Shelia’s Cream Cheese Patties
“This recipe was given to me by one of my dear friends, Shelia. She brought these patties to potluck and I just loved them! ” – Melissa
Cream Cheese Patties
6 eggs, beaten
1 (8 oz.) cream cheese, softened
1 small onion, diced
1 cup walnuts, finely chopped
1 large can mushrooms, chopped
1 cup cracker crumbs
1 cup seasoned bread crumbs
salt and pepper to taste
Mix everything together until well combined. Form into patties and fry until brown on both sides. Really good served with a cream of mushroom or brown gravy.
Note: If mixture is too sticky, add more bread crumbs.
Garlic Cheese Butter
1 cup Butter, softened
1/4 tsp Garlic powder
2tsp Lemon juice
3/4 tsp Italian seasoning
1 c Cheddar, shredded
1/8 tsp Pepper
Beat butter and seasoning until fluffy. Blend in cheese and lemon juice. Form a log and refrigerate.
Use to make garlic toast.
Angel Food Cake
18 egg whites
2 teaspoons cream of tartar
1 pinch salt
1 1/2 cups white sugar
1 cup cake flour
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Sift cake flour and confectioners sugar together 5 times and set aside.
In a large clean bowl, whip egg whites with a pinch of salt until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar while beating, and continue to beat until very stiff. Add vanilla. Quickly fold in flour mixture. Pour into a 10 inch tube pan. Bake for 45 minutes.
Carrot Rice
1 cup basmati rice
2 cups water
1/4 cup roasted peanuts
1 tablespoon margarine
1 onion, sliced
1 teaspoon ginger root, minced
3/4 cup grated carrots
salt to taste
cayenne pepper to taste
Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
While rice is cooking, pulverize peanuts in a blender and set aside. Melt margarine in a large skillet over medium-high heat. Saute onions until golden brown. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.
Menu Plan Monday
Breakfast
S – Asiago Bagels with Cream Cheese
M – Asiago bagels with Cream Cheese
T – Cream of Wheat with Wheat Germ and Soy Milk
W – Pancakes, TVP sausage patties, applesauce
TH – biscuits and gravy, little links
F – yogurt and granola
S – Cereal with soymilk
Lunch
S – veggie dogs and sauerkraut
M – Taco Soup (leftover)
T – peanut butter and jelly, sliced oranges
W – tomato soup and grilled cheese sandwiches
TH – sub sandwiches, pickles, and apple slices
F – egg salad sandwiches, chips
S – potluck
Supper
S – baked potatoes
M – spaghetti, french bread, salad, chocolate cake
T – cauliflower and dip, grapefruit, cheese and crackers
W – veg-all casserole, veggie burgers, potato skins, steamed asparagus
TH – chili rellenos, zucchini and onions, rice, corn tortillas
F – Potluck
For hundreds more ideas on how to plan your menu, visit Organizing Junkie!
Vegan Tapioca Pudding
This recipe is taken from Vegan Homestyle by Kay Hansen.
Tapioca Pudding
4 cups almond milk
1/2 cup honey
1/3 pearl tapioca
1 tsp. vanilla
1/8 tsp. salt
Blend the almond milk, honey, and vanilla together until smooth. Pour into the top of a double broiler and add tapioca. Allow to soak for 1 hour. Turn up heat on double broiler. When tapioca begins to bubble, remove from heat and stir. Allow to sit 2 -3 minutes. Stir. Let it sit 2 – 3 minutes more, then stir. Sit 10 minutes. Remove to a serving dish or individual cups and chill.
Homemade Cream Soup: Improve Health and Save Money
Cream soups make such comforting casseroles and side dishes. They are a popular ingredient, but full of MSG. When I can find cream soups for $.50 a can on sale, I will store a few in my pantry for emergency speed cooking. But usually I prefer to make mine from scratch. It doesn’t take too long and I can control the ingredients and health for my family.
Regular (Full Fat) Cream Soup
4 tbsp. butter
¼ cup flour or 2 Tablespoons of corn starch
1 cup whole milk
1 cup chicken broth or vegetarian “chicken” flavored broth
¼ tsp. of salt and pepper (optional or to taste)
In a sauce pan melt butter. Wisk broth, milk, and flour or cornstarch. Pour into melted butter and stir over medium heat until mixture thickens.
Concentrated Cream Soup
4 tbsp. butter
6 tbsp. flour or 3 tbsp. of corn starch
1 1/2 cups chicken broth or vegetarian “chicken” flavored broth
1/3 cup instant dry milk or ¼ cup non-instant dry milk
¼ tsp. of salt and pepper (optional or to taste)
Melt butter in a medium sized sauce pan. Wisk broth, dry milk, and flour or cornstarch together. Pour into melted butter and stir over medium heat until mixture is quite thick. This is the same as 1 can of concentrated cream soup.
Fat free Cream Soup
¼ cup flour or 2 Tablespoons corn starch
1 cup fat free chicken broth or vegetarian “chicken” flavored broth
1 cup skim milk
¼ tsp. of salt and pepper (optional or to taste)
Wisk all ingredients together in a medium sauce pan. Cook and stir over medium heat until thick. (For a creamier soup add ½ brick or 4oz of fat free cream cheese at the end.)
Tips: To use a crock-pot recipe with homemade cream soup, use the concentrated recipe, but leave out the dry milk until the end of the cooking time. Mix the dry milk with 2 tbsp. of water until you get a smooth paste. Stir this into your dish just before serving. If using a different recipe, save all dairy ingredients until the end of cooking time and stir in just before serving.
Chicken flavored bouillon can be used to create broth in a pinch, but be aware that most brands contain msg. McKay’s “Chicken” Seasoning comes with a MSG free product.
- To make cream of mushroom soup, drain the liquid off a 4oz can of mushrooms and use in place of part of the chicken broth. Add the mushrooms, chopped fine to the soup.
- To make cream of celery soup, add ¼ teaspoon celery seed.
- To make cream of broccoli soup, add the unstrained cooking liquid from chopped broccoli (saved from another meal) instead of the chicken broth. If the broccoli was unsalted, add ¼ teaspoon of salt
- To improve the health of your soups, use sun dried sea salt in place of table salt, and make your own broth.
Creamy Tomato Soup with Asiago Croutons
This recipe is from the Panera Bread Cookbook. I love this soup! – Melissa
Creamy Tomato Soup with Asiago Croutons
5 tablespoons butter
1/2 cup chopped onion
4 tablespoons flour
4 cups milk
1/2 bay leaf
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
3 cups tomatoes, chopped (fresh or canned)
Adding baking soda to the tomatoes keeps the milk from curdling
1 Loaf of Asiago Bread(sliced Thick)
Note: I added 1 6 oz. can tomato soup and 1/2 tsp. more salt to make this recipe closer to what I ordered at the Panera Bread Company.
Melt the Butter in a soup pot.
Add the onion and cook over medium heat, stirring, until the onion is softened but not browned.
Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes.
Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened.
Stir the baking soda into the tomatoes.
Add the tomatoes to the milk, and bring just to a simmer.
Remove from the heat and put through a strainer.
Taste and correct seasonings.
Reheat before serving. Top with Asiago Croutons- The More the Better!
Make croutons for the top of the soup by cubing Panera Bread Asiago Loaf into 3/4-inch thick slices.
Butter both sides of those slices, then cut the slices into bite-size cubes.
Bake the bread in a 425 degree oven for 15 minutes or until crispy.
Truck-Stop Buttermilk Pancakes
This recipe was submitted by Bonnie. She says, “I finally found a pancake recipe that works!”
Truck-stop Buttermilk Pancakes
Dry:
2 1/2 cups flour (wheat or white)
2 1/2 t baking powder
2 1/2 t baking soda
pinch salt
3 T white sugar
Wet:
2 1/2 heaping Tablespoons of sour cream
3/4 cup milk
3 T butter, melted
2 1/2 c buttermilk
Mix the dry and wet ingredients in seperate bowls. Combine them together when you are ready to make them, when the pan is hot enough. The skillet is hot enough when water sizzles on the surface. Be sure not to over mix the batter—even leaving little clumps of flour in it. Cook on the skillet (do not use oil). Flip to the other side when the pancake is dry looking in the middle with open bubbles in the middle. Keep warm in the oven.
My Detox Journal: Day 2
Well, I made it through the day yesterday and didn’t fudge even a little even though it was hard when my husband (bless his heart) cooked himself some veggie burger patties and a baked potato. This morning my daughter Sarah woke up with the desire to make homemade cranberry muffins. I didn’t eat any of them, even though they looked light and fluffy and smelled good!
My stomach was upset all night long and I didn’t sleep good at all last night. I also had a new boil come up on my thigh yesterday evening. Ugh.
So here is my plan for today:
Breakast:
Green Tea – steeped with 1/4 lemon, 4 drops Stevia, 30 drops of Kidney Cleanse Formula
8 kiwi fruit – helps remove excess sodium from body, antioxidant, Vitamin C, good respiratory system
Berry Tofu Smoothie (I drank 16 oz. of the recipe below and divided the rest between my four girls – it was a hit!)
Berry Tofu Smoothie
16 oz. Strawberry Silken Tofu
1 cup frozen or fresh blueberries (I had blueberries we put up in the freezer from last summer.) – antioxidant, cancer fighting
1 tbsp. flax seed – high in fiber, omega 3 fatty acid, good for intestinal health
1 tbsp. honey
1/2 – 3/4 cup soy milk (I used vanilla flavor)
Process in blender or Vita Mix until smooth. You can add a few ice cubes and crush if desired.
Lunch:
salad with lettuce, carrots, tomatoes, and chickpeas
Green Tea – steeped with 1/4 lemon, 4 drops Stevia, 30 drops of Kidney Cleanse Formula
Snack:
16 oz. Bolthouse Farms Vedge Juice – Our juicer died and we have a new one on order, for now, this will do.
Supper:
steamed spinach – essential amino acids, lysine, arginine
raw broccoli – cancer fighting, good for immune system, beta carotene, Vitamin C, calcium, folate
raw carrot sticks – good for eyes, cancer fighting, Vitamin A, beta carotene, Vitamin B6 and B12, calcium, and more
hummus dip
