Nanci Slagle

April 2006 Chewin’ the News

 2006, Chewin' the News  Comments Off on April 2006 Chewin’ the News
Apr 012006
 

Freezer Cooking News from Nanci

Dear cooks,
nanciwebCarol will be taking a few well deserved months off her newsletter. Tammy and Shelley and I will do our best to keep the info, news and recipes coming during the 2nd, 3rd, and 4th week of every month. Thanks!

Happy spring to everyone! I’m writing this over my school’s spring break. Ah . . . the luxury of sleeping in until 8 or 9 am, reading a book for fun, calling my sister for a 3 hour chat, catching up on correspondence and cooking, cooking, cooking. I have to laugh at my students when they say that they are “too busy to do this” or “too busy to do that”. True, they are busier than we might have been at their age but if they think it changes as they get older they are in for a big surprise. I am 47 years old and my “to do” isn’t getting any shorter.

Since money is a little tight right now (income taxes due soon, property taxes coming up in May, kid in college, etc. etc.) I decided to do a lot of cooking over spring break but to limit myself to what I had “on hand”. I don’t know if your pantries, refrigerators and freezers look anything like mine but they just seemed to be filled with stuff that nobody wants to eat or make into anything. And so I tackled the shelves and the corners. Here’s what I made:

Not bad, eh? The first thing that I ran out of was stick margarine and milk. I could have kept going a lot longer with more of these two ingredients. But all good things must come to an end – ha!

Here are two new recipes that I tried. Both are definitely “keepers”.

Apple Pie Cake

I clipped this recipe from a local newspaper years ago but had never tried it. The ingredients sound a little weird but boy does it taste good. It’s just my kind of recipe. It tastes great frozen, chilled, room temp or warmed up. That means that I can eat it for breakfast, lunch or dinner. Next time I may try putting it in a glass pie dish or my Pampered Chef pie plate. Enjoy!

Fried Rice
Another recipe that I tried was Fried Rice. I like this at the Chinese restaurant in town but never thought of making it. Really easy! This is a great recipe for using up the extra cooked meat that you may have at the end of cooking day. For me, it meant picking the bones from daughter Becky’s leftover Applebee’s Rib Dinner that she had for her birthday this past week. I didn’t have any bean sprouts in the cupboard so I left them out. I did add some peanuts. I bagged these up in 1 C. servings to take to work for my lunches.

Company and Website News

Sales are brisk here at 30 Day Gourmet. I hired my oldest daughter Kaytee to help in the office over her Christmas break. 2nd oldest daughter Becky still helps out most Saturday mornings. My 16 year old son Adam often accompanies me to the UPS Store to carry boxes that are way too heavy for me. Jenna doesn’t much besides taste test recipes! My friend Lisa and her daughter Kali live right up the road from us and put together our notebooks and labels. On Sundays we all get together after church and eat a 30 Day Gourmet meal! So thank you for your business. You are helping my kids go to college (Kaytee is studying criminology at Ball State University and Becky has been accepted at Indiana Wesleyan University to study missions in the fall). You are giving my son a way to earn his spending money for a trip to Morocco this summer (his friend’s dad grew up there). And you are making my best friend’s budget a little easier to manage. I know we don’t have a lot of what the big companies have to offer but we have survived as a small business (really small actually) for 10 years now and I have you to thank for that. THANK YOU!

Emails from Happy Customers

I wanted to let you know that I love everything I have received from your company. As a busy military wife it’s nice knowing that dinner is in the freezer. It’s also made it possible for me to bless others in our unit (one gal just gave birth to twins and was thrilled by not having to cook a night) and it makes cooking for a large group a breeze. Brandy 

It LIIIIIIIIIVES! (Gene Wilder in Young Frankenstein)

My Bobby, my picky, finnicky, won’t eat wheatballs boy, Bobby, nodded in approval at your meatball recipe that I made with TVP. You. Are. Genius.

Thank you! Mary from Stamford, CT 

I purchased my absolutely priceless copy of 30 Day Gourmet many years ago and have almost worn it out. I would like to have access to the web site so that I can get some new recipes and inspiration. My book is so old that you don’t even picture my edition on your site. It is a big yellow binder.

By the way, my family loves the Parmesan Chicken, Russian Chicken and Meat Loaf best. Virginia from Florida

Closing Comments

By the time you get this, it will be Easter weekend. Have a blessed time with your family and friends. At the Slagle house we will joyously celebrate the resurrection of Jesus at our church. Hopefully we will bring several “extras” with us and then invite them all back to our house for a big dinner. If it’s nice outside we will take a walk in our local park and then play several games of Scrabble. I will hide one large chocolate-on-the-outside and peanut butter-on-the-inside egg in the house for each of the kids. They will be embarrassed to go looking for it but they won’t turn it down when they find it. If you still have little ones in your house enjoy this time. It passes by so quickly!

Happy cooking!

Nanci

Fried Rice – Nanci’s

 Recipes, Sides and Salads  Comments Off on Fried Rice – Nanci’s
Apr 012006
 
Share This Recipe

I like ordering Fried Rice at the Chinese restaurant in town but never thought of making it. Really easy! This is a great recipe for using up the extra cooked meat that you may have at the end of cooking day. For me, it meant picking the bones from daughter Becky’s leftover Applebee’s Rib Dinner that she had for her birthday this past week. I didn’t have any bean sprouts in the cupboard so I left them out. I did add some peanuts. I bagged these up in 1 C. servings to take to work for my lunches.

Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

8

16

24

32

40

48
Ingredients
Rice, uncooked

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.
Oil

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Water

4 C.

8 C.

12 C.

16 C.

20 C.

24 C.
Chopped onion

1-1/2 C.

3 C.

4-1/2 C.

6 C.

7-1/2 C.

9 C.
Canned sliced mushrooms

22 oz.

44 oz.

66 oz.

88 oz.

110 oz.

132 oz.
Soy sauce

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.
Cooked meat

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Eggs

6

12

18

24

30

36
Optional:
Canned bean sprouts
Peanuts

Assembly Directions:
Fry the rice in oil until golden brown. Add water and onion. Simmer until rice is tender (about 20 minutes). Mix in the mushrooms, soy sauce, meat and any optional ingredients. In a separate skillet, scramble the eggs, and then add to rice mixture. Serve immediately or cool and freeze.

Freezing Directions:
Freeze in casserole dish, meal sized freezer bags or smaller individual freezer bags.

Serving Directions:
Thaw and reheat in the microwave.

Comments:
Nanci’s Note: I’m not a fan of bean sprouts so I leave them out. I am a fan of peanuts so I add them. I like the crunch I guess. For the meat, I just go to the freezer and pull out the “dibs and dabs” that I have put in there from leftovers or cooking day extras.

I freeze this in 1 C. portions in a small Ziploc container or a quart size Ziploc bag. I heat them up in the microwave at work and then add a soy sauce packet (we accumulate these from somewhere).

Nutritional Info:
Nutritional analysis does not include bean sprouts or peanuts.
Per Serving: 404 Calories; 18g Fat (40.8% calories from fat); 15g Protein; 45g Carbohydrate; 3g Dietary Fiber; 155mg Cholesterol; 908mg Sodium.
Exchanges: 2-1/2 Grain (Starch); 1-1/2 Lean Meat; 1-1/2 Vegetable; 3 Fat.

Coconut Carrot Wedding Cake

 Recipes, Snacks and Desserts  Comments Off on Coconut Carrot Wedding Cake
Apr 012006
 
Share This Recipe

I made this cake and took it to our Easter play for the cast to taste-test. Let’s just say IT WAS A HIT! If you love coconut, nuts and cream cheese you will love this cake. It’s moist and rich and just plain delicious. We finally brought the rest of it backstage because people kept running up to the makeup room for another piece and we were afraid of missing our cues. Ha!
Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

12

24

36

48

60

72
Ingredients
Eggs, beaten

3

6

9

12

15

18
Sugar

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.
Baby food carrots

2 small jars

4 small jars

6 small jars

8 small jars

10 small jars

12 small jars
Oil

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Crushed pineapple with juice

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Flour

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.
Baking soda

2 t.

1 T. + 1 t.

2 T.

2 T. + 2 t.

3 T. + 1 t.

1/4 C.
Salt

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.
Vanilla

2 t.

1 T. + 1 t.

2 T.

2 T. + 2 t.

3 T. + 1 t.

1/4 C.
Cinnamon

2 t.

1 T. + 1 t.

2 T.

2 T. + 2 t.

3 T. + 1 t.

1/4 C.
Coconut

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Walnuts; chopped

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Frosting Ingredients
Cream cheese; softened

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.
Margarine; softened

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Confectioner’s sugar

3 C.

6 C.

9 C.

12 C.

15 C.

18 C.
Vanilla

2 t.

1 T. + 1 t.

2 T.

2 T. + 2 t.

3 T. + 1 t.

1/4 C.
Walnuts; chopped

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Assembly Directions:
In a large bowl, combine cake ingredients. Mix well. Pour into 9×13 oiled pan or two 9-inch round oiled pans.

Freezing & Cooking Directions:
Bake at 350 degrees for 35-40 minutes. While cake is baking, make frosting. Combine cream cheese, margarine and vanilla. Add confectioner’s sugar 1 C. at a time. Beat until smooth.

Cool cake. Frost then top with chopped walnuts. Serve now or freeze for later.

Comments:
This cake is a sure hit! It’s very rich and filling but you just can’t seem to stop eating it.

Nutritional Info:
Per Serving: 803 Calories; 48g Fat (52.2% calories from fat); 11g Protein; 88g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 553mg Sodium.
Exchanges: 1 Grain (Starch); 1 Lean Meat; 1/2 Fruit; 9 Fat; 4 Other Carbohydrates.

Apple Pie Cake

 Recipes, Snacks and Desserts  Comments Off on Apple Pie Cake
Apr 012006
 
Share This Recipe

I clipped this recipe from a local newspaper years ago but had never tried it. The ingredients sound a little weird but boy does it taste good. It’s just my kind of recipe. It tastes great frozen, chilled, room temp or warmed up. That means that I can eat it for breakfast, lunch or dinner. Next time I may try putting it in a glass pie dish or my Pampered Chef pie plate. Enjoy!
Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

12

24

36

48

60

72
Ingredients
Yellow cake mix

1 box

2 boxes

3 boxes

4 boxes

5 boxes

6 boxes
Butter or margarine, softened

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Shredded coconut

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Apples, sliced and chopped

3 C.

6 C.

9 C.

12 C.

15 C.

18 C.
Sugar

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Cinnamon

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.
Eggs

1

2

3

4

5

6
Sour cream

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Assembly Directions:
Preheat oven to 350 degrees. Mix the cake mix, butter or margarine, and shredded coconut in a mixing bowl. Press into a 9×13 pan and bake for 10 minutes. Remove from oven. In a separate mixing bowl, mix apples, sugar and cinnamon. Spread apple mixture on top of partially baked crust. In a mixing bowl mix the egg and sour cream. Spread over the apple mixture. Bake the cake for 30 minutes.

Freezing Directions:
Cool. The cake can be frozen whole or cut into bars. Place in a freezer container or gallon freezer bag. Seal, label and freeze.

Serving Directions:
Thaw and enjoy!

Comments:
These are yummy!

Nutritional Info:
Per Serving: 363 Calories; 18g Fat (44.3% calories from fat); 3g Protein; 48g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 388mg Sodium.
Exchanges: 1/2 Fruit; 3-1/2 Fat; 3 Other Carbohydrates.

4 Layer Cookie Bar

 Recipes, Snacks and Desserts, Under 350 Calories  Comments Off on 4 Layer Cookie Bar
Mar 012006
 
Share This Recipe

These 4 Layer Cookie Bars were big hits with my kids. They actually liked them better once they had been individually cut and frozen. They really do taste like Twix bars without whatever that commercial processed taste is. It’s just as easy to make three pans of these as one.
Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

24

48

72

96

120

144
Ingredients
Keebler® club crackers*

42

84

126

168

210

252
Sugar

2/3 C.

1-1/3 C.

2 C.

2-2/3 C.

3-1/3 C.

4 C.
Brown sugar

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Butter or margarine

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Crushed graham crackers

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Milk

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.
Peanut butter

2/3 C.

1-1/3 C.

2 C.

2-2/3 C.

3-1/3 C.

4 C.
Chocolate chips

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Peanut butter chips

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

 

Assembly Directions:
Lightly butter a 9 x 13 inch pan. Place one layer of whole Club crackers in pan. Melt butter in microwave. Pour melted butter into medium saucepan. Add white sugar, brown sugar, graham crackers, and milk. Cook over high heat 5 minutes, stirring 2-3 times. Pour over layer of crackers and spread. Add another layer of crackers. Combine peanut butter, chocolate chips, and peanut butter chips. Melt in microwave about 2 minutes on high. When melted, stir and pour over crackers. Sprinkle with nuts if desired. May also use butterscotch chips instead of peanut butter chips. Tastes like TWIX® candy bars!

Freezing Directions:
Cool before cutting into bars. Place each bar in a fold top sandwich bag. Place in a freezer container or gallon freezer bag. Seal, label and freeze.

Serving Directions:
Thaw and enjoy!

Comments:
*42 crackers is approximately 1/3 of a box
Nanci’s Note: My kids really liked these. We think they taste best from the freezer (less sticky). A little goes a long way with these bars so I cut them small and put them in cheap fold top baggies. Then I put all of the baggies into a large freezer container or gallon size freezer bag. The kids keep the baggie on to hold the bar (not because they don’t want to get the sticky stuff all over their fingers but because they are very lazy and don’t want to get up and wash their hands afterward).

Nutritional Info:
Per Serving: 197 Calories; 12g Fat (51.3% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 176mg Sodium.
Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 2 Fat; 1 Other Carbohydrates.

March 2006 Chewin’ the News with Nanci

 2006, Chewin' the News  Comments Off on March 2006 Chewin’ the News with Nanci
Mar 012006
 

Freezer Cooking News from Nanci

nanciwebWow – hard to believe it’s March already. Our weather has been unpredictable at best. Warm one day and flurries the next. Kaytee is off on spring break right now and working on homework. Becky is trying to make it through until her spring break starts on her 18th birthday – the 24th of March. Was it really 18 years ago that I was having my 2nd child? Oh those years have gone by so quickly.

Many of you first heard of 30 Day Gourmet at a Hearts at Home conference. Hearts at Home is an organization for stay-at-home moms. They hold conferences and send newsletters and provide all kinds of great resources. Back when I had 4 kids under the age of 8 they were a literal lifeline. I still get their monthly e-mail news. I have known Jill, the Hearts at Home director, for several years. She and I are about the same age and our kids are close to the same age. (They added a 5th when they adopted a boy from Russia a few years ago.) Jill’s column in their December newsletter especially made me stop and reflect. It’s about Christmas but applies well to any time of the year. Enjoy!

A Word From Jill Savage, Executive Director

Greetings from Hearts at Home!

We’re setting an extra place at the holiday table this year. Matt made his way into our lives after meeting our daughter, Anne, at Starbucks (of all places!). Since Anne was living in Paris , France , this fall, Matt decided to do an “over-the-top” proposal at the Eiffel Tower . And now we are planning a wedding.

Today is Erica’s 15th birthday. Fifteen years ago she arrived in the middle of the night just a few days before Christmas. Now she’s a beautiful young lady making her journey through the teen years.

With one daughter planning a wedding and another daughter celebrating a birthday, I’ve been thinking about how our family is changing. Evan will be away at college most of the year. Although our younger boys are still in grade school, I don’t want to forget how quickly they will grow up.

With this in mind, I’m giving some different types of gifts this Christmas. After a day in the kitchen with my girls baking holiday cookies and breads, I realized that I had given my daughters a precious gift of mentoring them in their kitchen skills. When I spent yesterday afternoon playing games with my boys, I gave the gift of time. When Evan came home exhausted from his first semester of college, I gave the gift of encouragement. When my husband Mark came home frustrated after a day at work, I gave the gift of a listening ear. When Anne, Erica, and I spent time just talking about girl things, I gave the gift of laughter, conversation, and precious memories. When we worshipped together at church on Sunday, I gave the gift of Jesus.

I’m sure you have a dozen things to do in the next few days. I know I do. But I don’t want to become so focused on the tasks that I miss the people. Join me in giving gifts of relationship this Christmas. Those are the gifts that last a lifetime.

Merry Christmas from your Hearts at Home family!

Jill

Click here to subscribe to the Hearts at Home free e-newsletter. They are a yahoo group just like we are.

 

Click here to visit the Hearts at Home website. Tons of great info for moms.

 

Recipes from Hearts at Home

The Hearts at Home newsletter always has a great recipe or two that I like to try out. Here are a few that became winners in our house – of course that, unfortunately means that they are loaded with sugar. A battle for another day!

Turtle Cake 
Many of you have a recipe for this Turtle Cake. It’s always a favorite at church suppers or company dinners. The gooey caramel, pecan, chocolate chip center puts it in that “to die for” category of desserts. In our house, though, because of the pecans this would be an “adults only” dessert. Good thing it freezes great! I freeze the individual pieces in rigid freezer containers. This isn’t the type of dessert that you want to be spooning out of a bag?. Warm it up right in the container and dig in!

4 Layer Cookie Bar 
These 4 Layer Cookie Bars were big hits with my kids. They actually liked them better once they had been individually cut and frozen. They really do taste like Twix bars without whatever that commercial processed taste is. It’s just as easy to make three pans of these as one.

Company and Website News

Here’s a quick list of our items:

Emails from Happy Customers

My mom makes the peanut clusters that you had given the recipe for and it is a staple for our Christmas celebrations, but the one addition that I think makes it even better is she adds a cup of chunky peanut butter. It makes them even more creamy and delicious.

Thanks for all the wonderful recipes and ideas that you and your team offer. Erica W.

So glad that you are going to be posting low fat, healthier recipes. I have been fighting the pounds for years. I have tried your recipes numerous times. I always try to make a low fat version. Some times it works and sometimes it doesn’t. My daughter and I are both members and we love 30 Day Gourmet. She works and has 2 small children, so she can spend more time with the boys and have stress free evenings. I cook for 2, but this allows me to have more time to enjoy doing something I like. Thank you so much. Terri H.

Closing Comments

Happy cooking!

         Nanci

Wendy’s Chili

 Recipes, Soups & Sandwiches, Under 350 Calories  Comments Off on Wendy’s Chili
Feb 012006
 
Share This Recipe

Wendy’s Chili is a favorite of many. Since I didn’t have a chili recipe of my own (I know – that’s pitiful) I decided to give this a try. I don’t do spicy and the real Wendy’s Chili is actually too zippy for me. Making it myself gave me control over those spices (I left them in the recipe. You can decide for yourself.) I loved the outcome. Served with warm, homemade bread you just can’t beat it.
Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

12

24

36

48

60

72
Makes

12 C.

24 C.

36 C.

48 C.

60 C.

72 C.
Ingredients
Ground beef

2 lbs.

4 lbs.

6 lbs.

8 lbs.

10 lbs.

12 lbs.
Tomato juice

4 C.

8 C.

12 C.

16 C.

20 C.

24 C.
Tomato puree

29 oz.

58 oz.

87 oz.

116 oz.

145 oz.

174 oz.
Red beans; canned, drained

15 oz.

30 oz.

45 oz.

60 oz.

75 oz.

90 oz.
Chopped onion

1-1/2 C.

3 C.

4-1/2 C.

6 C.

7-1/2 C.

9 C.
Diced celery

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Diced green pepper

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.
Chili powder

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.
Cumin

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.
Garlic powder

1-1/2 t.

1 T.

1 T. + 1-1/2 t.

2 T.

2 T. + 1-1/2 t.

3 T.
Salt

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.
Black pepper

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
Oregano

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
Sugar

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
Cayenne pepper

1/8 t.

1/4 t.

3/8 t.

1/2 t.

1/2 t. + 1/8 t.

3/4 t.

Assembly Directions:
In a frying pan, brown the ground beef; drain.  Put the drained beef and the remaining ingredients into a 6-quart pot.  Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

Freezing and Cooking Directions:
Cool and freeze in freezer bags or rigid containers.

To serve: Thaw and heat in microwave or on stovetop.

Nanci’s Comments:
This tastes great!  Better than Wendy’s because I can control the spices.  Our family likes chili pretty mild so I left out the cumin and cayenne pepper and it was just perfect for us!  We ate 4 C. right off the stove and I froze the rest in two 4 C. Ziploc freezer containers.

Nutritional Info:
Per Serving: 268 Calories; 14g Fat (44.7% calories from fat); 18g Protein; 20g Carbohydrate; 6g Dietary Fiber; 52mg Cholesterol; 946mg Sodium.
Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 2 Vegetable; 1-1/2 Fat.

Pastrami Dip in a Loaf

 Appetizers, Recipes  Comments Off on Pastrami Dip in a Loaf
Feb 012006
 
Share This Recipe

I love serving the spinach dip in a bread bowl for an appetizer but didn’t really know what else I could put in that boat. Here’s a great recipe. It tastes really good and you can freeze it ahead of time. I froze the dip separately to thaw and put into the bread bowl just before serving but I also tried putting it into thebread bowl and freezing the whole thing. Both ways worked just fine!
Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

12

24

36

48

60

72
Ingredients
Hawaiian bread loaf; large

1

2

3

4

5

6
Cream cheese, softened

24 oz.

48 oz.

72 oz.

96 oz.

120 oz.

144 oz.
Onion, finely chopped

1

2

3

4

5

6
Pastrami; sliced thin, chopped

1/4 lb.

1/2 lb.

3/4 lb.

1 lb.

1-1/4 lbs.

1-1/2 lbs.
Pepper

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
Italian dressing

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

 

Assembly Directions:
Combine cream cheese, chopped onion, chopped pastrami, pepper and Italian dressing.

Freezing Directions:
You can either freeze the dip separately, thaw it and put it into the loaf to bake before serving.
OR you can put the dip into the loaf, follow the cooking instructions, cool the loaf and freeze the whole thing to thaw and reheat later.
OR you can put the dip into the loaf, freeze it and then thaw and bake it at a later time.

Cooking Directions:
To serve, preheat oven to 250 degrees. Slice round bread across the top creating a “lid”. Hollow the bread loaf out and save the pieces for serving. Put dip into the loaf and replace the lid. Wrap tightly with aluminum foil and bake for 90 minutes. Serve with bread pieces and/or crackers.

Comments:
This is so easy and really tasty!

Nutritional Info:
Per Serving: 378 Calories; 28g Fat (65.1% calories from fat); 10g Protein; 23g Carbohydrate; trace Dietary Fiber; 84mg Cholesterol; 429mg Sodium.
Exchanges: 1 Lean Meat; 4-1/2 Fat.

Onion Rice

 Low Fat, Recipes, Sides and Salads, Under 350 Calories  Comments Off on Onion Rice
Feb 012006
 
Share This Recipe

I have trouble coming up with side dishes. For awhile now, I have given in and bought the various “sides” packets at the grocery store. Not only can they be expensive but the sodium and preservatives also factor in. I decided to begin freezing sides again. We have begun to eat more rice at our house so I tried this VERY easy rice dish. It freezes great – either in a casserole dish, in meal sized freezer bags or in smaller freezer bags for an individual side or snack.
Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

8

16

24

32

40

48
Ingredients
Rice, uncooked

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.
Lipton French onion soup mix

1 packet

2 packets

3 packets

4 packets

5 packets

6 packets

Assembly Directions:
Prepare rice as directed on package, adding French onion soup to the water while cooking.

Freezing Directions:
Freeze in casserole dish, meal sized freezer bags or smaller individual freezer bags.

Serving Directions:
Thaw and reheat in the microwave.

Comments:
Nanci’s Note: I enjoy stirring peanuts or cashews into the rice just before eating.

Nutritional Info:
Per Serving: 183 Calories; 1g Fat (3.0% calories from fat); 4g Protein; 40g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 439mg Sodium.
Exchanges: 2-1/2 Grain (Starch).

Make Your Own Instant Oatmeal

 Breads and Breakfast, Low Fat, Low Sodium, Recipes, Under 350 Calories  Comments Off on Make Your Own Instant Oatmeal
Feb 012006
 
Share This Recipe

February seems to be a month when we eat a lot of oatmeal. Even though the store brand packets are fairly inexpensive they still come out to .25 per packet. Bob eats two packets every morning and usually adds more raisins, nuts and/or brown sugar. This month I tried making my own packets. We really like them and they are much less expensive.
Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

4

8

12

26

20

24
Ingredients
Oatmeal (quick or regular)

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.
Cinnamon

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.
Brown sugar

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.
Optional
Dried fruit

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.
Chocolate chips

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.
Chopped walnuts or pecans

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Assembly Directions:
Mix various batches of several kinds of oatmeal.

Freezing Directions:
Store sealed mixture in freezer or pantry.

Serving Directions:
To make one serving, scoop 1/2 C. of the mixture in a bowl. Add 1 C. water and microwave for 2-3 minutes. Stir and let stand for another minute.

Nutritional Info: plain
Per Serving: 191 Calories; 3g Fat (11.9% calories from fat); 7g Protein; 36g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 5mg Sodium.
Exchanges: 2 Grain (Starch); 1/2 Fat; 1/2 Other Carbohydrates.

Nutritional Info: with dried fruit
Per Serving: 207 Calories; 3g Fat (11.0% calories from fat); 7g Protein; 41g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 6mg Sodium.
Exchanges: 2 Grain (Starch); 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Nutritional Info: with chocolate chips
Per Serving: 258 Calories; 7g Fat (22.4% calories from fat); 7g Protein; 45g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 7mg Sodium.
Exchanges: 2 Grain (Starch); 1-1/2 Fat; 1 Other Carbohydrates.

Nutritional Info: with chopped nuts
Per Serving: 238 Calories; 7g Fat (25.6% calories from fat); 8g Protein; 37g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 5mg Sodium.
Exchanges: 2 Grain (Starch); 1 Fat; 1/2 Other Carbohydrates.

 Older Entries  Newer Entries