Tuesday, December 21, 2010

Crock-pot Meals

Crock-pot Stroganoff
Heather Teeples, Columbus, OH

1 can cream of celery soup
1 can cream of mushroom soup
1 soup can of water
1 package onion soup mix
½ lb. Top sirloin flat round steak
1 package of extra wide egg noodles
1 small tub of sour cream

Put cream of celery soup, cream of mushroom soup, can of water, onion soup mix in crock pot along with the sirloin flat round steak seasoned with salt and pepper (no need to precook or brown meat) into crock pot to cook all day (8 hours).

½ hour before eating add small tub of sour cream to the crock-pot.  Boil noodles separately on the stove and when tender add to mix in crock-pot just before serving.  Enjoy. 

Crock-pot Italian Chicken
Stacy, Columbus, OH

1 8 oz package cream cheese
2 cans cream of chicken soup
4-6 diced chicken breasts
1 zesty Italian salad dressing packet
1 small can of sliced mushrooms (optional)
¼ cup water
rice or pasta

Place chicken and soup in the crock-pot.  Mix the seasoning packet in ¼ cup water and pour over the chicken.  Cover and cook on low 6-7 hours or on high for 3-4 hours.  ½ hour before serving cut the cream cheese into pieces and add to the crock-pot.  Before serving mix well and serve over rice or pasta.

Saturday, November 20, 2010

I Believe. . .

We have a responsibility to take care of our bodies.

Eat a healthy well balanced diet.
Exercise regularly.
Eat variety.

Healthy Habits for Life. 

Chicken Tortilla Soup

Image by: Taste of Home

This recipe comes from a Taste of Home cookbook.  It was simple to make and so DELICIOUS!  We did not have any left over!  
(Thanks for the cookbook Kimmie!)  

Chicken Tortilla Soup


  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 3 cups Progresso ® Chicken Broth
  • 1 can (14-1/2 ounces) Mexican diced tomatoes
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1-1/2 pounds boneless skinless chicken breast, cubed
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1/4 cup shredded Mexican cheese blend
  • 1 tablespoon minced fresh cilantro
  • Tortilla chips, optional


  • In a large saucepan, combine the first six ingredients; bring to a boil. Add chicken. Reduce heat; cover and simmer for 4-6 minutes or until chicken is no longer pink. Combine cornstarch and water until smooth; gradually stir into soup.
  • Bring to a boil; cook and stir for 1 minute or until thickened. Top servings with cheese and cilantro. Serve with tortilla chips if desired. Yield: 6 servings.
  • Nutritional Analysis: One 1-cup serving (prepared with reduced-sodium chicken broth and reduced-fat cheese; calculated without tortilla chips) equals 183 calories, 3 g fat (1 g saturated fat), 67 mg cholesterol, 752 mg sodium, 9 g carbohydrate, 1 g fiber, 30 g protein.Diabetic Exchanges: 3 lean meat, 2 vegetable.

Wednesday, November 17, 2010

Our Menu, Breakfast, and Snacks

Breakfast:  I have added breakfast to my menus.  Why?  Every night when I tuck one of my kids in bed he asks me what we are having for breakfast the next morning.  I usually have no idea.  My kids also told me, "Mom, you don't need help saving dinner, you already do that.  You need help with breakfast." (can you tell that they are not fans of cereal?)   So there you go.  I now plan breakfast.  To make it easy we have the same theme on the same day: Monday- Muffin Day, Tuesday- Egg Day. . .
They like to have something to look forward to and I like to have a plan.  

Snacks:   Each school day the kids take a snack to school with them.  It saves a lot of morning discussions when we have already decided what the "snack of the day" is.  

Monday, November 1, 2010

Yummy Food

One of these days I will post some recipes. . .

Tuesday, October 12, 2010

A Better Breakfast

I'm getting back in the swing of things since the birth our new baby.  Breakfasts have been lacking variety as I have tried to focus on having 6 kids + myself all dressed and ready to leave for school.  Today I was up early enough to make boiled eggs, healthy banana-oat muffins, and fresh fruit.  It was a welcome change from Cheerios!  

Healthy Banana-Oat Muffins

6 muffins
Prep: 15 minutes
Bake: 18 minutes
Cool: 5 minutes
Stand: 5 minutes

                Nonstick cooking spray
                1/2  cup white whole wheat flour or whole wheat flour
                1/4  cup quick-cooking rolled oats
                3  tablespoons packed brown sugar
                2  tablespoons flax seed meal
                1/2  teaspoon baking powder
                1/4  teaspoon ground cinnamon
                  Dash salt
                1  small ripe banana, cut up (1/2 to 2/3 cup)
                1/4  cup fat-free milk
                2  tablespoons refrigerated or frozen egg product, thawed, or 1 egg white
                1  tablespoon canola oil
Preheat oven to 400°F. Lightly coat six 2 1/2-inch muffin cups with nonstick cooking spray or line with paper bake cups and coat insides of paper cups with nonstick cooking spray; set aside.
In a medium bowl, stir together flour, oats, brown sugar, flax seed meal, baking powder, cinnamon, and salt. Make a well in the center of the flour mixture; set aside.
In a blender, combine banana, milk, egg, and oil. Cover and blend until smooth. Add banana mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each about three-fourths full.

Bake for 18 to 20 minutes or until lightly browned. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

Wednesday, September 29, 2010

This week's plan. . .

Sweet and Hearty Beef Stew

Makes 6 Servings


  • 8 ounces presliced mushrooms
  • 2 pounds lean stew meat
  • One 16-ounce bag baby carrots
  • One 8-ounce can tomato sauce
  • 1/3 cup pure maple syrup
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon salt
  • 1 cup frozen peas, thawed
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • 6 whole wheat rolls


  1. Place the mushrooms in the bottom of a slow cooker. Top with the stew meat and carrots. Pour the tomato sauce, maple syrup, and vinegar over the top and sprinkle with the salt. Cover and cook on low for 6 to 7 hours.
  2. When done, whisk the cornstarch and water together in a small bowl until well blended; stir into the beef mixture along with the peas. Allow the mixture to thicken, 2 to 3 minutes. Serve with the whole wheat rolls.
Nutrition Information per Serving: 340 calories, 11g fat (4g saturated), 520mg sodium, 29g carbohydrate, 4g fiber, 32g protein, 220% vitamin A, 20% vitamin C, 30% iron

Teriyaki Salmon in Foil

Makes 4 Servings


  • 1/4 cup reduced-sodium teriyaki sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon minced fresh ginger or 1/4 teaspoon ground ginger
  • 1 teaspoon cornstarch
  • 1½ cups snow pea pods (about 4 ounces), trimmed
  • 1 large carrot, cut into 2-inch long matchsticks (about 1 cup)
  • Four 5-ounce skinless salmon fillets
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon toasted sesame seeds, optional


  1. Preheat oven to 400°F. Cut four 14-inch square pieces of aluminum foil and set aside.
  2. Whisk together the teriyaki sauce, brown sugar, sesame oil, ginger, and cornstarch in a small bowl until well blended.
  3. Lay the snow peas and carrots in the center of each piece of foil. Lay the salmon on top and season with salt and pepper. Spoon the teriyaki mixture evenly over each salmon fillet. Seal each packet by bringing up the sides and folding the top edge over twice. Seal the edges in the same way.
  4. Place the packets on a baking sheet and bake until the fish is cooked through and the vegetables are crisp-tender, about 18 minutes. Open the packets (be careful of the steam!), place the salmon on individual plates and top with the vegetables and sauce. Top with toasted sesame seeds as desired.
Nutrition Information per Serving: 230 calories, 7g fat (1g saturated, 1.6g omega-3), 440mg sodium, 9g carbohydrate, 1g fiber, 33g protein, 60% vitamin A, 20% vitamin C, 10% iron

Tuscan Minestrone Soup

Makes 6 Servings


  • 2 tablespoons extra virgin olive oil
  • 1 medium zucchini (about 10 ounces), cut into 1/2-inch dice (2 cups)
  • 1 medium summer squash (about 10 ounces), cut into 1/2-inch dice (2 cups)
  • 1 large carrot, finely diced (about 3/4 cup)
  • 1 small onion, finely diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • One 32-ounce carton all-natural chicken broth
  • Two 8-ounce cans tomato sauce
  • One 15 1/2-ounce can cannellini beans, drained and rinsed
  • 1/2 cup dried whole wheat blend elbow pasta
  • 3 sprigs fresh thyme
  • Salt and freshly ground black pepper
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup loosely packed fresh basil, cut into strips


  1. Heat the oil in a Dutch oven or large saucepan over medium-high heat. Add the zucchini, summer squash, carrot, onion, garlic, and Italian seasoning and cook, stirring frequently until the vegetables start to soften, about 10 minutes.
  2. Stir in the broth and tomato sauce, cover, and bring to a boil. Add the beans, pasta, and thyme and cook, uncovered, at a low boil until the pasta is done, about 10 minutes.
  3. Remove the thyme sprigs, and season with salt and pepper to taste. Serve in individual bowls and top with the Parmesan cheese and basil.
Nutrition Information per Serving: 190 calories, 7g fat (1g saturated), 630mg sodium, 25g carbohydrate, 6g fiber, 9g protein, 60% vitamin A, 70% vitamin C, 15% calcium

Cheese Ravioli with Pumpkin Sauce

Makes 6 Servings


  • One 15-ounce can pure pumpkin
  • 2 cups all-natural chicken broth
  • 3 tablespoons brown sugar
  • 1 tablespoon butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • One 30-ounce bag frozen cheese ravioli
  • 1/4 cup reduced-fat sour cream, optional
  • 1/4 cup grated Parmesan cheese


  1. Place a large saucepan of water over high heat.  Cover and bring to a boil.
  2. While the water is coming to a boil, combine the pumpkin, broth, sugar, butter, garlic powder, ginger, cinnamon and nutmeg in a medium saucepan and stir to combine. Place over medium heat and bring to a simmer, stirring occasionally, until the butter melts and the mixture is heated through, about 10 minutes.
  3. When the water comes to a boil, add the ravioli and cook according to package directions. Drain and set aside.
  4. Just before serving, stir the sour cream into the pumpkin mixture as desired. Serve the ravioli on individual plates, top with pumpkin sauce and sprinkle with Parmesan cheese.
Nutrition Information per Serving:  370 calories, 9g fat (5g saturated), 620mg sodium, 49g carbohydrate, 4g fiber, 12g protein, 230% vitamin A,  10% vitamin C, 15% calcium, 10% iron
*Recipe from The Moms’ Guide to Meal Makeovers

Scoop-It-Up Tuna Salad

Makes 2 Servings


  • One 6-ounce can solid white or light tuna in water, drained and flaked
  • 1 small carrot, shredded (about 1/2 cup)
  • 3 to 4 tablespoons light canola mayonnaise
  • Salt and freshly ground black pepper
  • Scoopers: Baked tortilla chips, cucumber wheels, mini whole wheat pitas, whole grain crackers


  1. Combine the tuna, carrot, mayonnaise, and salt and pepper to taste in a medium bowl and mix well. To pack for a school lunch, place the tuna salad in a plastic container with a tight-fitting lid. Pack “scoopers” in separate containers.
Nutrition Information per Serving: 200 calories, 9g fat (0.5g saturated, 1.5g omega-3), 530g sodium, 6g carbohydrate, 1g fiber, 20g protein, 90% vitamin A

Tuesday, September 21, 2010

Fabulous French Toast

Orange French Toast
-Lion House Entertaining

This is a great recipe that is made ahead and kept in the freezer until you are ready to bake.  I like to make a double or triple batch so that we can have more than one special breakfast.

3 eggs
1/2 cup milk
1/2 cup orange juice
2 tablespoons sugar
1 teaspoon grated orange peel
1/4 teaspoon cinnamon
1/8 teaspoon allspice
dash of salt
8 slices Texas-style bread (I use wheat french bread)
1/3  cup butter or margarine melted

Grease cookie sheet.  In a medium bowl, beat eggs slightly.  Add milk, orange juice, sugar, orange peel, cinnamon, allspice, and salt.  Beat well.  Dip each slice of bread in egg mixture; place on greased cookie sheet.  Cover lightly with foil, then freeze 1 to 2 hours or until completely frozen.  To store, remove from freezer and stack slices of bread in freezer bag, placing wax paper between slices.  Return to freezer.

To serve, heat oven to 425 degrees.  Remove desired number of slices from freezer.  Brush one side of each slice with melted butter.  Place butter side down on ungreased cookie sheet; bake for 10 minutes.  Brush top with butter, then turn.  Bake an additional 5 to 10 minutes, or until golden brown.  Makes 8 slices.

Meal Makeover Moms

Visit http://mealmakeovermoms.com/ for some great ideas that will improve the health of your meals.  

Monday, August 9, 2010

Meal Planning Ideas

The Food Nanny Rescues Dinner

Easy Family Meals for Every Day of the Week

If you haven't heard of the "Food Nanny" it is worth learning about her great meal planning ideas!

Her website is:  http://thefoodnanny.org/

Anyone who wants to be re-motivated to cook for their family should watch one of her TV episodes.  

Meal Planning

“The key to effective meal planning is mapping out your meal schedule a week or two in advance,” Edmunds explains. Here’s what The Food Nanny suggests:

1. Choose your themes for each night of the week. (You can start with what I have used, or choose your family’s preferences.)

2. Get out a calendar.

3. Choose meals (using recipes from The Food Nanny Rescues Dinner or your own recipe file).

4. Write down your chosen meals on the form provided (in the book and at www.thefoodnanny.com),or on a sheet of paper or index cards.

5. Check your food supplies and make a grocery list of what you will need for the week’s menus.

6. Go Shopping.

Wednesday, July 14, 2010

Fresh Produce

'tis the season. . .
dried fruit

fresh jam

homemade fruit leather rolls

fresh peas

Blueberries. . .

Tonight I will be dreaming about blueberry muffins, blueberry pancakes and blueberry cobblers.  

We purchased the most delicious blueberries from our nearby Amish friends. 

I apologize that I have been so slow to post new menus.  The summer sun has distracted me.
. . .and soccer camps, vacations and picnics at the park.

Saturday, July 10, 2010

Homemade Tortillas

This was my first attempt at homemade tortillas.  Everyone in my family agreed that they were so much better than store bought tortillas.  I was amazed how easy they were to make! 

Whole Wheat Tortillas
(Taken from "Wild Flour" by Denise Fidler, the Country Baker)

3-4 cups soft whole wheat pastry flour (I used freshly ground white wheat flour)
1 tsp. sea salt
1/3 cup oil
1 cup warm water

In your Bosch bowl with batter whips (or other mixer), mix dry ingredients.  Add all wet ingredients in a slow and steady stream.  Mix and knead adding more water or flour as needed to produce a smooth dough for 1-2 minutes.  Form into 12-18 balls.  Cover and rest 30 minutes.  Press in electric or manual tortilla maker and cook.  The secret to a great tortilla is a soft and moist dough.  

*I used a rolling pin to roll them out and cooked them on my electric griddle.  
*Warm tortillas with butter, cinnamon and sugar sprinkled on top are delicious.
*Tortillas freeze great.  Just seal in heavy-duty freezer bag with layers on waxed paper between them.  

Saturday, June 19, 2010

No Bake Cherry Cheesecake

So easy. So good. Perfect for a summer get together. 

No Bake Cherry Cheesecake
(recipe from Sheri Feller, mom)

1 8 oz. cool whip
1 8 oz. cream cheese
1 cup powdered sugar

one graham cracker crust

one can cherry pie filling

With electric mixer beat filling until smooth.  Place in crust.  Refrigerate for at least 1 hour.  Spread cherry pie filling on top before serving.  

Friday, June 11, 2010

Healthy Happy Lunch

I was a little skeptical when my friend, Jessica Orrock, mention that her family really likes Lemony Lima Beans with Parmesan.  I made them last night for dinner and Hyrum requested that I make them again for lunch.  Yes, it was good.
Healthy Fruit Smoothy
orange juice + frozen fruit= yummy

Homemade Toast

Lemony Lima Beans with Parmesan
course salt and ground pepper
2 (10 ounce) packages frozen baby lima beans, thawed
3 T. olive oil
1 T. lemon zest
2 T. fresh lemon juice
1/3 c. shaved or shredded parmesan cheese

1.  Bring a large saucepan of salted water to a boil.  Add lima beans and cook, stirring occasionally, until tender, about 4 minutes.  Drain, rinse with cold water (to stop further cooking), then drain again, and pat dry with paper towels.

2.  Transfer lima beans to a bowl.  Sir in oil, lemon zest, and lemon juice; season with salt and pepper.  Divide among four serving plates, and sprinkle with Parmesan.

6 grams of protein and 0 grams of fat, you can't beat that!

Wednesday, June 9, 2010

5 or 6

I've made a change.  I decided to change from 6 meals in a weekly menu to 5.  
Because it's summer.  More outdoor parties.  More leftovers. More easy meals.
1. crock-pot, 2. meatless, 3. chicken, 4. beef, 5. easy or light

Week #5

Menu and *Serving Suggestions
1.  Crock-pot- Asian Honey Chicken *Serve on Brown Rice
2.  Meatless-  Baked Macaroni and Three Cheese *Salad
3.  Chicken-  Turkey Piccata *Pasta,  *Squash or Sweet Potatoes
4.  Beef- Shepherd's Skillet *Broccoli
5.  Easy-  Breakfast Burritos *Fresh Fruit

1.  Crock-pot- Asian Honey Chicken
(Saving Dinner Cookbook-- I adapted it for the crock-pot)

1/8 cup sesame oil
1/4 cup honey
1/4 cup low-sodium soy sauce
3 cloves garlic, pressed
6 boneless, skinless chicken breasts halves
1 tablespoon vegetable oil
5 green onions, minced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 small carrots, chopped small or shredded

In crock-pot mix oil, honey, soy sauce, and garlic.  Add chicken and cook on low for 6-8 hours.

Just before serving heat vegetable oil in a wok or a large skillet over medium-high heat.  Saute green onions, red and green pepper and carrots until tender.  Add chicken and sauce, saute lightly and then serve over brown rice. (I don't add all of the sauce from the crock-pot because I don't want it to be to runny.)

2.  Meatless- Baked Macaroni and Three Cheese
(Saving Dinner Cookbook) This is a favorite!

3/4 pound ziti pasta, cooked
1 jar spaghetti sauce, your choice
1 cup low-fat sour cream
6 ounces provolone cheese, thinly sliced
6 ounces low-fat mozzarella cheese, shredded
1/2 cup Romano cheese, grated

Preheat oven to 350 degrees F.  Lightly grease a 9x13 inch baking pan.

In a large mixing bowl, toss together the pasta, spaghetti sauce, and sour cream.  Mix together the provolone, the mozarella, and the Romano cheeses and set aside.  Now layer half the mixture into the baking dish and sprinkle half the cheese mixture on the pasta.  Layer remaining pasta on top and then the rest of the cheese.  Bake for 30 minutes or until bubbly.  Don't let the cheese brown.

3.  Chicken- Turkey Piccata
(Saving Dinner--Yes, sometimes I use chicken)

2 tablespoons butter
1 tablespoons olive oil
6 turkey breast cutlets
2 tablespoons flour
2 lemons, juiced
1 tablespoon capers (optional)

In a skillet, melt half the butter and all of the oil together.  Dredge turkey in flour and saute' turkey till done.  Remove and keep warm.  In the skillet, whisk in the lemon juice and scrape up the browned bits off the bottom of the pan.  Add remaining butter, whisking to incorporate.  Add capers and return turkey to skillet; turn to coat.  Serve spooning sauce over the top.

We then placed the turkey on top of our pasta and marinara sauce.

4.  Beef-  Shepherd's Skillet
(Saving Dinner Cookbook)

2 teaspoons olive oil
1 onion, chopped
1 clove garlic
1 pound extra-lean ground beef
1 cup oats (optional)
3 squirts ketchup
1 teaspoon cumin
1/4 teaspoon nutmeg
salt and pepper to taste
1/2 cup beef broth
1 tablespoon cornstarch
2 1/2 cups mashed potatoes
1/2 cup low-fat sour cream
3/4 cup low-fat cheddar cheese, shredded

Preheat the broiler.

In a skillet (oven proof), heat the oil over medium-high heat.  Add the onion, garlic, and beef and cook till beef is browned and crumbled.  Drain beef and blot with paper towels (with this step the fat grams will be lower).  Add oats and stir well to incorporate.

Add ketchup, spices, beef broth, and cornstarch; stir well and allow to simmer on low and to thicken slightly.  Heat mashed potatoes and set aside.  Add sour cream to beef mixture and mix again.  Remove skillet from heat and spoon potatoes as evenly as possible over the entire skillet.  Top with shredded cheese and place skillet under the broiler until the cheese is melted and bubbly. (Make sure the skillet is oven safe!)

5.  Easy Breakfast Burritos
(Susan Christensen)

American cheese
bacon, cooked
scrambled eggs

Melt 1 slice of American cheese on a large tortilla.  Put 1-2 pieces of cooked bacon on top of melted cheese, top with scrambled egg.  Serve with Salsa.  Roll up and enjoy!
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