Can of cherry pie filling
- Combine cherry pie filling, 1/2 tsp of mustard, and 1 Tbsp of brown sugar in a pot. Bring to a boil. Reduce heat and simmer 5-10 minutes.
Can of cherry pie filling
Pineapple – canned chunks or fresh, depending on price, availability, and time restraints
Honey mustard salad dressing
Slice the bananas. Halve 1 cup of grapes.
Combine bananas, 1 cup of pineapple chunks, and grapes in a bowl. Add 3 Tbsp of honey mustard salad dressing and toss to coat. Cover and refrigerate until serving.
Super Duper Healthy Breakfast Cookies
Preheat oven to 350 degrees.
In a bowl mix 1 cup of rolled oats, 1/4 cup of almond meal, 2 Tbsp of chia seeds, 1 cup of coconut flakes, 1/2 cup of chopped mixed nuts, 1 cup of mixed dried fruit, 1/2 tsp of salt, 1 1/2 tsp of cinnamon, and 1/2 tsp of allspice. In a separate bowl, mash 3 bananas with a fork until it’s all gooey. Add 1/2 cup of applesauce and 1 tsp of vanilla. Add the wet ingredients to the dry ones, and mix until is well incorporated. If the mixture seems too dry, just add more applesauce. Place heaping tablespoon-fulls onto a cookie sheet, mold into rounds, and press down slightly. Bake for 20 minutes.
Butter or Earth Balance
Low-fat cottage cheese
12 flour tortillas (6-7″)
2 bunches of bananas
12 oz red potatoes
1 lb ground beef
3.5 lb roasting chicken
Pkg of frozen cubed hashbrown potatoes (32 oz)
Can of sloppy joe sauce (15.5 oz)
Can of condensed cream of potato soup (11 oz)
Spicy brown mustard
Dried rubbed sage
[Also needed: cheddar cheese, rolled oats, almond meal, chia seeds, coconut flakes, mixed nuts (pecans), mixed dried fruit (raisins/blueberries), salt, cinnamon, allspice, vanilla extract, flour, brown sugar, garlic, pepper, cooking spray, butter]
Breakfast: Harvest Fruit Compote with Yogurt
Lunch: Green Chili Burritos or Dinner Leftovers + apples, grapes, pears, honeydew
Dinner: Dijon Chicken Kabobs, Ribs with Plum Sauce, or Oven Swiss Steak, rice or potatoes, turnips, corn, beets, radicchio
Dessert: Raw Berry Blueberry Pie & Pudding
Oven Swiss Steak
Trim 2 lbs of boneless round steak. Cut into serving-size pieces. Place in a greased baking dish. Sprinkle with 1/4 tsp of pepper. Top with a thinly sliced onion, a drained can of mushroom stems and pieces, and a can of no-salt-added tomato sauce.
Cover and bake for 1 3/4 – 2 hours. Serve over noodles.
Green Chili Burritos
Preheat oven to 350 degrees. Cook and drain 1/2 lb of ground beef. Shred 4 oz of sharp cheddar cheese to make 1 cup. Spread a can of refried beans over 8 flour tortillas. Top each with beef and 2 Tbsp of cheese. Fold ends and sides over filling and roll up. Place seam side down in a greased baking dish.
Sprinkle with a can of chopped green chilies and remaining cheese. Bake, uncovered, for 20 minutes.
Raw Berry Blueberry Pudding & Pie
I usually double the recipe, put half in a pie crust and eat the other half as a breakfast pudding. So good – enjoy!
Heat 1/2 cup of water until it just comes to a simmer. Remove it from the heat and add 3 Tbsp of chia seeds. Stir quickly as the mixture becomes gelled. If the mixture is too stiff stir in up to 2 tablespoons additional water until it is pourable. Add 1/4 cup of agave nectar (or sweetener of your choice) to the chia mixture and stir until combined. Add chia mixture to your blender. Cut the tops off of 1 quart of strawberries. Add strawberries & 1 cup of fresh or frozen blueberries. Start the blender off on 1 (or low) and slowly bring up to 10 (or high) and process for 1-2 minutes until mixture is completely smooth and blended. If making a pie, pour mixture into your prepared pie crust. If making pudding, pour into a bowl. Refrigerate at least 2 hours, though more is better. Cut into slices and serve.
Harvest Fruit Compote
Ribs with Plum Sauce
Preheat oven to 350 degrees. Cut 5-6 lbs of pork spare ribs into serving-size pieces. Place with bone side down on a rack in a shallow roasting pan. Cover and bake for 1 hour. Drain.
Combine 3/4 cup of soy sauce, 3/4 cup of plum jam or apricot preserves, 3/4 cup of honey, and 3 minced garlic cloves. Brush some of the sauce over ribs. Bake at 350 degrees or grill over medium heat, uncovered, for 30 minutes, brushing occasionally with sauce.
Dijon Chicken Kabobs
Preheat oven to 450 degrees. Combine 1/2 cup of Dijon mustard and 1 Tbsp of finely chopped green onion in a bowl. Combine 2 cups of fresh bread crumbs and 1/4 cup of minced fresh parsley in another bowl. Cut 1 1/4 lbs of chicken breasts into 3/4 inch chunks. Toss chicken pieces in mustard mix and then coat evenly with crumb mixture. Line a baking sheet with foil. Coat foil with nonstick cooking spray.
Thread chicken pieces onto metal or soaked wooden skewers, leaving a small space between chunks. Place on the prepared baking sheet. Baked, uncovered, for 6-8 minutes.
Yogurt (Greek preferably)
Sharp cheddar cheese (4 oz)
Fresh bread crumbs
8 6″ flour tortillas
12 apples (at least 6 of them should be semi-sweet, like Golden Delicious or Fuji)
2 packages or strawberries (at least 3o)
Corn (fresh or frozen)
2 lbs boneless round steak
1/2 lb ground beef
5-6 lbs pork spareribs
1 1/4 lbs boneless, skinless chicken breast halves
Plum jam (or apricot preserves)
Can of refried beans (16 oz)
Can of chopped green chilies (4.5 oz)
Can of mushrooms stems & pieces (4 oz)
Can of no-salt-added tomato sauce (8 oz)
[Also needed: Dijon mustard, soy sauce, honey, garlic, pepper]
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.
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.
Gluten-free pie crust (9″)
12 English muffins
Lrg bag of potatoes
Prunes (6 loose or a container)
4 limes (or 1 lime, plus lime juice)
Lemon (or lemon juice)
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)
2 envelopes of fat-free Italian salad dressing mix
Refined coconut oil
2 jars of American cheese spread [like Cheez Whiz] (5 oz ea)
[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]
Lunch: Potato Salad or Green Salad with Buttermilk Dressing; Pear; Trail Mix
Dinner: Meat Loaf, Ham, or Chicken Strips with Hot Mustard Dip; Roasted Squash; Potatoes
Buttermilk Salad Dressing
Combine 3/4 cup of 1% buttermilk, 2 cups of cottage cheese, and an envelope of ranch salad dressing mix in a blender or food processor. Cover and process for 20 seconds. Pour into a small pitcher or bowl. Cover and refrigerate for 1 hour. Stir before serving with salad/veggies.
Salad Suggestion: Mixed greens (or your favorite kind of lettuce), cubed squash, tomato, grapes, raisins, apple, celery, green onions and leftover dried fruit, nuts, cheese
Pimiento Potato Salad
Cook 2 lbs of small red potatoes (about 12). Thinly slice 4 green onions and 3 celery ribs. Cut potatoes into 1/4 inch slices. In an ungreased dish, layer half of the potatoes, onions, celery, and a drained jar of pimientos. Repeat layers. Pour an 8 oz bottle of Italian salad dressing over all. Cover and refrigerate overnight. Stir before serving.
Easy Meat Loaf
Preheat oven to 350 degrees. Lightly beat 1 egg. Crush 33 butter-flavored crackers. Combine the egg, a can of French onion soup, and the cracker crumbs. Crumble 1 lb of lean ground beef over mixture and mix well. Shape into a loaf. Place in a greased baking dish. Bake, uncovered, for 30 minutes.
Pour a can of golden mushroom soup over loaf. Bake 1 hour longer. Let stand for 10 minutes before slicing.
Preheat oven to 325 degrees. Place a 3 lb boneless fully cooked ham on a greased rack in a shallow roasting pan. Bake, uncovered, for 50-60 minutes. Combine 1/3 cup of honey, 2 Tbsp of Dijon mustard, and 2 Tbsp of brown sugar. Brush about 3 Tbsp over ham.
Bake 10-15 minutes longer. Stir 1 Tbsp of water into remaining glaze. Heat through and serve with the ham.
Combine 2 lbs of roasted peanuts, 2 lbs of cashews, 1 lb of M&Ms, 1 lb of raisins, and 1/2 lb of flaked coconut in a large bowl. Store in an airtight container.
Hot Mustard Dip
Combine 1/4 cup of ground mustard and 1/4 cup of vinegar in a small pot. Let stand for 30 minutes. Whisk in 1/4 cup of sugar and 1 egg yolk until smooth.
Cook over medium heat, whisking constantly, until mixture just begins to simmer and is thickened, about 7 minutes. Remove from the heat. Whisk in 2 Tbsp of honey. Store in the fridge. Serve with pretzels, chicken strips, or anything else you like to eat with hot-and-spicy sauce.
Potatoes (12 small red and 6 medium-large yellow)
Lettuce or mixed greens
2 yellow squashes (one spaghetti for roasting, one of something else for salad)
2 small bunches of grapes (green and red)
1 lb lean ground beef
3 lb boneless fully cooked ham
Frozen chicken strips
Can of condensed French onion soup
Can of condensed golden mushroom soup
Jar of diced pimientos (2 oz)
Italian salad dressing
Ranch salad dressing mix
Dry roasted peanuts (at least 2 lbs)
Cashews (at least 2 lbs)
Raisins (at least 1.5 lbs)
M&Ms (at least 1 lb)
Flaked coconut (at least 1/2 lb)
[Also needed: sugar, honey, Dijon mustard]
Lunch: Burger or Chili Baked Potato, Cheese Wedges, bananas or strawberries
Dinner: Chicken Cordon Bleu or Cube Steak; rice or baked potato; mixed vegetables
Chuck Wagon Burgers
Preheat oven to 375 degrees. Combine 2 lbs of ground beef, an envelope of onion soup mix, and 1/2 cup of water in a bowl. Mix well. Shape into 8 3/4 inch patties. Grill, uncovered, or broil 4 inches from the heat for 5-6 minutes on each side.
Meanwhile, take apart a tube of large refrigerated biscuits on an ungreased baking sheet. Sprinkle with an 1/8 tsp of seasoning salt. Bake for 12-14 minutes. Split. Top each biscuit with a hamburger.
5-Can Chili Topping
Combine a can of chili with beans, a drained can of mixed vegetables, a drained can of whole kernel corn, a can of diced tomatoes, and a can of green chilies in a pot. Heat through.
Baked Potatoes (4 Methods – Pick the one that works best for your schedule!)
Rub potatoes with olive oil, sprinkle with salt and pepper, and prick them with the tines of a fork.
Top with chili, sour cream, chives or green onions, cooked and crumbled bacon, and cheddar cheese.
Broiled Chicken Cordon Bleu
Place 4 chicken breasts on the rack of a broiler pan. Broil 4 inches from the heat for 3 minutes. Turn and broil 3 minutes on the other side. Brush with 1/4 cup of melted butter. Continue turning and basting about 4 minutes.
Place a slice of deli meat on each chicken breast. Broil for 1-2 minutes. Spread 1 Tbsp of honey mustard dressing over each. Top with a slice of deli cheese. Broil for 30 seconds.
Note: You can do them all the same if you want, as in all with ham and Swiss, for example. I like to make them all different so it feels like a different meal when we reheat leftovers the next day. Plus, I prefer stronger flavored cheeses, like sharp cheddar and Monterey Jack, while my boyfriend prefers milder ones, like mozzarella and Swiss. With a variety to choose from, it kind of feels like we went out for dinner at a restaurant!
Seasoned Cube Steaks
Combine 1 cup of soy sauce, 1 tsp of dried minced garlic, and 1 tsp of dried minced onion in a large Ziplock bag. Add 4 cube steaks. Seal bag and turn to coat. Refrigerate for 30-45 minutes, turning once.
Drain and discard marinade. Place steaks on a greased broiler pan. Broil 4 inches from the heat for about 4 minutes on each side. Serve with mixed vegetables and rice or baked potatoes.
Cut a package of extra sharp cheddar cheese into 1/2 inch slices. Cut each slice in half diagonally. Combine 1/3 cup of seasoned dry bread crumbs and 1/2 tsp of crushed red pepper flakes in a shallow bowl. [Note: You can omit crushed red pepper flakes if you don’t like spice.] Beat an egg in another bowl. Dip cheese triangles into egg, then in crumb mixture.
Place on a greased baking sheet. Broil 4 inches from the heat for 2-3 minutes. Serve cheese wedges warm with pizza sauce for sipping.
Strawberry Banana Shakes
Place 2 Tbsp of milk, 1/2 cup of strawberry ice cream, and 1/2 firm banana (sliced) in a blender. Cover and process until smooth. Pour into glasses. Garnish with whipped cream and a strawberry, if desired.
Extra sharp cheddar cheese (9 oz)
4 thin slices of deli cheese (I got one Swiss, one mozzarella, one Monterey Jack, and one cheddar)
Tube of large refrigerated biscuits
Chives or green onions
Potatoes (about 20)
4 cube steaks (1 1/4 lbs)
2 lb ground beef
4 boneless skinless chicken breast halves
4 thin slices of deli cold cuts (I got 2 ham and 2 turkey)
Strawberry ice cream
Can of pizza sauce
Can of chili with beans
2 cans of mixed vegetables
Can of whole kernel corn
Can of diced tomatoes
Can of green chilies
Honey mustard salad dressing
Envelope of onion soup mix
Crushed red pepper flakes
Dried minced garlic
Dried minced onion
[Also needed: Seasoned bread crumbs, Milk, Butter]
Breakfast: Smoothie and/or Omelette
Lunch: Burrito, Reuben spread and cocktail rye bread and a Plum or Pommegranate
Dinner: Pork Tenderloin and Potatoes or Tuna Casserole and Beets
Two Meals One Pot [Take Two]
Combine 2 cans of chili with beans, 2 cans of drained mixed vegetables, 2 drained cans of whole kernel corn, 2 cans of diced tomatoes, 2 cans of green chilies in a pot, and 2 dashes of chili powder. Heat through.
a) Zap a tortilla in the microwave for 15-30 seconds. Scoop chili mixture onto tortillas and wrap up burrito-style! Add any leftover vegetables, beans, cheese, or toppings you have lying around, if you want to. It’s good with just the chili mixture too though!
b) Beat 2 eggs with a splash of milk. Spoon a couple scoops of chili mixture into a coated pan or a non-stick egg pan. After 30 seconds, pour the egg mixture on top. Do not touch it for one minute. Flip it over. If you have any leftover cheese, add it at this stage. Let cook for another mixture. Use your flipper to fold it in half and slide onto the plate.
Swiss Tuna Bake
Tangy Pork Tenderloin
Cherry Berry Smoothies
1.5 lb Swiss cheese
Cocktail rye bread
Seasoned bread crumbs
Seedless red grapes
2 1lb pork tenderloins
1 lb deli ham
Frozen unsweetened raspberries
8 oz can of sauerkraut
2 cans of chili with beans
2 cans of mixed vegetables
2 cans of whole kernel corn
2 cans of diced tomatoes
2 cans of green chilies
6 oz can of tuna
Vanilla whey protein powder
Thousand Island dressing
[Also needed: honey, salt, sugar]
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
Bag of potatoes
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.
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.
Apricot preserves (You may have some leftover from Week 6!)
1 lb kielbasa or Polish sausage
Dried apricots (Get 12 if your store offers them in the bulk section. If not, just get a package)
12 fresh mushrooms
Pkg of frozen California-blend vegetables
Process cheese (like Velveeta)
Envelope of chicken noodle soup mix
[Also needed: Dijon mustard. Buy a 2 L of milk this week.]
Lunch: Soup and a pear
Dinner: Kabobs, rice, and snow peas
Dessert: Harvest Apple Drink
Vegetable Noodle Soup
Bring 3 1/2 cups of milk to a boil in a large pot. Stir in a package of frozen California-blend vegetables and return to a boil. Reduce heat. Cover and simmer for 6 minutes.
Stir in 1/2 cup of cubed process cheese and an envelope of chicken noodle soup mix. Return to a boil. Reduce heat. Simmer, uncovered, for 5-7 minutes, stirring occasionally.
Apricot Sausage Kabobs
Combine 3/4 cup of apricot preserves and 3/4 cup of Dijon mustard. Mix well. Remove 1/2 cup for serving and set aside. Slice 1 lb of fully cooked kielbasa or Polish sausage into 12 pieces. On 4 metal or soaked bamboo skewers, alternate sausage pieces, mushrooms, and dried apricots. Each skewer should have 3 of each. Alternatively, make 6 skewers with two of everything on each.
Grill, covered, over indirect heat for 15-20 minutes. Turn frequently and baste with remaining apricot sauce. Warm the reserved sauce and serve with kabobs. Make rice according to package directions. Serve with kabobs and sauce.
Harvest Apple Drink
Bring a can 46 oz can of apple juice, 1/3 cup of packed brown sugar, 2 cinnamon sticks and 6 whole cloves to a boil in a medium pot. Reduce heat and simmer for 15 minutes. Strain. Drink warm.