Spring

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2 Ingredient Window Cleaner

“For now we see through a glass, darkly; but then face to face: now I know in part; but then shall I know even as also I am known.” 1 Corinthians 13:2

Winter is passing…….

I am amazed at how windows have this ability to accumulate a black film on them while I am completely unaware.  We really do see dimly…..like the above verse says.  Spring is a great time to ‘wash the film’ away figuratively and literally. 

Here is an inexpensive window cleaner and as your scrubbing away at the windows ask the Spirit  to wash away the places in your heart that are black with a film that you are unaware of.  He is faithful to reveal those ‘dark’ places in our souls.

Here is the simple recipe:

6 Tbsp Vinegar

3 Cups Water

Spray Bottle

Mix together vinegar and water into spray bottle.

You can use newspapers instead of paper towels to wash your windows.  It’s an inexpensive way to get those windows clean.

Cheers to a beautiful day to get your windows cleaned…..

Dawn

Market Day

It’s ‘Market Day’ at our home school co-op this week.  It basically consists of each child making or buying something to have as a commodity to buy and sell.  They have learned how a free market works this past year.  They earn ‘Eden Bucks’ based on the amount of stamps aka completed work sheets for the past 12 weeks of school.

The little’s and I were working on Kate’s goods and they had such a grand time.  I on the other hand had to consciously engage to be patient.  It really is so much easier to do these projects myself.  Perhaps this is one of reasons God has given me children….to grow in patience and  slow down  long enough to validate their little, fumbling hands.

I don’t know what God is asking you to grow into today but praying you can press into his Heart in the process!

 

Salisbury Meatballs & Freezer Mashed Potoates.

The night I came in to do this recipe, it was chaotic in my house.  I had been working outside all day and the time was 4:30 p.m.  I had no dinner ready and 6 lbs of beef thawed,  it had been at room temperature for a long time.  Needless to say it needed attended to.  It was 4:45 p.m.  until I got my  whits about me.  We usually eat dinner at 6 p.m.  I did not know if it was possible but I put it into high gear and made this dish.  We  did eat dinner that night at  6:15 and all the meatballs were cooling while we ate.  There were a few pre dinner fights I had to solve and my kitchen was a WRECK until it was all said and done.  So the whole point of what I am telling you is that if time is a valuable commodity in your household you will like this recipe even if your house is a wreck for a short period of time to make it happen.  This night I also started rice in the cooker while I prepped this dinner, which made things come together  a bit more easily.  We had Salisbury meatballs, rice and steamed broccoli with butter.

Salisbury Meatballs

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6 lbs of ground beef

3 cups of oatmeal, ground in a blender coarsely

2/3 cup cream

4 eggs, lightly beaten

1/4 cup onion, dried & minced

10 garlic cloves, minced

1 tbsp salt

 2 tsp black pepper

IMG_9726SAUCE

1 cup butter (2 sticks)

1 lb white mushrooms, cleaned & sliced

(I ran mine thru my food processor with the chopping blade on them, they were more diced then sliced)

4 cups beef broth

4 cups water

1 cup flour or 4 tbsp glucomannan (if your wanting to be wheat free & low carb.  You need to dissolve the gluccoman in 1/2 cup of the water.  Using the glucomannan did not make a super thick sauce but it was still good and you must stir like crazy when you are dissolving it in liquid)

4 cups half & half or light cream

2 TBSP Worcestershire sauce

2 TBSP beef bouillon

1 1/2 tsp black pepper

1 tsp salt

Using your hands 🙂 thoroughly combine beef, oatmeal, cream, eggs, onion , garlic, salt and pepper in a large bowl.  Once all combined take a cookie sheet and line it with  parchment paper for easy clean up.  With a 1″ ice-cream scoop place the meatballs on the cookie sheet.  I place them very close together, almost touching.  Bake at 400 for 15-18 minutes.

While the meatballs are baking.  Melt the butter in a large stockpot.  Add mushrooms and saute until soft, approx 7 minutes.  Remove mushrooms and butter from stock pot into another bowl.  Add beef broth and water, bring to a light boil, add flour or gluccoman/water mixture stir for a minute or 2.   Add half and half cooking until sauce thickens, this can take 8-15 minutes.  Remove from heat and add Worcestershire sauce, bouillon, salt & pepper.  Cool sauce.

Divide meatballs into freezer bags and divide sauce evenly between all bags.

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When you reheat for your meal, remove from freezer and allow to thaw all day. Place in a glass pan and bake for 15 – 20 minutes at 400 degrees.

Here is a simple freezer recipe for mashed potaotes.  The recipe I use is when I make freezer mashed potatoes is from the book Don’t Panic More Dinner’s in the Freezer but because of copyright issues I am not posting it.  You can purchase the book here.   The book is so helpful on many fronts but the thing I love most about this freezer cooking book is that they offer you 3 options when you do meals.   You can do the basic recipe 3x, 6x or 9x.  The 9x times requires 36 lbs of potatoes.  It’s a lot but you could easily use this recipe if your hosting a big group or even a smaller group and then freeze the left overs.

Freezer Salisbury Meatballs
Print Recipe
Servings
28 - 30
Servings
28 - 30
Freezer Salisbury Meatballs
Print Recipe
Servings
28 - 30
Servings
28 - 30
Ingredients
Servings:
Instructions
MEATBALLS
  1. Using your hands 🙂 thoroughly combine beef, oatmeal, cream, eggs, onion , garlic, salt and pepper in a large bowl. Once all combined take a cookie sheet and line it with parchment paper for easy clean up. With a 1" ice-cream scoop place the meatballs on the cookie sheet. I place them very close together, almost touching. Bake at 400 for 15-18 minutes.
SAUCE
  1. While the meatballs are baking. Melt the butter in a large stockpot. Add mushrooms and saute until soft, approx 7 minutes. Remove mushrooms and butter from stock pot into another bowl. Add beef broth and water, bring to a light boil, add flour or glucomannan/water mixture stir for a minute or 2. Add half and half cooking until sauce thickens, this can take 8-15 minutes. Remove from heat and add Worcestershire sauce, bouillon, salt & pepper. Cool sauce. Divide meatballs into freezer bags and divide sauce evenly between all bags. When you reheat for your meal, remove from freezer and allow to thaw all day. Place in a glass pan and bake for 15 minutes at 400 degrees.
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Cheers!

Dawn

 

Chicken Alfredo for the Freezer

IMG_9340 - Copy3 lbs of raw chicken breasts, or tenderloins

4 (16 oz) jars Alfredo or you can make your own recipe (see recipe below)

1 large red pepper, diced

8 oz sliced mushrooms, washed

Divide all ingredients equally between your freezer Ziploc bags.  When ready to eat, remove from freezer and thaw.  Cook on low for approx 4 hours.  Slow cookers vary but this dish is best when the chicken is just baked and not over done.

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You can add frozen broccoli or peas the last hour if you want your dinner to be a one dish meal.  Serve with cooked pasta or zucchini noodles.

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Homemade Alfredo Sauce

1 cup butter

1/4  cup flour

2 – 8 oz cream cheese

1 cup cream

2 cups milk (you can sub chicken broth here if you don’t want the carbs from milk)

3 tbsp parsley

2 tbsp fresh garlic, minced

1 tsp salt

1 tsp black pepper

1 1/2 cup Parmesan cheese

IMG_9370Melt butter, add flour.  Add cream cheese and stir until cream cheese is softening.  Add cream, milk, parsley, salt and pepper.  Stir until everything is combined.  Cook on the stove for 2 minutes, stirring constantly.  Remove from heat, add Parmesan cheese.  The Alfredo mixture will thicken as it cools.

Enjoy!

Chicken Alfredo
Print Recipe
Servings
10-12
Servings
10-12
Chicken Alfredo
Print Recipe
Servings
10-12
Servings
10-12
Instructions
  1. Divide all ingredients equally between your freezer Ziploc bags. When ready to eat, remove from freezer and thaw. Cook on low for approx 4 hours. Slow cookers vary but this dish is best when the chicken is just baked and not over done. You can add frozen broccoli or peas the last hour if you want your vegetable to be right here in this dish. Serve with cooked pasta or zucchini noodles.
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