Too Busy to Be Unprepared
1 bar cream cheese, softened
1 package Ranch Dip powder
2 cups sharp cheddar, shredded
1 pint sour cream
1 package bacon, cooked and crumbled
Mix all together and cook in 13×9 baking dish (covered with foil) at 400 degrees for 30 minutes (take foil off for last five minutes). Serve with Fritos Scoops (or celery if you are keto, haha! Angela, that was funny!)
From my friend Fran’s podcast Rambling Through Everyday Life with her friend, Angela
1 bunch green onions, coarsely chopped
1 c. pineapple juice
1 T. sugar
2 T. soy sauce
1 T. teriyaki sauce
1 T. canola oil
1 t. salt
2 t. freshly peeled and grated ginger root
3/4 t. allspice
1/4 t. crushed red pepper
4 boneless, skinless chicken breast halves, cut into 1 1/2 inch pieces
16 medium fresh mushrooms
1 red pepper, cored, seeded and cut into 1 1/2 inch pieces
16 cherry tomatoes
1 red onion, peeled and cut into 8 wedges
1 large yellow bell pepper, cored, seeded and cut into 1 1/2 inch pieces
14-16 skewers
In a food processor, combine soy sauce, teriyaki, oil, green onions, sugar, pineapple juice, ginger, allspice, salt, and crushed red pepper and purée.
Pour over chicken pieces in a glass container. Marinate overnight in the refrigerator.
Place the chicken, bell peppers, mushrooms, tomatoes and onions alternately on skewers. Grill over medium heat for 10 minutes, turning once. Make sure the chicken is no longer pink in the center. Adapted from Oxford Street’s Pineapple Chicken recipe and Colorado Collage cookbook.
Grocery List
green onions
pineapple juice
sugar
soy sauce
teriyaki sauce
canola oil
salt
ginger root
allspice
crushed red pepper
chicken breasts
mushrooms
red bell pepper
cherry tomatoes
red onion
yellow bell pepper
Approximate Cost: $8.65
2 bags pretzel sticks
1 bag white Wilton candy melts
1 bag red Wilton candy melts
1 shaker of sprinkles
1 sheet parchment
1 sandwich baggy
12 gift bags and 1 yd. ribbon
Groceries
pretzel sticks
white Wilton candy melts
red Wilton candy melts
sprinkles
parchment
zip lock bag
gift bags
ribbon
Approximate Cost: $12.00 ($1/ bag)
2 large cucumbers
1/8 t. ginger
1/2 cup soy sauce
1/2 cup coconut milk
1/2 cup Sesame salad dressing from Costco
1/2 cup chunky peanut butter
4 garlic cloves, minced
1 teaspoon sesame oil
1/2 to 1 teaspoon dried crushed red pepper
1/2 teaspoon salt
1 (16-ounce) whole wheat angel hair pasta, cooked
1 red bell pepper, cut into matchsticks
4 oz. shredded fresh carrots
6 green onions, cut diagonally into 1 1/2-inch pieces
Peel cucumbers; cut in half lengthwise, removing and discarding seeds. Cut cucumber halves into half-moon-shaped slices.
Whisk together soy sauce, ginger, coconut milk, sesame dressing, chunky peanut butter, garlic, crushed red pepper, salt and sesame oil in a large bowl; add cucumber, pasta, carrot, red bell pepper and onions, tossing to coat. Cover and chill 8 hours, if desired. (Optional: Add bean sprouts and chicken, cabbage, snow peas, asparagus, zucchini, hard boiled egg, shrimp, pork or beef.) Garnish with cilantro and crushed peanuts or toasted sesame seeds. Yummy! From my friend and neighbor, Cynthia.
Grocery List
cucumbers
ginger
soy sauce
coconut milk
Asian salad dressing
chunky peanut butter
garlic
sesame oil
crushed red pepper
salt
whole wheat angel hair pasta
red bell pepper
carrots
green onions
Approximate Cost: $5.25
6 cups ripe peaches, peeled and puréed
6 eggs, lightly beaten
2-1/2 c. sugar
2 T. all-purpose flour
1 T. vanilla extract
1/8 t. salt
4 c. whole milk
3 c. heavy cream
In a blender, purée 6 c. of the peaches. In a separate large bowl, whisk together the eggs, sugar, flour, vanilla and salt until well blended. Set aside.
In a large, heavy saucepan over low heat, heat the milk and cream, just until it begins to steam. Slowly add the bowl of the egg mixture. Continue to cook over low heat, stirring constantly, until mixture is thick and smooth. Remove from heat and add the puréed peaches. Stir well. Refrigerate overnight.
Pour into a large ice cream maker and follow the directions for your machine. If you like fruit chunks, instead of puréeing all the peaches, only do half and add 3 cups of chopped peaches about 15 minutes before the cycle is done.
Grocery List
peaches
eggs
sugar
flour
vanilla extract
salt
whole milk
heavy cream
Approximate Cost: $6.49
1 pkg. frozen loaf bread dough with three loaves
3 T. flour
1 1/2 lb. ground chuck, cooked completely
1 small pkg. pepperoni
1 pkg. sliced roast beef (in the lunch meat dept.)
1 pkg. sliced turkey
1 pkg. sliced ham
1 pkg. Genoa salami (optional)
9 slices cheddar cheese (we like sharp)
9 slices provolone cheese
9 slices Colby cheese
1 1/2 c. Parmesan cheese
Let frozen loaves rise according to package. Roll each loaf out flat in a rectangular shape (about 12 by 4 inches on 3 T. flour that is spread out on the surface. In the center of the dough (with an inch and a half-edge exposed all around), layer 8 oz. cooked hamburger, 9 sliced pepperoni, 3 slices Colby, 7-8 slices roast beef, 3 slices cheddar, 7-8 slices turkey, 5 slices salami, 3 slices provolone, 7-8 slices ham.
Fold dough over to cover the whole length of it–pinch it together carefully, trying not to have any holes in the dough covering. Pinch both ends together and fold once or twice.
Flip the roll over onto a greased cookie sheet. Sprinkle with Parmesan cheese on top.
Repeat the above for the other two rolls (each with a separate cookie sheet). Let dough rise for one hour in warm oven (110 degrees).
Cook for 30-35 minutes at 350 degrees. Slice and serve with marinara sauce. Serves 15-20 people.
Grocery List
frozen loaf bread dough
flour
ground chuck
pepperoni
roast beef
turkey
ham
Genoa salami
cheddar cheese
provolone cheese
Colby cheese
Parmesan cheese
Approximate Cost: $22.35
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