Cucumber Shell Salad

16 oz pkg of medium shell pastaphoto (9)

16 oz pkg of frozen peas

Cucumber

Red onion

Ranch salad dressing

  1. Thaw peas
  2. Cook pasta according to package directions.
  3. Meanwhile, halve and slice cucumber and chop red onion.
  4. Drain and rinse pasta in cold water. In a large bowl, combine pasta, peas, cucumber, and onion. Add 1 cup of ranch salad dressing. Toss to coast. Cover and chill for at least 2 hours.

http://youtu.be/0URAQo7KnzU

Advertisements

Corn State Broccoli Bake (Dinner for Two Week 14)

Lunch: Salad with honey poppy seed dressing, Watermelon cups, Nectarine or Orange

Dinner: Crispy chicken strips or Cheesy beef macaroni, Corn state broccoli bake or Citrus carrots, Cabbage

Corn State Broccoli Bake

Preheat oven to 375 degrees. Crush a package of Chicken in a Bisket crackers. Combine with 1/2 cup of melted butter. Reserve 1/2 cup for topping. Combine a thawed package of chopped broccoli, a drained can of whole kernel corn, a can of cream-style corn, and remaining crumbs in a bowl.

Transfer to a greased baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, for 25-30 minutes.

Citrus Carrots

Combine 3 Tbsp of orange juice, 1 tsp of melted butter, and 1/2 tsp of cumin. Set aside. Cut carrots into 3 inch chunks, then into matchstick strips. Bring 6 cups of water to a boil in a large saucepan. Add carrots. Cook for about 2 minutes. Drain. Place in a serving bowl. Drizzle with orange juice mixture.

They taste great served straight out of the serving bowl, but for extra presentation/style points, cut a bundle of green onions lengthwise into ribbon-like strips and tie up a serving-sized bundle of carrots. It should kind of look like a bundle of firewood. So cute!

Honey Poppy Seed Dressing

Combine 1/3 cup of vegetable oil, 1/4 cup of honey, 2 Tbsp of cider vinegar, 2 tsp of poppy seeds, and 1/2 tsp of salt in a small bowl or jar with tight-fitting lid. Mix or shake well. Store in the fridge.

Serve over a plain lettuce salad or fresh fruit.

Salad suggestion: Lettuce, endive, cucumber, green beans, green onions, grapefruit, and mango. Squeeze a lemon and grate a little zest over the whole thing. Also add any leftover dried fruit, nuts, seeds, and cheese you have kickin’ around.

Watermelon Cups

Dissolve a package of watermelon gelatin in 1 cup of boiling water in a bowl. Stir in 1 cup of cold water. Refrigerate for 1 hour.

Meanwhile, slice 4 limes in half lengthwise. With small scissors or a sharp knife, cut the membrane at each end to loosen pulp from shell. Using fingertips, pull membrane and pulp away from shell. Discard pulp or save for another use.

Fold 1/4 cup of mini chocolate chips into the gelatin. Spoon into lime shells. Refrigerate for 2 hours.

Crispy Chicken Strips

Flatten 3/4 lb of chicken breasts to 1/2 inch thickness. Cut into 1 inch strips. Combine 1/2 cup of mashed potato flakes and 1/2 cup of seasoned bread crumbs in a shallow bowl. Dip chicken in egg substitute equivalent to one egg, then in potato mixture. Cook chicken in 2 Tbsp of olive oil for 4-5 minutes in a skillet.

Cheesy Beef Macaroni

Preheat oven to 350 degrees. Cook 1 lb of ground beef over medium heat in a large skillet. Drain. Add a drained can of whole kernel corn and a can of cream of chicken soup. Shred 8 oz of Velveeta and set aside 1/2 cup for topping. Stir remaining cheese into meat mixture until melted. Cook elbow macaroni according to package directions. Gently stir in 2 1/2 cups of macaroni until coated.

Transfer to a greased baking dish. Top with reserved cheese. Bake, uncovered, for 20-25 minutes.

SHOPPING LIST:

Egg substitute

8 oz process cheese (like Velveeta)

Orange juice

4 limes

Lemon

Grapefruit

Mango

6 nectarines

6 oranges

Lettuce

Cucumber

Endive

Cabbage

Green beans

2 bundles of green onions

1 lb carrots

1 lb ground beef

3/4 lb boneless skinless chicken breasts

Frozen chopped broccoli

Can of whole kernel corn (15 oz)

Can of cream-style corn (15 oz)

Cider vinegar

Elbow macaroni

Chicken in a Bisket crackers

Mashed potato flakes

Pkg of watermelon gelatin

Mini chocolate chips

Poppy seeds

Ground cumin

Gluten-Free Corn Flour

[Also needed: seasoned bread crumbs, olive oil, vegetable oil, honey, salt, butter]

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 11 – Bonus Breakfast Idea!

Shopping List:

2 pkgs of cream cheese

Italian salad dressing mix

4 pita breads

2 cucumbers

Lemon-pepper seasoning

Bread (need at least 18 slices so may have to get two loaves)

Eggs

Small container of small-curd cottage cheese

Dill pickle relish

Can of salmon

Lettuce

Celery

Chinese cabbage

Peaches

Quick cooking oats

[Buy a half litre of milk this week. Maple syrup is also needed.]

 

Breakfast: French Toast Bake!

Lunch: Sandwich, a peach, and a glass of chocolate milk

Dinner: Cucumber pita wedges, celery, Chinese cabbage and lettuce salad

 

Cucumber Pita Wedges

Beat a package of softened cream cheese and 2 Tbsp of Italian salad dressing mix in a mixing bowl until combined. Split 4 whole pita breads in half, forming 8 circles total. Spread cream cheese mixture over pita circles. Cut each into 6 wedges. Top with peeled and sliced cucumbers. Sprinkle with lemon-pepper seasoning.

 

Maple French Toast Bake                     (Must be prepared at least 9 and a half hours prior to consuming)

Cut 12 bread slices into cubes. Arrange half in a greased shallow baking dish. Top with 1 package of cubed cream cheese and remaining bread cubes. Whisk 8 eggs, 1 cup of milk, and 1/2 cup of maple syrup in a bowl and pour over bread. Cover and refrigerate for at least 8 hours. Remove from fridge 30 minutes before baking. Preheat oven to 350 degrees.

Cover and bake for 30 minutes. Uncover and bake for 20-25 minutes longer. Serve with additional maple syrup.

 

Triple Decker Salmon Club

Combine 3/4 cup of cottage cheese and 1/4 cup of dill pickle relish in a bowl. Combine can of salmon (drained with bones and skin removed) with 1 chopped celery rib in another bowl.

Toast 3 pieces of bread for each sandwich. Top one piece of toast with a leaf of lettuce and half the cottage cheese mixture. Top with a second piece of toast. Spread with half the salmon mixture. Top with a third piece of toast. Eat right away. Don’t make the second sandwich until you are ready to eat it.

 

Homemade Instant Oatmeal

Toast 9 cups (or whatever you have leftover) of old-fashioned oats in the oven at 350 degrees for 10-15 minutes, stirring occasionally. Meanwhile, put 3 cups of quick oats in the blender and pulse until coarsely ground. Stir together with 2 tsp of salt in a large bowl. Divy it up into small Ziplock bags for single serving-sized breakfast on the go. You can add nuts, dried fruit, whatever you have to the baggies to mix it up.