Green Chili Brown Rice

Green Chili Brown Rice

Curried Chicken Salad

Curried Chicken Salad

Garden Quiche

6 to 8 servings
from saladsavoy.com

6 cups finely chopped white Salad Savoy
1 cup water
2 eggs
1 cup half-and-half
1 cup shredded Monterey Jack cheese
1 cup shredded Swiss cheese
1 teaspoon onion powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
One 9-inch ready-to-bake deep-dish pie crust

1. Preheat the oven to 350°F.
2. Place the Salad Savoy and water in a large soup pot. Cover, and cook over medium heat for 10 to 15 minutes, or until tender. Drain, let cool, and drain again, squeezing out any excess water.
3. In a medium bowl, beat the eggs and half-and-half until well combined. Add the Monterey Jack cheese, Swiss cheese, Salad Savoy, onion powder, nutmeg, salt, and pepper; mix well then pour into the pie crust.
4. Bake for 40 to 45 minutes, or until firm. Let sit for 5 minutes then cut into wedges and serve.

Extra green onions? Freeze them.

http://lunchinabox.net/2008/02/03/freeze-green-onions-in-plastic-drink-bottles/

How to grow your own pineapple

Baked Asparagus fries

Baked Asparagus Fries

Blueberry Lemon Trifle

Ingredients:

3 cups fresh blueberries, divided

2 cans (15-3/4 ounces each) lemon pie filling

2 cups (8 ounces) lemon yogurt

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

1 carton (8 ounces) frozen whipped topping, thawed

Lemon slices and fresh mint, optional

Directions:

Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries, and lemon and mint if desired. Yield: 12-14 servings.

Originally published as Blueberry Lemon Trifle in Quick Cooking July/August 2000, p36

Asian Chicken Stir Fry

Here is what's for dinner. I'm using fresh ginger and fresh garlic and the peapods and water chestnuts from the Bountiful Basket, Asian Veggie Pack. I will serve brown rice for the kids too :)

Asian Chicken Stir Fry

I still have eggplant...

Ok, don't judge me but I still have eggplant in my fridge. I don't love eggplant...but I refuse to waste it LOL.

For dinner I am going to use my eggplant with this recipe:

http://jen-thegoodlife.blogspot.com/2012/03/chicken-and-eggplant.html
We will also have some whole grain pasta and a nice big salad, yummm!


If you wanted to make this vegan substitute the chicken for tofu.  I think Morning Star farms chicken patties would be really good in this too (I'm not sure if they are vegan...but they are definitely vegetarian)

Wilted Bok Choy

Ingredients:

1 tablespoon sesame oil

1 bunch bok choy, sliced crosswise into 1/2-inch thick slices

1 tablespoon reduced-sodium soy sauce

1 teaspoon crushed red pepper flakes

Salt and ground black pepper

1/2 cup cashews

Directions:

Heat oil in a large skillet over medium heat. Add bok choy and saute 3 minutes. Add soy sauce and red pepper flakes and cook 2 more minutes, until bok choy stalks are tender-crisp and leaves are wilted. Season, to taste, with salt and black pepper. Arrange bok choy on plates and top with cashews just before serving.

Water Chestnuts

 Waterchestnuts are not nuts at all they are technically a "corm" with a dark brown exterior that needs to be peeled away to reveal a white crispy flesh.

Use water chestnuts whole, sliced or diced, fresh or lightly cooked in stir-fries.

Roasted Green Chilis

You can roast chiles under medium heat on the broiler, on a very hot grill, over open fire or on the stove top. For the stove top method it is helpful to use a metal steaming basket placed over the open flame. Place the chiles into the basket and keep the flame medium.

Ingredients:

Chiles

Directions:

Pre-heat broiler or grill, get fire ready or place the metal steamer over the open flame of a stove top
Place cleaned chiles under or over the heat and turn every minute or so until the skin is blackened. The entire chile will not be completely black, but it should be charred about 60%. It should take 5 to 10 minutes.Carefully remove the charred chiles from the heat source. Tongs are helpful for this.
Carefully place the chiles into a plastic baggie and seal it. This will steam the chiles to continue the cooking and make the skins easier to remove. Let the chiles sweat for 10-15 minutes. Use additional baggies if roasting a large number of chiles. Remove the chiles from the bag one at a time. As you remove them, rub the chiles to remove the skins. Use a knife to remove any skin that sticks. When the chiles are all peeled, you can use them immediately for best flavor, or freeze them for later use.

Roasted Brussel Sprouts

Serves: 6

Calories: 109; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 4 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 269 milligrams

Ingredients:

1 1/2 pounds Brussels sprouts

3 tablespoons good olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Directions:

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Mini Stuffed Potatoes

Ingredients:

2 pounds Red potatoes or Yukon gold potatoes (1 1/2 to 2 inches in diameter)
1 (8-ounce) package cream cheese, softened, to make light use fat free cream cheese
1 cup sour cream, to make it like use fatfree sour cream or non fat greek yogurt
1/2 cup cooked, crumbled applewood smoked bacon, divided, To make it light use turkey bacon or veggie bacon
2 teaspoons roasted mashed garlic
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, plus more for garnish
1/2 cup finely grated sharp Cheddar cheese, to make it light use fatfree cheese
3 tablespoons chopped green onion, plus more for garnish

Directions:

Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
In a large Dutch oven, place the potatoes and enough water to cover and bring to a boil. Boil until just tender, about 8 minutes. Drain and let cool. Cut the potatoes in half crosswise. Cut a thin slice off the round end of each potato half to stand upright. Using a melon baler, scoop out the centers of the potatoes, leaving a 1/4-inch thick shell. Reserve the potato pulp.
In a medium bowl, combine the potato pulp, cream cheese, sour cream, 1/4 cup bacon, garlic, 1 teaspoon salt and pepper. Mash with a potato masher until well combined. Stir in the Cheddar cheese, and green onions.
Sprinkle the insides of the potato shells with the remaining 1/2 teaspoon salt. Spoon the potato mixture evenly into the potato shells and top with the remaining 1/4 cup bacon. Place the stuffed potatoes on the prepared baking sheet and bake until lightly browned, about 20 minutes. Garnish with green onions and freshly ground pepper, if desired.

Fruit Skewers

**OPTION**Put in the freezer and eat when you want ice cream or a popcicle

5 Servings

Calories 61, Fat 0g, Carbs 15.4 g, fiber 2g, Protein 1g

Ingredients:

5 large strawberries, halved
1/4 cantaloupe, cut into balls or cubes
2 bananas, peeled and cut into chunks
1 apple, cut into chunks
20 skewers

Directions:

Thread the strawberries, cantaloupe, banana and apple pieces alternately onto skewers, placing at least 2 pieces of fruit on each skewer. Arrange the fruit skewers decoratively on a serving platter or freeze for a frozen treat.

Small Yellow Mango

These mangos are called champane Mangos or Atalufo.

How do you know if it’s ripe? By its color! The Ataluf mango turns from a soft green to a deep golden yellow when it is fully mature.
When ripe, the mango feels soft when given a gentle squeeze and when a sweet, fragrant scent emanates from the stem-end of the fruit.  You should know that some mango varieties may stay green, even at maturity.  Ataulfo are more prone to color change, which develop smooth yellow skin with a slight red blush.
If you purchase your mangos on the green side, simply place them in a fruit basket or bowl and keep them at room temperature. If you do not want to wait a few days to let them mature, you can propel the mangos’ ripening process at home by storing them in a paper bag at room temperature. Mangos, like tomatoes and avocados, produce ethylene gas; this is the fruit’s natural way of ripening.
Mangos may be refrigerated once they are ripe to prolong shelf life, but not before. Typical shelf life for a mango is 7-14 days, on average

Conventional Basket 02/25/12

This is what we got in Altus OK.

Fruit

1. Apples
2. Cantalope
3. Pears
4. Kiwi
5. Mango
6. Banana

Veggies

1. Potato
2. Cauliflower
3. Broccoli
4. Cucumber
5. Butter Leaf Lettus

Wheat Berry Salad with Goat Cheese

6 (1 1/3 cup) servings
Cal 253, Fat 9.7g, Protein 9.2g, Carb 35.7g, Fiber 6.8g

Ingredients:

1 1/4 cups wheat berries (hard winter wheat)
2 1/2 cups chopped english cucumber
2/3 cup thinly sliced green onions
1 1/2 cups chopped arugula
6 Tbs minced flat leaf parsley
1 Tomato diced or 1 pint grape tomatoes, halved
1 Tbs lemon zest
3 Tbs lemon juice
1 tsp salt
1/2 tsp black pepper
1/2 tsp sugar
2 Tbs olive oil
3 oz crumbled goat cheese

Directions:

cook wheat Cooked Wheat Berries. and chill.  Add all ingredients and enjoy.

Wheat Sprouts



You can sprinkle them in salad or yogurt. You can dry them in the oven and grind them into (living) flour.

Ingredients:

- 1/2 cup wheat

- Sprout jar or wide mouth jar with a screen cut to fit the lid or you can drape a cheese cloth over the jar and secure it in place with a rubber band 

- water

Directions:

Place 1/2 cup of wheat berries in the jar and 2 cups of water. Soak 12 hours. Drain and rinse twice a day and they will be ready to enjoy in 36-48 hours.

Cooked Wheat Berries

2 cups hard winter wheat
7 cups cold water
1 tsp salt

Place in a large heavy saucepan. Add water and salt. Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally. Drain and rinse. To serve hot, use immediately or cover and refrigerate for up to 2 days or freeze for up to 1 month.

Per 1/2 cup: 151 calories; 1 g fat, 29 g carbs, 6 g protein,4 g fiber

Broccoli Cheese Soup

Sooo yummy!

12 servings
Cal 256, Fat 17.9g, Protein 9.4g, Carbs 14.5g, Fiber 1.2g

Ingredients:

1 stick of butter
1 onion
2 bunches of fresh broccoli chopped
4 (14.5 oz) cans chicken broth or homemade
1 (2lb) loaf of velveeta
2 cups of milk
4 cloves of fresh garlic
2/3 cup corn starch
1 cup water

Directions:

In a stockpot, melt butter over medium heat. Cook onion and gresh garlic in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, and stir in cheese cubes until melted. Mix in milk. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Gorganzola Potato Salad

7- (1/2 cup) servings
Cal 97, Fat 3.2 g, Protein 3.2g, Carbs 13.6g, Fiber 2.5

Ingredients:

7 small potatoes
1 Tbs olive oil
1/3 cup fat free blue cheese dressing
1/4 cup crumbled gorganzola or blue cheese
1/2 tsp greshly ground pepper

Directions:

Preheat oven 450 degrees. Combine potatoes and oil in a bowl and toss to coat. Place potatoes in a baking sheet. Bake for 30 min until tender. While the potatoes are cooking combine dressing, cheese and pepper in a bowl. Pour dressing over hot potatoes and toss gently to coat. Serve immediately.

Heirloom Tomato Salad with Ricotta Cream

Yeild: 6 Servings
Cal 168, Fat 4.9g, Protein 7.6g, Carb 26.7g, Fiber 3.7g

Ingredients:

6 slices bread (example: BB sour dough, or Olive oil Bread)
olive oil or cooking spray
1 garlic clove
1/2 cup ricotta cheese
1/2 cup sour cream or silken tofu
2 Tabl of water (if using Tofu)
2 Tabl fresh lemon juice (if using Tofu)
1 garlic clove minced
6 medium tomatoes, cut 1/3 in thick
1/4 cup basil cut into chiffonade(thin ribbons)
1 tsp fresh ground pepper

Directions:

Heat a pan or grill or grill pan. Brush or spray oil on the bread, grill 2 min on each side until toasty and light brown. Remove from the grill. Cut a clove of garlic in half and rub the cut side of the garlic on each side of the bread. Set bread aside. Combine riccota, and sour cream and blend until smooth. If using tofu combine riccota, tofu, water and lemon juice and belnd in a food processor until smooth. Place bread on plate and place an even amounth of tomatoes on the bread. Place the cream mixture on top of the tomatoes and garnish with basil and fresh cracked pepper.

Crisp

A crisp made with yummy granola :)

1 cup honey-sweetened granola

3 tablespoons all-purpose flour

1/4 cup packed brown sugar or honey

1/4 cup butter

5 cups fresh peaches or apples or pears - peeled, pitted and sliced

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice (optional)

1/4 cup chopped pecans (optional)

Directions:

Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, combine the granola, 3 tablespoons flour, and brown sugar. Cut in the 1/4 cup butter until crumbly. Place fruit slices in an 8-inch square baking dish. Sprinkle with remaining 1 tablespoon flour.  Sprinkle with cinnamon, nutmeg, allspice, and pecans. Scatter the granola mixture over the peaches. Bake in preheated oven for 30 minutes, or until golden brown.

New Favorite Snack!

You probably already know this and I am the last person on the planet to figure out that yogurt and granola is yummmy!!

I always eat Fage Greek Yogurt because it is clean, it has less sugar and more protein. Strawberry and Peach are the only flavors here in Altus OK :) but they have a few others when I checked out their website. I put the Granola from Bountiful Baskets on it and it is amazing!!!!!

Homemade Chicken Stock

Chicken Stock

Chicken Picatta

Chicken Piccata

Mango-Strawberry-Orange Popsicles!

I saw this on Facebook. Thank you Dayle's Dish for posting!!

Ingredients:

2 cups mango

1 cup fresh squeeze orange juice

14 strawberries

2 tablespoons honey

Directions:

blend well! and pour into Popsicle molds or paper cups and freeze for 30 min and then place Popsicle sticks in place. (Approximately 60 calories each.)

Easy Ratatouille

4 servings

Per serving(369g): 168 Calories, 9g Fat, 19g Carbs, 8g Fiber, 7g Protein









Ingredients:

1 large eggplant
2 Tbls extra virgin olive oil
Salt and freshly ground black pepper
1 medium zucchini, roughly chopped
1 medium onion, roughly chopped
1 bell pepper
8 oz mushrooms
1 tablespoon fresh thyme leaves, chopped
1 tablespoon minced garlic
2 medium tomatoes (or 3 canned plum tomatoes, drained), roughly chopped
1/4 cup minced fresh parsley or basil leaves, for garnish.
1/4 cup Fresh grated parmesan cheese

Directions:

1.Trim the eggplant and cut it into 1-inch cubes. If the eggplant is large, soft or especially seedy, sprinkle the cubes with salt, put in a colander and let sit for 30 to 60 minutes. Rinse, drain and pat dry.2. Put the oil in large skillet and turn heat to medium. Add onion, garlic, salt and pepper sautee for 5 min or until tender. Add the eggplant, cook, stirring occasionally, until soft and golden, 15 minutes. 3. Add zucchini, bell pepper, mushrooms and thyme cook, stirring occasionally, until they soften, about 2 or 3 minutes. Add the tomatoes and keep cooking until the tomatoes begin to break down, another few minutes. Remove the pan from the heat, taste and adjust the seasoning if necessary, garnish with the herb and parmesan cheese, and serve.

Marinara Sauce

2 Quarts

10 big garden tomatoes, or 15 romas or 2- 38 oz cans of tomato(don't drain)

1 Large onion or 2 Small, chopped

2 stalks celery, chopped

2 carrots, chopped

3 Tablespoons olive oil

1 bay leaf

6 cloves garlic, minced

2 Tbls Fresh Basil or 2 teaspoons dried basil

1 Tbls Fresh Oregano or 1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 teaspoons sugar or honey or splenda

2 teaspoons balsamic vinegar

1 Tbls Butter

Bring water in a large stockpot to a boil. Drop half of the tomatoes into the boiling water and boil for 45 seconds. Remove to a big bowl of ice water. Repeat with the other half of the tomatoes.Peel the skins off of the tomatoes, they should slide right off after you break the skin. Cut out cores and cut tomatoes into big 2-3 inch chunks. put in a bowl and set aside. Sautee the onion and garlic in the oil for 10 mins over medium heat until translucant. Add carrots, celery and 1/2 tsp salt and pepper sautee until tender, about 10 Min. Place the tomatoes, bay leaf, basil, oregano and sugar into the pot with the onions, simmer uncovered 1 hour until thickened. Add Baslamic Vinegar and 1 Tbls of butter to cut the acid. Taste and add more sugar or salt as needed.

Egg Plant Gratin

I had this for lunch today it was very yummy! I used my homemaid marinara sauce, mmmmmmmm

4 Servings

Calories per serving(232.5g): 149 Calories, 6g Fat, 14g Carbs, 5g Fiber, 11g Protein





Ingredients:

olive oil cooking spray, for frying
1 eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup fat-free ricotta cheese
2 egg whites
1/4 cup un-sweetened almond milk or skim milk
1/2 cup plus 2 tablespoons freshly grated Parmesan
salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce or homemade
1/4 cup fat-free mozzarella

Directions:

Preheat the oven to 400 degrees F.

Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Transfer the cooked eggplant slices to 8x8 baking dish. Add more oil, heat, and add more eggplant until all the slices are cooked.Meanwhile, in a small bowl, mix together the fat-free ricotta(or low-fat cottage cheese), egg whites, milk, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Sprinkle eggplant with Parmesan, salt and pepper and spoon the marinara sauce and the ricotta mixture, and finally 1 tablespoon of grated Parmesan and Fat-Free Mozzarella on top. Bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

Italian Pack 02/18/12

Chicken Piccata

Home Made Marinara Sauce

Egg Plant Gratin

Ratatouille

English Cucumber

Greek Taco!

Tracie's Couscous Salad

Banh-mi Wrap: Vietnamese Grilled Pork Wrap with Pickled Carrots and Mint

Gazpacho

Tabbouleh

Yellow Squash

• California Grilled Veggie Sandwhich
• Yellow Squash Casserole
• Grilled

Blackberries

Black Berry Cobbler

Berries with Mascarpone and Meringue

Blackberry Syrup

The Mighty Mango

Popciclehttp://bountifulmeals.blogspot.com/2012/02/mango-strawberry-orange-popcicles.html
Mango Sorbet
Smoothie
The Ultimate Fish Tacos
Corn and Black Bean Salad with Basil-Lime Vinaigrette
Chipotle-Mango BBQ Chicken
Massaged Kale Salad

Jeruselem Artichokes

Jerusalem artichokes (also called Sunchokes) are sweet and almost garlicky and mushroomy and gorgeous. Although called artichokes they’re actually tubers – like rough and ready potatoes. You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chili oil. You can even use them in a salad with smoky bacon. A Jerusalem artichoke’s best friends are sage, thyme, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked

sautéd jerusalem artichokes with garlic and bay leaves

Sunchoke and Split Pea Soup

Roasted Cauliflower, Brussels Sprouts and Jerusalem Artichokes

Jerusalem Artichokes and Potato au Gratin

Roasted

Scallops with Jeruselm Artichokes: http://www.foodnetwork.com/recipes/food-network-kitchens/scallops-with-jerusalem-artichokes-and-lemon-butter-recipe/index.html

Pears

10 Ways to Cook With Pears

1. Chips: Cut pears in 1/8 inch slices, place in 200 degree oven for 6+ hours until crispy. Optional: sprinkle with cinnamon first.

2. Dried fruit: Slice in 1/4 inch slices, place in 200 degree oven 4-6 hours until soft and pliable.

3. Tea: Chop up some of the dried pears or pear chips with a bit of broken cinnamon sticks. Steep in boiling water for 5 minutes. Drizzle with honey. Optional: Add brandy or rum.

4. Quick salad: Slice pears as thin as you can, layer with equally thin slices of pecorino cheese. Drizzle with honey and plain or candied walnuts.

5. Side dish: Chop pears and throw in a saute pan with butter and a little brown sugar. Cook until tender. Drizzle with balsamic vinegar.

6. Ice cream topping: Chop pears and throw in a saute pan with butter and a little brown sugar. Add a bit of powdered or candied ginger and a little cinnamon. Cook until tender and pour on top of vanilla or salted caramel ice cream.

7. Appetizer: Slice pear and place on plain cracker with a bit of gorgonzola.

8. Sandwich: Add a few pear slices in your grilled cheese sandwich. Especially great with sharp white cheddar.

9. Cocktail: Puree pear and strain through fine mesh strainer to get the smoothest consistency possible. Mix an ounce or so in with a glass of champagne.

10. Showstopper: Cut pear in half and remove core. Fill with a little goat cheese. Sprinkle with thyme and bacon bits. Drizzle with olive oil, salt and pepper. Roast at 350 for 25 minutes. Drizzle with honey and place on bed of arugula or other spicy green.

From: fruitmaven.com

Conventional Basket (Healthier) Meal Plan 2/11/12

Monday:

This was very good! The soup was my favorite out of the whole meal. It was very satisfying...it tasted like it had chicken and dumplings in it!

• "Creamy" Celery Soup

Per cup: 55 Calories, 3g Fat, 5g Net Carbs, 1g Protein

• Asparagus Quiche Cups (Swapped the half and half for almond milk, No crust, and Fat free cheese)

Per Cup: 55 Calories, 2g Fat, 3g Net Carbs, 5.5g Protein

• Romaine Salad with:

1 Tbs. balsamic vinegar, .25 oz walnut, 1 slice of tomato, 1 Tbs onion, 1/4 Cup chopped carrot.

Per 2 Cups: 92 Calories, 5g Fat, 7g Net Carbs, 3.5g Protein

Meal Total: 202 Calories, 10g Fat, 15g Net Carbs, 10g Protein

Tuesday:

I am not a fan of Egg Plant but I really liked this...I didn't miss the breading or frying it!

• Egg Plant Parmesan(serves 4)http://allrecipes.com/recipe/eggplant-parmesan/detail.aspx(serves 4)Substituted: Mozzarella for Fat Free Mozzarella Cheese.

154.5 Calories, 9g Fat, 8.5g Net Carbs, 8.5g Protein

• 1/2 Cup Cooked Whole Grain Pasta

88 Calories, 0g Fat, 17g Net Carbs, 4g Protein

• Romaine and 1/2 Tbs. Balsamic Vinegar

13 Calories, 0g Fat, 0.5g Net Carbs, 0.5g Protein

Meal total: 255.5 Calories, 9g Fat, 26g Net Carbs, 13g Protein

Wednesday:

• Stuffed Cabbage Makes 5 servings (Swap: 2 eggs for 4 egg whites, and I only used 1lb of Extra Lean Ground Turkey Breast.)http://recipes.sparkpeople.com/recipe-detail.asp?recipe=204643

Meal total: 205 Calories, 3g Fat, 16g Net Carbs, 26.5g Protein

Carrots

A few weeks ago we got the 25lb of carrots. I have it in my fridge so the carrots last longer.

We have had fun juicing and baking:

Carrot Zinger

Carrot Cake

I love carrot cake! Does the carrot in it make it healthy?

Vanilla Extract

I wanted to make good use of the the vanilla beans that were in the Tropical Pack on 2/4/12 and 1/28/12. I made vanilla sugar and vanilla extract.

Bountiful Blessings

As I sat in church today learning about the fruit of the spirit, I couldn't help but think about Bountiful Baskets. I count myself blessed to be apart of such a wonderful group of people. The good fruit that we are able to share with others is symbolic to the hearts of the volunteers.

After Church Snack:

Veggies
Gorganzola Dip

Conventional Basket Meal Plan 2/11/12

Monday:
Chicken Noodle Soup

Tuesday:
Spaghetti with Asparagus, mozzarella and bacon

Wednesday:
Broccoli Cheese Soup

Thursday:
Mushroom Risotto

Friday:
Baked Angel Hair Pasta with Egg Plant

Saturday:
Cheddar Corn Chowder

Sunday:
Leftovers

Conventional Basket 02/11/12

Veggies:

• Asparagus
• Broccoli
• Romain Lettuce
• Celery
• Egg Plant
• Baby Portabella
• Corn

Fruit:

• Pineapple
• Oranges
• Apples
• Lemon
• Banana
• Pears

Extras:

• Guacamole Pack
• Citrus Pack
• Sourdough bread
• Apples
• 9 grain organic bread
• DIY Heart cookies
• Valentine's Cookies