Monday, August 25, 2008

Blueberry Yogurt Coffee Cake (My Birthday Breakfast 2008)

Blueberry Yogurt Coffee Cake

Category: BreakfastYield: 9 servings
Preparation time: 15 minutes
Total time: 1 hour

1/2 cup butter
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla
1 1/4 cup all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup plain low-fat yogurt
1 cup blueberries
1/2 cup light brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 cup chopped walnuts
2 Tbs butter

Preheat oven to 350. In a lg. bowl, cream butter with sugar until light and fluffy. Beat in eggs and vanilla. In a medium bowl, sift together flour, baking powder, baking soda and salt. Stir into butter mixture. Add yogurt and mix. Gently stir in blueberries. In a small bowl stir together the brown sugar, cinnamon, nutmeg and walnuts. Pour half the batter into a buttered 8" square pan. Sprinkle with half the topping mixture & top with the remaining batter. Cimbine the remaining topping with 2 T. butter and sprinkle over the top. Cook about 45 min.

Nutritional facts per serving (daily value): Calories 388kcal; Protein 6g (12%); Total Fat 23g (35%)(Sat. 9g (47%)); Chol. 82mg (27%); Carb. 42g (14%); Fiber 2g (8%); Sugars 26g; Calcium 95mg (9%); Iron 2mg (10%)----------

Exported from Shop'NCook Menu 3.4.3 (

Thursday, August 21, 2008

Concentrating on Breakfast

Graycen has IOWA testing next week. In reading about how I could help her prepare for this, I read that having a really great breakfast would help her with focus and stamina during the lengthy testing. Breakfast is always fast here, so it is an area that I could use some help in anyway. I found a few recipes in my ShopNCook database that I am trying. The Baked APple Frech Toast was one and here is another.

Apple & Cinnamon Muffins

Category: BreadsMuffinsBreakfast

Finding a muffin recipe that is both healthy for your toddler and great tasting may not always be the easiest challenge. The following apple cinnamon muffin recipe has lots of healthy ingredients like apples, cinnamon and rolled oats.
1 cup quick-cooking rolled oats
1 egg
1 cup buttermilk
1 apple
1/3 cup firmly packed brown sugar
2 tablespoons granulated sugar
1/3 cup vegetable oil
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon

Preheat oven to 400F. Combine oats and buttermilk in a medium mixing bowl and stir to moisten oats, set aside. Peel the apple and cut into small pieces (with core removed). In a separate mixing bowl add eggs, brown sugar and oil and mix with an electric mixer on low speed until smooth. Add the oat mixture to the egg mixture and mix until blended together well. Now add flour, baking powder, salt, baking soda and 1/2 teaspoon cinnamon. Use a mixing spoon to mix ingredients just until the dry ingredients are mixed in (don't over beat). Stir in the apple. Pour into greased muffin cups. In a separate, small bowl mix together the granulated sugar and 1 teaspoon cinnamon, then sprinkle this mixture over the batter. Bake for 20-25 minutes or until a fork inserted into the middle of a muffin comes out clean.

Exported from Shop'NCook Menu 3.4.3 (

Wednesday, August 20, 2008

Baked Apple French Toast

Baked Apple French Toast

Yield: 8 servings
3 large green apples
1/2 cup butter
1/2 cup (or more) brown sugar
12 ounces cream cheese (cut this into tiny cubes)
12 slices firm bread - (I used eight grain and it was yummy and full of Omega 3)
8 eggs
2 cups milk
2 tablespoons vanilla

Set rack in lower third of oven and preheat oven to 350F. Butter a 13 x 9 inch baking pan. Core and cut the apples into thin wedges, leaving the skin on or you may remove skin. In a skillet, melt butter with brown sugar and 1 tablespoon water. Add the apples and cook, stirring for 2 to 3 minutes.Transfer to the baking dish and let cool. Cut cream cheese into cubes and arrange evenly over the apples. cut the slices of bread in half diagonally and layer over the apples to cover the whole dish. In a large mixing bowl, beat together eggs, milk and vanilla. Pour the egg mixture over the bread, taking care to dampen all the bread. Sprinkle with cinnamon. Bake for 40 to 50 minutes, until golden and puffed. Let cool 10 minutes before serving.


Exported from Shop'NCook Menu 3.4.3 (

Sunday, August 17, 2008

Shop N Cook MENU

I think I have mentioned it before, but I LOOOOOOOOOOOVE the Shop N Cook Menu software! It allows me to enter in all of my recipes, plan my menu (for as many days as I need to ahead) and then it automatically uses those recipes make my shopping list. If you go to the link above, you will see that there is a free 45 day trial. Try it out, but know that when you purchase it there is a whole other world of recipes available to you!!!

Last night while we watched Phelps win his eighth gold medal, I went ahead and planned all of my next set of menus (8/24-9/7). It is just a matter of looking through the cookbook databases and clicking the add button. When I am ready to go to the grocery store, I just take a look at the list and add whatever else I need (snacks, household items, and anything else). Then, this wonderful software prints me a gorgeous, organized list to take with me to the store.

With five children, you can IMAGINE how expensive a trip to the grocery store could be. However, with the list I stay right on track and we don't end up at home with a bunch of things we don't really need.

I LOOOOOOOVE it! So, go and try it out for FREE!!

Wednesday, August 13, 2008

Baked Zucchini Quiche


Became THIS for dinner tonight:

Baked Zucchini Quiche
3 cups of thinly sliced or shredded,unpeeled zucchini
1/2 cup of grated cheese
1 cup of Bisquick *
1/2 cup of chopped onion **
1/2 teaspoon of oregano
2 teaspoons of chopped fresh parsley
1/2 teaspoon of seasoned salt (opt.)
1 clove minced garlic
1/2 cup of oil
4 beaten eggs

Preheat oven to 350ºF. Mix all ingredients. Bake in 13"x9" greased dish, 30 to 40 minutes until golden brown. Cut into squares, about 2"x1".

*I got all my veggies sliced and realized that Nathan had used the last bit of my Bisquick for pancakes! I found this mix substitute online and it worked well. I used this recipe converter to make it is a MUCH smaller batch.

** I also added finely minced red and purple peppers for color.

I also grated three peeled potatoes on the trusty box grater. I added some green onions, salt, pepper and a bit of good olive oil. Using an ice cream scoop, I placed piles onto a very hot skillet. These have to cook for a fairly long time, because you want the outside to crisp up and brown, but you also want the inside to cook. They make YUMMY hash browns that go GREAT with any egg dish like this.


Friday, August 8, 2008

For Sandra!

Here is the recipe for the Mexican Chicken Dinner that I Served on my china for the first time!

Preheat oven to 350 degrees. Coat chicken, completely, with taco seasoning. Place in greased 9x12 and bake for 25 minutes. In a small saute pan, I heat up 2 cups of black beans with 1/2 cup of salsa and cumin. I also cook Vigo Mexican Rice according to the package directions.
At the end of the 25 minute cook-time for the chicken, pull chicken out and cover with about a 1/2 cup of salsa and a sprinkling of cheddar (or jack) cheese. Return to the oven for 5 minutes, or until cheese melts.
I usually layer the chicken on top of the beans and rice.

Monday, June 23, 2008

Busy, busy, busy, and busy today!

We leave on my Crazy Mama Road Trip in one week, so this week is scheduled to get us ready! I *hate* the last-minute packing push, so I am trying desperately to avoid it this time. The kids have TOO MANY CLOTHES, so I am going to go ahead an pack a few things that I can just wash while we are gone. I have lots of stuff to do in the next week including organizing travel-mates (leapster, batteries, movies, etc), so blogging may take the back burner. In the meantime, hop over to my irl friend's thrifty- finds blog, screaming pennies. You could spend days scrolling through the free stuff and discounts she organizes there! She is also a coupon maven, so I am looking forward to a coupon 101 session very soon!!!!!

Happy thriftiness and tell Cheryl that I said hello!!!

Saturday, June 21, 2008

In a Rut!

I am in search of some new meals for my family, so stay tuned!! I will try and post what I find!

Monday, June 2, 2008

Cilantro Salsa
1 can Mexican rotel, drain most of it
1 can whole peeled tomatoes, drain most of it ( I use about 4 -5 good, fresh tomatoes, but the canned ones taste fine too.)
1 garlic clove (pressed)
1 tsp. onion salt
Put all of that in blender and mix together
Then add:
3 stalks green onion
2 Tbsp. fresh cilantro
Blend in blender until just mixed together.
Makes 3 cups.

This does great in Tupperware in the fridge as long as it lasts. It is one of those recipes that is better the next day. Nathan and I eat it like this a lot:

Black Bean Salad
1 can of black beans (drained and rinsed)
lettuce of choice (enough to fill each bowl)
1 Tbl ranch dressing
baked tortilla chips
1/8-1/4 cup cilantro salsa

layer ingredients in bowl and crumble chips on top. It isn’t tough or fancy, but it is filling. It makes a GREAT quick-lunch or late dinner.


Thursday, January 17, 2008

Chicken Pot Pie

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/3 cup butter
1/3 cup chopped onion ( I used chopped & dried)
1/3 cup whole grain wheat flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon poppy seed
1 3/4 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and poppy seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust***. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

*** Variation: To accomadate my large family, I omitted having a bottom crust entirely and instead used both crusts over the top. I cooked it in a 9 x12 casserole dish.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Thursday, January 10, 2008

Chocolate Zucchini Bread

Chocolate Zucchini Bread

2 1/2 cups all-purpose flour -- unbleached ( I use my ground hard red winter wheat)
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups sugar ( I use equal amounts of honey crystals)
3/4 cup egg substitute -- fat free
1/3 cup canola oil
2 tablespoons water
1 tablespoon vanilla
2 1/2 cups shredded zucchini

Coat two 4x8 inch loaf pans with nonstick spray.
In a medium bowl, use an electric mixer set at medium speed to beat the sugar, egg substitute, oil, water and vanilla until well blended. Stir in zucchini.
Add dry ingredients and stir until they are moistened. Divide the batter between the pans.
Bake until a toothpick near the center of each loaf comes out clean, 50 to 60 minutes. Bake at 350 degrees F.
Cool in pans on wire rack for 10 minutes. Remove the loaves from pans and allow to cool completely on wire rack.
Makes two loaves of 12 slices each. Freezes well. Serving Size (1 slice) According to the cookbook: Per Serving: 147 Calories, 3.2g Fat, 0.5g Fiber Weight Watcher Points: 3 Per serving: 161 Calories (kcal); 4g Total Fat; (23% calories from fat); 3g Protein; 28g Carbohydrate; trace Cholesterol; 74mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates

Wednesday, January 2, 2008

Margarita Chicken

Margarita Chicken
1/2 cup frozen nonalcoholic margarita mix - thawed

3 tbsp lime juice - freshly squeezed

1 clove garlic - crushed (or more)

3 pounds broiler or fryer chicken - cut up (3 to 3 1/2) OR 1 1/2 pounds skinless boneless chicken breast halves

Coarse salt

Mix margarita mix, lime juice and garlic in a large resealable freezer plastic bag. Add chicken to bag. Seal and turn a few times to coat chicken. Refrigerate, turning bag occasionally. Marinate at least 1 hr, but no longer than 24 hrs. Remove chicken from bag & reserve marinade.

On your grill place chicken, skin side up on grill, Brush with marinade and sprinkle with some salt. Cover grill with lid & grill 5 to 6" from medium heat for 15 minutes. Turn chicken, brush with remaining marinade and sprinkle with more salt. Cover & grill 20 to 40 minutes longer until chicken tests done.

Serves 6.

Per Serving (1 boneless, skinless chicken breast): 128 Calories; 1g Fat (10.5% calories from fat); 26g Protein; 1g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 74mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit.

WW Points: 3 pt.

Crockpot Garlic Chicken

Crockpot Garlic Chicken
4 skinned chicken breast halves

1 teaspoon salt

2 teaspoons paprika

2 teaspoons lemon pepper

1 large onion, sliced

10 cloves garlic (about 1 medium), unpeeled

Mix together salt, pepper and paprika. Rub all over meat side of chicken breast. Place onion in slow cooker. Place chicken breast side up on onion. Place garlic on chicken.

Cover and cook on low in slow cooker for about 6 hours or until juices run clear.

Serves 4.

WW Points: 3 pt.

Chicken Taco Salad

Chicken Taco Salad

3/4 cup chopped onion

1 1/2 cups (8 ounces) diced cooked chicken breast

5 ounces (one 8-ounce can) canned pinto beans - rinsed and drained

1/2 cup water

1 1/2 teaspoons taco seasoning mix

4 cups shredded lettuce

2 cups chopped fresh tomato

1/2 cup chopped green bell pepper

3/4 cup (3 ounces) Kraft shredded reduced-fat Cheddar cheese

1 1/2 cups (1 1/2 ounces) Corn Chex

3/4 cup chunky salsa

6 tablespoons fat-free sour cream

In a large saucepan sprayed with olive-flavored cooking spray, brown onion. Stir in chicken pinto beans, water, and taco seasoning. Mix well to combine. Lower heat. Simmer 10 minutes, stirring occasionally.

Meanwhile, in a large serving bowl, combine lettuce, tomato, and green pepper.

Spoon hot chicken mixture over lettuce mixture. Top with Cheddar cheese and Corn Chex. Toss gently to combine.

For each serving, place about 2 cups mixture on a plate and top with 2 tablespoons salsa and 1 tablespoon sour cream.

Serves 6

Serving size (2 cups mixture, 2 tablespoons salsa and 1 tablespoon sour cream) Per serving: 232 Cal, 4g Fat, 22g Pro, 27g Carb, 344mg Sod, 5g Fib

Healthy Exchanges: 3 Protein, 2 2/3 Vegetables, 1/3 Bread, 15 Opt. Cal.

Diabetic Exchanges: 2 Meat, 2 Vegetable, 1 Starch

WW Points: 4 pt.

HELP: Healthy Exchanges Lifetime Plan