Wednesday, March 21, 2018

Chicken a la King

Best Pancake Mix ever

Best Pancake mix ever
3 c white flour (or 2 c white, 1 c wheat flour)
1 T brown sugar
1 c oats
3 tsp baking powder
1 1/2 tsp soda
1 1/2 tsp salt
1/4 c - 1/2 c. bran or wheat germ
Mix and keep in fridge until used.

When you're ready to make pancakes, just add a few things and enjoy pancakes or waffles.
2 c mix
2 eggs
1 c milk + 1 T apple cider vinegar
1/2 c oil (vegetable, olive oil or melted coconut oil)
1 1/2 c water
Mix well. Add more water if you want thinner pancakes.

Two Fajita recipes

This is from a wonderful Crock Pot Cookbook I couldn't do without.

This is from my copy of Better Homes and Gardens Cookbook.

Hybrid Barley Breakfast Cereal

This is a good recipe that puts both of the posted recipes together and uses ingredients I always have.

1 c. pearled barley
2 T sliced almonds
2 tsp Real maple syrup
1 tsp cinnamon
1/4 tsp nutmeg
1/4 c dried apples (crush in your hand before adding)
2 1/2 to 3 1/2 c water

Add all of the ingredients together in a crock pot. Start with 2 1/2 c water.
Cook on Low for 3 hours. Stir after 2 hours. Add another 1/2 - 1 cup of water as needed.
The barley should stay moist for the last two hours.
Cool and store in fridge for 2 weeks or freeze for up to 2 months.

2 great Barley Breakfast Cereals

You should know by now that I like to tweak recipes based on the ingredients I have available, the time I have to put in to a dish and my limited kitchen gadgets.
So, I've combined these two great breakfast recipes and created my own. I thought I'd give you the originals first......

  • 1 cup uncooked pearled barley
  • 1/4 cup chopped walnuts
  • 2 teaspoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup 1% low-fat milk
  • 6 tablespoons chopped fresh apples
  1. Bring 3 cups water to a boil in a medium saucepan over high heat. Add barley, bring water to a boil, and then reduce heat to low. Cover and cook 35 to 40 minutes or until most of liquid is absorbed. Stir in walnuts, brown sugar, cinnamon, and nutmeg. Add ½ cup milk, stirring until mixture is creamy, barley is tender and most of the liquid is absorbed. Add an additional ½ cup milk, if necessary, to reach desired consistency.
2. Divide barley evenly among 3 bowls. Top each bowl with apples. 

Slow Cooker Breakfast Barley with Orange Juice and Fruit
Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
A simple, hearty, wholesome way to begin the day, this slow cooker breakfast barley is nourishing and delicious.
Course: Breakfast
AuthorSimple Nourished Living


  • 1 2/3 cups water
  • 1 cup orange juice
  • 2/3 cup pearl barley
  • 1/4 cup dried cranberries
  • 1/4 cup dried apricot halves chopped
  • 1/4 cup chopped dates
  • 1 apple peeled, cored and chopped
  • 1/2 teaspoon ground allspice
  • 2 tablespoons chopped walnuts or pecans


Ideal Slow Cooker Size: 2-Quart
  1. Spray your slow cooker with nonstick cooking spray.
  2. Combine the orange juice, water, barley, cranberries, apricots, dates, apple, allspice and nuts in your slow cooker. Stir.
  3. Cover and cook on LOW for 6 to 8 hours, or until the barley is tender and has absorbed the liquid. (It may appear a little thin, but will thicken up considerably as it cools a bit.)
  4. Serve warm.

Recipe Notes

Nutritional Estimates Per Serving (1/2 cup): 167 calories, 2.1 g fat, 33.3 g carbs, 5.6 g fiber, 3.7 g protein and *4 Points Plus 

Tuesday, March 20, 2018

Can't recommend: One hour honey wheat bread

I tried a third recipe in my search for a good whole wheat bread without white sugar.
It wasn't good enough to share here, but here's a picture. It fell in the oven. Sad.
It's the one on the far right.

Oatmeal Bread

Oatmeal Bread
2 pkgs (or 2T) yeast
2 c oats
6 c whole wheat flour
2 tsp salt
1/2 c brown sugar
1/2 c honey
2 T oil
1 1/4 c warm water
1 1/4 c warm milk
Dissolve yeast in water and add milk.

Measure oil, then sugar and honey. This will help keep the honey from sticking to your measuring cup. Add these and stir. Then add the other ingredients.

Mix well, Knead for 5 min., then rise to double. Punch down, then knead again.

Let rise once more to double in size.

Shape in to two loaves and let rise to double again. Bake at 350 for 20 min or for glass 325 F for 25 min.

This bread is the one on the far left - VERY good sandwich bread!

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