It is July and it is hot! This is the perfect time for our July recipe of the month – Frozen Pudding
Sandwiches. These treats are sure to cool you down on a hot summer day.
Frozen Pudding Sandwiches are like ice cream sandwiches only made with pudding. You simply stir an
instant pudding mix with milk and peanut butter to make a thick, creamy filling that goes in between
two graham cracker squares. Freeze them for about three hours and then they are good to go. They
make a great snack or dessert on a hot day (or any day).
I have made this recipe with both chocolate and vanilla pudding mixes and people like them either way.
However, peanut butter lovers often prefer the vanilla pudding mix and chocolate lovers prefer the
chocolate pudding mix. Also, if you would like to make these, but peanut allergy is a concern, you can
substitute sunbutter or another nut butter.
Our June recipe of the month is homemade croutons. If you enjoy store-bought croutons on your salad, on your soup, or for a quick snack, you are going to love these. When I make these, my children, my husband, and even my mom devour them – there are never any leftovers.
The thing I like about homemade croutons is that they are made with whole wheat bread. Using whole wheat bread is important to me because it has more nutrients than wheat bread or white bread. In particular, it has more fiber, which is something we all need to get more of. Fiber helps protect against chronic diseases and it helps keep our digestive system healthy.
If you are like my children, you will just eat these croutons on their own. But, if you are like me, you will want some recipes to use along with your croutons. My favorite recipe to top with these croutons is Autumn Soup. I also like croutons on a salad, such as Whole Meal Salad. Regardless of how you serve your croutons, I hope you try this recipe soon.
Our May recipe of the month is Crispy Baked Chicken and it is a popular one. Boneless, skinless chicken is coated in crushed cornflakes and baked. Serve this tasty chicken with a fruit and a vegetable and you have a complete meal. Many people I have talked to about this recipe like to season the crushed cornflakes beyond the garlic powder. Some suggestions I have received include basil, Italian seasoning, chili powder, lemon pepper, and oregano. If you have a favorite herb or spice give it a try!
Recently, we have been talking a lot about unit pricing on the blog. This recipe is a great chance to use your unit pricing skills when buying the chicken. The recipe calls for 1 ½ pounds of boneless, skinless chicken. This can take several forms, so lets look at the unit price below to see what is the best buy.
$3.49 per pound
$2.49 per pound
$4.39 per pound
In this case, the chicken thighs were the best buy. Remember, prices will change from week to week, so make sure to double check the unit price before you buy.
Fish is not a food that I ate very much growing up, so I did not really know how to cook it when I was on my own. For several years, I did not even try to cook it. I kept hearing about the health benefits of eating fish, so I decided to give it a try.
After a few failed attempts, I found a way to bake fish that my (then new) husband and I both liked. I baked fish that same way for about 10 years until Christine introduced me to our April recipe of the month – Broiled Salmon. Now I broil salmon, and other types of fish, regularly. Here is why:
We love the flavor that the lemon adds to the fish.
It is easy to make with just a few ingredients.
It is quick to make. With this recipe, I can pull together a full meal in 15-20 minutes!
My family gets the health benefits from the fish.
If you are considering adding fish to your menu, I hope you give this recipe a try.
Our March recipe of the month is an old favorite here in Iowa. Four Layer Supper is a casserole that has been a staple recipe here for many years. The name says it all, this recipe is a casserole made up of four layers – potatoes, green beans, ground beef and onions, and cheese.
Over the years, we have learned from this recipe and made some updates. These updates make the recipe easier, more nutritious, and less expensive.
To save time, prick the potatoes with a fork and microwave them for 5 minutes before cutting them up. This will reduce the baking time by 15-20 minutes.
To add nutrition to this recipe, substitute sweet potatoes for all or some of the white potatoes. Sweet potatoes boost the fiber and vitamin A in this recipe.
To save money on this recipe, check your grocery ads and substitute a less expensive meat for the ground beef. This could even be leftover cooked meat from a previous meal.
Our November recipe of the month is Slow Cooker Mexican Chicken Soup. It is perfect for a busy day. All the ingredients go into the slow cooker in the morning, cook on low for 8-10 hours, and you have a delicious soup ready to eat in the evening.
There are some wonderful things I love about this recipe.
It is easy to put together. There is no cutting up or chopping needed to get this recipe into the slow cooker. The chicken just needs to be shredded right before serving this soup.
It uses dried beans.Dried beans are tasty, inexpensive, and nutritious. They take a little longer to cook, so they are perfect for the slow cooker. Fair warning, the dark color of the black beans changes the outer color of the chicken.
It freezes well. This recipe is great to measure out into single serving containers and freeze for lunches. Or, you can eat half of the soup one night and freeze the other half of the soup for another night.
It is great for a party. This soup tastes delicious with different toppings – avocado, crushed tortilla chips, sliced jalapenos, plain Greek yogurt, shredded cheese. You can serve the soup out of the slow cooker and let your guests add any toppings they would like.
Our October recipe of the month is Sweet Pork Stir Fry. To be honest with you, my children are pretty picky when it comes to stir fry. There is only one stir fry recipe I make that they really like. This is one that they tend to pick around and eat only their favorite pieces.
When this recipe was in the testing phase, I had to make it often to get it just right. Since it was not my children’s favorite, I made it for my mother-in-law and father-in-law. It was such a hit with them that my mother-in-law called me a few days later asking for the recipe because she wanted to make it for her own in-laws! That was almost two years ago, and they are still making this recipe regularly.
What I really like about my in-laws using this recipe regularly is that they have made this recipe their own. They try different vegetables depending on what sounds good to them – carrots, celery, onions, mushrooms, and asparagus. They will change out the meat depending on what is on sale at the grocery store or even skip on the meat to make a vegetarian meal. They will also switch the noodles out for brown rice sometimes.
This past winter they invited me over to share a meal and they made this recipe for me. This recipe has been one that we have enjoyed together and I hope you can enjoy it with friends and family too!
Our September recipe of the month is Blueberry Pancakes. Pancakes are a favorite meal in our family. We eat them for supper just as often as we eat them for breakfast. I even made pancakes for supper for my husband the evening I was in labor with our oldest!
Since we like pancakes so well, I try to change up the types of pancakes we eat. That is where these blueberry pancakes come in. The batter for these pancakes is a traditional whole wheat pancake batter. Before cooking, gently fold the blueberries into the batter.
If you find cooking pancakes challenging, I have a few tips for you.
Pre-heat the Pan: It is important to make sure that the pan is heated up before starting to cook the pancakes. You can use a water test to make sure your pan is hot enough. Use your fingers to sprinkle some water on the pan. If the water sizzles, your pan is pre-heated.
Patience: Be patient with your pancakes and do not flip them over until the tops are bubbly. This will ensure that your pancakes flip easily and get cooked all the way through.
Practice: Cooking times and temperatures for pancakes depend on your stove and your pan. With practice, you will find the right cooking times and temperatures for you.
Cranberry Almond Wrap is our August recipe of the month. I like this type of recipe in the summer because it is quick and cool.
In the summer, quick and cool recipes are frequently used in our home. We love spending time outdoors in the summer, so taking time to prepare meals gets cut way back in order to get the most of our outside time. We are almost always hot when we come inside, so a hot meal does not appeal to any of us. My older two children often tell me that they do not want any hot food.
This recipe can be made ahead of time by stirring chicken (that has been cooked and shredded), sliced almonds, diced celery, dried cranberries, and mayo in a bowl and covering it and storing it in the refrigerator until meal time. When it is time to eat, spread the mixture on a tortilla, lettuce leaf, or slice of bread and enjoy! For the chicken, I recommend cooking extra when you have the grill fired up or the oven on. You can store cooked chicken in the refrigerator for up to four days or in the freezer for up to three months.