Grilled Peppers & Zucchini

photo (8)Green pepper

Red pepper

2 zucchini

Butter

Soy sauce

 

 

  1. Julienne peppers and zucchini
  2. Place vegetables on a double layer of foil of aluminum foil. Dot with 1 Tbsp of butter. Drizzle with 2 tsp of soy sauce. Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 10-15 minutes.

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Sautéed Mushrooms

Butter

1 lb fresh mushrooms (white or brown ones will work fine, but my grocery store sometimes offers a 1 lb package of “exotic” mushrooms and includes a little bit of portobello, oyster, shimeji, chanterelle, shiitake, cremini, etc and it’s even more delicious!)

Lemon juice

Soy sauce

  1. Slice mushrooms so all pieces are relatively the same size.
  2. Melt 1/4 cup of butter in a large skillet. Add mushrooms, 1 Tbsp of lemon juice,and 1 Tbsp of soy sauce. Saute for 6-8 minutes.

Sautéing is a great way to prepare mushrooms because it concentrates and accentuates the flavor. Make sure pan and butter are hot, but don’t burn it. And use a large skillet to avoid overcrowding the mushrooms. They exude a lot of moisture as they cook so if there are too many in the skillet they will steam rather than sauté. Plus, you need to be able to stir them around in the pan to avoid steaming AND burning. 

Ribs with Plum Sauce (Dinner for Two Week 20)

Breakfast: Harvest Fruit Compote with Yogurt

Lunch: Green Chili Burritos or Dinner Leftovers + apples, grapes, pears, honeydew

Dinner: Dijon Chicken Kabobs, Ribs with Plum Sauce, or Oven Swiss Steak, rice or potatoes, turnips, corn, beets, radicchio

Dessert: Raw Berry Blueberry Pie & Pudding

Oven Swiss Steak

Trim 2 lbs of boneless round steak. Cut into serving-size pieces. Place in a greased baking dish. Sprinkle with 1/4 tsp of pepper. Top with a thinly sliced onion, a drained can of mushroom stems and pieces, and a can of no-salt-added tomato sauce.

Cover and bake for 1 3/4 – 2 hours. Serve over noodles.

Green Chili Burritos

Preheat oven to 350 degrees. Cook and drain 1/2 lb of ground beef. Shred 4 oz of sharp cheddar cheese to make 1 cup. Spread a can of refried beans over 8 flour tortillas. Top each with beef and 2 Tbsp of cheese. Fold ends and sides over filling and roll up. Place seam side down in a greased baking dish.

Sprinkle with a can of chopped green chilies and remaining cheese. Bake, uncovered, for 20 minutes.

Raw Berry Blueberry Pudding & Pie 

I usually double the recipe, put half in a pie crust and eat the other half as a breakfast pudding. So good – enjoy!

Heat 1/2 cup of water until it just comes to a simmer. Remove it from the heat and add 3 Tbsp of chia seeds. Stir quickly as the mixture becomes gelled. If the mixture is too stiff stir in up to 2 tablespoons additional water until it is pourable. Add 1/4 cup of agave nectar (or sweetener of your choice) to the chia mixture and stir until combined. Add chia mixture to your blender. Cut the tops off of 1 quart of strawberries. Add strawberries & 1 cup of fresh or frozen blueberries. Start the blender off on 1 (or low) and slowly bring up to 10 (or high) and process for 1-2 minutes until mixture is completely smooth and blended. If making a pie, pour mixture into your prepared pie crust. If making pudding, pour into a bowl. Refrigerate at least 2 hours, though more is better. Cut into slices and serve.

Harvest Fruit Compote

  1. Prep the fruit: Peel the skin off 6 apples, core, and cut into bite sized pieces. Larger pieces will stay firmer whereas smaller pieces will become softer. Cut 3 nectarines and 2 plums into comparably-sized pieces. It’s fine to leave the skin on. Remove the leaf from the top of 10 strawberries and slice in half.
  2. In a large pot with a heavy bottom and solid cover, layer the fruit —  apples on the bottom, then the nectarines, then the plums.
  3. Zest about half of an orange over the fruit. Squeeze 1/4 of a lemon over the top.
  4. Turn the heat to medium-low and cover. Let sit for about 10 minutes.
  5. After 10 minutes, uncover and stir, evenly distributing the fruit. The compote is done cooking when the apples have softened just to the point that they can easily be broken in half with a spoon but aren’t total mush.
  6. Add the sliced strawberries to the top of the pot and cover. Turn down to low heat for one minute, then turn off the heat and let sit.
  7. Serve hot or chilled. Works well over yogurt, ice cream, or all by itself. Will last about a week if properly refrigerated. Wait for the compote to cool to room temperature before storing in the fridge.

Ribs with Plum Sauce

Preheat oven to 350 degrees. Cut 5-6 lbs of pork spare ribs into serving-size pieces. Place with bone side down on a rack in a shallow roasting pan. Cover and bake for 1 hour. Drain.

Combine 3/4 cup of soy sauce, 3/4 cup of plum jam or apricot preserves, 3/4 cup of honey, and 3 minced garlic cloves. Brush some of the sauce over ribs. Bake at 350 degrees or grill over medium heat, uncovered, for 30 minutes, brushing occasionally with sauce.

Dijon Chicken Kabobs

Preheat oven to 450 degrees. Combine 1/2 cup of Dijon mustard and 1 Tbsp of finely chopped green onion in a bowl. Combine 2 cups of fresh bread crumbs and 1/4 cup of minced fresh parsley in another bowl. Cut 1 1/4 lbs of chicken breasts into 3/4 inch chunks. Toss chicken pieces in mustard mix and then coat evenly with crumb mixture. Line a baking sheet with foil. Coat foil with nonstick cooking spray.

Thread chicken pieces onto metal or soaked wooden skewers, leaving a small space between chunks. Place on the prepared baking sheet. Baked, uncovered, for 6-8 minutes.

SHOPPING LIST:

Yogurt (Greek preferably)

Sharp cheddar cheese (4 oz)

Fresh bread crumbs

8 6″ flour tortillas

12 apples (at least 6 of them should be semi-sweet, like Golden Delicious or Fuji)

Grapes

3 nectarines

2 plums

2 packages or strawberries (at least 3o)

Orange

Lemon

6 pears

Honeydew

Green onion

3 turnips

Onion

6 beets

Radicchio

Corn (fresh or frozen)

Parsley (fresh)

2 lbs boneless round steak

1/2 lb ground beef

5-6 lbs pork spareribs

1 1/4 lbs boneless, skinless chicken breast halves

Plum jam (or apricot preserves)

Can of refried beans (16 oz)

Can of chopped green chilies (4.5 oz)

Can of mushrooms stems & pieces (4 oz)

Can of no-salt-added tomato sauce (8 oz)

Noodles

[Also needed: Dijon mustard, soy sauce, honey, garlic, pepper]

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.

Week 16 – Bonus Recipe!

Shopping List:

Pkg of dried apricots

Whole almonds

1 lb bacon

Plum or apple jelly

8 small red potatoes (not the nugget ones though)

Pkg of frozen broccoli cuts

1 150g slice of deli ham (Just ask the deli associate to cut you a ham steak about 1 cm thick. It doesn’t have to be exactly 150 g) OR kielbassa or smoked sausage

Envelope of herb and garlic soup mix (Try Lipton Recipe Secrets Savory Herb with Garlic soup mix)

Cauliflower

2 cans of cream of chicken soup

Can of cheddar cheese soup

Can of chicken broth (14 1/2 oz)

Green onions

Papaya

Ground ginger

[Buy a 1L of milk this week. Also need soy sauce]

 

Breakfast: Apple quinoa cake

Lunch: Soup, apricot/bacon wraps, and papaya

Dinner: Potatoes/Ham/Broccoli Skillet

 

Quinoa Apple Cake

Preheat oven to 350 degrees. In a small pot, combine 1 cup of quinoa with at least 2 cups of water and bring to a boil over high heat. Cook for 10 minutes, or until quinoa is tender and the seeds’ “tails” (the little white part) are beginning to uncurl. Drain well and set aside.

Dip a pastry brush in 8 Tbsp of melted salted butter and use it to grease the inside of a loaf pan.

Put the remaining melted butter in a large bowl, and mix with 3/4 cup of packed brown sugar and 3/4 cup of raisins until evenly distributed.

Peel two apples and cut into 1 cm cubes. Add apples and cooked quinoa and stir to combine.

Whisk together 1 cup of flour, 1 1/2 tsp of baking powder, 1 tsp of cinnamon, 1 tsp ginger and 1 tsp of nutmeg in a small bowl.

Add the dry ingredients to the wet ingredients and stir to evenly combine.

Scrape the mixture into the loaf pan and bake for 50-60 minutes.

Let cool for 10 minutes in the pan, then turn out onto a cooling rack. Let cool completely before cutting to help cake maintain its shape.

 

Creamy Cauliflower Soup

Break a medium head of cauliflower into florets and place in pot with 1 inch of water. Bring to a boil. Reduce heat and simmer for 5-10 minutes.

Meanwhile, in another pot, combine 2 cans of condensed cream of chicken soup, one can of condensed cheddar cheese soup, a 14 1/2 oz can of chicken broth, and 2 cups of milk and heat through. Drain the cauliflower and stir into soup.

 

Garlic Potatoes and Ham

Cut 8 small red potatoes into wedges. Cook in 1 Tbsp of vegetable oil for over medium-high heat for 10 minutes in a large skillet. Stir in a package of partially thawed broccoli cuts, 1 cup of cubed deli ham, and an envelope of herb with garlic soup mix. Reduce heat, cover, and cook for 25 minutes. Chop up some green onions and sprinkle on top.

 

Apricot Wraps

Preheat oven to 375 degrees. Fold a dried apricot around a whole almond and repeat with as many apricots/almonds as you have. Cut 1 lb of sliced bacon into thirds. Wrap a strip around each apricot and secure with a toothpick. Place on two greased baking pans. Bake, uncovered, for 25 minutes, turning once.

Combine 1/4 cup of plum or apple jelly and 2 Tbsp of soy sauce in a small pot. Cook and stir over low heat for 5 minutes. Remove apricots from the oven to paper towels to drain. Serve with sauce for dipping.