Chuck Wagon Dinners (Dinner for Two Week 4)

Breakfast: Smoothie

Lunch: Burger or Chili Baked Potato, Cheese Wedges, bananas or strawberries

Dinner: Chicken Cordon Bleu or Cube Steak; rice or baked potato; mixed vegetables

Chuck Wagon Burgers

Preheat oven to 375 degrees. Combine 2 lbs of ground beef, an envelope of onion soup mix, and 1/2 cup of water in a bowl. Mix well. Shape into 8 3/4 inch patties. Grill, uncovered, or broil 4 inches from the heat for 5-6 minutes on each side.

Meanwhile, take apart a tube of large refrigerated biscuits on an ungreased baking sheet. Sprinkle with an 1/8 tsp of seasoning salt. Bake for 12-14 minutes. Split. Top each biscuit with a hamburger.

5-Can Chili Topping

Combine a can of chili with beans, a drained can of mixed vegetables, a drained can of whole kernel corn, a can of diced tomatoes, and a can of green chilies in a pot. Heat through.

Baked Potatoes (4 Methods – Pick the one that works best for your schedule!)

Rub potatoes with olive oil, sprinkle with salt and pepper, and prick them with the tines of a fork.

  1. The original method for (crispy skins): Preheat oven to 425 degrees. Lay potatoes directly on the rack or place on a baking sheet. Bake for 45-60 minutes.
  2. The traditional method (soft skins): Preheat oven to 435 degrees. Wrap potatoes in tin foil. Lay potatoes directly on the rack or place on a baking sheet. Bake for 45-60 minutes.
  3. The quickest method (soft skins): Place potatoes in a glass dish and microwave for 5 minutes. Turn over and microwave another 3-5 minutes.
  4. The working-girl method (soft skins): Wrap potatoes in tin foil and place in slow cooker. Cook on low for low for 8-10 hours.

Top with chili, sour cream, chives or green onions, cooked and crumbled bacon, and cheddar cheese.

Broiled Chicken Cordon Bleu

Place 4 chicken breasts on the rack of a broiler pan. Broil 4 inches from the heat for 3 minutes. Turn and broil 3 minutes on the other side. Brush with 1/4 cup of melted butter. Continue turning and basting about 4 minutes.

Place a slice of deli meat on each chicken breast. Broil for 1-2 minutes. Spread 1 Tbsp of honey mustard dressing over each. Top with a slice of deli cheese. Broil for 30 seconds.

Note: You can do them all the same if you want, as in all with ham and Swiss, for example. I like to make them all different so it feels like a different meal when we reheat leftovers the next day. Plus, I prefer stronger flavored cheeses, like sharp cheddar and Monterey Jack, while my boyfriend prefers milder ones, like mozzarella and Swiss. With a variety to choose from, it kind of feels like we went out for dinner at a restaurant!

Seasoned Cube Steaks

Combine 1 cup of soy sauce, 1 tsp of dried minced garlic, and 1 tsp of dried minced onion in a large Ziplock bag. Add 4 cube steaks. Seal bag and turn to coat. Refrigerate for 30-45 minutes, turning once.

Drain and discard marinade. Place steaks on a greased broiler pan. Broil 4 inches from the heat for about 4 minutes on each side. Serve with mixed vegetables and rice or baked potatoes.

Cheese Wedges

Cut a package of extra sharp cheddar cheese into 1/2 inch slices. Cut each slice in half diagonally. Combine 1/3 cup of seasoned dry bread crumbs and 1/2 tsp of crushed red pepper flakes in a shallow bowl. [Note: You can omit crushed red pepper flakes if you don’t like spice.] Beat an egg in another bowl. Dip cheese triangles into egg, then in crumb mixture.

Place on a greased baking sheet. Broil 4 inches from the heat for 2-3 minutes. Serve cheese wedges warm with pizza sauce for sipping.

Strawberry Banana Shakes

Place 2 Tbsp of milk, 1/2 cup of strawberry ice cream,  and 1/2 firm banana (sliced) in a blender. Cover and process until smooth. Pour into glasses. Garnish with whipped cream and a strawberry, if desired.

SHOPPING LIST:

Extra sharp cheddar cheese (9 oz)

4 thin slices of deli cheese (I got one Swiss, one mozzarella, one Monterey Jack, and one cheddar)

Whipped cream

Sour cream

Eggs

Tube of large refrigerated biscuits

Bananas

Strawberries

Chives or green onions

Potatoes (about 20)

4 cube steaks (1 1/4 lbs)

2 lb ground beef

4 boneless skinless chicken breast halves

4 thin slices of deli cold cuts (I got 2 ham and 2 turkey)

Bacon

Strawberry ice cream

Can of pizza sauce

Can of chili with beans

2 cans of mixed vegetables

Can of whole kernel corn

Can of diced tomatoes

Can of green chilies

Soy sauce

Honey mustard salad dressing

Rice

Envelope of onion soup mix

Crushed red pepper flakes

Dried minced garlic

Dried minced onion

Seasoning salt

[Also needed: Seasoned bread crumbs, Milk, Butter]

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Week 18 – Special Week! 5 Recipes!

Shopping List:

Jar of sharp American cheese spread (like Cheez Whiz)

Orange marmalade

Seasoning salt

Beef flank steak (1 1/2 lbs)

Hot dogs

Chili sauce

Bread

3 green peppers

3 grapefruits

Whole wheat flour

Eggs

Coconut oil

Unsweetened applesauce

Natural creamy peanut butter

Cranberry juice (2 quarts)

[Also needed: butter (you’ll need 2 sticks of unsalted, 1 stick of your choice), all-purpose flour, lemon-pepper seasoning, vegetable oil, dill pickle relish, regular mustard, salt, leftover jam/jelly – you should still have grape and plum or apple left]

 

Breakfast: Pop tart and eggs

Lunch: Sandwich, turnover, and 1/2 a grapefruit

Dinner: Steak, potatoes, and 1/2 a green pepper

Dessert: Cupcake

 

Orange Marmalade Turnovers

Preheat oven to 350 degrees. Combine 1/2 cup of softened butter and a jar of sharp American cheese spread in a bowl. Add 1 cup of all-purpose flour. Stir until mixture forms a ball. Cover and refrigerate for 1 hour.

On a lightly floured surface, roll dough to 1/8 inch thickness. Cut into 3 inch circles. Place 1/2 tsp of orange marmalade on each circle. Fold pastry over and seal edges with a fork. Cut slits in top of pastry.

Place 2 inches apart on ungreased baking sheets. Bake for 5-9 minutes. Remove to wire racks to cool.

 

Seasoned Flank Steak                                                                            (Note: Steak must marinate for 1-2 hours)

Combine 1/4 cup of vegetable oil, 2 Tbsp of water, 2 Tbsp of lemon-pepper seasoning, and 2 tsp of seasoning salt in a large Ziplock. Add a 1 1/2 lb beef flank steak. Seal bag and turn to coat. Refrigerate for 1-2 hours, turning occasionally. [2 is better if you can wait that long]

Grill steak, uncovered, over medium-hot heat for 6-12 minutes.

 

Hot Dog Sandwiches

Mince 6 hot dogs. Combine hot dogs, 1/2 cup of dill pickle relish, 1/4 cup of chili sauce, and 2 Tbsp of mustard in a small bowl. Mix well. Spread on six pieces of bread and top with another piece of bread. Freeze for up to 2 months. Remove sandwich from the freezer at least 4 hours before serving.

 

Whole Wheat Toaster Pastries (aka Pop Tarts!)

Preheat the oven to 375 degrees and line a large baking sheet with parchment paper.

Put 2 1/4 cup of whole wheat flour and 1/2 tsp of salt in a food processor with the dough blade and pulse it together briefly.

Meanwhile fill a glass measuring cup with ½ cup water and add a few ice cubes to it.

Take 1 cup of unsalted cold butter straight out of the fridge and cut it into ½ inch chunks. Sprinkle the pieces of butter on top of the flour in the food processor. Be careful to spread out the butter as opposed to letting it all clump together in one piece.

Turn on the food processor and blend until the mixture resembles a crumbly meal. While the food processor is still running add ⅓ cup water through the top. Watch the dough come together and add 2 – 3 more teaspoons of water as needed so a dough ball will form. If some of the dough is in a ball and some is stuck to the sides that is okay…you can fix it with your hands. At this point the dough could be stored in the fridge in plastic wrap for up to 3 days or in the freezer (in a freezer safe container) for up to 6 months.

Remove the dough from the food processor and put it on a lightly floured counter or large cutting board. With a rolling pin (and another sprinkling of flour) flatten out the dough to one big rectangle or square that’s no more than a quarter inch thick. Trim any uneven ends and use those to patch other edges as necessary.

Using a knife cut out 14 to 16 rectangles of dough. Actually you could make them any shape or size that you want at this point. Lay half of your dough shapes onto the parchment lined baking sheet. Spoon about a tablespoon of jam down the middle of those bottom dough pieces.

Top them with matching dough shapes and seal around the edges by pushing down with a fork. Make a few holes in the top with the fork as well. Lastly, brush the tops of the uncooked toaster pastries with the egg wash (1 egg beaten with a splash of water).

Bake for 18 – 24 minutes. Cool the cooked pastries on a cooling rack (if you have one) then either eat them right away or store them in the fridge for 3 days or the freezer for several months. They can be eaten cold or reheated. Enjoy!

 

Sugar-Free Gluten-Free Chocolate Cupcakes

Preheat the oven to 375°F.

Line a muffin pan with 6 paper cups.

Combine 1/2 cup of almond flour, 3/4 tsp of baking powder, 1/8 tsp of salt, 1/2 cup of unsweetened cocoa powder, 1 tsp of espresso powder, and 4 packets of Stevia together in a bowl. Set aside.

In another smaller bowl, combine 5 tsp of melted coconut oil, 1/2 cup of unsweetened applesauce, 2 eggs, and 2 tsp of vanilla extract.

Pour the wet ingredients over the dry ingredients and stir until combined.

Fill the paper cups 3/4 full.

Bake for 15-20 minutes.

Allow the cupcakes to cool for 5 minutes in the pan, then transfer them to a cooling rack to cool completely.

Mix 3 Tbsp of melted coconut oil, 1/4 cup of natural creamy peanut butter, 1/4 cup of unsweetened cocoa powder, and 2 packets of Stevia together and spread a little bit on each cupcake.