Month: July 2015

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.

Whole Wheat Apple Chia Muffins

3/4 cup packed brown sugar
1 T teaspoon ground cinnamon
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup olive oil
2 T chia seeds
6 T water
2 shredded apples, skin on
¾ c almond milk

Preheat the oven to 400 degrees F.

In a small bowl, mix together chia seeds and water. Let set to gel (about 5 minutes).

Shred the apples into a bowl.

In a medium bowl, whisk together the flour, baking soda and salt.

In a large bowl, whisk the sugar and the oil until combined. Stir in the chia gel and shredded apples.

Whisk in the flour mixture in two batches, alternating with the almond. Whisk just until combined.

Pour the batter into the prepared muffin pan. Bake until a wooden pick inserted in center of one of the muffins comes out clean, 20 to 25 minutes.