This has been my husband's favorite meal so far and it is so easy and very tasty.
This makes 6 servings and is only 4 points.
Ingredients:
12 oz uncooked lean ground beef (with 7% fat)
1 medium onion(s), chopped
14 1/2 oz canned stewed tomatoes, Mexican-style, undrained
1 1/4 cup(s) canned tomato sauce
2 Tbsp canned green chili peppers, diced, drained
2 tsp chili powder
1 tsp ground cumin
1 cup(s) dry whole-wheat elbow macaroni
15 oz canned kidney beans, rinsed and drained
Instructions:
In a large skillet, cook beef and onion until meat is browned, about 10 minutes; drain off fat. Stir in undrained stewed tomatoes, tomato sauce, chili peppers, chili powder and cumin; bring to a boil.
Stir in uncooked macaroni and kidney beans. Return to a boil, reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Yields about 1 1/4 cups per serving.
Saturday, January 30, 2010
Friday, January 22, 2010
Lemon Chicken With Broccoli
Another winner from the Weight Watcher Program. Lemon Chicken With Broccoli was yummy and filling all at the same time. I served it with brown rice. The Lemon Chicken With Broccoli has 3 points. This recipe makes 4 servings. The brown rice is an extra 3 points for 1/2 cup cooked brown rice.
Ingredients:
2 Tbsp all-purpose flour
1/2 tsp table salt, divided
1/4 tsp black pepper, freshly ground
12 oz uncooked boneless, skinless chicken breast, thinly sliced
2 tsp olive oil
1 1/2 cup(s) fat-free, reduced-sodium chicken broth, divided
2 tsp minced garlic
2 1/2 cup(s) broccoli, small florets
2 tsp lemon zest, or more to taste
2 Tbsp parsley, fresh, chopped
1 Tbsp fresh lemon juice
Instructions:
On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; add chicken and turn to coat.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate.
Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute.
In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon of flour and 1/4 teaspoon of salt; add to skillet and bring to a simmer over low heat.
Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and lemon zest; heat through.
Remove skillet from heat and stir in parsley and lemon juice; toss to coat. Yields about 1 cup per serving.
Ingredients:
2 Tbsp all-purpose flour
1/2 tsp table salt, divided
1/4 tsp black pepper, freshly ground
12 oz uncooked boneless, skinless chicken breast, thinly sliced
2 tsp olive oil
1 1/2 cup(s) fat-free, reduced-sodium chicken broth, divided
2 tsp minced garlic
2 1/2 cup(s) broccoli, small florets
2 tsp lemon zest, or more to taste
2 Tbsp parsley, fresh, chopped
1 Tbsp fresh lemon juice
Instructions:
On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; add chicken and turn to coat.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate.
Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute.
In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon of flour and 1/4 teaspoon of salt; add to skillet and bring to a simmer over low heat.
Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and lemon zest; heat through.
Remove skillet from heat and stir in parsley and lemon juice; toss to coat. Yields about 1 cup per serving.
Morning Glory Muffins
Since beginning Weight Watchers I have missed baking so yesterday I gave the Weight Watcher Morning Glory Muffins a try and I am glad I did. They were easy to make and tasted delicious. Each muffin is 3 points but they are filling muffins and it makes 18 muffins.
Ingredients:
1 cup(s) raisins
2/3 cup(s) hot water, boiling
1 3/4 cup(s) white all-purpose flour
1 1/4 cup(s) rolled oats, old-fashioned
1/4 cup(s) sugar
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp table salt
2 large egg(s)
1 cup(s) buttermilk, low-fat
3/4 cup(s) packed brown sugar
3 Tbsp unsalted butter, melted
Instructions:
Preheat the oven to 375°F. Spray an 18-cup muffin tin with nonstick spray. In a small bowl, combine the raisins and boiling water.
In a medium bowl, whisk the flour, oats, granulated sugar, baking powder, cinnamon, and salt. In a large bowl whisk the eggs until frothy; whisk in the buttermilk, brown sugar, and butter. Stir in the raisins and their soaking liquid. Add the flour mixture and stir to just blend (do not overmix).
Spoon the batter into the muffin cups, filling each about three-quarters full. Bake until a tester inserted into the center of a muffin comes out clean, 20–22 minutes. Remove from the pan and cool on wire racks.
Ingredients:
1 cup(s) raisins
2/3 cup(s) hot water, boiling
1 3/4 cup(s) white all-purpose flour
1 1/4 cup(s) rolled oats, old-fashioned
1/4 cup(s) sugar
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp table salt
2 large egg(s)
1 cup(s) buttermilk, low-fat
3/4 cup(s) packed brown sugar
3 Tbsp unsalted butter, melted
Instructions:
Preheat the oven to 375°F. Spray an 18-cup muffin tin with nonstick spray. In a small bowl, combine the raisins and boiling water.
In a medium bowl, whisk the flour, oats, granulated sugar, baking powder, cinnamon, and salt. In a large bowl whisk the eggs until frothy; whisk in the buttermilk, brown sugar, and butter. Stir in the raisins and their soaking liquid. Add the flour mixture and stir to just blend (do not overmix).
Spoon the batter into the muffin cups, filling each about three-quarters full. Bake until a tester inserted into the center of a muffin comes out clean, 20–22 minutes. Remove from the pan and cool on wire racks.
Thursday, January 21, 2010
Baked Beef Ziti
Pasta is a staple in our house for everyone, including Ben and Kate. We have switched to whole wheat pasta and we are loving it. It is so much more flavorful and filling than the white pasta. You should give it a try if you haven't yet because I promise you will love it. I made the Weight Watchers Baked Beef Ziti last night and it was something I will be making again soon. It was very filling and there are even leftovers.
Each serving is 5 points and it makes 8 servings. If you have extra points you could do more cheese or grated Parmesan.
Ingredients:
12 oz uncooked ziti
2 tsp olive oil
2 medium garlic clove(s), minced
1/3 pound(s) raw lean ground beef
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp table salt
1/2 tsp black pepper
28 oz canned crushed tomatoes
1 cup(s) part-skim mozzarella cheese, shredded (I used fat free because that is what we already had and it worked out fine)
Instructions:
Preheat oven to 350°F.
Cook pasta according to package directions; drain and set aside.
Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.
Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.
Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.
Each serving is 5 points and it makes 8 servings. If you have extra points you could do more cheese or grated Parmesan.
Ingredients:
12 oz uncooked ziti
2 tsp olive oil
2 medium garlic clove(s), minced
1/3 pound(s) raw lean ground beef
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp table salt
1/2 tsp black pepper
28 oz canned crushed tomatoes
1 cup(s) part-skim mozzarella cheese, shredded (I used fat free because that is what we already had and it worked out fine)
Instructions:
Preheat oven to 350°F.
Cook pasta according to package directions; drain and set aside.
Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.
Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.
Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.
Wednesday, January 20, 2010
Baked Spaghetti Carbonara
Who knew that you could find a great substitution for someting has unhealthy as Spaghetti Carbonara but Weight Watchers has done a good job. I made this for dinner a couple nights ago and it was a big hit, John even took it for lunch today.
It has 5 points per serving and it serves 6.
Ingredients:
8 oz uncooked whole-wheat spaghetti
4 slice(s) uncooked turkey bacon, diced (we used 4oz of lean ground beef instead and it was great)
2 medium leek(s), chopped (white parts only)
3 medium garlic clove(s), minced
1 tsp dried oregano
1/2 tsp table salt
1/4 tsp black pepper, freshly chopped
1 1/4 cup(s) fat-free skim milk
1 cup(s) fat-free egg substitute
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 cup(s) grated Parmesan cheese
Instructions:
Preheat oven to 375ºF.
Cook spaghetti according to package directions (without added oil); drain and transfer to a 9-inch, deep-dish pie plate.
Meanwhile, cook bacon in a nonstick skillet over medium-high heat until golden brown, about 3 minutes. Add leeks and garlic; cook 2 minutes. Stir in oregano, salt and pepper; cook 1 minute. Spoon bacon mixture evenly over spaghetti in pie plate.
In a medium bowl, whisk together milk, egg substitute, garlic powder and onion powder; pour over spaghetti mixture and sprinkle with cheese.
Place pie plate on a baking sheet and bake until filling is set and top is golden brown, about 25 to 30 minutes. Cool slightly before slicing into 6 pieces. Yields 1 piece per serving.
It has 5 points per serving and it serves 6.
Ingredients:
8 oz uncooked whole-wheat spaghetti
4 slice(s) uncooked turkey bacon, diced (we used 4oz of lean ground beef instead and it was great)
2 medium leek(s), chopped (white parts only)
3 medium garlic clove(s), minced
1 tsp dried oregano
1/2 tsp table salt
1/4 tsp black pepper, freshly chopped
1 1/4 cup(s) fat-free skim milk
1 cup(s) fat-free egg substitute
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 cup(s) grated Parmesan cheese
Instructions:
Preheat oven to 375ºF.
Cook spaghetti according to package directions (without added oil); drain and transfer to a 9-inch, deep-dish pie plate.
Meanwhile, cook bacon in a nonstick skillet over medium-high heat until golden brown, about 3 minutes. Add leeks and garlic; cook 2 minutes. Stir in oregano, salt and pepper; cook 1 minute. Spoon bacon mixture evenly over spaghetti in pie plate.
In a medium bowl, whisk together milk, egg substitute, garlic powder and onion powder; pour over spaghetti mixture and sprinkle with cheese.
Place pie plate on a baking sheet and bake until filling is set and top is golden brown, about 25 to 30 minutes. Cool slightly before slicing into 6 pieces. Yields 1 piece per serving.
French Onion Soup
We are big fans of French Onion Soup and I was worried that a Weight Watchers French Onion Soup would not live up to what we have been used to. It was not the same but it was a good substitution overall.
It is only 3 points per serving and the recipe serves 4. It is also a quick and easy weeknight meal when it is cold and dreary outside.
Ingredients:
2 medium onion(s), thinly sliced
4 Tbsp dry sherry, or nonalcoholic wine
4 cup(s) fat-free beef broth
1 tsp Worcestershire sauce
4 slice(s) French bread
2 Tbsp grated Parmesan cheese, such as Parmigiano-Reggiano
Instructions:
Preheat oven to 350ºF. In a large saucepan, combine onions and sherry; sauté until onions are tender, about 6 minutes.
Add broth and Worcestershire sauce. Bring to a boil, then reduce heat, cover and simmer for 10 minutes.
Meanwhile, toast bread in oven until golden brown.
Place one piece of toast into each of four bowls. Divide soup among bowls and top each with 1/2 tablespoon of grated cheese. Yields about 1 1/2 cups per serving.
It is only 3 points per serving and the recipe serves 4. It is also a quick and easy weeknight meal when it is cold and dreary outside.
Ingredients:
2 medium onion(s), thinly sliced
4 Tbsp dry sherry, or nonalcoholic wine
4 cup(s) fat-free beef broth
1 tsp Worcestershire sauce
4 slice(s) French bread
2 Tbsp grated Parmesan cheese, such as Parmigiano-Reggiano
Instructions:
Preheat oven to 350ºF. In a large saucepan, combine onions and sherry; sauté until onions are tender, about 6 minutes.
Add broth and Worcestershire sauce. Bring to a boil, then reduce heat, cover and simmer for 10 minutes.
Meanwhile, toast bread in oven until golden brown.
Place one piece of toast into each of four bowls. Divide soup among bowls and top each with 1/2 tablespoon of grated cheese. Yields about 1 1/2 cups per serving.
Shepards Pie
I have found that by doing Weight Watchers we are using ingredients that I have never cooked with before and I am really enjoying the variety of food that we are eating and cooking with now. Last night for the first time I cooked with ground turkey and it turned out wonderful. I made the Weight Watchers Updated Shepards Pie. The only thing I would do differently next time it scale back on the thyme it was a bit too much for us. It has 5 points per serving and it serves 6.
Ingredients:
2 large potato(es), peeled and cut into 2-inch pieces
1/4 cup(s) fat-free sour cream
1 Tbsp reduced-calorie margarine
1/8 tsp table salt, or to taste
2 tsp olive oil
1 cup(s) onion(s), chopped
2 medium carrot(s), diced
2 medium stalk(s) celery, diced
1 pound(s) uncooked ground turkey breast
3 Tbsp all-purpose flour
1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)
1 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
2 cup(s) canned chicken broth, or beef broth
Instructions:
Preheat oven to 400ºF.
Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.
Ingredients:
2 large potato(es), peeled and cut into 2-inch pieces
1/4 cup(s) fat-free sour cream
1 Tbsp reduced-calorie margarine
1/8 tsp table salt, or to taste
2 tsp olive oil
1 cup(s) onion(s), chopped
2 medium carrot(s), diced
2 medium stalk(s) celery, diced
1 pound(s) uncooked ground turkey breast
3 Tbsp all-purpose flour
1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)
1 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
2 cup(s) canned chicken broth, or beef broth
Instructions:
Preheat oven to 400ºF.
Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.
Tuesday, January 19, 2010
Parmesan Pea Risotto
Risotto isn't something I make often and each time I make it I always wonder why I don't make it more. I found a great Weight Watcher Recipe for Risotto and tried it out last week hoping it would be as good as the risotto I normally make and I was not disappointed at all. It was so creamy and rich and even the hubby loved it. Kate was also in love with and ate quite a few bites of it. Ben was not that impressed.
Each serving is 7 points and a serving is 1 1/2 cups this recipe makes 4 servings.
Ingredients:
2 tsp olive oil
1 medium onion(s), chopped
2 medium garlic clove(s), minced
1 1/2 cup(s) uncooked arborio rice
5 cup(s) reduced-sodium chicken broth
2 piece(s) bay leaf
1 cup(s) frozen green peas, thawed
1/4 cup(s) parsley, fresh, chopped
4 Tbsp grated Parmesan cheese
2 Tbsp light butter
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Instructions:
Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 2 minutes. Add rice and cook until translucent, stirring constantly, about 2 minutes.
Add 1/2 cup of broth and bay leaves and simmer until liquid is absorbed, stirring constantly. Add remaining chicken broth, 1/2 cup at a time, waiting until liquid is absorbed before adding the next 1/2 cup (our risotto takes about 20 minutes to cook from the time the first liquid is added).
Remove bay leaves, fold in peas and cook until hot, about 1 minute. Remove from heat; fold in parsley, Parmesan cheese and margarine. Season to taste with salt and pepper and spoon risotto into shallow bowls; serve hot. Yields about 1 1/2 cups per serving.
Each serving is 7 points and a serving is 1 1/2 cups this recipe makes 4 servings.
Ingredients:
2 tsp olive oil
1 medium onion(s), chopped
2 medium garlic clove(s), minced
1 1/2 cup(s) uncooked arborio rice
5 cup(s) reduced-sodium chicken broth
2 piece(s) bay leaf
1 cup(s) frozen green peas, thawed
1/4 cup(s) parsley, fresh, chopped
4 Tbsp grated Parmesan cheese
2 Tbsp light butter
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Instructions:
Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 2 minutes. Add rice and cook until translucent, stirring constantly, about 2 minutes.
Add 1/2 cup of broth and bay leaves and simmer until liquid is absorbed, stirring constantly. Add remaining chicken broth, 1/2 cup at a time, waiting until liquid is absorbed before adding the next 1/2 cup (our risotto takes about 20 minutes to cook from the time the first liquid is added).
Remove bay leaves, fold in peas and cook until hot, about 1 minute. Remove from heat; fold in parsley, Parmesan cheese and margarine. Season to taste with salt and pepper and spoon risotto into shallow bowls; serve hot. Yields about 1 1/2 cups per serving.
Thursday, January 14, 2010
Weight Watchers
My husband and I have decided to shed some pounds and we have opted to join Weight Watchers. We are doing the online program and it is a great program. We are both doing well on and it and we aren't starving either. I will share some of the recipes here for those that are looking for healthier dinner alternatives. On Monday night I made Broccoli Cheese Soup. I was very hesitant because I thought that this soup would be watery and not tasty but I was so wrong it was yummy and perfect for a cold winter day.
Broccoli Cheese Soup - 4 points per serving, eaching serving is 1.5 cups
2tsp olive oil
1/2 cup onion, minced
16oz frozen chopped broccoli (I actually used one box of chopped and one box of spears)
29oz canned chicken broth
4oz Light Velveeta
1/2 cup fat free milk
1/2tsp garlic powder
1/2 cup water
1/4 cup cornstarch
Heat oil in a large saucepan over medium-high heat. Add onion and cook 3 minutes, until soft. Add broccoli and broth and bring to a boil; reduce heat to medium and simmer 3 minutes, until broccoli is tender.
Reduce heat to low, add cheese and stir until cheese melts; stir in milk and garlic powder.
Whisk together water and cornstarch. Add mixture to pan and simmer 2 minutes, until thick. Serve hot.
Broccoli Cheese Soup - 4 points per serving, eaching serving is 1.5 cups
2tsp olive oil
1/2 cup onion, minced
16oz frozen chopped broccoli (I actually used one box of chopped and one box of spears)
29oz canned chicken broth
4oz Light Velveeta
1/2 cup fat free milk
1/2tsp garlic powder
1/2 cup water
1/4 cup cornstarch
Heat oil in a large saucepan over medium-high heat. Add onion and cook 3 minutes, until soft. Add broccoli and broth and bring to a boil; reduce heat to medium and simmer 3 minutes, until broccoli is tender.
Reduce heat to low, add cheese and stir until cheese melts; stir in milk and garlic powder.
Whisk together water and cornstarch. Add mixture to pan and simmer 2 minutes, until thick. Serve hot.
Friday, January 8, 2010
Baby Food
When my twins were just starting solids I made quite a bit of their baby food. It was relatively easy and very affordable in the long run. You do not need fancy equipment to make your own baby food. You can use what you have already. I mainly used my steamer and if you are looking for a great steamer I love my Richard Simmons Steamer. It has three compartments so it can steam quite a bit of food at one time and eachone is seperate so the food does not taste like the other food you are also steaming. I loved having a bigger steamer because I would do big batches at one time and freeze it so I always had some.
I also used my Cuisinart Mini Food Processor to puree all the steamed fruits and veggies. I stored the baby food in Baby Cubes which you can also purchase on Amazon. You can also use regular ice cube trays that you can purchase at the Dollar Store.
http://www.wholesomebabyfood.com/ is the best website out there for baby food information.
There are some foods that are more economical than others to make verse buying. The best deals I found were:
*Sweet Potatoes (baked them and then puree them)
*Zuchinni (steamed)
*Squash (steamed or baked)
*Broccoli
*Cauliflower
*Fruit that is in season at the time
*Vegetables that were on sale at the time
*Applesauce - I bought the jarred no sugar added applesauce it was way cheaper than making it myself with the apples and all the time that went into preparing the apples to be steamed
I had a hard time getting green beans and peas smooth enough when my twins were younger so I bought those types of baby food verse making them myself. As they got older I started mixing the foods together to give them more variety.
I really enjoyed making their baby food and it was nice to know exactly what they were eating. We started solids at 4 months which was rice cereal with they hated! We moved to oatmeal shortly thereafter and they tolerated that more but didn't love it. We introduced real solids at 5 months and their first solid meal was sweet potatoes and they were less than thrilled to start. We introduced yogurt and cottage cheese at 6 months old which they both loved. They got the hang of it quickly though and they were both on all table food by 12 months old.
I also used my Cuisinart Mini Food Processor to puree all the steamed fruits and veggies. I stored the baby food in Baby Cubes which you can also purchase on Amazon. You can also use regular ice cube trays that you can purchase at the Dollar Store.
http://www.wholesomebabyfood.com/ is the best website out there for baby food information.
There are some foods that are more economical than others to make verse buying. The best deals I found were:
*Sweet Potatoes (baked them and then puree them)
*Zuchinni (steamed)
*Squash (steamed or baked)
*Broccoli
*Cauliflower
*Fruit that is in season at the time
*Vegetables that were on sale at the time
*Applesauce - I bought the jarred no sugar added applesauce it was way cheaper than making it myself with the apples and all the time that went into preparing the apples to be steamed
I had a hard time getting green beans and peas smooth enough when my twins were younger so I bought those types of baby food verse making them myself. As they got older I started mixing the foods together to give them more variety.
I really enjoyed making their baby food and it was nice to know exactly what they were eating. We started solids at 4 months which was rice cereal with they hated! We moved to oatmeal shortly thereafter and they tolerated that more but didn't love it. We introduced real solids at 5 months and their first solid meal was sweet potatoes and they were less than thrilled to start. We introduced yogurt and cottage cheese at 6 months old which they both loved. They got the hang of it quickly though and they were both on all table food by 12 months old.
Tuesday, January 5, 2010
Baby Ruth Bars
I first had these when I was dating my husband. His neighbor from his childhood home makes a tray of Christmas goodies every year and these were on the tray. They were so good I had to get the recipe. Thank you Leah.
1 cup Karo Syrup
1 cup Sugar
1 1/2 cups peanut butter (smooth)
4 cups Special K Cereal
6 ounces butterscotch chips
6 ounces chocolate chips
1 cup Karo Syrup
1 cup Sugar
1 1/2 cups peanut butter (smooth)
4 cups Special K Cereal
6 ounces butterscotch chips
6 ounces chocolate chips
- Using a large pot bring the Karo syrup and sugar to a boil. Remove immediately.
- Sitr in the peanut butter until melted and add cereal and mix well.
- Press into desired baking pan or cookie sheet (that is sprayed). If you use a cookie sheet the bars will be thinner whereas if you use a larger casserole dish they will be thicker.
Marsh Meatloaf
The battle of the meatloaf has waged on in our family for quite some time and the winner is my father-in-law's recipe which will now be the one that I cook for my family.
For the meatloaf:
1 pound hamburger meat
2 Eggs
14 Ritz Crackers - crushed
1/3 cup Ketchup
Couple dashes Worchestershire Sauce
1 teaspoon Thomas or Castle Sauce (this sauce is found in NC mainly but it can be left out)
1 package Lipton Onion Soup Mix
1 tablespoon water
Dash of salt and pepper
For the sauce:
1/3 cup Ketchup
1 teaspoon Mustard
1 tablespoon Brown Sugar
1 teaspooon Thomas or Castle Sauce
Mix all ingredients together for the meatloaf, the mixture will be wetter than you are used to for most meatloafs. Split in half and put half on one side of a casserole dish sprayed with Pam, put the other half on the meatloaf on the other side of the casserole. Pour sauce over top of meatloaf and spread evenly.
Bake at 350 degrees for 1 hour.
For the meatloaf:
1 pound hamburger meat
2 Eggs
14 Ritz Crackers - crushed
1/3 cup Ketchup
Couple dashes Worchestershire Sauce
1 teaspoon Thomas or Castle Sauce (this sauce is found in NC mainly but it can be left out)
1 package Lipton Onion Soup Mix
1 tablespoon water
Dash of salt and pepper
For the sauce:
1/3 cup Ketchup
1 teaspoon Mustard
1 tablespoon Brown Sugar
1 teaspooon Thomas or Castle Sauce
Mix all ingredients together for the meatloaf, the mixture will be wetter than you are used to for most meatloafs. Split in half and put half on one side of a casserole dish sprayed with Pam, put the other half on the meatloaf on the other side of the casserole. Pour sauce over top of meatloaf and spread evenly.
Bake at 350 degrees for 1 hour.
Sunday, January 3, 2010
Yeast Rolls
These little but time consuming yeast rolls have become a family tradition for us as it was years ago in my husband's family. His grandmother's cook made these for their family when she was growing up and they are well loved by everyone who eats them. They do require some planning because you have to mix the dough the day before in order to have enough time for it to rise as well as rolling them out and letting them rise a couple hours before baking them, but I promise it is worth the time and effort.
7 cups all purpose flour, sifted
4 heaping tablespoons crisco
2 teaspoons salt
1/2 cup sugar
1 egg, slightly beaten
1 cup boiling water
1 cup cold water
2 packages yeast, dissolved in 1/4 cup of VERY warm water
1 stick butter, melted (used on the 2nd day)
7 cups all purpose flour, sifted
4 heaping tablespoons crisco
2 teaspoons salt
1/2 cup sugar
1 egg, slightly beaten
1 cup boiling water
1 cup cold water
2 packages yeast, dissolved in 1/4 cup of VERY warm water
1 stick butter, melted (used on the 2nd day)
- Mix Crisco, salt, and sugar with the boiling water until dissolved; add cold water and beaten egg. Stir in yeast.
- Combine mixture with 5 cups of the flour, batter should be a little spongy.
- Cover tightly and put in refrigerator until mixture doubles in size.
- Remove dough and roll out to 1/4 to 1/2 inch thickness using the remaining 2 cups of flour. Form into rolls using a biscuit cutter and dip in melted butter. Fold over and let rise 2.5-3 hours, uncovered.
- Bake at 375 degrees for 8-10 minutes.
Saturday, January 2, 2010
Happy 2010
A new year brings a new blog filled with family and cooking. A quick intro for those that actually may stumble upon this blog and that don't "know" me. My name is Kerri and I am a stay at home Mom to boy/girl twins Ben and Kate. They are 14 months old currently. We have been dealing with and handling some developmental delays with Ben but we are hopefuly for the future.
I have been married for almost 6 years to John who is a computer engineer. We live in a smaller city right outside of Charleston. I wanted to start this blog as a way to process and share the wonderful crazy life we have.
You will have to bear with me as I learn about the whole blogging process but I promise to get better as we go along, so just be patient. Here are current pictures of Ben and Kate. Ben is riding his new Mickey Airplane that Grandma and Grandpa Amenta gave him and Kate is busy chatting away on her cellphone that they got for their birthday.
I have been married for almost 6 years to John who is a computer engineer. We live in a smaller city right outside of Charleston. I wanted to start this blog as a way to process and share the wonderful crazy life we have.
You will have to bear with me as I learn about the whole blogging process but I promise to get better as we go along, so just be patient. Here are current pictures of Ben and Kate. Ben is riding his new Mickey Airplane that Grandma and Grandpa Amenta gave him and Kate is busy chatting away on her cellphone that they got for their birthday.
Ben
Kate
Kate
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