Week 16 – Bonus Recipe!

Shopping List:

Pkg of dried apricots

Whole almonds

1 lb bacon

Plum or apple jelly

8 small red potatoes (not the nugget ones though)

Pkg of frozen broccoli cuts

1 150g slice of deli ham (Just ask the deli associate to cut you a ham steak about 1 cm thick. It doesn’t have to be exactly 150 g) OR kielbassa or smoked sausage

Envelope of herb and garlic soup mix (Try Lipton Recipe Secrets Savory Herb with Garlic soup mix)

Cauliflower

2 cans of cream of chicken soup

Can of cheddar cheese soup

Can of chicken broth (14 1/2 oz)

Green onions

Papaya

Ground ginger

[Buy a 1L of milk this week. Also need soy sauce]

 

Breakfast: Apple quinoa cake

Lunch: Soup, apricot/bacon wraps, and papaya

Dinner: Potatoes/Ham/Broccoli Skillet

 

Quinoa Apple Cake

Preheat oven to 350 degrees. In a small pot, combine 1 cup of quinoa with at least 2 cups of water and bring to a boil over high heat. Cook for 10 minutes, or until quinoa is tender and the seeds’ “tails” (the little white part) are beginning to uncurl. Drain well and set aside.

Dip a pastry brush in 8 Tbsp of melted salted butter and use it to grease the inside of a loaf pan.

Put the remaining melted butter in a large bowl, and mix with 3/4 cup of packed brown sugar and 3/4 cup of raisins until evenly distributed.

Peel two apples and cut into 1 cm cubes. Add apples and cooked quinoa and stir to combine.

Whisk together 1 cup of flour, 1 1/2 tsp of baking powder, 1 tsp of cinnamon, 1 tsp ginger and 1 tsp of nutmeg in a small bowl.

Add the dry ingredients to the wet ingredients and stir to evenly combine.

Scrape the mixture into the loaf pan and bake for 50-60 minutes.

Let cool for 10 minutes in the pan, then turn out onto a cooling rack. Let cool completely before cutting to help cake maintain its shape.

 

Creamy Cauliflower Soup

Break a medium head of cauliflower into florets and place in pot with 1 inch of water. Bring to a boil. Reduce heat and simmer for 5-10 minutes.

Meanwhile, in another pot, combine 2 cans of condensed cream of chicken soup, one can of condensed cheddar cheese soup, a 14 1/2 oz can of chicken broth, and 2 cups of milk and heat through. Drain the cauliflower and stir into soup.

 

Garlic Potatoes and Ham

Cut 8 small red potatoes into wedges. Cook in 1 Tbsp of vegetable oil for over medium-high heat for 10 minutes in a large skillet. Stir in a package of partially thawed broccoli cuts, 1 cup of cubed deli ham, and an envelope of herb with garlic soup mix. Reduce heat, cover, and cook for 25 minutes. Chop up some green onions and sprinkle on top.

 

Apricot Wraps

Preheat oven to 375 degrees. Fold a dried apricot around a whole almond and repeat with as many apricots/almonds as you have. Cut 1 lb of sliced bacon into thirds. Wrap a strip around each apricot and secure with a toothpick. Place on two greased baking pans. Bake, uncovered, for 25 minutes, turning once.

Combine 1/4 cup of plum or apple jelly and 2 Tbsp of soy sauce in a small pot. Cook and stir over low heat for 5 minutes. Remove apricots from the oven to paper towels to drain. Serve with sauce for dipping.

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