Sour Cream Blueberry Muffins/Bread

I've made this recipe before for Strawberries & Cream Bread.  It.  Is.  Fantastic.  I've always wanted to try it with blueberries but never got around to it.

So the other day I had some blueberries left from Costco that had a gotten a little too soft to serve by themselves.  I decided to make this bread with blueberries.  But then I looked at the list of ingredients and thought I would try to make it more healthy by cutting the sugar and butter and switching the flour.  And then I realized I didn't have enough time to bake the bread for breakfast before everyone ran out the door so I turned it into muffins instead of bread (and saved 40 minutes of baking time.)

The results of this experiment were fantastic.  Yummy!



Blueberries & Cream Muffins - adapted from this Food.com recipe

Ingredients:

1 3/4 cups white whole wheat flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
heaping 1/4 tsp. cinnamon
4 T. butter, softened
4 T. unsweetened applesauce
1/2 c. Turbinado raw sugar
1/4 c. brown sugar
2 eggs
1/2 cup sour cream
1 tsp. vanilla
1 1/4 cups fresh blueberries (or 1 1/ 4 cups fresh & chopped strawberries)

Preheat oven to 350.
Combine the flour, baking powder, baking soda, salt and cinnamon in a large bowl.
In a medium bowl, beat butter until creamy.
Add the applesauce and sugars and beat until well mixed.
Beat in the eggs.
Add the sour cream and vanilla and beat until well mixed.
Stir the wet mixture into the dry ingredients, just until moistened.
Fold in the blueberries.
Pour into greased muffin pan bake at 350 for about 20 minutes.  (If making this into bread, pour into greased 8x4 loaf pan and bake for 60 minutes).

Bread Machine Honey Wheat Buttermilk Bread

I have making this bread at least once a week lately. It is easy to throw together, uses ingredients I have on hand, and makes the house smell terrific. I have yet to master making "real" bread (kneading for umpteen minutes, letting it rise for however many hours, etc.) so the bread machine is one of my best friends. This is a nice dense bread. My kids and husband love it and, between the four of us, we usually go through one loaf in two meals - the night I make it for a side for supper, followed by the yummiest toast you've ever had the next morning for breakfast.


Bread Machine Honey Wheat Buttermilk Bread

1 cup plus 1 T. buttermilk, at room temp (or warmed in the microwave for the few seconds)
1 T. butter, room temp and cut into small pieces
2 T. honey
1/2 tsp. salt
1/4 tsp. baking soda
2 cups bread flour
1 cup whole wheat flour
2 tsp. yeast

Put the ingredients in the bread machine in the order listed. Use the whole wheat and light crust settings on your bread machine. (FYI: for my Oster bread machine, this takes 3 hours and 40 minutes until done.)

Whole Wheat Banana Muffins

I'm crazy about muffins. I like using what I have on hand to make a fresh batch of yummy-smelling and yummy-tasting muffins about once a week in our house. Muffin recipes that I have posted so far include Pear Blueberry Muffins, Banana Chocolate Chip Muffins, Banana Prune Muffins, Blueberry Muffins, Whole Wheat Muffins, and Raisin Bran Muffins.

Apparently I go a bit crazy with muffin recipes. Mmmm. Now I'm hungry.

And here's one more that I made this past week. I had some very ripe bananas to use up. I wanted my husband to be able to take whatever I made with him to work that morning for breakfast, so making my usual banana bread was out of the question because I didn't have one hour for baking time. So I came up with these muffins. Super easy. Super simple. Super quick. Super yummy.



Whole Wheat Banana Muffins

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 cup sugar
1 egg, beaten
1/3 cup butter, melted
3 large very ripe bananas, mashed

In a medium bowl, sift together the flours, baking soda, baking powder, and salt. In a large bowl, mix together the bananas, egg, sugar and melted butter. Add the flour mixture and stir just until combined. Scoop into greased muffin tins and bake at 350 degrees for 20-25 minutes.

This recipe makes 12 yummy regular-sized muffins.

Whole Wheat Chocolate Chip Pancakes

Recently, on a bitterly cold morning when their daddy was traveling for business and we had no preschool or errands to hurry out the door for that day, my daughter asked me for "something special" for breakfast. I had a craving for something a little sweet - but also somewhat healthy - so I threw together this quick and tasty batch of chocolate chip pancakes. I tweaked a recipe from the Allrecipes.com site by substituting some whole wheat flour and cutting back the sugar. The results were yummy! The leftovers also reheat well in the toaster or oven.

Whole Wheat Chocolate Chip Pancakes

1 c. all-purpose flour
1 c. whole wheat flour
2 T. baking powder
scant 1/4 c. sugar
1 tsp. salt
2 eggs
1 1/2 c. milk
1/4 c. canola oil
1/2 c. chocolate chips

In a large mixing bowl, combine the flour, sugar, baking powder and salt. In a medium bowl, combine the oil, eggs, and milk. Add to the dry ingredients and stir until moistened. Fold in the chocolate chips. Pour onto hot and lightly greased griddle (about 1/4 cup batter makes a nice sized pancake). Flip when bubbles begin to form and cook until second side is browned.

Menu Plan - week of 9/26/11

Baby #3 is due to arrive this week....hopefully. I'm still hanging in there - trying to enjoy my two little kids before I head off to the hospital without them for a couple of days, trying to keep the house clean and laundry done, and still trying to menu plan because the family still needs to eat! Here is what we have planned this week:

Breakfasts:
Banana Chocolate Chip Muffins, melon
Cereal and toast
English muffins and scrambled eggs
Oatmeal Breakfast Bars

Lunches:
Poor Man's Pizza, orange slices
Pita chips, hummus, carrot sticks with ranch dressing
Creamy Mac and Cheese, apple slices, raw broccoli with ranch dressing
PB&J, crackers and apple slices
leftovers


Suppers:
Monday: Slow Cooker Angel Chicken with broccoli, lettuce salad

Tuesday: Slow Cooker Turkey Chili, cornbread, melon

Wednesday: Chicken Wild Rice Soup made with leftover Angel Chicken, cornbread, apple slices

Thursday: leftover buffet

Friday: Hot and Sour Soup, potsickers and eggrolls (store-bought from the freezer), green beans

Please stop by I'm an Organizing Junkie for more menu planning resources!

Menu Plan Monday - week of 9/19/11

Last week I made everything on our menu plan (that may be a first!) and everything turned out really yummy. As I posted earlier, we really enjoyed the Kielbasa Bow-Tie Skillet and I hope you give it a try! I'm looking forward to breaking into our freezer stash of this meal in the upcoming weeks.

The kids and I visited an apple orchard last Thursday and came home with a ton of apples, so I'm looking for some good apple recipes to use up my stash. I'm looking forward to making the Apple Pie Bread for breakfast one morning (thanks to April at Angel Foods Kitchen for pointing out this recipe last week!) I also made an apple pie and homemade ice cream on Friday evening (of which we are still enjoying the leftovers!) Any other ideas? Please leave a comment with your favorite apple recipe - I'd really appreciate it!

Anyway, still no baby...so I've planned another week of meals. Nothing to double or freeze because my freezer is nearly full. Here's what we have planned so far:

Breakfasts:
Cereal and toast
Waffles and bananas
Honey Crunch Granola (another great granola recipe from Sarah at Clay in His Hands) with yogurt
Apple Pie Bread (new recipe), fruit

Lunches:
Tomato soup, grilled cheese, carrot sticks with ranch dressing
Pita chips and hummus, fruit salad
Homemade Chicken Nuggets, cottage cheese, apple slices
Creamy Mac and Cheese, apple slices, carrot sticks with ranch dressing
leftovers

Suppers:
Monday: leftover buffet from the weekend (ham fried rice, pasta, whole wheat oatmeal pancakes, fruit salad)

Tuesday: Burritos (I have 17 of these babies in my freezer which I'm saving for after baby arrives, but I'm making a fresh batch for us to eat at my hubby's request. I use ground beef instead of chicken), chips and salsa, apple slices

Wednesday: leftovers or out to eat (soccer night)

Thursday: Homemade Pizza, lettuce salad

Friday: Hot Beef Cheddar Subs, sweet potato fries, green beans

Sat. and Sun.: ?? (I don't plan on the weekends anymore because everything is always so fly-by-the-seat-of-our-pants)

For tons of menu planning ideas, please check out I'm an Organizing Junkie.

Menu Plan Monday - Week of 9/12/11

I've been on another blogging sabbatical, so it seems. We've been busy with preparing for the new baby's arrival (only 2 1/2 weeks to go!), the start of preschool for my daughter, and a couple of VERY successful weeks of potty training my son. He's been in underwear for the last couple of weeks without an accident. I'm so proud of him - and it's so awesome that I will have about one month of no diapers or pull-ups to change or buy!

But I digress...on to menu planning. I've been nesting up a storm and doing a lot of cooking and baking for easy and healthy freezer meals once the baby arrives. I'll hopefully post more on that soon. But in the meantime, here is what we have planned for the upcoming week:

Breakfasts:
Cinnamon Raisin Swirl Bread (I doubled the batch and froze one loaf - I also cut back on the sugar and substituted 1 c. whole wheat flour and it still turned out yummy!), bananas
Cereal and toast
Whole Wheat Muffins, strawberries
Bagels with cream cheese

Lunches:
Egg and cheese sandwiches (our homemade version of the Egg McMuffin...my kids love these!), carrots and fruit
PB&J Sushi, crackers, fruit
Creamy Mac and Cheese, carrots and ranch dip
leftovers

Suppers:
Monday: Ham and Cheese Casserole (new recipe - this recipe makes a double batch so I froze one), fresh fruit salad
Tuesday: Homemade Pizza, lettuce salad
Wednesday: T-ball until 6:30 p.m. so it is "clean out the fridge" night!
Thursday: Sausage Bow Tie Pasta Skillet (new recipe - doubling so I can freeze half), mixed vegetables, melon
Friday: leftovers
Sat. and Sun.: our plans always change on the weekends so I've decided to go "meal-plan-free" on the weekends

This post is linked to Menu Plan Monday at I'm an Organizing Junkie.

Friday Favorite Finds

Today is my first time participating in Friday Finds hosted by Finding Joy in my Kitchen. Here is the list of recipes that caught my eye the past couple of weeks and I'm looking forward to trying in the near future:

Homemade Spaghettios
(my kids love Spaghettios but the list of ingredients scare me so I'm really excited to try this recipe and hoping it is a winner!)
(Photo and recipe by Natalie at Oven Love)

Mandarin Orange Pie
(Photo and recipe by April at Angel Foods Kitchen)

Homemade Larabars
(we love Larabars in our house so I'm looking forward to making a big pan of the homemade version!)
(Photo and recipe by Sarah at Clay in His Hands)

Baked Zucchini Sticks
(I think these will make a great appetizer/side dish on spaghetti night! I'm hoping that I'll be successful in getting my son to eat a vegetable!)

(Photo and recipe by Gina at SkinnyTaste.com)

For more great recipe ideas visit Finding Joy in My Kitchen!

Menu Plan: Week of 7/11/11

Back to "formal" menu planning - hooray! Pretty simple menu plan for us this week, as hubby will have a busy week at work and may be working late some evenings. Plus, I'm trying not to use the oven much to keep the house a bit cooler. Here is what we have planned:

Breakfasts:
Cereal and fruit
Scrambled eggs and toast
Yogurt
Whole Wheat Muffins and fruit

Lunches:
PB&J, carrot sticks, yogurt
Mac and Cheese, grapes
Pita chips and hummus, fruit
Poor Man's Pizza, carrot sticks, fruit
leftovers

Suppers:
Monday: Veggie/Black Bean Burgers (from the freezer), pasta salad, fruit salad
Tuesday: Slow Cooker Angel Chicken, lettuce salad, green beans
Wednesday: Daughter's first night of T-Ball so we'll be eating out afterwards or home for leftovers
Thursday: Dijon Chicken Breasts (new recipe), sweet potato fries, lettuce salad
Friday: Slow Cooker Chicken Tacos, fruit salad
Sat and Sun: ?? (I'm not really planning much on the weekends anymore during summertime!)

This post is linked to Menu Plan Monday at I'm an Organizing Junkie.

Menu Plan: Week of 4/4/11

I have been half-hazardly menu planning since our decision to sell our house. Boxes everywhere + cleaning + an attempt to de-clutter = my desire to fly by the seat of my pants a bit with our meals. On that note, it's no surprise that we ate out a lot and ate a lot of unhealthy foods during this time. So, back to it. I'm trying to use up some foods we have in the freezer and pantry so there isn't much shopping this week. Here's what we have planned:

Breakfasts:
Applesauce bread
Oatmeal, bananas
Cold cereal, toast
Whole Wheat Oatmeal Pancakes (leftover from Sunday)

Lunches:
Tomato Soup and grilled cheese, apple slices
Hummus, pita chips, carrot sticks
Chicken strips, cottage cheese, oranges
Creamy Macaroni and Cheese, peas, fruit salad
leftovers

Suppers:
Monday: Turkey Noodle Casserole (using leftover frozen turkey)
Tuesday: Tilapia, brown rice, peas
Wednesday: Sticky Chicken in the Crockpot, mashed potatoes, gravy (this will be my first time ever attempting homemade gravy - pray for me.), green beans
Thursday: Chicken Noodle Soup (using leftover chicken and broth from Wed.), grilled cheese, fruit salad
Friday - Sun.: in-laws are in town so it's up to the husband and probably out to eat a couple of times

Check out I'm an Organizing Junkie for menu planning ideas!

Menu Plan: Week of 1/31/11

I cannot believe it's almost February! Despite being cooped up during this long, cold Minnesota winter, we are still eating fairly healthy in our house. I'm trying to clean out some things from my freezer and pantry this week, and so far my grocery list only has 5 items on it for the week! Here's what we have planned for the week:

Breakfasts:
Blueberry and Spinach Smoothies (new recipe - we'll see how my kids like this one!)
Whole Wheat Oatmeal Pancakes (leftover from Sunday), bananas
cold cereal, toast
bagels with cream cheese, fruit

Lunches:
Fish sticks (a new kid favorite - not from scratch but it's a treat every now and then!), apple slices, crackers
PB&J, crackers, grapes
Tomato soup, grilled cheese, carrot sticks with ranch dressing
Hummus and pita chips, orange slices
leftovers

Suppers:
Sunday: Homemade Pizza, lettuce salad
Monday: Vegetable Barley Soup (from the freezer), grilled ham and cheese, pineapple
Tuesday: Turkey and Spinach Enchiladas, refried bean dip (half of this recipe), chips
Wednesday: leftovers
Thursday: Beef and Bean Chili (yes, for the THIRD week in a row! My husband loves this stuff!)
Friday: Chipotle take-out!
Sat. and Sun: ??

This post is linked to Menu Plan Monday at I'm an Organizing Junkie.

Pear Blueberry Muffins

My little two-year-old is a fruit lover. His recent favorite is pears (I found a great deal at Aldi and got 8 pears for $2!) And forget about blueberries...I can't keep enough of them in the house for my little guy. So, I decided to make a pear/blueberry combo muffin which turned out really well. I found a base recipe but changed quite a bit of it to make it a bit healthier and suit our family's tastes. (Note that I'm still getting my family used to the taste of sucanat so I'm making a gradual transition - you can use more in place of the brown sugar if you like, or just use brown sugar if you don't have sucanat.) These also freeze very well. Enjoy!

Pear Blueberry Muffins

1 cup all-purpose flour
3/4 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. ground ginger
2 T. butter, very soft
1/2 c. brown sugar
1/4 c. sucanat
2 eggs
1/2 c. plain yogurt
1 cup pears, peeled and diced
1 cup blueberries

Preheat oven to 375 degrees. Spray a 12-cup muffin tin with cooking spray. In a large bowl, stir together the flours, baking powder, salt, cinnamon and ginger. In a medium bowl, cream butter with brown sugar and sucanat. Beat in the eggs, one at a time. Mix in the yogurt. Pour the egg mixture into the flour mixture, stirring just until combined. (The mixture will be quite thick.) Stir in the pears and blueberries. Fill the muffin cups evenly with the mixture. Bake for 17 to 20 minutes, until a toothpick comes out clean. Cool on a wire rack.

Menu Plan: Week of 1/24/11

My husband has FINALLY surpassed the two weeks of "Phase 1" of the South Beach Diet (no carbs, no fruit, no sugars) and we have now entered a much more enjoyable and menu-planning-friendly "Phase 2" (whole grain carbs and most fruit allowed). However, two the "Phase 1" meals are such hits that we are having them again this week: the Beef and Bean Chili and Chicken Parmesean were delicious! (And I made the Pork Satay last night and husband said it was some of the best pork he's ever had). So, despite eating very healthy, we are also eating very well. Here is what is in store for us this week:

Breakfasts:
Whole Wheat Oatmeal Pancakes (leftover from Sunday), bananas
cold cereal, toast
Pumpkin Spice Granola (didn't make last week), yogurt
Whole wheat bagels, cream cheese
Pear Blueberry Muffins (from the freezer - recipe to come soon!)

Lunches:
Chicken strips, cottage cheese, carrot sticks
PB&J, pickles, apple slices
Creamy Mac and Cheese, orange slices, green beans
Vegetable soup, crackers, cheese sticks, apple slices

Suppers:
Chicken Parmesean, whole wheat noodles, lettuce salad
Beef and Bean Chili, lettuce salad
Chipotle Beef Burritos, whole wheat tortilla chips, salsa and sour cream
Chicken Quesadillas, green beans, applesauce
Tilapia (didn't make last week), broccoli

This post is linked to Menu Plan Monday at I'm an Organizing Junkie.

Menu Plan: Week of 1/10/11

We are leaving for Florida in less than a month!! Hooray for vacations in warm, sunny weather. We cannot wait to escape the sub-zero temps of Minnesota in February. But, my hubby is a bit concerned about hitting the beach after this cold, comfort-food-filled Minnesota winter. So, he is following the South Beach diet this month in preparation for a beach life in a few weeks. We both followed the South Beach diet a year or so before we had children, and with great results. While I am not a fan of fad diets, this one really promotes healthy eating, whole and unprocessed foods, and low sugar. I felt terrific when I generally followed the South Beach eating plan. Don't we all strive for that every day?

That being said, I'm trying to help him out and support him this week by creating a menu plan following the "Phase 1" foods of the South Beach Diet. All of these recipes I found in this cookbook I bought about four or five years ago, The South Beach Diet Quick and Easy Cookbook by Arthur Agatston. Should be a tasty week! The kids and I will eat with hubby in the evening (but will secretly eat our carbs during the day when he's at work!)

Breakfasts:
Blueberry Muffins
Whole Wheat Oatmeal Pancakes (freezer), fruit
cold cereal and toast
oatmeal, bananas

Lunches:
Poor Man's Pizza, pears
Hummus, pita chips, carrot sticks
Tomato soup, grilled ham and cheese, apples
leftovers

Suppers:
Monday: Beef and Bean Chili, cantaloupe

Tuesday: Greek Meatballs, Creamy Cauliflower Soup, lettuce salad

Wednesday: Kale and lentil stew (and probably some sandwiches for the kids)

Thursday: Chinese Steamed Chicken (and probably Creamy Mac and Cheese for the kids)

Friday: Mexican Chicken Soup, spinach salad

Saturday: Baked Barbeque Chicken, Sweet Potato Fries

This post is linked to Menu Plan Monday at I'm An Organizing Junkie!

Hot Cocoa Mix

I live in Minnesota. I don't think my feet or hands have been warm since October. Therefore, you can understand my affection toward hot, comforting beverages (like my favorite Chai Tea Latte mix). I finally stopped buying the packages of hot cocoa mix because, at the rate my kids and I were drinking it this winter, I kept running out of it and it was eating up too much of my precious grocery budget - plus some of the ingredients were a little scary. So I started making my own mix, made with only three ingredients that I always have on hand. This isn't as sugary-sweet as some store-bought mixes, but it is more cocoa-y. (Like that word?) Here's our new favorite recipe:

Hot Cocoa Mix


1 c. sugar
2 c. powdered milk
3/4 c. unsweetened cocoa powder

Pull all ingredients in blender or food processor. Cover and blend until powdery (about 15 seconds or less). Store in an airtight container for up to six months (although it will not last that long!). I use about 2 -3 heaping tablespoons of mix per small mug of hot boiling water, but you can adjust to your taste.

Oh yeah...and don't forget the marshmallows.

This post is linked to Frugal Friday over at Life As Mom ... check out her great blog!

Homemade Chai Tea Latte Mix

I may have given up drinking my beloved Diet Coke but sometimes I'm still in need of a little afternoon beverage enjoyment, and this homemade Chai Tea Latte is my favorite wintertime indulgence. (I say "indulgence" because I acknowledge that this drink isn't super healthy since it contains coffee creamer and a fair amount of sugar, but you gotta treat yourself every now and then!) If you buy a Chai Tea Latte at a Starbucks or Caribou, you're looking to spend at least $3-$4 for a small cup - but this drink mix is frugal AND tastes just as good as any you'd buy from your local coffee shop. I've had this recipe for a couple of years now and I apologize that I cannot give credit to the website I originally got the recipe from a few years ago since I didn't write that down on my old, ratty copy of the recipe.

This recipe makes a nice large batch and will fill your food processor up to the top, so I recommend combining all ingredients in a big mixing bowl and then splitting up the mix into two different batches in the food processor. During the holidays, I double the batch and make at least four different gifts. Just visit your local dollar store, pick up a festive little jar or tin, fill with the mix and tie with a bow. Instant holiday warmth!



Instant Chai Tea Latte Mix

1 cup dry milk
1 cup dry coffee creamer
1 cup dry French vanilla coffee creamer
2 1/2 cups sugar
1 1/2 cups plain instant tea (I used Nestea Unsweetened 100% Plain Instant Tea)
2 tsp. ground ginger
2 tsp. cinnamon
1/2 tsp. cloves
1 tsp. cardamom
1 tsp. nutmeg
1 tsp. allspice

Mix all ingredients in a large mixing bowl. Pour half the mixture into your food processor and blend into a fine powder. Repeat with the other half of the mixture. Use 3 heaping spoonfuls per mug of boiling water. (You can use a little less if you don't want it quite so sweet.)

For more frugal ideas, please visit Frugal Fridays at Life As Mom.

Menu Plan: Week of 12/6/10

Another week of trying to get organized, regain some sanity and calmness, and put forth my weekly menu plan. Last week's menu produced a couple of new yummy hits in our family: the Baked Garlic Parmesan Chicken was not only delicious, but easy to make ahead during naptime and keep in the fridge till baking time. We also enjoyed the Lentil Burritos, which were healthy, tasty, and a very affordable meal.

This week, I'm trying more new recipes. You may notice my many links to the Heavenly Homemakers blog. I really enjoy all of Laura's recipes and her quest to make healthy, unprocessed, nutritious meals for family is inspirational. Here is what I have planned for this week:

Breakfasts:
CrockPot Apple Oatmeal (carryover from how many weeks ago?)
Cold cereal, toast and bananas
Bagels and cream cheese, strawberries

Lunches:
Hummus and pita chips, apple slices, string cheese
PB&J, carrot sticks with ranch dip
Ham & cheese wraps, pickles, cottage cheese, grapes
Leftovers

Suppers:
Monday:
Turkey Noodle Soup (made with leftover turkey and broth in the freezer from Thanksgiving), honey whole wheat bread (new recipe - I’m cutting this recipe in half)

Tuesday:
Italian Roast Wraps (new recipe), lettuce salad, cantaloupe

Wednesday:
Leftovers

Thursday:
Turkey n’ Biscuits (new recipe), lettuce salad, grapes

Friday:
Homemade Pizza, Caesar salad, green beans, cantaloupe

Saturday:
Crockpot Thai Chicken (new recipe), brown rice, orange slices

Sunday:
Clean out the fridge night!

Please check out I'm an Organizing Junkie for menu planning ideas and recipes.

Hot and Sour Soup

When my husband and I were attending college in small-town South Dakota, there was a Korean restaurant on Main Street that was the BEST. I have lived in a large metropolitan area for over 12 years now, and to this day, after trying countless other Korean, Thai, and Chinese restaurants, the best Asian food (and perhaps the best food, period) I have ever had was at that little restaurant. I know, in South Dakota, right?! Anyway, that chef made the most awesome hot and sour soup. This recipe doesn't quite compare to how great that soup was, but it is definitely good.

Hot and Sour Soup adapted from Miserly Meals: Healthy, Tasty Recipes Under 75¢ per Serving by Jonni McCoy

2 c. low sodium chicken broth
½ c. thinly sliced mushrooms
1 tsp. minced ginger
1/2 can thinly sliced bamboo shoots
1 T. cornstarch
1 T. low sodium soy sauce
2-3 drops Tabasco sauce
½ package firm tofu cut into ½ inch pieces
1 egg, beaten
¼ tsp. pepper
3 T. red wine
1 green onion, thinly sliced

In a large saucepan, heat the broth over medium heat.
Add mushrooms, ginger and bamboo shoots.
In a small bowl, make a paste with the cornstarch, soy sauce and Tabasco.
Add the paste to the soup and stir to mix in. Continue boiling and stirring until the soup reaches a thicker consistency.
Add the tofu.
Drizzle the egg slowly into the soup. Remove from heat.
Let it cool for 1-2 minutes.
Add the pepper, vinegar, and green onion and stir. Serve immediately.

Menu Plan: Week of 11/29/10

The weather on the Wednesday before Thanksgiving made us cancel our travel plans for Thanksgiving, so we actually ended up staying home and cooking a turkey feast for the four of us. (My husband made the turkey, dressing, mashed potatoes, and gravy - I made the green bean casserole and pumpkin pie.) Although we missed our family, it turned out to be a very nice, cozy day for our little family.

I'm looking forward to more of a "planned" menu this week. I'm trying a couple of new dishes and just trying to keep things simple and healthy. (I'm focusing on "healthy" because, I must admit, my jeans are fitting quite a bit tighter as I type this.) :-)

Here's what we have planned for this week:

Breakfasts:
Whole Wheat Pancakes (Freezer)
Granola bars
Cold cereal and bananas
Cinnamon Raisin Toast and yogurt

Lunches:
Tomato soup, grilled cheese, carrot sticks
Chicken strips, cottage cheese, apple slices
Hummus and pita chips, carrot sticks, raisins
leftovers

Suppers:
Monday: Baked Garlic Parmesan Chicken (new recipe), pasta with marinara sauce, broccoli

Tuesday: Lentil Burritos (new recipe), mixed vegetables, apple slices

Wednesday: leftovers

Thursday: BBQ Chicken Sandwiches, oven fries, corn

Friday: Chicken Noodle Casserole, lettuce salad, orange slices

Saturday: Father-in-law visiting so probably out to eat

Sunday: clean out the fridge night!

Please visit I'm an Organizing Junkie for great menu planning ideas.

Menu Plan: Week of 11/15/10

This week’s menu is pretty simple. I’m using mostly what I have on hand, in addition to carrying over some items from last week. Here's what we'll be eating this week:

Breakfasts:
Giant Breakfast Cookies (carryover from last week)
CrockPot Apple Oatmeal (carryover from last week)
Cold cereal, toast and bananas
Whole Wheat Muffins (freezer)

Lunches:
Ham and cheese melts, tomato soup, orange slices
Hummus and pita chips, carrot sticks with ranch dip
Chicken strips, cottage cheese, apple slices
Leftovers

Suppers:
Monday:
Tator Tot Hotdish (made with ground turkey)(carryover from last week), lettuce salad, orange slices

Tuesday:
Leftovers

Wednesday:
Hubby working late – soup and sandwiches for me and the kids

Thursday:
Hubby working late again – Egg and cheese English muffins, bananas

Friday:
Spinach Stuffed Shells (doubling recipe for friend who just had a baby), lettuce salad

Saturday:
My birthday – out to eat!

Sunday:
Chicken Tacos, refried beans, chips and salsa

Please visit I'm an Organizing Junkie for more menu planning ideas.