Not food

Okay so I have a recipe that is not food it is cleaning supply. I found it on pinterest and decided to try it. We have hard and very silty water so my bathrooms didn't look clean after I cleaned them. I have tried everything I can think of on my faucets and shower door but nothing was working. I even tried the baking soda and vinegar paste and it didn't even touch it. I finally tried this stuff and it worked amazingly. I went on a cleaning spree when I realized it worked. Sorry, I am just a little excited to have found this. You have to try it!

12 oz white vinegar
12 oz dawn dishsoap (the recipe says blue dawn, probably to make sure you don't us it as water, but I used clear)

Heat the vinegar in the microwave until it is very hot then add the dishsoap put it in a spray bottle and start cleaning. It doesn't have to be hot when you use it.

Delicious Taco Meat

This recipe makes the yummiest taco meat I've ever had and, as a bonus, it's the easiest recipe ever!

Ingredients:
Beef roast
Pace Picante Sauce
Salt

Cook the roast in the crock pot, pressure cooker or stove top until it's falling apart. Drain off the juices and shred the meat. Mix in picante sauce until you think it has the right consistency (moist, but not dripping.) Add salt to taste and enjoy.

And that's it. This is so yummy that I can't help but sneak forkfuls of the leftovers :) I like to eat it with cheese and a tomato/ green onion/ cilantro mixture on top. Mmmm.



*****cooking times will vary depending on size and cut of roast, but I've found that it takes about 40-60 minutes in the pressure cooker and 8 hours in the crock pot on low or 3 hours on high.

Sour Cream

This is just a tip a recently tried. We tend to eat a lot of Mexican food which in turn, we eat a lot of sour cream. Sour cream has a lot of fat in it. If I'm gonna eat fatty foods, it might as well be a desert, right? So someone told me they use plain yogurt in place of sour cream. I'm not quite ready for that, but I've been mixing the 2 and James hasn't seemed to notice. Just another way to try to keep my family healthy!

NO COOK, LAST MINUTE DINNER WINNER

Here's a favorite main dish salad that we've been loving.  Easy to prepare - you can make and serve it immediately!
Springtime Chicken Apple Salad
Below are MY CHANGES.  I've modified it quite a bit from the original, but this recipe is so easy to adapt to whatever you like or want to try. 
           
This is a great all season salad.  It is surprisingly filling and yummy.  Great way to get more fruits and veggies in the diet.

-= Ingredients =-
2 cups cooked boneless ; skinless Chicken Breasts, or Rotissarie Chicken
3 large Tart Apples (Pink Ladies, Grannysmiths, Jazz,... ; cored and chopped
1/2 cup Craisins
1/2 cup Dried Cherries (Costco Kirkland brand) ; optional
3 celery stalks ; chopped
1/2 cup Pecans or walnuts ; chopped
~~ -- Dressing -- ~~
1/2 cup Plain Yogurt ; greek style is great!
3 tablespoons reduced-fat mayonnaise
1 tablespoon Agave Nectar or Honey ; (I use honey)
1 teaspoon fresh lemon juice
1/8 teaspoon cinnamon
Salt and pepper
Boston lettuce leaves ; optional (I never use them)

-= Instructions =-
In a large bowl, mix chicken, apples,craisins, cherries, celery, and nuts. Set aside.

In a smaller glass or ceramic bowl, stir together yogurt ,mayonnaise, agave nectar or honey, cinnamon, salt & pepper (I use about 1/2 t. salt & 1/4 t. pepper, but that's just me). Whisk well and TASTE.  You're looking for a sweetish taste.  If anything seems off then change it to what tastes good to you!


Pour over chicken mixture and mix well to coat chicken evenly.   Serve with rolls, homemade bread or french bread.  REALLY GOOD and HEALTHY.

Optional serving idea:  . Line a platter or individual plates with lettuce leaves and mound chicken salad on leaves. Garnish with a pinwheel of thin apple slices. Makes 4 to 6 servings.

Recipe By: Bashas' Health Styles  Eat Smart newsletter
Serving Size: 4-6

** This recipe can be pasted into BigOven without retyping.     **
** Easy recipe software.  Try it free at: http://www.bigoven.com    **

Chicken + Salad= Heaven

This Spicy Honey Chicken Salad is so yummy and pretty darn easy. I had never made anything from Our Best Bites before, but this recipe has made me want to try more of their recipes. I'm feeling lazy so I'm just going to link to the recipes on their site.

The Chicken (it's really not spicy)
The Dressing
Put it all together- I usually leave the avocados off because they're really expensive here. The mango is a must have though!

Enjoy!

Mexican Tortilla Soup

But it doesn't taste like other Mexican soups to me.

Vegetable oil for frying

10 corn tortillas cut into thin strips

12 oz boneless/skinless chicken cubed

1 cup chopped onions

3 large potatoes, diced

6 cups chicken broth

1 cup frozen cut corn

1 can chopped mild green chilies

1/2 cup chopped cilantro

lime juice

(I add one can of black beans)

In heavy stock pot, heat 1/2 inch oil until very hot. Working in batches, fry tortillas until crisp. Drain on paper towels and set aside. (Or just use tortilla chips)

Pour off all but 1 Tbs. oil. Saute chicken on high for 5 min until it begins to brown. Add onion and cook another 5 min or until brown. Add potatoes and broth. Bring to a boil and simmer covered 10 min. Add corn, chilies, and cilantro. Return to a boil and simmer an additional 5 to 8 min or until veggies are tender.

Serves 6

Stuffed Chicken

I've been on the look out for quick and easy meals this summer. This one from Elly Says Opa! fits the bill and is really tasty.

Chicken Stuffed with Sundried Tomatoes, Olives, and Mozzarella

2 boneless/skinless chicken breasts
6-8 kalamata olives, pitted and chopped
3 Tbsp. sundried tomatoes, sliced
2 slices mozzarella or provolone cheese (I like feta)
1/4 cup flour
1/4 tsp. thyme
salt and pepper
2 tsp. olive oil
2 Tbsp. chicken broth
2 Tbsp. white wine

Preheat the oven to 350.

Cut a pocket into your chicken breasts and fill each one with the sundried tomatoes, kalamata olives, and a slice of mozzarella cheese.

Mix together the flour with salt and pepper and the thyme.  Lightly dredge the chicken breasts in the flour mixture.

Heat an oven-proof skillet over medium heat and add the oil.  Once smoking, add the chicken breasts and sear, about 2 minutes per side.  Place the pan in the oven until chicken is cooked through, about 15 minutes.

Remove the chicken from the skillet and place the pan on the stovetop over medium heat.  Add the chicken broth and wine, scraping up the browned bits and reducing the liquid by half.  Spoon the sauce over the chicken breasts.

*I've made this with chicken breasts and tenders both of which I pounded fairly thin, put the fillings on one half and then folded the chicken over the top. That way the chicken is thin and tender. Mmmm!