McCormick has a few spice blends that are salt and MSG free. The one I read didn't have any silicone dioxide or anything like that either. Beware of clubhouse spice blends though alot of them have sugar and fructose in them. I'll keep looking for you though.
Salad Blends and precut and washed vegetable blends are great time savers. They might seem like more money but if you think about having all those different ingredients in your fridge and how quickly they go bad buying mixed saves time and space.Don't be ashamed of bagged salad. Still need to read labels though. Can even jazz them up with nuts, fruit, tortilla chips,etc.
Wednesday, June 23, 2010
BBQ Chicken Pizza
1 pizza crust
2 chicken breasts (cubed)
1 tsp BBQ seasoning (or taco)
half and red onion (sliced)
1 red pepper (diced or sliced)
1/2 cup BBQ sauce (may need more or less)
1 cup Shredded Mozzarella Cheese (can add more if you want)
Cook the chicken, it will cook faster because you cubed it first. Sprinkle with seasoning just before chicken is done cooking. Spread BBQ sauce over the crust right to the edge. cover with chicken, then cheese then onions and peppers. Bake for 15-20min at 350F
This one is my favorite and is just as good the next day for lunch. You can prepare the pizza when you have time and freeze it for another night. Yes you can make your own freezer pizza. Just take it out and let it defrost some before you bake it.
2 chicken breasts (cubed)
1 tsp BBQ seasoning (or taco)
half and red onion (sliced)
1 red pepper (diced or sliced)
1/2 cup BBQ sauce (may need more or less)
1 cup Shredded Mozzarella Cheese (can add more if you want)
Cook the chicken, it will cook faster because you cubed it first. Sprinkle with seasoning just before chicken is done cooking. Spread BBQ sauce over the crust right to the edge. cover with chicken, then cheese then onions and peppers. Bake for 15-20min at 350F
This one is my favorite and is just as good the next day for lunch. You can prepare the pizza when you have time and freeze it for another night. Yes you can make your own freezer pizza. Just take it out and let it defrost some before you bake it.
Pizza
Pizza is a staple in most homes. It can even be relatively healthy. You can make your own dough with one of the recipes below or buy a prebaked one at the grocery store. Pitas make excellent pizzas as well and you can get whole wheat ones as well. There is no shame in using help from the grocery store as long as what you are buying doesn't have too many extra ingredients that aren't good for you. I do suggest that if you use premade crusts go for whole grain. Try looking in the health section of your local grocery store or you may have to go to your local health food store. I know the one in Kemptville has whole grain and gluten free options for crusts and breads.
You don't need a recipe for Pizza. Go with what you and your kids will eat. Try BBQ sauce instead of pizza sauce or pesto or Honey mustard sauce. The skies the limit. I will also put a very easy pizza sauce below so you don't have to buy the salt filled stuff from the store. If you do buy canned pizza sauce just remember the fewer the ingredients the better. Canned tomatoes and sauces don't need extra preservatives. As for the toppings anything goes. This is a great way to use up left over meats and vegetables that are in the fridge. You can also make extra of meats (i.e. citrus marinated chicken, BBQ chicken, steak or even a broken up hamburger) in anticipation of pizza later in the week. Individual pizzas are also a way to make sure everyone gets what they want. Put the toppings out on the counter and have everyone make their own pizza.
Basic Pizza Dough
2-2 1/2 cups flour
2 1/2 tsp yeast
1/4 cup olive oil
1/2 tsp salt
1 tbsp sugar
2/3 cup warm water
In your measuring cup sprinkle the yeast and sugar over the warm water. Let stand for about 5 minutes or until frothy. In a mixing bowl measure out the flour (start with 2 cups and add more only if needed) and salt. At this point you may add a tablespoon or two of herbs or spice mix if you would like. Make a well in the center of the flour. Pour in the oil and yeast mixture. Stir the flour into the liquid the handle end of a wooden spoon or a claw hand. Once it is mostly incorporated pour onto a lightly floured counter and knead for about 5-10 minutes. Yes it does take a while to knead it and it is hard work, but you don't have to work your arms at the gym that night. Once you've worked the dough smooth place in a lightly oiled bowl, cover and let stand for 2 hours. It will double in size. Then punch down and knead it a few more times. You may roll it out and use it at this time or you can portion and freeze it for future use or you can par bake (bake for only 8 minutes, do not let it get brown) and freeze it that way. Doing these on a day you have time will save you the time later when you want pizza. This recipe makes two large pizza crusts or 4 small. Top with your favorite toppings and bake at 350F for 15-20min.
You can replace half the flour with whole wheat flour or whole grain flour for a healthier option. Or there is a flour blends you can buy that are premixed for you. These will not only save you money but cupboard space as well. They are good for muffins, pancakes and other baked goods that could use a nutritional boost.
Pizza Sauce
2 cans tomato paste
1 tsp balsamic vinegar
2 tbsp Italian seasoning blend
2-3 fresh basil leaves (optional but very tasteful)
salt and pepper to taste
You don't need a recipe for Pizza. Go with what you and your kids will eat. Try BBQ sauce instead of pizza sauce or pesto or Honey mustard sauce. The skies the limit. I will also put a very easy pizza sauce below so you don't have to buy the salt filled stuff from the store. If you do buy canned pizza sauce just remember the fewer the ingredients the better. Canned tomatoes and sauces don't need extra preservatives. As for the toppings anything goes. This is a great way to use up left over meats and vegetables that are in the fridge. You can also make extra of meats (i.e. citrus marinated chicken, BBQ chicken, steak or even a broken up hamburger) in anticipation of pizza later in the week. Individual pizzas are also a way to make sure everyone gets what they want. Put the toppings out on the counter and have everyone make their own pizza.
Basic Pizza Dough
2-2 1/2 cups flour
2 1/2 tsp yeast
1/4 cup olive oil
1/2 tsp salt
1 tbsp sugar
2/3 cup warm water
In your measuring cup sprinkle the yeast and sugar over the warm water. Let stand for about 5 minutes or until frothy. In a mixing bowl measure out the flour (start with 2 cups and add more only if needed) and salt. At this point you may add a tablespoon or two of herbs or spice mix if you would like. Make a well in the center of the flour. Pour in the oil and yeast mixture. Stir the flour into the liquid the handle end of a wooden spoon or a claw hand. Once it is mostly incorporated pour onto a lightly floured counter and knead for about 5-10 minutes. Yes it does take a while to knead it and it is hard work, but you don't have to work your arms at the gym that night. Once you've worked the dough smooth place in a lightly oiled bowl, cover and let stand for 2 hours. It will double in size. Then punch down and knead it a few more times. You may roll it out and use it at this time or you can portion and freeze it for future use or you can par bake (bake for only 8 minutes, do not let it get brown) and freeze it that way. Doing these on a day you have time will save you the time later when you want pizza. This recipe makes two large pizza crusts or 4 small. Top with your favorite toppings and bake at 350F for 15-20min.
You can replace half the flour with whole wheat flour or whole grain flour for a healthier option. Or there is a flour blends you can buy that are premixed for you. These will not only save you money but cupboard space as well. They are good for muffins, pancakes and other baked goods that could use a nutritional boost.
Pizza Sauce
2 cans tomato paste
1 tsp balsamic vinegar
2 tbsp Italian seasoning blend
2-3 fresh basil leaves (optional but very tasteful)
salt and pepper to taste
Monday, June 21, 2010
Fish Sticks with BBQ Tartar Sauce
Fish Sticks
4 Halibut Filets
1 cup cornmeal
1 cup milk
juice of half a lemon
3 tbsp melted butter (more if needed)
Cut fish into strips. Put cornmeal in a shallow dish. Pour milk and lemon juice into another shallow bowl (the liquid will curdle but its supposed to). Dip strips into cornmeal then into milk mixture then again into cornmeal. Place onto a baking sheet. Drizzle melted butter over each fish stick. Bake in a 400F oven for 10 minutes then flip and bake for another 8 minutes.
BBQ Tartar Sauce
1/2 cup mayo
1/4 cup ketchup
1 tbsp sweet chili sauce
1 tbsp honey
2 tsp BBQ seasoning
3 finely chopped dill pickles
Juice of half a lemon
Mix everything together in a bowl. Cover and refridgerate for atleast an hour. Can make the night before.
Serve with sweet potato or regular oven baked fries. Or put fish sticks on a toasted bun with tartar sauce and lettuce and serve with carrot and celery sticks.
4 Halibut Filets
1 cup cornmeal
1 cup milk
juice of half a lemon
3 tbsp melted butter (more if needed)
Cut fish into strips. Put cornmeal in a shallow dish. Pour milk and lemon juice into another shallow bowl (the liquid will curdle but its supposed to). Dip strips into cornmeal then into milk mixture then again into cornmeal. Place onto a baking sheet. Drizzle melted butter over each fish stick. Bake in a 400F oven for 10 minutes then flip and bake for another 8 minutes.
BBQ Tartar Sauce
1/2 cup mayo
1/4 cup ketchup
1 tbsp sweet chili sauce
1 tbsp honey
2 tsp BBQ seasoning
3 finely chopped dill pickles
Juice of half a lemon
Mix everything together in a bowl. Cover and refridgerate for atleast an hour. Can make the night before.
Serve with sweet potato or regular oven baked fries. Or put fish sticks on a toasted bun with tartar sauce and lettuce and serve with carrot and celery sticks.
Whole Roasted or BBQ'd Carrots
Whole carrots (1-3/person)
Olive oil
Balsamic Vinegar
Garlic Seaoning
Layout pealed carrots (DO NOT CUT CARROTS) in a shallow baking dish. Drizzle with olive oil and balsamic vinegar (just a drizzle) a sprinkle with garlic seasoning. I didn't put amounts in because it depends on how many carrots you use so just eye it and remember it is better to add too little than too much. You can always add more seasoning after but you can never take away. Toss the carrots until coated. If you are roasting put the dish in a preheated 400F oven for about 30 minutes. You can put it in at the same time as your meat. If you are BBQing put each carrot on the BBQ on other side from meat for about 15-20 minutes. Cooking times depend on how tender you like your carrots. I prefer mine with bite but some like theirs mushy so test them after 15 minutes.
TIP: To change it up once in a while you can add a drizzle of honey or change the seasoning or inteade of vinegar use an oil based salad dressing.
Olive oil
Balsamic Vinegar
Garlic Seaoning
Layout pealed carrots (DO NOT CUT CARROTS) in a shallow baking dish. Drizzle with olive oil and balsamic vinegar (just a drizzle) a sprinkle with garlic seasoning. I didn't put amounts in because it depends on how many carrots you use so just eye it and remember it is better to add too little than too much. You can always add more seasoning after but you can never take away. Toss the carrots until coated. If you are roasting put the dish in a preheated 400F oven for about 30 minutes. You can put it in at the same time as your meat. If you are BBQing put each carrot on the BBQ on other side from meat for about 15-20 minutes. Cooking times depend on how tender you like your carrots. I prefer mine with bite but some like theirs mushy so test them after 15 minutes.
TIP: To change it up once in a while you can add a drizzle of honey or change the seasoning or inteade of vinegar use an oil based salad dressing.
Citrus Herb Marinated Chicken
1 package chicken of choice (Breasts, thighs, wings, legs or small whole chicken)
Zest and juice of 1 orange
Zest and juice of 1 lemon
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp honey
1 tsp cornstarch
1 tbsp garlic seasoning
1 tbsp herbs de provence
2 chopped green onion
Put everything in a large freezer bag and seal mush it all around until all the chicken is coated. Marinate for atleast 30 minutes. BBQ or bake at 375F until chicken reaches an internal temperature of 170F (This should take 1 hour for whole chicken and 30-45 minutes for individual parts)
Serve with Whole Roasted Carrots and rice or on a salad. Also can use any leftovers for chicken salad sandwiches.
TIP: As soon as you get home from groceries prepare your chicken and marinade. Feeze until ready to use. Take out the morning you want to cook it to defrost it. As soon as you get home put it in the oven or on the BBQ and it will be ready for dinner. Or you can precook it on a night you have time and just reheat before dinner. Will stay good in the fridge for about a week.
Zest and juice of 1 orange
Zest and juice of 1 lemon
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp honey
1 tsp cornstarch
1 tbsp garlic seasoning
1 tbsp herbs de provence
2 chopped green onion
Put everything in a large freezer bag and seal mush it all around until all the chicken is coated. Marinate for atleast 30 minutes. BBQ or bake at 375F until chicken reaches an internal temperature of 170F (This should take 1 hour for whole chicken and 30-45 minutes for individual parts)
Serve with Whole Roasted Carrots and rice or on a salad. Also can use any leftovers for chicken salad sandwiches.
TIP: As soon as you get home from groceries prepare your chicken and marinade. Feeze until ready to use. Take out the morning you want to cook it to defrost it. As soon as you get home put it in the oven or on the BBQ and it will be ready for dinner. Or you can precook it on a night you have time and just reheat before dinner. Will stay good in the fridge for about a week.
Money Saving Tips
I have two kinds of ketchup in my fridge. Heinz for regular ketchup needs like hotdogs and Mac and Cheese. Generic cheap ketchup for sauces and cooking with. No need to use the expensive good stuff when generic does the job just fine.
Spice blends are a great way to save money. You need to have I say atleast 4 varieteies in your cupboard at anytime to make anything. You need a BBQ or Taco seasoning (just make sure it is natural and salt reduced or free), herbs de provence, garlic seaoning and some sort of Italian seaoning mix. They don't have to be these specifically but need to have the sort variety of flavors as these.
Go with the meats that are on sale that week. There is usually atleast two kinds of meat on sale so use them and make them in different ways to add variety.
DON'T SHOP ON AN EMPTY STOMACH!!!!
Keep an inventory on your fridge of the things you use frequently. If you have a stocked pantry you can make anything at anytime. So when you use up the last of something or are getting low on something write it on a list you keep on the fridge so that when you head out the door to do groceries you have a list of what you need ready to go.
Shop in your pantry. All of us have those jars, cans or boxes of things we bought but never figured out how to use. Take them out and use them before you buy something new. Don't know what to do with them ask me and I'll figure it out for you.
Have three variteies most of salad dressing in your fridge at any given time. They jazz up rice or veggies. You need 1 creamy, 1 oil based and 1 more of your favorites.
Spice blends are a great way to save money. You need to have I say atleast 4 varieteies in your cupboard at anytime to make anything. You need a BBQ or Taco seasoning (just make sure it is natural and salt reduced or free), herbs de provence, garlic seaoning and some sort of Italian seaoning mix. They don't have to be these specifically but need to have the sort variety of flavors as these.
Go with the meats that are on sale that week. There is usually atleast two kinds of meat on sale so use them and make them in different ways to add variety.
DON'T SHOP ON AN EMPTY STOMACH!!!!
Keep an inventory on your fridge of the things you use frequently. If you have a stocked pantry you can make anything at anytime. So when you use up the last of something or are getting low on something write it on a list you keep on the fridge so that when you head out the door to do groceries you have a list of what you need ready to go.
Shop in your pantry. All of us have those jars, cans or boxes of things we bought but never figured out how to use. Take them out and use them before you buy something new. Don't know what to do with them ask me and I'll figure it out for you.
Have three variteies most of salad dressing in your fridge at any given time. They jazz up rice or veggies. You need 1 creamy, 1 oil based and 1 more of your favorites.
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