Golden Game Hens (Dinner for Two Week 26)

Breakfast: Scones

Lunch: Taco Dogs + pears, rhubarb, strawberries, watermelon

Dinner: Sweet ‘n’ Sour Chicken, Golden Game Hens, Mexicali Pork Chops, rice or potatoes, eggplant, endive, asparagus

Spicy Cherry Chocolate Souffles

  1. In a small pot, bring 3/4 cup of dried tart cherries and 1 1/2 cups of water to a boil.  Reduce to a simmer and simmer for 8-10 minutes.  Blend until smooth in a blender and return to low heat.  Stir in 2 Tbsp of coconut sugar, 3/4 tsp of freshly ground grains of paradise, and 1 1/2 Tbsp of coconut or regular rum, and cook for an additional 2-3 minutes.  Remove from heat and set aside.
  2. Preheat oven to 375°F.  Lightly butter four ramekins.  Tap a small amount of granulated sugar into each ramekin, and gently shake so that the sugar coats all edges.  Tap out extra sugar.
  3. In a double boiler, melt 4 oz of semi-sweet chocolate, 2 tsp of salted butter, and 3 Tbsp of whole milk over gently simmering water, stirring constantly.  When smooth, remove from heat and quickly whisk in 2 egg yolks.  Set aside.
  4. In a medium bowl, beat 2 egg whites and 1/8 tsp of cream of tartar until soft peaks form.  Slowly add 2 Tbsp of coconut sugar, beating all the while.  Beat until stiff but not dry.
  5. Fold egg whites into chocolate mixture in two batches.  Gently spoon batter into each of the ramekins, filling about 3/4 of the way full.  Place ramekins on a baking sheet and bake for 16 minutes.  When they are done they will have risen to the edge of the ramekin or above it, the tops will be beginning to crack, and the centers will still be very moist.  Serve warm with cooled cherry sauce and fresh whipped cream.

Mexicali Pork Chops

Rub an envelope of taco seasoning over 4 boneless pork loin chops. Cook chops in 1 Tbsp of vegetable oil in a skillet over medium-high heat about 9 minutes. Serve with salsa.

Golden Game Hens

Preheat oven to 350 degrees. Loosely stuff 6 Cornish game hens with a sliced tart apple and a sliced onion. Place on a rack in a shallow baking pan. Combine 1/4 cup of melted butter and 1/4 cup of soy sauce. Brush over hens.

Bake, uncovered, for 50-60 minutes, basting occasionally.

Sweet n Sour Chicken Casserole

Preheat oven to 350 degrees. Cook rice according to package directions. Cook and cube two chicken breasts. Combine 2 cups of chicken, a drained can of unsweetened pineapple chunks, a jar of apricot preserves or spreadable fruit, a can of cream of chicken soup, and a drained can of water chestnuts in a bowl. Transfer to a greased baking dish. Bake, uncovered, for 30 minutes. Serve over rice.

Taco Dogs

Prepare a 1 lb package of hot dogs according to package directions. Place a slice of process American cheese and a hot dog in a taco shell. Top each taco with 3 Tbsp of warmed baked beans.

SHOPPING LIST:

Process American cheese slices (like Kraft singles)

Whipped cream

Scones

3 endives (purple if you can find it)

Eggplant

Onion

Potatoes

Asparagus

Strawberries

Watermelon

Lemon

6 pears

Rhubarb

Apple (Pick a tart variety)

Hot dogs

4 boneless pork loin chops

2 boneless skinless chicken breast halves

6 Cornish game hams (20 oz ea)

Can of baked beans

Can of unsweetened pineapple chunks (20 oz)

Can of condensed cream of chicken soup (11 oz)

Can of water chestnuts (8 oz)

Jar of apricot preserves or spreadable fruit (12 oz)

Salsa

Grains of paradise

Envelope of taco seasoning

Dried tart cherries

Hard taco shells

Rice

Coconut rum or regular rum

[Also needed: dried tart cherries, butter, soy sauce, vegetable oil, all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, olive or canola oil, milk or buttermilk, icing sugar, cornstarch, lemon juice, almonds or almond meal]

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Gluten-Free Upside Down Lemon Meringue Pie (Dinner for Two Week 18)

Breakfast: Cinnamon Bread or Cinnamon Bun Doughnut

Lunch: Leftovers + elderberries, grapes, plums, or pomegranates

Dinner: Turkey Asparagus Casserole, French Bread Pizza, Saucy Spareribs, or Sesame Ginger Chicken, rice or French fries, Jerusalem artichokes, jicama, kohlrabi or mushrooms

Dessert: Upside Down Lemon Meringue Pie

Cinnamon Bun Doughnuts with Vanilla Glaze

Preheat oven to 325 degrees and spray doughnut pan with cooking spray.  Set aside.

In a large bowl, mix 1 cup of all-purpose flour, 3 Tbsp of light brown sugar, 3 Tbsp of regular sugar, 1 tsp of baking powder, 1 tsp of cinnamon, and 1/2 tsp of salt. Set aside. In a small bowl, add 1/4 cup of applesauce, 2 Tbsp of lowfat buttermilk, 1 egg, 1/2 tsp of vanilla and 1 Tbsp melted butter. Whisk or stir to combine.  Slowly add to the dry ingredients. Stir until *just combined.* Do not overmix.

Using a piping bag or a ziplock bag with the corner cut off, pipe the batter carefully into prepared doughnut pan making sure each cavity is only 2/3 full. Bake for 10-12 minutes.

Allow to cool slightly before removing from pan, about 5 minutes. Dip into glaze.

While doughnuts are baking or cooling, combine 1/2 cup of icing sugar and 1/2 tsp of vanilla extract. Add 2 tsp of milk or cream, one teaspoon at a time. Dip the donuts into the glaze after they’ve cooled for 5 minutes out of the oven.

 

Saucy Spareribs

Brown 2 lbs of pork spareribs in a large nonstick skillet. Drain. Add 2 cans of cola and 1 cup of ketchup. Cover and simmer for 1 hour.

Remove ribs and keep warm. Transfer 2 cups of sauce to a pot. Bring to a boil. Combine 2 Tbsp of cornstarch and 2 Tbsp of cold water in a small bowl. Stir into sauce. Bring to a boil. Cook for 1-2 minutes. Serve over the ribs.

Note: Can also be made in the slow cooker. Combine all ingredients, set to low, and cook for 4-6 hours. 

 

Sesame Ginger Chicken

Combine 2 Tbsp of soy sauce, 2 Tbsp of honey, 1 Tbsp of toasted sesame seeds, and 1/2 tsp of ground ginger in a small bowl. Set aside. Pound 4 chicken breasts to 1/4 inch thickness. Grill over medium-hot heat, turning and basting frequently with soy sauce mixture, for 8 minutes. Cut 2 green onions with tops into thin strips. Garnish chicken with green onion.

 

Gluten-Free Upside Down Lemon Meringue Pie Part I – Filling & Topping

Put 4 egg yolks in a medium bowl and whisk well.

In a pot, whisk to combine 1/3 cup of cornstarch, 1 1/2 cups of water,  1 1/3 cups sugar and 1/4 tsp of salt. Bring to a boil over medium heat, stirring frequently, and boil for 1 minute. Remove from the heat and add about ¼ of the hot mixture to the egg yolks. Whisk well. Add the rest of the mixture to the eggs gradually, whisking well. When all the hot mixture is added to the egg yolks, pour the mixture back into the saucepan, turn the heat to low and cook for 1 more minute, stirring constantly. The mixture should be thick. Take mixture off the heat and gently stir in 3 Tbsp of cold unsalted butter, 1/2 cup of freshly squeezed lemon juice and 1 Tbsp of finely grated lemon zest.

Put mixture into a bowl and cover with plastic wrap, placing the plastic wrap right on the surface of the lemon mixture. Refrigerate until cold – about 2 hours.

Whip 1 cup of heavy cream with one tsp of sugar until stiff peaks form but do not over mix.

Just prior to serving, pour the lemon mixture into the meringue pie crust. Top with whipped cream. Garnish with lemon slices.

Gluten-Free Upside Down Lemon Meringue Pie Part II – Crust

Spray a 9 inch pie plate with non-stick cooking spray. Preheat oven to 300 degrees.

In the bowl of an electric mixer, fitted with a whisk attachment beat 2 egg whites, 1/4 tsp of cream of tartar and 1/4 tsp of salt until soft peaks form. Gradually add 1/2 cup of sugar and continue to beat until the mixture is very stiff and glossy. Rub a little of the mixture between your thumb and forefinger and see if the mixture feels gritty. If so continue to beat until smooth, this will mean the sugar has completely dissolved. Add 1/2 tsp of vanilla extract and mix in well.

Spread mixture into the prepared pan forming a shell by spreading the mixture up the sides of the pie plate. Bake for 50 minutes. Turn off the oven and leave the meringue crust in the oven for another hour. Remove from oven and allow it to cool completely.

This crust is best used the day it is baked as humidity will soften the crust. It is also preferable to fill the crust just prior to serving.

 

Whole Wheat Cinnamon Swirl Bread

Combine 1/2 cup of warm milk, 1/2 cup of warm water, a quarter-ounce package of yeast and 2 tsp sugar in a measuring cup and let sit for 10 minutes until foamy.

While the yeast is resting, combine 1 cup of whole wheat flour, 2 cups of all-purpose flour, 1/3 cup sugar, 3 Tbsp softened butter, 1 1/4 tsp of salt and 1 Tbsp cinnamon in a large bowl. Add the water mixture to the dry ingredients and knead on a floured surface or in a KitchenAid until smooth.

Spray a large bowl with cooking spray and place dough ball in. Cover with a cloth and let rise for 1.5 hours in the warmest spot of the house.

While the dough is rising, mix together 3 Tbsp butter with 1.5 tsp cinnamon and 1 Tbsp sugar in a small bowl. After the dough has risen to double it’s size, roll out with a rolling pin on a floured surface to a long rectangle. Smear the butter mixture all over the top and roll up tightly.

Place dough in a greased loaf pan, cover with cloth and let rise for another hour in a warm spot.

Preheat oven to 350 degrees. Whisk together an egg and 2 Tbsp of warm water and then brush all over loaf. Bake for 40 minutes. Let cool and slice.

French Bread Pizza

Preheat oven to 400 degrees. Cook 1/2 lb of ground beef over medium heat in a skillet. Drain. Stir in a can of pizza sauce and a drained jar of sliced mushrooms. Set aside. Cut a loaf of French bread in half lengthwise and then into eight pieces.

Spread meat sauce on bread. Place on a greased baking sheet. Sprinkle with 2 cups of shredded mozzarella cheese. Bake, uncovered, for 10 minutes.

Note: Feel free to add veggies or sub out the meat for something else. 

Turkey Asparagus Casserole

Preheat oven to 350 degrees. Cook a package of frozen chopped asparagus in a small amount of water for 2 minutes in a small pot. Drain. Place in a greased baking dish. Cook and cube two turkey breasts. Top asparagus with turkey. Combine a can of cream of chicken soup and 1/4 cup of water. Spoon over turkey.

Bake, uncovered, for 25-30 minutes. Sprinkle with a can of french-fried onions. Bake 5 minutes longer.

Note: Chicken can be substituted for turkey. 

SHOPPING LIST:

Heavy cream

Lowfat buttermilk

Eggs

Mozzarella cheese (8 oz)

Loaf of French bread

Elderberries

Grapes

 4 lemons

6 plums

4 pomegranates

6 Jerusalem artichokes

3 jicamas

Green onions

3-6 kohlrabis

Mushrooms

1/2 lb of ground beef

2 lbs pork spareribs

2 turkey breasts (or chicken)

4 boneless skinless chicken breast halves

Pkg of frozen chopped asparagus

Can of condensed cream of chicken soup

Can of pizza sauce

Jar of sliced mushrooms

Can of french-fried onions

Applesauce (unsweetened)

Unsalted macadamia nuts

Sesame seeds

Yeast

Whole wheat flour

2 cans of cola

[Also needed: milk, butter (unsalted), all-purpose flour, cinnamon, salt, sea salt, sugar, cream of tartar, vanilla extract, soy sauce, ground ginger, ketchup, cornstarch, light brown sugar, baking powder, icing sugar, cream]

Chocolate Panna Cotta Notta (Dinner for Two Week 17)

Breakfast: Olive Oil Granola, Breakfast Kabobs, Breakfast Treats, Cinnamon bun

Lunch: Black currants, blackberries, blueberries, dried plums

Dinner: Salsa Fish, ginger and garlic rice, zucchini or cauliflower

Dessert: Blueberry Pudding Cake or Chocolate Panna Cotta Notta

Chocolate Panna Cotta Notta

In a saucepan add 2 cups of almond milk and 4 tsp of agar agar powder. Let it sit for 5 minutes to allow agar agar to soften.

In a medium bowl add 1/4 cup of cocoa powder, 1/4 cup of coconut oil, and 1/4 cup of agave nectar. Stir to combine ingredients thoroughly and set aside.

Bring almond milk/agar mix and 1/2 tsp of vanilla extract to a simmer, then reduce and cook for 8 minutes.  Add chocolate mixture and stir to combine for 30 seconds.  Remove from heat.

Pour into 4 ramekins or small glasses.  (Use ramekins if you plan to turn out onto plates.  Use glasses if you intend to serve panna cotta’s in their own containers.)

Refrigerate for at least 2 hours.

To release panna cotta from ramekins – run a knife around edges of panna cotta and place individual ramekin into warm water for approximately 30 seconds.  Put plate on top of ramekin and turn over to release panna cotta from ramekin.

Top with chopped almonds and flaked coconut for extra flair.

*You can also use a vanilla bean, instead of vanilla extract in this recipe.  Split the vanilla bean and scrape the seeds.  Place the pod and seeds in the almond milk and agar agar mixture just before you start to simmer the mixture.  Remove the pods before adding in the chocolate.

Salsa Fish

Preheat oven to 400 degrees. Coat 2 lbs of fish fillets in 1 cup of seasoned bread crumbs. Brown fillets in 1 Tbsp of vegetable oil in a skillet. Arrange in a greased baking dish. Top with 1 1/2 of salsa, 1/2 cup of shredded mozzarella cheese, and 1/2 cup of shredded provolone cheese.

Bake, uncovered, for 7-10 minutes.

Blueberry Pudding Cake

Preheat oven to 350 degrees.
Oil a circular deep ceramic pie or gratin dish.

In a mixer combine 3/4 cup of almond meal, 3/4 cup of gluten-free all-purpose flour, 1/4 tsp of xantham gum, 2 tsp of gluten-free baking powder and 1/4 tsp of salt. Mix on low speed until combined.
Mix 2/3 cup of soymilk (or regular skim), 1/3 cup of agave nectar, and 1/3 cup of egg whites in a smaller bowl. Add to the dry ingredients in the mixer and mix well to form the batter.

Place 2 cups of frozen blueberries on the bottom of the pre-oiled dish. Place the ceramic dish on top of a cookie sheet to catch drips during baking. Pour the batter on top of the berries. Mix 1/4 cup of turbinado sugar with 1 Tbsp of arrowroot. Sprinkle the sugar mixture on top of the batter. Pour the boiling water carefully on top of the whole thing and bake for 55-60 minutes. Let cool before serving.

Notes: 3/4 cup of regular all-purpose flour can be substituted for the gluten-free all-purpose flour mix and xantham gum if you are not on a gluten- or wheat-free diet. 

Refrigerate the leftovers. It’s great cold, especially with coffee!

Cornstarch can be substituted for arrowroot. 

For an extra special touch, make a batch of fresh whipped cream with a little agave nectar and a tsp of hazelnut or almond extract. Yum!

Olive Oil Granola

Preheat oven to 300 degrees.

In a large bowl, combine 3 cups of old-fashioned rolled oats, 1 1/2 cups of raw pistachios, 3/4 cup of pumpkin seeds, 1/2 cup of wheat germ, 1/2 cup of ground flax seed, 1 tsp of salt, 1/2 tsp of cinnamon and 1/2 tsp of cardamom, and mix together. In a small bowl, combine 1/2 cup of extra virgin olive oil, 3/4 cup of pure maple syrup and 1/4 cup of light brown sugar, and whisk until fully combined. Add wet mixture to the oat mixture, and stir to fully coat.

Spread the granola mixture in an even, single layer on rimmed, parchment-lined baking sheets, working in batches if necessary.

Bake on the middle rack of the oven for 30 minutes, stirring every 10 minutes. Stir 1 cup of shredded coconut into the mixture prior to the final 10 minutes of baking.

Remove from the oven and fully cool before serving. Store in an air tight container.

Breakfast Treats

Wrap plain smoked sausage with half a strip of bacon. Secure with a toothpick. Place in a baking dish and sprinkle with brown sugar. Bake at 350 degrees for 1 hour.

Breakfast Kabobs

Cut a package of brown ‘n’ serve sausage links in half. Drain a can of pineapple chunks. Alternatively thread sausages, pineapple chunks, and mushrooms onto metal or soaked bamboo skewers. Brush with 2 Tbsp of melted butter and some maple syrup.

Grill, uncovered, over medium-hot heat, turning and basting with syrup, for 8 minutes. Serve with your favorite egg dish.

SHOPPING LIST:

Whipped cream

4 oz mozzarella cheese

4 oz provolone cheese

Soymilk (or regular skim)

Almond milk (unsweetened)

24 pack of eggs

Cinnamon buns

10 mushrooms

Zucchini

Cauliflower

Garlic

Ginger

Black currants

Blackberries

Pkg of brown ‘n’ serve sausage links

Plain smoked sausage

Bacon

2 lbs fish fillets (walleye, bass, or perch)

2 pkgs frozen blueberries

Can of pineapple chunks (20 oz)

Salsa

Ground flaxseed

Cardamom

Xanthum gum (or regular all-purpose flour)

Arrowroot

Turbinado sugar

Agar agar powder

Agave nectar

Hazelnut or almond extract

Dried plums

Almonds

[Also needed: butter, pure maple syrup, light brown sugar, salt, cinnamon, extra virgin olive oil, shredded/flaked coconut, gluten-free all-purpose flour, baking powder, seasoned bread crumbs, vegetable oil, vanilla extract, cocoa powder, coconut oil]

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]

Chocolate Cookie Breakfast Cereal (Dinner for Two Week 15)

Breakfast: Chocolate Cookie Breakfast Cereal

Lunch: Cherry Coke Salad, Fruit Medley, Salad with French Salad Dressing, Papaya or Peach

Dinner: Mac and Cheese Tuna Casserole or Beef and Bean Skillet, Zucchini Pancakes, Egg Noodles, Green pepper or Leafy greens

Dessert: Bananas Foster Loaf Cake

French Salad Dressing

Combine 1/4 cup of vegetable oil, 2 Tbsp of vinegar, 3/4 tsp of salt, 1 minced garlic clove, and a dash of pepper in a jar with a tight-fitting lid. Shake well. Store in the refrigerator.

Mac and Cheese Tuna Casserole

Preheat oven to 350 degrees. Prepare a package of macaroni and cheese according to package directions. Stir in a can of cream of celery soup, a drained and flaked can of tuna, and 1/2 cup of milk. Pour into a greased baking dish. Sprinkle with 1 cup of shredded cheddar cheese and minced fresh parsley. Bake, uncovered, for 2o minutes.

Bananas Foster Loaf Cake                               Gluten-free, Dairy-free!

3 – 4 large bananas
¾ cup sugar
2 Tbsp unsalted butter or shortening, in 1 piece
1   large egg plus 1 large egg white
1 tsp pure vanilla extract
1   cup gluten-free all-purpose flour
1   tsp baking powder
1   tsp cinnamon
¼ tsp salt
½ cup canola oil or melted coconut oil (unflavored or virgin)

1. Position a rack in the center of the oven and preheat to 325°. Grease a loaf pan. Trim both ends off each of 3 bananas so the bananas will fit crosswise in the pan. Peel the ends and the long pieces and halve the long ones lengthwise. Transfer to a plate.
2. In a large, heavy skillet, bring ¼ cup sugar and 2 Tbsp of water to a boil, without stirring. Cook until the water evaporates and the mixture just starts turning amber. Remove from the heat and swirl in the butter with a fork. Add the banana pieces cut side down and cook over low heat for 1 minute. Transfer the banana pieces to the prepared loaf pan, arranging them crosswise, cut side down. Drizzle the remaining caramel on top.
3. Transfer 1 cup of the banana ends (add more banana if necessary to equal 1 cup) to a medium bowl. Mash with the remaining ½ cup sugar. Beat in the egg, egg white and vanilla.
4. In a large bowl, whisk the flour with the baking powder, cinnamon and salt. Add the banana mixture and oil and whisk until blended. Scrape the batter over the bananas in the pan and bake 50-55 minutes. Let cool on a rack for 10 minutes and then invert onto a serving platter and let cool completely.

Chocolate Cookie Breakfast Cereal

  • 3/4 cup gluten-free corn flour
  • 1/2 cup gluten-free oat flour
  • 3 Tbsp cocoa powder
  • 1 cup warm water
  • 2 Tbsp coconut oil or butter, melted
  • 1/2 tsp vanilla
  • 1/4 cup natural peanut butter
  • 1/4 tsp Stevia
  • 1/4 tsp sea salt
  • Preheat oven to 375 degrees with the rack in the middle. Prepare a cookie sheet with parchment paper. Spray the pan first with some cooking spray so the paper sticks to it. Mix the dry ingredients together in a medium bowl. Mix peanut butter with warm butter or coconut oil until there are no lumps. Stir in water. Combine wet and dry ingredients and stir until well combined.
  • Spread the batter as thin as possible on the cookie sheet with a spatula. About 1/8″ is good. Try to keep the same thickness throughout the batter. Bake for about 22-25 minutes. Leave oven on and remove baking pan. Carefully place on a cutting board (be sure parchment is removed too, it can go back in the pan for the next step.) Cut strips of dough with a pizza cutter or serrated knife, then cut into squares. 1/2 inch is a good size that fits well on a spoon.
  • Arrange cereal squares back on sheet pan in a single layer. Put back in the oven and bake for another 3-5 minutes per side, flipping once. Be sure to watch they do not burn. Your cookie cereal will crisp up more as it cools. Store at room temperature in an airtight container.

Egg Noodles

Beat 1 egg, plus 3 yolks until light and fluffy in a mixing bowl. Add 3 Tbsp of cold water and 1 tsp of salt. Mix well. Stir in 2 cups of all-purpose flour. Turn onto a floured surface. Knead until smooth. Divide into thirds.

Roll out each portion to 1/8 inch thickness. Cut noodles to desired width. Cook immediately in boiling salted water or chicken broth for 7-9 minutes. Drain. Sprinkle with chopped fresh parsley.

Zucchini Pancakes

Shred 2 zucchinis and lightly beat 1 egg. Combine zucchini, egg, 2 Tbsp of biscuit/baking mix, and 3 Tbsp grated Parmesan cheese in a bowl. Heat 1 Tbsp of vegetable oil in a skillet over medium heat. Drop batter by 1/4 cupfuls and flatten. Fry until golden brown. Turn and cook the other side.

Fruit Medley

Combine a can of peach or apricot pie filling, 2 drained cans of fruit cocktail, a drained can of pineapple chunks, and a drained can of mandarin oranges in a large bowl. Cover and refrigerate. Stir in a few slices of banana to each serving just before eating.

Cherry Coke Salad

Drain a can of crushed pineapple, but reserve juice. Set fruit aside. Bring pineapple juice and 1/2 cup water to a boil in a pot. Add 2 packages of cherry gelatin. Stir until dissolved. Stir in a can of cherry pie filling and 3/4 cup of cola. Pour into a serving bowl. Refrigerate until slightly thickened. Fold in reserved pineapple. Refrigerate until firm.

Bean and Beef Skillet                              I usually double the batch and use half as a dip for tortilla chips as a late night snack

Cook 1 lb of ground beef and a chopped onion over medium heat in a large skillet. Drain. Stir in a can of baked beans and 1/4 cup of ketchup. Heat through. Sprinkle with 1 cup of shredded cheddar cheese. Cover and cook on low until cheese is melted.

SHOPPING LIST:

Cheddar cheese (12 oz)

Parmesan cheese

Eggs

2 onions

2 zucchinis

3 green peppers

Leafy greens

Parsley

Bananas

Papaya

6 peaches

2 lb ground beef

Can of tuna (6 oz)

2 cans of baked beans (28 oz)

Can of condensed cream of celery soup (11 oz)

1 can of crushed pineapple, 1 can of pineapple chunks

2 cans of pie fillings – one cherry and one peach or apricot (21 oz each)

2 cans of fruit cocktail

Can of mandarin oranges

2 pkgs of cherry gelatin

Tortilla chips

Can of cola

Biscuit/baking mix

Gluten-free oat flour

Cocoa powder

Fine sea salt

Natural peanut butter

Gluten-free all-purpose flour

Pkg of macaroni and cheese

[Also needed: ketchup, vegetable oil, salt, all-purpose flour, butter, vanilla extract, sugar, baking powder, cinnamon, canola oil, coconut oil, milk, vinegar, garlic, pepper]

Chow Mein (Dinner for Two Week 12)

Lunch: Pasta salad, Pear or Rhubarb, Peanut butter popcorn bars

Dinner: Chicken and broccoli chow mein or Turkey and stuffing pie, Cooler

 

Tricolor Pasta Salad                              I usually double this one and sometimes add chickpeas

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.

Combine the pasta, vegetables, and a drained can of sliced ripe olives in a bowl. [Add chickpeas if using them.] Combine 1 – 1 1/3 cups of Italian salad dressing and 1/4 – 1/2 tsp of garlic salt. Pour over salad and toss to coat. Refrigerate until serving. 

 

Turkey and Stuffing Pie

Preheat oven to 350 degrees. If using raw turkey, cook 2 cups worth. If using deli, cube 2 cups worth. If using leftovers, shred 2 cups worth. Prepare 3 cups worth of stuffing (or use leftovers). Press stuffing onto the bottom and up the sides of a well-greased pie plate. Top with turkey and 1 cup of shredded Swiss cheese. Beat 3 eggs and 1/2 cup of milk. Pour over cheese. Bake for 35-40 minutes. Let stand 5-10 minutes before serving. 

 

Chicken and Broccoli Chow Mein

Preheat oven to 350 degrees. Cook and cube 2 chicken breasts. Chop up broccoli. Combine a can of cream of chicken soup, a can of chicken with rice soup, and a can of evaporated milk in a bowl. Stir in chicken and broccoli. Transfer to a greased baking dish. Bake, uncovered, for 40 minutes. Stir. Sprinkle with chow mein noodles. Bake 5-10 minutes. 

 

Peanut Butter Popcorn Bars

Pop 3 bags of popcorn. Place in a large bowl. Set aside. Bring 1/2 cup of sugar and 1/2 cup of light corn syrup to a boil in a pot over medium heat, stirring constantly. Boil for 1 minute. Remove from the heat. 

Stir in 1/2 cup of creamy peanut butter and 1/2 tsp of vanilla extract. Mix well. Pour over popcorn and mix under well coated. Press into a buttered pan. Cool slightly before cutting. 

 

Sunny Citrus Cooler

Combine a can of pineapple juice, 2 cans of thawed orange juice concentrate, and 3/4 cup of lemonade concentrate in a pitcher. Add 6 cups of ginger ale or white soda and mix well. Serve over ice. Garnish with orange slices. Refrigerate leftovers. 

 

SHOPPING LIST:

Swiss cheese

Eggs

Orange

6 pears

Rhubarb

Broccoli

Brussel sprouts

Celery

2 boneless, skinless chicken breast halves

Turkey (Leftovers, deli, or cook enough to get 2 cups worth)

2 pkgs of frozen California-blend vegetables (broccoli, cauliflower, carrots) [16 oz ea]

2 cans of frozen orange juice concentrate

Lemonade concentrate

Can of pineapple juice (46 oz)

Can of condensed cream of chicken soup

Can of condensed chicken with rice soup

Can of evaporated milk

Can of chow mein noodles

Can of chickpeas

2 cans of sliced ripe olives

Ginger ale or white soda

Light corn syrup

Popcorn

Stuffing

2 pkgs of tricolor spiral pasta (16 oz ea)

Whole-rolled oats

Chia seeds

Raw sliced almonds

Sunflower seeds

Garlic salt

[Also needed: sugar, vanilla, creamy peanut butter, milk, Italian salad dressing]

Banana Pops (Dinner for Two Week 11)

Lunch: Artichoke or Cottage cheese veggie salad, Taco tidbits, Apples or Grapes

Dinner: Chow mein chicken, Broccoli or Rapini

Dessert: Banana popsicles

Artichoke Heart Salad

Drain a can of artichoke hearts and cut each heart into quarters. Drain a can of sliced ripe olives. Chop a green pepper. Thinly slice green onions. Combine artichokes, olives, 1/3 cup of green pepper, and 1/3 cup of green onions in a bowl. Add 3/4 cup of Italian salad dressing and toss to coat. Cover and refrigerate for at least 30 minutes. Serve with a slotted spoon.

Cottage Cheese Veggie Salad

Peel, pit, and chop a large, ripe avocado. Chop a tomato. Slice 1/4 cup of stuffed olives. Combine 3 cups of small-curd cottage cheese, avocado, tomato, and olives in a serving bowl. Sprinkle with 2 Tbsp of sliced green onions.

Chow Mein Chicken

This recipe yields one batch, but I usually double the recipe anyway because it’s so good!

Preheat oven to 350 degrees. Cook and cube two chicken breasts. Combine a can of cream of chicken soup, a can of chicken with rice soup, and a can of evaporated milk in a bowl. Stir in chicken. Transfer to a greased baking dish. Bake, uncovered, for 40 minutes. Stir. Sprinkle with a can of chow mein noodles. Bake 5-10 minutes. Add a drained can of sliced water chestnuts before baking for extra crunch, if you want.

Banana Pops

Cut a ripe banana into wedges. Combine 1 cup of vanilla yogurt, 1/2 cup of orange juice, and the banana in a blender. Cover and process until smooth. Pour into Popsicle trays or pour into small plastic disposable cups and insert Popsicle sticks. Freeze until firm, about 5 hours or overnight.

Taco Tidbits

Place 6 Tbsp of butter in a glass dish. Cover and microwave for 60-70 seconds. Add 3 Tbsp of taco seasoning. Stir in 8 cups of Corn Chex until evenly coated.

Microwave for 1 minute. Stir. Heat 1 – 1 1/2 minutes longer. Stir. Sprinkle with 1/4 cup of grated Parmesan cheese. Microwave for 1 minute. Stir. Heat 1 minute longer. Cool.

SHOPPING LIST:

Eggs or egg whites

Cottage cheese (24 oz)

Parmesan cheese

Vanilla yogurt

Orange juice

Bananas

6 apples

Grapes

Avocado

Tomato

Green onions

Green pepper

Broccoli

Rapini

Stuffed olives

4 boneless, skinless chicken breast halves

2 cans of condensed cream of chicken soup (11 oz ea)

2 cans of condensed chicken with rice soup (10.5 oz ea)

2 cans of chow mein noodles (3 oz ea)

2 cans of evaporated milk (5 oz ea)

Can of sliced water chestnuts

Can of artichoke hearts (14 oz)

Can of sliced ripe olives (2 oz)

Taco seasoning

Corn Chex

Cereal

Cornstarch

White rice flour

Tapioca flour

Cream of tartar

[Also needed: butter, sugar]

No-Fuss Crust Pizza (Dinner for Two Week 10)

Breakfast: Mocha, Doughnut and Raspberries

Lunch: Chicken salad or sandwich or croissant, Pomegranate, Apple snack

Dinner: Pizza, Avocado or Broccoflower, Pineapple cooler

Dessert: Cake

Apple Snack                               Low Cal!

Peel, core, and slice 4 Golden Delicious apples into rounds. Arrange apples in two rows in an ungreased glass baking dish. Pour 1/2 cup of apple juice over apples. Sprinkle with 1/4 tsp of cinnamon and 1 Tbsp of grated lemon peel. Cover and microwave for 7 minutes, turning after 3 1/2 minutes.

Garbanzo Bean Chocolate Cake                                Gluten-Free!

INGREDIENTS

  • 1 1/2 cups of semisweet chocolate chips
  • 1 can of garbanzo beans (19 oz)
  • 4 eggs
  • 3/4 cup of white sugar
  • 1/2 tsp of baking powder
  • 1 Tbsp of confectioners sugar for dusting

DIRECTIONS

  1. Preheat the oven to 350 degrees. Grease a 9-inch round cake pan.
  2. Place the chocolate chips in a glass bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute.
  3. Drain the can of garbanzo beans. Combine beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corner to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
  4. Bake for 40 minutes. Cool in the pan on a wire rack for 10-15 minutes before inverting onto a serving platter. Dust with confectioners’ sugar just before serving.

 

Apple Cider Doughnuts                              Vegan variation in brackets

INGREDIENTS
  • butter, oil, or non-stick spray
  • ¾ cup all-purpose flour (spelt flour works too)
  • ¼ cup and 2 Tbsp sugar (raw sugar works great too)
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ¼ cup apple cider
  • 1 egg (flaxseed egg can be substituted for vegans)
  • 2 Tbsp milk (or sub vegan milk substitute)
  • 1 Tbsp canola oil
  • ¼ tsp vanilla
  • ¼ tsp white vinegar (can be omitted for a denser, more cake-like doughnut. I prefer the fluffier version though)

INSTRUCTIONS

  1. Preheat oven to 375 degrees. Rub a doughnut pan with butter (or brush with oil or use non-stick spray).
  2. Add flour, ¼ cup sugar, baking powder, baking soda, ½ teaspoon cinnamon, and salt in a bowl. Whisk to combine.
  3. Whisk together apple cider and egg in another bowl. Add milk, canola oil, vanilla extract, and white vinegar and whisk to combine.
  4. Pour wet ingredients into dry ingredients and gently mix until just combined (don’t overmix!).
  5. Evenly distribute in doughnut pan. Bake for 8-10 minutes.
  6. Whisk together 2 tablespoons sugar and ½ teaspoon cinnamon in a small bowl. When doughnuts are safe to touch, but while they’re still warm, dip each side into the cinnamon-sugar mixture, pressing and twisting to get good coverage. Serve and enjoy!

 

Chicken Salad                               Two variations in one recipe

Cook and shred 8 chicken breasts. Hard boil 2 eggs. Peel and mash the eggs with a fork in a bowl. Add the shredded chicken, 1 1/2 cups of mayonnaise, and 2 Tbsp of sweet pickle relish.  Salt and pepper. Cover and refrigerate until serving.

Salad: Place 1 cup of chicken salad on top of a bed of lettuce. Sprinkle with 2 Tbsp of chopped pecans.

Sandwich: Place 1 cup of chicken salad on a slice of bread and top with another slice. Salt and pepper. Sprinkle with 2 Tbsp of chopped pecans.

Croissants: Spice things up by making a sandwich out of a croissant and 1 cup of chicken salad.

No-Fuss Crust Pizza                            

Recipe yields one pizza, but shopping list included enough ingredients for two. Feel free to experiment with toppings!

Preheat oven to 400 degrees. Cook 1 lb of ground beef over medium heat in a skillet. Drain. Stir in 1 can of pizza sauce. Dismantle 2 tubes of buttermilk biscuits. Quarter the biscuits. Place in a greased baking dish.

Bake, uncovered, for 20-25 minutes. Chop and diced a tomato and a green pepper, slice 3 mushrooms, and drain a can of black olives. Sprinkle vegetables on top of pan along with 1 1/2 cups of shredded mozzarella cheese and 1 cup of cheddar cheese. Bake 5-10 minutes longer. Let stand for 5-10 minutes before serving.

Pineapple Cooler

Combine 1 cup of unsweetened pineapple juice, 2 Tbsp of lemon juice, and 1 can of lemon-lime soda in a pitcher. Stir well. Serve over ice.

Morning Mocha

Brew 1 cup of coffee. Combine the coffee, 2 Tbsp of half-and-half cream, 1 Tbsp of chocolate syrup, and 1 tsp of sugar in a pot. Cook and stir over medium heat until sugar is dissolved and mixture is heated through. Ladle into a large mug. Stir with a cinnamon stick. Give it a quick taste and add 1/8 – 1/4 tsp more sugar if you like it sweeter. Top with whipped cream.

SHOPPING LIST:

Mozzarella cheese (12 oz)

Cheddar cheese (8 oz)

Whipped cream in a can

Eggs

4 tubes of refrigerated buttermilk biscuits (12 oz each)

Bread

Croissants

Lettuce or mixed greens

Green pepper

3 mushrooms

Tomato

3 avocados

Broccoflower

14 pomegranates

4 Golden Delicious apples

Raspberries

Lemon

3 lbs ground beef

12 boneless, skinless chicken breast halves

Pineapple juice

2 cans of pizza sauce (15 oz each)

Can of black olives

Can of garbanzo beans (19 oz)

Cinnamon sticks

Chocolate syrup

12 oz can of lemon-lime soda (Sprite or 7Up)

Apple cider

Apple juice

Lemon juice

Icing sugar

[Also needed: sugar, coffee, half-and-half cream, mayonnaise, sweet pickle relish, pecans, baking powder, cinnamon]

Summer Sippin’ (Dinner for Two Week 8)

Lunch: Snowball Peaches, Green Salad with Balsamic Salad Dressing, Papaya or Guava

Dinner: Hamburger Casserole or Beef Bake, Bell Pepper or Artichoke, Mint Iced Tea Cooler or Lemonade Slush

Balsamic Salad Dressing

Combine 3/4 cup of tomato juice, 1/4 cup of balsamic vinegar, an envelope of Italian salad dressing mix, and 2 tsp of sugar in a jar with a tight-fitting lid. Shake well. Store in the fridge.

Salad suggestion: Leaf lettuce and red cabbage with carrots, grilled asparagus, a can of drained mandarin oranges, chopped or dropped cherries, and cranberries

Snowball Peaches

Beat 2 packages of softened cream cheese and 2 Tbsp of apricot preserves in a small mixing bowl until blended. Drain a can of pineapple tidbits. Stir 1 cup of pineapple into cream cheese. Drain 3 cans of peach halves and place peaches cut side up on a lettuce-lined serving platter. Fill with cream cheese mixture. Garnish with fresh mint.

Tortilla Beef Bake

Preheat oven to 350 degrees. Cook 1 1/2 lbs of ground beef over medium heat in a skillet. Drain. Stir in a can of cream of chicken soup. Sprinkle 1 1/2 cups of crushed tortilla chips in a greased shallow baking dish. Top with beef mixture, a jar of salsa and 1 1/2 cups of shredded cheddar cheese.

Bake, uncovered, for 25-30 minutes. Sprinkle with 1 more cup of crushed tortilla chips. Bake 3 minutes longer.

Hearty Hamburger Casserole

Preheat oven to 350 degrees. Cook 1 lb of ground beef over medium heat in a skillet. Drain. Stir in a can of ready-to-serve chunky vegetable soup and set aside. Prepare stuffing mix according to package directions. Spoon half into a greased baking dish. Top with beef mixture, 1/2 cup of shredded cheese, and remaining stuffing. Bake, uncovered, for 30-35 minutes.

Mint Iced Tea Cooler

Steep 3 peppermint-flavored tea bags in 7 cups of boiling water for 5-10 minutes. Discard tea bags. Pour tea into a pitcher or large bowl. Stir in 1 cup of cranberry juice and 3/4 cup of pink lemonade concentrate. Cover and refrigerate overnight (so flavors can fully blend). Serve over ice.

Lemonade Slush

Combine 1 1/2 Tbsp of partially thawed lemonade concentrate, 2 Tbsp of milk, 1 1/2 Tbsp of water, 1/8 tsp of vanilla, and a drop of yellow food coloring in a blender. Cover and process. Crush 2 ice cubes. While liquid is processing, slowly add crushed ice. Process until slushy. Serve immediately. Enough for one serving.

SHOPPING LIST:

Cheddar cheese (8 oz)

2 pkgs of cream cheese

Leaf lettuce

Red cabbage

Carrot

Asparagus

3 bell peppers

2 artichokes

 Cherries

Cranberries

3 guavas

Papaya

Fresh mint

Cranberry juice

Tomato juice

2 1/2 lbs of ground beef

2 lemonade concentrates (one pink and one yellow)

Can of ready-to-serve chunky vegetable soup (19 oz)

Can of condensed cream of chicken soup

Can of pineapple tidbits

Can of mandarin oranges

3 cans of peach halves (15 oz each)

Salsa (16 oz)

Apricot preserves

Package of instant stuffing mix (6 oz)

Peppermint-flavored tea

Italian salad dressing mix

Tortilla chips

Yellow food coloring

Balsamic vinegar

[Also needed: milk, vanilla extract, sugar]

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]