06 August, 2012
I didn't have any vanilla whey protein on hand... I only had chocolate and it still tasted pretty good. Also, to make oat flour on your own you can put quick cooking oats in a blender and mix until a flour-y consistancy. It works surprisingly well! Add a little extra to your blender than you need for a recipe.
Preheat oven to 350. Spray an 8x8 pan with non-stick spray.
In small bowl combine: (set aside)
1/3 cup Ideal (Xylitol) (sugar)
2 tsp cinnamon
In a large bowl combine: (whisk together)
1 1/2 cups oat flour + 2 scoops vanilla whey protein
1 T baking powder
1/2 tsp salt
1/2 cup Ideal (Xylitol) or 1/4 cup Stevie in the Raw
In a medium bowl combine: (whisk together and add to large bowl)
2 egg whites
1 cup unsweetened almond milk
1/3 cup or 1 4 oz jar of baby food applesauce
1/4 cup low sugar vanilla yogurt (optional) (Greek yogurt for added protein)
Pour a shallow layer of batter into the loaf pan (about 1/4 of the batter)
Sprinkle with half of the cinnamon/sugar mixture
Repeat with remaining batter and cinnamon/sugar on top
Draw a knife through the batter to marble
Bake for 24 to 28 minutes. Let cool for 10 minutes.
Bread will be dense.
It's actually pretty tasty for a low-calorie and high protein mid-meal. I never used the chipotle spice (not a fan of spicy).
2 lbs ground turkey
3 egg whites
1 cup quick cooking oats
1/2 tsp ground cumin
1/2 tsp dried thyme
2 tsp dry yellow mustard
2 tsp black pepper
2 tsp chipotle pepper spice
1 tsp salt
2 T garlic powder (2 cloves minced)
1 small onion (finely chopped)
2 celery stalks (finely chopped)
Preheat oven to 375
Spray muffin pan and canola or olive oil
Mix all your ingredients together in one large bowl.
Roll the mixture into balls and place in muffin pan. Muffins should be about the size of a racquetball.
Bake for 40 minutes.
Makes 12 muffins
Serving size: 2 for women, 4 for men
Fat: 2 g
13 June, 2011
2 C. Semi-Sweet Chocolate Chips
1 can Sweetened Condensed Milk
1 tsp. Vanilla
Dash of Salt
Put all ingredients into a saucepan and heat on low. Stir constantly until smoothed and melted. Take from heat and pour into a 9x9 pan coated with wax paper.
Refrigerate for 2-3 hours. Pull out of pan by wax paper and cut into desired pieces.
I served this as an appetizer for people while I figured they would have to wait for the grill to heat up. I served it with kiwi, strawberry, and banana slices. It was an absolute hit!
02 June, 2011
1 C. Coke
1 C. Ketchup
1 C. Barbeque Sauce
Throw in crockpot, cook on low for 8-10 hours. 2 hours before serving shred the pork and place it back in the crockpot.
Unthaw and heat thoroughly.
Grab & Go Option:
Place on preferred roll or bun in serving size and put in baggies then freeze.
Thank you to Rebecca Allen for the recipe!
1 C. Semisweet chocolate chips
1/2 C. Light Brown Sugar, packed
1 Tbsp. Baking Powder
1/2 tsp. Salt
1 C. Milk
1/2 stick Butter, melted
1 lrg. Egg
Preheat oven to 400 degrees. Grease 12 muffin cups with shortening or use cupcake fillers.
Mix flour, chocolate chips, brown sugar, baking powder and salt in a large bowl. Mix milk, melted butter and egg in a small bowl. Stir milk mixture into the flour mixture until blended.
Spoon batter into prepared muffin cups, divided equally. Bake until golden brown, 18-22 minutes. Transfer muffins to wire racks to cool.
Yields: 1 dozen
Ziploc Freezer Bags
Up to 6 weeks
Defrost in microwave on high for 15-20 seconds, as needed.
1 C. Butter
4 lbs. Boneless Skinless Chicken Breasts
2 (10.75oz) can Cream of Chicken Soup
2 (8oz.) pkg. Cream Cheese
Turn slow cooker on high. Place butter in bottom of slow cooker. When the butter has melted, add envelopes of italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on high for 2 hours. Remove chicken to plate to cool. Add cream of chicken soups and cream cheeses. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.
Serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice or hot buttered noodles.
Recipe by: www.30mealsinoneday.com
*Recipe not originally doubled
1/4 C. Water
1-1/2 C. Beef Broth
3 Tbsp. Red Wine Vinegar
2 Tbsp. Chili Powder
1 Tbsp. Ground Cumin
1 Lrg. Onion, chopped
2 (4oz.) can Chopped Green Chile Peppers
1 Tbsp. All-purpose Flour
2 C. Sour Cream
3 C. Shredded Monterey Jack Cheese, divided
1 C. Oil for frying
20 (6-inch) Corn Tortillas
Place roast in a large saucepan that has a tight fitting lid. Pour water, cover and simmer on low for 30 minutes. Increase heat to med/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and cumin. Cover tightly and reduce heat to low. Simmer for 1-1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let it cool to room temperature.
In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chiles. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups monterey cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
Preheat oven to 375 degrees. Spread 4 Tbsp of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one for two 8x11 inch baking dish. Repeat for each tortilla. Continue until your are out of the filling. Sprinkle with remaining monterey jack cheese.
Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.
Only prepare the shredded beef and sauce portion. Freeze and lable in a freezer ziploc bag. Store up to 4 Months.
Do the last few steps when preparing to serve the thawed shredded beef.
*This was a recipe from AllRecipes.Com by Christy Campbell
09 May, 2011
1 C. carrots, diced
3 Tbsp. Flour
3 C. Milk
1-1/2 C. Water
2-1/2 C. Potatoes, cubed
1 can Corn
2 tsp. Chicken Bouilion
Pepper to taste
3 C. Cheddar Cheese, shredded
2 C. Fully Cooked Ham, cubed
Cook bacon to crisp. Remove to paper towels to drain and then dice. Pour about 1/3 C. of bacon drippings into large pan. Over medium high heat saute carrots in the bacon drippings until tender.
Stir in flour until well blended. Gradually add the milk and water. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Add potatoes, corn, bouilion and pepper. Reduce heat to low and allow to cook/simmer uncovered for 20 minutes or until potaotes are tender.
Add cheese and ham, heat and stir until cheese is melted. Stir in bacon.
Yields: 10 Servings
HINT: Double the recipe and freeze the other half for a later date.
08 April, 2011
1 3/4 cups lukewarm water
1/2 tsp. dry yeast
2 tsp. salt
1 1/2 Tbsp. sugar
5 to 6 cups flour
1/3 cup jalapeño, chopped
1/4 cup dried red peppers
Mix water, yeast, salt, & sugar. Add flour and jalapeños, mix into a ball. Knead for 10 - 12 minutes adding more flour if necessary, until dough is stiff. Add red peppers and knead for 3 min. Let dough rest 10 min, then cut into 12 pieces with a knife.
Roll each piece of dough on a table to form long cigar like shapes. Then, for each of the pieces, connect the two ends by over lapping them about 3/4 of an inch and rolling the ends together to make a ring shape. Make sure each joint is secure or it will come apart while boiling.
Cover with a damp towel and let rise 1 to 1 1/2 hours in a warm spot. In a large pot, bring 1 to 2 gal of water to a rolling boil. Place bagels in boiling water & boil until they float (15 to 30 sec). Remove with a slotted spoon and place on a lightly greased cookie sheet. Bake @ 400 for 10 - 15 min or brown. Makes approximately 15 odd shaped bagels.
07 April, 2011
06 April, 2011
- Rotini Noodles (about 1 cup)
- 1 lb Hamburger
- Garlic Salt
- 1 can Cream of Mushroom Soup
- 1 jr of Bertoli's Four Cheese Rosa
- Mozzerrella Cheese (shredded)
Preheat oven to 350
Boil noodles until soft. Drain water. Do NOT rinse. (I actually forgot to and it turned out to be good). Brown hamburger with desired seasonings. After hamburger is browned, add in the mushroom soup and Bertoli's. Mix the noodles and sauce mixture together in an 8x13 pan. Add desired amount of Mozzerrella cheese on the top. Bake for 15-20 minutes.
This goes really well with Garlic Bread!
11 February, 2011
2 cups skim milk
1/2 cup light sour cream
1 (3.4 ounce) package instant vanilla pudding
1 cup Reduced Fat Peanut Butter
1/3 cup sugar
Apple and banana slices (or any fruit of your choice) I used Apples, Bananas, Celery, & Pretzels
Combine milk, sour cream, and pudding mix in medium bowl. Whisk until smooth. Stir peanut butter until evenly mixed throughout; measure after stirring. Stir peanut butter and sugar into pudding mixture; mix until well blended.
Serve with sliced apples, banana's etc. Store in refrigerator. If dip becomes too thick, stir in additional milk.
This is great for a healthy, quick, afternoon snack for those hungry kids whether just getting home from school or in need of a pick-me-up before dinner. It is to die for, I couldn't quit eating it by the spoonfuls!
12 December, 2010
This recipe is from FABULOUS FREEZER MEALS by Jenny Ahlstrom Stanger. You may recognize the title from one of my freezer meals. Very easy to make and store. The step by step instructions make this recipe no contest to use in one of your family planned meals for the month. I won't be postng many of her recipes as she has done the work for you to buy her book - but please try it out and the few others I will eventually post. It will be worth it for your family and pocket book.
1 pkg. (13-16 oz.) Rotini, or other small sturdy pasta
2 C. cubed Fully Cooked Ham
1 can (10 3/4oz.) Cream of Chicken Soup
1 C. (8 oz.) Sour Cream
1/2 C. Chopped Onion
1/2 C. Sliced Olives, op.
1 Tbsp. Mustard
1/2 tsp. Seasoned Salt
1 tsp. Worcestershire Sauce
1 C. soft Breadcrumbs (or crushed crackers)
2 Tbsp Butter or Margarine, melted
1 C. Shredded Cheese
Cook noodles for 10 minutes or until they just start to soften in boiling water; drain and place in a large bowl. Add the ham, soup, sour cream, onion, olives, mustard, seasoned salt, and worcestershire sauce.
Transfer to 2 greased 9x13 inch baking dishes or foil pans. In a bowl, toss breadcrumbs and butter; add cheese. Sprinkle over casseroles. Cover one casserole with several layers of plastic wrap, label and freeze.
Bake the second casserole, uncovered, at 325 degrees for 30 minutes or until heated through.
Remove wrapping and bake frozen casserole, uncovered, at 350 degrees for 90 minutes. Or thaw in refrigerator overnight and bake, uncovered, at 325 degrees for 55 minutes or until heated through.
YIELD: two 9x13 inch pans (8 servings each)
27 October, 2010
1/2 to 1 lb hamburger (cooked)
sliced olives (desired amount)
2 oz. grated mozzerella cheese
2 oz. chedder cheese
1-2 C. Ragu spaghetti sauce
mushrooms (desired amount)
Thaw bread until it is soft and easy to work with. Roll out on bread board into a 12x13 rectangle.
Use a sharp knife or a pizza cutter and cut into the dough from each side about 2 in. every inch to inch and a half. Do not cut into the center too far!
Spread spaghetti sauce all through the middle of the dough. Then place the cooked hamburger and the olives, cheeses and the mushrooms on top of the hamburger.
16 September, 2010
It hasn't taken alot of time to get bulk foods prepared and frozen - and the meals as well. At this point, however, I am leaning toward a freezer meal group. I like what I'm doing now but with a freezer group I will be able to get even more new meal options and recipes that perhaps I would have never tried before. I will post a few recipes within the next day or two so you can try it out and see if you like it.
I will also come up with a freezer meal group plan and guideline so you and your friends can start one.
P.S. Have I mentioned how great it is not to be slaving in the kitchen every night!
10 September, 2010
Bulk Cooked Rice
2 Hawaiian Haystack Meals
2 Creamy Chicken and Rice Meals
2 Cheesy Ham Bake Meals
I could have gotten another 2 meals done but I was missing an ingredient that I had forgoten. This took me a total time of about 1-1/2 hours. There was no need for it to take that long except that I had to pick up my son from Kindergarten and make an after school snack for him.
I can see that as I get used to making freezer meals I will be able to lessen the time I spend preparing them - especially as I get used to the recipes and I do like meals on the same cook day. I figure every two weeks I will spend 2 days (2 hours each day) preparing about 16-20 meals. Not Bad! I am also excited to venture into the desserts, appetizers, smoothies and breads ... Freezing!
.... I may need a small deep freeze! :)
09 September, 2010
Grand Total: $98
-Recipes From Oddible Sublime
Mom's Chicken Noodle Soup
Beef N' Broccoli Stir Fry & Fried Rice
-Recipes From Freezer Meal Cook Book
Creamy Chicken and Rice Bake
Cheesy Ham Bake
Sirloin Tips with Mushroom Gravy
Garlic Mashed Potates
All of these meals are doubled and will be frozen. The price also includes bulk items I bought for freezing and bags and containers as well!
Breaking it down:
4 Side Dishes of Garlic Mashed Potates
I will be using only 12 this month and carrying over 4 to the next. By doing this each month I will build up a supply for those times I don't have time to cook, hot summer months when I don't want to cook, and when our baby comes and I can't cook. Those seem to be my major priorities with this.
That breaks down to about $6 a meal, and the meals are even big enough to leave plenty of left overs for Hubby at work.
... I will be having my cooking day tomorrow and I'll report on how much time I actually spend on cooking for 16 meals, bulk and side dishes. I will also post all the recipes from my freezer cooking book that I have used ... hopefully with some pix.
08 September, 2010
1. Busy! Busy! Busy! - We have stuff pop up all the time; soccer games, appointments, the sickies, family events and so forth. Eating out is inevitable!
2. Tired of the Regular! - I am tired of 5:00 rolling around and I've got to stop what I'm doing to get on dinner.
3. Hubby is Hopeless! - I love my husband but I've come to grips with the fact that he is hopeless to take care of himself (meal wise) when I'm gone.
4. Money! Mula! Kizash! - Whatever you want to call it - I'm tired of spending it!
I will post more on this as I get it put together. I will be doing Freezer Meals in my own home for the next two weeks and see how it goes. A few hours of cooking - and eating from it for weeks. What could be better than that! I will report on how it goes!
07 August, 2010
8oz. Box of Manicotti
1 Jar Prego Spaghetti Sauce
2 C. Ricotta Cheese
4 C. Mozzerella Cheese, divided
1/2 C. Fresh Parmesan
2 Tbsp. Dry Basil
1 Gal. Storage Bag
Prepare Manicotti as directed on the package. Be sure to not overcook as you want the manicotti shells a little rubbery and tough. This will ensure a little bit easier time of stuffing.
As the manicotti is being prepared coat a 9x13 inch dish with cooking spray. Even spread 1/2 of the spaghetti sauce in the bottom of the dish.
In a one gallon storage bag pour 3 C. mozzerella cheese, basil and ricotta cheese. Seal the bag and begin to smoosh around the contents. Very theraputic for a stressed out mom. LOL. Mix and squish until well blended.
Take manicotti shells out of the pot of water and lay on surface to dry a little. You can immediatley begin filling the shells. Cut a small to medium size hole at the corner of your storage bag. You will then squeeze the cheese mixture into each manicotti shell. By doing this process it will lessen the likely hood of split shells. What a headache that can be! You should only be able to have 12 prepared manicotti when finished.
Lay each manicotti in dish with layered spaghetti sauce. After that you evenly spread the remaining spaghetti sauce over the manicotti. Sprinkle with remaining mozzerella cheese.
Bake uncovered at 350 degrees for 15 minutes. Take out and sprinkle the parmesan overtop. Return to oven for another 10 minutes. ... Enjoy!
You can also prepare spahetti noodles and extra sauce on the side to add to your Italian dish. Yummers!