Posted in Dessert

Tasty Treats: Frozen Cappuccino Bars

Posted on by Northerly Nosh

Frozen Cappuccino Bars

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Prep Time: 20 min.
Total Time: 3 hrs 20 min.
12-15 Servings

1 (13 ounce) boxes whole graham crackers ( may not use all)
16 ounces cream cheese, softened
3 1/2 cups cold milk
3 (3 1/2 ounce) packages instant chocolate pudding mix
1 tablespoon instant coffee
1/4 teaspoon ground cinnamon
8 ounces whipped topping, thawed
chocolate sprinkles or grated semisweet chocolate bars

Prep Day: Arrange graham crackers in the bottom of a 13 x 9 pan, breaking crackers to fit if necessary. Beat cream cheese in a large bowl with an electric mixer on low speed until smooth. Beat in 1 cup of the milk.mAdd remaining milk, pudding mixes, instant coffee and cinnamon. Beat 1 to 2 minutes or until well blended (mixture will be thick). Gently stir in 2 cups of whipped topping. Spread 1/2 of the pudding mixture over the crackers in pan. Arrange more crackers over the pudding or cover the pudding with crushed graham crackers. Top with remaining pudding mixture. Cover with remaining whipped topping. Sprinkle with grated chocolate or sprinkles.
Freeze 3 hours or overnight.

Serve Day: Let sit out of freezer for 20-30 minutes before serving.

Posted in Tips and Tricks

Tips and Tricks: Freezer 101

Posted on by Northerly Nosh

Everything you need to know…

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These simple dos and don’ts will help you keep your freezer full of dinner options.

Freezing DO’s

DO label items before adding them to your freezer. Include a description, the serving size and the date.

DO keep a list of what is in your freezer and the dates things were added. Cross things off as you remove them.

DO store similar foods together – staples on one shelf, casseroles and prepared food on another.

DO freeze foods in individual portions. You can thaw only what you need and your thawing time is shortened.

Freezing DON’TS

DON’T choose containers that are too large for the food. Squeeze excess air from freezer bags before sealing.

DON’T fill your freezer with baking dishes. Line dishes with foil before assembling a casserole, wrap and freeze the finished casserole and then lift from dish and store in a resealable freezer-weight plastic bag.

DON’T fill containers of soups, stews and sauces to the very brim. Leave 1 inch of space to allow for expansion during freezing.

Posted in - Poultry, Healthy Eating

Healthy Eating: Diabetic Friendly Freezer Recipe

Posted on by Northerly Nosh

When you have diabetes it’s important to eat right and having healthy homemade choices in the freezer makes it easy to make those healthy choices.

Turkey Vegetable Bake

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Make 6 servings

2 cups sliced fresh mushrooms
3/4 cup chopped red or yellow sweet pepper
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons butter or margarine
1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
2 cups fat-free milk
1 10 ounce package frozen chopped spinach, thawed and well drained
2 cups cooked brown rice
2 cups chopped cooked turkey or chicken
1/2 cup finely shredded Parmesan cheese (2 ounces)

Prep Day: In a 12-inch skillet cook and stir mushrooms, sweet pepper, onion, and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, turkey, and 1/4 cup of the Parmesan cheese. Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Cover baking dish with plastic wrap and then foil. Label and freeze for up to 3 months.

Serve Day: Thaw in the refrigerator for 1 to 2 days or until completely thawed. Bake, covered, in a 350 degree oven for 30 – 40 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving.

Nutrition Facts Per Serving:
Servings Per Recipe: 6
Calories: 297
Protein(gm): 24
Carbohydrate(gm): 28
Fat, total(gm): 10
Cholesterol(mg): 53
Saturated fat(gm): 5
Dietary Fiber, total(gm): 3
Vitamin A(IU): 8017
Vitamin C(mg): 35
Sodium(mg): 602
Calcium(DV %): 263
Iron(DV %): 2
Diabetic Exchanges
Milk(d.e): 1
Vegetables(d.e): 1
Starch(d.e): 1
Lean Meat(d.e): 2
Fat(d.e): 1