Apple Turnovers – $1.33 each

Tube of refrigerated crescent rolls

Can of apple pie filling

Icing sugar

Milk

  1. Preheat oven to 375°
  2. Unroll dough and separate into four squares. Press the seams of the triangles together. Place on a greased baking sheet.
  3. Spoon 1/4 can of apple pie filling in one corner of each square. Fold in half corner to corner (diagonally) to make triangles. Pinch to seal. Bake for 10-12 minutes.
  4. Mix 1/2 cup of icing sugar and 1 Tbsp of milk. Drizzle over turnovers. Best served warm.

Go Bananas – $3.22/loaf

2 pkgs of banana muffin mix

Bananas

Walnuts

Milk

  1. Preheat oven to 350 degrees.
  2. Chop 1 1/2 cups of walnuts.
  3. Peel and mash 3 bananas in a large bowl with a fork.
  4. Add walnuts, 3 cups of milk and the 2 pkgs of muffin mix to mashed bananas. Combine until just blended. Spoon into three or four greased loaf pans. Bake for 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Makes 3-4 loaves.

It seems like a lot. We’re 2 people and we easily eat 2 loaves in a week. You can freeze one or two loaves or give them away to neighbors or as gifts or bring to the next function you go to. Everyone loves banana bread! Just make sure to warn people that it contains nuts!

TexMex Biscuits

photo (5)Bisquik (or another brand of biscuit/baking mix)

Milk

Sharp/old cheddar cheese

Can of green chilies

  1. Preheat oven to 450°.
  2. Shred 1 cup of cheddar cheese.
  3. Drain can of chilies.
  4. Combine 2 cups of Bisquik and 2/3 cup of milk in a bowl until a soft dough forms. Stir in cheese and chilies. Turn onto a floured surface. Knead 10 times.
  5. Roll out to 1/2″ thickness. Cut with a biscuit cutter. Place on an ungreased baking sheet. Bake for 8-10 minutes. Serve warm.

Great accompaniments to chili or soup!

Cheddar Cheese Loaf

Bisquik (or other brand of biscuit/baking mix)

Old/sharp cheddar cheese

2 eggs

Milk

  1. Preheat oven to 350°.
  2. Shred 2 1/2 cups of cheddar cheese.
  3. Combine 3 1/2 cups of biscuit mix and cheese in a large bowl. Beat 2 eggs and 1 1/4 cups of milk. Stir into cheese mixture just until moistened. Don’t over mix. Pour into either one loaf pan or four mini loaf pans that have been greased and floured.
  4. Bake for 35-40 minutes. Cool for 10 minutes. Remove from pans. Slice and serve warm.

Rainbow Jello Squares (3¢ / square!)

Combine one package of flavored gelatin and one envelope of unflavored gelatin in a bowl. Stir in 1 cup of boiling water until dissolved. Pour into a dish coated with nonstick cooking spray. Refrigerate for 20 minutes.

Combine a can of sweetened evaporated milk and 1 cup of boiling water in a bowl. Sprinkle two envelopes of unflavored gelatin over 1/4 cup of cold water in another bowl. Let stand for 1 minute. Stir in 3/4 cup of boiling water. Add to the milk mixture. Pour 1 1/4 cup of the creamy gelatin mixture over the first flavored gelatin layer. Refrigerate about 25 minutes.

Repeat from beginning of recipe twice, alternating flavored gelatin with creamy gelatin layers. Chill each layer 20-25 minutes before pouring the next layer on top. Make final flavored gelatin. Spoon over top. Refrigerate for at least 1 hour after completing last layer before cutting into 1 inch squares.

 

Garlic Rosemary Turkey and then What to Do With the Leftovers (Dinner for Two Week 25)

Breakfast: Croissant or Danish

Lunch: Leftovers + pomegranate, raspberries, apple, grapes

Dinner: Garlic Rosemary Turkey, Pesto Turkey Penne, Mock Lobster with mac n cheese and coleslaw, Pork Roast, rice or potatoes, tomatoes, squash, black salsify

Flourless Honey-Almond Cake

  1. Take 4 eggs out of the fridge 15 minutes before starting recipe or submerge them in lukewarm (not hot) water for 5 minutes.
  2. Preheat oven to 350°F. Coat a pan with cooking spray. Line the bottom with parchment paper and spray the paper.
  3. Toast 1 1/2 cups of whole almonds. Spread on a baking sheet and bake for 7-9 minutes, stirring once.
  4. Process almonds in a food processor or blender until finely ground.
  5. Separate the eggs with the yolks in one bowl and the whites in another.
  6. Beat egg yolks, 1/2 cup honey, 1 tsp of vanilla, 1/2 tsp of baking soda, and 1/2 tsp of salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
  7. Beat egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
  8. Bake the cake about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
  9. Remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with 2 Tbsp of honey and sprinkle with 1/4 cup of toasted sliced almonds. (To toast sliced almonds, cook in a dry skillet over medium-low heat, stirring constantly for 2-4 minutes.)

Tomato-Mustard Pork Roast

Cut a 3 lb boneless pork roast in half. Place in a slow cooker. Combine 1 can of tomato sauce, 3/4 cup of soy sauce, 1/2 cup of sugar, and 2 tsp of ground mustard. Pour over roast. Cover and cook on low for 8-9 hours. Remove roast to a serving platter and keep warm. Skim fat from pan juices and thicken for gravy.

Mock Lobster

Cut 1 1/2 – 2 lb of partially thawed cod/haddock fillets into 2″ x 2″ pieces. Place in a skillet. Cover with water. Add 1 1/2 tsp of salt, 1 tsp of seafood seasoning and 1 tsp of paprika. Bring to a boil. Reduce heat. Simmer, uncovered, for 10 minutes. Drain.

Cover with cold water. Add 3 Tbsp of vinegar and bring to a boil. Reduce heat. Simmer, uncovered, for 10 minutes. Drain. Serve with melted butter, seafood sauce, macaroni ‘n’ cheese, and coleslaw.

Garlic Rosemary Turkey

Preheat oven to 325 degrees. Cut 6-8 small slits in the skin of a whole 12 lb turkey. Insert 6-8 whole garlic cloves between skin and meat. Cut two lemons in half and squeeze two halves inside the turkey and leave them inside. Squeeze remaining lemon over outside of turkey. Spray the turkey with nonstick cooking spray. Sprinkle with 2 tsp of dried crushed rosemary and 1 tsp of rubbed sage.

Place on a rack in a roasting pan. Bake, uncovered, for 1 hour. Cover and bake 2 1/2 – 3 1/2 hours. Serve with gravy.

Save 2 cups of cooked turkey for the recipe below.

Pesto Penne

Cook 8 oz of penne pasta according to package directions. Meanwhile, whisk together an envelope of pesto sauce mix, 3/4 cup of milk, and 1/4 cup of olive oil, in a large saucepan. Bring to a boil. Reduce heat. Simmer, uncovered, for 5 minutes.

Add 2 cups of cooked cubed turkey (or chicken). Heat through. Drain pasta. Add to the sauce and toss to coat. Sprinkle with Parmesan cheese.

SHOPPING LIST:

Parmesan cheese

Eggs

Croissants (I like chocolate ones best!)

Danishes (I like apple ones best!)

Coleslaw package and dressing

3 tomatoes (try yellow ones for a change)

2 yellow squashes, depending on the season

6 black salsify

6 apples

Grapes

2 lemons

3-6 pomegranates

Raspberries

3 lb boneless pork roast

2 lb whole turkey

1 1/2 – 2 lbs of fresh or frozen cod or haddock fillets

Can of tomato sauce (8 oz)

Penne pasta (8 oz)

Macaroni ‘n’ cheese (like Kraft Dinner)

Envelope of pesto sauce mix

Envelope of gravy mix

Seafood seasoning

Dried rosemary

Rubbed sage

Whole almonds

Semi-sweet chocolate (4 oz)

Coconut sugar

Dried tart cherries

[Also needed: (whole) milk, olive oil, salt, (salted) butter, vinegar, paprika, honey, vanilla, baking soda, sliced almonds, garlic, soy sauce, sugar, ground mustard, cream of tartar]

Oh My Bird! (Dinner for Two Week 21)

Breakfast: Vanilla Chai Almond Smoothie

Lunch: Leftovers + kiwi

Dinner: Duck with Cherry Sauce, Turkey Tenderloin Supreme, or Sunday Chicken and Stuffing, rice, radishes and bell peppers

Dessert: Chocolate Hazelnut Pie

Duck with Cherry Sauce

Preheat oven to 325 degrees. Prick the skin of a 4-5 lb domestic duckling with a fork and place, breast side up, on a rack in a shallow roasting pan. Tie the drumsticks together. Bake, uncovered, for 2 hours. Drain fat from the pan as it accumulates. Cover. Let stand for 20 minutes before carving.

Meanwhile, for sauce, combine a jar of cherry preserves and 2 Tbsp of red wine vinegar in a small pot. Cook and stir over medium heat. Serve with duck. Garnish plate and serve with bing cherries, starfruit, and kale with a squeeze of lime.

Chocolate Hazelnut Blender Pie

  1. Preheat your oven to 400 degrees.
  2. Roast 1 cup of hazelnuts for 8 minutes until fragrant. Be sure not to burn them.
  3. Set aside to cool. Turn oven down to 300 degrees. When cool, roll off the skins [see tip].
  4. Throw 3/4 cup of coconut flour, 3/4 cup of cacao or unsweetened cocoa powder, 4 eggs, 2 cups of hemp or soy milk, 1/2 cup (or 1 stick) of melted vegan margarine, 3/4 cup of agave nectar, 2 tsp of natural vanilla extract, and a pinch of Celtic sea salt in a blender and mix on high until smooth and creamy. The mixture will be very thick. Taste the batter if you feel comfortable. Add up to 1/4 cup more of cacao/cocoa powder and/or agave nectar to taste if needed. If you aren’t comfortable tasting it raw, that’s fine, but make a note on your recipe for next time!
  5. Grease a 9″ pie plate and pour the mixture into the dish.
  6. Bake for about 40-60 minutes. Cool (the pie will continue to set, so try not to disturb it too much). When cooled completely, chill in the fridge.
  7. Serve with dollops of vegan cream, berries and/or shredded coconut.

Vanilla Chai Almond Smoothie

Soak 5 pitted dates in lukewarm water at least one hour before you plan to have the smoothie.

Put dates in a blender or food processor. Add 1 1/2 cups of unsweetened almond milk, 2 tsp of unsweetened cocoa powder, 1/2 tsp of cinnamon, 1/2 tsp of cardamom, and 1/8 tsp of vanilla extract. Blend until smooth and enjoy! Makes enough for one large smoothie or two smaller ones.

Turkey Tenderloin Supreme

Brown 6 turkey breast tenderloin slices in 1 Tbsp of butter in a large skillet. Add 3 thinly sliced green onions. Cook for 1-2 minutes. Combine a can of cream of chicken soup and 1/4 cup of water. Pour over turkey. Bring to a boil. Reduce heat. Cover and simmer for 8-10 minutes. Serve over rice.

Sunday Chicken and Stuffing

Preheat oven to 400 degrees. Prepare a package of instant chicken stuffing according to package directions. Spoon down the center of a greased baking dish. Place 6 chicken breasts around stuffing. Combine a can of cream of chicken soup, 1/3 cup of milk, and 1 Tbsp of parsley. Pour over chicken.

Cover and bake for 20 minutes. Uncover and bake 10-15 minutes.

SHOPPING LIST:

Almond milk

Hemp or soy milk

Vegan cream

Vegan margarine – 1 stick (like Earth Balance)

Eggs (preferably organic)

Lime

Dates

6 kiwis

Bing cherries

Starfruit

Berries

Kale

Green onions

6 radishes

3 bell peppers

4-5 lb domestic duckling

6 turkey breast tenderloin slices (4 oz ea)

6 boneless skinless chicken breast halves

2 cans of condensed cream of chicken soup (11 oz ea)

2 cans of sliced pineapple (20 oz ea)

Jar of cherry preserves (12 oz)

Red wine vinegar

Natural vanilla extract

Pkg of instant stuffing mix (6 oz)

Dried parsley flakes

Rice

Hazelnuts

Coconut flour

Cacao

Celtic sea salt

[Also needed: milk, butter, cocoa powder, cinnamon, cardamom, vanilla, agave nectar]

Gluten-Free Upside Down Lemon Meringue Pie (Dinner for Two Week 18)

Breakfast: Cinnamon Bread or Cinnamon Bun Doughnut

Lunch: Leftovers + elderberries, grapes, plums, or pomegranates

Dinner: Turkey Asparagus Casserole, French Bread Pizza, Saucy Spareribs, or Sesame Ginger Chicken, rice or French fries, Jerusalem artichokes, jicama, kohlrabi or mushrooms

Dessert: Upside Down Lemon Meringue Pie

Cinnamon Bun Doughnuts with Vanilla Glaze

Preheat oven to 325 degrees and spray doughnut pan with cooking spray.  Set aside.

In a large bowl, mix 1 cup of all-purpose flour, 3 Tbsp of light brown sugar, 3 Tbsp of regular sugar, 1 tsp of baking powder, 1 tsp of cinnamon, and 1/2 tsp of salt. Set aside. In a small bowl, add 1/4 cup of applesauce, 2 Tbsp of lowfat buttermilk, 1 egg, 1/2 tsp of vanilla and 1 Tbsp melted butter. Whisk or stir to combine.  Slowly add to the dry ingredients. Stir until *just combined.* Do not overmix.

Using a piping bag or a ziplock bag with the corner cut off, pipe the batter carefully into prepared doughnut pan making sure each cavity is only 2/3 full. Bake for 10-12 minutes.

Allow to cool slightly before removing from pan, about 5 minutes. Dip into glaze.

While doughnuts are baking or cooling, combine 1/2 cup of icing sugar and 1/2 tsp of vanilla extract. Add 2 tsp of milk or cream, one teaspoon at a time. Dip the donuts into the glaze after they’ve cooled for 5 minutes out of the oven.

 

Saucy Spareribs

Brown 2 lbs of pork spareribs in a large nonstick skillet. Drain. Add 2 cans of cola and 1 cup of ketchup. Cover and simmer for 1 hour.

Remove ribs and keep warm. Transfer 2 cups of sauce to a pot. Bring to a boil. Combine 2 Tbsp of cornstarch and 2 Tbsp of cold water in a small bowl. Stir into sauce. Bring to a boil. Cook for 1-2 minutes. Serve over the ribs.

Note: Can also be made in the slow cooker. Combine all ingredients, set to low, and cook for 4-6 hours. 

 

Sesame Ginger Chicken

Combine 2 Tbsp of soy sauce, 2 Tbsp of honey, 1 Tbsp of toasted sesame seeds, and 1/2 tsp of ground ginger in a small bowl. Set aside. Pound 4 chicken breasts to 1/4 inch thickness. Grill over medium-hot heat, turning and basting frequently with soy sauce mixture, for 8 minutes. Cut 2 green onions with tops into thin strips. Garnish chicken with green onion.

 

Gluten-Free Upside Down Lemon Meringue Pie Part I – Filling & Topping

Put 4 egg yolks in a medium bowl and whisk well.

In a pot, whisk to combine 1/3 cup of cornstarch, 1 1/2 cups of water,  1 1/3 cups sugar and 1/4 tsp of salt. Bring to a boil over medium heat, stirring frequently, and boil for 1 minute. Remove from the heat and add about ¼ of the hot mixture to the egg yolks. Whisk well. Add the rest of the mixture to the eggs gradually, whisking well. When all the hot mixture is added to the egg yolks, pour the mixture back into the saucepan, turn the heat to low and cook for 1 more minute, stirring constantly. The mixture should be thick. Take mixture off the heat and gently stir in 3 Tbsp of cold unsalted butter, 1/2 cup of freshly squeezed lemon juice and 1 Tbsp of finely grated lemon zest.

Put mixture into a bowl and cover with plastic wrap, placing the plastic wrap right on the surface of the lemon mixture. Refrigerate until cold – about 2 hours.

Whip 1 cup of heavy cream with one tsp of sugar until stiff peaks form but do not over mix.

Just prior to serving, pour the lemon mixture into the meringue pie crust. Top with whipped cream. Garnish with lemon slices.

Gluten-Free Upside Down Lemon Meringue Pie Part II – Crust

Spray a 9 inch pie plate with non-stick cooking spray. Preheat oven to 300 degrees.

In the bowl of an electric mixer, fitted with a whisk attachment beat 2 egg whites, 1/4 tsp of cream of tartar and 1/4 tsp of salt until soft peaks form. Gradually add 1/2 cup of sugar and continue to beat until the mixture is very stiff and glossy. Rub a little of the mixture between your thumb and forefinger and see if the mixture feels gritty. If so continue to beat until smooth, this will mean the sugar has completely dissolved. Add 1/2 tsp of vanilla extract and mix in well.

Spread mixture into the prepared pan forming a shell by spreading the mixture up the sides of the pie plate. Bake for 50 minutes. Turn off the oven and leave the meringue crust in the oven for another hour. Remove from oven and allow it to cool completely.

This crust is best used the day it is baked as humidity will soften the crust. It is also preferable to fill the crust just prior to serving.

 

Whole Wheat Cinnamon Swirl Bread

Combine 1/2 cup of warm milk, 1/2 cup of warm water, a quarter-ounce package of yeast and 2 tsp sugar in a measuring cup and let sit for 10 minutes until foamy.

While the yeast is resting, combine 1 cup of whole wheat flour, 2 cups of all-purpose flour, 1/3 cup sugar, 3 Tbsp softened butter, 1 1/4 tsp of salt and 1 Tbsp cinnamon in a large bowl. Add the water mixture to the dry ingredients and knead on a floured surface or in a KitchenAid until smooth.

Spray a large bowl with cooking spray and place dough ball in. Cover with a cloth and let rise for 1.5 hours in the warmest spot of the house.

While the dough is rising, mix together 3 Tbsp butter with 1.5 tsp cinnamon and 1 Tbsp sugar in a small bowl. After the dough has risen to double it’s size, roll out with a rolling pin on a floured surface to a long rectangle. Smear the butter mixture all over the top and roll up tightly.

Place dough in a greased loaf pan, cover with cloth and let rise for another hour in a warm spot.

Preheat oven to 350 degrees. Whisk together an egg and 2 Tbsp of warm water and then brush all over loaf. Bake for 40 minutes. Let cool and slice.

French Bread Pizza

Preheat oven to 400 degrees. Cook 1/2 lb of ground beef over medium heat in a skillet. Drain. Stir in a can of pizza sauce and a drained jar of sliced mushrooms. Set aside. Cut a loaf of French bread in half lengthwise and then into eight pieces.

Spread meat sauce on bread. Place on a greased baking sheet. Sprinkle with 2 cups of shredded mozzarella cheese. Bake, uncovered, for 10 minutes.

Note: Feel free to add veggies or sub out the meat for something else. 

Turkey Asparagus Casserole

Preheat oven to 350 degrees. Cook a package of frozen chopped asparagus in a small amount of water for 2 minutes in a small pot. Drain. Place in a greased baking dish. Cook and cube two turkey breasts. Top asparagus with turkey. Combine a can of cream of chicken soup and 1/4 cup of water. Spoon over turkey.

Bake, uncovered, for 25-30 minutes. Sprinkle with a can of french-fried onions. Bake 5 minutes longer.

Note: Chicken can be substituted for turkey. 

SHOPPING LIST:

Heavy cream

Lowfat buttermilk

Eggs

Mozzarella cheese (8 oz)

Loaf of French bread

Elderberries

Grapes

 4 lemons

6 plums

4 pomegranates

6 Jerusalem artichokes

3 jicamas

Green onions

3-6 kohlrabis

Mushrooms

1/2 lb of ground beef

2 lbs pork spareribs

2 turkey breasts (or chicken)

4 boneless skinless chicken breast halves

Pkg of frozen chopped asparagus

Can of condensed cream of chicken soup

Can of pizza sauce

Jar of sliced mushrooms

Can of french-fried onions

Applesauce (unsweetened)

Unsalted macadamia nuts

Sesame seeds

Yeast

Whole wheat flour

2 cans of cola

[Also needed: milk, butter (unsalted), all-purpose flour, cinnamon, salt, sea salt, sugar, cream of tartar, vanilla extract, soy sauce, ground ginger, ketchup, cornstarch, light brown sugar, baking powder, icing sugar, cream]

Chocolate Panna Cotta Notta (Dinner for Two Week 17)

Breakfast: Olive Oil Granola, Breakfast Kabobs, Breakfast Treats, Cinnamon bun

Lunch: Black currants, blackberries, blueberries, dried plums

Dinner: Salsa Fish, ginger and garlic rice, zucchini or cauliflower

Dessert: Blueberry Pudding Cake or Chocolate Panna Cotta Notta

Chocolate Panna Cotta Notta

In a saucepan add 2 cups of almond milk and 4 tsp of agar agar powder. Let it sit for 5 minutes to allow agar agar to soften.

In a medium bowl add 1/4 cup of cocoa powder, 1/4 cup of coconut oil, and 1/4 cup of agave nectar. Stir to combine ingredients thoroughly and set aside.

Bring almond milk/agar mix and 1/2 tsp of vanilla extract to a simmer, then reduce and cook for 8 minutes.  Add chocolate mixture and stir to combine for 30 seconds.  Remove from heat.

Pour into 4 ramekins or small glasses.  (Use ramekins if you plan to turn out onto plates.  Use glasses if you intend to serve panna cotta’s in their own containers.)

Refrigerate for at least 2 hours.

To release panna cotta from ramekins – run a knife around edges of panna cotta and place individual ramekin into warm water for approximately 30 seconds.  Put plate on top of ramekin and turn over to release panna cotta from ramekin.

Top with chopped almonds and flaked coconut for extra flair.

*You can also use a vanilla bean, instead of vanilla extract in this recipe.  Split the vanilla bean and scrape the seeds.  Place the pod and seeds in the almond milk and agar agar mixture just before you start to simmer the mixture.  Remove the pods before adding in the chocolate.

Salsa Fish

Preheat oven to 400 degrees. Coat 2 lbs of fish fillets in 1 cup of seasoned bread crumbs. Brown fillets in 1 Tbsp of vegetable oil in a skillet. Arrange in a greased baking dish. Top with 1 1/2 of salsa, 1/2 cup of shredded mozzarella cheese, and 1/2 cup of shredded provolone cheese.

Bake, uncovered, for 7-10 minutes.

Blueberry Pudding Cake

Preheat oven to 350 degrees.
Oil a circular deep ceramic pie or gratin dish.

In a mixer combine 3/4 cup of almond meal, 3/4 cup of gluten-free all-purpose flour, 1/4 tsp of xantham gum, 2 tsp of gluten-free baking powder and 1/4 tsp of salt. Mix on low speed until combined.
Mix 2/3 cup of soymilk (or regular skim), 1/3 cup of agave nectar, and 1/3 cup of egg whites in a smaller bowl. Add to the dry ingredients in the mixer and mix well to form the batter.

Place 2 cups of frozen blueberries on the bottom of the pre-oiled dish. Place the ceramic dish on top of a cookie sheet to catch drips during baking. Pour the batter on top of the berries. Mix 1/4 cup of turbinado sugar with 1 Tbsp of arrowroot. Sprinkle the sugar mixture on top of the batter. Pour the boiling water carefully on top of the whole thing and bake for 55-60 minutes. Let cool before serving.

Notes: 3/4 cup of regular all-purpose flour can be substituted for the gluten-free all-purpose flour mix and xantham gum if you are not on a gluten- or wheat-free diet. 

Refrigerate the leftovers. It’s great cold, especially with coffee!

Cornstarch can be substituted for arrowroot. 

For an extra special touch, make a batch of fresh whipped cream with a little agave nectar and a tsp of hazelnut or almond extract. Yum!

Olive Oil Granola

Preheat oven to 300 degrees.

In a large bowl, combine 3 cups of old-fashioned rolled oats, 1 1/2 cups of raw pistachios, 3/4 cup of pumpkin seeds, 1/2 cup of wheat germ, 1/2 cup of ground flax seed, 1 tsp of salt, 1/2 tsp of cinnamon and 1/2 tsp of cardamom, and mix together. In a small bowl, combine 1/2 cup of extra virgin olive oil, 3/4 cup of pure maple syrup and 1/4 cup of light brown sugar, and whisk until fully combined. Add wet mixture to the oat mixture, and stir to fully coat.

Spread the granola mixture in an even, single layer on rimmed, parchment-lined baking sheets, working in batches if necessary.

Bake on the middle rack of the oven for 30 minutes, stirring every 10 minutes. Stir 1 cup of shredded coconut into the mixture prior to the final 10 minutes of baking.

Remove from the oven and fully cool before serving. Store in an air tight container.

Breakfast Treats

Wrap plain smoked sausage with half a strip of bacon. Secure with a toothpick. Place in a baking dish and sprinkle with brown sugar. Bake at 350 degrees for 1 hour.

Breakfast Kabobs

Cut a package of brown ‘n’ serve sausage links in half. Drain a can of pineapple chunks. Alternatively thread sausages, pineapple chunks, and mushrooms onto metal or soaked bamboo skewers. Brush with 2 Tbsp of melted butter and some maple syrup.

Grill, uncovered, over medium-hot heat, turning and basting with syrup, for 8 minutes. Serve with your favorite egg dish.

SHOPPING LIST:

Whipped cream

4 oz mozzarella cheese

4 oz provolone cheese

Soymilk (or regular skim)

Almond milk (unsweetened)

24 pack of eggs

Cinnamon buns

10 mushrooms

Zucchini

Cauliflower

Garlic

Ginger

Black currants

Blackberries

Pkg of brown ‘n’ serve sausage links

Plain smoked sausage

Bacon

2 lbs fish fillets (walleye, bass, or perch)

2 pkgs frozen blueberries

Can of pineapple chunks (20 oz)

Salsa

Ground flaxseed

Cardamom

Xanthum gum (or regular all-purpose flour)

Arrowroot

Turbinado sugar

Agar agar powder

Agave nectar

Hazelnut or almond extract

Dried plums

Almonds

[Also needed: butter, pure maple syrup, light brown sugar, salt, cinnamon, extra virgin olive oil, shredded/flaked coconut, gluten-free all-purpose flour, baking powder, seasoned bread crumbs, vegetable oil, vanilla extract, cocoa powder, coconut oil]

Chocolate Cookie Breakfast Cereal (Dinner for Two Week 15)

Breakfast: Chocolate Cookie Breakfast Cereal

Lunch: Cherry Coke Salad, Fruit Medley, Salad with French Salad Dressing, Papaya or Peach

Dinner: Mac and Cheese Tuna Casserole or Beef and Bean Skillet, Zucchini Pancakes, Egg Noodles, Green pepper or Leafy greens

Dessert: Bananas Foster Loaf Cake

French Salad Dressing

Combine 1/4 cup of vegetable oil, 2 Tbsp of vinegar, 3/4 tsp of salt, 1 minced garlic clove, and a dash of pepper in a jar with a tight-fitting lid. Shake well. Store in the refrigerator.

Mac and Cheese Tuna Casserole

Preheat oven to 350 degrees. Prepare a package of macaroni and cheese according to package directions. Stir in a can of cream of celery soup, a drained and flaked can of tuna, and 1/2 cup of milk. Pour into a greased baking dish. Sprinkle with 1 cup of shredded cheddar cheese and minced fresh parsley. Bake, uncovered, for 2o minutes.

Bananas Foster Loaf Cake                               Gluten-free, Dairy-free!

3 – 4 large bananas
¾ cup sugar
2 Tbsp unsalted butter or shortening, in 1 piece
1   large egg plus 1 large egg white
1 tsp pure vanilla extract
1   cup gluten-free all-purpose flour
1   tsp baking powder
1   tsp cinnamon
¼ tsp salt
½ cup canola oil or melted coconut oil (unflavored or virgin)

1. Position a rack in the center of the oven and preheat to 325°. Grease a loaf pan. Trim both ends off each of 3 bananas so the bananas will fit crosswise in the pan. Peel the ends and the long pieces and halve the long ones lengthwise. Transfer to a plate.
2. In a large, heavy skillet, bring ¼ cup sugar and 2 Tbsp of water to a boil, without stirring. Cook until the water evaporates and the mixture just starts turning amber. Remove from the heat and swirl in the butter with a fork. Add the banana pieces cut side down and cook over low heat for 1 minute. Transfer the banana pieces to the prepared loaf pan, arranging them crosswise, cut side down. Drizzle the remaining caramel on top.
3. Transfer 1 cup of the banana ends (add more banana if necessary to equal 1 cup) to a medium bowl. Mash with the remaining ½ cup sugar. Beat in the egg, egg white and vanilla.
4. In a large bowl, whisk the flour with the baking powder, cinnamon and salt. Add the banana mixture and oil and whisk until blended. Scrape the batter over the bananas in the pan and bake 50-55 minutes. Let cool on a rack for 10 minutes and then invert onto a serving platter and let cool completely.

Chocolate Cookie Breakfast Cereal

  • 3/4 cup gluten-free corn flour
  • 1/2 cup gluten-free oat flour
  • 3 Tbsp cocoa powder
  • 1 cup warm water
  • 2 Tbsp coconut oil or butter, melted
  • 1/2 tsp vanilla
  • 1/4 cup natural peanut butter
  • 1/4 tsp Stevia
  • 1/4 tsp sea salt
  • Preheat oven to 375 degrees with the rack in the middle. Prepare a cookie sheet with parchment paper. Spray the pan first with some cooking spray so the paper sticks to it. Mix the dry ingredients together in a medium bowl. Mix peanut butter with warm butter or coconut oil until there are no lumps. Stir in water. Combine wet and dry ingredients and stir until well combined.
  • Spread the batter as thin as possible on the cookie sheet with a spatula. About 1/8″ is good. Try to keep the same thickness throughout the batter. Bake for about 22-25 minutes. Leave oven on and remove baking pan. Carefully place on a cutting board (be sure parchment is removed too, it can go back in the pan for the next step.) Cut strips of dough with a pizza cutter or serrated knife, then cut into squares. 1/2 inch is a good size that fits well on a spoon.
  • Arrange cereal squares back on sheet pan in a single layer. Put back in the oven and bake for another 3-5 minutes per side, flipping once. Be sure to watch they do not burn. Your cookie cereal will crisp up more as it cools. Store at room temperature in an airtight container.

Egg Noodles

Beat 1 egg, plus 3 yolks until light and fluffy in a mixing bowl. Add 3 Tbsp of cold water and 1 tsp of salt. Mix well. Stir in 2 cups of all-purpose flour. Turn onto a floured surface. Knead until smooth. Divide into thirds.

Roll out each portion to 1/8 inch thickness. Cut noodles to desired width. Cook immediately in boiling salted water or chicken broth for 7-9 minutes. Drain. Sprinkle with chopped fresh parsley.

Zucchini Pancakes

Shred 2 zucchinis and lightly beat 1 egg. Combine zucchini, egg, 2 Tbsp of biscuit/baking mix, and 3 Tbsp grated Parmesan cheese in a bowl. Heat 1 Tbsp of vegetable oil in a skillet over medium heat. Drop batter by 1/4 cupfuls and flatten. Fry until golden brown. Turn and cook the other side.

Fruit Medley

Combine a can of peach or apricot pie filling, 2 drained cans of fruit cocktail, a drained can of pineapple chunks, and a drained can of mandarin oranges in a large bowl. Cover and refrigerate. Stir in a few slices of banana to each serving just before eating.

Cherry Coke Salad

Drain a can of crushed pineapple, but reserve juice. Set fruit aside. Bring pineapple juice and 1/2 cup water to a boil in a pot. Add 2 packages of cherry gelatin. Stir until dissolved. Stir in a can of cherry pie filling and 3/4 cup of cola. Pour into a serving bowl. Refrigerate until slightly thickened. Fold in reserved pineapple. Refrigerate until firm.

Bean and Beef Skillet                              I usually double the batch and use half as a dip for tortilla chips as a late night snack

Cook 1 lb of ground beef and a chopped onion over medium heat in a large skillet. Drain. Stir in a can of baked beans and 1/4 cup of ketchup. Heat through. Sprinkle with 1 cup of shredded cheddar cheese. Cover and cook on low until cheese is melted.

SHOPPING LIST:

Cheddar cheese (12 oz)

Parmesan cheese

Eggs

2 onions

2 zucchinis

3 green peppers

Leafy greens

Parsley

Bananas

Papaya

6 peaches

2 lb ground beef

Can of tuna (6 oz)

2 cans of baked beans (28 oz)

Can of condensed cream of celery soup (11 oz)

1 can of crushed pineapple, 1 can of pineapple chunks

2 cans of pie fillings – one cherry and one peach or apricot (21 oz each)

2 cans of fruit cocktail

Can of mandarin oranges

2 pkgs of cherry gelatin

Tortilla chips

Can of cola

Biscuit/baking mix

Gluten-free oat flour

Cocoa powder

Fine sea salt

Natural peanut butter

Gluten-free all-purpose flour

Pkg of macaroni and cheese

[Also needed: ketchup, vegetable oil, salt, all-purpose flour, butter, vanilla extract, sugar, baking powder, cinnamon, canola oil, coconut oil, milk, vinegar, garlic, pepper]