April 9 2011

Cabbage, Celery, Chayote squash, Green bell peppers, Romaine, Tomato, Cantaloupe, Apples, Oranges, Strawberry, Banana, Blueberry

We added tomato’s to salads and I just ate a few they tasted fantastic.

The cantaloupe didn’t make it 3 days before being devoured.

I hope to be able to make apple crisp.  But because the apples are a nice snack for all of us on the run they sometimes don't make it through the week.

I find that if I cut up all my produce and put it in see through containers my family will eat them because  it doesn't take any work to get a snack. 

Quick snacks list : Celery, Green bell peppers, Cantaloupe, Apples, Oranges, Strawberry, Banana, Blueberry.

Remember that if it is there, cut, ready to eat.  Your family will eat it.  But if they have to cut it or clean it, they won’t touch it.  Make the healthy food that you want your family to eat readily available and they will choose the good stuff over the bad stuff.

I hope you enjoyed the meal ideas. 

Please let me know if you have a recipe that your family likes I can always use a good recipe. 

Monday: Crunchy Peanut coleslaw
use: cabbage, celery,green pepper
http://www.tasteofhome.com/Recipes/Crunchy-Peanut-Coleslaw

Tuesday: Colossal Chopped Salad

Use: romaine, tomato,

Use from another week: carrots,

http://www.pamperedchef.com/our_products/recipesearch/recipedetail.jsp?recipeId=58097

Wednesday: Polish stuffed cabbage roll

use: cabbage

http://easteuropeanfood.about.com/od/maincourses/r/StuffedCabbage.htm

Thursday: Chicken and Chayote Soup

Use: chayote

Use from other weeks: garlic clove

Friday: Honey chicken stir fry
use:green peppers, cabbage(shredded), celery, chayote
Use from other weeks: carrots, peppers,broccoli,
http://www.tasteofhome.com/Recipes/Honey-Chicken-Stir-Fry

DESSERT/SIDE

caramel apple salad

use: Apples

http://www.food.com/recipe/yummy-snicker-apple-salad-225575

Breakfast Saturday morning

BLUEBERRY/STRAWBERRY

Blueberry pancakes

just add blueberries  to your pancake mix

With blueberry or strawberry syrup

Change fruit to make type of syrup

Strawberry Syrup:

2 pints whole fresh or frozen strawberries, hulled

2/3 cup sugar, plus more if needed

1/4 cup corn syrup

Pinch sea salt

1 tablespoon lemon juice

In a large saucepan over high heat, add the strawberries and sugar. (A large saucepan is needed just in case the strawberry syrup starts to boil up the sides.) If the strawberries are not as ripe or sweet as you like, add 1/3 cup more sugar. Add 2/3 cup water, the corn syrup and sea salt to the pan. Stir together until the sugar dissolves. Bring to a boil and cook for about 5 minutes, stirring occasionally.

Strain out the strawberries and continue to boil the liquid until the mixture has thickened to a syrupy consistency, another 8 to 10 minutes. Stir in the lemon juice and add the strawberries back to the saucepan. Gently stir to coat the strawberries in the syrup. (The syrup can be stored in an air-tight container in the refrigerator for up to 1 week, or cooled and frozen.)

Cook's Note: For an orange-lover's option, use fresh orange juice instead of the lemon juice to finish the syrup. Yield: 3 1/2 cups

Tell me what you made with your fruits and veggies!