Herbal Ice Cubes

This is another great tip that came across in my email. Thanks Richard!

Herbal Ice Cubes

To preserve fresh herbs freeze them in ice cube trays. Chop leaves of
your favorite herbs, pack into the trays, cover with water, and freeze.
Store cubes in plastic bags in the freezer and pop them into soups this
winter.

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StillTasty: Your Ultimate Shelf Life Guide - Save Money, Eat Better, Help The Environment

StillTasty: Your Ultimate Shelf Life Guide - Save Money, Eat Better, Help The Environment

Here is a great site to help you get a better idea on the shelf life of items. Though I always recommend a thorough examination of anything questionable. (Smell, Texture, Visual Inspection, etc)

Lower-Fat Soup

Lower-Fat Soup

Love the convenience of canned soup, but not the added fat? Here's a way to enjoy canned soups guilt-free! Store cans of soup upside-down in the fridge. The fat in the soup will congeal and remain in the can, leaving you with a lower-fat quick soup to make!

This will only work with broth based soups. The fat will appear as white clumps.

Recipes - Greek Salad

The Power of Family Meals� - Recipes - Greek Salad: "Greek Salad

Prep Time: 20 minMakes: 4 to 6 servings

Ingredients

1 (14 oz.) can artichoke hearts, drained and quartered
1 large cucumber, peeled, halved lengthwise, sliced crosswise
2 medium tomatoes, cut into wedges
1 yellow bell pepper, sliced into thin strips
1 small sweet onion, halved and sliced
1 (3 1/4 oz.) can ripe black olives
OR kalamata olives, for a more intense flavor
5 tablespoons Crisco� Pure Vegetable Oil
2 1/2 tablespoons white wine vinegar
1 1/2 teaspoons dried oregano
1 teaspoon grated lemon peel
Salt and pepper to taste
4 to 6 cups assorted salad greens, washed, dried and chopped or torn
1/2 cup crumbled feta cheese
Preparation Directions

1.PLACE artichokes, cucumber, tomatoes, bell pepper, onion and olives in large serving bowl.
2.WHISK oil, vinegar, oregano and lemon peel in small bowl to blend. Season dressing to taste with salt and pepper.
3.POUR dressing evenly over vegetables; marinate about 30 minutes.
4.ADD salad greens, toss to coat. Sprinkle with feta cheese. Serve."

Recipes - Lemon and Garlic Lamb Chops

The Power of Family Meals� - Recipes - Lemon and Garlic Lamb Chops: "Lemon and Garlic Lamb Chops

Prep Time: 5 minCook Time: 10 minMakes: 4 servings

Ingredients

1 tablespoon Pillsbury BEST� All Purpose Flour
1 tablespoon grated lemon peel
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
4 lamb shoulder chops
1/4 cup Crisco� Pure Vegetable Oil
Preparation Directions

1.MIX flour, lemon peel, garlic powder, salt and pepper in large plastic food storage bag. Add chops. Shake to coat. Set aside.
2.HEAT oil in large skillet. Add chops and any remaining flour mixture. Fry over medium-high heat about 10 minutes, or until chops are golden brown, turning over once. Drain on paper towels."