French Bread

Well wouldn't ya know, I made a loaf of French bread here at home. I really believed this was beyond my abilities; anything beyond the bread machine seemed too hard. But with a new Italian themed dinner set, a loaf had to be tried. It was a total Success. Give it a try, it is really easy and can make you feel so domestic and successful.

Ingredients. (2 baguettes or 1 loaf)

1 cup water

2 3/4 cup white flour

1TBS sugar

1 tsp salt

1 1/2 tsp active dry yeast

---egg wash for top----

1 egg yolk (Use the egg white if you want a chewy crust, the egg yolk for a crunchy crust)

1 TBS water

(1) add first 5 ingredients to bread machine. Run on dough cycle.  

(2) remove dough from machine and put in a greased bowl. Turn to coat all sides in grease. Cover and rise 30 mins or until double in size. 

(3) grease cookie sheet. Punch down dough. Roll dough onto flat, floured surface into rectangle shape. For baguettes, cut rectangle in half and roll each half tightly into loaves. (For single loaf, do not divide large rectangle. Just roll it tightly to make 1 loaf) pinch edge of dough to seal. Cover and rise for 30-40 mins. 

This is the part that I wanted to skip but it really makes it French bread; crunchy on the outside with a soft middle. 

(4) preheat oven to 375 degree F 

(5) make egg wash: mix together 1 egg yolk with 1 TBS water. Brush mixture onto loaf(s). 

(6) bake loaf for 20-25 mins

1 slice: 60 calories; 10mg cholesterol; 2g protein

Drink Your Spinach Smoothie

Do you struggle getting in your greens like I do? Not to mention the kids! Here is a chocolate "milkshake" that works great with breakfast. My son drank it right up while watching his morning cartoons like it was nothing special. Win for mom!

Ingredients: 

1 cup milk (almond milk makes it more healthy but not necessary)

1 banana

Large handful of spinach (I like to just fill my blender full if it)

2 spoon fulls of coco powder (I just used a small spoon from my drawer because my measuring 

     spoons took more than a second to locate)

Sweetener packet to taste. (Or sugar, depending on how healthy you want the shake)

Blend and drink it up. 

WARNING: this is tasty but it is not a chocolate shake like your taste buds will expect. I liked it, so why not give it a try. Get your kids to drink their spinach without the fight. 

Blueberry Lemon Muffins

(With Yellow Squash)

Yes my friends, these muffins are deceptively delicious.  The little lad has been more of a pain when it comes to eating. Getting any kind of food into his growing body is a battle; let alone trying to keep his diet healthy. So when he was popping these down like candy, I was a thrilled parent! I highly recommend them with a green smoothie side for a healthy adult breakfast as well.

Prep: 10 minutes
Make and freeze for future eating.

Ingredients:
1/2 Cup Firmly packed brown sugar
4 TBS butter
1 cup Lemon Yogurt (I used 6 oz because I didn't want to buy 2 containers just for this)
1 cup blueberries (I used frozen cuz they're cheaper)
1/2 yellow squash puree *
1 large egg
2 tsp lemon extract **
1 tsp grated lemon zest
2 cups flour
1/4 cup flaxseed meal ***
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

* To make squash puree - steam the squash for a few minutes, then stick it in the blender with a bit of the water you used to steam it. Wala.  I cooked 2 squash and then used the extra puree in my smoothie.

** I used 2 drops of doTERRA lemon oil and no zest.

*** At Winco you can buy flaxseed meal in bulk. That way you don't have to buy a whole bunch if you don't already have it in your pantry.

Directions:
Preheat oven to 350 degrees F

Beat the sugar and butter in a large bowl. Stir in yogurt, blueberries, yellow squash puree, egg, lemon extract, and zest.

Add flour, flaxseed meal, baking powder, baking soda, and salt. Stir just to combine, but do not over mix--the batter is supposed to be lumpy.

Divide batter into muffin cups and bake until tops of muffins are lightly browned, 13-16 minutes.

Store in airtight container at room temperature for up to 2 days OR wrap individually and freeze for up to 1 month.

**Recipe compliments of Jessica Seinfeld.

Apple Puff Pancake

Everybody loves breakfast foods for dinner.  I especially love it on Sunday night when I am not motivated to make the chicken meal that I had planned.  Breakfast foods always win out. And this has become one of my favorites as of late and was acquired through the in-laws. Enjoy!

Ingredients:
1/2 cup butter
2 apples -- peeled and sliced
6 eggs
1 1/2 cup milk
1 cup flour
3 TBS sugar
1 tsp Vanilla
1/2 tsp salt
1/4 tsp cinnamon
3 TBS brown sugar

Heat oven to 425. Melt butter in 13x9 pan. Add apples, put in the oven until the butter sizzles. (about 4 minutes). Put eggs, milk, flour, sugar, vanilla, salt in blender and blend.

After butter is sizzling, pour blender ingredients on top of apples, then sprinkle with brown sugar.  Bake 20 mins.  Remove from oven and serve immediately

Toppings can be anything, but we especially like Apple Syrup, Apple Butter, Cinnamon/Sugar, or Strawberry Jam.

You can also make this without the apples if you don't have them on hand - it's just as delicious. Plus, you can save yourself on the stick of butter ingredient. That helps on the waistline.

Cilantro Lime Quinoa

I love this stuff.  I eat it all the time because I love it so much!

Ingredients:

1cup Quinoa
2 Cups chicken stock
1/2 bunch cilantro
2 TBS lime juice
salt
pepper


You can cook this just like you cook your rice. I use a rice cooker, cooking the quinoa seeds with the chicken stock. Actually, I use water and bullion because I don't ever have stock on hand.

Once quinoa is done, add salt and pepper to taste. Chop your cilantro (more or less if desired) and mix it all up with the lime juice.  Serve immediately.  SO YUMMY!

Yummy Jello Cake

I have pinned a lot of food items on to Pinterest and I finally got my nerve big enough to try one. I was shopping at the grocery store and Jello was on sale. How could I not resist to buy some. I knew I had pinned this got Oreo Jello pudding. It was good because we got invited to dinner the very next day!!!! It turned out that the family was trying a new recipe as well. Both new recipes turned out good. Click here for pinned website.

This is a cake with Jello Pudding on top. I do not know the points or calories, I just save it for my "brake" day.

Ingredients:
1 Box Chocolate Cake Mix
Ingredients to make the cake
2 - 4oz packages of Instant Oreo Pudding
4 Cups Milk
Crushed Oreo Cookies (optional)

Directions:
1. Make the cake according to the directions on the box.
2. Right before the cake is done cooking mix the pudding but make sure that the pudding does not set up. You want it to be just a little set up.
3. Poke whole in the cake with a spoon or straw.
4. Spread the Pudding on top, pushing into the holes.
5. Once the pudding has set add the Oreos on top.
6. Place in the fridge unit it is to be served.

Sit and enjoy.

Lasagna Soup

Cory loves Lasagna and sometimes it can be tedious to make. So putting it in the form of a soup fits my busy lifestyle a tad bit more. And it is fabulously delicious.

Prep Time: 20 minutes

Cook Time: 1 hour

Yield: serves 8

Ingredients

• 1 lb. ground pork/beef/turkey (whatever is on hand)
• 1/2 cup diced yellow onion
• 1 green pepper, seeded and diced
• 4 cloves garlic, pressed
• 1 carton (32oz) chicken broth
• 1 can (14.5oz) diced tomatoes
• 1 can (15oz) tomato sauce
• 1 Tbsp Italian seasoning
• 1 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 tsp garlic salt
• 1/4 tsp crushed red pepper
• 1 tsp dried basil
• 8 whole wheat lasagna noodles, broken into bite sized pieces
• 3/4 cup parmesan cheese, grated
• 1 1/2 cup mozzarella cheese, shredded

Instructions

1. In a large soup pot, brown ground pork with onion, green pepper and garlic. Add chicken broth, tomatoes, tomato sauce, and seasonings. Bring to a boil over medium high heat. Boil 2 minutes, then reduce to a simmer and cook for 30 minutes, covered. Stir occasionally.
2. Add bite sized lasagna noodles to soup and cook until tender (about 15 minutes).
3. When ready to serve, mix in the grated parmesan cheese. Ladle into individual bowls and sprinkle with shredded mozzarella cheese. We served our soup with crunchy sourdough bread crisps! ENJOY

Dinner in a Pumpkin

This is my favorite Halloween tradition. I had it every Halloween growing up and now I make it for our family.

1 small to medium pumpkin (cut off top, clean out)
2 T oil
2 t oregano
1 1/2 t salt
2-3 garlic cloves (minced)
1/2 medium onion diced
1 can of tomato sauce
1 t pepper
1 T vinegar
1 chopped green bell pepper
1/3 cup chopped stuffed green olives
1 lb ground hamburger (I use turkey burger)
1 lb of deli ham chopped

Combined all the ingredients, slightly fry. Stuff into pumpkin. Put top on, place pumpkin on pan to catch any drippings. Cook at 350 for 3-4 hours (depending on size of pumpkin if it is smaller it wont take as long to cook if larger than medium it will be longer). Pumpkin will be like a squash and you can scrape it and add it to the soup.

Ingredients yummy to add: Rice or potatoes (slightly cooked first), green beans or corn.

Taco Chicken Bowls

2 chicken breasts (frozen is fine)
1 jar of salsa
1 can of pinto or black beans
1/2 lb (8 oz) Frozen corn
1 T chili powder
1/2 T cumin
2-3 garlic cloves minced
1/2 t dried oregano
1/4 t cayenne pepper (I didnt use this because of the kids)
1/4 t salt to taste
pepper
2 cups dry rice
shredded cheese
cilantro
avocado

Add everything to the crock pot except rice, cheese, cilantro and avocado with 1/4 cup of water. Stir well, make sure chicken is covered. Cook on low for 7-8 hours or high for 4-5 hours. Towards the end cook rice. Shred chicken and top rice with chicken mixture. Top with cheese, cilantro and avocado.

"Zero Point" Tortilla Soup

This is soup with nothing but veggies and spices in it. If you have a great need for some kick, you can get "hot" salsa and up the chili powder. If you want to dull it down, get the mild salsa of your choice and lower the chili powder. It's just a "throw it in the pot" kind of soup, which works great when you're cleaning out your produce before it goes bad! (which never happens, because we always eat our produce up so quickly...)

Ingredients

1 cup onions (or an amount of onion flakes that you're comfortable with)
2 garlic cloves, chopped
3 green onions, chopped
24 oz cans diced tomates
4 cups chicken broth (low fat to keep the 0 points value)
1/3 cup salsa
1/2 red pepper, chopped
1/2 green pepper, chopped
3-4 celery ribs, chopped
1/3 cup cilantro
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon basil
4 tablespoons flour, to thicken (optional)

Simmer onions, garlic, & green onions in pot until tender. Put remaining ingredients into pot, simmer until veggies are tender.

** You can add chicken or beef if you want, but be sure to count your points for each. **
** You can top your soup with cheese, sour cream, avocado, etc..but be sure to add your points**



Approx. 9 servings

Crock Pot {Meat} Verde

Two Ingredients.  Does it get any easier than 2 ingredients? I would think not.  I got this from the ladies in my former ward in Antioch; and I use it at least once a month. It makes a ton, and it is crazy cheap. AND it's in the crockpot.  Seriously ladies, it doesn't get any easier than this.

Ingredients:

Serves approx 6-8 folks depending on how much meat you cook up

1 jar of Salsa Verde. 

Meat of your choice.

** I use La Victoria for the salsa. I haven't tried any other type, and I like the mild as it has the flavor I'm going for without the spice to overpower my pallet.

** You can use chicken pieces for a cheap and quick meal, or a Pork Picnic roast for a more fancy dinner. I get 3 medium sized roasts in one package for 10 bucks at Winco. It's a bargain if you ask me.

(1) Throw ingredients in pot and cook for 6-8 hours on low or 3-4 on high. About 1 hour prior to service, shred meat in pot and return lid to finish cooking. Serve over rice or in burritos with fixin's.  

Nothing beats an easy peasy meal that the family enjoys. And to get them all fed on less than 5 bucks is beyond awesome. Nothing!

"Award winning" Chili

I have been making this chili since marrying Mark. It's the only chili that I have found to like;a little stew like, a little soupy. When the ward here had their fall chili cook off, I signed up to bring a pot only because the YW were in charge and I was obligated. And - what luck - mine was chosen as the best chili of the night! And so I share:

INGREDIENTS 

- 1.5 lbs ground beef

- 1 chopped onion, or equivilant onion flakes

- 2 large cans tomatoes, puréed in a blender

- 2 large cans pinto beans (with juice)

- 4 pkgs chili seasoning

- 2 large cans water

Brown beef with onions in large pot. I use the same pot I am going to cook in to save on dishes. When  meat is cooked through, add remainder ingredients. Cook on low for 1+ hour(s) so flavors develop. Serve with your choice of toppings ( cheese, sour cream, peppers, etc)

Serves 12+. Can be changed easily by using small cans of beans and tomatoes and fewer packets of seasoning. 

Sausage and Vegetable Skillet

Since all of my traditional recipes are in California, I have been experimenting with new ones. Here is one that was easy to make and very good. Joe says it is a keeper.


SAUSAGE AND VEGETABLE SKILLET

1 TBS olive oil
1 large onion, chopped
1 pkg Hillshire turkey sausage
3 garlic cloves, minced
1/4 tsp crushed red pepper flakes
8 medium red potatoes, sliced
1 pkg (10 oz) frozen corn
1 1/4 cups vegetable broth (canned or bouillon)
1/4 tsp pepper
2 cups fresh spinach

1. In a 12-in skillet, heat oil over medium-high heat. Add the onion and sausage. Cook and stir until tender and browned. Add garlic and pepper flakes; cook for 1 minute longer.

2. Add the red potatoes, corn, vegetable broth and pepper. Bring to a boil. Reduce heat and simmer, covered, for 12-15 minutes until potatoes are tender. Add spinach and cook just until wilted.

per serving = 413 calories, 11g fat, 65mg chol, 804mg sodium, 7g fiber, 22g protein.

The Art in Menu Planning

The key is in the planning, or so I have found for my family.  Getting a cute template makes the process infinitely better. Thanks to a plethora of creative women out in the internet world, there are lots of fun planners to choose from.

Sharing is caring!

Cute option One comes from The Happy Gal. (click here)

Option Two comes from DIY: Home Sweet Home's Management Binder. (click here) 

Or, of course, you can make your own.  I think that planning all meals, Breakfast, Lunch, Dinner, and Snacks, make my day go so much smoother. AND helps me eat better throughout the week. Planning helps save money, and instills confidence in the family that they will eat. :) What do you do to help you plan for your family meals?

Low Fat Pumpkin Chocolate Chip Cookies

I love this recipe during the Fall. Pumpkin always brings in the Fall season spirit.  It is easy, fast, low-fat and super yummy. 

3 Easy Ingredients

1 Can of 100% Pure Pumpkin

1 Box of Spice Cake

1 10-12 oz Bag of Chocolate Chips

Mix the pumpkin and the cake mix together in a medium bowl. Once mixed, pour in the chocolate chips. Drop 1 tablespoon on a greased cookie sheet and bake at 350 for 10-12 min.

Carne Asada Tacos

Not your average Taco!

We had these delightful tacos at a friend's BBQ one night, and now eat them at least once a week. They are easy, healthy, and Delicious! I shared them on our Sister's Weekend 2013,and since y'all loved them - here is the reminder to add it to your menus.  Give them a try!

Ingredients:

1 lb. Carne Asada

2 chopped Tomatoes

2 chopped Avocado

Cilantro

Uncooked Flour Tortillas

Salt

Pepper

Lime Juice (optional)

Ranch Dressing (optional)

--  Season your meat how you wish. Simple Salt and Pepper works fine. Chop meat into semi-fine chunks for easy cooking and eating. Add a little oil to a sauté pan, and cook it up. (optional: you can also BBQ  your meat. Any rub can work)

-- Cook your tortillas. Heat a sauce pan to medium-high heat. (a 6 or 7 on a standard electric stove). Place one tortilla at a time into the pan. Cook one side (2-3 minutes) then flip over and cook the other until bubbly. 

-- Assemble Tacos with meat, avocado, tomatoes, and cilantro. Drizzle small amount of lime and ranch dressing if desired. Eat it up!