Right now I sell fleece hats for kids (mostly babies). Who knows if it will fly, I figured it was fun and worth a try. (not rhyming intentionally... it's 10:30 and that's LATE in my book!)
You would have thought he gave me the moon.
I have really been wanting to try cooking and pureeing and freezing my own pumpkin to use for pies and baking, etc. but an extra pumpkin or two just wasn’t in the food budget lately. So today was my chance!
This is what I did:
1. Cut the pumpkins in half.
2. Scooped out the goop and seeds and rinsed and saved the seeds (they are drying for 48 hours and then we’re going to make this with them).
3. Placed one half of the pumpkin cut side down on a cookie sheet and baked at 350 for 1 hour. And yes there were two pumpkins, which means 4 half pumpkins, which means I cooked pumpkin for four hours straight… STRIKE 1.
4. After cooking I scooped out the good stuff and beat it with my mixer. Then I strained the liquid through a cloth so it wasn’t too watery… that was REALLY a mess. STRIKE 2.
5. Next I measured out 1 and 3/4 cups of pumpkin into freezer bags. (apparently that’s how much is in a can of pumpkin) I also did a few bags with 1 cup in them because that’s how much a pumpkin pancake recipe calls for!
We won’t be buying pumpkins to make our own puree anytime soon. BUT if free pumpkins find their way to us like they did today, it was a fun experiment!
I’ve been trying to eat oatmeal… trying is the operative word there…I have decided that I just can’t do it. I can’t eat the stuff. I have gone through spurts where I’ve liked it, and even posted about it… but the stark reality is…I STRONGLY dislike it.
But it’s healthy I rationalize to myself… and it’s cheap… and it’s filling… so many positives, but I can’t do it.
So a few days ago I started looking up other ways to incorporate oats into my breakfast in as healthy a way as possible. I ran across this recipe for Banana Oatmeal Breakfast Bars. Just made them tonight, had a little taste and these are yummy!
Plus…. it’s only 1/2 c. of brown sugar for the whole 9×13 pan, 3 bananas and no oil or milk. That rates as a pretty healthy breakfast in my book!
Our duvet was always falling down inside the cover. Each morning I’d make the bed and go to pull up the duvet and my hand would just grab the cover… plus, that thing is heavy! so any effort to actually move it back into place just didn’t happen.
1 head of lettuce (I used Iceberg from Aldi)
The recipe calls for a loaf of French bread, but I’ve used it on leftover hoagie rolls, hamburger buns, plain bread, etc. Also, since there’s just two of us I have mixed up some and kept it in the fridge for a few days and used it to make individual toast at several different meals. So… without further ado…
1/3 c. softened margarine or butter
1/4 c. parmesan cheese
1 garlic clove, minced (I’ve also used garlic powder)
1 t. dried basil
Loaf of French bread, halved lengthwise
Mix first four ingredients well. Spread on bread. Lay open face on a baking sheet and broil until browned to your liking.
Super easy and good!
6 chicken breasts (I just used about 3 and cut them into strips)
1 jar marinara sauce (I used Aldi’s brand)
6 T. parmesan cheese
1 1/2 c. mozzerella
Spray a 9×13 pan with cooking spray. Pour in sauce and stir in 4 T. parmesan cheese. Add chicken, turn to coat both sides. Cook, covered, in 375 oven for about 30 minutes (that’s how long it took with the chicken cut into strips). Remove and sprinkle with remaining 2 T. of parmesan and mozzerella (I just had a cheese blend that I sprinkled on top since we didn’t have mozzerella on hand). Cook for another 5 minutes or so until cheese is melted. Serve over pasta.
Like I said, I only used 3 breasts, so I sort of eyed the amounts and adjusted accordingly and it worked out fine. Definitely didn’t have to be an exact science. Also, I got everything ready before church and just stuck it in the oven when we got back which worked out well.