Fruit Pops

You might have seen these "All Natural" Dryer's Fruit Bars. Well, I made some by chance the other day. Only better, and healthier.

I was starting to make a smoothie by blending some frozen strawberries with a little apple juice and when it was pureed it smelled so good I just wanted to eat it straight from the blender. And I did. Like Strawberry Sorbet. Mmmm So then I had the idea to scoop it into these Ikea popsicle forms and voila! The kids loved 'em. With summer coming I'm going to have to try some other popsicle recipes.

chicken cacciatore

Chicken Cacciatore from Better Home's Cookbook:

• 6 frozen chicken tenders
• 2 tablespoons olive oil
• 1 1/2 cups sliced fresh mushrooms
• 1 medium onion, sliced
• (added 1/2 cup chopped green pepper)
• 1 clove garlic, minced
• 1 14.5-ounce can diced tomatoes, undrained
• 1 6-ounce can tomato paste
• 3/4 cup dry white wine (used chicken broth instead)
• 1 teaspoon sugar
• 1/4 teaspoon dried oregano, crushed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary (didn't have this)
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon snipped fresh parsley (skipped this)
• Hot cooked fettuccine or linguine (used spaghetti instead)

In a large skillet brown chicken on all sides in hot oil over medium heat about 15 minutes, turning occasionally. Remove chicken from skillet, reserving drippings in skillet; set chicken aside.

Add mushrooms, onion, and garlic to drippings in skillet. Cook and stir about 5 minutes or until vegetables are just tender. Return chicken to skillet.

Mix together undrained tomatoes, tomato paste, wine, sugar, spices, salt, and pepper and add to chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes or until chicken is no longer pink. Serve over hot cooked pasta.

Yes, that's a paper plate. I forgot to take a picture at dinner so later when I had a before bed 'snack' I snapped this. Mmm

strawberry freezer jam

I don't do step by step instructions much, but I wanted to show how simple this is for anyone who hasn't tried making freezer jam.

Wash Strawberries

Remove stems

Crush them, one layer at a time

Measure out amount called for in recipe, set aside

Whisk pectin into apple juice (no sugar pectin calls for juice)

Bring to a boil that you can't stir down

Pour into strawberries (don't take a picture while doing this, because you'll miss the bowl) and stir
Add sugar (if using) and stir. Usually I do half the sugar of regular jam, but I used agave this time (no picture sorry).

Ladle into containers (one day I'll have one of those awesome wide mouth canning funnels)
And you're done. Refrigerate over night too cool and then place in freezer until ready to use. Mmmm