As I was making my favorite cranberry sauce tonight, I thought this might be the perfect recipe to share with you.
Enjoy, and have a very Happy Thanksgiving! 1 lb cranberries 4 oz water 3 tbsp SweetLeaf stevia sweetener 1-1/2 cups Lakanto monkfruit-erythritol blend 2 tsp Dijon mustard 1/2 tsp vanilla extract 1 tsp orange extract Combine the cranberries and water in a medium saucepan. Cook over medium heat until all the berries pop, about 5-7 minutes. In small bowl, mix sweeteners. Sprinkle evenly over berries and stir quickly to prevent clumping. Add remaining ingredients and reduce heat to low. Cook another 5 minutes, or until desired thickness. Keep in mind it will thicken further as it cools. Store in the fridge for up to 2 weeks, or freeze. Makes 8 servings. Calories: 31 cal Saturated Fat 0g Cholesterol 0mg Sodium 91.2mg Potassium 48.6mg Vitamin A 0.7%
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Greetings faithful visitors! My humble apologies for the long hiatus from menu-posting. The last few months have been crazy busy, but hopefully, I am finding my new routine (til things change again... hah).
As a reminder (for myself, mostly), here is the basic plan I'm trying to stick to as I think up this week's menu.
Breakfast
I didn't get all of last week's recipes done since we had a busy week, and the kids had dinner and/or snacks at evening VBS so I didn't feel the need to cook so much. Hubby smoked a bunch of ribs on Saturday so I've been coasting on those leftovers, along with the last of the Pasta Fazool and Chilis Rellenos (for breakfast!) I'll be finishing up last week's menu and adding a couple of new recipes if necessary.
Simply cooked with onions, garlic and herbs, these beans are flavorful and delicious enough to be served on their own as a vegetarian main course, or with other ingredients added in, and of course they are a great addition themselves to frittatas, stews, and even pasta!
You're planning to use up those dried beans tonight that have been lurking in your pantry for over a year, you did your shopping and have your chili recipe all planned out. You start tossing ingredients on the counter and suddenly realize the beans are still snug in the pantry. You forgot to soak them overnight! What to do? (This is usually me!)
As long as you have at least four hours or so before dinner, there's still time. Crisps, and other cooked fruit recipes, are a great way to use up fruit that is still good, but past its prime for other uses. I had a pound of strawberries that made their way to the back of my fridge that had frozen and re-thawed into mush. So I pulled a bag of plain, frozen rhubarb out of my freezer, chopped up the mushy strawberries, and mixed up this filling. It's bagged up in a freezer ziplock and ready to pull out another day to defrost when I want to make dessert but don't have the time or energy to pull it together.
Avoid the hassle of making individual batches of topping: increase the recipe in whatever multiples you would like (x2, x4, etc), divide into labeled ziplock bags and store in the fridge (1 month) or freezer (3+ months). Whenever you make any kind of fruit crisp, grab a defrosted bag out of the fridge and crumble over your filling.
I'll be adding to this list and updating links as I use more recipes to remake leftovers.
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