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.