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	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY	SUNDAY
BREAKFAST	PROTEIN DRINK and COFFEE	PROTEIN DRINK and COFFEE	PROTEIN DRINK and COFFEE	PROTEIN DRINK and COFFEE	PROTEIN DRINK and COFFEE	QUICHE LORRAINE	PANCAKES & BACON
LUNCH	SALAMI & CHEESE WRAPS	GRILLED CHICKEN & TOMATOES	SOUP & SANDWICHES	MAC & CHEESE WITH HAM	SALAD & FRUIT	PASTRAMI SANDWICHES	APPETIZER PLATES for the RACE
DINNER	PAN SEARED PORK CHOPS with PARMESAN BUTTER	CROSS CHICKEN with MUSHROOM GRAVY	CHICKEN GUMBO and SALAD	CAST IRON SKILLET CHICKEN	KICKING MEATLOAF with PARMESAN POTATOES	BUNLESS BURGERS CRY BABY BURGERS with	SEAFOOD SALAD with PARMESAN CRUSTED ROLLS
DESSERT		RUM RAISIN NOODLE BAKE				SNICKER DOODLES

HOT CHOCOLATE SOUFFLES

HOT CHOCOLATE SOUFFLES makes 8-6 ounce servings
6 ounces semisweet chocolate, chopped into small pieces
6 LARGE eggs
1/2 + 1/4 cup + 1 tablespoon sugar
1/4 teaspoon sea salt
2 tablespoons heavy whipping cream
1 teaspoon vanilla
powdered sugar for garnish

• Preheat oven to 350°.
• Spray each ramekin with non-stick cooking spray.
• Using the 1/4 cup sugar, sprinkle each ramekin with sugar, coating evenly.
• Place ramekins inside a LARGE baking dish.

 

• Separate eggs into separate mixing bowls.
• Add 1/2 cup of the sugar to the egg yolks, beating with mixer until light, fluffy and really thick. Set aside.

 

• Melt chocolate in double boiler or microwave.
• Stir cream and vanilla into chocolate until smooth.
• Fold the egg yolk mixture into the chocolate mixture one third at a time. Set aside.

 

• Beat the egg whites until fluffy, but NOT stiff, 3-4 minutes.
• Sprinkle in tablespoon of sugar, beating 1 minutes more until whites are shiny and firm, but still NOT overly stiff.

 

• Fold egg whites into chocolate mixture one third at a time, blending well.
• Divide chocolate mixture evenly into prepared ramekins.

 

• Place baking dish in the center of the oven and bake for 15 minutes without disturbing them. DO NOT OPEN THE DOOR!! Souffles should be puffed up and cracking on the top and should ONLY be slightly jiggly.
• Remove from oven and sprinkle with powdered sugar.

NOTE: Souffles can be prepared and refrigerated until ready to bake, but they will need to be baked longer (20-23 minutes).

SHORT CUT APPLE PIE CUPCAKES

 

SHORT CUT APPLE PIE CUPCAKES

yields 24 cupcakes PREP 15 minutes COOK 15 minutes TOTAL 30 minutes

A fun and easy apple pie cupcake recipe made with a spicy cinnamon roll dough, spicy apples and a sweet crumble topping. Is there anything better than the sweet smell of an apple pie baking? I think not.

APPLE FILLING
6 tablespoons unsalted butter
6 large Granny Smith apples, peeled, cored and diced in to 1/4-inch cubes
6 tablespoons brown sugar
2 teaspoons QUALITY ground cinnamon (I use red ape)
3/4 teaspoon FRESH ground nutmeg
SCANT 1 teaspoon salt
Juice from LARGE lemon

• Melt butter in a large skillet over medium-high heat.
• Add the diced apples and cook 5 minutes or so, tossing occasionally, until they start to soften.
• Stir in brown sugar, cinnamon, nutmeg and the salt.
• Cook 5 more minutes, or until tender.
• Stir in lemon juice.
• Set aside.

CRUMBLE
6 tablespoons unsalted butter
3/4 cup WONDRA
3/4 cup dark brown sugar
1/4 teaspoon QUALITY cinnamon
1 teaspoon FRESH grated nutmeg
3/4 cup chopped walnuts

• Add the flour, brown sugar, cinnamon, nutmeg and walnuts to a medium bowl.
• Grate the butter with a cheese grater over the bowl.
• With a pastry cutter work the butter in until crumbly.
• Set aside.

CUPCAKES & ASSEMBLY
3 cans (8 count) refrigerated cinnamon roll dough (store bought or home made is up to you!)

• Heat oven to 400°.
• LIGHTLY spray muffin tins with cooking spray.
• Separate cinnamon roll dough into 24 rolls.
• Flatten each into 4-inch round then place into each muffin cup so it comes up the sides evenly.
• Divide the cooled apple filling mixture evenly into muffin cups.
• Top with the crumble topping.

• Bake the cupcakes 15 minutes or until bubbly and tops are light brown.
• Cool in the pan 5 minutes then transfer to a cooking rack.

TOPPING – your choice – store bought or home made is up to you!
Whipped cream
Ice cream
Caramel sauce drizzle

• Serve the cupcakes with topping of choice.

CHEESY CHICKEN PANCAKES

CHEESY CHICKEN PANCAKES makes 16-18 pancakes

PANCAKES

1 1/2 pounds breast tenders, diced small
2 large eggs
1/3 cup mayonnaise
1/3 cup all-purpose flour, cornstarch or potato starch
1 1/3 cups shredded mozzarella cheese
1 1/2 tablespoon chopped fresh dill or thyme (your flavor choice)
1/2 teaspoon FRESH ground sea salt, to taste
1/8 teaspoon FRESH black pepper
2 tablespoons Avocado oil

• Whisk together the eggs, mayonnaise, salt, pepper and dill.
• Add flour, stirring until smooth.
• Fold in cheese and then chicken pieces, stirring until well blended.
• Cover with plastic wrap and refrigerate at least 2 hours or overnight is better.
• Heat a large non-stick pan over medium heat with avocado oil.
• When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops and sauté uncovered 3-4 minutes on the first side, then flip and saute 3 more minutes on the flip side or until golden brown and chicken is fully cooked through.  Repeat with remaining fritters adding more oil as needed. DO NOT CROWD THE PAN.

DIP
1/3 cup mayonnaise
1 large garlic clove, minced
1/2 tablespoon lemon juice
1/4 teaspoon FRESH ground salt
1/8 teaspoon FRESH black pepper

• Combine all ingredients in a small bowl, stirring together until smooth.

NOTES:

• To test for doneness, cut a pancake in half and the chicken should be completely white inside.
• Partially frozen chicken breasts are easier to dice.
• Sometimes I cook the tenders in advance and shred them so the pancakes take less time to actually cook.
• Changing the cheese flavor makes a nice change.  Using pepper jack for the cheese and a splash of Frank’s hot sauce in the dip spices it up a bit.

BLT SALAD with CREAMY CHIVE DRESSING

Looking for the perfect summer meal without turning on the oven or grill? Well, here it is, the PERFECT summer salad full of flavor and satisfying to everyone. I make the dressing in a double batch so there is always extra and preparing the bacon the night before after the sun sets keeps you cool too.

BLT SALAD with CREAMY CHIVE DRESSING
12 ounce package center cut bacon, cooked crisp and crumbled
2 tablespoons apple cider vinegar
2 cloves garlic, minced
FRESH ground sea salt, to taste
FRESH ground black pepper, to taste
3/4 cup sour cream
1/4 cup finely minced FRESH chives
2 tablespoons avocado oil
1-2 tablespoons buttermilk (yep, that reads milk :D)
1 head green leaf or Bibb lettuce, torn into pieces
1 package grape tomatoes, halved
1 bunch green onions, thinly sliced OR 1/3 cup finely chopped red onion
8 ounces of sourdough bread, WELL toasted, lightly buttered and cut into cubes

• Whisk together the vinegar, garlic and salt. Let stand 10 minutes. This will help mellow the flavor a bit.
• Whisk in sour cream and avocado oil until well blended.
• Fold in chives.
• Thin with milk to desired consistency.

 

• In a large salad bowl toss together the lettuce, tomatoes, onions and bacon pieces.
• Fold in toasted bread pieces.
• Season to taste with FRESH ground salt and pepper.
• Drizzle with dressing.
• Garnish with additional chives and ENJOY!

BUTTERMILK FUDGE BROWNIE CAKES

 

BUTTERMILK FUDGE BROWNIE CAKES
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1 cup butter, cut into pieces
1/2 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons PURE vanilla extract

• Preheat oven to 350°.
• Grease 13×9 inch baking pan.
• In a large bowl sift together the flour, sugar, baking soda and salt.
• In a 2 quart saucepan combine water, butter and cocoa powder bring it JUST to a boil, stirring constantly. Remove from heat.
• Add cocoa mixture to flour mixture, beating on medium until thoroughly combined.
• Add eggs, buttermilk and vanilla, beating 1 minute more. Your batter will be thin and that’s okay.
• Pour into prepared pan.
• Bake 25-35 minutes until toothpick comes out clean.
• Pour warm frosting over brownies, spreading evenly.
• Cool at least one hour before cutting into bars.

CHOCOLATE BUTTERMILK FROSTING
1/4 cup butter
3 tablespoons unsweetened cocoa powder
3 tablespoons buttermilk
2 1/4 cups powdered sugar
1/2 teaspoon PURE vanilla extract
1/4 cup chopped roasted walnuts or pecans, optional

• Combine the ingredients in a medium saucepan.
• Bring JUST to boiling.
• Remove from heat.
• Add powdered sugar and vanilla, beating until smooth.
• Topped with roasted nut of choice if desired.

CHEESY ARTICHOKE CHICKEN

 

CHEESY ARTICHOKE CHICKEN
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/2 cup grated Parmesan cheese
1 sleeve Ritz crackers, crushed
2 tablespoons butter, softened
1 tablespoon FRESH chopped tarragon
1 tablespoon FRESH chopped thyme
1 tablespoon FRESH chopped Italian flat leaf parsley
FRESH ground sea salt and black pepper
6 boneless, skinless chicken breasts, flattened to 1/4 inch thickness
1/2 cup chopped and drained marinated artichoke hearts

• Preheat oven to 400°.
• Spray 9×13 baking dish with non-stick cooking spray.
• Stir together the cream cheese, mayonnaise, Italian seasoning, two thirds of the artichoke pieces and half of the tarragon, thyme and parsley.
• Melt butter and stir together with the crushed crackers and half of the remaining thyme, tarragon and parsley. Set aside.
• Generously season chicken breasts with FRESH ground sea salt and black pepper.
• Sprinkle half of the cracker crumb mixture on the bottom of the baking dish.
• Arrange chicken breasts in a single layer on top of the crackers crumbs.
• Spread cream cheese mixture on top of the chicken breasts.
• Sprinkle the remaining cracker crumbs over the cheese mixture.
• Loosely tent with foil and bake 20 minutes.
• Uncover and sprinkle with remaining cheese.
• Bake 5-10 minutes more until chicken is cooked through.
• Let sit 5 minutes.
• Sprinkle remaining chopped herbs and serve immediately.