Safe Household Products

As an Independent Distributor for Shaklee, I'm proud to represent a company
that is GREEN and has awesome science to back our nutritional line of products.

One of my all time favorite products is our Basic H2 cleaner. (See picture - Click to enlarge)

Honey Mustard Meatloaf

1 1/2 pounds lean ground beef or combination of beef and turkey
1/3 cup dry bread crumbs, plain or seasoned
2 eggs 1/2 cup chopped onion
1 teaspoon chopped dried leaf basil, or less if bread crumbs are seasoned
1/2 teaspoon seasoned or plain salt
1/4 teaspoon pepper
3 tablespoons Dijon style mustard
3 tablespoons honey
2 tablespoons finely chopped green onion

Preheat oven to 350°. Combine ground beef, bread crumbs, onions, basil, salt, and pepper. Stir in eggs, mixing gently but thoroughly. Shape into loaf. Place loaf in baking pan. Combine honey and mustard, brush half of the mixture on loaf.

Bake at 350° for 30 minutes. Brush with remaining honey and mustard mixture. Bake for 30 to 45 minutes longer. Remove from oven and sprinkle chopped green onion. Serves 6 to 8.

CHOCOLATE APPLE CRISP

Here's a new twist on an old favorite! Yumm.....

3 Apples, unpeeled if desired, chopped
1 1/2 cup flour
1 1/2 cup of uncooked Quick oats
1 cup of brown sugar
1 cup Pecans or walnuts, chopped
3/4 cup Butter
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 packet semi-sweet chocolate mini morsels, divided (12 oz)

Preheat the oven to 375 degrees F. In large bowl, combine flour, brown sugar, baking soda and salt. With 2 knives or pastry blender, cut in butter until mixture resembles fine crumbs. Stir in oats; press half of oat mixture into greased 13x9" baking pan. To remaining oat mixture, add Nestle Toll House semi-sweet chocolate mini morsels, apples and pecans; stir to combine. Sprinkle over base. Bake at least 35 minutes until lightly browned. Cool slightly; cut into squares.

Minestrone Soup

10 cups cooked red beans
1 tsp. salt
1 clove garlic, pressed
1/4 cup chopped parsley
1 zucchini, sliced
2 stalks celery, chopped
3 tablespoons butter
2 bay leaves
1/2 cup uncooked elbow macaroni
1 tsp. basil
1/4 tsp. pepper
1 tablespoon oil
1 carrot, diced
5 leaves spinach or chard, chopped
8 oz. tomato sauce or stewed tomatoes

Crush 7 cups of beans and leave the remaining beans whole. Combine all remaining ingredients except macaroni and basil. Bring to a boil. Turn down heat and simmer for 45 minutes. Add basil and macaroni and cook an additional 15 minutes. Serve with a sprinkling of grated Parmesan cheese.

Apple Crisp

4 cup of Sliced Apples
1/3 cup All-purpose flour
1/2 cup brown sugar
1 cup oatmeal
1 teaspoon cinnamon
1 Tablespoon lemon juice
1/4 cup butter or melted margarine

Put Sliced Apples in a baking pan and sprinkle with lemon juice. Combine all dry ingredients with butter or melted margarine and mix with a fork until crumbly. Sprinkle all this over apples and bake at 350 degrees for at least 30 minutes.

Serve warm with vanilla ice cream or whipped cream.

Beef Noodle Soup

It is soup season! I'll be posting several soup recipe's and fall menu's.

1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups Frozen egg noodles

In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.

Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 - 60 minutes.