Make It Yourself Monday: Food Processor Ice Cream

Not only did I get a new baby girl this month (as if she's not enough!), I got a food processor! I love my husband. :) We have been using it every chance we get - making up excuses to use it (First Day of Spring! We need dessert!) when needed.

I was thrilled to see a post about making ice cream in a food processor on the Sweet & Savory blog last week!!! Couldn't wait to try it out and share! The best thing about this is that you really don't need to have anything on hand other than frozen fruit!!

I used 3 frozen bananas and 1/2lb frozen strawberries. I also added 1/4 cup milk b/c I assumed I'd need something to facilitate blending, but I think it would have been even better without it!

Blend it up! That's it!! Serves 4-5!

I could have added some vanilla maybe and some honey, but it really didn't need anything. I would like to try this recipe for chocolate ice cream sometime! My husband thought that there were too many strawberries, but he liked it well enough. My toddler LOVED it and it was good for an after naptime snack today too - I just let it thaw on the counter for 30 min or so ahead of time. :) Enjoy!

What are you making this week? Link up and Link back!

Congratulations!

The winner of the Wrap-N-Mat reusable sandwich wrap is Ally from Sweet & Savory! Please check your email and respond asap!

Thanks to all who entered, look forward to more great giveaways in the near future!

Works For me Wednesday: Use Magazines in Your Freezer

Once upon a time (a few months ago) I tossed a ziplock full of pureed cauliflower into my freezer without paying attention to where it landed. When I went to retrieve it a few weeks later I discovered that it had slipped between the rack and the freezer wall, and expanded as it froze. It was essentially wrapped around the rack and I had to work way harder than I'd like to admit to break it free.

Lesson learned: be intentional about the way I stack and arrange things in the freezer, even if I currently have plenty of room to spare.

I've heard ab0ut people arranging things like soups and sauces in ziplocks in a baking dish in the freezer to make them a better shape for stacking. Great idea, only I don't really have room for a baking dish in my tiny freezer-above-the-fridge. So here's my solution, a magazine:


The (purple) magazine keeps my (tomato bacon white bean) soup from moulding to the rack as it freezes and gives me a level, flat surface to freeze on so that later I can stack another zipock or two on top. :)

The bottom of my freezer is ridged to prevent things freezing flat to the bottom, but that poses the same problem as the rack so a magazine comes in handy. You could also use magazines to create a barrier between two or more ziplocks as they freeze to keep the condensation from making the bags stick together - especially if the food is still a bit warm.

Works for me! :)

This post is linked to Works for Me Wednesday at We Are That Family.

Guest Post: The Reality of Pantry Cooking

This guest post is from Amanda Carlisle from A Few ShortCuts. A Few Shortcuts has Recipes, Coupons, Tips and Tricks to help you save time and money in the kitchen and at the store. You will find 3 new recipes a week including Weekly Meal Deal, “Snack”urday, and Tide you Over Tuesday. Amanda is a busy mom of 3 who loves to bake when she isn’t running to soccer practice, homeschooling, or helping her husband with their trucking business. Thanks for the great post, Amanda!

Let’s be honest. I would sometimes rather be eating anywhere else but from my pantry. I can think of a number of cozy, quaint little restaurants that serve hot rolls while you wait for your meal. You have a server come bring you refills on your iced tea, and you don’t have to wash a single dish. Then… my kids scream.

Yep, it just isn’t reality. While we all have these amazing fantasies of what our adult life will be, it just isn’t reality. Reality is everyone is struggling in this economy. Everyone wants A Few Shortcuts to save money and time so that they have more to spend on/with their families. Let’s face it. Your kids don’t want to be at that cozy, quaint restaurant. They want to be at home with Chicken Nuggets and watching Toy Story.

So, what do you do? The best you can! There are so many delicious, healthy, kid friendly recipes you can make from items in your pantry and freezer. These are meals that won’t break the bank, especially if you shop sales with coupons. Let’s be honest, twenty years from now you will cherish the time spent in the kitchen and around the table with your children. You won’t remember that little restaurant down the road. J

Here is a favorite Pantry Meal from our house!

Italian Pasta Toss

Printable Version HERE

· 2 Cups Cooked Chicken cut into bite sized pieces (about 2 breasts)
· 1 cup Italian Salad Dressing
· 1 box pasta cooked (Shape of your choice)
· 1 bag frozen veggies (again your choice…I like broccoli)
· Shaky Cheese (Grated Parmesan) Optional

Directions

In a large skillet mix 2 Cups Cooked Chicken Breast chopped into bite sized pieces, 1 cup Italian Salad Dressing, 1 box of pasta cooked al dente (I used Bow Ties), and frozen veggies ( I chose Broccoli).

Cook over medium heat until heated through.

Serve! Top with cheese if desired!

Yes, it’s that easy!
My kids loved this. The little one ate 2 bowls. I also, halved the recipe since it was just the kids and I eating.

*TIPS*
· Cook Chicken when you bring it home from store. Place in freezer bags for quick meals, or salads!
· Cook pasta the night before, so you just have to toss it all together! You will have dinner in 10 minutes!
· Change it up! Use a different type of veggie and salad dressing for a different taste!
· This is super kid friendly!

Thanks, Amanda! Don't forget that today is the last day to enter to win a Wrap-N-Mat reusable sandwich wrap and the last day to take advantage of the Savin' O the Green Sale!