CREAMY GARLIC BUTTER CHICKEN AND ROTINI IN PARMESAN SAUCE

 

NEED

• 12 oz rotini pasta

• 2 boneless, skinless chicken breasts, cubed

• 3 tbsp butter

• 3 cloves garlic, minced

• 1 tsp Italian seasoning

• 1/2 tsp garlic powder

• Salt and pepper, to taste

• 1 cup heavy cream

• 1/2 cup chicken broth

• 1 cup grated Parmesan cheese

• 1/2 cup shredded mozzarella cheese

• Fresh parsley, chopped (for garnish)

Directions:

. Start by boiling a large pot of salted water. Add the rotini and cook until perfectly al dente. Drain the pasta and set it aside while you work on the rest.

. In a deep skillet or sauté pan, melt 2 tablespoons of butter over medium heat. Toss in the cubed chicken and season it with garlic powder, Italian seasoning, salt, and pepper. Sear the chicken until it’s golden on the outside and fully cooked inside, then remove it from the pan and keep it warm.

. Drop the last tablespoon of butter into the same pan. Once melted, stir in the minced garlic and let it cook for a minute, just until it smells amazing. Pour in the heavy cream and chicken broth, whisking gently to bring it all together.

. Once the sauce starts to warm through, stir in the Parmesan and mozzarella. Let everything melt down into a silky, cheesy sauce, giving it a few minutes to thicken slightly.

. Return the chicken to the pan along with the cooked rotini. Stir everything together so the pasta and chicken are well coated in that luscious garlic-Parmesan sauce.

. Top it off with a sprinkle of fresh parsley and serve it hot. Creamy, cheesy, and garlicky in the best way.

Two-Ingredient Mini Peach Pies

 You just need 2 items to make this yummy dessert. 

I can of cinnamon roll with icing in fridge , like biscuits

1 can of peach pie filling

Preheat your oven to 375 degrees.

Lightly grease a muffin pan.

Open the can of cinnamon rolls and separate them.

Form each one into a small round base.

Place into each muffin spot and form them around into like cups.

Fill each "cup" up with the peach filling.

Bake for about 15 minutes.

Allow them to cool a bit and then ice them.

Carefully remove from the muffin pan and serve.

 

Marinated Cucumbers, Onions and Tomatoes

 

Summertime is coming, and with the warm weather come picnics, Barbecues, and family gatherings.   3 Medium tomatoes largely chopped

 2 Large cucumbers sliced

 1 Large onion Sliced into rings

 ¼ C. Granulated sugar

 ¼ C. Olive oil

 ½ C. White distilled vinegar

 1 C. Water

 1 tsp. Basil

 Salt and pepper to taste 

 Place the vegetables into a large mixing bowl and toss to combine.

Pour the water over the vegetables.

In a small bowl, combine the oil, vinegar, sugar, basil and salt and pepper to taste.

 Whisk to combine well, and pour this over the vegetables in the bowl.

 Stir to coat the vegetables well and allow to marinate in the fridge for at least two hours before serving.

 

 

Food Storage Recipe - Philly Cheesesteak Pasta

 This recipe makes a great meal. 

NEED

1 lb ground beef

1 green bell pepper, diced

1 onion, diced

3 cloves garlic, minced

8 oz cream cheese

1 cup beef broth

1 cup heavy cream

2 cups shredded provolone cheese

1 lb pasta (penne or rigatoni)

Salt and pepper to taste

1 tablespoon olive oil

Cook the pasta as the package says to.

Heat the olive oil and  add the onion and bell pepper. 

Cook until they are tender.

Add the minced garlic and cook for another minute until fragrant. 

 Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. 

Drain the excess grease off very well.

Reduce the heat and add the cream cheese, Stirring it until it melts completely. 

 Pour in the beef broth and heavy cream, stirring until the mixture is smooth and heated through.

Add the shredded cheese and stir until it is melted and incorporated. 

Season with salt and pepper.

Add the cooked pasta and stir until it is coated.

Serve.

Edible Flowers

If you're new to this phenomenon, you should know that there are a lot of flower blossoms which you can enjoy fresh and even cooked. It may be a bit tricky to find edible flowers being sold in the market but it is easy to grow them in your garden. Since the flowers are intended to be eaten after harvesting, it makes more sense if you'd grow them yourself.

A Few Words of Caution When Selecting Your Edible Flowers

• Be sure you only eat flowers when you're absolutely sure that they're edible. Just because you see flowers as a garnish, doesn't always mean they're edible
•  
• Don't ever eat flowers which have been treated with pesticide that weren't labeled safe for use on food products. Be sure to follow the pesticide label instructions when you're harvesting your flowers.
•  
• Never eat the flowers which you get from florists or roadsides.

Tips When Harvesting and Storing Flowers

• For most of the flower varieties which have been listed as edible, only refer to the petals of the plant. Before eating or serving the flowers, gently remove the pistils as well as the stamens. If there are attached sepals you must remove them too.
•  
• Expect that the flavor of the edible flowers may vary depending on the season, as well as the growing location.
•  
• Flowers that are edible are supposed to be harvested early in the morning, when the temperature is cool. If you aren't sure you're going to use them immediately, cut them and leave the stems in place before keeping them in water. Alternately, you may also store these flowers with a few dampened paper towels and keeping them in the fridge.

• Borage - This has a fresh cucumber-like scent and taste. It has striking blue flowers which look great when you toss them in a fresh salad.
•  
• Pot Marigolds or Calendula - The petals of the calendula are great with both cooked and fresh dishes because the flower can be used as a substitute of saffron. The yellowish to orange petals can give food a beautiful color and tastes once you chop and sauté them.
•  
• Gem Marigolds - Known also as the Lemon or Tangerine Gem, it has a citrusy flavor, even if you don't get to have the citrus scent. Gently pull the petals off and remove the bitter part of the flower.
•  
• Pansy - You'd be surprised by this one because the entire flower is edible! Pansies are great in giving off a minty flavor which make them great in candying, as well as cute decorations for hors d'oeuvres.
•  
• Squash Blossoms - These edible flowers are very tasty, especially when you stuff them up with a savory filling and fried to a crispy perfection.
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✨ Mongolian Beef and Noodles ✨

An amazing recipe to cook up for a yummy meal.

 

12 oz noodles (fettuccine, linguine, etc.)

 

1 lb ground beef

 

1 tbsp minced garlic (or garlic powder)

 

½ cup soy sauce

 

½ cup brown sugar

 

3 tbsp hoisin sauce

 

2 tsp ground ginger

 

1–2 tsp red pepper flakes (adjust to taste)

 

2 tbsp cornstarch + 3 tbsp water (slurry)

 

Green onions, sliced (for garnish)

 

Cook 12 oz noodles (like fettuccine), reserving 1½ cups pasta water. 

 

Brown 1 lb ground beef with 1 tbsp minced garlic and pepper, then drain grease very well. 

 

 Stir in ½ cup soy sauce, ½ cup brown sugar, 3 tbsp hoisin, 2 tsp ginger, and 1–2 tsp red pepper flakes. 

 

Thicken with a slurry of 2 tbsp cornstarch + 3 tbsp water, then add the pasta water and simmer until saucy. 

 

Toss in the noodles, stir until coated, and top with green onions.

 

 

 

3 Ingredient Sugar Cookies

 A simple 3 ingredient cookie. Easy to make and just makes approx 12 cookies. Perfect for when you want a small treat. 

1/2 cup of unsalted butter

1/3 cup of sugar

1 cup all-purpose flour

Preheat your oven to 325 degrees

In a large mixing bowl , beat the butter and sugar well.

Make sure to get all of the butter from the sides of the bowl.

A dd in the flour and mix on low until totally incorporated.

The dough will be crumbly at first , but as you mix it the dough will get into a clump.

Use a 1.5 tablespoon scoop and form into a ball and place on the baking sheet.

Flatten the balls out.

Put some sprinkles onto them.

Bake for approx 15 minutes and let them cool on the baking sheet before removing.

Enjoy.

 

Sun Tea In A Mason Jar

 

Super easy and just uses the sun. 

Just get a mason jar and fill it with water.

 Put in 3 to 4 tea bags of your favorite tea.

 Sit it out in the hot sun and let it sit there for about 3 hours.

 The sun does all of the work.

 Remove the tea bags and put the jar in the fridge. ENJOY!

 

 

Breakfast Pizza

NEED:

 

1 can refrigerated flaky biscuits

 

½ pound breakfast sausage

 

3 tbsp all-purpose flour

 

1¾ cups whole milk

 

Salt and black pepper to taste

 

4 large eggs

 

1 tbsp butter

 

1½ cups shredded cheddar cheese

 

Directions:

Preheat oven to 375°F.

 

Lightly grease a large baking sheet.

 

Open biscuits and flatten each into 4–5 inch rounds.

 

 Press them together onto the baking sheet to form a pizza crust.

 

 Bake for 10–12 minutes or until golden brown.

 

In a skillet over medium heat, cook sausage until browned. 

 

Sprinkle in flour and cook for 1–2 minutes.

 

 Slowly whisk in milk and cook until thickened. 

 

Season with salt and pepper.

 

In another pan, scramble the eggs with butter until just set.

 

Spread sausage gravy over the biscuit crust. 

 

Top with scrambled eggs and shredded cheese.

 

Return to oven and bake for 8–10 more minutes, until cheese is melted and bubbly.

 

 Slice and serve warm.

Homemade Cream Cheese

I use cream cheese in a few recipes. Especially my cookies! You can easily make it at home with just 3 ingredients.

NEED

4 cups whole milk

2 tablespoons vinegar

1/4 teaspoon salt

In a saucepan, bring the milk to a boil.

 

Once boiling, turn the stove in low heat, add vinegar while stirring with a spatula. 

 

The curds will begin to separate and curdles.

 

 Remove from the heat.

 

Strain the curds using a cheesecloth. 

 

Squeeze out excess liquid, then transfer the curds to a food processor. 

 

Add salt and blend until smooth and creamy.

 

Refrigerate for at least 30 minutes before serving.

Food Storage Recipe - Hobo Casserole

 A good and budget friendly meal. Hearty.

NEED

1 pound ground beef

1 chopped onion

2 cloves garlic, minced

3 medium sized potatoes, diced

1 can of green beans, drained

1 can of diced tomatoes

1 cup beef broth

1 tablespoon Worcestershire sauce

 1 teaspoon Italian seasoning

Salt and Pepper

Preheat the oven to 350.

In a large skillet fry up the ground beef and onion until cook through.

Drain the fat very well.

Add the other ingredients to the pan and stir it to combine.

Transfer to a casserole baking dish and cover.

Bake for approx 40 minutes or until the potatoes are tender.

Remove the cover and you can add some shredded cheese on top and place back in the over until the cheese melts. 

 

DIY Raised Garden Bed Cover to Protect Raised Garden Beds from Animals

 

 

DIY Raised Garden Bed Cover to Protect Raised Garden Beds from Animals - Hydrangea Treehouse

 

This is a must to save your garden from critters. You can DIY this quickly.  Grab some wood and screen!

Food Storage recipe - Cafeteria Noodles

Cafeteria Noodles

12 oz egg noodles 

4 tbsp butter 

1 can (10.5 oz) condensed cream of chicken soup 

2 cups chicken broth 

1/2 tsp garlic powder

 1/2 tsp onion powder

 1/2 tsp black pepper 

1/2 tsp salt (adjust to taste) 

Boil egg noodles in salted water until tender. 

Drain and set aside. 

 In a large pot over medium heat, melt butter, then stir in cream of chicken soup and chicken broth.

 Mix until smooth.

Add garlic powder, onion powder, black pepper, and salt. Stir well. 

 Add the cooked noodles to the sauce and toss until fully coated. 

Let sit for a few minutes to absorb the flavors, then serve warm.

 Enjoy!

CRUNCHY TANGY REFRIGERATOR PICKLED VEGETABLES

 I always keep the items that I need for this recipe on hand. It is such a quick and simple recipe and is really good on spring or summer day.

NEED

2 cups cauliflower florets

 

1 cup sliced carrots

 

1 cup sliced cucumbers

 

1 red bell pepper, sliced into strips

 

1 cup green beans, trimmed

 

3 cloves garlic, minced

 

2 cups white vinegar

 

2 cups water

 

2 tablespoons salt

 

1 tablespoon sugar

 

2 teaspoons mustard seeds

 

1 teaspoon black peppercorns

 

  In a large bowl, combine cauliflower, carrots, cucumbers, red bell pepper, and green beans.

 

 In a medium saucepan, bring vinegar, water, salt, sugar, mustard seeds, peppercorns, and red pepper flakes to a boil. Stir until the salt and sugar are dissolved.

 

 Pour the hot pickling liquid over the vegetables, ensuring they are completely submerged. Allow to cool to room temperature.

Refrigerate for at least 24 hours before serving.They will last up to a month.

How to Insulate Windows from the Summer Sun – Cheaply!

 

 

How to Insulate Windows from the Summer Sun – Cheaply!

 

This is a cheap way to keep the heat out of your house this summer.

I have one window that I am going to do this on. Easy and cheap way to keep the house cooler. Especially if you have south facing windows.

 

 

Food Storage Recipe - Easy Coleslaw

 

My new favorite thing to make and it is so easy - COLESLAW. I make it with red cabbage and that is it. The dressing is so yummy. I made a huge bowl of it the other day and made sandwiches and wraps using it. Homemade fried chicken tenders and the slaw in a wrap with homemade sweet potato fries.

The dressing I use:

• ½ cup mayonnaise

• 2 tablespoons white sugar or to taste

• 1 ½ tablespoons lemon juice

• 1 tablespoon white vinegar

• ½ teaspoon ground black pepper or to taste

• ¼ teaspoon salt or to taste 

  I didn't have lemon juice this time when I made it, but it was still so good. 

  
  

  
  

  
  

Food Storage Recipe - Frozen Taquito Enchilada Casserole

 Every once in a while you can find frozen taquitos on sale. I love them, but get bored of just having them as a snack.

 Frozen Taquito Enchilada Casserole

NEED:

20 count box of taquito

1 can of refried beans

1 can of enchilada sauce

shredded cheese

sour cream

Spread the refried beans on the bottom of a glass casserole dish. (9X13)

Lay out the taquitos in a single layer over the beans. 

Pour the enchilada sauce over the whole dish. 

Bake for 20 minutes at 400 degrees.

Sprinkle the shredded cheese over the dish and put back in the oven for 5 minutes.

SERVE! 

You can dress this up with sour cream, lettuce, diced tomato, cilantro, etc 

 

 

Books Every Prepper Should Have

 Having a full book shelf is a must-have for every prepared home. I have a room filled with shelves that have all kinds of useful books. (All of my mysteries , too) There are so many books that can be helpful in an emergency.

This is a short list , but this will get you pointed in the right direction. These books are just a beginning. You can go off of these and get more. Get as many as possible.

 The Encyclopedia of Country Living Whether you’re homesteading, prepping, or living off-grid, keep your family healthy, safe, and self-sufficient—no matter what’s going on in the world. 

Foxfire Books

 The Forager’s Guide to Wild Foods

 Emergency Food Storage & Survival Handbook: Everything You Need to Know to Keep Your Family Safe in a Crisis

 The Disaster-Ready Home: A Step-by-Step Emergency Preparedness Manual for Sheltering in Place

 A Year Without the Grocery Store: A Step by Step Guide to Acquiring, Organizing, and Cooking Food Storage

 Prepper's Pantry: Build a Nutritious Stockpile to Survive Blizzards, Blackouts, Hurricanes, Pandemics, Economic Collapse, or Any Other Disasters 

 Save Your Ass: An Illustrated Handbook for Surviving a Natural Disaster, Terrorist Attack, Pandemic or Catastrophic Collapse

 Nuclear War Survival Skills: Lifesaving Nuclear Facts and Self-Help Instructions

 Good Eats at the TEOTWAWKI Café: Making the Most of Powdered Milk in Your Food Storage 

 When the Lights Go Out: Your Essential Survival Guide - How to Prepare and Thrive in a Grid Down Crisis 

 Back to Basics: A Complete Guide to Traditional Skills

 The Prepper's Pantry: Building and Thriving with Food Storage

 Preparedness Principles: The Complete Personal Preparedness Resource Guide for Any Emergency Situation

Easy Food Dehydrating and Safe Food Storage

 The Complete Guide to Edible Wild Plants

 Homemade: A Surprisingly Easy Guide to Making Hundreds of Everyday Products You Would Otherwise Buy

 

Food Storage Recipe - Fried Mozzarella Cheese Bites

 

This is such and easy thing to make! Quickly becoming my favorite little snack.

NEED:

Mozzarella string cheese sticks, cut into bite-sized pieces

1 cup flour

2 beaten eggs

Seasoned breadcrumbs

Freeze them for about 30 minutes.

Coat each piece with flour , dip into the egg, and then coat with the seasoned breadcrumbs.

 Heat up some oil for frying these.

Fry a few at a time until they are golden brown.

Drain them on paper towels very well.

Serve them hot with marinara sauce or ranch dressing. 

 

Food Storage Recipe - Homemade Donut Holes

 This is a super easy and quick recipe for "donut holes"!

Take a can of biscuits and tear each of the biscuits into 4ths.

Deep fry them until golden brown.

Put them into a bag with cinnamon and sugar.

Shake that up until they are all covered. 

Enjoy.

Food Storage Recipe - Pizza Bowls

A jar of pizza sauce

1 cup of mozzarella cheese

 

Toppings Pepperoni , cooked hamburger, cooked Italian sausage , onion, bell peppers, black olive, banana pepper, ham, pineapple, or spinach the toppings are endless.

 

Use which toppings you like!

 

Layer everything in the little baking bowls!

 

Top with the cheese

 

Bake 15-20 minutes until the cheese is golden brown

Food Storage Recipe - Cinnamon Sugar Pizza

 

An Easy Recipe that makes a great sweet item.

NEED

1 tube of crescent rolls

1/2 cup of unsalted butter , melted

1/2 cup of sugar

1 tablespoon ground cinnamon

1 cup of powdered sugar

2-3 tablespoon milk

1/2 teaspoon vanilla extract

Preheat the oven to 375 degrees.

Unroll the crescent roll dough out  onto the prepared pizza pan.

Make sure to press the perforations together.

Shape and press the dough out onto the pan. 

Bake the dough for 8-10 minutes.

Remove from the oven and let it cool slightly while you make the topping.

Mix the sugar and ground cinnamon together. 

Brush the melted butter over the crust.

Sprinkle the sugar mixture evenly over the top. 

In a bowl mix together the powdered sugar, milk, and vanilla extract until smooth.

Drizzle the glaze you made over the pizza.

Allow to set for a few minutes and then slice up and serve.

Try These 10 Ideas for Adding Privacy to Backyard Oasis

 

 

 

 Try These 10 Ideas for Adding Privacy to Backyard Oasis

 

I am slowly getting a privacy fence put up around my back yard. Having to do it by myself. But, the ideas in that list seem really nice and doable. Might try a couple of them out.

Food Storage Recipe - Shepherds Pie

 

 This is actually easy to make and taste so good. I have used ground beef, diced steak, and even a can of Keystone Ground Beef. This recipe is pretty versatile. I have even added green beans to it. I cook this all in an oven safe pan.

 NEED:

Ground beef

Can of corn, drained

Carrot , diced

Onion, diced

Beef Stock

Salt & Pepper 

Mashed Potatoes - Sometimes I make them or just use a single pack of the instant mashed potatoes.

Cook up the ground beef with the onion and carrots. Drain.

Add the beef stock and a 1/4 cup of water.

Cook up till thicken.

Add the can of corn. 

Top with the mashed potatoes and put in and oven that was preheated to 375. 

Cook until the top is slightly browned. 

You can top with cheese also. 

 

DIY Cup Of Coffee Sugar Scrub

 

Cup of Coffee Sugar Scrub

1/4 cup fresh coffee grounds

3 tablespoons white sugar

2 teaspoons unsweetened cocoa powder

1 tablespoon olive oil/or almond oil/or coconut oil

1 tablespoon water

(ALL RELATIVELY CHEAP STUFF EASILY FOUND IN THE KITCHEN! YAY!)

Simply mix all of these ingredients together in a mixing bowl, then add to small jar. This scrub certainly goes a long way. Not to mention, the application doesn't require much. This makes a great gift.

I would recommend applying this coffee scrub while in the shower, as it is very messy. Scrub in circular motions all over your body. You can apply it to your face as well, but be a little more stringent with use if your face tends to be on the more oily side, naturally. Let the scrub sit on your skin for five minutes and then rinse off. Fair warning: you will be left incredibly, beautifully soft. Also, you will smell lightly of coffee, which is pretty fantastic. Who doesn't love the smell of coffee?!

 

 

 

 

 

 

Food Storage & Shelf Life Charts From Months To 25+ Years

 

 

 

Food Storage & Shelf Life Charts From Months To 25+ Years

 

Learn the shelf life of food and that will save you a ton of money. You won't be throwing out items if you don't need to.  Having a safe food stockpile will save you life.

Food Storage Recipe - Veggie Bean Burgers

 This is a healthy alternative to burgers and uses items from your pantry. 

NEED:

2 cups of cooked dried beans - cook as package says

2 tablespoon mayo

1/4 cup of loose chopped cilantro

2 tablespoon plain dried bread crumbs

1 teaspoon ground cumin

1 teaspoon cayenne pepper sauce

salt to taste

olive oil

 In a large bowl mash the beans and mayo until almost smooth.

Stir in the cilantro , bread crumbs, ground cumin, hot pepper sauce, and salt until well combined.

Divide the mixture up into quarters to shape into round patties. 

In a skillet heat the olive oil and fry the bean patties until golden brown on each side and heated through.

Serve with lettuce and tomato on buns.

Sautéed potatoes and fresh green beans with smoked sausage

 

I used baby red potatoes for this, but you can use whatever kind you have on hand.

 

You can use fresh green beans, but sometimes I use a large can of green beans or a couple of cans that I drain very well. 

 Cheap and simple!

 

I brown the sausage then added a little bit oil or bacon grease till it got hot then I add the potatoes 

and green beans with seasoning.

 

Use whatever seasonings that you like.  

 Let it cook on a medium/high till you hear the veggies frying.

 

 Flip it a few times then turn on low, cover, and let simmer till the veggies are tender.

Food Storage Recipe - Taco Spiced Chicken

 NEED:

2 chicken breast

1/4 cup of mayo

1 packet of taco seasoning

shredded colby jack cheese

1 cup of white rice

2 cups of water

2 chicken bouillon cubes

Package of frozen California blend vegetables

 

Cut the chicken breast in half to make 4 and place in a greased oven safe baking dish.

In a small bowl mix together the mayo and taco seasoning.

Coat the top of the chicken with that and sprinkle with the cheese.

Bake in your 350 degree oven for about 30 minutes.

While that is baking cook the rice (as directed on pack) with the chicken bouillon cubes.

 Cook the California Vegetables as the pack states. 

Serve the chicken on a bed of rice and the vegetables on the side.

 

6 Methods to Cook Indoors Without Electricity - Survival Prepper

 

 

6 Methods to Cook Indoors Without Electricity - Survival Prepper

 

Learn all of the ways to cook when the power grid goes down.  Some are simple , just using tealights, and a few more ideas. 

 

 

Fire Pit! A New Way To Cook?

I am already thinking about spring and gardening! My mom gave me this fire pit for Christmas. Cannot wait until I can get out in the yard and build a place for it and then enjoy it. Already have a stack of pavers on my back deck for making a place just for the fire pit. Cannot wait to try out some new ways to cook. I have been printing out recipes and on Pinterest looking for recipes.

Keep These Items Stocked Up

 There are some items that should always be in your food storage. They can be used so many different ways. You can use these items to make so many things and to use up leftovers. Any time you see these items on sale , stock up!!

Tortillas - Possibilities are endless with these. You can use any leftovers of any kind of meat in them. Or even just roll up lunch meat  and cheese. They freeze pretty well , too. 

Ready Made pizza crust - These can come in handy for many ways. You can make pizza, of course, but you can also make other things. Breakfast pizza using leftover sausage. Make a sweet "pie" with pie filling and some dribbles of icing. 

Broth - Any soup can be made with a starter of broth. Use up leftover chicken, rice, vegetables, ground beef, etc - possibilities are endless.  STOCK UP !

Canned Tomatoes - They can be use in recipes of all kinds. They even have canned ones that have the seasoning all ready in them. Use in chili, tacos, salads, and so on and on. I even use them to make salsa. Keep as many cans on hand as you can.  Watch for sales and have at it.

10 Things You Should Buy Right Now If You Haven't Started Prepping

 

 

                        10 Things You Should Buy Right Now If You Haven't Started Prepping

 

                                                      You can always get prepped. Just start!!

Lemon Cough & Cold Tea

This is so good for when you have a sore throat! Helps with colds also. The lemon is high in vitamin C.  Honey has antiviral properties. I try to drink this as soon as I start feeling that I am getting a cold.

 

 1 lemon 

 

2 teaspoons of honey 

 

Put the juice of that lemon into a cup and pour boiling water into that.

 

 Add the honey .

 

 Drink as soon as it gets cool enough.

Food Storage Recipe - Creamy Meatballs, Broccoli , and Fries

 

I was given some meatballs and none of us really like them so I had to find something to do with them! This is easy to make and taste great.

Whisk together 1 can of cream of mushroom soup and 1/3 cup of water. I have use other cream of soups also. 

 

Add a 1/2 bag of frozen steak fries. Partially thawed. Stir the fries up to coat them with the cream of soup mixture.

 

Bring to a boil and then reduce the heat. Simmer uncovered for a few minutes.

 

Stir in a bag of frozen broccoli and a small bag of frozen meatballs. Thawed a bit.

 

Return to a simmer and cover.

 

Simmer gently until the broccoli is tender.

 

Stir in 1/4 cup of sour cream and cook for a bit longer. 

 

Season with salt and pepper.

 

SERVE