Breakfast: Breakfast Bowl
For each serving, lightly grease an oven proof bowl. In another bowl, toss 1 cubed bread slice or roll with 2 Tblsp each finely chopped onion, green pepper, meat* and shredded cheese. Place in the greased bowl. Whisk together two eggs and 3 Tblsp milk. Pour over bread mixture, cover and let stand overnight. In the morning, bring to room temperature and bake, covered at 350 for 40 minutes. Remove cover and cook 20 minutes or until eggs are set. Serve hot with fresh orange slices on the side.
* You can use just about any meat you want in this: Nelli suggests any of the following: crumbled bacon, diced ham, shredded roast beef, leftover taco meat or tastee burger, corned beef, Spam, smoked turkey, shredded chicken and so on…
Dinner: Creamy Chicken Noodle Soup
Egg Salad Sandwich
Soup: In a medium sauce pan, stir together one can each cream of chicken and chicken noodle soup. Whisk in 1 soup can water and 1 soup can milk.
Egg Salad: Finely chop 6 hard boiled eggs by rubbing them through a French fry cutter. Stir in ¼ cup mayonnaise, 1 Tblsp each finely chopped onion and sweet relish. Serve on rye or wheat bread.
Lunch: Jell-O Cake
Bake one white cake mix in a 9 x 13 pan according to package directions. While cake is still warm, poke holes in it with the handle of a wooden spoon. Let cool. Mix 1 small package gelatin of any flavor with 1 cup boiling water until dissolved. Stir in ½ cup cold water. Pour over cake. Chill until gelatin is set. Cover with whipped cream and serve.
Supper: Skillet Barbecue Chicken
Beets in Sour Cream
Chicken: Mix 1 can Coca Cola with 1 cup barbecue sauce. Place one cut up chicken or boneless breasts and thighs in an electric skillet. Pour sauce over, cover tightly and cook at 300 for one hour, turning once or twice.
Baked Potato: Scrub 1 medium to large potato per serving. Bake in 350 oven 1- 1 ¼ hour until soft. For a crispy skin, bake unwrapped. For a soft skin, wrap in foil. Serve with butter, sour cream and chopped green onion.
Beets: Scrub and boil 5 medium beets until soft. Cool slightly and slip the skins off. Cut into Julienne strips. In a saucepan, Whisk together 2 Tblsp each butter and flour until smooth and bubbly. Remove from heat and stir in 2 Tblsp vinegar, 1 Tblsp sugar, ¼ tsp salt, 1 tsp dill weed and ½ tsp pepper. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in beets and heat through. In a small bowl, whisk together ½ cup sour cream and 3 Tblsp heavy cream. Stir cream into beets. Serve warm.