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.

Febraury 23- Febraury 28

The Bowties with White Beans and Spinach worked well and will be made again in the future.  I didn't make the pork or sweet potato recipes last week.  So they will get bumped to another night.  

Thursday, February 23-  With this exceptional Spring weather, I am in the mood to grill hamburgers!  I haven't decided on a side yet.  I want to keep it low calories so I discovered this yummy side on Skinnytaste.com 

BLT Macaroni Salad
Gina's Weight Watcher Recipes
Servings: 7 • Serving Size: 1 cup • Points: 3 pt

• 8 oz uncooked elbows, low carb or whole grain (brown rice pasta for gf)
• 4 slices 25% reduced fat center cut bacon
• 2 large ripe tomatoes, beefsteak or vine ripe, diced small (1 can of diced tomatoes drained can be substituted)
• 4 tbsp reduced fat mayonnaise (I didn't have reduced fat mayo- so I used 2 tbsp Reduced Fat Sour Cream & 2 tbsp Mayo)
• 1-2 teaspoons of Tastefully Simple's Garlic Garlic or Onion Onion
• salt and fresh pepper to taste
• 2 cups baby spinach

In a large skillet cook bacon on medium-low heat until crispy on both sides.

In a large pot of boiling salted water, cook pasta according to package directions.

Chop tomatoes and combine it along with any accumulated juice with mayonnaise, spices and pepper in a medium bowl. Drain pasta and rinse with cold water to cool. Combine pasta with tomatoes and spinach mixing well. Toss in bacon right before serving.

Friday, February 24-  Tonight is special GNO with my daughters.  Chili's here we come!

Saturday, February 25-  I think I will make the Pork Chops with Carrots and Oranges this evening.

Pork Chops with Carrots and Oranges 

WW Pts: 2 for carrots; 2oz Pork 3pts.

• 2 teaspoon(s) honey
• 1/2 teaspoon(s) ground cumin
• 2 tablespoon(s) olive oil
• Kosher salt and pepper
• 1 1/2 pound(s) medium carrots, cut into 2-in. pieces (halved lengthwise if large)
• 1  navel orange, cut into wedges
• 1 teaspoon dill (optional)
• 4  1-in.-thick pork chops, trimmed (about 1¼ lb total)

1. Heat oven to 400°F. In a small bowl, whisk together the honey, cumin, 1 Tbsp oil, ½ tsp salt and ¼ tsp pepper.
2. Toss the carrots with the honey mixture.  Season pork chops with salt and pepper (and dill is using).  
3. Arrange pork and carrots in deep dish covered baker. Nestle the oranges among the carrots, cover and roast until the carrots are tender and pork is cooked through, 30 to 45 minutes.

Sunday, February 26-  I have wanting some fish.  So I will search for some ideas and purchase some fresh fish over the weekend for tonight's meal.  If I don't come across another recipe I will most likely make this simple dish I found on Skinnytaste.com and serve it with the red potato salad I also found on Skinny Taste.

Baked Garlic Lemon Tilapia
Gina's Weight Watcher Recipes
Servings: 6 servings • Total Time: 15 minutes • Points: 5 pts

• 6 (6 oz each) tilapia filets
  
• 4 cloves garlic, crushed
• 2 tbsp butter
• 2 tbsp fresh lemon juice
• 4 tsp fresh parsley
• salt and pepper
• cooking spray

Preheat oven to 400°.

Melt butter on a low flame in a small sauce pan. Add garlic and saute on low for about 1 minute. Add the lemon juice and shut off flame.

Spray the bottom of a baking dish lightly with cooking spray. Place the fish on top and season with salt and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley. Bake at 400° until cooked, about 15 minutes.

Baby Red Potato Salad
Gina's Weight Watcher Recipes
Servings: 6 • Size: 3/4 cups • Points: 2 pts

• 4 cups baby red potatoes, cut in small pieces
• 1/2 cup green bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 3 scallions, diced
• 1 tsp dijon mustard
• 1 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tbsp reduced fat mayonnaise
• salt and fresh pepper

Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.

While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.

Monday, February 27-   I am contemplating making the Sweet Potato and Black Bean Burritos tonight, the recipe I never made it to last week.

Sweet Potato and Black Bean Burritos  

WW Pts: 7 for 2 burritos using Fiber Ole tortillas & 2% Mexican Cheese 28g

• 1 tablespoon(s) olive oil
• 1 large sweet potato, peeled and cut into 1/2-in. pieces
• 1 medium red onion, half chopped and half thinly sliced
• Kosher salt and pepper
• 1 15 1/2 ounce(s) can black beans, rinsed
• 1 tablespoon(s) chopped chipotle peppers in adobo
• 1 small bunch spinach, thick stems discarded, leaves coarsely chopped
• 6- ounce(s) Monterey Jack cheese, coarsely grated
• 4 large flour tortillas

1. Heat 1 Tbsp of the oil in a large skillet over medium heat. Add the sweet potato, chopped onion and 1/2 tsp salt and cook, covered, stirring occasionally, until tender, 10 to 12 minutes.
2. Add the beans and chipotles and cook, stirring occasionally, for 2 minutes. Add the spinach and cook, tossing, until it begins to wilt, 1 to 2 minutes. Divide the cheese and potato-bean mixture among the tortillas (about 1 cup each) and roll up to form burritos. Wipe out the skillet and heat over medium heat. Cook the burritos (seam-side down first) until golden brown, 2 to 3 minutes per side.

Tuesday, February 28- I recently received my latest edition of Southern Living magazine.  I think I will look for inspiration there for this evening's meal.

February 16- February 22

I made the pot roast but wasn't overly impressed.  I think there are better recipes still out there for me to discover.   Of course the Feijao and rice was excellent and the sausage dish last week was very tasty.

Thursday, February 16-  Well the chili got held to tonight.  WW Pts: 3- 1 cup

Friday, February 17-  We have decided to treat our family with dinner out on the town tonight.

Saturday, February 18- This recipe taken from Woman's Day, originally called for broccoli.  Not a big broccoli fan, I substituted it with baby spinach.  Below is my altered recipe.

Bow Ties with White Beans and Spinach WW Pts: 5 per cup

• 1/2 box bow-tie pasta
• 1 tablespoon(s) olive oil
• 3 cups baby spinach
• 2 clove(s) garlic, finely chopped
• 1 1/2 cup(s) low-sodium chicken broth
• 1 can(s) (15-oz) cannellini or other white beans, rinsed & drained
  
• 1 teaspoon(s) grated lemon zest
• 1 tablespoon(s) fresh lemon juice
• 1/3 cup(s) grated Parmesan cheese

Directions

1. Cook pasta according to package directions. Drain the pasta and return it to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat.  Add the garlic and cook, tossing, for 1 minute.
3. Add the broth and bring to a simmer.  Add spinach, stirring occasionally, until the spinach is just wilted. Add the beans, lemon zest and juice and cook until heated through, 2 minutes.  For a little heat, add a sprinkle of crushed red pepper flakes.
   
4. Toss the pasta with the spinach and bean mixture and serve with the cheese.

Sunday, February 19-  My husband is been great at throwing together delicious stir fry meals.  Tonight, I hope he'll whip up yet another fantastic Asian Stir Fry.

Monday, February 20-  I found this recipe at Woman's Day website.  Again I have altered the original recipe, I am hoping my changes pay off and all works out well!

Pork Chops with Carrots and Oranges 

WW Pts: 2 for carrots; 2oz Pork 3pts.

• 2 teaspoon(s) honey
• 1/2 teaspoon(s) ground cumin
• 2 tablespoon(s) olive oil
• Kosher salt and pepper
• 1 1/2 pound(s) medium carrots, cut into 2-in. pieces (halved lengthwise if large)
• 1  navel orange, cut into wedges
• 1 teaspoon dill (optional)
• 4  1-in.-thick pork chops, trimmed (about 1¼ lb total)

1. Heat oven to 400°F. In a small bowl, whisk together the honey, cumin, 1 Tbsp oil, ½ tsp salt and ¼ tsp pepper.
2. Toss the carrots with the honey mixture.  Season pork chops with salt and pepper (and dill is using).  
3. Arrange pork and carrots in deep dish covered baker. Nestle the oranges among the carrots, cover and roast until the carrots are tender and pork is cooked through, 30 to 45 minutes.

Tuesday, February 21-  Madi Gras!  We are attending a friend's party this evening.

Wednesday, February 22- I'm not sure if my husband will be home tonight for dinner.  If not, it will either be pasta or fajitas.  If he will be joining us, I am contemplating making the below recipe found at Woman's Day.

Sweet Potato and Black Bean Burritos  

WW Pts: 7 for 2 burritos using Fiber Ole tortillas & 2% Mexican Cheese 28g

• 1 tablespoon(s) olive oil
• 1 large sweet potato, peeled and cut into 1/2-in. pieces
• 1 medium red onion, half chopped and half thinly sliced
• Kosher salt and pepper
• 1 15 1/2 ounce(s) can black beans, rinsed
• 1 tablespoon(s) chopped chipotle peppers in adobo
• 1 small bunch spinach, thick stems discarded, leaves coarsely chopped
• 6- ounce(s) Monterey Jack cheese, coarsely grated
• 4 large flour tortillas

1. Heat 1 Tbsp of the oil in a large skillet over medium heat. Add the sweet potato, chopped onion and 1/2 tsp salt and cook, covered, stirring occasionally, until tender, 10 to 12 minutes.
2. Add the beans and chipotles and cook, stirring occasionally, for 2 minutes. Add the spinach and cook, tossing, until it begins to wilt, 1 to 2 minutes. Divide the cheese and potato-bean mixture among the tortillas (about 1 cup each) and roll up to form burritos. Wipe out the skillet and heat over medium heat. Cook the burritos (seam-side down first) until golden brown, 2 to 3 minutes per side.

Lacking Inspiration....

Well I have been really good and continue to make warm meals at home for my family.  Unfortunately, I have lost inspiration and have been stuck in a pretty boring dinner menu.  The same pasta and fajita meals seem to find their way onto our dinner table at least once a week.  Mind you, in the past it was rare to eat the same meal 2 weeks in a row (unless of course it was left over night).  Without my weekly delivery of produce to dictate our menu as well as create inspiration and drive us to try new foods, I am left to fall into this dismal spiral of uninteresting meals- although still tasty.

So as well as being committed to continue to create homemade and healthy meals for my family, I will pledge to become more creative and inspired again!

Thursday, February 9- Marinated Grilled Sliced Steak over Brazilian Rice Beans will kick off my menu!

The steak will be marinated in lime juice, olive oil, salt, pepper, cumin and chili pepper.  After marinating it will be grilled and served over Brazilian Black Beans (Feijão) and Rice.

Feijao WW Pts: 1

1-2 cans black beans

2 cloves garlic (pressed)

bacon (chopped)

black pepper

1. Fry up bacon until crispy
2. Add garlic and saute
3. Add beans with juices and add about 1/4 cup water to pan
4. Simmer for 10 minutes
5. Serve over rice.

Rice WW Pts: 3

1 small onion diced

1-2 garlic cloves minced

1 cup long grain rice

1 1/2 cups water

1 tsp salt

1. Saute onion until soft
2. Add garlic and saute.  Add rice and stir fry.
3. Add water and salt, bring to boil.
4. The water level will begin to drop.  Cover and reduce heat.
5. When the rice is cooked, turn off the heat and let the rice rest for about 10 minutes.

Friday, February 10-  I have adapted several recipes to create tonight's meal of Pasta with Sausage, Beans and Greens.

Pasta with Sausage, Beans and Greens WW Pts: 8

• 3 cups small sized pasta (i.e. shell)
• 3/4 lb. Italian turkey sausage - half hot, half sweet or plain
• 3 cups of kale, broccoli rabe, or baby spinach, chopped (if using kale, or leafy green, remove and discard center stem) **I will be using spinach**
• 2 tsp sage
• 3 garlic cloves, minced
• 1 1/2 to 2 cups chicken stock
• 1 15-ounce can of white beans, rinsed and drained
• 1/4-1/2 teaspoon hot red pepper flakes
• 1/4 cup grated fresh Parmesan cheese

1. Cook pasta in salted water as directed on the package, until al dente.
2. While pasta is being prepared, sauté Italian sausage until brown - about 8 minutes crumbling sausage. Use a slotted spoon to remove sausage from pan. Add garlic and sage to the same skillet; stir/saute for about 30 seconds or until fragrant. 
3. Add in the beans, spinach and broth; bring to boil.
4. Lower heat and simmer about 5 minutes or until spinach is just tender.
5. Add pasta and sausage to green mixture and Parmesan cheese (optional). Add chile pepper flakes, salt and pepper to taste and simmer until heated through. Serves 6- 1 1/2 cups.
   **I had purchased fully cooked Italian chicken sausage earlier in the week.  I will dice this up and saute in place of the loose turkey sausage.**  

Saturday, February 11-  I came across this concept for dinner while searching for inspiration on the internet.  Southwestern Chicken Bake - Take a taco seasoning packet and empty into a plastic bag.  Add chicken and shake to coat.  Bake chicken in a 350 degree oven until cooked through.  I will serve the chicken with any left over rice and beans.  If there aren't any leftovers then I might bake the chicken with sliced peppers and onions and then serve the dish as fajitas or even over rice.  Still working out the serving part of the meal :)
Sunday, February 12-  With the wintry weather, I feel like roasting.  I stumbled across this recipe and was instantly drawn to it, Beef Roast Braised in Zinfandel, www.simplyrecipes.com. Beef Roast Braised in Zinfandel Recipe 1 (3 1/2 pound) chuck roast, boneless Salt and ground black pepper 4 oz pancetta, cut into 1/4-inch cubes 2 medium onions, chopped medium (about 2 cups) 2 medium carrots, chopped medium (about 1 cup) 2 ribs celery, chopped medium (1 cup) 1 Tbsp tomato paste 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon) 1 (750 ml) bottle Zinfandel wine (can substitute Cabernet Sauvignon) 1 can (14 1/2 ounces) diced tomatoes, drained 1 Tbsp chopped fresh oregano 1 teaspoon minced fresh rosemary 1 If your roast is very fatty, trim some of the fat. But it is important to keep some fat, as this will keep the roast moist while braising. In many supermarkets chuck roasts will already be properly trimmed. Salt the roast well and set aside at room temperature while you prepare all the other vegetables. 2 Pour a little water into a Dutch oven or other heavy, lidded pot. Set the pot over medium heat and add the diced pancetta. As soon as the water begins to simmer, lower the heat to medium-low and slowly crisp up the pancetta; the water allows some of the fat in the pork to render out without charring the pancetta. When the pancetta is crispy and brown, remove it with a slotted spoon and set aside. 3 Preheat the oven to 300°F. Pat the beef roast dry with a paper towel, increase the heat to medium and brown all sides in the pot. Once the meat has browned remove it to a bowl and add the onions, carrot and celery. Sprinkle salt over the vegetables while they cook. Increase the heat to medium-high and sauté for 2-3 minutes. 4 Add the tomato paste and stir well, sauté for another 1-2 minutes. Add the garlic and cook a minute more. Increase the heat to high and add the tomatoes, the pancetta, herbs and red wine. Nestle the beef roast into the pot, cover, place in the 300°F oven and cook for 3 hours. At the halfway point, use tongs to turn the beef roast over. 5 Remove the pot from oven and transfer beef to a large bowl; tent with foil to keep warm. Allow the liquid to settle in the pot for a few minutes, if you'd like, skim off some of the fat with a wide shallow spoon. If you have an immersion blender, use it to blend the contents of the pot. If you don't, use a whisk to help break down the vegetables. Boil the sauce until it is reduced to about 3 1/2 cups. Strain liquid through large fine-mesh strainer, pressing on solids with spatula to extract as much liquid as possible; you should have a couple cups strained sauce. Add any accumulated juices from the bowl you have the beef in. Boil the sauce again until it has reduced to 1 1/2 cups. Season sauce to taste with salt and pepper. 5 Cut the meat into roughly 1/2-inch-thick slices and pour the sauce over them. Serve with a bold red wine and crusty bread or mashed potatoes. Yield: Serves 6. Monday, February 13- A slow cooker meal works best for tonight due to limited time to prepare a great meal.  We made this for the Superbowl using our family recipe but substituting ground turkey for the ground beef. **I will update with recipe shortly.** WW Pts: 3- 1 cup Tuesday, February 14-  Well it is Valentine's Day and I really don't want to cook.  I think hubby will be bringing home a bento box from Red Bowl. Wednesday, February 15-  This is a crazy night with Girl Scout meetings and piano lessons.  Again, tonight needs to be simple and quick.  I think the girls will have Mac N' Cheese or quesidillas, 2 of their favorites.  My husband and I will eat later either leftovers or fajitas with peppers and onions.

January 23- January 29 Menu

Monday, January 23-  Tonight I am using the dark meat from the whole chicken we bought for yesterday's dinner, in my homemade chicken soup.  Sliced bread will accompany the soup.

Chicken Noodle Soup 2 WW Points

• 1 tsp olive oil
• 2 1/2 cups wide egg noodles
• 8-10 cups chicken broth
• 1 teaspoon poultry seasoning
• 2 clove minced garlic
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup diced carrot
• 1 cup of peas or green beans
• 1 tsp basil
• 1tsp oregano
• 1/2 tsp black pepper
• 2 tablespoons cornstarch
• 1/4 cup water
• 3 cups diced, cooked chicken meat

Directions

1. In a large pot or Dutch oven, heat olive oil.  Add garlic, onion and celery.  Saute for 5 minutes.  Add remaining vegetables and continue sauteing for additional 5 minutes.
2. Combine broth and seasonings into pot. Bring to a boil. 
3. Add chicken.  Cover and simmer 20 minutes.
4. Bring to boil and add noodles.  Reduce heat, cover, and simmer 10-12 minutes.
5. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Bring back to a boil.
6. Reduce heat and simmer for 10 minutes or heated through. 

Tuesday, January 24- Fajitas with peppers and onions and quesidillas for the girls will be tonight's dinner.

Wednesday, January 25-  It's Girls Night Out for me which means my girls and husband are on their own for dinner tonight. 


Thursday, January 26-  Tonight I am using my neighbor's Chicken Pot Pie recipe for dinner.  I made this once before and it was excellent!

Chicken Pot Pie 6 WW Pts

• 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)
• 1or 2 cans of veg-all vegetables (or combination of fresh & frozen veggie mix- I used carrots, celery, onion, peas & corn)
• 2-3 cups cooked chicken 
• 1/2-3/4 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.

Friday, January 27- Grilled steak and perogies along with a salad makes a delicious meal.

Saturday, January 28-  We have a Groupon voucher to use at East Coast Wings & Grill tonight!

Sunday, January 29-  I am not sure what tonight's meal will be.  Maybe some more delicious sausage and spinach raviolis?

January 16- January 22

The Barley Stew was excellent!  It does make alot.  I froze 2 quarts for later this winter.  I never made the Cider Pork, oh well.  I also skipped the risotto last week.  Each dinner was replaced with chicken fajitas and steak with roasted red potatoes.

Monday, January 16-  I wanted to make a tortellini soup.  I decided to make it healthier with chicken sausage and to my surprise actually found a recipe on allrecipes.com that used chicken sausage.  Below is the recipe with my changes to it.

Sweet Italian Chicken Sausage Tortellini Soup 5 WW Points

• 8oz Sweet Italian Chicken Sausage
• 2 1/4 teaspoons extra virgin olive oil
• 3 cloves garlic
• 1 onion diced
• 1 cup carrots chopped
• 1 cup celery chopped
• 1/4 cup white wine
• 28 oz chicken broth
• 9 ounces refrigerated cheese tortellini
• 1 can petite cut diced tomatoes, drained
• 1 teaspoon Italian seasoning
• 4 ounces baby spinach leaves

Directions

1. Heat large pot with half the oil to coat and saute chicken sausage until browned and internal heat is 165 degrees. Remove from pan, remove casings and slice into small pieces and set aside.
2. Meanwhile, finely mince the garlic cloves.  Heat remaining oil in pan, add garlic and onion and saute until onion tender, stir carrots and celery and saute 1-2 minutes.
3. Stir in wine and broth and bring to a boil. Add can of tomatoes and Italian seasoning and sausage. Simmer for 30-40 minutes.  In a separate pot cook tortellini. And drain.
4. Stir in spinach into soup and cook until the spinach wilts, 2 minutes.
5. Add tortellini to soup and cook 5 minutes.  Serve

Tuesday, January 17-  With a Girl Scouts meeting after dinner, I am opting for a simple meal.  I found this recipe on Good Housekeeping. 

Turkey Bean Stovetop Chili  WW Pts. 4

• 1 tablespoon(s) vegetable oil
• 1 large (10- to 12-ounce) onion, finely chopped
• 2 cloves minced garlic
• 1 1/4 pound(s) lean ground turkey
• Salt
• Pepper
• 1-2 red or yellow peppers, finely chopped
• 1 tablespoon(s) chili powder
• 2 teaspoon(s) ground cumin
• 2 can(s) (14-ounce each) tomatoes, fire-roasted and diced
• 2 can(s) (15 ounces each) no-salt-added white kidney (cannellini) or pink beans, rinsed and drained

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Directions

1. In 7- to 8-quart saucepot, heat oil on medium-high. Add onion and garlic and cook 5 minutes or until softened and brown, stirring occasionally.
2. Add turkey and 1/4 teaspoon each salt and freshly ground black pepper. Cook 3 minutes or until meat browns, stirring and breaking up meat with wooden spoon.
3. Add peppers; cook 4 minutes or until just softened, stirring occasionally. Add chili powder and cumin and cook 1 minute, stirring often.
4. Stir in tomatoes and beans. Heat to boiling, then reduce heat to simmer. Cook 20 minutes, stirring occasionally. Spoon into serving bowls.

Wednesday, January 18- On my own with the girls tonight and an evening filled with meetings and lessons, I will make simple Chicken Fajitas with grilled peppers and onions and quesidillas for the girls.

Thursday, January 19- Pizza and a Movie Night in Apex!  Kung Fu Panda 2

Friday, January 20- Leftovers will be tonight's meal.

Saturday, January 21- My husband put his culinary skills to use and made chicken sausage spinach and cheese stuffed ravioli served with a vodka sauce.  He used wonton wrappers for the ravioli.  They were awesome!

Sunday, January 22-  Rotisserie Chicken, biscuits and french fries will most likely round out tonight's football meal.  Go Giants!