Sugar-Free Cranberry Sauce, Low-Fat Blue Cheese Dressing & Other Salad-Like Things

Creamy Cucumbers

Great summer recipe. If using as a side dish, cut recipe in half. 

1 cup mayo

1/4 each of cup of sugar and vinegar

1/t tsp of salt

4 cucumbers

  1. Slice cucumbers
  2. Combine mayo, sugar, vinegar, and salt in a bowl. Add cucumbers. Stir to coat. Cover and refrigerate for two hours.

I wouldn’t let this salad sit for more than 4 days in the fridge. As a single person, I make all the dressing on Sunday, but only slice two of the cucumbers. Then I mix the cucumbers with half the dressing in a large container and pour the remaining half of the dressing in a small container. Wednesday evening I slice the second pair of cucumbers and mix with the rest of the dressing. This recipe makes enough for me to have 6 good-sized portions for lunches and 4 smaller portions to accompany dinner.

 

Stuffed Apple

A great thing to bring to work for lunch or with you on a hike.

2 Tbsp of peanut butter

1 Tbsp of honey

1 tsp of raisins

Apple

  1. Core the apple. I don’t have an apple corer so I just use a paring knife. The tunnel needs to be a decent size.
  2. Combine peanut butter, honey, and raisins in bowl. Spoon into the center of the tunnel.
  3. Wrap in saran wrap for transport.

 

Low(er)-Fat Blue Cheese Dressing

My salad of choice for this is: assorted baby greens, grated red beets, yellow bell pepper, blueberries, blackberries, halved red grapes, walnuts, dried cherries, assorted seeds, blue cheese

1 cup of low-fat cottage cheese

1 cup of fat-free plain yogurt

2 Tbsp of chopped onion

2 garlic cloves

4 Tbsp of blue cheese

  1. Mince garlic cloves.
  2. Combine cottage cheese, yogurt, onion, garlic, and 2 Tbsp of crumbled blue cheese in blender and process until smooth. Stir in remaining 2 Tbsp of blue cheese (crumbled, obviously).
  3. I also add another couple Tbsp of blue cheese to the entire salad because I love blue cheese, obviously.

 

Sugar-free Cranberry Sauce to Cranberry-Apple Salad

I wanted to make this salad for my friend who can’t have any kind of processed sugar. I originally started making this salad with store-bought canned cranberry sauce, but over the years I have learned how to make cranberry sauce at home that is WAY better (probably because my recipe entails brandy, rum, Grand Marnier, and amaretto), but it still contains sugar. This was an experimental recipe that I deemed successful! 

Bag of frozen cranberries

3/4 cup of pineapple juice (make sure it’s 100% juice and no sugar added)

1/2 cup of applesauce (again, make sure it is UNsweetened with NO sugar added)

Orange

2 apples

2 ribs of celery

1 cup of chopped walnuts

  1. Put cranberries, pineapple juice, applesauce, and 1/2 cup of water in pot and bring to boil.
  2. Keep on medium heat, stirring constantly for about 10 minutes.
  3. Reduce to a simmer. Zest the entire orange. Add zest to sauce. Cut orange in half and squeeze both halves to add juice to sauce as well. You can use a juicer if it is easier, but I don’t have one.
  4. Simmer 10 minutes and then remove from the heat.
  5. Cool completely and then store in fridge for at least 4 hours prior to mixing with remaining ingredients.
  6. Dice apples. Don’t peel them.
  7. Thinly slice celery ribs.
  8. Combine cranberry sauce, apples, and celery. Cover and refrigerate.
  9. Chop walnuts.
  10. When ready to serve, stir in walnuts.

I’m used to things being a little sweeter, so I will probably add 2-3 Tbsp of honey to the cranberry sauce next time, but that is totally optional.

Lay Down Them Funky Beets

VinegarIMG_1458

Cornstarch

Sugar

2-4 beets, depending on size

  1. Preheat oven to 375°
  2. Wash and dry beets. Place them in oven-proof dish with a little water.
  3. Roast for 2 hours, occasionally replenishing water.
  4. When cool enough to handle, peel/rub off the skins and slice.
  5. Combine 1/2 cup of water, 1/4 cup of vinegar, and 2 tsp of cornstarch in a pot. Whisk. Bring to a boil. Cook and stir 1-2 minutes with whisk. Remove from heat. Add 4 tsp of sugar and sliced beets. Stir. Let sit for 1 hour. Heat through when ready to serve.

Breadcrumb Brussels – 68¢/serving

photo1.5 lbs brussels sprouts (or 500g or 6 cups) Salt Butter Breadcrumbs (plain or Italian-seasoned) Italian seasoning (if using plain breadcrumbs) Parmesan cheese

  1. Preheat oven to 325°
  2. Cut an X in the core of each brussels sprout
  3. Put in pot with salted water and cook 8-10 minutes. Drain and place in shallow ungreased baking dish.
  4. Combine 1/4 cup of breadcrumbs, Italian seasoning (if using), 1 Tbsp of melted butter, and 2 Tbsp of grated Parmesan cheese in a bowl.
  5. Drizzle brussels with 2 Tbsp of melted butter.
  6. Sprinkle with breadcrumb mixture.
  7. Cover and bake for 10 minutes.
  8. Uncover and bake for 10 more minutes.

 

 

 

 

Green Beans Amandine

photo 1 (6)1 lb green beans (fresh or frozen)

Slivered almonds

Butter

Lemon juice

Seasoning salt

  1. Trim ends off green beans. Cut into 2″ pieces.
  2. Bring beans and 1/2 cup of water to a boil in a saucepan. Reduce heat to medium. Cover and cook for 10-15 minutes. Drain and set aside. Cook 1/4 cup of slivered almonds in 2 Tbsp of butter over low heat in a large skillet. Stir in 1 tsp of lemon juice and 1/4 tsp of seasoning salt. Add beans and heat through.

Carrot Casserole

2 lbs carrots

Butter

Velveeta (or 6 oz of another process cheese)

Dill weed

Saltine crackers

 

  1. Preheat oven to 350 degrees.
  2. Peel and slice carrots.
  3. Cube Velveeta cheese
  4. Crush 15 saltine crackers.
  5. Place carrots in a saucepan and cover with water. Bring to a boil. Reduce heat. Cover and simmer about 10 minutes. Drain. Place in a greased baking dish.
  6. Melt 1/4 cup of butter and Velveeta cheese in a small saucepan. Stir often. Stir in 1/4 tsp of dill weed. Pour over the carrots. Toss crushed saltines with another 1/4 cup of butter. Sprinkle over carrots. Bake, uncovered, for 25-30 minutes

Corn State Broccoli Bake (Dinner for Two Week 14)

Lunch: Salad with honey poppy seed dressing, Watermelon cups, Nectarine or Orange

Dinner: Crispy chicken strips or Cheesy beef macaroni, Corn state broccoli bake or Citrus carrots, Cabbage

Corn State Broccoli Bake

Preheat oven to 375 degrees. Crush a package of Chicken in a Bisket crackers. Combine with 1/2 cup of melted butter. Reserve 1/2 cup for topping. Combine a thawed package of chopped broccoli, a drained can of whole kernel corn, a can of cream-style corn, and remaining crumbs in a bowl.

Transfer to a greased baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, for 25-30 minutes.

Citrus Carrots

Combine 3 Tbsp of orange juice, 1 tsp of melted butter, and 1/2 tsp of cumin. Set aside. Cut carrots into 3 inch chunks, then into matchstick strips. Bring 6 cups of water to a boil in a large saucepan. Add carrots. Cook for about 2 minutes. Drain. Place in a serving bowl. Drizzle with orange juice mixture.

They taste great served straight out of the serving bowl, but for extra presentation/style points, cut a bundle of green onions lengthwise into ribbon-like strips and tie up a serving-sized bundle of carrots. It should kind of look like a bundle of firewood. So cute!

Honey Poppy Seed Dressing

Combine 1/3 cup of vegetable oil, 1/4 cup of honey, 2 Tbsp of cider vinegar, 2 tsp of poppy seeds, and 1/2 tsp of salt in a small bowl or jar with tight-fitting lid. Mix or shake well. Store in the fridge.

Serve over a plain lettuce salad or fresh fruit.

Salad suggestion: Lettuce, endive, cucumber, green beans, green onions, grapefruit, and mango. Squeeze a lemon and grate a little zest over the whole thing. Also add any leftover dried fruit, nuts, seeds, and cheese you have kickin’ around.

Watermelon Cups

Dissolve a package of watermelon gelatin in 1 cup of boiling water in a bowl. Stir in 1 cup of cold water. Refrigerate for 1 hour.

Meanwhile, slice 4 limes in half lengthwise. With small scissors or a sharp knife, cut the membrane at each end to loosen pulp from shell. Using fingertips, pull membrane and pulp away from shell. Discard pulp or save for another use.

Fold 1/4 cup of mini chocolate chips into the gelatin. Spoon into lime shells. Refrigerate for 2 hours.

Crispy Chicken Strips

Flatten 3/4 lb of chicken breasts to 1/2 inch thickness. Cut into 1 inch strips. Combine 1/2 cup of mashed potato flakes and 1/2 cup of seasoned bread crumbs in a shallow bowl. Dip chicken in egg substitute equivalent to one egg, then in potato mixture. Cook chicken in 2 Tbsp of olive oil for 4-5 minutes in a skillet.

Cheesy Beef Macaroni

Preheat oven to 350 degrees. Cook 1 lb of ground beef over medium heat in a large skillet. Drain. Add a drained can of whole kernel corn and a can of cream of chicken soup. Shred 8 oz of Velveeta and set aside 1/2 cup for topping. Stir remaining cheese into meat mixture until melted. Cook elbow macaroni according to package directions. Gently stir in 2 1/2 cups of macaroni until coated.

Transfer to a greased baking dish. Top with reserved cheese. Bake, uncovered, for 20-25 minutes.

SHOPPING LIST:

Egg substitute

8 oz process cheese (like Velveeta)

Orange juice

4 limes

Lemon

Grapefruit

Mango

6 nectarines

6 oranges

Lettuce

Cucumber

Endive

Cabbage

Green beans

2 bundles of green onions

1 lb carrots

1 lb ground beef

3/4 lb boneless skinless chicken breasts

Frozen chopped broccoli

Can of whole kernel corn (15 oz)

Can of cream-style corn (15 oz)

Cider vinegar

Elbow macaroni

Chicken in a Bisket crackers

Mashed potato flakes

Pkg of watermelon gelatin

Mini chocolate chips

Poppy seeds

Ground cumin

Gluten-Free Corn Flour

[Also needed: seasoned bread crumbs, olive oil, vegetable oil, honey, salt, butter]

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]

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]

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]

Chuck Wagon Dinners (Dinner for Two Week 4)

Breakfast: Smoothie

Lunch: Burger or Chili Baked Potato, Cheese Wedges, bananas or strawberries

Dinner: Chicken Cordon Bleu or Cube Steak; rice or baked potato; mixed vegetables

Chuck Wagon Burgers

Preheat oven to 375 degrees. Combine 2 lbs of ground beef, an envelope of onion soup mix, and 1/2 cup of water in a bowl. Mix well. Shape into 8 3/4 inch patties. Grill, uncovered, or broil 4 inches from the heat for 5-6 minutes on each side.

Meanwhile, take apart a tube of large refrigerated biscuits on an ungreased baking sheet. Sprinkle with an 1/8 tsp of seasoning salt. Bake for 12-14 minutes. Split. Top each biscuit with a hamburger.

5-Can Chili Topping

Combine a can of chili with beans, a drained can of mixed vegetables, a drained can of whole kernel corn, a can of diced tomatoes, and a can of green chilies in a pot. Heat through.

Baked Potatoes (4 Methods – Pick the one that works best for your schedule!)

Rub potatoes with olive oil, sprinkle with salt and pepper, and prick them with the tines of a fork.

  1. The original method for (crispy skins): Preheat oven to 425 degrees. Lay potatoes directly on the rack or place on a baking sheet. Bake for 45-60 minutes.
  2. The traditional method (soft skins): Preheat oven to 435 degrees. Wrap potatoes in tin foil. Lay potatoes directly on the rack or place on a baking sheet. Bake for 45-60 minutes.
  3. The quickest method (soft skins): Place potatoes in a glass dish and microwave for 5 minutes. Turn over and microwave another 3-5 minutes.
  4. The working-girl method (soft skins): Wrap potatoes in tin foil and place in slow cooker. Cook on low for low for 8-10 hours.

Top with chili, sour cream, chives or green onions, cooked and crumbled bacon, and cheddar cheese.

Broiled Chicken Cordon Bleu

Place 4 chicken breasts on the rack of a broiler pan. Broil 4 inches from the heat for 3 minutes. Turn and broil 3 minutes on the other side. Brush with 1/4 cup of melted butter. Continue turning and basting about 4 minutes.

Place a slice of deli meat on each chicken breast. Broil for 1-2 minutes. Spread 1 Tbsp of honey mustard dressing over each. Top with a slice of deli cheese. Broil for 30 seconds.

Note: You can do them all the same if you want, as in all with ham and Swiss, for example. I like to make them all different so it feels like a different meal when we reheat leftovers the next day. Plus, I prefer stronger flavored cheeses, like sharp cheddar and Monterey Jack, while my boyfriend prefers milder ones, like mozzarella and Swiss. With a variety to choose from, it kind of feels like we went out for dinner at a restaurant!

Seasoned Cube Steaks

Combine 1 cup of soy sauce, 1 tsp of dried minced garlic, and 1 tsp of dried minced onion in a large Ziplock bag. Add 4 cube steaks. Seal bag and turn to coat. Refrigerate for 30-45 minutes, turning once.

Drain and discard marinade. Place steaks on a greased broiler pan. Broil 4 inches from the heat for about 4 minutes on each side. Serve with mixed vegetables and rice or baked potatoes.

Cheese Wedges

Cut a package of extra sharp cheddar cheese into 1/2 inch slices. Cut each slice in half diagonally. Combine 1/3 cup of seasoned dry bread crumbs and 1/2 tsp of crushed red pepper flakes in a shallow bowl. [Note: You can omit crushed red pepper flakes if you don’t like spice.] Beat an egg in another bowl. Dip cheese triangles into egg, then in crumb mixture.

Place on a greased baking sheet. Broil 4 inches from the heat for 2-3 minutes. Serve cheese wedges warm with pizza sauce for sipping.

Strawberry Banana Shakes

Place 2 Tbsp of milk, 1/2 cup of strawberry ice cream,  and 1/2 firm banana (sliced) in a blender. Cover and process until smooth. Pour into glasses. Garnish with whipped cream and a strawberry, if desired.

SHOPPING LIST:

Extra sharp cheddar cheese (9 oz)

4 thin slices of deli cheese (I got one Swiss, one mozzarella, one Monterey Jack, and one cheddar)

Whipped cream

Sour cream

Eggs

Tube of large refrigerated biscuits

Bananas

Strawberries

Chives or green onions

Potatoes (about 20)

4 cube steaks (1 1/4 lbs)

2 lb ground beef

4 boneless skinless chicken breast halves

4 thin slices of deli cold cuts (I got 2 ham and 2 turkey)

Bacon

Strawberry ice cream

Can of pizza sauce

Can of chili with beans

2 cans of mixed vegetables

Can of whole kernel corn

Can of diced tomatoes

Can of green chilies

Soy sauce

Honey mustard salad dressing

Rice

Envelope of onion soup mix

Crushed red pepper flakes

Dried minced garlic

Dried minced onion

Seasoning salt

[Also needed: Seasoned bread crumbs, Milk, Butter]