4 tablespoons pure maple syrup
2 tablespoons reduced-sodium soy sauce
4 teaspoons lemon juice (juice of half a lemon) + zest from the half
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1/2 teaspoon freshly ground pepper
2 lbs. boneless, skinless chicken breasts
Whisk together syrup, soy sauce, lemon juice, garlic, ginger and pepper. Add into a freezer bag with 2 lbs. chicken. Let marinade for atleast 2 hours. After 2 hours, remove chicken and put onto barbeque. While chicken is cooking on the first side, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Flip the chicken onto the second aide and liberally baste the chicken with the reduced sauce.
**This would also work as a freezer meal. Make the marinade, add into a freezer bag with the chicken and freeze. Take out of the freezer atleast 24 hours (2 days preferred) before planning to use the chicken, let defrost and cook on the barbeque.
Recipe altered from eatingwell.com
Friday, February 13, 2009
Lemon Blueberry Muffins
Yummy and delicious muffin recipe that I have made several times.
* 2 C all purpose flour
* 3/4 C sugar
* 2 tsp baking powder
* 1/2 tsp salt
* 1/4 tsp cinnamon
* 1 C skim milk (from powder is fine)
* 1/4 C canola oil
* 2 T lemon juice
* 1 egg white
* 1 tsp grated lemon rind
* 1 tsp vanilla extract
* 1 1/3 C frozen blueberries, unthawed
Preheat oven to 375 degrees.
Spray muffin tin cups well with a non stick cooking spray.
In a small mixing bowl stir together the milk, canola oil, lemon juice, egg white, lemon rind and vanilla extract.
In a large mixing bowl combine the flour, sugar, baking powder, salt and cinnamon.
Pour the liquid mixture into the flour mixture and stir until just moist.
Fold in the blueberries.
Pour batter into the muffin cups filling each 3/4 full.
Bake 20 minutes or until golden brown.
Using extra large eggs can cause your muffins to be a little runny. If using extra large eggs increase the flour by adding 1 T to the batter. This will ensure the muffins turn out just right.
**recipe borrowed from www.hillbillyhousewife.com***
**I am always on the lookout for blueberries on sale since we love these muffins. The large pack of bluebrries at Costco was $5.99, which I figured out that it was about the same as getting a small container of blueberries for $1.50 ( a good deal). I divided them up into bags and put into the freezer for the next time that I made these muffins!
Whenever I make this recipe, I leave a few muffins out for a snack for that day and then put the rest in sandwich bags. Then I put all the sandwich bags with muffins into a freezer bag and save for another day for snacks.
* 2 C all purpose flour
* 3/4 C sugar
* 2 tsp baking powder
* 1/2 tsp salt
* 1/4 tsp cinnamon
* 1 C skim milk (from powder is fine)
* 1/4 C canola oil
* 2 T lemon juice
* 1 egg white
* 1 tsp grated lemon rind
* 1 tsp vanilla extract
* 1 1/3 C frozen blueberries, unthawed
Preheat oven to 375 degrees.
Spray muffin tin cups well with a non stick cooking spray.
In a small mixing bowl stir together the milk, canola oil, lemon juice, egg white, lemon rind and vanilla extract.
In a large mixing bowl combine the flour, sugar, baking powder, salt and cinnamon.
Pour the liquid mixture into the flour mixture and stir until just moist.
Fold in the blueberries.
Pour batter into the muffin cups filling each 3/4 full.
Bake 20 minutes or until golden brown.
Using extra large eggs can cause your muffins to be a little runny. If using extra large eggs increase the flour by adding 1 T to the batter. This will ensure the muffins turn out just right.
**recipe borrowed from www.hillbillyhousewife.com***
**I am always on the lookout for blueberries on sale since we love these muffins. The large pack of bluebrries at Costco was $5.99, which I figured out that it was about the same as getting a small container of blueberries for $1.50 ( a good deal). I divided them up into bags and put into the freezer for the next time that I made these muffins!
Whenever I make this recipe, I leave a few muffins out for a snack for that day and then put the rest in sandwich bags. Then I put all the sandwich bags with muffins into a freezer bag and save for another day for snacks.
Saturday, February 7, 2009
Living on Less: Challenge #1
Challenge #1-Write down your monthly expenses
I like to type up my expenses in two columns, one for the 1st-15th and the second column for 16th-30th (because we get paid on the 1st and the 15th). I list each expense with a little line to the left of it, the amount, or the average for power, gas and other expenses that aren't an exact amount each month. Next to each expense I list the exact day that it is due so bills can be paid on time.
Most of my bills are paid online, since it is quick and easy and saves the cost of mailing in bills (.42 x 10 bills each month=$4.20 x 12 months= $50.40 per year, just on stamps for those 10 bills each month). (I also would like to think that by leaving money in my own account longer, I am earning interest, which can add up. It may only add up up to $3 a year, but it is $3 that you really didn't have to do a lot to earn, right?)
I check off each expense as it is paid that way I know which bills are still due and I can figure out how much money I need in my account to pay the bills that are still due.
Challenge #1,part2-Spend less on groceries
Take a look at your expenses and decide to spend less on your food budget by a certain amount each week. I feed a family of 6 for $60 each week. I can't tell you how much your budget should be. It depends on your family. You'll have to decide how much you want to lower your weekly budget by (spending $20 less each week might not be alot if your budget is $200/week but makes a big difference if your budget is only $60).
The link below shows the USDA for Food at Home. Wow! On the Thrifty plan (and if I only had to feed a family of 4 I would be spending $600)!
http://www.cnpp.usda.gov/Publications/FoodPlans/2008/CostofFoodDec08.pdf
I like to type up my expenses in two columns, one for the 1st-15th and the second column for 16th-30th (because we get paid on the 1st and the 15th). I list each expense with a little line to the left of it, the amount, or the average for power, gas and other expenses that aren't an exact amount each month. Next to each expense I list the exact day that it is due so bills can be paid on time.
Most of my bills are paid online, since it is quick and easy and saves the cost of mailing in bills (.42 x 10 bills each month=$4.20 x 12 months= $50.40 per year, just on stamps for those 10 bills each month). (I also would like to think that by leaving money in my own account longer, I am earning interest, which can add up. It may only add up up to $3 a year, but it is $3 that you really didn't have to do a lot to earn, right?)
I check off each expense as it is paid that way I know which bills are still due and I can figure out how much money I need in my account to pay the bills that are still due.
Challenge #1,part2-Spend less on groceries
Take a look at your expenses and decide to spend less on your food budget by a certain amount each week. I feed a family of 6 for $60 each week. I can't tell you how much your budget should be. It depends on your family. You'll have to decide how much you want to lower your weekly budget by (spending $20 less each week might not be alot if your budget is $200/week but makes a big difference if your budget is only $60).
The link below shows the USDA for Food at Home. Wow! On the Thrifty plan (and if I only had to feed a family of 4 I would be spending $600)!
http://www.cnpp.usda.gov/Publications/FoodPlans/2008/CostofFoodDec08.pdf
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