Our Partnership with John 3:16 Mission

Regular Produce Basket

Years ago, our family struggled to buy groceries. Our son was very sick and just about every week we were faced with having to make a decision between paying the co-pay at the hospital or buying groceries. The hospital won and each week, we bought less and less food. It was during that time that I learned how to buy groceries for next to no money strategically using coupons and eventually founded MoneySavingQueen.com.

I have a deep passion for helping families eat and couponing allowed so many families to do just that. The problem? Couponing can also lead to purchasing unhealthy, processed foods that are not good for your body. After spending years teaching families how to eat on the cheap, I finally realized I was eating cheap and cheap food actually causes very expensive problems in the long run.

After that realization, I made some very big changes in my life and in my business. One of those changes included the decision to purchase The Produce Gathering, I was a customer of this food co-op and I loved it. When the business came up for sale, it was a no-brainer. I purchased the company to give a more tangible side to Money Saving Queen and not only teach families how to eat healthy foods on a budget but also provide a way for them to pick up those foods right here in our own city.

Food is a necessity and sometimes you don’t realize that until you’re actually hungry. I have been there and done that, out of that experience came a passion to see families eat well and now, eat healthy. I firmly believe every single human being should have access to healthy foods.

It is for that reason, we are officially partnering with John 3:16 Mission in Tulsa, Oklahoma. We have always donated our leftover produce to the Mission however, after a recent conversation with a member of John 3:16, we realized we needed to do more and we have the ability to do so.

From this point forward, every single time a basket of produce is purchased through ProduceGathering.com, a share of produce will be donated to John 3:16 Mission. We will also have a basket set up at the sale itself, if you receive produce in your basket you know you will not use, please consider donating it to John 3:16 Mission.

We will take the donations to the Mission after every single sale. In the near future, you will also have the ability to make financial donations while purchasing your items online as well.

We believe in John 3:16 Mission and we are proud to partner with their ministry and help bring healthy foods to families and individuals in need in the Tulsa area.

John 3:16 Mission

Beef and Veggie Foil Packs

Beef and Veggie Foil Packs

This recipe comes from my sister over at MommyHatesCooking.com:

A few weeks ago, we went on a little camping trip and of course food is a big priority when camping.  It’s easy to work up an appetite when you are outside all day, but there is also the need for something you can make outdoors too.

These Beef & Veggie Foil Packs are just the ticket, they are super easy and can be customized to your taste.  For instance, when we went on our camping trip we had them with potatoes, carrots, and onions.  This time I made them at home with green beans, potatoes, and onions.  Beef & Veggie Foil Packs are a great way to use fresh produce that you already have on hand.

Beef and Veggie Foil Packs

I decided to make these using Cattle Tracks Organic Ground Beef that I picked up at The Produce Gathering.  The main difference being the quality of beef but also there is so much less oil and grease from the beef.  I felt like it made the foil packs much lighter and didn’t coat the veggies with too much grease either.

I decided to make these with sliced potatoes, snapped green beans, and then a little bit of diced onion.  Once you have that in your foil pack, top it with a beef patty and seasoning.  I opted for rosemary, garlic salt, and a bit of fennel seed for ours.  It’s truly up to you on how you prefer to do it.

INGREDIENTS:

  • 2 Red Potatoes, Sliced and Halved
  • 2 Cups Green Beans, Snapped
  • 1/4 Cup Diced Onion
  • 1 Lb Lean Ground Beef
  • 1/2 Tbsp Rosemary
  • 1/2 Tbsp Garlic Salt
  • 1 Tsp Fennel Seed
  • Foil
  • Cooking Spray

DIRECTIONS:

  1. Begin by either warming up the grill or fire to medium-high heat or the oven to 400*.
  2. Place 4 evenly cut pieces of foil, square shaped, out on the counter.  Spray them with the cooking spray.
  3. Place even amounts of the potatoes, beans, and onion into each foil pack.
  4. Make 4 round balls out of the ground beef, place one on top of the veggies in each pack.
  5. Evenly distribute the spices to each foil pack.
  6. Wrap up and then cook for 45 minutes – 1 hour or until well done.
  7. Unwrap and serve.

At this point, you can either grill them outside over a campfire or on the grill in foil packs or if you are making these at home, you can opt to put them in the oven too.  I love that each foil pack is perfectly portioned for each family member.  My kids loved these and I also like that if I have extra veggies they can pick which ones they want in theirs.  It makes for a lot less fussing at dinner time.

Beef and Veggie Foil Packs

 

Chicken Salad with Avocado and Greek Yogurt

Chicken Salad with Avocado and Greek Yogurt

I have a confession to make, I love chicken salad. I mean, I absolutely love chicken salad. I am thrilled to share with you my healthy twist on the traditional chicken salad recipe.

Time to kick the mayo to the curb and bring in the avocado. Avocado is something I always thought I would hate so I didn’t try it until about 2 years ago. Honestly, I had discovered I was gluten intolerant and had begun to have several issues with all sorts of different foods. I tried avocado out of desperation and I was floored. I loved it. Now, I use it in all sorts of recipes, it is my go-to.

Chicken Salad with Avocado and Greek Yogurt

Avocado makes for an easy substitute for mayo in just about anything but especially in chicken salad. I did add in a little greek yogurt but you do not have to if dairy is an issue.

INGREDIENTS:

2 ripe avocados sliced

1 pound cooked chicken strips

1/2 cup chopped leeks or onions

1/2 cup grapes (chopped if you do not have a food processor)

1/4 cup plain greek yogurt (optional)

salt and pepper to taste

Chicken Salad with Avocado and Greek Yogurt

DIRECTIONS:

This is SO simple, add every single thing to the food processor. You can accomplish the same thing in a blender if needed, just mix a little at a time. I over processed a bit and made it more creamy than I’d prefer normally but it still tasted great! Add in the salt and pepper to taste, you can also add in a dash of mustard if you like. Mustard is not my thing.

Chicken Salad with Avocado and Greek Yogurt

When a recipe calls for onions, I typically substitute and use leeks. I love leeks just about as much as I love avocados. This is the benefit of cooking, you can make substitutions as you like and you won’t ruin the whole recipe. Being gluten free, I either wrap my chicken salad in lettuce or spread it on gluten free toast. Either way, this recipe is crazy good and easy to whip up in a hurry!

Chicken Salad with Avocado and Greek Yogurt

Lemon Pepper Chicken with Spaghetti Squash and Rainbow Chard

Lemon Pepper Chicken with Rainbow Chard

Here’s another great recipe from my sister over at MommyHatesCooking.com:

One thing I mentioned that I love about this co-op is that I get to try new produce that I normally do not purchase like Rainbow Chard.  Have you tried Rainbow Chard?  It’s a beautiful pink and green vegetable and looks similar to a green leaf lettuce.  It sautes though very well with a little bit of olive oil and garlic.

I decided to grill up some Lemon Pepper Chicken and then serve it with sauteed spaghetti squash and rainbow chard.  The result?

Delicious!

It was melt in your mouth good, very light and filling.

Lemon Pepper Chicken with Rainbow Chard

This recipe can really be adapted to what you have on hand as well, I added diced onion to this as well giving it a variety of flavors.

INGREDIENTS:

  • 4 6oz Boneless, Skinless Chicken Breast
  • 1 Lemon
  • 1 Tsp Cracked Black Pepper
  • 4 Lb Spaghetti Squash, Steamed and Scraped
  • 1 Bunch of Rainbow Chard
  • 1/4 Cup Diced Sweet Onion
  • 1 Tbsp Olive Oil
  • 1 Clove Crushed Garlic
  • 1 Tsp Sea Salt

DIRECTIONS:

  1. Begin by squeezing the juice from half the lemon and adding the pepper to the chicken.
  2. Grill the chicken either on an outside grill or indoor grill pan until well done or the internal temperature of 165*.
  3. While the chicken is grilling if you have not already, steam the spaghetti squash per these instructions. Scrape the inside of the spaghetti squash and set it aside.
  4. Chop up the rainbow chard and set aside along with the spaghetti squash and onion.
  5. Add the olive oil into a cast iron skillet and warm up to medium heat.
  6. Add in the crushed garlic and sea salt.
  7. Add in the spaghetti squash, chard, and onion.
  8. Saute for about 5 minutes or until the chard is soft.
  9. Serve the grilled chicken over the veggies.

Lemon Pepper Chicken with Rainbow Chard

I decided to steam the spaghetti squash first, then I added it to the saute pan along with the chard and onion.  It only needed to saute for about 5 minutes and it was ready to pair with the chicken.  Now, I’m hoping to see Rainbow Chard in the produce basket again because it was just SO good!  I felt like it sort of tasted like spinach, and it cooked similar too.

Blueberry Oatmeal Smoothie

Huge thanks to my sister, Kristy of MommyHatesCooking.com for this great recipe. She’s recently become a member of The Produce Gathering and has joined in to help provide our community with amazing recipes.

Here’s the recipe via Kristy:

These past few weeks, we have really had spring fever around here!  How could we not though, it’s been nearing 80 degrees!  We spent almost all of last weekend outside cleaning the flower beds.  Then, my husband got the tiller ready so that we can soon till up our garden too.  It’s almost time for lots and lots of fresh produce, but the great thing is you can get just that with The Produce Gathering several times a month too.  When you order, be sure to use the code MHCMember so you get the membership cost for FREE!

Blueberry Oatmeal Smoothie

I shared with you last week a little bit about The Produce Gathering, but basically it occurs every other week here in Broken Arrow and features a bushel of produce along with many organic meats, nuts, eggs, and more.  They even have meal packs that you can use for dinner.

Blueberry Oatmeal Smoothie

As we spend our days cleaning up the outside and enjoying a little fresh air these Blueberry Oatmeal Smoothies are a great way to get some added nutrients.  My husband absolutely LOVED these and was begging for more minutes after I made this one.  My son was on the fence about the addition of peanut butter, my husband and I loved these with the peanut butter.  It’s completely optional though and up to you and your taste.

Blueberry Oatmeal Smoothie

INGREDIENTS

  • 1 Cup Oats or Gluten Free Oats
  • 2 Cups Nonfat Vanilla Greek Yogurt
  • 1 Cup Blueberries
  • 1 Tbsp Peanut Butter
  • 1/2 Tbsp Roark Acres Local Honey

DIRECTIONS:

  1. Add in the oats to the blender and grind into a dust texture.
  2. Add in the remaining ingredients and blend well to make a smoothie.
  3. Pour and serve.

Enjoy the morning!