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?
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
WATERMELON, STAR FRUIT AND BARTLETT PEARS
Eggs & Toast
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
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 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
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!
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