recipe

Healthy Frozen treats!

Abby H.

My kids love popsicles. If given the choice, they’d eat them all day. So I figured, why try to fight it? I’m turning into the skid and embracing their love of frozen food on a stick.

screen-shot-2016-10-04-at-11-54-06-amRecently, I was sent this awesome Lebice Popsicle mold kit. Right now it’s on sale for about $8.00. Remember Amazon prices change frequently!

It makes 6 good sized frozen nummies, a stand to keep them upright while they freeze, a collapsible funnel, and a small brush to clean out all the nooks and crannies.

After I washed them, I pulled out the blender and whipped up strawberry banana breakfast popsicles (if they are going to demand popsicles in the morning, might as well make them healthy, right?). I keep over ripe bananas sliced in the freezer in ziploc bags for morning smoothies and protein shakes, as well as whatever berries are in season. I buy them on sale, and freeze them before they go bad. It’s a great way to keep fruit on hand!

Strawberry Banana Popsicles

Makes 6 popsicles

Ingredients

  • 1 1/2 cups Vanilla Greek Yogurt (or use whatever you have onhand, it doesn’t have to be Greek)
  • 1 cup frozen strawberries
  • 1 cup frozen banana slices
  • 1/4 milk

Directions

  1. Set up molds in stand.
  2. Blend all of the ingredients together, until smooth.
  3. Pour mixutre into mold, leaving about a 1/2 inch at the top.
  4. Snap lids/sticks on, stash in freezer for 6-8 hours.
  5. Remove from stand and run molds under warm water to loosen. Pop popsicles out of molds, and enjoy!

I also like making instant pudding (adding in frozen bananas or raspberries) and pouring that into popsicle molds too. That is a sweet and satisfying dessert!

I like that the stick and drip tray are attached and I’m not finding mystery popsicle sticks all over the house. The entire set is very sturdy and  I know we’ll be using it for years to come.

Thanks to Lebice and Tomoson for providing the awesome popsicle mold! I received no financial compensation for this post, and all opinions are my own!

Save with These Make Ahead Breakfasts!

Abby H.3 Comments

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Everyone loves something easy. And I like something healthy too. So when I can find food that’s easy to prep and healthy, I’m in! I love doing breakfast prep once a week. It keeps us out of the drive thru, and that helps our bottom line.

As part of the Pinterest Generation, I’ve seen and tried TONS of make ahead/batch cooked breakfasts. All with little success (not fails, really, but nothing that I’m super excited to try again or share). Here are two favorites at our house:

screen-shot-2016-09-29-at-10-22-04-pmIt seriously doesn’t get any easier!

Ingredients:

  • 2 packages of 8 count Sausage links (I used Farmer John)
  • 2 tubes 8 count biscuit dough (I scored a 2 pack at 99 Cents Only)

Directions:

  1. Cook and drain sausage links per package directions. Set aside.
  2. Preheat the oven to 350 degrees
  3. Open biscuit dough package and roll out biscuits until flat.
  4. Place sausage on flattened biscuit, roll up dough, encasing sausage.
  5. Bake for 12-15 minutes. Remove from oven and cool on wire baking rack.
  6. Once cool, store in zip top bag or container with a snap top lid. Can be stored in the fridge for up to a week, but really, they won’t last that long.

Makes 16 rolls.

Add a cuppa Joe and you’ve got a quick, filling breakfast.

And if you prefer to start your day with fruit and something rich and creamy, check out our parfait recipe (it’s seriously a no-brainer!)
screen-shot-2016-09-29-at-10-39-06-pm Inspired by my love of the McDonald’s parfaits.  I’m serious, since they changed over to Greek yogurt, my mouth waters every time I glance at the Golden Arches. You can make your own at home in just a few minutes!

I make a batch once a week! I use Ball canning jars (like these) that originally had home made jam in them (thanks Mom!), but you can use whatever jars or reusable containers you have on hand.

Ingredients:

  • 2-3 cups frozen fruit- I like berries, but feel free to use whatever is on sale or you have on hand. Skip melon, mango, banana, or pineapple- You may find them frozen, but they won’t taste very good or have a good texture in this recipe.
  • 1 large carton Vanilla Greek Yogurt (it’s about 4 cups)
  • Honey, if desired

Directions:

  1. In each container, pour in 1/4 cup yogurt.
  2. Top yogurt with 1/2 cup frozen fruit.
  3. Repeat layer of 1/4 cup yogurt. Drizzle with honey, if desired.
  4. place a few pieces of fruit on top, gently pressing down into the yogurt if needed.
  5. Screw on lid and refrigerate.

Makes 6-8, depending on sizes of jar and type of fruit used. If you need “crunchies” on your parfait, individually portion out 1 cup of cereal and stash them in the cupboard. I use the snack sized bags like these and portion out cereal, then put the portions in a tub like this one. It lives on the counter. No more cereal mysteriously being eaten in one sitting. Really, who is going to open a bunch of little bags into a big bowl and pig out?

Another tip I have for you is: Set up your coffee maker before you go to bed. For those with a classic coffee maker, it’ll just be a quick flip of the switch to get your coffee fix. We have two French Presses, I set them up at night, one I fill with cool water and steep over night to make iced coffee in the morning for myself. I prep the other with grounds and fill the Tea Kettle for a hot pot in the AM for the Mister.

I turn on the stove in the AM and in less than 10 minutes, he has a steaming cuppa Joe and I am already on my second iced coffee!

 

Talk back: What is your go-to frugal breakfast?

Recipe: Crockpot Shredded Chicken

Abby H.1 Comment

Screen Shot 2016-09-02 at 1.51.25 PMThis is a total time saver! I do this twice a month. It really saves time when it’s time to cook dinner. And on those days when you are just going going going, it’s nice to know that you’ve got something easy and tasty waiting for you!

It’s so easy, All you need is a crockpot, a food scale, and two forks!

Ingredients:

  • 3 lbs of chicken, whatever is on sale (I used chicken breasts- bone-in with skin)
  • 1 c. broth or water
  • Seasoning to taste- I use a little dehydrated onion ( I like this one from Penzey’s), a little garlic powder, and a little pepper.

Directions:

  1. Cook in the crockpot on low 6-8 hours. Allow to cool.
  2. Shred it with a fork (removing bones and skin).
  3. Grab ziploc bags (I like the snack size ones), our Digital Kitchen Scale, and a glass bowl. I use a measuring cup to scoop the meat (and juices) into the glass bowl, but I am measuring by weight.  The measuring cup is just my scooping tool of choice.
  4. Place the glass bowl on the scale, then turn the scale on- I only want to weight the food, not the glass bowl.
  5. After I weigh the chicken (into 4 ounce portions), I pour it into a snack size ziploc bag, seal it (and squeeze out the air), and put them in the freezer.

Screen Shot 2016-09-02 at 1.55.43 PM Screen Shot 2016-09-02 at 1.55.58 PMThen when it’s time to make quesadillas, chef salad, or pretty much any time we want chicken (Hubs like to top his frozen entrees, like this one with a little bit of chicken for added protein), just grab a bag and defrost it in the microwave!

Frequently, I’ll get a larger Ziploc bag and measure out 2 cups- this is just enough for a casserole. Just defrost, mix in the other ingredients and cook!

I also like to make and portion out ground turkey cooked with black beans and fajita blend frozen veggies flavored with Taco Seasoning. It’s great on salads, quesadillas, or in chicken broth for a quick tortilla soup!

 

Frugal Recipe: Bachelor Mousse

Abby H.2 Comments

This is a family fav, and it’s super easy to make. So easy, in fact, even kids can help with this recipe!
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It’s only three easy to get ingredients!

  • 1 Large Box Pudding (any flavor and brand, but I prefer Jello Brand Chocolate or Chocolate Fudge)
  • 1 1/2 cups cold dairy milk (use of soy or non-dairy milk means the pudding won’t set)
  • 1 large tub of whipped topping (aka cool whip)

Directions:

  1. In a large mixing bowl, mix milk and pudding until thick, about 2 minutes.
  2. Spoon whipped topping into pudding mixture, and fold together gently until combined.
  3. Pour mixture into container with lid. Chill in fridge for 2-3 hours before serving.

This is great poured into a graham cracker curst, or served with fresh fruit! This serves about 6-8 dessert sized portions, and you can make this entire dessert for less than $5!

This is def. a kid-approved dessert. Both of our kids devour this stuff!!

 

Tasty Chewy Brown Sugar Oatmeal Cookies!

Abby H.2 Comments

Screen Shot 2016-05-31 at 6.11.51 PMDuring a recent pantry clean out, I discovered 3 pounds of brown sugar.

So, I unleashed my google fu to find a recipe to use some of it up. I discovered this recipe from The Pioneer Woman, but it didn’t quite meet our needs (aka what was in the kitchen). So with some changes, I whipped up a batch of chewy, yummy, spiced oatmeal cookies that are sure to please even the finickiest cookie monster!

 

I had to make 3 batches because they just kept disappearing!

Spiced Brown Sugar Oatmeal Cookies (Adapted from this recipe )

Ingredients

  • 1/2 cup (1 stick) Salted Butter, Softened
  • ½ cup coconut oil, room temperature
  • 1/2 Cups (packed) Brown Sugar
  • 1/2 cup white sugar
  • 2 teaspoons Vanilla Extract
  • 2 whole Eggs
  • 1-1/2 cup All-purpose Flour
  • 1 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 2 teaspoons each: Cinnamon, allspice, ground ginger, nutmeg
  • 3 cups Old Fashioned Oats

Preparation

Preheat the oven to 350 F.

Beat together the butter, coconut oil, and sugars until fluffy. Beat in vanilla and eggs.

Mix together the flour, salt, baking soda, and spices in a separate bowl. Add it into the wet ingredients, mixing it until just combined. Mix in the oats until just combined. Don’t overmix!

Drop scoops/spoonfuls of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy.  These cookies spread when you bake them, so make sure to give them room to grow!

Let them cool slight on the pan after removing from the oven, then transfer the cookies.

Makes 24-36 cookies (depending on the size cookie you make)

 

Easy One Pot Meal: Salsa Chicken

Abby H.3 Comments

01128This is one of the most popular recipes that I’ve ever cooked! It is a family favorite and is very popular for meal trains and freezer meal swaps!

I’m constantly tweaking and improving my recipe, so I wanted to share this recipe with you. I cook this all day in the crockpot and it makes the house smell sooooo good!

Ingredients:

  • 1-2 lbs of frozen boneless skinless chicken breasts (rule of thumb for this recipe 1/4 lb of meat per person, plus an extra 1/4 lb of meat for leftovers or seconds)
  • 3 cups of your favorite salsa
  • 1 bag frozen tri colored peppers and onions

Optional ingredients:

  • 1/2c. chicken broth
  • 1 cup rice or 1/2 cup quinoa
  • 1/2 C shredded cheese

Directions:

  1. In a crockpot, place the first four ingredients.
  2. Cook on low for 6-8 hours.
  3. (If you opt to add the last two ingredients) About an hour before serving add rice or quinoa to the crockpot along with the broth and turn crockpot up to medium or high. Meal is done once grain is done to your liking.
  4. Stir before serving.
  5. Ladle into bowls.
  6. Top with cheese (optional, but tasty) and serve.

Makes 6-8 servings. Sometimes I turn leftovers into quesadillas, or add more broth and some C&W Southwest veggie blend and it transforms into a hearty soup! It’s so versatile and easy to make!

Recipe: Honey Lemon Ginger Syrup

Abby H.1 Comment

P1050863I’m no doctor, but I do know that when we don’t feel good, nothing is more soothing than lemon and honey.

IMG_3602I recently made a very soothing syrup, and I had to share it with you. I put 1/3 cup of the syrup in the bottom of a coffee mug and pour boiling water over it. I have been drinking a mug full twice a day.

It’s quick and easy to make!

Ingredients:

  • 2 C honey (real honey, none of that honey flavored syrup junk!)
  • Juice of 10-12 lemons (reserve two lemons and chop them up)
  • A Thumb sized knob of ginger, peeled and sliced

Directions:

  1. In a saucepan, combine the honey, juice, and ginger.
  2. In a jar with a screw on lid, pack in reserved chopped up lemon pieces.
  3. Cook on low for about 20 minutes. Do Not boil!
  4. Pour honey mixture over lemons.
  5. Screw lid on and let sit on counter until it reaches room temperature.
  6. Store in the fridge.
IMG_3603
Waiting for yummy syrup!
IMG_3601
Hunks of ginger

If you’re looking for the science behind all of this, Lemons contain a lot of vitamin C! Honey is very soothing and coats a sore throat. Remember that honey should not be consumed by anyone under 12 months of age. And ginger contains anti-oxidants.

Protein Shake Recipes!

Abby H.12 Comments

DSC_0824For some of us, our New Year’s Resolution to lose weight has already started to peter off. NOT ME! I’ve got 40-ish lbs to drop to get back down to my pre-bitty Bird weight. I’m using protein shakes to help me.

A few years ago hubs and I did Sharp Weight Management to lose weight and to this day, we still use the protein shakes that are part of their program. HMR shakes are tasty and have a good amount of protein and other nutrients. All of the recipes below use HMR shakes, but you can use whatever kind of protein powder you like best (everyone has their favorite!).

I usually start my day with a coffee based shake!

Hazelnut Mocha: Mix Chocolate protein powder with  tablespoon sugar free chocolate pudding powder, 1 tablespoon Cocoa powder, 2 tablespoons Sugar Free Torani Hazelnut syrup, and 12-20 ounces of strong, hot coffee, When blending hot drinks in the blender make sure to vent the lid or it might pop off! To do this cold, use cold coffee and add 8-10 ice cubes.

Cinnamon Dulce Latte: The same drink at Starbucks (made with Fat Free milk and without whipped cream) has 210 Calories. With my version, you save 40 calories, and score at least 10 more grams of protein- this will vary for you, depending on how many grams of protein your protein shake has. Mix vanilla protein powder with 12-20 ounces of hot coffee (I like a larger drink, so I add more coffee), 2 tablespoons of Torani Syrup Brown Sugar Cinnamon (sugar free), a dash of cinnamon.  When blending hot drinks in the blender make sure to vent the lid or it might pop off! To do this cold, use cold coffee and add 8-10 ice cubes.

Frappacino: If you have leftover coffee after making your morning pot, don’t throw it away, put it in the fridge and make yourself a blended frozen protein shake. They will taste just like a frappacino, but with a lot less calories.  The average ice blended drink from a coffee shop has 300 calories!

The basic Frap recipe is as follows:

  • Protein Powder (the amount indicated on your package for 1 serving)
  • 12-20 oz cold coffee
  • 8-10 ice cubes (add more if you want it more icy)

Add in any of the following:

  • 2 tablespoons of your favorite sugar free syrup
  • 1 tablespoon Cocoa Powder, Ovaltine, Sugar Free Pudding powder (your choice of flavors)
  • Use  Walden Farms Calorie Free Chocolate Syrup (or one of their other ice cream syrups- they make caramel and strawberry too) as a drizzle inside the cup and on top to make your drink with more of a Coffee House Flair without adding any calories!

Here are a few more of our favorite shakes. When we did the Weight management program through Sharp, we drank 6-8 a day, so creativity was the key to keep us from becoming bored and deviating from the program. (AKA cheating) These days, I use these shakes as a swap for a higher calorie dessert most of the time. That way my sweet tooth is happy, and I’m consuming WAAAY less calories!

As a note, I usually use a lot more ice to make it more “ice cream-y” and less like a chocolate milk.

Cherry Cheesecake shake: 1 pouch vanilla HMR shake, 6 oz cold water, 6-8 ice cubes, 1 tsp. sugar free cheesecake flavored powdered pudding, 3 pumps (roughly 3 tablespoons) sugar free black cherry Torani Syrup. You can substitute Strawberry syrup in place of the black cherry.

50/50 Bar Shake: 1 pouch vanilla HMR shake, 6 oz cold water, 6-8 ice cubes, 1 tsp. sugar free vanilla flavored powdered pudding, 3 pumps (roughly 3 tablespoons) sugar free orange Torani Syrup.

Eggnog shake:  1 pouch vanilla HMR shake, 6 oz cold water, 6-8 ice cubes, 1 tsp. sugar free cheesecake flavored powdered pudding, 1tsp. rum extract, sprinkle/dash of grated nutmeg. (Mr. C had this on X-mas eve and it was FABU!)

Lemon/Raspberry Shake: 1 pouch vanilla HMR shake, 6 oz cold water, 6-8 ice cubes, 1 tsp. sugar free lemon flavored powdered pudding, 3 pumps (roughly 3 tablespoons) sugar free Raspberry Torani Syrup.

Peanut Butter Cup Shake: 1 pouch chocolate HMR shake, 6 oz cold water, 6-8 ice cubes, 1 tsp. sugar free chocolate flavored powdered pudding, 2 tablespoons of PB2 powder.

Almond Joy Shake: 1 pouch chocolate HMR shake, 6 oz cold water, 6-8 ice cubes, 1 tsp. sugar free chocolate flavored powdered pudding,2 pumps (roughly 2 tablespoons) sugar free Almond Torani Syrup, and 2 pumps (roughly 2 tablespoons) sugar free coconut Torani Syrup . You can use 1 tsp. Almond extract if you prefer in lieu of the almond syrup.

Mounds Shake: 1 pouch chocolate HMR shake, 6 oz cold water, 6-8 ice cubes, 1 tsp. sugar free chocolate flavored powdered pudding,3 pumps (roughly 3 tablespoons)  sugar free coconut Torani Syrup .

Milky Way Shake: 1 pouch chocolate HMR shake, 6 oz cold water, 6-8 ice cubes, 1 tsp. sugar free butterscotch flavored powdered pudding.  To make a snickers shake, add 1-2 Tablespoons of PB2.

Butterfinger: Mix chocolate protein powder with 1 tablespoon PB2 Powdered Peanut Butter, 1 tablespoon sugar free butterscotch pudding powder, 1 tablespoon Cocoa powder, 8-10 ounces of cold water and 8-10 ice cubes. Blend on high until the ice cubes are incorporated.

Mud Pie: Mix chocolate protein powder with 1 tablespoon sugar free chocolate pudding powder, 1 tablespoon Cocoa powder, 1 tablespoon Ovaltine, 8-10 ounces of cold strong coffee and 8-10 ice cubes. Blend on high until the ice cubes are incorporated.

Chocolate Malt:  MIx chocolate protein powder with 1 tablespoon sugar free chocolate pudding powder,  1 tablespoon Ovaltine (choose the malted variety- it’s in the yellow package), 8-10 ounces of cold water and 8-10 ice cubes. Blend on high until the ice cubes are incorporated.

PB&J: Mix vanilla protein powder with 2 tablespoons PB2 Powdered Peanut Butter, 2 pumps of your favorite fruit flavored Torani Syrup (strawberry, grape, raspberry are just a few), and 8-10 ounces of cold water and 8-10 ice cubes. Blend on high until the ice cubes are incorporated. Tastes just like a PB&J!

Later in the week, I’ll be posting my home made protein bar recipe and an oatmeal protein muffin recipe- perfect for keeping you on track!

DIY Frozen Pizzas!

Abby H.8 Comments

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IMG_2937
A cheese pizza baking away (and a calzone)!

We love Pizza. Probably too much. About 6 months ago, hubs bought How to Cook Everything: 2,000 Simple Recipes for Great Food,10th Anniversary Edition by Mark Bittman. It’s amazing. We’ve cooked a lot of stuff out of it, but the best is probably the pizza crust recipe.

It’s easy -only three ingredients, but I usually add a few extra!  You can make a few batches, put a ball of dough in the freezer, and save it for when you want pizza, but are feeling lazy. OR- You can make a couple frozen pizzas (which I do once a month), and when you are feeling really lazy, you’ll have no need to call Noid or Cesar (wow, both of those totally date me, right?)

DIY Frozen Pizza

Makes 1 pizza

Crust (recipe adapted from Mark Bittman’s):

  • 3 c flour, plus extra for kneading
  • 2 t. yeast
  • 1 c. very warm water (90-100 degrees)
  • 2 T parmesan cheese (it’s ok to use the Kraft in a green canister stuff)-OMIT IF YOU ARE VEGAN!
  • 1 T Olive Oil
  • dash salt
  • dash pepper

 

Directions:

  1. Preheat oven to 450 degrees.
  2. Mix all of the ingredients together until a soft sticky dough ball forms.
  3. Turn out onto a floured board or counter top and knead briefly.
  4. smooth a round ball of dough into a clean bowl. Cover bowl with a cool, damp cloth and allow to rise someplace undisturbed for 1 hour.
  5. After an hour, punch the dough, and turn out onto a floured board or counter top and knead for 2-3 minutes. At this time, you can roll the dough out and move onto the next step, or you can do a secondary rise (makes the crust extra crispy and chewy). If you elect to do a second rise, repeat step 3 and 4.
  6. After dough is rolled out to your preferred size and shape, lift into well greased cookie sheet or pizza pan. pierce the crust with a fork several times. This keeps the crust from getting weird bumps and lumps during the par-baking.
  7. Par-bake crust for 3-5 minutes. Allow crust to cool completely.

Now that you have cooled par-baked crust, it’s time to get topping! Transfer the pizza to a large piece of aluminum foil.

  • 1 cup or so of sauce, your choice
  • 1-2 c. cheese
  • Assorted toppings (precooked meats, veggies, fruit, herbs, etc)

Top the pizza as you like,, wrap the foil around the pizza, loosely around the top of the pizza so you don’t squash the toppings. Place in a large freezer zip top bag (don’t forget to label what kind of pizza it is) and freeze. pizzas should freeze at least 24 hours before cooking.

To heat, bake pizzas at 450 degrees for 8-10 minutes

IMG_2938Some of our favorite pizzas include:

  • Gyro (Sprouts sells it wit hthe pre-sliced deli meat!), feta, and spinach
  • Caramelized onions and peppers and sliced meatballs with cheese
  • whatever veggies we have in the house (broccoli, spinach, onions, peppers) topped  with cheese
  • chicken, bacon, and pepper jack cheese

 

You can substitute in whatever your fav crust is, whatever sauce, cheese, and toppings you like! And because the pizzas are room temp/cooled when you top them, it’s a great opportunity for kids to help assemble pizzas. These pizzas are a frugal way to have a yummy dinner- Each pizza costs about $3.00 and feeds the three of us!

 

 

Healthy Recipe: Pumpkin Protein Shake!

Abby H.

DSCN0612

We drink a lot of protein shakes. I have 1-2 a day. They help me stay full and keep me out of the fridge, and they give me the energy I need to wrangle the munchkins.

This is an easy, yummy recipe- especially if you like pumpkin!

Pumpkin Protein Shake

Makes 1 shake

Ingredients:

  • 1 scoop or pouch vanilla protein powder/protein shake (we use HMR 120)
  • 1 cup canned pumpkin (not the canned pumkpin pie filling, but the plain canned pumpkin)
  • 1/2 cup water (You can add up to an additional 1/2 c. if you want your shake thinner)
  • 1/2 cup ice cubes (You can add more if you like your shake thicker)
  • 2 T. sugar free butterscotch pudding powder
  • 1 T. sugar free vanilla syrup (like Torani)
  • cinnamon & nutmeg to taste

Directions:

  1. Place all ingredients in blender or magic bullet and blend for 1-2 minutes, or until all ingredients are blended and ice is broken down.
  2. Serve immediately.

Modifications:

  • If you do not use protein powder, substitute 1/2 c. fat free plain greek yogurt, and reduce water to 1/3 c.
  • If you are vegan, use soy yogurt (like Silk Brand).
  • If you have an ice cream maker, pour the mixer into the ice cream maker and use machine as directed for yummy pumpkin ice cream!

Calories for base recipe with no modifications: 225 Calories