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I remember back when I was growing up having lots and lots of comfort foods. Pot Roast with vegetables, meat loaf, mashed potatoes, mac & cheese and the list could go on and on, but none could compare to when I came in from school and would see my mom chopping up the vegetables and making a pie crust for the chicken pot pie! Heaven! There was definitely no having to call me twice for dinner that night! Even the Flintstones couldn't hold me in front of the TV . So as you can see that has been a long time recipe, however even with some changes I made in later years it was still high in fat and calories. So I totally tore it apart and remade it with much lower calories without losing flavor :) I hope you enjoy it! Till we meet again...Mama Carol Start off by sauteing 4 chopped up chicken breasts along with 1 chopped onion. I spray my pan and then add a little water so it doesn't stick. In a saucepan add 1 1/2 cups of unsweetened almond milk, 3 Tbsp flour, 1/4 Tsp pepper, 1/4 tsp salt and a 1/4 tsp poultry seasoning. Keep stirring with whisk until thickened. Add a 10 oz can of 98% fat free cream of Chicken soup and a 1/2 cup of fat free sour cream. Mix well. In a 3 quart casserole dish I put in 4 cups of frozen California Vegetables and a 1/2 cup of organic frozen corn. I then poured the sauce over top and mixed everything up. (Be sure to spray your dish first with Pam or something like it as it helps with dish cleaning later) I cheated and used a store bought pie crust to layer over the top. Put in oven on 375 uncovered for 40-45 minutes. Looking good and bubbling when I take it out of the oven. Time to eat! Pair it up with a salad..Bon Appetit!
There comes that time in your life for some reason you decide you want to eat healthier. Well for me it did anyway.lol It was kind of like I woke up one morning and said OK what in the world are you doing to yourself? Of course I spent hours scouring the internet and going through countless cookbooks for low calorie recipes (Yes, I do still have actual cookbooks there's even a Betty Crocker one in there.) But then I wind up doing my own thing anyway. So what I have been trying to do is to take away some of the calories, make it healthy and still taste good. That has been a feat let me tell you, because some things just are not good. Just ask my husband. I have noticed him hitting the pantry closet not long after a few of my dinners. He is a good sport though and will at least try some things. So tonight it was Spinach Florentine Lasagna Rollups with a lemon vegetable medley. I have to say it was a hit! How do I know this? Hubby went back to the fridge for leftovers. SCORE! So I am going to do step by step photos so you can follow along. Till we meet again..Mama Carol Bring 1 box lasagna noodles to a boil and drain Mix together a 16 oz container lowfat cottage cheese, 15 oz container lowfat Ricotta , 1 Tbsp Oregano, 1/2 Tsp Garlic Salt and a 16 oz bag of chopped spinach. Lay your noodles flat and start putting your filling in. I used about 3-4 Tablespoons per lasagna noodle. I coat the bottom of my pan with a pan spray first (for easy clean up later) Then I put some spaghetti sauce so my pasta doesn't stick. Line up your roll ups. I got 11 out of the batch. You could get more if you use less filling with each one. (I put the rest of the noodles in a freezer bag, label and put in the freezer for your next venture) Pour the rest of the sauce (I used 24 0z jar of Prego) over the top and put in oven on 375 for 45 minutes. (I also sprinkled some Parmesan and garlic cheese on top :) Rollups are approx 200 calories each. I used about 4 cups of frozen Normandy vegetables sauteed in a 1/4 cup of low sodium vegetable broth. Adding a few shakes of Perfect Pinch Salt Free seasoning. And then added 2 tbsp lemon juice. Cooking on medium for about 2o minutes. Voila! Bon Apetit!
Hi everybody! I hope you are having a great weekend! I am envying the people in NJ (My home state) right now with there temperatures. It's still in the 9o's here in Florida. But cooler temperatures are coming. Anyway, how many times have you woke up knew you had to eat something but didn't want to have to drag out the frying pan or even my microwave omelet maker. So I was thinking years ago I remember my mother buying Carnation Instant breakfast I didn't even know if it was still sold. Well I found it. Now it is called Carnation Breakfast Essentials. So then I started thinking...I can make all kinds of shakes out of this! No boring shakes for me. lol.So watch for plenty of upcoming Breakfast or lunch or even use as a snack shake! Add your own creative spin to it! drink up & ENJOY! Till we meet again...Mama Carol Ingredients (1 serving) 1 Pkg Carnation Instant Breakfast Essentials 1/4 cup frozen dark sweet cherries 1 cup unsweetened almond milk 1 short spray whipped cream 1 maraschino cherry drizzle chocolate syrup Instructions Put Carnation, cherries, almond milk & ice in blender or bullet. Blend. Pour in glass, add whipped cream, drizzle some chocolate, add the cherry and ENJOY! The nights are getting cooler, the stores shelves are showing hints of black and orange, and school is in session, it can only mean one thing, FALL IS ON IT'S WAY! Autumn has to be one of my most favorite times of the year, the colors, the scents, the flavors, the impending holidays, it's all intoxicating to my senses. The other day while browsing Dollar Tree ( My FAVORITE Store) I came across a bag of about 8-12 cinnamon sticks, I HAD to have them, though at the time I didn't know what I would do with them, but the scent was alluring. The next day as I finished tidying up the house I seen my cinnamon sticks on the counter, and opened the bag, just to smell them. Why couldn't I make my whole house smell like fall? I jumped on my computer to see how I could use these wonderful sticks of autumn memories, and found a plethora of recipes, which all called for an apple or apples to but cut up and placed in a pot of water along with your cinnamon. This won't do! I don't know about you, but in my house we don't just waste food, and then it hit me! The apple core that I had just thrown in the trash! Instead of a whole apple, I used the cores to the apples my son and I had eaten with our lunch! Into the pot it went, and within minutes, the water was boiling and my house was being permeated with the scent of apple pie! 1 Stick Whole Cinnamon 2-3 Apple Cores 2 Cups Water Bring to a boil and let steam turn down to low and let simmer. Be sure to check on your pot often so you don't run out of water. Well, Its that time of year that the big yellow bus starts its daily run, mom is doing cartwheels down the driveway, its Back to school!!! Back to school here in FL feels a bit different than the days in I had growing up in NJ, the leaves don't crunch under your feet, the trees and the grass are still all green, and its still 90 plus degrees outside. No need for light jackets or hoodies yet.Its all shorts for us here.
I have 3 kids in school and one still at home. Now it's a 3 day weekend, what is there to do? Its craft time!!! Out comes the construction paper, and glue it's fall craft time. 2 of my children have adhd & add, and we have to not only keep them on a schedule but also keep them very busy! lol. Crafting is something we do a lot around here,so be on the look out for many more craft ideas! This weeks craft was a fall tree...they enjoyed making the tree colorful, and we are waiting for another month or so to see the real fall leaves turn color here, but that's another day!! Mama Dawn As I was making my morning coffee I glanced up at my little solar powered flowers and snowman sitting in my window. While the sunflower and snowman were doing there daily dance the daisy was still. Sometimes I have to just nudge the leaf ever so lightly to get it to dancing. Before you know it Miss Daisy is keeping up rhythmically with her counterparts. I got to thinking the same goes for life. Sometimes we get in a rut and don't know which way to turn. Sometimes we are looking to make decisions and don't know what to do.Sometimes we are trying just that one time to succeed in our weight loss and feel like giving up. That's when like Miss Daisy we need somebody to give us that little nudge of support, or maybe some words of encouragement, someone to make us dance again :) Till we meet again.....Mama Carol... Have left over baby food? My son seemingly went from the bottle right to toddler friendly foods, he wasn't fond of baby food, so we had a ton of it left over, I donated some but wanted to keep the rest, why? Because it's awesome to cook with! Especially meals for him! In the coming weeks I will be sharing recipes for Mac & cheese cups, pancakes & smoothies all using left over baby food! But for today we have Creamy Fruit Ice Pops. I w as searching for kid friendly ice pops that didn't have all the extra sugar or the fake sugars added and it was near impossible or really expensive, so I came up with these little packets of awesomeness! I used a Sesame Street ice pop maker, but if you double the recipe you could use the typical reusable traditional ice pop makers or a Zoku if you are lucky enough to own one. Creamy Fruit Ice Pops: 1 Cup Unsweetened Vanilla Almond Milk 1 Jar (or plastic container) fruit flavored baby food. (I used Pear) Pour Almond Milk & Baby Food into a large mason jar, put on the lid and shake well.(You can get the kids to do the shaking!) Pour into ice pop molds & freeze. Let your kids enjoy a healthy frozen snack! |
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