Sorry besides books and recipes I haven’t been much of a blogger. Apparently we’ve had lots going on. But nothing that really requires a lot of “reporting”
Shortly into April, we decided to take dairy out of Maria’s diet, because of her tummy aches that were less and less random. We also started her on a probiotic regularly to see if that was the problem. So far it’s going well. She has been a champ on missing out on some of the foods she loves the most… ice cream, anything with cheese, yogurt… And her tummy issues seem better. We’ll probably start to reintroduce some things in again this month. It sure has opened my eyes to how much we all eat dairy. And also the challenges to making this work, which includes extra grocery trips to the local food co-op for the non-dairy versions of a lot of things (cream cheese, sour cream, cheese, yogurt…)
Maria has had 2 overnights in the last few weeks. And what we’ve learned from that is that Charlie is a talker! But only if there isn’t someone (Maria) here to dominate the conversation. It’s pretty cute and definitely makes me worry less about his speech. Although I wish I could figure out how to give him more opportunities to dominate the conversation.
I’ve definitely been doing a lot of cooking lately too. Trying new things (without dairy) and just trying to be more holistic with eating as well which means I’m trying to understand what the ingredients are in my food.
So good stuff going on, we’re enjoying the warmer weather and looking forward to Maria’s birthday in a few weeks followed by preschool graduation and the start of summer!
Yummmm… this was delicious! I found this recipe via pinterest. Followed it pretty much exactly. I used sour cream instead of Greek yogurt (since I ordered my groceries delivered last week and the Greek yogurt choices were limited). I also used precooked chicken and made the rice 2 days before when I was prepping another meal. I then put it all together the night before. Yummy! The kids weren’t so sure about it, but I will keep trying! (oh, and I omitted the cilantro – I am not a fan…)
Cheesy Chicken and Rice Bake
2 whole Boneless, Skinless Chicken Breasts
4 cups Cooked Brown Rice
¾ cups Frozen Corn
15 ounces, fluid Can Black Beans, Drained And Rinsed
1 cup Plain Greek Yogurt (or Sour Cream)
4 ounces, fluid Can Green Chilis
½ cups Salsa
1 cup Low-fat Cheddar Cheese, Plus More For Topping
2 Tablespoons Fresh Cilantro For Garnish
Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.
I bought some apples this weekend. And first I was thinking applesauce in the crockpot, but then I realized I didn’t allow for enough time, so then I went to apple crisp in the crockpot. Only after I had it all ready, did I realize it’s not hard to make apple crisp in the oven. But this was good and it made the house smell wonderful for 2+ hours while it was cooking. The flavors were great too. I loved the subtle ginger & lemon flavors.
I did make one modification to the recipe I started with. After mixing up the topping, I realized it didn’t look crunchy (because I had omitted the nuts) so I mixed in a cup of oatmeal. And after I had it cooking away, I read the reviews and found many others had done this too! One review mentioned this would be great for a potluck at work, the whole office could smell it cooking and it could be served warm!
this is the leftovers, because I was so excited to eat, I forgot to photograph before putting this away.
Crockpot Apple Crisp
1 cup all-purpose flour
1/2 cup light brown sugar
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch salt
1/2 cup butter, cut into pieces
1 cup oatmeal
1 cup chopped walnuts
1/3 cup white sugar, or to taste
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
6 cups apples – peeled, cored and chopped
2 tablespoons lemon juice
- Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside.
- Whisk together 1/3 cup sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top. Cover and cook on High for 2 hours or Low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.
I went looking for an oatmeal waffle recipe the other day. Not sure why, but it sounded good. And these were very good! I did tweak the recipe (flour & butter) based on some reviews, and they turned out great. A more filling hearty waffle. Yum!
1 cups white flour
1/2 cup whole wheat flour
1 cup quick-cooking rolled oats
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 eggs, slightly beaten
1 1/2 cups milk
4 tablespoons butter, melted
2 tablespoons brown sugar
In large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt; set aside. In small mixing bowl, stir together eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. Pour batter on to grids of preheated, lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly; do not open during baking. Use fork to remove baked waffle.
This recipe made 8 waffles in my waffle maker (makes 4 square Belgian waffles at a time)
I am good at trying recipes. Good at documenting them and pretty good about documenting them on my blog, but have been looking for a way to get them printed. I hate writing them out on cards. I’d rather print them off so I can read them. But then I end up with sheets of paper and printing them every time I make them. Plus I have a bunch of ones that I am finally admitting are not going to be made again (or ever)…
So now I am taking my favorites and converting them to cute printable 4×6 photo-sized cards. I had them developed and stuck them in a little 4×6 pocket photo album. Perfect.
Here are a few…
Here’s the link to all the one’s I’ve finished. Feel free to borrow or share. I will be adding more out here too… not done with all my recipes…
I found this link to freezer meals last week. Which led me to this recipe for Pesto Chicken Stuffed Shells
I modified only slightly to also add some sun-dried tomatoes that I had in my refrigerator. Plus I also doubled this and froze half for my friend Sara.
Sun-Dried Tomato, Pesto, & Chicken Stuffed Shells
12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
3 tbsp sun-dried tomatoes in oil (drained and chopped)
2 cups shredded cooked chicken (see Leftover Chicken)
2 cloves garlic, minced
salt and pepper to taste
In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.
In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a 9×9 (or 8×8) baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells.
Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.
The leftovers- Maria loved this. So kid-tested, mother-approved!
* To make ahead/freezer meals – Prepare as directed but place filled shells in an oven- and freezer-proof baking dish. Top with remaining 1/4 cup of cheese over filled shells, cover and freeze. When ready to prepare, defrost. Preheat oven to 350 degrees and bake shells uncovered for 35-40 minutes or until shells are bubbling hot and cheese melts.
Do you know those recipes that call for 2 cups leftover chicken? Or even any recipe that starts with “First cook the chicken…” Blah! That’s what I say to that. That adds easily 10 minutes to a recipe. Blah!
My answer to that. 2 big bags of frozen chicken breasts, a little bit of water and a crockpot!
Cook on low for 6-8 hours. Remove chicken and cut into pieces or shred. It makes about 10 cups. Freeze in 2 cup quantities. Now you’re ready for those dumb recipes, without spending money on those pre-cooked bags of chicken which never seem to last very long in our house.