Diet Changes

First and foremost I want to make it PERFECTLY clear, I am NOT a doctor, or health care provider at all! I AM however, a mother of 9, 

grandmother of 9 and wife to only 1 husband ever in my life. So please if you have ANY health problems talk to your doctor BEFORE you

make ANY diet changes. I would NEVER want to advise you on health matters. I am sharing what works for me and my family. The 

things I am sharing below are NOT intended for you to diagnose  or treat any health conditions. These are just some changes we have 

made that has been good for us and I wanted to share them with you.

Because both my husband and I want to be healthier we have decided to make a few changes in our diets along with some exercise.

Neither of us believe in following a set diet because that only sets you up for failure. You know like counting calories, no sugar, no fat,

those kind of things.

What we do believe in is eating better. We don't count calories, or deprive ourselves. The thing we do is change the kind of salt, sugar, 

oil, grains, and we eat more vegetables.

My husband read a study saying that you can eat as much as you like just make sure your plate is 1/2 full of vegetables (and don't just 

look at them but actually eat them).

Ten years ago I found out I was border line diabetic, so I made some changes right then. To replace refined sugar we use unrefined 

organic sugar, evaporated cane juice,honey,brown rice syrup, and molasses.  At that time I was a pretty heavy salt user. So once I got a 

grip on the sugar change, I changed the salt we use. 

Man you wouldn't believe how much weight I lost. No joke the weight came pouring off of me. All I did was instead of regular table salt I

use Sea Salt and tasted my food before adding any salt to it.

While using any salt can cause you to retain water Sea Salt doesn't do it as badly. My family hasn't minded the changes at all. 

For myself, I am very careful about the salt and sugar I use.  The rest of my family not as much but at least at 

home I know what they are eating.

Because there are some digestion problems we have decided to eat more whole grains and less refined flours. Notice I said less not NO

refined flours. I still cook with my  sourdough starter using unbleached all purpose flour. Why? Because fermented foods are good for 

your digestion. I even know people personally that can't have gluten in their diets but sourdough even though it's made with all purpose

flour is just fine for them because it is fermented.

These are the kind of changes we have made and it works for us.

I hope you find this information helpful.

Pork Enchiladas

For years I have made enchiladas the same way every time and my family always Loved them.

Now, all of the sudden my husband asked me to make some changes. No big ones. He just wanted the meat chopped instead of 

pulled, red enchilada sauce instead of green, and a little less rice. So since I like to cook to please my husband first and foremost, I made

those changes. Now even my son that stopped eating them because he was tired of them tried the new recipe and likes them better 

than previously.

So here is the new version of Pork Enchiladas.

Pork Enchiladas:

6 cups of cooked and diced Pork

8 oz. Cream Cheese

4 cups grated Monterey Jack Cheese (Use 3 cups in the meat mix and reserve 1 cup for on top)

4 cups grated Mozzarella Cheese (Use 3 cups in the meat mix and reserve 1 cup for on top)

1/2 to 1 cup chopped Green Onions

2 cups cooked (hot) Calrose Rice (I use 1/2 white and 1/2 brown)

Mix all of the above together in a large mixing bowl.

Preheat your frying pan to medium high heat.

Put 2 Tbsp. Canola Oil in frying pan.

cook corn tortillas until flimsy, abot 30 seconds on each side.

Remove tortillas from pan and drain on a paper towel lined cookie sheet to drain off excess oil.

Once the tortillas are done lay them out one at a time on a flat working surface.

Put 1/3 cup of meat mix in the center of tortilla, elongated so it's hot dog shape.

Then squirt a thin line of Sriracha Sauce in each one.

Roll up enchilada and put seam side down in a baking dish.

Drizzel Enchilada Sauce over the top.

Sprinkle remaining cheeses on top.

Bake at 350 F for 45 minutes, until edges are lightly browned, cheese is melted and a little bubbly.

I hope you enjoy them.



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When you buy your knives you want to get high carbon steel or high carbon stainless steel.

The high carbon steel will end up looking splotchy but they sharpen GREAT and hold their edge the best.

If you're a stickler about having stainless steel, get high carbon stainless. They'll stay pretty looking for you and sharpen easily.

Stainless steel knives that are not high carbon you might as well throw away when the edge gets bad. They are next to impossible to sharpen, and you have to sharpen them often.

Ideally you don't want to sharpen your knives very often because you remove steel every time you do.

What you do want to do is run it on a GOOD steel. It won't remove the steel like when you sharpen it but it will straighten the edges.

You'll be surprised how wonderfully this works.

Every time you go to use your knives you should VERY carefully check the edge with your fingers, you DON'T want to get cut.

To do this hold, the steel at about 22 degrees to the blade. Starting at the tip run the knife down the front and then down the back. 

This way you get both sides of the knife. Do this 3 or 4 times, then you're done.

If I'm doing ALOT of cutting or chopping sometimes I'll have to stop and clean the knife and run it on the steel again then I get back to work.

In taking care of your knives one IMPORTANT thing to remember is to be careful of the surfaces you use them on.

For instance you don't want to cut on a tile, granite, or marble countertop, by doing so you not only make your knives dull but you can actually ruin (flatten or bend) the edge of your knives. 

A wood or plastic cutting board is the better choice over tile or granite.

We all know that good knives can be very costly so it's to our advantage to take care of them


Those of you that are afraid of sharp knives shouldn't be. Yes, they are sharp and as with anything that's sharp you need to be careful 

but the fact is more people get cut with dull knives than with sharp ones. Why? Because they have to use more pressure to make the

cuts and end up cutting themselves because the food moves from the pressure and instead they get their hand or fingers, and get cut 

sometimes very severely. With a sharp knife you don't use much pressure and have a lot less accidents and stitches.

Kitchen Helps


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Parchment paper is a BIG one. It saves you on clean up.

Baking several batches of cookies for a bake sale? Parchment paper is a MUST!

Take 2 cookie sheets and line them with parchment paper. Cook them. Remove them from the oven and slide them with the parchment

paper onto the counter to let them cool. Line the same cookie sheets with parchment paper again and repeat. Except this time when you

go to put more onto bake the first batch will be cool so you can put them onto a plate and re-use the parchment paper from them to 

cook this batch. 

The beauty of parchment paper is:

1) You don't need to oil the cookie sheet if you're cooking something sticky- saving time, money, and calories!

2) It's re-usable until it literally gets all brown and crumbly

3) (my favorite) You don't need to wash the cookie sheets or pans-just throw away the parchment paper and put the    cookie sheet or pan away.

4) It is relatively inexpensive- get it at restaurant supply for about $36 for 1,000 double sheets-translates to 2,000 cookies sheet size pans.

Staying Healthy During Flu & Cold Season


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I'm NO Doctor but I am an experienced mother of 9 children and I have come to the conclusion that if you stay dry, and warm, and wear shoes on your feet you stay much healthier.

If you do go out and get wet come in and dry off.

If you're chilled get warmed up (stand in front of a fire, drink something hot, take a hot bath).

Cough medicine anyone?

Sucking on cough / throat drops, hard candy works well but if you run out in the middle of the night and need something then you can 

take a soup spoon of sugar and add a few drops of lemon juice to it and melt it over the stove, it helps to soothe the throat and settle the cough for a while anyway.

To keep those germs that will make you sick at bay, use this easy and inexpensive disinfectant for your home and kitchen:



1 oz. of ammonia to 15 oz. water in a spray bottle will disinfect your hard surfaces and is very inexpensive.

Working with Dough


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Rolling out dough
When making pastry, pie, or pizza dough use a cold surface to roll it out on. Granite, marble,or  ceramic surfaces are great to roll dough on.

They are always cooler to the touch than wood for instance. By rolling out on a cool surface your dough will be flakier. 

I ALWAYS use parchment paper under my dough on whatever surface I roll out on, it sure makes clean up A LOT easier.

Picnic Baskets


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Picnic Baskets

We love going on picnics. Everyone gets to play and have fun or just relax. It's also a great way to bond with your kids and make memories that last a life time. I love them. We like to be ready to go on the spur of the moment.

Here's what we have ready to go at all times.

In a crate with flip lids (you could use any storage bin):

1 single burner stove (screws on top of a propane bottle- use a chubby bottle, they are more secure)

1 can of propane

1 box of matches

1 tea kettle

1 coffee pot

6 coffee filters

1 small container of evaporated cane juice

1 box of instant cocoa

1 bread knife

1 serving spoon

1 pkg. of paper cups

1 pkg. of plastic flatware

1 pkg. of napkins

1 pkg. of paper plates

6 pk. of bottled water

1 sm. jar of pepperoncini's

1 sleeve of crackers

1 bag of chips or snack mix

1 can of nuts

1 pkg. of cookies

1 bottle of sunscreen

1 can of bug repellant

1 pkg. of wipes

1 bottle of hand sanitizer

1 cribbage board

1 deck of cards

1 note book

1 pen

1 Frisbee

1 container for catching snakes and lizards or other critter

Then in a small ice chest we put in our cold food and ground coffee beans.

We bring a jug of iced tea and a jug of water (for making coffee and cocoa). It may also come in handy for the car’s radiator- you never know!

A Few Tidbits


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Macaroni and Cheese

To keep things interesting when you make macaroni and cheese it's nice to sometimes make little changes. 

Something as simple as changing the type of cheese you use or adding a little bit of chili paste (to taste) or other seasoning, can really make a difference and keep them wanting more.

Give it a try sometime and see what your family thinks about it. You may be surprised. They may even make a suggestion for next time.


Pineapple Upside-down Cake

When making upside down cake don't be stuck in a rut with only using pineapple, try apricots or peaches or some other favorite fruit or fruit spread.


Trying Something New

Whenever trying something new keep notes!

That way you can look back and make changes as necessary.

Stretching Your Food Dollars


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Need to stretch the food dollars? Here's a tidbit for you…

How to serve 6 people four meals for $14 using 1 chicken:

1. Cook Chicken (I use big chickens) on the barbecue and serve it with a cool green salad. (Cost about $6) 

2. The next day take the drippings and the carcasses from the chickens and make Chicken Stock. (Cost about $1) Use the chicken stock and make Ranch Beans for dinner and serve it with Corn Bread and Salad. (Cost about $4)

3. Take the leftover chicken meat and cut it up into bite size pieces. throw on a couple of potatoes to bake or peel and cut them into bite size pieces, put them in a pot of water and boil 'til tender and drain the water off, and use them to make Chicken Pot Pie.(Cost about $3)


4. Use leftover beans and any leftover chicken to make Tamale pie.

There you have 4 meals from 1 Chicken total cost of about $14. How's that for stretching your food dollars?!