Monday, December 26, 2011

Recipes. Recipes. Recipes.

Pin It Although I've been slacking on my posts for awhile, I have not been slacking on cooking/baking.  I decided to create a post with just a few of my favorite recipes that I've recently adapted and recreated.  Let me know your thoughts as always!

Adapted from
24 oz. package Green Giant frozen broccoli in cheese sauce
1 package Frozen broccoli (about 5 cups)
1 cup Onion, chopped
3 cups Chicken broth (I made mine with Watkin's Chicken Soup and Gravy Base)
1/2 tsp Garlic powder
1 packet Splenda (or sweetener of choice or you can leave it out)
Salt and pepper to taste

1. Place all ingredients in a large pot and cook over medium-low heat for 45 mintes or so until broccoli is soft.
2. Pour most or all (depending on how chunky you like your soup) into a food processor or blender and puree.  *Be careful when blending hot foods.  Do not put the cover on all the way or you will find yourself with an exploding blender.  You need to allow room for the steam to escape.
3. Add the pureed broccoli soup back into the pot.
4. Serve with a piece of fresh homemade bread.
Makes about 7 servings.
(Note: I didn't measure the exact yield on this recipe, but I think it is about 7 servings around a cup each)

Nutrition Facts:
Calories: 77
Total Fat: 1.3 g
Cholesterol: 0 mg
Sodium: 525 mg
Potassium: 335.9 mg
Total Carbs: 12.2 g
     Dietary Fiber: 3.5 g
     Sugars: 5 g
Protein: 3.4 g
Vitamin A: 1.7%
Vitamin C: 81%
Calcium: 5.4% (Good for cold and flu season!)
Iron: 2%

1/2 cup Quiona, uncooked
1 1/4 cup Water
1/2 tsp Salt
2 cups Frozen stir fry vegetables
1 cup Onion, chopped
1/2 tsp Garlic powder
1/4 tsp Cayanne pepper (or 1 tsp or so Frank's Hot Sauce)
1 Egg
8 oz Chicken breast, cooked and cubed
4 tbsp Soy sauce

1. In a medium pot add together the quinoa, water, and salt.
2. Bring to a boil and reduce heat to low. Cover and let simmer while the quiona absorbs all the water, about 15 minutes.
3. Cook the onion and vegetables in a skiller until tender.
4. Mix in the garlic and cayanne pepper.
5. Add quinoa and egg stiring constantly to distribute evenly until egg is cooked.
6.  Stir in the soy sauce and mix well.
7.  Add in the cubed chicken breast.
Makes 3 servings.  (This could probably feed 4 people, but I like to eat A LOT so it was only 4 servings for me...haha)

Nutrition Facts:
Calories: 278
Total Fat: 5.3 g
     Sat. Fat: 0.3 g
     Mono. Fat: 0.7 g
Cholesterol: 123.3 mg
Sodium: 901.5 mg
Potassium: 238.5 mg
Total Carbs: 31.9 g
     Dietary Fiber: 3.4 g
     Sugars: 6.4 g
Protein: 23.7 g
Vitamin A: 9.3%
Vitamin C: 20.1%
Calcium: 8.7%
Iron: 9.4 %

Adapted from
1 1/2 cup Old fashion rolled oats
1/3 cup Buckwheat or white whole wheat flour
1/2 cup Brown sugar (Could probably be subed with honey or agave; just be sure to reduce the amount of liquid a little)
2-3 tsp Cinnamon
1/2 tsp Pumpkin pie spice (or 1/4 tsp nutmeg)
1/4 tsp Salt
1 1/2 cup Water
1/2 cup Buttermilk (Let 1/2 cup skim milk and about a tsp of lemon juice sit for a few minutes)
3 tbsp Unsweetened applesauce
2 Eggs, beaten
2 tsp Vanilla extract
2 Apples, sliced and diced

1. Preheat oven 350 F.
2. Mix oats, flour, sugar, cinnamon, spice, and salt in a large boat until well combined.
3. In another bowl, combine water, buttermilk, applesauce, eggs, and vanilla. Mix well.
4. Slowly add the dry ingredients to the wet.  Stir in apples.
5. Grease a 9x9 baking dish and pour in batter.
6. Bake 45-60 minutes until slightly golden and mostly set up in the middle.
7. Let cool 10-15 minutes before serving.
8. Serve with dream whip or cool whip if desired.
Makes 6 servings.

Nutrition Facts:
*Does not include whipped topping
Calories: 233
Total Fat: 3.3 g
     Sat. Fat: 0.6 g
     Poly. Fat: 0.5 g
     Mono. Fat: 0.5 g
Cholesterol: 67.1 mg
Sodium: 44 mgm
Potassium: 255.6 mg
Total Carbs: 46.2 g
     Dietary Fiber: 4.9 g
     Sugars: 25.3 g (Yes, this is high I know.  It can be easily reduced however by substituting honey or agave or even by simply reducing the amount of sugar.)
Protein: 6.5 g
Vitamin A: 4.9%
Vitamin C: 7.3%
Calcium: 6.6 %
Iron: 11.7%

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