Ripley after our relocation to Indiana. He loves hanging out at the local farmers market.
Relocating from Oklahoma to Indiana was a stressful experience for me and my family. Our relocation was prompted by my husband’s job transfer. Essentials had been packed and taken with us on our drive to get us through a few days until the professional relocation company delivered our furniture. We arrived in Indiana to an empty house. The first few days were a little like camping. After a long car ride and sitting in an empty house, the family was starting to get a little stir crazy.
New to the city and neighborhood, we decided to get out and about. So, we leashed up our dog, Ripley, and went to the local farmers market. It was a great experience! We met lots of locals and several of our neighbors as well as many local farmers. I even met a local rancher and purchased some meats to grill that evening. Our dog enjoyed exploring and meeting new canine friends, too. Many people stopped to chat with us because Ripley helped break the ice. It was a win-win and made us feel at home more quickly.
If you just moved to a new community, get out and explore by taking a trip to the local farmers market. The markets are free to roam, many have live entertainment and most have some prepared foods and snacks, which are perfect if your appliances haven’t arrived yet. Just being outside around other local people and the fresh, brightly colored fruits and veggies makes you feel more welcome.
Our family has gone to the local farmers market every Saturday it’s open. I love having the option to take my dog shopping for groceries!
Click here for a list of farmers markets in your area.
Bekins Van Lines understands the difficulties of trying to prepare a meal – on top of moving and unpacking – it can seem like an impossible task.
We’re here to ease the stress with three more easy-to-make recipes. Did you miss last week’s? You’ll want to check it out. It includes the recipes for easy fried rice, taco casserole, and more. If you want more dinner ideas, be sure to visit our Pinterest board for more delicious meals.
- 3 boneless skinless chicken breast halves cut crosswise into 1/2″ strips
- 2/3 cup Bisquick mix
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic salt
- 1/2 tsp paprika
- 1 egg, slightly beaten
- 3 Tbsp butter or margarine, melted
- Heat oven to 450 degrees
- Line cookie sheet with foil and spray with cooking spray
- In a resealable freezer bag (a big one), mix Bisquick, cheese, salt and paprika
- Dip half the chicken nuggets into the egg and then place in the resealable bag. Seal the bag and shake. Place the chicken on the cookie sheet and repeat the process for the remaining chicken.
- Drizzle your butter over the chicken and bake for 12-14 minutes, turning them over halfway through.
- 2 packages of Kraft Thick and Creamy Macaroni and Cheese
- 1 pound ground beef
- 1 1/2 cups spaghetti sauce
- 1/2 cup shredded mozzarella
- Prepare the macaroni and cheese according to the package directions. You can prepare it using half the amount of butter and skim milk to reduce the fat.
- While the macaroni cooks, brown the beef in the skillet and drain. Add the spaghetti sauce to the meat and stir to combine.
- In a 9×13 dish, spread half of the meat mixture to cover the bottom of the pan. Follow with a layer of half of the macaroni and cheese. Repeat the layers with the remaining meat mixture and mac and cheese.
- Sprinkle the mozzarella over the layers and bake at 375 degrees for 15 minutes or until hot and bubbly.
- 2 potatoes
- 1/3 cup olive oil
- 1 Tbsp chili powder
- 1 Tbsp garlic salt
- Sprinkle of pepper, to taste
- Preheat the oven to 415 degrees
- Slice potatoes in half and then in strips and place in bowl
- Add the seasoning mixture to the bowl
- Cover a baking sheet with aluminum foil and spray with olive oil or cooking spray
- Spread out the fries so that they are all laying flat
- Bake for 15-20 minutes and then flip
- Bake for an additional 15 minutes until golden brown
Great Dinner Recipes
It’s your first week in your new home, and you still haven’t managed to find the box with most of your cooking supplies. By the end of every day it seems like you’re verging on near exhaustion. This is unfortunately what many people experience after a move, especially after a move that has taken you all the way across the country, like many moves that Bekins performs. Don’t fret though, you will eventually get your house and your kitchen unpacked, but in the meantime, here are a few easy recipes that your whole family will enjoy – and won’t break the bank.
All of these recipes were found on Pinterest. You can access the recipes on Bekins’ Pinterest board entitled Easy-to-Make Recipes.
We love recipes that don’t require a lot of ingredients and this one is about as easy as they come:
- Cooking spray
- 2 large eggs, lightly beaten
- 1 cup uncooked carrots, shredded or diced
- 1 cup onion, diced
- 3 cups cooked white rice
- 1/2 cup frozen green peas, thawed
- Chicken or shrimp – you choose how much you’d like to add
Note: You can add whatever frozen or fresh vegetables that you typically prefer in your fried rice. Customize based on preference — and what you have in your kitchen!
- Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.
- When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.
- Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.
- Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cups per serving.
- 1 can Condensed Chicken Broth
- 1 soup can water
- 3 cups uncooked rotini pasta
- 1 can Condensed Cream of Mushroom Soup
- 1 cup milk
- 1 can (6 ounces) tuna, drained and flaked
- 1 cup cheddar cheese, shredded (about 4 ounces)
- 2 Tbsp. Italian-style dry breadcrumbs
- 2 tsp. butter, melted
- Heat the broth and water in a 12-inch skillet over medium-high heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook until the pasta is tender, stirring often. Do not drain.
- Stir the soup, milk and tuna in the skillet. Top with the cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle over the tuna mixture. Cook until the mixture is hot and bubbling.
- 1 pound ground beef
- 1 cup chopped onion
- 1 bottle (8 ounces) taco sauce
- 3/4 cup water
- 1 can (4 ounces) diced green chiles
- 1 package taco seasoning mix
- 1 package (12 count) taco shells, broken
- 2 cups shredded mild cheddar cheese, divided
- Optional: chopped tomatoes, green bell pepper, sour cream
- Preheat oven to 375 degrees
- Spray with cooking spray 11×7 inch baking dish
- Cook beef and onion in a large skillet over medium heat, stirring occasionally, until beef is browned
- Drain and discard excess fat
- Stir in taco sauce, water, chiles and seasoning mix; bring to a boil
- Reduce heat to low
- Cook 3-4 minutes, stirring occasionally
- Layer half of broken taco shells on bottom of prepared baking dish
- Cover with half of meat mixture; sprinkle with 1 cup cheese
- Repeat with remaining incredients
- Bake 20-25 minutes or until bubbly and cheese is melted
- Serve with desired toppings
Stay on the lookout for more recipes that will grace the pages of our blog. Until then, follow Bekins Van Lines on Pinterest for more recipes, DIY home decoration ideas, and moving tips.