2 pkgs of cream cheese
Italian salad dressing mix
4 pita breads
Bread (need at least 18 slices so may have to get two loaves)
Small container of small-curd cottage cheese
Dill pickle relish
Can of salmon
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.