Garlic Rosemary Turkey and then What to Do With the Leftovers (Dinner for Two Week 25)

Breakfast: Croissant or Danish

Lunch: Leftovers + pomegranate, raspberries, apple, grapes

Dinner: Garlic Rosemary Turkey, Pesto Turkey Penne, Mock Lobster with mac n cheese and coleslaw, Pork Roast, rice or potatoes, tomatoes, squash, black salsify

Flourless Honey-Almond Cake

  1. Take 4 eggs out of the fridge 15 minutes before starting recipe or submerge them in lukewarm (not hot) water for 5 minutes.
  2. Preheat oven to 350°F. Coat a pan with cooking spray. Line the bottom with parchment paper and spray the paper.
  3. Toast 1 1/2 cups of whole almonds. Spread on a baking sheet and bake for 7-9 minutes, stirring once.
  4. Process almonds in a food processor or blender until finely ground.
  5. Separate the eggs with the yolks in one bowl and the whites in another.
  6. Beat egg yolks, 1/2 cup honey, 1 tsp of vanilla, 1/2 tsp of baking soda, and 1/2 tsp of salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
  7. Beat egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
  8. Bake the cake about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
  9. Remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with 2 Tbsp of honey and sprinkle with 1/4 cup of toasted sliced almonds. (To toast sliced almonds, cook in a dry skillet over medium-low heat, stirring constantly for 2-4 minutes.)

Tomato-Mustard Pork Roast

Cut a 3 lb boneless pork roast in half. Place in a slow cooker. Combine 1 can of tomato sauce, 3/4 cup of soy sauce, 1/2 cup of sugar, and 2 tsp of ground mustard. Pour over roast. Cover and cook on low for 8-9 hours. Remove roast to a serving platter and keep warm. Skim fat from pan juices and thicken for gravy.

Mock Lobster

Cut 1 1/2 – 2 lb of partially thawed cod/haddock fillets into 2″ x 2″ pieces. Place in a skillet. Cover with water. Add 1 1/2 tsp of salt, 1 tsp of seafood seasoning and 1 tsp of paprika. Bring to a boil. Reduce heat. Simmer, uncovered, for 10 minutes. Drain.

Cover with cold water. Add 3 Tbsp of vinegar and bring to a boil. Reduce heat. Simmer, uncovered, for 10 minutes. Drain. Serve with melted butter, seafood sauce, macaroni ‘n’ cheese, and coleslaw.

Garlic Rosemary Turkey

Preheat oven to 325 degrees. Cut 6-8 small slits in the skin of a whole 12 lb turkey. Insert 6-8 whole garlic cloves between skin and meat. Cut two lemons in half and squeeze two halves inside the turkey and leave them inside. Squeeze remaining lemon over outside of turkey. Spray the turkey with nonstick cooking spray. Sprinkle with 2 tsp of dried crushed rosemary and 1 tsp of rubbed sage.

Place on a rack in a roasting pan. Bake, uncovered, for 1 hour. Cover and bake 2 1/2 – 3 1/2 hours. Serve with gravy.

Save 2 cups of cooked turkey for the recipe below.

Pesto Penne

Cook 8 oz of penne pasta according to package directions. Meanwhile, whisk together an envelope of pesto sauce mix, 3/4 cup of milk, and 1/4 cup of olive oil, in a large saucepan. Bring to a boil. Reduce heat. Simmer, uncovered, for 5 minutes.

Add 2 cups of cooked cubed turkey (or chicken). Heat through. Drain pasta. Add to the sauce and toss to coat. Sprinkle with Parmesan cheese.

SHOPPING LIST:

Parmesan cheese

Eggs

Croissants (I like chocolate ones best!)

Danishes (I like apple ones best!)

Coleslaw package and dressing

3 tomatoes (try yellow ones for a change)

2 yellow squashes, depending on the season

6 black salsify

6 apples

Grapes

2 lemons

3-6 pomegranates

Raspberries

3 lb boneless pork roast

2 lb whole turkey

1 1/2 – 2 lbs of fresh or frozen cod or haddock fillets

Can of tomato sauce (8 oz)

Penne pasta (8 oz)

Macaroni ‘n’ cheese (like Kraft Dinner)

Envelope of pesto sauce mix

Envelope of gravy mix

Seafood seasoning

Dried rosemary

Rubbed sage

Whole almonds

Semi-sweet chocolate (4 oz)

Coconut sugar

Dried tart cherries

[Also needed: (whole) milk, olive oil, salt, (salted) butter, vinegar, paprika, honey, vanilla, baking soda, sliced almonds, garlic, soy sauce, sugar, ground mustard, cream of tartar]

Pasta with Sausage and Tomatoes (Dinner for Two Week 24)

Breakfast: Vegan No-Sugar Oat Drops

Lunch: Cheesy Crab Burritos + grapefruit, pomegranate

Dinner: BBQ Steak Flatbread, Pasta with Sausage and Tomatoes, Broiled Orange Roughy, rice, yellow beets, yellow bell peppers, lettuce

Dessert: Crepes with peaches, raspberries, and icing sugar

Broiled Orange Roughy (or Red Snapper or Haddock)

If frozen, thaw  1 1/2 lbs of orange roughy, red snapper, or haddock fillets. Place fillets in a shallow dish. Sprinkle with 1 tsp of garlic powder. Combine 1/4 cup of melted butter, 1/4 cup of lemon juice, and 1/4 cup of soy sauce. Pour over fish and turn. Marinate for 10 minutes.

Drain and discard marinade. Place fillets on a broiler pan. Broil* 3-4 inches from the heat for 10 minutes, turning once. Sprinkle with paprika.

*Can also be cooked on an outdoor grill for easy kitchen clean up

Cheesy Crab Burritos

Preheat oven to 350 degrees. Combine a package of softened cream cheese and 2 cups of shredded cheddar cheese in a mixing bowl. Stir in a flaked package of imitation crabmeat. Spoon down the centre of 8 flour tortillas. Roll up tightly and place on an ungreased baking sheet. Bake for 20 minutes. Serve with salsa.

Serve with a green lettuce (I recommend lettuce, yellow bell peppers, and yellow beets), rice, and beans.

Crepes

I featured the recipe I use for crepes last week. I made them again this week, but with raspberries, peaches, and icing sugar instead of sliced strawberries.

https://theshortchef.wordpress.com/2014/05/24/pizza-burger-and-fries-dinner-for-two-week-23/

No-Sugar Vegan Oat Drops

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

In a large bowl, combine 1 1/2 cups of regular rolled oats (or whatever type of oats you have on hand), 1/4 cup of almond meal (or another nutmeal of your choice), 1/2 cup of finely chopped mixed nuts and 1 cup of coconut flakes. Stir in 1/2 tsp of allspice and 1 tsp of cinnamon. Add 1 cup of dried fruit/chocolate chips/berries (I usually do 1/3 cup of each but if you truly want no-sugar, skip the chocolate chips). Stir. Make sure the dried fruit do not stick together in big batches.
In another bowl, combine 1/4 cup of canola oil (or oil of your choice), 3 mashed banana and 1 tsp of vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined. 

Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter.  Or simply form balls with your hands and flatten slightly. Bake for about 20 minutes.

***Applesauce or 2 eggs could be subbed for mashed bananas, if you prefer***

Pasta with Sausage and Tomatoes

Cook and drain a package of your favorite pasta according to box directions. Cook 1 lb of bulk Italian sausage in a skillet over medium heat. Drain. Add 2 cans of diced tomatoes (don’t drain them) and 1 1/2 tsp of chopped fresh basil or 1/2 tsp of dried basil. Simmer, uncovered, for 10 minutes. Serve immediately over pasta.

BBQ Steak Flatbread

Preheat oven to 350 degrees. Grill and cube a small round steak. Place a prebaked Italian flatbread on a pizza pan. Spread with 2/3 cup of honey garlic BBQ sauce. Sprinkle with a chopped red onion, cubed steak, and 2 cups of shredded mozzarella cheese. Bake for 10 minutes.

SHOPPING LIST:

Cream cheese (8 oz)

Cheddar cheese (8 oz)

Mozzarella cheese (8 oz)

Soy milk

Non dairy butter alternative

Eggs

 Prebaked Italian flatbread (14 oz)

8 10″ flour tortillas

3-6 grapefruits

3-6 pomegranates

Raspberries

One other kind of berry

Lemon

2 peaches

Bananas

Red onion

6 yellow beets

3 yellow bell peppers

Lettuce

Fresh or dried basil

Paprika

Round steak (small)

1 lb Italian bulk sausage

Pkg of imitation crabmeat (8 oz)

1 1/2 lb fresh/frozen orange roughy, red snapper, or haddock

2 cans of diced tomatoes (16 oz ea)

Can of your favorite beans

Salsa

Pkg of your favorite pasta (12 oz)

Rice

[Also needed: honey garlic BBQ sauce, rolled oats, coconut flakes, cinnamon, allspice, salt, almond meal, mixed nuts, dried fruit, chocolate chips, vanilla, cornstarch, sugar, poppy seeds, icing sugar, garlic powder, butter, lemon juice, canola oil]

Pizza, Burger, and Fries (Dinner for Two Week 23)

Breakfast: Chewy Coconut Almond Raisin Granola Bar, Fruit and Nut Bars

Lunch: Leftovers + cranberries, guava, papaya, grapefruit

Dinner: BBQ Chicken/Veggie Pizza, Cheeseburger ‘n’ Fries Casserole, tomatoes, butternut squash, carrots, persimmons

Dessert: Crepes with strawberries

Fruit and Nut Bars

  1. Preheat oven to 325 degrees. Line a baking pan with parchment paper or coat with nonstick spray.
  2. Coarsely chop 3 cups of dried fruit and 1 1/2 cups of dry roasted nuts until most pieces are relatively uniform in size. Set aside.
  3. Whisk 1/3 cup of flour, 1/8 tsp of baking soda, and 1/8 tsp of baking powder together in a large bowl until evenly combined. Add 1/3 cup of brown sugar, fruit, and nuts, and mix to coat all fruit and nuts with the flour mixture.
  4. In a separate bowl, beat an egg with 1/2 tsp of vanilla about 2 minutes.
  5. Stir egg into flour mixture until evenly mixed.
  6. Spread mixture into prepared pan. Smooth out the top with a spatula.
  7. Bake for 35-40 minutes.

Crepes (Gluten-Free, Dairy-Free)

  1. Whisk 3 eggs in a large mixing bowl. Add 1 cup of soy milk, 1 tsp of vanilla, and 3 Tbsp of melted butter (or nondairy butter alternative). Whisk in 3/4 cup of cornstarch, a pinch of salt, and 1 Tbsp of sugar. Stir in 1 tsp of lemon zest and 1 Tbsp of poppy seeds. Let batter rest for half an hour.
  2. Four minutes before cooking, heat wide pan (at least 6-7″) to medium high heat. When hot, add a little bit of butter (or alternative) and spread across the pan evenly. Remove pan from heat to prevent smoking.
  3. Stir the batter and pour ⅛ of a cup into the pan. Quickly spread the batter with a tilt and rotate motion or by using a thin spatula to cover the bottom of the pan evenly. Return the pan to the heat.
  4. Cook the crepe for one minute, loosening the edges with a spatula as it cooks. When the top of the crepe should looks almost dry, flip it over. Cook the other side for a minute and transfer the crepe to a plate.
  5. Repeat the process until you’ve made as many crepes as you want. Add a little butter to the pan periodically to keep the crepes from sticking.
  6. Serve with sliced strawberries. Mmm!

Chewy Coconut Almond Raisin Granola Bars

Place a rack in the center of the oven and preheat to 350 degrees. Line a baking dish with foil so that some foil hangs over the edges of the pan. Butter the foil and set aside.

In a large bowl, combine 1 1/2 cups of old-fashioned oats, 1/2 cup of wheat germ, 1/2 cup of brown sugar, 2 Tbsp of ground flaxseed, 1/2 tsp of salt, 1/2 tsp of cinnamon, 1/8 tsp of ground ginger, 1 cup of shredded coconut, 1 cup of raisins, 1/2 cup of sliced almonds and 1/4 cup of unsalted peanuts.

In a small bowl, whisk together 1/4 cup plus 2 Tbsp of honey, 1/4 cup of melted unsalted butter (1/2 stick) and 1 Tbsp of fresh orange juice. Pour over the flour mixture and toss together with a fork. The mixture will be dry but sticky. Blend together until all of the dry ingredients are moistened by the honey mixture.

Dump oat mixture into the prepared baking dish. With clean, slightly oiled fingers (or a fork), firmly press the oat mixture into the dish. Bake for 35-40 minutes. The baked granola will still be soft even after it’s baked, but will harden as it cools.

Remove baked granola from the oven and cool for 30 minutes. Place the baking dish in the refrigerator for about an hour before slicing. Don’t skip this step or it will crumble.

Use the overhang foil flaps to remove the baked granola. Use a large, sharp knife to cut block into 12 bars. Wrap individually in plastic wrap and store in an air tight container. Will last, well wrapped, at room temperature for up to 2 weeks.

BBQ Chicken Pizza

Preheat oven to 350 degrees. Cook and cube one chicken breast. Place a prebaked Italian bread shell crust on a pizza pan. Spread with 2/3 cup of honey garlic BBQ sauce. Sprinkle with a small chopped red onion, cubed chicken, and 2 cups of shredded mozzarella cheese. Bake for 10 minutes.

Unexpected guests? Cut one of these pizzas up into strips and serve as an appetizer when friends pop by unexpectedly. They are fast to whip up which will give you extra stalling time while you think of what to serve for the main course. Suggestion? Cheeseburger ‘n’ Fries Casserole. See below. 

Game night? Make one or two of these babies with chicken and then one more with no chicken, but load on the interesting veggies instead. I recommend cubed rutabaga, corn, and cubed sweet potato. Kids coming? Make a happy face out of the veggies to make them seem fun. Or lay out the ingredients and let them decorate their own. You’ll be the most happening place in town. 

Cheeseburger ‘n’ Fries Casser0le

Preheat oven to 350 degrees. Cook 2 lbs of lean ground beef in a skillet over medium heat and drain. Stir in a can of golden mushroom soup and a can of cheddar cheese soup. Pour into a greased baking dish. Arrange a package of frozen crinkle-cut French fries on top. Bake, uncovered, for 50-55 minutes.

SHOPPING LIST: 

24 oz of mozzarella cheese

Eggs

Soy milk (or other nondairy milk)

Non dairy butter alternative

3 prebaked Italian bread shell crust (14 oz)

3 red onions

3 tomatoes

Butternut squash

6 carrots

3-18 persimmons (depending on size)

Rutabaga

Corn

Sweet potato

Cranberries

Strawberries

Guava

Papaya (1 large or 3 small)

3-6 grapefruits

Lemon

Orange

2 boneless skinless chicken breasts (or 2 cups of leftover cooked chicken)

2 lbs lean ground beef

Pkg of frozen crinkle-cut fries (20 oz)

Can of golden mushroom soup (11 oz)

Can of cheddar cheese soup (11 oz)

Honey garlic BBQ sauce

Old-fashioned oats

Unsalted peanuts

Dried fruit – I recommend apricots, dates, and cherries

Dry roasted nuts – I recommend pecans and almonds

[Also needed: wheat germ, brown sugar, salt, cinnamon, ground flaxseed, ground ginger, shredded coconut, raisins, sliced almonds, honey, unsalted butter, vanilla, sugar, cornstarch, poppy seeds, flour, baking soda, baking powder]

Green Eggs and Ham (Dinner for Two Week 22)

Breakfast: Green ‘n’ Gold Egg Bake, Yogurt with Toasted Quinoa, Almonds and Apricots

Lunch: Leftovers + banana, pear, orange, cherries

Dinner: Breaded Pork Chops, Spaghetti Carbonara, Easy and Elegant Ham, red potatoes, sauteed red peppers and red onion

Dessert: Yogurt Tartlet

Breaded Pork Chops

Preheat oven to 375 degrees. Combine 1 cup of Italian-seasoned bread crumbs and 2 Tbsp of grated Parmesan cheese in a shallow dish (like a pie plate). Place 1/3 cup of ranch salad dressing in another shallow dish. Dip 6 pork chops in ranch dressing, then coat in the crumb mixture.

Place in an ungreased baking pan. Bake, uncovered, for 25 minutes. Meanwhile, heat a jar of red sauce in a small pot. Pour over pork chops and sprinkle with 2 Tbsp of grated Parmesan cheese to serve.

Green ‘n’ Gold Egg Bake

Thaw 2 packages of frozen spinach and squeeze dry. Preheat oven to 350 degrees. Sprinkle 1/4 cup of seasoned bread crumbs into a greased baking dish. Bake for 3-5 minutes. Combine spinach, 3 cups of cottage cheese, 1/4 cup of grated Romano cheese, 1/4 cup of grated Parmesan cheese, 3 eggs, and 3/4 cup of seasoned bread crumbs in a bowl. Spread over the baked crumbs. Beat 2 more eggs. Pour over spinach mixture.

Bake, uncovered, for 45 minutes. Let stand for 5-10 minutes before serving.

Yogurt Tartlets

I’ve featured this recipe before on Week 21 in my Year as a Single College Student Series. You can view the recipe here:

https://theshortchef.wordpress.com/2014/03/27/week-21-special-week-5-recipes-for-50/

 I decorated mine with dates, nectarine, and peach slices this time.

Yogurt with Toasted Quinoa, Almonds, and Apricots

To toast the red quinoa, add 1 Tbsp to a medium saute pan and cook over medium/low heat about 3-5 minutes. Remove from the heat and transfer to a bowl to cool.

Add 1 Tbsp of sliced almonds to the saute pan, and toast over low heat, moving around the pan constantly. Almonds will toast in 2-3 minutes. Transfer to a bowl to cool.

Add 1 Tbsp of coconut chips to the saute pan, and toast over low heat, moving around the pan constantly. When coconut is toasted, transfer to a bowl to cool.

Add 6 oz of Greek yogurt to a small bowl. Top with toasted quinoa, almonds, 3 roughly chopped dried apricots and coconut chips. Drizzle with honey and a small sprinkle of sea salt. Flaky sea salt, like fleur de sel works best.

Spaghetti Carbonara

Cook a package of thin spaghetti according to package directions. Meanwhile, dice 10 strips of bacon, and cook over medium heat in a skillet until crisp. Drain on paper towels. Add 1/3 cup of butter to the drippings. Heat until melted.

Drain spaghetti. Toss with 2 lightly beaten eggs and 3/4 cup of grated Parmesan cheese. Add to the skillet. Cook and stir over medium heat for 3-4 minutes. Sprinkle with bacon.

Easy and Elegant Ham

Drain 2 cans of sliced pineapple, reserving the juice and setting aside. Place half of the pineapple in an ungreased slow cooker. Top with a 6 lb fully cooked boneless ham. Drain a jar of maraschino cherries well. Add cherries, remaining pineapple, and reserved pineapple juice on top of the ham. Spoon a jar of orange marmalade on top as well. Cover and cook on low for 6-7 hours.

Remove to a warm serving platter. Let stand for 10-15 minutes before slicing. Serve pineapple and cherries with sliced ham.

SHOPPING LIST:

Parmesan cheese (at least 2.5 cups worth grated)

Romano cheese (1/4 cup worth)

Cottage cheese (24 oz)

Greek yogurt

Plain lowfat vanilla yogurt

Eggs

Italian-seasoned dry bread crumbs

Red chili pepper

Red onion

Bag of red potatoes

3 red peppers

Bananas

6 pears

Dates

Nectarine

Peach

6 oranges

Cherries

6 lb fully cooked boneless ham

6 pork chops

Bacon

2 pkgs of frozen chopped spinach

Jar of maraschino cherries (6 oz)

Jar of orange marmalade (12 oz)

Jar of red pasta sauce

Pkg of thin spaghetti (7 oz)

Red quinoa

Dried apricots

Coconut chips

Natural cane sugar

[Also needed: butter, sliced almonds, honey, sea salt, all-purpose flour, oats, salt, maple syrup, lemon juice, seasoned bread crumbs, ranch salad dressing]

Oh My Bird! (Dinner for Two Week 21)

Breakfast: Vanilla Chai Almond Smoothie

Lunch: Leftovers + kiwi

Dinner: Duck with Cherry Sauce, Turkey Tenderloin Supreme, or Sunday Chicken and Stuffing, rice, radishes and bell peppers

Dessert: Chocolate Hazelnut Pie

Duck with Cherry Sauce

Preheat oven to 325 degrees. Prick the skin of a 4-5 lb domestic duckling with a fork and place, breast side up, on a rack in a shallow roasting pan. Tie the drumsticks together. Bake, uncovered, for 2 hours. Drain fat from the pan as it accumulates. Cover. Let stand for 20 minutes before carving.

Meanwhile, for sauce, combine a jar of cherry preserves and 2 Tbsp of red wine vinegar in a small pot. Cook and stir over medium heat. Serve with duck. Garnish plate and serve with bing cherries, starfruit, and kale with a squeeze of lime.

Chocolate Hazelnut Blender Pie

  1. Preheat your oven to 400 degrees.
  2. Roast 1 cup of hazelnuts for 8 minutes until fragrant. Be sure not to burn them.
  3. Set aside to cool. Turn oven down to 300 degrees. When cool, roll off the skins [see tip].
  4. Throw 3/4 cup of coconut flour, 3/4 cup of cacao or unsweetened cocoa powder, 4 eggs, 2 cups of hemp or soy milk, 1/2 cup (or 1 stick) of melted vegan margarine, 3/4 cup of agave nectar, 2 tsp of natural vanilla extract, and a pinch of Celtic sea salt in a blender and mix on high until smooth and creamy. The mixture will be very thick. Taste the batter if you feel comfortable. Add up to 1/4 cup more of cacao/cocoa powder and/or agave nectar to taste if needed. If you aren’t comfortable tasting it raw, that’s fine, but make a note on your recipe for next time!
  5. Grease a 9″ pie plate and pour the mixture into the dish.
  6. Bake for about 40-60 minutes. Cool (the pie will continue to set, so try not to disturb it too much). When cooled completely, chill in the fridge.
  7. Serve with dollops of vegan cream, berries and/or shredded coconut.

Vanilla Chai Almond Smoothie

Soak 5 pitted dates in lukewarm water at least one hour before you plan to have the smoothie.

Put dates in a blender or food processor. Add 1 1/2 cups of unsweetened almond milk, 2 tsp of unsweetened cocoa powder, 1/2 tsp of cinnamon, 1/2 tsp of cardamom, and 1/8 tsp of vanilla extract. Blend until smooth and enjoy! Makes enough for one large smoothie or two smaller ones.

Turkey Tenderloin Supreme

Brown 6 turkey breast tenderloin slices in 1 Tbsp of butter in a large skillet. Add 3 thinly sliced green onions. Cook for 1-2 minutes. Combine a can of cream of chicken soup and 1/4 cup of water. Pour over turkey. Bring to a boil. Reduce heat. Cover and simmer for 8-10 minutes. Serve over rice.

Sunday Chicken and Stuffing

Preheat oven to 400 degrees. Prepare a package of instant chicken stuffing according to package directions. Spoon down the center of a greased baking dish. Place 6 chicken breasts around stuffing. Combine a can of cream of chicken soup, 1/3 cup of milk, and 1 Tbsp of parsley. Pour over chicken.

Cover and bake for 20 minutes. Uncover and bake 10-15 minutes.

SHOPPING LIST:

Almond milk

Hemp or soy milk

Vegan cream

Vegan margarine – 1 stick (like Earth Balance)

Eggs (preferably organic)

Lime

Dates

6 kiwis

Bing cherries

Starfruit

Berries

Kale

Green onions

6 radishes

3 bell peppers

4-5 lb domestic duckling

6 turkey breast tenderloin slices (4 oz ea)

6 boneless skinless chicken breast halves

2 cans of condensed cream of chicken soup (11 oz ea)

2 cans of sliced pineapple (20 oz ea)

Jar of cherry preserves (12 oz)

Red wine vinegar

Natural vanilla extract

Pkg of instant stuffing mix (6 oz)

Dried parsley flakes

Rice

Hazelnuts

Coconut flour

Cacao

Celtic sea salt

[Also needed: milk, butter, cocoa powder, cinnamon, cardamom, vanilla, agave nectar]

Ribs with Plum Sauce (Dinner for Two Week 20)

Breakfast: Harvest Fruit Compote with Yogurt

Lunch: Green Chili Burritos or Dinner Leftovers + apples, grapes, pears, honeydew

Dinner: Dijon Chicken Kabobs, Ribs with Plum Sauce, or Oven Swiss Steak, rice or potatoes, turnips, corn, beets, radicchio

Dessert: Raw Berry Blueberry Pie & Pudding

Oven Swiss Steak

Trim 2 lbs of boneless round steak. Cut into serving-size pieces. Place in a greased baking dish. Sprinkle with 1/4 tsp of pepper. Top with a thinly sliced onion, a drained can of mushroom stems and pieces, and a can of no-salt-added tomato sauce.

Cover and bake for 1 3/4 – 2 hours. Serve over noodles.

Green Chili Burritos

Preheat oven to 350 degrees. Cook and drain 1/2 lb of ground beef. Shred 4 oz of sharp cheddar cheese to make 1 cup. Spread a can of refried beans over 8 flour tortillas. Top each with beef and 2 Tbsp of cheese. Fold ends and sides over filling and roll up. Place seam side down in a greased baking dish.

Sprinkle with a can of chopped green chilies and remaining cheese. Bake, uncovered, for 20 minutes.

Raw Berry Blueberry Pudding & Pie 

I usually double the recipe, put half in a pie crust and eat the other half as a breakfast pudding. So good – enjoy!

Heat 1/2 cup of water until it just comes to a simmer. Remove it from the heat and add 3 Tbsp of chia seeds. Stir quickly as the mixture becomes gelled. If the mixture is too stiff stir in up to 2 tablespoons additional water until it is pourable. Add 1/4 cup of agave nectar (or sweetener of your choice) to the chia mixture and stir until combined. Add chia mixture to your blender. Cut the tops off of 1 quart of strawberries. Add strawberries & 1 cup of fresh or frozen blueberries. Start the blender off on 1 (or low) and slowly bring up to 10 (or high) and process for 1-2 minutes until mixture is completely smooth and blended. If making a pie, pour mixture into your prepared pie crust. If making pudding, pour into a bowl. Refrigerate at least 2 hours, though more is better. Cut into slices and serve.

Harvest Fruit Compote

  1. Prep the fruit: Peel the skin off 6 apples, core, and cut into bite sized pieces. Larger pieces will stay firmer whereas smaller pieces will become softer. Cut 3 nectarines and 2 plums into comparably-sized pieces. It’s fine to leave the skin on. Remove the leaf from the top of 10 strawberries and slice in half.
  2. In a large pot with a heavy bottom and solid cover, layer the fruit —  apples on the bottom, then the nectarines, then the plums.
  3. Zest about half of an orange over the fruit. Squeeze 1/4 of a lemon over the top.
  4. Turn the heat to medium-low and cover. Let sit for about 10 minutes.
  5. After 10 minutes, uncover and stir, evenly distributing the fruit. The compote is done cooking when the apples have softened just to the point that they can easily be broken in half with a spoon but aren’t total mush.
  6. Add the sliced strawberries to the top of the pot and cover. Turn down to low heat for one minute, then turn off the heat and let sit.
  7. Serve hot or chilled. Works well over yogurt, ice cream, or all by itself. Will last about a week if properly refrigerated. Wait for the compote to cool to room temperature before storing in the fridge.

Ribs with Plum Sauce

Preheat oven to 350 degrees. Cut 5-6 lbs of pork spare ribs into serving-size pieces. Place with bone side down on a rack in a shallow roasting pan. Cover and bake for 1 hour. Drain.

Combine 3/4 cup of soy sauce, 3/4 cup of plum jam or apricot preserves, 3/4 cup of honey, and 3 minced garlic cloves. Brush some of the sauce over ribs. Bake at 350 degrees or grill over medium heat, uncovered, for 30 minutes, brushing occasionally with sauce.

Dijon Chicken Kabobs

Preheat oven to 450 degrees. Combine 1/2 cup of Dijon mustard and 1 Tbsp of finely chopped green onion in a bowl. Combine 2 cups of fresh bread crumbs and 1/4 cup of minced fresh parsley in another bowl. Cut 1 1/4 lbs of chicken breasts into 3/4 inch chunks. Toss chicken pieces in mustard mix and then coat evenly with crumb mixture. Line a baking sheet with foil. Coat foil with nonstick cooking spray.

Thread chicken pieces onto metal or soaked wooden skewers, leaving a small space between chunks. Place on the prepared baking sheet. Baked, uncovered, for 6-8 minutes.

SHOPPING LIST:

Yogurt (Greek preferably)

Sharp cheddar cheese (4 oz)

Fresh bread crumbs

8 6″ flour tortillas

12 apples (at least 6 of them should be semi-sweet, like Golden Delicious or Fuji)

Grapes

3 nectarines

2 plums

2 packages or strawberries (at least 3o)

Orange

Lemon

6 pears

Honeydew

Green onion

3 turnips

Onion

6 beets

Radicchio

Corn (fresh or frozen)

Parsley (fresh)

2 lbs boneless round steak

1/2 lb ground beef

5-6 lbs pork spareribs

1 1/4 lbs boneless, skinless chicken breast halves

Plum jam (or apricot preserves)

Can of refried beans (16 oz)

Can of chopped green chilies (4.5 oz)

Can of mushrooms stems & pieces (4 oz)

Can of no-salt-added tomato sauce (8 oz)

Noodles

[Also needed: Dijon mustard, soy sauce, honey, garlic, pepper]

Apple Cinnamon Breakfast Bars (Dinner for Two Week 19)

Breakfast: Pineapple Ham Bake, Apple Cinnamon Breakfast Bars, or Yogurt

Lunch: Leftovers + prunes, figs, grapes, raisins

Dinner: Italian Flank Steak, Mini Sausage Pizzas, or Honey Mustard Chicken, rice or potatoes with onion, parsnip and shallot

Dessert: Key-Lime Avocado Pie

Italian Flank Steak

Combine 2 envelopes of fat-free Italian salad dressing mix, 2 Tbsp of vegetable oil, and 1 Tbsp of lemon juice. Brush onto both sides of a 1 lb flank steak. Place in a shallow dish. Cover and refrigerate for at least 8 hours.

Grill over hot heat for 3 minutes per side.

Mini Sausage Pizzas

Preheat oven to 425 degrees. Cook 1 lb of bulk pork sausage in a large skillet over medium heat. Drain well. Beat 2 5 oz jars of sharp American cheese spread, 1/4 cup of butter, and 1/4 tsp of cayenne pepper in a small mixing bowl. Stir in sausage. Split 12 English muffins. Spread cheese mixture on cut sides of each muffin half.

Place on a baking sheet and bake for 8-10 minutes.

This pizzas freeze really well. Wrap them individually and freeze for up to 2 months. When ready to eat, unwrap, place on a baking sheet, and bake at 425 degrees for 10-15 minutes. 

Key-Lime Avocado Pie

To make the crust: In a food processor, combine 3/4 cup of shredded unsweetened coconut, 1/4 cup of unsalted macadamia  nuts, 1/2 tsp of lime zest, and 1/8 tsp of salt, and chop coarsely. Add 1 tsp of lime juice and 1/2 cup of chopped dates and process until it sticks together. Sprinkle a 9″ pie plate with 2 Tbsp of coconut and pat the crust on top and up the sides of the plate. Chill while making filling.

To make filling: Combine 1 1/2 cup of avocado, 1/3 cup of fresh lime juice, 1/3 cup of honey or agave, 4 Tbsp of refined coconut oil, and 1/4 tsp of salt in a blender. Blend until smooth. You may have to add more lime juice and honey/agave depending on the moisture in the avocado. If it needs more liquid, I recommend adding equal parts of both. Adjust flavors to taste. Pour over crust and chill 4-6 hours. Garnish with zest of half a lime and some lime slices.

Note: Unrefined coconut oil can be used, but it will give the pie a more coconut flavor. I prefer it that way, but some like the traditional key-lime flavor better. 

Apple Cinnamon Breakfast Bars

Preheat oven to 375 degrees. Line a baking pan with parchment paper so that the paper comes over the sides. (You’re going to lift it up later to easily remove the bars from the pan without making a mess.)

Mix 1/2 cup of vanilla whey protein powder, 1/4 cup of your choice of flour, 1/2 cup of rolled oats, 1/2 cup of spelt flakes, 1/3 cup of spelt bran, 1/4 cup of wheat germ, 1/2 tsp of sea salt, 2 tsp of cinnamon, 1/4 tsp of nutmeg, 1/8 tsp of cardamom, 1/8 tsp of allspice, 1/2 cup of organic dried apples and 1/2 cup of peeled and grated apple in one bowl.

Mix 2 Tbsp of honey or agave, 1/2 cup of unsweetened applesauce, 2 Tbsp of melted coconut butter, and 1 tsp of vanilla in another bowl.

Combine well by stirring with a spoon. The batter should be chunky.

Pour the batter into the lined baking pan and use another piece of parchment and even off the surface.

Bake for 20 minutes.

Remove the pan from the oven and lift the parchment paper ‘handles’ out. Allow the bars to cool for about 15 minutes and then slice into 8 even rectangles.

Pineapple Ham Bake

Preheat oven to 350 degrees. Combine 2 undrained cans of crushed pineapple, 2/3 cup of packed brown sugar, 1 Tbsp of vinegar, and 2 tsp of ground mustard in an ungreased baking dish. Mix well. Cut 1 lb of fully cooked ham into bite-size pieces. Stir into pineapple mixture. Bake, uncovered, for 30-40 minutes. Serve with a slotted spoon.

Honey-Mustard Chicken

Flatten 4 chicken breasts to 1/4 inch thickness. Combine 1 cup of dry bread crumbs and 1 tsp of Dijon mustard in a shallow bowl or pie plate. Combine 3 Tbsp of honey and 2 Tbsp of Dijon mustard in another shallow bowl or pie plate.  Dip chicken in honey-mustard mixture and then coat with crumbs.

Cook chicken in 2 Tbsp of butter in a nonstick skillet over medium heat on both sides for about 8 minutes.

SHOPPING LIST:

Yogurt

Gluten-free pie crust (9″)

12 English muffins

Bread

Onion

3 parsnips

2 avocados

Lrg bag of potatoes

Shallot

Prunes (6 loose or a container)

6 figs

Apple

4 limes (or 1 lime, plus lime juice)

Dates

Lemon (or lemon juice)

Grapes

1 lb flank steak

1 lb bulk pork sausage

4 boneless, skinless chicken breast halves

2 cans of crushed pineapple (8 oz each)

Dried apples (organic preferably)

Raisins

Spelt flakes

Spelt bran

Allspice

2 envelopes of fat-free Italian salad dressing mix

Coconut butter

Refined coconut oil

2 jars of American cheese spread [like Cheez Whiz] (5 oz ea)

Frozen blueberries

[Also needed: lemon juice, vegetable oil, shredded (unsweetened) coconut, unsalted macadamia nuts, dry bread crumbs, ground mustard, salt, Dijon mustard, vanilla whey protein powder, honey, flour, rolled oats, cinnamon, nutmeg, butter, sea salt, wheat germ, cardamom, brown sugar, agave nectar/syrup, vanilla, cayenne pepper, vinegar, unsweetened applesauce]

Gluten-Free Upside Down Lemon Meringue Pie (Dinner for Two Week 18)

Breakfast: Cinnamon Bread or Cinnamon Bun Doughnut

Lunch: Leftovers + elderberries, grapes, plums, or pomegranates

Dinner: Turkey Asparagus Casserole, French Bread Pizza, Saucy Spareribs, or Sesame Ginger Chicken, rice or French fries, Jerusalem artichokes, jicama, kohlrabi or mushrooms

Dessert: Upside Down Lemon Meringue Pie

Cinnamon Bun Doughnuts with Vanilla Glaze

Preheat oven to 325 degrees and spray doughnut pan with cooking spray.  Set aside.

In a large bowl, mix 1 cup of all-purpose flour, 3 Tbsp of light brown sugar, 3 Tbsp of regular sugar, 1 tsp of baking powder, 1 tsp of cinnamon, and 1/2 tsp of salt. Set aside. In a small bowl, add 1/4 cup of applesauce, 2 Tbsp of lowfat buttermilk, 1 egg, 1/2 tsp of vanilla and 1 Tbsp melted butter. Whisk or stir to combine.  Slowly add to the dry ingredients. Stir until *just combined.* Do not overmix.

Using a piping bag or a ziplock bag with the corner cut off, pipe the batter carefully into prepared doughnut pan making sure each cavity is only 2/3 full. Bake for 10-12 minutes.

Allow to cool slightly before removing from pan, about 5 minutes. Dip into glaze.

While doughnuts are baking or cooling, combine 1/2 cup of icing sugar and 1/2 tsp of vanilla extract. Add 2 tsp of milk or cream, one teaspoon at a time. Dip the donuts into the glaze after they’ve cooled for 5 minutes out of the oven.

 

Saucy Spareribs

Brown 2 lbs of pork spareribs in a large nonstick skillet. Drain. Add 2 cans of cola and 1 cup of ketchup. Cover and simmer for 1 hour.

Remove ribs and keep warm. Transfer 2 cups of sauce to a pot. Bring to a boil. Combine 2 Tbsp of cornstarch and 2 Tbsp of cold water in a small bowl. Stir into sauce. Bring to a boil. Cook for 1-2 minutes. Serve over the ribs.

Note: Can also be made in the slow cooker. Combine all ingredients, set to low, and cook for 4-6 hours. 

 

Sesame Ginger Chicken

Combine 2 Tbsp of soy sauce, 2 Tbsp of honey, 1 Tbsp of toasted sesame seeds, and 1/2 tsp of ground ginger in a small bowl. Set aside. Pound 4 chicken breasts to 1/4 inch thickness. Grill over medium-hot heat, turning and basting frequently with soy sauce mixture, for 8 minutes. Cut 2 green onions with tops into thin strips. Garnish chicken with green onion.

 

Gluten-Free Upside Down Lemon Meringue Pie Part I – Filling & Topping

Put 4 egg yolks in a medium bowl and whisk well.

In a pot, whisk to combine 1/3 cup of cornstarch, 1 1/2 cups of water,  1 1/3 cups sugar and 1/4 tsp of salt. Bring to a boil over medium heat, stirring frequently, and boil for 1 minute. Remove from the heat and add about ¼ of the hot mixture to the egg yolks. Whisk well. Add the rest of the mixture to the eggs gradually, whisking well. When all the hot mixture is added to the egg yolks, pour the mixture back into the saucepan, turn the heat to low and cook for 1 more minute, stirring constantly. The mixture should be thick. Take mixture off the heat and gently stir in 3 Tbsp of cold unsalted butter, 1/2 cup of freshly squeezed lemon juice and 1 Tbsp of finely grated lemon zest.

Put mixture into a bowl and cover with plastic wrap, placing the plastic wrap right on the surface of the lemon mixture. Refrigerate until cold – about 2 hours.

Whip 1 cup of heavy cream with one tsp of sugar until stiff peaks form but do not over mix.

Just prior to serving, pour the lemon mixture into the meringue pie crust. Top with whipped cream. Garnish with lemon slices.

Gluten-Free Upside Down Lemon Meringue Pie Part II – Crust

Spray a 9 inch pie plate with non-stick cooking spray. Preheat oven to 300 degrees.

In the bowl of an electric mixer, fitted with a whisk attachment beat 2 egg whites, 1/4 tsp of cream of tartar and 1/4 tsp of salt until soft peaks form. Gradually add 1/2 cup of sugar and continue to beat until the mixture is very stiff and glossy. Rub a little of the mixture between your thumb and forefinger and see if the mixture feels gritty. If so continue to beat until smooth, this will mean the sugar has completely dissolved. Add 1/2 tsp of vanilla extract and mix in well.

Spread mixture into the prepared pan forming a shell by spreading the mixture up the sides of the pie plate. Bake for 50 minutes. Turn off the oven and leave the meringue crust in the oven for another hour. Remove from oven and allow it to cool completely.

This crust is best used the day it is baked as humidity will soften the crust. It is also preferable to fill the crust just prior to serving.

 

Whole Wheat Cinnamon Swirl Bread

Combine 1/2 cup of warm milk, 1/2 cup of warm water, a quarter-ounce package of yeast and 2 tsp sugar in a measuring cup and let sit for 10 minutes until foamy.

While the yeast is resting, combine 1 cup of whole wheat flour, 2 cups of all-purpose flour, 1/3 cup sugar, 3 Tbsp softened butter, 1 1/4 tsp of salt and 1 Tbsp cinnamon in a large bowl. Add the water mixture to the dry ingredients and knead on a floured surface or in a KitchenAid until smooth.

Spray a large bowl with cooking spray and place dough ball in. Cover with a cloth and let rise for 1.5 hours in the warmest spot of the house.

While the dough is rising, mix together 3 Tbsp butter with 1.5 tsp cinnamon and 1 Tbsp sugar in a small bowl. After the dough has risen to double it’s size, roll out with a rolling pin on a floured surface to a long rectangle. Smear the butter mixture all over the top and roll up tightly.

Place dough in a greased loaf pan, cover with cloth and let rise for another hour in a warm spot.

Preheat oven to 350 degrees. Whisk together an egg and 2 Tbsp of warm water and then brush all over loaf. Bake for 40 minutes. Let cool and slice.

French Bread Pizza

Preheat oven to 400 degrees. Cook 1/2 lb of ground beef over medium heat in a skillet. Drain. Stir in a can of pizza sauce and a drained jar of sliced mushrooms. Set aside. Cut a loaf of French bread in half lengthwise and then into eight pieces.

Spread meat sauce on bread. Place on a greased baking sheet. Sprinkle with 2 cups of shredded mozzarella cheese. Bake, uncovered, for 10 minutes.

Note: Feel free to add veggies or sub out the meat for something else. 

Turkey Asparagus Casserole

Preheat oven to 350 degrees. Cook a package of frozen chopped asparagus in a small amount of water for 2 minutes in a small pot. Drain. Place in a greased baking dish. Cook and cube two turkey breasts. Top asparagus with turkey. Combine a can of cream of chicken soup and 1/4 cup of water. Spoon over turkey.

Bake, uncovered, for 25-30 minutes. Sprinkle with a can of french-fried onions. Bake 5 minutes longer.

Note: Chicken can be substituted for turkey. 

SHOPPING LIST:

Heavy cream

Lowfat buttermilk

Eggs

Mozzarella cheese (8 oz)

Loaf of French bread

Elderberries

Grapes

 4 lemons

6 plums

4 pomegranates

6 Jerusalem artichokes

3 jicamas

Green onions

3-6 kohlrabis

Mushrooms

1/2 lb of ground beef

2 lbs pork spareribs

2 turkey breasts (or chicken)

4 boneless skinless chicken breast halves

Pkg of frozen chopped asparagus

Can of condensed cream of chicken soup

Can of pizza sauce

Jar of sliced mushrooms

Can of french-fried onions

Applesauce (unsweetened)

Unsalted macadamia nuts

Sesame seeds

Yeast

Whole wheat flour

2 cans of cola

[Also needed: milk, butter (unsalted), all-purpose flour, cinnamon, salt, sea salt, sugar, cream of tartar, vanilla extract, soy sauce, ground ginger, ketchup, cornstarch, light brown sugar, baking powder, icing sugar, cream]

Chocolate Panna Cotta Notta (Dinner for Two Week 17)

Breakfast: Olive Oil Granola, Breakfast Kabobs, Breakfast Treats, Cinnamon bun

Lunch: Black currants, blackberries, blueberries, dried plums

Dinner: Salsa Fish, ginger and garlic rice, zucchini or cauliflower

Dessert: Blueberry Pudding Cake or Chocolate Panna Cotta Notta

Chocolate Panna Cotta Notta

In a saucepan add 2 cups of almond milk and 4 tsp of agar agar powder. Let it sit for 5 minutes to allow agar agar to soften.

In a medium bowl add 1/4 cup of cocoa powder, 1/4 cup of coconut oil, and 1/4 cup of agave nectar. Stir to combine ingredients thoroughly and set aside.

Bring almond milk/agar mix and 1/2 tsp of vanilla extract to a simmer, then reduce and cook for 8 minutes.  Add chocolate mixture and stir to combine for 30 seconds.  Remove from heat.

Pour into 4 ramekins or small glasses.  (Use ramekins if you plan to turn out onto plates.  Use glasses if you intend to serve panna cotta’s in their own containers.)

Refrigerate for at least 2 hours.

To release panna cotta from ramekins – run a knife around edges of panna cotta and place individual ramekin into warm water for approximately 30 seconds.  Put plate on top of ramekin and turn over to release panna cotta from ramekin.

Top with chopped almonds and flaked coconut for extra flair.

*You can also use a vanilla bean, instead of vanilla extract in this recipe.  Split the vanilla bean and scrape the seeds.  Place the pod and seeds in the almond milk and agar agar mixture just before you start to simmer the mixture.  Remove the pods before adding in the chocolate.

Salsa Fish

Preheat oven to 400 degrees. Coat 2 lbs of fish fillets in 1 cup of seasoned bread crumbs. Brown fillets in 1 Tbsp of vegetable oil in a skillet. Arrange in a greased baking dish. Top with 1 1/2 of salsa, 1/2 cup of shredded mozzarella cheese, and 1/2 cup of shredded provolone cheese.

Bake, uncovered, for 7-10 minutes.

Blueberry Pudding Cake

Preheat oven to 350 degrees.
Oil a circular deep ceramic pie or gratin dish.

In a mixer combine 3/4 cup of almond meal, 3/4 cup of gluten-free all-purpose flour, 1/4 tsp of xantham gum, 2 tsp of gluten-free baking powder and 1/4 tsp of salt. Mix on low speed until combined.
Mix 2/3 cup of soymilk (or regular skim), 1/3 cup of agave nectar, and 1/3 cup of egg whites in a smaller bowl. Add to the dry ingredients in the mixer and mix well to form the batter.

Place 2 cups of frozen blueberries on the bottom of the pre-oiled dish. Place the ceramic dish on top of a cookie sheet to catch drips during baking. Pour the batter on top of the berries. Mix 1/4 cup of turbinado sugar with 1 Tbsp of arrowroot. Sprinkle the sugar mixture on top of the batter. Pour the boiling water carefully on top of the whole thing and bake for 55-60 minutes. Let cool before serving.

Notes: 3/4 cup of regular all-purpose flour can be substituted for the gluten-free all-purpose flour mix and xantham gum if you are not on a gluten- or wheat-free diet. 

Refrigerate the leftovers. It’s great cold, especially with coffee!

Cornstarch can be substituted for arrowroot. 

For an extra special touch, make a batch of fresh whipped cream with a little agave nectar and a tsp of hazelnut or almond extract. Yum!

Olive Oil Granola

Preheat oven to 300 degrees.

In a large bowl, combine 3 cups of old-fashioned rolled oats, 1 1/2 cups of raw pistachios, 3/4 cup of pumpkin seeds, 1/2 cup of wheat germ, 1/2 cup of ground flax seed, 1 tsp of salt, 1/2 tsp of cinnamon and 1/2 tsp of cardamom, and mix together. In a small bowl, combine 1/2 cup of extra virgin olive oil, 3/4 cup of pure maple syrup and 1/4 cup of light brown sugar, and whisk until fully combined. Add wet mixture to the oat mixture, and stir to fully coat.

Spread the granola mixture in an even, single layer on rimmed, parchment-lined baking sheets, working in batches if necessary.

Bake on the middle rack of the oven for 30 minutes, stirring every 10 minutes. Stir 1 cup of shredded coconut into the mixture prior to the final 10 minutes of baking.

Remove from the oven and fully cool before serving. Store in an air tight container.

Breakfast Treats

Wrap plain smoked sausage with half a strip of bacon. Secure with a toothpick. Place in a baking dish and sprinkle with brown sugar. Bake at 350 degrees for 1 hour.

Breakfast Kabobs

Cut a package of brown ‘n’ serve sausage links in half. Drain a can of pineapple chunks. Alternatively thread sausages, pineapple chunks, and mushrooms onto metal or soaked bamboo skewers. Brush with 2 Tbsp of melted butter and some maple syrup.

Grill, uncovered, over medium-hot heat, turning and basting with syrup, for 8 minutes. Serve with your favorite egg dish.

SHOPPING LIST:

Whipped cream

4 oz mozzarella cheese

4 oz provolone cheese

Soymilk (or regular skim)

Almond milk (unsweetened)

24 pack of eggs

Cinnamon buns

10 mushrooms

Zucchini

Cauliflower

Garlic

Ginger

Black currants

Blackberries

Pkg of brown ‘n’ serve sausage links

Plain smoked sausage

Bacon

2 lbs fish fillets (walleye, bass, or perch)

2 pkgs frozen blueberries

Can of pineapple chunks (20 oz)

Salsa

Ground flaxseed

Cardamom

Xanthum gum (or regular all-purpose flour)

Arrowroot

Turbinado sugar

Agar agar powder

Agave nectar

Hazelnut or almond extract

Dried plums

Almonds

[Also needed: butter, pure maple syrup, light brown sugar, salt, cinnamon, extra virgin olive oil, shredded/flaked coconut, gluten-free all-purpose flour, baking powder, seasoned bread crumbs, vegetable oil, vanilla extract, cocoa powder, coconut oil]

When Things Get Blue (Dinner for Two Week 16)

Breakfast: Pancakes or Waffles with Blueberry Sauce Supreme

Lunch: Green salad with Thousand Island or French Salad Dressing or Broccoli Waldorf Salad, pear or watermelon

Dinner: Savory Roast Chicken with rice and Sauteed Mushrooms or Sausage Spaghetti Spirals with salad, sugar snap peas/watercress

Sauteed Mushrooms

Melt 1/4 cup of butter in a skillet. Add 1 lb of sliced fresh mushrooms, 1 Tbsp of lemon juice, and 1 Tbsp of soy sauce. Saute for 6-8 minutes.

Waffles

  1. Preheat waffle iron. Beat 2 eggs in a large bowl with a hand beater until fluffy. Beat in 2 cups of all-purpose flour, 1 3/4 cups of milk, 1/2 cup of vegetable oil, 1 Tbsp of sugar, 4 tsp of baking powder, 1/4 tsp of salt, and 1/2 tsp of vanilla extract.
  2. Spray preheated waffle iron with nonstick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Foolproof Pancakes

  • STEP 1

Preheat oven to 200 degrees. Have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together 1 cup of all-purpose flour, 2 Tbsp of sugar, 2 tsp of baking powder, and 1/2 tsp of salt. Set aside.

  • STEP 2

In a medium bowl, whisk together 1 cup of milk, 2 Tbsp of melted unsalted butter (or oil), and 1 egg. Add dry ingredients to milk mixture. Whisk until just moistened. The key is to not overmix. A few small lumps here and there are fine.

  • STEP 3

Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.

  • STEP 4

For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).

  • STEP 5

Cook 1-2 minutes. Flip carefully with a thin spatula, and cook 1-2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You’ll have 12-15 pancakes.) Serve warm, with desired toppings.

Blueberry Sauce Supreme

Combine 1/2 cup of sugar, 1/4 cup of orange juice concentrate, and 2 Tbsp of cornstarch in a pot. Stir until smooth. Add 3 cups of fresh or frozen blueberries and bring to a boil. Boil for 2 minutes, stirring constantly.

Serve on top of pancakes, waffles, ice cream, granola/yogurt, muffins, pies, cheesecake, desserts…

Thousand Island Dressing

Combine 2 cups of mayonnaise, 1/4 cup of chili sauce, and 1/4 cup of pickle relish in a bowl. Store in the refrigerator.

Salad Suggestion: Lettuce, leeks, okra, persimmons, pineapple, and roasted pumpkin seeds. Leftover nuts, seeds, cheese, dried fruit

Salad Suggestion: Lettuce, spinach, snow peas, apple, tangerine, and figs. Leftover nuts, seeds, cheese, dried fruit.

Broccoli Waldorf Salad

Combine 6 cups of broccoli florets, a large chopped red apple, 1/2 cup of raisins, and 1/4 cup of chopped pecans in a large serving bowl. Drizzle with 1/2 cup of coleslaw dressing. Toss to coat. Refrigerate leftovers.

Savory Roast Chicken

Preheat oven to 375 degrees. Place a broiler/fryer chicken breast side up on a rack in a shallow roasting pan. Combine 2 Tbsp of melted butter, 3 Tbsp of lemon juice, and either 1 Tbsp of minced fresh savory or 1 tsp of dried savory. Brush over chicken. Bake, uncovered, for 1 1/2 hours, basting occasionally with the pan dripping.

Sausage Spaghetti Spirals

Preheat oven to 350 degrees. Cook 1 lb bulk Italian sausage and a chopped green pepper over medium heat in a skillet. Drain. Stir in 5 cup of cooked spiral pasta and a jar of meatless spaghetti sauce. Mix well.

Transfer to a greased baking dish. Cover and bake for 25 minutes. Uncover. Sprinkle with 1 1/2 cups of mozzarella cheese. Bake 5-10 minutes longer.

SHOPPING LIST:

Mozzarella cheese (6 oz)

Green pepper

LOTS of lettuce (like 3 bundles or 3 mixed boxes), plus a bag/box of spinach

Leeks

Okra

Broccoli florets (enough for 6 cups)

Snow peas and sugar snap peas

1 lb mushrooms

Watercress

6 pears

Watermelon

2 persimmons

Pineapple

2 red apples

Tangerine

2-3 figs

Blueberries (3 cups worth – fresh or frozen)

1 lb bulk Italian sausage

Broiler/fryer chicken (2.5 – 3 lbs)

Frozen peas

Orange juice concentrate

Jar of meatless spaghetti sauce (28 oz)

Coleslaw dressing

Chili sauce

Spiral pasta

Old-fashioned rolled oats

Wheat germ

Raw pumpkin seeds

Raw pistachios

Fresh or dried savory

[Also needed: butter, lemon juice, pecans, raisins, mayonnaise, relish, sugar, cornstarch, soy sauce]