Penzeys Sale: $35 for $50 in Gift Cards!

This is one of my favorite deals. It makes a great gift for the home cook, baker, or foodie in your life. It can be used in-store or online.

This deal is back, but only until Sunday, October 8, 2023!

Penzeys is offering two $25 Gift Cards for just $35. Limit of TWENTY Embrace Hope Gift Cards per household during the run of the promotion. Cannot be used on the date of purchase. Cannot be used to purchase other gift cards. Not applicable to prior sales, not valid with other offers. Not for resale. While supplies last. The offer ends at midnight on Sunday, October 8, 2023.

 

Italian Meatball Soup Recipe

I posted about this soup earlier in the week on Instagram. It’s easy to make and is super filling. The best part is that you can make it as simple or elevated as you want, and as your budget allows

If you like to make everything from scratch, make your own meatballs and tomato soup. On a financial or time budget- use premade. I double-checked and all ingredients are available at Dollar Tree, so even the tightest budget can try it!

Italian Meatball Soup

Ingredients:

  • 8-12 meatballs (I used these Smithfield Power Bites)
  • 1 can/jar Tomato Basil Soup (I used Rao)
  • 1 14.5oz can salt-free diced tomatoes
  • 6 Oz (half of a 12 oz. bag) frozen onion and pepper blend (I used my slap chopper to make the onions and peppers much smaller pieces)
  • 1T butter or oil
  • 1T minced garlic 
  • 2T chopped sun-dried tomatoes and 1T of the oil 
  • 1c. pasta shape of your choice (I used medium shells)
  • 1 bay leaf
  • parmesan cheese

Directions:

  1. In a deep pot, warm oil and saute the frozen onion and pepper until the onions are translucent and fragrant about 10-15 minutes.
  2. Add in garlic, and sundried tomatoes and it’s oil and stir frequently, until garlic is fragrant.
  3. Add in the soup, bay leaf, meatballs (mine were frozen), and canned tomatoes.
  4. Allow soup to cook covered on medium/low for 15-20 minutes, stirring occasionally.
  5. Pour uncooked pasta into soup, turn to low, and cover again. cook on low for about 10 minutes. Remove bay leaf and serve.
  6. Top each serving with parmesan cheese as desired.

This recipe makes 4-6 servings. It can be easily doubled or tripled.

Tips:

  • It freezes well also.
  • It can be made vegan or vegetarian. Use vegan/vegetarian meatballs and soup.
  • GLUTEN FREE: Substitute GF Meatballs and Pasta

It’s Souptember- Soup Recipe Round up!

It’s September! Cooler weather is ahead- and while it’s still hot here, I’m ready for soup. To celebrate Souptember, here are just a few of my favorite soup recipes:

Family Recipe: Albondigas (Meatball Soup)
 Veggie Cheese Tortellini Soup
Crockpot Chili Recipe 
Chicken Gnocchi Soup
Broccoli Cheese Soup
Colonial Chowder
Veggie Soup 
Chicken Fajitas Soup 
Easy Broccoli Cheese Soup
Potato Cheese Soup
Hearty Veggie Soup
Chicken Tortellini Soup
Veggie Tuscan Soup
Homemade Chicken Soup
Zuppa Tuscana Soup CopyCat Recipe
Chicken Corn Chowder
Roasted Onion and Caramelized Onion Bisque
Butternut Squash Bisque
Beef Stew
Harvest Veggie Ravioli Soup

 

9/4/2023 Weekly Meal Plan

0a5e9dab796cea8a07eabe4eb4795b9e.jpgThis long holiday weekend has been chill. We swam, deep cleaned bedrooms, and did our weekly reset. We reset today, and the extra day off was really needed. Back to school hit us hard.

I made big batches of vegetarian chili and chicken noodle soup yesterday for this week and beyond. I put a quart of each in the freezer for later.

The freezer and fridge are organized and the meals are planned for the upcoming week and beyond.

Our Yasukochi Family Farms  CSA box is delivered on Mondays. It arrived about 2:30 today, and I was ready to dive in and get prepping!

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

For those of you who 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 (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 a Cliff Bar, fruit, and bagels for the littlest kiddo. The big kid has 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 every day (The same thing every day), and the little one buys her lunch about half the time.

Dinner: I’m making sure to start our meals with lots of veggies. With the rising costs of meat, we get most of our protein from using meat as an addition to our meals, not the main component. I realize this may not work for all families, but it helps us immensely.

  • Sunday: Chicken noodle soup, green salad, cheese toast
  • Monday: Chef Salad or protein shakes (big kid isn’t a big salad fan), and fruit
  • Tuesday:  blistered tomatoes w/ pasta, garlic bread (recipe forthcoming)

  • Wednesday: Vegetarian Chili, cornbread, fruit salad

  • Thursday: Protein shakes and fruit trays

  • Friday: Takeout night
  • Saturday:  Leftover night

How to fight the Sunday Scaries

You know the feeling, it’s Sunday afternoon, about lunchtime, when you realize you have to go back to work tomorrow.

But you don’t wanna go to work. You’re not ready to go back to work. There are dishes to do, and laundry, do you even have anything for lunch this week?

Here is how I fight the Sunday Scaries and ensure our school/work week goes off mostly without a hitch.

I reset the house. Put away all the stuff that’s hanging about in the common living areas. The kids pick up their toys, books, and the worn socks that somehow are littering the living room. Collect all the trash from the little trashcans in each of the bedrooms and bathrooms, and take out the kitchen trash and recycling too. I set the robot vacuum to go through all the rooms in the house. (Full Disclosure- I received the robot vacuum about 18 months ago to review and it is the most decadent thing I own. I feel like Jane Jetson every time I use it).

I refill all of our meds for the week. If you follow me on Instagram, you seen the pictures of when I post my refill shenanigans. It takes about 15 minutes, and it’s just a good way for me to make sure that we have enough for the next 10 days or so, and that everyone will start and end their day with the medicines that they need.

I refill the snack/lunch bins in the cupboard. Make sure we have enough drinks, snacks, and lunch goodies for the week. This goes for both the kids and myself. Because I am taking lunch from home. Regardless of what I’m doing during the day, I always have lunch in an insulated container, and a few bottles of water.

I update all of the calendars. I pull the calendars off of the bedroom and kitchen walls and update them with any new appointments or things that need my attention for the following week or so. I try to sync the paper calendars with the calendar on my computer/phone.

Pull together a week’s worth of outfits. This one is really important for my neurodivergent family members, and myself cause I’m pressed for time in the morning. Also if you or your kids have “must-wear “ outfits for the week make sure they are clean and ready to go. I hang up my clothes by outfit in my closet. And the night before I pull an outfit out and then hang underwear and a bra off the hanger and hang it from a command hook on my closet door. And then I go shove a pair of clean socks into my shoes so that I am already to go in the morning. My kids also set out their outfits the night before including socks, shoes, and any accessories.

Clean out backpacks and purses if you haven’t done so on Friday afternoon. This one only applies during the school year for the kids.  Go through folders, and clean out lunch boxes/lunch bags. I also take this time to pre-pack the shelf stable/non-perishable lunch items in the kid’s lunch bags/lunch boxes and leave them on the counter overnight, and then the next morning, I finish packing the perishable/cold items in their lunch boxes with the cold packs.

Meal plan/meal prep for the week. I do dinners and lunches. Sometimes I’ll meal prep breakfast if I know I’m going to be short on time in the morning (that is usually when there are spirit weeks at school and I have to spend extra time in the morning helping the kids with their crazy hair, or whatever the spirit week theme is).

Change the sheets and pillowcases. This is in my opinion, the way to ensure a good sleep on Sunday nights. It is changing the sheets, and I spray the pillows with lavender “sleep spray“.

I write up my weekly care task list.  It is in the notes section of my phone, and it’s a checklist that I can easily check off completed items.

Fresh Baked Bread Any Time!

I love to cook and bake. I love freshly baked bread. I’m kinda over the poppin’ fresh dough boy’s crescent rolls and Italian loaves. I don’t have time to make bread from scratch on weekdays. I recently discovered Wildgrain. I ordered our first box last week and it will be arriving soon (I’m stoked).

Wildgrain offers a monthly subscription box that’s shipped to your door and contains bake from frozen breads, artisan pastries, and even fresh pasta! When you sign up here you can score free croissants for life

What is exciting for my family is the ability to customize- Wildgrain’s new customizable subscription box features NEW multiple box types including:

  • A mixed box where you can pick your own delicious loaves of Wildgrain bread, pasta, and pastries.
  • A pastry only box where you are able to grab choice Wildgrain pastry options.
  • A bread only box where you can snag all your fave Wildgrain bread loaves.
  • A new Vegan bread-only box!

Wildgrain will continue to offer the same favorite seasonal and rotating add-ons they have always had. Now you can just add more of your favorites into your own customizable box!

Free Shipping- That’s right… Wildgrain orders SHIP FOR FREE? No matter where you live in the U.S. or how many “extras” (like those yummy chocolate croissants) you add on, Wildgrain boxes always ship for free! Let your audience know today!

 

To learn more or order a box yourself, check out Wildgrain here. 

San Diego, CA-Upcoming Dream Dinners Cooking Class!

This landed in my inbox last night, and I thought I’d share it. With Summer Break coming up, I’ll be leaning on Dream Dinners a few times a week to get us through the summer for those days we are busy.

I don’t get paid when school is out (surprise- teachers and school staff don’t draw a paycheck over the summer months unless they work summer school or opt to spread their paychecks out over 12 months- and some districts don’t offer this), so I really need to be cost-conscious over the summer. Dream Dinners is a great way to have restaurant-quality meals in the comfort of our home for 50% (or more) savings compared to restaurant prices.

And the June Dream Dinners Menu has a bunch of my family’s favorites- Mongolian Beef & Broccoli with White Rice (my fav), and Spinach and Artichoke Ravioli Bake (The kids’ fav) were the top two on my list.

FREE* Dream Dinners Cooking Class

Thursday, June 8th at 5:30

Learn how easy it can be to make Dream Dinners at home. During the class learn how to prepare quick, easy healthy, and delicious meals. In this class, you will learn basic cooking skills you can use to make all types of different meals at home. Save time, save money, and have fun!!

This Month’s Featured Entrée will be the Nashville Chicken served with Summer Grilled Veggies.

Sign up for June 8th Class Here

Call/Text 619-460-6800 for more information. La Mesa Dream Dinners will begin offering a series of cooking classes each month. To stay up to date on our classes, go to lamesadreamdinners.com.

 

* No Fee for class, Minimum Purchase required – 3 meals.

Recipe: Honey chipotle chicken thighs

This is a recipe I recently made. I wanted chipotle chicken but with veggies and sauce.

I looked online for a recipe, however, there was nothing that fit the bill. I headed to the kitchen and started cooking.

This meal turned out AMAZING.

Chipotle Chicken Thighs

Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • Chipotle sauce from a small tin of adobo pepper in chipotle sauce
  • 1 cup salsa
  • 3T. Hot honey
  • 1 medium onion, diced
  • 2 large bell peppers or 3 medium bell peppers, cleaned and sliced into bite-sized pieces 
  • Dash cumin
  • Dash salt and pepper
  • Juice of 2 limes
  • 2T. Corn starch
  • 1/3 cup water

Directions:

  1. In a crockpot, combine all ingredients but corn starch and water.
  2. Cook on low for 5 hours, or high for 3 hours.
  3. Strain sauce into a saucepan, and heat over medium until boiling. While sauce is heating, mix water and corn starch and slowly pour into boiling sauce. Stir until thickened, add back into meat and veggies.

Serve with rice, beans, and tortillas. 

If you want extra smokiness, chop 1-2 chipotle peppers and add to the sauce while it thickens on the stovetop. 

This freezes well as well- If you have leftovers.

5/7/2023 Weekly Meal Plan

0a5e9dab796cea8a07eabe4eb4795b9e.jpgThis weekend was so busy. Birthday Party, clothing swap, meal prep, making cookies, laundry, house cleaning, and yes… meal planning.

The freezer and fridge is organized and the meals are planned for the upcoming week and beyond.

Our Yasukochi Family Farms  CSA box is usually delivered on Mondays, but we’re taking a break for the next month to eat up what we’ve got. I’ve been stashing the extra fruits and veggies in the freezer over the past 2 months. When I do veggie prep each week, I make up bags of vegetables to use at a later time.

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 (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 every day, and the little one buys her lunch about half the time.

Dinner: I’m making sure to start our meals with lots of veggies. Now that I’m back in the gym and the kids are both in Martial Arts, we need to fuel our bodies properly.

  • Sunday: Chicken Strips, Mac and cheese, orange and apple slices
  • Monday: Breakfast sandwiches (eggs, cheese, onions and peppers, and sausage on ciabatta rolls), fruit salad
  • Tuesday:  Cauliflower & broccoli cheese soup and rolls

  • Wednesday: Split Pea and Ham Soup, fruit salad, cheese toast

  • Thursday: Protein shakes, fruit, cheese, and crackers

  • Friday: Takeout night!
  • Saturday:  Leftover night

Family Recipe: Wet Burrito Casserole

This recipe is 100% Midwestern hotdish and 0% South of the Border. It is, however, pretty good. My brother recently texted me and asked for this recipe. It was a favorite of my dad.

Ingredients:

  • 1lb ground beef
  • 1 can of refried beans
  • 1 envelope taco seasoning 
  • 2 cups Mexican cheese
  • 8-10 taco-sized flour tortillas
  • 1 can cream of mushroom soup 
  • 1 small tub sour cream

Directions:

  1. Cook ground beef per taco package directions, once cooked and seasoned, add beans and combine.
  2. Spread 1/4-1/2 cup of beans/beef inside the tortilla, top with a sprinkle of cheese, roll up and place seam side down in greased baking dish.
  3. Once the dish is full, top with a soup and sour cream mixture. Sprinkle the remaining cheese on top.
  4. Bake at 350 for 20-30 minutes.
  5. Serve with Spanish Rice and a Salad Kit (I like the Avocado Ranch chopped salad kit from Taylor Ranch)