Week 46

Shopping List:

Tube of refrigerated buttermilk biscuits

2-3 oz mozzarella cheese

Pizza sauce

12 cherry tomatoes

1 lb smoked turkey sausage (fully cooked)

2 green peppers

Onion

Rice

Envelope of Italian salad dressing mix

6 hoagie buns

12-16 oz of sliced luncheon meat (I got a variety of salami, ham, and turkey)

12 thin slices of cheese (I got a variety of Swiss, cheddar, and brick)

Bag of chips (Plain pairs the best as a side dish so it doesn’t overwhelm the main attraction of the meal)

Jar of pickles

5 figs

[Also needed: oregano, butter]

 

Lunch: Sandwich, chips, pickles, a fig, and mozzarella puffs

Dinner: Kabobs with rice

 

Hot Hoagies

Combine 3/4 cup of softened butter and an envelope of Italian salad dressing mix. Spread 1 Tbsp inside each of 6 hoagie buns. On bottom of each bun, layer one slice of meat, two slices of cheese, and another slice of meat. Replace tops. Spread 1 Tbsp of butter mixture over top of each bun.

Place on a baking sheet. Broil 6 inches from the heat for 2-3 minutes. Eat with chips and pickles.

 

Colorful Kabobs

Cut 1 lb of fully cooked smoked turkey sausage into 1/2 inch chunks. Cut 2 green peppers into 1 inch pieces. Cut an onion into wedges. Thread a cherry tomato onto six metal or soaked wooden skewers. Alternate the sausage, green pepper, and onion wedges on skewers, ending with another tomato.

Grill, uncovered, over medium-hot heat for 10-15 minutes. Remove meat and vegetables from skewers and serve over rice.

 

Mozzarella Puffs

Preheat oven to 375 degrees. Take apart a refrigerated tube of buttermilk biscuits and make an indentation in the center of each biscuit. Sprinkle with 1 tsp of dried oregano. Cut a 2-3 oz block of mozzarella cheese into 10 cubes, 3/4 inch each. Place a cube in the center of each biscuit. Pinch dough tightly around cheese to seal.

Place seam side down on an ungreased baking sheet Spread 2 Tbsp of pizza sauce over tops. Bake 10-12 minutes.

 

Week 44

Shopping List:

Pecan halves (2 1/2 cups)

4 chicken breasts

Italian salad dressing

Can of sliced pineapple

Swiss cheese

Cream cheese

Mayonnaise

Raisin bread

5 tangerines

4 bell peppers (Save 3/4 cup of diced pepper for next week)

Yellow onion (Put in fridge to save for next week)

Smoked paprika

Eggs (Use leftovers from last week first! Next week, you will need 4 eggs and the whites of 6 more. Use the rest for breakfast this week)

Low-fat mozzarella

Spinach (Put aside 1/2 cup shredded for next week)

[Also needed: eggs, sugar, cinnamon, olive oil]

 

Breakfast: Eggs

Lunch: Sandwich, sugar pecans, and a tangerine

Dinner: Pineapple chicken, rice, and 1/2 a bell pepper

 

Raisin Sandwiches

Beat a package of softened cream cheese and 1/4 cup of mayonnaise in a mixing bowl until smooth. Stir in 1/2 cup of chopped pecans. Spread a couple Tbsp over a slice of raisin bread and top with another slice. It sounds weird but its actually really good!

 

Italian Pineapple Chicken

Flatten 4 chicken breasts to 1/2 inch thickness. Pour 1/2 cup of Italian salad dressing into a shallow bowl. Dip chicken in dressing. Heat 2 Tbsp of olive oil in a large skillet. Add chicken and cook over medium-high heat for 5-7 minutes on each side. Remove and keep warm.

Drain a can of sliced pineapple. Add slices to the skillet. Cook for 30 seconds on each side. Place a slice on each chicken breast half. Sprinkle with 1/3 cup of shredded Swiss cheese, if desired.

 

Sugar-Coated Pecans

Preheat oven to 300 degrees. Beat 1 Tbsp of egg white in a bowl until foamy. Add 2 cups of pecan halves and toss until well coated. Combine 1/4 cup of sugar and 2 tsp of cinnamon. Sprinkle over pecans and toss to coat.

Spread in a single layer on an ungreased baking sheet. Bake for 25-30 minutes, stirring occasionally. Cool on waxed paper.

Week 33

Shopping List:

Cream cheese

1/4 lb of sliced Genoa salami

7 slices of deli ham

Okra pickles or dill pickle spears

Envelope of Italian salad dressing mix

Crushed stuffing mix

4 cod fillets (6 oz each)

Lettuce

Ginger root

Jerusalem artichoke

Jicama

2 cans of cream of chicken soup

Biscuit/baking mix

Kohlrabi

5 grapefruits

[Also needed: horseradish, vegetable oil, relish. Buy a 2L of milk this week]

 

Lunch: Soup, ham pinwheels, and 1/2 a grapefruit

Dinner: Cod, rice, kohlrabi, and a tossed salad with lettuce, jicama and Jerusalem artichoke and ginger dressing

 

Chicken Dumpling Soup

Combine 2 cans of condensed cream of chicken soup and 2 2/3 cups of milk in a pot. Bring to boil over medium heat. Reduce heat. Combine 1 2/3 cups of biscuit/baking mix with 2/3 cup of milk until just blended in a bowl.

With a rounded tablespoon, drop batter onto simmering soup. Cook, uncovered, for 10 minutes. Cover and simmer 10-12 minutes. Do not lift lid while simmering.

[Note: I would actually divide recipe in half or in quarters, if you can, as I discovered that the dumplings do not reheat well at all]

 

Crumb-Coated Cod

Preheat oven to 425 degrees. Combine 2 Tbsp of vegetable oil, 2 Tbsp of water, and an envelope of Italian salad dressing mix in a shallow bowl. Place 2 cups of crushed stuffing mix in another bowl. Dip 4 6 oz cold fillets in salad dressing mixture and then in stuffing.

Place on a greased baking sheet. Bake for 15-20 minutes.

 

Simple Ginger Salad Dressing

1 Tbsp of finely chopped ginger, 1 tsp of garlic, 2-3 tsp of parsley, 1 Tbsp lemon juice, 2 Tbsp honey, 2 Tbsp of chili sauce, and 6 Tbsp of olive oil. Blend ingredients in food processor or just put in a mason jar and shake.

 

Ham Pickle Pinwheels

Cut an 8 oz package of cream cheese. Place cream cheese, 1/4 lb of sliced Genoa salami, and 1 Tbsp of horseradish in a blender or food processor. Cover and process. Spread over 7 deli ham slices.

Remove stems and ends of 14-21 okra pickles or dill pickle spears (# depends on length). Place 1-3 pickles down the center of each ham slice. Roll up tightly and wrap in plastic wrap. Refrigerate for at least 2 hours. Cut into 1 inch slices.

 

 

Week 32

Shopping List:

2 cans of frozen lemonade concentrate

2 10 oz pkgs of frozen sweetened raspberries (I can never find sweetened ones though. Unsweetened will work and you can add more sugar to the recipe if you need to)

2L club soda

Italian salad dressing (You may have some mix leftover from Week 11. Make your own if that is the case!)

6 bone-in chicken breast halves (NOT skinless)

Onion salt

Garlic salt

Kale

Spiced apple rings (I had found these during a peruse through the local farmers market for $3. Keep an eye out for them. You can make your own but it does take a couple of weeks. I just ate them as-is so it’s not a must-have for the recipes this week)

Pkg of frozen chopped spinach

8 oz of mozzarella cheese

Onion

Tube of refrigerated pizza crust

Garlic

5 kiwis

[Also needed: sugar, soy sauce]

 

Lunch: Spinach cheese swirls, a kiwi, and a glass of raspberry lemonade

Dinner: Chicken, rice, kale, and apple rings

 

Spinach Cheese Swirls

Thaw a 10 oz package of frozen chopped spinach and drain. Preheat oven to 400 degrees. Combine spinach, 2 cups of shredded mozzarella cheese, 1 cup of finealy chopped onion, and a minced garlic clove into a bowl and mix well. Roll a 10 oz tube of refrigerated pizza dough into a rectangle on a greased baking sheet. Seal any holes. Spoon filling over crust to within 1 inch of the edge.

Roll-up jelly-roll style, starting with a long side. Seal the ends and place seam side down. Bake for 25-27 minutes. Cut into slices.

 

Raspberry Lemonade

Thaw 2 12 oz cans of lemonade concentrate and partially thaw 2 10 oz packages of sweetened raspberries. Combine lemonade, raspberries, and 2-4 Tbsp of sugar in a blender. Cover and process. Strain to remove seeds (I actually didn’t do this because I didn’t have a proper strainer and it was fine – no one had a problem with seeds in their drink). Put in a container. When ready for a glass, pour 1 part raspberry mixtures for every 2 parts club soda and top with ice. (Example: 1/3 cup of raspberry, 2/3 cup of club soda) Mix it well.

 

Marinated Baked Chicken

Combine 1/2 cup of Italian salad dressing with 1/2 cup of soy sauce in a measuring cup. Pour 3/4 cup into a large Ziplock. Add 6 bone-in chicken breast halves. Seal the bag and turn to coat. Refrigerate for 4-8 hours, turning several times. Refrigerate remaining marinade for basting.

Preheat oven to 350 degrees. Drain chicken. Discard marinade. Place chicken, skin side up, on a rack in a roasting pan. Sprinkle with 1/8 tsp of onion salt and 1/8 tsp of garlic salt. Bake, uncovered, for 45 minutes – 1 hour, brushing occasionally with reserved marinade. Eat with kale and spiced apple rings.

Week 30

Shopping List:

Cranberry-apple juice (1 gallon)

46 oz can of pineapple juice

6 oz lemonade or orange juice concentrate

Can of pineapple rings or tidbits

Cranberries

Mint

Lemon-lime soda (like 7Up or Sprite)

1 lb of perch fillets (or haddock)

Pancake mix

Boneless sirloin tip roast (about 4 lbs)

2 envelopes of Italian salad dressing mix

Jar of mild pepper rings

18 hoagie buns

Zucchini

Cantaloupe

[Also needed: pepper, oil]

 

Lunch: Hoagie and a few slice of cantaloupe

Dinner: Perch, roasted zucchini with sea salt, pepper, and olive oil, rice, and a glass of juice

 

Italian Beef Hoagies

(This recipe is huge, so I recommend freezing half of it right away and then either thawing it out when you are finished eating the first half or saving it for another week when you find yourself short on food or money. Also note that this is a slow cooker recipe so it will take about 9 hours)

Place a 4 lb boneless sirloin tip roast that has been cut in half in a slow cooker. Combine 2 envelopes of Italian salad dressing mix and 2 cups of water and pour over meat. Cover and cook on low for 8 hours.

Remove meat and shred with a fork. This is the point where you should freeze half if you are going to. Freeze half the buns as well. Return the half you are not freezing to the slow cooker. Add half a 16 oz jar of mild pepper rings (don’t drain it) and heat through. Spoon 1/2 cup of meat mixture on a hoagie bun.

 

Perch Fillets

Pour 1 1/2 cups of lemon-lime soda in a shallow bowl. Add 1 lb of perch fillets and let stand for 15 minutes. Combine 2 cups of pancake mix and 1/4 tsp of pepper in another shallow bowl. Remove fish from soda and coat with pancake mix.

Heat 1/4 inch of oil in a large skillet over medium-high heat. Fry fish for 2-3 minutes on each side. Drain on paper towels.

 

Cranberry Quencher

Fill half your glass with cranberry-apple juice. Pour in pineapple juice until the glass is 3/4 full. Stir in a Tbsp of lemonade or orange juice concentrate. Garnish with a pineapple ring, a couple cranberries, and a couple mint leaves. Play with the juice proportions to suit your taste.

 

Week 27

Shopping List:

30 caramels

Creamy peanut butter

Peanuts

5 apples

Envelope of brown gravy mix

Jar of sliced mushrooms

Horseradish

4 beef tenderloin fillets (5 oz each)

2 bagels

1 or 2 tomatoes, depending on size

Bacon

4 oz mozzarella cheese

Ranch salad dressing

Spinach

Strawberries

[Also needed: pepper]

 

Lunch: Bacon-tomato bagel, peanut-caramel dip with slices of apple, and a couple strawberries

Dinner: Beef fillets, potatoes, and spinach/strawberry salad

 

Bacon-Tomato Bagel Melts

Split bagel in half and toast half of it. Place cut side up on a baking sheet. Top with 2 slices of tomato and two stips of cooked bacon. Sprinkle with 1/4 cup of shredded mozzarella cheese. Broil 5″ from the heat for 1-2 minutes. Serve with ranch dressing.

 

Festive Fillets

Prepare an envelope of brown gravy mix according to package directions. Add a jar of drained sliced mushrooms and 2 tsp of horseradish. Set aside and keep warm. Cook fillets over medium-high heat in a nonstick skillet, turning once. Season with 1/8 tsp of pepper. Serve with the gravy.

 

Caramel Peanut Butter Dip

Unwrap 30 caramels. Microwave caramels and 3 Tbsp of water in a glass bowl for 1 minute. Stir. Microwave one more minute. Add 1/4 cup plus 2 Tbsp of peanut butter and mix well. Microwave for 30 seconds. Stir in 1/4 cup of finely crushed peanuts. Eat warm with sliced apples.

Week 11 – Bonus Breakfast Idea!

Shopping List:

2 pkgs of cream cheese

Italian salad dressing mix

4 pita breads

2 cucumbers

Lemon-pepper seasoning

Bread (need at least 18 slices so may have to get two loaves)

Eggs

Small container of small-curd cottage cheese

Dill pickle relish

Can of salmon

Lettuce

Celery

Chinese cabbage

Peaches

Quick cooking oats

[Buy a half litre of milk this week. Maple syrup is also needed.]

 

Breakfast: French Toast Bake!

Lunch: Sandwich, a peach, and a glass of chocolate milk

Dinner: Cucumber pita wedges, celery, Chinese cabbage and lettuce salad

 

Cucumber Pita Wedges

Beat a package of softened cream cheese and 2 Tbsp of Italian salad dressing mix in a mixing bowl until combined. Split 4 whole pita breads in half, forming 8 circles total. Spread cream cheese mixture over pita circles. Cut each into 6 wedges. Top with peeled and sliced cucumbers. Sprinkle with lemon-pepper seasoning.

 

Maple French Toast Bake                     (Must be prepared at least 9 and a half hours prior to consuming)

Cut 12 bread slices into cubes. Arrange half in a greased shallow baking dish. Top with 1 package of cubed cream cheese and remaining bread cubes. Whisk 8 eggs, 1 cup of milk, and 1/2 cup of maple syrup in a bowl and pour over bread. Cover and refrigerate for at least 8 hours. Remove from fridge 30 minutes before baking. Preheat oven to 350 degrees.

Cover and bake for 30 minutes. Uncover and bake for 20-25 minutes longer. Serve with additional maple syrup.

 

Triple Decker Salmon Club

Combine 3/4 cup of cottage cheese and 1/4 cup of dill pickle relish in a bowl. Combine can of salmon (drained with bones and skin removed) with 1 chopped celery rib in another bowl.

Toast 3 pieces of bread for each sandwich. Top one piece of toast with a leaf of lettuce and half the cottage cheese mixture. Top with a second piece of toast. Spread with half the salmon mixture. Top with a third piece of toast. Eat right away. Don’t make the second sandwich until you are ready to eat it.

 

Homemade Instant Oatmeal

Toast 9 cups (or whatever you have leftover) of old-fashioned oats in the oven at 350 degrees for 10-15 minutes, stirring occasionally. Meanwhile, put 3 cups of quick oats in the blender and pulse until coarsely ground. Stir together with 2 tsp of salt in a large bowl. Divy it up into small Ziplock bags for single serving-sized breakfast on the go. You can add nuts, dried fruit, whatever you have to the baggies to mix it up.