Olive Pinwheel Bread

Tube of refrigerated pizza crust

Olive oil

Rosemary (fresh or dried)

Olives

Egg

Flour

Provolone cheese

  1. Preheat oven to 350°
  2. Chop 1/2 cup worth of olives.
  3. Cut up 1/2 cup of provolone cheese into small chunks.
  4. Unroll pizza dough and place on a lightly floured surface. Brush with 1 Tbsp of olive oil. Sprinkle with rosemary (1 Tbsp minced fresh or 1 tsp of crushed dried), olives, and cheese. Roll up jelly-roll style, starting with a short side. Pinch seam to seal and tuck ends under.
  5. Place seam side down on a greased baking sheet.
  6. Separate egg yolk from egg white.
  7. Brush bread with egg yolk. Bake for 20-25 minutes. Cool before cutting.

***This recipe is especially good with stuffed olives. My favorites to use are ones stuffed with blue cheese, garlic, and jalapenos.***

 

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If You Go Down to the Woods Today Teddy Bear Biscuits

Tube photo 1 (2)of refrigerated buttermilk biscuits (This cuts time and cost, but if you would rather make the biscuits from scratch, see video below. Note that the tube only makes 3 biscuits while the recipe I provide in the video makes about 12.)

Egg

Sugar

Cinnamon

Mini semisweet chocolate chips

photo 3 (2)Preheat oven to 425°.
Make the biscuit batter, or separate the biscuits from the tube.

photo 5For eachphoto 4 (1) bear, shape one biscuit into an oval for the body and placed on a greased (or foil-lined) baking sheet. Cut one biscuit into 4 pieces and shape into balls for arms and legs. Place next to body. Cut one biscuit into 2 small pieces and one large piece. Shape into head and ears and place above body. If using the tubed biscuits, you’ll have one lone biscuit left over. I just bake it with the bears.

photo 1 (3)photo 2 (2)

photo 4 (2)Beat egg in a small bowl.

Brush egg over biscuits. Combine 2 Tbsp of sugar and 1/4 tsp of cinnamon. Sprinkle over bears. Bake for 8-10 minutes. Place chocolate chips while biscuits are still warm. I like doing two for eyes, one for nose, one in each ear and on each paw, and 3-5 for buttons, ties, or bowties, but have fun and do whatever you want.
photo 5 (1)

 

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.

Blueberry Fest! (Dinner for Two Week 27)

Breakfast: High Protein Apple Squares or Healthy Glazed Lemon-Blueberry Scones

Lunch: Leftovers + apricot or cantaloupe

Dinner: BBQ Beef Patties with potatoes and purple cabbage or carrots or Chicken Nugget Casserole with spaghetti and salad

Dessert: Gluten-Free Blueberry Cobbler

Gluten-Free Blueberry Cobbler

Preheat oven to 400 degrees.  In a large bowl gently toss together 16 oz of fresh or frozen blueberries, 1/4 cup of sugar, 1 Tbsp of cornstarch and 1 Tbsp of lemon juice.  Pour into a buttered baking dish. Grind enough slivered blanched almonds in a food processor to equal 1 cup or measure out 1 cup of almond meal. In another bowl mix together ground almonds/almond meal, 4 Tbsp of butter, 1/4 cup of sugar, an egg and a pinch of salt until well combined.  There’s really no simple way to spread the mixture on top of the blueberries, so I recommend just digging in with your fingers and spreading across the top as evenly as possible.  Bake for 25-35 minutes.  Let cool at least 10 minutes before eating.  Serve hot or at room temperature with vanilla ice cream!

High Protein Apple Squares

Preheat oven to 350 degrees. Prepare a baking pan with nonstick cooking spray. Combine 1 cup of vanilla whey protein powder, 1/2 cup of buckwheat flour, 2 tsp of cinnamon, 1/4 tsp of cloves, 1/8 tsp of cardamom, 1/8 tsp of nutmeg, and 2 tsp of baking powder in a large bowl.

Combine 6 packets of Stevia, 3/4 cup of fat-free cottage cheese, 2 tsp of vanilla extract, and 1/2 cup of egg whites (about 4 eggs-worth) in a separate bowl. Look to see if your vanilla whey protein powder is sweetened. If it isn’t, you will need to add more Stevia. Mix well to combine. There will be lots of cottage cheese chunks and yes, they will be visible in the squares after they are baked. This is precisely the kind of thing that would gross my boyfriend out so I would throw it all in a blender to smooth everything out.

Remove the core of a tart apple and using either a box grater with large holes or a food processor, grate the apple into a bowl. Set aside. Pour the dry ingredients into the wet ingredients and stir to incorporate evenly. Finally, pour the apple into the bowl and stir again to combine.

Pour the batter into the prepared pan and bake for 20 minutes.

Let the pan cool slightly, then remove the entire cake from the pan and cut into 16 squares.

Healthy Glazed Lemon-Blueberry Scones

Preheat oven to 400°F. Spray a baking sheet with nonstick spray.

Put 1 cup of all-purpose flour, 1 cup of whole wheat flour, 1 Tbsp of sugar, 1 Tbsp of baking powder, 1/2 tsp of baking soda, 1/4 tsp of salt and 1 Tbsp of lemon zest in the bowl of a food processor or into a medium mixing bowl and pulse or stir until well blended. Add 1/4 cup of chilled and cubed butter and 1/4 cup of olive or canola oil and pulse or stir with a wire whisk or fork until crumbly. If you’re using a food processor, transfer the mixture to a medium bowl.

Add 3/4 cup of milk or buttermilk and 1 cup of fresh or frozen berries and stir gently just until the dough is combined.

Pat the dough into a circle that is about 1” thick and 8”-9” in diameter on the cookie sheet. To get a brown, crunchy top, brush them with a little milk and sprinkle with sugar. Cut the circle into 8 wedges with a knife or pastry cutter and separate them on the sheet so that they are at least an inch apart.

Bake for about 20 minutes. Remove from oven.

To add glaze, stir together 2 Tbsp of lemon juice and 1 cup of powdered sugar in a small bowl until well-blended. Feel free to add more/less powdered sugar to make the glaze your desired consistency. Brush or drizzle glaze on top of scones, and serve.

Chicken Nugget Casserole

Preheat oven to 350 degrees. Place a package of frozen chicken nuggets in a greased baking dish. Sprinkle with 1/3 cup of grated Parmesan cheese. Top with a can of spaghetti sauce, 1 cup of shredded mozzarella cheese, and 1 tsp of Italian seasoning.

Cover and bake for 30-35 minutes.

Serve with spaghetti and salad.

Salad suggestions: Mixed greens with pepper (purple ones are fun!), artichoke hearts, cape gooseberries, kiwi, and grapefruit.

BBQ Beef Patties

Preheat oven to 375 degrees. Combine an egg, 1/4 cup of BBQ sauce, 3/4 cup of crushed Cornflakes, and 1 tsp of salt in a bowl. Add 1 lb of ground beef and mix well. Shape into four oval patties, about 3/4 inch thick. Place in a greased baking pan. Spread with 1/4 cup of BBQ sauce.

Bake, uncovered, for 25-30 minutes. Drain.

SHOPPING LIST:

Parmesan cheese

Mozza cheese (4 oz)

Cheddar cheese (12 oz)

Fat-free cottage cheese

Eggs

Purple cabbage

6 carrots

Pepper

Lettuce

Arugula

Cape gooseberries

Kiwi

Grapefruit

6 apricots

Cantaloupe

Apple (tart one like Granny Smith or Northern Spy)

Fresh/frozen blueberries

1 lb ground beef

Pkg of frozen chicken nuggets

Vanilla ice cream

Can of spaghetti sauce (26.5 oz)

Can of refried beans (16 oz)

Can of artichoke hearts

BBQ sauce

Salsa

Italian seasoning

Cloves

Buckwheat flour

Long grain rice

Spaghetti noodles

[Also needed: salt, crushed Cornflakes, cinnamon, cardamom, nutmeg, baking powder, Stevia, vanilla, sugar, cornstarch, lemon juice, almonds/almond meal, butter, coconut flakes, rolled oats, chia seeds, mixed nuts, mixed dried fruit, allspice]

Week 28

Shopping List:

1/2 lb ground beef

Can of tomato sauce

Mozzarella cheese

2 tubes of refrigerated crescent rolls

Spaghetti sauce

Egg noodles

Pkg of imitation crab meat

Jar of Alfredo sauce

Chives

Chicken broth

4 carrots

Heavy whipping cream

Sugar snap peas

Watermelon

[Also needed: oregano, seafood seasoning]

 

Breakfast: Eggs (save 2 eggs for next week though)

Lunch: Soup, pizza roll ups, and watermelon

Dinner: Crab noodles and sugar snap peas

 

Cream of Carrot Soup

Bring 4 cups of chicken broth and 4 large carrots, cut into chunks, to a boil in a pot. Reduce heat. Simmer, uncovered, about 15 minutes. Cool slightly.

In a blender, cover and process soup in small batches until smooth. Return to the pan. Stir in 1/2 cup of heavy whipped cream and 1 tsp of sugar. Heat through.

 

Crabby Alfredo

Cook 2 cups of dry egg noodles to make 4 cups of cooked ones according to package directions. Combine the noodles, a 16 oz package of chopped imitation crab, and a 16 oz jar of Alfredo sauce in a large pot. Cook and stir until heated though. Sprinkle with seafood seasoning and minced chives.

 

Pizza Roll Ups

Preheat oven to 375 degrees. Cook 1/2 lb of ground beef in a skillet over medium heat. Drain. Remove from the heat. Add an 8 oz can of tomato sauce, 1/2 cup of shredded mozzarella cheese and 1/2 tsp of dried oregano. Mix well.

Separate 2 tubes of crescent rolls dough into 8 rectangles, pinching seams together. Place about 3 Tbsp of meat mixture along one long side of each rectangle. Roll up, jelly-roll style, starting with the long side. Cut each roll into 3 pieces. Place, seam side down, 2 inches apart on greased baking sheets. Bake for 15 minutes. Warm up a couple Tbsp of spaghetti sauce for dipping.