Diabetics save over $240 a year!

If you are a diabetic or know someone who is a diabetic then you know everything a diabetic needs is ALWAYS expensive. Whether it be testing supplies, certain foods or even medicine. We knew there had to be a way to at least save some money out there so we went on the hunt. You will be shocked what you read here on what we found.

Relion Meter Choices

One major thing we know every diabetic must do everyday and depending on person sometimes multiple times a day was to check their blood glucose levels with meters. The meters we love are the Reli On brand. We have found they can be some of the cheapest and most accurate meters out there. They can be picked up at any local Walmart. Even these meters have different prices for them but all are used for the same purpose. So which one did we choose to check our blood glucose levels daily and why?

Relion Prime Meter

We chose the Reli On Prime Meter. The reason we did this was not only because the meter was one of the cheapest and reliable but as far as testing strips a person can save tons of money weekly, monthly and yearly. Just if someone tests their levels 3 times a day and purchases the 50 packs of testing strips they can save over $240 a year versus the other types of Reli On’s and other brands. Look what we discovered below on the prices of 50 count boxes of testing strips.

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Reli On Prime 50 Count Test Strips – Average $9.00 Box

Reli On Confirm Micro 50 Count Test Strips – Average $20.00 Box

Reli On Ultima 50 Count Test Strips – Average $20.00 Box

Now you do the math. That is some major savings not just on the cost of the meter but the test strips alone when averaged out yearly.

Here at MM Gift and More we are always doing research to find ways for every diabetic to save money because it can be expensive. We also support all kinds of diabetes programs and research. Feel free to click here and like us on Facebook. Thank you.

Diabetics save over $240 a year!

Watermelon Jell-O Shots | The Daily Meal


  • 2 ½- by- 4 ½-inch or 8 3-by-4-inch leaves gelatin
  • 16  small or 14 medium limes
  • 4-ounce package strawberry gelatin
  • 1 ¾ cup  hot water
  •   sugar (optional)
  • large or 2 small passion fruit (optional)


Put the kettle on to boil. Then put the gelatin leaves into a small wide bowl, cover them with cold water, and set aside to soften.

Cut the limes in half lengthwise, rather than around their middles, and, using a spoon, scoop out the juicy flesh. It takes a bit of wiggling and getting squirted by the juice, but you will get there! The trick is to not break through the lime skin. (You don’t need the flesh for this recipe, but afterward I like to squeeze the juice out and freeze it in an ice cube tray for handy lime juice needs at other times.)

Set each half, cut-side up, on a large tray, or put each one in the cup of a 12-cup muffin pan. They fit perfectly and don’t move around too much that way. You will need two or three 12-cup muffin pans, but if you don’t have enough, you can nestle the excess lime shells on top in between the others and they should sit still.

Next, break up the strawberry gelatin a bit and put it into a heatproof measuring cup, then pour over enough hot water to reach 1 ¾ cups.

Pick up the gelatin leaves — they will feel all soft. Gently squeeze out as much liquid as you can from them, discard the bowl of water, and then put the soft gelatin leaves into the gelatin and hot water. Leave to stand for a few minutes until everything begins to melt, then stir a little until everything is completely dissolved. Next, stir in the sugar, if using, until dissolved also.

Use the gelatin to fill each lime shell right up to the very top so it is almost overflowing. Let the shells cool down for about 5 minutes and then put them in the freezer for about 25 minutes to firm up (but not much longer or they will freeze!). They will set in the fridge also, but allow double the time.

Meanwhile, prepare the passion fruit by cutting it (or them) in half and scooping out the seeds onto paper towels. Dab the seeds dry with the towels and set them aside.

Halfway through the setting time (once the gelatins are just beginning to firm up), remove them and carefully arrange the passion fruit seeds on top. Arrange about six seeds on each one, keeping them away from the middle as you will be cutting them in half later, and lightly press each one down a little so it will set into the gelatin. Then return to the freezer until completely firm.

Once they are firm, remove them from the freezer. Then, using a sharp, nonserrated knife, cut them in half, straight down (again, lengthwise), and there you have it!


From Everyday Easy by Lorraine Pascale. Text copyright 2012 by Lorraine Pascale. Photographs copyright 2012 by Myles New. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.

Equipment: Kettle, small wide bowl, large tray or 2–3 12-cup muffin pans, heatproof measuring cup

via Watermelon Jell-O Shots | The Daily Meal.


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$29.95 plus free shipping!

Open cans in an instant with this handy can opener. It doesn’t require any wrist-wrenching twisting! Simply hook it to the top of the can, press the button and let the battery-powered mechanism do the work. 2 “AA” batteries not included.

Dimensions 6.25″ x 3.25″ x 1.5″.


  • Plastic
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