Meat Stew and Bean Stew - Crock Pot Freezer Meals for Two

New Recipe Wednesday - Crock Pot Meals for Two

Yes we are close to the end of this series. As I have mentioned before all I did was take the recipes from Mixing with Michelle and cut them down to feed two people. These meals are geared to be healthy and portion controlled. These last two are both stews and in my opinion are both good. So go ahead and buy all the ingredients and make them up on the same day. Enjoy individually later!

Let's start with Meat Stew

1 lb meat (beef, pork or whatever is on sale) cube

1 onion

1/2 acorn squash, cubed

1/2 zucchini, sliced

1 celery stalk, chopped
1 red bell pepper, chopped
1 tsp salt
1/4 tsp pepper
2 tsp minced garlic
1/2 can canned tomatoes
1/2 can beef broth

Put all ingredients in a gallon zip lock bag ( I only had quart size). Freeze. Thaw bag and add contents to crock pot. Cook on low 4 hours or until done. Stir occasionally.

Bean Stew

3 cups chicken broth

1/2 cup dry beans, black or pinto, rinsed

1 carrot peeled and finely chopped

1/2 small onion, chopped

1 celery stalk, chopped

1.5 Tbsp uncooked brown rice

1 Tbsp minced garlic

1/2 tsp dried thyme

1/4 tsp salt

black pepper to taste.

Combine all ingredients, minus the broth, in a zip lock bag. Freeze. Thaw, add broth and bag to crock pot. Cook on low 4-5 hours. 

As you could see both stews took similar ingredients so why not make both. You'll be one step ahead!

I hope you enjoyed this series. I thought it was really handy to buy ingredients and prep all ten recipes and then freeze as make ahead meals. I also like the portion control. So be healthy and this will make you happy. 

Happy eating! Linda

Sausage and Bean Supper - Crock Pot Freezer Meals for Two

New Recipe Wednesday - Crock Pot Freezer Meals for Two

If you haven't noticed these recipes are geared more to a winter time meal. This one will not disappoint. Let's make this entire recipe! It's enough for 2 meals for 2.

Sausage and Bean Supper

1 lb Ground Turkey  - be sure to rinse the meat. I add seasoning to ground turkey to get my sausage flavor
1 Onion Chopped
1 Celery Stalk Chopped
1 Tbsp Worcestershire Sauce
1.5 tsp Dry mustard
¼ cup sweetner of choice - xylitol
1 can Tomatoes with Chili Peppers
1 can Butter Beans, rinsed and drained
1 can Kidney Beans, rinsed and drained
1 can Garbanzo Beans, rinsed and drained

Brown ground turkey and chopped onion. Stir in the seasoning. Let cool. Divide all ingredients into two zip lock bags. Label bags as above. Freeze. Thaw contents of one bag. Cook on low in crock pot for 4 hours. Stir occasionally. You may choose to cook less than 4 hours. Serve with shredded cheese over rice. 

Don't skimp on making the seasoning. It truly is yummy. If you don't want to follow the link to make it, I have provided the recipe below.

1 1/2 tsp salt

3 1/2 tsp paprika

2/3 tsp garlic powder

1/3 tsp fennel seed

1 tsp black pepper

1/4 tsp crushed red pepper flakes

Mix and add to ground turkey as above.

We only have two more recipes in this series to cover. I hope you are not bored with Crock Pot Cooking yet. The beauty of these recipes is that you can make them all ahead and freeze up to a year. When you're in a hurry pull one out and it looks like you've put alot of work into something that took minutes on the day of eating.

Up next...Meat Stew and Bean Stew

Linda

ElliesAlley

I've started a new adventure. My Grandma Morris taught me and my sister to sew when we were 8. We made matching tops and scarves for our 4-H project. Got a blue ribbon by the way. Growing up my Grandma Mellinger would wear an apron everyday over her dress. Both Grandmothers loved to garden, freezing or canning what they grew. And, I consider both of them to be very crafty and creative. Which leads me to my new adventure. I've taken my love of sewing and memories of days gone by and created ElliesAlley. 

In my shop https://www.etsy.com/shop/ElliesAlley  you'll find Aprons and Home Decor. I also have a Facebook page www.facebook.com/ElliesAlley .

Please swing by both sites for the latest apron I've sewn or a new recipe and much more. You may not see new posts on the Lindaloo blog but don't worry. Follow me on Facebook, like my page and feel free to comment. The more you do the more you will see my posts in your feed. Or you can always search for ElliesAlley on Facebook. I'm hoping to reach new and old friends so feel free to share my Facebook posts!

Thanks for checking in on me. 

Linda

Etsy.com/shop/ElliesAlley

www.facebook.com/ElliesAlley

Pork and Veggies - Crock Pot Meals for Two

New Recipe Wednesday - Crock Pot Meals for Two

Wow, we are on our 7th recipe of the series. How do you like them? I would love to know. Leave me a comment at the bottom. Until then let's try Pork and Veggies!

Pork and Veggies

1/2  lb Pork Roast, cut into 1/2 inch strips
1/2 Onion, chopped
1/2  Green Bell Pepper, sliced
1 stalks celery, chopped
1/2 small acorn squash, cubed

1/4 pound Fresh Mushrooms, sliced

4oz Chicken broth
3/4 Tbsp Apple Cider Vinegar
1/2 tsp Salt
1 tsp Worcestershire Sauce

Combine ingredients in a large ziptop bag, freeze. Thaw contents of bag and place in a slow cooker. Cook on low 4 hours. Serve over hot "rice" - ie. riced cauliflower or shredded and steamed cabbage. 

If you're just dropping by I've been sharing some recipes from Mixing with Michelle. You can find the original recipe here. I have cut these recipes down to feed the newlywed or empty nester. They are geared toward smaller portions and a healthy lifestyle. I have really been likely these last several recipes but this one was bland. Maybe you have some suggestions to spice it up? Let me know.

Next Wednesday...Sausage and Bean Supper

Linda

BBQ Chicken - Crock Pot Meals for Two

New Recipe Wednesday - Crock Pot Freezer Meals for Two

Let's agree, these recipes have gotten better haven't they? And this one won't disappoint either. You're probably still thinking about last weeks Moroccan Beef. But let's dive in.

BBQ Chicken

I live in the heart of the Midwest where BBQ is wildly loved and devoured. This has a little twist to it. I hope you like it as much as we did. 

• 2 medium unpeeled sweet potatoes, cut into 1/2 inch pieces
• 1 large green pepper, cut into strips or cubes
• 1/2 large red pepper, cut into strips or cubes
• 1 zucchini, chopped
• 1 cups chopped onion
• Gluccie to thicken
• 2 boneless skinless Chicken Breasts
• 1 15oz cans of tomato sauce
• 2 tablespoons THM brown sugar
• 1 tablespoons Worcestershire sauce
• 1 tablespoon ground yellow mustard
• 1 clove garlic, finely minced, about 2 tablespoons
• 1/2 teaspoon salt
• 
  
• Label freezer bag. Mix ingredients and add to freezer bag. On the day of cooking, dump it into your slow cooker and cook on low for 4 to 6 hours, depending on your specific slow cooker. 

I cannot express enough how handy it is to take all 10 of these recipes, buy all the ingredients then take a day to prep them all! Make ahead meals at its finest. This was a keeper. Enjoy!

Next up...Pork and Veggies

Linda

Moroccan Beef - Crock Pot Freezer Meals for Two

New Recipe Wednesday - Crock Pot Freezer Meals for Two

Are you enjoying these recipes in this series? They may be a little different than what you typically put on your menus. I am always ready to try something new. This week...

Moroccan Beef "Healthified"

Yep, you see the label on my bag. This is for the gang to enjoy or make it for yourself and have plenty of leftovers. Just remember, portion control! But if you fear the overeating go ahead and cut the recipe in half. Less temptation.

1/2 cup sliced onion

2 lbs beef roast. (I have to laugh because in the original recipe it says to get grass fed beef) I'm originally from Iowa where we have corn fed beef. LOL

1 tsp Celtic sea salt

Add all ingredients to a gallon size freezer bag labeled appropriately. On cooking day, thaw and place in crock pot on low for 4-6 hours. (depending on your crock pot temp) Shred with a fork and serve over Rice, Cauliflower Rice or in a tortilla. This huge recipe feeds 8.

We thought it was delicious! If you're checking in for the first time in this series start here to get in the groove of what's going on.

Enjoy!

Linda

New Recipe Wednesday - Crock Pot Freezer Meals for Two

This is the third in my Crock Pot Freezer Meals for Two series. If you're just check in go back to the first in the series to get caught up to speed. It was so handy to prep all ten meals in the Crock Pot Freezer Meals for Two series. What's not to love about ready made meals when you've had a tough day. You'll like this one so we're going to head right to the recipe.

Bacon Wrapped  Chicken with Rosemary

2 Pieces of Chicken (I used boneless skinless breasts)
2 Slices of Bacon
Olive Oil
Minced Garlic
Black Pepper
Rosemary

Ok, you're saying two chicken breasts? Two strips bacon? Yup, remember these are healthy PORTION CONTROLLED meals.

Brush chicken with oil, season with pepper and a generous amount of rosemary and minced garlic. Wrap with bacon. Label your quart size freezer bag. Put into a zip lock bag and freeze. Thaw. Cook in oven at 350 degrees for 45 minutes (or until done), or cook in crock pot on low for 4 hours. OR throw it on the grill.

Let me know how you like it? We sure did.

Next week...Easy Slow Cooker Moroccan Beef

Linda

ElliesAlley

This is Ellie. I've chosen her to represent my new endeavor. I've had friends tell me for a long time that I should sell the items I make. And now I am. You can find my creations on Etsy. 

www.Etsy.com/shop/ElliesAlley

Come take a peek at the Retro, full, reversible aprons I've made. Soon I'll have cupcake shaped pot holders to match the aprons for sale also.

You might also like some of the Home Decor I selling as well.

These can be customized with a verse of your choice. Made from Reclaimed wood.

Thanks for dropping by.     Linda

Jambalaya - Crock Pot Meal for Two

New Recipe Wednesday - Crock Pot Freezer Meals for Two

The last two weeks have been ho hum. But not this week. This is so good you'll want to make ahead two batches. The recipe below will be split into two bags for two different meals. Let's jump right in.

Jambalaya

1.5 cups chicken broth
2 bell peppers
1/2 large onion, chopped
1 large 16oz., can of diced tomatoes (leave in juice)
1 garlic clove, diced
1 bay leaves
11/2 lb large shrimp raw and deveined (optional - I don't add it to mine)
2 ounces chicken diced
1/2 pkg spicy Andouille sausage
1/2 head of cauliflower graded into a fine rice consistency
1 cup okra
1 tsp Cajun Seasoning

Split all ingredients except the chicken broth into 2 zip lock bags.  This recipe makes two meals worth. On the day of cooking add chicken broth and cook on low for 4 hours. Warning!! This is spicy. If you can't handle the heat I would buy a less spicy sausage and go lighter on the Cajun Seasoning.  We loved this one. I hope you do too. Let me know if you have questions.

Next up....Bacon Wrapped Chicken with Rosemary

Linda

Chicken Curry with Cabbage and Peppers

New Recipe Wednesday - Crock Pot Freezer Meals for Two

Welcome back! I hope you checked in last week and tried my first in the series No Potato Beef Stew - Crock Pot Freezer Meals for two. If not click the link and read a little background on this series. I've taken it from Mixing With Michelle and put my only little spin on it. It is healthy, you may loose a few pounds, and it is geared toward the empty nester or newlyweds. Double the ingredients to make it for 5-6 people but I'm blogging about meals for two. So enjoy!

Chicken Curry with Cabbage and Peppers

1 to1.5 lb boneless chicken, cubed
2 cups milk - I used Almond.
2 tsp curry powder
1 small yellow onions
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1/2  head of cabbage, chopped

Label you ziplock bag. Add all ingredients minus the milk. Freeze. Cook on low for about 4 hours until done. Add milk during the last 15 minutes of cooking.

Serve over rice or noodles.

Ok, confession time. We did not like this one. We labeled it "not a do again". Really was very bland. Even with the curry powder. But I want you to make the call. Give it a try and let me know what you think.

Check back with me and we'll make Jambalaya. Spoiler alert! This is a keeper!

Linda

No Potato Beef Stew

New Recipe Wednesday - Crock Pot Freezer Meals for Two

I know some of you have been patiently waiting for this blog. Here it is finally. I'll take every Wednesday in September and October and share a crock pot freezer meal for two.

I really cannot take credit for any of these meals. I did some searching and came across Mixing With Michelle. If you click the link it will take you to her THM Crock Pot Cooking Menu Session 1. She gives you 10 recipes that you can prepare ahead of time and freeze to later make in the crock pot. Her recipes typically feed 5-6 people. The THM stands for Trim Healthy Mama. It is a whole eating plan. You must at some point click the link to read in more detail. But I digress, I typically only cook for two. Whether it be for my husband and I or maybe my youngest son, still living at home and I if hubby is out of town. Now if you couldn't resist and clicked the link you saw that Michelle creates a shopping list for all of these 10 meals. And I thought I'm game, I'll buy all this stuff cut the recipe in half and have 20 freezer meals. It took me that afternoon and the following afternoon with interruptions to prepare all 20 meals. Not bad considering the night before I wanted a meal all I had to do was thaw and the next day throw it in the crock pot. If you want to do it in this fashion, you got it, click the link. In hind site I would have tried some of the meals first to see if we liked them before diving in head first. So I am going to give you a recipe by recipe format. If later you loved what you ate and want to do the shop, prep and freeze for 20 meals go for it. We still have 3 meals in the freezer and I did this last winter. :)

Here we go...

No Potato Beef Stew for 2

1 lb Beef Cubed
1 cup chopped onion
2 large peeled and diced turnips (optional)
1/2 can tomato paste
2 cloves garlic
2 tsp dried thyme
2 medium carrots chopped
3 stalks celery chopped
2 bay leaves
2 tsp dried parsley
2 TBSP Apple Cider Vinegar
3 cups green beans
1 cup beef broth
salt and pepper as desired

Place all ingredients into a gallon zip lock bag (EXCEPT the broth)  that you have labeled with a sharpie as to what it is. I also added cooking instructions to make life even easier on the day of cooking it.  Freeze bag. On cooking day add broth and cook for 4 hours on low.

I have to tell you, either my crock pots cook at a higher temp than most but I always cook for less time than what the directions suggests. If you can keep an eye on it so as not to overcook it. I rated each recipe after we had eaten it. This one was a little bland. It was just good. Not great. Not excellent. Just good.

This is what my kitchen looked like when I made all 10 recipes, thus 20 meals according to the THM plan. Day 1.

And day 2.

It was fun. But again, I suggest you take the recipes one at a time and taste test first. 

Check in next Wednesday. We'll make Chicken Curry with Cabbage and Peppers. 

Linda

Asian Salmon in Foil

New Recipe Wednesday

I am somewhat sad. This is the 4th and last in my series on Salmon Recipes for the month of August. I never really liked or even ate fish much growing up, but as an adult I have truely embraced it. So many different ways to prepare it and sooo good for you. This recipe is another awesome one so I'm going to get right to it.

Ingredients

1/4 cup honey
3 cloves garlic, minced
2 Tbsp reduced sodium soy sauce
1 Tbsp rice vinegar
1 Tbsp sesame oil
1 Tbsp freshly grated ginger
1 tsp sriracha
Freshly ground black pepper, to taste
2 lbs salmon or what ever size fillets per person you like
2 green onions, thinly sliced
1/2 tsp sesame seeds (I don't always use these, only when I have them on hand)

Preheat oven to 400 degrees. Line a baking sheet with foil

In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, sriracha and pepper to taste.

Place salmon onto the foil. Spoon the honey mixture over salmon. Seal the salmon in the foil.

Bake in oven 10-20 minutes depending on number of fillets you are cooking.

Serve garnished with green onions and sesame seeds.

For a treat, save some of the honey mixture. Lay some asparagus on a baking sheet and spoon honey mixture over. Place in oven for 5-10 minutes. Serve with salmon.

Let me know how you enjoyed my salmon recipes. Remember when looking for salmon at the store, seek out the wild caught. Better for you and so much yummier tasting.

You'll want to check back in on me in September for New Recipe Wednesday. It has been a long time in coming but I will start my series on cooking for 2. Combined with freezer meals. If I tell you this now, I'll have to blog about it right? Motivation for me. :)

Enjoy!

Linda

Peppered Salmon with Roasted Root Veggies

New Recipe Wednesday

This is the 3rd recipe of 4 in my Salmon Series for the month of August. I hope you have been enjoying them so far. Don't let the Roasted Root Veggies scare you. At first I thought, no way! But boy I was glad I tried this. I actually cook beets as a side dish now. Yum!

Ingredients:

4 med carrots, coarsely chopped

2 small beets, peeled and coarsely chopped (warning, beets will stain your hands and clothing so take cautionary acts)

3 Tbsp olive oil

1 tsp sea salt

4- 4 oz skinless salmon fillets

1 tsp coarsely ground pepper

1/4 cup frozen orange juice concentrate, thawed

chopped green onion as garnish

Preheat oven to 425 degrees.

In a baking pan combine carrots, beets, half the oil and half the salt. Cut a large piece of foil.  Place salmon on foil. Sprinkle salmon with remaining salt and pepper. Seal salmon in the foil.  Place on baking sheet or in a baking dish. Put both the veggies and the salmon in the oven. Bake for 20 minutes or until salmon is just flaky.

Makes 4 servings. 392 calories per serving.

Wild caught salmon is only available certain times during the year. Typically June, July and August. May also be available in some areas in the winter also. It may cost a little more but it is soooo much better tasting and better for you than farm raised. Farm raised salmon will have antibiotics and PCB's (those are carcinogens, yikes!) 

Enjoy!

Linda

Salmon Bake ala Jessica

Did you try last weeks recipe? Ancho Grilled Salmon If not you'll want to before you try my second salmon recipe in the series for August. Delicious!!

Salmon Bake ala Jessica is great for a night you don't have much time or are just plain tired from chasing the kids all day. Again, I cannot stress enough how wonderful and better for you wild caught salmon is. The only bad thing is, it is only available certain times of the year. June, July and August and for a few months in the winter. So stock up, cut these babies in serving sizes of your choice and freeze.

What you'll need:

4 skin on salmon fillets
2 cups chopped fresh spinach leaves
1 cup sliced fresh mushrooms
1 tomato, chopped
1/3 cup Zesty Italian Dressing

Heat oven to 375 degrees

Place salmon skin side down in a 13x9 baking dish sprayed with cooking spray.

Combine remaining ingredients; spoon over salmon.

Bake 15 -20 minutes depending on how hot your oven is.

Thanks Jessica for sharing this recipe with me!

Linda

Ancho Grilled Salmon

New Recipe Wednesday

Wild caught salmon is only available certain times during the year. Typically June, July and August. May also be available in some areas in the winter also. It may cost a little more but it is soooo much better tasting and better for you than farm raised. Farm raised salmon will have antibiotics and PCB's (those are carcinogens, yikes!) We found wild caught salmon at our local grocery store and at Costco. These babies are big. When I bring mine home I cut them into serving sizes I prefer and place them into freezer baggies. This way you have just the right amount to feed your family. Whether it be 2, 4, 5 or more mouths to feed.

So, I have taken the month of August to give you my tastiest and easiest Salmon Recipes. Here is the first of four.

Ancho Grilled Salmon

2 med sweet potatoes
1 tbsp sugar
1 tsp salt
1 tsp ground cumin
1 tsp ground ancho chili pepper or chili powder
Olive oil cooking spray
4 -5 to 6 oz skinless wild caught salmon fillets (cut the salmon into the serving size of your choice)

Preheat broiler or grill. Scrub potatoes. Halve lengthwise; cut in 1/4" slices. Place on greased rack of unheated broiler pan Or on foil if grilling. In bowl combine sugar, salt, cumin and chili pepper. Coat potatoes with cooking spray; sprinkle both sides with half the spice mixture. Broil 4" from heat or on grill for 10 minutes or until tender, turn once.

Rinse Salmon, pat dry. Lay on large piece of foil. Sprinkle with remaining spice. Seal salmon inside the foil. Bake on grill or in oven for 10 minutes or until flaky. Don't overcook. This salmon is to yummy to eat it dry.

Enjoy!

Linda

Paneling Art

 

I love crafts and DIY projects that cost little to nothing. This won't surprise you but several years ago when my husband had gone out of town on a business trip, I wanted to see what was behind the paneling in the family. Man, did I hate that dark paneling. It had to go. I quickly found out there wasn't anything behind this 3/4 inch think tongue in groove paneling. I am sure back in the day this stuff was the cat's meow. But in my lifetime, uh no. My hubby now says he's afraid to leave town as he doesn't know what I will do next. HA! We sold half of the paneling that some guy quickly purchased from Craigslist. Now I am wishing I had kept ALL of it. It really comes in handy. As you know I used it for the serving tray. And here it is again. Those that have pallets may use pallets. I choose my old paneling. I selected my pieces and used my big girl tools to cut them. I went with 16X16 end square size.

I then cut some thin plywood (yes, from my stash) to mount the paneling on.

Now use some construction adhesive and glue them on. I taped them together to make sure the tongue in groove was settled together. 

After making sure this had dried well I took them outside to sand off all that dark stain.

Now I had to decide what would be my design. And then which one would I choose. I printed these off of images I found on the internet. 

I went with "A" and made a stencil. I happened to have stencil material in my stash. Have you figured it out yet? I have alot of stash. :) Trace it on. Cut it out. Easy peasy!

Now get out the craft paint of your choice and stencil away! I had a spouncer that is basically a round foam piece on the end of a handle that I use to stencil. Less is more remember when applying paint. You don't want it to bleed under your stencil. AND be sure to tape your stencil in place so it doesn't move.

I couldn't just leave it like this. I wanted to add a Bible verse. This would make the perfect gift for my nephew, Nathan. His confirmation was coming and I would trace his verse on this for his gift. Print it out how you think it will fit on the wood and where you want it. 

Now, turn your paper over and take a pencil and draw over the words. Make sure you get it good and think.

Tape it in position on the paneling and trace over the words using pressure.

Take a peek. You should be able to see the lettering enough that now you can take a sharpie and trace the tracing. 

I put two small screws on the back and wrapped picture hanging wire around them as a way to hang it. 

Even though the invitations said no gifts....who can go to a celebration like this and not commemorate it. 

God bless you Nathan!

Love, Aunt Linda

Bulletin Board Awakening

I have waited 8 years for a kitchen remodel. I think I have a few more years to wait. But in the mean time I just had to do something with this old bulletin board that was hanging over the desk area of the kitchen.

So, the decision. To go with black paint or that new fabulous color I chose for the serving tray a few weeks ago. And you can tell my choice.  Valspar, Sea Seeker from Lowe's. When this kitchen remodel finally comes to be I am lightening everything up not only in the kitchen but in the family room too. But for now let's get back to the bulletin board.

Tape it off. Use a small brush and give it a couple of coats.

It looks awesome.

I originally hung it vertical but decided to go horizontal and cover up the phone wall mount we no longer use. 

If you need a small project to perk up a corner of your home look around and grab some paint. Pretty much everything can be painted. 

Thanks for checking in on me.

Linda

Grilled Glazed Salmon

New Recipe Wednesday

I just can't wait. While I finish the month of July recipes up, I want to give you a preview of what's coming for recipes in August!

Salmon! It should be what's for dinner! So good for you!

Wild caught salmon is only available certain times during the year. Typically June, July and August. May also be available in some areas in the winter also. It may cost a little more but it is soooo much better tasting and better for you than farm raised. Farm raised salmon will have antibiotics and PCB's (those are carcinogens, yikes!) 

While it is still hot outside, let's push the cooking onto the patio! Grilled Glazed Salmon.

2 Tbsp Dijon mustard

1/4 cup prepared horseradish

2 Tbsp honey

4 (6 oz) salmon fillets

Olive oil, for rubbing

Salt

Freshly ground black pepper

Preheat your grill.

In a small bowl, mix the mustard, horseradish, and honey. Rub the salmon with oil and season with salt and pepper. Grill the salmon over moderate heat, skin side down, about 3 minutes. Turn and grill 3 more minutes or until done. Turn once again and coat with glaze. Grill another minute.

Serve or you could serve on a kaiser rolls with red lettuce leaves, bacon slices and granny smith apples cut into thin slices. Bacon is typically a bad word in my house but every once in awhile you need to indulge right?

Enjoy!

Linda

Refreshing the Outdoor Furniture

I am not sure why, but I put this project off too long. The outdoor furniture needed refreshing with a new coat of paint. I bet some of these pieces are 20 years old. Wow, you gotta love iron furniture. This is how I did this.

Pick the most beautiful day of the summer! HA!! I don't know how it happened but there was no wind, full sun in the sky, mid 70's, and super low humidity. Perfect.

This was my paint of choice. I just love it. The furniture was originally green. It had a tiny bit of rust here and there. But not much at all. I took a sponge and with the hose washed down all the pieces. The wire brush made quick work of the bit of rust. Then time to get at it. This handy little handle made it so easy to spray the paint. You can get them in the paint section of the store. So worth it. 

I turned the furniture upside down to spray the bottom first. 2 light coats was all it took. Of course over the next day or so I found a few spots that needed touched up that I had missed. 

It took about 5 hours, all said and done. I couldn't be happier with how they turned out.

It's like have a brand new 8 piece set. 

Thanks for checking in on me.

Linda