Thursday, September 26, 2013

Refrigerator Pickles

Wow - has it really been since Feb when I last posted a recipe? Amazing how being a SAHM mom, watching another sweet baby two day a week, running a direct selling business and just life in general sweeps your life away before your very own eyes. I have never really intended on keeping this blog for any other reason than to have a way to catalog online my favorite creations and recipes. I reference these pages weekly for meal ideas and instructions for making old favorites. I love when people ask about the recipes and I get to share them, but that is just a fun bonus to my own madness of keeping up with my kitchen.

Last summer when I was pregnant my neighbor brought me some pickles she had made. They were AMAZING! I have made several pickle recipes in my life and they have been very good but these were just too amazing that I had to ask her for the recipe. It is beyond simple and very affordable to make.

Refrigerator Pickles

7 cups sliced cucumbers
1 cup sliced pepper (green, yellow, red or orange)
1 cup sliced onions

Put in dish, sprinkle w/ 1 TBS salt and set in fridge for at least 2 hours - overnight.

Drain but Don't rinse

Add
2 cups sugar
1 cup vinegar
1 tsp celery salt

Mix together and pack in jars.

Keep refrigerated!

Thursday, February 28, 2013

Quinoa

Quinoa Side Dish

Ingredients:

1 TBS butter (earth blance)
1 cup uncooked quinoa
2 cups broth (chk, beef, veg)
2 tsp garlic (I used Tastefully Simple Garlic Garlic)
2 TBS parsley
1/4 tsp salt
1 small onion chopped (Tastefully Simple Onion Onion)
squeeze of lemon

Directions:

* Melt butter in saucepan over med heat, add quinoa and toast until light brown (5 min)
* Stir in broth and boil - reduce to simmer, cover, and cook for 15 minutes or until quinoa is tender
* Toss quinoa with remaining ingredients and serve.


Wednesday, February 27, 2013

The Grocery Store...

I love the Grocery Store. True Story.

Don't be too surprised, after all it fits right in with my career with Tastefully Simple as I love food, cooking and meal planning.

I find it to be kind of a game each month. My husband and I run a tight budget at our house with a new baby, college loans to pay off, etc. I do our entire monthly shopping that feeds the two of us (me: breakfast, lunch, dinner and snacks and husband: lunch and dinner, minus the catered lunches they provide at work and he always eats breakfast there) a day for $140.00 a month. People think I am crazy, don't worry I am! I hope though that it shows you that you can eat healthy on a small budget.

Being dairy free honestly has helped. We don't spend several dollars a month on over priced milk and cheese. However, our yogurt and butter does cost a little more but we view those as more of a treat then staples. Our diet really is more of a meat, veggie and fruit with grains on the side. My view on food is everything in moderation but we don't buy snack foods (chips, candy, etc), frozen processed, or boxed foods. I do make some things homemade; such as hummus with pita chips and carrots or oatmeal peanut butter bars (no flour or sugar!!!).

Today I shopped at our local Sprouts - I can't seem to beat the prices anywhere else when it comes to good quality chicken, fruits, veggies and the bulk section (things like quinoa, millet, couscous, oats, brown rice, beans, spices etc). I don't shop the store for really anything other than those four categories and that works because that is really all we need most of the time. Shopping sales, using coupons, and of course purchasing fruits and veggies during the correct growing season can save you tons of money. Today though I did splurge on a spaghetti squash, it was on sale but still a little pricey but I was just really craving it!

At Sprouts this afternoon they had a great sale on chicken. I am normally really picky about meat but we have always had great luck with the taste and quality of their chicken. So today I paid 1.99/lb and bought 5 lbs. I love the beginning of the month when I buy meat in bulk because it means I can come home and repackage it, marinade it and get it put away for our month of meals. With 5 lbs of chicken I was able to make 7 bags all with different marinades and chopped veggies added in. That way I can just pull out a bag for whatever we are in the mood for and pair it with a salad or some fruit and sometimes a grain if we are in the mood. This meat is great for baking, stir frying and of course grilling; which in Colorado we do year round! I always make plenty of dinner so that we can use the leftovers for our lunches later in the week.

Tastefully Simple offers tons of great marinades and sauces. You can take any of our seasonings and add them to EVOO and they work great. However today I wanted to make a homemade one. Here is the once I picked out - I can't wait to grill up this chicken!

Marinade for Chicken
this makes about 2 cups

Saturday, January 26, 2013

Cinnamon Baked French Toast

Life has been pretty crazy around here with our little girl. I wouldn't trade my life with her for the world but it has been a stressful week with lots going on. I feel behind in every area of life so the way I cope is to bake. I know more dishes to do in the end but always worth the therapy it brings me!

This morning everybody was sleeping but me so I started looking around the kitchen for breakfast ideas. I saw a half of a loaf of almost stale Challah bread on the counter and all I could think of was the words my dear friend Ashley said to me when she dropped a bag of bread off to us a week ago. "The Challah makes great french toast." and DONE!

Cinnamon Baked French Toast

Ingredients:
1/2 loaf Challah Bread - cubed
4 eggs - beaten
1.5 cups Almond Milk
1/2 cup sugar
2 tsp vanilla

Topping -
1/4 cup flour
1/4 cup brown sugar
pinch of salt
2 tsp cinnamon
1/2 stick cold butter - diced

Directions:
Coat a pan with cooking spray and place cubed bread in bottom. Mix together eggs, milk, sugar and vanilla and pour over bread. Let sit for 10 minutes (or overnight in the fridge) to soak. When ready to bake mix topping together (can be premixed and refrigerated as well) and pour on the top. Bake at 350 degrees for 40 minutes. Serve plain or  w/ butter and syrup!

Tuesday, January 22, 2013

No Bake Energy Bites

I found these on Pinterest the other day and made them up real quick for a great breakfast treat. However they are so good we seem to eat them for breakfast and as a dessert!

No Bake Energy Bites

Ingredients:

1 cup oatmeal (dry)
1/2 cup dark chocolate chips
1/2 cup peanut butter
1/2 cup ground flaxseed
1/3 cup agave or honey
1 tsp. vanilla

Directions:

Combine all ingredients and form into balls or squares. Refrigerate to help form shape.