Getting Crabby

Crab and Pea Salad

  • 10 oz package of frozen peas (Thaw before starting the recipe)
  • 8 oz package of imitation crab
  • 8 bacon strips
  • Mayonnaise
  • Onion powder
  • Paprika
  • 3 eggs
  • Tomato
  • Croutons
  1. Hard boil eggs.
  2. Cook bacon strips. Drain on paper towels. Crumble when cool.
  3. Dice tomato.
  4. Flake crab with a fork.
  5. Combine peas, crab, and bacon in a bowl. Combine 1/2 cup of mayonnaise and 1/4 tsp of onion powder in a separate small bowl. Fold into the crab mixture. Cover and refrigerate until serving.
  6. When ready to serve, fold tomato into salad. Slice hard-boiled eggs. Place on top of salad. Sprinkle salad with a handful of croutons and then a few pinches of paprika.

Marshmallow Fruit Salad

I made this salad for a Valentine’s Day Girls Night. 

  • 15 oz can of fruit cocktail
  • Apple
  • Mini marshmallows
  • Cool Whip
  1. Drain fruit cocktail
  2. Dice apple
  3. Combine fruit cocktail, apple, 1/2 cup of mini marshmallows, and 1/2 cup of whipped topping in a bowl. Cover and refrigerate until serving.

Week 20

Shopping List:

Pkg of instant vanilla pudding mix

Whipped topping (like Cool Whip)

Graham crackers

Can of cream of chicken soup

4 oz of cheddar cheese

Pkg of frozen California-blend vegetables

Rice

150 g deli ham cut as a 1 cm thick steak

2 cans of tomato soup

Chili powder

Oyster crackers

Monterey Jack cheese

Leek

3 pomegranates

Natural cane sugar

[Buy a 1 L of milk this week. Also needed: miniature semisweet chocolate chips]

 

Lunch: Soup and 1/2 a pommegranate

Dinner: Ham and rice bake

Dessert: Ice cream sandwich!

 

Icebox Sandwiches

Mix a package of instant vanilla pudding mix and 2 cups of cold milk according to package directions and refrigerate until set. Fold in 2 cups of whipped topping and a cup of miniature semisweet chocolate chips.

Place 24 graham crackers square on a baking sheet. Top each with about 3 Tbsp of filling. Place another graham cracker on top. Freeze for 1 hour. Wrap individually in plastic wrap. Freeze. Eat frozen.

 

Ham and Rice Bake

Preheat oven to 350 degrees. Combine a can of condensed cream of chicken soup and 1/2 cup of shredded cheddar cheese in a large pot. Cook and stir until cheese is melted. Stir in a thawed package of California-blend vegetables, a cup of cooked rice, a cup of cubed deli ham, and a sliced leek (just the white and pale green part – compost the dark green part unless you want to make soup out if it).

Transfer to a greased baking dish. Sprinkle with 1/2 cup more of cheese. Bake, uncovered, for 25-30 minutes.

 

Zesty Tomato Soup

Combine 2 cans of condensed tomato soup, 2 2/3 cups of water, and 2 tsp of chili powder in a pot. Heat through. Garnish with oyster crackers and shredded Monterey Jack cheese.

 

Instant Impromptu Soup Tips!

Create instant soup by combining leftover vegetables with chicken or beef broth in a blender and processing until smooth.

OR

Add chicken or beef broth to leftover rice and stir in some lightly sauteed vegetables.

Heat just until warmed through.

Make soup out of leftovers and then freeze to eat on a later date.