Sunday, October 23, 2011

Minestrone Soup

This is a low point Weight Watcher meal, can be easily frozen for storage, is super quick and easy, and is YUMMY!!!

  • 2 cans (14 1/2 oz each) chicken broth
  • 1 can (16 oz) stewed tomatoes, un-drained and coarsely chopped
  • 2 cups kidney beans (I used 2 cans)
  • 1 pkg (16 oz) frozen mixed veges
  • 1/4 cup shell macaroni, uncooked
  • 1 tsp garlic powder
  • 1 tsp dried basil leaves
Your soup will be more "soupy" than mine, I added a lot of extra shells then ended up adding extra broth and tomatoes to give it more liquid before freezing :)

  1. Pour tomatoes (and juice) into small food processor and chop (or chop by hand)
  2. Combine all ingredients in a large saucepan
  3. Bring to a boil on medium-high heat
  4. Reduce head to medium-low and let simmer for 20 minutes
I doubled the recipe, added extra noodles, added extra cans of broth and tomatoes, and then froze a TON of it for after the baby arrives. To freeze I used Ziploc brand freezer bags and then got all the air out before closing it and put that bag inside another freezer bag. 

Chocolate Champion Cereal Cookies

I got this recipe from The Sneaky Chef With a new baby on the way I thought it'd be smart to start freezing several different snack and food options for Kye to make my life a little easier while adjusting to having two kids! This recipe sneaks in spinach and blueberries and have less sugar and more whole grains than most kids breakfast cereals. Sounds like a winner to me!

Kye and I actually made them together and he and I BOTH licked the bowl! They were THAT good!!! Very similar to cocoa no bakes actually ;)

  • 1/2 cup rolled oats
  • 1/2 cup flour blend (I have never made the blend she recommends so I just used plain old flour)
  • 3 cups whole-grain cereal flakes, such as Wheaties or Total (I used Total)
  • 1/4 cup cocoa
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1/3 cup purple puree (you can see how to make it HERE, I have some pre-made and frozen)
  • 3/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 6 tablespoons unsalted butter, softened


  1. Preheat oven to 350 and line a baking sheet with parchment paper (I didn't have any parchment paper and they turned out fine)
  2. Place the oats in the blow of a food processor and process on high until oats are finely ground
  3. Add cereal flakes and pulse several times until flakes resemble crumbs
  4. Transfer processed oats and cereal to a large mixing bowl and whisk in the flour blend, cocoa, and baking soda (Kye LOVED to help whisk!)
  5. In another bowl, whisk together egg, purple puree, sugar, vanilla and cooled softened butter
  6. Add the dry ingredients to the wet and mix just until combined
  7. Drop single tablespoonfuls of batter onto the baking sheets, leaving about an inch between each cookie
  8. Flatten the cookies with the back of a fork that's been sprayed with oil to keep from sticking to the batter
  9. Bake 12-15 minutes, until lightly browned around the edges
  10. Remove from pan and let cool. Store in airtight container or freeze in sealed plastic bags
These were a big hit! Kye loved helping make them, we both enjoyed the batter, and he gobbled up his helping of the finished product. While I liked the batter, I didn't so much care for the actual cookie. But as long as he likes them that's what matters! I have them stored in the freezer ready and waiting for baby :)