Saturday, October 3, 2009
How to make a Condensed Cream Soup Mix:

For each batch, you’ll need one quart jar and one pint jar to store. It’ll store on the pantry shelf up to a year.

4 cups instant non-fat dry milk
1 1/2 cups cornstarch
1/2 cup chicken or beef bouillon granules
1/3 cup dry minced onions
2 teaspoons mixed Italian herbs
1 teaspoon garlic powder
1 teaspoon Hot Shot (red and black pepper blend)

This equals 18 cans of condensed cream of chicken or cream of beef soup! Stored in two jars!
To reconstitute (equal to one 10.5-ounce can of condensed cream soup), combine 1/3 cup mix and 1 1/4 cups water, either using a small saucepan on the stove or a microwave-safe bowl; heat and stir.

I  found this at one of my favorite blogs -- Chickens in the Road.

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Friday, October 2, 2009
Taco Soup

1 lb. diced and cooked chicken
1 can diced tomatoes
1 can diced tomatoes with green chiles
1 bag frozen corn
6 cups chicken broth
2 cans beans, rinsed and drained.   Use pinto, black or kidney. 
1 package taco seasoning (or make your own and use 1 1/2 T.)
1/4 t. baking soda

2 cups cooked rice or orzo pasta

tortilla chips
shredded cheese
sour cream

Place first 7 ingredients in large pot.  Simmer 15 minutes.   Add 1/2 cup rice or pasta to bowls and ladle soup over.   Add your choice of toppings.

Super easy and somewhat healthy meal.   We use organic beans because of their high pesticide ratings and organicTortilla Chips.   Everyone likes this in our house and if you have the chicken pre-cooked and ready in the freezer, this makes a great rush night meal.  You can also place ingredients in the crockpot in morning with some frozen chicken, and it will be ready when you get home.  I'd leave the corn out until about 15 minutes before serving, and dice chicken before serving. 

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Thursday, October 1, 2009

Baby Steps to Better Health -- you can read it online here.
I've started to follow much of this philosophy -- taking baby steps will get us there.  My husband even stated we needed to start doing things differently.  He doesn't want to turn into a health freak, but we realize there are changed that we need to make.

I also realize its A LOT more work to cook from scratch, instead of opening a box, but in the end I think we will be healthier for it.  That's why I love the baby steps -- we're getting there, I'm not sure I'll ever do the #18, but ...

Small changes/steps we are making NOW are:

  1. Drink more water, and we have a filter at our house so filtered water is easily available. 
  2. Eat more raw foods and whole foods.

  3. Eat more fruits and veggies. 

  4. Eat no refined white sugar.  Especially me with having had cancer!!   No sense in feeding my enemy.

  5. Eat more whole grains and wheat instead of white flour.   I have a bucket of wheat berries and I also have a way to grind it, so I just need to get with the program.

  6. Find a good sandwich bread recipe and make our own bread/rolls.

  7. Go for organic whenever possible.  ($$$)  Have you heard of the  "The Dirty Dozen"?   Start there.

  8. Make homemade yogurt.  It is definitely easy using this -- probably less expensive too.

  9. Keep making better choices -- one baby step at a time.

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Wednesday, September 30, 2009
White Chicken and Bean Chili -- From Darcy and Katie

1-2 large chicken breasts
1/2 C water or chicken broth
1 tsp. minced onion
1 tsp. garlic powder (or 2 garlic cloves, minced)
4 oz. can green chilies
4 C chicken broth
1-2 cans of Great Northern Beans, drained and rinsed
1-3 tsp. cumin (or chili seasoning)
1/8 tsp. crushed red pepper flakes
salt and pepper to taste
1 C frozen corn
dash parsley

shredded colby-jack cheese
sour cream
lime wedges
tortilla chips

Place chicken breast, water/broth, onion, and garlic in the crockpot (I took my chicken directly from the freezer and into the crockpot). Cook on high for 3-4 hours, or low for 5-6 hours. Remove chicken from crockpot and scoop out any visible fat from cooking. Take two forks and tear apart the chicken on a cutting board. Place shredded chicken back in the crock pot. Add the remaining broth, chilies, beans and spices and cook on low for 1-2 more hours. Add corn approximately 30 minutes before serving. Enjoy with your chosen toppings.

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Chicken Pot Pie - Adapted from Aida Mollenkamp

1 T butter
3 chicken tenders, cut into 1-inch cubes
2/3 C chopped carrots
2 T minced onion
12 oz. mushrooms, sliced (about 5 C)
1/4 C flour (whole wheat is fine)
1 C chicken broth
1 C milk
1 C peas (frozen), or mixed veggies
1 T chives, dried (or 1/4 C fresh)
1 tsp. parsley, dried (or 1/4 C fresh)
Crescent roll dough

Begin by melting the 1 T butter in a skillet over medium heat
Add in the chopped chicken and season with salt and pepper.
Cook until chicken is almost done, then add carrots, and onion. Saute for 2-3 minutes
Add mushrooms and cook until mushrooms have shriveled.

Then, sprinkle the flour over the veggies and stir to coat, cooking an additional 1-2 minutes.
Add chicken broth, stirring as you add.

Add in milk, again stirring to create a smooth mixture. Simmer on medium heat for 5 minutes, or until the mixture thickens up.

Remove the dish from the heat. Add in the peas and herbs and stir well.
Pour the mix into a greased 8x8 inch glass baking dish.
Then, cut apart the crescent roll dough and place it over the top.

If you'd rather roll it out over the mix, you can do that too, just be sure to cut slits to vent the pot pie.

Bake at 350 for 25-30 minutes until browned and bubbly. Let dish stand 5 minutes before serving.

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Vegetable Beef Soup - Snow White and Frog Prince

1 medium onion, chopped
1 medium potato, chopped into roughly 1/4 inch pieces
2 stalks of celery, sliced
1-2 C cubed beef
1-2 C frozen, mixed vegetables (carrots, corn, peas, greenbeans)
2-3 garlic cloves, minced
1-2 cans of stewed or diced tomatoes (we usually do 1 of each)
6-8 C of beef broth, low sodium
8oz of mushrooms, sliced
Basil, oregano, onion powder, pepper and salt, to taste

Saute onion and garlic with beef until beef cubes are almost cooked through. Heat broth, tomatoes, potatoes and celery to boiling and keep boiling for 10-15 minutes, until veggies begin to tenderize. Add spices to taste. Add beef, onions and garlic to the soup. Add frozen veggies to soup and reduce heat. Simmer and cook... the longer the better :)

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Tuesday, September 1, 2009
My Daily Supplements

If may seem huge -- but my body has been through much these last six months and it needs help in recovering and help building back healthy cells.

Juice Plus  (Orchard Blend in the morning and Garden Blend in the evening)

Shaklee Nutriferon  (twice daily)

Shaklee Vitamin C  (1000mg at night)

Shaklee Carotomax  (especially because of surgery)

Shaklee Vitalizer  (I received this free, so I am trying it out for a month to see how I feel -- may just go with the Vita Lea -- still researching)

Shaklee Defend and Resist (to get us through the flu season)

B17   I grind up the raw apricots seeds and put them in some unsweetened applesauce.  We can only purchase them this way, not in pill form.  I get mine from Canada.   I can't eat them whole.  {shudder}   They are terribly bitter, but the bitter the better.

In doing research we have found that most over the counter vitamins are just full of tar and things you do not want in your system.  Shaklee was the answer.  It was amazing how the Lord put people in our lives to show us what I needed.  From the B17, the Juice Plus and the Shaklee.  We decided we'd better pay close attention!   I am a distributor if you are interested in more information.  It was the cheapest way to purchase them.


Thursday, July 5, 2007
I am down 8lbs since I started trying to lose. I'll still like to lose 12 more minimum.

It's been a struggle, but at least its coming off. Slowly.

The 4th was yesterday, so I did NOT step on the scale this morning. Why put a damper on the day?


Billy's Vanilla, Vanilla Cupcakes

Makes about 30 cupcakes
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Billy's Vanilla Buttercream

Colored sprinkles, for decorating (optional)
Makes enough for 30 cupcakes

1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.


Friday, June 15, 2007
Down a bit more ...(about 2.5) total loss since starting has been 6.5 pounds. I didn't do so well one week, and blew my loss.

Not bad -- not great either! But I am thankful that it is coming off and my clothes are looser.

Going to share some light frozen/smoothie drink makeovers, courtesy of Hungry Girl. Love the newsletters from them -- always something good!

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Frozen Drinks/Smoothies on the light side

(I use the fat free plus milk from Kroger/Dillons)

Vanillalicious Cafe Freeze -

5 oz. light vanilla soymilk**
3 tsp. Fat Free French Vanilla Coffee-mate powder; dissolved in 1 oz. warm water
1 flat tsp. instant coffee
1 oz. Torani Sugar Free Vanilla Syrup
3 packets Splenda
1 cup ice; crushed
2 tbsp. Fat Free Reddi-wip

Directions: Place all of the ingredients in blender, except for the Reddi-wip. Blend on high speed until well blended. Pour into a tall glass, and finish off with whipped topping. A vanilla dream!

HG's Frozen Fudge Chip Freeze

1 packet diet hot chocolate mix, dissolved in 4 oz warm water
1 Tbsp sugar free chocolate syrup
2 oz. light vanilla soy milk
3 Splenda packets
1 Tbsp of mini chocolate chips
7-8 ice cubes
Fat Free Reddi-Wip

Place dissolved cocoa, chocolate syrup, Splenda, chips, soy milk and ice in a blender. Blend on high speed for 30-45 seconds. Pour into an attractive cup and top with a little Fat Free Reddi-Wip. Enjoy!

HG's Cookie-rific Ice Cream Freeze

1/4 cup Dreyer's Slow Churned Light, Vanilla
5oz. 8th Continent Light Vanilla Soy Milk
1/2 pack of 100 Calorie Packs Oreo Thin Crisps
2 Splenda packets1 cup of ice
1 tsp. Coffee-Mate Fat Free French Vanilla Non-Dairy Creamer powder (dissolved in a small amount of warm water)

Place all ingredients in blender. Blend on high for 45-60 seconds. Pour and enjoy. Mmmmmm!

HG's Banana Cream Pie Bonanaza!

1/3 cup light vanilla soy milk
1/3 container of Yoplait Light Vanilla Yogurt
½ medium banana (frozen, cut into pieces)
3 packets Splenda
2 oz. water
1 tsp. Fat Free Vanilla Coffee-mate creamer (powder)
¼ bag Nabisco 100 Calorie Packs, Honey Maid Cinnamon Thin Crisps (crushed)
6-8 ice cubes
2 Tbsp. FF Cool Whip or one serving of FF Reddi-Wip

Place soy milk, yogurt, banana, Splenda, water, creamer (dissolved in 1 oz. water), half of your crushed thin crisps, and ice in blender. Blend on highest speed for 30-45 seconds. If you don't have a powerful blender, you may want to add the ice slowly, to make sure it crushes properly. Your smoothie is ready when it's at your desired consistency. Pour into a tall, pretty glass. Top with whipped topping. Sprinkle remaining cinnamon thin crisps on top.

HG's Apple Pie in the Sky Smoothie

1/3 cup light vanilla soy milk
1/2 container Yoplait Light, Apple Turnover
1/3 container Motts Healthy Harvest Apple Sauce (NSA)
3 packets Splenda
2 oz Water
1 tsp. sugar free cinnamon sugar (or 1/4 tsp. plain cinnamon)
1 tsp. Fat Free Vanilla Coffee-mate creamer (powder)
¼ bag Nabisco 100 Calorie Packs, Honey Maid Cinnamon Thin Crisps (crushed)
6-8 ice cubes
2 Tbsp. FF Cool Whip or 1 serving of FF Reddi-Wip

Place soy milk, yogurt, apple sauce, Splenda, water, cinnamon sugar (or cinnamon), creamer (dissolved in 1 oz. water), half of your crushed thin crisps and ice in blender. Blend on highest speed for 30-45 seconds, or until fully blended. Pour into a tall, attractive glass. Top with your desired whipped topping and sprinkle remaining crisps on top. Drink up!

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Saturday, June 9, 2007
Still down 4 pounds ... but haven't been that commited. It has been very busy at work, at home and at church. My skirts feel looser though, but I still want to lose 15 more pounds!

Vacation Bible School starts next week and I have quite a bit to get done. It's all good!

I made Lowfat version of Starbucks Banana Pound Cake this morning -- I also used 1/2 whole wheat and 1/2 unbleached. It smells so good. But I am going to try and eat only at meal times, and not like a horse and graze!

Sorry for not checking in -- but I am sending good weight loss prayers heavenward!

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