Menu Plan Monday- Week of August 28, 2011

Last week started our school year...and for the first time ever,

my two girls were off and running....sniffle sniffle :(

I am not one to take change very well,

so I am trying to adjust as we move into this new way of life.

Just me, the baby and the house...I can handle that right?

For more menu plans, visit OrgJunkie

Even though its still hot here in Florida,

I'm getting in the mood for some 'fall' type meals.

Check out some of the links for breakfasts...

Cinnamon and Apples are a great way to get that fall, cooler weather feel.

Here is a list of what we will be receiving this week in our produce share:

BI COLOR CORN

CELERY

COLLARDS

CUCUMBERS

ROMAINE LETTUCE

CARROTS

AVOCADOS

CREMINI MUSHROOMS

ROMA TOMATOES

GARLIC

MUSCADINE GRAPES

CHAMPAGNE GRAPES

PEACHES

CANTELOPES

BANANAS

FRUIT SHARES:
WATERMELON, STAR FRUIT AND BARTLETT PEARS

Menu Plan:


BREAKFASTS:

Dutch Baby Pancake- serve w/ heated up jam and syrup


Morning Glory Muffins

Quinoa Porridge w/ Cinnamon Apples

Eggs & Toast

Pancakes- uses Kefir too!

LUNCHES:

Salmon/Tuna Melts (Picked up Wild Caught Alaskan Salmon in Cans at Costco)

Egg Salad

Leftovers

DINNERS:

Monday- Chicken Pot Pie- uses carrots & celery

Tuesday-Acini di Pepe Turkey Meatball Soup (Recipe Below)- uses Collards

Wednesday- Beef Stroganoff w/ salad

Thursday- Carmelized Baked Chicken Wings w/ corn and snap peas

Friday- Curried Chicken and Rice Salad

Saturday- Ropa Vieja's in Slow Cooker

Sunday- Brian's Birthday- Going out on Boat!


Acini de Pepe /w Turkey Meatball Soup

Ingredients:
1 lb Ground Turkey
3/4 c. Panko Breadcrumbs
2 T. Dried Oregano
1 tsp. Paprika
2 T. Dried Onion/ or 1/4 c. Diced Onion
1 Egg
1 tsp. Garlic Powder
1 Clove Garlic minced
1/2 Onion Diced
1 Bunch of spinach or collard greens finely chopped
1 1/2 c. Acini de Pepe Pasta
8c. Chicken Stock
Pinch of Nutmeg

Directions:

Preheat oven to 350 degrees.

In a large bowl, combine first 7 ingredients till mixed through, but do not overwork.

Create 1.5 inch meatballs out of meat mixture and place on ungreased cookie sheet. Bake for 20 minutes or until cooked through.

Meanwhile, in a large pot, boil chicken stock, and put in spinach or chard. Once cooked through, add meatballs and Acini de Pepe. Cook for approx. 8 minutes longer at a simmer. Add nutmeg at end for flavor. Salt and Pepper to desired taste.

Serve w/ Bread Load pulled apart for each person. Enjoy!



Thanks!




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