Friday, September 23, 2011
Meal Board
Okay, So it has been FOREVER since I posted anything! Sorry! This post is not actually a recipe but a little tip I recently found that I want to share. I found an app for my Ipod touch that I am just figuring out but absolutely loving already! It is a meal/grocery planner. You can calendar meals for up to a month at a time and then it will generate a grocery list for you based on what you have in your plan! It will also estimate cost and has a coupon feature for those of you that coupon! You enter each recipe with full ingredients lists and instructions, makes it a nice little on the go recipe box too! It is going to take a while to get all my recipes and usual side dishes in, but it does have an online recipe entering site that will make it faster. Once the are all in I will be able to create meal plans super fast!! It is called mealboard and was only $3.99 in the app store, I really think it is going to be worth it!! Just wanted to share! I don't know if this is available for Droid devices, sorry.
Monday, June 20, 2011
Easy Stir-Fry
We use to have these all the time. Our local grocer has stopped carrying them (for reasons unknown to me) which is a tragedy! They are tasty - and so quick and easy. I usually will cut up chicken or beef cubes to add to the mix. Then I serve it over steamed white rice.I have found this is a great way to serve veggies to my kids. They don't even notice really - the sauce must mask that veggie taste or something!
Fast Breakfasts
My favorite breakfast lately is biscuits and sausage! You can't beat a warm biscuit from the oven smothered with butter and honey! From scratch? you say? Nope - just a pack of Jiffy! Why bother with scratch when these are so good and fast! 
For a little variety, we sometimes mix it up with a box of Jiffy Chocolate Muffins. It's like having a cupcake for breakfast - only healthy because it says 'muffin' ! We usually don't do breakfast sausage with this option. But throw in a banana or some strawberries, and it isn't too bad!
Mel's Key Lime Bars
I made these yesterday for a light, summery dessert for fathers day. I found the recipe here and have been waiting to try it for a couple of weeks. They didn't disappoint - They were a big hit!
They are even better today!!
Ingredients:
Crust:
5 ounces animal crackers (about 2 1/2 cups animal crackers)
3 tablespoons packed light brown sugar
Pinch salt
4 tablespoons butter, melted
Filling:
2 ounces cream cheese, softened to room temperature
1 tbsp grated fresh lime zest (from about 2 limes)
1 can (14-ounce) sweetened condensed milk
Pinch salt
1 large egg yolk
1/2 cup fresh lime juice (from about 3-4 regular limes or 20 Key limes)
Garnish (optional)
3/4 cup shredded coconut, toasted
Directions:
Preheat the oven to 325 degrees F, adjusting an oven rack to the middle position. Line an 8-inch square baking pan with aluminum foil, letting two opposing edges hang over at least an inch or so. Grease the foil with cooking spray.
For the crust, process the animal crackers, sugar and salt together to fine crumbs in a blender or food processor. Drizzle the melted butter over the crumbs and pulse to incorporate (or stir together in a bowl with a fork). Sprinkle the mixture into the prepared pan and press the crumbs into an even layer. Bake the crust until fragrant and golden, about 15-18 minutes.
For the filling, while crust bakes, in a medium bowl, stir the cream cheese, lime zest and salt together until combined. Whisk in the sweetened condensed milk until smooth (you can use a handheld electric mixer, if you want). Whisk in the egg yolk and lime juice until combined.
Pour the filling evenly over the crust. Bake the bars until the filling is set and the edges just slightly begin to pull away from the sides of the pan, 15-17 minutes.
Let the bars cool completely in the pan set on a wire rack, about 2 hours. Then cover the pan with foil and refrigerate until chilled, about 2 hours. Remove the bars from the pan using the foil overhang and cut into squares. Sprinkle with toasted coconut if desired.
Ingredients:
Crust:
5 ounces animal crackers (about 2 1/2 cups animal crackers)
3 tablespoons packed light brown sugar
Pinch salt
4 tablespoons butter, melted
Filling:
2 ounces cream cheese, softened to room temperature
1 tbsp grated fresh lime zest (from about 2 limes)
1 can (14-ounce) sweetened condensed milk
Pinch salt
1 large egg yolk
1/2 cup fresh lime juice (from about 3-4 regular limes or 20 Key limes)
Garnish (optional)
3/4 cup shredded coconut, toasted
Directions:
Preheat the oven to 325 degrees F, adjusting an oven rack to the middle position. Line an 8-inch square baking pan with aluminum foil, letting two opposing edges hang over at least an inch or so. Grease the foil with cooking spray.
For the crust, process the animal crackers, sugar and salt together to fine crumbs in a blender or food processor. Drizzle the melted butter over the crumbs and pulse to incorporate (or stir together in a bowl with a fork). Sprinkle the mixture into the prepared pan and press the crumbs into an even layer. Bake the crust until fragrant and golden, about 15-18 minutes.
For the filling, while crust bakes, in a medium bowl, stir the cream cheese, lime zest and salt together until combined. Whisk in the sweetened condensed milk until smooth (you can use a handheld electric mixer, if you want). Whisk in the egg yolk and lime juice until combined.
Pour the filling evenly over the crust. Bake the bars until the filling is set and the edges just slightly begin to pull away from the sides of the pan, 15-17 minutes.
Let the bars cool completely in the pan set on a wire rack, about 2 hours. Then cover the pan with foil and refrigerate until chilled, about 2 hours. Remove the bars from the pan using the foil overhang and cut into squares. Sprinkle with toasted coconut if desired.
Thursday, June 16, 2011
Fish and Rice
Okay, So if you are like me you don't do a "recipe" every day, it is more like meal combination. With that in mind I have been wanting some new ideas that are things I can keep on hand and put together to call a meal. In the spirit of that I am posting an idea that I use for my family. Tonight we had Tilapia, Broccoli and Cheese rice, Tossed Green Salad, Blueberry muffins, and peaches. Sounds kind of fancy right? Well, it is actually a simple 30 minute standby! Here's the break down:
I will get about 2.5 meals from one bag. One bag is $11.98 at Sam's Club. We don't get this all the time cause it is a little expensive, but it is worth it! Oh and these cook from mostly frozen in 20 minutes. I just put a little garlic salt, basil, and lemon pepper on them.
We love rice in our house. One packet left us with just a little left over. It was $.88! I cooked it in the microwave in 12 minutes! yup, 12 minutes.
Who doesn't love a blueberry muffin! One packet makes 6 muffins, barely enough for my crew. These were $.78! These took 15 minutes in the oven. I set the temp for the fish at 400 started it first 5 minutes then added the muffins and everything came out pretty much at the same time! (fish on the bottom rack)
We prefer this blend cause it has pea pods and radishes! mmmmm if I make a salad myself I include both! These are often on sale for 2 for $5. We usually get two meals out of one bag, and yes the kids eat this!
This is one of the large cans, a small one doesn't quite do it but a big one left us with a few left over. Lunch tomorrow! I think I paid a dollar for this one.
I have included all the pricing so that we can see that this is a convenient quick, relatively health, meal that doesn't break the bank. I hope this helps you with some ideas to keep in your kitchen!
Total Per Person Cost: $2.71 (feel free to double check the math!)
Now you know, I often get our entire meals from packages. Sigh. But if you do it right it can still be pretty darn healthy. Even the peaches are no sugar added preserved in pear juice. I am going to put a label on this type of post Convenient Combos so that we will know they are not really a recipe, but a meal idea.The idea here is kind of to have parts on hand that you could use in different combination. Such as pasta instead of rice or chicken instead of fish etc. PLEASE if you have some meals like this that you keep on hand for your family SHARE!! We would love some change.
We prefer this blend cause it has pea pods and radishes! mmmmm if I make a salad myself I include both! These are often on sale for 2 for $5. We usually get two meals out of one bag, and yes the kids eat this!
This is one of the large cans, a small one doesn't quite do it but a big one left us with a few left over. Lunch tomorrow! I think I paid a dollar for this one.
I have included all the pricing so that we can see that this is a convenient quick, relatively health, meal that doesn't break the bank. I hope this helps you with some ideas to keep in your kitchen!
Total Per Person Cost: $2.71 (feel free to double check the math!)
Now you know, I often get our entire meals from packages. Sigh. But if you do it right it can still be pretty darn healthy. Even the peaches are no sugar added preserved in pear juice. I am going to put a label on this type of post Convenient Combos so that we will know they are not really a recipe, but a meal idea.The idea here is kind of to have parts on hand that you could use in different combination. Such as pasta instead of rice or chicken instead of fish etc. PLEASE if you have some meals like this that you keep on hand for your family SHARE!! We would love some change.
Tuesday, June 7, 2011
One Pan Chicken and Potato Bake
This recipe is from the Kraftfood Magazine. I used to get it regularly and really liked it! Now I just check out the website. This is a quick and easy throw in the oven and come back to a hardy meal.
Ingredients:
3 medium sized boneless skinless chicken breasts ( the original recipe uses legs and thighs, but I usually have breasts on hand in the freezer.)
3-4 medium sized potatoes cut in to wedges
3/4 cup Italian dressing (zesty works well too)
Parmesan Cheese
Directions:
Grease casserole pan and place potato wedges in bottom, cover lightly with dressing. Place chicken breasts on top of potatoes cover with dressing and Parmesan cheese. Place in preheated oven 400' for about 45 minutes. The cheese will brown up a little as will the potatoes.
I usually serve this with a cold salad and or cold fruit.
Ingredients:
3 medium sized boneless skinless chicken breasts ( the original recipe uses legs and thighs, but I usually have breasts on hand in the freezer.)
3-4 medium sized potatoes cut in to wedges
3/4 cup Italian dressing (zesty works well too)
Parmesan Cheese
Directions:
Grease casserole pan and place potato wedges in bottom, cover lightly with dressing. Place chicken breasts on top of potatoes cover with dressing and Parmesan cheese. Place in preheated oven 400' for about 45 minutes. The cheese will brown up a little as will the potatoes.
I usually serve this with a cold salad and or cold fruit.
Monday, June 6, 2011
Mock Mac & Cheese
I have fallen in love with this recipe ever since I found it on a diabetic recipe website. It is so full of flavor and it is so good for you, it makes having second helpings feel much less guilty. I do not understand why it is titled the way it is since it tastes nothing like mac & cheese, but I just go with it anyway.
Mock Mac & Cheese
Ingredients:
1 head of cauliflower
1 Tbls. yellow mustard (the kind you put on a burger, not the powder.)
3 Tbls. Low fat or Fat Free Mayo (I prefer Best Foods low fat mayo)
2-4 Tbls. Margarine (optional)
Grated or Shredded Parmesan Cheese
Clean cauliflower and peel off leaves. Boil for approx. 20 -25 min. You do not want it to over cook it as it will fall apart. Remove from pot and sit on a plate covered in several sheets of paper towels to absorb left over water. Let sit till it is completely drained then place in a suffl'e dish. (I use a deep casserole dish and it works just fine.) Take margarine and push down into the head of cauliflower, top and sides to add moisture and to allow sauce to penetrate. Mix mayo and mustard together and pour it over cauliflower, making sure to cover the entire head. Keep most of the sauce on top and it will run down the side while cooking. Sprinkle generously with Parmesan cheese and cook in oven @ 350 degrees until top is golden brown. Apprx. 25 min.
You can adjust the sauce to the amount of cauliflower by adding mayo and mustard to acheive desired quantity and taste. Serve as a side dish to anything.
Mock Mac & Cheese
Ingredients:
1 head of cauliflower
1 Tbls. yellow mustard (the kind you put on a burger, not the powder.)
3 Tbls. Low fat or Fat Free Mayo (I prefer Best Foods low fat mayo)
2-4 Tbls. Margarine (optional)
Grated or Shredded Parmesan Cheese
Clean cauliflower and peel off leaves. Boil for approx. 20 -25 min. You do not want it to over cook it as it will fall apart. Remove from pot and sit on a plate covered in several sheets of paper towels to absorb left over water. Let sit till it is completely drained then place in a suffl'e dish. (I use a deep casserole dish and it works just fine.) Take margarine and push down into the head of cauliflower, top and sides to add moisture and to allow sauce to penetrate. Mix mayo and mustard together and pour it over cauliflower, making sure to cover the entire head. Keep most of the sauce on top and it will run down the side while cooking. Sprinkle generously with Parmesan cheese and cook in oven @ 350 degrees until top is golden brown. Apprx. 25 min.
You can adjust the sauce to the amount of cauliflower by adding mayo and mustard to acheive desired quantity and taste. Serve as a side dish to anything.
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