Week 47 – Bonus Recipe!

Shopping List:

2 ripe avocados

Tortilla chips

Maple pancake syrup

Maple flavoring

8 chicken breasts

Can of condensed cream of celery soup

Can of condensed cream of cheddar cheese soup

Can of condensed cream of onion soup

2 6.5 oz cans of chopped clams

5 pears

Red onion

Jar of sun-dried tomatoes

Eggs

Spinach

Feta cheese

English muffins

[Also needed: salsa, lemon juice, salt, BBQ sauce, olive oil. Buy a 1 L of half-and-half this week]

 

Breakfast: Egg sandwich

Lunch: Chowder, guacamole, tortilla chips, and a pear

Dinner: Chicken, onions, and rice

 

Egg Sandwiches

Heat 2 tsp of olive oil in a nonstick skillet over medium heat. Add 2 cups of fresh stemmed spinach and cook until wilted. Rinse, drain, and chopped 4 sun-dried tomatoes. Stir in with spinach and heat through, about 2 minutes.

Beat 2 eggs with a dash of water. Stir eggs into the spinach and sun-dried tomatoes and add a pinch of garlic powder, 1/4 tsp of oregano, and a little fresh ground pepper. Using a spatula, stir the eggs until cooked through, about 4-5 minutes. Remove the pan from the heat and stir in the feta. Divide the eggs between two English muffins and eat hot.

 

Clam Chowder

Combine a can of cream of celery soup, a can of cream of cheddar cheese soup, a can of cream of onion soup, 1/4 cup of chopped red onion, and 3 cups of half-and-half cream. Cook over medium heat until heated through. Add 2 cans of drained chopped clams and heat through. Do not boil! The clams will lose their texture if it cooks for too long.

 

Maple Barbecued Chicken

Combine 3/4 cup of BBQ sauce, 3/4 cup of maple pancake syrup, 1/2 tsp of salt, and 1/2 tsp of maple flavoring in a bowl and mix well. Remove 3/4 cup to a small bowl for serving. Cover and refrigerate. Slice 1/2 a red onion into rings.

Grill chicken, uncovered, over medium heat for 3 minutes on each side. Add onion rings to the grill. Grillchicken 6-8 minutes longer, basting with remaining sauce and turning occasionally. Serve with reserved sauce and grilled onions.

 

Guacamole

Peel and chop 2 avocados. Place in a small bowl. Sprinkle with 1 Tbsp of lemon juice. Add 1/4 cup of salsa, 1/4 cup of chopped red onion, and 1/4 tsp of salt. Mash coarsely with a fork. Refrigerate until serving. Eat with tortilla chips.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s