Wednesday, June 29, 2016
I found a great link and wanted to share it right away.
This is only available in USA-
Good RX -Basically the card is contracted to pharmacies because the cards 'have a deal ' with the insurance companies. We have to accept them and every time we bill a prescription to a card we are charged I believe a minimum of $5. Shop around for the best cards certain cards will pay extremely well for specific drugs. And if you ever get brand name drugs see if the company has a website they usually offer assistance when paying for them.
Many prescriptions were not being picked up on a retail basis, something like 60% of scripts were abandoned for those without RX insurance. The card by partnering with Pharmacies and pharmaceutical companies offer discounts. Retail pharmacy and Big Pharmaceutical need those scripts filled to make money. They just take less money through discounts in order to get the business of the under insured. A certain percentage off the prescription price that depends on the script.
A senior federal health official told Congress on Tuesday that the Obama administration would adjust its plan to reduce Medicare payments for many prescription drugs, this link may help with the cost of medication.
Posted by Linda at Wednesday, June 29, 2016
Sunday, June 26, 2016
This recipe was in one of the local cookbooks that I gave to Big Brothers & Big Sisters.
It is delicious! I'll be making this again.
4 lbs chicken thighs, bone in, skin removed
1 quart (4 cups) water
1/4 cup sugar
3 tbsp Worcestershire sauce
3 tbsp Tabasco sauce (or your favorite red pepper hot sauce)
2 tbsp seasoning salt
1 tbsp garlic powder
For the seasoned brine: Whisk together the water, sugar, Worcestershire sauce, Tabasco sauce, salt, and garlic powder in large bowl until sugar and seasoning salt dissolve.
Add chicken to seasoned brine and refrigerate, covered, for 1 to 8 hours. Don't brine longer than 8 hours or chicken will be too salty. about 4 hours is good.
Discard the seasoned brine and rinse chicken well. Pat chicken dry with paper towels. Rinsing removes excess salt and the chicken must be dry for dry coating mix to stick.
Preheat oven to 375-F. Adjust rack to middle position of oven.
2 cups uncrushed, unsweetened, corn flakes cereal (crushed down makes about 1 cup of coating)
2 Tbsp flour
1 Tbsp paprika
1 tsp ground black pepper
1 tsp ground white pepper
1/8 to 1/16 tsp cayenne red pepper (more or less to taste)
1 tsp garlic powder
1 tsp onion powder
1 tsp poultry seasoning
1/2 to 1 tsp seasoning salt (more or less to taste)
Directions: Crush corn flakes in a 1-gallon zip lock bag with rolling pin. Do not crush to a fine dust, leave some small bits of flakes for a crispy coating on the chicken. Mix remaining dry ingredients together in small bowl and add to crushed corn flakes in zip lock bag. Shake to mix well.
Spray each piece of chicken on both sides with cooking spray until damp enough for cornflake coating to stick. Place each oiled chicken thigh, one at a time, into zip lock bag and coat with crushed corn flakes and spices. Place coated thighs bone side down on baking sheet about 1 inch apart. Sprinkle any unused crushed corn flake mixture from zip lock bag over chicken thighs until they are all coated evenly. Spray each corn flake coated chicken thigh on baking sheet with more cooking spray just to slightly moisten coating. Be careful not to rinse off coating with the spray.
Bake on middle rack of oven at 375 for 30 to 45 minutes or until internal meat temperature reaches 175 degrees or cook until juices from chicken run clear and meat near bone is no longer pink. Do not turn thighs over during cooking or coating may fall off.
Saturday, June 25, 2016
Gabe loves hot dogs for lunch. I found this on Allrecipes, and knew he would like it. He told me to add it to the blog, it's a keeper!
2 onions sliced 1/4" thick
1/2 red pepper- thinly sliced ( optional)*
2 Tbl Vegetable Oil( Used Olive Oil)
1/4 cup Ketchup
1/4 tsp. chili powder
1/2 tsp. brown sugar
1/8 tsp cinnamon
Dash of Hot Sauce and Salt
1 cup water
Saute the onions and red pepper for about 7-12 minutes in a medium size skillet. Add the ketchup, cinnamon, chili powder, salt, brown sugar and hot sauce. Add the water and bring to a boil. Lower the heat and simmer for 10-15 minutes.
Add more hot sauce to your liking for more heat.
I'm going to try it as a meatloaf topping/sauce.
I had a red pepper that needed to go into something and this recipe fit the bill. You could use a green pepper or omit the pepper.
Very good flavor!
Monday, June 20, 2016
Sunday, June 19, 2016
I love making recipes that are different. The Primalist shared this recipe and it got my attention right away.
Planned to make this with just the blueberries but someone gave me a quart of strawberries. I used 2 cups fresh strawberries and 2 cups fresh blueberries.
It has NO sugar and not sure if this would be kid friendly but I sure liked it!
2 cups washed and hulled strawberries
2 cups washed, stems removed blueberries
1/4 cup balsamic vinegar*
4 tablespoons gelatin **
1 cup water
1- In a medium size saucepan combine berries and balsamic vinegar over medium heat. Bring to a simmer, and cook for about 10 minutes, stirring occasionally, until the berries are soft and have cooked through. Remove from the burner and set aside.
2- Puree the berries with an immersion stick blender until completely smooth. Cool slightly before transferring to a food processor if not using an immersion stick blender.
3- Pour 1 cup water into a bowl with a large surface area. Sprinkle the gelatin over the water, making sure it's incorporated into the water (if there are any dry spots, stir gently, and if it has soaked up all the water but there’s still dry spots, add a little bit of water). Let sit for 5 minutes.
5- Transfer blueberry mixture to a 11″x 13″ Pyrex pan lined with parchment paper (or equivalent shallow dish). Allow the berry mixture to come to room temperature. Then place in the fridge to set.
6- This took about 2-3 hours to set.
7- Can be cut into fun shapes.
* I really love balsamic vinegar with my fruit but juice or water can be substituted for the balsamic.
** The only gelatin I have used is this ONE. There are different brands and choose the one which is suitable to your diet.
*** I have more blueberries and want to make another batch. I'll use just the blueberries and going to try grape juice or maybe apple.
Featured 6/27/16 on Two Uses Tuesday