Jar of sharp American cheese spread (like Cheez Whiz)
Beef flank steak (1 1/2 lbs)
3 green peppers
Whole wheat flour
Natural creamy peanut butter
Cranberry juice (2 quarts)
[Also needed: butter (you’ll need 2 sticks of unsalted, 1 stick of your choice), all-purpose flour, lemon-pepper seasoning, vegetable oil, dill pickle relish, regular mustard, salt, leftover jam/jelly – you should still have grape and plum or apple left]
Breakfast: Pop tart and eggs
Lunch: Sandwich, turnover, and 1/2 a grapefruit
Dinner: Steak, potatoes, and 1/2 a green pepper
Orange Marmalade Turnovers
Preheat oven to 350 degrees. Combine 1/2 cup of softened butter and a jar of sharp American cheese spread in a bowl. Add 1 cup of all-purpose flour. Stir until mixture forms a ball. Cover and refrigerate for 1 hour.
On a lightly floured surface, roll dough to 1/8 inch thickness. Cut into 3 inch circles. Place 1/2 tsp of orange marmalade on each circle. Fold pastry over and seal edges with a fork. Cut slits in top of pastry.
Place 2 inches apart on ungreased baking sheets. Bake for 5-9 minutes. Remove to wire racks to cool.
Seasoned Flank Steak (Note: Steak must marinate for 1-2 hours)
Combine 1/4 cup of vegetable oil, 2 Tbsp of water, 2 Tbsp of lemon-pepper seasoning, and 2 tsp of seasoning salt in a large Ziplock. Add a 1 1/2 lb beef flank steak. Seal bag and turn to coat. Refrigerate for 1-2 hours, turning occasionally. [2 is better if you can wait that long]
Grill steak, uncovered, over medium-hot heat for 6-12 minutes.
Hot Dog Sandwiches
Mince 6 hot dogs. Combine hot dogs, 1/2 cup of dill pickle relish, 1/4 cup of chili sauce, and 2 Tbsp of mustard in a small bowl. Mix well. Spread on six pieces of bread and top with another piece of bread. Freeze for up to 2 months. Remove sandwich from the freezer at least 4 hours before serving.
Whole Wheat Toaster Pastries (aka Pop Tarts!)
Preheat the oven to 375 degrees and line a large baking sheet with parchment paper.
Put 2 1/4 cup of whole wheat flour and 1/2 tsp of salt in a food processor with the dough blade and pulse it together briefly.
Meanwhile fill a glass measuring cup with ½ cup water and add a few ice cubes to it.
Take 1 cup of unsalted cold butter straight out of the fridge and cut it into ½ inch chunks. Sprinkle the pieces of butter on top of the flour in the food processor. Be careful to spread out the butter as opposed to letting it all clump together in one piece.
Turn on the food processor and blend until the mixture resembles a crumbly meal. While the food processor is still running add ⅓ cup water through the top. Watch the dough come together and add 2 – 3 more teaspoons of water as needed so a dough ball will form. If some of the dough is in a ball and some is stuck to the sides that is okay…you can fix it with your hands. At this point the dough could be stored in the fridge in plastic wrap for up to 3 days or in the freezer (in a freezer safe container) for up to 6 months.
Remove the dough from the food processor and put it on a lightly floured counter or large cutting board. With a rolling pin (and another sprinkling of flour) flatten out the dough to one big rectangle or square that’s no more than a quarter inch thick. Trim any uneven ends and use those to patch other edges as necessary.
Using a knife cut out 14 to 16 rectangles of dough. Actually you could make them any shape or size that you want at this point. Lay half of your dough shapes onto the parchment lined baking sheet. Spoon about a tablespoon of jam down the middle of those bottom dough pieces.
Top them with matching dough shapes and seal around the edges by pushing down with a fork. Make a few holes in the top with the fork as well. Lastly, brush the tops of the uncooked toaster pastries with the egg wash (1 egg beaten with a splash of water).
Bake for 18 – 24 minutes. Cool the cooked pastries on a cooling rack (if you have one) then either eat them right away or store them in the fridge for 3 days or the freezer for several months. They can be eaten cold or reheated. Enjoy!
Sugar-Free Gluten-Free Chocolate Cupcakes
Preheat the oven to 375°F.
Line a muffin pan with 6 paper cups.
Combine 1/2 cup of almond flour, 3/4 tsp of baking powder, 1/8 tsp of salt, 1/2 cup of unsweetened cocoa powder, 1 tsp of espresso powder, and 4 packets of Stevia together in a bowl. Set aside.
In another smaller bowl, combine 5 tsp of melted coconut oil, 1/2 cup of unsweetened applesauce, 2 eggs, and 2 tsp of vanilla extract.
Pour the wet ingredients over the dry ingredients and stir until combined.
Fill the paper cups 3/4 full.
Bake for 15-20 minutes.
Allow the cupcakes to cool for 5 minutes in the pan, then transfer them to a cooling rack to cool completely.
Mix 3 Tbsp of melted coconut oil, 1/4 cup of natural creamy peanut butter, 1/4 cup of unsweetened cocoa powder, and 2 packets of Stevia together and spread a little bit on each cupcake.