Lunch: Potato Salad or Green Salad with Buttermilk Dressing; Pear; Trail Mix
Dinner: Meat Loaf, Ham, or Chicken Strips with Hot Mustard Dip; Roasted Squash; Potatoes
Buttermilk Salad Dressing
Combine 3/4 cup of 1% buttermilk, 2 cups of cottage cheese, and an envelope of ranch salad dressing mix in a blender or food processor. Cover and process for 20 seconds. Pour into a small pitcher or bowl. Cover and refrigerate for 1 hour. Stir before serving with salad/veggies.
Salad Suggestion: Mixed greens (or your favorite kind of lettuce), cubed squash, tomato, grapes, raisins, apple, celery, green onions and leftover dried fruit, nuts, cheese
Pimiento Potato Salad
Cook 2 lbs of small red potatoes (about 12). Thinly slice 4 green onions and 3 celery ribs. Cut potatoes into 1/4 inch slices. In an ungreased dish, layer half of the potatoes, onions, celery, and a drained jar of pimientos. Repeat layers. Pour an 8 oz bottle of Italian salad dressing over all. Cover and refrigerate overnight. Stir before serving.
Easy Meat Loaf
Preheat oven to 350 degrees. Lightly beat 1 egg. Crush 33 butter-flavored crackers. Combine the egg, a can of French onion soup, and the cracker crumbs. Crumble 1 lb of lean ground beef over mixture and mix well. Shape into a loaf. Place in a greased baking dish. Bake, uncovered, for 30 minutes.
Pour a can of golden mushroom soup over loaf. Bake 1 hour longer. Let stand for 10 minutes before slicing.
Preheat oven to 325 degrees. Place a 3 lb boneless fully cooked ham on a greased rack in a shallow roasting pan. Bake, uncovered, for 50-60 minutes. Combine 1/3 cup of honey, 2 Tbsp of Dijon mustard, and 2 Tbsp of brown sugar. Brush about 3 Tbsp over ham.
Bake 10-15 minutes longer. Stir 1 Tbsp of water into remaining glaze. Heat through and serve with the ham.
Combine 2 lbs of roasted peanuts, 2 lbs of cashews, 1 lb of M&Ms, 1 lb of raisins, and 1/2 lb of flaked coconut in a large bowl. Store in an airtight container.
Hot Mustard Dip
Combine 1/4 cup of ground mustard and 1/4 cup of vinegar in a small pot. Let stand for 30 minutes. Whisk in 1/4 cup of sugar and 1 egg yolk until smooth.
Cook over medium heat, whisking constantly, until mixture just begins to simmer and is thickened, about 7 minutes. Remove from the heat. Whisk in 2 Tbsp of honey. Store in the fridge. Serve with pretzels, chicken strips, or anything else you like to eat with hot-and-spicy sauce.
Potatoes (12 small red and 6 medium-large yellow)
Lettuce or mixed greens
2 yellow squashes (one spaghetti for roasting, one of something else for salad)
2 small bunches of grapes (green and red)
1 lb lean ground beef
3 lb boneless fully cooked ham
Frozen chicken strips
Can of condensed French onion soup
Can of condensed golden mushroom soup
Jar of diced pimientos (2 oz)
Italian salad dressing
Ranch salad dressing mix
Dry roasted peanuts (at least 2 lbs)
Cashews (at least 2 lbs)
Raisins (at least 1.5 lbs)
M&Ms (at least 1 lb)
Flaked coconut (at least 1/2 lb)
[Also needed: sugar, honey, Dijon mustard]