Golden Game Hens (Dinner for Two Week 26)

Breakfast: Scones

Lunch: Taco Dogs + pears, rhubarb, strawberries, watermelon

Dinner: Sweet ‘n’ Sour Chicken, Golden Game Hens, Mexicali Pork Chops, rice or potatoes, eggplant, endive, asparagus

Spicy Cherry Chocolate Souffles

  1. In a small pot, bring 3/4 cup of dried tart cherries and 1 1/2 cups of water to a boil.  Reduce to a simmer and simmer for 8-10 minutes.  Blend until smooth in a blender and return to low heat.  Stir in 2 Tbsp of coconut sugar, 3/4 tsp of freshly ground grains of paradise, and 1 1/2 Tbsp of coconut or regular rum, and cook for an additional 2-3 minutes.  Remove from heat and set aside.
  2. Preheat oven to 375°F.  Lightly butter four ramekins.  Tap a small amount of granulated sugar into each ramekin, and gently shake so that the sugar coats all edges.  Tap out extra sugar.
  3. In a double boiler, melt 4 oz of semi-sweet chocolate, 2 tsp of salted butter, and 3 Tbsp of whole milk over gently simmering water, stirring constantly.  When smooth, remove from heat and quickly whisk in 2 egg yolks.  Set aside.
  4. In a medium bowl, beat 2 egg whites and 1/8 tsp of cream of tartar until soft peaks form.  Slowly add 2 Tbsp of coconut sugar, beating all the while.  Beat until stiff but not dry.
  5. Fold egg whites into chocolate mixture in two batches.  Gently spoon batter into each of the ramekins, filling about 3/4 of the way full.  Place ramekins on a baking sheet and bake for 16 minutes.  When they are done they will have risen to the edge of the ramekin or above it, the tops will be beginning to crack, and the centers will still be very moist.  Serve warm with cooled cherry sauce and fresh whipped cream.

Mexicali Pork Chops

Rub an envelope of taco seasoning over 4 boneless pork loin chops. Cook chops in 1 Tbsp of vegetable oil in a skillet over medium-high heat about 9 minutes. Serve with salsa.

Golden Game Hens

Preheat oven to 350 degrees. Loosely stuff 6 Cornish game hens with a sliced tart apple and a sliced onion. Place on a rack in a shallow baking pan. Combine 1/4 cup of melted butter and 1/4 cup of soy sauce. Brush over hens.

Bake, uncovered, for 50-60 minutes, basting occasionally.

Sweet n Sour Chicken Casserole

Preheat oven to 350 degrees. Cook rice according to package directions. Cook and cube two chicken breasts. Combine 2 cups of chicken, a drained can of unsweetened pineapple chunks, a jar of apricot preserves or spreadable fruit, a can of cream of chicken soup, and a drained can of water chestnuts in a bowl. Transfer to a greased baking dish. Bake, uncovered, for 30 minutes. Serve over rice.

Taco Dogs

Prepare a 1 lb package of hot dogs according to package directions. Place a slice of process American cheese and a hot dog in a taco shell. Top each taco with 3 Tbsp of warmed baked beans.

SHOPPING LIST:

Process American cheese slices (like Kraft singles)

Whipped cream

Scones

3 endives (purple if you can find it)

Eggplant

Onion

Potatoes

Asparagus

Strawberries

Watermelon

Lemon

6 pears

Rhubarb

Apple (Pick a tart variety)

Hot dogs

4 boneless pork loin chops

2 boneless skinless chicken breast halves

6 Cornish game hams (20 oz ea)

Can of baked beans

Can of unsweetened pineapple chunks (20 oz)

Can of condensed cream of chicken soup (11 oz)

Can of water chestnuts (8 oz)

Jar of apricot preserves or spreadable fruit (12 oz)

Salsa

Grains of paradise

Envelope of taco seasoning

Dried tart cherries

Hard taco shells

Rice

Coconut rum or regular rum

[Also needed: dried tart cherries, butter, soy sauce, vegetable oil, all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, olive or canola oil, milk or buttermilk, icing sugar, cornstarch, lemon juice, almonds or almond meal]

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Week 37

Shopping List:

Cream cheese

Garlic powder

Pkg of frozen creamed spinach

Swiss cheese (enough for 2 cups diced)

2 unsliced loaves of Italian or French bread (1 lb each) – I prefer French

2 bags of Tortilla chips – 1 regular and 1 ranch-flavored

Can of chili with beans (40 oz)

Can of chopped green chilies (4 oz)

Can of sliced ripe olives (2 oz)

8 oz of cheddar cheese

Pkg of refrigerated breadstick dough

Hot dogs

5 peaches

Bag of potatoes

Large zucchini

Popsicle sticks (optional)

[Also needed: ketchup, mustard, ranch salad dressing]

 

Lunch: Dog in a sweater, spinach dip with bread and tortilla chips, and a peach

Dinner: Casserole and potatoes (I like to spoon the casserole right on top of a diced roasted potato)

 

Dogs in a Sweater

Preheat oven to 350 degrees. Separate an 11 oz package of refrigerated breadstick dough. Roll each piece into a 15 inch rope. Insert Popsicle sticks into hot dogs lengthwise, if you want, for easier eating. Starting at one end, wrap dough in a spiral around hot dog. Pinch ends to seal.

Place 1 inch apart on a baking sheet that has been coated with non stick cooking spray. Bake for 18-20 minutes. Serve with ketchup, mustard, and/or ranch salad dressing for dipping.

 

Chili Casserole

Preheat oven to 350 degrees. Combine a can of chili with beans, a can of chopped green chilies, a drained can of sliced ripe olives, 2 cups of shredded cheddar cheese, and 2 cups of crushed ranch-flavored tortilla chips in a bowl. Transfer to a greased baking dish. Bake, uncovered, for 30-35 minutes.

 

 

Creamy Swiss Spinach Dip

Beat a softened package of cream cheese and 1 tsp of garlic powder in a small glass mixing bowl until smooth. Stir in a thawed packaged of creamed spinach and 2 cups of diced Swiss cheese. Cover and microwave for 5-8 minutes, stirring occasionally.

Meanwhile, if you are serving this for company, cut a 4 inch circle in the center of one loaf of Italian or French bread. Remove bread, leaving 1 inch at the bottom of loaf. If you are not sharing this dish, or don’t care about presentation, skip this step. It looks awesome but if you don’t finish all the dip on the first day you make it, the bread dish gets soggy, gross, and inedible. I just dipped out of the bowl and it tastes the same.

I cubed one loaf of French bread and sliced another for variety. If you made the bread bowl, it will probably be easier if you cube the bread that came out of the middle. Then spoon the hot spinach dip into the shell, or don’t. Eat dip with bread cubes or slices or tortilla chips.

Week 18 – Special Week! 5 Recipes!

Shopping List:

Jar of sharp American cheese spread (like Cheez Whiz)

Orange marmalade

Seasoning salt

Beef flank steak (1 1/2 lbs)

Hot dogs

Chili sauce

Bread

3 green peppers

3 grapefruits

Whole wheat flour

Eggs

Coconut oil

Unsweetened applesauce

Natural creamy peanut butter

Cranberry juice (2 quarts)

[Also needed: butter (you’ll need 2 sticks of unsalted, 1 stick of your choice), all-purpose flour, lemon-pepper seasoning, vegetable oil, dill pickle relish, regular mustard, salt, leftover jam/jelly – you should still have grape and plum or apple left]

 

Breakfast: Pop tart and eggs

Lunch: Sandwich, turnover, and 1/2 a grapefruit

Dinner: Steak, potatoes, and 1/2 a green pepper

Dessert: Cupcake

 

Orange Marmalade Turnovers

Preheat oven to 350 degrees. Combine 1/2 cup of softened butter and a jar of sharp American cheese spread in a bowl. Add 1 cup of all-purpose flour. Stir until mixture forms a ball. Cover and refrigerate for 1 hour.

On a lightly floured surface, roll dough to 1/8 inch thickness. Cut into 3 inch circles. Place 1/2 tsp of orange marmalade on each circle. Fold pastry over and seal edges with a fork. Cut slits in top of pastry.

Place 2 inches apart on ungreased baking sheets. Bake for 5-9 minutes. Remove to wire racks to cool.

 

Seasoned Flank Steak                                                                            (Note: Steak must marinate for 1-2 hours)

Combine 1/4 cup of vegetable oil, 2 Tbsp of water, 2 Tbsp of lemon-pepper seasoning, and 2 tsp of seasoning salt in a large Ziplock. Add a 1 1/2 lb beef flank steak. Seal bag and turn to coat. Refrigerate for 1-2 hours, turning occasionally. [2 is better if you can wait that long]

Grill steak, uncovered, over medium-hot heat for 6-12 minutes.

 

Hot Dog Sandwiches

Mince 6 hot dogs. Combine hot dogs, 1/2 cup of dill pickle relish, 1/4 cup of chili sauce, and 2 Tbsp of mustard in a small bowl. Mix well. Spread on six pieces of bread and top with another piece of bread. Freeze for up to 2 months. Remove sandwich from the freezer at least 4 hours before serving.

 

Whole Wheat Toaster Pastries (aka Pop Tarts!)

Preheat the oven to 375 degrees and line a large baking sheet with parchment paper.

Put 2 1/4 cup of whole wheat flour and 1/2 tsp of salt in a food processor with the dough blade and pulse it together briefly.

Meanwhile fill a glass measuring cup with ½ cup water and add a few ice cubes to it.

Take 1 cup of unsalted cold butter straight out of the fridge and cut it into ½ inch chunks. Sprinkle the pieces of butter on top of the flour in the food processor. Be careful to spread out the butter as opposed to letting it all clump together in one piece.

Turn on the food processor and blend until the mixture resembles a crumbly meal. While the food processor is still running add ⅓ cup water through the top. Watch the dough come together and add 2 – 3 more teaspoons of water as needed so a dough ball will form. If some of the dough is in a ball and some is stuck to the sides that is okay…you can fix it with your hands. At this point the dough could be stored in the fridge in plastic wrap for up to 3 days or in the freezer (in a freezer safe container) for up to 6 months.

Remove the dough from the food processor and put it on a lightly floured counter or large cutting board. With a rolling pin (and another sprinkling of flour) flatten out the dough to one big rectangle or square that’s no more than a quarter inch thick. Trim any uneven ends and use those to patch other edges as necessary.

Using a knife cut out 14 to 16 rectangles of dough. Actually you could make them any shape or size that you want at this point. Lay half of your dough shapes onto the parchment lined baking sheet. Spoon about a tablespoon of jam down the middle of those bottom dough pieces.

Top them with matching dough shapes and seal around the edges by pushing down with a fork. Make a few holes in the top with the fork as well. Lastly, brush the tops of the uncooked toaster pastries with the egg wash (1 egg beaten with a splash of water).

Bake for 18 – 24 minutes. Cool the cooked pastries on a cooling rack (if you have one) then either eat them right away or store them in the fridge for 3 days or the freezer for several months. They can be eaten cold or reheated. Enjoy!

 

Sugar-Free Gluten-Free Chocolate Cupcakes

Preheat the oven to 375°F.

Line a muffin pan with 6 paper cups.

Combine 1/2 cup of almond flour, 3/4 tsp of baking powder, 1/8 tsp of salt, 1/2 cup of unsweetened cocoa powder, 1 tsp of espresso powder, and 4 packets of Stevia together in a bowl. Set aside.

In another smaller bowl, combine 5 tsp of melted coconut oil, 1/2 cup of unsweetened applesauce, 2 eggs, and 2 tsp of vanilla extract.

Pour the wet ingredients over the dry ingredients and stir until combined.

Fill the paper cups 3/4 full.

Bake for 15-20 minutes.

Allow the cupcakes to cool for 5 minutes in the pan, then transfer them to a cooling rack to cool completely.

Mix 3 Tbsp of melted coconut oil, 1/4 cup of natural creamy peanut butter, 1/4 cup of unsweetened cocoa powder, and 2 packets of Stevia together and spread a little bit on each cupcake.

Week 17

Shopping List:

Butterscotch ice cream topping

Vanilla ice cream

Granola cereal

Mini semisweet chocolate chips

Caraway seeds

Hot dogs

Swiss cheese

Apple

1 lb ground beef

Onion

Envelope of taco seasoning

2 tubes of large refrigerated biscuits

8 oz of cheddar cheese

3 cans of your favorite soup

Bag of premixed salad

[Buy a 1 L of milk this week. Also needed: sauerkraut and Thousand Island dressing]

 

Breakfast: Oatmeal

Lunch: Taco puff and soup or salad

Dinner: Reuben casserole

Dessert: Milkshake

 

Granola Chip Shakes

Combine 3/4 to 1 cup of milk, 2 Tbsp of butterscotch topping, and 2 cups of vanilla ice cream in a blender. The amount of milk you use will depend on how soft or hard your ice cream is and how thick or runny you like your milkshakes. Cover and process until smooth. Pour into a chilled glass.

Drizzle with 2 Tbsp of butterscotch ice cream topping. Sprinkle with 1/4 cup of granola and 1 Tbsp of miniature semisweet chocolate chips. Use a knife to swirl topping into shake. Top with another 1/4 cup of granola and 1 Tbsp of chocolate chips. Makes one big milkshake. Split recipe in half if you want a smaller one.

 

Reuben Dogs

Preheat oven to 350 degrees. Rinse and drain 1 cup of sauerkraut. Place in a greased baking dish. Sprinkle with 2 tsp of caraway seeds, 1/2 a chopped onion and a peeled and cubed apple. Top with 8 halved-lengthwise hot dogs. Bake, uncovered, for 15-20 minutes. Sprinkle with 1 cup of shredded Swiss cheese. Bake 3-5 minutes. Serve with Thousand Island salad dressing.

 

Taco Puffs

Preheat oven to 400 degrees. Cook 1 lb of ground beef and 1/2 cup of chopped onion in a skillet over medium heat. Drain. Add an envelope of taco seasoning and prepare according to package directions. Cool slightly.

Open one tube of large refrigerated biscuits and flatten the biscuits into 4 inches circles. Place in greased baking pans. Spoon 1/4 cup of meat mixture onto each biscuit. Top each with two cheddar cheese slices or 1/4 cup of shredded cheese. Open a second tube of large refrigerated biscuits and flatten. Place on top of the cheese and meat mixture and pinch edges to seal tightly. Bake for 15 minutes.

Week 13

Shopping List:

Saltine crackers (like the ones you put in soup)

Process American cheese slices (like Kraft singles)

Ketchup

Hot dogs

4 chicken breasts

Slivered almonds

Can of cream-style corn

Can of cream of potato soup

Can of minced clams

Bacon

3 endives

Cherries

Raisins

Maple sugar

Toaster pastry (Cuz, what the heck, treat yourself)

[Plus mustard and relish. Buy a half-liter of half-and-half cream this week. ]

 

Breakfast: Toaster pastry

Lunch: Soup, crackers, and cherries

Dinner: Chicken, rice, and endives

 

Hot Diggety Dogs

Preheat oven to 350 degrees. Place 20 saltine crackers on a lightly greased baking sheet. Top with 5 quartered slices of process American cheese and ketchup, mustard, and/or relish. Cut two hot dogs each into 10 slices. Place one slice on each cracker. Bake for 10-12 minutes.

 

Corny Clam Chowder

Combine a can of cream-style corn, a can of cream of potato soup, and 1 1/2 cups of half-and-half cream in a pot. Heat through. Stir in a can of drained minced clams. Heat through. Garnish with 6 strip of cooked and crumble bacon.

 

Almond Chicken

Cook 4 chicken breasts in 2 Tbsp of butter in a skillet, about 20 minutes. Transfer to serving plate and keep warm. Add 1/3 cup of slivered almonds and 3 Tbsp of butter to the skillet. Cook and stir just until almonds are lightly browned. Stir in 3 Tbsp of lemon juice. Heat through and then spoon over chicken.

 

Oatmeal Suggestions:

Try these combinations with your homemade instant oatmeal base…

– Dried fruit, nuts, and brown sugar (I like dried apples and almonds best)

– Raisins, cinnamon, and brown sugar

– Maple sugar, brown sugar, and cinnamon