Family of 4 eating from what we have on-hand only. On total lock-down with no human contact from the outside. No grocery store visits, pick-ups, or deliveries. Week 1 of a 4-week lock-down.
Menu & recipes will be available below shortly.
RECIPES & MENUS FOR WEEK 1
Note: T = Tablespoon; t = teaspoon
BREAKFAST 1
Cornmeal Porridge
Makes 4 Servings. This hot cereal is ideal for people who enjoy the taste of corn products.
Ingredients
2 cups water
1 cup cornmeal
3 T sugar
1/2 t salt
1 12-ounce can evaporated milk
1 empty evaporated milk can, refilled with water
Fruit jam
Sliced or slivered raw almonds
Directions
1. Boil 2 cups water
2. Mix cornmeal, sugar, salt, evaporated milk, and can of water in a bowl.
3. Pour mix into boiling water.
4. Stir occasionally for 10 minutes, or until thickened.
5. Pour into 4 bowls and top with jam and raw almonds.
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BREAKFAST 2
Easy Chewy Granola Bars
Makes 16 large bars.
This recipe has its own video at:
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LUNCH 1
Fruit, Cheese, & Cracker Plate
Makes 4 servings
Ingredients
4 apples
1 cucumber
28 crackers
8 T peanut butter
8 pieces jerky
8 slices cheese
Directions
1. Slice 1 apple for each person.
2. Slice 1/4 cucumber for each person. Then slice each 1/4 section down into thin slices.
3. Spread peanut butter onto crackers and serve 7 topped crackers to each person.
4. Allow for 2 pieces of jerky per person.
5. Slice up 2 pieces cheese for each person.
6. Arrange food decoratively on plates, if desired.
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LUNCH 2
Spicy Ramen With Eggs & Vegetables
Makes 4 Servings
Ingredients
4 packs shrimp or chicken ramen
1 cup frozen spinach
2 eggs
2 green onions
Turmeric
Black pepper
Italian seasoning
Directions
1. Scramble eggs and fry, allowing egg mixture to spread out widely in pan.
2. Chop scrambled eggs up when slightly cool and set aside.
3. Cook ramen packs with seasonings in large pot.
4. Add spinach to boiling soup water.
5. Simmer with lid on for 10 minutes.
6. Add chopped scrambled eggs to soup.
7. Separate soup into 4 bowls.
8. Top soup with chopped green onions; and turmeric, black pepper, and Italian seasoning to taste.
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DINNER 1
Cole Slaw & Tuna Avocado Flatbreads; Mission Figs & Cashews
Cole Slaw
Makes 4 large servings
Ingredients
1/4 cup red wine vinegar
2 T sugar
2 T oil
1 t salt
1 LB shredded cabbage
1 medium size carrot, shredded
Dill weed
Directions
1. Mix vinegar, sugar, oil, and salt at the bottom of a large bowl.
2. Add shredded cabbage and carrot and mix well.
3. Top with dill weed as desired and serve.
Flatbreads with Tuna & Avocado
Makes 4 servings
Ingredients
4 flatbreads or pitas
2 cans tuna, drained
1 avocado, cubed
Paprika
Directions
1. Top each flatbread with 1/2 can tuna and 1/4 cubed avocado
2. Top with paprika as desired.
Serve mission figs and cashews, or any dried fruit and nuts on the side with this dinner.
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DINNER 2
Chicken Croquettes With Rice & Beans
Makes 4 servings
Chicken Croquettes
Ingredients
1 cup chopped green onion (may substitute any other onion)
1 can condensed cream of chicken soup (reserve 1/4 can for sauce topping for croquettes)
2 cups cooked and shredded chicken meat
1/2 cup Italian bread crumbs
1 cup shredded Mexican or sharp cheddar cheese
2 T Italian seasoning
1/2 t paprika
1/2 cup Italian bread crumbs
Directions
1. Preheat oven to 350 degrees.
2. Mix onion, 3/4 can soup, chicken meat, bread crumbs, cheese, Italian seasoning, and paprika.
3. With hands, divide mixture into 8 balls.
4. Rolls balls in 1/2 cup bread crumbs.
5. Bake for 25 minutes.
6. Coat croquettes with remaining 1/4 can of soup.