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Blog Archives

No Bake Key Lime Pie in a Jar

Now that I have sufficient Mason Jars, I wanted to experiment with other uses besides breakfast foods. Our friends, Joanne and Chuck had us for a wonderful dinner and served this No Bake Key Lime Pie in a Jar. WOW! Below is her recipe. Warning – making it in the Mason jam jars shown is quite a large serving. I found those 1 cup jars locally and that would be just enough! Yeah, it is sweet…surprise!!!

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NO BAKE KEY LIME PIE IN A JAR

This recipe is super easy to whip up and makes around 4 small jar servings.  Here is what you need:

  • 1 package of graham crackers (or Emperador lime filled cookies)
  • 2 tbsp butter
  • 1 (8oz) package of cream cheese (softened)
  • 2/3 can condensed milk (around 7oz)
  • 1/2 cup plain or vanilla Greek yogurt
  • 1/3 cup key lime juice to taste – this is up to you! Some people like more tart, some people don’t. Just pour until you get it right!
  • whipped topping – the amount will depend on your jars.
  • limes to garnish
  • 4 small glass jars (depending on the size)

She added zest of a lime as well in order to punch up the flavour.

The first thing you want to do is crush up your Emperador or graham crackers and mix them with 2 tbsp of butter.  There are tons of ways to do this but I like putting my graham crackers in a large Ziploc bag and crushing with my hands, then pouring into a bowl to mix with the butter.  Once you have done that set it aside.  

For the pie filling combine your cream cheese, condensed milk, Greek yogurt and key lime juice in a stand mixer and mix on medium speed for about 5 minutes.  If you don’t have a stand mixer, whip vigorously with a whisk until you have a smooth, creamy texture.  If you find your filling isn’t as green as you like add in a drop or two of green gel coloring.  Once mixed, pop it into the fridge for about 10 minutes while you get your jars ready.

Now pour about 1/3 cup of crushed graham crackers into the bottom of your jar and lightly pack them down.  You don’t want it to be too hard, so make sure it is just enough to stay in place.

After that take your filling mixture out of the fridge and pour about 2/3 cup into your jar and sprinkle on some more graham crackers.  Now top it with some whipped topping and a slice of lime and serve!

 

 

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Overnight Refrigerator Oatmeal

Do you ever get tired of the same old breakfast? How many days a week can you eat granola, yogurt, bacon and eggs, bagels and cream cheese, toast and peanut butter? I desperately needed a change. PINTEREST…help!!! Overnight refrigerator oatmeal I had never heard of until this week. With Mason jars at hand (found here in Merida) I set out to try something different. Below are three variations… use your imagination to come up with others…

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Overnight Refrigerator Oatmeal

THE BASIC PROCEDURE

Step 1. Assemble these ingredients & supplies:

  • old fashioned rolled oats (not instant, quick, or steel-cut)
  • Greek yogurt (regular yogurt is thinner; if you use it, you’ll need to reduce the amount of milk
  • milk (I used coconut, but any kind will work)
  • chia seeds;
  • half pint (1 cup) mason jars,

Step 2. Add oats, milk, yogurt, and chia seeds to jar, along with desired sweeteners or flavors (see options below).

Step 3. Put a lid on the jar and shake to combine. I use white plastic jar lids sized to fit canning jars–they last longer than the metal tops and rims that come with the jars, and they are easier to screw on.

Step 4. Add fruit and stir gently until combined.

Step 5. Place in fridge overnight and up to 2 days; maybe longer depending on the type and ripeness of the fruit. The non-banana varieties have been good after 4 days for me.

VARIATIONS

Blueberry Maple Oatmeal

Ingredients

  • 1/4 cup uncooked old fashioned rolled oats
  • 1/3 cup skim milk
  • 1/4 cup low-fat Greek yogurt
  • 1-1/2 teaspoons dried chia seeds
  • 2 teaspoons maple syrup (more or less to taste)
  • 1/4 cup blueberries (or enough to fill jar)

Directions

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, and maple syrup. Put lid on jar and shake until well combined. Remove lid, add blueberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.

Banana Peanut Butter Oatmeal

 Ingredients

  • 1/4 cup uncooked old fashioned rolled oats
  • 1/3 cup skim milk
  • 1/4 cup low-fat Greek yogurt
  • 1-1/2 teaspoons dried chia seeds
  • 1 tablespoon peanut butter (may substitute PB2 powdered peanut butter)
  • 1 teaspoon honey, optional (or substitute any preferred sweetener)
  • 1/4 cup diced ripe banana, or enough to fill jar (approx. half of a small banana)

Directions

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, peanut butter (or PB2), and honey. Put lid on jar and shake until well combined. Remove lid, add bananas and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.

Raspberry Vanilla Oatmeal

Ingredients

  • 1/4 cup uncooked old fashioned rolled oats
  • 1/3 cup skim milk
  • 1/4 cup low-fat Greek yogurt
  • 1-1/2 teaspoons dried chia seeds
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon raspberry jam, preserves, or spread
  • 1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar

Directions

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, vanilla, and raspberry jam. Put lid on jar and shake until well combined. Remove lid, add raspberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or as long as 2-3 days. Eat chilled. 

FYI – I found a set of three  1 cup Mason Jars here for 149 pesos…

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Chilled Strawberry Soup

I have always remembered this soup from my adolescent years for some reason. I was looking for something different for dinner with friends in place of a salad. Too warm for regular hot soup and we happened to have a box of strawberries in the fridge. Pinterest showed me this wonderful and simple recipe!

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TIP – Whether it’s a salad or cold soup, I always freeze my bowls before serving time!

Chilled Strawberry Soup

Author: This Mess Is Ours         Prep time:  2 hours 15 mins

Total time:  2 hours 15 mins     Serves: 4 cups

This soup only takes about 15 minutes of time to prepare but be sure to let it chill for 2 hours before serving so that the flavors intensify.

Ingredients

  • 3 cups sliced fresh strawberries, preferably organic
  • 1 cup plain Greek yogurt
  • ½ cup white grape juice (or white wine)
  • 3 tablespoons raw honey (one tablespoon was sufficient)

 

To garnish

  • freshly ground black pepper
  • sliced fresh strawberries
  • 1 or 2 radishes, cut into thin shreds with a grater or mandoline
  • fresh mint

Instructions

  1. In a food processor or high powered blender process the 3 cups of sliced strawberries, Greek yogurt, white grape juice, and honey until smooth. Stopping periodically to scrape the sides. Cover and chill for 1½- 2 hours. Garnish with freshly ground pepper, sliced strawberries, shredded radishes, and bits of mint. Serve immediately. NB…dont skip the radishes, they were awesome!

 

Black Bean and Sweet Potato Chili with Quinoa

This recipe came to me via my friend’s blog “Learning Nutrition with Me“. The link is at the bottom of the page you are viewing.

Since you know we eat a lot of quinoa, and we had the beans and sweet potatoes, I decided to give it a try. It was great!!

As always, my changes are in red!

Black Bean, Sweet Potato, and Quinoa Chili with Smoked Chipotle (via LNWM)

Prep time:  10 mins  Cook time:  30 mins Serves: 4-6

Ingredients

  • 1 teaspoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced small
  • ½ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • pinch of nutmeg
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon Smoked Chipotle Tabasco sauce ( I just used regular Tabasco since I did not have the chipotle version)
  • salt, to taste
  • 1 can (15.5 oz) low-sodium tomato sauce
  • 2 cups cooked quinoa (this made it really thick, so adjust downwards)
  • 2 can black beans (15.5 oz), drained (I left the juice in there)
  • 4 cups low-sodium vegetable stock, plus more to thin if desired
  • 1 large sweet potato, peeled and diced into small cubes

Chipotle Creme:

  • 1 cup plain greek yogurt
  • 2 teaspoons Smoked Chipotle Tabasco sauce, plus more if desired
  • ½ teaspoon honey
  • ¼ teaspoon dijon mustard

Instructions

  1. Heat the olive oil in  a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes or until onions become translucent.
  2. Add the entire can of tomato sauce to the pot. Next add the black beans, vegetarian broth, all spices, and quinoa. Bring to a boil; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.
  3. Make the smoked chipotle yogurt  – combine tabasco sauce, honey, and dijon mustard in a medium bowl.
  4. Spoon chili into bowls and add yogurt sauce on top. Enjoy!