Golden Game Hens (Dinner for Two Week 26)

Breakfast: Scones

Lunch: Taco Dogs + pears, rhubarb, strawberries, watermelon

Dinner: Sweet ‘n’ Sour Chicken, Golden Game Hens, Mexicali Pork Chops, rice or potatoes, eggplant, endive, asparagus

Spicy Cherry Chocolate Souffles

  1. In a small pot, bring 3/4 cup of dried tart cherries and 1 1/2 cups of water to a boil.  Reduce to a simmer and simmer for 8-10 minutes.  Blend until smooth in a blender and return to low heat.  Stir in 2 Tbsp of coconut sugar, 3/4 tsp of freshly ground grains of paradise, and 1 1/2 Tbsp of coconut or regular rum, and cook for an additional 2-3 minutes.  Remove from heat and set aside.
  2. Preheat oven to 375°F.  Lightly butter four ramekins.  Tap a small amount of granulated sugar into each ramekin, and gently shake so that the sugar coats all edges.  Tap out extra sugar.
  3. In a double boiler, melt 4 oz of semi-sweet chocolate, 2 tsp of salted butter, and 3 Tbsp of whole milk over gently simmering water, stirring constantly.  When smooth, remove from heat and quickly whisk in 2 egg yolks.  Set aside.
  4. In a medium bowl, beat 2 egg whites and 1/8 tsp of cream of tartar until soft peaks form.  Slowly add 2 Tbsp of coconut sugar, beating all the while.  Beat until stiff but not dry.
  5. Fold egg whites into chocolate mixture in two batches.  Gently spoon batter into each of the ramekins, filling about 3/4 of the way full.  Place ramekins on a baking sheet and bake for 16 minutes.  When they are done they will have risen to the edge of the ramekin or above it, the tops will be beginning to crack, and the centers will still be very moist.  Serve warm with cooled cherry sauce and fresh whipped cream.

Mexicali Pork Chops

Rub an envelope of taco seasoning over 4 boneless pork loin chops. Cook chops in 1 Tbsp of vegetable oil in a skillet over medium-high heat about 9 minutes. Serve with salsa.

Golden Game Hens

Preheat oven to 350 degrees. Loosely stuff 6 Cornish game hens with a sliced tart apple and a sliced onion. Place on a rack in a shallow baking pan. Combine 1/4 cup of melted butter and 1/4 cup of soy sauce. Brush over hens.

Bake, uncovered, for 50-60 minutes, basting occasionally.

Sweet n Sour Chicken Casserole

Preheat oven to 350 degrees. Cook rice according to package directions. Cook and cube two chicken breasts. Combine 2 cups of chicken, a drained can of unsweetened pineapple chunks, a jar of apricot preserves or spreadable fruit, a can of cream of chicken soup, and a drained can of water chestnuts in a bowl. Transfer to a greased baking dish. Bake, uncovered, for 30 minutes. Serve over rice.

Taco Dogs

Prepare a 1 lb package of hot dogs according to package directions. Place a slice of process American cheese and a hot dog in a taco shell. Top each taco with 3 Tbsp of warmed baked beans.

SHOPPING LIST:

Process American cheese slices (like Kraft singles)

Whipped cream

Scones

3 endives (purple if you can find it)

Eggplant

Onion

Potatoes

Asparagus

Strawberries

Watermelon

Lemon

6 pears

Rhubarb

Apple (Pick a tart variety)

Hot dogs

4 boneless pork loin chops

2 boneless skinless chicken breast halves

6 Cornish game hams (20 oz ea)

Can of baked beans

Can of unsweetened pineapple chunks (20 oz)

Can of condensed cream of chicken soup (11 oz)

Can of water chestnuts (8 oz)

Jar of apricot preserves or spreadable fruit (12 oz)

Salsa

Grains of paradise

Envelope of taco seasoning

Dried tart cherries

Hard taco shells

Rice

Coconut rum or regular rum

[Also needed: dried tart cherries, butter, soy sauce, vegetable oil, all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, olive or canola oil, milk or buttermilk, icing sugar, cornstarch, lemon juice, almonds or almond meal]

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]