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]

Advertisements

Tangy Pork Tenderloin (Dinner for Two Week 2)

Breakfast: Smoothie and/or Omelette

Lunch: Burrito, Reuben spread and cocktail rye bread and a Plum or Pommegranate

Dinner: Pork Tenderloin and Potatoes or Tuna Casserole and Beets

Two Meals One Pot [Take Two]

Combine 2 cans of chili with beans, 2 cans of drained mixed vegetables, 2 drained cans of whole kernel corn, 2 cans of diced tomatoes, 2 cans of green chilies in a pot, and 2 dashes of chili powder. Heat through.

a) Zap a tortilla in the microwave for 15-30 seconds. Scoop chili mixture onto tortillas and wrap up burrito-style! Add any leftover vegetables, beans, cheese, or toppings you have lying around, if you want to. It’s good with just the chili mixture too though!

b) Beat 2 eggs with a splash of milk. Spoon a couple scoops of chili mixture into a coated pan or a non-stick egg pan. After 30 seconds, pour the egg mixture on top. Do not touch it for one minute. Flip it over. If you have any leftover cheese, add it at this stage. Let cook for another mixture. Use your flipper to fold it in half and slide onto the plate.

Swiss Tuna Bake

  1. Preheat oven to 350 degrees. Combine 4 cups of cooked egg noodles, 1 1/2 cups of shredded Swiss cheese, 1 cup of mayonnaise, and a can of drained and flaked tuna in a large bowl. Spread 1/2 cup of seasoned bread crumbs into a greased baking dish. Spread noodle mixture over crumbs. Sprinkle with 1/2 cup more of seasoned bread crumbs. Bake, uncovered, for 20 minutes.

Tangy Pork Tenderloin

  1. Place 2 1lb pork tenderloins in a large Ziplock bag or shallow glass container. Combine 2/3 cup of honey, 1/2 cup of Dijon mustard, 1/2 tsp of chili powder, and 1/4 tsp of salt in a bowl. Set aside 2/3 cup. Pour remaining marinade over pork. Turn to coat. Seal or cover and refrigerate for at least 4 hours, turning occasionally.
  2. Drain and discard marinade. Grill pork, covered, over indirect medium heat for 8-9 minutes on each side. Warm the reserved sauce in a pot and serve with pork.

Reuben Spread

  1. Chop 1 lb fully cooked ham. Shred 4 cups of Swiss cheese. Drain an 8 oz can of sauerkraut. Combine ham, cheese, sauerkraut, and 1/2 cup of Thousand Island salad dressing in a glass bowl. Cover and microwave for 1 to 1 1/2 minutes, stirring once. Serve on cocktail rye bread.

Cherry Berry Smoothies

  1. Combine 1/3 cup of cherry juice, 2.5 oz of vanilla yogurt, 1/3 cup of frozen unsweetened raspberries, 6 seedless red grapes, and 1 tsp of sugar in a blender. Cover and process until well blended. Pour into a glass. Drink immediately.

SHOPPING LIST:

Vanilla yogurt

1.5 lb Swiss cheese

Eggs

Cherry juice

Cocktail rye bread

Seasoned bread crumbs

Tortillas

Seedless red grapes

6 plums

4 pommegranates

6 potatoes

6 beets

2 1lb pork tenderloins

1 lb deli ham

Frozen unsweetened raspberries

8 oz can of sauerkraut

2 cans of chili with beans

2 cans of mixed vegetables

2 cans of whole kernel corn

2 cans of diced tomatoes

2 cans of green chilies

6 oz can of tuna

Egg noodles

Vanilla whey protein powder

Oats

Chili powder

Thousand Island dressing

Dijon mustard

Mayonnaise

Baking powder

[Also needed: honey, salt, sugar]

Week 41 – Bonus Recipe!

Shopping List:

Frozen sliced peaches

Orange juice concentrate (Put 1/4 cup aside and make the rest into juice)

2 lbs of ground beef

Jar of salsa (16 oz)

Tube of refrigerated biscuits

8 oz of Colby-Monterey Jack cheese

Iceberg lettuce

Onion

16 oz jar of sauerkraut

4 oz of Swiss cheese

3 tubes of refrigerated crescent rolls

5 persimmons

5 beets

2-3 carrots

Apple (get a tart one, like Granny Smith)

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

 

Breakfast: Muffin and a smoothie

Lunch: Turnover and a persimmon

Dinner: Tostado, beet, and a glass of orange juice

 

Tangy Beef Turnovers

Preheat oven t 375 degrees. Cook 1 lb ground beef and a chopped onion in a skillet over medium heat. Drain. Drain, rinse, and chop a 16 oz jar of sauerkraut. Add to meat mixture. Add a cup of shredded Swiss cheese. Mix well. Unroll 3 tubes of refrigerated crescent roll dough and separate into rectangles. Place on greased baking sheets. Pinch seams to seal.

Place 1/2 cup of beef mixture in the center of each rectangle. Bring corners to the center and pinch to seal. Bake for 15-18 minutes.

 

Biscuit Tostados

Preheat oven to 350 degrees. Cook 1 lb of ground beef over medium heat in a skillet. Drain. Add 1 1/2 cups of salsa. Heat through.

Take apart a tube of large refrigerated biscuits and split each biscuit in half. Flatten into 4 inch rounds on ungreased baking sheets. Bake for 10-12 minutes. Top with meat mixture, 2 cups of shredded Colby-Monterey Jack cheese, 2 cups of shredded lettuce, and remaining salsa.

 

Peach Smoothies

Combine 1/2 cup of milk, 1/2 cup of frozen unsweetened sliced peaches, 1 Tbsp of orange juice concentrate, 1/2 Tbsp of sugar, and 2 ice cubes in a blender. Cover and process until smooth. Pour into a glass and drink immediately.

 

Good-For-You Morning Muffins

Preheat oven to 350 degrees. In a large bowl, combine 1 cup of unbleached all-purpose flour, 1 cup of whole-wheat flour, 3/4 cup of ground flaxseed, 3/4 cup of sugar, 2 3/4 tsp of baking powder, 2 tsp of ground cinnamon, 3/4 tsp of salt, and 1/4 tsp of baking soda. In another bowl, beat 4 egg whites, 1 whole egg, 1/2 cup of unsweetened applesauce, 1/3 cup of orange juice, 1/4 cup of canola oil and 2 tsp of vanilla extract. Stir into dry ingredients just until moistened. Fold in 2 cups of grated carrots, 1/2 cup of chopped pecans, 1/2 cup of flaked coconut, 1/2 cup of raisins and a peeled and shredded apple.

Coat muffin cups with cooking spray or use foil liners; fill three-fourths full. Bake for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Note: Original recipe specifically says to use King Arthur flour, though it didn’t seem to be sponsored by them. I didn’t use King Arthur when I made it, so I didn’t specify.

Week 9

Shopping List:

Orange juice

Vanilla yogurt

Bananas

Fresh or frozen blackberries

Onion

Worcestershire sauce

Boneless rump roast (4-5 lbs)

Bay leaves

1 lb ground beef

46 oz can of V8 juice

Envelope of onion soup mix

Pkg of beef ramen noodles

16 oz pkg of frozen mixed vegetables

Celery

Dates (I usually get a container of dried ones and add them to salads quite often)

[I always used coarsely ground pepper for everything. If you’ve been using finely ground, you’ll have to get the coarser stuff for the roast beef recipe]

 

Breakfast: Smoothie

Lunch: Soup, a couple dates, a banana, and a glass of orange juice

Dinner: Roast beef, potatoes, and celery

 

Beef Noodle Soup

Cook beef over medium heat in a large pot until no longer pink. Drain. Stir in V8 juice, onion soup mix, contents of ramen noodle SEASONING PACKET (hold off on the noodles for now), and frozen mixed vegetables.

Bring to a boil. Reduce heat and simmer, uncovered, for 6 minutes. Return to a boil and stir in the noodles. Cook for 3 minutes.

 

Supreme Roast Beef

Preheat oven to 325 degrees. Slice onion into rings and place in a greased shallow roasting pan. Rub 2 Tbsp of Worcestershire sauce and 4-5 tsp of coarsely ground pepper over the roast. Place over the onion and top with bay leaves.

Cover and bake for 1 3/4 to 2 1/4 hours. Discard bay leaves. Let stand for 10-15 minutes before carving. Thicken pan juices with flour to make gravy if you want.

 

Blackberry Banana Smoothie

Cut two bananas into quarters and freeze them. Combine 1/2 cup of orange juice, a big dollop of vanilla yogurt, 1/2 a banana (2 quarter-chunks), and some blackberries (like 3 or 4) in a blender. Cover and process until blended. Drink right away.