Breakfast Lunch Dinner
Saturday Shrimp Omlette/Coffee Jack in the Box/soda
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-
* 2 whole slabs pork baby back ribs
* 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
* 1 cup white wine
* 2 tablespoons white wine vinegar
* 2 tablespoons Worcestershire sauce
* 1 tablespoon honey
* 2 cloves garlic, chopped
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
*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.
Friday: Funfettii chocolate cupcakes, spegettii, garlic bread, juice
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.
9/25 Breakfast -none
sandwich with curly fries and sprite soda.
Bake with Milk
Lunch -Salad with
blue cheese dressing and water
Dinner -Korean BBQ
short ribs with fresh lettuce rice and water
Lunch -Korean Curry
chicken plate with assorted vegetables and rice
9/29 Breakfast none
Burrito with pulled beef guacamole fresh salsa cheese sourcream and
1 lb ground beef
1/2 teaspoon salt
1/2 cup fine dry
1/2 teaspoon ground
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.
French Fries with a coke [lunch]
Dinner: BBQ steak honeyed baked beans, cucumber salad, and a coke.
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.
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.
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.
Fruity pebbles with milk and banana
Caramel bar and a coke
Togo’s turkey and salami with a dr. pepper.
I need to change my
Nuts, hamburger, fries, cereal, Italian food
Quesadilla, cereal, pizza, burrito
Nachos, granola bars, quesadilla, fruits
Vegetables, 2 sandwiches, burrito
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
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
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
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.
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
3 lb. Eye of Round Roast
3 large potatoes
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.
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
Wednesday: Breakfast: Bagel, coffee
Lunch: Soup w/ pot stickers
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
 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).
 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
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
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
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
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)
Lunch- leftover pizza
Snack- smoothie with berries
Dinner-salad, green beans, broccoli, and chicken
Dessert- ice cream
Breakfast- Carnation Breakfast and a peach
Dinner-leftovers from Sunday’s dinner
Breakfast- Carnation Breakfast and a peach
Breakfast- Carnation Breakfast and a peach
Lunch-cheeseburger with lettuce
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.
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.
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.
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
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).
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
Bagel with cream cheese
Roasted chicken with potatoes
Chocolate chip cookies with milk
Nutela on sourdough
Asian pork stir fry with japanese rice
English muffin with butter
Apple and chips
New York steak with garlic butter
Baked potato with butter, cheese, and green onions
SmokeEaters restaurant, hot wings with french fries.
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
1/3 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
Saturday: 2 eggs with cheese
XS energy drink
6 chicken nuggets with ranch
3 pieces of California Roll Sushi
Sunday: 1 yogurt (vanilla)
Santa Fe Salad with corn, chips, and dressing
Nature valley bar
½ pita bread with cheese, avocado, and mayo
Carrots with humus
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
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
4 cups ground carrots
2 (15 ounce) cans crushed pineapple, drained
1 1/2 cups vegetable oil
3 cups white sugar
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
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.
Apple jacks w/ milk
Chili cheese omelet
Pancakes w/ milk
Salad w/ italian
Pepperoni pizza w/
milk and water
Fruit loops w/ milk
Protein bars (2)
Spaghetti w/ milk
Toast w/jelly and
Power bar (2)
Mac and cheese w/
Apple jacks w/
Protein bars (3)
Grandmas potato egg
6 eggs, slightly
3 cups frozen cubed
hash-brown potatoes (Southern style)
1 jar (16 ounces)
Pace® Picante Sauce
6 flour tortillas
cheese or Mexican cheese blend
- 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.
- 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
- Divide the
potato mixture and eggs evenly among the tortillas. Top with the
cheese and wrap the tortillas around the potato, egg and cheese
Food Journal - Sep.
30 - Oct. 3
Friday Oct 1:
Flakes cereal, milk
sandwhich, arizona iced tea, chips.
Saturday Oct 2:
potato fries, biscut, soda.
Sunday Oct 3:
Dinner: rice, bison
Recipe: Chicken Pot
- 1 recipe
pastry for a 9 inch double crust pie
- 4 boneless,
skinless chicken breast halves
- 1/2 cup
- 1 teaspoon
- 1 (10.75
ounce) can condensed cream of chicken soup
- 1 (10.75
ounce) can condensed cream of mushroom soup
- 1 cup shredded
- 1 cup shredded
- 2 cups frozen
mixed vegetables, thawed
- 1 cup sliced
- salt and
pepper to taste
- Preheat oven
to 350 degrees F (175 degrees C). Lightly grease and flour a 2 quart
- 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.
- 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.
- 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.
- Bake in
preheated oven for 50 minutes, until pastry is golden brown.
Sunday bacon and
eggs Pizza Potatoes, Spaghetti
2 cups instant mashed potato flakes
1 (8 ounce) package shredded Cheddar
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.