General Conference Food, etc

Room setup: 

Couches pushed together to make a big comfy couch

Folding table with paper, crayons, markers, pencils, pens

Free conference packet from www.ldsbookstore.com

Brown bags with pictures of leaders:

Inside bags: Snacks, coloring/activity pages from the conference packet, quarters, cards with bonus points.

When a speaker on the bag speaks:

1pt for listening and taking notes (or being reverent for littles), then at the end, the bag is open to reveal the inside.

Other ways to earn points:

-Be on time to conference - 2 pts

-Build a Lego temple - 4 pts

-Coloring page - 1 pt

-Rub mom's feet 😆 - 2 pts

Conference Store:

-Gatorade: 25 pts

-Cookie: 10 lts

-1 dollar: 25 pts

Food:

Saturday morning: Egg Muffins

https://www.awickedwhisk.com/breakfast-egg-muffins-2/

Saturday lunch: Hoagie sandwiches and chips

Saturday dinner: Make your own mini pizzas

Sunday breakfast: Sticky buns/monkey bread

Sunday lunch: Nephi Nachos

Sunday night: Mom's choice

Potato Pearl Chicken Corn Chowder

 8:05

LTE

Ingredients

1 large yellow onion chopped

4 cloves minced garlic 

1 teaspoon dried rosemary

1/2 teaspoon ground cayenne pepper

2.5 pounds boneless skinless chicken breasts or thighs

3 cans creamed corn

4 cups low-sodium chicken broth or vegetable broth plus additional to taste, if needed

1 1/2 cups instant potato pearls

1 teaspoon kosher salt

1/2teaspoon black pepper

2 cups milk, warmed in microwave for 1 minute

1/2- 1cup real bacon pieces

(Optional) 1 red bell pepper cored and finely chopped about 1½ cups

 (Optional) Chopped fresh green onion optional for serving

Directions:

Add onion, garlic, rosemary, cayenne, chicken, creamed corn and broth to your instapot. (Red pepper as well, if using.)

Set stew time for 15 for thawed chicken and 25 minutes for frozen chicken. (If frozen reduce broth by one cup.)

After cooking, let out pressure. 

Mix with electric beaters

Stir in potato pearls. Let sit for 5 minutes. Mix with beaters 

Add warmed milk. Mix with beaters.

Add salt, pepper and bacon and stir. 

Garnish with green onions

Adapted from 

By Well Plated - Easy Healthy Recipes

Mom's Soft Playdough

 1/4 cup oil

2 cups of very hot water

3 1/2 cups flour

1/2 cup salt

1 tablespoon alum

Mix all together

Mom's Zucchini Bread

 3 cups flour

1 Tbsp cinnamon

1 tsp salt

1 tsp baking soda

1/4 tsp baking powder

3 eggs beaten

1 cup sugar 

1 cup brown sugar

1 cup vegetable oil

1 tbsp vanillac

2 cups shredded zucchini

Bake at 325 degrees for one hour

Asian Salad

 

Asian Salad

Ingredients

40 oz. green cabbage

7.5 oz. butter

2 lbs ground beef

1.5 teaspoon salt

1.5 teaspoon onion powder

1/2 teaspoon ground black pepper

1.5 tablespoon white wine vinegar

3 garlic clove

¾ scallion, in slices

1.5 teaspoon chili flakes

1.5 tablespoon fresh ginger, finely chopped or grated

1.5 tablespoon sesame oil

Wasabi mayonnaise

24 tablespoons mayonnaise

3/4 tablespoon wasabi paste

 

Shred the cabbage finely using a sharp knife or a food processor.

Fry the cabbage in 2–3 ounces (60–90 g) butter in a large frying or wok pan on medium-high heat, but don't let the cabbage turn brown. It takes a while for the cabbage to soften.

Add spices and vinegar. Stir and fry for a couple of minutes more. Put the cabbage in a bowl.

Melt the rest of the butter in the same frying pan. Add garlic, chili flakes and ginger and sauté for a few minutes.

Add ground meat and brown until the meat is thoroughly cooked and most of the juices have evaporated. Lower the heat a little.

Add scallions and cabbage to the meat. Stir until everything is hot. Add salt and pepper to taste, and top with the sesame oil before serving.

Mix together the wasabi mayonnaise by starting with a small amount of wasabi and adding more until the flavor is just right. Serve the stir-fry warm with a dollop of wasabi mayonnaise on top.

Chocolate Cake Chocolate Frosting - Healthier options

Cake:

1 1/2 Cups finely ground Almond Flour
1/4 cup plus 2 Tbsp Cocoa Powder
2 1/4 tsp baking powder
1/2 tsp salt
1/3 cup almond milk
3 eggs
1/3 cup erythritol or sugar
1 1/2 tsp vanilla

Mix all together. Pour in an 8 inch round pan that is layered with parchment paper and greased.
Cook at 350 for 14 minutes

Frosting:
1/2 cup cocoa powder
8 oz cream cheese room temp
1/4 cup butter room temp
1 1/2 - 3 cups powdered erythritol or sugar
1 1/2 tsp vanilla
2-4 Tbsp almond milk

16oz frozen cauliflower, cooked
1 cup raw cashews, soaked
1.5 tsp onion powder
1.5 tsp garlic powder
1/4 cup nutritional yeast
salt and pepper to taste
chicken stock

In a high speed blender, combine all ingredients except chicken stock (do not add water cashews were soaked in).

Add enough chicken stock until desired thickness.  Depending on what I'm using it for, anywhere from 2 to 4 cups.

Nut free alfredo!

I have not found an acceptable alfredo replacement, but I was feeling adventurous today. Amounts are approximates, and I have not calculated macros yet.

While sauteing zoodles in butter flavored coconut oil (with lots of garlic), mash a very ripe avocado with 2t unsweetened sunflower butter. Stir in 1/4 cup of mayo. Taste and adjust as needed.
Remove zoodles (and meat, pictured is basil chicken sausage) from heat. Stir in sauce. Adjust seasonings and salt to taste.

Avocado- thickening, creaminess
Sunflower butter- umami, nutty flavor
Mayo- creaminess, tanginess, thins sauce a little

Ingredients

• 12 oz raw Cashews, organic, soaked overnight
• 1/2 cup Water, filtered
• 1 tsp Onion Powder
• 1 1/2 tsp Garlic Powder
• Salt and Pepper, to taste
• 2 Tbsp Ghee (Clarified Butter)
• 1 lb Raw Shrimp, wild caught
• 2 cloves Garlic, smashed and chopped
• 1/4 cup Parsley, chopped
• 4 Zucchini, medium size, spiral sliced
• Fettuccine (Cappello's), (Pasta Alternative) Buy your pasta from our friends at Cappello's

Process

1. Pour the organic cashews into a glass bowl, cover with filtered water, then covering the bowl with plastic wrap or a towel, and soak overnight in the fridge.
2. After the cashews have soaked overnight, drain the water from them. Place the soaked cashews in a high speed blender or food processor.
3. Add 1/2 cup of filtered water to the cashews, and blend until smooth. You can add more water if your cashews aren't blending enough, but less water will result in a thicker sauce.
4. Add the onion powder, garlic powder, and salt and pepper to the cashews, and blend again until smooth. At this point you can keep the seasoned cashew cream in the fridge until you are going to make the meal.
5. Using a spiral slicer, slice your zucchini into noodles, and place in a steamer basket in a pot on the stove to steam.
6. Heat the pot with the zucchini noodles over medium heat, and steam until they are slightly soft, about 10 minutes.
7. If your shrimp is not peeled and deveined, be sure to do that before cooking the shrimp.
8. Melt one tablespoon of ghee in a large pot over medium heat. Add the shrimp to the pot, along with the smashed garlic cloves, and saute until the shrimp is pink on either side.
9. Add the parsley to the pot, and continue to saute.
10. Once the shrimp is cooked through, turn the burner down to medium-low heat, and add the seasoned cashew cream to the pot, stirring to combine. Add the second tablespoon of ghee, and season with additional salt and black pepper if needed.
11. Add the steamed zucchini noodles to the sauce pot, and stir to combine the noodles with the sauce mixture. This will allow the noodles to cook a bit more, as well as add more water to the sauce which is why it is best to keep the sauce on the thicker side.
12. Turn the burner down to low heat, and simmer until serving.
13. Serve, and garnish with additional fresh parsley if desired.