There is a very good chance I won’t be cooking much “teal” food in the next couple of weeks. Food will come from boxes and cans and jars. And I’m (mostly) ok with that. When we get through the move I can get back to normal.
Some things I’ve made in the past couple of weeks-
2 cups crab (or tuna or salmon, I’ve tried them all)
1 cup bread crumbs
1/2 cup green onion, chopped
1/8 cup finely chopped celery
3 TB mayonaise
1 egg, beaten
dash of Tobasco sauce
salt and pepper to taste
flour for dusting
3 TB vegetable oil
Combine all ingredients, except flour and oil.
Shape into four patties and dust lightly with flour. Heat oil over medium high heat. Cook cakes until browned on both sides, about 10 minutes.
1/2 bag coleslaw mix
2 TB mayonaise (more or less)
splash of rice wine vinegar
1 green onion, chopped
1/2 cup chopped cilantro
Mix everything together. This is not an exact science. Sometimes I have cilantro, sometimes not. They go Great with the crab cakes
Both recipes came Saving Dinner the Low Carb Way with slight variations.
I also made Jason’s favorite Wilbur Cookies. I’ve been making these so long I’m not sure where the recipe originated from.
1 box cake mix (I’ve tried a lot of different ones but our favorite is Devil’s Food)
1 egg, beaten
1/2 tub whipped cream
Preheat oven to 350 degrees.
Mix egg and whipped cream. Slowly add in cake mix until all is added in. Batter will be really stiff and this is best done with a stand mixer. Pop into the fridge for an hour. This is not totally necessary, but it will make the dough much easier to handle.
Roll dough into balls. I use a mellon baller to make sure the balls are relatively close in size. Roll the balls in the powdered sugar.
Place balls on a baking sheet and bake for 12 minutes. Let the cookies sit on the sheet for 1 minute, then transfer to a cookie rack to cool.
Elise Blaha inspires me in so many areas. I made her Whole Wheat Hamburger Buns and they were Awesome!
Another blog I’m really excited about lately is Macheesmo. He makes healthier versions of fast food and convenience foods. Last week he did a week of variations of frozen foods and I tried his frozen burritos. Definitely a new favorite. We ate about five of them over the course of last weekend and froze the rest. I followed his recipe exactly except we couldn’t find the green chili sauce at our grocery store so we left it out. I also used Fire Roasted diced tomatoes instead of the plain ones.
And this is why I’ll never be a proper food blogger… I forget to take photos and when I do, they’re usually not great quality. And I pile a bunch of recipes in one post when they really should be separated. I will work on that.
The Buns and Burritos will qualify for 2 more healthy recipes for my 52 in 52 Challenge.