Category: severe peanut allergy

yes, i know it’s summer

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tried a new crock-pot recipe today. 

Vegetable Beef Soup (Makes 8 servings)  taken from “Fix-it and Forget-it Lightly cookbook”

(yes, i know it’s summer….maybe it isn’t the season for soup….but it’s good and low-calorie!!!)

great because you can stick it in the pot and forget about it all day, while you enjoy the sunshine! 

Ingredients:

  • 1 lb. extra-lean ground beef
  • 4 cups water
  • 1 lb. potatoes, pared & chopped  (i only used 3-4 potatoes)
  • 1 medium-sized onion, chopped (i only used about 1/5 of the onion)
  • 2 (4 oz.) cans mushroom pieces, drained
  • 1 envelope dry low-sodium onion soup mix
  • 16 oz. jar low-sodium chunky salsa (don’t let the salsa scare you…my son hates salsa, but liked the soup)
  • 2 medium-sized carrots, chopped (i used more than that)

Directions:

  1. Brown ground beef in non-stick skillet.  (i prefer to do it in the microwave and then use a slotted spoon to transfer the meat into the crock-pot so that the grease drains)
  2. Combine all ingredients in slow cooker, (crock-pot).
  3. Cover.  Cook on low 8 hours or on high 4.

Nutrition Facts per serving (1/8):

  • 200 calories, 5 g total fat, 2 g sat. fat, 0g trans fat, 20 mg cholesterol, 1230mg sodium, 22g carbs, 3g fiber, 5g sugar, 14g protein, 80% vitamin A, 10% vitamin C, 4% calcium, 10% iron.

This recipe is peanut-free.

Give it a try!!!!

let’s catch-up

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well.  let’s catch up. 

it’s now summer break. 

above is one of my favorite summer spots.  our patio swing.  i love it!  i really enjoy swinging while enjoying a good book. 

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i love spending time outside in the sun.  yesterday, i decided to take the camera outside and snap a few pix. 

(still having fun messing around on picnik.com….love how easy it is to edit photos on there!) 

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also made some monkey munch.  yum-o!  as blogged here we LOVE monkey munch! 

therefore, i don’t make it tooooo often because we easily eat wayyy too much of it! 

it’s soooo yummy!  & addictive.  can’t just eat one handful. 

(this version is also peanut-free) 

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we store it in a XL 2.5 gallon ziploc.  reaching in, you get covered in powdered sugar!  (you would think that would deter us, but no!) 
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the extra large pieces that stick together are the first to go….oh yum!!!
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below, nick and i picked up our lunch today…current low-cal favorite, subway & starbucks.  

he, of course, dodged out of the picture as i snapped it. 

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yes. 

that would be his laptop.  in the car.  no, this wasn’t a roadtrip. 

simply a long line at the drive-thru, so he pulled out his laptop. 

isn’t that normal for a teen in 2009? 

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well, i am REALLY wanting to scrapbook.  lots of ideas bouncing around in my head. 

feeling very creative.  just need to do it. 

maybe i will post some layouts tomorrow! 

hope you are enjoying your summer so far! 

thanks for stopping by!

summer snack review {1}

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welcome to the first edition of “summer snack review”. 

i will be your guide this evening….and official taster & reviewer.

tonight we will be discussing Wendy’s new Coffee Toffee Twisted Frosty, (chocolate). 

being a chocolate lover, i opted for this frosty with a chocolate base.  it is also available in vanilla base

the picture above shows one represented at the bottom of the picture, the one without a straw. 

here’s how it rated (scale of 1-5) (1 poor 5 being is was fabulous):

  • overall taste:  4  (i enjoy the regular Wendy’s chocolate frosty, so this was even better)
  • added goodies: 3 (there were a lot of toffee bits in it, but i always enjoy more crunchy chunks in my ice cream)
  • size/value:  2(i didn’t even look at the price, to tell you the truth, but i did ask what sizes are available and it only comes in one size…..i don’t like that….i like options….if i’m hungry and wanting a big snack, i would like to be able to get a medium or large….if i’m keeping my calories low that day and only want a small, i want that option also.  this one i shared with my hubby and it wasn’t quite enough for both of us. lol)
  • “coffee-ness”: 4(an excellent balance of coffee flavor and chocolate.)
  • nutritional facts: 1  (550 calories / 21 grams of fat / 83 carbs / 68 grams of sugar) YIKES!  (not sure i would waste that many calories on this snack.)

over-all rating for the Wendy’s Coffee Toffee Twisted Frosty, (chocolate): 2.8

special note:  this snack contains items that are made in a facility that processes or uses peanut products…this item is NOT safe for those people with a peanut allergy.

have you tried one yet? 

what did you think? 

been busy baking

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saw this pic online…funny…i used to have this exact cookbook when i was young. 

i’ve been busy baking cookies for our youth retreat this weekend. 

last night was monster M&M/chocolate chip cookies and today was oatmeal raisin with sugar glaze icing. 

yum!! 

i love to bake, but i don’t like having the temptation of yummy sweet calories sitting around… 

tomorrow will be brownie bars & chocolate chip bars…  

the next day with be blueberry muffins & cinnamon streusel muffins! 

*of course i also enjoy the baking because this makes sure that all items are peanut-free for nick. 

no worries.  that’s a +plus+ 

now go bake something sweet for your family!  : )

tasty recipes

that’s right. i baked a cake in my crockpot, (slow cooker). 

i had been looking through some of my cookbooks and found this recipe. 

i wanted to use what i had on hand already, so i adjusted it slightly….i have included that in the recipe. 

the cake consistency was incredibly light and airy.  i was really surprised that it worked.  in fact, my hubby came home from work and asked what was in the crockpot….i told him i was baking a cake and he replied “no way”.  (to which i answered “yes way”)….. 

anyways,   

here’s the recipe:

Cherry Upside-Down Cake

Ingredients:

  • 6 egg whites
  • 1/2 cup applesauce ( i used a peach-flavored individual applesauce)
  • 1 cup water
  • 1 box dry yellow cake mix (i used a pineapple upside-down flavored box mix) (do not follow box directions)
  • 1 (21 oz) can light cherry pie filling

Directions:

  1. Preheat slow cooker on high.
  2. Spray the slow cooker with non-fat cooking spray.
  3. In a mixing bowl with a mixer on medium speed beat the egg whites, applesauce, water, and cake mix together for two minutes, scraping the sides of the bowl occasionally.
  4. Spread the pie filling in the bottom of the slow cooker.
  5. Pour the prepared cake batter on top of the pie filling.
  6. Place a paper towel on top of the slow cooker.  Place lid of the slow cooker on the paper towel.
  7. Cook on high for 1 3/4 to 2 hours or until a knife inserted in the middle of the cake comes out clean.  ( i lifted the lid after a little more than an hour and the paper towel was laying in the batter, because it had risen to the top….i removed the paper towel entirely for the last half an hour and it finished out great.)
  8. Remove the crock from the slow cooker.  Remove the lid and the paper towel, and let it cool for 10-15 minutes.
  9. Run a knife around the outside edge of the cake to loosen it from the slow cooker.
  10. Place a large serving plate with an edge (so the pie filling won’t overflow off the plate) upside down on the top of the slow cooker.  Holding the slow cooker and the plate firmly together, carefully flip the cake upside down.  It will be steamy hot so be very careful.  The pie filling will ooze down the sides of the cake.
  11. Serve hot or chilled.

12 servings

Calories: 211; Fat 4g; Cholesterol: 0mg; Carbohydrates: 41g; Dietary Fiber: 1g; Protein: 3g; Sodium: 323mg

taken from-Busy People’s Slow Cooker Cookbook by Dawn Hall

 

so, that’s all i have for today!  cold weather makes me want to bake.  we also tried another new recipe for supper, Gourmet Chicken Pizza, which we liked also….i found that recipe on www.allrecipes.com  (both recipes are peanut-free, for those with peanut allergies) 

i have lots of scrapping that i would like to accomplish.  american idol to watch.  treadmill to walk.  devotions to have.  neighborhood newsletter to compose and edit. 

ohhhhh and today is the 14th, so tonight at midnight is the monthly release of new products at my favorite, papertreyink.com or check out the fun on her blog

the good news, school is cancelled for tomorrow because of the snow and bitter temperatures….sleeping in tomorrow!!! 

monkey munch mayhem

ohhh yaaaa.  i had forgotten how good this little snack was.call it monkey munch, (like on Jon & Kate plus 8), muddy buddies, puppy chow, whatever you want to call it, it is fabulous.  so good, that i couldn’t stop nibbling on it while i cooked supper.  then, i even found myself having a glass of milk too.  needless to say, there went my appetite.  (as jerry seinfeld would say, summarized, “i’ve waited my whole life to ruin my appetite. if i want a cookie for supper, (or monkey munch), i’ll have a cookie.  or two or three cookies.  because i know there’s another appetite coming up.”)

so, that’s what i had.  monkey munch.  (although i ate 3 bites of grilled chicken, as if that would cancel out some of the bad calories. ha)

anyways.  i will include the recipe.  it’s easy. it’s quick. it’s a crowd-pleaser.  and this version, is also peanut-free.  

 Muddy Buddies

Ingredients:

  • 9 cups of Chex cereal (basically, an entire box)
  • 1/2 cup of I.M.Healthy Soynut Butter (or peanut butter, if you’re not allergic)(or another cup of choc. chips)
  • 1/4 cup margarine
  • 1 cup semi-sweet chocolate chips
  • 1/4 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar

Directions:

  1. Pour cereal into a large bowl and set aside.
  2. Combine chocolate chips, soynut butter, and margarine in a microwave-safe bowl.  Microwave on HIGH 1 – 1 1/2 minutes or until smooth, stirring after 1 minute.
  3. Stir in vanilla.
  4. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated.
  5. Then pour cereal mixture into a large resealable plastic bag, (2 gallon bag), with powdered sugar.
  6. Seal securely.
  7. Shake until all pieces are well coated.
  8. Spread on waxed paper to cool.
  9. Store in a resealable plastic bag or airtight container.

there you go.  you probably have some version of this recipe already….but if not, give it a try….but be prepared to ruin your appetite….or spoil your supper….. but you’re an adult.  you’re allowed!

and it’s worth it!!!!  

oh yaaaa–that’s my favorite!

just a quick note.  (can’t post my other pix of CPoint yet, camera still isn’t uploading…maybe tomorrow)….  these are delicious! i LOOOOOVE peanut butter and chocolate. 

unfortunately, my son has a severe peanut allergy….so, rarely do i eat PB…….he can’t touch it or eat it, so we usually don’t keep anything with peanuts in the house.

i don’t mind giving up my PB for him.  it’s a way of life for us.  has been, since we found out, when he was around 12 months old.

we have discovered this yummy alternative.   I.M.Healthy Soy Nut Butter. even comes in chunky!  

if i’m at home, i eat it everyday for lunch.  my family knows it as “my favorite bagel meal”.  which consists of a bagel with SNButter and locally made blueberry jam….and a cup of coffee….438 calories….for the whole meal…..  ooohh yyaaaa.  it’s fantastic!

go ahead. admit it.  what is your favorite thing to eat for lunch when you’re enjoying the comforts of home??

   

no pudge {cure for pms cravings}

OH MY GOODNESS!     have you had these brownies?   

they are amazing!   and FAT FREE   (and peanut-free) 

here’s the site:  www.nopudge.com 

i bought them at our local meijer.  

you simply add yogurt or applesauce,  (i did half of each),  and mix them with the dry mix.  that’s it!  absolutely fabulous!!! 

(hate to say, but i made a sundae! yum! brownie, icecream, and chocolate-covered coffee beans!!  yum!!……now i have to go hit the treadmill……well worth the delicious treat!!!) 

warm cookies–yum!

i needed to bake something for my husband to take to a carry-in at work, so i tried these!

found the recipe on cookiemadness.net.  since i love caramel macchiatos from starbucks, i figured the cookies would be tasty too!

Caramel Macchiato Cookies

ingredients:

  • 1 1/2 cups plus 2 tbsp. all purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/3 cup unsalted butter, softened (i used real, unsalted butter)
  • 1/3 cup vegetable shortening, (i used butter flavored crisco sticks)
  • 1 tbsp. espresso powder (couldn’t find this at our local groceries, so i bought milk-chocolate covered coffee beans and ground them in my food processor.  approx. 1/2 cup prior to chopping.)
  • 1 large egg
  • 1 egg yolk
  • 1 tsp. vanilla
  • 1 cup semi-sweet chocolate chips (i used mini milk chocolate chips)
  • 1/3 cup Kraft caramel bits (didn’t have these on hand, so i cut up approx. 8 individually wrapped caramels)

directions:

  1. Preheat oven to 350′.  Line a couple of cookie sheets with parchment paper.  (i used my pampered chef stones, so parchment paper is not necessary.)
  2. Stir together flour, baking soda and salt; set aside.
  3. Using high speed of an electric mixer, beat both sugars, butter and shortening until creamy.  beat in espresso powder (or chopped, chocolate-covered coffee beans).
  4. Reduce speed to low and mix in egg, egg yolk and vanilla–do not overbeat after adding egg.
  5. Add flour mixture to butter mixture and stir until flour is incorporated.
  6. Add chocolate chips and caramel bits.
  7. Drop cookies by teaspoonfuls onto baking sheets.  (i used the medium scoop from pampered chef.  it keeps all of the cookies the same size.)
  8. Bake for 10-12 minutes or until golden around the edges and set. (when using a stone, it may take a few extra minutes.  i left them in for approx. 15 minutes.  then i allow them to set on the stone for approx. 10 minutes before transferring them onto a cooling rack.)

Makes approx. 26 cookies.

(the ingredients i used were all peanut-free.)

 

YUM!

Enjoy your long Memorial Day weekend!!!!!