Thank you so much for visiting my blog. This is a story about 1 girl and her journey to make herself and her family healthy spiritually, mentally and physically. Throughout my journey I have successes and "learning opportunities". I share them all here - the good, the bad and the ugly. As I grow and learn, I will share it here.

Monday, December 24, 2012

Sandwich Bread - Gluten Free


Sandwich Bread

Source: No Gluten No problem
Course: Gluten Free Breads

 

Ingredients

  • 1 3/4 cups milk 2%
  • 2 tbsp sugar
  • 1 tbsp salted butter
  • 1 1/2 tsp salt
  • 3 egg whites
  • 3 cups Gluten-Free Flour blend (I used Bob's Red Mill all purpose baking flour)
  • 1/2 tsp xanthan gum
  • 2 1/4 tsp yeast

Directions

  1. In a medium saucepan, scald the milk with the sugar, butter and salt. Whisk occasionally. (The sugar and salt should dissolve, and the butter should melt.) Remove from heat and allow to cool just until it's warm, not hot. (You don't want to scramble the eggs in step 2, or kill the yeast in step 3.)
  2. Add the egg whites and whisk to combine.
  3. In a separate bowl, whisk together the flour, xanthan gum and yeast. Add to the saucepan, and stir until well-mixed.
  4. Transfer the bread batter/dough into a greased loaf pan, cover, and let rise for 30 minutes.
  5. Meanwhile, preheat your oven to 375 degrees Fahrenheit.
  6. Bake for 40 minutes. (When done baking, allow to cool for about 10 minutes in the loaf

Almond Brownies


YUMMMY Brownies!!!!!!  First batch is fabulous!  Second batch I added chocolate chip chunks.  I can not wait to see how they turn out!!!!

Source: Bob's Red Mill
Course: Gluten Free Dessert

Serves: 12-16

Ingredients

  • 1/2 cup Butter melted
  • 1/2 cup Cocoa unsweetened
  • 1 cup honey
  • 2 Eggs
  • 1 tsp Vanilla
  • 2 Tbsp Arrowroot starch
  • 1/2 cup Almond Meal/Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Sea Salt

Directions

  1. Preheat oven to 350.
  2. Grease a 9-inch square pan; set aside.
  3. Combine the melted butter and cocoa, stirring to combine.
  4. Add honey, eggs and vanilla and beat until smooth.
  5. Add the flour, arrow root starch, baking powder and salt and mix to combine.
  6. Spread into the baking pan
  7. Bake 30  - 35 minutes.
 

Chocolate Chip Cookies


These are actually called Babycakes NYC Chocolate Chip Cookies! I got the recipe off the back of the Bob's Red Mill Gluten Free, All Purpose Baking Flour bag. Boy are they good!
 
Source: Bob's Red Mill
Course: Gluten Free Dessert
Yields:  36 cookies

Ingredients

  • 1 1/2 cups oat flour gluten free
  • 1 cup All Purpose gluten free baking flour Bob's Red mill
  • 1 cup honey
  • 1/4 cup flaxseed meal golden
  • 1/4 cup arrowroot starch
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 3/4 + 2 tbsp cup coconut oil
  • 6 Tbsp unsweetened applesauce
  • 2 Tbsp vanilla extract
  • 1 cup chocolate chips gluten free

Directions

  1. Preheat oven to 325
  2. Line baking sheet with parchment paper
  3. In a medium bowl, whisk together flours, flaxseed, arrowroot, xanthan gum. baking soda, and salt.
  4. Add coconut oil, applesauce, honey, and vanilla
  5. Stir with rubber spatula until a thick dough forms
  6. Stir in chocolate chips until evenly distributed.
  7. Drop dough by tablespoonful onto prepared baking sheet, about 1 1/2 inches apart
  8. Bake 15 minutes
  9. Place on cooling racks
  10. Let stand 15 minutes before eating.
 

Sunday, December 23, 2012

Flourless Peanut Butter Cookies


Flourless Peanut Butter Cookies

OK - I really thought this was going to turn out to be another flop. When trying new recipes this happens regularly.  But I have also learned - finish it anyway - it might turn out good!  Well this one did!  The original recipe called for 1 cup sugar - I substituted it with honey.  Major runny mess - did not look like cookie dough.  So when they came out fabulous - I took pictures for second batch and changed the instructions to say scoop out instead of roll - you don't roll these. 
 
 
 
 
This is what they look like before baking - runny mess!


 
Here they are straight out of oven.
 
 
Finish product!!!!!!
 

Flourless Peanut Butter Cookies

Source: Gluten Free Girl
Course: Desserts

Serves: 1

Ingredients

  • 1 1/2 cups creamy peanut butter
  • 1 cup honey
  • 1 teaspoon baking powder
  • 1 egg

Directions

  1. Preheat the oven to 350°.
  2. Cream the peanut butter and honey in a bowl.
  3. Beat in the baking powder.
  4. Add the egg.
  5. Mix until it is all well combined.
  6. Spoon onto parchment paper (small cookie size)
  7. Roll the ball into white sugar.
  8. Bake in the oven 10-12 minutes.
  9. Take the tray out of the oven and let the cookies rest for at least five minutes. While cooling - use fork tongs to make design on cookies
  10. Carefully transfer them to a cooling rack.
 


Thursday, December 20, 2012

Chicken Parmesan


Chicken Parmesan

I tweaked this recipe just a little. I used olive oil instead of butter for browning the chicken. I also used a gluten free pasta sauce - instead of making my own. I served it with steamed green beans for a wonderful dinner.  My family ate it before I could get a picture - will take one next time. 

Ingredients

  • 4 chicken breasts boneless, skinless (1 to 1½ lbs total)
  • 2 cups blanched almond flour
  • 2 eggs whisked
  • 6 tablespoons salted butter ( used olive oil)
  • 14 ounces Organic Tomato Paste   (I used Gluten free pasta sauce)
  • 2 cups water
  • 1 teaspoon Herbes de Provence
  • 6 cloves garlic sliced
  • 16 ounces mozzarella cheese

Directions

  1. Cut chicken breasts in half for thinner cutlets; pat dry
  2. Dip cutlets in egg, let excess run off then coat with almond flour
  3. Melt butter over medium heat; then sauté chicken cutlets until deep golden brown on both sides
  4. Remove chicken and drain on paper towel
  5. For tomato sauce combine tomato paste, water, Herbes de Provence and garlic in a pan; simmer for 15 minutes
  6. Place ½ cup tomato sauce on bottom of a 7 x 11 inch baking dish
  7. Spread cutlets out in a single layer; cover with remaining tomato sauce, then layer with mozzarella
  8. Bake at 400° for 10 minutes
  9. Serve
Course: Main Course
Cuisine: Italian
Gluten Free

Sunday, November 25, 2012

Oatmeal Banana Pancakes

I am experimenting with some wheat free recipies.  Most will be gluten free as well, but what I am focusing on is reducing wheat consumption.  One thing I have learned is make sure all your ingredients are produced in a gluten/wheat free environment - you do not want cross contamination.  Check baking soda and baking power. 

This is an adaption from my Whole Wheat Banana Pancakes.  I tried using Oat flour instead.  The first one came out very flat, so I added xanthan gum and they turned out great.  One problem I came across is that the batter thickened up a bunch while cooking the pancakes.  Next time I will only use 2 cups of oat flour. 

The good news is that they turned out fantastic. 

Oatmeal Banana Pancakes

Adapted from www.100daysofrealfood.com
Serving Size:  1 pancake
Weight Watchers: 

Ingredients

  • 2 ½ cups Oat Flour (make sure it is not produced in a plant that contains wheat)
  • 2 tbsp xanthan gum
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 tablespoon honey
  • 2 large eggs, lightly beaten
  • 1 ¾ cups milk
  • 2 tablespoons unsalted butter, melted + butter for frying
  • 2 ripe bananas, mashed
  • 100% pure maple syrup for serving

Directions

  1. In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, and salt.
  2. Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not over mix.
  3. Gently fold the mashed bananas into the batter with a spatula.
  4. Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle. I used a 1/4 cup batter per pancake.
  5. When the pancakes have begun brown on the bottom, flip them over to cook the other side.
  6. Serve with warm maple syrup and a side of fruit. And don’t forget to freeze the leftovers for another day!

Thursday, November 15, 2012

I Am Thankful

I have seen many posts on facebook about what they are thankful for. I love this thought - but wished people would do it everyday.  When we focus on what we are thankful for - our brains are not as focused on what we are not thankful for.  We live in a world full of gripers, complainers and so many people who want to blame everyone instead of taking responsibility for the problems in their lives.  I have to admit that I am guilty of it also.  However, I really try to search for the positive in every situation - even if it is an opportunity for improvement in my life - even if the situation is hard. 

This post is going to be ongoing - I plan to update it regularly.  This is just what I thought of in 20 minute this morning. 

  • I am thankful for a cup of warm coffee on a cold morning.
  • I am thankful for rowdy, noisy, at times frustrating boys - because they are here.
  • I am thankful for autism, because it helps me see the world differently.
  • I am thankful for wheelchairs because it allows my mom to still go shopping with me.
  • I am thankful for technology that allows my husband to work with a great company based in New York, all from our home office. 
  • I am thankful for open hearts and minds.
  • I am thankful for a husband, who loves me and honors me despite all my flaws.
  • I am thankful for my heating pad.  It helps relax my tired muscles at the end of the day.
  • I am thankful for sons who will go get me another cup of coffee - just cause they know I like it.
  • I am thankful for a family who will give me big hugs and say thank you for meals I prepare - even when a new recipe fails. 
  • I am thankful for forgiveness - because I need it all the time.
  • I am thankful for learning new things - it keeps life interesting.
  • I am thankful for cell phones.  It helps me keep up with our crazy schedules.
  • I am thankful for Jon's iPhone as it is a perfect thing to take away when needed. 
  • I am thankful for X-Box live.  I love cooking in the kitchen and hearing Jon share his faith with people he does not even know.
  • I am thankful for a mother-in-love who knows the beginning of school is stressful - so she makes a few dinners - so I don't have to cook that night.
  • I am thankful for ear buds - two teens in the house - enough said.
  • I am thankful for spellcheck - because I cannot spell. 


Tuesday, November 13, 2012

Homemade Applesauce

I have not tried this yet, but wanted to go ahead and post it so I do not lose the recipe.  I bet it would be fabulous with cinnamon. 

Easy Homemade Applesauce

Serves:
Serving size:
Weight Watchers:

4 (peeled, cored and chopped) apples
2 tablespoons water
1 teaspoon lemon juice

Place in medium saucepan.
Cover and simmer for 15 minutes until soft.
Mash with the back of a fork or pass through a food mill.
Keep covered in the fridge for up to one week.

Sunday, November 11, 2012

Thieves Household Cleaner


As many of you know I am now eating minimally processed food free at home, and now I am trying to become minimally chemical free.  This comes in the area a medicine (both prescription and over the counter) and environmental (cleaning products).  This is a very slow process.  I am taking my time, learning about each oil and trying it.   Mostly to replace OTC medicines right now.  This journey actually began 6+ months ago with a large scale research project.  All of this led me to a company called Young Living.  To read the whole story go to my page entitled Young Living Essential Oils.

Thieves Products


Last Saturday (11-3-12), I received another order of essential oils and in it came Thieves Household Cleaner.  I only bought the 14.4 oz bottle so I could see if it would work.  I had to try it.  I love my Thieves Lozenges and my Thieves Essential oil so now it was time to give this a try. 

Now for a back story.   I have a had time with most cleaning products.  I can feel them burning my lungs and throat.  They make me cough and feel horrible.  Many times, I feel like I need to leave the house just to breath.  So cleaning with products has fallen on Scott. 

Thieves Household Cleaner 14.4 oz
I bought two spray bottles (one for home and one for school), and mixed the Thieves Household Cleaner with filtered water. 


I actually started here at home before taking it into my school. It had to work on me and my two boys as all of us have fall seasonal asthma so we were a good test market. I used it in my bathroom on one sink - did pretty good! I am impressed - took off soap scum and residue. No coughing, no wheezing, no burning, no yucky feeling. After no problems for a couple of days, I took it to school. 


I used it immediately.  Some of my tables were sticky, so normally I would have to use a Clorox wipe (which make me wheeze and my eyes burn and water and just feel yucky - but it was all I had).  I cleaned all the tables and door handles with it.  No coughing, no wheezing, no burning, no sick feeling.  Easy to use and my room smelled wonderful.  I also LOVE the smell of thieves - as do my kiddos.   I always have my Thieves Essential Oil on right now to help keep me from getting all the germs that walk into my class.  It is funny - the kiddos come up to me and say "You smell so good" and sniff me (remember they are 5).  Maybe they will get the benefit from me wearing it.  OK back to the cleaner.  It worked like a charm.  There was sticky leftover juice (from the day before) mixed with whatever they clean the tables with left on one of the tables and some stuck on glue residue.  Cleaned it with no problem.   Now I have something to replace the Clorox wipes.  Everyone who walks in my room, loves the smell. 


This morning, I woke up and counters had not been wiped down.  Normally I would wipe down with water and have Scott use cleaner on it later.  I thought - lets give it a try on a much larger scale.  I got my Thieves bottle that I had made earlier in the week and sprayed one counter down liberally.  No coughing, no wheezing, no burning, no yucky feeling.  OK - I decided to try the rest of the kitchen - NO PROBLEMS and it cleaned like a charm. I even used it on my glass top stove.  What was even better is I loved smelling the cleaner as I cleaned. 


Thieves Household Cleaner 64 oz
My take on the product - I have a love/ hate relationship with it.    I love it cleans without making me (or my family) sick.   I love that it actually works.  I love the smell.  I hate it because  I will have to start cleaning more now that it does not make me sick. 

Guess I will buy the bigger bottle next time.  

Coming soon - my take on the Thieves Lozenges, Thieves Essential Oil and Thieves Mouth Wash. 



Sunday, November 4, 2012

Sausage Pancakes



Sausage Pancakes

Source: Adapted from Plain Chicken
Course: Breakfast

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 1/4 cups milk I used fat free
  • 1 egg
  • 3 tablespoons butter melted
  • 1/2 lb sausage cooked and crumbled (I use my own turkey sausage recipe)
  • cooking spray I my use olive oil pump
  • butter for serving
  • syrup for serving

Directions

  1. In a large bowl, sift together the flour, baking powder, and salt.
  2. Make a well in the center and pour in the syrup, milk, vanilla, egg and melted butter; mix until smooth.
  3. Spray griddle or frying pan with cooking spray and heat over medium high heat.
  4. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  5. Sprinkle approximately 1-2 Tbsp sausage on top of pancake.
  6. Brown on both sides.
  7. Serve hot with butter and syrup.
I tried making these as a baked pancake - turned out well.  I cooked them for app 25 minutes (until center comes out clean with a fork). 

Saturday, November 3, 2012

Pumpkin Pie Coffee Creamer


There will be a lot of sweetness from the raisins. But once the creamer is in the coffee, you may actually need a bit more sweetness, depending on your tastes. That’s where the maple syrup comes in. You can add it to your creamer or simply to your coffee either way.

Ingredients

  • 1 cup unsweetened almond milk
  • 1/2 cup raisins
  • 2 tbsp. pumpkin puree
  • 1/4 tsp. pumpkin pie spice no sugar added
  • 1/2 tsp. vanilla extract
  • Maple syrup to taste optional

Directions

  1. In a medium mixing bowl, combine the milk and raisins, cover the bowl with plastic wrap and set in the fridge overnight.
  2. In the morning, strain out the raisins from the milk.
  3. Using a blender or immersion blender, blend in the rest of the ingredients
 
Source: Gracious Pantry

God has been Working on Me



It is always amazing to me how God puts people in our lives. Some are there to plant seeds and others are there to help cultivate things He wants you to know.

So is my journey with essential oils. I have had many planters, but three come to mind right now Kristen, Tage and Shelli. I respect these threeladies a great deal - so I read and listened to statements, testimonials, and facebook posts about their journeys and that planted the first seeds. However,I was not ready to hear it yet!

Then I started my journey to rid preservatives, chemicals and most processed foods from my lifestyle. That process started to change my perspective on many things in the world around me. I read books that told me about my body being a temple of God and learned a great deal about myself, my relationship with food and my relationship to God. It took me to blogs of others who had been on this journey longer than me. As I leaned about how to change my diet, God wanted me to share my journey (good, bad and ugly) - which is where this blog began.

As I followed the food blogs, learning more and more everyday, I started to hear about essential oils. Again - not ready yet, but something was starting to stir in my mind and spirit.

Then the watering of my seed about chemicals we put in our bodies in the form of medicines (both over the counter and prescription) began and my heart and mind began to open to essential oils. I came across many people talking about essential oils and the great success they are having with them dealing with many health issues - without the use of medicines that many times do more harm than good. Then I began to learn more about the effects of medicines on our bodies - some of them without us knowing about those harmful effects for many years. Then the research began.

This research led me to two companies. Both offered similar products, however, I did not know anyone personally (so I thought at the time) who used them. Then I got a facebook invite to a Young Living Essential Oils training class at the house of someone I highly respect and trust- Kristen. This was one of the two companies I had researched. Unfortunately, I could not attend that class - but my curiosity was tickled and started asking questions one night on facebook chat with Kristen. She gave me more information to read and shared how it had impacted her family. I prayed for God to lead me in the right direction for my family. Then I felt peace in my spirit that let me know - it is time.

I received my oils and began to play with them. I still was not sure what to do - so I played. That is when peppermint became a new friend - it took my headaches away! I get a lot of headaches - so this was the perfect oil to learn with.

Then Kristen offered another beginner class at her house. I did not care what I had to do - I would be there. I needed to learn!! Ladonna Beals was leading the class and I came in with no voice (which I had been battling with for over a month). I learned Ladonna would have her scanner there, so I texted Scott and had him and the boys meet me at Kristen's house early so we could all be scanned. I still have so much to learn about what that means - but give me time and I will have it figured out too.

I took what I learned at that class and began to apply it for my allergies, headaches and asthma. I have successfully made it through a few headaches, one major migraine and one asthma attach without medicine (or the ER - for the migraine) - only oils. My voice has come back and I have now had my first week since school started where I have a voice on Friday!

After I signed up, received my first set of oils, my friend Tage facebooked me and talked to me more about her journey and that is when I learned she was using Young Living Essential Oils. Then last week, Shelli posted on Facebook that her massage therapist convention was in town and they were offering free chair massages. Those knowing me - I love free! My neck had been hurting, so I went to see if they could help work out the kinks in my neck. There I learned Shelli uses Young Living Essential Oils. Those who planted the seeds, were using the company I was led to. They planted and when the time was right - that seed started to sprout.

I am now beginning a new step in my journey to getting healthy. This one involves reducing my use of over the counter and prescription medications. This one will stretch me a great deal. This will be a slow process. There is soooo much to learn.

I am a teacher and have a teacher's heart. I signed up with Young Living as a distributor - to be honest to get the discount. However, I am feeling led to educate people (not sell) on how to have a healthy lifestyle both with food and without the overuse of over the counter and prescription medications. Problem for me - I have a lot of learning to do first!!!!! So for now I share with my friends what has worked and is working for me and that changes everyday as I learn something new.

If you are interested in learning more about Young Living Essential Oils, please talk with me. I have a lot to learn - and if I do not know the answer to your questions - I know someone who does.

If you are interested in ordering oils, I have a link on the Young Living icon, that will take you to the website. You will need a sponsor id and and enroller id number. I have my number at the top of this page - you use it for both. You can sign up as a distributor or customer, the page will explain the benefits of both. As I said before, I am not here to sell anything, but to help those who want to know more.

If you need help, let me know and I will share what I have learned - which is constantly changing as I learn more.

In Him,
Kim

Friday, November 2, 2012

Cheesy Beef and Rice

Cheesy Beef and Rice
Serves: 14
Serving size: 1/2 cup
Weight Watchers: 3 pp+ (7 if you do 1 cup)

Ingredients:
  • 1 cup long grain brown rice (I used a box of brown rice)
  • 1 lb ground beef
  • 3 T. minced onion, or fresh chopped onion
  • 1/2 t. garlic powder
  • sea salt, to taste
  • 1 cup sour cream
  • 1/3 cup milk
  • 1 cups shredded cheddar cheese
  •  

Instructions:
  1. Cook rice
  2. Brown ground beef with onion and garlic powder.
  3. Mix with rice and salt well.
  4. Stir in sour cream and milk.
  5. Spread into a casserole dish.
  6. Sprinkle cheese on top.
  7. Cover well and freeze.

To bake: Thaw casserole on counter all day. Place uncovered in a 350 degree oven for 30 minutes, or until bubbly.

From:  Heavenly Homemakers

Saturday, September 29, 2012

Helpful or Hurtful


“There is only one who is perfect!” -Mary Jo

“Even though it hurts – I just do it.  When I wake up and it hurts – I go!   I think of it as a matter of life or death.”  -Sherri

“Are you helpful or hurtful?” -God

This is just what I needed to hear today!  My journey has been far less than perfect recently.  It seems so easy to fall back into old habits.  I can use one excuse after another but the simple fact is – I stopped doing what I know I need to do.  I have been eating things I know are bad for my body (let’s just say – my car thinks if you get in it at night – time to go Brahms’).  , slowed down stopped tracking, stopped walking, not planning for eventful evenings (eating out way too much) – basically – not working the plan.  The result – weight is creeping back on. 

I am not beating myself up – I am doing a self-check, and with ofi’s  (pronounced-  / oh-f-ee-z/   - opportunities for improvement) I also need to look at the positives.  I am still eating minimally processed food free – when I am at home.  I have memorized my bread machine bread recipe (we have not purchaced bread from the store since spring break).  My family is still on board with this lifestyle and loves when I try new recipes – in fact they encourage me to try new ones.  I only drink coffee, water and tea.  I keep junk food out of my house. 

I have looked at the ofi’s, looked at the things I am doing right.  Now it is time for an action plan.  I made a deal with Tammy from my Weight Watchers group.  We are going to hold each other accountable for one thing this week.  She is going to weigh and measure everything; I am going to track everything.  That is a great place to start!  In addition, I am increasing my water intake. 

I started writing this blog entry then needed to start breakfast.  While I was cooking, the words Helpful or Hurtful kept coming into my head. Let’s back up a little.  These are words I use in my classroom.  I read a book this summer that talked about young children not making connections with behavior and choices (good choices/ bad choices).  It was suggested in the book that you ask if their behavior was helpful or hurtful.  It has made a major impact in my class – no one wants to be hurtful.  I need to look at my journey in the same light.  Is what I am doing, not doing, eating, not eating – is it being helpful or hurtful to me?

 WOW! 

It is easy to say I made a bad choice – however, it is HARD to say I am being hurtful to myself.  From now on, I am going to look at my decisions based on – is it helpful or hurtful.  This is going to make me think a lot more about the choices I make. 

Chocolate Chocolate Chip Muffins

"This is the best thing I have ever eaten!" Daniel Kirkpatrick.

I have to agree - these are wonderful.  Glad I decided to make them into mini muffins.  These will be a great 2 pp+ snack when I need a chocolate fix.  Next time I may try dark chocolate cocoa. 

Chocolate Chocolate Chip Muffins
Makes 12 muffins
Serving Size:  1 muffin
Weight Watchers:
If using coconut oil or butter:  4 pp+
Using applesauce as a replacement for butter:  3 pp+
Mini Muffins:  2pp+ for one, 3 pp+ for two (using applesauce)

Ingredients:
  • 1 1/2 cups whole wheat flour
  • 1/3 cup honey
  • 1/4 cup cocoa powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1/4 cup melted cocunut oil or butter (applesause is a good replacement)
  • 2/3 cup milk
  • 1 egg
  • 1/4 cup chocolate chips (click link to a very easy recipe) I used Enjoy Life, semi sweet chocolate chips that I found at Kroger

Instructions:
  1. Preheat oven to 400°
  2. Stir together dry ingredients.
  3. Mix in coconut oil, milk and egg.
  4. Fold in chocolate chips.
  5. Scoop into 9-12 paper lined muffin tins. (or 24 mini muffin tins)  
  6. Bake at 400° for 20 minutes.  (15 for mini muffins)

You can also make this into a quick bread…just spread the batter into a buttered loaf pan and bake at 350° for 50 minutes! 

These are so good - I better stick to mini muffins - portion control.

From:  Heavenly Homemakers

Sunday, September 23, 2012

Layered Cheesy Salsa Enchiladas



This is by far one of the easiest dishes to make.  Even Scott could do this one.  Everyone loved it and can easily be done at the last minute. 

Layered Cheesy Salsa Enchiladas

Servings: 8
Serving size: 1/8 of dish
Weight Watchers: 6 pp+ (if you dived into 6 = 9 pp+)
Serves: 8

Ingredients

  • 1 pound ground beef
  • sea salt to taste
  • 2 cups salsa
  • 2 cups shredded cheddar cheese divided I use white cheddar
  • 8 whole wheat flour tortillas (or corn tortillas)  I used corn tortillas from Trader Joes

Directions

Add baby carrots, fresh fruit salad and corn
 for a wonderful 8 pp+ meal
  1. Brown meat.
  2. Stir in salsa and 1/2 cup of cheese.
  3. Lay 4 tortillas in the bottom of a 9×13 inch baking dish.
  4. Spread half of meat mixture over tortillas.
  5. Layer again with the 4 remaining tortillas.
  6. Spread remaining meat mixture over tortillas.
  7. Top with 1 1/2 cups cheese.
  8. Bake uncovered at 350° for 20-25 minutes.
  9. Freezing Instructions:
  10. Cover dish well and freeze.
  11. Thaw and bake as directed above.
  12. Or, if the enchiladas are frozen, bake in a 250° oven for one hour, then at 350° for another 30 minutes or until cheese is bubbly.

Whole Wheat Pumpkin Chocolate Chip Muffins


Fall is upon us!  With fall comes pumpkin foods.  Today I tried a new pumpkin muffin recipe that has chocolate chips in them.  I used Enjoy Life semi sweet chocolate chips.  They are fabulous and the ingredients are not scarry!  Not only that - I don't have to make them!  I got them at Kroger, but they are a little cheaper on Amazon - so I will buy them there from now on.  I will also watch for sales online and buy in bulk! 

Whole Wheat Pumpkin Chocolate Chip Muffins
Makes 24
Serving size:  1 muffin
Weight Watchers:  4 pp+ per muffin

Ingredients:
  • 3 cups whole wheat flour (I used white whole wheat)
  • 3/4 cup honey
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 4 eggs
  • 2 cups pureed pumpkin (or one 16 ounce can)
  • 1 cup applesauce
  • 1 cup chocolate chips (I prefer either homemade chocolate chips or soy free chocolate chips)
Instructions:
  1. In a large mixing bowl, stir together all dry ingredients.
  2. Add eggs, pumpkin and oil. Mix well.
  3. Fold in chocolate chips. Spoon batter into 24 paper lined muffin cups. Bake in a 400° oven for 16-22 minutes or until the muffins are golden brown.

Adapted from:  Heavenly Homemakers

Saturday, September 22, 2012

Dough Recipe


Can be used for poptarts, pigs in a blanket, pizza pockets!

Makes: 12 or 32 (depending on what you are making)
Serving size: 1
Weight Watchers:
if making 32 - 2 pp+
if making 12: - 5 pp+

Source: adapted from Heavenly Homemakers

Ingredients
  • 3 1/2 cups whole wheat flour I used white whole wheat flour
  • 1 teaspoon sea salt
  • 1/4 cup melted butter
  • 1 cup plain yogurt (I used greek yogurt)
  • 1 cup unsweetened applesauce

Directions

  1. Mix flour, salt, applesauce, butter and yogurt together.
  2. Knead ingredients together on a floured countertop until the dough is ready to be rolled out.
  3. Use a floured rolling pen to roll the dough to a 1/8 inch thickness.
  4. Use a knife to cut the dough into 12 or 32 rectangles.
  5. Add fillings (remember to add points for fillings

Healthier Pigs in a Blanket



Healthier “Pigs in a Blanket”

Makes 32
Serving size: 1Pig in a blanket
Weight Watchers Points: 2 pp+ plus hotdog and cheese, mine came out to be 3 pp+ each
I love the original recipe from Heavenly Homemakers. However, the Weight Watchers point value and total fat was WAY too much. I decided to adapt it. I like my adaption even better! The dough recipe can even be made into pizza pockets and pop tarts! YUMMM!!!

I made these with cheese this time, next time I probably won't. 

These warm up great as leftovers and can be frozen. (I’d bake them first before freezing, then pull them out and rewarm them in the oven for a few minutes.)

 
Source: Heavenly Homemakers

Ingredients

  • 3 1/2 cups whole wheat flour I used white whole wheat flour
  • 1 teaspoon sea salt
  • 1/4 cup melted butter
  • 1 cup plain yogurt I used greek yogurt
  • 1 cup unsweetened applesauce
  • 16 beef hotdogs cut in half I buy Applegate Farm Beef Hotdogs from Azure Standard
  • 32 small pieces of cheddar cheese (optional)

Directions

  1. Mix flour, salt, applesauce, butter and yogurt together.
  2. Knead ingredients together on a floured countertop until the dough is ready to be rolled out.
  3. Use a floured rolling pen to roll the dough to a 1/8 inch thickness.
  4. Use a knife to cut the dough into 32 rectangles.
  5. Place one piece of cheese (if desired) and one hotdog half on each rectangle
  6. Roll it up and place it on a well buttered baking dish.
  7. Bake at 350° for 30 minutes or until the crust is lightly browned.
 

Saturday, September 8, 2012

Lemon Muffins


When I made these this morning, I made 12 instead of 20.  I did not read the recipe correctly.  If you make 12 - they are 4 pp+ each.  These rise more than I thought.  Making 20 of them will be the perfect size.

Clean Eating Lemon Muffins

 
Makes:  20 muffins
Serving Size:  1 muffin
Weight Watchers:  2 pp+

Ingredients

  • 2 cups whole wheat pastry flour
  • 2 tsp. baking soda
  • 1 egg
  • 1/2 cup honey
  • 3/4 cup non-fat milk (use only 1/2 cup if you are adding frozen fruit like blueberries) – Soy milk or almond milk works as well.
  • 1 tbsp. lemon juice
  • 4 tbsp. fresh lemon zest
  • 3/4 cup unsweetened apple sauce
  • Note: Remember. If you use fresh fruit don’t make any other adjustments. Just add the fruit. However, if you are using frozen fruit, reduce

Directions

  1. Preheat oven to 350 degrees F.
  2. Line your muffin tin with cupcake papers or spray the tin with an olive oil mister.
  3. In a medium mixing bowl, whisk together your flour and baking soda.
  4. In a large mixing bowl, blend the rest of the ingredients using a whisk.
  5. Add the flour to the wet ingredients a little at a time, whisking as you go.
  6. Pour into your muffin tin. Fill up the cups only half way.
  7. Bake for 20 minutes or until a toothpick poked in the middle of a muffin comes out clean.
  8. Note: Remember. If you use fresh fruit, don’t make any other adjustments. Just add the fruit. However, if you are using frozen fruit, reduce the milk by 1/4 cup.
Amount Per Serving

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