My church just became an express distribution site for the Fare for All food program. While these type of food programs are wonderful and you can really stretch your grocery dollars with the power of cooperative buying, if you end up wasting the food you didn’t save money!
I particpated in a program like this years ago, before I was consistent with my meal planning. I would end up wasting some of the food because I either didn’t know what to make with it or had never made it before. My cooking skills have improved greatly since then.
My attitude about this now is very different! Have you ever watched the show “Chopped” on the food network?? On the show Chopped the contestants get a basket of food that they must be creative with planning a meal with. This is how I look at this type of food program now. So today I got my box of food from Fare For All and now I must be creative so I use all the meat I bought! I will have no problem using up the produce as they are things I frequently buy.
I hope if you particpate in Fare For All program you will find this post helpful in helping you to feed your family from the items you received this month!!
September 2009 – Mega Meat Pack – $22
Chicken Boneless Skinless Thighs – 2 meals
Chicken Barley Vegetable Soup with Herbs – Meal #1
This simple, hearty and flavorful soup will remind you of the bounty of your summer garden. Its assortment of herbs and vegetables will warm you down to your toes. It has become a family favorite with or without the chicken added.
- 6 chicken thighs, skinned
- 2/3 Cup barley
- 8 Cups chicken stock* or water
- 2 stalks celery, chopped
- 3 small carrots, sliced
- 1 Cup chopped broccoli florets (optional)
- 1 large tomato, peeled and chopped or 2 TB tomato powder (optional)
- 3 cloves garlic, minced
- 1 TB tamari, or naturally fermented soy sauce
- 1 tsp. basil
- 1/8 tsp. oregano
- 1/8 tsp. thyme
- Dash of cayenne pepper
- 2 TB minced fresh parsley
Put all of the ingredients except the parsley into an 8 qt. stock pot or 5 liter or larger pressure cooker such as a Duromatic™. Bring to a boil, cover and reduce heat. In the Duromatic™ bring ingredients to second red ring and pressure for 15 minutes; allow pressure to drop naturally. Or simmer the soup conventionally for 1-1/4 hours, stirring occasionally, in a large stock pot. Remove the chicken thighs from the soup. When cooled slightly, remove the meat and cut into bite sized pieces. Return the meat to the soup. Simmer the soup an additional 10-15 minutes if desired. Adjust seasonings to taste, and add the parsley and serve.
Meal #2 Chicken Risotto
Italian Turkey Sausage
Bean and Sausage Soup – http://allrecipes.com/Recipe/Bean-and-Sausage-Soup/Detail.aspx
Turkey Breast Tenderloin (throw in crockpot)serve with Mashed Potaotes/ Vegetable
Bacon – Use for Breakfast
Hamburger – 3lbs – Brown and freeze in 3 packages. I always have cooked hamburger on hand to make a quick meal that requires browned hamburger.
Smokes Sausage x 2 – 2 Meals
Meal #1 – Baked Penne & Smoked Sausage
Meal #2 – Sausage and Tortellini Soup (crockpot)
2 – 141/2 oz can Italian Style Stewed Tomatoes, undrained
3 cups water
2 cups frozen Italian style or cut green beans
1 10-1/2 oz can condensed French onion soup
8 ounces cooked smoked sausage, halved lengthwise and cut into ½ inch slices
2 cups packaged shredded cabbage with carrots (coleslaw mix)
1 9 ounce package refrigerated cheese filled tortellini
In a 4 -5 quart slow cooker combine undrained tomatoes, water, green beans, soup and sausage.
Cover and cook on low setting for 8 to 10 hours or on high setting for 4 to 5 hours.
If using low setting, turn cooker to high-heat setting. Stir in cabbage and tortellini; cover and cook for 15 minutes more. If desired, garnish each serving with Parmesan cheese.
Cocktail Smokies – Friday Movie Night Food
Boneless Ham Steak – Dice for Recipe
Country Ham and Cheese Macaroni Casserole
1 lb. smoked cooked ham, chopped
1 large onion, diced
1 lb. elbow macaroni
2 c. shredded extra sharp cheddar cheese (80z)
1 c. sour cream
1 can cream of chicken soup
1/4 c. margarine, melted
1 c dry, plain bread crumbs
Boil noodles according to package instructions along with diced onion, until noodles are done. Drain. Meanwhile, mix together rest of ingredients and add salt and pepper to taste. Mix in cooked noodles/onion and add to oven safe casserole dish (greased). Pour bread crumbs evenly over noodles and then pour melted butter over the crumbs.
Bake for 30-45 minutes at 375 degrees or until cheese is well melted.