Hearty Taco Chili

This is a really good dish. I make it all the time. I add a little extra stuff to make the recipe bigger so there are more leftovers. It's very filling. (I do two cans of the beans)

Hearty Taco Chili

2 Pounds Ground Turkey Meat (Recipe calls for Beef but we try to not eat a lot of red meat)

1 Can Kidney Beans - Rinsed and Drained

1 Can Pinto Beans - Rinsed and Drained

1 Can Black Beans - Rinsed and Drained

1 Can Diced Tomatoes and Green Chilies, undrained

1 Can Tomato Sauce

1 Small Onion (I don't put onion in mine)

1 Envelope Ranch Salad Dressing Mix (I use Uncle Dan's)

1 Envelope Taco Seasoning (I use the organic packet at Safeway)

1/2 Teaspoon Pepper

2 Cans Diced Tomatoes, undrained
1 Can Chopped Green Chilies

(Corn chips, sour cream and shredded chedder cheese, optional)

1. In a large skillet, cook turkey meat over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add beans, tomatoes, tomato sauce, onion, salad dressing mix, taco seasoning and pepper.

2. In a blender, combine diced tomatoes and green chilies; cover and process until smooth. Add to the slow cooker. Cover and cook on low for 6 hours.

3. Serve with corn chips, sour cream and cheese if desired.

Now, I change up this recipe a little bit.

A. I always add two cans of each bean.

B. I don't cook for 6 hours on low - I cook it on high for about an hour or two.

C. I make white rice to mix into the chili once it's done. I cook the rice in my rice cooker. (Sticky Rice)

6 Things You Probably Didn't Know You Could Freeze

I found this article last year in my Better Home and Gardens Magazine. Thought I'd pass it on.

6 Things You Probably Didn't Know You Could Freeze

1. Eggs - Lightly beaten eggs, beaten yolks, or whites can be frozen, but not an egg in its shell. Store in lidded ice cube trays. (One egg fills two cubes.)

2. Cooked Rice - Spread cooled rice on a lined baking sheet. Rub with a small amount of vegetable oil so grains separate. Freeze, then transfer to a freezer bag.

3. Ginger Root - Wrap peeled ginger in plastic, then put in freezer bag. Ginger grates well while still frozen.

4. Cheese - Cut hard (Parmesan, pecorino) and semi-hard cheeses (Chedder, Swiss) into 1x4 inch blocks, wrap in plastic, then put in a freezer bag. Grate hard cheeses while frozen; thaw others in the fridge.

5. Butter or Margarine - Store in a freezer bag, in its original packaging, for up to six months. Thaw in fridge. Don't freeze whipped butter.

6. Nuts - Store in airtight container or freezer bag for up to six weeks. Use right from the freezer for recipes - no need to thaw.


My mom has always put butter in the freezer so of course I do it! And I've always seen her freeze walnuts.

Hope this helps some of you out with saving money so you can buy stuff while it's on sale and freeze it.

Peanut Butter Protein Balls

Here's a great healthy snack that is REALLY easy to make and very yummy.

Peanut Butter Protein Balls

1 Cup Natural Peanut Butter (creamy and chunky)
1 Cup Honey
1 Cup Old-Fashioned Oatmeal
1 Cup Sliced Almonds
Cinnamon to Taste

Directions:
1. In medium-size pot, heat honey and peanut butter on stove over medium heat until texture is runny.
2. Mix in nuts, oatmeal, and protein powder.
3. Stir until all ingredients are well coated.
4. Let mixture cool in fridge.
5. Roll into bite-size balls.


Kids will really like this snack also. Devin loves these. However, he and Chad like to keep them in the freezer.

(I will take a picture of these and add it to this post next time I make them.)

Preserving Food at Home

I have some time tonight so I'm finally going to post some great articles and recipes.

I came across this in my Family Circle Magazine. It's a great book to use for those of us who are looking to save money and eat better. Here's a list of great books to guide you through canning your garden:

"Preserving Food at Home" by Judy Chadwick

"Well-Preserved" by Eugenia Bone

"The Complete Book of Pickling" by Jennifer MacKenzie


I haven't bought any of these yet but I do plan on buying the first one. I have already put my garden in. I am SO excited that I finally got to put a garden in. I planted tomatoes, green beans, zucchini, squash, celery, red peppers, hot peppers, corn, pumpkins, chocolate mint, spearmint, and strawberries. I also have cilantro growing back from last year. I didn't realize that herbs came back every year but my cilantro might be an exception.

Here's the garden before I planted in it. Chad tilled up an area for me and put down some good soil. It's right off the back deck, behind the pool and next to our pond. Great location.Here's the garden after I planted everything. I have since done more work out there. I planted a few more plants. I have also put a fence up to keep our dogs out. I will have to take a picture of it once the weather gets a little better.

For those of you who don't have room for a garden and want local fresh product that isn't from the grocery store check out www.localharvest.com. You can find produce in your area from farmers.

Anti-Sunburn Foods

Saw this in a magazine and with summer coming soon (hopefully) I thought it would be a good thing to post. I still strongly believe you should always wear sunscreen but it probably wouldn't hurt to add these foods into your summer diet.

I myself have put my skin through A LOT of damage from the sun over the years. Within the last two years I have been a massive sunscreen wearer. After more sunburns then I can count, freckles that have developed in the last 6 years, and moles that have started to change colors....I've realized that I am just setting myself up for skin cancer. Plus, in 2008 I had to have a mole removed to be checked for cancer and the doctor cut a huge hole out of my back. Since I don't do pain or blood I'd like to not have a repeat of that LOL!

Here's the article:

To avoid looking like a steamed lobster this summer, don't forget the sunscreen. But also be sure to eat lots of brightly colored fruits and vegetables, recommends Dr. Howard Murad, a dermatologist and founder of the Murad Inclusive Health Medical Group in El Segundo, California.

"With fruits and vegetables you're protecting your skin from the inside," Murad says. "It's easy to remember. Look at a rainbow and eat raw foods of those colors. These foods encourage the body's own response to help heal from sun damage."

Three to four servings a day of apricots, pomegranates, broccoli, and tomatoes boost the immune system and help prevent damage from free radicals caused by sun exposure. Green tea helps, too. Fruits and vegetables also hydrate your skin, making it more resistant to drying out.

Breast Cancer

I sent out an email late last year about Inflammatory Breast Cancer also known as IBC. I attached a video from YouTube to the email. Well, I wanted to post it here on my blog also.

Not many know but I've been seeing a breast doctor for over a year now and am being watched for breast cancer or any abnormalities due to some symptoms I've been having. I've become pretty aware of not only my body but the topic of breast cancer.

There are so many women out there that think "I'm young breast exams are for older people". I'm 29 and started having issues at the age of 28. More and more young women are victims of breast cancer. Age means nothing anymore. We should all be aware of any changes with our body.

Anyways, here's some important information I wanted to share with the women in my life.


Breast cancer is something women think they know all about: Look for lumps; have mammograms; see our doctors.

But none of that will save you from one silent breast cancer killer that women know virtually nothing about.

It's called "Inflammatory Breast Cancer," and it's something every woman must know about.

Here is the link to the YouTube video that you should watch...IBC

Kick The Blues Smoothie

Here's a smoothie recipe that we make when we think we might be coming down with a cold.

Blueberries are rich with antiviral and antibiotic compounds that you so need during this time. Together with the rich beta carotene from the mango, your immune system is well protected from the free radicals attack.

1 cup of fresh/frozen blueberries
1/2 banana that is just almost ripe (less calories)
1/2 cup mango slices
1/2 cup milk of choice
1 tablespoon of any kind of ground nuts (optional)
1 teaspoon chlorella/spirulina powder

Put everything in the blender and blend. We usually will add 3 ice cubes so it's a bit colder. Completely up to you though.

For those of you that don't know what Chlorella is I will give you a little background. Chlorella is a green algae. People use it for detoxing. It has the ability to reduce high blood pressure, lower serum cholesterol levels, accelerate wound healing, and enhance immune functions.

You can research it if you'd like. We have found that the best and purest brand for Chlorella is Sun Chlorella Granules 3g packets.













Here's a link to their site where you can get more information. http://www.sunchlorellausa.com/sun-chlorella/what-is-chlorella.html