Sunday, November 15, 2009
Tuesday, November 3, 2009
So for dinner tomorrow we are going to Jason’s parents so his mom can make him some disgusting liver and rice dish which makes me want to vomit but also happens to be Jason’s favorite food. But to accompany the most disgusting meal ever I will be making several delicious and vegetarian side dishes! The first thing I will be making is Brie stuffed mushrooms from The Pioneer Woman Jason loves Brie and he LOVES stuffed mushrooms. Therefore it is my conclusion that Jason will love brie stuffed mushrooms! I am also making a squash gratin, which is not a favorite of Jason’s but he likes it and it will provide me with something to eat since there is a 100% chance that I will not be eating liver and rice. Last but not least in lieu of birthday cake I am making a cheesecake, from scratch, that needs to be baked!! I’m terrified. I have read no less than 100 cheesecake recipes, all of which call for different techniques, ingredients, and ways of cooking. I haven’t decided which recipe to use so I bought the ingredients for all the recipes, OCD much? If all else fails at least I have Giant Eagle right down the street which will provide me with a delicious cheesecake that will then be put on a fancy plate and be called homemade. Stay tuned for pictures and recipes tomorrow!
Thursday, October 29, 2009
Stay tuned for regularly scheduled recipes and non ranting posts!
Sunday, October 25, 2009
So this week I will be cooking for myself and Jason (yay!). Im glad that he will be home and not have to travel for work for about another month or so. This week I am going to be cooking a bunch of things in the crock pot and continuing to pack my lunch every day. Here is my menu:
Breakfasts: Granola, zucchini muffins, english muffins with peanut butter, and fruit.
Lunches: leftovers, soup from the freezer (which I made last week), hummus with tortilla and carrots, hard boiled eggs, and fruit.
Monday- Crock pot Zucchini Parmesan- I don't use a recipe for this. I just add a jar of sauce, 2 cups of zucchini, 1 cup of ricotta cheese to the crock pot. Then sprinkle it with mozzarella cheese and bread crumbs and cook on low for 6 hours.
Tuesday- Mushroom stroganoff
Wednesday- Pierogie casserole
Thursday- Bean and rice
Friday- Creamy rice with mushrooms and peas
Saturday- Pasta with tomato cream sauce- I adapted this recipe from one I found in a cook book that I found at goodwill- classy I know. The cookbook was from the 50's and it was all about home freezing, it is quite possibly my favorite cookbook ever. Anyway, the recipe is sooo easy..
1/2 onion, chopped
1 clove of garlic
3 tbsp butter
8 oz can of tomato sauce
1/2 cup dry white wine (or chicken stock)
In a pan saute onion and garlic in butter (Pretty please use butter! I tried olive oil and cooking spray and neither compare to the amazing taste that the butter gives to the sauce) Once the onions and garlic are somewhat soft and translucent add one 8 oz can of tomato sauce and 1/2 cup of dry white wine. cook for about 5 minutes to let alcohol cook off. Next add the heavy cream. Simmer for 5 minutes and voila the best cream sauce ever!
Monday, October 19, 2009
I got the recipe from this blog, which I just found. I suggest checking it out. It has some amazing recipes!
To turn my cake mix from yellow to chocolate I added 1/4 cup of cocoa powder. Then I added 2 eggs, 1/4 cup of oil, and about 3 tablespoons of water. The original recipe from the blog above calls for 1/3 cup of oil but I used 1/4 cup and they turned out really good!
The batter kind of looks like ground meat which was gross. Luckily it smelled like chocolate!
I then rolled the batter into calls and placed them onto a cookie sheet (which I lined with foil for easy clean up, because I'm lazy like that)
Next I flattened them out and baked them at 350 degrees for 10 minutes.
I bet you're all wondering what professional kitchen gadget I used to flatten out all of the balls and keep them looking so uniform. Was it pampered chef? Kitchen Aid? An antique cookie press handed down for generations?
Nope... it was happy harvest tomato sauce. Which it a very useful kitchen gadget! It serves so many functions! It can be used as a rolling pin, cookie press, meat tenderizer, and when combined with white wine, onions, and cream it makes a delicious cream sauce!
These cookies came out so so sooooo good! They are going to be my new default cookie. You can use different cake mixes for different flavors too. I can't wait to try a carrot cake and top the cookies with cream cheese icing. Yum!
my $5 a week grocery budget is working out really well! I didn't originally plan for it to include cookies but thanks to my pantry and the eggs that I bought last week I could get my chocolate fix and stick to the budget!
Wednesday, October 14, 2009
I had fully planned on grocery shopping this week and then being sick threw me off schedule. Thankfully I didn't go or I would have over drafted my account even more. So I went shopping today after work and budgeted $10 which I plan to last me until next Friday. Meaning I spent on avergae $5 for this week and $5 for next week. The menu I made is for lunches and dinners. Lukily I have somethings in the freezer and pantry. Unfortunately I didn't go grocery shopping last week, and just picked up a few things. So this is really going to depleat what is in my panrty but I am glad that I am semi prepared and able to make 2 weeks of lunches and dinners for $10.
Here is what I bought...
Lunches: PB&J, english muffin pizza's, hummus on tortilla, left over soup, pasta, hard boiled eggs, and left overs from dinner
Thursday- Vegetarian chili using tomato soup and beans from the pantry, peppers and TVP from the freezer, and onions which I just bought
Friday- Ravioli with tomato cream sauce using ravioli from the freezer, sauce from my pantry, and cream which I just bought
Saturday- Corn chowder using a can of corn, potatoes, carrots, onions, and cream that I just bought.
Sunday- Crock pot curry using potatoes onions and carrots that I just bought and tomato paste, peppers, curry powder, and pea which I had already
Monday- Taco's using TVP, peppers, and tomatoes from the freezer, tortilla that I already had, sour cream that I just bought.
Tuesday- Mac and Cheese using noodles from my pantry and cheese and cream that I just bought
Wednesday- Potato soup using potatoes, onions, and cream that I just bought and faux chicken boullion that I had on hand
Thursday- Rice pilaf using rice and pea's that I have on hand and onions and carrots that I just bought
Friday- Spaghetti using noodles I had on hand and left over sauce from the ravioli.
I hope this didn't bore you too much. I just wanted to show that even when money is very tight you can still throw together tasty meals. The other life saver for me was definately shopping at aldi's. If I would have shopped anywhere else I probably would have spent 15-20 dollars for the same things. If you have an Aldi's near you and have never gone try it out!
Thursday, October 8, 2009
Here are the basics about TVP:
What is TVP?
TVP stands for textured vegetable protein. TVP is a food product made from soybeans. It is produced from soy flour after the soybean oil has been extracted, then cooked under pressure, extruded, and dried.
Benefits of TVP
TVP is very high in protein and fiber and has zero cholesterol.
With TVP you never have to worry about ecoli or other bacteria that is associated with cooking raw meat.
The shelf life of TVP that has been dried and stored in an airtight container is 2 years. I don't know any meat with a shelf life of 2 years!
Generally I can find one pound of dried TVP from the bulk bins for $1.49 per lb. Rehydrated TVP triples itself. So that breaks down to 3 pounds of meat for $1.49 or $.49 a pound! When Making tacos burritos or other mexican dishes I also tend to put 1 part rice to 2 parts TVP which make it stretch even farther.
How to cook with TVP
To rehydrate, add 1 cup boiling water (or stock) to 1 cup TVP and cook 6-10 minutes in the microwave. If making TVP in small batches I will add taco seasoning, powdered BBQ seasoning, garlic powder or other flavoring to the water that I rehydrate the TVP with. Usually I make TVP in large batches and freeze it once its been rehydrated so all I have to do is take a scoop from the freezer and heat it up. If I make TVP this way I cook it plain and add the seasoning as its reheating.
For meat eaters a good way to introduce TVP into your diet (and trick your family) is to mix a bit of TVP into your meat dish and gradually increase the amount until you are cooking with primarily TVP. Your family will not be able to tell the difference between ground meat and TVP, its amazing!
I hope this helped to open some minds to TVP and some people will give it a try! If you have any questions please ask!
Saturday, October 3, 2009
Thursday, October 1, 2009
Stuffed pepper soup
1 package veggie Crumbles (I use morning star or boca)
2 quarts water
1 (28 ounce) can stewed tomatoes (undrained)
1 (29 ounce) can tomato soup
2 cups cooked long-grain rice
2 cups chopped green bell peppers (about 2 large peppers)
2 tablespoons packed brown sugar
Add all ingredients to crock pot and cook on low for 8 hours or on high for 4 hours. You can substitute ground beef for the veggie crumbles but I would suggest browning it first before adding it to the crock pot.
Loaded baked potato soup
2 cups potatoes peeled and chopped into cubes
1 8oz pack of cream cheese
2 cups chicken stock
½ onion- chopped
Baked potato toppings of your choice such as bacon, chives, sour cream, etc
Combine potatoes, onion, and chicken stock in a pan and bring to a boil. Once potatoes are tender you can either mash potatoes with a potato masher, blend in blender or pulse in your food processor. It just depends on what kind of texture you are looking for. Once blended add cream cheese and stir until melted. Spoon soup into bowls and top with your choice of baked potato toppings.
4 cups chicken stock
½ onion, chopped
1 clove of garlic, chopped
1 package of frozen spinach
½ cup carrots peeled and chopped
½ teaspoon celery salt
1 package tortellini
In a sauce pan sauté onions and garlic until tender. Add all remaining ingredients except for tortellini and bring to a rolling boil. Let boil for 15 minutes or until carrots are tender. Add tortellini and cook according to package instructions. Top with parmesan cheese and enjoy!
Saturday, September 26, 2009
The yucky weather combined by my very limited budget this week has put me in the mood for crock pot meals. So this week's menu has at least 3 days of crock pot meals. I am trying to be consistent and pot my menu every week. However my grocery shopping always varies. So like me my menu posting will be random.
Monday: Crock Pot Eggplant Parmesan with buttered noodles
Tuesday: Mushroom, onion, and green pepper stir fry over rice
Wednesday: Mushroom Stroganoff
Thursday: Crock Pot Curry over rice with homemade apple sauce
Friday: Taco Rice with tortilla chips and salsa
As you can see I never plan for weekend meals. Weekend meals are just basically whatever we have on hand to make or a meal that we eat out. During the winter though I do tend to make a big crock pot of soup on Saturdays and we will eat it throughout the day or for dinner.
I am off to put my rain boots on and head to the store! Hope everyone is having a great weekend!
Thursday, September 24, 2009
Here's the play by play...
First I cut up all of the strawberries and put them in the crock pot along with 1/3 cup lemon juice and 1/4 cup of sugar. You can adjust the amount of sugar depending on how sweet your strawberries are.
I let my strawberries cook down for 2 hours on highs. While they were cooking I put the empty mason jars in the dishwasher to sterilize and get hot.
Once the strawberries are soft you can either mash them with a potato masher or if you would like a smoother texture put them in a blender (but be careful because it will be hot and steam plus blender lid = explosion of strawberry sauce all over your kitchen!)
Once your berries are blended or mashed put them in a mason jar, wipe the rim, and put the lid on. Instead of going through the whole hot water bath ordeal just turn the jars upside down and let them sit over night or until they are cool. As they cool the seals will pop.
I have tried canning using a hot water bath and using this method. When using the water bath I would always have 2 or 3 that didn't seal. Using this method I have never had a can that didn't seal. I LOVE this method. It is so much less hassle and makes canning much more enjoyable!
While my preserves were cooking I also whipped up this cute halloween dishtowel using some old halloween material and a white towel I got at the dollar store.
Today was productive and delicious!
1 1/2 cups flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/3 cups mashed ripe bananas
1/3 cup vegetable oil
In a large bowl, combine the first six ingredients.
In a small bowl, combine bananas, oil and egg.
Stir into dry ingredients just until moistened.
Fill greased or paper lined muffin cups three fourths full.
Bake at 350 deg F for 20-25 minutes or until muffins test done.
Sunday, September 20, 2009
We simply primed and painted it with white oil based paint, added a precut piece of beadboard to the back and added new hardware. With hardware, paint, and the piece itself we only spent 75 dollars!
Monday: Philly cheese "steaks"(homemade rolls with sauteed mushrooms onions and peppers covered with cheese) roasted garlic potato's.
Tuesday: Ravioli's with pesto sauce and homemade garlic bread
Wednesday: Veggie Meatloaf with mashed cauliflower and apple sauce
Thursday: Eggplant enchilada's (from my OAMC freezer stash)
Friday: Stuffed cab age soup in the crock pot
Hope everyone has a great week! I am off to make some homemade rolls!
Friday, September 18, 2009
1 medium onion
5 tablespoons butter
2 eggs, beaten
1 1/2 cups shredded sharp cheddar cheese
1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Add zuchini to a pot of water and boil until tender- about 15 mins
Drain the zuchini in a strainer. Allow the zucchini to sit for 10 minutes or so and gently push as much moisture out of the zucchini as possible
Bake at 350 degrees for 30 to 40 minutes, or until center is set.
Wednesday, September 16, 2009
Thursday, September 10, 2009
Tiffins, which is basically the bento's cousin, are also great for packing lunches. The only downside to most tiffins is that they are made from metal and cannot be heated in the microwave. But if you are packing pasta salad, dip, or anything that doesn't need to be heated they are great. (Note: they also make plastic tiffins, however they are hard to find!) Here is an awesome tiffin from to go ware
I could go on and on about lunch boxes, tiffins, and bento's, and maybe I will in a following post!
2. The second thing that helped me to enjoy my lunches was to pack things I enjoyed! A novel concept right? At first I found myself packing the typical "lunch box" food of yogurt, fruit, sandwich, and crackers. That got old FAST! So I started packing things I liked. In the beginning of the week I would make a big bowl of pasta salad and pack it every day with some fresh bread, fruit, and a homemade cookie. Or I would cook something for dinner with the intention of leftovers. For instance I would make fried rice for dinner but make extra rice for leftovers and combine it with some parm cheese, fake chicken, and vegetables for a different rice dish from the night before. Lunch box food is okay every now and then but if I had to eat it every day packing my lunch would be depressing!
3. The last thing that I do to enjoy packing my lunch is to go out for lunch! I work in downtown Pittsburgh and I am surrounded by amazing places to eat. I also work with people who go out for lunch A LOT! Sitting in your office watching people go out to lunch is not fun. It can also make you resent packing your lunch. When I was really into packing my lunch everyday I would still allow myself to go out once every 2 weeks or so. Sometimes, especially when you are having a hard day, its nice just to get out of the office for an hour and have somebody serve you for a change. It also keeps people from perceiving you as the bump on a log that never does anything with your co-workers!
These are just a few of the things that helped me pack my lunch for about 5 months straight. Like I said though I WILL be packing again! Maybe I will even post some pics and ideas of my favorite lunches!
What Jason and I really seem to be struggling with now though is keeping snacks in the house. Buying processed food and prepackaged snacks is really starting to break the budget! Some of the things we have been making is popcorn (with the air popper), tortilla chips and salsa, and homemade cookies. I am just at a loss though when it comes to thinking of more frugal snacks! If you have any idea's I would love to hear them!!
This post is linked to The Ultimate Recipe Swap at Life as Mom
Sunday, September 6, 2009
Start out by putting about 25 cookies in your food processor. You may have to do it in several batches depending on the capacity of your food processor.
Blend them until smooth and all of the cookie pieces are ground up!
Next find a pretty bowl, preferably clear. In a perfect world everyone would use a beautiful trifle bowl. But in reality I don't have one and couldn't find one at goodwill. But I did find this pretty little clear bowl for only $2.99!
Take about 1/4 of the cookie crumbs and pat them into the bottom of your pretty bowel. Set the bowl and the rest of the crumbs aside.
Next combine the peanut butter and powdered sugar in a bowl and combine until it become little peanut butter pebbles. Like so:
mmm light and fluffy peanut butter goodness
Finish it off by layering the peanut butter mixture with layer of the cookie crumbs and voila chocolate peanut butter trifle.
Here is the exact recipe to follow since this is my first photo tutorial and has the potential to be a little shotty.
You will need:
1 cup creamy peanut butter
1 8-ounce package softened cream cheese
1 1/4 cups powdered sugar
1 8-ounce package Cool Whip, thawed
Next combine powdered sugar and peanut butter.
Once combined add cream cheese and combine.
Next add cool whip and combine until there is no white left- just beautiful fluffy peanut butter. Layer cookies and peanut butter in a pretty clear bowl.
This is a difficult step but a very important one... Let the bowl sit in the fridge for at least an hour. Take that hour to lick the beaters, bowl, spatula, and any other object that the peanut butter mixture has come in contact with.
After an hour the peanut butter mixture will set up a little more like cheese cake consistency and voila you will have yourself a peanut butter trifle!
Friday, September 4, 2009
Monday, August 31, 2009
Monday: Roasted brussel sprouts, Au Gratin Potatoes, and homemade chunky apple sauce
Tuesday: Taco's using veggie crumbles and spanish rice
Wednesday: Going to my mom's for dinner. I will be taking over some homemade applesauce (which I will be making on Monday)
Thursday: Zucchini Lasagna and possibly some homemade bread if I am feeling ambitious
Friday: Zucchini casserole, which I made a few weeks ago and froze
Saturday: Stir fried broccoli with rice
Sunday: randomness- usually I will make some sort of dip with chips and some vegetables and whatever left overs there are from the past few days.
Monday, August 24, 2009
It ended up only paying $10 for it. I'm excited to wear it in the fall/winter with some black tights and tall black boots and a cardigan. It is a really comfortable dress so I will definately get some use out of it.
At the shower somebody gave my cousin a really cute gift. It was a bottle of wine, a bottle of champagne, and a bottle of sparkling cidar. Tied to the bottles were cute little cards.
The one of the wine said "Your Wedding Night- The night you have dreamed of is finally here. The future surrounds you with hope and yet fear. You’ve wanted so long to find your mate. Sip this wine and toast this date. The night is meant for you to share. Enjoy each other, a perfect pair. "
The Champagne bottle said "Your First Anniversary- Tonight you’ve been married a year one wonders where the time goes. No longer are you newlyweds, soon you’ll be pro’s. I hope the days have found you both in good health and spirit. Keep saying I love you one always needs to hear it. Now toast this date known as the first but certainly not the last. And as you build your future don’t ever forget the past."
and finally the sparkling cidar bottle said "The news that a baby will soon share your life will make you a mother not only a wife. You’ll see it through good times and sometimes bad. Nicole the loving mother, and Benjamin the dearest dad. Now instead of wine you will drink cidar in your glass. Sit back and relax nine months they quickly pass! "
I thought it was a cute and very non traditional gift. I was definately more creative than the vacuum that I bought her from her registry!
Friday, August 21, 2009
1 large eggplant
2 beaten eggs
1/3 cup parmesan cheese
1 teaspoon mixed Italian herbs
1 teaspoon garlic powder
1 teaspoon onion powder
black pepper, to taste
Salt, to taste
1 cup breadcrumbs
Slice eggplant and sprinkle with salt.
Let sit 10 minutes to draw out water.
Rinse and pat dry.
Saute on stovetop with a splash of olive oil and about 1/4 cup water until eggplant is soft.
Remove and chop finely.
Mix everything but the breadcrumbs when eggplant is cool.
Then add breadcrumbs and mix until you get the consistency you want to form the balls.
Place in a generously olive oiled pan about l inch apart and bake at 400 degrees until golden brown, about 40 60 minutes.
Turn halfway through baking to ensure even browning.
For more recipe's check out the recipe swap going on over at The Grocery Cart Challenge
Thursday, August 20, 2009
Pioneer Woman has a recipe that includes instant coffee in her chocolate chip cookies. I reeeally wanted to try and make her version but I didn't have any instant coffee. Maybe Next Thursday!
So after my domestic extravaganza I decided to cut some of the grass to surprise Jason when he gets home. He hasn't had a chance to cut it since he's gotten back from Ca. Between 98 degree days and crazy thunderstorms there just hasn't been a day to do it. So i went out started up the mower and was just walking back and forth back and forth. Cutting grass is so boring to me! So I get by our sickle pear tree and keep on cutting when all of a sudden I start slipping and slidding all over the place on the pears on the ground. It was probably a hilarious sight for all of my neighbors. Thank goodness I didn't fall of I probably wouldn't be laughing now!
Hopefully Jason is happy when he gets home and finds not only grass that doesn't need cut but chocolate chip cookies too!
Tomorrow I have decided that I am going to try and can my own salsa. We have a bunch of tomatoes from the garden and I have already froze so many that I want to try something different. I found a couple of recipe's off of Recipe Zaar that look good but I am still looking. If anybody has any good salsa recipes that work for canning feel free to send them my way!
Tuesday, August 18, 2009
This dress caught my eye right away. It reminds me of a dress that you would wear to a tea (not that I've ever been to a tea). Its very 1950's! It is from Mod Cloth which I love but have never ordered anything from.
Any idea's, suggestions, warnings? The bridal shower is at a country club and start at around 1. So I don't want to be over dressed, but yet I still want to be appropriatly dressed and not the one everybody says "Oh poor Dawn she is so deperate!"
HELP! I need sound female advice!
Monday, August 17, 2009
This is Lake Hodges which was just created in 2002. It was neat to see a man made lake. The mountains behind it were awesome!
This is our pelican friend from the first day we went to the beach. We went to the beach in Oceanside which was very crowded but still very nice!
I think that I would move to California in a second. Although I would miss the snow and fall here! I am already excited for Western Pa fall and August isn't even over yet!
Since we've been back I have been pretty busy cleaning and just trying to get back into the groove of things. On Saturday when I got back I found this recipe on RecipeZaar that has the abbreviation OAMC after it. I was curious so I read the recipe and found out it was for the once a month cooking method. The method itself sounded pretty insense! Grocery shopping and cooking 30 meals all in one day! I don't think I would ever be able to do that. Not to mention that there are times when I enjoy cooking. But I did make several of the recipes to freeze and have on hand for time when I don't feel like cooking.
The recipes I made were Eggplant casserole, Mexican rice, and Zucchini Casserole. I'm excited to see how they turn out. I'm always nervous about freezing fod because if it doesn't turn out well then I just wasted all the ingrediants and time making that dish. Does anybody have any tips on freezing? Food that doesn't freeze well or food that does feeze well? Your tips would be greatly appreciated!
Monday, August 10, 2009
After a week of having 3 dogs in my house, who by the way were all very good, my carpets were a little dingy. When moving into our house I made the mistake of picking out cream colored carpet. BIGGEST MISTAKE EVER! Did I stress that enough? NEVER BUY CREAM COLORED CARPET! Its the most beautiful carpet and I abosulutely adore it. But it is SO impractical. Even with an area rug in the most high traffic area it still gets dingy and discolored looking. So I have been in the market for a rug scrubber for quite a while. I wanted something that would be easy to use and not be too bulky. I read reviews for every rug scrubber ever created and came across reviews for the little green machine. I was unimpressed. How could something so small really work? However it got amazing reviews. like 5 out of 5 reviews on every sight I read. So i went to Wal-mart and bought it. The verdict is in. I LOVE LOVE LOVE MY LITTLE GREEN MACHINE!
It cleans SO well and the fact that it is so small works out perfectly. I can easily carry it from room to room, use it on stairs, and reach in around and behind everything without having to move heavy furniture. It is obviously not going to clean the entire floor in any room (although it could if you had enough patience to clean an entire floor with a 4 inch brush!). However it is perfect for high traffic areas and pesky stains. The moment that I knew I loved the green machine was when I used on a SET IN GREASE STAIN which Jason so lovingly tracked in the house 3 months ago. I had all but given up on ever getting this stain out. On the first pass over the stain with the green machine it came out. AMAZING!
Tomorrow I am leaving for San Diego! I could not be more excited. I havent seen Jason in over a month. Luckily I have so much to do today that I will hoefully be distracted and the day will go by quickly. Ever since I moved in to my own house I always clean the entire house really well before we leave. Its a compulsion! I just remember living at home and my mom would rarely clean before we left and then we would return to a house that needed cleaned and which we really didnt want to return to. I love having the peace of mind on my way home from a trip that my house will be clean when I return.
So I am off to clean clean clean, go to the library to get a book for my flight, and possibly go shopping to find something extremely cute, comfortable, and INEXPENSIVE for the flight there. After all I havent seen Jason for a month so I have to look radient when getting off of my 4 hour flight. Ha!
Hope everybody has a great week!
Thursday, August 6, 2009
But on a brighter note I just found this great recipe for zucchini cobbler! I haven't tried it yet since its just me here for another week until Jason comes home. But when he comes home I definately intend to make it! I will share the recipe though with you guys and if anybody makes it in the mean time please tell me how it turns out!
1 cup sugar
3 tablespoons flour
1 dash salt
1 teaspoon cinnamon
3/4 teaspoon cream of tartar
1 tablespoon lemon juice
1 (10 ounce) can crushed pineapple
1 box yellow cake mix or white cake mix
1/2-1 cup butter, melted
Peel zucchini and remove seeds. Dice into bite size pieces and boil until zucchini is tender (about 8-10 minutes). Drain and cover with cold water to stop the cooking process. Next in a bowl combine sugar, flour, salt, cinnamon, cream of tartar, and lemon juice. Drain zucchini and add to mixture. Next add pineapple and juice and combine. Pour mixture into a greased 9x13 pan. Sprinkle dry cake mix over the top and drizzle with melter butter. Bake at 350 for 60 minutes.
This recipe reminds me of the fruit cobbler recipe that i posted on here before which called for a cake mix to be sprinkled on top and then baked. I was hesitant and didnt think that the cake mix would get moist enough but sure enough it was great!
Sunday, August 2, 2009
About a year and a half ago I started weight watchers with my mom. I was hesistant to have someone weight me every week and wasnt sure if I would see any results. Well low and behold I lost 5 pounds the first week and about 2 pounds every week after. I kept it up for abut 5 months and ended up losing 20lbs. I was so happy and felt like I was ready to tackle the maintaining part on my own. I just have to look back and laugh because WOW was I wrong! I am not going back to weight watchers now because my budget is pretty tight and I just can't justify spending $30 a month for something that I should be able to do myself.
The biggest thing that helped when I did weight watchers was not drinking pop. By switching to diet pop (which I know is just as bad) and water alone I could be losing a few pounds a week. Regular coke is like an addiction to me! I just need to cut myself off before It gets too late but recently with Jason being out of town and work being crazy I have been making excuses to myself as to why I NEED just one coke, which turns into two or three. So starting tomorrow I am going cold turkey. No more regular coke. I am going to drink only water and the occasional diet coke.
I will post on here to let you guys know how it is going! In the mean time does anybody have any tips or drink suggestions?
Friday, July 31, 2009
Cut the zucchini into 1/4 inch strips or slices and marinade at least an hour or for maximum flavor marinate overnight. Turn the grill on medium high and cook the zucchini for about 8 minutes on each side. Be sure to turn regularly so that the zucchini doesn't stick!
I like to serve this with some marinated artichokes, roasted red peppers, and crusty bread. Hello tapas night! It sounds simple but if you like zucchini you are sure to love it!
For other great recipes check out the recipe swap going on over at The Grocery Cart Challenge.