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.

Saturday, April 28, 2012

Pumpkin Spice Mini Muffins

Very yummy!! - I now double this recipe because I can use a whole can of pumpkin.  That means less measuring for me.  These also freeze well.  So make a batch to eat and a batch to freeze. 

Pumpkin Spice Mini Muffins
Makes approx 36 mini muffins
36 muffins = 1 pp+
24 muffins = 2 pp+
Ingredients:
  • 1 3/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 3/4 of a medium sized banana, mashed
  • 1/4 cup olive oil (applesauce)
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 3/4 cup canned plain pumpkin (not pumpkin pie filling) - when doubling this recipe use the whole can
  • 1/2 cup skim milk


Directions:
  1. Preheat oven to 350 degrees. Mix together flour, baking powder, baking soda and spices in a large bowl.
  2. In a separate bowl, whisk together mashed banana, oil, honey, vanilla extract, pumpkin and skim milk until blended well.
  3. Stir dry ingredients into wet ingredients in three batches. Do not overmix. Spray a 24 count mini muffin pan with non-stick spray and fill the cups to the top. Bake for 8-10 minutes or until a toothpick inserted in the center comes out clean.


Adapted from:  Iowa girl eats

Season Salt

Season Salt
 
Ingredients
1/2 cup each...
  • table salt
  • ground black pepper
  • onion powder
  • garlic powder
1/4 cup each...
  • chili powder
  • paprika
  • dried parsley
  • crushed red pepper flakes
  • cayenne powder
  • ground cumin


Directions:


  1. Mix all spices in a medium bowl until well combined, or pulse a few times in an electric food processor.
  2. Pour into an airtight jar, label with ingredients and store in a cool, dry place away from sunlight.
  3. Stored properly, this spice will keep for up to three months and can be used in a variety of meat and vegetable dishes (steak, ground beef, chicken, pork, fish, potatoes, sauteed seasonal vegetables, etc.).


From:  http://www.thecomfortofcooking.com/

Sunday, April 22, 2012

Rainbow Fruits and Vegetables

Yesterday at my weight watchers meeting we discussed eating a rainbow of fruits and vegetables.  We were also challenged to try some new fruits and veggies we have not had before and to re-try some we did not like in a new way.  My first thought was to find a list of different fruits and veggies by color so that I could have an easy reference.  Well, here is what I have so far.  It is by no means a complete list and I will update as I find some that are missing.  Please let me know if there are some you see missing. 







Rainbow List of Fruits and Vegetables by Color
REDFruits: Apple, Cherry, Cranberry, Guava, Mangoes, Nectarines, Persimmons, Pink Grapefruit, Pomegranates, Raspberry, Red Grapes, Strawberry, Watermelon
Vegetables: Beet, Radish, Red Cabbage, Red Peppers, Red Potato, Rhubarb, Tomato

ORANGEFruits: Apricots, Cantaloupe, Mango, Oranges, Tangerines
Vegetables: Carrot, Pumpkin, Sweet Potato, Yam

YELLOWFruits: Yellow Apples, Lemons, Mangoes, Papayas, Peaches, Pears, Pineapple, Yellow Watermelon
Vegetables: Butternut Squash, Corn, Rutabagas, Yellow Peppers, Yellow Summer Squash, Yellow Tomatoes


GREENFruits: Green Apples, Green Grapes, Honeydew Melon, Kiwi, Limes
Vegetables: Artichokes, Asparagus, Avocados, Broccoli, Brussels Sprouts, Cucumbers, Greens, Green Beans, Green Cabbage, Green Lettuces, Green Onions, Green Peas, Green Pepper, Kale, Spinach, Zucchini


PURPLE/BLUE
Fruits: Blackberries/Raspberries, Blueberries, Figs, Plums, Prunes, Purple Grapes, Raisins
Vegetables: Eggplant, Purple Cabbage


Wednesday, April 18, 2012

Gratituesday


Today I am grateful for a beautiful spring day. 

Yesterday, Tuesday, I had to privilege to take 18 kindergarteners to the zoo.  Their excitement was over the top.  It was the most beautiful spring day – light breeze, high in mid to upper 70’s, and a beautiful sun and blue sky. 

We have such devastation and tragedy recently in the US due to violent tornadoes.  Some have died and many, many homes and lives have been changed.  Recently we had 16 tornadoes hit the Dallas/ Fort Worth metroplex.  I was teaching that day and had to take my kindergarteners into another room (my room has a window) for duck and cover – real not drill this time – though the kiddos did not know.  It was a scary and peaceful few moments.  Scary because you didn’t know what was going to happen, peaceful because I serve a God who is in control and not matter what happened – it would work out for His glory in the end. 

And it did.  Were people lives disrupted? – YES!  But I am not referring to the people with property damage.  HIS people had their busy lives disputed, so that they could minister and serve those who needed help.  Our local Christian radio station was at grocery stores and fast food establishments taking donations, neighbors helped neighbors, churches organized and began the clean-up process, people cooked food,  high school football teams from out of town came to help, and all of His people prayed – both with those who were directly affected and privately.  All of this was done in the name of Jesus.  They gave him all the Glory. 

We all live busy lives – we are too busy to do some things.  But when this tragedy hit – busy lives were disrupted and they just served.  That is a blessing and reminder that we all need to slow down.  We miss many service opportunities because we are too busy.  When it is important enough, we change our schedules and disrupt our busy lives. 

Thank you God for the beautiful spring day and thank you for the hearts of wonderful people who are willing to serve in your name.

Join us for Gratituesday at Heavenly Homemakers!

Tuesday, April 17, 2012

Banana Bread Muffins


These were another hit!  The recipe made 18 muffins and there were only 3 left! 

Banana Bread Muffins
Yields:  18 muffins
Serving Size:  1 muffin
Weight Watchers:  3 pp+

Ingredients:
  • 2 ¼ cup whole-wheat flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 ripe bananas, mashed
  • ¼ cup plain yogurt
  • ¼ cup honey
  • 2 eggs
  • 1/3 applesauce
  • 1 teaspoon vanilla

Directions
  1. Preheat oven to 350 degrees F and grease pan.
  2. Whisk together the flour, baking soda, and salt.
  3. In a separate bowl mix mashed bananas with yogurt, honey, eggs, oil, and vanilla.
  4. Fold the banana mixture into the flour mixture until blended. Do not over mix.
  5. Pour batter into prepared pan..
  6. Bake large loaf for 40 – 50 minutes or until it comes clean with a toothpick.
    For muffins - bake 15 - 20 minutes or until toothpick comes out clean



Sunday, April 15, 2012

Change Your But to So

Moving from Excuses to Action


How much of our lives do we spend making excuses?  I don't know about you, but I do it all the time.  In fact I found myself doing it yesterday to Cassie (my ww leader). 


As most of you know I am on a journey to a healthier lifestyle.  Part of that is losing weight and the other is moving to a real food/ clean food way of life. 


The first part of my journey I focused my attention mostly on weight loss and slowly moving toward removing processed foods from my life. This consumed most of my free time.  During spring break we made a major leap in our journey to remove most processed foods from our lives.  Since that time, my main focus has been finding and trying new recipes.  The problem is that I did not balance it with the portion control/ points of weight watchers.  I quit tracking and as a result - weight is creeping back on. 

I felt I needed a little background before telling the rest.  Now back to excuses:  Here is what I told Cassie on Saturday:  "I have not been tracking BUT I have been focusing on finding real/clean recipes and learning how to cook them."  EXCUSE, EXCUSE, EXCUSE

Then we went into the meeting and it was about having a plan B - primarily focusing on exercising, but it applies to all areas of our lives. We discussed, what is your plan B.  When things don't work out like you have planned, what is your plan B.

One member (lifetime) made a very powerful statement during the discussion.  She said that she had multiple exercise videos, hand weights, yoga videos, gym membership, etc.  Here is the powerful part:  She said she set it up so that she had NO EXCUSESWOW!

Then Cassie started giving scenarios of excuses:
I was going to walk but it rained.
I was going to go to the gym, but I had to work late.
I was going to cook at home, but the traffic was bad and we have to get to soccer.
I was going to exercise, but I have to take the kids to basketball.
I was going to go walking , but my friend backed out.

Then it hit me - my excuse I had given her just 10 minutes earlier:  "I have not been tracking BUT I have been focusing on finding real/clean recipes and learning how to cook them."

Then I thought - all you need to do is change the BUT to SO and solve the problem.  When we do that we move from excuses to action.  

I was going to walk, it rained, SO________.
I was going to go the gym, I had to work late, SO _________.
I was going to cook at home, traffic was bad and I had to get the kids to soccer SO ______.
I was going to exercise and I have to take the kids to basketball, SO ________.
I was going to go walking, my friend backed out, SO _______.

What will your plan B - be? 

This applies to me also.  Here is my excuse that I changed to action:

I have not been tracking, I have been focusing on finding real/clean recipes and learning how to cook them SO now I will have to balance both.  I will track my breakfast, lunch and snacks in the morning while I am drinking my coffee.  Then all I have to do it put in dinner. 

Here is another one from me:
I was going to cook at home, traffic was bad and I had to get the kids to soccer SO I will use one of my emergency meals in the freezer. 

Or this one:
I was going to exercise, I have to take the kids to basketball, SO  I will walk in the gym or outside while they practice. 
As you can see, I make excuses also.  I need to spend some time developing some plan B's.  Then I have them in my bag of tricks and I do not have to think of them.


Too tired - I know I am going to be tired a lot.  Cook meals ahead so there are no excuses.  Exercise - I know I always feel  better after - so suck it up and do it (phrase commonly heard from the mouth of my 15 year old)
Worked late - There are going to be days I have to work late.  Same as with tired - cook ahead. Exercise - walk while food is cooking or heating
No time - have emergency meals prepared ahead of time and try to go on a small walk if I do not have time for anything else.
I don't feel good or I am sick - emergency meals or meals cooked ahead solve that problem - Exercise - rest your body and give it time to heal.


The key is planning for situations before it occurs!   I need to fill my house, life and brain with all the tools I need. Then I have a bag full of tricks that I can pull out when I need them.  Then I have NO EXCUSES

I have a PLAN B - Do you?

Tuesday, April 10, 2012

Whole Wheat Mac and Cheese

This was very good!  Next time I will probably reserve a little cheese and sprinkle it on top of each serving. 

Whole wheat Mac and Cheese
yields - nine 1/2 cup serving
Serving size: 1/2 cup
Weight watchers:  3 pp+

Ingredients
  • 1 ½ cups of dried whole-wheat macaroni noodles, boiled according to package directions
  • 2 oz light cream cheese
  • 1/2 - 1/2  cup milk
  • 1 cup grated cheese (you can use any type of cheese - I used half medium cheddar and half Monterrey Jack)
  • Salt and pepper to taste
  • Optional topping: grated Parmesan cheese or whole-wheat breadcrumbs

 
Directions
Cook pasta according to directions
  1. Stir in cream cheese
  2. Stir in cheese
  3. Add milk
  4. Season with salt and pepper
  5. Serve immediately and enjoy!

 



 

 

 

Gratituesday

For readers of my blog - I love reading different blogs.  One of my favorites is Heavenly Homemakers.  She has a regular Tuesday post that focuses on gratitude.  This morning I felt led to begin posting here and linking to her blog what God is doing in my life! 

Join us for Gratituesday at Heavenly Homemakers!


Gratituesday!

There are so many things I am grateful for - things God is doing in my life. However, the thing I am most grateful for today is the empty tomb.  I looked at my boys last night and thought, how could God send His Son?  How could He watch what was happening and do nothing to stop it?  How could He love me so much?  Now if one of my boys was hurting, I would do whatever I could to stop it.  Beware when you hurt mama bears cubs!  I am so gratful that God loves me (and you) so much to not stop it!!!!  I am so grateful that Jesus was willing to take on the cross and grave because He loves me (and you) that much! 

Because of that love and sacrifice - I am willing to take on whatever He wants me to do!  I try really hard not to question what is happening - and many times it is not fair what others or myself have to go through.  But I have to rest in the knowledge that all will work out for His glory and know there is always  - HOPE - because the tomb is empty!

Monday, April 9, 2012

Lasagna Casserole

Lasagna Casserole
Serving size:  1 cup
Makes 9 one cup servings
Weight Watchers: 
Ingredients:
  • 1 pound ground beef
  • 4 T. minced onion, or chopped fresh onion
  • 4 cups tomato sauce
  • 1 T. basil
  • 1 T. oregano
  • 1 t. garlic powder
  • ½ t. salt
  • 8 oz. cottage cheese
  • 10 oz. pkg. whole wheat pasta (any shape)
  • 8 oz. mozzarella cheese (or cheddar, or a mixture of both)


Instructions:
  1. Pre-heat oven to 350 degrees
  2. Brown ground beef and minced onion. Drain grease.
  3. Add tomato sauce, basil, oregano, garlic powder and salt.
  4. Allow meat and sauce to simmer about 20 minutes
  5. Boil pasta according to package.
  6. Drain and stir pasta into sauce.
  7. Add cottage cheese, stirring until everything is evenly mixed.
  8. Pour into a casserole dish (9×13).
  9. Top with cheese.
  10. Bake at 350 degrees until cheese is melted and casserole is bubbly.

If you freeze this dish, be sure to allow at least a day to thaw on the counter top, or two days in the fridge before baking.

Carrot Spice Muffins

Carrot Spice Muffins

Serves: 12
Serving size: 1 muffin
Weight watchers: 3 pp+

Ingredients
  • 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt (optional)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp allspice
  • 1/3 cup honey
  • 1/2 cup buttermilk
  • 1/3 cup applesauce
  • 1/2 tsp vanilla extract
  • 1 1/2 cups grated carrots
  • 1/2 cup raisins
  • 1/2 cup dessicated coconut (shredded, unsweetened coconut) - I did not have so I omited

Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. Grease or line with paper cups a 12-cup muffin tin and set aside.
  2. In a large bowl, mix together the dry ingredients.
  3. In another bowl, mix together the wet ingredients. Add the carrots, raisins, and coconut.
  4. Combine the dry ingredients with the wet ingredients and mix until just moistened.
  5. Using a large cookie scoop, portion out the batter equally between the 12 muffin cups.
  6. Bake for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Leave muffins in tin for 10 minutes, then remove to a wire rack to cool completely.

From: Poet in the Pantry

Note:  The original recipe called for coconut oil - I was planning to substitute with olive oil.  When I calculated the points (with oil) it came to 5 pp+ per muffin.  I then substituted the oil with applesauce and it came to 3 pp+. 

Sunday, April 8, 2012

Honey Whole Wheat Bread - for bread machine

Honey Whole Wheat Bread
For bread machine

Yields:  1 loaf/ 18 slices
Serving Size:  1 slice
Weight Watchers:  3 pp+
Ingredients
  • 4 ¼ cups whole-wheat flour
  • ½ teaspoon salt
  • 1 cups warm water (not too hot or it will kill the yeast)
  • 1/2 cup unsweetened applesauce
  • ¼ cup honey
  • 2 tablespoons olive oil (or melted butter) - I used olive oil
  • 1 packet or 2 ¼ teaspoons yeast


Directions
  1. Follow your bread machine’s directions for making a whole-wheat sandwich loaf. For me that means putting in the wet ingredients first with the dry next, then yeast on top. I have an old bread machine - Welbilt ABM 2900. 

Sometimes I make my bread on the dough cycle and then bake in the oven.  I bake at 350 for 20 - 25 minutes.  Bread is done when you tap on the top and it has a hollow sound.

Adapted From:  100 Days of Real Food
  


Granola Bars/ Cereal

Granola Bars/ Cereal
Yeilds: 8 1/2 cups
Serving Size: 1/2 cup
Weight Watchers:  7 pp+

Ingredients:
  • 3 1/2 cups rolled oats (if you want bars use steel cut oats so it will stick together better)
  • 1 cup raw sliced almonds
  • 1 cup raw cashew pieces (or walnuts or pecans)
  • 1 cup unsweetened shredded coconut
  • 1/2 cup raw sunflower seeds
  • 1/2 cup raw pumpkin seeds
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon grated or ground nutmeg
  • 6 tablespoons unsalted butter
  • 1/2 cup honey
  • 2 teaspoons vanilla extract
  • Also need – parchment paper

Directions
  1. Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper.
  2. Mix the dry oats, almonds, cashews, coconut, seeds and spices together in a large mixing bowl.
  3. Heat the butter and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla.
  4. Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.
  5. Spread mixture onto prepared pan in one even layer. Bake for 75 minutes.
  6. The granola will become crisp as it cools at which point you can break into pieces (if making bars) or break it up into small chunks by pounding it in a zip lock bag (if making cereal). Store in air tight container at room temperature for up to 2 weeks.
From:  100 Days of Real Food

Simple Soaked Pancakes

Simple Soaked Pancakes
Yields: 10 pancakes
Serving Size:  1 pancake
Weight Watchers:  2 pp+
Ingredients
  • 1 cup whole wheat flour (or whatever grain you want)
  • 1 cup cultured buttermilk
  • 1 egg
  • 3 T. melted butter (or oil)
  • 1/2 t. baking soda
  • 1/2 t. sea salt

Instructions:
  1. Stir the flour and buttermilk together in a glass bowl.
  2. Cover with a cloth and leave on the counter overnight. In the morning, stir in the egg, melted butter, baking soda and salt.
  3. Whisk together, adding extra milk or buttermilk for the desired batter thickness you prefer.
  4. Cook pancakes on a well buttered, hot skillet or griddle, flipping once bubbles begin to form. (I used 1/4 cup batter per pancake)
  5. Serve with real maple syrup, applesauce, jelly, or any of your favorite pancake toppings!

From:  Heavenly Homemakers

Saturday, April 7, 2012

Italian Dressing Mix (Dry)

Italian Dressing Mix (Dry)
Serving Size:
Weight Watchers:

Ingredients:
  • 4 T garlic salt (I use 2 T. garlic powder as I don’t buy the salt)
  • 4 T onion powder
  • 4 T dried parsley
  • 2 T salt
  • 4 T sugar
  • 6 T dried oregano
  • 4 tsp. black pepper
  • 1 tsp. dried thyme
  • 4 tsp. dried basil
  • 1 tsp. celery salt

Instructions:

  1. Put all ingredients in a mason jar. Put on a lid.
  2. Shake until it looks uniform.
  3. Store in the cupboard and shake again before using.
  4.  Use within a year or so.

To prepare dressing:
Ingredients:



  • 1/4 cup white vinegar
  • 2/3 cup oil (I prefer canola or olive)
  • 2 T water
  • 2 T Italian spice mixture (recipe above)
Instructions:
  1. Mix.
  2. Store in fridge

Recipe from:  5 Dollar Dinners

Onion Soup Mix

Onion Soup Mix

Ingredients:
  • 2/3 cup dried, minced onion
  • 3 teaspoons parsley flakes
  • 2 teaspoons onion powder
  • 2 teaspoons turmeric
  • 1 teaspoon celery salt
  • 1 teaspoon sea salt
  • 1 teaspoon sucanat (or sugar if you prefer)
  • 1/2 teaspoon ground pepper


Instructions:
Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.

Use 4 Tablespoons Onion Soup Mix in a recipe in place of 1 packet of onion soup mix.    Store this in a dry, cool place.

From:  Heavenly Homemakers

Whole Wheat Waffles

Whole Wheat Waffles
Yield: 5 servings
Serving size:  1 waffle
Weight Watchers: 
oil = 8 pp+
applesauce = 5 pp+


Ingredients
  • 2 large eggs
  • 1 ¾ cups milk (I have used everything from skim milk to thick buttermilk…so whatever you have on hand should work)
  • ¼ cup oil (I used olive oil) or 1/4 cup unsweetened applesauce
  • 1 tablespoon honey
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • 1 ½ cups whole-wheat flour (I used King Arthur’s organic white whole-wheat flour)
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • Warmed 100% pure maple syrup for serving
  • Fresh fruit for serving

Directions
  1. Preheat your waffle iron.
  2. In a large mixing bowl whisk together the eggs, milk, oil, honey, cinnamon, and baking soda until well combined.
  3. Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear.
  4. When the waffle iron is hot, spray iron with olive oil spray and then ladle some batter onto the center of the iron.
  5. Follow the instructions that came with your waffle maker to know how long it should be cooked.
  6. Keep waffles warm until you finish cooking all of them.
  7. Top with pure maple syrup and fruit. Enjoy!

Perfect Salad Dressing

Perfect Salad Dressing
Serving size:  1 TBSP
Weight watchers: 3 pp+

Ingredients: 

  • 1/3 cup Olive Oil*
  • 1 tsp. Red Wine Vinegar
  • 1 tsp. Dijon Mustard
  • 1 Tbl. Lemon Juice
  • 1 Tbl. Honey
  • 1/2 clove minced Garlic (about 1/2 tsp.)
  • 1/2 tsp. dried Tarragon*
  • 1/2 tsp. dried Parsley*
  • Sea Salt
  • Ground Pepper, to taste

Instructions:
  1. Pour all ingredients into a tightly-lidded jar, and whisk or shake well to combine all ingredients.
  2. Chill at least 1/2 hour before use.
  3. Shake/whisk well before serving.

Friday, April 6, 2012

Ranch Dressing

Ranch Dressing

yeilds:12 tablespoons
serving size:  2 tbsp
Weight Watchers:  1 pp+

Ingredients:
  • 1/3 Cup Buttermilk (or Whole Milk + 1/4 tsp. Vinegar; White Wine or Apple Cider Vinegars are good)
  • 1/2 Cup Plain Yogurt
  • 2 cloves crushed or minced Garlic or approx. 1 tsp. Garlic Powder
  • 1/2 tsp. Lemon Juice (more or less, to taste)
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. ground Celery Seed
  • 1/2 tsp.  Maple Syrup (or warmed Honey, thinned enough to stir in)
  • 1/4 tsp. freshly ground Pepper
  • 1/2 tsp. dried Parsley
  • Dash of Paprika
Instructions:
  1. Combine all ingredients well with a small french whisk or in a blender.
  2. Taste, and adjust seasonings as desired.
  3. Refrigerate.

Best if made an hour or two before serving, so that flavors can meld, but can be served immediately if you’re running short on time!

Pecan Maple Breakfast Cookies

Another winner! 


Pecan Maple Breakfast Cookies


Yeilds:  20 cookies  - I made 12 larger ones
Weight Watchers: 
12 cookies - 3 pp+ / cookie
20 cookies - 2 pp+/ cookie
Ingredients
  • 1 cup whole-wheat flour
  • ¾ cup rolled oats
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup applesauce
  • 3 tablespoons maple syrup
  • 2 tablespoons butter, softened but not melted
  • 1 egg
  • ½ teaspoon vanilla
  • ½ cup chopped pecans

Directions
  1. Preheat oven to 375 degrees F and grease a cookie sheet.
  2. Whisk together the flour, oats, baking soda, and salt.
  3. In a separate bowl using an electric mixer beat the applesauce, maple syrup, butter, egg, and vanilla.
  4. While beating the mixture on a low speed add the dry ingredients until well blended.
  5. Fold in the nuts with a spatula.
  6. Drop onto prepared cookie sheet with a spoon. Bake for 8 – 9 minutes or until they start to brown.
 From:  100 Days of Real Food

Turkey Breakfast Sausage

This is the best turkey sausage EVER!!!!!!!  These are great by themselves or used with Whole Wheat Biscuits to make sausage biscuits.

Turkey Breakfast Sausage
Yeilds:  12 patties
Serving size:  1 patty
Weight Watchers:  2 pp+

Ingredients
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper (omit or reduce for less spicy sausage)
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon coriander
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1 pound ground turkey
  • 2 teaspoons canola oil - I used organic Pam spray

Directions
  1. In large bowl, mix applesauce, salt, pepper, cayenne, sage, red pepper flakes, coriander, garlic powder, and onion powder.
  2. Add ground turkey; using a light touch, mix until well combined.
  3. Use approx. 1/4 cup mixture to form each patty.
  4. Heat canola oil in skillet over medium-high heat.  - I used olive oil Pam
  5. Add turkey patties; when browned, flip over and brown other side, until juices run clear.
  6. Remove and eat right away or freeze.



TO FREEZE the cooked patties: let cool, place it in a single layer on a baking sheet and freeze. Transfer frozen patties to plastic bag. To thaw 1-2 patties, place on small plate & microwave at 50% power for 1 minute, flip patties and repeat for 30 seconds more, or until heated through.



Whole Wheat Biscuits

 My first attempt at these, I used a glass and was able to get 10 biscuits.  I tried it again and used a knife and made square biscuits - I was able to get 12 out of the dough this time.  These were good just as biscuits but was also great as a sausage biscuits using the Turkey Breakfast Sausage recipe. 

Whole Wheat Biscuits


Makes 10 - 12 biscuits
Serving size: 1 biscuit
Weight Watchers:   3 pp+ (based on 12 biscuits)

Ingredients:
  • 2 cups whole wheat flour (I used King Arthur’s white whole wheat flour)
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup cold unsalted butter
  • 1 cup fat free milk

Instructions:
  1. In a medium sized bowl combine flour, baking powder, and salt. Mix well with whisk or fork.
  2. Cut the ½ stick butter into little pea sized pieces and then mix the pieces into the flour mixture. Using a fork, try to mash the butter pieces as you mix it together with the flour until it resembles coarse crumbs. It is okay if the outcome just looks like the same pea sized pieces of butter covered with flour.
  3. Then pour in the milk and mix it all together.
  4. Knead the dough with your hands 8 to 10 times and then turn out onto a counter or cutting board.
  5. Pat it out flat with your hands until the dough is a somewhat even ¾-inch thickness (sprinkle with a little flour if necessary).
  6. Turn a drinking glass upside down and cut out biscuit rounds. 
  7. Then put them on an ungreased cookie sheet and bake at 450 degrees for 10 – 12 minutes or until lightly browned.
From:  100 Days of Real Food


Monday, April 2, 2012

PB&J Smoothie

This was a major hit with Daniel!  Scott and I thought it was very good - but not worth the points.  I knew it would not be a hit with Jon - the strawberries would mess with his stomach.  With using natural peanut butter - this is a great breakfast for Daniel. 

PB&J Smoothie
Serves:  2
Weight Watchers:  You don't want to know - 12 pp+ 



Ingredients:
1/3 cup milk
1/3 cup apple juice
1/3 cup peanut butter (natural)
1 – 2 bananas (I used 2 and they were frozen)
1 cup frozen (or fresh) berries (I used strawberries)
Optional: A handful of ice cubes if you use fresh berries

Instructions:
Mix well in a blender and serve cold with a straw.

From:  100 Days of real food


Homemade BBQ Sauce

I made this sauce today.  Instead of simmering for a few minutes - I pored over frozen chicken breasts and cooked in crockpot!!!!! yummmm!  Daniel did not like  - he said it was ok!  However, the rest of us loved it.  Served with steamed broccoli, fresh strawberries, and a baked potato. 

Homemade BBQ Sauce

 Serving size:  Whole recipe
ww points plus:  7 - I made 6 servings of chicken - so 1 pp+/ serving plus chicken

Ingredients:

  • 3/4 cup ketchup (I use an organic, no high fructose corn syrup variety)
  • 2 T. minced onion
  • 1/4 t. garlic powder
  • 1 t. liquid smoke
  • 1 T. honey

Instructions:

  1. Mix ingredients in a small sauce pan.
  2. Simmer for a few minutes until flavors are blended.
Recipe from:  Heavenly Homemakers