Saturday, September 29, 2012

Grilled Garlic & Herb Shrimp

Grilled Garlic & Herb Shrimp - thru - yep, you guessed it Pinterest

2 tsp ground paprika
2 TB fresh minced garlic
2 tsp Italian Seasoning Blend - I used TS Spinach & Herb
2 TB fresh lemon juice
1/4 c olive oil
1/2 tsp grd black pepper
2 tsp dried basil
2 TB brown sugar, packed
2 lbs large shrimp, peeled & deveined

Whisk all but shrimp together in bowl, thoroughly blending. Stir in shrimp & toss evenly to coat w/ marinade. Cover & refrigerate at least 2 hrs, turning once.
Preheat outdoor grill for med hi heat. Lightly oil grill grate, & place about 4" from heat source. Remove shrimp from marinade, drain excess, & discard marinade.

Place shrimp on preheated grill & cook, turning once till opaque in center - 5-6 min. Serve immediately.

I used our Cuisinart indoor grill - a handy gadget, but a real booger to clean up. Awesome flavor! We didn't even want to share w/ the kids! :D

Friday, September 28, 2012

What Is Tupperware Fridgesmart?

What is Tupperware Fridgesmart??

My FridgeSmart Set

This is my fridge NOW- 

I am a abuser of spinach. I admit it. I have thrown our spinach & lettuce into the compost because it just doesn't last or I forget it is in the veg drawer. 

Do you remember what is in your veg drawer? 

So, with the recent sale - I got an extra set of Fridgesmart. I now have grapes, spinach, celery, broccoli & carrots all washed & ready to use AND I know now what I have in my crisper. 

My crisper now has my yogurt & the kids' applesauce, plus a couple apples. I have an empty drawer now that I can use for other uses. 

Riddle me this Batman - 
Are you more apt to keep cooking if you know you have veggies waiting for you? 

Will you remember to add a fresh salad to your meal if the spinach is sitting there saying
"eat me! eat me!"?

Make Fresh Smarter with FridgeSmart® Fun Facts
Did you know that the average family of four discards 24 pounds of fresh produce every month?
Produce is a big part of everyone’s food bill. Get the most out of your grocery budget with FridgeSmart® Containers. They’re designed to extend the life of your fruits and vegetables.

1. Fruits and vegetables remain fresher longer when allowed to “breathe.” That’s why FridgeSmart® Containers’ innovative vent system controls the amount of air in each container to extend the life of your produce.

2. Some foods are heavy breathers and some aren’t. Because different fruits and vegetables require different airflow to maintain freshness, each container features two vents that can be individually opened and closed, creating three different ventilation settings.

3. An easy-to-use reference chart on each container’s side (all except the Mini) lists commonly used vegetables and fruits. It shows which vent tab setting to use so your produce receives only as much air as it needs to stay fresh.

4. The built-in grid on the bottom reduces spoilage by keeping fruits and vegetables up out of their own moisture, reducing spoilage.

5. Unlike bags, FridgeSmart® containers protect food from bruising, which causes produce to go bad faster.

6. The modular and stackable containers make the most of your refrigerator space. 

7. The containers’ curved corners and the seal’s wide groove lets you clean them easily.
They’re also dishwasher safe. 

8. See-through containers make it easy to identify fruits and vegetables at a glance. 

9. Reduce food waste that ends up in landfills. 

Check out your fridgesmart options at

Energizing Granola

Energizing Granola - from a magazine - I think one of the Taste of Home's. I have been making this for a couple years. It is perfect to keep some in your desk at work for a quick snack, toss in w/ your yogurt, or my kids love it!

Energizing Granola
2 1/2 c old fashioned oats
3/4 c chopped pecans
1/2 c unsalted sunflower kernels
1/3 c packed brown sugar
1/4 c flaked coconut
1/4 c toasted wheat germ
2 Tb sesame seeds
2 Tb ground flaxseed
1/3 c water
2 Tb honey
2 Tb molasses
1 Tb canola oil
3/4 tsp vanilla extract
1/2 tsp salt
1/2 tsp grd cinnamon
1/3 c dried cranberries
1/3 c golden raisins
1/4 c dried banan chips
In a large bowl, combine the first 8 ingredients. In a small saucepan, combine water, honey, molasses & oil. Heat for 3-4 minutes till heated through. Remove from heat; stir in vanilla, salt, & cinnamon. Pour over the oat mixture; stir to coat. 
Transfer to a 15x10" cookie sheet sprayed w/ cooking spray. Bake at 350 degrees for 25-30 minutes or until lightly browned. Stir every 10 minutes. Cool completely on a wire rack. Stir in dried fruits. Store in airtight Tupperware container. This is awesome w/ yogurt.

1/2c equals 260 calories; 12 g fat; 0 chol; 110 mg sodium; 35 g carb; 4 g fiber; 7 g protein 

Thursday, September 27, 2012

Halloween Specials End Friday!!

is where you need to go for your Halloween Essentials!

Do you remember this bucket from your childhood? Talk about a wonderful candy keeper, how about those legos, hot wheel cars, or even if you buy your flour or other staples in bulk? 
On sale now for only $19 plus s/t. 

These snack cups are perfect treats for your little ones ~ stock up for all your family's little ones! They will love having their own personal Halloween bowl! Set of 3 w/ lids are only $10! 

Plus we have our classic mixing bowl in orange w/ black lid for $10!!  

Sale ends on Friday - Sept 28th - SHOP NOW to get these Spookatcular Savings! 

Wednesday, September 26, 2012

Nacho Chicken Soup

Nacho Chicken Soup
1 bag chicken fajita frozen chicken/dice it up
2 cans rotel
1 can Campbells Nacho Cheese soup
2 cups frozen corn

1 can black beans/rinsed and drained
1 can chicken broth

Mix all ingredients in the Bean Pot and put in microwave for 10 to 15 minutes.
Serve over tortilla chips with cheese shreds.

Monday, September 24, 2012

Sweet & Sour Ribs - Taste of Home Recipe

This is one of my ultimate fav recipes to use with country pork ribs. It is from one of my first cookbooks - Taste of Home 2nd edition.

Sweet & Sour Ribs

5-6 lbs pork spare ribs or pork loin back ribs
1/2c packed brown sugar
1/2c sugar
2 Tb cornstarch
1 c ketchup
2/3c vinegar
1/2c cold water

Place ribs on a rack in your bean pot or shallow roasting pan. Bake, uncovered at 350 degrees for 1 1/2hrs (OR crock pot 6 hrs low). Meanwhile combine sugars & cornstarch in med saucepan. Stir in ketchup, vinegar & water, bring to boil. Cook until thickened & clear. Remove ribs from rack on pan & discard fat. Place ribs back in pan; pour about 1 1/2c of sauce over ribs. Bake 30 min more. Cut ribs into serving size pieces. 

I serve this with rice. YUMMY! 

Just as a reminder, all Tupperware Chef series cookware is on sale this month - Save 30% on individual pieces or 35% on the complete set. In addition - I will give you an extra 25% off that price!! To order, you need to email me at to get special pricing. This offer ends on Friday, Sept 28th. is the place for all your Tupperware needs!! :D

Sunday, September 23, 2012

Apple Upside Down Cake Stack Cooker

Apple Upside Down Cake Stack Cooker

Serves 8

4 Granny Smith apples
1 1/2 tsp. Simple Indulgence™ Cinnamon-Vanilla Seasoning Blend
1/2 cup packed light brown sugar
3 tbsp. unsalted butter
1 pkg. yellow cake mix (18.25 oz) with eggs, water and oil according to package directions

Place one teaspoon of seasoning blend, brown sugar and butter in 2-cup/500 mL Micro Pitcher. Microwave on high power 1 minute; stir to melt and set aside.

With Twistable™ Peeler, peel and core apples. Cut into 1/4-inch thick slices and place into Steamer Base of Tupperware® SmartSteamer.

Fill Water Tray with 1 3/4-cups /400 mL of water, cover and microwave on high power 8-10 minutes or until apples are tender.

Remove and place in Thatsa® Bowl Jr. and toss with cinnamonvanilla/ sugar/butter mixture to coat.

Place cake mix in Thatsa® Bowl. Add remaining 1/2 tsp. of seasoning blend along with eggs, water and oil and mix with a wire whisk until smooth.

Apply cooking spray to TupperWave® Stack Cooker 3 Qt./3 L Casserole with Cone.

Spread apple mixture on bottom and pour cake batter over top. Microwave on high power 10 minutes or until toothpick comes out clean when inserted near cake center. Cool 5 minutes, invert cake onto platter of Round Cake Taker. If desired, drizzle with caramel sundae syrup. Serve warm or at room temp

The Tupperware stack cooker is on sale - COMPLETE SET - in the new Persimmon Color (red) is on SALE for only $84.50 thru Sept 28th. Shop online at 

Saturday, September 22, 2012

Creamy Bacon Casserole

Creamy Bacon Casserole
1-8oz pkg. cream cheese
8 bacon slices (cooked, drained, and crumbled) or you can use 1 cup of bacon bits
4-TBS of finely chopped onion
¼ teaspoon of pepper
Mix together in a bowl
2 pkg. of refrigerated crescent rolls
Roll out 1 roll and place in hospitality tray, spread mixture on crescent rolls, use other pkg. of crescent rolls pkg. on top, bake at 375 for about 20 minutes (until golden brown)

Friday, September 21, 2012

Sausage Breakfast Casserole

Sausage Breakfast Casserole
1 lb. Sausage (crumbled, brown and drained)
1-8oz pkg. cream cheese
Mix together in a bowl
2 -pkg. of refrigerated Crescent Rolls (in tube)
Roll out 1 roll and place on parchment paper on cookie sheet or on your Hospitality Set, spread mixture on crescent rolls, use other pkg. of crescent rolls on top, bake at 375 for about 20 minutes (until golden brown)

Thursday, September 20, 2012

Pumpkin Caramel Dump Cake

Pumpkin Caramel Dump Cake
1 Spice cake mix
1 can of pumpkin pie mix
3 eggs
½ teaspoon Cinnamon
Dump all ingredients into your bean-pot and stir, Put lid on and microwave for 10-13 minutes, scoop cake out and drizzle with caramel ice cream topping, cool whip or both…Optional:  Sprinkle with cinnamon and sugar on cake is yummy too!

Stack Cooker Version : Mix all ingredients together. Pour into greased stack cooker w/ center insert. Microwave 10-13 min. scoop cake out and drizzle with caramel ice cream topping, cool whip or both…Optional:  Sprinkle with cinnamon and sugar on cake is yummy too!

Wednesday, September 19, 2012

PINK!! Support your fellow women!


This month is all about supporting our wonderful women, no matter the cause or the reason. They are our mothers, our besties, our daughters... 

October for Tupperware means sharing - and I want to share with you our Girlfriend Set - 
8 pc Thatsa Bowl Set
4 pc Thatsa Bowl Minis
1 set of measuring cups
1 set of measuring spoons

All Yours & your BFF for $116 (plus s/t).
Or sweeten the deal by adding some Simple Indulgence Chocolate blend & cookbook for 
just a little bit more! 
 Give to her now, or save for Christmas - you know she is worth every penny. Or call it bribery... :D 

This is a personal promo. I will place the order for you so you need to email me your name, number & shipping address to or do your own shopping at

Host your own Tupperware Party & get DOUBLE REWARDS 
when you close your party by Oct 12th! I will even make it a bit better by adding $50 party credit to your total party! 
I have limited times available for home parties so contact me now! 

Tuesday, September 18, 2012

Paper Bag Popcorn

Paper bag popcorn!

Easy popcorn - use a brown paper bag (lunch size) add up to 1/2c popcorn kernals, & fold over top. Put in microwave for 3min. Air popped popcorn - add butter & toppings as you want! HOW EASY! No mess, no oil, & clean up is a snap!

So, I found this recipe on Pinterest - Paper Bag Popcorn - Got my paper bags tonight & Gracie enjoyed some of her first popcorn. She was loving it - munching each popped kernel as if it was huge - munch munch munch - I think she couldn't decipher the individual pieces in the bowl so she asked me to hand her each piece. Maybe she is lazy! ha ha!

Monday, September 17, 2012

Bean Pot Fried Chicken

Almost Fried Chicken

* Ingredients:
* 2 cups Corn Flakes
* 1/3 cup grated Parmesan Cheese
* 1/2 tsp. Paprika
* 1 3 to 4 pound Chicken, cut into serving pieces (prefer Boneless Chicken Breasts)
* 1/2 tsp. salt
* 1/4 tsp. pepper
* 4 Tbs. butter (melted) or 1/4 cup Olive Oil

* Directions:

* Place corn flakes, cheese & paprika in large serving bowl.
* Using the bottom of measuring container or glass, crush to crumble the flakes coarsely.
* Mix the corn flake coating well.
* Season each piece of chicken generously with salt & pepper.
* Dip each piece in butter or oil, then dredge in corn flake mixture to coat completely.

* Arrange chicken pieces into Bean Pot, with thickest parts facing out...about 4 chicken breasts fit nicely in the bottom.

* Add the lid & microwave on HIGH 21-28 minutes (7 minutes per pound).  (we did 21 minutes...set aside while veggies were steaming & then put back in for 2 minutes...I think we need a couple more microwaves!)

* Make sure your Bean Pot is rotating, IF not, make sure chicken is cooked to the bone, reduce power to MEDIUM-LOW or DEFROST & microwave 10 minutes longer.

* Simple & easy.....enjoy!!

Sunday, September 16, 2012

Bananas Foster French Toast - Stack Cooker

I just got the english version of the Tupperware Stack Cooker new cookbook!! They sent me the French version w/ my new persimmon stack cooker... If you want a French version cookbook, let me know- it is for sale!

This kit is on sale in September for $84.50 - retails for over $160!! You can get yours here -

Now, I have 4 bananas that are getting spotty & need to be used. Looks like I am going to make up some Bananas Foster French Toast for dinner tonight! I am avoiding leftovers...

Banana Foster French Toast
10 slices cinnamon swirl bread, trimmed of crusts
8 eggs
1 c milk
1 tsp Tupperware Simple Indulgence Cinnamon Vanilla Seasoning Blend
1 c maple syrup, divided
1 c pecans
1tsp rum extract, optional
3 ripe bananas, sliced

Cut bread into bite sized cubes and arrange in the bottom of the TW Stack Cooker 1 3/4qt casserole. Set aside. In a med bowl, whisk together eggs, milk, seasoning blend & 1/2 c maple syrup. Pour evenly over all the bread. 

Allow bread to soak at least 20 minutes or overnight in the refrigerator. Place pecans in base of chop n' prep Chef. Cover & pull cord 3-4 times to chop. Place pecans in 3/4 qt casserole & microwave on high for 2 minutes. Transfer to a bowl & set aside. Cover the 1 3/4qt casserole & microwave on high for 8-10 minutes or until the custard is set. 

Place remaining maple syrup in micro pitcher and microwave on high 1 minute. Stir in rum extract if desired. Sprinkle bananas & pecans on top of casserole, and drizzle with 1/4 c of maple rum syrup. Serve w/ remaining syrup on the side. 

Calories: 430; total fat 18g; chol 190 mg; sugar 36g; fiber 5g; protein 13g; sodium 230mg; 

Bean Pot Conversion: 
Prepare according to instructions, just using bean pot instead of stack cooker

Saturday, September 15, 2012

Corn Chowder Bean Pot or Stack Cooker

Corn Chowder

* Ingredients:
* 1/2 pound bacon (diced)
* 3 medium baking potatoes, peeled & cut into 1 inch chunks
* 1 medium onion, chopped
* 1 1/2 cups milk
* 1 17-ounce can cream-style corn
* 1 7-ounce can whole kernel corn
* 1/2 tsp. pepper
* Hot pepper sauce
* Salt

* Directions:
* Place bacon in your Bean Pot.  Cover with paper towel.  Microwave for 5-6 minutes, until bacon is crisp.
* Remove bacon & set aside.  Discard all but 1 Tbs. bacon drippings.
* Place potatoes, onion, & 1 Tbs. bacon drippings in your Bean Pot or stack cooker. 
* Add lid & microwave for 7 minutes, stirring once IF you think about it.
* Stir in milk & corn.  Microwave for 10 - 12 minutes, until potatoes are tender.
* Add pepper & season with hot sauce & salt to taste.

* Simple & easy....enjoy!!

Friday, September 14, 2012

Quick Chef Ice Cream

Quick Chef Ice Cream
1 Cup Frozen Fruit*

1 Cup Heavy Whipping Cream
1 tsp Vanilla
3 T sugar/Splenda
Place ingredients in Tupperware  Quick Chef

Turn for 1-2 minutes or until soft serve consistency

*Optional: create unlimited variations using any frozen fruit, chopped candy
or cookie, or flavorings of your choice. Be sure to chop items to bite size
pieces before mixing of last 10 turns in Quick Chef for best results.

Thursday, September 13, 2012

Hot Taco Dip

Hot Taco Dip

* Ingredients:
* 2 bricks of Cream Cheese
* 1 can Hormel Chili (no beans)
* 1 - 4.5 oz. can Green Chiles
* 1/2 jar Salsa (medium - hot)
* 1 - 8 oz. pkg. shredded taco cheese

* Directions:
* Layer all ingredients in the order listed above (starting with cream cheese) in your Bean Pot or your Tortilla Warmer.
* Bake at 350 degrees for 20 minutes.

* Serve with Tortilla Chips.
* Optional additional condiments:  Salsa, guacamole, chopped lettuce, tomatoes, green onions & peppers.

* Simple & easy....enjoy!

Wednesday, September 12, 2012

Chicken or Beef Fajitas in Stack Cooker

Chicken or Beef Fajitas
¾ - 1 lb Chicken or Beef
1 small Green and Red Pepper
4 Green Onions
1 ½ cups Salsa
1 cup Grated Cheddar Cheese
½ cup Sour Cream
1 pkg Tortilla Shells
Cut meat into cubes or slices.

Put peppers and onions in the Quick Chef and chop until they are chopped into bite size
Mix Chicken/Beef, peppers, onions and salsa into the Season Serve container and let it marinade in the refrigerator for at least 20 min.

Add 3 tbsp of water to the base of the Micro Steamer. Cook mixture on high for 10 minutes in the top half of the Micro Steamer.

Place 6 Tortilla shells between 2 pieces of paper towel and lay over Micro Steamer cover
for last minute of cooking time.
Assemble and garnish with cheese and sour cream.

Bean Pot Hamburger Helper

Bean Pot Hamburger Helper

* Ingredients:
* 1 pound ground beef or turkey
* Ingredients on Hamburger Helper box

* Directions:
* Brown meat in Bean Pot for 7 minutes ....crumble before or after.  Drain grease if using beef.
* Add Hot water & ingredients according to the box.
* Stir & Microwave 25 minutes or bake in oven for 45 minutes at 350 degrees.
* NO stirring required!!!
* You can be baking dinner while getting ready for the evening.

NOTE:  Cook time needs to be expanded a little for macaroni recipes.

Tuesday, September 11, 2012

Another Tortillini Recipe - Cheesey Tortillini in a Bean Pot

BEAN POT Cheesy Tortillini Thanks Maggie
1 lb Italian Sausage 
1-2 25 oz Jar of marinara sauce
1 small can tomato paste
1 can diced tomatoes

1 20 oz Buitoni Mixed Cheese Tortellini
*Optional: half pack of chicken tortellini*

Brown sausage then put ALL above ingredients in Bean Pot.
Cook at 350 degrees for about an hour or until pasta is tender.
Mix well and serve with plenty of mozzarella cheese on top and garlic bread.

Monday, September 10, 2012

Bonus! Mini Bean Pot Apple Crisp!

Mini Bean Pot Apple Crisp

6-8 Apples
1 1/3 Cups Brown Sugar (Packed)
1 1/2 - 2 Cups of Oats

3/4 Teaspoon Nutmeg
1 Cup Flour
1 1/2 Teaspoon of Cinnamon
2/3 Cup Butter ... Add a little more if you use more oats.

Slice Apples...Place about 1 1/2 apples on the bottom up the Mini Bean Pot. Mix all ingredients over the top of the apples. Bake with lid off for 45min-1hour. Makes 4

Thanks Cindy & Linda!! 

Creamy Garlic Pasta

Creamy Garlic Pasta
2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼ tsp salt

½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley

In Chef Series pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.

Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

Sunday, September 9, 2012

Crock Pot Chicken Parmesan

Crock Pot Chicken Parmesan
2-4 boneless, skinless chicken breast halves
1/2 cup Italian Seasoned Bread Crumbs
1/4 cup Parmesan Cheese
1/4 t black pepper

1/4 t kosher salt
1 TBSP olive oil
1 egg, beaten
sliced or shredded mozzarella cheese
favorite jarred marinara sauce

Spread the 1 TBSP of olive oil into the bottom of your crockpot.
Beat the egg with a fork in a separate bowl.
Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.
Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
Place the chicken breast pieces in the bottom of the crockpot.
Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.
Cover chicken and cheese with entire jar of marinara sauce.
Close lid and cook on low for 5-6 hours or high for 3.
Serve with your favorite pasta.

Saturday, September 8, 2012


Homeade Granola Bars


3 cups quick-cooking oats

1 (14 ounce) can sweetened condensed milk

2 tablespoons butter, melted

1 cup flaked coconut(I used sweetened)

1 cup sliced almonds

1 cup miniature semisweet chocolate chips

1/4 cup flax seed

1/4 cup wheat germ

Directions: Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips, flax seed and wheat germ) with your hands until well blended. Press flat into the prepared pan. Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them(I took mine out at 20 minutes so they would be nice and chewy, not crunchy). Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.

Easy Crock Pot Potato Soup

Easy Crockpot Baked Potato Soup (compare to Outback's) 

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}

3 14oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper
1 pkg. cream cheese {don’t use fat free. It WON’T melt!!!}
In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Friday, September 7, 2012

Baby's Sweet Potatoes- or for Mommy!

Baby's Sweet Potatoes

* Ingredients:
* 2 large sweet potatoes (7 - 8 oz. each)
* 1/4 to 1/3 cup purified water
* 1/4 cup tap water

* Directions:
* Scrub sweet potatoes.  Pierce once with fork & place in Bean Pot.
* Add tap water & cover with lid.
* Cook on HIGH 7 - 8 minutes, until soft to the touch.  Let cool slightly.
* Peel sweet potatoes & slice.
* Puree with 1/4 cup purified water until smooth.  If too thick, thin with more water. Strain if necessary. 
* Store in your Tupperware snack cups in refrigerator for up to 3 days, or freeze in a beaba silicone freezer tray.

* It's simple to prepare vegetables & fruits for your baby in the microwave using your Magic Bean Pot, that you might never buy store-bought again.  You have the assurance of knowing Exactly what is in your baby's food, & it is certainly the way to retain as many vitamins & nutrients as possible, since so little liquid is required & the cooking time is so short.

* One important tip:  when reheating the baby food, remember to just warm it, don't cook until boiling hot.  Stirring & testing are important.  Think in terms of seconds in the microwave, not minutes.  Store baby fruits & vegetables in small covered jars in the refrigerator.  Reheat in custard cups on Medium, stirring once or twice, 30 - 60 seconds.

* Puree & strain vegetables & fruit with liquid as needed, depending on the age of the baby.  Younger babies need a smoother, more liquid texture.  If in doubt, consult with your pediatrician.

Thursday, September 6, 2012

Blueberry Pineapple Dessert - bean pot

Blueberry/pineapple dessert

1 can blueberry pie filling
1 can chopped pineapples 
1 box yellow cake mix

1 stick butter

Mix blueberry an pineapple together in bean pot, sprinkle dry cake mix over the top. Melt butter and pour over cake mix
Bake 350° for 1 hour

Salsa Chicken - Bean Pot, Stack Cooker, Crock Pot

Tonight's menu is from the Crockin' Girls new cookbook - Crockin' Companion. I got one for myself & for my bestie. We know from past experience we have to get the other one any cool gift or gadget we come across for ourselves! It just works nicely that way!

Salsa Chicken - I have used this recipe a long time before Crockin' Girls came up w/ it with my Homemade Gourmet seasonings. I have used it on chicken, venison, pork - whatever meat I have on hand.

Do you know why I make this recipe? Because - 1) we have salsa leftover & no chips or 2) there is a jar of salsa in the frig that needs some love, or 3) I want some soft tacos!! :D

This is a difficult recipe - not really -

Salsa Chicken

Get out your bean pot, stack cooker, or crock pot. Place 4-6 frozen chicken breast or boneless chicken pieces in your cooking vessel of choice. Pour a jar of salsa over it. Put lid on. Cook it. Shred it. Eat it.

Yep that easy!

Bean pot - if chicken is frozen & cold, put cold bean pot in cold oven, turn on oven to 325 degrees. Cook approx 30-45 min, depending on size of chicken pieces.

Stack Cooker - cook in microwave appox 18-30 min depending on chicken pieces size. I personally get the chicken tenderloins or boneless thighs since they will cook faster.

Crock pot - low 5-6 hrs, or high for 4 hrs.

Wednesday, September 5, 2012

Tastefully Simple Taco Terrific! & Smoked Bacon Chicken

Since I am a Tastefully Simple rep, I still use their products, although not alot. I did get the new Dinner Tonight Collection ($59.99) which has recipes, freezer labels & seasonings for 10 different meals. You will be able to make more than 10 meals from this kit.

This recipe, I already had some fresh tomatoes frozen, plus frozen ground meat so I mixed the seasonings, put both frozen packages & a snack ziploc w/ the seasonings in 1 large ziploc w/ instructions on the outside. Cooper can make up some tacos if I ever get away from the house.

Freezer Recipe from TS Tonight Collection
Taco Terrific! - using Tastefully Simple (TS) ingredients
1lb Ground beef
1 TB TS Fiesta Party Dip Mix
1 TB TS Onion Onion
8 oz tomato sauce
1/4c water
1 tsp cumin
Taco or tortilla shells
Cook ground beef in bean pot or large skillet with next 2 ingredients till beef is no longer pink, drain fat. Stir in next 3  ingredients; simmer on low for 10-15 min (or in bean pot, cook in microwave 5-8 min). Fill taco shells with warm meat mixture. Top w/ diced tomatoes, sour cream, shredded lettuce & shredded cheese. 
To freeze: Place cooked cooled taco meat in ziploc bag. Freeze till ready to use. Thaw completely, heat & serve as directed. 

The next recipe is another TS Freezer recipe. I split this recipe into 2 ziplocs & used chicken tenderloins (already frozen). So, a tip when using frozen chicken pieces - they will have extra moisture so your meal may be a bit more runny than if you had used fresh when preparing.

Smoked Bacon Chicken
1 packet TS Smoked Bacon Warm Dip Mix
15 oz jar alfredo sauce
6 boneless, skinless chicken breast (for my half batch, I used 5-6 chicken tenderloins in each)
Shredded Cheddar Cheese
Crumbled bacon
Diced tomatoes

Serve it tonight - preheat oven to 350 degrees. Whisk first 2 ingredients together; set aside. Place chicken in a greased 9x13 pan. Pour sauce mixture evenly over chicken. Bake 30-40 min or till chicken is done. Top chicken w/ cheese, bacon & tomatoes the last 5 min of baking. 

Serve it later: Place chicken in greased 9x13 pan, top w/ sauce mixture (I just used ziplocs). Cover tightly w/ foil; freeze until ready to use. Thaw completely, bake & serve as above.

So, this kit is available thru Tastefully Simple. Email me your order if you want to make some easy freezer meals (and I mean EASY!).