1 lb uncooked medium shrimp (peeled and deveined, if you can, to save yourself work. If not, you’ll have to do it yourself)
2 12 oz jars of apricot preserves
Envelope of onion soup mix
1 1/2 lbs of cooked ham
Can of pork and beans (16 oz)
5 slices of process American cheese (like Kraft singles) [You may have some still from previous weeks – bonus!]
[Also needed: soy sauce, lemon juice, chili sauce, ginger root]
Breakfast: Muffin or toast
Lunch: Sandwich, shrimp, and some cubed papaya
Bacon Bean Sandwich
Preheat oven to 350 degrees. Lightly toast a slice of bread. Cook 2 slices of bacon. Place toast on an ungreased baking sheet. Spread with 3 Tbsp of pork and beans. Top with bacon, a slice of onion, separated into rings, and a slice of process American cheese. Bake for 15-20 minutes.
Apricot Ham Turnip Casserole
Preheat oven to 350 degrees. Cook rice according to package directions. Place in an ungreased baking dish. Add 1 1/2 lbs of cubed ham. Peel and thinly julienne turnip and dice 1/2 an onion. Place on top of ham. Combine 2 jars of apricot preserves and an envelope of onion soup mix. Pour on top of ham, turnip, and rice. Bake for 20-35 minutes or until ham and sauce is heated through and turnip is tender.
Combine 3 Tbsp of soy sauce, 2 Tbsp of lemon juice, 1 Tbsp of chili sauce, and 1 Tbsp of minced ginger root in a bowl. Mix well. Pour half the mixture into a Ziplock and add 1 lb of uncooked, peeled, and deveined shrimp. Seal bag and turn to coat. Refrigerate for 2 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade from shrimp. Thread onto metal or soaked wooden skewers. Grill, uncovered, over medium heat for 6-8 minutes, turning once. Serve with remaining marinade.