1/4 cup applesauce
2 Tbsp butter (no substitutes)
1/3 cup white sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 cup whole wheat flour
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
3/4 cup oats
3/4 cup dark chocolate chips
Preheat oven to 350^ F. Beat together applesauce, butter and sugar. Beat in egg and vanilla. In a separate mixing bowl, combine flour, baking soda, salt and cinnamon. Stire flour mixture into first mixture and mix well. Then stir in oats, followed by chocolate. Bake for 10 minutes.
***
This recipe was on the back of my weekly grocery ad. I was so excited to try it because I LOVE to have some sort of baked good around, but always felt guilty!! I love how these pack in some extra nutrition and use WAY less butter than most cookies. These turned out really yummy, although my oven is seriously retarded, and baked them really un-evenly. So someone try these in a working oven and let me know how they turn out!!
Thursday, September 30, 2010
Friday, September 24, 2010
Vegetable Chickpea Curry Stew
4 cups cauliflower, cut into small pieces
2 cups sliced carrots
2 cups frozen green beans
1 onion, diced
1 can chickpeas (garbanzo beans), rinsed
1 can vegetable broth
3 tsp curry powder
Combine in a slow cooker. Cook on low for 5-6 hours.
Add:
1 can lite coconut milk
2 tsp dried basil
Heat through. Serve alone or over rice.
***
YUM! This was delicious!! I made this with brown rice, but in my opinion, have more stew than rice on your plate! Cam loved it, and I loved watching him eat spoonfuls of veggies! They end up being really soft, so if your kids don't like veggies, you can mash them up with the rice. Next time I'm going to double the green beans because they were my favorite part!!
2 cups sliced carrots
2 cups frozen green beans
1 onion, diced
1 can chickpeas (garbanzo beans), rinsed
1 can vegetable broth
3 tsp curry powder
Combine in a slow cooker. Cook on low for 5-6 hours.
Add:
1 can lite coconut milk
2 tsp dried basil
Heat through. Serve alone or over rice.
***
YUM! This was delicious!! I made this with brown rice, but in my opinion, have more stew than rice on your plate! Cam loved it, and I loved watching him eat spoonfuls of veggies! They end up being really soft, so if your kids don't like veggies, you can mash them up with the rice. Next time I'm going to double the green beans because they were my favorite part!!
Thursday, September 23, 2010
Six Week Bran Muffins
2 c Nabisco 100% bran
2 c water
2 1/2 c sugar
1 c shortening
4 eggs
5 c flour
4 t baking soda
1 1/2 t salt
1 quart buttermilk
4 c Kellogg's All-Bran
Mix Nabisco bran and water and let stand. Cream shortening and sugar; add eggs. Add dry ingredients, buttermilk and All-Bran. Mix until just moistened. Add bran and water mixture.
Bake 15-20 minutes @ 375 degrees. Refrigerate unused portion for up to 6 weeks.
***
I haven't made these in years but I remember them being so delicious. It's nice to have the mix made up because you can have fresh, warm muffins every day without having to make muffin batter every day.
2 c water
2 1/2 c sugar
1 c shortening
4 eggs
5 c flour
4 t baking soda
1 1/2 t salt
1 quart buttermilk
4 c Kellogg's All-Bran
Mix Nabisco bran and water and let stand. Cream shortening and sugar; add eggs. Add dry ingredients, buttermilk and All-Bran. Mix until just moistened. Add bran and water mixture.
Bake 15-20 minutes @ 375 degrees. Refrigerate unused portion for up to 6 weeks.
***
I haven't made these in years but I remember them being so delicious. It's nice to have the mix made up because you can have fresh, warm muffins every day without having to make muffin batter every day.
Wednesday, September 22, 2010
Cabbage Soup
1 Tbsp olive oil
3 cups cabbage, thinly sliced
2-3 carrots, thinly sliced
3 tsp minced garlic
1/2 tsp tyme
Black Pepper
Combine above ingredients in a large saucepan over med heat. Cook for 3 minutes.
Add:
1 cup water
1/3 cup tomato paste
1 can petite diced tomatoes
2 cans chicken broth
Bring to a boil, cover, reduce heat, simmer for 8 minutes.
Add:
2 cans great northern or cannellini beans, rinsed & drained. Mash 1/2 of them. Add to soup and heat through.
***
This soup was quick and delicious on a rainy, gray evening! Great with homemade bread for dipping. My kids both loved it, which sort of surprised me. I wasn't sure if they'd eat the cabbage. Just goes to show, you never know what kids will like!! I'm not a big fan of Thyme, so I might try dried basil next time.
3 cups cabbage, thinly sliced
2-3 carrots, thinly sliced
3 tsp minced garlic
1/2 tsp tyme
Black Pepper
Combine above ingredients in a large saucepan over med heat. Cook for 3 minutes.
Add:
1 cup water
1/3 cup tomato paste
1 can petite diced tomatoes
2 cans chicken broth
Bring to a boil, cover, reduce heat, simmer for 8 minutes.
Add:
2 cans great northern or cannellini beans, rinsed & drained. Mash 1/2 of them. Add to soup and heat through.
***
This soup was quick and delicious on a rainy, gray evening! Great with homemade bread for dipping. My kids both loved it, which sort of surprised me. I wasn't sure if they'd eat the cabbage. Just goes to show, you never know what kids will like!! I'm not a big fan of Thyme, so I might try dried basil next time.
Monday, September 20, 2010
Brown Sugar Oat Muffins
1 cup old-fashioned oats
1 cup whole wheat flour
1/2 cup white flour
2 tsp baking powder
1/2 tsp salt
Combine in a bowl.
2 eggs
3/4 cup packed brown sugar
3/4 cup milk
1/4 cup canola oil
1 tsp vanilla
Whisk together in a separate bowl.
Add wet mixture to dry ingredients, combine just until moistened.
Fill greased muffin cups 2/3 full. Bake at 400 for 15 minutes. Makes 1 dozen.
***
I was craving bran muffins this morning, but didn't have the ingredients, so I found this recipe instead in my Taste of Home cookbook. They were SO good...perfect hint of sweetness! But the oats and whole wheat flour made me feel like they were a healthier snack option. Yum!!
1 cup whole wheat flour
1/2 cup white flour
2 tsp baking powder
1/2 tsp salt
Combine in a bowl.
2 eggs
3/4 cup packed brown sugar
3/4 cup milk
1/4 cup canola oil
1 tsp vanilla
Whisk together in a separate bowl.
Add wet mixture to dry ingredients, combine just until moistened.
Fill greased muffin cups 2/3 full. Bake at 400 for 15 minutes. Makes 1 dozen.
***
I was craving bran muffins this morning, but didn't have the ingredients, so I found this recipe instead in my Taste of Home cookbook. They were SO good...perfect hint of sweetness! But the oats and whole wheat flour made me feel like they were a healthier snack option. Yum!!
Saturday, September 4, 2010
Thai Peanut Noodle Salad
Thai Peanut Dressing:
1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt*
2-3 t sriracha chili sauce*
2-4 T water*
*The need for salt may differ depending on the brand of PB you use. Taste first and then add.
*Sriracha chili sauce: you may want more or less depending on your preference of heat levels. Taste first and then add.
*Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely.
Place everything in a blender and mix until smooth. Makes about 2 cups. Refrigerate until ready to use.
Thai Peanut Noodle Salad
8 oz Linguine Fini (or regular linguine)
4 C shredded greens: any combo of napa cabbage, romaine lettuce, spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
Honey roasted peanuts (about 1/2 cup)
Cook the pasta; drain and run water over it until noodles are cool. Coat with dressing and refrigerate until ready to use.
To assemble salad combine vegetables, pasta and chicken in a large bowl. Pour the Thai Peanut Dressing over everything, stirring as you go. Sprinkle peanuts on top and garnish with cilantro.
***
I thought this was really good. Jonathan especially loved it--he loves Pad Thai, peanut sauce, whatever... His suggestion was to cut the veggies up pretty small, just to make it easier to eat. I would make this again.
1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt*
2-3 t sriracha chili sauce*
2-4 T water*
*The need for salt may differ depending on the brand of PB you use. Taste first and then add.
*Sriracha chili sauce: you may want more or less depending on your preference of heat levels. Taste first and then add.
*Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely.
Place everything in a blender and mix until smooth. Makes about 2 cups. Refrigerate until ready to use.
Thai Peanut Noodle Salad
8 oz Linguine Fini (or regular linguine)
4 C shredded greens: any combo of napa cabbage, romaine lettuce, spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
Honey roasted peanuts (about 1/2 cup)
Cook the pasta; drain and run water over it until noodles are cool. Coat with dressing and refrigerate until ready to use.
To assemble salad combine vegetables, pasta and chicken in a large bowl. Pour the Thai Peanut Dressing over everything, stirring as you go. Sprinkle peanuts on top and garnish with cilantro.
***
I thought this was really good. Jonathan especially loved it--he loves Pad Thai, peanut sauce, whatever... His suggestion was to cut the veggies up pretty small, just to make it easier to eat. I would make this again.
Almond-Mandarin Orange Tossed Salad
Dressing:
1/4 cup oil
2 TB sugar
2 TB cider vinegar
S&P
Whisk together in a small bowl.
Combine:
Romaine lettuce
Cucumbers
Carrot
Diced avocado
Green onion
1 can mandarin oranges
1 cup candied slivered almonds (to make: cook sugar over med-low heat until liquid. Add slivered almonds and toss quickly to coat. Pour onto wax paper to cool. Break apart and sprinkle into salad.)
Pour dressing over salad, mix to coat, and serve!
We ate this with spaghetti the other night...I ended up eating more salad than pasta, which is how it should be! Yum!
1/4 cup oil
2 TB sugar
2 TB cider vinegar
S&P
Whisk together in a small bowl.
Combine:
Romaine lettuce
Cucumbers
Carrot
Diced avocado
Green onion
1 can mandarin oranges
1 cup candied slivered almonds (to make: cook sugar over med-low heat until liquid. Add slivered almonds and toss quickly to coat. Pour onto wax paper to cool. Break apart and sprinkle into salad.)
Pour dressing over salad, mix to coat, and serve!
We ate this with spaghetti the other night...I ended up eating more salad than pasta, which is how it should be! Yum!
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