…Dinner for Two…
I’m not talking a romantic Valentine’s Day Dinner here . More
like; there are  of you and you don’t want leftovers for a week.
If you find one you like, feel free to multiply the recipe.
Vegetable Meat Loaf
Savory Braised Beef
1/2 lb. boneless beef chuck roast
3/4 cup water
1 small apple, thinly sliced
1 small onion, thinly sliced
1/4 tsp. salt, optional
1/4 tsp. pepper
4 small new potatoes, halved
2 cabbage wedges (about 2 inches
thick)
1 can (14-1/2 ounces) stewed
tomatoes
1-1/2 tsp. cornstarch
1-1/2 tsp. water
1/2 lb. ground beef
1 slice bread, torn into small pieces
1 large egg, beaten
1/4 cup shredded carrot
2 tbsp. finely chopped onion
2 tbsp. finely chopped green pepper
2 tbsp. finely chopped celery
1/2 tsp. salt
Dash each pepper and garlic powder
5 tbsp. chili sauce or ketchup, divided
Directions
1. In a bowl, combine ground beef,
bread, egg, carrot, onion, green pepper,
celery, seasonings and 2 tablespoons
chili sauce or ketchup.
2. Form into a loaf in an ungreased 53/4x3x2-in. loaf pan. Spoon remaining
chili sauce or ketchup over loaf. Bake,
uncovered at 350° for 45-50 min. or until
meat is no longer pink.
Yield: 2 servings.
http://www.tasteofhome.com/recipes/vegetable-meatloaf
Kitchen Tip:
Cut Down on Dishes: A
rimmed baking sheet is great
for everything from roasting to
catching accidental drips and
spills. For effortless cleanup
and to keep your baking sheets
in tip-top shape, line them with
a layer of foil before each use.
(The Chicken and Brussel
Sprouts recipe would be
perfect for this). ~Tricia
Directions
1. Trim fat from meat and cut into 1-in.
cubes; brown in a skillet coated with
cooking spray. Add water, apple,
onion, salt if desired and pepper.
Cover and simmer for 1-1/4 hours.
2. Add potatoes and cabbage; cover
and simmer
for 35 minutes
or until
vegetables
are tender.
Stir in
tomatoes;
cover and
simmer for 10
minutes.
Blend cornstarch and water; stir into
skillet. Bring to a boil; cook and stir for
2 minutes. Yield: 2 servings.
http://www.tasteofhome.com/recipes/savorybraised-beef
Swiss Steak for Two
2 tablespoons all-purpose flour
3/4 teaspoon salt, divided
1/4 teaspoon pepper
3/4 lb. boneless beef round steak (1/2 inch
thick)
1 tablespoon vegetable oil
1 can (8 ounces) stewed tomatoes
1 medium green pepper, sliced
1 medium onion, sliced
Directions
1. In a re-sealable plastic bag, combine the
flour, 1/4 teaspoon salt and pepper. Cut
steak into two pieces; place in bag and
shake to coat.
2. In a skillet over medium heat, brown
steak in oil. Add tomatoes. Reduce heat;
cover and simmer for 40 minutes. Add
green pepper, onion and remaining salt.
Cover and simmer until meat is tender,
about 30 minutes. Yield: 2 servings.
http://www.tasteofhome.com/recipes/swiss-steakfor-two
Paprika Chicken Thighs
with Brussel Sprouts
1 lb. Brussels sprouts, trimmed and
halved (or quartered if large)
4 small shallots, quartered
1 lemon, sliced
2 tbsp. extra-virgin olive oil, divided
1/2 tsp. salt, divided
1/2 tsp. freshly ground pepper, divided
1 clove garlic, minced
1 1/2 tsp. smoked paprika, sweet or hot
Ham and Broccoli Roll-ups
2 teaspoons butter
2 teaspoons all-purpose flour
1 teaspoon prepared mustard
1/2 teaspoon prepared horseradish
1/4 teaspoon Worcestershire sauce
1/4 teaspoon dried minced onion
1/8 teaspoon salt
1/2 cup Pineapple Juice
1/4 cup milk
1 egg yolk
4 slices fully cooked ham (1/8 inch thick)
4 slices Swiss cheese
1 package (10 ounces) frozen broccoli
spears, cooked and drained
Directions
1. In a small saucepan, melt butter; stir
in flour. Stir in the mustard, horseradish,
Worcestershire sauce, onion and salt.
Combine the pineapple juice, milk and
egg yolk. Gradually stir into butter
mixture. Bring to a gentle boil; cook until
thickened. Remove from the heat and set
aside.
2. Top each piece of ham with a cheese
slice and two to three broccoli spears.
Spoon 1 tablespoon sauce over broccoli.
Roll-up, securing with toothpicks if
necessary. Place, seam side down, in a
greased shallow baking dish. Top with
remaining sauce.
3. Cover and bake at 350° for 15-20
minutes or until heated through. Discard
toothpicks. Yield: 2 servings.
http://www.tasteofhome.com/recipes/ham-andbroccoli-roll-ups
Grilled Peach Sundaes
“Fruit on the grill? Most definitely! Try
grilling other stone fruit or pineapple too!”
Bake the peaches if it’s not grill weather.
2 peaches, halved and pitted
1 tbsp. canola oil
Quick Tuna
Burgers for Two
1/2 tsp. dried thyme
2 large or 4 small bone-in chicken
thighs (about 1 1/4 lbs.), skin removed
“Turn a can of tuna into a zesty tuna burger with
this quick recipe. If you can't find good wholewheat hamburger buns, whole-wheat English
muffins are a great substitute. The burger
mixture might seem a little soft going into the
pan, but once the first side is cooked, you'll be
able to flip the burgers easily. Serve with
steamed broccoli or sweet potato fries.”
1 5- to 6-oz. can chunk light tuna, drained
1/4 cup coarse dry whole-wheat breadcrumbs
(see Tip)
1/4 cup low-fat mayonnaise, divided
2 tbsp. chopped pimientos or roasted red
peppers, divided
2 tbsp. finely chopped celery
2 tbsp. finely chopped onion
1/4 tsp. Old Bay seasoning, divided
1 1/2 tsp. extra-virgin olive oil
2 whole-wheat hamburger buns, toasted
2 lettuce leaves
2 slices tomato
Directions
1. Combine tuna, breadcrumbs, 2 tablespoons
mayonnaise, 1 tablespoon pimientos (or
roasted red peppers), celery, onion and 1/8
teaspoon Old Bay seasoning in a medium bowl,
breaking up any larger pieces of tuna until the
mixture is uniform and holds together.
2. Combine the remaining 2 tablespoons
mayonnaise, 1 tablespoon pimientos (or
peppers) and 1/8 teaspoon Old Bay seasoning
in a small bowl.
3. Heat oil in a medium nonstick skillet over
medium heat. Form the tuna mixture into two 3inch burgers. Cook until heated through and
golden brown, about 2 minutes per side.
4. Spread the top half of each bun (or English
muffin) with pimiento mayonnaise and place a
burger, lettuce and tomato on the bottom half.
Tip: To make your own coarse dry
breadcrumbs, trim crusts from whole-wheat
bread. Tear bread into pieces and process in a
food processor until coarse crumbs form.
Spread on a baking sheet and bake at 250°F
until dry, about 10 to 15 minutes. One slice of
Directions:
1. Position rack in lower third of oven;
preheat to 450 °F.
2. Combine Brussels sprouts, shallots
and lemon with 1 tablespoon oil and 1/4
teaspoon each salt and pepper on a
large rimmed baking sheet.
3. Mash garlic and the remaining 1/4
teaspoon salt with the side of a chef's
knife until it becomes a paste. Combine
the garlic paste with paprika, thyme and
the remaining 1 tablespoon oil and 1/4
teaspoon pepper in a small bowl. Rub
the paste all over chicken. Nestle the
chicken into the Brussels sprouts.
4. Roast on the lower rack until Brussels
sprouts are tender and an instant-read
thermometer inserted into the thickest
part of the chicken without touching
bone registers 165 °F, 20 to 25 minutes.
http://www.eatingwell.com/recipe/253046/paprikachicken-thighs-with-brussels-sprouts-for-two/
…. … … … … … … …
Old-Fashioned Fruit Crumble
“Leave small berries whole, but peel, pit
and chop larger fruits, such as peaches or
plums.”
2 scoops nonfat vanilla frozen yogurt or fruit
sorbet
1 tbsp. toasted unsweetened coconut
(optional)
bread makes about 1/3 cup dry breadcrumbs.
For store-bought coarse dry breadcrumbs we
like Ian's brand, labeled “Panko breadcrumbs.”
Find them at well-stocked supermarkets.
http://www.eatingwell.com/recipe/250244/quicktuna-burgers-for-two/
1 1/4 cups fresh or frozen fruit
1 1/2 teaspoons sugar
4 teaspoons all-purpose flour, divided
1 1/2 teaspoons orange juice
1/4 cup old-fashioned oats
3 tablespoons chopped almonds
4 teaspoons brown sugar
Pinch of cinnamon
1 tablespoon canola oil
Directions
1. Preheat grill to high. Brush peach halves
with oil. Grill until tender. Place 2 peach
halves in each bowl and top with a scoop of
frozen yogurt (or sorbet) and coconut.
http://www.eatingwell.com/recipe/249214/grilledpeach-sundaes/
Make it a great week,
Lazy Lasagna for 2
1 cup spaghetti sauce
3/4 cup shredded part-skim
mozzarella cheese
1/2 cup 4% cottage cheese
1-1/2 cups cooked wide egg noodles
2 tablespoons grated Parmesan cheese
~Tricia
Spencer’s Fresh Markets
Morro Bay and Santa Maria
Directions
1 Preheat oven to 400 °F. Combine fruit
with sugar, 1 12 teaspoons flour and orange
juice. Divide between two 6-ounce
ovenproof ramekins. Combine oats,
almonds, brown sugar, the remaining 2 12
teaspoons flour and cinnamon. Drizzle with
oil and stir to combine. Sprinkle over the
fruit mixture. Place the ramekins on a
baking sheet and bake until the fruit is
bubbling and the topping is golden, 20 to 25
minutes.
http://www.eatingwell.com/recipe/252291/oldfashioned-fruit-crumble/
Directions
1. Warm the spaghetti sauce; stir in
mozzarella and cottage cheeses. Fold in
noodles. Pour into two 2-cup baking
dishes coated with cooking spray.
Sprinkle with Parmesan cheese.
2. Bake, uncovered, at 375° for 20 min.
or until bubbly. Yield: 2 servings.
http://www.tasteofhome.com/recipes/lazylasagna-for-2
Meals to Keep
You Cool
Deviled Chicken SaladStuffed Avocados
If you aren’t feeling the curry version,
make a more traditional chicken salad to
fill the avocado. Anything to not cook! 
1/2 leftover rotisserie chicken (or any
leftover chicken), shredded
4 tablespoons mayo
1 teaspoon curry powder
1 small snack-size box raisins
1 avocado, halved and pit removed
2 tablespoons giardiniera, chopped
Jeanette’s No-Cook
Peanut Zoodles
1/2 cup creamy peanut butter
2 tbsp. soy sauce, tamari or liquid amino
1 tbsp. toasted sesame oil
1 tbsp. rice wine vinegar
2 tbsp. grated fresh ginger
1 tbsp. Sriracha
1/4 – 1/2 cup hot water
4 medium zucchini, spiralized
1/2 head red cabbage, thinly sliced or
shredded
1 red or yellow bell pepper, thinly sliced
2 carrots, shredded
1 bunch scallions, sliced
1/2 cup salted roasted peanuts, chopped
1 small red chili, such as a fresno, thinly
sliced (optional)
1/2 lb. cooked & cleaned shrimp with
tails removed, chopped OR 2 cups
rotisserie chicken, pulled
8 oz. baked tofu, cut into small cubes
Juice of 1 lime
Trisha Yearwood’s Cream
Cheese Roll-ups (a.k.a.
Redneck Sushi)
1 pound bacon
1 8-oz. package cream cheese, softened
1/4 cup picante/hot sauce
4 green onions, finely sliced
4 large tortillas
16 slices thinly-sliced deli ham
Preparation
1.
Use kitchen shears to cut the bacon into
small pieces, then cook in a large skillet
over medium heat, until crisp. Drain on
a paper towel-lined plate and set aside.
2.
In a medium mixing bowl, using a hand
mixer, combine the cream cheese,
picante sauce and green onions. Divide
evenly and spread among the tortillas,
leaving a 1/2 –inch border all around.
Top each tortilla with four slices of ham
and bacon pieces. Roll each tortilla into
a cylinder, wrap each in plastic wrap
and refrigerate for 1 hour.
3.
Remove the rolls from the fridge and
discard plastic wrap. Cut each roll into
1-inch pieces, discarding the uneven
ends (or eat them, as I do!). If you like,
for easy serving, stick toothpicks in the
roll 1-inch apart before cutting.
Preparation
In a bowl, combine the chicken, mayo,
curry powder and raisins.
Spoon some chicken salad into each
avocado half and top with pickled
vegetables.
http://www.rachaelrayshow.com/recipes/21042_
deviled_chicken_salad_stuffed_avocados/
If you’re stuck in the heat and
can’t get to a cooler place, know
your body’s best cooling points,
e.g., your wrist and neck. By
applying ice cubes wrapped in a
towel (or any other cold object) to
these pulse points, you’ll cool
down more quickly and effectively.
http://lifehacker.com/5913149/top-10-ways-tobeat-the-heat
Preparation
In a mixing bowl, whisk together the
peanut butter, soy sauce, sesame oil,
vinegar, ginger, Sriracha and water (Tip:
If you have about 1/2 cup of peanut
butter left in the bottom of the jar, pour
the dressing ingredients right in the jar
and shake it up!)
In a large serving bowl, using tongs, toss
together the peanut dressing, spiralized
zucchini (aka zoodles!), cabbage,
peppers and carrots until well-combined.
Top with scallions, peanuts, chili, shrimp
or chicken, tofu and lime juice.
http://www.rachaelrayshow.com/recipes/22941_jea
nette_s_no_cook_peanut_zoodles/#sthash.TDUBz
c13.dpuf
Cause it feels this hot!!
http://www.rachaelrayshow.com/recipes/21833_tri
sha_yearwood_s_cream_cheese_roll_ups_aka_re
dneck_sushi/#sthash.KauQGBZ9.dpuf
No-Cook Buffalo
Chicken Tostadas
Frozen Peanut Butter Bites
1 (18-oz.) jar creamy peanut butter
2 1/2 cups confectioners' sugar
1 tsp. vanilla extract
8 oz. semi-sweet chocolate, chopped
1 rotisserie chicken, meat removed
from the bones and shredded
1/4 cup hot sauce
2 ribs of celery, finely chopped,
leaves reserved
1 large carrot, shredded or chopped
1/2 cup mayo
1/4 cup buttermilk
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper Dill,
celery leaves and chives, finely
chopped
Juice and zest of 1 lemon
1 head of cabbage, finely shredded
OR 1 package of coleslaw mix
1 package tostado shells
Blue cheese crumbles, for topping
Did you know that if you face your fan
out, rather than in at night, your room
will stay cooler and you might be able to
sleep more comfortably?
If you have a ceiling fan, run it counterclockwise (the “summer” higher-speed
setting) for optimum cooling.
http://lifehacker.com/5913149/top-10-ways-tobeat-the-heat
Chocolate-Banana
Ice Cream Pie
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•
Preparation
In a large bowl, combine chicken, hot
sauce, celery and carrot. Stir to
combine and set aside.
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•
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•
•
•
60 vanilla wafer cookies (about
three-quarters of a 12-oz. box)
1 cup unsweetened shredded
coconut, plus toasted coconut for
topping (optional)
1 stick unsalted butter, melted
2 medium bananas
1 pint vanilla ice cream
1 pint chocolate ice cream
1 cup heavy cream
2 teaspoons confectioners' sugar
In another large bowl, whisk together
the mayo, buttermilk, olive oil and
lemon. Season with salt and pepper.
Stir in the dill, celery leaves, chives
and lemon zest. To the bowl, add the
cabbage and toss to combine.
To assemble, place a heaping
spoonful of the buffalo chicken salad
onto the tostada and top with a
heaping spoonful of the slaw. Top
each tostada with some blue cheese
crumbles and eat! - See more at:
Directions
•
•
•
•
Cook's Note: If it's a hot and humid day
outside dust your hands with
confectioners' sugar before rolling the
balls. This will make it less sticky.
•
http://www.foodnetwork.com/recipes/patrickand-gina-neely/frozen-peanut-butter-bitesrecipe.html
Directions
•
http://www.rachaelrayshow.com/recipes/22942_
grant_s_no_cook_buffalo_chicken_tostadas/#st
hash.7O2tFTxs.dpuf
•
Pulse cookies, coconut and butter in a
food processor until finely ground.
Press into bottom and halfway up the
sides of a 9-inch springform pan. Slice
bananas and arrange in a layer over the
crust. Freeze until the crust sets, about
20 min. Meanwhile, let vanilla ice
cream soften at room temperature.
Spread vanilla ice cream evenly over
banana layer. Freeze until firm, about
2 hours. Let chocolate ice cream
soften at room temp., then spread over
Using an electric mixer or a whisk,
beat the peanut butter and
confectioners' sugar together until
smooth and stiff. Beat in vanilla
extract. Shape the peanut butter
mixture into 20 (1-inch) balls and
place on a waxed paper-lined sheet
tray. Place tray in freezer for 1 hour.
Add chopped
chocolate to a small
bowl set over gently
simmering water.
Stir to melt.
Remove chocolate
from heat. With 2
forks, carefully dip
the chilled peanut
butter balls 1/2 way
into the chocolate, let excess drip
off, and lay onto waxed paper-lined
sheet tray.
With a fork, swirl some decorative
chocolate across the top of each
bite. Place in refrig-erator for the
chocolate to set and the peanut
butter to solidify, about 30 minutes.
Open-Faced
Prosciutto and
Plum Sandwiches
Sweet fig preserves balance the tartness of
the plums. Choose red or purple plums
with bright, unblemished skin that are firm
and plump to the touch.
•
•
•
•
•
1/4 cup fig preserves
•
•
•
1 cup loosely packed arugula
2 ripe plums, cut into thin wedges
1 tbsp. fresh lemon juice
1/4 tsp. grated peeled fresh ginger
1/3 cup (3 oz.) soft goat cheese
4 (2-oz) slices country wheat bread,
toasted
•
•
http://www.foodnetwork.com/recipes/foodnetwork-kitchens/chocolate-banana-ice-creampie-recipe
•
•
•
•
•
•
•
•
•
•
Whenever your body heats up from
physical activity or the hot weather
outside, your internal air conditioner
turns on and you begin to sweat. And
remember, when your air conditioner is
using its coolant (your sweat), it is
important to refill the tank — by drinking •
lots of H2O.
•
•
3 oz. very thin slices prosciutto
Preparation
1. Combine first 3 ingredients, stirring with
a whisk; set aside.
2. Spread 3/4 ounce cheese evenly over
each bread slice; divide arugula, plum
wedges, and prosciutto evenly over
sandwiches. Drizzle each sandwich with
about 1 tablespoon fig preserves mixture.
http://www.myrecipes.com/recipe/openfaced-prosciutto-plum-sandwiches
Chicken & Summer
Vegetable Tostadas
vanilla layer. Cover with plastic wrap
and freeze until firm, at least 2 hours.
Remove the pie from the freezer 20
min. before serving. Beat the cream
and confectioners' sugar with a mixer
until soft peaks form, then spread over
the pie. Top with toasted coconut, if
desired. Serves 6-8.
Make it a great week,
~Tricia
Spencer’s Fresh Markets
Morro Bay and Santa Maria
2 teaspoons canola oil
1 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
12 ounces chicken breast tenders
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini
1/2 cup salsa verde
3 tablespoons chopped fresh cilantro,
divided
4 (8-inch) fat-free flour tortillas
Cooking spray
3 ounces Monterey Jack cheese,
shredded (about 3/4 cup)
Preparation
--Preheat broiler.
--Combine first 3 ingredients, stirring well.
Heat oil in a large nonstick skillet over
medium-high heat. Sprinkle the spice
mixture evenly over chicken. Add chicken to
pan; sauté for 3 minutes. Add onion, corn,
and zucchini to pan; sauté for 2 minutes or
until chicken is done. Stir in salsa and 2
tablespoons cilantro. Cook 2 minutes or until
liquid almost evaporates, stirring frequently.
--Working with 2 tortillas at a time, arrange
tortillas in a single layer on a baking sheet;
lightly coat tortillas with cooking spray. Broil
3 minutes or until lightly browned. Spoon
about 3/4 cup chicken mixture in the center
of each tortilla; sprinkle each serving with 1/4
cup cheese. Broil an additional 2 minutes or
until cheese melts. Repeat procedure with
remaining tortillas, chicken mixture, and
cheese. Sprinkle each serving with about 3/4
teaspoon of remaining cilantro. Serve
immediately.
http://www.myrecipes.com/recipe/chickensummer-vegetable-tostadas