RSS Feed

Category Archives: Recipe

This will list the recipes for the items listed in my meal plans. You will also find recipes that I have made and succeeded with!

Spicy Zucchini Salsa

Spicy Zucchini SalsaAs kids, my sister and I grew up spoiled with fresh food from the garden including but not limited to: canned salsas, sauces and veggies to enjoy year-round.  When I started this blog I wanted to be able to share those recipes, so I asked my Mom to do the writing, and I would do the posting.

All credit to this post and recipe goes to my mom, Kim Schrage.

BE SURE TO WASH ALL FRESH VEGETABLES WELL BEFORE BEGINNING THIS PROCESS AND ONLY PEEL ONIONS & GARLIC. USE FOOD PROCESSOR TO CHOP ALL VEGETABLES TO A SIZE THAT YOU LIKE (EXCEPT TOMATOES). IF YOU DON’T HAVE A KITCHEN-AID OR FOOD MILL YOU WILL NEED TO SCALD & PEEL TOMATOES BEFORE CHOPPING.

(You can cheat and use canned tomatoes, if you are desperate.)

From the garden:

  • 12 cups tomatoes put thru food mill (I use my Kitchen-Aid with the meat grinder attachment & course grinding disc) MEASURE AFTER GRINDING TO EQUAL 12 cups-you will not even know there are peelings!!!
  • 5 cups unpeeled zucchini chopped
  • 2 large green peppers chopped
  • 4 jalapeño peppers chopped
  • 6 cayenne or Thai chilies chopped
  • 2 large onions chopped
  • 6 cloves garlic chopped

From the pantry:

  • 12 ounce can tomato paste
  • 2 tablespoons canning salt
  • ½ cup 5% cider vinegar
  • ¼ cup honey
  • 1 teaspoon ground black pepper
  • 1 ½ teaspoon dry cilantro
  • 1 ½ teaspoon dry oregano
  • 1 ½ teaspoon dry marjoram

Combine all ingredients in a large kettle or slow cooker/roaster & simmer 2-3 hours, stirring occasionally to desired thickness. If you prefer a hotter salsa add more fresh chilies or cayenne pepper to taste. If you like it sweeter add a bit more honey or brown sugar to taste. Pour into prepared pint jars & process in a hot water bath for 15 minutes after boiling. You may also freeze in appropriate containers.

THIS RECIPE YIELDS APPROXIMATELY 18 PINTS

Advertisements

Apple & Snickers Fluff

Posted on

I love having easy grab and go items to snack on for the work week.  I try to keep it somewhat healthy but, more importantly keep myself from purchasing food in the cafeteria at work.  I also try to be diligent about wasting food and eating up leftovers.  I had a bag of apples that I bought on sale at Aldi last week and they sat on my counter the whole work week.  So, over the weekend I threw together a few things and made this quick and easy snack.


4 Apples

1 Cup Greek Yogurt

1 Package Cream Cheese

1 TSP Vanilla

1 Cup Brown Sugar

1 Cup Walnuts

3 Snickers Bars

Pull the cream cheese out an hour or so before hand to give it time to soften.  Slice the apples in fourths and remove core, seeds, and stems.  Rough chop the apples and snickers bars.

Throw the snickers, apples, and walnuts in a mixing bowl.  Add the cream cheese, sugar, yogurt and vanilla to a separate mixing bowl and combine with your Kitchen Aid or hand mixer.

Fold in the apples, snickers and walnuts.  Portion it right away into containers for the work week and throw it in the refrigerator.

Salsa Chicken Packs

Posted on

Salsa ChickenI find this recipe to be a go-to that I use more often than not, especially in the summer when we are grilling. This is a GREAT recipe for camping and makes for easy clean up.  It took me about 15 minutes to prep and assemble and then I got to sip on a glass of wine while it cooked on the grill.  You could substitute different ingredients and put a ton of different twists on this dish, that is what makes it SO EASY!

Ingredients

4 Chicken Breasts

6 Potatoes

1 Medium Zucchini

Salt & Pepper

Salsa


Rip off 8 sheets of tin foil and lay the first 4 sheets down and then the other 4 sheets on top of each creating a cross.  Spray the center of each with your choice of cooking spray.

Slice the potatoes and lay them on each of the 4 foil stations as your first layer of the dish.  Season with salt, pepper,and garlic and place the raw chicken breast on top of the potatoes. I also seasoned the chicken with salt and pepper.

Slice up the zucchini and onion and cover the chicken.  Pour 1/4 cup of salsa over each foil packet.  Wrap them up and place on the top shelf of the grill on medium heat for 45 minutes.  Or, bake them in the oven at 350 for 45 minutes.

%d bloggers like this: