Saturday, January 22, 2011

Weekly Meals using my Bountiful Basket

This week, I not only got the regular basket, but I added on the Italian pack from Bountiful Baskets. You should also know, I order two baskets each week because we are a family of 7 and I am an evil mom who loves to throw fresh vegetables into everything I can. We eat way more vegetables a week than we do fruit. I have always cooked this way because I enjoy torturing my kids as much as humanly possible (insert big grin here). I didn't get to make some of the recipes from last week (extremely busy week!!), so I will be adding them on to this week.

Here are the recipes I will be using this week to use up our produce. The bullet points are the items from the basket are to be used with the dish is under.

In no particular order (because some days end up being too hard to make time consuming dishes):

Chili Verde on Rice w/ a Salad
  • Chili Verde: Tomatillos, green chilis, garlic, jalapenos, cilantro, onion
  • Salad: Romaine, tomatoes, some red onion
Potato Soup
  • No recipe, yet. I will try to remember to write down how I make it. I will tell you it has potatoes, onion, celery, cooked bacon all crumbled up, I will probably add the broccoli in this and see how it turns out, chicken broth, herbes de province (seasoning), salt, pepper. I cover all the produce with the broth, about 2 to 3 inches above, and let it simmer until the potatoes are falling apart (this is what thickens the broth. I don't like using flour). I stir in non-fat plain yogurt (tastes like sour cream this way with none of the fat and calories). Top with a little cheese.
Eggplant Parmesan w/ a Salad and homemade bread
  • Eggplant Parmesan: eggplant, garlic, basil
  • Salad: Romaine, tomatoes, some red onion
Turkey Burgers w/ pan cooked diced potatoes
  • Burger: zucchini, red onion (probably the last of it), garlic
  • Potatoes: Season with salt, pepper, and fresh rosemary. Coat a pan with olive oil and let heat up. Add potatoes and cook until tender in the middle and crispy brown on the outside, stirring often so they don't burn.
Roasted Butternut Squash and Bacon Pasta w/ Broccoli and Garlic bread
  • Pasta: butternut squash, fresh rosemary
  • Asparagus: Rub olive oil on them and sprinkle with salt and pepper and grill in a pan on the stove. (my kids sneak asparagus off the cooking pan when I cook it like this)
  • Soup: savoy cabbage, onion, thyme, potato, mushrooms, parsley

I am not going to do a seventh meal. I need a night for leftovers.

If you have any questions, don't hesitate to ask! Have a happy, healthy week!

1 comment:

  1. Now I am salivating :) I need to glean ideas from you, we still eat way more fruit than veggies.