Lunch: Spaghetti or Tacos; Honey-Glazed Snack Mix; Elderberries or Grapes
Dinner: Beef Stroganoff and Broccoli or Chicken Fried Rice; Mashed or Roasted Rutabaga or Corn
Dessert: Glass of Low-Fat Eggnog
Two Meals One Pot
Combine 2 cans of chili with beans, 2 drained cans of mixed vegetables, 2 drained cans of whole kernel corn, 2 cans of diced tomatoes, and 2 cans of green chilies in a large pot. Heat through.
A) Cook spaghetti noodles according to package directions. Spoon chili over noodles. Top with any leftover cheese if you have any.
B) Zap taco shells in microwave for 15-30 seconds. Spoon chili inside shells. It’s good just like that, but if you have any leftover vegetables, cheese, beans, or other toppings – go ahead and add them! My favorite is iceberg lettuce, tomatoes, salsa, sour cream, green onions or chives, sliced black olives, and cheddar cheese.
Chicken Fried Rice
Cook a package of fried rice mix according to package directions. Stir in 2 cups of cubed cooked chicken, 1 1/2 cups of cooked broccoli florets, and a can of drained sliced water chestnuts. Heat through. Sprinkle with 1 cup of shredded mozzarella cheese.
Beef Stroganoff
Combine a can of condensed cream of mushroom soup, 2 Tbsp of onion soup mix, 2 Tbsp of beef broth, and 1 Tbsp of quick-cooking tapioca in a slow cooker. Let stand for 15 minutes. Cut 1 lb of stew meat into 1 inch cubes. Stir meat into slow cooker. Cover and cook on low for 6-8 minutes. Serve over noodles or mashed potatoes.
[As tempting as it is, don’t lift the lid unless the recipe instructs to stir or add ingredients. The steam during cooking creates a seal, so every time the lid is lifted, it loses 15-30 minutes worth of steam, so it won’t be ready in the time allotted and will have to stay in the crock pot even longer.]
Low-Fat Eggnog
Combine 11 cups of cold fat-free milk and 2 tsp of vanilla extract in a large bowl. Combine 2 packages of instant sugar-free vanilla pudding mix, artificial sweetener equivalent to 1/3 cup of sugar, and 1/2 tsp of nutmeg in another bowl. Whisk into milk mixture until smooth. Refrigerate until serving.
Honey-Glazed Snack Mix
Preheat oven to 350 degrees. Combine 8 cups of Crispix cereal, 3 cups of miniature pretzels, and 2 cups of pecan halves in a large bowl. Melt 2/3 cup of butter. Stir in 1/2 cup of honey until well blended. Pour over cereal mixture and stir to coat. Spread into two greased baking pans.
Bake for 12-15 minutes, stirring occasionally. Cool in pan for 3 minutes. Remove from pan and spread on waxed paper to cool completely. Store in an airtight container.
SHOPPING LIST:
3L of skim milk
Mozzarella cheese (4 oz)
Taco shells (soft or hard – you choose!)
Potatoes
Elderberries
Grapes
5 rutabagas
1 lb beef stew meat
Cooked chicken (2 cups cubed)
Frozen broccoli florets
Can of condensed cream of mushroom
2 cans of chili with beans
Can of sliced water chestnuts
2 cans of mixed vegetables
3 cans of whole kernel corn
2 cans of diced tomatoes
2 cans of green chilies
Beef broth
Onion soup mix
2 boxes of noodles: one spaghetti, one rotini or twisty egg noodles
Pkg of fried rice mix (6 oz)
Nutmeg
Honey
Miniature pretzels
Pecans (2 cups worth)
2 pkgs of instant sugar-free vanilla pudding mix (Make sure it’s not the kind that is supposed to be cooked)
Artificial sweetener (I like Splenda)
Quick-cooking tapioca
Vanilla extract
Crispix cereal
Whole wheat pastry flour (or gluten-free flour of choice)
[Also needed: Butter]
