Salsa Sausage Quiche (Dinner for Two Week 3)

Breakfast: Quiche

Lunch: Roast beef sandwich, Chili burger, or Chili dog, Pretzel nuggets, Fig or Prune

Dinner: Chicken or Beef, Rice or Sweet potato, Bell pepper

Two Meals One Pot Take Three

Combine 2 cans of chili with beans, 2 cans of drained mixed vegetables, 2 drained cans of whole kernel corn, 2 cans of diced tomatoes, and 2 cans of green chilies in a pot. Add a dash of chili powder and a dash of garlic powder. Heat through.

  1. Cook hamburger patty. Toast a hamburger bun if desired. Spoon chili mixture onto hamburger patty. Top with leftover vegetables, cheese, and/or condiments if you have any or just eat as a chili burger.
  2. Cook a hot dog. Zap hot dog bun in microwave for 15-30 seconds. Spoon chili mixture onto hot dogs. Add leftover sauerkraut, onions, cheese, and/or condiments, if desired or just eat as a chili dog.

Sweet and Savory Brisket

  1. Cut a 3 to 3.5 lb beef brisket in half and place half in a slow cooker. Combine 1 cup of ketchup, 1/4 cup of grape jelly, an envelope of onion soup mix, and 1/2 tsp of pepper in a bowl. Spread half over meat in slow cooker. Top with the second half of the brisket and then the rest of the ketchup mixture.
  2. Cover and cook on low for 8-10 hours. Slice brisket and serve with cooking juices. The leftovers are great zapped in the microwave as well as made into a roast beef sandwich with a little mayo.

Artichoke Chicken

  1. Preheat oven to 375 degrees. Drain and chop a can of water-packed artichoke hearts. Combine artichokes, 3/4 cup of grated Parmesan cheese, 3/4 cup of mayonnaise, and a dash of garlic powder in a bowl. Place 4 chicken breasts in a greased baking dish. Spread with artichoke mixture. Bake, uncovered, for 30-35 minutes.

Salsa Sausage Quiche

  1. Preheat oven to 375 degrees. Cook 3/4 lb bulk pork sausage in a skillet over medium heat. Drain. Transfer to an unbaked pastry shell. Sprinkle with 1 cup of shredded cheddar cheese. Lightly beat 3 eggs in a small bowl. Stir in 1 cup of salsa. Pour over cheese.
  2. Bake for 30-35 minutes. Sprinkle with another cup of cheese. Bake 5 minutes longer. Serve with extra salsa and sour cream.

Sweet Pretzel Nuggets

  1. Place a package of sourdough pretzel nuggets in a glass bowl. Combine 2/3 cup of vegetable oil, 1/3 of sugar, and 2 tsp of cinnamon in a small bowl. Pour over pretzels and toss to coat. Microwave, uncovered, for 2 minutes. Stir. Microwave 3-4 minutes longer, stirring after each minute. Cool to room temperature.

Note: It is sometimes hard to find sourdough pretzel nuggets. Regular pretzels can be used instead. One time I cut up sourdough bread into bite-sized pieces and toasted it before tossing with the oil, sugar, and cinnamon. 

SHOPPING LIST:

Sour cream (smallest one)

Cheddar cheese (8 oz)

Parmesan cheese

Eggs

Hamburger buns

Hot dog buns

6 bell peppers

6 sweet potatoes or yams

6 prunes (dried go well in salads, but eating fresh is great too)

6 figs (dried go well in salad, but fresh are great too)

Beef brisket (3-3.5 lb)

3/4 lb bulk pork sausage

4 boneless skinless chicken breast halves

Hot dogs

Unbaked pastry shell (9 inches)

Hamburger patties

Can of water-packed artichokes hearts

2 cans of chili with beans

2 cans of mixed vegetables

2 cans of whole kernel corn

2 cans of diced tomatoes

2 cans of green chilies

Cinnamon

Garlic powder

Mayonnaise

Ketchup

Grape jelly

Salsa (2 cups worth)

Pkg of sourdough pretzel nugget (15-18 oz)

Vegetable oil

[Also needed: Sugar, Onion soup mix, Pepper]

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Tangy Pork Tenderloin (Dinner for Two Week 2)

Breakfast: Smoothie and/or Omelette

Lunch: Burrito, Reuben spread and cocktail rye bread and a Plum or Pommegranate

Dinner: Pork Tenderloin and Potatoes or Tuna Casserole and Beets

Two Meals One Pot [Take Two]

Combine 2 cans of chili with beans, 2 cans of drained mixed vegetables, 2 drained cans of whole kernel corn, 2 cans of diced tomatoes, 2 cans of green chilies in a pot, and 2 dashes of chili powder. Heat through.

a) Zap a tortilla in the microwave for 15-30 seconds. Scoop chili mixture onto tortillas and wrap up burrito-style! Add any leftover vegetables, beans, cheese, or toppings you have lying around, if you want to. It’s good with just the chili mixture too though!

b) Beat 2 eggs with a splash of milk. Spoon a couple scoops of chili mixture into a coated pan or a non-stick egg pan. After 30 seconds, pour the egg mixture on top. Do not touch it for one minute. Flip it over. If you have any leftover cheese, add it at this stage. Let cook for another mixture. Use your flipper to fold it in half and slide onto the plate.

Swiss Tuna Bake

  1. Preheat oven to 350 degrees. Combine 4 cups of cooked egg noodles, 1 1/2 cups of shredded Swiss cheese, 1 cup of mayonnaise, and a can of drained and flaked tuna in a large bowl. Spread 1/2 cup of seasoned bread crumbs into a greased baking dish. Spread noodle mixture over crumbs. Sprinkle with 1/2 cup more of seasoned bread crumbs. Bake, uncovered, for 20 minutes.

Tangy Pork Tenderloin

  1. Place 2 1lb pork tenderloins in a large Ziplock bag or shallow glass container. Combine 2/3 cup of honey, 1/2 cup of Dijon mustard, 1/2 tsp of chili powder, and 1/4 tsp of salt in a bowl. Set aside 2/3 cup. Pour remaining marinade over pork. Turn to coat. Seal or cover and refrigerate for at least 4 hours, turning occasionally.
  2. Drain and discard marinade. Grill pork, covered, over indirect medium heat for 8-9 minutes on each side. Warm the reserved sauce in a pot and serve with pork.

Reuben Spread

  1. Chop 1 lb fully cooked ham. Shred 4 cups of Swiss cheese. Drain an 8 oz can of sauerkraut. Combine ham, cheese, sauerkraut, and 1/2 cup of Thousand Island salad dressing in a glass bowl. Cover and microwave for 1 to 1 1/2 minutes, stirring once. Serve on cocktail rye bread.

Cherry Berry Smoothies

  1. Combine 1/3 cup of cherry juice, 2.5 oz of vanilla yogurt, 1/3 cup of frozen unsweetened raspberries, 6 seedless red grapes, and 1 tsp of sugar in a blender. Cover and process until well blended. Pour into a glass. Drink immediately.

SHOPPING LIST:

Vanilla yogurt

1.5 lb Swiss cheese

Eggs

Cherry juice

Cocktail rye bread

Seasoned bread crumbs

Tortillas

Seedless red grapes

6 plums

4 pommegranates

6 potatoes

6 beets

2 1lb pork tenderloins

1 lb deli ham

Frozen unsweetened raspberries

8 oz can of sauerkraut

2 cans of chili with beans

2 cans of mixed vegetables

2 cans of whole kernel corn

2 cans of diced tomatoes

2 cans of green chilies

6 oz can of tuna

Egg noodles

Vanilla whey protein powder

Oats

Chili powder

Thousand Island dressing

Dijon mustard

Mayonnaise

Baking powder

[Also needed: honey, salt, sugar]

Two Meals One Pot (Dinner for Two Week 1)

Lunch: Spaghetti or Tacos; Honey-Glazed Snack Mix; Elderberries or Grapes

Dinner: Beef Stroganoff and Broccoli or Chicken Fried Rice; Mashed or Roasted Rutabaga or Corn

Dessert: Glass of Low-Fat Eggnog

 

Two Meals One Pot

Combine 2 cans of chili with beans, 2 drained cans of mixed vegetables, 2 drained cans of whole kernel corn, 2 cans of diced tomatoes, and 2 cans of green chilies in a large pot. Heat through.

A) Cook spaghetti noodles according to package directions. Spoon chili over noodles. Top with any leftover cheese if you have any.

B) Zap taco shells in microwave for 15-30 seconds. Spoon chili inside shells. It’s good just like that, but if you have any leftover vegetables, cheese, beans, or other toppings – go ahead and add them! My favorite is iceberg lettuce, tomatoes, salsa, sour cream, green onions or chives, sliced black olives, and cheddar cheese.

 

Chicken Fried Rice

Cook a package of fried rice mix according to package directions. Stir in 2 cups of cubed cooked chicken, 1 1/2 cups of cooked broccoli florets, and a can of drained sliced water chestnuts. Heat through. Sprinkle with 1 cup of shredded mozzarella cheese.

 

Beef Stroganoff

Combine a can of condensed cream of mushroom soup, 2 Tbsp of onion soup mix, 2 Tbsp of beef broth, and 1 Tbsp of quick-cooking tapioca in a slow cooker. Let stand for 15 minutes. Cut 1 lb of stew meat into 1 inch cubes. Stir meat into slow cooker. Cover and cook on low for 6-8 minutes. Serve over noodles or mashed potatoes.

[As tempting as it is, don’t lift the lid unless the recipe instructs to stir or add ingredients. The steam during cooking creates a seal, so every time the lid is lifted, it loses 15-30 minutes worth of steam, so it won’t be ready in the time allotted and will have to stay in the crock pot even longer.]

 

Low-Fat Eggnog

Combine 11 cups of cold fat-free milk and 2 tsp of vanilla extract in a large bowl. Combine 2 packages of instant sugar-free vanilla pudding mix, artificial sweetener equivalent to 1/3 cup of sugar, and 1/2 tsp of nutmeg in another bowl. Whisk into milk mixture until smooth. Refrigerate until serving.

 

Honey-Glazed Snack Mix

Preheat oven to 350 degrees. Combine 8 cups of Crispix cereal, 3 cups of miniature pretzels, and 2 cups of pecan halves in a large bowl. Melt 2/3 cup of butter. Stir in 1/2 cup of honey until well blended. Pour over cereal mixture and stir to coat. Spread into two greased baking pans.

Bake for 12-15 minutes, stirring occasionally. Cool in pan for 3 minutes. Remove from pan and spread on waxed paper to cool completely. Store in an airtight container.

 

SHOPPING LIST:

3L of skim milk

Mozzarella cheese (4 oz)

Taco shells (soft or hard – you choose!)

Potatoes

Elderberries

Grapes

5 rutabagas

1 lb beef stew meat

Cooked chicken (2 cups cubed)

Frozen broccoli florets

Can of condensed cream of mushroom

2 cans of chili with beans

Can of sliced water chestnuts

2 cans of mixed vegetables

3 cans of whole kernel corn

2 cans of diced tomatoes

2 cans of green chilies

Beef broth

Onion soup mix

2 boxes of noodles: one spaghetti, one rotini or twisty egg noodles

Pkg of fried rice mix (6 oz)

Nutmeg

Honey

Miniature pretzels

Pecans (2 cups worth)

2 pkgs of instant sugar-free vanilla pudding mix (Make sure it’s not the kind that is supposed to be cooked)

Artificial sweetener (I like Splenda)

Quick-cooking tapioca

Vanilla extract

Crispix cereal

Whole wheat pastry flour (or gluten-free flour of choice)

[Also needed: Butter]

Week 52!

Shopping List:

Pint of vanilla ice cream

Buttermilk (smallest one – I think its a 1 L)

Lemon

Lemon extract

6 boneless pork loin chops

Pkg of crushed stuffing mix (6 oz)

Can of apple pie filling with cinnamon (21 oz) [Or just add cinnamon on top afterwards]

Can of chili with beans (15 oz)

Can of mixed vegetables (15 oz)

Can of whole kernel corn (11 oz)

Can of tomato soup (11 oz)

Can of diced tomatoes

Can of green chilies

Dried plums

Carrots

[Also needed: vanilla, vegetable oil]

 

Lunch: Chili and dried plums

Dinner: Pork chops and carrots

Dessert: Milkshake

 

Six-Can Chili

Combine a can of chili with beans, a drained can of mixed vegetables, a drained can of whole kernel corn, a can of tomato soup, a can of diced tomatoes, and a can of green chilies in a pot and heat through.

(I use this recipe A LOT – I honestly ate it every day for two months once and never got tired of it. I found different things to do with the chili and started adding spices and would sometimes add other leftover vegetables I had. It’s still used as a staple in my house.)

 

CheeseShakes                                                                                   (One of the most delicious things in the world…)

Place 1/2 a pint of vanilla ice cream, 1/2 cup of buttermilk, 1/2 tsp of grated lemon peel, 1/4 tsp of vanilla extract, and a very small drop of lemon extract in a blender. Cover and process on high until smooth. Pour into a glass. Refrigerate any leftovers, but I doubt you will have any!

 

Pork Chops with Apples and Stuffing

Preheat oven to 350 degrees. Brown 6 boneless pork loin chops in 1 Tbsp of vegetable oil in a skillet over medium-high heat. Meanwhile, prepare stuffing according to package directions. Spread a can of apple pie filling into a greased baking dish. [Sprinkle cinnamon on top if it’s not included in the can.] Place pork chops on top. Spoon stuffing over chops.

Cover and bake for 35 minutes. Uncover and bake for 10 minutes longer.

Week 51 – Turned into Italian week somehow…

Shopping List:

Pkg of frozen corn dogs (16 oz)

Pizza sauce

Ripe olives (Buy a small can or 3-6 loose olives if your grocery store has that option – Safeway does, which is where I shopped in college. You’ll be chopping them up anyway so it doesn’t matter if they are whole or sliced)

Jar of sliced mushrooms (4.5 oz)

Mozzarella cheese

2 pkgs of angel hair pasta with Parmesan cheese dinner mix (5 oz each) [If you can’t find these, see recipe below]

Can of tuna (12 oz)

Butter-flavored crackers

Pkg of mixed green salad

Garlic bread (or make your own – see below)

Blueberries

Butternut squash

Whole wheat pastry flour

Vanilla whey protein powder

Ground cloves

[Also needed: Italian seasoning, butter]

 

Lunch: Pizza corn dogs and blueberries

Dinner: Pasta, garlic bread, mixed green salad, and butternut squash

 

Butternut squash: They are so good for you, but so big that it’s hard to know what to do with all of it. I divided mine into quarter portions and cubed to eat differently over 4 nights. The first night I roasted it with a little olive oil, salt, and pepper. The second night, I sauteed and adding it to my green salad with some blueberries as well. The third night I boil the cubes for 15(ish) minutes and then mashed with butter, salt, and pepper. The forth night I folded it into the pasta to switch it up. I don’t remember if I steamed it or sauted it before I did that though. I wouldn’t put it in the pasta the first night as it’s not the most ideal pairing. It was fine since it was towards the end of the week when I was getting a little bored leftover pasta anyway.  You could also make butternut squash soup out of it – one of my favorite things in the world, but you’ll need a few more ingredients for that and I couldn’t afford them at the time. Another grab option is folded into risotto – but again, this is something I usually only indulge in when my parents take me out to dinner…

 

Angel Hair Tuna

Prepare 2 packages of angel hair pasta with Parmesan cheese dinner mix according to package directions (or see guideline below). Drain and flake a can of tuna. Stir tuna and 1/2 tsp of Italian seasoning into pasta. Transfer to a serving bowl. Cover and let stand for 5 minutes to thicken. Crush 15 butter-flavored crackers (about 3/4 cup) and toss with 1/4 cup of melted butter. Sprinkle over top of pasta.

 

Pizza Corn Dogs

Preheat oven to 350 degrees. Remove sticks from a thawed package of corn dogs. Cut doughy ends off so that both ends are flat and then cut into 1 inch slices. Place on an ungreased baking sheet. Spread with 1/2 cup of pizza sauce. Top with 3 Tbsp of chopped olives, a drained jar of sliced mushrooms, and 1/4 cup of shredded mozzarella cheese.

Bake for 15-20 minutes.

 

Homemade Angel Hair Pasta with Parmesan Cheese Guide

Prepare angel hair pasta according to package directions, except do not add butter, margarine, or salt to the water. After draining and rinsing the pasta, toss with either: 1 Tbsp of melted butter and 1/4 cup of grated Parmesan cheese OR heat 2 Tbsp of olive oil in a small saucepan and add a dash of salt, a Tbsp of finely chopped fresh herbs or 1/2 Tbsp of dried herbs like rosemary, thyme, oregano, 2 Tbsp of chopped fresh parsley or 1/2 Tbsp of dried parsley, 2 cloves of sliced or minced garlic, and a dash of chili pepper flakes, heat for 1 minute, toss with pasta, and top with 1/4 cup of grated Parmesan cheese and 1/2 tsp of freshly ground black pepper. You can leave out anything you don’t have. There isn’t really a right and wrong – just use this as a guideline!

 

Homemade Garlic Bread Guide

Slice a loaf of French or Italian bread (only slice off what you are going to eat that night). Mix together the following ratio – 2:1:1:0.5 of butter, olive oil, finely chopped fresh parsley (or dried parsley, but then only use a third), finely chopped garlic. So for example, mix together 1 Tbsp of butter, 1/2 Tbsp of olive oil, 1/2 Tbsp of fresh parsley or 1/8 Tbsp of dried parsley, and 1/4 Tbsp of garlic. Use a pastry brush to spread on bread. Sprinkle with Parmesan cheese (going with the ratios – Parmesan cheese would be a 4 – so if using 1 Tbsp of butter, use 2 Tbsp of grated Parmesan cheese). Wrap loaf in foil and bake for 15 minutes at 350 degrees. Then open foil and bake for 5 more minutes. OR, if you are only doing a couple slices, place on a baking sheet and broil. Every oven is different. Mine only takes a minute on each side so turn the light on in the oven and literally keep your eyes on it.

Week 50

Shopping List:

Caramel ice cream topping

Chocolate ice cream

Malted milk powder

Pecans

Baker’s chocolate

Unbaked deep-dish pastry shell

6 tomatoes

Bacon

4 oz cheddar cheese

Mayonnaise

Blackberries

Bananas

Greek yogurt

Eggs

Walnuts

[Buy a 1/2 L of milk this week. Also needed: whole wheat flour, baking soda, salt, coconut oil, agave syrup or maple syrup, vanilla]

 

Breakfast: Doughnut and scrambled eggs

Lunch: Greek yogurt with blackberries and banana and 1/2 a sliced tomato drizzled with olive oil and balsamic vinegar and sprinkled with sea salt and pepper

Dinner: Tomato pie

Dessert: Chocolate malt

 

Banana Bread Doughnuts

Preheat oven to 325 degrees. Lightly coat the doughnut pan with cooking spray and set aside. Note: If you don’t have a doughnut pan, you can either make these “doughnut muffins,” or pour the batter into a bundt pan for one giant doughnut! 

In a large bowl, whisk together 1 cup of whole wheat flour, 1/2 tsp of baking soda, and 1/4 tsp of salt. Set aside.

In a medium bowl, combine 2 Tbsp of coconut oil, 2 ripe mashed bananas, 1/4 cup of agave or maple syrup, 1/2 cup of Greek yogurt, 1 lightly beaten egg, and 1 tsp of vanilla, and whisk until smooth.

Add the wet mixture to the dry mixture, and stir until just combined.

Now it’s time to fill the pan: Pour the batter into a resealable plastic bag (or a pastry bag). Cut off one corner of the bag, and squeeze batter into the prepared doughnut pan, making sure each indentation is about 3/4 full.

Top with 1/2 cup of chopped walnuts pieces, and lightly press them into the batter.

Bake for 14-16 minutes. Remove from the oven and cool in the pan for a few minutes, then carefully turn out into a wire rack and cool fully. (Note: Baking time will vary if using a different type of pan. Cook until golden and spring back when touched.)

 

Tomato Bacon Pie                                                 (This is one of my favorite recipes!)

Preheat oven to 350 degrees. Bake a deep-dish pastry shell according to package directions. Cool. Slice 3 tomatoes into 1/4 inch slices. Place tomatoes in the crust. Cook and crumble 10 strips of bacon. Sprinkle on tomatoes. Combine 1 cup of shredded cheddar cheese and 1 cup of mayonnaise in a bowl. Spoon over bacon in the center of the pie, leaving 1 inch around the edge.

Bake for 30-40 minutes. You may want to cover the edges with foil to prevent overbrowning.

 

Chocolate Malts

Combine 3/4 cup of milk, 1/2 cup of caramel ice cream topping, 2 cups of chocolate ice cream, 3 Tbsp of malted milk powder, and 2 Tbsp of chopped pecans in a blender. Cover and process until blended. Pour into chilled glasses. Sprinkle with grated chocolate, if desired.

Week 49

Shopping List:

Lemonade concentrate

Orange juice concentrate

Lasagna noodles

2 lbs ground beef

28 oz jar of spaghetti sauce

1 lb process cheese (like Velveeta)

Peanut butter

Orange marmalade

Sharp cheddar cheese

Bread

Black currants (If you can’t find fresh ones, buy dried and add them to salads. So good!)

Red potatoes

Package of doughnuts

Can of garbanzo beans (19 oz)

Icing sugar (aka confectioners sugar)

[Also needed: 6 tea bags, sugar, lemon juice]

 

Breakfast: Hashbrowns

Lunch: Sandwich, black currants, and Tiger Tea

Dinner: Lasagna

Dessert: Doughnut

 

Nutty Marmalade Sandwiches

Combine 1/2 cup of peanut butter, 1/4 cup of orange marmalade, 1/4 cup of shredded sharp cheddar cheese, and 2 tsp of lemon juice in a small bowl. Mix well. Spread 1/3 of mixture over a slice of bread. Top with another slice.

[Note: This can be made ahead of time and frozen for up to 4 months. Take out of freezer 4 hours before eating]

 

Lazy Poor Man’s Lasagna

Preheat oven to 350 degrees. Cook 16 lasagna noodles according to package directions. Meanwhile, cook 2 lbs of ground beef in a large skillet over medium heat. Drain. Add a jar of spaghetti sauce. Heat through. Rinse and drain the noodles. Cut 1 lb of process cheese into cubes.

In a greased baking dish, layer a third of the meat sauce and half of the noodles and cheese. Repeat the layers. Top with remaining meat sauce. Cover and bake for 35 minutes.

 

Tiger Tea

Bring 1 quart of water to a boil in a large kettle. Remove from the heat. Add 6 tea bags. Steep for 5 minutes. Discard the tea bags.

Stir in 3/4 cup of lemonade concentrate, 3/4 cup of orange juice concentrate, 1 cup of sugar, and 2 quarts of water. Serve over ice.

Week 48

Shopping List:

Grape juice concentrate

Vanilla ice cream

16 oz pkg of elbow macaroni

1 lb ground beef

16 oz jar of salsa

10 oz of process cheese (like Velveeta)

15 oz can of chili-style beans

Bacon

Onion

2 cans of whole kernel corn (15 oz each)

2 cans of diced tomatoes (14.5 oz each)

4 potatoes

Small watermelon

3 red peppers (the sweet ones)

[Buy a 1 L of milk this week]

[Note: I overspent last week so I aimed to spend less this week to make up for it)

 

Lunch: Chowder and watermelon

Dinner: Macaroni and 1/2 a red pepper

Dessert: Milkshake

 

Tomato Corn Chowder

Cook 4 strips of bacon in a large pot over medium heat until crisp. Remove to paper towels. Drain, reserving 1 Tbsp of drippings.

Saute a chopped onion in the drippings until tender. Add 2 undrained cans of whole kernel corn, 2 undrained cans of diced tomatoes, and 4 peeled and diced potatoes. Cook over medium heat for 25-30 minutes. Sprinkle with bacon.

 

Fiesta Macaroni

Preheat oven to 350 degrees. Cook a package of elbow macaroni according to package directions. Meanwhile, cook 1 lb of ground beef in a skillet over medium heat. Drain. Drain macaroni. Set aside.

Combine a jar of salsa and 10 oz of cubed process cheese in a glass bowl. Microwave, uncovered, on high for 3-4 minutes. Stir into the skillet. Add the macaroni and a can of chili-style beans.

Transfer to a greased baking dish. Bake, uncovered, for 30-35 minutes.

 

Purple Cow

Combine 1/3-1/2 cup of milk and 1/4 cup of grape juice concentrate in a blender. Add 1/2 cup of vanilla ice cream (about 2 scoops). Cover and blend until smooth. Drink immediately.

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.

Week 46

Shopping List:

Tube of refrigerated buttermilk biscuits

2-3 oz mozzarella cheese

Pizza sauce

12 cherry tomatoes

1 lb smoked turkey sausage (fully cooked)

2 green peppers

Onion

Rice

Envelope of Italian salad dressing mix

6 hoagie buns

12-16 oz of sliced luncheon meat (I got a variety of salami, ham, and turkey)

12 thin slices of cheese (I got a variety of Swiss, cheddar, and brick)

Bag of chips (Plain pairs the best as a side dish so it doesn’t overwhelm the main attraction of the meal)

Jar of pickles

5 figs

[Also needed: oregano, butter]

 

Lunch: Sandwich, chips, pickles, a fig, and mozzarella puffs

Dinner: Kabobs with rice

 

Hot Hoagies

Combine 3/4 cup of softened butter and an envelope of Italian salad dressing mix. Spread 1 Tbsp inside each of 6 hoagie buns. On bottom of each bun, layer one slice of meat, two slices of cheese, and another slice of meat. Replace tops. Spread 1 Tbsp of butter mixture over top of each bun.

Place on a baking sheet. Broil 6 inches from the heat for 2-3 minutes. Eat with chips and pickles.

 

Colorful Kabobs

Cut 1 lb of fully cooked smoked turkey sausage into 1/2 inch chunks. Cut 2 green peppers into 1 inch pieces. Cut an onion into wedges. Thread a cherry tomato onto six metal or soaked wooden skewers. Alternate the sausage, green pepper, and onion wedges on skewers, ending with another tomato.

Grill, uncovered, over medium-hot heat for 10-15 minutes. Remove meat and vegetables from skewers and serve over rice.

 

Mozzarella Puffs

Preheat oven to 375 degrees. Take apart a refrigerated tube of buttermilk biscuits and make an indentation in the center of each biscuit. Sprinkle with 1 tsp of dried oregano. Cut a 2-3 oz block of mozzarella cheese into 10 cubes, 3/4 inch each. Place a cube in the center of each biscuit. Pinch dough tightly around cheese to seal.

Place seam side down on an ungreased baking sheet Spread 2 Tbsp of pizza sauce over tops. Bake 10-12 minutes.