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.

 

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Week 30

Shopping List:

Cranberry-apple juice (1 gallon)

46 oz can of pineapple juice

6 oz lemonade or orange juice concentrate

Can of pineapple rings or tidbits

Cranberries

Mint

Lemon-lime soda (like 7Up or Sprite)

1 lb of perch fillets (or haddock)

Pancake mix

Boneless sirloin tip roast (about 4 lbs)

2 envelopes of Italian salad dressing mix

Jar of mild pepper rings

18 hoagie buns

Zucchini

Cantaloupe

[Also needed: pepper, oil]

 

Lunch: Hoagie and a few slice of cantaloupe

Dinner: Perch, roasted zucchini with sea salt, pepper, and olive oil, rice, and a glass of juice

 

Italian Beef Hoagies

(This recipe is huge, so I recommend freezing half of it right away and then either thawing it out when you are finished eating the first half or saving it for another week when you find yourself short on food or money. Also note that this is a slow cooker recipe so it will take about 9 hours)

Place a 4 lb boneless sirloin tip roast that has been cut in half in a slow cooker. Combine 2 envelopes of Italian salad dressing mix and 2 cups of water and pour over meat. Cover and cook on low for 8 hours.

Remove meat and shred with a fork. This is the point where you should freeze half if you are going to. Freeze half the buns as well. Return the half you are not freezing to the slow cooker. Add half a 16 oz jar of mild pepper rings (don’t drain it) and heat through. Spoon 1/2 cup of meat mixture on a hoagie bun.

 

Perch Fillets

Pour 1 1/2 cups of lemon-lime soda in a shallow bowl. Add 1 lb of perch fillets and let stand for 15 minutes. Combine 2 cups of pancake mix and 1/4 tsp of pepper in another shallow bowl. Remove fish from soda and coat with pancake mix.

Heat 1/4 inch of oil in a large skillet over medium-high heat. Fry fish for 2-3 minutes on each side. Drain on paper towels.

 

Cranberry Quencher

Fill half your glass with cranberry-apple juice. Pour in pineapple juice until the glass is 3/4 full. Stir in a Tbsp of lemonade or orange juice concentrate. Garnish with a pineapple ring, a couple cranberries, and a couple mint leaves. Play with the juice proportions to suit your taste.