I admit, this was inspired by the South Beach Diet's 'Pizza meat pie' recipe. It had elements to it that were just not going to work in my household. Stuff like mushrooms that I can't get my kids to eat at all, because they're a vegetable.
Ingredients:
1 lb ground beef
2 eggs
1 c almond flour
1 tbsp minced garlic
1 tbsp italian seasoning
1/4 c pizza sauce divided in half
1/2 c shredded mozzarella
Step one, mix together beef, eggs, almond flour, garlic, and italian seasoning until uniform. Add 1/2 of the pizza sauce and continue to mix until uniform. Pat into a loaf shape and place on a jelly roll pan. Carefully coat the top with the other half of the pizza sauce. Then top with the shredded mozzarella. Bake at 350 deg F for 45 minutes or until it reads as well done for beef with a meat thermometer.
Serves 4. Goes well with a nice green salad. The carb load in the original recipe that used breadcrumbs was 18 carbs per slice. I think this comes out closer to fifteen.
roses
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Wednesday, April 10, 2019
Tuesday, June 05, 2018
Converting recipes from metric not so much fun.
In my quest to find a bread recipe that I can actually eat despite my diabetes being basically out of control, I've been looking at recipes from sources outside of the USA. Everybody else does not use 'standard' and I am bad at math. Thankfully, Google has reference material and a handy converter function. Still, going from grams to tablespoons is super annoying. I find myself missing the days where I could measure everything in metric because I was in the lab and all the equipment was set up for that.
I am currently trying out this recipe for paleo bread. I honestly have no idea how this is going to come out. I'm hoping it will be at least passable fare. I'm not expecting it to be just like regular bread because it's basically a mass of nuts baked and held together with eggs. I expect it to have a strong egg flavor. The nuts I used were not what was specified in the recipe. I didn't have pumpkin seeds.
So, basically, I used three cups of mixed nuts with a handful of sunflower seeds thrown in. I briefly thought about throwing some dried cranberries in there but I remembered that would raise the carbohydrates. But, if this comes out reasonably well, I will probably be adding this protein heavy thing to part of my breakfast. My goal is to get to where I am going through the day on only three meals. Right now, it is three meals with two small snacks.
I recognize that protein heavy and carb light meals are helping my situation. So, I'm working on finding a way to continue to do that and make it easier to put meals together. This is why I am doing things like learning to make my own riced cauliflower (I will figure out how Green Giant does the garlic flavor for theirs! I haven't been able to duplicate it yet.) and trying out twists on familiar recipes such as zucchini hash. I am getting bored with eggs and bacon for breakfast every day.
This reminds me, since the weather is still going to be somewhat cool tomorrow, I will be cooking up a package of bacon so that I have bacon to use in cooking for the rest of the week. I keep putting it off, but I really have to learn how to cook bacon properly. It's become a breakfast staple and it is going to be less expensive and healthier to cook it myself than to buy it precooked. I'm not feeling brave enough to try out baking it in the oven right now. One cooking experiment at a time, thank you very much.
I am currently trying out this recipe for paleo bread. I honestly have no idea how this is going to come out. I'm hoping it will be at least passable fare. I'm not expecting it to be just like regular bread because it's basically a mass of nuts baked and held together with eggs. I expect it to have a strong egg flavor. The nuts I used were not what was specified in the recipe. I didn't have pumpkin seeds.
So, basically, I used three cups of mixed nuts with a handful of sunflower seeds thrown in. I briefly thought about throwing some dried cranberries in there but I remembered that would raise the carbohydrates. But, if this comes out reasonably well, I will probably be adding this protein heavy thing to part of my breakfast. My goal is to get to where I am going through the day on only three meals. Right now, it is three meals with two small snacks.
I recognize that protein heavy and carb light meals are helping my situation. So, I'm working on finding a way to continue to do that and make it easier to put meals together. This is why I am doing things like learning to make my own riced cauliflower (I will figure out how Green Giant does the garlic flavor for theirs! I haven't been able to duplicate it yet.) and trying out twists on familiar recipes such as zucchini hash. I am getting bored with eggs and bacon for breakfast every day.
This reminds me, since the weather is still going to be somewhat cool tomorrow, I will be cooking up a package of bacon so that I have bacon to use in cooking for the rest of the week. I keep putting it off, but I really have to learn how to cook bacon properly. It's become a breakfast staple and it is going to be less expensive and healthier to cook it myself than to buy it precooked. I'm not feeling brave enough to try out baking it in the oven right now. One cooking experiment at a time, thank you very much.
Saturday, March 11, 2017
Monday Menu
This week's menu is pretty simple.
Sunday is pizza night, as per usual. I was planning on making french toast casserole for breakfast but looking at my pantry, I think it is just going to be waffles.
Monday is going to be a busy day because the kids are off from school. (Superintendent's Conference day.) We're going to be having pancakes for breakfast. I picked up two small packages of mini-pancakes. Because I can't manage to make a decent pancake to save my life. We're probably going to be doing leftovers for lunch, but it may turn out to be something else entirely. I'm going to let the kids pick if they are not too much trouble in the morning. Dinner is hamburgers, as per usual. And I will be making my usual peanut butter carrot salad for dinner.
Tuesday is going to be a cereal for breakfast day because we're all going to still be adjusting to the time change. My boys have school, so I am just doing lunch for myself. I made some nice vegetable stew based off of the West African peanut stew and the West African vegetable stew on my Pinterest board. I whipped that up for lunch today and had enough left over for three days of lunches. I didn't put onion in it because the onion I had turned out to have gone bad. And I didn't add chicken to it because I wanted to keep it mostly vegetarian. Dinner this night is going to be baked chicken on root vegetables. I have parsnips, potatoes, carrots, and a squash. While the squash is not a root vegetable, I have been wanting to have squash for a little while now. So it is getting added to the mix.
Wednesday is not going to be pancakes for breakfast because I am pretty sure that the two small packages are not going to last past one morning. I may try to do something like make french toast sticks the night before for the kids to have in the morning. I am going to have oatmeal. Lunch is going to be something I grab while I'm out and about running errands. Dinner is going to be this super tasty pot roast stew that I have in this Cooking for Two cookbook that Beloved and I got as a gift from somebody years ago. The nifty thing about it is that it features a turnip. It is kinda hard to find recipes that feature turnips for some reason. I, however, may be looking in the wrong places too.
Thursday is going to be cereal for breakfast. I've got a big thing of cheerios that we really need to eat up before it goes stale. Lunch is going to be something I grab while I'm out running errands. Dinner will be lentil chili. I am having a hard time finding where I put my container of cashews. I may have to pick up another one when I am out.
Friday is going to be waffles for breakfast. Lunch is going to be that stew I made today. Dinner is going to be General Tso's chicken for Beloved and I. The kids are getting chicken nuggets. I think it will go well.
Saturday is going to be busy. In the morning, I will have to get the pork roast started in the crock pot before I go out to spinning guild with my mother in law. I am going to try to pack a lunch for her and I as I did last week. I need to talk to her to find out what she may be interested in. I want to do what I can to make stuff a delightful little moment of luxury when we're having our day out. If I can manage it, I am going to try to add something involving really awesome, high quality chocolate. Because you gotta have a little chocolate once in a while, right?
I am posting this a few days early. Life looks like it is going to be super busy over the next several days. So, I am putting this up tonight. It is my hope that I am going to get things organized enough to start posting regularly again.
Friday, October 28, 2016
Basic Meatloaf & Baked Potatoes
I'd snap a picture of this as it was in progress of being made but I am presently thawing out the frozen block of ground beef in the microwave right now. Also, my kitchen is not exactly presentable for pictures right now. (Namely my tablecloth is rather ratty looking and the pile of kid school papers is approaching the same height as the 1 gallon fish tank where our Betta Ghost lives. And a few knitting projects.. it's just a bit messy. So, no pictures today.) Next week, I'll try to do some with another recipe. I'm going to attempt to update a recipe here on a weekly basis. Maybe it will help me get back into posting on here again.
That said, dinner tonight is going to be meatloaf. It's really simple and fairly quick to put together, compared to some other things I've made. The hardest part is waiting for it to finish cooking. My family is on the small side. Between the boys, Beloved, and I, we've got four people to feed plus at least one serving leftover for lunch the next day. I will most likely make something with the spinach that is sitting in the fridge desperately trying not to wilt though it is 24 hours past its prime sell by date. I don't plan on the kids eating much of the spinach because as Cuddle Bear says, "We hate vegetables!" We're still working on this front.
Everything cooks at the same time and at the same temperature with this recipe. It was one of the first things I was cooking for dinner when I was a kid. I'm pretty sure that the boys will be cooking this in the not so distant future. I start off scrubbing the potatoes and pricking them all over with a fork. Then I set them aside. When they go in the oven, they're going to rest right on the rack. Remember to prick them all over, though, because if you don't the will explode and make a horrible mess. (I made this mistake once. Mom was not impressed and I had to clean the whole stove and oven. You'd be surprised how many nooks and crannies there are in an oven.)
For my meatloaf, I use 98% lean ground beef. Some people say it has less flavor. I haven't noticed too big of a difference between that and the more inexpensive ground beef. The big reason why I use the lowest fat ground beef that I can afford is because it makes for less grease sitting in the pan with the meatloaf. Which makes it easier to serve (and it is healthier with less grease, or so my doctor says). Cooking for four people, I use one pound of ground beef. I add to it an egg, some breadcrumbs (but sometimes oatmeal), ketchup, and mustard. It is probably the most boring form of ground beef you can find. I mix it all together until it is uniform and then pop it into a bread pan. Sometimes I will put it into a muffin tin for individual servings. The reception has been indifferent between the two versions of presentation.
When I've got my meatloaf mixed up and pressed into the pan, I put it in the oven on the middle rack at a medium heat. I set my washed and pricked potatoes beside it on the rack. Let everything cook for an hour and you'll have a nice dinner that just needs a salad to be complete. I like to cut the baked potatoes in half and scrape out the 'meat'. Then I put a little salt and butter on it so it is like mashed potatoes. I also put a little butter into the skins and eat that straight up. My kids look at me weird for doing it, but it's tasty so I don't care.
Basic Meatloaf & Baked Potatoes
Serves 4 - 5
Ingredients
1 pound ground beef 1/2 cup breadcrumbs
1 large egg, yolk broken 1/4 cup ketchup
1/4 cup yellow mustard
Step 1
In a medium bowl, mix together all ingredients until well combined. (I use my hands and knead it together like dough.)
Step 2
Press into a standard sized bread pan. Cover with foil (optional).
Step 3
Cook in the oven at 350 degrees F for 1 hour. Allow to cool a few minutes and then slice and serve.
Baked Potatoes
Step 1
Take 4 medium sized potatoes, wash well and cut off any green parts or eyes.
Step 2
Prick all over with a fork, making sure to pierce the skin.
Step 3
Set potatoes on oven rack in an oven that is at 350 degrees. Cook for 1 hr or until fork pricks through the skin with ease.
That said, dinner tonight is going to be meatloaf. It's really simple and fairly quick to put together, compared to some other things I've made. The hardest part is waiting for it to finish cooking. My family is on the small side. Between the boys, Beloved, and I, we've got four people to feed plus at least one serving leftover for lunch the next day. I will most likely make something with the spinach that is sitting in the fridge desperately trying not to wilt though it is 24 hours past its prime sell by date. I don't plan on the kids eating much of the spinach because as Cuddle Bear says, "We hate vegetables!" We're still working on this front.
Everything cooks at the same time and at the same temperature with this recipe. It was one of the first things I was cooking for dinner when I was a kid. I'm pretty sure that the boys will be cooking this in the not so distant future. I start off scrubbing the potatoes and pricking them all over with a fork. Then I set them aside. When they go in the oven, they're going to rest right on the rack. Remember to prick them all over, though, because if you don't the will explode and make a horrible mess. (I made this mistake once. Mom was not impressed and I had to clean the whole stove and oven. You'd be surprised how many nooks and crannies there are in an oven.)
For my meatloaf, I use 98% lean ground beef. Some people say it has less flavor. I haven't noticed too big of a difference between that and the more inexpensive ground beef. The big reason why I use the lowest fat ground beef that I can afford is because it makes for less grease sitting in the pan with the meatloaf. Which makes it easier to serve (and it is healthier with less grease, or so my doctor says). Cooking for four people, I use one pound of ground beef. I add to it an egg, some breadcrumbs (but sometimes oatmeal), ketchup, and mustard. It is probably the most boring form of ground beef you can find. I mix it all together until it is uniform and then pop it into a bread pan. Sometimes I will put it into a muffin tin for individual servings. The reception has been indifferent between the two versions of presentation.
When I've got my meatloaf mixed up and pressed into the pan, I put it in the oven on the middle rack at a medium heat. I set my washed and pricked potatoes beside it on the rack. Let everything cook for an hour and you'll have a nice dinner that just needs a salad to be complete. I like to cut the baked potatoes in half and scrape out the 'meat'. Then I put a little salt and butter on it so it is like mashed potatoes. I also put a little butter into the skins and eat that straight up. My kids look at me weird for doing it, but it's tasty so I don't care.
Basic Meatloaf & Baked Potatoes
Serves 4 - 5
Ingredients
1 pound ground beef 1/2 cup breadcrumbs
1 large egg, yolk broken 1/4 cup ketchup
1/4 cup yellow mustard
Step 1
In a medium bowl, mix together all ingredients until well combined. (I use my hands and knead it together like dough.)
Step 2
Press into a standard sized bread pan. Cover with foil (optional).
Step 3
Cook in the oven at 350 degrees F for 1 hour. Allow to cool a few minutes and then slice and serve.
Baked Potatoes
Step 1
Take 4 medium sized potatoes, wash well and cut off any green parts or eyes.
Step 2
Prick all over with a fork, making sure to pierce the skin.
Step 3
Set potatoes on oven rack in an oven that is at 350 degrees. Cook for 1 hr or until fork pricks through the skin with ease.
Tuesday, August 16, 2016
August. Woo.
The dry weather has been pretty hard on my plants. but, you can see that I did get a little bit out of my garden. On the left is a chocolate mint, in the center is an orange mint, and on the right is a sweet mint. And at the extreme right is Billy (aka Snuggle Bug) showing off his new trucks.
We have begun the process of acquiring school supplies. I am graciously sharing two of the super cute pencil erasers that I found out at the store. Going by the school's lists, we're all set for the first day. The boys each have new backpacks. because the bottom seams were looking worn. I discovered that I had a stock pile of supplies left over from last year when I was cleaning. So, I brought them over for Gin's girls to have.
I'm WAAAAY behind on my knitting stuff for the holidays. I am, however, pretty much set on what we're doing for the wedding present to Katie and Roger. I'm partially finished with the gift I am making for J&J's wedding anniversary. And, in the midst of all of this, I'm left struggling to think of something that would be a good present for Beloved.
I'm WAAAAY behind on my knitting stuff for the holidays. I am, however, pretty much set on what we're doing for the wedding present to Katie and Roger. I'm partially finished with the gift I am making for J&J's wedding anniversary. And, in the midst of all of this, I'm left struggling to think of something that would be a good present for Beloved.
Tuesday, September 13, 2011
Mexican Style Pasta Bake Recipe
Posting this here for future reference & to share with friends. It actually came out pretty good.
~*~*~*~*~*~*~*~
1 lb box of noodles (I used shells because that's what I had on hand. DO NOT PRE-COOK!)
1 qt jar of marinara pasta sauce (Rinse jar out with a 1/4 water, approx. and pour remnants in.)
1 qt jar of salsa (See above.)
1/2 lb shredded cheddar cheese
sour cream (to taste)
In an 11 x 7 x 2 in pan, pour pasta sauce and salsa. Mix together. Add box of noodles, stir together until noodles are coated. Top with shredded cheese. Bake at 350 deg F. for 1 hour. When serving, add a dollop of sour cream.
~*~*~*~*~*~*~*~
1 lb box of noodles (I used shells because that's what I had on hand. DO NOT PRE-COOK!)
1 qt jar of marinara pasta sauce (Rinse jar out with a 1/4 water, approx. and pour remnants in.)
1 qt jar of salsa (See above.)
1/2 lb shredded cheddar cheese
sour cream (to taste)
In an 11 x 7 x 2 in pan, pour pasta sauce and salsa. Mix together. Add box of noodles, stir together until noodles are coated. Top with shredded cheese. Bake at 350 deg F. for 1 hour. When serving, add a dollop of sour cream.
Tuesday, August 02, 2011
Blessed First Harvest!
I'm still in pain from my fall back in early June. The muscle relaxant that the doctor prescribed for me isn't doing much to help. It makes things like weeding the garden difficult. After a long day, I must admit, it is something that tends to slip by the wayside. Still, I do what I can and keep my hopes up for rain. We're currently in the middle of a rather wicked drought, you see.
I didn't let that stop me from harvesting a little bit of my home grown produce. My pepper plant has put out only one pepper thus far. It was quite small but exceptionally flavorful. I used half of it in my macaroni salad that we had for dinner tonight. I also harvested a bit of basil and some of the nasturtium leaves. I chopped those up fairly fine and tossed them into the salad too. It was just as pleasurable to eat as it was to make.
I'll slap up the recipe at the end of this post. I tried to make it through the day with out any soda. I failed horribly. I'm realizing, however, that I get the desire to have some when I get stressed out. It has become (or has been and I didn't realize it) a coping mechanism. To say the least, I need to replace that with something that is kinder to my waistline. I am going to attempt an experiment of sorts with my force of will.
When I desire a cold glass of soda, I am going to replace it with a glass of water. I figure since I have a fair amount of lemon balm (which is doing beautifully despite the drought), I can start adding a few bruised leaves to my water. Aside from that, I'm going to resume adhering to the little amusing expression: keep calm and have a cup of tea. It is my hope that my will shall hold out and I can break this soda habit.
As my daily walking has been curtailed significantly by my injury, I need to cut calories where I can with out doing too much harm to myself. I don't want to get back down to being about 110 lbs. That was a dangerously unhealthy weight for me to be at and I have decided that I never want to be that skinny again. When I was walking about four miles a day and living on a fairly lean diet, I got to be about 150 lbs. I don't think I had ever felt healthier then I did at that weight.
It is a rather enormous thing that I have done just by way of walking and portion control. This time last year, my weight was up to 280 lbs. It was due to a combination of stress eating, medication side effects, and a somewhat sedentary lifestyle. Depression really takes a huge bite out of your energy and stamina for pretty much any form of exercise. Since then, I have dropped down to 195. I have been exercising fairly regularly.
I was attempting to get 8 miles of walking in each week. I had been making pretty good progress on that up until I fell out in the garden. Now I get roughly four miles in each week by walking down to get Cuddle Bear from the bus stop. I want to get more walking in, but right now it's painful. At times, my leg will even go numb. My Father-in-Law suggested that perhaps I had pinched a nerve when I fell. Given that the Tylenol isn't doing much for the pain and the muscle relaxant isn't helping either, I suspect he is right. Thankfully, the doctor is confident that I didn't break anything when I fell. Thank goodness for small mercies, right?
Well, I'm running out of stuff to ramble about right now. I'll slap that recipe up.
~*~*~*~*~*~*~*~*~*~*~*~*~*~
Macaroni Salad (quick version)
Ingredients
Step 2: Place colander in sink with frozen vegetables in it.
Step 3: Pour pasta and water into colander, rinse with cool/tepid water.
Step 4: Toss pasta and vegetable mixture to make sure vegetables are thawed.
Step 5: Transfer pasta and vegetable mixture to a large bowl.
Step 6: Add bell pepper, nasturtium leaves, and basil.
Step 7: Add salad dressing and mix together well. Make sure all of the salad is evenly coated.
Step 8: Chill for 15 min in the refrigerator.
Step 9: Serve!
I didn't let that stop me from harvesting a little bit of my home grown produce. My pepper plant has put out only one pepper thus far. It was quite small but exceptionally flavorful. I used half of it in my macaroni salad that we had for dinner tonight. I also harvested a bit of basil and some of the nasturtium leaves. I chopped those up fairly fine and tossed them into the salad too. It was just as pleasurable to eat as it was to make.
I'll slap up the recipe at the end of this post. I tried to make it through the day with out any soda. I failed horribly. I'm realizing, however, that I get the desire to have some when I get stressed out. It has become (or has been and I didn't realize it) a coping mechanism. To say the least, I need to replace that with something that is kinder to my waistline. I am going to attempt an experiment of sorts with my force of will.
When I desire a cold glass of soda, I am going to replace it with a glass of water. I figure since I have a fair amount of lemon balm (which is doing beautifully despite the drought), I can start adding a few bruised leaves to my water. Aside from that, I'm going to resume adhering to the little amusing expression: keep calm and have a cup of tea. It is my hope that my will shall hold out and I can break this soda habit.
As my daily walking has been curtailed significantly by my injury, I need to cut calories where I can with out doing too much harm to myself. I don't want to get back down to being about 110 lbs. That was a dangerously unhealthy weight for me to be at and I have decided that I never want to be that skinny again. When I was walking about four miles a day and living on a fairly lean diet, I got to be about 150 lbs. I don't think I had ever felt healthier then I did at that weight.
It is a rather enormous thing that I have done just by way of walking and portion control. This time last year, my weight was up to 280 lbs. It was due to a combination of stress eating, medication side effects, and a somewhat sedentary lifestyle. Depression really takes a huge bite out of your energy and stamina for pretty much any form of exercise. Since then, I have dropped down to 195. I have been exercising fairly regularly.
I was attempting to get 8 miles of walking in each week. I had been making pretty good progress on that up until I fell out in the garden. Now I get roughly four miles in each week by walking down to get Cuddle Bear from the bus stop. I want to get more walking in, but right now it's painful. At times, my leg will even go numb. My Father-in-Law suggested that perhaps I had pinched a nerve when I fell. Given that the Tylenol isn't doing much for the pain and the muscle relaxant isn't helping either, I suspect he is right. Thankfully, the doctor is confident that I didn't break anything when I fell. Thank goodness for small mercies, right?
Well, I'm running out of stuff to ramble about right now. I'll slap that recipe up.
~*~*~*~*~*~*~*~*~*~*~*~*~*~
Macaroni Salad (quick version)
Ingredients
- 2 1/2 cups cooked macaroni (or other small pasta)
- 1/2 small bell pepper (diced)
- 1/4 bag of frozen mixed vegetables
- 1 cup whipped salad dressing (or mayo)
- 3 nasturtium leaves (shredded fine)
- 4 sweet Italian basil leaves (shredded fine)
Step 2: Place colander in sink with frozen vegetables in it.
Step 3: Pour pasta and water into colander, rinse with cool/tepid water.
Step 4: Toss pasta and vegetable mixture to make sure vegetables are thawed.
Step 5: Transfer pasta and vegetable mixture to a large bowl.
Step 6: Add bell pepper, nasturtium leaves, and basil.
Step 7: Add salad dressing and mix together well. Make sure all of the salad is evenly coated.
Step 8: Chill for 15 min in the refrigerator.
Step 9: Serve!
Monday, February 08, 2010
Feeding my coffee addiction..
I'm slapping this link up here because if I'm going to be feeding my coffee habit, I may as well satisfy my chocolate craving at the same time.
Thursday, February 04, 2010
Brownies = OMFG! WIIIIIIN!!!!
I made that recipe last night and it came out absolutely beautifully. It was a nice, dense brownie with excellent flavor and texture. Not too chewy and just absolutely perfect. Anybody who is considering taking the risk to do it you absolutely MUST make these brownies!
The teething biscuits didn't come out quite right. I'm going to try again, but I'm pretty sure that they're missing something. I may need to put more flour in it next time.
The teething biscuits didn't come out quite right. I'm going to try again, but I'm pretty sure that they're missing something. I may need to put more flour in it next time.
Tuesday, January 26, 2010
Well, that was a cooking win.
I cooked pork chops on a bed of rice with canned peaches. It gave the peaches a faint hint of the pork flavor. The rice came out a mix of savory and fruity, but not overly so. The pork was infused with a hint of peach. I think next time instead of saving the dash of curry and cinnamon for serving, I'll add it initially. On the whole, however, it came out quite well. Next time, I'm either serving peas along side this or acorn squash. I think they'd go together excellently.
Not too shabby for a throw it together quick dinner. I definately need to go grocery shopping soon. I think that'll be after my dr appt tomorrow. I really should plan out next week's menu before I go.
Not too shabby for a throw it together quick dinner. I definately need to go grocery shopping soon. I think that'll be after my dr appt tomorrow. I really should plan out next week's menu before I go.
Monday, January 25, 2010
Making my own teething biscuts...
Apparently you can't buy zweibeck toast at the store anymore. I've been looking but it's no where to be found. I've found a recipe that I am going to give a try. Here's hoping it works out well.
Thursday, January 21, 2010
Ah toddlers and their imaginations...
So, I asked Cuddle-Bear what he wanted for dinner. His answer was : Buttons! My solution - ritz crackers sandwiches with cream cheese in the middle, vanilla wafer cookies with peach puree in the middle, and freeze dried apple bits. He appears to be really enjoying it. :)
Monday, January 11, 2010
Hmm...
So, it's winter and I tend to make casseroles more during this time of year. I think I want to do a few new ones. I've been looking around on the internet for ideas that'll let me use up some of my stash of beans. Here's what has caught my eye:
Zulandt's Lentil Casserole: I've got the lentils and all I ever use them for is soup. I'm thinking this could make something nice and hearty for a weeknight dinner. Beloved often gets rather harried at work and sometimes winds up missing lunch all together. I'm thinking this could make a good fix for the feeling of hunger that comes with that and possibly a nice reheated lunch for the next day.
Navy Bean and Artichoke Casserole: We both like artichokes and I've almost four cups of dried navy beans sitting on the shelf. I may need to make a few substitutions, but this looks interesting. If I make a loaf of bread with this or some rolls, it could make for a nice dinner. I'm thinking that it'll only need a few things picked up at the store and if I add a little crumbled bacon to this, Beloved will probably really enjoy it.
Green Split Pea and Vegetable Casserole: This looks like an interesting recipe and can make for something different to do with the four cups of dried split peas I've got on the shelf. I'd really like to do something more then just split pea soup. While we all enjoy it, I want to have something different to do with it. This looks like something that we can put a simple ham sandwich with it and make for a full meal. Beloved feels that each meal should include meat some how. The only time that he's willing to consider not having meat in a meal is if it's pasta, and even then I get funny looks when I don't have meat in the menu.
Taco Casserole: I'll be making a Frankenstein monster out of this recipe, the one I've got in my Campbell's Casseroles and One Dish Meals cookbook, and the cookbook from my Great-Grandmother. I have almost four cups of chili in the freezer right now along with four cups of dried kidney beans on the shelf. Before I start making up more chili, I need to use up the stuff in the freezer. The cashew chili went over alright, except for the fact that Beloved felt it needed meat. I'm in the midst of developing the perfect chili recipe. I've already done the chili recipe that burns like the fires of Hell, so now I need to do something else that is just so wonderful that it's to die for.
I'll post up some stuff later about that recipe and a few other things of moderate interest. I think I'm going to be using this blog as a spot where I do my menu planning. Who knows, maybe the internet will find this useful or interesting.
Zulandt's Lentil Casserole: I've got the lentils and all I ever use them for is soup. I'm thinking this could make something nice and hearty for a weeknight dinner. Beloved often gets rather harried at work and sometimes winds up missing lunch all together. I'm thinking this could make a good fix for the feeling of hunger that comes with that and possibly a nice reheated lunch for the next day.
Navy Bean and Artichoke Casserole: We both like artichokes and I've almost four cups of dried navy beans sitting on the shelf. I may need to make a few substitutions, but this looks interesting. If I make a loaf of bread with this or some rolls, it could make for a nice dinner. I'm thinking that it'll only need a few things picked up at the store and if I add a little crumbled bacon to this, Beloved will probably really enjoy it.
Green Split Pea and Vegetable Casserole: This looks like an interesting recipe and can make for something different to do with the four cups of dried split peas I've got on the shelf. I'd really like to do something more then just split pea soup. While we all enjoy it, I want to have something different to do with it. This looks like something that we can put a simple ham sandwich with it and make for a full meal. Beloved feels that each meal should include meat some how. The only time that he's willing to consider not having meat in a meal is if it's pasta, and even then I get funny looks when I don't have meat in the menu.
Taco Casserole: I'll be making a Frankenstein monster out of this recipe, the one I've got in my Campbell's Casseroles and One Dish Meals cookbook, and the cookbook from my Great-Grandmother. I have almost four cups of chili in the freezer right now along with four cups of dried kidney beans on the shelf. Before I start making up more chili, I need to use up the stuff in the freezer. The cashew chili went over alright, except for the fact that Beloved felt it needed meat. I'm in the midst of developing the perfect chili recipe. I've already done the chili recipe that burns like the fires of Hell, so now I need to do something else that is just so wonderful that it's to die for.
I'll post up some stuff later about that recipe and a few other things of moderate interest. I think I'm going to be using this blog as a spot where I do my menu planning. Who knows, maybe the internet will find this useful or interesting.
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