Orange Pecan Salad

2 oranges or a can of mandarin oranges

Leaf lettuce

Pecan halves

Peach yogurt

Mayonnaise

  1. Preheat oven to 300°
  2. Peel and cube oranges or drain can of mandarin oranges
  3. Toast 1/4 cup of pecan halves on a greased baking sheet for 5 minutes.
  4. Wash and chop up a few leaf lettuce leaves.
  5. Flip over the pecan halves and toast 5 more minutes.
  6. Combine 1/2 cup of peach yogurt and 3 Tbsp of mayonnaise.
  7. Toss together oranges, lettuce, and pecans. Drizzle with dressing immediately before eating.

Variations:

  • Can also use almonds, pistachios, or sunflower kernels instead of pecans
  • Grapefruit, kiwi, apples, or grapes instead of oranges
  • Orange yogurt instead of peach yogurt
  • Plain yogurt with marmalade instead of peach yogurt
  • Add chicken salad or grilled chicken on top to make it a complete meal!
Advertisements

Potato Sloppy Joe Bake (Dinner for Two Week 28)

Breakfast: Super Duper Healthy Breakfast Cookies, Potato Sloppy Joe Bake
Lunch: Bean Burritos, Herbed Cheese and Tomato Sandwich, banana, dark chocolate, and mangoes, nectarines, oranges
Dinner: Roast Chicken with Potatoes and Butternut Squash and asparagus, avocado, broccoflower, broccoli
Dessert: Peach Crisp
Roast Chicken with Potatoes and Butternut Squash
  1. Preheat oven to 400°.
  2. Combine 1 1/2 Tbsp pf minced garlic, 1/2 tsp of salt, 1/2 tsp of pepper, and 1/2 tsp of dried rubbed sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.
  3. Cut 12 oz of red potatoes into wedges. Cube and peel 8 oz of butternut squash – should end up with 1 1/2 cups.
  4. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin.
Herbed Cheese and Tomato Sandwich
Spread 1 Tbsp of spicy brown mustard on an English muffin. Add 1/4 cup of cottage cheese on one half. Sprinkle with 1 Tbsp of chopped chives and garlic powder to taste. On the other half, add 2 slices of tomatoes, 1/4 of a sliced avocado, and a leaf of butter lettuce.
Potato Sloppy Joe Bake
  1. Preheat oven to 450 degrees.
  2. Cook 1 lb of ground beef in a skillet over medium heat. Drain. Add a can of sloppy joe sauce and a can of cream of potato soup. Place a package of frozen cubed hashbrown potatoes in a greased baking dish. Top with beef mixture.
  3. Cover and bake for 20 minutes. Uncover. Bake 10 minutes longer. Sprinkle with cheese.
Bean Burritos
Preheat oven to 375 degrees. Cook enough long grain rice to equal 1 cup. Combine a can of refried beans, 1 cup of salsa, rice, and 1 cup of shredded cheddar cheese in a bowl. Spoon about 1/3 cup off-center of each of the 12 flour tortillas. Fold the sides and ends over filling and roll up.
Arrange burritos in a greased baking dish. Sprinkle with 1 cup of shredded cheddar cheese. Cover and bake for 20-25 minutes.
Peach Crisp
Preheat oven to 350 degrees.
Peel and roughly chop peaches directly into baking dish. You can use a vegetable peeler and a paring knife, but you can also blanch stone fruits to get the skin off.
In a food processor, blend 1/2 cup of flour, 3/4 cup of brown sugar, a pinch of salt, and 6 Tbsp of chilled cubed butter or Earth Balance with several on-off pulses or only until the mixture looks like a coarse meal. Add 1 cup of quick or rolled oats and pulse a few more times to break them up.
Spread topping over fruit. Bake for 45-55 minutes. Depending on the juiciness of the fruit and how full you filled your dish, you may want to put some foil below the pan in the oven to catch any overflow.

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.

 

SHOPPING LIST:

Butter or Earth Balance

Low-fat cottage cheese

12 flour tortillas (6-7″)

English muffins

Lemon

3 mangoes

2 bunches of bananas

8 peaches

6 nectarines

6 oranges

Tomato

Chives

Asparagus

4 avocados

Broccoflower

Broccoli

Butter lettuce

Butternut squash

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)

Unsweetened applesauce

Spicy brown mustard

Dried rubbed sage

Dark chocolate

[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]

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]

Summer Sippin’ (Dinner for Two Week 8)

Lunch: Snowball Peaches, Green Salad with Balsamic Salad Dressing, Papaya or Guava

Dinner: Hamburger Casserole or Beef Bake, Bell Pepper or Artichoke, Mint Iced Tea Cooler or Lemonade Slush

Balsamic Salad Dressing

Combine 3/4 cup of tomato juice, 1/4 cup of balsamic vinegar, an envelope of Italian salad dressing mix, and 2 tsp of sugar in a jar with a tight-fitting lid. Shake well. Store in the fridge.

Salad suggestion: Leaf lettuce and red cabbage with carrots, grilled asparagus, a can of drained mandarin oranges, chopped or dropped cherries, and cranberries

Snowball Peaches

Beat 2 packages of softened cream cheese and 2 Tbsp of apricot preserves in a small mixing bowl until blended. Drain a can of pineapple tidbits. Stir 1 cup of pineapple into cream cheese. Drain 3 cans of peach halves and place peaches cut side up on a lettuce-lined serving platter. Fill with cream cheese mixture. Garnish with fresh mint.

Tortilla Beef Bake

Preheat oven to 350 degrees. Cook 1 1/2 lbs of ground beef over medium heat in a skillet. Drain. Stir in a can of cream of chicken soup. Sprinkle 1 1/2 cups of crushed tortilla chips in a greased shallow baking dish. Top with beef mixture, a jar of salsa and 1 1/2 cups of shredded cheddar cheese.

Bake, uncovered, for 25-30 minutes. Sprinkle with 1 more cup of crushed tortilla chips. Bake 3 minutes longer.

Hearty Hamburger Casserole

Preheat oven to 350 degrees. Cook 1 lb of ground beef over medium heat in a skillet. Drain. Stir in a can of ready-to-serve chunky vegetable soup and set aside. Prepare stuffing mix according to package directions. Spoon half into a greased baking dish. Top with beef mixture, 1/2 cup of shredded cheese, and remaining stuffing. Bake, uncovered, for 30-35 minutes.

Mint Iced Tea Cooler

Steep 3 peppermint-flavored tea bags in 7 cups of boiling water for 5-10 minutes. Discard tea bags. Pour tea into a pitcher or large bowl. Stir in 1 cup of cranberry juice and 3/4 cup of pink lemonade concentrate. Cover and refrigerate overnight (so flavors can fully blend). Serve over ice.

Lemonade Slush

Combine 1 1/2 Tbsp of partially thawed lemonade concentrate, 2 Tbsp of milk, 1 1/2 Tbsp of water, 1/8 tsp of vanilla, and a drop of yellow food coloring in a blender. Cover and process. Crush 2 ice cubes. While liquid is processing, slowly add crushed ice. Process until slushy. Serve immediately. Enough for one serving.

SHOPPING LIST:

Cheddar cheese (8 oz)

2 pkgs of cream cheese

Leaf lettuce

Red cabbage

Carrot

Asparagus

3 bell peppers

2 artichokes

 Cherries

Cranberries

3 guavas

Papaya

Fresh mint

Cranberry juice

Tomato juice

2 1/2 lbs of ground beef

2 lemonade concentrates (one pink and one yellow)

Can of ready-to-serve chunky vegetable soup (19 oz)

Can of condensed cream of chicken soup

Can of pineapple tidbits

Can of mandarin oranges

3 cans of peach halves (15 oz each)

Salsa (16 oz)

Apricot preserves

Package of instant stuffing mix (6 oz)

Peppermint-flavored tea

Italian salad dressing mix

Tortilla chips

Yellow food coloring

Balsamic vinegar

[Also needed: milk, vanilla extract, sugar]

Gingerbread Pumpkin Squares (Dinner for Two Week 7)

Breakfast: Gingerbread Pumpkin Squares

Lunch: Corn Salad, Orange Buttermilk Salad, Ham, Nectarine or Peach, Nuts

Dinner: Italian Chicken Dinner or Peachy Pork and an endive

Dessert: Cool Waters Shake

Gingerbread Pumpkin Squares

Preheat oven to 350 degrees and spray a baking pan with oil or non-stick spray.

Combine 1/4 cup of whole wheat pastry flour, 3/4 cup of vanilla whey protein powder, 1/2 cup of oats, 2 tsp of baking powder, 1/2 tsp of salt, 2 tsp of cinnamon, 1/2 tsp of ground cloves, 1/2 tsp of ground ginger, and 1/2 tsp of nutmeg in a medium-sized bowl and stir well. Stir together 1/2 cup of unsweetened almond milk, 1/2 cup of pumpkin puree, 3 Tbsp of molasses, 2 tsp of vanilla, and 3 packets of Stevia in a larger bowl until a smooth mixture forms.

Gradually pour the dry ingredients into the wet ingredients, mixing until just combined. Stir in 1/2 cup of walnut pieces.

Scrape the batter into the greased pan and bake for 20 minutes.

Remove the pan from the oven and let it cool before trying to remove the cake. Lift it out of the pan with a large flipper and cut into 9 squares.

Orange Buttermilk Salad

Bring a can of crushed pineapple to a boil in a pot. Remove from the heat. Add a package of orange gelatin and stir to dissolve. Add 2 cups of buttermilk and mix well. Cool to room temperature. Fold in carton of thawed whipped topping. Pour into a dish. Refrigerate several hours or overnight. Cut into squares. Great side dish to ham.

Creamy Corn Salad

Combine a drained can of whole kernel corn, a seeded and diced tomato, 2 Tbsp of chopped onion, 1/3 cup of mayonnaise, and 1/4 tsp of dill weed in a small bowl. Mix well. Cover and refrigerate until serving.

Peachy Pork

Cut 1 lb of pork tenderloin into 1/4 inch slices. Saute in a large skillet in 2 Tbsp of vegetable oil for 4 minutes. Add 4 minced garlic cloves. Cook and stir 1 minute longer. Stir in a jar of salsa and 1/4 cup of peach preserves. Bring to a boil. Reduce heat. Cover and simmer for 2 minutes. Serve over rice.

Italian Chicken Dinner

Preheat oven to 400 degrees. Cut up a 3 lb fryer/broiler chicken and place in a greased baking dish. Cut up 1 lb of red potatoes into chunks and arrange around chicken. Drizzle with 3/4 cup of Italian salad dressing. Sprinkle with 1 Tbsp of Italian seasoning and 3/4 cup of grated Parmesan cheese.

Cover and bake for 20 minutes. Uncover. Bake 20-30 minutes longer.

Cool Waters Shake

Combine 3/4 cup of cold milk, 2 Tbsp of berry blue gelatin, and 3/4 cup of vanilla ice cream in a blender. Cover and process for 30 seconds. Pour into a glass and drink immediately.

Stovetop Snacks

Saute 2 cups of nuts in 2 Tbsp of oil or melted butter over medium-high heat, stirring often, until they begin to brown. Sprinkle with your choice of seasonings (salt, pepper, cayenne pepper, curry powder, etc], tossing the nuts with a wooden spoon. Turn out onto paper towels to cool, then store in an airtight container.

SHOPPING LIST:

Almond milk

Buttermilk

Parmesan cheese

Red potatoes (at least 2 lbs)

6 nectarines

6 peaches

Tomato

3 endives

Onion

Garlic

Ham

1 lb pork tenderloin

Broiler/fryer chicken (3 lbs)

Vanilla ice cream (at least 1 quart)

Frozen whipped topping (8 oz)

Salsa (16 oz)

Can of whole kernel corn (15 oz)

Can of crushed pineapple (20 oz)

Peach preserves

Pumpkin puree

2 pkgs of berry blue and 1 pkg of orange gelatin

Rice

Walnuts

Italian seasoning

Dill weed

Ground ginger

Molasses

Stevia

Chocolate chips

Potato starch

[Also needed: nuts, vegetable oil, butter, favorite seasoning, milk (at least 1 L), mayonnaise]