I've been getting excited about trying out new recipes again and thought I'd share a few that I've been making lately:
1. Pioneer Woman's Corn and Cheese Chowder: Super yummy and faster than my normal way of making a creamy soup with a roux sauce. I also added potatoes to make it go farther and be chunkier.
2. Pollo Fundido: Very delicious chicken but needs a carb with it like rice or quinoa or tortilla. I think my husband liked it wrapped in a tortilla best.
3. Chicken, Bacon, and Wild Rice Soup: I made this soup one Sunday afternoon and my husband (who is not a soup guy) loved it! I'm pretty sure it was the bacon :)
4. Loaded Baked Potato Chicken Casserole: Again with the bacon making it yummy! My husband was a fan. I didn't layer it quite so much in order to help it cook faster.
5. Slow Cooker Cream Cheese Chicken Chili: Delicious! I used my own home-made ranch seasoning mix to avoid the msg in the packets and frozen corn, fresh chopped tomatoes, and dried (but soaked and cooked) beans to avoid BPA. Turned out great! Super easy meal!
6. Homemade Condensed Cream of Chicken Soup: I never make my poor husband his favorite casseroles anymore because I despise canned soups. I've been meaning to try this recipe for a while now and it worked well and thickened up nicely. Now it will be so easy to throw a casserole together!
7. Homemade Condensed Cream of Cheese Soup -- ditto on the previous description. Plus, I'm thinking this stuff is going to be delicious as a dip when mixed with some good salsa! And fabulous when mixed in with mashed potatoes :)
Tuesday, November 12, 2013
I've been getting excited about trying out new recipes again and thought I'd share a few that I've been making lately:
Posted by Meg at 8:31 PM
Friday, May 31, 2013
One of the many joys of having a new baby is being able to enjoy meals from friends and find new favorites! My friend Lyle brought this dish to us and it was one of the best baked spaghetti recipes I had ever tasted. I had to ask her for the recipe, and here it is:
Monday, April 8, 2013
I got the idea for this meal from THIS recipe, but I didn't want to use all the processed ingredients. So I came up with my own very simple recipe and my husband actually liked it!
cream cheese or heavy cream
Directions: Brown ground beef, place in a casserole dish. I actually added a bit of coconut oil to make sure it stayed plenty moist. Make mashed potatoes however you like them. I usually boil them because it is quick and add lots of salt, butter, garlic powder, and cream. Place mashed potatoes on top of ground beef. Cover with cheddar cheese and bacon. Bake at 350 for about 20 minutes til bubbly.
My husband's favorite meal right now is a taco salad (with lots of cilantro and colorful peppers and fresh salsa) and my girls love home-made pizza night and we all love chicken lazone, so I have decided to serve them every other week in order to simplify meal planning.
Chicken Lazone over quinoa
Crockpot Pineapple chicken
Sour Cream Noodle Bake
Italian Chicken with Cream Sauce
Slow Cooker Cashew Chicken
Easy Dinner Hash
Ground Beef Pie topped with Twice Baked Mashed Potatoes
Garlic-Lemon Double Stuffed Chicken
Sausage Tomato Cream Pasta
Chicken Cordon Blue
Wednesday, March 6, 2013
We love taco salad! It is one of my stand-by meals for nights when I don't have much time because I usually make taco meat in bulk and then freeze it in portions perfect for one dinner. So all I have to do it warm it up, toss the salad together, and serve! I will admit that my girls do not like salad so I just fix them a quick fried taco instead. THIS recipe caught my eye because it included cilantro and sweet peppers which I LOVE but have never included in my taco salad. We liked this recipe so much that I have decided to replace my normal recipe with this one. A couple of changes I made this time: I always buy green-leaf lettuce for salads; we just like it better than the other types. My husband does not like cold beans, chicken, and corn, so I mixed them together, topped them with a bit of salsa and warmed them in my toaster oven before adding to the rest of the veggies. And he does not like avocados so I reserved those for myself. And we don't like raw onions. I also made up my own version of the dressing because we don't like mayonnaise and I make my own taco and ranch seasonings. I'd tell you what I did, but I never measure :)
When I found THIS recipe, it looked like such an easy recipe that I prayed it would work for a quick dinner for my family :) And it did! I don't like refined sugars or store-bought mixes that contain msg, so I switched the brown sugar with sucanat and used my own Italian seasoning mix instead. And I added a few pats of butter on the top just to make it really good and in case the sucanat did not caramelize as well. I was pleased with the results. So here is the deal with this recipe: it is super easy to prepare but you do really have to let it cook for the full hour if you want the caramelization to occur. So plan ahead. I also found that my home-made fresh Italian seasoning was stronger than the store-bought kind with bigger pieces of parsley, etc, and I did not need quite as much as the recipe called for. I am going to type the original ratio, but just keep that in mind if your Italian seasoning is as strong as mine :) Also, my girls don't like to see all that "green" seasoning on their chicken, so I just sprinkled a bit of garlic powder, onion powder, sea salt, and sucanat on theirs instead of the mix. They really liked it.
3 1/2 pounds boneless chicken
1 (7 oz.) pkg. Italian seasoning mix
1/2 cup brown sugar, packed (or sucanat)
Preheat oven to 350; grease a pan or put down aluminum foil as it tends to stick. (I used stoneware and it worked well.) Rinse chicken; pat dry. Mix sugar and seasonings. Coat chicken with mixture and sprinkle any leftovers on top. Bake for about an hour, turning the chicken several times to coat and you can also dribble the sauce on top to make sure it is covered well.
My husband loves bacon and ranch so when I saw THIS recipe on Pinterest, I knew I should try it. It was very simple and good and I will be adding it to my list of favorite dinners. I changed it slightly... I don't use store-bought Ranch because I try to avoid anything containing soy, so I used my own homemade version. I always use brown rice pasta for my gluten-free daughter. I also reserved the bacon to cover the top of the casserole to ensure that it got really crispy and because my husband likes any recipe that is covered with bacon on top :) I actually did not have any cheddar cheese, and I'm sure it would have been delicious, but we just sprinkled some Parmesan on top and it was also delicious.
10 oz cooked pasta
2 cups cooked chicken
cooked bacon (I used about 3/4 a package and saved the rest for some mashed potatoes the next day)
1/4 cup butter
1/4 cup flour
2 cups cream or milk
1 tsp. onion powder
1 tsp. garlic salt
1/3 cup Ranch dressing ( I mixed together some Ranch seasoning, softened cream cheese, yogurt, and olive oil)
3/4 cup shredded cheddar cheese (we sprinkled parmesan on top since we were out of cheddar and it was quite good!)
Directions: Melt butter in saucepan, add flour and stir to combine. Once roux is ready, add cream and stir constantly until sauce thickens. Remove from heat and stir in garlic salt, onion powder and ranch dressing until well combined. Mix together in a casserole dish with cooked pasta, chicken, bacon, and cheddar cheese and bake at 350 for 15-20 minutes.
Friday, February 22, 2013
Whew! It has been forever since I have posted! Morning sickness, holidays, and a big move have totally taken all my time. But I have just three months before baby #4 arrives and I want to get back into meal planning and cooking ahead so that I will be ready. I'd really like to find some new favorite easy dinners for my family to enjoy as well! So here is my March meal plan. I've found that I only need to plan 5 meals a week because 2 nights a week we either eat leftovers or I do something super easy like tortellini or grass-fed hotdogs or scrambled eggs and bacon or chili I have frozen :)
Breakfast recipe to try: Crispy Hashbrowns (I've tried making them before, but they were soggy so I'm eager to try this recipe :)
Treat to try: Chocolate Avocado Pudding
Mom's lasagna (but using my own onion soup mix)
Simply Great Chicken (using THIS idea but switching for my own homemade Italian mix and Sucanat)
Slow Cooker Cream Cheese Chicken Chili
Ground Beef and Twice Baked Potato Pie (I'll use Panko instead of breadcrumbs and real mashed potatoes instead of store-bought)
Sausage Tomato Cream Pasta
Chicken Bacon Ranch Pasta
Chicken Castellina (I'll have to try this one on Mark's day off so he can entertain the kids and let me focus :)
Sausage Presto Pasta
Chicken Cordon Blue
BarBQ Beef cups (with my own bread dough)
Tomato Soup (home-made) and grilled cheese with bacon
Taco Salad (sub cream cheese and olive oil for mayonnaise and home-made spice mixes for store-bought; ground beef instead of chicken)
Smothered Club Sandwich
Leftover's fried rice
Hungarian Chicken Paprikash
Best Sloppy Joes
Cheesy Potato Chowder
Sunday, July 8, 2012
I recently stumbled upon a great granola recipe! It is gluten free and soaked to help with digestion and is delicious! Many thanks to The Nourishing Home for such a great recipe! You should read her post for some great tips and pictures to help get the perfect texture and crunch :) She has many other great super-healtthy and delicious recipes on her blog, so please check it out! I followed this recipe almost completely except that I baked the granola at 350 for 20 minutes before crumbling and starting the dehydrating process. I've read that oats are very hard to digest unless they are baked or boiled rather than just dehydrated. I made it with the buckwheat and I have to say that my 5 year old and I absolutely LOVED the extra crunch a texture of the extra grain! However, my picky 3 year old did not like it so for my next batch I ground up the buckwheat and my 3 year old never even knew it was there. The buckwheat or rye is very necessary to help break down the oats to help with nutrition and digestion. I also just used maple syrup instead of part honey because I could skip the warming step and just mix it in quickly.
Thursday, May 31, 2012
Whew! I've had quite the time finding GF recipes that my picky 3 year will eat! Thanks for all of your suggestions and recipes; I am slowly trying them all out! I've kind of given up on bread and come to the realization that a tortilla must be the way to go for easy lunches for my Karlie. I tried many recipes online but couldn't find a good one that uses freshly ground soaked whole grain, which is what I prefer for better digestion and absorption of nutrients. So I adapted my original recipe and finally made one that she likes! Next time I am going to try to use less tapioca flour and more brown rice or buckwheat, but this is what worked well so I thought I should post it before I forget it!
1 cup freshly ground brown rice flour
1 cup freshly ground buckwheat flour
1/2 cup blanched almond flour
1/2 cup tapioca flour
1 tsp. xanthan gum
1 cup water
1/4 cup oil (olive, coconut, or butter)
1 Tbs. apple cider vinegar
Cover and soak at room temperature for 12-24 hours. Then:
- After soaking, add 1/4 tsp. baking powder, 1/2 tsp. sucanat, and 1 tsp. salt to soaked flour mixture, kneading in the flour until the dough is workable but not too stiff.
- Shape into 8 – 10 balls and let stand 10 more minutes.
- Roll to form a circle or use a tortilla press. I found that this dough is a little more sticky than my old recipe so I rolled the tortillas between two sheets of wax paper.
- Bake on a lightly greased griddle till done (not browned). Toast for about 20-30 sec. per side.
Sunday, April 1, 2012
Ever since deciding to remove gluten from Karlie's diet, meal planning has been a bit more stressful. I'll be trying out a lot of new recipes this month (relying heavily on Pinterest) and I sure hope that my picky eater will like them!
Wednesday, March 28, 2012
We recently confirmed that my 3-year old has a sensitivity to gluten, so I've been trying out some new recipes. Apparently, the best gluten-free recipes either use almond flour or a cocktail of different flours. We can't afford to use almond flour for all our baking purposes and I don't have all the ingredients in most "multi-flour and bean" gluten-free recipes. So I decided that buckwheat would probably be my most affordable flour that can sometimes stand alone. It grinds up well in my grain mill but has a definite different texture and taste that I am still getting used to. This pancake recipe turned out to be the best buckwheat recipe I've tried yet. (And let me assure you that simply substituting buckwheat for spelt in my normal tortilla recipe is NOT a good idea... I definitely need a new recipe for that!) I think I added a little bit of molasses for some extra minerals and sweetness. Many thanks to Just Making Noise for a great recipe! I can't wait to try out more of her recipes!
- 2 cups 100% buckwheat flour (or 1 cup buckwheat & 1 cup whole wheat or spelt)
- 2 cups buttermilk, kefir, yogurt or water w/ 2 Tbsp lemon juice or raw vinegar
- 2 eggs
- 2 Tbsp raw honey (I liked the deep flavor of molasses, so I added a bit of that, too)
- 1/2 tsp sea salt
- 1 tsp baking soda
- 2 Tbsp melted butter or coconut oil
Lightly beat the eggs and pour into the soaked flour. Stir in the rest of the ingredients and thin the batter to desired consistency with water if needed.
Cook on a hot, oiled griddle or cast-iron skillet. These pancakes cook slower then unsoaked whole grain flour or white flour pancakes. When bubbly on top and golden brown at the bottom… flip over and cook for a few minutes till golden brown.
Friday, March 9, 2012
Wednesday, February 29, 2012
I made this recipe for my baby's first birthday and I thought it tasted a lot better than other coconut flour recipes I have tried. The beans add a lot of moisture and I promise you can't tell that they are there! I then made this recipe again with blueberries and decreased the maple syrup to 1/3 cup for our morning muffins. The girls loved them. Many thanks to homeopathyworks for a great recipe and many great articles! Click on the link to see a recipe for a healthy chocolate buttercream frosting. (I just used my old stand-by cream cheese icing recipe for the birthday cupcakes.) I changed the recipe slightly for the muffins and I noted the changes in the recipe below:
Soak 2 cups dry of white beans overnight in double the amount of water.
Next day, rinse well and cook until tender.
(You might have a little more than 2 cups once they’ve been hydrated and cooked, but only use 2 cups.)
Cool to room temperature and add the following to a food processor and puree well:
- 2 cups cooked beans (use white for vanilla)
- 6 eggs
- 3/4 cup maple syrup or sucanat (reduce to 1/3 cup and add a cup of blueberries for breakfast muffins)
- 1 tsp vanilla extract
- 1/4 cup slightly warm coconut oil (so that it is liquid)
- 1/3 cup sifted coconut flour
- 1/2 tsp Celtic salt
- 1 tsp baking soda
- 1 ½ tsp baking powder
Pour into spring form pan, lined with unbleached parchment paper, well oiled with butter or coconut oil. (I just used my stoneware muffin pan, greased with butter.)
Bake at 325 degrees for about 30 minutes. Check to see if toothpick or knife inserted comes clean
(Cupcakes take about 20-22 minutes)
Tuesday, January 24, 2012
I made this yummy frittata for breakfast this morning and Mark loved it! The apples go really well with the bacon and cheddar and give it a nice sweetness. I love a good breakfast I can throw in the pan and then let cook while I have my quiet time before the girls awake. I made the bacon in the oven the night before while cooking dinner so it was a snap to throw together in the morning. Many thanks to Simple Bites for a great recipe! You should check out the blog for great pictures and many more great recipes and tips for healthy cooking!
- 2 egg whites (I skipped this part because I don't like to waste my yolks!)
- 8 whole eggs
- 1 cup cheddar cheese, grated
- Salt, to taste
- 3 slices bacon
- Ground Pepper, to taste
- 2 apples, Fuji or Gala
- 1 Tablespoon butter
Sunday, January 15, 2012
This recipe is very much like my other cereal recipe, but with a nutty flavor. Kind of like a grape nuts but sweeter with a sunflower butter kick. We liked it. It is a little more expensive than my other recipe because sunflower butter isn't cheap (we can't use peanut butter because Karis is highly allergic). But it was fun to change up our cereal a bit! Many thanks to Christian Mommy Blogger for such a great recipe! Check out her blog for some good pictures of the process. Note that this is soaked for better digestion and therefore you need to plan to start the day before.
- 5 cups flour (I a mixture of spelt and kamut, but I think any grain would work)
- 3 cups raw milk or yogurt (I used 2 3/4 cups water with 1/4 cup ACV)
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 3/4 cup coconut oil (in its liquid form)
- 2 cups natural nutbutter (nothing in the ingredients but nuts!)
- 1 cup honey (I used maple syrup because we were low on honey)
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
Wednesday, January 4, 2012
I found this recipe on Pinterest and as soon as I saw the few but delicious ingredients (does anyone else LOVE butter and cream like I do?), I knew I wanted to try it. But I had no idea how easy it would be! This is totally going to be my go-to meal from now on when I have no idea what to fix. It uses ingredients that are always in my kitchen and takes no time at all. I quickly prepped the chicken during nap-time, stuck it in the fridge, and threw it in the pan 15 minutes before we ate. I cannot tell you how easy it was! And Mark loved it! He is always quite skeptical of my new creations, but he was so excited that he asked if he could finish off the pan. I actually completely followed the directions for once and we ate it over quinoa and it was great! Check out food.com for lots of pictures of this fabulous recipe.
- 1 teaspoon salt
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons onion powder
- 2 teaspoons garlic powder
- 4 whole boneless skinless chicken breasts
- 1/4 cup butter, divided
- 1/2 cup heavy cream
- Combine the seasonings and coat chicken breasts.
- In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
- Pour the cream into the skillet and lower the heat.
- Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
- When butter is melted place chicken breasts on four plates and top with the sauce.