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]

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Don’t be Corn-fused (Dinner for Two Week 9)

Lunch: Chicken salad, Cherry salad, Cheerio’ square, Amazeing mix, Grapefruit

Dinner: Breaded ranch chicken or Tuna delight, Rice or Noodles, Arugula or Asparagus

After Thanksgiving Salad 

Note: It’s called After Thanksgiving Salad because the original recipe calls for leftover turkey. If you have some, or would prefer to buy turkey breasts instead, go for it, but since chicken is an easy, cheap substitute, I used it instead.

Cook and shred 4 chicken breasts. Meanwhile, hard boil an egg. When finished, peel and mash the egg with a fork in a bowl. Add shredded chicken, 3/4 cup of mayonnaise, and 1 Tbsp of sweet pickle relish. Cover and refrigerate until serving. Stir in 1/2 cup of chopped pecans just before serving.

Frozen Cherry Salad

Combine a softened package of cream cheese and a thawed carton of whipped topping in a mixing bowl. Stir in a can of cherry pie filling. Drain 2 cans of mandarin oranges. Set aside 1/4 cup for garnish. Fold remaining oranges into cream cheese mixture. Transfer to a loaf pan. Cover and freeze overnight.

Remove from the freezer 15 minutes before cutting. Garnish with reserved mandarin oranges, maraschino cherries, and orange wedges.

Tuna Delight

Combine 1 3/4 cups of thawed mixed vegetables, a can of drained and flaked tuna, and a can of cream of chicken or celery soup in a large pot. Cook and stir until heated through. Serve over rice or noodles.

Breaded Ranch Chicken

Preheat oven to 350 degrees. Combine 3/4 cup of crushed Cornflakes, 3/4 cup of grated Parmesan cheese, and an envelope of ranch salad dressing mix in a shallow bowl. Dip 8 chicken breasts in 1/2 cup of melted butter, then roll in cornflake mixture to coat.

Place in a greased baking dish. Bake, uncovered, for 45 minutes.

A-maze-ing Mix

Combine 3 bags of popped popcorn, a box of Corn Pops, and a package of corn chips in several large bowls. Melt 2 packages of vanilla or white chocolate chips in a pot over medium-low heat. Stir until smooth. Pour over popcorn mixture and toss to coat. Spread in two pans. Cool. Store in airtight containers.

Cheerio’ Squares

Place 3 Tbsp of butter and a package of mini marshmallows in a large glass bowl. Microwave, uncovered, for 2 minutes. Stir in 1/2 cup of peanut butter until blended. Add 5 cups of Cheerios and 1 cup of plain M&Ms. Mix well. Spoon into a greased pan. Press down gently. Cool slightly before cutting.

SHOPPING LIST:

Cream cheese

Parmesan cheese

Eggs

Orange

Arugula

Asparagus

14 grapefruits

12 boneless, skinless chicken breast halves

Frozen whipped topping

Frozen mixed vegetables

Can of tuna (12 oz)

Can of condensed cream of chicken or celery soup

Can of cherry pie filling (21 oz)

2 cans of mandarin oranges

Jar of maraschino cherries

Sweet pickle relish

Peanut butter

Pkg of mini marshmallows (10.5 oz)

2 pkgs of vanilla or white chips (10-12 oz each)

Ranch salad dressing mix

Crushed cornflakes

Cheerios

Corn pops

Popcorn

Corn chips

Pecans

Rice

Noodles

Baking soda

Canola oil

[Also needed: butter, M&Ms, mayonnaise]

Gingerbread Pumpkin Squares (Dinner for Two Week 7)

Breakfast: Gingerbread Pumpkin Squares

Lunch: Corn Salad, Orange Buttermilk Salad, Ham, Nectarine or Peach, Nuts

Dinner: Italian Chicken Dinner or Peachy Pork and an endive

Dessert: Cool Waters Shake

Gingerbread Pumpkin Squares

Preheat oven to 350 degrees and spray a baking pan with oil or non-stick spray.

Combine 1/4 cup of whole wheat pastry flour, 3/4 cup of vanilla whey protein powder, 1/2 cup of oats, 2 tsp of baking powder, 1/2 tsp of salt, 2 tsp of cinnamon, 1/2 tsp of ground cloves, 1/2 tsp of ground ginger, and 1/2 tsp of nutmeg in a medium-sized bowl and stir well. Stir together 1/2 cup of unsweetened almond milk, 1/2 cup of pumpkin puree, 3 Tbsp of molasses, 2 tsp of vanilla, and 3 packets of Stevia in a larger bowl until a smooth mixture forms.

Gradually pour the dry ingredients into the wet ingredients, mixing until just combined. Stir in 1/2 cup of walnut pieces.

Scrape the batter into the greased pan and bake for 20 minutes.

Remove the pan from the oven and let it cool before trying to remove the cake. Lift it out of the pan with a large flipper and cut into 9 squares.

Orange Buttermilk Salad

Bring a can of crushed pineapple to a boil in a pot. Remove from the heat. Add a package of orange gelatin and stir to dissolve. Add 2 cups of buttermilk and mix well. Cool to room temperature. Fold in carton of thawed whipped topping. Pour into a dish. Refrigerate several hours or overnight. Cut into squares. Great side dish to ham.

Creamy Corn Salad

Combine a drained can of whole kernel corn, a seeded and diced tomato, 2 Tbsp of chopped onion, 1/3 cup of mayonnaise, and 1/4 tsp of dill weed in a small bowl. Mix well. Cover and refrigerate until serving.

Peachy Pork

Cut 1 lb of pork tenderloin into 1/4 inch slices. Saute in a large skillet in 2 Tbsp of vegetable oil for 4 minutes. Add 4 minced garlic cloves. Cook and stir 1 minute longer. Stir in a jar of salsa and 1/4 cup of peach preserves. Bring to a boil. Reduce heat. Cover and simmer for 2 minutes. Serve over rice.

Italian Chicken Dinner

Preheat oven to 400 degrees. Cut up a 3 lb fryer/broiler chicken and place in a greased baking dish. Cut up 1 lb of red potatoes into chunks and arrange around chicken. Drizzle with 3/4 cup of Italian salad dressing. Sprinkle with 1 Tbsp of Italian seasoning and 3/4 cup of grated Parmesan cheese.

Cover and bake for 20 minutes. Uncover. Bake 20-30 minutes longer.

Cool Waters Shake

Combine 3/4 cup of cold milk, 2 Tbsp of berry blue gelatin, and 3/4 cup of vanilla ice cream in a blender. Cover and process for 30 seconds. Pour into a glass and drink immediately.

Stovetop Snacks

Saute 2 cups of nuts in 2 Tbsp of oil or melted butter over medium-high heat, stirring often, until they begin to brown. Sprinkle with your choice of seasonings (salt, pepper, cayenne pepper, curry powder, etc], tossing the nuts with a wooden spoon. Turn out onto paper towels to cool, then store in an airtight container.

SHOPPING LIST:

Almond milk

Buttermilk

Parmesan cheese

Red potatoes (at least 2 lbs)

6 nectarines

6 peaches

Tomato

3 endives

Onion

Garlic

Ham

1 lb pork tenderloin

Broiler/fryer chicken (3 lbs)

Vanilla ice cream (at least 1 quart)

Frozen whipped topping (8 oz)

Salsa (16 oz)

Can of whole kernel corn (15 oz)

Can of crushed pineapple (20 oz)

Peach preserves

Pumpkin puree

2 pkgs of berry blue and 1 pkg of orange gelatin

Rice

Walnuts

Italian seasoning

Dill weed

Ground ginger

Molasses

Stevia

Chocolate chips

Potato starch

[Also needed: nuts, vegetable oil, butter, favorite seasoning, milk (at least 1 L), mayonnaise]

Fruit Galore! (Dinner for 2 Week 6)

Lunch: Sunshine Salad or Fruit Salad with Maple Cream Fruit Topping; Pear or Date; Roasted Mixed Nuts

Dinner: Turkey Broccoli Hollandaise or Fisherman’s Specialty; Black Salsify or Eggplant; Mock Champagne Punch

Maple Cream Fruit Topping

Combine 1 Tbsp of all-purpose flour, 3/4 cup of maple syrup, and 1 egg in a pot until smooth. Ad 1 Tbsp of butter. Bring to a boil. Boil and stir for 2 minutes. Cover and refrigerate until completely cooled. Whip 1 cup of heavy whipping cream. Fold whipped cream into flour-maple syrup-egg-butter mixture.

Spoon on top of fruit salad or sliced melons.

Fruit Salad Suggestion: Sliced strawberries, bananas, kiwis, cubed honeydew melon, and squeeze a lime on top of everything to keep fruit tasting fresh and to prevent browning in the fridge.

Sunshine Salad

Drain a can of pineapple tidbits and a can of mandarin oranges, but reserve the liquid. Combine a package of instant lemon pudding with reserved fruit juices in a large bowl. Fold in pineapple, oranges, and 1 cup of quartered strawberries. Chill for at least 2 hours. Add a few slices of banana to each serving just before eating.

Turkey Broccoli Hollandaise

Cook and cube two turkey or chicken breasts or use leftover cooked chicken or turkey from a previous dinner. You will need approximately two cups worth.

Preheat oven to 325 degrees. Place 1 inch of water and 1 cup of fresh broccoli florets in a saucepan. Bring to a boil. Reduce heat. Cover and simmer for 5-8 minutes. Meanwhile, prepare a package of stuffing mix and an envelope of hollandaise sauce mix according to package directions.

Spoon stuffing into a greased baking dish. Top with 2 cups of cooked chicken or turkey. Drain broccoli. Arrange over turkey/chicken. Spoon sauce over the top. Sprinkle with a can of french-fried onions. Bake, uncovered, for 25-30 minutes.

Fisherman’s Specialty

Crush 30 crackers into a pie dish or shallow bowl. Beat 2 eggs and a tsp of lemon-pepper seasoning in another shallow bowl. Dip 6 bluegill, crappie, or perch fillets in egg mixture, then coat with cracker crumbs. Sprinkle with another tsp of lemon-pepper seasoning.

Heat 1/4 inch of vegetable oil in a skillet. Fry fillets for 3-4 minutes on each side.

Roasted Mixed Nuts

Preheat oven to 300 degrees. Combine 1 lb of mixed nuts 1/4 cup of maple syrup in a bowl. Mix well. Sprinkle with 2 Tbsp of brown sugar and an envelope of ranch salad dressing mix. Stir gently to coat.

Spread in a greased baking pan. Bake for 20-25 minutes. Cool. Store in an airtight container.

Mock Champagne Punch

Combine equal parts of white grape juice and ginger ale in a punch bowl or individual glasses. Garnish with strawberries and raspberries.

SHOPPING LIST:

Heavy whipping cream

Eggs

Broccoli florets

6 black salsify roots

Eggplant

2 bunches of bananas

2-3 flats of strawberries

2 flats of raspberries

Honeydew melon

Lime

3 kiwis

6 pears

6 dates (If you don’t like to eat them on their own, chop them up and add to green salads)

6 bluegill, perch, or crappie fillets (2-3 oz each)

Chicken or turkey (use leftovers, breasts, deli, whatever works, but you will need roughly 2 cups worth)

1 lb mixed nuts

Saltine crackers

Can of french-fried onions

Can of pineapple tidbits (20 oz)

Can of mandarin oranges (11 oz)

Package of instant lemon pudding

Package of stuffing mix (6 oz)

Hollandaise sauce mix

Ranch salad dressing mix

Lemon-pepper seasoning

Ground cloves

White grape juice

Ginger ale

Maple syrup

All-purpose flour

[Also needed: brown sugar, vegetable oil, butter]