super smoothies September 7, 2009

Ahhh, with hundred degree afternoons and lots of humidity, what better way to cool off than with a smoothie?  Here are some of my favorite toddler-tested smoothies from this summer, and as long as the heat holds strong I’m thinking they make a great afternoon snack as well.

Easy Watermelon Icee (3 servings)

At 45 calories per serving this one is a dieter’s delight

3 cups seedless watermelon

1 cup ice

blend until desired icee consistency

 

Strawberry Carrot Smoothie: (4 servings

thick and creamy, you would never know you are getting your veggies, vitamin A, and vitamin C in this great-tasting smoothie with only 107 calories.

1 cup frozen strawberries

1 banana

1 cup chopped or baby carrots

1 cup yogurt

1 tbsp honey

 

Chocolate Peanut Butter Smoothie (4 servings)

This recipe doesn’t qualify as low-calorie, but it will fill you up in a hurry after a workout, long day at school, or a hectic day running errands. It also packs a powerful punch when it comes to antioxidants and protein, which makes it a great post-workout snack.  Add splenda if it’s not sweet enough for you; more chocolate powder if the slight green hue from the spinach is too much for you.

1 cup yogurt

1/2 cup milk

1/4 cup skim milk powder (or whey protein if you really want to up the protein content)

1/4 tsp vanilla

2 tbsps cocoa powder

1 tbsp evaporated cane juice

2 tbsps peanut butter

1 cup spinach

1 banana

 1 cup ice

 

new mommy granola April 26, 2009

 

New moms don’t have much extra time, but they need lots of nutrition for babycare, selfcare, and for some, lactation.  The 1200mg of omega 3 fats in this recipe can help ward off the baby blues, and by meeting 11% of the daily requirements for iron it can help prevent low energy due to iron deficiency during this important time.  Because it is high in healthy fats it does have a lot of calories, so it is important to keep the portions small – especially if you are not exercising or breastfeeding.  This makes a LOT of granola, 40 servings in fact, so be sure to save your extra oatmeal containers or tupperware to hold the extra! 

 

2 ½ lb old-fashioned rolled oats

2 cups wheat germ

2 ½ cups coconut flakes

1 cup King Arthur whole-grain white wheat flour

1 ½ cups walnut pieces

1 Tbsp salt

1 cups evaporated cane juice

1 cup raisins

2/3 cup dried cranberries

2/3 cup water

1 ½ cup canola oil

2 tbsp vanilla extract

2 Tbsps molasses

 

 

Preheat oven to 250F.  Mix all dry ingredients except dried fruit in a large bowl.  Mix liquid ingredients, then pour liquid ingredients into dry ingredient bowl.    Bake in shallow pans (I use 4 cookie sheets for a whole recipe or 2 cookie sheets for half a recipe) at 250F, stirring every 15 minutes.  Granola is done when coconut flakes are slightly brown (about 2 hours).  Serve plain or with milk or yogurt.

 

Nutrition facts for 1/40th of recipe:  303 Calories, 15g fat, 39g carbohydrate, 5g fiber, 6g protein, 1200g omega 3 fats

February-March newsletter March 26, 2009

February-March:  Spring into healthy habits

 

 

 

Tip for the month:  Do you have trouble eating at least 2 cups of veggies every day like I do?  Try eating them as snacks and salads!  Crunch on carrot and celery sticks, green pepper slices, or even broccoli and cauliflower florets.  Don’t like them plain?  Mix some onion powder, sea salt, garlic powder, and parsley in ½ a cup of plain yogurt for a homemade “ranch” flavored dip that is healthy and tasty. 

 

Recommended Website: http://www.pickyourown.org/ lets you know where you can pick your own produce, as well as giving tips on what to do with it.  This is a great way to teach kids about their food sources, and you get maximum nutrition from fruits and veggies when they go from the field to the table in such a short time. 

 

Time-saver:  both the meatball and Chinese slow-cooker pork make large recipes – so do not be scared off by the large amount of meat!  If you freeze the extra meatballs and pork in quart-sized packages you can have at least another 3-4 meals ready to go…with minimal mess and prep time!  For the meatballs, add them frozen to your next round of spaghetti sauce as it is heating up and you are boiling the pasta.  Just add a bag of store-bought whole-wheat buns, some BBQ sauce, and pickles to the reheated pork for a clean, quick meal…and serve with carrot sticks for a fresh, healthy crunch.

 

One-week meal plan:

Salmon burgers

Pecan-crusted chicken salad

Venison-black bean meatballs with penne pasta                   

Halibut and lentils

Slow-cooker Chinese pork tenderloin

 

Grocery list:

 14 ¾ oz can salmon

Chives

Mixed greens (for multiple salads)

Whole wheat hamburger buns

Sweet potatoes

Chicken

Pecans

1 jar spaghetti sauce

1 box barilla plus penne pasta

1.5 pounds ground venison, sirloin, or turkey

Black beans (dried are cheaper, but you will need to soak and cook them)

Onion

Halibut

Green lentils

Chicken broth (or base or boullion)

Tarragon (an herb in the produce department)

Dry white wine

Pork tenderloin

Chinese 5-spice mixture

Fresh ginger

Raspberry preserves or 100% fruit spread

4 green onions

 

 

Pantry staples:

Whole-wheat bread

Eggs

Milk

Salt

Canola oil

Garlic

eggs

Canola or olive-oil based cooking spray

Dijon mustard

Honey

Parsley (dry or fresh)

Parmesan cheese

Olive oil

McCormick Montreal Steak seasoning

Soy sauce

Brown sugar

Sesame oil

Red pepper, dried and crushed

Brown rice

 

 

Recipes

 

Salmon burgers and salad (4 servings)

This is not a lowfat recipe, but it does provide a hefty dose of protein and a full day’s supply of omega-3 fatty acids. 

Nutrition per salmon burger with bread, relish, and mustard:  Calories 536; Fat 17g; Carbs 60g;  Fiber 7g;  protein 38g

 

1 large egg

2 tbsps milk

1 14 ¾ oz can salmon

2 Tbsps  fresh chives, chopped (or 2 tsps dried chives)

1 cup whole wheat bread crumbs

1 tbsp canola oil

 

Mix all ingredients.  Form into 4 patties.  Grill on George Foreman type grill, or pan-fry in a nonstick skillet for 8-10 minutes or until golden-brown.  Serve on whole-wheat rolls with relish, mustard, and fat-free mayonnaise and a green salad on the side.

 

 

Pecan-crusted chicken salad with sweet potato wedges (6 servings)

 

 

For a lower-calorie meal choose less chicken and more salad; for more protein and healthy fats add an extra piece or two of chicken.

Nutrition information for 1/6 of chicken recipe:  Calories 271; Fat 13g; Carbs 9g; Fiber 2g; Pro 30g.

Nutrition information for 1 cup mixed greens with 1 Tbsp dressing:  Calories 57; Fat 5g; Carbs 4g; Fiber 0.5g; Pro 1g.

Nutrition information for one medium sweet potato:  Calories 158; Fat 0g; Carbs 37g; Fiber 5g; Pro 2g.

 

 

Preheat oven to 400 degrees.

 

Sweet potato wedges

Slice medium 3 sweet potatoes into ½ inch thick wedges and place on a baking sheet sprayed with canola-based cooking spray.  Place in preheated oven for 10 minutes while preparing chicken.

 

Chicken

1 ½ lbs chicken tenders or breast pieces, chopped into bite-size pieces

¼ cup Dijon mustard

1 Tbsp honey

¼ cup parmesan cheese

1 1/2 cup  whole wheat bread crumbs (use your blender to grind toasted whole wheat bread if you cannot find these pre-made)

3/4 cup pecans, chopped fine

 

Mix mustard, honey, and cheese.  Add chicken and coat well.  Mix bread crumbs and pecans.  Coat chicken with dry ingredients.  Place on a second baking tray greased with a generous coating of canola-based cooking spray.

Turn sweet potatoes, and add tray of chicken.  Bake chicken and potatoes for an additional 15 minutes or until chicken is cooked through and potatoes are tender.  Sprinkle potatoes with a little sea salt before serving.

 

Raspberry vinaigrette

¼ cup raspberry preserves

¼ cup olive oil

1/8 cup balsamic vinegar

1/8 cup apple cider vinegar

Mix all ingredients well.  Add salt, pepper, and thyme to taste.

 

Serve chicken hot over mixed greens, and drizzle with vinaigrette.  Serve with sweet potato wedges.

 

Venison-black bean meatballs with penne pasta and marinara sauce (10 servings of meatballs, 5 servings of noodles and sauce)

Nutrition information for one serving of meatballs:  Calories 214; Fat 12g; Carbs 6g; Fiber 2g; Pro 20g

(Please see box and jar respectively for nutrition information on pasta and marinara sauce, as they differ based upon serving size and brand)

 

1 jar spaghetti sauce, any flavor

1/2 box Barilla Plus penne pasta

 

Meatballs (makes 10 servings – freeze and save half the meatballs for another day)

1.5 pounds ground venison (chicken, turkey, or sirloin can also be used)

1 cup cooked black beans, pureed

3/4 cup grated parmesan cheese

½ cup whole wheat bread crumbs (I use a blender to grind toasted whole wheat bread)

1 Tbsp McCormick’s Montreal Steak Seasoning (or Mrs. Dash if you are limiting sodium)

1 egg, beaten

2 teaspoons diced garlic

2 Tbsps dry parsley (or a handful of fresh parsley, chopped finely)

1 Tbsp onion powder

3 Tbsps olive oil

 

Preheat oven to 425˚ Fahrenheit.

 

Combine all meatball ingredients.  Shape into ping-pong sized balls and place on parchment paper-covered baking sheet.  Bake for 15 minutes or until brown and firm.

 

Boil water and prepare penne pasta according to directions. 

Heat marinara sauce.

 

Place penne in the bottom of a large serving dish, top with cooked meatballs, and pour marinara over the top.  Garnish with parmesan cheese and parsley if desired.

 

Halibut and lentils (4 servings)

(from Real Simple, http://www.realsimple.com/food-recipes/browse-all-recipes/halibut-lentils-mustard-sauce-00000000006602/index.html)

 

Every once in a while I come across a recipe that doesn’t need any improvement to make it healthier or more flavorful…and this is one of those!  Check it out at the website above and enjoy!  I froze my leftover tarragon for another day and another recipe.

 

Chinese Slow-Cooked Pork with brown rice  (12 servings)

(adapted from http://www.foodnetwork.com/recipes/food-network-kitchens/chinese-slow-cooked-pork-shoulder-recipe/index.html)

Nutrition information for 3oz (size of a deck of cards) cooked pork:  Calories 159; Fat 5g; Carbs 0g; Fiber 0g; Pro 26g

Nutrition information for 1 cup brown rice:  Calories 216; Fat 2g; Carbs 45g; Fiber 4g; Pro 5g

 

Pork shoulder has twice the fat and only two-thirds as much protein as tenderloin; if you can find the tenderloin on sale it is worth the extra money to make this recipe substitution!)

 

3 pounds trimmed pork tenderloin

1 teaspoon Chinese five-spice powder

1 teaspoon kosher salt

3 cups chicken broth

1 cup dark soy sauce

1/4 cup packed dark brown sugar

2 tablespoons toasted sesame oil

1/2 teaspoon crushed red pepper

4 scallions, cut into 2-inch pieces

1 garlic head, halved

1 (2-inch) knob unpeeled fresh ginger, thinly sliced

Directions

Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).

Brown rice can take up to 45 minutes to cook – check the package ahead of time and follow directions.

Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Shred the meat and serve alongside brown rice and a fresh salad.  You can freeze leftovers and serve as pulled-pork sandwiches on whole wheat bread on your  next time-crunched day.

Honey whole wheat bread January 20, 2009

Honey-Whole Wheat Bread
adapted from Betty Crocker, 10th edition
makes 2 loaves with 16 servings each.  100 calories per serving.
 
3 cups whole wheat flour
2 cups King Arthur whole-grain white wheat flour
1-2 cups bread flour or all-purpose flour
1/3 cup honey
1/4 cup canola oil, plus extra for greasing bowls and bread pans
3 tsp salt
4 1/2 tsps bread machine yeast (quick active dry yeast)
 
1)  In a large bowl, beat whole wheat flour, honey, oil, salt and yeast until well mixed.  Add warm water.  Beat with electric mixer on low 1 minute, scraping bowl freuqently.  Beat on medium 1 minute, scraping bowl frequently.  Slowly add all-purpose flour until dough is soft, but not too sticky to handle.  Let rest for 10 minutes.
2)  Place on a lightly floured surface and knead about 10 minutes until dough is soft and springy.  Coat large bowl with oil, then roll the dough ball in it to coat with oil.  Cover bowl loosely with plastic wrap and let rise in a warm place about 40-60 minutes or until doubled in size (I put mine outside since it was 87 degrees out, but I’ve also bowled water in the microwave, put the dough in the microwave alongside the water to rise).  Dough is ready if indentation remains when touched. 
 
1-2 can also be done by placing all ingredients, in that order in a bread machine and putting it on the “dough” cycle
 
3)  Grease bottoms and sides of two large bread pans with oil and flour (or canola cooking spray when soy is OK).  Gently push down dough to deflate, divide into two parts, then flatten each half into a 18 x 9 rectangle.  Roll it into a 9″ cylinder, fold ends under, and place in pan.  Cover loosely with plastic wrap and allow to rise for 30-50 minutes or until doubled in size. 
 
3)  I did this recipe as 5 small loaves on a cookie sheet and used the rolls as bread bowls for soup or cut into baby slices to serve with salad.  That did not require a second rising time, and only took 30 min to bake.  I have also made 8 small loaves of raisin bread by adding a thin layer of sugar, cinnamon, and raisins to the dough before rolling it into a cylinder.
 
4) Move oven rack to low so tops of pans will be in center of oven.  Preheat to 375 degrees.  Bake 40-45 minutes (less if doing rolls or small loaves) or until loaves are deep golden brown and sound hollow when tapped.  Remove from pans and place on wire rack to cool.

Fall Favorites November 5, 2008

Ah, fall.  This is my favorite season – I love the colors, the cooler temperatures, and the foods associated with fall and harvest.  Whether I’m eating a fresh, crunchy apple from my parents’ farm in Minnesota or homemade pumpkin pie, nutrition comes in a delicious variety this season.  Following are a few of my favorite fall foods.

1) butternut squash.  this is a great way to get your vitamin A if you are burned out on carrot sticks and don’t enjoy liver.  Wrap  the whole squash in tin foil (place a cookie sheet underneath to catch drippings)  and bake in the oven at 350 for about an hour  depending on size.  You can also microwave it if you need a side dish in a hurry.  Add a little cinnamon or nutmeg, a dash of brown sugar, and your family will love it!

2) Butternut Bisque is a great recipe on allrecipes.com.  I substitute 1% milk for the cream to lower the fat, and used low-sodium broth so it could double up as babyfood.   

3) Chocolate Chip Pumpkin cookies.  I hear this is a weightwatchers recipe so I’ll give them the credit, but I have never verified that rumor.  Regardless, it’s a great recipe for beginning cooks because of its simplicity:

2 cups chocolate chips

1 spice cake box mix

1 15oz can pumpkin (not the pie mix)

Preheat oven to 350.  Mix ingredients.  drop by rounded spoonfuls onto a greased cookie sheet.  Bake for 15 minutes and enjoy!  These have a cake-like consistency and also taste good as mini-muffins.  If you want to make it healthier, substitute raisins or dried cranberries instead of chcolate chips to decrease the calories and boost immunity-promoting anthocyanins.

This makes two dozen cookies, each with 150 calories, 7g fat, 23g carbs, 2g fiber and providing 54% of your vitamin A for the day.  I’ll take that for dessert!

cheap and healthy bean soups October 8, 2008

Ahh, it was only 55 degrees this morning, and today it finally smells like fall in Houston!  I love warm soup in the fall, winter, and spring…anytime there is a chill in the air.   Soup and homemade bread always pair for a comforting, inexpensive meal.  

 I have found that buying the dry beans overnight, then cooking them myself rather than buying the canned beans is much cheaper.  If you make more beans than the recipe calls for you can always freeze the rest for another day!  Beans are full of important minerals such as calcium and potassium, as well as fiber, and have a low glycemic index, which is great for those with diabetes or trying to lose weight.  That makes them a perfect food for those eating healthy on a budget!   

Anyway, here are some of my faves, and if you have any you wouild like to add I am always interested in more healthy, cheap recipes…

Tuscan Turkey and Cannelini (30 minutes – great for leftover chicken or turkey)

(6 servings:  208 calories, 6g fat, 15g carb, 22g protein, 3g fiber)

2 tsps evoo (extra-virgin olive oil)

2 leeks, white and light green parts cut into 1/4 inch rounds and rinsed well

1 Tsp dried thyme

1 quart low-sodium chicken broth (I use the Costco chicken boullion and add water)

2 cups cannelini beans, cooked

1 pound cooked, shredded turkey (or chicken) meat

2 cups water

1) Heat oil in a dutch oven or soup pot.  Add leeks and cook until soft, stirring frequently.  Add thyme and stir for 30 seconds, then add remaining ingredients.  Heat thoroughly and serve.

 

White Chicken Chili (high in protein, fiber, and most minerals)

(6 servings, 273 calories, 9g fat, 31g carb, 19g protein, 11g fiber)

1 medium onion

3 Tbsp olive oil

4oz can green chilis, chopped

3 Tbsps flour

2 tsp cumin

3-4 cups white beans, any kind

15 oz chicken broth

1 cup water

1 1/2 cups cooked chicken breast (canned works too)

Heat oil in a soup pot.  Saute onion until translucent, then add chilis, cumin, and flour.  Cook and stir for 2-3 minutes on medium-low.  Add the rest of ingredients and simmer for 5 minutes.

 

Make-Ahead Minestrone

From Lowfat & Luscious Italian (this is a terrific cookbook for soups and desserts)

 

3 14.5oz cans beef broth

1 15oz can kidney beans, rinsed and drained

1 15oz can garbanzo beans, rinsed and drained

1 14.5 oz can low-sodium stewed tomatoes

1 11.5oz can vegetable juice (V8)

1 6-oz can low-sodium tomato past

2 tsp sugar

1 tsp dried Italian seasoning

1.5 cups loose-pack frozen mixed vegetables (preferable Italian blend

2 cups fresh spinach

2 cups cooked pasta (1c uncooked) such as small shells or mostaccioli

Shredded Parmesan for garnish

 

1.  In a large kettle combine first 8 ingredients.  Bring to a boil.  Add mixed vegetables and reduce heat.  Cover and simmer until vegetables are tender.  Add spinach and cooked pasta to serve immediately, or refrigerate, covered, for 1-3 days before adding last 2 ingredients and serving.

(8 servings, 214 calories, 41g carb, 2g fat, 12g protein, 9g fiber) 

Favorite Breakfast Foods July 14, 2008

When I was growing up my dad would make us breakfast on Sunday night.  We would enjoy eggs, pancakes, or some other fun food that was typically reserved for morning fare.  In college and as a single adult I loved breakfast so much I would sometimes eat it twice – once in the morning and then another one at night instead of a dinner.  Now as a mom and wife I get to cook a “real” dinner, but when we decide to have a big brunch after a morning workout or Saturday morning chores, these are the recipes I typically go to.

Whole Wheat  Belgian Waffles(adapted from the Betty Crocker 10th edition):

• 2 large eggs
• 2 cups King Arthur Whole-Grain White Wheat Flour (found at Krogers and HEB)
• 1 3/4 cups skim milk
• 3 Tbsp canola oil
• 1 Tbsp brown sugar
• 1 tsp vanilla
• 4 tsps baking powder
• 1/4 tsp salt

heat waffle iron.  In a large bowl, beat eggs until fluffy with a wire wisk.  Beat in remaining ingredients until just smooth.  Follow directions on waffle maker for amount of batter and time of cooking.  Serve with peaches, yogurt, and berries; toasted nuts and berries or syrup; yogurt and granola; or peanut butter and syrup.  Or just eat them plain as a snack like our 1yo likes to do!

Omelettes:

I use two eggs per person for omelettes, and yes, I prefer the real eggs to any of the fake mixtures.  I’ll adapt the rest of the day to make up for the saturated fat in those yolks!  For the omelette portion, whip up two eggs, and pour into a pre-heated skillet sprayed with a canola-based cooking spray.  Cook on medium heat while turning the pan and lifting the edges.  I like to flip it for a dry middle, but you can leave the middle a little runny if you like as well.  omelette fillings we like are below:

• gruyere cheese, smoked salmon, and asparagus
• swiss cheese, canned salmon, and spinach (cheaper version of #1)
• salsa, shredded cheddar cheese, tomatoes, bell peppers
• mushrooms, broccoli, and bell peppers (steamed) with cheddar cheese
• any leftover steamed veggies from the night before

Granola

• 2 ½ lb old-fashioned rolled oats
• 2 cups wheat germ
• 2 ½ cups coconut flakes
• 1 ½ cups walnut pieces
• ½ cup almond slices
• 1/2 cup sesame seeds
• 1 tbsp salt
• 1 ½ cups brown sugar
• ½ cup raisins
• 2/3 cup dried cranberries
• 2 tsp cinnamon
• ½ tsp ginger
• ½ tsp cloves
• ¼ tsp allspice
• 2/3 cup water
• 1 ½ cup canola oil
• 1 tbsp vanilla

Mix all ingredients, then spread thinly onto cookie sheets and place into a 250 degree oven.  Stir every 20 minutes for 2-3 hours.

I like this one with my homemade yogurt…

 

Healthy Recipes June 7, 2008

Tasty and healthy are not mutually exclusive…really!  Here are some of my favorite websites for finding healthy recipes and nutrition ideas.  If the recipe works, I’ll just slide the printout in my 3-ring recipe binder to make another time.

http://www.foodnetwork.com/food/lf_health/  Great source for good, tasty recipes.  I’m all about Ellie Krieger’s show!  These recipes often have a touch of class that may be more appealing to adventuresome adults than kids.

http://allrecipes.com/Recipes/Healthy-Living/Main.aspx  More recipes than I could every test, and the reviews are pretty helpful too.  If I have a random food that I’m not sure what to do with, www.allrecipes.com  usually has an answer.

http://www.kraftfoods.com/kf/HealthyLiving/  Quick and convenient recipes that please most palates…and are kid-friendly too.  Because almost all the recipes use packaged foods, they may contain more preservatives and/or other artificial substances that I, like many others, are trying to keep to a minimum.

Make your own yogurt June 7, 2008

Yesterday morning I was making my weekly batch of yogurt when I started thinking about why I go through all that hassle instead of just buying it.  The reasons I came up with keep me going, and maybe they’ll motivate you to give it a try as well! 

1) Cost:  A gallon of milk is $3.35 here, and quart of good-quality yogurt is over $3 too.  It costs about 25% as much to make it myself. 

2) Flavor:  Once you try the rich, sweet, freshness of homemade, the storebought doesn’t quite cut it anymore. 

3)  Health:  No additives – period.  I can make it as sweet as I like with fruit preserves or maple syrup or even honey and vanilla.  Plus I get more of the probiotic benefits because I eat more yogurt when I make my own.

While I have heard that people have success with yogurt makers, I have too many kitchen appliances already and am just as content using glass jars, a $5 thermometer, and an insulated lunch cooler.  Here is my recipe:

Heat 3 quarts milk (I often use 1-2% for a creamier result) in a large pot on medium low, partially covered.  Stir in 1/2 cup powdered skim milk, and then stir every couple minutes to keep the bottom from burning.  Check the temperature frequently.  Once it gets to 180 degrees Fahrenheit, turn off the heat, stir, and uncover.  Allow it to cool down to 120 degrees.

Prepare 3 sterilized quart jars and lids.  Pour 120-degree yogurt into jars, and then put 2 Tbsps of starter – yogurt (I like stonyfield farms yogurt because of the probiotics) into the jar.  Yogurt is really finicky, and once the milk and yogurt have been combined, it doesn’t like to be moved much and will not set nicely if upset.  I carefully cap each quart, place in the insulated lunch cooler, and put out in the sun here in Houston for about 8-10 hours.  A Houston summer day easily keeps it at 90-110 degrees, but in the winter I put it in my oven, and then turn on the oven for 60 seconds every 2 hours just to keep it warm in there.  After the incubation period place it in the refrigerator to cool, then enjoy!  You can use your own yogurt for starter the next time as long as you use it within one week. 

Once it’s done, you will see a thick curd and also some yellowish whey.  I use the whey for smoothies and eat the curd with granola.  Yummo!

Common problems:  If yogurt is thin or slimy and doesn’t set well it’s often for one of these reasons:  1) too hot or cool during 8-10 hour incubation, 2) old starter (older than a week?)  or 3) it was moved too much during the incubation.  You may be able to salvage slimy yogurt by adding a package of unflavored gelatin…or just use it in smoothies.