Some WLS Pureed recipes

Here are just a few recipes I was provided in my info packet.

Basic Meat Stew

2 tbsp oil
1 1/2 pounds boneless stew meat cut into 1 inch cubes
1/3 cup flour
3 cups liquid (water or vegetables juice)
4 medium potatoes, scrubbed and cut up
5 medium carrots, scrubbed and cut up

Heat oil in large size heavy saucepan over medium high heat. Coat the meat in flour and brown in oil. Add the liquid and cover tightly. Simmer over medium heat for 1 1/2 hours. Add potatoes and carrots. Cover and simmer for 20 minutes. Puree stew in food processor or blender until smooth. Store in fridge for up to 2 days or in freezer for 2-3 months.
Makes 20-25 food cubes
Serving size: per 4.65 ounces
Calories: 139... Protein: 13 grams... Total fat: 4.21 gram.

*********************************

Combination Dinner

1 cup cooked meat (beef, chicken, fish, ham, etc)
2/3 cup cooked veggies
1 cup stock
Place in blender or food processor. Puree and freeze into ice cube trays.
Serving size: per 2 ounces
Calories: 36... Protein: 5 grams... Total fat: less than 1 gram.

********************************
Pureed Legumes

1 cup any legume (black beans, kidney beans, garbanzo beans, navy beans, pinto beans, black eye beans. lentils, etc.)
3 cups water
3/4 cup nonfat milk
rinse 1 cup of any legume. Soak in water overnight or bring to a boil for 2 minutes, cover, and then allow to sit for 2 hours. Drain off the soaking water or cooking water, then add 3 cups fresh water and bring beans to a boil. Reduce heat and simmer, covered, until beans are tender (30 mins-2 hours depending on legume). Skim surface often as beans are simmering. Puree with 3/4 cup non fat milk. Freeze in ice cube trays.
Serving Size: per 2 ounces
Calories: 28... Protein: 2 grams... Total fat: less than 1 gram.

**************************************
Orange and Cream Protein Smoothie

2 cups vanilla fat free yogurt
1/3 cup orange juice
1 cup skim milk
3 scoops protein powder
Combine all ingredients in a blender. Blend until smooth. It you would like a thinner smoothie, just add more skim milk to blender until desired consistency is reached. Keep in fridge for up to 2 days or 1 month in freezer.
Makes 24-28 1 oz servings.
(can also be made into a popsicle by placing mixture in ice cube tray and then inserting a toothpick into center of each cube before freezing.)
Serving Size: per 1 ounce
Calories: 32... Protein: 4 grams... Total fat: less than 1 gram.

*************************************

Whipped Sweet Potato Bake

Ed had never tasted sweet potatoes before. I am not a big fan of them myself. But I wanted to try out this recipe for future reference and Ed is a good taste tester, since he isn't as picky as I am. This recipe looked fairly simple and had some nice reviews and tips on extra stuff to add in. For this first time making it, I followed the recipe exactly. Next time I will experiment with some of the suggestions. I will include a few of the reviewers tips at the end.

Ingredients:

3 (15 ounce) cans sweet potatoes, drained
1/4 cup butter or margarine, melted (I used real butter)
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
24 medium sized marshmallows

Directions:

1. Preheat oven to 350F. Beat sweet potatoes, butter, cinnamon, salt, and the nutmeg in a medium bowl with an electric mixer on med speed until well blended.

2. Spoon into lightly greased 1-1/2 qt. baking dish; top with marshmallows.

3. Bake 15-20 minutes or until sweet potato mixture is heated through and marshmallows are lightly browned.

Makes 10 servings.
Nutrition info: Per Server: Calories 211, Carbs 40g, Dietary Fiber 2g, Fat 4g, Protein 2g, Sugars 29g.

Tips:

1. add some crushed pineapple to the potato mixture.
2. Add in raisins during blending step.
3. Sprinkle some chopped pecans over marshmallows before baking.
4. Add in 1 to 2 oz of southern comfort to the potato mixture.

Pecan Pie

I made a big dinner for new years and since I hadn't made a pecan pie yet, we decided that would be our dessert.


Ingredients:

1 (9 inch) unbaked deep dish pie crust
3 eggs, beaten
1 cup dark corn syrup
1 cup white sugar
1/4 cup melted butter
1 teaspoon vanilla extract
1 cup pecan halves

Directions:

1. Preheat oven to 350 degrees F.
2. Beat together the eggs, corn syrup, sugar, butter and vanilla
3. Arrange pecans in bottom of pie crust and pour mixture over them.
4. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean.
5. Allow to cool before slicing.

Christmas Baking Ep 6

Russian Teacakes. These are a family tradition. My grandma used to make them along with fudge, divinity and all sorts of other goodies. While I don't make them near as well as she did, I have carried on the tradition. I only make them at Christmas, I want to keep them special, not to mention they are a lot of work lol.

Ingredients:
1 cup soft butter (must be real, not margarine.)
1/2 cup powdered/confectioners sugar
1 tsp vanilla
2 1/4 all purpose flour
1/4 tsp salt
3/4 cup finely chopped walnuts

Directions:

Preheat oven to 400F

Mix together thoroughly the butter, confectioners sugar and vanilla. In a separate bowl mix together the flour and salt. Slowly combine it with the butter mixture. Then Mix in the chopped nuts. Mix thoroughly.

Chill dough. Roll into 1" balls. Place 2 1/2 inches apart on an ungreased cookie sheet. Bake until set but not brown, (7-12 mins depending on your oven). While still warm roll in confectioner's sugar. Cool. Roll in sugar again.

Makes about 1 1/2 dozen cookies

Cooter approves of this blog. :P

Christmas Baking Ep 5

One of my all time favs!!

Snickerdoodles

Ingredients:

1/2 cup Margarine at room temp
1/2 cup Real Butter at room temp
1 1/2 cup sugar
2 eggs
2 3/4 cups all purpose flour
1 1/2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
Topping: Also sugar and cinnamon for rolling the balls in later. I use about 9 tsp of sugar & 3 tsp of cinnamon. Mix those in a bowl for rolling the balls just before baking.

Directions:

Beat margargine, butter and sugar together until creamy. Mix in the eggs.

In a separate bowl, stir together flour, cream of tartar, baking soda and salt. Add to creamed mixture. Mix well.

Shape into 1 inch balls. Chill 1 hour.

Combine the topping (cinnamon & sugar) in a small bowl.

Drop balls into mixture, coating well. Then place on a greased baking sheet about 2 inches apart. Bake at 375F for 10 minutes or until golden brown. Let cool, then enjoy.

Update to my Zesty BBQ recipe

I posted this recipe a few months back, the Zesty BBQ Chicken. It has quickly become a favorite around here and amongst some of my friends as well. :D The first couple of times we had it, I served it on buns. But lately I have taken to using it as a baked potato topping. I cook the chicken the same. I bake a few potatoes, but them open, put a little butter, then when the chicken is done I scoop a few spoonfuls onto the potato and top with some shredded cheese. Its soooooooo good. :D

Christmas Baking Ep 4

I am not a fan of these, but I made them last year and hubby LOVED them. He specifically requested them this year. I do have to say they smell divine when baking.

Just a word of advice on these. Mix by hand only. Do not use a mixer. Too much mixing leads to flat cookies. :P




Ingredients:

3/4 cup REAL butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all purpose Flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/3 teaspoon nutmeg
1/2 teaspoon salt
2 3/4 cups rolled oats
1 cup of raisins

Directions:

1. Preheat oven to 375f
2. In large bowl, cream together butter, sugar, and brown sugar until smooth.
3. Beat in the eggs and vanilla until fluffy.
4. Stir together the flour, baking soda, cinnamon and salt. Gradually beat into the butter mixture. Stir in oats and raisins.
5. Drop by teaspoonfuls onto ungreased cookie sheets.
6. Bake 8 to 10 minutes in the preheated oven or until golden brown. Cool slightly, remove from sheet and place on wire rack or wax paper to cool completely.

Makes about 48 cookies.

Christmas Baking Ep 3

I have a love hate relationship with brownies. Some recipes I have tried are too rich, too chocolatey, too sweet, too dry etc. So when a friend (Jess) raved about her brownie recipe I thought I might give it a try and wow!! I am so glad I did. These are perfect. They have the perfect mix of chocolate, sugar, moistness. Big Thumbs up!!!

Brownies

Ingredients:

1 cup butter
2 cups white sugar
1/2 cup cocoa powder
1 tsp vanilla extract
4 eggs
1 cup all purpose flour
1/2 tsp salt
1/2 cup walnut halves

Directions:

preheat oven to 350F

1. combine all the dry ingredients in a bowl.

2. Melt butter and mix with vanilla and eggs. Then combine with the dry ingredients. Mix until well combined. You can add the walnuts now or if you are like me and want less nut influence, wait until you pour the mixture in the pan then place a few walnut halves on the top.

3. Bake for 20 to 30 minutes in a 9x13 greased pan (I just used pam baking spray.)

4. Let cool, then cut up and enjoy. Nom!

Thanks again Jess for this recipe!

Christmas Baking Ep 2

I decided to try something different this year. I always make chocolate chip cookies. But decided to try the cookie bar recipe. It turned out pretty good. The dough, which is my fav part, I would almost rather eat it than the actual cookie, was soooooo tasty.

Chocolate Chip Cookie Bars

Ingredients:

1 cup butter or margarine (I used margarine)
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
2 cups flour
2 cups chocolate chips
1/2 cup nuts, chopped, optional (I didn't put any nuts in mine.)

Directions:

Cream together first 7 ingredients.
Mix in remaining ingredients.
Mix til combined well.
Spread batter evenly in a greased 9x13 inch baking pan.
Bake at 375 for 20-25 minutes or until lightly browned.
Let cool then cut up into 24 bars.

Christmas Baking Ep 1

I tried a new Peanut Butter cookie recipe this year. I really like it, it's not too sickening sweet or overly peanut buttery. Nice consistency and easy recipe. Thumbs Up!

Peanut Butter Cookies

Ingredients:

1/2 cup Butter or Margarine (I used margarine)
1/2 cup Peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1/2 teaspoon vanilla
1 1/4 cup all purpose flour


Directions:

1. In a large mixing bowl beat the butter or margarine and peanut butter with an electric mixer on med to high speed for 30 seconds.

2. Add the Granulated sugar, brown sugar, baking soda, and baking powder. Beat until well combined, scraping the sides of bowl occassionally.

3. Beat in the egg and vanilla til combined.

4. Beat in the flour. (if using a hand mixer you may have to mix some by hand. I used a stand mixer and was able to mix all the way with it.)

5. Chill dough for about 30 minutes to make dough easier to handle.

6. Shape dough into 3 inch balls, Roll in additional granulated sugar to coat.

7. Place balls 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork.

8. Bake at 375 for 7 to 9 minutes or till bottoms are lightly browned.

9. cool then eat. nom nom

Zesty Slow Cooker Chicken BBQ

I know it's not Tuesday, but hehe just pretend. Also there will be no pictures with this entry because my camera batteries are out of commission. I have to get new rechargeable batteries since mine wont charge anymore.

The recipe calls for 6 frozen chicken breasts I used 5 and after Ed having 3 sandwiches and me 2 we still have a ton of leftovers. Also make sure you use a molasses based bbq sauce, not the cheap stuff from Kraft. Famous Dave's or I think Jack Daniel's has a molasses based sauce.

The only thing I added was a pinch of salt, pepper, garlic powder and onion flakes.

Also I let the chicken cook in my crock pot for 5 and a half hours on high. I took the chicken out shredded it with my fork (was easier than I thought) then I put the chicken back in the crock pot for an additional 45 minutes on low setting.

Ingredients:

6 Frozen skinless, boneless chicken breast.
1 (12 ounce) bottle molasses based BBQ sauce.
1/2 cup italian salad dressing
1/4 cup brown sugar
2 tablespoons worcestershire sauce
Buns of your choice. We used whole wheat hamburger buns. You could also use hoagie buns.


Directions:

1. Place chicken in crock pot. In a bowl mix the BBQ sauce, italian dressing, brown sugar and worcestershire sauce. Pour over chicken. (this is where I added in my salt, pepper, garlic powder and onion flakes, just about 1/2 tsp of each).

2. Cover and cook 3 to 4 hours on high or 6 to 8 hours on low. I cooked 5 1/2 hours on high, shredded my chicken then put back in the sauce, cooking on low setting for 45 additional minutes.

3. Spoon mixture onto buns and serve. I served Ed's with some pickles. You could also serve with chips or a side salad.

Cheddar Broccoli Chicken and Mashed Potatoes

I am trying something different this week. Instead of just taking one picture of the finished dish, I took multiple pictures along the way. So anyone who is reading let me know which way you like better.

This recipe was super easy and quick. I needed no modifications and everything was pretty straight forward and came out perfectly. I got this recipe off of allrecipes.com, its a Campbell's recipe.

Tender chicken, broccoli flowerets and a cheesy sauce are served over creamy mashed potatoes for a one dish supper.

Ingredients:
1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can campbell's condensed broccoli cheese soup or campbell's condensed 98% fat free broccoli cheese soup. (I used the 98% fat free soup)
1/3 cup milk
2 cups fresh or frozen broccoli flowerets (I used frozen)
4 cups hot mashed potatoes



Directions:
I started off peeling, cutting up the potatoes and putting them to boil. (I prefer real mashed potatoes but you could also use instant.)



Heat oil in the skillet. Add chicken and cook until browned.



Add the soup, milk and broccoli. Heat to boil.



Cover and cook over low heat for about 10 minutes or until done.



Serve over potatoes.

Simple Beef Pot Roast

I love a good pot roast, especially when the weather starts to cool down and we head into fall. This recipe was in the little cookbook that came with my slow cooker, so I thought I would give it a try.

It came out nice and tender, no need for a knife. And it tasted good, it could have used a bit more something, I'm not sure what, but some sort of spice. Maybe garlic? Other than that Ed and I both LOVED it.



Ingredients:
1 (3-4lb) Boneless beef roast
1/2 cup water or beef broth (I used the beef broth)
3 medium potatoes, thinly sliced
2 large carrots, thinly sliced (I just got a bag of baby carrots and put a generous handful in)
1 onion, sliced
1 teaspoon salt
1/2 teaspoon ground black pepper

Instructions:
Put vegetables in bottom of stoneware, salt and pepper meat, then place in pot on top of vegetables. Add liquid. Cover and cook on LOW 10 hours or HIGH 6 hours. (I did the low setting.)

Simple & Quick Brunch

I was looking through my recipe collection hoping to find something to make for Sunday brunch, when I came across this recipe; Ham and Cheese Crescent Roll-ups.

Like last week, before I give the recipe and picture what mine looked like, I will be listing any modifications, problems or tips I might have had.

The only problem I had was getting the slice of ham to fit so I could roll up the crescent properly. You will see in the picture how badly I did at making a proper looking crescent roll. I think the next time I make these I may, instead of folding the ham over as the recipe suggests, I will cut the ham into two triangles.

while baking the cheese does sort of leak out but I cant think of any way to prevent that and there was still plenty of cheese left in the crescent roll even with the bits that melted out.



Ingredients:
1 can (8oz) Pillsbury refrigerated crescent dinner rolls
8 thin slices cooked ham
4 thin cheese slices, each cut into 4 strips

Instructions
Heat oven to 350F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle, place 2 strips of cheese down center of ham. Fold in edges of ham to match the shape of the dough triangle.

Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet. (I still sprayed mine with some olive oil pam)

Bake 15-19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

New weekly post idea.

Okay so, I have Fuzzy Fridays, where every Friday I post a pic of my fuzzy babies. I also love recipes and would like to have a day dedicated to that. Ideally I would like to work it out so that whatever day I choose to post a recipe, I make the recipe that day so that I can include a pic of the finished product. This may be more challenging than it sounds. With winter fast approaching, I do not drive in the snowy winter months, I am scared to death of it. So I have to really really plan ahead with my grocery shopping trips since I only go when Ed is home and can drive us. Lame, yes I know, but *shrugs* that's just how it is.

Another decision to make is: Munchie Monday, Tasty Tuesday, or Tasty Thursday? Any suggestions? Opinions from my 2 readers lol?

French Toast Cups with Fresh Fruit & Cream

Ingredients:
Nonstick Cooking Spray
3 Eggs
1 Tablespoon (a splash) milk (eyeball it)
2 Teaspoons (about half a palmful) cinnamon
Dash of Vanilla extract, optional
Dash of Fresh Nutmeg, optional
8 Slices white or wheat Sandwich bread
1 pint fresh berries such as strawberries, blueberries, blackberries or raspberries
Whipped cream

Preparation:
Preheat oven to 375

Spray the inside of each cup of a 6-cup muffin tin with nonstick cooking spray and set aside.

In a medium sized mixing bowl, whisk together the eggs, milk, cinnamon, vanilla and nutmeg. Cut a slit in the corner of each slice of bread from the middle of the slice to the edge.

Dip each slice of bread in the egg mixture then lightly press it into a cup of the muffin tin, overlapping the pieces where you cut the slit to make it fit into the cup without tearing.

Bake the french toast cups for 12 to 14 minutes, until they're light golden brown.

Allow the cups to cool slightly in the muffin tin before removing them. To serve, arrange the cups on a platter and fill with fresh fruit and top with whipped cream.

Forming Empanadas

Knead
Turn out dough onto a lightly floured work surface, and divide in half. Knead each half 2 or 3 times to form smooth balls.

Divide
Cut each ball into four equal pieces. Cover with plastic; let stand until slightly risen, 20 minutes. Shape into balls.

Fill
On floured surface, roll out each piece of dough into an 8-inch round. Divide filling evenly among rounds, spreading it over half of each and leaving a 1/2-inch border.

Fold
Brush border of bottom halves with water; fold top halves over filling to enclose completely. Press edges to seal with your fingertips, then crimp firmly with a fork.

Banana-Nut Muffins

I made these for Ed and his father for their trip to Winnipeg yesterday.

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten
1/3 cup vegetable oil
3/4 cup mashed banana (works out to about 1 1/2 bananas)
1/2 cup chopped walnuts

Preheat oven to 400. Grease a 12 cup muffin pan. Sift flour, baking powder and salt into a medium bowl; make a well in center.

Mix milk, egg, oil, banana and walnuts in a small bowl. Then pour mixture into well of dry ingredients.

Mix batter just until moistened; do not overmix.

Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center comes out clean or until muffins are golden brown. (about 15-20 minutes).

Makes 12 muffins.
Variations: Blueberries or raisins may be substituted for the mashed bananas in the muffin batter.

Garlic Cheese Biscuits

Recipe Time.. I made these biscuits to go with spaghetti the other night and Ed and I LOVED them..

Biscuit
1 1/4 cup Biscuit mix (bisquick or your fav mix)
1/2 cup grated SHARP cheddar
1/2 cup water

Garlic Butter
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon Salt
1/2 teaspoon Dried parsley flakes

Preheat oven to 400

Combine biscuit mix & cheese in small bowl. Add water & stir just until combined. Dough will be slightly moist. Drop dough by tablespoonfuls onto the baking sheet. Bake about 10 to 12 minutes or until biscuits are firm & beginning to brow.

While Biscuits are baking make the garlic butter. Combine all ingredients & mix well. As soon as you bring biscuits from oven brush them with garlic butter mixture using a pastry brush or paper towel.. Let sit for a few minutes.. Then ENJOY .

Beef Stew

Got a slow cooker a few days after Christmas and this is the first recipe I made in it. Was pretty good.. I would recommend adding some water, it doesn't call for it in the recipe but next time I make it I will be adding some. While cooking mine for the recommended time and setting it started to over cook some of the ingredients so watch it when you get about 7 hours in. I like my stew to have a bit of a gravy that you can soak up with a biscuit or corn bread and this one was a bit too thick for my liking. But other than that I really enjoyed it.

Ingredients:
2lbs beef stew meat, cut into 1 inch cubes
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cup beef broth
1 teaspoon Worcestershire sauce
1 glove garlic
1 bay leaf
1 teaspoon paprika
4 carrots, sliced
3 potatoes, diced
1 onion, chopped
1 stalk celery, sliced

Cooking Instructions:
Put meat in stoneware. Mix flour, salt and pepper and pour over meat; Stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cook and cover on LOW for 10 hours or HIGH for 6 hours. Stir stew thoroughly before serving.