Ham, Apple, Peach & Pineapple Baby Food

I make a lot of my little man's baby food myself, especially when it comes to food with meat in it.  I mean, seriously, have you smelled the pureed meat that is marketed to babies?  It smells like Alpo!  And, obviously it must taste like it too.  Little man is  9 months old, & when we first started him on baby foods, I bought a few jars of the baby meats.  I opened it up to give him some, and was overwhelmed with the stench!  So, I called the official baby food taste-tester into the kitchen, a.k.a. my husband.  I gave him a big ol' spoonful, and he immediately started to gag.  Let's just say he didn't swallow it!  He actually made me prove to him that I wasn't playing some cruel practical joke on him...he thought that I had opened up a can of the cat's wet food & given him a spoonful of it!  Once he saw that it was baby food, he said 'Don't you dare give that to our son!  That stuff is disgusting!'.  

So, from that point on, I started making my own baby food.  Now, don't get me wrong - nothing is wrong with the jarred stuff, and I have nothing against using it.  Even though I make a lot of his food, I also buy a good bit of it from the store.  Although, mostly of what I buy from the store is fruit oriented.  I focus on making mainly vegetables & meats myself.  A lot of the time, I puree whatever I have made for dinner that night, and give that to him.  His favorite food is mashed potatoes, and I can puree anything in them & he will eat, and eat, and eat, and eat some more.  He loves his mashed 'taters! 

I just made some Ham, Apple, Peach, & Pineapple baby food for Ethan, and he really loves it.  I thought that I would share the recipe here, and hopefully some other moms (or dads!) can use it too.


Here's all you need:

I got all of this food, except for the frozen peaches, at Aldi.  This cost me about $7 to make, and it added up to about 48 ounces.  Way cheaper than what you buy in the store!  

Peel & core the apples, and slice them into thin slices.  Dump the frozen peaches into a pot with enough water to cover, and bring to a boil.

 
Add in the pound of cubed ham & sliced apples.  Boil until the apples are soft.

Put 8 ounces of crushed pineapple (with juice) into your food processor.

Using a slotted spoon, scoop in the ham/fruit mixture.

Puree for a couple minutes, until desired consistency - adding small spoonfuls of the cooking liquid if needed. 

Divide the baby food into ice cube trays or specially made baby food trays and put in the freezer.  

When the baby food cubes are frozen, remove them from the trays & store them in a large freezer bag.  Each baby cube will be approximately 1 ounce each. 

Reheat in the microwave.

Ham, Peach, Apple, & Pineapple Baby Food

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Ingredients:

• 1 pound diced ham
• 3 apples - peeled, cored, and sliced into thin pieces
• 16oz bag frozen peaches
• 4oz crushed pineapple

Instructions:

Put the peaches into a pot, and add enough water to cook.  Bring to a boil. Add in the diced ham and sliced apples.  Continue to cook until the apples are soft.

Pour the crushed pineapple into a food processor.  Using a slotted spoon, add in the ham/fruit mixture.  Puree until you reach your desired texture, adding in small spoonfuls of cooking liquid as needed.

Freeze in ice cube trays, or baby food trays.  When frozen - remove, and place in a large freezer bag for easy storage.  Reheat in the microwave or stovetop.

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Crockpot Apple Butter

One of the ways that I save money is that I make all my jams & jellies at home, and can them.  Just this past week, I made 3 quarts of Lemon Blueberry Jelly, which is by far my family's favorite jelly ever.  You would think that 3 quarts would last a long, long time - but you would be thinking wrong!  We eat it on everything from peanut butter & jelly sandwiches to biscuits.

Another of our favorites is Apple Butter.  For those of you that haven't heard of apple butter before, it's not actually a butter.  It's like a spiced, sauce-like textured, jelly.  I prepare a big batch of it in my crockpot, & use some immediately on fresh on hot biscuits - and then can the rest for future use.  My daughters actually like to eat it like applesauce because they enjoy it so much.  

Pour in the 2 48oz jars of all natural applesauce.

Add in all of the spices & the sugar.

Pour in the apple juice.

Cover, & cook on low for 10 hours.  Your house will smell DIVINE while this is cooking!!


After the 10 hours, uncover - and it will look like this:

Using a whisk, give it a good stirring, and it will look like this. 

Serve on hot biscuits, & can the rest.  Makes about 8 pints.

Crockpot Apple Butter

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Ingredients:

• 3 pound bag of granny smith apples - peeled, cored, & diced
• 2 (46oz) jars of All Natural Applesauce
• 4 cups sugar
• 1 cup apple juice
• 2-3 tbsp cinnamon (depending on how 'spiced' you want it)
• 2 tsp pumpkin pie spice

Instructions:


Put the peeled & diced apples in a large crockpot.  Cook on low for 10 hours.  Stir well with a whisk to smooth out at the end of the cooking cycle.

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Clean Out the Pantry Challenge, Week 2 Update (Link-Up)

Welcome to the Clean Out the Cupboards Challenge, co-hosted by Me (Crystal) here at Mrs Happy Homemaker, Laura at Frugal Follies, Denise at Shopper Strategy, Robbie at Going Green Mama, and Rebecca Jean at Midnight Maniac.

Well - we are halfway to the end of the month, & therefor the end of the challenge.  I am happy to report that I have done well this week.  I have not gone to the grocery store for anything besides milk & baby products.  I have been able to make some really great meals with what I already had on hand too.  That's not to say that I did not go to make a recipe, then realize halfway through it that I didn't have what I needed on hand.  I just substituted something that I did have on hand.  For instance, I was making a dish this week that called for green chiles.  I didn't have them on hand (which is odd, because I usually have a small stock of them!) so I used some bottled Salsa Verde that was in the pantry, which I bought a while back, but never used.  You know what?  I actually liked the recipe better with the substitution then I did the way I usually prepare it.

Our dinners this week consisted of this:

• Monday:  Chili & Cornbread
• Tuesday:  Chicken, Bean, & Rice Burritos
• Wednesday:  Meatballs, Macaroni & Cheese, & Black Eyed Peas
• Thursday:  Ham & Pineapple Pizza
• Friday:  Roast Chicken, Mashed Potatoes, Green Beans & Corn
• Saturday:  Hot Dogs at a friends house
• Sunday:  Shredded Mexican Chicken Sandwiches (with leftover chicken from Friday) with Mont Jack Cheese Sauce & homemade french fries

I was able to use the Salsa Verde that had just been sitting on the shelf for months now in the Shredded Mexican Chicken.  The chili made good use out of tomato paste, tomato sauce, & a couple cans of beans - and the cornbread was made from 2 boxes of Jiffy mix & a can of creamed corn, plus some buttermilk that really needed to be used.  The ham & pineapple pizza used up the rest of the lunch meat in the fridge, the Pillsbury pizza crust that was a couple days shy of the expiration date, & a can of pineapple.  All of the veggies & beans that were served as side dishes were all canned goods from my pantry as well. 

This week, I have really made a nice little dent in things that needed to be used - and I am very happy about that!  Next week, I hope to continue on the same path.  I am planning to not buy anything from the grocery store unless it consists of milk, eggs, or baby food/juice.  I'll let you all know how I do with that next Sunday!

So, for those of you joining in with myself & my fellow co-hosts on this pantry challenge - how are you doing with it at this point?  If you are a blogger, share your pantry challenge posts in the linky below.  We would love to see how you all are faring!!

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Brown Sugar Cinnamon Muffins

My kids really love muffins in all shapes & forms, and to be honest - so do I.  These strudely muffins with a brown sugar filling, and cinnamon dusted tops are one of their favorites.  They are a cinch to make too.

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Ingredients:

• 1 3/4 cups self rising flour
• 1/3 cup white sugar
• 1 egg
• 3/4 cup milk
• 1/4 cup applesauce
• brown sugar
• cinnamon

Directions:


Mix together the self rising flour & sugar.  Add egg, milk, & applesauce - mix well.

Fill muffin cups 1/4 of the way full with batter.  Sprinkle on some brown sugar.

Cover with batter, & sprinkle on some more brown sugar & a little cinnamon as well.

Bake in a preheated 350 degree oven for 15-20 minutes.

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Simple Chicken Burritos

Chicken Burritos are one of those 'go-to' meals in my house.  They are quick & easy to make, taste great, & the leftovers are even better.  The ingredients can easily be switched around to your tastes, or to what you have on hand.  This is also a great recipe for the Pantry Challenge since it uses up a lot of items in my pantry stockpile - like rice, beans, & corn.


I start off with with 2-3 chicken breasts, cut into small chunks & a large diced onion.  Just saute the chicken in a couple tablespoons of butter for a few minutes on medium-high heat, then add in the onion, continuing to cook until the chicken is done.  Season with salt & pepper to taste.

Jalapenos are really good added in with the onion too, but my youngest daughter claims she has a 'heat sensitive tongue' so my husband & I just add some pickled jalapenos & hot sauce to ours when we spoon the chicken filling into the tortilla.

 

Reduce heat to med-low & stir in 2 cups of cooked rice & 1 packet of taco seasoning.

 

 

Mix in 1 can of black beans that have been drained & rinsed - and 1 can of corn.  Cook for about 5 more minutes, or until everything is warmed thoroughly.  Spoon into flour tortillas.

 

Roll up, & serve with your choice of toppings.  Cilantro & hot sauce are my personal favorites!

Simple Chicken Burritos

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Ingredients: 2-3 Chicken Breasts, cut into small chunks 1 large onion, diced 1 packet of taco seasoning 2 cups cooked white rice 1 (15oz) can black beans, drained & rinsed 1 (15oz) can corn, drained salt & pepper to taste (anything else that you think would be good!) Instructions: Saute the chicken breast chunks in a couple tablespoons of butter for 3-5  minutes on med-high heat.  Add in the onion, & season with salt & pepper.   Cook until the chicken is done.  Reduce the heat to med-low and stir in the  cooked rice & taco seasoning.  Mix in the rinsed black beans and the can of  corn.  Continue to cook until the mixture is heated thoroughly.  Spoon into  flour tortillas, & serve.

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Clean Out The Cupboards, Week 1 (Link-Up)

Welcome to the Clean Out the Cupboards Challenge, co-hosted by Me (Crystal) here at Mrs Happy Homemaker, Laura at Frugal Follies, Denise at Shopper Strategy, Robbie at Going Green Mama, and Rebecca Jean at Midnight Maniac.

Last week, I posted my goals for this challenge, as did all of my co-hosts.  My goals were to spend less than $100 a week for my family of 5, use up some of the more forgotten items in my pantry, & to teach my family that there is something to eat in the house when no one thinks that there is.

I have fared pretty decent this week.  I was able to cook from things I already had on hand all week.  My parents drove up from Georgia to visit, so we all went out to eat on Friday night (Thank you for the treat, Moma & Daddy!).  Other than that, everything we ate was food we already had on hand.

This week, I mainly focused on using things in my refrigerator and other perishable items.  I wanted to get all the items that could go bad out of the way first.  During this upcoming week, I will be putting more focus onto things in my pantry.  The Tuna Casserole with Rice Krispies was the one thing I made with just pantry items this week, and I will be making it again a couple times this month since I have several cans of tuna & boxed mac n' cheese in my pantry, and turns out - it was a really yummy way of using those ingredients.  Had I not signed up for this pantry challenge, I would have never tried that recipe out - and it definitely is a keeper.

I did go grocery shopping the other day for the next two weeks.  Although we have a decent pantry supply, our meat stockpile was nowhere as bountiful.  Luckily, the grocery store was having a lot of great meat sales.  Also, Super Doubles was this week!  I did end up getting some things that ended up being free with coupons - and honestly, free is just hard for me to resist!  But, I had set my goal at spending less than $100 per week on groceries for my family of 5 (including a baby), and I accomplished that.  Since I bought for 2 weeks & spent $133 - so about $66 for each week.  That total also includes pet food for my zoo (8 animals) & baby food/juice.  

I did not end up running to the store at the spur of the moment for anything, and that is a major plus.  I used what I had on hand, and just made one planned shopping trip.  All in all, I think I deserve a gold star.  :)


Have you been participating in the pantry challenge?  Leave me a comment about your experiences so far, and if you are a blogger, link up your post about the challenge below!

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Crispy Tuna Mac

Tuna & Rice Krispies?  Really?  

Yes, you read that right.  Tuna & Rice Krispies.  I know what you are thinking!  EW!  Correct?  That's what I thought too!  I mean, that doesn't exactly sound like an appetizing combination.

Somehow, it actually is though.  I'm doing the pantry challenge, & I was down to NO meat in my freezer.  I usually have a little stockpile in there, but not this time.  I used most of my freezer meat stockpile in December as my budget has been pretty tight lately.  So, I was looking through my pantry & noticed that I have quite a few cans of tuna that need to be used, not to mention boxed macaroni & cheese.  So, to google I went & found this recipe for Tuna Casserole. 

I was hesitant to make it, but decided all I could do was try it & see.  I am very glad I did.  It was really good!  Which was a pleasant surprise b/c I honestly expected it to go to the dogs.  Between the kids, husband, & myself - there was nothing left.  

Interested?  Just a tiny bit?  Well, here is all you need.

Very few ingredients making it a great 'Straight from the Pantry' recipe.

Make the macaroni & cheese according to the box directions.  Then stir in 1 can of drained tuna & 1 can of Cream of Chicken Soup.

In a small skillet, saute 2 tablespoons of butter with 1 cup of slightly crushed Rice Krispies for about 3-5 minutes to lightly toast the cereal.

Scoop the macaroni/tuna mixture into a casserole dish.  The original recipe did not call for cheese on top, nor did I include cheese in the ingredients photo, but I decided at this moment it needed some shredded cheddar on top!  Then top with the toasted Rice Krispies.

Bake at 400 degrees for about 15 minutes, or until the Rice Krispies are nicely browned.  

Don't be afraid.  Serve you up a helping.  It is actually pretty darn good.  I would make this even when I do have meat in my freezer!!

Crispy Tuna Mac

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Ingredients:

• 1 box macaroni and cheese
• 1 can light tuna, packed in water - drained
• 1 can cream of chicken soup
• 1 cup Rice Krispies
• 2 tablespoons butter
• Shredded Cheddar cheese to taste

Instructions:

Prepare macaroni and cheese according to directions on box.  When it is done, stir in the cream of chicken soup & can of drained tuna.  Slightly crush the Rice Krispies.  In a frying pan on low heat, saute Rice Krispies in butter for 3-5 minutes.  Pour macaroni and cheese mixture into casserole and spread evenly.  Sprinkle on shredded cheese & then top with Rice Krispies.  Bake on 400 degrees until cereal topping turns golden brown, about 15 minutes.

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Upside Down Pizza

I've said it before, & I'll say it again.  My husband really likes really loves is addicted to pizza in all forms. Pepperoni pizza, pizza pasta, pizza bread...you name it, & he'll eat it.  This upside down pizza is certainly not an exception. It is pretty easy to make, & I usually have everything on hand to make it - which is definitely a plus during the January Pantry Challenge.  Heck, that's a plus during any time of the year!  Plus, you can throw this together in no time.


In a large pan, saute 2 pounds of ground beef, & 1 large onion, a few tablespoons of minced garlic.  Season it with salt & pepper to taste.

While that is cooking, combine a 15oz can of tomato sauce, 6oz can of tomato paste, 1 tbsp of Italian seasoning, 1 tbsp garlic powder, & 1 tsp paprika.  

Add the sauce to the cooked beef mixture, & stir well.  Turn off the heat.

In a large bowl, whisk together 1 cup of milk, 2 eggs, 1 tbsp olive oil, 1 tbsp garlic salt, & 1 cup of flour for the crust.

Spray a 9x13 baking dish with cooking spray.  Sprinkle 1 pound of mozzarella cheese evenly across the bottom.

Spread the meat/sauce mixture on top of the cheese layer.

Pour the batter for the crust on now.

Sprinkle on some Parmesan Cheese...

Bake at 350 degrees for about 35 minutes.

Slice you up a piece of this, & flip it upside down onto your plate.  Eat up!!

Upside Down Pizza

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Ingredients:

For the pizza filling:

• 2 lbs ground beef
• 1 large onion, chopped
• 4-5 cloves garlic, minced
• 1 pound Mozzarella cheese, shredded
• salt & pepper to taste

For the pizza sauce:

• 1 (15oz) can tomato sauce
• 1 (6oz) can tomato paste
• 1 tbsp garlic salt
• 1 tbsp Italian seasoning
• 1 tsp paprika

For the pizza crust:

• 1 cup milk
• 2 eggs
• 1 tbsp olive oil
• 1 tbsp garlic salt
• 1 cup all purpose flour
• Parmesan cheese to taste

Instructions:

Preheat oven to 350 degrees.  Brown hamburger, onion, and garlic.  Drain well.  Add garlic salt and Italian seasoning.  Add combined pizza sauce.  stir well.  Spray a 9x13 inch pan with cooking spray.  Sprinkle mozzarella over bottom of it.  Spread meat mixture over the cheese.  In a large bowl - add eggs, milk, flour, oil, and garlic salt.  Pour over meat in pan.  Sprinkle Parmesan cheese over batter.  Bake 35 minutes.

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