, diced
• 1 tbsp white vinegar
• 1 tbsp Dijon mustard
• 1 tsp oregano
• dash of garlic powder (I am using Garlic Garlic)
• salt and fresh pepper to taste

Cook pasta in salted water according to package directions. While pasta is cooking, combine all ingredients and mix well. When pasta is done (do not overcook) rinse under cold water. Combine pasta with other ingredients and season with salt and pepper. Chill before serving. 

 

Thursday, April 5- Company is bringing delicious Jersey pizzas with them.  We'll most likely grill them up on the BBQ.  Also homemade Brazilian cheese balls and chicken balls will round out our eclectic meal.  Dessert will be homemade Brazilian coconut balls!

 

Friday, April 6-  With house guests and cooler temps, I think I will bake a lemon and garlic chicken and serve the baked rice and peas.  If time allows I will pick up Virgina Rolls at my local Great Harvest Bread Company.

Baked Rice and Peas
Servings: 5 • Serving Size: 3/4 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 173.7 • Fat: 1.5 g • Protein: 5.5 g • Carb: 34.4 g • Fiber: 2.0 g 

• 1 cup uncooked long grain rice
• 14.5 oz can fat free chicken broth (my notes add a little more liquid)
• 1 tsp butter
• 2 tbsp parmesan cheese
• 1/4 diced onion
• 3 cloves garlic minced
• 5 oz (1/2 package) frozen peas

Preheat oven to 350°. Combine all ingredients in a oven-safe baking dish with a lid. Place a piece of tin foil between the lid and the dish to ensure no steam escapes. Bake 50 minutes (do not open, do not peek, do not stir to rice). When 50 minutes is up, remove from oven and let it sit for 10 more minutes to allow the steam to finish cooking the rice, (do not open, do not peek, do not stir to rice). After 10 minutes, remove lid and fluff with a fork.

Saturday, April 7-   Not sure yet if Grandpa is taking the girls out for their traditional CiCi dinner tonight.  Will need to wait and see about this evenings dinner.


Sunday, April 8-  Easter Dinner will consist of a deep fried turkey breast, grilled lamb, sweet potato casserole and Southern green beans.  I may pick up additional Virgina Rolls, if they are as delicious as I think they will be.  Dessert will be lemon squares and possibly a cheesecake.

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 

 

Southern Green Beans

4 slices bacon

1 large onion sliced

4 cans green beans

salt and black pepper

Fry bacon, remove bacon before it becomes crispy.

In bacon fat fry onion until tender.

Pour 4 cans of green beans into pot. If more water is needed add until green beans are covered.

Season with salt and pepper.

Add bacon.

Bring to boil then let Simmer for about 30-45 minutes. (add water as necessary)

 

Monday, April 9-  Not sure yet what I will be preparing this evening.  Possibly my delicious chicken enchiladas, always a crowd pleaser!

Chicken Enchiladas  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.

 

Tuesday, April 10-  It's just half the family for dinner tonight.  Company will have left before dinner and the other half of the family will be at golf lessons.  We either get take out or do pancakes for dinner.

 

March 26- April 1

The children were tracked out and we traveled during this time as well.  So my menus weren't always followed or even created during this time.  But now we are back to our typical schedule which also means better meal planning.

Monday, March 26-  We hit the week running with many after-school activities scheduled this week.  Tonight is soccer practice.  Therefore, I need a simply and easy meal to prepare between homework and running out the door for practice.  Fajitas for me and quesidillas for the girls tonight!

Tuesday, March 27-  I may not be home for dinner, in which case it's Mac N Cheese.  Should my plans fall through I will throw something together....

Wednesday, March 28-  I am thinking tortellini in a garlic white sauce with asparagus or a fresh salad.  I will use prepackaged tortellini and a powder sauce.

Thursday, March 29-  It's just us girls tonight.  I am thinking breakfast for dinner tonight!

Friday, March 30-  Grilled steak along with this tweaked rice recipe I came across on skinnytaste.com

Baked Rice and Peas
Servings: 5 • Serving Size: 3/4 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 173.7 • Fat: 1.5 g • Protein: 5.5 g • Carb: 34.4 g • Fiber: 2.0 g 

• 1 cup uncooked long grain rice
• 14.5 oz can fat free chicken broth
• 1 tsp butter
• 2 tbsp parmesan cheese
• 1/4 diced onion
• 2 cloves garlic minced
• 5 oz (1/2 package) frozen peas

Preheat oven to 350°. Combine all ingredients in a oven-safe baking dish with a lid. Place a piece of tin foil between the lid and the dish to ensure no steam escapes. Bake 45 minutes (do not open, do not peek, do not stir to rice). When 45 minutes is up, remove from oven and let it sit for 10 more minutes to allow the steam to finish cooking the rice, (do not open, do not peek, do not stir to rice). After 10 minutes, remove lid and fluff with a fork.

 

Saturday, March 31-  I am thinking of grilling boneless pork strips and serve it along with baked beans and maybe some corn on the cob (most likely the frozen ones since it's way too early for fresh).

Sunday, April 1-  I would like to roast a chicken tonight.  If I do I will add some cut lemon into it's cavity along with some garlic cloves.  I plan on making Southern Green Beans and if there is any rice left from earlier in the week that will round out tonight's meal.  If we don't have any of the rice left, I'll pick up some small dinner rolls.

Southern Green Beans

4 slices bacon

1 large onion sliced

4 cans green beans

salt and black pepper

Fry bacon, remove bacon before it becomes crispy.

In bacon fat fry onion until tender.

Pour 4 cans of green beans into pot. If more water is needed add until green beans are covered.

Season with salt and pepper.

Add bacon.

Bring to boil then let Simmer for about 30-45 minutes. (add water as necessary)

March 1- March 6

I wasn't thrilled with the pork meal I made, don't think that we'll do that one again.  The potato salad was a different and nice change from the mayo-ladden salads. I still haven't made the sweet potato burritos.  Maybe sometime soon I will give it another try.

Thursday, March 1- Grilling Hamburgers and hotdogs tonight and serving it with a lighter version of macaroni salad.

Lightened Up Macaroni Salad

Servings: 7 • Size: 3/4 cup Points: 3 pts

• 6 oz dry elbow macaroni
• 1/4 cup light mayonnaise
• 2 tomatoes, diced
• 1/2 cup chopped bell pepper
• 1/4 cup red onion, diced
• 1 tbsp white vinegar
• 1 tbsp Dijon mustard
• 1 tsp oregano
• dash of garlic powder (I am using Garlic Garlic)
• salt and fresh pepper to taste

Cook pasta in salted water according to package directions. While pasta is cooking, combine all ingredients and mix well. When pasta is done (do not overcook) rinse under cold water. Combine pasta with other ingredients and season with salt and pepper. Chill before serving.

Friday, March 2-  I have made a grilled tuna dish that my husband loves.  If tuna steaks aren't too expensive that will be tonight's meal.

Grilled Teriyaki Tuna Wraps 7 Pts (w/ Ole Tortilla Wrappers)

• 3 8 ounces tuna steaks, 1-inch thick*
• 1/3 cup soy sauce
• 2 cloves garlic, minced
• 1 1/2 teaspoons packed brown sugar
• 1 1/2 teaspoons finely shredded fresh ginger
• 8 10 inches flour tortillas
• 1 tablespoon cooking oil
• 3/4 cup fat-free dairy sour cream
• 3/4 cup bottled honey-mustard salad dressing
• 2 cups lightly packed arugula leaves
• 1 large red onion, sliced (1 cup)
• 1 medium tomato, chopped (1 cup)

Directions

1. Place fish in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, garlic, sugar, and ginger; pour over fish. Seal bag. Marinate in refrigerator 1 to 2 hours; turn bag occasionally. Drain; discard marinade. For charcoal grill, grill fish on greased rack of uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily (tuna may be slightly pink in center), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover; grill as above.) Cut tuna into 1/2-inch chunks. Brush both sides of tortillas lightly with cooking oil and place 2 at a time on grill rack for 30 to 45 seconds or just until warmed.

2. In a medium bowl stir together sour cream and salad dressing. For each wrap, spread 3 tablespoons of the sour cream mixture on a tortilla. Place some of the tuna near an edge of tortilla. Top with some of the arugula, onion, and tomato. Fold edge over filling; fold in the sides and roll up. Makes 8 wraps.

From the Test Kitchen

• Note *To substitute one 1-1/2-pound beef flank steak, marinate as above. Grill directly over medium coals 17 to 21 minutes or until medium (160 degree F); turn once. Serve as above.

Nutrition Facts (Grilled Teriyaki Tuna Wraps)

• Servings Per Recipe 8, Calories 384, Protein (gm) 25, Carbohydrate (gm) 35, Fat, total (gm) 15, Cholesterol (mg) 42, Saturated fat (gm) 3, Monosaturated fat (gm) 4, Polyunsaturated fat (gm) 3, Dietary Fiber, total (gm) 2

Saturday, March 3-  I am thinking a trip to the Meat House is in order for their delicious marinated steak tips.  We'll grill the steaks along with some red potatoes and if asparagus is on sale that as well! WW Pts: Steak 2oz = 2.5Pts; Red Poatoes 8oz = 3Pts.

Sunday, March 4- I am a little hesitant that this will be enough to both stuff and cover the chicken but that is an easy fix if necessary.   I stumbled upon this recipe on skinnytaste.com

Chicken Rollatini with Spinach alla Parmigiana
Servings: 8 • Serving Size: 1 stuffed breast • Points: 4 pts

• 8 thin chicken cutlets, 3 oz each
• 1/2 cup Italian seasoned breadcrumbs
• 1/4 cup grated parmesan cheese, divided
• 6 tablespoons egg whites or egg beaters
• 5 oz frozen spinach, squeezed dry of any liquid
• 6 tbsp part skim ricotta cheese
• 6 oz part skim mozzarella
• olive oil non-stick spray
• 1 cup your favorite marinara sauce
• salt and pepper to taste
  

Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.

Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.

Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.

Bake 25 minutes. Remove from oven, top with sauce then cheese.  Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

Monday, March 5-  I have made this meal many times before, BBQ Pork Sandwiches.  I am thinking Southern Green Beans would be a good side and any left over macaroni salad from early.  I will use my Pampered Chef Deep Covered Baker to microwave some boneless pork strips sprinkled with some BBQ seasoning. (Rolls 2Pts.; Pork 2oz = 3Pts; 1Pt Sauce)

• 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.

Tuesday, March 6-  I have made baked ziti for years but stumbled upon this lighter version on Skinnytaste.com  I'll give it a shot and serve it with a green salad and some sliced bread.

Low Fat Baked Ziti with Spinach
 Servings: 8 • Serving Size: approx 2 cups • Points: 6 pts
Calories: 331.9 • Fat: 7.1 g • Protein: 17.5 g • Carb: 54.7 g • Fiber: 7.8 g

• 1 lb high fiber ziti
• 28 oz crushed tomatoes
• 1 tsp olive oil
• 3 cloves garlic,minced
• 1/2 onion diced
• 10 oz frozen spinach, thawed
• 1 tsp oregano
• 2 tbsp chopped fresh basil
• salt and fresh pepper to taste
• 8 oz fat-free ricotta
• 1/4 cup Parmesan
• 2 cups (8 oz) part skim mozzarella
• Spray olive oil

Preheat oven to 375°. Spray a 9x13-inch baking pan with oil spray.

In a large pot of salted water, cook pasta according to instructions until al dente. Drain and return to pot.

Meanwhile, in a medium saucepan, add olive oil and sauté onions and garlic. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper.

Add sauce to the pasta and combine the ziti. Add half of the mozzarella, all the Parmesan cheese and ricotta. Mix well then transfer to the baking pan.

Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella.

Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.