IQ Test

Recently we unexpectedly got a refund and so we had a little extra "mad money". Chris, the amazing husband that he is, sent me out to spend the evening by myself while he took care of the kids. Here's what I bought with my part of the money. It's kind of like the SAT tests where you have to figure out which one doesn't fit:

a. Mini-muffin pan

b. Cutting board

c. Cookbook

d. Black purse

e. Spring form pan

Oooh, tough one. :) I'm so thankful for a caring husband and unexpected blessings.

Taco Soup - FMA

Recipe from Jessica Moody

1 pound ground beef (browned and drained)

2 cans black beans, drained

1 can whole corn, drained

1 can diced tomatoes or Rotel

1 1/2 packages taco seasoning

1 can water

Simmer all ingredients on stove top or crockpot. Serve over rice (or mac & cheese is a favorite of the girls). Garnish with cheese and/or sour cream.

If freezing, combine all ingredients in a Ziploc or freezer container. When ready to eat simply thaw and heat through.

Gardening Woes

Every garden has problems. Some are bigger than others. This year my problems were three-fold.

Problem #1 - Squash bugs! They suck the life out of everything!! One day I had enough and waged war. Any leaf that had a squash bug egg was smashed underfoot. If I could snip the bugs in two with my scissors I would and those that were too fast I brushed into this "Justice Bucket" which held soapy water. Many leaves had dozens of squash bug babies on them and I just threw

the whole leaf in. Hundreds of squash bugs died this day - sadly, not before many of my plants fell to this foe.

Problem #2 - Squash vine borer! They rank number two on my list because of their swift devastation. This was a healthy, thriving, zucchini machine just a few days before this picture. One day I came out and thought that the plant was looking a little withered. The second day half the plant was laying down. By the fourth day it was completely flattened save for one lone flower. Then nothing.

Problem #3 - Some type of mildew. I never did figure out what fungus or mildew attacked my cucumbers. We went from getting approximately 4 cucumbers a day to one or two odd shaped ones a week. A few of them are still producing so I can't bring myself to cut them all the way down but you can see that the bottom 3 feet of the vine has nary a leaf on it. The poor, naked cucumbers stand in stark contrast to the lush tomatoes, peppers, and basil in the other squares. Thank goodness for them!

One high point in my garden actually came from a tragedy. The brown sticks come up from this tomato plant were branches on a beautiful cherry tree earlier this spring. It actually got too much water and drowned (who knew!) and was a skeleton in the corner of our yard.

When one of our tomato plants broke in two early in the summer I rooted the top half in water for a few days and eventually planted it next to this tree. I tied string from the ground to the top of the branches to give the tomato plant something to wrap around and now the plant is about four feet tall. Eventually it will be as high as the dead branches. I call it "Gardener's Kudzu" because it is taking over the tree and giving it the appearance of being alive.

Low Carb Diet

Chris and I decided to lose a few pounds. In order to do it quicker, exercising doesn't seem to be doing as fast as I would have hoped, we are doing the low carb diet for a month. The first two weeks we are going to stick strictly to it and the second two weeks we will start adding some healthy carbs in. I've done this diet before and went back to carbs, unfortunately I eat a ton of carbs. I hope this will reset our eating and get back to a healthy portion of carbs and sugars. (Time to take the pie and cookie books back to the library. *sniff, sniff*)

Here's my menu for the week:

Southwest Cobb Salad

Bruschetta Chicken w/ steamed veggies and glazed carrots

Grilled Orange Chicken w/ Creamy Pico de Gallo Bean salad

Atkins approved quesadillas

Meatloaf w/ "Mashed Potato" Cauliflower and Greek salad

Italian Frittata and smoothies

We'll see how it goes! If anyone else has had success on a low carb diet and would like to share recipes or hints I'd love to hear them!

Sweet Soy Marinated Chicken - FMA

from Two-Week Entree Plan A

2 1/2 lb boneless, skinless chicken pieces (breast and/or thighs)

Marinade:

1 cup honey

3/4 cup soy sauce

2 Tablespoons crushed garlic

1 teaspoon ground ginger

To prepare: Warm marinade ingredients together until honey is melted. Pour over chicken in freezer bags, label and freeze.

To cook: Thaw. Pour into baking dish, cover with foil, and bake for 30 minutes at 350 F (180 C). Uncover, turn chicken, and bake an additional 30 minutes. Serve over rice.

Makes 4 servings.

Chicken and Broccoli Bake - FMA

Recipe for three entrees; 4-6 servings each!

6 lbs boneless, skinless chicken breasts

1 stick of butter

1 lb fresh mushroom, sliced

3/4 cup flour

1 Tablespoon chicken bouillon granules

1 Tablespoon curry powder

1/4 teaspoon pepper

2 cups water

4 cups milk

2 Tablespoons lemon juice

6 cups broccoli pieces (about 1 1/4 lbs), washed

6 cups shredded cheddar cheese (about 1 1/2 lbs)*

1 1/2 cups dry bread crumbs

To prepare:

- Cut chicken into bite-size pieces and cook in a large skillet over medium heat until no longer pink, about 30 minutes. Remove from heat and cool. Divide chicken into three 1-gallon freezer bags.

- While chicken cools, melt butter in a separate saucepan. Add mushrooms and saute until softened, about 5 minutes. Add flour and stir. Mixture will be lumpy. Continue stirring for 2 minutes. Add bouillon, curry powder, and pepper; stir. Gradually add water and milk; stir constantly until sauce thickens. About 10 minutes. Whisk to make a smooth sauce. Add lemon juice after sauce has thickened. Cool sauce.

- Divide cooled sauce evenly over the chicken. Measure 2 cups of broccoli pieces into each bag of chicken and sauce. Seal bags.

- Measure 2 cups cheese and 1/2 cup bread crumbs into each of the three 1-quart freezer bags. Seal bags. Freeze sets together (and, as always, mark on them what they are).

To cook: Completely thaw in refrigerator. Preheat oven to 350 F (180 C). Place chicken/broccoli mixture in an ungreased baking dish and sprinkle with cheese and breadcrumbs. Bake uncovered for 35-40 minutes or until the sauce is bubbling and cheese is melted.

* Use whichever cheese you prefer or have available to you.

Chicken and Mushroom a la Crockpot #2

This is not actually for freezer meals and I'm not sure you can readily get evaporated milk overseas but it's very similar to Chicken and Mushroom FMA #1 and I enjoy the added flavor of the green onions. I thought I'd throw it in, no extra charge. :)

6 chicken breast halves (about 3 3/4 lb. total)
1 1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1 3/4 tsp. chicken bouillon granules
1 1/2 c. sliced mushrooms
1/2 c. sliced green onions
1/2 c. dry white wine or vermouth
1 can (5 oz.) evaporated milk
5 tsp. cornstarch
Minced fresh parsley

1. Remove skin from chicken; rinse and pat dry.
2. In a small bowl, mix salt, pepper and paprika. Rub into surface of chicken, using all of the mixture.
3. In a slow cooker, alternate layers of chicken, bouillon granules, mushrooms and green onions. Pour wine slowly over top. DO NOT STIR..
4. Cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours or until chicken is tender, but not falling off bone, basting once if time allows.
5. With a slotted spoon, remove chicken and vegetables to a serving platter. Cover with foil and keep warm.
6. In a small sauce pan, stir evaporated milk and cornstarch until smooth. Gradually stir in 2 cups of the cooking liquid. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened.
7. Spoon some of the sauce over chicken and garnish with parsley. Serve remaining sauce separately. Serve with steamed rice.

Chicken and Mushroom a la Crockpot #1 - FMA

1 (10.75 ounce) can condensed cream of mushroom soup

1 teaspoon dried minced onion

1 teaspoon dried parsley

1/4 cup white wine

1/4 teaspoon garlic powder

1 tablespoon milk

1 (4 ounce) can mushroom pieces, drained

salt and pepper to taste

4 boneless, skinless chicken breast halves

To prepare: In a Ziploc bag, mix together all ingredients except chicken. Place chicken in bag uncooked, freeze.

To cook: Thaw. Empty contents of bag in a Crockpot.

Cook on Low setting for 5 to 6 hours, or on High setting for 3 to 4 hours. Serve over rice or noodles.

Chicken and Rice Cacciatore - FMA

4 chicken breasts, cut in 1-inch cubes

1/2 cup chopped onion

2 Tablespoon vegetable oil

2 cups spaghetti sauce

1 1/2 cup water

1 green pepper, cut into strips

1/2 teaspoon oregano

1/2 t basil

1 1/2 cup instant rice, uncooked*

To prepare: Cook chicken and onion in oil until browned. Add spaghetti sauce and next four ingredients; stir well. Bring mixture to boil, stir in rice. Cover, remove from heat and let stand 5 minutes or until liquid is absorbed and rice is tender. Serve immediately or cool and place in freezer.

To serve: Thaw and reheat.

* If you do not have instant rice you can use precooked regular rice. If you do this, however, you will omit the water.

Ravioli w/ Balsamic Brown Butter - FMA

from Food Network

18-20 oz Ravioli (cheese, mushroom, or squash)

6 Tablespoons unsalted butter

2 Tablespoons balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

1/3 cup toasted chopped walnuts or almonds

1/4 cup parmesan

Bring a large pot of salted water to boil. Add ravioli and cook until tender but still firm to the bite. Drain and put on a serving platter. Meanwhile in a saucepan, cook butter over medium heat. When butter foams then begins to brown (3 minutes) turn off heat. Cool for 1 minute. Stir in balsamic vinegar, salt and pepper.

Transfer ravioli to butter mixture. Sprinkle nuts and parmesan over top. Serve immediately.

Okay, this isn't a true freezer meal but since the ravioli is often frozen and the cooking is minimal I put it in this category. In Turkey you can substitute "manti" for ravioli.

Substitutions for Freezer Meals Abroad

Sour cream - Most countries that do not have sour cream have a plain yogurt that can be substituted. In Turkey, 1 teaspoon vinegar mixed with 1 box dairy Krem Santi makes a great sour cream substitute.

Condensed soup - "For recipes calling for Condensed Soups you can use dry cream soup packages instead. (i.e. Knorr, Piyale) Just mix half the amount of liquid the soup mix requires and stir over medium high heat until the soup becomes very thick. Most packets of cream soup in Turkey call for a liter of water or milk, so instead use half a liter or about 2 cups liquid." From Turkiye'de Yemek Yapalim, a cookbook compiled by some dear friends.

Rubbed Sage - In Turkey, "Take Adacayi Tea bags, cut open. Empty bags and use contents for rubbed sage." From Turkiye'de Yemek Yapalim.

Double Cheese Turkey Tetrazzini - FMA

1 can cream of mushroom soup +

1 can cream of chicken soup +

1 cup turkey or chicken broth

2 cup shredded American cheese*

4 cups diced, cooked turkey or chicken

12 oz spaghetti, cooked and drained

4 oz can sliced mushrooms, drained

1/2 cup grated Parmesan cheese *

Paprika

To prepare: Combine soup and broth; stir in cheese, turkey, spaghetti, and mushrooms, mixing well. Pour into a greased 12 x 7 baking pan and freeze. (This makes a lot of food. If you have a smaller family you may want to freeze in two containers.)

To cook: Thaw and bake at 350 F (176 C) for 45 minutes.

* Any cheese can be used.

+ See FMA substitutions for recipe

Beef and Broccoli Calzone - FMA

1 lb ground beef, browned and drained

10 oz package chopped broccoli

1 cup shredded mozzarella cheese

1/2 cup chopped onion

3/4 cup sour cream+

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/2 teaspoon Italian seasoning

1 loaf frozen bread dough, thawed

To prepare: Combine ground beef and other ingredients (except bread dough) in a bowl. Roll bread dough to a 9x 13 rectangle. (I usually cut mine in half and make two smaller calzones.) Spoon filling onto one side of the dough, leaving a borer of dough on three sides. Fold over bare side of dough and pinch ends together. Spray with cooking oil or brush with butter and sprinkle corn meal (if you have it). Wrap in plastic wrap. Wrap again in tin foil and freeze.

To cook: Thaw overnight in refrigerator. Unwrap calzone and place on cookie sheet. Loosely cover with plastic wrap to prevent drying. Allow to rise, but not double. Cook 20-30 minutes in a 350 F (176 C) oven until golden. Slice and serve.

+See FMA substitutions for recipe.

Joes To Go - FMA

from Once-A-Month Cooking

1 lb lean ground beef

3/4 cup finely chopped onion

1 1/4 teaspoon garlic salt

1/8 teaspoon pepper

1/2 cup chile sauce*

1/4 cup light brown sugar

1 Tablespoon white vinegar

1 Tablespoon prepared mustard

1 (8 oz) can tomato sauce

6 hamburger buns

In a large skillet, cook and stir ground beef and onion until beef is brown; drain. Add garlic salt, pepper, chile sauce, brown sugar, white vinegar, mustard, and tomato sauce. Bring to a boil; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Cool and freeze. Keep with hamburger buns.

To serve: Thaw hamburger sauce and buns. Heat sauce until bubbly and serve over warmed buns. Makes enough for 6 buns.

* Chile sauce substitute found here: http://www.recipezaar.com/Chili-Sauce-Substitute-52689

Grilled Orange Chicken - FMA

from Allrecipes.com

1/2 cup orange marmalade

1/4 cup balsamic vinegar

2 Tablespoons olive oil

1 teaspoon rubbed sage

2 Tablespoons chopped fresh chives

3 lb chicken, cut into pieces

1/2 teaspoon garlic salt

1/4 teaspoon pepper

To prepare: Place chicken in a large Ziploc bag. In a separate bag, combine remaining ingredients to form a glaze. Freeze both bags.

To cook: Thaw both bags. Cook glaze in a saucepan for 2 minutes, remove 1/3 of the sauce to serve with the chicken later on.

- Season chicken with garlic salt and pepper. Grill chicken according to your grill-type, brushing on glaze towards the end. Serve with reserved glaze.

- You can also bake this at 350 F (176 C). Brush on 1/3 glaze and bake for 30 minutes. Turn chicken over, brush with remaining 1/3 mixture and bake for an additional 10-15 minutes or until chicken is no longer pink and juices run clear.

White Chicken Chili - FMA

from Bush's Northern Beans

3 Tablespoons olive oil

1 medium onion, finely chopped

1 (4 oz) can chopped green chilies, drained

3 Tablespoons flour

2 teaspoons ground cumin

2 (15 oz) Bush's Northern (or Navy) beans

14 oz can chicken broth (I use bouillon cube)

1 1/2 cups cooked chopped chicken

~~~~

Additionally I add chili powder, dried oregano, lime juice, and garlic salt. But this is not part of the original recipe.

To prepare: In a large skillet, cook onion in oil for four minutes or until transparent. Add chilies, flour and cumin; cook and stir for two minutes. Add beans and broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.

- You can eat this as is or let it cool and freeze in desired container.

To serve: Reheat and serve. Garnish with desired toppings. Suggestions: Monterey Jack cheese, sour cream, and salsa.

Baked Honey-Mustard Chicken - FMA

4-6 boneless chicken breasts

1/2 cup honey

1/2 cup prepared mustard

1 teaspoon dried basil

1 teaspoon paprika

1/2 teaspoon dried parsley

To prepare: Place chicken in a large Ziploc bag. In a separate bag, combine remaining ingredients. Freeze both bags.

To cook: Preheat oven to 350 F (176 C).

- Sprinkle thawed chicken with salt and pepper and place in a greased 9x13 dish. Pour half of the sauce over the chicken and brush to cover.

- Bake in oven 30 minutes. Turn chicken over and brush with remaining sauce. Bake for an additional 10-15 minutes or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Salsa Chicken - FMA

first cooked for me by Jennifer Norman

3-4 boneless chicken breasts

1 jar salsa*

To prepare: Combine in Ziploc bag and freeze.

To cook: Thaw. Place ingredients in crockpot. Cook on high 4 hours. Using tongs, shred chicken. Can serve with sour cream, cheese, or your favorite taco toppings. You can serve in a flour tortilla or over rice.

*Different salsas can be used to make different flavored meals. We've used black bean and corn salsa one night and mango pineapple salsa another. With this said, I know many countries don't have pre-made salsa but you most likely have most of the ingredients for it: tomatoes, onion, peppers, garlic, cumin, and maybe even cilantro

Freezer Meals Abroad

I have many friends not living in America that I thought my enjoy some freezable recipes. The recipes I am going to post are not original to me and when possible I will give credit where credit is do. I chose recipes in which the ingredients can be found (or easily substituted) in Turkey, my only reference point for living overseas.

Most of these recipes can be frozen in Ziploc-type freezer bags or plastic storage containers. I prefer bags as they can be condensed well and not take up much freezer space. I know these may be hard to come by for some overseas friends but I'm sure you can come up with something to use. You can feel free to leave comments for others so they can hear what you are using.

Tip of the Day

Word to the wise!! Do not wear a bright yellow shirt early in the morning when bees are busy pollinating flowers! Yikes!