Power Bars

This is a great recipe for power bars that are edible, nutritious and taste really good (I promise, they DO NOT taste like cardboard--I can barely choke down a real store-bought power bar).

POWER BARS

1 c. oats
1/2 c. sesame seeds
1 1/2 c. dried apricots, chopped
1 1/2 c. craisins
1 c. flaked coconut
1 c. chopped almonds
1/2 c. nonfat powdered milk
1/2 c. toasted wheat germ
1/4 c. brown sugar
1/4 c. honey
1/4 c. apple sauce
2 T. butter
1 1/4 c. peanut butter (chunky)
1 t. vanilla
1 package chocolate chips (or less/omit if you want healthier)

*toast oats, sesame seeds and wheat germ (I heat a dry frying pan and stir everything in it until lightly browned, or you can put it all on a cookie sheet in a 300 over for 15 minutes or so). Combine all ingredients through the wheat germ in a large bowl. Mix the brown sugar through the peanut butter in a sauce pan, heat to a rolling boil (stirring often), add vanilla and then pour liquid mixture over dry ingredients. Mixed until well combined, then spread on a cookie sheet. Cover your hand with waxed paper and press the mixture out until it is the thickness you want (I usually leave a 3" strip bare on the end of the pan so the bars can be a bit thicker). Sprinkle chocolate chips on top, put in a 300 oven for 15 minutes or so until the chocolate chips are spreadable. Spread the chocolate evenly over the bars, then chill until solid. Cut the bars into granola bar size, wrap individually with foil, then throw in a freezer bag and freeze. They take only 5 minutes or so to thaw so it is the perfect snack to grab on the go. Enjoy!!!

Creamy Chicken Noodle Soup

It's starting to get cold here. But I can't complain--we had such a nice fall that I hope I'm ready for the winter hibernation to begin. Here is our favorite chicken noodle soup recipe-it's delicious! (and it makes a ton, so you can feed an army or freeze some for later)

Creamy Chicken Noodle Soup
5 small chicken breasts
12 cups water
12 bouillon cubes
1 large onion, chopped
8 stalks celery
3 cups sliced carrots
1/2 cup butter (I use 1/4 and it's still really creamy)
1/2 cup flour
1 can cream of chicken soup
4 cups milk
1/2 t. garlic salt
1 t. onion powder
1/2 t. pepper
1 t. parsley
3/4 to 1 bag (16 oz.) noodles

Combine chicken, water, bouillon cubes, onion, celery and carrots. Simmer for 30 minutes. Remove chicken and chop, then return to mixture. Add noodles and boil until al dente. In a sauce pan melt butter, and add flour to make a paste. Add a little water to paste then slowly add paste into chicken and vegetables stirring constantly. Add cream of chicken soup and milk. After thickened add seasonings.

What's for dinner?

Per Angie's request, here is the recipe from Ty's birthday dinner. It is so quick and easy and delicious, too. It is a family recipe from my Grandma who lives in Hawaii. Enjoy!

Grandma Holokahi's Sweet and Sour Chicken with Pineapple
5 lbs. chicken thighs (remove skin and chop in half)
1/2 c. soy sauce
1/2 c. brown sugar
1/3 c. apple-cider vinegar
5 cloves garlic, minced
1 large can of pineapple chunks

Combine all ingredients (add juice from the pineapple but reserve the pineapple chunks for later) and simmer in pot for 45 min. to 1 hr. Remove chicken from sauce. Mix 1 heaping Tablespoon cornstarch with water and add to sauce. Let it boil until thickened. Add chicken and pineapple chunks to the sauce and serve over rice.