tag:blogger.com,1999:blog-67250369795019679022024-02-06T20:57:28.193-08:00Modern Mother CubbardThree busy moms from different walks of life share their interests, culinary adventures, and passion for thrift and family. deconstructingVenushttp://www.blogger.com/profile/16442378819618747320noreply@blogger.comBlogger194125tag:blogger.com,1999:blog-6725036979501967902.post-73719895319766197552016-07-11T02:19:00.001-07:002016-07-11T02:19:39.418-07:00Taking a Summer Break<div style="text-align: justify;">
Lots of other things going on for all of us right now, so we are taking a summer break for a month. We do have some of our archived posts auto scheduled in Facebook, so if you haven't joined us there, this would be a good time to do so.</div>
MaryPhttp://www.blogger.com/profile/07213411584585483075noreply@blogger.com0tag:blogger.com,1999:blog-6725036979501967902.post-34493296879862763872016-06-30T05:31:00.000-07:002016-06-30T05:31:33.767-07:00#TBT - Cooking with Kids<div style="text-align: justify;">
This was a popular post awhile back, and I am still trying to do a cooking project with my grandson when I watch him and his sister once a week. It is a little more challenging finding the right time since Iris is now taking one nap a day, and Augustine still needs some quiet time every afternoon (sometimes he sleeps and sometimes he doesn't).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5v3qND-T2I1NLIm-Q4yladdUPQhhzXotNgt9Sr-zmxLEBzZ_O8G5Re6vuv4WXHB-nddUAwA4R97Q2hXhMv61lg7WtEdRc-ngwMSzl3zZqxjrkAb0uIatNp7ZL1tOKyM-80F_fwb_aP3o/s1600/Augustine+with+muffins.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5v3qND-T2I1NLIm-Q4yladdUPQhhzXotNgt9Sr-zmxLEBzZ_O8G5Re6vuv4WXHB-nddUAwA4R97Q2hXhMv61lg7WtEdRc-ngwMSzl3zZqxjrkAb0uIatNp7ZL1tOKyM-80F_fwb_aP3o/s320/Augustine+with+muffins.JPG" width="320" /></a></div>
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<a href="http://modernmothercubbard.blogspot.com/2015/01/toddler-muffins.html">Muffins</a> are still one of his favorite things to make (and eat), and we are planning on making some <a href="http://modernmothercubbard.blogspot.com/2015/01/toddler-muffins.html">homemade cheese crackers (aka goldfish)</a> soon. A few weeks ago, I brought a piece of fresh ginger with me for a new salad dressing recipe I was trying out. Augustine was fascinated with it, and when I told him what it was, he immediately said we needed to make gingerbread. It took me a few weeks to remember to have all the proper ingredients, but we did eventually get it made and he loved it.</div>
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We have made <a href="http://modernmothercubbard.blogspot.com/2016/04/homemade-granola.html">granola</a> several times, as well as <a href="http://modernmothercubbard.blogspot.com/2015/01/mustardy-chicken.html">mustardy chicken</a> for that night's dinner. It is also helpful in getting picky toddlers to try new things. For the original post, <a href="http://modernmothercubbard.blogspot.com/2016/03/cooking-with-kids.html">click here.</a></div>
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MaryPhttp://www.blogger.com/profile/07213411584585483075noreply@blogger.com0tag:blogger.com,1999:blog-6725036979501967902.post-48626327208218166762016-06-28T05:26:00.000-07:002016-06-28T05:26:44.416-07:00Making Yogurt in a Slow Cooker<div style="text-align: justify;">
This is probably the easiest way to make your own yogurt, but it definitely takes a bit longer. That is not a problem for me, but for both Kayte and Rachael it is because their families eat the yogurt up quickly, making it difficult to keep enough made at any given time.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObx58uivnUQj8t_TGjyNfRBJeASrBlS5Dv523WW5T_4e06CdER_gr6UoDCJAU7ktVvzwoJiYC4Ftw6DZedxmyFxlZEeca_8wjOO7sq-IVmGGH30c4ATFwMunkOEb2YVE9hgawtLAGkqA/s1600/Yogurt+with+berries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObx58uivnUQj8t_TGjyNfRBJeASrBlS5Dv523WW5T_4e06CdER_gr6UoDCJAU7ktVvzwoJiYC4Ftw6DZedxmyFxlZEeca_8wjOO7sq-IVmGGH30c4ATFwMunkOEb2YVE9hgawtLAGkqA/s320/Yogurt+with+berries.jpg" width="320" /></a></div>
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The method I use doesn't require a thermometer, but you do need to pay attention to the size of your slow cooker, how much milk you are using and the timing of each step. The basic requirements are for the milk to reach about 180 degrees, then cool down to about 110 degrees before adding the yogurt starter, then the mixture needs to stay between 105 and 110 degrees for 8 to 12 hours. </div>
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I use a 6-quart slow cooker, 1/2 gallon of milk and 1/4 cup of yogurt with live cultures as a starter. Add the milk to the slow cooker and heat on low for 2 3/4 hours. At the end of that time, turn the slow cooker off and allow to cool for 3 hours, leaving it covered. When it is cooled (it should still be warm), remove 1 cup or so of the warm milk and add 1/4 cup of either store bought yogurt with live cultures or yogurt reserved from a previous batch (I try to have the starter close to room temperature so it doesn't cool the mixture down too much). Mix well, then pour back into the rest of the milk and mix well again. I like my yogurt sweetened, so this is when I add about 1/3 cup of sugar and about a tablespoon of vanilla extract. You can also add a vanilla bean or other flavoring, but don't add fruit or jam because it may make your yogurt watery. (You can also add any sweetener or flavorings at the end of the process.) Put the lid back on the slow cooker, wrap well in several heavy towels and allow to culture at room temperature for 8 - 12 hours. I like to wrap the slow cooker insert in towels and put it in the oven with the light on overnight. The yogurt is done after that culturing time (it should still be slightly warm), and is ready to go into the refrigerator to cool. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgrGab4EgoOJ4ZEEZBZs-TYkmy51hMXhrOD3wETKmUtbq-9IT90CH1r5Q0XI5s9mXFW9POJ4nQqkrK6fA582oqSa4WWXO8oGRErLWpyMLGCrdEirhgh5-b9zhdrN4IPeQBaXZH2hkzLwQ/s1600/Yogurt+after+straining.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgrGab4EgoOJ4ZEEZBZs-TYkmy51hMXhrOD3wETKmUtbq-9IT90CH1r5Q0XI5s9mXFW9POJ4nQqkrK6fA582oqSa4WWXO8oGRErLWpyMLGCrdEirhgh5-b9zhdrN4IPeQBaXZH2hkzLwQ/s320/Yogurt+after+straining.jpg" width="320" /></a></div>
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If you want Greek style yogurt or just want it a bit thicker, strain it through cheesecloth or a linen dish towel for a few hours - the longer you strain it, the thicker it will be. In the picture above, you can see that some parts end up thicker than other, but just stir it up good. I usually strain it after cooling, and about 4 hours is maximum for my yogurt. If you strain it too long, you end up with yogurt cheese, similar to cream cheese. Don't discard the whey that drains out - we did a <a href="http://modernmothercubbard.blogspot.com/2016/06/how-to-use-whey-dont-waste-it.html">previous post</a> on many ways to use it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7nrNenOvX5RqqidbxErv21rzctblKcwcec0w-bLgj_zXE7G88cTpd5ydrKoPwJZhWRcFx2jPkLAg1wIHQrBs7TVQaYnscWeby5K8Q74BZUl8QE0gB85vOUY3POBVDTmRO8k1SIbCq_7E/s1600/Yogurt+fruit+on+the+bottom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7nrNenOvX5RqqidbxErv21rzctblKcwcec0w-bLgj_zXE7G88cTpd5ydrKoPwJZhWRcFx2jPkLAg1wIHQrBs7TVQaYnscWeby5K8Q74BZUl8QE0gB85vOUY3POBVDTmRO8k1SIbCq_7E/s320/Yogurt+fruit+on+the+bottom.jpg" width="320" /></a></div>
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One of my favorite ways to store the yogurt is to put it into 1/2 pint jars with a little fruit or jam at the bottom, mixing it up just before eating. Don't forget to set aside enough to start your next batch! I have had to go back to the store to buy enough for starter several times, especially if my grandkids help themselves to it.</div>
MaryPhttp://www.blogger.com/profile/07213411584585483075noreply@blogger.com0tag:blogger.com,1999:blog-6725036979501967902.post-71143299534877318992016-06-23T02:12:00.000-07:002016-06-23T02:12:41.663-07:00Smothered Slowcooker Pork Chops<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1V8Zd6mD3OD36qc1Y6mST8A8zx9b20sWBDBpvi8UU1-m1WkK81UjqbI40hy6w751FbH6B_tHC7QynFa1KZGNHIyqeEbbIyKQcsxDhqz_RZWMXO2bUadSeoFctcVF5GgfKZlFzBeErwA/s1600/IMG_7428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1V8Zd6mD3OD36qc1Y6mST8A8zx9b20sWBDBpvi8UU1-m1WkK81UjqbI40hy6w751FbH6B_tHC7QynFa1KZGNHIyqeEbbIyKQcsxDhqz_RZWMXO2bUadSeoFctcVF5GgfKZlFzBeErwA/s640/IMG_7428.JPG" width="640" /></a><br />
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<span style="text-align: justify;">My hubby </span><i style="text-align: justify;">loves</i><span style="text-align: justify;"> pork chops. I only recently really started to like pork chops. Until a few months ago, I just tolerated them. I have been eyeing</span><a href="http://www.centercutcook.com/slow-cooker-smothered-pork-chops/" style="text-align: justify;"> this recipe</a><span style="text-align: justify;"> for a while, and when I saw some on sale, I just knew I had to give it a try. These smothered pork chops are seared then slow cooked for hours resulting in delicious and tender juicy chops. As if that alone wasn't enough to give this recipe a try, you use the remaining juice, onions, and bacon to make gravy to smother the pork chops in. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDGWYnpP2oHAru_b9UdLz9duUvI5zxGvw56K_JCzSCSo4ScggRKSRnLJ6YR_Y3Zi6tBJKmhVbZoHans2DW6TZO5y2mZFEH8msJ9OlGnyUEB1ZU46_AVRNrtZU7XE5Bet8DjRfgM8p8hYM/s1600/IMG_7378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDGWYnpP2oHAru_b9UdLz9duUvI5zxGvw56K_JCzSCSo4ScggRKSRnLJ6YR_Y3Zi6tBJKmhVbZoHans2DW6TZO5y2mZFEH8msJ9OlGnyUEB1ZU46_AVRNrtZU7XE5Bet8DjRfgM8p8hYM/s320/IMG_7378.JPG" width="240" /></a></div>
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<i>mmmmmmmm Bacon</i></div>
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<span style="text-align: justify;">First, dry the pork chops and season them with just salt and pepper. Set aside. Then cook bacon until crispy. Store the bacon for later! Sear the pork chops in the remaining bacon grease. Place in the slow cooker.</span><br />
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<i>I went ahead and caramelized mine</i></div>
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Add some more oil, or bacon grease, and saute the onions, then garlic. Pour this on top of the pork chops. In the same skillet combine your chicken stock (<i><a href="http://modernmothercubbard.blogspot.com/2016/06/frugal-friday-make-your-own-chicken.html">make your own chicken stock!</a>)</i>, Worcestershire, and brown sugar and then bring it to a boil. Pour this over the chops (onions and garlic). Cook on low for 8 hours. </div>
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<i>cooked pork chop - already looking delicious!</i></div>
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Set aside the chops. Pour the liquid through a fine mesh strainer, then place solids in a blender with a bit of liquid, blending on high until smooth. Return this mixture to the sauce pan and heat. Combine water and cornstarch, then add to the sauce. When the sauce gets thick and bubbly, add vinegar, bacon, salt and pepper. Head over to<a href="http://www.centercutcook.com/"> Center cut cook</a> to view the <a href="http://www.centercutcook.com/slow-cooker-smothered-pork-chops/">full recipe</a>!</div>
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<br />Anonymoushttp://www.blogger.com/profile/17909849768131241546noreply@blogger.com0tag:blogger.com,1999:blog-6725036979501967902.post-88049179451611289282016-06-18T03:26:00.000-07:002016-06-18T03:28:22.892-07:00Weight Watchers Rerun #5<div style="text-align: justify;">
Another rerun this week, because I am leaving here in about an hour to go to Savannah to Kayte's graduation. There are lots of good recipes that, if you are like me, I make them and then promptly forget to revisit them even if they were real winners. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgimDDXrh06ks_kskfvpmPB81p53oXzThKzp5DhcrDEMpjnZ_3vJtv9MIDp1jpMQWhja3ch2LKpUNJjL2XHJEe6gL7U9cydNYfievGXDWplVKZHp8FXPfVkkggvS2YNipPoGTPy4JkmkcM/s1600/Fish+tacos+with+cumin+lime+slaw.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgimDDXrh06ks_kskfvpmPB81p53oXzThKzp5DhcrDEMpjnZ_3vJtv9MIDp1jpMQWhja3ch2LKpUNJjL2XHJEe6gL7U9cydNYfievGXDWplVKZHp8FXPfVkkggvS2YNipPoGTPy4JkmkcM/s320/Fish+tacos+with+cumin+lime+slaw.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from <a href="http://www.budgetbytes.com/">Budget Bytes</a></td></tr>
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The Chicken Fajita Bake was disappointing, but the Pork Chop and Fish Taco recipes were truly outstanding. The Cumin Lime Slaw that is part of the fish taco recipe is great as a side dish with other meals, also. To see the original post, <a href="http://modernmothercubbard.blogspot.com/2016/01/weight-watchers-week-five.html">click here</a>. </div>
MaryPhttp://www.blogger.com/profile/07213411584585483075noreply@blogger.com0tag:blogger.com,1999:blog-6725036979501967902.post-7989938038774980152016-06-17T06:30:00.000-07:002016-06-17T06:31:15.264-07:00Frugal Friday - Make Your Own Chicken Broth<div style="text-align: justify;">
Nothing is more frugal than <a href="http://modernmothercubbard.blogspot.com/2014/09/rotisserie-chicken-chicken-broth.html">making your own chicken broth</a> out of totally free ingredients (most of which you would normally throw away). You can make it on the stove top, but I like to do mine in the slow cooker, cooking at least 12 hours and sometimes closer to 24 hours. You can also make two batches of broth from the same bones, but the second batch is weaker, so I don't usually bother. I also tend to have chicken carcasses accumulate in the freezer, so I just start a new batch. </div>
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It is simple as adding chicken bones (carcasses from a roasted or rotisserie chicken work great, as well as raw odds and ends) to water and cooking. After cooking, strain out the bones and bits of veggies. The basic broth is simply bones and water, but I also save carrot peelings, skins and ends of onions, celery that has passed its prime, etc., keeping them in a bag in the freezer until I start the broth. If you want to kick it up a notch, you can add chopped garlic or garlic powder, a bay leaf, and any other herbs or spices you like to use with chicken, and of course you can use fresh onion, carrots, celery, etc. If you add a splash of vinegar, it pulls more calcium out of the bones and you don't taste it at all. I like to roast the bones first, putting them in the oven and roasting until they turn a golden brown. This definitely adds a depth of flavor and color to the broth. Some people think it is gross, but I also sometimes buy raw chicken feet from the local Asian market - they are very nutritious and add natural gelatin to the broth. I usually do not add salt, choosing to add it to whatever final dish I use the broth for. </div>
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You can freeze the broth in ice cube trays, then move the cubes to a freezer bag, but I have a tendency to end up with multiple jars or freezer bags of broth taking up a disproportionate amount of room in my freezer, so I started condensing it down into my <a href="http://modernmothercubbard.blogspot.com/2015/01/make-your-own-bouillon.html">homemade chicken bouillon</a>. It is so convenient to use - no need to defrost before using, and a gallon of broth condenses down into just over a cup or so. </div>
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The broth is wonderful as a base for soup, of course, but I also use it in place of some or all of the liquid when cooking rice, quinoa, pasta, dried beans, or making <a href="http://modernmothercubbard.blogspot.com/2015/05/homemade-cream-of-mushroom-soup.html">homemade Cream of Mushroom soup</a>. If you are sick or having digestive issues, a simple cup of the broth by itself is very soothing and healing.</div>
MaryPhttp://www.blogger.com/profile/07213411584585483075noreply@blogger.com0tag:blogger.com,1999:blog-6725036979501967902.post-59336451954435104482016-06-11T05:34:00.001-07:002016-06-11T05:34:46.043-07:00Weight Watchers Rerun #4<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR3X5W0MdLKbIkzHre04A6ipaDM52Pj3RDOh7U7yOhRKOeU0__1-g0m9dwkpqw5RLMwFJDK50oGqUwqFLKI4fb-3kSKR82Ohzn28_0LSz4mmG0MEOya98RqyEBXdBFlz3Atn7jp72JMOU/s1600/Rice+and+Black+Bean+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR3X5W0MdLKbIkzHre04A6ipaDM52Pj3RDOh7U7yOhRKOeU0__1-g0m9dwkpqw5RLMwFJDK50oGqUwqFLKI4fb-3kSKR82Ohzn28_0LSz4mmG0MEOya98RqyEBXdBFlz3Atn7jp72JMOU/s320/Rice+and+Black+Bean+Salad.jpg" width="213" /></a></div>
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Once again I am rerunning a previous post giving suggestions and Weight Watcher's points for six different entrees for the upcoming week. This particular post includes two of my very favorite recipes, Mustardy Chicken and Rice and Black Bean Salad. They both are excellent made ahead, and the Mustardy Chicken freezes wonderfully. I like to freeze it in one-serving sizes and then use it in a sandwich. </div>
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For the recipes and the original post, <a href="http://modernmothercubbard.blogspot.com/2016/01/weight-watchers-week-four.html">click here</a>.</div>
MaryPhttp://www.blogger.com/profile/07213411584585483075noreply@blogger.com0tag:blogger.com,1999:blog-6725036979501967902.post-79839943889054714502016-06-09T03:05:00.004-07:002016-06-09T03:05:42.536-07:00The Breakfast Burrito<div style="text-align: justify;">
As I sit here waiting for my umpteenth<a href="http://modernmothercubbard.blogspot.com/2016/05/make-your-own-yogurt-part-1.html"> batch of homemade yogurt</a> to cool, planning out my meals for the week, I am reminded that breakfast is so often left off the list. Despite hundreds of post, we've only featured breakfast meals a handful of times, including yogurt. We've also made <a href="http://modernmothercubbard.blogspot.com/2014/11/pork-pork-and-more-pork.html">pork skillet</a> (<a href="http://modernmothercubbard.blogspot.com/2016/04/sweet-potato-chorizo-hash-with-avocado.html">two ways</a>), <a href="http://modernmothercubbard.blogspot.com/2014/11/breakfast-tacos.html">breakfast tacos</a>, <a href="http://modernmothercubbard.blogspot.com/2016/06/how-to-use-whey-dont-waste-it.html">soaked baked oatmeal</a> and <a href="http://modernmothercubbard.blogspot.com/2016/04/homemade-granola.html">homemade granola</a>. They are all delicious, but sometimes you want something a little more than yogurt, but quicker and more on the go than a skillet.....for those occasions - I give you: <i>the breakfast burrito</i>...</div>
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Breakfast <i>is</i> the most important meal of the day. <i><a href="http://www.webmd.com/food-recipes/most-important-meal">Per WebMD</a>, </i>breakfast jump starts your metabolism to help you burn more calories during the day. It gives you the energy to get moving. Studies have linked eating a healthy breakfast to better memory, lower LDL (bad) cholesterol, lower risk of diabetes and heart disease, and lower risk of being overweight. <i>I really need to eat breakfast more consistently!!! </i></div>
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My toddlers often stick with yogurt in some fashion. They like it plain, or topped with fruit, cereal, or granola. My husband and I are usually rushing around, and consistently eating breakfast is a lot more difficult for us. We are both liable to skip, and binge on food later. However, one of the best ways to make sure we eat breakfast is to have frozen breakfast foods on hand! We have been making breakfast sandwiches and burritos for years!<br />
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The breakfast burrito was our first venture into breakfast on the go. It is one of the easiest sandwiches to start with, and certainly provides the most options. They can be really cheap, and they freeze great! Pretty much anything you could do with an omelette you can do with a breakfast burrito! Ingredient options include sausage, bacon, ham, turkey, beans, potatoes, onions, peppers, spinach, mushrooms and other veggies. I've mixed in salsa, Mexican cheese, goat cheese, and mozzarella. You can make mini burritos, or extra large burritos, use any flour tortilla (even carb friendly tortillas). In fact, more than once I've made breakfast for dinner, just doubled whatever omelette/scramble I was making and I've thrown it into a burrito for breakfast the next day! <i>When made fresh these last 2-3 days</i>.</div>
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My favorite burrito is egg, sausage, onions, pepper and Mexican-blend cheese. To make this filling, first, cook all your ingredients. For 6 <i>large</i> burritos, we use about a dozen eggs, 6 servings of breakfast sausage, a pepper or two and a whole onion. Stir fry the sliced pepper and onion until tender, then scramble the eggs. Once cooked, combine all the ingredients in a bowl. Add cheese. Scoop blended ingredients into the center of the tortilla, fold the ends in and roll it up. Place burritos, seam side down, on parchment paper or a <a href="http://amzn.to/1Y4GosY">baking mat</a> - Freeze for 1-2 hours. Once frozen, place in a (labeled) freezer bag. To reheat, wrap in a wet paper towel and microwave for 1-2 minutes. Time will depend greatly on your particular microwave and the thickness of your burrito.</div>
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<i>Do you have a favorite omelette, breakfast burrito, or breakfast sandwich? Let us know! Don't worry, this is just an intro post! I'll be back with more recipes, ideas and some tips & tricks for getting them just right. </i></div>
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<br />Anonymoushttp://www.blogger.com/profile/17909849768131241546noreply@blogger.com0tag:blogger.com,1999:blog-6725036979501967902.post-3665633447682261552016-06-07T05:13:00.000-07:002016-06-07T05:16:49.782-07:00How to Use Whey - Don't Waste It!There are two types of whey, sweet and acid. Sweet whey is a by product of cheese making that drains the whey early in the cheese making process, such as cheddar, Gouda, Parma and Alpine style cheeses. Acid whey is a by product of draining the whey later when the bacteria have longer to work or when an acid has been added, such as when making chevre, sour cream, drained yogurt, etc. Whey <a href="http://www.livestrong.com/article/533194-nutritional-value-of-milk-whey-liquid/">contains lots of good nutrients</a>, especially calcium, vitamins and minerals. <a href="http://www.cheesemaking.com/Whey1.html">Here is a good article detailing what whey is.</a><br />
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I am going to talk about acid whey today since this is what I have on hand from making yogurt. Depending on how crunchy you are, you may already know that grains contain phytic acid which binds some vitamins and minerals and keeps them from being absorbed during digestion. For more information on that, <a href="http://dontwastethecrumbs.com/2013/07/the-science-behind-soaking-grains/">click here</a>. Using acid whey to presoak the grains unlocks these nutrients. How important that is is a source of controversy and you will have to make up your own mind. One thing that is not controversial, however, is that soaking the grains makes the end product taste really good!</div>
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One of my favorite ways to use whey is in Soaked Baked Oatmeal. This is a great breakfast choice, either putting it on to bake first thing in the morning and eating warm cake for breakfast, or baking ahead of time, letting cool, and then grabbing a piece as you go out the door in the morning. In either event, you combine the oats, flour and liquid and let sit at room temperature at least 12 hours or up to 24 hours. The acid in the liquid keeps it from spoiling and as it cultures, the oats start to break down and become soft. You can use any combination of fruit or nuts, and you could probably use none, but I like the fruit taste. Two of my favorite combos are chopped apples and raisins, or one mashed banana and blueberries.<br />
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Soaked Baked Oatmeal</h3>
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<li>1 1/4 cup rolled oats</li>
<li>1 tablespoon flour</li>
<li>3/4 cup water (or milk or buttermilk)</li>
<li>1 tablespoon whey (eliminate if using buttermilk)</li>
<li>1/4 cup coconut oil</li>
<li>1/4 cup maple syrup (or sugar or honey)</li>
<li>2 eggs</li>
<li>1 tablespoon vanilla</li>
<li>1 teaspoon baking powder</li>
<li>1 teaspoon baking soda</li>
<li>1/4 teaspoon salt</li>
<li>1 tablespoon cinnamon</li>
<li>2-3 cups combination of fruit, nuts, chips, etc.</li>
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Mix oats, flour, water and whey and let sit at room temperature for at least 12 hours and up to 24 hours. Beat together oil, syrup, eggs and vanilla. Add baking powder, baking soda, salt and cinnamon and beat again. Stir in fruit combination, transfer to an 8x8 or 9x9 baking pan and bake at 350 degrees for 30-40 minutes or until browned and cooked through. If you are planning on eating them on the go, it would probably work even better to make them as muffins, decreasing the cooking time a bit.<br />
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Some other suggested ways to use whey are to add as part or all of the liquid in baked goods, especially bread, marinate meat, add to smoothies, water your blueberry or tomato plants, etc. It also freezes great, especially in ice cube trays to freeze individual cubes. I am including some links below to other bloggers who have many great suggestions.</div>
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<a href="http://offthegridat-30.blogspot.com/2012/05/frugal-tuesday-dont-throw-out-whey.html">Off the Grid </a><br />
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<a href="http://www.theselfsufficienthomeacre.com/2013/11/top-ten-uses-for-whey.html">The Self Sufficient HomeAcre</a></div>
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<a href="http://dontwastethecrumbs.com/2014/05/36-ways-to-use-whey-and-5-ways-to-make-it/">Don't Waste The Crumbs</a></div>
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<a href="http://www.salad-in-a-jar.com/recipes-with-yogurt/18-ways-to-use-whey-a-by-product-of-greek-yogurt">Salad In A Jar</a><br />
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Here is a link to a more complete breakdown of the nutrients in sweet whey vs. acid whey, but I am concerned that the blogger's initial description of the two types of whey is wrong.<br />
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<a href="http://www.bythewhey.com/acid_sweet_nutrition.html">By the Whey</a><br />
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MaryPhttp://www.blogger.com/profile/07213411584585483075noreply@blogger.com0tag:blogger.com,1999:blog-6725036979501967902.post-71677168267544305852016-06-04T06:39:00.002-07:002016-06-04T06:39:53.447-07:00Weight Watchers - Week 21<div style="text-align: justify;">
Another round of new menu suggestions for the week. I am trying to transition over to simpler, lighter meals for the summertime. I am also going to feature more main-dish salads instead of soups, but will also continue to post some slow-cooker meals from time to time. </div>
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<a href="http://jennsfarmtable.com/2016/06/roasted-chicken-skillet-tomatoes-white-beans/" style="font-weight: bold; text-decoration: underline;">One-skillet Roasted Chicken with White Beans</a> <b>- 8 Points. </b>(1/4 recipe, use Pam instead of olive oil, increase beans to 2 cups). You only need one pan (must be oven safe) for this, and a cast iron skillet is perfect. A good side would be additional veggies, roasted separately. Add-ons for family could be biscuits, cole slaw, bread, and/or dessert.</div>
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<b><u>Grilled New York Steak</u></b> <b>- 5 points. </b>(3 oz. serving). If you don't want to grill, fry it in a hot skillet using Pam instead of added oil. Serve with a green salad with a squeeze of lemon juice or <b>reduced fat dressing (2 tablespoons equal 2 points)</b>,<b> cole slaw (2 tablespoons dressing is 5 points </b>and there is no difference between regular and reduced fat dressing), and/or a raw fruit and veggie tray. Add-ons for family could be dip for raw veggies, chips, bread, and/or dessert.</div>
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<b><a href="http://www.100daysofrealfood.com/2016/03/24/crispy-pork-cracker-crust-recipe/">Cracker Crusted Pork Chops</a> - 6 points. </b>(1/4 recipe - 3 oz. cooked meat, spray with Pam before coating instead of oil). Serve with green salad or other low or no point veggies or fruit. Add-ons for family could be potato salad, cole slaw, bread, and/or dessert. </div>
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<b><a href="http://modernmothercubbard.blogspot.com/2016/05/lemony-shrimp-and-zoodles.html">Lemony Shrimp & Zoodles </a>- 5 Points. </b>(1/4 recipe). This is delicious and very quick and easy to fix. The most complicated part is cutting the zoodles, but don't feel you have to invest in a Spiralizer to do it, although that really makes it easy. I ordered a <a href="http://smile.amazon.com/Julienne-Vegetable-Peeler-Cutter-Pridebit/dp/B00VMGTDY0/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1465042768&sr=1-1&keywords=pridebit+vegetable+peeler">small handheld tool</a> that works very well, and is less expensive and takes much less room to store. However, if you make zoodles a lot for a family, I highly recommend getting a <a href="http://smile.amazon.com/WonderVeg-Vegetable-Spiralizer-Cleaning-Spaghetti/dp/B00OA3K9G8/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1465042876&sr=1-6&keywords=spiralizer">Spiralizer</a>. I found this to be a satisfying meal by itself, but add-ons for family could be potato salad, bread, and/or dessert.</div>
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<b><u><a href="http://www.thekitchn.com/recipe-mediterranean-chickpea-and-feta-wraps-228384">Mediterranean Chickpea & Feta Wraps</a></u> - 7 points. </b>(1/4 recipe, roasted red peppers packed in water). You could also use sturdy lettuce leaves instead of tortillas, and save 2 points. This is a complete meal in itself but would be good with a side of fresh fruit. Add-ons for family could be chips and/or dessert.</div>
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<b><a href="http://www.budgetbytes.com/2016/05/greek-chicken-pasta-salad/"><u>Greek Chicken Pasta Salad</u> </a>- 10 points. </b>(1/4 recipe, reduce olive oil to 2 tablespoons). This is a salad that can be eaten right away, or would be even better if made ahead of time and refrigerated to allow the flavors to meld. This would also be a good one for a pot luck or family gathering. Add-ons for family could be chips, bread, and/or dessert.</div>
MaryPhttp://www.blogger.com/profile/07213411584585483075noreply@blogger.com0tag:blogger.com,1999:blog-6725036979501967902.post-48225485538628106462016-06-02T03:30:00.000-07:002016-06-02T03:30:27.019-07:00Make your own Yogurt - Part 2 - Tips, Tricks, and Troubleshooting<div style="text-align: justify;">
Last week I posted a fairly long post about <a href="http://modernmothercubbard.blogspot.com/2016/05/make-your-own-yogurt-part-1.html">making your own yogurt</a>. That was just Part One of what has been quite an adventure. This week, I'm going to expand with some tips, tricks and ideas for your yogurt making process! If you haven't read the original post, you can <a href="http://modernmothercubbard.blogspot.com/2016/05/make-your-own-yogurt-part-1.html">read it here</a>. You can make yogurt on the stove top, in a <a href="http://amzn.to/1Wd1DJu">yogurt maker</a>, or even in your <a href="http://www.amazon.com/gp/product/B00FLYWNYQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00FLYWNYQ&linkCode=as2&tag=modemothcubb-20&linkId=ZRS2V2BKXJMCTPLR">slow cooker</a> (<i>we'll be posting on that option soon</i>). You can cook it in your oven, or <a href="http://www.thefrugalgirl.com/2009/10/how-to-make-homemade-yogurt-2/">a cooler</a>, or any place warm and insulated.</div>
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<i>Scalding the milk</i></div>
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<b><i>Starter Cultures</i></b></div>
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During the yogurt making process you use starter cultures (as a packet or store bought or reserved yogurt). For my first starter I used store purchased yogurt. Since then, I have <i>mostly</i> used my own yogurt. I say <i>mostly</i> because I have forgotten to save yogurt once or twice, or have reverted to a new starter when I haven't found the flavor/texture as much to my liking. If you use older (<i>less fresh</i>) yogurt, you might find that the yogurt you make is less firm, or the flavors different - mine seems to get more tart. Tartness can be a result of an old starter, or using too much starter. If you keep forgetting to save yogurt for a starter - you can freeze some, or I've taken to separating my starter as soon as its finished straining. I put it in a small jar and hide it on a shelf!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10_rHMcOI4uv7K_SGuSiSCCKzI0Z6WjK-MK3PDJq-SPq5J6nKsWNXrW9Fe741Rx5MKJTo_uoZcpM4QkhzCtj97u3Qor6cqolA2fCxfFH_TSHblwgYKxKSmcF1r6MTPzkSmPwUvbxjtmw/s1600/IMG_6130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10_rHMcOI4uv7K_SGuSiSCCKzI0Z6WjK-MK3PDJq-SPq5J6nKsWNXrW9Fe741Rx5MKJTo_uoZcpM4QkhzCtj97u3Qor6cqolA2fCxfFH_TSHblwgYKxKSmcF1r6MTPzkSmPwUvbxjtmw/s320/IMG_6130.JPG" width="240" /></a></div>
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<i>Fruit-Syrup Topping</i></div>
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<b><i>Yogurt Flavors</i></b></div>
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The recipe I posted originally uses both vanilla extract and sugar. I find if I add them early in the process, the yogurt is sweeter. It seems to take a tad more sugar on the back end. You can make your yogurt plain, which leaves you open to all different flavors.</div>
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Originally, I stirred in one vanilla bean per container into my yogurt. I find this really enhances the vanilla flavor - but since my children don't seem to care - I have been leaving it out lately. I use these <a href="http://amzn.to/283F1zr">Grade A Tahitian vanilla beans</a>. </div>
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You can flavor yogurt with preserves or fruit. For example - <a href="https://evainthekitchen.com/blog/raspberry-yogurt/">this raspberry yogurt</a> looks delicious! Be careful how much you mix though as it can make your yogurt runny. My yogurt maker suggested putting preserve on the bottom of the jar, and pouring the milk on top - cooking the yogurt over the preserves. This would leave you with your standard "fruit-on-the-bottom" yogurt. I have been making fruit syrup with leftover berries, and find this to be a delicious (and toddler approved) topping. <i>Something we will also post on soon.</i></div>
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There are several recipes for flavoring yogurt that include adding gelatin - This allows for flavoring while maintaining the consistency. <a href="http://be-it-ever-so-humble.blogspot.com/2012/06/how-to-flavor-homemade-yogurt.html">This recipe is for strawberry flavor,</a> but works with other berries. You can even make your yogurt light and airy, like yoplait whips! </div>
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You can, of course, add fresh fruit or <a href="http://modernmothercubbard.blogspot.com/2016/04/homemade-granola.html">homemade granola</a> also. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzdPqaqs0ekGMJMW8sE0yRvP7s28S63cIk77vfRMMgP83hG8iC_SS-9VzwV3CS41oiy876ZUoaZcM-7erj6EgpNZDe_8zt3UZJV4hMBx0K7SdxHrFmkuOhS39UFXJUZpaFPwdC3atXtI/s1600/IMG_6230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzdPqaqs0ekGMJMW8sE0yRvP7s28S63cIk77vfRMMgP83hG8iC_SS-9VzwV3CS41oiy876ZUoaZcM-7erj6EgpNZDe_8zt3UZJV4hMBx0K7SdxHrFmkuOhS39UFXJUZpaFPwdC3atXtI/s320/IMG_6230.JPG" width="240" /></a></div>
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<i>Milk in an ice-bath</i></div>
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<b style="text-align: center;"><i>Troubleshooting: </i></b><b><i>Watery/Runny Yogurt</i></b></div>
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<i>Note: Many store yogurts contain some type of thickener. Homemade yogurt may be thinner than what you are used to</i>. <i>Check out this article from the Kitchn on <a href="http://www.thekitchn.com/better-homemade-yogurt-5-ways-125442">how to make thicker yogurt</a>. </i></div>
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<li style="text-align: justify;">Too extreme temperatures: Milk was too cool while cooking or too hot when starter yogurt was added. If milk is too cool, yogurt cultures grow slower and will not be done on time. If your milk is too hot when you add the starter cultures, the starter bacteria could be killed. Make sure your thermometer is working and your temperatures are accurate. <i>I got a new thermometer when I started making yogurt, and it's been working great: <a href="http://amzn.to/1ROGNs5">check it out</a></i>.</li>
<li style="text-align: justify;">Ultra-pasteurized milk: if milk is ultra-pasteurized then it has been heated to higher temperatures than during normal pasteurization. If this is the case, too many bacteria may have been killed, inhibiting the growth process.</li>
<li style="text-align: justify;">Other types of milk: Milk with lower fat content will be thinner and tangier. Add gelatin or powdered milk before adding the starter. If you used non-dairy milk, you may need a different recipe, though many recipes state they will work with any type of milk. </li>
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If it tastes and smells all right but is just a little thin, you can use yogurt to in a smoothie, in place of buttermilk or heavy cream in recipes, or turn it into Greek yogurt by draining out the whey until it reaches a normal consistency. </div>
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<b style="text-align: center;"><i>Troubleshooting: </i></b><i style="font-weight: bold;">Separated Yogurt</i>: Culturing yogurt at too high of a temperature can cause separation into curds and whey. If the yogurt is lumpy, but not fully separated, just whisk it back together. Check your temperatures before doing the next batch. A culture that is too old can also cause it to happen. Over cultured yogurt can also taste bitter. </div>
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Having trouble with your yogurt? Let us know! Have some great flavor options, tips or tricks - comment below!</div>
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<i>Some links in this post may be affiliate links. We receive a small percentage of the purchase
price when you buy (not just what we have linked to but just about anything)
after accessing the selling site through that link. This does not affect the price you pay, but
it does help support this blog. We
really appreciate your support.</i><o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/17909849768131241546noreply@blogger.com0tag:blogger.com,1999:blog-6725036979501967902.post-25679093980060238212016-05-31T05:00:00.001-07:002016-05-31T05:00:05.516-07:00Lemony Shrimp and Zoodles<div style="text-align: justify;">
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We seem to be on a real zoodles kick here, but there are so many ways to fix them and you certainly can't argue since they are low carb and healthy. They are delicious raw, slightly cooked or cooked until tender. I was experimenting yesterday and looking for a way to use up some shrimp that had been in my freezer for awhile, and this turned out to be a real winner.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisHzyAon61BT7McpnUNtctVgh-OfEdjSb7KRepjo1dM_XGQxK_2SongZ5JvyMd9vvnscfVHKQWw7tz4FHfIsIiFAI_8Bu-5j_FUHxCMhaNrhN_p4zYSODTBFB1KmA0v1Q00fzO2t4XjCs/s1600/Shrimp+%2526+zoodles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisHzyAon61BT7McpnUNtctVgh-OfEdjSb7KRepjo1dM_XGQxK_2SongZ5JvyMd9vvnscfVHKQWw7tz4FHfIsIiFAI_8Bu-5j_FUHxCMhaNrhN_p4zYSODTBFB1KmA0v1Q00fzO2t4XjCs/s320/Shrimp+%2526+zoodles.jpg" width="320" /></a></div>
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Just a couple of notes before I give you the recipe. My shrimp were large so I butterflied them, but in the future I would either cut them completely in half lengthwise or use smaller shrimp. I heated the zoodles just until hot and they were still crunchy - just the way I like them. If you don't like the crunch, cook them for a couple of minutes longer until tender. This recipe serves 4.</div>
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<u>Lemony Shrimp & Zoodles</u></h3>
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<li style="text-align: justify;">1 lb. raw shrimp</li>
<li style="text-align: justify;">2 tablespoons butter</li>
<li style="text-align: justify;">1 tablespoon olive oil</li>
<li style="text-align: justify;">1 teaspoon chopped garlic (or to taste)</li>
<li style="text-align: justify;">4 zucchini or yellow summer squash, made into zoodles</li>
<li style="text-align: justify;">1 lemon</li>
<li style="text-align: justify;">1 teaspoon red pepper flakes(or to taste)</li>
<li style="text-align: justify;">1 tablespoon parsley</li>
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Once you get your zoodles made, lightly salt them and set them aside in a colander or on paper towels to drain. Allow them to sit for at least 10 minutes while you prepare the rest of the recipe. Zest the lemon and then juice it. Melt the butter with the oil in a large skillet, and when the butter foams, add the shrimp. Cook and stir until the shrimp is pink (doesn't take long), then add garlic, lemon zest and red pepper flakes. Cook and stir for about 30 seconds, then add zoodles, lemon juice and parsley. Heat just until zoodles are hot (or a few minutes longer if you don't want them crunchy). Serve immediately. </div>
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MaryPhttp://www.blogger.com/profile/07213411584585483075noreply@blogger.com0tag:blogger.com,1999:blog-6725036979501967902.post-59842324734652899882016-05-29T07:01:00.000-07:002016-05-29T07:01:57.682-07:00Weight Watchers Rerun #3<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApURQdhXA35Usnsi8lcVt7OtfKz_NqcwtGXAtAyWmlLCvZxF_xetOPZX7mdzg392PqP0AAZMXNr2_klmrMoJCwHd3Z5riXYk5LcSxbhXWJU-uy4qSt_8g-c-mIF5uAAgeIrChEbDca1M/s1600/Fish+dinner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApURQdhXA35Usnsi8lcVt7OtfKz_NqcwtGXAtAyWmlLCvZxF_xetOPZX7mdzg392PqP0AAZMXNr2_klmrMoJCwHd3Z5riXYk5LcSxbhXWJU-uy4qSt_8g-c-mIF5uAAgeIrChEbDca1M/s320/Fish+dinner.jpg" width="294" /></a></div>
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Time got away from me this week, and I am a day late getting this post up! Hopefully it is worth the wait. This is another revisiting of earlier entree suggestions that may have been fixed once and then forgotten about - I do that all the time! If you are new to this series, there are 20 weeks of original entree suggestions, and a number of other posts with quick & easy meals and suggested side dishes on the blog. </div>
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For the earlier post, <a href="http://modernmothercubbard.blogspot.com/2015/12/weight-watchers-week-3.html">click here</a>.</div>
MaryPhttp://www.blogger.com/profile/07213411584585483075noreply@blogger.com0tag:blogger.com,1999:blog-6725036979501967902.post-32309849834046612492016-05-27T02:48:00.000-07:002016-05-27T02:50:48.293-07:00Frugal Friday: Online Shopping with Coupon Codes<div style="text-align: justify;">
Long gone (or few and far between) are the days when I could walk around the mall (or Target) with a Starbucks Coffee and shop. Did those days ever really exist? Now it's a hustle because I'm pressed for time or I am toting around small children.</div>
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Online shopping has changed drastically in the last decade or so. You can buy almost anything online. You can arrange for free shipping, shipping to store, store pick up....ship it to a friend or to a vacation spot. <a href="http://www.amazon.com/gp/video/primesignup/?ref_=assoc_tag_ph_1402131641212&ie=UTF8&camp=1789&creative=9325&linkCode=pf4&tag=modemothcubb-20&linkId=Y7D2VJXQ3QTOY3O3">Amazon Prime</a> has completely changed my life. You can order just about anything and get it within two days for FREE. Never mind all the other benefits! We had an <a href="http://modernmothercubbard.blogspot.com/2016/02/modern-monday-amazon-prime.html"><i>entire post</i> </a>to review all the benefits - and they are still adding them! <a href="http://www.amazon.com/gp/video/primesignup/?ref_=assoc_tag_ph_1402131641212&ie=UTF8&camp=1789&creative=9325&linkCode=pf4&tag=modemothcubb-20&linkId=Y7D2VJXQ3QTOY3O3">If you haven't tried it - get your free trial and give it a go</a>.</div>
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But I digress... One of the biggest benefits to online shopping, aside from not needing to leave your home, is coupon codes. Many brick-and-mortar stores have coupons, but you have to get the newspaper, or sign up for their emails and be on the lookout. Many of these coupons have an online code printed on them. There are hundreds - probably thousands - of websites dedicated to listing all these codes. It can be quite exhausting to go through.....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirGVrrbrWBJCS5zDbXt_Ecz7m7__S-oKsd6SKPK24QUTzkb10XGrVG1BOPXlDtS-AUnIAU7GirJ8nFW13do7uIZnKNs9oL1vQ83tSh1u5_x8Skc8HLafDSjJAtxJ-gR2DMhEvfbi2BgdE/s1600/161606.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirGVrrbrWBJCS5zDbXt_Ecz7m7__S-oKsd6SKPK24QUTzkb10XGrVG1BOPXlDtS-AUnIAU7GirJ8nFW13do7uIZnKNs9oL1vQ83tSh1u5_x8Skc8HLafDSjJAtxJ-gR2DMhEvfbi2BgdE/s400/161606.png" width="400" /></a></div>
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Have no fear - it can be so much easier! A few weeks ago, I found a browser add-on called <b><a href="https://joinhoney.com/ref/dhgvvz">Honey</a></b>. Honey finds and (on most sites) auto applies coupon codes to your order. The first time I used Honey was on Old Navy. Old Navy allows the use of multiple coupon codes - Honey found and applied the four best! And it's so much easier than searching and copying and pasting!</div>
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<a href="https://joinhoney.com/ref/dhgvvz">Honey</a> even has a rewards program. It's called <a href="https://joinhoney.com/ref/dhgvvz">Honey Gold</a> - and you can earn cash back at several stores (<a href="https://www.joinhoney.com/honeygold/popular">list here</a>). Of course you can still use <a href="http://www.ebates.com/rf.do?referrerid=CfMaqXW5kwk4q4n5J7RAyg%3D%3D&eeid=28187">ebates</a> - and any credit card rewards programs you have for even more savings / cash back. If you don't have rebates, you can <a href="http://modernmothercubbard.blogspot.com/2016/01/frugal-friday-ebates.html">read about it here</a>.</div>
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Anonymoushttp://www.blogger.com/profile/17909849768131241546noreply@blogger.com0tag:blogger.com,1999:blog-6725036979501967902.post-76738374571305557252016-05-24T02:31:00.000-07:002016-05-31T05:08:12.319-07:00Make your own Yogurt - Part 1<div style="text-align: justify;">
My toddlers devour yogurt. They always want yogurt. Every meal all day - could be yogurt. I still want my younger child on whole fat yogurt. Finding whole milk yogurt is a struggle! It's usually organic, but still full of sugar AND expensive. I prefer Greek yogurt, but finding full fat Greek yogurt is even more of a challenge, and sometimes even more expensive. Most often we buy this <a href="http://www.stonyfield.com/products/yogurt/smooth-creamy/whole-milk-french-vanilla-32oz">Whole Milk Stonyfield French Vanilla</a>. While it is delicious, and easier to find, we go through two or more containers at week, at a minimum of $4 per container. <i>Even on sale with coupons, I don't believe I've been able to purchase for less than $3.50</i>. I can make it myself for half that or less!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJQgZYY1jPlu6dP6RDUvbm1cmmzFnviKl2x2T9nJY_kYZlNKRy9EjvKs4V3jgpUiZzOt5XWymkUrJAZqnAJh2bqnC0oq0z3CDbpOlZLGWz91a1C5F-5u7S_8OnoOFJIZm8j4Giu1sjOmA/s1600/sc-whole-milk-plain-32oz.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJQgZYY1jPlu6dP6RDUvbm1cmmzFnviKl2x2T9nJY_kYZlNKRy9EjvKs4V3jgpUiZzOt5XWymkUrJAZqnAJh2bqnC0oq0z3CDbpOlZLGWz91a1C5F-5u7S_8OnoOFJIZm8j4Giu1sjOmA/s1600/sc-whole-milk-plain-32oz.png" /></a></div>
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Just over a month ago, I was eyeing the latest <a href="http://www.amazon.com/gp/product/B00FLYWNYQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00FLYWNYQ&linkCode=as2&tag=modemothcubb-20&linkId=ZRS2V2BKXJMCTPLR">Instantpots</a>. I LOVE my Instantpot - I even wrote an <i><a href="http://modernmothercubbard.blogspot.com/2016/02/mothers-monday-instant-pot.html">entire post about it</a></i>, but the new ones are pretty fancy. They have a yogurt making function and even a blue tooth option! So I started looking into yogurt making. I was pretty sure I was losing my mind but the blogosphere insisted it was easy, healthy and financially beneficial. So I decided to give it a go....</div>
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... It's been quite an adventure, but I have successfully made batches and batches of delicious yogurt., both toddler and husband approved. It is cheaper and I now know exactly what goes into my yogurt. Homemade yogurt has probably been my best DIY project and it <i>IS </i>easy. You can't mess it up - believe me - I've tried. Ok - not really - but I've inadvertently messed up part of just about every batch and I have yet to throw a batch out. I mean just look at that delicious Greek vanilla bean yogurt!</div>
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<span style="text-align: justify;">Generally speaking. the yogurt making process is pretty simple. Heat milk to scalding, cool down, add starter yogurt or starter powder, keep warm for 4 to 10 hours. Done. You can add sugar, and flavoring early on, or later. You can heat the milk on a stove, or in a crockpot, or in your Instantpot if you've got one. You can keep the yogurt warm in a yogurt maker, an Instantpot, an oven or even a sealed cooler. To make Greek yogurt, you can take it one step further, and strain the excess whey out of the yogurt.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBHxU_lWmc8fJc2m4VL2-TrcVbbxQVcEFYdkpTyHXca5Nz5Azl9IDrQZ2BK7felINYv_dCee7-3OQE-XkXeUKInVyCAH0-eQbKVFBXZTwE4BbBP0oCCSjhPXK2-Z-l75gCCSS8sCzBOQ/s1600/IMG_5162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBHxU_lWmc8fJc2m4VL2-TrcVbbxQVcEFYdkpTyHXca5Nz5Azl9IDrQZ2BK7felINYv_dCee7-3OQE-XkXeUKInVyCAH0-eQbKVFBXZTwE4BbBP0oCCSjhPXK2-Z-l75gCCSS8sCzBOQ/s400/IMG_5162.JPG" width="300" /></a></div>
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The very first batch of yogurt I made, I used a yogurt maker. I purchased the <a href="http://amzn.to/1Wd1DJu">Eurocuisine YM80</a> <i>(affiliate link</i>) through Amazon. It is a best seller and reasonably priced and currently holds an orange Amazon best seller's tag. It comes with seven 6 oz jars so you can make multiple flavors, or for preset servings sizes - just cap when completed. After reading some reviews, and knowing I wanted to make Greek yogurt, I just chose to use a seven-cup pyrex dish in the place of the jars. <i>I mostly make yogurt in the oven. I prefer to make a larger batch than the yogurt maker can hold. However, this means my oven is occupied all day or I have to start a batch before bed and leave it overnight. The yogurt maker does take up counter space, but leaves my oven free</i>.</div>
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I also had to purchase a good thermometer, as ours had bit the dust. I got this <a href="http://amzn.to/1TGwOuE">digital thermometer</a> from Amazon as well <i>(affiliate link</i>). I decided to go with a <a href="http://www.thevintagemixer.com/2012/08/homemade-vanilla-bean-yogurt-recipe/">vanilla bean</a> recipe from T<a href="http://www.thevintagemixer.com/">he Vintage Mixer.</a> I keep vanilla beans on hand for other dishes, and vanilla extract, but in the past I have purchased them online. I have been using<a href="http://amzn.to/1WKT5to"> Grade A vanilla beans</a> <i>(affiliate link</i>) from Amazon, but you should be able to find them in a local store, though it typical cost a tad more.</div>
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For my starter yogurt, I purchased Liberte yogurt. It's absolutely delicious, but cost far more than I'd like to pay on a regular basis. <i>I had read that when choosing a starter yogurt you wanted to avoid a Greek yogurt, and avoid heavily processed yogurts. </i>There was a list of good store-brand starter yogurts.</div>
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The first time I made yogurt, I followed <a href="http://www.thevintagemixer.com/2012/08/homemade-vanilla-bean-yogurt-recipe/">The Vintage Mixer's vanilla bean yogurt recipe</a>. Since then I have doubled it and modified it for my own, combining several other recipes. A half-gallon of milk will yield two nearly full large containers of regular yogurt, or one large container of Greek yogurt. You'll find the full recipe at the bottom of this post.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMt6wjDSTUEuPCMv0uxcB1k0uG5h3YVEP7VN5XdD8WK6gfRLdefm-pnOJ2NqxMYQpnqwPEc_JD4K0BhH-HUOUh1_3DJCHxSUV1pQrCSMk4PMgaRdZERLxS_beB9u_0YlW79mWUx3LDhU/s1600/IMG_5391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMt6wjDSTUEuPCMv0uxcB1k0uG5h3YVEP7VN5XdD8WK6gfRLdefm-pnOJ2NqxMYQpnqwPEc_JD4K0BhH-HUOUh1_3DJCHxSUV1pQrCSMk4PMgaRdZERLxS_beB9u_0YlW79mWUx3LDhU/s320/IMG_5391.JPG" width="320" /></a></div>
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First, bring an entire half gallon of milk to 180 F, stirring occasionally. The milk tends to stick to the pot, so be sure to use one that is easy to clean. Once you hit 180 F, remove the milk from heat. Add sugar and vanilla extract. Then let the milk cool. You can let it cool on its own - <i>This took over an hour last time!</i> - or you can place in an ice bath. It cools rather quickly - so keep an eye out. You are waiting for the milk to cool to 110 F.</div>
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When milk has cooled, whisk in your starter yogurt (or packet). <i>I have been able to successfully mix the yogurt directly into my cooling milk. However, some recipes recommend adding a bit of milk to the yogurt to water in down for a more even mix. </i>I think the yogurt being room temperature is helpful in this process. I set the yogurt on the counter just before I start, before I even start the milk. It has usually thinned by the time I need to use it.</div>
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Pour the milk into the container(s) of your choice. At this point your yogurt will need to maintain a temp of 100-105 for approx 4 - 10 hours. <i>I have been doing my yogurt for 8-10 hours</i>. If you are using a yogurt maker, you can put the milk in the maker at this point. It will stay warm and maintain the proper temp. For larger batches, I have been putting in pryex dishes (up to 3 as needed) and "cooking" in the oven. Wrap the dishes in a towel and place in the oven (off) with the light on. <i>I know - this sounds crazy, but it stays plenty warm</i>. In the beginning, I often turned the oven on just long enough to take the chill. I think this kept the oven a tad warmer, but it is very easy to loose track of time, then the oven is too hot! Use your own discretion.</div>
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Remove yogurt from incubator. Yogurt should be firm. Place in refrigerator for approximately 4 hours, and you are ready to go. You can add additional flavors or toppings. I'll post a Part 2 with some suggestions. If you are interested in Greek yogurt, you'll have to strain the yogurt after cooling.</div>
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<span style="text-align: justify;">You can use a plain strainer, a nut bag, or a tea towel. I felt the plain strainer and nut bags let through too much yogurt. The tea towel works, but it does leave me with more laundry! You can throw out the whey, or use it in recipes (it can be used anywhere buttermilk is called for). I have always just thrown mine out. I leave mine to strain in the fridge for up to four hours.</span><br />
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When I am done, I dump it back into an old yogurt container with a name and a date. <i>My kiddos don't mind if it's in the same container. If it comes out of something different they aren't interested in trying it</i>.<br />
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<b>Homemade Vanilla Yogurt</b></div>
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<b><i>Ingredients</i></b></div>
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<li>1/2 Gallon Whole Milk</li>
<li>6 Tbls Sugar</li>
<li>1 Tbl Vanilla Extract</li>
<li>1/2 C starter yogurt</li>
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<b><i>Instructions</i></b></div>
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<li>Scald milk by heating to 180 degrees.</li>
<li>Remove from heat. Add sugar and vanilla.</li>
<li>Cool milk in an ice bath until 110 degrees.</li>
<li>Add yogurt starter.</li>
<li>Pour yogurt into containers. Wrap in a towel and place in oven with the light on </li>
<li>Leave for 8-10 hours.</li>
<li>Cover and refrigerate for 4+ hours.</li>
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<br />Anonymoushttp://www.blogger.com/profile/17909849768131241546noreply@blogger.com0tag:blogger.com,1999:blog-6725036979501967902.post-83431527396996800492016-05-21T05:50:00.000-07:002016-05-21T05:52:37.286-07:00Weight Watchers - Week 20<br />
<b><a href="http://blog.myfitnesspal.com/high-protein-chicken-salad">High Protein Chicken Salad</a> - 2 points </b>(1/6 recipe without bread). This is an easy and delicious way to use up leftover rotisserie or other cooked chicken, and get plenty of protein at the same time. Serve on shredded greens or <b>with bread (2 points per slice)</b>. Family add-ons could be the optional add-ins detailed in the recipe, chips and/or dessert.<br />
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<b><a href="http://www.thenourishinggourmet.com/2016/04/gingery-broccoli-and-mushroom-beef-stir-fry.html">Gingery Broccoli & Mushroom Beef</a> - 6 points</b> (1/6 recipe). Serve over cauliflower rice or r<b>egular rice (3 points for 1/2 cup)</b>. You could definitely add more veggies without adding more points. Some to consider might be snow peas, onions, bean sprouts, water chestnuts, sliced zucchini or yellow squash, or serve with a raw fruit and veggie platter. Add-ons for family could be additional rice, bread, and/or dessert.<br />
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<b><a href="http://www.budgetbytes.com/2016/05/italian-sausage-stuffed-zucchini/">Italian Sausage Stuffed Zucchini Boats</a> - 6 points </b>(2 pieces, use Pam or nonstick skillet instead of oil). Serve with cauliflower rice, <b>regular rice (3 points for 1/2 cup)</b>, or eat plain. Serve with green or fruit salad, roasted veggies, or a crudites platter. Add-ons for family could be bread, dip or dressing for veggies or fruit, and/or dessert.</div>
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<b style="font-weight: bold;"><a href="http://modernmothercubbard.blogspot.com/2016/03/bbq-salmon-on-kale-salad-with-chipotle.html">BBQ Salmon on Kale salad with Chipotle Vinaigrette</a> - 12 points.</b> (4 oz. salmon, substitute Eat Smart Kale Salad without included dressing and add-ins, drizzle 1 tsp BBQ sauce over each filet). This doesn't really need any side dishes, but some fresh fruit would go well. Add-ins for family could include tortilla chips, bread and/or dessert.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYUvxjm8tx_r4Qk6JLyA_6zlHLOiODgkZdkXwR9W_rpKDEyiPwB7xU-80MKivnEA4GZxQqmjW1P-pi-ETIT8WjiraphylqIre_4WOLb5HeR1fnIFsiO7-jaRW5ONZpJrAfcsrkxjVNq1A/s1600/Papa+tacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYUvxjm8tx_r4Qk6JLyA_6zlHLOiODgkZdkXwR9W_rpKDEyiPwB7xU-80MKivnEA4GZxQqmjW1P-pi-ETIT8WjiraphylqIre_4WOLb5HeR1fnIFsiO7-jaRW5ONZpJrAfcsrkxjVNq1A/s1600/Papa+tacos.jpg" /></a></div>
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<b><a href="http://modernmothercubbard.blogspot.com/2016/02/papa-tacos-sweet-potato-style.html">Papa Tacos</a> - 8 points</b> (2 tacos). This is a family favorite. I first encountered Papa Tacos when we lived in Mexico, when our Mexican friends shared their lunch with us (they used regular white potatoes and flour tortillas), eating them cold. I like them much better in corn tortillas and served hot. This would be good served with a side of fresh fruit, and adding a strip of crisp bacon (2 points per slice) to each one really takes them over the top. Add-ons for family could be tortilla chips and/or dessert.<br />
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<b><a href="http://www.budgetbytes.com/2016/03/thai-curry-vegetable-soup/">Thai Curry Vegetable Soup </a>- 9 points </b>(1/4 recipe, light coconut milk). Feel free to change up and/or add more veggies - the blog post has some suggestions - to use up what you have on hand and make a bowl of it even more satisfying. Add-ons for family could be bread and/or dessert.
MaryPhttp://www.blogger.com/profile/07213411584585483075noreply@blogger.com0tag:blogger.com,1999:blog-6725036979501967902.post-1233985036797284832016-05-19T05:56:00.002-07:002016-05-19T06:00:43.478-07:00Streamlining Your Wardrobe - Part 2<div style="text-align: justify;">
I posted awhile back on my goal to simplify my wardrobe, a good time to get a plan in place since I have lost a significant amount of weight and none of my clothes fit. If you haven't already, read <a href="http://modernmothercubbard.blogspot.com/2016/03/streamlining-your-wardrobe-part-1.html">Streamlining Your Wardrobe - Part 1</a>.<br />
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It is time for me to come back and give everyone an update on the progress I am making. I have reached my goal weight so now I am focused on maintaining that number on the scale, and the time has come to start investing in some new clothes. I ended up down 3 sizes, and am having to replace everything I wear. I can't afford to go out and drop a bundle on a lot of new clothes, so I have put together a plan for specific items that I need and have already purchased a few items. I am also fortunate enough to have received some hand-me-downs from my two daughters. The biggest requirement is that everything must coordinate with everything else so I can mix and match. I also have three plastic boxes set aside for upcoming seasons so that I can change out some items every three months. I am also determined to add only things that are good quality and that I love to wear.</div>
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I usually do laundry (it's just me) once a week, so I need enough everyday clothes to get me through a week plus one extra outfit just in case. I have the advantage of being retired, so I no longer need to keep a work wardrobe. My clothes for this first session are 2 pairs of jeans, 2 pairs of calf-length pants, 1 pair of sweatpants, 4 t-shirts, 3 tank tops, and 1 work-out top. I will be buying 3 pairs of shorts. I am keeping two dresses (1 black and 1 blue print), two pairs of dress pants (1 white and 1 black), and 4 somewhat dressy tops. I also have a blazer and a lightweight black cardigan sweater. I have decided to keep my color palette black, white and mostly shades of blue for the time being. The rest of the clothes that I am keeping are packed away. I may well decide to purge some of them, but want to be sure I don't change my mind before parting with them. After the first three months I will revisit my selections and may very well change or add to my color choices.<br />
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Here some links with more information on creating a capsule wardrobe:</div>
<a href="http://bemorewithless.com/buyless-2/">Buy less and have the best wardrobe</a><br />
<a href="http://bemorewithless.com/goodcloset/">How to finally clean out your closet for good</a><br />
<a href="http://bemorewithless.com/onething/">The one thing standing between you and a capsule wardrobe</a><br />
<a href="http://bemorewithless.com/simplecloset/">A Simple Closet </a><br />
<a href="http://redandhoney.com/capsule-wardrobe-what-it-is-why-youll-love-it-and-how-to-get-one/">How to Get a Capsule Wardrobe</a> (Red and Honey)<br />
<br />MaryPhttp://www.blogger.com/profile/07213411584585483075noreply@blogger.com0tag:blogger.com,1999:blog-6725036979501967902.post-33890717142311072652016-05-17T02:52:00.001-07:002016-05-17T02:59:10.250-07:00DIY Almond Milk: Success in Failures<div style="text-align: justify;">
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It's no secret that we try to be quite a bit <a href="http://modernmothercubbard.blogspot.com/search/label/Frugal">frugal</a>, and a tad bit <a href="http://modernmothercubbard.blogspot.com/search/label/organic">organic</a> here at MMC. Today's post is something that is both: homemade almond milk.</div>
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Yup - you can make almond milk, at home by yourself, aaaannndddd it's super easy. You can most definitely make it for less than you can buy almond milk and depending on how you like it, you may be able to make it for less than regular dairy milk. You can also use this same process for cashews and other types of nuts.</div>
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The basics of making almond milk milk are as follows --> soak nuts over night, rinse, pulse in blender with water, strain through a <a href="http://amzn.to/1T03XkD">nut bag</a> (<i>affiliate link</i>), and you're done. Yes - you are done. That easy.</div>
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I did a lot of research in an effort to find the best recipe, and they all follow the same process. The biggest differences are in the nut-to-milk ratio, the addition any flavors or sweeteners, or adding any thickening agent. </div>
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Ultimately I went with a combo of <a href="http://ohsheglows.com/2013/01/24/my-favourite-homemade-almond-milk-step-by-step-photos/">this delicious recipe from oh she glows</a> and the thrifty ideas found in this <a href="http://www.slightlysteady.com/homemade-almond-milk-the-cheap-way/">recipe from slightly steady</a>. I thought the milk was delicious and creamy. I loved it. I barely tolerate the store bought milk and I could drink this all day. Unfortunately, my children did not feel the same way. While I would consider this wildly successful, it's not a recipe we will repeat since I am the only one drinking it. I do encourage you to give it a try though!</div>
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First you soak a cup of raw almonds for 8 hours or longer, or even overnight. <i>Some Google-ing suggests you can soak for less time, and still have delicious milk</i>. Soaking the almonds makes them more easily digestible. Rinse the almonds when done, and put in the blender with water. I used 8 cups of water. <i>The original recipe calls for 3-4 cups of water, but some recipes call for as little as 2 cups of water. </i> <i>While 8 cups sounds like a high water to almond ratio, several almond milk makers use an even higher ratio, and have even been sued over it (<a href="http://time.com/3967752/almond-milk-lawsuit/">here</a>). </i></div>
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Add your chosen flavor combo to the blender and blend for a minute on the highest speed. I used a combination of dates, vanilla and sea salt. I ran mine for only a minute, but depending on the power of your blender you may need to run for 3 or 4 minutes.When done, put the <a href="http://amzn.to/1T03XkD">nut bag</a> (<i>affiliate link</i>) over a bowl (or pitcher) and pour the milk through. At first the milk will filter through easily, but then you'll have to squeeze the remainder of it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitW4kQcEIcDlEEq2fgnv3tvNpGgaaAEADOTeqGoVah_JdZgqkdvaotKlS_RGe0zcQX36DsSWzi3N8VqD9heMhiUwrOxMpyr_OCkGu-j4vyo3LBAK_kg7YIkUPFkg1dnAC5WbI83N0xhlk/s1600/IMG_5698.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitW4kQcEIcDlEEq2fgnv3tvNpGgaaAEADOTeqGoVah_JdZgqkdvaotKlS_RGe0zcQX36DsSWzi3N8VqD9heMhiUwrOxMpyr_OCkGu-j4vyo3LBAK_kg7YIkUPFkg1dnAC5WbI83N0xhlk/s400/IMG_5698.JPG" width="300" /></a></div>
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<i>The second recipe listed above recommends using the remaining pulp and blending an additional 8 cups of milk. I did not find this batch very tasty....even mixed together. </i>This leaves you a cup of almond pulp which you can collect and use for for other things including smoothies, cookies, muffins, and crackers. If you dehydrate it, you can blend it into almond meal. I dehydrated mine and then placed it in the freezer, for a future project. </div>
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<span style="font-family: "times new roman"; font-size: small; line-height: normal;"><b><i>Ingredients</i></b></span></div>
<ul>
<li>1 cup raw almonds, previously soaked</li>
<li>8 cups water</li>
<li>4 pitted Medjool dates</li>
<li>1 tsp vanilla extract or 1 vanilla bean</li>
<li>1/2 tsp cinnamon</li>
<li>1/4 tsp Sea Salt</li>
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<b><i>Directions</i></b></div>
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<li>Soak almonds in water over night. Rinse and drain.</li>
<li>Place almonds in blender with water, dates and vanilla.</li>
<li>Blend for 1 minute on the highest speed.</li>
<li>Strain the milk through the *nut bag. Gently squeeze the bag to remove all the milk.</li>
<li>Whisk the cinnamon and sea salt into the milk.</li>
<li>Milk can be stored in the fridge for 3-4 days. Shake/stir well before serving. </li>
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*<i>You can also use a fine-mesh strainer and/or cheesecloth to strain instead of the nut bag.</i></div>
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Anonymoushttp://www.blogger.com/profile/17909849768131241546noreply@blogger.com0tag:blogger.com,1999:blog-6725036979501967902.post-21457422032956519072016-05-14T06:35:00.001-07:002016-05-14T06:35:41.186-07:00Weight Watchers Rerun #2<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOMmvKj5Dva59JmfIr6LVyjdj1B4OJJXqlbW2bAHVAUJu962IHXchkebQVIW54hyvc7F2ZQKDGWSythoyFwZJhgUlChF-tPFACGnwYFmIVLYxMEeU0pC4MU46m_zaQsmBMw_6m9F_B-hM/s1600/Baked+Salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOMmvKj5Dva59JmfIr6LVyjdj1B4OJJXqlbW2bAHVAUJu962IHXchkebQVIW54hyvc7F2ZQKDGWSythoyFwZJhgUlChF-tPFACGnwYFmIVLYxMEeU0pC4MU46m_zaQsmBMw_6m9F_B-hM/s320/Baked+Salmon.jpg" width="240" /></a></div>
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Once again I am recycling a previous post in our weekly series, each of which suggests 6 different meal suggestions for the upcoming week. I really need a reminder to go back and revisit what I have fixed in the past. Another thing that I find very helpful is to save copies of my weekly menus that I have planned (I print them out and put on the door of the refrigerator during the week I am using them). It makes the planning so much easier when you can look through several previous weeks for inspiration.</div>
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For the original post, <a href="http://modernmothercubbard.blogspot.com/2015/12/weight-watchers-week-two.html">click here</a>.</div>
MaryPhttp://www.blogger.com/profile/07213411584585483075noreply@blogger.com0tag:blogger.com,1999:blog-6725036979501967902.post-9366389684613838462016-05-12T04:26:00.001-07:002016-05-12T04:26:04.116-07:00#TBT - Caramelized Onions in Slow Cooker<div style="text-align: justify;">
Caramelized onions can really kick a number of recipes up a notch, but they are time-consuming to make. When you need to put together something quickly, they just aren't an option unless you have some prepared and ready to go. They freeze great, and if they are packed in freezer bags and mashed flat before freezing as shown in the picture, it doesn't take long for them to thaw. Put the bag in a bowl of cold water to hurry the process along if you need to. </div>
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Add them to homemade pizza, burgers, pasta or steak (just to mention a few uses) and it adds a whole new dimension to the finished dish. For the original post, <a href="http://modernmothercubbard.blogspot.com/2015/11/carmelized-onions-in-slow-cooker.html">click here</a>.</div>
MaryPhttp://www.blogger.com/profile/07213411584585483075noreply@blogger.com0tag:blogger.com,1999:blog-6725036979501967902.post-25987218927850536752016-05-10T04:59:00.001-07:002016-05-10T04:59:20.798-07:00Zoodles With Raw Tomato & Basil<div style="text-align: justify;">
I first tasted this when I was visiting my sister in Florida and we went to a Williams & Sonoma demonstration. Every week they give a free demonstration of a specific way of cooking, and that week the theme was "raw". I had never heard of zucchini noodles (zoodles) before but after tasting them I was hooked. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSE3ja0GopVuY47IyVcO4d8iJtVKnBgTXrUthrMcuQfZrgT1TNT1QpH6Myu76Hk3jGn74mC5QEQkZlhIzcEOY-ouiCc2aH5_j1x2L1Tbnz_HZYpZow2fQyUHEW6Wo4YlM7nrKl8EtLV_s/s1600/Zoodels+with+Raw+Tomato+%2526+Basil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSE3ja0GopVuY47IyVcO4d8iJtVKnBgTXrUthrMcuQfZrgT1TNT1QpH6Myu76Hk3jGn74mC5QEQkZlhIzcEOY-ouiCc2aH5_j1x2L1Tbnz_HZYpZow2fQyUHEW6Wo4YlM7nrKl8EtLV_s/s320/Zoodels+with+Raw+Tomato+%2526+Basil.jpg" width="301" /></a></div>
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This is a really easy dish to prepare. The most difficult part is making the noodles, and it is very helpful if you have a mandoline with the right settings, a <a href="http://www.amazon.com/Julienne-Vegetable-Peeler-Cutter-Pridebit/dp/B00VMGTDY0/ref=sr_1_66?s=home-garden&ie=UTF8&qid=1462878856&sr=1-66&keywords=vegetable+noodle+cutter">special cutter</a>, or a <a href="http://www.amazon.com/Spiralizer-Tri-Blade-Vegetable-Strongest-Heaviest-Gluten-Free/dp/B00GRIR87M/ref=as_li_ss_tl?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_search_detailpage&linkCode=sl1&tag=modemothcubb-20&linkId=ccc98a07652fb9e6e44bb47b3d6919bd">Spiralizer</a> <i>(both of these links are affiliate links which means your price doesn't change but we receive a small percentage if you order through this link)</i>. Both Rachael and Kayte have the Spiralizer and they love it. (For more information, check out <a href="http://modernmothercubbard.blogspot.com/2016/05/Spiralslicer.html">this post</a>.) If you don't want to invest in one until you try the zoodles or don't have room to store it, you might try the special cutter linked above (it also cuts uniformly thin slices if you make your own chips, etc.). I haven't tried it but I am seriously considering ordering one because I have a very small kitchen without much storage space.</div>
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<b><u><span style="font-size: large;">Zoodles With Raw Tomato & Basil </span></u></b></div>
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<a href="http://www.williams-sonoma.com/recipe/zucchini-pasta-with-fresh-tomato-sauce.html" style="font-size: small;">Based on this recipe from Williams & Sonoma</a></div>
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<ul>
<li style="text-align: justify;">2 lbs of zucchini, yellow squash or cucumbers or a combination of any of them</li>
<li style="text-align: justify;">2 lbs of tomatoes, diced</li>
<li style="text-align: justify;">2 tablespoons dried basil</li>
<li style="text-align: justify;">2 tablespoons olive oil</li>
<li style="text-align: justify;">Salt & pepper to taste</li>
<li style="text-align: justify;">1/4 cup crumbled feta cheese</li>
</ul>
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Make the zoodles, salt them and drain for at least 10 minutes. This step is very important or you will have a watery mess. I find it is easiest to put them in a colander to drain and then finish up by running them through a salad spinner.</div>
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While the zoodles are draining, chop your tomatoes (I used grape tomatoes because that is what I had on hand), add the basil (fresh basil would have been even better), add the olive oil, salt & pepper and mix well. (If you salted the zoodles, you might want to skip the salt in this step).*</div>
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To serve, combine the zoodles and the tomato mixture and top with feta cheese. This makes about 4 servings.</div>
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<i>*I made this at Kayte's for their dinner and made the tomato mixture about 2 hours beforehand. Kayte reported that it was delicious but the tomato mixture was pretty juicy after setting for awhile. I think this problem can be avoided by preparing right before serving.</i></div>
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MaryPhttp://www.blogger.com/profile/07213411584585483075noreply@blogger.com0tag:blogger.com,1999:blog-6725036979501967902.post-28479251303440985002016-05-07T03:46:00.000-07:002016-05-07T03:46:50.383-07:00Weight Watcher Rerun #1<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6CyQmTbkj7EMoKQUPHwHPUGicRFFvx2knsdz5h7G0S9RjThZtIM1xoh6Cn39vgf-8fPJrusd8i5kyJaC3va-W1-gl6MvS_ZO2rW6z9QDYKUFIBKEKQK_JdzRWmCald5XnKUK4-BXXl1w/s1600/Asian+style+%252C+backyard+chickens+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6CyQmTbkj7EMoKQUPHwHPUGicRFFvx2knsdz5h7G0S9RjThZtIM1xoh6Cn39vgf-8fPJrusd8i5kyJaC3va-W1-gl6MvS_ZO2rW6z9QDYKUFIBKEKQK_JdzRWmCald5XnKUK4-BXXl1w/s320/Asian+style+%252C+backyard+chickens+001.JPG" width="320" /></a></div>
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Starting this week, I am going to do something a little different, I am going to recycle the weekly menu suggestions, and just do a new one every so often. I tend to forget about the older suggestions, and there are too many really good recipes to make once and then ignore. I would also love to hear from you with comments on what you tried and any suggestions to make it better or different. The best place to comment is here on the blog since many of our readers don't see the Facebook links.</div>
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If you follow us on Facebook, I also share other recipes and menu plans from other bloggers on a regular basis. Check us out there!</div>
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For the original post, <a href="http://modernmothercubbard.blogspot.com/2015/11/weight-watchers-meals-week-1.html">click here</a>.</div>
MaryPhttp://www.blogger.com/profile/07213411584585483075noreply@blogger.com0tag:blogger.com,1999:blog-6725036979501967902.post-7636568267375705782016-05-05T03:00:00.000-07:002016-05-05T03:00:00.657-07:00Sundried Tomato & Basil Pesto Zoodles with Chicken<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl2E-xXngaqW2PkfJjsOnVMVLygOWYNf8a8rO5GkJGQzHrmVg6du8Y8lo76PaKFskNDJ9td_JoIba2SaeqnDOpmywr-9VnEbuwPCzj922o1Ya38BocA6SptiMpKitVlbpnDd2-ZL4VTGg/s1600/IMG_5239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl2E-xXngaqW2PkfJjsOnVMVLygOWYNf8a8rO5GkJGQzHrmVg6du8Y8lo76PaKFskNDJ9td_JoIba2SaeqnDOpmywr-9VnEbuwPCzj922o1Ya38BocA6SptiMpKitVlbpnDd2-ZL4VTGg/s320/IMG_5239.JPG" width="275" /></a></div>
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Ok ya'll - I may actually be a little bit obsessed with <a href="http://modernmothercubbard.blogspot.com/search/label/zoodles">zoodles</a>. They are totally a household staple. Costco has made it really easy to indulge. They sell this large bag of organic squash with yellow squash and zucchini. According to the <a href="http://www.costcobusinessdelivery.com/Organic-Squash,-7-ct.product.100207699.html">Costco Business Listing</a>, it's 7 squash total, but honestly I haven't counted. It's only $6.99. All you need is a bag of squash +<a href="http://amzn.to/1T4DwGC"> Spiralizer</a> <i>(affiliate link)</i> and you are in business.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqmKzk-0TUZE0hn7QamDLdopvBZleVUFCFgm42oVLIJNsER8T11bKc0vEHj4jHjdsSWNDHI4QQ8MGiyXxPKX_oKzTlPN4oJDVIFhEWRIs5bZqlHQudNTu3L1ombKZfBOm1Q1ettbZ_v0o/s1600/IMG_5278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqmKzk-0TUZE0hn7QamDLdopvBZleVUFCFgm42oVLIJNsER8T11bKc0vEHj4jHjdsSWNDHI4QQ8MGiyXxPKX_oKzTlPN4oJDVIFhEWRIs5bZqlHQudNTu3L1ombKZfBOm1Q1ettbZ_v0o/s320/IMG_5278.JPG" width="320" /></a></div>
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My latest creation was inspired by <a href="http://www.coffeeandcrayons.net/">Coffee & Crayon's</a> <a href="http://www.coffeeandcrayons.net/blog/2016/4/19/sun-dried-tomato-and-basil-pesto-pasta-with-shrimp">Sun-Dried Tomato & Basil Pesto Pasta with Shrimp</a>. I changed the recipe: less ingredients, less work, less time, chicken and ZOODLES! Ok - so I made quite a few changes, but I want to give credit where it is due. After having this creation, I can only imagine how delicious the original is.</div>
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This recipe is almost solely a mix of Costco purchases. However, most of the ingredients could be purchased on Amazon or at another store. You could also make your own, or use another brand. For the meat I used a Costco rotisserie chicken. We almost always have one in our house. It's much quicker to work with already cooked meat, and you can make so many different things with it. Check out some of the MMC Rotisserie chicken recipes <a href="http://modernmothercubbard.blogspot.com/search/label/rotisserie%20chicken">here</a>. You can also use the leftover bones to make <a href="http://modernmothercubbard.blogspot.com/2015/04/tbt-chicken-bouillon.html">chicken stock </a>-<i> I can't remember the last time I actually had to buy stock. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPxZ-4kvLTsSQL7u_w_KtMl4zd4u11bzlR4cK9Df2re_kx9pkMhhfPt1fjMmhjOTIWvYutsQgl7o3RwgptkNJNm_tAL1yMkQoFJvoX3R8MgDKhB-6FkN1HF6mwXlZYEcAQE5pbR6pjdkA/s1600/IMG_5285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPxZ-4kvLTsSQL7u_w_KtMl4zd4u11bzlR4cK9Df2re_kx9pkMhhfPt1fjMmhjOTIWvYutsQgl7o3RwgptkNJNm_tAL1yMkQoFJvoX3R8MgDKhB-6FkN1HF6mwXlZYEcAQE5pbR6pjdkA/s400/IMG_5285.JPG" width="400" /></a></div>
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<i>I used a portion of a Costco sized jar of Sundried Tomatoes in Oil. I <i>did </i>purchase my jar on sale at Costco, but you can get this same one on Amazon (<i><a href="http://amzn.to/1ptuI51">affiliate link here</a></i>). I also used Johnny's garlic seasoning - again <i>I</i> purchased this at Costco, but it is available on Amazon (<a href="http://amzn.to/1SkuwR6"><i>Affiliate link here</i></a>). I also used Kirkland brand pesto. There's no alternative place to purchase, but you can use another brand, or follow the original recipe and make your own. I freeze my pesto so it's always on hand (<a href="http://modernmothercubbard.blogspot.com/2016/01/quick-tip-tuesday-you-can-freeze-almost.html"><i>how to freeze</i>)</a> </i></div>
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<b><i>Sundried Tomato & Basil Pesto Zoodles with Chicken</i></b></div>
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<b><i>Ingredients:</i></b></div>
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<li style="text-align: justify;">1 C Sundried tomatoes in oil</li>
<li style="text-align: justify;">1/4 C Pesto </li>
<li style="text-align: justify;">2 Tbl Balsamic Vinegar</li>
<li style="text-align: justify;">2 tsp Johnny's Garlic Spread</li>
<li style="text-align: justify;">2 Tbl tomato paste</li>
<li style="text-align: justify;">1 tsp red pepper flakes (or to taste)</li>
<li style="text-align: justify;">1/2 tsp salt</li>
<li style="text-align: justify;">1 Tbl water</li>
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<li style="text-align: justify;">1.5 C chopped rotisserie chicken</li>
<li style="text-align: justify;">2 zucchinis (Or 1 squash + 1 zucchini)</li>
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<b><i>Directions</i></b></div>
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<li style="text-align: justify;">Spiralize zucchinis. Place in colander. Salt generously. Set aside and let drain. </li>
<li style="text-align: justify;">Combine the first set of ingredients in a small food processor or blender. </li>
<li style="text-align: justify;">Heat a pan on medium heat. Add a couple spoonfuls of pesto and chicken to the pan. Heat until warm, stirring frequently. Add a couple more spoonfuls and zoodles to pan. Stir until combined and warmed. <i>Note: you may need to add a tablespoon or two of water to help everything combine. </i></li>
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<i>While this recipe was a huge hit, I think in the future I'm going to try a WW friendly cream version to combat the heat. You could probably halve or leave out the red pepper flakes also. I just love a good cream sauce. This also made way more pesto than I needed! I only used 1/3-1/2 of the pesto sauce.I saved the remaining pesto for another dish. I'm sure it would freeze well also (if you used fresh pesto).</i></div>
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Anonymoushttp://www.blogger.com/profile/17909849768131241546noreply@blogger.com0tag:blogger.com,1999:blog-6725036979501967902.post-5251961835772938492016-05-02T02:29:00.000-07:002016-05-02T02:30:47.451-07:00Modern Monday: Spiral Slicer<div class="separator" style="clear: both; text-align: center;">
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On <i><a href="http://modernmothercubbard.blogspot.com/search/label/modern%20monday">Modern Monday</a>s </i>we talk about our favorite products. This is one product I feel like I can't live without: a veggie spiralizer. There are a lot of veggie spiralizers out there. Mine is the <a href="http://amzn.to/1T4DwGC">Spiralizer Elite Spiral Slicer</a> (<i>affiliate link</i>). It was well priced (currently $30) and has Amazon's coveted orange best seller tag. This baby does a great job slicing up veggies. We use it most often to make <a href="http://modernmothercubbard.blogspot.com/search/label/zoodles">zucchini and squash noodles</a>. Wait til you see all the recipes we made with them! It's coming. </div>
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I'm going to be totally honest, I purchased this almost exactly two years ago, and only used it once or twice until a few months ago. Now we use it at least weekly. I am always searching for new zoodle recipes to try, and it's the greatest way for me to get in some extra veggies! There are at least 24 vegetables and fruits you can spiralize (<a href="http://www.twirlybites.com/spiralize/">check it out!</a>)</div>
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The <a href="http://amzn.to/1T4DwGC">Elite Spiral Slicer </a> is easy to use. It has suction cups on the base to secure it before slicing. It comes with multiple blades and is made from easy to clean, sturdy, BPA free plastic. I mean look at how pretty these zoodles look? </div>
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<b><i>Need some reasons to Spiralize?</i></b></div>
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<li style="text-align: justify;">Low calorie, low fat, low carb replacement for pasta. Zoodles are paleo friendly and gluten free. They have a low glycemic index which helps to stabilize blood sugar. </li>
<li style="text-align: justify;">Let's face it, most people don't eat enough vegetables. This is an easy way to get in more vegetables, and a variety of them. </li>
<li style="text-align: justify;">Fiber - its good for you. It can help you feel more energized, and feel fuller longer. </li>
<li style="text-align: justify;">Hydration - veggies are loaded with water (although, we do try to pull some of that out for pasta).</li>
<li style="text-align: justify;">Sometimes overcooking or cooking at the wrong temperature can destroy some of the nutritional values of vegetables. Zoodles are raw, or minimally cooked maximizing their nutritional value. </li>
<li style="text-align: justify;">Saves cooking and prep time without requiring advanced knowledge. </li>
<li style="text-align: justify;">Reduce kitchen waste. </li>
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Anonymoushttp://www.blogger.com/profile/17909849768131241546noreply@blogger.com0tag:blogger.com,1999:blog-6725036979501967902.post-89177671552245801272016-04-30T03:29:00.000-07:002016-04-30T03:29:59.018-07:00Weight Watchers - Week 19<div class="separator" style="clear: both; text-align: center;">
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<b><a href="http://modernmothercubbard.blogspot.com/2014/12/sloppy-joes-kid-friendly.html">Sloppy Joes</a> - 7 points </b>(1/4 recipe). Serve over a <b>slice of bread (2 points)</b> or in a <b>hamburger bun (4 points)</b>. You can bring the points down to 4 points per serving by using ground turkey breast, but I think the flavor takes a hit if you do. Serve with a raw fruit & veggie tray, salad, or roasted veggies. Add-ons for family could be potato salad, chips, dip for veggies, and/or dessert.</div>
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<b><a href="http://modernmothercubbard.blogspot.com/2015/08/pork-and-sauerkraut.html">Pork & Sauerkraut</a> - 6 points</b> (4 oz of meat). This is one of my favorite meals, serving the sauerkraut over 1 small boiled potato. Don't be afraid to try this, even if you think you don't like sauerkraut. During the extended time of cooking the kraut with the meat, the flavor is much mellower and the meat takes on a great taste. A great side dish would be applesauce or sliced apples, or you could even ad the sliced apples in before cooking. Add-ons for family could be bread, additional potatoes, and/or dessert.</div>
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<b><a href="http://www.yellowblissroad.com/garlic-and-lime-chicken-kabobs/">Grilled Garlic Lime Chicken Kabobs </a>- 7 points </b>(1/4 recipe using 1 lb chicken breast and 1/2 cup of oil). Just about everyone loves kabobs, especially kids. Use lots of veggies and let your imagination be your guide. I like to do separate kabobs for the meat and the veggies since often the veggies take a little longer to grill. Forgo the dressing on your lettuce if you use it. Serve with salad with a squeeze of lemon instead of dressing, <b>1/2 cup rice (3 points)</b>, or <b>coleslaw with 2 tablespoons regular dressing (5 points). </b>Add-ons for family could be potato salad, bread, and/or dessert.</div>
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<b><a href="https://recipes.sparkpeople.com/recipe-detail.asp?recipe=322103&utm_source=sparkpeople&utm_medium=email&utm_campaign=recipe-of-the-day&utm_source=pinterest&utm_medium=social&utm_content=coloful&utm_campaign=social-share-button">Maple Soy Salmon</a> - 7 points.</b> (1/4 recipe) Very easy and only 4 ingredients. Serve with roasted veggies, a <b>salad with reduced fat dressing (2 tablespoons are 3 points)</b>, or <b>1/2 cup rice (3 points). </b>Add-ons for family could be baked potato, bread, potato salad, and/or dessert.</div>
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<b><a href="http://www.sustainingthepowers.com/greek-zucchini-noodles-meal-plan-monday-3/">Greek Zucchini Noodles</a> - 7 points</b> (1/4 recipe, no added meat). These sound delicious. All the points are in the olives and feta, so feel free to adjust there if you want. Rachael is our Zoodles expert, so she can weigh in with any adjustments if she tries this recipe. Add-ons for family could be added meat, bread, and/or dessert.</div>
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<b><a href="http://heavenlyhomemakers.com/easy-salsa-chicken-salad-recipe-less-5-minutes-work">Easy Salsa Chicken Salad</a> (Slow Cooker) - 5 points</b> (1/8 chicken, 1/4 cup of each corn and black beans per serving). This is really simple and quick, cooks in about 4 hours in a slow cooker. The leftover chicken (if there is any) would also be great in a sandwich or as taco filling in a corn tortilla. Add-ons for family could be chips, rice, bread and/or dessert.</div>
MaryPhttp://www.blogger.com/profile/07213411584585483075noreply@blogger.com0