1 1/2 lb of sliced bacon
Pkg of mini smoked sausage links
1 1/2 lbs kielbasa or Polish sausage
Maple syrup (I buy the huge growlers because I use it to sweeten a lot of things)
Pkg of quick-cooking long grain and wild rice mix
Can of cream of potato soup
8 oz of process cheese, like Velveeta
Greek yogurt (I like coconut, honey, or vanilla best)
[You’ll need a bigger carton of milk this week as well. Get a 2L. Also banking that you still have whole oats, flax, and chia seeds leftover from last week and that you have brown sugar in your pantry]
Breakfast: Whole oats with flax, chia seeds, a sprinkle of cinnamon, a splash of almond milk, and a big dollop of Greek yogurt. You can eat this cold too, if you want to make it the night before and let it soak in the fridge overnight. Lots of people prefer it cold in the warmer months, but I always prefer my oatmeal hot.
Lunch: Soup, bacon wraps, slices of honeydew melon, and a glass of apple juice
Dinner: Sausage, toast, and asparagus
Cheesy Wild Rice Soup
Prepare rice according to package directions in a large pot. Stir in 4 cups of milk, a can of condensed cream of potato soup, 8 oz of cubed process cheese (Velveeta) and mix well. Cook and stir until cheese is melted. Be careful not to let rice stick to bottom where it will burn. Meanwhile cook 1/2 lb of bacon in a frying pan to be sprinkled on top for garnish. Can also add chopped parsley if you have any left from Week 1.
Smoky Bacon Wraps
Preheat oven to 400 degrees. Cut each bacon strip in half widthwise (1 lb worth of bacon). Wrap one piece of bacon around each mini smoked sausage link. Place on a foil-lined baking pan. Sprinkle with 1 cup of packed brown sugar.
Bake, uncovered, for 30-40 minutes or until bacon is crisp and sausage is heated through.
Apple Kielbasa Coins
Slice the 1 1/2 lbs-worth of fully cooked kielbasa (or Polish) sausage into 1/4 inch pieces. Bring sausage and 1/4 cup of apple juice to a boil in a large pot. Cover and cook for 5 minutes and then uncover and cook for 5 more minutes. Drain. Add 1/4 cup of apple jelly and 2 Tbsp of maple syrup. Cook and stir until jelly is melted and sausage is coated. Serve with a slice of toast.
Asparagus – I put about an inch of water in a saucepan and simmer it with the asparagus floating on top for a couple minutes. Then I drain the water, plop some butter in the pan, and fry them for a minute with salt and pepper. Delicious!