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Join the Zax Mail Club and receive a coupon for a free meal!  This will be sent to you in the mail, so make sure to input the correct address. You can find a location near you here.

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Once coupons have expired, don't throw them away, send them to Military Families!  Our U.S. military families stationed overseas are able to use them on base for up to six months after the manufacturer's expiration date!

Keep in mind the time it takes to mail your coupons internationally--usually many weeks--so do try to get them sent off soon.  Some bases even welcome you to send your coupons directly to them even if you do not personally know a military family overseas, and these are the bases we list on our site.  They will either distribute the coupon donations to needy families or place them in an area where they can be picked up by families at the PX and Commissary.  (Please note: They can only accept regular manufacturer's coupons; no "in store" coupons or internet printed coupons.)

Here is a list of current addresses where you can send the coupons.  Please do something good to help these families and don't throw them out!

*  *  *  *  *  *  *

U.S. Air Force:

Fairford, UK

Airman and Family Readiness Center
PSC 36 Unit 4820
abs/sv3
APO AE 09456

(Message included by Fairford... "The coupons are greatly appreciated by our military families!")

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Alconbury, UK

RAF Alconbury
ATTN: Family Services
423 ABS/DPF
APO AE 09470

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Incirlik, Turkey

Airman and Family Readiness Center
39 MSS/DPC
Unit 7075, Box 175
APO AE 09824

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Osan, Korea

Airman and Family Readiness Center
Unit 2097
51 MSS/DPF
Osan AB
APO AP 96278-2097

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Yokota, Japan

Airman and Family Readiness Center
374 FSS/FSFR
Unit 5123
APO AP 96328

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Okinawa, Japan

Airman and Family Readiness Center
Unit 5134 Box 80
18 FSS/FSFR
APO AP 96368-5134

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U.S. Army:

Mannheim, Germany

Army Community Service
Unit 29901 Box 25
Bldg. 253
APO AE 09086-9901

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Stuttgart, Germany

Army Community Service
Unit 30401
APO AE 09107

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Vilseck, Germany

Army Community Service
Unit 28130
Bldg. 244
APO AE 09114

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Bamberg, Germany

USAG Bamberg
IMEU-BAM-MWR-ACS
Army Emergency Relief Manager
CMR 459
APO AE 09139

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Illesheim, Germany

Army Community Service
CMR 416
Bldg. 6510
APO AE 09140

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Lakenheath, UK

Airman and Family Readiness Center
48 FSS/FSFR Bldg 950
Unit 5200, Box 105
APO AE 09461

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Brussels, Belgium

Army Community Service
Unit 8100
Box 08
APO AE 09714

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Okinawa, Japan

Volunteer/Outreach Coordinator
ACS - 10th ASG
Unit 35115
APO AP 96376-5115

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Marine Corp:

Iwakuni, Japan

Marine and Family Services
Bldg. 411
PSC 561 Box 1863
FPO AP 96310-0009

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U.S. Navy:

Naples, Italy

Fleet and Family Support Center
Naval Support Activity Naples Department, Gaeta
PSC 811 Box 1006
FPO AE 09609

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Rota, Spain

Fleet and Family Support Center
PSC 819 Box 57
FPO AE 09645-5500

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I'm always looking for ways to bulk buy and freeze food so I can hold onto it longer.  With a family of 9, its essential to NOT waste food.  I came across this great post at The Former Fat Guy Blog - great title, huh?  He has a lot of great information over there on his site, but I loved this.  Thanks so much!

The basics of freezing

No matter what type of food you're freezing, there are several basic guidelines that will make your life easier, and help you get the best results. These are:

• Freezing can retain quality, but not increase it. Begin with good quality food.
• Try to prevent air coming in contact with the food, and moisture from escaping. Both of these will dry things out, and can 'burn' them in many cases.
• Freeze foods as quickly as possible. This will minimize the size of ice crystals that will form, limiting the damage to the food when thawed.
• Foods should be slightly undercooked when frozen if they are to be reheated when thawed.
• Only put as much food in the freezer as will freeze within the next 24 hours or so (usually about 2-3lb per cubic foot).
• Rather than freezing spices, add them just prior to serving a meal. They can change color and flavor when frozen.
• Label things so you know when they were frozen, and when to take them out.

How to freeze vegetables

Most vegetables freeze quite well (they'll happily stay frozen for several months). Where possible, use the youngest and most tender of those available.

Here's what's involved:

Preparation

1. Clean the vegetables to remove as much dirt as possible.
2. Trim them, removing any unwanted stalks and leaves.
3. Cut them into bite-size portions.

Blanching

Many vegetables contain a number of enzymes which cause them to lose their color and flavor when frozen. Blanching (putting the vegetables briefly in boiling water) stops these enzymes from acting.

To blanch the vegetables, set up a pan of boiling water beside a bowl of ice water. Using a slotted spoon, put a small handful of vegetables into the boiling water for a couple of minutes*, then transfer it to the ice water (to stop it cooking). Pat it dry, and put it aside. Repeat with the rest.

* Times vary, so here are the recommended blanching times for a number of common vegetables:

Vegetable	Blanching time
Asparagus	Wash, sort by size. Snap off tough ends. Blanch for 2-3 min.
Beans	Wash. Trim ends. Cut if desired. Blanch for 2-3 min.
Beetroot	Wash. Remove tops, leaving about an inch. Cook until tender (25-30 min for small beets; 45-50 for large ones). Cool promptly, peel, trim tap root and stem. Cut into slices or cubes. Pack into freezer containers.
Broccoli	Wash. Trim leaves. Cut into pieces. Blanch for 3 min.
Brussels sprouts	Wash. Remove outer leaves. Blanch for 4-5 min.
Cabbage	Wash. Discard course outer leaves. If shredded, blanch for about 1.5 min. For wedges, blanch for 3-4 min.
Carrots	Wash, peel and trim. Cut if desired. Blanch for 2 min (small carrots) - 5 min (large ones).
Cauliflower	Discard leaves and stem, wash. Break into flowerets or leave small heads whole. Add 1 tbsp vinegar to water, and blanch for 6 min.
Corn on the cob	Remove husks and silks. Trim ends. Blanch medium-sized ears for 8 min. Wrap ears individually in plastic wrap or freezer bags.
Eggplant	Wash, peel, slice 1/3 inch thick. Blanch for 4 min in water containing a tablespoon of citric acid or lemon juice.
Herbs	Wash. Snip or leave on stalks. For basil only, blanch for a minute. For other herbs, blanching is not necessary. Freeze in a single layer on trays or baking sheets.
Mushrooms	Wipe with damp paper towel. Trim. May be frozen without blanching.

Once all the vegetables have been blanched and cooled, pack them straight into containers or bags. Alternatively, lay them out on baking sheets / trays and freeze them like this (put them into containers or bags later - they'll fit better, and can be easily broken up).

How long will they last?

Frozen vegetables will generally last for 3-6 months.

Cooking with frozen vegetables

Frozen vegetables can generally be cooked when still frozen (no defrosting required), although some leafy greens are easier to separate when thawed a little.

To boil them, use about 1/2 cup of water for every 2 cups of vegetables (the rest is already in the ice). Steaming and microwaving are also good options.

How to freeze fruit

When it comes to freezing fruit, different types are treated in different ways. Before we get into specifics, here are a few general guidelines:

• Berries do well when frozen straight after harvesting. Apples, plums and peaches may need to wait a few days before hitting the freezer.
• Small whole fruits (such as cherries) can be frozen on trays for later use in salads, drinks and garnishes.
• Most fruits can be happily frozen for 8-12 months. Citrus fruits and juices should only be kept 4-6 months.

The general process for freezing fruit is to clean, trim and slice it; place it on trays or hard containers, and cover it with mild syrup to prevent it from going brown. The specific steps for a number of common fruits are listed below, but first: the anti-browning syrup.

Preventing the fruit from going brown

If the fruit is likely to darken when frozen (see table below), simply cover the pieces with ascorbic acid or citrus juice (in the case of firm fruits, they can even be steamed). To do this:

Ascorbic acid: this can usually be purchased from pharmacies or supermarkets. If you're unable to find any, just crush up a couple of Vitamin C tablets and add a little water.

Citrus juice: although this isn't quite as effective as the ascorbic acid, it definitely helps. Add a few tablespoons of juice to a quart of cold water, and soak the fruit pieces in it for a minute or two. Afterwards, pat them dry, put them in the containers and cover them with sugar, syrup, water or fruit juice.

Packing

Prior to freezing, the fruit is 'packed' or placed into containers and covered with acid, syrup, water, fruit juice or sugar. This prevents the fruit from losing quality whilst frozen - when thawed it should be identical to a freshly picked piece.

Common methods of packing include:

Syrup pack: a 30% syrup (a third sugar, the rest water) is recommended for most fruits (very sour fruits may need a little more sugar). When the syrup is cold, pour about 1/2 cup into the container. Add the fruit, and then cover with the syrup. Make sure to leave a bit of space at the top of the container (it'll expand slightly).

Sugar pack: sprinkle a little sugar over the fruit, and mix gently with a large spoon. The sugar will help to draw the excess juice out of the fruit.

Once again, make sure there's a bit of room at the top of the container.

Unsweetened pack: use water (with ascorbic acid if necessary) to cover the fruit. Allow some headspace for expansion.

Tray pack: spread small, whole fruits out in single layers on trays or baking sheets. Once frozen, repack them into bags or containers and put back in the freezer.

As they're already frozen, there's no need to allow for expansion in the containers.

The process itself

Details of the process for common fruits are:

Fruit	Preparation
Apples	Wash, peel, core, and cut into pie slices. Cover with ascorbic acid.
Apricots, Peaches and Nectarines	Wash in cold water and sort. Dip apricots or nectarines in boiling water until skins loosen, about 15 to 20 seconds. Chill, peel, halve and remove stones. Pack with syrup (above).
Bananas	Peel and mash thoroughly. Add 1/2 teaspoon ascorbic acid or lemon juice per cup of mashed banana. Package, seal, and freeze.
Berries	Wash and sort. Pack in syrup.
Cherries	Wash, sort, stem, and pit. Pack in syrup; add ½ teaspoon ascorbic acid.
Citrus Fruit	Wash, peel, section or slice fruit. Add ¼ teaspoon ascorbic acid to some sugar, and sprinkle over each layer. Let stand in refrigerator until fruit forms its own juice. Stir gently, and freeze.
Cranberries	Wash, sort and pack without sugar.
Currants (use large varieties where possible)	Wash in cold water and sort. Pack in sugar using 1 cup sugar to 8-9 cups fruit. For cooking, pack dry without sugar.
Gooseberries	Wash and sort. Pack without sugar or syrup or mix berries and sugar called for in pie recipe.
Melons	Wash. Cut flesh into ½- to ¾-inch cubes or balls. Cover with sugar syrup, using 2 cups sugar to 1 quart water. Serve partially frozen.
Pineapple	Peel and core. Dice, slice or cut into wedges. Cover with syrup.
Rhubarb	Remove leaves and woody ends, wash and cut in 1-inch lengths. Do not blanch. Pack with sugar.
Strawberries	Wash, sort and stem. Pack whole, sliced, or crushed berries in a light syrup.
Tomatoes	Cook completely (boil) prior to freezing.

How to freeze nuts

Most nuts (whether whole or chopped, shells or not) freeze quite well. To do this, simply double-bag them in freezer bags; and pop them in the freezer.

They'll keep for around 6 months.

Do the nuts need to be defrosted prior to use?

This varies according to the way you intend to use them. For dishes that are going to be heated in any case (such as stir fries), using them frozen is fine.

If you're going to eat them as they are (say you're sprinkling them on ice-cream), thaw them a little first. They'll taste better.

How to freeze meats

Whilst the frozen vegetables, fruit and nuts are all great to have; for most people the core of their freezer use centers around meat. After all, this is where the big financial savings come in (more on that in part II).

Although freezing meat is a fairly straightforward process, there are a few things to keep in mind:

• Freezing meat doesn't magically reverse spoiling. Make sure the meat is fresh to begin with.
• If you've ever tried to separate a couple of pieces of frozen meat, you'll know just how frustrating it can be. If you're putting two or more pieces in the same bag or container, place a couple of sheets of freezer paper between them.
• Game meats should be dressed and cleaned as soon as possible after shooting. There is no need to stuff them before freezing.
• Label things with the date by which they should be used.

The general process

To freeze meat, simply:

1. Trim fat and remove unnecessary bones
2. Cut into meal-sized portions
3. Place into freezer bags, plastic containers or wrap in foil or freezer paper (make sure to separate pieces with paper or foil)
4. Place in the freezer for desired time (maximum storage times listed below)

Nice and simple.

How long will it last?

Meats vary a little; depending on type, whether they're cooked or not and the amount of liquid in them. Here are a few suggested times:

Type	Time
Large cuts of meat (such as steaks)	6-12 months
Ground or minced meat	3 months
Cooked meats	1-2 months
Bacon and cured hams	1 month
Hotdogs, lunchmeats and shaved meats	1-2 weeks

NB: For meats bought at the supermarket, they're probably already packed in some form. Before freezing them, cut them to size (one piece per meal) and repack them. This will get rid of the excess gases and fluids which were present when purchased.

Freezing Seafood

Seafood can certainly be frozen, and fresh seafood freezes well. A few points to keep in mind:

• Freeze the seafood as soon as possible after it's caught
• Whole fish should be gutted and cleaned
• Once frozen, take out of the freezer, dip in water and put back in (this forms a protective coating)
• Smoked fish tastes slightly salty after freezing
• Freeze small fish whole, and cut larger fish into steaks prior to freezing
• All varieties of seafood can be frozen (for specifics, see the table below)

Freezing seafood other than fish

There are many, many varieties of seafood available - and several ways to freeze it. The following table lists the process for several common items.

Food	Process
Lobster	Cook in salted, boiling water for 8-10 min. Place in bags or containers, and cover with brine. Freeze. To use, boil for another 8-10 minutes (from frozen).
Scallops	Rinse well to remove sand and shell. Drain, place in bags or containers and cover with brine; freeze.
Clams and Mussels	Rinse well. Steam until opened, and remove shells. Cover with brine and freeze.
Prawns	The shells can be left on. Simply put them in containers, cover with water and pop them in the freezer.
Squid and Octopus	Freezing actually tenderizes the meat. Clean and gut them, place in an airtight bag and throw them in.
Oysters	Rinse well. Shuck, cover with their own liquid and freeze. NB: Oysters can also be frozen individually (in their own liquid) in ice-cube trays.

How long does it last?

Most fish will last for a few months or more. Here's the breakdown:

Food	Time
Oily fish	Up to 3 months
Smoked fish	Up to 3 months
Other fish	Up to 6 months
Oysters	Up to 6 months
Prawns	Up to 3 months
Squid and Octopus	Up to 3 months

Freezing Pastries

Most pastries freeze extremely well (my own freezer is generally filled with them). A few things to keep in mind:

• Custard and cream don't freeze terribly well (they both soak into the base). If you're planning to add some, wait until you're ready to eat it.
• Meringue toppings tend to toughen during freezing. As with the cream, add it just before serving.
• Sheets of pastry are notoriously difficult to separate when frozen. Make sure there's a sheet of freezer paper between each one.

Overall, it's a straightforward process. Place individual items in bags or plastic containers; and stack sheets with freezer paper between each.

Both cooked and uncooked pastry can be frozen.

How long does it last?

Pastry generally keeps well. A few approximate times:

Food	Time
Baked pastries with fruit fillings	3-4 months
Baked pastry (plain)	2-3 months
Unbaked pastry	6-8 weeks
Pumpkin pie	4-5 weeks

What not to freeze

Foods that do not freeze well include:

• mayonnaise
• cream puddings and fillings
• custard
• gelatin salads
• cheese
• the whites of hard-cooked eggs and uncooked egg yolks
• gravies made with wheat flour
• spices

Final thoughts on freezing food

Freezing food can be a great way to save money, make sure your favorites are available all year and cut down on food waste. Leftovers are often ready for re-use in another form.

As far as food safety is concerned, freezing food - for any length of time - is safe to eat. The various 'best before' times noted above simply refer to the flavors and appearance of the food.

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Did you ever hear the likes, a "chocolate diet?" Brace yourself because you hear right. Chocolate acts as a vitamin replacement; if this is true then healthy benefits derived from this particular diet may not be so bad after all
The chocolate diet is just one of many fad diets which include you eating favorite foods. While consuming your specified amount of yummy allowance keep in mind it is supposed to control high blood pressure and prevent heart disease. Although encouraging reasons for using the diet, what of rotting teeth and the people who bang weight on if they as much look at a bar of chocolate.
The diet mainly consists of fluids. Powder or supplements are given to the dieter to mix with milk or water. Is this not cocoa as we all know it?
Chocolate contains anti-oxidants that help prevent arteries clogging. Does this not leave the dieter in a catch 22 situation after being advised to avoid sugary foods because of fattening issues? Weighing up the good and bad is it not healthier to carry a little excess weight to avoid pores clogging or having a heart attack. Chocolate prevents heart disease and obesity increases the risk of heart disease. Is obesity not the same as fat? I am confused.
Chocolate powder shakes are not for replacing or substituting meals, but designed as healthy snacks to stop a rumbling belly. Is this diet so bad when the sugar supply gives us that much needed energy boost?
The question is does the chocolate diet work.. It's not clear that chocolate stimulates metabolism or helps the fat burning process. Beyond that, too much of anything can be bad. While chocolate does have health benefits, a diet with an emphasis in chocolate may not be the best way to lose weight. To shed pounds stick with a sensible eating plan.
Diet - Throughout the day you can munch two 40 gram bars of chocolate and drink sugar-free coffee with non-fat milk. Make eating exciting and appetizing, mix chocolate chips with strawberries in a glass bowl. Glass allows visibility of the delicious filling which guarantees lip licking. Slice a couple of bananas and drizzle melted dark chocolate over them. You have to take the chocolate diet for 5-7 days and no longer. After one course take a break for 3-4 days. The chocolate diet is a decreased calorie diet that centers on drinking liquid diet shakes to fill the gap. People use it as a replacement for food and if you consume less food this clearly indicate fewer calories.
I am not sure I agree this can be called a sensible diet when evidence proves different i.e. pounds piling on instead of dropping off and decaying teeth. Before dieting speak to your doctor or dietician
The sensible thing to do is ignore fad diets and embark on the sensible by following a sensible eating plan. Choose the wrong diet can be dangerous - seek expert advice. The best way to evaluate a diet is by the promises made. Overnight weight loss or miracle cures are promotional pledges you should snub.
Crash dieting is unhealthy. Weight loss is for more than just losing pounds. Exercise for skin and muscle tone is just as important. Exercise is necessary but it won't replace a diet. A combination of both is ideally the key source to losing weight. Give yourself time to adjust and not to lose focus when you begin your first diet.
Consider a low-key diet that aims at healthy foods:
1 Choose an apple over a chocolate bar.
2 Cut out cordials and drink water.
3 Walk rather than use the car or bus.
4 Limit portion sizes of what you eat. It is easier than counting calories and carbohydrates.
5 Use a smaller plate to serve dinner on.
6 Replace sticky puddings for pieces of fruit
To lose weight, fewer calories have to be burned off than what you take in. Skipping meals and eating fewer calories can cause severe consequences; it can lead to binge scoffing later because of low energy and blood sugar levels. A sensible and healthy eating plan will include between 1200 and 1400 calories daily for women and 1500 to 1800 calories for men. Breakfast being the most important meal of the day is one you must not skip. Eat 4 to 5 times a day but in moderation.
Chicken breast is a good source of protein also low in fat. Two recipes below cooked in 15-30 minutes, low in fat, and under 400 calories a serving
Chicken & Vegetable Kebabs
4 Blocks of egg noodles
2 Skinless chicken breasts
1 Jar/195g yellow bean sauce
3 Button mushrooms
1 Medium courgette

½ yellow & red pepper
1 tbsp olive oil
4 spring onions
1 red chilli
Wooden skewers
Method
1. Fill large pot with water - bring to the boil, add noodles, return to the boil and simmer for 4 minutes.
2. Dice chicken breasts and place in a bowl. Add ¾ jar of yellow bean sauce and stir coating the chicken.
3. Preheat grill.
4. Prepare mushrooms into quarters; slice courgette; deseed. Slice peppers into squares. Size is up to you.
5. Skewer a mushroom quarter followed by chicken, courgette, pepper and so on.
6. Place kebabs on the grill and cook for 10-15 minutes turning frequently.
7. Heat some oil to smoking point in a wok, add spring onions chilli and stir fry for 60 seconds. Add noodles and remaining sauce - stir to coat. Heat through.
8. Serve kebabs over noodles.
Chicken Pancakes
Ingredients
1 tbsp olive oil
3 Skinless chicken breasts
Jar hoi sin spring onion stir fry sauce
Spring onions, sliced lengthways
1 Cucumber
8 Chinese pancakes
Method
1. Slice spring onions lengthways into 3"strips. Cube cucumber and slice into thin batons.
2. Thinly cut chicken into strips.
3. Heat oil in wok till piping hot, add chicken and stir fry for 7- 8 minutes
4. Preheat Chinese pancakes as instructed on packet.
5. Add stir fry sauce to cooked chicken - coat and heat through.
6. Serve chicken spring onions and cucumber onto pancake - roll and serve
Enjoy stay slim and healthy

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