Big Boss Oil-Less 16qt Fryer Only $69.99! (Reg $166.00)
If you’re trying to eat healthy and get in shape, an oil-less fryer could come in pretty handy when you have a craving for fried foods!
Staples has this Big Boss 16-quart oil-less fryer marked down to only $69.99 right now from $166.00!
- Big Boss oil-less fryer cooks foods without adding fat or oil
- Two trays allow simultaneous cooking of different foods
- 1300-watt fryer uses less energy than other cooking methods
- Red fryer adds a pop of color to your kitchen
- Measures 16″ H x 13.5″ W x 12.5″ D
- Cooks foods from frozen to save time on thawing
Free shipping or free store pickup. Deal expires today!
The Whole30: The 30-Day Guide to Total Health and Food Freedom $17.64
The Whole30: The 30-Day Guide to Total Health and Food Freedom
$17.64
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Cheap And Delicious Seasoning You’ll Love
If you spend any time in the kitchen at all, you probably use a lot of seasoning. And you also probably know how expensive and overwhelming seasonings can become. Most people don’t even know what kind of seasoning to get for what kinds of dishes. That’s where we come in. Not only are we going to tell you what some of are favorite seasonings are but we’re also going to tell you what to put them on. Best of all, these seasonings are highly affordable and you can fill your shelf with all 4 seasonings for under $15. Ready to start?
Lemon Pepper
The first seasoning on our list is lemon pepper. It’s very affordable and works great on a wide variety of meals. However, if you’ve never used lemon pepper then we recommend that you try it out first on a chicken based meal. It could be lemon pepper wings, chicken breasts, or even use it to season some grilled chicken. Regardless, you’ll find that lemon pepper is absolutely delicious on chicken based meals as well as a few other meal types.
Oregano
The next seasoning on our list is oregano. It’s delicious in spaghetti, on thin crust pizza, and even on a turnover. Anything that would be considered Italian food is great to put oregano on as well as some soups. Feel free to play around with this one and make a big pot of home made tomato soup. Then, throw in some oregano and wait to see what you think.
Salt And Pepper
Most people don’t think of these as seasonings but they are. You just probably already always have some in your house so you won’t need to go out and buy it. The things that you can do with salt and pepper in the kitchen are amazing. Throw some salt on your steak and watch how much it spruces it up. Sprinkle some pepper over your biscuits and gravy. The possibilities are endless with these two and if you don’t have some, get some today!
Cinnamon
Finally, we have one last seasoning for you. Yes, cinnamon! It’s absolutely delicious on pastries, desserts, and even ice cream. If you want to use it something for dinner, try adding a little bit of cinnamon to your BBQ or to your hot dog chili at the next cookout. Be creative with it and you’ll find that this is one seasoning you wished you had messed with a lot sooner. We have never really used cinnamon much and once we started, we loved it!
So, these should be some good (but affordable) seasonings to get you started. Once you get tired of these, add 4 more seasonings to your arsenal. Every seasoning on the planet has at least one good use but it may take some time to discover it. We promise that this will be fun, rewarding, and you’ll soon become a seasoning hound. Now, what are you waiting for? Get out there and try these seasonings today. It’ll most definitely be well worth your time.
Healthy Slow Cooker Cookbook: 200 Low-Fuss, Good-for-You Recipes – Just $9.62!
American Heart Association Healthy Slow Cooker Cookbook: 200 Low-Fuss, Good-for-You Recipes
List Price: $16.99
Save: $7.37 (43%)
$9.62
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Recipe : Healthy Pumpkin Oatmeal Muffins
As a mom, I’m constantly trying to sneak in those extra healthy foods we should be eating into my kids diets. If there is a way to eliminate white sugar from their meals and slide in an extra vegetable or two, I’m your Guinea pig. (and my kiddos are too)
As I try to improve our diet and shake out the white sugar, white flour, preservatives, dyes and anything else we shouldn’t be eating, I always end up turning to the internet to find more information.
There are plenty of clean eating options, great blogs with recipes and an endless source of opinions. If you search the internet you will find some clean eaters are more extreme than others. I would call myself “a middle of the road clean eater.” I want it to be healthy and I want it to taste good. Lucky for us most natural foods do taste good.
This recipe for Pumpkin Oatmeal Muffins received a thumbs up from my entire clan. I made it with homemade pumpkin puree that I preserved last fall. Pie pumpkins grow easily in the garden, so if your interested in giving this a try, plant you pumpkins now and follow my link.
I have to admit Pumpkin Chocolate Chip Bread from Great Harvest Bakery is a favorite in our home. These are a much healthier version in a muffin and were gobbled down by my boys this morning. We did add some chocolate chips to a batch because everyone needs a treat once in a while. Who can pass up chocolate? Not me.
PUMPKIN OATMEAL MUFFINS
Ingredients:
1 cup whole wheat flour
1/2 cup almond flour
1/2 old fashioned oats
1/2 cup chopped walnuts or almonds (optional)
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon natural sea salt
1 cup cooked pumpkin flesh, or winter squash or sweet potato
4 egg whites or 2 whole eggs
1/2 cup natural honey
1/2 cup sour milk (add 1 tsp lemon juice)
1/4 cup ground flax seed
Directions:
1. Preheat oven to 375 degrees F. Line muffin tins with paper muffin liners.
2. Combine all dry ingredients in one bowl. Set aside.
3. Combine all wet ingredients in another bowl.
4. Add dry ingredients to wet ingredients. Mix until just combined.
5. Drop spoonfuls of batter into muffin tin. Fill to top.
6. Bake for 25 minutes until just golden on top. Remove from heat and let cool on wire rack.
Yield: Makes 12
Guilt Free Double Chocolate Muffins
I love baking and my kids love to eat what ever comes out of the oven. So once in a while, when we are trying to be careful about what we eat, I try to sneak in a healthy treat. I will admit this is not always a successful venture. Their taste buds can sense the lack of sugar in a nano second and they quickly spit out the baked sugarless creation and disappear from sight. Leaving me with a countertop of healthy baked goods now declared “no man’s land.” A desolate space no one will touch until all signs of the recent sugar free intruder have disappeared. Once the word has spread, certain sugar free baked goods could sit there for days and no one would be tempted to try one again. I’m pretty sure this is how they protest my efforts to guide us towards a healthier way of eating.
When I found a recipe for a healthier version of a double chocolate muffins with chocolate chips, I was a little leery of how it would be received. To my surprise this double chocolate muffin was quickly gobbled down by the entire clan. My little boys were even calling them cupcakes. They even asked me to make them again! So I thought I pass this recipe along to you.
Ingredients:
1 3/4 c oats
3 egg whites
3/4 cup unsweetened cocoa
1/2 cup unsweetened applesauce
1 tsp. vanilla extract
1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1/4 tsp. salt
1 cup hot water
1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia
1/2 cup semi-sweet chocolate chips (or switch it up with any kind of chip you’d like.)
Preheat the oven to 350 degrees.
Line a muffin pan with foil or paper liners.
In a blender combined all the ingredients until oats are smooth.
Place the mixture in a bowl and gently fold in half of the chocolate chips.
Divide into prepared muffin tins. (batter will be loose)
Place muffins in the oven for 10 mins and then pull them out of the oven.
Top with remaining chocolate chips and place back in the oven for another 10 minutes.
Test with a toothpick and remove when the toothpick comes out clean.
Cookies For Breakfast – Breakfast Cookie Recipe
I wish I had the time to make a hot breakfast for my family every morning. The truth is with our busy schedule the everyday breakfast in our house is more like a bowl of cereal with milk and if they are lucky maybe some fruit. I’ll admit there has even been the occasional morning when I’ve tossed them a granola bar as they are running out the door to catch the school bus. I’m afraid these times are not my finest moments as a mother. We all know breakfast is the most important meal of the day. Some days it seems like we just don’t have time for breakfast much less a nutritious one.
In my quest to find healthy and quick options for breakfast I came across a breakfast cookie recipe. There are a few different things I like about this recipe. The ingredients are simple, most of them I had in the pantry. I comes together quick, in just minutes it was ready to go into the oven. It has no sugar, is filling,the taste resembles banana bread and it uses up the last of the bananas on my counter in something other than banana bread.
As far as being kid friendly my boys all gave it a thumbs up and said this is a recipe they would eat again. They are especially yummy right out of the oven, and still good the next day cold out of the refrigerator. You can wrap them individually and freeze them so they are ready when you need them.
Recipe : Breakfast Cookie
1 1/2 cups regular rolled oats
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup of almond meal (ground almonds /almond flour, I just ground my own almonds in the food processor.)
1/2 cup mixed nuts, finely chopped
1 cup dried fruit (I used 1/2 chopped dried dates, and 1/2 craisins but anything will work)
3 ripe bananas, mashed
1/4 cup canola oil
1 teaspoon vanilla extract
Mix all the dry ingredients together, oats, coconut flakes, salt, cinnamon, allspice, almond meal, nuts, and dried fruit. In another bowl mash the bananas and then add the canola oil and vanilla and mix well. Combine the wet and dry ingredients. Then shape will a cookie scoop or spoon. Mixture will be loose press the tops down slightly. Bake @350 degrees for 20 minutes.