2 packages of cream cheese
1 can of chopped ripe olives, drained
Bundle of green onions
10 slices of sliced deli ham
4 salmon fillets
Garlic Bulbs or Jar of Chopped Garlic (the jar will be more expensive, but is faster if you are pressed for time, and the whole jar will last you over a year so is worth the little splurge)
Bundle of fresh parsley
Ranch salad dressing mix
Loaf of pumpernickel rye bread
5 of your favorite apples
Flavored oatmeal packets
[Salt and pepper also needed]
Breakfast: Oatmeal and/or toast with butter
Lunch: Cucumber sandwich, ham roll ups, and an apple
Dinner: Salmon, rice, and artichoke and/or cucumbers
Leave cream cheese out until it reaches room temperature and then mix with 2 Tbsp of the ranch dressing mix. Spread on rye bread. Top with sliced cucumbers. Salt and pepper.
Add 4 tsp of Creole seasoning, the equivalent of 2 garlic cloves, and 2 tsp of pepper in a large Ziplock bag. Add salmon fillets and shake to coat. Place salmon on baking sheet. Broil 6 in from heat for 10 minutes. Sprinkle with parsley.
How to Steam Artichoke
Cut little thorn tips off with scissors. Slice the top inch off. Cut off excess stem – leave an inch. Rinse in cold water. Put in microwave-proof dish with 1/4 in of water. Cover with lid. Microwave for 4 mins. The leaves should come off easily. pull off as close to the stem as possible. Dip in melted butter and use teeth to scrape off meat. Eat heart at the end.
Ham Roll Ups
Leave cream cheese out til it reaches room temperature. Beat in a bowl until smooth. Stir in drained olives and 1/3 cup of green onions. Spread over ham slices. Roll up, jelly-roll style, starting with the short side. Chill for at least 1 hour. Just before eating, cut into 1 in pieces.
Keep the remaining salad dressing mix on hand for next week.