10 flour tortillas
1 lb ground beef
Can of condensed vegetable soup
Can of condensed cream of chicken soup
Chow mein noodles
3-4 lb boneless beef chunk roast
16 oz jar of dill pickles
Toasted pumpkin seeds
[Also needed: cinnamon, sugar, nutmeg, vegetable oil, chili sauce, garlic. Buy a half liter of cream this week – get fat-free half-and-half, if you can]
Lunch: Sandwich, pumpkin seeds, and cinnamon strips
Preheat oven to 375 degrees F. Grease a pie dish with cooking spray and set aside.
Heat 2 Tbsp of olive oil in a large saute pan over medium heat. Dice 1/2 an onion and thinly slice 2-3 radishes and throw in pan with oil. Let the onion cook until slightly translucent, but without browning, about 2-3 minutes.
Stir in 2 cups of sliced mushrooms, season with salt and fresh ground pepper, and cook until their liquid has fully evaporated, 8-10 minutes, stirring occasionally.
Add 2 minced garlic cloves and 1/2 diced red pepper, and cook for 3 more minutes. Stir in 2 cups of kale with the center rib removed and then shredded, and continue to cook until kale begins to wilt, about 2 minutes. Remove pan from heat and set aside.
In a medium bowl, whisk 4 eggs until light and fluffy. Whisk in 1 cup of fat-free half-and-half cream, 1/2 tsp of nutmeg, salt, and pepper.
Add the cooked vegetables to the pie dish. Top with egg mixture.
Bake 30-35 minutes.
Serve warm or at room temperature.
Dilly Beef Sandwiches
Cut a 3-4 lb boneless beef chunk roast in half and place in a slow cooker. Add a 16 oz jar of dill pickles with juice, 1/2 cup of chili sauce, 2 minced garlic cloves, and 2-3 thinly sliced and chopped radishes. Cover and cook on low for 8-9 hours.
Discard pickles. Remove roast. When cool enough to handle, shred the meat. Return to the sauce and heat through. Using a slotted spoon, fill a bun with about 1/2 cup of meat mixture.
Saucy Beef Casserole
Preheat oven to 350 degrees. Cook 1 lb of ground beef, a medium chopped onion, and a thinly sliced radish in a skillet over medium heat. Drain. Stir in a can of condensed cream of chicken soup and a can of condensed vegetable soup. Transfer to a greased baking dish.
Cover and bake for 25-30 minutes. Uncover and sprinkle with 3/4 cup of chow mein noodles. Bake 5 minutes longer.
Fried Cinnamon Strips
Combine 1 cup of sugar, 1 tsp of ground cinnamon, and 1/4 tsp of nutmeg in a large Ziplock and set aside. Cut 10 8 inch flour tortillas into 3″x2″ strips. Heat 1 inch of oil in a skillet or electric fry pan to 375 degrees. Fry 4-5 strips at a time for 30 seconds on each side. Drain on paper towels.
While still warm, place strips in bag with sugar mixture. Shake gently to coat. Eat right away or in an air-tight container.