Butter Pecan Icecream

BLENDER VERSION
Ingredients:
3 c. Milk
2 1/2 c. Shredded coconut
2/3 c. Peanut butter
2/3 c. Honey
1T. Vanilla
1/4 t. Salt
2 1/2 c. Milk
Pecans
Directions:
1. Drill holes in a coconut and drain out milk.  Bake at 400° for 15 min. Scoop out the meat, Peel excess shell, and shred.
2. Blend all ingredients except the 2 1/2c. milk and pecans.
3. Freeze in ice cube trays.
4. Right before eating, blend 2 1/2 c. milk with frozen cubes.
5. Serve with pecans or walnuts.

ICE CREAM MACHINE VERSION
Ingredients:
4 c. skim milk
2 c. shredded coconut
1/2 c. peanut butter
1/2 c. honey
1 1/2 T. immitation vanilla
1/6 t. salt (shallow 1/4 t. )
Directions:
1. Blend in blender until smooth
2. Freeze in ice cream machine for 30 min.
3. Top with pcans

Wheat Biscuits & Quiche

(1 1/2 biscuits= 1 serving of grain)

12 Baking Powder Biscuits:    12 Natural Yeast Biscuits:
2 c. wheat flour                       1c. wheat flour
1 T. baking powder                 1 t. baking powder
1 t. salt                                    1 t. baking soda
1 1/2 T. sugar                         1 t. salt + 2 T. sugar
1/4 c. canola oil or greek yogurt   1/4 c. oil
1 c. cold skim milk                 2 c. natural yeast

Directions:
(pre-heat oven)
1. Stir dry ingredients in a large bowl.
2. If using powdered milk, stir in as a dry ingredient
3. Stir oil into flour with back of fork until evenly distributed.
4. Stir in milk until all flour is moistened.
5. Grease or flour a 9x13 pan (if doubling the recipe, use a jelly roll pan)
6. Drop batter onto pan, forming 12 balls total
7. Bake at 450* for 10-12 minutes.

Natural Yeast Biscuits:
1 c. flour
1 t. salt
1 t. baking powder
1 t. baking soda
2 T. sugar
1/4 c. oil


Gravy Ingredients:
2T. oil
2 T. flour
2 c. water
2 beef or chicken bouillon cubes
1/2 t. garlic powder
1/4 t. pepper
1/8 t. onion powder
1 c. turkey or chicken

Quiche with leftover biscuits:
12 biscuits, chopped
1/2 c. powdered milk
1/2 c. water
8 eggs
1 c. sausage or ham
1/2 c. cheese
-Blend milk, water, and eggs
-Stir all ingredients and place in 9x13 casserole pan
-Cover and refrigerate overnight
-Bake at 350 for 30 min. 

(for a soggier version, replace powdered milk and water with 2 c. regular milk)

Ideal Weight Meal Plan

This meal plan keeps our family at our ideal weight.
Here are the basic principles:

-We eat raw fruits and/or veggies at the beginning of every meal/snack (for enzymes)

-We eat yogurt at least every other day (for probiotics)

-We eat whole grains, not processed grains. (don't over-eat.. chew slowly)
(in fact, try not to have the evening grain unless you're really hungry)

-We limit sugar.  Our sweet is usually fruit and we eat treats on special occasions.
-Drink lots of water between meals (notice your thrist)

Here is our weekly JUNE meal plan:

Monday- 

               Breakfast: Milk/Yogurt, Bananas/Raisins, Oats, Almonds

               Lunch: Tomato/Lettuce, Tortillas, Blend Beans, Cheese

               Dinner:  1 lb Cabbage,  Rice,  Chicken

               Snack:  Carrots, Milk, Peanut M&M's

Tuesday- 

               Breakfast: Spinach/Pears/Bananas, Waffles, Boiled Egg

               Lunch: Carrots/Celery/Peas,  Bread, Tunafish

               Dinner: 1 lb. Romain, Corn & Chips ?rice, Lentils, Cheese

               Snack: Fruit (apple), ?cracker, Peanut Butter

Wednesday- 

               Breakfast: Milk/Yogurt, Peaches/Raisins, Oats, Almonds

               Lunch: Carrot/Lettuce, Bread, Turkey Burger or Roast Beef

               Dinner: Romain/Cabbage, Pasta, bbeans/lentils, Cheese

               Snack: Fruit (seasonal), ?cracker or flatbread, Milk

Thursday-  

              Breakfast: Spinach/Pineapple/Bananana, Toast, Egg

              Lunch: Cucumber/Lettuce, Bread, Ham/Turkey, Cheese

              Dinner: 1 lb. Cabbage/Avacado, Rice, Pinto Beans

              Snack: Fruit (apple), ?cracker, Peanut Butter

Friday-

             Breakfast: Yogurt/Milk, Strawber/Raisins, Oats, Almonds

             Lunch: Broccoli or Beets, fresh Bread, Peanut Butter

             Dinner: 1 lb. Cabbage, Fruit, Seeds  (Popcorn soon after)

             Snack: Carrots, (popcorn), Beef Jerky

Saturday-

            Breakfast: Spinach/Applesauce/Bananas, Pancakes, Egg

            Lunch: Carrots, Pizza, Ham, Cheese

            Dinner: Romain/Cabbage, Mashed Potatoes, Fish or Turkey

            Snack: Fruit (banana), ?roll or cookie, Milk or Cottage Cheese

Sunday-

           Breakfast: Raisin, Granola, Milk or Yogurt

           Lunch: Carrot/Lettuce, Bread, Egg

           Dinner: 1 lb Cabbage/Avacado, Rice, Pinto Beans

           Snack: 1/2 Banana, ?cornbread, Milk or Yogurt

Here's is our current grocery list:

Weekly:
Cabbage (4 lbs) ($2.5w, $4s)
Romain (2w, 2.5s lbs)  ($3w, $3s)
Carrots (10 lbs)  ($4.5w, 4s)
Potatoes (5 lbs) ($1.5w,  $1s)
Onions (2 lb) ($1)
Cucumber (3 lb) ($3w, $4s)
Bananas (16) (two1.5lb 8bunch=$3s)
Fruit (5 days= 25 lbs, $2/day 25¢/pers)
?2 avocadoes &2 tomatoes
Eggs (36)  ($5w, 3.6s)
Milk (4 gallons) ($8)
($30 fruits & veggies)
(goal less than $15 misc)

Monthly:
Meat/Dairy:
Turkey Burger, Fish Sticks, Jerky 
Nuts 
Mozzerella Cheese (shred& block)
Yogurt
Cottage Cheese
Butter or Oil
Chips or Corn Tortillas 
Seasonings (cocoa, choc chips, beef boullion)
Fruit/Veggies:
1 Strawberry bag
2 Raisin bags
1 Celery (3 in a bag=2.5s)
1 Broccoli bag ($4s)