Tuesday, July 31, 2012

Bean Pot Burger, Breakfast Burritos, & Honey Garlic Pork Ribs

I have mentioned some of the wonderful things you can do w/ your bean pot. I could not ever go back to browning hamburger on the stove after I have done it in the bean pot. Why - the burger tends to break easier to smaller pieces, no large chunks, plus there is no chasing the burger around a skillet w/ little pieces flying out.

This is what I started w/ - 3 one pound packages of burger, 3 "pods" of frozen onions, & a bunch of grated carrots. By cooking multiple packages, it takes a bit longer than the 6 minutes per pound. But so worth it!! Why the carrots? Adds bulk, adds veggies that aren't going to be quite so obvious for the picky eater... Why Not?

Here is the outcome....

You will see there is some liquid in there. That is because of the lid being on, trapping any moisture from the onions (I freeze them w/ a little bit water to keep the grated onions together). Just use a slotted spoon to scoop into a ziploc bag. If you were going to continue using the burger in the bean pot, you can easily use a turkey baster to pull any grease or liquid off the meat.

Voila - that is why you need a bean pot!

Next UP...

Breakfast burrito mix....

This is not a true recipe - I just toss stuff in. You can find a recipe on pinterest if you really want one.
My version is this -

Brown a pound of breakfast sausage. Place in large bowl.

Add some extra olive oil to that sausage grease & fry up some hash browns. I used about 2 lbs, but that is what I had left in the bag from the previous batch. Scoop into large bowl w/ sausage.

I had some sliced ham that I put into the Ninja & essentially minced. Add to skillet.

Eggs- I used up the whole carton of eggs because we go thru alot of eggs in this house. I blend them up in my ninja food processor - the old one, not the new version you find at Sam's Club. Cook them up in the same skillet, with the ham. Add to the large bowl.

When all is in the large bowl, add some salt & pepper. Then add at least 2 c of grated cheddar cheese. I used prolly 3 cups - whatever fell out of the bag! I am technical like that.

So you have this huge bowl of yummy goodness -

I use a scoop & put into my Beaba multipurpose freezer trays - which are 1/3 c pods that I use ALL the time. Just ask my husband. I got them for baby food. They were the perfect size to freeze up individual portions of bananas & avacados, applesauce, mashed potatoes w/ carrots & parsnips... Now I use them for soups, grated onions, chicken broth, strawberries - whatever I want to save.

How cool is that? I pull one out each morning for Josey as he is my egg boy.

And now the big finally - Sorry, no pics on this one

Honey Garlic Pork Ribs (I used pork steak & cut the recipe in half)
Which you can do this in the bean pot if you are using a smaller portion

4 lbs pork spare ribs
1 c honey
1 c packed brown sugar
1/3 c soy sauce
1/2 t garlic powder
1/2 t ground ginger
1 tsp ground mustard

1) cut ribs into serving size; place in a large ziploc. Combine the remaining ingredients, pour half the marinade over the ribs.

2) Seal bag & turn to coat. Refrigerate for several hours or overnight, turning occassionally. Cover & refrigerate remaining marinade. Drain & discard marinade from ribs.

3) Place ribs on a rack in a greased shallow baking dish. Cover & bake at 350 degrees for 1 hr. Drain. Pour remaining marinade over ribs. Bake, uncovered, for 30-45 min or until meat is tender, brushing occasionally w/ pan juices. Since I used pork steak, I cut the cooking time to just 1 hr.

1 serving 799 calories, 43 g fat, 170 mg chol, 603 mg sodium, 62 g carb, 42 g protein

Did you notice the pics? I would like to know if you can make comments as I adjusted the settings. Please leave a comment as a test! Thanks!!

Angel Food Cake in Bean Pot

Things are a bit busy here - have tomatoes coming on in the garden, garage sale to get ready for, and the other blah blah blah of normal life going on. So, here is one of my awesome cake recipes. I love angel food cake & since I don't have the pan anymore, I can still enjoy it w/ my bean pot! 

Angel Food Cake in the bean pot or in our serving bowls

Stir up the dry cake mix w/ any kind of pie filling. Let it set 20 - 30 min and it will foam up taller. I like to use the big bowl of the serving bowls... bake at 350 on the bottom rack of the oven for 45-55 minutes.Towards the last 15 min. or so you'll need to put a piece of aluminum foil over the cake so it doesn't get tooooo brown. It makes me think of a souffle because it puffs up tall then falls. Scoop it out w/ a big spoon and slap on some cool whip-- yum yum!

Friday, July 27, 2012

Steak Bites & Cream Corn Mac & Cheese

I am an avid follower of the Pioneer Woman - Ree Drummand. I love her because she is living my dream - ranch, family, cooking. I am doing very well w/ my life, but missing out on the cattle & horses & land, and dogs.... 

My sis watched the kids last weekend & oh, darn, she left some steaks in my freezer. I had to use one mongo sized sirloin. But with 100+ weather, it was not going out on the grill. On Pinterest, Ree's recipe was the first one up. And it is DELISH! 2 ingredients - 2!! Steak & butter, well and some seasonings. 

Here is the link for it Steak Bites

The night before I was in the mood for some mac & cheese. I have been watching the Next Food Network Star & one of the guys came up w/ a Corn Mac & Cheese. 

  • Two 8-ounce cans creamed corn
  • 1 cup milk
  • 1/4 teaspoon onion powder, optional
  • 1 heaping tablespoon cornstarch
  • Pinch ground nutmeg
  • Salt and ground black pepper
  • 3 dashes hot sauce, optional, plus more for serving
  • 2 cups elbow macaroni
  • 8 ounces grated mild yellow Cheddar
  • 12 ounces grated mozzarella
  • 1 egg, lightly beaten
  • 1 cup croutons
  • 1 tablespoon olive oil


Preheat the oven to 350 degrees F. Move one rack to the top of the oven.
In a saucepan, simmer the corn with the milk and onion powder, if using, for 5 minutes.
Combine the cornstarch with about 2 tablespoons water and stir well. Add the cornstarch to the corn mixture and whisk over medium heat for 3 minutes. Season the corn cream with a little nutmeg, salt, pepper and hot sauce if using. Remove from the heat, cover and keep warm.
Boil the elbow macaroni in full rolling salted water for 4 to 6 minutes (WHAT?? JUST USE YOUR TUPPERWARE PASTA MAKER). Drain the macaroni well and add to the corn cream. Add the Cheddar, half of the mozzarella and the egg. Stir well. Pour into a bean pot and top with the remaining mozzarella.
In a zip-top plastic bag, lightly crush the croutons using a small mallet or rolling pin. Stir together the oil and crushed croutons and spread over the top of the macaroni and corn mixture. Cook 15 with lid on, remove lid & cook additional 5 min till top is golden. Serve with hot sauce.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. They also didn't use a bean pot. 

I copied the recipe straight from their website. When making it again, I will add a can of whole kernel corn, drained. And maybe measure how much cheese I put in! LOL It was cheesy! 

Thursday, July 26, 2012

Bean Pot French Toast!! YUMMY!

I work with a great bunch of designers & we often share our recipes. Thanks Cindy!

Ingredients Thanks Cindy Mutrux

•20 slices French bread (1 inch thick)
•1 can (21 ounces) apple pie filling
•8 eggs, lightly beaten
•2 cups 2% milk
•2 teaspoons vanilla extract
•1/2 teaspoon ground cinnamon
•1/2 teaspoon ground nutmeg
•1 cup packed brown sugar
•1/2 cup cold butter, cubed
•1 cup chopped pecans
•2 tablespoons corn syrup

•Arrange 10 slices of bread in a greased Bean Pot. Spread with pie filling; top with remaining bread. In a large bowl, whisk the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight or put it in the oven right away.
• Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast.
• Bake,at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Yield: 10 servings.
Remember: When taking your Bean Pot out of refrigerator, DO NOT put it in a HOT Oven. Let the Oven and Bean Pot heat up together. This is great for those of us who forget to pre-heat.

Last Chance to get Great Deals

Friday, July 27th is your last chance to get these great specials!! Email me at homemadebybillie@gmail.com if you want to order! I need only $238 to be qualified for a great prize this week. 

Apricot Pork Loin for Bean Pot

 BEAN POT DINNER from Linda Kimmel
2-3 lb. pork loin
bag of baby carrots.
Apricot jelly
Place the pork loin in the BEAN POT. Place the baby carrots around it. Spoon out the Apricot Jelly over the top of this. I washed and cut the potatoes in half and brushed the cut side with EVOO and put them cut side down. Add abour 1/2 cup of water
around the edge and salt and pepper to taste. Put the lid on and bake at 350* for
1 1/2 hrs. Test meat with a thermometer fo doneness. This was awesome.

Tuesday, July 24, 2012

For the college student...

Everyone knows a college student. Who remembers their college days of microwave eating? Tupperware is perfect for a college student. What could a college student use?? Let me help you...

Pasta maker - 9 min in the microwave gives you perfect pasta! - Microwave times may vary.

Soup mugs - what college kids knows about Campbell's Soup & Ramen noodles?

Cereal Storage & cereal bowls - we all use cereal bowls - whether for cereal, oatmeal, or even ice cream

Breakfast maker -I love French Toast!!! I mix 3 eggs with a little milk and 1/4 tsp of Simple Indulgence Cinnamon-Vanilla Seasoning Blend, then toast 3 pieces of bread and quarter it, and quarter it again, put the toast squares in with the eggs and fold in with your saucy silicone spatcula. Pour mixture into the Breakfast Maker and microware on high for 2 minutes. I top mine with a light dusting of powdered sugar and real maple syrup

Sandwich Keeper - great for sandwiches & snacks on the go

Insulated tumbler (I have had mine for 10 years & still use it every day)

Impressions Tumblers w/ lids

Why Tupperware - because it will hold up to wear & tear. It comes in cool colors. As a parent, you can send leftovers home w/ your student.

When you order from my Tupperware Party at Tupperconnect - & place a $30+ order & I will mail you a free gift!! The larger the order, the better the prize! :D

If you want even better deal, let me set you up as a consultant & get even more awesome gifts! My Director has time to do a 3 way call, only 15 min of your time, to explain the wonderful world of being part of Tupperware. Receive a free gift for your time, valued at $20+.

Monday, July 23, 2012

Bean Pot Lasagna & Special 20% off!!

Here is a bean pot lasagna recipe that I found online. I PERSONALLY don't care for ricotta cheese or cottage cheese in my lasagna. So, best substitution is a jar of alfredo sauce! Try different flavors of alfredo sauce for a chance - I love this recipe now!

Bean Pot Lasagna
1 lb Italian Sausage (or hamburger)
1 9oz Lasagna Noodles,no boil broken into 2 pieces
1 12oz Ricotta Cheese - OR 1 JAR ALFREDO SAUCE
3 cups Mozzarella Cheese, shredded and divided
1 26 oz jar pasta sauce
1tbsp. parsley dried
Spray Bean Pot with cooking spray. In skillet over medium heat cook sausage until brown, crumbling as it cooks. Place meat in Bean Pot, add noodles, ricotta, 2 cups Mozzarella, pasta sauce and parsley. Stir gently to combine. Cover and bake at 250 degrees for 4 to 6 hours. Cover with remaining cheese and cook 5 more minutes..

I am gathering orders for Tupperware. Orders will be placed on Thursday night. This week I am offering up a 20% discount on any or all of the FridgeSmart Containers (p. 58-59). I hate wasting veggies & I love these containers. There is a great little pic on the side which tells you how to vent your container for a certain foods. There are 2 adjustable vents for controlling airflow. Did you know a family of 4 wastes up to 24 lbs of produce each month? 

Sunday, July 22, 2012

Bean Pot Mashed Potatoes

 zen master rule #582 - never trust smooth mashed potatoes. If they are lumpy, you can tell they are made w/ real potatoes! Gracie is a potato lovin' child. We make sticky mashed potatoes just to hide small pieces of meat in them cause she focuses in on just the potatoes. She is her daddy's girl! :D 

My upline just sent me this recipe. I will definitely be trying this!

Mashed Potatoes Bean Pot Style!!!
Mashed Potatoes

Peel and quarter your potatoes and put them in the bean pot.
Add 1/2 cup water and microwave for about 15 minutes. Check for doneness - it will depend on how many potatoes you are doing........When they are done there will be a little water left in the bottom - do not drain. Just stir it into the potatoes, Mash w/a potato masher right in your beanpot....then add sour cream, butter, salt and pepper - perfect mashed potatoes! Easy, quick, and LESS to clean!
Let me know after you try it!!!

Saturday, July 21, 2012

Zucchini - Quick bread, yeast bread & some muffins

Happy weekend! It has been a long week - Cooper out of town, kids happy, grumpy, happy, grumpy... Just got back from doc to find out Gracie has a sore throat. That explains why today has been outrageous from start till now. I think they know I have a list full of things to do today. 

I was up at 530 & tried to grate my way thru a whole zucchini, but still have 1/3 of it to go - & it wasn't even a big zucchini. However, I found 2 new recipes that are awesome! One is a bread machine wheat bread & the other is a savory muffin. 

I will start w/ the quick bread - it is from my cousin's Project Graduation Cookbook Seniors 2002 (Still have it Morgan!) And this recipe is actually from one of their childhood friends - Jonathon.

Zucchini Bread
3 eggs
1 c oil
2 c sugar
2 c grated zucchini
2 tsp vanilla
2 c flour
1 tsp salt
2 tsp cinnamon
1 tsp soda
1 c nuts

Beat eggs, oil & sugar. Add all other items. Grease loaf pans. Makes 2 loaves. Bake for 1 hr at 325 degrees. 

Zucchini Wheat Bread

So, I was totally thinking quick bread recipe. It was 530am so I didn't really register yeast - duh... It is a soft wheat bread - I could barely see the zucchini. Josey loved it - he ate a whole slice himself. But he hasn't seen a piece of bread or cracker that he didn't like. 

Use this in your bread machine. My machine takes liquids first, then dry ingredients. But do as your machine requires. 

2 tsp or 1/2 pkg yeast
1 c bread flour
1 c whole wheat flour
2 T wheat germ
1 t grated orange rind
2 T honey
1 tsp salt
 2 T margarine or butter
1/2 c shredded zucchini
3/4 c water

Add all ingredients to the machine as required. Choose either regular or light crust. Push start. How simple is that!! :D

Now, on to the savory muffins - This is from the Taste of Home 2007 cookbook I got a long time ago from Sam's Club. I don't use it much, but pull it out every so often...

Baby Basil-Zucchini Muffins

2 1/2 c flour
1/4 c sugar
3 TB minced fresh basil or 1 TB dried basil
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 eggs
3/4 c milk
2/3 c veg oil
2 c finely shredded peeled (oops missed that), zucchini, squeezed dry
1/2 c grated Parmesan cheese

In a large bowl, combine the flour, sugar, basil, baking powder, salt & baking soda. Beat the eggs, milk & oil. Stir into dry ingredients just till moistened. Fold in zucchini. 

Fill greased mini muffin cups 2/3 cull. Sprinkle w/ cheese. Bake at 400 degrees for 12-15 till done in middle. Cool 5 min before removing to wire rack. Serve warm. 

yield 4 1/2 dozen

Well, Cooper & I have a weekend w/o the kids planned so I need to get ready for Girls Night Out, pack stuff for the kids, pack our stuff, find time to shower (it is nasty hot out there today), and who knows what else is on my list!! 

Take care & have a great weekend. 

Friday, July 20, 2012

Ice Cream, Blueberry Muffins & Cherry Limeades!!

My aunt gave me the Ultimate Southern Living Cookbook years ago - (it says published 1999). I have used it for everything - fresh pasta, my blueberry streusel muffins, and Old Fashioned Vanilla Ice Cream.

The kids are having an after lunch biscuit snack (at 1145am) & watching Puppy Named Scooby Doo so I am working on my recipes. The heat is getting to all of us - so hard to not be able to play outside after 9am in the mornings & not till after 7pm at night. 

Cooper & I made our first batch of this on Father's Day ~ and we haven't given his dad back the ice cream maker yet. Cooper also justified the price of ice cream vs the price of ingredients to make ice cream, so we are making it about every couple of weeks. 

Old Fashioned Vanilla Ice Cream

6 egg yolks, lightly beaten (save the whites & freeze them in your Beaba freezer pod thingy)
2 1/3 c sugar
4 c milk
5 c half & half
1/4 tsp salt
2 TB vanilla

Combine first 3 ingredients in a large saucepan. Cook over low heat, stirring constantly, 25-30 min (it takes me over an hour... any tips on why???) Cook till thickened & coats a spoon. Cover & chill at least 4 hours.

Stir in half & half, salt & vanilla; pour into freezer container of 4-5 qt ice cream freezer. Freeze according to mfr directions.

Since I am in this cookbook, I will toss in the Blueberry Streusel Muffin recipe:

Blueberry Streusel Muffins:
1 3/4c flour
2 3/4 tsp baking powder
3/4 tsp salt
1/2 c sugar
2 tsp grated lemon
1 lg egg lightly beaten
3/4 c milk
 1/3 c veg oil
1 cup fresh or frozen bluberries, thawed (ever by they on sale fresh at sam's club & then freeze on a cookie sheet? Fresh blueberries anytime!)
1 Tb flour
1 Tb sugar
1/4 c sugar
2 1/2 Tb flour
1/2 t cinnamon
1 1/2 TB butter

Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine egg, milk & oil; stir well. Add to dry ingredients, stirring till just moistened.

Combine blueberries, 1 Tb flour, & 1 Tb sugar, tossing gently to coat.. Fold blueberry mixture into batter. Spoon batter into greased muffin pans; filling 2/3 full.

Combine 1/4 c sugar, 2 1/2 TB flour & cinnamon. Cut in butter w/ a pastry blender until mixture is crubmly. Sprinkle over batter. Bake at 400 degrees for 18 minutes or till golden. Remove from pans immediately

Yield 1 dozen.
Per muffin - calories 219, fat 8.9 g; chol 24 mg; sodium 266 mg

For Jumbo muffins - bake 20 min. 

Cherry Limeade
1 16 ounce jar maraschino cherries
(You won't use all, this is probably enough
for 2 batches of cherry limeade.)
1 12 ounce can Frozen Limeade, thawed
1 2-Liter Bottle of Diet Sprite
3 limes (save 1 for garnish)

Combine the frozen limeade and Diet Sprite in Beverage server. Juice 2 limes and add juice and rind. Add about 1/2 of the juice from the jar of cherries, reserving the cherries for garnish. Taste and add more juice to desired sweetness. You can always add more juice to the server to make it sweeter for someone who doesn't like it as tart.
Serve over crushed ice and garnish with lime slices and cherries...........

Thursday, July 19, 2012

Tomato & Mascarpone Pasta

Since it is just the kids & I for a couple days, I don't want to make a real meal, or something complicated w/ lots of leftovers. I pulled out my Annabel Karmel First Meals cookbook which I used often in making baby food for the kids. It isn't just baby food, but it goes into toddler & finger foods too. 

And I just got my new Tupperware Pasta Maker that I HAD to try out! Which I love! 

So, Tomato & Mascarpone Pasta Sauce

1 TB olive oil
1 red onion, peeled & chopped (I pulled out one of my frozen pods of onion, but only used about half of is since I am not a huge onion fan). 
1 garlic clove, peeled & crushed
1 2/3 c tomato puree (Didn't have, so I used a can of Campbell's Condensed Tomato Soup)
Pinch of Sugar
2 TB torn basil leaves or 1/4 tsp dried basil
1/2 c mascarpone or cream cheese
salt & freshly ground pepper (ha!)

Heat the olive oil in a saucepan & saute onion & garlic for about 7-8 min. Stir in the tomato puree & sugar. (Why sugar - the sugar cuts the acidity of the tomato. I put sugar in all my tomato based sauces). Simmer 10 min, w/ lid on, stirring occasionally. 

Remove from heat, add the basil & blend in a food processor (nope, didn't do this, just added it in). Return to pan & add the mascarpone. Stir til melted & simmer 1-2 min. Season to taste. 

1) this is a simple simple recipe. Yes you can make it in the bean pot - but NOT on the stovetop - use your microwave. I would cut down the onion/garlic cook time to half & then cut the simmer tomato sauce time in half also. Essentially, you are heating up the soup & then adding the cream cheese - cut into smaller cubes to melt faster. You may need to return to the microwave for a minute or two after the cream cheese melts. 

2) This is a SOO YUMMY recipe!! I loved the way my sauce clung to the noodles. Not sure if that was because of the Tupperware pasta cooker or if it was the sauce. 

Which - did you notice you have pics!!! lol!

Ok, so my review of the pasta cooker - awesome! Didn't have to worry about it boiling over! There are portion markers on the inside of the dish to measure how much water you need to add after you have put in your pasta. Cook w/o lid in microwave. When done, you put the lid on, one side has slots so you can easily pour out the water. No extra colander needed. You can server directly from this dish & even store in this dish. To avoid discoloration, don't put your sauces in the dish. ON SALE this week only (ends tomorrow) for half price!! $14.50!! 

Gracie, of course, has not met a noodle (or noo noo) that she didn't like & cleaned her plate. Josey didn't want to eat dinner so he had his milk. I think he will be back for it later. 

Wednesday, July 18, 2012

This just in from Cindy - Cookie Dessert

Cookie Salad/Dessert

In your container, mix 1 quart of Buttermilk with 4 small boxes of French Vanilla Pudding.
Then add 2 - 16 oz. containers of thawed Cool Whip & 2 big cans of Mandarin Oranges.
Break 4 packages of Fudge Striped Cookies into bite size pieces and ONLY put in the batch right before you serve (otherwise they will be soggy).
Then place some of the whole cookies on top for decoration. Enjoy!!!
TIP: prepare a minimum of 3 hours or even overnight & chill in the refrigerator so your bean pot will help refrigerate your treat. (keeping the lid on)

Tater Tot Casserole & Cake Batter Tip

Tater Tot Casserole

1 1/2 – 2 lbs. ground beef
1/2 – onion, diced
1 – package tater tots (32 oz)
1 – 10 oz can cream of mushroom soup
1 – 8 oz container sour cream
1 – cup milk
2 – cups grated cheddar cheese
pepper, to taste
season salt, to taste
garlic salt, to taste

Brown ground beef and diced onions, adding, pepper, seasoning salt and garlic salt to taste. Drain.  In a separate bowl mix together the soup, sour cream and milk.

Pour the soup mixture over on top of the ground beef layer spread evenly to cover the meat mixture. Top with tater tots, sprinkle with grated cheese over the entire casserole. Bake at 350 degrees for about 1 hour or until the casserole is bubbly and cheese is completely melted.

I found this tip & tidbit on Pinterest - imagine that. I tried it out on Sunday's birthday cake. I do think it made a better cake. Will have to print it off & tape to the inside of my cabinet so I don't forget to use it again!

It's true that cupcakes are cheaper than a full wedding cake and if you choose to bake the cupcakes yourself, you'll save even more. However, not everyone can or likes to bake. You can cheat and use a cake mix from a box but you run the risk of having them taste a little artificial. However, if you follow the simple recipe that I've posted below for you, no one would know they weren't baked from scatch.

Step 1: Look at the directions on the cake mix,
Step 2: Add one more egg (or add 2 if you want it to be very rich),
Step 3: Use melted butter instead of oil and double the amount,
Step 4: Instead of water, use milk.
Step 5: Mix well and bake for the time recommended on the box.

Monday, July 16, 2012

Fresh Strawberry Pie

It was a busy weekend - I had a birthday dinner & movie w/ hubby on Friday night, all day scrapbooking on Saturday, then family dinner/birthday party for the hubby & twins Sunday afternoon. We have been smoking fools - smoking meats that is. We got an electric smoker as a wedding gift from some great friends & this summer we have been using it to the max! While Cooper is manning the smoker, my sis & I made up this Strawberry Pie. It was the special treat for Cooper, which unfortunately, he had to go to Seattle on business today, so I am forced to eat the leftovers... DARN MY LUCK! :D

Fresh Strawberry Pie

Fresh Strawberry Pie - from myrecipes.com
  • Crust:
  • 50 reduced-calorie vanilla wafers
  • 1/4 cup butter or stick margarine, melted 
  • 2 tablespoons sugar
  • 1 teaspoon grated orange rind 
  • Cooking spray
  • Filling:
  • 2 cups ripe strawberries 
  • 1/2 cup water
  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice 
  • 6 cups small ripe strawberries 
  • 1/2 cup frozen reduced-calorie whipped topping, thawed and divided
  1. Preheat oven to 350°.
  2. To prepare crust, place wafers in a food processor, and process until finely ground. Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist. Press into bottom and up sides of pie plate coated with cooking spray. Bake at 350° for 15 minutes; cool on a wire rack.
  3. To prepare filling, mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary). Discard pulp.
  4. Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.
  5. Arrange a layer of small strawberries, stem sides down, in the crust. Spoon about one-third of sauce over the strawberries. Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries. Chill for at least 3 hours. Serve with whipped topping.

OMG! I never new a nilla wafer crust could be so so so much better than graham crackers!

Friday, July 13, 2012

BBQ Chicken Thighs

Tonight's meal went well - not much fussing from Josey. I didn't have dinner ready till after 6pm. They were hungry so I handed them some carrot sticks to munch on. And granted Gracie ate only mashed potatoes (3 helpings) with some chicken pieces hidden in them.

That is why you make sticky mashed potatoes - to hide other foods in them! lol! 

I am still using the Fix It & Enjoy It Healthy Cookbook. It is handy. It is easy. I have the ingredients.

The recipe called for 12 boneless, skinless chicken thighs & makes 6 servings. I made half of the marinade since I only had 3 thighs. I get them in the huge pack from Sam's Club & put them in ziploc bags since we can easily eat 3 at a sitting, or have one for leftovers. 

BBQ Chicken Thighs
6 TB apple cider vinegar 
3 TB canola oil
3 TB ketchup
1/4 tsp black pepper
1/4 tsp poultry seasoning (I just used seasoning salt)
12 boneless, skinless chicken thighs

Combine all ingredients except for chicken thighs in a large bowl. 

Submerge thighs in sauce in bowl.

Marinate 2-4 hrs, stirring several times to make sure meat is covered.

Grill over med heat, turning over after 10-15 min. 

Grill another 5-7 minutes. Watch carefully so meat doesn't dry out. Remove from grill if finished earlier. 

Calories: 273; protein 35 g, carb 2g, Total Fat 13g, Chol 141mg, Sodium 242, Fiber - trace

Thursday, July 12, 2012

Veggie & Beef Stir Fry - Zucchini Recipe

My kids love love love rice. At any given night I can use leftover meat to make stir fry or fried rice. Of course, after all Asian recipes, you are hungry 5 min later. Lately Josey has been cranky about sitting down for a meal.

Last night we had a major melt down. Cooper & I ate, Gracie had a couple bites & Josey screamed his disapproval. I made the ultimate decision I needed a snowmonster from Andy's Custard instead of listening to him. We packed up and headed out to get some ice cream & visit the in laws. Wouldn't you know when we got back, Josey crawled up into his chair & ate his AND Gracie's plates of food. Didn't even touch his milk till he was done.

If you know Josey - he is a milk-aholic, serious addiction.... He is sweet kid when he wants Gracie's milk. He stands by it, looks around to see who is watching. If a parent is around, he will offer it to Gracie. If you give him the ok nod, he sucks like a maniac... So funny!!

So, with these zucchini - I am on a mission to use them. This recipe is also from the Fix It & Enjoy It Healthy Cookbook. That justifies the snowmonster for dessert - you should try it!

And the more you read my posts, you will find I change things in the recipe, or use substitutes...

Veggie & Beef Stir Fry

1/4 lb beef tenderloin (I used Pork) 
2 tsp olive oil
1 onion, chopped coarsely (used some from my frozen pods -ask me if I love Beaba)
1 sm zucchini, coarsely chopped
3 c coarsely chopped broccoli
half a small squash, you guessed it, chopped coarsely
1 tsp low sodium teriyaki sauce (I used hoisin sauce)

Cut beef into 1/4" wide strips.

In a good sized skillet, I love my Pampered Chef huge skillet, yes I am an infomercial for lots o' products, stir fry beef in olive oil just till no longer pink, about 2 min. 

Add onion & other veggies. Stir fry til tender crisp, about 5-7 min. 

Just before serving, add teriyaki sauce to beef & veggies. Serve w/ rice.

RICE: did you forget to make some rice ahead of time - no worries!! Use Minute Rice & cook it in your bean pot. Follow directions on box. I am the healthy type of person so I used brown Minute Rice. Love it!

Per serving w/ brown rice: calories 206; protein 11g; carb 30g; Total fat 5g; Sodium 80 mg; Fiber 4g.

There wasn't much left for leftovers, but it is a great way to use up leftovers. Tonight I need to do something w/ chicken thighs. We are going to adjust our eating time to later & maybe avoid Josey's meltdowns.

Have a great night!


Wednesday, July 11, 2012

What to do w/ Zucchini...

Oh, to be home again! Everyone loves vacation, but we came back exhausted. We spent double our budget when we purchased our bed a couple years ago & it was the best purchase of the century! We love it. It was so nice to sleep in our own bed last night. Plus kids slept in till 730am! 

Who has zucchini running out their ears... We do! Well, except for this morning because yesterday my dear FIL cleaned out the garden of squash & zucchini & took it to the Food Bank, which is just down the street. I found 2 perfect sized zuc this morning & will make them for dinner. 

As my SIL decided the family needed a new upright freezer, Cooper cleaned out the chest freezer, leaving me w/ several packages of shredded zucchini from last year. I babysit for a 9 yr old girl during the summers & M LOVES zucchini bread. We took her to Branson with us on Sunday & the first thing she said was - when we get back can we make zucchini bread??

So, I made a recipe out of A Matter of Thyme cookbook & it was ok, took a huge amount of brown sugar. Today I grabbed my Fix It & Enjoy It Healthy Cookbook for some reason. I was amazed there are a ton of zuc recipes! One was a Zucchini Bread w/ Cranberries - I love dried cranberries!

It is in the oven. I will take a pic in a few minutes. And I doubled it cause the baggie of zuc gave me just about a cup of zuc.

Zucchini Bread w/ Cranberries

1/2 c sugar
1/2 c zucchini, shredded
1/3 c skim milk (sorry, used 2%)
1 TB corn oil (sorry, used canola)
egg substitute equivalent to 1 egg or 2 egg whites
1 c whole wheat flour (since I double the recipe, I used 1 c whole wheat & 1 c regular)
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 c dried cranberries

Preheat oven to 400 deg. 

In a large bowl, combine sugar, zucchini, milk, oil, & egg substitute. Mix well.

In a separate bowl, combine dry ingredients. Fold in dried cranberries.

Spoon into bread pan that has been sprayed w/ non stick spray. 

Bake at 400 degrees for 12-19 min (mine took closer to 35 min). 

8 servings

Per serving - calories 148; Protein 3g; carb 30g; sodium 80; fiber 2g

After the baking - I would go easier on the cloves. It is a great tasting recipe! I will definitely be making it again. One loaf is already gone. 

On another thought - the Petite Casseroles are becoming more & more my fav piece of stoneware. Gracie who will eat eggs, but not often, ate her eggs, plus part of her brother's eggs this morning. I used 2 eggs, 2 TB milk & microwaved w/ lid on about 1 min 30 sec. Not only were they perfectly cooked, but they were gorgeous! 

Well, time to go find something to go w/ our pork chops for dinner. 

Cook w/ you later