Archive for January 2013
Sure our moms may have taught us how many ounces are in a cup, but if you’re like us you’ve had that moment in the kitchen or grocery when you’re trying to do the math in your head and it’s just not happening! We put together a quick measuring chart that you can download and print here and put on your fridge or cut out and carry with you to the grocery store. We like simple and hey you don’t have to know all the answers!
Hey y’all! I had a lot of questions earlier this week about what I am doing to get in shape, so here it goes! I am not a hardcore dieter or workout fanatic, but I like to go at a steady pace and still enjoy myself with food and fun!
What’s easier than slow cooking? Slow cooking with a liner! Yes, really there are liners made by Reynolds that can fit into 3 and 6.5 quart slow cookers to make clean up a breeze. We started using these when making desserts and traditional casseroles, but they work for any recipe; and well, they really take the work out of cooking. Your crock may miss it’s spa day soaking in the sink, but you won’t miss all that scrubbing and scratching!
You may already use these liners, you ol’ pro, and know how easy they make clean up, but if you haven’t get out there and get ‘em (p.s. there’s a printable coupon on their website) They’re the best thing since … crockin’ of course!
Oh and p.s. watch our segment on Fox Good Day in Atlanta where we used liners to make simple sides and introduced the host to our love of the liner!
It doesn’t get any easier or tastier than this! When you’re looking to feed your family on the fly or need an idea for a easy group gathering try this simple recipe and you’re set to go! We also have many more meatball recipes HERE that you can make into sub sandwiches.
1 (32-ounce) bag fully cooked, frozen Italian meatballs
1 jar spaghetti sauce (sometimes add in a little more sauce or some tomato sauce if necessary)
8 Sub rolls
1 package sliced provolone and Swiss
Cook on low for 4-6 hours or high for 3 hours.