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]

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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 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 14

Shopping List:

Cream cheese

Dried thyme

Dried parsley flakes

Crackers (You probably have saltines leftover from last week, but get another box of a different kind so you have some variety for the spread we’re making this week)

Small broccoli florets (fresh or frozen) or asparagus

Envelope of hollandaise sauce mix or cheese sauce mix

8 oz of sliced deli turkey

8 oz of sliced deli ham

Sourdough bread

1 lb salmon fillet

Dill weed

Reduced-fat plain yogurt

Salt-free seasoning blend

Green beans

Cranberries

[Garlic and sugar also needed]

 

Breakfast: Oatmeal

Lunch: Sandwich, crackers with spread, and cranberries

Dinner: Salmon, rice, and green beans

 

Creamy Thyme Spread

Combine a package of cream cheese, 1 tsp of dried thyme, 1 tsp of dried parsley flakes, and 1 tsp of minced garlic in a bowl and mix well. Cover and refrigerate until serving. Serve with crackers.

 

Open-Faced Sandwich Supreme

(This recipes yields enough veggies, sauce, and protein for 4 sandwiches. You will have extra bread. It is absolutely imperative that you divide the sauce into four portions before you make it as hollandaise sauce cannot be reheated and cheese sauce is never as good the second time either. If you can eat 2 sandwiches at once, make half the sauce. If you are just doing one, make a quarter. Cook all the veggies the first time though so next time you make a sandwich, it’ll be faster)

Cook 3 cups of broccoli or 3 cups of asparagus in a small amount of water in a pot until tender and drain. Prepare the hollandaise sauce or cheese sauce according to the package directions (remember that you divided it!). Warm 2 oz of turkey and 2 oz of ham, if you want. Layer over a slice of toasted sourdough. Top with broccoli/asparagus and sauce.

 

Salmon with Dill Sauce

Preheat oven to 375 degrees. Place a 1 lb salmon fillet in a baking dish coated with nonstick cooking spray. Sprinkle with 1/2 tsp of dill. Cover and bake for 20-25 minutes.

Meanwhile, combine 1/2 cup of reduced-fat plain yogurt, 1/2 tsp of sugar, 1/2 tsp of salt-free seasoning blend, and 1 tsp of dill in a small pot. Cook and stir over low heat until warmed. Serve with salmon.