green4urhome

Welcome to my blog, I will share my ideas for saving money and making green products for your home as well as others I find. PLEASE share my blog with others! <!–

Seeking Work From Home Customer Service Reps

Do you have a clear and pleasant speaking voice?

Would you like to work from home doing Customer Service and/or Sales Support for major companies?

Do you have a quiet work space?  Hours are available 24/7.  Various projects available with various pay rates of at least $8 per hour.

If you are interested then please send your resume in the body of an email – no attachments – to pam.splendid@gmail.com

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Baked Crescent Churros – Sounds Yummy

Baked Crescent Churros

Ingredients:
2 tablespoons sugar
1 teaspoon ground cinnamon
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz)
Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons butter or margarine, melted

Directions:
Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside. If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each to 6×4-inch rectangle, pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each to 6×4-inch rectangle. Brush tops of 2 rectangles with melted butter; sprinkle with about half of the sugar mixture. Top each with remaining rectangle; press edges lightly. Brush tops with melted butter. 4 With sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips. Twist each strip 3 times; place on ungreased cookie sheet. 5 Bake 9 to 11 minutes or until golden brown and crisp. Brush tops with any remaining melted butter; sprinkle with remaining sugar mixture.

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I love it – I made $10.50 using coupons I printed from this site – sign up today and get a bonus and get 10 cents for each coupon you print and use.



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No Bake Peanut Butter and Chocolate Bars

No Bake Peanut Butter and Chocolate Bars
Bottom layer:
1 stick butter, very soft
1 1/2 c. peanut butter
1 1/2 c. brown sugar
1 3/4 c. powdered sugar
Mix all together in a bowl.  Press into a 9 X 13 pan.  You can press the mixture into individual muffin tins or liners.
Top layer:
1 stick of butter
1 c. semi sweet chocolate chips
Melt together in microwave or stove top while making the bottom later.  Pour on top of bottom later and refrigerate.  They are also good frozen.
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Neiman Marcus Brownies!

1 box yellow cake mix 3 eggs 8 oz cream cheese, softened 1/2 cup (1  stick) butter, melted 4 cups (1 lb) powdered sugar

Preheat oven to 300 and spray a 9×13 dish with cooking spray. Mix cake mix,  melted butter and one egg to a soft dough. Press into the bottom of the pan. Mix  powdered sugar, softened cream cheese and remaining two eggs until smooth, about  1-2 mins. Pour on top of crust. Bake at 300 for 40-50 minutes until top is  golden brown.

Read More http://www.kevinandamanda.com/recipes/dessert/chess-squares.html#ixzz21fvLR51l

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Dump Chicken – Easy Freezer Cooking Recipes

Dump chicken is one of the easiest forms of Freezer cooking! The idea is VERY
simple, do NOT over think it. You take raw (never frozen) OR Frozen chicken
pieces, toss them into a One Gallon Freezer Bag, then toss in the sauce and
freeze flat. The key is never RE-FREEZE Raw chicken. Then thaw the chicken and
cook! You can bake it, roast it, crock pot it, grill… and maybe microwave it?
I have never gotten a bad review on my dump chicken (just on my website!
HA!)
All the recipies can be made with 4-8 pieces of chicken (any pieces will
do… wings, thighs, drumsticks, bone-in, skin-on, bonelss, skinless, maybe even
whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier.
To cook the chicken, thaw completely in the fridge, dump into 9×12″ pan, bake at
350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces,
it runs closer to an hour. Enjoy!  Just a note, this is not limited to Chicken.
I successfully have used other poultry, pork and beef in these recipes.  Great
for heat and eats.

“DUMP” CHICKEN &
GRAPES

1 1/2 Pounds Chicken Pieces — (4 to 6)
1/2 cup
apple juice
1 teaspoon chicken bouillon
1/4 teaspoon mint — crushed
1
cup Seedless Grapes

For immediate cooking: Pre-heat oven to 350 F. Place
all ingredients into a
large baking dish, turn chicken to coat. Bake until
chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes
for chicken
breasts).

For freezing: Place all ingredients into a 1
Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the
bag out of the freezer the night before, make
sure the baggie is completely
closed. Place the Bag on a shelf furthest
from the freezer (It works best if
the bag is laying flat, although this
may not be the best option with a
side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents
of the bag into a large baking dish and
bake until the juices run clear
(45-60 minutes for chicken pieces, or 20-30
minutes for chicken
breasts).

Per serving: 193 Calories (kcal); 12g Total Fat; (55% calories
from fat); 15g Protein; 7g Carbohydrate; 70mg Cholesterol; 63mg Sodium
Food
Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other
Carbohydrates

APPLE “DUMP”
CHICKEN

1 1/2 Pounds Chicken Pieces — (4 to 6)
1/2 cup
apple juice
1/2 teaspoon chicken bouillon
1 clove garlic
1/4 teaspoon
tarragon
1 Whole apple — cored and sliced
1/4 cup green onion —
diced

For immediate cooking: Pre-heat oven to 350 F. Place all
ingredients into a
large baking dish, turn chicken to coat. Bake until
chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes
for chicken
breasts).

For freezing: Place all ingredients into a 1
Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the
bag out of the freezer the night before, make
sure the baggie is completely
closed. Place the Bag on a shelf furthest
from the freezer (It works best if
the bag is laying flat, although this
may not be the best option with a
side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents
of the bag into a large baking dish and
bake until the juices run clear
(45-60 minutes for chicken pieces, or 20-30
minutes for chicken
breasts).

Per serving: 192 Calories (kcal); 12g Total Fat; (55% calories
from fat); 15g Protein; 7g Carbohydrate; 70mg Cholesterol; 59mg Sodium
Food
Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other
Carbohydrates

BBQ Jelly “DUMP”
Chicken

3/4 cup Ketchup
3/4 cup Blackberry Jam
1/8
cup White Vinegar
1 Teaspoon Worcestershire Sauce
2 Teaspoon Chili
Powder
1/8 Teaspoon Salt
1 1/2 Pounds Chicken Pieces

For immediate
cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking
dish, turn chicken to coat. Bake until chicken juices run
clear (45-60
minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For
freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in
freezer.

To thaw and cook: Take the bag out of the freezer the night
before, make
sure the baggie is completely closed. Place the Bag on a shelf
furthest
from the freezer (It works best if the bag is laying flat, although
this
may not be the best option with a side-by-side fridge/freezer). Preheat
the
oven to 350 F. Empty the contents of the bag into a large baking dish
and
bake until the juices run clear (45-60 minutes for chicken pieces, or
20-30
minutes for chicken breasts).

Per serving: 299 Calories (kcal);
12g Total Fat; (34% calories from fat); 15g Protein; 35g Carbohydrate; 70mg
Cholesterol; 488mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0
Vegetable; 0 Fruit; 1 Fat; 2 1/2 Other Carbohydrates

NOTES : (strawberry,
Peach, and apricot jams also work well)

CARIBBEAN “DUMP” CHICKEN

1
1/2 Pounds Chicken Pieces — (4 to 6)
8 oz Pineapple Chunks in Juice
1/4
cup brown sugar
1/2 teaspoon nutmeg
1/3 cup orange juice

1/2 cup Golden Raisins

For immediate cooking: Pre-heat oven to 350 F.
Place all ingredients into a
large baking dish, turn chicken to coat. Bake
until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken
breasts).

For freezing: Place all ingredients into
a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take
the bag out of the freezer the night before, make
sure the baggie is
completely closed. Place the Bag on a shelf furthest
from the freezer (It
works best if the bag is laying flat, although this
may not be the best
option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty
the contents of the bag into a large baking dish and
bake until the juices
run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken
breasts).

Per serving: 261 Calories (kcal); 12g Total Fat; (40% calories
from fat); 15g Protein; 24g Carbohydrate; 70mg Cholesterol; 59mg Sodium
Food
Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 1/2 Other
Carbohydrates

CHILI MAPLE GLAZED
“DUMP” CHICKEN

1 1/2 Pounds Chicken Pieces — (4 to
6)
2 tablespoon water
1 teaspoon salt
1 1/2 tablespoon maple syrup
1
tablespoon chili powder

For immediate cooking: Pre-heat oven to 350 F.
Place all ingredients into a
large baking dish, turn chicken to coat. Bake
until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken
breasts).

For freezing: Place all ingredients into
a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take
the bag out of the freezer the night before, make
sure the baggie is
completely closed. Place the Bag on a shelf furthest
from the freezer (It
works best if the bag is laying flat, although this
may not be the best
option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty
the contents of the bag into a large baking dish and
bake until the juices
run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken
breasts).

Per serving: 184 Calories (kcal); 12g Total Fat; (58% calories
from fat); 15g Protein; 4g Carbohydrate; 70mg Cholesterol; 423mg Sodium
Food
Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

CITRUS GINGER “DUMP”
CHICKEN

1 1/2 Pounds Chicken Pieces — (4 to 6)
1/4 cup
orange marmalade
1 tablespoon Honey Mustard
3/4 teaspoon ground
ginger
1/8 teaspoon red pepper — ground

For immediate cooking:
Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn
chicken to coat. Bake until chicken juices run
clear (45-60 minutes for
chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing:
Place all ingredients into a 1 Gallon freezer bag. Lay flat
in
freezer.

To thaw and cook: Take the bag out of the freezer the night
before, make
sure the baggie is completely closed. Place the Bag on a shelf
furthest
from the freezer (It works best if the bag is laying flat, although
this
may not be the best option with a side-by-side fridge/freezer). Preheat
the
oven to 350 F. Empty the contents of the bag into a large baking dish
and
bake until the juices run clear (45-60 minutes for chicken pieces, or
20-30
minutes for chicken breasts).

Per serving: 203 Calories (kcal);
12g Total Fat; (52% calories from fat); 15g Protein; 9g Carbohydrate; 70mg
Cholesterol; 96mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0
Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

CRANBERRY “DUMP” CHICKEN

2
tablespoon butter — melted
1 tablespoon Soy Sauce
1/2 cup cranberry
juice
1/4 cup orange juice
1/8 teaspoon cinnamon
1 1/2 Pounds Chicken
Pieces — (4 to 6)

For immediate cooking: Pre-heat oven to 350 F. Place
all ingredients into a
large baking dish, turn chicken to coat. Bake until
chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes
for chicken
breasts).

For freezing: Place all ingredients into a 1
Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the
bag out of the freezer the night before, make
sure the baggie is completely
closed. Place the Bag on a shelf furthest
from the freezer (It works best if
the bag is laying flat, although this
may not be the best option with a
side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents
of the bag into a large baking dish and
bake until the juices run clear
(45-60 minutes for chicken pieces, or 20-30
minutes for chicken
breasts).

Per serving: 219 Calories (kcal); 15g Total Fat; (64% calories
from fat); 15g Protein; 5g Carbohydrate; 81mg Cholesterol; 266mg Sodium
Food
Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 0 Other
Carbohydrates

Creole “DUMP”
Chicken

1 Tablespoon Olive Oil
1/4 cup Chopped
Onion
1/4 cup Bell Pepper
1 Clove Garlic — minced
14 Ounces Whole
Tomatoes — (Chopped and undrained)
2 Teaspoons Worcestershire Sauce
2
Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon
Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Tabasco Sauce
1 1/2 Pounds
Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all
ingredients into a
large baking dish, turn chicken to coat. Bake until
chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes
for chicken
breasts).

For freezing: Place all ingredients into a 1
Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the
bag out of the freezer the night before, make
sure the baggie is completely
closed. Place the Bag on a shelf furthest
from the freezer (It works best if
the bag is laying flat, although this
may not be the best option with a
side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents
of the bag into a large baking dish and
bake until the juices run clear
(45-60 minutes for chicken pieces, or 20-30
minutes for chicken
breasts).

Per serving: 206 Calories (kcal); 14g Total Fat; (61% calories
from fat); 15g Protein; 5g Carbohydrate; 70mg Cholesterol; 167mg Sodium
Food
Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Garlic Dijon
“DUMP” Chicken

2 Cloves Garlic — minced
4 Tablespoons
Dijon Mustard
2 Tablespoons Lime Juice
1 1/2 Pounds Chicken
Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all
ingredients into a
large baking dish, turn chicken to coat. Bake until
chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes
for chicken
breasts).

For freezing: Place all ingredients into a 1
Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the
bag out of the freezer the night before, make
sure the baggie is completely
closed. Place the Bag on a shelf furthest
from the freezer (It works best if
the bag is laying flat, although this
may not be the best option with a
side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents
of the bag into a large baking dish and
bake until the juices run clear
(45-60 minutes for chicken pieces, or 20-30
minutes for chicken
breasts).

Per serving: 177 Calories (kcal); 12g Total Fat; (62% calories
from fat); 15g Protein; 2g Carbohydrate; 70mg Cholesterol; 180mg Sodium
Food
Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Herb-wine “DUMP”
Chicken

1 cup Red Wine
2/3 cup Vegetable Oil
2
Cloves Garlic — crushed
1/2 Lemon — (sliced thinly)
2 Tablespoons Minced
Parsley
1 Teaspoon Thyme
1 Teaspoon Basil
1/2 Teaspoon Salt
1/4
Teaspoon Pepper
1 1/2 Pounds Chicken Pieces

For immediate cooking:
Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn
chicken to coat. Bake until chicken juices run
clear (45-60 minutes for
chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing:
Place all ingredients into a 1 Gallon freezer bag. Lay flat
in
freezer.

To thaw and cook: Take the bag out of the freezer the night
before, make
sure the baggie is completely closed. Place the Bag on a shelf
furthest
from the freezer (It works best if the bag is laying flat, although
this
may not be the best option with a side-by-side fridge/freezer). Preheat
the
oven to 350 F. Empty the contents of the bag into a large baking dish
and
bake until the juices run clear (45-60 minutes for chicken pieces, or
20-30
minutes for chicken breasts).

Per serving: 414 Calories (kcal); 36g Total Fat; (82% calories from fat); 15g Protein; 2g Carbohydrate; 70mg Cholesterol; 259mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0
Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

Honey Ginger “DUMP”
Chicken

4 Tablespoons Chopped Onion
1 1/2 Tablespoons
Honey
1 Tablespoon Soy Sauce
1 Tablespoon Minced Ginger
2 Tablespoon
Sherry
1/4 cup Chives
1 1/2 Pounds Chicken Pieces

For immediate
cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking
dish, turn chicken to coat. Bake until chicken juices run
clear (45-60
minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For
freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in
freezer.

To thaw and cook: Take the bag out of the freezer the night
before, make
sure the baggie is completely closed. Place the Bag on a shelf
furthest
from the freezer (It works best if the bag is laying flat, although
this
may not be the best option with a side-by-side fridge/freezer). Preheat
the
oven to 350 F. Empty the contents of the bag into a large baking dish
and
bake until the juices run clear (45-60 minutes for chicken pieces, or
20-30
minutes for chicken breasts).

Per serving: 195 Calories
(kcal); 12g Total Fat; (55% calories from fat); 15g Protein; 6g Carbohydrate;
70mg Cholesterol; 227mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat;
0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

Honey Glazed “DUMP”
Chicken

1/4 cup Butter — Melted
1/8 cup Soy
Sauce
1/2 cup Honey
1 1/2 Pounds Chicken Pieces

For immediate
cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking
dish, turn chicken to coat. Bake until chicken juices run
clear (45-60
minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For
freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in
freezer.

To thaw and cook: Take the bag out of the freezer the night
before, make
sure the baggie is completely closed. Place the Bag on a shelf
furthest
from the freezer (It works best if the bag is laying flat, although
this
may not be the best option with a side-by-side fridge/freezer). Preheat
the
oven to 350 F. Empty the contents of the bag into a large baking dish
and
bake until the juices run clear (45-60 minutes for chicken pieces, or
20-30
minutes for chicken breasts).

Per serving: 324 Calories (kcal); 19g Total Fat; (52% calories from fat); 15g
Protein; 24g Carbohydrate; 91mg Cholesterol; 477mg Sodium
Food Exchanges: 0
Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other
Carbohydrates

Honey Sesame “DUMP”
Chicken

1/2 cup Beer
3 Tablespoons Sesame Seeds
3
Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2
Cloves Garlic — crushed
1 1/2 Pounds Chicken Pieces

For immediate
cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking
dish, turn chicken to coat. Bake until chicken juices run
clear (45-60
minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For
freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in
freezer.

To thaw and cook: Take the bag out of the freezer the night
before, make
sure the baggie is completely closed. Place the Bag on a shelf
furthest
from the freezer (It works best if the bag is laying flat, although
this
may not be the best option with a side-by-side fridge/freezer). Preheat
the
oven to 350 F. Empty the contents of the bag into a large baking dish
and
bake until the juices run clear (45-60 minutes for chicken pieces, or
20-30
minutes for chicken breasts).

Per serving: 239 Calories (kcal); 14g Total Fat; (54% calories from fat); 16g Protein; 11g Carbohydrate; 70mg Cholesterol; 120mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0
Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

Lemon & Garlic “DUMP”
Chicken

2 Cloves Garlic — chopped
4 Tablespoons Olive
Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8
Teaspoon Pepper
1 1/2 Pounds Chicken Pieces

For immediate cooking:
Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn
chicken to coat. Bake until chicken juices run
clear (45-60 minutes for
chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing:
Place all ingredients into a 1 Gallon freezer bag. Lay flat
in
freezer.

To thaw and cook: Take the bag out of the freezer the night
before, make
sure the baggie is completely closed. Place the Bag on a shelf
furthest
from the freezer (It works best if the bag is laying flat, although
this
may not be the best option with a side-by-side fridge/freezer). Preheat
the
oven to 350 F. Empty the contents of the bag into a large baking dish
and
bake until the juices run clear (45-60 minutes for chicken pieces, or
20-30
minutes for chicken breasts).

Per serving: 250 Calories (kcal);
21g Total Fat; (74% calories from fat); 14g Protein; 1g Carbohydrate; 70mg
Cholesterol; 56mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0
Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Lemon Marinade “DUMP”
Chicken

2/3 cup Lemon Juice
1/4 cup Cider
Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion
1 1/2 Pounds
Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all
ingredients into a
large baking dish, turn chicken to coat. Bake until
chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes
for chicken
breasts).

For freezing: Place all ingredients into a 1
Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the
bag out of the freezer the night before, make
sure the baggie is completely
closed. Place the Bag on a shelf furthest
from the freezer (It works best if
the bag is laying flat, although this
may not be the best option with a
side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents
of the bag into a large baking dish and
bake until the juices run clear
(45-60 minutes for chicken pieces, or 20-30
minutes for chicken
breasts).

Per serving: 257 Calories (kcal); 21g Total Fat; (72% calories
from fat); 14g Protein; 3g Carbohydrate; 70mg Cholesterol; 55mg Sodium
Food
Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates

PAPAYA “DUMP”
CHICKEN

1 1/2 Pounds Chicken Pieces
1/3 cup Papaya
Nectar
1 tablespoon Soy Sauce
2 teaspoon honey
1 1/2 teaspoon ginger —
grated
1 Papaya — peeled, seeded, chopped

For immediate cooking:
Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn
chicken to coat. Bake until chicken juices run
clear (45-60 minutes for
chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing:
Place all ingredients into a 1 Gallon freezer bag. Lay flat
in
freezer.

To thaw and cook: Take the bag out of the freezer the night
before, make
sure the baggie is completely closed. Place the Bag on a shelf
furthest
from the freezer (It works best if the bag is laying flat, although
this
may not be the best option with a side-by-side fridge/freezer). Preheat
the
oven to 350 F. Empty the contents of the bag into a large baking dish
and
bake until the juices run clear (45-60 minutes for chicken pieces, or
20-30
minutes for chicken breasts).

Per serving: 205 Calories (kcal);
12g Total Fat; (51% calories from fat); 15g Protein; 10g Carbohydrate; 70mg
Cholesterol; 229mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0
Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates

PEACHY “DUMP” CHICKEN

1 1/2
Pounds Chicken Pieces — (4 to 6)
1/2 tablespoon orange peel — grated
1/3
cup orange juice
1 tablespoon Soy Sauce
2 teaspoon honey
1 1/2 teaspoon
ginger — grated
1 Medium Peach — peeled, seeded, chopped

For
immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large
baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60
minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For
freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in
freezer.

To thaw and cook: Take the bag out of the freezer the night
before, make
sure the baggie is completely closed. Place the Bag on a shelf
furthest
from the freezer (It works best if the bag is laying flat, although
this
may not be the best option with a side-by-side fridge/freezer). Preheat
the
oven to 350 F. Empty the contents of the bag into a large baking dish
and
bake until the juices run clear (45-60 minutes for chicken pieces, or
20-30
minutes for chicken breasts).

Per serving: 191 Calories (kcal);
12g Total Fat; (55% calories from fat); 15g Protein; 6g Carbohydrate; 70mg
Cholesterol; 227mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0
Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Pepper-lime “DUMP”
Chicken

1/2 Teaspoon Lime Peel
2 Cloves Garlic —
minced
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable
Oil
1 Teaspoon Basil
1/4 Teaspoon Salt
1 1/2 Pounds Chicken
Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all
ingredients into a
large baking dish, turn chicken to coat. Bake until
chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes
for chicken
breasts).

For freezing: Place all ingredients into a 1
Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the
bag out of the freezer the night before, make
sure the baggie is completely
closed. Place the Bag on a shelf furthest
from the freezer (It works best if
the bag is laying flat, although this
may not be the best option with a
side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents

of the bag into a large baking dish and
bake until the juices run clear
(45-60 minutes for chicken pieces, or 20-30
minutes for chicken
breasts).

Per serving: 193 Calories (kcal); 14g Total Fat; (65% calories
from fat); 15g Protein; 2g Carbohydrate; 70mg Cholesterol; 144mg Sodium
Food
Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

PINEAPPLE “DUMP”
CHICKEN

1 1/2 Pounds Chicken Pieces
1/2 cup onion —
chopped
1/4 cup margarine — melted
1 cup catsup
1 cup Pineapple
Preserves
2 teaspoon Dry Mustard

For immediate cooking: Pre-heat oven
to 350 F. Place all ingredients into a
large baking dish, turn chicken to
coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces,
or 20-30 minutes for chicken
breasts).

For freezing: Place all
ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw
and cook: Take the bag out of the freezer the night before, make
sure the
baggie is completely closed. Place the Bag on a shelf furthest
from the
freezer (It works best if the bag is laying flat, although this
may not be
the best option with a side-by-side fridge/freezer). Preheat the
oven to 350
F. Empty the contents of the bag into a large baking dish and
bake until the
juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for
chicken breasts).

Per serving: 283 Calories (kcal); 19g Total Fat; (61%
calories from fat); 15g Protein; 12g Carbohydrate; 70mg Cholesterol; 618mg
Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2
1/2 Fat; 1/2 Other Carbohydrates

Raspberry Currant “DUMP”
Chicken

1 Tablespoon Sugar
1 Teaspoon Pepper
1/8 cup
Water
1/8 cup Raspberry Vinegar
1/2 cup Currant Jelly
1 1/2 Pounds
Chicken Pieces

**(Also can substitute Raspberry Vinaigrette Salad
Dressing for the vinegar)
For immediate cooking: Pre-heat oven to 350 F.
Place all ingredients into a
large baking dish, turn chicken to coat. Bake
until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken
breasts).

For freezing: Place all ingredients into
a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take
the bag out of the freezer the night before, make
sure the baggie is
completely closed. Place the Bag on a shelf furthest
from the freezer (It
works best if the bag is laying flat, although this
may not be the best
option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty
the contents of the bag into a large baking dish and
bake until the juices
run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken
breasts).

Per serving: 245 Calories (kcal); 12g Total Fat; (42% calories
from fat); 14g Protein; 21g Carbohydrate; 70mg Cholesterol; 64mg Sodium
Food
Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2
Other Carbohydrates

RUSSIAN “DUMP”
CHICKEN

16 Ounces Russian Salad Dressing
1 Packet Onion
Soup Mix
10 Ounces Apricot Preserves
1 1/2 Pounds Chicken Pieces
1/16
Teaspoon Salt — (to taste)
1/16 Teaspoon Pepper — (to taste)

For
immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large
baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60
minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For
freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in
freezer.

To thaw and cook: Take the bag out of the freezer the night
before, make
sure the baggie is completely closed. Place the Bag on a shelf
furthest
from the freezer (It works best if the bag is laying flat, although
this
may not be the best option with a side-by-side fridge/freezer). Preheat
the
oven to 350 F. Empty the contents of the bag into a large baking dish
and
bake until the juices run clear (45-60 minutes for chicken pieces, or
20-30
minutes for chicken breasts).

Per serving: 674 Calories (kcal); 51g Total Fat; (66% calories from fat); 17g Protein; 42g Carbohydrate; 84mg Cholesterol; 1334mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0
Vegetable; 0 Fruit; 9 Fat; 2 1/2 Other Carbohydrates

Spiced Citrus “DUMP”
Chicken

2 Tablespoons Olive Oil
2 Tablespoons Lime
Juice
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
2
Tablespoons Chili Powder
2 Tablespoons Paprika
1 Teaspoon Cayenne
1/2
Teaspoon Pepper
1/2 Teaspoon Salt
1 1/2 Pound Chicken Pieces

For
immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large
baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60
minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For
freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in
freezer.

To thaw and cook: Take the bag out of the freezer the night
before, make
sure the baggie is completely closed. Place the Bag on a shelf
furthest
from the freezer (It works best if the bag is laying flat, although
this
may not be the best option with a side-by-side fridge/freezer). Preheat
the
oven to 350 F. Empty the contents of the bag into a large baking dish
and
bake until the juices run clear (45-60 minutes for chicken pieces, or
20-30
minutes for chicken breasts).

Per serving: 227 Calories (kcal);
17g Total Fat; (65% calories from fat); 15g Protein; 4g Carbohydrate; 70mg
Cholesterol; 259mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0
Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Spicy Sweet Glazed “DUMP”
Chicken

2 Teaspoons Minced Garlic
2/3 cup Apricot
Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco
Sauce
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven
to 350 F. Place all ingredients into a
large baking dish, turn chicken to
coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces,
or 20-30 minutes for chicken
breasts).

For freezing: Place all
ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw
and cook: Take the bag out of the freezer the night before, make
sure the
baggie is completely closed. Place the Bag on a shelf furthest
from the
freezer (It works best if the bag is laying flat, although this
may not be
the best option with a side-by-side fridge/freezer). Preheat the
oven to 350
F. Empty the contents of the bag into a large baking dish and
bake until the
juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for
chicken breasts).

Per serving: 277 Calories (kcal); 12g Total Fat; (37%
calories from fat); 16g Protein; 28g Carbohydrate; 70mg Cholesterol; 1145mg
Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit;
1 Fat; 2 Other Carbohydrates

Sticky
Chicky “DUMP” Recipe

2 Tablespoons Oil
1 Tablespoon Soy
Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup
1 1/2
Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F.
Place all ingredients into a
large baking dish, turn chicken to coat. Bake
until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken
breasts).

For freezing: Place all ingredients into
a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take
the bag out of the freezer the night before, make
sure the baggie is
completely closed. Place the Bag on a shelf furthest
from the freezer (It
works best if the bag is laying flat, although this
may not be the best
option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty
the contents of the bag into a large baking dish and
bake until the juices
run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken
breasts).

Per serving: 264 Calories (kcal); 20g Total Fat; (68% calories
from fat); 17g Protein; 4g Carbohydrate; 70mg Cholesterol; 353mg Sodium
Food
Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

SUPER FRUITY
“DUMP” CHICKEN

1 1/2 Pounds Chicken Pieces
5 oz apricot
nectar
1 teaspoon lemon juice
3/4 cup fruit cocktail

For immediate
cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking
dish, turn chicken to coat. Bake until chicken juices run
clear (45-60
minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For
freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in
freezer.

To thaw and cook: Take the bag out of the freezer the night
before, make
sure the baggie is completely closed. Place the Bag on a shelf
furthest
from the freezer (It works best if the bag is laying flat, although
this
may not be the best option with a side-by-side fridge/freezer). Preheat
the
oven to 350 F. Empty the contents of the bag into a large baking dish
and
bake until the juices run clear (45-60 minutes for chicken pieces, or
20-30
minutes for chicken breasts).

Per serving: 194 Calories (kcal);
12g Total Fat; (54% calories from fat); 15g Protein; 7g Carbohydrate; 70mg
Cholesterol; 57mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0
Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates

Sweet & Sour “DUMP”
Chicken

1/4 Cup Honey
2 Tablespoons Honey
1/4 cup
Sherry Vinegar
2 Tablespoons Sherry Vinegar
1/8 cup Soy Sauce
2
Teaspoons Minced Ginger
4 Cloves Garlic — Crushed
1 1/2 Pounds Chicken
Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all
ingredients into a
large baking dish, turn chicken to coat. Bake until
chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes
for chicken
breasts).

For freezing: Place all ingredients into a 1
Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the
bag out of the freezer the night before, make
sure the baggie is completely
closed. Place the Bag on a shelf furthest
from the freezer (It works best if
the bag is laying flat, although this
may not be the best option with a
side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents
of the bag into a large baking dish and
bake until the juices run clear
(45-60 minutes for chicken pieces, or 20-30
minutes for chicken
breasts).

Per serving: 240 Calories (kcal); 12g Total Fat; (43% calories
from fat); 15g Protein; 20g Carbohydrate; 70mg Cholesterol; 399mg Sodium
Food
Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1

Sweet & Spicy “DUMP”
Chicken

1 Package Taco Seasoning Mix
8 oz Apricot
Jam
12 oz Salsa
1 1/2 Pounds Chicken Pieces

For immediate cooking:
Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn
chicken to coat. Bake until chicken juices run
clear (45-60 minutes for
chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing:
Place all ingredients into a 1 Gallon freezer bag. Lay flat
in
freezer.

To thaw and cook: Take the bag out of the freezer the night
before, make
sure the baggie is completely closed. Place the Bag on a shelf
furthest
from the freezer (It works best if the bag is laying flat, although
this
may not be the best option with a side-by-side fridge/freezer). Preheat
the
oven to 350 F. Empty the contents of the bag into a large baking dish
and
bake until the juices run clear (45-60 minutes for chicken pieces, or
20-30
minutes for chicken breasts).

Per serving: 291 Calories (kcal);
12g Total Fat; (36% calories from fat); 16g Protein; 31g Carbohydrate; 70mg
Cholesterol; 704mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 0 Fruit; 1 Fat; 2 Other Carbohydrates

Teriyaki “DUMP” Chicken

1
Clove Garlic — Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or
Sherry)
1 1/2 Tablespoons Cider Vinegar
1 1/2 Tablespoons Brown Sugar
1
1/2 Tablespoons Minced Ginger
1 1/2 Pounds Chicken Pieces

For
immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large
baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60
minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For
freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in
freezer.

To thaw and cook: Take the bag out of the freezer the night
before, make
sure the baggie is completely closed. Place the Bag on a shelf
furthest
from the freezer (It works best if the bag is laying flat, although
this
may not be the best option with a side-by-side fridge/freezer). Preheat
the
oven to 350 F. Empty the contents of the bag into a large baking dish
and
bake until the juices run clear (45-60 minutes for chicken pieces, or
20-30
minutes for chicken breast

Per serving: 193 Calories (kcal); 12g
Total Fat; (56% calories from fat); 15g Protein; 5g Carbohydrate; 70mg
Cholesterol; 971mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

 

Recipes thanks to http://whenthedinnerbellrings.blogspot.com

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No Crust Pizza (Low Carb)

Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings – pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

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Bacon, Egg & Cheese Biscuit Muffins

Bacon, Egg & Cheese Biscuit Muffins

Prep Time: 5 mins  Cooking Time: 20 to 25 mins

Ingredients: 1 package biscuit dough (10 biscuits) 3 eggs 3 tablespoons milk 1/3 cup of shredded cheddar 4 slices bacon (we used turkey bacon and veggie bacon) salt and pepper

Cook the bacon in a pan or in the oven until it’s almost done. Chop into small bits and set aside. (Note: if using veggie bacon do not cook it ahead – simply defrosted it and chopped it up.) Preheat the oven to 400 degrees. Whisk together eggs and milk, a pinch of salt and some cracked pepper to taste and set aside. Meanwhile, roll out each biscuit until it’s slightly bigger than the circumference of your muffin tin. Grease the muffin tin with cooking spray and push one biscuit into each muffin cup being sure to push it all the way down and to the sides. Leave the ridge hanging over the edge. Divide the cheese evenly in each of the biscuit cups and then pour egg in, filling each cup only 1/2 way. They will look empty but resist the urge to top them off. You must account for the biscuits puffing up – otherwise you’ll have a mess on your hands. Sprinkle bacon atop of the egg and bake for 10 to 12 minutes or until biscuits are golden and eggs are set. Use a butter knife to loosen each muffin and serve warm.

Note: if your egg does overflow, just let it bake the rest of the way and then remove the extra egg when you are loosening the muffins. They’ll still taste terrific.

Bacon, Egg & Cheese Biscuit Muffins (Veggie Option!)

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Bird’s Nest Breakfast Cups

Bird’s Nest Breakfast Cups: These have quickly become a weekend favorite. I make an entire pan full and then the hubby has a yummy, wholesome breakfast to grab and take with him as he’s running out the door at the crack of dawn. Yay for cooking once a week! 😉 1 24 oz. bag of shredded hash browns 2 tsp salt 1 tsp pepper 2 tbs oil (I use olive oil) 1/3 cup shredded cheddar Bacon bits or 8=10 pieces of cooked bacon, crumbled Eggs Extra shredded cheddar Muffin tin Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese. Divide amongst the cups in your muffin tin, making sure to grease tin beforehand. Bake hash browns at 425 degrees for 15-18 minutes or until toasty. Once they’re finished, take them out and lower the temp of the oven to 350 degrees. Crack an egg into each of the cups Top with bacon and a sprinkle of extra cheese Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them). Slide a knife along the edges to remove from pan when cooled. Notes: I like to break the yolks in my eggs a bit once I put them into the hash brown cups When I cheat on these, I use the Oscar Meyer Bacon pieces found in the “salad dressing” section of the grocery store. They’re the closest thing to fresh bacon I can find, and all-natural. 🙂 You can also experiment with ham, sausage, and veggies to make them your own!

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Freebies on your Birthday!

Source: freebie-depot.com via Blayne on Pinterest

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