Week 48

Shopping List:

Grape juice concentrate

Vanilla ice cream

16 oz pkg of elbow macaroni

1 lb ground beef

16 oz jar of salsa

10 oz of process cheese (like Velveeta)

15 oz can of chili-style beans

Bacon

Onion

2 cans of whole kernel corn (15 oz each)

2 cans of diced tomatoes (14.5 oz each)

4 potatoes

Small watermelon

3 red peppers (the sweet ones)

[Buy a 1 L of milk this week]

[Note: I overspent last week so I aimed to spend less this week to make up for it)

 

Lunch: Chowder and watermelon

Dinner: Macaroni and 1/2 a red pepper

Dessert: Milkshake

 

Tomato Corn Chowder

Cook 4 strips of bacon in a large pot over medium heat until crisp. Remove to paper towels. Drain, reserving 1 Tbsp of drippings.

Saute a chopped onion in the drippings until tender. Add 2 undrained cans of whole kernel corn, 2 undrained cans of diced tomatoes, and 4 peeled and diced potatoes. Cook over medium heat for 25-30 minutes. Sprinkle with bacon.

 

Fiesta Macaroni

Preheat oven to 350 degrees. Cook a package of elbow macaroni according to package directions. Meanwhile, cook 1 lb of ground beef in a skillet over medium heat. Drain. Drain macaroni. Set aside.

Combine a jar of salsa and 10 oz of cubed process cheese in a glass bowl. Microwave, uncovered, on high for 3-4 minutes. Stir into the skillet. Add the macaroni and a can of chili-style beans.

Transfer to a greased baking dish. Bake, uncovered, for 30-35 minutes.

 

Purple Cow

Combine 1/3-1/2 cup of milk and 1/4 cup of grape juice concentrate in a blender. Add 1/2 cup of vanilla ice cream (about 2 scoops). Cover and blend until smooth. Drink immediately.

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Week 47 – Bonus Recipe!

Shopping List:

2 ripe avocados

Tortilla chips

Maple pancake syrup

Maple flavoring

8 chicken breasts

Can of condensed cream of celery soup

Can of condensed cream of cheddar cheese soup

Can of condensed cream of onion soup

2 6.5 oz cans of chopped clams

5 pears

Red onion

Jar of sun-dried tomatoes

Eggs

Spinach

Feta cheese

English muffins

[Also needed: salsa, lemon juice, salt, BBQ sauce, olive oil. Buy a 1 L of half-and-half this week]

 

Breakfast: Egg sandwich

Lunch: Chowder, guacamole, tortilla chips, and a pear

Dinner: Chicken, onions, and rice

 

Egg Sandwiches

Heat 2 tsp of olive oil in a nonstick skillet over medium heat. Add 2 cups of fresh stemmed spinach and cook until wilted. Rinse, drain, and chopped 4 sun-dried tomatoes. Stir in with spinach and heat through, about 2 minutes.

Beat 2 eggs with a dash of water. Stir eggs into the spinach and sun-dried tomatoes and add a pinch of garlic powder, 1/4 tsp of oregano, and a little fresh ground pepper. Using a spatula, stir the eggs until cooked through, about 4-5 minutes. Remove the pan from the heat and stir in the feta. Divide the eggs between two English muffins and eat hot.

 

Clam Chowder

Combine a can of cream of celery soup, a can of cream of cheddar cheese soup, a can of cream of onion soup, 1/4 cup of chopped red onion, and 3 cups of half-and-half cream. Cook over medium heat until heated through. Add 2 cans of drained chopped clams and heat through. Do not boil! The clams will lose their texture if it cooks for too long.

 

Maple Barbecued Chicken

Combine 3/4 cup of BBQ sauce, 3/4 cup of maple pancake syrup, 1/2 tsp of salt, and 1/2 tsp of maple flavoring in a bowl and mix well. Remove 3/4 cup to a small bowl for serving. Cover and refrigerate. Slice 1/2 a red onion into rings.

Grill chicken, uncovered, over medium heat for 3 minutes on each side. Add onion rings to the grill. Grillchicken 6-8 minutes longer, basting with remaining sauce and turning occasionally. Serve with reserved sauce and grilled onions.

 

Guacamole

Peel and chop 2 avocados. Place in a small bowl. Sprinkle with 1 Tbsp of lemon juice. Add 1/4 cup of salsa, 1/4 cup of chopped red onion, and 1/4 tsp of salt. Mash coarsely with a fork. Refrigerate until serving. Eat with tortilla chips.

Week 13

Shopping List:

Saltine crackers (like the ones you put in soup)

Process American cheese slices (like Kraft singles)

Ketchup

Hot dogs

4 chicken breasts

Slivered almonds

Can of cream-style corn

Can of cream of potato soup

Can of minced clams

Bacon

3 endives

Cherries

Raisins

Maple sugar

Toaster pastry (Cuz, what the heck, treat yourself)

[Plus mustard and relish. Buy a half-liter of half-and-half cream this week. ]

 

Breakfast: Toaster pastry

Lunch: Soup, crackers, and cherries

Dinner: Chicken, rice, and endives

 

Hot Diggety Dogs

Preheat oven to 350 degrees. Place 20 saltine crackers on a lightly greased baking sheet. Top with 5 quartered slices of process American cheese and ketchup, mustard, and/or relish. Cut two hot dogs each into 10 slices. Place one slice on each cracker. Bake for 10-12 minutes.

 

Corny Clam Chowder

Combine a can of cream-style corn, a can of cream of potato soup, and 1 1/2 cups of half-and-half cream in a pot. Heat through. Stir in a can of drained minced clams. Heat through. Garnish with 6 strip of cooked and crumble bacon.

 

Almond Chicken

Cook 4 chicken breasts in 2 Tbsp of butter in a skillet, about 20 minutes. Transfer to serving plate and keep warm. Add 1/3 cup of slivered almonds and 3 Tbsp of butter to the skillet. Cook and stir just until almonds are lightly browned. Stir in 3 Tbsp of lemon juice. Heat through and then spoon over chicken.

 

Oatmeal Suggestions:

Try these combinations with your homemade instant oatmeal base…

– Dried fruit, nuts, and brown sugar (I like dried apples and almonds best)

– Raisins, cinnamon, and brown sugar

– Maple sugar, brown sugar, and cinnamon