I have been so bad this last week and I have to apologize.....
We have a graduate at our house--- and if any of you have had or currently have a graduate, you know there are so many loose ends to tie up before the notorious walk across the stage to receive the empty folder which will one day soon hold that cherished diploma!!!!   Here it is things like-- cakes, getting grades on the final transcript and also working on an Eagle Scout project. But I wouldn't change it for a second!

Sometimes life is like this--- fast and furious! Other days it is nice and summer slow.....

What I'm loving is the ability to adapt to the pace... tonight I had some pulled chicken in the freezer. I noticed I had pot pie on my calendar for a meal. If it is on the calendar and I did my shopping, then I know I have all the ingredients! Here was the dilemma... I didn't want to heat up my oven.... so of course, I grabbed my Kitchen Fair Magic pan and decided to experiment and see how this pot pie would do by cooking on the stove top..... it was SIMPLE AMAZING!

As you can see, it started with a crust--- well, since I had never cooked a top crust in the magic pan before, I was goign to see what woudl happen.... I didnt like the way the top crust was cooking, so I simply pushed it into the filling and let it cook and puff inside the filling! It was the best pot pie ever and I saved time and money in the process! I did not heat up my house and make my ac work harder, I used about 1/4 of the energy and my time was simple, I set the timer and went outside and played with the kids.... when it rang, it was ready for me to check.... overall, it took 38 minutes to cook and be crispy and fluffy......

Send me a message at mjmarkel@gmail.com or follow me at Kitchen Fair, Mary Jo Markel US Consultant/ Mentor  U58579 on facebook......

I'd love to get to know you and share recipes along with money and time saving ideas!

And, if you'd like to have a magic pan of your own, you could earn it for free..... just let me know!

So I shared with you about planning.  Planning out the meals
you and your family eat. Have you gotten that done?  Take the half an hour and help your sanity and your checkbook. Did you know if you plan out your meals, you can save HUNDREDS of dollars a

year?

But let's be real.  Some days you don't have time or the energy to make dinner.  So in your planning, have a couple of 'go to' meals ready on your calendar. So one of my go to meals is macaroni and cheese with a side salad and green beans on the side. Easy peasy. And I'm not talking about the boxed Mac and cheese garbage.  I'm talking about fresh and creamy amazing yumminess. All done in 25 minutes and easy peasy.

Here's how it goes.

In your 12x12 Kitchen Fair roaster place:
1 box dry pasta noodles
3 c cheddar cheese shredded cheese
4oz cream cheese chunked up and spread out.
4 oz chunked up velveeta spread out
Salt and pepper to taste
3 cups milk

Turn heat to medium low and cover.   Stir every 10 mins. Should be totally cooked at 30 mins.

Serve with a side of green beans and a salad.

Here's how it looks in real life. Fast and easy and healthy for your family..... so what's your "go to" meal????

The month has just gone by hasn't it?

Well, today is the day to get your calendars out and have the planning done for a new month.

How do you do this? It is quite simple.... make a list.... I divide my paper into six sections and then I make columns of the food and recipes we eat in each category.....

After you have that done, simply plug the meals into the calendar and make your monthly or bi weekly shopping list.... you are ready for a stress free healthy cooking month!

Let me share a couple of photos that might help you out in planning the meals.....

This is what I'm going to be making this month--- I usually don't list the sides... they are mostly sides of vegetables and salad.

So please share with us what you do to plan your meals for the month. I am making a lot of the crock pot meals also and placing them in the freezer once a month and then I simply use my Kitchen Fair cookware for the same recipes--- here is what I have learned--- the food in the KF cookware tastes so much better than in a crock pot and it is also ready for the most part in 30 mins..... so yes, same recipe, done in 30....I love that   and the fact I have retained more nutrients and vitamins is a hidden treasure!

Last night I totally passed out and fell asleep! So today you MIGHT get two blog posts....

The recipe for the Pasta and chicken dish is quite simple and easy and is amazingly tasty. I know you guys think I'm crazy when I speak of pans, but let's be real.... I had the top of the line lifetime guarantee from a

leading company--- I am now using KF and I have noticed and discovered so many tings----

* Our food doesn't have the metal taste like the other food did when cooked in the other pans---- I tested it with the family--- it is true! They tasted the metal in the foods that were cooked in the old pan set--- the food tastes so much better and is more nutritious out of the Kitchen Fair set!
* The nutrition of the food is retained and we are ingesting more vitamins and nutrients--- since the food is fresh and whole food when it goes into the pot, the fact that the juices and nutrients are seared in and not overcooked is vital. I am now serving fresh spinach to my kids and they are LOVING it! And, I truly feel it is because the food doesn't become 'mush' and has a fresher flavor and texture
* I am spending less time in the kitchen and more time at the table with the family! This is a HUGE reason why I'm loving these pans! I cherish each moment with the family and this gives me more of those moments....
* I am cooking fat free and I am seeing results! I have lost 125 pounds and now need to loose 75 more--- I have lost 3 pounds this last week by not changing anything except the way I cook---NO OIL!


But, here's today's recipe for you!

Chicken Pasta and sauce

I used 2 pounds boneless skinless chicken thighs, diced
1/2 large onion, diced
1 green pepper, sliced
2 TBS fresh garlic crushed
1 bag of fresh spinach, washed and dried
1/4 c cream
Cheese to your liking (I used Parmesan)
salt and pepper to taste
about 5 cloves of fresh basil, a tablespoon of fresh oregano and 2 Tbs of fresh Italian Parsley
2 packages of prepared portabello mushroom stuffed tortellini (they are dried and are on the shelf)
1 1/2 c chicken stock (I make my own and then remove the fat layer from the top after it is cold)

Place all the fresh ingredients including the pasta in a warmed pan    I keep it at about medium low....for this recipe I used the Expressions 12"Saute pan and lid   add the broth and bring to a boil.... decrease heat to medium low and cover   cook for about 20 mins.... add the cream and stir.... allow to simmer for about 5 mins....add cheese to your taste.  If dish is not thick enough, sprinkle about 1-2 TBS flour and mix well.... allow to rest for about 5 mins   serve with hot crusty bread or a nice green salad on the side!

Enjoy the time with your family and cherish each moment!

WOW!

Today I am going to give you the most amazing Warm German Potato Salad.

I prepared this beauty for our Court of Honor for the Scouts tonight. It is hearty and a salad--- hey, it's for the guys so what can I say?   And it is VERY economical when it comes to feeding a large group.  I have slaved before making German Potato salad... and I can tell you I made it and SWORE I would never make it again.   Well, today I did an dI made in the Magic KF pan and I was totally done in 23 mins beginning to end.... Love it! And it tastes AMAZING!!!

the top picture shows you how easy it is to just sear the bacon and add the potatoes and onions as you go.... the bottom is when all the sauce and parsley is added and it tastes soooooo yummy!   

Here's the recipe for you!!!

Use your 12x12 Roaster cast aluminum Kitchen Fair Pan. It will be the best choice for this recipe.

Place one pound of chopped and diced bacon in the warmed 12x12 roaster   sear as you prepare the rest of the items...

Dice one medium sweet Valdahlia onion and place in with the bacon

Wash and dice 12 medium potatoes   I leave the skin on ...toss in the pan as you go.

Place the lid on the roaster and set the timer for 20 mins.... set the heat on medium to medium low depending on your stove top. 

Mix together 1/4 c vinegar, 3 TBS white sugar and some coarse ground pepper...about 1 teaspoon. 

At the 20 minute mark increase the heat of the pan and add the mixture over the potato mixture and stir it in .... let the juice bubble and cook for about 2 mins.... turn off the heat and cover for 5 minutes.... 

chop coarsely some parsley to taste and for garnish   sprinkle over the top after the 5 minute mark.....

ENJOY!

What an awesome day I had today meeting some new people and some bride-to-be's!!!   Maria and my self went and introduced Kitchen Fair to Florida---well, just a little piece in Florida--- actually those who were at the bridal event in Leesburg! LOL    BUT, people were astounded when they tasted the pineapple upside down cake and I told them it had NEVER been placed in an oven! Yup- stove top cooking ALL THE WAY!

But, today I wanted to offer you guys a new recipe that is healthy and makes you smile....

I found this in a cookbook I pulled out and it is a scrumptious recipe---

 Cheesy Pasta and Sausage SERVES 6-8 

 3 cups halved grape tomatoes, 
divided 1 large onion, 
sliced 1 pound smoked Italian sausage links, precooked
 20-30 basil leaves
 4 garlic cloves, finely diced 
1 pound dry linguine or pad thai noodles (rice)
1 1/2 teaspoons kosher salt 
1 teaspoon fresh ground pepper 
2 1/2 cups water
2 c chicken stock
 1 cup shredded Parmesan cheese

 Reserve (set aside) 1 cup halved tomatoes, 10 basil leaves and cheese. 

get dutch oven hot and sear your sausage.... put the rest of the ingredients in the pot and bring to a boil. Turn heat down to medium low and cover--- cook for about 10 mins until pasta is to your liking. Add cheese and remaining tomatoes and basil   I like to sprinkle some parsley on top and a bit of fresh ground pepper..... enjoy!!!

Pineapple upside down cake

I am SOOOOOO in love with these pans! I just made two amazing pineapple upside down cakes for an event I am attending--- of course I have to show off the magic pans!

And, the round one is gluten free! So you can cook any style of food in these amazing pans!

Here's the deal.... I have to share today as I am just over the top--- Lets look at why you would want to make these cakes in the first place.... just sayin'

1) They are super yummy!
2) they are versatile--- instead of pineapple add some apple or strawberries....how about some cherries this summer with chocolate cake! Use your sense of adventure here folks!
3) Impress your friends and your husbands boss---- who doesnt want to do that! LOL
4) Just for YOU--- enjoy with a friend and some coffee and get to know each other again---- or just have the time to rest with your family....
5) the recipe wont break the bank! 
6) Substitute applesauce for oil and you have a waist and butt friendly cake! Woot Woot   you can have your cake and eat it too!!!

THIS IS THE GOOD LIFE and I truly want to share it with you!