This recipe was a huge hit. My husband kept gushing about it, kids asked for seconds and my 5 year old even licked up the extra dressing on his plate! ewww!
1 large head green cabbage, minced
1/4 small head red cabbage, minced
1 large carrot, minced
2 tablespoons minced red onion
2/3 cup mayonnaise (scant 2/3 cup)
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup soymilk mixed with 1 tablespoon lemon juice (to make soy "buttermilk")
1.5 tablespoons white wine vinegar
1/4 cup lemon juice
Mix cabbage, carrot & red onion together in a large bowl. Mix together the remaining ingredients and add to cabbage mix. Chill for at least 4 hours before serving.
Monday, February 25, 2008
Sunday, February 24, 2008
Honey Whole Wheat Flax Bread
(adapted from a recipe posted in the kitchen forum on Diaper Swappers)
(Dairy Free) Honey Whole Wheat Flax Bread
1 1/4 cup warm (not hot or it kills your yeast)water
2 tbsp honey (other options given were - sugar,molasses,or maple syrup)
1 tbsp yeast
Mix sweetener in water,sprinkle yeast over.Let stand 10 minutes.Then stir in:
1 tsp salt
2 tbsp canola oil(be generous) (or margarine, butter or oil )
3 cups whole wheat flour (or any combination)
1/8 cup flax seed meal
1/8 cup wheat germ
(instead of flax/wheat germ or up to 1/4 cup 9 grain cereal,or ,or raisins and extra honey,or whatever may be added now)
With dough hook in place mix on 2 until well combined, scraping down sides occasionally. Continue to knead a bit more until the dough starts "climbing" up the hook.
Place in an oiled bowl, turn to cover with oil. Cover bowl and place in a warm draft free location (I put mine in the microwave because I was already baking something else - I would rather have put it in the turned off oven - having it in a stainless steel bowl in the microwave made me a nervous wreck since William thinks turning on the microwave is super funny :eek: )
Let rise 1 hour, covered.
Shape into a loaf shape, place in a greased loaf pan.
Let rise 45 mins-1 hour.
Bake at 350 degrees F for 45 mins-1 hour.
Loaf is done when it sounds hollow when tapped. (You can also place a pan of water in the oven with the loaf to make it rise higher. - I did not do that)
Makes 1 (1.5 L loaf pan) loaf
I think I should have added more flour and maybe kneaded it more. The honey taste/smell was really strong and sort of icked me out but my family LOVED it. I might try a different sweetener this week.
(Dairy Free) Honey Whole Wheat Flax Bread
1 1/4 cup warm (not hot or it kills your yeast)water
2 tbsp honey (other options given were - sugar,molasses,or maple syrup)
1 tbsp yeast
Mix sweetener in water,sprinkle yeast over.Let stand 10 minutes.Then stir in:
1 tsp salt
2 tbsp canola oil(be generous) (or margarine, butter or oil )
3 cups whole wheat flour (or any combination)
1/8 cup flax seed meal
1/8 cup wheat germ
(instead of flax/wheat germ or up to 1/4 cup 9 grain cereal,or ,or raisins and extra honey,or whatever may be added now)
With dough hook in place mix on 2 until well combined, scraping down sides occasionally. Continue to knead a bit more until the dough starts "climbing" up the hook.
Place in an oiled bowl, turn to cover with oil. Cover bowl and place in a warm draft free location (I put mine in the microwave because I was already baking something else - I would rather have put it in the turned off oven - having it in a stainless steel bowl in the microwave made me a nervous wreck since William thinks turning on the microwave is super funny :eek: )
Let rise 1 hour, covered.
Shape into a loaf shape, place in a greased loaf pan.
Let rise 45 mins-1 hour.
Bake at 350 degrees F for 45 mins-1 hour.
Loaf is done when it sounds hollow when tapped. (You can also place a pan of water in the oven with the loaf to make it rise higher. - I did not do that)
Makes 1 (1.5 L loaf pan) loaf
I think I should have added more flour and maybe kneaded it more. The honey taste/smell was really strong and sort of icked me out but my family LOVED it. I might try a different sweetener this week.
Menu Planning Monday (on Sunday)
for more menus visit www.orgjunkie.com
Last week I scrapped a lot of my planning and made some new recipes. We had lots of rain and cold days Ham Soup was a huge hit. I baked my first loaf of yeast bread (also a hit) and this week I plan on trying some new recipes for bread! Fun!
We are still doing well with no-take out although Tuesday after my doctor's appointment we picked up take-out which wound up being a good choice because by the time we got home I was feeling awful and would not have done well having to cook and clean up. So one take-out meal for the month is a darn good record considering we used to eat out or get take-out 1-2 every weekend plus maybe 1x during the week.
The menu that might be followed...
Sunday - black bean & beef burritos, mexi-veggie soup
Monday - baked sweet chicken thighs, baked potatoes and either roasted or garlicky asparagus, coleslaw (DS1 loves coleslaw but we rarely have it since DS2 is allergic to dairy so I am going to tinker with a dairy free recipe - I will post it if it is a success) fresh french bread (Kitchen Aid recipe)
Tuesday - chili (from the freezer), corn bread (I am going to try this WFM recipe - I have yet to find a really good dairy free cornbread recipe which might be partly because I am always trying to reduce fat, add whole wheat flour or add flax seeds. This time I will make the recipe as is), salad
Wednesday - baked Mediterranean tilapia, steamed spinach, fried eggplant, rice pilaf
Thursday - veggie bean soup (from the freezer), fresh bread or biscuits
Friday - tortilla pizzas, salad or veggies for dipping
Saturday - maybe dinner at my parents'?
My baking & bulk cooking for the week:
2 lbs black beans (cooked, packaged and frozen today)
red sauce for pizza or pasta (cooked last night - already packaged and frozen)
french bread
whole wheat bread
oatmeal bars (cooked and tested - SO SO GOOD!)
granola bars
chicken stock
Oatmeal Bars
My friend Brandy shared this granola type bar recipe that I am going to try this week - (all notes are Brandy's). Thanks Brandy!
Oatmeal Bars
1 1/2 cup whole wheat pastry flour
2 1/2 cups rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon cinnamon
3/4 cup flax meal
1 1/3 cup turbanado sugar (I'm not sure I'm spelling
tubanado right here - I always buy it in bulk, so I
don't have a package to check.)
3/4 cup oil
2 eggs
2 teaspoons vanilla
2/3 cup chocolate chips
Mix the whole wheat pastry flour through to and
including the flax meal in a large mixing bowl.
Mix the sugar through the vanilla in a separate
container. Add the wet to the dry and the chocolate
chips, then mix.
It'll be kind of clumpy, but put it all in a 9X13 pan
and kind of push it down so it's even. Bake at 350
for 15 minutes. When it's cool, cut into bars (or,
when we make it for at home, we just leave it in the
pan and cut bars as we want them).
We've made it without the chocolate chips and they're
still pretty good. I've also made it with chopped
almonds and we liked that, as well. I'd like to try
almonds and chopped apricots, but my family won't go
for the apricots.
Oatmeal Bars
1 1/2 cup whole wheat pastry flour
2 1/2 cups rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon cinnamon
3/4 cup flax meal
1 1/3 cup turbanado sugar (I'm not sure I'm spelling
tubanado right here - I always buy it in bulk, so I
don't have a package to check.)
3/4 cup oil
2 eggs
2 teaspoons vanilla
2/3 cup chocolate chips
Mix the whole wheat pastry flour through to and
including the flax meal in a large mixing bowl.
Mix the sugar through the vanilla in a separate
container. Add the wet to the dry and the chocolate
chips, then mix.
It'll be kind of clumpy, but put it all in a 9X13 pan
and kind of push it down so it's even. Bake at 350
for 15 minutes. When it's cool, cut into bars (or,
when we make it for at home, we just leave it in the
pan and cut bars as we want them).
We've made it without the chocolate chips and they're
still pretty good. I've also made it with chopped
almonds and we liked that, as well. I'd like to try
almonds and chopped apricots, but my family won't go
for the apricots.
Thursday, February 21, 2008
Ham Soup
This is a basic split pea soup recipe but my 5 year old hates peas so I called it ham soup and he was sold - he ate 3 bowls!
1+lb ham steak w/ bone, diced and bone reserved
2 pounds dried green split peas
6-8 quarts of water or broth
1 large onion, chopped
3 large carrots, diced
3 stalks of celery, diced
2 medium potatoes, diced
bay leaf
fresh ground pepper
olive oil
Heat 2 tablespoons olive oil in a large stock pot. Add diced ham and cook until hot through and getting a little brown. Add onions, stir and cook while chopping carrots and celery. Add all vegetables and stir. After veggies have cooked for a few minutes add broth/water and peas. Add bay leaf and pepper. If using water add a little salt too. Cook on med-high until bubbly, reduce to simmer, cover but vent the lid. Cook 30-45 minutes or until the peas fall apart, stirring occasionally. Season with salt & pepper.
1+lb ham steak w/ bone, diced and bone reserved
2 pounds dried green split peas
6-8 quarts of water or broth
1 large onion, chopped
3 large carrots, diced
3 stalks of celery, diced
2 medium potatoes, diced
bay leaf
fresh ground pepper
olive oil
Heat 2 tablespoons olive oil in a large stock pot. Add diced ham and cook until hot through and getting a little brown. Add onions, stir and cook while chopping carrots and celery. Add all vegetables and stir. After veggies have cooked for a few minutes add broth/water and peas. Add bay leaf and pepper. If using water add a little salt too. Cook on med-high until bubbly, reduce to simmer, cover but vent the lid. Cook 30-45 minutes or until the peas fall apart, stirring occasionally. Season with salt & pepper.
Sunday, February 17, 2008
Baked sweet chicken
A huge hit with the family. My kids each ate a whole good sized chicken thigh!
6 chicken thighs - skin on, bone in
1/2 cup ketchup (I like the flavor and texture of Trader Joe's organic ketchup)
1/4 cup lite soy sauce
big sprinkle of garlic powder
big sprinkle of ground ginger
3 tablespoons of brown sugar
mix together glaze ingredients - taste and adjust seasoning. Place chicken skin side up in a baking dish. Spoon glaze on top of chicken pieces. Bake at 375* for 1 hour cor until juices run clear. Baste chicken with juices after 45 minutes.
6 chicken thighs - skin on, bone in
1/2 cup ketchup (I like the flavor and texture of Trader Joe's organic ketchup)
1/4 cup lite soy sauce
big sprinkle of garlic powder
big sprinkle of ground ginger
3 tablespoons of brown sugar
mix together glaze ingredients - taste and adjust seasoning. Place chicken skin side up in a baking dish. Spoon glaze on top of chicken pieces. Bake at 375* for 1 hour cor until juices run clear. Baste chicken with juices after 45 minutes.
Menu Planning Monday (on Sunday)
Still staying strong with no take out or restaurant meals in February! On Tuesday I am having an IUI so I need to plan ahead for lunch/dinner so DH can take care of it while I rest. I may concede to getting take out for lunch on the way home since we will not be home until after noon.
Sunday - baked sweet chicken (chicken thighs w/ a glaze of soy sauce, ketchup, garlic, ginger and a touch of brown sugar), baked potatoes, garlicky green beans (chocolate pudding for me and pumpkin custard for DH for dessert)
Monday - biscuit burgers, oven fries, coleslaw
Tuesday (mommy taking it easy after IUI) - chili from freezer, broccoli, multigrain chips
Wednesday - waffles, sausage, eggs w/ spinach (soak black beans)
Thursday - black bean dinner - smashed spiced blacks beans, spinach and fried potatoes topped with a fried egg
Friday - pork chops, mixed veggies, buttered whole wheat and flax noodles
Saturday - maybe dinner at my parents'
Baking -
muffins (last week we made oatmeal blueberry - maybe something with flax and pumpkin this week)
whole wheat beer bread
I am putting it on my list again - yeast bread. I am going to get brave enough to make a loaf of bread
more granola bars
Visit www.orgjunkie.com for more Monday menus!
Monday, February 11, 2008
Menu Planning Monday
We are continuing our budget minded meal plans and eating. No eating out since January! With that in mind I need to feed my freezer (FTF) again. This week I will be making some soups, chili, pancakes and waffles so that I have quick and easy meals on hand for those days that take out sounds so tempting!
Monday - roast in the crockpot with carrots, celery & onions, fresh basked whole wheat biscuits (probably this recipe with soymilk for the milk)
Tuesday - beef & vegetable barley soup using leftovers from Monday, spinach salad, bread or biscuits
Wednesday - big pot of black bean and beef chili (FTF), cornbread, veggies & dip
Thursday - something special? Look for some tempting ingredients at Costco - even a nice steak and asparagus would be cheaper than going out!
Friday - breakfast for dinner - whole wheat/flax waffles (FTF), eggs scrambled with spinach, sausage, sliced fruit
Saturday - pumpkin pancakes (FTF)
vegetable bean soup
chicken thighs, baked potatoes, broccoli
Sunday - breakfast casserole
tilapia, spinach, orzo pilaf
Baking for this week -
Granola bars (modify last week's recipe)
crackers
whole wheat bread
muffins
Breakfasts -
baked goods
breakfast casserole
5-7 grain hot cereal
Wednesday, February 6, 2008
This week's menu revistied...
Thursday – crockpot Chicken cacciatore, whole wheat flax spaghetti
Friday - Turkey & Black bean chili, corn casserole, salad
Saturday lunch - vegetable soup & grilled cheese sandwiches
dinner - pot roast with roasted vegetables
Sunday - out for lunch with family, dinner - pork chops & ??
Treats & Snacks:
flax seed granola
muffins - kids' choice
possibly try to make crackers
Friday - Turkey & Black bean chili, corn casserole, salad
Saturday lunch - vegetable soup & grilled cheese sandwiches
dinner - pot roast with roasted vegetables
Sunday - out for lunch with family, dinner - pork chops & ??
Treats & Snacks:
flax seed granola
muffins - kids' choice
possibly try to make crackers
Good for You Granola Bars
GRANOLA BARS
• 2 cups quick cooking oats
• 1 cup whole wheat flour
• 1/3 cup packed brown sugar
• 3/4 cup raisins
• 1/2 cup oat bran
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup chopped English walnuts
• 1/4 cup flax seeds
• 1/2 cup EVOO
• 1/3 cup blackstrap molasses
• 1/3 cup honey
• 1 egg
• 1 tablespoon vanilla extract
DIRECTIONS
1. Preheat oven to 350* F. Line a 9x13 inch baking pan with aluminum foil and spray with vegetable oil spray.
2. In a large bowl, stir together oats, flour, brown sugar, raisins, oat bran, salt, cinnamon, flax seeds and walnuts. In a smaller bowl, thoroughly blend oil, molasses, honey, egg, and vanilla; pour into the flour mixture, and mix combined. Press evenly into the prepared baking pan.
3. Bake 25 to 30 minutes in the preheated oven, or until the edges are crisp. Cool completely in pan before turning out onto a cutting board and cutting into bars.
• 2 cups quick cooking oats
• 1 cup whole wheat flour
• 1/3 cup packed brown sugar
• 3/4 cup raisins
• 1/2 cup oat bran
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup chopped English walnuts
• 1/4 cup flax seeds
• 1/2 cup EVOO
• 1/3 cup blackstrap molasses
• 1/3 cup honey
• 1 egg
• 1 tablespoon vanilla extract
DIRECTIONS
1. Preheat oven to 350* F. Line a 9x13 inch baking pan with aluminum foil and spray with vegetable oil spray.
2. In a large bowl, stir together oats, flour, brown sugar, raisins, oat bran, salt, cinnamon, flax seeds and walnuts. In a smaller bowl, thoroughly blend oil, molasses, honey, egg, and vanilla; pour into the flour mixture, and mix combined. Press evenly into the prepared baking pan.
3. Bake 25 to 30 minutes in the preheated oven, or until the edges are crisp. Cool completely in pan before turning out onto a cutting board and cutting into bars.
Whole Wheat Beer Bread
I am still trying to wrangle up the bravery to attempt yeast bread - all that raising, kneading and attention really intimidates me. Today I tried this recipe for whole wheat beer bread from allrecipes. It was excellent. Super easy - in the oven in less than 10 minutes and baked perfectly in 50 minutes.
Whole Wheat Beer Bread
INGREDIENTS
* 1 1/2 cups all-purpose flour
* 1 1/2 cups whole wheat flour
* 4 1/2 teaspoons baking powder
* 1 1/2 teaspoons salt
* 1/3 cup packed brown sugar
* 1 (12 fluid ounce) can or bottle beer
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.
3. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Whole Wheat Beer Bread
INGREDIENTS
* 1 1/2 cups all-purpose flour
* 1 1/2 cups whole wheat flour
* 4 1/2 teaspoons baking powder
* 1 1/2 teaspoons salt
* 1/3 cup packed brown sugar
* 1 (12 fluid ounce) can or bottle beer
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.
3. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Tuesday, February 5, 2008
To Try - No bake lactation cookies
Posted by a mama on www.diaperswappers.com
No bake lactation cookies (my favorite!)
These also make a GREAT gift for new mothers
1½ cups sugar
½ cup of unsweetened dark coccoa
½ cup goats milk
½ butter
1 tsp vanilla extract
½ cup extra crunchy peanut butter
2½ cups oatmeal (or until thick)
½ cup crushed peanuts
½ cup ground flaxseed
2+tbs brewers yeast(must be brewers yeast!)
Lay out a cookie sheet BEFORE you make the cookies.
Combine the sugar, cocoa milk and butter in a saucepan. Bring to a heavy boil for exactly one minute. Remove from heat.
Add the vanilla, peanut butter, and oatmeal; stir well to mix up all the ingredients and scoup spoon sized amounts onto cookie sheet andlet cool.
The key to making these set right is to boil them for one minute exactly. You should start counting the minute once the mixture comes to a rolling boil.
I like to put them in the refridgerator when I'm finished
Serves: 3 dozen cookies
No bake lactation cookies (my favorite!)
These also make a GREAT gift for new mothers
1½ cups sugar
½ cup of unsweetened dark coccoa
½ cup goats milk
½ butter
1 tsp vanilla extract
½ cup extra crunchy peanut butter
2½ cups oatmeal (or until thick)
½ cup crushed peanuts
½ cup ground flaxseed
2+tbs brewers yeast(must be brewers yeast!)
Lay out a cookie sheet BEFORE you make the cookies.
Combine the sugar, cocoa milk and butter in a saucepan. Bring to a heavy boil for exactly one minute. Remove from heat.
Add the vanilla, peanut butter, and oatmeal; stir well to mix up all the ingredients and scoup spoon sized amounts onto cookie sheet andlet cool.
The key to making these set right is to boil them for one minute exactly. You should start counting the minute once the mixture comes to a rolling boil.
I like to put them in the refridgerator when I'm finished
Serves: 3 dozen cookies
Sunday, February 3, 2008
Blue Cheese dressing
Trying to save $$ on bottled/jarred salad dressing. We are really liking this recipe. This makes a big batch that saves well in a jar in the fridge.
INGREDIENTS
* 1/2 cup sour cream
* 1 cup plain yogurt
* 2 cups mayonnaise
* 1 teaspoon Worcestershire sauce
* 1 teaspoon dry mustard
* 1 teaspoon garlic powder
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 6 ounces blue cheese, crumbled
Mix all ingredients together. Refrigerate.
INGREDIENTS
* 1/2 cup sour cream
* 1 cup plain yogurt
* 2 cups mayonnaise
* 1 teaspoon Worcestershire sauce
* 1 teaspoon dry mustard
* 1 teaspoon garlic powder
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 6 ounces blue cheese, crumbled
Mix all ingredients together. Refrigerate.
to try - the Voeller Dressing
THE VOELLER DRESSING
1 c. olive oil
3 T. Dijon mustard
2 T. Bragg’s™ Liquid Amino, tamari, or soy sauce
2 T. honey
2 T. lemon juice
1 T. thyme
1/2 t. pepper
This dressing stores very well in the refrigerator. The Voeller Dressing can also be served over pasta, potatoes,& vegetables
& can be used as vegetable dip. (Bragg’s™ is much better than soy sauce, & makes a big difference in flavor.)
makes about 1 1/2 c.
More of the Voeller’s healthy recipes can be found at www.thetwosisters.com
1 c. olive oil
3 T. Dijon mustard
2 T. Bragg’s™ Liquid Amino, tamari, or soy sauce
2 T. honey
2 T. lemon juice
1 T. thyme
1/2 t. pepper
This dressing stores very well in the refrigerator. The Voeller Dressing can also be served over pasta, potatoes,& vegetables
& can be used as vegetable dip. (Bragg’s™ is much better than soy sauce, & makes a big difference in flavor.)
makes about 1 1/2 c.
More of the Voeller’s healthy recipes can be found at www.thetwosisters.com
Dairy Free Pancakes
Basic recipe:
2 cups all purpose flour
1 tbsp baking powder
1 tsp baking powder
1/2 tsp salt
2 eggs
2 1/3 cup soy milk
1/4 cup vegetable oil
Variations
substitute 1/2 the flour with whole wheat flour
add 1/4 cup flax seed meal and reduce oil to 2 tablespoons
add chopped fruit
add 1 tablespoon cinnamon
Mix together dry ingredients in a medium bowl. In a seperate bowl mix together wet ingredients. Add wet to dry and stir until combined (do not over mix). Use a 1/4 cup measure to pour batter in to a med-high pan. Cook until bubbles pop, flip and cook until golden brown. Makes 21 pancakes.
Approximate Nutrition Facts
Amount Per Serving
Calories 73Calories from Fat 21
% Daily Value*
Total Fat 2.3g 4%
Saturated Fat 0.2g 1%
Cholesterol 18mg 6%
Sodium 65mg 3%
Total Carbohydrates 10.7g 4%
Dietary Fiber 0.7g 3%
Sugars 0.1g
Protein 2.5g
Vitamin A 1% • Vitamin C 0%
Calcium 5% • Iron 5%
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
2 cups all purpose flour
1 tbsp baking powder
1 tsp baking powder
1/2 tsp salt
2 eggs
2 1/3 cup soy milk
1/4 cup vegetable oil
Variations
substitute 1/2 the flour with whole wheat flour
add 1/4 cup flax seed meal and reduce oil to 2 tablespoons
add chopped fruit
add 1 tablespoon cinnamon
Mix together dry ingredients in a medium bowl. In a seperate bowl mix together wet ingredients. Add wet to dry and stir until combined (do not over mix). Use a 1/4 cup measure to pour batter in to a med-high pan. Cook until bubbles pop, flip and cook until golden brown. Makes 21 pancakes.
Approximate Nutrition Facts
Amount Per Serving
Calories 73Calories from Fat 21
% Daily Value*
Total Fat 2.3g 4%
Saturated Fat 0.2g 1%
Cholesterol 18mg 6%
Sodium 65mg 3%
Total Carbohydrates 10.7g 4%
Dietary Fiber 0.7g 3%
Sugars 0.1g
Protein 2.5g
Vitamin A 1% • Vitamin C 0%
Calcium 5% • Iron 5%
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
Menu Planning Monday (on Sunday)
This week is a minimal shopping week. I am planning from the fridge, freezer and pantry with no blank spots for eating out. Next week I am going to work on creating a menu that creates lots of meals to freeze to aide in our quest to be dining-out-free for the month of February.
Sunday – Super Bowl Party - buffalo wings, dino chicken, carrots & celery w/ blue cheese dressing, potato chips & onion dip
Monday – spinach & bacon egg casserole, salad with blue cheese
Tuesday – crockpot Chicken cacciatore, whole wheat flax spaghetti
Crockpot Chicken Cacciatore
Modified from allrecipes.
INGREDIENTS
* 6 skinless, boneless chicken breast halves
* 1 (28 ounce) jar spaghetti sauce - make a quick red sauce
* 2 green bell pepper, seeded and cubed - mixed peppers from freezer
* 8 ounces fresh mushrooms, sliced
* 1 onion, finely diced
* 2 tablespoons minced garlic
DIRECTIONS
1. Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
2. Cover, and cook on Low for 7 to 9 hours.
Wednesday - Veggie Egg Foo Young, brown rice
Thursday - Turkey & Black bean chili, corn casserole
Dairy Free Corn Casserole
modified from here
* 2 tablespoons Earth Balance
* 1 1/2 tablespoons flour
* 1 cup soymilk
* 2 cups defrosted frozen corn
* 2 teaspoons honey
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 2 eggs, well beaten
Melt margerine over low heat; add flour and blend. Add milk substitute gradually. Stirring constantly, bring mixture to the boiling point. Add corn, honey, salt, and pepper; heat through. Remove from heat and stir in the beaten eggs; pour into a greased 8×8 baking dish. Bake at 350° for 25 minutes, or until firm. Serve alone as side dish or is wonderful under chili. May top with cheese or substitute.
Friday
- crockpot chicken & vegetable curry, barley
Saturday lunch - vegetable soup using up the veggies
Dinner - Leftovers or grilled cheese
Treats & Snacks:
granola bars
flax seed granola
muffins - kids' choice
possibly try to make crackers
For more weekly menus visit www.orgjunkie.com
Friday, February 1, 2008
Baked Pork Chops
Based on this recipe.
INGREDIENTS
* 3 tablespoons olive oil
* 4 thick cut boneless pork chops
* 2 tablespoons dark brown sugar
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon dry mustard
* 1 tablespoon fresh lemon juice
* 1 (10 ounce) can tomato sauce
* 1/4 cup water
I added - half a red onion sliced very thin and 4 large carrots, peeled and sliced thin around the pork chops.
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a medium skillet over medium heat. Place pork chops in the skillet, and brown about 5 minutes on each side. Remove from heat.
3. In a small bowl, mix brown sugar, salt, pepper, and dry mustard.
4. Arrange pork chops in a medium baking dish. Sprinkle with lemon juice, season with brown sugar mixture, and cover with tomato sauce. Pour water into the baking dish.
5. Cover, and bake 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C).
Notes: the flavor was excellent but I cut my pork chops in half to cook faster and reduced the cooking time and they still got dried out. Next time I will get started earlier and leave the thick pork chops thick. The sauce was excellent over rice.
INGREDIENTS
* 3 tablespoons olive oil
* 4 thick cut boneless pork chops
* 2 tablespoons dark brown sugar
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon dry mustard
* 1 tablespoon fresh lemon juice
* 1 (10 ounce) can tomato sauce
* 1/4 cup water
I added - half a red onion sliced very thin and 4 large carrots, peeled and sliced thin around the pork chops.
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a medium skillet over medium heat. Place pork chops in the skillet, and brown about 5 minutes on each side. Remove from heat.
3. In a small bowl, mix brown sugar, salt, pepper, and dry mustard.
4. Arrange pork chops in a medium baking dish. Sprinkle with lemon juice, season with brown sugar mixture, and cover with tomato sauce. Pour water into the baking dish.
5. Cover, and bake 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C).
Notes: the flavor was excellent but I cut my pork chops in half to cook faster and reduced the cooking time and they still got dried out. Next time I will get started earlier and leave the thick pork chops thick. The sauce was excellent over rice.
Apple-Flaxseed Donut Holes
I have been crazing donuts and since I can't send my diabetic husband to buy me HIS favorite treat and I can't take my kids and not buy them a donut (too much sugar, made with milk and no redeeming nutritional value) I decided we would try to make our own. The boys and I Modified from this recipe. They were very proud of their efforts of measuring, mixing and making a mess. I sent them out of the kitchen for the frying part.
Ingredients
* 2 eggs, beaten
* 3/4 c. sugar
* 2 tbsp. melted Earth's Balance (or butter/margarine of choice)
* 1 c. soymilk (or milk of choice)
* 1/2 tsp. salt
* 1 tsp. vanilla
* 1.5 cup unbleached AP flour
* 1.5 cup whole wheat flour
* 1 tsp. cinnamon
* 3 tsp. baking powder
* 1/4 cup flax seed meal
* 1 medium apple, peeled, cored and minced very fine
* oil for frying
Directions
1. Mix together dry ingredients in a large bowl. Mix together wet ingredients and add to dry. Fold in apples.
2. Drop by tbsp. in hot fat and deep fry until golden brown. Drain on paper towels.
Notes: Next time I will make a much smaller batch - sort of hard to halve an egg so maybe a half recipe? No one needs this many donuts in their house at one time LOL! They were really good. Crisp on the outside and almost muffin like inside. Delicious! They really need to be just about a heaping tablespoon - any bigger and they were a little raw in the middle. Would be great sprinkled with cinnamon sugar or powdered sugar (I just didn't want to add any more sugar to an already sugary treat). I may try a batch made with Splenda just for DH.
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