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I was half-tempted to title this blog "Totally Junky and Fattening Granola Bars" because I thought it might attract more of you!  But, it’s true, these granola bars are HEALTHY!  And not only are they healthy, they’re DELICIOUS!  

I was scanning Passionate Homemaking’s blog, and Lindsay posted this recipe for granola bars.  Boy are they amazing!  I made mine with pumpkin seeds, peanut butter, raisins and maple syrup (there are a few variations for some ingredients).  I also added about less than a 1/4 cup of granola as well.  They are so good!  You should check out the link and make them!  Both my husband and I love them.  And the best part is that we know that we’re not eating any crazy chemicals or other preservatives that most granola bars have! (That’s my granola bar featured above!)

Not only are they great for snacks, but they’re great for company.  They could even be used as a treat at a holiday dinner!  If you cut them into squares instead of rectangles you can put them out on a plate and enjoy them at a potluck this party season!  

Happy healthy treat eating!   

Monday: Vegetarian Stir-fry

Tuesday: Perogy Casserole

Wednesday: German-style Chicken Sandwich (see below for recipe)

Thursday: Bean Burritos & Ground Beef Burritos with all the toppings: cheese, lettuce, tomatoes, salsa…

Friday: Potluck @ My House with some ladies!  

Saturday: Leftover Chili from the freezer

Sunday: Leftovers

 

Perogy Casserole: 

16-20 perogies, 1 onion chopped, 1/4 cup milk (or water), 1/2 cup cooked ham/bacon/pepperoni or sausage diced, 1 tbsp. butter, 1 green pepper diced, 10 oz. can condensed mushroom soup, paprika to sprinkle, shredded cheese to sprinkle.

In a small skillet, melt butter; saute onion and green pepper for 5 minutes.  In a medium casserole dish, lay out perogies in a single layer.  In a medium bowl mix together onion, green pepper, meat, mil, and mushroom soup.  Pour over perogies.  Top with a layer of shredded cheese.  Sprinkle with paprika.  Bake for 35 minutes at 375F.  

German-style Chicken Sandwich:

1/4 cup oil, 1 onion sliced, 2 chicken breasts, 4 thick slices of bread lightly toasted, 2 eggs, 2 tbsp. bbq. sauce, 1 tomato sliced.

Heat half the oil in a big heavy fry pan on low heat.  Fry onions until brown.  Take out of pan, drain on absorbent paper.  Keep warm.  Pour the rest of the oil into the fry pan.  Cook breaded chicken breasts until cooked through.  Put chicken on toast.  Top with onions.  Fry eggs.  Put the cooked eggs on top of the onions.  Pour on bbq. sauce and put tomato on top.  Top with toast and serve hot.

 

What are you cooking this week? 

The fall inspires me to cook warm and hearty and delicious meals!  I’m sure we all have our favourites.  I asked friends of mine to give me input on different types of recipes they’d like to see, and so in honour of them I’m going to share some of my favourite fall recipes in the categories they requested!

Vegetarian:

Mac ‘n’ Cheese - This recipe is one of my absolute favourites!  My friend Tammy passed it along and we really enjoy it.  Especially on a day like today where it’s rainy and chilly and you just feel like something comforting!  To make it more vegetarian you can substitute soy milk for regular milk like I do. 

Sloppy Lentils - If you enjoy sloppy joes, then you’ll enjoy this vegetarian substitute!  It’s so yummy and filling and it’s another delicious comfort food.

Salads:

Alsace Salad - This one is a childhood favourite of Peter’s.  It’s so tasty and the dressing is light and always a nice change!

Lettuce, Tomato, Onion, Sliced Egg, Salt, Pepper, 1.5 tsp. Dijon Mustard, 2 tbsp. vinegar, 5 tbsp. oil.  Combine the first 4 ingredients in a large salad bowl.  Combine the rest of the ingredients in a sauce mixing container (we got ours at the dollar store!).  Just before serving, toss salad with dressing.

Couscous Salad - This one is a good one on it’s own or delicious partnered with some middle eastern foods for a heartier meal.  It’s creamy and light and has a great middle eastern flavour!

Soups:

Pumpkin Soup - I LOVE pumpkin soup!!!  It’s so perfect for the fall.  If you enjoy all things pumpkin then try this!  It’s a nice starter for a fall meal, or nice on its own with some homemade bread.

2 tbsp. butter

1 small onion, chopped fine

2 tbsp. flour

1 tsp. salt

2 cups chicken broth (or vegetable broth)

2 cups of cooked, mashed pumpkin (either fresh or from a can)

2 cups of milk

1/4 tsp. nutmeg

1/8 tsp. thyme

Melt butter in a large pot.  Add onion and saute until soft but not brown.  Blend in flour and salt.  Add broth, pumpkin, milk and spices.  Cook stirring constantly until slightly thickened. 

Peanut Soup - This African inspired favourite is delicious.  I first tried it in a local cafe, but have since loved it in our home.  Be sure to try this one if you love peanut butter like I do!

Slow cooker:

Chicken Pot Pie - Pot pies are delicious and this one is even easier to make as you just have to assemble it all in your slow cooker!  It makes your house smell great while it’s cooking!

3-4 cups mixed frozen vegetables uncooked

1 can cream of chicken soup

1 small onion, chopped

2 or 3 pieces of cooked chicken, cubed

1 box of stuffing

Mix vegetables, onion, soup and chicken pieces together.  Prepare stuffing and put on top of other ingredients.  This can be cooked in the slow cooker or backed at 350F until soup bubbles (approx. 30 mins.).

Quebecois Chicken - Anyone who has tried this has loved it.  It’s a favourite of my husband’s! 

If you have a fall favourite that fits into one of these categories, please leave a comment with a link or the recipe!

I was realizing that in the busy-ness of life we weren’t eating breakfasts and lunches as well as we were eating dinner!  So I decided to make a basic meal plan that will help us with our overall planning for more specific meals.  Here is what it looks like:

Breakfast: Fruit, granola and yogurt OR cereal with soy milk and fruit on the side OR oatmeal with fruit on the side.

Lunch: Veggie and Sandwich OR Veggie and Soup - both with fruit on the side.

Dinner:

Mondays: Chicken

Tuesdays, Wednesdays, Saturdays: Meatless (chickpeas, rice, lentils, black beans, etc.)

Thursdays: Beef

Fridays: Pasta (with or without meat)

Sundays: Leftovers

Monday: Peanut Soup & Homemade bread

Tuesday: Sloppy Lentils & Salad

Wednesday: Chicken Bombay

Thursday: Spaghetti with tomato sauce and ground beef

Friday: Schnitzel Sandwiches

Saturday: Nachos with all the toppings & Salad

Sunday: Leftovers

Schnitzel Sandwiches: (for 3 people - multiply as needed!)

1/4 cup oil

1 onion, sliced

3 Vienna schnitzels

6 thick slices bread, lightly toasted

3 eggs

2 tbsp. bbq sauce

1 tomato, sliced

Heat half the oil in a big, heavy fry pan on low heat.  Fry onions until brown.  Take out of pan, drain on absorbent paper.  Keep warm.  Pour the rest of the oil into the fry pan.  Cook schnitzels for 2 mins.  Turn over and cook the other side for 2 mins.  Put schnitzels on toast.  Top with onions.  Fry eggs.  Put the cooked eggs on top of the onions.  Pour on bbq sauce and put tomato on top.  Top with toast and serve hot.

Monday: Breakfast for dinner!  Pancakes, bacon and yummy fruit salad

Tuesday: Easy Layered Taco Pie

Wednesday: Broccoli Soup w/ homemade bread

Thursday: Stir-fry with rice, chicken and garden veggies

Friday: @ Church for a Party

Saturday: Hotdogs & Salad

Sunday: Leftovers

Fruit Salad:

I read this on someone’s blog, but here’s the deal: you combine your favourite fruits, take a tub of your favourite yogurt flavour, some marshmallows and chocolate chips and mix it all together!  Yum!!

Broccoli Soup:

2-3 cups of frozen or fresh broccoli, chopped

1 cup of water

1 can condensed cream of mushroom soup

1 1/4 cup milk

2 tbsp. butter or margarine

1/2 tsp. salt

1/2 tsp. pepper

Cheddar cheese for garnish

Cook broccoli in water.  Do not drain.  Add remaining ingredients and simmer 3-4 minutes.  Run through blender, then simmer again with some cheddar cheese add in (as much as desired).  Garnish with more cheese.