Muffins for Toddlers

The original title for this recipe is "Toddler Muffins"...but that sounds kinda funny, doesn't it?  So I switched it around a bit. ;-)  Isaac loves LOVES these muffins and your lil one may enjoy them, too.

Muffins for Toddlers

makes 24 mini muffins

Ingredients*

¼ c Vegetable oil

½ c brown sugar

2 large bananas, mashed

1 (4.5 oz) jar baby food

2 carrots, grated

2 eggs, beaten

¼ c yogurt

½ c white flour

½ c wheat flour

½ c oats

1 t baking soda

½ t salt

Directions

1. Preheat an oven to 375 degrees F (190 degrees C). Grease 24 mini muffin cups or 12 standard muffin cups.
2. In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the mashed bananas, squash, carrots, and eggs. Stir in the flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined. Spoon the batter equally into the prepared muffin cups.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store at room temperature for up to two days, or freeze.

*After reading some of the comments, I changed up some of the ingredients.

Because I've Been Asked...

...over and over, here are a couple easy crock pot meals that could easily be turned into crock pot freezer meals. 

Southwest Chicken Tacos*

Ingredients

5 chicken breasts

1 can diced tomatoes with chilies (drained)

1 packet taco seasoning
1 can corn (drained) or frozen - optional
1 can black beans (drained and rinsed) - optional 

(To stretch this meal, add the corn and black beans.)

Directions

Place chicken breasts in crock pot. Dump can of diced tomatoes. Sprinkle packet of taco seasoning. Cook on low for 8-10 hrs. Shred meat using forks and  eat plain or serve on whole wheat tortillas with 2% cheddar cheese and non-fat refried beans.

This recipe could easily become a freezer meal (in fact, it is on my to-do list!). You can cook this, then put it in freezer bags...or put the chicken and other ingredients into the bag. Freeze it. Then, when the time comes (like packing season...or unpacking season), simply thaw then pop into the crock pot and cook away. Easy peasy! Quick note: If you get discount meats (exp. date is soon), I suggest you cook the meal then freeze it. 

*To be honest, I can't find the original recipe - I've been making this for years and the recipe is so simple I memorized it rather than printing it out. However, as you can see, thanks to Google, there are 5 billion different ways to make a southwest chicken taco meal. If you'd like to experiment with some variations of this recipe, Google leads the way! (Or Pinterest! ;-))

Idea: Sometimes this dish seems to last  f o r e v e r  in our house because it is just the two of us. To change it up a bit, a make a couple quesadillas with this southwest chicken yumminess:

Southwest Chicken Taco Quesadillas

Oven at 350*

Spray a cookie sheet with non stick spray. Lay two whole wheat tortillas on the cookie sheet. Sprinkle a bit of shredded cheese on each tortilla. Spread approximately  1/3 c of southwest chicken yumminess on tortilla. Top with shredded cheese (feel free to add some caramelized bell peppers, onion, black beans, refried beans, etc...get creative!). Place tortilla on top of each quesadilla, spray tortilla with non stick spray, then pop the cookie sheet into the oven. Bake in oven for 20-25 minutes. Enjoy!

Crock Pot Bbq Chicken

by me, myself, & I

Ingredients

5-6 chicken breasts

¼ c brown sugar

1 bottle bbq sauce

6 strips of partially cooked bacon, chopped

Directions

Place 5-6 chicken breasts into crock pot. Sprinkle on brown sugar and bacon. Squirt entire bbq sauce onto chicken. Cook on low for 6-8 hrs. Shred with fork. Serve on whole wheat buns with shredded cheddar cheese.

Same as the previous recipe, you can cook beforehand or stuff a freezer bag with the ingredients then thaw for when you're ready to pop it in the crock pot.  

Greek Yogurt Revisited

As with chess, and other strategy games, I had beginner's luck. This Greek yogurt was also one of those times when I had a little bit of luck.... After wasting a few gallons of milk, I decided to try a different way to make Greek yogurt. Maybe it was the type of Greek yogurt I'd mix in with the milk. Maybe it was the milk. Maybe it was the crock pot. I don't know. Regardless, I felt like I needed to change things up a bit.

My mom gave me the following "word of mouth" recipe:

Greek Yogurt

Ingredients

2 % gallon of milk

1 c unflavored Greek yogurt

Directions

Pour milk into crock pot.

Turn the crock pot onto HIGH for one hour.

2 hours on LOW.

3 hours OFF.

Take out 2 c of the warm milk and pour into bowl. Whisk in the Greek yogurt. Then pour the yogurt/milk mixture back into crock pot.

Wrap crock pot with warm blanket and leave overnight.

In the morning, drain for 5-6 hours. (To drain: set colander in large container or bowl. Lay unfolded cheesecloth in colander. Pour yogurt/milk mixture into colander.)

Reserve the whey. 

This recipe worked great! I know it's hard not to, but don't "peek" on the yogurt. Thinking about how the milk is turning into yogurt is neat, but if you lift the lid the heat will escape and may negatively affect the outcome of your yogurt.  Because of how long this process takes, I've found that starting this recipe at 2 or 3 in the afternoon works best for our schedule.  For me, this recipe seems to be easier/more fool-proof than the previous one I posted.

Speaking of the previous post, I haven't yet tried the "Indian Street Beverage of My Dreams".... Cardamon is the magic ingredient for that special recipe and it is nearly $13 at the grocery store. I just couldn't put it in my cart. I couldn't even touch it, actually. Maybe someday I'll be able to try this drink or find a smaller portion of cardamom somewhere. In the meantime, I need to find something to do with all of this whey!

Greek Yogurt

Greek yogurt has been a staple in our house for about a year and a half now. We like it because it is a bit different than regular yogurt, in that it is a bit more firm and has a lot more protein. Protein. That's really why we like it. In this new year we have been striving towards better health and combined, we have lost over 30 pounds! Eating healthy means not forgetting the protein and, in our house, eating lots of Greek yogurt. 

As you know, Greek yogurt is not cheap. After some persuasion, I (Sarah), finally took the plunge and made our own Greek yogurt. I was nervous because, well, making yogurt is somehow different than baking a cake. I was afraid of somehow making it bacteria ridden and killing someone. However, I had some a couple days ago and am still alive! Making this yogurt is pretty easy and as long as you have some milk, a cheese cloth, a crock pot and a cup of Greek yogurt, you can make it too! 

Eating from the Ground Up has a fabulous recipe for Greek yogurt. She describes each step so well and it is easy to follow. Hop on over and find her recipe here. (To the friends at seminary: the food co op always has milk. Free Greek yogurt, anyone?)

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Veggies are a great side dish for any meal. If you're having fresh veggies, consider the following recipe. We made this over the weekend but omitted the feta cheese and green onions. Instead of salt we added sea salt. We used fresh spinach rather than frozen.

Greek Spinach Dip Recipe

Ingredients

1/4 c chopped onion
4 green onions, chopped
1 T minced garlic
8 oz frozen chopped (1/2 of l lb package)
1/2 t salt
1/2 t fresh lemon zest
2 t fresh lemon juice
1 c Greek yogurt
1/4-1/2 c finely crumbled feta cheese
2 t dried dill
freshly ground black pepper

Instructions
Microwave frozen spinach, onion, green onions until onions are limp. Drain. Pulse in food processor until pureed. Add remaining ingredients. Pulse once more.

Sometimes you've just gotta have brownies. Why not add a lil boost of protein? With these healthier brownies, you don't need to feel as guilty after a lil dessert.

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Skinny Mom has this nifty recipe. I actually just baked these. The kitchen smells delicious and these brownies are, too (it is only proper to sample one's cooking, to make sure it is tasty enough for others). I added about a 1/4 c of chocolate chips and a 1/2 c of chopped walnuts to the mixture before spreading it into a 9 x 13 pan.

Ingredients

1. 1 6-8 ounce container of fat free yogurt. (You can use any type of non-fat yogurt. Greek is thick so you will need to add some water to thin the batter down a bit. If you use regular non-fat yogurt, you may not need to add water to it at all. The thicker the batter- the thicker the brownie so really it is to your taste.)

2. 1/2 cup of water

• 3. Box of brownie mix. (You can use any brownie mix of your choice. Usually, I buy the reduced fat brands)

Instructions

1. Preheat the oven to 350.

2. In a mixing bowl, add the brownie mix, the entire container of yogurt and slowly add the water (if using Greek yogurt).

3. Use a zero calorie spray (such as PAM) to grease the baking dish.

4. Pour batter into pan and stick in preheated oven.

5. Let cook 25-30 minutes or until a toothpick comes out clean of the center.

What are your favorite recipes using Greek yogurt?

Spinach!

Spinach has been a key ingredient lately. Sometimes the co op carries a large bag of spinach...it's just so packed full of spinach that I don't pick it up because I'm afraid I won't use it all...and I'll feel wasteful.

However, I found the following recipes!

Green Monster Hummus from Namely Marly

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Ingredients:

1 can chick peas

1/4 cup tahini

1 t garlic powder

1-2 T lemon juice

1 T Bragg (an alternative to soy sauce)

1/2 c water

1/4 c olive oil

1 t salt

1 t dried oregano

1 t dried basil

2 c raw spinach

Directions:

1. Pour all hummus ingredients into a food processor and pulse until well-combined.

2. Scrape down the sides of the food processor bowl and then process until you achieve a fine consistency.

3. Pour the hummus into a serving bowl and garnish with olive oil, pine nuts, and sliced black olives. Serve with pita bread or your favorite crackers.

Another great spinach recipe is this green smoothie. The blogger says it is a great smoothie for during pregnancy, but this healthy smoothie would be great for anyone - pregnant or not. :-) (And no, I am not pregnant!)

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Ingredients:
*Blender
*Crushed ice
*Water/{Orange} juice
*Spinach
*{Mixed} frozen fruit
*Banana

Pop these in the blender and voila! I usually add 1/2 a cup of Greek yogurt for the protein as well as some milk or soy milk. I know it may sound weird to add spinach to a smoothie, but you can seriously hardly taste it! 


In light of the new year and the popular resolution of getting healthier, we have been using these recipes quite often and enjoying them quite a bit.

Slow Cooker Recipes

It's the new year! And you know what that means...healthy living, healthy recipes and getting more active seem to be the top resolutions for this time of year. I (Sarah) am not a resolution type of person, however I do try to make healthy choices. Perusing Weight Watchers recipes I discovered the following: 

Slow Cooker Lentil Soup

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Ingredients:
2 medium uncooked carrot(s), peeled, cut into large chunks   
2 rib(s) (medium) uncooked celery, cut into large chunks  
1 medium uncooked onion(s), cut into large chunks 
2 clove(s) (medium) garlic clove(s), minced 
2 cup(s) dry lentils, picked over   
3 leaf/leaves bay leaf
1/2 tsp dried thyme, crushed  
1/2 tsp table salt, or to taste  
1/4 tsp black pepper, or to taste 
8 cup(s) canned chicken broth   
4 oz uncooked Canadian-style bacon, diced (4 or 5 slices)   

Instructions:
Place ingredients in a 4- to 5-quart slow cooker in the following order: carrots, celery, onion, garlic, lentils, bay leaves, thyme, salt, pepper and broth. Cover slow cooker; cook on low setting for 6 hours. Uncover, stir in bacon and heat for 30 minutes more; remove bay leaves. Yields about 1 1/2 cups per serving.

Notes:
To thicken soup, remove 1 cup of cooked lentils and puree in food processor; stir back into soup. 
For a lighter flavor, replace 4 cups of chicken broth with 4 cups of water.


This soup was quite delish! The fact that it is inexpensive is definitely a plus. (Beans are a daily staple around here.) Another great thing about this recipe, other than it being inexpensive and easy, is that almost all of these ingredients can be found at the seminary food co op! 

Slow Cooker Pulled Barbeque Chicken Sandwiches

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This recipe was easy, too (do you see a theme? ;-)). It filled our home with a mouth watering aroma of barbeque! This Texan loves that smell. Recipegirl.com is a fun website to click through and easy to navigate. Her delicious recipe is as follows:

Ingredients:
2 pounds boneless, skinless chicken breasts
1 cup barbecue sauce (a flavor you like)
1/3 cup Italian dressing (reduced-fat or fat-free okay)
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons chicken broth
additional barbecue sauce, if desired
rolls, for serving as sandwiches
bread and butter pickles, optional

Directions:

1. Place chicken in the slow cooker. In a medium bowl, whisk together the barbecue sauce, Italian dressing, sugar and Worcestershire sauce. Pour the sauce over the chicken. Cover and cook on low for 4 1/2 to 5 hours.

2. Remove the chicken to a cutting board. In a small bowl, mix cornstarch and chicken broth. Stir it into the sauce in the slow cooker. Cover and cook on high until the sauce is thickened and heated through (10 to 15 minutes). Meanwhile, use two forks to shred the chicken. Return the shredded chicken to the slow cooker and stir. Add additional barbecue sauce if more sauce is needed or desired. Cover and continue cooking on low for 45 minutes. Serve chicken piled onto rolls. Add pickles, if desired.

Tips:

*The brand of barbecue sauce that you use can make a big difference in the flavor of the chicken. I like Sweet Baby Ray's!

The sides I chose to serve with this main course were yummy, too. I made acorn squash like this. Then some sweet potatoes like this. I also had a cold pasta salad left over from the day before, which is similar to this recipe. 

'Tis for Season for...

...hot chocolate, holiday music, Christmas cards and car repairs!

Pinterest has so many nifty ideas...I found a particularly neat one involving marshmallows!  The pin's source can be found here. Below is a photo of a delicious cup of hot chocolate, which I made for us right after a brisk walk. It was a lot colder outside than we thought so it was a short one! Despite the chillyness, it was nice to get some fresh air.

Moving nearly every year has its disadvantages. Lugging around the non-necessities is one of them. 95% of our CDs are in storage, including our Christmas music. Pandora.com has been our music companion during this special season. Some of our favorite holiday stations are:
-Bing Crosby Holiday
-Josh Groban Holiday
-Taylor Swift Holiday
-Mildred Bailey Holiday
-Michael Buble Holiday


If you haven't heard of Vistaprint, you should definitely check it out! Their goodies are of fabulous quality, creative designs, fast shipping and super sale prices. We ordered a few Christmas cards and here are what some of them look like:

Car repairs...it seems that when one vehicle is in the shop, the other gets sympathy pains. The suv got a new transmission and another thing or two. The van felt left out and decided it needed new brake lines, a new oil thingamajigger and something else. Car repairs and Christmas aren't a fun combo, as anyone can guess. However, these fixes aren't minor - they're important - and it'll be nice when they're both fixed. On a positive note, yay for fully functioning vehicles for the new year!

Luke 2:11 Today in the town of David a Savior has been born to you; he is the Messiah, the Lord.

Happy Birthday, Adam!

Adam's birthday is on December 12th. 

For years I've been looking forward to celebrating his birthday during the year 2012. 

Why? 

Because it'd be 12.12.12!

How cool is that?

I hosted a small but lovely party for him and (with a talented friend's help), served this delicious cake:

This devil's chocolate centerpiece was four layers tall and sat on a vintage glass cake stand. Shavings of white chocolate were sprinkled on top for a sweet garnish. 

The slices were so tall that they had to be served on dinner plates. 

The evening went well, fun was had by all and right now there is one large piece of chocolate cake left...but not for long!

Happy birthday, Adam! Love you! :-)

Another {Co op Friendly} Recipe!

I was perusing Pinterest and came upon this lovely lil blog: Little Magnolia Kitchen. She shared a yummy looking red beans and rice recipe and I just had to try it - and it could be done in the crock pot!

How easy is that?

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The delicious recipe is super easy and Little Magnolia Kitchen has even included some step by step photos to make the process even easier. I didn't have any red beans on hand so I used kidney beans. I soaked them in water for 6-8 hours and then added them to the crock pot (good thing, too because I misread the recipe and put the crock pot on low for 7 hours rather than on high!). Definitely include the Tony Chachere's seasoning - if you don't have it in the cupboard, it's worth popping over to the grocery store and picking it up. I served this over brown rice and it was delicious. You know me, I made as much as our crock pot will hold so we'll be eating this one dish meal for a while (or putting some in the freezer). 

A Cup of This, a Tablespoon of That

It's nice being back at the seminary and being able to use the grocery co op - especially after living in the Chicago area for a year! The food co op is basically a grocery store for seminary families. There are many items available, everything from pasta and bread to onions and potatoes, milk and cheese.

Lately I've been busy striving to utilize the co op as much as possible. That goal has led me to the following recipes:

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Cream of Sweet Potato Soup was definitely a hit! I paired it with a yummy cheesy bread and fresh green beans. This soup also tastes delicious with some feta cheese sprinkled on top. Very filling.

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Curried Acorn Squash Soup was another good soup. To be honest, I liked the sweet potato one better, but this one was okay. Actually, if I had bacon like the recipe suggested the soup probably would have been just as yummy as the other! This soup was also paired with fresh green beans, feta cheese crumbles and a yummy bread.

When I made these soups on Tuesday I doubled or tripled the recipe so that they'd last through the week. I think I've decided that Tuesdays (food co op day) will be my cooking day. If I make a big enough batch I'll put some in the freezer for those days when I don't feel like cooking or if we have guests over and need another side dish or additional main dish.