Coupons & Samples from Betty Crocker and General Mills!

If you are like me, one of the ways you save money is with printable coupons and free samples. I love free samples because they usually come with high-value coupons.

If you love to bake, check out these sweet offers from Betty Crocker and Pillsbury! Get exclusive coupons (up to $250 per year in savings), access to free samples (quantities limited – one per member), the hottest recipes, and more.

12/12/2022 Weekly Meal Plan

0a5e9dab796cea8a07eabe4eb4795b9e.jpgI’m pausing our  Yasukochi Family Farms CSA box subscription until January as we have a lot going on, and I’m having a hard time cooking all the veggies each week.

Over the weekend I made roasted veggies using Urban Accents Veggie Roaster seasoning blends. I use the Citrus pepper for green beans, and carrots, Italian Squash, and onions. For the baby Brussels Sprouts I use the Balsamic Onion kit. 

I also made spiced apple sauce, which is a kid favorite.

We’ll be having those throughout the week with our dinners.

I cleaned out the fridge and reorganized the freezer, and this really helped me see what we have on hand.

We’ve been trying a lot of new foods lately, thanks to the really great freebies from Social Nature lately too. It’s fun to try new foods.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done (I try to update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste.

I only post our dinner plans for the week, because our other meals are usually the same each day.

Breakfast: Coffee with 1/2 and 1/2  for me, and pancakes or something along those lines for the kids. They are also into fruit and bagels for breakfast. Lately, the big kid has been digging protein shakes in the morning. This is his favorite kind. 

Lunch: I have a plastic tote in the cupboard full of self-serve snacks. I buy treats and snacks in bulk and fill up snack-sized zip-top bags. The big kid brings his lunch from home every day and the littlest buys her lunch at school about half the time. In California, all public schools provide breakfast and lunch for free.

Dinner: This week looks to be on the slower side, but we’ve still got a lot of holiday fun stuff going on. It’s cold here at night (for California), so I’m turning the oven on to make dinner with greater frequency.

  • Monday: Chicken Pot Pie (recipe later this week), roasted veggies

  • Tuesday:  Baked mac and cheese, Spiced Apple Sauce

  • Wednesday: Nuggets, fruit, crackers, and cheese (the typical Wednesday night dinner)

  • Thursday:  Shakshuka, Sourdough toast, fruit salad

  • Friday: Takeout night!
  • Saturday: Breakfast for dinner (egg and veggie scramble, toast, fruit salad)
  • Sunday:  Leftovers

Recipe: Chicken Gnocchi Soup

A few weeks ago my mom and I cooked a dinner for 50 people as part of our local SCA group’s winter event. Most of the recipes were historical in nature, however, this Chicken Gnocchi soup is not strictly historically accurate for our group (pre-1603ish), as most people in Europe didn’t consume potatoes or potato gnocchi. The gnocchi did exist, however, it was usually made from cheese, flour, and eggs (example and recipe here).

This soup is a great complete meal. It freezes well and makes a great gift.

I’ve scaled down the recipe to make it a little easier to prepare for the average size family.

Chicken Gnocchi Soup Serves 6-8


  • 2 T. Butter
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 ribs of celery, diced
  • 2 cloves of garlic, minced
  • 1 T. Italian Seasoning
  • 1 Bay Leaf
  • 2 cups of chicken cooked and cut into bite-size pieces- leftover rotisserie chicken is perfect for this.
  • 1 quart chicken or vegetable broth
  • 1 1 lb. package of Potato Gnocchi
  • 12 ounces of your favorite milk (I used 1/2 and 1/2)- evaporated milk is a good choice too.


  1. In a large stockpot, melt butter, and add onions, carrots, and celery. Cook until onions are translucent (about 10 minutes).
  2. Add garlic, and herbs/bay leaf- cook until fragrant.
  3. Add broth, and scrape brown cooked bits off the bottom of the pot.
  4. Add chicken, and simmer on low for about 20-30 minutes, allowing flavors to meld.
  5. Add in Potatoe Gnocchi and allow to cook on medium for about 5-10 minutes, stirring occasionally to keep gnocchi from sticking together.
  6. Finally, add in your milk of choice. Bring soup back up to a simmer for 10-ish minutes.

Serve topped with parmesan cheese. I also like this soup served with a salad like this one.

Dietary Substitutions:

  • If you are Dairy Free, use Dairy Free milk. I recommend nut milk like unsweetened almond milk.
  • If you are a vegetarian, use vegetable stock and substitute chicken for 1 can of rinsed and drained chickpeas/garbanzos.
  • If you are vegan, do the 2 above recommendations and saute veggies in olive oil instead of butter.
  • If you are Gluten Free, use GF Gnocchi, like these.