Maple Cream Waffles and Lemonade Fruit (& Technically Veg) Salad – $4.18/person

Pumpkin Pie Waffles

  • 2 eggs
  • 2 cups of all-purpose flour
  • 1 3/4 cups of milk
  • 1/2 cup of vegetable oil
  • 1 Tbsp of sugar
  • 4 tsp of baking powder
  • 1/4 tsp of salt
  • 1/2 tsp of vanilla
  • 1/2 tsp of pumpkin pie spice (adjust amount for your personal taste)
  1. Preheat waffle iron
  2. Beat eggs with hand beater until fluffy.
  3. Beat in remaining ingredients just until smooth.
  4. Spray waffle iron with nonstick cooking spray. Pour mix into iron. Cool until golden brown. Serve hot.

Maple Cream Sauce

  • 1/2 cup of maple syrup
  • 1/4 cup of butter
  • 1/2 cup of brown sugar
  • 8 oz pkg of cream cheese
  • 2 splashes of rum extract
  • 3 Tbsp of spiced rum
  1. Combine syrup and butter and cook over low heat in a pot until butter is melted.
  2. Stir in brown sugar until dissolved and remove from the heat.
  3. Soften cream cheese in microwave and stir/smooth by hand.
  4. Gradually pour maple butter mixture into cream cheese, mixing well.
  5. Add rum and rum extract and stir until combined.

Store leftovers covered in fridge. To reheat, melt in microwave until it reaches desired consistency.

Whipped Cream

With a hand beater, beat 1 cup of heavy whipping cream in a large bowl until soft peaks form. I use the organic 36% stuff and it’s delicious. It’s heavier than the non-organic, which is usually 33%. Using a large bowl is important as it will expand a lot. ‘Soft peak’ means that if you touch the surface, a tiny foamy mountain will remain where your finger touched the surface. Turn the beater off to do this. Not just for safety, as its also easier to see. Add 1 tsp of vanilla extract and 1 Tbsp of icing (confectioners) sugar. Continue beating until it reaches the consistency you want. Don’t overbeat or it will start to get clumpy. Don’t be surprised if this whole process takes longer than you expected. It took about 7 minutes of steady whipping for my little old electric hand beater to get the job done. If you are doing it by hand, it will take a lot longer.

Toppings

Crush 6 ginger snaps. Sprinkle on top of waffles. Drizzle with 3 Tbsp of maple cream sauce and 3 Tbsp of maple syrup. Top with a large dollop of freshly whipped cream.

 

Fruit (& Technically Veg) Salad

Slice 1 lb of fresh strawberries and cube 3 pears.

Slice 3 ribs of rhubarb and place in skillet with 3 generous splashes of Grand Marnier and 2 generous splashes of honey. I tell people that it’s 3 Tbsp of GM and 2 of honey, but let’s be real here… When it comes to sugar and alcohol, my hand turns into lead. Stir frequently on low-medium heat for about 6 minutes. Add rhubarb and any remaining liquid to bowl of strawberries and pears.

Serve with a dollop of lemonade cream (see below).

Lemonade Cream

In a pot, combine 2 eggs, 3/4 cup of lemonade concentrate and 1/3 cup of sugar, cover, and bring to a boil over low heat. Remove from heat and bring to room temperature, stirring occasionally.

Meanwhile, whip your whipping cream. Follow the same directions as above, but don’t add vanilla or icing sugar. Just keep beating until it starts to look like Cool Whip and then STOP.

When the lemonade mixture reaches room temperature, fold into the whipped cream. Voila!

 

Price Breakdown:

Pumpkin Spice Waffles $1.07/waffle

Maple Cream Sauce & Crushed Ginger Snaps $1.56/serving

Fruit Salad 54 cents/serving

Lemonade Cream $1.01/serving

Total: $4.18/person

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Cherry Cream Crescents – 50¢ each!

Package of cream cheese (8 oz)

Icing/confectioners sugar

Egg

2 tubes of refrigerated crescent rolls

Can of cherry pie filling

  1. Preheat oven to 350°.
  2. Take cream cheese out of fridge to soften.
  3. Separate egg – yolk in one bowl, whites in another.
  4. Beat cream cheese, 1 cup of icing sugar, and egg yolk in a mixing bowl. Separate dough into 16 triangles Place on lightly greased baking sheets. Spread 1 Tbsp of cream cheese mixture near the edge of the short side of each triangle. Top with 1 Tbsp of cherry pie filling.
  5. Fold long piece of triangle over filling. and tuck under dough. Lightly beat egg whites. Brush over rolls. Bake for 15-20 minutes.

Week 44

Shopping List:

Pecan halves (2 1/2 cups)

4 chicken breasts

Italian salad dressing

Can of sliced pineapple

Swiss cheese

Cream cheese

Mayonnaise

Raisin bread

5 tangerines

4 bell peppers (Save 3/4 cup of diced pepper for next week)

Yellow onion (Put in fridge to save for next week)

Smoked paprika

Eggs (Use leftovers from last week first! Next week, you will need 4 eggs and the whites of 6 more. Use the rest for breakfast this week)

Low-fat mozzarella

Spinach (Put aside 1/2 cup shredded for next week)

[Also needed: eggs, sugar, cinnamon, olive oil]

 

Breakfast: Eggs

Lunch: Sandwich, sugar pecans, and a tangerine

Dinner: Pineapple chicken, rice, and 1/2 a bell pepper

 

Raisin Sandwiches

Beat a package of softened cream cheese and 1/4 cup of mayonnaise in a mixing bowl until smooth. Stir in 1/2 cup of chopped pecans. Spread a couple Tbsp over a slice of raisin bread and top with another slice. It sounds weird but its actually really good!

 

Italian Pineapple Chicken

Flatten 4 chicken breasts to 1/2 inch thickness. Pour 1/2 cup of Italian salad dressing into a shallow bowl. Dip chicken in dressing. Heat 2 Tbsp of olive oil in a large skillet. Add chicken and cook over medium-high heat for 5-7 minutes on each side. Remove and keep warm.

Drain a can of sliced pineapple. Add slices to the skillet. Cook for 30 seconds on each side. Place a slice on each chicken breast half. Sprinkle with 1/3 cup of shredded Swiss cheese, if desired.

 

Sugar-Coated Pecans

Preheat oven to 300 degrees. Beat 1 Tbsp of egg white in a bowl until foamy. Add 2 cups of pecan halves and toss until well coated. Combine 1/4 cup of sugar and 2 tsp of cinnamon. Sprinkle over pecans and toss to coat.

Spread in a single layer on an ungreased baking sheet. Bake for 25-30 minutes, stirring occasionally. Cool on waxed paper.

Week 37

Shopping List:

Cream cheese

Garlic powder

Pkg of frozen creamed spinach

Swiss cheese (enough for 2 cups diced)

2 unsliced loaves of Italian or French bread (1 lb each) – I prefer French

2 bags of Tortilla chips – 1 regular and 1 ranch-flavored

Can of chili with beans (40 oz)

Can of chopped green chilies (4 oz)

Can of sliced ripe olives (2 oz)

8 oz of cheddar cheese

Pkg of refrigerated breadstick dough

Hot dogs

5 peaches

Bag of potatoes

Large zucchini

Popsicle sticks (optional)

[Also needed: ketchup, mustard, ranch salad dressing]

 

Lunch: Dog in a sweater, spinach dip with bread and tortilla chips, and a peach

Dinner: Casserole and potatoes (I like to spoon the casserole right on top of a diced roasted potato)

 

Dogs in a Sweater

Preheat oven to 350 degrees. Separate an 11 oz package of refrigerated breadstick dough. Roll each piece into a 15 inch rope. Insert Popsicle sticks into hot dogs lengthwise, if you want, for easier eating. Starting at one end, wrap dough in a spiral around hot dog. Pinch ends to seal.

Place 1 inch apart on a baking sheet that has been coated with non stick cooking spray. Bake for 18-20 minutes. Serve with ketchup, mustard, and/or ranch salad dressing for dipping.

 

Chili Casserole

Preheat oven to 350 degrees. Combine a can of chili with beans, a can of chopped green chilies, a drained can of sliced ripe olives, 2 cups of shredded cheddar cheese, and 2 cups of crushed ranch-flavored tortilla chips in a bowl. Transfer to a greased baking dish. Bake, uncovered, for 30-35 minutes.

 

 

Creamy Swiss Spinach Dip

Beat a softened package of cream cheese and 1 tsp of garlic powder in a small glass mixing bowl until smooth. Stir in a thawed packaged of creamed spinach and 2 cups of diced Swiss cheese. Cover and microwave for 5-8 minutes, stirring occasionally.

Meanwhile, if you are serving this for company, cut a 4 inch circle in the center of one loaf of Italian or French bread. Remove bread, leaving 1 inch at the bottom of loaf. If you are not sharing this dish, or don’t care about presentation, skip this step. It looks awesome but if you don’t finish all the dip on the first day you make it, the bread dish gets soggy, gross, and inedible. I just dipped out of the bowl and it tastes the same.

I cubed one loaf of French bread and sliced another for variety. If you made the bread bowl, it will probably be easier if you cube the bread that came out of the middle. Then spoon the hot spinach dip into the shell, or don’t. Eat dip with bread cubes or slices or tortilla chips.

Week 35

Shopping List:

Cream cheese

Chocolate syrup

Jar of marshmallow creme

Couple apples

Pint of strawberries

Bananas

Pkg of stuffing mix (6 oz)

2 1/2 cups of cubed deli turkey (You can use leftover turkey instead if you can get a hold of some)

Frozen cut green beeans

Jar of turkey gravy

Cantaloupe

Orange Juice

Fresh mint

3 mangoes

Onion (small)

[Also needed: pepper. lime juice, cinnamon]

 

Breakfast: Muffin

Lunch: Soup, 1/2 a mango, apple/banana/strawberries with fruit dip, and a glass of orange juice

Dinner: Turkey casserole

 

Chilled Cantaloupe Soup

Peel, seed, and cube a cantaloupe. Place cantaloupe and 1/2 cup of orange juice in a blender or food processor. Cover and process until smooth. Transfer to a large bowl. Stir in 1 Tbsp of lime juice, 1/2 tsp of cinnamon, and 1 1/2 cups of orange juice. Cover and refrigerate for at least 1 hour. Garnish with fresh mint leaves.

 

Thanksgiving in May

Preheat oven to 350 degrees. Prepare a 6 oz package of stuffing mix according to package directions. Transfer to a greased baking dish. Top with 2 1/2 cups of cubed deli turkey, 2 cups of cut green beans, a 12 oz jar of turkey gravy, a chopped onion, and pepper to taste. Cover and bake for 30-35 minutes.

 

Chocolate Cream Fruit Dip

Beat a package of softened cream cheese and 1/4 cup of chocolate syrup in a small mixing bowl. Fold in a 7 oz jar of marshmallow creme. Cover and refrigerate until you’re ready to eat it. Eat with apple wedges, fresh strawberries, and banana chunks.

Week 33

Shopping List:

Cream cheese

1/4 lb of sliced Genoa salami

7 slices of deli ham

Okra pickles or dill pickle spears

Envelope of Italian salad dressing mix

Crushed stuffing mix

4 cod fillets (6 oz each)

Lettuce

Ginger root

Jerusalem artichoke

Jicama

2 cans of cream of chicken soup

Biscuit/baking mix

Kohlrabi

5 grapefruits

[Also needed: horseradish, vegetable oil, relish. Buy a 2L of milk this week]

 

Lunch: Soup, ham pinwheels, and 1/2 a grapefruit

Dinner: Cod, rice, kohlrabi, and a tossed salad with lettuce, jicama and Jerusalem artichoke and ginger dressing

 

Chicken Dumpling Soup

Combine 2 cans of condensed cream of chicken soup and 2 2/3 cups of milk in a pot. Bring to boil over medium heat. Reduce heat. Combine 1 2/3 cups of biscuit/baking mix with 2/3 cup of milk until just blended in a bowl.

With a rounded tablespoon, drop batter onto simmering soup. Cook, uncovered, for 10 minutes. Cover and simmer 10-12 minutes. Do not lift lid while simmering.

[Note: I would actually divide recipe in half or in quarters, if you can, as I discovered that the dumplings do not reheat well at all]

 

Crumb-Coated Cod

Preheat oven to 425 degrees. Combine 2 Tbsp of vegetable oil, 2 Tbsp of water, and an envelope of Italian salad dressing mix in a shallow bowl. Place 2 cups of crushed stuffing mix in another bowl. Dip 4 6 oz cold fillets in salad dressing mixture and then in stuffing.

Place on a greased baking sheet. Bake for 15-20 minutes.

 

Simple Ginger Salad Dressing

1 Tbsp of finely chopped ginger, 1 tsp of garlic, 2-3 tsp of parsley, 1 Tbsp lemon juice, 2 Tbsp honey, 2 Tbsp of chili sauce, and 6 Tbsp of olive oil. Blend ingredients in food processor or just put in a mason jar and shake.

 

Ham Pickle Pinwheels

Cut an 8 oz package of cream cheese. Place cream cheese, 1/4 lb of sliced Genoa salami, and 1 Tbsp of horseradish in a blender or food processor. Cover and process. Spread over 7 deli ham slices.

Remove stems and ends of 14-21 okra pickles or dill pickle spears (# depends on length). Place 1-3 pickles down the center of each ham slice. Roll up tightly and wrap in plastic wrap. Refrigerate for at least 2 hours. Cut into 1 inch slices.

 

 

Week 31

Shopping List:

Cream cheese

Can of crushed pineapple

1/4 lb (or 115 g) of ground ham (You may have to go to a butcher to get this. Some groceries stores don’t offer it)

Box of crackers

Snack rye bread

4 pkgs of ramen noodles

Spaghetti or pizza sauce

4 oz of mozzarella cheese

3 oz package of pepperoni

Pint of strawberries

White wine – I recommend a drier Riesling, Sauvignon Blanc, or an American Chardonnay (use apple juice as a substitute if there is an aversion to alcohol)

Lemon

Cauliflower

Cape Gooseberries

[Also needed: lemon juice, sugar, olive oil]

 

Lunch: Soup, crackers, rye bread and spread, and cape gooseberries

Dinner: Pizza, cauliflower, and a glass of white wine

 

Strawberry Soup

Hull 1 pint of fresh strawberries. Combine strawberries, 1/2 cup of white wine, 1/2 cup of sugar, 2 Tbsp of lemon juice, and 1 tsp of grated lemon peel in a blender. [Note: If using apple juice instead of wine, use 1/4 cup of sugar instead and then add more later to taste] Cover and process until smooth. Pour into two bowls, cover, and refrigerate for 1-2 hours.

 

Noodle Pepperoni Pizza

Discard seasoning packets from 4 packages of ramen noodles or save for another use. Cook noodles according to package directions. Drain. Heat 1 Tbsp of olive oil in an oven-proof skillet. Press noodles into the skillet, evenly covering the bottom of the pan. Cook about 5 minutes.

Pour 1 cup of spaghetti or pizza sauce over the crust. Sprinkle with 1 cup of shredded mozzarella cheese and a 3 oz package of pepperoni that you have cut into strips. Broil 4-6 inches from the heat for 3-4 minutes.

 

Pineapple Ham Spread

Combine half a package of cream cheese, an 8 oz can of crushed pineapple, and 1/2 cup of ground ham in a bowl. Eat with crackers and snack rye bread.

Week 26

Shopping List:

Cream cheese

4 oz of cheddar cheese

Broccoli florets

Bacon

3 boxes of crackers (one must be cheese flavored)

Envelope of taco seasoning

6 chicken breasts (about 2 lbs)

2 oz Monterey Jack cheese

Can of chopped green chilies

Pick two or three of your favorite veggies to eat raw

Pkg of mixed salad

Pkg of Spanish rice

Rhubarb

[Also needed: pepper]

 

Lunch: Crackers and broccoli-cheese ball, a little bit of rhubarb that I roasted for a couple minutes with honey (maple syrup or even just sugar would work too), and a few veggies

Dinner: Chicken, Spanish rice, salad, and veggies

 

Taco Chicken Rolls

Preheat oven to 350 degrees. Finely crush 1 cup worth of cheese-flavored crackers. Combine the cracker crumbs with one envelope of taco seasoning in a shallow dish. Set aside. Flatten 6 chicken breasts between two sheets of waxed paper to 1/4 inch thickness. Cut Monterey Jack cheese into 6 sticks. Place a cheese stick and 1 Tbsp of chopped green chilies on each piece of chicken. Turk the ends of chicken in and roll up. Secure with a toothpick.

Coat chicken with crumb mixture. Place in a greased baking dish. Bake, uncovered, for 35-40 minutes. Remove toothpicks.

 

Bacon-Broccoli Cheese Ball

Beat a package of cream cheese, 1 cup of finely shredded cheddar cheese, and 1/2 tsp of pepper in a mixing bowl until blended. Stir in 1 cup of finely chopped broccoli florets. Shape into a ball. Cook 6 strips of bacon and crumble. Roll cheese ball in bacon. Cover and refrigerate. Remove ball from fridge 15 minutes before eating. Eat with crackers!

Week 1

Shopping List:

2 packages of cream cheese

1 can of chopped ripe olives, drained

Bundle of green onions

10 slices of sliced deli ham

4 salmon fillets

Creole Seasoning

Garlic Bulbs or Jar of Chopped Garlic (the jar will be more expensive, but is faster if you are pressed for time, and the whole jar will last you over a year so is worth the little splurge)

Bundle of fresh parsley

Ranch salad dressing mix

Loaf of pumpernickel rye bread

3 cucumbers

Artichoke

5 of your favorite apples

Flavored oatmeal packets

Almond meal

[Salt and pepper also needed]

 

Breakfast: Oatmeal and/or toast with butter

Lunch: Cucumber sandwich, ham roll ups, and an apple

Dinner: Salmon, rice, and artichoke and/or cucumbers

 

Cucumber Sandwiches

Leave cream cheese out until it reaches room temperature and then mix with 2 Tbsp of the ranch dressing mix. Spread on rye bread. Top with sliced cucumbers. Salt and pepper.

 

Salmon

Add 4 tsp of Creole seasoning, the equivalent of 2 garlic cloves, and 2 tsp of pepper in a large Ziplock bag. Add salmon fillets and shake to coat. Place salmon on baking sheet. Broil 6 in from heat for 10 minutes. Sprinkle with parsley.

 

How to Steam Artichoke

Cut little thorn tips off with scissors. Slice the top inch off. Cut off excess stem – leave an inch. Rinse in cold water. Put in microwave-proof dish with 1/4 in of water. Cover with lid. Microwave for 4 mins. The leaves should come off easily. pull off as close to the stem as possible. Dip in melted butter and use teeth to scrape off meat. Eat heart at the end.

 

Ham Roll Ups

Leave cream cheese out til it reaches room temperature. Beat in a bowl until smooth. Stir in drained olives and 1/3 cup of green onions. Spread over ham slices. Roll up, jelly-roll style, starting with the short side. Chill for at least 1 hour. Just before eating, cut into 1 in pieces.

 

Keep the remaining salad dressing mix on hand for next week.

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!