the ground beef with the onion, salt, pepper and garlic salt in a skillet, stirring until the ground beef is crumbly; drain.Add the soup; mix well.Prepare the shells
and cheese using the package directions.Stir into the ground beef mixture.Heat to serving temperature.
with can or frozen corn cooked according to manufacturer directions and rolls.
BACON WRAPPED TURKEY BURGERS WITH FRENCH FRIES AND TOMATOES (1)
BBQ BACON WRAPPED TURKEY BURGERS
¼ lbs. ground turkey
tsp. black pepper
Tbsp. finely chopped red bell pepper
Tbsp. finely chopped onion
cloves garlic, minced
slices red pepper
a bowl, combine ground turkey, salt, pepper and egg.Add the cornstarch and mix
to blend well.Add the chopped red pepper, onion and the garlic.Let mixture sit for 30 minutes for flavors to blend.Shape
meat mixture into 4 even patties, not too thin.Wrap one slice bacon around each
patty.Secure with toothpick, if necessary.Place burgers on preheated barbecue.Brush with bbq sauce.BBQ over medium high heat, turning burgers over after 4 minutes.The total grilling time would be 10 to 12 minutes.Add red pepper.Serve burgers in preheated hamburger buns.
with French fries cooked according to manufacturer directions and tomatoes topped with pepper, feta cheese, and Worcestershire
PORK LOIN WITH WHITE RICE (2)
PINEAPPLE-GLAZED PORK LOIN
½ lbs. pork loin
can pineapple rings, reserve juice
tsp. dry mustard
tsp. ground ginger
tsp. ground paprika
Tbsp. brown sugar
Tbsp. lemon juice
rings, for garnish
green pepper rings, for garnish
excess fat from pork loin.Place loin on a rack in a baking pan.Make glaze:Drain pineapple.Reserve about ½ cup of the juice.In a small saucepan, mix 1/3 cup juice,
the mustard, ginger, paprika, brown sugar, and lemon juice, and the cornstarch.Bring
to a boil, stirring.Set aside.Brush
pork loin with part of the glaze.Bake, uncovered at 350 degrees for about 1
hour and 15 minutes until meat is tender and inner temperature has reached 160 degrees.Brush with glaze several times during baking time.Turn pork loin once
during baking and brush underside with glaze.Let pork loin stand for 5 minutes.Slice meat across grain into slices.Arrange
pineapple and pepper rings around meat to serve.
with Minute rice cooked according to manufacturer directions.
DAY 4: GRILLED
FISH WITH GARLIC MAYONAISE AND ASPARAGUS(2)
GRILLED FISH WITH GARLIC MAYONAISE
fish steaks, 1-inch thick, 6 to 8 oz. each (halibut)
½ tsp. paprika
tsp.ground red pepper
garlic, paprika, red pepper, and salt in blender or processor.Add ¼ cup mayonnaise.Process until garlic is minced and mixed into sauce.Add remaining mayonnaise and process until smooth.Spread 1 to 2 tsp.
sauce on each side of each fish steak.Grill in very hot skillet 4 to 5 minutes
until lightly browned.Turn.Brown
other side, 4 to 5 minutes.For well-done fish, lower heat.Grill 4 to 5 minutes longer.Arrange fish on platter or serving
and pepper to taste
Put a small amount of water to cover the bottom of a microwave safe flat dish.Add the asparagus, butter, and salt and pepper and microwave on high about ½ minutes.
DAY 5: PIZZA
½ tsp. active dry yeast
Tbsp. lukewarm water
½ to 3 cups all-purpose flour
Tbsp. granulated sugar
cup lukewarm water
Tbsp. olive oil
cups grated mozzarella cheese
½ cups sharp Italian cheese or Provolone cheese
cup Parmesan cheese
Tbsp. olive oil
tsp. dried basil leaves
to ½ tsp. red pepper flakes
yeast in 2 Tbsp. water.In a mixing bowl, combine 2 ½ cups flour, salt and sugar.Add the water, olive oil and dissolved yeast.Stir into a sticky dough, adding more flour, until a soft dough is formed.Knead
until smooth and elastic.Let rest while you prepare the filling.In a bowl, combine the three cheeses.Roll out one fourth
of dough into a 9 to 10 inch circle, flouring the board as needed.Brush with
oil.Sprinkle with basil and red pepper.Top half of dough with one-fourth cheese and pepperoni, if used.Fold
over dough to form a half circle.Seal edges.Place on oiled baking sheet.Brush with oil, sprinkle with basil, red
pepper and some cheese.Repeat with remaining pizza pockets.Bake at 450 degrees for 15 to 20 minutes until golden.Serve
AND DUMPLINGS (1)
1- 1 ½ lbs. boneless chicken breasts 1 tsp. salt ¼ tsp. pepper ½ c. chopped onion baby cut carrots ½
tsp. minced garlic (in water) ¼ tsp. marjoram ¼ tsp. thyme 1 bay leaf ½ c. white wine 1 c. sour cream 1
Tbsp. dry parsley 2 c. all purpose baking mix (like Bisquick) 2/3 c. milk
into chunks. Place chicken in crockpot and sprinkle with salt and pepper. Place onion, as many carrots as you want, garlic,
marjoram, thyme, bay leaf, and wine around the chicken in the crockpot. Cover, and turn crockpot on low for 6-8 hours. Remove
bay leaf. Stir in sour cream. Cover again, and turn control on high. Combine baking mix, milk, and parsley in a separate bowl
with a fork until well moistened. It will be a little lumpy, but don’t worry. Drop dough from a serving teaspoon over
the top of the chicken, starting around the edges. Cover and cook on high for an additional 30 minutes, or until dumplings
are cooked through.
* This is a crockpot/slowcooker recipe.
STEAK DIANE WITH CHEDDAR BAKED POTATOES AND PEAS (1)
2-2 1/2 lb. London broil steak, or your choice of individual steaks 1/4 tsp. pepper 1/4 tsp. salt 4 Tbsp.
butter 2 Tbsp. chopped green onions 1/2 tsp. dry (ground) mustard 1 Tbsp. lemon juice 1 1/2 tsp. Worcestershire
sauce 1 Tbsp. dried parsley
In a small skillet,
combine all ingredients (except beef), and cook for about 1-2 minutes, or until onions are cooked. (Don't burn the butter!)
Remove from heat.
Spray grill surface with a light coating of non-stick cooking spray. Light the grill.
to desired doneness, basting frequently, about 6-8 minutes per side. (You be the judge!) Let stand 2-3 minutes before slicing,
which is done on the diagonal. Serve immediately.
can or frozen peas cooked according to manufacturer directions.
BAKED POTATO SLICES 1 can cream of mushroom
soup 1/2 tsp. paprika 1/2 tsp. pepper 4 medium baking potatoes, cut into 1/4" slices (about 4 cups) 1 c. shredded
Preheat oven to 400 degrees.
In a small bowl, combine soup, paprika and pepper. In a greased
2-qt. oblong baking dish, arrange potatoes in overlapping rows. (If you don't have a baking dish this size, improvise with
another). Sprinkle with cheese, then spoon soup mixture over the cheese. Cover with foil, and bake for 45 minutes. Remove
foil and bake an additional 15 minutes, or until potatoes are fork-tender. Serve immediately.
STRAWBERRY CREAM CAKE
1 yellow cake mix 5.1 oz. box instant vanilla pudding 8 oz. cream
cheese, softened 2 1/2 c. milk 1 lb. strawberries, sliced thin 1/3 c. sugar 8 oz. whipped topping, thawed
Prepare the cake according to manufacturer's directions, and pour into a lightly greased
9x13x2 inch pan. Bake as directed. Allow to fully cool.
Place the strawberry slices in a medium bowl, add the sugar,
and stir to evenly coat. Set aside.
Mix the pudding with the 2 1/2 c. milk, and beat in the softened cream cheese.
(It will have some small lumps in it, but don't worry). Spread this thickened mixture evenly over entire cake surface.
the strawberries into a colander to remove excess juice. Spoon the strawberries over top of the pudding mixture. Spread with
the whipped topping.
Refrigerate until ready to eat, and store any leftovers there as well.
1 pound ground beef
1 ¼ lbs. ground turkey
4 slices bacon
1 ½ lbs. pork loin
4 fish steaks, 1-inch thick, 6 to 8 oz. each (halibut)
1-1 ½ lbs. boneless chicken breasts 2-2
1/2 lb. London broil steak, or your choice of individual steaks
2 Tbsp. butter
3 cups grated mozzarella cheese
1 ½ cups sharp Italian cheese or Provolone cheese
1 cup Parmesan cheese
1 c. sour cream
2/3 c. milk
4 Tbsp. butter
8 oz. cream cheese, softened 2 1/2 c. milk 8 oz. whipped topping, thawed
1 c. shredded cheddar cheese
FRESH VEGETABLES AND FRUITS
1 small onion, chopped
4 Tbsp. finely chopped red bell pepper
2 Tbsp. finely chopped onion
2 cloves garlic, minced
4 slices red pepper
green pepper rings, for garnish
3 cloves garlic
12 asparagus spears
½ c. chopped onion
baby cut carrots
½ tsp. minced garlic (in water)
4 medium baking potatoes, cut into 1/4" slices (about 4 cups)
1 lb. strawberries, sliced thin
1 (10-ounce) can cream of mushroom soup
1 package Velveeta shells and cheese
frozen or can corn
1 can pineapple rings, reserve juice
pineapple rings, for garnish
½ cup mayonnaise
½ c. white wine 2 c. all purpose baking mix (like
Bisquick) 2 Tbsp. chopped green onions
1 can cream of mushroom soup 1 yellow cake mix 5.1
oz. box instant vanilla pudding
can or frozen peas
BAKING SUPPLIES THAT YOU NEED BUT MAY ALREADY HAVE