Apple Crisp in One Minute or Sauteed Apples with Granola for Breakfast; What's In a Name?

 This is one of those odd little dishes that you could eat for breakfast, lunch, dinner, dessert, or snack.  I like it for breakfast, but also know it's sweet-fast conclusion to a filling supper.  It might fill the bill when you're desperate for dessert and all your time was spent at

• the doctor's office, or
• the car repair place, or
• sitting at the airport, or
• fuming at the traffic that never moved, or
• work, reading a novel, playing the piano, talking to your best friend.

Would You Bring a Side? Green Beans, Mushrooms, and Jasmine Rice with Tarragon and Mustard Vinaigrette

When it's green bean time, I often make a green bean salad with mustard vinaigrette.  Sometimes it has tomatoes and sometimes mushrooms or potatoes.  I'm fond of one-dish sides and am always looking for dishes easily served alongside a chop or a piece of grilled chicken or fish. 

Would You Bring an Appetizer? Goat Cheese Spread with Dill and Red Onion

Just spread on sliced baguette.

Bring an appetizer.  Sounds easy, right?  But what to bring?  Chips?  Veggies and dip?  Usual suspects like sliced salami, olives, and marinated mushrooms off the bar at the grocery?  This little appetizer is good any time of the year, but is perfect in the summer with a crisp and ice cold bottle of Sauvignon Blanc or my favorite version,  Sancerre.

Walleye Salad

It's just a fact of life.  If you live in the upper midwest, you  probably love Walleye Pike.  (If you live elsewhere, you maybe don't know from Walleye.)  We travel to northern lakes to fish for them, we serve them at many, many restaurants, and we currently sell them fresh in the grocery store for $18 a pound or so. (Yikes.)  We cut them into "fingers" for starters, fry them up with mountains of fries served up with two cups of mayonnaise coleslaw for mains, nestle them into a bun for a Minnesota fish burger,  and occasionally place them somewhat uncomfortably on a bed of greens.

Green Beans Sauteed with Onions and Garlic-- or My Sister Loves Green Beans

It's my sister's birthday month.  She loves green beans!

Sides like green beans, carrots, spinach, asparagus--otherwise known as vegetables-- aren't something I usually blog on their own.  Today  I'm  changing all that in honor of my younger sister.   You just  get the words "green beans" off your tongue, and she nearly swoons.  "I just love green beans!" is her immediate comeback.  And it doesn't matter how you make them, she'll eat them and be glad.  In our childhood days, our southern parents would talk about "a mess of beans" for supper.  That could mean anything from butter beans to pole beans to wax beans, but it usually meant a big pot of green beans.  That, along with some bacon or ham thrown in, a pot of rice, a pan of corn bread, and a plate of sliced tomatoes was a typical summer meal.  And, oh, by the way, you wouldn't throw out the juice or "liquor" the beans were cooked in because you might want to dip your corn bread in it or add your rice to the bowl for an instant soup, though no one would ever call it that.

Tuna-Cannellini Bean Salad with Feta -- Pantry Dinner, Lunch or Both

In a perfect world, someone else would make your lunch.
Do your laundry.
Grocery shopping.
Make your iced tea.
Clean out your refrigerator.
Do your taxes.
Clean the leaves out of the flower beds.
Fill your car with gas.
Take your old books to the library book sale.
Mend your favorite jeans.

But since this isn't a perfect world, you might have to cook for yourself  AND do your laundry.  But.  If you "cook" this (and there's no cooking involved), you'll skip most of the above because this yummy ditty is made mostly from pantry ingredients.  No running out to the store for fresh fish or searching the shelves for a bag of dried beans.  Of course, you'll need to have kept a few fresh veggies, etc in your frig "pantry," but here's hoping you do.

Tomato-Carrot Soup for Easter or Passover--A Light and Easy First Course

Up next in the blog is a simple, yet incredibly tasty soup I made out of on-hand ingredients to preface a meal of steak with oven-browned potatoes accented with burnt onions and roasted asparagus. If your meal is easy and nearly instant, as was this, or is a holiday meal elsewhere,  what a good time to make a first-course soup. Get ready for, “Oh, you made SOUP?!” 

Vietnamese Chicken Salad

Ready?  Set?  Eat.  I'm about all written out this week, but I haven't forgotten Dinner Place.  And when I thought about you, all I could think about was this Vietnamese Chicken Salad.  I made it twice this week--once with chicken and once with tofu and shrimp.  If I had my druthers, I'd say do the chicken.  We just wanted to eat and eat this.  Which is ok.  It's light and healthful.  Good to pig out on.  If you like, you can use rotisserie chicken; I know a lot of solo cooks buy a chicken a week.  Or  roast one yourself; here's how.

 vietnamese chicken salad  (courtesy Nigella Lawson/Food Network)
                        2-3 generous servings

Ingredients

• 1 Thai chile, seeded and minced (I used 1/2 a jalapeno, minced)
• 1 large garlic clove, peeled, minced
• 1 tablespoon sugar
• 1 1/2 teaspoons rice vinegar
• 1 1/2 tablespoons lime juice
• 1 1/2 tablespoons Vietnamese or Thai fish sauce (nuoc nam or nam pla)
• 1 1/2 tablespoons vegetable oil
• 1/2 medium onion, finely sliced
• Freshly grated black pepper
• 7 to 8 ounces white cabbage, shredded
• 1 medium carrot, shredded, julienned, or grated
• 7 ounces cooked chicken breast, shredded, or cut into fine strips (I used 3 boneless chicken breasts)
• 1 bunch mint, plus extra for garnish, leaves roughly chopped  (I used about 1/2 cup chopped mint.)
• Salt

Directions

In a medium bowl, stirring with spoon, combine the chile, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper, set aside for 1/2 hour. In a large bowl combine cabbage, carrot, chicken breast, and mint, tossing with tongs. Pour cabbage mixture over the dressing, tossing with tongs, slowly and patiently so everything is coated. Add salt, to taste. Serve on a flat plate with mint for garnish. 

Solo Cook's Notes:

If you make this whole recipe (and why not), divide the undressed salad in half.  Dress and eat one half and store the other half separately from the dressing in the frig.  Otherwise, the salad is soggy the next day.  Unless you like soggy! 

Slice the cabbage thinly by hand.

Make the dressing and marinate the pepper and onions.

Avoid tough chicken:  Sear well-seasoned, oiled boneless breasts over high heat 1 minute on each side, turn down to low and cook partly covered  until done.

Toss with chicken and dressing.  Eat as long as it holds out.

If you liked this, you might like:

My Lenten Journey blog.  Lent 2012:  40 Thoughtful Days.

This week on More Time at the Table, I've blogged a bunch of desserts and Darina Allen's Irish Soda Bread.  Take a peek!

Have fun cooking and taking care of yourself,
Alyce

Pot of Pinto Beans-Simple Pictures are Best

Pintos garnished with plain Greek yogurt and Frontera salsa

When I was a kid, a pot of beans sounded nasty to me.  It smacked of nothing to do out in the country (except make a pot of beans) and I didn't particularly like the taste of beans--particularly pintos.  My parents grew all kinds of vegetables and they were fond of many sorts of beans and peas; our neighbors were of a similar ilk.  Married during the depression, but first raised on or near the farm, they all knew every trick for saving money on food.  Moving to the big city, they searched for a piece of land out a ways in order to plant that garden every year.  (Weed, can, water, repeat.)

Pan-Roasted Brussels Sprouts and New Potatoes with Parmesan and Onions

When folks began oven-roasting Brussels sprouts and bringing them back into vogue, I began pan roasting them.  Either the oven was full the first time I tried it or I just wanted to see what would happen.  Whichever way, we loved them and I kept making the sprouts stove top.  I blogged them cooked with pumpkin seeds one Thanksgiving, and later made them with shredded, crispy ham or prosciutto, or just on their own with whole, quite soft garlic cloves and lots of black pepper.  Once I threw in a few slices of  hot Capicola, an Italian ham that sometimes comes rolled in ground red pepper.  Whew.

Split Pea Soup for One

Ham hock optional, but being at home you can pick it up with your hands!

Cooking at home, I've discovered, has the distinct advantage of being at home.  While things simmer and perk or bake, hard-working you can play the radio (or the piano.)  Relaxing you can bring home the NYT to read while lazing on the couch with the cat.  Your laundry, if you're blessed with the ability to do it at home, can be lazily floating through its warm dryer as you put your nose down in a pot or wine glass.  There's no waiting for the server to bring you another glass of water or waving her away from the bar so you can have your check.  No walking or driving through cold, rain, sleet, and snow only to wait ad nauseum for a parking spot or the bus that's 20 minutes late.  That's if you live in the city as do I.

 

Freezable, microwavable REAL Tupperware ordered from amazon.com

Rosemary Chicken Thighs with Butternut Squash and Fennel

 I've made this roasted chicken thigh and vegetable supper a few different ways....but the luscious, really luscious thing about it (besides being light on the wallet) is that you just throw a bunch of great food on a rimmed sheet pan, toss it with oil, salt, peppers, and rosemary, and shove it in the oven for 30-40 minutes.  Meantime--kiss your love, listen to NPR, iron your work blouse, or call your Mom.  Make double for leftovers or if you've invited a friend.   Wine?  Côtes du Rhône would definitely drink.

Chicken Chili for One

I once heard a woman say, "You can't make chili for two people."  As I began to write today, thinking about that conversation did make me do just a little bit of research...because I often make chili for one or two!

Baby Kale and Spinach with a Roasted Chicken Breast or...

When someone says "greens," I guess I usually think of turnip or collard greens.  Southern parents, I guess.   And while I like those on a  cold day with a big pan of crispy cornbread, that big mess of greens isn't my style all the time.  Give me a sauté pan full of teensy baby spinach just barely heated or even cooked way down with garlic as a base for fish.  Lately I've been adding kale to that mix and having that for lunch. (January, you know.)  A few grape tomatoes and a pinch of crushed red pepper and I'm that happy.  For the solo cook, both baby spinach and baby kale come in those not-so-green (tell me if  you know how to recycle them other than at Whole Foods) plastic boxes.  They keep a long time in your frig, which is useful for anyone who doesn't cook two pounds of vegetables every day.

Here's full-grown kale.  Chop it and saute it if you can't find baby kale.

Tomatoed Cod on Fennel with Sautéed Spinach

Mostly people don't realize it, but when you're out for Friday Night Fish-Fry in St. Paul (or anywhere), you're probably having cod.  It could be haddock or pollack, and we can almost be sure it won't be halibut, though that would be so tasty.  Served up with boatloads of tartar sauce and a tower of fries with cole slaw, it's nothing if not very, very beckoning.   Add to that the number of people who've traveled to the UK and are now hooked on "Fish and Chips" and you have a ton of folks walking around thinking this is one of their favorite meals. And way too often here, the fish is "all you can eat."

But get us in the grocery store or at the fish monger, and cod doesn't stand out.  Darker, sexier catches like salmon and tuna prevail and cod hasn't much to say.  I mean, what do you do with cod?  (What do you do with a lot of fish, in fact.  Whenever I'm in line to buy fish, the other customers are always asking the clerk how to fix this fish.  I've nothing against the clerks, but they are not often great or accomplished cooks.  If I can gently and gracefully chime in, I do.  Of course, if you know me, you know I'm neither gentle nor graceful.

Pasta out of the Frig and Pantry

Boil the pasta, chop and cook whatever veg.  Dinner for one is served.

 As a young cook, I would marvel at my mother's ability to walk into a kitchen and come out with something good to eat.   While this doesn't sound like such a feat (there are many accomplished cooks in the world), she managed it when there didn't appear to be any food (that I could see) in there.  Well, of course there were milk, eggs and cheese in the frig.   In fact, there were often fresh eggs from her hens. There were root vegetables on the counter.  The deep freeze held fish she and my dad had caught and cartons of last summer's vegetables.  In the closet were shelves brimming with quart jars of canned tomatoes,  4oz jars of crab apple jelly, various sized containers of figs, as well as odds and ends -- batches of canning she'd done when someone had brought her half a bushel of something or other about to go bad.

Mom and nephew Michael

Last year, I read and reviewed a book called Lunch in Paris; A Love Story with Recipes  by Elizabeth Bard (the paperback version has come out recently), which is a memoir about an American  woman who falls in love with (eventually marries) a Frenchman named Gwendal.  Full of sweet, not-too-long-ago stories, each vignette ends with a recipe. One I  particularly liked:  Gwendal (who cooked for just himself often) was notorious for rummaging in the frig and coming up with a tasty pasta dish. All this when it looked like there was simply nothing to eat and a run for take-out must be attempted no matter the weather or time.

I tried my hand at Gwendal's pasta (blogged it once) and continue to do so because it quickly morphs into my pasta and will soon be yours.  See what you think. You, too, can learn to look around, grab a few things, and cook your dinner out of what you have.  Just like my mom or Gwendal.  Julia Child would say, "Have the courage of your convictions..."  and go for it.

An Omelet and a Glass of Wine

..is a fine book by famed writer, Elizabeth David.  I wish I'd coined the phrase, but, alas, I just eat the meal regularly.  Add sauteed spinach, a piece of whole-grain toast (I often skip this or have half) and you have a meal.  (Photos below.) This particular omelet is a cheese one, but you can make whatever kind of omelet you like.  I'll give some tips about that at the bottom under "Solo Cook's Notes."  If you'd like to see another, more classic omelet prep, watch this Julia Child video et voila!

Or watch Jacques Pepin make an omelet here.   Choose your method!

A great Judith Jones omelet post, with lots of pics from her kitchen, is here.

No, I'm not pedaling books, but I've read Elizabeth David (and others-- Jacques Pepin or MFK Fisher for example) for years.   If you like yummy prose as well as yummy food, try books by  these writers who knew from words and knew from food. 

My Little Omelet Info and Primer:
Omelets are  notorious for using up leftovers...that bit of broccoli left from last night, that last tablespoon of chopped onion or green pepper, that bit of hard cheese you didn't wrap well.  Here are a few tips:

• Best quality cage-free eggs.  (or from a local farmer)
• Don't overbeat your eggs.  30 whips with a big whisk is plenty for two eggs. 
• Buy a heavy-duty, 8", nonstick pan (or stainless steel if you like that) and you'll have it for a long time.  I like Scanpan for more expensive pans and Pampered Chef for a good cheapie. 
• Don't be afraid to crank that heat up a little to really get the butter really hot.  But don't dare walk away either.  Turn off your cell phone.
• You must have everything you need ready before you heat the pan, because after that, your eyes and your hands must attend the omelet.  Set table and get your drink first.
• Do not make an omelet without butter unless you are allergic to it, are vegan or have a health problem that requires you to use oil.  Omelets are made with butter period. 
• As the eggs begin to cook, gently stir them to allow uncooked eggs into the bottom of the hot pan.
• If you want to cook more than one omelet, heat the oven to 200 and let one omelet rest there while you cook the other.   Move on to a frittata if you have several people.
• Be brave, cook your omelet and enjoy it!  However it turns out, you'll eat it and be glad. 
• Note: For South Beach Option, skip toast

Omelets are great for solo cooks.

 

Setting up the Kitchen

Table for one?

Welcome to my new blog!  I've been thinking about starting a second cooking blog for a long time, but had too many ideas that never seemed to boil down to just the right one.  Recently, my youngest moved into an apartment and said, "Mom, could come up with a pantry list and some very simple recipes for one?"  That was it; I knew I had my idea.  I, too, often cook for one and would love to share those ideas.

So, who am I?  Check out the profile at the right and, when you have time, peruse my first blog, http://www.moretimeatthetable.blogspot.com and see what's going on over there; I'll be glad to see you.  That blog is a couple of years old by now and focuses on meals that bring people together around a table in our nutty world.  I believe a lot of problems in life could be solved by slowing down, taking care of ourselves and those we love, especially by cooking with and for them.  No car-eats or choked down over the kitchen sink food, but...mostly simple things for you and your family or friends.  Occasionally I'll blog more complicated things or fun things from magazines or other sites.  And, at More Time at the Table, there is a section of recipes called "Cooking for One or Two" that might be interesting to you, as well as lots of recipes and ideas for you and guests.

 "Dinner Place" will contribute to the idea of making dinner (or breakfast or lunch)  a very real part of life.  You'll learn to cook for yourself and enjoy the meal,  how to invite a friend over, and you'll be healthier, wealthier, and wiser because of it.  Or, you can just find recipes for one or two if that's what you need.  It will take a while to get the list of recipes and posts going, but let's get started.  The first entry is about the kitchen set up and will be a work-in-progress, I'm sure.   (Please leave a comment if you think of some important item I've missed!)

Setting up Your Kitchen--What do you need?

You can make do with a hot plate, a microwave, a dorm frig and a single plate, fork, knife and spoon--and some of the recipes will be just for that.  But I'm looking at someone who has a basic kitchen:

• A stove and oven of some sort
• A sink
• A refrigerator
• A microwave
• Perhaps a dishwasher

In order to make the best use of that kitchen and what you can cook in it, you'll need (and can take your time getting it all) the following items; use your discretion.  Shop at Good Will, garage sales, estate sales or antique shop for bargains, but buy new cutting boards and knives.

1. Tableware (I'm assuming you'll use the dishwasher and/or have people over for a meal.)

• 8 ea plates, salad plates, cereal/soup bowls, mugs, large glasses, small glasses, wine glasses, silverware.  (Steak knives optional)
• 2 serving spoons; 1 serving fork;  1 butter knife
• 2 serving bowls, which could double as mixing bowls; 1 serving platter or tray
• 1 bread basket
• 1 trivet or large hot pad
• 4 place mats and 8 fabric napkins (You have to wash clothes anyway; be green.  You can use a big pack of cheap white bar or mop towels for napkins if that appeals to you. Antique stores or second-hand shops that sell linens are a great source for fine-quality napkins that will last and last.  New napkins are often made cheaply abroad.)
• Candles (real or battery)
• Things you collect for centerpieces as time goes by.  A plant or herbs can do double duty and you can splurge on fresh flowers for a special occasion.

2.  Equipment with which to cook:

• 1 small, nonstick skillet (8") for omelets, eggs, grilled sandwiches, etc
• 1 large, nonstick or stainless large skillet (12")
• 1 2 or 3 qt saucepan w/ lid for rice, heating soup and so on
• 1 (and later 2) stockpots 10 or 12 qt for pasta and soup or stew
• 1 8" chef's knife (buy the best you can and this should be your only knife if it's all you can afford)
• 1 serrated all-purpose or tomato knife
• 1 wood or plastic cutting board
• 1 colander (strainer)
• 1 large mixing bowl
• 1 set of measuring cups
• 1 set of measuring spoons
• 1 cheese grater (box-type is fine)
• 1 whisk
• 2 wooden spoons of different sizes
• 1 spatula for nonstick pans
• 1 ladle
• 1 large cooking spoon
• Can opener
• Wine opener
• Bottle opener
• 2 glass or ceramic casseroles  (1 8" sq. and 1 9"x13") for oven and microwave
• 1 (later 2) cookie sheets for cookies, heating bread or heating other things in the oven
• 1 roasting pan, hopefully with a "V" rack 
• 1 tea kettle (or you can use your 2 or 3 qt sauce pan to heat water) 
• Food storage containers (plastic or glass) and/or plastic wrap, aluminum foil and gallon/sandwich bags if you use them.

3.  Electric Appliances (This is  a very personal list you can make yourself.  Only you know if you can't live without an iced tea maker, ice cream freezer, iron or hot chocolate maker.  Most people at least need a toaster. Don't buy used appliances; ask friends or family if they have anything first, then, if they don't, buy the best you can afford.)

• Coffeemaker (if you drink coffee)
• Toaster 
• Hand-held electric mixer (Optional--Will you make cookies or whip cream?)
• Crock-pot (opt)
• Waffle Iron (opt)

4.  Fabric Kitchen Needs

• Oven mitts, gloves or potholders (potholders can also be used for trivets)
• 2 dish towels (1 terry; 1 plain cotton)
• 2 dish cloths
• 1 Apron (save your clothes)
• Scrubbies of some sort for hard-to-clean dishes or pots
• Place mats and napkins (see above)

5.  Basic Cleaning Supplies

• Dish soap and/or dishwasher detergent
• Windex or Vinegar and water
• Sanitizing spray or cleaner (Diluted Bleach or Bleach spray like Chlorox Clean-up; There are also more environmentally friendly products.)
• Broom and dustpan
• Mop and Floor Cleaner (in a pinch, you can use dish soap) or old rags / big sponges
• Small sponges (some with rough sides)
• Old towels (or paper towels)
• Garbage can (and liners if you use them)
• Oven Cleaner (unless you have a self-cleaning oven--and sometimes even then)

PANTRY
     
     If you try to fill your pantry all at once, you'll be broke.  Buy a few basics and the things you'll need for 3 or 4 meals.  The following week, buy the things you'll need for another 3 or 4 meals.  Soon you'll have an operating pantry out of which you can easily pull together a quick meal.  You'll need, as a solo cook, to greatly rely on dry goods that are not perishable and to very carefully choose your perishable goods so you don't waste money and food.  For instance, a bag of oranges might be a good buy, but will you eat them before they go bad?  Also, sometimes it might be easier and cheaper to eat certain things in restaurants.  A big salad bar take-out meal twice a week could be cheaper than maintaining all of those vegetables for one.  Your shopping habits will also determine what kind of pantry you'll have.  Do you shop once, twice or five times a week?

The first trip to the store--$100. or so

• Salt and pepper grinders(these are disposable and in the spice section)
• 1# packages of flour and sugar
• Whole wheat rolls, buns or tortillas/wraps (can freeze and use one at a time)
• Peanut or almond butter and jam or honey
• Whole wheat pasta and/or brown rice (You can also buy quick brown rice or frozen, cooked brown rice you can heat in the microwave.)
• Tea, coffee or cocoa (your choice)
• Jar of Marinara sauce (I'll blog a great home-made one for you, too.)
• 1 jar Dijon-style mustard
• Spinach or Leaf Lettuce or Bibb Lettuce (your favorite greens)
• 1 onion; 1 bulb garlic (or buy a small jar of minced garlic for the frig)
• Your favorite vegetables (fresh or frozen)
• Your favorite fruit-3 or 4 pieces
• Olive oil, small container
• Vinegar (white, red or balsamic)
• 1 Lemon
• Salsa
• 1/2 # of your favorite cheese
• Tortilla Chips 
• Nuts of some kind
• Whole grain cereal or oatmeal or granola
• Milk
• Yogurt (Buy plain and add your own fruit or jam or honey; flavored, sugary yogurt is expensive for the nutritional content.)
• Eggs
• Butter
• A protein you like:  canned tuna, fresh or frozen chicken, sausage, hamburger, tofu
• 1 frozen desperation meal
• Pint ice cream, sorbet or frozen yogurt
• Dish soap
• Bath soap
• Toilet paper
• Plastic Wrap

   
First Meal (Breakfast, Lunch, Dinner or Snack)

                  EGG TACOS WITH VEGETABLES AND SALSA  
                                                          1 serving

1 tsp (teaspoon) butter or olive oil
1/2 cup  chopped vegetable(s) of your choice or mixed ( example: onions; spinach; zucchini; red peppers)
2 eggs
Salt and pepper
1  large whole-grain tortilla
1T grated cheese
1/8  c salsa

1. In a small skillet, heat butter or oil over medium heat and saute vegetable(s) about five minutes, stirring often, until tender. 
2. Meantime, in a mixing bowl, beat two eggs with a sprinkle each of salt and pepper until well-mixed. Pour into the skillet.  Stir well and cook until eggs are set as you like, stirring again a time or two to let uncooked eggs reach the bottom of the skillet.
3. Spoon eggs and vegetables out onto a tortilla (which you can heat for 12 seconds in the microwave wrapped in a towel or paper towel) and top with salsa.  
4. Turn bottom of tortilla up and fold in each side to make a firm package.

For a larger meal,  you can add some cooked potato to the taco (easy to chop and cook 1 potato in the microwave with a bit of water, covered, for 4-5 minutes) or add a piece of fruit for dessert.

What else can I make from that stuff?

1. Peanut Butter Toast or Grilled Peanut Butter and Jelly
2. Grilled Cheese Sandwich  (WikiHow to make one.)
3. Pasta (follow directions on package) and Marinara with hamburger ( kind of a Bolognese Sauce)
4. Chicken Spaghetti and vegetables (if you bought chicken)
5. Salad and dressing  (click to learn how Jamie Oliver makes a salad and dressing)
6. Yogurt and fruit w/ jam or honey or a smoothie
7. Omelet (plain, cheese, meat or veggie) and toasted roll with jam or honey and fruit (Coming soon) 
8. Fried Egg Sandwich and fruit
9. Sauteed chicken and vegetables with a whole wheat roll (Coming soon)
10. Grilled Chicken Sandwich and salad or Leftover sauteed chicken sandwich if you made 2
11. Cheese and fruit 
12. Chicken and rice
13. Meatloaf (if you bought hamburger) and vegetables
14. Nachos

Have fun cooking and taking care of yourself,
Alyce