Golden Game Hens (Dinner for Two Week 26)

Breakfast: Scones

Lunch: Taco Dogs + pears, rhubarb, strawberries, watermelon

Dinner: Sweet ‘n’ Sour Chicken, Golden Game Hens, Mexicali Pork Chops, rice or potatoes, eggplant, endive, asparagus

Spicy Cherry Chocolate Souffles

  1. In a small pot, bring 3/4 cup of dried tart cherries and 1 1/2 cups of water to a boil.  Reduce to a simmer and simmer for 8-10 minutes.  Blend until smooth in a blender and return to low heat.  Stir in 2 Tbsp of coconut sugar, 3/4 tsp of freshly ground grains of paradise, and 1 1/2 Tbsp of coconut or regular rum, and cook for an additional 2-3 minutes.  Remove from heat and set aside.
  2. Preheat oven to 375°F.  Lightly butter four ramekins.  Tap a small amount of granulated sugar into each ramekin, and gently shake so that the sugar coats all edges.  Tap out extra sugar.
  3. In a double boiler, melt 4 oz of semi-sweet chocolate, 2 tsp of salted butter, and 3 Tbsp of whole milk over gently simmering water, stirring constantly.  When smooth, remove from heat and quickly whisk in 2 egg yolks.  Set aside.
  4. In a medium bowl, beat 2 egg whites and 1/8 tsp of cream of tartar until soft peaks form.  Slowly add 2 Tbsp of coconut sugar, beating all the while.  Beat until stiff but not dry.
  5. Fold egg whites into chocolate mixture in two batches.  Gently spoon batter into each of the ramekins, filling about 3/4 of the way full.  Place ramekins on a baking sheet and bake for 16 minutes.  When they are done they will have risen to the edge of the ramekin or above it, the tops will be beginning to crack, and the centers will still be very moist.  Serve warm with cooled cherry sauce and fresh whipped cream.

Mexicali Pork Chops

Rub an envelope of taco seasoning over 4 boneless pork loin chops. Cook chops in 1 Tbsp of vegetable oil in a skillet over medium-high heat about 9 minutes. Serve with salsa.

Golden Game Hens

Preheat oven to 350 degrees. Loosely stuff 6 Cornish game hens with a sliced tart apple and a sliced onion. Place on a rack in a shallow baking pan. Combine 1/4 cup of melted butter and 1/4 cup of soy sauce. Brush over hens.

Bake, uncovered, for 50-60 minutes, basting occasionally.

Sweet n Sour Chicken Casserole

Preheat oven to 350 degrees. Cook rice according to package directions. Cook and cube two chicken breasts. Combine 2 cups of chicken, a drained can of unsweetened pineapple chunks, a jar of apricot preserves or spreadable fruit, a can of cream of chicken soup, and a drained can of water chestnuts in a bowl. Transfer to a greased baking dish. Bake, uncovered, for 30 minutes. Serve over rice.

Taco Dogs

Prepare a 1 lb package of hot dogs according to package directions. Place a slice of process American cheese and a hot dog in a taco shell. Top each taco with 3 Tbsp of warmed baked beans.

SHOPPING LIST:

Process American cheese slices (like Kraft singles)

Whipped cream

Scones

3 endives (purple if you can find it)

Eggplant

Onion

Potatoes

Asparagus

Strawberries

Watermelon

Lemon

6 pears

Rhubarb

Apple (Pick a tart variety)

Hot dogs

4 boneless pork loin chops

2 boneless skinless chicken breast halves

6 Cornish game hams (20 oz ea)

Can of baked beans

Can of unsweetened pineapple chunks (20 oz)

Can of condensed cream of chicken soup (11 oz)

Can of water chestnuts (8 oz)

Jar of apricot preserves or spreadable fruit (12 oz)

Salsa

Grains of paradise

Envelope of taco seasoning

Dried tart cherries

Hard taco shells

Rice

Coconut rum or regular rum

[Also needed: dried tart cherries, butter, soy sauce, vegetable oil, all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, olive or canola oil, milk or buttermilk, icing sugar, cornstarch, lemon juice, almonds or almond meal]

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Corn State Broccoli Bake (Dinner for Two Week 14)

Lunch: Salad with honey poppy seed dressing, Watermelon cups, Nectarine or Orange

Dinner: Crispy chicken strips or Cheesy beef macaroni, Corn state broccoli bake or Citrus carrots, Cabbage

Corn State Broccoli Bake

Preheat oven to 375 degrees. Crush a package of Chicken in a Bisket crackers. Combine with 1/2 cup of melted butter. Reserve 1/2 cup for topping. Combine a thawed package of chopped broccoli, a drained can of whole kernel corn, a can of cream-style corn, and remaining crumbs in a bowl.

Transfer to a greased baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, for 25-30 minutes.

Citrus Carrots

Combine 3 Tbsp of orange juice, 1 tsp of melted butter, and 1/2 tsp of cumin. Set aside. Cut carrots into 3 inch chunks, then into matchstick strips. Bring 6 cups of water to a boil in a large saucepan. Add carrots. Cook for about 2 minutes. Drain. Place in a serving bowl. Drizzle with orange juice mixture.

They taste great served straight out of the serving bowl, but for extra presentation/style points, cut a bundle of green onions lengthwise into ribbon-like strips and tie up a serving-sized bundle of carrots. It should kind of look like a bundle of firewood. So cute!

Honey Poppy Seed Dressing

Combine 1/3 cup of vegetable oil, 1/4 cup of honey, 2 Tbsp of cider vinegar, 2 tsp of poppy seeds, and 1/2 tsp of salt in a small bowl or jar with tight-fitting lid. Mix or shake well. Store in the fridge.

Serve over a plain lettuce salad or fresh fruit.

Salad suggestion: Lettuce, endive, cucumber, green beans, green onions, grapefruit, and mango. Squeeze a lemon and grate a little zest over the whole thing. Also add any leftover dried fruit, nuts, seeds, and cheese you have kickin’ around.

Watermelon Cups

Dissolve a package of watermelon gelatin in 1 cup of boiling water in a bowl. Stir in 1 cup of cold water. Refrigerate for 1 hour.

Meanwhile, slice 4 limes in half lengthwise. With small scissors or a sharp knife, cut the membrane at each end to loosen pulp from shell. Using fingertips, pull membrane and pulp away from shell. Discard pulp or save for another use.

Fold 1/4 cup of mini chocolate chips into the gelatin. Spoon into lime shells. Refrigerate for 2 hours.

Crispy Chicken Strips

Flatten 3/4 lb of chicken breasts to 1/2 inch thickness. Cut into 1 inch strips. Combine 1/2 cup of mashed potato flakes and 1/2 cup of seasoned bread crumbs in a shallow bowl. Dip chicken in egg substitute equivalent to one egg, then in potato mixture. Cook chicken in 2 Tbsp of olive oil for 4-5 minutes in a skillet.

Cheesy Beef Macaroni

Preheat oven to 350 degrees. Cook 1 lb of ground beef over medium heat in a large skillet. Drain. Add a drained can of whole kernel corn and a can of cream of chicken soup. Shred 8 oz of Velveeta and set aside 1/2 cup for topping. Stir remaining cheese into meat mixture until melted. Cook elbow macaroni according to package directions. Gently stir in 2 1/2 cups of macaroni until coated.

Transfer to a greased baking dish. Top with reserved cheese. Bake, uncovered, for 20-25 minutes.

SHOPPING LIST:

Egg substitute

8 oz process cheese (like Velveeta)

Orange juice

4 limes

Lemon

Grapefruit

Mango

6 nectarines

6 oranges

Lettuce

Cucumber

Endive

Cabbage

Green beans

2 bundles of green onions

1 lb carrots

1 lb ground beef

3/4 lb boneless skinless chicken breasts

Frozen chopped broccoli

Can of whole kernel corn (15 oz)

Can of cream-style corn (15 oz)

Cider vinegar

Elbow macaroni

Chicken in a Bisket crackers

Mashed potato flakes

Pkg of watermelon gelatin

Mini chocolate chips

Poppy seeds

Ground cumin

Gluten-Free Corn Flour

[Also needed: seasoned bread crumbs, olive oil, vegetable oil, honey, salt, butter]