Wow, what an incredibly crazy week this has been!!! I cooked like crazy last week and am so excited about all of the wonderful opportunities for creativity!! I made a pot roast in the crock pot using so many wonderful veggies (carrots, onion, mushrooms, garlic, and zucchini) and made cream cheesy bow tie noodles to go underneath!!! After most of the meat and noodles were devoured we were left with some veggies and the beef broth with some shredded beef so I got creative!!! I was having a lazy cooking day and baked potatoes in the microwave and opened a can of sweet peas. My kids love sweet peas!!! I put the baked potato in the bottom of the bowl and chopped it up. Then I put a spoonful of peas on top of the potato and ladled some of the beef broth pot roast leftovers in and called it steakhouse soup!!! What a great way to easily turn your leftovers into a masterpiece!!! My kids loved it...the baby had TWO bowls!!! Some time ago, the pot roast leftovers would have likely gone bad or been thrown away, but this time it was scraped clean and made two separate meals!!! I didn't get the best picture because my camera lens seems to be acting funny, but I hope you can see how yummy and full of nutrients the meals were!!!

I am so glad the kids loved it and ate all those nourishing veggies. Oh, and the best part....It was ALL Feingold approved!!! Can you say YUM?!?!?!
Ann's Pot Roast
A 4-5 lb pot roast
1/2 tsp sea salt
2-3 cloves pressed garlic (more or less depends on how much you like garlic)
1 zucchini
1 small bag of carrots
1/2 large or 1 whole small onion of your choosing
2 boxes Beef Broth (I used Whole Foods 365 brand lower sodium, but you should really use homemade if you can)
1/4 cup Heinz Distilled White Vinegar (this helps to shred the beef and does not leave any flavor)
-Add roast to crock pot and pour in both boxes of broth, sea salt, garlic and vinegar
-Cook on high until the beef is no longer pink
-While the beef is cooking peel and slice your carrots and slice or dice the rest of your veggies
-When the beef is no longer pink add all of the rest of your veggies to the pot and cook on low or high
(depending on how long you will be waiting) until the beef shreds by poking at it with a fork :)
*Optional*- When it was about done I took some of the juice and made a simple "gravy" with some flour and then added it back it so that it would thicken a little.
Ann's Cream Cheesy Bow Tie Pasta
1 box bowtie pasta
1/2 -1 box Philladelphia Cream Cheese
1/2 - 1 Stick of Butter
-Make the pasta according to the instructions on the box, drain and put back in the pot
-Put your butter and cream cheese in the hot noodles and stir until they are all melted
This is a very simple and yummy recipe that kind of gives a tart flavor similar to what you find in a stroganoff to your pot roast meal.
Serve the pot roast over the noodles and enjoy the compliments!!!
The next cooking experience last week was rendering lard!!! You see, I found out about the wonderful benefits of cooking with lard instead of using questionable vegetable oils through the
Weston A Price Foundation. It is a great resource for those of you that want to go beyond Feingold and on to the traditional foods of our grandparents. The lard had a bit of an odd smell (not bad, but I was just not used to it) and it took forever in the crockpot because I forgot to cut the pork fat into chunks. I told my father in law and he laughed so hard and told me I would be at it for a long time. I wasn't laughing at 4am...LOL (at least I am no, though) It was really cook to make this and I am glad to have found some great instructions from
The Homesick Texan. You can read her instructions on rendering lard
here. I only had about two pounds of fat and it didn't really do more than a couple cups of lard, but I don't really need much right now anyway. I used the crockpot on the low setting which of course is going to take more time than her recipe, but it was worth it to be able to do other things while the lard was cooking down. I was pleased with the results and immediately made some wonderful refried beans which the kids ate on for days!!! Beans and cheese burritos, anyone??? And, again, it was ALL Feingold approved!!!
Another wonderful treat was pumpkin ice cream!!! I made it Feingold approved, of course, and it was wonderful!!! The kids went crazy for it and I don't even have an ice cream machine!!! A friend shared a wonderful link on Facebook about it. You can check the other recipes like Hazelnit Mocha Fudge Swirl Ice Cream...
here. The recipe for the Feingold Approved Pumpkin Ice Cream was all mine, but now I will share it with you!!!
Ann's Pumpkin Ice Cream (Feingold Stage One Approved)
1/2 can or about 3/4 cup of pureed pumpkin
2 cups heavy whipping cream
1 can (14 oz) Sweetened Condensed Milk
1/2 tsp Cinnamon
1/2 tsp Nutmeg
-Whip heavy cream into stiff peaks and put aside. (Be careful not to whip too long or you will have butter. I made the mistake, but at least I had planned on making some butter anyway.)
-In separate bowl, mix pumpkin, sweetened condensed milk, cinnamon and nutmeg together until thouoroughly combined.
-Fold the cream into the pumpkin, spice and sweet milk mix.
-Pour it into a freezer safe container that can be airtight and stick in the freezer.
-It takes several hours to freeze so this might be a quick and easy recipe to make at night and freeze in the overnight.
-Voila, yummy, creamy ice cream!!!
I made some more wonderful Feingold friendly meals last week and am making more this week, but you will have to be left on the edge of your seats for now :) I hope this post gives you some ideas of things that you can do for your Feingold child or if you just want some new simple ideas for your menu!!!
"This will bring health to your body and nourishment to your bones."
- Proverbs 3:8