Writing about my fitness and weight loss journey with some fun recipes thrown in, along with finding myself and a little about life thrown in.
Memories of Mom Monday, Jan. 23rd
As I am fairly new to the bulk meal prepping bandwagon, I can definitely understand why the books I read said to write down your plan. I was reminded this weekend of my Mom's meal plans. She was amazing when I was younger about fixing something for us that while it may have been the same base to it. For example, I recall her making pinto beans and cornbread. Then the pinto beans may be had as leftovers or she would make chili beans. We would use the chili beans to make Frito Pie or put the chili on baked potatoes. I wish I had the ability to think of things that way. Honestly, I could have beans and cornbread (especially Mom's special cornbread) for days and not get bored. But my family is not entirely in agreement there. I recall my Mom's special cornbread was posted in a PTA cookbook when I was in 2nd grade. I know things like that seem to have gone by the wayside since the internet and Pinterest have made it so easy to search for recipes. Although, admittedly it is one of those things that I love collecting when I can find them. One of the things that I took pleasure in, while my Mom wasn't always a big "follow the recipe" kind of gal, she threw in what she thought would sound good. One of the things that I asked my Mom for years ago was her recipe for meatloaf and she sent it to me via email. I still have a copy of that in my recipe book. It makes me smile when I look at it. However, I have since made it my own. I substitute the "sleeve of saltines" with panko and ketchup with tomato sauce. Although some things that Mom made, I enjoy just the way she made them, like her Goulash. My daughter is definitely in agreement there. What about you, do you have "family recipes" that you have made your own? Do you think of loved ones that have passed when you make them?
From my 1914 Recipe book: This recipe is handwritten. Although, not all of the recipes are and it appears that some are from a later time period (1934, specifically) and are cut from the newspaper. As I began to type out this recipe, I realized that she only listed the ingredients, nothing more. No instructions on how to combine or what temperature to bake it on and for how long. So, I winged it. Peanut Butter Bread 2 cups Flour 1 teaspoon Baking Powder 1 teaspoon Salt 1/2 cup Sugar (or less) 1/2 cup Peanut Butter 2 Large Eggs Milk to make stiff batter (about 1/2 cup) Directions: 1. Preheat oven 350 degrees. 2. Grease loaf pan and set aside. 3. Combine Dry ingredients (flour, baking powder salt, sugar). 4. Beat your eggs and add them to your dry ingredients. 5. Add your peanut butter. 6. Mix together. 7. Then add your milk approximately 1 tablespoon at a time until you get a stiff batter. 8.
Happy Wednesday friends! We tried a new recipe a few weeks ago and liked it enough to add it to our meal planning rotation. I wanted to share it with you. Sometimes we have to tweak things to make it a little more WW friendly. 2 oz/2 Tbsp of KerryGold Butter 4 Pepperoncinis peppers with about a Tbsp of the juice 1 oz of McCormick's ranch dressing seasoning 1 packet Chicken gravy mix packet 2 pounds boneless skinless chicken breast 1/2 cup water 1. Place all the ingredient in your slow cooker 2. Cook on low for 8 hours. 3. Remove and shred chicken. We had it with some steamed broccoli and mashed potatoes made with Fat Free Greek Yogurt. We all enjoyed this greatly and ate leftovers until they were gone! I hope you enjoy as much as we did! I used this recipe as my guide . This can be done in the InstantPot as well, but we've done it in the Crock-Pot. Although she says it isn't necessary to add the water, because I didn't add all the juice, I added the water.
A big THANK YOU to Kim over at A Girl and Her Phone for putting together this collaboration! This time we are doing our favorite Instant Pot recipe. I will be honest and say that I have not made Fried Rice in the Instant Pot before but it is a family favorite! I used this Easy Instant Pot Hibachi Fried Rice as my guide. We had brown basmati rice that had already been cooked that I needed to use, as well as some shredded chicken that I had on hand. Also, I used the veggies from a Stir Fry Teriyaki Kit but not the sauce. This was definitely a good choice for my crew! Looking forward to making this again! Here's how I modified the recipe to make it work for me: Sesame oil - 1Tbsp Bragg Organic coconut liquid aminos - 3 Tbsp Unsalted butter - 1Tbsp Egg(s) - 4item(s) Stir fry vegetables without sauce - 9 cup(s) Cooked brown rice - 4 cup(s) Cooked skinless boneless chicken breast(s) - 8oz I added the sesame oil, cooked down the onions and veggies. Then added the butter an