Life's on Fire - Eat Sheet™ Week 3
Recipe Name
Page #
Zucchini Parmesan
56
Lean Dry-Garlic Beef Sausage
58
Mushroom Cheddar Soup
60
Quick Roast
62

Thai Satay

64
 

Spices
salt & black pepper
garlic powder
thyme leaves
marjoram leaves
bay leaf
parsley flakes
cayenne pepper
crushed chilies
cumin powder

Baking Goods
canola oil and extra virgin olive oils
brown sugar
flour
Bisto Brown Gravy Mix

Helpers
22 fl oz or 700 mL pasta sauce Spicy Onion & Garlic
1 can (10 fl oz or 284 mL) sliced mushrooms
low-fat Caesar dressing (or 1 Tbsp strong gourmet
Caesar + 3 Tbsp lowest-fat mayo)

12 fl oz or 341mL V-H dry-garlic sauce (for ribs)
soya sauce
2 cans (10 fl oz or 284 mL each) mushroom soup
1 can (10 fl oz or 284 mL) beef broth
sundried tomato salad dressing
lowest-fat creamy peanut butter

Frozen Food
2 cups baby carrots
2 cups cut broccoli

Bakery
1 French loaf
12 brown to serve soft Italian bread sticks

Other
bamboo skewers


Meats
1 3/4 lbs or 700 g thick beef sausage
4 large chicken breasts boneless skinless
(1 3/4 lbs or 700 g)
2 lbs or 900 g beef sirloin roast boneless & lean

Dairy
butter or margarine
1-1/4 cups 1% milk
250 mL 1% cottage cheese
low-fat grated Parmesan cheese
200 g part-skim mozzarella cheese (2 cups grated)
50 g low-fat Cheddar cheese (1/2 cup grated)

Produce
3 small to medium zucchini (1 lb or 500 g)
2 heads green leaf or Romaine lettuce
1 apple
2 onions
18 fresh mushrooms
16 new potatoes (2 lbs or 1 kg) or 4 large potatoes
1 lb or 450 g baby carrots washed & peeled
2 celery stalks
fresh garlic (from a jar)

Dry Essentials
12 oz or 340 g Catelli Express Oven Ready
lasagna noodles (8-12)
corn flake crumbs
12 oz or 340 g linguine
1-1/2 cups white rice

Extras