Fruit Galore! (Dinner for 2 Week 6)

Lunch: Sunshine Salad or Fruit Salad with Maple Cream Fruit Topping; Pear or Date; Roasted Mixed Nuts

Dinner: Turkey Broccoli Hollandaise or Fisherman’s Specialty; Black Salsify or Eggplant; Mock Champagne Punch

Maple Cream Fruit Topping

Combine 1 Tbsp of all-purpose flour, 3/4 cup of maple syrup, and 1 egg in a pot until smooth. Ad 1 Tbsp of butter. Bring to a boil. Boil and stir for 2 minutes. Cover and refrigerate until completely cooled. Whip 1 cup of heavy whipping cream. Fold whipped cream into flour-maple syrup-egg-butter mixture.

Spoon on top of fruit salad or sliced melons.

Fruit Salad Suggestion: Sliced strawberries, bananas, kiwis, cubed honeydew melon, and squeeze a lime on top of everything to keep fruit tasting fresh and to prevent browning in the fridge.

Sunshine Salad

Drain a can of pineapple tidbits and a can of mandarin oranges, but reserve the liquid. Combine a package of instant lemon pudding with reserved fruit juices in a large bowl. Fold in pineapple, oranges, and 1 cup of quartered strawberries. Chill for at least 2 hours. Add a few slices of banana to each serving just before eating.

Turkey Broccoli Hollandaise

Cook and cube two turkey or chicken breasts or use leftover cooked chicken or turkey from a previous dinner. You will need approximately two cups worth.

Preheat oven to 325 degrees. Place 1 inch of water and 1 cup of fresh broccoli florets in a saucepan. Bring to a boil. Reduce heat. Cover and simmer for 5-8 minutes. Meanwhile, prepare a package of stuffing mix and an envelope of hollandaise sauce mix according to package directions.

Spoon stuffing into a greased baking dish. Top with 2 cups of cooked chicken or turkey. Drain broccoli. Arrange over turkey/chicken. Spoon sauce over the top. Sprinkle with a can of french-fried onions. Bake, uncovered, for 25-30 minutes.

Fisherman’s Specialty

Crush 30 crackers into a pie dish or shallow bowl. Beat 2 eggs and a tsp of lemon-pepper seasoning in another shallow bowl. Dip 6 bluegill, crappie, or perch fillets in egg mixture, then coat with cracker crumbs. Sprinkle with another tsp of lemon-pepper seasoning.

Heat 1/4 inch of vegetable oil in a skillet. Fry fillets for 3-4 minutes on each side.

Roasted Mixed Nuts

Preheat oven to 300 degrees. Combine 1 lb of mixed nuts 1/4 cup of maple syrup in a bowl. Mix well. Sprinkle with 2 Tbsp of brown sugar and an envelope of ranch salad dressing mix. Stir gently to coat.

Spread in a greased baking pan. Bake for 20-25 minutes. Cool. Store in an airtight container.

Mock Champagne Punch

Combine equal parts of white grape juice and ginger ale in a punch bowl or individual glasses. Garnish with strawberries and raspberries.

SHOPPING LIST:

Heavy whipping cream

Eggs

Broccoli florets

6 black salsify roots

Eggplant

2 bunches of bananas

2-3 flats of strawberries

2 flats of raspberries

Honeydew melon

Lime

3 kiwis

6 pears

6 dates (If you don’t like to eat them on their own, chop them up and add to green salads)

6 bluegill, perch, or crappie fillets (2-3 oz each)

Chicken or turkey (use leftovers, breasts, deli, whatever works, but you will need roughly 2 cups worth)

1 lb mixed nuts

Saltine crackers

Can of french-fried onions

Can of pineapple tidbits (20 oz)

Can of mandarin oranges (11 oz)

Package of instant lemon pudding

Package of stuffing mix (6 oz)

Hollandaise sauce mix

Ranch salad dressing mix

Lemon-pepper seasoning

Ground cloves

White grape juice

Ginger ale

Maple syrup

All-purpose flour

[Also needed: brown sugar, vegetable oil, butter]

Week 14

Shopping List:

Cream cheese

Dried thyme

Dried parsley flakes

Crackers (You probably have saltines leftover from last week, but get another box of a different kind so you have some variety for the spread we’re making this week)

Small broccoli florets (fresh or frozen) or asparagus

Envelope of hollandaise sauce mix or cheese sauce mix

8 oz of sliced deli turkey

8 oz of sliced deli ham

Sourdough bread

1 lb salmon fillet

Dill weed

Reduced-fat plain yogurt

Salt-free seasoning blend

Green beans

Cranberries

[Garlic and sugar also needed]

 

Breakfast: Oatmeal

Lunch: Sandwich, crackers with spread, and cranberries

Dinner: Salmon, rice, and green beans

 

Creamy Thyme Spread

Combine a package of cream cheese, 1 tsp of dried thyme, 1 tsp of dried parsley flakes, and 1 tsp of minced garlic in a bowl and mix well. Cover and refrigerate until serving. Serve with crackers.

 

Open-Faced Sandwich Supreme

(This recipes yields enough veggies, sauce, and protein for 4 sandwiches. You will have extra bread. It is absolutely imperative that you divide the sauce into four portions before you make it as hollandaise sauce cannot be reheated and cheese sauce is never as good the second time either. If you can eat 2 sandwiches at once, make half the sauce. If you are just doing one, make a quarter. Cook all the veggies the first time though so next time you make a sandwich, it’ll be faster)

Cook 3 cups of broccoli or 3 cups of asparagus in a small amount of water in a pot until tender and drain. Prepare the hollandaise sauce or cheese sauce according to the package directions (remember that you divided it!). Warm 2 oz of turkey and 2 oz of ham, if you want. Layer over a slice of toasted sourdough. Top with broccoli/asparagus and sauce.

 

Salmon with Dill Sauce

Preheat oven to 375 degrees. Place a 1 lb salmon fillet in a baking dish coated with nonstick cooking spray. Sprinkle with 1/2 tsp of dill. Cover and bake for 20-25 minutes.

Meanwhile, combine 1/2 cup of reduced-fat plain yogurt, 1/2 tsp of sugar, 1/2 tsp of salt-free seasoning blend, and 1 tsp of dill in a small pot. Cook and stir over low heat until warmed. Serve with salmon.