Heat and Eat Pancakes

What You Need:

2 1/2 C milk 

2 eggs  

1/3 C canola oil 

1 T of vanilla 

1/4 t salt 

1/2 C sugar 

1/2 C wheat flour 

4 t baking powder 

Enough all purpose flour to thicken batter to your liking 

Wax paper

Freezer bags

How to Make It:

Place the milk, eggs, oil and vanilla into a large mixing bowl. 

Whisk until just blended together.

Add the salt and sugar. 

Beat until smooth.

Add the wheat flour and baking powder.  

Beat until smooth.

Add just enough all purpose flour to thicken batter to your liking. 

Heat a griddle over medium high heat.

Griddle is hot enough when a drop of water dances on the griddle.

Pour about 1/2 C batter onto hot griddle.

Cook until pancake begins to bubble and edges begin to dry.

Flip and cook about 2 minutes or until both sides are lightly brown.

Continue cooking until all the batter is used.

Cool pancakes completely.

Place a piece of wax paper on a flat surface.  

Place a pancake onto the wax paper.

Place another piece of wax paper on top of the pancake.

Then another pancake and continue until all the pancakes are used alternating with wax paper and pancakes.

Place into a freezer bag and freeze up to 6 months.

To reheat, just drop into the toaster.

Toast 2 cycles if necessary.

*Ready to learn more about making dinner easier and getting meals for your family on the table faster?
The secret solution is meal planning and you can learn more about it with the free meal planning basics
guide at http://www.healthybiz2000.com/menuplanningcentral.htm

General Transcription Business

I’m often asked what a mom can do from home if she wants a business, but wants to have the benefit of a paycheck. My answer to that is get into a service based business. These businesses are a great option for moms who want to be paid hourly/per project or typed line, but wants the freedom a business offers instead of working a job. My answer to the mom who wants to put her typing skills to good use and create a profitable and successful service based business is to start a transcription business. And with transcription you have two options.

1. Medical Transcription

Or

2. General Transcription

With medical transcription you’ll need an education in medical terminology and will need some type of experience in order to grow a successful business. But, general transcription requires much less. You don’t need any specialized training, education, or experience. You simply need a desire to type, the ability to type what you hear, and a decent typing speed.

Of course when you’re building a business you’ll need more than just the skills of the trade. You’ll need to know how to build and grow your business into the successful money maker you want, too. If you want to help cut your learning curve in half I recommend buying the Transcription Starter Pack. When you purchase the learning product you’ll receive the following:

·1 Hour Recorded Audio Outlining How To Start & Grow a General Transcription Business
·Interview with a Successful General Transcriber
·Printable eBook
·Software & Hardware Resource List

8 Customizable Website Templates Video Tutorial: Walks You Through Setting Up Your Website Template In FrontPage 2003

·Sample Teleseminar for Honing Your Craft
·Sample Podcast for Honing Your Craft
·Sample Internet Talk Radio Show for Honing Your Craft
·Sample Video Tutorial for Honing Your Craft

You can read more about general transcription and this learning product
at http://tinyurl.com/5a5xj9

It’s an incredible value and the perfect resource for anyone interested in creating a typing business.

Check it out for yourself, right here:
http://tinyurl.com/5a5xj9

All in One Breakfast Rollups

What You Need:

1 T olive oil

1 Ham steak cut into bite size pieces

2 C frozen southern style hash browns, thawed

8 eggs

1/2 C salsa

1 pkg (6 in size) tortillas

1 C shredded Mexican style cheese

Wax paper

Freezer bags

How to Make It:

Place the olive oil in a large skillet over medium high heat.

When hot add the ham and hash browns.

Cook until they are both beginning to brown.

Place the salsa in a large mixing bowl.

Add the eggs and stir until mixed together.

Pour the salsa mixture in with the ham mixture.

Leave heat on medium high and cook until the eggs have set.

Place a tortilla flat.

Place about 4 T of the ham mixture down the center of the tortilla.

Roll the tortilla up completely.

Continue until all the tortillas are used.

Wrap each rollup in wax paper.

Place in a freezer bag and freeze for up to 2 months.

When ready to eat remove from the freezer and unwrap.

Place each rollup on a microwave safe plate and cover with paper towel.

Microwave 2 minutes on high or until the burrito is as heated as you like.

Ready to learn more about making dinner easier and getting meals for your family on the table faster? The secret solution is meal planning and you can learn more about it with the free meal planning basics guide at http://www.healthybiz2000.com/menuplanningcentral.htm

Burritos That Are Sure To Please

What You Need:

3 boneless chicken breasts

1/2 jar (16 oz size) salsa

1 (14.5 oz) can refried beans

1 (8 oz) pkg shredded taco cheese

1 (8 count) pkg burrito size tortillas

Wax paper

Freezer bags

How to Make It:

Place the chicken breasts in a large sauce pan.

Cover with the salsa.

Add just enough water to cover the chicken.

Place over medium high heat.

Bring to a boil.

Reduce heat to low and simmer 15 minutes.

Chicken should be white all the way through when done.

Remove the chicken from the pot and cool until easily touched.

Shred the chicken.

Return the shredded chicken to the pot.

Bring back to a boil to reduce the liquid of the mixture looks to watery.

When mixture becomes as thick as you like, remove it from the heat.

Lay the tortilla flat.

Place 3 T of refried beans down the middle of the tortilla.

Place 4 T of the chicken mixture on top of the beans.

Sprinkle with cheese.

Fold in the sides of the tortilla and roll until completely closed.

Continue until you used all the tortillas.

Wrap each burrito in the wax paper.

Place the burritos in a freezer bag.

Freeze for up to 3 months.

To cook unwrap the burritos.

Place in the microwave for about 3 minutes or just until the burrito is beginning to thaw.

Preheat the oven to 350 degrees.

Lightly spray a cookie sheet with a non stick cooking spray.

Lay the burritos on the cookie sheet.

Bake 12 minutes or until the burrito just begins to brown.

Chicken Bowls

What You Need:

1 whole chicken

2 celery stalks, chopped

1 medium onion, chopped

1 T parsley

1 bay leaf

2 t salt

8 C water

1 (10 oz) pkg frozen baby carrots, partially thawed

1 (10 oz) pkg frozen peas, partially thawed

1 (6 oz) can mushrooms, drained

1 C light cream

1/4 t nutmeg

1/4 t celery salt

1/8 t pepper

1/2 C all purpose flour

1 pkg (2 included) refrigerated pie crust

4 foil pans (5X1 in)

How to Make It:

Place the water in a large pot over high heat.

Add the chicken, celery, onion, parsley, bay leaf and salt.

Bring to a rapid boil.

Reduce heat to low.

Cover the pot and simmer 2 hours.

Allow the chicken to cool in the broth.

Once chicken has cooled remove from the broth.

Cut the meat off the chicken bones.

Strain the broth and reserve 5 C.

Place the chicken, carrots, peas and mushrooms together in a large mixing bowl.

Stir to combine.

Place 4 C of reserved broth into a sauce pan.

Stir in the cream, nutmeg, celery salt and pepper and bring to a boil.

In another small mixing bowl combine the last C of reserved broth and the flour.

Stir until smooth.

Pour into the boiling mixture.

Reduce heat to low and simmer 2 minutes.

Pour over the chicken mixture.

Allow to cool completely.

Flour a flat surface.

Roll out pie crust.

Divide each crust in to two parts.

Place 1/2 of the crust into the bottom a foil pan.

Fill with chicken mixture.

Cover with the remaining crust.

Pinch to seal all the way around.

Wrap in freezer paper.

Freeze for up to 3 months.

To bake preheat oven to 450 degrees.

Unwrap each bowl and place on a cookie sheet.

Cut a slit in the top of each to vent the steam.

Bake 40 minutes or until crust is golden brown.

Crispy Chicken from the Freezer

What You Need:

2 1/2 lbs fryer chicken, cut up

3/4 C sour cream

1 T lemon juice

1 t Worcestershire sauce

1 t celery salt

1 t salt

1/8 t pepper

1/2 t paprika

2 cloves garlic, chopped fine

1 C dry bread crumbs

Aluminum foil

How to Make It:

Combine sour cream and lemon juice in a small bowl.

Stir in Worcestershire sauce until completely blended.

Add the celery salt, salt, pepper, paprika and garlic and mix well.

Place bread crumbs in a shallow bowl or on a plate.

Preheat oven to 350 degrees.

Spray a large baking pan with a non stick cooking spray.

Dip chicken pieces into the sour cream mixture.

Roll in the bread crumbs.

Place in a single layer in the baking pan.

Bake 50 minutes or until chicken is tender and brown.

Let chicken cool before removing from pan.

Once the chicken has cooled wrap each piece in aluminum foil.

Freeze for up to 2 months.

Reheat by preheating oven to 450 degrees.

Place each piece of chicken still in the aluminum foil on a cookie sheet.

Bake 35 minutes.

Unwrap from aluminum foil and place back in the oven.

Continue baking 10 minutes or until crisp.

*Ready to learn more about making dinner easier and getting meals for your family on the table faster? The secret solution is meal planning and you can learn more about it with the free meal planning basics guide at http://www.healthybiz2000.com/menuplanningcentral.htm

Transcription Starter Pack Review

Transcription, it’s all the rage right now with new businesses popping up everywhere. Why? Because it’s a great option for people wanting to work from home and it doesn’t take much to get started. Unlike Medical Transcription, being a General Transcriber doesn’t require certification or other specialized training. If you have an interest in being a General Transcriber, the Transcription Starter Pack is a must buy.

What it is and who it’s for: Transcription Starter Pack is a complete course that walks you through everything you need to know to start your own Transcription Business. This course is for anyone who has ever thought about earning a living through transcription. It’s for those who don’t want to do phone work, those who want more control over their schedules and those who enjoy typing and have an eye (and ear) for detail.

What You Get: The Transcription Starter Pack includes:
•1 hour of Audio outlining how to start your business
•A detailed interview with a successful General Transcriber who started with no experience
•Printable eBook that you can refer back to
•A resource list for recommended software and hardware
•Customizable website templates for getting your site up in a jiffy
•Sample teleseminar, Internet talk radio show, podcast, and video that you can practice with to improve your skills Transcription Starter Pack is full of great information without the fluff.

It’s a great course at a price anyone can afford.

What you can expect to learn: The Transcription Starter Pack teaches prospective transcribers what transcribing is all about. It covers what it takes to become a successful Transcriptionist, how to set up shop, where to locate clients, how to figure your rates and much more. The information given is straight to the point and answers real questions asked by individuals interested in this type of work.

What it costs: Transcription Starter Pack is affordable, too. If you put what you learn into practice, you can earn back the cost of the course with your very first audio file.

Take a look for yourself, you’ll see what I mean: http://tinyurl.com/5a5xj9

Devilish Mocha Pie

What You Need:

2/3 C butter flavored syrup

2 1/2 C toasted rice cereal

1 pt chocolate ice cream

1 pt mocha or coffee flavored ice cream

1/3 C chopped pecans

1 C whipped topping

Aluminum foil

How to Make It:

Place a small sauce pan over medium heat.

Add the syrup and bring to a boil.

Reduce heat to low and simmer 2 minutes being sure to stir often.

Place the cereal in a large bowl.

Pour the syrup over the cereal.

Mix together with a rubber spatula being sure cereal is completely covered.

Very lightly butter a 9 in pie plate.

Press cereal mixture into bottom and up the sides of the pie plate.

Freeze 30 minutes.

Place chocolate ice cream in the refrigerator to soften so it will be easier to spread.

Remove the cereal crust from the freezer.

Spread the chocolate ice cream over the cereal crust.

Return to freezer until ice cream becomes firm again.

Soften the mocha or coffee ice cream.

Add the pecans and stir together well.

Spread over the chocolate ice cream in the pie.

Return to the freezer until firm.

Remove and wrap tightly in freezer wrap until ready to serve.

Before serving, top with the whip topping.

Work At Home, Mom (WAHM)

You are in constant motion as a stay-at-home mom... loving, nurturing, helping, guiding, playing, comforting, organizing, mediating, laughing, managing, healing, giving. Family comes first and you are loving it!

There is no other place that you would rather be than with your kids. But, at the same time, you would also like/need to contribute financially to the family.

So... if you stay at home, why not Work At Home, Mom (WAHM)?

WAHM-IT!, The Masters Course will show you how. Four Work-At-Home Moms (WAHMs), the course's authors, will introduce you to a work solution that "fits" naturally with your family needs and yet is rewarding, exciting and soul-satisfying for you.

Just like they are doing, you too can create an information-rich Web site that is based on something you know and love. No technical knowledge or prior experience is necessary. You too can build a real, long-term business on the Net.

Learn from the experiences and advice of Elizabeth, Cate, Jennifer and Erin (and several other successful WAHMs) in WAHM-IT!, The Masters Course. They are busy moms just like you and they know what it's like.

So they have taken the time to tell you everything, from reviewing all your options and organizing properly. And they progress all the way to the final desired outcome, including the nitty-gritty of how to actually build a substantial income online, illustrating with well-explained case studies.

An online business is affordable, flexible, and convenient. You can work at your Web site and business when you like, at the speed that suits you, and still put the all-important needs of your family first. In other words, you can take your family to work with you!

---

The most amazing part about this course for Moms?

It's free!

Click here to download WAHM- IT!, The Masters Course" e-book. 1.33 MB - Windows and MacOs You are about to download a zipped file ("wahm-masters.zip"). Save it to your desktop. After you have downloaded, unzip it.

• Windows users need WinZip -- free trial
• Mac users need Stuffit Expander (v5.5 or greater) -- free software

This will unzip a folder called "WAHM-IT" on your desktop (if you do not change the default location). The folder contains four files...

1) ReadMeFirst.txt -- This file will get you off to a flying start. Begin here!

2) wahm-guide.pdf -- "WAHM-IT!, The Masters Course" provides all the how-to information you need to successfully build a real business on the Net.

3) wahm-case-studies.pdf -- The "Case Studies" volume shares the inspiring stories of real-life SBI! WAHMs and their Web sites.

4) wahm-get-organized.pdf -- "Get Organized to Work at Home" offers tips on managing your household and family successfully while you work.

---

Find out how to use the Net, the right process, and the right tools to achieve the kind of "work payback" that you have been dreaming about...

Be there for your kids, generate long-term income (that could very well become your family's primary income), fuel your own creativity and passion, and of course, have fun!

Take a few minutes for yourself and read WAHM-IT!, The Masters Course today. Discover your best work-at-home solution!

If you desire to read more about the program visit Work At Home Moms

Freezer Shrimp Stew

What You Need:

1/2 C olive oil
1 clove garlic, chopped fine
1 medium onion, chopped
2 green onions, chopped
1 green pepper, chopped
1 (15 oz) can diced tomatoes
1 (6 oz) can tomato paste
1 3/4 C burgundy
1 T parsley
2 t oregano
1/2 t basil
2 t salt
1/4 t pepper
3/4 C water
1 1/2 lb halibut steaks, cut into 1 in pieces
1/2 raw shrimp, shelled and de-veined
2 (6 oz) pkgs frozen crabmeat, thawed
Aluminum foil

How to Make It:

Place oil in a large soup pan over medium heat. 
When the oil is hot add the garlic, both types of onion and green pepper.
Cook until tender, about 10 minutes.
Add the tomatoes and the tomato paste to the cooked vegetables.
Slowly add the burgundy being sure to stir well
Mix in the parsley, oregano, basil salt and pepper.
Once all is mixed together well pour in the water.
Bring to a rapid boil.
Reduce heat to low.
Simmer uncovered 1- minutes.
Add halibut, shrimp and crabmeat. 
Cover and simmer 15 minutes.
Uncover and cook an additional 15 minutes.
Remove from heat and cool to room temperature.
Line a large bowl with foil being sure the foil extends at least 6 in over the side of the bowl.
Pour the cooled stew into the bowl.
Fold the aluminum foil over the top of the stew being sure to secure tightly.
Freeze until firm
Remove from the bowl.
Wrap again tightly with foil.
Freeze for up to 6 months.
To cook, remove foil.
Place in a large soup pan.
Add a small amount about 1-2 C water.
Cover and cook on low until heated through.

Scallop Casserole

Freezer to Oven Scallop Casseroles

What You Need:

4 C (about 2lbs) fresh scallops
1/4 C butter or margarine
1 medium size green pepper, diced
1 medium onion, diced
2 celery stalks, diced
3 C bread crumbs
1 t salt
1/2 t pepper
2 C light cream
1 C shredded Sharp Cheddar cheese
6 small foil pie pans
Aluminum foil

How to Make It:

Place the scallops in a large saucepan.
Just cover the scallops with water.
Place saucepan over medium heat.
Bring water to a rapid boil.
When water is boiling rapidly remove from heat.
Drain scallops well.
Place the butter in a large skillet over medium heat.
When the butter has completely melted add the green pepper, onion and celery.
Cook, stirring often, 10 minutes or until vegetables are fork tender.
Place scallops in a large mixing bowl.
Add the vegetables.
Put the bread crumbs in a small mixing bowl.
Add the salt and pepper to the bread crumbs mix together well.
Add the bread crumb mixture to the scallops and vegetables. 
Stir to combine well.
Place the scallop mixture into the 6 foil pie pans.
Allow to cool completely.
Once cooled pour 1/3 C of the light cream over the scallop mixture in each pan.
Wrap the pie pans tightly in aluminum foil.
Freeze for up to 1 month.
To cook preheat oven to 450 degrees.
Do not thaw the casseroles.
Place them wrapped on a cookie sheet.
Bake 45 minutes.
Unwrap and sprinkle each with cheese.
Continue baking for 15 minutes or until cheese has completely melted.

*Ready to learn more about making dinner easier and getting meals for your family on the table faster? The secret solution is meal planning and you can learn more about it with the free meal planning basics guide at http://www.healthybiz2000.com/menuplanningcentral.htm

Dried Fruits

Make That Fruit Last Longer – Dry It

We try to save money on our food bills but with a family, that is a trick in itself. Fresh fruits and veggies seem to cost more and spoil sooner. If you and your family love to eat fresh fruits, one way to be sure they won’t spoil is to dry them.

Dried fruits can serve as a healthy alternative to candy. Instead of reaching for chocolate or a piece of hard candy, the kids will reach for a dried pineapple or apple slices. The sweetness of the fruit is concentrated when it is dried and bursts forth with every bite.

Learning to dry fruit is a fairly easy process. You don’t need to buy any fancy equipment. Investing in a few sealing jars would be nice so that storing the fruit will be easier, but it isn’t a necessity.  Sealing jars can be found fairly inexpensive at many supermarkets.

To start, gather all of the fruits you want to dry. Most fruits make good choices. Some of the more common ones are: pineapples, apples, plums, grapes, apricots, and tomatoes (yes they are a fruit!). If you favor lemons, limes, or other citrus fruits, you will be drying the peels and not the fruit itself.

All fruit and equipment need to be clean and thoroughly dried before beginning. Drying racks are needed if you plan on air drying outside or using an oven. Some pieces may be done before others so rotating the trays in the oven gives you a chance to remove any fruit that is already dried and replace with another.

Slice the fruit into small pieces. Apples need to be cored and peeled before slicing. Tomatoes can be cut into slices or quarters and salted before drying. Grapes and plums are okay as is because the skin doesn’t affect their taste.

If you prefer to use the microwave to dry your fruit, place small batches in the microwave on the turntable tray. Fruit pieces should be evenly spaced to allow for air circulation while drying. Set the microwave to the defrost setting in order to dry the fruit. It will take about thirty to forty-five minutes. Check after thirty minutes and gradually add time as needed. It is not recommended that tomatoes be dried via the microwave because they should be dried at approximately 120 degrees for about twenty-four hours.

You can eat some of these tasty treats as soon as they are dried or you can save some for later. If storing for later, let the fruit cool before placing in sealing jars or plastic bags. Dried fruits will keep for up to two weeks in a cool dark place. However, these fruit treats are so scrumptious they may not even last for that long.

Dried fruit has a multitude of uses.  It can be eaten as is or as a flavorful addition to ice cream, salads, pizzas, and more. Drying your fruits will save you money because it makes the fruit last longer than normal, avoid spoilage and gives you a reason to eat more of it.

*Ready to learn more about making dinner easier and getting meals for your family on the table faster? The secret solution is meal planning and you can learn more about it with the free meal planning basics guide at http://www.healthybiz2000.com/menuplanningcentral.htm

Frozen Creamy Broccoli

What You Need:

2 lb fresh broccoli cut into 2 in pieces
1 C water
1/2 t salt
1 small onion, chopped
1 (4 oz) can mushrooms, drained
3 T butter or margarine
1 (8 oz) can sliced water chestnuts, drained
1 (10.5 oz) can cream of mushroom soup
1/2 lb Velveeta cheese, cubed
1/4 t garlic salt
1/4 teaspoon pepper
1 C shredded cheddar cheese
Freezer containers

How to Make It:

Place the water in a large saucepan and add the salt.
Bring to a rapid boil and add the broccoli.
Steam for 6 minutes and drain well when finished.
Place the butter in a large skillet over medium heat.
Let the butter completely melt.
Add the onion and mushrooms.
Cook until the onion becomes tender about 5 minutes and drain well.
Place the broccoli, onion, mushrooms and water chestnuts together in a large mixing bowl. 
In a small saucepan over low heat stir the Velveeta cheese and mushroom soup together.
Cook until the cheese is completely melted and mixture is smooth being sure to stir constantly so the cheese doesn't burn.
When smooth add the garlic salt and pepper.
Stir well.
Pour over the broccoli.
Allow the mixture to cool to room temperature.
Place mixture into freezer containers.
Freeze for up to 1 month.
When ready to bake place in the refrigerator to thaw overnight.
Preheat oven to 350 degrees.
Lightly spray a 2 qt casserole with a non stick cooking spray.
Place the broccoli mixture in the casserole dish.
Bake 30 minutes.
Sprinkle the top with the cheddar cheese and continue baking 5 more minutes or until cheese has melted completely.

Healthy Juice

Some healthy juice recipes... hope these would come in handy when in need.



4-5 carrots, 1 apple, 1/2" of ginger

4 carrots, 1 beet, 1 apple, 1/2" of ginger

1 cucumber, 1/4 of a fresh pinapple (sliced with skin on), 1/2" ginger

1 ruby red grapefruit, 1 orange, 1 apple

4-5 carrots, 1 apple, 1 bunch parsely, 1 clove garlic

1/2 of a canaloupe (skin on), 1/2" of ginger

handful of strawberries,

Chili Hot Dog Sauce

I'm always curious about this chili hot dog sauce on American style hot dog bun. Found this from the Yahoo Answer, contributed by Gracie...



2 lbs. lean ground beef
1/2 cup chopped onion
2 cans (15 oz.) tomato sauce
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon ginger
2 whole cloves
1 tablespoon cumin
2 tablespoons chili powder

Brown ground beef and onion. Drain. Mix all other

3 Freezer Recipes

Frozen Rosette Dessert Decorations

What You Need:

1 pt heavy cream
1/4 C confectioners' sugar
Food coloring
Aluminum foil
Cardboard
Freezer bags

How to Make It:

Place the cream and sugar into a large mixing bowl.
Whip together until mixture becomes very stiff.
Separate into bowls to add the food coloring.
Cover the cardboard with the aluminum foil.
Use a pastry bag with a rosette tip and pipe the mixture onto the foil.
Place in the freezer for at least 2 hours. 
Rosettes need to very firm when removed to package.
Remove from freezer and store in the freezer bags. 
Do this quickly so the rosettes don't become soft.
Freeze for up to 2 months.
Use to decorate cakes, frozen pies or any other types of desserts.

*****************************

Frozen Waffles from a Box

What You Need:

2 C of pkg pancake waffle mix
Wax paper
Freezer wrap

How to Make It:

Prepare waffles as directed on the package.
Pour about 1/2 C of batter into a preheated waffle iron.
Close the lid and cook until iron stops steaming or as directed by the manufacturer of the waffle iron. 
Do not raise lid during cooking time. 
When waffle is finished cooking, lift lid and remove the waffle to a wire rack to cool. 
Continue making waffles until all the batter has been used. 
When the waffles are cooled place a piece of waxed paper on the counter.  Place one waffle on the wax paper. 
Place another piece of wax paper on top of the waffle.  Then add another waffle. 
Continue alternating wax paper and waffles until all the waffles are stacked and ending with wax paper. 
Wrap tightly in freezer wrap.  Freeze. 
Waffles are good for up to 2 months. 
To reheat place the waffles in a toaster on low setting. 
You can also place waffles in an oven to reheat.  Preheat oven to 450 degrees. 
Place then directly on the oven rack and bake 3 to 5 minutes or until heated through.

***************************

Frozen Ice Ring Decoration

What You Need:

2 qt ring mold
4 maraschino cherries, quartered to make 16 pieces
16 orange sections
16 lemon peel strips
16 lime peel strips

How to Make It:

Place the mold in the freezer for about 1 hour to chill.
Remove mold and rinse in cold water. 
Do not wipe dry.
Place mold back in the freezer until a thin coating of frost appears inside the mold.
In each mold section arrange a piece of each of the fruits.
Add just enough water to cover the bottom of the mold.
Be careful not to add too much water or the fruit will float to the top.
Place in freezer until ice sets.
Remove and add just enough water to cover the fruit.
Return to the freezer until set.
Remove and fill with water to the top of the mold.
Return to the freezer and allow the mold to freeze into an ice block.
When ready to use run cold water over the mold to release the ring.
Place the ring into a punch bowl for decoration.
You can use just about anything you would like, such as plastic flowers, vegetables etc. to decorate this ring. 

 

Weekend Cooking Frenzy

Busy days can lead to frustration when it comes to making dinner. Who has time to fix a meal when they don’t get home until 6pm or later? Better yet, who feels like cooking a meal after a hard day’s work?  So, what’s a girl to do in order to avoid frozen dinners or worse yet, fast food?  Use your weekends off to prepare all your meals for the upcoming week.

We’ve all been there at least once and if you’re like me, more times than we wish to admit.  We go to the grocery store and spend a ton of money so that there will be food in the house. We then make a promise to cook each and every night since the food is already there and ready to be consumed.

But, guess what happens? I come home from work late and I am tired. Everyone else is tired from work and school and no one wants to cook. It falls on me to cook so I suggest that we order take-out food. We spend twenty or thirty dollars on food for one meal when we have a freezer full of food. Have you been there, too?  Not a very good choice when we’re trying hard to save money, right?

One way I’ve found to stop this endless cycle is to pick one day on the weekend and have a cooking party. Yes, you read that right - a cooking party. I make a menu for the week and thaw out the food on Friday. Then, on Saturday morning I get to work. The kids can help me if they choose and when they do, they get a say in what we will be eating.

For your weekend cooking party, decide on the menu early. This ensures that everything needed is present and accounted for. Start with the meats. They will take the longest to cook so get that going and try to have a variety so you’re not bored with the same meats all week long.

Side dishes should be prepared, too. It seems like such a small thing to cook the main part of the meal and save the rest for later. What usually happens is no one feels like cooking anything. Avoid the drama by cooking everything at the same time.

Cooking that much food for later requires containers to hold it all. There are two ways this can be done. One way is to use containers that are large enough for each side dish and the main meat courses. Each day, take a meat and two sides out of the fridge and heat it up for dinner.

The second way gives the family a little more of a choice each day of what they want to eat. When the food cools (everything needs to cool before placing it in containers), have each person scoop what they want to eat into a serving container. Have one meat and two sides per container. In the absence of the family you can do it yourself. Label each with what is inside. During the week, everyone can pick from a variety of dinner combinations.

Each works, but it is up to you to decide which is better for your family. Cooking on the weekend saves time and money because you’ll be less tempted to go out when you’re tired from working all day.  Not to mention, for once you’re sure to use the leftovers!

If your food makes more meals than you could eat in a week, freeze several of them for another time. Simply thaw each meal the day you plan to serve it.  Yes, you will have to make an investment in dinner size containers, but it pays off the more you use them.  Once you see how much stress you relieve and healthier your family is eating it will be well worth the initial cost.

 

*Ready to learn more about making dinner easier and getting meals for your family on the table faster? The secret solution is meal planning and you can learn more about it with the free meal planning basics guide at http://www.healthybiz2000.com/menuplanningcentral.htm

Have Me Later Chili

What You Need:

1 lb ground chuck
1 lg onion, chopped
2 garlic cloves, minced
2 (14 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 T chili powder
1 t ground cumin
1/2 t salt
1/4 t pepper
2 (15 oz) cans chili beans
2 T cornstarch, optional
1/4 C water, optional

How to Make It:

Place the ground chuck in a large skillet over medium heat. 
Add the onions and garlic.
Cook until meat is browned through and vegetables are tender.
Drain well.
Place the tomatoes, tomato sauce, chili powder, cumin, salt and pepper into a large saucepan. 
Place over high heat.
Bring to a rapid boil.
Add the meat and beans.
Reduce heat to low.
Cover and simmer for 1 hour.
Remove lid and continue cooking for 10 minutes.
Place saucepan in the refrigerator for a rapid cool.
Pour chili into freezer containers and freeze for up to 3 months.
To reheat, remove chili from the freezer.
Place 1/4 C of water in a saucepan.
Add the chili and cook over medium heat until heated through.
To thicken chili mix the cornstarch and 1/4 C water together.
Add to the chili and stir well. 

[Ready to learn more about making dinner easier and getting meals for your family on the table faster? The secret solution is meal planning and you can learn more about it with the free meal planning basics guide at http://www.healthybiz2000.com/menuplanningcentral.htm]

Meat Loaf and Burgers

In a Snap Meat Loaf

What You Need:

2 eggs
1 C milk   
1/2 C white bread crumbs, soft
3 t salt
1/2 t pepper
2 lb ground chuck
Aluminum foil

How to Make It:

Beat eggs and milk together in a large mixing bowl.   
Add the breadcrumbs, salt and pepper and blend together well.
Sprinkle in the salt and pepper.
Place the ground chuck in with the milk mixture and mix well.
Use your hands to mix making sure all the ingredients are combined.
Place a piece of aluminum foil in a 9X9 inch pan.
Be sure the aluminum foil comes about 6 inches over the edges of the pan.
Form meat mixture into the pan.
Pull the aluminum foil over the top and seal well.
Remove from pan and freeze for up to 2 months.
To heat preheat oven to 350 degrees
Spray a 9X9 inch baking pan slightly with a non stick cooking spray.
Unwrap the meatloaf and place in the pan.
Bake 1 hour 30 minutes or until set. 

************************
In a Flash Burgers

What You Need:

2 lb ground chuck
Wax paper
Freezer paper
Butter or margarine

How to Make It:

Shape the ground chuck into four inch patties.
Place the wax paper on a flat surface.
Place a patty on the wax paper.
Add a piece of wax paper to the top of the patty.
Add another patty. 
Continue until all the patties are stacked alternating back and forth between the patties and wax paper and being sure to end with the wax paper.
Wrap in the freezer paper and secure tightly.
Freeze for up to 2 months.
When ready to use place the butter in a skillet.
Heat on medium heat until butter is melted.
Add the patties.
Cook 7 minutes.
Flip and cook an addition 7 minutes or until as well as you like. 

[Ready to learn more about making dinner easier and getting meals for your family on the table faster? The secret solution is meal planning and you can learn more about it with the free meal planning basics guide at http://www.healthybiz2000.com/menuplanningcentral.htm]

Stretch That Chicken to Make It Go Further

Chicken is routinely eaten at evening mealtime in American households. We each have our favorite ways of preparing it. When cooking a whole chicken, you can do wonders with what you don’t eat for dinner. Here are some ways to make that roasted chicken appealing to the family.

Learn to slice a whole chicken. Slicing one properly makes it easier to remove the rest of the meat from the bone. The skeleton can be used to create broth. Boil it in some water until the rest of the meat falls off.

You can season the broth with herbs and spices. After it cools, pour it into jars for storage. You’ll be able to keep the broth for a few weeks. Use it to flavor soups and casseroles.

Do your kids carry their lunches to school? Instead of buying lunch meat, slice leftover chicken breast for sandwiches. It will be a nice change from the usual lunch fare.

On the weekends, instead of ordering a pizza or going to McDonald’s, use that chicken. Cube a few pieces to toss on top of a salad with some cheese and croutons. Combine with peppers and onions in a skillet to make filling for fajitas or soft tacos.

Does your family like chicken pot pie? Add some of that chicken, along with vegetables (canned or frozen) and a can of creamed soup to a pie crust and you’ve got an instant dinner that takes less than an hour to prepare. It is a quick meal idea perfect for busy families. A salad on the side will make a complete and healthy dinner.

Chicken based casseroles can be made and frozen for future meals. The family may be all “chickened out” for the week, but that doesn’t mean you can’t make the most of the chicken you have left for future weeks.

Do you still have more chicken? Well let’s keep going with more ideas. Hey, our mothers and grandmothers learned to use chicken in many ways and so can we. What tastes the best when you have a cold and are feeling under the weather? Why, chicken noodle soup of course.

Don’t settle for canned soup with small noodles. Make your own soup with juicy chicken pieces and wide egg noodles. That broth you jarred up will serve as a nice base and best of all it is already seasoned.

Add wide egg noodles and sliced vegetables like carrots, celery, and onions to your soup. When the noodles are tender, add the chicken. Since it is already cooked it just needs to warn up. Ladle up a bowl for the sick and the healthy as a light weekend lunch.

What are you doing with your chicken after dinner tonight? Try some of these ideas to make that chicken do double and triple duty to save on your family’s grocery bill. The best part is that the new meals are just as tasty as the original dish.

Manicotti My Way

What You Need:

Manicotti pasta shells
1 medium onion, chopped
2 garlic cloves - minced
1/4 C olive oil
3 C cooked ham, chopped
1 C grated Parmesan cheese, divided
6 T butter
6 T all purpose flour
3 C milk
2 C shredded Swiss cheese
Freezer wrap

How to Make It:

Place the olive oil in a large skillet over medium heat.
Add the onion and garlic.
Cook until tender about 5 minutes.
Remove from the heat.
Add the ham and allow to cool for about 15 minutes.
Stir in 1/2 C of the Parmesan cheese.
Cook the pasta according to the directions on the box.
Drain and allow to cool.
Place the butter in a large saucepan over medium high heat.
Cook until butter becomes foamy looking.
Carefully stir in the flour.
Cook 3 minutes until it begins to bubble.
Be sure to stir continuously so the flour doesn't burn.
Carefully pour in the milk.
Stir continuously until the sauce begins to thicken.
Stir in the Swiss cheese until smooth.
Place 1/4 of the cheese sauce into the ham mixture and stir.
Fill each shell with the ham mixture.
Place enough cheese sauce to cover the bottom of a large glass baking dish.
Place the shells in the cheese sauce.
Pour the rest of the cheese sauce over the top of the pasta shells.
Place in the refrigerator to cool.
Once cool wrap with the freezer wrap and freeze for up to 2 months.
When ready to cook thaw the dish overnight in the refrigerator.
Uncover and cover with the 1/2 grated Parmesan cheese.
Preheat oven to 350 degrees.
Bake casserole for 1 hour or until heated completely through.

[Ready to learn more about making dinner easier and getting meals for your family on the table faster? The secret solution is meal planning and you can learn more about it with the free meal planning basics guide at http://www.healthybiz2000.com/menuplanningcentral.htm]

Money Saving Lunch Ideas

Money Saving Lunch Ideas for Frugal Families

Breakfast may be the most important meal of the day, but lunch is what gets you through until dinner time. The price of school lunches rises each year and it is hard for some parents to keep up. This is besides the fact that many lunch menus, not just in schools either, are not as nutritious as they could be. Here are some money saving lunch ideas for frugal families.

1.    Take your lunch. This goes for parents as well as kids. We are tempted to eat out with the group everyday, too. That adds up after awhile. Those cute insulated lunch bags make it easier to carry hot and cold items. We can throw even throw out the brown bags in favor of reusable options which are more environmentally friendly. When you pack your own lunch, you know what is in it so it is easier to avoid a lot of unhealthy fats and junk food.

2.    Make a sandwich. I’m not talking about just any sandwich. This can be a wrap, pita, crust less bread, or bun sandwich. Varying the bread each day will help you decide what ingredients to put on it. You may want turkey with alfalfa sprouts, tomato, and onion on a pita or chicken strips with barbecue sauce, lettuce, and shredded cheese in a tortilla wrap. Many kids like bread without crust for peanut butter and jelly sandwiches. This makes lunch fun and your kids are more likely to eat it if they have a creative variety. Invest in single packs of condiments. They can be used in lunches as opposed to putting them on the sandwich and saturating the bread before lunchtime rolls around.

3.    Bottled water and drink crystals. Water has never been the same since they came out with those handy packs of flavorings. You can find them everywhere. Best of all they have five calories or less. You can turn a bottle of water into a drink that is better than soda. Kids love them too.

4.    Dessert courtesy of home. Stop! Put down that candy bar and walk away from the vending machine. Instead, choose a better option. Homemade granola can be shaped into bars and used as an after lunch snack. How about dried fruit pieces? They are sweeter than candy bars and won’t spike your blood sugar. It’s okay to have a naughty treat every now and then, but even at those times you can choose a healthier option than chips or candy. Make a batch of homemade chocolate chip cookies and pack a few in your lunch.

5.    Ice packs. These nifty items will keep lunch from spoiling. The perfect complement to an insulated bag, they allow you to take yogurt or a sandwich with meat and not have to worry about it getting warm before it’s time to eat.

6.    Veggie sticks. Eat them with your sandwich and add some Ranch dressing for dipping.

Lunch doesn’t have to come from the school cafeteria or the fast food joint around the corner to be good. Coming from home, it can be healthier, taste better and cost less.  Now that’s a combination you can’t beat.

[Ready to learn more about making dinner easier and getting meals for your family on the table faster? The secret solution is meal planning and you can learn more about it with the free meal planning basics guide at http://www.healthybiz2000.com/menuplanningcentral.htm]

Mouthwatering Plum Pie

What You Need:

2 T lemon juice
4 C purple plums, sliced
1 C sugar
2 T quick cooking tapioca
1/2 t cinnamon
1/2 t nutmeg
Freezer pie crust for 2 crusts
2 T butter or margarine
Heavy duty aluminum foil

How to Make It:

Place the plums in a large mixing bowl.
Sprinkle with the lemon juice.
In another bowl combine the sugar, tapioca, cinnamon and nutmeg together.
Add plums to the sugar mixture.
Toss to cover plums.
Let stand 15 minutes.
Place the aluminum foil in a 9 in pie plate being sure to extend the foil about 6 in over the plate.
Fill the foil with the plum filling.
Fold the foil over the top.
Freeze for several hours or overnight.
Place more foil over the filling being sure it's secured tightly around the filling.
Freeze for up to 6 months.
To bake remove both the crust and filling from the freezer.
Allow the crust to come to room temperature.
Roll one crust out on a floured surface to an 11 in circle.
Place the crust in the pie plate.
Fill with the filling.
Roll the second crust out to about a 10 in circle.
Dot the filling with the butter.
Place the second crust on top.
Crimp the edges being sure to cut off any extra.
Place 4 slits in the crust to release the steam.
Preheat oven to 425 degrees.
Bake pie 45 minutes or until top is a golden brown.

[Ready to learn more about making dinner easier and getting meals for your family on the table faster? The secret solution is meal planning and you can learn more about it with the free meal planning basics guide at http://www.healthybiz2000.com/menuplanningcentral.htm]

Spring Cleaning Guide

* Make spring cleaning easier and faster with a hands-on guide that will walk you through the entire process.
* Specific cleaning tips for each room of your home
* Cleaning tips for "often" forgotten areas - such as your medicine cabinet, cosmetics bag, and more
* It's time to get organized! Learn the secrets to get clutter out of your home!
* Strategies for establishing a daily routine to keep everything clean and organized
* A "cleaning checklist" to make sure you have everything you'll need to get started

http://tinyurl.com/5hlqed

5 Frugal Breakfast Ideas

It is the first meal we eat when we get up in the morning. After a long night of sleep, we can’t do without it if we want to get our bodies going. No, I’m not talking about coffee. I’m referring to breakfast. Here are some ideas for breakfast that don’t require a drive-thru window.

1.    Have a piece of casserole. It takes time to cook eggs and bacon for breakfast. No one wants to ruin their clothes with the mess it can create. On Sunday night, get breakfast done early. Put together a casserole using your favorite ingredients. Fewer eggs are needed in a casserole than when frying or scrambling them for breakfast each morning. Depending on the size of your family, the casserole may last two to three mornings.

2.    Yogurt. Yogurt is a healthy and economical breakfast choice. When you are eating on the run, grab a container of yogurt and some dried or fresh fruit. Cutting up fruit on top of the yogurt adds carbohydrates to fuel you for the morning in addition to the calcium and protein in the yogurt itself.

3.    Breakfast shake. This is even quicker and can be ingested while driving without taking your eyes off the road or both hands off the wheel. Put together some frozen fruit favorites, ice cubes, frozen yogurt, and unsweetened juice in a blender. Pour into Styrofoam cups to keep it cold. Everyone can grab a cup on the way out the door. The nutritional effect is about the same as yogurt, but without the spoon.

4.    Pigs in a blanket. This is the homemade version. Whip up a batch of pancakes and freeze them in short stacks of three. A package or two of frozen link sausage is needed to create this quick and economical meal idea. Thaw out a stack of pancakes. Heat up three sausages in the microwave. Wrap a pancake around each sausage. Voila! You’ve got an instant pig in a blanket. Eat it as you watch the last of your favorite morning show or as you walk to the bus stop. It can be eaten in the car without too much fuss or mess. For a sweeter taste and less mess, add a little maple syrup or honey to the batter when making the pancakes.

5.    Breakfast sandwiches. In the evening, while you are getting things ready for the next day, grill up a few breakfast sandwiches. Choose whatever you like: turkey slices, ham slices, cheese, tomato, bacon, etc. When the sandwich cools, cut it into bite size pieces and put it in a container. In the morning, just grab a container; pop it into the microwave for fifteen or twenty seconds and breakfast is served.

These breakfast ideas are time saving and money-saving too. They make use of items you buy normally and also whatever you have around the house to create delicious fare for a morning rush.  No more excuses for skipping breakfast or swinging into the fast food restaurant every morning.

[Ready to learn more about making dinner easier and getting meals for your family on the table faster? The secret solution is meal planning and you can learn more about it with the free meal planning basics guide at http://www.healthybiz2000.com/menuplanningcentral.htm]

Meatball Mayhem

What You Need:

1/2 lb ground chuck
1/2 lb ground pork
1 1/2 C shredded Swiss cheese, divided
1 egg, slightly beaten
1 small onion, chopped
1 t celery salt
1/4 t nutmeg
1/4 t allspice
3 C cooked rice, divided
1 (10 oz) can cream of mushroom soup
3/4 C milk
3 garlic cloves, minced
1/2 C grated Parmesan cheese
Aluminum foil
Freezer wrap

How to Make It:

Place the ground chuck and ground pork into a large mixing bowl.
Add the egg, onion, celery salt, nutmeg and allspice.
Sprinkle in 1/2 C of the Swiss cheese and 1 C of the cooked rice.
Mix together well with your hands.
Form into meatballs.
Preheat the oven to 350 degrees.
Place the meatballs in a large baking dish.
Bake 25 minutes or until browned.
Place meatballs in the refrigerator for fast cooling.
In a large mixing bowl combine the remaining Swiss cheese, the soup and milk. 
Add the garlic, Parmesan cheese and the remaining cooked rice. 
Mix all together well.
Line a baking dish with aluminum foil.
Pour the Swiss cheese mixture into the prepared baking dish.
Place the cooled meatballs into the mixture.
Cover with freezer wrap and freeze for up to 3 months.
To reheat place casserole in the refrigerator overnight to thaw.
Preheat oven to 350 degrees. 
Bake 45 minutes or until hot.

[Ready to learn more about making dinner easier and getting meals for your family on the table faster? The secret solution is meal planning and you can learn more about it with the free meal planning basics guide at http://www.healthybiz2000.com/menuplanningcentral.htm]

Quick Meal Idea 6 – Salads

I love salads for lunch or dinner almost any day of the week, but especially in the summer when it’s just too hot to cook. Salads are very versatile and healthy. You can easily customize them to adjust to your family’s taste and of course they are quick and easy to throw together.  Here’s how you turn this side dish into a filling meal…

•    Caesar Salad – Chop romaine lettuce; top it with croutons, parmesan cheese, Caesar dressing and any of the following: grilled chicken, steak, shrimp, smoked or cooked salmon or any other cooked fish you have handy.

•    Pasta Salad – Make your favorite pasta salad and add cooked chicken or diced ham to it.  Simply combine noodles and fresh chopped veggies with Italian dressing and let it sit for an hour. That’s how easy pasta salad is to make.

•    Chef Salad – Start with lettuce, then add carrots, tomatoes, cucumbers, sliced hard boiled eggs, ham and turkey and grated cheese. Top with your favorite salad dressing.

•    Mediterranean Salad – combine dark leafy lettuce with baby spinach. Top with diced tomatoes, olives, drained chickpeas, and crumbled feta cheese. Serve with a vinaigrette or Italian dressing and some toasted pita bread on the side.

•    Potato Salad – make your favorite potato salad and add some chopped ham, cooked kielbasa type sausage or sliced hot dogs.

For some more great salad recipes, grab your complimentary Healthy Salad Ebook here http://www.ebotek.com/Healthy-Salad-Recipes.pdf (Right click and save to your PC)

And don’t forget to grab your copy of the Meal Planning Basics report at http://www.healthybiz2000.com/menuplanningcentral.htm .  I hope you also decide to join their meal planning club. I’m a member myself and can tell you that it is quite the time and money saver. If you decide to join, take a moment to introduce yourself at their member’s only forum. I’ll keep an eye out for you on there.

[If you're interested in the other 5 Quick Meal Ideas visit http://eating-healthy-meals.blogspot.com/]

Money Saving Grocery Shopping Tips

Everything is getting more expensive today. From gas to groceries, our hard-earned dollars are challenged to stretch further. Now, we may be able to ride a bicycle around town if we can’t put gas in our cars. But, we have to eat. There’s no getting around that. So, we have to find ways to spend less on groceries while still getting the things that we need to feed ourselves and our families. Here are six money saving tips to try the next time you go grocery shopping. 

1.    Clip coupons. They put those in the newspaper for a reason. If there are new items you want to try, use a coupon to get it at a discount. If you like it, you have saved some money. On the other hand, if you don’t take a liking to it, you didn’t pay full price. For me, coupons save an average of ten or more dollars per visit. That’s money in my pocket that I can put towards gas for the car.

2.    Buy more staples than prepared foods. It is easier to buy a box of macaroni and cheese, but is it more economical? A large box of macaroni and a block of cheese will make more servings for your family than one box of prepared macaroni and cheese. The next time you go shopping and pick up a box or bag of an already prepared item, ask yourself if you can make that at home for less. If you can, then put that item back in favor of less expensive staples.

3.    Buy in bulk. Consider the food items that you use most often. Cereals, meats, vegetables, condiments, juices, and paper products can be bought in bulk usually at a lower price at food warehouses like Costco, BJ’s, and Wal-Mart. If you have a coupon, you’ll save even more money.

4.    Don’t shop when you are hungry. This is a definite no-no. Shopping on an empty stomach means that you will pick up more things than you need. You are more likely to pick up that bag of chocolate chip cookies or that box of donuts when the growling gets underway.

5.    Take a grocery list with you. This is another protection against picking up things that are too costly. Check your cabinets and the fridge to see what you need and write them down. Remember, the goal is to stick to the list as much as possible.

6.    Shop at the same stores. This is more of a frustration reliever. In a new store, you spend most of your time looking for things and walking up and down every aisle, which oftentimes leads to forgetting an item or two. Going to the same store each time makes you more familiar with the prices so you can estimate your bill as you write your grocery list.

Rising prices don’t have to mean a lean dinner table. There are ways to make your food dollar go further and if you take the time to implement the ideas listed above as well as others of your own, you’ll see savings each and every time you shop.

Ready to learn more about making dinner easier and getting meals for your family on the table faster? The secret solution is meal planning and you can learn more about it with the free meal planning basics guide at http://www.healthybiz2000.com/menuplanningcentral.htm

Mini Meat Muffins

My Mini Meat Muffins

What You Need:

1 egg
1/2 C milk   
3/4 C white bread crumbs, soft
1 1/2 t salt
1/4 t pepper
1 lb ground chuck
Aluminum foil

How to Make It:

Beat egg slightly in a large mixing bowl. 
Carefully stir in the milk. 
Add the breadcrumbs and mix.
Sprinkle in the salt and pepper.
Add the ground chuck and mix well with hands to completely combine.
Preheat oven to 350 degrees.
Spray each cup of a muffin tin with a non stick cooking spray.
Fill each cup with the meat mixture.
Bake 30 minutes.
Remove pan from the oven and allow to cool 10 minutes.
Remove muffins from pan and cool completely on a wire rack.
Wrap each muffin tightly in aluminum foil.
Freeze for up to 2 months.
To reheat, remove muffins from freezer.
Preheat oven to 450 degrees.
Place wrapped muffins on a cookie sheet.
Bake 30 minutes.
Unwrap and bake another 5 minutes.

Homemade Pizza

It’s not Delivery, It’s Homemade

How many times have we opted for fast food for lunch or dinner instead of cooking? There’s no telling how much money we’ve spent on that one meal that easily becomes a few (or more) meals a week. Instead of picking up that telephone and calling for delivery pizza, get the family together and make one at home.

Making homemade pizza can become a great new family tradition. Choose a day of the week when everyone can get together and enjoy the experience. You can even pretend that you are in a real Italian eatery and go all out by decorating the dining room table to resemble a pizzeria.

The best thing about homemade pizza is picking the toppings. Since it is your personal pizza, you can have as many different toppings as your heart desires. It’s a chance to raid the cabinets and the fridge to find good stuff to top your creation.

How will you prepare the crust? Now, this step can be easy or an adventure. If you wimp out and go easy, you can use an already prepared crust from the store like Pillsbury pizza crust in the pop open can or a Boboli pizza crust.

It you want to treat the family to a high time of flour and dough, choose to make your own crusts. With your own, the size of the pizza can be customized for each person in the family. Making your own dough crusts will also make use of those handy pantry staples. You can find a classic pizza dough recipe on the Internet and in just about any cookbook, so find one that you like and go to it.

When the dough is ready, shape it into a circle of appropriate size. Create a rim on the dough so that the sauce won’t bubble over onto the oven rack. Now comes the fun part.  The dough is ready to be dressed to the hilt.

For the sauce, we’ll let you slide and use the store bought kind if you wish. Spread the sauce over the dough and be sure to cover it to the rim. Next, top the pizza sauce with your favorite cheeses. It’s more economical to purchase a block of cheese and use a grater to slice it for pizza toppings. Those already shredded bags have only two or three cups in each which is not going to go the distance for an entire family. Besides, fresh cheese melts better.

Want to have even more fun with your family pizza creations?  See who can make the wackiest pizza. Throw a little leftover chicken or hamburger on top. How about jalapeno's? They are good for those who like it hot. Don’t forget the spices. It wouldn’t be a pizza without oregano, basil, and some thyme.

If you have at least two baking stones or pizza trays, you can make more than one at a time. Everyone can help to clean up while you wait for dinner to be ready. When the timer goes off, Bon ApetÍt!

If there are leftovers of your pizza, enjoy them tomorrow morning for breakfast!

Ready to learn more about making dinner easier and getting meals for your family on the table faster? The secret solution is meal planning and you can learn more about it with the free meal planning basics guide at http://www.healthybiz2000.com/menuplanningcentral.htm

Peppermint Angel Cake

What You Need:

1 (15 oz) Pkg Angel Food Cake Mix
1/3 C chocolate mint cookies, crushed
3/4 C chopped pecans
3 pints Peppermint ice cream, slightly soft
Aluminum foil
Freezer wrap

How to Make It:

Mix the cake batter together as directed on the package.
Pour the batter into an un-greased 10 in tube pan.
Preheat oven to 375 degrees.
Bake cake on the lowest oven shelf for 35 minutes.
Top should spring back when touched when cake is done.
Invert pan right away.
Allow cake to cool for about 1 hour.
Remove cake and cut lengthwise into three sections.
Place the ice cream into a large mixing bowl.
Add the cookies and pecans.
Mix together well.
Place the ice cream mixture back in the freezer for about 5 minutes.
Place one section of the cake on a piece of aluminum foil large enough to cover the entire cake when completed.
Remove ice cream and spread 1/3 of the mixture over the top of the cake.
Add another section of cake.
Spread another 1/3 of the ice cream mixture.
Place the last section of cake on top.
Finish with the rest of the ice cream.
Cover tightly with the aluminum foil.
Place in freezer for 2 hours.
Remove from freezer and wrap in the freezer wrap if not serving immediately.
Cake can be stored in the freezer for up to 1 month.
To serve, remove from freezer.
Unwrap and allow to set for about 10 minutes.
Slice and serve.

Pepperoni Spaghetti Bake

What You Need:

1 lb ground chuck
1 medium onion, chopped
1 small green pepper, chopped
1 (4 oz) can mushrooms, drained
1 (26 oz) jar pasta sauce
1 (8 oz) can tomato sauce
1 t Italian seasoning
1 lb spaghetti, broken into small pieces
3/4 C milk
2 eggs, slightly beaten
1 (5 oz) pkg sliced pepperoni
1 1/2 C shredded Cheddar cheese
2 C shredded Monterey Jack cheese
Freezer Wrap

How to Make It:

Place a large pot of water over high heat.
Bring to a rapid boil.
Boil spaghetti as directed on the package.
Drain and rinse.
Place ground chuck in a large skillet over medium high heat.
Add the onion, green pepper and mushrooms.
Cook until meat is browned being sure to crumble the meat.
Drain.
Add the pasta sauce, tomato sauce and Italian seasoning.
Stir until well combined.
Simmer for 15 minutes.
Place the eggs and milk in a large bowl and blend.
Place the spaghetti in the egg mixture and toss to cover.
Lightly spray a large baking dish with a non stick cooking spray.
Place half of the spaghetti mixture into the bottom of the pan.
Place half of the meat sauce over the top of the spaghetti.
Repeat for another layer.
Put the casserole in the refrigerator to cool.
Once cooled, wrap with the freezer wrap.
Freeze for up to 2 months.
To reheat thaw the casserole overnight in the refrigerator.
Preheat oven to 350 degrees.
Cover the casserole with aluminum foil.
Bake 45 minutes.
Uncover and top the casserole with the pepperoni and 2 cheeses.
Continue to bake another 15 minutes or until cheese has completely melted.

Quick Meal Idea 3 – Breakfast Any Time

Have you ever thought of serving breakfast foods for dinner? Many of the really good breakfast dishes, like eggs and bacon for example take a bit too much time in the morning, but are perfect for a quick and easy dinner.  Here are our favorite breakfast dinners

Eggs

•    Scrambled Eggs With Toast
•    Cheese or Ham and Cheese omelet with toast or home fries
•    Frittata with a side salad
•    Farmer’s Pan – cut up a batch of potatoes and fry them in a little butter with some onions. Add ham or bacon and then crack a few eggs in the pan and cook until the eggs are done. Sprinkle with cheese and serve with a salad.
•    Eggs Benedict
•    Creamed Eggs with cheese served on toast Pancakes
•    Fix a big stack of pancakes and serve them with crispy bacon or breakfast sausage on the side.
•    Make your favorite pancakes then serve them with fruit toping and whipped cream. We like to warm up a can of apple pie filling or chunky apple sauce and spread it on our pancakes.  We also add variety by topping pancakes with sliced bananas or fresh berries.

Tip – Make some extra pancakes and refrigerate or freeze them for Saturday morning. You just heat and serve them in the morning for a quick weekend breakfast.

Biscuits

•    Make a batch of biscuits (or bake frozen ones) and serve them with ham, cooked chicken patties or alongside some eggs.
•    Brown bulk sausage into patties and serve them on the biscuits with some mustard.
•    Cook breakfast sausage, take it out of the pan and break into small pieces. Brown a bit of flour in the grease left in the pan, then slowly add milk and bring it to a slow simmer to make sausage gravy. Add the sausage pieces back into the gravy and serve over biscuits or toast.

I also have a free ebook for you today full of breakfast smoothie recipes. They are great for a fast and healthy breakfast on the run or a healthy snack any time of the day. Grab your complimentary copy here http://www.ebotek.com/breakfast-smoothies.pdf (Right click the link and save to your PC for quick reference).

5 Kitchen Staples to Help Save Money

Ever wonder how our ancestors always seemed to have food on the table even in lean times? When we are visiting the grocery store every week to the tune of hundreds of dollars, we long to know their secret. In fact it isn’t a secret at all. It is actually good planning and preparation on their part.  Once we realize this and begin doing as they did, we too will see our dollar stretch further.

The items that we have on hand are what determine how far our food will go. Filling your cabinets or pantry with a few useful staples can be the difference between a trip to the grocery store each and every week versus once or twice a month. Stocking just a few choice items is all you need to create wonderful meals.

1.    Flour. Flour is a starter item for many recipes. You can add it to some water and make gravy in the pan for many meat dishes. Flour is used to make bread (biscuits, rolls, loaves) and to coat chicken. It can also be used to coat a round or square cake pan to prevent the cake from sticking. Of course, one of the favorite uses for flour is in cookie recipes that make scrumptious desserts.

2.    Rice. My husband loves rice so much that we once bought a fifty pound bag from a grocery store in his hometown. Fifty pounds! Rice is a side dish, but it doesn’t have to be plain. It can be jazzed up with veggies to accompany dinner. My mother uses leftover rice for a dessert called sweet rice. Just add evaporated milk and some sugar to a bowl of rice and warm it in the microwave. It is a tasty treat for after dinner. Another popular dessert is rice pudding. Rice can also be mixed with leftover meat and a cream soup to form a casserole. Rice has many uses and your sure to find a few that your family will love.

3.    Pasta. There are many different pasta choices and all have great uses. Manicotti can be stuffed with tomato sauce and cheeses. Macaroni can be used to make a creamy salad and also is great combined with cheese or spaghetti sauce. Spiral pasta is used in many different pasta salads.  Spaghetti can be used in a casserole topped with cheese or in the traditional way with tomato sauce and meat.

4.    Spices. There are other ways to season food besides salt and pepper. In fact, many spices taste better than salt. Even diehard salt-a-holics won’t miss the salt in foods if other seasonings are used. Cayenne pepper, chili powder, nutmeg, cinnamon, oregano, and garlic powder are all useful tools in your flavor arsenal to give foods a fresh new taste.

5.    Beans. There go those beans again. Beans can top your salad (edamame), make an awesome dip (black beans), and go well with grilled foods (baked beans). They provide a good source of protein with very little fat. Beans are good in soups, stews, and over rice for a simple yet filling meal.

Do you have these staples in your kitchen? You can probably think of several more that will enhance your pantry and save money. Start with these and grow your own list of basic kitchen staples that are versatile and economical.

Ready to learn more about making dinner easier and getting meals for your family on the table faster? The secret solution is meal planning and you can learn more about it with the free meal planning basics guide at http://www.healthybiz2000.com/menuplanningcentral.htm

Pie Crust from the Freezer

What You Need:

2 C sifted all purpose flour
1 t salt
3/4 C shortening
4 to 5 T ice water
Wax paper
Freezer wrap

How to Make It:

Place the flour and salt together in a large mixing bowl.
Cut in the shortening with a pastry blender until mixture become crumbly.
Add 1 T of the ice water at a time.
After each addition, toss with a fork.
Push moistened ingredients to the side.
Only add ice water to dry ingredients.
Continue adding the ice water 1 T at a time until all the dry ingredients are moistened. 
Dough should be moist enough to hold together but not sticky.
Divide dough in half.
Roll each half into a ball.
Wrap each ball with wax paper.
Wrap tightly in the freezer wrap and freeze for up to 2 months.
When ready to use bring to room temperature and roll out as desired.

Ready to learn more about making dinner easier and getting meals for your family on the table faster? The secret solution is meal planning and you can learn more about it with the free meal planning basics guide at http://www.healthybiz2000.com/menuplanningcentral.htm

Quick Meal Idea 2 – Cook Once Eat Twice

I hope you liked yesterday’s idea about making soup for dinner. Today I’d like to share another favorite of mine. The basic idea is to cook something once and then make at least two meals out of it. The trick is to turn what you cook on day one into a different meal on day two so you’re not eating the same thing two days in a row.

Here are some of my favorite meal ideas for this.

Chicken Breast
Day One: Place chicken breasts in a baking dish and pour some Italian dressing over them and bake until done.  Take out a few of the chicken breasts for tomorrow, then serve the rest with rice and veggies for dinner.

Day Two: The next day, grab the leftover baked chicken breast from the fridge and turn it into a chicken Caesar salad, or make chicken salad sandwiches.

Boiled Chicken
Day One: Boil a whole chicken in a large stockpot with celery, onion and carrots. Take the chicken out when it is completely done and remove all of the meat from the bones. Turn the stock into chicken and noodle soup or chicken and dumplings. Set some of the meat aside for tomorrow.

Day Two: The next day use the rest of the chicken meat to make chicken enchiladas, chicken salad, or add it to tomato sauce and serve it over rice or pasta.

Meat Loaf
Day One: Make a batch of your favorite meat loaf recipe and serve it with mashed potatoes and green beans the first day. Set aside a few slices of the meatloaf for tomorrow.

Day Two: Cook spaghetti the next day and heat the meat loaf in tomato sauce. Pour the meatloaf pieces over the cooked pasta and sprinkle with parmesan cheese.

Rice
Anytime I cook rice, I make extra for the next day. For example, day one is rice with steamed broccoli and tomato sauce. The next day I use leftover rice and turn it into fried rice. Start by sautéing some onion and garlic in a little butter. Add 2 cups of cooked rice and heat it in the onion mixture. Meanwhile scramble a few eggs and pour them into the rice mixture. Cook until the egg is done. For an Asian version, add soy sauce to this mixture. If you have leftover pork sitting in the fridge, chop it up and add it for pork fried rice.

Not only will these tips save you time, you’ll save money, as well!

Ready to learn more about making dinner easier and getting meals for your family on the table faster? The secret solution is meal planning and you can learn more about it with the free meal planning basics guide at http://www.healthybiz2000.com/menuplanningcentral.htm  – Then watch out for a special offer that will make cooking dinner even easier.

Leftover Dinner Magic

What do you do when a meal is finished?  Most of us wash the dishes and wrap up the leftovers, but what happens to the leftover portions not eaten?  Do they get consumed later or do they sit in the refrigerator until they start to smell and you finally throw them out?  If you tend to do the latter, how about saving some time and money by learning how to use those leftovers in new ways to surprise your family at dinner time.

Some people like leftovers and some do not. Still then, many will eat them one day out, but quickly get tired of eating the same thing over and over.  Here’s a way to fix the problem if you or someone in your family is the same way. Let’s start with an example.

You prepare a roasted pork loin and rice for dinner one night.  The family wants something else for dinner the following night so the pork loin gets pushed to the back of the refrigerator.  Normally, that’s where it will stay until you clean out the fridge, right?  Not anymore.  Let’s do something to keep that pork loin from going to waste.

Eating leftovers the way they were originally served, is probably what’s turning family members off from wanting it again the next night.  Your family doesn’t have to eat the pork loin as is. So, chop that pork loin up into bite size pieces. 

Now you’re probably thinking, ok that’s great, but what do I do with it now?  In a large skillet or wok, stir fry the leftover rice with a bag of frozen veggies, an egg, and some of the chopped pork loin to make pork fried rice. Add a little soy sauce and you’ve got a whole new dinner for your hungry family.

This is just one way that leftovers can be turned into a new dish with a new flavor. The same can also be done using chicken, seafood, or beef.  Let’s take a look at beef.

If you have hamburgers left from dinner, chop them up until they resemble ground beef again. The meat can be combined with chili powder and taco sauce to make beef tacos.  Or, add some beans, chopped peppers and tomatoes, and sauce to create a pot of chili.  If you have the imagination, there are an unlimited number of possibilities of what you can do with meats and side dishes from a previous night’s dinner.

Using a little leftover magic can make one meal last for two, three, or even four more days.  But, you don’t have to eat it all in the same week.  Fix a new meal with the leftovers and freeze it until you are ready to have that particular meat again. On that day, dinner will already be made, all you’ll need to do is heat it up.  Yes, it really can be just that simple.

Your family will be amazed at your ability to transform any meal into a new creation they will enjoy.  Besides that, you will save money on your grocery bill and won’t be throwing it away in the trash can as spoiled leftovers.  Try these and similar ideas to expand your family’s palate.

Ready to learn more about making dinner easier and getting meals for your family on the table faster? The secret solution is meal planning and you can learn more about it with the free meal planning basics guide at http://www.healthybiz2000.com/menuplanningcentral.htm

Freezer Recipes

Strawberry Surprise Freezer Jam

What You Need:

1 pt boxes of fresh strawberries, washed, drained and hulls removed
2 1/2 C of fresh pineapple, peeled and finely chopped
7 C sugar
2 pkgs (1 3/4 oz) powdered pectin
1 C cold water
4 pt freezer containers with lids

How to Make It:

Place strawberries in a large mixing bowl.
Crush the strawberries with a potato masher.
Measure out 2 1/2 C strawberries and place in a separate bowl.
Add the pineapple to the strawberries.
Slowly add the sugar and stir until well combined.
Place the cold water in a saucepan over medium heat.
Add the pectin.
Stir continuously until water begins to boil.
Boil 1 minute.
Remove from heat.
Pour the water mixture into with the fruit.
Stir well to combine.
Continue stirring 4 minutes.
Pour into the pt freezer containers and cover.
Let stand at room temperature for 24 hours.
Freeze after 24 hours.
Jam will stay good in the freezer for up to 6 months.
To use, remove from freezer and allow to come to room temperature, about 1 hour.
Cover and refrigerate for up to 3 weeks.

Ready to learn more about making dinner easier and getting meals for your family on the table faster? The secret solution is meal planning and you can learn more about it with the free meal planning basics guide at http://www.healthybiz2000.com/menuplanningcentral.htm

High-Tech Mother's Day Gift Ideas

High-Tech Mother's Day Gift Ideas

Know what the busiest day of the year is for sending flowers? More flowers are sent on Mother's day then on any other day of the year. While floral arrangements are always appreciated by moms, wouldn't it be nice to give something a bit more personal, more fun and beneficial?

Moms of all ages tend to put everyone else first and often knock themselves down on the priority list. So, if a special mom in your life isn't taking initiative to pamper herself or even do just simple things to protect her health, then consider giving a more valuable Mother's Day gift this year.

Consider giving that special mom the gift of fitness. When you give a woman the gift of fitness, you are helping her open a door to better health (both physically and mentally). Can you think of a more thoughtful gift that shows the recipient how much you care about their well being? By giving the gift of fitness you are providing them with unlimited health benefits. And, it's a gift that you can truly feel proud to give.

Today there are many great fitness tools out there that can be fun while truly helping to improve ones health.

Consider giving one of these high-tech fitness gadgets:

.       Heart Rate Monitor - while not new to the fitness marketplace, there are new monitor options that include high tech features like GPS, tracking your speed and distance and more

.       Portable Music Player - with the introduction of those that play MP3 files, exercisers can have more songs on hand for their workout sessions then they could imagine. And, music has many benefits to exercise sessions. Studies have shown that music while exercising reduced the amount of stress hormones released, that listening to music while working out prolonged the exercise session and that music tended to lower exercisers perception of pain.

.       DDR (Dance Dance Revolution) video game. Sure, when you think of video games you think of teenagers. But, the DDR game has difficulty levels designed for beginners and you don't have to be a great dancer or avid exerciser to try it out. It can be a really fun way to exercise - one where you aren't constantly watching your watch.

.       Pedometer - new techie ones on the market even talk to you!

.       Trikke. A fitness scooter that makes exercising fun without high impact.

If your budget is limited, there are plenty of non-techie fitness gifts that provide a wealth of benefit. Gifts can cost as little as just $5. Here are a few suggestions in various price ranges:

Under $15:
.       Resistance Band
.       Dumbbells
.       Jump Rope
.       Exercise Mat

$15 - $35
.       Fitness Ball
.       WorkoutsForYou.com Online Personal Trainer (with custom designed workouts)
.       Home Exercise DVD

Over $35
.       Full dumbbell and barbell set
.       Treadmill
.       Elliptical Trainer
.       Yoga Kit

Of course, we all know that exercise can help people stay slim and fit. But, do you also know about all the other great benefits of exercising? Daily physical activity reduces stress and can help you sleep better. Fitness has been linked to reducing the risk of some diseases and to warding off depression. Researchers also believe that strength training can help prevent osteoporosis. Not to mention that exercise also improves self-esteem, increases stamina and ultimately helps you be able to do continuous work for longer.

All Moms would find these fitness benefits incredibly invaluable. By giving the gift of fitness you are helping provide her with extra motivation (which is one of the biggest obstacles in getting fit) to start or maintain a fitness regimen.

Giving something that supports health and wellness will be appreciated for years to come and may even turn someone's life around. The gift of fitness will make her feel special - she'll know that someone cared enough to give her the opportunity to improve her health. And, giving a gift that will help someone lead a healthier life is also one of the most rewarding gifts you can give. So why spend another Mother's Day searching for the perfect gift only to end up with the same old things? Surprise her this year and give the gift that comes from the heart and truly keeps on giving throughout summer and beyond.

About the author: Lynn Bode is a certified personal trainer specializing in Internet-based fitness programs. She founded Workouts For You, which provides affordable online exercise programs that are custom designed for each individual. Visit: http://www.workoutsforyou.com for tips, sample workouts and more. Fitness professionals, learn how to support your clients online, visit: http://www.trainerforce.com