Baked Tomatoes

4 Tomatoesphoto (15)

Salt

Pepper

Brown sugar

Ritz Butter Garlic Crackers

Butter

  1. Preheat oven to 350°.
  2. Cut 4 tomatoes into 1/2″ slices. Arrange in a greased baking dish.
  3. Season with salt and pepper.
  4. Sprinkle 1/2 cup of brown sugar.
  5. Crush 3/4 cup worth of cracker crumbs and crumble over top of tomatoes.
  6. Dot with 4 Tbsp of butter.
  7. Bake for 25-35 minutes.

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Fried Tomatoes – 77¢/serving

4 tomatoesphoto (14)

Salt

Lemon-pepper seasoning

Cornmeal

Vegetable oil

  1. Slice tomatoes 1/4 inch thick. Sprinkle both sides with 1 tsp salt and 1/4 tsp of lemon-pepper seasoning. Let stand for 20-25 minutes.
  2. Coat with 3/4 cup of cornmeal.
  3. Heat 1/2 cup of vegetable oil over medium heat in a large skillet. Fry tomatoes for 3-4 minutes on each side. Drain on paper towels. Best served immediately.

Dilled Zucchini

3 zucchiniphoto 1 (1)

Butter

Dill weed

Salt

Pepper

  1. Cut zucchinis in half lengthwise.photo 2 (1)photo 3 (1)
  2. Melt 1 Tbsp of butter.
  3. Place zucchini in a skillet and cover with water. Bring to a boil over medium heat. Cook about 12-14 minutes. Drain. Brush with butter. Sprinkle with 1/4 tsp of dill weed, salt, and pepper.

Great side dish to chicken! 

  photo 4

 

When Things Get Blue (Dinner for Two Week 16)

Breakfast: Pancakes or Waffles with Blueberry Sauce Supreme

Lunch: Green salad with Thousand Island or French Salad Dressing or Broccoli Waldorf Salad, pear or watermelon

Dinner: Savory Roast Chicken with rice and Sauteed Mushrooms or Sausage Spaghetti Spirals with salad, sugar snap peas/watercress

Sauteed Mushrooms

Melt 1/4 cup of butter in a skillet. Add 1 lb of sliced fresh mushrooms, 1 Tbsp of lemon juice, and 1 Tbsp of soy sauce. Saute for 6-8 minutes.

Waffles

  1. Preheat waffle iron. Beat 2 eggs in a large bowl with a hand beater until fluffy. Beat in 2 cups of all-purpose flour, 1 3/4 cups of milk, 1/2 cup of vegetable oil, 1 Tbsp of sugar, 4 tsp of baking powder, 1/4 tsp of salt, and 1/2 tsp of vanilla extract.
  2. Spray preheated waffle iron with nonstick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Foolproof Pancakes

  • STEP 1

Preheat oven to 200 degrees. Have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together 1 cup of all-purpose flour, 2 Tbsp of sugar, 2 tsp of baking powder, and 1/2 tsp of salt. Set aside.

  • STEP 2

In a medium bowl, whisk together 1 cup of milk, 2 Tbsp of melted unsalted butter (or oil), and 1 egg. Add dry ingredients to milk mixture. Whisk until just moistened. The key is to not overmix. A few small lumps here and there are fine.

  • STEP 3

Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.

  • STEP 4

For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).

  • STEP 5

Cook 1-2 minutes. Flip carefully with a thin spatula, and cook 1-2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You’ll have 12-15 pancakes.) Serve warm, with desired toppings.

Blueberry Sauce Supreme

Combine 1/2 cup of sugar, 1/4 cup of orange juice concentrate, and 2 Tbsp of cornstarch in a pot. Stir until smooth. Add 3 cups of fresh or frozen blueberries and bring to a boil. Boil for 2 minutes, stirring constantly.

Serve on top of pancakes, waffles, ice cream, granola/yogurt, muffins, pies, cheesecake, desserts…

Thousand Island Dressing

Combine 2 cups of mayonnaise, 1/4 cup of chili sauce, and 1/4 cup of pickle relish in a bowl. Store in the refrigerator.

Salad Suggestion: Lettuce, leeks, okra, persimmons, pineapple, and roasted pumpkin seeds. Leftover nuts, seeds, cheese, dried fruit

Salad Suggestion: Lettuce, spinach, snow peas, apple, tangerine, and figs. Leftover nuts, seeds, cheese, dried fruit.

Broccoli Waldorf Salad

Combine 6 cups of broccoli florets, a large chopped red apple, 1/2 cup of raisins, and 1/4 cup of chopped pecans in a large serving bowl. Drizzle with 1/2 cup of coleslaw dressing. Toss to coat. Refrigerate leftovers.

Savory Roast Chicken

Preheat oven to 375 degrees. Place a broiler/fryer chicken breast side up on a rack in a shallow roasting pan. Combine 2 Tbsp of melted butter, 3 Tbsp of lemon juice, and either 1 Tbsp of minced fresh savory or 1 tsp of dried savory. Brush over chicken. Bake, uncovered, for 1 1/2 hours, basting occasionally with the pan dripping.

Sausage Spaghetti Spirals

Preheat oven to 350 degrees. Cook 1 lb bulk Italian sausage and a chopped green pepper over medium heat in a skillet. Drain. Stir in 5 cup of cooked spiral pasta and a jar of meatless spaghetti sauce. Mix well.

Transfer to a greased baking dish. Cover and bake for 25 minutes. Uncover. Sprinkle with 1 1/2 cups of mozzarella cheese. Bake 5-10 minutes longer.

SHOPPING LIST:

Mozzarella cheese (6 oz)

Green pepper

LOTS of lettuce (like 3 bundles or 3 mixed boxes), plus a bag/box of spinach

Leeks

Okra

Broccoli florets (enough for 6 cups)

Snow peas and sugar snap peas

1 lb mushrooms

Watercress

6 pears

Watermelon

2 persimmons

Pineapple

2 red apples

Tangerine

2-3 figs

Blueberries (3 cups worth – fresh or frozen)

1 lb bulk Italian sausage

Broiler/fryer chicken (2.5 – 3 lbs)

Frozen peas

Orange juice concentrate

Jar of meatless spaghetti sauce (28 oz)

Coleslaw dressing

Chili sauce

Spiral pasta

Old-fashioned rolled oats

Wheat germ

Raw pumpkin seeds

Raw pistachios

Fresh or dried savory

[Also needed: butter, lemon juice, pecans, raisins, mayonnaise, relish, sugar, cornstarch, soy sauce]

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]

Banana Pops (Dinner for Two Week 11)

Lunch: Artichoke or Cottage cheese veggie salad, Taco tidbits, Apples or Grapes

Dinner: Chow mein chicken, Broccoli or Rapini

Dessert: Banana popsicles

Artichoke Heart Salad

Drain a can of artichoke hearts and cut each heart into quarters. Drain a can of sliced ripe olives. Chop a green pepper. Thinly slice green onions. Combine artichokes, olives, 1/3 cup of green pepper, and 1/3 cup of green onions in a bowl. Add 3/4 cup of Italian salad dressing and toss to coat. Cover and refrigerate for at least 30 minutes. Serve with a slotted spoon.

Cottage Cheese Veggie Salad

Peel, pit, and chop a large, ripe avocado. Chop a tomato. Slice 1/4 cup of stuffed olives. Combine 3 cups of small-curd cottage cheese, avocado, tomato, and olives in a serving bowl. Sprinkle with 2 Tbsp of sliced green onions.

Chow Mein Chicken

This recipe yields one batch, but I usually double the recipe anyway because it’s so good!

Preheat oven to 350 degrees. Cook and cube two chicken breasts. Combine a can of cream of chicken soup, a can of chicken with rice soup, and a can of evaporated milk in a bowl. Stir in chicken. Transfer to a greased baking dish. Bake, uncovered, for 40 minutes. Stir. Sprinkle with a can of chow mein noodles. Bake 5-10 minutes. Add a drained can of sliced water chestnuts before baking for extra crunch, if you want.

Banana Pops

Cut a ripe banana into wedges. Combine 1 cup of vanilla yogurt, 1/2 cup of orange juice, and the banana in a blender. Cover and process until smooth. Pour into Popsicle trays or pour into small plastic disposable cups and insert Popsicle sticks. Freeze until firm, about 5 hours or overnight.

Taco Tidbits

Place 6 Tbsp of butter in a glass dish. Cover and microwave for 60-70 seconds. Add 3 Tbsp of taco seasoning. Stir in 8 cups of Corn Chex until evenly coated.

Microwave for 1 minute. Stir. Heat 1 – 1 1/2 minutes longer. Stir. Sprinkle with 1/4 cup of grated Parmesan cheese. Microwave for 1 minute. Stir. Heat 1 minute longer. Cool.

SHOPPING LIST:

Eggs or egg whites

Cottage cheese (24 oz)

Parmesan cheese

Vanilla yogurt

Orange juice

Bananas

6 apples

Grapes

Avocado

Tomato

Green onions

Green pepper

Broccoli

Rapini

Stuffed olives

4 boneless, skinless chicken breast halves

2 cans of condensed cream of chicken soup (11 oz ea)

2 cans of condensed chicken with rice soup (10.5 oz ea)

2 cans of chow mein noodles (3 oz ea)

2 cans of evaporated milk (5 oz ea)

Can of sliced water chestnuts

Can of artichoke hearts (14 oz)

Can of sliced ripe olives (2 oz)

Taco seasoning

Corn Chex

Cereal

Cornstarch

White rice flour

Tapioca flour

Cream of tartar

[Also needed: butter, sugar]

No-Fuss Crust Pizza (Dinner for Two Week 10)

Breakfast: Mocha, Doughnut and Raspberries

Lunch: Chicken salad or sandwich or croissant, Pomegranate, Apple snack

Dinner: Pizza, Avocado or Broccoflower, Pineapple cooler

Dessert: Cake

Apple Snack                               Low Cal!

Peel, core, and slice 4 Golden Delicious apples into rounds. Arrange apples in two rows in an ungreased glass baking dish. Pour 1/2 cup of apple juice over apples. Sprinkle with 1/4 tsp of cinnamon and 1 Tbsp of grated lemon peel. Cover and microwave for 7 minutes, turning after 3 1/2 minutes.

Garbanzo Bean Chocolate Cake                                Gluten-Free!

INGREDIENTS

  • 1 1/2 cups of semisweet chocolate chips
  • 1 can of garbanzo beans (19 oz)
  • 4 eggs
  • 3/4 cup of white sugar
  • 1/2 tsp of baking powder
  • 1 Tbsp of confectioners sugar for dusting

DIRECTIONS

  1. Preheat the oven to 350 degrees. Grease a 9-inch round cake pan.
  2. Place the chocolate chips in a glass bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute.
  3. Drain the can of garbanzo beans. Combine beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corner to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
  4. Bake for 40 minutes. Cool in the pan on a wire rack for 10-15 minutes before inverting onto a serving platter. Dust with confectioners’ sugar just before serving.

 

Apple Cider Doughnuts                              Vegan variation in brackets

INGREDIENTS
  • butter, oil, or non-stick spray
  • ¾ cup all-purpose flour (spelt flour works too)
  • ¼ cup and 2 Tbsp sugar (raw sugar works great too)
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ¼ cup apple cider
  • 1 egg (flaxseed egg can be substituted for vegans)
  • 2 Tbsp milk (or sub vegan milk substitute)
  • 1 Tbsp canola oil
  • ¼ tsp vanilla
  • ¼ tsp white vinegar (can be omitted for a denser, more cake-like doughnut. I prefer the fluffier version though)

INSTRUCTIONS

  1. Preheat oven to 375 degrees. Rub a doughnut pan with butter (or brush with oil or use non-stick spray).
  2. Add flour, ¼ cup sugar, baking powder, baking soda, ½ teaspoon cinnamon, and salt in a bowl. Whisk to combine.
  3. Whisk together apple cider and egg in another bowl. Add milk, canola oil, vanilla extract, and white vinegar and whisk to combine.
  4. Pour wet ingredients into dry ingredients and gently mix until just combined (don’t overmix!).
  5. Evenly distribute in doughnut pan. Bake for 8-10 minutes.
  6. Whisk together 2 tablespoons sugar and ½ teaspoon cinnamon in a small bowl. When doughnuts are safe to touch, but while they’re still warm, dip each side into the cinnamon-sugar mixture, pressing and twisting to get good coverage. Serve and enjoy!

 

Chicken Salad                               Two variations in one recipe

Cook and shred 8 chicken breasts. Hard boil 2 eggs. Peel and mash the eggs with a fork in a bowl. Add the shredded chicken, 1 1/2 cups of mayonnaise, and 2 Tbsp of sweet pickle relish.  Salt and pepper. Cover and refrigerate until serving.

Salad: Place 1 cup of chicken salad on top of a bed of lettuce. Sprinkle with 2 Tbsp of chopped pecans.

Sandwich: Place 1 cup of chicken salad on a slice of bread and top with another slice. Salt and pepper. Sprinkle with 2 Tbsp of chopped pecans.

Croissants: Spice things up by making a sandwich out of a croissant and 1 cup of chicken salad.

No-Fuss Crust Pizza                            

Recipe yields one pizza, but shopping list included enough ingredients for two. Feel free to experiment with toppings!

Preheat oven to 400 degrees. Cook 1 lb of ground beef over medium heat in a skillet. Drain. Stir in 1 can of pizza sauce. Dismantle 2 tubes of buttermilk biscuits. Quarter the biscuits. Place in a greased baking dish.

Bake, uncovered, for 20-25 minutes. Chop and diced a tomato and a green pepper, slice 3 mushrooms, and drain a can of black olives. Sprinkle vegetables on top of pan along with 1 1/2 cups of shredded mozzarella cheese and 1 cup of cheddar cheese. Bake 5-10 minutes longer. Let stand for 5-10 minutes before serving.

Pineapple Cooler

Combine 1 cup of unsweetened pineapple juice, 2 Tbsp of lemon juice, and 1 can of lemon-lime soda in a pitcher. Stir well. Serve over ice.

Morning Mocha

Brew 1 cup of coffee. Combine the coffee, 2 Tbsp of half-and-half cream, 1 Tbsp of chocolate syrup, and 1 tsp of sugar in a pot. Cook and stir over medium heat until sugar is dissolved and mixture is heated through. Ladle into a large mug. Stir with a cinnamon stick. Give it a quick taste and add 1/8 – 1/4 tsp more sugar if you like it sweeter. Top with whipped cream.

SHOPPING LIST:

Mozzarella cheese (12 oz)

Cheddar cheese (8 oz)

Whipped cream in a can

Eggs

4 tubes of refrigerated buttermilk biscuits (12 oz each)

Bread

Croissants

Lettuce or mixed greens

Green pepper

3 mushrooms

Tomato

3 avocados

Broccoflower

14 pomegranates

4 Golden Delicious apples

Raspberries

Lemon

3 lbs ground beef

12 boneless, skinless chicken breast halves

Pineapple juice

2 cans of pizza sauce (15 oz each)

Can of black olives

Can of garbanzo beans (19 oz)

Cinnamon sticks

Chocolate syrup

12 oz can of lemon-lime soda (Sprite or 7Up)

Apple cider

Apple juice

Lemon juice

Icing sugar

[Also needed: sugar, coffee, half-and-half cream, mayonnaise, sweet pickle relish, pecans, baking powder, cinnamon]

Salsa Sausage Quiche (Dinner for Two Week 3)

Breakfast: Quiche

Lunch: Roast beef sandwich, Chili burger, or Chili dog, Pretzel nuggets, Fig or Prune

Dinner: Chicken or Beef, Rice or Sweet potato, Bell pepper

Two Meals One Pot Take Three

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, and 2 cans of green chilies in a pot. Add a dash of chili powder and a dash of garlic powder. Heat through.

  1. Cook hamburger patty. Toast a hamburger bun if desired. Spoon chili mixture onto hamburger patty. Top with leftover vegetables, cheese, and/or condiments if you have any or just eat as a chili burger.
  2. Cook a hot dog. Zap hot dog bun in microwave for 15-30 seconds. Spoon chili mixture onto hot dogs. Add leftover sauerkraut, onions, cheese, and/or condiments, if desired or just eat as a chili dog.

Sweet and Savory Brisket

  1. Cut a 3 to 3.5 lb beef brisket in half and place half in a slow cooker. Combine 1 cup of ketchup, 1/4 cup of grape jelly, an envelope of onion soup mix, and 1/2 tsp of pepper in a bowl. Spread half over meat in slow cooker. Top with the second half of the brisket and then the rest of the ketchup mixture.
  2. Cover and cook on low for 8-10 hours. Slice brisket and serve with cooking juices. The leftovers are great zapped in the microwave as well as made into a roast beef sandwich with a little mayo.

Artichoke Chicken

  1. Preheat oven to 375 degrees. Drain and chop a can of water-packed artichoke hearts. Combine artichokes, 3/4 cup of grated Parmesan cheese, 3/4 cup of mayonnaise, and a dash of garlic powder in a bowl. Place 4 chicken breasts in a greased baking dish. Spread with artichoke mixture. Bake, uncovered, for 30-35 minutes.

Salsa Sausage Quiche

  1. Preheat oven to 375 degrees. Cook 3/4 lb bulk pork sausage in a skillet over medium heat. Drain. Transfer to an unbaked pastry shell. Sprinkle with 1 cup of shredded cheddar cheese. Lightly beat 3 eggs in a small bowl. Stir in 1 cup of salsa. Pour over cheese.
  2. Bake for 30-35 minutes. Sprinkle with another cup of cheese. Bake 5 minutes longer. Serve with extra salsa and sour cream.

Sweet Pretzel Nuggets

  1. Place a package of sourdough pretzel nuggets in a glass bowl. Combine 2/3 cup of vegetable oil, 1/3 of sugar, and 2 tsp of cinnamon in a small bowl. Pour over pretzels and toss to coat. Microwave, uncovered, for 2 minutes. Stir. Microwave 3-4 minutes longer, stirring after each minute. Cool to room temperature.

Note: It is sometimes hard to find sourdough pretzel nuggets. Regular pretzels can be used instead. One time I cut up sourdough bread into bite-sized pieces and toasted it before tossing with the oil, sugar, and cinnamon. 

SHOPPING LIST:

Sour cream (smallest one)

Cheddar cheese (8 oz)

Parmesan cheese

Eggs

Hamburger buns

Hot dog buns

6 bell peppers

6 sweet potatoes or yams

6 prunes (dried go well in salads, but eating fresh is great too)

6 figs (dried go well in salad, but fresh are great too)

Beef brisket (3-3.5 lb)

3/4 lb bulk pork sausage

4 boneless skinless chicken breast halves

Hot dogs

Unbaked pastry shell (9 inches)

Hamburger patties

Can of water-packed artichokes hearts

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

Cinnamon

Garlic powder

Mayonnaise

Ketchup

Grape jelly

Salsa (2 cups worth)

Pkg of sourdough pretzel nugget (15-18 oz)

Vegetable oil

[Also needed: Sugar, Onion soup mix, 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 35

Shopping List:

Cream cheese

Chocolate syrup

Jar of marshmallow creme

Couple apples

Pint of strawberries

Bananas

Pkg of stuffing mix (6 oz)

2 1/2 cups of cubed deli turkey (You can use leftover turkey instead if you can get a hold of some)

Frozen cut green beeans

Jar of turkey gravy

Cantaloupe

Orange Juice

Fresh mint

3 mangoes

Onion (small)

[Also needed: pepper. lime juice, cinnamon]

 

Breakfast: Muffin

Lunch: Soup, 1/2 a mango, apple/banana/strawberries with fruit dip, and a glass of orange juice

Dinner: Turkey casserole

 

Chilled Cantaloupe Soup

Peel, seed, and cube a cantaloupe. Place cantaloupe and 1/2 cup of orange juice in a blender or food processor. Cover and process until smooth. Transfer to a large bowl. Stir in 1 Tbsp of lime juice, 1/2 tsp of cinnamon, and 1 1/2 cups of orange juice. Cover and refrigerate for at least 1 hour. Garnish with fresh mint leaves.

 

Thanksgiving in May

Preheat oven to 350 degrees. Prepare a 6 oz package of stuffing mix according to package directions. Transfer to a greased baking dish. Top with 2 1/2 cups of cubed deli turkey, 2 cups of cut green beans, a 12 oz jar of turkey gravy, a chopped onion, and pepper to taste. Cover and bake for 30-35 minutes.

 

Chocolate Cream Fruit Dip

Beat a package of softened cream cheese and 1/4 cup of chocolate syrup in a small mixing bowl. Fold in a 7 oz jar of marshmallow creme. Cover and refrigerate until you’re ready to eat it. Eat with apple wedges, fresh strawberries, and banana chunks.