Getting Crabby

Crab and Pea Salad

  • 10 oz package of frozen peas (Thaw before starting the recipe)
  • 8 oz package of imitation crab
  • 8 bacon strips
  • Mayonnaise
  • Onion powder
  • Paprika
  • 3 eggs
  • Tomato
  • Croutons
  1. Hard boil eggs.
  2. Cook bacon strips. Drain on paper towels. Crumble when cool.
  3. Dice tomato.
  4. Flake crab with a fork.
  5. Combine peas, crab, and bacon in a bowl. Combine 1/2 cup of mayonnaise and 1/4 tsp of onion powder in a separate small bowl. Fold into the crab mixture. Cover and refrigerate until serving.
  6. When ready to serve, fold tomato into salad. Slice hard-boiled eggs. Place on top of salad. Sprinkle salad with a handful of croutons and then a few pinches of paprika.

Marshmallow Fruit Salad

I made this salad for a Valentine’s Day Girls Night. 

  • 15 oz can of fruit cocktail
  • Apple
  • Mini marshmallows
  • Cool Whip
  1. Drain fruit cocktail
  2. Dice apple
  3. Combine fruit cocktail, apple, 1/2 cup of mini marshmallows, and 1/2 cup of whipped topping in a bowl. Cover and refrigerate until serving.

Gluten-Free Bacon Bread (Mastered!), Coconut Pecan Cinnamon Buns, and Cast-Iron Fry Biscuits!

Cast-Iron Fry Bread

This recipe is one of my all-time favorites. Only five ingredients, less than 5 minutes of prep and 12 minutes of baking time, its perfect for last minute company and simple enough to make every day, if desired. I often have a couple of these with coffee in the morning for breakfast. Or if I want to get fancier, I make scrambled eggs and fried potatoes. I also like these way better than dinner rolls to accompany soup.

  • Butter
  • All-Purpose Flour
  • Baking Powder
  • Salt
  • Buttermilk
  1. Preheat oven to 450°.
  2. Place 3 Tbsp of butter in a cast iron pan and place in oven for 2 minutes.
  3. In a measuring cup, place  1 1/2 tsp of baking powder and 1/2 tsp of salt and then fill the rest with all-purpose flour until it equals one cup altogether. Or, you can put 1 cup of all-purpose flour in a bowl and then take out 2 tsp of flour and then add the 1/2 tsp of salt and 1 1/2 tsp of baking powder. Or, you can use 1 cup of self-rising flour (which is exactly what I just described but prepared for you to buy in the store). I make this recipe often enough that I feel the extra cupboard space the little bag of flour takes up is worth the few minutes I save every time I make this recipe.
  4. In a bowl, combine flour (and salt and baking powder) and 1/2 cup of buttermilk. Dust clean and dry counter-top with more all-purpose flour. Turn dough onto flour and knead 4-5 times.
  5. I do this next part with my hands, but I’ll also tell you how you can do this “properly”. I rip off pieces that are relatively the same size and then pat them into little 2″ patties. I call them “rustic-looking”. Or, you can pat the dough out to 1/4″ thickness and cut a biscuit cutter.
  6. Place in the cast-iron in a single layer. Use a fork to turn biscuits over to coat in butter. Bake for 12 minutes.

Coconut Pecan Cinnamon Rolls

I really want to love cinnamon buns. I love cinnamon and I love the icing, but the sugar-addict in me never wanted to eat beyond the top. I find most cinnamon buns are dry and doughy. So I came up with this recipe. This recipe should make a LOT of icing. My logic behind it is this: If we saturate and bake the rolls in a soup of icing, they can’t possibly be dry, right? When you take the rolls out of the pan, there will be a sea of icing left behind. These rolls are gooey and messy, but SO good. Because they are so sweet, I only eat half or a quarter of one at a time, so I swear I’m probably eating less sugar overall than one whole, huge store-bought or bakery roll. Well, except for the fact that I usually eat the leftover icing out of the pan with a spoon…

  • Sugar – Both regular and icing/confectioners
  • Cinnamon
  • Tube of refrigerated breadsticks or cinnamon rolls
  • Butter
  • Vanilla
  • Whipping Cream
  • Milk or orange juice
  • Pecans
  • Can of evaporated milk
  • Egg yolks
  • Sweetened flaked coconut
  1. Preheat oven to 350°. Chop 1 cup of pecans. Bake 2/3 cups of chopped pecans in a single layer in a shallow pan for 8 minutes, stirring halfway through. Cool completely.
  2. Combine 1 Tbsp of sugar and 1/2 tsp of cinnamon in a small bowl. Remove breadstick or cinnamon roll dough from tube. Do not unroll it or take it apart. With a serrated knife, cut into 8 slices if using breadsticks or 10 slices if using cinnamon rolls. [The cinnamon rolls usually come in tubes of five, so cut each in half as if you were cutting open a dinner roll to spread butter.] Dip both sides of each slice in cinnamon-sugar.
  3. Place in a greased baking dish, NOT a baking sheet or else the icing will make a huge mess.
  4. Cook 1/3 can of evaporated milk, 1/2 cup of sugar, 2 lightly beaten egg yolks, and 1/3 cup of butter in pot over medium heat. Stir constantly for 15 minutes.
  5. Remove from heat. Stir in 2/3 cup of coconut, the toasted pecans, and 1 tsp of vanilla. Transfer mixture to bowl. Let stand, stirring occasionally, 45 minutes.
  6. This can be done by hand or with electric mixer. Combine 1 2/3 cup of icing sugar and 2/3 cup of butter. Mix slowly or on low until well blended and then increase spreed and mix for 3 minutes. Add 1/4 tsp of vanilla and 2 tsp of whipping cream and beat for 1 minute more. Add 1/2 tsp of milk (or orange juice) and mix slowly. If needed, add 1/2 tsp more.
  7. Carefully fold the two icing mixes together.
  8. Bake rolls without icing for 15 minutes. Take out of oven, pour icing on top, and sprinkle with remaining 1/3 cup of chopped pecans. Place back in oven to bake for 5 more minutes and then turn off the oven, but leave the rolls in there for the final 5 minutes. This allows the heat to continue baking the rolls without drying out the icing too much.

Gluten-Free Bacon Bread

If you follow me on Facebook, you may have read a status a while back about my failed attempt at this recipe. I was wrong, actually. The bread, though it looked like a pile of mush, tasted delicious. My mistake was not in the ingredients or even in the technique, but in the baking formation. When I make this bread avec gluten, I roll the dough into balls, assemble it in a sort of dome on a baking sheet, and bake it that way. The result is this mound of amazing that is easy to pull apart with ones fingers, which makes it ideal for parties. I tried to do the same thing sans gluten, but since garbanzo flour absorbs liquid differently than wheat flour, it kind of just looked like a pile of barf on my baking sheet. I tried again, but put it in a square baking dish, the one I usually use for Nanaimo bars, and it cooked more evenly resulting in better consistency.

  • Garbanzo Fava Bean Flour
  • Potato Starch
  • Tapioca Starch
  • Xanthan Gum
  • Coconut Palm Sugar
  • Dry Instant Yeast
  • Eggs
  • Canola Oil
  • Apple Cider Vinegar
  • Sea Salt
  • Bacon
  • Olive Oil
  • Mozzarella Cheese
  • Envelope of Ranch Salad Dressing Mix*
  1. Prepare a square baking pan with cooking spray and line with parchment paper. I used a 9″ x 9″.
  2. Whisk together 2 1/4 cups of garbanzo-fava flour, 1/2 cup of potato starch, 1/3 cup of tapioca starch, 2 1/4 tsp of xanthan gum, 1 Tbsp of palm sugar, and a packet of dry instant yeast. Set aside.
  3. In a separate bowl, mix together 1 1/4 cups of warm water, 2 eggs, 1/4 cup of canola oil, and 1 tsp of apple cider vinegar. Mix well. Add dry ingredients (except salt). Stir for about a minute, add 1 1/4 tsp of sea salt, and then mix for a couple minutes more. I use a wooden spoon to stir for this recipe as I feel like its the only thing I have strong enough to handle the thickness of the dough and still mix adequately.
  4. Cover and let rise in a warm place for 30 minutes.
  5. Meanwhile, dice up 12 strips of bacon. Cook them over medium heat in a skillet for 5 minutes. They will seem a little uncooked, but that’s okay because they are going to be finished off while the bread is baking in the oven. Drain on paper towels.
  6. Shred 1 cup worth of mozzarella cheese.
  7. After the 30 minutes has passed for the dough, add 2 Tbsp of olive oil, bacon pieces, cheese, and envelope of ranch salad dressing mix and mix lightly.
  8. Turn batter into prepared baking pan. Cover and let rise in a warm place for another 30 minutes.
  9. Bake at 350° for 30 minutes. Cover with foil. Bake 10 minutes longer. Let cool in pan for 5 minutes. Then turn the pan to the side and scoot bread out a little so the steam can escape, but leave it in the pan. Let cool for another 10 minutes before removing from pan to cool completely. Eat within 3 days. Wrap in plastic and store on counter or in cupboard. Freeze leftovers (if there are any!) to use as yummy gluten-free croutons for future salads.

*Instead of buying an envelope of ranch salad dressing mix, mix together 1 tsp of dried parsley, 3/4 tsp of pepper, 1 tsp of seasoning salt, 1/2 tsp of garlic powder, 1/4 tsp of onion powder, and 1/8 tsp of dried thyme, and use that instead.

90s Nostalgia Party

My birthday party. Budget $100

 

Salad: Mixed greens, Mandarin orange slices, Grapefruit, Pistachios, Sunflower seeds, Almonds, Pecans, Creamy Peach/Mango Dressing

BBQ Lima Beans:

Preheat oven to 350°. Open, rinse, and drain 4 cans of lima beans. Combine beans in a bowl with 1 1/2 cups of brown sugar, 1 cup of ketchup, and 1 chopped onion. Transfer to a greased baking dish. Dice 3 uncooked bacon dish and sprinkle on top of beans. Bake, uncovered, for 1 1/2 hours.

Cherry Turnovers:

Preheat oven to 375°. Unroll 3 tubes of refrigerated crescent rolls and separate (or cut) into 24 triangles. Make 12 squares by pressing the seams of 2 triangles together and rolling into shape. Place on an ungreased baking sheet.

Spoon 1/4 cup of cherry pie filling in one corner of each square. Fold to make triangles. Pinch to seal. Bake for 10-12 minutes. Mix 1 1/2 cups of icing sugar with 3-6 Tbsp of milk. Use 3 Tbsp if you want a thick icing to make designs or squiggly lines with. Use 6 Tbsp if you want to use as more of a glaze to brush over pastries. Serve warm.

Bison burgers with cheese and bacon

Cheese smokies

Grape KoolAid spiked with vodka

Tang spiked with tequila

Shasta punch spiked with rum

Cake

Chips

Potato smiley faces

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]

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]

Cinnamon, Spice, and Everything Nice Fruit Dip (Dinner for Two Week 13)

Breakfast: Coconut granola and strawberries

Lunch: Pasta bean or French bean salad, Fruit dip with apples, pears, strawberries, pineapple slices, apricots, and watermelon

Dinner: Ravioli casserole or Oven-roasted potatoes, Chayote squash or Chinese cabbage

Dessert: Cake

 

Gluten-Free Angel Food Cake

  1. Place 10 egg whites in a large bowl. Let stand at room temperature for 30 minutes. Preheat oven to 350 degrees. Sift 3/4 cup sugar, 1/4 cup of cornstarch, 1/4 cup of white rice flour, 1/4 cup of tapioca flour, and 1/4 cup of potato starch together twice. Set aside.
  2. Add 1 1/2 tsp of cream of tartar, 3/4 tsp of salt and 3/4 tsp of vanilla to egg whites. Beat on medium speed until soft peaks form. Gradually add 1/2 cup of sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
  3. Gently spoon into an ungreased tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack for 45-50 minutes. Immediately invert pan; cool completely, about 1 hour.
  4. Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit. I recommend balls of cantaloupe, cape gooseberries, and kiwi as it makes the cake look more interesting that your typical berry mix. 

 

Coconut Granola

  1. Preheat oven to 300 degrees and line a baking sheet with parchment paper.
  2. Combine 3 cups of whole-rolled oats, 1/4 cup of chia seeds, 1/2 cup of raw sliced almonds, 1/2 cup of unsalted sunflower seeds, and 1/4 tsp of salt in a large bowl. Set aside.
  3. In a small bowl, whisk together 1/3 cup of coconut oil, 1/4 cup of maple syrup, and 1/4 cup of honey.
  4. Add the wet ingredients to the dry , and mix well so the oat mixture is fully coated.
  5. Spread mixture in an even, single layer on the prepared baking sheet. (Work in batches or on multiple sheets if necessary!)
  6. Bake for 30 minutes, stirring every 10 minutes.
  7. After removing the granola from the oven, stir in 1/2 cup of coconut flakes. Store in an airtight container and enjoy!

 

Pasta Bean Salad

Cook a package of tricolor spiral pasta according to package directions. Meanwhile, place a package of frozen California-blend vegetables in a glass dish. Cover and microwave for 7-8 minutes. Drain. Drain pasta and rinse in cold water.

Drain a can of sliced ripe olives and drain and rinse a can of your favorite beans. Combine pasta, vegetables, olives, and beans in a bowl. Combine 1 1/3 cups of Italian salad dressing and 1/2 tsp of garlic salt. Pour over salt and toss to coat. Refrigerate until serving.

 

Ravioli Casserole                              I usually double the recipe using a second kind of ravioli for variety throughout the week

Preheat oven to to 350 degrees. Cook and drain a package of cheese ravioli. Spread 1/2 cup of spaghetti sauce in an ungreased baking dish. Layer with half of the ravioli, 1 1/4 cups of spaghetti sauce, 1 cup of cottage cheese, and 2 cups of shredded mozzarella cheese. Repeat layers. Sprinkle with 1/4 cup of grated Parmesan cheese.

Bake, uncovered, for 30-40 minutes. Let stand 5-10 minutes before serving.

[8-10 cups of cooked ravioli may be used instead]

 

Oven-Roasted Potatoes

Preheat oven to 350 degrees. Slice 2 lbs of red potatoes into 1/2 inch slices. Combine potatoes, 1/3 cup of vegetable oil, and an envelope of dry onion soup mix in a large Ziplock bag. Shake until well coated. Empty bag into an ungreased baking pan.

Cover and bake for 35 minutes, stirring occasionally. Uncover and bake for 15 minutes longer.

 

Cinnamon ‘n’ Spice Fruit Dip

Combine 2 cups of whipped topping, 1/4 cup of packed brown sugar, 1/4 tsp of cinnamon, and a dash of nutmeg in a small bowl. Store in the fridge. Serve with fresh fruit – apples, pears, pineapple slices, and strawberries are best.

 

French Bean Salad

Cook and crumble 3 bacon strips. Combine 2 cups of thawed French-style green beans, 2 Tbsp of chopped onion, and bacon in a serving bowl. Stir in 1/4 cup of ranch salad dressing. Refrigerate until serving.

 

SHOPPING LIST:

Cottage cheese (16 oz)

Mozzarella cheese (16 oz)

Parmesan cheese

2 apples

2 pears

6 apricots

5 cape gooseberries

Kiwi

Pineapple

Watermelon

Cantaloupe

Chinese cabbage

3 chayote squash

2 pkgs of strawberries

2 lbs red potatoes

Onion

Bacon

Whipped topping

Frozen French-style green beans

Pkg of frozen cheese ravioli and pkg your favorite frozen ravioli other than cheese (28 oz ea)

Pkg of frozen California-blend vegetables (broccoli, cauliflower, carrots)

Can of sliced ripe olives (2 oz)

Can of your favorite kind of beans

Can of whole kernel corn (15 oz)

Can of condensed cream of chicken soup (11 oz)

Ranch salad dressing

Spaghetti sauce (28 oz)

Coconut oil

Dry onion soup mix

Pkg of tricolor spiral pasta

[Also needed: brown sugar, cinnamon, nutmeg, vegetable oil, Italian salad dressing, garlic salt, salt, maple syrup, honey, coconut flakes, vanilla extract]

Chuck Wagon Dinners (Dinner for Two Week 4)

Breakfast: Smoothie

Lunch: Burger or Chili Baked Potato, Cheese Wedges, bananas or strawberries

Dinner: Chicken Cordon Bleu or Cube Steak; rice or baked potato; mixed vegetables

Chuck Wagon Burgers

Preheat oven to 375 degrees. Combine 2 lbs of ground beef, an envelope of onion soup mix, and 1/2 cup of water in a bowl. Mix well. Shape into 8 3/4 inch patties. Grill, uncovered, or broil 4 inches from the heat for 5-6 minutes on each side.

Meanwhile, take apart a tube of large refrigerated biscuits on an ungreased baking sheet. Sprinkle with an 1/8 tsp of seasoning salt. Bake for 12-14 minutes. Split. Top each biscuit with a hamburger.

5-Can Chili Topping

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

Baked Potatoes (4 Methods – Pick the one that works best for your schedule!)

Rub potatoes with olive oil, sprinkle with salt and pepper, and prick them with the tines of a fork.

  1. The original method for (crispy skins): Preheat oven to 425 degrees. Lay potatoes directly on the rack or place on a baking sheet. Bake for 45-60 minutes.
  2. The traditional method (soft skins): Preheat oven to 435 degrees. Wrap potatoes in tin foil. Lay potatoes directly on the rack or place on a baking sheet. Bake for 45-60 minutes.
  3. The quickest method (soft skins): Place potatoes in a glass dish and microwave for 5 minutes. Turn over and microwave another 3-5 minutes.
  4. The working-girl method (soft skins): Wrap potatoes in tin foil and place in slow cooker. Cook on low for low for 8-10 hours.

Top with chili, sour cream, chives or green onions, cooked and crumbled bacon, and cheddar cheese.

Broiled Chicken Cordon Bleu

Place 4 chicken breasts on the rack of a broiler pan. Broil 4 inches from the heat for 3 minutes. Turn and broil 3 minutes on the other side. Brush with 1/4 cup of melted butter. Continue turning and basting about 4 minutes.

Place a slice of deli meat on each chicken breast. Broil for 1-2 minutes. Spread 1 Tbsp of honey mustard dressing over each. Top with a slice of deli cheese. Broil for 30 seconds.

Note: You can do them all the same if you want, as in all with ham and Swiss, for example. I like to make them all different so it feels like a different meal when we reheat leftovers the next day. Plus, I prefer stronger flavored cheeses, like sharp cheddar and Monterey Jack, while my boyfriend prefers milder ones, like mozzarella and Swiss. With a variety to choose from, it kind of feels like we went out for dinner at a restaurant!

Seasoned Cube Steaks

Combine 1 cup of soy sauce, 1 tsp of dried minced garlic, and 1 tsp of dried minced onion in a large Ziplock bag. Add 4 cube steaks. Seal bag and turn to coat. Refrigerate for 30-45 minutes, turning once.

Drain and discard marinade. Place steaks on a greased broiler pan. Broil 4 inches from the heat for about 4 minutes on each side. Serve with mixed vegetables and rice or baked potatoes.

Cheese Wedges

Cut a package of extra sharp cheddar cheese into 1/2 inch slices. Cut each slice in half diagonally. Combine 1/3 cup of seasoned dry bread crumbs and 1/2 tsp of crushed red pepper flakes in a shallow bowl. [Note: You can omit crushed red pepper flakes if you don’t like spice.] Beat an egg in another bowl. Dip cheese triangles into egg, then in crumb mixture.

Place on a greased baking sheet. Broil 4 inches from the heat for 2-3 minutes. Serve cheese wedges warm with pizza sauce for sipping.

Strawberry Banana Shakes

Place 2 Tbsp of milk, 1/2 cup of strawberry ice cream,  and 1/2 firm banana (sliced) in a blender. Cover and process until smooth. Pour into glasses. Garnish with whipped cream and a strawberry, if desired.

SHOPPING LIST:

Extra sharp cheddar cheese (9 oz)

4 thin slices of deli cheese (I got one Swiss, one mozzarella, one Monterey Jack, and one cheddar)

Whipped cream

Sour cream

Eggs

Tube of large refrigerated biscuits

Bananas

Strawberries

Chives or green onions

Potatoes (about 20)

4 cube steaks (1 1/4 lbs)

2 lb ground beef

4 boneless skinless chicken breast halves

4 thin slices of deli cold cuts (I got 2 ham and 2 turkey)

Bacon

Strawberry ice cream

Can of pizza sauce

Can of chili with beans

2 cans of mixed vegetables

Can of whole kernel corn

Can of diced tomatoes

Can of green chilies

Soy sauce

Honey mustard salad dressing

Rice

Envelope of onion soup mix

Crushed red pepper flakes

Dried minced garlic

Dried minced onion

Seasoning salt

[Also needed: Seasoned bread crumbs, Milk, Butter]

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 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 39

Shopping List:

1 lb uncooked medium shrimp (peeled and deveined, if you can, to save yourself work. If not, you’ll have to do it yourself)

2 12 oz jars of apricot preserves

Envelope of onion soup mix

Rice

1 1/2 lbs of cooked ham

Bread

Can of pork and beans (16 oz)

Bacon

Onion

5 slices of process American cheese (like Kraft singles) [You may have some still from previous weeks – bonus!]

Papaya

Turnip

Flaked coconut

Canola oil

Chopped pecans

[Also needed: soy sauce, lemon juice, chili sauce, ginger root]

 

Breakfast: Muffin or toast

Lunch: Sandwich, shrimp, and some cubed papaya

Dinner: Casserole

 

Bacon Bean Sandwich

Preheat oven to 350 degrees. Lightly toast a slice of bread. Cook 2 slices of bacon. Place toast on an ungreased baking sheet. Spread with 3 Tbsp of pork and beans. Top with bacon, a slice of onion, separated into rings, and a slice of process American cheese. Bake for 15-20 minutes.

 

Apricot Ham Turnip Casserole

Preheat oven to 350 degrees. Cook rice according to package directions. Place in an ungreased baking dish. Add 1 1/2 lbs of cubed ham. Peel and thinly julienne turnip and dice 1/2 an onion. Place on top of ham. Combine 2 jars of apricot preserves and an envelope of onion soup mix. Pour on top of ham, turnip, and rice. Bake for 20-35 minutes or until ham and sauce is heated through and turnip is tender.

 

Skewered Shrimp

Combine 3 Tbsp of soy sauce, 2 Tbsp of lemon juice, 1 Tbsp of chili sauce, and 1 Tbsp of minced ginger root in a bowl. Mix well. Pour half the mixture into a Ziplock and add 1 lb of uncooked, peeled, and deveined shrimp. Seal bag and turn to coat. Refrigerate for 2 hours. Cover and refrigerate remaining marinade.

Drain and discard marinade from shrimp. Thread onto metal or soaked wooden skewers. Grill, uncovered, over medium heat for 6-8 minutes, turning once. Serve with remaining marinade.