Kenneth Lekashman

Date    Breakfast       Lunch   Dinner
Saturday        Shrimp Omlette/Coffee   Jack in the Box/soda    Chili/water
Sunday  Cereal  Pizza   Chicken Strips
Monday  Toast   Turkey Sandwich Lasanga
Tuesday Cereal  Roast beef sandwich     Pizza
Wednesday       Cereal  Salad   Jack in the box burger
Thursday        Toast   Chicken Curry   Roast beef sandwich


Recipe: Baby back ribs-
Ingredients

    * 2 whole slabs pork baby back ribs

Dry Rub:

    * 8 tablespoons light brown sugar, tightly packed
    * 3 tablespoons kosher salt
    * 1 tablespoon chili powder
    * 1/2 teaspoon ground black pepper
    * 1/2 teaspoon cayenne pepper
    * 1/2 teaspoon jalapeno seasoning
    * 1/2 teaspoon Old Bay Seasoning
    * 1/2 teaspoon rubbed thyme
    * 1/2 teaspoon onion powder

Braising Liquid:

    * 1 cup white wine
    * 2 tablespoons white wine vinegar
    * 2 tablespoons Worcestershire sauce
    * 1 tablespoon honey
    * 2 cloves garlic, chopped

Directions

Preheat oven to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Place each slab
of baby back ribs on a piece of heavy-duty aluminum foil, shiny side
down. Sprinkle each side generously with the dry rub. Pat the dry rub
into the meat. Refrigerate the ribs for a minimum of 1 hour. In a
microwavable container, combine all ingredients for the braising
liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each
slab and pour half of the braising liquid into each foil packet. Tilt
the baking sheet in order to equally distribute the braising liquid.
Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid
to a simmer and reduce by half or until of a thick syrup consistency.
Brush the glaze onto the ribs. Place under the broiler just until the
glaze caramelizes lightly. Slice each slab into 2 rib bone portions.
Place the remaining hot glaze into a bowl and toss the rib portions in
the glaze.

*This recipe makes several batches of dry rub. If more rub is needed,
it can be extended by any amount, as long as the ratio of 8:3:1:1
remains the same.

Melissa Becker

24th-1st

Friday: Funfettii chocolate cupcakes, spegettii, garlic bread, juice (cranberry)

Sat: Cupcakes, Chicken Nuggets, fries, soda, chicken breast, broccolii

Sun: Cupcakes, Chicken strips, fries, soda, fish, tomatoes

Mon: Chinese food (chicken and noodles), soda, chicken breast, colliflower, juice (cranberry)

Tue: Chinese food (chicken and noodles), chicken breast, pear, artichoke, cranberry juice

Wed: chicken nuggets, fries, soda, ramen noodle soup (banana peppers added in it) apple

Thurs: poptart, soda, buritto, mashed potatoes, chicken breast, cranberry juice, broccolii

Fri: Chinese food (chicken and noodles), turkey burger, fries, pear



Notes: Only one day of the week did I have breakfast.

 

Philip Yi

9/25 Breakfast -none

Lunch -chicken sandwich with curly fries and sprite soda.

Dinner -Chicken Bake with Milk

 

9/26 Breakfast -none

Lunch -Salad with blue cheese dressing and water

Dinner -Korean BBQ short ribs with fresh lettuce rice and water

 

9/27 Breakfast -none

Lunch -Korean Curry with water

Dinner -Nothing

 

9/28 Breakfast -none

Lunch -none

Dinner -Teriyaki chicken plate with assorted vegetables and rice

 

9/29 Breakfast none

Lunch -Chipotle Burrito with pulled beef guacamole fresh salsa cheese sourcream and black beans

Dinner -nothing 

 

 

Perfect Basic Burger

1 egg 

1 lb ground beef

1/2 teaspoon salt

1/2 cup fine dry bread crumbs

1/2 teaspoon ground black pepper

 

 

1. Preheat grill to high heat and lightly oil

2. Medium bowl mix all ingrediants together and form 4 patties

3. Place patties into grill and cook to desired doneness.

 

Michelle Stevens

Saturday:

·         Fruity Pebbles

·         French Fries with a coke [lunch]

·         Peach Snapple.

·         Dinner: BBQ steak honeyed baked beans, cucumber salad, and a coke.

Sunday:

·         Fruity pebbles with banana

·         Fritos and a coke [lunch]

·         Arnold palmer [half lemonade half iced tea with lots of sugar]

·         Breakfast/dinner: chicken melt [grilled chicken chopped up and mixed with celery, mayonnaise, and onions.

Monday:

·         Fruity pebbles

·         Banana and raw steak with a coke

·         Dinner: chicken with hot peppers and alfredo sauce and noodles, a coke.

·         Lunch: ½ Togo’s turkey and salami sandwich with a coke.

Tuesday:

·         Raisin bran and almond cereal with milk.

·         Jalapeno  cheddar cheetos with a dr. pepper.

·         A caramel chocolate bar with a coke.

·         Lunch/Dinner: Togo’s turkey and salami sandwich, with a coke.

Wednesday:

·         Fruity pebbles with milk and banana

·         Caramel bar and a coke

·         Togo’s turkey and salami with a dr. pepper.

·         Jalapeno cheetos.

 

Conclusion:

I need to change my diet.

 

Zach Karr

Food Journal

9/25
Nuts, hamburger, fries, cereal, Italian food
9/26
Quesadilla, cereal, pizza, burrito
9/27
Nachos, granola bars, quesadilla, fruits
9/28
Vegetables, 2 sandwiches, burrito
9/29
Fruits, 2 salads, Chinese food

Parker House Rolls
1. Scald 2 cups whole milk; make sure it doesn’t burn; if it does, start over with fresh milk.
2. Pour scalded milk over ½ cup sugar and ¼ cup butter in a very large bowl. Stir occasionally so that sugar completely melts. Cool to luke warm which you can test by dropping a tiny drop of mixture on inside of wrist. If it’s not too hot and too cold but about body temperature, it’s just right.
3. While scalded milk mixture cools, measure ¼ cup luke warm tap water into a glass measuring cup. Immediately add ½ teaspoon sugar and 1 envelope Fleischman’s yeast.
4. Slightly shake the cup to gently distribute yeast; if you put a spoon in to stir the mixture you’ll lose a lot of the sticky east on the spoon. Let sit for just about 10 minutes. Note that the sugar speeds up the yeast development; it’s important to realize that if the water is too hot it will kill the yeast and the rolls will taste OK but won’t rise.
5. Once the milk mixture is luke warm and yeast mixture has worked for 10 minutes, add the yeast mixture, scraping the cup to get it all, into the milk mixture.
6. Add almost 3 cups of pre-sifted flour; this results in a soft batter. Set aside to rise until double; be sure to cover.
Notes: Remember to visually line up where your batter should be on the side of the bowl to reach the double point. There are several methods of making batter rise. The main thing to remember it needs is a nice warm cozy place to rise—not in front of a g furnace door—for example you can place on a stool over a heat register away from drafts or warm a large oven then turning off the heat and placing the bowl covered on a high rack and put a large pan of very hot (not boiling) water underneath the rack.
7. After flour/milk/yeast mixture doubles, drop room temperature eggs into the middle of the batter, sprinkle 1-1/2 teaspoons salt over the batter, and blend well.
8. Add 3 cups pre-sifted flour a little at a time; stir until it gets too hard to stir and then work the flour in by hand. Have a pastry cloth ready with about ½ cup pre-sifted flour worked well into the cloth. When the dough clears the sides of the bowl but is still sticky, plop it out onto the cloth and knead it working in the flour on the cloth. The dough should be smooth and easy to handle; if it is not, add a bit more flour.
Note: Don’t add any more flour than you have to. Your dough should be smooth, non-sticky, and elastic when you are finished with these steps.
9. Put the dough into another large bowl that is well greased. Turn dough over once so surface picks up some of the grease to prevent little crusty spots on dough. Cover bowl with plastic wrap and then top with a cloth and put in refrigerator. Let sit overnight.
10. Roll out dough to about 1/3” thickness on a floured cloth and cut with a floured round cookie cutter.
11. Dip dough circles in a pan of warm melted butter to coat both sides. Fold over and pull slightly to elongate and fit loosely into a rectangular ungreased pan.
12. Let the rolls rise for about 3-4 hours; when doubled bake at 375 degrees for about 15 minutes.

 

Aaron Hamm

Food Journal

 

9/26:     Roast Beef Sandwich, water, nachos (2 plates), salad (Ranch dressing), popcorn chicken

9/27:     Cocoa Puffs, pretzels, peanut butter & jelly sandwich, Apple Jacks, sunflower seeds, water, nachos (2 plates), salad (Ranch dressing), popcorn chicken, pasta

9/28:     Ding-Dong, pretzels, pepperoni pizza (1 slice), chicken tender (1), chocolate milk, water, Gatorade (red), vanilla frappuccino

9/29:     Toaster’s Strudel (2), pretzels, peanut butter & jelly sandwich, sunflower seeds, fudgesicle (3), water, Gatorade (red), strawberry (1)

 

 

Recipe: Pot Roast

 

Ingredients:         3 lb. Eye of Round Roast
3 large potatoes
5 carrots
1 can Campbells Cream of Onion Soup
1/2 can water
Salt and Pepper

Instructions:        Prepare potatoes and carrots by slicing thinly and soaking in water for fifteen minutes. Rinse roast. Place thinly sliced potatoes and carrots in bottom of crock-pot. Place roast on top of potatoes and carrots. Pour one can of Cream of Onion soup over roast and add one half can of water. Salt and pepper to taste. Cook on low for 10 to 12 hours.

 

Lauren Burke

Lauren Burke
Food Journal
Saturday: Breakfast: coffee cakes, coffee
Lunch: No lunch
Dinner: Special dinner with my family: fries, bread, Beef Brisket
Sunday: Breakfast: Coffee Cakes, coffee
Lunch: Burger, grilled onions
Dinner: Chicken, Bread
Monday: Breakfast: Bagel, coffee
Lunch: Ice cream, grapes, granola
Dinner: Roast Beef sandwich
Tuesday: Breakfast: Bagel, coffee
Lunch: Doritos, granola, grapes, bread
Dinner: cheeseburger
Wednesday: Breakfast: Bagel, coffee
Lunch: Soup w/ pot stickers
Dinner: Pizza

Recipe:
Lefse

Lefse is a traditional Norwegian flat bread that is kind of like a tortilla. It was always made by my great grandmother, Amoo. I still use her special rolling pin, Lefse chip and potato ricer which are probably 70 to 80 years old.

Prepare the potatoes and basic lefse dough
• 5 lbs (2+ kg) or about 10 large potatoes
• 3/4 cup (6 oz) heavy cream
• 1/2 cup melted butter
(= 8 tablespoons or 1/4 lb or 1 stick) • 1-1/2 tablespoons sugar
• 2 teaspoons salt
• 4-5 cups all-purpose flour


Boil the Potatoes: There are two ways to boil the potatoes; both produce similar results, although peeled potatoes absorb some cooking water. Cooking without peeling is a little quicker and helps preserve nutrients.
[1] Peeled method. Peel and cube the potatoes. Place potato cubes in a large pot, cover with cold water, and bring to a boil. Add a teaspoon or two of salt. Reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes (russet potatoes cook faster than red ones). Remove pot from heat and drain the cooking water (save the water—it makes excellent soup stock).
[2] In-the-skin method. Scrub skins, then place potatoes in a large pot, cover with cold water and bring to boil. Boil gently until a sharp knife easily penetrates a potato, about 20-25 minutes (russet potatoes cook faster than red ones). Remove pot from heat, drain cooking water, and let potatoes cool enough to handle. Remove and discard peels.
Rice the Potatoes: While potatoes are still warm, use a ricer to mash them completely. Rice the potatoes in batches into a large pot or bowl. Then rice the potatoes a second time using a ricing disk with the smallest openings.
Add Butter and Cream: Add the cream, melted butter, sugar and salt to the riced (mashed) potatoes and mix thoroughly. (Some lefse-makers prefer vegetable oil rather than butter; use oil if you wish, but butter is more true to Stavanger-style lefse).
Refrigerate the Dough: Cover the dough and refrigerate overnight or NOT LESS THAN 10 to 12 hours. Take this commandment on faith.




Finish the lefse dough
After refrigerating overnight, 'finish' the potato dough with all-purpose flour either by hand or with a heavy-duty mixer. If by hand, sprinkle the working surface with flour and gently knead 2-1/2 to 3 cups all-purpose flour into the dough. If with a mixer, use a dough hook at Speed 2 (Kitchen Aid). Add 2 cups of flour to start, then about 1/4 cup at a time. Dough is ready when it remains slightly sticky but rather smooth and elastic. If using a mixer, it's easier to finish the dough in two batches.
Put dough on a lightly floured surface and divide it into two parts. Roll each part into a log-shaped roll about two inches in diameter (see photo). Slice each log of dough into 10-15 pieces. Cutting into 10 pieces will roll out to lefse rounds about 12 inches in diameter. Cutting the dough into 15 pieces will roll out to smaller rounds about 10 inches across.
Distribute dough pieces on cookie sheets (cover with plastic wrap or wax paper) and put the cookie sheets with dough into the refrigerator. It's time now to preheat your lefse griddle to 450-475 F. You will probably need to adjust the griddle temperature after baking your first lefse.
Roll out the lefse
Sprinkle your working surface with flour (best is a covered lefse board or pastry cloth). Take a piece of refrigerated dough and flatten it with your hand. Begin rolling gently from the center of the dough outwards with a 'sock'-covered, rilled rolling pin (see photo on right). With each rolling stroke, rotate the direction slightly so the dough spreads out evenly into a round shape. Turn the dough over one or more times using a lefse stick, adding flour to the rolling pin and work surface as needed to prevent sticking. [NOTE: Painted rolling pin handles are colorful, but you might discover some unwelcome paint rubbing off and coloring your dough... Fix the problem temporarily by putting some plastic wrap over the handles or permanently by sanding off the paint].
Turn the lefse with a little stick-trick: Insert the stick under the center of the lefse and gently push the stick to the opposite edge (see photo, left). Lift the dough with the stick until it clears the lefse board (see photo) and then 'roll out' the dough so that the other side of the dough faces up. Confusing, no? Use the rolling pin to continue making small, rotating strokes from the center to the outer edge. You may have to turn the dough with the stick several times, each time followed by several rolling-pin strokes.
When the lefse is as thin as you would like (you should be able to see the stick through the dough), use the stick to lift the dough and lay it out on the heated, UNGREASED griddle.




Bake the lefse
As the lefse bakes, check the underside to see when to turn it over (about 2-3 minutes, depending on the temperature of the griddle and the thickness of the round). There should be some light-brown spots. Some like lefse very lightly freckled; some like it with darker spots. When it's done to your liking, use the stick (as above) to turn the lefse to bake the other side. Gently press down air bubbles with the lefse stick as the second side bakes.
When the lefse is finished baking, slide the stick under the middle and lift the lefse off the griddle. Lay it on a smooth cotton towel. Fold the lefse in half and then fold it once again (see photo below). Cover the baked lefse with part of the towel to keep the lefse moist while cooling. Let the lefse fully cool before packaging.
If you plan to freeze lefse, place waxed paper between each lefse so that they don't freeze to each other. Package 4 to 6 lefse per plastic bag.


Eat and enjoy
Spread butter and sugar on a fully-opened lefse (you may want to warm it in a microwave oven). Then roll it up and enjoy! Some folks also like brown sugar, jams, preserves, or cranberry sauce rolled inside.




What potatoes to use...reds or russets...or what?
Any potato will probably do and every cook has a favorite. But there are real differences. Common reds and new white potatoes are relatively low in starch and high in water content. If you use them, they shouldn't be fresh (grandma said to use old potatoes). Reds and new potatoes take somewhat longer to cook.
Medium-starch, medium-moisture potatoes include names like 'all-purpose', Maine, eastern russet, Finnish and Yukon Gold. They are 'mealy' and make for an easily-worked dough and a slightly softer lefse than reds or new whites. Lefse made with yellow-fleshed potatoes like Yukon Gold or Finnish will be 'yellowish' too.
The Idaho baker best represents the high-starch, low moisture variety. Because of their larger size, they may take longer to boil in their skins.

 

Saturday

Breakfast-Carnation breakfast (complete with all my vitamins and calcium I need for the day) makes my milk taste like chocolate

Lunch-cheese and spinach omelet

Dinner-pizza with tomato sauce and pepperoni and Canadian bacon

Snack-Swedish fish (my favourite candy)

Sunday

Breakfast-none

Lunch- leftover pizza

Snack- smoothie with berries

Dinner-salad, green beans, broccoli, and chicken

Dessert- ice cream

Monday

Breakfast- Carnation Breakfast and a peach

Lunch-turkey sandwich

Dinner-leftovers from Sunday’s dinner

Tuesday

Breakfast- Carnation Breakfast and a peach

Lunch-turkey sandwich

Dinner-scrambled eggs

Wednesday

Breakfast- Carnation Breakfast and a peach

Lunch-cheeseburger with lettuce

Dinner-none





Virginia’s Famous Canadian Pancakes

1 1/3 cups of flour

10 tablespoons of sugar

Pinch of salt (about half a teaspoon)

3 teaspoons of baking powder

Mix all the dry ingredients together in a bowl.

Add 1 egg and 1 ¼ cups of milk and mix with the dry ingredients

Add 3 tablespoons of vegetable oil

½ teaspoon vanilla

Stir all the ingredients thoroughly and cook on a pan on medium heat. I usually use 2 spoonfuls for the perfect size of pancake. Flip the pancakes after bubbles start to emerge on the surface and pop.

 

Gavin Honda

Great American Hamburger

1 1/2 pounds lean ground beef  (hamburger)
Salt and pepper 
4 hamburger buns or Kaiser rolls 
2 tablespoons butter, melted 
Accompaniments (see below)

Preheat barbecue grill; brush and oil the grates.

Lightly wet your hands with cold water; gently form ground beef into 4 patties, about 1-inch thick and larger than your bun. When forming patties, handle as little as possible. Loosely packed burgers are crisper on the outside and juicier inside. Poke a hole in the center (this will stop the hamburger from rising in the center. The hole will close while cooking). Season with salt and pepper.

Place patties onto hot grill. Cover barbecue with lid, open any vents, and cook 4 to 5 minutes; turn patties over and cook another 4 to 5 minutes (only turn patties once) or until cooked to desired doneness (do not press patties with spatula while cooking as juices will escape and the meat will dry out). Remove from grill and transfer onto a serving plate. NOTE:  It is recommended that you cook the Hamburger patty to 160 degrees on your meat thermometer to eliminate any chance of e-coli.

meat thermometerThis is the type of thermometer that I prefer and use in  my cooking.  I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen 5 Thermometer (show in the photo on the right). Originally designed for professional users, this super-fast thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined:  Thermapen 5 Thermometer
 

Brush the hamburger buns or Kaiser rolls with melted butter; toast them on the grill, cut side down for 30 to 60 seconds. remove from grill and place on individual plates. Place the cooked meat onto the bottom slice of the bun and add accompaniments of your choice (see below).

Makes 4 servings.

hamburgerACCOMPANIMENTS IDEAS: 
4 slices Cheddar cheese 
8 slices cooked bacon 
4 fried eggs 
1 tomato, thinly sliced 
1 small onion, thinly sliced 
Lettuce, cut into 1/4-inch slices 
Sweet pickle relish 
Ketchup 
Mustard 
Mayonnaise

 

 

Food Journal.

9/28: Bagel with cream cheese

9/28: Apple

9/28: Roasted chicken with potatoes 

9/28: Sourdough bread

9/28: Chocolate chip cookies with milk

9/29: Cheerios

9/29: Plum

9/29: Nutela on sourdough

9/29: Asian pork stir fry with japanese rice

9/29: Garlic naan

9/30: English muffin with butter

9/30: Apple and chips

9/30: Ham sandwich

9/30: New York steak with garlic butter 

9/30: Baked potato with butter, cheese, and green onions

9/31: Mango

9/31: jalepeno chips 

9/31: SmokeEaters restaurant, hot wings with french fries.

 

Caitlyn Luhmann

Sat: Turkey, avocado, lettuce, mustard, sandwhich; veggies; water; oreo frozen yogurt w/ strawberries, & oreos; promax bar; party mix

Sun: Bacon w/ wheat toast; Water; Turkey sandwhich; oreo frozen yogurt; chinese chicken salad; chips

Mon: Hot Chocolate; poppy seed muffin; turkey sandwhich; water; razzmatazz jamba juice; california roll; edamame; white rice

Tues: Hot Chocolate; Bagel w/ cream cheese; turkey sandwhich; water; 1/2 cookie; chinese chicken salad; 3 oreos; milk

Wed: 2 mini chocolate chip bagels; 1 apple; 3 tangerines; water; chinese chicken salad; carrots; enchilada; rice; oreo frozen yogurt

recipe: 1/2 sesame oil
1 onion
1/3 cup soy sauce
2 large carrots (diced)
2 celery (chopped)
1 large red pepper (diced)
3/4 cups pea pods (halved)
1/2 green pepper (diced)
6 cups white rice
2 eggs

 

Erin Brown

Food Journal: 9/25-9/29
Saturday: 2 eggs with cheese
Cottage cheese
XS energy drink
6 chicken nuggets with ranch
3 pieces of California Roll Sushi
2 taquitos

Sunday: 1 yogurt (vanilla)
Santa Fe Salad with corn, chips, and dressing
Salmon
Rice
Asparagus

Monday: Yogurt
Nature valley bar
½ pita bread with cheese, avocado, and mayo
Raspberries
Carrots with humus
Salmon
Salad with spinach, raspberries, cheese, and avocado

Tuesday: yogurt with raspberries and smart start cereal in it
100 calorie cranberry bar
Nature valley bar
½ pita bread with cheese
Carrots with humus
Fiber one bar
Lots of water
Spaghetti with meatballs
Salad

Wednesday: yogurt
Nature valley bar
Salad with spinach, avocado, raspberries
½ turkey sandwich on wheat bread with mayo and avocado
XS energy drink
Chicken noodle soup
2 pieces of garlic bread
Fish Food Ice cream Ben and Jerry’s

RECIPE

Ingredients
4 cups ground carrots
2 (15 ounce) cans crushed pineapple, drained
1 1/2 cups vegetable oil
3 cups white sugar
6 eggs
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3 cups all-purpose flour
3 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups raisins
Directions
1. Preheat oven to 375. Grease and flour two 10 inch Bundt pans. Sift together flour, baking soda and salt. set aside.
2. In a large bowl, combine carrots, pineapple, oil and sugar. Add eggs, cinnamon and nutmeg. Add flour mixture and mix well. Stir in raisins.
3. Pour into prepared greased and floured pans. Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool, then frost with cream cheese frosting.

 

Mike Ellis

Saturday:

Apple jacks w/ milk

Chili cheese omelet w/ water

Coconut m&m's

Sunday: 

Pancakes w/ milk

Salad w/ italian dressing

Pepperoni pizza w/ milk and water

Monday:

Fruit loops w/ milk

Protein bars (2)

Spaghetti w/ milk

Tuesday:

Toast w/jelly and milk 

Power bar (2)

Mac and cheese w/ milk    

Wednesday: 

Apple jacks w/ milk 

Protein bars (3)

Chicken (kfc) w/milk

Biscuit w/grape jelly 

 

Recipe:

Grandmas potato egg wraps

 1 tablespoon butter

6 eggs, slightly beaten

1 tablespoon vegetable oil

3 cups frozen cubed hash-brown potatoes  (Southern style)

1 jar (16 ounces) Pace® Picante Sauce

6 flour tortillas (8-inch), warmed

Shredded Cheddar cheese  or Mexican cheese blend 

  1. Heat the butter in a 10-inch skillet over medium heat. Add the eggs and cook and stir until they're just set. Remove the eggs from the skillet and keep them warm.
  2. Heat the oil in the skillet over medium-high heat. Add the potatoes and cook for 10 minutes or until they're browned, stirring often. Add the picante sauce and heat to a boil. Reduce the heat to low and cook for 5 minutes.
  3. Divide the potato mixture and eggs evenly among the tortillas. Top with the cheese and wrap the tortillas around the potato, egg and cheese filling.

 

Byron Striepe

Food Journal - Sep. 30 - Oct. 3

 

Friday Oct 1:

Breakfast: Frosted Flakes cereal, milk

Lunch: Ham sandwhich, arizona iced tea, chips.

Dinner: Lasagna, milk, bread.

 

Saturday Oct 2:

Breakfast: cereal, water.

Lunch: popcorn, water

Dinner: chicken, potato fries, biscut, soda.

 

Sunday Oct 3:

Breakfast: burrito, water

Lunch: cheese, cereal, milk

Dinner: rice, bison steak, bread

 

Oct. 4:

Breakfast: cereal, milk.

 

Recipe: Chicken Pot Pie

 

Ingredients

  • 1 recipe pastry for a 9 inch double crust pie
  • 4 boneless, skinless chicken breast halves
  • 1/2 cup chopped onion
  • 1 teaspoon poultry seasoning
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 2 cups frozen mixed vegetables, thawed
  • 1 cup sliced fresh mushrooms
  • salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 2 quart casserole dish.
  2. Place chicken breasts, onion, and poultry seasoning in a medium saucepan and add enough water to cover. Simmer over medium heat for 8 to 10 minutes, until chicken is cooked through. Drain and dice chicken.
  3. In a large bowl, combine chicken, onions, cream of chicken soup, cream of mushroom soup, Cheddar cheese, mozzarella cheese, mixed vegetables, mushrooms, and salt and pepper. Mix thoroughly.
  4. Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top.
  5. Bake in preheated oven for 50 minutes, until pastry is golden brown.

 

Elliot Clark

Food Journal

 

Breakfast                      Lunch                                      Dinner

Monday                 none                                             skipped                                pasta, bread

Tuesday                       none                                      skipped                                KFC

Wednesday none                                      Lunchable                           Spaghetti

Thursday                     cereal                                     Pizza                                     Chicken

Friday                           toast                                       PB&J                                      Togas Sandwiches

Saturday                      none                                      soup                                      Meatloaf

Sunday                         bacon and eggs  Pizza                                     Potatoes, Spaghetti

 

 

2 cups instant mashed potato flakes

1 (8 ounce) package shredded Cheddar cheese, divided

1 (3 ounce) jar real bacon bits

1 bunch green onions, chopped

1 (10 ounce) can pizza crust dough

1/2 cup sour cream

Preheat the oven to 425 degrees F (200 degrees C). Prepare instant mashed potatoes according to package directions. Stir in half of the Cheddar cheese, bacon bits, and green onions.2.Cut the pizza crust dough in half, and spread into the bottom of two 8-inch round pans. Bake for 4 minutes in the preheated oven, until about halfway done. Spoon the potato mixture over each crust. Sprinkle remaining Cheddar cheese over the top.3.Bake for an additional 5 minutes in the preheated oven, until crust is golden, and cheese is melted. Let cool for 5 minutes before slicing and serving. Top with sour cream to taste.