Egg Muffins

I am almost 21 days into my weight loss journey, and it takes 21 days to build a habit, so I think I'm doing pretty good! I came across this recipe for these egg muffins, and I altered it with a few things, and they tasted awesome! So awesome that I didn't want to share, and so I made a whole other batch of them so my family can enjoy them and I will still have some for myself for the next week or so!

Egg Muffins

12 eggs, whisked, with 4 yolks removed

veggies of your choice (about 1 cup) (I used onions and sweet pepper)

4 slices of turkey bacon

cheddar cheese

salt, pepper, garlic powder

1. Fry the turkey bacon in a pan, and then set it aside on a paper towel.

2. Sauté the veggies until soft, adding salt, pepper, and garlic powder to taste, and then add the turkey bacon, torn into pieces, back in. Mix together.
3. Spray a muffin tin with cooking spray, and then evenly divide the cooked veggies/turkey bacon between the muffin tins.
4. Put the whisked eggs in a pourable container and pour the eggs into each muffin tin, filling about 3/4 full.
5. Top with a sprinkling of cheddar cheese.
6. Bake for 15-17 minutes, or until cooked through, and the tops look semi-golden brown.

You can store these in the fridge or freezer, and it would be best to double the recipe so you have some to freeze! The serving size is 2 egg muffins, especially if you are doing the 21 Day Fix containers! And that would count as 1 red, 1/2 green, and a small amount of blue (not even half!) Enjoy!

It's a horrible picture, I'm so sorry!

These are seriously so delicious, so easy to make, and takes the work out of the morning's hectic schedule! Breakfast already made! Cook some up today!

Freezer Cooking

Here is the link for this Ham and Potato soup!

I have not done much freezer cooking, but when I have, it is so productive. There was one day in particular that I planned about a dozen things to make and freeze, and it was so nice over the next couple of weeks to have things already prepared in the freezer that I could just pull out, thaw, and cook. Here is a list of the things (that I can remember!) from that day, and some other suggestions of things to make and freeze:

Italian Pasta Bake
Gluten Free cupcakes
Meat mixture for Meat-Stuffed Potatoes
Spaghetti Sauce
Easy Breakfast Casserole
Chili
Apple Bread (Or any kind of bread or batter, really!)
Yogurt Pops - There are more fancy ways to do it, but we just froze vanilla yogurt, or a mix of strawberry and vanilla yogurt for an easy, healthy snack in the summer for the kids (and the parents, too!)
Soups
Stews
Meatloaf
Casseroles
Sloppy Joes
Apple Butter
Cookie Batter
Muffin Batter
Applesauce
Mexican Pizza

Here is the link for this breakfast casserole, which is different from the one mentioned above.

Another idea, is the idea of cook once, eat twice. Which basically means you cook a double portion of a meal, and freeze the other half, since you are already going to the trouble of making it, and prepping everything, you may as well make more and have another meal already made. And to avoid getting sick of stuff, just stick it in the freezer and eat it a few weeks later. No one will remember :)

On Tuesdays when I teach for Classical Conversations, and then we have swim lessons that night, and I am super exhausted and always have to grab a nap...those are days when I never have the energy to cook. So I always try to have something planned for those days, whether it be in the crockpot, or something that is already in the fridge, ready to be cooked. Because if I don't have something planned, then there is the tendency to go out for dinner, or I end up waiting until the last minute to figure out what to make, and then it is too stressful.

Here are some links to websites that have blog posts about freezer cooking, or whole sections of their blog dedicated to freezer cooking!

Heavenly Homemakers: I love this website right now! She provides tons of recipes and lots of her blog has posts about how to make things and freeze them, how to work ahead in the kitchen, how to plan ahead for breakfasts, meal planning, and healthy recipes. She also has a blog post about freezing muffin batter so that breakfasts can be easy and premade, but the cooked muffins don't dry out in the freezer. She also has cookbooks available for purchase! I frequent her blog often!
Pioneer Woman: Of course, my beloved Pioneer Woman. She had a whole episode on her show about freezer cooking, and how she uses all the stuff she packs into her freezers. Check out the link for her blog post!
Food Network: Check out this link for some options from the Food Network on different kinds of food to cook ahead, and freeze, including Christmas cookies!!
Allrecipes: They don't have much on this website, but a few recipes and videos for some freezer options.
Organized Home: Has a whole section dedicated to Freezer Cooking and how to cook once, and eat for a month!
Money Saving Mom: Has a lot on how to do freezer cooking as well as crockpot freezer recipes!! Now that I will have to check out!!
Once a Month Meals: Their whole website is dedicated to freezer cooking, they have gluten-free options, and you can pick which ingredients you want to use!! Including no-cooking prep days!!

Well, I hope these links and recipes give you some ideas and get you thinking of how you can make things easier and more practical in the kitchen! I love to cook, but I know not everyone does, and even though I do, I don't always feel like it. Or life is just busy for that season, and I don't have the time or energy to get in there every night to prepare a meal from scratch. So this method of freezer cooking lets me decide when I have free time, and then use it to make my life easier during the hectic times. And as always, leave other (kind!) suggestions or other links in the comments section! Happy cooking!!

Fajita Seasoning

Have you ever been trying to come up with what to make for dinner and you have some meat, and decide to make tacos? But you don't have any taco or fajita seasoning? Well, I have had that problem, and I also think that regular taco seasoning has some wheat in it, which Maddy can't have. So I found this amazing mix of spices for a fajita seasoning mix, and I have made it a couple of times, and it is excellent! I have used it for chicken and beef, and I think the beef I have used is called "carne asada" or something like that. It is at Aldi's and is already cut into slices, and the fajita seasoning is amazing on it! This mix also has corn starch in it, so it adds a thickness to the meat, and comes out absolutely delicious!! It makes about 4 servings (equivalent to 4 store-bought packages), so you can use some, and store it away for the next time you need it!

Fajita Seasoning
via Pinterest via Jonesin' For Taste

4 Tbsp. cornstarch
3 Tbsp. chili powder
2 tsp. salt
4 tsp. paprika
4 tsp. sugar
1 Tbsp. chicken bouillon, or 3 crushed chicken bouillon cubes
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. cayenne pepper
1 tsp. cumin

Just put all of the ingredients into an airtight container and shake until mixed. About 2 1/2-3 tablespoons of this mixture is equivalent to 1 store-bought package, and the blogger said she uses about 3 heaping tablespoons per one pound of meat. I did the same, and it turned out wonderful!! And this is also gluten-free, so you don't have to worry about anything being in there that your gluten-intolerant friends and family can't have!! If you click on the above link for her blog, you can also get the recipe for taco seasoning as well. Enjoy!!

Thanksgiving food (and Gluten-Free Options)!

If you have read my blog before, or know me, you know that I love to cook, and I absolutely love this time of year where baking and cooking abound, and Thanksgiving week is especially fun and delicious. I thought I would share what I'm making this year, and perhaps some links to things I have made in the past if you wanted to check those out. I did make the turkey about 3 times in the past, and have fond memories of it, but now that we live near my in-laws, my MIL cooks the turkey in her huge roaster so I don't have to do that part. I do kind of miss it, but I also love making lots of sides, so it's fun!! This year I am making:

Stuffing
I usually make the stuffing, and I usually try different recipes. This year I am excited to try a new recipe that is in the slow cooker, and thought that would be one I wouldn't have to fuss with closer to eating time. So here is the link for that from Allrecipes.com, my go-to for recipes!!
Corn Souffle
I have blogged about this recipe before. It is a super old recipe that is out of our old church cookbook from when I was little, and my grandma has made it for years and years, and is a fond childhood memory. It is so good, that I make 2 so that we have enough for everyone, plus leftovers for dinner! It is that good!!

Cranberry Sauce
I have also blogged about this cranberry sauce. I don't think there are too many who love cranberry sauce, besides my husband and I, at our Thanksgiving, but we love it, and this recipe is oh, so good. I usually only choose recipes from Allrecipes.com that have lots of reviews and really high ratings, and when I found this recipe the other day, it didn't have the most reviews or the highest ratings, but we love it, and I make it every year. So that's good enough for me. The spices in it are amazing.
Pumpkin Cinnamon Rolls
This is a recipe I got from my dearest friend in Chicago, Emily, and I have made it several times. I actually don't like cinnamon rolls, but these pumpkin cinnamon rolls, with yeast and pudding mixtures, among other ingredients, are to-die-for!! I am excited to make them, and eat them!! I am making them for the morning, while we are cooking thanksgiving food!! Here is the link. And here also is the link to the recipe on my blog.

Applesauce
I have made this applesauce recipe for years because I just love the combination of cinnamon and cloves in it! My family loves it, and it is nice because it is one thing that can be made well before Thanksgiving. You could even make it a month before, and freeze it!! Also, it's on my blog.
Broccoli Cheese Casserole
While I have never made this casserole before, and this usually wouldn't appear on our Thanksgiving buffet table, I thought it sounded good and I know Maddy loves this kind of thing. I'm using GF creamy mushroom soup (see below) for this so she can have it.

Pecan Pie
Oh, the blessed pecan pie. I never even remember having one until I was an adult. And then realized I didn't know what I was missing. I have really only ever made Pioneer Woman's pecan pie, because it is easy and always turns out great!! I make her Perfect Pie Crusts ahead of time, freeze them, and then use them for my pies. They always turn out great, too!! Here is the link for the pie and the crusts.
Crustless Cranberry Pie
I am hoping that this pie will become a new, easy favorite. It looks delicious on Allrecipes.com and I'm not making it because it is crustless (it isn't GF), I'm making it because I love cranberries, it is easy, it had very high ratings on AR, and it looks like cake!!
Gluten-Free Pumpkin Pie
I am not even sure which recipe to be exact I will be using for my standard pumpkin pie. Probably something from AR that has high ratings, lol. The key is just to make a regular 'ole pumpkin pie that Maddy can enjoy, since she loves them!! And with the GF pie crust mix that I am getting from Braum's!!

Gluten-Free Thanksgiving
Since this will be Maddy's first Thanksgiving with her gluten intolerance, I have to be creative and still make it special for her and have her favorite Thanksgiving food! She doesn't like stuffing so I don't have to worry about that. She can already have the turkey, mashed potatoes, sweet potato casserole, and applesauce. I am also making a broccoli-cheese casserole with gluten-free creamy mushroom soup that I found at a local grocery store! I will be bringing one of her GF rolls that I get from Walmart. For dessert, I am making her favorite, Pumpkin Pie, with some GF pie crusts that I found the mix for at Braum's, which is carrying a whole line of GF products now. I will also probably pick up some GF cinnamon rolls or donuts for her for that morning, since I am making Pumpkin cinnamon rolls for everyone else. And for the gravy, I am going to bring some corn flour to add to the gravy so she can have some thick, GF gravy. So she should be good with all of that food!

Well, I hope you all have a very Merry Thanksgiving, and are looking forward to all of the family-togetherness, food, and gratitude that goes along with it!!

 

 "in everything give thanks; for this is God's will for you in Christ Jesus." 1 Thessalonians 5:18

 

 

 

Berry Coconut Steel Cut Oats

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I am a huge fan of steel cut oats. They are so much better (and healthier!) than regular oats. And so far, we have been giving Madelynn oats and such and they don't seem to bother her. A lot of gluten-free people stay away from oats altogether; they are not considered a gluten-free food, but hopefully they aren't doing any harm to Maddy's system since they don't seem to be making her sick! This recipe comes from a great website, that I've used before, called Super Healthy Kids, and they have so many great recipes for kids to have for snacks, meals, to help make in the kitchen, to sneak in fruits and veggies into their diets, and things that are good for the whole family to eat! So check them out!

Berry Coconut Steel Cut Oats
superhealthykids.com

2 cups water
1 cup coconut milk
dash of salt
1 tsp. vanilla extract
1 cup steel cut oats
1 cup frozen mixed berries


1. To make this, bring the first 4 ingredients to a boil in your saucepan.
2. Add the steel cut oats. Bring to a boil, then simmer for 10 minutes, uncovered.
3. Add the mixed berries, bring to a slight boil, and simmer for an additional 10 minutes, covered.

Super easy, right? It was yummy! If you need some added sweetness, you could add some raw sugar or other sweetener like honey, and we also added some coconut flakes to the top of ours! It makes about 4 servings, and you could make a double batch and have breakfast ready to warm up each morning! The possibilities really are endless with oatmeal! Just add whatever ingredients you like into your oatmeal! Peanut butter is amazing, let me just say! Here's to brisk, fall mornings and warm bowls of oatmeal!!

Charleston Cheese Dip

Okay, so I'm a little late with a Superbowl post, so I can just call this a "good appetizer" post. I wish I could post some good recipes before each holiday, but I'm usually posting after the fact because I cook it the day of. Maybe I'll get smart and repost some of my old posts for each holiday! Duh!
Well, for the Superbowl this year, I made homemade guacamole, a yummy Charleston cheese dip, sausage hors d'oeuvres, and I brought some shrimp for my poor gluten-free child who is obsessed with shrimp and requested that for her fun Superbowl snack!
The little sausage appetizers and the cheese dip were recipes I saw on Trisha Yearwood's new cooking show. I really like her new show. She makes everything she makes look easy, and she has some great recipes. The sausage hors d'oeuvres were pretty good, but not my favorite. They didn't hold together that well when you shape them into balls, and on the health side, they were just sausage, bisquick, and cheese molded together into balls, so not very healthy. They reminded me of a breakfast sandwich. They were good, just not something I would just have to have. Watch me crave it after writing that!
This cheese dip, on the other hand, was simple and super tasty. You can buy anything to go with it that suits your fancy! You could just do crudite, or I got some bagel crisps, toasted ritz crackers, and just some plain tortilla chips. The sky's the limit!
It's super easy to mix together, and it will impress your guests! You can also substitute the crumbled bacon on top for turkey bacon, which works fine also!

Charleston Cheese Dip
Adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

1/2 cup mayonnaise
One 8-ounce package cream cheese, softened
1 cup grated sharp Cheddar cheese
1/2 cup grated Monterey Jack cheese
2 green onions, finely chopped
1 dash cayenne pepper
8 butter crackers, crushed, such as Ritz
8 slices bacon, cooked and crumbled
Corn chips, crackers or bagel chips, for serving

Preheat the oven to 350 degrees.

In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions, and cayenne pepper. Transfer the mixture to a shallow baking dish, such as a 9-inch pie pan. Top the mixture with the cracker crumbs and bake until heated through, about 15 minutes.

Remove the pan from the oven and top with the bacon. Serve with whatever sides you would like!!

There are so many ways you could make this a lighter cheese dip. You can use a light mayonnaise, a light cream cheese, swap out whatever cheese you like or prefer (low-fat, or just different varieties), or make it gluten-free by omitting the crushed crackers on top, or just leaving them off a portion of the dip. 

Serve this at your next party and enjoy!!

Gluten-Free Roller Coaster

It's been an interesting ride trying to figure out if Maddy is indeed allergic to gluten. At first, Tad thought he had the allergy so he cut gluten out of his diet for a couple of months. When he finally "cheated" and had some donut holes (you would think would be a horrible gluten choice), he was fine. So he eventually added gluten back into his diet and seems to be fine.
Maddy on the other hand, poor baby, has been very sick on and off. When we thought Tad had the gluten allergy, we then thought that Maddy might have it too since she has always had a sensitive stomach. So, on and off we have taken gluten out of her diet and then added it back in. But over the last 2 months or so, she has been very sick on and off, and it doesn't seem like they were cases of the flu. Each time, she will throw up and have diarrhea at the same time, and once she seems to have everything out of her system, she is fine and doesn't have other symptoms of being sick. She would do that, be fine for a few days, do it again, be fine, etc. Over the past few months we go back and forth between thinking she has the allergy or is just sick, or can handle a little bit of wheat. We are not sure. Again, her blood test for the allergy came back negative.
About 2 weeks ago, we were out most of the weekend and just let Maddy eat what she wanted. Bad choice. She was so sick after that gluten-filled weekend. It took about 3-4 days of being sick, and she looked pale, layed around, and didn't want to eat. Now that could have been more "symptoms" and maybe she really was sick, but I don't think so. Her stomach was hurting so bad for days. And she had a lot of wheat in that weekend.
Another thing I have noticed lately is that she has a lot of congestion. Every time she sneezes, she is cupping her nose and running to the bathroom because strings of snot come out her nose. That seems odd to me. But even though it's been a week and a half since she has had wheat, that is still happening. But her stomach seems better.
So, that's where we are at. Not exactly sure what is going on with her. But she seems better/totally fine when she isn't eating any wheat. So should we continue with more blood tests? Just completely keep her off of wheat? (which isn't the easiest thing to do, so I kind of want to be sure she has the allergy. That is why I have gone back and forth between giving it to her and not...) The doctor also suggested doing a food diary, a poop diary (exciting, huh?), or that they could test her poop. For now, we are just keeping her on a gluten-free diet because she seems fine when we do that!

Gluten Free?

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For those of you who have followed my blog or know me, you know I like to cook. Let me rephrase that. I love to cook. We had some friends who used to come visit us periodically when we lived in Chicago, and he was diabetic, lactose-intolerant, and had celiacs disease (allergic to wheat). When I cooked for him, it was a challenge and I learned a lot about food allergies. And after they would leave, I would always count my blessings that we didn't have any food allergies in our family that we had to deal with. Ha. Ha ha.
Wellll. My husband has always had a "sensitive" stomach. That's the nice, not-gross way to say that he has had diarrhea almost everyday as far back as he can remember! I didn't really realize it was such an issue for him. And then when Maddy started running to the bathroom and having diarrhea, I just thought that she had Tad's "sensitive" stomach. I never thought of diarrhea being a sign of an allergy so it never occurred to me.
Tad's cousin also has had this "sensitive" stomach, so we would just joke that it was the Davis sensitive stomach. Well, his cousin either got tested or just decided to take wheat out of his diet, and his symptoms went away! So when Tad heard that, he thought he would give it a try. And wouldn't you know that his long-time pal, diarrhea, went away. He said it is so weird to not have it. He feels so much better. So, I didn't know whether or not to take wheat out of Maddy's diet because, poor thing, she survives on wheat. Ever since she was a baby she has loved tortillas, bread, noodles, bagels, and all things wheat!! But Saturday she had a bagel, sandwich, and hot dog in a bun, and her stomach was not happy. So for the last few days I have taken wheat out of her diet for the most part.
And today, I got orders from our doctor and went to the lab and had the Maddy and Judah's blood drawn to test it for Celiac's disease. So, while I do know some about it since we had a friend who had a severe form of it, and my uncle and cousin have it, there is still a lot I don't know. And I'm not used to having to cook different and leave certain things out, especially in the wheat family. And I'm not sure to what degree each person has it, so I'm not sure what they can and can't eat.
So, where do we stand now? We are waiting for test results for the kids. We should find out this coming week. Tad is feeling better and eating totally different, and I'm proud of him for giving up the things he loves. His mom has even made gluten-free options for him when we have eaten over there, which makes it easier for him. So sweet of her! And you know I will give an update here of what we find out!

So here's to a new journey of cooking differently, shopping differently, and doing some research on this whole gluten-free diet!  I know it's a lot more prevalent, so thankfully there are a lot more options than when it first started appearing!