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]

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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 35

Shopping List:

Cream cheese

Chocolate syrup

Jar of marshmallow creme

Couple apples

Pint of strawberries

Bananas

Pkg of stuffing mix (6 oz)

2 1/2 cups of cubed deli turkey (You can use leftover turkey instead if you can get a hold of some)

Frozen cut green beeans

Jar of turkey gravy

Cantaloupe

Orange Juice

Fresh mint

3 mangoes

Onion (small)

[Also needed: pepper. lime juice, cinnamon]

 

Breakfast: Muffin

Lunch: Soup, 1/2 a mango, apple/banana/strawberries with fruit dip, and a glass of orange juice

Dinner: Turkey casserole

 

Chilled Cantaloupe Soup

Peel, seed, and cube a cantaloupe. Place cantaloupe and 1/2 cup of orange juice in a blender or food processor. Cover and process until smooth. Transfer to a large bowl. Stir in 1 Tbsp of lime juice, 1/2 tsp of cinnamon, and 1 1/2 cups of orange juice. Cover and refrigerate for at least 1 hour. Garnish with fresh mint leaves.

 

Thanksgiving in May

Preheat oven to 350 degrees. Prepare a 6 oz package of stuffing mix according to package directions. Transfer to a greased baking dish. Top with 2 1/2 cups of cubed deli turkey, 2 cups of cut green beans, a 12 oz jar of turkey gravy, a chopped onion, and pepper to taste. Cover and bake for 30-35 minutes.

 

Chocolate Cream Fruit Dip

Beat a package of softened cream cheese and 1/4 cup of chocolate syrup in a small mixing bowl. Fold in a 7 oz jar of marshmallow creme. Cover and refrigerate until you’re ready to eat it. Eat with apple wedges, fresh strawberries, and banana chunks.

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.

 

Week 19

Shopping List:

Pineapple juice

Orange juice

Ginger ale

Navel orange

Lime juice

4 chicken breasts

2 lbs ground beef

3 cans of baked beans

Can of tomato juice

Can of V8 juice

Envelope of chili seasoning

Your favorite leafy greens

3 grapefruits

Bread

Veggie of your choice to add to the greens to make a salad

[Also needed: 2 quarts of cranberry juice from last week, lemon juice, honey, soy sauce]

 

Lunch: Chili, bread, salad, 1/2 a grapefruit, and a glass of punch

Dinner: Chicken, rice, and greens

 

Picnic Fruit Punch

Combine 2 quarts of cranberry juice, 3 cups of pineapple juice, 3 cups of orange juice, and 1/4 cup of lemon juice in a large container. Slice naval orange and add to juice. Refrigerate. When you are ready to have a glass, pour 2 parts juice to 1 part ginger ale with some ice and an orange slice. You can play with the portions depending on how sweet/bubbly you like your punch.

 

Honey-Lime Grilled Chicken

Combine 1/2 cup of honey, 1/3 cup of soy sauce, and 1/4 cup of lime juice in a Ziplock or shallow glass container. Mix well. Add 4 boneless skinless chicken breast halves and turn to coat. Seal or cover and refrigerate for 30-45 minutes.

Drain and discard marinate. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side.

 

Baked Bean Chili

Cook 2 lbs of ground beef over medium heat in a Dutch oven. Drain. Stir in 3 cans of baked beans, a can of tomato juice, a can of V8 juice, and an envelope of chili seasoning. Bring to a boil. Reduce heat. Simmer, uncovered, for 10 minutes.