Cordon Bleu Stromboli – $2.58/serving

Loaf of frozen French or white bread, thawedphoto 2 (8)

Butter

8 oz deli ham

5 oz deli chicken

Swiss cheese

  1. Preheat oven to 350°F
  2. Shred 1/2 cup of Swiss cheese
  3. Knead on a lightly floured surface and roll into a rectangle
  4. Layer ham, cheese, and chicken
  5. Roll into a long log. Pinch the seams and tuck the ends. Place on a greased baking sheet. Cover and let sit for 20 minutes. Bake for 25-30 minutes. Refrigerate leftovers.

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Gluten-Free Upside Down Lemon Meringue Pie (Dinner for Two Week 18)

Breakfast: Cinnamon Bread or Cinnamon Bun Doughnut

Lunch: Leftovers + elderberries, grapes, plums, or pomegranates

Dinner: Turkey Asparagus Casserole, French Bread Pizza, Saucy Spareribs, or Sesame Ginger Chicken, rice or French fries, Jerusalem artichokes, jicama, kohlrabi or mushrooms

Dessert: Upside Down Lemon Meringue Pie

Cinnamon Bun Doughnuts with Vanilla Glaze

Preheat oven to 325 degrees and spray doughnut pan with cooking spray.  Set aside.

In a large bowl, mix 1 cup of all-purpose flour, 3 Tbsp of light brown sugar, 3 Tbsp of regular sugar, 1 tsp of baking powder, 1 tsp of cinnamon, and 1/2 tsp of salt. Set aside. In a small bowl, add 1/4 cup of applesauce, 2 Tbsp of lowfat buttermilk, 1 egg, 1/2 tsp of vanilla and 1 Tbsp melted butter. Whisk or stir to combine.  Slowly add to the dry ingredients. Stir until *just combined.* Do not overmix.

Using a piping bag or a ziplock bag with the corner cut off, pipe the batter carefully into prepared doughnut pan making sure each cavity is only 2/3 full. Bake for 10-12 minutes.

Allow to cool slightly before removing from pan, about 5 minutes. Dip into glaze.

While doughnuts are baking or cooling, combine 1/2 cup of icing sugar and 1/2 tsp of vanilla extract. Add 2 tsp of milk or cream, one teaspoon at a time. Dip the donuts into the glaze after they’ve cooled for 5 minutes out of the oven.

 

Saucy Spareribs

Brown 2 lbs of pork spareribs in a large nonstick skillet. Drain. Add 2 cans of cola and 1 cup of ketchup. Cover and simmer for 1 hour.

Remove ribs and keep warm. Transfer 2 cups of sauce to a pot. Bring to a boil. Combine 2 Tbsp of cornstarch and 2 Tbsp of cold water in a small bowl. Stir into sauce. Bring to a boil. Cook for 1-2 minutes. Serve over the ribs.

Note: Can also be made in the slow cooker. Combine all ingredients, set to low, and cook for 4-6 hours. 

 

Sesame Ginger Chicken

Combine 2 Tbsp of soy sauce, 2 Tbsp of honey, 1 Tbsp of toasted sesame seeds, and 1/2 tsp of ground ginger in a small bowl. Set aside. Pound 4 chicken breasts to 1/4 inch thickness. Grill over medium-hot heat, turning and basting frequently with soy sauce mixture, for 8 minutes. Cut 2 green onions with tops into thin strips. Garnish chicken with green onion.

 

Gluten-Free Upside Down Lemon Meringue Pie Part I – Filling & Topping

Put 4 egg yolks in a medium bowl and whisk well.

In a pot, whisk to combine 1/3 cup of cornstarch, 1 1/2 cups of water,  1 1/3 cups sugar and 1/4 tsp of salt. Bring to a boil over medium heat, stirring frequently, and boil for 1 minute. Remove from the heat and add about ¼ of the hot mixture to the egg yolks. Whisk well. Add the rest of the mixture to the eggs gradually, whisking well. When all the hot mixture is added to the egg yolks, pour the mixture back into the saucepan, turn the heat to low and cook for 1 more minute, stirring constantly. The mixture should be thick. Take mixture off the heat and gently stir in 3 Tbsp of cold unsalted butter, 1/2 cup of freshly squeezed lemon juice and 1 Tbsp of finely grated lemon zest.

Put mixture into a bowl and cover with plastic wrap, placing the plastic wrap right on the surface of the lemon mixture. Refrigerate until cold – about 2 hours.

Whip 1 cup of heavy cream with one tsp of sugar until stiff peaks form but do not over mix.

Just prior to serving, pour the lemon mixture into the meringue pie crust. Top with whipped cream. Garnish with lemon slices.

Gluten-Free Upside Down Lemon Meringue Pie Part II – Crust

Spray a 9 inch pie plate with non-stick cooking spray. Preheat oven to 300 degrees.

In the bowl of an electric mixer, fitted with a whisk attachment beat 2 egg whites, 1/4 tsp of cream of tartar and 1/4 tsp of salt until soft peaks form. Gradually add 1/2 cup of sugar and continue to beat until the mixture is very stiff and glossy. Rub a little of the mixture between your thumb and forefinger and see if the mixture feels gritty. If so continue to beat until smooth, this will mean the sugar has completely dissolved. Add 1/2 tsp of vanilla extract and mix in well.

Spread mixture into the prepared pan forming a shell by spreading the mixture up the sides of the pie plate. Bake for 50 minutes. Turn off the oven and leave the meringue crust in the oven for another hour. Remove from oven and allow it to cool completely.

This crust is best used the day it is baked as humidity will soften the crust. It is also preferable to fill the crust just prior to serving.

 

Whole Wheat Cinnamon Swirl Bread

Combine 1/2 cup of warm milk, 1/2 cup of warm water, a quarter-ounce package of yeast and 2 tsp sugar in a measuring cup and let sit for 10 minutes until foamy.

While the yeast is resting, combine 1 cup of whole wheat flour, 2 cups of all-purpose flour, 1/3 cup sugar, 3 Tbsp softened butter, 1 1/4 tsp of salt and 1 Tbsp cinnamon in a large bowl. Add the water mixture to the dry ingredients and knead on a floured surface or in a KitchenAid until smooth.

Spray a large bowl with cooking spray and place dough ball in. Cover with a cloth and let rise for 1.5 hours in the warmest spot of the house.

While the dough is rising, mix together 3 Tbsp butter with 1.5 tsp cinnamon and 1 Tbsp sugar in a small bowl. After the dough has risen to double it’s size, roll out with a rolling pin on a floured surface to a long rectangle. Smear the butter mixture all over the top and roll up tightly.

Place dough in a greased loaf pan, cover with cloth and let rise for another hour in a warm spot.

Preheat oven to 350 degrees. Whisk together an egg and 2 Tbsp of warm water and then brush all over loaf. Bake for 40 minutes. Let cool and slice.

French Bread Pizza

Preheat oven to 400 degrees. Cook 1/2 lb of ground beef over medium heat in a skillet. Drain. Stir in a can of pizza sauce and a drained jar of sliced mushrooms. Set aside. Cut a loaf of French bread in half lengthwise and then into eight pieces.

Spread meat sauce on bread. Place on a greased baking sheet. Sprinkle with 2 cups of shredded mozzarella cheese. Bake, uncovered, for 10 minutes.

Note: Feel free to add veggies or sub out the meat for something else. 

Turkey Asparagus Casserole

Preheat oven to 350 degrees. Cook a package of frozen chopped asparagus in a small amount of water for 2 minutes in a small pot. Drain. Place in a greased baking dish. Cook and cube two turkey breasts. Top asparagus with turkey. Combine a can of cream of chicken soup and 1/4 cup of water. Spoon over turkey.

Bake, uncovered, for 25-30 minutes. Sprinkle with a can of french-fried onions. Bake 5 minutes longer.

Note: Chicken can be substituted for turkey. 

SHOPPING LIST:

Heavy cream

Lowfat buttermilk

Eggs

Mozzarella cheese (8 oz)

Loaf of French bread

Elderberries

Grapes

 4 lemons

6 plums

4 pomegranates

6 Jerusalem artichokes

3 jicamas

Green onions

3-6 kohlrabis

Mushrooms

1/2 lb of ground beef

2 lbs pork spareribs

2 turkey breasts (or chicken)

4 boneless skinless chicken breast halves

Pkg of frozen chopped asparagus

Can of condensed cream of chicken soup

Can of pizza sauce

Jar of sliced mushrooms

Can of french-fried onions

Applesauce (unsweetened)

Unsalted macadamia nuts

Sesame seeds

Yeast

Whole wheat flour

2 cans of cola

[Also needed: milk, butter (unsalted), all-purpose flour, cinnamon, salt, sea salt, sugar, cream of tartar, vanilla extract, soy sauce, ground ginger, ketchup, cornstarch, light brown sugar, baking powder, icing sugar, cream]

Chocolate Cookie Breakfast Cereal (Dinner for Two Week 15)

Breakfast: Chocolate Cookie Breakfast Cereal

Lunch: Cherry Coke Salad, Fruit Medley, Salad with French Salad Dressing, Papaya or Peach

Dinner: Mac and Cheese Tuna Casserole or Beef and Bean Skillet, Zucchini Pancakes, Egg Noodles, Green pepper or Leafy greens

Dessert: Bananas Foster Loaf Cake

French Salad Dressing

Combine 1/4 cup of vegetable oil, 2 Tbsp of vinegar, 3/4 tsp of salt, 1 minced garlic clove, and a dash of pepper in a jar with a tight-fitting lid. Shake well. Store in the refrigerator.

Mac and Cheese Tuna Casserole

Preheat oven to 350 degrees. Prepare a package of macaroni and cheese according to package directions. Stir in a can of cream of celery soup, a drained and flaked can of tuna, and 1/2 cup of milk. Pour into a greased baking dish. Sprinkle with 1 cup of shredded cheddar cheese and minced fresh parsley. Bake, uncovered, for 2o minutes.

Bananas Foster Loaf Cake                               Gluten-free, Dairy-free!

3 – 4 large bananas
¾ cup sugar
2 Tbsp unsalted butter or shortening, in 1 piece
1   large egg plus 1 large egg white
1 tsp pure vanilla extract
1   cup gluten-free all-purpose flour
1   tsp baking powder
1   tsp cinnamon
¼ tsp salt
½ cup canola oil or melted coconut oil (unflavored or virgin)

1. Position a rack in the center of the oven and preheat to 325°. Grease a loaf pan. Trim both ends off each of 3 bananas so the bananas will fit crosswise in the pan. Peel the ends and the long pieces and halve the long ones lengthwise. Transfer to a plate.
2. In a large, heavy skillet, bring ¼ cup sugar and 2 Tbsp of water to a boil, without stirring. Cook until the water evaporates and the mixture just starts turning amber. Remove from the heat and swirl in the butter with a fork. Add the banana pieces cut side down and cook over low heat for 1 minute. Transfer the banana pieces to the prepared loaf pan, arranging them crosswise, cut side down. Drizzle the remaining caramel on top.
3. Transfer 1 cup of the banana ends (add more banana if necessary to equal 1 cup) to a medium bowl. Mash with the remaining ½ cup sugar. Beat in the egg, egg white and vanilla.
4. In a large bowl, whisk the flour with the baking powder, cinnamon and salt. Add the banana mixture and oil and whisk until blended. Scrape the batter over the bananas in the pan and bake 50-55 minutes. Let cool on a rack for 10 minutes and then invert onto a serving platter and let cool completely.

Chocolate Cookie Breakfast Cereal

  • 3/4 cup gluten-free corn flour
  • 1/2 cup gluten-free oat flour
  • 3 Tbsp cocoa powder
  • 1 cup warm water
  • 2 Tbsp coconut oil or butter, melted
  • 1/2 tsp vanilla
  • 1/4 cup natural peanut butter
  • 1/4 tsp Stevia
  • 1/4 tsp sea salt
  • Preheat oven to 375 degrees with the rack in the middle. Prepare a cookie sheet with parchment paper. Spray the pan first with some cooking spray so the paper sticks to it. Mix the dry ingredients together in a medium bowl. Mix peanut butter with warm butter or coconut oil until there are no lumps. Stir in water. Combine wet and dry ingredients and stir until well combined.
  • Spread the batter as thin as possible on the cookie sheet with a spatula. About 1/8″ is good. Try to keep the same thickness throughout the batter. Bake for about 22-25 minutes. Leave oven on and remove baking pan. Carefully place on a cutting board (be sure parchment is removed too, it can go back in the pan for the next step.) Cut strips of dough with a pizza cutter or serrated knife, then cut into squares. 1/2 inch is a good size that fits well on a spoon.
  • Arrange cereal squares back on sheet pan in a single layer. Put back in the oven and bake for another 3-5 minutes per side, flipping once. Be sure to watch they do not burn. Your cookie cereal will crisp up more as it cools. Store at room temperature in an airtight container.

Egg Noodles

Beat 1 egg, plus 3 yolks until light and fluffy in a mixing bowl. Add 3 Tbsp of cold water and 1 tsp of salt. Mix well. Stir in 2 cups of all-purpose flour. Turn onto a floured surface. Knead until smooth. Divide into thirds.

Roll out each portion to 1/8 inch thickness. Cut noodles to desired width. Cook immediately in boiling salted water or chicken broth for 7-9 minutes. Drain. Sprinkle with chopped fresh parsley.

Zucchini Pancakes

Shred 2 zucchinis and lightly beat 1 egg. Combine zucchini, egg, 2 Tbsp of biscuit/baking mix, and 3 Tbsp grated Parmesan cheese in a bowl. Heat 1 Tbsp of vegetable oil in a skillet over medium heat. Drop batter by 1/4 cupfuls and flatten. Fry until golden brown. Turn and cook the other side.

Fruit Medley

Combine a can of peach or apricot pie filling, 2 drained cans of fruit cocktail, a drained can of pineapple chunks, and a drained can of mandarin oranges in a large bowl. Cover and refrigerate. Stir in a few slices of banana to each serving just before eating.

Cherry Coke Salad

Drain a can of crushed pineapple, but reserve juice. Set fruit aside. Bring pineapple juice and 1/2 cup water to a boil in a pot. Add 2 packages of cherry gelatin. Stir until dissolved. Stir in a can of cherry pie filling and 3/4 cup of cola. Pour into a serving bowl. Refrigerate until slightly thickened. Fold in reserved pineapple. Refrigerate until firm.

Bean and Beef Skillet                              I usually double the batch and use half as a dip for tortilla chips as a late night snack

Cook 1 lb of ground beef and a chopped onion over medium heat in a large skillet. Drain. Stir in a can of baked beans and 1/4 cup of ketchup. Heat through. Sprinkle with 1 cup of shredded cheddar cheese. Cover and cook on low until cheese is melted.

SHOPPING LIST:

Cheddar cheese (12 oz)

Parmesan cheese

Eggs

2 onions

2 zucchinis

3 green peppers

Leafy greens

Parsley

Bananas

Papaya

6 peaches

2 lb ground beef

Can of tuna (6 oz)

2 cans of baked beans (28 oz)

Can of condensed cream of celery soup (11 oz)

1 can of crushed pineapple, 1 can of pineapple chunks

2 cans of pie fillings – one cherry and one peach or apricot (21 oz each)

2 cans of fruit cocktail

Can of mandarin oranges

2 pkgs of cherry gelatin

Tortilla chips

Can of cola

Biscuit/baking mix

Gluten-free oat flour

Cocoa powder

Fine sea salt

Natural peanut butter

Gluten-free all-purpose flour

Pkg of macaroni and cheese

[Also needed: ketchup, vegetable oil, salt, all-purpose flour, butter, vanilla extract, sugar, baking powder, cinnamon, canola oil, coconut oil, milk, vinegar, garlic, pepper]

Vegetables Galore! (Dinner for Two Week 5)

Lunch: Potato Salad or Green Salad with Buttermilk Dressing; Pear; Trail Mix

Dinner: Meat Loaf, Ham, or Chicken Strips with Hot Mustard Dip; Roasted Squash; Potatoes

Buttermilk Salad Dressing

Combine 3/4 cup of 1% buttermilk, 2 cups of cottage cheese, and an envelope of ranch salad dressing mix in a blender or food processor. Cover and process for 20 seconds. Pour into a small pitcher or bowl. Cover and refrigerate for 1 hour. Stir before serving with salad/veggies.

Salad Suggestion: Mixed greens (or your favorite kind of lettuce), cubed squash, tomato, grapes, raisins, apple, celery, green onions and leftover dried fruit, nuts, cheese

Pimiento Potato Salad

Cook 2 lbs of small red potatoes (about 12). Thinly slice 4 green onions and 3 celery ribs. Cut potatoes into 1/4 inch slices. In an ungreased dish, layer half of the potatoes, onions, celery, and a drained jar of pimientos. Repeat layers. Pour an 8 oz bottle of Italian salad dressing over all. Cover and refrigerate overnight. Stir before serving.

Easy Meat Loaf

Preheat oven to 350 degrees. Lightly beat 1 egg. Crush 33 butter-flavored crackers. Combine the egg, a can of French onion soup, and the cracker crumbs. Crumble 1 lb of lean ground beef over mixture and mix well. Shape into a loaf. Place in a greased baking dish. Bake, uncovered, for 30 minutes.

Pour a can of golden mushroom soup over loaf. Bake 1 hour longer. Let stand for 10 minutes before slicing.

Honey-Dijon Ham

Preheat oven to 325 degrees. Place a 3 lb boneless fully cooked ham on a greased rack in a shallow roasting pan. Bake, uncovered, for 50-60 minutes. Combine 1/3 cup of honey, 2 Tbsp of Dijon mustard, and 2 Tbsp of brown sugar. Brush about 3 Tbsp over ham.

Bake 10-15 minutes longer. Stir 1 Tbsp of water into remaining glaze. Heat through and serve with the ham.

Trail Mix

Combine 2 lbs of roasted peanuts, 2 lbs of cashews, 1 lb of M&Ms, 1 lb of raisins, and 1/2 lb of flaked coconut in a large bowl. Store in an airtight container.

Hot Mustard Dip

Combine 1/4 cup of ground mustard and 1/4 cup of vinegar in a small pot. Let stand for 30 minutes. Whisk in 1/4 cup of sugar and 1 egg yolk until smooth.

Cook over medium heat, whisking constantly, until mixture just begins to simmer and is thickened, about 7 minutes. Remove from the heat. Whisk in 2 Tbsp of honey. Store in the fridge. Serve with pretzels, chicken strips, or anything else you like to eat with hot-and-spicy sauce.

SHOPPING LIST:

1% buttermilk

Cottage cheese

Eggs

Potatoes (12 small red and 6 medium-large yellow)

Green onions

Celery

Lettuce or mixed greens

2 yellow squashes (one spaghetti for roasting, one of something else for salad)

Tomato

2 small bunches of grapes (green and red)

Apple

10 pears

1 lb lean ground beef

3 lb boneless fully cooked ham

Frozen chicken strips

Can of condensed French onion soup

Can of condensed golden mushroom soup

Jar of diced pimientos (2 oz)

Italian salad dressing

Butter-flavored crackers

Ranch salad dressing mix

Ground mustard

Pretzels

Dry roasted peanuts (at least 2 lbs)

Cashews (at least 2 lbs)

Raisins (at least 1.5 lbs)

M&Ms (at least 1 lb)

Flaked coconut (at least 1/2 lb)

Vinegar

Brown sugar

[Also needed: sugar, honey, Dijon mustard]

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 10

Shopping List:

Tube of refrigerated pizza dough

Jar of sauerkraut

Thousand Island dressing

4 slices of corned beef

4 slices of Swiss cheese

Cheese-flavored snack crackers (like Goldfish, Ritz, or Cheez-Its)

4 chicken breasts (I always mean boneless skinless halves unless I state otherwise)

Small sour cream

Onion

8 oz jar of process cheese sauce (like Cheez Whiz)

1 lb of thinly sliced cooked roast beef (if you have some leftover from last week, use that instead!)

6 French or Italian sandwich buns

3 or 4 chayote squashes

5 nectarines

Old fashioned oats

 

Breakfast: Pumpkin oatmeal if you have any left. If not, go back to old-fashioned oats with nuts and whatever toppings you have on hand. Cup of coffee.

Lunch: Sandwich, reuben pastries, a nectarine, crackers, and leftover cheese

Dinner: Chicken, rice, and chayote squash

 

Cheesy Beef Buns

Chop up an onion. Saute it in a skillet with 2 Tbsp of butter. Stir in 8 oz of Cheez Whiz until melted. Cook and stir until heated through. Stir in 1 lb of thinly sliced (already cooked) roast beef until evenly coated.

Spoon onto 6 French or Italian buns. Wrap each in aluminum foil. They can now be stored in the fridge or freezer until you are ready to eat one. Bake at 350 degrees for 8-10 minutes or until bread is crispy.

 

Cheesy Chicken

Place 1 Tbsp of melted butter in a microwave-safe dish and set aside. Combine 1 cup of crushed cheese-flavored crackers and 1/4 tsp of pepper. In a separate dish, melt 4 Tbsp of butter and dip each chicken breast in it. Spread each breast with sour cream (1/2 cup to cover all 4 chicken breasts). Now roll in the crumb mixture.

Place in the prepared dish. Cover loosely and microwave for 6-7 minutes. Make sure it’s cooked all the way through as older microwaves aren’t always as powerful. Let stand for 5-10 minutes before serving. This is important. Meat continues to cook in the pan even after it has been removed from the heating source if it is not disturbed too much. Try not to cut into it too much. If you have to take a peek to see if its done, make a clean, small slit on the thickest part to take a look. Try not to let too many juices out!

 

Reuben Roll Ups

Preheat oven to 425 degrees. Roll a tube of refrigerated pizza dough into a rectangle. Cut into 8 rectangles. Combine 1 cup of well drained sauerkraut and 1 Tbsp of Thousand Island dressing. Place half a slice of corned beef on each rectangle and top with about 2 Tbsp of the sauerkraut mixture and then half a slice of Swiss cheese. Roll up.

Place with seam side down on a greased baking sheet. Bake for 12-14 minutes.

 

Chayote Squash

Peel and eat it raw! It tastes like a cross between a cucumber and a pear. There is a seed in the middle you won’t want to eat, but everything else is edible. You can also roast it with a little bit of olive oil, sea salt, and pepper and it is a little more squash-like. Delicious and good for you either way!