Archive for the ‘Food & Recipes’ Category

Protein Packed Strawberry & Banana Smoothies

Monday, October 12th, 2009

While my kids have been enjoying Thrifty Banana Cream Pie Smoothies with their peanut butter toast for breakfast, I have started making smoothies for myself as my post-workout treat!

Yes, I am proud to say that my 30 day exercise challenge is turning into a way of life for me. I have continued to try and exercise three to five days a week, but this last month I started to feel like I needed something to help keep my blood sugar level. I headed over to to the nutritional supplement store and picked up a container of Strawberry Creme whey protein to add to my smoothies.

Buying smoothies can be expensive, but making smoothies at home can be inexpensive. Not only am I saving by working out at home, but I have my own smoothie bar upstairs in my kitchen to keep expenses down.

I freeze my banana slices in a shallow dish and then scoop them into a freezer bag to add to these smoothies. I can buy a large container of low-fat strawberry yogurt at Walmart (Great Value Brand) for $1.89. This large container has enough in it for eight smoothies! The protein powder is $14.99 at The Vitamin Shoppe, but contains enough protein for 30 smoothies. After some tough calculator-crunching, I know that I can make a protein-packed delicious treat for roughly eighty cents! I would love to see where you can find a large smoothie for that price!

The protein powder is an added expense, but one that definitely leaves me feeling fuller for longer. Fitness Magazine had a great article this last month entitled, “Alternative Energy,” focusing on the protein hype because fit women are now the fastest growing market for sports nutrition products. They covered everything from those expensive protein-packed bars to gels and the protein shakes.

How much protein does your body need to support an active lifestyle? Well, some mixes contain 40-50 grams, but ideally women only need 20-30 grams. According to this figure, you might want to check the back of the containers to insure you are getting the proper amount of protein and not just extra calories!

Despite sharing that a lot of protein is a lot of hype and can be satisfied by our normal healthy diets, it concluded that whey-protein powder is absorbed into your system more quickly than other forms of protein, which makes it useful in muscle recovery.

This scoop of protein powder has helped a lot with keeping my blood sugar levels steady and has even been a nice snack instead of reaching for a bag of chips. For me, it works, and is a fantastic reward for completing a workout. Paired with a favorite read or a soak in the tub, it is something that makes me look forward to the completion of my workout. You could say that our blender is now one of our most used appliances!


Protein Packed Strawberry & Banana Smoothies

1/2 cup sliced ripe banana
1/2 cup low-fat or non-fat strawberry yogurt
1/2 cup milk
4 ice cubes
1 scoop of strawberry-flavored protein powder

Arrange banana slices in a single layer on a baking sheet, and freeze until firm (about 1 hour). Place frozen banana and remaining ingredients in a blender. Process until smooth.

What do you eat after you work out? Do you buy alternative protein products to feed your active lifestyle? I would love to hear your perspective on this!

Fluffy and Light Pumpkin Pancakes

Monday, October 5th, 2009

I experienced quite the thrill this week at the grocery store and found a fully stocked aisle filled with canned pumpkin. Are these shortages real or do they do this to inflict pain on those of us intent on doing our fall baking a tad earlier than October 1st? Regardless, the pumpkin food trend continues in our house with a new recipe to add into our family rotation and we are thankful to have our pantry filled to the brim with cans of pumpkin to make our creations.

These pumpkin pancakes are truly light and fluffy with just the perfect balance of pumpkin and spices. I have never experienced a more perfect pancake and a drizzle of syrup with butter makes these a delicious morning treat on a cool autumn day.

See how perfectly those pancakes look? That is because I did not flip them. I am, perhaps, the worst pancake flipper in the world. My pancakes are weird shapes and are even peeled from the griddle in chunks.

We have found my husband’s calling in the kitchen though and he is now the official pancake flipper in the house. He even cranks out shapes and spells things for the kids on our inexpensive little griddle. The love it and I enjoy finally getting to enjoy a hot brunch with them instead of eating alone… like on waffle days!

By the way, a huge thank you to everyone for making this blog a place to visit for pumpkin ideas! Our Creamy Pumpkin Pasta was one of the 50 most bookmarked sites on the web one day on Delicious and that was a fantastic surprise! Seeing my recipes featured on Craftzine is such a highlight too! Thank you so much for sharing and trying these recipes!



Fluffy and Light Pumpkin Pancakes
Author: Adapted from my Martha Stewart Cookbook
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Serves: 4
The world’s best pumpkin pancake recipe. Be sure to double or triple your batches because these go quickly!
Ingredients
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 1/4 cup low-fat milk
  • 1/3 cup canned pumpkin puree
  • 2 tablespoons melted butter
  • 1 egg
Instructions
  1. Whisk flour, sugar, baking powder, spices and salt in a bowl.
  2. In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
  3. Fold mixture into dry ingredients.
  4. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
  5. Cook pancakes about 3 minutes per side. This recipe makes six 6-inch pancakes.

Stumped for what to do with the rest of that can of pumpkin? Be sure to visit my list of 8 ideas for things to do with canned or fresh pumpkin this year! 

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Notebook Experiments: Can I Make Apple Cider Syrup?

Wednesday, September 23rd, 2009


Experiment: Can I switch up the Sunday routine and make a batch of apple cider syrup?

Experiment Taken From: Notebook Entry 07.15.09

Materials Needed: Please see goodLife{eats} for specific directions on how to make this delicious apple cider syrup. I did make my syrup with apple juice because that is what we always have on hand in the kitchen. You would not know the difference with all of the added spices and it still has a very developed flavor.

Results: I have had this recipe in my to-be-tried box for awhile. I couldn’t wait until this fall weather came along so I would have an excuse to make this syrup.

I am a big fan of fun syrups for waffle and pancake topping. My regular pancake syrup is what we usually use and in the summer blueberry syrup is a decadent treat. I was hoping that this recipe would be just as good and I was not disappointed at all.

Simply cook the ingredients on the stove until it comes to a boil, throw in a little butter, and then serve with your favorite waffles. The whole process took about five minutes and was completely worth it.


Conclusion: Our entire family loved this recipe and I love that this makes enough for two brunches in our house. I stored the leftover syrup in a canning jar and am keeping in the refrigerator. I also can’t help but think what a fantastic gift this would make! Paired in a breakfast gift basket with a little homemade waffle mix, it would make a fantastic housewarming gift or a special treat for a friend. Thanks to Katie at goodLife{eats} for sharing this great little recipe!
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I am so excited to open our Notebook Experiments up to everyone and I hope that you will be able to participate this week or in weeks to come! I will be posting this each Wednesday so please mark your calendars if you plan to participate. You can post your entries at any time throughout the week and then leave your entry in the links below.

We have this handy banner that you are more than welcome to use, but it is not a requirement! It is just something you can add to add a little sparkle to your entry.

Rules for Participation:

1. Choose anything from any of our notebook entries (past or present) to do with your family. We have hundreds of bookmarked links of crafts, ways to save money, and organizing ideas.
2. Complete an experiment from the notebook and share about it on your blog or website. We would love to see pictures of what you accomplished or a detailed description of how your projects turned out. Please include a link to this entry, a link to the original posting of the entry (at the original craftster’s blog), and (to help us relocate the project) the date or link of the notebook entry where you found it. You can use the same formatting as our entries or you can just include that information in your post in your own unique way!
3. Post a link below. Please include your name or blog name & a fast description of your project. Example- MomAdvice (WHO bread)

I can’t wait to see what you create and what you find inspiring!

Pot Roast Italiano

Tuesday, September 22nd, 2009

Pot Roast Italiano

3 pounds beef chuck roast
1 can diced tomatoes – drained
1 can tomato sauce – 12 oz
2 tablespoons red wine vinegar
2 medium onions- sliced (I omitted these because of personal taste)
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon basil
6 oz. can tomato paste
Grated parmesan cheese
Salt and pepper

Place sliced onions on bottom of crock pot. Place roast in crock pot. Season with salt and pepper. Pour diced tomatoes, tomato sauce, vinegar, and spices over roast. Cook on high for 1 hour, and then low for 8 hours. Transfer meat to cutting board and cut into chunks. Meanwhile, whisk tomato paste into the gravy in the pot roast and add parmesan cheese to taste. Gravy will get thicker after a minute or two. Add meat back to gravy and serve.

Leftover Tip- If you have any meat leftover (which will be highly unlikely), shred it for sandwiches. Serve the shredded meat on hoagie rolls with chips and fresh veggies. Yum!

Deliciously Spiced Pumpkin Waffles

Tuesday, September 22nd, 2009

Deliciously Spiced Pumpkin Waffles

1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 pinch salt
2 eggs
1/4 cup firmly packed brown sugar
1 cup canned pumpkin puree
1 2/3 cups milk
4 tablespoons butter, melted and cooled

Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl. In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well. Gently fold in the flour mixture. Spoon in about 3/4 cup of batter into the waffle iron. Cook each waffle for 4-5 minutes. This recipe makes approximately 5 waffles on my waffle iron.

Additional Notes- I double this recipe to make an extra batch to freeze or when entertaining. Make sure to spray your waffle iron well with nonstick spray or these will stick to the waffle iron and make a big mess. Also, be sure to leave these on at least four to five minutes. If you try to take them off sooner than that, they will not taste as good or set up as nicely.

Soft Pretzels With Sweet Honey Mustard Dipping Sauce

Tuesday, September 22nd, 2009

Soft Pretzels with Sweet Mustard Dipping Sauce

1 (11 ounce) can refrigerated bread sticks (available as a special of the week)
1 egg white, lightly beaten
coarse salt
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon brown sugar

Roll out each breadstick into a 20-in. rope; twist into a pretzel shape. Place 2 in. apart on ungreased baking sheets. Brush with egg white and sprinkle with salt. Bake at 375 degrees F for 10-13 minutes or until lightly browned. Remove to a wire rack. For mustard dip, combine the remaining ingredients in a small bowl. Serve with pretzels.

Banana Cream Pie Smoothies

Tuesday, September 22nd, 2009

Banana Cream Pie Smoothie (Courtesy of Cooking Light Magazine, makes 2 servings or 4 smaller servings)

1 cup sliced ripe banana (about 1 large)
1 cup vanilla low-fat yogurt
1/2 cup 1% low-fat milk
2 tablespoons whole wheat graham cracker crumbs (about 1/2 cookie sheet- we have been omitting this ingredient)
1 tablespoon nonfat dry milk
1/2 teaspoon vanilla extract
3 ice cubes (about 1/4 cup)
Graham cracker crumbs (optional)

Arrange banana slices in a single layer on a baking sheet, and freeze until firm (about 1 hour). Place frozen banana and remaining ingredients in a blender. Process until smooth. Sprinkle with graham cracker crumbs. Serve immediately.

Sinfully Sweet Cornbread

Tuesday, September 22nd, 2009

Sinfully Sweet Cornbread

1 cup all-purpose flour
1 cup yellow cornmeal (they have white at Aldi and I have used that!)
2/3 cup white sugar
1 teaspoon salt
3 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Preheat oven to 400 degrees. Spray or lightly grease a nine inch round cake pan. In a large bowl combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil until well combined. Pour batter into prepared pan. Bake in a preheated oven for 20-25 minutes.

Blueberry Syrup for Coffee or Iced Tea

Tuesday, September 22nd, 2009

Blueberry Syrup for Coffee or Iced Tea

4 cups fresh blueberries
2 cups water
1 cup sugar

Place blueberries in a saucepan with water. Bring to a boil, reduce heat and simmer 10 minutes. Set sieve or colander lined with cheesecloth or paper towel over a bowl and pour in the blueberry mixture. Gently press out the juice with a spoon or by twisting the cheesecloth. Discard the pulp and measure the juice into saucepan. Add 1/2 cup sugar for each cup of juice and cook over medium heat, stirring until sugar is dissolved. Bring to a boil and cook 2 minutes. Chill and pour into covered jar. Store in refrigerator. Add two tablespoons to each glass of prepared iced tea or coffee. Stir well.

Fresh Blueberry Pancake Syrup

Tuesday, September 22nd, 2009

Fresh Blueberry Pancake Syrup

1 pint (or two cups) fresh blueberries
1 cup sugar
1 teaspoon vanilla
1/4 cup water

Place all ingredients in a saucepan. Cook over medium heat and stir to dissolve the sugar. Allow it to cook for 12-15 minutes and give the berries a little smash with your wooden spoon to break them up into the syrup. This syrup can be served warm over The Best Waffles Ever or you can serve the syrup cooled.