Summer Sippin’ (Dinner for Two Week 8)

Lunch: Snowball Peaches, Green Salad with Balsamic Salad Dressing, Papaya or Guava

Dinner: Hamburger Casserole or Beef Bake, Bell Pepper or Artichoke, Mint Iced Tea Cooler or Lemonade Slush

Balsamic Salad Dressing

Combine 3/4 cup of tomato juice, 1/4 cup of balsamic vinegar, an envelope of Italian salad dressing mix, and 2 tsp of sugar in a jar with a tight-fitting lid. Shake well. Store in the fridge.

Salad suggestion: Leaf lettuce and red cabbage with carrots, grilled asparagus, a can of drained mandarin oranges, chopped or dropped cherries, and cranberries

Snowball Peaches

Beat 2 packages of softened cream cheese and 2 Tbsp of apricot preserves in a small mixing bowl until blended. Drain a can of pineapple tidbits. Stir 1 cup of pineapple into cream cheese. Drain 3 cans of peach halves and place peaches cut side up on a lettuce-lined serving platter. Fill with cream cheese mixture. Garnish with fresh mint.

Tortilla Beef Bake

Preheat oven to 350 degrees. Cook 1 1/2 lbs of ground beef over medium heat in a skillet. Drain. Stir in a can of cream of chicken soup. Sprinkle 1 1/2 cups of crushed tortilla chips in a greased shallow baking dish. Top with beef mixture, a jar of salsa and 1 1/2 cups of shredded cheddar cheese.

Bake, uncovered, for 25-30 minutes. Sprinkle with 1 more cup of crushed tortilla chips. Bake 3 minutes longer.

Hearty Hamburger Casserole

Preheat oven to 350 degrees. Cook 1 lb of ground beef over medium heat in a skillet. Drain. Stir in a can of ready-to-serve chunky vegetable soup and set aside. Prepare stuffing mix according to package directions. Spoon half into a greased baking dish. Top with beef mixture, 1/2 cup of shredded cheese, and remaining stuffing. Bake, uncovered, for 30-35 minutes.

Mint Iced Tea Cooler

Steep 3 peppermint-flavored tea bags in 7 cups of boiling water for 5-10 minutes. Discard tea bags. Pour tea into a pitcher or large bowl. Stir in 1 cup of cranberry juice and 3/4 cup of pink lemonade concentrate. Cover and refrigerate overnight (so flavors can fully blend). Serve over ice.

Lemonade Slush

Combine 1 1/2 Tbsp of partially thawed lemonade concentrate, 2 Tbsp of milk, 1 1/2 Tbsp of water, 1/8 tsp of vanilla, and a drop of yellow food coloring in a blender. Cover and process. Crush 2 ice cubes. While liquid is processing, slowly add crushed ice. Process until slushy. Serve immediately. Enough for one serving.

SHOPPING LIST:

Cheddar cheese (8 oz)

2 pkgs of cream cheese

Leaf lettuce

Red cabbage

Carrot

Asparagus

3 bell peppers

2 artichokes

 Cherries

Cranberries

3 guavas

Papaya

Fresh mint

Cranberry juice

Tomato juice

2 1/2 lbs of ground beef

2 lemonade concentrates (one pink and one yellow)

Can of ready-to-serve chunky vegetable soup (19 oz)

Can of condensed cream of chicken soup

Can of pineapple tidbits

Can of mandarin oranges

3 cans of peach halves (15 oz each)

Salsa (16 oz)

Apricot preserves

Package of instant stuffing mix (6 oz)

Peppermint-flavored tea

Italian salad dressing mix

Tortilla chips

Yellow food coloring

Balsamic vinegar

[Also needed: milk, vanilla extract, sugar]

Advertisements

Salsa Sausage Quiche (Dinner for Two Week 3)

Breakfast: Quiche

Lunch: Roast beef sandwich, Chili burger, or Chili dog, Pretzel nuggets, Fig or Prune

Dinner: Chicken or Beef, Rice or Sweet potato, Bell pepper

Two Meals One Pot Take Three

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, and 2 cans of green chilies in a pot. Add a dash of chili powder and a dash of garlic powder. Heat through.

  1. Cook hamburger patty. Toast a hamburger bun if desired. Spoon chili mixture onto hamburger patty. Top with leftover vegetables, cheese, and/or condiments if you have any or just eat as a chili burger.
  2. Cook a hot dog. Zap hot dog bun in microwave for 15-30 seconds. Spoon chili mixture onto hot dogs. Add leftover sauerkraut, onions, cheese, and/or condiments, if desired or just eat as a chili dog.

Sweet and Savory Brisket

  1. Cut a 3 to 3.5 lb beef brisket in half and place half in a slow cooker. Combine 1 cup of ketchup, 1/4 cup of grape jelly, an envelope of onion soup mix, and 1/2 tsp of pepper in a bowl. Spread half over meat in slow cooker. Top with the second half of the brisket and then the rest of the ketchup mixture.
  2. Cover and cook on low for 8-10 hours. Slice brisket and serve with cooking juices. The leftovers are great zapped in the microwave as well as made into a roast beef sandwich with a little mayo.

Artichoke Chicken

  1. Preheat oven to 375 degrees. Drain and chop a can of water-packed artichoke hearts. Combine artichokes, 3/4 cup of grated Parmesan cheese, 3/4 cup of mayonnaise, and a dash of garlic powder in a bowl. Place 4 chicken breasts in a greased baking dish. Spread with artichoke mixture. Bake, uncovered, for 30-35 minutes.

Salsa Sausage Quiche

  1. Preheat oven to 375 degrees. Cook 3/4 lb bulk pork sausage in a skillet over medium heat. Drain. Transfer to an unbaked pastry shell. Sprinkle with 1 cup of shredded cheddar cheese. Lightly beat 3 eggs in a small bowl. Stir in 1 cup of salsa. Pour over cheese.
  2. Bake for 30-35 minutes. Sprinkle with another cup of cheese. Bake 5 minutes longer. Serve with extra salsa and sour cream.

Sweet Pretzel Nuggets

  1. Place a package of sourdough pretzel nuggets in a glass bowl. Combine 2/3 cup of vegetable oil, 1/3 of sugar, and 2 tsp of cinnamon in a small bowl. Pour over pretzels and toss to coat. Microwave, uncovered, for 2 minutes. Stir. Microwave 3-4 minutes longer, stirring after each minute. Cool to room temperature.

Note: It is sometimes hard to find sourdough pretzel nuggets. Regular pretzels can be used instead. One time I cut up sourdough bread into bite-sized pieces and toasted it before tossing with the oil, sugar, and cinnamon. 

SHOPPING LIST:

Sour cream (smallest one)

Cheddar cheese (8 oz)

Parmesan cheese

Eggs

Hamburger buns

Hot dog buns

6 bell peppers

6 sweet potatoes or yams

6 prunes (dried go well in salads, but eating fresh is great too)

6 figs (dried go well in salad, but fresh are great too)

Beef brisket (3-3.5 lb)

3/4 lb bulk pork sausage

4 boneless skinless chicken breast halves

Hot dogs

Unbaked pastry shell (9 inches)

Hamburger patties

Can of water-packed artichokes hearts

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

Cinnamon

Garlic powder

Mayonnaise

Ketchup

Grape jelly

Salsa (2 cups worth)

Pkg of sourdough pretzel nugget (15-18 oz)

Vegetable oil

[Also needed: Sugar, Onion soup mix, Pepper]

Week 43 – Bonus Recipe!

Shopping List:

10 flour tortillas

1 lb ground beef

2 onions

Can of condensed vegetable soup

Can of condensed cream of chicken soup

Chow mein noodles

3-4 lb boneless beef chunk roast

16 oz jar of dill pickles

Hamburger buns

Toasted pumpkin seeds

5 radishes

7 mushrooms

Red pepper

Kale

Eggs

[Also needed: cinnamon, sugar, nutmeg, vegetable oil, chili sauce, garlic. Buy a half liter of cream this week – get fat-free half-and-half, if you can]

 

Breakfast: Quiche

Lunch: Sandwich, pumpkin seeds, and cinnamon strips

Dinner: Casserole

 

Vegetable Quiche

Preheat oven to 375 degrees F. Grease a pie dish with cooking spray and set aside.

Heat 2 Tbsp of olive oil in a large saute pan over medium heat. Dice 1/2 an onion and thinly slice 2-3 radishes and throw in pan with oil. Let the onion cook until slightly translucent, but without browning, about 2-3 minutes.

Stir in 2 cups of sliced mushrooms, season with salt and fresh ground pepper, and cook until their liquid has fully evaporated, 8-10 minutes, stirring occasionally.

Add 2 minced garlic cloves and 1/2 diced red pepper, and cook for 3 more minutes. Stir in 2 cups of kale with the center rib removed and then shredded, and continue to cook until kale begins to wilt, about 2 minutes. Remove pan from heat and set aside.

In a medium bowl, whisk 4 eggs until light and fluffy. Whisk in 1 cup of fat-free half-and-half cream, 1/2 tsp of nutmeg, salt, and pepper.

Add the cooked vegetables to the pie dish. Top with egg mixture.

Bake 30-35 minutes.

Serve warm or at room temperature.

 

Dilly Beef Sandwiches

Cut a 3-4 lb boneless beef chunk roast in half and place in a slow cooker. Add a 16 oz jar of dill pickles with juice, 1/2 cup of chili sauce, 2 minced garlic cloves, and 2-3 thinly sliced and chopped radishes. Cover and cook on low for 8-9 hours.

Discard pickles. Remove roast. When cool enough to handle, shred the meat. Return to the sauce and heat through. Using a slotted spoon, fill a bun with about 1/2 cup of meat mixture.

 

Saucy Beef Casserole

Preheat oven to 350 degrees. Cook 1 lb of ground beef, a medium chopped onion, and a thinly sliced radish in a skillet over medium heat. Drain. Stir in a can of condensed cream of chicken soup and a can of condensed vegetable soup. Transfer to a greased baking dish.

Cover and bake for 25-30 minutes. Uncover and sprinkle with 3/4 cup of chow mein noodles. Bake 5 minutes longer.

 

Fried Cinnamon Strips

Combine 1 cup of sugar, 1 tsp of ground cinnamon,  and 1/4 tsp of nutmeg in a large Ziplock and set aside. Cut 10 8 inch flour tortillas into 3″x2″ strips. Heat 1 inch of oil in a skillet or electric fry pan to 375 degrees. Fry 4-5 strips at a time for 30 seconds on each side. Drain on paper towels.

While still warm, place strips in bag with sugar mixture. Shake gently to coat. Eat right away or in an air-tight container.

Week 34 – Bonus Recipe!

Shopping List:

Can of apricot halves

Orange juice concentrate

Pint lemon sherbet

4 chicken breasts

12 pepperoni slices

Mozzarella cheese

Can of pizza sauce

Fresh parsley

4 hamburger buns

Can of pineapple slices

Cheddar cheese

Mushrooms

Lemon

[Buy a half liter of milk this week. Also needed: peanut butter]

 

Breakfast: Muffin

Lunch: Sandwich and a glass of lemon water

Dinner: Chicken, rice, and sauteed mushrooms

Dessert: Apricot drink

 

Frothy Apricot Drink

(This recipe yields 4 cups of drink. Only make what you can drink so I would recommend quartering or halving the whole recipe)

Place a can of apricot halves with juice, 1/2 cup of milk, and 1/4 cup of orange juice concentrate in a blender. Cover and process until smooth. Add a pint of lemon sherbet. Cover and process just until combined. Pour into glasses and drink immediately.

 

Pizza Chicken Roll-Ups

Preheat oven to 350 degrees. Flatten 4 chicken breasts to 1/4 inch thickness. Place 3 slices of pepperoni and 1 slice of mozzarella cheese on each. Roll up tightly. Secure with toothpicks. Place in a greased baking dish. Spoon pizza sauce over roll-ups.

Cover and bake for 35-40 minutes. Uncover and top with 4 more slices of mozzarella cheese. Bake 5-10 minutes longer. Sprinkle with minced fresh parsley.

 

Peanut Pineapple Bun

Preheat oven to 350 degrees. Place a hamburger bun, cut side up, on a baking sheet. Spread with peanut butter. Place a pineapple slice on the bottom half and a slice of cheddar cheese on the top. Bake for 5-7 minutes. Place cheese-topped buns over pineapple.

 

[Over the last couple months I had come $3-$7 under budget on each grocery trip. Instead of spending it on additional items, I put it away in a jar until I had enough to buy the ingredients for these delicious muffins! It costs about $30 total, but I had a lot of leftover ingredients to use for other things later.]

 

Healthy Carrot and Apple Muffins

Preheat oven to 375°F and line standard-sized muffin pan with muffin cups. In a medium bowl, whisk together 2 eggs, 1/2 cup of maple syrup, 1/2 cup of olive oil, 6 oz of yogurt, and 2 tsp of vanilla. Set aside. In a large bowl, stir together 1/2 cup of quick-cooking oats, 2 cups of whole wheat flour, 2 tsp of baking soda, 1/4 tsp of ground nutmeg, 1/2 tsp of ground cinnamon, 1 tsp of ground ginger, and 1/2 tsp of salt until thoroughly mixed. Pour wet ingredients into dry and mix until all ingredients are evenly moistened. Stir in 3 peeled and grated carrots, 2 peeled and grated apples, and 1/2 cup of dried fruit (I used raisins, cranberries, and cherries).

In a small bowl, use a pastry cutter or fork to press together 1 Tbsp of cold butter, 1 Tbsp of brown sugar, and 1 Tbsp of flour until crumbly. Add 2 Tbsp of oats, 2 Tbsp of sesame seeds, and 1 Tbsp of ground flaxseed, and press together until they form a uniform crumbly mixture.

Fill each muffin cup almost to the top with batter.  Sprinkle a spoonful of the topping over each muffin.  Bake for 20-22 minutes.

Week 6

Shopping List:

1 lb of ground turkey

Bran cereal

Ketchup

Grape jelly

Lemon juice

1 3/4 lbs boneless top round steak (you may have to ask the butcher for it and if they don’t have it, ask for something similar)

Apricot preserves (You’ll find it in the jelly section. It’s like jam but with extra fruit chunks in it)

Steak sauce

Shake n Bake seasoned coating mix

1 lb of ground beef

Hamburger buns

Lettuce

Lime

Broccoli

Almond milk

 

Breakfast: Bran cereal with almond milk

Lunch: Burger or turkey meatballs with rice and a glass of water with a wedge of lime to liven things up a bit

Dinner: Steak, half a hamburger bun with butter, lettuce and broccoli salad with honey mustard dressing

 

Turkey Meatballs

Combine 1 lb of ground turkey and 1/4 cup of bran cereal in a bowl and mix well. Shape into 1 inch balls. Combine 1 14 oz bottle of ketchup, 1 cup of grape jelly, and 3 Tbsp of lemon juice in a Dutch oven and bring to a boil. Add meatballs. Reduce heat and simmer, uncovered, for 30-35 minutes, stirring several times.

 

Apricot Round Steak

Place steak on broiler pan rack and broil for 6-8 minutes on each side. Meanwhile, in a pot, combine 3/4 cup of apricot preserves, 1 Tbsp of lemon juice, 1/2 tsp of salt and 1/8 tsp of hot pepper sauce. Cook until preserves are melted. Set aside 1/2 cup and brush remaining sauce over steak.

Broil 2 minutes longer. Slice meat on the diagonal and serve with remaining apricot sauce.

 

Oven-Baked Burgers

Preheat oven to 350 degrees. Combine 1/4 cup of steak sauce and 2 Tbsp of Shake n Bake in a bowl. Crumble beef over mixture and mix until combined. Shape into 4 patties. Measure out 1/3 cup of Shake n Bake. Dip both sides of patties in coating.

Place on an ungreased baking sheet. Bake for 20 minutes, turning once. Serve on buns with lettuce, leftover cheese if you have any, and/or mustard and/or BBQ sauce, if you want.