Parmesan Breadsticks – 64¢/breadstick

Grated Parmesan cheese

Italian seasoning

White bread dough (Thaw it 24 hours ahead of time if its frozen)

Butter

Pizza sauce

  1. Preheat oven to 400°.
  2. Combine 3/4 cup of grated Parmesan cheese and 1 1/2 tsp of Italian seasoning in a shallow bowl. Set aside. Divide dough into 32 sections. Roll each into a 5″ rope. Twist two pieces together. Moisten ends with water and pinch to seal.
  3. Melt 1/4 cup of butter in a small bowl.
  4. Dip in dough sticks in butter, then in cheese mixture.
  5. Place on a greased baking sheet. Bake for 10-14 minutes. Serve with pizza sauce for dipping.

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Green Beans Amandine

photo 1 (6)1 lb green beans (fresh or frozen)

Slivered almonds

Butter

Lemon juice

Seasoning salt

  1. Trim ends off green beans. Cut into 2″ pieces.
  2. Bring beans and 1/2 cup of water to a boil in a saucepan. Reduce heat to medium. Cover and cook for 10-15 minutes. Drain and set aside. Cook 1/4 cup of slivered almonds in 2 Tbsp of butter over low heat in a large skillet. Stir in 1 tsp of lemon juice and 1/4 tsp of seasoning salt. Add beans and heat through.

Golden Game Hens (Dinner for Two Week 26)

Breakfast: Scones

Lunch: Taco Dogs + pears, rhubarb, strawberries, watermelon

Dinner: Sweet ‘n’ Sour Chicken, Golden Game Hens, Mexicali Pork Chops, rice or potatoes, eggplant, endive, asparagus

Spicy Cherry Chocolate Souffles

  1. In a small pot, bring 3/4 cup of dried tart cherries and 1 1/2 cups of water to a boil.  Reduce to a simmer and simmer for 8-10 minutes.  Blend until smooth in a blender and return to low heat.  Stir in 2 Tbsp of coconut sugar, 3/4 tsp of freshly ground grains of paradise, and 1 1/2 Tbsp of coconut or regular rum, and cook for an additional 2-3 minutes.  Remove from heat and set aside.
  2. Preheat oven to 375°F.  Lightly butter four ramekins.  Tap a small amount of granulated sugar into each ramekin, and gently shake so that the sugar coats all edges.  Tap out extra sugar.
  3. In a double boiler, melt 4 oz of semi-sweet chocolate, 2 tsp of salted butter, and 3 Tbsp of whole milk over gently simmering water, stirring constantly.  When smooth, remove from heat and quickly whisk in 2 egg yolks.  Set aside.
  4. In a medium bowl, beat 2 egg whites and 1/8 tsp of cream of tartar until soft peaks form.  Slowly add 2 Tbsp of coconut sugar, beating all the while.  Beat until stiff but not dry.
  5. Fold egg whites into chocolate mixture in two batches.  Gently spoon batter into each of the ramekins, filling about 3/4 of the way full.  Place ramekins on a baking sheet and bake for 16 minutes.  When they are done they will have risen to the edge of the ramekin or above it, the tops will be beginning to crack, and the centers will still be very moist.  Serve warm with cooled cherry sauce and fresh whipped cream.

Mexicali Pork Chops

Rub an envelope of taco seasoning over 4 boneless pork loin chops. Cook chops in 1 Tbsp of vegetable oil in a skillet over medium-high heat about 9 minutes. Serve with salsa.

Golden Game Hens

Preheat oven to 350 degrees. Loosely stuff 6 Cornish game hens with a sliced tart apple and a sliced onion. Place on a rack in a shallow baking pan. Combine 1/4 cup of melted butter and 1/4 cup of soy sauce. Brush over hens.

Bake, uncovered, for 50-60 minutes, basting occasionally.

Sweet n Sour Chicken Casserole

Preheat oven to 350 degrees. Cook rice according to package directions. Cook and cube two chicken breasts. Combine 2 cups of chicken, a drained can of unsweetened pineapple chunks, a jar of apricot preserves or spreadable fruit, a can of cream of chicken soup, and a drained can of water chestnuts in a bowl. Transfer to a greased baking dish. Bake, uncovered, for 30 minutes. Serve over rice.

Taco Dogs

Prepare a 1 lb package of hot dogs according to package directions. Place a slice of process American cheese and a hot dog in a taco shell. Top each taco with 3 Tbsp of warmed baked beans.

SHOPPING LIST:

Process American cheese slices (like Kraft singles)

Whipped cream

Scones

3 endives (purple if you can find it)

Eggplant

Onion

Potatoes

Asparagus

Strawberries

Watermelon

Lemon

6 pears

Rhubarb

Apple (Pick a tart variety)

Hot dogs

4 boneless pork loin chops

2 boneless skinless chicken breast halves

6 Cornish game hams (20 oz ea)

Can of baked beans

Can of unsweetened pineapple chunks (20 oz)

Can of condensed cream of chicken soup (11 oz)

Can of water chestnuts (8 oz)

Jar of apricot preserves or spreadable fruit (12 oz)

Salsa

Grains of paradise

Envelope of taco seasoning

Dried tart cherries

Hard taco shells

Rice

Coconut rum or regular rum

[Also needed: dried tart cherries, butter, soy sauce, vegetable oil, all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, olive or canola oil, milk or buttermilk, icing sugar, cornstarch, lemon juice, almonds or almond meal]

Garlic Rosemary Turkey and then What to Do With the Leftovers (Dinner for Two Week 25)

Breakfast: Croissant or Danish

Lunch: Leftovers + pomegranate, raspberries, apple, grapes

Dinner: Garlic Rosemary Turkey, Pesto Turkey Penne, Mock Lobster with mac n cheese and coleslaw, Pork Roast, rice or potatoes, tomatoes, squash, black salsify

Flourless Honey-Almond Cake

  1. Take 4 eggs out of the fridge 15 minutes before starting recipe or submerge them in lukewarm (not hot) water for 5 minutes.
  2. Preheat oven to 350°F. Coat a pan with cooking spray. Line the bottom with parchment paper and spray the paper.
  3. Toast 1 1/2 cups of whole almonds. Spread on a baking sheet and bake for 7-9 minutes, stirring once.
  4. Process almonds in a food processor or blender until finely ground.
  5. Separate the eggs with the yolks in one bowl and the whites in another.
  6. Beat egg yolks, 1/2 cup honey, 1 tsp of vanilla, 1/2 tsp of baking soda, and 1/2 tsp of salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
  7. Beat egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
  8. Bake the cake about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
  9. Remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with 2 Tbsp of honey and sprinkle with 1/4 cup of toasted sliced almonds. (To toast sliced almonds, cook in a dry skillet over medium-low heat, stirring constantly for 2-4 minutes.)

Tomato-Mustard Pork Roast

Cut a 3 lb boneless pork roast in half. Place in a slow cooker. Combine 1 can of tomato sauce, 3/4 cup of soy sauce, 1/2 cup of sugar, and 2 tsp of ground mustard. Pour over roast. Cover and cook on low for 8-9 hours. Remove roast to a serving platter and keep warm. Skim fat from pan juices and thicken for gravy.

Mock Lobster

Cut 1 1/2 – 2 lb of partially thawed cod/haddock fillets into 2″ x 2″ pieces. Place in a skillet. Cover with water. Add 1 1/2 tsp of salt, 1 tsp of seafood seasoning and 1 tsp of paprika. Bring to a boil. Reduce heat. Simmer, uncovered, for 10 minutes. Drain.

Cover with cold water. Add 3 Tbsp of vinegar and bring to a boil. Reduce heat. Simmer, uncovered, for 10 minutes. Drain. Serve with melted butter, seafood sauce, macaroni ‘n’ cheese, and coleslaw.

Garlic Rosemary Turkey

Preheat oven to 325 degrees. Cut 6-8 small slits in the skin of a whole 12 lb turkey. Insert 6-8 whole garlic cloves between skin and meat. Cut two lemons in half and squeeze two halves inside the turkey and leave them inside. Squeeze remaining lemon over outside of turkey. Spray the turkey with nonstick cooking spray. Sprinkle with 2 tsp of dried crushed rosemary and 1 tsp of rubbed sage.

Place on a rack in a roasting pan. Bake, uncovered, for 1 hour. Cover and bake 2 1/2 – 3 1/2 hours. Serve with gravy.

Save 2 cups of cooked turkey for the recipe below.

Pesto Penne

Cook 8 oz of penne pasta according to package directions. Meanwhile, whisk together an envelope of pesto sauce mix, 3/4 cup of milk, and 1/4 cup of olive oil, in a large saucepan. Bring to a boil. Reduce heat. Simmer, uncovered, for 5 minutes.

Add 2 cups of cooked cubed turkey (or chicken). Heat through. Drain pasta. Add to the sauce and toss to coat. Sprinkle with Parmesan cheese.

SHOPPING LIST:

Parmesan cheese

Eggs

Croissants (I like chocolate ones best!)

Danishes (I like apple ones best!)

Coleslaw package and dressing

3 tomatoes (try yellow ones for a change)

2 yellow squashes, depending on the season

6 black salsify

6 apples

Grapes

2 lemons

3-6 pomegranates

Raspberries

3 lb boneless pork roast

2 lb whole turkey

1 1/2 – 2 lbs of fresh or frozen cod or haddock fillets

Can of tomato sauce (8 oz)

Penne pasta (8 oz)

Macaroni ‘n’ cheese (like Kraft Dinner)

Envelope of pesto sauce mix

Envelope of gravy mix

Seafood seasoning

Dried rosemary

Rubbed sage

Whole almonds

Semi-sweet chocolate (4 oz)

Coconut sugar

Dried tart cherries

[Also needed: (whole) milk, olive oil, salt, (salted) butter, vinegar, paprika, honey, vanilla, baking soda, sliced almonds, garlic, soy sauce, sugar, ground mustard, cream of tartar]

Banana Pops (Dinner for Two Week 11)

Lunch: Artichoke or Cottage cheese veggie salad, Taco tidbits, Apples or Grapes

Dinner: Chow mein chicken, Broccoli or Rapini

Dessert: Banana popsicles

Artichoke Heart Salad

Drain a can of artichoke hearts and cut each heart into quarters. Drain a can of sliced ripe olives. Chop a green pepper. Thinly slice green onions. Combine artichokes, olives, 1/3 cup of green pepper, and 1/3 cup of green onions in a bowl. Add 3/4 cup of Italian salad dressing and toss to coat. Cover and refrigerate for at least 30 minutes. Serve with a slotted spoon.

Cottage Cheese Veggie Salad

Peel, pit, and chop a large, ripe avocado. Chop a tomato. Slice 1/4 cup of stuffed olives. Combine 3 cups of small-curd cottage cheese, avocado, tomato, and olives in a serving bowl. Sprinkle with 2 Tbsp of sliced green onions.

Chow Mein Chicken

This recipe yields one batch, but I usually double the recipe anyway because it’s so good!

Preheat oven to 350 degrees. Cook and cube two chicken breasts. Combine a can of cream of chicken soup, a can of chicken with rice soup, and a can of evaporated milk in a bowl. Stir in chicken. Transfer to a greased baking dish. Bake, uncovered, for 40 minutes. Stir. Sprinkle with a can of chow mein noodles. Bake 5-10 minutes. Add a drained can of sliced water chestnuts before baking for extra crunch, if you want.

Banana Pops

Cut a ripe banana into wedges. Combine 1 cup of vanilla yogurt, 1/2 cup of orange juice, and the banana in a blender. Cover and process until smooth. Pour into Popsicle trays or pour into small plastic disposable cups and insert Popsicle sticks. Freeze until firm, about 5 hours or overnight.

Taco Tidbits

Place 6 Tbsp of butter in a glass dish. Cover and microwave for 60-70 seconds. Add 3 Tbsp of taco seasoning. Stir in 8 cups of Corn Chex until evenly coated.

Microwave for 1 minute. Stir. Heat 1 – 1 1/2 minutes longer. Stir. Sprinkle with 1/4 cup of grated Parmesan cheese. Microwave for 1 minute. Stir. Heat 1 minute longer. Cool.

SHOPPING LIST:

Eggs or egg whites

Cottage cheese (24 oz)

Parmesan cheese

Vanilla yogurt

Orange juice

Bananas

6 apples

Grapes

Avocado

Tomato

Green onions

Green pepper

Broccoli

Rapini

Stuffed olives

4 boneless, skinless chicken breast halves

2 cans of condensed cream of chicken soup (11 oz ea)

2 cans of condensed chicken with rice soup (10.5 oz ea)

2 cans of chow mein noodles (3 oz ea)

2 cans of evaporated milk (5 oz ea)

Can of sliced water chestnuts

Can of artichoke hearts (14 oz)

Can of sliced ripe olives (2 oz)

Taco seasoning

Corn Chex

Cereal

Cornstarch

White rice flour

Tapioca flour

Cream of tartar

[Also needed: butter, sugar]

Gingerbread Pumpkin Squares (Dinner for Two Week 7)

Breakfast: Gingerbread Pumpkin Squares

Lunch: Corn Salad, Orange Buttermilk Salad, Ham, Nectarine or Peach, Nuts

Dinner: Italian Chicken Dinner or Peachy Pork and an endive

Dessert: Cool Waters Shake

Gingerbread Pumpkin Squares

Preheat oven to 350 degrees and spray a baking pan with oil or non-stick spray.

Combine 1/4 cup of whole wheat pastry flour, 3/4 cup of vanilla whey protein powder, 1/2 cup of oats, 2 tsp of baking powder, 1/2 tsp of salt, 2 tsp of cinnamon, 1/2 tsp of ground cloves, 1/2 tsp of ground ginger, and 1/2 tsp of nutmeg in a medium-sized bowl and stir well. Stir together 1/2 cup of unsweetened almond milk, 1/2 cup of pumpkin puree, 3 Tbsp of molasses, 2 tsp of vanilla, and 3 packets of Stevia in a larger bowl until a smooth mixture forms.

Gradually pour the dry ingredients into the wet ingredients, mixing until just combined. Stir in 1/2 cup of walnut pieces.

Scrape the batter into the greased pan and bake for 20 minutes.

Remove the pan from the oven and let it cool before trying to remove the cake. Lift it out of the pan with a large flipper and cut into 9 squares.

Orange Buttermilk Salad

Bring a can of crushed pineapple to a boil in a pot. Remove from the heat. Add a package of orange gelatin and stir to dissolve. Add 2 cups of buttermilk and mix well. Cool to room temperature. Fold in carton of thawed whipped topping. Pour into a dish. Refrigerate several hours or overnight. Cut into squares. Great side dish to ham.

Creamy Corn Salad

Combine a drained can of whole kernel corn, a seeded and diced tomato, 2 Tbsp of chopped onion, 1/3 cup of mayonnaise, and 1/4 tsp of dill weed in a small bowl. Mix well. Cover and refrigerate until serving.

Peachy Pork

Cut 1 lb of pork tenderloin into 1/4 inch slices. Saute in a large skillet in 2 Tbsp of vegetable oil for 4 minutes. Add 4 minced garlic cloves. Cook and stir 1 minute longer. Stir in a jar of salsa and 1/4 cup of peach preserves. Bring to a boil. Reduce heat. Cover and simmer for 2 minutes. Serve over rice.

Italian Chicken Dinner

Preheat oven to 400 degrees. Cut up a 3 lb fryer/broiler chicken and place in a greased baking dish. Cut up 1 lb of red potatoes into chunks and arrange around chicken. Drizzle with 3/4 cup of Italian salad dressing. Sprinkle with 1 Tbsp of Italian seasoning and 3/4 cup of grated Parmesan cheese.

Cover and bake for 20 minutes. Uncover. Bake 20-30 minutes longer.

Cool Waters Shake

Combine 3/4 cup of cold milk, 2 Tbsp of berry blue gelatin, and 3/4 cup of vanilla ice cream in a blender. Cover and process for 30 seconds. Pour into a glass and drink immediately.

Stovetop Snacks

Saute 2 cups of nuts in 2 Tbsp of oil or melted butter over medium-high heat, stirring often, until they begin to brown. Sprinkle with your choice of seasonings (salt, pepper, cayenne pepper, curry powder, etc], tossing the nuts with a wooden spoon. Turn out onto paper towels to cool, then store in an airtight container.

SHOPPING LIST:

Almond milk

Buttermilk

Parmesan cheese

Red potatoes (at least 2 lbs)

6 nectarines

6 peaches

Tomato

3 endives

Onion

Garlic

Ham

1 lb pork tenderloin

Broiler/fryer chicken (3 lbs)

Vanilla ice cream (at least 1 quart)

Frozen whipped topping (8 oz)

Salsa (16 oz)

Can of whole kernel corn (15 oz)

Can of crushed pineapple (20 oz)

Peach preserves

Pumpkin puree

2 pkgs of berry blue and 1 pkg of orange gelatin

Rice

Walnuts

Italian seasoning

Dill weed

Ground ginger

Molasses

Stevia

Chocolate chips

Potato starch

[Also needed: nuts, vegetable oil, butter, favorite seasoning, milk (at least 1 L), mayonnaise]

Fruit Galore! (Dinner for 2 Week 6)

Lunch: Sunshine Salad or Fruit Salad with Maple Cream Fruit Topping; Pear or Date; Roasted Mixed Nuts

Dinner: Turkey Broccoli Hollandaise or Fisherman’s Specialty; Black Salsify or Eggplant; Mock Champagne Punch

Maple Cream Fruit Topping

Combine 1 Tbsp of all-purpose flour, 3/4 cup of maple syrup, and 1 egg in a pot until smooth. Ad 1 Tbsp of butter. Bring to a boil. Boil and stir for 2 minutes. Cover and refrigerate until completely cooled. Whip 1 cup of heavy whipping cream. Fold whipped cream into flour-maple syrup-egg-butter mixture.

Spoon on top of fruit salad or sliced melons.

Fruit Salad Suggestion: Sliced strawberries, bananas, kiwis, cubed honeydew melon, and squeeze a lime on top of everything to keep fruit tasting fresh and to prevent browning in the fridge.

Sunshine Salad

Drain a can of pineapple tidbits and a can of mandarin oranges, but reserve the liquid. Combine a package of instant lemon pudding with reserved fruit juices in a large bowl. Fold in pineapple, oranges, and 1 cup of quartered strawberries. Chill for at least 2 hours. Add a few slices of banana to each serving just before eating.

Turkey Broccoli Hollandaise

Cook and cube two turkey or chicken breasts or use leftover cooked chicken or turkey from a previous dinner. You will need approximately two cups worth.

Preheat oven to 325 degrees. Place 1 inch of water and 1 cup of fresh broccoli florets in a saucepan. Bring to a boil. Reduce heat. Cover and simmer for 5-8 minutes. Meanwhile, prepare a package of stuffing mix and an envelope of hollandaise sauce mix according to package directions.

Spoon stuffing into a greased baking dish. Top with 2 cups of cooked chicken or turkey. Drain broccoli. Arrange over turkey/chicken. Spoon sauce over the top. Sprinkle with a can of french-fried onions. Bake, uncovered, for 25-30 minutes.

Fisherman’s Specialty

Crush 30 crackers into a pie dish or shallow bowl. Beat 2 eggs and a tsp of lemon-pepper seasoning in another shallow bowl. Dip 6 bluegill, crappie, or perch fillets in egg mixture, then coat with cracker crumbs. Sprinkle with another tsp of lemon-pepper seasoning.

Heat 1/4 inch of vegetable oil in a skillet. Fry fillets for 3-4 minutes on each side.

Roasted Mixed Nuts

Preheat oven to 300 degrees. Combine 1 lb of mixed nuts 1/4 cup of maple syrup in a bowl. Mix well. Sprinkle with 2 Tbsp of brown sugar and an envelope of ranch salad dressing mix. Stir gently to coat.

Spread in a greased baking pan. Bake for 20-25 minutes. Cool. Store in an airtight container.

Mock Champagne Punch

Combine equal parts of white grape juice and ginger ale in a punch bowl or individual glasses. Garnish with strawberries and raspberries.

SHOPPING LIST:

Heavy whipping cream

Eggs

Broccoli florets

6 black salsify roots

Eggplant

2 bunches of bananas

2-3 flats of strawberries

2 flats of raspberries

Honeydew melon

Lime

3 kiwis

6 pears

6 dates (If you don’t like to eat them on their own, chop them up and add to green salads)

6 bluegill, perch, or crappie fillets (2-3 oz each)

Chicken or turkey (use leftovers, breasts, deli, whatever works, but you will need roughly 2 cups worth)

1 lb mixed nuts

Saltine crackers

Can of french-fried onions

Can of pineapple tidbits (20 oz)

Can of mandarin oranges (11 oz)

Package of instant lemon pudding

Package of stuffing mix (6 oz)

Hollandaise sauce mix

Ranch salad dressing mix

Lemon-pepper seasoning

Ground cloves

White grape juice

Ginger ale

Maple syrup

All-purpose flour

[Also needed: brown sugar, vegetable oil, butter]

Week 51 – Turned into Italian week somehow…

Shopping List:

Pkg of frozen corn dogs (16 oz)

Pizza sauce

Ripe olives (Buy a small can or 3-6 loose olives if your grocery store has that option – Safeway does, which is where I shopped in college. You’ll be chopping them up anyway so it doesn’t matter if they are whole or sliced)

Jar of sliced mushrooms (4.5 oz)

Mozzarella cheese

2 pkgs of angel hair pasta with Parmesan cheese dinner mix (5 oz each) [If you can’t find these, see recipe below]

Can of tuna (12 oz)

Butter-flavored crackers

Pkg of mixed green salad

Garlic bread (or make your own – see below)

Blueberries

Butternut squash

Whole wheat pastry flour

Vanilla whey protein powder

Ground cloves

[Also needed: Italian seasoning, butter]

 

Lunch: Pizza corn dogs and blueberries

Dinner: Pasta, garlic bread, mixed green salad, and butternut squash

 

Butternut squash: They are so good for you, but so big that it’s hard to know what to do with all of it. I divided mine into quarter portions and cubed to eat differently over 4 nights. The first night I roasted it with a little olive oil, salt, and pepper. The second night, I sauteed and adding it to my green salad with some blueberries as well. The third night I boil the cubes for 15(ish) minutes and then mashed with butter, salt, and pepper. The forth night I folded it into the pasta to switch it up. I don’t remember if I steamed it or sauted it before I did that though. I wouldn’t put it in the pasta the first night as it’s not the most ideal pairing. It was fine since it was towards the end of the week when I was getting a little bored leftover pasta anyway.  You could also make butternut squash soup out of it – one of my favorite things in the world, but you’ll need a few more ingredients for that and I couldn’t afford them at the time. Another grab option is folded into risotto – but again, this is something I usually only indulge in when my parents take me out to dinner…

 

Angel Hair Tuna

Prepare 2 packages of angel hair pasta with Parmesan cheese dinner mix according to package directions (or see guideline below). Drain and flake a can of tuna. Stir tuna and 1/2 tsp of Italian seasoning into pasta. Transfer to a serving bowl. Cover and let stand for 5 minutes to thicken. Crush 15 butter-flavored crackers (about 3/4 cup) and toss with 1/4 cup of melted butter. Sprinkle over top of pasta.

 

Pizza Corn Dogs

Preheat oven to 350 degrees. Remove sticks from a thawed package of corn dogs. Cut doughy ends off so that both ends are flat and then cut into 1 inch slices. Place on an ungreased baking sheet. Spread with 1/2 cup of pizza sauce. Top with 3 Tbsp of chopped olives, a drained jar of sliced mushrooms, and 1/4 cup of shredded mozzarella cheese.

Bake for 15-20 minutes.

 

Homemade Angel Hair Pasta with Parmesan Cheese Guide

Prepare angel hair pasta according to package directions, except do not add butter, margarine, or salt to the water. After draining and rinsing the pasta, toss with either: 1 Tbsp of melted butter and 1/4 cup of grated Parmesan cheese OR heat 2 Tbsp of olive oil in a small saucepan and add a dash of salt, a Tbsp of finely chopped fresh herbs or 1/2 Tbsp of dried herbs like rosemary, thyme, oregano, 2 Tbsp of chopped fresh parsley or 1/2 Tbsp of dried parsley, 2 cloves of sliced or minced garlic, and a dash of chili pepper flakes, heat for 1 minute, toss with pasta, and top with 1/4 cup of grated Parmesan cheese and 1/2 tsp of freshly ground black pepper. You can leave out anything you don’t have. There isn’t really a right and wrong – just use this as a guideline!

 

Homemade Garlic Bread Guide

Slice a loaf of French or Italian bread (only slice off what you are going to eat that night). Mix together the following ratio – 2:1:1:0.5 of butter, olive oil, finely chopped fresh parsley (or dried parsley, but then only use a third), finely chopped garlic. So for example, mix together 1 Tbsp of butter, 1/2 Tbsp of olive oil, 1/2 Tbsp of fresh parsley or 1/8 Tbsp of dried parsley, and 1/4 Tbsp of garlic. Use a pastry brush to spread on bread. Sprinkle with Parmesan cheese (going with the ratios – Parmesan cheese would be a 4 – so if using 1 Tbsp of butter, use 2 Tbsp of grated Parmesan cheese). Wrap loaf in foil and bake for 15 minutes at 350 degrees. Then open foil and bake for 5 more minutes. OR, if you are only doing a couple slices, place on a baking sheet and broil. Every oven is different. Mine only takes a minute on each side so turn the light on in the oven and literally keep your eyes on it.

Week 45 – Bonus Recipe!

Shopping List:

Club crackers

Slivered almonds

1 1/4 lbs of fish fillets [Orange roughy, haddock, trout, and walleye all work well for this recipe]

Paprika

2 chicken breasts

Can of whole kernel corn

Salsa

4 oz cheddar cheese

8 flour tortillas

5 apples

1 red chili pepper

Fresh basil

Fresh dill

Fresh parsley

Semisweet chocolate chips

[Also needed: butter, sugar, vanilla extract, seasoning salt, pepper]

 

Breakfast: Mini frittatas

Lunch: Chicken wrap, an apple, and nutty crackers

Dinner: Fish and rice

 

Corny Chicken Wraps

Cook 2 chicken breasts and cut into cubes. Combine chicken, a seeded and diced red chili pepper, a can of drained whole kernel corn, and 1 cup of salsa in a pot. Cook until heated through. Sprinkle 1 cup of shredded cheddar cheese over 8 flour tortillas. Place about 1/2 cup of chicken mixture down the center of 8 warmed tortillas. Roll up and secure with toothpicks.

 

Fast-Baked Fish

Preheat oven to 400 degrees. Place 1 1/4 lbs of fish fillets in a greased baking dish. Sprinkle with 1 tsp of seasoned salt, pepper, and paprika, if you want. Drizzle with 3 Tbsp of melted butter. Cover and bake for 15-20 minutes.

 

Nutty Cracker Delights

Preheat oven to 350 Place 42 club crackers in a single layer in a foil-lined baking pan. Melt 1/2 cup of butter in a pot over medium heat. Add 1/2 cup of sugar. Bring to a boil, stirring constantly. Boil for 2 minutes. Remove from the heat. Add 1 tsp of vanilla extract. Pour evenly over crackers. Sprinkle with 1 cup of slivered almonds.

Bake for 10-12 minutes. Immediately remove from the pan, cutting between crackers if necessary, and cool on wire racks. Store in an airtight container.

 

Mini Veggie Frittatas

Preheat the oven to 350 degrees. Lightly spray 8 cups of a muffin tray with an oil mister or non-stick cooking spray. Whisk 4 eggs, 3/4 cup of egg whites, 1/2 cup of milk, 2 tsp of shredded fresh basil, 1 tsp of finely chopped fresh dill, 1 Tbsp of finely chopped fresh parsley, 1/2 cup of loosely packed shredded spinach, 1 tsp of smoked paprika, a dash of sea salt, and a dash of black pepper in a bowl until well combined. Mist a small frying pan with oil and set heat to medium. Lightly saute 1/2 cup of diced yellow onion and 3/4 cup of diced mixed bell peppers for about 2 minutes. Remove the pan from the heat.

Divide the vegetable mixed evenly between the 8 muffin cups, followed by the egg mixture. Bake for 15 minutes. Shred 1/2 cup of low-fat mozzarella cheese. Remove pan from the oven and sprinkle cheese on top of each mini quiche. Place pan back in oven and cook for another 10 minutes. Remove pan from the oven and allow it to cool slightly. Slide the blade of a knife around each quiche to loosen them. Then carefully lift out of pan. Eat warm. (You can divide recipe in half or quarters if you prefer to eat the frittatas fresh every time)

 

 

Week 36

Shopping List:

Tube of refrigerated buttermilk biscuits

Tomato sauce

Italian seasoning

10 slices of pepperoni

Monterey Jack cheese

4 bone-in pork loin chops

Long grain rice

Orange juice

Can of chicken with rice soup

Can of sliced potatoes

Pkg of frozen creamed spinach

Dried basil

5 nectarines

2 parsnips

Applesauce (You can eat all but 1/2 cup of it)

[Also needed: vegetable oil. Buy a 1L of milk this week]

 

Breakfast: Applesauce

Lunch: Soup, mini pizza, nectarine and a glass of orange juice

Dinner: Casserole with roasted parsnips

 

Spinach Potato Soup

Combine 3 cups of milk, a can of sliced potatoes, a thawed package of creamed spinach, 1/2 tsp of dried basil, and 3/4 tsp of garlic salt in a pot. Bring to a boil. Reduce heat. Cover and simmer for 15 minutes. Cool slightly.

Transfer mixture to a blender. Cover and process until small pieces of potato remain. Return to the pan and heat through.

 

Pork Chop Casserole

Preheat oven to 350 degrees. Brown 4 pork loin chops (bone-in) in 1 Tbsp of vegetable oil in a large skillet. Drain. Place 1 1/3 cups of uncooked long grain rice in an ungreased shallow baking dish. Pour 1 cup of orange juice over rice. Top with pork chops and a can of condensed chicken with rice soup.

Cover and bake for 40-45 minutes.

 

Lunch Box Pizzas

Preheat oven to 425 degrees. Flatten 10 buttermilk biscuits into a 3 inch circle and press into a greased muffin cups. Combine 1/4 cup of tomato sauce and 1 tsp of Italian seasoning. Spoon 1 tsp into each cup. Top each with a slice of pepperoni and about 1 Tbsp of shredded Monterey Jack cheese.

Bake for 10-15 minutes. Eat right away or store in the fridge.