Friday, October 30, 2009
1 small onion
1 small can light cream of whatever you like soup
2 c cooked rice
2 T soy sauce
1 pound sliced mushrooms
1 cup carrots (I pre-cook these until they are almost done)
1 lb ground hamburger (I am sure you could use chicken)
2 T br. sugar
1 T margarine, butter, smart balance, whatever
Cut off top of medium pumpkin and scoop out all the seeds, draw a face on it. Saute onions and margarine in a skillet. Add meat till brown, drain off grease or rinse to get even more off. Add remaining ingredients (except rice) and simmer 10 minutes. Add cooked rice cook another couple minutes. Pour in pumpkin. Replace lid. Put on a baking sheet in 350 oven for 1 hour. The pumpkin should be tender. You can eat the pumpkin as a veggie along with the casserole. Your kids will LOVE it!
Thursday, October 29, 2009
I have decided that I love pineapple the most out of each and every fruit out there. I craved it like mad with my last pregnancy and am still loving it after. I think it has magical powers to replace the taste of fat in recipes. Does that make sense at all? A week or so ago I did a search for a good zucchini bread recipe and found one on Prudence Pennywise' blog- http://prudencepennywise.blogspot.com/search?q=zucchini+bread I used Whole Wheat flour and followed the recipe almost exactly. My only change was that I added a handful of chocolate chips and I replaced half of the 1/3 cup of oil (already amazingly small amount for 2 loaves), with white bean puree. It was so incredible. My family ate and ate and ate and ate. I made it late one night and it was gone by mid morning the next day, 2 loaves!!! Here are some pictures I snapped before they were gobbled up!
3 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoons salt
1 teaspoon cinnamon
1 (20 ounce) can chunk pineapple
about 2/3 cup buttermilk (I used powdered)
1 and 1/2 cups sugar (I used brown)
1/3 cup canola or vegetable oil
2 teaspoons vanilla
2-3 cups unpeeled shredded zucchini
1 cup chopped walnuts or pecans, if desired
Preheat oven to 350 degrees. In a medium bowl, combine flour, soda, powder, salt and cinnamon. In a 1 cup measuring cup, drain , the juice from the pineapple. Add as much buttermilk as you need to make 1 cup of liquid. Pour into large mixing bowl. Add sugar, eggs, oil, and vanilla. Mix well. Stir in dry ingredients being careful to not over mix. Add the remainder. Pour into two greased 9 by 5 inch loaf pans and bake for 45-50 minutes. Cool for ten minutes and remove from pans.
Wednesday, October 28, 2009
Angel Hair Shrimp Pasta (you notice I only had thin spaghetti...whatever)
Start your pasta, this whole thing moves pretty fast.
Heat a large skillet coated with cooking spray. Add:
2 cups chopped plum tomato
1 1/2 cups chopped green onion
1/2 cup sliced ripe olives
2 tsp dry dill (yes dill, odd but great)
2 cloves garlic minced (they say one I do 2 or 3)
Cook 4 minutes or until heated. Add 1 pound shrimp. I do the medium already peeled, cooked ones (Wal-mart always has them for about 5 bucks). Heat through. Combine pasta, sauce, and 1 cup of feta cheese (important). Delish!
Thursday, October 22, 2009
1/2 cup canola oil
1/2 cup honey
1/2 cup brown sugar
1 tsp cinnamon
2 tsp vanilla
7 cups rolled oatmeal/ no instant (I use 1/2 cup wheat germ and 6 1/2 cups oatmeal)
1. Mix honey, oil, and brown sugar in a saucepan
2. Bring to a boil
3. Mix in cinnamon and vanilla
4. Pour over oats and mix up till coated
5. Spread on a 9x13 silpat lined pan (my first batch stuck horribly so I put the second on silpat)
6. Put in 375 oven for 10 minutes.
7. Take out and stir.
8. Turn oven off and put pan back in.
9. Go to sleep...wake up to a wonderful smelling house and breakfast ready.
Sunday, October 18, 2009
White Chicken Chili
1 med onion chopped (I pre-chop my onions and freeze them in 1/2 cup bags)
1tsp garlic powder (or 2 fresh cloves)
1 1/2 cup shredded or cubed cooked chicken (I will give you my take on this later in the week)
1 Tbsp Olive Oil
2 15 oz cans White beans (I cooked a bag of dried beans and froze them in 1 cup bags (I used 2 bags)
1 14 oz can chicken broth
1 1/2 cups salsa
1 tsp salt
1 tsp oregano
1 tsp chili powder
1 cup sour cream (I use light)
1 cup whipping cream (I never put this in but I do add a bit more broth)
Saute onion and garlic till clear. Add everything else except sour cream or whip cream. Bring to a boil simmer for 30 minutes. Remove from heat stir in sour cream and milk (I just mix a little sour cream in each bowl. It also cools it off a bit).
Thursday, October 15, 2009
Wednesday, October 14, 2009
Cook a pork loin, picnic pork, boneless pork ribs (about 3 pounds)...whatever you can get cheap in the crock pot for 8 hours on low. Shred and add 1/2 cup brown sugar and small can of enchilada sauce (you can use my recipe for homemade enchilada sauce if you want extra credit but then you loose the quickness :). Use for burritos, tacos, nachos, enchiladas, taco salad, whatever. This also freezes well for a quick second dinner.
Tuesday, October 13, 2009
Nonstop, no-chop chili
3/4 pound ground round browned (I always have some hamburger pre-browned then rinsed (to get the extra fat off) in my freezer, great time saver)
2 cups water
1 1/2 cups frozen corn (have you tried the Costco frozen corn....WOW)
1 cup bottled salsa
2 Tbsp chili powder
1 Tbsp sugar
2 1/2 tsp. cumin
1 1/2 tsp oregano
1/4 tsp salt
1 can chili beans undrained
1 can diced no salt added tomatoes, undrained (I used a ziploc sandwich bag full off peeled diced fresh tomatoes I froze from our garden)
* I also added a cup of zucchini I shredded and froze from our garden for some extra veggies (it disappears...no one will know)
Anyway...add it all to a pot and let it simmer until you are ready to go. How easy is that? I also have put it in the crock pot to let it simmer all day! Check back tomorrow!
Tuesday, October 6, 2009
Popcorn is the ultimate diet food. It is high in fiber and low in fat (depending on how you prepare it) Here are a few ideas for "healthy" popcorn snacking.
Chocolate popcorn- melt chocolate chips slowly in the microwave, 10-15 seconds between stirring. drizzle over plain popcorn spread out on aluminum foil. I personally like dark chocolate so I use the bittersweet choc chips. I also added a few chopped almonds. You can use any kind, just add up the calories and watch them extend their "filling" power by drizzling over your popcorn.
BBQ popcorn-Like BBQ chips? Purchase some bbq seasoning at your supermarket (got mine in a big shaker at sams club). Spread out your popcorn on foil again, spray with pan spray lightly to help the seasoning stick and wa-la. BBQ snack that you can munch on practically guilt free.
Let your imagination fly with more ideas....cinnamon, veggie seasoning etc.