And any additional $25 gift cards are only $17.50 each (maximum 25 gift cards).
These are not available for pick up, but gift cards ship for free!
If you have a cook or baker in your life, these gift cards make a great gift, and because they never expire, you can buy them now and give them throughout the year.
*Penzeys Gift Card Offer Details
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. Standard shipping rates apply. Offer ends midnight Sunday, January 30, 2022.
These are not available for pick up, but gift cards ship for free!
If you have home cooks or bakers in your life, this deal makes the BEST holiday gift!
*Penzeys Embrace Hope Gift Card Offer Details
Not available for Curb-Side Pick-up. Cannot be used on the date of purchase. Not applicable to prior sales, not valid with other offers. Not for resale. While supplies last. Standard shipping rates apply. Offer ends midnight Saturday, November 27, 2021.
To facilitate this review, the awesome folks at Dinnerly provided our family with 3 meals (4-6 servings each). I received no financial compensation to write this review- All opinions are my own.
I’ve reviewed dinner/meal kits before, and my complaint is always that they are so expensive, upwards of $10 per person, per meal. At that point, I better be going out to dinner, and I am not washing dishes! Secondly, the meals are usually not child-friendly, especially if you have a kid on the spectrum (like we do), who also happens to be a vegetarian.
Enter Dinnerly! At $4.49 per adult-sized serving, Dinnerly is so much less expensive than other meal kits. But how? digital recipe cards instead of paper, fewer ingredients per dish (which means less chopping and cleaning), simple packaging, and no fancy marketing campaigns.
The big kid and I looked at the website and he chose two meat-free recipes, and I chose one with meat.
Mediterranean Meatball Stew with Carrots & Couscous
Coconut Curry Ramen with Snow Peas & Jammy Eggs
Baked Squash & Kale Risotto with Parmesan
What I really like is that the recipe tells you what is in the kit for your recipe, and what you will need from your own kitchen (and trust me, it’s nothing special or fancy).
The directions are great for those who don’t have a lot of cooking experience. My 8-year-old was able to read the steps and follow them. He helped me cook the Risotto, and he measured, stirred, poured, and ripped up the kale into bite-sized pieces.
The 4-6 adult-sized servings are pretty generous, by the way. With every meal, there were closer to 7 servings. I always serve side dishes with the main dish. Most nights we had salad or some kind of veggie side dish. When we had ramen, I picked up a bag of pork potstickers from 99 Cents Only for the grown-ups, and also made a miso dressing coleslaw. If you want to stretch meals further, I suggest adding sides, or maybe sneaking in some extra veggies (I added 1 cup of peeled, diced crook-neck squash to the Mediterranean Meatball Stew).
Tamari Sauce for Ramen
Some of the recipes needed a little “kick”- especially the ramen- so we added ginger, red chili flakes, and a bay leaf to the broth. BUT, since everyone has different levels of spice tolerance, Dinnerly Kits are a great place to start if you want to explore different flavors and cultures without having the buy a bunch of new and/or different spices. For example, the ramen kit comes with two of these cute little packages of Tamari sauce. I did clean one of them out when I was done and now it’s in the kid’s toy kitchen.
Everything is pre-measured and ready to go, even the spices. This is another reason I love Dinnerly- It cuts down on food waste.
The veggies are all super fresh and ready to be cut up! The risotto came with two little cubes of parmesan cheese, that my 8-year-old grated and sprinkled like a pro!
I made the Mediterranean Meatball Stew with Carrots & Couscous and took it to a friend for a night in. It was cheaper, healthier, and tastier than stopping to grab takeout. It was so tasty and filling.
If you want to check out Dinnerly, they have been nice enough to create a promo code just for my readers! The code to use at check out is hewesfamily15, and it’s active through the first week of December and only valid for first-time users. The coupon code is worth 15% off! To get started, visit Dinnerly here.
I think Dinnerly would also make a great gift for a family that just has a baby, or someone who might need a little love.
Butternut Squash & Kale RisottoCoconut Curry RamenMeatball Stew and Cous Cous
I haven’t done a family recipe in a while. My mom made a batch of these recently and sent me home with a few.
na na na na na na na na na- Bat Plate!
Turnovers, hand pies, pasties, kolaches, whatever you call them, I love them. Eating with your hands is done in almost every other culture on earth, but us westerners tend to frown on it.
My mom invented these rich, savory turnovers based on the flavors that I loved as a kid (and still love). It’s a pastry or yeast dough exterior, filled with cheese, chicken, breakfast sausage, and green chilis.
The batch she made last week used crescent dough that was rolled out. You may be able to see the remaining perforation in one of the photos.
In the past, I’ve used my pizza crust recipe (found here). It’s really up to you what kind of dough you use for exterior. Crescent dough is rich and buttery, and I think it works well for this recipe, so it’s what I’m going with. You can get the crescent dough in one large sheet if you want and cut it up, or, we used the regular rolls, and just did 2 crescents per hand pie.
Abasitas
(Makes 16-20 depending on type of dough used)
Ingredients:
2 chicken breasts, cooked and chopped up (You can also use 1.5 cups of chopped up rotisserie chicken meat)
1/2 lb of Jimmy Dean Breakfast Sausage, cooked, crumbled, and drained of fat
1 batch pizza dough (recipe linked above), or 4 tubes crescent roll dough
Directions:
Pre-heat oven to 350 degrees
Mix first five ingredients together in a medium mixing bowl.
Roll out/unroll dough; Separate into 4 rectangles. Pinch together perforations to seal up. If you are using another type of dough, roll out on a floured surface and use a sharp knife to cut the dough into approx. 8×5 rectangles.
Place approx. 1/4c of filling in the middle of each piece of dough. Fold over, and seal edges of the dough by pinching edges together, you can also crimp the edges with a fork.
Bake on an ungreased cookie sheet (I always use parchment paper– it makes clean up easier) for approx 12-15 minutes until the dough is golden brown.
Remove cookie sheets from the oven and allow hand pies to rest for 2-3 minutes before transferring to a cooling rack. Allow to rest a few more minutes before devouring.
Yummy cheesy filling!
I serve these with a green salad. They are good cold the next day too. They make a great picnic addition.
After they have cooled completely, store them in the fridge or the freezer. You can reheat them in the toaster oven!
I’m home from Influential Summit, and boy, did they load us up with snacks and goodies! Our snack cupboard is full, and I’ll be putting together a big box of goodies together and post a giveaway later this week!
You may notice a lot of plant based meals- We are not vegetarian, but I am trying to get more veggies into our diet. I do a lot of cooking from scratch- I find it easier to get veggies and fruit into recipes that I can have 100% control over.
I only post our dinner plans for the week, because our other meals are usually the same each day:
Breakfast: Protein shakes for grown ups, and pancakes or something along those lines for the kids. We have plenty of protein shake fixins’- I buy the over ripe bananas, peel and slice them pop them into ziploc bags, and freeze them for smoothies and protein shakes. I also keep sandwich ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.
Lunches are leftovers, salads, or a protein shake for me and the Mister, and The Big Kid has a specially packed lunch of whatever he’s into at the time (which changes frequently). Bitty Bird eats whatever I’ll feed her.
For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot in the morning, or pull something I’ve already prepped out that can be quickly cooked.
This week is going to be a little different tan usual. With Mr. on the cleanse, we’ll be eating a lot of whole foods/vegetables raw, and an old family friend steel cut oats will be coming to breakfast.
Monday: Leftover night! We’ve got leftover cheese enchiladas, pizza, and some homemade applesauce
Tuesday: Homemade chicken soup – I’ll post the recipe tomorrow!
Wednesday: Cheese and Veggie Quiche! I’ve got so many eggs!
Thursday: Grilled Cheese sandwiches, Green Salad
Friday: Date Night (dinner out, but I’m not sure where)
Saturday: Chicken & Veggie Stir Fry with Cauliflower Rice
I posted on Instagram yesterday about my adventures in baking. I promised the kids cookies, but after consultation with my pantry and fridge, I lacked butter, coconut oil, or Crisco. I quickly searched the google machine and found a bunch of different recipes for chocolate chip cookies with olive oil!
Looking over the various recipes, combined with what we had on hand, and I cobbled together a pretty decent batch of cookies. This recipe made 3 1/2 dozen decent sized cookies.
They are fluffy, chewy, and soft. They can burn easily, due to the amount of sugars used. Remember to take them out of the oven before they look done. They will continue to cook on the cookie sheet after they are removed from the oven.
Ingredients:
2 1/2 cups AP Flour
2 t. Salt
1 t. Baking soda
1/3 cup Olive Oil
3/4 cup Brown sugar, packed
3/4 cup White sugar
2 eggs
2 T. Milk (whatever kind you use, non-dairy is cool)
2 4oz bars of Semi-sweet chocolate, rough chopped
Directions:
In a medium bowl, combine flour, salt, and soda. Set aside.
In a large mixing bowl, mix oil and sugars together, until mixture is fluffy. I use an electric mixer.
Add eggs one at a time until well combined.
Slowly add flour mixture until well incorporated, add milk as needed to give dough desired texture.
Stir in chopped chocolate pieces.
Drop rounded teaspoons onto a greased cookie sheet (or use Silicone baking pads like I do). Bake at 375 degrees for 7-9 minutes.
The kids were so happy they got cookies, and I was happy to be able to make them!My 2019 motto: Use it up, improvise, make do!
Hey, did you know that today is National Punctuation Day? To celebrate, let’s use some exclamation points, and get started with our meal plan for the week!
I’ve gotta goto the grocery store this week, so this is based on what little we have on hand. I’ll be buying more meat, fresh fruit, and veg, and some pantry staples that have dwindled. The menu may changed based on what I find while I’m out shopping. I’ve been doing a lot of shopping at 99 Cents Only, Grocery Outlet, and Aldi’s lately.
Breakfasts are usually the same for us: Protein shakes for grown ups, and pancakes or something along those lines for the kids. We have plenty of protein shake fixins’- I buy the over ripe bananas, peel and slice them pop them into ziploc bags, and freeze them for smoothies and protein shakes. I also keep sandwich ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.
Lunches are leftovers, salads, or a protein shake for me and the Mister, and The Big Kid has a specially packed lunch of whatever he’s into at the time (which changes frequently). Bitty Bird eats whatever I’ll feed her.
For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot in the morning, or pull something I’ve already prepped out that can be quickly cooked.
Tuesday: Cheese enchiladas, beans and Cauliflower Rice (99 Cents only has had Bird’s Eye brand lately and it’s really good!)
Wednesday: We are going to an event and dinner is included- I’m not sure what it will be
Thursday: Egg scramble with veggies, bacon and cheese (I’m hoping to use up whatever veggies we’ve got on hand- usually bell pepper, tomatoes, onions, garlic, and shallots).
Friday: I really want soup, so I’m thinking Colonial Chowder and I’ll make biscuits to go with it.
Saturday: I’ve got a corned beef in the freezer, so I’m thinking I’ll pop it into the crockpot Friday night and let it cook all night (recipe here), and I’ll make corned beef sandwiches for us to take along with us when we head up to Brick or Treat at Legoland.
Sunday: There is a mother and Son bowling event that evening, so hubs and Bitty Bird have to fend for themselves, that means: Leftover night!
Talk Back: What are you having this week for dinner?
This week, I’ve got a bunch of event planning and scheduling to do, so I’m trying to plan out some easy/quick meals that use what we’ve got on-hand.
Breakfasts are usually the same for us: Protein shakes for grown ups, and pancakes or something along those lines for the kids. We have plenty of protein shake fixins’- I bought a lot of very ripe bananas recently, chopped them up and froze them in individual bags along with other fruit to make “shake/smoothie sacks”.
Lunches are leftovers, salads, or a protein shake for me and the Mister, and The Big kid has a specially packed lunch of whatever he’s into at the time (which changes frequently). Bitty Bird eats whatever I’ll feed her.
I’m only posting our dinner plans, and links to recipes.
Monday: Pancakes and sausage with fruit (it’s our Group ABA night, so we don’t get home until late)
Tuesday: Leftover Pizza with a fresh green salad
Wednesday: Grilled Chicken and Roasted Veg
Thursday: Stir Fry- I picked up a bunch of new sauces recently, I’m pretty excited to try the mall!
Friday: Date Night!! WOO HOO!
Saturday: Tacos with the fixins, after all, it is Cinco de Mayo.
Sunday: Probably Bean, Rice, and Cheese bowls. We’ll have leftovers from the night before!
I’d love to hear about what you’re having this week! What new recipes are you trying?
This week, I’ve got a bunch of event planning and scheduling to do, so I’m trying to plan out some easy/quick meals that use what we’ve got on-hand.
Breakfasts are usually the same for us: Protein shakes for grown ups, and pancakes or something along those lines for the kids. We have plenty of protein shake fixins’- I bought a lot of very ripe bananas recently, chopped them up and froze them in individual bags along with other fruit to make “shake/smoothie sacks”.
Lunches are leftovers, salads, or a protein shake for me and the Mister, and The Big kid has a specially packed lunch of whatever he’s into at the time (which changes frequently). Bitty Bird eats whatever I’ll feed her.
I’m only posting our dinner plans, and links to recipes.
Monday: Grilled cheese and soup (it’s our Group ABA night, so we don’t get home until late)
Tuesday: Chicken and Wild Rice (based on a recipe here, minor tweaks to the recipe have been made), steamed brocolli
Wednesday: Fritatta with whatever veggies I have in the fridge (probably onion, shallot, spinach, and brocolli), and cheese (of course!). Served with Fruit salad.
Thursday: We are having a friend over, so I’ll probably make Salsa Chicken, and I’ll add some black or cannelli beans. Served with green salad.
Friday: Date Night!! WOO HOO! We’re going to go see Infinity Wars. Not sure what we’ll have for dinner. The kids will probably have grilled cheese and fruit.
Saturday: I’ll bust out the crockpot and make BBQ chicken. We’ve got some events that day, so I want a dinner that’s quick to serve. Probably brown rice, steamed vegg, and fruit salad.
Sunday: I’m thinking Pizza! Either we’ll make a batch of dough and do a DIY pizza night, or, we’ll order delivery. Either way, we’ll have leftover fruit salad to go with it.
What’s with my obsession with Fruit Salad? We eat a lot of fruit, and fruit salad is a quick, tasty food to prep, everyone likes it (which is saying a lot in this house). I can make one batch and it’s good for 2-3 meals, plus the occasional snack. For those who are curious, I’ll post my recipe later this week.
I’d love to hear about what you’re having this week! What new recipes are you trying?
What I really like is that the recipe tells you what is in the kit for your recipe, and what you will need from your own kitchen (and trust me, it’s nothing special or fancy).
The veggies are all super fresh and ready to be cut up! The risotto came with two little cubes of parmesan cheese, that my 8-year-old grated and sprinkled like a pro!
Ingredients:
Hewes Family Fun 