Pasta with Sausage and Tomatoes (Dinner for Two Week 24)

Breakfast: Vegan No-Sugar Oat Drops

Lunch: Cheesy Crab Burritos + grapefruit, pomegranate

Dinner: BBQ Steak Flatbread, Pasta with Sausage and Tomatoes, Broiled Orange Roughy, rice, yellow beets, yellow bell peppers, lettuce

Dessert: Crepes with peaches, raspberries, and icing sugar

Broiled Orange Roughy (or Red Snapper or Haddock)

If frozen, thaw  1 1/2 lbs of orange roughy, red snapper, or haddock fillets. Place fillets in a shallow dish. Sprinkle with 1 tsp of garlic powder. Combine 1/4 cup of melted butter, 1/4 cup of lemon juice, and 1/4 cup of soy sauce. Pour over fish and turn. Marinate for 10 minutes.

Drain and discard marinade. Place fillets on a broiler pan. Broil* 3-4 inches from the heat for 10 minutes, turning once. Sprinkle with paprika.

*Can also be cooked on an outdoor grill for easy kitchen clean up

Cheesy Crab Burritos

Preheat oven to 350 degrees. Combine a package of softened cream cheese and 2 cups of shredded cheddar cheese in a mixing bowl. Stir in a flaked package of imitation crabmeat. Spoon down the centre of 8 flour tortillas. Roll up tightly and place on an ungreased baking sheet. Bake for 20 minutes. Serve with salsa.

Serve with a green lettuce (I recommend lettuce, yellow bell peppers, and yellow beets), rice, and beans.

Crepes

I featured the recipe I use for crepes last week. I made them again this week, but with raspberries, peaches, and icing sugar instead of sliced strawberries.

https://theshortchef.wordpress.com/2014/05/24/pizza-burger-and-fries-dinner-for-two-week-23/

No-Sugar Vegan Oat Drops

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

In a large bowl, combine 1 1/2 cups of regular rolled oats (or whatever type of oats you have on hand), 1/4 cup of almond meal (or another nutmeal of your choice), 1/2 cup of finely chopped mixed nuts and 1 cup of coconut flakes. Stir in 1/2 tsp of allspice and 1 tsp of cinnamon. Add 1 cup of dried fruit/chocolate chips/berries (I usually do 1/3 cup of each but if you truly want no-sugar, skip the chocolate chips). Stir. Make sure the dried fruit do not stick together in big batches.
In another bowl, combine 1/4 cup of canola oil (or oil of your choice), 3 mashed banana and 1 tsp of vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined. 

Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter.  Or simply form balls with your hands and flatten slightly. Bake for about 20 minutes.

***Applesauce or 2 eggs could be subbed for mashed bananas, if you prefer***

Pasta with Sausage and Tomatoes

Cook and drain a package of your favorite pasta according to box directions. Cook 1 lb of bulk Italian sausage in a skillet over medium heat. Drain. Add 2 cans of diced tomatoes (don’t drain them) and 1 1/2 tsp of chopped fresh basil or 1/2 tsp of dried basil. Simmer, uncovered, for 10 minutes. Serve immediately over pasta.

BBQ Steak Flatbread

Preheat oven to 350 degrees. Grill and cube a small round steak. Place a prebaked Italian flatbread on a pizza pan. Spread with 2/3 cup of honey garlic BBQ sauce. Sprinkle with a chopped red onion, cubed steak, and 2 cups of shredded mozzarella cheese. Bake for 10 minutes.

SHOPPING LIST:

Cream cheese (8 oz)

Cheddar cheese (8 oz)

Mozzarella cheese (8 oz)

Soy milk

Non dairy butter alternative

Eggs

 Prebaked Italian flatbread (14 oz)

8 10″ flour tortillas

3-6 grapefruits

3-6 pomegranates

Raspberries

One other kind of berry

Lemon

2 peaches

Bananas

Red onion

6 yellow beets

3 yellow bell peppers

Lettuce

Fresh or dried basil

Paprika

Round steak (small)

1 lb Italian bulk sausage

Pkg of imitation crabmeat (8 oz)

1 1/2 lb fresh/frozen orange roughy, red snapper, or haddock

2 cans of diced tomatoes (16 oz ea)

Can of your favorite beans

Salsa

Pkg of your favorite pasta (12 oz)

Rice

[Also needed: honey garlic BBQ sauce, rolled oats, coconut flakes, cinnamon, allspice, salt, almond meal, mixed nuts, dried fruit, chocolate chips, vanilla, cornstarch, sugar, poppy seeds, icing sugar, garlic powder, butter, lemon juice, canola oil]

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Green Eggs and Ham (Dinner for Two Week 22)

Breakfast: Green ‘n’ Gold Egg Bake, Yogurt with Toasted Quinoa, Almonds and Apricots

Lunch: Leftovers + banana, pear, orange, cherries

Dinner: Breaded Pork Chops, Spaghetti Carbonara, Easy and Elegant Ham, red potatoes, sauteed red peppers and red onion

Dessert: Yogurt Tartlet

Breaded Pork Chops

Preheat oven to 375 degrees. Combine 1 cup of Italian-seasoned bread crumbs and 2 Tbsp of grated Parmesan cheese in a shallow dish (like a pie plate). Place 1/3 cup of ranch salad dressing in another shallow dish. Dip 6 pork chops in ranch dressing, then coat in the crumb mixture.

Place in an ungreased baking pan. Bake, uncovered, for 25 minutes. Meanwhile, heat a jar of red sauce in a small pot. Pour over pork chops and sprinkle with 2 Tbsp of grated Parmesan cheese to serve.

Green ‘n’ Gold Egg Bake

Thaw 2 packages of frozen spinach and squeeze dry. Preheat oven to 350 degrees. Sprinkle 1/4 cup of seasoned bread crumbs into a greased baking dish. Bake for 3-5 minutes. Combine spinach, 3 cups of cottage cheese, 1/4 cup of grated Romano cheese, 1/4 cup of grated Parmesan cheese, 3 eggs, and 3/4 cup of seasoned bread crumbs in a bowl. Spread over the baked crumbs. Beat 2 more eggs. Pour over spinach mixture.

Bake, uncovered, for 45 minutes. Let stand for 5-10 minutes before serving.

Yogurt Tartlets

I’ve featured this recipe before on Week 21 in my Year as a Single College Student Series. You can view the recipe here:

https://theshortchef.wordpress.com/2014/03/27/week-21-special-week-5-recipes-for-50/

 I decorated mine with dates, nectarine, and peach slices this time.

Yogurt with Toasted Quinoa, Almonds, and Apricots

To toast the red quinoa, add 1 Tbsp to a medium saute pan and cook over medium/low heat about 3-5 minutes. Remove from the heat and transfer to a bowl to cool.

Add 1 Tbsp of sliced almonds to the saute pan, and toast over low heat, moving around the pan constantly. Almonds will toast in 2-3 minutes. Transfer to a bowl to cool.

Add 1 Tbsp of coconut chips to the saute pan, and toast over low heat, moving around the pan constantly. When coconut is toasted, transfer to a bowl to cool.

Add 6 oz of Greek yogurt to a small bowl. Top with toasted quinoa, almonds, 3 roughly chopped dried apricots and coconut chips. Drizzle with honey and a small sprinkle of sea salt. Flaky sea salt, like fleur de sel works best.

Spaghetti Carbonara

Cook a package of thin spaghetti according to package directions. Meanwhile, dice 10 strips of bacon, and cook over medium heat in a skillet until crisp. Drain on paper towels. Add 1/3 cup of butter to the drippings. Heat until melted.

Drain spaghetti. Toss with 2 lightly beaten eggs and 3/4 cup of grated Parmesan cheese. Add to the skillet. Cook and stir over medium heat for 3-4 minutes. Sprinkle with bacon.

Easy and Elegant Ham

Drain 2 cans of sliced pineapple, reserving the juice and setting aside. Place half of the pineapple in an ungreased slow cooker. Top with a 6 lb fully cooked boneless ham. Drain a jar of maraschino cherries well. Add cherries, remaining pineapple, and reserved pineapple juice on top of the ham. Spoon a jar of orange marmalade on top as well. Cover and cook on low for 6-7 hours.

Remove to a warm serving platter. Let stand for 10-15 minutes before slicing. Serve pineapple and cherries with sliced ham.

SHOPPING LIST:

Parmesan cheese (at least 2.5 cups worth grated)

Romano cheese (1/4 cup worth)

Cottage cheese (24 oz)

Greek yogurt

Plain lowfat vanilla yogurt

Eggs

Italian-seasoned dry bread crumbs

Red chili pepper

Red onion

Bag of red potatoes

3 red peppers

Bananas

6 pears

Dates

Nectarine

Peach

6 oranges

Cherries

6 lb fully cooked boneless ham

6 pork chops

Bacon

2 pkgs of frozen chopped spinach

Jar of maraschino cherries (6 oz)

Jar of orange marmalade (12 oz)

Jar of red pasta sauce

Pkg of thin spaghetti (7 oz)

Red quinoa

Dried apricots

Coconut chips

Natural cane sugar

[Also needed: butter, sliced almonds, honey, sea salt, all-purpose flour, oats, salt, maple syrup, lemon juice, seasoned bread crumbs, ranch salad dressing]

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 41 – Bonus Recipe!

Shopping List:

Frozen sliced peaches

Orange juice concentrate (Put 1/4 cup aside and make the rest into juice)

2 lbs of ground beef

Jar of salsa (16 oz)

Tube of refrigerated biscuits

8 oz of Colby-Monterey Jack cheese

Iceberg lettuce

Onion

16 oz jar of sauerkraut

4 oz of Swiss cheese

3 tubes of refrigerated crescent rolls

5 persimmons

5 beets

2-3 carrots

Apple (get a tart one, like Granny Smith)

[Buy a 1L of milk this week. Also needed: sugar]

 

Breakfast: Muffin and a smoothie

Lunch: Turnover and a persimmon

Dinner: Tostado, beet, and a glass of orange juice

 

Tangy Beef Turnovers

Preheat oven t 375 degrees. Cook 1 lb ground beef and a chopped onion in a skillet over medium heat. Drain. Drain, rinse, and chop a 16 oz jar of sauerkraut. Add to meat mixture. Add a cup of shredded Swiss cheese. Mix well. Unroll 3 tubes of refrigerated crescent roll dough and separate into rectangles. Place on greased baking sheets. Pinch seams to seal.

Place 1/2 cup of beef mixture in the center of each rectangle. Bring corners to the center and pinch to seal. Bake for 15-18 minutes.

 

Biscuit Tostados

Preheat oven to 350 degrees. Cook 1 lb of ground beef over medium heat in a skillet. Drain. Add 1 1/2 cups of salsa. Heat through.

Take apart a tube of large refrigerated biscuits and split each biscuit in half. Flatten into 4 inch rounds on ungreased baking sheets. Bake for 10-12 minutes. Top with meat mixture, 2 cups of shredded Colby-Monterey Jack cheese, 2 cups of shredded lettuce, and remaining salsa.

 

Peach Smoothies

Combine 1/2 cup of milk, 1/2 cup of frozen unsweetened sliced peaches, 1 Tbsp of orange juice concentrate, 1/2 Tbsp of sugar, and 2 ice cubes in a blender. Cover and process until smooth. Pour into a glass and drink immediately.

 

Good-For-You Morning Muffins

Preheat oven to 350 degrees. In a large bowl, combine 1 cup of unbleached all-purpose flour, 1 cup of whole-wheat flour, 3/4 cup of ground flaxseed, 3/4 cup of sugar, 2 3/4 tsp of baking powder, 2 tsp of ground cinnamon, 3/4 tsp of salt, and 1/4 tsp of baking soda. In another bowl, beat 4 egg whites, 1 whole egg, 1/2 cup of unsweetened applesauce, 1/3 cup of orange juice, 1/4 cup of canola oil and 2 tsp of vanilla extract. Stir into dry ingredients just until moistened. Fold in 2 cups of grated carrots, 1/2 cup of chopped pecans, 1/2 cup of flaked coconut, 1/2 cup of raisins and a peeled and shredded apple.

Coat muffin cups with cooking spray or use foil liners; fill three-fourths full. Bake for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Note: Original recipe specifically says to use King Arthur flour, though it didn’t seem to be sponsored by them. I didn’t use King Arthur when I made it, so I didn’t specify.