Week 41 – Bonus Recipe!

Shopping List:

Frozen sliced peaches

Orange juice concentrate (Put 1/4 cup aside and make the rest into juice)

2 lbs of ground beef

Jar of salsa (16 oz)

Tube of refrigerated biscuits

8 oz of Colby-Monterey Jack cheese

Iceberg lettuce

Onion

16 oz jar of sauerkraut

4 oz of Swiss cheese

3 tubes of refrigerated crescent rolls

5 persimmons

5 beets

2-3 carrots

Apple (get a tart one, like Granny Smith)

[Buy a 1L of milk this week. Also needed: sugar]

 

Breakfast: Muffin and a smoothie

Lunch: Turnover and a persimmon

Dinner: Tostado, beet, and a glass of orange juice

 

Tangy Beef Turnovers

Preheat oven t 375 degrees. Cook 1 lb ground beef and a chopped onion in a skillet over medium heat. Drain. Drain, rinse, and chop a 16 oz jar of sauerkraut. Add to meat mixture. Add a cup of shredded Swiss cheese. Mix well. Unroll 3 tubes of refrigerated crescent roll dough and separate into rectangles. Place on greased baking sheets. Pinch seams to seal.

Place 1/2 cup of beef mixture in the center of each rectangle. Bring corners to the center and pinch to seal. Bake for 15-18 minutes.

 

Biscuit Tostados

Preheat oven to 350 degrees. Cook 1 lb of ground beef over medium heat in a skillet. Drain. Add 1 1/2 cups of salsa. Heat through.

Take apart a tube of large refrigerated biscuits and split each biscuit in half. Flatten into 4 inch rounds on ungreased baking sheets. Bake for 10-12 minutes. Top with meat mixture, 2 cups of shredded Colby-Monterey Jack cheese, 2 cups of shredded lettuce, and remaining salsa.

 

Peach Smoothies

Combine 1/2 cup of milk, 1/2 cup of frozen unsweetened sliced peaches, 1 Tbsp of orange juice concentrate, 1/2 Tbsp of sugar, and 2 ice cubes in a blender. Cover and process until smooth. Pour into a glass and drink immediately.

 

Good-For-You Morning Muffins

Preheat oven to 350 degrees. In a large bowl, combine 1 cup of unbleached all-purpose flour, 1 cup of whole-wheat flour, 3/4 cup of ground flaxseed, 3/4 cup of sugar, 2 3/4 tsp of baking powder, 2 tsp of ground cinnamon, 3/4 tsp of salt, and 1/4 tsp of baking soda. In another bowl, beat 4 egg whites, 1 whole egg, 1/2 cup of unsweetened applesauce, 1/3 cup of orange juice, 1/4 cup of canola oil and 2 tsp of vanilla extract. Stir into dry ingredients just until moistened. Fold in 2 cups of grated carrots, 1/2 cup of chopped pecans, 1/2 cup of flaked coconut, 1/2 cup of raisins and a peeled and shredded apple.

Coat muffin cups with cooking spray or use foil liners; fill three-fourths full. Bake for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Note: Original recipe specifically says to use King Arthur flour, though it didn’t seem to be sponsored by them. I didn’t use King Arthur when I made it, so I didn’t specify.

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