Tag Archives: More with Less

Honey-Baked Chicken

Posted on by Erin

Last summer, during our cookbook tour of Nourishing Traditions, I made this recipe which was divine. This dish made me think of the country-cousin to that recipe–a little less refined, less fussy, and more humble. Still, it was delicious. It wasn’t divine, but it was delicious. And it was easy.

I made very few changes to the original recipe. I used grapeseed oil instead of margarine. It would also be delicious with coconut oil, butter, or plain ol’ olive oil.

My oven also tends to run a little hot, so I ended up cooking it for about an hour, a little shy of the recommended hour and 15 minutes. As you can see from the photo, it was beginning to burn.

We served ours up with some rice and steamed broccoli. All tummies at the table were well-pleased and you can bet we’ll be visiting this dish again in our house.

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Honey-Baked Chicken

Source: More with Less by Doris Janzen Longacre

Ingredients

  • 3 lbs organic chicken pieces
  • ⅓ cup grapeseed oil or other preferred fat
  • ⅓ cup honey
  • 2 Tbs prepared mustard
  • 1 tsp salt
  • 1 tsp curry powder

Method

For instructions, see page 180 in More with Less by Doris Janzen Longacre **

** While it’s technically legal to repost recipes, we don’t feel it’s ethical to post copyrighted recipes from the same source for weeks at a time. I’m providing the ingredient list to use in creating a shopping list. We here at the Plan to Eat blog apologize for any inconvenience. If you don’t already own the cookbook, and don’t wish to buy it, most libraries have a copy on their shelves. Thanks for your understanding

Pancake Mix (and Pancakes)

Posted on by Erin

Because of all my diet restrictions, breakfast is the one meal that our family simply can’t eat together. For this reason (and because he’s just an all-around great guy) breakfast here is the domain of my Sweetie Pie husband. During the week, he makes oatmeal. But on Saturday morning he cooks up something special (which keeps the kiddos from complaining about oatmeal the rest of the week).

Last weekend I woke up to him whipping up a batch of these guys. The kiddos pronounced them “Yum-o!” And the Sweetie Pie really likes having all the dry ingredients mixed up, which means fewer opportunities for mistakes when trying to follow a recipe at 7:00 on a Saturday morning.

He likes to use our fresh-ground, whole wheat flour and so he used that instead of white flour. I’m sure they would have been “fluffier” with white flour, but our family usually goes for “hearty” over “fluffy”. He also mixed in some apples and raisins and cinnamon into the batter. “You could mix in just about anything!” he says.

For the future, I recommended we leave out the powdered milk and simply use milk instead of water when mixing up the batter. I just don’t trust ingredients that no longer resemble what they once were. Although, if you’re taking this mix camping or to a mission field in darkest Peru then by all means use the powdered milk.

Plan to Eat users, click on the recipe title to import it into your account.

Pancake Mix (and Pancakes)

Source: More with Less by Doris Janzen Longacre

Ingredients

  • MIX
  • 6 cups flour
  • 1 Tbs salt
  • 6 Tbs baking powder
  • 6 Tbs sugar
  • 2 cups powdered milk
  • BATTER
  • 1 egg, beaten
  • 1 cup water
  • 2 Tbs oil
  • 1½ cups pancake mix

Method

For instructions, see page 73 in More with Less by Doris Janzen Longacre **

** While it’s technically legal to repost recipes, we don’t feel it’s ethical to post copyrighted recipes from the same source for weeks at a time. I’m providing the ingredient list to use in creating a shopping list. We here at the Plan to Eat blog apologize for any inconvenience. If you don’t already own the cookbook, and don’t wish to buy it, most libraries have a copy on their shelves. Thanks for your understanding


 

Lasagna Roll-ups

Posted on by Erin

One of the first dinners I ever made for the Sweetie Pie, before we were even married, was a vegetarian lasagna. It was stuffed with zucchini and spinach and lots and lots of cheese. I no longer get to partake in the gluten-y, cheese-y yummy-ness (thanks, chronic illness!), but the rest of my family still loves a good veggie lasagna. So when I saw this twist on the traditional lasagna, I knew we had to try it.

Sure enough, it was quite a crowd pleaser. The only thing I had to buy was the lasagna noodles and some cheese, which made it budget friendly to boot. I typically use frozen spinach in my lasagna, but here I used fresh collard greens (Don’t look at me like that. I’m a southern girl! They were on sale!) The Sweetie Pie commented that he really liked the use of fresh greens and asked if we could have it that way again.

My only issues with this recipe were with the quantities of ingredients. I felt they were way off. I was trying to double the recipe and ended up roughly doubling the amount of noodles, tripling the cheese (but not the greens), and doubling the tomato sauce (but not the onions or cheese). The recipe below reflects my best guess as to what quantities I ended up using. My best advice: buy more than needed, hold the quantities loosely, and use your intuition.

Plan to Eat users, click on the recipe title below to import the recipe into your account.

Lasagna Roll-Ups

Source: More with Less by Doris Janzen Longacre (adapted)

Ingredients

  • 1 16 oz. box lasagna noodles
  • 2 bunches organic spinach, chard or other greens, finely chopped
  • 6 Tbs grated Parmesan
  • 3 cups cottage cheese or ricotta cheese
  • 3⁄4 tsp nutmeg
  • 1 cup onion, sliced
  • 2 cups shredded cheese
  • 8 cups tomato sauce
  • 4 cloves garlic, minced
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp marjoram

Method

For instructions, see page 119 in More with Less by Doris Janzen Longacre **

** While it’s technically legal to repost recipes, we don’t feel it’s ethical to post copyrighted recipes from the same source for weeks at a time. I’m providing the ingredient list to use in creating a shopping list. We here at the Plan to Eat blog apologize for any inconvenience. If you don’t already own the cookbook, and don’t wish to buy it, most libraries have a copy on their shelves. Thanks for your understanding.

Green Bean Salad

Posted on by Erin

I really thought this dish would be a big winner with the hungry masses at the dinner table. They like every ingredient in it–green beans? Check. Hard-boiled eggs? Double check. Pickles? Check. So I was really surprised when we had to bribe them with dessert to finish their veggies.

The Sweetie Pie enjoyed his serving, and finished the Pickle’s serving (who decided that having dessert wasn’t worth the price of eating his beans). I’ve come to rely on my nose to “taste” these recipes for me, since my diet restrictions don’t allow me to eat eggs or mayo. My olfactory senses gave it a thumbs up, so I’m not sure what went wrong. But I present it here as a dish that pleased the adults at the table, if not the kiddos.

I came up a little short on mayo and substituted some plain yogurt. It worked great. I don’t think I’d go so far as to substitute all the mayo with yogurt, but if you’re wanting to cut calories, you could get away with swapping out part of it.

I also used my french cut green beans here, since I still had a bag in the freezer. They worked out nicely.

And I chose to use rice vinegar, since the recipe doesn’t specify which vinegar to use. I thought the little bit of sweetness would be a nice addition.

Plan to Eat users, click on the recipe title to import the ingredient list into your account.

Green Bean Salad

Source: More with Less by Doris Janzen Longacre (adapted)

Ingredients

  • 3 cups cooked green beans, cut into 1″ pieces
  • 4 hard-boiled eggs, chopped
  • 1 medium organic onion, diced
  • 1 large dill pickle, chopped
  • 2 Tbs vinegar
  • 1 tsp salt
  • 2⁄3 cup mayonnaise

Method

For instructions, see page 254 in More with Less by Doris Janzen Longacre **

** While it’s technically legal to repost recipes, we don’t feel it’s ethical to post copyrighted recipes from the same source for weeks at a time. I’m providing the ingredient list to use in creating a shopping list. We here at the Plan to Eat blog apologize for any inconvenience. If you don’t already own the cookbook, and don’t wish to buy it, most libraries have a copy on their shelves. Thanks for your understanding.

Baked Lentils with Cheese

Posted on by Erin

This dish was a tasty little surprise. I didn’t expect much from a dish of baked lentils, but this recipe actually packs a ton of flavor into those little legumes. I had a friend over while I was making dinner and she commented that she never learned to like lentils.

“They taste like…….”

“Dirt?” I suggested.

“Yes!”

These lentils did not taste like dirt.

One thing I truly love about More with Less is that the way a meal is prepared is just as simple as the ingredients and the dish itself. I love that everything is mixed and cooked right in the baking dish. After making this dish I had 3 things to wash–a wooden spoon, a cutting board, and a knife. No mixing bowls or pots or pans.

The kiddos really like the cheese addition. I can’t have dairy so I left cheese off of part of the dish and topped mine with Daiya cheddar cheese shreds.

The only ingredient change I made was reducing the salt from 2 teaspoons to 1 teaspoon, using one onion instead of two, and I used a red pepper instead of a green pepper because that’s what was in the veggie drawer. The recipe ingredients below list the ingredients according to how I make the recipe. Feel free to make your own changes (I try to remember to note the changes I make in the comments section of the recipe).

Plan to Eat users, click on the recipe title to import the ingredient list into your account.

Baked Lentils with Cheese

Source: More with Less by Doris Janzen Longacre (adapted)

Ingredients

  • 1 3⁄4 cup lentils, rinsed
  • 2 cups water
  • 1 whole bay leaf
  • 1 tsp salt
  • 1⁄4 tsp pepper
  • 1⁄8 tsp each marjoram, sage, thyme
  • 1 large organic onion, chopped
  • 2 cloves garlic, minced
  • 2 cups canned tomatoes
  • 2 large carrots, sliced 1/8″ thick
  • 1⁄2 cup thinly sliced celery
  • 1 bell pepper, chopped
  • 2 Tbs chopped parsley
  • 3 cups shredded cheddar cheese

Method

For instructions, see page 106 in More with Less by Doris Janzen Longacre **

** While it’s technically legal to repost recipes, we don’t feel it’s ethical to post copyrighted recipes from the same source for weeks at a time. I’m providing the ingredient list to use in creating a shopping list. We here at the Plan to Eat blog apologize for any inconvenience. If you don’t already own the cookbook, and don’t wish to buy it, most libraries have a copy on their shelves. Thanks for your understanding.