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.

Cherry Ham

Can of cherry pie fillingphoto (10)

Mustard

Brown sugar

  1. Combine cherry pie filling, 1/2 tsp of mustard, and 1 Tbsp of brown sugar in a pot. Bring to a boil. Reduce heat and simmer 5-10 minutes.

http://youtu.be/jU14XLwK0bk

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]

Apple Cinnamon Breakfast Bars (Dinner for Two Week 19)

Breakfast: Pineapple Ham Bake, Apple Cinnamon Breakfast Bars, or Yogurt

Lunch: Leftovers + prunes, figs, grapes, raisins

Dinner: Italian Flank Steak, Mini Sausage Pizzas, or Honey Mustard Chicken, rice or potatoes with onion, parsnip and shallot

Dessert: Key-Lime Avocado Pie

Italian Flank Steak

Combine 2 envelopes of fat-free Italian salad dressing mix, 2 Tbsp of vegetable oil, and 1 Tbsp of lemon juice. Brush onto both sides of a 1 lb flank steak. Place in a shallow dish. Cover and refrigerate for at least 8 hours.

Grill over hot heat for 3 minutes per side.

Mini Sausage Pizzas

Preheat oven to 425 degrees. Cook 1 lb of bulk pork sausage in a large skillet over medium heat. Drain well. Beat 2 5 oz jars of sharp American cheese spread, 1/4 cup of butter, and 1/4 tsp of cayenne pepper in a small mixing bowl. Stir in sausage. Split 12 English muffins. Spread cheese mixture on cut sides of each muffin half.

Place on a baking sheet and bake for 8-10 minutes.

This pizzas freeze really well. Wrap them individually and freeze for up to 2 months. When ready to eat, unwrap, place on a baking sheet, and bake at 425 degrees for 10-15 minutes. 

Key-Lime Avocado Pie

To make the crust: In a food processor, combine 3/4 cup of shredded unsweetened coconut, 1/4 cup of unsalted macadamia  nuts, 1/2 tsp of lime zest, and 1/8 tsp of salt, and chop coarsely. Add 1 tsp of lime juice and 1/2 cup of chopped dates and process until it sticks together. Sprinkle a 9″ pie plate with 2 Tbsp of coconut and pat the crust on top and up the sides of the plate. Chill while making filling.

To make filling: Combine 1 1/2 cup of avocado, 1/3 cup of fresh lime juice, 1/3 cup of honey or agave, 4 Tbsp of refined coconut oil, and 1/4 tsp of salt in a blender. Blend until smooth. You may have to add more lime juice and honey/agave depending on the moisture in the avocado. If it needs more liquid, I recommend adding equal parts of both. Adjust flavors to taste. Pour over crust and chill 4-6 hours. Garnish with zest of half a lime and some lime slices.

Note: Unrefined coconut oil can be used, but it will give the pie a more coconut flavor. I prefer it that way, but some like the traditional key-lime flavor better. 

Apple Cinnamon Breakfast Bars

Preheat oven to 375 degrees. Line a baking pan with parchment paper so that the paper comes over the sides. (You’re going to lift it up later to easily remove the bars from the pan without making a mess.)

Mix 1/2 cup of vanilla whey protein powder, 1/4 cup of your choice of flour, 1/2 cup of rolled oats, 1/2 cup of spelt flakes, 1/3 cup of spelt bran, 1/4 cup of wheat germ, 1/2 tsp of sea salt, 2 tsp of cinnamon, 1/4 tsp of nutmeg, 1/8 tsp of cardamom, 1/8 tsp of allspice, 1/2 cup of organic dried apples and 1/2 cup of peeled and grated apple in one bowl.

Mix 2 Tbsp of honey or agave, 1/2 cup of unsweetened applesauce, 2 Tbsp of melted coconut butter, and 1 tsp of vanilla in another bowl.

Combine well by stirring with a spoon. The batter should be chunky.

Pour the batter into the lined baking pan and use another piece of parchment and even off the surface.

Bake for 20 minutes.

Remove the pan from the oven and lift the parchment paper ‘handles’ out. Allow the bars to cool for about 15 minutes and then slice into 8 even rectangles.

Pineapple Ham Bake

Preheat oven to 350 degrees. Combine 2 undrained cans of crushed pineapple, 2/3 cup of packed brown sugar, 1 Tbsp of vinegar, and 2 tsp of ground mustard in an ungreased baking dish. Mix well. Cut 1 lb of fully cooked ham into bite-size pieces. Stir into pineapple mixture. Bake, uncovered, for 30-40 minutes. Serve with a slotted spoon.

Honey-Mustard Chicken

Flatten 4 chicken breasts to 1/4 inch thickness. Combine 1 cup of dry bread crumbs and 1 tsp of Dijon mustard in a shallow bowl or pie plate. Combine 3 Tbsp of honey and 2 Tbsp of Dijon mustard in another shallow bowl or pie plate.  Dip chicken in honey-mustard mixture and then coat with crumbs.

Cook chicken in 2 Tbsp of butter in a nonstick skillet over medium heat on both sides for about 8 minutes.

SHOPPING LIST:

Yogurt

Gluten-free pie crust (9″)

12 English muffins

Bread

Onion

3 parsnips

2 avocados

Lrg bag of potatoes

Shallot

Prunes (6 loose or a container)

6 figs

Apple

4 limes (or 1 lime, plus lime juice)

Dates

Lemon (or lemon juice)

Grapes

1 lb flank steak

1 lb bulk pork sausage

4 boneless, skinless chicken breast halves

2 cans of crushed pineapple (8 oz each)

Dried apples (organic preferably)

Raisins

Spelt flakes

Spelt bran

Allspice

2 envelopes of fat-free Italian salad dressing mix

Coconut butter

Refined coconut oil

2 jars of American cheese spread [like Cheez Whiz] (5 oz ea)

Frozen blueberries

[Also needed: lemon juice, vegetable oil, shredded (unsweetened) coconut, unsalted macadamia nuts, dry bread crumbs, ground mustard, salt, Dijon mustard, vanilla whey protein powder, honey, flour, rolled oats, cinnamon, nutmeg, butter, sea salt, wheat germ, cardamom, brown sugar, agave nectar/syrup, vanilla, cayenne pepper, vinegar, unsweetened applesauce]

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]

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]

Chuck Wagon Dinners (Dinner for Two Week 4)

Breakfast: Smoothie

Lunch: Burger or Chili Baked Potato, Cheese Wedges, bananas or strawberries

Dinner: Chicken Cordon Bleu or Cube Steak; rice or baked potato; mixed vegetables

Chuck Wagon Burgers

Preheat oven to 375 degrees. Combine 2 lbs of ground beef, an envelope of onion soup mix, and 1/2 cup of water in a bowl. Mix well. Shape into 8 3/4 inch patties. Grill, uncovered, or broil 4 inches from the heat for 5-6 minutes on each side.

Meanwhile, take apart a tube of large refrigerated biscuits on an ungreased baking sheet. Sprinkle with an 1/8 tsp of seasoning salt. Bake for 12-14 minutes. Split. Top each biscuit with a hamburger.

5-Can Chili Topping

Combine a can of chili with beans, a drained can of mixed vegetables, a drained can of whole kernel corn, a can of diced tomatoes, and a can of green chilies in a pot. Heat through.

Baked Potatoes (4 Methods – Pick the one that works best for your schedule!)

Rub potatoes with olive oil, sprinkle with salt and pepper, and prick them with the tines of a fork.

  1. The original method for (crispy skins): Preheat oven to 425 degrees. Lay potatoes directly on the rack or place on a baking sheet. Bake for 45-60 minutes.
  2. The traditional method (soft skins): Preheat oven to 435 degrees. Wrap potatoes in tin foil. Lay potatoes directly on the rack or place on a baking sheet. Bake for 45-60 minutes.
  3. The quickest method (soft skins): Place potatoes in a glass dish and microwave for 5 minutes. Turn over and microwave another 3-5 minutes.
  4. The working-girl method (soft skins): Wrap potatoes in tin foil and place in slow cooker. Cook on low for low for 8-10 hours.

Top with chili, sour cream, chives or green onions, cooked and crumbled bacon, and cheddar cheese.

Broiled Chicken Cordon Bleu

Place 4 chicken breasts on the rack of a broiler pan. Broil 4 inches from the heat for 3 minutes. Turn and broil 3 minutes on the other side. Brush with 1/4 cup of melted butter. Continue turning and basting about 4 minutes.

Place a slice of deli meat on each chicken breast. Broil for 1-2 minutes. Spread 1 Tbsp of honey mustard dressing over each. Top with a slice of deli cheese. Broil for 30 seconds.

Note: You can do them all the same if you want, as in all with ham and Swiss, for example. I like to make them all different so it feels like a different meal when we reheat leftovers the next day. Plus, I prefer stronger flavored cheeses, like sharp cheddar and Monterey Jack, while my boyfriend prefers milder ones, like mozzarella and Swiss. With a variety to choose from, it kind of feels like we went out for dinner at a restaurant!

Seasoned Cube Steaks

Combine 1 cup of soy sauce, 1 tsp of dried minced garlic, and 1 tsp of dried minced onion in a large Ziplock bag. Add 4 cube steaks. Seal bag and turn to coat. Refrigerate for 30-45 minutes, turning once.

Drain and discard marinade. Place steaks on a greased broiler pan. Broil 4 inches from the heat for about 4 minutes on each side. Serve with mixed vegetables and rice or baked potatoes.

Cheese Wedges

Cut a package of extra sharp cheddar cheese into 1/2 inch slices. Cut each slice in half diagonally. Combine 1/3 cup of seasoned dry bread crumbs and 1/2 tsp of crushed red pepper flakes in a shallow bowl. [Note: You can omit crushed red pepper flakes if you don’t like spice.] Beat an egg in another bowl. Dip cheese triangles into egg, then in crumb mixture.

Place on a greased baking sheet. Broil 4 inches from the heat for 2-3 minutes. Serve cheese wedges warm with pizza sauce for sipping.

Strawberry Banana Shakes

Place 2 Tbsp of milk, 1/2 cup of strawberry ice cream,  and 1/2 firm banana (sliced) in a blender. Cover and process until smooth. Pour into glasses. Garnish with whipped cream and a strawberry, if desired.

SHOPPING LIST:

Extra sharp cheddar cheese (9 oz)

4 thin slices of deli cheese (I got one Swiss, one mozzarella, one Monterey Jack, and one cheddar)

Whipped cream

Sour cream

Eggs

Tube of large refrigerated biscuits

Bananas

Strawberries

Chives or green onions

Potatoes (about 20)

4 cube steaks (1 1/4 lbs)

2 lb ground beef

4 boneless skinless chicken breast halves

4 thin slices of deli cold cuts (I got 2 ham and 2 turkey)

Bacon

Strawberry ice cream

Can of pizza sauce

Can of chili with beans

2 cans of mixed vegetables

Can of whole kernel corn

Can of diced tomatoes

Can of green chilies

Soy sauce

Honey mustard salad dressing

Rice

Envelope of onion soup mix

Crushed red pepper flakes

Dried minced garlic

Dried minced onion

Seasoning salt

[Also needed: Seasoned bread crumbs, Milk, Butter]

Tangy Pork Tenderloin (Dinner for Two Week 2)

Breakfast: Smoothie and/or Omelette

Lunch: Burrito, Reuben spread and cocktail rye bread and a Plum or Pommegranate

Dinner: Pork Tenderloin and Potatoes or Tuna Casserole and Beets

Two Meals One Pot [Take Two]

Combine 2 cans of chili with beans, 2 cans of drained mixed vegetables, 2 drained cans of whole kernel corn, 2 cans of diced tomatoes, 2 cans of green chilies in a pot, and 2 dashes of chili powder. Heat through.

a) Zap a tortilla in the microwave for 15-30 seconds. Scoop chili mixture onto tortillas and wrap up burrito-style! Add any leftover vegetables, beans, cheese, or toppings you have lying around, if you want to. It’s good with just the chili mixture too though!

b) Beat 2 eggs with a splash of milk. Spoon a couple scoops of chili mixture into a coated pan or a non-stick egg pan. After 30 seconds, pour the egg mixture on top. Do not touch it for one minute. Flip it over. If you have any leftover cheese, add it at this stage. Let cook for another mixture. Use your flipper to fold it in half and slide onto the plate.

Swiss Tuna Bake

  1. Preheat oven to 350 degrees. Combine 4 cups of cooked egg noodles, 1 1/2 cups of shredded Swiss cheese, 1 cup of mayonnaise, and a can of drained and flaked tuna in a large bowl. Spread 1/2 cup of seasoned bread crumbs into a greased baking dish. Spread noodle mixture over crumbs. Sprinkle with 1/2 cup more of seasoned bread crumbs. Bake, uncovered, for 20 minutes.

Tangy Pork Tenderloin

  1. Place 2 1lb pork tenderloins in a large Ziplock bag or shallow glass container. Combine 2/3 cup of honey, 1/2 cup of Dijon mustard, 1/2 tsp of chili powder, and 1/4 tsp of salt in a bowl. Set aside 2/3 cup. Pour remaining marinade over pork. Turn to coat. Seal or cover and refrigerate for at least 4 hours, turning occasionally.
  2. Drain and discard marinade. Grill pork, covered, over indirect medium heat for 8-9 minutes on each side. Warm the reserved sauce in a pot and serve with pork.

Reuben Spread

  1. Chop 1 lb fully cooked ham. Shred 4 cups of Swiss cheese. Drain an 8 oz can of sauerkraut. Combine ham, cheese, sauerkraut, and 1/2 cup of Thousand Island salad dressing in a glass bowl. Cover and microwave for 1 to 1 1/2 minutes, stirring once. Serve on cocktail rye bread.

Cherry Berry Smoothies

  1. Combine 1/3 cup of cherry juice, 2.5 oz of vanilla yogurt, 1/3 cup of frozen unsweetened raspberries, 6 seedless red grapes, and 1 tsp of sugar in a blender. Cover and process until well blended. Pour into a glass. Drink immediately.

SHOPPING LIST:

Vanilla yogurt

1.5 lb Swiss cheese

Eggs

Cherry juice

Cocktail rye bread

Seasoned bread crumbs

Tortillas

Seedless red grapes

6 plums

4 pommegranates

6 potatoes

6 beets

2 1lb pork tenderloins

1 lb deli ham

Frozen unsweetened raspberries

8 oz can of sauerkraut

2 cans of chili with beans

2 cans of mixed vegetables

2 cans of whole kernel corn

2 cans of diced tomatoes

2 cans of green chilies

6 oz can of tuna

Egg noodles

Vanilla whey protein powder

Oats

Chili powder

Thousand Island dressing

Dijon mustard

Mayonnaise

Baking powder

[Also needed: honey, salt, sugar]

Week 46

Shopping List:

Tube of refrigerated buttermilk biscuits

2-3 oz mozzarella cheese

Pizza sauce

12 cherry tomatoes

1 lb smoked turkey sausage (fully cooked)

2 green peppers

Onion

Rice

Envelope of Italian salad dressing mix

6 hoagie buns

12-16 oz of sliced luncheon meat (I got a variety of salami, ham, and turkey)

12 thin slices of cheese (I got a variety of Swiss, cheddar, and brick)

Bag of chips (Plain pairs the best as a side dish so it doesn’t overwhelm the main attraction of the meal)

Jar of pickles

5 figs

[Also needed: oregano, butter]

 

Lunch: Sandwich, chips, pickles, a fig, and mozzarella puffs

Dinner: Kabobs with rice

 

Hot Hoagies

Combine 3/4 cup of softened butter and an envelope of Italian salad dressing mix. Spread 1 Tbsp inside each of 6 hoagie buns. On bottom of each bun, layer one slice of meat, two slices of cheese, and another slice of meat. Replace tops. Spread 1 Tbsp of butter mixture over top of each bun.

Place on a baking sheet. Broil 6 inches from the heat for 2-3 minutes. Eat with chips and pickles.

 

Colorful Kabobs

Cut 1 lb of fully cooked smoked turkey sausage into 1/2 inch chunks. Cut 2 green peppers into 1 inch pieces. Cut an onion into wedges. Thread a cherry tomato onto six metal or soaked wooden skewers. Alternate the sausage, green pepper, and onion wedges on skewers, ending with another tomato.

Grill, uncovered, over medium-hot heat for 10-15 minutes. Remove meat and vegetables from skewers and serve over rice.

 

Mozzarella Puffs

Preheat oven to 375 degrees. Take apart a refrigerated tube of buttermilk biscuits and make an indentation in the center of each biscuit. Sprinkle with 1 tsp of dried oregano. Cut a 2-3 oz block of mozzarella cheese into 10 cubes, 3/4 inch each. Place a cube in the center of each biscuit. Pinch dough tightly around cheese to seal.

Place seam side down on an ungreased baking sheet Spread 2 Tbsp of pizza sauce over tops. Bake 10-12 minutes.

 

Week 42

Shopping List:

1 lb chicken breasts

Sour cream and onion potato chips

Spicy brown mustard

Orange

2 lb ham steak

2 cans of great northern beans (15 oz each)

2 jars of picante sauce (16 oz each)

Chicken (You need 4 cups of cooked cubed chicken. Buy a whole cooked chicken and shred it. Buy it from the deli. Use leftovers. Cook a couple extra chicken breasts. Whatever method works best for the prices in your area)

Ground cumin

Monterey Jack cheese

Corn chips

Your favorite bread or buns

Pineapple

Radicchio

Treat yourself to an Egg McMuffin one time this week. Just for fun 🙂

[Also needed: ranch salad dressing, honey]

 

Breakfast: Muffin

Lunch: Chili, chicken bites, and pineapple slices

Dinner: Ham, potatoes, and radicchio

 

Chicken Chili

Combine 2 15 oz cans of rinsed and drained great northern beans, 2 16 oz jars of picante sauce, 4 cups of cubed cooked chicken, and 2 tsp of ground cumin. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes. Sprinkle individual servings with shredded Monterey Jack cheese. Eat with crunchy corn chips and warm bread.

 

Tangy Ham Steak

Combine 1/3 cup of spicy mustard, 1/4 cup of honey, and 1/2 tsp of grated orange peel in a small bowl. Brush over one side of a 2 lb ham steak. Broil or grill, uncovered, over medium-hot heat for 7 minutes. Turn and brush with mustard mixture. Cook for about 7 minutes.

 

Ranch Chicken Bites

Preheat oven to 350 degrees. Cut 1 lb of chicken breasts into bite-size pieces. Place in a bowl. Add 1/2 cup of ranch salad dressing and stir to coat. Let stand for 10 minutes. Add 2 1/2 cups of finely crushed sour cream and onion potato chips and toss well. Place on a greased baking sheet. Bake, uncovered, for 15-20 minutes.