This Week

The results of my grocery shopping today:

Aldi $24

not the mixer :)

Deals: tomatoes, bell peppers, onions

Hy-Vee $34

Deals: bell peppers, lettuce, strawberries, grapes

Some non-paleo splurges for the weekend (eating with friends) include the chips, string cheese, and frozen rolls.  I even bought deli roast beef, which is something I rarely do because it is so expensive (and processed).  I mean seriously, at $6 a pound, I might as well buy steak.  But if I am going to buy deli meat (for convenience sake), we like roast beef :)  The cake mixes were on sale and I can use them when I make treats for church or something.

Other stuff I like:

I want to try this salad dressing.

I like Megan's tip for using a cake pan when traveling with little children.

This rhubarb oatmeal pie looks not-too-complicated for me.

I am going to read this book soon.

Have a good weekend!

Tasty Ideas

Some semi-but-not-100%-healthy ideas for summer:

I want to make this coconut milk chocolate ice cream... seems so easy!

First I need an ice cream maker :)

What about these grain-free apple flax muffins?

Mmm, yummy fruit sorbet.

Magic sauce.  Sounds interesting.

My kids are so weird about meat.  Some days they avoid it, other days they eat it first thing of the meal.  It is hard to predict.  My 1 year old, who had been avoiding chicken, loved it in the meal I threw together last night.  Chicken, string beans, a little green onion, and seasonings (onion, garlic, salt, pepper) sauteed lightly in olive oil, and topped with cashews.  No soy sauce, because I am not a huge fan of the taste.  They even ate the nuts.  Wow.  Necessity is the mother of invention.  I think this was a good invention.

Menu Plan 4/25/11

Breakfasts:

Almond Banana Pancakes

Sausage (w/onion and cayenne) & Sweet Potato Hash
Fried Eggs
Fruit
Milk

Lunches:

Egg Salad over Lettuce x2

Chicken Salad #1 x2

Sherried Tomato Soup with Chicken
Fruit

Snacks:
Crispy Almonds & Walnuts with Raisins
Celery & Almond Butter

Dinners:

Monday - Cabbage Leaf Chicken Tacos

Tuesday - Homemade Salmon Burgers, Peas
Wednesday - Beanless Chili, Green Beans
Thursday - Leftovers
Friday - Leftovers

Weekend:

Eating with family to celebrate my little sister's graduation!  Making gluten-free cake pops! (experimenting with gf cake mix)

Sunday Brunch:

Breakfast Casserole (w/ bacon, spinach, and cheese)
Sweet Potato Homefries
Fruit Salad

Menu Plan 4/11/11

Last week, I made the mayonnaise recipe found here.  The stick blender came in very handy.  By itself, the mayo tasted very olive oil-y, but it was great mixed with canned salmon and in a chicken salad with apples, raisins, and crispy almonds.  I will be using the recipe again.  Here is the plan for the coming week...


Breakfasts:

Eggs

Almond Banana Pancakes

Homemade Turkey Sausage

Fruit (Bananas, Grapes, Oranges)

Milk

Lunches:

M-T - Chopped Chicken Salad

W-Th - Grilled Chicken Salad
F - Sa - Chicken Tortilla Soup (my own version)
Su - Leftovers

Dinners:

Monday - Tuna & Spinach Stuffed Tomatoes, Green Beans
Tuesday - Paleo Salisbury Steak, Sweet Potatoes, Green Beans
Wednesday - Paleo Lasagna with Zucchini and Spinach (my own creation), Salad
Thursday - Leftovers
Friday - Homemade Salmon Burgers, Peas, Baked Apples
Saturday - Salsa Verde Pork, Carrots and Guacamole, Salad
Sunday - Leftovers

Snacks:Apples & Almond Butter, Crispy Nuts and Raisins

Non-Paleo, but Grain-free Dessert for Bible Study:

Black Bean Brownies (I promised my husband I am not going to taste any... this is going to be torture!)

Rhubarb Upside Down Cake

No, this is not Paleo.  No, I have not made it.  No, I have not eaten it.

But, I have a thing for rhubarb, and I SOOOO want to make this Rhubarb Upside Down Cake.  I have rhubarb in the freezer right now...

Anyone want me to make it for them?????

Homemade Twix Bars

I received this recipe this week.  I haven't made these yet, but I want to!

Club crackers (broken into small rectangles)
1 c. crushed graham crackers
3/4 c. brown sugar
1/3 c. white sugar
1/3 c. milk
1/2 c. margarine (I'd use butter!!)
1 c. chocolate chips
2/3 c. peanut butter

In a 9x13 inch pan, put a layer of club crackers.  Combine the next 5 ingredients in a saucepan and bring to a boil.  Continue to boil for about 5 minutes, stirring constantly.  Pour mixture over crackers.  Add another layer of club crackers, pressing down slightly.  Place in refrigerator to chill for at least 30 minutes.  For the next layer, combine chocolate chips and peanut butter and melt in the microwave (2 minutes).  Stir well and spread over crackers.  Place in refrigerator until topping is firm.  Cut into bars and enjoy!

Frugal, Fun Centerpiece: Sprinkle, Sparkle Marshmallow Pops

How's that for a long title?

I was charged with creating centerpieces for our winter staff meeting.  They needed to be inexpensive and relatively labor un-intensive. I decided on edible marshmallow pops after being inspired by these and these.  After some trial runs,I ended up going with the second method.  The only items that needed to be purchased were marshmallows and sprinkles, making 6 centerpieces for about $6.

Other supplies:
Glass jars - from home
Burlap, yarn, paper in the jars, and straws - provided at work

Popsicle or lollipop sticks may have been cuter than plastic straws, but the ones I had were too short.

Not nearly as tasty as cake pops, but just as cute, cheaper, and way easier!

I also made a little bouquet for my daughter :)

Now, I just hope they survive transit to their destination...

Homemade Colored Sugar Sprinkles

In a pinch for sprinkles when making these shortbread cookies last week, I followed this recipe for some homemade colored sugar.  It is so easy: 1/4 cup sugar + 5 drops food coloring.  Stir.  Then, shake.  And you're set!

I don't think the color is quite as vibrant as buying some premade, but for costing just pennies, it is great.  I will probably be making colored sugar sprinkles like this again!

Menu Plan 12/14/10

This past weekend I made two double batches of these Mom's Mint Christmas Brownies for my neighborhood cookie exchange.  They are the best when chilled!  (They contain very little flour, so I wonder if you could try to substitute a non-wheat flour, if needed...?)  PS - They also won the "Best All-Around Cookie" ribbon :)  Also made some of these Easy Shortbread Cookies for the church's children's program.  (These contain little sugar and no egg, so would be great for anyone with egg allergies.)

Breakfasts:
Feeling uninspired due to all the other baking going on...
Cereal with Milk
or maybe Baked Soaked Oatmeal with Milk
Oranges or Orange Juice

Lunches:
Homemade Hummus and Pita Chips
or PB&J Sandwiches
Carrots with Ranch
Cheese
Crispy Almonds
Pears, Bananas

Dinners:
Monday - Spaghetti Pie (doubled), Broccoli
Tuesday - Leftovers
Wednesday - Beef Chimichangas, Sweet Corn
Thursday - Leftovers
Friday - Out to Eat
Saturday - Fish Sticks, Peas
Sunday - Chicken Pot Pie

Make for Parties:
Spinach Balls

Meal for Friend:
I am going in together on this with another friend who is providing the BBQ Brisket and Cheesy Potatoes.  I am making some easy Creamy Crockpot Corn and Swiss Chocolate Chip Cookies.

Take to church:
Chocolate Chip Coffee Cake, Sliced Oranges

Have a great week!

Christmas Cookies Book & Recipe

My 3 year old and I enjoy this book very much.

There is a recipe at the end.

It looked easy.  So, I was impulsive, and we gave it a try over the weekend.  It was easy.  The cookies were simple, no fancy tastes, but good!

I wanted to try a glaze recipe that I had received a few years ago.

Lemon Sugar Cookie Glaze

2 cups powdered sugar
2 T. lemon juice
1 T. warm water (more if needed)

Mix together and spread over cookies while warm.

I let me daughter choose the colors: we had blue cookies with pink sprinkles.

I liked the glaze and would make it again for myself.  It was a bit tart, which I enjoy.  My daughter is eating the cookies without complaining.  But, my husband turned his nose up at it, because if it were up to him, a thick layer of cream cheese frosting would be the only frosting allowed in the universe.  (With this glaze, be ready for a non-traditional taste is all I'm saying.)

Enjoy!

Catch-Up

That is the plan for tomorrow.
I didn't do any shopping this week, aside from $4 on milk.  Didn't do any Black Friday shopping this year!  Haven't done anything on my To-Do List yet, either.

First....
Tomorrow is laundry and cleaning day.  I'm psyching myself up.  Maybe an errand or two, as well.  Since it is a holiday weekend and all, maybe I'll let myself drink some coffee to get going.

I like chocolate and mint, so I think I am going to make some of these Christmas Mint Brownies (minus the nuts) in a few weeks for our cookie exchange this year, even though they aren't technically cookies.  As long as they taste good, I don't think anyone will mind too much.  I hope.

I am not a knitter, and am a little envious of those who are.
Knitters and non-knitters, is anyone making anything fun for Christmas presents this year?
I want to make my daughter a fabric covered bulletin board for her room.  Basic.
I also got some small, colored, wooden beads at Hobby Lobby to make her an easy, cute bracelet and necklace.
Nothing that requires an indepth tutorial by any means...

I hope you had a happy Thanksgiving.  Anyone cry at any commercials?  I won't make fun of you if you did.

Soft & Chewy Ginger Cookies

This recipe is one of my husband's favorites.  I got it from his mom.

Makes appoximately 2 dozen cookies.

3/4 cup shortening  I use half butter and half coconut oil.
1 cup sugar
1 egg
1/4 cup molasses; can use part honey if desired
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
2 and 1/4 cups flour

Beat together in order listed.  I use a #30 dipper to make dough into balls, but you can also use your hands.  Roll in sugar.  Flatten slightly.  Bake at 325 for 10 to 12 minutes.  I accidentally baked at 350 and they turned out fine.

Menu Plan 10/4/10

I tried to change our dinners up a little bit this week because I was starting to feel a little bit like we were in a rut.  As for breakfast and lunch, that's okay.

Breakfasts:
Baked Soaked Oatmeal (modified)
Eggs and Toast
Orange Juice

Lunches:
PB&J Sandwiches
String Cheese
Carrots
Apples or Bananas

Dinners:
Monday - Ham & Swiss on Rolls (I'll try not to kill the yeast this time), Salad with Ranch (new to me recipe)

Tuesday - Fish, Broccoli, Potatoes
Wednesday - Calzones (a version of PW's Calzones), Salad
Thursday - Fried Rice
Friday - (Musings of a Housewife's) Friday Night Chili & Cornbread
Saturday - Soft Chili Tacos
Sunday - Leftovers

I made some easy treats for church today: Two Ingredient Pumpkin Cake and Swiss Chocolate Chip Cookies.  Since it is fall after all, if you need of some apple recipes, here is an easy-to-make-easy-to-eat one: No-Peel Apple Cake!

Coming soon: the stash of groceries from this past weekend.

(Healthy?) 1st Birthday Cake

Cupcakes, rather.

I made 2 types of cupcakes for my son's 1 year old birthday party... We kept the party pretty low-key with just some family over.  Actually, we will celebrate more with other family later this month, so the party isn't over yet.  What a lucky guy :)  Anyways, back to the cupcakes.  Please excuse the drinking glasses in the way.  This is not a fancy photo.

Just like I had for my daughter's 1 year old birthday, I made a batch of Carrot Cake Muffins with Cream Cheese Frosting.  (I used unsweetened applesauce, not cauliflower puree.  I used multi-grain flour and sucanat.)  My baby boy devoured his!  He tried to eat his plate when he was done.

I also made some Chocolate Surprise Cupcakes.  However, I only used the filling recipe from that recipe.  For the cake part, I used the Green Baby Guide's Chocolate Beet Cake.  There are lots of Chocolate Beet Cake recipes out there, but this is the one I have found that uses the most beets and the least sugar.  I occasionally get a pound of beets in our produce box, and I always just puree and save them for this.  It is the perfect amount.  Note: I use 1/2 teaspoon salt (not listed in the recipe).  And I almost always use coconut oil in place of vegetable or canola oil.  Another note: I don't sprinkle any chocolate chips on top since I am adding the cream cheese and chocolate chip filling.  I have made these twice now, and the filling doesn't sink into this cake batter, so I try to layer it in the middle of some batter.  But the first time, I just put the filling on top, and it was fine that way, too.  I think I baked them for 25 to 30 minutes in a silicone cupcake pan.  Made 18 cupcakes.

As you can see, we also had cantelope and peaches, as well as iced tea, water, and homemade lemonade made with the ratio of 1 cup organic lemon juice, 6 cups water, 3/4 cup white sugar.

Swiss Chocolate Chip Cookies

A friend gave me this recipe in high school and I still have it!  I hadn't made these in forever, and had forgotten how soft and good they are.  And easy, too!  Perfect for using up half a bag of chocolate chips.

1 box Duncan Hines Swiss Chocolate cake mix (This is hard to find and/or discontinued so I used German Chocolate and they still turned out just like I remembered.)
2 eggs
1/2 c. oil
6 oz. semi-sweet chocolate chips
You can add nuts in addition, in you like.

Mix all together.  Drop by rounded spoonfuls onto cookie sheet and bake at 350 for 8-10 minutes.

Thanks Abs!

Menu Plan 7/19/10

Breakfasts:
Granola with Milk
Fruit

Lunches:
Chicken and Cheese Sandwiches
Yogurt
Carrots
Fruit

Dinners:
Monday - Roasted Chicken, Corn on the Cob, Green Beans
Tuesday - Slow-Cooker Chicken Tortilla Soup, Salad*
Wednesday - Leftovers
Thursday - Mom's Lasagna (with meat this time), Salad, Garlic Bread
Friday - Leftovers
Saturday - Out to Eat
Sunday - ??

Desserts:
Healthy Strawberry Shortcake
Surprise Cupcakes
(It's my birthday week!)

* I am trying to find things to make that use up my chicken stock.  I have a some in the freezer (from everytime I roast a chicken) and I don't want to throw it out and waste it!  So, I am trying to find uses for it.  Suggestions welcome!

Menu Plan 7/5/10

Happy Independence Day!

Breakfasts:
Granola (new recipe) with Milk
Strawberries

Lunches:
Sandwiches
Yogurt, Cheese
Peaches, Plums

Dinners:
Monday - Salmon Burgers, Peas, Cornbread
Tuesday - BBQ Meatballs, Coleslaw, Cornbread
Wednesday - Dinner at Bible Study; Leftovers for my husband

Thursday - Egg Salad Sandwiches, Salad
Friday - Leftovers
Saturday - Cookout with Family
Sunday - Leftovers

Snacks:
Popcorn

Dessert:
Frozen Banana Split Bars (new recipe, weekend treat)

Cake Ball Success

I wanted to title this post "Easy Cake Balls" but they weren't really that easy in practice.  A long time ago I had mentioned wanting to make these for a special occasion, perhaps my daughter's birthday.

I looked at lots of pictures of them on Bakerella and decided to do the Red Velvet Cake Balls.  I planned to cover them with pale pink and brown chocolate coating with pink sprinkles.  These would be birthday treats for my daughter to take to her mini day camp to share.

Here's what I learned:
1. It takes a long time to roll the little cake balls in your hands before freezing.
2. Smaller is better, though, because they are easier to cover neatly with the candy coating.
3. You can dye the white chocolate to pink.
4.  If you are using dark cake, use a dark candy coating, though.  It looks much better.
5.  It may have been a good idea to have bought lollipop sticks (which I didn't) to make cake pops.

I tried several methods for covering with  frozen cake balls with the melted candy coating.  What ended up working best for me was to leave the naked cake balls on the cookie sheet. I used a small spoon to spoon some of the melted chocolate on top of one and then carefully spread it down the sides so that all visible surface was covered.  Then, I sprinkled on sprinkles before it cooled.

Repeated a thousand times.

Round 1:

Practice eventually made perfect.  Or at least a little closer to it (and a little further away from disastrous.)

Round 2:

Just kidding, it was fun to make them, even if it did take longer than I had hoped.  I was just glad that by the end, I had some that were presentable and shareable.  Even if it was after dark and I couldn't take good pictures of them.

They are fun to eat, too!

Menu Plan 6/28/10

Last week was a get back into town and hit the ground running and try to recover at the same time sort of week.  I finally finished unpacking yesterday!  For dinners, we used meat from the freezer like bacon cheddar burgers from Whole Foods (which were really good), sloppy joes, and of course our standby, quesadillas, with salad for a side.  I just made a big trip to Costco for essentials, but nothing very exciting.  We splurged on some treats over vacation so now we need to get back in the wholesome groove.

Breakfasts:
Granola with Milk (I may experiment with a new granola recipe.)
Fruit (bananas, strawberries, blueberries)

Lunches:
PB&J Sandwiches
Cheese or Yogurt
Carrot Sticks
Fruit

Dinners:
I don't know what we are having what day, yet, but here are my ideas based on what is in the fridge and the pantry...
Baked Pasta with Chicken
Oven Nachos
Homemade Crispy Crust Pizza
Tuna Cheesies
Salmon Burgers from the freezer
Fried Eggs and Toast
Nitrate-free Hot Dogs

Dessert:
Vanilla Milkshakes
Fresh Strawberry Cake

Easy Butterscotch Bars

So.  If you are craving something sweet, but don't have much in the house, you can probably still make these easy butterscotch bars.  Only 5 ingredients.  I was out of sucanat, so I used regular brown sugar.  Be sure not to overbake.  They are best when a little warm and gooey.

You probably should plan to immediately give some away... or else you may as well just apply the butter and sugar directly to your thighs.  No offense, I am talking to myself here :)