Monthly Archives: July 2005

Beef and Bean Burritos – Heidi

Posted on July 28, 2005 by Jenni| Leave a comment

Made these tonight. I used only 1 can of vegetarian
refried beans, left out the broth, 1 tablespoon cumin,
left chilies to be added at the table, and used 1/2 an
onion as I am only making for 4. The rest of the
ingredients I used the whole amount. Usually I would
make my own beans but it has been a mad house around
here with activities for the kids all winding up and I
was in a hurry. Served with salsa, green chili, grated
cheddar, sliced avocado, sour cream, black olives,
chopped onions, and chopped tomatoes to be added at
the table.

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Posted in Casseroles, Dinner

Crockpot Chicken and Vegetables – Heidi

Posted on July 28, 2005 by Jenni| Leave a comment

Crockpot Chicken & Vegetables
by Heidi

2 cups fresh baby carrots
4 medium white or red potatoes, cut into quarters
1/2 onion, chopped
4 boneless skinless chicken breast halves
1/2 bell pepper any color, chopped
1 can cream of mushroom soup
1/4 cup water
2 tsps dried oregano
1/2 tsp paprika

Place carrots, potatoes, onion, chicken and pepper in
crock in order. Mix soup, water, and oregano and pour
over chicken. Top with paprika. Cover and cook on low
for 8 hours.

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Posted in Crockpot, Dinner

Cream Of Whatever Soup Mix

Posted on July 28, 2005 by Jenni| 3 Comments

I've used this recipe for years. It made the rounds on all the
frugal/meal lists many years back. I'm not sure if this is the one in
the list archives (not the dairy-free kind I mean), but apart from the
cornstarch (and the bouillon if you use it) this is healthy.

I double the recipe and store it in a big jar labeled with
instructions on how to make it by the can.

Cream Of Whatever Soup Mix

Equivalent to approx. 8 cans:

2 C. nonfat dry milk
3/4 C. cornstarch
2 T. dried onion
1/2 tsp. pepper
1 tsp. dried basil
1 tsp. dried thyme
1/4 C. instant chicken bouillon or equivalent

Equivalent to 1 can
1/4 C. nonfat dry milk
1 1/2 T. cornstarch
3/4 tsp. dried onion
dash pepper
1/8 tsp. dried basil
1/8 tsp. dried thyme
1/2 T. instant bouillon

Combine all ingredients and mix well.

Methods for making the equivalent of one can of condensed soup:

Stovetop Method: In saucepan, combine 1/3 C. dry mix with 1 1/4 C.
cold water. Stir over low heat until thickened.

Microwave Method: In a glass measuring cup, combine 1/3 C. dry soup
mix with 1 1/4 C. cold water. Heat on high in 2-minute increments,
stirring in between until mixture thickens.

Variations:

Mushroom Soup: Add 1/2 C finely chopped mushrooms
Celery Soup: Add 1/2 C minced celery
Potato Soup: Add 1 C diced potatoes, cooked
Chicken Soup: Add 1/2 C diced chicken, cooked
Vegetable Soup: Add 3/4 C mixed vegetables, cooked
Broccoli Soup: Add 1 C chopped broccoli, cooked
Asparagus Soup: Add 1 C chopped asparagus, cooked

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Posted in Bulk Food Preparation, Dinner, Soup

Heidi’s Vanilla Frozen Yogurt

Posted on July 28, 2005 by Jenni| Leave a comment

Heidi’s Vanilla Frozen Yogurt

1 cup milk
2 cups vanilla yogurt
1/4 cup sugar

In a mixing bowl whip together all ingredients. Pour
into ice cream maker and process for about 30 minutes.
If you like yours a little firmer put it in a
container in the freezer for a little while to firm it
up.

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Posted in Sweet Things

Chocolate Pops

Posted on July 28, 2005 by Jenni| Leave a comment

Chocolate Pops

1 (8 oz.) container plain yogurt
2 Tbsp. cocoa or carob powder
2 Tbsp. brown sugar or honey.

Liquify in a blender, pour into molds, insert popsicle sticks and
freeze.

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Posted in Sweet Things

Creamsicles

Posted on July 28, 2005 by Jenni| 2 Comments

Creamsicles

1 (16 oz.) can peaches in light syrup or 2 fresh peaches, sliced and
pitted.
1 Cup heavy cream
1 tsp. sugar or honey

Whip cream in a blender for 30 – 45 seconds. Add peaches and
honey. Whir until smooth. Pour into molds, insert sticks and freeze.

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Posted in Just for Fun!, Sweet Things

Capt. Bob’s Baked Salmon Simple

Posted on July 28, 2005 by Jenni| Leave a comment
Capt. Bob’s Baked Salmon Simple
1 salmon fillet
4 strips of bacon
1/2 cup chopped green onion
1 cup mushrooms
paprika
grated parmesan cheese
preheat oven to 350
place salmon fillet on greased cookie sheet (or on parchment paper). cook bacon crisp, chop and set aside. In same pan (in bacon grease) cook veggies until soft. Spread veggies evenly over fillet. Bake at 350 for approx. 20-25 min. Fish will flake when done. Remove form oven. Top w/ crumbled bacon, sprinkle w/ paprika and cheese and return to oven until cheese is browned.
Because I don’t like mushrooms I used red peppers instead. It made it on our “have again” list.

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Posted in Dinner, Meats

Beef Stroganoff for the 21st Century

Posted on July 5, 2005 by Jenni| 1 Comment

Beef Stroganoff for the 21st Century

* 1 lb. beef tenderloin tips

* 1 1/2 cups whole wheat bow tie pasta

* 1/2 lb. mushrooms, sliced

* 1/3 cup chopped onion

* 2 teaspoons olive oil

* 2 tablespoons whole wheat flour

* 1 10.5 oz. can beef broth

1. Cook pasta according to package directions.

2. While pasta is cooking, trim fat from meat and cut into 1 x 1/2″ pieces. Spray a large skillet with vegetable cooking spray. Heat skillet over medium-high heat until hot. Add beef and stir-fry 3-5 minutes until outside surface is no longer pink. Remove from skillet.

3. In the same skillet, add the olive oil and heat until hot. Add the onions and mushrooms and cook until tender, about 2-3 minutes.

4. Stir in the flour. Gradually add 1 cup beef broth, stirring until blended. Bring to boil. Cook and stir 2 minutes. Return beef to skillet and heat through. If stroganoff appears too thick, add more beef broth to thin as desired.

Salt and pepper to taste.

Serve beef mixture over pasta. Add dollop of sour cream, if desired.

Makes 4 servings (approx 4 oz beef and 3/8 cups pasta)

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Posted in Casseroles, Dinner

Complete Meal ideas-breakfast, lunch, dinner, and snacks

Posted on July 5, 2005 by Jenni| Leave a comment

These are ideas for a daily healthy eating schedule for one person. So the servings are for one person but they are easily adjusted for more people. Sometimes I lack creativity in the breakfast/lunch department so I thought I might share something I found, I think this is really going to help me out, and I will be sharing more later :)

Breakfast Meals

  • Egg and cheese bagel/Grapefruit
  • 2 servings instant oatmeal topped with 1 small banana sliced and 1 tbsp peanut butter, 1 cup 2% milk, half cup orange juice
  • 2 Whole wheat pancakes topped with strawberries, blueberries, margarine, and syrup; 1 breakfast sausage link, 6 oz 2% milk
  • 8 ounce plain yogurt topped with 1 cup strawberries, 1 small banana, cinnamon-raisin bagel with cream cheese, 1 breakfast sausage link
  • Cheerios with milk and blueberries, fruit yogurt
  • 2 lowfat waffles topped with peanut butter and banana, cup of 2% milk

Lunch Meals

  • Grilled cheese, tomato soup with wheat crackers, apple, cottage cheese
  • Salmon salad sandwich on whole-wheat bread with Mayo, lettuce, and tomatoes; 1 pear, 4 oz. 2% cottage cheese, 6 oz can of vegetable juice, handful of pretzel sticks
  • Half grilled chicken breast on salad; make salad with romaine, 3 tbsp chickpeas, 1 cup grapes, 1 ounce mozzarella cheese, 1 cup cherry tomatos, cucumber slices, half cup croutons, and 2 tbsp light salad dressing; roll with butter
  • Loaded baked potato (1 baked potato, with 3 sliced turkey bacon crumbled, 1 tbsp sour cream, 1 ounce cheddar cheese); medium apple, 2 granola bars
  • Chicken salad & vegetable sandwich on whole wheat; Grapes.
  • Chef salad with romaine lettuce, roasted chicken, mozzarella cheese, hard boiled egg, tomato, cucumber, green pepper and lite ranch salad dressing; 2 rye dinner rolls, 1 cup 2% milk, 1 nectarine, 8 whole-wheat crackers.

Dinner Meals

  • Beef Stroganoff (click to see recipe), slice whole-wheat bread with butter, applesauce, cup 2% milk.
  • Turkey & veggie omelet, fruit cocktail
  • Carribbean Chicken (see recipe), corn, green beans, peaches, roll with butter, and cup 2% milk
  • Grilled pork chop, brown rice, cooked carrots, grean beans, cottage cheese, and applesauce, dinner roll with butter
  • Pasta and italian sausage; tossed salad; milk
  • 15 Minute Chile, topped with cheese, 1 piece of cornbread, 1.5 cup cantaloupe balls

Snacks

  • 3 gingersnap cookies, 1 medium apple, 3 graham crackers, 10 baby carrots, 1 cup 2% milk
  • Hummus on whole-wheat pita; pudding snack pack; cup fresh strawberries; 12 baby carrot.
  • An orange; 4 oz 2% cottage cheese; 6 oz vegetable juice; box (2 oz) animal crackers
  • 1.5 cup strawberries; 2 cups popcorn; 1 low-fat chocolate cupcake; 6 oz V8 Splash
  • 1 cup grapes; 1 cup celery sticks; handful of pretzels, handful of potato chips; 1cup 2% milk
  • Chocolate pudding; orange; oat bran pretzels; red bell peppers & italian dressing; cup of milk

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Posted in Breakfast, Dinner, Healthy Snacks, Lunch

15 Minute Chili

Posted on July 5, 2005 by Jenni| 1 Comment

15 Minute Chili

* 1 pound ground turkey

* 1/2 cup chopped onion

* 1 16 oz. can pinto beans, drained and rinsed

* 1 16 oz. can kidney beans, drained and rinsed

* 1 28 oz. can chopped stewed tomatoes

* 1 tablespoon chili powder

* 1 tablespoon cumin powder

* 1/2 cup salsa

1. In a large pot, brown turkey with chopped onion.

2. Add beans, tomatoes, garlic, chili powder, cumin, and salsa to turkey mixture. Cook until hot.

3. Serve with cornbread, cooked pasta, cooked rice, or on top of a baked potato. Sprinkle with cheese if desired.

Makes 4 servings.

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Posted in Dinner, Soup