Monday, March 31, 2014

Crunchy Baked Cheddar Chicken

1 sleeve Ritz crackers
1 pound boneless skinless chicken tenders
shredded sharp cheddar cheese
house seasoning
This was an easy dish and turned out really good. I will definitely be making this again!!

I dipped the chicken tenders in some milk. 

Then I patted/pressed on on some shredded cheese. The cheese would have been easier if it was smaller pieces but it still worked. 
I put some house seasoning in with the crushed ritz and then covered the chicken with them. Don't panic if some of it is falling off. Mine was but once I placed it in the 9x13 baking dish I pressed what fell off back on. Then I sprinkled some chives on top. 

I covered the dish with foil and baked at 400 for 35 minutes. Then I removed the foil and baked another 10-15 minutes. Watch it because you are just wanting to back until it is crispy on the edges and golden brown.

It was not a beautiful chicken dish but it tasted great! 

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Thursday, March 27, 2014

White Jello

2 cups of milk per clear gelatin pack
1/2 cup sugar per clear gelatin pack
1/2 cup cold water per clear gelatin pack 
1 1/2 teaspoon vanilla per clear gelatin pack

Making the white jello:
Add milk and sugar to a pan and bring almost to a boil. In another bowl dissolve the gelatin in the 1/2 cup of cold water and add the vanilla. then mix the milk and gelatin and cool for about 30 minutes before adding to the the cups. 
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Wednesday, March 19, 2014

Nutrition Labels for Juice Plus

I LOVE that I can share a way that you can get approximately 8 pounds of produce daily with Juice Plus + 

  I LOVE that Juice plus has  FOOD label and not a drug or supplement label... it is  made from food and NOT in a lab.

There are studies that are linked to the above links to show how Juice Plus help repair your DNA, People  see  that they have better immune systems, less pain, more energy. I know people who's teeth and gums have improved, and vision has even improved.

If you want more informationcheck out my website http://annkelly.juiceplus.com

Do you and your family eat carrot, parsley, beet, kale, broccoli, cabbage, spinach, tomato, garlic, oat bran and rice bran EVERYDAY?
 Can you even find all of these at the store?--- concord grape, blueberry, cranberry, blackberry, bilberry, raspberry, red currant, black currant, elderberry, green tea, ginger root, grape seed, and artichoke?
Do you get apples, oranges, pineapple cranberry, peach, acerola cherry papaya, beet root, and prune fiber in your diet everyday?
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Thursday, March 13, 2014

Buffalo Sauce

My husband LOVES Buffalo wings and tenders, but is is hard to find good wing sauce in the store. I have finally gotten a recipe just right that he loves. 

1/2 cup butter
1/2 cup ketchup
2/3 cup hot sauce (I use Franks)
4 Tablespoons Honey 

Put everything in a small pan and warm until the butter has melted. Stir well and enjoy. 

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Monday, March 10, 2014

Housekeeping notes... feel free to use them yourself.

We are planning a trip to Disney in the next couple of months and I am working on some of the details. I will post more about our trip after we get back but thought I would share some of our notes to leave for housekeeping.

 It is a fun way for you to brighten their day and if you are staying in the same place for several days, you may even get better service. But not matter it is always better to give than to receive. Feel free to save these images and print them for yourself.

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Tuesday, March 4, 2014

Garlic and Soy Salmon

We eat a lot of wild caught salmon and I am always looking for a new way to make it. This was a nice way to switch things up a bit.

1 - 11/2 pounds of raw fresh salmon
1/4 cup olive oil
2 Tablespoons rice vinegar
2 Tablespoons brown sugar
3 Tablespoons soy sauce ( I use Gluten free)
4 garlic cloves diced

Place everything in a dish or zip top bag in the fridge for a couple hours (30 minutes would be enough) then place on a baking pan or place the salmon in a pan on the stove (I did mine on the stove) and cook 5-7 minutes on each side.

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Friday, February 28, 2014

Freezing Buttermilk

I don't keep buttermilk on hand so when I do have it I throw my leftovers in ice trays and freeze them. Then if I am making pancakes so cornbread I just thaw a couple out. Easy to pop a few cubes in the fridge the night before.

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Tuesday, February 25, 2014

Mashed Potatoes Round Up

I LOVE and I mean LOVE Mashed Potatoes, they are my all time favorite food. I don't make them very often because I eat way too many, but I do LOVE THEM. These are The BEST Ever Mashed Potatoes, but they are NOT healthy, but they are so good. 

This version is a Little Better For You with mixing in cauliflower and Greek yogurt to make them good and creamy. 

Making your mashed potatoes in the slow cooker frees up the stove and keeps the heat out of the kitchen and this is a great way to make them if your taking them somewhere since you can carry them in the slow cooker and keep them warm once you get there. 

Making Bacon and Cheddar Mashed Potatoes is another great dish for company and who would not like these. 

If you make any of these great mashed potatoes and are lucky enough to have any leftover use this trick of FREEZING LEFTOVERS to have later on. Great for making potato soup, potato cakes, or but a few scoops in a baking dish and cover with cheese. 

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Friday, February 21, 2014

Gluten Free Blender Pancake.. German Pancakes.

Blender pancakes are great when you have a crowd or don't have time to stand over the stove. You just throw everything into the blender then pour into a baking dish and bake. I wanted to make a Gluten free version and these work great.  

Warning... these have a lot of eggs in them so they are not light like normal pancakes and they have a bit of egg taste but if you enjoy them while they are warm they are fabulous. 

6 Eggs
3 Tablespoons sugar
1/2 teaspoon vanilla
1 1/2 cup milk
1 1/2 cup Gluten Free flour (mine had Xanthan gum in the mix, if yours does not you will want to add it)
2 Tablespoons Coconut oil (butter would work too) 

fresh fruit
powdered sugar
whipped cream 

Warm your oven and 9x13 baking dish with coconut oil (or butter) in the bottom to 400 degrees. While warming up the oven throw everything (other than the toppings) into your blender and blend until the batter is nice and smooth. 

Then pour the batter into the hot pan and cover loosely with foil. Bake at 400 degrees for 15 minutes then remove the foil and bake for additional 20-30 minutes. Add toppings and enjoy. 

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Tuesday, February 18, 2014

Pickled Carrots ... Refrigerator Pickles, No canning required

When we made these Refrigerator Pickles last summer my son LOVED the carrots in them. SO we have been making Pickled Carrots. We just make a few jars at a time and put them in the fridge (we don't can them) so they stay super crunchy. He takes these in his lunch and loves them for a snack. And since he is not a fan of cooked veggies this is great to have on hand the days I am out of fresh veggies. 

5 pounds carrots (washed, peeled, and cut into sticks)
1 large sweet onion
6 cloves garlic (peeled and diced) 

3 cups white vinegar
5 cups water 
4 Tablespoons Kosher Salt
1/4  cup dill pickle mix ( I BALL dill pickle mix)
1/2 cup sugar
I add fresh dill if I have it. 

In a pan add water,vinegar, salt, pickle mix, and sugar and bring to a light boil then ladle  the liquid mixture into clean jars packed with dill, garlic, and carrots. Once the jars are filled add the tops and  lids and place in the refrigerator then wait at least 2 days before you start eating. This made 4 Quarts 

TIP: Use a wide mouth jar so you can easily get the carrots in and out of the jar. These will last several months in the fridge 

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Saturday, February 15, 2014

Slow Cooker Taco Soup

My mother in law told me about this recipe and it is so easy to make and is really good. 
1 pound ground beef
1 can rotel
1 can black beans
1 can navy beans
1 can red beans
1 can whole kernel corn
1 package taco seasoning
1 package hidden valley ranch dip mix
1 can water (use your empty bean or corn can) 
Shredded cheese (optional)
Sour Cream (optional)
Tortillas Chips (optional) 
Cook ground beef in a skillet and drain grease. Pour all cans and mixes in the crock pot and stir in ground beef and water. Cook on low for 5-6 hours. You could probably cook this one high for a shorter amount of time. Since the beef is cooked prior to adding it you are basically just needing to warm the other parts of it. 
You can top with shredded cheese, sour cream and/or crunched tortilla chips. 

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Tuesday, February 11, 2014

Basil Bacon Chicken, Delish and Freezer Friendly

This is a BIG hit and it is SO SO SIMPLE... You will LOVE this I need to make up a bunch, like several meals worth to have on hand. 

Chicken Tenders 
Olive Oil
fresh or frozen basil
salt and pepper (our house seasoning) to taste

Take your chicken tenders (frozen even works), wrap a piece of bacon around each tender.  Then place the wrapped tender in a freezer safe container. After you have one layer mix your basil with a little oil and brush over the tenders. Then add a little salt and pepper on top. If making more than one layer just place a piece of wax paper over the tenders and repeat with another layer. Cover and Freeze.

When you are ready to cook, you can bake thawed or frozen tenders for 20-30 minutes at 350 degrees then broil for additional 2-3 minutes to brown the bacon. 

You can also cook them on the stove over medium heat. 

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Sunday, February 9, 2014

Cream Cheese Spinach

1 lb spinach
1 onion diced
2-4 cloves garlic diced
4 Tablespoons butter
2 oz cream cheese
salt and pepper to taste

In a large pan saute butter, garlic, and onion for about 5 minutes on medium heat. Then add the Cream cheese  to the pan until melted. Once the cream cheese is melted add the spinach and stir until the spinach is wilted. Salt and pepper to taste and enjoy.

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