Thursday, March 31, 2011

Meatloaf Cup Cakes

A couple of years ago I made these meatloaf cup cakes for dinner on April Fools. I didn't want to make a frosting so I just used ketchup, which my kids always put on their meatloaf anyways. I didn't think that they looked that realistic, but my kids sure did. They thought it was the coolest thing that we were going to have dessert for dinner. Then they ate it and were confused but loved them anyways. The wrappers got a little greasy so that it why I added another wrapper on the outside of the cupcakes. Have fun and Happy April Fools Day tomorrow!

Meatloaf Cup Cakes


2 pounds lean ground beef

2 eggs

1/3 cup ketchup

3-5 tablespoons onion flakes

1 teaspoon salt

20-30 crackers, crumbled- either gluten free or Ritz work the same

Directions Preheat oven to 500* F. Place cup cake wrappers or liners in a cup cake tin. In a large bowl combine all ingredients well. If you need to add more crackers do so here. Form into large balls that will fill the cup cake tins 3/4 of the way full. Bake in oven for 15 to 20 minutes or until they are completely cooked and no longer pink in the center. Use ketchup for frosting, serve and have fun!

Wednesday, March 30, 2011

Jello Juice

This is what I did a few years ago for April Fools for my Children, Jello Juice. It was the first time I did anything to them for the holiday. I don't like to do mean things, and this is another great holiday to use food to celebrate, without being too mean. :] Brin did not like it very much, but now she loves the different April Fools Day foods that I make for them.

I am living with my parents for the time being. More things are being fixed in our home. Luckily I posted this video on youtube to share with family so I have it to share with you today. Hopefully tomorrow I can get to my computer and post another food that I have made for my family on April Fools. If you have done anything with food for April Fools I would love to hear about it!

Jello Juice

Ingredients 2 packets Knox unflavored Gelatin 1 Can frozen orange juice concentrate, thawed Honey Glass glasses Straws Directions Make jello according to the gelatin directions. When mixing up the orange juice do not add three cans water, only add 2. When finished making, pour into glasses, add a straw to each glass, and put in fridge over night. The next morning, April Fools Day, Remove from fridge before the recipients come into the kitchen, and have fun!

Wednesday, March 23, 2011

Widsom Wednesday!!

I am so sorry about the sporadic posting. I have been shopping for carpet and all kinds of stuff to get our house put back together. I haven't and really don't have a lot of time to post. Please be patient with me I should be back to the swing of things by next week, at least I'm hoping that will be the case. In the meantime I will post when I can.
For today's wisdom I just wanted to see how you are doing with my challenge to try two new vegetables this month. If you haven't heard yet, March is National Nutrition Month. So it is a great time to try something new. I still want to try egg plant, so hopefully I can before this month is over. Until then, Happier Healthier Eating!

Monday, March 21, 2011

Teriyaki Marinade

Chicken and Vegetables Shiskabob's Just vegetables
Just Chicken
It's officially spring!! I got the bug a little over a week ago, so I made this marinade and cooked Shiskabobs with it. They were to die for! I've never used broccoli in a shiskabob before, but with this marinade it was like eating candy! They caramelized so wonderfully, just thinking about it makes me what to cook more today, even if it is raining.

Homemade Teriyaki Marinade

1 cup braggs liquid aminos
2 teaspoons garlic, minced
1/2 cup organic brown sugar
1 tablespoon rice vinegar
1/2 teaspoon ground ginger
1 20 oz can of pineapple tidbits in natural syrup
1/4 cup cold water
3 tablespoons cornstarch*

In a sauce pan simmer braggs, garlic, organic brown sugar, rice vinegar and ginger for 5 minutes. While that is simmering, pour pineapple tidbits and syrup in blender and blend until smooth. Add pineapple to to teriyaki sauce and simmer for 5 more minutes. In a cup together cold water and cornstarch. Add to the sauce and boil for 1 minute until sauce thickens. Put in a sealed glass container and store in fridge until ready to use. Makes about 6 cups.
*If you don't want your marinade to be thick, don't add the cornstarch. I like this marinade thick.

Chicken and Vegetable Shiskabobs
1 recipe teriyaki marinade
Chicken tenders or boneless skinless chicken breasts
Whatever vegetables you have in the fridge, cut into bite sized pieces
Wooden Skewers
Marinate the chicken in the teriyaki marinade in the fridge for 30 minutes. Then remove and cut into small bite sized pieces. Using wooden skewers, poke directly into the middle of the pieces of chicken and vegetables. Arrange however you would like to. I made some with just vegetables that were wonderful and some with just chicken that were good too. Cut on an outdoor grill. Rotate every 2 minutes until chicken in fully cooked and no longer pink in the center. Baste with left over marinade with each rotation. Let cool slightly and enjoy it's yumminess!

Thursday, March 17, 2011

Pot of Gold

Happy St. Patrick's Day!!
I love holidays, as I've mentioned before, and at our house it really is all about the food for that holiday. I love making little things for my kids to help make that holiday a little special. This St. Patrick's Day has been a little bit different. We didn't get to wake up and see if we caught a Leprechaun, or have our green breakfast, lunch or dinner. All because we've been at a Hotel. I'm hoping that we can have our furnace put in today, then we will celebrate St. Patrick's Day tomorrow. :] In spite of it all we did all wear green today. :]
I love this dessert for St. Patrick's Day. It's cute, healthy, and the kids just love that they get to have their own pot of gold. Not to mention that it is really easy to make.
Pot of Gold
4 envelopes knox gelatine, unflavored
1 green pepper for each person
1 to 3 cups evaporated cane juice, depending on how many pot's of gold you're making
1 frozen fruit juice concentrate that will be yellow in color such as pineapple
When mixing your fruit juice and the directions say to add three cans of water, only add 1 1/2 to 2 cans of water. If you add all three cans of water your 'gold' will not be as flavorful. After your juice is mixed up, follow the directions on the back of the envelopes, but use honey and not sugar. After washing your green peppers, cut off the top and sprinkle the entire inside with evaporated cane juice; Shake out any excess. When your 'gold' is set, cut into small squares, fill the peppers with 'gold', serve and enjoy!!
Idea from Family Fun Magazine

Tuesday, March 15, 2011

Shamrock Sandwiches

Update: Still no heater, but I am able to show you something fun to make for St. Patrick's day.
I just love it when another holiday is coming! On St. Patrick's Day I love to make all the food we eat that day green or have something to do with the holiday. My kids love this open sandwich for lunch. It is really easy and something they would eat anyways.
Shamrock Sandwiches
Slices of whole wheat or Gluten free or Spelt bread
Slices of Cheese for each slice of bread
Green pepper with three bumps on the bottom, NOT four
Preheat oven to broil and move oven rack to the second to highest rack. Cut the top of the pepper off and continue slicing 1/4 inch slices or thinner. Use an end slice and cut into smaller pieces for the stem. Place a slice of bread on a cookie sheet. Put a slice of cheese on top of each piece of bread. Then put one slice of the pepper on top of the cheese. Then use one of the little pieces of the pepper and attach it to part of the slice of pepper already on the cheese to make it look like a shamrock. (If you don't like the taste of cooked peppers you can add them after the bread is toasted) Then put the cookie sheet in the oven for 2-3 minutes or until the bread is toasted and the cheese melted. Remove from oven and let cool slightly before eating and enjoy!!
I got the idea from Family Fun magazine.

Monday, March 14, 2011

I have recipes to post I promise! But.....There was a flood in our basement and now we don't have a heater (they had to move it to take out and replace some walls), so we are in a hotel tonight and tomorrow night. If it's not too cold tomorrow I'll see if I can get to my computer and recipes to share with you! So until then happy healthier eating!! :]

Friday, March 11, 2011

Fun Food Find Friday!!

I used to loved Jelly Belly's so much! Their pear flavor was my most favorite. So you can imagine my excitement when I found these, Jelly Belly's Naturals. They tastes just as good as the normal Jelly Belly's that have the high fructose corn syrup and all of the other not so good for you ingredients. These are made with evaporated cane juice, and tapioca syrup, with real flavors from fruit. They are delicious.

The funny thing is I couldn't find these on the Jelly Belly web site. I looked all over for them. I've only been able to find them at Try them you'll love them!

Thursday, March 10, 2011

Gluten Free Ice Cream Cones

My mom has a waffle cone maker. She made hundreds and hundreds of ice cream bowls for my sisters wedding where they served ice cream with different things to mix in the ice cream. It was so much fun, and the kids loved it. Ever since I've wanted to make ice cream cones with it. I didn't even know that the waffle cone maker came with a plastic cone shape to wrap the cookie around to shape it like a cone. Really I can't tell you how much fun my children and I had making these, even if it did take a few tries. :] We used the recipe that came with the waffle cone maker. It took a few tries with many different variations to make it more healthy. I loved how it finally turned out! I think they taste just like a waffle cone you get at the ice cream shop, minus the gluten and fat. :] So if you know someone with a waffle cone maker, or you can buy them here, try this recipe, so yummy!!
Gluten Free Ice Cream Cones
1 whole egg
1 egg white
1/4 teaspoon salt
2/3 cups evaporated cane juice
2 tablespoons applesauce
1 cup gluten free flour
1/2 teaspoon xanthan gum or guar gum
2 teaspoon vanilla extract
In a bowl mix with a fork, the egg, egg white, and salt. Then add evaporated cane juice and mix with a mixer until it becomes light in color, about 1 minute. Stir in applesauce. In a separate bowl add flour and xanthan gum, mix well then add to the egg mixture. Stir in vanilla. Spray waffle maker with cooking spray. I cooked mine on setting 4. You'll have to see how dark in color you want your depending on the cooking setting. After it is cooked, wrap around the cone shape and pinch the bottom to make sure there isn't a hole. Let cool for 1 minute then remove from cone shape. Once cooled all the way add Rice Dream Frozen Dessert and enjoy!!!

Wednesday, March 9, 2011

Widsom Wednesday!!

Update: So I haven't tried Egg Plant yet, but I have tried a couple recipes with my second new veggie, Turnips. So far no good. I'm still trying though. If you have any great recipes for Turnips or egg plant I would love to try them. How are you doing with my challenge?

Today I am going to talk about the benefits of eating bananas. Most people know that bananas are an excellent source of potassium. But there are many other great benefits from them as well. If you have heart burn, eat a banana. They have a calming affect on the acid in your stomach. Also they are the only fresh fruit that you can eat if you have an ulcer. They help your stomach create a thicker mucus lining. They are high in B vitamins, especially B6 that can help with nerve function. Along with B6 is B12, and when you add those to the high amounts of potassium and magnesium in bananas, they can help the body to recover from the effects of nicotine withdrawal when someone is trying to quit smoking. If you are anemic, eat a banana, they are high in iron. They can also help with depression. They contain tryptophan, which is a type of protein your body converts it into serotonin; which is a hormone that is know to make you feel happy and improve your mode. Bananas have a lot of fiber in them and they also promote the growth of good bacteria in the colon. Most people think that bananas are just full of sugar, which they do have a lot of, but really on the glycemic index they are low compared to other fruits and the carbohydrates bananas have, can keep you feeling full longer than most other fruits as well. So there you go, eat more bananas!!! Have a happy healthier week!!

For more info click here, and here.

Tuesday, March 8, 2011

Teriyaki Sauce

My favorite teriyaki sauce is one that has pineapple juice added to it. Of course it also has the corn syrup and other things in it too. So I've been looking for a recipe that could help start me in the right direction for a yummy teriyaki sauce that has pineapple in it. I never would have thought that my search would lead me to, but it did and that is where I found a recipe. I did of course make changes to it. :] I loved how it turned out! I can't wait to use it as a marinade this summer at BBQ's.
Homemade Teriyaki Sauce
1 cup braggs liquid aminos
2 teaspoons garlic, minced
1/2 cup organic brown sugar
1 tablespoon rice vinegar
1/2 teaspoon ground ginger
1 20oz can of pineapple tidbits in natural syrup
1/4 cup cold water
2 tablespoons cornstarch
In a sauce pan simmer braggs, garlic, organic brown sugar, rice vinegar and ginger for 5 minutes. Then add the juice from the pineapples, reserve pineapples for later. Boil for 5 more minutes. In a cup mix together cold water and cornstarch. Add to the sauce and boil for another minutes until sauce thickens. Add pineapples to sauce and enjoy!
Teriyaki Sauce with Chicken and Peppers
1 recipe teriyaki sauce
4 boneless skinless chicken breasts, filleted
2 sweet peppers (orange, red, or yellow), sliced
2 cups cooked rice, or quinoa
Place filleted chicken breasts in a 9X13 inch cooking pan. Pour teriyaki sauce over chicken and place in the fridge for 20 minutes to marinate. Preheat oven to 425*F. Add peppers to chicken and sauce. Stir to coat. Cover cooking pan and bake for 25-30 minutes or until chicken is cooked through. Serve on cooked rice or quinoa and enjoy!

Monday, March 7, 2011

Pulled Rotisserie Chicken Sanwiches

You know those rotisserie chickens that you can buy precooked and hot from the grocery store? Well if you've ever wondered what to do with them, besides just eating the chicken with simple sides, this is the recipe for you. I loved how easy it was. It came together really quickly. The chicken is already cooked for you. The flavor was delicious and unique, which I think is a good thing. My children and my husband loved it.
Pulled Rotisserie Chicken Sandwiches

1 purchased, cooked, rotisserie chicken
1 medium onion, diced
1 tablespoon olive oil, or butter
1/4 cup white vinegar
3/4 cup tomato sauce
1/4 teaspoon dried thyme
2 tablespoons molasses
1 teaspoon salt
1 tablespoon organic brown sugar
3 teaspoons diced green chiles
6 whole wheat rolls, or 12 slices of bread, or spelt bread

Cut the meat from the chicken, discarding the skin and bones. Use two forks or your fingers to pull meat into shreds to equal 4 cups.
In a large skillet cook onion in butter or oil over medium heat until tender. Add vinegar, cook and stir for 1 minute. Stir in tomatos sauce, green chiles, thyme, molasses, salt, and organic brown sugar. Bring to a boil. Add the chicken, stirring gently to coat. Heat through. Serve on split rolls or bread with cheese, pickels, tomatoes, or any topings you like and enjoy!!

modified from orgional recipe found here

Friday, March 4, 2011

Fun Food Find Friday!!

The Find Food Find for today is Organic Instant Oatmeal. My kids love these!! They are so handy to have around the house, especially when you have a late morning and need to get a quick breakfast. I also put these in our 72 hour kits. They are sweetened with evaporated cane juice. Try them, you'll love them!!
I bought these at Costco. Kirtland is a Costco brand.

Thursday, March 3, 2011

Lemon Cake with Lemon Meringue Frosting

My mother's birthday was a few weeks ago. I wanted to surprise her with a cake, it's not fun making your own birthday cake (well at least for most people, not me :]). I had lots of lemons in my fridge so when I found this recipe I knew I had to try it. I didn't have to make that many changes to it, which I loved. It is my most favorite cake to date!! It is just HEAVENLY! So light with a slight lemon after taste, so you don't feel like you've just had a million calories. And the best part is you haven't! There is hardly any fat in this cake, only from the two egg yolks. The frosting is by far the best frosting I have ever tasted. It is now my go to frosting for cakes, and it's fat free. Now I know I've said "fat free" so you might be thinking, "there is no way I am ever going to try this cake, it can't be good". Well let me tell you something. My dad is a butter lover. He even puts butter on top of his brownies. He has liked some of the desserts that I've made but never loved them before. After he ate this cake he said how good it was and then said it was the best dessert that I have ever made. So don't take my word for it, take his. :]
Lemon Cake with Lemon Meringue Frosting
1/2 cup rice milk
1/2 tablespoon lemon juice
2 1/3 cups kamut flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup applesauce
1 tablespoon finely grated lemon zest
2 tablespoon fresh lemon juice
2 large eggs
1 large egg white
1 1/2 cups evaporated cane juice
2 cups strawberries or raspberries
1 tablespoon evaporated cane juice
3/4 cups evaporated cane juice
2 large egg whites
3 tablespoons water
1/2 teaspoon cream of tartar
1/8 teaspoon fine salt
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
For cake:
In a measuring cup add 1/2 tablespoon of lemon juice, then add enough rice milk to measure 1/2 cup; stir and let sit for 5 minutes.
Preheat oven to 325*F. Spray 2 8-inch round cakes pans with cooking spray. Dust lightly with flour and shake out the excess. Reserve half of the strawberries, and combine the other half with 1 tablespoon evaporated cane juice and crush with a fork. Set aside
In a bowl, sift together the flour, baking powder, baking soda, and salt. Stir with a fork to evenly combine the ingredients. In another bowl, whisk the rice milk, applesauce, lemon zest, and lemon juice. Whisk together eggs, egg whites and evaporated cane juice in a large bowl and beat with an electric mixer on medium speed until it holds ribbons, about 2 minutes. Add the flour mixture in 3 parts, alternating with the rice milk mixture in 2 parts, beginning and ending with the flour. Pour the batter evenly into the pans. Bake in the oven until a toothpick comes out clean, about 25-30 minutes. Cool on a baking rack for 10 minutes, then turn the cakes out onto a baking rack to cool completely.
For Frosting:
Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the evaporated cane juice, eggs whites, water , cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and beat with an electric hand mixer at medium-high speed until stiff peaks form, about 9 minutes. Remove from the heat; beat in the lemon zest and vanilla.
To assemble the cake: Place 1 layer on a flat serving or cake plate, top side down, and spread with the crushed strawberries. Top with 3/4 cup frosting, spreading gently (I was in a hurry, so you can see by my picture that I rushed it and it wasn't so even in between the two layers) on top of the strawberries. Place the second cake layer on top, top side up, and frost he top and side of the entire cake. Decorate with the reserved strawberries. Serve and enjoy your guilt free dessert!

Wednesday, March 2, 2011

Wisdom Wednesday!!

National Nutrition Month
Did you know that March is National Nutrition Month? Well it is. So for our Wisdom Wednesday today I am giving you a challenge. I will also be doing this challenge. So here it is....Try at least two different vegetables that you have never tried before. Experts say that if a child doesn't like a vegetable they will over time if you keep making them try it, over and over again. I'm not sure what two I will pick for my second choice, but I have always wanted to try egg plant. There are so many different recipes that look just wonderful with egg plant. I'm going to start experimenting with that one first. Hopefully I can get a recipe to work well enough that I can share it with you. :] So there you go, get out there and try something new this month. I would love to hear back from you, what you tried, how it tasted, and how you ate it. And remember, happier healthier eating!!

Tuesday, March 1, 2011

Quick and Easy Chicken

I love this chicken! The first time I made it, it had a spicy after taste. My husband, who loves spicy food, loved it! I thought it was good, but I didn't dare give it to my kids. They don't do that well with spicy food. The version I am sharing with you today is the one that I gave to my kids. It is sweet and savory without the extra kick. If you would like to try the extra kick at the end, just add 1 1/2 teaspoons of ground black pepper to the sauce. I know that sounds like it wouldn't really add any kick because it's just pepper, but trust me it really does. However you decide to make it, just make it, you'll love it!
Quick and Easy Chicken
1 tablespoon butter or olive oil
1 onion, chopped
3-4 boneless skinless chicken breasted, cubed
1 large yellow sweet pepper, cut into bite sized pieces
1 large red sweet pepper, but into bite sized pieces
1/2 heaping cup ketchup (gluten free)
7 tablespoons bragg's liquid aminos
1/2 cup honey
6 tablespoons lemon juice
Dash of ground black pepper
1/3 cup cold water
3 teaspoons cornstarch
2 cups cooked rice or quinoa
Saute onion, chicken, and peppers in butter until peppers are tender crisp and chicken is almost cooked through. In a separate bowl combine, ketchup, braggs, honey, lemon juice, and pepper; mix well until honey dissolves. Pour over chicken and bring to a boil. Cover, reduce heat, and simmer for 25 minutes. In a cup mix cold water with cornstarch until completely dissolved. Add to chicken mixture. Bring back to a boil and stir occasionally. Boil uncovered for 10 minutes until sauce slightly thickens. Pour over cooked rice or quinoa, and enjoy!!