Here, finally, is my meal plan that I made and wrote about last time. I  know, late as always but I swear there are good reasons! Enjoy!

Monday: IKEA Swedish Meatballs (Gluten Free)

Ingredients: (3 Servings) Side Dish = Potatoes

  • 3/4 small onions, finely chopped
  • 3/4 tablespoon vegetable oil
  • 1/2 lb lean ground beef
  • 1/4 lb ground lean pork
  • 1/2 cup GF breadcrumbs
  • 3/4 cup milk
  • 3/4 eggs, lightly beaten
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon ground allspice
  • 3/4 tablespoon vegetable oil (for frying)
  • 1 (7 1/2 ounce) cans beef broth and millet/rice flour
  • 1/2 cup 10% cream


1. Sauté onions in first tablespoon of oil until translucent. Set aside and let cool.

2. Combine breadcrumbs and milk, let soak for 10 minutes.

3. In a large bowl, combine onions, breadcrumbs, milk egg, meat and seasonings. Mix thoroughly. Form tablespoon of the meat mixture into balls.

4. Over medium heat, fry meatballs in second tablespoon of oil until brown on all sides.

5. In a small saucepan, combine gravy and cream; heat through but do not boil.

6. Serve meatballs with gravy, boiled potatoes and lingonberry preserves.


Tuesday: Chili

Ingredients (4 servings) Side Dish = Rolls

  • 13 ounces lean ground beef
  • 3/8 (46 fluid ounce) can tomato juice
  • 3/8 (29 ounce) can tomato sauce
  • 3/8 (15 ounce) can kidney beans, drained and rinsed
  • 3/8 (15 ounce) can pinto beans, drained and rinsed
  • 1/2 cup and 1 tablespoon and 2 teaspoons chopped onion
  • 1 tablespoon and 1-3/4 teaspoons chopped green bell pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1/4 teaspoon white sugar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 tablespoon and 1-3/4 teaspoons chili powder


This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 10 servings.

1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.

2. In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)


Wednesday: Baked Salmon With Mustard Sauce

Ingredients (2 servings) Side Dish = Garlic Green Beans

  • 2 salmon fillets (about 6 ounces each)
  • 1/2 lemon, cut in half
  • Salt and freshly ground black pepper to taste


  • 1/4 cup Dijon mustard
  • 1/2 teaspoon extra virgin olive oil
  • 1 1/2 tablespoons chopped fresh dill, or
1/2 tablespoon dried dill
  • 1/2 handful chopped fresh basil


1. Rinse the fillets under cold running water and pat them dry. Squeeze the juice from 1/4 lemon over the fillets, then season them with salt and pepper.

2. Preheat grill or broiler.

3. Meanwhile, prepare the sauce: Whisk together the mustard, olive oil, and dill in a small bowl. Add the basil and the juice from the other 1/4 lemon, mixing well.

4. Grill the fish on high heat or broil until desired doneness, but do not overcook. Spoon the sauce over the fish and serve immediately.


Thursday: Slow Cooker Cranberry Pork

Ingredients (4 servings)

  •  5/8 (16 ounce) can cranberry sauce
  •  3 tablespoons and 1-3/4 teaspoons French salad dressing
  • 5/8 onion, sliced
  • 5/8 (3 pound) boneless pork loin roast

Directions: (I have scaled this recipe’s ingredients to yield a new amount (4). The directions below still refer to the original recipe yield (6).)

1. In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.

2. Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 160 degrees F (70 degrees C).




Published in: on February 11, 2012 at 6:22 pm  Leave a Comment  
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A fabulous feast

I know posts have been getting farther apart and I apologize for that, my health has just been taking hit after hit. That along with getting ready for finals has left very little time for me to write. Even though it’s a little late, I thought I’d share the recipes I used on Thanksgiving this year. It was the first year I cooked almost the entire feast by myself so I found/created some recipes that were easy to do even with the extreme fatigue and achy joints I had. Most of them can be made by just washing/rinsing one mixing bowl and using that over and over. It makes for a much easier clean up. My plan is to use them year round because they can easily be transferred to other meats and veggies and I hope you enjoy them!

Thanksgiving Dinner

The end result

Slow Cooked Turkey Breast

This is one I’m hoping to try on either a roast chicken or chicken breasts soon. I also think it’ll go really well on certain fish like salmon and maybe flounder. This is made in a slow cooker (if it wasn’t obvious by the title haha) which is an amazing piece of kitchen equipment all lupies – and people short on time – should have.


  • 1 whole bone-in turkey breast, about 6 pounds
  • 1 tablespoon garlic powder
  • 2 teaspoons turmeric
  • 1 tablespoon chopped fresh or dried rosemary leaves
  • 1 teaspoon chopped fresh or dried thyme leaves
  • 2 teaspoons kosher salt (or less if you’re on prednisone of course)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 can chicken broth (or any broth you’d like)
  • Mixed chopped veggies – frozen or fresh (optional)
  1. Mix all the dry herbs together. Stir in olive oil and lemon juice until it makes a paste. Using your fingers, rub the mixture under the skin of the turkey as much as you can. Take the rest and rub it on the outside. I suggest doing this part the night before, putting the turkey in the removable pot and covering it with foil in the fridge but you don’t have too.
  2. The next morning, put the turkey in the slow cooker and slowly pour the can broth in around it. Throw in some chopped veggies. (If they’re fresh they can be chopped the night before, if frozen just toss as many as you’d like in for extra flavor.) Set it on high for 1 hour then low for 6-7 hours until fully cooked. I read that for chicken it’s 1 hour on high and 8-9 hours on low. A meat thermometer is always helpful.
  3. Take out, carve and serve! Mixing some of the stock in with canned gravy makes a quick and delicious topping. 🙂

Lemon Garlicky Spinach

This can be done with any veggies you like, the ones I used just happened to be what we eat most often.


  • Fresh or frozen spinach (1 bag or bundle)
  • Half a red pepper (roasted red peppers are very good too)
  • 1 teaspoon lemon juice
  • 2-3 tablespoons white onion
  • 1 teaspoon minced garlic
  • 1 teaspoon olive oil
  • Salt and Pepper to taste
  1. Wash and chop the spinach or if it’s frozen set aside.
  2. Chop the red pepper, onion, and garlic. Mix together.
  3. Heat the olive oil in a pan on low for 2-3 minutes, toss the spinach in. If it’s frozen be careful it doesn’t pop and splatter on you. Cook the spinach for 2-3 minutes.
  4. Toss in the rest of the veggies and cook until everything is tender. It took me about 10-15 minutes.
  5. Serve hot and add salt and pepper to taste!

Mashed Sweet Potatoes

This one is slightly hard to make and is easier if you have someone help with the peeling. My boyfriend peeled and chopped the potatoes for me.


  • 2-3 medium sweet potatoes
  • 1/4 cup sour cream (or 1/4 cup milk and about 1 tablespoon of butter)
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  1. Set a pot of water boiling.
  2. Peel, wash, and chop the sweet potatoes into cubes.
  3. Put in boiling water for about 40-50 minutes until soft.
  4. Drain and pour in a mixing bowl. With an electric hand mixer, mix in the sour cream and garlic powder until smooth. You can substitute milk and butter for sour cream as well and add more or less garlic if you’d like.
  5. Serve with gravy and voilà!

Easy Oreo Pie

I’m pretty sure I learned this when I was little and it’s the easiest pie ever to make. It’s become a Thanksgiving tradition but it’s definitely good all year round. I also use the same bowl which makes much less of a mess.

Easy Oreo Pie

Doesn't it look yummy?


  • Chocolate pie crust, Oreo is the best kind
  • 1 box Jello Vanilla Pudding
  • 1 box Jello Fudge Pudding
  • 4 cups of milk
  • 1 package cool whip
  • 4-5 Oreos
  1. In a mixing bowl, make Vanilla Jello first with 2 cups cold milk (use package instructions basically). Whisk until it’s slightly thickened. Pour into the crust until it comes slightly up over the mid-line. Pour the rest in a tupperware for a treat later. Let sit for 5 minutes.
  2. In the same bowl, make the Fudge Jello with 2 cups cold milk. Whisk until slightly thickened and pour evenly over the vanilla pudding. Pour the rest into another tupperware.
  3. Place plastic lid back over the pie and place in the fridge for 2 hours.
  4. Take out and cover evenly with a layer of Cool Whip or your favorite whipped cream.
  5. Place 4-5 oreos in a plastic bag and smash them either with your hands or something like a jar. Since my hands bother me, when I do it I use a jar of olives.
  6. Sprinkle oreo crumbles on top and enjoy!

Bread and Stuffing

Making bread by hand is extremely difficult in the first place and even harder when your hands don’t have much strength left or hurt. This year, I bought a 1 hour bread mix – Herb Bread – and it came out great! Same with stuffing, good old Stove Top works and keeps you wearing yourself out.

That was my entire Thanksgiving meal and it came out fabulous if I do say so myself haha. At the end of the day, I wasn’t completely exhausted and was able to have a fun night. Let me know how these work out for you guys!

Published in: on December 1, 2011 at 9:48 pm  Comments (3)  
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