recipe

Recipe: Street Corn Enchiladas

Abby H.Leave a comment

Inspired by Your Barefoot Neighbor, this recipe is really tasty and pretty easy.

Ingredients:

  • 14 ounces fire-roasted corn (available frozen or canned- if you use canned, drain it)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 large onion, diced
  • 1 T. Neutral cooking Oil
  • 2 cups cooked chicken, cut into bite-sized pieces (Rotisserie chicken works great for this)
  • 28-ounce can green enchilada sauce. I like Las Palmas
  • 1 cup Sour Cream (or plain Greek yogurt)
  • 1 can cream of chicken soup
  • 4 T.  Elote Seasoning (or more, to taste)
  • 1 package corn tortillas
  • 4 cups cheese of your choice- I like Monterey Jack or Mexican Melting Cheese blend
  • Spray release

Directions:

  1. Preheat oven to 350 degrees.
  2. In a skillet over medium heat, sauté the corn, bell peppers, and onion in oil until the onions are soft and translucent, about 5-10 minutes.
  3. Remove from the heat and let cool slightly.
  4. In a mixing bowl, combine the Enchilada sauce, cream of chicken soup, sour cream, and elote seasoning.
  5. Spray a 9×13 pan with nonstick spray.
  6. I prefer to layer enchiladas, like lasagna, instead of rolling them. Spoon a little sauce into the bottom of the pan. Then lay down a layer of tortillas, veggies, chicken, cheese, and sauce. Continue to layer the ingredients until the pan is full. Top with any remaining cheese.
  7. Cover with foil and bake for 30-45 minutes. Remove the foil during the last 10 minutes to melt the cheese on top.
  8. Allow to rest for a few minutes before serving.

Variations:

  • Gluten Free: Substitute gluten-free cream of Chicken Soup
  • Vegan: Omit Chicken. Substitute faux meat as desired, or increase the amount of veggies. Substitute sour cream, cream of chicken soup, and cheese for your preferred vegan versions.

 

Recipe: Choose Your Chip Cookies

Abby H.Leave a comment

Looking to switch up your classic chocolate chip cookie recipe this fall? I have just what you need.

Over the years, I have made hundreds  (maybe thousands) of batches of cookies, and I have substituted all sorts of different flavors of chips and extracts.

With the holidays approaching, there will be a lot of variety in baking chip flavors available at your local retailers. Some of my favorites include mlik chocolate, candy cane, pumpkin spice, butterscotch, and peanut butter. If you are an online shopper, The Bulk Priced Food Shop on Amazon has a lot of great baking chip flavors.

If you like a little more texture in your cookies, substitute one cup of the chips with dried diced fruit, or crushed freeze dried fruit, or diced candied fruit. Candied lemon peels are excellent in cookies with lemon extract, and white chocolate chips. Dried cherries go great with dark chocolate chips/chunks.

Change up the flavor with different extracts. I like cake batter, lemon, or almond in place of vanilla. Watkins is my favorite brand- they have a wide variety of flavor extracts. Rembmer Essential oils and baking extracts are NOT THE SAME THING.

If you are vegan or gluten-free, there will be substitutions at the end of this post just for you.

Choose Your Chip Cookies

Ingredients:

  • 1 cup room-temperature butter (not melted, not hot)
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs, room temperature
  • 2 teaspoons vanilla
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 1/4 cups, all purpose, baking flour
  • 2 cups of chips, your choice

Directions:

  1. Preheat oven to 350.
  2. In a large mixing bowl, beat the butter until fluffy (about 1-2 minutes).
  3. Add sugars one at a time and mix until fluffy.
  4. Add eggs and vanilla and mix until incorporated fully.
  5. Mix in baking  soda, salt, and flour.
  6. Once all ingredients are blended into the dough, add chips.
  7. I like to refrigerate my dough for about 30 minutes, this gives the flour a chance to rehydrate, and for the flavors to meld before the cookies are baked. It really in my opinion it makes the cookie texture a little bit better.
  8. Drop tablespoon-sized dough balls on cookie sheets that have been greased or are lined with parchment paper. I prefer parchment paper.
  9. Bake at 350 degrees for 8-12 minutes.  Let cookies rest 1-2 minutes before transferring to the cooling rack.

Variations: substitute half a cup of the room temperature butter for nut or seed butter of your choice. This will give your cookies a subtle nut flavor.

If you are vegan, substitute butter with your favorite plant-based butter, or hydrogenated shortening. Butter flavor shortening works best.

Additionally, you can substitute the two eggs for two flax eggs or egg replacer of your choice. It does affect the texture of the cookie, but if you are vegan or egg free, you’re probably used to the texture.

10/18/2026 Weekly Meal Plan

Abby H.Leave a comment

The weather this week is going to be weird- Hot in the beginning of the week, and rainy and wet towards the middle and end. All I want is fall weather. I’m craving SOUP! I’ve got a few new recipes in the works- I’ll be sharing them once I make them.

I do my grocery shopping usually early on Saturday morning, after I inventory the fridge, freezer, and pantry (the forms I used are in this post- they are FREE). This week I didn’t buy a lot. We’ve got a lot of pantry staples, and I’m leaning into those, plus a lot of frozen veggies (from our last delivery of veggies for the local CSA. I cleaned, chopped, and bagged what we weren’t able to eat right away), and a big package of chicken breast.

Breakfast: The Big Kid has joined the Protein Coffee train with me. He has his with the equivalent of 2-3 shots of espresso in it, served hot. I take my Protein Coffee iced. 1 protein shake and 20 ounces of cold brew. The littler dude is on an Einstein Bros. Bagel kick. I buy them once every few weeks, pre-sliced, then I stash them in the freezer and pull them out and toast them as needed.

Lunch:  Monday through Friday, I pack my own and the kids’ lunches. I bring 5 lunches to work on Monday and stash them in the fridge. I pack the kids’ lunches each night before bed, except for the cold stuff and ice pack- those I put in when I get up in the morning. This week I have frozen entrees- there was a sale a few weeks ago, and I bought enough for the first 2 weeks of school. The big kid has basically the same lunch every day: Sandwich, drink, Quest Protein Chips, and a couple of cookies or whatever I made this week. The little dude has cheesy popcorn, mandarin oranges (2), a cheese stick, a yogurt drink, a cookie, and a fruit snack. Whatever keeps them fed!

Dinner: It’s a mixed bag of crockpot meals and quick-cook, easy dinners this week.

  • Monday: Italian Night
  • Tuesday: Crockpot meal-chicken chili

  • Wednesday: Smoothies and Charcuterie plates (this has become a Wednesday special)

  • Thursday: Quesadillas, beans and rice

  • Friday: Takeout night!
  • Saturday: Leftover Palooza
  • Sunday:  Crockpot meal- meatball beefy rice (recipe forthcoming), roasted green beans

Today is National Peanut Day!

Abby H.

September 13th is National Peanut Day!

If you don’t have a peanut allergy, this is a great day to celebrate this tasty legume. The peanut isn’t botanically a nut; it is related to beans and lentils.

We can credit George Washington Carver for bringing the peanut into our everyday lives. To learn more about Carver and his incredible career in botany, check out this article.

Here are a few recipes that my family loves that feature peanut butter:

If you love Peanut butter but need to avoid the natural fat/oil, I use PB2 in my protein shakes. If you also need to avoid added salt, Peanut Flour is a great option in place of PB2.

I love having Peanut butter on hand in my car snack box, so I use these Jif Cups or these By Nutz pouches.

 

 

 

Enjoy Potatoes This September!

Abby H.

September is National Potato Month. I love potatoes- they are full of nutrients, they are inexpensive, and a bag of taters lasts a while if kept in a dry, dark cabinet.

Here are a few family recipes that involve potatoes that are the best.

 

6/24/2026 Weekly Meal Plan

Abby H.

Now that school is back in session, I’m going to be posting my weekly meal plans again. Breakfast and lunch at our house are usually the same each day- that’s how the kids tend to like it.

I do my grocery shopping usually early on Saturday morning, after I inventory the fridge, freezer, and pantry (the forms I used are in this post- they are FREE). This week I didn’t buy a lot. I want to work through what’s in the freezer. I did, however, visit Trader Joe’s and buy 10 bags of their frozen pizza dough- it’s always a good idea to have safe foods on hand, and pizza is one here.

Breakfast: The Big Kid has joined the Protein Coffee train with me. He has his with the equivalent of 2-3 shots of espresso in it, served hot. I take my Protein Coffee iced. 1 protein shake and 20 ounces of cold brew. The littler dude is on an Einstein Bros. Bagel kick. I buy them once every few weeks, pre-sliced, then I stash them in the freezer and pull them out and toast them as needed.

Lunch:  Monday through Friday, I pack my own and the kids’ lunches. I bring 5 lunches to work on Monday and stash them in the fridge. I pack the kids’ lunches each night before bed, except for the cold stuff and ice pack- those I put in when I get up in the morning. This week I have frozen entrees- there was a sale a few weeks ago, and I bought enough for the first 2 weeks of school. The big kid has basically the same lunch every day: Sandwich, drink, Quest Protein Chips, and a couple cookies or whatever I made this week. The little dude has cheesy popcorn, mandarin oranges (2), a cheese stick, a yogurt drink, a cookie, and a fruit snack. Whatever keeps them fed!

Dinner: The heat is so bad this week, so I’m trying to make as many cool choices or stuff that doesn’t require a lot of heat or stovetop time (and nothing in the oven!!).

  • Monday: Italian Night
  • Tuesday: Gyro, Rice, Balela Salad, Naan

  • Wednesday: Smoothies and Charcuterie plates (this has become a Wednesday special)

  • Thursday: Quesadillas, beans and rice

  • Friday: Takeout night!
  • Saturday: Leftover Palooza
  • Sunday:  French Onion Beans with sourdough toast and fruit

Recipe: Country Pork Sausage Gravy

Abby H.

This is a very easy breakfast to make. It goes great on toast, biscuits, and crescent rolls.

Ingredients

  • 1 lb. Bulk breakfast sausage (I like Jimmy Dean)
  • 1.5 cups milk (I used whole milk)
  • 1/2 cup All-Purpose flour
  • Salt and Pepper to taste

Directions

  1. In a large skillet, brown and crumble sausage over medium heat.
  2. Once the meat has cooked through, sprinkle flour in the skillet. Stir the flour, coating the meat and absorbing the fat in the pan.
  3. Allow flour to cook and brown slightly, stirring frequently.
  4. Turn down the stove to low, and slowly pour milk over the mixture, while whisking. Stir constantly as the mixture cooks and the flour thickens.
  5. If the gravy is too thick, add a little milk (about 1/4 cup), and continue to cook until thick.

Subtitutions:

  • If you are dairy-free, use your favorite milk.
  • If you are gluten-free, use a 1:1 Gluten Free All Purpose Flour.
  • If you do not eat pork, turkey breakfast bulk sausage is a great replacement.

French Onion Beans- Easy High Fiber Meal!

Abby H.

I’ve seen this recipe all over social media. I watched a few videos and rummaged through my pantry. Here is my version. It’s simple and so tasty!

French onion beans

Ingredients

  • Two onions, thinly sliced
  • 1 tablespoon butter
  • 1 tablespoon neutral oil or oil from sun-dried tomatoes
  • 2 tablespoons garlic powder or 2 tablespoons garlic from a jar
  • 1/4 cup diced sun-dried tomatoes
  • 1 tablespoon smoked paprika
  • 1/2  teaspoon dried thyme, or 1 tablespoon fresh thyme
    Salt and pepper to taste
  • 2 15-ounce cans, cannellini beans, rinsed and drained
  • 3/4 cup half-and-half
  • 1/2 cup grated Italian cheese blend

Directions

  1. In a large skillet, add butter and oil.
  2. Once the butter and oil are melted and combined, add onions and sauté on low for about 10 minutes until onions become translucent.
  3. Add garlic/garlic powder, tomatoes, paprika, thyme, and stir to combine.
  4. Cover and cook on low, stirring occasionally for 25 to 35 minutes. Onions will become thick and jammy, and will continue to become translucent and lightly brown around the edges.
  5. Over medium heat, add beans, half-and-half, and cheese.
  6. Uncover and allow to cook for 5 to 10 minutes until it is melting and bubbly.
  7. Serve with crusty Italian bread, sourdough, or crackers of your choice.

These beans stay good in the fridge 3-4 days, however, they will not last that long. They are soo rich and smooth. And very filling,

You can make this recipe vegan by using dairy-free butter substitute, coconut milk, and dairy-free cheese.

Freebies and Deals- 7/20 is National Ice Cream Day!

Abby H.

National Ice Cream Day is next week!! I recommend that you download any apps required for these deals at least 1 day prior to ensure that you have the app and are all signed up for any clubs or offers. Not all of these offers are available in my specific area, but I included them because I have readers outside of San Diego.

From July 13-19, DQ Rewards members can score the classic treat with any $1 purchase made through the DQ App. https://news.dairyqueen.com/announcements/details/2026/DQ-Celebrates-National-Ice-Cream-Day-All-Week-Long-with-Free-Dilly-Bars/default.aspx

Dipping’ Dots: Dippin’ Dots is giving away FREE mini cups of Dippin’ Dots (any flavor!) during a two-hour window at their franchise locations. Find your closest location here.

Baskin-Robbins: Baskin-Robbins Rewards members can get 31% off scoops on July 31, 2026, at participating shops. Waffle cones, toppings, sundaes, and delivery orders are excluded.

Marble Slab Creamery: Download their app because on July 20, loyalty members will receive a free small Ice Cream offer, valid for seven days. Find your closest location here.

Del Taco: From July 17 – 19, Del Yeah! Rewards members can get BOGO free regular shakes at Del Taco for National Ice Cream Day.

And while there are no deals right now, check the following apps in the days before the 20th for possible freebies and deals: McDonald’s, Jack in the Box, Wendy’s, and Yogurtland.

And if you want to make your own ice cream at home, you can find my recipe here. It’s very easy, and you can make it your own with a few tweaks!

6/28/2026 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgThis weekend, I am on the ball and getting the meal plan posted on Sunday!

My goal of not doing a big grocery shop was foiled last week. I ended up going grocery shopping at Walmart when I needed to order a few things for the house- like washcloths. I have no idea where they all went. It was only $40, still well below my usual weekly grocery bill.

In the summer, we get into a groove when it comes to dinners. Easy, quick foods that are tried and true.

Breakfast: The kids tend to eat cereal, a bagel, or an MBS (Mrs. Bear Special) each morning for breakfast. I usually have a proffee. I cashed in all of my points at Einstein Bros. Bagels to get a free dozen bagels. They are sliced and individually wrapped in the freezer. They are definately going to be a hit this week for breakfast.

Lunch: I’m doing lunch meal prep for the week today- Beans and Rice bowls for myself. And a batch of Mac n’ cheese for the youngest. The big kid usually doesn’t eat a big lunch. He’ll snack or have a bag of Quest Protein chips and a sandwich.  We’ll be escaping the house on some adventures. The kids will be taking advantage of the free summer lunches (find out more here) while we are out and about.

Dinner: Because of the heat, I didn’t end up making meatloaf, so we may grill burgers instead, or make Salisbury steaks. I’m not sure which.

  • Sunday:  Gyro, Rice, Salad, Naan
  • Monday: Italian Night
  • Tuesday: Something with Ground Beef, salad, and mashed potatoes

  • Wednesday: Smoothies and Charcuterie plates (this has become a Wednesday special)

  • Thursday: Chicken Quesadillas, fruit, chips

  • Friday: Takeout night!
  • Saturday: Leftover Palooza