Sunrise Pancakes with Pineapple Syrup

As I've said in previous posts, pancakes are a huge hit at Reeder Ranch and this morning's concoction was no exception! With all those FFA oranges I have just waiting to be used, this batch of flapjacks practically invented itself! Although I happened to have fresh pineapple on hand, canned would work just as effectively.

Sunrise Pancakes
Enough of your favorite boxed or homemade pancake mix to make a dozen or so pancakes, OMITTING 1/4 c liquid.
Zest of 1/2-1 orange
Juice of two small oranges or one large orange
Drizzle of honey

Fry 'em up!!

Pineapple Syrup
2 cups cubed pineapple or 1 small can
1/4 c water
1 T honey
2-3 T water
1 T corn starch

Heat first three items in a small pot over medium heat until pineapple has broken down. Mash up any large chunks. Once it has boiled for a few minutes, make slurry of cold water and corn starch. Add it to the pot in small doses until you reach your desired syrup consistency. Serve warm over Sunrise Pancakes and enjoy!

Mmm...Mulled Cranberry Cider

I have been craving warm apple cider since late fall hit! I have seen recipes with cranberry juice that look good but usually include extra brown sugar. What I want is a cranberry infused cider. Problem solved!!! Use whole berries!


64 oz apple juice or apple cider
12 oz. bag cranberries
3-4 cinnamon sticks
1-2 T whole cloves
1-2 t ground nutmeg
1/2 ground allspice
1-2 oz. orange liqueur, or zest, or juice

Throw everything in a crock pit for 2-4 hours or in a big pan on the stove for an hour. Don't allow it to boil, though. Strain out berries, cloves, and cinnamon sticks before serving.

Yum! Yum!

Pizza Roll-Ups

Kids love to cook and meals they can help prepare often means meals they're more likely to eat! Found this on Pinterest during naps and knew it would be hit!!

4 string cheese sticks, cut in half
Pizza or spaghetti sauce
Pepperoni slices
Crescent rolls

Unroll and separate crescents. Spoon on some sauce, layout 3-4 pepperoni slices, and top off with the halved string cheese. Roll up and bake until golden. Serve with some warmed pizza sauce! Absolutely delicious and most definitely kid approved! And at only 174 calories per roll, a fraction of the 400 calorie-per-slice pizza from the local gas station, it's mom friendly, too!

Chicken Stoup and Cornmeal Dumplings

This is seriously one of my favorite meals I've made in a long time! It was a version of Chicken Stew and Cornmeal Dumplings found in the good ol' Betty Crocker cookbook. I changed up the vegetables slightly as well as the milk/water/broth ratio. If you have that cookbook, by all means use that recipe and tweak it as you see fit. Kids hated it but I am seriously looking forward to leftovers for the second day tomorrow! Oh and did I mention it's a one pot meal and ready in under 30 minutes???!!!

Stoup
1 1/2 C cubed, shredded, chunk chicken (I used 4 frozen breasts, boiled them to just thaw, and changed out the water to continue)
1 package frozen stewing vegetables (onions, celery, red peppers)
1 C frozen corn
1 C carrots
2 C chicken broth
1 C milk
3-4 T flour (or equivalency in corn starch)
Season with pepper, oregano, basil, and garlic salt (I also used a dash of red pepper flakes)

Dumplings
1/2 C all-purpose flour
1/2 C shredded cheese (I used 3/4 C)
1/3 C yellow cornmeal
1 t baking powder
2 T milk
2 T cooking oil
1 egg
Dash of pepper, oregano, basil, and garlic salt

Dump in everything under the stoup list BUT the milk and flour in a big pot. I microwaved the raw carrots for approximately 3 minutes which really helped them get tender fast. Cook until carrots and other veggies are tender and chicken (if raw) is done. Prepare your dumpling batter while that is simmering away. Make slurry of milk and flour and add to pot. Simmer until bubbly. Drop dumpling batter in by tablespoons; there should be 6-10 depending on how big your tablespoon is. Cover and simmer on low for 8-12 minutes until toothpick inserted in dumpling comes out clean.

Enjoy!!!

Sorry no pics. I ate it too fast!

The nutrition facts below are based on six servings. I had 12 small dumplings and about a cup of stoup.

Sweet and Savory Pork Chops with Mashed Squash and Roasted Potatoes

I am not usually a fruit and meat kinda gal and definitely have an aversion to pork, but I had some leftover cranberry sauce from last week's experiment with stuffed pancakes and a package of pork chops that we're begging for something different. Turns out with the right combination of seasonings, sweet and savory can be splendid!!


**Recipe is organized in chronological order for preparation purposes.

VEGETABLES
1 large butternut squash, halved and seeds removed
2 C quartered potatoes
2 t minced garlic
1/2 C diced onion
2 T canola oil
Garlic salt, salt, pepper

Preheat oven to 350 degrees.

Place cut sides of squash down in a cake pan with enough water to completely cover the bottoms. Pop in oven. When done, scoop out and serve with dabs of butter and salt and pepper or with a pinch of brown sugar.

Combine remaining list of items in a different cake pan. If you want a little more browning for a roasted look and taste, do not cover with tin foil. For a more mashed-potato consistency, cover. Pop them in the oven.

While the veggies are getting a head start in the oven, start on the chops.

CHOPS
2 lbs pork loin or pork loin chops
Salt, pepper, garlic salt, rosemary
Canola oil

Season meat. Heat oil and sear loin or chops. Place in another cake pan or casserole dish and bake in oven until internal temp reaches 160 degrees. They should finish at about the same time as everything else. Don't wash that pan just yet... Save those juices and brown bits for the sauce!!

SAUCE
1/3-1/2 C cranberry sauce or a preserve of your choice (apricot sounds really good...)
1/2 C chicken broth
1-2 t rosemary (I don't particularly like rosemary so I went on the lighter side)
1/2 C diced onion (very fine)
1 T balsamic vinegar

Use the same pan as you seared the meat in; add all your ingredients, and if you can, some of the drippings from the chops in the oven. Simmer until sauce is reduced by at least half.

Prep Time: 15 minutes
Cook Time: 50-60 minutes

Sausage, Wild Rice, & Barley Soup with Beer Bread

So my cupboards get pretty bare by the end of the month, and I'm always eager to use healthy ingredients for a meal. I was staring at the items I had left, perusing the food blogs, and contemplating what I could throw together when I realized that had the the makings for a soup and hearty bread--a perfect meal for an early fall day!!


Beer Bread
3 c flour
1/2 c sugar
1T baking powder (I accidentally used soda so we'll see how this tastes...)
1 - 12 oz beer

Mix all ingredients together and bake in a loaf pan for 50 minutes at 350 degrees.

Sausage, Wild Rice, & Barley Soup
1 - 2.75oz box KC's Best instant wild rice
3/4 c quick barley
Fresh or canned mushrooms
1-1.5 lb pork sausage
2T butter
2t instant chicken bouillon
1 can cream mushroom soup
Milk to thin

Boil rice and barley for 7 minutes. Drain. Add 2C water, bouillon, and butter. Simmer. Brown sausage. Add sausage to rice/barley. Mix in soup and milk to reach desired consistency. Simmer until ready to eat.

**I LOVE Lawry's new roasted garlic salt with oregano and basil. It is basically all I use now and gives a real sophisticated taste to "regular" dishes. It's what I used to season the sausage and soup.

**Thoughts and Suggestions:
You could make the soup with chicken, turkey, or even go meatless.
Leave the soup thick and serve it over bread or biscuits, too!! Thin it out and serve with crackers...
Use sour cream in place of milk for an extra creamy texture without making it runny...
Add in asparagus or puréed cauliflower or butternut squash.
Make a double batch and freeze the leftovers for a later date.

Good luck and happy cooking!

Ooey Gooey-lash

Having the coolest day in a while enticed me to make something a little more fall-like. What's better than cheesy goulash??

1 onion, coarsely chopped
1 c zucchini, cubed
3/4 c mushrooms, quartered
2-3 T canola oil
Seasonings (salt, pepper, lawry's garlic salt... whatever you like)

8 oz elbow macaroni (1/2 of a 1 lb box)
1/2 to 1 jar spaghetti sauce
1 to 1.5 lb browned burger

*Start water for macaroni and add when at rolling boil.
*Start browning your beef. I waited until the veggies were done to save on dishes, which cost me about 7 minutes in cooking time.
*Chop onion and start to sauté over super low heat in 2T oil while you prep the other vegetables. Sauté until translucent.
*Add zucchini. Once that has sweated, add mushrooms. These don't take long...
*Drain noodles and mix with veggies, burger, and sauce.
*Sprinkle shredded cheese over a serving while hot.

Prep Time: 10 minutes
Cook Time: 30 minutes


*I thought about making a velveeta and milk mix and throwing it all in the oven. Next time I'll give that a whirl.

Heads up - this made enough to feed an army! I froze half of it for another time.

I hope you enjoy it as much as we did!!

I don't feel ready...

I live my job! Nothing quite beats working with kids, making a difference, and experiencing the give and take of knowledge. I seriously adore my students and what I get to do.

Except when we're not ready. And we are not ready for tomorrow night. Maybe it was the fact that camp was cut short because we didn't get drill on time. Maybe it's because we have only had five out of the last ten rehearsals because of early outs or my own sick children. Maybe it's because the band is nearly 70% underclassmen. Maybe it's because I spent too much time on drill and not enough on music. Maybe it's because of the debut of the new stadium. Whatever the case may be, we aren't ready.

It stresses me out and ages me five years or more when we have something huge and aren't prepared. But on the other hand, as my principal so brazenly pointed out, when haven't we arose to the occasion when I thought we wouldn't? Never.

Let's hope this time is no different. Let's hope my kids bring their A game tomorrow night. No matter what, I know how hard we have worked and how hard we will continue to work in the days and weeks to come. We want so desperately to be a band that the community is proud of and supports unconditionally. The pressure of that is enormous...

But I still don't feel ready... But tomorrow's a new day and maybe the sun will come up, light bulbs will go on, and it will click. We will be there because in all seriousness, ready or not, here we come!!!

Winning

I'd just like you all to know that although it was a teensy bit of a squeeze, I have dropped 2 dress sizes! That's right... Two! Yay for me!

Unmotivated Became Overweight...

before you begin reading, i would like to take a moment to acknowledge just how difficult it can be for women to discuss their weight and to admit they are out of shape and overweight.  the first step for me was to actually admit this to myself before i could do anything about it.  now the second step for me is to share my story with my friends and family and maybe even complete strangers - because as human beings, we all have struggles and knowing we're not alone is often incredibly comforting.  that said, here's my story on being fat:

the moment I realized my weight was out of control was quite depressing...  i was trying to try on bridesmaid dress for my best friend's wedding, and the store we were at didn't carry anything smaller than a size 12.  ugh.  here she stood, a svelt 5'10" trying on size 4 wedding gowns; and there i stood a stocky 5'4" holding up dresses.  it was a wake up call for me that it was high time to do something. anything. i could no longer look in the mirror and keep convincing myself a little (ok... alotta) junk in the trunk is acceptable.

what's a girl to do when she wants to lose weight and keep it off?  the options are endless - some include pills and powders which was not something i was interested in, although one cannot argue the results are quite obvious and fast.  i wanted to lose the weight healthfully and by making lifestyle changes, even if that meant over a longer period of time.

i have loathed exercising for as long as i can remember and rabbit food isn't exactly my idea of a delicious meal. i worked out through high school due knee injuries and my deep love for track but never liked it.  i ate a pretty healthy diet until college.  umm... think cafeteria buffets, turning 21, and the bar food that accompanies those nights out...  enough said.  i managed to lose a few pounds before my wedding but it came right back.  while pregnant with minihe i had a medical condition (hyperemesis gravidarum) where i literally threw up day in and day out for months.  i lost a significant amount of weight, but even with breastfeeding for a year, was unable to keep it off.  second pregnancy and second year of breastfeeding yielded the same result.  i blamed my babies for losing my body - which i might mention was pretty stellar 10 years ago.

no more excuses.  and thus enters counting calories and exercise into my daily regime.  no more thinking that just because what i'm cooking is healthy i can eat as much as i want.  no more sugary treats.  no more pop. no more....  i joined a gym and work out 5-6 days a week, i revamped my own menu and snack on vegetables, fruits, and nuts, i drink 8-16 cups of water a day, i stand up straighter, and the results are slow but sure.  after countless hours of cardio and strength training in the last three weeks, i've dropped 10 pounds and 1 pants size and i don't know how many inches.  i lost 4-5 pounds right away but have really had to work for these last 4-5.  i leave my workout feeling invigorated.  i challenge myself to go another half a mile, or burn another 50 calories, or do another set.  my skin is healthier, my mood is dramatically improved, and my self-image is in the process of healing.

but i am not done.  i want to lose another 30 pounds and another 3-4 dress/pants sizes.  wait for the time frame.....................  BY JULY 4.  that's 20 weeks which means slightly over a pound a week.  i think i can do it.  I KNOW I CAN DO IT!!!  (but any positive thoughts you want to send my way won't hurt!)

if you are in a similar situation and want to lose weight or wish you had the willpower to make a change, no matter how small, i also want to challenge you to join with me in revolutionizing the way you approach fitness and your eating habits.  if you're not ready to make the drastic changes i made basically overnight, i challenge you to make one small change week by week.  eliminate pop.  drink more water.  trade pasta for a salad.  eat breakfast.  change to whole wheat bread.  these small changes will add up over time and in the end, can have an immense impact on your overall well-being.  i have come to the conclusion the reason my changes never stuck before is because i never did it for "me."  this time around is different.  i'm exercising for me.  i'm eating right for me.  and because i'm focused on making me a better person, i only have myself to praise (or blame) with the results i experience.  and in the end, i will continue to make these lifestyle changes permanent because i did it for the right reasons to begin with.  

what will you do?

if you have a weight-loss success story, be sure to share in the comment section below!  often what really works for someone can be adopted or adapted by others.