Oh the things that bring us joy as adults! This Lindgren household finally has a deep freeze! Let the food prep begin. Today was super productive....John studied and I made 5 casseroles and about 5 dozen muffins to help us out once Peanut arrives. As promised, I wanted to share some ideas for a couple of easy recipes that I fall back on in a pinch.
Harvest Muffins (This is a spin off of the Weight Watcher's recipe!)
Muffin Ingredients:
1 Box Spice Cake Mix
1/2 cup applesauce
1/2 cup chopped walnuts
1/2 cup of dried fruit (I usually use cranberries, raisins, or chopped figs)
(optional) 1 small banana or apple chopped
1/4-1/2 cup ground flax seed (a great way to get in your Omega's...I add it to all my muffins!)
1t good cinnamon
(optional)Topping Ingredients:
1/2 cup brown sugar
1/2 cup oats
1t cinnamon
2-3 T chopped butter
Preheat Oven to 400 degrees (drop your temp if using dark pans). Mix muffin ingredients together until blended. Batter will be stiff. Spoon into muffin tins sprayed with non-stick spray or into tins lined with paper liners. Mix together topping ingredients with a fork - mashing the butter. Sprinkle over the muffins. Bake for approximately 15 minutes or until the tops are lightly browned and the muffins spring back when you touch them. If freezing them like I did today, wrap each muffin individually in a small piece of plastic wrap then put all muffins in a freezer storage back. When ready to enjoy you can thaw at room temp or the fridge and then heat in the oven or in the microwave. OR, do as we do - pop them out frozen two at a time, zap in the microwave for 15 minutes and ENJOY! Super fast breakfast when you're on the go.
Easy Chicken and Rice Casserole
-This casserole is GREAT for leftover chicken and dinner veggies. I have substituted leftover broccoli and carrots, roasted green beans and mushroooms, and even asparagus. It is all yummy.
Ingredients:
1 small rotisserie chicken, shredded
1 can green beans, drained
1 small onion and 1 small bell pepper (your choice depending on taste), diced and lightly sauteed
1 can condensed cream of mushroom soup, reduced fat/sodium
1 small can of chopped water chestnuts
1 small jar of pimentos packed in water, drained
1 box of wild rice, prepared according to box directions - if making your own approximately 4 cups cooked wild/brown rice
1 cup sour cream, reduced fat - I never use fat free, it tends to be too watery
2 cups shredded low fat cheddar cheese, plus about 1/4 to 1/2 cup reserved
Mix together all indgredients. This will make 1 large or two smaller casseroles. Sprinkle top with remaining cheese. Bake at 375-400 until bubbly.
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