Two Meals One Pot (Dinner for Two Week 1)

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

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

Dessert: Glass of Low-Fat Eggnog

 

Two Meals One Pot

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

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

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

 

Chicken Fried Rice

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

 

Beef Stroganoff

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

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

 

Low-Fat Eggnog

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

 

Honey-Glazed Snack Mix

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

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

 

SHOPPING LIST:

3L of skim milk

Mozzarella cheese (4 oz)

Taco shells (soft or hard – you choose!)

Potatoes

Elderberries

Grapes

5 rutabagas

1 lb beef stew meat

Cooked chicken (2 cups cubed)

Frozen broccoli florets

Can of condensed cream of mushroom

2 cans of chili with beans

Can of sliced water chestnuts

2 cans of mixed vegetables

3 cans of whole kernel corn

2 cans of diced tomatoes

2 cans of green chilies

Beef broth

Onion soup mix

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

Pkg of fried rice mix (6 oz)

Nutmeg

Honey

Miniature pretzels

Pecans (2 cups worth)

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

Artificial sweetener (I like Splenda)

Quick-cooking tapioca

Vanilla extract

Crispix cereal

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

[Also needed: Butter]

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Week 28

Shopping List:

1/2 lb ground beef

Can of tomato sauce

Mozzarella cheese

2 tubes of refrigerated crescent rolls

Spaghetti sauce

Egg noodles

Pkg of imitation crab meat

Jar of Alfredo sauce

Chives

Chicken broth

4 carrots

Heavy whipping cream

Sugar snap peas

Watermelon

[Also needed: oregano, seafood seasoning]

 

Breakfast: Eggs (save 2 eggs for next week though)

Lunch: Soup, pizza roll ups, and watermelon

Dinner: Crab noodles and sugar snap peas

 

Cream of Carrot Soup

Bring 4 cups of chicken broth and 4 large carrots, cut into chunks, to a boil in a pot. Reduce heat. Simmer, uncovered, about 15 minutes. Cool slightly.

In a blender, cover and process soup in small batches until smooth. Return to the pan. Stir in 1/2 cup of heavy whipped cream and 1 tsp of sugar. Heat through.

 

Crabby Alfredo

Cook 2 cups of dry egg noodles to make 4 cups of cooked ones according to package directions. Combine the noodles, a 16 oz package of chopped imitation crab, and a 16 oz jar of Alfredo sauce in a large pot. Cook and stir until heated though. Sprinkle with seafood seasoning and minced chives.

 

Pizza Roll Ups

Preheat oven to 375 degrees. Cook 1/2 lb of ground beef in a skillet over medium heat. Drain. Remove from the heat. Add an 8 oz can of tomato sauce, 1/2 cup of shredded mozzarella cheese and 1/2 tsp of dried oregano. Mix well.

Separate 2 tubes of crescent rolls dough into 8 rectangles, pinching seams together. Place about 3 Tbsp of meat mixture along one long side of each rectangle. Roll up, jelly-roll style, starting with the long side. Cut each roll into 3 pieces. Place, seam side down, 2 inches apart on greased baking sheets. Bake for 15 minutes. Warm up a couple Tbsp of spaghetti sauce for dipping.

Week 23

Shopping List:

Apple juice

Pineapple juice

Orange juice

Ginger ale

Orange or pineapple sherbet

2 lbs of haddock or cod fillets

Graham crackers

Saltine crackers

Fresh or frozen broccoli

Onion

Can of reduced-sodium chicken broth

Cornstarch

Can of fat-free evaporated milk

Peas

Grapes

 

Lunch: Soup and grapes

Dinner: Fish nuggets, rice, and peas

Dessert: Sherbet punch

 

Low-Fat Broccoli Soup

Combine 2 cups of chopped fresh or frozen broccoli, 1/2 cup of chopped onion, and a can of reduced-sodium chicken broth in a pot. Simmer for 10-15 minutes. Puree half the mixture in a blender and return to the pot.

Whisk 2 Tbsp of cornstarch and 3 Tbsp of fat-free evaporated milk in a small bowl until smooth. Gradually add the rest of the can of milk. Stir into the broccoli mixture. Bring to a boil. Boil and stir for 2 minutes.

 

Fish Nuggets

Heat oil in an electric skillet or deep-fat fryer to 375 degrees. Cut 2 lbs of haddock or cod fillet into 1 inch cubes. Secure with  toothpick if necessary. Finely crush about 16 graham crackers to make 1 cup of crumbs and 25 saltine crackers to make 3/4 cup of crumbs and mix together with 2 tsp of seasoning salt in a shallow bowl. Roll fish cubes in crumb mixture until coated.

Fry nuggets, a few at a time, for 3 minutes. Drain on paper towels.

 

Fruity Sherbet Punch

Pour equal parts of apple juice, pineapple juice, and orange juice into a glass, filling it about halfway. Add ginger ale filling glass to be 2/3 full. Top with a scoop of orange or pineapple sherbet. You can play around with the juice and ginger ale portions to find the combination you like the best.

[My perfect proportion: 2 oz of each juice and 4 oz of ginger ale]

Week 15

Shopping List:

Unflavored gelatin

Boneless pork shoulder roast (3-4 lbs)

Liquid Smoke [optional, but HIGHLY recommended]

Bananas

Chicken broth (at least 5 cups worth)

4-5 carrots

Spinach

Pkg of refrigerated cheese tortellini

Yellow summer squash

3-4 guavas

Cabbage

All-purpose flour

2 apples

Nutmeg

6 packets of Stevia (or seriously, steal them from a coffee shop)

[Buy a 1L of milk this week. You’ll also need to buy Nesquik if you don’t normally have it on hand. It’s one of those things I always have in my cupboard for making chocolate milk. Also needed this week: sugar, soy sauce]

 

Breakfast: Oatmeal

Lunch: Soup and a guava or banana

Dinner: Pork roast, cabbage, and potatoes

Dessert: Chocolate quivers

 

Chocolate Quivers                           (Needs to be made 6 hours ahead of time)

Dissolve 2 envelopes of unflavored gelatin in a bowl with 1 cup of milk. Combine 1/2 cup of instant chocolate drink mix, 1/4 cup of sugar and 1 cup of milk in a small pot over medium-high heat. Bring to a boil, stirring until chocolate and sugar are dissolved. Add to the gelatin mixture and mix well.

Pour into a square pan. Cool at room temperature for 30 minutes. Cover and refrigerate until firm. This will take about 5 hours. Do not freeze). Cut with a knife or cookie cutter.

 

Hawaiian Pork Roast                                           (This recipe must be started 13 hours before consumption)

Trim a 3-4 lb boneless pork shoulder roast and place on a big piece of heavy-duty foil. Sprinkle with 4 tsp of Liquid Smoke (if desired) and 4 tsp of soy sauce. Wash two unpeeled bananas and place at the base of each side of roast. Pull sides of foil up around meat and add 1/2 cup of water. Seal foil tightly and wrap again with another large piece of foil. Place in a shallow baking pan and refrigerate for 8 hours, turning several times.

Preheat oven to 400 degrees. Place foil-wrapped meat in a roasting pan. Bake for 1 hour. Reduce heat to 325 degrees. Continue baking for 3 1/2 hours. Drain and discard bananas and liquid. Shred meat with a fork.

 

Tortellini Soup

Combine 5 cups of chicken broth, 3 1/2 cups of shredded carrots, and 1 cup of chopped yellow summer squash in a large pot and bring to a boil. Reduce heat and simmer, uncovered, for 3 minutes. Stir in 3 cups of torn fresh spinach and 1 package of refrigerated cheese tortellini. Cover and cook for 5 minutes.