Grilled Peppers & Zucchini

photo (8)Green pepper

Red pepper

2 zucchini

Butter

Soy sauce

 

 

  1. Julienne peppers and zucchini
  2. Place vegetables on a double layer of foil of aluminum foil. Dot with 1 Tbsp of butter. Drizzle with 2 tsp of soy sauce. Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 10-15 minutes.

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Cinnamon, Spice, and Everything Nice Fruit Dip (Dinner for Two Week 13)

Breakfast: Coconut granola and strawberries

Lunch: Pasta bean or French bean salad, Fruit dip with apples, pears, strawberries, pineapple slices, apricots, and watermelon

Dinner: Ravioli casserole or Oven-roasted potatoes, Chayote squash or Chinese cabbage

Dessert: Cake

 

Gluten-Free Angel Food Cake

  1. Place 10 egg whites in a large bowl. Let stand at room temperature for 30 minutes. Preheat oven to 350 degrees. Sift 3/4 cup sugar, 1/4 cup of cornstarch, 1/4 cup of white rice flour, 1/4 cup of tapioca flour, and 1/4 cup of potato starch together twice. Set aside.
  2. Add 1 1/2 tsp of cream of tartar, 3/4 tsp of salt and 3/4 tsp of vanilla to egg whites. Beat on medium speed until soft peaks form. Gradually add 1/2 cup of sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
  3. Gently spoon into an ungreased tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack for 45-50 minutes. Immediately invert pan; cool completely, about 1 hour.
  4. Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit. I recommend balls of cantaloupe, cape gooseberries, and kiwi as it makes the cake look more interesting that your typical berry mix. 

 

Coconut Granola

  1. Preheat oven to 300 degrees and line a baking sheet with parchment paper.
  2. Combine 3 cups of whole-rolled oats, 1/4 cup of chia seeds, 1/2 cup of raw sliced almonds, 1/2 cup of unsalted sunflower seeds, and 1/4 tsp of salt in a large bowl. Set aside.
  3. In a small bowl, whisk together 1/3 cup of coconut oil, 1/4 cup of maple syrup, and 1/4 cup of honey.
  4. Add the wet ingredients to the dry , and mix well so the oat mixture is fully coated.
  5. Spread mixture in an even, single layer on the prepared baking sheet. (Work in batches or on multiple sheets if necessary!)
  6. Bake for 30 minutes, stirring every 10 minutes.
  7. After removing the granola from the oven, stir in 1/2 cup of coconut flakes. Store in an airtight container and enjoy!

 

Pasta Bean Salad

Cook a package of tricolor spiral pasta according to package directions. Meanwhile, place a package of frozen California-blend vegetables in a glass dish. Cover and microwave for 7-8 minutes. Drain. Drain pasta and rinse in cold water.

Drain a can of sliced ripe olives and drain and rinse a can of your favorite beans. Combine pasta, vegetables, olives, and beans in a bowl. Combine 1 1/3 cups of Italian salad dressing and 1/2 tsp of garlic salt. Pour over salt and toss to coat. Refrigerate until serving.

 

Ravioli Casserole                              I usually double the recipe using a second kind of ravioli for variety throughout the week

Preheat oven to to 350 degrees. Cook and drain a package of cheese ravioli. Spread 1/2 cup of spaghetti sauce in an ungreased baking dish. Layer with half of the ravioli, 1 1/4 cups of spaghetti sauce, 1 cup of cottage cheese, and 2 cups of shredded mozzarella cheese. Repeat layers. Sprinkle with 1/4 cup of grated Parmesan cheese.

Bake, uncovered, for 30-40 minutes. Let stand 5-10 minutes before serving.

[8-10 cups of cooked ravioli may be used instead]

 

Oven-Roasted Potatoes

Preheat oven to 350 degrees. Slice 2 lbs of red potatoes into 1/2 inch slices. Combine potatoes, 1/3 cup of vegetable oil, and an envelope of dry onion soup mix in a large Ziplock bag. Shake until well coated. Empty bag into an ungreased baking pan.

Cover and bake for 35 minutes, stirring occasionally. Uncover and bake for 15 minutes longer.

 

Cinnamon ‘n’ Spice Fruit Dip

Combine 2 cups of whipped topping, 1/4 cup of packed brown sugar, 1/4 tsp of cinnamon, and a dash of nutmeg in a small bowl. Store in the fridge. Serve with fresh fruit – apples, pears, pineapple slices, and strawberries are best.

 

French Bean Salad

Cook and crumble 3 bacon strips. Combine 2 cups of thawed French-style green beans, 2 Tbsp of chopped onion, and bacon in a serving bowl. Stir in 1/4 cup of ranch salad dressing. Refrigerate until serving.

 

SHOPPING LIST:

Cottage cheese (16 oz)

Mozzarella cheese (16 oz)

Parmesan cheese

2 apples

2 pears

6 apricots

5 cape gooseberries

Kiwi

Pineapple

Watermelon

Cantaloupe

Chinese cabbage

3 chayote squash

2 pkgs of strawberries

2 lbs red potatoes

Onion

Bacon

Whipped topping

Frozen French-style green beans

Pkg of frozen cheese ravioli and pkg your favorite frozen ravioli other than cheese (28 oz ea)

Pkg of frozen California-blend vegetables (broccoli, cauliflower, carrots)

Can of sliced ripe olives (2 oz)

Can of your favorite kind of beans

Can of whole kernel corn (15 oz)

Can of condensed cream of chicken soup (11 oz)

Ranch salad dressing

Spaghetti sauce (28 oz)

Coconut oil

Dry onion soup mix

Pkg of tricolor spiral pasta

[Also needed: brown sugar, cinnamon, nutmeg, vegetable oil, Italian salad dressing, garlic salt, salt, maple syrup, honey, coconut flakes, vanilla extract]

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.