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]

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.