Tuesday, October 30, 2012

Homemade Wonton Soup

You will need:
  • 1 package wonton wrappers
  • 1- 1 1/2 cups cooked chicken
  • Shredded white cheese of your choice
  • 1 scallion
  • Salt & Pepper
  • 1 tbsp soy sauce or liquid aminos
  • 4-6 cups chicken broth
  • Parsley (for garnish)
Mix together your chicken, cheese, the scallion, soy sauce, some parsley and the salt & pepper.

Lay the wonton wrappers flat and put around 1 tbsp of the mixture inside each one.
Take a pastry brush and paint the sides of the wonton with water. 
Fold the wonton over the filling to seal it against itself.

Get your chicken stock boiling in a pot.  Drop the wontons into the boiling stock for just a few minutes.  They take almost no time at all and you don't want them falling apart or turing into goo.

Dish up and garnish with parsley.

You could premake these and freeze them, though I haven't tried it so don't hold me to that :)

Chocolate Zucchini Bread, Taco Meat, Salsa Chicken, Supreme Peanut Butter Banana Pancakes

It's preppin time!
Saturday night I prepped all my meals for the week freezer style.  Sunday morning I started looking around and decided to get prepping other things :)
From top- clockwise

Shredded Zucchini (For Zucchini Bread)
Cooked Ground Turkey (Taco Meat)
Salsa Chicken (Previously Crocked)
Supreme Peanut Butter Banana Pancakes
Chocolate Zucchini Bread

 In the order listed, add ingredients to a mixer.

There are literally umpteen million recipes in which call for seasoned taco meat.  Cook a lot ahead of time, freeze, and then portion out for your recipe.  If you are using Ground Turkey, I have noticed you need to use around 1/3-1/2 cup seasoning for each pound of meat. 
2 cups cooked = 1 lb  Raw Hamburger or Ground Turkey
Shredded Salsa Chicken
This is a Crock pot 'dump and go' recipe.  You really aught not be concerned about amounts because in the end, you have one big pot of shredded chicken ooey gooey deliciousness.
My version: (Throw all in the Crock)
  • 4 chicken breasts or 10 tenderloins
  • 2 cans cream of chicken soup
  • 1 can corn (drained)
  • 1 can black beans (drained) -I didn't have these this time :(
  • 1/4 cup taco seasoning
  • 1 cup salsa
  • 1 8 oz block cream cheese (wait for end)
Cook on low for 6-8 hours (I cook everything on 'keep warm' for longer periods of time, but you know your own crock pot). 
When ready to serve, stir in the cream cheese and shred the chicken.

Serve on tortillas and dress with sour cream, hot sauce or whatever you like.

Click here to see what I did with the leftovers!

Supreme Peanut Butter Banana Pancakes

In a mixer:
  • 4 cups bisquick or homemade pancake mix
  • 4 eggs
  • 1 tsp vanilla
  • 3 over ripe bananas
  • 2 cups vanilla coconut milk
  • 2 tbsp lemon juice
  • 1/4 C sugar
Make pancakes.  When done, spread a thin layer of peanut butter over pancake, sandwich together and eat.  There is just something about peanut butter and banana. Freeze the leftovers...when ready to eat a frozen one, zap for 20-30 seconds and then pop in the toaster.

Super easy & aaahmazing.

Monday, October 29, 2012

5 Freezer Meals: Week of 10/29

This weekend I got a little too excited trying to use things up in my pantry and fridge and decided to make all my meals for the week ala freezer style.

Top Row (clockwise):
Rosemary Roasted Chicken & Potatoes
Teriyaki Chicken
Sweet & Sour Chicken
Beef Stroganoff
Beef Stew

Get all your ingredients out!

Rosemary Roasted Chicken & Potatoes

  • Cut up about 1 1/2 lbs decent sized chunks of potatoes
  • About 2 lbs chicken thighs, breasts or tenders
In a freezer bag mix & shake 2 tbsp olive oil & the following seasonings to cover the chicken & potatoes:
  • 2 tsp Paprika
  • 1 1/2 tsp Rosemary
  • 1 tsp minced Garlic
  • 1/2 tsp Black Pepper
  • 1 tsp Salt

When ready to prepare, pull out of the freezer and roast in a preheated 425 degree oven for 30-45 minutes.....I'm going to put this in my pampered chef deep covered stone baker.  Here it is right out of the freezer and then after cooked.

Check consistently to see how the chicken is cooking/Stir ingredients around.  I actually cooked the potatoes in the microwave (in the baker) for an additional 5 minutes after I pulled the chicken out.

This turned out delicious and I WILL be making again.  I served with broccoli and garlic bread.

Teriyaki Chicken

Put the following in a freezer bag:
  • 1 C Soy Sauce
  • 1 Large Can Crushed Pineapple (with the juice)
  • 2 tbsp minced garlic
  • 1- 1 1/2 C brown sugar
  • 1/3 C corn starch
  • Depending on how many mouths you need to feed, add chicken.  I normally do around 3 breasts to feed my family of four and have 2 servings for leftovers.
  • (I added some already made teriyaki sauce, cause I was trying to get rid of it)

Put in your crock on low for 4-6 hours (or in my case 'keep warm' for 10 hours).  Steam rice and serve.

* If your sauce isn't thick enough, add some more cornstarch.

Sweet & Sour Chicken

This Recipe ONLY available in my E-Book!..... COMING SOON!

Beef Stroganoff

Put the following ingredients in a gallon sized freezer bag:
  • 2 Cans Cream of Mushroom Soup
  • 10-12 larger white or crimini mushrooms (sliced)
  • 1 large onion (diced on the large grate on the chopper:)
  • 1 lb roast (have the butcher block slice for fajitas)

Remove from freezer and let thaw enough so you can remove easily from the bag.  Place in crockpot on low for 4-6 hours.  When the crocking is complete, boil 1 package of egg noodles.   

Last step..... add 1 cup sour cream or YoChee (more if you'd like). Garlic Salt & Pepper to taste. (I served with green beans.)

Makes about 6 servings.
*Note- To me, this was the perfect meal to make to feed my family and myself!  It was easy for me to pick out the meat and just as satisfying as if it was still there.  Crocking the raw meat with the cream of mushroom soup made the most amazing gravy :)

Beef Stew

In a gallon sized freezer bag, put the following:
  • 2 Cans diced tomatoes (undrained)
  • 1 can sweet peas (drained)
  • 7 medium potatoes chopped (about 1 " cubes- use large grate on chopper)
  • 5 large carrots chopped (use large grate on chopper)
  • 1 large yellow onion chopped (use large grate on chopper)
  • 1 beef stew seasoning kit
  • 1 recipe favorites onion seasoning envelope
  • 1-2 lbs cubed beef (I get a roast sliced for fajitas, then use kitchen scissors to cut smaller)

When ready to Crock, put everything in the crockpot and just barely cover with water.
Cook on low for 6-8 hours.

If it is too thin for your liking, mix 1/2 cup cornstarch with 1/2 cup cold water, mix thoroughly and then mix into the stew.

Season with salt & pepper.  

Artichoke, Avocado, Cheddar, & Baby Kale Quiche

I just posted a Quiche with baby Kale in it, but I have to use the rest of it, so I made another Quiche similar, but swapped out a couple ingredients (what I had on hand).

Follow the same directions as the Quiche below, but this one has:

  • 8 Eggs
  • Baby kale
  • Sharp Shredded Cheddar
  • Cottage Cheese
  • Marinated Artichioke Hearts
  • Avocado
  • Dry Mustard
  • Garlic powder
  • Celery Salt
  • White ground pepper.

** I LOVE how versitile a Quiche can be :)  I think I'll explore the idea of a sweet/custard style quiche soon.......

Friday, October 26, 2012

Avocado, Baby Kale, and Smoked Gouda Quiche

                 You will need:
  • 1 refrigerated pie crust
  • About 3 cups baby kale
  • 1 scallion
  • 1/2 lb sliced smoked gouda
  • 9 eggs
  • 1 tbsp yellow mustard
  • 1 tbsp garlic
  • 1 ripe, but firm avocado
  • 1/3 cup YoChee
  1. Methodically place the room tempurature pie crust into a pie plate.
  2. Fill (as full as you can) with baby kale
  3. Mince the scallion and sprinkle over the kale.
  4. Dice the sliced gouda (just stack on top of itself, cut longways, then sideways), sprinkle into the plate.
  5. Mix the garlic, yellow mustard, YoChee, and eggs and pour evenly over the kale. using a fork, press the kale down so the liquid mixture gets inbetween and all throughout the kale.
  6. Slice the avocado and place evenly over the top of the rest of the ingredients.
  7. Cover the edges of the crust with tinfoil. (I did this too late!)
Bake at 375 degrees for 30-45 minutes or until set.

Salt & pepper to taste (I used Franks Hot Sauce).

{Healthy} Baked Potato Skins

  • Gather medium sized bakers potatoes, pierce with a fork and bake until soft. (375 degrees for an hour should do it).
  • Let cool completely and then cut in half (longways).  Scoop as much of the innards as you can whilst still leaving a 'skin'.
  • Fry up a pound of bacon bits (easiest way is to cut the uncooked bacon in strips and then cook).
  • Generously drizzle olive oil over the potato skins (outside and inside) and use pastry brush to coat. *If you are into salt, after you paint the skin of the potato, you could dip it lightly in kosher salt*
  • Put the potato skins back in the oven @ 400 degrees and let bake until you see them getting nice and brown.
  • Remove from oven and fill the boats with shredded cheese of your choice, as well as the cooked and drained bacon bits.
  • Place back in oven for around 4-6 minutes until the cheese is nice and gooey.
Top with sliced green onions and a dollop of sour cream or YoChee.

Baked Jalapeno Poppers: 2 ways

I suggest making both versions at the same time

Baked Jalapeno Poppers

  • Slice, core and rinse around 2 lbs fresh jalapenos
  • Arrange flat on a foil lined pan.
  • Using either yochee or single serve cream cheese (for easy-factor), squeeze cream cheese into each jalapeno pod nearly filling completely.
  • Bake at 375 degrees until the jalapenos look like they are beginning to wilt.
  • Pull out of oven and sprinkle shredded monteray jack over the cream cheese. 
  • Generously COVER the jalapenos with panko crumbs and set your broiler on low.
  • Broil for 5-10 minutes watching carefully and pull from oven when panko is browned.

Jalapeno Poppers with Bacon in a Crescent Roll

You will need:

  • 4 cans 'jumbo' crescent rolls (cut in half, 64 pieces total)
  • 2 packages of Bacon (cut up in strips and cooked until crispy, then drained)
  • 2 8 oz packages of cream cheese (or 2 cups yochee)
  • Around 1 pound seeded and cored fresh jalapenos, diced (use your chopper)

Mix the cooked bacon crumbles, cream cheese and diced jalapenos in a bowl and mix thoroughly.

Now, cut all your crescent triangles in half with a pizza cutter:

See how I have already foil lined pans ready to go? .... Do that :)

Using a small scoop (this is a 'small' pampered chef one), scoop the mixture and put on a crescent wedge.

Now, fold the corners up to seal the crescent completely around the filling.

Follow cooking directions on the crescent package (I think it was 375 degrees for 16 mins).  I did have to keep them in the oven a bit longer to get the tops golden brown. 

I set out Chipolte sauce, Dijon Mustard and Ranch to dip in <- All three equally enjoyed :)

With only 10 people at my house, these were demolished in less than 15 minutes. Score!

How to make YoChee

Q: What the heck is that?! 
A: Yogurt-Cheese

Q: What can you do with it?
A: Darn near anything you please :)

Take whatever flavor yogurt you'd like (I start with a non-fat plain):
Get out a 'catch bowl' some cheesecloth and a mesh/wire strainer. 
Deposit the yogurt on the cheesecloth like pictured:

Put in your fridge (covered) for around 24 hours. 
You may need to drain the container a few times as the whey will sieve into the 'catch bowl'.

24 hours later: Remove from cheesecloth and you have yochee.
Stores in your fridge for 7-10 days.

Ok... on to the real info......

 A 1/2 cup serving of  YoChee made with nonfat yogurt contains 85 calories, no fat, 10.5 grams of protein, 10 grams of carbohydrates, and 235 mg of calcium.   Approximately 1/3 of the carbohydrates contained in a cup of yogurt are drained away in the YoChee making process, so, if one cup of undrained yogurt has 16 grams of carbohydrates, then the drained YoChee will contain approximately 10 grams of carbohydrates. 
Information above cited from Eating Well the YoChee Way

Yochee can be substituted for a variety of things.

1. Cream Cheese - You can add herbs, seasonings or even start with a fruit yogurt and you will have non fat, low calorie, high protein cream cheese over night.
2. Mayonaise- Add a bit of vinegar to the yochee and mix thoroughly.
3. Sour Cream - If you let it strain for less time, you have perfect sour cream.
4. Baking Substitutions - Use to substitute equal amounts of sour cream in baking, 1/2 & 1/2 for oil substitutions or recently I just added a blob to my quiche liquid to 'cheese it up'.
5. Ricotta Cheese - Hello!  How expensive and calorie ridden is ricotta?! Substitute across the board.

You'll get creative once you get the hang of it :)

Tuesday, October 9, 2012

Somethin Outta Nothin Pasta

Since I've been 'leaning vegan' it's been rather difficult to make a meal to please the family AND feed myself.  A couple weeks ago, I came home from work and wanted to make something quick but didn't have anything prepared.  I pulled a couple things out and went to work:

Boil your pasta and drain.
Cut your tomatoes in halves.
Chop up your artichokes hearts (don't worry about draining).
If you have frozen spinach (like I did), microwave.

In a fairly large pan (or wok),  put a couple tablespoons of olive oil  and quickly heat about 1-2 tbsp of minced garlic (DON'T BURN).  Add your pasta to the pan a bit more olive oil and toss well.  Add the spinach, artichokes and tomatoes.  Toss again and throw all into a serving bowl hot.  Garish with parmesan cheese.

I think this took 10 minutes to make, fed 4 and had leftovers for 2 :) Worked for me!

Monday, October 8, 2012

Lentil Stew

1/2 c barley
2/3 c lentils
2 packages frozen spinach
5 cups chicken or beef bullion
1/2 large onion (diced)
2 cans diced tomatoes (with the liquid)
2-3 cups diced carrots
1 tube sausage (cook ahead of time)
2 tsp tumeric
Heaping tbsp minced garlic.
salt & pepper

Precook your meat.  Dice your veggies.

Throw everything in the crockpot.
Cook on low for 3-6 hours (or until the barley and lentils are soft).
Salt and pepper as you please.

Nail Art- 4th Grade Idaho History

This was supposed to be Alexia's project.... then I got all paranoid and decided it wasn't a good idea for her to be nailing.... so.......... Step by step.....

A board the size you want it (I bought a shelf thing for $5 and had Home Depot cut it for me)
Some spray paint
Nails (with a head)
Embroidery floss (at least 5, + yellow for the star)
A template (google it)

First, get your hubs to draw the template on your board, then draw a star (wherever the capitol of the state is)
Next, hammer a nail in each place there is a 'point' + gauge the places in between.

Make a protective area to spray on and paint the board.  (make sure you get the nails too, because you don't necessarily want them to show.

After it dries, tie a piece of the embroidery floss on one of the nails, then string back and forth between all the nails to fill in the blanks.  Leave your star open in the middle and do it last with the yellow.

Send to school with your child.  *Sigh*