Vegetables Galore! (Dinner for Two Week 5)

Lunch: Potato Salad or Green Salad with Buttermilk Dressing; Pear; Trail Mix

Dinner: Meat Loaf, Ham, or Chicken Strips with Hot Mustard Dip; Roasted Squash; Potatoes

Buttermilk Salad Dressing

Combine 3/4 cup of 1% buttermilk, 2 cups of cottage cheese, and an envelope of ranch salad dressing mix in a blender or food processor. Cover and process for 20 seconds. Pour into a small pitcher or bowl. Cover and refrigerate for 1 hour. Stir before serving with salad/veggies.

Salad Suggestion: Mixed greens (or your favorite kind of lettuce), cubed squash, tomato, grapes, raisins, apple, celery, green onions and leftover dried fruit, nuts, cheese

Pimiento Potato Salad

Cook 2 lbs of small red potatoes (about 12). Thinly slice 4 green onions and 3 celery ribs. Cut potatoes into 1/4 inch slices. In an ungreased dish, layer half of the potatoes, onions, celery, and a drained jar of pimientos. Repeat layers. Pour an 8 oz bottle of Italian salad dressing over all. Cover and refrigerate overnight. Stir before serving.

Easy Meat Loaf

Preheat oven to 350 degrees. Lightly beat 1 egg. Crush 33 butter-flavored crackers. Combine the egg, a can of French onion soup, and the cracker crumbs. Crumble 1 lb of lean ground beef over mixture and mix well. Shape into a loaf. Place in a greased baking dish. Bake, uncovered, for 30 minutes.

Pour a can of golden mushroom soup over loaf. Bake 1 hour longer. Let stand for 10 minutes before slicing.

Honey-Dijon Ham

Preheat oven to 325 degrees. Place a 3 lb boneless fully cooked ham on a greased rack in a shallow roasting pan. Bake, uncovered, for 50-60 minutes. Combine 1/3 cup of honey, 2 Tbsp of Dijon mustard, and 2 Tbsp of brown sugar. Brush about 3 Tbsp over ham.

Bake 10-15 minutes longer. Stir 1 Tbsp of water into remaining glaze. Heat through and serve with the ham.

Trail Mix

Combine 2 lbs of roasted peanuts, 2 lbs of cashews, 1 lb of M&Ms, 1 lb of raisins, and 1/2 lb of flaked coconut in a large bowl. Store in an airtight container.

Hot Mustard Dip

Combine 1/4 cup of ground mustard and 1/4 cup of vinegar in a small pot. Let stand for 30 minutes. Whisk in 1/4 cup of sugar and 1 egg yolk until smooth.

Cook over medium heat, whisking constantly, until mixture just begins to simmer and is thickened, about 7 minutes. Remove from the heat. Whisk in 2 Tbsp of honey. Store in the fridge. Serve with pretzels, chicken strips, or anything else you like to eat with hot-and-spicy sauce.

SHOPPING LIST:

1% buttermilk

Cottage cheese

Eggs

Potatoes (12 small red and 6 medium-large yellow)

Green onions

Celery

Lettuce or mixed greens

2 yellow squashes (one spaghetti for roasting, one of something else for salad)

Tomato

2 small bunches of grapes (green and red)

Apple

10 pears

1 lb lean ground beef

3 lb boneless fully cooked ham

Frozen chicken strips

Can of condensed French onion soup

Can of condensed golden mushroom soup

Jar of diced pimientos (2 oz)

Italian salad dressing

Butter-flavored crackers

Ranch salad dressing mix

Ground mustard

Pretzels

Dry roasted peanuts (at least 2 lbs)

Cashews (at least 2 lbs)

Raisins (at least 1.5 lbs)

M&Ms (at least 1 lb)

Flaked coconut (at least 1/2 lb)

Vinegar

Brown sugar

[Also needed: sugar, honey, Dijon mustard]

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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]

Salsa Sausage Quiche (Dinner for Two Week 3)

Breakfast: Quiche

Lunch: Roast beef sandwich, Chili burger, or Chili dog, Pretzel nuggets, Fig or Prune

Dinner: Chicken or Beef, Rice or Sweet potato, Bell pepper

Two Meals One Pot Take Three

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, and 2 cans of green chilies in a pot. Add a dash of chili powder and a dash of garlic powder. Heat through.

  1. Cook hamburger patty. Toast a hamburger bun if desired. Spoon chili mixture onto hamburger patty. Top with leftover vegetables, cheese, and/or condiments if you have any or just eat as a chili burger.
  2. Cook a hot dog. Zap hot dog bun in microwave for 15-30 seconds. Spoon chili mixture onto hot dogs. Add leftover sauerkraut, onions, cheese, and/or condiments, if desired or just eat as a chili dog.

Sweet and Savory Brisket

  1. Cut a 3 to 3.5 lb beef brisket in half and place half in a slow cooker. Combine 1 cup of ketchup, 1/4 cup of grape jelly, an envelope of onion soup mix, and 1/2 tsp of pepper in a bowl. Spread half over meat in slow cooker. Top with the second half of the brisket and then the rest of the ketchup mixture.
  2. Cover and cook on low for 8-10 hours. Slice brisket and serve with cooking juices. The leftovers are great zapped in the microwave as well as made into a roast beef sandwich with a little mayo.

Artichoke Chicken

  1. Preheat oven to 375 degrees. Drain and chop a can of water-packed artichoke hearts. Combine artichokes, 3/4 cup of grated Parmesan cheese, 3/4 cup of mayonnaise, and a dash of garlic powder in a bowl. Place 4 chicken breasts in a greased baking dish. Spread with artichoke mixture. Bake, uncovered, for 30-35 minutes.

Salsa Sausage Quiche

  1. Preheat oven to 375 degrees. Cook 3/4 lb bulk pork sausage in a skillet over medium heat. Drain. Transfer to an unbaked pastry shell. Sprinkle with 1 cup of shredded cheddar cheese. Lightly beat 3 eggs in a small bowl. Stir in 1 cup of salsa. Pour over cheese.
  2. Bake for 30-35 minutes. Sprinkle with another cup of cheese. Bake 5 minutes longer. Serve with extra salsa and sour cream.

Sweet Pretzel Nuggets

  1. Place a package of sourdough pretzel nuggets in a glass bowl. Combine 2/3 cup of vegetable oil, 1/3 of sugar, and 2 tsp of cinnamon in a small bowl. Pour over pretzels and toss to coat. Microwave, uncovered, for 2 minutes. Stir. Microwave 3-4 minutes longer, stirring after each minute. Cool to room temperature.

Note: It is sometimes hard to find sourdough pretzel nuggets. Regular pretzels can be used instead. One time I cut up sourdough bread into bite-sized pieces and toasted it before tossing with the oil, sugar, and cinnamon. 

SHOPPING LIST:

Sour cream (smallest one)

Cheddar cheese (8 oz)

Parmesan cheese

Eggs

Hamburger buns

Hot dog buns

6 bell peppers

6 sweet potatoes or yams

6 prunes (dried go well in salads, but eating fresh is great too)

6 figs (dried go well in salad, but fresh are great too)

Beef brisket (3-3.5 lb)

3/4 lb bulk pork sausage

4 boneless skinless chicken breast halves

Hot dogs

Unbaked pastry shell (9 inches)

Hamburger patties

Can of water-packed artichokes hearts

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

Cinnamon

Garlic powder

Mayonnaise

Ketchup

Grape jelly

Salsa (2 cups worth)

Pkg of sourdough pretzel nugget (15-18 oz)

Vegetable oil

[Also needed: Sugar, Onion soup mix, Pepper]

Two Meals One Pot (Dinner for Two Week 1)

Lunch: Spaghetti or Tacos; Honey-Glazed Snack Mix; Elderberries or Grapes

Dinner: Beef Stroganoff and Broccoli or Chicken Fried Rice; Mashed or Roasted Rutabaga or Corn

Dessert: Glass of Low-Fat Eggnog

 

Two Meals One Pot

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

A) Cook spaghetti noodles according to package directions. Spoon chili over noodles. Top with any leftover cheese if you have any.

B) Zap taco shells in microwave for 15-30 seconds. Spoon chili inside shells. It’s good just like that, but if you have any leftover vegetables, cheese, beans, or other toppings – go ahead and add them! My favorite is iceberg lettuce, tomatoes, salsa, sour cream, green onions or chives, sliced black olives, and cheddar cheese.

 

Chicken Fried Rice

Cook a package of fried rice mix according to package directions. Stir in 2 cups of cubed cooked chicken, 1 1/2 cups of cooked broccoli florets, and a can of drained sliced water chestnuts. Heat through. Sprinkle with 1 cup of shredded mozzarella cheese.

 

Beef Stroganoff

Combine a can of condensed cream of mushroom soup, 2 Tbsp of onion soup mix, 2 Tbsp of beef broth, and 1 Tbsp of quick-cooking tapioca in a slow cooker. Let stand for 15 minutes. Cut 1 lb of stew meat into 1 inch cubes. Stir meat into slow cooker. Cover and cook on low for 6-8 minutes. Serve over noodles or mashed potatoes.

[As tempting as it is, don’t lift the lid unless the recipe instructs to stir or add ingredients. The steam during cooking creates a seal, so every time the lid is lifted, it loses 15-30 minutes worth of steam, so it won’t be ready in the time allotted and will have to stay in the crock pot even longer.]

 

Low-Fat Eggnog

Combine 11 cups of cold fat-free milk and 2 tsp of vanilla extract in a large bowl. Combine 2 packages of instant sugar-free vanilla pudding mix, artificial sweetener equivalent to 1/3 cup of sugar, and 1/2 tsp of nutmeg in another bowl. Whisk into milk mixture until smooth. Refrigerate until serving.

 

Honey-Glazed Snack Mix

Preheat oven to 350 degrees. Combine 8 cups of Crispix cereal, 3 cups of miniature pretzels, and 2 cups of pecan halves in a large bowl. Melt 2/3 cup of butter. Stir in 1/2 cup of honey until well blended. Pour over cereal mixture and stir to coat. Spread into two greased baking pans.

Bake for 12-15 minutes, stirring occasionally. Cool in pan for 3 minutes. Remove from pan and spread on waxed paper to cool completely. Store in an airtight container.

 

SHOPPING LIST:

3L of skim milk

Mozzarella cheese (4 oz)

Taco shells (soft or hard – you choose!)

Potatoes

Elderberries

Grapes

5 rutabagas

1 lb beef stew meat

Cooked chicken (2 cups cubed)

Frozen broccoli florets

Can of condensed cream of mushroom

2 cans of chili with beans

Can of sliced water chestnuts

2 cans of mixed vegetables

3 cans of whole kernel corn

2 cans of diced tomatoes

2 cans of green chilies

Beef broth

Onion soup mix

2 boxes of noodles: one spaghetti, one rotini or twisty egg noodles

Pkg of fried rice mix (6 oz)

Nutmeg

Honey

Miniature pretzels

Pecans (2 cups worth)

2 pkgs of instant sugar-free vanilla pudding mix (Make sure it’s not the kind that is supposed to be cooked)

Artificial sweetener (I like Splenda)

Quick-cooking tapioca

Vanilla extract

Crispix cereal

Whole wheat pastry flour (or gluten-free flour of choice)

[Also needed: Butter]

Week 52!

Shopping List:

Pint of vanilla ice cream

Buttermilk (smallest one – I think its a 1 L)

Lemon

Lemon extract

6 boneless pork loin chops

Pkg of crushed stuffing mix (6 oz)

Can of apple pie filling with cinnamon (21 oz) [Or just add cinnamon on top afterwards]

Can of chili with beans (15 oz)

Can of mixed vegetables (15 oz)

Can of whole kernel corn (11 oz)

Can of tomato soup (11 oz)

Can of diced tomatoes

Can of green chilies

Dried plums

Carrots

[Also needed: vanilla, vegetable oil]

 

Lunch: Chili and dried plums

Dinner: Pork chops and carrots

Dessert: Milkshake

 

Six-Can Chili

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

(I use this recipe A LOT – I honestly ate it every day for two months once and never got tired of it. I found different things to do with the chili and started adding spices and would sometimes add other leftover vegetables I had. It’s still used as a staple in my house.)

 

CheeseShakes                                                                                   (One of the most delicious things in the world…)

Place 1/2 a pint of vanilla ice cream, 1/2 cup of buttermilk, 1/2 tsp of grated lemon peel, 1/4 tsp of vanilla extract, and a very small drop of lemon extract in a blender. Cover and process on high until smooth. Pour into a glass. Refrigerate any leftovers, but I doubt you will have any!

 

Pork Chops with Apples and Stuffing

Preheat oven to 350 degrees. Brown 6 boneless pork loin chops in 1 Tbsp of vegetable oil in a skillet over medium-high heat. Meanwhile, prepare stuffing according to package directions. Spread a can of apple pie filling into a greased baking dish. [Sprinkle cinnamon on top if it’s not included in the can.] Place pork chops on top. Spoon stuffing over chops.

Cover and bake for 35 minutes. Uncover and bake for 10 minutes longer.

Week 48

Shopping List:

Grape juice concentrate

Vanilla ice cream

16 oz pkg of elbow macaroni

1 lb ground beef

16 oz jar of salsa

10 oz of process cheese (like Velveeta)

15 oz can of chili-style beans

Bacon

Onion

2 cans of whole kernel corn (15 oz each)

2 cans of diced tomatoes (14.5 oz each)

4 potatoes

Small watermelon

3 red peppers (the sweet ones)

[Buy a 1 L of milk this week]

[Note: I overspent last week so I aimed to spend less this week to make up for it)

 

Lunch: Chowder and watermelon

Dinner: Macaroni and 1/2 a red pepper

Dessert: Milkshake

 

Tomato Corn Chowder

Cook 4 strips of bacon in a large pot over medium heat until crisp. Remove to paper towels. Drain, reserving 1 Tbsp of drippings.

Saute a chopped onion in the drippings until tender. Add 2 undrained cans of whole kernel corn, 2 undrained cans of diced tomatoes, and 4 peeled and diced potatoes. Cook over medium heat for 25-30 minutes. Sprinkle with bacon.

 

Fiesta Macaroni

Preheat oven to 350 degrees. Cook a package of elbow macaroni according to package directions. Meanwhile, cook 1 lb of ground beef in a skillet over medium heat. Drain. Drain macaroni. Set aside.

Combine a jar of salsa and 10 oz of cubed process cheese in a glass bowl. Microwave, uncovered, on high for 3-4 minutes. Stir into the skillet. Add the macaroni and a can of chili-style beans.

Transfer to a greased baking dish. Bake, uncovered, for 30-35 minutes.

 

Purple Cow

Combine 1/3-1/2 cup of milk and 1/4 cup of grape juice concentrate in a blender. Add 1/2 cup of vanilla ice cream (about 2 scoops). Cover and blend until smooth. Drink immediately.

Week 47 – Bonus Recipe!

Shopping List:

2 ripe avocados

Tortilla chips

Maple pancake syrup

Maple flavoring

8 chicken breasts

Can of condensed cream of celery soup

Can of condensed cream of cheddar cheese soup

Can of condensed cream of onion soup

2 6.5 oz cans of chopped clams

5 pears

Red onion

Jar of sun-dried tomatoes

Eggs

Spinach

Feta cheese

English muffins

[Also needed: salsa, lemon juice, salt, BBQ sauce, olive oil. Buy a 1 L of half-and-half this week]

 

Breakfast: Egg sandwich

Lunch: Chowder, guacamole, tortilla chips, and a pear

Dinner: Chicken, onions, and rice

 

Egg Sandwiches

Heat 2 tsp of olive oil in a nonstick skillet over medium heat. Add 2 cups of fresh stemmed spinach and cook until wilted. Rinse, drain, and chopped 4 sun-dried tomatoes. Stir in with spinach and heat through, about 2 minutes.

Beat 2 eggs with a dash of water. Stir eggs into the spinach and sun-dried tomatoes and add a pinch of garlic powder, 1/4 tsp of oregano, and a little fresh ground pepper. Using a spatula, stir the eggs until cooked through, about 4-5 minutes. Remove the pan from the heat and stir in the feta. Divide the eggs between two English muffins and eat hot.

 

Clam Chowder

Combine a can of cream of celery soup, a can of cream of cheddar cheese soup, a can of cream of onion soup, 1/4 cup of chopped red onion, and 3 cups of half-and-half cream. Cook over medium heat until heated through. Add 2 cans of drained chopped clams and heat through. Do not boil! The clams will lose their texture if it cooks for too long.

 

Maple Barbecued Chicken

Combine 3/4 cup of BBQ sauce, 3/4 cup of maple pancake syrup, 1/2 tsp of salt, and 1/2 tsp of maple flavoring in a bowl and mix well. Remove 3/4 cup to a small bowl for serving. Cover and refrigerate. Slice 1/2 a red onion into rings.

Grill chicken, uncovered, over medium heat for 3 minutes on each side. Add onion rings to the grill. Grillchicken 6-8 minutes longer, basting with remaining sauce and turning occasionally. Serve with reserved sauce and grilled onions.

 

Guacamole

Peel and chop 2 avocados. Place in a small bowl. Sprinkle with 1 Tbsp of lemon juice. Add 1/4 cup of salsa, 1/4 cup of chopped red onion, and 1/4 tsp of salt. Mash coarsely with a fork. Refrigerate until serving. Eat with tortilla chips.

Week 43 – Bonus Recipe!

Shopping List:

10 flour tortillas

1 lb ground beef

2 onions

Can of condensed vegetable soup

Can of condensed cream of chicken soup

Chow mein noodles

3-4 lb boneless beef chunk roast

16 oz jar of dill pickles

Hamburger buns

Toasted pumpkin seeds

5 radishes

7 mushrooms

Red pepper

Kale

Eggs

[Also needed: cinnamon, sugar, nutmeg, vegetable oil, chili sauce, garlic. Buy a half liter of cream this week – get fat-free half-and-half, if you can]

 

Breakfast: Quiche

Lunch: Sandwich, pumpkin seeds, and cinnamon strips

Dinner: Casserole

 

Vegetable Quiche

Preheat oven to 375 degrees F. Grease a pie dish with cooking spray and set aside.

Heat 2 Tbsp of olive oil in a large saute pan over medium heat. Dice 1/2 an onion and thinly slice 2-3 radishes and throw in pan with oil. Let the onion cook until slightly translucent, but without browning, about 2-3 minutes.

Stir in 2 cups of sliced mushrooms, season with salt and fresh ground pepper, and cook until their liquid has fully evaporated, 8-10 minutes, stirring occasionally.

Add 2 minced garlic cloves and 1/2 diced red pepper, and cook for 3 more minutes. Stir in 2 cups of kale with the center rib removed and then shredded, and continue to cook until kale begins to wilt, about 2 minutes. Remove pan from heat and set aside.

In a medium bowl, whisk 4 eggs until light and fluffy. Whisk in 1 cup of fat-free half-and-half cream, 1/2 tsp of nutmeg, salt, and pepper.

Add the cooked vegetables to the pie dish. Top with egg mixture.

Bake 30-35 minutes.

Serve warm or at room temperature.

 

Dilly Beef Sandwiches

Cut a 3-4 lb boneless beef chunk roast in half and place in a slow cooker. Add a 16 oz jar of dill pickles with juice, 1/2 cup of chili sauce, 2 minced garlic cloves, and 2-3 thinly sliced and chopped radishes. Cover and cook on low for 8-9 hours.

Discard pickles. Remove roast. When cool enough to handle, shred the meat. Return to the sauce and heat through. Using a slotted spoon, fill a bun with about 1/2 cup of meat mixture.

 

Saucy Beef Casserole

Preheat oven to 350 degrees. Cook 1 lb of ground beef, a medium chopped onion, and a thinly sliced radish in a skillet over medium heat. Drain. Stir in a can of condensed cream of chicken soup and a can of condensed vegetable soup. Transfer to a greased baking dish.

Cover and bake for 25-30 minutes. Uncover and sprinkle with 3/4 cup of chow mein noodles. Bake 5 minutes longer.

 

Fried Cinnamon Strips

Combine 1 cup of sugar, 1 tsp of ground cinnamon,  and 1/4 tsp of nutmeg in a large Ziplock and set aside. Cut 10 8 inch flour tortillas into 3″x2″ strips. Heat 1 inch of oil in a skillet or electric fry pan to 375 degrees. Fry 4-5 strips at a time for 30 seconds on each side. Drain on paper towels.

While still warm, place strips in bag with sugar mixture. Shake gently to coat. Eat right away or in an air-tight container.

Week 40

Shopping List:

1 lb of uncooked medium shrimp (peeled and deveined preferably)

Pasta (Your choice)

1 1/2 lbs of turkey parts (breasts, legs, wings, whatever you want)

2 jars of apricot preserves (12 oz ea)

Envelope of onion soup mix

Rice

2 10-oz cans of diced tomatoes and chilies (you may have to buy tomatoes and green chilies separately if you can’t find together)

2 cans of whole kernel corn

Can of black beans

Cheddar cheese

Sour cream

5 peaches

Raisins

Eggs (Save 1 whole egg and 4 egg whites for next week)

Unsweetened applesauce (Save 1/2 cup for next week)

[Also needed: soy sauce, lemon juice, chili sauce, ginger root]

 

Breakfast: Eggs and applesauce

Lunch: Soup and a peach

Dinner: Turkey casserole or shrimp pasta

 

Fast Fiesta Soup

Combine 2 10 oz cans of diced tomatoes and chilies, a can of drained whole kernel corn, and a can of drained and rinsed black beans in a pot. Heat through. Garnish bowl with shredded cheddar cheese and a dollop of sour cream, if you want.

 

Apricot Turkey Casserole

Preheat oven to 350 degrees. Cook rice according to package directions. Place in an ungreased baking dish. Place 1 1/2 lbs of turkey parts in a hot skillet with a bit of oil or butter. Sprinkle with salt and pepper and any other spices you like with poultry. Sear for 5 minutes on each side. Place on top of rice. Drain a can of whole kernel corn and pour on top of turkey. Combine 2 jars of apricot preserves and an envelope of onion soup mix. Pour on top of turkey and rice. Bake for 15-30 minutes or until turkey is fully cooked. (Time will vary depending on what kind of turkey pieces you chose. Breasts take longer than wings, for example)

 

Shrimp Pasta

Combine 3 Tbsp of soy sauce, 2 Tbsp of lemon juice, 1 Tbsp of chili sauce, and 1 Tbsp of minced ginger root in a bowl. Mix well. Pour half the mixture into a Ziplock and add 1 lb of uncooked, peeled, and deveined shrimp. Seal bag and turn to coat. Refrigerate for 2 hours. Cover and refrigerate remaining marinade.

Cook pasta according to package directions. Saute shrimp in a skillet until almost finished. Add remaining marinade and heat through. Pour on top of pasta and toss.

 

Week 39

Shopping List:

1 lb uncooked medium shrimp (peeled and deveined, if you can, to save yourself work. If not, you’ll have to do it yourself)

2 12 oz jars of apricot preserves

Envelope of onion soup mix

Rice

1 1/2 lbs of cooked ham

Bread

Can of pork and beans (16 oz)

Bacon

Onion

5 slices of process American cheese (like Kraft singles) [You may have some still from previous weeks – bonus!]

Papaya

Turnip

Flaked coconut

Canola oil

Chopped pecans

[Also needed: soy sauce, lemon juice, chili sauce, ginger root]

 

Breakfast: Muffin or toast

Lunch: Sandwich, shrimp, and some cubed papaya

Dinner: Casserole

 

Bacon Bean Sandwich

Preheat oven to 350 degrees. Lightly toast a slice of bread. Cook 2 slices of bacon. Place toast on an ungreased baking sheet. Spread with 3 Tbsp of pork and beans. Top with bacon, a slice of onion, separated into rings, and a slice of process American cheese. Bake for 15-20 minutes.

 

Apricot Ham Turnip Casserole

Preheat oven to 350 degrees. Cook rice according to package directions. Place in an ungreased baking dish. Add 1 1/2 lbs of cubed ham. Peel and thinly julienne turnip and dice 1/2 an onion. Place on top of ham. Combine 2 jars of apricot preserves and an envelope of onion soup mix. Pour on top of ham, turnip, and rice. Bake for 20-35 minutes or until ham and sauce is heated through and turnip is tender.

 

Skewered Shrimp

Combine 3 Tbsp of soy sauce, 2 Tbsp of lemon juice, 1 Tbsp of chili sauce, and 1 Tbsp of minced ginger root in a bowl. Mix well. Pour half the mixture into a Ziplock and add 1 lb of uncooked, peeled, and deveined shrimp. Seal bag and turn to coat. Refrigerate for 2 hours. Cover and refrigerate remaining marinade.

Drain and discard marinade from shrimp. Thread onto metal or soaked wooden skewers. Grill, uncovered, over medium heat for 6-8 minutes, turning once. Serve with remaining marinade.