Tuesday, February 23, 2016

Freezing Muffins

I decided to double my blueberry muffin recipe. One batch for now and freeze the other batch for later. You can cook any muffins according to their instructions. After they are done baking, place on a cookie sheet and freeze 1-2 hours. Then place in a gallon ziplock bag and place back in the freezer. When you are ready to eat them, just set them out to thaw. If you like them warm, pop them back in microwave for 5-10 seconds. 

I used the following blueberry recipe.

Blueberry Muffins:

  • Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries


  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Preheat oven to 400.  Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture.
Fold in blueberries.
Fill muffin cups right to the top, and sprinkle with crumb topping mixture.                                                                                                  
To Make Crumb Topping:
Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Brazilian Chicken

I received this recipe from a friend a long time ago. I haven't made it in awhile. Actually, I forgot about it! This makes your house smell so good and it's so yummy! I will make this more often. I was nervous the kids wouldn't like it because of the chili sauce but they devoured this meal.
I served this over rice and with a side salad.


1 large onion, chopped
2 Tbsp butter
2 Tbsp olive oil
2 - lbs chicken breast, cubed
2 garlic cloves, minced
2 - 8 oz cans of tomato sauce
1 - 12 oz jar of chili sauce
1 tsp cinnamon
1 tsp salt
1/4 tsp cumin
3 Tbsp vinegar
3 Tbsp brown sugar
3 Tbsp water

2 green onions, chopped
2 limes, sliced
2 avocados diced

Saute onion in 1 Tbsp butter and 1 Tbsp olive oil. In another pan brown chicken with 1 Tbsp butter and 1 Tbsp olive oil. 
Once chicken is browned. Combine onions and all ingredients (except the last three ingredients) and simmer for 45 minutes - 1 hour.
Serve over rice. If you like you can top with green onions, limes and avocados.

Week of February 23 Lunches

This week's lunches 

The about picture is the Quick Chicken Salad recipe. Click on the link for the recipe.

This is so so good! I triple this recipe for this week's lunches. I do not make my sandwiches in one day because the bread will turn soggy.

- apples
- pb energy balls
- cucumbers

Lunch for Jer and I

Quinoa Chicken Chili

This is a great crockpot recipe. I make it and then divide into containers for our lunches. 

Saturday, February 20, 2016

Lime Cilantro Tilapia with Mango and Avocado Salsa

I wanted to experiment with tilapia. We have this often. Either we bake it or have it as fish taco's. I wanted something new. My kids thought I bought a new type of fish. They loved it. Definitely will make it again.

4-6 Tilapia
3 limes
1/4 cilantro, chopped
salt and pepper to taste

For the salsa:
2 mango's
2 avocado's 
3-4 roma tomatoes
1 lime
1/8-1/4 cilantro, chopped
1/4 cup red onion, diced
salt and pepper

Spray a 9x13 pan with cooking spray. Place tilapia in pan and squeeze the juice of one lime over the fish. Sprinkle salt, pepper and cilantro over the fish. Slice 2 limes and place on top of fish.
Bake at 375 for 20-25 mins.

While fish is baking. Dice mango, avocado, tomatoes, cilantro and onions. Put in a bowl a squeeze juice of one lime over salsa. Add salt and pepper to taste. Mix.

When fish is done baking, place salsa on top of fish and serve. 

Tuesday, February 9, 2016

Crockpot Lemon Herb Chicken

This recipe was adapted from the Chic Site.

The original recipe instructs you to cook in one pot. On Monday's I can't do that so in the crockpot it went and honestly it was a huge hit with the family and super yummy.


1 package of frozen chicken breasts
3 cups of chicken broth
1-2 Tbsp Italian seasoning
salt and pepper
3 lemons
instant rice


1. Spray your crockpot with cooking spray. Pour one cup of chicken broth in the crockpot,       then place chicken in pot.

2. Juice one lemon and pour over chicken.

3. Sprinkle italian seasoning, salt and pepper over chicken. 

4. Slice one lemon and layer chicken.

5. Cook on low for 6-8 hours.

6. Cook your rice according to the instructions, however use chicken broth instead of water. Depending on how much rice you are making you may want to check on the amount of chicken broth you have. 

7. To serve place chicken over rice. Pour remainder juice from crockpot over chicken. This will help keep it moist. Hate that word. Sorry. I served this with steamed broccoli. 


Avocado Tuna Melts

This recipe was adapted from The Chic Site.
I was excited about this recipe but a little hesitant to give it to the kids. They can be picky about tuna. Well, they devoured this meal! Definitely will have again.

  1. 2 large tuna can (in water), drained
  2. 2 tablespoons red onion, diced
  3. 1 tablespoon parsley
  4. 1/4-1/2 cup mayo
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon black pepper
  7. 2 small tomatoes, sliced
  8. 2 avocados
  9. 4 slices swiss cheese
  10. 6 slices french bread

  1. Preheat broiler.
  2. In a large bowl, combine the tuna, red onion, mayo, salt and black pepper. Mix well.
  3. Place bread on baking sheet. Toast in the broiler about 1-2 minutes each side.  T
  4. Top each bread with tuna, then layer it with tomato and avocado.
  5. Place a slice of cheese on top of the tuna and place under the broiler for a few seconds, just until melted. Serve immediately.

Week of Lunches - February 8, 2016

Kid lunches:
- Bagels
- Applesauce
- String cheese

Our lunch:
- Salad in a jar. 
Salad layers:

  • lettuce
  • garbanzo beans
  • chicken
  • tomatoes
  • avocado
  • cucumber                                                                                                                                        
I kept the salad dressing separate.
- grapes (side)

- mini peppers and hummus
- zone bars (not pictured)

Friday, February 5, 2016

Menu Plan February 4 - 9 2016

February 4 - Crockpot Chili http://lovetocookagain.blogspot.com/2016/02/crockpot-chili.html
This is our family's favorite chili recipe. Enjoy!

February 5 - Avocado Tuna Melts/salad/pasta salad
This is a new recipe. I will let you know how it is. 

February 6 - Date night! Pizza for the kids.

February 7 - Taco Salad

February 8 - One Pot Lemon and Herb Chicken/Rice/Green Beans
Another new recipe. Curious how this one will taste. 

February 9 - Salmon with Avocado Salsa http://www.thecookierookie.com/salmon-with-avocado//Cous Cous/Broccoli
I love this salmon recipe. It's so easy and good for you. 

Freezing Cookie Dough

Most of the time when I want to make cookies for the kids, I really do not need 5 dozen cookies sitting around our house. What I have done is prepare the cookie dough, bake a dozen and then freeze the rest. Cover a cookie sheet with wax paper, scoop your cookie dough and place on the sheet, freeze for about 2-3 hours. Remove from the freezer, place in a container and put back in the freezer. This is great for the next time you need cookies. All you have to do is take out of the freezer and pop in the oven. I will say let the dough sit out for a little bit before putting in the oven. Enjoy. Cookie recipe below.

Chocolate Chip Cookies - yields 4 dozen

1 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
1 1/2 tsp. salt
1 tsp. baking soda
12 oz. bag of semi-sweet chocolate chips

Preheat oven to 375.
Cream shortening, sugar, brown sugar, egg and vanilla until light and fluffy.
Sift dry ingredients.
Stir in dry ingredients into the other mixture and blend well.
Drop the dough 2 inches apart on an ungreased cookie sheet. 
Bake for 10-12 minutes. 

Crockpot Chili

1 1/2 lbs. ground beef
1 large onion, chopped
1 can of kidney beans, drained
1 can of chili beans, drained
1 pint of diced tomatoes
1/2 tsp. oregano
dash of paprika
2 -8 oz cans of tomato sauce
1 garlic clove, minced
1 Tbsp. chili powder
1 1/4 tsp. salt
1 bay leaf

Brown the ground beef. Drain. Sauté the onions. Add ground beef, onions and rest of the ingredients and cook in the crockpot for 6-8 hours. I usually prepare this the night before and then cook in the morning. I think it tastes better after sitting for awhile. Also, I usually double this recipe. Serve with cheese, sour cream and tortilla chips.