Leader Enterprise - January 10, 2018 - Tips to help make right food choices

Chicken(Turkey) Barley Soup with Sweet Potatoes

Welcome 2018! (Can we even believe it??) If you're anything like me, I felt I had to clear the kitchen of anything unhealthy to eat so I won't be tempted by it before I begin my healthy eating program in January.  EEK! Here's to a happy and healthy new year!

I so appreciate thoughts like these, found at www.sparkpeople.com that give me something concrete to wrap my mind around when trying to eat healthier. Enlisting some of these ideas into our daily lives, one change at a time, will help jump-start our healthy New Year's Resolutions.

Eat a fruit or vegetable with every meal. If half a plate of fruits and vegetables seems like an overwhelming goal for you right now, start by simply adding one fruit or veggie to each meal. You can eat them as a side -- think a cup of green beans with dinner or an orange with breakfast -- or simply start adding them to foods you already eat. Fruit is a cinch to add to oatmeal, yogurt and cereal in the morning.  Drink up. While you should limit the number of calories you get from beverages, if you have trouble fitting fruits and vegetables into your busy life, work them into a drink that you can take on the go. Try out smoothie recipes until you find a few you love and work them into your rotation as a breakfast or afternoon snack option. You can easily get several fruit and vegetable servings in a yummy beverage.   Slurp some soup! Soups and stews can be a nutritious, filling way to get lots of vegetables into a meal. Soup is an easy way to increase the variety of veggies you eat as it can make some of your least favorite options more palatable.  Keep them in sight, in mind. Just like you keep sweets out of sight to discourage incessant snacking, keeping fruits and veggies in sight will help you think of them as an option for eating. Stock a fruit bowl at work each week and keep a bowl on the kitchen counter at home so you’ll be more likely to eat it when you’re hungry.  My husband and I love this delicious soup from the Skinny Kitchen website. It makes a large batch, but it freezes well. You can easily cut the recipe in half.  TURKEY BARLEY SOUP WITH SWEET POTATOES 10 c. (reduced-sodium) chicken broth 1 c. dried pearl barley (I use quick) 1 tsp. olive oil 2 cloves fresh garlic,minced 1-1/2 c. carrots, sliced 1-1/2 c. celery, sliced 1-1/2 c. onions, chopped 2-1/2 c. sweet potatoes (or butternut squash), peeled and chopped  1/2 tsp. dried thyme 1/2 tsp. dried sage Fresh ground pepper, to taste 1 lb. cooked turkey breasts or chicken, cubed In a large pot, add the chicken broth and barley. Bring to a boil, reduce heat, cover and simmer for 15 minutes. In the meantime, in a nonstick pan add the olive oil, garlic, carrots, celery and onions; sauté until soft,about 5 minutes. Add the sautéed vegetables to the broth. Cook uncovered for 30 minutes. Add the sweet potatoes, thyme, sage and fresh ground pepper. Continue to cook uncovered for 25 minutes. Add the cooked turkey and stir with a rubber spatula so the squash doesn’t get mushy. Cook for 5 minutes more. Yield: 12 cups. 1 cup= 142 calories; 1 gr.fat, 13 gr.protein, 22 gr.carbs, 5 gr.fiber Blueberry Banana Flaxseed Smoothie BLUEBERRY BANANA FLAXSEED SMOOTHIE 2 TB. flax seed meal 1 ripe banana (frozen slices are great) 1 c. blueberries 1/2 c. (fat free) Greek Yogurt 1 c. (skim) milk 1 TB. honey 1/4 tsp. almond extract 6 chopped ice cubes Add all ingredients and blend until smooth, about 1 minute.  Yield: 2 servings. Garnish with blueberries.  STUFFED PEPPERONI PIZZA MELT 1 (whole wheat) Deli Sandwich Thin 1 tsp. Smart Balance Light or reduced-fat butter 1-1/2 Tb. pizza or marinara sauce 7 slices Hormel’s 70% less fat turkey pepperoni 1 slice light provolone cheese or light mozzarella Preheat Panini maker, George Foreman grill or stove-top skillet. Spread the outside of the sandwich thin, both top and bottom, with 1/2 teaspoon of butter on each. Split open and spread the inside of the bottom slice with pizza sauce. On top of sauce, place pepperoni slices and top with 1 slice of cheese. Place remaining top piece of sandwich thin, butter side out. Place in preheated grill or skillet; cook for 4 to 5 minutes until melted and golden brown. Remove with a spatula as the cheese oozes out a bit while cooking. De-Lish! Yield: 1 serving= 215 calories, 8 gr. fat, 14 gr. protein, 26 gr. carbs, 6 gr. fiber Be sure you put your feet in the right place, then stand firm. ~Abraham Lincoln

Creamy Carrot Soup

I love a thick creamy soup.  I enjoyed a butternut squash soup a couple of times when we ate out this summer. 

I love carrots and knew I'd have to try this simple soup.  The only thing I did differently is to use half sweet potatoes, as the original recipe called for regular white potatoes, and added a little bit of 1/2 &  1/2 to make it creamy. The addition of the potatoes let me know this would be a hearty soup. 

Sweet potatoes are very high in Vitamin A and are great for your heart health.

Hope you enjoy this special dish too.  Serve with a sandwich, or just bread and butter. 

It's filling and comforting. Top with ham or bacon if desired. If you're daring,

add some curry powder, thyme or even nutmeg. 

So happy I found the recipe at Grandma Loy's Kitchen who found the 

original recipe at a blog from Africa. Intriguing!

CREAMY CARROT SOUP 

2 Tb. butter

1 med. onion, diced

2 lg. garlic cloves, minced

10 med. carrots, peeled and chopped

3 med. white potatoes

2 med. sweet potatoes 

(or use all white taters)

5 - 6 c. chicken broth, divided

(depending on how thick you like it)

1/3 c. half and half, optional

salt & pepper to taste
chopped ham, optional 

In large saucepan, melt butter.  Add onion and garlic; cook over medium heat until onion is soft, about 5 minutes.  Add carrots and potatoes.  Cover with chicken 5 c. broth and bring to a boil.  Reduce heat, cover and simmer about 20 minutes until vegetables are tender.  (Add half and half for a creamy soup). Blend until smooth (or leave a few chunks to bite into) using an immersion blender or carefully pouring into a blender. (You may have to divide it into batches - be careful the heat doesn't blow the lid off).  Season with salt and pepper.  Serve hot.

Linked to Weekend Potluck
           Meal Plan Monday

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Sweet Potato Casserole with Praline Topping!

I didn't get this posted at holiday time so thought you might like to make this luscious dish for Easter??!!

These are perfection! So glad I saw this recipe at Stacey's Southern Bite.  I so appreciate his family values and humility. He has made #1 in the ranks of cookbooks sold on Amazon this year! Simple, down home cookin..you just can't go wrong with it!  

I adapted Stacey's recipe so if you want to see the original, go to the link above.

If you're looking for a special sweet tater side dish, this is it folks!

My mouth waters to think of it.  I REALLY enjoyed leftovers too after I served this for our family Thanksgiving brunch.

(The topping really is more crumbly than my photo.  I was in a rush and baked it a little longer after taking the photo...then everyone was ready to scarf, so this is all I've got)

SWEET POTATO CASSEROLE WITH PRALINE TOPPING 

3# sweet potatoes

(about 7 - 8 medium)

1-1/2 c. sugar

(I used 1 c.- xylitol works great)

1 tsp. vanilla 

2 lg. eggs

1/2 c. evaporated milk

1/2 stick butter (4 Tb.) butter, softened

TOPPING: 

3/4 - 1 c. light brown sugar

(if using xylitol...add a tsp. of molasses)

1/3 c. all purpose flour

1/3 c. butter, melted

1/2 - 3/4 c. chopped pecans

Preheat oven to 350. Grease 1-1/2 qt. baking dish. 

Scrub sweet taters, then boil until fork-tender.  Cool; peel. 

(You can peel then boil them, but I think that's more work=)

In large bowl, mash potatoes until smooth.  Add sugar, vanilla, eggs, evaporated milk and butter; stir until blended. Pour into prepared dish. 

In small bowl, mix brown sugar, flour, butter and pecans. Spoon mixture over the potatoes.  Bake 30 - 40 minutes until done. 

Linked to Weekend Potluck

You might also enjoy these side dishes..

Creamy Twice-Baked Sweet Potatoes

Hot Pineapple Casserole

Ultimate Creamed Corn (Crockpot)

Simple & Creamy Pea Salad

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The Best Mashed Potatoes I've Ever Had - Guest Post - My Overflowing Cup

I am just elated to introduce this wonderful lady who agreed to do a guest post for me.

Heather is one of my newest blogging friends, but I already feel like I've known her for years. We have emailed many times, sharing our hearts, and God has truly knit us together as kindred spirits and Sisters in Him.  

We giggle over all the things we have in common...we have a great faith in God...and both of our last names are BAKER!! One that tickles us to pieces is that we call our husbands the same unusual nickname...BEAN! She married her high school sweetie too. She loves simple and frugal recipes....

And the list goes on and on...Anyway...onto this wonderful recipe....

Take it away Heather!

I am a follower of Jesus Christ, devoted wife of 22 years to my high school sweetheart, and homeschooling mother of two teenage boys.

I can be found blogging about faith, food, and frugality at My Overflowing Cup

When my nephew, who was 15 at the time, was staying with us, I made these mashed potatoes for dinner one evening. They got their name when he enthusiastically exclaimed, “These are the best mashed potatoes I’ve ever had.”

From then on, I couldn’t make enough of these to keep that boy content!

I use whatever I have on hand for my potato selection (or what’s on sale that week at the grocery store). I like red and gold potatoes, but I commonly use russets as they are often the least expensive.

A less frugal choice, but one that adds flavor, health benefits, and a pretty hue is that of the sweet potato. I usually add one to my stock pot if I have them on hand.

While I do peel my sweet potato, I leave the skins on the others. This saves time and adds a health benefit as there are both fiber and vitamins in the skin.

That being said, most of the time I do not purchase organic potatoes. Potatoes are said to have a relatively high level of pesticides, therefore many people recommend peeling conventional potatoes.

I wash mine well and leave the skins on. You do what you like.

Regardless of how you do it, my nephew and I both agree that you need to make these potatoes.

*Disclosure: This post includes affiliate links. You are not obligated to make any purchases, but when you do through one of my links, I will make a small percentage on the sale. Thank you for supporting my site.

The Best Mashed Potatoes I've Ever Had



The Members

Potatoes (washed, peeled if desired, and chopped into small cubes) I used almost 4 pounds of yellow potatoes, but I have used russets and reds in the past.

Sweet Potato/Yam (optional – mine was peeled and just over 1 pound)

Cream Cheese (I used 4 ounces, but I usually use 8)

Butter (I used 1 stick, but you can use less)

Spices (salt, pepper, smoked paprika, garlic – start w/ ½ - 1 teaspoon of each and add more to taste, if desired)

Milk, broth, or potato water, as needed (anywhere from ¼ to 1 cup, depending – you may not need any)

The Method

In a large stock pot, bring water to boil. Make sure you use enough water to cover potatoes by at least 1-2 inches.

Wash, peel (if desired), and dice potatoes. Carefully add to the hot water and cook on medium for 25 – 30 minutes or until soft.

Carefully drain the water from the potatoes using a colander like this one. Do not rinse the potatoes. If you want to use potato water for your moisture rather than milk or broth, be sure to reserve some for that purpose, if needed.

In the same pot you used to cook your potatoes, add the cream cheese and the butter. Dump potatoes on top of the butter and the cream cheese to help them melt.

Add salt, pepper, garlic, and smoked paprika, if desired. I start with 1 teaspoon each of salt & black pepper and ½ teaspoon each of garlic powder & smoked paprika.

Using a masher like this one, mash the potatoes. Add milk, broth, or potato water, if needed. I usually find that I don’t need any additional liquid, but this is a matter of preference.

I mash my potatoes by hand so there are always a few lumps but we don’t mind them because they are so soft. Many people like to whip their mashed potatoes for a perfectly creamy result. That is absolutely fine, just use care not to whip them too much as it will result in a gluey mashed potato. Glue is great for preschoolers but not for the dinner table.

Season with additional spices to taste.

Got leftovers? Don’t toss them!

Reheat them with additional liquid and top them with gravy or a pot roast, use them to make a Shepherd’s Pie or add them to a soup like my Creamy Vegetable Soup to thicken it.

You can even make bread with leftover mashed potatoes.

For another one of our family’s favorite side dishes, be sure to try my  Corn w/ Wild Rice.


For His Glory,

Heather
myoverflowingcup.com

Thanks and thanks again for sharing Heather....I hope you all will take time

to check out her lovely blog....

Leader Enterprise - April 23, 2014 - Couponing

I have always been a coupon-er. I wanted to share some practical ideas to help you save money as you choose what to purchase to stock your pantry and refrigerator. 

Using coupons is a great way to stretch your family’s budget. There are available coupons for things other than groceries too, like restaurants, toys,and even vacations. Experiment using coupons to help you save up to 90% to try new products you wouldn’t normally buy but will practically put to use.

My blogging friend, Tonya, author of the 4 Little Fergusons blog, recently saved a bundle using coupons. After caring for her ill father-in-law in her home before his death, she didn't do any 'serious'grocery shopping for 5 weeks. When she finally got to stock up, her grocery bill came to $749. She paid 'only' $400 because of coupons! Now that's inspiration!

Buying one or more Sunday papers that include coupon books, is a great way to get stocked up on savings. Check out websites, like www.thecouponclippers.com  that offer coupons for cents on the dollar or www.coupondivas.com that offer tutorials to help you get started in the couponing game. Maybe you have a friend who will give you their coupons? It never hurts to ask especially if those savings are being tossed in the trash.

Many may not realize that expired coupons can be mailed to the military. They are able to use them up to 6 months after expiration. One site to check out more details is www.couponsfortroops.com. What a simple thing to do to help and support our troops and their families.

Make it a goal to only buy grocery items on sale and with a coupon. Plan meals around those purchases.

Whether or not you are new to couponing or you’re a seasoned saver, one of the first steps you need to consider is how to store and organize your coupons. I would suggest you always carry your coupons with you. Even though you think you’re running into the store for one item, you might see something on sale or on the clearance rack that you have a coupon for, so you’ll want it handy.

It might work for you to tuck your clipped coupons into a simple envelope. Or mark several envelopes with categories. Or according to expiration dates. Do what works best for you.

Maybe you’d prefer, as I do, an expanding file that is wallet size and easy to carry in your purse. Make sure it has tabs on top of the pockets to mark them as you wish. Another idea is to use a small recipe box with alphabetical dividers.

Whenever I place my clipped coupons inside the file, I always place the newest ones at the back. It helps keep the oldest coupons (with nearing expiration dates) in the front of each category.

Here's a couple of cute, fun things to make for our upcoming Easter holiday. These are simple enough the kids can help.

EDIBLE CHOCOLATE ROBIN'S NESTS

1 c. shredded coconut

4 c. Frosted Mini Wheats (Regular or Chocolate)

2 c. milk chocolate chips

waxed paper

round bowl for shaping

Cadbury Mini Eggs or jelly beans or fruit(for eggs)

Place Frosted Mini Wheats in a large bowl and break up. Add coconut and toss until mixed well. Using a double boiler, (or a heat-safe bowl set over pot of boiling water) melt chocolate. Pour melted chocolate over wheat mixture and mix up until the chocolate evenly coats.

Using wax paper, line a round bowl that you will use for shaping the nest. Form the nests, either in the muffin tins or on the tray. Make sure to make a little center for your eggs. Place bowls of nests in your refrigerator to harden. When they are hardened, simply pull the wax paper and they should pop right out.Place your choice of eggs in the center of your nest and use as a table decoration.

(Freezing Directions): You can make these ahead and simply place them in a gallon freezer bag until you are ready to use. Take out of freezer and serve.(Displaying them frozen can help them last longer as a display item.)

EASTER COOKIE BIRD NESTS

1 (6 oz.) butterscotch morsels

1/2 c. peanut butter

5 c. corn flakes

Jelly beans

Melt peanut butter and morsels. Stir in corn flakes and blend until coated. Drop on waxed paper and make a center. Chill and fill with jelly beans or whatever candy you desire. 

I love the combo of sweet potatoes and apples (applesauce) cooked together. A wonderful recipe when you need the oven for baking other things. This is a lower-calorie/sugar recipe also.

CROCKPOT SWEET POTATO CHUNKS

2 lbs. sweet potatoes, peeled and cut into 1/2" cubes

(about 4 medium potatoes)

1 c. unsweetened applesauce

1/4 c. brown sugar, packed

1 Tb. water

3 Tb. (diet) margarine, melted

1 tsp. ground cinnamon

1/2 c. chopped pecans, toasted 

Place prepared sweet potatoes in crockpot sprayed with nonstick cooking spray. Mix remaining ingredients, except pecans; spoon over potatoes. Cover and cook on low for 3-4 hours or until potatoes are very tender. Toast pecans in ungreased skillet over medium low heat for 5-7 minutes (or place in bowl in microwave-heat in 1 minute increments, stirring between each, until you can smell that nutty fragrance.) Sprinkle pecans over sweet potatoes; serve immediately. Yield: 6 servings 

May you all enjoy a Blessed Easter season as we celebrate the Risen Savior. 

.

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