Nature’s Remedy for Body Aches – Make Your Own Pain Relief Oil

How to Make:

 

Add to a pan:

 

8 tablespoon dried ginger

 

3 tablespoon whole cloves

 

3 hand fulls dried rosemary

 

3 tablespoons crushed black pepper

 

Pour in 8.5 ounces olive or coconut oil

 

Heat gently for 10–12 mins (don’t boil)

 

Cool, strain, store in glass bottle

 

Use:

 

Massage on joints, back, or sore muscles twice daily

 

Tips & Safety:

 

Patch test before full use

 

Avoid broken skin or open wounds

 

Store in a cool, dark place

 

Food Storage Recipe - Chicken Patty Sandwich

 This is super easy and taste so yummy. 

I use 1 large can of shredded chicken breast , chopped onion, 2 eggs, crackers and mix that all up. 

Form into patties and bread with fry breading.

Fry until crispy.

Serve with mayo on buns!

 

Food Storage Recipe - Quick Beefy Rice

 

1 pound ground beef

 

1 box beef rice a roni

 

1 small can beef broth

 

Brown ground beef

 

Brown the rice as directed

 

Once rice is browned add 1 1/2 cups hot water, 1 can beef broth and brown ground beef. 

 

Simmer 15 minutes.

 

Serve

Food Storage Recipe - Smothered Chicken & Rice

 

Smothered Chicken and Rice 

 

NEED:

 

4 boneless, skinless chicken breasts (or thighs), cut into chunks

 

2 tbsp olive oil

 

1 medium onion, diced

 

2 cloves garlic, minced

 

1 cup chicken broth

 

½ cup heavy cream

 

½ cup diced tomatoes (optional)

1 tsp paprika

 

1 tsp dried thyme

 

½ tsp cayenne pepper (adjust to taste)

 

Salt and black pepper, to taste

 

2 tbsp fresh parsley or chives, chopped (for garnish)

 

2 cups cooked white rice

Heat olive oil in a large skillet over medium-high heat.

 

 Season the chicken with salt, black pepper, paprika, thyme, and cayenne pepper.

 

 Sear for 3-4 minutes per side until golden brown. 

 

Remove from skillet and set aside.

In the same skillet, add the diced onion and cook until soft .

 

 Add minced garlic and cook for another 30 seconds until fragrant.

 

Pour in the chicken broth, heavy cream, and diced tomatoes. 

 

Stir well, scraping any browned bits from the bottom of the skillet.

 

 Let it simmer for 3-4 minutes until slightly thickened.

 

Return the seared chicken to the skillet, coating it with the sauce.

 

 Reduce heat to low, cover, and let it simmer for 10-12 minutes until the chicken is fully cooked and the sauce thickens.

 

Spoon the smothered chicken and sauce over a bed of warm, cooked white rice.

 

 Garnish with fresh parsley or chives.

 

Enjoy!

 

 

 

 

 

 

 

Food Storage Recipe - Hamburger and Potato Casserole

 NEED:

 1 pound ground beef

– 4 cups potatoes, peeled and thinly sliced

– 1 cup onion, finely chopped

– 1 cup cheddar cheese, shredded

– 1 can condensed cream of mushroom soup

– 1/2 cup milk

– 1 teaspoon garlic powder

 – 1 teaspoon dried thyme

– Salt and pepper to taste

Bread crumbs

butter

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
    
2. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat Very well.
    
3. In a separate bowl, mix together the cream of mushroom soup, milk, garlic powder, dried thyme, salt, and pepper until well combined.
    
4. Spread half of the sliced potatoes in an even layer at the bottom of the greased baking dish. Top with half of the cooked ground beef, followed by half of the chopped onion. Pour half of the sauce over the layers. Repeat the layers with the remaining potatoes, ground beef, onion, and sauce.
    
5. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
    
6. In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the cheese layer.
    
7. Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.