The Big Recap & Weekly Menu

Hi all! How are you all doing? Last week turned out to be a whirlwind week with our Field Days at work, my boss visiting, celebrating The Husband’s birthday, our road trip and saying see ya later to my Sis. I just couldn’t keep up with it all so I am sorry about that.

The good news is I am back today with some of my favorite pictures and I cannot wait to get back to my tracker. While it was fun eating and celebrating, I’ve missed my healthy eats and working out.

Field Days are an annual event where all of our customers get to come out to meet with our breeders and learn all about our vegetable seeds. It is so cool to hear everything that goes into the process but it’s even better to be able to see, feel, touch and taste the finished product.We literally got to eat tomatoes straight from the vine or box…they even showed us the “canned” varieties we grow too.I spent quite a bit of time with our Pepper breeder.

It was fun to relate to how our veggies get used.

These are the peppers used to make pepperoncini.And salsas…The bright red peppers make Harissa.The green peppers are left on the vine longer to turn red. From there, they are mesquite smoked to make Chipotle peppers in adobo sauce.

So cool…They make jalapenos that range from no heat to super heat.

Fun fact – if you see little brown lines on jalapenos, then, this means they are hot.The last tent I visited before hitting the fields was Melons and Pumpkins. One of my coworkers gave me a personal tour all through our fields – I learned so much and it made me fall in love with vegetables even more.

We tried a red pepper thinking it would be sweet.

The first bite of just the pepper was but the next bite with the seed and inside was so hot!We cooled our mouths off with watermelon! I’ve never had  melon straight off the vine but all I can say is it’s so much better like homegrown versus store bought tomatoes.We finished with a great BBQ chicken (I promise I didn’t eat it all) and I got to try the corn we grow.Plus salsa made with our peppers and tomatoes.On Friday, we road tripped to Reno then South Lake Tahoe to celebrate The Husband’s birthday and my sisters move to another state.We had so much fun with our family walking around Tahoe, playing games outside like crochet, gambling and enjoying delicious food.

My favorite dish was the Macadamia Nut Mahi Mahi with Mango salsa, peanut sauce, sesame green beans and mango rice.I also loved our morning breakfasts in the cool air. I swear eggs taste better in the woods like when you go camping.

Today’s breakfast – 2 egg scramble, berries and butter bread topped with 1 tsp butter – 3 SP.We grabbed Starbucks for the road – Grande iced nonfat latte with caramel on top 3 sp. I did snack in a banana and a green fig from the Farmer’s Market we stopped at.We stopped for lunch at for Coyotes on our way back into town.

12 Chips & alot of salsa – 4 spI had the Yucatan Chicken Salad with all sauces on the side. I used mostly salsa and a little dressing. I didn’t eat the tortilla – 8 sp.

Charbroiled chicken breast on green leaf lettuce, black beans, red onion, carrot, sweet peppers, cabbage and corn in Southwest vinaigrette served on a flour tortilla with mango fruit salsa and chipotle cream.We got settled back into life this afternoon and honestly I am so tired. But, staying the course to cook dinner, we made these super easy BBQ Buffalo chicken salads.

1/3 Taylor Farms BBQ Ranch Salad topped with 3 oz Tyson Baked Boneless Buffalo Wings.

11 Smartpoints but so worth it and satisfying.29 Daily WWFreestyle Smartpoints, 11K steps

HERE IS WHAT IS ON THE MENU THIS WEEK:

• Chicken Cheddar Fajitas
• Black Bean Chilaquiles
• Korean Chicken Tacos
• A healthy spin on this Sloppy Joe Macaroni Casserole, green beans
• BBQ Chicken, Caprese Salad

What is on your menu this week?

Night all!