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]

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Week 43 – Bonus Recipe!

Shopping List:

10 flour tortillas

1 lb ground beef

2 onions

Can of condensed vegetable soup

Can of condensed cream of chicken soup

Chow mein noodles

3-4 lb boneless beef chunk roast

16 oz jar of dill pickles

Hamburger buns

Toasted pumpkin seeds

5 radishes

7 mushrooms

Red pepper

Kale

Eggs

[Also needed: cinnamon, sugar, nutmeg, vegetable oil, chili sauce, garlic. Buy a half liter of cream this week – get fat-free half-and-half, if you can]

 

Breakfast: Quiche

Lunch: Sandwich, pumpkin seeds, and cinnamon strips

Dinner: Casserole

 

Vegetable Quiche

Preheat oven to 375 degrees F. Grease a pie dish with cooking spray and set aside.

Heat 2 Tbsp of olive oil in a large saute pan over medium heat. Dice 1/2 an onion and thinly slice 2-3 radishes and throw in pan with oil. Let the onion cook until slightly translucent, but without browning, about 2-3 minutes.

Stir in 2 cups of sliced mushrooms, season with salt and fresh ground pepper, and cook until their liquid has fully evaporated, 8-10 minutes, stirring occasionally.

Add 2 minced garlic cloves and 1/2 diced red pepper, and cook for 3 more minutes. Stir in 2 cups of kale with the center rib removed and then shredded, and continue to cook until kale begins to wilt, about 2 minutes. Remove pan from heat and set aside.

In a medium bowl, whisk 4 eggs until light and fluffy. Whisk in 1 cup of fat-free half-and-half cream, 1/2 tsp of nutmeg, salt, and pepper.

Add the cooked vegetables to the pie dish. Top with egg mixture.

Bake 30-35 minutes.

Serve warm or at room temperature.

 

Dilly Beef Sandwiches

Cut a 3-4 lb boneless beef chunk roast in half and place in a slow cooker. Add a 16 oz jar of dill pickles with juice, 1/2 cup of chili sauce, 2 minced garlic cloves, and 2-3 thinly sliced and chopped radishes. Cover and cook on low for 8-9 hours.

Discard pickles. Remove roast. When cool enough to handle, shred the meat. Return to the sauce and heat through. Using a slotted spoon, fill a bun with about 1/2 cup of meat mixture.

 

Saucy Beef Casserole

Preheat oven to 350 degrees. Cook 1 lb of ground beef, a medium chopped onion, and a thinly sliced radish in a skillet over medium heat. Drain. Stir in a can of condensed cream of chicken soup and a can of condensed vegetable soup. Transfer to a greased baking dish.

Cover and bake for 25-30 minutes. Uncover and sprinkle with 3/4 cup of chow mein noodles. Bake 5 minutes longer.

 

Fried Cinnamon Strips

Combine 1 cup of sugar, 1 tsp of ground cinnamon,  and 1/4 tsp of nutmeg in a large Ziplock and set aside. Cut 10 8 inch flour tortillas into 3″x2″ strips. Heat 1 inch of oil in a skillet or electric fry pan to 375 degrees. Fry 4-5 strips at a time for 30 seconds on each side. Drain on paper towels.

While still warm, place strips in bag with sugar mixture. Shake gently to coat. Eat right away or in an air-tight container.