Mama Jenn
Tuesday, March 12, 2013
Review of Time4Learning- Coming Soon!
Mama Jenn
Tuesday, January 29, 2013
What on earth is a PB? Is Jenn in L-O-V-E?
Thursday, November 8, 2012
Weekly Menu for: November 5-11, 2012
Cranberry Crumble Bars
Raisin Bread Apple Crisp
Amish Baked Oatmeal
Lunch
Blue Corn Tortilla Chips with refried bean and queso dip, baby carrots, grapes
Tortellini with Alfredo Sauce, raisins, apples with peanut butter, brocolli
Cheesy quesadillas with simple salad, grapes, apple slices
Italian Chicken bites, spinach, banana, applesauceSnackBlockbuster Cookies
Popcorn
Pumpkin Fluff with Graham Crackers
Baby Carrots OR broccoli with ranch or honey mustard dip
Dinner
Lasagna
Pizza stuffed Chicken breast, biscuits, and peas
Mashed Potato cakes topped with sour cream, simple salad
Beef and bean tortillas, with choice of toppings (salsa, sour cream, guacamole, cheese, lettuce, chopped tomato)
Chicken, Bacon, Spinach, Tomato, and cheese calzone (using my multi-purpose dough recipe found here)
Breakfast Recipes for: November 5-11, 2012
Raisin Bread Apple Crisp
Found at: Sunmaid Raisins
Serves- 6
6 TBS. melted butter
½ cup packed brown sugar
½ cup chopped nuts
4 slices raisin bread (homemade, or store bought)
3 large Granny Smith apples, peeled and cut into ¼ inch wedges
Directions
Heat oven to 325 degrees.
- Combine butter, brown sugar and nuts.
- Tear raisin bread into ¼ inch to ½ inch pieces.
- Mix torn bread with butter mixture.
- Put cut apples in a 9-inch baking dish, pat bread mixture firmly over apples.
- Bake for 40-45 minutes or until top is golden brown and apples are soft. Serve warm.
Cranberry Crumble Bars
Found at: Martha Stewart Living, Nov. 2012 Issue
Makes- 24 bars
Filling
1 can (14 oz.) whole-berry cranberry sauce
OR
½ cup dried cranberries (7 ½ oz.)
¾ cup granulated sugar
¾ tsp. cornstarch
¾ cup cold water
6 TBS. cranberry juice
Dough
2 sticks unsalted butter, softened, plus more for pan
2 cups all-purpose flour, plus more for pan
1 tsp. baking soda
1 tsp. coarse salt
½ tsp. ground cinnamon
1 ¼ cups packed light-brown sugar
1 large egg, lightly beaten
1 tsp. vanilla
2 cups old-fashioned rolled oats
¼ cup chopped walnuts, toasted (optional)
Directions
Preheat oven to 350 degrees.
(If making your own filling): Pulse cranberries and sugar in a food processor until a coarse paste forms. Transfer to saucepan. Whisk cornstarch into cold water, then add to cranberry mixture, whisking to combine. Stir in juice. Simmer over medium-high heat, stirring occasionally, until mixture thickens and sugar dissolves, about 8 minutes. Remove from heat; let cool completely.
- Butter or spray with cooking spray a 9x13 inch baking pan. Line baking pan with parchment paper, letting 2 long sides overhang edges. Butter parchment, then flour parchment and sides of pan.
- In a large bowl, whisk together flour, baking soda, salt, and cinnamon. Add brown sugar and butter, and stir until well combined. Mix in egg and vanilla, then oats and walnuts.
- Press half of dough mix into pan. Spread cranberry filling evenly over the dough, then crumble remaining dough on top of filling.
- Bake about 40 minutes, or until golden and cooked through.
- Let cool completely in pan on wire rack, about 1 hour, then lift out using parchment.
- Cut into 2 inch squares.
Lunch Recipes for: November 5-11, 2012
Refried Bean/ Queso Dip
1 large can of refried beans (or about 2 cups, if you make your own)
1 jar of your favorite brand of salsa con queso
1 cup sour cream
Put all contents into a saucepan over medium heat. Stir until combined and heated through, about 10 minutes. Serve warm with your choice of tortilla chips, raw veggies, etc.
Italian Chicken Bites
From: My4KiddosCookingandHomeschooling.com
4 Chicken Breast, cut into large chunks
1 ½ cup flour
2 TBS. dried parsley
2 tsp. garlic powder
1 tsp. paprika
½ tsp. salt
½ tsp. black pepper
1 tsp. Italian seasoning
2 eggs
2 TBS. oil
Marinara or Your choice of dipping sauce (ranch, honey mustard, etc.)
- Preheat oven to 350 degrees. Lightly grease cookie sheet with oil.
- In a medium bowl, combine all dry ingredients. Mix well.
- In another bowl, combine chicken chunks and eggs. Make sure each piece is coated with egg.
- Put chicken pieces in flour mix, turning over to coat each side.
- Place on cookie sheet. Cook for about 10 minutes, flip, and cook for another 5- 10 minutes.
- Serve with your choice of dipping sauce. Enjoy!
Dinner Recipes for- November 5-11, 2012
Pizza-Stuffed Chicken Breast
From: Schwan's
Serves 6
6 boneless, skinless chicken breasts
Salt and Pepper
¼ cup Italian Style bread crumbs (find a quick recipe for it here)
Filling
1 cup shredded pizza cheese blend (or ½ cup shredded mozzarella and ½ cup shredded cheddar, parmesan , or Romano cheese)
1 cup pepperoni slices
1 tsp. Italian seasoning
Directions
Preheat oven to 350 degrees.
- Place chicken in a plastic bag or between two layers of plastic wrap. Pound to flatten to 3/8 inches thick OR butterfly chicken breast to make thinner. Put aside.
- Mix Cheese(s) and Italian seasoning in a small bowl.
- Divide filling ingredients in center of each chicken. Put cheese first, pepperoni on top.
- Wrap chicken around filling. Secure with toothpicks, put stuffed chicken in a baking dish.
- Season chicken with salt and pepper. Lightly spray with cooking spray or brush with oil. Sprinkle chicken with breadcrumbs.
- Bake 25-30 minutes, or until cooked through.
Mashed Potato Cakes
From: Schwan's
Serves 4
2 cups cooked mashed potatoes(homemade, or from a box)
2 TBS. vegetable oil
2 TBS. butter
½ cup flour
1 tsp. granulated garlic
Salt and pepper to taste
Directions
- Divide mashed potatoes into 8 portions and form patties.
- Heat oil and butter in a large skillet over medium-high heat.
- Mix together remaining dry ingredients. Place on a large plate.
- Coat patties in dry mixture. Place into skillet and cook 10-12 minutes or until golden brown.
- Turn over and cook 5-7 minutes or until golden brown.
- Optional- serve with a dollop of sour cream, bacon crumbles, and chives.
Meat and Veggies Calzone
Okay, I'll admit. I have no idea of what normally comes inside a calzone. I've never had a "real calzone" before. I made this last week on the grill while our power was out. My original intention was pizza, but I was afraid I was going to burn the bottom(since I've never grilled a pizza before), so I quickly folded it and this is the end result. If it's not a "real calzone", then I'm just going to call it a huge hot pocket, so I don't offend any potential calzone lovers. J
You can also mix and match whatever sounds good or you have available.
Serves 8
2 boneless, skinless chicken breasts, cut into chunks
1-2 TBS. oil
Monterey Chicken Seasoning, to taste
10 slices of bacon, cooked and crumbled
2 cups shredded cheese( I used mozzarella and cheddar)
1 cup spinach leaves, sliced
1 tomato, chopped
1 recipe Multi-purpose dough (found here)
Directions
Preheat oven to 400 degrees.
- Mix chicken cubes, oil, and Monterey chicken seasoning. Cook in a skillet over medium-high heat for about 10 minutes, or until cooked through. Put aside to cool.
- Once chicken in cooled, mix with bacon, cheese, spinach, and tomatoes.
- After multi-purpose dough is done rising, divide into two dough balls. Roll out each dough ball to form a large circle(almost like you're making a pizza).
- On one half of dough, put chicken mixture. Fold and seal closed to form a half circle. Repeat the same process with second piece of dough.
- Put on a baking sheet, bake 15-20 minutes. Remove from oven, allow to cool a few minutes.
- Slice each calzone to 4 pieces, enjoy!
Taco Seasoning Mix
My family loves tacos, but since starting the process of better eating, I've noticed with pre-packaged taco seasoning, I get terrible heartburn. No matter how little or what brand I used, the result was always the same. We started to cut down on our taco eating, but then I bought the Fix-It and Forget It Diabetic Cookbook for my dad when he found out he had diabetes. When he passed due to other health issues a year later, my stepmother gave me back the cookbook, saying she had no need for it. I found this recipe, tried it, and we haven't bought pre-packaged taco seasoning since. It doesn't leave a funky aftertaste in your mouth, and I have yet to get heartburn from it.
Found at- Fix-It and Forget it Diabetic Cookbook
Makes- 3 servings(equivalent to using 3 packets of the store-bought stuff)
6 tsp. chili powder
5 tsp. paprika
4 ½ tsp. cumin
3 tsp. onion powder
1 tsp. garlic powder
2/3 TBS. dry cornstarch
Directions
- Combine all ingredients in bowl. Put in a small Tupperware or ziplock container. Make sure to label it!
- One-third of mix(or, about 7 tsp.) is equivalent to 1 package of purchased taco seasoning mix. To use for cooking, mix 7 tsp. of taco seasoning mix with ¾ cup water and cook until thickened(about 5-10 minutes), and mix with meat of choice.
Snack Recipes for: November 5-11, 2012
Blockbuster Cookies
Found- Family Fun, November 2012 issue
2 ½ cups flour
1 tsp. baking soda
1 tsp. kosher salt
1 cup (2 sticks) butter, at room temperature
1 cup light brown sugar
½ cup sugar
2 eggs
1 TBS. vanilla
1 ½ cups Raisinets
3 cups buttered and salted popcorn (store-bought or homemade)
Directions
Preheat oven to 325 degrees.
- Line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, use a stand or hand mixer on medium speed to cream the butter until it's light and fluffy. Add both sugars and blend until they're well combined.
- Crack one egg into a small bowl. Separate the white from the yolk of the second egg, and add the yolk to the first egg. Discard the white or reserve for another recipe. Add the eggs and vanilla to the butter mixture and blend on medium-high until they're fully incorporated.
- Add the flour mixture to the wet mixture in three batches, blending well after each addition.
- With a spatula, stir in the Raisinets, and then gently fold in the popcorn.
- Form dough into medium-sized mounds (about 2 TBS. each), and put nine of them staggered, on each baking sheet. Bake the cookies until golden brown, about 14 minutes, turning the pans halfway through. Transfer the cookies to a rack to cool. Repeat the step to bake the remaining dough. Serve.
Pumpkin Fluff
1 recipe Vanilla Whipped Cream (see recipe, below)
1(5 oz. pkg. vanilla pudding mix (or 1-8 oz. container of pre-made pudding, store bought or homemade)
1(15 oz.) can pureed pumpkin
1 tsp. pumpkin pie spice
In a large bowl, mix pudding mix, pumpkin, and pumpkin pie spice. Fold in vanilla whipped cream. Chill in fridge until ready to serve. Goes great with graham crackers or ginger snaps.
Vanilla whipped Cream
Found- From McCormick
1 cup heavy cream
¼ cup confectioners' sugar
1 tsp. vanilla extract
Beat all ingredients together in medium bowl with electric mixer on high speed until stiff peaks form.