Week 8

Shopping List:

Pkg of mini marshmallows

Mozzarella cheese

15 oz carton of ricotta cheese

Pkg of frozen chopped spinach

12 oz pkg of jumbo pasta shells

28 oz jar of spaghetti sauce


Italian bread

1 lb sliced deli ham

Swiss cheese (Getting 8 slices from the deli is usually the best deal)

Brussel sprouts (15 or so)

5 pears

Sea salt

Nuts (Your choice – I like pecans the best)

Coconut flakes

[Buy 2L of milk this week]


Breakfast: Oatmeal made with almond milk, pumpkin puree (mix it through really well), pumpkin pie spice, a dash of sea salt, maple syrup, coconut flakes and nuts

Lunch: Sandwich and a pear

Dinner: Pasta and brussel sprouts

Dessert!: Hot chocolate!


Hot Ham n Swiss

Beat 5 eggs in a shallow bowl. Slice Italian bread into 3/4 in thick pieces. You will hopefully have at least 8. Dip both sides of bread in eggs. Cook on a greased hot griddle until lightly browned on both sides. Transfer to a baking sheet. Top each slice with some slices of deli ham and one slice of Swiss cheese. Broil 4 in from the heat for 5 minutes. (The top of the bread should be 4 in, not the rack)


Stuffed Pasta Shells

Thaw and drain the chopped spinach. Preheat oven to 350 degrees. Cook jumbo pasta shells accordingly to package directions and drain. Combine 4 cups of shredded mozzarella cheese, carton of ricotta cheese, and spinach and stuff into shells. Arrange in a greased baking dish. Pour a jar of spaghetti sauce over the shells. Cover and bake for 30 minutes.


Fluffy Hot Chocolate

Combine 8 tsp of sugar, 4 tsp of cocoa powder (baking cocoa, NOT Nesquik drinking powder or hot cocoa mix), 4 cups of milk, and 1 1/2 cups of mini marshmallows in a pot. Cook and stir over medium heat until the marshmallows are melted, about 8 minutes Remove from heat. Stir in 1 tsp of vanilla. Ladle into mugs. (This recipe is really easy to cut in 4 to make one cup at a time)

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