Stuffed Poblanos – 2 net carbs per pepper

Ingredients:

4 poblano peppers
1 T butter
1T olive oil
1/4 yellow onion, minced
1 red bell pepped, chopped
salt
garlic powder
1/4 lb 80/20 ground beef
4 oz cream cheese
1 cup shredded cheddar cheese

Directions:

Roast the poblanos (directions here)

While they roast, melt butter in a skillet. Add olive oil. Saute onion and pepper for 5 minutes.

Add beef and cook until browned.

Peel and seed poblanos.

Add cream cheese and cheddar to the beef mixture and combine.

Add 1/4 of stuffing to each pepper.

Bake at 350 for 15-20 minutes until cheese is melted.

Cheesy Vegetable Soup

  • 1 small yellow onion, diced
  • 1/2 stick butter
  • 3 tablespoons flour
  • 3 cups vegetable broth
  • 1 bag California blend frozen vegetables
  • 2 cups grated cheese
  • pinch of salt

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in the broth.

Add the frozen vegetables. Cover and reduce heat to low. Simmer for 20 minutes. Stir in cheese and allow to melt.

Full Freezer – Winter 2015

Christmas Break is time to get the freezer full of foods we can eat once school starts back up again. Instead of making up a bunch of my own recipes, this time I scoured the internet to find things that all 4 of us will like.

One 5 lb batch of Twice Baked Potatoes with a package of Stadium Brats chopped up and seared and mixed into the mixture to make these a meal on their own.

5 lb of these Chicken Nuggets, except I used ground turkey (because it was cheaper) and I used paprika instead of creole seasoning.

16 Pretzel Dogs. YUM!

30 calzones using this method: Easy Calzones but inside mine a put a mix of shredded mozzarella, grated parmesan, olive oil, and minced garlic (in 1/2) plus pepperoni (in the other half). I froze them individually, then bagged them up. They reheat well at 375 for about 8 minutes.

4 Honey Lime Chicken Enchilada casseroles, which I posted and this link before – this recipe is a favorite.

6 loaves of Honey Buttermilk Bread. I used 4 1/2 tsp of apple cider vinegar in each cup of 2% milk to make the buttermilk.

Very Veggie No Beans Chili

I made this chili without beans so we could put it on chili dogs. I also froze the extra without beans, but will add beans when I reheat it if I want to serve it as a main dish alone.

This is delicious and extra healthy. And totally the normal color of chili (which I had my reservations about).

Ingredients:

1 cup frozen cauliflower
1 cup frozen carrots
2 cups raw baby spinach leaves
1/2 cup sweet green peas, frozen
2  tablespoons water
2 small to medium zucchini, peeled and rough chopped
1 teaspoon fresh lemon juice
1-2 tablespoons water, if necessary
2 tablespoon extra virgin olive oil
2 large onion, minced
2 ½ pounds lean ground turkey
2 cloves garlic, minced
2 – 4 tablespoons chili powder
2 teaspoon ground cumin
12 oz tomato paste
30 oz diced tomatoes and green chilis (3 small cans)
28 oz crushed tomoatoes
2 – 4 vegetable broth
Salt and pepper to taste

Directions:

Place cauliflower, carrots, spinach, and peas a microwave-safe bowl and cover with water. Microwave on high for 8 minutes, until all veggies are very tender.

While waiting for the veggies to finish cook, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point)in a food processor.

Drain the cooked veggies. Working in batches if necessary, add in the cooked veggies to the pulsed zucchini in the bowl of the food processor. Puree on high until smooth (adding a little water if needed). Stop occasionally and push contents from the top to the bottom. Pulse until you have a smooth puree.

Heat oil over medium heat in a chili or soup pot. Cook the onions until they are slightly translucent, about 10 minutes, and then add ground meat, stirring to break it up. Cooking until meat is no longer red. Add the garlic, chili powder, cumin, and pepper. Add the veggie puree, tomato paste, tomatoes and green chilis, and 1 cup of vegetable broth. Bring to a boil, then reduce heat to low and simmer for 45 minutes to 1 hour, adding more vegetable broth as necessary. Taste and season with salt and pepper.

Vegan Apple Cinnamon Muffins

1 T chia seeds
3 T water
2 cups whole wheat flour
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup cinnamon applesauce
1/2 cup olive oil

Heat oven to 375 degrees.
Mix chia seeds and water and set aside.
Spray muffin tins with nonstick spray.
Mix flour, sugar, baking powder, cinnamon, and salt in a bowl.
Mix in chia mixture, applesauce and olive oil.
Evenly scoop mixture into muffin pans.
Bake for 18 to 20 minutes. Test to see if toothpick comes out clean.

Bread in a Slow Cooker

Yep. I did it and it worked! The amount of dough in this recipe would make 2 oven loaves. The most time-saving thing about using the slow cooker is that it rises in the slow cooker, so you just mix up the dough and toss it in the slow cooker.

Screen Shot 2015-08-23 at 7.21.28 AMIngredients:

Crockpot liner (highly recommended)

Non-stick spray

3 cups lukewarm water (You can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast.)

1 tablespoon granulated yeast (You can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry.)

1 to 1 1/2 tablespoons salt

6 1/2 cups all-purpose flour

Directions:

Mix together water and yeast (no need to let stand).

Add salt and flour and mix until a slightly sticky dough forms.

Spray the inside of a Crockpot liner with nonstick spray.

Place dough in liner.

Lift and place into crockpot.

Place lid on and turn slow cooker onto high.

Screen Shot 2015-08-23 at 7.22.07 AMLet cook for 2 hours.

Bread is done when center is solid to the touch.

The bread will not have a top crust. If you would like it to, place it under the broiler in the oven for about 5 minutes.

Let cool completely on counter before storing – bread is very hot and moist inside. I left it on the counter overnight before wrapping it in foil.

Original recipe here.

Potluck Veggie Pasta Salad

Ingredients:
12 oz tri-color rotini
2⁄3 cup balsamic vinegar
1/3 cup olive oil
1⁄2 teaspoon pepper
4 teaspoons garlic powder
4 teaspoons dry basil
4 teaspoons parmesan cheese
3 carrots, thinly sliced
2 red peppers, chopped fine
1 yellow onion, chopped fine
2 stalks celery, thinly sliced
2 cups frozen corn (thawed)

Directions:
Cook pasta and then run under cold water to stop the cooking process.
Whisk together next 6 ingredients for dressing.
Mix together pasta, veggies, and dressing.
Chill

Facial Moisturizing Serum

I put 2-3 drops of this on after I use astringent on my face in the morning and evening. It is the only facial moisturizer I use.

2 T jojoba oil
10 drops geranium essential oil
6 drops cedarwood essential oil
6 drops cypress essential oil
6 drops lavender essential oil
6 drops melaleuca essential oil

Geranium = wrinkle reducer and acne/infection fighter
Cedarwood = regularizes oil production (pregnant women should not use)
Cypress = tightens looses skin
Lavender = inhibits bacteria and regulates oil production
Melaleuca = kills bacteria, fights acne

Scratch Vegan Spicy Bean Dip

1 lb dried pinto beans
1 can chopped green chilis
1/2 cup olive oil
1/2 cup juice from a can of pickled jalapeños
1 T garlic powder
1 T chili powder
1 T cumin
2 t red chili flakes
1 t salt

Rinse dry beans and put them in a large pot with 8 cups of water.
Bring the water to a boil and boil for 2 minutes.
Move the pot to a cold burner, cover the pot, and let sit 1 hour.
Drain liquid from beans and replace with enough new water to cover the beans.
Bring to a boil, reduce to a simmer and simmer 25 minutes.
Drain beans.
Add beans and all other ingredients to a food processor and process until smooth.

Double Batch Recipes for Hannah and Scott

These 7 recipes all make 2 meals, one to eat that day and one to freeze for the future (or you could freeze them all and have 14 meals in the freezer). They were chosen with Hannah and Scott’s ingredient preferences in mind. I recommend using disposable pans so you don’t lose your good ones into the depths of the freezer.

Pizza Casserole

Ingredients:

8 oz Rigatoni or Macaroni noodles

2 cups ham, chopped to bite-size pieces

1 clove garlic, minced

1 jar pasta sauce (26 oz)

8 oz shredded mozzarella cheese (about 2 cups)

1/2 cup grated Parmesan cheese

Directions:

Preheat oven to 350.

Boil pasta 3 minutes LESS than package directions (it softens more as it bakes). Drain.

In a large bowl mix the ham, pasta sauce, 1 cup mozzarella.

Add the noodles to the bowl and mix until the sauce/cheese evenly coat the noodles.

Put 1/2 of mixture in each of 2 greased 8×8 (or 9×9 or 9 inch round) baking dishes.

Top each with 1/2 cup of mozzarella and 1/4 of Parmesan.

To serve immediately: Bake uncovered at 350 degrees for 25 minutes or until the cheese is bubbly.

To freeze: Top with a layer of plastic wrap and 2 layers of foil. Label with name and cooking directions.

To reheat: Let thaw in refrigerator for at least 24 hours. Remove foil and plastic. Bake at 350 for 30 minutes.

*Note, this recipe can also make 1 large 9×13 inch casserole.

Ham and Potato Casserole

Ingredients:

1 pkg frozen diced potatoes (or hashbrowns)

1 1/2 cups ham, chopped to bite-size pieces

2 cups shredded cheddar cheese

1 cup low-fat sour cream

Directions:

Preheat oven to 325.

Mix all ingredients in a large bowl.

Put 1/2 of mixture in each of 2 greased 8×8 (or 9×9 or 9 inch round) baking dishes.

To serve immediately: Bake uncovered at 325 degrees for 30 minutes or until the cheese is bubbly.

To freeze: Top with a layer of plastic wrap and 2 layers of foil. Label with name and cooking directions.

To reheat: Let thaw in refrigerator for at least 24 hours. Remove foil and plastic. Bake at 325 for 40 minutes.

*Note, this recipe can also make 1 large 9×13 inch casserole.

Tater Tot Casserole

Ingredients:

1 1/2 lbs ground beef

1 32 oz package tater tots

1 10 oz can cream of chicken soup

1 8 oz container low-fat sour cream

1 cup skim milk

2 cups grated cheddar cheese

1/2 teaspoon pepper

1 1/2 teaspoons salt

1 teaspoon garlic powder

Directions:

Preheat oven to 350.

Brown hamburger with salt, pepper, and garlic powder.

Put 1/2 of cooked hamburger into each of 2 greased 8×8 (or 9×9 or 9 inch round) baking dishes.

In a medium bowl, whisk together soup, sour cream, and milk.

Spread 1/2 of soup mixture onto each casserole.

Cover each casserole with tater tots.

Top each with 1/2 of cheese.

To serve immediately: Bake at 350 for 30 minutes.

To freeze: Top with a layer of plastic wrap and 2 layers of foil. Label with name and cooking directions.

To reheat: Let thaw in refrigerator for at least 24 hours. Remove foil and plastic, then recover with 1 layer of foil. Bake covered for 30 minutes, then remove foil and bake 10 minutes more.

*Note, this recipe can also make 1 large 9×13 inch casserole.

Swedish Meatballs

Ingredients:

1 1/2 lb. lean ground beef

1 pkg. (6 oz.) stuffing mix (any variety)

2 eggs, beaten

1 1/4 cups water

1 jar (12 oz.) beef gravy

1/2 cup low fat sour cream

Directions:

Preheat oven to 400.

In a large bowl mix raw meat, stuffing mix, eggs, and water. Shape into 32 meatballs, each about 1 inch in diameter. Place 16 meatballs on each of 2 pans sprayed with cooking spray.

To use immediately, bake 20 min.(one pan). To prepare to freeze, cook 10 minutes (the other pan).

While the meatballs bake, whisk together gravy and sour cream in large bowl. After mixing, place 1/2 of sauce in a labeled freezer-safe sandwich baggie. Place the other 1/2 of sauce in a sauce pan over medium low heat.

To serve immediately: Add fully-cooked meatballs to heated sauce in sauce pan.

To freeze: Cool the 10-minute meatballs and then place in a gallon freezer-safe bag. Place baggie of sauce inside baggie of meatballs.

To reheat: Let thaw in refrigerator for at least 24 hours. Bake meatballs at 350 for 15 minutes. Heat sauce in saucepan over medium heat. Place cooked meatballs in sauce.

*recipe adapted from http://fabulesslyfrugal.com/swedish-meatballs-freezer-meal-recipe/

Buffalo Chicken and Potato Casserole

Ingredients:

3 fully-cooked boneless, skinless chicken breasts, chopped or shredded

1 pkg frozen diced potatoes (or hashbrowns

2 tablespoons olive oil

1 1/2 tsp. salt

1 tablespoon pepper

6 tablespoons buffalo wing sauce

2 cups shredded cheese (your choice)

Directions:

Preheat oven to 400.

Put 1/2 of potatoes in each of 2 greased 8×8 (or 9×9 or 9 inch round) baking dishes.

In a medium bowl mix together olive oil, salt, pepper, and buffalo sauce. Stir chicken pieces into the sauce.

Spoon 1/2 of chicken on top of the potatoes in each baking dish.

Top each dish with 1 cup cheese.

To serve immediately: Bake 30 minutes at 325.

To freeze: Top with a layer of plastic wrap and 2 layers of foil. Label with name and cooking directions.

To reheat: Let thaw in refrigerator for at least 24 hours. Remove foil and plastic. Bake at 325 for 40 minutes.

*Note, this recipe can also make 1 large 9×13 inch casserole.

Chicken Enchiladas

Ingredients:

4 fully cooked chicken breasts cut up or shredded

1 Tablespoon vinegar

1/3 cup chicken broth

1 cup low-fat sour cream

1/2 cup nonfat milk

1 can cream of chicken soup

3 cups cheddar cheese

4 ounce can of green chilies (optional)

12 small flour tortillas

Directions:

Preheat oven to 350.

Mix together cream soup, vinegar, sour cream, 1 1/2 cups cheese, chilies and chicken broth.

Set aside 1 cup of sauce to put on top of the enchiladas.

Add milk and shredded or chopped chicken to the remaining sauce.

Fill tortillas with chicken filling and arrange 6 each into both of 2 8×8 (or 9×9) pans. Cover with sauce that was set aside and sprinkle remaining cheese on top.

To serve immediately: Bake at 350 for 20 minutes.

To freeze: Top with a layer of plastic wrap and 2 layers of foil. Label with name and cooking directions.

To reheat: Let thaw in refrigerator for at least 24 hours. Remove foil and plastic, then recover with 1 layer of foil. Bake covered for 30 minutes, then remove foil and bake 10 minutes more.

*Note, this recipe can also make 1 large 9×13 inch casserole.

* recipe adapted from http://fabulesslyfrugal.com/fabuless-freezer-cooking-chicken-enchiladas/

Crockpot Fiesta Chicken Soup

Ingredients:

4 raw boneless, skinless chicken breasts, cut into bite-sized pieces

1 clove garlic, minced

2 (15 oz.) can black beans, rinsed and drained

2 (15 oz.) can kidney beans, rinsed and drained

2 cups salsa

4 cups chicken broth

2 cup frozen or fresh corn

Juice from 1 lime

2 tablespoons chili powder

2 teaspoons cumin

1 teaspoon cayenne pepper (more or less to taste)

1 teaspoon black pepper

3 teaspoons salt

Directions:

Place 1/2 of each ingredient into a labeled freezer bag and the other 1/2 into a crockpot.

To serve immediately: Cook in crockpot on low for 6-8 hours.

To freeze: Lay well-sealed labeled freezer bag flat in freezer.

To reheat: Let thaw in refrigerator for at least 24 hours. Empty bag into crockpot. Cook in crockpot on low for 6-8 hours.