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, June 23, 2012

Cream of Something Soup

I have been really wanting some chicken spaghetti.  However one of the ingredients is cream of __ soup and that is not in my food rules.  Today I tried this recipe - it worked well and and the chicken spaghetti turned out great! You could add chicken, celery, mushrooms and saute with garlic and onion.  I just needed it to thinken the recipe. 

Cream of Something Soup
Yeilds:  1 serving
Weight Watchers:  6 ppt/ serving

Ingredients:
  • 2 cloves of garlic
  • 1/2 small onion
  • 1Tbsp butter
  • 3 tbsp white whole wheat flour
  • 1/2 cup chicken broth
  • 1/2 cup fat-free milk
  • 1 pinch of table salt, to taste
  • 1 pinch of black pepper, to taste

Directions:

  1. Saute garlic, onion and set aside.
  2. Melt butter in a saucepan over medium-low heat. 
  3. Stir in flour; keep stirring until smooth and bubbly. 
  4. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth.
  5. Return to heat.
  6. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. 
  7. Taste and add salt and pepper, as needed to taste.

You make it ahead of time,  pour the soup into a pint canning jar and refrigerate it for up to four days.

Freezing Directions:

You can freeze these in batches in pint or quart size bags or use as you would a can of condensed Cream of Something Soup in any recipe and freeze that dish. A great way to keep “cans” at-the-ready for your CrockPot recipes is to make a quadruple batch and bag each “can” serving in a pint-sized freezer bag. Place those bags in a gallon freezer bag, label and freeze. When you need a “can” of condensed soup, pull out a bag, thaw, and drop it in your crock!

Friday, June 22, 2012

Giant Breakfast Cookies

Boy we love these cookies.  I tweaked this cookie one more time.  This time I used Namaste Foods, Gluten Free Perfect Flour Blend.  It kept the points value the same as using whole wheat flour.  Using almond flour tasted fabulous but it raised the points value of the cookies.  

I order this flour blend through amazon. It is less expensive when you buy in larger quatities. 

Giant Breakfast Cookies
Yeilds:  24 cookies
Serving Size:  1 cookie
Weight Watchers:  3 pp+(using Chocolate Chip Chunks)
Ingredients:
  • ¾ cup honey
  • 1 cup unsweetened applesauce (original recipe called for 1 cup butter)
  • 3 eggs
  • 1 t. salt
  • 1 t. cinnamon
  • 1 t. baking soda
  • 1 t. vanilla
  • ½ cup buttermilk
  • 2 cups Namaste Perfect Flour Blend
  • 2 cups whole rolled oats
  • 1 cup raisins or chocolate chips (I used Chocolate Chip Chunks)

Instructions:
  1. Mix butter, honey, eggs, salt, cinnamon, soda, vanilla and buttermilk.
  2. Stir in flour and oats. Fold in raisins or chocolate chips.
  3. Scoop heaping tablespoons of dough onto a cookie sheet.
  4. Bake at 350 degrees for 15-20 minutes.
  5. Allow cookies to cool 3-4 minutes on cookie sheet before removing cookies to cool on a wire rack.

To soak the grain in these cookies before baking (in order to help them to digest better):
  1. Melt and cool butter.
  2. In a glass bowl, stir together flour, oats, butter and cultured buttermilk.  Add a bit more buttermilk than the 1/2 cup the recipe calls for if the grains are not all moistened.
  3. Cover and let the grains soak overnight.
  4. Stir in the remaining ingredients in the morning and bake as directed.


Adapted From:  Heavenly Homemakers

Buttermilk Whole Wheat Chocolate Cake

Scott loves chocolate cake.  On Father's day I decided to make him a cake that fits our food rules.  THIS IS WONDERFUL!!!!!!!!!!!
I tried making this cake with layers - cooked great, tasted great!  However the icing made the layers slip so next time I will try making this in a rectagle cake pan and put icing on top.  I will let you know how it turns out!

Buttermilk Whole Wheat Chocolate Cake

Ingredients:
  • 2 cups whole wheat flour
  • 1 1/3 cups honey
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 eggs
  • 1/3 cup melted butter (or coconut oil)
  • 1 1/3 cups buttermilk
Instructions:
  1. Mix dry ingredients together in a large mixing bowl.
  2. Add eggs, oil or butter and buttermilk.
  3. Mix with beaters until batter is smooth and well mixed.
  4. Butter two round cake pans or one 9×13 inch cake pan.
  5. Bake round cakes at 350° for 25-30 or a 9×13 inch cake for 35-40 minutes.  OR, leave the cakes in the oven until a toothpick poked in the middle comes out clean. 
  6. Allow the cakes to cool completely before removing them from the pans. Use a butter knife to loosen the edges from the sides of the pan.
  7. Place the cakes on plates.
  8. Put icing between layers and ice cake (I used cream cheese frosting)
From:  Heavenly Homemakers









Cream Cheese Frosting

Cream Cheese Frosting

Ingredients:
  • 8 oz neufatchel cream cheese, brought to room temperature
  • 2 tsp vanilla extract
  • 1/2 maple syrup
  • 1/2 cup softened butter
Instructions:
  1. In a small bowl combine all ingredients and mix until combined.

Chocolate Cake Recipe

Sunday, June 3, 2012