Shredded Chicken for Tortillas

This is an easy meal that I have been making in the crockpot and on the stove top.  Then when we went to Mexico, Celia made it, too!  So, I thought I would share it with you.

Shredded Chicken Recipe

Ingredients:
Three Chicken Breasts 
1 Chipotle Pepper with a little sauce (you can buy these in a can with adobo sauce.  Freeze the extra for another day)
1 tsp. chili powder
1 tsp. ground cumin
Salt and Pepper to taste

Boil the chicken breasts in water on stove top for 20-30 min. (until cooked enough that they will shred apart when still warm)
Or put in the crockpot on high for 4 hours.
Shred, then add seasonings.  (I think Celia may have added fried chorizo, as well.  Of course, this would make it extra special).
Put shredded chicken into soft tortillas.

Add toppings of your choice:
chopped tomatoes
lettuce
cucumbers
sliced red onions
lime juice

Suggested Sides:  
Refried Beans
Rice
Fresh Garden Salad

Free Meal Plan with Grocery list and Recipes

Easy As 1 2 3 Meal Plan #1 
This meal plan focuses on eating real food, fast!  I do not like to spend too much time in the kitchen, but I also want to provide real unprocessed food that is tasty.  I vary my cooking, using the stove top, oven, and crock pot.  Listed below are the meals, grocery list, then the recipes.  Feel free to print.   If you want a PDF file, ask in a comment, and I will send it to you through email.
Classic Chili (Crock pot or Stove top), Side Brown Rice

Kale and Sausage Soup (Crock pot or Stove top) with Basic Quick Biscuits (optional side)

Spinach Lasagna, Side Salad with shredded carrots


Broccoli and Chicken or Tofu Stir-fry with Rice Noodles

Delicious Pizza

Chicken Noodle Soup (Crock pot or Stove top), side salad 

Click on the page at the top of this blog, 
called Easy As 1 2 3 Meal Plan #, in order to get the grocery list and expanded recipes.

Chicken Noodle Soup as Easy as 1 2 3

We have been sick for over a week now!  All of us, but not all at once.  About every two days, another person falls.  Michael has been the last one standing, and he is sick now.  It sure makes me thankful for health!  

So tonight we are having Chicken Noodle Soup.  I grew up in Lancaster County eating Chicken Corn Soup that was always made by simmering the leftover chicken parts, after eating a roasted chicken.  Then we added noodles, corn, and all the seasonings.  It is delicious, but lately I go for the easy version with carrots, chicken breasts, and chicken stock.

This is adapted from the crockpot meals by Lauren Greutman, from an earlier post.  I do not like to use bouillon cubes.  So, I use chicken broth.  

Time saving tip:  If you are feeling ambitious and want to freeze an extra meal to use on another day, just get out a freezer bag and add one set of ingredients into the crockpot and one set into the freezer bag.

Chicken Noodle Soup as Easy as 1 2 3

Ingredients:
2 chicken breasts
1/2 onion, chopped
1/2 cup carrots, chopped
3/4 cup celery, chopped
1 tsp. garlic, minced
1 tsp. salt
3 tsp. dried thyme
1/2 tsp. black pepper
4 cups (32 oz.) chicken broth
1 cup water
2 cups uncooked egg noodles

Easy as 1 2 3 Crockpot steps:
1.  Add all ingredients except noodles to Crockpot
2.  Cook on high for 4 hours (medium for 6, low for 8)
3.  Shred or cut meat and add noodles for the last 1/2 hour

Enjoy!

Save Money and Time: Free Meal Plan!

I have a great money and time saving tip!

This webpage by Lauren Greutman has crockpot meals that you freeze ahead.  They are so easy!  I have used the free meal plan, then bought more of them because we liked them so much.  If you don't use the crockpot, you can also cook most of them on the stove or oven.

The best part is that you freeze 20 bags in one day (no cooking, just dumping the ingredients into freezer bags), then you just empty each bag into the crockpot.  Your food is cooked by the end of the day!

My friend, Hope and our girls helped us to add the ingredients.  It was fun!  We were able to get all of them done in an afternoon, with time to spare. Then, we had 40 meals altogether ready for the freezer! 

Go here to find out more:  http://www.laurengreutman.com/crockpot-meals/

By the way, I am not being paid, I just want to share this idea.  Maybe in the future I will have the time to write some of my own meal plans; but for now, enjoy her's!  
Please follow my blog, just click on 'follow' on the right side of this page, for future ways to save money and time.  

Kale and Sausage Soup

Ingredients: 
(do not add sausage or chicken broth for vegan or vegetarian meal)
1 pound sausage
1 med. onion
3 garlic cloves, minced
2 large potatoes, chopped
1 can cannellini beans
6 cups vegetable or chicken broth
1/4 tsp. red pepper flakes
Salt and pepper to taste
6 cups kale, chopped

Easy as 1 2 3 
Stovetop Steps:
1.  Brown sausage with onions and garlic
2.  Add all other ingredients
3.  Boil, then simmer for about 20 minutes

Easy as 1 2 3
Crock-pot Steps:
1.  Crumble or cut up sausage on the bottom.
2.  Add all other ingredients
3.  Cook on Low for about 6-8 hours or High for about 4-5 hours

This recipe is a variation from Fresh from the Vegan Slow Cooker by Robertson
It is delicious with or without the sausage, and so easy to make.

Molasses Cookies Recipe

 Molasses Cookies Recipe with Better Ingredients

1.  Cream together:
1 c. butter
1 1/2 c. black-strap molasses
2 eggs
1 Tbsp. flax meal (optional)

2.  Add:
2 tsp. baking soda
1/8 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/3 c. almond milk or cow's milk

3.  Stir in:
4 1/2 c. whole-wheat flour

Bake at 350 degrees for 10-12 minutes
Enjoy!

Please, Follow by blog, for future posts, meal plans, and give-a-ways!  Just click on the button on the right column.  I really appreciate your support!  Thanks in advance.

Classic Chili

Classic Chili, As Easy as 1 2 3

This recipe was adapted from Feeding the Whole Family by Cynthia Lair

Ingredients:
2 med. onions
1-2 pounds ground beef (or 1/2 c. quinoa, if you are vegetarian or vegan)
2 tsp. sea salt
4 garlic cloves, minced
1-2 lg. green peppers
2 tsp. dried oregano
1 tsp. cumin
1/2 tsp. cinnamon
2 Tbsp. chili powder
1/4 tsp. cayenne pepper
1 15 oz. can kidney beans
1 15 oz. can pinto or black beans
1 28 oz. can diced tomatoes
1 15 oz. can tomato sauce

Steps:
1.  Saute onions and brown beef
2.  Add all other ingredients and simmer 20 minutes.
3.  Optional Side:  Brown rice, corn bread, salad

Please, Follow by blog, for future recipes, meal plans, and give-a ways!  Just click on the button on the right column.  I really appreciate your support!  Thanks in advance.

Easy as 1 2 3 100% Whole-Wheat Bread

This is the recipe that I've been making for years, and we still like it!  It is soft, delicious, and easy.

Whole-Wheat Bread for the Bread Machine (Check out the health benefits of these ingredients!!!)

1 1/2 cup water
2 tbsp. butter or coconut oil
2 tbsp. honey
2 tbsp. black-strap molasses
1 tbsp. flax meal (optional)
1 1/2 tsp. salt
3 1/3 cups whole-wheat flour
1 1/2 tsp. yeast

Easy as 1 2 3 
Steps: 
1.  Put the ingredients in the bread machine in the order listed.  
2.  Put on the whole-grain setting and press start.  
3.  Enjoy!

(You could also use the bread machine dough setting, electric mixer, or knead by hand, and then bake it in the oven. )

Delicious Pizza

I learned to make this kind of pizza from Eileen Czaja, my mother-in-law.  When she makes pizza, it is always amazing!  She uses sourdough crust from Berkshire Mountain Bakery, in MA.

Ingredients:

Crust:  I use Trader Joe’s (2 packs of 2) these are long rectangles of chewy bubbly dough

Other crust options:  Whole-Wheat Homemade Crust just put the bread machine on dough setting, Naan (about one for each person), Berkshire Mountain Bakery sourdough crust

Olive Oil

2-3 garlic cloves, minced

1 (28 oz.) Organic Diced Tomatoes, drained and cut up a little more

fresh basil leaves (or dried seasoning, if you are in a pinch)

2, 8 oz. blocks of Mozzarella Cheese

Easy as 1 2 3
Steps:

1.  Preheat oven to 425 degrees or hotter (Mom Czaja makes it in a 500 degree oven).  Heat pizza stone in oven or use cookie sheets.  
2.  Drizzle crust with olive oil, and rub garlic on crust.  Layer other ingredients: tomatoes, basil, cheese, and any other toppings you like.  
3.  Bake about 7 minutes.  

Enjoy!

Everything Veggie Soup

I found a great recipe that is quick and delicious.  If you add quinoa you will have a complete protein.  Or you could add brown rice and beans, for added protein.  This is my own variation of a recipe from The China Study All Star Collection by Leanne Campbell, PhD.  Hope you like it!

Everything Veggie Soup

1 onion
4 garlic cloves, minced
1 Tbsp. olive oil
Crushed red pepper
1 Tbsp. Italian Seasoning
1 Red or Yellow Sweet Pepper, chopped
3 c. chopped vegetables (I like zuchinni, carrots, beans)
2 c. vegetable stock
1 15 oz. can diced tomatoes
1/4 c. quinoa (rinsed)
1 15 oz. can white beans (optional)
1 c. brown rice (cooked)
Salt and Pepper to taste

Easy as 1 2 3 
Steps:
1.  Saute onion and garlic in olive oil.  Add seasonings.  Add pepper, vegetables, stock, tomatoes, and quinoa.  
2.  Cook 10-20 minutes.  
3.  Add more water, stock, or tomato juice if you need more broth.  Add beans, rice, salt and pepper.  Heat and serve.

I double or triple this and freeze the extra.  It always comes in handy when I don't know what to make or don't have the time to cook.

Homemade Blueberry Yogurt Pops

This recipe was a big hit with my kids this week.  

We save money by using the plastic pops molds and adding ingredients we have on hand.  

Blueberry Yogurt Pops (No refined-sugar added)

1 cup Greek yogurt

1 frozen 100% apple juice concentrate

1/2 cup blueberries

1 cup water

1.  Stir together in a pitcher.  2.  Pour into the pop molds.  3.  Place on a tray (so they don't run over in the freezer).  This recipe made around 16 small pops.  Freeze.  When then are ready, hold them upside down under running water so they easily can be pulled out of the mold.  Enjoy!

Tomato-Barley Soup or Tomato-Quinoa Soup (Gluten free option)

We enjoyed a new plant-based meal today.  It is easy and inexpensive.  In fact, I used leftover stir-fried vegetables and tomato juice that I drained from diced tomatoes, yesterday.  I remember when I was a little girl, my grandma showed me a container of leftover vegetables that she kept in her freezer.  Then, when she made soup, she had some vegetables all ready to add.  Quick and easy, just the way I love to cook!

This recipe was adapted from The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus.  Here at River Valley Ranch, my kids loved it!  They said it reminded them of our famous chuck wagon stew.

Tomato-Barley Soup 
Tomato-Quinoa recipe at the bottom (gluten free)

1 Tbsp. olive oil
1 onion, diced
2 ribs celery, diced
2 carrots, chopped
2 cloves garlic, minced
(or  2 cups of leftover vegetables)

8 cups vegetable broth
2 cups tomato juice
1/2 cup barley, rinsed
1/4 cup buckwheat groats (these are a complete protein, but are optional)

3 Tbsp. white whole-wheat flour
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. red pepper (optional)
fresh or dried basil, to taste

1.  Heat olive oil in large pan over medium heat.  Add vegetables and saute until tender.  (Or get out your leftover vegetables).

2.  Place the vegetables in a food processor or blender with 1 cup broth.  Return the vegetables to the pan and add broth, juice, barley, buckwheat groats, and hominy.  Bring to a boil, then simmer, stirring occasionally for 25 minutes.

3.  Stir flour in a cup with about 1/2 cup of water, until smooth.  Then, spoon more and more hot broth into the cup, stirring.  Then add the flour mixture to the hot soup, stirring, until thick.  Add spices, take off heat, and serve.

I served the soup with a green salad and 100% Whole-wheat bread, made in the bread machine.  Easy and delicious!

Gluten Free Option:
Change barley to quinoa, which is gluten free.
Change the whole-wheat flour to buckwheat flour, also gluten free.
I tried this when my brother and sister-in-law were at our home this past weekend.  The added red pepper really has a great flavor.

Salad Dressing

What do you put on a salad?

This question is more complicated when you read the ingredient list on the back of the salad dressing bottles, and you only want to buy ingredients that you can pronounce!






Here are some good options that don't cost as much as the store-bought dressings:

• Sprinkle of Red Wine Vinegar or Balsamic Vinegar with Extra-Virgin Olive Oil
• Sprinkle of Lime or Lemon with Extra-Virgin Olive Oil
• Hummus

Our favorite salad dressing is one that my mom often made in the blender.   In Healthy Choices by Keepers at Home, I found a new recipe for it that uses real clean ingredients!  We love it, with these changes.  When I make it, the kids eat a lot more salad.  

Sweet and Sour Dressing
1/2 onion 
1/2 c. honey
1 tsp. sea salt
1/4 tsp. black pepper
1 tsp. celery seed
3 tsp. yellow mustard
1/3 c. apple cider vinegar 
1 c. extra-virgin olive oil

 Put all the ingredients in the blender, in order, and blend slowly at first.  Then blend on full speed for about a minute until smooth.  Store in a glass mason jar or other glass container.  Keep in the refrigerator.

Baked Oatmeal: An Easy Delicious Breakfast

 I love to make Baked Oatmeal on Saturdays when I want to have an extra yummy breakfast, but I don't feel like standing by the frying pan with pancakes.  This recipe I have changed more and more to use better ingredients, and still keep it delicious:)  You can mix it up, then get a shower or sit down with a coffee or green tea. 

Baked Oatmeal
(I use this recipe doubled for my family of six, but they eat a lot, then I save extra for other mornings)
The links explain the health benefits of using coconut oil, butter, and whole cane sugar)

1/4 c. coconut oil (melted)
1/4 c. butter (melted) or applesauce
1/2 c. raw sugar or whole cane sugar or honey(you could use less depending on your family)
2 eggs
3 c. quick oats or old-fashioned rolled oats
2 tsp. baking powder
1 tsp. sea salt
1 c. milk (dairy or almond)

Optional:
raisins, nuts, cinnamon, sliced apples, berries

1.  Mix together ingredients in a bowl.
2.  Then pour into a 9 X 13" pan
3.  Bake 350 degrees in a 9 X 13" pan for 30 minutes, until a little brown on top.
(adapted from Lancaster Mennonite High School cookbook, Meals and Memories)

Mango and Avocado Salad (after reading Wheat Belly)

 

With many of my friends and family going gluten-free, I thought I better find out what the hype is all about.  I love wheat products, so I didn't want to even think about the possiblity that wheat could be bad for me.  However, I do not want to be ignorant.  So, I read the book Wheat Belly by William Davis and have been doing research into gluten.  I am at the very beginning of learning about it and am not ready to make any drastic decisions.  So far, I can agree that vegetables, cheese, nuts, and real food are the best things to eat.  Will I stop making bread?  Give me some time to think about it, and I'll let you know. 
If you have read Wheat Belly or are gluten-free, I would love to hear your comments below.
This salad recipe was inspired by my gluten-free learning, family, friends, and my love for mangoes.  Enjoy!

Mango Avocado Salad
4-8 ounces of mixed greens
1 mango, diced
1 avocado, diced
1/2 red onion, sliced
 alittle extra-virgin olive oil for dressing

Basic Quick Biscuits from Scratch

Basic Quick Biscuits
Add to bowl:
2 c. whole-wheat flour
3 t. baking powder (non-aluminum is best)
1/2 t. salt

Cut in:
1/4 c. coconut oil or butter

Add:
3/4 c. milk (dairy or almond)

Stir or knead lightly 20-25 times.  Roll or pat dough 1/2 inch thick and cut out with a biscuit cutter or glass.    Place on an ungreased baking sheet and bake 10-12 min. at 425 degrees.  Serve hot.

Coconut oil is a healthy alternative to oil or shortening.  Because it is healthy and light, I love using it. It is okay to heat, so I stir-fry vegetables in it, fry pancakes, potatoes, and put it in biscuits or muffins.  I also use it when I make delicious homemade whole-wheat tortillas.  It can be expensive.  I found the best price at the Miller's Country Store, for those of you who live in my area. 

I also like to use butter.   Afterall, I am a dairy farmer's daughter!  It is a real food and delicious.  Actually, the only reason I used coconut oil tonight was because I only have a half-stick of butter left in the fridge.

Real Food by Nina Planck discusses good fat in detail, if you are interested.  I found it at our local library.  After reading the book, I use butter, coconut oil and extra-virgin olive oil for most of my cooking.  If you haven't looked into good fats yet, click on some of the above words in the different color and do some research for the benefit of your health and your family's health.