Pineapple Chicken Skewers

You may have read my posts on Are You Ready For A Challenge? or What Does It Mean To Eat Clean? My husband and I are now working out together everyday and are doing our best to eat healthy. I was so excited when I heard about the new Fixate Cookbook by Autumn Calabrese. Autumn is a celebrity fitness trainer; a busy mom and I just love her 21 Day Fix fitness program. I love the cookbook. It has over 101 mouthwatering recipes for breakfast, lunch and dinner. The first recipe I made was Pineapple Chicken Skewers. They were delicious! Here are the ingredients: 1 pound of chicken breast cut into 16 one inch pieces ¼ cup reduced sodium tamari soy sauce 2 tsp sesame oil 2 tsp fresh grated ginger 1 (8oz can) pineapple chunks, drained 1 medium red pepper, cut into 16 one inch chunks ½ large red onion cut into 16 one inch chunks. Place the chicken in a bowl and add the soy sauce, oil and ginger. Mix well and refrigerate for at least 30 minutes to marinate. Preheat your grill. While the grill is heating place a piece of chicken, pineapple, pepper and onion onto Read More […]


    Welcome to Our Simple Homestead Blog Hop #10! Enjoying a very hot week here in Vermont! Usually we don’t get a lot of hot weather but it’s been in the 90s tis week! To hot to garden unless I get outside first thing! The flowers don’t seem to mind the heat! We’re making progress on the woodpile. Everything that was chunked has now been split. Next on the list, start stacking and then back to cutting. I do help with the stacking! I hope you join us this week for Our Simple Homestead Blog Hop! Thank you for sharing your homesteading, homemaking, and homeschooling posts with us each week! It’s so much fun to read your hints, tips, and happenings! Each week I will feature our most visited post from the week before, which also linked back to the hop, and my weekly favorite. I hope you have fun exploring all the great ideas everyone has shared with us! We would love to have you follow us on Facebook, Pinterest, Twitter, Etsy, Google+, Instagram or by email!  Our Simple Homestead Blog Hop Hosts are: Tracy @ Our Simple Life Sandra @ Clearwater Farm, Kathi @ Oak Hill Homestead, and Me! (Nancy @ Nancy On The Home Read More […]

Cleaned tools

Recently I read an article about cleaning your tools with tea. Apparently you can soak rusty tools in a bucket of cooled black tea and then wipe them clean with a cloth. It was too intriguing not to try! First I made a large batch of black tea. I made enough to fill a bucket. I made probably about a gallon. After the tea was cool I found my worst looking rusty garden tools and left them to soak in the tea. The article didn’t say how long to let the tools soak but I decided to leave them in the tea for several hours. Did it work?? I have to say my tools came out very clean! I wiped them all down and while I was at it I spray painted the wooden handles with a bright blue paint! That way they will be easy to spot when I lay them down! Ideally your garden tools should be cleaned regularly. After each use would be great, but who remembers to do that? At the very least they should be cleaned before putting them away for the winter. Clean tools work more effectively, are easier to keep clean, and they last longer. Linked Read More […]

DIY Baby Carrots

If pre-sliced mushrooms make it possible for you to cook up a batch of homemade mushroom soup then they are a thrifty buy. But when you have a free half hour or so, try to get in the habit of making your own convenience items. All you need is a sharp knife (or a food processor) and some storage bags or containers. Here are a few ideas to get you started. Baby Carrots. Homemade baby carrots are not going to look like the cute little shapes you et at the store but you can make a small carrot stick that will taste exactly the same way and have the same snack-ability factor. Peel the carrots and trim away the ends. Cut the carrots in half lengthwise and cut the pieces into sticks. Store the pieces in a Ziplock plastic bag in the vegetable bin for up to a week. Celery Sticks. Rinse and dry the celery ribs. Cut them in half or thirds lengthwise. Cut into “sticks” of any length you prefer. Store the pieces in a Ziploc plastic bag in the vegetable bin for up to a week. Sliced Mushrooms. Cut away any tough stems. If the mushrooms are Read More […]

Family dinners encourage conversation.

You make a good income and you’re not really concerned about money so why be thrifty? First lets go back to the meaning of thrifty. Though the word calls to mind the frugal use of resources and careful spending, its first definition in the Oxford English Dictionary implies a healthy dose of the good life: “The fact or condition of thriving or prospering; prosperity, success, good luck.” The noun thrifty originated from the verb thrive. Thrive has meant “to grow or to flourish, with a clear sense of prosperity.” Thriving – which suggests hearty and healthy living is a challenge and a skill. The noun thrift takes its positive implications from these origins, but in recent times it has come to refer more to “economical management, economy; sparing use or careful expenditure of means.” In other words the practice of thrifty isn’t solely about saving money; it’s also about living well. Cutting back on your impulse spending will help you control your budget. But it will also help you take more pleasure in a much-needed vacation. Cooking thriftily will lower your shopping bills. And it may give you more time with your family and possibly even improve your health.When you Read More […]

pilaf, chicken

I am always looking for healthy recipes that we can incorporate into our meal plan. This recipe was adapted from a Weight Watchers recipe I found years ago. We’ve bene enjoying it ever since. It is even good as leftovers the next day! Ingredients: ¼ cup sweet chili sauce 2 tsp grated lime zest 1 tsp lime juice 2 tsp olive oil 2 scallions, thinly sliced 1 garlic clove, minced ½ tsp ground cumin 2 cups chicken stock 1 cup quinoa, rinsed 2 Tbsp dried currants 1 lb boneless chicken breasts, thinly sliced ½ tsp salt To make the glaze combine the chili sauce, lime zest and line juice in a small bowl. To make the pilaf, heat oil in a medium saucepan over medium high heat. Add the scallions, garlic and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Add stock, quinoa and currants; bring to a boil. Reduce heat and simmer covered, until quinoa is tender and liquid is absorbed, about 20 minutes. Remove from heat and keep warm. Meanwhile, sprinkle chicken with salt. Spray a large nonstick skillet with nonstick spay and set over medium high heat. Add chicken and cook, turning frequently and basting with Read More […]

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