Thursday, April 28, 2011

Cornbread Taco Bake


1 pound ground beef
1 envelope taco seasoning mix
1 (15 oz.) can chili, or kidney beans
1 c. cheddar cheese, grated
2 (8 oz.) boxes corn bread muffin mix (or I just made the cornbread recipe from This & That cookbook)
1 1/2 c. frozen corn, thawed
Toppings:
chopped tomatoes
sliced olives
lettuce
sour cream
salsa (or ketchup-it's a Larsen thing!)


Brown beef and drain.  Add seasonings and water according to pkg.  Stir in chili and cheese.  Prepare cornbread according to pkg. directions.  Stir in corn and 1 cup cheese.  Spread beef mixture 9x13 pan.  Top with cornbread and spread evenly.  Bake at 375 for 20-25 minutes or until done.  Top with toppings.

Wednesday, April 27, 2011

Cranberry Pork Chops
(New recipes-never tried it-kids loved it.  I didn't get any.  It was all gone after dance.)


1 Tbl. butter
1 onion, chopped
3 pounds pork chops, about 1 inch thick
2/3 cups bottled chili sauce
3 Tbl. brown sugar
1 Tbl. red wine vinegar
1 tsp. dry mustard
1 14 oz. can whole cranberry sauce or 1 1/2 cups fresh cranberries


In a 400 degree oven, melt butter in a 9x13 glass dish.  Add onions to dish and bake uncovered, stirring occasionally, for 10 to 15 minutes or until onion is soft.  Place pork chops in dish and reduce heat to 350.  Bake for 25 minutes.  Stir together remaining ingredients.  Spoon over the pork chops and continue baking for 30 minutes or until meat is fully cooked and sauce has slightly carmelized.


Serve with rice.

Healthy Cookies

(Craving a treat but trying to be good.  These were actually ok.  Dave was mad that I added choco. chips. Sorry.  I can't make cookies without them!)

Healthy Cookies

trainermomma.com

1/2 cup applesauce, unsweetened
1/2 cup honey
1 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 1/2 cup whole wheat flour
2 1/2 cup rolled oats

2 c. semi-sweet chocolate chips

Mix all ingredients together.  Spoon onto cookie sheets sprayed with non-stick cooking spray.

Other mix-in options:  raisins, craisins, flax seed, wheat germ, sunflower seeds, walnuts, anything really.
Bake at 350 for 10 minutes.

This batch made 53 cookies.  That makes it 88 calories each.

Recipes for the week

Monday and Tuesday (left overs-we don't usually have left overs nor ever eat them!):


Creamy Chicken Noodle Soup
(thesisterscafe.com)

about 28 oz. water 
4-6 chicken bouillon cubes 
1 c. carrots, chopped
1 c. celery, chopped
1/2 med onion, chopped
16 oz. noodles, homestyle egg pasta (Country Pasta)
1 1/2 lbs cooked, cooled, chopped chicken breast
2 c. cream of chicken soup
1 12oz can evaporated milk

Boil the water, bouillon, carrots, celery and onion for 20 minutes, or until tender. Add noodles and boil for another 10 minutes. Then add chicken, cream of chicken soup and canned milk. Heat thoroughly. Add pepper to taste.

Wheat Bread

Since the price of food is going up....I have decided to make my own bread.  For awhile anway-til I'm sick of it or don't have time.  I am in sort of a rut though.  Can't seem to find a wheat bread I like and can't get myself to eat white bread (trying to be healthy and count calories for the next 6 weeks...thanks to Gppfit!)  So my goal is to make my own!  This is the recipe I will be making this week.  We are going to St. George so I will make it tomorrow and take it with us.  This recipe is from www.sisterscafe.blogspot.  Love that website!

Yummy, Easy Whole Wheat Bread (5 medium loaves)

3 1/2 cups hot tap water (helps offset the cool can of milk)

1 (12oz) can evaporated milk

3 Tbs instant yeast (like SAF)

2/3 cup oil
1 cup honey (use the same measuring glass as the oil and the honey slide right out)

1 cup white flour

3 Tbs vital wheat gluten

2 Tbs dough enhancer (this is optional--I just happen to have some)

12 cups whole wheat flour (I used white wheat: apporx 8c whaet berries= 12 c flour)
1 1/2 TBs salt

Grind your wheat (in your electric wheat grinder) while getting everything else ready. Then, using a Bosch or other heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt. Add a little extra white flour as needed if dough is too sticky. Knead in mixer for 8 minutes. Dump out dough on your 'Rolpat' or if you don't have one, pour a little oil on your countertop and spread with your hand. Form into a long log, then divide into 5 loaves. Form each loaf into a log shape and place in medium sized nonstick bread pan. Press down the sides of each dough piece to fill the bottom of the pan, leaving the top round and smooth. Let rise in a warm spot until almost desired bread size. (about 1 hour). Bake in preheated 350 oven for 25-30 minutes. Remove from oven to wire racks and brush tops of hot loaves with butter, if desired. Let cool about 10 minutes, then remove from pans and let cool completely before slicing. (if you can wait that long!!)