The single biggest challenge for me has been feeding my large family foods they like that don't break the bank but also meet my nutritional needs. This is just one of my areas of weakness. I struggle daily, so where I find the happy medium I like to share. Spaghetti - for the family / Saute - for the sleever
INSTRUCTIONS Cook spaghetti in Salt water until al dente. Do not overcook. Drain & add the Cream of Mushroom. In 1 tab of butter or olive oil saute onion, pepper, pimentos & mushrooms. Set mixture side and brown the chucks of chicken. Add all spices the onion mixture and the rotel to the Chicken. Let simmer for 5 min. Set aside 4oz's for the sleever of the house. Combine remaining mixture with the noodle mixture and toss thouroughly. Let cook until warm then add up to 2 cups of cheese - serve when it has completely combined and melted.
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This versatile homemade Apple Sauce that tastes like apple pie, has so many uses & is much healthier than store bought brands. Wait, don't throw away the scraps, there is a use for them too! While cleaning the kitchen tonight, I noticed that I had a half dozen apples on the verge of going bad, so I went to pinterest. I found hundreds of apple recipes for anything you can imagine, crock-pot apple butter, apple pancakes, apple leather, pies, crisps & BBQ sauce. Since the fire my cabinet stockpile is pretty scarce so my options were limited. I took a little bit of this recipe and a little bit of that and I came up with 2 recipes to make with my 6 or 7 pitiful apples. Applesauce
Peel and core apples setting the waste aside for the Jelly Add all ingredients to a pan, toss it together and turn your burner to medium Cover and allow mixture to boil slightly then simmer until the apples are tender Mash with a potato masher or in a mixer - the texture is up to you! We put a scoop of the mixture on french vanilla ice cream - DELISH Other ideas might be - on pancakes - in a pie crust on biscuits - in oatmeal - the skies the limit! Apple Jelly
Made with the "left overs" without using any pectin or sugar.
Here’s how I made mine: 1) Put apple peels and cores in a pot and cover them with water. No need to measure the water. 2) Bring it to a boil. Reduce heat and simmer for about 30 minutes. Stir occasionally. 3) Strain the mixture through a colander into pot. If you want a more clear jelly, let the scraps drip into the pot for a while without squeezing them. If you want more pulp in your jelly, then press the cores and peels with a spoon or potato masher. 4) Add honey to taste. I used too much the 1st time so be careful, to offset the sweet, I added a pinch of salt and it tasted like salted caramel apple yum!). Simmer, uncovered, for about another hour, stirring occasionally. It may take more time - so just watch it. 5) If you’re canning the jelly, wash and sterilize jars and lids and prepare your water bath canner. 6) The liquid starts to get bubbly & will start to get sticky on the spoon. You’ll want to watch more carefully at this point & stir more frequently. Once the jelly sheets off the spoon cleanly, it’s ready to be jarred. 7) Ladle into hot jars, leaving a quarter inch head space. Wipe down jar rims, add lids, and screw on rings tightly. Process in a water bath canner for 10 minutes. Let cool & seal. As the liquid cools, it will look more like jelly. |
Price FamilyI have found a new me, Maybe it's the weightloss, maybe it's the fire, it's likely a little bit of both. I have found a love for providing healthy meals for my family, learning to cook and going back to basics. This is our adventure! ArchivesCategories |