Friday, August 11, 2017

Deodorant

Homemade Solid Deodorant

Ingredients:

1/2 cup coconut oil
1 1/2 Tablespoons beeswax pellets
1/2 cup baking soda
1/2 cup arrowroot powder
10 drops each of Lavender, Lemon and Tea Tree Essential Oils  or whatever suits your fancy for scent if you want a scented deodorant





Directions:

Add the coconut oil, and beeswax pellets to a double boiler. Once melted, remove from heat and add baking soda, and arrowroot powder. Mix with a spoon until smooth and creamy in consistency, then add the essential oils and pour into your containers. Let stand to cool and solidify.

This works well in either a repurposed deodorant container or 4 oz mason jars.  Lasts a long time too!

Friday, July 14, 2017

Beef & Bean Burritos

Beef & Bean Burritos (1 meal)
In the container:
1.5 cups browned ground beef
2 tsp garlic powder
1 tbsp cumin
1 tsp chili powder
1 cup onion, chopped
1 cup salsa
1/2 cup chopped cilantro
2 cups dry pinto beans
2 cups chicken broth
1 cup water
Cooking directions for day you eat:
1. Saute for 5 minutes
2. Set on manual, high pressure, 55 minutes, NPR (Note: this time cooks the beans, but doesn’t make them very soft. If you want softer beans, add 5 minutes to this cook time.)
3. Add 1/3 cup filling to each burrito. Top with cheese and roll.
4. Serve with chips and guacamole.
Extra items needed for meal:
1 pack burrito-sized tortillas
1 cup shredded cheddar cheese
1 bag chips
1 container guacamole
Side item: Chips & guacamole

Hawaiian Chicken

Hawaiian Chicken (2 meals)
In each container:
1 tbsp butter
1 tbsp brown sugar
1/4c soy sauce
1/4 cup soy & ginger dressing
1/4 cup ketchup
1 cup chicken broth
1/2 cup chicken strips
1/2 can Pineapple
Half of the sliced red onion
1 tbsp minced garlic
1/2 bag stir fry
Cooking directions for day you eat:
1. Saute for 5 minutes (add liquid if needed…there’s not a lot in this recipe.)
2. Set on manual, high pressure, 10 minutes, QR
3. Add trivet and PIP container filled with 1.5 cups white rice and 1.5 cups water
4. Set on manual, high, 8 minutes, NPR
Extra items needed for meal (side item): White rice

Egg Roll Bowls

Egg Roll Bowls (2 meals)
In each container:
1 cup ground beef
2/3 cup chopped onion
1 tbsp minced garlic
Half of the coleslaw mix
1/4 bag matchstick carrots
Half of the mushrooms
2 tbsp green onions
1 tbsp Sriracha
1 tbsp rice vinegar
1/4 cup soy sauce
Cooking directions for day you eat:
1. Saute for 5 minutes
2. Set on manual, high pressure, 10 min, QR
3. Add about 7oz of rice noodles (half of the box) and 1 cup water
4. Set on manual, high pressure, 4 min, QR
5. Stir in basil
Extra items needed for meal: 
1/4 cup fresh basil
1 14oz pack rice noodles
Side Item: Basil Rice Noodles

Balsamic and Brown Sugar Pork Chops (Chicken)

Balsamic and Brown Sugar Pork Chops (1 meal)
MY NOTE:  I am making this with chicken instead of pork chops.

In the container:
1c Brown Sugar
1c Balsamic Vinegar
1c Water
1 tbsp. Garlic Powder
1 tbsp. Salt
1 tbsp fresh Thyme
1/2 tbsp. Dried Parsley
1 1/2 lbs. bone-in Pork Chops

Cooking directions for day you eat:

1. Saute for 5 minutes
2. Set on manual, high pressure, 25 minutes, NPR  (Since I am doing Chicken Breasts, I will be usng 8-10 min high pressure, NPR)
3. Remove a cup of sauce and stir in corn starch
4. Place slurry in the pot, set to saute, bring to a boil to thicken (stir well) and remove from heat

Extra items needed for meal:

1 bag of steam-in-bag green beans
1 container mashed potatoes
2 tbsp corn starch

Side item: Green beans, mashed potatoes

Wednesday, May 31, 2017

Banana Bread

From Cyndi:  This is the recipe I made last night. I've used it for years and I do like it.

Banana Bread

1 3/4 cups flour
3/4 tsp baking soda
1 1/4 tsp cream of tartar
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs
1 cup bananas, mashed
1/2 cup walnuts, chopped
---------------------
DOUBLE BATCH
3 1/2 cups flour
1 1/2 tsp baking soda
2 1/2 tsp cream of tartar
1 tsp salt
2/3 cup shortening
1 1/3 cup sugar
4 eggs
2 cups bananas, mashed
1 cup walnuts, chopped
---------------------
TRIPLE BATCH
5 1/4 cups flour
2 1/4 tsp baking soda
3 3/4 tsp cream of tartar
1 1/2 tsp salt
1 cup shortening
2 cups sugar
6 eggs
3 cups bananas, mashed
1 1/2 cups walnuts, chopped

Mix all together thoroughly. Pour into greased loaf pans (recipe makes one large loaf pan or 3 mini loaf pans). Bake at 350°, 50 to 60 minutes for large loaf pan, 40 to 45 minutes for mini loaf pans. Check to see if a toothpick in center comes out clean. Cool on rack, remove from pans and wrap well with plastic wrap.

Author Notes: A triple batch makes 8 mini loaves.

Or this one from her grandmother's 78 year old cookbook
No automatic alt text available.

Wednesday, April 19, 2017

Salsa Verde Chicken Tater Tot Casserole

Salsa Verde Chicken Tater Tot Casserole
MY NOTES:  We tried this tonight and it is lick the pan yummy!!!!  Keeping this one in the line-up for SURE!!!!  10 thumbs up!  

Serves 6-8

3 cups chopped cooked chicken
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4-oz) can diced green chilies
1 tsp cumin
2 cups shredded pepper jack cheese
1 (32-oz) bag frozen tater tots

Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.

In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream, chiles and cumin.

In a large bowl, combine chicken, tater tots, cheese and sauce. Stir until thoroughly combined. Pour into prepared pan.

Bake for 45 to 50 minutes.
Found at:  http://www.plainchicken.com/2017/03/salsa-verde-chicken-tater-tot-casserole.html