Wow, it has been a long time since I posted on here. I realized that I was posting most of my things twice ; I have just been posting over on Facebook . I have been continuing promoting fitness and health. Join me there. I would love to "see" you.
https://www.facebook.com/groups/262906941451/
Sunday, March 9, 2014
Monday, September 10, 2012
The New Year
Wow, it has been way to long since I have posted. My oldest daughter got sick at the end of the last school year and then the summer just slipped away.
So, what have I been up to. I ran a half marathon last May- it wasn't beautiful but I finished so that is all that matters. I took most of the summer off of a training schedule. It was nice to relax but at the same time I have felt kind of lost without a schedule to follow. I am now getting back into a routine and trying to figure out what to do next- maybe a winter half marathon or a full marathon in the spring!?!?!?
Gearing up for the busy school year with all my children in school and sports. I did not want our healthy eating to slip away, so I prepped and prepped for the last few weeks to get everything stocked up. I made my goal, which was to have 30 meals frozen in the freezer along with a great stock of snacks and breakfasts. What did I make you ask?
Here is the list:
Hawaiian Chicken
Garlic Honey Chicken
Terryaki Chicken
Meatballs
Chicken and Dumpling Soup
Chimiganas (2 meals worth)
Italian Chicken
Chicken Corn dun Bleu
Sloppy Joe
Honey Pork Chops
Chicken Pot Pie
Hamburger (2 meals worth)
Hamburger Casserole
Spaghetti
Chili
Beef Enchiladas
Cheese Shells (2meals)
Chicken Lasagna Roll ups (2 meals)
Green Lake Chicken Casserole
BBQ Pork
Pork Roast
Meatloaf
Pasties
Venison Stew
Goose Barley Soup
Mac and Cheese
Twice Baked Potatoes
Raisin Granola Bars
Peanut Butter Granola Bars
Pizza Bites
Pretzel Rolls
Chocolate Chip Cookies
Snickerdooles
Waffles
Pancakes
French Toast
Blueberry Lemon Muffins
Egg Mc Muffins
Banana Muffins.
If you are interested in any of the above please let me know. I can do a post about them, recipe and price breakdown.
Hope everyone is enjoying the fall and back to school!!! Lets stay healthy and fit together!!
So, what have I been up to. I ran a half marathon last May- it wasn't beautiful but I finished so that is all that matters. I took most of the summer off of a training schedule. It was nice to relax but at the same time I have felt kind of lost without a schedule to follow. I am now getting back into a routine and trying to figure out what to do next- maybe a winter half marathon or a full marathon in the spring!?!?!?
Gearing up for the busy school year with all my children in school and sports. I did not want our healthy eating to slip away, so I prepped and prepped for the last few weeks to get everything stocked up. I made my goal, which was to have 30 meals frozen in the freezer along with a great stock of snacks and breakfasts. What did I make you ask?
Here is the list:
Hawaiian Chicken
Garlic Honey Chicken
Terryaki Chicken
Meatballs
Chicken and Dumpling Soup
Chimiganas (2 meals worth)
Italian Chicken
Chicken Corn dun Bleu
Sloppy Joe
Honey Pork Chops
Chicken Pot Pie
Hamburger (2 meals worth)
Hamburger Casserole
Spaghetti
Chili
Beef Enchiladas
Cheese Shells (2meals)
Chicken Lasagna Roll ups (2 meals)
Green Lake Chicken Casserole
BBQ Pork
Pork Roast
Meatloaf
Pasties
Venison Stew
Goose Barley Soup
Mac and Cheese
Twice Baked Potatoes
Raisin Granola Bars
Peanut Butter Granola Bars
Pizza Bites
Pretzel Rolls
Chocolate Chip Cookies
Snickerdooles
Waffles
Pancakes
French Toast
Blueberry Lemon Muffins
Egg Mc Muffins
Banana Muffins.
If you are interested in any of the above please let me know. I can do a post about them, recipe and price breakdown.
Hope everyone is enjoying the fall and back to school!!! Lets stay healthy and fit together!!
Wednesday, March 7, 2012
Recipe 11
This is not exactly a meal, but something you would use with a meal
Homemade Tortillas
Ingredients:
5 Cups Whole Wheat Flour
1 tsp sea salt
1/2 tsp baking powder
1 TBS wheat gluten
4 TBS ground flaxseed
3/4 cup. shortening
1 1/2 c. hot water
all purpose flour for kneading
Directions:
1) Mix the dry ingredients in a large bowl
2) Add the shortening and mix with your hands until you get the texture of sand
3) Add the hot water and mix well. If your mix is still dry, slowly add a little bit more water until all the ingredients are incorporated
4) Pour the dough out onto a lightly floured surface and kneed until smooth
5) Take pieces of dough and make into balls. The bigger you make them, the bigger the tortillas will be.
6) Cover the tortilla balls with a slightly damp towel for at least one hour
7) After the tortillas have proofed, begin heating a cast iron skillet over medium heat.
8) Flour the counter and roll out the tortillas, or use a tortilla press
9) Place tortilla in the skillet and heat for about one minute. You might start to see bubbles forming on the top
10) Flip the tortilla and cook it on the other side for another minute
11) Repeat for each tortilla
12) Eat fresh or freeze for later use.
Alterations:
1) I did not have sea salt so I used Kosher Salt
2) I did not use shortening I used Coconut oil
Price: ( depending upon when and where you shop your price may vary)
Flour: $1.50
Flaxseed: $ .96
Coconut Oil: $1.40
Wheat Gluten: $.10
Total: $3.96 This made approx 26 tortillas- = .15/ a tortilla
Everyone in my family loved, we had them for a fajita dinner and then used them for breakfast tacos. I know they are not perfect circles but they worked fine just the same.
Homemade Tortillas
Ingredients:
5 Cups Whole Wheat Flour
1 tsp sea salt
1/2 tsp baking powder
1 TBS wheat gluten
4 TBS ground flaxseed
3/4 cup. shortening
1 1/2 c. hot water
all purpose flour for kneading
Directions:
1) Mix the dry ingredients in a large bowl
2) Add the shortening and mix with your hands until you get the texture of sand
3) Add the hot water and mix well. If your mix is still dry, slowly add a little bit more water until all the ingredients are incorporated
4) Pour the dough out onto a lightly floured surface and kneed until smooth
5) Take pieces of dough and make into balls. The bigger you make them, the bigger the tortillas will be.
6) Cover the tortilla balls with a slightly damp towel for at least one hour
7) After the tortillas have proofed, begin heating a cast iron skillet over medium heat.
8) Flour the counter and roll out the tortillas, or use a tortilla press
9) Place tortilla in the skillet and heat for about one minute. You might start to see bubbles forming on the top
10) Flip the tortilla and cook it on the other side for another minute
11) Repeat for each tortilla
12) Eat fresh or freeze for later use.
Alterations:
1) I did not have sea salt so I used Kosher Salt
2) I did not use shortening I used Coconut oil
Price: ( depending upon when and where you shop your price may vary)
Flour: $1.50
Flaxseed: $ .96
Coconut Oil: $1.40
Wheat Gluten: $.10
Total: $3.96 This made approx 26 tortillas- = .15/ a tortilla
Tuesday, February 28, 2012
Recipe 10
In honor of National Pancake Day- I thought I would share a recipe for Whole Wheat Pancakes.
Ingredients:
1 egg
1 c whole wheat flour
1 c milk
2T oil
1 T sugar
3 tsp baking powder
1/2 t salt
Mix all ingredients. Let set for 3 min. If it thickens to much add a little milk. All depends upon how thick or thin you want your pancakes. Spray a griddle, pour 1/4 cup of batter at a time.
Alterations:
1) I used no oil and substituted applesauce
2) I used 1T of sugar and 1T of powdered milk
Price : Depending upon where and when you purchase your food your price could vary.
This is for a double batch
Eggs- .17
Flour- .60
Milk - .30
the remaining ingredients you should have around your house.
Approx cost- $1.07 this made 20 pancakes. .05/ per pancake
Ingredients:
1 egg
1 c whole wheat flour
1 c milk
2T oil
1 T sugar
3 tsp baking powder
1/2 t salt
Mix all ingredients. Let set for 3 min. If it thickens to much add a little milk. All depends upon how thick or thin you want your pancakes. Spray a griddle, pour 1/4 cup of batter at a time.
Alterations:
1) I used no oil and substituted applesauce
2) I used 1T of sugar and 1T of powdered milk
Price : Depending upon where and when you purchase your food your price could vary.
This is for a double batch
Eggs- .17
Flour- .60
Milk - .30
the remaining ingredients you should have around your house.
Approx cost- $1.07 this made 20 pancakes. .05/ per pancake
Monday, February 27, 2012
Recipe #9
This one is for Breakfast - Eggy Breakfast Muffins
Ingredients:
1/2 pound bacon , minced
1/2 cup finely chopped onion
1 clove garlic, chopped
1/2 cup shredded raw vegetables ( usually carrots or zucchini)
6 large eggs
1/2 cup milk
1 cup shredded Cheddar cheese
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon parsley
Directions:
1) Preheat oven to 350 Grease 12 cup muffins tin; set aside.
2) Fry bacon over medium heat until crispy. Using a slotted spoon, remove bacon to paper towels to drain. Reserve a tablespoon or so of grease in a small bolw then discard remaining grease in pan. Let pan cool, then wipe with paper towels to remove any remaining bacon bits. Return pan to medium heat. Add reserved bacon grease, onion, garlic and grated vegetables. Cook stirring until vegetables soften, 3 to 5 minutes. Remove to bowl to cool
3) In a large bowl, beat together eggs, milk and chesse. Add flour, baking powder, salt, parsley, bacon and sauteed vegetables; stir togeterh until just combined.
4) Fill each muffin cup 3/4 full. Bake until edges start to brown and tops spring back when pressed, 20-25 minutes.
Alterations:
1) I do not have bacon in the house but I had ham. So I just diced up the ham
2) When I make this recipe I double everything. It says it should make 12 muffins (for one batch), with doubling the recipe I ended up getting 33 muffins.
3) I used White Whole Wheat flour instead of All Purpose
4) Since I used 12 eggs, I did 6 whole eggs and 6 egg whites only.
Price Breakdown ( depending upon when and where you shop your prices may vary)
This is for doubling the recipe:
Ham- $1.87
Onion- .35
Zucchini- this is a total guess, as this is our of freezer - .20
Eggs- $1.00
Milk -.15
Cheese - $1 ( I actually used cheese that was left over from another, so this was double bonus)
Flour- .60
Total - $5.17 = approx .16 per muffin. I usually serve these 3 muffins at a time. So one "meal" would cost .48
Ingredients:
1/2 pound bacon , minced
1/2 cup finely chopped onion
1 clove garlic, chopped
1/2 cup shredded raw vegetables ( usually carrots or zucchini)
6 large eggs
1/2 cup milk
1 cup shredded Cheddar cheese
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon parsley
Directions:
1) Preheat oven to 350 Grease 12 cup muffins tin; set aside.
2) Fry bacon over medium heat until crispy. Using a slotted spoon, remove bacon to paper towels to drain. Reserve a tablespoon or so of grease in a small bolw then discard remaining grease in pan. Let pan cool, then wipe with paper towels to remove any remaining bacon bits. Return pan to medium heat. Add reserved bacon grease, onion, garlic and grated vegetables. Cook stirring until vegetables soften, 3 to 5 minutes. Remove to bowl to cool
3) In a large bowl, beat together eggs, milk and chesse. Add flour, baking powder, salt, parsley, bacon and sauteed vegetables; stir togeterh until just combined.
4) Fill each muffin cup 3/4 full. Bake until edges start to brown and tops spring back when pressed, 20-25 minutes.
Alterations:
1) I do not have bacon in the house but I had ham. So I just diced up the ham
2) When I make this recipe I double everything. It says it should make 12 muffins (for one batch), with doubling the recipe I ended up getting 33 muffins.
3) I used White Whole Wheat flour instead of All Purpose
4) Since I used 12 eggs, I did 6 whole eggs and 6 egg whites only.
Price Breakdown ( depending upon when and where you shop your prices may vary)
This is for doubling the recipe:
Ham- $1.87
Onion- .35
Zucchini- this is a total guess, as this is our of freezer - .20
Eggs- $1.00
Milk -.15
Cheese - $1 ( I actually used cheese that was left over from another, so this was double bonus)
Flour- .60
Total - $5.17 = approx .16 per muffin. I usually serve these 3 muffins at a time. So one "meal" would cost .48
Wednesday, February 22, 2012
Recipe #8
Chimichangas
This is one of the favorites in our house and sooo easy to double, triple, quadruple.
Ingredients:
1 lb ground beef ( cooked)
1.5 cups frozen corn
1 bottle taco sauce
2 teaspoon chili powder
1 teaspoon Garlic salt
1 teaspoon cumin
1 can Refried Beans
12 10 inch tortilla shells
2 cups of shredded cheese
Directions:
Combine ground beef, corn, taco sauce, chili powder, garlic salt and cumin. Stir until well blended. Spread a thin layer of beans on each of the tortillas
Spoon 1/4 cup of beef mixture down the center and top with 2T of shredded cheese. Fold sides in and roll up, burrito style, and place seam side down.
Freezing directions: place burritos seam side down in a gallon bag.
Serving directions: Place seam-side down on a lightly greased pan. Brush tortillas with melted butter. Bake in oven preheated oven at 425 for 15-20 minutes or until golden brown.
Alterations:
1) We had no ground beef in the house so I made these with chicken this time. I have made them with beef and they are great also.
2) I do not use taco sauce instead I just put in a bottle of our homemade salsa
3) My kids are not big fans of refried beans on the shell. So I do half without and half with. Although, I do bury half the jar of refried beans in the mix and they cant tell that.
4) I usually vary the shells- some white, some wheat, whatever we find appealing at the time.
Price breakdown: depending on when and where you purchase your food it could vary
1 lb chicken $1.20
1.5 cups of corn $.60 (this is guess because this is from our freezer from the summer)
1 jar of salsa $1.00( this is a guess because this is homemade)
1 jar of refried beans $..79 ( you may have some left)
Tortilla shells $1.50
Cheese $1.00
Total: $6.09 This makes approx 12 Chimichangas that is $.51 per chimi This will easily feed our family dinner with a few leftovers.
As I said this recipe can easily be doubled and frozen for future use- today I quadruple made this.
This is one of the favorites in our house and sooo easy to double, triple, quadruple.
Ingredients:
1 lb ground beef ( cooked)
1.5 cups frozen corn
1 bottle taco sauce
2 teaspoon chili powder
1 teaspoon Garlic salt
1 teaspoon cumin
1 can Refried Beans
12 10 inch tortilla shells
2 cups of shredded cheese
Directions:
Combine ground beef, corn, taco sauce, chili powder, garlic salt and cumin. Stir until well blended. Spread a thin layer of beans on each of the tortillas
Spoon 1/4 cup of beef mixture down the center and top with 2T of shredded cheese. Fold sides in and roll up, burrito style, and place seam side down.
Freezing directions: place burritos seam side down in a gallon bag.
Serving directions: Place seam-side down on a lightly greased pan. Brush tortillas with melted butter. Bake in oven preheated oven at 425 for 15-20 minutes or until golden brown.
Alterations:
1) We had no ground beef in the house so I made these with chicken this time. I have made them with beef and they are great also.
2) I do not use taco sauce instead I just put in a bottle of our homemade salsa
3) My kids are not big fans of refried beans on the shell. So I do half without and half with. Although, I do bury half the jar of refried beans in the mix and they cant tell that.
4) I usually vary the shells- some white, some wheat, whatever we find appealing at the time.
Price breakdown: depending on when and where you purchase your food it could vary
1 lb chicken $1.20
1.5 cups of corn $.60 (this is guess because this is from our freezer from the summer)
1 jar of salsa $1.00( this is a guess because this is homemade)
1 jar of refried beans $..79 ( you may have some left)
Tortilla shells $1.50
Cheese $1.00
Total: $6.09 This makes approx 12 Chimichangas that is $.51 per chimi This will easily feed our family dinner with a few leftovers.
As I said this recipe can easily be doubled and frozen for future use- today I quadruple made this.
 |
| This is taken pre baking. |
Tuesday, February 7, 2012
Recipe #7
This a super easy snack
EASY CHEESY CRACKERS - this recipe is from 100 days of real food
Ingredients :
1 Cup Whole wheat flour
5 Tablespoons Cold Butter, cut into tablespoons size chunks
4 oz or 1 1/2 cups of grated Cheddar cheese. The sharper the cheese the better
Directions:
1. Preheat oven to 350
2. Combine all three ingredients in a food processor bowl. The mixture will eventually turn into a big ball chasing itself around the bowl. Be patient because this does take a few minutes.
3. Roll into a log and 1 1/2 in in diameter. At this point you could refrigerate the dough until later use or continue on.
4. With a sharp knife cut 1/2' thick pieces off the log and place them flat on an ungreased baking sheet.
5. If you want them to look fancy you can flatten them with a fork like mine, or cut with a cookie cutter.
6. Bake 8-14 minutes or until lightly golden brown. The thicker the cracker the longer the bake time.
Alterations:
The only thing I altered was I didn't have Cheddar cheese but I had mozzarella .
Price Breakdown:
1 cup flour .30
5 Tbsp butter .31
4 oz cheese .50
Total- $1.11 The recipe said it would make 24 , I think I got about 50 (sorry started eating them before I counted them. ) I don't know about you but I think this is a fairly cheap and healthy snack ( compared to its counter part Cheez-it)
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