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.
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.
Every year I look for a new way to save money. And over the past few years, it’s been harder and harder to come up with new ways to save money. And I’ve been meaning to post this for a while, but now I’ve got some free time, and Dollar Tree has some really cute fat quarters of fabric (that’s an 18×21 or 22-inch piece of typically cotton fabric). Over the winter holidays, I was watching TikTok and one of my faves creators, Domestic Blisters, had posted that instead of going the route of buying boxes and wrapping paper or paper gift bags, she was going to create a set of cloth reusable gift bags for her families gifts.
I love this idea, and honestly, I don’t know why I had never thought of it before. We are huge re-users of gift bags to the point where they’re mostly tape. And, a lot of our out-of-state/out-of-area relatives send us gifts from Amazon that come in reusable cloth Amazon bags.
We reuse those bags until they fall apart. And in the past, we have had 10 to 20, although in recent years we had started to cycle out ones that were falling apart or just weren’t in great shape.
So on a cold and rainy afternoon, I pulled my box of fabric out of the closet and set to go through it. I have recently acquired a pretty good selection of quilting fat quarters and smaller (left the yard) pieces of various weights of cotton. I squared off all the pieces so there were no round edges or strange shapes, and set to making some gift bags. We will primarily use these for Christmas, but, I wanted them to be used all year so I did not specifically make them Christmas or winter-holiday-themed. And because I used what fabrics I had on hand, they are lots of different colors and prints.
If you have basic sewing skills and can sew a square or rectangle, this is an easy project for you.
Items needed:
Fabric: If you are using fat quarters, you will need two pieces- one for the front and one for the back. I used a lot of 1/2 yard pieces- and I folded those in half. Cotton or cotton blend works best.
Pins: To pin together your project.
Safety Pin: To guide your string/ribbon/yarn through the casing.
String/Ribbon/Yarn: about 2 feet-ish (24-ish inches) per bag. You want enough where you can open the bag all the way and have enough to come out of the opening.
You’re basically just making a pillowcase, and on the top of the bag (or on the side of the pillowcase where you would leave it open to put the pillow in), you fold over the raw edge and make a tiny casing.
I fold my raw edge over twice to make sure the inside is nice looking. I frequently use my decorative stitches on the casing to make it a little extra festive.
Make sure to leave a little gap so that you can put ribbon or yarn all the way through to make a drawstring pouch.
We’ve already used some of these bags for my birthday, and my son’s birthday.
1 gift bag can cost upwards of $5, and if it isn’t opened carefully, it can be torn and then trashed. These bags cost about $2 to make (or less if you shop sales for fabric or reuse clothes that are stained or otherwise cannot be handed down. Make sure to cut around stains!) and can be reused for years. Spools of Ribbon can be picked up for less than $2/roll at Michaels, and they frequently have coupons!
So there you have it. In a few hours, you can have your own stack of reusable gift bags!
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:
In a crockpot, combine all ingredients but corn starch and water.
Cook on low for 5 hours, or high for 3 hours.
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.
Over Spring Break we had guests. While our house is clean, it was definitely disorganized. I had reorganized the pantry and kitchen drawers not long ago, so it was my mission to organize some of the other areas of our home including the kids’ rooms, the front bathroom, and the living room.
The wallpaper I chose.
I headed over to Dollar Tree to grab some organizational items. If you haven’t checked out Dollar Tree lately, they have a great selection of baskets, totes, and boxes with lids to help with organizing your space.
I picked up a few square frames, removed the artwork, covered it with the peel and stick, and placed it back into the frames. It took less than ten minutes and it was super easy. The best part: they look really cute.
I also bought a small two-drawer container to corral all of my hair ties and for Qtips. I decorated the top with decals meant for a glass jar. I think it turned out great.
I placed a basket on top of the toilet tank and filled it with an extra roll of toilet paper, wipes, and new washcloths. I scrubbed out the shower, placed down a shower mat (from Ross), and restocked the front bathroom shower with shampoo, conditioner, 2 body washes, a new pouf, a new back scrub brush, exfoliating gloves, and my absolute favorite body scrub from Tree Hut: Moroccan Rose (which does not smell like roses). I also spent time organizing the HBA stockpile under the front bathroom sink, condensing boxes, and half-filled bottles, and removing unnecessary packaging to make storage easier. I also went through the first aid kit and discarded all of the old, expired meds, ointments, and bandages that are no longer adhesive.
The kids love to draw and there are pencils and pens all over the house. I picked up a three-pack of small baskets and placed 2 of them on the kitchen tables, filling one with pencils, and the second one with ballpoint pens. Hopefully that will solve the “MOOOOOOM, where are the pencils???” Quandary.
Heading into the kids’ rooms, I reorganized Margaret’s room with a few baskets and plastic boxes with lids. The headband/hairbow situation had gotten out of hand, but it was easily wrangled with a plastic box with a lid. Now everything is all in one place. Same with underwear and socks. Separated into two baskets and stored on top of her dresser, which has been upgraded and moved into her larger closet. Yes, her room has two closets- one is very small, and basically is only used to hold clothes that need to be hung up.
Back in the living room, I needed better storage options for our fidget/stim basket and masks. I upgraded to black woven baskets. We still have masks at home (for use when we go to crowded places or when we are feeling under the weather and need to leave home- Target Drive up, anyone?). These weren’t from Dollar Tree, but Dollar Tree Plus and Family Dollar both sell them. And yes, that’s a plastic shoe box with a lid from Dollar Tree next to them- Full of crayons.
So that’s how I spent the 1st three days of my Spring Break. Getting my home organized- It has made finding things a lot easier.
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:
Cook ground beef per taco package directions, once cooked and seasoned, add beans and combine.
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.
Once the dish is full, top with a soup and sour cream mixture. Sprinkle the remaining cheese on top.
Bake at 350 for 20-30 minutes.
Serve with Spanish Rice and a Salad Kit (I like the Avocado Ranch chopped salad kit from Taylor Ranch)
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: Clean out the Fridge Night!
Monday: Dream Dinner, Rice, Roasted Veggies
Tuesday: Fritatta, Fruit Salad, toast
Wednesday: Nuggets, mac n’ cheese, fruit, cheese and crackers
Thursday: Dream Dinner (Steaks), Green Salad, Roasted Veggies
I learned to make this soup originally in High School Food and Nutrition class. The teacher was very big on low fat, low carb (it was the 90’s), so I’ve made a lot of changes from the original recipe to include more vegetables, aromatics, and herbs/spices.
Thankfully our Yasukochi Family Farms CSA box loads us up weekly on locally grown, farm fresh veggies. All the veggies I used in this recipe came from our CSA box!
Ingredients:
1 lb ground beef (I use 80/20)
1/3 cup uncooked rice (don’t use instant rice. I used jasmine rice)
1 egg
1/4 c plain bread crumbs
1 T. Parsley
1 T. Olive oil
2 T. Minced garlic
2 carrots peeled and chopped
2 ribs of celery, chopped
1/2 yellow or white onion, diced
1 potato, peeled and diced
2 15-ish oz. cans diced, peeled tomatoes
2 green zucchini or calabaza (Mexican Squash), cut into bite size pieces
1 bay leaf
2 T. Penzeys Penzeys Salsa & Pico Seasoning
6 cups chicken or veggie stock
Salt and pepper to taste
Directions:
In a mixing bowl, combine ground beef, rice, egg, breadcrumbs, and parsley. Form small meatballs, and set aside until all the meat is balled up.
In a large Dutch oven, heat oil and fry meatballs, turning frequently so all sides are browned.
Remove meatballs, and set aside. Keep the drippings in the Dutch oven.
In the Dutch oven, over medium heat, sauté carrots, onions, celery, and potatoes for about 10 minutes, until the onions are translucent.
Add in the garlic, continuing to cook over medium heat, until garlic is fragrant.
After garlic is fragrant, turn heat down to low, add in remaining ingredients, including the meatballs that have been patiently waiting. Cover with a tight fitting lid, and allow to simmer for 15-30 minutes, giving time for the ingredients to mingle, and the meatballs will swell slightly, as the rice in them cooks.
This recipes serves 6-8. It freezes well and is so good topped with a little queso fresco, fresh cilantro, a squeeze of lime and a little hot sauce.
If you don’t eat beef, you can use any other ground meat. I’ve never used faux ground “beef”, so I can’t vouch for it.
We finished up our first week of spring break! Next week we’re hitting up the zoo or Safari Park, maybe a few museums at Balboa Park, and if it stays warm, we may go swimming at our community pool.