Meals for Memory

Toasted Sandwich (serves 1)

What you Need:

  • 3 slices of whole wheat bread
  • 1 tablespoon margarine/butter
  • 2 pieces of lettuce
  • 1/2 a tomato, thinly sliced
  • 1 hard boiled egg, thinly sliced

Special Mayo:

  • 1/3 cup cucumber, thinly sliced
  • 1/4 cup shrimp, chopped
  • 2 tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • Salt and Pepper as desired
  • Mix well.

Putting it all Together:

  • Take 2 pieces of bread and spread with butter.
  • Brown in skillet on both sides.
  • Stack the third piece of bread on top.
  • Brush the surface of the stack with Mayo.
  • Top with remaining lettuce, eggs and tomatoes.
  • Place last piece of toast on the stack, Mayo side down.
  • Cut in half and serve warm!

Glazed Hazelnut and Berry Salad (serves 2-4)

What you Need:

  • 1 teaspoon olive oil
  • 1/4 cup hazelnuts, chopped
  • 1 teaspoon honey
  • 10 cups salad greens
  • 1 cup of your favorite berries
  • 1/2 cup crumbled feta cheese

Special Dressing:

  • 1/3 cup raspberries
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon water
  • 1 teaspoon Dijon mustard
  • 1 clove of garlic
  • 1/2 teaspoon honey
  • 2 tablespoons shallots
  • Salt and Pepper as desired

Putting it all Together:

  • Preheat oven or toaster oven to 350 F.
  • Combine oil and honey in a small bowl.
  • Add nuts to the bowl and toss to coat.
  • Place nuts in a small baking dish and bake for 10 minutes.
  • While they cool, begin the dressing.
  • Combine berries, oil, vinegar, water, mustard, garlic and honey in a blender and blend until smooth.
  • Transfer to a small bowl and stir in shallots.
  • Just before serving, place greens in a large bowl.
  • Drizzle the dressing over the greens and toss to coat.
  • Divide the salad as desired.
  • Scatter your favorite berries, feta cheese and glazed nuts over your salad and serve!

Foods for Focus

Moist Raisin Bran Muffins (2 dozen)

What you Need:

  • 4 cups raisin bran cereal
  • 1/2 cup raisins
  • 2 1/2 cups flour
  • 2 1/2 teaspoons baking soda
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 egg yolks
  • 2 cups milk
  • 1/2 cup olive oil
  • 1 teaspoon vanilla

Putting it all Together:

  • Preheat oven to 375 F.
  • In a large bowl, mix all dry ingredients, then make a well in the center.
  • In a separate bowl, beat the egg yolks, oil, vanilla and milk.
  • Beat until you see a light froth at the top then add to dry ingredients, stirring the whole time.
  • Pour the batter into a greased muffin pan, 3/4 of the way up.
  • Bake for 22-25 minutes, then let cool for 10 before serving!

Tomato, Spinach, Bean Burrito (serves 4)

What you need:

  • 2 tablespoons olive oil
  • 1 cup onion, diced
  • 3 cloves of garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 cup water
  • 4 cups fresh tomatoes, chopped
  • 1 can kidney beans
  • 1 package spinach, chopped
  • 4 whole wheat tortillas
  • 1 ripe avocado, sliced
  • 4 tablespoons sour cream
  • 4 tablespoons salsa

Putting it all Together:

  • Heat oil in a large skillet on medium-high heat.
  • Saute onion and garlic for 5 minutes.
  • Stir in chilli powder and cumin and cook for 1 minute.
  • Stir in water, tomato and kidney beans.
  • Bring to a boil, then reduce heat and simmer for 20 minutes.
  • Stir in spinach and cook 5 minutes more.
  • Spoon 1/4 of the bean mixture into the middle of a warm tortilla.
  • Wrap and garnish with avocado, sour cream and salsa!

Lamb with Blackberry Sauce (serves 2-4)

What you need:

  • 1 1/2 teaspoons shallots, chopped
  • 1 clove of garlic
  • 1 teaspoon olive oil
  • 2 cups blackberry pulp
  • 2 teaspoons honey
  • 1 whole clove
  • 1 teaspoon cardamon
  • 1 jalapeno pepper, diced
  • 1 1/2 cups red wine
  • 4 lamb chops

Putting it all Together:

  • Saute the shallots and garlic in hot olive oil until translucent.
  • Mix the blackberry pulp, honey, clove, cardamon and jalapeno in a bowl.
  • Add the wine and cook until reduced to half.
  • Grill the lamb, and serve with sauce drizzled over top!

Victuals for Vision

Chicken Pecan Salad (serves 6)

What you Need:

  • 2 tablespoons hot red pepper sauce
  • 1/2 cup margarine/butter, melted
  • 2/3 cup brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 pound pecans, chopped
  • 3 skinless, boneless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon of your favorite seasoning
  • 1 pound romaine lettuce, torn
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh strawberries
  • 1/2 cup seedless grapes
  • 1/4 cup fresh raspberries
  • 1/4 cup fresh blueberries
  • 1/2 cup honey mustard salad dressing

Putting it all Together:

  • Preheat oven to 350 F.
  • In a bowl, mix the pepper sauce, butter, brown sugar, Worcestershire sauce and lemon juice.
  • Mix pecans into the bowl and toss to coat.
  • Spread pecans in a single layer on a baking sheet.
  • Bake 10 minutes, stirring often until lightly browned.
  • Remove from heat and set aside.
  • Rub the chicken with olive oil and place on a baking sheet.
  • Season with your favorite seasoning.
  • Bake 20 minutes, then slide into strips.
  • In a salad bowl, toss together the lettuce, chicken, tomatoes, strawberries, grapes, raspberries and blueberries.
  • Sprinkle the salad with roasted pecans, drizzle with dressing and serve!

Confetti Chowder (serves 6)

What you need:

  • 3 tablespoons of margarine/butter
  • 1 cup diced carrots
  • 1 cup diced zucchini
  • 1 cup broccoli forets
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1/4 cup flour
  • 1/4 teaspoon sugar
  • 3 cups milk
  • 1 cup chicken broth
  • 1 cup kernel corn
  • 1 cup cooked ham, chopped
  • 1/2 cup peas
  • 1 cup cheddar cheese, shredded
  • Salt and Pepper as desired

Putting it all Together:

  • Melt the butter in a large pot on medium-high heat.
  • Add carrots, zucchini, broccoli, onion and celery and cook for 5 minutes.
  • Sprinkle flour, sugar and salt and pepper over vegetables and mix well.
  • Stir in milk and chicken broth and cook until thick and bubbly.
  • Add corn, ham and peas and cook until soup is heated through.
  • Remove from heat, garnish with cheese and serve!

Apricot Custard (serves 4-6)

What you need:

  • 2 cups milk
  • 1/2 cup fresh or dried apricots
  • 1/3 cup honey
  • 3 eggs

Putting it all Together:

  • Preheat oven to 350 F.
  • If using dried apricots, soak and drain prior to using.
  • Blend all ingredients in blender until smooth.
  • Pour into oiled custard cups.
  • Place cups in a pan of hot water.
  • Bake for 45 minutes and serve warm!

Snacks for Studying

Lemon Garlic Hummus (serves 1-4)

What you Need:

  • 3/4 cup olive oil
  • 3 tablespoons lemon juice
  • 2 cups chickpeas, drained
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • Pita bread, cut into wedges

Putting it all Together:

  • In a blender, combine the oil, lemon juice, beans, garlic and salt.
  • Cover and process until smooth.
  • Transfer to a small bowl and serve with pita wedges!

Melon with Raspberry Sauce (serves 2-4)

What you Need:

  • 2 2/3 cups raspberries, unsweetened
  • 3 tablespoons honey
  • 1 teaspoon lemon juice
  • 1/8 teaspoon ground ginger
  • 1 cantaloupe
  • 1 honeydew melon

Putting it all Together:

  • Set aside a few raspberries for garnish.
  • Place the remaining berries in a blender and process until pureed.
  • Add the honey, lemon juice and ginger and process longer.
  • Strain and discard seeds, then set sauce aside.
  • Cut the melons into desired shapes and arrange nicely on a plate.
  • Drizzle with raspberry sauce and top with reserved berries!

Purple Monster Smoothie (serves 1)

What you Need:

  • 2 frozen bananas, chopped
  • 1/2 cup frozen blueberries
  • 1 cup orange juice (or soy milk)
  • 1 tablespoon honey
  • 1 teaspoon vanilla

Putting it all Together:

  • Place bananas, blueberries and juice in a blender and puree.
  • Use honey and vanilla to taste and voila!