Blueberry Fest! (Dinner for Two Week 27)

Breakfast: High Protein Apple Squares or Healthy Glazed Lemon-Blueberry Scones

Lunch: Leftovers + apricot or cantaloupe

Dinner: BBQ Beef Patties with potatoes and purple cabbage or carrots or Chicken Nugget Casserole with spaghetti and salad

Dessert: Gluten-Free Blueberry Cobbler

Gluten-Free Blueberry Cobbler

Preheat oven to 400 degrees.  In a large bowl gently toss together 16 oz of fresh or frozen blueberries, 1/4 cup of sugar, 1 Tbsp of cornstarch and 1 Tbsp of lemon juice.  Pour into a buttered baking dish. Grind enough slivered blanched almonds in a food processor to equal 1 cup or measure out 1 cup of almond meal. In another bowl mix together ground almonds/almond meal, 4 Tbsp of butter, 1/4 cup of sugar, an egg and a pinch of salt until well combined.  There’s really no simple way to spread the mixture on top of the blueberries, so I recommend just digging in with your fingers and spreading across the top as evenly as possible.  Bake for 25-35 minutes.  Let cool at least 10 minutes before eating.  Serve hot or at room temperature with vanilla ice cream!

High Protein Apple Squares

Preheat oven to 350 degrees. Prepare a baking pan with nonstick cooking spray. Combine 1 cup of vanilla whey protein powder, 1/2 cup of buckwheat flour, 2 tsp of cinnamon, 1/4 tsp of cloves, 1/8 tsp of cardamom, 1/8 tsp of nutmeg, and 2 tsp of baking powder in a large bowl.

Combine 6 packets of Stevia, 3/4 cup of fat-free cottage cheese, 2 tsp of vanilla extract, and 1/2 cup of egg whites (about 4 eggs-worth) in a separate bowl. Look to see if your vanilla whey protein powder is sweetened. If it isn’t, you will need to add more Stevia. Mix well to combine. There will be lots of cottage cheese chunks and yes, they will be visible in the squares after they are baked. This is precisely the kind of thing that would gross my boyfriend out so I would throw it all in a blender to smooth everything out.

Remove the core of a tart apple and using either a box grater with large holes or a food processor, grate the apple into a bowl. Set aside. Pour the dry ingredients into the wet ingredients and stir to incorporate evenly. Finally, pour the apple into the bowl and stir again to combine.

Pour the batter into the prepared pan and bake for 20 minutes.

Let the pan cool slightly, then remove the entire cake from the pan and cut into 16 squares.

Healthy Glazed Lemon-Blueberry Scones

Preheat oven to 400°F. Spray a baking sheet with nonstick spray.

Put 1 cup of all-purpose flour, 1 cup of whole wheat flour, 1 Tbsp of sugar, 1 Tbsp of baking powder, 1/2 tsp of baking soda, 1/4 tsp of salt and 1 Tbsp of lemon zest in the bowl of a food processor or into a medium mixing bowl and pulse or stir until well blended. Add 1/4 cup of chilled and cubed butter and 1/4 cup of olive or canola oil and pulse or stir with a wire whisk or fork until crumbly. If you’re using a food processor, transfer the mixture to a medium bowl.

Add 3/4 cup of milk or buttermilk and 1 cup of fresh or frozen berries and stir gently just until the dough is combined.

Pat the dough into a circle that is about 1” thick and 8”-9” in diameter on the cookie sheet. To get a brown, crunchy top, brush them with a little milk and sprinkle with sugar. Cut the circle into 8 wedges with a knife or pastry cutter and separate them on the sheet so that they are at least an inch apart.

Bake for about 20 minutes. Remove from oven.

To add glaze, stir together 2 Tbsp of lemon juice and 1 cup of powdered sugar in a small bowl until well-blended. Feel free to add more/less powdered sugar to make the glaze your desired consistency. Brush or drizzle glaze on top of scones, and serve.

Chicken Nugget Casserole

Preheat oven to 350 degrees. Place a package of frozen chicken nuggets in a greased baking dish. Sprinkle with 1/3 cup of grated Parmesan cheese. Top with a can of spaghetti sauce, 1 cup of shredded mozzarella cheese, and 1 tsp of Italian seasoning.

Cover and bake for 30-35 minutes.

Serve with spaghetti and salad.

Salad suggestions: Mixed greens with pepper (purple ones are fun!), artichoke hearts, cape gooseberries, kiwi, and grapefruit.

BBQ Beef Patties

Preheat oven to 375 degrees. Combine an egg, 1/4 cup of BBQ sauce, 3/4 cup of crushed Cornflakes, and 1 tsp of salt in a bowl. Add 1 lb of ground beef and mix well. Shape into four oval patties, about 3/4 inch thick. Place in a greased baking pan. Spread with 1/4 cup of BBQ sauce.

Bake, uncovered, for 25-30 minutes. Drain.

SHOPPING LIST:

Parmesan cheese

Mozza cheese (4 oz)

Cheddar cheese (12 oz)

Fat-free cottage cheese

Eggs

Purple cabbage

6 carrots

Pepper

Lettuce

Arugula

Cape gooseberries

Kiwi

Grapefruit

6 apricots

Cantaloupe

Apple (tart one like Granny Smith or Northern Spy)

Fresh/frozen blueberries

1 lb ground beef

Pkg of frozen chicken nuggets

Vanilla ice cream

Can of spaghetti sauce (26.5 oz)

Can of refried beans (16 oz)

Can of artichoke hearts

BBQ sauce

Salsa

Italian seasoning

Cloves

Buckwheat flour

Long grain rice

Spaghetti noodles

[Also needed: salt, crushed Cornflakes, cinnamon, cardamom, nutmeg, baking powder, Stevia, vanilla, sugar, cornstarch, lemon juice, almonds/almond meal, butter, coconut flakes, rolled oats, chia seeds, mixed nuts, mixed dried fruit, allspice]

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Green Eggs and Ham (Dinner for Two Week 22)

Breakfast: Green ‘n’ Gold Egg Bake, Yogurt with Toasted Quinoa, Almonds and Apricots

Lunch: Leftovers + banana, pear, orange, cherries

Dinner: Breaded Pork Chops, Spaghetti Carbonara, Easy and Elegant Ham, red potatoes, sauteed red peppers and red onion

Dessert: Yogurt Tartlet

Breaded Pork Chops

Preheat oven to 375 degrees. Combine 1 cup of Italian-seasoned bread crumbs and 2 Tbsp of grated Parmesan cheese in a shallow dish (like a pie plate). Place 1/3 cup of ranch salad dressing in another shallow dish. Dip 6 pork chops in ranch dressing, then coat in the crumb mixture.

Place in an ungreased baking pan. Bake, uncovered, for 25 minutes. Meanwhile, heat a jar of red sauce in a small pot. Pour over pork chops and sprinkle with 2 Tbsp of grated Parmesan cheese to serve.

Green ‘n’ Gold Egg Bake

Thaw 2 packages of frozen spinach and squeeze dry. Preheat oven to 350 degrees. Sprinkle 1/4 cup of seasoned bread crumbs into a greased baking dish. Bake for 3-5 minutes. Combine spinach, 3 cups of cottage cheese, 1/4 cup of grated Romano cheese, 1/4 cup of grated Parmesan cheese, 3 eggs, and 3/4 cup of seasoned bread crumbs in a bowl. Spread over the baked crumbs. Beat 2 more eggs. Pour over spinach mixture.

Bake, uncovered, for 45 minutes. Let stand for 5-10 minutes before serving.

Yogurt Tartlets

I’ve featured this recipe before on Week 21 in my Year as a Single College Student Series. You can view the recipe here:

https://theshortchef.wordpress.com/2014/03/27/week-21-special-week-5-recipes-for-50/

 I decorated mine with dates, nectarine, and peach slices this time.

Yogurt with Toasted Quinoa, Almonds, and Apricots

To toast the red quinoa, add 1 Tbsp to a medium saute pan and cook over medium/low heat about 3-5 minutes. Remove from the heat and transfer to a bowl to cool.

Add 1 Tbsp of sliced almonds to the saute pan, and toast over low heat, moving around the pan constantly. Almonds will toast in 2-3 minutes. Transfer to a bowl to cool.

Add 1 Tbsp of coconut chips to the saute pan, and toast over low heat, moving around the pan constantly. When coconut is toasted, transfer to a bowl to cool.

Add 6 oz of Greek yogurt to a small bowl. Top with toasted quinoa, almonds, 3 roughly chopped dried apricots and coconut chips. Drizzle with honey and a small sprinkle of sea salt. Flaky sea salt, like fleur de sel works best.

Spaghetti Carbonara

Cook a package of thin spaghetti according to package directions. Meanwhile, dice 10 strips of bacon, and cook over medium heat in a skillet until crisp. Drain on paper towels. Add 1/3 cup of butter to the drippings. Heat until melted.

Drain spaghetti. Toss with 2 lightly beaten eggs and 3/4 cup of grated Parmesan cheese. Add to the skillet. Cook and stir over medium heat for 3-4 minutes. Sprinkle with bacon.

Easy and Elegant Ham

Drain 2 cans of sliced pineapple, reserving the juice and setting aside. Place half of the pineapple in an ungreased slow cooker. Top with a 6 lb fully cooked boneless ham. Drain a jar of maraschino cherries well. Add cherries, remaining pineapple, and reserved pineapple juice on top of the ham. Spoon a jar of orange marmalade on top as well. Cover and cook on low for 6-7 hours.

Remove to a warm serving platter. Let stand for 10-15 minutes before slicing. Serve pineapple and cherries with sliced ham.

SHOPPING LIST:

Parmesan cheese (at least 2.5 cups worth grated)

Romano cheese (1/4 cup worth)

Cottage cheese (24 oz)

Greek yogurt

Plain lowfat vanilla yogurt

Eggs

Italian-seasoned dry bread crumbs

Red chili pepper

Red onion

Bag of red potatoes

3 red peppers

Bananas

6 pears

Dates

Nectarine

Peach

6 oranges

Cherries

6 lb fully cooked boneless ham

6 pork chops

Bacon

2 pkgs of frozen chopped spinach

Jar of maraschino cherries (6 oz)

Jar of orange marmalade (12 oz)

Jar of red pasta sauce

Pkg of thin spaghetti (7 oz)

Red quinoa

Dried apricots

Coconut chips

Natural cane sugar

[Also needed: butter, sliced almonds, honey, sea salt, all-purpose flour, oats, salt, maple syrup, lemon juice, seasoned bread crumbs, ranch salad dressing]

When Things Get Blue (Dinner for Two Week 16)

Breakfast: Pancakes or Waffles with Blueberry Sauce Supreme

Lunch: Green salad with Thousand Island or French Salad Dressing or Broccoli Waldorf Salad, pear or watermelon

Dinner: Savory Roast Chicken with rice and Sauteed Mushrooms or Sausage Spaghetti Spirals with salad, sugar snap peas/watercress

Sauteed Mushrooms

Melt 1/4 cup of butter in a skillet. Add 1 lb of sliced fresh mushrooms, 1 Tbsp of lemon juice, and 1 Tbsp of soy sauce. Saute for 6-8 minutes.

Waffles

  1. Preheat waffle iron. Beat 2 eggs in a large bowl with a hand beater until fluffy. Beat in 2 cups of all-purpose flour, 1 3/4 cups of milk, 1/2 cup of vegetable oil, 1 Tbsp of sugar, 4 tsp of baking powder, 1/4 tsp of salt, and 1/2 tsp of vanilla extract.
  2. Spray preheated waffle iron with nonstick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Foolproof Pancakes

  • STEP 1

Preheat oven to 200 degrees. Have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together 1 cup of all-purpose flour, 2 Tbsp of sugar, 2 tsp of baking powder, and 1/2 tsp of salt. Set aside.

  • STEP 2

In a medium bowl, whisk together 1 cup of milk, 2 Tbsp of melted unsalted butter (or oil), and 1 egg. Add dry ingredients to milk mixture. Whisk until just moistened. The key is to not overmix. A few small lumps here and there are fine.

  • STEP 3

Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.

  • STEP 4

For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).

  • STEP 5

Cook 1-2 minutes. Flip carefully with a thin spatula, and cook 1-2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You’ll have 12-15 pancakes.) Serve warm, with desired toppings.

Blueberry Sauce Supreme

Combine 1/2 cup of sugar, 1/4 cup of orange juice concentrate, and 2 Tbsp of cornstarch in a pot. Stir until smooth. Add 3 cups of fresh or frozen blueberries and bring to a boil. Boil for 2 minutes, stirring constantly.

Serve on top of pancakes, waffles, ice cream, granola/yogurt, muffins, pies, cheesecake, desserts…

Thousand Island Dressing

Combine 2 cups of mayonnaise, 1/4 cup of chili sauce, and 1/4 cup of pickle relish in a bowl. Store in the refrigerator.

Salad Suggestion: Lettuce, leeks, okra, persimmons, pineapple, and roasted pumpkin seeds. Leftover nuts, seeds, cheese, dried fruit

Salad Suggestion: Lettuce, spinach, snow peas, apple, tangerine, and figs. Leftover nuts, seeds, cheese, dried fruit.

Broccoli Waldorf Salad

Combine 6 cups of broccoli florets, a large chopped red apple, 1/2 cup of raisins, and 1/4 cup of chopped pecans in a large serving bowl. Drizzle with 1/2 cup of coleslaw dressing. Toss to coat. Refrigerate leftovers.

Savory Roast Chicken

Preheat oven to 375 degrees. Place a broiler/fryer chicken breast side up on a rack in a shallow roasting pan. Combine 2 Tbsp of melted butter, 3 Tbsp of lemon juice, and either 1 Tbsp of minced fresh savory or 1 tsp of dried savory. Brush over chicken. Bake, uncovered, for 1 1/2 hours, basting occasionally with the pan dripping.

Sausage Spaghetti Spirals

Preheat oven to 350 degrees. Cook 1 lb bulk Italian sausage and a chopped green pepper over medium heat in a skillet. Drain. Stir in 5 cup of cooked spiral pasta and a jar of meatless spaghetti sauce. Mix well.

Transfer to a greased baking dish. Cover and bake for 25 minutes. Uncover. Sprinkle with 1 1/2 cups of mozzarella cheese. Bake 5-10 minutes longer.

SHOPPING LIST:

Mozzarella cheese (6 oz)

Green pepper

LOTS of lettuce (like 3 bundles or 3 mixed boxes), plus a bag/box of spinach

Leeks

Okra

Broccoli florets (enough for 6 cups)

Snow peas and sugar snap peas

1 lb mushrooms

Watercress

6 pears

Watermelon

2 persimmons

Pineapple

2 red apples

Tangerine

2-3 figs

Blueberries (3 cups worth – fresh or frozen)

1 lb bulk Italian sausage

Broiler/fryer chicken (2.5 – 3 lbs)

Frozen peas

Orange juice concentrate

Jar of meatless spaghetti sauce (28 oz)

Coleslaw dressing

Chili sauce

Spiral pasta

Old-fashioned rolled oats

Wheat germ

Raw pumpkin seeds

Raw pistachios

Fresh or dried savory

[Also needed: butter, lemon juice, pecans, raisins, mayonnaise, relish, sugar, cornstarch, soy sauce]

Cinnamon, Spice, and Everything Nice Fruit Dip (Dinner for Two Week 13)

Breakfast: Coconut granola and strawberries

Lunch: Pasta bean or French bean salad, Fruit dip with apples, pears, strawberries, pineapple slices, apricots, and watermelon

Dinner: Ravioli casserole or Oven-roasted potatoes, Chayote squash or Chinese cabbage

Dessert: Cake

 

Gluten-Free Angel Food Cake

  1. Place 10 egg whites in a large bowl. Let stand at room temperature for 30 minutes. Preheat oven to 350 degrees. Sift 3/4 cup sugar, 1/4 cup of cornstarch, 1/4 cup of white rice flour, 1/4 cup of tapioca flour, and 1/4 cup of potato starch together twice. Set aside.
  2. Add 1 1/2 tsp of cream of tartar, 3/4 tsp of salt and 3/4 tsp of vanilla to egg whites. Beat on medium speed until soft peaks form. Gradually add 1/2 cup of sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
  3. Gently spoon into an ungreased tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack for 45-50 minutes. Immediately invert pan; cool completely, about 1 hour.
  4. Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit. I recommend balls of cantaloupe, cape gooseberries, and kiwi as it makes the cake look more interesting that your typical berry mix. 

 

Coconut Granola

  1. Preheat oven to 300 degrees and line a baking sheet with parchment paper.
  2. Combine 3 cups of whole-rolled oats, 1/4 cup of chia seeds, 1/2 cup of raw sliced almonds, 1/2 cup of unsalted sunflower seeds, and 1/4 tsp of salt in a large bowl. Set aside.
  3. In a small bowl, whisk together 1/3 cup of coconut oil, 1/4 cup of maple syrup, and 1/4 cup of honey.
  4. Add the wet ingredients to the dry , and mix well so the oat mixture is fully coated.
  5. Spread mixture in an even, single layer on the prepared baking sheet. (Work in batches or on multiple sheets if necessary!)
  6. Bake for 30 minutes, stirring every 10 minutes.
  7. After removing the granola from the oven, stir in 1/2 cup of coconut flakes. Store in an airtight container and enjoy!

 

Pasta Bean Salad

Cook a package of tricolor spiral pasta according to package directions. Meanwhile, place a package of frozen California-blend vegetables in a glass dish. Cover and microwave for 7-8 minutes. Drain. Drain pasta and rinse in cold water.

Drain a can of sliced ripe olives and drain and rinse a can of your favorite beans. Combine pasta, vegetables, olives, and beans in a bowl. Combine 1 1/3 cups of Italian salad dressing and 1/2 tsp of garlic salt. Pour over salt and toss to coat. Refrigerate until serving.

 

Ravioli Casserole                              I usually double the recipe using a second kind of ravioli for variety throughout the week

Preheat oven to to 350 degrees. Cook and drain a package of cheese ravioli. Spread 1/2 cup of spaghetti sauce in an ungreased baking dish. Layer with half of the ravioli, 1 1/4 cups of spaghetti sauce, 1 cup of cottage cheese, and 2 cups of shredded mozzarella cheese. Repeat layers. Sprinkle with 1/4 cup of grated Parmesan cheese.

Bake, uncovered, for 30-40 minutes. Let stand 5-10 minutes before serving.

[8-10 cups of cooked ravioli may be used instead]

 

Oven-Roasted Potatoes

Preheat oven to 350 degrees. Slice 2 lbs of red potatoes into 1/2 inch slices. Combine potatoes, 1/3 cup of vegetable oil, and an envelope of dry onion soup mix in a large Ziplock bag. Shake until well coated. Empty bag into an ungreased baking pan.

Cover and bake for 35 minutes, stirring occasionally. Uncover and bake for 15 minutes longer.

 

Cinnamon ‘n’ Spice Fruit Dip

Combine 2 cups of whipped topping, 1/4 cup of packed brown sugar, 1/4 tsp of cinnamon, and a dash of nutmeg in a small bowl. Store in the fridge. Serve with fresh fruit – apples, pears, pineapple slices, and strawberries are best.

 

French Bean Salad

Cook and crumble 3 bacon strips. Combine 2 cups of thawed French-style green beans, 2 Tbsp of chopped onion, and bacon in a serving bowl. Stir in 1/4 cup of ranch salad dressing. Refrigerate until serving.

 

SHOPPING LIST:

Cottage cheese (16 oz)

Mozzarella cheese (16 oz)

Parmesan cheese

2 apples

2 pears

6 apricots

5 cape gooseberries

Kiwi

Pineapple

Watermelon

Cantaloupe

Chinese cabbage

3 chayote squash

2 pkgs of strawberries

2 lbs red potatoes

Onion

Bacon

Whipped topping

Frozen French-style green beans

Pkg of frozen cheese ravioli and pkg your favorite frozen ravioli other than cheese (28 oz ea)

Pkg of frozen California-blend vegetables (broccoli, cauliflower, carrots)

Can of sliced ripe olives (2 oz)

Can of your favorite kind of beans

Can of whole kernel corn (15 oz)

Can of condensed cream of chicken soup (11 oz)

Ranch salad dressing

Spaghetti sauce (28 oz)

Coconut oil

Dry onion soup mix

Pkg of tricolor spiral pasta

[Also needed: brown sugar, cinnamon, nutmeg, vegetable oil, Italian salad dressing, garlic salt, salt, maple syrup, honey, coconut flakes, vanilla extract]

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]

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 49

Shopping List:

Lemonade concentrate

Orange juice concentrate

Lasagna noodles

2 lbs ground beef

28 oz jar of spaghetti sauce

1 lb process cheese (like Velveeta)

Peanut butter

Orange marmalade

Sharp cheddar cheese

Bread

Black currants (If you can’t find fresh ones, buy dried and add them to salads. So good!)

Red potatoes

Package of doughnuts

Can of garbanzo beans (19 oz)

Icing sugar (aka confectioners sugar)

[Also needed: 6 tea bags, sugar, lemon juice]

 

Breakfast: Hashbrowns

Lunch: Sandwich, black currants, and Tiger Tea

Dinner: Lasagna

Dessert: Doughnut

 

Nutty Marmalade Sandwiches

Combine 1/2 cup of peanut butter, 1/4 cup of orange marmalade, 1/4 cup of shredded sharp cheddar cheese, and 2 tsp of lemon juice in a small bowl. Mix well. Spread 1/3 of mixture over a slice of bread. Top with another slice.

[Note: This can be made ahead of time and frozen for up to 4 months. Take out of freezer 4 hours before eating]

 

Lazy Poor Man’s Lasagna

Preheat oven to 350 degrees. Cook 16 lasagna noodles according to package directions. Meanwhile, cook 2 lbs of ground beef in a large skillet over medium heat. Drain. Add a jar of spaghetti sauce. Heat through. Rinse and drain the noodles. Cut 1 lb of process cheese into cubes.

In a greased baking dish, layer a third of the meat sauce and half of the noodles and cheese. Repeat the layers. Top with remaining meat sauce. Cover and bake for 35 minutes.

 

Tiger Tea

Bring 1 quart of water to a boil in a large kettle. Remove from the heat. Add 6 tea bags. Steep for 5 minutes. Discard the tea bags.

Stir in 3/4 cup of lemonade concentrate, 3/4 cup of orange juice concentrate, 1 cup of sugar, and 2 quarts of water. Serve over ice.

Week 31

Shopping List:

Cream cheese

Can of crushed pineapple

1/4 lb (or 115 g) of ground ham (You may have to go to a butcher to get this. Some groceries stores don’t offer it)

Box of crackers

Snack rye bread

4 pkgs of ramen noodles

Spaghetti or pizza sauce

4 oz of mozzarella cheese

3 oz package of pepperoni

Pint of strawberries

White wine – I recommend a drier Riesling, Sauvignon Blanc, or an American Chardonnay (use apple juice as a substitute if there is an aversion to alcohol)

Lemon

Cauliflower

Cape Gooseberries

[Also needed: lemon juice, sugar, olive oil]

 

Lunch: Soup, crackers, rye bread and spread, and cape gooseberries

Dinner: Pizza, cauliflower, and a glass of white wine

 

Strawberry Soup

Hull 1 pint of fresh strawberries. Combine strawberries, 1/2 cup of white wine, 1/2 cup of sugar, 2 Tbsp of lemon juice, and 1 tsp of grated lemon peel in a blender. [Note: If using apple juice instead of wine, use 1/4 cup of sugar instead and then add more later to taste] Cover and process until smooth. Pour into two bowls, cover, and refrigerate for 1-2 hours.

 

Noodle Pepperoni Pizza

Discard seasoning packets from 4 packages of ramen noodles or save for another use. Cook noodles according to package directions. Drain. Heat 1 Tbsp of olive oil in an oven-proof skillet. Press noodles into the skillet, evenly covering the bottom of the pan. Cook about 5 minutes.

Pour 1 cup of spaghetti or pizza sauce over the crust. Sprinkle with 1 cup of shredded mozzarella cheese and a 3 oz package of pepperoni that you have cut into strips. Broil 4-6 inches from the heat for 3-4 minutes.

 

Pineapple Ham Spread

Combine half a package of cream cheese, an 8 oz can of crushed pineapple, and 1/2 cup of ground ham in a bowl. Eat with crackers and snack rye bread.

Week 28

Shopping List:

1/2 lb ground beef

Can of tomato sauce

Mozzarella cheese

2 tubes of refrigerated crescent rolls

Spaghetti sauce

Egg noodles

Pkg of imitation crab meat

Jar of Alfredo sauce

Chives

Chicken broth

4 carrots

Heavy whipping cream

Sugar snap peas

Watermelon

[Also needed: oregano, seafood seasoning]

 

Breakfast: Eggs (save 2 eggs for next week though)

Lunch: Soup, pizza roll ups, and watermelon

Dinner: Crab noodles and sugar snap peas

 

Cream of Carrot Soup

Bring 4 cups of chicken broth and 4 large carrots, cut into chunks, to a boil in a pot. Reduce heat. Simmer, uncovered, about 15 minutes. Cool slightly.

In a blender, cover and process soup in small batches until smooth. Return to the pan. Stir in 1/2 cup of heavy whipped cream and 1 tsp of sugar. Heat through.

 

Crabby Alfredo

Cook 2 cups of dry egg noodles to make 4 cups of cooked ones according to package directions. Combine the noodles, a 16 oz package of chopped imitation crab, and a 16 oz jar of Alfredo sauce in a large pot. Cook and stir until heated though. Sprinkle with seafood seasoning and minced chives.

 

Pizza Roll Ups

Preheat oven to 375 degrees. Cook 1/2 lb of ground beef in a skillet over medium heat. Drain. Remove from the heat. Add an 8 oz can of tomato sauce, 1/2 cup of shredded mozzarella cheese and 1/2 tsp of dried oregano. Mix well.

Separate 2 tubes of crescent rolls dough into 8 rectangles, pinching seams together. Place about 3 Tbsp of meat mixture along one long side of each rectangle. Roll up, jelly-roll style, starting with the long side. Cut each roll into 3 pieces. Place, seam side down, 2 inches apart on greased baking sheets. Bake for 15 minutes. Warm up a couple Tbsp of spaghetti sauce for dipping.

Week 8

Shopping List:

Pkg of mini marshmallows

Mozzarella cheese

15 oz carton of ricotta cheese

Pkg of frozen chopped spinach

12 oz pkg of jumbo pasta shells

28 oz jar of spaghetti sauce

Eggs

Italian bread

1 lb sliced deli ham

Swiss cheese (Getting 8 slices from the deli is usually the best deal)

Brussel sprouts (15 or so)

5 pears

Sea salt

Nuts (Your choice – I like pecans the best)

Coconut flakes

[Buy 2L of milk this week]

 

Breakfast: Oatmeal made with almond milk, pumpkin puree (mix it through really well), pumpkin pie spice, a dash of sea salt, maple syrup, coconut flakes and nuts

Lunch: Sandwich and a pear

Dinner: Pasta and brussel sprouts

Dessert!: Hot chocolate!

 

Hot Ham n Swiss

Beat 5 eggs in a shallow bowl. Slice Italian bread into 3/4 in thick pieces. You will hopefully have at least 8. Dip both sides of bread in eggs. Cook on a greased hot griddle until lightly browned on both sides. Transfer to a baking sheet. Top each slice with some slices of deli ham and one slice of Swiss cheese. Broil 4 in from the heat for 5 minutes. (The top of the bread should be 4 in, not the rack)

 

Stuffed Pasta Shells

Thaw and drain the chopped spinach. Preheat oven to 350 degrees. Cook jumbo pasta shells accordingly to package directions and drain. Combine 4 cups of shredded mozzarella cheese, carton of ricotta cheese, and spinach and stuff into shells. Arrange in a greased baking dish. Pour a jar of spaghetti sauce over the shells. Cover and bake for 30 minutes.

 

Fluffy Hot Chocolate

Combine 8 tsp of sugar, 4 tsp of cocoa powder (baking cocoa, NOT Nesquik drinking powder or hot cocoa mix), 4 cups of milk, and 1 1/2 cups of mini marshmallows in a pot. Cook and stir over medium heat until the marshmallows are melted, about 8 minutes Remove from heat. Stir in 1 tsp of vanilla. Ladle into mugs. (This recipe is really easy to cut in 4 to make one cup at a time)