Chicken recipes that everyone enjoys!

Chicken recipes are a stable in many people’s diets. Many of them are recipes we have made time and time again and others, are special recipes, maybe a favorite Christmas recipe or even a special fondue recipe using chicken. Americans consume more chicken then any other meat, but we still want new recipes to use! Spicing up old recipes or creating new ones is easy when you have the right tools. Finding new free recipes is easy if you are using the Internet. Simply searching for recipes in your favorite search engine will produce many sites you can choose from. Within those sites, you can search for chicken recipes or any other that you may be looking for. Most of the time, you will receive many choices to choose from. Choose those that you have the ingredients for or are willing to purchase. If you do not have the ability to search online, check your local library for books and magazines on chicken recipes. How will you cook the chicken? Bake it? Grill it? Stir fry? You can even use a slow cooker recipe to cook your chicken. There are many ways to prepare the chicken. There are also many types of cuts of chicken. Will you use a whole chicken? Half? Just thighs or wings? Maybe you will want it boneless or skin less. A good tool to invest in is a How To Cookbook. A book like this will teach you how to know these differences. It will teach you many important techniques you will use over and over in any baking or cooking you do. Another aspect to consider is when or how you will serve the chicken recipe. Will you prepare an appetizer recipe?Will you make a soup or will it be a main dish? You have many questions to ask yourself. Once you come to these conclusions and know what your goals are, you will be able to find the perfect chicken recipes. Cooking with chicken you also need to understand how to prepare chicken safely. Chicken does contain bacteria that you need to avoid exposing yourself and your diners too. Always wash hands thoroughly after touching or handling chicken. Use the hottest water you can and an antibacterial soap as well. Ensure that you do not touch any equipment or items before washing your hands. This will prevent cross contamination as well. When cooking chicken, make sure to cook it until it reaches the proper temperature. Chicken cannot be eaten raw. But, cooking it thoroughly will kill any bacteria that may be on your chicken. Again, make sure to use utensils that are clean and sanitary each time you touch the chicken. Following your directions correctly will provide you with the best possible outcome for your chicken recipes. Using the correct ingredients, properly cut and thoroughly clean, will deliver a great meal for whoever you are cooking for and whatever you make!

Easy to Make Guacamole Dip

Easy to Make Guacamole!You can make guacamole that people will rave about! It’s easy, and you don’t need any fancy kitchen utensils or appliances. What You’ll Need To Have ReadyAssemble the following kitchen items:
Cutting board    Sharp knife    A shallow-lipped dish or bowl, preferably with a flat bottom    A potato masher, hand-held is better than an electric whipper
Ingredients (for one batch, feeds 2-4 people as a side dish or dip for chips):
2 Haas avocados*     Fresh cilantro (usually comes in a small bunch or plastic bag in the produce area)    2 Roma tomatoes    2 fresh limes (not lime juice)    Sour Cream (fafree is OK)    1 package of Guacamole seasoning (Schilling, McCormick, or Lawry)    Cumin (a spice)    Your favorite salsa (homemade or favorite brand)    Favorite tortilla chips
* Do not use green-skinned “Chilean” avocados. Haas (or “California”) avocados have a very dark skin, almost brown, and the skin has a “wrinkled” appearance. To select avocados that are “ripe” (ready to use), pick up the avocado, hold it in your palm (like you are holding a ball), and squeeze very gently, but with some pressure. The avocado should “give” a little (that is, not feel solid or too firm). If it is “squishy” (really soft), then try another one. Don’t buy too far ahead of time (I like to get them the day before). DO NOT REFRIGERATE prior to making the guacamole. Making the Guacamole1. Rinse the avocados. With a sharp knife, but avocado in half. There is a very hard “seed” inside the avocado, so after you’ve sliced it all the way around, grasp the two halves and “twist” to pull apart. You can scoop out the seed with a spoon, then scoop avocado flesh out of the skin and put in the dish or bowl. 2. Pinch off several leaves from the tops of the cilantro and rinse. Trim off stems. Cut through the leaves many times until as finely minced as possible. Scrape into avocado. NOTE: Cilantro is very potent. Start with just a little bit. After the guacamole has been completely mixed, taste test. If you need more “zest,” then begin to add a little more cilantro and taste. Continue until you have the zesty flavor that is right for you! 3. Rinse the tomatoes. Cut in small pieces and then mince as finely as possible. Add to the avocado. NOTE: I like to do the cilantro first, and then the tomatoes, without rinsing off the cutting board. This way, you can pick up all the cilantro flavoring that’s still on the cutting board!4. Cut one lime in half. Take one half and squeeze most of the juice into the avocado. NOTE: Limes can be very strong, flavor-wise. Start with just half a lime. If you need more of a lime flavor, after making the guacamole, you can squeeze in a little more juice. Be careful! Don’t add too much liquid to the guacamole or it will be too runny! 5. Spoon in a dollop of sour cream (about a soup-spoonful) into the avocado. 6. Open and empty the entire packet of guacamole seasoning into the avocado. 7. Add a “pinch” of cumin to the avocado. NOTE: Cumin is a very strongly flavored spice. Add in just a little bit at a time until you have the right taste that’s best for you. 8. Add a spoonful of salsa (about a soup-spoonful) to the avocado. Now that you have all the ingredients in one bowl, begin to mash (with your potato masher). Continue mashing until almost all of the avocado has been mashed smooth (that is, mash until only little chunks of avocado are left, some avocado will be thoroughly mashed like mashed potatoes). Taste, using a chip that you are going to serve with it. Depending on your personal preferences, you can now begin to add small amounts of cilantro, lime, and cumin until you have just the right zestiness! If you go overboard on any one ingredient, you can offset with little pinches of sugar (add in a pinch at a time, mix well, and taste), until you have the perfect flavor. Provides enough dip for 2-4 people. If using as a side dish to tacos, burritos, or fajitas, you might want to double the recipe so that you have enough for the side dish and as a dip for chips. When To Make and How To Store Your GuacamoleYou can make the guacamole ahead of time, although I recommend that you make it the same day that you are going to serve it. Put freshly made guacamole in a glass dish or container, and refrigerate. If you are going to be refrigerating for more than 6 hours, add 1 teaspoon of reconstituted lemon juice, and mix in well. This will prevent the guacamole from turning brown. When you are ready to serve, I suggest that you serve in a wooden bowl. Using a cut lime, smear the inside of the wooden bowl with just enough lime juice to wet the surface. Spoon in the guacamole. For a festive touch, spoon a very small dollop of sour cream into the middle of the guacamole. Break off one or two leaves of cilantro, leaving enough stem so that you can push down into the sour cream (so that the cilantro leaves stand up). Then rim the outer edge of the guacamole with a little bit of freshly minced tomato. Serve with chips or as a side dish to your favorite Mexican or Tex-Mex meal!

Your Frugal Fridge!

Now that it’s summer, most of us start thinking about keeping our electric bill in bounds! One way to do that is to keep your refrigerator and freezer, if you have one, running efficiently. Be sure to vacuum the condenser coils on your refrigerator at least once a year. You may have to pull your appliance out from the wall to do this, but when the coils are dusty, it keeps the fridge from cooling efficiently. If you have an older fridge, check the door gaskets to make sure you have a tight seal and aren’t losing cold air around the doors. Another “small” thing you can do: when you are putting away your groceries after a trip to the store, gather all your items for the fridge in one place. Then you can open the refrigerator one time and put everything inside. If you don’t have a frosfree freezer and there’s more than 1/2 inch of frost built up, it’s time to defrost. You can speed up the process by setting pans of hot water inside. Never use a knife to try to dislodge the frost and never use a hair dryer to melt it. Water and electricity do not mix! Now that it’s clean and defrosted, keep your freezer efficient by filling empty spaces with old milk jugs filled with water. These jugs also make good ice blocks for your picnic cooler! Another good use for these jugs of ice: set one on the kitchen counter in the morning. As the ice melts, your children can have ice water to drink without opening the refrigerator door. One last thing to remember, when there’s lightning around, it might be safer to just unplug your fridge and freezer. Food in the freezer will stay frozen for up to 48 hours if the door is kept closed. Food in the refreigerator will keep up to 24 hours.

6 Steps to Grill the Perfect Steak

There’s nothing better than a nicely grilled juicy steak. But how come I can’t duplicate that restaurant, expensive, juicy, melin-your mouth, perfectly grilled steak?Well, I found out how to grill steak perfectly – and here’s how you can too. 1. The choice of meat is important!!! Just because the supermarket has labeled the steak “good for grilling” doesn’t mean that it is. Lean meat does not do well. You want a piece that has marbling throughout. And these are good cuts: fillet (mignon), top loin (rib eye) – basically the same cuts that are the ones you love in the restaurant. 2. Next, proper heating of the grill is vital. If you are using charcoal, spread 2/3 of the bricks on one side and 1/3 of the bricks on the other. That way you have a hotter side for searing the meat and a cooler side for cooking the meat. If you are using a gas grill, you will lose some of the flavor, but you will want to turn the heat down for the cooking portion. 3. Next, rub both sides of the meat with oil and cover with salt and pepper. Be generous with the salt and pepper because it will fall off during the grilling. 4. Place your meat on the hot side for searing. Cook on each side for three minutes to get the nice grilled meat crust color you love. For a hand test, I’ve been told that you should be able to hold you hand over the heat for 3 seconds before you can’t take it!5. Place your meat on the cooler side for cooking to your taste. The hand test for the cooler side, I’ve been told, is 6-7 seconds. You will want to use a timer to cook the meat – or use the slice and peak test to see if the meat is done enough for you. Just don’t cut and peek too often or you’ll lose all the juice!6. When the steak is done, take if off the grill and let it set for at least 5 minutes. Some people call it “resting”. It allows the juices to spread back out so that you’ll have a juicy steak with a nice crust. Follow these steps and you’ll be enjoying perfectly grilled, juicy, melin-your-mouth steak that will impress and satisfy the most discriminating steak eater!

The Fruits Of Summer

Peaches, plums and nectarines are a rite of summer – and a must for healthy summer skin
(NC)-It’s a sure sign of summer: mounds of sweet, juicy peaches; plump, flavorful plums; and aromatic nectarines that seem to arrive with the warm days of late spring and leave with the first cool autumn breezes.
Perhaps it’s just a coincidence that these same peaches, plums and nectarines – long considered a delicious source of nutrition like most fruits and vegetables – are also important sources of antioxidants, essential for maintaining healthy skin. When the sun begins to shine, these fruits begin to work their magic.
A recent study conducted by the University of California – Davis found that these three summer stone fruits are rich in phenolic compounds which act as antioxidants, and include ascorbic acid (Vitamin C), carotenoids (orange or red colored substances found in many fruits) and provitamin A/beta-carotene.
Here’s how antioxidants work to protect the skin. Photoaging – skin changes resulting from exposure to ultraviolet (UV) rays – happens where there is an imbalance of pro-oxidants (free radicals) and antioxidants in the skin’s cells. The sun’s UV rays can accelerate free radical production while at the same depleting antioxidants. Photoaging usually manifests itself in rougher, drier, wrinkled and less elastic skin.
Antioxidants protect skin cells by counteracting free radical activity. In addition,
Vitamin C is critical for the formation of collagen in the skin, and beta-carotene (transformed in the body into vitamin A) is important for maintaining the growth and health of skin cells.
All are good reasons to stock up on tree fruits between now and September. The best reason is just to enjoy these juicy, flavorful fruits that seem to be bursting with sunshine – all the while combating the harmful effects of the sun’s ultraviolet (UV) rays.
A long legacy
According to The Peach Sampler, a cookbook compiled by Eliza Mears Horton, peaches originally came from China: the fruit is referred to in the writing of Confucius in the fifth century. Peaches then traveled, via caravan routes, to Persia, Greece and Rome. In the United States, peaches first appeared only years after the pilgrims landed in 1620.
Interestingly, peaches, plums and nectarines are members of the rose family. Nectarines, which many consider a form of the peach, is actually a very distinct fruit and likely predates the peach. Nectarines take their name from the drink of the Olympic gods: “nectar. ”
Plums come in two types: Japanese and European. Japanese plums – tarter, juicier and larger than European plums – are the most abundantly produced varieties in the United States. They were first introduced to the United States in the late 1880s when legendary plant breeder Luther Burbank imported the parent stock from the Satsuma province of Japan. They come in a variety of colors – red, purple, black, green and yellow. European plums were introduced in the United States by the Pilgrims: they tend to blue or purple, more oval-shaped, smaller and sweeter than the Japanese varieties.
Today, there are more than 1. 7 billion pounds of plums, peaches and nectarines packed each spring and summer in the United States, with more than 75 percent grown in California.
The state commercially produces more than 200 varieties of peaches, 200 varieties of plums and 175 varieties of nectarines. Most peach varieties are freestone, meaning the flesh of the fruit easily slips away from the pit. For nectarines, freestone varieties are generally available in June and July. All plum varieties are clingstone.
Summerwhite varieties of peaches and nectarines have a pale white skin with splashes of bright pink, while the flesh is light pink or white. Summerwhite varieties represent about 20 percent of the peaches and nectarines packed in California.
The basics: Selection, storage and handling
When stone fruits are purchased in the grocery store, they often feel hard to the touch and are not fully ripe. The best way to ripen stone fruit is to place it in a paper bag, fold the top of the bag over loosely, and place the bag on the counter for one to three days. Never store hard fruit in the refrigerator, in plastic bags, or in direct sunlight.
Check the fruit daily. When it’s ripe, it will be aromatic and will give slightly to gentle pressure. Once ripened, it can be stored in the refrigerator for about a week.
Peaches, plums and nectarines are easy to prepare: simply rinse under cool water and they’re ready to go. Unless a recipe calls for it, you never need to peel any of these fruits: in fact, many of the antioxidants found in stone fruits are contained in the peel, and it’s highly recommended that the peel be consumed along with the flesh.

Easy Spaghetti Recipes

Spaghetti has always been a favorite family meal. My teenage daughter will eat leftover spaghetti for breakfast, lunch, and as a mid-afternoon snack. Not everyone loves spaghetti so much that they will go to that extreme, however, and the same meals can getting boring after awhile. Here are some ways to jazz up this old favorite: Italian Sausage Spaghetti
2 lbs. Italian sausage     48 oz. spaghetti sauce     1 (6 oz. ) can tomato paste     Green pepper, sliced thin     1 lg. onion, sliced thin     1 tbsp. Parmesan cheese     1 tsp. parsley flakes     1 c. water
Place sausage in skillet and cover in water. Simmer 10 minutes; drain. Meanwhile, place remaining ingredients in crock pot. Add drained sausage and cover; cook on low 4 hours. Increase to high; cook 1 hour more. Cut sausage in bite-size slices and serve over cooked spaghetti. Sprinkle with more Parmesan, if desired. Irish Italian Spaghetti
1 onion, chopped     2 tbsp. vegetable oil     1 lb. ground beef     1 tsp. salt     1/4 tsp. pepper     Dash of red pepper     1/2 tsp. chili powder     1/2 tsp. tabasco sauce     1 can cream of mushroom soup     1 can condensed tomato soup     1 (8 oz. ) package spaghetti     1/2 c. grated Parmesan cheese
Brown onion in oil. Add meat and seasonings. Brown lightly, cover. Simmer 10 minutes. Add soups, cover and simmer 45 minutes. Cook spaghetti. Cover with sauce and Parmesan cheese. Baked Spaghetti
1 c. chopped onion     1 c. chopped green pepper     1 tbsp. butter or margarine     1 (28 oz. ) can tomatoes with liquid, cut up     1 (4 oz. ) can mushroom stems and pieces, drained     1 (2 1/4 oz. ) can sliced ripe olives, drained     2 tsp. dried oregano     1 lb. hamburger, browned     12 oz. spaghetti, cooked and drained     2 c. shredded Cheddar cheese     1 can cream of mushroom soup     1/4 c. water     1/4 c. grated Parmesan cheese
In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, and oregano. Add ground beef. Simmer, uncovered for 10 minutes. Place half of the spaghetti in a greased 13x9x2-inch baking dish. Top with half of the vegetable mixture. Sprinkle with 1 c. cheddar cheese. Repeat layers. Mix soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes. Six to 8 servings. Chicken Spaghetti Casserole
1/2 c. margarine     1 c. chopped red bell pepper     1 (4 oz. ) can sliced mushrooms, chopped     1/4 c. chopped hot pepper rings     2 c. chicken broth     1/4 c. flour     2 c. cooked chicken, chopped     1 (4 oz. ) can diced pimento     1 tsp. salt     1 oz. chopped slivered almonds     1/2 lb. spaghetti, broken     4 slices American cheese
Melt margarine and cook peppers and mushrooms until tender; add flour and blend well. Add chicken broth. Cook and stir until thickened. Add chicken, pimento, and seasonings; heat and add almonds. Cook spaghetti in boiling water for about 9 minutes. Drain and mix with previous ingredients. Place in casserole dish and cover with slices of American cheese. Heat at 325 degrees until cheese is melted (approx. 30 to 45 minutes). Serve.

50% Less Cooking

50% Less Cookingwithout hitting the fast food button! Don’t you just cringe when some clever kitchen type tells you what you could be doing with the leftovers in the fridge, when it’s plainly obvious the leftovers will stay there until they walk out by themselves!More often than not, saving money with leftovers, although a great idea, takes a lot of time in preparation and relies on many other ingredients being available. So. . . . . . . . . . Design your own leftovers!Cooking twice as much as you need ‘by design’ allows you the extra time tomorrow with the added bonus of knowing what you’re going to cook. Dithering around in the kitchen working out who wants what and what you forgot to buy, takes ages. If you know you’ve already got a portion of the evening meal ready in the fridge, life becomes a lot less stressful. Most ‘in-the-pot’ dishes like bolognaise, chile, casseroles and stews can all be made in double quantities in very little extra time. Make sure you thoroughly reheat meat dishes until very hot. The only real problem with in the pot recipes is that you’re obliged to eat the same meal two nights in a row. Although you can serve it with rice, pasta, or potatoes to add some variety. If you’ve managed to cook enough rice to feed the neighborhood, don’t throw away the leftovers. Let the rice cool completely, place in a bowl, cover with plastic food wrap, and refrigerate. Then the following evening you have a base for a new and exciting meal. . . try these ideas:
Egg Fried Rice: Make a plain omelette and remove from pan. Cut into small pieces and set aside. . Put cold leftover rice in the pan and stir gently. Add omelette pieces, stir and heat until hot right through. Serve with Chinese style ribs, or veggie sausages.     Special Fried Rice: Fry in olive or nut oil a finely chopped onion, tomato, green pepper and a few sliced mushrooms. Add leftover rice to pan. Stir gently. Add sweetcorn for colour and a few chopped walnuts if liked. Serve with any meat, fish, egg or veggie dish.     Rice Salad: In a large bowl, mix leftover rice with fresh raw chopped vegetables; onion, tomato, sweet pepper, celery, sweetcorn, and any other favorites hanging around in the fridge. Chill for half an hour before serving. A half mayo-half natural yogurt dressing can be gently stirred in if liked. To create a whole summer meal in a bowl, add chopped boiled egg, cooked flaked fish, pieces of ham or cooked chicken or even nuts and raisins!
Potatoes can easily be turned into ‘designer leftovers’Cooking a whole tray of jacket potatoes will take no longer than cooking one or two, just a few extra minutes scrubbing time needed. Store leftovers in the fridge.
Flat Fries: Slice and shallow fry leftover jackets in hot olive oil and some mixed dried herbs or cumin spice. Turn occasionally. Serve hot with anything.     Family Omelette: Peel and dice leftover jackets and gently fry in olive oil, with a chopped onion. Pour over beaten eggs and add some grated cheese. Cook gently for a few minutes. Turn and cook the other side. The omelette will probably fall apart during this manouevre. Just push it back together. No-one will know! Serve hot with a green salad.     Rough Potato Salad: Peel leftover jackets and chop roughly. Mix in a large bowl with sweetcorn, tuna and a little chopped onion or chives. Serve with a mayonnaise sauce.
Hot mashed potato, served with a delicious gravy, is always a family favorite. Make twice as much and delight the family two days in a row! Cool the leftover mash thoroughly. Place in a bowl, cover with plastic food wrap and refrigerate.
Baked Mash: Put leftover mash into a large bowl and stir in cooked flaked white fish, bacon pieces, or cooked vegetables. Place in a greased ovenproof dish, top with grated cheese and bake in a medium oven until hot right through.     Burger Mash: In a large bowl, mix leftover mash with a little beaten egg, some chopped chives or very finely chopped onion. Then form small balls in your hands. Flatten slightly and, if available, coat with breadcrumbs or chopped nuts. Fry as you would a burger!    Cottage Pie: Cook minced beef, or veggie equivalent, a chopped onion and a tin of tomatoes together and place mixture in a large lightly greased ovenproof dish. Spoon leftover mashed potato over the top, and sprinkle on a little grated cheese, if liked. Heat through thoroughly in a medium to hot oven and serve hot with green vegetables.
Cook a slightly larger chicken and keep the leftovers covered – and maybe hidden – in the fridge. A vegetarian equivalent of chicken will work equally well with these dishes.
Quick Chicken Curry: Pour a home made curry sauce or a jar of ready – made over cut up leftover chicken pieces and heat through thoroughly in a hot oven. Always make sure re-heated meat is steaming hot right through. Serve with rice or jacket potatoes.     Chicken Salad: Mix cold leftover chicken with a finely chopped onion and stir in a half mayo, half natural yogurt dressing. Add a few walnuts for an extra special treat. Chill for 30 minutes and serve with any dish. .     Chicken Stir Fry: Put cut up chicken pieces in a frying pan with a little olive or nut oil. Mix in thinly sliced sweet peppers, onion, tomato and any other bits in the fridge that look healthy enough to eat. Cook gently for a few minutes, ensuring the chicken is thoroughly hot. Then mix into a bowl of hot cooked noodles. Serve with an oriental style sauce.
Hot Tip: Planning a few menus in advance will mean you are always in control of nourishing and tasty meals, and no need to lean guiltily on the microwave waiting for the latest TV dinner to cook!

Parmesan Crusted Sole with Lemon Beurre Blanc

Sole/flounder is a refreshing sweet and mild flavored fish which allows it to be used in a variety of ways. With its long thin flesh, sole is often stuffed or used in other extravagant plate presentations. Because this fish is very thin it’s a great choice to pan fry for a quick meal. Parmesan crusted sole is the best of both worlds, it’s eloquent and fast. You can make it look even better with some fresh chives, tarragon or basil. Even if you don’t like fish, you’ll love this recipe. Serves 4
4 ea.     Sole fillet (6-8 oz) if the fillets are small use 2 per serving    1 ВЅ cups    Panko (Japanese bread crumbs)    ВЅ cup    Grated parmesan cheese    4 Tbsp.     Parsley – minced    ВЅ tsp.     Granulated garlic    Вј tsp.     Kosher salt    ВЅ tsp.     Pepper    ВЅ cup    Flour all purpose    3 ea.     Eggs    1 cup    Milk    4 Tbsp.     Butter    4 Tbsp.     Olive oil    1 cup    Lemon beurre blanc
In a food processor blend panko, parmesan and parsley until fine. Transfer to a shallow pan. In a separate pan whip eggs and milk until well combined. In a third pan place the flour. Take the sole fillets and season with salt, pepper and granulated garlic. Dredge sole in flour, then egg wash and finally in the parmesan/panko mix. Pat the parmesan and panko into the sole until the mix sticks to the fish. In a large sautГ© pan heat butter and olive oil until hot. Carefully place sole in the pan and shake the pan to make sure the fish doesn’t stick. When sole is golden brown, flip over and continue to cook. When sole is done (120В° F internally), transfer to plate and top with lemon beurre blanc. Lemon Beurre BlancYields 1 cup
1 cup    White wine    1 Tbsp.     White wine vinegar    1 Tbsp.     Shallots    4 Tbsp.     Heavy whipping cream    Вј lb    Butter unsalted, chilled, cut into cubes    2 Tbsp.     Lemon pulp chopped (see note)    1 tsp.     Lemon zest – minced    1/8 tsp.     Kosher salt    1/8 tsp.     White pepper
In a sauce pan over medium high heat, combine wine, vinegar and shallots. Reduce until almost a syrup consistency. Add cream and continue to cook reducing by half. Turn the heat to low and add butter cubes 2 at a time while stirring until all the butter is added and sauce is a creamy consistency. Season with salt and pepper. Note: If the butter is not chilled it will not incorporate into the sauce. Also if the wine mixture is not reduced far enough the sauce will be runny. Note: To make the lemon pulp, cut off the rind including the white part. Cut between the sections removing just the pulp. At the same time removing any seeds. Place the pulp and any juice in a cup. It is also a good idea to zest the lemon first.

Easy, Frugal Breakfasts!

We all know breakfast is the most important meal of the day. And that children that eat breakfast do better in school than those who don’t. However, we also all know that it isn’t always easy to find time to prepare that all-important meal or to convince our children to eat it! One way to create a positive attitude toward breakfast in your children is by showing them that you enjoy breakfast! Eating breakfast as a family is a great opportunity to spend some quality time together. Spending time together, making breakfast can turn out to be a child’s favorite part of the day! By being creative and maybe just a little bit organized, you can make a variety of tasty and healthy breakfasts. Try these ideas:
for a quick and easy breakfast try a toasted bagel spread with low-fat cream cheese. or peanut butter spread on whole-wheat toast. how about a fruit smoothie? Toss whatever fruit you have in the blender with milk. when you have a little time, prepare a large batch of pancakes or waffles. Freeze in a single layer, then stack in a zip-top bag. In the mornings, pop one into the toaster, then top with fruit and yogurt. or spread peanut butter and jelly between 2 pancakes. try some non-traditional foods, like leftover pizza–kids nearly always go for it! kids don’t want to drink their juice? Try this easy recipe for Orange Juice Smoothies. 1/2 cup orange juice 1/4 cup sugar 1/2 cup milk 1/2 cup water 1/2 teaspoon vanilla 5 or 6 ice cubes Mix all ingredients in blender till smooth.
Breakfast doesn’t have to be ham and eggs anymore! Nor does it have to be cold cereal. By using a little creativity you can have a healthy breakfast every morning!

Perfect Picnics – Frugal Food Safety Tips

Summer is finally here and for a lot of us that means heading out to the lake or to the park for a picnic with friends or family. Unfortunately, if we’re not careful when we plan, transport and serve that picnic, our outing might not end up happily. Here are some tips to remember when planning an outdoor meal: 1. Keep hot foods hot and cold foods cold. Bacteria multiply quickly at temperatures between 40 and 140 degrees. Foods that have been kept at unsafe temperatures are a prime source of foodborne illnesses. 2. Plan ahead and try to take foods that don’t spoil so quickly. At any rate, don’t eat anything that’s been sitting out for more than an hour, especially if the temperature is over 80. 3. Try to take only the amount of food that will be eaten, so there will be no leftovers. 4. Pack your food with ice or cold packs in an insulated cooler. Place foods that will be eaten last in the bottom. You can make your own blocks of ice by freezing water in milk cartons or other plastic containers. Place ice blocks or cold packs between containers of food, never just place containers of food on top of ice. 5. You might want to bring 2 coolers — 1 for drinks, because it will be opened more often, and 1 for the food, that can be set in the shade and kept closed until needed. 6. If you’re planning to cook hamburgers at the picnic site, shape your meat into patties and freeze before putting into the cooler. Take along a meat thermometer to be sure you cook the meat to an internal temperature of at least 160 degrees. 7. An extra zip-top bag full of ice can be placed in the top of the cooler. The extra ice will come in handy for the trip home. If your day is a long one, and the ice melts the cold water can come in handy, also. 8. Carry your cooler inside your car, instead of in your hot trunk and be sure to place it in a shady spot and maybe even cover it with a blanket when you reach your destination. Open it only when necessary. 9. Instead of bringing whole jars of condiments, pack what you will need into smaller plastic containers. 10. Bring lots of clean utensils for serving as well as eating. Pack pre-moistened towelettes and paper towels for easy cleanup. 11. And remember this rule from the U. S. Department of Agriculture regarding leftovers: When in doubt, throw it out!