Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

Potato and Ham Soup

 Low Fat, Recipes, Soups & Sandwiches, Under 350 Calories  Comments Off on Potato and Ham Soup
Jan 012006
 
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My mom and Dad have a large vegetable garden and they gave us a whole box of extra potatoes. I created this recipe to use up some of the potatoes so they would not go to waste. I’m also going to try some Twice Baked Potatoes. There are some great ideas on the Cook’s Corner and Shelley’s recipe from the October 2005 Chewin’ the News newsletter. We also love Loaded Baked Potato Soup for lunches.

PotatoAndHamSoup
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Recipes

1

2

3

4

5

6

Servings

6

12

18

24

30

36

Ingredients
Potatoes, diced

6

12

18

24

30

36

Carrots, sliced

2

4

6

8

10

12

Celery stalks, sliced

2

4

6

8

10

12

Chopped onion

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Water

6 C.

12 C.

18 C.

24 C.

30 C.

36 C.

Chicken bouillon granules

4 t.

8 t.

1/4 C.

1/4 C. + 4 t.

1/4 C. + 8 t.

1/2 C.

Dried thyme

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Dried parsley

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Diced ham

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Evaporated milk

3/4 C.

1-1/2 C.

2-1/4 C.

3 C.

3-3/4 C.

4-1/2 C.

Flour

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

 

Assembly Directions:
Place potatoes, carrots, celery, onion, water, chicken bouillon, thyme, parsley and ham in a large stock pot. Bring to a rolling boil. Reduce heat to medium and boil for 20 minutes or until potatoes are tender. In a separate bowl mix together the evaporated milk and flour until there are no lumps. Add to the soup and stir in completely. Continue to cook until the soup has thickened slightly.

Freezing Directions:
Cool soup completely. Divide into family-sized portions in freezer bags or rigid containers. Seal, label and freeze.

Serving Directions:
Thaw completely. Reheat over low in a saucepan or reheat in the microwave.

Comments:
You can reduce the sodium in this recipe by using reduced sodium chicken bouillon. Serve this soup with a big salad to round out the meal.

Nutritional Info:
Per Serving: 201 Calories; 3g Fat (12.7% calories from fat); 10g Protein; 34g Carbohydrate; 3g Dietary Fiber; 14mg Cholesterol; 616mg Sodium.
Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk.

Italian Meatball Soup

 Low Fat, Recipes, Soups & Sandwiches, Under 350 Calories  Comments Off on Italian Meatball Soup
Jan 012006
 
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This soup is one of my family’s favorite soups. One of our local grocery stores will occasionally have precooked meatballs for seventy-five cents a pound. You cannot make homemade meat balls for that price! And it makes this recipe even easier to make. The broth is rich and thick and full of vegetables. Give it a try!

Italian Meatball Soup
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Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6

Servings

8

16

24

32

40

48

Ingredients
Macaroni, uncooked

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Canned crushed tomatoes

28 oz.

56 oz.

84 oz.

112 oz.

140 oz.

168 oz.

Tomato sauce

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Water

8 C.

16 C.

24 C.

32 C.

40 C.

48 C.

Beef bouillon granules

4 t.

8 t.

1/4 C.

1/4 C. + 4 t.

1/4 C. + 8 t.

1/2 C.

Italian seasoning

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Meatballs

1/2 lb.

1 lb.

1-1/2 lbs.

2 lbs.

2-1/2 lbs.

3 lbs.

Carrots, sliced

2

4

6

8

10

12

Onion, chopped

1

2

3

4

5

6

Celery stalks, chopped

2

4

6

8

10

12

Frozen green beans

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Assembly Directions:
Cook macaroni according to package instructions. Drain and set aside. Combine crushed tomatoes, tomato sauce, water, bouillon granules, Italian seasoning, meatballs, carrots, onion and celery in a large stock pot. Bring to a rolling boil. Turn down to medium and cook for 20 minutes or until the vegetables are tender but not mushy.

Freezing Directions:
Allow soup to cool completely. Stir in cooked macaroni and frozen green beans. Package the soup in meal sized portions. Large plastic freezer containers and freezer bags work well. Seal, label and freeze.

Serving Directions:
Thaw completely. Warm on the stove or in the microwave.

Comments:
You can reduce the amount of sodium in the recipe by using low sodium beef bouillon or homemade beef stock made without salt. You can reduce the amount of fat in the recipe by making your own meatballs with ground turkey instead of ground beef.

Nutritional Info: with beef meatballs
Per Serving: 221 Calories; 9g Fat (34.0% calories from fat); 9g Protein; 30g Carbohydrate; 6g Dietary Fiber; 10mg Cholesterol; 658mg Sodium.
Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 3 Vegetable; 1-1/2 Fat.

Nutritional Info: with turkey meatballs
Per Serving (excluding unknown items): 227 Calories; 6g Fat (22.7% calories from fat); 14g Protein; 31g Carbohydrate; 6g Dietary Fiber; 57mg Cholesterol; 684mg Sodium.
Exchanges: 1 Grain (Starch); 1 Lean Meat; 3 Vegetable; 1/2 Fat.

Frozen Candy Bars

 Recipes, Snacks and Desserts, Under 350 Calories  Comments Off on Frozen Candy Bars
Jan 012006
 
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Shelley: These bars have a butterscotch flavor that adds a twist to the traditional candy bar taste. Make them, freeze them, and serve them chilled. Yum!

Snickers-Bars
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Recipes

1

2

3

4

5

6

Servings

24

48

72

96

120

144

Ingredients
Peanut butter

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Butterscotch chips

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Semi-sweet chocolate chips

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Sugar

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Butter

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Milk

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Marshmallow cream*

7 oz.

14 oz.

21 oz.

28 oz.

35 oz.

42 oz.

Peanut butter

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Vanilla

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Salted peanuts

1-1/2 C.

3 C.

4-1/2 C.

6 C.

7-1/2 C.

9 C.

Caramels

40

80

120

160

200

240

Heavy whipping cream

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Peanut butter

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Butterscotch chips

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Semi-sweet chocolate chips

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Assembly Directions:
Layer 1:
Melt peanut butter, butterscotch chips, and chocolate chips. Spread in 9×13 pan. Cool.

Layer 2:
Combine sugar, butter, and milk; boil for 5 minutes.
Add marshmallow cream, peanut butter, vanilla, and peanuts. Spread on bottom layer and cool.

Layer 3:
Melt caramels with the cream. Spread on top.

Layer 4:
Melt peanut butter, butterscotch chips, and chocolate chips. Spread on top. Chill.

Freezing Directions:
Cover pan with plastic wrap or slide into a 2-gallon freezer bag. Freeze.

Serving Directions:
Thaw bars in the refrigerator. Serve chilled.

Comments:
* 7 oz. = 1-1/2 cups
The butterscotch flavor adds a twist to the traditional candy bar taste. Yum!

Nutritional Info:
Per Serving: 341 Calories; 19g Fat (47.5% calories from fat); 6g Protein; 42g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 198mg Sodium.
Exchanges: 1/2 Lean Meat; 3-1/2 Fat; 2-1/2 Other Carbohydrates.

Best Homemade Chicken Soup

 Recipes, Soups & Sandwiches, Under 350 Calories  Comments Off on Best Homemade Chicken Soup
Jan 012006
 
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Tammy: Our February/March Recipe of the Month winner is Dawn from CO with her Best Homemade Chicken Noodle Soup recipe. Its easy and inexpensive to make, and freezes great! Dawn says what really makes this recipe great is the frozen homemade-type noodles she uses. And I agree with her! This recipe definitely qualifies as Just like Grandma used to make!

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Recipes

1

2

3

4

5

6

Servings

21

42

63

84

105

126

Makes

8 quarts

16 quarts

24 quarts

32 quarts

40 quarts

48 quarts

Ingredients
Chicken; see note

4 lbs.

8 lbs.

12 lbs.

16 lbs.

20 lbs.

24 lbs.

Chicken bouillon granules*

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Carrots, sliced

1 lb.

2 lbs.

3 lbs.

4 lbs.

5 lbs.

6 lbs.

Celery, sliced

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.

Grandma’s Egg Noodles**

16 oz.

32 oz.

48 oz.

64 oz.

80 oz.

96 oz.

Assembly Directions:
Fill an 8 quart stockpot about half full with water. Add the chicken and boil until the chicken is done and falling off the bones. Remove the chicken from the stockpot and set aside to cool. If necessary, add more water to the broth in the stockpot till it’s at least half full again. Add the bouillon, sliced carrots and celery to the stockpot. Boil for a few minutes, until the carrots and celery start to get tender. Meanwhile, de-bone and chop the chicken into bite sized pieces. Add the chicken to the stockpot. Taste the broth and see if it tastes good or if it is weak. If it’s weak, add more chicken bouillon, 1 T. at a time, until the flavor is right for you. Set aside to cool.

Freezing Directions:
Divide the cooled soup into 3 or 4 one-gallon freezer bags. Divide the frozen noodles into 3 or 4 quart-size freezer bags, the same number as you divided the soup into. Seal, label and freeze all the bags.

Serving Directions:
Thaw a gallon-sized bag of soup and a quart-sized bag of noodles overnight in the refrigerator. Put the soup in a pot on the stove and heat to boiling. Add the noodles and cook for about 7 minutes, or until tender. Serve hot.

Editor’s Comments:
In talking to Dawn about this recipe, we both noticed when we made the soup, including noodles, and froze it, the noodles absorbed most of the broth. So when it was re-heated, we had to add water, which watered down the flavor. Dawn’s solution was to freeze the broth and noodles separate, and then re-heat them together. Which worked well, so problem solved!

Comments:
I’ve made this soup for years now, and everyone rants and raves about it being the best chicken noodle soup ever. My husband won’t touch canned soup! The servings listed above are based on a 1-1/2 C. serving per adult.

If you can’t find homemade noodles in your freezer, you can easily make your own. In a medium size bowl, combine 1 C. flour and 1/2 t. salt. Make a well in the flour, add 1 slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 T. water. On a lightly floured surface, knead the dough for about 3-4 minutes. With a pasta machine, or a rolling pin, roll the dough out to the desired thinness. Use the pasta machine or a pizza cutter to cut into strips of your desired width. Remember, the noodles will more then double in width when they are cooked, so you’ll want to cut them thin.

Note: use your favorite kind of chicken… one whole chicken, 1 cut up fryer, or 4-5 chicken breasts.
* 1/2 C. bouillon granules equals about a 4 oz. jar.
** Grandma’s Egg Noodles (or a similar brand) can be found in the freezer case. They are homemade, fresh noodles; not dried noodles like you find in the spaghetti aisle.

Nutritional Info:
Per Serving: 233 Calories; 11g Fat (43.2% calories from fat); 14g Protein; 18g Carbohydrate; 1g Dietary Fiber; 78mg Cholesterol; 488mg Sodium.
Exchanges: 1 Grain (Starch); 1-1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

Banana Coconut Loaf

 Breads and Breakfast, Recipes, Under 350 Calories  Comments Off on Banana Coconut Loaf
Jan 012006
 
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Shelley: I made this bread at Christmas, but it works for Valentine’s as well. The cherries, coconut, and almond flavor are a unique combination. Delicious!

Banana-Coconut-Loaf

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Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6

Servings

12

24

36

48

60

72

Makes

1 loaf

2 loaves

3 loaves

4 loaves

5 loaves

6 loaves

Ingredients
Eggs

2

4

6

8

10

12

Sugar

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Butter or margarine, melted

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C

3 C.

Mashed banana*

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Almond extract

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Flour

1-1/2 C.

3 C.

4-1/2 C.

6 C.

7-1/2 C.

9 C.

Shredded coconut

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Baking powder

1-1/2 t.

1 T.

1 T. + 1-1/2 t.

2 T.

2 T. + 1-1/2 t.

3 T.

Baking soda

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Salt

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Chopped nuts

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Chopped maraschino cherries

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

 

Assembly Directions:
Break eggs in mixing bowl. Beat until light and frothy. Add sugar and melted butter. Beat well. Stir in mashed banana and almond extract.

In another bowl, measure remaining ingredients; stir until well mixed. Pour over batter; stir just to combine. Spoon into 9×9 loaf pan. Bake at 350 degrees for 40-45 minutes, or until toothpick inserted in center comes out clean. Let stand for 10 minutes. Remove from pan. Cool.

Freezing Directions:
Wrap in plastic wrap, and seal in 1-gallon freezer bag. Label and freeze.

Serving Directions:
Allow the bread to thaw. Slice and serve.

Comments:
* 3 bananas = 1 cup mashed
The cherries, coconut, and almond flavor are such a unique combination. Delicious!

Nutritional Info:
Per Serving: 278 Calories; 13g Fat (41.3% calories from fat); 4g Protein; 38g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 297mg Sodium.
Exchanges: 1 Grain (Starch); 1/2 Fruit; 2-1/2 Fat; 1-1/2 Other Carbohydrates.

Fast and Furious

 2006, Chewin' the News  Comments Off on Fast and Furious
Jan 012006
 

By Shelley Miller

I love it when people discover how versatile the software is. You don’t have to be freezer cooking at the moment in order to make it useful. So, if you’re putting your Thanksgiving menu together at the last minute, let the software make your grocery list for you! I have a fast and furious method for entering new recipes that will have you braving the lines at the grocery store in no time.

 

  1. Enter the recipe name and category.

  2. Enter the recipe ingredients (but not the instructions!)

  3. Print the recipe and slip it into a page protector.

  4. Drop the recipe card with the cooking instructions into the page protector with the printed recipe. (Photocopy any recipes used from cookbooks.)

  5. Create a cooking day in the software and add the recipes on your menu. Don’t forget to change the recipe quantities to reflect the number of people you’re feeding.

  6. Print the grocery report.

  7. Detour through the kitchen for a quick inventory. Eliminate any items on the grocery list that are already stocked in your kitchen.

At some point, you might need to go back and add the instructions to the recipe. (But then again, maybe not!) If you leave the Thanksgiving Cooking Day in your database, you’ll have a head start for next year’s dinner, as well as a reminder of what you served this year!

January 2006 Chewin’ the News with Shelley

 2006, Chewin' the News  Comments Off on January 2006 Chewin’ the News with Shelley
Jan 012006
 

Cookin’ at the Keyboard with Shelley

Big Rocks

ShelleySo, how are the resolutions coming? Being a “goal-setting” kind of girl, New Year’s Resolutions are right up my alley. Unfortunately, by the end of January, my resolve is running low. But the following illustration helps me regain my focus.

“An expert in time management was addressing a class of business students. To illustrate his point, he pulled out a one gallon, wide mouthed Mason jar and set it on the table. He then proceeded to fill it with fist-sized rocks. When no more rocks would fit into the jar, he asked the class, ‘Is the jar full?’ The class, somewhat uncertain, nodded their heads ‘Yes.’

From under the table the man pulled out a bucket of gravel and poured it into the jar. He shook it into the open spaces between the big rocks and asked once more, ‘Is the jar full?’ Hesitantly, one young man responded, ‘Probably not.’

Again reaching under the table, the man brought out a bucket of sand. As he dumped it into the jar, everyone watched the sand trickle into the empty spaces. Once more he asked the question, ‘Is the jar full?’ Noticing the pattern, the class responded together, ‘No!’

Grabbing a pitcher of water, the expert poured the water into the jar until it was filled to the brim. Looking at the class with a smile on his face, he asked, ‘What is the point of my illustration?’ After some thought, one student offered, ‘The point is: No matter how full your schedule is, you can always fit more things into it, if you really try!’ Smiling, the teacher replied, ‘No. The point is: If you don’t put the big rocks in first, you’ll never get them in at all.'”

Like the Mason jar, every day will be filled with things of relative importance: rocks, gravel, sand, and water. So dust off those resolutions that have been covered up by a month’s worth of activities and distractions. Take a moment to contemplate the list, and then pick the most important one. See your goal as a big rock in your “Mason-jar day” and drop it in…before it’s too late. Remember: “If you don’t put the big rocks in first, you’ll never get them in at all.”

Valentine Treats

My husband and I put two coupons in the Valentine cards to our daughters. One is good for “A Date with Mom”, and the second can be redeemed for “A Date with Dad”. The dates aren’t expensive; with five daughters, that equates to ten separate outings in the next month! I usually go to Starbuck’s for a long talk over hot chocolate. Last year, I was buying cards and printing coupons the night before Valentine’s Day. This year, the cards and coupons have been classified as Big Rocks for next week. If you’re planning ahead for Valentine’s Day, here’s a couple of recipes to put in the freezer so you’re ready for the big event.

Snickers-BarsFrozen Candy Bars

These bars have a butterscotch flavor that adds a twist to the traditional candy bar taste. Make them, freeze them, and serve them chilled. Yum!

 

 

Banana-Coconut-LoafBanana Coconut Loaf

I made this bread at Christmas, but it works for Valentine’s as well. The cherries, coconut, and almond flavor are a unique combination. Delicious!

 

Software Suggestions

Before You Shop

The Advantage Cooking software is such a great tool! When it comes to planning a cooking day, I hardly have to think anymore. It takes only minutes to create a new “Cooking Day” and select the recipes I want to prepare. With one click of the mouse, the Grocery Report is printed and I’m on my way to the store. Before grabbing my keys, there are three things that I always remember to do:

  • Print a Container Report. While the Grocery Report is a list of the food items needed to cook, the Container Report is a list of the storage items needed to freeze. Containers can be a variety of things, such as freezer bags, rigid containers, plastic wrap, aluminum foil, or cupcake liners. If I come home without enough of these important items, I either have to improvise, or make another trip to the store (both of which can be frustrating and time consuming!)

  • Detour through the kitchen. I’m always anxious to get in the car, but a few minutes spent here saves me money at the checkout. I do a quick inventory of the cupboards and pantry, eliminating the items on the Grocery Report (and Container Report) that are already in the kitchen. No need to come home with double and have to store it until next time.

  • Consider the staples. I can’t count the number of times I’ve finished a cooking session, only to discover that we’re out of butter, or milk, or flour, or something! I was just at the store and I’m not in the mood to go back. I’ve tried two different methods to avoid this event, and they both work equally well. First, manually write in the staples your family can’t live without. The second option is to create a recipe called “Household Staples” and add it to the Cooking Day. My recipe contains things like butter, milk, flour, bread, peanut butter, lettuce, bananas, and apples.

By using the software, I find myself conquering the aisles at the grocery store before it’s necessary to look at the recipes I’m cooking. Adding a few practical steps, in the right order, gives me an even greater “Advantage!”

  Download a trial version of the software! It’s free!

 Closing Comments from Shelley

I received this email last month from another 30 Day Gourmet cook:

Hey Shelley! I wanted to tell you your last News helped me out! I was putting my Thanksgiving shopping list together, and realized I only had one of my recipes in the software. I’m not sure how that happened, but I was in a hurry, and moaned about how long it would take me to put all the recipes in there. Then I remembered what you said about adding it quick and pulled up the News to see what you said to do. So, I added my recipe name and the ingredients and I was good to go in a short time. Once again, Shelley to the rescue with another great idea!!

Read the “Fast and Furious” software tip!

Until we talk again next month, make those Big Rocks a priority before the opportunity disappears! You’ll be glad you did.

 

Shelley

January 2006 Chewin’ the News with Carol

 2006, Chewin' the News  Comments Off on January 2006 Chewin’ the News with Carol
Jan 012006
 

Kitchen Fun with Carol

carol2007Happy New Year, everyone! It’s hard to believe that another year has gone by so quickly. Where does all the time go? It sure gives you a dose of perspective on your life and where it is headed. I’m not normally one to set New Year’s resolutions but the older I get the more important it seems set goals for where you are headed. This year I have decided to set some long-term goals for myself. In the past I’ve learned that goals need to be something that is very important in your life. I’ve also learned that changes in habits can take a while to take hold and you have to be patient (patience is something I’m always working on!). Here are some of the areas that I am going to work on this year:

Driving: Over Christmas break we took my twin boys to get their temporary driving licenses, otherwise known as their learner’s permit. So you can imagine what I will be doing once the snow and ice disappear! I’ll be teaching my two boys to drive and taking them to driver’s education classes. What an exciting time!

MaggieExercise: It’s easy to exercise in the warm months but the winter is hard for me. Maggie, our family dog, practically begs to be taken on a walk every night once it warms up. She will go and stare at her leash hanging up on the peg in the laundry room and cries. It is so pathetic that you can’t help but take her out for a walk. The winter is a different story. She is almost 14 and likes the snow but her bones do not appreciate the cold. I certainly understand her feelings! My bones don’t appreciate it either. My goal is to find an enjoyable physical activity for the winter months.

Mind: Last summer I joined a book club called the Page Turners. We meet on a monthly basis and talk about a book that we have read. My goal is to follow through and read the assigned book so that I can actively participate in the discussions. It’s all a matter of prioritizing my schedule. Here’s some of the books I will be reading this year: Captivating by John & Stacy Eldredge, Flabbergasted by Ray Blackston, In His Steps by Charles Sheldon, The Guardian by Nicholas Sparks, and Deadline by Randy Alcorn.

Last month I mentioned that I was going to focus on comfort foods in this month’s newsletter. I don’t know if you’ve noticed but a lot of comfort foods are full of carbohydrates and fat. This will not work with a goal of eating healthier in the New Year. There is one food that I think qualifies as a comfort food on a cold winter’s night. How about a hot bowl of soup, a hearty salad and some fresh baked bread? When planning my winter menu I always include a soup and salad night. It’s one of my favorite dinners of the week.

This issue of Chewin’ the News brings you two great soup recipes. Read more about them in the Bonus Recipes Section.

Bonus Recipes

ItalianMeatballSoupItalian Meatball Soup

This soup is one of my family’s favorite soups. One of our local grocery stores will occasionally have precooked meatballs for seventy-five cents a pound. You cannot make homemade meat balls for that price! And it makes this recipe even easier to make. The broth is rich and thick and full of vegetables. Give it a try!

 

 

 

PotatoAndHamSoup

Potato and Ham Soup

My mom and Dad have a large vegetable garden and they gave us a whole box of extra potatoes. I created this recipe to use up some of the potatoes so they would not go to waste. I’m also going to try some Twice Baked Potatoes. There are some great ideas from the October 2005 Chewin’ the News newsletter. We also love Loaded Baked Potato Soup for lunches.

 

 

Freezer Cook of the Month Contest Winner

Our winner this month is Kim from Surprise, AZ. Read how 30 Day Gourmet has helped make her life simpler and gave her more free time with her family.

Kim says:

I have loved freezer cooking for many years, almost fifteen- which is almost as old as my oldest son. I also have an 11 year old daughter, an 18 month old daughter, and a 4 month old son…quite a handful of children at times…I never could get up enough courage to do a one month session until this past September, and then I actually did 33 meals! What a sense of accomplishment! And the recipes were so easy to adjust to my famished family! The food was delicious, fresh, and best of all- homemade. I shopped and cooked for three full days, and was exhausted by the end of the third day, but I have been a happy camper for the past month and a half knowing I have ready made meals and free evenings with my husband and children. Thank you for making life simple- I cant wait to get back into the kitchen before the holidays so that I can be fully prepared for company this year!

We are glad you got up the courage to try a one month cooking session. It can be a challenge but it is well worth the effort.

Closing Comments from Carol

I hope you enjoy the soup recipes! There is nothing like a steaming hot bowl of soup on a cold winter’s night. Add a tossed salad and warm, fresh bread and you have a wonderful, homey meal. That’s the best in comfort food!

Do you have any recipes that you would like to share? I’d love to try and share them with everyone. You can post your recipes on the 30 Day Gourmet Facebook® fan page or click here to send me an email. Or do you have any other topics that you would like me to cover? Click here to send me an email. I enjoy hearing from you!

Have fun in your kitchen!

Carol

Dec 012005
 
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This is one of my daughter’s all time favorite recipes. I made this for Thanksgiving instead of making a regular pecan pie. It’s nice because you can get a taste of pecan pie without all the guilt.

PecanPieBars
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Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6

Servings

48

96

144

192

240

288

Ingredients
Flour

3 C.

6 C.

9 C.

12 C.

15 C.

18 C.

Margarine

3/4 C.

1-1/2 C.

2-1/4 C.

3 C.

3-3/4 C.

4-1/2 C.

Sugar

1/3 C.

2/3 C.

1 C.

1-1/3 C.

1-2/3 C.

2 C.

Salt

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Eggs

3

6

9

12

15

18

Sugar

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Corn syrup

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Margarine, melted

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.

Vanilla

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Chopped pecans

1-1/2 C.

3 C.

4-1/2 C.

6 C.

7-1/2 C.

9 C.

Assembly Directions:
Heat oven to 350 degrees. Grease a 15 x 10 jelly roll pan. Beat together flour, margarine, sugar and salt with mixer on low speed until crumbly (the mixture will be dry). Press firmly into pan. Bake 20 minutes or until light golden brown. Do not over bake.

Mix all remaining ingredients except the pecans until well blended. Stir in chopped pecans. Spread filling evenly over baked crust. Carefully place in oven. Bake for 25 minutes or until the filling is set. Cool completely.

Freezing Directions:
Cut each pan into 48 squares. Place bars in a freezer container. Separate the layers with wax paper. Seal, label and freeze.

Serving Directions:
Thaw and enjoy!

Nutritional Info:
Per Serving: 128 Calories; 6g Fat (42.3% calories from fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 73mg Sodium.
Exchanges: 1/2 Grain (Starch); 1 Fat; 1/2 Other Carbohydrates.

Chocolate Fudge Cake

 Recipes, Snacks and Desserts, Under 350 Calories  Comments Off on Chocolate Fudge Cake
Dec 012005
 
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This is one of the best chocolate cake recipes that I have ever tasted. It is dense and fudgy and so moist. The secret is the buttermilk. I used low fat buttermilk in the recipe. It works just as well as regular buttermilk. There are several ways to freeze this cake. You can freeze it unfrosted in layers. I put the layers in gallon freezer bags. You can also freeze it as a 9×13 fully frosted cake. Either way it comes out great. When I make this cake, I top it with the Fudge Sauce recipe and then top it with whipped cream. Try it this way or frost it with your favorite frosting.

ChocolateFudgeCake003
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Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6

Servings

16

32

48

64

80

96

Ingredients
Flour

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Unsweetened cocoa powder

3/4 C.

1-1/2 C.

2-1/4 C.

3 C.

3-3/4 C.

4-1/2 C.

Baking soda

1-1/4 t.

2-1/2 t.

1 T. + 3/4 t.

1 T. + 2 t.

2 T. + 1/4 t.

2 T. + 1-1/2 t.

Salt

1/4 t.

1/2 t.

3/4 t.

1 t.

1-1/4 t.

1-1/2 t.

Butter or margarine

3/4 C.

1-1/2 C.

2-1/4 C.

3 C.

3-3/4 C.

4-1/2 C.

Sugar

2/3 C.

1-1/3 C.

2 C.

2-2/3 C.

3-1/3 C.

4 C.

Brown sugar

2/3 C.

1-1/3 C.

2 C.

2-2/3 C.

3-1/3 C.

4 C.

Eggs

2

4

6

8

10

12

Vanilla

2 t.

1 T. + 1 t.

2 T.

2 T. + 2 t.

3 T. + 1 t.

1/4 C.

Lowfat buttermilk

1-1/2 C.

3 C.

4-1/2 C.

6 C.

7-1/2 C.

9 C.

 

Assembly Directions:
Preheat oven to 350 degrees. Grease two 9-inch round cake pans or one 9×13 cake pan. Mix flour, cocoa, baking soda, and salt. In another bowl, beat butter and both sugars at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. At low speed, alternately add flour mixture and buttermilk to batter until just blended. Pour batter into pan(s). If making the round layers, bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. If making the 9×13 cake, bake for 35 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

Freezing Directions:
Layer cake – Allow to cool for 10 minutes. Turn out onto a wire rack and cool completely. Once cooled, place layers into separate gallon freezer bags. Seal, label and freeze.

Oblong cake – Allow to cool for 10 minutes. Turn out onto a wire rack and cool completely. Once cooled, place in a two gallon freezer bag. Seal, label and freeze.

Serving Directions:
Allow the cake to thaw. Frost with your favorite frosting and enjoy.

Comments:
I like to top this cake with Fudge Sauce and whipped cream. It is so rich and thick! It’s a favorite at our house for birthdays.

Nutritional Info:
Per Serving: 216 Calories; 10g Fat (40.0% calories from fat); 4g Protein; 30g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 266mg Sodium.
Exchanges: 1 Grain (Starch); 2 Fat; 1 Other Carbohydrates.