Green Eggs and Ham (Dinner for Two Week 22)

Breakfast: Green ‘n’ Gold Egg Bake, Yogurt with Toasted Quinoa, Almonds and Apricots

Lunch: Leftovers + banana, pear, orange, cherries

Dinner: Breaded Pork Chops, Spaghetti Carbonara, Easy and Elegant Ham, red potatoes, sauteed red peppers and red onion

Dessert: Yogurt Tartlet

Breaded Pork Chops

Preheat oven to 375 degrees. Combine 1 cup of Italian-seasoned bread crumbs and 2 Tbsp of grated Parmesan cheese in a shallow dish (like a pie plate). Place 1/3 cup of ranch salad dressing in another shallow dish. Dip 6 pork chops in ranch dressing, then coat in the crumb mixture.

Place in an ungreased baking pan. Bake, uncovered, for 25 minutes. Meanwhile, heat a jar of red sauce in a small pot. Pour over pork chops and sprinkle with 2 Tbsp of grated Parmesan cheese to serve.

Green ‘n’ Gold Egg Bake

Thaw 2 packages of frozen spinach and squeeze dry. Preheat oven to 350 degrees. Sprinkle 1/4 cup of seasoned bread crumbs into a greased baking dish. Bake for 3-5 minutes. Combine spinach, 3 cups of cottage cheese, 1/4 cup of grated Romano cheese, 1/4 cup of grated Parmesan cheese, 3 eggs, and 3/4 cup of seasoned bread crumbs in a bowl. Spread over the baked crumbs. Beat 2 more eggs. Pour over spinach mixture.

Bake, uncovered, for 45 minutes. Let stand for 5-10 minutes before serving.

Yogurt Tartlets

I’ve featured this recipe before on Week 21 in my Year as a Single College Student Series. You can view the recipe here:

https://theshortchef.wordpress.com/2014/03/27/week-21-special-week-5-recipes-for-50/

 I decorated mine with dates, nectarine, and peach slices this time.

Yogurt with Toasted Quinoa, Almonds, and Apricots

To toast the red quinoa, add 1 Tbsp to a medium saute pan and cook over medium/low heat about 3-5 minutes. Remove from the heat and transfer to a bowl to cool.

Add 1 Tbsp of sliced almonds to the saute pan, and toast over low heat, moving around the pan constantly. Almonds will toast in 2-3 minutes. Transfer to a bowl to cool.

Add 1 Tbsp of coconut chips to the saute pan, and toast over low heat, moving around the pan constantly. When coconut is toasted, transfer to a bowl to cool.

Add 6 oz of Greek yogurt to a small bowl. Top with toasted quinoa, almonds, 3 roughly chopped dried apricots and coconut chips. Drizzle with honey and a small sprinkle of sea salt. Flaky sea salt, like fleur de sel works best.

Spaghetti Carbonara

Cook a package of thin spaghetti according to package directions. Meanwhile, dice 10 strips of bacon, and cook over medium heat in a skillet until crisp. Drain on paper towels. Add 1/3 cup of butter to the drippings. Heat until melted.

Drain spaghetti. Toss with 2 lightly beaten eggs and 3/4 cup of grated Parmesan cheese. Add to the skillet. Cook and stir over medium heat for 3-4 minutes. Sprinkle with bacon.

Easy and Elegant Ham

Drain 2 cans of sliced pineapple, reserving the juice and setting aside. Place half of the pineapple in an ungreased slow cooker. Top with a 6 lb fully cooked boneless ham. Drain a jar of maraschino cherries well. Add cherries, remaining pineapple, and reserved pineapple juice on top of the ham. Spoon a jar of orange marmalade on top as well. Cover and cook on low for 6-7 hours.

Remove to a warm serving platter. Let stand for 10-15 minutes before slicing. Serve pineapple and cherries with sliced ham.

SHOPPING LIST:

Parmesan cheese (at least 2.5 cups worth grated)

Romano cheese (1/4 cup worth)

Cottage cheese (24 oz)

Greek yogurt

Plain lowfat vanilla yogurt

Eggs

Italian-seasoned dry bread crumbs

Red chili pepper

Red onion

Bag of red potatoes

3 red peppers

Bananas

6 pears

Dates

Nectarine

Peach

6 oranges

Cherries

6 lb fully cooked boneless ham

6 pork chops

Bacon

2 pkgs of frozen chopped spinach

Jar of maraschino cherries (6 oz)

Jar of orange marmalade (12 oz)

Jar of red pasta sauce

Pkg of thin spaghetti (7 oz)

Red quinoa

Dried apricots

Coconut chips

Natural cane sugar

[Also needed: butter, sliced almonds, honey, sea salt, all-purpose flour, oats, salt, maple syrup, lemon juice, seasoned bread crumbs, ranch salad dressing]

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Week 50

Shopping List:

Caramel ice cream topping

Chocolate ice cream

Malted milk powder

Pecans

Baker’s chocolate

Unbaked deep-dish pastry shell

6 tomatoes

Bacon

4 oz cheddar cheese

Mayonnaise

Blackberries

Bananas

Greek yogurt

Eggs

Walnuts

[Buy a 1/2 L of milk this week. Also needed: whole wheat flour, baking soda, salt, coconut oil, agave syrup or maple syrup, vanilla]

 

Breakfast: Doughnut and scrambled eggs

Lunch: Greek yogurt with blackberries and banana and 1/2 a sliced tomato drizzled with olive oil and balsamic vinegar and sprinkled with sea salt and pepper

Dinner: Tomato pie

Dessert: Chocolate malt

 

Banana Bread Doughnuts

Preheat oven to 325 degrees. Lightly coat the doughnut pan with cooking spray and set aside. Note: If you don’t have a doughnut pan, you can either make these “doughnut muffins,” or pour the batter into a bundt pan for one giant doughnut! 

In a large bowl, whisk together 1 cup of whole wheat flour, 1/2 tsp of baking soda, and 1/4 tsp of salt. Set aside.

In a medium bowl, combine 2 Tbsp of coconut oil, 2 ripe mashed bananas, 1/4 cup of agave or maple syrup, 1/2 cup of Greek yogurt, 1 lightly beaten egg, and 1 tsp of vanilla, and whisk until smooth.

Add the wet mixture to the dry mixture, and stir until just combined.

Now it’s time to fill the pan: Pour the batter into a resealable plastic bag (or a pastry bag). Cut off one corner of the bag, and squeeze batter into the prepared doughnut pan, making sure each indentation is about 3/4 full.

Top with 1/2 cup of chopped walnuts pieces, and lightly press them into the batter.

Bake for 14-16 minutes. Remove from the oven and cool in the pan for a few minutes, then carefully turn out into a wire rack and cool fully. (Note: Baking time will vary if using a different type of pan. Cook until golden and spring back when touched.)

 

Tomato Bacon Pie                                                 (This is one of my favorite recipes!)

Preheat oven to 350 degrees. Bake a deep-dish pastry shell according to package directions. Cool. Slice 3 tomatoes into 1/4 inch slices. Place tomatoes in the crust. Cook and crumble 10 strips of bacon. Sprinkle on tomatoes. Combine 1 cup of shredded cheddar cheese and 1 cup of mayonnaise in a bowl. Spoon over bacon in the center of the pie, leaving 1 inch around the edge.

Bake for 30-40 minutes. You may want to cover the edges with foil to prevent overbrowning.

 

Chocolate Malts

Combine 3/4 cup of milk, 1/2 cup of caramel ice cream topping, 2 cups of chocolate ice cream, 3 Tbsp of malted milk powder, and 2 Tbsp of chopped pecans in a blender. Cover and process until blended. Pour into chilled glasses. Sprinkle with grated chocolate, if desired.