Apple Carrot Muffins

This is actually a variation of a recipe for cranberry apple muffins that I found around Christmas time. Although I thoroughly enjoy this with cranberries, The Monkey does not. She'd pick around the cranberries every time. So, I upped the shredded carrot and dropped the cranberries for her. I also added in the milled flax seed and decreased the amount of oil in the recipe. I also like this recipe because volume-wise 50% of it is either fruit or vegetable. Then I use whole wheat flour, so I can feel good giving it to my kids in spite of the extra sugar that comes with muffins. This makes about 2 dozen muffins, so generally I either half the recipe or share with someone else.


Apple Carrot Muffins

2 c. shredded peeled apples (if you're in a hurry, you can substitute 1 3/4 c. applesauce)
1 1/3 c. sugar
2 c. shredded carrots (OR 1 c. shredded carrots and 1 c. chopped cranberries)
2 egg, lighly beaten
6 Tbsp olive oil or canola oil
1/2 c. milled flax seed
2 c. flour
3 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground coriander
1/2 tsp salt

In a bowl,combine apples and sugar; let stand for 10 minutes. (If using applesauce, no need to let stand.) Add carrots, eggs, and oil. Mix well. Combine dry ingredients and stir into apple mixture until just moistened. Fill muffin cups and bake 375 degrees for 25-30 minutesm or until a toothpick comes out clean. Cool for 5 minutes in pan, then remove to wire rack.

Chicken Noodle Soup

After all my recent tasty-but-not-that-good-for-you recipe posts, I decided it was high time I got back to the good old basic foods. Tonight for dinner we had some homemade chicken noodle soup with broccoli. (I have also made this with peas or diced carrot if preferred.) This recipe makes about 4 servings, so double it if you're making a large pot.

Chicken Noodle Soup

1/2 medium onion

2-3 stalks celery

2 cloves garlic, minced

1 large chicken breast

6 oz wide egg noodles

2 Tbsp corn starch

1 1/2 tsp chicken bullion

Sprinkling of crushed bay leaves

Salt/pepper to taste

1 c. chopped fresh broccoli florets

2 Tbsp grated parmesan cheese (optional)

Fill a large saucepan about half full of water (about a quart). Cut onion and celery into large chunks and add to pot with the chicken. Add garlic and simmer over medium-high heat for about 15-20 minutes until the chicken is cooked through. Remove the chicken and set aside. With a slotted spoon, remove the celery and onionfrom the water and discard. Chop or shred the chicken and return to saucepan. Add additional water until the saucepan is half full again. Add egg noodles and return to medium-high heat. Mix corn starch with a little cold water and stir until smooth. Add to pot with crushed bay leaves and salt/pepper and gently boil for about 5 minutes. Add broccoli and continue cooking until noodles and broccoli are done (about 10 minutes). Turn off heat and add grated parmesan cheese. Mix well and serve.

Best Homemade Bread

This is another one of those oh-so-fabulous recipes given to me by Melissa Coombs (modified a little by me). I use this for everything from rolls to loaves to Sunday morning cinnamon rolls. I will list the recipe here in 2 quantities: the full recipe which makes the equivalent of 3 loaves of bread, and 1/3 recipe that is good for when you've got to make just one thing and don't want to have to bake the leftover dough. I'm sure you could adapt it to a bread maker, but I've just never gotten technology-savvy enough with one of those to make it work right. What I like best about this recipe is that it requires very little kneading. Instead, you use a mixer early on in the recipe for about 4-5 minutes.

Best Homemade Bread (full recipe)

3 c. warm water
1/3 c. honey
1 Tbsp yeast (to decrease rising time, increase to 2 Tbsp)
1 Tbsp salt
1/4 c. oil
1/2 c. applesauce
8-9 c. whole wheat flour, white flour, or combination (I usually use about 6 c. wheat flour and 2-3 c. white)

In a large bowl, combine warm water, honey, and yeast. Stir slightly to dissolve honey and yeast, then let sit for 5-10 minutes while yeast "foams". Add salt, oil, applesauce, and 4 cups flour. With an electric mixer, beat 4-5 minutes. Add 2 more cups flour and mix well with a spoon. Add 2 more cups of flour (if adding white flour, this is when I do it) and mix well. On a lightly floured surface, knead in another 1/2 to 1 cup of flour (or less) until dough no longer sticks to your hands. Place dough in a lightly oiled bowl, turning once to coat both sides. Cover and let rise until double. Punch down and divide into thirds. Shape into loaves or rolls, and let rise until double in the pans. Bake 35 minutes at 350 degrees for loaves, or 15-20 minutes at 400 degrees for rolls.


Best Homemade Bread (1/3 recipe)

1 c. warm water
2 Tbsp honey
1-2 tsp yeast
1 tsp salt
4 tsp oil
3 Tbsp applesauce
2-3 c. flour

Follow same directions as above.

Stovetop Mac & Cheese

This is another one of those recipes that really isn't low-fat or low-calorie, but sometimes you just need to make it as a side dish with an otherwise healthy meal. Sometimes I'll toss in some cooked peas or chopped broccoli with it just to make me feel better about serving it, but Horse Lover and The Monkey love it best veggie-free.


Stovetop Mac & Cheese

12-14 oz. small pasta noodles (my favorite is rotini or shells)
1 Tbsp butter or margerine
1/2 c. milk
2 c. shredded sharp cheddar
1/3 c. light sour cream
Salt/pepper to taste
1 tsp dried dill weed (optional)

Cook pasta on stovetop according to directions on box.











Drain and immediately return to hot pot. Over medium heat, add butter and milk and stir until butter is melted.










Add shredded cheese and stir until cheese is starting to melt.










Mixture will look slightly clumpy at this point, but don't worry - the sour cream will smooth it all out!











Add sour cream and still until well combined.










Season with salt/pepper and dill weed if desired. If too thick, add a little more milk or sour cream until the consistency is as you like it. Serve and enjoy!










Tip: If adding peas or broccoli, you may want to add a little more cheese to make sure there's enough cheesiness for both noodles and veggies.

Kathleen's Meatballs

This recipe was given to me by a friend years ago, and I'm ashamed to say that I just now finally tried it. We like to put meatballs in our spaghetti sauce instead of using ground meat because Horse Lover and The Monkey don't like the meat. This way, The Honey and I can enjoy the meatballs and the kids just get the pasta and sauce without wasting so much food. They were super easy to make and very yummy!

Kathleens Meatballs

1 lb lean ground beef
3/4 c. oatmeal
2 eggs, lightly beaten
2 tsp salt
1 tsp basil
1 tsp oregano
1/4 c. dried minced onion or 1/2 medium onion, finely chopped

Mix all ingredients in a medium mixing bowl with your hands. Roll into meatballs and place on a large cookie sheet covered with foil. Bake at 350 degrees for 20 to 30 minutes, until center is no longer pink. Let cool 10 minutes, then remove from foil carefully. Makes about 24 1-inch meatballs.