Chow Mein (Dinner for Two Week 12)

Lunch: Pasta salad, Pear or Rhubarb, Peanut butter popcorn bars

Dinner: Chicken and broccoli chow mein or Turkey and stuffing pie, Cooler

 

Tricolor Pasta Salad                              I usually double this one and sometimes add chickpeas

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.

Combine the pasta, vegetables, and a drained can of sliced ripe olives in a bowl. [Add chickpeas if using them.] Combine 1 – 1 1/3 cups of Italian salad dressing and 1/4 – 1/2 tsp of garlic salt. Pour over salad and toss to coat. Refrigerate until serving. 

 

Turkey and Stuffing Pie

Preheat oven to 350 degrees. If using raw turkey, cook 2 cups worth. If using deli, cube 2 cups worth. If using leftovers, shred 2 cups worth. Prepare 3 cups worth of stuffing (or use leftovers). Press stuffing onto the bottom and up the sides of a well-greased pie plate. Top with turkey and 1 cup of shredded Swiss cheese. Beat 3 eggs and 1/2 cup of milk. Pour over cheese. Bake for 35-40 minutes. Let stand 5-10 minutes before serving. 

 

Chicken and Broccoli Chow Mein

Preheat oven to 350 degrees. Cook and cube 2 chicken breasts. Chop up broccoli. 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 and broccoli. Transfer to a greased baking dish. Bake, uncovered, for 40 minutes. Stir. Sprinkle with chow mein noodles. Bake 5-10 minutes. 

 

Peanut Butter Popcorn Bars

Pop 3 bags of popcorn. Place in a large bowl. Set aside. Bring 1/2 cup of sugar and 1/2 cup of light corn syrup to a boil in a pot over medium heat, stirring constantly. Boil for 1 minute. Remove from the heat. 

Stir in 1/2 cup of creamy peanut butter and 1/2 tsp of vanilla extract. Mix well. Pour over popcorn and mix under well coated. Press into a buttered pan. Cool slightly before cutting. 

 

Sunny Citrus Cooler

Combine a can of pineapple juice, 2 cans of thawed orange juice concentrate, and 3/4 cup of lemonade concentrate in a pitcher. Add 6 cups of ginger ale or white soda and mix well. Serve over ice. Garnish with orange slices. Refrigerate leftovers. 

 

SHOPPING LIST:

Swiss cheese

Eggs

Orange

6 pears

Rhubarb

Broccoli

Brussel sprouts

Celery

2 boneless, skinless chicken breast halves

Turkey (Leftovers, deli, or cook enough to get 2 cups worth)

2 pkgs of frozen California-blend vegetables (broccoli, cauliflower, carrots) [16 oz ea]

2 cans of frozen orange juice concentrate

Lemonade concentrate

Can of pineapple juice (46 oz)

Can of condensed cream of chicken soup

Can of condensed chicken with rice soup

Can of evaporated milk

Can of chow mein noodles

Can of chickpeas

2 cans of sliced ripe olives

Ginger ale or white soda

Light corn syrup

Popcorn

Stuffing

2 pkgs of tricolor spiral pasta (16 oz ea)

Whole-rolled oats

Chia seeds

Raw sliced almonds

Sunflower seeds

Garlic salt

[Also needed: sugar, vanilla, creamy peanut butter, milk, Italian salad dressing]

Advertisements

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]

Week 43 – Bonus Recipe!

Shopping List:

10 flour tortillas

1 lb ground beef

2 onions

Can of condensed vegetable soup

Can of condensed cream of chicken soup

Chow mein noodles

3-4 lb boneless beef chunk roast

16 oz jar of dill pickles

Hamburger buns

Toasted pumpkin seeds

5 radishes

7 mushrooms

Red pepper

Kale

Eggs

[Also needed: cinnamon, sugar, nutmeg, vegetable oil, chili sauce, garlic. Buy a half liter of cream this week – get fat-free half-and-half, if you can]

 

Breakfast: Quiche

Lunch: Sandwich, pumpkin seeds, and cinnamon strips

Dinner: Casserole

 

Vegetable Quiche

Preheat oven to 375 degrees F. Grease a pie dish with cooking spray and set aside.

Heat 2 Tbsp of olive oil in a large saute pan over medium heat. Dice 1/2 an onion and thinly slice 2-3 radishes and throw in pan with oil. Let the onion cook until slightly translucent, but without browning, about 2-3 minutes.

Stir in 2 cups of sliced mushrooms, season with salt and fresh ground pepper, and cook until their liquid has fully evaporated, 8-10 minutes, stirring occasionally.

Add 2 minced garlic cloves and 1/2 diced red pepper, and cook for 3 more minutes. Stir in 2 cups of kale with the center rib removed and then shredded, and continue to cook until kale begins to wilt, about 2 minutes. Remove pan from heat and set aside.

In a medium bowl, whisk 4 eggs until light and fluffy. Whisk in 1 cup of fat-free half-and-half cream, 1/2 tsp of nutmeg, salt, and pepper.

Add the cooked vegetables to the pie dish. Top with egg mixture.

Bake 30-35 minutes.

Serve warm or at room temperature.

 

Dilly Beef Sandwiches

Cut a 3-4 lb boneless beef chunk roast in half and place in a slow cooker. Add a 16 oz jar of dill pickles with juice, 1/2 cup of chili sauce, 2 minced garlic cloves, and 2-3 thinly sliced and chopped radishes. Cover and cook on low for 8-9 hours.

Discard pickles. Remove roast. When cool enough to handle, shred the meat. Return to the sauce and heat through. Using a slotted spoon, fill a bun with about 1/2 cup of meat mixture.

 

Saucy Beef Casserole

Preheat oven to 350 degrees. Cook 1 lb of ground beef, a medium chopped onion, and a thinly sliced radish in a skillet over medium heat. Drain. Stir in a can of condensed cream of chicken soup and a can of condensed vegetable soup. Transfer to a greased baking dish.

Cover and bake for 25-30 minutes. Uncover and sprinkle with 3/4 cup of chow mein noodles. Bake 5 minutes longer.

 

Fried Cinnamon Strips

Combine 1 cup of sugar, 1 tsp of ground cinnamon,  and 1/4 tsp of nutmeg in a large Ziplock and set aside. Cut 10 8 inch flour tortillas into 3″x2″ strips. Heat 1 inch of oil in a skillet or electric fry pan to 375 degrees. Fry 4-5 strips at a time for 30 seconds on each side. Drain on paper towels.

While still warm, place strips in bag with sugar mixture. Shake gently to coat. Eat right away or in an air-tight container.