This week we have purchased a lot of Pediatric Electrolyte Liquid for rehydrating Clara. It is also known as 'Pedialite', although I believe that is only one brand. I spoke to a family member on the phone who was given this recipe for a homemade version by her doctor. She was given this recipe in the 90's, but one of Clara's doctors at the hospital validated that this would work - although the doctor had never heard of it herself.
Considering the cost of Pedialite or other Pediatric Electrolyte drinks, this would be an excellent low-cost alternative.
- 1 pkg Jello powder
- 4 Tbsp sugar
- 1/2 tsp salt
- 2 Cups water
Add first three ingredients into 1 cup of warmer water to dissolve. Then add colder water for drinking. This mixture will start to solidify eventually, but should last a number of hours sitting on the counter. We will definitely use this in the future!
Add 2 to 4 chicken breasts (or other chicken pieces) to each bag, and freeze. When I found these recipes, they typically called for 4 pieces of chicken, but I like lots of sauce and we don't eat that much meat in one sitting so I kept the recipe amounts 'as-is' and only added 2 chicken breasts. It worked great, and there was lots of sauce to go over rice.
Caribbean 'Dump' Chicken
- 8oz crushed pineapple
- 1/4 C brown sugar
- 1/3 C Orange Juice
- 1/2 C raisins
Jammin' 'Dump' Chicken
- 1/2 C Ketchup
- 1/2 C Apricot Jam
- 1/4 C vinegar
- 1 tsp Worcestershire Sauce
- 2 tsp chili powder
Teriyaki 'Dump' Chicken
- 3 Tbsp Apple Cider vinegar
- 1/3 C Soy sauce
- 2 tsp ginger
- 2 tsp garlic
- 2 Tbsp brown sugar
Maple Balsamic 'Dump' Chicken
- 1/2 C Maple syrup
- 1/2 C Balsamic vinegar
Lemon Dill 'Dump' Chicken
- 1/2 C Sour cream
- 1/4 C Lemon juice
- 4 sprigs fresh dill - chopped
The following came from my LooneySpoons Collection Cookbook, but the recipe method (and in some case ingredients as well) was modified to mix together in a bag.
Simply Orange Chicken - modified
- 1 Tbsp Olive Oil
- 1 Can mandarin oranges in light syrup
- 1 Tbsp honey
- 1 Tbsp dijon mustard
- 1 Tbsp cornstarch
Sticky Chicky - modified
- 1/3 Cup BBQ Sauce
- 1/3 Cup Soy sauce
- 1/4 Cup Red Wine vinegar
- 1/4 Cup honey
- Spices: chili powder, ginger, garlic & cumin (I never measure these things...)
- 1 Tbsp Dijon mustard
- 1 Tbsp cornstarch mixed into a small amount of water
Sesame Sweet Chicken - VERY modified (this recipe called for Hoisin sauce, which I omitted when I realized that our bottle had a best before date of Dec. 2007...)
- 1/4 Cup Honey
- 1/4 Cup Soy sauce
- 3 Tbsp Lime juice
- Spices: Ginger, cumin & paprika
- 2 Tbsp toasted sesame seeds
The Thigh Who Loved Me - modified
- 3/4 Cup Ketchup
- 1/2 Cup Salsa
- 1/4 Cup honey
- 1 Tbsp Dijon mustard
- Spices: chili powder & cumin
This isn't actually a McDonalds Cheeseburger, hopefully that would be obvious, but the first time I tried it, that was the first thing that came to mind. Contrary to what would be intelligent thought, I immediately begged for the recipe thinking it would curb my cravings for fast food... No luck, as it turns out, but it is still a MUCH healthier alternative to a McDonald's Cheeseburger.
1 lb Ground beef
1/4 cup chopped onion
4 slices processed cheese (or any cheese)
1/4 cup ketchup
2 tsp mustard (or more, if you wish)
16 dill pickle slices
2 tubes (8 ounces each) Pillsbury® Refrigerated Crescent Dinner Rolls
Preheat oven to 375 degrees. Fry the ground beef along with the onion until cooked through. Mix in cheese, ketchup and mustard until cheese is melted and mixture is evenly mixed.
On a pizza pan or pizza stone, layer and fan each individual triangular crescent dough in a circle. The inside of the circle will be a smooth circle, while the outside will be an evenly-spaced circle of 'spikes' (I should have included a picture, sorry!).
Spread ground beef mixture evenly around the inside of the ring of dough, leaving 1/4 to 1/2 inch of dough around the inside. Pull the spikes up and over the ring of beef and pinch into the 1/4 to 1/2 inch of dough in the middle of the circle. Ideally, the curled in 'spikes' will be evenly spaced, and you will have a perfect wreath of dough and beef.
I seriously need to do this again with pictures...
Anyway, bake for 20-25 minutes (or less, if using a pizza stone). Cut and serve!
- 1 1/4 Cup cooked ground beef
- 3/4 Cup salsa
- 1 C grated cheddar cheese
- Corn tortilla chips
Combine cooked beef, salsa and 1/3 Cup of cheese in a bowl, and turn into lightly greased casserole dish. Cover and bake at 350 for 20 minutes. Top with remaining 2/3 Cup of cheese and bake uncovered for another 10 minutes until cheese is melted. Serve with tortilla chips.
This recipe is struck me as being kind of like bachelor food, but we loved it and it was super-easy, so we'll definitely do it again.
- 1 lb ground beef
- 1 onion, chopped finely
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp celery salt
- 1/4 tsp cloves
- 1/4-1/2 Cup bread crumbs
- 2 Pie shells (for bottom and top crust of pie)
Brown ground beef with onions. Add remaining ingredients. The bread crumbs should just soak up the excess liquid. Pour into bottom pie shell, and cover with crust. Bake at 425 degrees for 30 minutes. Serve hot.
A cooked tourtiere can be frozen for up to 5 months. It does not have to be thawed before reheating.
My husband's little brother brought this recipe back from Quebec after an elementary school trip. My husband's family does not regularly eat 'non-Mennonite' cuisine, but this was one exception that everyone loves. Even my one-year-old couldn't seem to get enough of it.
- 1 Tbsp Olive Oil
- 1 onion, chopped
- 1 cup each, chopped - carrots, celery, red and yellow bell peppers, mushrooms
- 1 - 2 Cups frozen corn
- 1 can tomatoes, or 1 Cup chopped tomatoes
- 1 can mixed beans
- 1 can black beans
- 1 can tomato sauce
- 1 Tbsp cumin
- 1 tsp curry
- 1 tsp cinnamon
- 2 Tbsp oregano
- 2 Tbsp basil
- 1 tsp garlic powder
Heat oil in a large pot, add onion and carrots - cook until tender. Add remaining vegetables and cook for another 5 minutes until peppers are tender. Mix in remaining ingredients and bring to a boil. Reduce heat and cook for at least 10 minutes longer (or up to 30 minutes) stirring occasionally.
Optional: Add 1 lb of ground beef to oil and onion and brown before adding carrots. To compensate for the extra 'chunkiness' of the beef, add an additional can of tomato sauce.
This recipe is extremely approximate, we tend to just add whatever vegetables we happen to have on hand, and whatever spices sound appetizing at the moment. As a child, I seriously disliked chili, and it wasn't until I had grown up that I realized that chili didn't have to be a selection of canned beans and tomato soup (as I was used to).
- 1 Beef Roast
- 1 can onion soup
- 1 can beef broth
- 1 can dark beer
- 1 can water
- 8 Kaiser buns
- 8 slices provolone cheese
Place roast in large crock pot with onion soup, beef broth, beer and water. Cook on low for 8 hours, or high for 4-6 hours, or until beef is done to your liking.
For more tender meat, pull roast apart in crock pot 30 minutes before it is done and cook for remaining 30 minutes in the au jus. Oh, juice!
Just before serving, cut kaiser buns in half and place cut side up on a cookie sheet. Top with provolone slices and broil in oven until cheese is melted and starts to bubble and brown. Cut or break apart roast and serve on cheese buns. Pour au jus into small bowls or cups for dipping.
This is my favourite roast beef recipe. I was working in an office and a coworker verbally passed along this recipe to me, and I repeated it to myself all day long until I got home and made it the next day. The last time we made this, I used slices of Brie instead of provolone, which was also delicious. We used the leftover beef for fried onion, beef and brie paninis the next day.
Honey Curry Chicken
- 2 boneless, skinless chicken breasts, cut into pieces
- 1/2 cup liquid honey
- 1/4 cup butter
- 1/4 cup dijon mustard
- 2-3 tbsp curry powder, or to taste
- pinch cayenne pepper, or to taste
Place chicken in a single layer in an oven-proof dish. Mix remaining ingredients and pour over top of chicken.
Bake at 350 F for 40 minutes, or until chicken is done. About halfway through baking time, turn over chicken pieces, making sure they are coated with sauce.
Serve over rice.
This recipe was given to us by friends who said they made this frequently because they loved it. It was super simple, and we'll definitely make it again. The original recipe called for less curry and was called 'Honey Mustard Chicken', but we liked it better with more curry, so we added a ton. I also added two 'pinches' of cayenne pepper (I'm trying to increase my spice tolerance), but I found two pinches a bit spicy for me. I'm an extreme spice wuss, so just because I found it spicy doesn't mean it wasn't still acceptable for my 11 month old.
A few years ago, my husband and I were on a vacation in China when we came across a small restaurant that served the greatest apple crumble that I have ever tasted. It was made and served fresh, so it had to be ordered an hour before you wanted to eat it. It may have been that being so far from home made us long for comfort food, but ever since then it has been my goal to duplicate the 'Best Apple Crumble' ever :)
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