1/4 lb of sliced Genoa salami
7 slices of deli ham
Okra pickles or dill pickle spears
Envelope of Italian salad dressing mix
Crushed stuffing mix
4 cod fillets (6 oz each)
2 cans of cream of chicken soup
[Also needed: horseradish, vegetable oil, relish. Buy a 2L of milk this week]
Lunch: Soup, ham pinwheels, and 1/2 a grapefruit
Dinner: Cod, rice, kohlrabi, and a tossed salad with lettuce, jicama and Jerusalem artichoke and ginger dressing
Chicken Dumpling Soup
Combine 2 cans of condensed cream of chicken soup and 2 2/3 cups of milk in a pot. Bring to boil over medium heat. Reduce heat. Combine 1 2/3 cups of biscuit/baking mix with 2/3 cup of milk until just blended in a bowl.
With a rounded tablespoon, drop batter onto simmering soup. Cook, uncovered, for 10 minutes. Cover and simmer 10-12 minutes. Do not lift lid while simmering.
[Note: I would actually divide recipe in half or in quarters, if you can, as I discovered that the dumplings do not reheat well at all]
Preheat oven to 425 degrees. Combine 2 Tbsp of vegetable oil, 2 Tbsp of water, and an envelope of Italian salad dressing mix in a shallow bowl. Place 2 cups of crushed stuffing mix in another bowl. Dip 4 6 oz cold fillets in salad dressing mixture and then in stuffing.
Place on a greased baking sheet. Bake for 15-20 minutes.
Simple Ginger Salad Dressing
1 Tbsp of finely chopped ginger, 1 tsp of garlic, 2-3 tsp of parsley, 1 Tbsp lemon juice, 2 Tbsp honey, 2 Tbsp of chili sauce, and 6 Tbsp of olive oil. Blend ingredients in food processor or just put in a mason jar and shake.
Ham Pickle Pinwheels
Cut an 8 oz package of cream cheese. Place cream cheese, 1/4 lb of sliced Genoa salami, and 1 Tbsp of horseradish in a blender or food processor. Cover and process. Spread over 7 deli ham slices.
Remove stems and ends of 14-21 okra pickles or dill pickle spears (# depends on length). Place 1-3 pickles down the center of each ham slice. Roll up tightly and wrap in plastic wrap. Refrigerate for at least 2 hours. Cut into 1 inch slices.