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
Tuesday, February 5, 2008
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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