Blueberry Fest! (Dinner for Two Week 27)

Breakfast: High Protein Apple Squares or Healthy Glazed Lemon-Blueberry Scones

Lunch: Leftovers + apricot or cantaloupe

Dinner: BBQ Beef Patties with potatoes and purple cabbage or carrots or Chicken Nugget Casserole with spaghetti and salad

Dessert: Gluten-Free Blueberry Cobbler

Gluten-Free Blueberry Cobbler

Preheat oven to 400 degrees.  In a large bowl gently toss together 16 oz of fresh or frozen blueberries, 1/4 cup of sugar, 1 Tbsp of cornstarch and 1 Tbsp of lemon juice.  Pour into a buttered baking dish. Grind enough slivered blanched almonds in a food processor to equal 1 cup or measure out 1 cup of almond meal. In another bowl mix together ground almonds/almond meal, 4 Tbsp of butter, 1/4 cup of sugar, an egg and a pinch of salt until well combined.  There’s really no simple way to spread the mixture on top of the blueberries, so I recommend just digging in with your fingers and spreading across the top as evenly as possible.  Bake for 25-35 minutes.  Let cool at least 10 minutes before eating.  Serve hot or at room temperature with vanilla ice cream!

High Protein Apple Squares

Preheat oven to 350 degrees. Prepare a baking pan with nonstick cooking spray. Combine 1 cup of vanilla whey protein powder, 1/2 cup of buckwheat flour, 2 tsp of cinnamon, 1/4 tsp of cloves, 1/8 tsp of cardamom, 1/8 tsp of nutmeg, and 2 tsp of baking powder in a large bowl.

Combine 6 packets of Stevia, 3/4 cup of fat-free cottage cheese, 2 tsp of vanilla extract, and 1/2 cup of egg whites (about 4 eggs-worth) in a separate bowl. Look to see if your vanilla whey protein powder is sweetened. If it isn’t, you will need to add more Stevia. Mix well to combine. There will be lots of cottage cheese chunks and yes, they will be visible in the squares after they are baked. This is precisely the kind of thing that would gross my boyfriend out so I would throw it all in a blender to smooth everything out.

Remove the core of a tart apple and using either a box grater with large holes or a food processor, grate the apple into a bowl. Set aside. Pour the dry ingredients into the wet ingredients and stir to incorporate evenly. Finally, pour the apple into the bowl and stir again to combine.

Pour the batter into the prepared pan and bake for 20 minutes.

Let the pan cool slightly, then remove the entire cake from the pan and cut into 16 squares.

Healthy Glazed Lemon-Blueberry Scones

Preheat oven to 400°F. Spray a baking sheet with nonstick spray.

Put 1 cup of all-purpose flour, 1 cup of whole wheat flour, 1 Tbsp of sugar, 1 Tbsp of baking powder, 1/2 tsp of baking soda, 1/4 tsp of salt and 1 Tbsp of lemon zest in the bowl of a food processor or into a medium mixing bowl and pulse or stir until well blended. Add 1/4 cup of chilled and cubed butter and 1/4 cup of olive or canola oil and pulse or stir with a wire whisk or fork until crumbly. If you’re using a food processor, transfer the mixture to a medium bowl.

Add 3/4 cup of milk or buttermilk and 1 cup of fresh or frozen berries and stir gently just until the dough is combined.

Pat the dough into a circle that is about 1” thick and 8”-9” in diameter on the cookie sheet. To get a brown, crunchy top, brush them with a little milk and sprinkle with sugar. Cut the circle into 8 wedges with a knife or pastry cutter and separate them on the sheet so that they are at least an inch apart.

Bake for about 20 minutes. Remove from oven.

To add glaze, stir together 2 Tbsp of lemon juice and 1 cup of powdered sugar in a small bowl until well-blended. Feel free to add more/less powdered sugar to make the glaze your desired consistency. Brush or drizzle glaze on top of scones, and serve.

Chicken Nugget Casserole

Preheat oven to 350 degrees. Place a package of frozen chicken nuggets in a greased baking dish. Sprinkle with 1/3 cup of grated Parmesan cheese. Top with a can of spaghetti sauce, 1 cup of shredded mozzarella cheese, and 1 tsp of Italian seasoning.

Cover and bake for 30-35 minutes.

Serve with spaghetti and salad.

Salad suggestions: Mixed greens with pepper (purple ones are fun!), artichoke hearts, cape gooseberries, kiwi, and grapefruit.

BBQ Beef Patties

Preheat oven to 375 degrees. Combine an egg, 1/4 cup of BBQ sauce, 3/4 cup of crushed Cornflakes, and 1 tsp of salt in a bowl. Add 1 lb of ground beef and mix well. Shape into four oval patties, about 3/4 inch thick. Place in a greased baking pan. Spread with 1/4 cup of BBQ sauce.

Bake, uncovered, for 25-30 minutes. Drain.

SHOPPING LIST:

Parmesan cheese

Mozza cheese (4 oz)

Cheddar cheese (12 oz)

Fat-free cottage cheese

Eggs

Purple cabbage

6 carrots

Pepper

Lettuce

Arugula

Cape gooseberries

Kiwi

Grapefruit

6 apricots

Cantaloupe

Apple (tart one like Granny Smith or Northern Spy)

Fresh/frozen blueberries

1 lb ground beef

Pkg of frozen chicken nuggets

Vanilla ice cream

Can of spaghetti sauce (26.5 oz)

Can of refried beans (16 oz)

Can of artichoke hearts

BBQ sauce

Salsa

Italian seasoning

Cloves

Buckwheat flour

Long grain rice

Spaghetti noodles

[Also needed: salt, crushed Cornflakes, cinnamon, cardamom, nutmeg, baking powder, Stevia, vanilla, sugar, cornstarch, lemon juice, almonds/almond meal, butter, coconut flakes, rolled oats, chia seeds, mixed nuts, mixed dried fruit, allspice]

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Apple Cinnamon Breakfast Bars (Dinner for Two Week 19)

Breakfast: Pineapple Ham Bake, Apple Cinnamon Breakfast Bars, or Yogurt

Lunch: Leftovers + prunes, figs, grapes, raisins

Dinner: Italian Flank Steak, Mini Sausage Pizzas, or Honey Mustard Chicken, rice or potatoes with onion, parsnip and shallot

Dessert: Key-Lime Avocado Pie

Italian Flank Steak

Combine 2 envelopes of fat-free Italian salad dressing mix, 2 Tbsp of vegetable oil, and 1 Tbsp of lemon juice. Brush onto both sides of a 1 lb flank steak. Place in a shallow dish. Cover and refrigerate for at least 8 hours.

Grill over hot heat for 3 minutes per side.

Mini Sausage Pizzas

Preheat oven to 425 degrees. Cook 1 lb of bulk pork sausage in a large skillet over medium heat. Drain well. Beat 2 5 oz jars of sharp American cheese spread, 1/4 cup of butter, and 1/4 tsp of cayenne pepper in a small mixing bowl. Stir in sausage. Split 12 English muffins. Spread cheese mixture on cut sides of each muffin half.

Place on a baking sheet and bake for 8-10 minutes.

This pizzas freeze really well. Wrap them individually and freeze for up to 2 months. When ready to eat, unwrap, place on a baking sheet, and bake at 425 degrees for 10-15 minutes. 

Key-Lime Avocado Pie

To make the crust: In a food processor, combine 3/4 cup of shredded unsweetened coconut, 1/4 cup of unsalted macadamia  nuts, 1/2 tsp of lime zest, and 1/8 tsp of salt, and chop coarsely. Add 1 tsp of lime juice and 1/2 cup of chopped dates and process until it sticks together. Sprinkle a 9″ pie plate with 2 Tbsp of coconut and pat the crust on top and up the sides of the plate. Chill while making filling.

To make filling: Combine 1 1/2 cup of avocado, 1/3 cup of fresh lime juice, 1/3 cup of honey or agave, 4 Tbsp of refined coconut oil, and 1/4 tsp of salt in a blender. Blend until smooth. You may have to add more lime juice and honey/agave depending on the moisture in the avocado. If it needs more liquid, I recommend adding equal parts of both. Adjust flavors to taste. Pour over crust and chill 4-6 hours. Garnish with zest of half a lime and some lime slices.

Note: Unrefined coconut oil can be used, but it will give the pie a more coconut flavor. I prefer it that way, but some like the traditional key-lime flavor better. 

Apple Cinnamon Breakfast Bars

Preheat oven to 375 degrees. Line a baking pan with parchment paper so that the paper comes over the sides. (You’re going to lift it up later to easily remove the bars from the pan without making a mess.)

Mix 1/2 cup of vanilla whey protein powder, 1/4 cup of your choice of flour, 1/2 cup of rolled oats, 1/2 cup of spelt flakes, 1/3 cup of spelt bran, 1/4 cup of wheat germ, 1/2 tsp of sea salt, 2 tsp of cinnamon, 1/4 tsp of nutmeg, 1/8 tsp of cardamom, 1/8 tsp of allspice, 1/2 cup of organic dried apples and 1/2 cup of peeled and grated apple in one bowl.

Mix 2 Tbsp of honey or agave, 1/2 cup of unsweetened applesauce, 2 Tbsp of melted coconut butter, and 1 tsp of vanilla in another bowl.

Combine well by stirring with a spoon. The batter should be chunky.

Pour the batter into the lined baking pan and use another piece of parchment and even off the surface.

Bake for 20 minutes.

Remove the pan from the oven and lift the parchment paper ‘handles’ out. Allow the bars to cool for about 15 minutes and then slice into 8 even rectangles.

Pineapple Ham Bake

Preheat oven to 350 degrees. Combine 2 undrained cans of crushed pineapple, 2/3 cup of packed brown sugar, 1 Tbsp of vinegar, and 2 tsp of ground mustard in an ungreased baking dish. Mix well. Cut 1 lb of fully cooked ham into bite-size pieces. Stir into pineapple mixture. Bake, uncovered, for 30-40 minutes. Serve with a slotted spoon.

Honey-Mustard Chicken

Flatten 4 chicken breasts to 1/4 inch thickness. Combine 1 cup of dry bread crumbs and 1 tsp of Dijon mustard in a shallow bowl or pie plate. Combine 3 Tbsp of honey and 2 Tbsp of Dijon mustard in another shallow bowl or pie plate.  Dip chicken in honey-mustard mixture and then coat with crumbs.

Cook chicken in 2 Tbsp of butter in a nonstick skillet over medium heat on both sides for about 8 minutes.

SHOPPING LIST:

Yogurt

Gluten-free pie crust (9″)

12 English muffins

Bread

Onion

3 parsnips

2 avocados

Lrg bag of potatoes

Shallot

Prunes (6 loose or a container)

6 figs

Apple

4 limes (or 1 lime, plus lime juice)

Dates

Lemon (or lemon juice)

Grapes

1 lb flank steak

1 lb bulk pork sausage

4 boneless, skinless chicken breast halves

2 cans of crushed pineapple (8 oz each)

Dried apples (organic preferably)

Raisins

Spelt flakes

Spelt bran

Allspice

2 envelopes of fat-free Italian salad dressing mix

Coconut butter

Refined coconut oil

2 jars of American cheese spread [like Cheez Whiz] (5 oz ea)

Frozen blueberries

[Also needed: lemon juice, vegetable oil, shredded (unsweetened) coconut, unsalted macadamia nuts, dry bread crumbs, ground mustard, salt, Dijon mustard, vanilla whey protein powder, honey, flour, rolled oats, cinnamon, nutmeg, butter, sea salt, wheat germ, cardamom, brown sugar, agave nectar/syrup, vanilla, cayenne pepper, vinegar, unsweetened applesauce]

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]

Tangy Pork Tenderloin (Dinner for Two Week 2)

Breakfast: Smoothie and/or Omelette

Lunch: Burrito, Reuben spread and cocktail rye bread and a Plum or Pommegranate

Dinner: Pork Tenderloin and Potatoes or Tuna Casserole and Beets

Two Meals One Pot [Take Two]

Combine 2 cans of chili with beans, 2 cans of drained mixed vegetables, 2 drained cans of whole kernel corn, 2 cans of diced tomatoes, 2 cans of green chilies in a pot, and 2 dashes of chili powder. Heat through.

a) Zap a tortilla in the microwave for 15-30 seconds. Scoop chili mixture onto tortillas and wrap up burrito-style! Add any leftover vegetables, beans, cheese, or toppings you have lying around, if you want to. It’s good with just the chili mixture too though!

b) Beat 2 eggs with a splash of milk. Spoon a couple scoops of chili mixture into a coated pan or a non-stick egg pan. After 30 seconds, pour the egg mixture on top. Do not touch it for one minute. Flip it over. If you have any leftover cheese, add it at this stage. Let cook for another mixture. Use your flipper to fold it in half and slide onto the plate.

Swiss Tuna Bake

  1. Preheat oven to 350 degrees. Combine 4 cups of cooked egg noodles, 1 1/2 cups of shredded Swiss cheese, 1 cup of mayonnaise, and a can of drained and flaked tuna in a large bowl. Spread 1/2 cup of seasoned bread crumbs into a greased baking dish. Spread noodle mixture over crumbs. Sprinkle with 1/2 cup more of seasoned bread crumbs. Bake, uncovered, for 20 minutes.

Tangy Pork Tenderloin

  1. Place 2 1lb pork tenderloins in a large Ziplock bag or shallow glass container. Combine 2/3 cup of honey, 1/2 cup of Dijon mustard, 1/2 tsp of chili powder, and 1/4 tsp of salt in a bowl. Set aside 2/3 cup. Pour remaining marinade over pork. Turn to coat. Seal or cover and refrigerate for at least 4 hours, turning occasionally.
  2. Drain and discard marinade. Grill pork, covered, over indirect medium heat for 8-9 minutes on each side. Warm the reserved sauce in a pot and serve with pork.

Reuben Spread

  1. Chop 1 lb fully cooked ham. Shred 4 cups of Swiss cheese. Drain an 8 oz can of sauerkraut. Combine ham, cheese, sauerkraut, and 1/2 cup of Thousand Island salad dressing in a glass bowl. Cover and microwave for 1 to 1 1/2 minutes, stirring once. Serve on cocktail rye bread.

Cherry Berry Smoothies

  1. Combine 1/3 cup of cherry juice, 2.5 oz of vanilla yogurt, 1/3 cup of frozen unsweetened raspberries, 6 seedless red grapes, and 1 tsp of sugar in a blender. Cover and process until well blended. Pour into a glass. Drink immediately.

SHOPPING LIST:

Vanilla yogurt

1.5 lb Swiss cheese

Eggs

Cherry juice

Cocktail rye bread

Seasoned bread crumbs

Tortillas

Seedless red grapes

6 plums

4 pommegranates

6 potatoes

6 beets

2 1lb pork tenderloins

1 lb deli ham

Frozen unsweetened raspberries

8 oz can of sauerkraut

2 cans of chili with beans

2 cans of mixed vegetables

2 cans of whole kernel corn

2 cans of diced tomatoes

2 cans of green chilies

6 oz can of tuna

Egg noodles

Vanilla whey protein powder

Oats

Chili powder

Thousand Island dressing

Dijon mustard

Mayonnaise

Baking powder

[Also needed: honey, salt, sugar]