Week 38 – Bonus Recipe!

Shopping List:

Semisweet chocolate chips (12 oz)

Butter-flavored shortening

Crisp rice cereal (like Rice Krispies)

Pkg of Milk Duds (10 oz)

6 chicken breasts

2 jars of apricot preserves (12 oz each)

Envelope of onion soup mix

Rice

Bread

Provolone or mozzarella cheese

Pepperoni

Pizza sauce

5 oranges

2 shallots

Bananas

[Also needed: butter]

 

Breakfast: Muffin

Lunch: Grilled cheese, an orange, a banana, and a treat

Dinner: Chicken and rice

 

Pizza Grilled Cheese

Butter one side of two slices of bread. Place one slice in a skillet, butter side down. Top with a slice of provolone or mozzarella cheese, 6 slices of pepperoni, 3 Tbsp of pizza sauce, 1 Tbsp of minced shallot, and second bread slice, butter side up.

Cook over medium heat until golden brown, turning once. Eat sandwich with additional pizza sauce for dipping, if you want.

 

Saucy Apricot Chicken

Place 6 chicken breasts in a slow cooker. Combine 2 12 oz jars of apricot preserves, an envelope of onion soup mix, and a chopped shallot. Spoon over chicken. Cover and cook on low for 4-5 hours. Serve over rice.

 

“After-School” Treats

Combine 2 cups of semisweet chocolate chips and 1/4 cup of butter-flavored shortening in a large glass bowl. Cover and microwave about 2 minutes. Cover and microwave for about 2 minutes. Stir until well blended. Stir in 5 cups of crisp rice cereal until well coated.

Combine a package of Milk Duds and 1 Tbsp of water in another glass bowl. Cover and microwave for 1 minute. Mix well. Stir into cereal mixture. Spread into a buttered pan. Cover and refrigerate for 30  minutes. Cut into bars.

 

Whole Wheat Zucchini Muffins

Preheat the oven to 350 degrees.

In a large mixing bowl combine 2 cups of whole wheat flour, 2 tsp of baking powder, 1 tsp of baking soda, 1 tsp of cinnamon, and a dash of salt.

In a separate medium-sized bowl, whisk together 1/2 cup of apple sauce, 1/4 cup of olive oil, 1/4 cup of milk, a mashed banana, and 1/4 cup of honey.

Add the wet ingredients to the dry ingredients and stir to combine.

Fold in 1 cup of grated zucchini.

Fill lightly greased muffin cups and bake for 15-20 minutes.

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Week 36

Shopping List:

Tube of refrigerated buttermilk biscuits

Tomato sauce

Italian seasoning

10 slices of pepperoni

Monterey Jack cheese

4 bone-in pork loin chops

Long grain rice

Orange juice

Can of chicken with rice soup

Can of sliced potatoes

Pkg of frozen creamed spinach

Dried basil

5 nectarines

2 parsnips

Applesauce (You can eat all but 1/2 cup of it)

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

 

Breakfast: Applesauce

Lunch: Soup, mini pizza, nectarine and a glass of orange juice

Dinner: Casserole with roasted parsnips

 

Spinach Potato Soup

Combine 3 cups of milk, a can of sliced potatoes, a thawed package of creamed spinach, 1/2 tsp of dried basil, and 3/4 tsp of garlic salt in a pot. Bring to a boil. Reduce heat. Cover and simmer for 15 minutes. Cool slightly.

Transfer mixture to a blender. Cover and process until small pieces of potato remain. Return to the pan and heat through.

 

Pork Chop Casserole

Preheat oven to 350 degrees. Brown 4 pork loin chops (bone-in) in 1 Tbsp of vegetable oil in a large skillet. Drain. Place 1 1/3 cups of uncooked long grain rice in an ungreased shallow baking dish. Pour 1 cup of orange juice over rice. Top with pork chops and a can of condensed chicken with rice soup.

Cover and bake for 40-45 minutes.

 

Lunch Box Pizzas

Preheat oven to 425 degrees. Flatten 10 buttermilk biscuits into a 3 inch circle and press into a greased muffin cups. Combine 1/4 cup of tomato sauce and 1 tsp of Italian seasoning. Spoon 1 tsp into each cup. Top each with a slice of pepperoni and about 1 Tbsp of shredded Monterey Jack cheese.

Bake for 10-15 minutes. Eat right away or store in the fridge.

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 31

Shopping List:

Cream cheese

Can of crushed pineapple

1/4 lb (or 115 g) of ground ham (You may have to go to a butcher to get this. Some groceries stores don’t offer it)

Box of crackers

Snack rye bread

4 pkgs of ramen noodles

Spaghetti or pizza sauce

4 oz of mozzarella cheese

3 oz package of pepperoni

Pint of strawberries

White wine – I recommend a drier Riesling, Sauvignon Blanc, or an American Chardonnay (use apple juice as a substitute if there is an aversion to alcohol)

Lemon

Cauliflower

Cape Gooseberries

[Also needed: lemon juice, sugar, olive oil]

 

Lunch: Soup, crackers, rye bread and spread, and cape gooseberries

Dinner: Pizza, cauliflower, and a glass of white wine

 

Strawberry Soup

Hull 1 pint of fresh strawberries. Combine strawberries, 1/2 cup of white wine, 1/2 cup of sugar, 2 Tbsp of lemon juice, and 1 tsp of grated lemon peel in a blender. [Note: If using apple juice instead of wine, use 1/4 cup of sugar instead and then add more later to taste] Cover and process until smooth. Pour into two bowls, cover, and refrigerate for 1-2 hours.

 

Noodle Pepperoni Pizza

Discard seasoning packets from 4 packages of ramen noodles or save for another use. Cook noodles according to package directions. Drain. Heat 1 Tbsp of olive oil in an oven-proof skillet. Press noodles into the skillet, evenly covering the bottom of the pan. Cook about 5 minutes.

Pour 1 cup of spaghetti or pizza sauce over the crust. Sprinkle with 1 cup of shredded mozzarella cheese and a 3 oz package of pepperoni that you have cut into strips. Broil 4-6 inches from the heat for 3-4 minutes.

 

Pineapple Ham Spread

Combine half a package of cream cheese, an 8 oz can of crushed pineapple, and 1/2 cup of ground ham in a bowl. Eat with crackers and snack rye bread.

Week 22

Shopping List:

24 fresh jalepeno peppers

12 oz bulk pork sausage (this kind of sausage is not sold in links. It looks like ground beef. Italian sausage can also be used)

Bacon

Pkg of macaroni and cheese dinner (like Kraft Dinner)

Eggs

Jar of pizza sauce

40 slices of pepperoni (2 1/2 oz)

8 oz of mozzarella cheese

Wagon wheel or spiral pasta

Can of chili

Can of tomato sauce

Cheddar cheese

Okra

5 apples

Pkg of muffins

[Also needed: ketchup, chili powder]

 

Breakfast: Muffin and eggs

Lunch: Chili, jalapeno, and an apple

Dinner: Macaroni casserole and okra

 

Wagon Wheel Chili

Cook 2 cups of wagon wheel or spiral pasta according to package directions. Meanwhile, combine a can of chili, a can of tomato sauce, 3 Tbsp of ketchup, and 1/2 tsp of chili powder. Mix well. Heat through. Drain and rinse pasta. Stir into chili. Garnish with shredded cheddar cheese.

 

Peppy Macaroni

Preheat oven to 350 degrees. Prepare a package of macaroni and cheese dinner according to package directions. Fold in two lightly beaten eggs. Spread into a greased baking dish. Top with an 8 oz jar of pizza sauce, 40 slices of pepperoni, and 2 cups of shredded mozzarella cheese.

Bake, uncovered, for 30-35 minutes. Let stand for 5 minutes before serving.

 

Grilled Jalapenos

Put on rubber or plastic gloves. (Very important! Or else your hands will be stinging and burning for days!) Wash 24 fresh jalapeno peppers peppers and remove stems. Cut a slit along one side of each pepper. Remove seeds. Rinse and dry peppers. Over medium heat in a skillet, cook 12 oz of bulk pork sausage and drain. Stuff peppers with sausage and wrap with half a strip of bacon. Secure with a toothpick.

Grill peppers for about 15 minutes on an uncovered grill over medium heat, turning frequently.