Second Chance

Tidbits of My Life

Dry Onion Soup Mix

2/3 cup dried, minced onion

3 teaspoons parsley flakes

2 teaspoons onion powder

2 teaspoons turmeric

1 teaspoon celery salt

1 teaspoon sea salt

1 teaspoon sugar

1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake. 

Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.


5 tablespoons dried minced onions

7 teaspoons parsley flakes

4 teaspoons salt

1 teaspoon garlic powder

Mix together and store in an air tight container.

For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.

For dip: Mix 2 tablespoons dry mix with 2 cups sour cream or Greek Yogurt.

Mix up a few hours before serving, so the flavors all blend.

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Taco Seasoning

1/2 cup chili powder

1/4 cup onion powder

1/8 cup ground cumin

1 tablespoon garlic powder

1 tablespoon paprika

1 tablespoon sea salt

Put ingredients into a jar and shake.

Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

Muscle-Building Stuffed Peppers

 Muscle Fitness website

Servings: 6

You’ll need

  • 3 tbsp extra-virgin olive oil
  • 3 cloves garlic, minced
  • 6 medium zucchini, chopped
  • 1½ medium onions, chopped
  • 18 oz 95% lean ground beef
  • 1½ 24-oz jars pasta sauce
  • 1½ cup canned low-sodium Great Northern beans (rinsed)
  • 6 cups baby spinach
  • 12 bell peppers (red, orange, or yellow)
  • 12 tbsp grated parmesan cheese


1. Preheat oven to 350°. Place a medium-size sauce pan over medium heat. Add olive oil and garlic. Once garlic browns slightly, add zucchini and onions. Sauté until onions become translucent.

2. Add ground beef, stir, and cook until beef is browned. Mix in pasta sauce, beans, and baby spinach. Turn heat to low and simmer for 10 minutes.

3. While the sauce is simmering, slice the tops off the peppers and remove core, seeds, and white membrane from inside peppers. Place peppers in a 9-by-13 baking dish with ¼ inch of water in the pan.

4. Fill each pepper with meat/vegetable sauce. Bake in the oven for 30 minutes. Spoon 1 tbsp of cheese onto each pepper, then bake for another 10 minutes.

Mom’s Super Laundry Sauce


Recipe adapted from Whipped Laundry Concentrate

~ This makes 1/2 Gallon of concentrate ~
~ Btw, that’s a full 128 loads of laundry!! ~

1 bar Fels Naptha (Yes, the ENTIRE Bar!)
1 cup 20 Mule Team Borax
1 cup Arm & Hammer Washing Soda(NOT BAKING SODA!!)
4 cups of hot water 

Here are what the ingredients look like:

Quick Note: Follow the directions Carefully, adding the ingredients at the wrong time will result in a grainy textured

detergent that will not dissolve well in the washer.

Step 1: Put 4 cups of water in a large heavy saucepan over high heat. While that is heating, mix the borax and washing soda together in a bowl, mixing well, set aside.

Step 2: Grate the Fels Naptha- the easiest way to do this is to cut it into several smaller chunks and then run it through a food processor- otherwise, you can just grate it with a hand grater or shave it with a knife.

Step 2: Grate the Fels Naptha- the easiest way to do this is to cut it into several smaller chunks and then run it through a food processor- otherwise, you can just grate it with a hand grater or shave it with a knife.

Step 3: Add the freshly grated soap to the water in the saucepan, stirring almost constantly. Reduce the heat to medium, It will take approximately 10 – 15 minutes for the Fels Naptha to complete dissolve. If it takes longer, your heat wasn’t up high enough. Alternatively, you can melt the fels on the stove over low heat without water then add the water afterwards, stirring it in, as the original recipe called for. I find that it’s much easier to melt IN the water. Absolutely do NOT let this Boil over, or you’ll have a sudsy mess that you do NOT want to contend with!!

 should be a rolling, simmering boil where you must stir Constantly but it does not foam heavily or seem to “creep up” the saucepan. See the photo below- note the amount of “foam” – that’s all you should see.

Step 4: Once the fels naptha has completely melted, remove the pan from the heat and add in the Borax and the Washing Soda, stirring constantly until the powders are completely dissolved, this will take about 3-5 minutes. Do not under-stir or your soap texture will be very grainy rather than smooth. (You can fee the “graininess” on the bottom of the pan, once you can’t feel it, it’s incorporated fully!)

Step 5: Pour the liquid equally into (2) 1 quart Mason jars.

Step 6: Add just enough water to bring the contents up to the “shoulders” or Rounded part of the jar, leaving approximately 1 ½ inches of headspace.

Step 7: Put the lid on the jars and turn them UPSIDE DOWN and let them sit a few hours (about 4 – 5 hours). The reason for this is that the soap is going to Separate into layers while it’s resting and occasionally will form crystals on the bottom. Rather than waste these trying to scrape them off, in the next step we’re going to incorporate them easily! Btw, if you leave it overnight it will have a slightly grainier texture than if you whip it immediately after 4 hours.

The Layers will separate after a few hours:

Then the bottom layer will become very, very thick, like so: 

Step 8: There are two ways to do this next step, depending on what you have for equipment. Here’s how I like to do it- unscrew the blade and bottom from your blender and screw them onto your regular mouthed mason jar containing all of your ingredients. 

Place the entire mason jar on the blender and whip until smooth and creamy throughout, about a minute. Flip back over, unscrew the blender blade, attach a cover and seal.

If you don’t have mason jars or a blender, pour the contents of your settled jar into a large bowl, be sure to scrape down any remaining from the jar to get it all. Using a Hand mixer, Whip the ingredients until light and fluffy and well blended. Transfer the ingredients back into the jar, cover and store until needed. If you like, add a tsp of glycerin per jar.

Step 9: To use, add 1 Tablespoon to a load of laundry in any type of machine, conventional, Front Loader, High Capacity & High Efficiency (HE), etc. Do not add the detergent to the “detergent compartment” but instead directly with the dirty clothes. The detergent is Smooth and creamy with the same Look and consistency of Mayonnaise. Be sure to label the jar to prevent accidental ingestion!!

Here is EXACTLY how I use our detergent:

Top Loading Machine Directions

  1. Fill the machine with dirty clothes
  2. start the water, (hot- Cold- or warm- doesn’t matter)
  3. Measure out 1 Tablespoon (literally) of super laundry sauce
  4. stick the measuring spoon of detergent under the running water, let it fall off the spoon.
  5. Close the washer lid, go away and do something else while the machine runs.

Front-loader Machine Directions:

  1. Fill the machine with dirty clothes
  2. Measure out 1 Tablespoon (literally) of super laundry sauce On Top of the dirty Clothes
  3. Close the washer, start it, go away and do something else while the machine run

Parmesan Roasted Brussel Sprouts



  • 1 1/2 pounds fresh brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • 1/4 cup breadcrumbs
  • 1/2 cup shredded parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  1. Preheat oven to 425 degrees F. Lightly grease a baking sheet with non-stick spray and set aside.
  2. Combine brussels sprouts and olive oil in a large zip close bag and shake to coat. Add the breadcrumbs, parmesan cheese, garlic powder, salt and pepper to the bag and shake to coat.
  3. Spread in an even layer on the baking sheet and bake for 15 to 17 minutes until the cheese is melted and the brussels sprouts are lightly browned

Grandma Grinolds Banana Bread

1 1/2 cp sugar

1/2 cp oil

2 eggs (1/2 cup egg subsitute)

1/2 cp buttermilk

1/4 tsp salt

1cp mashed banana

2cp flour

1tsp baking soda

1tsp vanilla

1/2cp chopped nuts


Preheat oven to 350.

Cream sugar and oil together; beat in eggs.

Add buttermilk salt and bananas; beat well.

Add flour soda vanilla and nuts. Beat.


Place in greased loaf pan. Bake at 350 for 50-60 min (if its humid out it will take longer to cook, here where its real humid it takes almost twice as long). Enjoy!!!

Coffee Can Bread


1/2 c
warm water

1 pkg

1 Tbsp

4 1/2 c
sifted unbleached flour

2 Tbsp

2 Tbsp

1 tsp

1 can(s)
evaporated milk

2 greased 1 pound coffee cans with lids


2now mix other ingredients in seperate bowl,then add the yeast mixture. knead the dough for 10 min. fill the two greased 1-pound coffee cans half full with dough,and place greased plastic lids on the cans. let rise in warm place until lids pop off.

3bake 45 350*


INGREDIENTS1 recipe Basic Country Beef Breakfast Sausage(recipe below)1 cup sliced button ./4 cup diced onion3 cups fresh baby spinach1/2 cup reduced-fat shredded Cheddar cheese1 package (13.8 ounces) refrigerated pizza dough

Prepare Basic Country Beef Breakfast Sausage. Set aside 2 cups beef in large bowl; reserve remaining beef for another use. Add onion and mushrooms to same skillet sprayed with cooking spray over medium heat; cook 5 to 7 minutes or until vegetables are tender, stirring occasionally. Add spinach to skillet; stir to wilt spinach. Add vegetable mixture to beef; set aside 20 to 25 minutes or until mixture is cooled completely, stirring occasionally. Stir in cheese.Preheat oven to 425°F. Unroll pizza dough on flat surface; pat or roll dough evenly to 14 x 10-inch rectangle, pinching together any tears, if necessary. Spread beef mixture on dough, leaving 1/2 inch border on short side furthest from you. Starting at closest short end, roll up jelly-roll style, pinching to close. Slice dough into 8 pieces using serrated knife and careful sawing motion; place cut-side-up on greased baking sheet.Bake in 425°F oven 18 to 20 minutes or until golden brown. Remove buns to cooling rack. While still warm, drizzle with melted jalapeño pepper jelly, if desired



1 1/2 to 2 pounds lean ground beef

1 tablespoon extra virgin olive oil

1 large onion, chopped

1 clove garlic, minced

1 small cabbage, chopped

2 cans (14.5 ounces each) low sodium diced tomatoes

1 can (8 ounces) tomato sauce

1/2 cup water

1 teaspoon ground black pepper

1 teaspoon sea salt


In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.

Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Yield: Serves 6 to 8.

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