2 C Nesquick
2 C Powdered sugar
3/4 C powdered coffee creamer (we like vanilla carmel!)
2 pkg instant chocolate pudding
1 1/2 tsp salt
Mix well and get all the clumps out if you can :) store in an airtight container
Mix 1/4 C with 1 C warm milk
Wednesday, December 4, 2013
Monday, December 2, 2013
December Menu
Ok, this month proved to be especially hard for me to put together. All I really want to eat is comfort food (aka carbs and more carbs), but the hubby and I have committed to eating better soooo, putting pen to paper was an internal struggle. I think I managed to plan some pretty healthy meals, but also threw in some comfort foods, ya know, for moral. Thank goodness we're heading out of town for the holidays, otherwise those extra 6-8 meals would have taken me all day to figure out! Here ya go!
(These first two were on last months and never materialized :/ )
Lasagna and salad
Taquitos and guacamole
Turkey burgers and sweet potato fries
Broiled Tilapia, green bean casserole, roasted red potatoes
Sweet n Sour Chicken, rice, and steamed veggies (you can also skip the bread and frying pan, just add a little cornstarch to your sauce and bake cubed chicken)
Thai Meatballs over spaghetti squash, edamame
Sweet Pork sandwiches with cilantro lime slaw, roasted veggies
Grilled chicken, brussel sprouts, Paleo sweet potato soufflé
Gyros, greek salad
Riobollita
Grilled pizzas
Chicken strawberry salad wraps, raw veggies
Tortilla soup
Tuscan Lemon grilled chicken, artichoke
French Dip sandwiches, canned peaches
Thai coconut curry noodles (ok, heres how I do this recipe...Grill up some chicken, make the sauce, steam some broccoli and carrots, pop edamame in the microwave and let the kids pop the pods, sautee green onion and mushrooms, throw it all together. The kids get noodles, us grown-up go no-carb)
Butternut squash soup, lots of homemade croutons. Lots.
Breakfast
BBQ ribs, cornbread, green beans
Avocado bacon chicken salad (this is a new one for us!)
(These first two were on last months and never materialized :/ )
Lasagna and salad
Taquitos and guacamole
Turkey burgers and sweet potato fries
Broiled Tilapia, green bean casserole, roasted red potatoes
Sweet n Sour Chicken, rice, and steamed veggies (you can also skip the bread and frying pan, just add a little cornstarch to your sauce and bake cubed chicken)
Thai Meatballs over spaghetti squash, edamame
Sweet Pork sandwiches with cilantro lime slaw, roasted veggies
Grilled chicken, brussel sprouts, Paleo sweet potato soufflé
Gyros, greek salad
Riobollita
Grilled pizzas
Chicken strawberry salad wraps, raw veggies
Tortilla soup
Tuscan Lemon grilled chicken, artichoke
French Dip sandwiches, canned peaches
Thai coconut curry noodles (ok, heres how I do this recipe...Grill up some chicken, make the sauce, steam some broccoli and carrots, pop edamame in the microwave and let the kids pop the pods, sautee green onion and mushrooms, throw it all together. The kids get noodles, us grown-up go no-carb)
Butternut squash soup, lots of homemade croutons. Lots.
Breakfast
BBQ ribs, cornbread, green beans
Avocado bacon chicken salad (this is a new one for us!)
Green Bean Casserole
Description:You'll never make the campbells soup recipe again! These take a little more prep time, but it's sooo worth it!
Ingredients:1 large onion (cut into 1 inch wedges)
1/4 cup cooking oil
3 Tbsp packed brown sugar
2 lbs fresh whole green beans, trimmed
6 oz sliced fresh mushrooms
2 Tbsp olive oil
1 Tbsp soy sauce
2 tsp balsamic vinegar
6 oz cream cheese, softened
2-3 Tbsp milk
Directions:Preheat oven to 400.
In a large saucepan cook green beans, covered, in a small amount of boiling water for 3 minutes. Drain.
In a large baking dish combine green beans and mushrooms
In a small bowl combine olive oil, soy sauce and vinegar. Pour over beans and mushrooms, tossing to coat. Bake 15 minutes, stirring once, until crisp tender.
Meanwhile, in a large skillet cook onions, covered, in hot oil over medium-low heat until tender (about 13-15 minutes). Uncover and add brown sugar. Cook over medium-high heat until onions are golden and carmelized (about 3-5 minutes)
In a medium mixing bowl mix together cream cheese and milk until smooth.
Spoon cheese mixture lengthwise in the center over beans and top with carmelized onions.
Return to oven until cheese and onions are heating through (about 5-8 minutes).
Ingredients:1 large onion (cut into 1 inch wedges)
1/4 cup cooking oil
3 Tbsp packed brown sugar
2 lbs fresh whole green beans, trimmed
6 oz sliced fresh mushrooms
2 Tbsp olive oil
1 Tbsp soy sauce
2 tsp balsamic vinegar
6 oz cream cheese, softened
2-3 Tbsp milk
Directions:Preheat oven to 400.
In a large saucepan cook green beans, covered, in a small amount of boiling water for 3 minutes. Drain.
In a large baking dish combine green beans and mushrooms
In a small bowl combine olive oil, soy sauce and vinegar. Pour over beans and mushrooms, tossing to coat. Bake 15 minutes, stirring once, until crisp tender.
Meanwhile, in a large skillet cook onions, covered, in hot oil over medium-low heat until tender (about 13-15 minutes). Uncover and add brown sugar. Cook over medium-high heat until onions are golden and carmelized (about 3-5 minutes)
In a medium mixing bowl mix together cream cheese and milk until smooth.
Spoon cheese mixture lengthwise in the center over beans and top with carmelized onions.
Return to oven until cheese and onions are heating through (about 5-8 minutes).
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