Summer is a busy time of year, especially with the kids out of school.
We in particular do not waste day light.
Today for instance, we are heading out to our family camp to grab gravel and a air condition, as soon as , my husband gets home from work.
Knowing this I made us our “Togo” meal.
All I do is cook up some Polish sausage, slice it up.
Then I dice up a block of cheese, mix in cranberries.
Put a napkin on top add some veggie RITZ crackers.
I mix up my one year old little bowl.
Making the meat pieces smaller and with no skins, I mix in the cranberries, cheese, meat, cheese it’s, and a couple veggies crackers.
I put these in reusable containers (because I’m frugal dude)
Some times of I have them I mix in such as sweet peppers,cucumbef,carrots too. But since today we had salad for lunch, I just wasn’t feeling it to be honest lol
3 cups raw Rhubarb cut
1 cup brown sugar
1/3 cup white sugar
1 tbs of Cinammon
1 Farm Fresh Egg
1/2 cup butter
1 cup applesauce
1/2 tsp. salt
1 tsp. vanilla
2 cups flour
Wash and Cut your Rhubarb dicing it. Fill a measuring cup up to 3 cups
Mix all dry ingredients except for your cinnamon and white sugar
Add liquid ingredients blending until it is all mixed and there are no lumps
Add in your rhubarb
Pour that mixture in a 9x13x2-inch pan
Take your cinnamon and white sugar mix it together, then sprinkle on top of the cake.
Prehead oven to 350°F Bake for 35 Minutes
Let cool, you should have a moist yet sticky cake that is delicious!
Start with warming your baguettes in the oven at 350°F for 10 minutes.
While those are warming chop up 1 cup of chicken breast.
Add 1 tbs of olive oil, your chopped chicken, a sprinkle of garlic, Basil, and tumuric.
Cook until well done.
Then wash and chop up Roman lettuce and tommatoe🍅
Cut your baguette, layer on the Chen while it’s still warm, then Mozzarella cheese, tomatoes, lettuce, and a drizzle of oil & vinager.
Super easy meal.
This is for a family of 3
2 cup Jasmine rice (you can use brown rice)
1 handful snap peas
2 diced carrots
1 dices yellow squash
1 chicken breast grilled in 1 tbs. Of olive oil and sprinkled with turmeric
Honey & worcestershire sauce, pinch of salt mix until the consistency is thick.
I start with the chicken, grill it and set it aside on a plate. Using the same pan cook my rice as directed, then add in the vegtables. Cook the veggies until they become slightly tender and finish with the sauce.
As y’all know from my previous recipe post. I don’t measure. But here is my yummy pasta that delish.
You will need:
Whole grain noodles
Start by cooking your pasta in your vegetable broth. Add just enough it tenderizes your pasta.
Then brown your meat, add the seasoning in.
Add your pasta in with your meat once it is browned. Add crushed tomatoes and green chilli
Simmer for a few minutes
Then eat up!
You may add cheese if you would like.
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Thank you, Tashanna
Its pretty simple, keep in mind I don’t measure anything just eye it so these are rough estimated measurements.
You know how big your family is!
You add your 4 chicken breast thawed please
Then you add pineapple 1/4 cup (I used canned in water)
Then you add mango 1/2 cup( I used frozen in a bag)
Cook that on high for 2.5 hours
(Your breast should be white! Don’t take chances on the pink man)
Then add your BBQ Sauce 1/2 cup
Cook for another 2.5 hours.
Vuala, a yummy dinner you can serve with steamed veggies on the side.
Fry your bacon ( I’m using turkey here)
Get your fresh eggs out and crack them in a bowl.
Chop your bacon up into chunky pieces.
Spray a cookie sheet with oil. Mix the eggs and bacon together in a bowl. Poor them on the cookie sheet. Cook at 350F until done. ( about 5 min)
It should come put looking like this.
Using a spatula transfer them over to your English muffins.
I then wrap them in parchment paper and put them back in the bag the english muffins come in.
You can freeze this. And have them on hand for a quick breakfast.
Add cheese, salt, pepper if you would like..but don’t add the cheese before hand. It tends to crumble when frozen