Recipe: Ham, Green Beans & Potatoes in Sauce

This recipe is one of my family's favorite cold weather meal.

It is so simple to make and if you make a lot of it you can freeze it for a quick meal on those hectic days when there's no time to cook.

What you need: 

(1) Package of cubed ham

(1) bag of frozen green beans or two cans

(4-8) raw potatoes cubed

¼ cup onions

1 tsp each of salt, pepper, garlic powder, Mrs. Dash table blend 

(add more of each seasoning to taste or if making a bigger batch)

2-4 tbsps. butter

2-3 chicken flavored bouillon cubes 

What you do: 

Put all into pot filled ½ - ¾ full of water.

Boil for 15 minutes or until beans and potatoes are tender, stirring occasionally.

Mix up a few forkfuls of cornstarch with milk in a cup, mix well. Make it a consistency thicker than milk, but not as thick as paste and add to boiling pot. This makes the sauce. Stir well. 

It should thicken right away. Remove from heat. 

If sauce is too thick, just add a little water and stir. Too runny and do a mix of cornstarch and milk in the cup again and add till desired thickness.

Serve hot with favorite bread. 

Freeze the remainder for a quick meal. I freeze mine in individual servings by putting them into quart sized zippered bags then all the small bags are added to a large baggie and labeled. Put in freezer. Make sure the food is cool before adding it to the bags as you don't want to melt the plastic.

Then if a family member wants a quick, hot meal, they can just run the bag under the faucet for a few moments, break into chunks and add to a bowl to microwave or add to a pot on the stove with a little water in it and reheat.

It sure hits the spot on those cold evenings.

An Easy Pork Roast Recipe That Also Saves You Money

Here is an easy pork roast recipe that saves money because we cook the roast now and get a couple of meals off of it later when I don’t feel like cooking or when I am short on time.

Pork is a leaner meat than beef and provides a nice break from the chicken we usually eat.

Our local supermarket on occasion has pork roasts on sale for half off or more every few months. They may offer a partial sale in between, but I usually wait till they are half off.

There are websites out there that can show in your area what products tend to go on sale and when. The sites may charge a small fee, but if you have a lot of mouths to feed they could save you a lot of money and save you time, too.

We don’t have a large family anymore, so I usually will only buy 2 of the largest pork roasts I can find. You can ask the meat guy to bring you the largest and freshest if you want.

Why buy the largest you can find?

You are already going to be taking the time to prep and cook one, you might as well get the largest to save time and money by making it go farther.

I cook one roast at a time. I preheat the oven to 375°. Some people like to cook them at 400°, but I have found 375° keeps them really juicy and still has them cooked in about 2 hours depending on size.

Get your pan ready. Make sure your pan is at least an inch or two deep and long enough so that your roast doesn’t hang over the sides. I also use a wire rack in my pan so my roast is sitting just above the water. I add the water to just below the rack.

You want plenty of water so it doesn’t run dry. If this is your first time, make sure to periodically check to make sure you still have plenty of water in your pan. Add more if need be.

But I don’t want my roast “sitting” in a puddle of water either. Then spray non-stick spray on the rack to make it easier to remove your roast once cooked.

Get out all your spices so they are ready to go. Here are what I use:

• olive oil
• salt
• pepper
• onion powder
• garlic powder
• Mrs. Dash table blend

Sorry folks, I do not measure my seasonings. I go by taste and the, “That looks good” method. Don’t be afraid to play around with seasonings. There are much better cooks out there who could recommend many other and even better seasonings than I do. Do a search on the Internet for what seasonings go with pork and experiment.

I cut open the plastic surrounding the roast in the sink and let the juices drain out. I do this because I like to rinse off my meat. 

If we were ever at a meat processing plant I know we would never eat meat again, so washing it off I feel gets some of the dirt off. Yes, I know it doesn’t wash germs and bacteria off, but there is plain old grime on it that does rinse off.

Be sure not to run the water too fast as you do not want raw meat juices to be splashing all over everything. 

I then spray everything down with a good, but safe disinfectant to kill any bacteria that may be in the sink, on the faucets, counter, etc. I like to use Basic-G as my disinfectant. It is safe, easy to use and much, much cheaper than bleach. Plus it kills more bad guys and longer than bleach.

I do not pat the roast dry, but transfer it right to the pan. I then brush a generous coat of olive oil on top and shake on the seasonings.

Then I cut up carrots, celery and onion and add to the pan around the roast. This will help flavor your gravy later. I also sprinkle the seasonings in the water.

Then I make a tent of foil by taking 2 long pieces of aluminum foil, wrap around top edge of pan to meet in the middle, then lightly wrap the top pieces together so it looks kind of like a pup tent over the roast.

Pop it into oven and set the timer for 1½ hours. That isn’t long enough, but you will want to check the temperature after that time to see how far you have to go. Ovens vary and you don’t want to overcook it, so if you are getting close you can re-set your timer in 20-30 minute intervals and re-check as you go.

I remove the foil about 30 minutes before done to brown it just a bit and check the temperature of the meat.

I cook to 170° because I like my meat thoroughly cooked. Make sure to check in the thickest part of the meat and remember after it sits a couple of minutes the temperature will rise a few degrees.

I like to cut my roast into slices and freeze them to eat later in the week on one of those crazy nights when you have to take your kid to practice, etc.

I will let the roast rest a short time while I get my paper, foil and bags ready to freeze the slices.

I then transfer the roast to a plate and begin to slice approximately ½ inch thick chops off. (I do this after I peel a corner off to taste – yum! You do this, too, right? lol)

I transfer these slices to a plate in a single layer to cool a bit. I can sometimes get 10-12 chops off of one roast. If you try and buy 12 boneless pork chops at the store you will spend a lot more for them then cooking and slicing them yourself.

I take parchment paper and tear off the exact many sheets I need, one for each slice of meat in a size that easily wraps around each chop without leaving it exposed. I then will also tear off the same amount of aluminum foil pieces.

I tear the pieces of paper and foil off first as this makes it go faster rather than cut, tear, wrap, cut, tear, wrap, put in bag. I like to work faster and more efficient.

Wrap each slice by itself in a piece of parchment paper, then wrap it in a piece of aluminum foil.

You want to wrap in parchment paper first so when you go to pull it out of the freezer to warm up, you won’t be spending all your time trying to peel foil off your pork chop. If you ever had to do this then you know what I mean. The parchment paper releases real easy.

The foil helps to keep freezer burn out so make sure your foil piece wraps the chop entirely with no gaps.

Then put about 6 chops in a gallon size plastic freezer bag. Fold over the bag before sealing to get out all the air you can. Make sure to write on the bag what it is and the month/year. They should keep for up 3-4 months, but ours never last that long!

You can also use those food saver devices if you have one. I think you can find them here: Food Savers

Now pour off the juices with the veggies into a bowl and begin your second roast if you have one.

I like refrigerate the bowl of juices to cool it first, then later I skim off the fat that came to the surface and take a large spoon and spoon it into smaller freezer baggies to use as a gravy or cooking juices later.

The best way we like to re-heat our cooked pork chops it to take a non-stick frying pan, (I love those T-Fals) add the chops, and then add the frozen juices you poured out of the pan after cooking the roast. Do this by opening and peeling the plastic baggie off, then add the frozen chunk of juice to the pan. Add just a little water to help keep the chops from burning till the juices melt. 

Cover with a lid and cook on medium to heated through.

All your seasonings are right there so all you have to do is heat and eat! 

You can steam some veggies to go with it or eat the cooked carrots, celery and onion in the juices.

You can also shred the pork and make your own pork barbecue by adding barbecue sauce instead of pork juices to your pan.

To make an easy gravy, right before you remove the pork chops from the frying pan that have been heating in the juices, add a forkful or two of flour or cornstarch (your preference), stir well and often till the thickness is how you like it.

Some people may say, “Well, I don’t have 2 hours to cook one!” I understand that with jobs, homes, kids, and everything this can seem like a big chunk of time. 

You can do this on a day off while you are doing other chores like laundry, cleaning, etc. Once prepped and veggies chopped (you can also buy pre-chopped veggies, but they cost more), it cooks by itself for that time. Then it only take a short time to slice, wrap and throw in the freezer.

You will be oh so glad you did this on that one night you are too tired or too short on time to cook. And it keeps you from having to go through the drive-thru!

I am fortunate that I work from home so I can do this on the days I choose. That’s the benefit of having your own business. :)

If you have ever dreamed of having your own business you can work from home, contact me and let’s talk. I will explain what I do and you can look into it and see if it’s a fit for you. You can also visit my site and look around first:
Project M.A.H.M.A.

I hope you enjoy this simple easy pork roast recipe and if you spend some time cooking it ahead of time you can have a wonderful easy meal later in the weak when you don’t have time to cook one!

Save money. Save time. Yay! :)

Julie

Recipe: Chocolate Covered Bananas

Do you have some over-ripe bananas dying a slow death on the counter?

No one will eat them because they are yucky, right?

Here’s a great way to use them and have a semi-healthy treat! You only want to use very ripe bananas so the mushy ones are perfect for this.

Peel bananas and cut off any brown areas.

Slice bananas in the size you want. I like to cut mine where they can be eaten in 2-3 bites. The chocolate will melt on little fingers if too big.

Melt some semi-sweet chocolate chips in a bowl for 1 minute in the microwave. Stir.

Take tongs and dip banana slices in chocolate. Take a spoon and cover banana slice on all sides with chocolate. With tongs transfer chocolate covered banana slices to a freezer safe plate, arrange in just one layer and not touching. Do not cover plate.

Work fast as the chocolate will cool quickly and harden. You may want to do melt small batches of chocolate at a time to prevent this.

Place open plate in freezer till frozen. They don't take long to freeze. Once frozen, wrap in small, individual pieces of wax paper, put in freezer bag and pop back into freezer.

Now you have individually wrapped, finger sized, semi-healthy treats the kids will love.

They taste like a frozen ice cream treat. Even those who say they don’t like bananas will like these since they taste more like ice cream.

Don’t worry about how they look. Mine do not look professionally dipped, but my family obviously doesn’t care as they disappear fast!

Hope you like this new way to use mushy bananas and the good banana sort of balances out the not-so-good for you chocolate, right? I like the way you think. ;)

Julie

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Apple Cinnamon Spice Energy Tea Recipe

Ingredients:

1 stick of Shaklee180™Energizing Tea Green Matcha Flavor
6 oz. hot water
2 Tbsp. unsweetened apple juice
1 tsp. orange juice
Dash of cinnamon

Directions:

Heat water and mix with one stick of EnergyTea Mix Green Matcha. Add apple juice, orange juice, and cinnamon. Stir and sip.

Enjoy with a friend or a good book. 

Approximately 22 Calories, 0g Protein, 4g Carbohydrate, 0g Fat, 0g Fiberz

Learn more about Shaklee's great nutritional products. We have wonderful gift ideas for the hard to buy. 

Need help? Contact us and we can provide you free assistance.

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The Shaklee Difference

Grow Great Tomatoes Organically, Prevent Deydration, Homemade Salsa

Living Well

In this issue:

• Grow great tomatoes organically!
•  Prevent dehydration
•  Homemade salsa recipe

Welcome to our new newsletter! We will be bringing you helpful tips on staying healthy this summer.

This month started out with soggy ground and is quickly turning out to be one of the hottest June’s on record! Hope you are finding ways to stay cool!

Grow great tomatoes organically!

I love home grown organic tomatoes. They are so full of flavor, are relatively easy to grow and are so cheap! Grow your own tomatoes either in a plot of ground or in containers. Use them in salads, on sandwiches or in your favorite recipes to bring a wonderful taste and some good nutrition to your meals.

~Did you know? -That tomatoes are high in vitamins A, B6 (thiamine), C, E and K. As well as the minerals calcium, iron, phosphorus and potassium. The most well known of tomato nutrients is the antioxidant lycopene which is a powerful antioxidant.

Help your tomatoes thrive with the use Basic-H in your garden. You may be asking yourself, Basic-H, the stuff I use to clean my floors and wash my car on tomatoes??

Well, Basic-H helps the plant thrive by being a surfactant which helps break down the resistance of water and helps it penetrate the soil better. Bugs also hate Basic-H which is a great natural bug repellant.

Here’s how to use Basic-H with your tomato plants:

Ø  Mix 5-6 drops (not quite 1/8 teaspoon) to 16 oz. water. Apply to ground around the plant, not directly on the plant.

Ø  For bugs: Mix 1/2 teaspoon Basic-H to 1 gallon water. I would spray, let sit for a few minutes then rinse off with water. The Basic-H penetrates the bugs & basically drowns them.

Prevent Dehydration

Dehydration occurs when your body loses too much fluid. This can happen when you stop drinking water or lose large amounts of fluid through diarrhea, vomiting, sweating, or exercise.

Not drinking enough fluids can cause muscle cramps and you may feel faint. Usually your body can reabsorb fluid from your blood and other body tissues. But by the time you become severely dehydrated, you no longer have enough fluid in your body to get blood to your organs, and you may go into shock, which is a life-threatening condition.

Dehydration can occur in anyone of any age, but it is most dangerous for babies, small children, and older adults.

Symptoms can include:

·         Headache

·         Backache

·         A dry mouth and sticky saliva.

·         Reduced urine output with dark yellow urine.

·         Acting listless or easily irritated.

Very few people realize that the early symptoms of dehydration are headaches and backaches as well as muscle cramping. If you feel one of these symptoms coming on, try drinking a good amount of water. You may be surprised to find the symptoms go away!

Be sure to drink large amounts of water especially during these hot days as fluid and electrolytes are easily lost with very little exertion.

To help stay hydrated and replace lost nutrients during work or exercise try Shaklee Perfomance – a great tasting way to replenish what’s lost that is clinically proven to hydrate better than water. Plus, Performance has more electrolytes and provides more energy than the leading hydration drink.

I love Shaklee’s Performance. It doesn’t leave that overly sweet, sticky aftertaste in your mouth like some sports drinks do and it isn’t overloaded with sugar. It’s just the right amount of flavor and it really does help keep your energy level up!

Homemade Salsa Recipe

·         2 large, red ripe tomatoes, peeled and seeded

·         1 garlic clove peeled (or add garlic powder to taste)

·         1 green chili, seeded and cut into thirds

·         3 green onions, cleaned and cut into 1 inch pieces

·         4 oz canned chopped green chilies

·         1 to 3 whole jalapeños, deveined and seeded (Optional to taste)

·         1/4 cup fresh Cilantro, chopped

·         1 teaspoon olive oil

·         1 Tablespoon lime juice

·         salt and pepper to taste

·         In the food processor, turn the motor on chop first and drop in the garlic, cilantro, green onions and jalapeños into the bowl of the food processor to chop for just a few seconds.

·         Turn off the motor and scrap down the sides of the bowl using a rubber spatula.

·         Add all the remaining ingredients from the tomato salsa recipe, tomatoes, chili, the chopped green chilies, olive oil and lime juice. Process with brief pulses to reach the desired texture.

·         You want to see bits of all the vegetables throughout the salsa.

·         Salt and pepper to taste.

·         Pour into a serving bowl and allow to season for approximately one hour.

I hope you enjoyed our newsletter. Be sure to share it with your friends!

To learn more about the products mentioned here you can visit our website at:

http://www.tobehealthy.myshaklee.com/

Deal Alert: Whole Chicken on Sale for .88 a Pound

Main Street Markets (formally Marsh's) is having a sale that ends today on Perdue whole chickens for only $.88 a pound!
Perdue makes organic chicken which I prefer over non-organic because their hens are not fed any artificial ingredients, given hormones, etc. If you knew what is given to non-organic chickens you would never eat it.

This sale is a great deal.
I bought a couple of five pounders and got enough chicken to make several meals.
Even though this store has a little higher prices than your bigger chains, they often have great deals on chicken, so watch their ads which run from Thursdays through Wednesdays.
I cook my chickens up with a little seasoning at a low temperature of 350 degrees for a couple of hours till temperatures reach 180 degrees on a meat thermometer. I lightly cover the bird with foil till that last 30 minutes or so. Then I take the foil off to brown.
I keep the skin on till I'm ready to cut the meat off. This helps keep the juices in and cooking at a lower temperatures assures that your meat will be juicy.
I slice the breast meat off wrap and freeze.
Then I pick the rest of the meat off in pieces, separate the white from the dark.
Then I put the amounts I normally use in my dishes into small ziploc bags, then I put the several small bags into a large freezer bag. Mark and date it.
Then when I need to add chicken to a dish I'm making all I have to do is pull out a premeasured, pre-cooked amount of chicken, defrost and add to the meal.
Plus I get loads of chicken juice to make homemade gravy that is so mouthwatering, you can't get enough.
If you think that the dark meat won't be used because many people don't like dark meat, try making chicken salad with it. You can't tell the difference in the taste at all. A bowl of chicken salad around here doesn't even last a day.
It makes meals so much simpler and faster when you already have the meat cooked and buying it on sale in larger quantity saves you lots of money.
Nothing could be better than saving money and saving time all at once!

Quick & Easy Pasta Bake

*See at end of recipe on how to save money with ingredients.

This easy casserole takes no time and very little effort to make and everyone loves it.

You can easily make it more nutritious by using lean, organic meat, low sodium sauce, whole grain pasta and low fat cheese.

Pre-heat oven to 350°

You will need:

1 pound cooked ground beef, drained and rinsed
1 package of pasta, cooked and drained
1 large jar of “doctored” spaghetti sauce (see below how I “doctor” my sauce)
2 cups of shredded Mozzarella cheese

Combine meat, sauce and pasta in a 13 x 9” baking dish.

Bake for 15 minutes

Remove and sprinkle cheese on top and bake for 5 minutes or until cheese is melted.

Serve with a salad and garlic bread. Freeze remaining, if any, for leftovers another night or make a double batch at the same time and you will have another meal ready for someone else to defrost and heat when you’re too tired to cook.

*Doctored Sauce – I always add to any pre-made sauce. Even if they say, “It’s In there” I always improve it.

It’s simple and add the amount you want. Here’s all I do:

Just add garlic powder; dried, minced onions; oregano and McCormick Italian Herb blend to your sauce in a pan. Heat for 5 minutes stirring frequently. Mix in meat before adding to pasta.

*Here’s how I save time & money with this recipe:

I bought several one pound packages of organic ground beef ( I cannot stress enough the importance of service beef that is without chemicals and hormones in it) when it was marked down due to expiring in a couple of days. I cooked it up and put one pound portions into individual plastic containers, labeled and dated and then put in freezer.

When you want some cooked ground beef, turn upside down, run under warm water for a few seconds till it “releases”. Then put in a glass bowl to defrost in microwave for a few minutes, break up with fork. Plastic is not safe to heat in microwaves due to chemicals being released into food, that’s why I just put it in a bowl to re-heat.

I bought name brand sauce when it was on sale combined with coupons. I am able to stock up on a few jars for less than half the normal price.

Pasta – buy fun shapes for your family. Bow tie shapes are our favorite for casseroles. Bought on sale combined with coupons got large boxes for less than .50¢ a box! I stocked up.

Cheese – Again bought on sale when the sale hit to almost 50% off regular price. This type of sale comes around about once a month at most stores. Check for coupons both in newspapers and online for the name brand.

Always try to only use your coupons when the item goes on sale. This maximizes your savings making it possible to buy your items for a lot, lot less.

In addition to coupons you get from the Sunday paper, here are some links to free online coupons you can print:

My 2 Year Old & The Stream of Toilet Paper

My 2 year old is really good at going to the potty. He even prefers to “wipe” himself now after pooping. This is great except when he doesn’t do a thorough job, but he’s getting better.

But like most things two year olds do, it always has a comical side. Today one of the comical episodes was after pooping and wiping he came out to tell me what a good job he had done, like he always does. This time however he must have forgotten that he had the end of the toilet paper roll still in his hand. Strung out of the bathroom, all the way down the hall and into the living room was a great big long stream of toilet paper.

I couldn’t get mad. All I did was gasp, then giggled, then asked him, “Jake. Good job on going potty, but did you forget something?” He looked at me with a puzzled look. I said, “Well, you need to wash your hands.” He started to turn to go back to the bathroom when I said, “Jake. Did you forget you’re holding the end of the toilet paper roll?” He looked down, looked surprised and said, “Uh-Oh. I’ll fix it!” He proceeded to run back into the bathroom and started gathering up all the toilet paper. Luckily for me and our pipes, I managed to stop him before he stuffed it all into the toilet!

I just love this age.



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I Needed to Find Patience

Patience is something I definitely need more of. If asked to make out a Christmas wish list, I believe patience would be near the top.

It seems every area of my life requires me to bring a large degree of patience to it. I need patience with my son, my husband, my family and friends. I even need patience with myself who I seem to have the least patience for. I have also been wrestling at times with problems of choosing what is the right thing to do and what I really want to do. I currently have a situation that is testing my patience like this to the breaking point.

I have a neighbor who is very much addicted to prescription drugs and alcohol. I have never seen him straight. He is so messed up all the time and having a concealed carry license, he is packing a gun all the time. Not a good mix. He has pretty much gotten into it with everyone on the street at one time or another and I believe is very unstable making him dangerous. Though we do our best to get along, this neighbor sure does not make it easy. His latest trying of my patience gig is letting his dog and cat run loose. Both animals have decided that our yard and our flower beds are their most favorite places to use as their private bathrooms. I get so infuriated when I find their piles in the yard and in the flower beds I want to march down there and basically let him have it over being a very irresponsible pet owner. I have lost flowers and grass due to them urinating and dropping feces on them. But what upsets me the most is this is where my 2 year old son plays and I am constantly having to keep him out of areas that I have to clean up and hose down. Besides it being a nuisance, it is also a serious health hazard.

So many things that I so want to say and do pop into my head and I can hear satan urging me to go and do just that. What’s worse, when I try and come up with ways to discourage the animals from visiting our yard, the one thing that keeps popping into my head that would do the trick could also possibly kill the animal. Again, I hear satan urging me that this is the best course of action as this will get rid of the problem once and for all. But, luckily for me God has a way of coming through with all the reasons why I should not do such a thing. There are just as many if not more important reasons not to do such a thing than there are reasons that seem to justify me in taking such an action.

This morning, when yet again I found more feces in the yard I almost succumbed to satan’s urging and do what I knew was wrong. I almost set up the scenario that would cure me of the animals from coming back, but may harm or kill the animals. Also, luckily for me and my neighbor, he wasn’t outside for me to get into it with as I was cursing at having to deal with this problem and I was ready for a confrontation. God certainly does look out for me.

So, instead I came inside and asked God to direct me. He led me to the Bible sitting on my nightstand. I said aloud, “OK, lead me to the right passage that I need to hear.” This is the passage he led me to:

“May God, who gives this patience and encouragement, help you live in complete harmony with each other – each with the attitude of Christ Jesus toward the other.” Romans 15:5

In other words, I need to treat him as I would want to be treated and how Jesus would treat him. Though I may not be ready to treat him quite the same way Jesus would, (I much rather just stay away from him and he stay away from us) I can certainly not do what satan wants me to do to him.

So, here I sit, still mad over the situation, but relieved that God stepped in to convince me that the right thing to do was the best way to behave. I believe he has prevented me from starting a war that I and many others would have regretted.

Would it be selfish of me though to pray that God direct the animals to defecate in their own yard? Maybe God could convince the owner that he is being irresponsible and to clean up his act, both literally and figuratively. No, I think I might have a better chance at getting my prayers answered if I asked God to put an animal force field around my yard.

Praying for patience sure has helped me. I hope it helps you.

Peace.


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Recipe - Jello Cake

My son had a birthday yesterday and here is the recipe for the cake I baked him.
Jello cake is a favorite in our family. The jello is marbled throughout the cake and makes the cake very moist.
Typically I make it with a yellow cake, but you can experiment with different flavors.

1 yellow cake mix
1 packet of whipped topping
1 packet of instant vanilla pudding
1 ½ cup milk
½ tsp. vanilla
1 packet of strawberry jello mix

Bake cake in a 13 x 9 pan and allow to cool completely.

Poke holes randomly in cake with toothpick – poke all the way to bottom of pan.

Make jello according to package directions and let cool on counter for a couple of minutes. Do not jell.

In separate bowl, mix 1 packet of whipped topping, 1 packet of instant vanilla pudding, 1 ½ cup milk, ½ tsp. vanilla in large bowl. Beat 2 minutes on high until it thickens and is like whipped topping.

Pour 1 cup of jello onto cake including along sides. The holes you made in the cake with the toothpick will allow the jello to seep in to the cake.

Spread whipped topping on cake and chill in refrigerator till ready to serve. Refrigerate any leftovers.