When I was nursing S, I had to give up dairy because it turned him into a spit-up fountain. With that in mind, I'm stocking up my freezer slowly but surely with meals for us when this baby is born. I'm trying to do some non-dairy stuff because I can always add it back in if Baby C-2 tolerates it just fine! Spoiler alert, I really hope he does because that was such a pain in the ass. I heart cheese.
So, this week I tried a recipe that I was hoping really hard would turn out delicious so I could promptly make a crap-ton more and divy it up into individual containers for the freezer. And it totally did! I actually had everything on hand, so I used milk, but when I make it for the freezer, I'll use either soy or almond milk. I think both are delicious so I'm glad for the excuse!
Baked Pumpkin Pie Oatmeal from Budget Bytes.
Ingredients:
1 15 oz can of pumpkin puree (not pumpkin pie mix)
1/2 cup brown sugar
2 large eggs
1 tsp pumpkin pie spice
1/2 tsp salt
3/4 tsp baking powder
1/2 tsp vanilla extract
1 1/2 cups milk
2 1/2 cups dry old-fashioned oats
Directions:
Preheat the oven to 350 degrees. In a large bowl, whisk together the pumpkin, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth. Whisk in the milk.
Mix the dry oats into the bowl.
Coat an 8x8 baking dish with non-stick spray or oil. Pour in the pumpkin oats mixture. Cover with foil and bake for 30 min. Remove the foil and bake another 15 min.
Can be served hot right out of the oven, or refrigerated and served cold. I served up a portion in a bowl and poured cold milk on top and it was delicious. It keeps in the fridge for about a week. I popped a bowl of it in the microwave to heat it up and then added cold milk. So seriously good!
It's almost like a loose custard with oats in it. I happened to have quick oats on hand, so that's what I used, but when I need more I'll try it with the old-fashioned oats. I think the texture will be a bit different but not the taste.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Friday, September 14, 2012
Sunday, September 9, 2012
the one where i make shepard's pie
This is not a super exciting recipe, but it is easy and cheap and filling and both my guys ate it with me. So it's a winner!
Earlier this week I made baked potato soup. It was alright. I've made it before when it was super delicious but it just didn't hit the spot this time. I wanted to use the rest of it up in something to not waste it, so I decided to make shepard's pie. I got a pound of ground meat and a small bag of frozen veggies to add to what I already had on hand and whipped it right up.
Ingredients:
1 lb ground meat of your choice.
2 bags of frozen veggies of your choice (or if you just have a bunch of veggies on hand, use those!)
2-4 cups of mashed potatoes
shredded cheese
Directions:
Brown and crumble the meat and season as you go. I used onion powder, garlic powder, black pepper, and salt. That's my go to seasoning set, but you can use whatever you think will taste good. I thought I had an onion, and I was going to chop that and cook it with the meat, but alas, I didn't have one tonight.
When the meat is cooked through, drain if necessary. Then add all the frozen veggies right to the skillet and stir through until everything is hot.
Put the meat and veggie mixture in a 9x13 pan.
Top with mashed potatoes.
(For tonight, I used the potato soup mixed with about two cups of instant mashed potatoes)
Top that with shredded cheese.
Bake at 350 for about 20 min, until it's all heated through and the cheese is melted.
Serve!
Earlier this week I made baked potato soup. It was alright. I've made it before when it was super delicious but it just didn't hit the spot this time. I wanted to use the rest of it up in something to not waste it, so I decided to make shepard's pie. I got a pound of ground meat and a small bag of frozen veggies to add to what I already had on hand and whipped it right up.
Ingredients:
1 lb ground meat of your choice.
2 bags of frozen veggies of your choice (or if you just have a bunch of veggies on hand, use those!)
2-4 cups of mashed potatoes
shredded cheese
Directions:
Brown and crumble the meat and season as you go. I used onion powder, garlic powder, black pepper, and salt. That's my go to seasoning set, but you can use whatever you think will taste good. I thought I had an onion, and I was going to chop that and cook it with the meat, but alas, I didn't have one tonight.
When the meat is cooked through, drain if necessary. Then add all the frozen veggies right to the skillet and stir through until everything is hot.
Put the meat and veggie mixture in a 9x13 pan.
Top with mashed potatoes.
(For tonight, I used the potato soup mixed with about two cups of instant mashed potatoes)
Top that with shredded cheese.
Bake at 350 for about 20 min, until it's all heated through and the cheese is melted.
Serve!
Sunday, September 2, 2012
the one where i cook spinach tortellini soup!
My favorite web site to get recipes from is budgetbytes.blogspot.com. The recipes are budget friendly, fairly healthy, and since there are step by step photos, never daunting. There's a huge variety of food to be found and some of our menu staples came from that site. I honestly have no idea how I initially found it, but the same can basically be said about all of my favorite blogs!
Anyway, today, the lovely author posted a recipe for spinach tortellini soup. I had a sneaking suspicion I had most of the ingredients on hand, and sure enough, I did! A grocery store trip was in order anyway, so I just picked up the tortellini and some garlic bread to go with it too.
You can find the recipe here, but also, here it is for your convience:
Ingredients:
2 tbsp olive oil
1 small yellow onion
4 cloves garlic
1 28 oz can tomato sauce
1 28 oz can crushed or diced tomatoes
28 oz water
1 tsp dried basil
1 tsp dried oregano
15-20 cranks fresh cracked pepper
1 12 oz package tortellini (check the dried pasta, frozen, and dairy/deli sections for the best deal)
1 10 oz box frozen spinach
salt to taste
Directions:
1. Dice the onion and mince the garlic. Add to a large pot with the olive oil. Cook over medium low heat until the onions are transclucent.
2. Add the can of tomatoes, can of tomato sauce, and 1 can of water to the pot. Add the basil, oregano, and pepper to the pot. Increase the heat to bring the pot to a simmer.
3. Add the tortellini and spinach (no need to thaw if frozen). Cook until heated through, the spinach is full incorporated, and the tortellini is tender. Season to taste with salt.
Serve with crusty bread and a sprinkle of parmesan cheese! Yummo!
I added about 2 cups of beef broth because I felt like it need a tiny bit more depth of flavor. I had a bowl with S (his had very little broth but he gobbled the tortellini and spinach right up!). I'm going to let the soup cool off and put half in freezer bags and in my new large-ish freezer. I'm so excited to be able to freeze meals as I go and make things a little easier and cheaper in the meal department of my life!
Anyway, today, the lovely author posted a recipe for spinach tortellini soup. I had a sneaking suspicion I had most of the ingredients on hand, and sure enough, I did! A grocery store trip was in order anyway, so I just picked up the tortellini and some garlic bread to go with it too.
You can find the recipe here, but also, here it is for your convience:
Ingredients:
2 tbsp olive oil
1 small yellow onion
4 cloves garlic
1 28 oz can tomato sauce
1 28 oz can crushed or diced tomatoes
28 oz water
1 tsp dried basil
1 tsp dried oregano
15-20 cranks fresh cracked pepper
1 12 oz package tortellini (check the dried pasta, frozen, and dairy/deli sections for the best deal)
1 10 oz box frozen spinach
salt to taste
Directions:
1. Dice the onion and mince the garlic. Add to a large pot with the olive oil. Cook over medium low heat until the onions are transclucent.
2. Add the can of tomatoes, can of tomato sauce, and 1 can of water to the pot. Add the basil, oregano, and pepper to the pot. Increase the heat to bring the pot to a simmer.
3. Add the tortellini and spinach (no need to thaw if frozen). Cook until heated through, the spinach is full incorporated, and the tortellini is tender. Season to taste with salt.
Serve with crusty bread and a sprinkle of parmesan cheese! Yummo!
I added about 2 cups of beef broth because I felt like it need a tiny bit more depth of flavor. I had a bowl with S (his had very little broth but he gobbled the tortellini and spinach right up!). I'm going to let the soup cool off and put half in freezer bags and in my new large-ish freezer. I'm so excited to be able to freeze meals as I go and make things a little easier and cheaper in the meal department of my life!
Saturday, July 30, 2011
recipe: Indian Chicken Curry (Murgh Kari)
My house smells like an Indian restaurant right now and I am just a happy girl about it! It's about 10 WW points plus per serving (it makes at least 4, maybe more) which might be a little steep but not awful considering how freaking delicious this is!
Here's the ingredients:
2 pounds skinless, boneless chicken breast
2 tsp salt
2 tbsp oil
1 1/2 cups chopped onion
1 tbsp minced garlic
1 1/2 tsp minced ginger root
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground tumeric
1 tsp ground corriander
1 tsp cayenne pepper
1 tbsp water
15 oz can crushed tomatoes
6 oz plain Greek yogurt (Chobani for the win!)
1 tbsp chopped cilantro
1 tsp salt
1 tsp garam masala
Serve with 1 tbsp chopped cilantro and 1 tbsp fresh lemon juice
Here's the ingredients:
2 pounds skinless, boneless chicken breast
2 tsp salt
2 tbsp oil
1 1/2 cups chopped onion
1 tbsp minced garlic
1 1/2 tsp minced ginger root
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground tumeric
1 tsp ground corriander
1 tsp cayenne pepper
1 tbsp water
15 oz can crushed tomatoes
6 oz plain Greek yogurt (Chobani for the win!)
1 tbsp chopped cilantro
1 tsp salt
1 tsp garam masala
Serve with 1 tbsp chopped cilantro and 1 tbsp fresh lemon juice
- Sprinkle the chicken breasts with 2 teaspoons salt.
- Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
- Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
- Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.
Friday, February 5, 2010
recipe: stuffed jalapenos
Oh so delicious, relatively easy, and any time you make them people will be impressed. I can practically guarantee it!
KICKASS STUFFED JALAPENOS
Ingredients:
approximately 15 jalapenos from the produce section at the grocery store
16 oz of Jimmy Dean original sausage
8 oz of cream cheese
2 cups of Italian style shredded parmasean cheese
Crumble sausage and fry up in a skillet. Drain the grease after the sausage is cooked all the way through.
Combine the sausage, cream cheese, and 1 1/2 cups of parmeasean cheese.
Set aside.
Cut the jalapeno peppers in half, length wise. You may need gloves to avoid being burned by the oil from the peppers.
Depending on how spicy you want the end result to be, scoop out the insides of the peppers. The more seeds you leave in, the spicier. And there is a vein that runs through the pepper that if left in will also contribute quite a bit of heat. Scoop everything out entirely for the mildest possible result.
Spoon sausage mixture into each jalapeno half.
Sprinkle remaining parmesean cheese across the tops of the stuffed peppers.
Bake in the oven at 350 degrees for about 20 minutes. When the peppers go from bright green to more of an olive green color, they are done. The filling should be hot all the way through and the peppers should be soft rather than the firm you started with.
Serve! Excellent with a nice cold beer.
Don't expect to have any left over! I have made a small amount and I have made a LARGE batch and they will all be eaten. Make sure you allow time to bask in the compliments.
KICKASS STUFFED JALAPENOS
Ingredients:
approximately 15 jalapenos from the produce section at the grocery store
16 oz of Jimmy Dean original sausage
8 oz of cream cheese
2 cups of Italian style shredded parmasean cheese
Crumble sausage and fry up in a skillet. Drain the grease after the sausage is cooked all the way through.
Combine the sausage, cream cheese, and 1 1/2 cups of parmeasean cheese.
Set aside.
Cut the jalapeno peppers in half, length wise. You may need gloves to avoid being burned by the oil from the peppers.
Depending on how spicy you want the end result to be, scoop out the insides of the peppers. The more seeds you leave in, the spicier. And there is a vein that runs through the pepper that if left in will also contribute quite a bit of heat. Scoop everything out entirely for the mildest possible result.
Spoon sausage mixture into each jalapeno half.
Sprinkle remaining parmesean cheese across the tops of the stuffed peppers.
Bake in the oven at 350 degrees for about 20 minutes. When the peppers go from bright green to more of an olive green color, they are done. The filling should be hot all the way through and the peppers should be soft rather than the firm you started with.
Serve! Excellent with a nice cold beer.
Don't expect to have any left over! I have made a small amount and I have made a LARGE batch and they will all be eaten. Make sure you allow time to bask in the compliments.
Tuesday, January 19, 2010
mmmm, delicious
Pot O Pinto Beans
1 pound of pinto beans, rinsed and sorted
1 yellow onion
1 cube of pork fat
1 jalapeno
1 clove of garlic peeled and cut into small pieces
First, soak the beans overnight. Just put them in a pot and cover with water and let them sit for at least 12 hours. Then rinse them off a couple of times. This will help them to not cause as much gas when you eat them. You can do a quick soak (directions will be on the back of the bag) if you don't have time. But beans just take a long time to make and the soaking overnight is worth it.
Put the beans in a large pot and cover with water. Bring to a boil and let boil for about five minutes. Turn down the heat to just under medium so it's not a rapid boil anymore but they are simmering.
Since you add all the other stuff about 30 minutes after they start simmering, this is the perfect time to start chopping. Peel and cut a yellow onion into whatever size pieces you want. I like them slightly bigger than if you were to just chop an onion. Peel and cut a garlic clove. The more fat you include in the beans, the greasier they will get. I trim a bit off to still have some fat and flavor but not much grease. Cut the pork fat into several pieces. Rinse the jalapeno off. Add everything to the simmering pot of beans and tilt a lid so it's halfway covering the pot.
Check the pot every 30 minutes or so to make sure there is liquid covering everything. If not, add some so you can avoid burning the beans.
Let it simmer for at least three hours. More really won't hurt though.
Turn off the heat, dish up, and enjoy!
This is a great side dish and also makes a good meal on its own with some corn bread or tortillas.
1 pound of pinto beans, rinsed and sorted
1 yellow onion
1 cube of pork fat
1 jalapeno
1 clove of garlic peeled and cut into small pieces
First, soak the beans overnight. Just put them in a pot and cover with water and let them sit for at least 12 hours. Then rinse them off a couple of times. This will help them to not cause as much gas when you eat them. You can do a quick soak (directions will be on the back of the bag) if you don't have time. But beans just take a long time to make and the soaking overnight is worth it.
Put the beans in a large pot and cover with water. Bring to a boil and let boil for about five minutes. Turn down the heat to just under medium so it's not a rapid boil anymore but they are simmering.
Since you add all the other stuff about 30 minutes after they start simmering, this is the perfect time to start chopping. Peel and cut a yellow onion into whatever size pieces you want. I like them slightly bigger than if you were to just chop an onion. Peel and cut a garlic clove. The more fat you include in the beans, the greasier they will get. I trim a bit off to still have some fat and flavor but not much grease. Cut the pork fat into several pieces. Rinse the jalapeno off. Add everything to the simmering pot of beans and tilt a lid so it's halfway covering the pot.
Check the pot every 30 minutes or so to make sure there is liquid covering everything. If not, add some so you can avoid burning the beans.
Let it simmer for at least three hours. More really won't hurt though.
Turn off the heat, dish up, and enjoy!
This is a great side dish and also makes a good meal on its own with some corn bread or tortillas.
Sunday, October 19, 2008
spinach dip
Yesterday I hosted a Mary Kay party at my mom's house and I made spinach dip because I had a hankering for it. Everyone raved about it which made me feel a little sheepish because to me, spinach dip is such a whip it up last minute kind of thing that I felt a little bad getting accolades for it. So because I believe everyone should know the joy of an impressive yet amazingly easy dip, here's the recipe:
Spinach Dip
16 oz sour cream
1 cup mayo
1 4 oz can of water chestnuts drained and roughly chopped
10 oz package of frozen spinach, thawed and excess water squeezed out
large loaf of crusty bread (sourdough or french bread are my faves)
Mix everything except for the bread together and chill for at least an hour. Then serve with chunks of the crusty bread. An especially impressive serving idea is to hollow out a round loaf of bread and put the dip in there. Cut the bread you hollow out into chunks and serve for dipping. Then be prepared for gushing compliments.
Spinach Dip
16 oz sour cream
1 cup mayo
1 4 oz can of water chestnuts drained and roughly chopped
10 oz package of frozen spinach, thawed and excess water squeezed out
large loaf of crusty bread (sourdough or french bread are my faves)
Mix everything except for the bread together and chill for at least an hour. Then serve with chunks of the crusty bread. An especially impressive serving idea is to hollow out a round loaf of bread and put the dip in there. Cut the bread you hollow out into chunks and serve for dipping. Then be prepared for gushing compliments.
Monday, June 2, 2008
fantastic recipe: easy homemade hummus
Hummus is a dip that is most often enjoyed with pita bread. It's also fantastic with veggies, crackers, or a toasted English muffin. It's a good way to get some extra fiber in and although I don't have a calorie breakdown for you, I do know it's a pretty healhty snack (depending on what you enjoy it with, of course).
I got this recipe off the back of a bottle of McCormick ground cumin.
Ingredients:
1 15 oz can of chickpeas (garbanzo beans)
1 clove garlic
1 tbsp lemon juice
1 tsp ground cumin
1/4 tsp ground red pepper
1/4 tsp salt
Drain the can of chickpeas but reserve the liquid. Put all ingredients except the reserved liquid in a food processor or blender. Blend until it has a smooth consistancy, adding small amounts of liquid at a time. Serve with pita bread or pita chips!
Make sure you put any remaining hummus in the fridge. It will probably taste even better the next day as the flavors have more time to meld.
I got this recipe off the back of a bottle of McCormick ground cumin.
Ingredients:
1 15 oz can of chickpeas (garbanzo beans)
1 clove garlic
1 tbsp lemon juice
1 tsp ground cumin
1/4 tsp ground red pepper
1/4 tsp salt
Drain the can of chickpeas but reserve the liquid. Put all ingredients except the reserved liquid in a food processor or blender. Blend until it has a smooth consistancy, adding small amounts of liquid at a time. Serve with pita bread or pita chips!
Make sure you put any remaining hummus in the fridge. It will probably taste even better the next day as the flavors have more time to meld.
fantastic recipe: proper cosmopolitan
2 oz vodka
1 oz cranberry juice
1 oz lime juice
1/2 oz cointreau (or other orange liquer)
Shake with ice, strain into a glass, and enjoy!
It will be a light pink color because vodka is the main ingredient, not cranberry juice. It will also be strong, as most martinis are.
1 oz cranberry juice
1 oz lime juice
1/2 oz cointreau (or other orange liquer)
Shake with ice, strain into a glass, and enjoy!
It will be a light pink color because vodka is the main ingredient, not cranberry juice. It will also be strong, as most martinis are.
Subscribe to:
Posts (Atom)