THM Cheesy Chicken Pizza ~ S

  THM Cheesy Chicken Pizza ~ S

Ingredients:

Joseph's Pitas

chopped cooked chicken breast

cheese of choice

alfredo sauce

Italian seasoning

parmesan cheese

Combine the chicken with enough alfredo sauce to give it the consistency of chicken salad.
Spread it over the pita, sprinkle with cheeses and Italian seasoning.
Bake on a cookie sheet for 10-15 minutes at 400 degrees.

I make regular pizzas for my husband and kids. I am following the Trim Healthy Mama plan so this is what I make for me instead. It also makes a nice lunch when they are having something I cant have. I don't miss regular pizza at all! You can even make regular pizzas with the THM plan if you use a Joseph's pita instead of crust. But I never have liked pepperoni. If you are using THM this is an S meal.
Enjoy!!!!!

Make your own Greek yogurt at home!

Do you love Greek yogurt but the price keeps you from buying it? You can make it at home for much less! It is easy too, and if you also make your own yogurt at home its even cheaper!

Greek yogurt is simply regular yogurt that has been strained to remove the extra liquid whey. You can use any plain yogurt, any fat content to make it.

First place a colander over a bowl. Line it with something to put the yogurt in. I use a coffee filter inside my colander but you can use cheese cloth or a strong paper towel as well. Pour in your yogurt, but not too much that if overflows the filter.




Now just put it in your fridge for a few hours. The longer it strains the thicker it will be. I usually do this before I go to bed at night, and in the morning its ready to eat!



Look how much whey came out, amazing!



Now that's thick and creamy goodness right there...mmmm!




It costs me about $3.00 to make a gallon of yogurt in my crock pot. I would estimate you get about 1/2 gallon of Greek yogurt from that gallon of yogurt. Compare that to the price of Greek yogurt in a store, major savings!

Now just add your favorite toppings or use it in any recipe that calls for Greek yogurt, and enjoy!

Make Your Own Yogurt in a Crock Pot / Slow Cooker

There are many many blog posts about making your own yogurt at home with your crockpot.  I get asked a lot for the recipe and how I do it so I decided to make a tutorial to share. This is not the only way to do it, but it is what works best for me.

I promise this is easy! Don't be afraid!

Crock Pot / Slow Cooker Yogurt

Ingredients
 1 cup Dannon plain yogurt or a yogurt starter culture

1 gallon milk, can be any fat content
(I use skim milk because I am on the Trim Healthy Mama plan, but I make it with whole milk for my kids.)

Yes you can cut this recipe in half or even fourths if you do not need an entire gallon of yogurt.

Supplies needed

Large Crock Pot / Slow Cooker (5 quart or larger)

Candy thermometer (these cost about $5.00 and are available at most grocery stores)

Medium sized bowl

Rubber spatula

Container with lid for yogurt when its done (I use a gallon size ice cream bucket, but you can use multiple containers if you wish)

Small container with lid to keep your starter in (needs to hold 1 cup)

Spoon
Fork

IMPORTANT!
Pick a day when you can start this early in the morning. The process takes a few hours but most of that is just letting it sit so the live cultures can work. You can also start your yogurt in the evening and let it sit overnight.

Pour 1 gallon of milk into your crockpot, put on the lid and turn it on high. Set your timer or phone for 3 hours. If you go over 3 hours it will be fine, but you need at least that long to get it up to the right temperature to kill off any bad bacteria (180 degrees). You can use your candy thermometer to check the temperature if you want to, but I usually don't at this point. If I were using raw milk I definitely would though. 

By the way if you are short on time, this step can be done on the stove top. Use a heavy bottom pot and watch your milk carefully so it doesn't scorch. I have ruined a lot of yogurt this way because I'm so distractable, so using my crockpot saves me from myself!

The next step is to let your milk cool off to 120 degrees. I do this by filling my sink halfway with cold water and setting my crock inside. You can also just let it sit and cool, but that takes longer. 

A "skin" will form on the top of your milk as it cools. Use a fork to remove it, and feed it to your cat if you have one. My cats wait with baited breath for this treat! Sorry the picture is blurry. Its actually steamy. Condensation formed on my camera lens from the warm milk.

When your milk gets to 120 degrees, take it out of the water and put the crock back in its case. Remove 2 cups of the milk and place in a bowl along with the cup of Dannon plain yogurt or your starter culture. Stir it till its blended well, then add it back into your crock.

Now its time to incubate it and let those magical cultures do their work! Lay two large bath towels out on your table side by side and place the whole crockpot in the middle.

Wrap one edge of the towel over the long side. Then fold the other side over the top.

Fold up the ends and your crockpot now has a nice cozy cocoon around it to keep everything nice and warm. Now simply leave it alone for about 7 hours. I leave mine right on the dining room table, but if its in the way for you put it somewhere else. Just don't forget about it! (I would!) Better yet set an alarm on your phone or something to remind you to go get it later on this evening. 

 7 hours is just a suggested time, its what works for me. The longer it sits the tangier it gets because the lactose is eaten up by the bacteria. It would be of great benefit to a lactose sensitive person to let it sit longer. If your first batch is a little too tangy for your liking, next time try 6 hours instead.

Here is my yogurt 7 hours later. It is kinda lumpy at first.

Stir it up well and it gets creamier and thicker.

Take out a 1 cup portion and put it in a small container with a lid. This will be your starter for your next batch of yogurt. Pour the rest in another container or in serving size bowls if you wish. Scrape the edges with a rubber spatula to get it all out. Refrigerate overnight. In the morning it will be even thicker.

And that's it! That wasn't too hard was it? Now I have a whole gallon of yogurt for less than $4.00!


You can also turn your yogurt into Greek yogurt, its easy too!

Chicken Burritos

Chicken Burritos

Cooked chicken breasts, shredded with a fork

Homemade Taco and Burrito Seasoning Mix

Cheese, lettuce, tomato, black beans, avocado, whatever other toppings you like!

When split chicken breasts are on sale I stock up on them. In the morning Ill place 6-8 in a large pot and slowly simmer them most of the day. When they are good and tender I take them out with a slotted spoon and let them cool a few minutes. The meat should shred easily with a fork. Fill a skillet with as much meat as you need to feed your family. Actually make a little more, trust me the leftovers are awesome!

Add some of the seasoning mix and a little of the broth left in your cooking pot. Taste and see if it is enough, add as much as you like. If you like it really spicy you can add cayenne or other peppers. Let it simmer a bit till the liquid is absorbed.

Then place some on a warmed tortilla, or taco shell if you prefer. Add the toppings you like and you are done! Use the leftover chicken for other meals or freeze it for use later on. 

Enjoy!

Potato Corn Chowder

Potato Corn Chowder

Fill a pot with enough bite sized potato pieces to feed your family. At least one large potato per person, more if you want leftovers. Chop up an onion or two and add it to the pot. Cover with water and boil until the potatoes are tender. Do not overcook them or it will become too mushy, unless you like it that way. :)

Drain most of the water from the pot, add enough milk to cover the potatoes and return to the stove on low. Add a can or two of corn, depending on how much you like it. You can either add a can of cream of mushroom soup or just mushrooms if you are avoiding processed foods. 

Add some seasonings while the soup heats back up, like salt to taste, pepper to taste, and if you have chives on hand they taste really great as well. Some like to add celery seed or leaves. Just whatever your family likes.

The broth will thicken up as it reheats a bit. Mashing the potatoes a bit will also thicken it up. 

Top each bowl with some shredded cheese or French fried onions if desired.

Italian Tortellini Soup

Italian Tortellini Soup

1 tablespoon olive oil

1 onion, chopped

1 tablespoon minced garlic

4 cups vegetable broth or water

1 package cheese tortellini (8 ounces)

1 pint or can of diced tomatoes

1 package frozen spinach 

1 teaspoon Italian seasoning

salt to taste

This recipe can be doubled, tripled, etc.

Saute the onion and garlic in the olive oil till the onion is tender. Add the broth or water and bring to a boil. You may need more water. Add the tortellini and reduce the heat, let it simmer till done. Stir in the tomatoes, spinach, and Italian seasoning and salt if desired. As soon as the spinach is warmed it is ready to serve. 

I love this quick easy soup on cold nights when we are running late or need a quick meal.

Bean Burritos

Bean Burritos

6 cups cooked pinto beans

fresh or canned chopped tomatoes and liquid

homemade burrito seasoning mix

shredded cheese

whole wheat tortillas or tortilla chips

Optional toppings such as ...

lettuce

tomato

olives

sour cream

etc.

 Mash beans with a potato masher, or puree with a stick blender. Add the tomatoes and seasoning mix to taste. If you prefer not to add tomatoes be sure to add a little water so the mixture isn't too thick.

Heat slowly on low and stir often so the beans don't stick to the bottom of the pot.

Gently warm the tortillas in a skillet before filling with the bean mixture so they will fold easily and won't crack. Sprinkle with cheese and any other topping before you fold it up. 

Never folded a burrito? First fold up the bottom, then fold in the sides. Be careful not to overload with toppings or it will be hard to fold it well. 

Another alternative is to put everything on top of tortilla chips.

This is one of our favorite go-to meals on busy nights. Its quick, its cheap, you can make a little or a lot depending on how many kids are home. Leftovers are great too! You can freeze leftover beans and use them later if you like.

Homemade Taco and Burrito Seasoning Mix

Homemade Taco and Burrito Seasoning Mix

1 tablespoon chili powder
1 teaspoon cumin
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper

Add all ingredients to a mason jar or other jar with a tight fitting lid. Shake to combine. There is no set amount to add to a recipe, start with a tablespoon or so and then taste to see if it needs more. (It probably will.) Keep in a cool dry place.

I make a quart jar full of this at a time to have on hand whenever we need it. I like using it in our Bean Burritos!

I just tried this recipe when making Chicken Burritos and it was a HUGE hit with the family!

Vegetarian Chili

Vegetarian Chili

  1 large onion, chopped

2-3 tablespoons minced garlic

2 tablespoons olive oil

2 quarts canned tomatoes

4 cups cooked kidney beans

4 cups cooked pinto or black beans

(or 2 cups of each)

4 cups corn

2 cups brown rice

2 tablespoons chili powder

2 teaspoons cumin

salt and pepper to taste

In a large stockpot with a lid saute the garlic and onion in the olive oil for a few minutes. Add everything else along with enough water to cover everything plus a couple of inches. Bring to a boil, then reduce the heat to a simmer until the rice is thoroughly cooked. Usually about an hour. You may need to add more water, check your pot at least every 15 minutes. 

This chili is GREAT topped with shredded cheddar cheese! We sometimes make it thicker so we can scoop it up with tortilla chips.
Leftovers the next day are even better :)

ggg

Quick Vegetarian Lasagna

Quick Vegetarian Lasagna

2 boxes no cook lasagna noodles

2 jars spaghetti sauce

1 pound mozzarella cheese

2- 10 ounce containers ricotta or cottage cheese

fresh or frozen spinach, broccoli, zucchini (any combo you like)

Italian seasoning

fresh or powdered garlic

Spread a layer of sauce on the bottom 2 casserole dishes, then a layer of noodles. Then spread on some ricotta or cottage cheese. Add a layer of veggies. Continue adding in that order till the dish is full. Pour remaining sauce on top and sprinkle with garlic and Italian seasoning. Pour about 2 cups of water in the side of the dish. Cover with foil and bake at 350 degrees for an hour. 

Remove from the oven and poke the noodles to be sure they are done. If they aren't, bake a bit longer. If they are sprinkle with 1/2 pound mozzarella cheese per dish  and return to the oven for a few minutes until the cheese is melted. Do not re-cover with the foil. Sprinkle more Italian seasoning if you wish.

Let cool for at least 15 minutes before you cut it, trust me it makes it so much easier!

If you do not need 2 pans of lasagna freeze one to use later or cut this recipe in half. This is a favorite at church potlucks.

Impossible Coconut Pie

Impossible Coconut Pie

2 cups milk

1 cup sucanat (or sugar)

4 eggs

1/2 cup whole wheat flour

4 tablespoons butter

1 teaspoon vanilla

1/2 teaspoon salt

1 cup unsweetened shredded coconut

Combine everything but the coconut in a blender and blend for a few seconds. Scrape the sides if necessary then add the coconut and blend another few seconds. Pour in a greased deep dish pie plate and bake at 350 degrees for 50 minutes to an hour. Its done when a knife inserted in the middle comes out clean. Serve warm or refrigerate and serve it cold later.

This recipe makes one pie. Don't try to make two at a time, it doesn't get mixed well enough in the blender. I make one pie's worth at a time in the blender and bake them together. It forms its own crust while baking. Easy peasy right?

Whole Wheat Pancakes or Waffles

This is a make ahead mix you can keep handy in the freezer for a quicker morning breakfast or a camping trip. Believe it or not we have to make the whole 6 batches to feed our family on one morning. There may or may not be any leftovers depending on how hungry they are that day. One batch makes about 10 pancakes, and they are pretty light and fluffy for being whole wheat. We have had guests not know the difference!

Whole Wheat Pancakes or Waffles

6 cups whole wheat flour

5 tablespoons aluminum free baking powder

4 teaspoons salt

8 tablespoons sucanat (or sugar)

If you plan to use this recipe while camping and will not have fresh milk available, add enough powdered milk to the dry mix to equal 6 cups of milk and add water instead of milk when you prepare it.

Keep your mix stored in an airtight container or in the freezer if you use fresh ground flour to keep it from going rancid.

To make pancakes or waffles add...

1 cup of mix

1 cup milk (or water if you added powdered milk to the mix)

1 egg

1 tablespoon melted butter or coconut oil

Stir till moistened, the batter will puff up after a couple of minutes.

Keep in mind that if you used the powdered milk and water your mix will be runnier but it will still taste great!

Cook as usual on an iron skillet, griddle, or in a waffle iron.

We like to add blueberries or chocolate chips to the tops of the pancakes as they cook before they are flipped. Berries or bits of chopped fruit could be added to the batter if you like. 

Hope you enjoy our recipe!

Try out our homemade syrup recipe too! Easy peasy and so cheap!

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Homemade Syrup for Pancakes and Waffles

Ever wonder how hard it could be to make syrup? I did after realizing all the awful ingredients that commercial syrups contain, plus the price is outrageous! I searched old cookbooks and tweaked a little and came up with this one, hope you love it as much as we do!

Homemade Syrup

2 cups sucanat (or sugar)

3/4 cup water

1/2 teaspoon maple flavoring (vanilla works too)

Combine everything in a saucepan and heat on low until the sugar is all melted. At this point the syrup will be thin but tastes good. If you like your syrup thicker and un-warmed, make it in advance and store it in the fridge in a canning jar or other glass jar with a lid. I usually make a double batch and it fits nicely in a quart jar.

Wasn't that easy? Now you never need to buy syrup and wonder whats in it again :)

Try our recipe for Whole Wheat Pancakes or Waffles to go with your syrup!

Bean Casserole

 Bean Casserole

 3 cans of different kinds of beans that you like

1 onion, chopped

1 tablespoon olive oil

1 teaspoon salt*

3/4 cup sucanat or brown sugar

1/2 cup ketchup

1 teaspoon mustard

In a dutch oven saute the onion  in the oil. You can also use dehydrated onion with great results. Add the beans and all the other ingredients and stir. If the mixture is very thick add some water so it is the consistency of soup. 

Bake for an hour at 350 degrees OR heat on the stovetop until thick and thoroughly heated.

The picture above has pinto, kidney, garbanzo, great northern, and black beans. Use any combination of beans that you like. Double or triple the recipe as needed. 

You can also add meat to this recipe if you like, such as cooked ground beef or sliced polish sausage.

We like sprinkling shredded cheddar cheese on top of our bowls!

*If you use store bought canned beans you may not need to add any more salt. Taste first!

Oatmeal Muffins (With fruit or without)

Oatmeal Muffins

1 cup old fashioned oatmeal

1 cup sour milk*

1 cup whole white wheat flour

3/4 cup sucanat (or brown sugar)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg, beaten

1/4 cup butter, melted

You can also add a cup of fruit, such as blueberries.

The muffins above are blueberry.

*To sour milk, put 1 tablespoon white vinegar in a one cup measuring cup. Add enough milk to fill the cup. Let sit 5 minutes, then combine the oats and the milk. Let this mixture soak while you combine the dry ingredients and melt the butter. Stir the beaten egg and butter into the oat mixture. Then add the dry ingredients all at once and stir just until moistened. Fold in the fruit.

Fill well greased muffin tins 3/4 full. Bake at 400 degrees for 15-20 minutes.

Makes 1 dozen. You can double, triple, quadruple the recipe just fine, we do it all the time.

I use less butter when multiplying the recipe. 

Other fruits we have tried adding are chopped peaches, apples, rhubarb, mashed banana, raspberries, blackberries, fruit cocktail, etc. Be creative!

Whole Wheat Chocolate Chip Cookies

Whole Wheat Chocolate Chip Cookies

2 and 1/4 cups whole white wheat flour

1 teaspoon salt

a teaspoon baking soda

3/4 cup sucanat (or brown sugar)

3/4 cup sugar 

1 cup butter (leave out to soften overnight)

1 teaspoon vanilla

2 eggs

1 package chocolate chips of your choice

1 cup chopped nuts (optional)

Preheat oven to 375 degrees.

Combine the sugars, butter and vanilla and beat until creamy. Add the eggs and beat again. Add the dry ingredients and mix well. Stir in the chocolate chips and nuts if using them. Drop spoonfulls of batter onto an ungreased cookie sheet. I use parchment paper so there is less mess to clean up afterwards. I space them out and bake a dozen at a time. Bake 8-12 minutes, depending on how you like them. Bake less for soft chewy cookies, longer for crunchy ones.  This recipe made about 4 dozen cookies.

I prefer crunchy cookies myself, so these cookies were just the right texture I was wanting. They do not puff up, as you can see they are flat. Adding more flour may help, or using a bit less butter. Adjust the recipe to suit your own tastes. No one could tell there were made from whole wheat though, they were devoured quickly! I made a double batch when I made these.

Black Bean, Tomato, and Avocado Wraps

Black Bean, Tomato, and Avocado Wraps

2 cups cooked black beans

1 fresh tomato, chopped

1 ripe avocado, chopped

1 teaspoon ground cumin

1/2 to 1 teaspoon garlic powder, or use fresh

salt and pepper to taste

1 teaspoon onion powder, or use fresh

shredded cheese of your choice

Rinse the black beans thoroughly and let drain for a few minutes. Meanwhile chop up the tomato and avocado. Add seasonings and stir gently. Add the black beans. Let sit a few minutes so the flavors can blend. You can make this ahead and refrigerate if you prefer your wraps to be cold.

To make a wrap....

Heat an iron skillet on low for a few minutes. Warm a flour tortilla on both sides, then add a few spoonfuls of the bean mixture, sprinkle with cheese and then wrap like a burrito.

This makes a quick lunch or dinner, also great for meals on the go!

Makes 4 wraps, double or triple the recipe as needed.

We don't always have avocado on hand, they are just as yummy without them.

Once we didn't have tomatoes so we used sweet potatoes instead. I left out the seasonings, they were actually pretty great! The kids ate them up!

Make Ahead Cornbread Mix

Make Ahead Cornbread Mix

Ingredients for each bag...

2 cups corn meal
1 cup whole wheat flour
1 and 1/2 teaspoon salt
1 tablespoon aluminum free baking powder
1 tablespoon sucanat or sugar

Layer these ingredients in a zip top baggie. You can use a regular or freezer bag. I like to make my mixes assembly line style.

To use the mix add....

 2 cups milk

2 eggs (beaten)

2 tablespoons melted coconut oil or butter

Stir until moistened, do not over mix. 

Our family prefers the cornbread to made like pancakes. I make them on a hot griddle or iron skillet. Makes 15-20 corn cakes depending on how big you make them.

I store my mixes in the freezer because we grind our cornmeal and flour fresh, and don't want it to go rancid. If you use store bought  items you could also keep the mix in canning jars on the shelf. I dont recommend storing them in just a baggie on the shelf, bugs will invade!

Hot Cocoa Mix

Hot Cocoa Mix

2 cups powdered milk

1 cup sugar

1/2 cup cocoa powder

Mix well and store in a cool dry place.

To use, add 3 tablespoons to a mug of hot water and stir.

Add a marshmallow or candy cane if desired. 

This mix makes great gifts! Buy inexpensive mugs or recycle ones you already have. Fill a baggie with mix and put inside the mug. Tie on a pretty ribbon. Instant gift that most everyone will enjoy. You can include the recipe so they can make more too.

Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal

7 cups water

5 cups old fashioned oatmeal

dash of salt if desired

1-1/2 cups pumpkin puree or 1 regular size can

3/4 cup sucanat or sugar

2 teaspoons pumpkin pie spice

extra cinnamon if you like it a lot

milk (optional)

Bring the water to a boil and add the oatmeal slowly, stirring as you add it. Reduce heat to a simmer and let the oatmeal cook for 3 minutes or until it is thick. Remove from heat and add the pumpkin puree. Stir until well blended. Add the sucanat and stir well. Add the pumpkin pie spice and extra cinnamon if desired. Taste it first. Add  milk if desired to make it creamier, or eat it as is. 

Makes 7 cereal bowl size servings.

Enjoy!