Check out this article regarding news laws on what can be sold second hand.
http://www.kansascity.com/444/story/1395184.html
Monday, August 31, 2009
Saturday, August 8, 2009
Gluten Free Dairy Free Slow Cooker Salsa Chicken
An Easy Gluten Free Dairy Free Slow Cooker Recipe
What you will need:
Boneless skinless chicken breasts or tenders
1 jar of salsa
1 cup of water
1 can of corn, drained
1 can of black beans, drained and rinsed
rice
shredded cheese (optional)
Place frozen chicken in crock pot. Add water and salsa. Cook on low for 6-8 hours. One hour before serving place corn and black beans in the crock pot and stir. Serve over rice and top with cheese (optional).
What you will need:
Boneless skinless chicken breasts or tenders
1 jar of salsa
1 cup of water
1 can of corn, drained
1 can of black beans, drained and rinsed
rice
shredded cheese (optional)
Place frozen chicken in crock pot. Add water and salsa. Cook on low for 6-8 hours. One hour before serving place corn and black beans in the crock pot and stir. Serve over rice and top with cheese (optional).
Thursday, August 6, 2009
Our Favorite Macaroni and Cheese
I like this recipe because it contains no processed ingredients and it only uses one pot and one baking dish. It is also easy to tweak to your family's tastes and health concerns. I found this at allrecipes.com
Chuck's Favorite Mac and Cheese
INGREDIENTS
1 (8 ounce) package elbow macaroni
1 (8 ounce) package shredded sharp Cheddar cheese (I grate mine for a fresher taste)
1 (12 ounce) container small curd cottage cheese (I use 2%)
1 (8 ounce) container sour cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 cup dry bread crumbs (I do not add the bread crumbs or the butter)
1/4 cup butter, melted
**I also add 3/4 cup of milk to make it creamier.
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
Bake 30 to 35 minutes, or until top is golden. Stir and enjoy!
**Our oven runs hot so I cooked it at 325 for 25 minutes then 350 for 15.
Chuck's Favorite Mac and Cheese
INGREDIENTS
1 (8 ounce) package elbow macaroni
1 (8 ounce) package shredded sharp Cheddar cheese (I grate mine for a fresher taste)
1 (12 ounce) container small curd cottage cheese (I use 2%)
1 (8 ounce) container sour cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 cup dry bread crumbs (I do not add the bread crumbs or the butter)
1/4 cup butter, melted
**I also add 3/4 cup of milk to make it creamier.
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
Bake 30 to 35 minutes, or until top is golden. Stir and enjoy!
**Our oven runs hot so I cooked it at 325 for 25 minutes then 350 for 15.
Monday, August 3, 2009
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