Getting Crabby

Crab and Pea Salad

  • 10 oz package of frozen peas (Thaw before starting the recipe)
  • 8 oz package of imitation crab
  • 8 bacon strips
  • Mayonnaise
  • Onion powder
  • Paprika
  • 3 eggs
  • Tomato
  • Croutons
  1. Hard boil eggs.
  2. Cook bacon strips. Drain on paper towels. Crumble when cool.
  3. Dice tomato.
  4. Flake crab with a fork.
  5. Combine peas, crab, and bacon in a bowl. Combine 1/2 cup of mayonnaise and 1/4 tsp of onion powder in a separate small bowl. Fold into the crab mixture. Cover and refrigerate until serving.
  6. When ready to serve, fold tomato into salad. Slice hard-boiled eggs. Place on top of salad. Sprinkle salad with a handful of croutons and then a few pinches of paprika.

Marshmallow Fruit Salad

I made this salad for a Valentine’s Day Girls Night.¬†

  • 15 oz can of fruit cocktail
  • Apple
  • Mini marshmallows
  • Cool Whip
  1. Drain fruit cocktail
  2. Dice apple
  3. Combine fruit cocktail, apple, 1/2 cup of mini marshmallows, and 1/2 cup of whipped topping in a bowl. Cover and refrigerate until serving.

Don’t be Corn-fused (Dinner for Two Week 9)

Lunch: Chicken salad, Cherry salad, Cheerio’ square, Amazeing mix, Grapefruit

Dinner: Breaded ranch chicken or Tuna delight, Rice or Noodles, Arugula or Asparagus

After Thanksgiving Salad 

Note: It’s called After Thanksgiving Salad because the original recipe calls for leftover turkey. If you have some, or would prefer to buy turkey breasts instead, go for it, but since chicken is an easy, cheap substitute, I used it instead.

Cook and shred 4 chicken breasts. Meanwhile, hard boil an egg. When finished, peel and mash the egg with a fork in a bowl. Add shredded chicken, 3/4 cup of mayonnaise, and 1 Tbsp of sweet pickle relish. Cover and refrigerate until serving. Stir in 1/2 cup of chopped pecans just before serving.

Frozen Cherry Salad

Combine a softened package of cream cheese and a thawed carton of whipped topping in a mixing bowl. Stir in a can of cherry pie filling. Drain 2 cans of mandarin oranges. Set aside 1/4 cup for garnish. Fold remaining oranges into cream cheese mixture. Transfer to a loaf pan. Cover and freeze overnight.

Remove from the freezer 15 minutes before cutting. Garnish with reserved mandarin oranges, maraschino cherries, and orange wedges.

Tuna Delight

Combine 1 3/4 cups of thawed mixed vegetables, a can of drained and flaked tuna, and a can of cream of chicken or celery soup in a large pot. Cook and stir until heated through. Serve over rice or noodles.

Breaded Ranch Chicken

Preheat oven to 350 degrees. Combine 3/4 cup of crushed Cornflakes, 3/4 cup of grated Parmesan cheese, and an envelope of ranch salad dressing mix in a shallow bowl. Dip 8 chicken breasts in 1/2 cup of melted butter, then roll in cornflake mixture to coat.

Place in a greased baking dish. Bake, uncovered, for 45 minutes.

A-maze-ing Mix

Combine 3 bags of popped popcorn, a box of Corn Pops, and a package of corn chips in several large bowls. Melt 2 packages of vanilla or white chocolate chips in a pot over medium-low heat. Stir until smooth. Pour over popcorn mixture and toss to coat. Spread in two pans. Cool. Store in airtight containers.

Cheerio’ Squares

Place 3 Tbsp of butter and a package of mini marshmallows in a large glass bowl. Microwave, uncovered, for 2 minutes. Stir in 1/2 cup of peanut butter until blended. Add 5 cups of Cheerios and 1 cup of plain M&Ms. Mix well. Spoon into a greased pan. Press down gently. Cool slightly before cutting.

SHOPPING LIST:

Cream cheese

Parmesan cheese

Eggs

Orange

Arugula

Asparagus

14 grapefruits

12 boneless, skinless chicken breast halves

Frozen whipped topping

Frozen mixed vegetables

Can of tuna (12 oz)

Can of condensed cream of chicken or celery soup

Can of cherry pie filling (21 oz)

2 cans of mandarin oranges

Jar of maraschino cherries

Sweet pickle relish

Peanut butter

Pkg of mini marshmallows (10.5 oz)

2 pkgs of vanilla or white chips (10-12 oz each)

Ranch salad dressing mix

Crushed cornflakes

Cheerios

Corn pops

Popcorn

Corn chips

Pecans

Rice

Noodles

Baking soda

Canola oil

[Also needed: butter, M&Ms, mayonnaise]

Week 8

Shopping List:

Pkg of mini marshmallows

Mozzarella cheese

15 oz carton of ricotta cheese

Pkg of frozen chopped spinach

12 oz pkg of jumbo pasta shells

28 oz jar of spaghetti sauce

Eggs

Italian bread

1 lb sliced deli ham

Swiss cheese (Getting 8 slices from the deli is usually the best deal)

Brussel sprouts (15 or so)

5 pears

Sea salt

Nuts (Your choice – I like pecans the best)

Coconut flakes

[Buy 2L of milk this week]

 

Breakfast: Oatmeal made with almond milk, pumpkin puree (mix it through really well), pumpkin pie spice, a dash of sea salt, maple syrup, coconut flakes and nuts

Lunch: Sandwich and a pear

Dinner: Pasta and brussel sprouts

Dessert!: Hot chocolate!

 

Hot Ham n Swiss

Beat 5 eggs in a shallow bowl. Slice Italian bread into 3/4 in thick pieces. You will hopefully have at least 8. Dip both sides of bread in eggs. Cook on a greased hot griddle until lightly browned on both sides. Transfer to a baking sheet. Top each slice with some slices of deli ham and one slice of Swiss cheese. Broil 4 in from the heat for 5 minutes. (The top of the bread should be 4 in, not the rack)

 

Stuffed Pasta Shells

Thaw and drain the chopped spinach. Preheat oven to 350 degrees. Cook jumbo pasta shells accordingly to package directions and drain. Combine 4 cups of shredded mozzarella cheese, carton of ricotta cheese, and spinach and stuff into shells. Arrange in a greased baking dish. Pour a jar of spaghetti sauce over the shells. Cover and bake for 30 minutes.

 

Fluffy Hot Chocolate

Combine 8 tsp of sugar, 4 tsp of cocoa powder (baking cocoa, NOT Nesquik drinking powder or hot cocoa mix), 4 cups of milk, and 1 1/2 cups of mini marshmallows in a pot. Cook and stir over medium heat until the marshmallows are melted, about 8 minutes Remove from heat. Stir in 1 tsp of vanilla. Ladle into mugs. (This recipe is really easy to cut in 4 to make one cup at a time)