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 52!

Shopping List:

Pint of vanilla ice cream

Buttermilk (smallest one – I think its a 1 L)

Lemon

Lemon extract

6 boneless pork loin chops

Pkg of crushed stuffing mix (6 oz)

Can of apple pie filling with cinnamon (21 oz) [Or just add cinnamon on top afterwards]

Can of chili with beans (15 oz)

Can of mixed vegetables (15 oz)

Can of whole kernel corn (11 oz)

Can of tomato soup (11 oz)

Can of diced tomatoes

Can of green chilies

Dried plums

Carrots

[Also needed: vanilla, vegetable oil]

 

Lunch: Chili and dried plums

Dinner: Pork chops and carrots

Dessert: Milkshake

 

Six-Can Chili

Combine a can of chili with beans, a drained can of mixed vegetables, a drained can of whole kernel corn, a can of tomato soup, a can of diced tomatoes, and a can of green chilies in a pot and heat through.

(I use this recipe A LOT – I honestly ate it every day for two months once and never got tired of it. I found different things to do with the chili and started adding spices and would sometimes add other leftover vegetables I had. It’s still used as a staple in my house.)

 

CheeseShakes                                                                                   (One of the most delicious things in the world…)

Place 1/2 a pint of vanilla ice cream, 1/2 cup of buttermilk, 1/2 tsp of grated lemon peel, 1/4 tsp of vanilla extract, and a very small drop of lemon extract in a blender. Cover and process on high until smooth. Pour into a glass. Refrigerate any leftovers, but I doubt you will have any!

 

Pork Chops with Apples and Stuffing

Preheat oven to 350 degrees. Brown 6 boneless pork loin chops in 1 Tbsp of vegetable oil in a skillet over medium-high heat. Meanwhile, prepare stuffing according to package directions. Spread a can of apple pie filling into a greased baking dish. [Sprinkle cinnamon on top if it’s not included in the can.] Place pork chops on top. Spoon stuffing over chops.

Cover and bake for 35 minutes. Uncover and bake for 10 minutes longer.

Week 36

Shopping List:

Tube of refrigerated buttermilk biscuits

Tomato sauce

Italian seasoning

10 slices of pepperoni

Monterey Jack cheese

4 bone-in pork loin chops

Long grain rice

Orange juice

Can of chicken with rice soup

Can of sliced potatoes

Pkg of frozen creamed spinach

Dried basil

5 nectarines

2 parsnips

Applesauce (You can eat all but 1/2 cup of it)

[Also needed: vegetable oil. Buy a 1L of milk this week]

 

Breakfast: Applesauce

Lunch: Soup, mini pizza, nectarine and a glass of orange juice

Dinner: Casserole with roasted parsnips

 

Spinach Potato Soup

Combine 3 cups of milk, a can of sliced potatoes, a thawed package of creamed spinach, 1/2 tsp of dried basil, and 3/4 tsp of garlic salt in a pot. Bring to a boil. Reduce heat. Cover and simmer for 15 minutes. Cool slightly.

Transfer mixture to a blender. Cover and process until small pieces of potato remain. Return to the pan and heat through.

 

Pork Chop Casserole

Preheat oven to 350 degrees. Brown 4 pork loin chops (bone-in) in 1 Tbsp of vegetable oil in a large skillet. Drain. Place 1 1/3 cups of uncooked long grain rice in an ungreased shallow baking dish. Pour 1 cup of orange juice over rice. Top with pork chops and a can of condensed chicken with rice soup.

Cover and bake for 40-45 minutes.

 

Lunch Box Pizzas

Preheat oven to 425 degrees. Flatten 10 buttermilk biscuits into a 3 inch circle and press into a greased muffin cups. Combine 1/4 cup of tomato sauce and 1 tsp of Italian seasoning. Spoon 1 tsp into each cup. Top each with a slice of pepperoni and about 1 Tbsp of shredded Monterey Jack cheese.

Bake for 10-15 minutes. Eat right away or store in the fridge.

Week 7

Shopping List:

Tube of refrigerated buttermilk biscuits

Parmesan cheese

Oregano

8 oz pkg of brown-and-serve sausage links

Rosemary

Olive oil

Boneless pork loin roast (3-4 lbs)

Frozen peas

Rapini

Bananas

Quick oats

Can of pumpkin puree

Pumpkin pie spice

Espresso powder

[Also needed: butter, garlic, salt, milk (buy a 1L this week)]

 

Breakfast: Quick oats made with almond milk, water, or regular milk with a scoop of pumpkin puree and sprinkled with pumpkin pie spice. So good! You will have to microwave this one (or do it on the stove) so that the pumpkin has a chance to cook through a little bit, so don’t just add hot water and eat.

Lunch: Pea soup, sausage roll, and a banana

Dinner: Pork roast, rapini, and potatoes

 

Sausage Biscuit Bites

Preheat oven to 375 degrees. On a lightly floured surface, roll out each biscuit into a 4-in circle and brush with melted butter (you’ll need about 1 Tbsp worth). Combine 4 1/2 tsp of Parmesan cheese and 1 tsp of oregano and sprinkle over butter. Place a sausage link in the centre of each roll and roll up.

Cut each widthwise into 4 pieces and insert a toothpick in each. Place on an ungreased baking sheet. Bake for 8-10 minutes. Eat plain or dipped in mustard or BBQ sauce.

 

Tuscan Pork Roast

Preheat oven to 325 degrees. Combine 5-8 cloves of garlic, 1 Tbsp of rosemary, 1 Tbsp of olive oil, and 1/2 tsp of salt in a blender or food processor. Blend until mixture turns to paste. Rub over the pork roast. Cover and let stand for 30 minutes.

Place on a greased baking rack, fat side up, in a roasting pan. Bake, uncovered, for 2 to 2 1/2 hours. Let stand for 15 minutes before slicing.

 

Quick Pea Soup

Thaw 1 1/2 cups of peas. Place peas and 1/4 cup of milk in a blender. Cover and process until pureed. Pour into a small pot and add 1/4 tsp of salt, 1/8 tsp of pepper, and 1 cup of milk. Cook and stir for 5 minutes.