Maple Cream Waffles and Lemonade Fruit (& Technically Veg) Salad – $4.18/person

Pumpkin Pie Waffles

  • 2 eggs
  • 2 cups of all-purpose flour
  • 1 3/4 cups of milk
  • 1/2 cup of vegetable oil
  • 1 Tbsp of sugar
  • 4 tsp of baking powder
  • 1/4 tsp of salt
  • 1/2 tsp of vanilla
  • 1/2 tsp of pumpkin pie spice (adjust amount for your personal taste)
  1. Preheat waffle iron
  2. Beat eggs with hand beater until fluffy.
  3. Beat in remaining ingredients just until smooth.
  4. Spray waffle iron with nonstick cooking spray. Pour mix into iron. Cool until golden brown. Serve hot.

Maple Cream Sauce

  • 1/2 cup of maple syrup
  • 1/4 cup of butter
  • 1/2 cup of brown sugar
  • 8 oz pkg of cream cheese
  • 2 splashes of rum extract
  • 3 Tbsp of spiced rum
  1. Combine syrup and butter and cook over low heat in a pot until butter is melted.
  2. Stir in brown sugar until dissolved and remove from the heat.
  3. Soften cream cheese in microwave and stir/smooth by hand.
  4. Gradually pour maple butter mixture into cream cheese, mixing well.
  5. Add rum and rum extract and stir until combined.

Store leftovers covered in fridge. To reheat, melt in microwave until it reaches desired consistency.

Whipped Cream

With a hand beater, beat 1 cup of heavy whipping cream in a large bowl until soft peaks form. I use the organic 36% stuff and it’s delicious. It’s heavier than the non-organic, which is usually 33%. Using a large bowl is important as it will expand a lot. ‘Soft peak’ means that if you touch the surface, a tiny foamy mountain will remain where your finger touched the surface. Turn the beater off to do this. Not just for safety, as its also easier to see. Add 1 tsp of vanilla extract and 1 Tbsp of icing (confectioners) sugar. Continue beating until it reaches the consistency you want. Don’t overbeat or it will start to get clumpy. Don’t be surprised if this whole process takes longer than you expected. It took about 7 minutes of steady whipping for my little old electric hand beater to get the job done. If you are doing it by hand, it will take a lot longer.

Toppings

Crush 6 ginger snaps. Sprinkle on top of waffles. Drizzle with 3 Tbsp of maple cream sauce and 3 Tbsp of maple syrup. Top with a large dollop of freshly whipped cream.

 

Fruit (& Technically Veg) Salad

Slice 1 lb of fresh strawberries and cube 3 pears.

Slice 3 ribs of rhubarb and place in skillet with 3 generous splashes of Grand Marnier and 2 generous splashes of honey. I tell people that it’s 3 Tbsp of GM and 2 of honey, but let’s be real here… When it comes to sugar and alcohol, my hand turns into lead. Stir frequently on low-medium heat for about 6 minutes. Add rhubarb and any remaining liquid to bowl of strawberries and pears.

Serve with a dollop of lemonade cream (see below).

Lemonade Cream

In a pot, combine 2 eggs, 3/4 cup of lemonade concentrate and 1/3 cup of sugar, cover, and bring to a boil over low heat. Remove from heat and bring to room temperature, stirring occasionally.

Meanwhile, whip your whipping cream. Follow the same directions as above, but don’t add vanilla or icing sugar. Just keep beating until it starts to look like Cool Whip and then STOP.

When the lemonade mixture reaches room temperature, fold into the whipped cream. Voila!

 

Price Breakdown:

Pumpkin Spice Waffles $1.07/waffle

Maple Cream Sauce & Crushed Ginger Snaps $1.56/serving

Fruit Salad 54 cents/serving

Lemonade Cream $1.01/serving

Total: $4.18/person

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 Panna Cotta Notta (Dinner for Two Week 17)

Breakfast: Olive Oil Granola, Breakfast Kabobs, Breakfast Treats, Cinnamon bun

Lunch: Black currants, blackberries, blueberries, dried plums

Dinner: Salsa Fish, ginger and garlic rice, zucchini or cauliflower

Dessert: Blueberry Pudding Cake or Chocolate Panna Cotta Notta

Chocolate Panna Cotta Notta

In a saucepan add 2 cups of almond milk and 4 tsp of agar agar powder. Let it sit for 5 minutes to allow agar agar to soften.

In a medium bowl add 1/4 cup of cocoa powder, 1/4 cup of coconut oil, and 1/4 cup of agave nectar. Stir to combine ingredients thoroughly and set aside.

Bring almond milk/agar mix and 1/2 tsp of vanilla extract to a simmer, then reduce and cook for 8 minutes.  Add chocolate mixture and stir to combine for 30 seconds.  Remove from heat.

Pour into 4 ramekins or small glasses.  (Use ramekins if you plan to turn out onto plates.  Use glasses if you intend to serve panna cotta’s in their own containers.)

Refrigerate for at least 2 hours.

To release panna cotta from ramekins – run a knife around edges of panna cotta and place individual ramekin into warm water for approximately 30 seconds.  Put plate on top of ramekin and turn over to release panna cotta from ramekin.

Top with chopped almonds and flaked coconut for extra flair.

*You can also use a vanilla bean, instead of vanilla extract in this recipe.  Split the vanilla bean and scrape the seeds.  Place the pod and seeds in the almond milk and agar agar mixture just before you start to simmer the mixture.  Remove the pods before adding in the chocolate.

Salsa Fish

Preheat oven to 400 degrees. Coat 2 lbs of fish fillets in 1 cup of seasoned bread crumbs. Brown fillets in 1 Tbsp of vegetable oil in a skillet. Arrange in a greased baking dish. Top with 1 1/2 of salsa, 1/2 cup of shredded mozzarella cheese, and 1/2 cup of shredded provolone cheese.

Bake, uncovered, for 7-10 minutes.

Blueberry Pudding Cake

Preheat oven to 350 degrees.
Oil a circular deep ceramic pie or gratin dish.

In a mixer combine 3/4 cup of almond meal, 3/4 cup of gluten-free all-purpose flour, 1/4 tsp of xantham gum, 2 tsp of gluten-free baking powder and 1/4 tsp of salt. Mix on low speed until combined.
Mix 2/3 cup of soymilk (or regular skim), 1/3 cup of agave nectar, and 1/3 cup of egg whites in a smaller bowl. Add to the dry ingredients in the mixer and mix well to form the batter.

Place 2 cups of frozen blueberries on the bottom of the pre-oiled dish. Place the ceramic dish on top of a cookie sheet to catch drips during baking. Pour the batter on top of the berries. Mix 1/4 cup of turbinado sugar with 1 Tbsp of arrowroot. Sprinkle the sugar mixture on top of the batter. Pour the boiling water carefully on top of the whole thing and bake for 55-60 minutes. Let cool before serving.

Notes: 3/4 cup of regular all-purpose flour can be substituted for the gluten-free all-purpose flour mix and xantham gum if you are not on a gluten- or wheat-free diet. 

Refrigerate the leftovers. It’s great cold, especially with coffee!

Cornstarch can be substituted for arrowroot. 

For an extra special touch, make a batch of fresh whipped cream with a little agave nectar and a tsp of hazelnut or almond extract. Yum!

Olive Oil Granola

Preheat oven to 300 degrees.

In a large bowl, combine 3 cups of old-fashioned rolled oats, 1 1/2 cups of raw pistachios, 3/4 cup of pumpkin seeds, 1/2 cup of wheat germ, 1/2 cup of ground flax seed, 1 tsp of salt, 1/2 tsp of cinnamon and 1/2 tsp of cardamom, and mix together. In a small bowl, combine 1/2 cup of extra virgin olive oil, 3/4 cup of pure maple syrup and 1/4 cup of light brown sugar, and whisk until fully combined. Add wet mixture to the oat mixture, and stir to fully coat.

Spread the granola mixture in an even, single layer on rimmed, parchment-lined baking sheets, working in batches if necessary.

Bake on the middle rack of the oven for 30 minutes, stirring every 10 minutes. Stir 1 cup of shredded coconut into the mixture prior to the final 10 minutes of baking.

Remove from the oven and fully cool before serving. Store in an air tight container.

Breakfast Treats

Wrap plain smoked sausage with half a strip of bacon. Secure with a toothpick. Place in a baking dish and sprinkle with brown sugar. Bake at 350 degrees for 1 hour.

Breakfast Kabobs

Cut a package of brown ‘n’ serve sausage links in half. Drain a can of pineapple chunks. Alternatively thread sausages, pineapple chunks, and mushrooms onto metal or soaked bamboo skewers. Brush with 2 Tbsp of melted butter and some maple syrup.

Grill, uncovered, over medium-hot heat, turning and basting with syrup, for 8 minutes. Serve with your favorite egg dish.

SHOPPING LIST:

Whipped cream

4 oz mozzarella cheese

4 oz provolone cheese

Soymilk (or regular skim)

Almond milk (unsweetened)

24 pack of eggs

Cinnamon buns

10 mushrooms

Zucchini

Cauliflower

Garlic

Ginger

Black currants

Blackberries

Pkg of brown ‘n’ serve sausage links

Plain smoked sausage

Bacon

2 lbs fish fillets (walleye, bass, or perch)

2 pkgs frozen blueberries

Can of pineapple chunks (20 oz)

Salsa

Ground flaxseed

Cardamom

Xanthum gum (or regular all-purpose flour)

Arrowroot

Turbinado sugar

Agar agar powder

Agave nectar

Hazelnut or almond extract

Dried plums

Almonds

[Also needed: butter, pure maple syrup, light brown sugar, salt, cinnamon, extra virgin olive oil, shredded/flaked coconut, gluten-free all-purpose flour, baking powder, seasoned bread crumbs, vegetable oil, vanilla extract, cocoa powder, coconut oil]

Gingerbread Pumpkin Squares (Dinner for Two Week 7)

Breakfast: Gingerbread Pumpkin Squares

Lunch: Corn Salad, Orange Buttermilk Salad, Ham, Nectarine or Peach, Nuts

Dinner: Italian Chicken Dinner or Peachy Pork and an endive

Dessert: Cool Waters Shake

Gingerbread Pumpkin Squares

Preheat oven to 350 degrees and spray a baking pan with oil or non-stick spray.

Combine 1/4 cup of whole wheat pastry flour, 3/4 cup of vanilla whey protein powder, 1/2 cup of oats, 2 tsp of baking powder, 1/2 tsp of salt, 2 tsp of cinnamon, 1/2 tsp of ground cloves, 1/2 tsp of ground ginger, and 1/2 tsp of nutmeg in a medium-sized bowl and stir well. Stir together 1/2 cup of unsweetened almond milk, 1/2 cup of pumpkin puree, 3 Tbsp of molasses, 2 tsp of vanilla, and 3 packets of Stevia in a larger bowl until a smooth mixture forms.

Gradually pour the dry ingredients into the wet ingredients, mixing until just combined. Stir in 1/2 cup of walnut pieces.

Scrape the batter into the greased pan and bake for 20 minutes.

Remove the pan from the oven and let it cool before trying to remove the cake. Lift it out of the pan with a large flipper and cut into 9 squares.

Orange Buttermilk Salad

Bring a can of crushed pineapple to a boil in a pot. Remove from the heat. Add a package of orange gelatin and stir to dissolve. Add 2 cups of buttermilk and mix well. Cool to room temperature. Fold in carton of thawed whipped topping. Pour into a dish. Refrigerate several hours or overnight. Cut into squares. Great side dish to ham.

Creamy Corn Salad

Combine a drained can of whole kernel corn, a seeded and diced tomato, 2 Tbsp of chopped onion, 1/3 cup of mayonnaise, and 1/4 tsp of dill weed in a small bowl. Mix well. Cover and refrigerate until serving.

Peachy Pork

Cut 1 lb of pork tenderloin into 1/4 inch slices. Saute in a large skillet in 2 Tbsp of vegetable oil for 4 minutes. Add 4 minced garlic cloves. Cook and stir 1 minute longer. Stir in a jar of salsa and 1/4 cup of peach preserves. Bring to a boil. Reduce heat. Cover and simmer for 2 minutes. Serve over rice.

Italian Chicken Dinner

Preheat oven to 400 degrees. Cut up a 3 lb fryer/broiler chicken and place in a greased baking dish. Cut up 1 lb of red potatoes into chunks and arrange around chicken. Drizzle with 3/4 cup of Italian salad dressing. Sprinkle with 1 Tbsp of Italian seasoning and 3/4 cup of grated Parmesan cheese.

Cover and bake for 20 minutes. Uncover. Bake 20-30 minutes longer.

Cool Waters Shake

Combine 3/4 cup of cold milk, 2 Tbsp of berry blue gelatin, and 3/4 cup of vanilla ice cream in a blender. Cover and process for 30 seconds. Pour into a glass and drink immediately.

Stovetop Snacks

Saute 2 cups of nuts in 2 Tbsp of oil or melted butter over medium-high heat, stirring often, until they begin to brown. Sprinkle with your choice of seasonings (salt, pepper, cayenne pepper, curry powder, etc], tossing the nuts with a wooden spoon. Turn out onto paper towels to cool, then store in an airtight container.

SHOPPING LIST:

Almond milk

Buttermilk

Parmesan cheese

Red potatoes (at least 2 lbs)

6 nectarines

6 peaches

Tomato

3 endives

Onion

Garlic

Ham

1 lb pork tenderloin

Broiler/fryer chicken (3 lbs)

Vanilla ice cream (at least 1 quart)

Frozen whipped topping (8 oz)

Salsa (16 oz)

Can of whole kernel corn (15 oz)

Can of crushed pineapple (20 oz)

Peach preserves

Pumpkin puree

2 pkgs of berry blue and 1 pkg of orange gelatin

Rice

Walnuts

Italian seasoning

Dill weed

Ground ginger

Molasses

Stevia

Chocolate chips

Potato starch

[Also needed: nuts, vegetable oil, butter, favorite seasoning, milk (at least 1 L), mayonnaise]

Week 40

Shopping List:

1 lb of uncooked medium shrimp (peeled and deveined preferably)

Pasta (Your choice)

1 1/2 lbs of turkey parts (breasts, legs, wings, whatever you want)

2 jars of apricot preserves (12 oz ea)

Envelope of onion soup mix

Rice

2 10-oz cans of diced tomatoes and chilies (you may have to buy tomatoes and green chilies separately if you can’t find together)

2 cans of whole kernel corn

Can of black beans

Cheddar cheese

Sour cream

5 peaches

Raisins

Eggs (Save 1 whole egg and 4 egg whites for next week)

Unsweetened applesauce (Save 1/2 cup for next week)

[Also needed: soy sauce, lemon juice, chili sauce, ginger root]

 

Breakfast: Eggs and applesauce

Lunch: Soup and a peach

Dinner: Turkey casserole or shrimp pasta

 

Fast Fiesta Soup

Combine 2 10 oz cans of diced tomatoes and chilies, a can of drained whole kernel corn, and a can of drained and rinsed black beans in a pot. Heat through. Garnish bowl with shredded cheddar cheese and a dollop of sour cream, if you want.

 

Apricot Turkey Casserole

Preheat oven to 350 degrees. Cook rice according to package directions. Place in an ungreased baking dish. Place 1 1/2 lbs of turkey parts in a hot skillet with a bit of oil or butter. Sprinkle with salt and pepper and any other spices you like with poultry. Sear for 5 minutes on each side. Place on top of rice. Drain a can of whole kernel corn and pour on top of turkey. Combine 2 jars of apricot preserves and an envelope of onion soup mix. Pour on top of turkey and rice. Bake for 15-30 minutes or until turkey is fully cooked. (Time will vary depending on what kind of turkey pieces you chose. Breasts take longer than wings, for example)

 

Shrimp Pasta

Combine 3 Tbsp of soy sauce, 2 Tbsp of lemon juice, 1 Tbsp of chili sauce, and 1 Tbsp of minced ginger root in a bowl. Mix well. Pour half the mixture into a Ziplock and add 1 lb of uncooked, peeled, and deveined shrimp. Seal bag and turn to coat. Refrigerate for 2 hours. Cover and refrigerate remaining marinade.

Cook pasta according to package directions. Saute shrimp in a skillet until almost finished. Add remaining marinade and heat through. Pour on top of pasta and toss.

 

Week 39

Shopping List:

1 lb uncooked medium shrimp (peeled and deveined, if you can, to save yourself work. If not, you’ll have to do it yourself)

2 12 oz jars of apricot preserves

Envelope of onion soup mix

Rice

1 1/2 lbs of cooked ham

Bread

Can of pork and beans (16 oz)

Bacon

Onion

5 slices of process American cheese (like Kraft singles) [You may have some still from previous weeks – bonus!]

Papaya

Turnip

Flaked coconut

Canola oil

Chopped pecans

[Also needed: soy sauce, lemon juice, chili sauce, ginger root]

 

Breakfast: Muffin or toast

Lunch: Sandwich, shrimp, and some cubed papaya

Dinner: Casserole

 

Bacon Bean Sandwich

Preheat oven to 350 degrees. Lightly toast a slice of bread. Cook 2 slices of bacon. Place toast on an ungreased baking sheet. Spread with 3 Tbsp of pork and beans. Top with bacon, a slice of onion, separated into rings, and a slice of process American cheese. Bake for 15-20 minutes.

 

Apricot Ham Turnip Casserole

Preheat oven to 350 degrees. Cook rice according to package directions. Place in an ungreased baking dish. Add 1 1/2 lbs of cubed ham. Peel and thinly julienne turnip and dice 1/2 an onion. Place on top of ham. Combine 2 jars of apricot preserves and an envelope of onion soup mix. Pour on top of ham, turnip, and rice. Bake for 20-35 minutes or until ham and sauce is heated through and turnip is tender.

 

Skewered Shrimp

Combine 3 Tbsp of soy sauce, 2 Tbsp of lemon juice, 1 Tbsp of chili sauce, and 1 Tbsp of minced ginger root in a bowl. Mix well. Pour half the mixture into a Ziplock and add 1 lb of uncooked, peeled, and deveined shrimp. Seal bag and turn to coat. Refrigerate for 2 hours. Cover and refrigerate remaining marinade.

Drain and discard marinade from shrimp. Thread onto metal or soaked wooden skewers. Grill, uncovered, over medium heat for 6-8 minutes, turning once. Serve with remaining marinade.

Week 33

Shopping List:

Cream cheese

1/4 lb of sliced Genoa salami

7 slices of deli ham

Okra pickles or dill pickle spears

Envelope of Italian salad dressing mix

Crushed stuffing mix

4 cod fillets (6 oz each)

Lettuce

Ginger root

Jerusalem artichoke

Jicama

2 cans of cream of chicken soup

Biscuit/baking mix

Kohlrabi

5 grapefruits

[Also needed: horseradish, vegetable oil, relish. Buy a 2L of milk this week]

 

Lunch: Soup, ham pinwheels, and 1/2 a grapefruit

Dinner: Cod, rice, kohlrabi, and a tossed salad with lettuce, jicama and Jerusalem artichoke and ginger dressing

 

Chicken Dumpling Soup

Combine 2 cans of condensed cream of chicken soup and 2 2/3 cups of milk in a pot. Bring to boil over medium heat. Reduce heat. Combine 1 2/3 cups of biscuit/baking mix with 2/3 cup of milk until just blended in a bowl.

With a rounded tablespoon, drop batter onto simmering soup. Cook, uncovered, for 10 minutes. Cover and simmer 10-12 minutes. Do not lift lid while simmering.

[Note: I would actually divide recipe in half or in quarters, if you can, as I discovered that the dumplings do not reheat well at all]

 

Crumb-Coated Cod

Preheat oven to 425 degrees. Combine 2 Tbsp of vegetable oil, 2 Tbsp of water, and an envelope of Italian salad dressing mix in a shallow bowl. Place 2 cups of crushed stuffing mix in another bowl. Dip 4 6 oz cold fillets in salad dressing mixture and then in stuffing.

Place on a greased baking sheet. Bake for 15-20 minutes.

 

Simple Ginger Salad Dressing

1 Tbsp of finely chopped ginger, 1 tsp of garlic, 2-3 tsp of parsley, 1 Tbsp lemon juice, 2 Tbsp honey, 2 Tbsp of chili sauce, and 6 Tbsp of olive oil. Blend ingredients in food processor or just put in a mason jar and shake.

 

Ham Pickle Pinwheels

Cut an 8 oz package of cream cheese. Place cream cheese, 1/4 lb of sliced Genoa salami, and 1 Tbsp of horseradish in a blender or food processor. Cover and process. Spread over 7 deli ham slices.

Remove stems and ends of 14-21 okra pickles or dill pickle spears (# depends on length). Place 1-3 pickles down the center of each ham slice. Roll up tightly and wrap in plastic wrap. Refrigerate for at least 2 hours. Cut into 1 inch slices.