Green Pepper Salad Dressing

Maphoto (2)yonnaise

Green pepper

Onion

Parsley (fresh)

Lemon juice

 

Finely chop 3 Tbsp of green pepper and 2 Tbsp of onion.

Mince 2 Tbsp of fresh parsley.

Combine 1 cup of mayonnaise, green pepper, onion, parsley, and 1 Tbsp of lemon juice in a bowl. Cover and refrigerate until serving.

Great on salad or as a veggie dip!

 

Black Bean Salad (68¢ / serving)

2 cans of black beans

Salsa

Fresh parsley

 

Rinse and drain black beans. Mince 2 Tbsp of fresh parsley. Combine everything in a bowl. Chill for 15 minutes.

 

I serve this as a side dish to pork fajitas or chicken and rice.

 

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]

Week 45 – Bonus Recipe!

Shopping List:

Club crackers

Slivered almonds

1 1/4 lbs of fish fillets [Orange roughy, haddock, trout, and walleye all work well for this recipe]

Paprika

2 chicken breasts

Can of whole kernel corn

Salsa

4 oz cheddar cheese

8 flour tortillas

5 apples

1 red chili pepper

Fresh basil

Fresh dill

Fresh parsley

Semisweet chocolate chips

[Also needed: butter, sugar, vanilla extract, seasoning salt, pepper]

 

Breakfast: Mini frittatas

Lunch: Chicken wrap, an apple, and nutty crackers

Dinner: Fish and rice

 

Corny Chicken Wraps

Cook 2 chicken breasts and cut into cubes. Combine chicken, a seeded and diced red chili pepper, a can of drained whole kernel corn, and 1 cup of salsa in a pot. Cook until heated through. Sprinkle 1 cup of shredded cheddar cheese over 8 flour tortillas. Place about 1/2 cup of chicken mixture down the center of 8 warmed tortillas. Roll up and secure with toothpicks.

 

Fast-Baked Fish

Preheat oven to 400 degrees. Place 1 1/4 lbs of fish fillets in a greased baking dish. Sprinkle with 1 tsp of seasoned salt, pepper, and paprika, if you want. Drizzle with 3 Tbsp of melted butter. Cover and bake for 15-20 minutes.

 

Nutty Cracker Delights

Preheat oven to 350 Place 42 club crackers in a single layer in a foil-lined baking pan. Melt 1/2 cup of butter in a pot over medium heat. Add 1/2 cup of sugar. Bring to a boil, stirring constantly. Boil for 2 minutes. Remove from the heat. Add 1 tsp of vanilla extract. Pour evenly over crackers. Sprinkle with 1 cup of slivered almonds.

Bake for 10-12 minutes. Immediately remove from the pan, cutting between crackers if necessary, and cool on wire racks. Store in an airtight container.

 

Mini Veggie Frittatas

Preheat the oven to 350 degrees. Lightly spray 8 cups of a muffin tray with an oil mister or non-stick cooking spray. Whisk 4 eggs, 3/4 cup of egg whites, 1/2 cup of milk, 2 tsp of shredded fresh basil, 1 tsp of finely chopped fresh dill, 1 Tbsp of finely chopped fresh parsley, 1/2 cup of loosely packed shredded spinach, 1 tsp of smoked paprika, a dash of sea salt, and a dash of black pepper in a bowl until well combined. Mist a small frying pan with oil and set heat to medium. Lightly saute 1/2 cup of diced yellow onion and 3/4 cup of diced mixed bell peppers for about 2 minutes. Remove the pan from the heat.

Divide the vegetable mixed evenly between the 8 muffin cups, followed by the egg mixture. Bake for 15 minutes. Shred 1/2 cup of low-fat mozzarella cheese. Remove pan from the oven and sprinkle cheese on top of each mini quiche. Place pan back in oven and cook for another 10 minutes. Remove pan from the oven and allow it to cool slightly. Slide the blade of a knife around each quiche to loosen them. Then carefully lift out of pan. Eat warm. (You can divide recipe in half or quarters if you prefer to eat the frittatas fresh every time)

 

 

Week 34 – Bonus Recipe!

Shopping List:

Can of apricot halves

Orange juice concentrate

Pint lemon sherbet

4 chicken breasts

12 pepperoni slices

Mozzarella cheese

Can of pizza sauce

Fresh parsley

4 hamburger buns

Can of pineapple slices

Cheddar cheese

Mushrooms

Lemon

[Buy a half liter of milk this week. Also needed: peanut butter]

 

Breakfast: Muffin

Lunch: Sandwich and a glass of lemon water

Dinner: Chicken, rice, and sauteed mushrooms

Dessert: Apricot drink

 

Frothy Apricot Drink

(This recipe yields 4 cups of drink. Only make what you can drink so I would recommend quartering or halving the whole recipe)

Place a can of apricot halves with juice, 1/2 cup of milk, and 1/4 cup of orange juice concentrate in a blender. Cover and process until smooth. Add a pint of lemon sherbet. Cover and process just until combined. Pour into glasses and drink immediately.

 

Pizza Chicken Roll-Ups

Preheat oven to 350 degrees. Flatten 4 chicken breasts to 1/4 inch thickness. Place 3 slices of pepperoni and 1 slice of mozzarella cheese on each. Roll up tightly. Secure with toothpicks. Place in a greased baking dish. Spoon pizza sauce over roll-ups.

Cover and bake for 35-40 minutes. Uncover and top with 4 more slices of mozzarella cheese. Bake 5-10 minutes longer. Sprinkle with minced fresh parsley.

 

Peanut Pineapple Bun

Preheat oven to 350 degrees. Place a hamburger bun, cut side up, on a baking sheet. Spread with peanut butter. Place a pineapple slice on the bottom half and a slice of cheddar cheese on the top. Bake for 5-7 minutes. Place cheese-topped buns over pineapple.

 

[Over the last couple months I had come $3-$7 under budget on each grocery trip. Instead of spending it on additional items, I put it away in a jar until I had enough to buy the ingredients for these delicious muffins! It costs about $30 total, but I had a lot of leftover ingredients to use for other things later.]

 

Healthy Carrot and Apple Muffins

Preheat oven to 375°F and line standard-sized muffin pan with muffin cups. In a medium bowl, whisk together 2 eggs, 1/2 cup of maple syrup, 1/2 cup of olive oil, 6 oz of yogurt, and 2 tsp of vanilla. Set aside. In a large bowl, stir together 1/2 cup of quick-cooking oats, 2 cups of whole wheat flour, 2 tsp of baking soda, 1/4 tsp of ground nutmeg, 1/2 tsp of ground cinnamon, 1 tsp of ground ginger, and 1/2 tsp of salt until thoroughly mixed. Pour wet ingredients into dry and mix until all ingredients are evenly moistened. Stir in 3 peeled and grated carrots, 2 peeled and grated apples, and 1/2 cup of dried fruit (I used raisins, cranberries, and cherries).

In a small bowl, use a pastry cutter or fork to press together 1 Tbsp of cold butter, 1 Tbsp of brown sugar, and 1 Tbsp of flour until crumbly. Add 2 Tbsp of oats, 2 Tbsp of sesame seeds, and 1 Tbsp of ground flaxseed, and press together until they form a uniform crumbly mixture.

Fill each muffin cup almost to the top with batter.  Sprinkle a spoonful of the topping over each muffin.  Bake for 20-22 minutes.

Week 1

Shopping List:

2 packages of cream cheese

1 can of chopped ripe olives, drained

Bundle of green onions

10 slices of sliced deli ham

4 salmon fillets

Creole Seasoning

Garlic Bulbs or Jar of Chopped Garlic (the jar will be more expensive, but is faster if you are pressed for time, and the whole jar will last you over a year so is worth the little splurge)

Bundle of fresh parsley

Ranch salad dressing mix

Loaf of pumpernickel rye bread

3 cucumbers

Artichoke

5 of your favorite apples

Flavored oatmeal packets

Almond meal

[Salt and pepper also needed]

 

Breakfast: Oatmeal and/or toast with butter

Lunch: Cucumber sandwich, ham roll ups, and an apple

Dinner: Salmon, rice, and artichoke and/or cucumbers

 

Cucumber Sandwiches

Leave cream cheese out until it reaches room temperature and then mix with 2 Tbsp of the ranch dressing mix. Spread on rye bread. Top with sliced cucumbers. Salt and pepper.

 

Salmon

Add 4 tsp of Creole seasoning, the equivalent of 2 garlic cloves, and 2 tsp of pepper in a large Ziplock bag. Add salmon fillets and shake to coat. Place salmon on baking sheet. Broil 6 in from heat for 10 minutes. Sprinkle with parsley.

 

How to Steam Artichoke

Cut little thorn tips off with scissors. Slice the top inch off. Cut off excess stem – leave an inch. Rinse in cold water. Put in microwave-proof dish with 1/4 in of water. Cover with lid. Microwave for 4 mins. The leaves should come off easily. pull off as close to the stem as possible. Dip in melted butter and use teeth to scrape off meat. Eat heart at the end.

 

Ham Roll Ups

Leave cream cheese out til it reaches room temperature. Beat in a bowl until smooth. Stir in drained olives and 1/3 cup of green onions. Spread over ham slices. Roll up, jelly-roll style, starting with the short side. Chill for at least 1 hour. Just before eating, cut into 1 in pieces.

 

Keep the remaining salad dressing mix on hand for next week.

Week 14

Shopping List:

Cream cheese

Dried thyme

Dried parsley flakes

Crackers (You probably have saltines leftover from last week, but get another box of a different kind so you have some variety for the spread we’re making this week)

Small broccoli florets (fresh or frozen) or asparagus

Envelope of hollandaise sauce mix or cheese sauce mix

8 oz of sliced deli turkey

8 oz of sliced deli ham

Sourdough bread

1 lb salmon fillet

Dill weed

Reduced-fat plain yogurt

Salt-free seasoning blend

Green beans

Cranberries

[Garlic and sugar also needed]

 

Breakfast: Oatmeal

Lunch: Sandwich, crackers with spread, and cranberries

Dinner: Salmon, rice, and green beans

 

Creamy Thyme Spread

Combine a package of cream cheese, 1 tsp of dried thyme, 1 tsp of dried parsley flakes, and 1 tsp of minced garlic in a bowl and mix well. Cover and refrigerate until serving. Serve with crackers.

 

Open-Faced Sandwich Supreme

(This recipes yields enough veggies, sauce, and protein for 4 sandwiches. You will have extra bread. It is absolutely imperative that you divide the sauce into four portions before you make it as hollandaise sauce cannot be reheated and cheese sauce is never as good the second time either. If you can eat 2 sandwiches at once, make half the sauce. If you are just doing one, make a quarter. Cook all the veggies the first time though so next time you make a sandwich, it’ll be faster)

Cook 3 cups of broccoli or 3 cups of asparagus in a small amount of water in a pot until tender and drain. Prepare the hollandaise sauce or cheese sauce according to the package directions (remember that you divided it!). Warm 2 oz of turkey and 2 oz of ham, if you want. Layer over a slice of toasted sourdough. Top with broccoli/asparagus and sauce.

 

Salmon with Dill Sauce

Preheat oven to 375 degrees. Place a 1 lb salmon fillet in a baking dish coated with nonstick cooking spray. Sprinkle with 1/2 tsp of dill. Cover and bake for 20-25 minutes.

Meanwhile, combine 1/2 cup of reduced-fat plain yogurt, 1/2 tsp of sugar, 1/2 tsp of salt-free seasoning blend, and 1 tsp of dill in a small pot. Cook and stir over low heat until warmed. Serve with salmon.