Trying New, Healthier Foods

I've been trying to incorporate LESS processed foods into my family meals. So I've been "shopping" at the local farmer's market on Saturdays and Wednesdays. I stock up on green beans, potatoes, cantaloupes, and watermelon. (and anything else that looks yummy) You save soooo much going to the farmer's market and you're helping out the local farmers.

Saturday I bought 2 loupes and a watermelon. Cut them all up, put in containers in the fridge, and even gave a set to our neighbhors that just had a baby. Me and Allie have been snacking on fruit all weekend! Love it!

I'm also trying out new ways to make healthy yet quick dinners, especially for when I return to work in a few weeks and lack the energy to cook meals when I get home.

So I've been boiling chicken a lot lately. I use some in my dinners and freeze the rest in ziplock bags-either in shredded form or chunk form. Will be great for casseroles and other quick dinners! I have boiled, so far, a cut up whole chicken. Take off the skins. Get the water boiling. Boil for 20 minutes or so...if you're like me-you would boil for 30 minutes because you're scared to undercook chicken! lol ;) I also did this with split chicken breasts. I just took off the skin and boiled the meat and bones. Of course I picked the cooked meat off when done. Lots of meat! Yum!

Here's a recipe one of my internet friends posted that I'm going to use tonight with my boiled chicken:

1 bag wide egg noodles
1 can cream of mushroom soup
1/2 cup milk
2 cups cooked shredded chicken
1-2 cups frozen mixed veggies, thawed
salt and pepper
Parmesan cheese

Preheat oven to 350. Cook the noodles according to the package instructions. Drain the water, and while the noodles are still hot, stir in the soup and milk. Then mix in the chicken and veggies. Sometimes I just use a whole bag of mixed veggies. It just depends how veggie filled you want it to be. Season to taste with salt and pepper. Layer it in a large casserole dish. I use my big oval Corningware. Sprinkle Parmesan cheese over the top, probably about a cup. I never measure the cheese. Cover with foil and bake 15 minutes. Remove foil and bake additional 15 minutes.

You can use a deli chicken that you have taken apart. Or you can keep cooked shredded chicken on hand in the freezer. (like I do now) Thanks Hannah!

I also am loving this book I've had for awhile now and just started to really read and try it. It's called Dining on a Dime Cook Book by Kellam & Cooper. This is a recipe I tried this morning with great success:

Pancakes from Scratch
2 eggs
2 cups flour, all-purpose or wheat
1 1/2 cups milk
2 Tbsp. sugar
1/4 cup vegetable oil
5 tsp. baking powder
1/4 tsp. salt

In bowl, mix ingredients until moist. Mixture will be thick and lumpy. Don't overmix or it toughens the pancakes. Heat a griddle or hot frying pan over medium heat and use a spray like Pam. Pour 1/3 cup of mixture on the griddle to make perfectlly sized pancakes. Flip when bubbles form.

Makes 15-18 pancakes.

If you have extra pancakes (for small familiesl like mine), put them in a baggie and put in fridge or freezer to eat the next day or two!

Yum!!! No more Bisquick for me again!!! :)

Look for more healthy or quick food recipes coming soon!