Chow Mein (Dinner for Two Week 12)

Lunch: Pasta salad, Pear or Rhubarb, Peanut butter popcorn bars

Dinner: Chicken and broccoli chow mein or Turkey and stuffing pie, Cooler

 

Tricolor Pasta Salad                              I usually double this one and sometimes add chickpeas

Cook a package of tricolor spiral pasta according to package directions. Meanwhile, place a package of frozen California-blend vegetables in a glass dish. Cover and microwave for 7-8 minutes. Drain. Drain pasta and rinse in cold water.

Combine the pasta, vegetables, and a drained can of sliced ripe olives in a bowl. [Add chickpeas if using them.] Combine 1 – 1 1/3 cups of Italian salad dressing and 1/4 – 1/2 tsp of garlic salt. Pour over salad and toss to coat. Refrigerate until serving. 

 

Turkey and Stuffing Pie

Preheat oven to 350 degrees. If using raw turkey, cook 2 cups worth. If using deli, cube 2 cups worth. If using leftovers, shred 2 cups worth. Prepare 3 cups worth of stuffing (or use leftovers). Press stuffing onto the bottom and up the sides of a well-greased pie plate. Top with turkey and 1 cup of shredded Swiss cheese. Beat 3 eggs and 1/2 cup of milk. Pour over cheese. Bake for 35-40 minutes. Let stand 5-10 minutes before serving. 

 

Chicken and Broccoli Chow Mein

Preheat oven to 350 degrees. Cook and cube 2 chicken breasts. Chop up broccoli. Combine a can of cream of chicken soup, a can of chicken with rice soup, and a can of evaporated milk in a bowl. Stir in chicken and broccoli. Transfer to a greased baking dish. Bake, uncovered, for 40 minutes. Stir. Sprinkle with chow mein noodles. Bake 5-10 minutes. 

 

Peanut Butter Popcorn Bars

Pop 3 bags of popcorn. Place in a large bowl. Set aside. Bring 1/2 cup of sugar and 1/2 cup of light corn syrup to a boil in a pot over medium heat, stirring constantly. Boil for 1 minute. Remove from the heat. 

Stir in 1/2 cup of creamy peanut butter and 1/2 tsp of vanilla extract. Mix well. Pour over popcorn and mix under well coated. Press into a buttered pan. Cool slightly before cutting. 

 

Sunny Citrus Cooler

Combine a can of pineapple juice, 2 cans of thawed orange juice concentrate, and 3/4 cup of lemonade concentrate in a pitcher. Add 6 cups of ginger ale or white soda and mix well. Serve over ice. Garnish with orange slices. Refrigerate leftovers. 

 

SHOPPING LIST:

Swiss cheese

Eggs

Orange

6 pears

Rhubarb

Broccoli

Brussel sprouts

Celery

2 boneless, skinless chicken breast halves

Turkey (Leftovers, deli, or cook enough to get 2 cups worth)

2 pkgs of frozen California-blend vegetables (broccoli, cauliflower, carrots) [16 oz ea]

2 cans of frozen orange juice concentrate

Lemonade concentrate

Can of pineapple juice (46 oz)

Can of condensed cream of chicken soup

Can of condensed chicken with rice soup

Can of evaporated milk

Can of chow mein noodles

Can of chickpeas

2 cans of sliced ripe olives

Ginger ale or white soda

Light corn syrup

Popcorn

Stuffing

2 pkgs of tricolor spiral pasta (16 oz ea)

Whole-rolled oats

Chia seeds

Raw sliced almonds

Sunflower seeds

Garlic salt

[Also needed: sugar, vanilla, creamy peanut butter, milk, Italian salad dressing]

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Week 23

Shopping List:

Apple juice

Pineapple juice

Orange juice

Ginger ale

Orange or pineapple sherbet

2 lbs of haddock or cod fillets

Graham crackers

Saltine crackers

Fresh or frozen broccoli

Onion

Can of reduced-sodium chicken broth

Cornstarch

Can of fat-free evaporated milk

Peas

Grapes

 

Lunch: Soup and grapes

Dinner: Fish nuggets, rice, and peas

Dessert: Sherbet punch

 

Low-Fat Broccoli Soup

Combine 2 cups of chopped fresh or frozen broccoli, 1/2 cup of chopped onion, and a can of reduced-sodium chicken broth in a pot. Simmer for 10-15 minutes. Puree half the mixture in a blender and return to the pot.

Whisk 2 Tbsp of cornstarch and 3 Tbsp of fat-free evaporated milk in a small bowl until smooth. Gradually add the rest of the can of milk. Stir into the broccoli mixture. Bring to a boil. Boil and stir for 2 minutes.

 

Fish Nuggets

Heat oil in an electric skillet or deep-fat fryer to 375 degrees. Cut 2 lbs of haddock or cod fillet into 1 inch cubes. Secure with  toothpick if necessary. Finely crush about 16 graham crackers to make 1 cup of crumbs and 25 saltine crackers to make 3/4 cup of crumbs and mix together with 2 tsp of seasoning salt in a shallow bowl. Roll fish cubes in crumb mixture until coated.

Fry nuggets, a few at a time, for 3 minutes. Drain on paper towels.

 

Fruity Sherbet Punch

Pour equal parts of apple juice, pineapple juice, and orange juice into a glass, filling it about halfway. Add ginger ale filling glass to be 2/3 full. Top with a scoop of orange or pineapple sherbet. You can play around with the juice and ginger ale portions to find the combination you like the best.

[My perfect proportion: 2 oz of each juice and 4 oz of ginger ale]