Archive | cranberries RSS feed for this section

Two weeks of meals before the holiday rush

4 Dec

It’s hard to believe, but it’s the first week of December already. There are exactly three weeks until Christmas. Although I’ve been behind in posting some weekly menus, I thought that now might be a good time to provide some meal inspiration as a way to get us through the next three weeks. I also know that in the next two weeks or so, my posts will be filled with Christmas cookie recipes, and although we’d like to just eat those for dinner, most nights we can’t.

This was one we hadn’t had in a while and we devoured it. Not a morsel left.

Below are some meal options to get you through the next few weeks, with links included for every single one, not necessarily even in the order we’ve had them on our menu but more of a list of our past weeks’ “best of” meals that will let you peruse and choose what works for you in any given week.

TWO WEEKS OF MEALS

  1. Taco Bake
  2. Chicken, Broccoli, Cauliflower Casserole
  3. Kielbasa and Cabbage
  4. Parmesan Chicken Cutlets
  5. Instant Pot Chicken Marsala
  6. Beef and Broccoli
  7. Turkey Meatloaf Burgers
  8. Sweet and sour meatballs

    One of my favorite fall meals ever: Cranberry Chicken

  9. Shepherd’s Pie
  10. Instant Pot Macaroni and Cheese
  11. Chicken with White Wine and Mushrooms
  12. Cranberry Chicken
  13. Steak Lettuce Tacos
  14. Pork Tenderloin (instead of brisket) with applesauce and potato pancakes

Pumpkin Palooza Recipe of the Day: Pumpkin Cranberry Bread

21 Nov

Done….

Originally posted on November 14, 2011

The recipe I’m sharing today is one of my favorite Thanksgiving recipes. Each year this is what we have for breakfast on Thanksgiving morning, and we grill it, which is superb! The kids all watch the Macy’s Thanksgiving Parade while they eat their grilled bread. I also usually make mini loaves of this to give the individual teachers as a gift, as well as two loaves to put in the faculty rooms at the kids’ school and my husband’s school as a thank you to everyone. Last year I think I tripled the recipe, if I remember correctly and had to mix it in a huge stock pot. Not sure what my plan of attack will be this year, but I have already stocked up on my cranberries and my pumpkin!

Enjoy!

PUMPKIN CRANBERRY BREAD

INGREDIENTS

2 cups pumpkin puree (1 can of One Pie Pumpkin = 2 cups)
2 cups granulated sugar
1/2 cup water
4 eggs, large
1/2 cup Canola or Vegetable oil
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
12 ounce package of fresh or frozen cranberries

DIRECTIONS:

Preheat oven to 350 degrees. Grease loaf pan(s). You can either use two large loaf pans or 3 mini loaf pans.

Beat together pumpkin, sugar, water, eggs and oil.

Sift in remaining ingredients except cranberries. Mix just until smooth.

Gently fold in cranberries.

Pour into loaf pan(s) and spread evenly.

Bake in the center of oven for 60 – 70 minutes for large loaves, less time (40-50 minutes) for smaller loaves or until toothpick or cake tester comes out clean. Do not overbake or bread will be dry.

Cool in pan on a rack for 10 – 15 minutes. Turn bread(s) out onto rack and finish cooling.

Bread may be made in advance, covered and chilled for up to four days.(When I make two loaves for us I often save one to eat and keep one to freeze to eat at a later date.)

Fun Friday: Three ingredient cookies

10 Mar

I added a fourth ingredient…can you guess what it is?

Good morning and TGIF!

Happy Friday to you all. It’s been a little bit since I did a Fun Friday post, so I thought I’d share a fun one with you this week.

My whole “after school snack” routine has gotten a bit derailed lately, mostly because many days no one is coming right home after school, which makes me really the only one who is home and hungry and means I’m always throwing an extra snack into everyone’s backpack to get them through the day. They eat lunch so early in the morning at school that they are starving by 3:00.

Additionally, since my youngest has had to go gluten free a little more than a year ago, one of the things she often takes for lunch is muffins (gluten free, obviously). That knocks off a good 3/4 of my go-to after school snack ideas. I love muffins and I loved making them to eat after school because then we have them for breakfast the next day, if there are any left. Now, out of convenience, I buy six packs of freshly made muffins, four varieties at a time every couple of weeks, at our local gluten free bakery, A&J’s, and I freeze them. By the time she eats lunch they have thawed.

I try to make my snacks healthy as often as I can, and so in going gluten free, I’ve relied on many dips (like this one from 2012 or this one from 2013), cheese and apples, fruit platters and the like. However, I did find a go-to cookie recipe that is fast, easy, healthy and gluten free, as long as you have gluten free oats, which I always do (thanks Bob’s Red Mill!). I have seen this recipe on several sites, and the one I am sharing today is from Recipe Diaries. I have seen versions of these cooked in the oven and I have even seen some that are microwaved. I have only ever cooked mine in the oven.

This week when I made these, I used 3 bananas and 1 1/2 cups of oats to make more cookies. I am also partial to Craisins over raisins, so I used a box of Craisins that is the lunchbox snack size (mostly because that’s what I had on hand) and it was the perfect amount. I’m also VERY partial to chocolate chips, so I threw some of those in too. In the past I have subbed dried pomegranates for the fruit and they were tasty too. Almost anything goes.

I have always tried to make my kids aware of serving sizes when it comes to food, and they always ask me how many or how much of something they are allowed to have, especially when it comes to something like muffins or cookies. With these, it’s nice to know that although they still can’t have an unlimited amount, at least the ones they are having are really pretty healthy, overall. They make a great snack and they satisfy my craving for a little something sweet.

I encourage you to try out the recipe at Recipe Diaries, and have a great weekend!

Pumpkin Palooza Recipe of the Day: Cranberry Pie

21 Nov

My Thanksgiving Day Cranberry Pie

Each year for Thanksgiving we go to my aunt and uncle’s for a huge family Thanksgiving dinner. Thanksgiving is one of my favorite holidays because of all the food with none of the stress of buying gifts. I especially like it because we have A TON of desserts, homemade pies and desserts of every flavor in the world it seems. In the past I’ve been assigned a pumpkin pie, a squash pie or an apple pie. Last year though, I was given the choice to bring whatever I wanted. I decided to walk on the wild side as they say, and try something new. I saw this in a magazine last fall and I was determined to try it out. It was delicious and I’ll be making it again this year.

At the time I could not remember where I had found the recipe, but I believed that I had ripped the recipe out of Country Living . The author of the recipe is Chef Joan E. Aller, author of Cider Beans, Wild Greens and Dandelion Jelly.

CRANBERRY PIE

Makes 1 pie  (8 servings)

Working time 15 minutes

Total time 1 hr 5 minutes

INGREDIENTS

1 nine inch pie crust

1 1/2 cups fresh cranberries  (1 twelve ounce bag)

1 cup sugar (divided 2/3 cup  and 1/3 cup)

1 heaping Tablespoon all purpose flour

1 egg white

1 cup heavy whipping cream

DIRECTIONS

1) Preheat oven to 425 degrees. Roll out piecrust and arrange in a 9″ pie pan.

2) Pour cranberries into crust to form a thick layer.

3) In a medium bowl, sift together 2/3 cup sugar and flour.

4) In a separate bowl beat egg white until stiff peaks form. Then fold into flour mixture. Slowy stir in cream until combined.

5) Cover cranberries with remaining 1/3 cup sugare and then pour cream  mixture on top.

6) Bake pie for about 10 minutes.  Then lower oven to 350 degrees and bake for about 40 minutes more.

7) Let pie cool completely before serving.

Two weeks of meals and a new recipe for you

12 Oct
One of my favorite fall meals ever: Cranberry Chicken

One of my favorite fall meals ever: Cranberry Chicken

Happy Wednesday everyone!

There is a crisp feeling in the air these days and just the other night, I did it: I turned on the heat in the house.

With the change in season comes some meals on our bi-weekly menu that we don’t make really any other time of the year. We all get excited when we see the reappearance of those menu items.

Without further ado, here is our list for the current two weeks of meals. I hope that you’ll find something on this list that inspires you too!

TWO WEEKS OF MEALS

Monday: Whole chicken (this was a carryover from last time, we never got to have it during that two week cycle.)

Tuesday: National Taco Day, so……tacos

Wednesday: Pasta de Peche (this is an old Italian egg drop soup kind of pasta recipe. It reminds me of my childhood but it’s actually a recipe my daughter brought home from her friend’s house and it is her grandmother’s recipe. It is so simple, so here it is as we make it for a family of four, and then we make smaller version for one gluten free:

PASTENA OR PECE de PEPE:
16 oz. box of pasta, 4 scrambled eggs, 4 cubes of chicken bouillon, drizzle of olive oil

Boil the pasta as usual. When it is done, drain the water but do not take the pasta out of the pan. Leave a small amount of water in the bottom. Shut the heat off and add in beaten egg with a little olive oil. Stir into pasta. Add in (Herbox) bouillon. Stir until egg has cooked. Add a butter, salt and pepper to taste.    (For the gluten free version the box of pasta is 8.8 oz, so we use 2 eggs and 2 bouillon cubes.)

Thursday: Steaks

Friday: out to dinner

1Saturday: DIY tortilla pizzas (corn tortillas for gluten free)

Sunday: Pork Chops

Monday: Cranberry Chicken

Tuesday: Grilled chicken with melted cheese and avocado

Wednesday: Pasta with zucchini rounds parmesan (This is a new recipe, I will let you know how it goes!)

Thursday: Chicken wings and legs

Friday: Hamburgers, chicken burgers and hot dogs

 

My new favorite pan with my forever favorite recipe

25 Apr
These granola bars were the best ones I'd ever made, thanks to my new pan.

These granola bars were the best ones I’d ever made, thanks to my new pan.

Good morning!

It’s been a very long time since I did a blog post! An entire month! I don’t think I’ve ever gone this long between posts before, but it’s just been a very busy time here. We have had some work being done in the house since February, regular work, school and activities going on, and even a little computer virus thrown in there on my work computer for good measure.

Through it all, we’ve been plugging along and I even had the opportunity to finally try out a new pan that I’d received after my January virtual Pampered Chef party. It was my last tool that I had yet to open, and when I finally did, I fell in love. Again. Pampered Chef is just the best.

The new pan is their Brownie Pan, and it’s one I’d always thought about getting but never had. I’d heard that there were so many things you could do with it. With 12 spots, it creates 12 corner piece brownies, but it also can create anything you’d like portioned out into individual portions from Shepherd’s Pie, to muffins, to lasagna, to really anything at all. No matter what I’m making, I always love the corner pieces and even my mom will save them for me when she bakes, so this pan really appealed to me.

I loved the perfect portioning, and I loved that every piece was a corner piece.

I loved the perfect portioning, and I loved that every piece was a corner piece.

For my first time I decided to try one of our favorite recipes I’ve been making as an after school snack for years: homemade granola bars. I had originally posted it here in 2012 but I hadn’t made them in a little while. I knew the kids would be excited and as soon as they walked in the door, they’d know what was on tap for snack. I chose to make the chocolate version, which always gets rave reviews.

The granola bars were even more of a hit than usual! They came out evenly portioned and evenly cooked, and by far were the best I’d ever made. They were also gluten free because I used gluten free oats. I promised that I’d make a double batch the next time, which is going to be sooner than later, for sure. Normally I like to make enough to have leftovers for lunchbag snacks, but these went so quickly, they didn’t seem to last very long at all.

You can order the pan here through my consultant Marcia’s website if you’d like to give it a try! I’d love to know if you already have the pan and if so, you can write your favorite thing to bake in it, other than brownies, in the comment section below.

Have a great week!

 

 

Two weeks of meals

5 Feb
menu clip art

Ready for another two weeks of dinners?

It’s the end of another week, and it’s pay day, so that means it’s time for our family to plan another two weeks of meals! We had a successful two weeks of meal planning, so I thought I’d share the meal plan that we just finished. Maybe it will provide you with some inspiration for your own meal planning! Our meals incorporate our dietary needs and I’ve indicated any place where we’ve had to make adjustments. I have also linked over to the recipes if I have previously posted them on the blog before.

Sunday: Marinated pork tenderloin, homemade applesauce, potatoes and corn.

Monday: Hot dogs and hamburgers, french fries, veggies.

Tuesday: Taco Bake

Wednesday: Cranberry Chicken

Thursday: Chicken Marsala (We used a new gluten free chicken recipe from the Gluten Free Bible cookbook and cornstarch in our sauce instead of flour.)

Friday: Pizza (using a frozen gluten free pizza from Trader Joes for one of the pizzas)

1Saturday:  Tacos (using gluten free corn tortillas)

Sunday: Lasagna (we made one large regular, and one small gluten free, and wrapped the leftover gluten free in individual portions for the freezer.)

Monday: Paninis (We used gluten free bread for one sandwich.)

Tuesday: Whole chicken microwaved in the Pampered Chef Deep Dish Baker, mashed potatoes, vegetables.

Wednesday: Stir Fry (chicken, broccoli, snap peas, carrots, zucchini) over white rice

Thursday: Homemade chicken pot pie using the leftover chicken from Tuesday plus the rest of the mashed potatoes. (We bought a miniature gluten free chicken pot pie for one serving.)

Friday: Leftovers (stir fry, pot pie, lasagna)

 

2*As an added bonus for you this week, here is the recipe for the Parmesan-crusted chicken from the Gluten Free Bible which is mentioned above in the Chicken Marsala recipe.*

Makes four servings

4 boneless skinless chicken breasts

1/4 cup grated Parmesan cheese

1/4 cup gluten free all purpose flour blend

2 tsp. Italian seasoning

1/2 tsp. salt

1/2 tsp. black pepper

2 tablespoons olive oil

Pound chicken to 1/4 inch thickness. Combine cheese, flour blend, Italian seasoning, salt and pepper in large resealable bag. Add one chicken breast at a time, shake to coat evenly. heat oil in large nonstick skillet over medium heat. Cook chicken in single layer four to five minutes per side or until golden brown and no longer pink.