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.
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.
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.
8 oz process cheese (like Velveeta)
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)
Chicken in a Bisket crackers
Mashed potato flakes
Pkg of watermelon gelatin
Mini chocolate chips
Gluten-Free Corn Flour
[Also needed: seasoned bread crumbs, olive oil, vegetable oil, honey, salt, butter]