How to plan meals based on your basket

Where I live we get a basket every two weeks and for my family of 6 I purchase two shares (approx. 50 lb of produce). My goal is for these fruits and veggies to last us for an entire cycle or two weeks time. When we started buying baskets we only hot one and I was so intimidated by the things I hadn't tried yet that much of of spoiled or I gave away. Now, after almost a year of buying them we go through 2 baskets easily and sometimes even run out early. I absolutely LOVE the thought that my family is eating 50 lbs of fruits and veggies and what other not-so-healthy snacks the produce has replaced!! You may ask, are we vegetarians? Not at all - my boys love them some meat! The produce supplements our balanced diet, but is now based on a strong foundation of produce instead of more processed foods. Yesterday was basket pickup day, here is a step-by-step tutorial of how 50 lb of produce turns into a two-week menu!! :) NOTE: If you only get 1 basket you can still follow along, just pick half of the recipes or make smaller portions. Before you start get some scratch paper or print my meal planner.

STEP 1: Look at what you've got

Separate your produce into fruits and veggies, then if it is helpful for you, make a list. Here is what we got...

FRUIT:

Strawberries

Blueberries

Red Plums 

Bananas

Red Grapes

Romain Lettuce

Spaghetti Squash

Anaheim Peppers 

Fennel

Yellow Peppers

Cherry Tomatoes

Step 2: Fill in what's easy

If there is something in your basket that you plan to eat raw or in its original form, jot it down first. For us, most of the fruit is eaten with breakfast or as morning snacks so I don't need to look up recipes for those. 

Step 3: Fill in what you know
Does your family have a favorite recipe that uses one of the fruits or veggies? Write those down first. Keep in mind that some items may used for more than one meal. (To help save some money consider what you already have at home for your primary meal planning as well)

Step 4: Do some research
Find our what you can about the produce that is new to your family and finish your menu by writing down recipe ideas for everything that is left.

SAMPLE 14-Day Menu Based on Basket Produce

1. Grilled Chicken Salad (lettuce, tomatoes)
2. Shrimp Spaghetti Squash Alfredo (spaghetti squash)
3. Chili Relleno Casserole (anaheim peppers)
4. Huevos Rancheros with Homemade Green Chili (anaheim peppers)
5. Lasagna Stuffed Peppers (yellow peppers)
6. Chicken Ka-Bobs (cherry tomatoes)
7. Sweet and Sour Pork (yellow peppers)
8. Roasted Pork Tenderlion with Fennel (fennel)
9. Pot Roast (fennel)
10. Taco Salad (lettuce)
11. Spaghetti Squash Casserole
12. Baked Mac & Cheese with salad (lettuce, tomatoes)
13. Sloppy Joes with Hidden Veggies (yellow peppers)
14. BBQ Meatballs (yellow peppers)

Chewy Oatmeal Cookies

This is a recipe that happened by accident when I modified the ingredients on a popular one I found online. The results were amazing - this is going to replace my old recipe!!

INGREDIENTS:
1 cup butter flavored shortening
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 tsp vanilla extract
1/4 to 1/4 cup vanilla yogurt
2 cups all purpose flour
3 cups dry oats
1 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
2 cups mix ins (my favorite is dried cranberries)

DIRECTIONS:
1. In a large mixing bowl beat together shortening and sugars on medium speed until light and fluffy (about 2-3 minutes). Add vanilla and eggs, mixing well after each addition.
2. Add dry ingredients, mixing on low speed until moistened.
3. Add yogurt 1/4 cup at a time until cookie dough sticks together and is no longer crumbly.
4. Place spoonfuls onto a baking sheet lined with parchment and bake at 375 for 8-10 minutes or until lightly browned.
5. Allow to cool for several minutes before moving to a cooling rack. Store in an air tight container. (Yields: 6-8 dozen 2 inch cookies)

{Bountiful Baskets} Hidden Veggie Recipes for Kids

Here are some recipes and inspirations for you to help your kiddos to eat more veggies!!

THE PRODUCE
Bananas
Mango
Strawberries
Mini Watermelon
Pineapple
Red Potatoes
Green Onions
Broccoli
Celery
Tomatoes
Romain Lettuce

INSPIRATIONS
Strawberry Banana Kabobs

Watermelon Wedges on a Stick

Roasted Potato Shapes

Mashed Potato Volcano

 
Stoplight Celery Sticks

Celery Bugs

Pretzel/Celery Butterflies

Gone Fishin'

Celery Trains

Lettuce Boats (stuffed with taco meat, meatballs, BBQ chicken strips...)

RECIPES
Fruit Leather
Real Fruit - Homemade Fruit Snacks
Homemade Yogurt with Real Fruit Purée
Pizza Salad with Tomato Vinegarette
Hidden Broccoli Mac & Cheese
Broccoli Pesto
Broccoli Cheese Soup
BLT Stuffed Tomatoes
Homemade Tomato Soup (serve with goldfish crackers)
Loaded Potato Fries

MORE SNEAKY IDEAS {Mix finely diced, shredded or puréed veggies into...}
Pasta (Spaghetti, Lasagna, Ravioli...)
Casseroles
Burgers
Sloppy Joes
Taco Meat
Quesadillas
Mac and Cheese (even the boxed stuff)
Meatballs
Meatloaf
Pizza (under the cheese)
Muffins & Sweet Breads

A FEW MORE TIPS
Serve them with something to DIP (Ranch, cheese, etc)
Make them FINGER FOODS
Let the PLAY with their food by serving them in a creative way
Set a GOOD EXAMPLE - if mom and dad eat veggies, they will too (eventually)

PLAY WITH YOUR FOOD {Crafts from the Scraps}
Potato Stamps

Celery Rose Stamps

Celery Science

Mexican Inspired {Bountiful Basket Recipes}

Authenic Chile Rellenos (my all time favorite mexican dish)

{The Basket}

Bananas

Blackberries

Clemintines

Granny Smith Apples

Tomatoes

Avocado

Romaine Lettuce

Annehiem Peppers

Sweet Mini Peppers

Zucchini

Cucumber

Mushrooms

 

{Recipe Inspiration}

Black Bean Mexican Salad

Authentic Chile Rellenos

 Mexican Sweet Mini Pepper Poppers

Black Bean, Corn and Zucchini Enchiladas

Mexican Cucumber Salad

Mushroom and Zucchini Quesadillas with Cilantro Pesto

Spicy Grilled Shrimp with Avocado Butter

Tortilla Cups with Tomato Salsa

Mexican Clementine and Jicama Salsa

Caramelized Banana Crepes with Mexican Chocolate Sauce

Blackberry Sorbet with Tres Leches Cake

Apple Chimichangas

Cheesy Potato Corn Chowder

You know your recipe is a winner when your 7 year old asks for seconds and says, "Mom, you should put this on Pintrest!" Not only is it great that he loved my soup - but he also knows about the awesome-ness of Pintrest!! Enjoy this hearty soup with hot biscuits or rolls.

 

Cheesy Potato Corn Chowder

 

Ingredients:

2 large potatoes, diced into small cubes (about 4 cups)

1 medium onion, diced

2 stalks celery, diced

1 bag of frozen corn (or 2 cans, drained)

2-3 chicken breasts, cooked and cubed (about 3 cups)

28 oz chicken stock

8 oz Velveeta cheese

1 cup half and half

salt & pepper to taste

 

Directions:

Allow all ingredients EXCEPT for the half and half to simmer in your crockpot all day on low or 5-6 hours on high. 30 minutes before serving add half and half. Stir and recover until serving.

How To Keep Lettuce Crispy

We get a beautiful head of salad greens in the basket almost every time and since our family buys two I needed a way to keep it fresh for longer than a few days. After some trial and error I finally found the trick, plus it is packaged nicely and fits in the produce trays for nice storage! :) Here is what to do...

STEP 1:
With a fresh head of lettuce or other salad greens, cut off the stem end with a non-metallic blade (to prevent browning) or tear off the leaves of you don't have one.

STEP 2:
Fill a clean sink with cold water and thoroughly rinse the leaves.

STEP 3:
Remove excess water with a salad spinner. Don't have one - no worries... Wrap the lettuce in a dish towel then remove the water (outside or in the garage) by flinging/swirling the closed towel overhead. Looks silly and a bit wet but it works and its faster than towel drying each leaf.

STEP 4: Place the lettuce leaves into a ziplock bag lined with paper towels. Remove air and store in produce drawer of your fridge. :)

The paper towels remove the excess water but remain damp to keep your lettuce crispy!! Hooray!!!

Snack Time {Bountiful Basket Recipes}

The Basket
Bananas
Strawberries
Bartlett Pears
Granny Smith Apples
Pineapple
Cucumbers
Celery
Green Leaf Lettuce
Zucchini
Russet Potatoes

Recipe Inspiration
Green Smoothie
Banana Chips
Dried Strawberries
Pear Slices with Carmel
Grilled Pineapple
Veggie Pizza
Peanut Butter Fondue
Cucumber Rolls
Apple Feta Salad
Microwave Potato Chips
Baked Parmesan Zucchini Coins

My favorite place to find great new recipe ideas is Pintrest. Just enter the food, recipe or ingredient and within seconds you'll be staring at dozens of new ideas. :)

{Bountiful Basket Recipes} March 2

 

{March 2}

Bananas

Gala Apples

Blood Oranges

Mini Pears

Roma Tomatoes

Aacorn Squash

Carrots

Asparagus

Green Peppers

Butter Lettuce

Garlic

Breakfast
Apple Carrot Bran Muffins --- recipe will be featured on {Muffin Monday} March 4th!!

Snacks & Sweets
Banana Caramel Ice Cream
Peanut Butter Banana Sandwiches
Peanut Butter Apple Sandwiches
Blood Orange Popsicles
Tomato Mozzarella Salad
Prosciutto Wrapped Asparagus
Roasted Artichoke and Garlic Spread

Dinner
Chicken Apple Salad
Grilled Cheese with Green Pepper
Tamale Stuffed Green Peppers
Quinoa and Feta Stuffed Roma Tomatoes
Acorn Squash & Sweet Potato Soup (GLUTEN FREE)
Maple Glazed Salmon with Buttered Carrot Ribbon Pasta
Feta Asparagus Frittata
Grilled Butter Lettuce with Buttermilk-Chive Dressing
Tuscan Garlic Chicken

{Save Your Scraps}

 

Basket Recipes {Feb 16}

{Bountiful Basket Recipe Ideas}

spinach

leeks

iceberg lettuce

cherry tomatoes

broccoli

avocado

cameo apples

clementine oranges

bananas

pineapple

 

Breakfast:

Homemade frozen smoothie packs

Leek and Potato Tart

 

Dinner:

Crockpot Beef & Broccoli

Potato Leek Soup

Copycat P.F. Chang's Lettuce Roll-Ups

Bruschetta Chicken with Angel Hair Pasta

Spinach Orange Salad with Honey Vinaigrette

Wedge Salad with Chipotle Tomato Dressing

Creamy Avocado Pasta 

 

Dessert:

Pineapple orange banana Popsicles

Caramel Upside-Down Apple Pie

 

Stuffed Sweet Red Mini-Peppers

 These are absolutely amazing and super quick and easy to make. The Savory Vegetable Spread couples with the sweet peppers so nicely -- your guests will be begging for the recipe (and for seconds)!!

 

Savory Vegetable Spread
8 oz cream cheese, softened
1 cup finely shredded carrots
1/2 cup finely chopped celery
1/4 cup diced green onions
1/2 packet (about 2 Tbsp) powdered Ranch Dressing Mix

Combine well and serve immediately with your favorite crackers. Store leftovers in the refrigerator.

Stuffed Sweet Red Mini-Peppers
Stuff halved mini peppers (or jalapeños) with 1-2 tsp of the Savory Vegetable Spread. Bake at 350 on a baking sheet lined with foil or parchment paper for 20-30 minutes. Serve hot. (Shown above)

Veggie Ranch Tortilla Roll-Ups
Spread a 1/4 inch layer of the Savory Vegetable Spread onto warn flour tortillas. Roll tightly & chill for 30-60 minutes to allow spread to firm (will help your tortilla not collapse when you cut it). Cut into 1 inch discs, discarding ends. Serve with salsa. (Shown below)

Jan 19 Basket Plans

We have been under a frost here out west for the past week so I was a little concerned we might get a bum basket full of persimmons and brussels sprouts! HAHA The coordinators at Bountiful Baskets pulled if off an amazing basket once again! Hooray! This morning we walked away with over 26 lbs of fresh produce PLUS a bushel of apples!

Fruit

Bananas

Pineapple

Granny Smith Apples (3.5" diameter)

Naval Oranges (4" diameter)

Strawberries

Lemons

 

Veggies

Yellow Onions

Avocados

5 lb bag of Russet Potatoes

Kale

Red Chili Peppers

Recipe Ideas
Banana Bread Granola Bars
Pineapple & Corn Salsa
Caramel Apple Bites
Strawberry Orange Sorbet
Lemon Pepper Mason Jar Chicken
Mini Cherry Pepper Quiches
French Onion Soup Grilled Cheese
Chicken Enchiladas with Avocado Cream Sauce
Baked Potato Nachos
Kale Pesto

Using Up The Scraps
Candied Orange Peel
DIY Orange Peel Cleaner
Orange Peel Candle
22 Uses of Lemon Peel
Strawberry Leaf Tea
Apple Suncatcher (kid's craft with apple seeds)
Banana Peel Plant Food

Recipe plans for my 40 lbs of gorgeous apples

Crockpot Apple Butter

Apple Sauce

Apple Pie/Apple Crisp Filling

Dried Apple Rings

Produce Basket Plans

Here is what came in the produce basket this week:
1 head butter lettuce
1 bag Brussels sprouts
2 heads broccoli
1 head cauliflower
2 large yellow onions
2 spaghetti squash
2 large summer squash
3 cucumbers
5 pears
1 pint blackberries
6 bananas
2 pomegranates

Here is what I plan to do with it all:
Blackberry Yogurt Parfaits
Bananas (snacks)
Spiced Pears & Pomegranate
Asian Lettuce Wraps
Panera Broccoli Cheese Soup
Cucumber Relish
Squash Bake (below)
Roasted Veggies over Rice (below)
Mock Spaghetti (below)

Squash Bake
Thinly slice long strips of summer squash using a mandolin. Layer in a baking dish with shredded mozzarella and tomato sauce. Bake at 350 degrees for 20-30 minutes.

Roasted Veggies
Wash and prep cauliflower and Brussels into bite sized pieces. Place in a lightly greased baking dish with sliced onions and mince garlic. Drizzle with olive oil and sprinkle lightly with allspice and salt & pepper. Bake at 400 degrees for 40 minutes, stirring occasionally to prevent burning. Serve over rice.

Mock Spaghetti
Halve spaghetti squash and remove seeds and membranes. Place in a baking dish cut side down. Bake at 350 degrees for 20-30 minutes until fork-tender. Allow to cool enough to handle. Remove squash from rind in long strands by scraping lengthwise with a fork. Serve as you would pasta tossed in tomato sauce.