Grandma Naomi Chicken Pot Pie

chicken Pot Pie

serves 8 Grandma Naomi

2 cups shredded chicken cooked
1 can cream of chicken soup
1 can cream of mushroom soup
2 9 1/2-ounce boxes frozen mixed vegetables
2 refrigerator pie shells


DIRECTIONS
1.In large boiler add all ingredients, heat until bubbling.
2. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
3.Bake at 375 degrees F (190 degrees C) for 30 to 45 minutes, or until crust is golden brown.












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Turkey Chili

Turkey Chili recipe

1 Cup chicken broth
1 pound lean ground turkey
1 large yellow onion
1 green pepper chopped
4 cups tomatoes chopped
1 green chili chopped
3 tablespoons fresh cilantro, chopped
1/2 teaspoon seasoning salt
1 tablespoon chili powder
1 teaspoon garlic powder
1/2 teaspoon pepper

1. In large sauce pan brown turkey, in a small amount of chicken broth. Add onions, and the rest of the chicken broth. Saute until onions are tender about 5 minutes.

2. Add green pepper, tomatoes, cilantro, green chili, chili powder, garlic powder, salt and pepper to taste.

3. Cook over medium-low heat for 30 min., stirring frequently.

4. Serve.

serves 6 to 8

or adjust to using a crock pot,
complete
step 1. then pour into a crock pot.

2. crock pot temp. set to low heat.

Serve your Halloween guest from the crock pot.




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SUMMER VACATIONS/LABOR DAY/HOLIDAY

SUMMER VACATIONS/LABOR DAY/HOLIDAY
AT THE BEACH, LAKE AND PARKS
PREPARING AND PLANNING FOR THESE ARE AS EASY AS 1, 2 ,3
CLEAN UP THE AREA BEFORE YOU LEAVE.
DON'T BOAT OR DRINK AND DRIVE.

1. ICE CHEST USE SOLID BLOCK ICE. IT LAST LONGER AND WILL KEEP YOUR FOOD AND DRINKS COOLER LONGER

2. DRINKS: SODA AND BEER WILL DEHYDRATE YOU. MAKE SURE YOU TAKE PLENTY OF WATER. ALSO REMEMBER TANG THE ASTRONAUTS. MIX AND POUR INTO A GALLON MILK JUG AND FREEZE AS IT THAWS IT IS COLD AND REFRESHING.

3. FREEZE GRAPES: THEY ARE DELICIOUS

4. PEANUT BUTTER GRANOLA BARS (SEE RECIPE)posted 7/29/09

5. NATURAL FOODS (NOT JUNK)SEE BELOW HEALTHY SCHOOL LUNCHES: CARROTS, CELERY, APPLE WEDGES SPRINLE WITH CINNAMON AND SUGAR, MIXED CERELS ADD RAISINS AND M & M'S.

6. MEATS: LEAN CUTS OF TURKEY, AND HAM, MAKE SURE YOU KEEP IT COOL.

7. EASY HEALTY SNACKS: CRACKERS AND NILLA WAFERS. FOR CHEESE AND CRACKERS. NILLA WAFERS WITH PEANUT BUTTER.

9 Tips To Save Money By Keeping Your Vegetables Fresher Longer

1. Too much moisture can cause vegetables to mold and melt.

2. When Purchasing your vegetables at the grocery store dry off the excess water, before placing the item into the plastic bag. Most grocery stores provide paper towels that are located in the produce department.

3. When you get home do not just toss all the vegetables in the refrigerator. How many times have you found your green onions melting in the refrigerator: they have become liquid green yuk.

4. Most vegetables are not to be washed before use.
Except for carrots, beets and celery.
Carrots and beets cut off the roots, wash and dry them completely place them in a perforated plastic bag. Place them in the refrigerator they should last approximately 2 weeks. As for celery the green leafy tops are really very tasty for soups. Clean celery as you would carrots. Dry them completely place them in a perforated plastic bag.

5. Leafy greens, such as lettuce and spinach should be placed in plastic storage bags and put in the coolest place in the refrigerator. Should you notice to much moisture accumulating in the plastic bags wrap the leafy greens in a paper towel.

6. Cabbage, uncut, unwashed wrapped in plastic should last for approximately 10 days .

7. Cauliflower and Brussels sprouts, place in plastic storage bags and place in the refrigerator.

8. Peppers, onions, celery, scallions and tomatoes can be frozen. Thaw and use them in baking and in soups.

9. Potato and sweet potatoes, place in a brown paper bag. Put in a dark, cooler room. Potatoes should last for several weeks. Sweet potatoes contain more sugar, so they break down quicker than regular potatoes.