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.
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.
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.
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.
Cheddar cheese (12 oz)
3 green peppers
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
Can of cola
Gluten-free oat flour
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]