Ribs with Plum Sauce (Dinner for Two Week 20)

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

  1. Prep the fruit: Peel the skin off 6 apples, core, and cut into bite sized pieces. Larger pieces will stay firmer whereas smaller pieces will become softer. Cut 3 nectarines and 2 plums into comparably-sized pieces. It’s fine to leave the skin on. Remove the leaf from the top of 10 strawberries and slice in half.
  2. In a large pot with a heavy bottom and solid cover, layer the fruit —  apples on the bottom, then the nectarines, then the plums.
  3. Zest about half of an orange over the fruit. Squeeze 1/4 of a lemon over the top.
  4. Turn the heat to medium-low and cover. Let sit for about 10 minutes.
  5. After 10 minutes, uncover and stir, evenly distributing the fruit. The compote is done cooking when the apples have softened just to the point that they can easily be broken in half with a spoon but aren’t total mush.
  6. Add the sliced strawberries to the top of the pot and cover. Turn down to low heat for one minute, then turn off the heat and let sit.
  7. Serve hot or chilled. Works well over yogurt, ice cream, or all by itself. Will last about a week if properly refrigerated. Wait for the compote to cool to room temperature before storing in the fridge.

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.

SHOPPING LIST:

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)

Grapes

3 nectarines

2 plums

2 packages or strawberries (at least 3o)

Orange

Lemon

6 pears

Honeydew

Green onion

3 turnips

Onion

6 beets

Radicchio

Corn (fresh or frozen)

Parsley (fresh)

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)

Noodles

[Also needed: Dijon mustard, soy sauce, honey, garlic, pepper]

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Corn State Broccoli Bake (Dinner for Two Week 14)

Lunch: Salad with honey poppy seed dressing, Watermelon cups, Nectarine or Orange

Dinner: Crispy chicken strips or Cheesy beef macaroni, Corn state broccoli bake or Citrus carrots, Cabbage

Corn State Broccoli Bake

Preheat oven to 375 degrees. Crush a package of Chicken in a Bisket crackers. Combine with 1/2 cup of melted butter. Reserve 1/2 cup for topping. Combine a thawed package of chopped broccoli, a drained can of whole kernel corn, a can of cream-style corn, and remaining crumbs in a bowl.

Transfer to a greased baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, for 25-30 minutes.

Citrus Carrots

Combine 3 Tbsp of orange juice, 1 tsp of melted butter, and 1/2 tsp of cumin. Set aside. Cut carrots into 3 inch chunks, then into matchstick strips. Bring 6 cups of water to a boil in a large saucepan. Add carrots. Cook for about 2 minutes. Drain. Place in a serving bowl. Drizzle with orange juice mixture.

They taste great served straight out of the serving bowl, but for extra presentation/style points, cut a bundle of green onions lengthwise into ribbon-like strips and tie up a serving-sized bundle of carrots. It should kind of look like a bundle of firewood. So cute!

Honey Poppy Seed Dressing

Combine 1/3 cup of vegetable oil, 1/4 cup of honey, 2 Tbsp of cider vinegar, 2 tsp of poppy seeds, and 1/2 tsp of salt in a small bowl or jar with tight-fitting lid. Mix or shake well. Store in the fridge.

Serve over a plain lettuce salad or fresh fruit.

Salad suggestion: Lettuce, endive, cucumber, green beans, green onions, grapefruit, and mango. Squeeze a lemon and grate a little zest over the whole thing. Also add any leftover dried fruit, nuts, seeds, and cheese you have kickin’ around.

Watermelon Cups

Dissolve a package of watermelon gelatin in 1 cup of boiling water in a bowl. Stir in 1 cup of cold water. Refrigerate for 1 hour.

Meanwhile, slice 4 limes in half lengthwise. With small scissors or a sharp knife, cut the membrane at each end to loosen pulp from shell. Using fingertips, pull membrane and pulp away from shell. Discard pulp or save for another use.

Fold 1/4 cup of mini chocolate chips into the gelatin. Spoon into lime shells. Refrigerate for 2 hours.

Crispy Chicken Strips

Flatten 3/4 lb of chicken breasts to 1/2 inch thickness. Cut into 1 inch strips. Combine 1/2 cup of mashed potato flakes and 1/2 cup of seasoned bread crumbs in a shallow bowl. Dip chicken in egg substitute equivalent to one egg, then in potato mixture. Cook chicken in 2 Tbsp of olive oil for 4-5 minutes in a skillet.

Cheesy Beef Macaroni

Preheat oven to 350 degrees. Cook 1 lb of ground beef over medium heat in a large skillet. Drain. Add a drained can of whole kernel corn and a can of cream of chicken soup. Shred 8 oz of Velveeta and set aside 1/2 cup for topping. Stir remaining cheese into meat mixture until melted. Cook elbow macaroni according to package directions. Gently stir in 2 1/2 cups of macaroni until coated.

Transfer to a greased baking dish. Top with reserved cheese. Bake, uncovered, for 20-25 minutes.

SHOPPING LIST:

Egg substitute

8 oz process cheese (like Velveeta)

Orange juice

4 limes

Lemon

Grapefruit

Mango

6 nectarines

6 oranges

Lettuce

Cucumber

Endive

Cabbage

Green beans

2 bundles of green onions

1 lb carrots

1 lb ground beef

3/4 lb boneless skinless chicken breasts

Frozen chopped broccoli

Can of whole kernel corn (15 oz)

Can of cream-style corn (15 oz)

Cider vinegar

Elbow macaroni

Chicken in a Bisket crackers

Mashed potato flakes

Pkg of watermelon gelatin

Mini chocolate chips

Poppy seeds

Ground cumin

Gluten-Free Corn Flour

[Also needed: seasoned bread crumbs, olive oil, vegetable oil, honey, salt, butter]