My Mother Eloise's Meat Stuffed Yellow Squash

Made from Leftovers use any meat you have left over

4 mediums cut 1/2 lengthwise summer squash makes 8 halves
2 cups croutons croutons your flavor
1 cup melted real butter
2 cups shredded Monterrey Jack-Colby cheese
1 cup shredded chicken (option: turkey, or crumbled bacon)

1.  Wash Squash
2.  Cut Squash in half length wise.
3.  Scrape out the vegetable in the middle and save in a mixing bowl.
4.  Lightly Steam squash halves in microwave or steamer.

In medium mixing bowl, mix croutons, cheese, chicken (or your choice of meat) butter, and squash you scraped out.
Mix well

Stuff lightly steamed squash with mixture.
Bake at 300 degrees for 8 min. or 3-6 mins in microwave until warm and cheese is melted.

Oven Roasted Green Beans

1 pound green beans
2 tablespoons olive oil
2 tablespoons dried minced onion
1 tablespoon salt
Pepper
1/2 juliann red bell pepper
2 tablespoons shredded Parmesan cheese

1.  Preheat oven to 425. Line a baking sheet with foil.
2.  In a mixing bowl, add the olive oil, green beans, minced garlic,  salt and pepper. Toss well.
3.  Spread the green beans out on the foiled lined baking sheet.
4.  Roast in the oven for 6 minutes,  add red bell pepper strips tossing quickly at around 6 minutes.
5.  Roast in oven for another 2 or 3 mins.
6.  Let cook slightly before serving.
   Serve Oven Roasted Garlic Green Beans as side dish with favorite meat, chicken or pork chops meal.

Shop Primeter Of The Grocery Store

Image by dchrisoh via Flickr

In general, healthy eating ingredients are found around the outer edges of most grocery stores—fresh fruits and vegetables, fish and poultry, whole grain breads and dairy products. The centers of many grocery stores are filled with overpriced, processed foods that aren’t good for you. Shop the perimeter of the store for most of your groceries (fresh items), add a few things from the freezer section (frozen fruits and vegetables), and the aisles with spices, oils, and whole grains (like rolled oats, brown rice, whole wheat pasta).
Cook when you can

Try to cook one or both weekend days or on a weekday evening and make extra to freeze or set aside for another night. Cooking ahead saves time and money, and it is gratifying to know that you have a home cooked meal waiting to be eaten.

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• On Fiber (fooducate.com)

My book Save Your Money, Save Your Family is now available

Cost Saving Tips for Buying Vegetables

Image via Wikipedia

The Best Cost-Saving Vegetable Tip
Do you ever stare at the vegetable drawer in your refrigerator and think, "I don't even want to look in there"? If so, you may be falling into one of the biggest money-wasters when it comes to vegetables:

Buying too much.

Buy less more often:

The best advice is simply to plan carefully. If you don't end up eating it when you intended to, freeze if possible. Some vegetables, such as peppers, can simply be cut up and dropped into a zip-lock bag.

Others, like spinach, can be wilted in a hot pan first (seriously, it takes less than two minutes). But don't wait until they start to get yucky! Freeze as soon as you start to think you might not eat the veggies right away.
That way, they will not only have the best flavor, but you will preserve nutrients, which tend to degrade with even a few extra days of storage. KJPGSEVUJYEM
My book is now available Save Your Money, Save Your Family

KJPGSEVUJYEM

Essentials

Image via Wikipedia

Try to keep your kitchen stocked with recipe basics:

Fresh and frozen fruits and vegetables:KJPGSEVUJYEM KJPGSEVUJYEM

* Garlic, onions, carrots and celery are great recipe and soup starters.
* Frozen corn, peas, carrots and berries for recipe additions and smoothies.
* Dark greens for salads and salad add-ins like dried fruit, nuts and seed

Fresh and dried herbs and spices

Fats and oils—liquid vegetable oils (olive, canola, sunflower, corn, and peanut) for cooking. Specialty oils like sesame oil, walnut or pistachio oil or truffle oil for adding flavor.

Unsalted nuts—like almonds, walnuts and pistachios for snacking

Vinegars—such as balsamic, red wine and rice vinegar for salads and veggies

Strong cheeses, like aged Parmesan or blue cheese for intense flavor in salads, pasta and soups.

Restaurants: Financial Needs

By: Toni House

Many times restaurants have fantastic food and high guest counts, but suffer because of poor financial oversight. Operators have found that there are many accounting services specifically dedicated to the restaurant industry which help to efficiently manage the financial aspects of their restaurant so they can put their focus back on the food and guest experience.

The need for this type of service is evident with the amount of solutions available today, from the simple accounting software to premier outsourced accounting services.  House: understands the need for detailed financial information. 


Owner and CEO, Toni House, First Tax Solution LLC started out at the age of 15 with McDonald's, later owning 5 of her own and selling years later realized the need for Accounting Firms that are more than just number crunchers, The restaurant Industry needed their accountants to know first hand the struggles of owning a restaurant. 

Now many years later after opening her first Accounting Office in Az. with her sister company offered Virtual Online Accounting and Tax Service since 2000 she now has taken First Tax Solution to another level. We offer Virtual Accounting and Tax Solutions Nation wide, we make every effort to help our clients. We believe in making our clients lives as stress free as possible. (newsletter)

We really do care about you, your family and your future. Our motto is Virtual Accounting and Tax Services When You Need It.  And we really mean that.

With our Virtual Online client portals you  have access to premier reporting tools so you have can view current financial information and trends.  Having this type of information helps gain a plan for the larger picture of your restaurant and future financial performance."

About the Author

Toni House
MBA/CEO and founder First Tax Solution LLC. In 2000 Founded and Created the first Online Tax Preparation and Filing Service and now with Virtual Tax Prep. The Complete Accounting Firm , for Small Business, and the Individual busy family.

First Tax Solution: Provides Professional Accounting and Tax Prep When You Need It.

Author of Save Your Money Save Your Family. Owned and op-porated different business concepts. Helping and teaching people how to live the American Dream. From Owning their own business, becoming a Franchise to being financially secure. With 25 plus years experience in Tax Preparation, Accounting, Food Industry, Construction, Medical and Business Advisory.

(ArticlesBase SC #2130867)

Article Source: http://www.articlesbase.com/ - Restaurants: Financial Needs

Making sure you are getting everything you need

The more restrictive a diet is, the more difficult it is to get all the nutrients your body needs. A vegan diet, for example, eliminates food sources of vitamin B-12, as well as milk products, which are a good source of calcium. Other nutrients, such as iron and zinc, are available in a meatless diet, but you need to make an extra effort to ensure they're in yours. Says, Toni House CEO First Tax Solution LLC and author of Save Your Money, Save Your Family

Here are nutrients that may be deficient in a vegetarian diet and how you can get these nutrients from nonmeat sources:

* Protein. Your body needs protein to maintain healthy skin, bones, muscles and organs. Vegetarians who eat eggs or dairy products have convenient sources of protein. Other sources of protein include soy products, meat substitutes, legumes, lentils, nuts, seeds and whole grains.
* Calcium. This mineral helps build and maintain strong teeth and bones. Low-fat dairy foods and dark green vegetables, such as spinach, turnip and collard greens, kale, and broccoli, are good sources of calcium. Tofu enriched with calcium and fortified soy milk and fruit juices are other options.
* Vitamin B-12. Your body needs vitamin B-12 to produce red blood cells and prevent anemia. This vitamin is found almost exclusively in animal products, including milk, eggs and cheese. Vegans can get vitamin B-12 from some enriched cereals, fortified soy products or by taking a supplement that contains this vitamin.
* Iron. Like vitamin B-12, iron is a crucial component of red blood cells. Dried beans and peas, lentils, enriched cereals, whole-grain products, dark leafy green vegetables, and dried fruit are good sources of iron. To help your body absorb nonanimal sources of iron, eat foods rich in vitamin C — such as strawberries, citrus fruits, tomatoes, cabbage and broccoli — at the same time you consume iron-containing foods.
* Zinc. This mineral is an essential component of many enzymes and plays a role in cell division and in the formation of proteins. Good sources of zinc include whole grains, soy products, nuts and wheat germ.

The key to a healthy vegetarian diet — or any diet for that matter — is to enjoy a wide variety of foods. Since no single food provides all of the nutrients that your body needs, eating a wide variety helps ensure that you get the necessary nutrients and other substances that promote good health.

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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.












www.saveyourmoneysaveyourfamily.com

Soup for the Cold Winter Days yum! yum!

Hearty Vegetable Beef Barley Soup

serves 10: cooking time 60 -90 minutes

1 pound cut up or shredded roast beef left overs
1 minced garlic clove
1 12-ounce can undrained whole tomatoes unsalted cut into pieces
1/2 cup sliced celery
2 beef bouillon cubes
1 bay leaf
1/2 cup chopped white onions
7 cups water
1/2 cup medium barley uncooked
1 10 1/2-ounce can beef broth
1/2 cup sliced carrots
1/2 teaspoon crushed dried basil
1 9-ounce package frozen mixed vegetables
Vegetable oil


In a 4 quart saucepan or Dutch oven use enough oil to sauté onion add garlic and meat sauté until onion is tender. Stir in Remaining ingredients except frozen vegetables. Cover bring to a boil. Reduce heat; simmer 60 - 90 minutes , stirring occasionally. Add frozen vegetables; cook about 10 - 15 minutes or until vegetables are tender. Additional water may be added if soup becomes too thick upon standing.
Serves approximately 10.
You can also use this recipe in slow cooker. Medium heat 4-6 hours.

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.