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?
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
SLOW COOKER CRACK POTATO SOUP Serves 8 Equipment: 6-qt Slow Cooker Ingredients: 1 (30 to 32-oz) bag frozen diced hash browns 3 (14.5-oz) cans chicken broth 1 (10.75-oz) can Campbell's 98% fat free cream of chicken soup 1 (1-oz) package Ranch Salad Dressing mix 1 package (2.8 oz.) of Simple Truth bacon pieces 1 cups Velveeta 1 (12-oz) package whipped cream cheese Instructions: Combine hash browns, chicken broth, cream of chicken soup, Ranch dressing mix, and bacon in a 6-quart slow cooker. Cover and cook on LOW for 8 hours. 15 minutes before serving, stir in cheddar cheese and cream cheese until melted. Use a whisk to get cream cheese incorporated into soup. Here's the link for the original recipe: https://www.plainchicken.com/slow-cooker-crack-potato-soup/ The link to the WW recipe: https://cmx.weightwatchers.com/details/MEMBERRECIPE:63444883a5435c5137cdf3c1
This recipe was my Mom's recipe that she submitted to the PTA years ago when I was in elementary school. The recipe books were mimeographed and stapled together. Hungry Man Cornbread (original recipe from memory) : 2 packages of cornbread mix (she used Martha White), prepared according to the package. 1 pound of ground beef, browned (usually with onion) American Cheese Slices Prepare your cornbread according to the package. Brown your ground beef with onion, if desired, and seasonings of your choosing. Prepare a 9 X 13 inch pan. Pour half of your cornbread mixture (or if you prepare them one at a time, put one package of cornbread mix, prepared) in the bottom of the pan. Top with your ground beef mixture, then top the ground beef mixture with Cheese Slices. Top all of this with the other half of your prepared cornbread mix. Cook on 400 for about 20 to 30 minutes until a toothpick comes out clean. Hungry Man Cornbread ( Tracey's way ) I use the cornbread recipe from