Breakfast: Pancakes or Waffles with Blueberry Sauce Supreme
Lunch: Green salad with Thousand Island or French Salad Dressing or Broccoli Waldorf Salad, pear or watermelon
Dinner: Savory Roast Chicken with rice and Sauteed Mushrooms or Sausage Spaghetti Spirals with salad, sugar snap peas/watercress
Melt 1/4 cup of butter in a skillet. Add 1 lb of sliced fresh mushrooms, 1 Tbsp of lemon juice, and 1 Tbsp of soy sauce. Saute for 6-8 minutes.
- Preheat waffle iron. Beat 2 eggs in a large bowl with a hand beater until fluffy. Beat in 2 cups of all-purpose flour, 1 3/4 cups of milk, 1/2 cup of vegetable oil, 1 Tbsp of sugar, 4 tsp of baking powder, 1/4 tsp of salt, and 1/2 tsp of vanilla extract.
- Spray preheated waffle iron with nonstick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
- STEP 1
Preheat oven to 200 degrees. Have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together 1 cup of all-purpose flour, 2 Tbsp of sugar, 2 tsp of baking powder, and 1/2 tsp of salt. Set aside.
- STEP 2
In a medium bowl, whisk together 1 cup of milk, 2 Tbsp of melted unsalted butter (or oil), and 1 egg. Add dry ingredients to milk mixture. Whisk until just moistened. The key is to not overmix. A few small lumps here and there are fine.
- STEP 3
Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
- STEP 4
For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
- STEP 5
Cook 1-2 minutes. Flip carefully with a thin spatula, and cook 1-2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You’ll have 12-15 pancakes.) Serve warm, with desired toppings.
Blueberry Sauce Supreme
Combine 1/2 cup of sugar, 1/4 cup of orange juice concentrate, and 2 Tbsp of cornstarch in a pot. Stir until smooth. Add 3 cups of fresh or frozen blueberries and bring to a boil. Boil for 2 minutes, stirring constantly.
Serve on top of pancakes, waffles, ice cream, granola/yogurt, muffins, pies, cheesecake, desserts…
Thousand Island Dressing
Combine 2 cups of mayonnaise, 1/4 cup of chili sauce, and 1/4 cup of pickle relish in a bowl. Store in the refrigerator.
Salad Suggestion: Lettuce, leeks, okra, persimmons, pineapple, and roasted pumpkin seeds. Leftover nuts, seeds, cheese, dried fruit
Salad Suggestion: Lettuce, spinach, snow peas, apple, tangerine, and figs. Leftover nuts, seeds, cheese, dried fruit.
Broccoli Waldorf Salad
Combine 6 cups of broccoli florets, a large chopped red apple, 1/2 cup of raisins, and 1/4 cup of chopped pecans in a large serving bowl. Drizzle with 1/2 cup of coleslaw dressing. Toss to coat. Refrigerate leftovers.
Savory Roast Chicken
Preheat oven to 375 degrees. Place a broiler/fryer chicken breast side up on a rack in a shallow roasting pan. Combine 2 Tbsp of melted butter, 3 Tbsp of lemon juice, and either 1 Tbsp of minced fresh savory or 1 tsp of dried savory. Brush over chicken. Bake, uncovered, for 1 1/2 hours, basting occasionally with the pan dripping.
Sausage Spaghetti Spirals
Preheat oven to 350 degrees. Cook 1 lb bulk Italian sausage and a chopped green pepper over medium heat in a skillet. Drain. Stir in 5 cup of cooked spiral pasta and a jar of meatless spaghetti sauce. Mix well.
Transfer to a greased baking dish. Cover and bake for 25 minutes. Uncover. Sprinkle with 1 1/2 cups of mozzarella cheese. Bake 5-10 minutes longer.
Mozzarella cheese (6 oz)
LOTS of lettuce (like 3 bundles or 3 mixed boxes), plus a bag/box of spinach
Broccoli florets (enough for 6 cups)
Snow peas and sugar snap peas
1 lb mushrooms
2 red apples
Blueberries (3 cups worth – fresh or frozen)
1 lb bulk Italian sausage
Broiler/fryer chicken (2.5 – 3 lbs)
Orange juice concentrate
Jar of meatless spaghetti sauce (28 oz)
Old-fashioned rolled oats
Raw pumpkin seeds
Fresh or dried savory
[Also needed: butter, lemon juice, pecans, raisins, mayonnaise, relish, sugar, cornstarch, soy sauce]