Chocolate Cookie Breakfast Cereal (Dinner for Two Week 15)

Breakfast: Chocolate Cookie Breakfast Cereal

Lunch: Cherry Coke Salad, Fruit Medley, Salad with French Salad Dressing, Papaya or Peach

Dinner: Mac and Cheese Tuna Casserole or Beef and Bean Skillet, Zucchini Pancakes, Egg Noodles, Green pepper or Leafy greens

Dessert: Bananas Foster Loaf Cake

French Salad Dressing

Combine 1/4 cup of vegetable oil, 2 Tbsp of vinegar, 3/4 tsp of salt, 1 minced garlic clove, and a dash of pepper in a jar with a tight-fitting lid. Shake well. Store in the refrigerator.

Mac and Cheese Tuna Casserole

Preheat oven to 350 degrees. Prepare a package of macaroni and cheese according to package directions. Stir in a can of cream of celery soup, a drained and flaked can of tuna, and 1/2 cup of milk. Pour into a greased baking dish. Sprinkle with 1 cup of shredded cheddar cheese and minced fresh parsley. Bake, uncovered, for 2o minutes.

Bananas Foster Loaf Cake                               Gluten-free, Dairy-free!

3 – 4 large bananas
¾ cup sugar
2 Tbsp unsalted butter or shortening, in 1 piece
1   large egg plus 1 large egg white
1 tsp pure vanilla extract
1   cup gluten-free all-purpose flour
1   tsp baking powder
1   tsp cinnamon
¼ tsp salt
½ cup canola oil or melted coconut oil (unflavored or virgin)

1. Position a rack in the center of the oven and preheat to 325°. Grease a loaf pan. Trim both ends off each of 3 bananas so the bananas will fit crosswise in the pan. Peel the ends and the long pieces and halve the long ones lengthwise. Transfer to a plate.
2. In a large, heavy skillet, bring ¼ cup sugar and 2 Tbsp of water to a boil, without stirring. Cook until the water evaporates and the mixture just starts turning amber. Remove from the heat and swirl in the butter with a fork. Add the banana pieces cut side down and cook over low heat for 1 minute. Transfer the banana pieces to the prepared loaf pan, arranging them crosswise, cut side down. Drizzle the remaining caramel on top.
3. Transfer 1 cup of the banana ends (add more banana if necessary to equal 1 cup) to a medium bowl. Mash with the remaining ½ cup sugar. Beat in the egg, egg white and vanilla.
4. In a large bowl, whisk the flour with the baking powder, cinnamon and salt. Add the banana mixture and oil and whisk until blended. Scrape the batter over the bananas in the pan and bake 50-55 minutes. Let cool on a rack for 10 minutes and then invert onto a serving platter and let cool completely.

Chocolate Cookie Breakfast Cereal

  • 3/4 cup gluten-free corn flour
  • 1/2 cup gluten-free oat flour
  • 3 Tbsp cocoa powder
  • 1 cup warm water
  • 2 Tbsp coconut oil or butter, melted
  • 1/2 tsp vanilla
  • 1/4 cup natural peanut butter
  • 1/4 tsp Stevia
  • 1/4 tsp sea salt
  • Preheat oven to 375 degrees with the rack in the middle. Prepare a cookie sheet with parchment paper. Spray the pan first with some cooking spray so the paper sticks to it. Mix the dry ingredients together in a medium bowl. Mix peanut butter with warm butter or coconut oil until there are no lumps. Stir in water. Combine wet and dry ingredients and stir until well combined.
  • Spread the batter as thin as possible on the cookie sheet with a spatula. About 1/8″ is good. Try to keep the same thickness throughout the batter. Bake for about 22-25 minutes. Leave oven on and remove baking pan. Carefully place on a cutting board (be sure parchment is removed too, it can go back in the pan for the next step.) Cut strips of dough with a pizza cutter or serrated knife, then cut into squares. 1/2 inch is a good size that fits well on a spoon.
  • Arrange cereal squares back on sheet pan in a single layer. Put back in the oven and bake for another 3-5 minutes per side, flipping once. Be sure to watch they do not burn. Your cookie cereal will crisp up more as it cools. Store at room temperature in an airtight container.

Egg Noodles

Beat 1 egg, plus 3 yolks until light and fluffy in a mixing bowl. Add 3 Tbsp of cold water and 1 tsp of salt. Mix well. Stir in 2 cups of all-purpose flour. Turn onto a floured surface. Knead until smooth. Divide into thirds.

Roll out each portion to 1/8 inch thickness. Cut noodles to desired width. Cook immediately in boiling salted water or chicken broth for 7-9 minutes. Drain. Sprinkle with chopped fresh parsley.

Zucchini Pancakes

Shred 2 zucchinis and lightly beat 1 egg. Combine zucchini, egg, 2 Tbsp of biscuit/baking mix, and 3 Tbsp grated Parmesan cheese in a bowl. Heat 1 Tbsp of vegetable oil in a skillet over medium heat. Drop batter by 1/4 cupfuls and flatten. Fry until golden brown. Turn and cook the other side.

Fruit Medley

Combine a can of peach or apricot pie filling, 2 drained cans of fruit cocktail, a drained can of pineapple chunks, and a drained can of mandarin oranges in a large bowl. Cover and refrigerate. Stir in a few slices of banana to each serving just before eating.

Cherry Coke Salad

Drain a can of crushed pineapple, but reserve juice. Set fruit aside. Bring pineapple juice and 1/2 cup water to a boil in a pot. Add 2 packages of cherry gelatin. Stir until dissolved. Stir in a can of cherry pie filling and 3/4 cup of cola. Pour into a serving bowl. Refrigerate until slightly thickened. Fold in reserved pineapple. Refrigerate until firm.

Bean and Beef Skillet                              I usually double the batch and use half as a dip for tortilla chips as a late night snack

Cook 1 lb of ground beef and a chopped onion over medium heat in a large skillet. Drain. Stir in a can of baked beans and 1/4 cup of ketchup. Heat through. Sprinkle with 1 cup of shredded cheddar cheese. Cover and cook on low until cheese is melted.

SHOPPING LIST:

Cheddar cheese (12 oz)

Parmesan cheese

Eggs

2 onions

2 zucchinis

3 green peppers

Leafy greens

Parsley

Bananas

Papaya

6 peaches

2 lb ground beef

Can of tuna (6 oz)

2 cans of baked beans (28 oz)

Can of condensed cream of celery soup (11 oz)

1 can of crushed pineapple, 1 can of pineapple chunks

2 cans of pie fillings – one cherry and one peach or apricot (21 oz each)

2 cans of fruit cocktail

Can of mandarin oranges

2 pkgs of cherry gelatin

Tortilla chips

Can of cola

Biscuit/baking mix

Gluten-free oat flour

Cocoa powder

Fine sea salt

Natural peanut butter

Gluten-free all-purpose flour

Pkg of macaroni and cheese

[Also needed: ketchup, vegetable oil, salt, all-purpose flour, butter, vanilla extract, sugar, baking powder, cinnamon, canola oil, coconut oil, milk, vinegar, garlic, pepper]

Banana Pops (Dinner for Two Week 11)

Lunch: Artichoke or Cottage cheese veggie salad, Taco tidbits, Apples or Grapes

Dinner: Chow mein chicken, Broccoli or Rapini

Dessert: Banana popsicles

Artichoke Heart Salad

Drain a can of artichoke hearts and cut each heart into quarters. Drain a can of sliced ripe olives. Chop a green pepper. Thinly slice green onions. Combine artichokes, olives, 1/3 cup of green pepper, and 1/3 cup of green onions in a bowl. Add 3/4 cup of Italian salad dressing and toss to coat. Cover and refrigerate for at least 30 minutes. Serve with a slotted spoon.

Cottage Cheese Veggie Salad

Peel, pit, and chop a large, ripe avocado. Chop a tomato. Slice 1/4 cup of stuffed olives. Combine 3 cups of small-curd cottage cheese, avocado, tomato, and olives in a serving bowl. Sprinkle with 2 Tbsp of sliced green onions.

Chow Mein Chicken

This recipe yields one batch, but I usually double the recipe anyway because it’s so good!

Preheat oven to 350 degrees. Cook and cube two chicken breasts. Combine a can of cream of chicken soup, a can of chicken with rice soup, and a can of evaporated milk in a bowl. Stir in chicken. Transfer to a greased baking dish. Bake, uncovered, for 40 minutes. Stir. Sprinkle with a can of chow mein noodles. Bake 5-10 minutes. Add a drained can of sliced water chestnuts before baking for extra crunch, if you want.

Banana Pops

Cut a ripe banana into wedges. Combine 1 cup of vanilla yogurt, 1/2 cup of orange juice, and the banana in a blender. Cover and process until smooth. Pour into Popsicle trays or pour into small plastic disposable cups and insert Popsicle sticks. Freeze until firm, about 5 hours or overnight.

Taco Tidbits

Place 6 Tbsp of butter in a glass dish. Cover and microwave for 60-70 seconds. Add 3 Tbsp of taco seasoning. Stir in 8 cups of Corn Chex until evenly coated.

Microwave for 1 minute. Stir. Heat 1 – 1 1/2 minutes longer. Stir. Sprinkle with 1/4 cup of grated Parmesan cheese. Microwave for 1 minute. Stir. Heat 1 minute longer. Cool.

SHOPPING LIST:

Eggs or egg whites

Cottage cheese (24 oz)

Parmesan cheese

Vanilla yogurt

Orange juice

Bananas

6 apples

Grapes

Avocado

Tomato

Green onions

Green pepper

Broccoli

Rapini

Stuffed olives

4 boneless, skinless chicken breast halves

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

2 cans of condensed chicken with rice soup (10.5 oz ea)

2 cans of chow mein noodles (3 oz ea)

2 cans of evaporated milk (5 oz ea)

Can of sliced water chestnuts

Can of artichoke hearts (14 oz)

Can of sliced ripe olives (2 oz)

Taco seasoning

Corn Chex

Cereal

Cornstarch

White rice flour

Tapioca flour

Cream of tartar

[Also needed: butter, sugar]

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]

Week 38 – Bonus Recipe!

Shopping List:

Semisweet chocolate chips (12 oz)

Butter-flavored shortening

Crisp rice cereal (like Rice Krispies)

Pkg of Milk Duds (10 oz)

6 chicken breasts

2 jars of apricot preserves (12 oz each)

Envelope of onion soup mix

Rice

Bread

Provolone or mozzarella cheese

Pepperoni

Pizza sauce

5 oranges

2 shallots

Bananas

[Also needed: butter]

 

Breakfast: Muffin

Lunch: Grilled cheese, an orange, a banana, and a treat

Dinner: Chicken and rice

 

Pizza Grilled Cheese

Butter one side of two slices of bread. Place one slice in a skillet, butter side down. Top with a slice of provolone or mozzarella cheese, 6 slices of pepperoni, 3 Tbsp of pizza sauce, 1 Tbsp of minced shallot, and second bread slice, butter side up.

Cook over medium heat until golden brown, turning once. Eat sandwich with additional pizza sauce for dipping, if you want.

 

Saucy Apricot Chicken

Place 6 chicken breasts in a slow cooker. Combine 2 12 oz jars of apricot preserves, an envelope of onion soup mix, and a chopped shallot. Spoon over chicken. Cover and cook on low for 4-5 hours. Serve over rice.

 

“After-School” Treats

Combine 2 cups of semisweet chocolate chips and 1/4 cup of butter-flavored shortening in a large glass bowl. Cover and microwave about 2 minutes. Cover and microwave for about 2 minutes. Stir until well blended. Stir in 5 cups of crisp rice cereal until well coated.

Combine a package of Milk Duds and 1 Tbsp of water in another glass bowl. Cover and microwave for 1 minute. Mix well. Stir into cereal mixture. Spread into a buttered pan. Cover and refrigerate for 30  minutes. Cut into bars.

 

Whole Wheat Zucchini Muffins

Preheat the oven to 350 degrees.

In a large mixing bowl combine 2 cups of whole wheat flour, 2 tsp of baking powder, 1 tsp of baking soda, 1 tsp of cinnamon, and a dash of salt.

In a separate medium-sized bowl, whisk together 1/2 cup of apple sauce, 1/4 cup of olive oil, 1/4 cup of milk, a mashed banana, and 1/4 cup of honey.

Add the wet ingredients to the dry ingredients and stir to combine.

Fold in 1 cup of grated zucchini.

Fill lightly greased muffin cups and bake for 15-20 minutes.

Week 17

Shopping List:

Butterscotch ice cream topping

Vanilla ice cream

Granola cereal

Mini semisweet chocolate chips

Caraway seeds

Hot dogs

Swiss cheese

Apple

1 lb ground beef

Onion

Envelope of taco seasoning

2 tubes of large refrigerated biscuits

8 oz of cheddar cheese

3 cans of your favorite soup

Bag of premixed salad

[Buy a 1 L of milk this week. Also needed: sauerkraut and Thousand Island dressing]

 

Breakfast: Oatmeal

Lunch: Taco puff and soup or salad

Dinner: Reuben casserole

Dessert: Milkshake

 

Granola Chip Shakes

Combine 3/4 to 1 cup of milk, 2 Tbsp of butterscotch topping, and 2 cups of vanilla ice cream in a blender. The amount of milk you use will depend on how soft or hard your ice cream is and how thick or runny you like your milkshakes. Cover and process until smooth. Pour into a chilled glass.

Drizzle with 2 Tbsp of butterscotch ice cream topping. Sprinkle with 1/4 cup of granola and 1 Tbsp of miniature semisweet chocolate chips. Use a knife to swirl topping into shake. Top with another 1/4 cup of granola and 1 Tbsp of chocolate chips. Makes one big milkshake. Split recipe in half if you want a smaller one.

 

Reuben Dogs

Preheat oven to 350 degrees. Rinse and drain 1 cup of sauerkraut. Place in a greased baking dish. Sprinkle with 2 tsp of caraway seeds, 1/2 a chopped onion and a peeled and cubed apple. Top with 8 halved-lengthwise hot dogs. Bake, uncovered, for 15-20 minutes. Sprinkle with 1 cup of shredded Swiss cheese. Bake 3-5 minutes. Serve with Thousand Island salad dressing.

 

Taco Puffs

Preheat oven to 400 degrees. Cook 1 lb of ground beef and 1/2 cup of chopped onion in a skillet over medium heat. Drain. Add an envelope of taco seasoning and prepare according to package directions. Cool slightly.

Open one tube of large refrigerated biscuits and flatten the biscuits into 4 inches circles. Place in greased baking pans. Spoon 1/4 cup of meat mixture onto each biscuit. Top each with two cheddar cheese slices or 1/4 cup of shredded cheese. Open a second tube of large refrigerated biscuits and flatten. Place on top of the cheese and meat mixture and pinch edges to seal tightly. Bake for 15 minutes.

Week 6

Shopping List:

1 lb of ground turkey

Bran cereal

Ketchup

Grape jelly

Lemon juice

1 3/4 lbs boneless top round steak (you may have to ask the butcher for it and if they don’t have it, ask for something similar)

Apricot preserves (You’ll find it in the jelly section. It’s like jam but with extra fruit chunks in it)

Steak sauce

Shake n Bake seasoned coating mix

1 lb of ground beef

Hamburger buns

Lettuce

Lime

Broccoli

Almond milk

 

Breakfast: Bran cereal with almond milk

Lunch: Burger or turkey meatballs with rice and a glass of water with a wedge of lime to liven things up a bit

Dinner: Steak, half a hamburger bun with butter, lettuce and broccoli salad with honey mustard dressing

 

Turkey Meatballs

Combine 1 lb of ground turkey and 1/4 cup of bran cereal in a bowl and mix well. Shape into 1 inch balls. Combine 1 14 oz bottle of ketchup, 1 cup of grape jelly, and 3 Tbsp of lemon juice in a Dutch oven and bring to a boil. Add meatballs. Reduce heat and simmer, uncovered, for 30-35 minutes, stirring several times.

 

Apricot Round Steak

Place steak on broiler pan rack and broil for 6-8 minutes on each side. Meanwhile, in a pot, combine 3/4 cup of apricot preserves, 1 Tbsp of lemon juice, 1/2 tsp of salt and 1/8 tsp of hot pepper sauce. Cook until preserves are melted. Set aside 1/2 cup and brush remaining sauce over steak.

Broil 2 minutes longer. Slice meat on the diagonal and serve with remaining apricot sauce.

 

Oven-Baked Burgers

Preheat oven to 350 degrees. Combine 1/4 cup of steak sauce and 2 Tbsp of Shake n Bake in a bowl. Crumble beef over mixture and mix until combined. Shape into 4 patties. Measure out 1/3 cup of Shake n Bake. Dip both sides of patties in coating.

Place on an ungreased baking sheet. Bake for 20 minutes, turning once. Serve on buns with lettuce, leftover cheese if you have any, and/or mustard and/or BBQ sauce, if you want.