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.

 

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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.