Sunbutter Balls - My own creation

This is something I tweaked from a recipe from "Feed me I am yours" and added too and took our peanut butter since it's not recommended for children under 2 years old to eat peanut butter or nuts.

1/2 sunbutter

3-1/2 tablespoons of nonfat dry milk

1/8 cup shaved coconut

2 tablespoons brown sugar

1/8 cup Old Fashioned Oats

Combine ingredients, roll into balls, and store in refrigerator.

I whipped these things up in less than 10 minutes and let them sit in refrigerator for 1.5 hours. Jonah ate one and LOVED it. It was a little sticky, but he did really well. I tasted them and they are SUPER yummy!

Enjoy.

Sorry for the crappy quality of picture. I just wanted you to see the finished product.

Coconut Rice Recipe from Weelicious

In the last few weeks, Jonah has gotten VERY picky about his food. He was picky before, then loosened up, only to get so strict on what he eats it really leaves me guessing at each meal.... "What in the world am I going to feed him?" So I am always looking for creative ideas to spruce things up. Not only will it be fun for him (hopefully) but me too. :)

Tonight we tried the Coconut Rice recipe from Weelicious. It was very easy to make. Jonah has loved brown rice, mexican rice and risotto....so I thought for sure we would have a winner. Tonight he didn't like it. I think it's only because of the recent pickiness. If I would have given this to him 3 weeks ago there wouldn't be any left. So what did I do? I decided to add it to Stonyfield Organic Baby Yogurt (Peas and Pears). I made it like Tapioca. And, he ate it! Success. If it takes covert operations to make him eat things, I will do it!

For those of you making your baby food at home, Weelicious has TONS of healthy options. I am trying her Sweet Potato Cocount Puree next! Yum.

Krysie's Chicken Fajitas complete with marinade

Ingredients:

Marinade:

1/2 cup olive oil

1/3 cup lime juice

1/4 cup white distilled vinegar

1 tsp sugar

1/2 tsp salt

1/2 tsp pepper

1/2 tbsp paprika

1/2 tsp onion powder

1/2 tsp garlic powder *

1/4 tsp cayenne pepper

1/2 tsp cumin

1/2 cup dehydrated onion

Combine all ingredients in a mixing bowl and wisk together until well blended.

2 chicken breasts

1 tbsp olive oil or butter

Salt and pepper for seasoning chicken breasts

Directions:

Preheat oven to 350 degrees. Tenderize chicken. Salt and pepper chicken breast and coat with olive oil or butter. Bake for 30 minutes at 350 degrees.

During this time I usually get the brown rice, black beans, cut up any veggies for fajitas and prepare the marinade.

When chicken is done cooking, I remove from the oven and let it rest. After 10 minutes I will cut it into fajita slices. Then add marinade and chicken into skillet. I will cook it for an additional 10 or so minutes on a low to medium setting. Toward the end I will add cut up onion and bell pepper for the fajita mix.

Heat up tortillas and throw in whatever you want and enjoy!

*I don't use this item because of Andrew's allergies

Cathy Weil's Chicken Pot Pie

Cathy Weil’s Chicken Pot Pie

Preheat Oven to 425

Ingredients:

Filling:

6 tbps butter

6 tbps flour

1 cup chicken broth

½ cup milk

½ tsp pepper

½ tsp Chicken Base

Salt to taste

3 cooked chicken breasts

1 box Pillsbury Pie Crusts

Cover chicken breasts with a little butter, salt and pepper and bake on 350 for 30 minutes. When done cut into cubes and set aside.

Filling:

Melt butter in sauce pan on low. Stir in flour and cook while stirring for 2 minutes. Slowly add broth, milk, pepper and salt. Turn heat up to medium and cook for approx 5-10 minutes until mixture is thickened and smooth.

Fit one pie crust in pie tin. Coat with butter or olive oil (lightly). Put chicken into pie crust. Pour sauce over chicken and top with 2^nd crust. Cut 4 slits in top of pie.

Bake for 25-30 minutes on 425 until brown.

Can also add in vegetables, potatoes, etc.

Enjoy!

Study finds cancer feeds on fructose.....

Very interesting.

http://www.msnbc.msn.com/id/38528161/ns/health-cancer/

Vanilla Cupcakes

Since Andrew is so allergic to everything I have to make everything from scratch. I honestly don't mind because I have learned to make so many things for myself and not having to rely on a box to do it for me. Plus, I think everything homemade tastes better. :)

Here is my cupcake recipe:

Vanilla Cupcakes:

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon (optional)

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

ButtercreamFrosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream

Assorted food colors (if desired)

Lemon Zest- The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith)

Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip.

For the Frosting:In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 12 cupcakes

Interesting Article

This is an article I found on natural childbirth and the hormones that are released and the roles they play vs. induced/augmented labor and the lack of those hormones. VERY interesting.

http://www.sarahjbuckley.com/articles/ecstatic-birth.htm

A new craft adventure....

I made a door hanger for a friend for when she gives birth. Check it out....

Dangers of high fructose corn syrup (HFCS)

I know it's agenda pushing but I don't care. Read your food labels everyone. HFCS is BAD for you. It's in everything. Drinks, juices, dressings, condiments! Be picky....it's your health and your families health.

Not only am I am anti-HFCS I am also anti-soy. Soy is bad for the thyroid and iodine absorption. Also, it's estrogen. Estrogen running unabated in a women's body causes endomitriosis and breast cancer, just to name a few Not to mention men don't need to be consuming large amounts of estrogen. It's really not as good for you as people think. Plus it's a genetically manipulated crop/organism (GMO). Made to be able to be produced in mass quantities. Altered from the way God intended.

I am in full support of people who make an educated, lifestyle choice to eat soy. What I don't support is companies hiding it in processed foods, etc. because it's cheap and they are looking to line their pockets. Ugh! Anyway, I will get off my food source soap box! I have had to do lots of research because of Drew and his allergies and its alarming what they stick in foods to extend shelf life and make it cheaper so 'they' (fat exec's) can profit off of us while not truly caring about what is in the food or having the general publics best interest at heart. *sigh*

http://healthmad.com/nutrition/dangers-of-high-fructose-corn-syrup/

Dioxins in Disposable Diapers

DID YOU KNOW...disposable diapers contain traces of Dioxin, an extremely toxic byproduct of the paper-bleaching process. It is a carcinogenic chemical, listed by the EPA as the most toxic of all cancer-linked chemicals. It is banned in most countries, but not the US. Cloth diapering is healthy for your baby and the environment :) -- Now Jonah still gets an occasional disposable and I know most don't want to do cloth....nasty, hassle, etc. But consider it!

www.greenpeace.org

Recent Experiments with crafts

Since Jonah I have taken up a couple hobbies. Painting, sewing and misc. crafts. It's strange that I wait until he comes along to find something with my time (that seems to be non-existant). But hey, at least I have something that I can do after he goes to bed.....besides sleep of course.

I also make diaper cakes. I have made a couple and here are some photos:

This one I made for Jonah

This one I made for a friend having a little girl

I am also embarking on some other things but can't quite post them up yet as they are gifts that have yet to be given. So stay tuned.

Lemon Pepper Chicken Fettucini Alfredo

This is an easy recipe I threw together. I hope you enjoy!

2 chicken breasts

Extra Virgin Olive Oil (EVOO)

Fettucini Noodles (I use wheat free ones)

Lemon Pepper Seasoning

Sauce:

1/4 cup butter

1 cup heavy cream

1 1/2 cups freshly grated Parmesan cheese

1/4 cup parsley

Garlic Powder & Pepper to taste (I don't use Garlic since Drew is allergic, I sub in Onion Powder)

Grill chicken breasts in EVOO for approximately 20 minutes on medium heat. Cut into slices, season with lemon pepper seasoning (I just sprinkle on - keep it light so it doesn't get too salty) and continue cooking for another 5 minutes or until done.

Cook noodles as directed.

In a sauce pan melt butter over medium/low heat. Add cream and simmer for 5 minutes, then add cheese and wisk quickly, heating all the way through. Stir in parsley, garlic and pepper and serve. Be careful not to cook too long as cheese will burn on bottom of pan.

Chicken Parmigaina w/Spaghetti Squash (Rachael Ray Recipe)

This was VERY yummy and pretty easy to make. The directions look complicated....but very easy to follow and the end result was tasty.

Ingredients

• 1 cup flour
• 2 eggs, lightly beaten
• 1/2 cup breadcrumbs
• 1 cup grated Parmigiano-Reggiano, divided
• 1/4 cup chopped parsley (about a handful)
• 2 tablespoons chopped oregano (about half a palmful)
• Salt and freshly ground black pepper
• 8 chicken breast cutlets, about 1 1/2 to 2 pounds
• 5 tablespoons extra-virgin olive oil (EVOO), divided, plus additional
• 3 to 4 cloves garlic, chopped (I cut this out since Drew is allergic)
• 1 teaspoon crushed red pepper flakes
• 1 small, yellow-skinned onion, finely chopped
• 1 28-ounce can fire-roasted diced tomatoes, such as Muir Glen brand
• 1 cup chopped fresh basil (about 2 handfuls), plus additional for garnish
• 1 cup shredded mozzarella

Set up three dishes on your countertop: Fill one with the flour,

one with the eggs, and the other with a mixture of the breadcrumbs,

half the grated cheese, herbs, salt and pepper.

Place a large skillet over medium-high heat with 3 turns of the pan

of EVOO, about 3 tablespoons. While the pan is heating up,

season the chicken cutlets with salt and freshly ground black pepper,

and coat each one in the flour, then in the egg, and lastly in the cheesy

breadcrumbs.

Once the oil is hot, cook the chicken cutlets until golden brown

and cooked through, 3-5 minutes per side depending on

how thick they are. Cook them in two batches, transferring

the cooked cutlets to a paper towel-lined plate while the

others, adding more oil to the pan between batches if need be.

While the chicken is cooking, place a medium-size pot on

the stove over medium heat. Add 2 tablespoons EVOO,

2 turns of the pan. Add garlic, crushed red pepper flakes

and chopped onion. Cook 5-6 minutes, stirring often, until

the veggies have softened. Add the tomatoes and heat them

through, about 2 minutes. Remove the pot from the heat and

stir in the basil, then season the sauce with salt and freshly

ground black pepper.

Layer the chicken with the sauce in a casserole dish.

Top the casserole with the remaining grated Parmigiano

and mozzarella. Brown the chicken parm casserole under

the broiler until the cheese has melted and is lightly

golden brown, about 3 minutes. Garnish with some

chopped basil before serving.

Spaghetti Squash

Ingredients

• 1 small spaghetti squash, about 2 1/4 pounds
• 2 1/2 tablespoons butter
• 2 1/2 tablespoons finely chopped mixed herbs (basil, chives, chervil, parsley & sage)
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half

lengthwise and place, cut side down, in a baking dish.

Add enough water to come 1/2-inch up the sides of the

baking dish and cover with aluminum foil. Bake for

45 minutes, until the squash is easily pierced with a

paring knife. Turn squash over and cover with foil

again and continue to cook another 15 minutes,

until the squash is very tender. Remove from the oven,

uncover, and allow to cool slightly. Using a spoon,

remove the seeds and discard. Using a fork,

gently pull the strands of squash away from the peel and place

the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs,

salt and pepper and toss thoroughly but gently to heat and combine. Serve

Here is my end result....

Tonight's Menu....

Chicken Parmigiana w/Spaghetti Squash and salad.

For dessert I am making a apple crisp in my Pampered Chef Deep Dish Baker...takes 14 minutes in the microwave. OH YEAH! I will post up recipes and pictures tomorrow. :)

Pesto Chicken w/Mozzarella

Andrew LOVES Pesto and he's allergic to the garlic and I am allergic to the pine nuts. So that doesn't leave much one would think. But I decided to make it and it tastes JUST as good. So we just deleted the garlic and pine nuts and it's amazing!

Here you go....

INGREDIENTS

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• Salt and freshly ground black pepper to taste

• Special equipment needed: A food processor OR a bullet. I do mine in the bullet because it's smaller and clean up is MUCH easier.

Combine all the ingredients in the processor or bullet and mix until a pasty texture.

Makes 1 cup.

Brush chicken with melted butter, salt and pepper and bake it at 350 degrees for 30 minutes. Pull chicken out, brush with pesto, sprinkle with mozzarella cheese and white onion slices and bake an additional 5 minutes.

Enjoy!

**This is super yummy by the way!**

Homemade Feedbag -- My own recipe

Okay, so the term 'feedbag' sounds terrible. It's more like granola/trail mix (sortof).

Andrew has MANY food allergies and I can't just go to the store and buy snacks off the snack aisle. I have to purchase the whole food, organic type snacks which can get rather spendy. So I decided to make my own granola/trail mix/feedbag recipe. Here you go! :)

1 bag of Bob's Red Mill 5 grain oats

1 bag pecans

1 bag almonds

1 bag chocolate chips

1 bag dried blueberries

1 bag dried cranberries

1 bag coconut

brown sugar

honey

**I make small portions at one time. So I buy all the ingredients and mix in portions every time I make it. **

Preheat oven to 350 degrees

Take bag of pecans and almonds and chop in a food processor to make smaller bits. Mix with oats, brown sugar (to your liking - I used about 1/2 a cup). Put in flat casserole dish and drizzle completely with in the honey. For food allergies use local honey. (Honey that is made in the same or neighboring cities.)

Bake for 10 minutes until crispy.

Then take mixture and put in a large ziploc baggie and add remaining ingredients and mix well. Again, I don't mix all of it together at one time. It should make about 3-4 large servings.

This is really fun to make. You can add whatever you want. More nuts, fruits, chocolate, etc. This is really healthy and has nothing he's allergic to. :) Win/Win!

Chocolate Chip Cookies -- YUMMY!

This is a super yummy recipe. I love making these. Pretty easy to make! :)

**Andrew is allergic to wheat...but he really enjoys these, so we make that exception occasionally** :)

It says it will make 4 dozen, but I make mine a little larger and it makes around 3 dozen for me.

Bake: 8-10 minutes Temp: 375

3/4 granulated sugar

3/4 cup packed brown sugar

1 cup butter or margarine softened (microwave for 30 seconds)

1 tsp vanilla

1 large egg

2 1/4 cups of all purpose flour

1 tsp baking soda

1/2 tsp salt

1 bag (12 oz) semi-sweet chocolate chips (or white chocolate, peanut butter, etc.)

Heat oven to 375.

Mix sugars, butter, vanilla & egg on medium speed.

Stir in flour, baking soda and salt. (Dough will be stiff). Stir in chocolate chips.

On ungreased cooke sheet drop dogh by rounded tablespoon fulls 2 in. apart. (I put it down on parchment paper.)

Bake 8-10 minutes. Cool 1-2.

SUPER easy and very yummy! Enjoy with a glass of milk or beverage of choice.

Below is shown with white chocolate chips. :)

Chicken Rice Cheesy Skillet

This is a recipe I found and modified and was REALLY good! I don't have a picture of it, but you can imagine what it will end up looking like. :)

This cooks up really quick and is under 30 minutes.

1 tbsp olive oil

2 chicken breasts grilled (I cook in oven for 350 degrees for 30 minutes and cut in cubes)

White rice cooked

1 cup of red onion chopped

1 cup of green bell pepper chopped

1 cup shredded cheddar cheese (I use Kraft Natural Cheese - no cornstarch)

After the rice and chicken is cooked I combine all ingredients except cheese in a skillet and grill together with the olive oil and cook on low to medium heat for about 5-7 minutes. Just to let the flavors come together. Then I add cheese on top and cook for another 2 minutes. Just so cheese gets nice and melted.

Serve and enjoy!

You could definitely skip the cheese part and have a nice chinese type dish and add a little soy sauce if you wanted. :) Also you can substitute the white rice for brown for a healthier dish.

<3

Recent baking experiments

The fall weather brings out my inner baker. Since the colder weather hit I have been dying to bake pies. So I asked Andrew what his favorite pies were. I already knew Pumpkin was one and I have made that for him before and he also said Lemon Meringue. The pumpkin I knew would be easy, but was nervous about the meringue. It's tricky to make the meringue part. But my it only took me two tries! Not bad. :) I was pretty impressed with myself honestly. I really enjoy making a great home for my husband to come home to and good food for him to eat.

Recipes for both coming soon!

Check out how pretty they are.....

Lemon Meringue:

Pumpkin:

I will update with both recipes ASAP! :) Thanks for checking in.

Trying a new recipe

Trying a couple new pie recipes. EASY ones. I will make sure to post up if they turn out yummy! :)