What can I do with Cream of Wheat? I have had this box for a few years and yes, it’s time to throw it out. But remember, I’m thrifty. I don’t like to throw away food. How can I use this up when I really don’t like Cream of Wheat for breakfast? Cookies may be the answer!!!
When I need to find out how to use something up…I Google it! I found a few recipes for Farina Cookies. But, I wanted to make them a little more healthy and without so much flour. So I looked in my pantry and found oatmeal and flax meal. Score!!! I just knew I could make a good cookie with those two ingredients along with the farina.
But, can I make the cookies without flour. I started with a universal cookie type recipe. and substituted ground oatmeal for the flour. While I was mixing, I just knew it needed a little flour in the mix to make it work. So I added a little flour to the mix.
The verdict? They came out pretty darn good, if I do say so myself. Not overly sweet and a little grainy in texture due to the farina and ground oatmeal but a nice change of pace cookie.
So try them out and let me know what you think. Enjoy!
- 3/4 cup butter
- 3/4 cup dark brown sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cup ground oatmeal
- 1/4 cup flour
- 1 tsp baking powder
- 1/4 tst salt
- 1/2 cup farina
- 2 tbs ground flax
- 3/4 cup of powdered sugar-for rolling cookies
Cream butter, sugar, vanilla, and egg.
Add ground oatmeal, flour, baking powder, salt, farina (or cream of wheat) and flax meal.
Scoop with 1 tbs cookie scoop to form little balls.
Bake at 350°F for 15 minutes.
Dip in powdered sugar when still warm.
I love chicken!!! I love the price. I love chicken’s versatility as an ingredient. I love the leftovers I can have with a whole roasted chicken. There are so many different meals I can make from one little (or big) roasted chicken.
This week I purchased a whole chicken for about $.89/lb. It was reduced, so I needed to either cook it that day or throw it in the freezer. I decided to cook right away. Cooking quickly without heating up the kitchen was a must. Butterflied grilled chicken was the answer. It was fabulous and we ended up with leftover chicken breast. My family prefers roasted dark meat chicken. Needless to say, we had leftover chicken breast.
What to do with leftover chicken breast that is quick, easy and again, does not heat up the kitchen. BBQ Chicken Sandwiches!!!! Here’s what I did:
BBQ Chicken Sandwiches
- 4 cups of shredded, cooked chicken meat
- 1 to 1 1/2 cups barbecue sauce
- 1 small sliced onion
- 1 small sliced green pepper
- 4 hamburger buns or buns of your choice
Sauté the peppers and onions. Add the chicken and barbeque sauce and combine. Once heated through divide the mixture among the buns.
What do you make with leftover chicken? Please comment. I would love to hear your ideas!
Have you ever had a plan for dinner and then someone in you house, asks for something else? That is exactly what happened to us today.
I took out some ground beef with the idea of making a Beef and Ramen Noodle dish. This was a new dish I was going to try. Not one of my more adventurous eaters, my daughter asked for Spaghetti. Not feeling like spaghetti and tomato sauce, I suggested Beef Stroganoff. She immediately agreed to that…it’s one of her favorites.
But there was a problem. I have no sour cream in the house. Do I run out and buy some sour cream? Not make the stroganoff? Not really options I liked. I came up with an adaption to the recipe and made a very respectable, if not delicious version of Beef Stroganoff.
Instead of using sour cream, I made a Béchamel Sauce and just added more milk to get that “creamy” type consistency. It was delicious!!! So, the next time you are missing an ingredient, instead of running out to buy said ingredient, try to adapt the recipe. You just may find a lighter version and a better version. How about you? Have you adapted any recipes because of missing ingredients? And how did they come out?
Beef Stroganoff Linda Style
1 lb ground beef
1 small onion chopped
1/2 lb sliced mushrooms
3 garlic cloves, minced
1/2 tsp Adobo seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
Sauté ground beef with onion, mushrooms and seasonings until beef in no longer pink
1 1/2 tbs flour
Stir to coat beef and veggies. Cook for 1 minute
about 3/4 cup of milk
Cook until thickened and bubble
Serve with 1/2 lb of spaghetti or egg noodles. I like to also serve with green beans.