Tuesday, December 23, 2008
Sunday, December 14, 2008
PP Meal Plan has begun... Baby has arrived!
Abigail Diane made her entrance into our family via a peaceful home VBAC birth.
Stats
Wednesday 12/10 at 8:54pm
8lbs 1oz
21 inches
Stats
Wednesday 12/10 at 8:54pm
8lbs 1oz
21 inches
Monday, November 24, 2008
Meal Plan- Nov 24-30th
Monday 24th
B- Veggie Loaded Quiche & Pumpkin Berry Muffins
L- Crockpot Quinoa casserole
D- Marinated Steak, AuGratin Potatoes, Green Beans, Asparagus & Rolls
DD- Frozen Peanut Butter Pie (DH's B-day)
Tuesday 25th
B- Banana Blueberry Oatmeal Pudding
L- Leftover - Stuffed Cabbage Rolls
D- Crockpot Autumn Sausage Bake
Wednesday 26th
B- Scrambled Eggs, Toast, Bacon
L- Leftovers
D- Church
Thursday 27th
B- GF Cinnamon Rolls & Breakfast Casserole
L/D- Thanksgiving Menu
Friday 28th
B- Baked Oatmeal
L- Turkey Sandwiches
D- Thanksgiving Leftovers
Saturday 29th
B- Pumpkin Rice Pudding
L- Egg Salad, lettuce, tomato, avocado
D- Homemade Pizza
DD- Blueberry Clafoutis
Sunday 30th
B- Waffles & Bacon
L- Hotdogs
D- Coconut Veggie Curry, Marinated Cucumber Salad, Quinoa
DD- Baked Apples and Apricots
B- Veggie Loaded Quiche & Pumpkin Berry Muffins
L- Crockpot Quinoa casserole
D- Marinated Steak, AuGratin Potatoes, Green Beans, Asparagus & Rolls
DD- Frozen Peanut Butter Pie (DH's B-day)
Tuesday 25th
B- Banana Blueberry Oatmeal Pudding
L- Leftover - Stuffed Cabbage Rolls
D- Crockpot Autumn Sausage Bake
Wednesday 26th
B- Scrambled Eggs, Toast, Bacon
L- Leftovers
D- Church
Thursday 27th
B- GF Cinnamon Rolls & Breakfast Casserole
L/D- Thanksgiving Menu
Friday 28th
B- Baked Oatmeal
L- Turkey Sandwiches
D- Thanksgiving Leftovers
Saturday 29th
B- Pumpkin Rice Pudding
L- Egg Salad, lettuce, tomato, avocado
D- Homemade Pizza
DD- Blueberry Clafoutis
Sunday 30th
B- Waffles & Bacon
L- Hotdogs
D- Coconut Veggie Curry, Marinated Cucumber Salad, Quinoa
DD- Baked Apples and Apricots
Sunday, November 23, 2008
Our Thanksgiving Menu
Appetizers
Cheese Ball & Crackers
Deviled Eggs
Spinach Dip and Bread Bowls
BBQ Turkey Meatballs
Dinner
Maple Riesling Turkey
Cornbread/Apple/Cranberry Dressing
Greenbean/Wild Mushroom Casserole
Crockpot Mashed Potatoes
Roasted Carrots, Parsnips & Sweet Potatoes
Turkey Gravy
Cranberry Sauce
Sweet Potato Casserole w/Marshmallows
Breads
Pumpkin Bread
Rolls
Drinks
Iced Tea (Sweet & Apple Spice)
Apple Juice
Homemade Egg Nog
Coffee & Cream
Wine
Dessert
Caramelized Pear Cheesecake
Pear Ginger Maple Pie
Pumpkin Pie
Cheese Ball & Crackers
Deviled Eggs
Spinach Dip and Bread Bowls
BBQ Turkey Meatballs
Dinner
Maple Riesling Turkey
Cornbread/Apple/Cranberry Dressing
Greenbean/Wild Mushroom Casserole
Crockpot Mashed Potatoes
Roasted Carrots, Parsnips & Sweet Potatoes
Turkey Gravy
Cranberry Sauce
Sweet Potato Casserole w/Marshmallows
Breads
Pumpkin Bread
Rolls
Drinks
Iced Tea (Sweet & Apple Spice)
Apple Juice
Homemade Egg Nog
Coffee & Cream
Wine
Dessert
Caramelized Pear Cheesecake
Pear Ginger Maple Pie
Pumpkin Pie
Friday, November 14, 2008
Meal Plan- Nov 14-Nov 22
Friday
B- Blueberry French Toast Casserole
L- Pear Blue Cheese Salad & Honey Baked Lentils
D- Broccoli Chicken Roli & Lentil Salad
DD- Gooey Pumpkin Butter Cakes
Saturday
B- Pumpkin Rice Pudding
L- Waldorf Chicken Salad in lettuce bowls
D- Apricot Meatloaf, Rst Butternut Squash, Mashed Cauliflower
DD- Caramel Pear Cheesecake
Sunday
B- French Toast & Bacon
L- Grilled Ham & Cheese Sandwiches, Apple Slices
D- Sweet Potato Blackbean Enchiladas and sweet corn bread
DD- Leftover Cheesecake
Monday
B- Deceptively Delicious Scrambled Eggs (but TF) & homemade turkey sausage patties
L- Pumpkin Berry Muffins & Leftovers
D- Chicken Pot Pie
DD- Blueberry Clafoutis
Tuesday
B- Banana/Blueberry Oatmeal Pudding
L- Egg Salad
D- Crockpot 365 Turkey Apple Meatballs, Cheesy Spaghetti Squash & Stuffing
DD- Ice Cream
Wednesday
B- GF Cinnamon Rolls, Dippy Eggs & Bacon
L- Mac-n-Cheese
D- Church
DD- Carrot Cupcakes
Thursday
B- Roasted Veggie Quiche & Grapefruit
L- Leftovers
D- Sausage Sweet Potato Stuffed Cabbage Rolls, Mashed potatoes, glazed carrots
DD- Banana Fritters
Friday
B- Waffles & Sausage
L- Crockpot 365 Moroccan Lentil Soup
D- BBQ Turkey Meatballs, Quinoa, Steam broccoli, sauerkraut
DD- Oatmeal Raisin Cookies
Saturday
B- Crockpot 365 Breakfast Risotto
L- Cucumber Cream Cheese Sandwiches & Crudites/Dip
D- Homemade Veggie Pizza
DD- Spinach Brownies
B- Blueberry French Toast Casserole
L- Pear Blue Cheese Salad & Honey Baked Lentils
D- Broccoli Chicken Roli & Lentil Salad
DD- Gooey Pumpkin Butter Cakes
Saturday
B- Pumpkin Rice Pudding
L- Waldorf Chicken Salad in lettuce bowls
D- Apricot Meatloaf, Rst Butternut Squash, Mashed Cauliflower
DD- Caramel Pear Cheesecake
Sunday
B- French Toast & Bacon
L- Grilled Ham & Cheese Sandwiches, Apple Slices
D- Sweet Potato Blackbean Enchiladas and sweet corn bread
DD- Leftover Cheesecake
Monday
B- Deceptively Delicious Scrambled Eggs (but TF) & homemade turkey sausage patties
L- Pumpkin Berry Muffins & Leftovers
D- Chicken Pot Pie
DD- Blueberry Clafoutis
Tuesday
B- Banana/Blueberry Oatmeal Pudding
L- Egg Salad
D- Crockpot 365 Turkey Apple Meatballs, Cheesy Spaghetti Squash & Stuffing
DD- Ice Cream
Wednesday
B- GF Cinnamon Rolls, Dippy Eggs & Bacon
L- Mac-n-Cheese
D- Church
DD- Carrot Cupcakes
Thursday
B- Roasted Veggie Quiche & Grapefruit
L- Leftovers
D- Sausage Sweet Potato Stuffed Cabbage Rolls, Mashed potatoes, glazed carrots
DD- Banana Fritters
Friday
B- Waffles & Sausage
L- Crockpot 365 Moroccan Lentil Soup
D- BBQ Turkey Meatballs, Quinoa, Steam broccoli, sauerkraut
DD- Oatmeal Raisin Cookies
Saturday
B- Crockpot 365 Breakfast Risotto
L- Cucumber Cream Cheese Sandwiches & Crudites/Dip
D- Homemade Veggie Pizza
DD- Spinach Brownies
Monday, November 3, 2008
Menu Plan - Nov 3rd-9th
Breakfast
Breakfast CasseroleCrockpot Apple DumplingCaramelized Pear Rice PuddingBlueberry Pancakes, Bacon, fresh fruit saladFrench Toast CasseroleVeggie Loaded Quiche & Pumpkin berry muffinsBaked Oatmeal w/Van yogurt cheeseLunchEgg Salad , tomato, avocado, lettuce, sauerkrautWaldorf Chicken Salad Sandwiches w/tomato, lettuce & picklesSalad w/pears & blue cheese
Ham, Cheese Turkey, & Apple Sandwiches, Applesauce, Apple Sauerkraut (tomato, lettuce)Antipasto Pasta SaladQuesadillasDinnerCrockpot Veggie Coconut CurryCrockpot Cabbage Rolls, Mashed Cauliflower, Sautéed Cabbage, Honey CarrotsSausage Honey Baked Lentils, ginger carrots, sautéed spinach & hard boiled eggs, zucchini breadBroccoli Chicken Roli & lentil saladReuben Mac-N-Cheese, Steamed Broccoli, SauerkrautVeggie Bean Chili w/Sweet Corn BreadDessertBlueberry ClafoutisFrozen Peanut Butter PieGF Cinnamon RollsPear Caramel CheesecakePumpkin Gooey Butter CakesPumpkin BrowniesHoney Baked Apples w/Figs & Cinn
Thursday, October 23, 2008
Meal Plan - Oct 27th - Nov 2nd 2008
We have a BUSY week this week and even busier next so I did my meal plan already.
I am starting to freeze in MASSIVE amounts for my upcoming birth so I am going back to the family favorites to get a bunch in the freezer. My spreadsheet
has LOTS of details on prep this week...hehe...gotta remember to defrost enough and prep enough or this just doesn't work.
I am 32 weeks right now...so not too much longer.
Monday
B- Veggie Loaded Quiche x6 (using roasted veggies from Sunday lunch)- Freezing 4
L- Creamy Salmon Pasta (got put off from this week)
D- Midwife Appt (eating out)
Tuesday
B- Baked Oatmeal (Blueberry & Cherry) x4 (freeze 2) & Vanilla yogurt cheese
L- Crockpot Veggie Coconut Curry (doubled to freeze)
S- Crudités, cream cheese & hummus
D- Tacos (6lbs of seasoned meat - freeze 2x2lbs)
Wednesday
B- French Toast Casserole x4 (freeze 3) & Bacon
L- Egg Salad, tomato, lettuce, avocado, sauerkraut
D- Church
Thursday
B- Eggs, Blueberry Yogurt Muffins (x2 - freeze) & sausage
L - Antipasto Salad
S- Kefir Fruit Nut Smoothies
D- Out of town
Friday
B- Out of town
L- Out of town
D- Reuben Mac-n-cheese, steamed broccoli & sauerkraut
Saturday
B- Banana/Blueberry Pancakes (x4 - freeze), Bacon & Fresh Fruit salad
L - Leftovers
S- Raw Cheese, Crispy Nuts & Fresh Fruit
D- Teriyaki Salmon Patties (x4 -freeze), Lentil Salad, Roasted Butternut squash, Blackbean/mango salsa
Sunday
B- Caramelized Pear Rice Pudding (make 4x rice...freeze extra)
L- Waldorf Chicken Salad (from 2 sticky chickens in crockpot last night)
S- Deviled Eggs & Crudités
D- Broccoli Chicken Roti (freeze extra shredded chicken)
I am starting to freeze in MASSIVE amounts for my upcoming birth so I am going back to the family favorites to get a bunch in the freezer. My spreadsheet
has LOTS of details on prep this week...hehe...gotta remember to defrost enough and prep enough or this just doesn't work.
I am 32 weeks right now...so not too much longer.
Monday
B- Veggie Loaded Quiche x6 (using roasted veggies from Sunday lunch)- Freezing 4
L- Creamy Salmon Pasta (got put off from this week)
D- Midwife Appt (eating out)
Tuesday
B- Baked Oatmeal (Blueberry & Cherry) x4 (freeze 2) & Vanilla yogurt cheese
L- Crockpot Veggie Coconut Curry (doubled to freeze)
S- Crudités, cream cheese & hummus
D- Tacos (6lbs of seasoned meat - freeze 2x2lbs)
Wednesday
B- French Toast Casserole x4 (freeze 3) & Bacon
L- Egg Salad, tomato, lettuce, avocado, sauerkraut
D- Church
Thursday
B- Eggs, Blueberry Yogurt Muffins (x2 - freeze) & sausage
L - Antipasto Salad
S- Kefir Fruit Nut Smoothies
D- Out of town
Friday
B- Out of town
L- Out of town
D- Reuben Mac-n-cheese, steamed broccoli & sauerkraut
Saturday
B- Banana/Blueberry Pancakes (x4 - freeze), Bacon & Fresh Fruit salad
L - Leftovers
S- Raw Cheese, Crispy Nuts & Fresh Fruit
D- Teriyaki Salmon Patties (x4 -freeze), Lentil Salad, Roasted Butternut squash, Blackbean/mango salsa
Sunday
B- Caramelized Pear Rice Pudding (make 4x rice...freeze extra)
L- Waldorf Chicken Salad (from 2 sticky chickens in crockpot last night)
S- Deviled Eggs & Crudités
D- Broccoli Chicken Roti (freeze extra shredded chicken)
Tuesday, October 21, 2008
Earthy Mushroom Crockpot Stew
"This crock pot recipe is easy to assemble and needs no attention while it cooks. The flavors blend nicely to give it a wholesome earthy flavor."
INGREDIENTS:
2 quarts beef broth (or veggie broth)
2 cups sliced fresh Cremini mushrooms
1 ounce dried Shiitake mushrooms, torn into pieces
2 cups sliced Portabella mushrooms
2 cups dry green lentils
3 medium sweet potatoes, peeled & cut in chunks
3 medium turnips, peeled and cut in chunks
1 cup caramelized onion (I do these ahead and freeze)
4 cloves minced garlic
2 teaspoons dried oregano
3 bay leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste
DIRECTIONS:
1. In a slow cooker, combine all of the above.
2. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.
Serve over RINSED & cooked quinoa
INGREDIENTS:
2 quarts beef broth (or veggie broth)
2 cups sliced fresh Cremini mushrooms
1 ounce dried Shiitake mushrooms, torn into pieces
2 cups sliced Portabella mushrooms
2 cups dry green lentils
3 medium sweet potatoes, peeled & cut in chunks
3 medium turnips, peeled and cut in chunks
1 cup caramelized onion (I do these ahead and freeze)
4 cloves minced garlic
2 teaspoons dried oregano
3 bay leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste
DIRECTIONS:
1. In a slow cooker, combine all of the above.
2. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.
Serve over RINSED & cooked quinoa
Roasted Veggie Wrap
Ingredients:
1 cup Diced Fresh Tomatoes
1 cup Eggplant Cubes (salted & drained)
3/4 cup Diced Turnips (1 medium)
1/2 cup Diced Fresh Onions
1 cup Sliced Red & Yellow Pepper
1/3 cup Fresh Zucchini Cubes
1 cup sliced Portabello mushrooms
1 Tbs Dried Oregano Leaves
1 Tbs Dried Basil Leaves
2/3 tsp Dried Rosemary Leaves
1 tsp Dried Thyme Leaves
1 Tbs Celtic Sea Salt & Fresh Cracked black pepper
1 cup Northern Beans, canned
1 cup Chickpeas, canned
Virgin Coconut Oil
Balsamic Vinegar
4 oz Sundried tomato/basil feta, crumbled
4 Tortillas (spinach is best)
Grease large stoneware bar pan with VCO. Toss veggies in VCO. Spread veggies evenly on pan. Sprinkle with seasonings.
Roast vegetables at 375 degrees for 20 minutes. Drain and rinse beans. Add beans to roasted vegetables and continue to cook for 15 to 20 minutes or until tender and browned. Remove from oven.
Sprinkle lightly with balsamic vinegar. Spoon 1-cup vegetables and 1 oz. cheese on each tortilla. Fold and serve hot.
Serve with salsa, sour cream or avocado dip
1 cup Diced Fresh Tomatoes
1 cup Eggplant Cubes (salted & drained)
3/4 cup Diced Turnips (1 medium)
1/2 cup Diced Fresh Onions
1 cup Sliced Red & Yellow Pepper
1/3 cup Fresh Zucchini Cubes
1 cup sliced Portabello mushrooms
1 Tbs Dried Oregano Leaves
1 Tbs Dried Basil Leaves
2/3 tsp Dried Rosemary Leaves
1 tsp Dried Thyme Leaves
1 Tbs Celtic Sea Salt & Fresh Cracked black pepper
1 cup Northern Beans, canned
1 cup Chickpeas, canned
Virgin Coconut Oil
Balsamic Vinegar
4 oz Sundried tomato/basil feta, crumbled
4 Tortillas (spinach is best)
Grease large stoneware bar pan with VCO. Toss veggies in VCO. Spread veggies evenly on pan. Sprinkle with seasonings.
Roast vegetables at 375 degrees for 20 minutes. Drain and rinse beans. Add beans to roasted vegetables and continue to cook for 15 to 20 minutes or until tender and browned. Remove from oven.
Sprinkle lightly with balsamic vinegar. Spoon 1-cup vegetables and 1 oz. cheese on each tortilla. Fold and serve hot.
Serve with salsa, sour cream or avocado dip
Mother Food
An awesome new book I am reading. I am so excited to see a book that deals with REAL nutrition and the breastfeeding mother/infant. I have a feeling this book with be heavily highlighted and while used during the next year. I have only read a little and skimmed the rest but so far...I HIGHLY recommend it.
I will be back with a more indepth review later..but for now......everyone interested in nutrition and is breastfeeding...this is a must have.
Monday, October 20, 2008
Meal Plan - Oct 20-26th
Monday
L- Leftovers
D- Hamburgers, Hot dogs, Potato salad & baked beans
Tuesday
L- Egg Salad & Tomato Coconut Corn Chowder
D- Crockpot Rst Sticky Chicken, Butternut, Apple, Onion Gratin
Wednesday
L- Waldorf Chicken Salad
D- Church
Thursday
B- French Toast, sausage & scrambled eggs
D- Salad, Earthy Mushroom Stew w/Quinoa
Friday
B- Apple Cinnamon Puffed Pancake, Bacon & scrambled eggs
L- Creamy Lemon Salmon Pasta (haven't tried this yet...will use rice pasta and cream cheese....will redo recipe to my tastes after we eat it :)
D- Kielbasa, Braised Cabbage & Onions, augratin potatoes
Saturday
B- Dippy Eggs & Fried Egg Croissant Sandwiches
L- Baked Sweet Potato Coins & Tomato Coconut Corn Chowder
D- Black Beans & Rice, sauteed spinach, hard boiled egg
Sunday
B- Pumpkin Rice Pudding & Pumpkin Berry Muffins
L- Mexican 7 layer dip and chips
D- Sushi Spring Rolls
Friday, October 17, 2008
Postpartum 40 Day Meal Plan
This is my 40 day postpartum menu plan. Anything listed in green will be premade and frozen. I have included 2 days of labor meals. These are are all easy, cook from frozen and have vegetarian options (for my midwives). I have made up shopping list for each week for any extra perishables that might be needed. I will also have a stocked "pantry tub" that will be put to the side so those items don't get used prior to the plan starting.
I do have a plan for every day and every meal...including snacks and desserts. I am not expecting us to follow the plan completely...therefore this should last for more than 40days. But I want a PLAN for each meal...I don't want any question about....so what are we having.
Now I just have to get cooking all this food.
Daily
Beverages
Breakfast - 16oz fresh apple juice
Snack - 8oz fresh apple juice
Lunch, Dinner & Nursing - 16 oz Nursing Tea (1 qt total) & Water w/Lemon (1 qt total
Supplements
RL One-a-day B-Complex, B6, B12, CLO/BO, EPO, JP, Primal Defense, Buffalo Liver
THE PLAN..............
Labor Day 1
B- Veggie Loaded Quiche & Pumpkin Berry Muffins
L- Pepperoni Pizza & Rstd Veggie Pizza
S- Coconut Macaroons & Coconut Milk Popsicles
D- Sweet Potato Black Bean Enchiladas & Chicken Cheese Enchiladas, Sweet Corn Bread Muffins
(Sour Cream)
DD- Cherry Pie
Labor Day 2
B- Cherry Baked Oatmeal & Apple Cinn Baked Oatmeal, (Van Yogurt, butter & maple syrup)
L- Tomato Coconut Corn Soup & Zucchini Feta Pancakes, Apple Sauce (Sour Cream)
S- Raw Date Nut Cookies
D- Baked Mac-n-Cheese, Steamed Broccoli, Raw carrots & Celery
DD- Ice Cream & Brownies
PP Day 1
B- Blueberry Cream Cheese French Toast Casserole (butter & maple syrup)
L- Chicken Noodle Soup & Leftovers
S- Carrot Muffins w/cream cheese icing
D- "SUSHI" take out - My reward!
DD- Caramelized Pears & Apricots
PP Day 2
B- Cranberry Orange Yogurt Muffins (butter), Scrambled Eggs, Breakfast Sausage
L- BBQ Pulled Pork Sandwiches, Rolls, Apple Sauerkraut
S- Granola Yogurt Parfait
D- Garden Salad, Lasagna, Breadsticks (fresh parm)
DD- Oatmeal Raisin Cookies
PP Day 3
B- Waffles & Bacon, Broiled Grapefruit (Fermented apple butter, butter & maple syrup)
L- Zucchini Custard Casserole, Sauerkraut
S- Carrots, Celery, Red Peppers, Cream Cheese & Hummus
D- Sausage Honey Baked Lentils, ginger carrots, sauteed spinach & hard boiled eggs
DD- Cinnamon Rice Pudding
PP Day 4
B- Egg Cheese Pie & Ham Spinach Cheese Quiche & Fresh Fruit Salad
L- Veggie Bean Chili & Sweet Corn Bread (sour cream, jack cheese shred)
S- Strawberry Banana Yogurt Smoothies
D- Crockpot Sticky Chicken, Roasted Root Veggies, Buttered Rolls
DD- Ice Cream & Brownies
PP Day 5
B- Puffed Pear Cranberry Pancake, Chicken Apple Breakfast Sausage
(Fermented apple butter, butter & maple syrup)
L- Waldorf Chicken Salad Sandwiches w/tomato, chips & pickles
S- Peanut Butter Pudding
D- Coconut Veggie Curry, Marinated Coconut Cucumber Salad, Quinoa
(sour cream)
DD- Choc Chip Cookies
PP Day 6
B- Veggie Loaded Quiche & Pumpkin Berry Muffins
L- Pepperoni Pizza & Rstd Veggie Pizza
S- Raw Date Nut Cookies, Date Almond Smoothie
D- Garden Salad, Chicken Pot Pie
DD- Peach Cherry Cobbler
PP Day 7
B- Cherry Baked Oatmeal & Apple Cinn Baked Oatmeal, (Van Yogurt, butter & maple syrup)
L- Ham, Cheese Turkey, & Apple Sandwiches, Applesauce, Apple Sauerkraut (tomato, lettuce)
S- Strawberry Banana Yogurt Smoothies
D- Tacos (tortillas, cheddar cheese, tomatoes, refried breans, lettuce, sour cream, salsa)
DD- Apple Pie
PP Day 8
B- French Toast, Bacon & Fresh fruit salad
L- Egg Salad. lettuce, tomato, raw cheese, ginger carrots
S- Pears, Raw cheese, Yo cheese dip & Crispy Almonds
D- BBQ Turkey Meatballs, Quinoa, Steamed Broccoli, Sauerkraut
DD- Peanut Butter Cookies
PP Day 9
B- Scrambled Eggs, Blueberry Yogurt Muffins, Breakfast Sausage, Bananas
L- Antipasto Pasta Salad
S- Deviled Eggs
D- Marinated Mahi-Mahi, squash casserole, Creamy polenta, ginger carrots
DD- Popcorn
PP Day 10
B- Waffles & Bacon, Broiled Grapefruit (Fermented apple butter, butter & maple syrup)
L- Mushroom, Blackbean & Cheese Quesadillas (Tortillas, Sour cream & Avocado)
S- Apricot Honey Oat Bars
D- Mushroom Swiss, Bacon Burgers, Hot Dogs, Tator Tots, potato salad, baked beans (tomatoes, lettuce, avocado)
DD- Ice Cream & Brownies
PP Day 11
B- Breakfast Casserole, Fresh Fruit Salad & Vanilla Yogurt
L- Eggplant Parmesan (parm & moz shred cheese)
S- Blueberry Banana Yogurt Smoothies
D- Baked Ham Mac-n-Cheese, Steamed Broccoli, garden salad
DD- Choc Chip Cookies
PP Day 12
B- Crockpot Oatmeal w/fruit & nuts, Scrambled eggs & Bacon
L- Waldorf Chicken Salad Sandwiches, apple sauerkraut, w/tomato, chips & pickles
S- Crudites & Dip
D- Cuban Black Beans & Rice, Steamed Kale w/balsamic, Mar. cucumber salad (Sour cream & Salsa)
DD- Banana Fritters
PP Day 13
B- Scrambled Eggs, Blueberry Yogurt Muffins, Breakfast Sausage, Bananas
L- 7 Layer Mexican Dip & Chips
S- Coconut Macaroons & Popsicles
D- Chicken Cordon Blue, Green Beans. Mashed cauliflower & Quinoa
DD- Baked pears & cranberries
PP Day 14
B- Banana Blueberry Oatmeal Pudding
L- Beef Lentil Soup & Rolls
S- Strawberry Banana Yogurt Smoothies
D- Mexican Lasagna, Marinated Tomato Avocado Salad (sour cream & salsa)
DD- Coconut Butter Balls
PP Day 15
B- Cheese Dreams (french toast), Fresh Citrus Fruit Salad (double for dinner)
L- Egg Salad. Lettuce, tomato, raw cheese, ginger carrots
S- Crudites, Cream Cheese & Hummus
D- Zucchini Sausage Bake & Citrus fruit salad
DD- Peanut Butter Cookies
PP Day 16
B- Puffed Apple Raisin Pancake, Chicken Apple Sausage (butter & maple syrup)
L- Greek Salads w/marinated LF veggies
S- Apricot Honey Oat Bars
D- Teriyaki Salmon Patties, Lentil Salad, Rstd Butternut squash, Blackbean/mango salsa
DD- Oatmeal Raisin Cookies
PP Day 17
B- Banana/Blueberry Pancakes, Scrambled eggs, Bacon, Broiled Grapefruit (Fermented apple butter, butter & maple syrup)
L- Ham, Cheese Turkey, & Apple Sandwiches, Applesauce, Apple Sauerkraut (tomato, lettuce)
S- Deviled Eggs
D- Meatloaf, Sweet Potato Coins, spinach casserole, pumpkin bread
DD- Pumpkin Crème Caramel Custards
PP Day 18
B- Egg Cheese Pie & Ham Spinach Cheese Quiche, Fresh Citrus Fruit Salad (double for dinner)
L- Veggie Bean Chili w/Sweet Corn Bread (sour cream, jack cheese shred)
S- Raw Cheese & Crackers
D- Baked Ziti Florentine, bread sticks, garden salad, Citrus Salad
DD- Ice Cream & Brownies
PP Day 19
B- Pumpkin Rice Pudding, Sauteed Pears & Van Yogurt
L- Waldorf Chicken Salad Sandwiches, apple sauerkraut, w/tomato, chips & pickles
S- Blueberry Banana Yogurt Smoothies
D- Tuna Noodle Casserole w/buttered rolls
DD- Baked Apples w/cinnamon
PP Day 20
B- Veggie Loaded Quiche & Pumpkin Berry Muffins
L- Antipasto Pasta Salad
S- Popcorn
D- Crockpot B-B-Q Chicken Sandwiches, Corn, au gratin potatoes, Tomato & Avocado salad
DD- Pumpkin Pie
PP Day 21
B- Banana Blueberry Oatmeal Pudding
L- Tomato Coconut Corn Soup & Zucchini Feta Pancakes, Apple Sauce (Sour Cream)
S- Carrots, Celery, Red Peppers, Cream Cheese & Hummus
D- Sweet Potato Black Bean Enchiladas & Chicken Enchiladas, Sweet Corn Bread Muffins
(Sour Cream)
DD- Apple Empanadas
PP Day 22
B- Blueberry Cream Cheese French Toast Casserole (butter & maple syrup)
L- Egg Salad. Lettuce, tomato, raw cheese, ginger carrots
S- Carrot Muffins w/Cream cheese frosting
D- Crockpot Cabbage Rolls, Mashed Cauliflower, Sauteed Cabbage, Honey Carrots
DD- Cherry Pie
PP Day 23
B- Citrus Yogurt Muffins, Scrambled Eggs, Breakfast Sausage
L- Chef Salad
S- Granola Yogurt Parfait
D- Homemade Stuffed Pizza
DD- Oatmeal Raisin Cookies
PP Day 24
B- Banana/Blueberry Pancakes, scrambled eggs & Bacon
L- Roasted Veggie Wraps, avocado dip & sour cream
S- Citrus Salad & Deviled eggs
D- Crockpot Coconut Beef Stew, Buttered Egg Noodles, sauteed greens
DD- Caramelized Pears & Apricots
PP Day 25
B- Breakfast Casserole, Fresh Fruit Salad & Vanilla Yogurt
L- Goulash
S- Strawberry Banana Yogurt Smoothies
D- Eggplant Parmesan, rolls (parm & moz cheese)
DD- Ice Cream & Brownies
PP Day 26
B- Puffed Pear Cherry Pancake, Chicken Apple Breakfast Sausage (Fermented apple butter, butter & maple syrup)
L- Salmon Salad w/avocado. Cucumber, tomato
S- Raw cheese & Crackers
D- Grilled Steak, Creamed Spinach, Baked Potatoes, sauteed mushrooms
DD- Chocolate chip cookies
PP Day 27
B- Egg Cheese Pie & Ham Spinach Cheese Quiche, Fresh Citrus Fruit Salad
L- Coconut Veggie Curry, Marinated Coconut Cucumber Salad (Sour Cream)
S- Raw Date Nut Cookies, Date Almond Smoothie
D- Butterfly Roasted Chicken w/crispy Potatoes & sauteed green beans/mushrooms
DD- Apple Pie
PP Day 28
B- Cherry Baked Oatmeal (Van Yogurt, butter & maple syrup)
L- Ham, Cheese Turkey, & Apple Sandwiches, Applesauce, Apple Sauerkraut (tomato, lettuce)
S- Popcorn
D- Tacos (tortillas, cheddar cheese, tomatoes, refried breans, lettuce, sour cream, salsa)
DD- Banana Fritters
PP Day 29
B- Apple Cinnamon Rice Pudding & Bacon
L- Egg Salad. Lettuce, tomato, raw cheese, ginger carrots
S- Pears, Raw cheese, Yogurt cheese dip & crispy almonds
D- BBQ Turkey Meatballs, Quinoa, Steamed Broccoli, Sauerkraut
DD- Peanut Butter Cookies
PP Day 30
B- Scrambled Eggs, Orange/Cranberry Yogurt Muffins, Breakfast Sausage, Bananas
L- Chef Salad
S- Deviled Eggs
D- Marinated Mahi-Mahi, squash casserole, Creamy polenta, ginger carrots
DD- Pumpkin Pie
PP Day 31
B- Waffles & Bacon, Broiled Grapefruit (Fermented apple butter, butter & maple syrup)
L- Mushroom, Blackbean & Cheese Quesadillas (Tortillas, Sour cream & Avocado)
S- Apricot Honey Oat Bars
D- Mushroom Swiss Bacon Burgers, Hot Dogs, Tator Tots, potato salad, baked beans (tomatoes, lettuce)
DD- Ice Cream & Brownies
PP Day 32
B- Breakfast Casserole, Fresh Fruit Salad & Vanilla Yogurt
L- Zucchini Sausage Bake
S- Blueberry Banana Yogurt Smoothies
D- Chicken & Veggie Lo Mein, Steamed Dumpling, White Rice, Steamed Snow Peas
DD- Peach Cherry Cobbler
PP Day 33
B- Crockpot Oatmeal w/fruit & nuts, Scrambled eggs & Bacon
L- Tuna Salad Stuffed Tomatoes
S- Carrots, Celery, Red Peppers, Cream Cheese & Hummus
D- Sushi Spring Rolls
DD- Popcorn
PP Day 34
B- Fried Egg Croissant Sandwiches, Fresh Citrus Fruit Salad
L- 7 Layer Mexican Dip & Chips
S- Coconut Macaroons & Popsicles
D- Breaded Boneless Chicken, Stuffing, Broccoli/Cheese Casserole
DD- Baked pears & cranberries
PP Day 35
B- Banana Blueberry Oatmeal Pudding
L- ABC Beef Veggie Soup
S- Strawberry Banana Yogurt Smoothies
D- Steak & Veggie Fajitas (red peppers, onions, shred chedd, mushrooms, sour cream)
DD- Choc Chip Cookies
PP Day 36
B- Caramel Apple French Toast & Bacon
L- Egg Salad. Lettuce, tomato, raw cheese, ginger carrots
S- Carrots, Celery, Red Peppers, Cream Cheese & Hummus
D- Crockpot Sticky Chicken, Rstd Veggies, Buttered Rolls
DD- Vanilla & Chocolate Pudding
PP Day 37
B- Scrambled Eggs, Blueberry Yogurt Muffins, Breakfast Sausage, Bananas
L-Greek Salads w/marinated LF veggies
S- Apricot Honey Oat Bars
D- Shrimp Coconut Cakes, whole roasted sweet potatoes, Blackbean/Mango salsa
DD- Oatmeal Raisin Cookies
PP Day 38
B- Puffed Apple Raisin Pancake, Chicken Apple Sausage (butter & maple syrup)
L- Ham, Cheese Turkey, & Apple Sandwiches, Applesauce, Apple Sauerkraut (tomato, lettuce)
S- Deviled Eggs
D- Meatloaf, Mashed Potatoes, Green Bean Casserole, pumpkin bread
DD- Ice Cream & Brownies
PP Day 39
B- Egg Cheese Pie & Ham Spinach Cheese Quiche, Fresh Citrus Fruit Salad (double for dessert)
L- Veggie Bean Chili w/Sweet Corn Bread (sour cream, jack cheese shred)
S- Blueberry Banana Yogurt Smoothies
D- Baked Ziti Florentine, Bread sticks, Garden Salad
DD- Citrus Salad
PP Day 40
B- Pumpkin Rice Pudding, Sauteed Pears & Van Yogurt
L- Waldorf Chicken Salad Sandwiches, apple sauerkraut, w/tomato, chips & pickles
S- Popcorn
D- Teriyaki Salmon Patties, Lentil Salad, Rstd Butternut squash, Blackbean/mango salsa
DD- Baked Apples w/cinnamon
I do have a plan for every day and every meal...including snacks and desserts. I am not expecting us to follow the plan completely...therefore this should last for more than 40days. But I want a PLAN for each meal...I don't want any question about....so what are we having.
Now I just have to get cooking all this food.
Daily
Beverages
Breakfast - 16oz fresh apple juice
Snack - 8oz fresh apple juice
Lunch, Dinner & Nursing - 16 oz Nursing Tea (1 qt total) & Water w/Lemon (1 qt total
Supplements
RL One-a-day B-Complex, B6, B12, CLO/BO, EPO, JP, Primal Defense, Buffalo Liver
THE PLAN..............
Labor Day 1
B- Veggie Loaded Quiche & Pumpkin Berry Muffins
L- Pepperoni Pizza & Rstd Veggie Pizza
S- Coconut Macaroons & Coconut Milk Popsicles
D- Sweet Potato Black Bean Enchiladas & Chicken Cheese Enchiladas, Sweet Corn Bread Muffins
(Sour Cream)
DD- Cherry Pie
Labor Day 2
B- Cherry Baked Oatmeal & Apple Cinn Baked Oatmeal, (Van Yogurt, butter & maple syrup)
L- Tomato Coconut Corn Soup & Zucchini Feta Pancakes, Apple Sauce (Sour Cream)
S- Raw Date Nut Cookies
D- Baked Mac-n-Cheese, Steamed Broccoli, Raw carrots & Celery
DD- Ice Cream & Brownies
PP Day 1
B- Blueberry Cream Cheese French Toast Casserole (butter & maple syrup)
L- Chicken Noodle Soup & Leftovers
S- Carrot Muffins w/cream cheese icing
D- "SUSHI" take out - My reward!
DD- Caramelized Pears & Apricots
PP Day 2
B- Cranberry Orange Yogurt Muffins (butter), Scrambled Eggs, Breakfast Sausage
L- BBQ Pulled Pork Sandwiches, Rolls, Apple Sauerkraut
S- Granola Yogurt Parfait
D- Garden Salad, Lasagna, Breadsticks (fresh parm)
DD- Oatmeal Raisin Cookies
PP Day 3
B- Waffles & Bacon, Broiled Grapefruit (Fermented apple butter, butter & maple syrup)
L- Zucchini Custard Casserole, Sauerkraut
S- Carrots, Celery, Red Peppers, Cream Cheese & Hummus
D- Sausage Honey Baked Lentils, ginger carrots, sauteed spinach & hard boiled eggs
DD- Cinnamon Rice Pudding
PP Day 4
B- Egg Cheese Pie & Ham Spinach Cheese Quiche & Fresh Fruit Salad
L- Veggie Bean Chili & Sweet Corn Bread (sour cream, jack cheese shred)
S- Strawberry Banana Yogurt Smoothies
D- Crockpot Sticky Chicken, Roasted Root Veggies, Buttered Rolls
DD- Ice Cream & Brownies
PP Day 5
B- Puffed Pear Cranberry Pancake, Chicken Apple Breakfast Sausage
(Fermented apple butter, butter & maple syrup)
L- Waldorf Chicken Salad Sandwiches w/tomato, chips & pickles
S- Peanut Butter Pudding
D- Coconut Veggie Curry, Marinated Coconut Cucumber Salad, Quinoa
(sour cream)
DD- Choc Chip Cookies
PP Day 6
B- Veggie Loaded Quiche & Pumpkin Berry Muffins
L- Pepperoni Pizza & Rstd Veggie Pizza
S- Raw Date Nut Cookies, Date Almond Smoothie
D- Garden Salad, Chicken Pot Pie
DD- Peach Cherry Cobbler
PP Day 7
B- Cherry Baked Oatmeal & Apple Cinn Baked Oatmeal, (Van Yogurt, butter & maple syrup)
L- Ham, Cheese Turkey, & Apple Sandwiches, Applesauce, Apple Sauerkraut (tomato, lettuce)
S- Strawberry Banana Yogurt Smoothies
D- Tacos (tortillas, cheddar cheese, tomatoes, refried breans, lettuce, sour cream, salsa)
DD- Apple Pie
PP Day 8
B- French Toast, Bacon & Fresh fruit salad
L- Egg Salad. lettuce, tomato, raw cheese, ginger carrots
S- Pears, Raw cheese, Yo cheese dip & Crispy Almonds
D- BBQ Turkey Meatballs, Quinoa, Steamed Broccoli, Sauerkraut
DD- Peanut Butter Cookies
PP Day 9
B- Scrambled Eggs, Blueberry Yogurt Muffins, Breakfast Sausage, Bananas
L- Antipasto Pasta Salad
S- Deviled Eggs
D- Marinated Mahi-Mahi, squash casserole, Creamy polenta, ginger carrots
DD- Popcorn
PP Day 10
B- Waffles & Bacon, Broiled Grapefruit (Fermented apple butter, butter & maple syrup)
L- Mushroom, Blackbean & Cheese Quesadillas (Tortillas, Sour cream & Avocado)
S- Apricot Honey Oat Bars
D- Mushroom Swiss, Bacon Burgers, Hot Dogs, Tator Tots, potato salad, baked beans (tomatoes, lettuce, avocado)
DD- Ice Cream & Brownies
PP Day 11
B- Breakfast Casserole, Fresh Fruit Salad & Vanilla Yogurt
L- Eggplant Parmesan (parm & moz shred cheese)
S- Blueberry Banana Yogurt Smoothies
D- Baked Ham Mac-n-Cheese, Steamed Broccoli, garden salad
DD- Choc Chip Cookies
PP Day 12
B- Crockpot Oatmeal w/fruit & nuts, Scrambled eggs & Bacon
L- Waldorf Chicken Salad Sandwiches, apple sauerkraut, w/tomato, chips & pickles
S- Crudites & Dip
D- Cuban Black Beans & Rice, Steamed Kale w/balsamic, Mar. cucumber salad (Sour cream & Salsa)
DD- Banana Fritters
PP Day 13
B- Scrambled Eggs, Blueberry Yogurt Muffins, Breakfast Sausage, Bananas
L- 7 Layer Mexican Dip & Chips
S- Coconut Macaroons & Popsicles
D- Chicken Cordon Blue, Green Beans. Mashed cauliflower & Quinoa
DD- Baked pears & cranberries
PP Day 14
B- Banana Blueberry Oatmeal Pudding
L- Beef Lentil Soup & Rolls
S- Strawberry Banana Yogurt Smoothies
D- Mexican Lasagna, Marinated Tomato Avocado Salad (sour cream & salsa)
DD- Coconut Butter Balls
PP Day 15
B- Cheese Dreams (french toast), Fresh Citrus Fruit Salad (double for dinner)
L- Egg Salad. Lettuce, tomato, raw cheese, ginger carrots
S- Crudites, Cream Cheese & Hummus
D- Zucchini Sausage Bake & Citrus fruit salad
DD- Peanut Butter Cookies
PP Day 16
B- Puffed Apple Raisin Pancake, Chicken Apple Sausage (butter & maple syrup)
L- Greek Salads w/marinated LF veggies
S- Apricot Honey Oat Bars
D- Teriyaki Salmon Patties, Lentil Salad, Rstd Butternut squash, Blackbean/mango salsa
DD- Oatmeal Raisin Cookies
PP Day 17
B- Banana/Blueberry Pancakes, Scrambled eggs, Bacon, Broiled Grapefruit (Fermented apple butter, butter & maple syrup)
L- Ham, Cheese Turkey, & Apple Sandwiches, Applesauce, Apple Sauerkraut (tomato, lettuce)
S- Deviled Eggs
D- Meatloaf, Sweet Potato Coins, spinach casserole, pumpkin bread
DD- Pumpkin Crème Caramel Custards
PP Day 18
B- Egg Cheese Pie & Ham Spinach Cheese Quiche, Fresh Citrus Fruit Salad (double for dinner)
L- Veggie Bean Chili w/Sweet Corn Bread (sour cream, jack cheese shred)
S- Raw Cheese & Crackers
D- Baked Ziti Florentine, bread sticks, garden salad, Citrus Salad
DD- Ice Cream & Brownies
PP Day 19
B- Pumpkin Rice Pudding, Sauteed Pears & Van Yogurt
L- Waldorf Chicken Salad Sandwiches, apple sauerkraut, w/tomato, chips & pickles
S- Blueberry Banana Yogurt Smoothies
D- Tuna Noodle Casserole w/buttered rolls
DD- Baked Apples w/cinnamon
PP Day 20
B- Veggie Loaded Quiche & Pumpkin Berry Muffins
L- Antipasto Pasta Salad
S- Popcorn
D- Crockpot B-B-Q Chicken Sandwiches, Corn, au gratin potatoes, Tomato & Avocado salad
DD- Pumpkin Pie
PP Day 21
B- Banana Blueberry Oatmeal Pudding
L- Tomato Coconut Corn Soup & Zucchini Feta Pancakes, Apple Sauce (Sour Cream)
S- Carrots, Celery, Red Peppers, Cream Cheese & Hummus
D- Sweet Potato Black Bean Enchiladas & Chicken Enchiladas, Sweet Corn Bread Muffins
(Sour Cream)
DD- Apple Empanadas
PP Day 22
B- Blueberry Cream Cheese French Toast Casserole (butter & maple syrup)
L- Egg Salad. Lettuce, tomato, raw cheese, ginger carrots
S- Carrot Muffins w/Cream cheese frosting
D- Crockpot Cabbage Rolls, Mashed Cauliflower, Sauteed Cabbage, Honey Carrots
DD- Cherry Pie
PP Day 23
B- Citrus Yogurt Muffins, Scrambled Eggs, Breakfast Sausage
L- Chef Salad
S- Granola Yogurt Parfait
D- Homemade Stuffed Pizza
DD- Oatmeal Raisin Cookies
PP Day 24
B- Banana/Blueberry Pancakes, scrambled eggs & Bacon
L- Roasted Veggie Wraps, avocado dip & sour cream
S- Citrus Salad & Deviled eggs
D- Crockpot Coconut Beef Stew, Buttered Egg Noodles, sauteed greens
DD- Caramelized Pears & Apricots
PP Day 25
B- Breakfast Casserole, Fresh Fruit Salad & Vanilla Yogurt
L- Goulash
S- Strawberry Banana Yogurt Smoothies
D- Eggplant Parmesan, rolls (parm & moz cheese)
DD- Ice Cream & Brownies
PP Day 26
B- Puffed Pear Cherry Pancake, Chicken Apple Breakfast Sausage (Fermented apple butter, butter & maple syrup)
L- Salmon Salad w/avocado. Cucumber, tomato
S- Raw cheese & Crackers
D- Grilled Steak, Creamed Spinach, Baked Potatoes, sauteed mushrooms
DD- Chocolate chip cookies
PP Day 27
B- Egg Cheese Pie & Ham Spinach Cheese Quiche, Fresh Citrus Fruit Salad
L- Coconut Veggie Curry, Marinated Coconut Cucumber Salad (Sour Cream)
S- Raw Date Nut Cookies, Date Almond Smoothie
D- Butterfly Roasted Chicken w/crispy Potatoes & sauteed green beans/mushrooms
DD- Apple Pie
PP Day 28
B- Cherry Baked Oatmeal (Van Yogurt, butter & maple syrup)
L- Ham, Cheese Turkey, & Apple Sandwiches, Applesauce, Apple Sauerkraut (tomato, lettuce)
S- Popcorn
D- Tacos (tortillas, cheddar cheese, tomatoes, refried breans, lettuce, sour cream, salsa)
DD- Banana Fritters
PP Day 29
B- Apple Cinnamon Rice Pudding & Bacon
L- Egg Salad. Lettuce, tomato, raw cheese, ginger carrots
S- Pears, Raw cheese, Yogurt cheese dip & crispy almonds
D- BBQ Turkey Meatballs, Quinoa, Steamed Broccoli, Sauerkraut
DD- Peanut Butter Cookies
PP Day 30
B- Scrambled Eggs, Orange/Cranberry Yogurt Muffins, Breakfast Sausage, Bananas
L- Chef Salad
S- Deviled Eggs
D- Marinated Mahi-Mahi, squash casserole, Creamy polenta, ginger carrots
DD- Pumpkin Pie
PP Day 31
B- Waffles & Bacon, Broiled Grapefruit (Fermented apple butter, butter & maple syrup)
L- Mushroom, Blackbean & Cheese Quesadillas (Tortillas, Sour cream & Avocado)
S- Apricot Honey Oat Bars
D- Mushroom Swiss Bacon Burgers, Hot Dogs, Tator Tots, potato salad, baked beans (tomatoes, lettuce)
DD- Ice Cream & Brownies
PP Day 32
B- Breakfast Casserole, Fresh Fruit Salad & Vanilla Yogurt
L- Zucchini Sausage Bake
S- Blueberry Banana Yogurt Smoothies
D- Chicken & Veggie Lo Mein, Steamed Dumpling, White Rice, Steamed Snow Peas
DD- Peach Cherry Cobbler
PP Day 33
B- Crockpot Oatmeal w/fruit & nuts, Scrambled eggs & Bacon
L- Tuna Salad Stuffed Tomatoes
S- Carrots, Celery, Red Peppers, Cream Cheese & Hummus
D- Sushi Spring Rolls
DD- Popcorn
PP Day 34
B- Fried Egg Croissant Sandwiches, Fresh Citrus Fruit Salad
L- 7 Layer Mexican Dip & Chips
S- Coconut Macaroons & Popsicles
D- Breaded Boneless Chicken, Stuffing, Broccoli/Cheese Casserole
DD- Baked pears & cranberries
PP Day 35
B- Banana Blueberry Oatmeal Pudding
L- ABC Beef Veggie Soup
S- Strawberry Banana Yogurt Smoothies
D- Steak & Veggie Fajitas (red peppers, onions, shred chedd, mushrooms, sour cream)
DD- Choc Chip Cookies
PP Day 36
B- Caramel Apple French Toast & Bacon
L- Egg Salad. Lettuce, tomato, raw cheese, ginger carrots
S- Carrots, Celery, Red Peppers, Cream Cheese & Hummus
D- Crockpot Sticky Chicken, Rstd Veggies, Buttered Rolls
DD- Vanilla & Chocolate Pudding
PP Day 37
B- Scrambled Eggs, Blueberry Yogurt Muffins, Breakfast Sausage, Bananas
L-Greek Salads w/marinated LF veggies
S- Apricot Honey Oat Bars
D- Shrimp Coconut Cakes, whole roasted sweet potatoes, Blackbean/Mango salsa
DD- Oatmeal Raisin Cookies
PP Day 38
B- Puffed Apple Raisin Pancake, Chicken Apple Sausage (butter & maple syrup)
L- Ham, Cheese Turkey, & Apple Sandwiches, Applesauce, Apple Sauerkraut (tomato, lettuce)
S- Deviled Eggs
D- Meatloaf, Mashed Potatoes, Green Bean Casserole, pumpkin bread
DD- Ice Cream & Brownies
PP Day 39
B- Egg Cheese Pie & Ham Spinach Cheese Quiche, Fresh Citrus Fruit Salad (double for dessert)
L- Veggie Bean Chili w/Sweet Corn Bread (sour cream, jack cheese shred)
S- Blueberry Banana Yogurt Smoothies
D- Baked Ziti Florentine, Bread sticks, Garden Salad
DD- Citrus Salad
PP Day 40
B- Pumpkin Rice Pudding, Sauteed Pears & Van Yogurt
L- Waldorf Chicken Salad Sandwiches, apple sauerkraut, w/tomato, chips & pickles
S- Popcorn
D- Teriyaki Salmon Patties, Lentil Salad, Rstd Butternut squash, Blackbean/mango salsa
DD- Baked Apples w/cinnamon
Pasta w/roasted butternut squash & sage
* 2 tablespoons olive oil
* 1 2/3 cups cubed butternut squash
* 1 large onion, chopped
* salt and pepper to taste
* 8 ounces uncooked penne pasta
* 1/2 pound turkey sausage (chicken is good too)
* 1/4 cup heavy raw cream
* 2 teaspoons dried sage (we don't like sage...so I use fresh basil)
* 3 cloves garlic, minced
* Shredded Parmesan
* 3 1/2 tablespoons balsamic vinegar
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender.
2. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
3. In a large skillet over medium heat, cook the turkey sausage until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the skillet. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl, and toss with shredded parmesan and balsamic vinegar to serve.
* 1 2/3 cups cubed butternut squash
* 1 large onion, chopped
* salt and pepper to taste
* 8 ounces uncooked penne pasta
* 1/2 pound turkey sausage (chicken is good too)
* 1/4 cup heavy raw cream
* 2 teaspoons dried sage (we don't like sage...so I use fresh basil)
* 3 cloves garlic, minced
* Shredded Parmesan
* 3 1/2 tablespoons balsamic vinegar
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender.
2. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
3. In a large skillet over medium heat, cook the turkey sausage until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the skillet. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl, and toss with shredded parmesan and balsamic vinegar to serve.
Monday, October 13, 2008
Meal Plan - Oct 13-19th
Monday
B - Apple Cinn Oatmeal Pudding & Fresh Fruit Salad
L - Out
D- Lasagna, Salad & Rolls
Tuesday
B- Rice Pudding & Yogurt Muffins
L- Leftover Lasagna
D- Butternut Turkey Cheesy Pasta
Wednesday
B- French Toast, Scrambled Eggs & Sage Breakfast Sausage
L - 7 layer Mexican dip & Chips
D- Church
Thursday
B- Strawberry Banana Waffles, Bacon & Broiled Grapefruit
L- Roasted Veggie Wraps & Hummus
D- Garden Salad, Mushroom/Quinoa Stew, Baked Sweet Potatoes
Friday
B- Pear/Cherry Puffed Pancakes
L- Egg Salad, Crudités, Raw cheese
D- Crockpot Sticky Chicken, Roasted Root Veggies & Rolls
Saturday
B- Dippy Eggs or Fried Egg Cheese Croissants, Fresh Citrus Salad
L- Baked Sweet Potato Salad & Asparagus Fries
D- Spinach/Sausage Puffed Pastry
Sunday
B- Breakfast Casserole
L- Mushroom Burgers, Hot Dogs, Baked Beans, Broccoli Coleslaw, Tots,
D- Cuban Black Beans & Rice
B - Apple Cinn Oatmeal Pudding & Fresh Fruit Salad
L - Out
D- Lasagna, Salad & Rolls
Tuesday
B- Rice Pudding & Yogurt Muffins
L- Leftover Lasagna
D- Butternut Turkey Cheesy Pasta
Wednesday
B- French Toast, Scrambled Eggs & Sage Breakfast Sausage
L - 7 layer Mexican dip & Chips
D- Church
Thursday
B- Strawberry Banana Waffles, Bacon & Broiled Grapefruit
L- Roasted Veggie Wraps & Hummus
D- Garden Salad, Mushroom/Quinoa Stew, Baked Sweet Potatoes
Friday
B- Pear/Cherry Puffed Pancakes
L- Egg Salad, Crudités, Raw cheese
D- Crockpot Sticky Chicken, Roasted Root Veggies & Rolls
Saturday
B- Dippy Eggs or Fried Egg Cheese Croissants, Fresh Citrus Salad
L- Baked Sweet Potato Salad & Asparagus Fries
D- Spinach/Sausage Puffed Pastry
Sunday
B- Breakfast Casserole
L- Mushroom Burgers, Hot Dogs, Baked Beans, Broccoli Coleslaw, Tots,
D- Cuban Black Beans & Rice
Tuesday, October 7, 2008
New Basic Menu Plan
I have been working on putting together my 40 day baby freezer/menu plan.
Here is a starting outline.
Day 1
Breakfast - Quiche & Muffins
Lunch - Pizza
Snack - Popsicles
Dinner - Chicken
Dessert - Pie or Cobbler
Day 2
Breakfast - Oatmeal (Baked or Pudding)
Lunch - Soup & Sandwiches
Snack - Muffins & Fruit
Dinner - Mexican
Dessert - Ice Cream & Brownies
Day 3
Breakfast - French Toast (or Casserole) & Sausage
Lunch - Egg Salad
Snack - Crudites & Dip
Dinner - Lamb/Turkey/Pork
Dessert - Cookies
Day 4
Breakfast - Eggs, Toast & Sausage (muffins)
Lunch - Big Salad
Snack - Yogurt/Kefir Fruit Smoothies
Dinner - Seafood
Dessert - Baked Fruit
Day 5
Breakfast - Pancakes/Waffles, Bacon & Fruit
Lunch -
Snack - Fruit Bar or Cookies
Dinner - Beef
Dessert - Popcorn
Day 6
Breakfast - Breakfast Casserole & Fruit Salad
Lunch - One Pot Food - Goulash, Chili, Curry
Snack - Raw Cheese, Nuts & Crackers
Dinner - Vegetarian
Dessert - Cookies
Day 7
Breakfast - Puffed Fruit Pancake or Rice Pudding
Lunch - Chicken/Tuna Salad
Snack - Deviled Eggs & Crudites
Dinner - International
Dessert - Special and Fancy
Here is a starting outline.
Basic Meal Plan
Day 1
Breakfast - Quiche & Muffins
Lunch - Pizza
Snack - Popsicles
Dinner - Chicken
Dessert - Pie or Cobbler
Day 2
Breakfast - Oatmeal (Baked or Pudding)
Lunch - Soup & Sandwiches
Snack - Muffins & Fruit
Dinner - Mexican
Dessert - Ice Cream & Brownies
Day 3
Breakfast - French Toast (or Casserole) & Sausage
Lunch - Egg Salad
Snack - Crudites & Dip
Dinner - Lamb/Turkey/Pork
Dessert - Cookies
Day 4
Breakfast - Eggs, Toast & Sausage (muffins)
Lunch - Big Salad
Snack - Yogurt/Kefir Fruit Smoothies
Dinner - Seafood
Dessert - Baked Fruit
Day 5
Breakfast - Pancakes/Waffles, Bacon & Fruit
Lunch -
Snack - Fruit Bar or Cookies
Dinner - Beef
Dessert - Popcorn
Day 6
Breakfast - Breakfast Casserole & Fruit Salad
Lunch - One Pot Food - Goulash, Chili, Curry
Snack - Raw Cheese, Nuts & Crackers
Dinner - Vegetarian
Dessert - Cookies
Day 7
Breakfast - Puffed Fruit Pancake or Rice Pudding
Lunch - Chicken/Tuna Salad
Snack - Deviled Eggs & Crudites
Dinner - International
Dessert - Special and Fancy
Thursday, October 2, 2008
Egg Custards
Ingredients.....per 1 cup of custard. Adjust accordingly.
2 eggs
1/2 cup raw milk/coconut milk
2 Tbs honey
1/2 tsp vanilla extract
fruit/nuts/spice
Place your ramekins into a cold water bath, place your fruit or nuts in the bottom of the dishes. Beat together the eggs, milk, honey and vanilla. Pour them evenly into the dishes. Sprinkle with any spice.
Bake at 300F for about 65 minutes or until set. I usually leave them in the water bath until it cools down enough for me to touch them (about an hour), then I dry off the dishes and stack them in the fridge. These last a week easily.
Our favorite is raspberries or blueberries sprinkled with nutmeg/cinnamon
Note: You can adjust this to family size custards...just bake longer.
2 eggs
1/2 cup raw milk/coconut milk
2 Tbs honey
1/2 tsp vanilla extract
fruit/nuts/spice
Place your ramekins into a cold water bath, place your fruit or nuts in the bottom of the dishes. Beat together the eggs, milk, honey and vanilla. Pour them evenly into the dishes. Sprinkle with any spice.
Bake at 300F for about 65 minutes or until set. I usually leave them in the water bath until it cools down enough for me to touch them (about an hour), then I dry off the dishes and stack them in the fridge. These last a week easily.
Our favorite is raspberries or blueberries sprinkled with nutmeg/cinnamon
Note: You can adjust this to family size custards...just bake longer.
Ultimate Kim Chi Recipe
I have found this recipe and will never turn back. I haven't made it in a few years but I have been craving it lately.
http://www.treelight.com/health/nutrition/UltimateKimchi.html
So...why Kimchi....check out more about it here.
http://www.treelight.com/health/nutrition/KimchiHealthy.html
http://www.treelight.com/health/nutrition/UltimateKimchi.html
So...why Kimchi....check out more about it here.
http://www.treelight.com/health/nutrition/KimchiHealthy.html
Wednesday, October 1, 2008
Creamed Spinach (fresh)
Ingredients:
1 large bunch fresh spinach (approx 4 lbs)
1 onion, diced
4 tablespoons butter
1/2 cup sour cream
1 lb cream cheese, softened
1/2 cup GF bread crumbs
1/2 cup grated Parmesan cheese
Salt, pepper and nutmeg to taste
Preheat oven to 325 degrees.
Trim & wash spinach well. In a pot of salted, boiling water, add spinach. Simmer, stir occasionally, for 10 minutes. Drain; refresh & squeeze dry.
Saute onions in 2 Tbs butter until caramelized.
In a bowl Mix all ingredients well (Onions, spinach, sour cream, cream cheese, grated Parmesan, salt, pepper & nutmeg to taste)
Transfer to buttered baking dish. Mix bread crumbs in 2 tablespoons melted butter until browned. Sprinkle bread crumbs on spinach. Put in oven & bake 20 minutes.
Serves 6-8
1 large bunch fresh spinach (approx 4 lbs)
1 onion, diced
4 tablespoons butter
1/2 cup sour cream
1 lb cream cheese, softened
1/2 cup GF bread crumbs
1/2 cup grated Parmesan cheese
Salt, pepper and nutmeg to taste
Preheat oven to 325 degrees.
Trim & wash spinach well. In a pot of salted, boiling water, add spinach. Simmer, stir occasionally, for 10 minutes. Drain; refresh & squeeze dry.
Saute onions in 2 Tbs butter until caramelized.
In a bowl Mix all ingredients well (Onions, spinach, sour cream, cream cheese, grated Parmesan, salt, pepper & nutmeg to taste)
Transfer to buttered baking dish. Mix bread crumbs in 2 tablespoons melted butter until browned. Sprinkle bread crumbs on spinach. Put in oven & bake 20 minutes.
Serves 6-8
Sauteed Green Beans & Mushrooms
Ingredients:
1 lb green beans, fresh
2 Tbs Sea Salt, celtic
1/2 lb cremini mushrooms, sliced
3 Tbs butter, unsalted
1 Tbs EVOO
Snap both ends off the beans and pull off any strings.
Fill a mixing bowl or medium pot with 4 cups cold water and add 1
tray of ice cubes. Set aside.
Bring 4 quarts of salted water to a boil over high heat and add the beans.
Blanch beans until bright green, tender but still crisp. This will 3 to 5 min.
Remember this is only a preliminary preparation so do not overcook the beans.
Drain the beans and place them immediately into the ice water bath. Stir until cool, then drain. Spread the beans on towels and pat dry.
Heat the olive oil and butter in a medium skillet over medium heat, add mushrooms.
Cook until softened, about 3 minutes. Add green beans and toss to coat. Cook until beans are hot, about 3 minutes longer. Sprinkle with more sea salt. Serve immediately.
1 lb green beans, fresh
2 Tbs Sea Salt, celtic
1/2 lb cremini mushrooms, sliced
3 Tbs butter, unsalted
1 Tbs EVOO
Snap both ends off the beans and pull off any strings.
Fill a mixing bowl or medium pot with 4 cups cold water and add 1
tray of ice cubes. Set aside.
Bring 4 quarts of salted water to a boil over high heat and add the beans.
Blanch beans until bright green, tender but still crisp. This will 3 to 5 min.
Remember this is only a preliminary preparation so do not overcook the beans.
Drain the beans and place them immediately into the ice water bath. Stir until cool, then drain. Spread the beans on towels and pat dry.
Heat the olive oil and butter in a medium skillet over medium heat, add mushrooms.
Cook until softened, about 3 minutes. Add green beans and toss to coat. Cook until beans are hot, about 3 minutes longer. Sprinkle with more sea salt. Serve immediately.
Squash Casserole
A recipe from The Huff House…….
Servings: 8
Ingredients:
4 pounds fresh or frozen yellow squash (I do half zucchini/half yellow squash)
1/2 pound shredded Cheddar cheese (I double this)
6 fresh eggs, beaten
1/2 pound yellow onions, sliced (I leave these out)
1 cup evaporated milk (I use raw cream)
1/4 teaspoon granulated garlic (Sub 2-3 minced fresh cloves)
1/4 teaspoon oregano
1/4 teaspoon sweet basil flakes
1/4 pound unsalted butter, melted
Unseasoned bread crumbs (I use millet)
Salt and pepper to taste
Directions:
•Slice squash and cook with all ingredients except eggs, milk, and cheese in a small amount of water until tender.
•Drain well.
•Blend in eggs, cheese and milk.
•Put mixture into a baking dish and top with onions.
•Bake at 375 degrees for 30 minutes or until thoroughly cooked.
•Mix melted butter into breadcrumbs and spread over top of casserole.
• From Mark Two Dinner Theater, Orlando, Florida (Chef, Cleveland Cotten).
Servings: 8
Ingredients:
4 pounds fresh or frozen yellow squash (I do half zucchini/half yellow squash)
1/2 pound shredded Cheddar cheese (I double this)
6 fresh eggs, beaten
1/2 pound yellow onions, sliced (I leave these out)
1 cup evaporated milk (I use raw cream)
1/4 teaspoon granulated garlic (Sub 2-3 minced fresh cloves)
1/4 teaspoon oregano
1/4 teaspoon sweet basil flakes
1/4 pound unsalted butter, melted
Unseasoned bread crumbs (I use millet)
Salt and pepper to taste
Directions:
•Slice squash and cook with all ingredients except eggs, milk, and cheese in a small amount of water until tender.
•Drain well.
•Blend in eggs, cheese and milk.
•Put mixture into a baking dish and top with onions.
•Bake at 375 degrees for 30 minutes or until thoroughly cooked.
•Mix melted butter into breadcrumbs and spread over top of casserole.
• From Mark Two Dinner Theater, Orlando, Florida (Chef, Cleveland Cotten).
Carrot Coins with Maple-Balsamic Browned Butter
Ingredients:
1 pound peeled carrots, sliced 1/4" thick (sometimes I do this in a crockpot with baby carrots the lazy way)
1 tbs butter
1 tbs maple syrup
1 tsp balsamic vinegar
1/8 tsp salt
1/8 tsp pepper
1 tsp freshly chopped parsley
Steam carrots until tender, about 15 minutes.
Melt butter in a medium skillet over medium heat. Cook 3 minutes or until lightly browned, stirring occasionally.
Add syrup, vinegar, salt and pepper, stirring until combined.
Add carrots; cook 1 minute or until thoroughly heated, stirring to coat. Stir in parsley.
This Freezes really well.
Zucchini Feta Pancakes
Originally from The Moosewood Cookbook but I changed to fit our families taste and make GF.
Ingredients:
4 cups shredded zucchini
1 cup feta crumbled (fresh from my farmer)
3 eggs separated
3/4 tsp. basil
1/3 cup caramelized onions (I do these in bulk in my crockpot and freeze for later use)
1/3 cup Pamela's Baking Mix
salt and pepper
butter for cooking
Lightly salt the grated zucchini and let it sit in a colander for 15 minutes.
Beat the egg whites to form soft peaks.
Mix together the egg yolks, basil, onions, feta, baking mix, salt and pepper.
Rinse the zucchini, squeeze out the excess moisture, and add to the rest of the ingredients.
Fold in the egg whites.
Cook over medium heat in butter until browned on both sides.
Ingredients:
4 cups shredded zucchini
1 cup feta crumbled (fresh from my farmer)
3 eggs separated
3/4 tsp. basil
1/3 cup caramelized onions (I do these in bulk in my crockpot and freeze for later use)
1/3 cup Pamela's Baking Mix
salt and pepper
butter for cooking
Lightly salt the grated zucchini and let it sit in a colander for 15 minutes.
Beat the egg whites to form soft peaks.
Mix together the egg yolks, basil, onions, feta, baking mix, salt and pepper.
Rinse the zucchini, squeeze out the excess moisture, and add to the rest of the ingredients.
Fold in the egg whites.
Cook over medium heat in butter until browned on both sides.
Banana Fritters
Ingredients:
3 ripe bananas, mashed
1/2 cup cornmeal
1 egg, beaten
Pinch salt
Mix together and fry spoonfuls in coconut oil.
Optional: sprinkle w/powdered sugar or drizzle w/maple syrup
3 ripe bananas, mashed
1/2 cup cornmeal
1 egg, beaten
Pinch salt
Mix together and fry spoonfuls in coconut oil.
Optional: sprinkle w/powdered sugar or drizzle w/maple syrup
Halvah
My version
1 cup tahini
1/4 cup raw honey
1/4 cup wheat germ (GF Sub: sesame seeds)
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp vanilla
Mix together well. Line a loaf pan with waxed or parchment paper. Press mixture into the bottom to make a nice even layer. Chill well for an hour or two. Turn out onto counter & cut into squares.
1 cup tahini
1/4 cup raw honey
1/4 cup wheat germ (GF Sub: sesame seeds)
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp vanilla
Mix together well. Line a loaf pan with waxed or parchment paper. Press mixture into the bottom to make a nice even layer. Chill well for an hour or two. Turn out onto counter & cut into squares.
Chocolate Coconut Pudding Pops
Ingredients:
1 can coconut milk
2 Tbs arrowroot (or other GF thickener)
2 Tbs unsweetened cocoa powder (or carob
1/3 cup maple syrup
1 Tbs butter (or coconut oil)
1 Tsp Vanilla extract
Whisk to combine above in a saucepan
Heat until thickened
Turn off heat
Add butter and vanilla.
Pour into popsicle molds and chill thoroughly
1 can coconut milk
2 Tbs arrowroot (or other GF thickener)
2 Tbs unsweetened cocoa powder (or carob
1/3 cup maple syrup
1 Tbs butter (or coconut oil)
1 Tsp Vanilla extract
Whisk to combine above in a saucepan
Heat until thickened
Turn off heat
Add butter and vanilla.
Pour into popsicle molds and chill thoroughly
My Meal Planning System
My system for planning is....
I start with my excel spreadsheet. It has 3 tabs....meal plan with spaces for each meal, prep, supplements and my husband's schedule.
I put in our schedule for the week....my husband's work, church, meetings, eating out, etc.
I check the frig and make a list of available produce/leftovers/dairy that needs to be used/etc.
I also have an inventory of my freezers and pantry on hand. I keep a well stocked pantry with the basics we always use (beans, canned tomatoes,
coconut milk, GF baking supplies)
We also have some freezer basics....ground beef, ground sweet sausage, ground lamb, whole chickens, shrimp, frozen broccoli, peas and corn, corn
tortillas, lots of different kinds of stock. (trying to think of it all....I have a spreadsheet....I would be happy to share)
I move meals that we didn't make (but still want) to the next week.
I have two large 3 ring binders for recipe ideas......
1) KerryAnn's menu mailer (cookingtf.com) and
2) recipes I have printed and family favorites.
I keep the ones we haven't tried yet in the front and file the ones that we want to keep behind dividers. I start
flipping thru for ideas. I try to fill in breakfast first...cause those are easy after I move the meals over.
If I have an ingredient that I can't find something that I like off hand and want ideas....I pull up Kerry Ann's recipe archive first (cookingtf.com).
Karina's GF Blog (glutenfreegoddess.blogspot.com), and then allrecipes.com or Foodtv.com (usually Alton Brown or Paula Deen)
Then just start picking things that sound yummy...keeping in mind...... ways to use leftovers and what we have on hand. Such as cooking lots of
rice....for a dinner, then rice pudding for breakfast and maybe leftover rice in another meal. I also like to double meals to put things in the
freezer such as cooked rice, casseroles, etc. So I add in a reminder to package up leftover/extras for the freezer.
I have a tab on my excel spreadsheet that is a shopping list so if I find an ingredient that I know we will need...I flip over and add it to the list
while I am planning.
I put in prep...like soaking grains, defrosting meat, prep for crockpot along the way.
I then pull out (or print) all the recipes for that week, put them in plastic sleeves (if they aren't already) put them in the small weekly binder.
I print the meal plan and insert that in the cover of the weekly meal binder.
Then I usually do a quick flip thru to make sure everything necessary has been added to my shopping list. Then print the shopping list....put that in my purse.
Let me know if you have any questions.
Renee
I start with my excel spreadsheet. It has 3 tabs....meal plan with spaces for each meal, prep, supplements and my husband's schedule.
I put in our schedule for the week....my husband's work, church, meetings, eating out, etc.
I check the frig and make a list of available produce/leftovers/dairy that needs to be used/etc.
I also have an inventory of my freezers and pantry on hand. I keep a well stocked pantry with the basics we always use (beans, canned tomatoes,
coconut milk, GF baking supplies)
We also have some freezer basics....ground beef, ground sweet sausage, ground lamb, whole chickens, shrimp, frozen broccoli, peas and corn, corn
tortillas, lots of different kinds of stock. (trying to think of it all....I have a spreadsheet....I would be happy to share)
I move meals that we didn't make (but still want) to the next week.
I have two large 3 ring binders for recipe ideas......
1) KerryAnn's menu mailer (cookingtf.com) and
2) recipes I have printed and family favorites.
I keep the ones we haven't tried yet in the front and file the ones that we want to keep behind dividers. I start
flipping thru for ideas. I try to fill in breakfast first...cause those are easy after I move the meals over.
If I have an ingredient that I can't find something that I like off hand and want ideas....I pull up Kerry Ann's recipe archive first (cookingtf.com).
Karina's GF Blog (glutenfreegoddess.blogspot.com), and then allrecipes.com or Foodtv.com (usually Alton Brown or Paula Deen)
Then just start picking things that sound yummy...keeping in mind...... ways to use leftovers and what we have on hand. Such as cooking lots of
rice....for a dinner, then rice pudding for breakfast and maybe leftover rice in another meal. I also like to double meals to put things in the
freezer such as cooked rice, casseroles, etc. So I add in a reminder to package up leftover/extras for the freezer.
I have a tab on my excel spreadsheet that is a shopping list so if I find an ingredient that I know we will need...I flip over and add it to the list
while I am planning.
I put in prep...like soaking grains, defrosting meat, prep for crockpot along the way.
I then pull out (or print) all the recipes for that week, put them in plastic sleeves (if they aren't already) put them in the small weekly binder.
I print the meal plan and insert that in the cover of the weekly meal binder.
Then I usually do a quick flip thru to make sure everything necessary has been added to my shopping list. Then print the shopping list....put that in my purse.
Let me know if you have any questions.
Renee
Teriyaki Salmon Cakes
14 oz. canned salmon
1/2 cup dry plain GF bread crumbs (or cooked rice, GF waffle crumbs)
1/2 cup shredded carrots (or green onions)
2 garlic cloves, finely chopped
1 Tbsp. orange juice
1 Tbsp. teriyaki sauce (homemade per NT Cookbook)
2 large eggs, beaten
1 Tbsp. coconut oil
In large bowl, combine salmon, bread crumbs, onion, garlic, orange juice, and teriyaki sauce.
Stir in eggs and mix until combined. Shape mixture into 6 patties.
Heat oven to 375. In cast iron skillet, heat oil over medium heat. Add patties and cook 2 minutes. Turn patties over and cook 1 minute more.
Transfer to baking sheet, and place in oven. Bake 10 minutes.
Serve with bowl of teriyaki sauce for dipping.
1/2 cup dry plain GF bread crumbs (or cooked rice, GF waffle crumbs)
1/2 cup shredded carrots (or green onions)
2 garlic cloves, finely chopped
1 Tbsp. orange juice
1 Tbsp. teriyaki sauce (homemade per NT Cookbook)
2 large eggs, beaten
1 Tbsp. coconut oil
In large bowl, combine salmon, bread crumbs, onion, garlic, orange juice, and teriyaki sauce.
Stir in eggs and mix until combined. Shape mixture into 6 patties.
Heat oven to 375. In cast iron skillet, heat oil over medium heat. Add patties and cook 2 minutes. Turn patties over and cook 1 minute more.
Transfer to baking sheet, and place in oven. Bake 10 minutes.
Serve with bowl of teriyaki sauce for dipping.
Tuna Noodle Casserole (no canned soup)
INGREDIENTS
(serves 8-12)
1 cup butter, divided
1 (16 ounce) package uncooked medium egg noodles
1 medium onion, finely chopped
1 stalk celery, finely chopped
4 clove garlic, minced
16 ounces button mushrooms, sliced
1 Tbs Thyme
1 Tbs Basil
1/2 cup all-purpose flour
6 cups milk (or half cream & milk)
1 cup white wine
salt and pepper to taste
Nutmeg
2 cup shredded parmesan cheese
4 (6 ounce) cans tuna, drained and flaked
2 cups frozen peas & carrots combo, thawed
6 tablespoons bread crumbs
4 tablespoons butter, melted
1 1/2 cups shredded cheddar cheese
DIRECTIONS
Preheat oven to 375 degrees F. Grease a 9 x 13 baking dish with 2 tablespoons butter.
Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
Melt 3 tablespoon butter in a cast iron skillet over medium-low heat. Stir in the onion and caramelize.
Add an additional 1 Tbs of butter, add celery and garlic, and cook until tender, approx 3-5 minutes
Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir until sauteed, approx 5 minutes.
Add in spices - salt, pepper, basil & thyme. Stir and set aside veggie mixture.
Melt 8 tablespoons butter in a large saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened.
Season milk sauce with wine, salt, pepper and nutmeg. Add in shredded Parmesan cheese until well incorporated.
Stir in tuna, peas & carrots, mushroom mixture, and cooked noodles. Transfer to the baking dish.
Top with shredded cheddar cheese. Sprinkle with Salt, Pepper & Nutmeg.
Melt 4 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
(serves 8-12)
1 cup butter, divided
1 (16 ounce) package uncooked medium egg noodles
1 medium onion, finely chopped
1 stalk celery, finely chopped
4 clove garlic, minced
16 ounces button mushrooms, sliced
1 Tbs Thyme
1 Tbs Basil
1/2 cup all-purpose flour
6 cups milk (or half cream & milk)
1 cup white wine
salt and pepper to taste
Nutmeg
2 cup shredded parmesan cheese
4 (6 ounce) cans tuna, drained and flaked
2 cups frozen peas & carrots combo, thawed
6 tablespoons bread crumbs
4 tablespoons butter, melted
1 1/2 cups shredded cheddar cheese
DIRECTIONS
Preheat oven to 375 degrees F. Grease a 9 x 13 baking dish with 2 tablespoons butter.
Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
Melt 3 tablespoon butter in a cast iron skillet over medium-low heat. Stir in the onion and caramelize.
Add an additional 1 Tbs of butter, add celery and garlic, and cook until tender, approx 3-5 minutes
Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir until sauteed, approx 5 minutes.
Add in spices - salt, pepper, basil & thyme. Stir and set aside veggie mixture.
Melt 8 tablespoons butter in a large saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened.
Season milk sauce with wine, salt, pepper and nutmeg. Add in shredded Parmesan cheese until well incorporated.
Stir in tuna, peas & carrots, mushroom mixture, and cooked noodles. Transfer to the baking dish.
Top with shredded cheddar cheese. Sprinkle with Salt, Pepper & Nutmeg.
Melt 4 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Breakfast Casserole
"Eggs, sausage, potatoes, cheese - it's a hearty breakfast prepared in a single dish!"
INGREDIENTS:
1 bag hashbrowns
1 pound ground pork sausage
3 tablespoons butter
1 onion, sliced
2 teaspoons garlic powder
1 1/2 cup shredded Cheddar cheese
12 eggs, lightly beaten
salt and pepper to taste
DIRECTIONS:
1. Preheat oven at 350 degrees.
2. Cook sausage in cast iron until browned, then drain, break apart and set aside
3. Melt butter in cast iron fry pan, caramelize onion. Add hashbrowns and cook together until browned. Sprinkle with salt and garlic powder.
4. Add potato onion mixture to bottom of casserole dish. Sprinkle with 1/2 cup cheddar cheese.
5. Add cooked sausage on top. Sprinkle with 1/2 cup cheddar cheese.
6. Top with beaten eggs and season with salt & pepper.
6. Bake until eggs are fully cooked, about 30 minutes
7. Sprinkle with another 1/2 cup cheddar cheese. Bake again until all melted, about 5-6 minutes
INGREDIENTS:
1 bag hashbrowns
1 pound ground pork sausage
3 tablespoons butter
1 onion, sliced
2 teaspoons garlic powder
1 1/2 cup shredded Cheddar cheese
12 eggs, lightly beaten
salt and pepper to taste
DIRECTIONS:
1. Preheat oven at 350 degrees.
2. Cook sausage in cast iron until browned, then drain, break apart and set aside
3. Melt butter in cast iron fry pan, caramelize onion. Add hashbrowns and cook together until browned. Sprinkle with salt and garlic powder.
4. Add potato onion mixture to bottom of casserole dish. Sprinkle with 1/2 cup cheddar cheese.
5. Add cooked sausage on top. Sprinkle with 1/2 cup cheddar cheese.
6. Top with beaten eggs and season with salt & pepper.
6. Bake until eggs are fully cooked, about 30 minutes
7. Sprinkle with another 1/2 cup cheddar cheese. Bake again until all melted, about 5-6 minutes
Meal Plan for 2 weeks (Sept 29th thru Oct 12th)
Monday
B- Oatmeal Pudding
L - leftovers
S - Strawberry Yogurt Smoothies
D - Pasta, Meatballs & Sauce
DD - Brownies
Tuesday
B - Scrambled Eggs w/cheese, Bacon & Toast
L - Out
D - Cuban Black Beans & Rice
DD - Banana Fritters
Wednesday
B - Banana/Blueberry Pancakes & Red Pepper Sausage Quiche
L - Leftovers or Basil Pesto Veggie Pizza
D - Church
Thursday
B - Blueberry French Toast Casserole & Van Yogurt Cheese
L - Grilled chicken & broccoli cheese casserole
S - Fruit & Raw cheese
D - Tuna Noodle Casserole
DD - Chocolate Coconut Milk Popsicles
Friday
B - Apple Raisin Puffed Pancake & Chicken Apple Sausage
L - Tomato, Coconut Corn Chowder & Deviled Eggs
S - Yogurt Granola Parfait
D - Crockpot Sirloin Roast, Cheese Perogies, Sautéed Mushrooms, Honey carrots & rolls
DD - Oatmeal Raisin Cookies
Saturday
B - Cherry Yogurt Muffins & Veggie Loaded Quiche
L - Roasted Veggie Pizza or Leftovers
S - Oatmeal Raisin Cookies & Blueberry Banana Yogurt Smoothies
D - Teriyaki Meatloaf, Sweet Potato Fries & Sautéed Veggies
DD - Honey Baked Apples w/figs & cinnamon
Sunday
B - Breakfast Casserole
L & D - BBQ Out
Monday
B - Strawberry/banana Waffles & Bacon
L - Pulled Pork Sandwiches w/roasted potatoes & sauerkraut
D - Teriyaki Salmon Patties, Crockpot Mushroom Risotto, Roasted Asparagus
DD - Halvah
Tuesday
B - Pear Cranberry Puffed Pancake & Chicken Apple Breakfast sausage
L - Grilled Ham & Cheese Sandwiches, Broccoli/Carrot Slaw
S - Peanut Butter Banana Smoothies
D - Chicken Rice Casserole (hidden livers)
DD - Blueberry Brownies
Wednesday
B- Caramel Apple Stuffed French Toast, Apple sage sausage patties & dippy eggs
L - Chicken Noodle Soup & Greek Salad
S - Raw Date Almond Cookies
D - Church
Thursday
B - Pumpkin Rice Pudding & Pumpkin Berry Muffins
L - Egg Salad, raw cheese & crudités tray
D - Crockpot Rst Sticky Chicken & Root Veggies
DD - Leftovers or Ice Cream
Friday
B - Cranberry Orange Muffins, Roasted Veggie Quiche & Bacon
L - Waldorf Chicken salad & raw cheese
D - Salad, Lasagna & Bread sticks
DD - Peanut Butter Pie
Saturday
B- Fried (or dippy) Egg Cheese Croissant & Fruit salad
L - Mexican 7 layer dip & chips
D - Crockpot Beef Lentil Stew, quinoa & buttered rolls
DD - Sunflower Cookies
Sunday (my mom's B-day so these are her favorites)
B - Cheese Dreams (french toast/grilled cheese) & Fruit Salad
L - Tuna Salad Stuffed Tomatoes & raw cheese
D - Coconut Shrimp, Blackbean mango salsa, fried plantains & brown rice
DD - Coconut Custard Pie
I am hoping to add some of these new recipes to my blog later this week when I get a new wireless card. Right now I am tethered to a uncomfortable chair and my 29 week preggo body is not handling sitting for very long. I am working on a 3 week baby meal plan...that will include freezer cooking/pantry stash/perishable shopping list. I will share once I get it done.
B- Oatmeal Pudding
L - leftovers
S - Strawberry Yogurt Smoothies
D - Pasta, Meatballs & Sauce
DD - Brownies
Tuesday
B - Scrambled Eggs w/cheese, Bacon & Toast
L - Out
D - Cuban Black Beans & Rice
DD - Banana Fritters
Wednesday
B - Banana/Blueberry Pancakes & Red Pepper Sausage Quiche
L - Leftovers or Basil Pesto Veggie Pizza
D - Church
Thursday
B - Blueberry French Toast Casserole & Van Yogurt Cheese
L - Grilled chicken & broccoli cheese casserole
S - Fruit & Raw cheese
D - Tuna Noodle Casserole
DD - Chocolate Coconut Milk Popsicles
Friday
B - Apple Raisin Puffed Pancake & Chicken Apple Sausage
L - Tomato, Coconut Corn Chowder & Deviled Eggs
S - Yogurt Granola Parfait
D - Crockpot Sirloin Roast, Cheese Perogies, Sautéed Mushrooms, Honey carrots & rolls
DD - Oatmeal Raisin Cookies
Saturday
B - Cherry Yogurt Muffins & Veggie Loaded Quiche
L - Roasted Veggie Pizza or Leftovers
S - Oatmeal Raisin Cookies & Blueberry Banana Yogurt Smoothies
D - Teriyaki Meatloaf, Sweet Potato Fries & Sautéed Veggies
DD - Honey Baked Apples w/figs & cinnamon
Sunday
B - Breakfast Casserole
L & D - BBQ Out
Monday
B - Strawberry/banana Waffles & Bacon
L - Pulled Pork Sandwiches w/roasted potatoes & sauerkraut
D - Teriyaki Salmon Patties, Crockpot Mushroom Risotto, Roasted Asparagus
DD - Halvah
Tuesday
B - Pear Cranberry Puffed Pancake & Chicken Apple Breakfast sausage
L - Grilled Ham & Cheese Sandwiches, Broccoli/Carrot Slaw
S - Peanut Butter Banana Smoothies
D - Chicken Rice Casserole (hidden livers)
DD - Blueberry Brownies
Wednesday
B- Caramel Apple Stuffed French Toast, Apple sage sausage patties & dippy eggs
L - Chicken Noodle Soup & Greek Salad
S - Raw Date Almond Cookies
D - Church
Thursday
B - Pumpkin Rice Pudding & Pumpkin Berry Muffins
L - Egg Salad, raw cheese & crudités tray
D - Crockpot Rst Sticky Chicken & Root Veggies
DD - Leftovers or Ice Cream
Friday
B - Cranberry Orange Muffins, Roasted Veggie Quiche & Bacon
L - Waldorf Chicken salad & raw cheese
D - Salad, Lasagna & Bread sticks
DD - Peanut Butter Pie
Saturday
B- Fried (or dippy) Egg Cheese Croissant & Fruit salad
L - Mexican 7 layer dip & chips
D - Crockpot Beef Lentil Stew, quinoa & buttered rolls
DD - Sunflower Cookies
Sunday (my mom's B-day so these are her favorites)
B - Cheese Dreams (french toast/grilled cheese) & Fruit Salad
L - Tuna Salad Stuffed Tomatoes & raw cheese
D - Coconut Shrimp, Blackbean mango salsa, fried plantains & brown rice
DD - Coconut Custard Pie
I am hoping to add some of these new recipes to my blog later this week when I get a new wireless card. Right now I am tethered to a uncomfortable chair and my 29 week preggo body is not handling sitting for very long. I am working on a 3 week baby meal plan...that will include freezer cooking/pantry stash/perishable shopping list. I will share once I get it done.
Saturday, September 20, 2008
Raw Date Nut Snacks
This are a great snack. I do make these in bulk and TRY to freeze them but we tend to eat them all when they are in the house.
Pitted Deglet Dates
Crispy Almond Butter (or raw almond butter)
Crispy Almonds
Coconut Flakes or crushed crispy nuts
Cut open one side of the date, spread inside with raw almond butter, insert the crispy almond and fold back over.
Roll the whole creation in coconut flakes or crushed crispy nuts. My family likes it with the coconut flakes the best.
Pitted Deglet Dates
Crispy Almond Butter (or raw almond butter)
Crispy Almonds
Coconut Flakes or crushed crispy nuts
Cut open one side of the date, spread inside with raw almond butter, insert the crispy almond and fold back over.
Roll the whole creation in coconut flakes or crushed crispy nuts. My family likes it with the coconut flakes the best.
My FAV Cheesecake recipe - Pear Caramel Cheesecake
Pear Tarte Tatin Cheesecake
Recipe courtesy Emeril Lagasse, 2003
4 tablespoons unsalted butter
1 3/4 cup granulated sugar (Sucanat)
2 tablespoons water
2 tablespoons plus 4 teaspoons Poire William liqueur, or kirsch, or brandy (I don't use this...just never have it on hand)
2 pounds firm, ripe pears (about 8 to 10 large), peeled and cored, quartered, and tossed in 1 tablespoon lemon juice
1 1/2 pounds cream cheese, softened
2 tablespoons flour (use GF blend or Pamela's Baking mix)
2 teaspoons grated lemon peel
4 large eggs
1/4 cup sour cream
Shortbread cookies, accompaniment (don't use)
Lightly grease the bottom and sides of a 9-inch springform pan with butter. Line the bottom and slightly up the sides with parchment paper and lightly butter the parchment. Set aside.
Preheat the oven to 325 degrees F.
In a large, heavy skillet, melt the butter over medium-high heat. Add 3/4 cup of the sugar, the water, and 2 tablespoons of the liqueur and bring to a boil. Lower the heat and cook until the sugar melts and starts to caramelize. Remove the pan from the heat and add the pears, stirring to coat with the caramel. Return the pan to medium heat and cook, stirring occasionally, until the pears are tender, 8 to 10 minutes, depending upon the ripeness. Remove from the heat and remove the pears with a slotted spoon to a baking dish. Return the pan to medium heat and cook until reduced to a thick syrup. Remove from the heat and let cool. Arrange the pears across the bottom of the pan. Pour the syrup over the pears. Let cool while preparing the batter.
In a large bowl, beat the cream cheese with the paddle attachment of an electric mixer, or with a large, heavy wooden spoon until creamy and smooth. Add the remaining 1 cup sugar a few tablespoons at a time, and when well incorporated, add the flour, the lemon peel, and remaining 4 teaspoons of liqueur. Add the eggs and sour cream, beating on low speed just until combined, scraping down the sides of the bowl to incorporate all the ingredients.
Pour the batter over the pears in the prepared pan and bake in the middle of the oven until set, but the center is still slightly soft (but not wobbly), about 1 hour to 1 hour and 10 minutes. Remove from the oven, loosen the outer ring, and let cool in the pan on a wire rack. Refrigerate the cake, loosely covered, for 6 hours or overnight.
Remove the cake from the refrigerator and remove the outer ring. Place a cake platter on top of the cake and quickly invert so that the fruit is on top. Carefully peel away the parchment paper. To serve, cut the cheesecake with a thin, sharp knife dipped in hot water. Arrange the slices on dessert plates with 3 shortbread cookies each and serve.
Episode#: EM1G49
Copyright © 2006 Television Food Network, G.P., All Rights Reserved.
Recipe courtesy Emeril Lagasse, 2003
4 tablespoons unsalted butter
1 3/4 cup granulated sugar (Sucanat)
2 tablespoons water
2 tablespoons plus 4 teaspoons Poire William liqueur, or kirsch, or brandy (I don't use this...just never have it on hand)
2 pounds firm, ripe pears (about 8 to 10 large), peeled and cored, quartered, and tossed in 1 tablespoon lemon juice
1 1/2 pounds cream cheese, softened
2 tablespoons flour (use GF blend or Pamela's Baking mix)
2 teaspoons grated lemon peel
4 large eggs
1/4 cup sour cream
Shortbread cookies, accompaniment (don't use)
Lightly grease the bottom and sides of a 9-inch springform pan with butter. Line the bottom and slightly up the sides with parchment paper and lightly butter the parchment. Set aside.
Preheat the oven to 325 degrees F.
In a large, heavy skillet, melt the butter over medium-high heat. Add 3/4 cup of the sugar, the water, and 2 tablespoons of the liqueur and bring to a boil. Lower the heat and cook until the sugar melts and starts to caramelize. Remove the pan from the heat and add the pears, stirring to coat with the caramel. Return the pan to medium heat and cook, stirring occasionally, until the pears are tender, 8 to 10 minutes, depending upon the ripeness. Remove from the heat and remove the pears with a slotted spoon to a baking dish. Return the pan to medium heat and cook until reduced to a thick syrup. Remove from the heat and let cool. Arrange the pears across the bottom of the pan. Pour the syrup over the pears. Let cool while preparing the batter.
In a large bowl, beat the cream cheese with the paddle attachment of an electric mixer, or with a large, heavy wooden spoon until creamy and smooth. Add the remaining 1 cup sugar a few tablespoons at a time, and when well incorporated, add the flour, the lemon peel, and remaining 4 teaspoons of liqueur. Add the eggs and sour cream, beating on low speed just until combined, scraping down the sides of the bowl to incorporate all the ingredients.
Pour the batter over the pears in the prepared pan and bake in the middle of the oven until set, but the center is still slightly soft (but not wobbly), about 1 hour to 1 hour and 10 minutes. Remove from the oven, loosen the outer ring, and let cool in the pan on a wire rack. Refrigerate the cake, loosely covered, for 6 hours or overnight.
Remove the cake from the refrigerator and remove the outer ring. Place a cake platter on top of the cake and quickly invert so that the fruit is on top. Carefully peel away the parchment paper. To serve, cut the cheesecake with a thin, sharp knife dipped in hot water. Arrange the slices on dessert plates with 3 shortbread cookies each and serve.
Episode#: EM1G49
Copyright © 2006 Television Food Network, G.P., All Rights Reserved.
Coconut Milk Soups
NT COCONUT CHICKEN SOUP
Serves 4
1 quart chicken stock (page 124) - of course you can sub veggie stock
1 1/2 cups whole coconut milk
or 7 ounces creamed coconut (page 160)
1/4 teaspoon dried chile flakes
1 teaspoon freshly grated ginger
juice of 1 lemon
sea salt or fish sauce (page 157)
several green onions, very finely chopped (optional)
1 tablespoon finely chopped cilantro (optional)
This simple but flavorful soup is a good way to begin a rich meal
like Thanksgiving dinner; served in a mug, it is a powerful and
comforting remedy for colds and sore throat.
Bring the stock to a boil, skim any foam that rises to the top and
add coconut milk or creamed coconut, lemon juice, chile flakes and
ginger. Simmer for about 15 minutes. Season to taste with salt or fish
sauce. Ladle into soup bowls or mugs and garnish with onions and
cilantro.
Variation: Coconut Turkey or Duck Soup
Use turkey or duck stock (page 125) instead of chicken stock
Tomato, Coconut, Corn Soup
1 can whole coconut milk (I like it thicker....so I use 2 cans)
4 cups chicken stock
28oz can fire-roasted chopped tomatoes
10oz bag frozen corn
1/4 tsp cayenne pepper
1/2 tsp dried thyme
Sea Salt & Black pepper to taste
Place all ingredients in a large pot over medium heat, bring to a simmer, and cook 10 minutes. This freezes GREAT.
Serves 4
1 quart chicken stock (page 124) - of course you can sub veggie stock
1 1/2 cups whole coconut milk
or 7 ounces creamed coconut (page 160)
1/4 teaspoon dried chile flakes
1 teaspoon freshly grated ginger
juice of 1 lemon
sea salt or fish sauce (page 157)
several green onions, very finely chopped (optional)
1 tablespoon finely chopped cilantro (optional)
This simple but flavorful soup is a good way to begin a rich meal
like Thanksgiving dinner; served in a mug, it is a powerful and
comforting remedy for colds and sore throat.
Bring the stock to a boil, skim any foam that rises to the top and
add coconut milk or creamed coconut, lemon juice, chile flakes and
ginger. Simmer for about 15 minutes. Season to taste with salt or fish
sauce. Ladle into soup bowls or mugs and garnish with onions and
cilantro.
Variation: Coconut Turkey or Duck Soup
Use turkey or duck stock (page 125) instead of chicken stock
Tomato, Coconut, Corn Soup
1 can whole coconut milk (I like it thicker....so I use 2 cans)
4 cups chicken stock
28oz can fire-roasted chopped tomatoes
10oz bag frozen corn
1/4 tsp cayenne pepper
1/2 tsp dried thyme
Sea Salt & Black pepper to taste
Place all ingredients in a large pot over medium heat, bring to a simmer, and cook 10 minutes. This freezes GREAT.
Cream of Mushroom Soup
Ingredients:
2 tbsp. butter
8 oz. mushrooms, minced (use your fav...I love cremini)
1/4 c. onions
1 clove garlic, minced
1 tbsp. parsley
Pinch of nutmeg
Pinch of cayenne pepper
1 tbsp. whole wheat flour or GF thickener
2 c. chicken stock
1 c. milk, yogurt or cream (raw grass-fed of course)
Heat butter in 2 quart saucepan. Add mushrooms, onions, garlic, parsley, nutmeg and pepper. Sauté until mushrooms soften and lose their liquid. Sprinkle flour over mixture and continue cooking for several minutes.
Add stock gradually, stirring constantly. Bring to boil. Reduce heat, cover and simmer for 15 minutes. Puree mixture in blender or food processor, then return to the saucepan. Stir in milk and heat through.
I'm not sure how big a can of soup is, so you'd need to cut this recipe, or freeze the excess for later.
I make this in LARGE batches and freeze in pint jars...which equal a can of soup.
2 tbsp. butter
8 oz. mushrooms, minced (use your fav...I love cremini)
1/4 c. onions
1 clove garlic, minced
1 tbsp. parsley
Pinch of nutmeg
Pinch of cayenne pepper
1 tbsp. whole wheat flour or GF thickener
2 c. chicken stock
1 c. milk, yogurt or cream (raw grass-fed of course)
Heat butter in 2 quart saucepan. Add mushrooms, onions, garlic, parsley, nutmeg and pepper. Sauté until mushrooms soften and lose their liquid. Sprinkle flour over mixture and continue cooking for several minutes.
Add stock gradually, stirring constantly. Bring to boil. Reduce heat, cover and simmer for 15 minutes. Puree mixture in blender or food processor, then return to the saucepan. Stir in milk and heat through.
I'm not sure how big a can of soup is, so you'd need to cut this recipe, or freeze the excess for later.
I make this in LARGE batches and freeze in pint jars...which equal a can of soup.
Chicken Divan
The original recipe came from the Juicy Miss Lucy cookbook. My FIRST cookbook ever. I have been making this recipe since I was 12...it has evolved to a healthier version over the years.
Ingredients:
2 pkg 10 oz frozen broccoli spears, cooked & drained (my family prefers broccoli florets)
3 whole chicken breast cut in half & skinless
10oz can condensed cream of chicken soup (I make homemade Cream of Mushroom)
2/3 cup mayo (healthy mayo from WFN)
1/2 cup evaporated milk (I use raw heavy cream)
1 cup grated sharp cheddar (raw is avail)
1 Tbs Lemon Juice
1/2 cup sherry
1 lb fresh mushrooms, sautéed in 1/2 stick butter
Croutons (homemade sourdough)
1. Place Broccoli in a greased casserole
2. Pouch chicken breasts, 45 minutes, drain & layer on top of broccoli
3. Combine sauce ingredients, and pour over broccoli and chicken. Sprinkle w/croutons and bake 45 min in 325 oven.
This freezes really well.
Ingredients:
2 pkg 10 oz frozen broccoli spears, cooked & drained (my family prefers broccoli florets)
3 whole chicken breast cut in half & skinless
10oz can condensed cream of chicken soup (I make homemade Cream of Mushroom)
2/3 cup mayo (healthy mayo from WFN)
1/2 cup evaporated milk (I use raw heavy cream)
1 cup grated sharp cheddar (raw is avail)
1 Tbs Lemon Juice
1/2 cup sherry
1 lb fresh mushrooms, sautéed in 1/2 stick butter
Croutons (homemade sourdough)
1. Place Broccoli in a greased casserole
2. Pouch chicken breasts, 45 minutes, drain & layer on top of broccoli
3. Combine sauce ingredients, and pour over broccoli and chicken. Sprinkle w/croutons and bake 45 min in 325 oven.
This freezes really well.
Butterflied High-Roast Chicken w/ Crispy Potatoes
Ingredients:
1 whole chicken, giblets removed
Coarse Salt
Freshly Ground Black Pepper
2 Branches fresh rosemary/thyme.....I used dried Thyme & Basil
1 fresh Lemon, cut into 4 thin slices. (I didn't have lemon so I used
Tangerine)
2 cloves garlic, thickly sliced
2 pounds Yukon Gold Potatoes, sliced into 1/8 inch thick rounds
1 Tbs. Coconut oil or Olive Oil
Preheat Oven to 425
Using heavy-duty kitchen shears or poultry shear, cut along both side of the
chicken's backbone and remove it. Save the backbone for homemade stock.
Breast side up, spread the chicken open, and press down with the palms of
your hands to splay out flat. Rinse the chickens and pat dry with paper
towels. At the top of the breast, loosed the skin so that you can insert
fingers between it and the meat. Spread about 1/2 tsp. salt and a few grinds
of pepper under the skin of each breast. Then insert spices (rosemary,
basil, thyme), citrus slices, and a few garlic slices under the skin of each
breast and push down near the thigh. Be careful not to tear the skin. Repeat
on other breast. Sprinkle the rest of the chicken with salt & pepper (I
rubbed with coconut oil first).
Gently toss the thin-sliced potatoes with the oil until thoroughly coated,
and season with salt & pepper. In the bottom half of a broiler pan, overlap
the potato slices, like fallen dominoes, in the rows the length of the pan,
and covering the entire bottom.
Place the slotted half of the broiler pan over the base, and set the
chicken, skin side up, on top. Press to flatten. Roast until the ski is
golden-crisp and the juices run clear, about 50 min to 1 hour. Thermometer
should read 160F in the thickest part of the breast. Set the chicken aside
on a cutting board, and let rest for 10 minutes before carving.
Meanwhile, if the potatoes have not turned crispy golden brown around the
edges, return them to the over while the chicken rests. Carve the chicken
and serve with the potato slices.
(I put mine back in for the 10 minutes and my family RAVED about them. I
served it with sauteed green beans/mushrooms).
1 whole chicken, giblets removed
Coarse Salt
Freshly Ground Black Pepper
2 Branches fresh rosemary/thyme.....I used dried Thyme & Basil
1 fresh Lemon, cut into 4 thin slices. (I didn't have lemon so I used
Tangerine)
2 cloves garlic, thickly sliced
2 pounds Yukon Gold Potatoes, sliced into 1/8 inch thick rounds
1 Tbs. Coconut oil or Olive Oil
Preheat Oven to 425
Using heavy-duty kitchen shears or poultry shear, cut along both side of the
chicken's backbone and remove it. Save the backbone for homemade stock.
Breast side up, spread the chicken open, and press down with the palms of
your hands to splay out flat. Rinse the chickens and pat dry with paper
towels. At the top of the breast, loosed the skin so that you can insert
fingers between it and the meat. Spread about 1/2 tsp. salt and a few grinds
of pepper under the skin of each breast. Then insert spices (rosemary,
basil, thyme), citrus slices, and a few garlic slices under the skin of each
breast and push down near the thigh. Be careful not to tear the skin. Repeat
on other breast. Sprinkle the rest of the chicken with salt & pepper (I
rubbed with coconut oil first).
Gently toss the thin-sliced potatoes with the oil until thoroughly coated,
and season with salt & pepper. In the bottom half of a broiler pan, overlap
the potato slices, like fallen dominoes, in the rows the length of the pan,
and covering the entire bottom.
Place the slotted half of the broiler pan over the base, and set the
chicken, skin side up, on top. Press to flatten. Roast until the ski is
golden-crisp and the juices run clear, about 50 min to 1 hour. Thermometer
should read 160F in the thickest part of the breast. Set the chicken aside
on a cutting board, and let rest for 10 minutes before carving.
Meanwhile, if the potatoes have not turned crispy golden brown around the
edges, return them to the over while the chicken rests. Carve the chicken
and serve with the potato slices.
(I put mine back in for the 10 minutes and my family RAVED about them. I
served it with sauteed green beans/mushrooms).
Carrot Muffins
Ingredients:
1 1/2 cups Pamela’s Ultimate Baking Mix
(or your favorite GF flour plus 1/2 tsp xanthan gum, 1/2 tsp baking soda, 2 tsp baking powder)
1/2 cup crushed GF cereal
1 tsp cinnamon
1/2 tsp nutmeg
1 cup finely chopped carrots
2 eggs, pastured
1/2 cup Sucanat (or brown sugar)
1/4 cup Coconut oil
2/3 cup orange juice (or apple juice)
1/4 cup raisins, soaked
Optional: finely chopped nuts, cranberries, apples
Preheat oven to 425.
Lightly oil stoneware muffin pan with VCO or use paper liners.
Combine baking mix, cereal, and carrots. Beat together eggs, sugar, oil, and orange juice. Stir to combine wet mixture with dry mixture until moistened.
Do not overmix. Fill muffins and bake 20 minutes.
Cool. Eat as is...or Frost with Cream Cheese Frosting
1 1/2 cups Pamela’s Ultimate Baking Mix
(or your favorite GF flour plus 1/2 tsp xanthan gum, 1/2 tsp baking soda, 2 tsp baking powder)
1/2 cup crushed GF cereal
1 tsp cinnamon
1/2 tsp nutmeg
1 cup finely chopped carrots
2 eggs, pastured
1/2 cup Sucanat (or brown sugar)
1/4 cup Coconut oil
2/3 cup orange juice (or apple juice)
1/4 cup raisins, soaked
Optional: finely chopped nuts, cranberries, apples
Preheat oven to 425.
Lightly oil stoneware muffin pan with VCO or use paper liners.
Combine baking mix, cereal, and carrots. Beat together eggs, sugar, oil, and orange juice. Stir to combine wet mixture with dry mixture until moistened.
Do not overmix. Fill muffins and bake 20 minutes.
Cool. Eat as is...or Frost with Cream Cheese Frosting
Puffed Apple Pancake
This recipe came originally from a great online friend Paxye.
I changed it to use Pamela's Baking mix so it if GF now.
Ingredients:
1 cup Pamela's Baking mix
1 cup Milk (I have used raw cow milk & vanilla almond)
2 Eggs
Mix together and pour in buttered pie pan.
2 Apples, chopped
1/2 cup raisins, soaked and drained
1/2 stick butter melted
2 tablespoons ground Cinnamon
1 teaspoon ground Nutmeg
2 tbs sucanat (any sweetener works)
Toss together the above ingredients. Pour apple combination together on top of dough. Bake 25 min at 400'
Options: We love this with all different types of fruits....pears/cranberries, plums/peaches. They are all yummy
I changed it to use Pamela's Baking mix so it if GF now.
Ingredients:
1 cup Pamela's Baking mix
1 cup Milk (I have used raw cow milk & vanilla almond)
2 Eggs
Mix together and pour in buttered pie pan.
2 Apples, chopped
1/2 cup raisins, soaked and drained
1/2 stick butter melted
2 tablespoons ground Cinnamon
1 teaspoon ground Nutmeg
2 tbs sucanat (any sweetener works)
Toss together the above ingredients. Pour apple combination together on top of dough. Bake 25 min at 400'
Options: We love this with all different types of fruits....pears/cranberries, plums/peaches. They are all yummy
Honey Baked Lentils
This is my friend Kerry Ann's recipe) She runs a GF/CF traditional foods menu mailer service that I love www.cookingtf.com
Ingredients:
1 cup green lentils
2 cups stock
2 celery stalks, sliced
1 carrot, diced
1 potato, diced
1 bell pepper, diced
2 tbsp honey
2 tbsp tamari or Soy sauce
4 tbsp coconut oil
1/2 tsp ginger
1 clove garlic, minced
1 small onion, diced
salt & pepper
Stir all ingredients together. Bake in a covered dish at 350 until tender (about an hour and a half).
Options: Add in cooked ground sausage (my fav), ground beef, cooked chicken or flaked wild salmon.
Ingredients:
1 cup green lentils
2 cups stock
2 celery stalks, sliced
1 carrot, diced
1 potato, diced
1 bell pepper, diced
2 tbsp honey
2 tbsp tamari or Soy sauce
4 tbsp coconut oil
1/2 tsp ginger
1 clove garlic, minced
1 small onion, diced
salt & pepper
Stir all ingredients together. Bake in a covered dish at 350 until tender (about an hour and a half).
Options: Add in cooked ground sausage (my fav), ground beef, cooked chicken or flaked wild salmon.
Black Beans & Rice
If using dry beans...Soak over night and then add all the ingredients in the crockpot in the AM cook on low the whole day.
For those who use canned (which I do). I just do it on the stove in my cast iron dutch oven.
Sautee 1-2 onions in butter until caramelized
Add 1 diced red pepper and sauté until cooked.
Add in 3 cans of black beans
2-3 tbs of cumin
1-2 tbs of thyme
2-3 cloves of garlic
3 cups of beef stock
1 bay leaf
salt
pepper
Simmer all for 2 hours until starting to thicken.
Serve over cooked brown rice (I cook mine in beef stock in my rice cooker). I serve with hot salsa, more diced onions and LOTS of sour cream.
For those who use canned (which I do). I just do it on the stove in my cast iron dutch oven.
Sautee 1-2 onions in butter until caramelized
Add 1 diced red pepper and sauté until cooked.
Add in 3 cans of black beans
2-3 tbs of cumin
1-2 tbs of thyme
2-3 cloves of garlic
3 cups of beef stock
1 bay leaf
salt
pepper
Simmer all for 2 hours until starting to thicken.
Serve over cooked brown rice (I cook mine in beef stock in my rice cooker). I serve with hot salsa, more diced onions and LOTS of sour cream.
Sizzling Coconut Shrimp Cakes
Here is another yummy that my friend Kerry Ann recommends. My family LOVES these.
--------------------------------------------------------------------------------
Originally this recipe comes from The Pampered Chef
Ingredients:
8 ounces peeled, de-veined, cooked shrimp, finely chopped
1 tbs peeled and finely chopped fresh ginger root
1/4 cup thinly sliced green onions with tops
1/4 cup finely diced red bell pepper
1/4 cup grated carrot
1 lemon, juiced
1/4 cup mayonnaise
1 egg
2 tsp rice vinegar
2 garlic cloves, pressed
1/3 cup bread crumbs of your choice (gluten free - cooked rice works great)
1/4 tsp cayenne pepper
1 cup coconut flakes, lightly toasted
Preheat oven to 375. Combine all ingredients except 1/2 cup coconut. Form into 16 equal balls and flatten. Sprinkle with remaining coconut and transfer to a baking stone. Bake 18-20 minutes or until coconut is golden brown; remove from oven. Serve with sauces.
Chinese Mustard Sauce
Combine 1/2 cup mayo, 1/4 cup chinese-style mustard and 1/4 cup thinly sliced green onions with tops.
Thai Curry Sauce
Combine 1/2 cup mayo, 2 tbs freshly snipped cilantro, 2 tsp lime juice and 1/2 tsp Thai red curry paste.
--------------------------------------------------------------------------------
Originally this recipe comes from The Pampered Chef
Ingredients:
8 ounces peeled, de-veined, cooked shrimp, finely chopped
1 tbs peeled and finely chopped fresh ginger root
1/4 cup thinly sliced green onions with tops
1/4 cup finely diced red bell pepper
1/4 cup grated carrot
1 lemon, juiced
1/4 cup mayonnaise
1 egg
2 tsp rice vinegar
2 garlic cloves, pressed
1/3 cup bread crumbs of your choice (gluten free - cooked rice works great)
1/4 tsp cayenne pepper
1 cup coconut flakes, lightly toasted
Preheat oven to 375. Combine all ingredients except 1/2 cup coconut. Form into 16 equal balls and flatten. Sprinkle with remaining coconut and transfer to a baking stone. Bake 18-20 minutes or until coconut is golden brown; remove from oven. Serve with sauces.
Chinese Mustard Sauce
Combine 1/2 cup mayo, 1/4 cup chinese-style mustard and 1/4 cup thinly sliced green onions with tops.
Thai Curry Sauce
Combine 1/2 cup mayo, 2 tbs freshly snipped cilantro, 2 tsp lime juice and 1/2 tsp Thai red curry paste.
Crock-pot Cabbage Rolls
Originally from "Saving Dinner" by Leanne Ely
Ingredients:
1 cabbage
1 pound ground turkey
1/4 cup brown rice, uncooked
1 egg, beaten
1 onion, minced
1 carrot, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup cider vinegar
1/2 cup brown sugar
1 8-ounce can tomato sauce
Toothpicks
Directions:
1. Drop cabbage in boiling water and simmer for 5 - 10 minutes; cool.
2. In the meantime, in a bowl, mix ground turkey, rice, egg, onion, carrot,
salt, and pepper. In another bowl, mix together vinegar, brown sugar, and
tomato sauce.
3. When cabbage has cooled sufficiently, remove 12 large leaves.
4. Chop remaining cabbage and place in bottom of Crock-Pot.
5. Place 2 - 4 teaspoons of meat mixture in center of each cabbage leaf.
6. Roll up envelope style, and secure with toothpick.
7. Place seam side down in Crock-Pot.
8. Pour tomato sauce mixture over all.
9. Cover and cook on low for 8 - 10 hours.
Per serving: 272 Calories; 10 g Fat (33.0% calories from fat); 5 g Protein;
27 g Carbohydrate; 1 g Dietary Fiber; 65 mg Cholesterol; 644 mg Sodium.
Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3
Fat; 1 Other Carbohydrates
Ingredients:
1 cabbage
1 pound ground turkey
1/4 cup brown rice, uncooked
1 egg, beaten
1 onion, minced
1 carrot, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup cider vinegar
1/2 cup brown sugar
1 8-ounce can tomato sauce
Toothpicks
Directions:
1. Drop cabbage in boiling water and simmer for 5 - 10 minutes; cool.
2. In the meantime, in a bowl, mix ground turkey, rice, egg, onion, carrot,
salt, and pepper. In another bowl, mix together vinegar, brown sugar, and
tomato sauce.
3. When cabbage has cooled sufficiently, remove 12 large leaves.
4. Chop remaining cabbage and place in bottom of Crock-Pot.
5. Place 2 - 4 teaspoons of meat mixture in center of each cabbage leaf.
6. Roll up envelope style, and secure with toothpick.
7. Place seam side down in Crock-Pot.
8. Pour tomato sauce mixture over all.
9. Cover and cook on low for 8 - 10 hours.
Per serving: 272 Calories; 10 g Fat (33.0% calories from fat); 5 g Protein;
27 g Carbohydrate; 1 g Dietary Fiber; 65 mg Cholesterol; 644 mg Sodium.
Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3
Fat; 1 Other Carbohydrates
Meal Plan - September 08 - Week 1
Breakfast
Blueberry Waffles w/chicken apple sausage
Veggie Loaded Quiche & Sour Cream Blueberry Muffins
Puffed Apple Pancakes & sausage
Rice Pudding & Toddler (veggie) muffins
French Toast Casserole
Breakfast Casserole
Oatmeal Pudding
Lunches
Quesadillas
PB&J w/fruit & Cheese
Pulled Pork Sandwiches w/tator tots and corn
Chicken Salad w/hardboiled eggs, lettuce & tomato
Egg Salad
Dinner
Cuban Black Bean Soup & Rice
Sizzling Coconut Shrimp Cakes, Corn on the Cob, Coconut Quinoa
Crockpot Korean Ribs, Brown Sticky Rice, Sesame Broccoli
Veggie Fried Rice
Chicken Pot Pie
Crockpot Cabbage Rolls
Desserts/Snacks
Peanut Butter Cookies
Peach/Cherry Cobbler
Namaste Brownies
Banana Fritters
Chewy Granola Bars
GF Rice Crispy Treats
GF Pumpkin Berry Muffins
Blueberry Waffles w/chicken apple sausage
Veggie Loaded Quiche & Sour Cream Blueberry Muffins
Puffed Apple Pancakes & sausage
Rice Pudding & Toddler (veggie) muffins
French Toast Casserole
Breakfast Casserole
Oatmeal Pudding
Lunches
Quesadillas
PB&J w/fruit & Cheese
Pulled Pork Sandwiches w/tator tots and corn
Chicken Salad w/hardboiled eggs, lettuce & tomato
Egg Salad
Dinner
Cuban Black Bean Soup & Rice
Sizzling Coconut Shrimp Cakes, Corn on the Cob, Coconut Quinoa
Crockpot Korean Ribs, Brown Sticky Rice, Sesame Broccoli
Veggie Fried Rice
Chicken Pot Pie
Crockpot Cabbage Rolls
Desserts/Snacks
Peanut Butter Cookies
Peach/Cherry Cobbler
Namaste Brownies
Banana Fritters
Chewy Granola Bars
GF Rice Crispy Treats
GF Pumpkin Berry Muffins
Meal Plan - September 08 - Week 2
These blogs are out of order....I am going back to add in some past meal plans.
Here is our menu plan for this week. We didn't do everything last week so you will see some repeats. And some...we just want again. :)
Breakfasts
Sage Sausage Cheese Quiche & Tart Cherry yogurt muffins
Plum/Apple Puffed Pancake w/Vanilla yogurt cheese
Pumpkin Rice Pudding & Toddler Veggie Muffins
Blueberry French Toast Casserole & Broiled grapefruit
Crockpot Breakfast Casserole
Triple Berry Baked Oatmeal
Lunches
Chicken Salad, hardboiled eggs, lettuce & fresh tomato
Cremini Mushroom/Onion Quesadillas w/guacamole & salsa
Sneaky Chicken Nuggets & Steam Broccoli
BLT Avocado Sandwiches
Dinners
Crockpot Cabbage Rolls w/sour cream, roasted carrots, parsnips, & red peppers, buttered rolls
Chicken Pot Pie w/garden salads
Honey Baked Lentils w/sausage, steamed spinach w/hard boiled eggs & sauerkraut
Chicken Divan, Roasted Sweet Potatoes w/cinnamon butter
Butter Roasted Chorizo Sausage w/mashed cauliflower, roasted kale, ginger carrots
Salmon Patties, Marinated Coconut Cucumber salad, Mushroom/Fennel Risotto
Snacks/Desserts
Apples w/Crispy Almond Butter
Banana Fritters w/Vanilla yogurt
Baked Pears & Cranberries
Caramel Rolls
Salted Asparagus Fries
Honey Baked Apples w/Figs & Cinnamon
Carrot Muffins w/cream cheese frosting
Fresh Figs w/mascarpone cheese
Here is our menu plan for this week. We didn't do everything last week so you will see some repeats. And some...we just want again. :)
Breakfasts
Sage Sausage Cheese Quiche & Tart Cherry yogurt muffins
Plum/Apple Puffed Pancake w/Vanilla yogurt cheese
Pumpkin Rice Pudding & Toddler Veggie Muffins
Blueberry French Toast Casserole & Broiled grapefruit
Crockpot Breakfast Casserole
Triple Berry Baked Oatmeal
Lunches
Chicken Salad, hardboiled eggs, lettuce & fresh tomato
Cremini Mushroom/Onion Quesadillas w/guacamole & salsa
Sneaky Chicken Nuggets & Steam Broccoli
BLT Avocado Sandwiches
Dinners
Crockpot Cabbage Rolls w/sour cream, roasted carrots, parsnips, & red peppers, buttered rolls
Chicken Pot Pie w/garden salads
Honey Baked Lentils w/sausage, steamed spinach w/hard boiled eggs & sauerkraut
Chicken Divan, Roasted Sweet Potatoes w/cinnamon butter
Butter Roasted Chorizo Sausage w/mashed cauliflower, roasted kale, ginger carrots
Salmon Patties, Marinated Coconut Cucumber salad, Mushroom/Fennel Risotto
Snacks/Desserts
Apples w/Crispy Almond Butter
Banana Fritters w/Vanilla yogurt
Baked Pears & Cranberries
Caramel Rolls
Salted Asparagus Fries
Honey Baked Apples w/Figs & Cinnamon
Carrot Muffins w/cream cheese frosting
Fresh Figs w/mascarpone cheese
Meal Plan - September 08 - 3rd week
Here is my upcoming meal plan. We are really busy with my work and my DH is working 6 days a this week (then 4 days of Vacation)...so this is a easy week.
Breakfast
Cherry Yogurt Muffins (GF muffins), Eggs & Breakfast Sausage
Kale, Red Pepper, Artichoke Quiche & leftover muffins (veggie loaded quiche recipe)
Apple/Cinn French Toast Casserole
Blueberry Molasses Oatmeal Pudding w/yogurt cheese & sausage
Plum Puffed Pancake w/Van Yogurt Cheese
Blueberry Brown Sugar Muffins, scrambled eggs & bacon
Banana Quinoa Pancakes
Dinner
Crockpot Veggie Chili & Cornbread
Zucchini Beef Bake
Crockpot Cuban Black Beans & Rice
Homemade Pizza
Coconut Lamb Curry over Rice (doubled from prior)
Dessert
Banana Fritters
Carrot Muffin w/Cream Cheese Frosting
Rice pudding
Ice Cream
Breakfast
Cherry Yogurt Muffins (GF muffins), Eggs & Breakfast Sausage
Kale, Red Pepper, Artichoke Quiche & leftover muffins (veggie loaded quiche recipe)
Apple/Cinn French Toast Casserole
Blueberry Molasses Oatmeal Pudding w/yogurt cheese & sausage
Plum Puffed Pancake w/Van Yogurt Cheese
Blueberry Brown Sugar Muffins, scrambled eggs & bacon
Banana Quinoa Pancakes
Dinner
Crockpot Veggie Chili & Cornbread
Zucchini Beef Bake
Crockpot Cuban Black Beans & Rice
Homemade Pizza
Coconut Lamb Curry over Rice (doubled from prior)
Dessert
Banana Fritters
Carrot Muffin w/Cream Cheese Frosting
Rice pudding
Ice Cream
Favorite GF Muffin Recipe!
Here is our new favorite muffin recipe.
Sour Cream Blueberry (or Cherry Vanilla Yogurt) Muffins
We love this one too. Pumpkin Berry Muffins (blueberry/cranberry is my fav combo)We use Pamela's baking mix in this one too.
I go back and forth using sour cream or vanilla yogurt and Blueberries/cherries/cranberries..sometimes a mixture of them all :)
We also loved the Pear Polenta Muffins for a change. They are different from typical breakfast muffins..but so yummy
Sour Cream Blueberry (or Cherry Vanilla Yogurt) Muffins
We love this one too. Pumpkin Berry Muffins (blueberry/cranberry is my fav combo)We use Pamela's baking mix in this one too.
I go back and forth using sour cream or vanilla yogurt and Blueberries/cherries/cranberries..sometimes a mixture of them all :)
We also loved the Pear Polenta Muffins for a change. They are different from typical breakfast muffins..but so yummy
Coconut Lamb Curry
Ingredients:
2 lbs Ground Lamb
2 cups chickpeas, soaked and cooked according to NT (or canned)
2 tsp salt
1/2 tsp black pepper
2 tbs curry powder
2 sweet potatoes, peeled and diced
1/2 Cauliflower, diced
1 medium onion, chopped
1 can coconut milk
1 cup chicken stock
2 tsp. hot sauce, optional
1 14 oz. can diced tomatoes with the juice
1 cup peas, frozen
Brown the ground lamb and onions together in a skillet with a little oil until the onions are soft.Add the curry powder and cook for one minute. Scrape into the crock pot. Sprinkle with salt and pepper. Add potatoes, cauliflower, coconut milk, stock, hot sauce, tomatoes, and stir to combine. Cover and cook on low 6-8 hours. About 1/2 an hour before serving, stir in frozen peas. Serve over cooked rice.
2 lbs Ground Lamb
2 cups chickpeas, soaked and cooked according to NT (or canned)
2 tsp salt
1/2 tsp black pepper
2 tbs curry powder
2 sweet potatoes, peeled and diced
1/2 Cauliflower, diced
1 medium onion, chopped
1 can coconut milk
1 cup chicken stock
2 tsp. hot sauce, optional
1 14 oz. can diced tomatoes with the juice
1 cup peas, frozen
Brown the ground lamb and onions together in a skillet with a little oil until the onions are soft.Add the curry powder and cook for one minute. Scrape into the crock pot. Sprinkle with salt and pepper. Add potatoes, cauliflower, coconut milk, stock, hot sauce, tomatoes, and stir to combine. Cover and cook on low 6-8 hours. About 1/2 an hour before serving, stir in frozen peas. Serve over cooked rice.
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