Potato Sloppy Joe Bake (Dinner for Two Week 28)

Breakfast: Super Duper Healthy Breakfast Cookies, Potato Sloppy Joe Bake
Lunch: Bean Burritos, Herbed Cheese and Tomato Sandwich, banana, dark chocolate, and mangoes, nectarines, oranges
Dinner: Roast Chicken with Potatoes and Butternut Squash and asparagus, avocado, broccoflower, broccoli
Dessert: Peach Crisp
Roast Chicken with Potatoes and Butternut Squash
  1. Preheat oven to 400°.
  2. Combine 1 1/2 Tbsp pf minced garlic, 1/2 tsp of salt, 1/2 tsp of pepper, and 1/2 tsp of dried rubbed sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.
  3. Cut 12 oz of red potatoes into wedges. Cube and peel 8 oz of butternut squash – should end up with 1 1/2 cups.
  4. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin.
Herbed Cheese and Tomato Sandwich
Spread 1 Tbsp of spicy brown mustard on an English muffin. Add 1/4 cup of cottage cheese on one half. Sprinkle with 1 Tbsp of chopped chives and garlic powder to taste. On the other half, add 2 slices of tomatoes, 1/4 of a sliced avocado, and a leaf of butter lettuce.
Potato Sloppy Joe Bake
  1. Preheat oven to 450 degrees.
  2. Cook 1 lb of ground beef in a skillet over medium heat. Drain. Add a can of sloppy joe sauce and a can of cream of potato soup. Place a package of frozen cubed hashbrown potatoes in a greased baking dish. Top with beef mixture.
  3. Cover and bake for 20 minutes. Uncover. Bake 10 minutes longer. Sprinkle with cheese.
Bean Burritos
Preheat oven to 375 degrees. Cook enough long grain rice to equal 1 cup. Combine a can of refried beans, 1 cup of salsa, rice, and 1 cup of shredded cheddar cheese in a bowl. Spoon about 1/3 cup off-center of each of the 12 flour tortillas. Fold the sides and ends over filling and roll up.
Arrange burritos in a greased baking dish. Sprinkle with 1 cup of shredded cheddar cheese. Cover and bake for 20-25 minutes.
Peach Crisp
Preheat oven to 350 degrees.
Peel and roughly chop peaches directly into baking dish. You can use a vegetable peeler and a paring knife, but you can also blanch stone fruits to get the skin off.
In a food processor, blend 1/2 cup of flour, 3/4 cup of brown sugar, a pinch of salt, and 6 Tbsp of chilled cubed butter or Earth Balance with several on-off pulses or only until the mixture looks like a coarse meal. Add 1 cup of quick or rolled oats and pulse a few more times to break them up.
Spread topping over fruit. Bake for 45-55 minutes. Depending on the juiciness of the fruit and how full you filled your dish, you may want to put some foil below the pan in the oven to catch any overflow.

Super Duper Healthy Breakfast Cookies

Preheat oven to 350 degrees.

In a bowl mix 1 cup of rolled oats, 1/4 cup of almond meal, 2 Tbsp of chia seeds, 1 cup of coconut flakes, 1/2 cup of chopped mixed nuts, 1 cup of mixed dried fruit, 1/2 tsp of salt, 1 1/2 tsp of cinnamon, and 1/2 tsp of allspice.  In a separate bowl, mash 3 bananas with a fork until it’s all gooey.  Add 1/2 cup of applesauce and 1 tsp of vanilla.  Add the wet ingredients to the dry ones, and mix until is well incorporated.  If the mixture seems too dry, just add more applesauce.  Place heaping tablespoon-fulls onto a cookie sheet, mold into rounds, and press down slightly.  Bake for 20 minutes.

 

SHOPPING LIST:

Butter or Earth Balance

Low-fat cottage cheese

12 flour tortillas (6-7″)

English muffins

Lemon

3 mangoes

2 bunches of bananas

8 peaches

6 nectarines

6 oranges

Tomato

Chives

Asparagus

4 avocados

Broccoflower

Broccoli

Butter lettuce

Butternut squash

12 oz red potatoes

1 lb ground beef

3.5 lb roasting chicken

Pkg of frozen cubed hashbrown potatoes (32 oz)

Can of sloppy joe sauce (15.5 oz)

Can of condensed cream of potato soup (11 oz)

Unsweetened applesauce

Spicy brown mustard

Dried rubbed sage

Dark chocolate

[Also needed: cheddar cheese, rolled oats, almond meal, chia seeds, coconut flakes, mixed nuts (pecans), mixed dried fruit (raisins/blueberries), salt, cinnamon, allspice, vanilla extract, flour, brown sugar, garlic, pepper, cooking spray, butter]

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 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 21 – Special Week! 5 Recipes for $50!

Shopping List:

Orange juice

2 cans of crushed, unsweetened pineapple

6 chicken breasts

Carton of whipped cream cheese with onion and chives

Bacon

Pkg of brown-and-serve sausage links

4 tart apples (like Granny Smith, Braeburn, or Pink Lady)

4 pita breads

Lettuce

Raspberries

Plain lowfat vanilla yogurt

Eggs

Your choice of fresh fruit for on top of tarts – I really like strawberries

Polenta or Yellow corn meal

Lemon

[Also needed: maple syrup, almond meal, baking powder, salt, unsalted butter, sugar, oats]

 

Breakfast: Tart

Lunch: Pita, raspberries, and juice

Dinner: Chicken, rice, and lettuce

Dessert: Cake!

 

Pineapple Orange Drink

Place 3/4 cup of orange juice, 1/4 can of crushed, unsweetened pineapple and 2 ice cubes in a blender. Cover and process until smooth. Pour into a chill glass.

 

Bacon-Wrapped Chicken

Preheat oven to 400 degrees. Flatten 6 chicken breasts to 1/2 inch thickness. Spread 3 Tbsp of whipped cream cheese with onion and chives over each breast. Dot with 1 Tbsp of cubed butter and sprinkle with salt to taste. Roll up. Wrap each with a strip of bacon. Place, seam side down, in a greased baking pan.

Bake, uncovered, for 35-40 minutes. Broil 6 inches from the heat for 5 minutes.

 

Apple Sausage Pitas

Slice a package of brown-and-serve sausage links. Cook sausage and 4 peeled and thinly sliced tart apples in a skillet until heated through and apples are tender. Add 1/4 cup of maple syrup and heat through. Cut 4 pita breads in half. When ready to eat, zap pita in microwave for 20 seconds and fill with sausage mixture. Enough filling to fill 8 pita halves.

 

Yogurt Tartlets

Preheat oven to 350°F.  Stir together 1 cup of all-purpose flour, 1/3 cup of oats, and  1 tsp of salt in a medium bowl.  Melt 7 Tbsp of butter over medium heat in a large saucepan.  Once melted, add 2 Tbsp of natural cane sugar and 2 Tbsp of maple syrup and stir until evenly incorporated.  Add flour/oat mixture, stir to mix, and continue to cook for two minutes.  Dough will turn slightly whiter in spots and will start to smell toasted as it cooks.

Turn the dough out onto a cutting board or other heatproof surface.  Divide into 6 portions.  When cool enough to touch, press each portion into the bottom and around the sides of a 4 inch tartlet pan.  Freeze tartlet crusts for 10 minutes.

In a medium bowl, mix together 1 cup of plain lowfat vanilla yogurt, 2 tsp of lemon juice, and 2 Tbsp of maple syrup.  Lightly beat 2 eggs in a small bowl, then stir into yogurt just to incorporate.  Divide yogurt mixture evenly among tartlet pans.  Bake for 23-25 minutes.  Refrigerate baked tartlets for 2-3 hours before serving.  Serve cold, topped with fresh or dried fruit.

 

Lemon Polenta Cake

Preheat oven to 350F. Line the bottom of a springform pan with parchment paper and spray the bottom and sides of the pan with nonstick spray.
Whisk together 2/3 cup of polenta, 1 3/4 cup of almond meal, 1 1/2 tsp baking powder and 1/4 tsp of salt in a medium bowl, and set aside.
Melt 14 Tbsp of unsalted butter and 1 cup of sugar in a saucepan over low heat. Crack 3 eggs into bowl and beat gently.
Working in stages, gently mix together 1/3 of the butter mixture, 1/3 of the dry ingredients, and 1/3 of the beaten eggs. Repeat this process twice more with the remaining ingredients, until all ingredients are just incorporated.
Fold in the zest of one lemon, and pour batter into prepared pan. Bake for 35 minutes.
Just before the cake is finished – after about 30 minutes of baking – make the glaze. Heat the juice of one lemon and 1/2 cup of sugar plus 2 more Tbsp of sugar in a small saucepan over medium heat, stirring occasionally until the sugar is dissolved.
While the cake is still hot, use a toothpick to poke small holes all over the cake. Spoon the glaze evenly over the cake, and spread as necessary. Run a knife around the edges of the pan to prevent sticking, before you release it. Cook slightly, and enjoy!