Blueberry Muffins

This recipe is adapted from BH&G. Easily turned dairy free. 

1 3/4 cups all purpose flour

1/3 heaping cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg, beaten

3/4 cup milk

1/4 cup canola oil

1 teaspoon vanilla extract

3/4 cup fresh or frozen blueberries

Preheat oven to 400 degrees. Grease 12 regular sized muffin cups. In a mixing bowl combine flour, sugar, baking powder, and salt. Add to it the egg, milk, oil, and vanilla - THEN mix everything using a whisk. Don't try to get all the lumps out. Very gently stir in the blueberries. This is a thick batter. Spoon batter into cups, no more than 2/3rds full. Bake for 18-20 minutes.

Poor Neglected Blog

Okay, I feel bad for not updating this like I used to! I feel so uncreative since my energy is spent on recreating my meals to be diary free not trying new recipes. I also have been a little distracted....

Sooo where did I leave off? Oh yes, February 3. *sigh* I think I've remembered most of this correctly.

Feb 3 -11

Tuesday: Red beans and rice

Wednesday: Grilled chicken sandwiches and steamed broccoli

Thursday: Chili and oyster crackers

Friday: leftovers

Saturday: Chicken nuggets and tater tots

Sunday and Monday: fend for yourself (aka, people were sick!)

Feb 12-18

Tuesday: Meatloaf, broccoli, and quick banquettes (I recommend leaving out the sugar! No need for it!)

Wednesday: Veggie pot pie with biscuit crust (I think I still need to post my current dairy free version of this!)

Thursday: Pasta with Scallops, Zucchini, and Tomatoes

Friday: fried rice with shrimp (yellow squash, peas, shrimp)

Saturday: pork bbq sandwiches and tater tots

Sunday: Leftovers

Monday: out to eat

Feb 19-23

Tuesday: fend for yourself night (sick house!)

Wednesday: Honey Dijon glazed grilled pork chops with grilled sweet potatoes and zucchini

Thursday: shredded chicken tacos (chicken cooked in crockpot with taco seasoning and diced tomatoes) with lettuce and shredded carrots. Steamed broccoli.

Friday: shrimp and garlic scampi over pasta with steamed green beans

Saturday: chicken nuggets and tater tots

Sunday: red beans and rice

Monday: chili and oyster crackers

Feb 26 - March 4

Tuesday: cilantro lime chicken tacos

Wednesday: meatloaf, 30 minute baguettes (leave out the sugar!), steamed green beans, and mashed potatoes

Thursday: leftover cilantro lime chicken tacos

Friday: easy baked tilapia with drop biscuits

Saturday: out to eat

Sunday: Grilled pork tenderloin over sweet potato hash

Monday: Mongolian beef and broccoli over rice

March 5-9

Tuesday: Spaghetti with meatballs

Wednesday: Baked chicken, steamed carrots, and fried potatoes

Thursday: Pancakes and bacon

Friday: Vegetable fried rice

Saturday: chicken nuggets and fries

Menu: Jan 27 - Feb 2

Sunday: chicken and dumplings with carrots and celery

Monday: shredded pork tacos with fried sweet potatoes

Tuesday: leftover chicken and dumplings

Wednesday: crockpot fried rice

Thursday: Cilantro lime chicken tacos

Friday: porcupine meatballs (recommend doubling the sauce if you want some for pouring over other foods), mashed potatoes, and steamed broccoli

Saturday: leftovers or out to eat (we did leftovers last Saturday, so maybe this Saturday can be our out to eat dinner for the month)

Meatloaf (dairy free)

I wanted a week night version of meatloaf that was dairy free. Only took two attempts to have one that is a new family favorite. This one is very moist thanks to the veggies. Best yet? My toddler LOVES this version!

1 lb ground beef
1 egg
1 cup of crushed saltine crackers (or bread crumbs, but most store bought have dairy)
1 small onion, finely diced
1 cup pureed vegetables (I've been cooking about 2 cups of frozen mixed veggies and pureeing that)
1/2 teaspoon salt

Mix together. Divide mixture into muffin tins. Top with your favorite sauce (we like a mixture of ketchup, mustard, and brown sugar).
Bake at 350* for 30 minutes.

Before topping and cooking.

Mmmm...all done! These mini meatloaves do freeze well and are conveniently already in individual portions. ;)

And if you're dairy free like me and don't have the time/energy/desire to make mashed potatoes from scratch, these are diary free and have the fewest extra ingredients for an instant potato. I do make the potatoes with Earth Balance "butter" and almond milk. Not as good or as natural as homemade, but homemade doesn't fall into my week night ability!

Menu: Jan 20-26

Sunday: steak, fried potatoes, and steamed broccoli
Monday: chicken pot pie
Tuesday: chili with oyster crackers
Wednesday: teriyaki chicken over rice
Thursday: meatloaf, mashed potatoes, and corn on the cob
Friday: chicken nuggets, tater tots, and zucchini
Saturday: leftovers or out to eat

Lunches: veggie pasta salad, hummus and pita bread, sandwiches

Snack: Playgroup granola bars made with coconut and dried cherries