Nanci Slagle

Katy’s Strawberry Banana Health Shake

 Beverages, Low Fat, Low Sodium, Recipes, Under 350 Calories  Comments Off on Katy’s Strawberry Banana Health Shake
Jun 012008
 
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Those of you with teenage girls know how difficult it can be to get them to eat nutritiously. With the abundance of fast food and vending machines at high schools now, it’s even harder to get a good meal down these kids. Katy found that having one of these shakes for lunch fills her up and makes her feel a whole lot better than a burger and fries fix or waiting until she gets home and then snacking until dinner.

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Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

3

6

9

12

15

18
Makes

3 C.

6 C.

9 C.

12 C.

15 C.

18 C.
Ingredients
Pineapple; canned, drained

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Strawberries; frozen

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Banana

1

2

3

4

5

6
Plain yogurt (not frozen)

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Ice cubes

3

6

9

12

15

18

Assembly Directions:
For each shake blend pineapple, strawberries and yogurt in blender. Add ice cubes and liquefy.

Freezing and Cooking Directions:
Pour into 3-cup holder with lid. Freeze. Thaw in refrigerator for 2-3 hours.

Variations: Substitute your favorite fruits. We like these because we always seem to have them around.

Comments:
We bought several 4 cup plastic drink holders with lids and straws. The shakes can be made up on the weekends and frozen individually.

Nutritional Info:
Per Serving: 178 Calories; 3g Fat (14.8% calories from fat); 4g Protein; 37g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 40mg Sodium.
Exchanges: 2 Fruit; 1/2 Non-Fat Milk; 1/2 Fat.

Polynesian Barbeque Pork Marinade

 Pork and Fish, Recipes  Comments Off on Polynesian Barbeque Pork Marinade
Apr 012008
 
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You can’t have too many meats-in-marinade recipes. This one can be used with chops or pork bites. We grilled the pork bites and served them on skewers for make-your-own kabobs. (Picky kids!)

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Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

6

12

18

24

30

36
Ingredients
Boneless pork tenderloin

3 lbs.

6 lbs.

9 lbs.

12 lbs.

15 lbs.

18 lbs.
Barbecue sauce

3/4 C.

1-1/2 C.

2-1/4 C.

3 C.

3-3/4 C.

4-1/2 C.
Soy sauce

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Olive oil

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.
Ground ginger

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.
Brown sugar

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Assembly Directions:
Cut pork into chops or cube for kabobs. Combine marinade ingredients. Each recipe yields about 1 1/2 C. of marinade.

Freezing Directions:
Put pork into freezer bags or rigid containers. Pour marinade over pork. Seal, label and freeze.

To Serve:
Thaw pork and marinade. Grill, broil, bake or pan fry chops until browned on both sides and no longer pink in the center. Marinade may be discarded or heated through and served as a sauce.

Comments:
I like to use this recipe for “Make-Your-Own-Kabobs” dinners. I just cut up some peppers and onions, open a can or two of pineapple chunks and let them have at it. Great on the grill!

Nutritional Info:
Per Serving: 354 Calories; 11g Fat (27.8% calories from fat); 50g Protein; 13g Carbohydrate; 1g Dietary Fiber; 148mg Cholesterol; 1742mg Sodium.
Exchanges: 7 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

Pumpkin Cake Roll from Libby’s

 Recipes, Snacks and Desserts  Comments Off on Pumpkin Cake Roll from Libby’s
Dec 012007
 
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Nanci: Okay I’ll admit it. I always looked at the pictures of these every year in the women’s magazines and probably even cut a few recipes out but I was never brave enough to try to make one. Well – hey, it was pretty easy. Even rolling it up and slicing it! The cream cheese filling is oh so yummy and the whole thing freezes great.

pumpkin-roll
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Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

10

20

30

40

50

60
Cake Ingredients
Flour

3/4 C.

1-1/2 C.

2-1/4 C.

3 C.

3-3/4 C.

4-1/2 C.
Baking powder

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
Baking soda

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
Cinnamon

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
Ground cloves

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
Salt

1/4 t.

1/2 t.

3/4 t.

1 t.

1-1/4 t.

1-1/2 t.
Large eggs

3

6

9

12

15

18
Sugar

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Canned pumpkin

2/3 C.

1-1/2 C.

2 C.

2-2/3 C.

3-1/2 C.

4 C.
Walnuts, chopped

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Filling Ingredients
Cream cheese, softened

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.
Powdered sugar

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Butter, softened

6 T.

12 T.

18 T.

24 T.

30 T.

36 T.
Vanilla

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.
Powdered sugar for dusting

 

Assembly Directions:
Preheat oven to 375 degrees. Grease a 15 x 10 inch jelly roll pan. Line the pan with waxed paper. Grease and flour the paper. Sprinkle a kitchen towel with powdered sugar.

For each recipe, combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into pan. Sprinkle with chopped walnuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off waxed paper. Roll up cake and towel together starting with narrow end. Cool.

Beat cream cheese, powdered sugar, butter and vanilla in small mixing bowl until smooth. Carefully unroll cake and remove towel. Spread cream cheese mixture over cake. Reroll cake.

Freezing Directions:
Wrap in plastic wrap and refrigerate at least one hour before serving. Pumpkin Roll may be frozen at this point. Wrap in plastic wrap and then put into freezer bag. Sprinkle with powdered sugar before serving.

Nutritional Info:
Per Serving: 401 Calories; 23g Fat (50.9% calories from fat); 8g Protein; 43g Carbohydrate; 1g Dietary Fiber; 100mg Cholesterol; 296mg Sodium.
Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 4 Fat; 2 Other Carbohydrates.

October 2007 Chewin’ the News

 2007, Chewin' the News  Comments Off on October 2007 Chewin’ the News
Oct 012007
 

Freezer Cooking News from Nanci

NanciAndJenna102007What’s new you ask? Well, you’ve heard the saying “never a dull moment”. That’s what we’re thinking right now. As if having two jobs (teaching high school English and running 30 Day Gourmet), two kids in college, three cars to keep on the road, one mortgage to pay, and at least 30 items on my “to do” list weren’t enough, our youngest has managed to contract a major illness.

Jenna is 14 and a generally lively kid. This past summer she felt a little fatigued and tried changing her diet and exercising more. Once school started, things seemed to get worse. I took her to a doctor on 9/11 to be tested for mono and instead he found a “significant” heart murmur. An ECHO a week later revealed a leak in her mitral valve. Lots of people have mitral valve prolapse meaning that their valve doesn’t close properly but most of these people don’t have much leakage or any symptoms. Jenna’s heart is “splashing back” 40% of the blood that is trying to flow from her atrium to her ventricle. This is what is causing her extreme fatigue, shortness of breath, heart palpitations and racing pulse. She spent four days in the hospital in mid-September. Next week we are taking her to the Cleveland Clinic to meet with a pediatric cardiac surgeon who will review her ECHO and most likely schedule her for open heart surgery. Jenna will be in ICU for 1-2 days and then a regular room for another 3-4 days. Full recovery will take about 4-5 weeks.

We are hoping to do the surgery the week of Thanksgiving – which brings me to my next two points:

HolidayOrders#1 – Holiday Orders – We always sell lots of cookbooks and other cooking “stuff” around the holidays. If at all possible, please order in the next few weeks. I would like to get all of the holiday orders sent out before Thanksgiving. This is the pile of orders (over 200 books) that went out a few days ago! (I ship orders twice a week.)

#2 – Spend Your Shopping Dollars with Us – Shopping with 30 Day Gourmet will really help me to offset some of the expenses of Jenna’s surgery. My husband has great insurance through FedEx but we will still have to pay about $7000 out of pocket before the end of the year. Here are some shopping ideas:

 

  • Print off the page of the items that YOU would like for Christmas and leave it where your significant other can find it OR e-mail him/her the links to the items that you would like (labels & ebooks on CD make great stocking stuffers!)
  • Order a 30 Day Gourmet Freezer Cooking Manual for someone who really needs to learn how to freezer cook. Include a coupon for one free day of freezer cooking instruction.
  • Buy your favorite techie cook the Advantage Cooking Software. It will speed and simplify their freezer cooking so much!
  • Give a copy of the Freezer Cooking Manual to a friend along with a homemade gift from the manual. A Freezer Cheesecake or a large container of Cheddar Broccoli Soup would be great!
  • Order and print a copy of “Freezer Cooking for Daycare Providers and Busy Parents” for your favorite daycare provider. Put the ebook into a notebook for her and let it be her daycare cooking notebook.

 

Here’s a quick list of our items. Free shipping on orders over $50. Gift wrap only $1.

 

Ever wanted a quick link to the lists of recipes in our cookbooks? Me too. Enjoy!

 

Cooking for the Holidays

Can you believe that the holidays are almost here? Where does a year go? I was in Walmart last night and they have Christmas items right inside the front door! The center aisle “baking center” has been up for several weeks now.

We all intend to plan ahead for the holidays but few of us succeed. I hear ya! But just because you haven’t been able to make it happen in the past doesn’t mean that you should give up. Set some attainable goals and then try to reach 1/2 of them. Some of you may want to have your entire holiday meal in the freezer ahead of time and others may be thrilled to have just the dressing and a few desserts. Whatever works for you is great! Here are some ideas:

 

  • Freeze just your sides or those snacks and breakfast foods that you like to have on hand during the holidays. Just go to the “Recipes” tab on the website and search by “Type”. You’ll find great recipes that will make your holidays more restful!

We have been publishing newsletters for 7 years now. There is so much great info and tons of wonderful recipes in those newsletters. When you have a minute (ha!) look through them by clicking here.

Here are some great holiday ideas and recipes from past newsletters:

Carol’s holiday ideas & recipes:
Every family has their own traditions. One of ours is having breakfast together Thanksgiving or Christmas morning. For my husband, it’s not the holidays unless he has his mom’s Breakfast Egg Casserole or Brown Sugar Cinnamon Coffee Cake (recipe below). For the kids, they love having pancakes with different add-ins such as chocolate chips, sausage, bananas, or cinnamon. They also love homemade Cinnamon Rolls (using the Super Easy Best Ever Crescent Roll recipe). My sister-in-law sometime makes French Toast Casserole or Baked Oatmeal. There’s something about just hanging out in the kitchen eating breakfast together. It’s so casual and comfortable.

The main meal is my favorite. I love the Baked Corn Casserole, Veggie Medley, Mom’s cranberry salad and pecan pie. My daughter’s favorite is the Crispy Cheesy Potatoes or Scalloped Potatoes (Ham and Potato Casserole without the ham). I also like baking fresh breads or pies to present as a hostess gift. My Dad and father-in-law especially like homemade Banana Bread. It’s great to see the smiles on their faces when we walk in the door carrying a fresh loaf.

Tammy’s holiday ideas & recipes:
Our holiday menu was full of family favorites.  Besides the turkey and stuffing, we had Cheesy Mashed Potatoes, Sweet Potato Soufflé with Brown Sugar Crumbles, and Broccoli Cheese Casserole.  Grandma made homemade rolls.  For those pre-dinner munchies, I made a Party Cheeseball and Veggie dip.  And for dessert, Mom’s Pumpkin Pie filling, and Grammy’s Carrot Cake with Cream Cheese Frosting.  And of course, the best ever Freezer Pie Crust recipe for the pies.

Shelley’s holiday ideas & recipes:
PumpkinCheesecakePumpkin Cheesecake

If you’re looking for something different to serve for dessert, this cheesecake adds an elegant flair to the traditional flavors of the holiday.

Freezer Cook of the Month

Our winner this month is a new freezer cook who e-mailed me these nice comments and funny story.

I just wanted to let you know that I LOVE YOUR 30 Day Gourmet Cook Book. Yesterday was my first cooking day. I cooked meals for about 3 weeks for a family of 3. I was so exhausted at the end of the 7 hours. I had almost everything and like your book said, I should have planned a little better and it might not have taken so long.

Funny little story. My son saw the goulash and decided to have that for dinner – good thing I didn’t freeze it yet. My husband helped me by cooking the chicken on the grill and the potatoes. He cooked Italian sausage for our regular dinner. I was still cooking so he had dinner without me. We locked up the dog so he would not eat my food. At the end of the day when I was getting everything into the fridge and freezer, my husband calls into the kitchen “Is there any food left out that the dog will eat.” I look at my stuff and see that everything was out of harm’s way. The dog comes running in behind me and he ate the dinner that my husband made for me and by the time I realized what he was doing, he had started on a loaf of bread. I was only thinking of the food that I had worked so hard to make. I can’t believe the dog ate my dinner. Gee whiz. So next time, I will be sure to look at the table before the dog comes running.

Thank you for making this cook book. I have been doing double dinners to freeze for awhile before I could plan a good cooking day. I can see how this will save so much time and money.

Sincerely,
Toni K.

Closing Comments

I trust that you will all have a wonderful Thanksgiving. Keep our family in your prayers as we face whatever God has for us in this next month. The kids have already started teasing me about getting a better meal in the hospital cafeteria on Thanksgiving than they would at home. Actually, Jenna made me promise that when we get home I will make everything that I usually do and we will have a “real” Thanksgiving. Of course, I said “yes” but if that is going to happen I had better get out my Holiday Freezer Cooking ebook and get busy!
         Nanci

Cheesy Mashed Potatoes

 Recipes, Sides and Salads  Comments Off on Cheesy Mashed Potatoes
Oct 012007
 
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This is a definite family favorite! We have it at mom’s every holiday. Since we like it so much, I adapted it to freezing, and we have it more often. The potatoes may be a little runny after they thaw, but they come out of the oven great every time! The onion doesn’t have to be grated. (I know, it’s tedious!) But the important thing is that it’s chopped very fine. I use my food processor. You want the onion for flavor, but you don’t want to be eating smooth, creamy potatoes and bite into a big chunk of onion. Yuck!! If your family doesn’t like onion, just use part of a small one. The flavor it adds is really great!

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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: 9×13 pan/8×8 pan

1/2

2/4

3/6

4/8

5/10

6/12
Ingredients
Potatoes

3 to 3-1/2 lbs.

6 to 6-1/2 lbs.

9 to 9-1/2 lbs.

12 to 12-1/2 lbs.

15 to 15-1/2 lbs.

18 to 18-1/2 lbs.
Small onion, grated

1

2

3

4

5

6
Sour cream

16 oz.

32 oz.

48 oz.

64 oz.

80 oz.

96 oz.
Butter or margarine

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Shredded cheddar cheese

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.
Salt

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.
Pepper

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
Shredded cheddar cheese

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Assembly Directions:
Peel and cube potatoes. Put cubes in a saucepan. Fill pan with water until cubes are covered. Boil for 20 minutes. Drain water off. Put potato cubes in a large bowl and beat/mash with your mixer. After the potatoes are mashed, add the onion, sour cream and butter. Beat until well mixed. Add first amount of Cheddar cheese and mix again. Add salt and pepper and mix until all ingredients are evenly combined. Set aside to cool.

Freezing and Cooking Directions:
To Freeze: After mixture cools, scoop it into freezer bags. If you will serve it all at one meal, in a 9×13 pan, put it in a 1-gallon freezer bag. If you will serve it at two meals, put it into two 1-quart or two 1-gallon freezer bags. (The quart bags will be stuffed! But that’s what I use.) Freeze the remaining 1 C. Cheddar cheese in a freezer bag, if you’re serving it at one meal. Divide it into two 1/2 C. bags if you’ll be serving it at two meals. Seal, label and freeze.

To Serve: Thaw freezer bags of potato mixture and cheese overnight in the refrigerator. Put the potato mixture in a container, or double bag it, so it doesn’t leak. Butter a 9×13 (or 8×8) dish and pour the potato mixture in the dish. Top with remaining 1 C. (or 1/2 C.) cheese. Bake at 350 degrees for 45 minutes. An 8×8 dish may take less time… bake it until the cheese on top melts and the edges are bubbly.

Comments:
Low-fat or fat-free sour cream works fine in this recipe.

Nutritional Info:
Per Serving: 356 Calories; 25g Fat (62.3% calories from fat); 11g Protein; 23g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 469mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 1 Lean Meat; 4-1/2 Fat.

August 2006 Chewin’ the News with Nanci

 2006, Chewin' the News  Comments Off on August 2006 Chewin’ the News with Nanci
Aug 012006
 

Freezer Cooking News from Nanci

nanciwebAugust has arrived in Indiana and with it some much needed rain and relief from our soaring temperatures. I spend most of my time indoors so I can’t really complain but my husband works on the tarmac most of the day for FedEx and it has been hot, hot, hot! I almost found myself longing for fall the other day – ha!

When I was a kid, August used to be part of summer but now it is back-to-school month. Jenna starts 7th grade on the 14th. I have a teacher/new families reception on the 15th. Kaytee starts her sophomore year at Ball State on the 15th. Adam starts his sophomore year at Covenant on the 16th (when I start teaching again) and Becky begins as a freshman at Huntington University on the 25th. Yes, it is back-to-school month. One exciting whirlwind of activity!

I am determined to have a big cooking day before school starts. The date is set for Monday the 7th. I will cook alone with help from Becky and Kaytee. Adam will haul groceries and carry foods down to the basement freezer.

Here’s a list of my recipes and the number of each recipe I will be making:
Lazy Day Lasagna (from Freezer Cooking Manual) 3
Meatballs with Sweet & Sour Sauce 2
Meal in One Dish Pork Chops 3
Chicken Divan (from Freezer Cooking Manual) 3
Chicken Cordon Bleu Roll 2
Chicken Pockets (from Freezer Lunches to Go) 2
Easy Chicken Fettuccine 3
Chicken in a Pot 3
Country Chicken Pot Pie (from Freezer Cooking Manual) 3
Cauliflower Fake Potato Casserole (low carb) 2
Low Carb Breakfast Quiche 2
Low Carb Spinach Lasagna 2

That’s 30 entrees. Several of them will be “lunch only” recipes and a few are for my low carb eating.

100_0549Cauliflower Fake Potato Casserole

It’s hard to believe that you could trick your palate into thinking that cauliflower is potatoes but this recipe actually does that! Of course, having the cheddar and cream cheese mixed in there helps a lot. Try it! Even if you are not a low-carb eater it’s a great way to get a veggie like cauliflower into your family’s tummies.

 

 

LowCarbBreakfastQuicheLow Carb Breakfast Quiche

The Low Carb Breakfast Quiche is very filling and a great change from my usual low-carb Slimfast or low-carb yogurt. I bake it, cut it into 6 pieces and then freeze it individually in quart sized freezer bags to grab for a quick microwave breakfast or to take to work.

 

 

Company & Website News

Stuck in a freezer cooking rut? You may need to experiment with different recipes. For hundreds of free recipes, visit our website at:
http://30daygourmet.com/Recipes 

How about trying one of our ebooks? At $6.95 per download it’s a bargain!

Email with Question from Happy Customer

Question: I have just received the Advantage cooking software and am really looking forward to using it.  I am a computer nut and don’t like using pen and paper so I think this software is just what I am looking for.  I imported all the “Members” recipes that didn’t come with the software.  That worked very well.

I  also bought two of the e-books some time ago, which didn’t include the .rcp files: The Holiday Freezer Cookbook and Freezer Cooking on a Budget.  I wonder if I can get the .rcp files for them.  I am enclosing my ordering information so that you can see I bought these books.

Thanks for your help.

Answer: Yes, if you purchased ebooks before you bought the software just click here to e-mail the office with your name, your phone number, and the approximate date of your purchase. Once we confirm your purchase, we will e-mail the zip file to you containing the recipes ready for import.

Closing Comments

Enjoy the last few weeks of summer!

         Nanci

Freezing Summer Fruits and Veggies

 2006, Chewin' the News  Comments Off on Freezing Summer Fruits and Veggies
Aug 012006
 

Blueberries & Raspberries

Yummy, good-for-you-fruit, but who can pay those winter prices? Plan now and you can eat these delicious berries ALL year long! Some of you grow your own or, as in my sister’s case (she lives in Maine), pick wild ones. Others, like me, have to rely on the u-picks or orchards and produce stands. In any case, in-season is best and cheapest!

Kathie’s How-To’s from Maine (the nation’s #1 blueberry producer)

  1. Pick/buy your berries.
  2. Remove dirt, stems, and wash them very gently. Spread them onto a paper towel covered baking sheet/s. Cover them with another paper towel and dry them gently without bruising them. Flash freeze berries by putting the baking sheet into the freezer for about 15 minutes.
  3. Freeze berries in ziptop bags or rigid containers in batch sizes suitable for baking (1-3 cups)
  4. “When I use them in bread and muffins,” says Kathie, “I just take them out of the freezer, immediately put them in a colander and run cool water on them to rinse and then gently fold them into the batter. This keeps the color from running and the berries from getting too mushy.”

Strawberries

Kathie freezes strawberries every summer to use for making jam or for eating and using in recipes later in the year. Here’s how she does it:

Kathie’s How-To’s

  1. Pick/buy your berries.
  2. For jams, fruited jellow, frozen salads, etc. hull the berries, wash them and cut them up. Freeze them flat in ziptop bags or rigid containers according to the amount needed (usually 1-3 cups).
  3. To freeze whole strawberries for pies, snacking, etc., hull the berries and wash them. Spread them on a cookie sheet to freeze. Once they are frozen, put them into ziptop bags or rigid containers.

Grapes

Frozen grapes taste really good and are very refreshing on a hot day! The trick is to take small quantities out of the freezer and eat them before they thaw fully. I helped a friend with her daughter’s wedding reception recently and we filled a few small bowls with red grapes that we spread on large cookie sheets, sprinkled with sugar and froze. Wow – they looked so elegant! We just kept filling the bowls every hour or so. Give it a try!

Sweet Corn

The big debate about freezing sweet corn is whether you have to blanch it first. Most of the Dept. of Ag. websites say yes, most home gardeners say no. Here’s what my friend and fellow freezer cook, Daphne says to do:

  1. Husk it well but DON’T rinse it.
  2. Put the husked corn in gallon freezer ziptop bags and remove as much air as possible (or vacuum pack them). When ready to eat just rinse and boil. Be sure not to get the corn wet before freezing it or it will taste soggy.

Zucchini

  1. Wash it well.
  2. Shred for bread, slice for side dishes, cube for soup, etc.
  3. Freeze in small ziptop bags in amounts need for your recipes. Be sure to label your bags and include the amount.

Green Peppers

  1. Wash well.
  2. Cut into strips for pizza topping, soups, k-bobs, etc. Freeze in ziptop bags. Seal, label and freeze.
  3. For stuffed green peppers, just stuff the peppers with your filling as usual ( do not par-boil the pepper) and freeze. These can be bulky to store so try to find a good freezer container that is just the right size.

This is just very basic information. There is A LOT more available online. Do a search and you will turn up step by step instructions for most fruits and veggies. Look for recipes.

 

Cauliflower Fake Potato Casserole

 Recipes, Sides and Salads, Under 10g Carbs, Under 350 Calories  Comments Off on Cauliflower Fake Potato Casserole
Aug 012006
 
Share This Recipe

It’s hard to believe that you could trick your palate into thinking that cauliflower is potatoes but this recipe actually does that! Of course, having the cheddar and cream cheese mixed in there helps a lot. Try it! Even if you are not a low-carb eater it’s a great way to get a veggie like cauliflower into your family’s tummies.

100_0549
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

6

12

18

24

30

36
Ingredients
Frozen cauliflower

16 oz.

32 oz.

48 oz.

64 oz.

80 oz.

96 oz.
Cream cheese with chives, softened

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.
Shredded sharp cheddar cheese

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.
Green onions, chopped

4

8

12

16

20

24
Salt and pepper to taste
Bacon slices, fried and chopped

4

8

12

16

20

24

Assembly Directions:
In large bowl, microwave cauliflower until soft, about 5-6 minutes. Drain and mash a bit. Add softened cream cheese, cheddar cheese, chopped onions, salt and pepper and fried bacon. Put mixture into sprayed 8×8 baking pan or 2 quart casserole. Bake at 350 degrees for 20-30 minutes.

Freezing Directions:
Allow to cool. Freeze in pan or in smaller freezer containers. If using pans, place pans in freezer bag or cover with foil. Seal, label and freeze.

Serving Directions:
Thaw. Warm in 350 degree oven 15-20 minutes or in the microwave 8-10 minutes.

Comments:
I was skeptical the first time that I made this and never expected it to curb my potato craving but it did! I freeze the casserole in small portions for myself. 2 minutes in the microwave and I have a hot, bubbly low carb treat!
For South Beach, use low fat cheeses and turkey bacon. Low fat cream cheese can be purchased and 1 T. of chopped chives (fresh or frozen) added.

Nutritional Info:
Per Serving: 324 Calories; 26g Fat (72.6% calories from fat); 15g Protein; 7g Carbohydrate; 2g Dietary Fiber; 81mg Cholesterol; 460mg Sodium.
Exchanges: 2 Lean Meat; 1 Vegetable; 4 Fat.
Total Carbs: 7 Total Net Carbs: 5

Low Carb Breakfast Quiche

 Breads and Breakfast, Recipes, Under 10g Carbs  Comments Off on Low Carb Breakfast Quiche
Aug 012006
 
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The Low Carb Breakfast Quiche is very filling and a great change from my usual low-carb Slimfast or low-carb yogurt. I bake it, cut it into 6 pieces and then freeze it individually in quart sized freezer bags to grab for a quick microwave breakfast or to take to work.

LowCarbBreakfastQuiche
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Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

6

12

18

24

30

36
Ingredients
Bulk Italian sausage

1 lb.

2 lbs.

3 lbs.

4 lbs.

5 lbs.

6 lbs.
Shredded mozzarella cheese

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.
Eggs

5

10

15

20

25

30
Canned mushrooms; drained

4 oz.

8 oz.

12 oz.

16 oz.

20 oz.

24 oz.
Chopped green pepper (optional)

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Assembly Directions:
Brown sausage and drain. Put sausage in a sprayed 8″ pie plate. Add mozzarella and combine. Top with mushrooms and peppers. In a pourable measuring cup, beat eggs well. Pour eggs over all. Bake at 350 degrees 30-35 minutes. Let stand 10 minutes if serving immediately.

Freezing Directions:
Allow to cool completely. Cover with plastic wrap and put pan into gallon size freezer bag. If you don’t want to tie up your pan for awhile, flash freeze the quiche and then pop the frozen block out of the pan, wrap in plastic wrap and freeze in a freezer bag.

Serving Directions:
Thaw completely. Heat in oven or microwave until warm.

Comments:
This is a very filling quiche. I love to eat it for breakfast!
South Beach use low fat sausage and cheese.

Nutritional Info:
Per Serving: 443 Calories; 37g Fat (75.3% calories from fat); 24g Protein; 3g Carbohydrate; 1g Dietary Fiber; 247mg Cholesterol; 837mg Sodium.
Exchanges: 3-1/2 Lean Meat; 1/2 Vegetable; 5-1/2 Fat.
Totals Carbs: 3 Total Net Carbs: 2

Chicken Cordon Bleu Roll

 Poultry, Recipes  Comments Off on Chicken Cordon Bleu Roll
Aug 012006
 
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I tried this recipe tonight and it was a big hit! You can substitute ground turkey for the ground chicken if you cannot find ground chicken at your local supermarket.
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Chicken Cordon Bleu Roll

Recipes

1

2

3

4

5

6
Servings

6

12

18

24

30

36
Makes

1 roll

2 rolls

3 rolls

4 rolls

5 rolls

6 rolls
Ingredients
Lean ground chicken

1-1/2 lbs.

3 lbs.

4-1/2 lbs.

6 lbs.

7-1/2 lbs.

9 lbs.
Eggs, beaten

1

2

3

4

5

6
Onion flakes

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.
Chicken bouillon powder

2 t.

1 T. + 1 t.

2 T.

2 T. + 2 t.

3 T. + 1 t.

1/4 C.
Milk

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Bread crumbs

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Salt

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
Pepper

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
Cheddar or Swiss cheese; grated

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Smoked turkey ham

6 slices

12 slices

18 slices

24 slices

30 slices

36 slices
Cheddar or Swiss cheese slices

4 slices

8 slices

12 slices

16 slices

20 slices

24 slices

Assembly Directions:
Combine chicken, egg, onion flakes, bouillon powder, milk, bread crumbs, salt and pepper. Press out onto foil to make an 8×10 rectangle.

Arrange ham slices over chicken mixture, leaving a 1/4 inch edge. Cover with grated cheese. Roll up from the short side, using the foil to assist in rolling. Discard foil. Press in ends and seam of chicken roll to prevent cheese from leaking out. Place seam side down on a greased baking sheet.

Cooking and Freezing Directions:
To freeze, wrap unbaked chicken roll in heavy saran wrap. Place in freezer bag or rigid freezer container. Label and freeze.

To serve:
Thaw and bake in 350 degree oven for 1 hour. Place the cheese slices on the meat roll and bake for an additional 15 minutes.

Nutritional Info:
Per Serving: 487 Calories; 24g Fat (45.2% calories from fat); 54g Protein; 11g Carbohydrate; trace Dietary Fiber; 190mg Cholesterol; 883mg Sodium.
Exchanges: 1/2 Grain (Starch); 7-1/2 Lean Meat; 1-1/2 Fat.

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