Freezer Crock Pot Meals

Freezer Crock Pot Meals
There seems to be more crock pot recipes floating online in addition to to these recipes and using the crock pot as a means to make healthy and delicious meals with little time, these recipes are being used to make freezer meals.  The idea is to take one afternoon and prepare a number of meals to freeze.  Then the night before you defrost the packaged meal in the fridge and throw into your crock pot the next morning.  And viola, you have a delicious meal at the end of a busy day with no fuss!  I decided to try this out with the recipes below.  All these recipes were found online and are not my original recipes.  **some of the recipes don’t have specific crockpot instructions – cook on low for 6-8 hours**

I have 2 maple glazed recipes and 2 honey garlic recipes listed, I plan on making only one of each of them but wanted to share both.  Some of the meals could be served over rice, noodles, or in enchiladas/burrito wrappers a few seem to be a full meal in itself.  Most of the recipes don't require browning the meat and I have been told even if it does you don't have to do this step.  Therefore, I plan on doing all the slicing, dicing, cutting and measuring.  Then place them into gallon sized zip loc bags labeled with the recipe name and crock pot instructions. 
If you try these please leave a comment as to your thoughts.  Or if you have other freezer/crock pot meals to share please do! 

Crock Pot Sweet & Sour Meatballs

• 1 (16oz) pkg frozen fully cooked meatballs
• 1 onion – diced
• 1 green pepper, diced
• 1 red pepper, diced
• 1 (16-18oz) bottle sweet & sour sauce
• 1 cup pineapple tidbits, drained

1. Place the frozen meatballs, peppers, onions & sweet and sour sauce into a gallon-sized freezer bag. Zip close & place in freezer. When ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on low 4 hours, during the last hour add in the pineapple.
2. Serve over rice.

Nutrition Information

Serving size: 6 

Crock-Pot Chicken Sweet Potatoes 

• 8 boneless, skinless chicken thighs
• 1 teaspoon salt
• ⅛ teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon curry powder
• ½ teaspoon ground ginger
• 3 sweet potatoes, peeled and cubed
• 1 onion, chopped
• 1 cup peach preserves OR apricot preserves
• 3 tablespoons apple cider vinegar
• 1 tablespoon soy sauce
• ½ cup chicken broth or water
• 2 tablespoons cornstarch

1. Sprinkle chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Add peach preserves, vinegar, and soy sauce to gallon freezer bag. Add in sweet potatoes and onion, and top with chicken. Seal bag and place in freezer. When ready to use thaw in fridge overnight. Cover and cook on low for 6-8 hours until chicken is thoroughly cooked and sweet potatoes are tender when pierced with fork.
2. Combine chicken broth and cornstarch and mix well. Add to slow cooker. Cover and cook on high 10-15 minutes until sauce is thickened

 Maple Dijon Glazed Chicken

• 4-6 chicken breasts
• 1 cup Dijon mustard
• ½ cup maple syrup
• 2 Tablespoons red wine vinegar
• Salt & Pepper (optional)

1. Place all ingredients in a resealable gallon-sized freezer bag.
2. Mix together and close.
3. When ready to eat, remove from freezer and thaw in fridge overnight. Cook on LOW for 8 hours or HIGH for 4 hours.

Crock Pot Maple Dijon Chicken Thighs

• 6-8 Chicken thighs
• 1/2 C Dijon Mustard
• 1/4 C Maple Syrup
• 1 T Rice Wine Vinegar
• 1 can of Sliced Mushrooms, drained*
• 1 onion sliced*

1. Spray crock pot with non-stick cooking spray
2. Place chicken in crock pot
3. Mix together mustard, syrup, vinegar and pour over chicken
4. Top with mushrooms and sliced onion
5. Cook on low for 6 hours

Crock-Pot Cheesy Chicken Potato & Broccoli

• 2-4 chicken breasts
• 1 large green pepper, chopped
• 2 cups broccoli, chopped
• 1 lb. red potatoes, sliced thin
• 1 tsp. paprika
• 1 can condensed cream of chicken soup
• ¼lb. (4 oz.) VELVEETA®, cut into ½-inch cubes
• 1 Tbsp. Worcestershire sauce
• ¼ cup chopped fresh parsley – (I used dried parsley)

1. Add all ingredients except for cheese in a gallon freezer bag. Seal bag and place in freezer. When ready to use thaw in fridge overnight. Cook 6 hours low. Add cheese and cook on high for 5 minutes. Stir melted cheese in

Crock-Pot Honey Garlic Chicken

• 2-4 Chicken Breasts
• 3 Garlic Cloves, smashed and chopped
• 1 Teaspoon Dried Basil
• ½ cup Soy Sauce
• ½ cup Ketchup
• ⅓ cup Honey
• 2 cups carrots (or choice of veggie)

1. Place all ingredients in gallon size ziplock. Seal bag and place in freezer. Thaw overnight in fridge. Cook on high for 3-4 hours.

Crock-pot Honey Garlic Chicken

• Chicken ( I used 3 leg quarters and 2 drumsticks so all the kids wouldn't fight over the drumsticks)
• 5 garlic cloves chopped
• 1 tsp. oregano
• 3/4 cup soy sauce
• 1/4 cup ketchup
• 1/2 cup spicy honey bbq sauce
• 1/3 cup honey
• pinch of salt
• dash of pepper

1. Place Chicken in crock-pot.
2. Mix spices, soy sauce, ketchup, bbq sauce, and honey. Pour over chicken.
3. Cook on low 6 hours.
4. I split the leg quarters but you don't have to.

Crock Pot Sesame Honey Chicken  Servings: 8 • Serving Size: over 2/3 cup  Old Pts: 4  Calories: 185.5 • Fat: 2 g • Protein: 27 g • Carbs: 13.5 g • Fiber: 0.7 g • Sugar: 10 g Sodium: 504 mg

• 2 lbs boneless, skinless chicken breast
• black pepper, to taste
• 1/3 cup low-sodium soy sauce (tamari for gluten-free)
• 1/4 cup honey
• 1/4 cup tomato paste
• 3 tbsp rice wine vinegar
• 2 cloves garlic, minced
• 1 tbsp water
• 1 tsp sesame oil
• 1 tsp onion powder
• 1 tsp sriracha hot chili sauce, or more to taste
• 1 heaping tbsp cornstarch
• 1/4 cup water
• 1/2 tbsp sesame seeds
• 2 medium scallions, chopped for garnish
  
  Place the chicken in the slow cooker and season with black pepper. In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp water, sesame oil, onion powder and sriracha hot chili sauce. Pour over chicken and cook on LOW 3-4 hours.

Remove chicken, leaving the sauce in the slow cooker. Shred chicken with two forks; set aside.

In a small bowl, dissolve cornstarch in remaining 1/4 cup water; add to the slow cooker and stir to combine. Cover and cook on HIGH until slightly thickened, about 15 to 20 minutes; return chicken to the slow cooker and mix well.

Serve chicken and sauce over rice and top with sesame seeds and chopped scallions for garnish.

Crockpot Applesauce BBQ Chicken

• 4 boneless skinless chicken breasts
• 1/2 t ground pepper
• 2/3 cup chunky applesauce
• 2/3 cup BBQ sauce (I used Brown Sugar/Hickory)
• 2 T brown sugar
• 1 t chili powder

1. Spray Crockpot with non-stick cooking spray, or use a Crockpot liner for easy clean-up.
2. Place chicken breasts on bottom.
3. Mix all remaining ingredients together, and pour over chicken.
4. Cook 6-8 hours on low setting. Serves 4.

Slow Cooker Cilantro Lime Chicken

• 6 chicken breasts
• 3 Tbs olive oil
• 2 limes, juiced
• 2 cups cilantro
• 1 large bag of frozen corn
• 4 minced garlic cloves
• 1 finely chopped red onion
• 2 cans of black beans, rinsed
• 2 t cumin
• 2 t chipotle powder
• salt/pepper to taste

1. Split everything evenly into two large freezer bags.
2. Close bags, label and give a good shake to get everything mixed. Place in freezer until ready to prepare.
3. Cook on low for 8 hours or high for 4 hours, serve with hot tortillas or tostitos. Dress with sour cream, guacamole, and/or cheese

Easiest Crock Pot Chicken Salsa Verde Servings: 6 • Size: 1/2 cup • Old Points: 3 • Calories: 145 • Fat: 2 g • Carb: 5 g • Fiber: 0 g • Protein: 26 g • Sugar: 0 g Sodium: 415 mg (without the salt) • Cholest: 0 mg

• 1 1/2 lbs raw skinless chicken tenders
• 1/4 tsp garlic powder
• 1/8 tsp oregano
• 1/8 tsp ground cumin
• salt, to taste
• 16 oz roasted salsa verde (I used Archer Farms)
  
  Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker. Cover with salsa verde, cover and cook HIGH 2 hours.

Remove chicken, shred with 2 forks. Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice). Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.
Makes about 3 cups.

Chunky Beef Stew

Yield: 4 servings

• 1 lb stewing beef
• 2 T olive oil
• 4 c beef stock
• 1 c chopped onion
• 1 c chopped celery
• 3 peeled and chopped carrots
• 2 white potatoes
• 1 28oz can diced tomatoes
• ½ t rosemary
• ½ t thyme

1. Brown the beef and vegetables in a pot with some olive oil before tossing into the slow cooker
2. Add the rest of the ingredients and cook on low for 6 hours or until meat is tender
3. Season to taste and serve

Slow Cooker Pork and Green Chile Stew
Servings: 6 • Serving Size: little over 3/4 cup • Old Points: 6 pts • Calories: 253 • Fat: 9 g • Carbs: 5.5 g • Fiber: 0.5 g • Protein: 33 g • Sugar: 1.5 g Sodium: 836 mg (without salt)

• 
2 lbs* boneless pork loin roast, lean, all fat trimmed off
• salt and pepper to taste
• cooking spray
• 2 tbsp unbleached all-purpose flour
• 
3/4 cup diced onion
• 2 cans (4.25 oz each) whole green chiles, sliced into thick rounds
• 2 tbsp chopped jalapeño, or more to taste

• 10 oz can diced tomatoes and green chilies (Ro*Tel Mild)

• 1/2 cup fat-free low-sodium chicken broth
• 
1 tbsp cumin
• 1/2 tsp garlic powder

• salt and fresh ground black pepper, to taste

  
  Cut pork into 2-inch pieces. Season with salt and pepper.
  Heat a large non-stick skillet on high heat; when hot lightly spray the pan with oil and brown the pork over medium heat on all sides, about 3 - 4 minutes total. Sprinkle 1 tbsp of flour over pork and stir to cook 30 seconds, sprinkle remaining flour over pork and cook an additional 30 seconds.
  Add browned pork to the crock pot, along with the remaining ingredients.
  Cook on LOW for 8 hours or HIGH for 4 houts (if using a Dutch oven, cook on low heat for 3-4 hours). When done, adjust season, salt and pepper to taste if needed.
  
  Makes about 5 cups.

November 1-November 6

Friday, November 1-  Apple themed dinner tonight.  I am using my older apples from a previous box to make oven baked apples and pork chops served along side apple stuffed acorn squash and fresh green beans both from my box.
Apple Stuffed Acorn Squash

• 2-3 apples peeled, cored and large diced
• Acorn squash cut in half seeds removed
• 2 tablespoons brown sugar
• 1-2 tablespoons butter
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Mix spice mixture together toss into diced apples.  Scoop half of apple mixture into each half of the acorn squash.  Place half of butter on top of each acorn half.  Bake in a 350 degree oven for 1 hour.  In baking dish pour a water onto bottom of pan to cover dish.

Apple Pork Chop Bake

• 4 pork chops seasoned with salt and pepper
• 3 apples peeled, cored and diced
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg
• 2 tablespoons Melted butter
• 2 tablespoons brown sugar

Arrange seasoned chops in cover baking dish.  Combine spices and brown sugar, add apples and butter, toss to coat.  Pour apple mixture evenly over chops.  Cover and bake 20-30 minutes in a 350 degree oven. Last 10 minutes remove lid.

Saturday, November 2-   Tonight we are treating ourselves to dinner out or at least take out.

Sunday, November 3- After hiking today we had a late lunch so dinner will be leftovers.

Monday, November 4-  I'd like to bake a full herbed seasoned chicken tonight along with my butternut squash casserole and corn pudding using the corn, onion, and squash from my box.

Butternut Squash Casserole- from Williams-Sonoma

Casserole:

4 cups butternut squash puree

1/2 cup sugar

1 cup milk

1 tsp vanilla

1 tsp orange extract

1/4 tsp salt

2 Tbsp all-purpose flour

3 large eggs

4 Tbsp unsalted butter, melted

Topping:

1 cup vanilla wafers, crushed

1/2 cup unsalted butter, melted

1 cup brown sugar

1. Preheat oven to 425 F. Lightly grease a casserole dish (4 - 6 cup capacity).

2. Combine squash puree, sugar, milk, vanilla, orange extract, salt, flour, eggs and melted butter. Pour into the prepared casserole dish. Bake for 45 minutes or until set.

3. Meanwhile, make the topping. In a medium bowl, combine crushed vanilla wafers, melted butter and the brown sugar. Sprinkle over top of the cooked casserole and return to the oven to brown for an additional 10-15 minutes. Serve warm.

Corn Pudding (recipe from Just Right Menus)

1 can (14 3/4 oz) corn, drained - - or 1 1/2 to 2 cups of fresh corn, 3-4 ears' worth
2 eggs, lightly beaten
1 c. evaporated milk
1/4 c. sugar
2 1/2 TB flour
2 TB melted butter
salt to taste

1. Preheat oven to 350°. 
2. Combine all ingredients together. 
3. Pour into a greased pan/dish (about the size of a 10" round dish) 
4. Bake 350° for 50 - 60 minutes, or until brown on top and sides. If you're not sure if it's done, insert the tip of a butterknife into the center. If you can move the pudding over & see the bottom of the pan without the pudding running back over, it's done.

Tuesday, November 5-  I have a great number of peppers from my box along with a hearty amount of corn on the cob.  So, I will either make sausage and peppers over spaghetti or stuffed peppers for the grown ups and Mac n' Cheese for the girls along with fresh corn on the cob will make up tonight's meal.

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

Wednesday, November 6-  Scout night so it's fajitas with any leftover peppers and onion from my box along with any potato and macaroni salad we picked up over the weekend.

Thursday, November 7- Not sure what tonight will bring either a new dish or leftovers....

Oct. 25-Oct. 31

Well I never made a menu online for last week. But I put things together for this week.

With apples from previous boxes I am making my zucchini bread but replacing the zucchini with diced apples.
Apple Bread

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 teaspoons ground cinnamon
• 1/4 teaspoon baking powder
• 3 eggs
• 2 cups white sugar
• 3 teaspoons vanilla extract
• 1 cup vegetable oil
• 3 cups diced apples

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift together flour, salt, soda, cinnamon, baking powder.
3. Beat eggs. Add and mix well sugar, vanilla, and oil. Add apples to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 loaf pans.
4. Bake at 350 degrees F (175 degrees C) for 1 hour.

Friday, October 25-  Chicken Cordon Blue with fresh cooked broccoli from my box and cheesy rice.  I prefer to roll the raw tenderized chicken breast up with the ham and cheese then dip it in a bread mixture to bake in the oven.  My mother-in-law pan fries the chicken then layers it with the ham and cheese to bake in the oven to melt the cheese.

Saturday, October 26-  We decided to do take out tonight.

Sunday, October 27-  White Chicken Chili in the crock pot along with corn on the cob from my box.

White Chicken Chili

• 4 cans great Northern Beans (undrained)
• 2 cups chicken broth
• 1 teaspoon beef bouillon granules (or 1 cube)
• 1 onion diced (saute with 2-3 TBS flour to thicken if desired)
• 3 teaspoons ground cumin
• 2 teaspoons each of garlic powder and oregano
• 1/2 teaspoon cayenne pepper
• 4 oz diced chiles (drained)
• 4 cups cooked diced chicken
• 2 cups sour cream (16oz)
• 3 cups Monterey Jack cheese shredded
• 1/2 cup cilantro chopped, optional

1. Combine sauteed onions, beans, broth, bouillon, spices, chiles and chopped chicken in slow cooker.
2. Cook on low for 8-10 hours.
3. Last half hour add cheese and sour cream.  Stir to mix and melt.
4. Serve once cheese has melted and sour cream has combined with mixture.  Sprinkle cilantro over individual bowls if desired.

Monday, October 28- I plan on making chicken potpie for dinner tonight.

Chicken Pot Pie

• 2 deep dish pie shells 
• 1 can of cream of chicken soup (per a friend's suggestion I am using cream of chicken with herbs)
• Combination of fresh & frozen veggie mix- about 2 cups
• 2-3 cups cooked chicken 
• 3/4 cup milk 
• Salt and pepper to taste
• 1/2 teaspoon thyme

1. Boil chicken in chicken broth.  After it is cool cut in to small pieces 
2. Reserve broth and boil fresh or frozen vegetables for 5 minutes and drain.
3. Pre heat oven 375 degrees 
4. Mix chicken, vegetables, soup and milk in a medium bowl 
5. Add salt and pepper to taste and thyme
6. Pour mixture in pie crust cover with 2nd pie crust 
7. Cook pie for about 30 minutes or until crust is golden brown.  Allow to cool for 5-10 minutes before slicing.

Tuesday, October 29-  Pork tenderloin along with sauteed kale from my box and either homemade mashed potatoes or baked potatoes. I will prepare the kale as I do in the Kale and Orzo recipe.

Kale

Olive Oil

Pepper sliced or diced

Kale stem removed roughly cut

Red Pepper Flakes

2-3 Cloves Garlic minced

chicken broth or white wine or water 

• Heat the olive oil in a large skillet over medium heat. Cook the garlic and red pepper in the hot oil. Add red pepper flakes and broth or wine.  Stir the kale into the broth, cover the skillet with a lid, and cook for 10 minutes. Remove the cover and  add the beans.  Continue cooking and stirring until the kale is tender, about 10 minutes more (add more liquid if necessary).

October 30 and 31st-  Between a Halloween party and Halloween, dinner will be pizza one night and either leftovers or take out the other.

October 14-18

Monday, October 14-  A simple healthy meal for dinner tonight.  I'll use the fresh corn for the sweet poatoes and give my kids corn on the cob with their meals.  I'll be adding precooked chicken on top of the potatoes and along with my kids meals. (They aren't big Southwest sweet potato fans)

Stuffed Sweet Potatoes Southwestern Style

Yields: 4 | Serving Size: 1 potato | Calories: 215 | Previous Points: 4 | Points Plus: 5 | Total Fat: 2 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 15 mg | Carbohydrates: 43 g | Dietary Fiber: 8 g | Sugars: 3.5 g | Protein: 8.5 g |

• 4 small sweet potatoes
• 1 teaspoon olive oil
• 1 small red onion, diced
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 cup canned, chopped tomatoes with juices
• 1/2 cup cooked black beans
• 1/2 cup frozen corn kernels
• 2 tablespoons fresh chopped cilantro
• Sea salt and freshly ground pepper, to taste

Preheat oven to 400 degrees F.

Put the sweet potatoes on baking sheet and bake for 30 minutes. Remove from oven, prick a few times with a fork and put back in the oven for 30 more minutes or until tender.

While the sweet potatoes are baking, heat a medium skillet over medium heat. Add the olive oil and the onions. Cook for 2 minutes, until the onions are softened, but not translucent. Add the garlic and cook for 30 more seconds, and then add the cumin, chili powder, and a pinch of salt. Add the tomatoes, beans and corn. Stir until combined; add the cilantro and season with salt and pepper to taste.

To serve, remove the sweet potatoes from the oven, slice down the middle and season lightly with salt. Divide the filling between the potatoes and serve.

Tuesday, October 15-Girl Scout meeting tonght which means super quick and easy!  I'll probably make tortellini with a side salad from my produce box and a sliced bread.

Wednesday, October 16-  Another scout meeting, so another simple meal.  I'll fry up some of the pepper from my box along with onions to eat over fajitas.

Thursday, October 17-  If everyone is home for dinner, I'll make a pork tenderloin along with fresh green beans from my box and rice.

Friday, October 18-  Not sure yet where our family will be and what everyone will be up too.  I'll need to wait and see....

 

Stuffed Sweet Potatoes Southwestern Style

Yields: 4 | Serving Size: 1 potato | Calories: 215 | Previous Points: 4 | Points Plus: 5 | Total Fat: 2 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 15 mg | Carbohydrates: 43 g | Dietary Fiber: 8 g | Sugars: 3.5 g | Protein: 8.5 g |

Ingredients

• 4 small sweet potatoes
• 1 teaspoon olive oil
• 1 small red onion, diced
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 cup canned, chopped tomatoes with juices
• 1/2 cup cooked black beans
• 1/2 cup frozen corn kernels (optional, here's our recipe for Easy Roasted Corn.
• 2 tablespoons fresh chopped cilantro
• Sea salt and freshly ground pepper, to taste

Directions

Preheat oven to 400 degrees F.

Put the sweet potatoes on baking sheet and bake for 30 minutes. Remove from oven, prick a few times with a fork and put back in the oven for 30 more minutes or until tender.

While the sweet potatoes are baking, heat a medium skillet over medium heat. Add the olive oil and the onions. Cook for 2 minutes, until the onions are softened, but not translucent. Add the garlic and cook for 30 more seconds, and then add the cumin, chili powder, and a pinch of salt. Add the tomatoes, beans and corn. Stir until combined; add the cilantro and season with salt and pepper to taste.

To serve, remove the sweet potatoes from the oven, slice down the middle and season lightly with salt. Divide the filling between the potatoes and serve.

Read more at http://skinnyms.com/stuffed-sweet-potatoes-southwestern-style/#p9eBZjLvKiFOrKyg.99

• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 cup canned, chopped tomatoes with juices
• 1/2 cup cooked black beans
• 1/2 cup frozen corn kernels (optional, here's our recipe for Easy Roasted Corn.
• 2 tablespoons fresh chopped cilantro
• Sea salt and freshly ground pepper, to taste

Directions

Preheat oven to 400 degrees F.

Put the sweet potatoes on baking sheet and bake for 30 minutes. Remove from oven, prick a few times with a fork and put back in the oven for 30 more minutes or until tender.

While the sweet potatoes are baking, heat a medium skillet over medium heat. Add the olive oil and the onions. Cook for 2 minutes, until the onions are softened, but not translucent. Add the garlic and cook for 30 more seconds, and then add the cumin, chili powder, and a pinch of salt. Add the tomatoes, beans and corn. Stir until combined; add the cilantro and season with salt and pepper to taste.

To serve, remove the sweet potatoes from the oven, slice down the middle and season lightly with salt. Divide the filling between the potatoes and serve.

Read more at http://skinnyms.com/stuffed-sweet-potatoes-southwestern-style/#p9eBZjLvKiFOrKyg.99

Lemon Aspargus CousCous Salad- from Skinny Taste

As I posted my last menu I came across this recipe from Skinny Taste.  Although designed as a cold salad I am thinking of serving immediately after cooking for a side and then as my lunch cold the next day.

 (reposted from skinnytaste.com including pictures)

Lemon Asparagus Couscous Salad with Tomatoes

Pearl couscous (otherwise known as Isreali couscous) tossed with asparagus, tomatoes and lemon juice make a vibrant Spring pasta salad.

This salad can be eaten room temperature or chilled.

Pearl Couscous Salad with Lemon Asparagus and Tomato
Skinnytaste.com
Servings: 5 • Size: little over 1 cup • Old Points: 3 • Weight Watcher Points+: 4 pt
Calories: 170 • Fat: 4 g • Carb: 30 g • Fiber: 5 g • Protein: 6.3 g • Sugar: 0.0 g
Sodium: 10 mg (without the salt) • Cholest: 0 mg

• 6 oz whole wheat pearl couscous
• 3/4 lb thin asparagus spears, tough ends trimmed
• 1 1/2 cups grape tomatoes, quartered
• 1/4 cup red onion, minced
• 1-1/2 lemons, juiced
• 1 tbsp extra virgin olive oil
• 2 tbsp fresh parsley, minced
• Kosher salt, to taste
• fresh cracked pepper, to taste

Bring a large pot of salted water to a boil, add asparagus and cook until tender, about 3 minutes. Remove with a large slotted spoon and rinse in a colander in the sink under cold water to stop it from cooking. Add the couscous to the boiling water and cook according to package directions.

Chop it into small 1/2 inch pieces. Drain the couscous and rinse under cold water, place in a large bowl.

Add the chopped asparagus, tomatoes, red onion, lemon juice, olive oil, parsley, salt and pepper to the bowl.  Taste for salt and pepper and serve room temperature or chilled.

Makes 5 1/2 cups.

Abbreviated Week of Menus May 6- May 9

On Friday my Box was comprised of:

• Carrots
• Kale
• Strawberries
• Lettuce
• Tomato
• Add on of Collards
• Add on of Asparagus

The carrots will be used as a side this week but they are also great for a healthy school snack!  The strawberries have been great with breakfast as well as for dessert with a little whip cream!

Since I am late composing my weekly menu I will just pick up with Monday.
Monday, May 6-  Grilled chicken, grilled asparagus and cous cous. 

Tuesday, May 7-  We have enjoyed the Kale with Orzo recipe many times and it allows any protein accompaniment.  Tonight I serve it with Italian sausage.  I may eliminate the beans in tonight's meal.

Orzo with Kale

• 1/4 teaspoon ground turmeric
• 1 cups uncooked orzo pasta
• 2 tablespoons olive oil
• 3 cloves garlic, sliced
• 1 Red Bell Pepper, diced
• 1 cup Chicken Broth or White Wine
• 1/4 teaspoon crushed red pepper flakes
• 1 bunch kale, stems removed and leaves coarsely chopped
• 1 15oz can of white beans drained and rinsed
• 1 diced tomato or cherry/grape tomatoes halved
• 1 large lemon, juiced
• 1/4 teaspoon ground nutmeg
• 1/4 cup grated Parmesan cheese, or to taste
• salt and black pepper to taste

Directions

1. Bring a large pot of lightly-salted water to a boil; sprinkle the turmeric over the boiling water and stir in the orzo; return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes; drain. Scrape into a mixing bowl and set aside.
2. While orzo is cooking, Heat the olive oil in a large skillet over medium heat. Cook the garlic and red pepper in the hot oil. Add red pepper flakes and broth or wine.  Stir the kale into the broth, cover the skillet with a lid, and cook for 10 minutes. Remove the cover and  add the beans.  Continue cooking and stirring until the kale is tender, about 10 minutes more (add more liquid if necessary). Stir the kale mixture into the orzo along with the lemon juice, nutmeg, Parmesan cheese and tomatoes. Season with salt and pepper. Serve warm or at room temperature.

Nutritional Information

Calories: 206  Total Fat: 4.2g  Cholesterol: 2mg  Sodium: 91mg  Total Carbs: 36.1g Dietary Fiber: 2.8g  Protein: 7.9g

 

Wednesday, May 8- Collards, grilled pork chops and mashed potatoes will be dinner.  (of course if the collards are still good, I may have waited too long to prepare them.  In which case I will grill some more asparagus instead.  Since my girls don't care for collards, I will serve carrots from my box to them.)

Collard Greens (from allrecipes)

1 tablespoon olive oil 3 slices bacon 1 large onion, chopped 2 cloves garlic, minced 1 teaspoon salt

1 teaspoon pepper 3 cups chicken broth 1 pinch red pepper flakes 1 pound fresh collard greens, cut into 2 -inch pieces

Directions:

1.	Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
2.	Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Thursday, May 9- Book Club tonight so a fairly simple dinner is needed.  I will need to give this a little more thought.  Maybe Swedish Meatballs over egg noodles but it all depends on what veggies I still have in my box.