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.

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Week 1

Shopping List:

2 packages of cream cheese

1 can of chopped ripe olives, drained

Bundle of green onions

10 slices of sliced deli ham

4 salmon fillets

Creole Seasoning

Garlic Bulbs or Jar of Chopped Garlic (the jar will be more expensive, but is faster if you are pressed for time, and the whole jar will last you over a year so is worth the little splurge)

Bundle of fresh parsley

Ranch salad dressing mix

Loaf of pumpernickel rye bread

3 cucumbers

Artichoke

5 of your favorite apples

Flavored oatmeal packets

Almond meal

[Salt and pepper also needed]

 

Breakfast: Oatmeal and/or toast with butter

Lunch: Cucumber sandwich, ham roll ups, and an apple

Dinner: Salmon, rice, and artichoke and/or cucumbers

 

Cucumber Sandwiches

Leave cream cheese out until it reaches room temperature and then mix with 2 Tbsp of the ranch dressing mix. Spread on rye bread. Top with sliced cucumbers. Salt and pepper.

 

Salmon

Add 4 tsp of Creole seasoning, the equivalent of 2 garlic cloves, and 2 tsp of pepper in a large Ziplock bag. Add salmon fillets and shake to coat. Place salmon on baking sheet. Broil 6 in from heat for 10 minutes. Sprinkle with parsley.

 

How to Steam Artichoke

Cut little thorn tips off with scissors. Slice the top inch off. Cut off excess stem – leave an inch. Rinse in cold water. Put in microwave-proof dish with 1/4 in of water. Cover with lid. Microwave for 4 mins. The leaves should come off easily. pull off as close to the stem as possible. Dip in melted butter and use teeth to scrape off meat. Eat heart at the end.

 

Ham Roll Ups

Leave cream cheese out til it reaches room temperature. Beat in a bowl until smooth. Stir in drained olives and 1/3 cup of green onions. Spread over ham slices. Roll up, jelly-roll style, starting with the short side. Chill for at least 1 hour. Just before eating, cut into 1 in pieces.

 

Keep the remaining salad dressing mix on hand for next week.