Recipe: Orange Glazed Almond Poppy Seed Bread (nut-free)

almond poppy seed bread
Looking for a perfect, melt-in-your-mouth almond poppy seed bread sweetened with an orange glaze? This Orange Glazed Almond Poppy Seed bread is cake-like and smooth, with a crunchy orange topping. The nut-free quick bread looks fancy but comes together easily. It’s also freezer-friendly and can be made dairy-free!

My best friend’s mother is an extraordinary baker. So good, in fact, that we were delighted to get mini loaves of her Orange Glazed Almond Poppy Seed bread as birthday gifts. The bread looked and tasted so amazing that I assumed I would never be able to recreate it in my kitchen – and for years, as an adult, I was too intimidated to ask for the recipe.

The original recipe was recorded in an old church cookbook. She was kind enough to share it with me – and after a few adaptations, my family adores it just as much as I did when I was younger. It’s now a recipe I enjoy preparing in mini-loaves to give as gifts or donate to bake sales!

Try it in your kitchen – and see if you’re just as hooked on it as we are!

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$2.00/1 Jennie O Ground Turkey coupon + Deals and Recipe

meatloafMeijer has Jennie-O Ground Turkey on sale for 20% off this week. There is also a $2.00/1 coupon for the larger packs of 85% lean ground turkey, which makes it a very good price. My husband’s favorite dinner is meatloaf. Here is the recipe I make:

Gluten Free Glazed Meatloaf Recipe

Recipe notes:

  • It’s easy to substitute Rice Chex in place of the gluten-free crackers (and less expensive)! Put Rice Chex in a plastic zipper bag and roll with a rolling pin until crumb-like. I also use regular mustard instead of Dijon mustard and Italian Seasoning instead of sage.
  • Double the recipe to make 2 loaves and freeze one for later or save the extra 1 1/2 pounds of ground turkey for tacos or hamburgers. You could also bake mini meatloaves in muffin tins or mini loaf pans and freeze them for single-serve meals.
  • If you choose to buy the 16-20 ounce packages of ground turkey, just use a little bit less of each ingredient since the recipe calls for 1 1/2 lbs.

At MEIJER:

$7.19 Jennie O 85% Lean Ground Turkey, 3 lb
-$2.00/1 Jennie O Ground Turkey printable coupon (zip 30303)
$5.19 after coupon

$3.74 Jennie O 93% Lean Ground Turkey, 1 lb
-$1.00/2 Jennie O Ground Turkey mPerks digital coupon
$3.25 each when you buy 2 with coupon

$2.50 Chex Cereal
-$1.00/2 Chex Cereal printable coupon or (from 3-16 SS)
$2.00 each when you buy 2 with coupon

At KROGER:

$1.99 Heinz Ketchup, 38 oz
-$0.50/1 Heinz printable coupon or $0.50/1 Kroger digital coupon (limit 5, 1 use)
$0.99-$1.49 after coupon
Shopmium Offer: Get $1 back when you buy 1 Heinz Ketchup, exp 4-25 (limit 1 use)
FREE -$0.49 after coupon and rebate

$1.49 French’s Mustard, 12-14 oz
-$0.30/1 French’s Mustard coupon (from 3-23 SS or printable)
$0.89 after coupon

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Recipe: Blueberry Muffins (lowfat + egg-free)

blueberry muffins

Lowfat Blueberry Muffins

In our family, we’re usually looking for recipes that are allergen-free and lower in fat. This simple blueberry muffin recipe combines blueberries with pantry ingredients I always have on hand. Bake ahead and freeze for an easy breakfast treat!

Ingredients

1 ½ cups flour
½ cup sugar
1 teaspoon salt
1-2 teaspoons cinnamon
2 teaspoons baking powder
¾ cup milk (dairy, soy, almond, or rice)
¼ cup canola oil (or other oil)
1 cup blueberries, fresh or frozen

Use a medium cookie scoop for mess-free batter distribution!

Instructions

  1. Heat oven to 400ºF. Prepare muffin pan with non-stick spray or cupcake liners.
  2. Mix dry ingredients in a large bowl (flour, sugar, salt, cinnamon and baking powder). Add milk and oil. Stir until blended.
  3. Carefully fold in washed blueberries (you can use frozen berries; don’t thaw them first).
  4. Divide batter into 10-12 muffin tins.
  5. Optional crumb topping: if desired, combine ¼ cup sugar, 2 tablespoons + 2 teaspoons flour, 1 tablespoon cold butter and 1 teaspoon cinnamon. Mix together with a fork until crumbly and sprinkle over muffin batter before baking.
  6. Bake 22-28 minutes. Makes 10-12 blueberry muffins.

to save this recipe to your Pinterest account for future use!

Looking for a great full fat recipe instead? Try these To Die for Blueberry Muffins.

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Recipe: Better than Olive Garden Breadsticks Recipe

olive garden breadsticks recipe

I have always adored the breadsticks at Olive Garden – and with the help of my trusty bread machine, I’ve learned to make them quickly with just a few ingredients. There’s not a person in the family that doesn’t gobble them up – we especially love them with Chicken MarsalaLemon Pasta with Chicken or spaghetti (and we look for any possible excuse to make them). If there are leftovers, I cut them in half lengthwise and the kids eat “breadstick sandwiches” for lunch the next day (just like mini sub sandwiches).

My husband always insisted they were “better than Olive Garden breadsticks” and I thought he was being nice. But in the last year or two, I think he might be right – there’s just something about these when they’re homemade, soft and fresh from the oven that beats the restaurant variety. Try it for yourself and see!

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Recipe: Lemon Pasta with Chicken

lemonpasta

There’s something light and fun about lemon pasta, yet still remarkably comforting. The white wine in this dish gives it a depth that mimics restaurant quality. Serve with Better than Olive Garden Breadsticks and salad for an amazing meal that won’t weigh you down! Best of all, you’re likely to have most of these ingredients waiting in your pantry!

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Recipe: Sticky Lemon Quick Bread

lemon bread


Sticky Lemon Quick Bread

This bread is tart, sweet, and very lemony – and one of my very favorite quick bread recipes! In spite of the rich taste, it’s lower in fat and can easily be made dairy-free. The glaze makes the recipe, so don’t forget it. This lemon quick bread freezes very well (and tastes even better chilled!), so I always double the recipe. Makes one 9×5″ loaf.

Ingredients

  • 3/4 cup dairy, soy or rice milk
  • 2 teaspoons apple cider vinegar
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/4 cup plus 2 tablespoons canola oil
  • 2 eggs
  • zest from 2 lemons
Glaze
  • juice from 2 lemons
  • 3 tablespoons granulated sugar

Instructions

  1. Preheat oven to 350° F. In a medium bowl add vinegar to milk and stir well to “sour” the milk; set aside. Mix dry ingredients in a large bowl and whisk well to combine. Add oil, eggs, and lemon zest to the sour milk. Whisk well until thoroughly combined. Add wet ingredients to dry with a few swift strokes of a spoon just until blended.
  2. Pour batter into a 9×5″ loaf pan sprayed with nonstick cooking spray. Bake for about 1 hour or until done (test by inserting a toothpick in the center of the loaf – bread it done if it comes out clean).
  3. While bread bakes, juice the lemons and stir glaze ingredients together until sugar dissolves.
  4. After baking, while bread is still hot, loosen the loaves from the edge of the pan, and prick bread carefully all over with a skewer or toothpick (this part is fun for kids to do!). Pour lemon glaze over bread, and cool in pan on rack.

Lemon Bread NOTES

I make my bread with soymilk and substitute 4 egg whites in place of eggs – the taste and texture is still perfect.

If you have buttermilk to use, replace the milk and vinegar with equal amounts of buttermilk.

I wash the outside of the lemons very well, then use a microplane grater to zest them. If you don’t have one, a fine cheese grater (used gently) should do the trick. Remember to avoid the bitter white pith and only zest the yellow skin lightly.

To freeze, wrap loaf well in plastic wrap (or wrap slices individually for small treats), then seal inside a freezer bag. Use within 3 months. I think this lemon bread tastes best slightly frozen or chilled!

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Simple Recipes for Bone-In Chicken Pieces

 

bone in chicken recipes

Do you ever wonder WHY you’d want to buy 10 pounds of chicken at a time? Yes, buying in bulk often has benefits – and a lower price is only one of them! Preparing meals in bulk ALSO has benefits (and I can’t recommend it highly enough, especially if the dinner hour in your house is as crazy as it is in mine)!

You’ll sometimes find chicken leg quarters or drumsticks on sale for less than $0.50 per pound – and that’s a great time to stock up and freeze.

Wondering what to do with all of that chicken? Then here are some easy bone-in chicken recipes to get you started! (I especially looked for recipes with common ingredients you’re likely to have in your pantry!)

Simple Recipes for Bone-In Chicken Pieces: Leg Quarters, Drumsticks, Thighs, etc.

April’s Chicken Marinade from 30 Day Gourmet (freezer-friendly)
A mix of soy, honey, oil, ginger, dry mustard & garlic

Basic Brine for Moist Grilled Chicken
Soak a whole bird or pieces in this mixture of sugar, salt and water – and you’ll be amazed!

Black Dog Marinade from 30 Day Gourmet (freezer-friendly)
A marinade of soy, lemon, vinegar & garlic – to freeze with the chicken & enjoy later!

Berry Delicious Barbecue from Taste of Home
Amazing what condensed tomato soup, cranberry sauce & onion soup mix can do!

Chicken Spaetzle (Dumpling) Soup (easily substitute rice or noodles)
Use skinned bone-in chicken in soups for great flavor and health benefits!

Chicken Taco Rice from 30 Day Gourmet (freezer-friendly)
Use cooked, shredded chicken to create a taco filling perfect for nachos, tacos or salad topping! Use this ice cube trick to create single-serving portions!

Creamy Paprika Chicken from 30 Day Gourmet (freezer-friendly)
Skinned chicken pieces coated in a sauce of chicken broth, paprika & sour cream. Prep and freeze, then slow cook later. Great served over noodles!

Moist Lemon Chicken from Taste of Home
Mild lemon zing that keeps the chicken tender.

Simple Coq au Vin from A Busy Mom’s Slow Cooker Adventures (slow cooker)
Brown chicken, then transfer to a slow cooker and let it cook for 8-10 hours for an elegant meal.

Slow Cooked Lemon Chicken from Taste of Home (slow cooker)
Brown chicken in a skillet, then let the crockpot do the rest – with garlic, lemon and oregano.

Tropical Island Chicken from Taste of Home
A marinade of soy, canola, garlic, ginger, and more!

Italian Chicken Bake from Stacey

  • 3 chicken leg quarters
  • 3 medium baking potatoes, diced
  • 1 c. baby carrots
  • 1 c. Lite Italian dressing (more or less to your taste)
  • 1/4 c. grated Parmesan
  • 1/4 t. black pepper

Arrange chicken, potatoes, & carrots in a sprayed 9×13″ baking dish. Pour dressing over the top. Sprinkle with cheese and pepper. Bake at 400 degrees for 40-50 minutes or until chicken is cooked through.

Do you have a bone-in chicken favorite? Be sure to comment and share your recipe!

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Recipe: Italian Dressing Seasoning Mix (and Easy Italian Pasta Salad)

Not all that long ago, I relied on a dry Italian dressing mix from an envelope for my basic pasta salad. I bought store brand, of course, but it still seemed expensive. I was thrilled to realize that a very similar recipe could be mixed at home – from herbs and seasonings I always have in my pantry. Not only does it save me a trip to the store, but it saves me money!

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