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Southwest Quinoa Chicken and Corn Chili….AMAZING!!!

chicken quinio finish

Last night I came up with a recipe for what I am going to call a Southwest Quinoa Chicken and Corn Chili…and it was AMAZING!!! My husband and kids just ate it up like it was dessert! The funny thing is that the whole time it was cooking my husband kept saying “I am scared” (because he has never had quinoa before) but is seriously turned out great!!!

Southwest Quinoa Chicken and Corn Chili

Ingredients

  • 1 1/2 cup of quinoa, rinsed
  • (3) cans Diced/Crushed/Italian tomatoes (I used 1 can diced and 1 can Italian tomatoes, 1 can crushed…you can do any combination you would like)
  • (1) can Rotel diced tomatoes with green chilies
  • (2) cans of black beans, rinsed, drained (we are not a bean family…so I only used 1 can…but it easily could have used 1 more can)
  • (1) 15 oz can of corn, drained (we love corn…so we used 2 cans here)
  • 1/2 onion, diced
  • 4 cloves garlic, minced
  • (2) cans or 3 cups chicken stock
  • 2 large chicken breasts (bones thighs work too) frozen or thawed (cook longer if frozen)
  • 1 tsp garlic powder
  • 2 tsp cumin (I left this out last night…but think it would enhance the flavor)
  • 1 tsp crushed red pepper (don’t worry this won’t make it spicy…just adds flavor)
  • 2 tsp chili powder

quinio chicken chili ingredients

 

Directions

  1. This is the best part…so easy…just throw everything into the  crock pot  and cook for 7-8 hours on low or 5-7 hours on high. If you used frozen chicken add about an hour…mainly cook until the chicken is cooked all the way through)
  2. Run a fork through the crock pot and feel for the chicken…if it is not broken up already…just break it apart (or you can remove it from the slow cooker….shred it with two forks and return it) I found that my chicken cooked so tender that I just had to run a fork through and it broke apart with no effort!
  3. Serve in individual bowls…topped with cheese, sour cream, avocados…whatever you like!!! (My hubby added a jalapeno at this point)

McCormick FlavorPrint has some amazing recipes perfect for YOU!

corn

Sign up here to create your fun FlavorPrint profile by McCormick and get great recipe recommendations selected just for you today—and every day after! Sign up and snag awesome recipes perfect for your families wants and needs. I found this amazing recipe under Easy 30 Minute Recipes called Grilled Corn with Smokehouse Maple Chipotle Butter ★★★★ It looks amazing!

grill

The FlavorPrint through McCormick is a free service that provides recipe recommendations based on your flavor and dietary preferences. Instead of searching for what to make for dinner, FlavorPrint will recommend what to make tonight and every day after. Create your profile here, it’s actually a lot of fun!

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Peach Mango Pico de Gallo Salsa Recipe

peach mango salsa

 

Peach Mango Pico de Gallo Salsa Recipe

Ingredients

  • 1 Peach
  • 1 Mango
  • 3-4 Roma Tomatoes
  • 3-4 Tomatillos
  • 2 cloves Garlic
  • 1/2 Red Onion (or sweet while onion)
  • 1/2 bunch cilantro (about 1/2 cup chopped)
  • 1 lime
  • Salt and Pepper

Directions

  1. Finely chop tomatoes (remove seeds and juice from the tomatoes), tomatillos, peach (make sure to peel first), mango, onions and garlic. Make sure you chop all pieces nice and small and the same size.
  2. Roll up your cilantro in the tightest ball possible and chop.
  3. Mix all ingredients in a bowl and mix well. Add the juice of 1 lime, salt and pepper. Let sit for minimum of 30-60 minutes. The longer it sits the better the flavors will marry.
  4. Enjoy…mmm mmm good!

Homemade Loaded Bacon Mac ‘n Cheese Recipe

bacon cheddar mac n cheese watermark

Who doesn’t just LOVE homemade Mac ‘n Cheese? Add the BACON and you hit the jackpot! I have created the most amazing recipe for homemade Bacon Loaded Mac ‘n Cheese. This recipe is easy to make, delicious and will soon become your new household staple!

Bacon Mac 'n Cheese
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 16 ounces uncooked elbow macaroni (I change up the noodles often)
  • 3 cups shredded Cheddar cheese
  • 1 cup grated Parmesan cheese
  • 2 cups milk
  • ¼ cup butter
  • 2½ tablespoons all-purpose flour
  • 4 tablespoons butter
  • 4-6 strips of bacon (cooked, cut and chopped)
  • 1 cup shredded Cheddar cheese
  • Salt and Pepper
Instructions
  1. Cook macaroni according to the package directions. Drain.
  2. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in 3 cups cheddar cheese and cook over low heat until cheese is melted and the sauce thickens. Pour macaroni into the sauce mixture and stir well.
  3. Cook bacon and roughly chop.
  4. Pour half of the macaroni mixture into a casserole dish. Sprinkle ½ cup cheddar cheese, 1.2 cup Parmesan cheese and half of the bacon pieces over macaroni mixture. Pour the remaining macaroni mixture and repeat.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

bacon cheddar mac n cheese pinterest

Please come back and share your thoughts on this recipe.

Homemade Pot Roast Recipe

pot roast 3 ps

This Pot Roast recipe is superior by far! It is guaranteed to make the most delicious melt in your mouth Pot Roast ever.  Not only will this recipe make you the best meal ever it is super easy to accomplish.

Let me first tell you that you can do this recipe in any crockpot or even in the oven. However, I PROMISE you that if you invest in a Ninja 3-in-1 Cooking System this and every crockpot recipe you ever make will be superior. I have had several high end crockpots and not one of them were able to accomplish what the Ninja Cooking System is able to do. It has the ability to cook faster and create a deeper depth of flavor you cannot get with any other crockpot!

Melt In Your Mouth Pot Roast
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 4-6 lb Beef Chuck Roast
  • 1 small sweet onion (or half of a large onion)
  • Salt and Pepper
  • ½ cup flour
  • 1 tbsp garlic powder
  • 4-6 cloves garlic
  • 1 tbsp Worcestershire Sauce
  • 1 can Cream of Mushroom (or Cream of Chicken)
  • 1 tbsp Olive Oil (or coconut oil
  • Optional: 2 cups carrots, 2 cups potatoes
Instructions
  1. Place flour, garlic powder and salt and pepper in a bowl. Mix. Coat the meat on all sides with flour mixture.
  2. Turn on your Ninja 3-in-1 Cooking System to stove top on high. Heat olive oil (or coconut oil) and place meat in pan to brown. Sear on all sides for about 3-5 minutes each (until there is a brown crust on the meat).
  3. Now turn the Ninja to Slow Cook on high for 4 hours (or on low for 8 hours).
  4. Roughly chop the onion and garlic and place on top and beside roast. Pour the can of Cream of Mushroom over the top of the roast. This will allow the roast to both absorb more flavor as well as create a gravy all at the same time. Add Worcestershire and season with salt and pepper once more.
  5. about 1 hour before the roast is scheduled to be done cooking add carrots and potatoes. Season with salt and pepper.
  6. Serve and enjoy

pot roast 1 ps label

Cream of Broccoli and Cauliflower Soup Recipe

broccoli soup update

I love soups. All soups. I seriously go soup crazy in the fall and winter…and in the summer I usually find “cold” day to make some soup because I miss it! Here is one of my families favorite soups I make…Cream of Broccoli and Cauliflower soup.

Ingredients:

  • 3 tbs butter
  • 1 medium sized onion, finely chopped
  • 2 cloves garlic, finely diced
  • 2 cans chicken broth (I use my homemade chicken stock)
  • 3-4 cups of broccoli
  • 2 cups cauliflower
  • 1 cup of grated cheese
  • 2 tbsp flour
  • 2 cups of 2% milk or half & half (I often times substitute with coconut milk it makes a great soup and it’s WAY less fattening)
  • Salt, pepper (I use Johnny’s Seasoning for my salt and add a little garlic powder)

Directions:

  1. Cut broccoli and cauliflower into florets and boil in chicken stock until al dente (soft but still firm), about 15 minutes. (You may
  2. In a large saucepan, heat butter over a medium heat. Add onion and cook until soft and golden. Add flour to butter and onion mixture make a rue. Once the rue is thick add milk/cream slowly to mixture slowly, whisking while mixture together.
  3. Using an electric blender, blend half of the broccoli/cauliflower mixture until smooth. Pour mixture into the cream mixture, along with the remainder of the whole floret mixture. (You may need to add a little more chicken stock at this time if you want a larger batch of soup)
  4. Turn soup down to a low simmer for about 15 minutes. Maker sure to stir every few minutes to make sure the cream does not burn to the bottom of the pan. Make sure to taste and season to taste.
  5. Top with cheese and sour cream. Enjoy :)

Homemade Lice Prevention Spray

lice prevention label

It’s back to school time, which means it’s lice breakout time. That’s right – with the beginning of school often comes a lice season. I have four beautiful children. Two are girls with VERY long hair. We have dealt with lice outbreaks spreading like wildfire though out their schools EVERY YEAR and since my daughters have long hair we used to have at least one breakout each year.

Thank goodness I have discovered an amazing remedy that will help reduce the chance of lice in our home. Even better it is super easy to make, 100% natural and smells fabulous.

Simply combine all ingredients in a spray bottle and apply daily. I also have discovered that keeping my girl’s hair in buns while lice is going around also helps reduce the chance of them getting it as well.

Ingredients

***The most important ingredients are the water and Tea Tree essential oil…so if you are on a budget I recommend at least picking up some Tea Tree oil and adding it to a spray bottle with water, detangler or even conditioner! The Tea Tree oil is the repellent and will keep the lice from wanting to jump or lay nits.

Homemade Cheesy Chicken Enchilada Recipe

chicken enchilada

I love cooking homemade casseroles and “homey” food for my family! I recently indulged in an amazing enchilada at a little hole in the wall Mexican Restaurant and decided I would put myself to the challenge  to recreating one just as good or better. Now let me tell you this recipe may not be perfect – but dang it turned out A-M-A-Z-I-N-G!!!  I know this picture does not do it justice, however my family seriously devoured it before I could take a more appealing picture. :)

Homemade Cheesy Chicken Enchilada
Author: 
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
The easiest, cheesiest and tastiest chicken enchilada's you will ever taste!
Ingredients
  • 2 lb chicken breasts
  • ½ cup onion, diced
  • 2 cloves garlic, minced
  • ¼ cup colored peppers, diced
  • 3 tbsp taco seasoning
  • 1 lime (or 2 tbsp lime juice)
  • 12 corn tortillas (or 6 flour tortillas)
  • 1 can enchilada sauce
  • 2½ cups cheddar cheese, shredded
  • 1 lb mozzarella cheese (or 3 string cheese sticks)
  • ½ cup sour cream (optional)
Instructions
  1. Saute onions and peppers in olive oil. Once vegetables are about half way cooked add chicken breasts and saute until chicken is fully cooked.
  2. Add taco seasoning and the juice of 1 lime to chicken and vegetable mix. Cook for about 3 more minutes, until flavors are all merged.
  3. In a sauce pan add pre-made enchilada sauce and sour cream. Cook to a light simmer and set to the side.
  4. In a casserole dish place 1 tortilla at a time (if using corn tortillas use two in order to make the enchilada long enough) begin build your enchilada's one at a time. First the tortilla, fill with a long strip of mozzarella cheese (or half of a string cheese), drizzle a pinch of cheddar cheese (a little less than ¼ cup in each), and add a couple spoonfuls of chicken mixture. Roll enchilada and close face down.
  5. Repeat this step 6 times. Until all 6 enchilada's are filled and rolled closed.
  6. Add enchilada sauce evenly over all 6 enchilada's and top with remaining cheddar and mozzarella cheese.
  7. Cook at 350 degrees in the oven for 25 minutes. Or until all the cheese is melted and beginning to brown.

 

100% Natural Luscious Locks and Healthy Hair Serum Recipe

luscious locks

Give your hair this nourishing blend to support those luscious locks. Your hair is one of the most delicate parts on your body. Protect it and give it the shine it deserves with this amazing 100% natural – homemade hair care serum.

My favorite part, while I am giving my hair the nutrients it needs to stay healthy, I am avoiding harmful chemicals.  This recipe is the perfect remedy to dull, dry and/or frizzy hair. A few spritz of this 100% Natural Hair Care Serum and your hair will be ready to model in no time!

Find all of these fabulous ingredients HERE on Amazon! I was able to make this amazing serum without toxic or harmful chemicals for just $1.22. Whereas if I were to purchase this John Frieda Frizz-Ease Serum it would cost me $9.99 and would not be nearly as healthy for my hair or body!

Luscious Locks and Healthy Hair Serum
Author: 
Prep time: 
Total time: 
 
The perfect remedy to dull, dry and/or frizzy hair. A few spritz of the 100% natural Hair Care Serum and your hair will be ready to model in no time!
Ingredients
  • ½ cup (100 ml) Sweet Almond Oil
  • 8 drops Lavender Oil
  • 6 drops Rosemary Oil
  • 4 drops Jasmine Oil
  • 2 drops Tea Tree Oil
Instructions
  1. Mix all ingredients together in an easy to use spray bottle. Use daily (or every other day) in your hair. Watch as your hair develops a new healthier, shinier more vibrant look!

Do you have any favorite all natural recipes for your hair, face, skin or other uses? 

Pumpkin Spice Latte Copycat Recipe

pumpkin spice

I love a specialty coffee’s! Even more I love DIY at home specialty coffee’s – you know the kind that you can get at Starbucks or other coffee shops but cost as much a buying a full meal just for a cup of joe?!?! I have played quite a bit with the oh so famous Starbucks Pumpkin Spice Latte recipe and feel I have finally perfected it!

mr coffee vanilla

Pumpkin Spice Latte (Starbucks Copycat)

Ingredients:

  • 6 Tablespoons ground espresso or coffee
  • 8 oz of milk (I use almond milk or skim milk)
  • 1.5 Tablespoons of brown sugar
  • ½ to 1 Tablespoon of pumpkin puree
  • ½ teaspoon of pumpkin pie spice
  • ½ teaspoon of vanilla
  • Top with whipped cream – optional
  • Cinnamon to garnish

What did you think? Did you make any changes to the recipe? Please share :)