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]

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Week 16 – Bonus Recipe!

Shopping List:

Pkg of dried apricots

Whole almonds

1 lb bacon

Plum or apple jelly

8 small red potatoes (not the nugget ones though)

Pkg of frozen broccoli cuts

1 150g slice of deli ham (Just ask the deli associate to cut you a ham steak about 1 cm thick. It doesn’t have to be exactly 150 g) OR kielbassa or smoked sausage

Envelope of herb and garlic soup mix (Try Lipton Recipe Secrets Savory Herb with Garlic soup mix)

Cauliflower

2 cans of cream of chicken soup

Can of cheddar cheese soup

Can of chicken broth (14 1/2 oz)

Green onions

Papaya

Ground ginger

[Buy a 1L of milk this week. Also need soy sauce]

 

Breakfast: Apple quinoa cake

Lunch: Soup, apricot/bacon wraps, and papaya

Dinner: Potatoes/Ham/Broccoli Skillet

 

Quinoa Apple Cake

Preheat oven to 350 degrees. In a small pot, combine 1 cup of quinoa with at least 2 cups of water and bring to a boil over high heat. Cook for 10 minutes, or until quinoa is tender and the seeds’ “tails” (the little white part) are beginning to uncurl. Drain well and set aside.

Dip a pastry brush in 8 Tbsp of melted salted butter and use it to grease the inside of a loaf pan.

Put the remaining melted butter in a large bowl, and mix with 3/4 cup of packed brown sugar and 3/4 cup of raisins until evenly distributed.

Peel two apples and cut into 1 cm cubes. Add apples and cooked quinoa and stir to combine.

Whisk together 1 cup of flour, 1 1/2 tsp of baking powder, 1 tsp of cinnamon, 1 tsp ginger and 1 tsp of nutmeg in a small bowl.

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

Scrape the mixture into the loaf pan and bake for 50-60 minutes.

Let cool for 10 minutes in the pan, then turn out onto a cooling rack. Let cool completely before cutting to help cake maintain its shape.

 

Creamy Cauliflower Soup

Break a medium head of cauliflower into florets and place in pot with 1 inch of water. Bring to a boil. Reduce heat and simmer for 5-10 minutes.

Meanwhile, in another pot, combine 2 cans of condensed cream of chicken soup, one can of condensed cheddar cheese soup, a 14 1/2 oz can of chicken broth, and 2 cups of milk and heat through. Drain the cauliflower and stir into soup.

 

Garlic Potatoes and Ham

Cut 8 small red potatoes into wedges. Cook in 1 Tbsp of vegetable oil for over medium-high heat for 10 minutes in a large skillet. Stir in a package of partially thawed broccoli cuts, 1 cup of cubed deli ham, and an envelope of herb with garlic soup mix. Reduce heat, cover, and cook for 25 minutes. Chop up some green onions and sprinkle on top.

 

Apricot Wraps

Preheat oven to 375 degrees. Fold a dried apricot around a whole almond and repeat with as many apricots/almonds as you have. Cut 1 lb of sliced bacon into thirds. Wrap a strip around each apricot and secure with a toothpick. Place on two greased baking pans. Bake, uncovered, for 25 minutes, turning once.

Combine 1/4 cup of plum or apple jelly and 2 Tbsp of soy sauce in a small pot. Cook and stir over low heat for 5 minutes. Remove apricots from the oven to paper towels to drain. Serve with sauce for dipping.