Monthly archive for May 2020

Creamy Chicken Soup with Jalapeno

Creamy Chicken Soup with Jalapeno

Ingredients 1 pound boneless skinless chicken breasts 2 Tbs olive oil 2 jalapenos, seeds removed and diced 1 small onion, diced 2 cloves garlic, minced 1/2 tsp cumin 1 Tbs chili powder 1.5 cups salsa 1 tsp salt 1/2 tsp pepper 3 cups chicken stock 1/2 block cream cheese InstaPot Directions Press the sauté function on the Instant Pot. After its hot, add the olive oil.  Add the onion, garlic, jalapeno, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes. Stir often. Press cancel to turn off the sauté feature. Add chicken, salsa and chicken stock to the pot. Secure the lid, turn to seal, and set the pot to pressure cook for 5 minutes. Carefully quick release the pressure or let the pot naturally depressurize. Shred the chicken with forks. Add in the cream cheese and stir until melted and incorporated into the soup. Turn the sauté function

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Vegetable Soup with Hamburger

Vegetable Soup with Hamburger

Ingredients 1 pound lean ground beef (90% lean) 1 medium onion, chopped 2 garlic cloves, minced 4 cups V8 juice 1 can (14-1/2 ounces) stewed tomatoes 2 cups coleslaw mix 2 cups frozen green beans 2 cups frozen corn 2 tablespoons Worcestershire sauce 1 teaspoon dried basil 1/2 teaspoon salt 1/4 teaspoon pepper Instructions In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. In a 5-qt. slow cooker or dutch oven, combine the remaining ingredients. Stir in beef mixture. Cover and cook on low for 8-10 hours or until the vegetables are tender. Serves 10 Nutritional Information: 145 calories, 4g fat, 28mg cholesterol, 507mg sodium, 17g carbohydrate (7g sugars, 3g fiber), 11g protein.  

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Classic Beef Stew with Carrots and Mushrooms

Classic Beef Stew with Carrots and Mushrooms

Ingredients 1 tablespoon olive oil, divided 1 pound small mushrooms Cooking spray 2 cups chopped onion 3 garlic cloves, minced 1/3 cup all-purpose flour 2 pounds lean beef stew meat, cut into bite-sized pieces 3/4 teaspoon salt, divided 1 cup beef broth 1 tablespoon chopped fresh thyme 2 (14-ounce) cans less-sodium beef broth 1 bay leaf 2 cups (3/4-inch) cubed peeled white potato (about 1 pound) 1 1/2 cups (1-inch) slices carrot (about 12 ounces) 1/2 teaspoon freshly ground black pepper Fresh thyme sprigs (optional) Instructions Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon mushrooms into a large bowl. Lightly coat pan with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Add onion mixture to mushroom mixture. Place flour in a

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Creole Pinto Beans

Creole Pinto Beans

Ingredients 2 lb. pinto beans, rinsed 10 quarts water 6 whole garlic cloves 1 large onion, coarsely chopped 1 tbsp. chili powder 1 tbsp. Creole seasoning 1 tbsp. Goya Adobo Seasoning 1 tbsp. Cumin 1 tsp. salt 2 medium bell peppers, coarsely chopped 4 firm tomatoes, coarsely chopped 1 large yellow onion, coarsely chopped 1 bunch cilantro, rinsed and tied together (discard before serving). Instructions Bring first 8 ingredients to boil in 3-gallon pot. Boil gently 1 1/2 hours; taste for seasoning; add more if desired. Continue boiling gently 3 1/2 hours more. Add remaining ingredients last 30 minutes.  Serves 16.   Freezing Tip: Freeze in a muffin tin, placing a serving of beans in each tin. After they’re frozen, move to freezer-safe bag.   Nutritional Information: 221 Calories; 1g Fat; 13g Protein; 41g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 217mg Sodium.

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Tips for Storing Produce

Tips for Storing Produce

We want our produce to last as long as possible while we limit our trips to the grocery. Here are a few helpful tips for storing produce. Your fresh greens are the most fragile, so eat them quickly once you have them, rather than let them sit around. Prevent spoilage by adding paper towels or a clean dish towel to absorb the bag’s excess moisture. If they’re in the plastic container, line the container with dry paper towels or a clean dish towel before putting the greens back in. If they’re in a bag, fold up a paper towel, put it in the bag, and seal it with a clip. Use within a week. Remember, things like apples and avocados emit gasses as they ripen, causing your greens to go bad faster, so don’t store them together. Hardier greens, like kale or collard greens (things that come in a bunch),

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Is It Time to Make Dinner…Again?!

Is It Time to Make Dinner…Again?!

Struggling to stay motivated when it comes to making dinner? Are you tired of cooking or just bored with what you’re eating? I love to cook, but the other day when it came around to time to decide what’s for dinner, I just thought, “Ugh, again?! Maybe we can skip dinner this time.” Ha! It can be exhausting to cook as much as we’re cooking during these times. There’s the constant washing of dishes and restocking of ingredients, the making of the food, meal after meal after meal. But once I pull out the cutting board and start chopping, I begin to relax. There’s comfort in the act of cooking. There’s satisfaction in that simple act of feeding yourself or your family. Here are a few tips that I hope will ease the burden of figuring out what to make and help you find comfort and satisfaction in making your

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A Recipe for Gratefulness

A Recipe for Gratefulness

Let the word of Christ dwell in you richly as you teach and admonish another with all wisdom, and as you sing psalms, hymns, and spiritual songs with gratitude in your hearts to God. COLOSSIANS 3:16 Which comes first, the gratitude or the actions that turn our heart toward gratitude? Does it matter? If you are feeling grateful, run to God’s Word so that it can dwell in you even more richly; share the wisdom you learn with others, then burst into song as you praise God with a heart that is already full of gratitude. That’s the easy part. But on those days when you are struggling to feel grateful, do the same thing, even though it is harder—cling to God’s Word and praise Him anyway. It is amazing how gratefulness rises in your heart when you take your eyes off of yourself and put them on God. I

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That Unexpected Perk from my First Place Bible Study

That Unexpected Perk from my First Place Bible Study

Oops! Why did I just eat that unnecessary snack? Because I’m bored, social distancing, and no one saw me anyway, so the calories don’t count, right? If you have ever struggled with comfort eating in secrecy, this quarantine season could be a potential minefield; if it weren’t for the caring people in your group! With so many activities and events canceled, you might have even been missing your First Place Bible Study. Perhaps these days at home are helping you realize that it was much more than just studying and applying God’s Word as part of a healthy life plan. Your group was a connection with other people who understand your journey. Without regular contact, perhaps you have drifted away from some of those positive, encouraging voices that help you stay on track. I am so very grateful that my weekly First Place for Health online group has continued to

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Five Reasons You HAVE to Attend FP4H Summit THE JOY ADVENTURE:

Location, Location, Location – Want to attend in your pajamas? Okay! Your beautiful front porch? You got it! Your kitchen? No problem! Come as you are, where ever you, on July 24 and 25. Yes, that’s right. Our Summit 2020, The Joy Adventure, will be our first-ever virtual Summit. The Joy Adventure will provide live and prerecorded seminars and breakouts for you to watch at your convenience. You will even have the opportunity to engage with our speakers during the live sessions. The Speakers – What a line-up of the best of our FP4H family! To name a few, Carol Kent shares from her new book, Staying Power, and don’t we need it! These past months have been stressful on bodies, marriages, and finances. Carol will share strategies to help is “stay with it.” Carole Lewis is sharing from her heart the things that bring her strength and eternal joy.

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