Tips

TIP: Make meals lower fat

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I’m one of these people who likes to eat healthy, but I really hate the taste of plain ol’ ground turkey. I think it’s a texture issue. I figure half way is better than no way. I decided that when I make things with ground beef to add half turkey, half beef. It works well. Just follow your normal recipes. You don’t need anything special, just half and half your meat! It saves some calories and fat ya’ll!

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Laundry Soap (REDO with recipe!)

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Household goods are recipes too! I posted about my laundry soap making skills a few weeks ago. I had several people email me and message me on Facebook. You guys can like my page. Feel free to share it too!!

Here is my recipe. I love this recipe and it is the one I have used forever. It seriously only needs 1 tablespoon per load.

3 Fels Naptha Bars, shredded

4 cups Washing Soda (NOT BAKING SODA)

4 cups Borax

16 cups water

Add water and bring to a simmer. Add the fels naptha bars and stir until melted. Once melted add washing soda and borax. Stir until combined and not gritty. Fill quart size jars about 2 inches from the top and put a lid on them. You can turn them upside down, lay them on their sides, or leave them upright. However you may have to take a utensil and break up the soap once it has separated. Preferably after 4 hours.  Then you add to a blender and blend. If you have a blender bottom that will fit on your  jar, that’s the easiest way. I sometimes need to add more liquid to make it creamy. As it sits it becomes more firm, but that’s ok. DO NOT ADD to the soap compartment of your GE. Instead add directly to the inside of your washer. Store in a cool dry spot. I store mine under the staircase in the closet. Don’t add extra stuff to the soap unless it’s essential oil.

 

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Do your eggs look like you’re Edward Scissor Hands got ahold of it?

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Today I am thinking about the I Love Lucy episode of Vitia Vita Vegemin. I can’t spell that, but you know what I mean. Lucy get’s drunk and she’s veeeeerry happy. There were days I’d stand in the kitchen peeling eggs and I’d say “Do your eggs look like Edwards Scissor hands chopped them to pieces? Do bits of shells get stuck on them and you just can’t seem to find a way to get them off? If so, then try this cool way of peeling eggs tip.”. If you have to have these eggs in the next ten minutes, get a bowl of ice and water and put a colander in it. Take the eggs out of the boiling water and put them in the cold water. Let sit for a few minutes.  Once they are cold, then you should peel them. Do not try to peel eggs that are even remotely warm, otherwise you get Edward Scissor Hand eggs. If you have the time, just let them sit out a few hours…but honestly I prefer to still shock them. It really seems to help.

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Is your crockpot working?

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Is your crockpot working? Are you concerned that your crockpot isn’t heating and cooking your food properly? Check it out. Here’s a simple tip…Put 8 cups of water into the crockpot. Cover and heat on low for 8 hours. Uncover and immediately check the temperature with an instant read kitchen thermometer. If it’s 185 degrees then you know you got a working crockpot.

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Tip of the day: Leftover Broth

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The other day I was making a recipe that had chicken broth in it. It was only a half a cup, but I didn’t have anything but the containers of broth. There was still tons of it left. I’m bad to throw it in my fridge and just never use it again. Then months and months later I’ll pull it out and think hmm when did I use broth? I’m sure I waste TONS of money every single year by wasting. I really hate that waste. I finally figured out that I can just measure it out into my silicone muffin pans and freeze it. Then as I need it, then I can just take it out, throw it in a pan and just wait patiently until it melts down. It works for me. I have 100 times less waste, by doing it this way. I recommend you guys trying this out. It’ll work and you’ll be happy.

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Tip of the Day! How to cut an onion!

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I have a horrible time trying to get the perfect even thin sliced onions…I can’t stand to sit there and slave away over them as it is. Tears are always streaming down my face, my nose is running because of that nasty onion let me make you sob like a baby  joy you get. We’ve all been there. Don’t deny it. Some onions are worse than others. There are two things I do to help this…..

Number 1: If I need chopped onions, I add a little water to a food chopper and throw in some onions. Then I can just put it in the fridge for a few days and use it as needed. Just beware that the smell is super strong as it sits in the fridge. I wouldn’t leave it more than 2 or 3 days though before using. I’m not even sure how long it will last otherwise, I usually use it up pretty quick. I do 1-2 onions at a time.

Number 2: This is my favorite tip. If you cut your onion in half, in fours, whatever you need..then you slice it like I am in the photo above, with a vegetable peeler! YES folks, a veggie peeler! It works and it gives you pretty little strings of onions.  Enjoy!

Tips, Uncategorized

Freezer to table

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The other day I shared a Chili recipe. I know ya’ll tried it. I know ya’ll loved it. HAHA…OK, that’s not the point of this post…Here it is…

So Monday night is scout night. Wednesdays, Thursdays, and Friday’s are crazy day times because my hubby has his own things to do. Finally, Monday  to Friday kids are in school. I’m one of those mom’s who packs school lunch for the kids because school food in general doesn’t seem to make them very happy. Hubby prefers something besides a sandwich every day…I like to try to oblige. Frozen meals can add up in dollars and eating out everyday is even more dollars. What I do is try to buy a little bit more than what I normally would cook. Usually what happens is that I don’t want to eat it the next day too. Sometimes I do, if I love the meal I cooked. I’m just a weird, picky eater, just to be honest. I have found there are certain things I can freeze. Chili from the other night is one of those things. Guys don’t get crazy and throw stuff in the freezer in one big ol’ pot. Make it easy.

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Something like this is what I usually use; in fact this is the exact thing I have. Anything like it would work, but this particular one is a large one that is about what you would use as one ladle- one and a half ladles. I can easily fill them and flop them in the freezer. When they are frozen I can take them out and put in a freezer bag. Whenever I take a notion to have chili, I take it out and heat it up. It’s easy and it prevents waste. I do this with a lot of different soups too. However, there are some soups that just don’t freeze well. Lesson is…be careful with the things you try to freeze. Not everything freezes well.