January 10-16, 2010, Organic Produce Trial!

We have signed up for a local organic produce bi-weekly delivery! So, Tuesday, we'll be waking up to all sorts of fruits and veggies.

Sunday
vegetarian chili, repeat from 2 weeks ago
gluten-free cornbread (recipe on corn meal box) http://www.hodgsonmill.com/roi/673/Wheat-Free-Products/Organic-Yellow-Corn-Meal-05103.htm good stuff!!

Monday- Broccoli Breakfast for Dinner
Our chickens started laying eggs again, unexpectantly, so we ate eggs for dinner.
In a cast iron skillet cook in a spoonful of coconut oil cubed ham and chopped broccoli. In a bowl wisk together 6 eggs and a splash of milk and pour over ham and broccoli. Sprinkle with cheddar cheese and bake for a half hour at 350 or until top is lightly browned.

Tuesday: Roast salad, Broccoli
beef roast, cubed, cooked in little crockpot on high with beef boulion type sauce and a little water served over lettuce with onion
Dressing: balsemic vinegar, minced garlic, mayo (well liked!)
I also threw in broccoli half way through to make cooking it easily. I called the leftover broth "broccoli soup" and I gave it to my broccoli loving four year old who thought was the best thing :)

Wednesday
marinated chicken over lettuce with avocado
marinade: lime, cumin, chipotle, salt
My avocados were not yet ripe, so I made up a quick Mexican chicken soup in a big pot instead... large (family size) can of tomato juice, 3 chicken breasts, cumin (lots), chipotle (little), 1 tspn minced garlic, can of black beans, rice, 1/2 cup of rice

Thursday
(Mexican Soup leftovers)

Friday
Mexican Chicken and Rice (and sadly, my avocados are still not ripe!)
In a small baking dish, I placed 3 chicken breasts, Mexican seasonings, salsa, water and uncooked rice. I baked this until both chicken and rice were done and then melted some cheddar on top.

Saturday- for church family (this makes 10, but I may increase messurements to 15 servings)
Home-Style Vegetable Beef Soup http://allrecipes.com/Recipe/Home-Style-Vegetable-Beef-Soup/Detail.aspx 1 pound ground beef 1 onion, diced 6 red potatoes, finely diced 5 carrots, thinly sliced 1/2 cup water 1 (15 ounce) can whole kernel corn, drained 2 cups frozen green beans 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail 1 cup water 1 teaspoon salt 1 teaspoon ground black pepper