Make it Yourself Monday- Tasty Chicken

Today's recipe is for a nice, easy, and good for you meal. This one is for the crock pot, so it is perfect when you want to avoid the oven in Summer heat, or you have little time at home before you need to hit the baseball diamond. Want to spend the day at the park and have dinner ready when you get home? Try this one, you won't be disappointed! And, on top of the convenience, it is good for you. It only has 154 calories and 4.7grams of carbs per serving (one breast halve). 

You will need;

• 4 boneless, skinless chicken breast halves
• 1/4 teaspoon fresh lemon juice
• salt and pepper to taste
• 1/8 teaspoon celery salt
• 1/4 teaspoon paprika
• 4 ounces of a 10.75 ounce can (condensed) cream of mushroom soup
• 4 ounces of a 10.75 ounce can (condensed) cream of celery soup
• 1 tablespoon and 2-1/4 teaspoons dry sherry
• 1 tablespoon and 1 teaspoon grated Parmesan cheese

*for a bit of spice you may add red pepper to taste.

**You may also add a medium diced onion if desired.

Directions

1. Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker. Add diced onion if desired. 
2. In a medium size bowl mix the mushroom and celery soups with the sherry/wine. Stir well, then pour the mixture over the chicken breasts and sprinkle in the grated Parmesan cheese.
3. Cook on LOW setting for 8 to 10 hours, OR on HIGH setting for 4 to 5 hours.

You may serve over a bed of noodles or rice if you wish, but to keep the carbs low I just serve with a salad, a steamed vegetable and half of a small baked potato. However you serve it, I hope you enjoy it! 

Make it Yourself Monday-Food Recipes

I belong to a gaming site with a forum and recently someone asked people to share their favorite recipes. Here are a few that I thought I would like to try. If you have made one of these, or if you try one out, please let us know what you think about it! 


Southwestern Sausage Pasta 
You will need; 
1 pound sausage
1 Box pasta (elbow, rotinin, bowtie)
1 large jar queso salsa
1 can black beans (drained and rinsed)
1 can diced tomatoes
1 can whole kernel fiesta corn
1 package shredded mexican cheese blend


Prepare the pasta according to the package directions. Drain. Meanwhile cook sausage until done. Mix pasta, sausage, queso salsa, beans, tomatoes and corn together. Place into a oven proof baking dish. Top with shredded cheese and bake in 350 degree oven until cheese is melted.
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 Easy Microwave Peanut Brittle1 cup sugar
1/2 cup light corn syrup
Dash of salt
... 1 to 1 1/2 cups shelled peanuts
1 Tablespoon margarine or butter
1 teaspoon vanilla
Makes about a pound
1. Grease baking sheet heavily. Combine sugar,
corn syrup and salt in 3-quart (microwave dish).
Stir in peanuts. Microwave at HIGH (100%) until
light brown, 8-10 minutes, stirring once or twice.


2.Stir in remaining ingredients until light and foamy.
Quickly spread on grease baking sheet. Spread as thin
as possible for brittle candy. Cool, then break into pieces.
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Bread Pudding
Ingredients:
2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup brown sugar (light or dark, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)


Directions:
1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
If you make the sauce to put on top of your bread pudding, adjust the brown sugar in the bread pudding recipe. Reduce the amount in the recipe to 1/3 cups dark or light brown sugar (the sauce has the other 1/3 cup in it, in the form of white or light brown sugar).
Bread Pudding Sauce
Ingredients:
1 cup whole milk
2 Tablespoons butter
1/3 cup granulated white sugar (light brown sugar can be substituted)
1 teaspoon vanilla
1 Tablespoon flour
dash of salt
Directions:
Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.
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Crock Pot Baked Beans 
2 large cans baked beans
1 lb bacon cooked and broken into pieces
1 bell pepper chopped
1 onion chopped
2 c ketchup (I use Heinz, I've been told it makes a difference)
2 T mustard
1/4 c worchestire sauce
1 c brown sugar
Add all to crock pot, saving half the bacon for later. Just before serving, add the remaining bacon. I always get asked for this recipe.
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Delicious Ham and Potato Soup
You will need; 
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions


Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
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Ingredients (serves 10)
60g (1/3 cup) blanched almonds, toasted 
Melted butter, to grease 
55g (1/3 cup) dry-roasted hazelnuts 
40g (1/4 cup) walnut crumbs 
1/2 tsp ground cinnamon 
2 x 250g pkts cream cheese, at room temperature 
300g ctn sour cream 
155g (3/4 cup) caster sugar 
3 eggs, at room temperature 
1 tsp vanilla essence 
10 sheets filo pastry 
110g butter, melted honey syrup 
100g (1/2 cup) caster sugar 
160ml (2/3 cup) water 
125ml (1/2 cup) honey 
1 cinnamon stick


Method
Preheat oven to 180°C. Bake almonds on a baking tray for 5-8 minutes or until toasted. 


Meanwhile, to make the honey syrup, stir the sugar, water, honey and cinnamon in a saucepan over medium heat until sugar dissolves. Bring to a simmer. Cook, without stirring, for 15 minutes or until syrup thickens slightly. Discard cinnamon. Set aside to cool. 


Reduce oven temperature to 160°C. Release the base from a 22cm (base measurement) springform pan and invert. Brush with melted butter. Line the base with non-stick baking paper, allowing the edge to overhang. Secure the base back into the pan. 


Process the almonds and hazelnuts in a food processor until finely chopped. Transfer to a large bowl. Stir in the walnut and cinnamon. Add 60ml (1/4 cup) honey syrup to the nut mixture and stir to combine. 


Process cream cheese, sour cream and sugar in the clean bowl of a food processor until smooth. Add eggs and vanilla, and process until combined. 


Place the filo dough onto a clean work surface. Cover it with a dry [tea] towel, then a damp [tea] towel. Brush 1 filo sheet with some melted butter. Fold in half crossways. Place in the pan, allowing it to overhang slightly. Repeat with the remaining filo and melted butter, turning and overlapping each sheet slightly to line the pan completely. 
Pour half the cream cheese mixture over filo. Top with half the nut mixture. Repeat with the remaining cream cheese mixture and nut mixture (see note). Fold the overhanging filo over the filling to partially enclose (see note). Bake for 1 hour 10 minutes or until just set in centre. Turn oven off. Leave cheesecake in oven, with door slightly ajar, until cooled completely. Place in the fridge for 6 hours to chill. Drizzle over remaining syrup to serve.

2/

Food Friday

Today's post is all about the day after the New Year celebration. I don't know about your household, but in mine, we watch the parades, watch football and eat.......all day long! We also take down the Christmas decorations during half time and time outs,  but I don't want to think about that, lol ! So here are some tasty and easy treats for your new year's day menu.

To start off, here is a recipe for a Breakfast Casserole. You need to make this one up at least a day in advance, so it is perfect for a morning where time or a headache may be an issue! In fact, this is my Christmas day tradition, so you may have seen it before. If you haven't tried it though, you are really missing out!

You will need;
6 slices of stale bread
8 eggs
2 cups of milk
1/2 tsp salt
1/4 tsp mustard (I use 1/8 tsp spicy brown and 1/8 tsp yellow) *the original recipe calls for dry mustard but I like the prepared mustard better!
1 1/2 pounds cooked and drained sausage
10 ounces of shredded cheddar cheese. If you like, you can use 8 oz cheddar and 2 oz of jack instead.

Dry your bread out ahead of time, or place in low oven until dried. Spray a 9x13 casserole pan, and lay the bread in the bottom of the pan. Then layer in the cheeses and the sausage. 
In a bowl, mix together the eggs, mustard, salt and milk. When mixed well, pour over the sausage and bread. Cover and place in the refrigerator overnight. The next day, cook covered at 325 for an hour, or until slightly brown on the top. You may need to remove the covering and cook an additional 5 minutes to brown the top.

If you add a fruit salad, which you can purchase already prepared in the frozen section, you have a perfect and well balanced breakfast, sure to get any day off to a great start.


Of course, snack type foods are great for game time. We like to fix chicken wings, meatballs, and a tray of fresh vegetables and dips for all day snacking. You can purchase frozen chicken wings, already in the sauce and bake in the oven to save yourself time and effort. The vegetables can all be cleaned and cut and placed in baggies a day or two before the first. And dips can also be purchased already prepared to save yourself time. But here are a few to make from scratch if you are up to it!


Buffalo Chicken Dip tastes like buffalo wings, so it's not for those who don't like a little heat. Serve it with some celery and/or some chicken flavored crackers for a delicious pairing. We actually had this Christmas eve and it was soo worth the effort!   
You will need; 
2 (10 ounce) cans of chunk chicken, drained
2 (8 ounce) packages of softened cream cheese
1 cup of ranch dressing
1 1/2 cup shredded cheddar cheese
3/4 cup hot sauce (such as Franks Red Hot or the like)


Heat the chicken and the hot sauce in a skillet, over a medium heat until it is heated throughout. Then stir in the cream cheese and the ranch dressing. Continue cooking and stirring until it's well blended and warm. Mix half of the shredded cheese into the pan, then transfer the mix to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on the low setting until it is hot and bubbly. 

One of my most favorite dips is Spinach Dip that is served in a carved out bread bowl. And my favorite bread for this dip is Hawaiian bread, but you can use a sour dough or your favorite. You will need;

1 cup of mayonnaise or miracle whip, whichever you prefer

16 ounces of sour cream

1 (1.8 ounce) package of dry leek soup mix

4 ounces of water chestnuts, drained and chopped

10 ounces of frozen spinach, thawed, chopped and drained 

a 1 pound loaf of round bread, your choice of rye, sour dough or Hawaiian

• In a medium bowl, mix the mayo, sour cream, dry soup mix, water chestnuts and chopped spinach together. Chill this mixture for at least 6 hours, or over night. Prior to serving, remove the top of the bread and hollow out the center, and fill it with the mix. Then tear the removed bread into bite sized chunks and place around the bread bowl on the serving tray for dipping!   

After you have had the wonderful breakfast casserole and snacked well all day, you will need an easy, yet complete dinner. So there is nothing better than a Crock Pot Casserole.    You will need;

1 16 ounce bag of frozen broccoli cuts, thawed and drained

3 cups of cooked and cubed ham

1 can (10.75 ounce) condensed cream of mushroom soup, undiluted

1 8 ounce jar of process cheese sauce

1 cup milk

1 cup uncooked instant rice

1 celery stalk, chopped small

1 medium onion, peeled and chopped

To cook, just toss the the broccoli, rice, celery, onion and ham into the crock pot. In a bowl, combine the cheese sauce, soup, and milk. Stir until it is well mixed,   then pour into the crock pot and stir again. Cover and cook on low for 4 hours, or until the rice is tender. Make sure to leave the lid on at all times (otherwise you loose too much heat and affect the cooking time).

• 
  
• There you have it, a full day of good eats, without a full day of work! However you spend your New Year's day, I hope that you enjoy it and I wish you and yours health, peace, love and happiness for this new year and always! Please be safe and if you drink, don't drive! 

There will not be a Monday post, so please come back and visit January 2, 2012!

Make it Yourself Monday- Breakfast Casserole

With Thanksgiving and Christmas around the corner, my thoughts tend to run toward food. Food, food, glorious food. Can you tell I like food? Lol I also like 
e-a-s-y! So for today's make it yourself project, I am going to share a great breakfast casserole with you, one that I make every Christmas eve day and bake every Christmas morning. While the kids open packages, this is in the oven baking, and by the time they are finished, so is it! Tasty and easy, the perfect combination! 


You will need;
6 slices of stale bread
8 eggs
2 cups milk
1/2 teaspoon salt
1/4 teaspoon dried mustard
1 squirt spicy brown mustard
1 1/2 pounds cooked and drained sausage
8 ounces grated cheddar cheese
2 ounces shredded jack cheese


Dry your bread out ahead of time, or place in low oven until dried. Spray a 9x13 casserole pan and lay the bread in the bottom of the pan. Then layer in the cheeses and the sausage. 
In a bowl, mix together the eggs, mustard, salt and milk. When mixed well, pour over the sausage and bread. Cover and place in the refrigerator overnight. The next day, cook covered at 325 for an hour, or until slightly brown on the top.


Add a fruit salad, some coffee and juice, and you have the perfect breakfast to get any holiday off to a great start.  An easy way to serve a crowd, without a lot of hard or time consuming work. trust me, try it, you like it! 

Teaching Tuesdays- Spices, Nature's Pharmacy

There are many spices that are known to have medicinal properties. You probably  already know that garlic and ginger benefit your health, but I have a few others you may not know about. ".. Most Americans don't take full advantage of the wonderful world of spices", according to author Bharay Aggarqwal, in his book, Healing Spices. This book highlights 50 different spices that are said to either prevent or heal certain medical conditions and diseases. Following are a few spices that I thought were a bit more "unknown" in regard to their health benefits.

When choosing a Bay leaf, look for the whole ones, and ones that are uniform in size and color, and are free from stems and bark. The darker the coloring, and the larger the leaves, the better. When cooked, the bay leaf releases an array of antioxidants. Bay leaves are a natural medicine for various forms of cancer, arthritis, ulcers, wounds, and even mosquito bites.


Interestingly enough, Cumin, in a study done in India, was found to be as effective as an anti-diabetic drug when given to lab rats. It has also been shown to protect bone health and to help prevent food poisoning. The book recommends  purchasing whole cumin seeds rather than the ground seeds. 


Horseradish is a spice that was actually used as medicine before it was used as a food. It can clear congestion, fight both viruses and bacteria, relax smooth muscles, and reduce inflammation. Aggarwal recommends buying it prepared and preserved in vinegar, although he does say that it won't give you the same zing that fresh horseradish does.  


One very tasty spice that is commonly used, especially in Fall and Winter dishes and drinks, is cinnamon. Cinnamon is another antioxidant with antimicrobial properties. It also improves insulin sensitivity while it lowers cholesterol and triglycerides. 


So try spicing up more of your foods and drinks to put these spices to the test with your numbers! 


***Remember,  you should never quit taking any medications without consulting with your physician. Especially diabetic medications. Doing so could adversely affect your health, and even potentially result in death! 
I recommend routinely adding these spices to your diet, then you and your doctor can compare your (laboratory) blood tests to measure their impact. Together, you and your physician can decide the best plan for you and your health needs. 

Make It Yourself Monday-Good Recipes for Summer Heat

As summer continues in all its heat, humidity and glory, I look for refreshing, easy, and cool things to make for meals. lately it has even been too hot to grill out, our normal "escape" from the stove, so that has prompted me to explore other avenues of relief. 


A friend of mine sent me the following recipe that she found at a Costco. She actually made it for a wedding reception a few weeks ago, and says that it is not only easy, but is quite delicious. I am assured that it is not too spicy, rather, just right. A different type of recipe, but one worth trying, and quite intriguing. So grab yourself some chips and give it a go!      






Fire and Ice Salsa

3 cups seeded and chopped watermelon
1/2 cup chopped green pepper
2 tablespoons lime juice
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
2 tablespoons chopped jalapeno pepper

Combine ingredients and mix well. Refrigerate for at least an hour before serving with chips. 







From the national watermelon promotion board, (yes, they really have one of those!, Lol), here is an interesting side dish recipe. 

Watermelon Havarti Stacks with Dilled Ranch and Grilled Chicken

Ingredients
8 circles 1 inch thick by 4 inch diameter circles of seedless watermelon
8 slices Havarti cheese
6 pieces grilled chicken breast halves, cooled and julienne across the grain
1 teaspoon minced fresh dill, stems removed and discarded
1 cup natural low fat ranch dressing
1 serving (optional) Watermelon & Wine Reduction Drizzle

Instructions
On 4 serving plates, place one round of watermelon in the center of each plate. Trim the cheese into the same size circle as the watermelon and place one cheese round on each of the four plated slices of watermelon. Repeat with another piece of watermelon and then the remaining cheese.

Clump the julienne chicken in even portions on top of the watermelon cheese stacks. Stir the fresh dill inot the ranch dressing. Garnish watermleon chicken stacks with dressing and an attractive drizzle of the Watermelon & Wine Reduction.


Watermelon & Wine Reduction Drizzle

Ingredients:
8 cups watermelon puree
1 cup inexpensive red balsamic vinegar
1 cup red wine
3 cups sugar in the raw
1 teaspoon sea salt

Instructions:
Stir all ingredients together well in a heavy stainless steel pot over medium heat until sugar dissolves. Bring to slow boil, stirring occasionally, until contents are 1/3 the volume than when boiling began. Cool. Refrigerate in a food-safe squirt bottle and use over grilled anything, greens, goat cheese, etc. Makes 3 to 4 cups, which lasts up to 30 days in the refrigerator. Bring to room temperature to use.

Servings

Makes 4 servings.

Actually, there are several unique and interesting recipes, demonstrating just how versatile the summer watermelon really is. Check out the watermelon promotion site , and try out a few! 

Make It Yourself Monday -Squash Casserole

I had never liked squash when my friend brought a casserole to the pee wee league football tailgate. After much harassment for not trying it, I finally had a bite. Then I had another bite, another plate, and another plate. It ended with my friend making me leave her tailgate so that there would be some for others!

So for today's "Make it Yourself Monday", I thought I'd get away from the beauty products and share that great squash recipe, after-all, food is a part of health and beauty too!

For this recipe you will need a squash, preferably a butternut squash, but I suppose this would be good with any type. You will also need an onion (match the onion size with your squash size), 2 cups of shredded cheddar cheese, 1/2 to 1 1/2 cup(s) milk (2% or whatever type you prefer), butter round crackers (the name brand is not necessary, I buy the Walley world ones and they work just the same. But, do NOT use saltines, they change the taste and texture!)

Begin by slicing the squash. You want to get these as even as possible, so that they cook at the same speed. Then dice the onion into bite size pieces, again, making them the same size, and crush the crackers. Generally you will need at least one sleeve of crackers, two if you use a larger squash. Spray a baking dish with a non-stick spray coating and preheat your oven to 350 degrees.
All the prep work done, you start by layering the dish with the squash, the onions, the crackers, and the cheese. Continue until you use all of the squash. Pour at least 1/2 cup (1 cup to 1 1/2 cups for larger squash)  over the casserole, cover with a lid or foil, place in oven and cook until the squash is done. This usually takes about an hour, you can check by running a fork through the squash. Keep an eye on the casserole while cooking and add more milk if it looks too dried out. You really don't need as much milk as you initially may think, so I recommend beginning with a 1/2 cup for a medium sized squash and 1 cup for a large one. You can always add more, but you cannot take it away!

The pictures here show my casserole prep and the almost finished product. My battery died so I didn't get the very last one, the one just before we ate. Also, I ran out of cheese and didn't layer the top as I normally do, since my squash was pretty large. I ended up using 1 3/4 cup milk in this one, and would have used about 3 cups of cheese, had I had it! No worries though, it was still quite tasty, and we have plenty of left overs!

FOOD YOU CAN USE

MORE FOOD YOU CAN WEAR, IF YOU DARE!

Here are some more recipes that utilize the food in your refrigerator to care for your skin. Look through and try a few!

NOURISHING MASK

With carrot, avocado and cream

1/2 cup heavy cream

1 carrot, cooked and mashed

1 avocado, peeled, pitted and mashed

3 Tbs. honey

Combine all ingredients in a bowel and mix well, then spread over the face and neck. Relax for 15 minutes, then rinse with cool water and pat dry.

Carrots are high in beta-carotene and anti-oxidant vitamins, heavy cream is high in calcium and protein, and avocado is a rich source of vitamin E. This mask will improve skin texture, diminish age spots and rebuild collagen when it is used regularly.

FACE MASK

with pineapple

4 large pineapple chunks or 1/2 cup canned pineapple, drained

3 Tbs. ev olive oil

Put the pineapple and oil in the blender and blend until mostly smooth. Apply to your face and neck with your fingers, relax for 15 minutes then rinse with warm water and pat skin dry.

Pineapple contains bromelain, an enzyme which helps rid the skin of dead cells and dirt. It also helps counteract histamines, therefore it has anti-inflammatory properties. The pineapple fruit also acts as a mild astringent and skin freshener. The olive oil has excellent healing properties, is a great source of vitamin E, and will help to restore the skin's surface. Together, this masks ingredients combine to make a very beneficial treatment.

HAND MOISTURIZER

with apricots

6 dried apricots

2 cups water

1 oz beeswax

1 cup apricot oil

1/2 cup coconut oil

1/2 cup aloe vera gel

5 vitamin E capsules, open and use the gel only

place apricots in a small saucepan, cover with the water, and bring to a boil. Simmer for about 20 minutes, then set aside and allow to cool. Use a double boiler (put adequate amount of water in the bottom pan) to melt the beeswax, apricot oil, and coconut oil together. Cook, stirring constantly for about 10 minutes, then pour into a glass container and set aside. Put the apricots and water into a blender and blend until smooth, then strain through a cheesecloth, trash the solids and put the liquid back into the blender. Add the aloe vera gel and the vitamin E to the blender, then mix on low speed. While still blending on low, slowly drizzle the beeswax into the blender, blending and drizzling [on low] until this mixture has the consistency of cake frosting. You may OR may not use all of the beeswax. Once you have the right consistency, pour the mixture into jars. Store in a cool place. This mixture will thicken as it cools. Apply it to your hands after every washing. This moisturizer is particularly effective on prematurely aged, dry, sensitive, and/or inflamed skin!

HAIR PACK for DRY HAIR

with avocado and mayo

1 avocado, peeled and pitted

1 cup real mayonnaise

Mash the avocado in a small bowel, then blend in the mayonnaise. Once mixed, gently massage into the scalp and hair, then cover with a shower cap or plastic wrap. Leave on for 20 minutes, then shampoo as usual.

This mixture is a wonderful conditioner for dry hair and can be used as often as needed.

MOISTURIZING HAIR WRAP

with molasses

1/2 cup of molasses, honey or maple syrup

Apply molasses, (you can substitute honey or maple syrup if you want) directly to damp hair, massaging into the scalp. Once worked in, cover with a shower cap or plastic wrap and leave for 20 minutes. After the 20 minutes, rinse with warm water, then rinse and shampoo as usual.

This treatment is incredibly easy to do and will add shine and moisture to your hair.

PUFFY EYE REMEDY With potatoes and cucumbers

1/4 small raw potato, peeled 1/2 medium-sized cucumber, peeled 2 Tbs sage infusion, cooled *(to make a sage infusion you take 1/4 cup sage (fresh or dried) and pour 1 cup almost boiling water over it, allow to steep for about 30 min. then strain. Throw out the sage and store the "tea" aka infusion in the refrigerator in a glass jar, covered. This will remain good for about 2 months.)* Slice the potato into chunks then mash into pieces in a food processor to get them as fine as possible. Use the food processor to puree the peeled cucumber very briefly. You don't want to over process it. Then strain the excess juice. The whole thing will be runny, but preserve the more pulpy part.Now mix the potato, cucumber and tea together and pour into an empty ice cube tray. Freeze. Next time eyes are puffy, red and sore, pop out one of these ice cubes and place over the eyes. Leave on for 2-3 minutes, or you may just dab them on if leaving on bothers you. When finished, rinse your eyelids off & pad dry. You'll see the difference! The cubes will remain good in the freezer for 2 months. Also, for another, quicker, easier remedy you can throw a few slices of cucumber or just two teaspoons into the freezer before you get into the shower in the morning. After you've gotten out of the shower & dressed, place the frosted spoons or the cucumber slices on your eyelids. Sit back and relax for 10 minutes. The cool of the spoons reduces puffiness, while the cucumber actually possess a natural ingredient that helps to sooth irritated skin.