Week 25

Shopping List:

Apple juice

Cinnamon sticks

Whole cloves

Apricot preserves (You may have some leftover from Week 6!)

1 lb kielbasa or Polish sausage

Dried apricots (Get 12 if your store offers them in the bulk section. If not, just get a package)

12 fresh mushrooms

Rice

Pkg of frozen California-blend vegetables

Process cheese (like Velveeta)

Envelope of chicken noodle soup mix

Snow peas

5 pears

[Also needed: Dijon mustard. Buy a 2 L of milk this week.]

 

Lunch: Soup and a pear

Dinner: Kabobs, rice, and snow peas

Dessert: Harvest Apple Drink

 

Vegetable Noodle Soup

Bring 3 1/2 cups of milk to a boil in a large pot. Stir in a package of frozen California-blend vegetables and return to a boil. Reduce heat. Cover and simmer for 6 minutes.

Stir in 1/2 cup of cubed process cheese and an envelope of chicken noodle soup mix. Return to a boil. Reduce heat. Simmer, uncovered, for 5-7 minutes, stirring occasionally.

 

Apricot Sausage Kabobs

Combine 3/4 cup of apricot preserves and 3/4 cup of Dijon mustard. Mix well. Remove 1/2 cup for serving and set aside. Slice 1 lb of fully cooked kielbasa or Polish sausage into 12 pieces. On 4 metal or soaked bamboo skewers, alternate sausage pieces, mushrooms, and dried apricots. Each skewer should have 3 of each. Alternatively, make 6 skewers with two of everything on each.

Grill, covered, over indirect heat for 15-20 minutes. Turn frequently and baste with remaining apricot sauce. Warm the reserved sauce and serve with kabobs. Make rice according to package directions. Serve with kabobs and sauce.

 

Harvest Apple Drink

Bring a can 46 oz can of apple juice, 1/3 cup of packed brown sugar, 2 cinnamon sticks and 6 whole cloves to a boil in a medium pot. Reduce heat and simmer for 15 minutes. Strain. Drink warm.

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