tag:blogger.com,1999:blog-5402633903099821102024-02-18T17:31:50.511-08:00The Full TableRecipes for the Large FamilyMonicahttp://www.blogger.com/profile/05856975629899818393noreply@blogger.comBlogger154125tag:blogger.com,1999:blog-540263390309982110.post-86021355484339221632012-11-29T12:07:00.001-08:002012-11-29T12:07:58.857-08:00My Mama's Cranberry Relish<i>This year for Thanksgiving I brought the cranberry relish. Usually, this is my mom's usual contribution, but I was glad for the chance to learn this family recipe that has made an annual appearance as long as I've been alive. It a simple twist on traditional cranberry relish. I like the freshness and texture that it brings to the table. It's also a great addition to a leftover turkey sandwich. </i><br />
<br />
Prep Time: 10 minutes<br />
Cooling time: 1 hour<br />
Serves: 10-12<br />
Cost: Approx. $5.00<br />
<br />
<br />
1 lb of deli cranberry relish (I prefer Marsh groceries) : $3.99<br />
2 small packages of dark cherry jello ($1.00)<br />
1 stalk of celery cut finely ($.10)<br />
1-2 apples cut into cubes ($.50)<br />
1/2 cup of pecans ($.50)<br />
1 cup boiling water<br />
<br />
<br />
Dissolve jello in 1 cup of boiling water. Add to cranberry relish and stir well. Stir in nuts and apples. Let set 1 hour. Serve cool.<br />
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<br />Monicahttp://www.blogger.com/profile/05856975629899818393noreply@blogger.com0tag:blogger.com,1999:blog-540263390309982110.post-959669793302417382012-05-07T09:50:00.001-07:002012-05-07T09:52:43.940-07:00Green Smoothie<span style="font-size: small;"><i>This smoothie is tops any ice cream shake I've ever tried. True. It is green, but don't let that deter you. This has become my lunch staple recently. It's truly filling and chases away any afternoon cravings for sweets. Whenever I make it, the kids beg me for sips. There is not even a hint of spinach flavor. Promise. I tell you, this green smoothie is like having dessert for a nutritious, satisfying meal. </i></span><br />
<a href="http://forthemommas.com/wp-content/uploads/2011/07/green-smoothie.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://forthemommas.com/wp-content/uploads/2011/07/green-smoothie.png" width="211" /></a><br />
I spent some time looking up the nutritional value. Pretty Impressive.<br />
<br />
Calories: 375<br />
Fat: 13 g<br />
Fiber 8 g<br />
Calcium 54%<br />
Vit. B 25%<br />
B12 50%<br />
Vit E 50%<br />
Vit A 125%<br />
Riboflavin 25%<br />
Zinc 10%<br />
Vit C 65%<br />
Iron 15%<br />
Vit D 25%<br />
<br />
<br />
<b><span style="font-size: large;">Green Smoothie</span></b><br />
<br />
Prep Time: 3 minutes<br />
Yields: Approx. 20 oz<br />
Cost: Approx $1.50<br />
<br />
1 1/2 Frozen Sliced Bananas ($.50)<br />
1 Cup vanilla almond milk ($.50)<br />
2 Tbsp of <a href="http://www.amazon.com/Peanut-Butter-Co-Chocolate-16-Ounce/dp/B001E5E1S2">Dark Chocolate Peanut Butter ($. 25)</a><br />
3 cups spinach (3 oz) ($.25) <br />
<br />
In a blender mix together bananas, milk and peanut butter until smooth. (For an icy drink add 1 cup of crushed ice.) Add spinach and continue blending until smooth. If the drink is too thick add almond milk until desired consistency.Monicahttp://www.blogger.com/profile/05856975629899818393noreply@blogger.com0tag:blogger.com,1999:blog-540263390309982110.post-76566037712550293202012-02-21T19:02:00.003-08:002012-03-08T14:28:03.816-08:00Fried RiceFried rice is a comfort food to me. It's also a favorite go to meal when the cupboards are bare and I'm resisting the urge to go out to eat. Of course, it can be tailored to suite your taste and what you have on hand. It makes a quick lunch, or paired with egg drop soup and be served as a dinner meal. <br /><br />Prep Time: 15 minutes (to cook rice)<br />Cook Time: 10 minutes<br />Serves: 8<br />Cost: Approx. $3.00 (or free if your using left overs)<br /><br />Ingredients:<br />3 cups dry rice<br />6 cups water<br />Soy sauce<br />2 Tbsp butter<br />Left over meat (pork, chicken, beef, fish)<br />3-4 eggs<br />2 carrots chopped<br />1/2 cup of frozen peas<br />1 small onion finely chopped<br />salt<br />pepper<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJbVcFNRxxR8KdLIRLbv-ka8GYXZ79VL5qtHTmdQuzRltEFE5AsRk2UPYuQZ1UG2ABt9GuT6JQEz2CNcj8my5ghiLJsF-DIdDdXC6xxPDKRZHSYzc8cjQunFNYcfYRo8sQTY_XzSAfJCXt/s1600/108_0158.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJbVcFNRxxR8KdLIRLbv-ka8GYXZ79VL5qtHTmdQuzRltEFE5AsRk2UPYuQZ1UG2ABt9GuT6JQEz2CNcj8my5ghiLJsF-DIdDdXC6xxPDKRZHSYzc8cjQunFNYcfYRo8sQTY_XzSAfJCXt/s320/108_0158.JPG" alt="" id="BLOGGER_PHOTO_ID_5711791450792660770" border="0" /></a>1. Gather your ingredients. Cook rice.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9iOQi4vUdwJlcMRszrvvkS0StrnKOBKgTcYulXOyhTPY5nni3rFHjaspNAcZJ8ZChhFnkVCwsPRDKYK5Lh9Ws5V_7F-DzH5Kl8JAcUfFAMaFOAbpoeTDEuDd8dKhJHyoKrQOxgZcN8UlK/s1600/108_0159.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9iOQi4vUdwJlcMRszrvvkS0StrnKOBKgTcYulXOyhTPY5nni3rFHjaspNAcZJ8ZChhFnkVCwsPRDKYK5Lh9Ws5V_7F-DzH5Kl8JAcUfFAMaFOAbpoeTDEuDd8dKhJHyoKrQOxgZcN8UlK/s320/108_0159.JPG" alt="" id="BLOGGER_PHOTO_ID_5711791452066772050" border="0" /></a>2. Cut meat into bite sized pieces and until no longer pink and set aside. I often just set aside a piece of meat from a previous meal for this very purpose.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PSAjkz977LmnHYZw-Z4uA3lJ9QvTlwL28n088IEmkMIx1ehXN7vq3B9TkV3wj6KT3m3Bc4ideNUp5hBxYTFfVCh36k2CS_vUZlVKHENkn8gV_BiF7Uq2m2-yi6ejJjxzvYsoTLX6tjOa/s1600/108_0162.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PSAjkz977LmnHYZw-Z4uA3lJ9QvTlwL28n088IEmkMIx1ehXN7vq3B9TkV3wj6KT3m3Bc4ideNUp5hBxYTFfVCh36k2CS_vUZlVKHENkn8gV_BiF7Uq2m2-yi6ejJjxzvYsoTLX6tjOa/s320/108_0162.JPG" alt="" id="BLOGGER_PHOTO_ID_5711791456947472690" border="0" /></a>3. Melt butter. Place onion and carrots on griddle and cover with a layer of rice. Generously cover in soy sauce. Salt and pepper to taste. Let cook for 3-4 minutes. Turn and add more soy sauce.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ-40XN_BajrBPuu8onWpV4F2kKk-Kfyqcx_PgSI2a18Iq1kU83RcHUImauq4NUKKV77Oo3yiXHFkkL09Np_sNaERZ5nwTxoGfaSKLH7487GZiEtaxzpDKmy772RPxuFuv2Qh9Sn5Wac9g/s1600/108_0163.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ-40XN_BajrBPuu8onWpV4F2kKk-Kfyqcx_PgSI2a18Iq1kU83RcHUImauq4NUKKV77Oo3yiXHFkkL09Np_sNaERZ5nwTxoGfaSKLH7487GZiEtaxzpDKmy772RPxuFuv2Qh9Sn5Wac9g/s320/108_0163.JPG" alt="" id="BLOGGER_PHOTO_ID_5711791470064151890" border="0" /></a>4. After turning rice make a hole in the middle in which to crack the eggs. Scramble slightly and let eggs cook until they begin to harden. Incorporate into rice buy tossing like your a chef at a Japanese restaurant. (That's my favorite part.)<br /><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja0RzgJ_ZIYWU22bIFjOS7gcvAf9eN4imjWGqLRnz-UincypbcTKb0I5u6nCS_VTrvTfEvlNjCYoE62q8VIjE1mzpqxcWWR8nsMEnoL51e3Wf7KbNGtq6TWQvID47ZpyR1iHhKP_Sn3dI_/s1600/108_0164.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja0RzgJ_ZIYWU22bIFjOS7gcvAf9eN4imjWGqLRnz-UincypbcTKb0I5u6nCS_VTrvTfEvlNjCYoE62q8VIjE1mzpqxcWWR8nsMEnoL51e3Wf7KbNGtq6TWQvID47ZpyR1iHhKP_Sn3dI_/s320/108_0164.JPG" alt="" id="BLOGGER_PHOTO_ID_5711791473516596402" border="0" /></a>5. Mix in meat and peas. Serve hot.<br /><br />Now wasn't that easy?<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ-40XN_BajrBPuu8onWpV4F2kKk-Kfyqcx_PgSI2a18Iq1kU83RcHUImauq4NUKKV77Oo3yiXHFkkL09Np_sNaERZ5nwTxoGfaSKLH7487GZiEtaxzpDKmy772RPxuFuv2Qh9Sn5Wac9g/s1600/108_0163.JPG"><br /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PSAjkz977LmnHYZw-Z4uA3lJ9QvTlwL28n088IEmkMIx1ehXN7vq3B9TkV3wj6KT3m3Bc4ideNUp5hBxYTFfVCh36k2CS_vUZlVKHENkn8gV_BiF7Uq2m2-yi6ejJjxzvYsoTLX6tjOa/s1600/108_0162.JPG"><br /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9iOQi4vUdwJlcMRszrvvkS0StrnKOBKgTcYulXOyhTPY5nni3rFHjaspNAcZJ8ZChhFnkVCwsPRDKYK5Lh9Ws5V_7F-DzH5Kl8JAcUfFAMaFOAbpoeTDEuDd8dKhJHyoKrQOxgZcN8UlK/s1600/108_0159.JPG"><br /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJbVcFNRxxR8KdLIRLbv-ka8GYXZ79VL5qtHTmdQuzRltEFE5AsRk2UPYuQZ1UG2ABt9GuT6JQEz2CNcj8my5ghiLJsF-DIdDdXC6xxPDKRZHSYzc8cjQunFNYcfYRo8sQTY_XzSAfJCXt/s1600/108_0158.JPG"><br /></a>Monicahttp://www.blogger.com/profile/05856975629899818393noreply@blogger.com0tag:blogger.com,1999:blog-540263390309982110.post-4933755116470808792012-01-20T10:17:00.000-08:002012-01-20T10:17:00.442-08:00Easy Apple Crisp<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXokFTiFuTbO5oamY1YXqhcs0b59CE59WWS7tB4QX8bKe9iSIMWfpbsxh8MNPGlTCr5B49woLiRI9O8Tb3xfwe_8YvaZAKBwVvu1H8dmA2nPdAtgTWnnIsjKb2ebdVnnngD_ucvJILBzzj/s1600/108_0113.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXokFTiFuTbO5oamY1YXqhcs0b59CE59WWS7tB4QX8bKe9iSIMWfpbsxh8MNPGlTCr5B49woLiRI9O8Tb3xfwe_8YvaZAKBwVvu1H8dmA2nPdAtgTWnnIsjKb2ebdVnnngD_ucvJILBzzj/s320/108_0113.JPG" alt="" id="BLOGGER_PHOTO_ID_5697678929812688786" border="0" /></a>Somehow dinner doesn't seem complete until there's something sweet on the palate. In the summer, fruit easily fits the bill. After the rich desserts and candies of the holidays, apple crisp with a cup of tea is a healthy and quick solution for the end of a wintertime meal.<br /><br />Prep Time: 5 minutes<br />Bake Time 20-25 minutes<br />Serves: 8<br />Cost: Approx. $2.00<br /><br />1 can of apple pie filling ($1.87)<br />2 1/2 cups of oats ($.30)<br />1/4 cup of brown sugar<br />1 T cinnamon<br />4 Tbsp butter<br />3 T water<br />dash of salt<br /><br />Melt butter. Add oats, sugar and cinnamon and salt. Mix well. Add water to apple pie filling and place in pie pan. Top with oatmeal mixture. Bake at 350 for 20-30 minutes until bubbling and golden brown. dMonicahttp://www.blogger.com/profile/05856975629899818393noreply@blogger.com0tag:blogger.com,1999:blog-540263390309982110.post-27064012481396832482012-01-14T18:26:00.000-08:002012-01-14T19:22:11.385-08:00Wet Tacos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUft_cwxv-Y8c6pc_EELOMMg2dQUZK0dBaeL9gx4LlYM5-4B2GKS-mRRrAT534Dk06aRvgx0AOtFBpjaVwH_LI2u6brNpPR6nBfTKitGKgYQDJvioh_3O-JaTiM9K9Lsib3_We-cYhIyZA/s1600/108_0115.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUft_cwxv-Y8c6pc_EELOMMg2dQUZK0dBaeL9gx4LlYM5-4B2GKS-mRRrAT534Dk06aRvgx0AOtFBpjaVwH_LI2u6brNpPR6nBfTKitGKgYQDJvioh_3O-JaTiM9K9Lsib3_We-cYhIyZA/s320/108_0115.JPG" alt="" id="BLOGGER_PHOTO_ID_5697679890197052274" border="0" /></a>Who doesn't like some spicy food on a cold winter night? These tacos were a pleasant change from our regular Mexican dishes. I froze the tacos directly in the pan and kept the enchilada sauce separate until it was time to bake. Shredded lettuce and sour cream were a cool compliment to complete this meal.<br /><br />I found it best to make a large batch and split it into two meals- one for now and one for later.<br /><br /><br />Prep Time: 20 minutes<br />Bake Time: 30 minutes<br />Servings: 18 (2 meals)<br />Cost: Approx. $11.00 or $5.50/meal<br /><br /><br />2 pounds ground beef ($4.00)<br />1 cup diced onion ($.25)<br />1 tsp. ground chili powder<br />1 tsp. ground cumin<br />3 cup shredded cheddar cheese ($3.00)<br />18 flour tortillas ($2.00)<br />2 cans enchilada sauce ($2.00)<br /><br /><span style="font-weight: bold;">White Sauce</span><br />1/4 cup butter<br />1/4 cup flour<br />1 1/2 tsp chicken bouillon granules<br />2 cups warmed milk<br /><br /><br />Brown meat and onions. Meanwhile, make white sauce by melting butter in a small sauce pan. Whisk in flour and bouillon granules to form a paste. Slowly add warmed milk and continuing whisking until smooth sauce has formed.<br /><br />Combine white sauce, enchilada sauce, cumin, chili powder, and 2 cups of cheese. Warm until cheese has melted.<br /><br />Add about 3/4 cup of sauce to meat and mix well.<br /><br />Place about 1/4 cup of meat in the center of tortilla along with refried beans, black beans, corn.... or anything else you desire. Fold and place in aluminum pan. Top with remaining cheese and sauce. <br /><br />Bake covered at 350 degrees for 30 minutes.<br /><br />**To freeze: Place tacos in pan and cover will with foil and freeze. Place sauce and cheese in zip lock bags and freeze. To serve, thaw completely and bake as directed above.**<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbh9Rbpetq1Xf8rj1xmNhG6Fhm9obNrXumfjZvOcGGQVmZVvWg8JQrQFbjimC9xGrx5EJqPbInk-PdK_S3GEGfaOHNzfkreTwDJQA6rZTqA3Hloh7Zx_kqr7ySFI6QadfUBTwIiB_z7l9I/s1600/108_0118.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbh9Rbpetq1Xf8rj1xmNhG6Fhm9obNrXumfjZvOcGGQVmZVvWg8JQrQFbjimC9xGrx5EJqPbInk-PdK_S3GEGfaOHNzfkreTwDJQA6rZTqA3Hloh7Zx_kqr7ySFI6QadfUBTwIiB_z7l9I/s320/108_0118.JPG" alt="" id="BLOGGER_PHOTO_ID_5697679893786661330" border="0" /></a><br />Please note, this recipe was adapted from 30 Day Gourmet's Big Book of Freezer Cooking.Monicahttp://www.blogger.com/profile/05856975629899818393noreply@blogger.com0tag:blogger.com,1999:blog-540263390309982110.post-73236663363297494782012-01-03T17:27:00.000-08:002012-01-04T01:17:23.340-08:00Feeding a Growing Flock<div>Just as the cost of food has been rising over the past several years so has the appetites of our children. I seems that just a short time ago we had about 6 1/2 mouths to feed. Now I can count on 9 full servings to satisfy our family and more if I want to count on some leftovers.<br /><div><div><div><div><div><div><div><div><div><div><div><br />At the same time, our schedule has transformed from mildly busy to CRAZY, yet I am committed to get us around the table as much as possible each week. Our evening meals are often needed early or pushed back until after dark due to evening commitments. Convenience meals are what are needed but without the high cost and chemicals, please.<br /><br />Therefore, I'm finding myself relying on freezer cooking more than ever. My goal for 2012 is to feed our family of nine for an average of $20 a day. Yep. I know it's crazy, but I'm convinced it can be done. I'm budgeting $10 for breakfast/lunch and $10 for dinner. I see some serious couponing, bargain shopping and ingenuity in my future.<br /><br />Today we joined together and cooked a total of 56 main dishes. That's 14 meals that we will rotate through 4 times. The total cost of all the food and supplies was $371, which averages to be $6.70/meal. The remaining $3.30 will be spent on side dishes and desserts.<br /><br />We started shopping at 8:30 this morning and washed the last pan at 7:30 tonight. It was a hard day's work, but I am thankful for eager hands and and hearts. I love spending time with my family in the kitchen and letting them make big messes with me. Tonight I heard one of them proclaim proudly, "Today I learned how to spell sausage!" "Well, I learned how to spell lasagna!!" the other replied. Yes, there is much to be learned in the kitchen. My sister even came by to lend a hand and bring us lunch. I know that I'm going to be grateful for of lots of hot meals and stress free evenings ahead.<br /><br /><br />Here are the recipes we made. What I plan to later serve as side dishes or desserts are is listed in parenthesis:<br /><br /><a href="http://thefulltableshineagain.blogspot.com/2008/02/taco-soup.html">Taco Soup</a> (Jello)<br />Chicken Broccoli Fettuccine (Garlic Bread, Salad)<br />Barbecue Chicken Pizza (Fruit Salad)<br />Bourbon Mustard Pork Tenderloin (Potatoes, Green Beans)<br />Lasagna (Italian Salad)<br />Broccoli Cheese Soup (Baked white or sweet Potato and Fruit Plate)<br />Shrimp Jambalaya (Cheesy Bread)<br />Homestyle Mac and Cheese (Baked Beans, Cole Slaw)<br />Egg Sausage Casserole (Yogurt Smoothies, Muffins/Coffee Cake)<br />Sweet and Sour Meatballs (Rice, Peas, Applesauce)<br />Wet Tacos (Shredded lettuce with salad, Fruit Salad)<br />Lentils and Rice (Salad, Garlic Toast)<br />Barbecue Joes (Cole Slaw, Veggie Plate)<br /><br />My main source for freezer cooking remains the <a href="http://www.30daygourmet.com/">30 Day Gourmet.</a> The recipes are excellent and the system seamless. I plan to post one recipe each week here at the Full Table as we eat our way through our freezer in the coming weeks. Hope you plan to join us!<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg28EwtlN2qw9P35YwgaU5APKtweCcEcLAbub5ETmxZfCPMXTjZHUheQWkrLg7pIM0lZygEZqub6Iy8X6VAuIF6I1NMcgKNfIt6VAeaAdurk4b0iLt2wISfeKzyxo_oC3meB9Ex6hoLfgQk/s1600/108_0025.JPG"><img style="margin: 0px 10px 10px 0px; width: 320px; float: left; height: 240px;" id="BLOGGER_PHOTO_ID_5693601567483767282" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg28EwtlN2qw9P35YwgaU5APKtweCcEcLAbub5ETmxZfCPMXTjZHUheQWkrLg7pIM0lZygEZqub6Iy8X6VAuIF6I1NMcgKNfIt6VAeaAdurk4b0iLt2wISfeKzyxo_oC3meB9Ex6hoLfgQk/s320/108_0025.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtFevsQR0_drNLh92l24hhAnNlfFLYnZKStpHji00pUb5N837NkfwHmmyajZatl4E8BPgP8T2stmCSSM4KfJhB0rIFfuTicrcPzHjUVgOgKhDvTZNGFgJQq_R5-8MiIhf62RQqDHP7yLPp/s1600/108_0024.JPG"><img style="margin: 0px 10px 10px 0px; width: 320px; float: left; height: 240px;" id="BLOGGER_PHOTO_ID_5693601575035133954" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtFevsQR0_drNLh92l24hhAnNlfFLYnZKStpHji00pUb5N837NkfwHmmyajZatl4E8BPgP8T2stmCSSM4KfJhB0rIFfuTicrcPzHjUVgOgKhDvTZNGFgJQq_R5-8MiIhf62RQqDHP7yLPp/s320/108_0024.JPG" border="0" /></a></div></div></div></div></div></div></div></div></div></div></div></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />What do all the kids eat on cooking day? Taco Bell, of course.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyok9BSX-H0XNUw4TrBQfl_9wEuuI13IkVpo_-pEaP9OQGp-15xSHJwjV1AxFURy9pXc1KnlAqa3clKxHesO6ta37n3Rii7tgmxF5w-j4Thp65uOeXWaQp3t94S4aUikffnriWIa7cDel4/s1600/108_0021.JPG"><img style="margin: 0px 10px 10px 0px; width: 320px; float: left; height: 240px;" id="BLOGGER_PHOTO_ID_5693598178596263938" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyok9BSX-H0XNUw4TrBQfl_9wEuuI13IkVpo_-pEaP9OQGp-15xSHJwjV1AxFURy9pXc1KnlAqa3clKxHesO6ta37n3Rii7tgmxF5w-j4Thp65uOeXWaQp3t94S4aUikffnriWIa7cDel4/s320/108_0021.JPG" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Ready. Set. Go.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYevK19zLkgc1twfON1jgtpihQ8fNolM9ONs2ttLGQmcgr29do_8Tuu1pUr-7Nhp85Q6qKzKr4ha8mA9PyjjweJPPOILh5cwEPWmUPlpZqt3qJ2pOUb7V1sbwb5R7rDRjlZfmIfQqIchak/s1600/108_0029.JPG"><img style="margin: 0px 10px 10px 0px; width: 320px; float: left; height: 240px;" id="BLOGGER_PHOTO_ID_5693601564309826690" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYevK19zLkgc1twfON1jgtpihQ8fNolM9ONs2ttLGQmcgr29do_8Tuu1pUr-7Nhp85Q6qKzKr4ha8mA9PyjjweJPPOILh5cwEPWmUPlpZqt3qJ2pOUb7V1sbwb5R7rDRjlZfmIfQqIchak/s320/108_0029.JPG" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifuo5Zi9sW13ASEEn4BL-Ly7zQceummK8GIoGDRHqLWx1PU49BYlDb4QBRHGxLtiw_EFDbT1gKzyameqXuwVTzVKfLg67hecbBzShaQ9CS_INJK1bNiJtMxWHSd9Tai9rtdeJmvvEdS89C/s1600/108_0023.JPG"><img style="margin: 0px 10px 10px 0px; width: 320px; float: left; height: 240px;" id="BLOGGER_PHOTO_ID_5693601587924519138" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifuo5Zi9sW13ASEEn4BL-Ly7zQceummK8GIoGDRHqLWx1PU49BYlDb4QBRHGxLtiw_EFDbT1gKzyameqXuwVTzVKfLg67hecbBzShaQ9CS_INJK1bNiJtMxWHSd9Tai9rtdeJmvvEdS89C/s320/108_0023.JPG" border="0" /></a>Monicahttp://www.blogger.com/profile/05856975629899818393noreply@blogger.com0tag:blogger.com,1999:blog-540263390309982110.post-38013473077191907752011-10-24T09:56:00.001-07:002011-10-24T10:13:14.115-07:00Stove Top Granola<a href="http://t0.gstatic.com/images?q=tbn:ANd9GcQEhEu89-nmMRpfF9EqkD5fryup2ulyOR7JLAHh5RBWDi6k-4l6" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 259px; height: 194px;" src="http://t0.gstatic.com/images?q=tbn:ANd9GcQEhEu89-nmMRpfF9EqkD5fryup2ulyOR7JLAHh5RBWDi6k-4l6" border="0" alt="" /></a><br />I love granola, but I refuse to buy it because I can't justify spending that much money for some fancy oats. Though I've made it successfully in the past, I always run into the problem of burning it in the oven. Not good. So I've been experimenting and combining some recipes to solve this inevitable problem. I've created a granola recipe that is super quick and burn proof. With some decorative packaging, I think this would make an original and healthy treat for teachers and friends this year. <div><br /></div><div>Prep Time: 3 minutes</div><div>Cook Time: 3-5 minutes </div><div>Yields: 12 servings (1/3 cup each)</div><div>Cost: approx. $2.00</div><div><br /></div><div>4 1/2 cups rolled oats ($.25- from salvage store)</div><div>2 Tbsp. olive oil ($.25)</div><div>1/4 cup butter ($.25)</div><div>1/2 cup honey ($.50)</div><div>1 tsp vanilla </div><div>1 tsp cinnamon (optional)</div><div><br /></div><div>Set oven to 400 degrees. When preheated turn off. </div><div>Heat oil in skillet. Add oats and toast stirring often. When oats turn golden brown remove from heat. Melt butter. Add honey and vanilla. Cook and stir until bubbly. Add honey mixture to toasted oats and incorporate well. Spread granola onto large baking sheet lined with parchment paper or aluminum foil. Place in heated oven for one hour. When cooled add dried fruits, nuts as desired and store in an airtight container.</div><div><br /></div><div>** For peanut butter granola, add 3 Tbsp of peanut butter to melted butter along with the honey.**</div><div><br /></div><div><br /></div>Monicahttp://www.blogger.com/profile/05856975629899818393noreply@blogger.com0tag:blogger.com,1999:blog-540263390309982110.post-71340782680974604542011-02-02T06:59:00.000-08:002011-02-04T14:07:32.121-08:00BananasMy first choice would be to serve a piece of fruit for desert, but sometimes the fruit just needs a little dressing up. We had a who mess of bananas that we ready go bad, so I turned them into a special treat that made them disappear in no time flat.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkI5ztTd6SWpGa6XzUS2bBZZBmgq7gqloTzF8cb9Yj_RqX8oe6iB2BXX41ihdlRyxHnotw1rdI45O7xLykNAUqOeJOskId-td_krEgfRF7bCwuv96yIt77kcrCpEYc2lnZWx4SL1CYgY0A/s1600/100_0648.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkI5ztTd6SWpGa6XzUS2bBZZBmgq7gqloTzF8cb9Yj_RqX8oe6iB2BXX41ihdlRyxHnotw1rdI45O7xLykNAUqOeJOskId-td_krEgfRF7bCwuv96yIt77kcrCpEYc2lnZWx4SL1CYgY0A/s200/100_0648.JPG" alt="" id="BLOGGER_PHOTO_ID_5569293281430967442" border="0" /></a><span style="font-weight: bold;">Chocolate Banana Boats:</span> Cut bananas lengthwise. Insert chocolate chips. Wrap in foil and bake at 350 degrees for 15 minutes. I think next time I'll add a few marshmallows, too.<br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7eYcsLXfIN9JJGrew2F-5DMNO-ILxNez0GjKdc-mc3sPzcxVCRXbMIM095YknZ2Pc4lk-elrAxcsFbZBa2JUrutlJCf4Vr3finJqLwJU9XZaUVVQpKNTdMPcxOu-vrEeDda260ja6yFUz/s1600/100_0649.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7eYcsLXfIN9JJGrew2F-5DMNO-ILxNez0GjKdc-mc3sPzcxVCRXbMIM095YknZ2Pc4lk-elrAxcsFbZBa2JUrutlJCf4Vr3finJqLwJU9XZaUVVQpKNTdMPcxOu-vrEeDda260ja6yFUz/s200/100_0649.JPG" alt="" id="BLOGGER_PHOTO_ID_5569293291861215954" border="0" /></a><span style="font-weight: bold;">Cinnamon Maple Roasted Bananas: </span> Slice bananas. Toss with 1 Tbsp of melted butter. Place in baking dish. Drizzle 1/4 cup of maple syrup and sprinkle cinnamon to taste. Bake at 350 degrees for 15 minutes stirring once.<br /><br /><br /><br /><br /><br />*You can find this recipe and many others at<a href="http://grocerycartchallenge.blogspot.com/2011/02/gcc-recipe-swap.html"> The Grocery Cart Challenge's Friday Recipe Swap</a>**Monicahttp://www.blogger.com/profile/05856975629899818393noreply@blogger.com0tag:blogger.com,1999:blog-540263390309982110.post-54205380142689467432011-01-31T18:47:00.000-08:002011-02-02T18:59:21.437-08:00Review: Every Day With Rachel Ray<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://s3.amazonaws.com/bzzagent-bzzscapes-prod/tanga---everyday-with-rachael-ray-magazine-subscri-lrg.png"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 284px; height: 350px;" src="http://s3.amazonaws.com/bzzagent-bzzscapes-prod/tanga---everyday-with-rachael-ray-magazine-subscri-lrg.png" alt="" border="0" /></a>As promised, I've been trying some new recipes. Though I think for the most part that magazine subscriptions are a waste of money, I found myself quite excited to pick up several Rachel Ray cooking magazines at Half Priced Books for $.50 each. When it comes to cooking magazines, who cares if it is two years old? Food never goes out of style.<br /><br />Probably my favorite part about this magazine was that there are hundreds of recipes and most of the ingredients I already had on my pantry shelf. There was nothing too obscure or obsolete. The advertisements were minimal and appropriate. And when I was done tearing out what interested me, the kids had plenty of great photos to cut and paste.Monicahttp://www.blogger.com/profile/05856975629899818393noreply@blogger.com0tag:blogger.com,1999:blog-540263390309982110.post-20952273642457246282011-01-13T18:18:00.000-08:002011-01-13T18:39:03.275-08:00Bacon and Canteloupe Wraps<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tn0_gh1o9BcxVZ8ulgnSK2cpJ4cRrevUQoqJyMb4lybE88eNHGKbjO22kLYucxriVPQsE0cBdsORGTTR3kJgyxxV2IrvD90FrXp7Nb7hihbfS8p1qy-yvMFX3XUq0bBRU30PnkNHtOHF/s1600/100_0764.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tn0_gh1o9BcxVZ8ulgnSK2cpJ4cRrevUQoqJyMb4lybE88eNHGKbjO22kLYucxriVPQsE0cBdsORGTTR3kJgyxxV2IrvD90FrXp7Nb7hihbfS8p1qy-yvMFX3XUq0bBRU30PnkNHtOHF/s320/100_0764.JPG" alt="" id="BLOGGER_PHOTO_ID_5561862605732105266" border="0" /></a><span style="font-style: italic;">Ah... a taste of summer is a refreshing break from the stews and soups of winter. I found this recipe in a magazine and adapted it for what we had on hand. I can't wait to make it again especially on a hot summer evening.</span> <span style="font-style: italic;">These would also be a great addition to a brunch</span>.<br /><br /><span style="font-weight: bold;">Bacon and Cantaloupe Wraps</span><br /><br />Prep Time: 5 minutes<br />Cook Time: 10 minutes<br />Serves: 6-8<br />Cost: Approx. $5.50<br /><br /><br />1 package of flour tortilla shells ($.99)<br />1/2 cantaloupe sliced into thin strips ($1.00)<br />1 package turkey bacon cooked until crisp ($2.00)<br />2 cups Romain lettuce cut into ribbons ($.50)<br />3 Tbsp red wine vinegar<br />1 tsp prepared mustard<br />2 tsp sugar<br />Mayonnaise<br /><br />Cook bacon and warm tortillas. Mix Vinegar, mustard and sugar. Pour over lettuce and toss. Spread tortilla shells with thin layer of mayonnaise. Layer bacon, cantaloupe. Top with lettuce and wrap.Monicahttp://www.blogger.com/profile/05856975629899818393noreply@blogger.com1tag:blogger.com,1999:blog-540263390309982110.post-288459298566304782011-01-04T06:13:00.000-08:002011-01-05T05:13:11.235-08:00Easy Irish Oats<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YWHMVsm9KuuoW92pcoJkyKo9pefwo42gKM1SRmK1H7cl-vnEc8FbFESAZkRPwJJFPpPmlloM8rmyMhK8oy0iJePtBqNxDIqBd3pGIjZHmo-Iyln9JF09eCvmpwMl0uWh99oZh68TwnHW/s1600/DSCN3798.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YWHMVsm9KuuoW92pcoJkyKo9pefwo42gKM1SRmK1H7cl-vnEc8FbFESAZkRPwJJFPpPmlloM8rmyMhK8oy0iJePtBqNxDIqBd3pGIjZHmo-Iyln9JF09eCvmpwMl0uWh99oZh68TwnHW/s320/DSCN3798.JPG" alt="" id="BLOGGER_PHOTO_ID_5558151506358333922" border="0" /></a><span style="font-style: italic;font-size:85%;" >I love Irish Oats. They're crunchy, creamy, nutty and comforting. Beyond that they are a great source of fiber and nutrition. They provided hearty breakfast that will last through the morning. The only downside is that these take about 10 times as long to cook than regular oatmeal and actually require attention. These facts almost persuaded me from passing up a 25 pound bag for $12.50. I knew that there had to be an easy way to prepare these. With a little research, I found the answer. Enter the rice cooker. It's breakfast for pennies at our house.</span><br /><br />Easy Irish Oats<br /> <br />Prep time: none<br />Cook time: 10-15 minutes<br />Serves: 4<br /><br />1 cup Irish Oats<br />3 cups water (replace with 1/2 cup milk if desired)<br />1 Tbsp butter<br /><br />Add all ingredients to the rice cooker. When oats are cooked top with favorite ingredients and serve. I like mine with cinnamon, maple syrup and pecans.Monicahttp://www.blogger.com/profile/05856975629899818393noreply@blogger.com1tag:blogger.com,1999:blog-540263390309982110.post-64900279637239099502011-01-03T17:48:00.000-08:002011-01-03T18:13:32.100-08:00Waking upOne of my goals for this next year is to wake this blog of mine up. It seems that since the Elimination Diet ended last spring I stopped being creative in the kitchen. I believe this resulted from being burnt out from fixing every recipe from scratch and having to micromanage every aspect of our food. Then, from August to November we ate entirely <a href="http://thefulltableshineagain.blogspot.com/2010/07/am-i-crazy-part-2.html">out of the freezer</a>. November until now? Well, I'm not quite sure.<br /><br />It's clear that we are all ready for some variety around here. After completing the budget for the coming year, cutting down on our food bill is going to be of the utmost importance. I know it's doable, it's just going to require some ingenuity and planning on my part.<br /><br />So here are my goals for 2011:<br /><br />1) Serve at least one new recipe a week.<br /><br />2) Review at least one recipe book or magazine per month.<br /><br />3) Teach each of my children how to make three complete meals each.<br /><br />4) Make larger dinner portions with the hopes of leftovers for lunch, thus reducing work and waste.<br /><br />5) Shop only once per week.<br /><br />6) Serve two vegetarian dinners per week.<br /><br />7) Eat out for special occasions, not desperation.<br /><br />Do you have goals for your cooking in 2011?Monicahttp://www.blogger.com/profile/05856975629899818393noreply@blogger.com1tag:blogger.com,1999:blog-540263390309982110.post-70989102009849451182010-12-16T07:43:00.000-08:002010-12-16T08:02:54.477-08:00Alaina's Crock Pot Sesame Pork Chops<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZW_Q3y44kXNcwnDyze-wEJNAGaawNUARp2TF-nPWvbOnDX_uV7RVEAKetQioKu6CLnnj71-iXCPx99bdOzibppYfz1kHKp_TrROEuVCxVpBD-rFnXAwEz1g2KHgzTOH1Hi1pVn8P2ZlU/s400/Picture+1827.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZW_Q3y44kXNcwnDyze-wEJNAGaawNUARp2TF-nPWvbOnDX_uV7RVEAKetQioKu6CLnnj71-iXCPx99bdOzibppYfz1kHKp_TrROEuVCxVpBD-rFnXAwEz1g2KHgzTOH1Hi1pVn8P2ZlU/s400/Picture+1827.jpg" alt="" border="0" /></a><span style="font-weight: normal; font-style: italic;font-size:85%;" >I often find pork chops marked down at our local grocery. However, I'm not the best at making sure that pork chops are well cooked without being too dry. After trying<a href="http://thecooksnextdoor.com/"> Alaina's</a> original recipe, pork chops have quickly become but one of our family favorites. </span><span style="font-style: italic; font-weight: normal;font-size:85%;" >Usually I have all the ingredients on hand, but simple substitutions like ketchup or dried ginger always work in a pinch. </span><br /><h3 class="post-title entry-title"><br /></h3><h3 class="post-title entry-title"><br /></h3><h3 class="post-title entry-title"><br /></h3><h3 class="post-title entry-title">Alaina's Crock Pot Sesame Pork Chops </h3>Prep Time: 2 minutes<br />Cook Time: 6 hours in the crock pot<br />Yields: 6-8 servings<br />Cost: Approx. $5.00<br /><br /><div class="post-header"> </div>6 lg. bone-in pork chops ($4.50 on sale)<br />2 cloves garlic, minced<br />1 small onion, diced<br />1/4 c. soy sauce<br />3 Tb. brown sugar<br />3/4 c. tomato sauce<br />1 tsp. sesame seeds<br />1 Tb. fresh ginger, minced<br />pepper to taste<br /><br />Put chops in crock pot and season with pepper. Mix remainder of ingredients and pour over the pork chops. Cook on low for 6 hrs. Serve over rice.Monicahttp://www.blogger.com/profile/05856975629899818393noreply@blogger.com0tag:blogger.com,1999:blog-540263390309982110.post-51237160946553955012010-10-25T12:04:00.000-07:002010-10-26T18:22:55.688-07:00Gluten Free Biscuits<span style="font-style: italic;">My first attempt at gluten free biscuits was a disaster. They resembled salty, putty colored hockey pucks. Out of desperation for something bread like the kids ate them covered with maple syrup. Take two was much, much better. </span><br /><br /><span style="font-weight: bold;">Gluten Free Biscuits</span><br /><br />Prep Time: 10 minutes<br />Cook Time: 12-15 minutes<br />Cost: Approx. $2.50<br />Yields: 12 biscuits<br /><br />2 1/2 cups all purpose gluten free baking flour ($1.50)<br />1 tsp salt<br />1 tsp baking soda<br />1 tsp baking powder<br />1 1/2 tsp xanthan gum<br />5 tsp sugar<br />1 cup milk<br />2 Tbsp vinegar<br />4 tbsp butter, cold and cut into cubes<br />1 egg and 1 egg yolk<br /><br />Combine all dry ingredients. Mix milk, vinegar and eggs together well. Fold dry ingredients into wet. Add butter and mix by hand. Form into disks. Bake on greased baking sheet for 12-15 minutes at 350.Monicahttp://www.blogger.com/profile/05856975629899818393noreply@blogger.com0tag:blogger.com,1999:blog-540263390309982110.post-73693816758282305052010-10-11T13:39:00.000-07:002010-10-11T19:27:02.883-07:00Amish Cole Slaw<span style="font-style: italic;">Believe it or not, we are still <a href="http://thefulltableshineagain.blogspot.com/2010/07/am-i-crazy-part-2.html">eating out of our freezer</a>. It looks like about ten more dinners and I'll have to rethink our fall menu. Looking forward to trying some new soups/stews and stocking the freezer with some turkeys.</span><br /><br /><span style="font-style: italic;">My family is not a fan of slaw with mayonnaise so I'm always on the lookout for an alternative way to use cabbage. Recently I ran across this recipe for slaw and found it to be just the right balance of sweet and sour. It's not something to make right before dinner. The flavors are best if the slaw is refrigerated for at least twelve hours. (We learned this the hard way.) I think next time I'll make a double batch and have it as a side several times during the week. </span><br /><br />Amish Cole Slaw<br /><br />Prep Time: 5 minutes<br />Cook Time: 5 minutes<br />Serves: 8-10<br />Cost: Approx. $2.00<br /><br />1 medium head cabbage shredded ($1.50)<br />3/4 cup white sugar<br />1 cup vinegar<br />1 teaspoon salt<br />1 teaspoon celery seed<br />1 teaspoon white sugar<br />1 teaspoon prepared mustard<br />1/2 cup vegetable oil<br /><br /><span class="plaincharacterwrap break">In a large bowl, toss together the cabbage, onion, and 1 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate at least 12 hours for best flavor. </span>Monicahttp://www.blogger.com/profile/05856975629899818393noreply@blogger.com0tag:blogger.com,1999:blog-540263390309982110.post-27354452968183184712010-07-28T18:16:00.000-07:002010-07-28T18:53:34.188-07:00Am I crazy? Part 2Well, once I got <a href="http://thefulltableshineagain.blogspot.com/2010/07/am-i-crazy.html">the idea</a> of cooking for three months into my head, I just couldn't let it go. I mean, how awesome would it be to have 90 meals on hand and know that I really didn't have to plan meals for three whole months? In the past when I've cooked for 30 days it seemed that it took no time at all before half of it was gone. Then I would have to start planning again.<br /><br />So how does a person come up with so many meals? Well, I had seven other helpers to give lots of input. We sat down in front of the whiteboard and brainstormed. We went around the room and everyone took turns giving a meal idea. It got a little challenging by the third round. Cereal really isn't my idea of dinner. But in the end we came up with a well balanced menu plan which was split about evenly between beef, chicken/pork and vegetarian.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxIvIz0nYPJujSGFkOhdbHRrHEk0hSEiinMOCaejfb4wUFBrxNmi0hFgwlX80PDYjfG0OLtHYMX0Vj-YerrkfxX8h6sAuB78gsIGTc4puRFxDZ3guJrfTfGsEKV5MNzy0D6o0ToCPHR6a/s1600/DSCN3185.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxIvIz0nYPJujSGFkOhdbHRrHEk0hSEiinMOCaejfb4wUFBrxNmi0hFgwlX80PDYjfG0OLtHYMX0Vj-YerrkfxX8h6sAuB78gsIGTc4puRFxDZ3guJrfTfGsEKV5MNzy0D6o0ToCPHR6a/s320/DSCN3185.JPG" alt="" id="BLOGGER_PHOTO_ID_5499132454748952370" border="0" /></a><br /><br />In case you can't read my secretary's notes, here's what we will be making. Each recipe will serve 8-10 and be made times four. We came up with 25 meals knowing that I often underestimate ingredients. That way we will hopefully end up with at least 90 meals to be frozen.<br /><br />1. Meatballs with Sweet and Sour Sauce *<br />2. Tacos<br />3. Chicken Drumsticks **<br />4. Stuffed Shells *<br />5. Spaghetti Sauce with Sausage<br />6. Pizza<br />7. Green Beans/ Sausage/ Potatoes **<br />8. Broccoli Cheese Soup *<br />9. Loaded Potato Soup *<br />10. BBQ Chicken ^<br />11. Roasted Turkey Breast ^<br />(This became chicken on the grill cut into sliced for sandwiches or salads)<br />12. Pot Roast ^<br />13. Grilled Chicken in Marinade **<br />14. Honey Mustard Pork Loin ^<br />15. Taco Soup<br />16. Teriyaki Mini Burgers *<br />17. Chipotle Beans and Rice<br />18. Tilapia **<br />19. Quiche **<br />20. Meatloaf *<br />21. Cilantro Chicken Soup<br />22. Pork Chops<br />23. Bean Burritos *<br />24. Swiss Steak *<br />25. Cabbage Rolls<br /><br />* Time intensive (several steps and thoroughly cooked)<br />** Ingredients Only- no cooking for now<br />^ Easy (few ingredients, crockpot, roaster or grilled outside)<br /><br />To simplify things I've decided to break up this cooking into three days: beef, chicken/pork, and vegetarian. This means shopping in the morning and about 3-4 hours of cooking and clean up each day with about 3 1/2 helpers.<br /><br />As of right now we are about 2/3rds of the way there. I'm thinking that the soups are going to take me two days since I don't have that many big pots.<br /><br />I'll be sharing some of these recipes over time, but if there's one in particular that you'd like now just give a shout and I'll post it.Monicahttp://www.blogger.com/profile/05856975629899818393noreply@blogger.com0tag:blogger.com,1999:blog-540263390309982110.post-22579636022076017522010-07-15T19:49:00.000-07:002010-07-15T19:55:47.856-07:00Minty Cucumber Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPnKSow9_VZyLhWfYco4asCqj0Us7qzFvwlIW_Gg_aLUok03fovCHA8xNBSHpJUim6PfmTCCoGP5u1Tl05r9kXNzAeZaPeBvKgj09L7jErOTNT1n1CT9Re0WUteOr98-t9gogb3JNoJlc/s1600/DSCN3144.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPnKSow9_VZyLhWfYco4asCqj0Us7qzFvwlIW_Gg_aLUok03fovCHA8xNBSHpJUim6PfmTCCoGP5u1Tl05r9kXNzAeZaPeBvKgj09L7jErOTNT1n1CT9Re0WUteOr98-t9gogb3JNoJlc/s320/DSCN3144.JPG" alt="" id="BLOGGER_PHOTO_ID_5494332152732636386" border="0" /></a><span style="font-style: italic;">I recently had this salad at a church pitch in and was so surprised at how well these flavors blended together. It's a perfect cool salad for these hot summer days! Enjoy.</span><br /><span style="border-collapse: separate; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;font-family:Helvetica;font-size:medium;" ><div style="margin: 0in 0in 0.0001pt;font-family:georgia;font-size:11pt;"><span style="font-size:100%;"><br />Prep Time: 10 minutes<br />Cook Time: n/a<br />Serves: 10-16<br />Cost: approx. $2.50<br /><br />8 cups cubed watermelon ($2.00)<br /></span></div><div style="margin: 0in 0in 0.0001pt; font-size: 11pt; font-family: georgia;"><span style="font-size:100%;">2 medium cucumbers, halved lengthwise and sliced ($.50)<br /></span></div><div style="margin: 0in 0in 0.0001pt; font-size: 11pt; font-family: georgia;"><span style="font-size:100%;">6 green onions, chopped (I eliminated the onions)<br /></span></div><div style="margin: 0in 0in 0.0001pt; font-size: 11pt; font-family: georgia;"><span style="font-size:100%;">¼ cup minced fresh mint</span></div><div style="margin: 0in 0in 0.0001pt; font-size: 11pt; font-family: georgia;"><span style="font-size:100%;">¼ cup olive oil</span></div><div style="margin: 0in 0in 0.0001pt; font-size: 11pt; font-family: georgia;"><span style="font-size:100%;">¼ cup balsamic vinegar</span></div><div style="margin: 0in 0in 0.0001pt; font-size: 11pt; font-family: georgia;"><span style="font-size:100%;">½ tsp salt</span></div><div style="margin: 0in 0in 0.0001pt; font-size: 11pt; font-family: georgia;"><span style="font-size:100%;">½ tsp pepper</span></div><div style="margin: 0in 0in 0.0001pt; font-size: 11pt; font-family: georgia;"><span style="font-size:100%;"> </span></div><div style="margin: 0in 0in 0.0001pt; font-size: 11pt; font-family: georgia;"><span style="font-size:100%;"><br />In large bowl, combine the watermelon, cucumber, onions and mint.</span></div><div style="margin: 0in 0in 0.0001pt; font-size: 11pt; font-family: georgia;"><span style="font-size:100%;">In a small bowl, whisk the oil, vinegar, salt and pepper.</span></div><div style="margin: 0in 0in 0.0001pt; font-size: 11pt; font-family: georgia;"><span style="font-size:100%;">Pour over watermelon mixture; toss to coat. </span></div><div style="margin: 0in 0in 0.0001pt; font-size: 11pt; font-family: georgia;"><span style="font-size:100%;">Serve immediately or cover and refrigerate for up to 2 hours.</span></div><div style="margin: 0in 0in 0.0001pt; font-size: 11pt; font-family: georgia;"><span style="font-size:100%;"> </span></div><div style="margin: 0in 0in 0.0001pt; font-size: 11pt; font-family: Calibri,sans-serif;"> </div></span>Monicahttp://www.blogger.com/profile/05856975629899818393noreply@blogger.com0tag:blogger.com,1999:blog-540263390309982110.post-29473233155416896282010-07-14T05:18:00.000-07:002010-07-14T05:49:28.819-07:00Am I Crazy?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://t3.gstatic.com/images?q=tbn:fVxHAZxelOwz7M:http://www.insidesocal.com/bargain/FreezerMeals.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 116px; height: 116px;" src="http://t3.gstatic.com/images?q=tbn:fVxHAZxelOwz7M:http://www.insidesocal.com/bargain/FreezerMeals.jpg" alt="" border="0" /></a><br /><br />I've REALLY been enjoying not being in the kitchen this summer as much as usual. I've been able to cook for a month both for June and July. I'm actually considering cooking for August, September and October all in all shot. I've never freezer cooked at this level. Here's my thought process:<br /><br />Pros:<br /><br /><ul><li>Homeschooling would be less overwhelming (We are starting Aug. 9) if dinner was already made.</li><li>Volleyball season will be starting soon. Having food made means less eating out.</li><li>Grocery shopping time would be reduced and hopefully the miscellaneous spending that usually happens</li><li>Less dishes to do each day</li><li>I'd be more likely to exercise in the evenings if I didn't have big kitchen clean up</li><li>I could have the girls help me more if they didn't have school work and other activities to do.<br /></li></ul>Cons:<br /><ul><li>It's going to take some financial savy. Might have to borrow from savings to come up with that amount of money. (Or maybe this will encourage me to sell off some books.)</li><li>It's going to have to happen during our last week of summer before school. Not so relaxing.</li><li>It's seems a bit overwhelming right now. That's about 90 meals!</li><li>I'd have to get really organized and clean out the freezer first.<br /></li></ul><br />What are your thoughts? Have any of you freezer cooked to this extent? Am I just crazy to even consider it?Monicahttp://www.blogger.com/profile/05856975629899818393noreply@blogger.com4tag:blogger.com,1999:blog-540263390309982110.post-69097635450835451822010-07-05T12:24:00.000-07:002010-07-05T12:29:53.765-07:00Give Away Winner<a href="http://tisha-myrestingplace.blogspot.com/">Tisha</a> your name was randomly selected to be the winner of the <a href="http://www.30daygourmet.com/">Thirty Day Gourmet's </a><a href="http://www.30daygourmet.com/Products/Freezer-Cooking-Manual.aspx">BIG Book of Freezer Cooking</a>. Thanks to everyone who commented. Stay tuned for more giveaways to come!!Monicahttp://www.blogger.com/profile/05856975629899818393noreply@blogger.com0tag:blogger.com,1999:blog-540263390309982110.post-55295140483129268202010-06-28T20:23:00.000-07:002010-06-28T20:49:48.090-07:00A Book Review and a GiveawaySummer is perhaps the time of year that I love freezer cooking the best. It keeps me out of the kitchen and prevents me from having to have the oven on every day since much of what I make can be reheated in the microwave.<br /><br />This summer I'm actually working my way through a new freezer cookbook given to me by the author herself. Nancy Slagle (aka <a href="http://www.30daygourmet.com/">The 30 Day Gourmet</a>) is a co-worker of my husband and one of the original freezer cooking ladies. I remember seeing her presentation at a local library in the mid 90s and falling in love with the concept of cooking in bulk.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ecx.images-amazon.com/images/I/51sNPN5IMyL._SL160_PIsitb-sticker-arrow-dp,TopRight,12,-18_SH30_OU01_AA115_.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 115px; height: 115px;" src="http://ecx.images-amazon.com/images/I/51sNPN5IMyL._SL160_PIsitb-sticker-arrow-dp,TopRight,12,-18_SH30_OU01_AA115_.jpg" alt="" border="0" /></a><br />Let me just tell you that I LOVE this new cookbook!! It is perfectly arranged in such a way to take all of the work out of freezer cooking (well, at least the planning part). Each recipe is multiplied out several times. The instructions are specific to the freezing and reheating of each recipe. And (my favorite) the nutritional information is provided. If you are new to freezer cooking, there are great tips, pictures and step by step instructions throughout to get you started.<br /><br />We've tried about twelve of these recipes so far and have really liked each one. I appreciate the variety that this cookbook provides. It really does steer away from the common casseroles and provides a great variety of recipes from appetizers to soups to desserts to entrees.<br /><br />That being said, I'm offering a giveaway of my new favorite cookbook, 30 Day Gourmet's Big Book of Freezer Cooking. Check out <a href="http://www.30daygourmet.com/">this website</a> for sample recipes. You can put your name in by just leaving a comment. If you link this giveaway on your blog, just let me know and I'll enter your name a second time. I'll close the entrees on July 4th.<br /><br />I'm off the<a href="http://monica-shineagain.blogspot.com/2010/04/like-only-god-can-do.html"> Wyoming</a> this week and excited to try some delicious home cooking that I don't have to make. Hopefully, I'll come back with some new ideas and recipes to share.Monicahttp://www.blogger.com/profile/05856975629899818393noreply@blogger.com19tag:blogger.com,1999:blog-540263390309982110.post-51204761831535822922010-06-08T19:43:00.000-07:002010-06-08T19:50:07.253-07:00Chef Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGM_iJSm7akWZ9CO-_NjUSxAiJPBeq0zr29ZSdWWbGxHbRHib2JTPRXVwGbz345z1EFTcDJNr7BRM3eoHslA84R3mjybDrkL5wsNKu2j_wKvPRaqLuED-hB98xEMV0UjyqeL7lxx8ZrMSN/s1600/DSCN0989.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGM_iJSm7akWZ9CO-_NjUSxAiJPBeq0zr29ZSdWWbGxHbRHib2JTPRXVwGbz345z1EFTcDJNr7BRM3eoHslA84R3mjybDrkL5wsNKu2j_wKvPRaqLuED-hB98xEMV0UjyqeL7lxx8ZrMSN/s320/DSCN0989.JPG" alt="" id="BLOGGER_PHOTO_ID_5480600182584587202" border="0" /></a>Summer is a difficult time for me in the kitchen. I feel less inspired to look through cook books and turn on the oven. It also seems that we are always running low groceries. I think all of the outside activities results in bigger appetites.<br /><br />Last week I found myself scavenging through the fridge to put together dinner. I had just a little bit of this and a little bit of that. What came together was surprisingly received by the whole family. With a bit of chopping, dicing and arranging, the kids loved creating their own salads. In the end there wasn't a scrap left.<br /><br />What are some quick meals you are able to pull off from what you have on hand?Monicahttp://www.blogger.com/profile/05856975629899818393noreply@blogger.com2tag:blogger.com,1999:blog-540263390309982110.post-53999436931637265662010-04-17T09:04:00.001-07:002010-04-21T07:30:24.059-07:00Healthy Meatloaf Now and Later<span style="font-style: italic;">I'm a big fan of ground turkey or chicken. It's a less expensive low fat option for ground meat as well as much lower in cholesterol. I will agree with many, however, that ground turkey does lack the depth of flavor of a thick juicy steak burger. I've been experimenting through the years and have come up with this healthy meatloaf recipe that doesn't skimp on flavor and always receives rave reviews. Since I buy my meat in bulk I've found it best to make two meatloaves at once. I just slice and freeze the second one for a later date. I omit the glaze for the meatloaf that is to be frozen and wait to add the it before reheating. </span><br /><br />Prep time: 10 minutes<br />Cook Time: 40-50 minutes<br />Cost: Approx. $10.00<br />Yields: 2 meatloaves serving 8 each<br /><br />2.5 pounds ground turkey ($7.00)<br />2 pounds low fat sausage ($2.00)<br />3 eggs ($.25)<br />1 cup oats<br />4 carrots grated<br />1 garlic clove grated<br />1 onion grated ($.25)<br />2 stalks celery grated<br />2 tsp salt<br />1 tsp pepper<br />dash of Worcestershire sauce<br /><br />Mix together turkey, sausage and eggs. In a food processor grate oats, carrots, garlic, onion and celery. Add this mixture along with spices to meat. Incorporate well using hands. Place meatloaf mixture in two loaf pans. Brush that top with the ketchup glaze. Bake uncovered at 350 for 40-50 minutes. Let meatloaf rest in the pan for 10 minutes before slicing and serving.<br /><br /><br />Ketchup glaze<br /><br />1 cup<a href="http://thefulltableshineagain.blogspot.com/2010/03/homemade-ketchup.html"> ketchup</a><br />1/4 cup agave nectar or 1/2 cup brown sugar<br />1 tsp dry mustardMonicahttp://www.blogger.com/profile/05856975629899818393noreply@blogger.com2tag:blogger.com,1999:blog-540263390309982110.post-48178601346106798382010-03-05T12:26:00.001-08:002010-03-05T12:55:13.871-08:00Homemade KetchupIn our attempts to get processed foods out of our house, I have quickly realized that quality condiments cost money. $4.99 for a bottle of ketchup. No way! That's much more money than I am willing to spend. After a few attempts, I came up with my own version which is much like store bought but without all the preservatives. I can't wait to make more to make Sloppy Joe's!<br /><br />Prep Time: 5 minutes<br />Cook Time: 15 minutes<br />Yields: 1 1/2 cups<br />Cost: Approx. $1.00<br /><br />1 6oz can of tomato paste ($.89)<br />1 1/2 cup warm water<br />2 tbsp white vinegar<br />3 Tbsp brown sugar or 1 1/2 Tbsp agave nectar<br />2 tsp garlic powder<br />2 tsp onion powder<br />1 tsp salt<br /><br />Blend all ingredients well. Simmer for 15 minutes. Cool and store in refrigerator.<br /><br /><span style="color: rgb(255, 0, 0);">*You can find this recipe listed at <a href="http://grocerycartchallenge.blogspot.com/2010/03/grocery-cart-challenge-recipe-swap.html">Grocery Cart Challenge's Recipe Swap</a>**</span>Monicahttp://www.blogger.com/profile/05856975629899818393noreply@blogger.com3tag:blogger.com,1999:blog-540263390309982110.post-75069157418440906772010-02-22T17:54:00.000-08:002010-02-22T18:19:52.094-08:00Chocolate Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBxHmqkpzkWuT3Act50VM9fNNuKAmSdxOkG_fIhXu-UYL43yHZ-lEEGwH4K_iHFzvj5FsUVtV7ZUx7dTU70bXbll6ba4tgT1sqJtLggOBQtjc44vCdDnWIzR5zHj79Nb59ezFtzUQRXHZ/s1600-h/DSCN0094.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBxHmqkpzkWuT3Act50VM9fNNuKAmSdxOkG_fIhXu-UYL43yHZ-lEEGwH4K_iHFzvj5FsUVtV7ZUx7dTU70bXbll6ba4tgT1sqJtLggOBQtjc44vCdDnWIzR5zHj79Nb59ezFtzUQRXHZ/s320/DSCN0094.JPG" alt="" id="BLOGGER_PHOTO_ID_5441253409707019506" border="0" /></a><span style="font-style: italic;">All I can say is "Wow!" I recently checked out "babycakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes form New York's Most Talked-About Bakery". I had a hard time choosing which recipe to try first but the vote was for more chocolate. This book was what I have been lacking in all my research and reading about allergy free baking. It's full of tips and tricks as well as well refined recipes for success. We topped ours with whipped cream. They tasted like hostess cupcakes. These cupcakes were far superior than <span style="font-weight: bold;">any</span> I have ever made. Seriously. "Wow!"</span><br /><br />Prep time: 15 minutes<br />Cook Time: 22 minutes<br />Yields: 24<br />Cost: $4.25<br /><br />Chocolate Cupcakes from babycakes by Erin McKenna<br /><br />1 3/4 cups Garbanzo Bean Flour ($1.00)<br />1/2 cup Potato starch ($.25)<br />1 cup unsweetened cocoa powder ($.50)<br />1/4 cup arrowroot ($.25)<br />1 Tbsp plus 1 1/2 tsp baking powder<br />1/2 tsp xanthan gum<br />2 tsp salt<br />1 cup coconut oil ($.75)<br />1 1/3 cups agave nectar ($1.50)<br />3/4 cup unsweetened applesauce<br />3 Tbsp pure vanilla Extract<br />1 cup hot water or coffee<br /><br />Whist together dry ingredients. Add the oil, nectar, applesauce, vanilla and hot water to the dry ingredients. Stir until smooth.<br /><br />Pour 1/3 cup of batter into greased muffin tin. Bake on center rack for 22 minutes. Rotate 180 degrees after 15 minutes.<br /><br />Let cupcakes stand for 20 minutes. Transfer to rack to cool completely.Monicahttp://www.blogger.com/profile/05856975629899818393noreply@blogger.com4tag:blogger.com,1999:blog-540263390309982110.post-43862916163009920852010-02-19T04:37:00.001-08:002010-02-19T04:52:12.717-08:00Ham and Egg Bake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIK027ntBeXrXSg_fIJtnz6Wy8r2D3wlN8nD6MPChpeYQkkvPuAv4c3WRGQqUsuo3ALCoc5rm327iO4rbVEGmwThlyaJ25_yveHEPfIvnW1J9wKfLU-9nn6GdMdZOug-VLnX6QB_wOtSur/s1600-h/DSCN0075.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIK027ntBeXrXSg_fIJtnz6Wy8r2D3wlN8nD6MPChpeYQkkvPuAv4c3WRGQqUsuo3ALCoc5rm327iO4rbVEGmwThlyaJ25_yveHEPfIvnW1J9wKfLU-9nn6GdMdZOug-VLnX6QB_wOtSur/s320/DSCN0075.JPG" alt="" id="BLOGGER_PHOTO_ID_5439933024455317858" border="0" /></a><span style="font-style: italic;">Recently I was in the middle of the week with little groceries to speak of and even scarcer time. Then I remembered the Heavenly Baked Ham in the freezer left from the holidays. With a dozen eggs and about eight potatoes for <a href="http://thefulltableshineagain.blogspot.com/2008/11/homemade-hashbrowns.html">hashbrowns,</a> I was able to throw together this meal which received rave reviews. If they only knew.</span><br /><br /><br />Prep Time: 5 minutes<br />Cook Time: 12-14 minutes<br />Serves: 6-12<br />Cost: Approx. $3.00<br /><br />1 dozen eggs ($.88)<br />12 slices of ham or deli meat ($2.00)<br />cooking spray<br /><br />Spray the bottom of a muffin tin. Line each cup with a piece of meat. Carefully crack an egg into the cup. Bake at 400 degrees for 12-14 minutes depending on how well cooked you prefer the yolk.<br /><br /><span style="color: rgb(204, 102, 0);">You can find this recipe along with may others at <a href="http://grocerycartchallenge.blogspot.com/2010/02/grocery-cart-challenge-recipe-swap_18.html">The Grocery Cart Challenge's Recipe Swap</a></span>.Monicahttp://www.blogger.com/profile/05856975629899818393noreply@blogger.com2