Creamy peanut butter
Envelope of brown gravy mix
Jar of sliced mushrooms
4 beef tenderloin fillets (5 oz each)
1 or 2 tomatoes, depending on size
4 oz mozzarella cheese
Ranch salad dressing
[Also needed: pepper]
Lunch: Bacon-tomato bagel, peanut-caramel dip with slices of apple, and a couple strawberries
Dinner: Beef fillets, potatoes, and spinach/strawberry salad
Bacon-Tomato Bagel Melts
Split bagel in half and toast half of it. Place cut side up on a baking sheet. Top with 2 slices of tomato and two stips of cooked bacon. Sprinkle with 1/4 cup of shredded mozzarella cheese. Broil 5″ from the heat for 1-2 minutes. Serve with ranch dressing.
Prepare an envelope of brown gravy mix according to package directions. Add a jar of drained sliced mushrooms and 2 tsp of horseradish. Set aside and keep warm. Cook fillets over medium-high heat in a nonstick skillet, turning once. Season with 1/8 tsp of pepper. Serve with the gravy.
Caramel Peanut Butter Dip
Unwrap 30 caramels. Microwave caramels and 3 Tbsp of water in a glass bowl for 1 minute. Stir. Microwave one more minute. Add 1/4 cup plus 2 Tbsp of peanut butter and mix well. Microwave for 30 seconds. Stir in 1/4 cup of finely crushed peanuts. Eat warm with sliced apples.