Refill Swiffer Wet Jet

My mother-in-law just ran out of fluid in her Swiffer Wet Jet cleaning bottle.  So, I found a screw/bolt, matched a drill bit to the size.  Drilled a hole in the opposite end from the one that gets inserted.  Filled with Pine-Sol and water.  Screwed the bolt in (no leakage when right side up).  No need to remove the original lid.

Similar to this but only one hole drilled.  Less chance of spillage.

20 Weird Ways to Save Money | love library

20 Weird Ways to Save Money | love library: "
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Relaxshacks.com: SIX FREE PLAN SETS for Tiny Houses/Cabins/Shedwork...

Relaxshacks.com: SIX FREE PLAN SETS for Tiny Houses/Cabins/Shedwork...: FIRST, want to be part of our THIRD "Relaxshacks.com Tiny House/Building Workshop" outside Boston, MA?- well, we'll have more...

Caprese Lasagna Roll Ups

Caprese Lasagna Roll Ups -
loaded with Mozzarella, fresh tomatoes and fresh basil!

Ingredients

8 lasagna noodles, uncooked
14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
3/4 cup Ricotta cheese
1 large egg white
1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
freshly ground black pepper
3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
1/4 cup chopped fresh basil, plus more for garnish
1 cup marinara sauce, recipe follows
Simple Marinara Sauce
2 Tbsp extra virgin olive oil
1/4 cup finely chopped yellow onion
2 cloves garlic finely minced
1 (28 oz) can crushed tomatoes
salt and freshly ground black pepper to taste

Directions

Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.

For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt).

Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.

Simple Marinara Sauce

Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sautéing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired).
Posted ~7

Baby Cucumbers

Be careful as these are addictive!
Be sure and save to your wall to prepare later.
Cucumbers with a BANG!

Baby cucumber
Lemon juice
Olive oil
Salt and pepper
Chile powder

Instructions

Chop a baby cucumber and add lemon juice, olive oil, salt and pepper and chile powder on top

Brazilian-Style Chicken & Rice

Brazilian-Style Chicken & Rice

Chicken

• 1½ cups orange juice
• ¾ cup lime juice
• 1½ Tbsp. olive oil
• 2¼ tsp. fresh minced garlic
• ¼ cup + 2 Tbsp. fresh mint, chopped fine
• ¼ cup + 2 Tbsp. fresh minced cilantro
• ¾ tsp. jalapeño peppers, seeded, diced
• 1/8" 1 Tbsp. ground cumin
• ¾ tsp. chili powder
• 1½ tsp. kosher salt
• 4 Tbsp. grated orange rind
• 1 Tbsp. grated lime rind
• 6 chicken breasts (4 oz each), boneless, skinless, raw

1. Combine all ingredients except chicken for marinade. Mix until well-blended.
2. Pour marinade over chicken. Hold refrigerated for 4 hours to marinate.
3. Drain and discard any excess marinade.
4. Arrange chicken on oven-safe pan.
5. Bake in a 400°F standard oven for 10 to 15 minutes and minimum internal temperature is 165°F (for 15 seconds). Cool quickly.

Rice

• 1-5/8 tsp. canola olive oil
• 1/3 cup diced yellow onions,
• ¼" 1 cup white rice, converted
• 2-1/3 cups hot water
• ½ tsp. salt
• ½ cup plum tomatoes, chopped, fine

1. Combine all ingredients except chicken for marinade. Mix until well-blended.
2. Pour marinade over chicken. Hold refrigerated for 4 hours to marinate.
3. Drain and discard any excess marinade.
4. Arrange chicken on oven-safe pan.
5. Bake in a 400°F standard oven for 10 to 15 minutes and minimum internal temperature is 165°F (for 15 seconds). Cool quickly.
1. Heat a sauce pan over medium heat. Add oil and onion. Sauté until onion is translucent.
2. Add rice. Stir constantly. Cook for 3 minutes.
3. Add water. Bring to a boil. Reduce heat to a low simmer. Cover and cook for 20 minutes or until rice is tender and liquid is fully absorbed.
4. Gently fold tomato into rice. Transfer to serving bowl.

Grilled Chicken Tortilla Soup

Grilled Chicken Tortilla Soup

Instructions

• 8 - 6" yellow corn tortillas, julienne 1/8" strips 
• ½ teaspoon granulated garlic 
• Dash ground black pepper 
• 8 oz. chicken breast, boneless and skinless 
• 1½ tablespoons canola olive oil blend, 80:20 
• 2½ oz. yellow onions, fresh, diced ½" 
• 3 tablespoons garlic, fresh, minced
• ¾ teaspoon ancho chili powder 
• 1/8 teaspoon chipotle chili powder 
• 1½ whole bay leaves 
• ½ teaspoon ground cumin 
• 6 oz. tomato puree, canned 
• 4¾ cups low-sodium chicken broth 
• 2 tablespoons cilantro leaves, fresh, chopped 
• 2 tablespoons + 1 teaspoon cornstarch 
• 2 tablespoons water
• ½ teaspoon Kosher salt

1. Evenly coat tortilla strips with vegetable oil spray (not listed).
2. Place in a single layer on sheet pans. Do not overcrowd. Bake in a preheated 400°F standard oven for 5 to 8 minutes, or until crisp and lightly browned. Cool quickly. Place baked tortilla strips in a food processor. Process until finely ground. Hold for use.
3. Combine granulated garlic and pepper until
well-blended. Sprinkle the seasoning on chicken to evenly coat. Marinate in the refrigerator for one hour.
4. Preheat char broiler over medium heat. Place seasoned breasts, and cook for 2 to 3 minutes on each side.
5. Place chicken on sheet pan. Bake grilled chicken in a preheated 400°F oven for 13 to 15 minutes, or until fully cooked. Cool quickly. Dice the chicken into ½" cubes.
6. Heat large stockpot over medium-high heat. Add oil, onions and garlic. Sauté for 2 to 3 minutes, or until aromatic and lightly browned.
7. Add ancho and chipotle chili powder, bay leaves and cumin. Sauté for 1 to 2 minutes.
8. Stir in tomato puree and chicken broth. Bring to a simmer.
9. Stir in finely ground tortilla until dissolved.
10. Combine cornstarch and water until
well-blended. Whisk into soup. Return to
a simmer.
11. Stir in chicken and salt. Simmer for 2 minutes. Keep hot before serving, remember to remove bay leaves before serving.
NOTE: Remove all bay leaves before service.
Yield: 1.5 quart
Portions: 6 (8 oz.)

10 Things You Won’t Find In A Godly Marriage

10 Things You Won’t Find In A Godly Marriage

Pre-Made Bulk Muffin Mix to Make Any Muffins

Recipe type: Breakfast

Author: Cassie from The Thrifty Couple

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 12

This is a super easy, practical and affordable way to replace those boxed and pouch muffin mixes that you get in the store.

Ingredients

• Here's the ingredients for the base mix:
• 8 Cups of All-Purpose Flour or wheat flour if you prefer
• 3 Cups of Sugar
• 3 Tablespoons of Baking Powder
• 2 Teaspoons of Salt
• 2 Teaspoons of cinnamon
• 2 Teaspoons of nutmeg
• Mix all of these dry items together and store in a container in your pantry for you to use when you need it!

Instructions

1. To actually make our muffins:
2. two and ¾ths cups (2¾) of the above mix
3. beaten egg
4. cup of milk
5. half cup (1/2) of melted butter
6. Mix the beaten egg, milk and butter together and pour into muffin mix. Mix with a fork until well blended. Then add your add-ins and mix again. Pour into your muffin tin (2/3 full) or cake pan (for a cake like muffin) and bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean.

More ideas:

These taste good on their own, but here's some mix-in ideas that you add at the time of preparation (there are literally thousands of ideas, these are just to get the ideas rolling).

I usually add around a cup of something. Whether it will be ½ cup of this and a ½ cup of that for 1 cup total. For example, today I added ¾ cup of Craisins and ¼ cup of brown sugar. My kids LOVED it!

1. Good add-ins: (add your ideas too!)
2. Blueberries
3. other berries
4. apples
5. peaches
6. apricots
7. Pumpkin puree
8. cranberries
9. craisins
10. raisins
11. cinnamon
12. brown sugar
13. chocolate chips
14. nuts
15. coconut
16. instant coffee granules
17. Flax seeds
18. Wheat Germ
19. OR make them like they are and then once baked roll in melted butter and then roll in sugar and cinnamon mix for what is called "French Muffins" (one of my mom's traditional muffins for special occasion breakfasts!

Notes

See more recipes and bulk pantry ideas at http://thethriftycouple.com/category/home-life/recipes/

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