Serves: 1
Ingredients:
1 banana
6 strawberries
3 oz. orange creme yogurt (or whatever amount is less than 10g sugar according to nutrition label)
1/4 cup milk (I used whole milk.)
2 ice cubes
Directions:
Peel and cut banana into chunks about the size of ice cubes. Rinse and hull strawberries. Cut strawberries in half. Put ingredients in a blender and blend until smooth and frothy.
Serves: 12
Ingredients:
1 loaf frozen 100% whole grain bread dough
1 tablespoon unsalted butter
vegetable oil
1-3 lb. boneless turkey breast (I like the brand that’s pre-seasoned and cooks in the bag it’s sealed in.)
1 English cucumber
onion powder, to taste
heavy whipping cream, to taste
4 tablespoons softened, unsalted butter
2 tablespoons honey
Directions:
The night before you are going to make the turkey, put a loaf of frozen bread dough in a covered container in the refrigerator. Two to three hours before eating, melt 1 tablespoon butter. Brush the butter in the muffin cups. Cut the dough into 12 equal pieces. Divide each piece into three pieces. Roll the 36 pieces of dough into balls and put three dough balls into each muffin cup. Brush vegetable oil on a piece of plastic wrap big enough to fit over the muffin tin. Put the oil side down over the muffin tin. Let the dough rise in a warm place. Follow the package directions to cook the turkey. Wash, peel, and slice the cucumber. Season the cucumbers with onion powder. Cover the cucumbers with cream. Stir. Refrigerate until ready to serve. About 20 minutes before the turkey is done, remove the plastic wrap and put the rolls in the oven. Bake until golden brown (mine took about 20 minutes at 375 degrees). Mix the butter and the honey together to spread on the warm, soft rolls. Have with one serving (according to nutrition label) of milk.
Serves: a crowd
Ingredients:
5 1/2 cups organic chicken stock
14 oz. organic boneless skinless chicken breasts
1 cup water
1-6oz. box original recipe long grain and wild rice and the seasoning packet that comes with it (I use this product occasionally even though it contains enriched long grain rice.)
1 cup washed, chopped or grated carrots
1 cup washed, chopped celery
1-8 oz. can diced water chestnuts, drained
½ cup unsalted butter
½ cup all-purpose flour
½ tsp pepper
2 cups half & half
Directions:
Put the first 7 ingredients in a slow cooker. Cover and cook on high for 4 hours. Forty-five minutes before the ingredients in the slow cooker are done cooking, melt the butter in a saucepan on the stove over medium heat. Whisk in the flour. Add the pepper and the half and half. Add mixture to the slow cooker. Remove chicken breasts from the slow cooker and cover the slow cooker. Shred chicken with 2 forks and put the chicken back in the slow cooker. Stir, cover, and continue cooking for the remainder of the four hour total cooking time. Have with a glass of water. When the soup is cool, freeze leftovers in freezer baggies. Leave a little room so the soup has room to expand when it freezes. Squeeze the air out of the freezer baggies. Label the freezer baggies. The soup will keep for three months in the freezer. To reheat frozen soup, thaw in the refrigerator. Heat in a microwave safe bowl in the microwave stirring occasionally.
Serves: 6
Ingredients:
1 ½ lbs. ground beef (I use 1 lb. 80% lean/20% fat and ½ lb. 93% lean/7% fat. I tried using all 93% lean/7% fat, but combining the two different meats works better.)
1 egg
3 slices white bread, torn into small pieces (I’ve tried whole grain bread, but white bread works better.)
1 cup whole milk (I’ve tried skim milk, but whole milk works better.)
onion powder, to taste
1 tablespoon Worcestershire sauce
1 ¼ teaspoons salt
1/3 cup butter
4 russet potatoes
¼ cup all-purpose flour
¼ cup grated Parmesan cheese
¾ teaspoon pepper
1 pint strawberries
Directions:
Preheat oven to 350 degrees. Mix first 7 ingredients together. Put mixture in a 9” x 5” loaf pan. Bake for 1 ½ hours. Put butter in a 9” x 13” baking dish. While you peel the potatoes, put the baking dish with the butter in the oven until the butter melts. Cut peeled potatoes into 12 chunks. Rinse potatoes with water and drain. Put flour, cheese, and pepper in a zipper gallon size baggie and shake to combine. Shake half of the potatoes in the mixture in the baggie and put the potatoes in the baking dish with the melted butter. Repeat with the other half of the potatoes. Bake potatoes for 30 minutes. Flip potatoes over and bake for another 30 minutes or until potatoes are golden brown. Rinse strawberries with water. Drain, hull, and quarter strawberries. Refrigerate strawberries until ready to serve. When meatloaf is done, drain grease and turn out of pan to serve. Have with a glass of water.
Serves: 6
Ingredients:
6 medium sized russet potatoes
6 eggs
6 celery stalks
1 cup mayo (I like the brand with the tangy zip)
½ teaspoon onion powder
¼ teaspoon pepper
2 tablespoons skim milk
2 tablespoons yellow mustard
Directions:
Wash and peel potatoes. Cut each potato into 16 chunks. Put potatoes in a large pan and cover with water. Bring water to a boil and cook for about 20 minutes, or until potatoes are soft. Drain. Spread potatoes out on a cookie sheet to cool. Fill a pan with enough water to cover eggs. Place the pan on the stove and turn the heat to the highest setting. When the water starts to boil, turn the heat down to the medium high setting so the eggs don’t break during cooking. Boil for 10 minutes. Drain. Put the eggs back in the pan and shake until the shells are cracked all over. Fill the pan with cold water and let the eggs sit in the water for 5 minutes. Peel eggs. The shells should come off easily. Rinse eggs to remove any remaining small pieces of shell. Slice eggs with an egg slicer. Wash and chop celery. Mix the potatoes, eggs, and celery with the mayo, onion powder, pepper, milk, and 2 tablespoons mustard. Refrigerate before serving. Have with a glass of milk.
Former Browniemaker 