Homemade Taco Seasoning

In an effort to help stretch your food dollars here is a recipe for Homemade Taco Seasoning.

What you'll need:

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Preparation:
In a small bowl, mix together all ingredients. Store in an airtight container. When ready to use, add 1/4 cup of water to 1 pound of browned ground beef, steak or chicken. Immediately sprinkle with 2 1/2-3 tablespoons of seasoning. Stir to combine. Simmer until liquid is absorbed.


Serving size: 2 1/2 - 3 Tablespoons per 1 pound of meat.


The recipe comes from http://starneslifefamilylove.blogspot.com

How To Tell If A Watermelon Is Ripe

This article comes from the Hillbilly Housewife web site:

http://www.hillbillyhousewife.com/


Summer is the time for cookouts, picnics, and watermelon. If you’re like me, you can’t wait to break open the first watermelon of the season.
Sometimes your rush ends up in disappointment because the watermelon you’ve chosen just isn’t tasty, which means it just isn’t ripe.
Let’s discuss how to tell if a watermelon is ripe so when you crack it open, it tastes like summer.
The trick to finding a ripe watermelon is to go beyond its appearance. Unlike some fruit, you can’t rely on your sense of sight to determine if you’re about to buy a nice, ripe, juicy watermelon. Take a banana, for instance. If the peel is yellow, chances are it’s ripe. With a watermelon you also have to call on your sense of sound and your sense of smell.
Watermelons, no matter what variety – small round or large football shaped – have a particular sound when you knock on them. A ripe watermelon will give you a “thud” sound when you knock on it with your knuckles. Hold the watermelon close to your ear by cradling it in one arm, then knock on it with your opposite hand; like you’re knocking on a door. You should hear a dull sound, not a high ringing sound. Do this to several watermelons until you get the sound that doesn’t resonate a lot; it sort of disappears into the watermelon. This may not make any sense until you actually thump a few!
The watermelon scent is very distinctive and is another clue to a ripe watermelon. Once you’ve chosen a watermelon with the right sound, you need to use your sense of smell to finalize the deal. Take your watermelon and walk away from the bin so your nose isn’t confused by too much watermelon scent. Get your nose close to the watermelon end and sniff. You should get a delicious watermelon scent.
If your nose is still confused by all the watermelon aromas, walk over to the coffee aisle and do the old wine tasting trick. Clear your nostrils with a whiff of coffee scent. Wait a minute, then sniff your watermelon.
Now that you know how to tell if a watermelon is ripe, dive right into that beautiful pile at your grocery store or farmers market. Bring home a ripe, juicy watermelon for your family today and enjoy the fruit that says “summer is here!”

Homemade Fruit Leather

3 lbs fresh fruit, washed and hulled/pitted, etc.
1 cup of 100% fruit juice {use 1/3 cup per pound of fruit}
1-2 TSBP sugar, if desired

Wash fruit and remove the hull/ pit, etc. Slice in half and place in a pot on the stove. Add fruit juice and cook fruit until it's soft. Add sugar if you'd like. I've made it with and without- we loved it both ways, so I opt to leave it out. However if your fruit is tart, it might be good to add a tablespoon or two.

The next step is to blend/ puree the fruit until it's super smooth. You can do this in a variety of ways, depending on what kitchen gadgets you have. I love my immersion blender and it works great for this- just stick it in the berries and blend. It took about 10 seconds to make a smooth puree. I blended it for about a minute just to make sure I got all the chunks. You can also transfer the fruit to a blender and puree it that way.

 Pour the puree onto 2 jelly roll pans lined with parchment paper. You might want to trim the paper down a bit so that the side doesn't fall down into the puree. Mine did once and that fruit never dried out.

Set the oven to 170 degrees and prop the door open using a wooden spoon. As I said before, I've tried many recipes for fruit leather and I think this is the step that made the most difference! As the fruit is drying, the moisture needs somewhere to escape. Just be sure to keep any toddlers out of the kitchen or block it off with a baby gate.

Dry the fruit in the oven for 6-7 hours. Check it at 6 hours and see if you can peel it from the parchment paper. The fruit will still be slightly sticky. You don't want to make it crispy by cooking it too long! If it all peels up- it's done! If you still have portions that aren't cooked, put it back in the oven for another hour.

Once it's all done, before removing it from the parchment paper, cut it into strips. Then peel the paper off. There's no need to take time to roll with plastic wrap or wax paper or anything- just stick all the strips in a ziplock bag. Stick it in kid's lunches, serve as a snack, etc. 

Copycat and Clone Recipes of your favorite Brand Items

• Do you wish you could eat out every night, but find that with your current budget you can't afford to eat out once a month?! Now you can enjoy the taste of your favorite restaurant dish in your own dining room. These are not the actual recipes, but the taste is so close your taste buds won't know the difference! 

  
  

  A great web link for copycat recipes  http://www.budget101.com/frugal/copycat-clone-recipes-163/

Help With Dinner

This web site allows you to enter what you have on hand and will give you some ideas for meals to fix.  http://www.myfridgefood.com/index.php

76 Healthy Recipe Substitutions

This list comes from Greatist.com  http://greatist.com/health/healthy-recipe-substitutions/

1. Black beans for flour
Swapping out flour for a can of back beans (drained and rinsed, of course) in brownies is a great way to cut out the gluten and fit in an extra dose of protein, Plus, they taste great.

2. Whole wheat flour for white flour
In virtually any baked good, replacing white flour with whole wheat can add a whole new dimension of nutrients, flavor, and texture. Because whole wheat includes the outer shell of the grain, it also provides an extra punch of fiber, which aids in digestion and can even lower the risk of diabetes and heart disease.

3. Unsweetened applesauce for sugar
Using applesauce in place of sugar can give the necessary sweetness without the extra calories and, well, sugar. While one cup of unsweetened applesauce contains only about 100 calories, a cup of sugar can pack in more than 770 calories! This swap is perfect for oatmeal raisin cookies.

4. Unsweetened applesauce for oil or butter
Don’t knock this one till you’ve tried it. The applesauce gives the right consistency and a hint of sweetness without all the fat of oil or butter. This works well in any sweet bread, like banana or zucchini, or in muffins (like in these low-fat blueberry muffins)— and even with pre-boxed mixes!

5. Almond flour for wheat flour
This gluten-free switch gives any baked good a dose of protein, omega-3s, and a delicious nutty flavor. Check out these classic butter cookies for a simple example.

6. Avocado puree for butter
They’re both fats (albeit very different fats) and have nearly the same consistency at room temperature. The creaminess and subtle flavor of the avocado lends itself well to the texture of fudge brownies and dark chocolate flavorings. Check out this recipe for perfect proportion guidelines.

7. Brown rice cereal with flax meal for Rice Crispies
Brown puffed rice has the same texture as conventional white rice, but with half the calories. The flax adds extra fiber, omega-3 fatty acids, and phytochemicals to the mix without compromising flavor!

8. Marshmallow Fluff for butter and sugar (in frosting)
Replacing the fat and sugar in frosting with marshmallow achieves the perfect consistency with many fewer calories. While two tablespoons of marshmallow has just 40 calories and 6 grams of sugar (and no fat!), the same amount of conventional frosting can pack up to 100 calories, 14 grams of sugar, and 5 grams of fat. Need we go on?

9. Natural peanut butter for reduced fat peanut butter
While they may appear better than traditional Skippy or Jiff, reduced fat versions of peanut butter can actually have more sugar — and an extra-long list of artificial additives— than the classics. Natural peanut butter (preferably unsalted) provides the same sweetness without call the extra junk.

10. Vanilla for sugar
Cutting sugar in half and adding a teaspoon of vanilla as a replacement can give just as much flavor with significantly fewer calories. Assuming the recipe originally calls for one cup of sugar, that’s already almost 400 calories cut out!

11. Mashed bananas for fats
The creamy, thickening-power of mashed (ripe!) banana acts the same as avocado in terms of replacing fat in baking recipes. The consistency is ideal, and the bananas add nutrients like potassium, fiber, and vitamin B6.

12. Nut flours for flour
A word of caution: Nut flours don’t rise the same way as wheat flour so an additional rising agent might be needed when replacing more than ¼ cup of wheat. Many gluten-free blogs detail how to streamline nut flour-based baking. And while these flours are typically higher in calories and fat, they also have more fiber and protein.

13. Coconut flour for flour
High in fiber and low in carbohydrates, coconut flour is a great partial substitute for wheat flour in baking recipes. Be careful, though — using more than half a cup at a time could allow the flour’s bitterness to take over. Substitutes can be tricky in baking, so when using coconut flour, be sure to add an equal amount of extra liquid!

14. Meringue for frosting
Made from just egg whites and sugar, meringue can be a great fat-free substitution for traditional frosting. Feel like going a step further? Take a torch to it. Lightly charring the edges of the meringue can add a nice caramelized flavor. (Not to mention a cool visual effect!)

15. Graham crackers for cookies (in pie crusts)
Who doesn’t love a fresh baked cookie-crust pie? Next time, refrain from the traditional sugar or Oreo cookie crust and grab the graham crackers. Reduced-fat graham crackers offer the same consistency and flavor with about half the calories of the conventional options.

16. Evaporated skim milk for cream
It’s the same consistency with a fraction of the fat. Evaporated milk tends to have a bit more sugar (only about 2 grams), but the major drop in fat content is well worth the switch.

17. Stevia for sugar
The natural sweetener stevia is lower in calories and up to 300 times sweeter than sugar. But watch the grocery bill — this fashionable sweetener can also cost up to 5 times as much as granulated sugar.

18. Prunes for butter
In brownies and other dark baked goods, minced baby prunes make for a perfect butter substitute while cutting more than half the calories and fat.

19. Cacao Nibs for chocolate chips
News flash: Those chocolate chips actually start out as cacao nibs — the roasted bits of cocoa beans that then get ground down and turned in to chocolate. Opting for these unprocessed (or at least less processed) morsels cuts out the additives and added sugar in chocolate, while also delving out a healthy dose of antioxidants.

20. Brown rice for white rice
When white rice is processed, the “brown” bran layer gets stripped away, cutting out essential nutrients (like fiber). Opt for brown rice for a fuller nutritional profile.

21. Quinoa for couscous
While couscous is made from processed wheat flour, quinoa is a whole-grain superfood packed with protein and nutrients. Bonus points: They have almost the exact same texture.

22. Zucchini ribbons for pasta
Thin strips or ribbons of zucchini are a great stand in for carb-packed pastas. Plus, it’s one excuse to skip the boiling — simply sautee for a few minutes until soft.

23. Olive oil for butter
When cooking eggs, this simple switch is a great way to cut down on saturated fats while getting a healthy dose of essential omega-3 fatty acids.

24. Turnip mash for mashed potatoes
While one cup of mashed potatoes made with whole milk racks up about 180 calories (and that’s before the inevitable salt and butter), a cup of mashed turnip (which doesn’t need milk or butter to get that creamy consistency) has only 51 calories. Add some fresh herbs in place of the salt and it’s a much healthier stand-in for classic mash.

25. Grated steamed cauliflower for rice
Cut both calories and carbs with this simple switch. The texture is virtually the same, as is the taste.

26. Mashed cauliflower for mashed potatoes
Just like the turnip mash, mashed cauliflower has only a fraction of the calories of potatoes and it’s nearly impossible to taste the difference. Got picky eaters at the table? Try mixing half potato, half cauliflower.

27. Rolled oats for breadcrumbs
While breadcrumbs can pack extra sodium, using rolled oats seasoned with herbs is a great way to sneak another whole grain into any meal.

28. Dry beans for canned beans
Canned beans are convenient, sure, but they also tend to have excess sodium and plenty of preservatives. Plus, even though the canned versions are dirt cheap, dried beans are even cheaper! It may take a little more work (just some simple soaking and boiling), but this switch is still well worth it.

29. Prosciutto or pancetta for bacon
Bacon is often the go-to for that smoky flavor in savory dishes (and even in some sweet ones). But opting for a few slices of prosciutto or pancetta can help cut both calories and fat. While bacon has about 70 calories and 6 grams of fat for two slices, prosciutto has just 30 calories and 4 grams in an equally weighted sample.

30. Two egg whites for one whole egg
One egg yolk holds more than half the recommended daily cholesterol for the average adult. Trading out the yolk for a second white will cut out the cholesterol while doubling the protein. If making a dish that requires more eggs, keep one to two yolks for their rich vitamins A, E, D, and K content, but consider swapping out the rest.

31. Whole wheat pasta for regular pasta
Just as with bread, whole wheat pasta beats regular with a higher fiber content and about 50 fewer calories per serving (depending on the brand).

32. Crushed flax or fiber cereal for bread crumbs
Crushing a fiber-rich cereal and mixing it with some herbs makes an easy lower-sodium substitution for traditional breadcrumbs.

33. White-meat, skinless poultry for dark-meat poultry
The biggest chicken debate to date: white meat vs. dark meat. And the white meat has it beat — lower in calories and fat, higher in protein and iron.

34. Olive oil spray for olive oil from the bottle
Oil glugs out of the bottle, leading to overly-greasy dishes. Using a spray bottle is a great way to cut down on oil while still getting the non-stick benefits. A little mist is all that’s needed!

35. Egg Beaters for egg yolks
A solid substitution for many egg dishes (like omelets or frittatas) — and even for something more complicated, like Hollandaise sauce.

36. Bison for beef
Higher in B vitamins and lower in fat, bison is a great substitute for the ol’ beefy standard. (When available, of course.)

37. Ground Turkey for ground beef
Ground turkey (or chicken) is a great substitute for ground beef to cut down on saturated fat and calories. Reminder: Because of the lower fat content, ground poultry often ends up drier than beef, but a few tablespoons of chicken stock can solve the problem in a snap!

38. Quinoa and ground turkey for rice and ground beef (in stuffed peppers)
More protein and antioxidants in the quinoa and less fat in the ground turkey make this an all-around healthier option for this popular side dish.

39. Coconut milk for cream
Coconut milk is a great substitute for heavy cream in soups and stews. And don’t be turned off by the word “coconut” — it doesn’t taste like the sweetened shredded kind!

40. Spaghetti squash for pasta
Roasted and pulled apart with a fork, spaghetti squash is a great low-carb and lower-calorie substitute for pasta.

41. Greek yogurt for sour cream
Half the fat and calories, yet the taste and texture are virtually identical. Plus, nonfat Greek yogurt offers an extra dose of lean protein.

42. Arugula, romaine, spinach, and/or kale for iceberg lettuce
All greens are not created equal. Darker greens usually mean more nutrients like iron, vitamin C, and antioxidants. Sorry, iceberg’s just not cutting it anymore — go out and get some grown-up greens.

43. Pita for bread
One 4-inch whole-wheat pita runs around 80 calories and only 1 gram of fat (though there is some variation from brand to brand). Two slices of whole-wheat bread typically comes in at around 138 calories!

44. Greek yogurt for mayo (in tuna/chicken salad)
Add some herbs and a squeeze of lemon juice, and they’ll taste almost identical. Plus, this swap will save on calories and fat, and provide an extra dose of protein.

45. Plain yogurt with fresh fruit for flavored yogurt
Pre-flavored yogurts often come packed with extra sugar. To skip the sugar rush without sacrificing flavor, opt for plain yogurt (or better yet, plain Greek yogurt) and add fresh fruit and/or honey or agave for a hint of sweetness.

46. Nutritional yeast for cheese
The taste and texture are a little bit different, but the creamy gooiness is pretty comparable. Instead of topping that taco with cheddar, try a sprinkle of nutritional yeast for a cheesy flavoring with much less fat.

47. Lettuce leaves for tortilla wraps
It’s not a perfect swap, but forgoing the carbs for fresh lettuce is a fun (and easy) switch that can lighten up any wrap or taco dish.

48. Corn tortilla for flour tortilla
Half the calories and fat. ‘Nuff said.

49. Nuts for croutons (in salads)
Every salad needs that extra crunch. But rather than getting the extra carbs (and often fat and sodium) that come with croutons, try some lightly toasted slivered almonds, pecans, or walnuts.

50. Whole wheat bread for white bread
You’ve heard it all before, but it’s just that important! Whole-grain wheat beats out processed white with a complete nutrition profile and better flavor and texture.

51. Avocado mash for mayo
Half a mashed avocado is a great substitute for mayo on any sandwich. Both give some moisture, but avocado packs a big dose of vitamin E and cholesterol-checking monosaturated fat. And while a typical two-tablespoon serving of mayonnaise has about 206 calories and 24 grams of fat, half an avocado has only 114 calories and 10.5 grams of fat.

52. Sliced tomatoes for tomato sauce (on pizza)
Cut out the extra sodium, sugar, and preservatives by replacing jarred tomato sauce with fresh sliced tomatoes. The texture is a bit different, but the flavor is much more vibrant and fresh!

53. Frozen or Fresh Fruits for canned fruitCut down on excess sugar and preservatives by choosing fresh or flash-frozen varieties.

54. Veggies for pita (as a dipping tool)
Forget the pita. Fresh veggies work as killer dippers with hummus and contain both fewer carbs and more vitamins.

55. Cauliflower puree for egg yolks (in deviled eggs)
For that devilish Southern favorite — deviled eggs — try replacing half the yolks in the filling with cauliflower puree. The taste remains the same, as does the texture, but without the extra dose of cholesterol.

56. Quinoa for oatmeal
Cooked with milk (cow, almond, hemp — whatever’s on hand) and some cinnamon, quinoa makes a perfect protein-packed hot breakfast.

57. Edamame hummus for regular hummus
While hummus might look innocent from the sidelines, it’s on our list of potential dangerfoods, packed with more than 50 calories in two tablespoons. That’s why switching to an edamame-based hummus can help reduce the danger (read: fat and calories) while still providing a delicious dip.

58. Kale chips for potato chips
Who would’ve guessed that a leafy green could make such delicious chips? When lightly tossed in olive oil and some seasoning (salt and pepper, paprika, or chili powder work well) and baked, these curly greens turn into a delightfully delicate crunchy snack with less fat than the classic fried potato chip.

59. Dark chocolate for M&Ms (in trail mix)
The problem with most trail mixes? They pack in the sugar-filled, candy-coated chocolate and dried fruit. Instead, make your own trail mix with unsalted nuts and dark chocolate bits (lower in sugar), which are high in free-radical-fighting flavonoids — a benefit that completely outweighs that candy-coated sweetness.

60. Popcorn for potato chips
Lower in calories and fat, natural popcorn without pre-flavored seasonings is a great snack alternative to replace those oily, super-salty potato chips. Try made-at-home flavors by adding cinnamon, chili powder, or Parmesan.

61. Steel-cut oatmeal for instant oatmeal
Chewy and a little crunchy, these guys are nothing like their instant oatmeal cousins. While rolled oats are — literally — rolled into a flat grain, steel cut oats are diced whole grains that maintain more of their fiber-rich shell. Rich in B vitamins, calcium, and protein, steel-cut oats also lack the added sugar that often comes with instant varieties.

62. Banana ice cream for ice cream
No milk, no cream, no sugar… but the same, delicious consistency. It’s simple: freeze bananas, then puree.

63. Sweet potato fries for French fries
Opting for sweet potatoes rather than the traditional white adds an extra dose of fiber, and vitamins A, C, and B6. Plus, it cuts out roughly 20 grams of carbohydrates per one-cup serving. Just don’t overdo it!

64. Frozen Yogurt for Ice Cream
Picking frozen yogurt over ice cream can help cut down fat content!

65. Low-fat cottage cheese for sour cream
They both add a creamy texture to many dishes, but sour cream is packed with fat while low-fat cottage cheese is packed with protein.

66. Pureed fruit for syrup
Both sweeten flapjacks or a nice whole-wheat waffle, but pureed fruit warmed on the stovetop with a bit of honey packs much less sugar than classic maple. Plus, it provides an extra dose of antioxidants and vitamins.

67. Herbs or citrus juice for salt
You heard it here first: Food doesn’t need to be salted to taste good! Fresh herbs and citrus juice can provide just as much flavor without the added risks of excess sodium intake.

68. Garlic powder for salt
Just like fresh herbs, garlic powder can provide a flavorful-punch without adding sodium. A word of warning, though: don’t mistake garlic powder for garlic salt.

69. Low-sodium soy sauce for standard soy sauce
The taste is virtually the same, but choosing a low- or reduced-sodium variety can cut down sodium intake by nearly half.

70. Homemade salad dressing for bottled dressing
By making dressing from scratch at home, it’s easy to cut out the added sugar, sodium, and preservatives typically found in pre-made dressings. Try mixing vinegar or lemon juice and oil in a 2:1 ratio and flavoring with spices like rosemary, thyme, oregano, and pepper!

71. Seltzer water with citrus slice instead of soda
Instead of sugary sodas, opt for a glass of sparkling water with a few slices of citrus — grapefruit, lime, orange, and lemon all work well — for a little extra flavor.

72. Skim milk for whole or 2% milk
Fewer calories and fat with the same amount of protein makes this switch well worth it.

73. Cinnamon for cream and sugar (in coffee)
Cutting out the cream and sugar in favor of a sprinkle of cinnamon can cut up to 70 calories per cup. Plus, cinnamon can boost metabolism.

74. Soda water for tonic water
Yes, it’s clear and bubbly, just like soda water, but tonic water is actually full of sugar. Adding plain soda water and a pinch of lime gives almost the same taste with 32 grams less sugar per 12 ounces.

75. Oven or pan-frying for deep frying

Yes, those chicken tenders are deliciously greasy, but by foregoing the oil bath for just a misting of oil in a pan or oven, it’s easy to cut fat without sacrificing flavor.

76. Steaming for boiling
While both are great options for meats and veggies, steaming is king because it removes fewer nutrients from vegetables. While boiling can leech out some of the better nutrients (hence why water turns green after boiling broccoli), steaming keeps all that green goodness inside the veggies.

Food Storage Smoothie

• 1 cup Fruit(be sure it is freeze dried and not dehydrated)
• 1/3 cup dairy (instant milk or yogurt bites)
• 2 T. Drink Mix 
• 1 1/2 cup water
• 1 1/2 cup ice

 Place first three ingredients in a blender. Pour the water over it all. I let it soak for about 10 minutes and then blended it well. Once blended well, add the ice and blended until smooth again

Simple and Foolproof Honeywheat Bread

Honeywheat Bread

3 cups warm water (110 degrees F/45 degrees C)

2 (.25 ounce) packages active dry yeast

1/3 cup honey

5 cups bread flour

3 tablespoons butter, melted

1/3 cup honey

1 tablespoon salt

3 1/2 cups whole wheat flour

2 tablespoons butter, melted

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Variations:

To make cinnamon raisin bread, roll it out, sprinkle a little water on it then sprinkle about 1/2 cup cinnamon / sugar mixture and lots of raisins on top. Roll it back up tightly and pinch the ends together.

You can also have put a little more whole wheat flour and less bread flour to make it healthier.

Source: Allrecipes.com, STibbs photo

Log Stove

Summer is a GREAT time to practice your preparedness techniques while camping. See below for a cool summer cooking idea to try while Camping.

Who needs a stove?

Just pack a chainsaw!

Stove made in Finland. It takes about 10 minutes to build a stove like this.