Sunday, July 31, 2011

Menu Plan Monday ~ August 1 - August 7, 2011




Cleaned out the freezer pretty good the last couple of weeks. Time to restock!  Just got over a huge weekend of cooking, parties and cleaning up so at the moment, I'm not in the mood to cook.  But...tomorrow's another day and I suspect the family will be hungry at some point so here is the plan.  :-)

Monday: Black Bean Burgers & Summer Squash Casserole

Tuesday: Polynesian Chicken Salad (use some yogurt instead of mayo)

Wednesday: Lentil Chili

Thursday: Asian Broccoli Slaw Teriyaki Wraps

Friday: Leftovers

Saturday: Southwestern Tortilla Pizza

Sunday: Burgers


This is linked with Menu Plan Monday at I'm an Organizing Junkie.

Saturday, July 30, 2011

Lemon Yogurt Mini Muffins





These adorable muffins were awesome. The kids got to roll them in sugar which they loved.  Then we ate them up while warm.  Perfect summer muffin!


Lemon Yogurt Mini Muffin Recipe


1/4 cup lemon juice, fresh-squeezed
3/4 cup milk
2 cups all-purpose flour
1/2 cup sugar
2 + 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter, melted
1 egg, slightly beaten
1/2 cup non fat vanilla yogurt
1 teaspoon lemon zest
1 teaspoon vanilla extract
topping:
2 tablespoons melted butter
sugar for rolling muffins in

1. Preheat oven to 400 degrees F. Grease a 12 cup muffin pan or a mini muffin pan.

2. Add lemon juice to a large glass then add milk; set aside. In a large mixing bowl whisk together flour, sugar, baking powder and salt. In a separate large bowl stir together milk mixture, butter, egg, yogurt, lemon zest and vanilla (don't worry if it looks clumpy or curdled).

3. Make a well in center of dry ingredients and add wet, stir just to combine. Spoon batter or use an ice cream scoop to fill muffin pan. Bake minis 12-14 minutes and large 18-20 minutes or until a cake tester comes out clean. Cool pans on wire racks 5 minutes, turn out and brush tops with melted butter, dip or roll in sugar while still warm. Best eaten immediately. If they cool off and become sticky roll in sugar again.

Makes 36 mini muffins


One Year Ago...











Ethiopian Lentils with Sweet Potatoes

Thursday, July 28, 2011

Meaty Spaghetti Sauce




So did you see my Tomato Zucchini Bisque last week?  Quite the tasty soup.  However, it made a lot and I was the only one eating it.  So at the last minute, while making this pasta sauce, I added a couple of cups of the soup into it.  Just because it seemed like it would go well and the sauce needed more volume. 

It worked wonderfully. If you don't have extra soup, feel free to just add more tomato sauce as desired.  Or follow Reeni's recipe.  It will be good either way. I promise. Italian sausage rocks.


Meaty Sauce and Pasta Recipe
Adapted from Cinnamon Spice & Everything Nice

1 green pepper, chopped
1 large onion, chopped
Salt and pepper
2 tbsp. garlic, minced
1 lb. ground turkey, 92%
1 lb. Italian sausage, ground
1 heaping tbsp. Italian seasoning
1 can tomato paste, 6 oz.
2 can diced tomatoes, 15 oz.
1 bay leaf
2 cups leftover Tomato Zucchini Bisque or a can of tomato sauce would work
Red pepper flakes to taste

In a large pan, saute onion and pepper in cooking spray until tender, about 4 - 5 minutes.  Season with salt and pepper.  Add garlic, saute for another minute.  Add the ground turkey and sausage, cook until done.  Add italian seasoning and tomato paste, combine with meat, allow to cook for 3 - 4 minutes stirring often.  Add diced tomatoes, bay leaf, red pepper flakes and leftover soup or a can of tomato sauce.  Add a bit of water if you think it's too thick. Bring to a simmer and cook for 35 - 45 minutes, tasting to see if it needs to be re-seasoned.  Remove bay leaf before serving.  Serve over pasta or veggies.

Total calories = 2371 calories for sauce
216 calories per cup

One Year Ago...









Bacon, Lettuce, Tomato Pasta Salad



Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Tuesday, July 26, 2011

Sloppy Joe Slaw



I love broccoli slaw.

I love sloppy joes.

So of course I jumped at the chance to combine the two for an another awesome version of the sloppy joe. 

Hungry Girl's recipe was super simple, just ground turkey, broccoli slaw and sloppy joe sauce.  I like to make my own sauce whenever possible. So I did.  I also added some more veggies.  Still a super simple recipe and amazingly delicious!!




Sloppy Joe Slaw
Adapted from Hungry Girl

1 lb. ground turkey, 97%
1 large onion, chopped
1 red pepper, chopped
1 tbsp. garlic, minced
2 - 12 oz. bags of broccoli slaw
2 cups sloppy joe sauce

Brown ground turkey with onions and peppers.  Add garlic, cook for another minute or so.  Add broccoli slaw and sloppy joe sauce.  Mix together and cook for about 10 minutes or until broccoli slaw has softened some. 

BBQ Sloppy Joe Sauce
1 - 15 oz. can tomato sauce
1 - 6 oz. can tomato paste
1 1/2 cups BBQ sauce
2 tsp. hot sauce
2 tbsp. worcestershire sauce
Salt and pepper

Mix ingredients together and stir.  This will make more than the 2 cups needed for the recipe. You can save it for something else or just add more to your sloppy joe.

Total calories = 1647 calories
2/3 cup = 122 calories
1 serving Sloppy Joe Slaw with 100 calorie Arnold Select Sandwich Thin = 222 calories
Or eat it on a corn tortilla if you are gluten free.

One Year Ago...






Oreo Amish Friendship Bread




Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Monday, July 25, 2011

Chickpea Squash Pot Pie with Pumpkin Biscuit Crust




I've mentioned my love for chickpeas and squash.  It's a match like chocolate and peanut butter, although that is a completely different different kind of love.


 I LOVED the idea of a biscuit topped pot pie.  Not only delicious but fun to make!

I know this recipe just screams FALL or AUTUMN but I just had to post it now. 


The leftovers were great too!  My husband even forgave me for putting peas in it.  In past years, that would have been just cause for divorce.  He let it slide this time. Whew!! :-)




Chickpea Squash Pot Pie
Adapted from Eats Well With Others

1 2 - 2 1/2 lb. butternut squash
1 large sweet potato, cut into chunks
1 tbsp olive oil
1 large onion, diced
1 large clove garlic, minced (who are we kidding, I'm sure I added more)
2 cans (15 oz) chickpeas, drained and rinsed
1 can light coconut milk
1 cup water
4 tsp red curry paste
2.5 tbsp soy sauce
1-2 tbsp brown sugar, depending on taste
1 1/2 cups fresh or frozen peas
2 tbsp flour (I used gluten free)

For the biscuits
2 cups flour (I used gluten free)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup canned pumpkin
1/2 cup milk
1 tbsp lemon juice

1. Preheat oven to 450. Toss squash and sweet potato chunks with 1 tbsp oil and some salt. Place on a baking sheet and bake for 45-50 minutes or until fork tender. Or just microwave until soft.

2. Heat 1 tbsp olive oil in a large-ish pot. Add in the onion. Saute for 3 minutes or until translucent. Add in one clove garlic. Saute 30 seconds. Add in red curry paste. Saute 30 seconds. Add in chickpeas. Saute 1-2 minutes.

3. Pour the roasted squash and sweet potato into the pot. Stir. Mix in the coconut milk, water, soy sauce, and brown sugar. Stir until well combined. Bring to a simmer. Pour in the peas. Cook until heated through. Add salt, sugar, and curry paste to taste. Add in 2 tbsp flour and stir until mixed in. Remove from heat while you prepare the biscuits.

4. Lower oven to 400. In a mixing bowl, mix together the flour, baking powder, baking soda, salt, pumpkin, milk and lemon juice. 

5. Pour the pot pie filling into a large dutch oven or oven-safe casserole dish. Drop handfuls of the biscuit dough onto the top of the pot pie. I dropped them for 12 biscuits. Bake for 20 minutes or until biscuits start to brown.

Total calories = 3974 calories
12 servings = 332 calories per serving


One Year Ago...



Cinnamon Apples



Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Sunday, July 24, 2011

Menu Plan Monday ~ July 25 - July 31, 2011



We're cleaning out the freezer this week. I've been working on it for awhile.  So I'm not trying any new recipes this week. :-( 

We have a huge kids party this weekend and I need the freezer and refrigerator emptier than it is now.  So I'm sticking to simple meals for the week, I have a bunch of frozen burger patties so we may end up eating burgers twice.  The gang is getting frozen pizza at least once for lunch. 

I'm planning to make a whole bunch of shredded chicken with barbecue sauce for the party. I have mostly chicken in the freezer so a lot of it will go. I still haven't decided how much I will make and which sauce I will use. I might use one that I've already made on my blog or I might try a new one.  I'm still working on the party menu.  I'm trying to keep it simple but I may just make something new.


Monday: Chicken Pasta Salad


Tuesday: Very Veggie Chicken Fajitas

Wednesday: Burgers & Oven Baked Fries (if it's not too hot)

Thursday: Chipotle Bean Burritos

Friday: Leftovers or burgers

Saturday: Kids Rock 'n Roll Party, BBQ Shredded Chicken or new BBQ Chicken, Bean Casserole, veggies with dip, still working on the rest of the menu!

Sunday: Leftovers

This is linked with Menu Plan Monday at I'm an Organizing Junkie

One Year Ago...











Teriyaki Glazed Chicken & Pineapple

Saturday, July 23, 2011

Blueberry Muffins



I actually had some blueberries in the frig that needed to be used. Quickly.

This is rare as we go through a bushel of fruit each week and kids are scrambling for the last of it.  Actually I have no clue how much a bushel is but let's just say that rotten fruit just doesn't happen here.


Clearly it just wasn't blueberry week for the kids because by the end of the week, I still had most of a huge Costco sized container in the frig and no one around during the weekend to eat them. 

Perfect time for blueberry muffins, don't ya think?


These were awesome and were eaten very shortly after they came out of the oven. 

Now everyone wishes I had more blueberries. 




Blueberry Muffins
Adapted from Brown Eyed Baker

1 cup whole wheat flour
1 cup AP flour
1 tbsp. baking powder
1/2 tsp. salt
1 egg
1 cup sugar
4 tbsp. butter, melted and cooled slightly
1 1/4 cups sour cream, light
1 1/2 cups frozen or fresh blueberries (I used fresh)

1. Preheat the oven to 350 degrees F. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.


2. Whisk the flour, baking powder and salt in a medium bowl until combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.

3. Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.

4. Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.

Total calories = 2647 calories
12 muffins = 221 per muffin

One Year Ago...







Peanut Butter Cheesecake Brownies





Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Thursday, July 21, 2011

Tomato Zucchini Bisque




I love a good veggie soup.  I meant to get a picture of all the roasted veggies, they looked so pretty! 

They tasted great as a soup and I loved how low calorie it was!  Tasty and guilt free! 



Tomato Zucchini Bisque

3 zucchini (large, chopped into 1/2 in. chunks or sliced
2 onions, cut into 1/8ths
2 carrots, sliced
3 stalks of celery
1 bulb of garlic, top sliced off to expose cloves
2 peppers, quartered, I used red peppers
1/2 pint of cherry tomatoes (or more, I just used what I had left)
2 cans diced tomatoes
1 quart of chicken broth (I think I added a bit more at the end as it was too thick)
1/2 cup white wine
1/2 half and half
1/2 cup basil, a large handful
salt and pepper

Simmer diced tomatoes, carrots and celery in broth.  Spray the other veggies with cooking spray and sprinkle with salt and pepper, bake at 375 for 30 - 45 minutes or until tender and slightly caramelized on the bottom, stir occasionally. 

Combine vegetables and broth, add wine and basil.  Return to a boil over medium heat while stirring, reduce to a simmer and simmer for a couple of minutes.  Remove from heat and puree with immersion blender or food processor.  Add whipping cream.  Reheat to warm cream but do not boil.  Add chicken broth if it is too thick.  Taste and add salt and pepper as desired. 

Total calories = 805
8 cups = 100 calories per cup

One Year Ago...









Fruit with Pina Colada Dip




Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Tuesday, July 19, 2011

Corn Tortilla Mexican Lasagna


Remember me?  The flour tortilla lover?  I still had a whole bunch of corn tortillas that I used corn tortillas for this soup.  So I had to look for the perfect recipe for corn tortillas.

I think I found it.


This was a fantastic lasagna that we all love.  I'm starting to get used to these corn tortillas. Shhh!! Don't tell the flour tortillas!

~~~~~~~~~~~~~~~~~~~




Corn Tortilla Mexican Lasagna Recipe
Adapted from Flour Dusted

1 1/2 lb. chicken, boneless breasts
1 large onion, diced
2 peppers, diced (I used one red and one green)
1 1/2 tbsp. garlic, minced
1 can red beans, drained and rinsed
2 cups chicken broth
1 1/2 tbsp. fajita seasoning
1/2 tsp. chipotle seasoning
1/4 tsp. black pepper
1 can (15 oz) diced tomatoes
12 corn tortillas
Colby jack cheese, shredded (5 oz)

Combine the chicken, peppers, onions, garlic, brother and all the seasonings in a pan. Simmer for 40 minutes or so stirring occasionally.  Remove the chicken pieces and shred them with two forks.  Return the chicken to the saucepan and simmer for another 15 minutes.  Ladle about 1/2 cup of the cooking liquid over the beans and mash them.  Stir the mashed beans into the shredded chicken mixture.  Stir in the diced tomatoes. 

Spread a small portion of the chicken mixture in the bottom of a 9 x 13 pan.  Layer 6 tortillas on top. Spread 1/2 the chicken mixture on top of the tortillas, layer another 6 tortillas. Spread out the remaining chicken mixture.  (I might have done 3 layers with 4 tortillas per layer, I can't remember). Top with shredded cheese.  Bake at 375 for about 30 - 35 minutes.

Total calories = 2850 calories
8 servings = 356 calories per serving


One Year Ago...













Apple Coleslaw





Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Monday, July 18, 2011

Tuscan Minestrone Soup






I've been trying to clean out the freezer and I had 2 small ham bones in there so I decided to throw them in the crock pot for the day.  By the end of the day, I had a delicious ham broth and a bunch of ham chunks that just needed to be made into soup. 

I sorta just grabbed stuff out of the fridge and started chopping. This soup turned out absolutely wonderful! I'm so glad I wrote down how I made it so I can make it again. 






Tuscan Minestrone Soup

1 medium onion, chopped
2 garlic cloves, minced
2 - 3 carrots, chopped
1 red pepper, chopped
2 stalks celery, chopped
1 large zucchini, cut into coins cut in half
1 small bunch spinach, shredded and chopped
1 can diced tomatoes (or 2 fresh tomatoes)
2 cans white beans, rinsed and drained
4 tbsp. tomato paste
Salt and pepper
1 cup pasta, uncooked
4 - 6 cups water or ham broth (I think that I used about 4 cups)
1 ham hock (unless you're vegetarian, then you probably wouldn't want to use this.)

Saute the onion in cooking spray until soft, for about 3 - 4 minutes. Add garlic and saute for 1 minute.  Add all the remaining veggies.  Season with salt and pepper and stir.  Cover and cook for about 20 minutes, until the veggies are softened.  Add ham broth and ham chunks if using.  Stir in the tomato paste and cover and simmer the soup on low for about 45 minutes. Heat to boiling, add pasta and beans and cook until pasta is done.  Serve. 
**I like thick soup so I added about 4 cups of liquid but if you want it thinner, just add more broth.

**You can add pretty much any veggies. 


Sunday, July 17, 2011

Menu Plan Monday ~ July 18 - July 24, 2011




Well, it's supposed to be like 110 degrees here.  Not sure how much cooking I will really want to be doing.  I'm trying to keep it pretty simple this week.  I have a bunch of peaches that need to be used so I'm hoping to get the peach and blueberry crumble in the oven at like 6 am Monday morning before it gets too hot, I'm up at 5 so it should work.

There also is a party this weekend that I want to try some new recipes.  I'm still not exactly sure what to bring, I just listed some ideas, I need to talk with the host and get their thoughts before I decide. 
 
~~~~~~~~~~~~~~~~~~~~~~

Here's some of what we ate last week!

Black Bean and Cream Cheese Burritos & Mexican Cucumber Salad

 ~~~~~~~~~~~~~~~~~~~~~~~

BBQ Onion Rings & Burgers


~~~~~~~~~~~~~~~~~~~~~



~~~~~~~~~~~~~~~

Here is what's planned for this week!

Monday: Dinner at Grandma's, burgers and hotdogs, I'm bringing Peach and Blueberry Crumble if I can get it in the oven early enough in the morning.


Tuesday: Ham & Turkey Provolone Wraps

Wednesday:  Oatmeal Waffles, eggs, turkey sausage & fruit

Thursday:  Broccoli Slaw Wraps (yes, I know we eat these like every other week, they are awesome and easy.)

Friday: Leftovers

Saturday: Anniversary Potluck, possibly bringing BBQ MeatballsBrie with Apricot Topping, and Cheesecake Stuffed Strawberries, couple of other thoughts too, we'll see when the time comes! 

Sunday: Burgers and Creamy Broccoli Slaw and Summer Squash Casserole

This is linked with Menu Plan Monday at I'm an Organizing Junkie

One Year Ago...







Sweet Potato Burritos

Saturday, July 16, 2011

Peaches and Cream Popsicles


It is certainly popsicle season!!  They are forecasting 115 heat index this weekend here in Minnesota.  So the kids are more than pleased to have some popsicles. 

I am pleased that they are love eating healthy popsicles! 


I simplified this recipe, she pureed some peaches and left some in chunks. If I were making the popsicles for me, I would have loved the peach chunks.  Twin 3 year olds have other opinions however. 

"Ewwwww!!!!!  Chunks!!!!!"

So we just pureed the whole thing.  It worked and they were delicious. 



~~~~~~~~~~~~~~~~~
Peaches and Cream Popsicles Recipe
Adapted from My Baking Addiction

2 peaches, cut into chunks
1 cup vanilla light and fit yogurt (or any kind of yogurt)
3 tbsp. milk
3 tbsp. sugar

Mix everything in a food processor or blender until smooth.  Fill your popsicle molds.  Freeze at least 4 hours until firm.  Enjoy!





One Year Ago...





Grilled Cheese with Caramelized Red Onion Jam

Thursday, July 14, 2011

Lemon Coleslaw




Here is a refreshing summery coleslaw that was super tasty.  I love lemons and this was an awesome way to use one. I often buy a big bag of lemons at Costco and the kids are always asking me if they can squeeze the lemons. Who am I to deny them such pleasure?  Now...if I can only get them to clean up their mess afterwards...



Lemon Coleslaw Recipe
Adapted from One Perfect Bite

2 tbsp. sour cream, light
1 tbsp. mayo, light
1/2 tsp. lemon zest
1 tbsp. fresh lemon juice
1 tsp. sugar
2 tbsp. water
1/4 tsp. salt
1/8 tsp. pepper
1 lb. coleslaw mix
1 bunch green onions, chopped
1/4 cup parsley (I didn't have this but it would be good!)

Whisk together the sour cream, mayo, zest, lemon juice, sugar, water, salt and pepper in a large bowl.  Add the cabbage mix, onions and parsley and toss well.  Chill, covered for about an hour before serving.

One Year Ago...








Grilled Pizza Burgers




Tuesday, July 12, 2011

Pineapple Poppyseed Salad Dressing



I practically ran to the store to buy a pineapple after seeing this recipe.  I loved it used it a lot! I even used it as a dip for some homemade chicken nuggets too!

~~~~~~~~~~~~~~~~~~

Pineapple Poppyseed Dressing Recipe
Adapted from Green Lite Bites

3 cups pineapple (488 g.)
6 tbsp. apple cider vinegar
2 tbsp. honey mustard
2 1/2 tbsp. honey
1/8 tsp. salt
1 tbsp. poppyseeds

Mix everything but poppyseeds in food processer.  Stir in poppyseeds. 

Total calories = 511 calories
Makes 2 1/2 cups
2 tbsp. = 26 calories

One Year Ago...








Crock Pot Chicken Mole



Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Monday, July 11, 2011

Chocolate French Silk Pancakes with Chocolate Syrup



Oh yes.  These were as good as they look.  Chocolate for dinner.  I'm such a great mom!


Not only did we use syrup with these, but slathered them with a homemade chocolate syrup as well.  The recipe makes a lot so unless you're looking to use it other places, you may want to cut back on it. On second thought, the syrup is awesome. Make it all and pour some on your ice cream for dessert.  :-)



Chocolate French Silk Pancakes
Adapted from How Sweet It Is

1 cup flour
1 cup whole wheat flour
1/4 cup powdered sugar
1/4 cup cocoa powder
1 tbsp. baking powder
1/4 tsp. salt
2 eggs, well beaten
1 can lite coconut milk
2 tsp. vanilla extract
Extra milk to smooth out batter if needed (I used about 1/3 cup)

Stir together flour, cocoa powder, sugar, salt and baking powder.  Add eggs, milk and vanilla.  Stir until dry ingredients are combined and batter is smooth.  Preheat pan on medium heat.  Drop batter on pan and cook until bubbles form. Flip and cook until lightly browned.

Chocolate Pancake Syrup
Adapted from Grocery Cart Challenge

1 cup sugar
2 tbsp. cocoa
1 1/2 tbsp. cornstarch
1 cup water
1 1/2 tbsp. butter
1 tsp. vanilla

Mix together sugar, cocoa, cornstarch and water in a saucepan until smooth.  Heat until thick and bubbly.  Remove from heat. Add butter and vanilla and mix well. (this makes a lot so feel free to halve it.)

One Year Ago...







Banana Cream Amish Friendship Bread



Sunday, July 10, 2011

Menu Plan Monday ~ July 10 - July 17, 2011



Monday: Black Bean & Cream Cheese Burritos & Mexican Cucumber Salad

Tuesday: Spaghetti, leftover bean burritos for me

Wednesday: Hamburgers & BBQ Onion Rings

Thursday: Buffalo Chicken Shells


Friday: Quesadillas

Saturday: Leftovers

Sunday: Adobo Steaks & Summer Squash Casserole

This is linked with Menu Plan Monday at I'm an Organizing Junkie

One Year Ago...












Cheesy Artichokes, Cauliflower and Red Pepper