Monthly Archives: October 2017

Coconut Rice Pudding (SC option)


1c short grain rice (suggested use brown rice)

2c almond milk (regular milk?)

1can coconut milk

1/4c brown sugar

1t vanilla

1t cinnamon

1/2c raisins (optional)

In medium pan, stir rice with 2c water and bring to boil.  Reduce to low, cover, simmer 30 minutes.  Set aside covered for 10 minutes once finished cooking.

Stir almond milk and coconut milk into cooked rice.  Then stir in brown sugar, vanilla, cinnamon, raisins, bring to simmer over medium-high heat.  Reduce to low simmer, stirring often, until rice is soft and pudding is creamy, about 30 minutes.  Let cool before serving.

SC OPTION: Combine all but vanilla in slow cooker, cook on high for 3.5-4 hours until rice is soft and pudding is creamy.  Stir in vanilla at end and let cool fully.


Cocoa-Banana Oatmeal Breakfast Cups (freezer)


1/4c oil

3c oats

1t cinnamon

2T cocoa powder

1t baking powder

1/4t salt

2 eggs

1/4c honey

2 mashed bananas

2t vanilla

1c milk

Oven 350. Spray muffin tins or use wrappers.

Mix oats, cinnamon, cocoa powder, baking powder, and salt.  In another bowl, whisk eggs, honey, bananas, and vanilla.  Whisk in oil and milk then pour into dry bowl.  Stir until moistened, then spoon into muffin tins.  Bake 30 minutes until brown.  Let cool 5 minutes in pan before cooling out of pan.  Cool fully before storing.

Warm 30-60 seconds in microwave when ready to eat.

Crunched Up Taco Bake (freezer)


1# ground beef

1-2T taco seasoning mix

1/4c flour

2c chicken broth

3+ c crushed tortilla chips

2c shredded cheddar

shredded lettuce, salsa, sliced olives to serve

Cook meat over medium-high heat in skillet.  Sprinkle taco seasoning and flour over and stir well.  Stir in broth and simmer about 15 minutes, stirring occasionally.

Grease baking dish.  Spread half of chips over dish, half of meat mixture, half of cheese.  Repeat layers.  Freeze.  Thaw in fridge.  Oven to 325, bake 20-30 minutes until bubbly.  Serve with lettuce, salsa, olives.

Balsamic Burgers


2# ground beef

1T balsamic vinegar

1T soy sauce

1t dried parsley

1/2t dried thyme

1/4t pepper

Mix all in a large bowl (don’t over-mix!).  Form into patties.  Freeze on a baking sheet, wrap in plastic wrap, then place in a freezer bag.  Cook from frozen on the grill.