Archive for May, 2016


Don’t throw away those prescription bottles, lots of uses for them, home, garden, RV travel, Vacation…..so handy and fun to decorate outside if you like

#1. Organize your spice rack.

#2. The bottles even make adorable tiny gift boxes!

#3. Make your own makeup brush holder.

#4. To keep your desk neat and tidy!

#5. Never deal with knotted ear buds again.

#6. Store the seeds for all your gardening projects.

#7. Keep those matches dry.

#8. Hide a stash of hair pins!

#9. Use them as travel-size containers for when you fly.

#10. Store change for laundry day.

#11. Make a small sewing kit.

#12. They’re designed to hold moisture, so use cotton balls to dab a bit of your favorite perfume and store it in the container for later!

#13. Store cotton swabs on the go.

#14. Safely hide a spare key.

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from Diabetic Weekly

Ginger-Chicken Noodle Soup

 

  • Makes: 6 servings
  • Carb Grams Per Serving: 13

Ingredients

  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • 2 medium carrots, coarsely shredded
  • 2 tablespoons dry sherry (optional)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 3 14 – ounce can chicken broth
  • 1 cup water
  • 2 ounces dried rice vermicelli noodles or medium noodles
  • 1 6 – ounce package frozen pea pods, thawed and halved diagonally
  • Soy sauce

Directions

  1. In a 3-1/2- to 6-quart crockery cooker, combine chicken, carrots, sherry (if desired), the 1 tablespoon soy sauce, the vinegar, ginger, and pepper. Stir in chicken broth and the water. Cover and cook on high-heat setting for 2 to 3 hours.
  2. Stir in noodles and pea pods. Cover and cook for 5 to 8 minutes more or until noodles are tender. Serve with additional soy sauce. Makes 6 servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 174 cal., 3 g total fat (1 g sat. fat), 44 mg chol., 1050 mg sodium, 13 g carb. (1 g fiber), 21 g pro.

INGREDIENTS

  1. 19-inch refrigerated piecrust
  2. tablespoons olive oil
  3. medium sweet onions, chopped
  4. 1/4 cup  chopped  jalapeno (fresh not canned)
  5. 1/2 cup chopped bell pepper
  6. Kosher salt and black pepper
  7. cup fresh kale , chopped very fine ( or  1/4 cup dehydrated kale)
  8. 4 cups mixed greens, chopped fine
  9. large eggs
  10. 3/4 cup half and half
  11. 1/4 teaspoon tumeric
  12. 8 ounces  finely grated swiss cheese

DIRECTIONS

  1. Heat oven to 375° F. Fit the crust into a 9-inch pie plate. Place on a baking sheet.
  2. Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions, chopped peppers and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the chopped kale
  3. In a large bowl, whisk together the eggs, half-and-half, tumeric, and ¼ teaspoon salt. Stir in the onion, peppers and kale mixture and the Swiss chese.
  4. Pour the egg mixture into the crust. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let sit for 5 minutes. Drizzle the greens with the remaining tablespoon of oil and sprinkle with ¼ teaspoon each salt and pepper. Serve with the quiche.
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