recipe

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

6/22/2026 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgI took the weekend off from blogging to hang out with the kids and work on another project.

This week is less busy than last week, so I plan on hitting up the gym for yoga as often as I can.

I did a small grocery trip yesterday morning, mostly to get popsicles and a few things that were needed for a specific meal yesterday (Father’s Day breakfast for my ex and the kids). I’m going to try to go another week without a restock shop. We will have plenty of snacks, and I’ve got ingredients to make cookies and everything on the menu for this week.

The kids will be taking advantage of the free summer lunches (find out more here) as often as we can this week.

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: Between free summer lunches and the tons of snacks I’ve got in the cupboard, the kids will survive.  I have two plastic totes full of individually portioned self-serve snacks. I buy treats and snacks in bulk and fill up snack-sized zip-top bags. There are also preportioned fruits and veggies in the fridge.

Dinner: This week is another use-it-up week. We’ve got a lot of stuff in the freezer, including ground beef, nuggets, and frozen fruit.

  • Sunday:  Butter Chicken, Rice, and naan
  • Monday: Italian Night
  • Tuesday: Meatloaf, mashed potatoes, gravy, & veg

  • Wednesday: Smoothies and Charcuterie plates

  • Thursday: Nuggets, fruit, and chips

  • Friday: Takeout night!
  • Saturday: Leftover Palooza

Meal Planning in the Summer…

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgI forgot to hit Publish on this post on Sunday night and just discovered it in my drafts. Oops.

This is my first full week of both kids being on summer break.

This week is the week of appointments for the whole family. Between the front bathroom shower being resurfaced, doctor’s appointments for me, small kid, and big kid, and the dishwasher repair guy coming- it’s a full week of running all over.

The big kid and I plan to hit the YMCA as much as possible between all of our appointments. The Small Kid will probably come with us and ride a stationary bike the whole time.

The kids will be taking advantage of the free summer lunches (find out more here) as often as we can this week.

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: Between free summer lunches and the tons of snacks I’ve got in the cupboard, the kids will survive.  I have two plastic totes full of individually portioned self-serve snacks. I buy treats and snacks in bulk and fill up snack-sized zip-top bags. There are also preportioned fruits and veggies in the fridge.

Dinner: This week is a “use it up” week. I have a bunch of stuff leftover in the fridge from last week that didn’t get used, so this week we are leaning on what’s on hand.

  • Sunday:  Italian Night: Flatbread, Chicken Parm casserole (veggies included)
  • Monday: Breakfast for Dinner
  • Tuesday: Crockpot Meal (something with chicken)

  • Wednesday: Charcuterie Night

  • Thursday: Smoothies and Entrees

  • Friday: Takeout night!
  • Saturday: Leftover Palooza

5/10/2026 Weekly Meal Plan!

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpg

May is a busy month for us, so it’s important to me that I plan out our meals on Sunday nights for the week.

To keep my grocery budget down, I shop at Aldi (using Instacart, I wrote about how to do it here), our local Grocery Outlet, and use cashback rebates that offer a lot of 100% back (I wrote a post about some of my favorite apps here).

I skipped a grocery trip this week- We have plenty of food, and we had a  Yasukochi Family Farms CSA box subscription drop off last Monday and have plenty of fruit and veg to get us through this week. I did a quick grocery inventory on Saturday morning to make sure we’d be ok.

Breakfast: The kids tend to eat cereal, a bagel, or an MBS (Mrs. Bear Special) each morning for breakfast. I usually have a proffee and a slice of toast with goat cheese and spicy honey.

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, my lunch is a fridge clean-out. I saw a friend from out of town this weekend, and I have a lot of leftovers from cooking, plus some soup my mom gave me.

Dinner: This week, dinners are pretty simple. We have busy days, so I want to spend as much time as possible with the kids. If one of the kids ends up not liking something, they can have a sandwich, a fruit, and a homemade smoothie.

This week’s available fresh fruits are: Gala Apples, cherries, and strawberries.

  • Sunday: Leftovers (We had a lot this week)
  • Monday: Cheesy Brats, chips, fruit, and smoothies

  • Tuesday: Breakfast for dinner (bacon and eggs)

  • Wednesday: Breakfast for Dinner (I’m teaching that night)

  • Thursday: Quesadillas, beans/rice, fruit

  • Friday: Takeout night!
  • Saturday: Leftover Palooza and whatever leftover fruit is hanging around.

5/4/26 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpg

May is a busy month for us, so it’s important to me that I plan out our meals on Sunday nights for the week.

To keep my grocery budget down, I shop at Aldi (using Instacart, I wrote about how to do it here), our local Grocery Outlet, and use cashback rebates that offer a lot of 100% back (I wrote a post about some of my favorite apps here).

I skipped a grocery trip this week- We have plenty of food, and we had a  Yasukochi Family Farms CSA box subscription drop off last Monday and have plenty of fruit and veg to get us through this week. I did a quick grocery inventory on Saturday morning to make sure we’d be ok.

Breakfast: The kids tend to eat cereal, a bagel, or an MBS (Mrs. Bear Special) each morning for breakfast. I usually have a proffee and a slice of toast with goat cheese and spicy honey.

Lunch: M-F I pack myself 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, my lunch is fridge and freezer clean out leftovers.

Dinner: This week, dinners are pretty simple. We have busy days, so I want to spend as much time as possible with the kids. If one of the kids ends up not liking something, they can have a sandwich or a fruit and a homemade smoothie.

This week’s available fresh fruits are: Apples (3 kinds), oranges, and bananas.

  • Sunday:  Italian Night.
  • Monday: Chicken and Veggies

  • Tuesday: Tortellini Soup, Salad, and Bread

  • Wednesday: Breakfast for Dinner (I’m teaching that night)

  • Thursday: Vegetarian chili, bread, and salad

  • Friday: Takeout night!
  • Saturday: Leftover Palooza and whatever leftover fruit is hanging around.

National Peanut Butter Day Recipes!

Abby H.

Today is National Peanut Butter Day. For those of us who love Peanut Butter, this is definately a day to celebrate.

I’ve rounded up a few recipes for y’all to try:

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.

Recipe: Green Chicken Enchilada Casserole

Abby H.

This is a very simple recipe, and it has a lot of variations for budget, and if you are trying to use up what you have in your pantry and fridge.

I got a package of rotisserie chicken pulled off the bone from Costco not long ago. I defrosted it, and now I’m ready to start using it.  If you don’t have a rotisserie chicken, you can substitute 2 cups of shredded cooked chicken or 2 small cans/1 large can of canned chicken, drained, rinsed, and shredded.

Green Chicken Enchilada Casserole

Ingredients

  • 2 cups cooked/shredded chicken
  • 1 19-ounce can green enchilada sauce
  • 1/3 cup sour cream
  • 2 cups shredded sheese, divided (I used 1/2 Cheddar and 1/2 Asadero)
  • 10-ish corn tortillas, cut or ripped into bite-sized pieces (You may need more or less depending on how big your pieces end up)
  • Topings/Garnishes: Salsa, Sour Cream, shredded lettuce, diced onions, or picled onions (Your choice)

Directions

  1. Preheat the oven to 350 degrees.
  2. Mix together the enchilada sauce and sour cream. Taste and add any additional seasoning as desired (onion or garlic powder, white pepper).
  3. In a 13×9 pan, coat the bottom with 2-3 tablespoons of enchilada sauce.
  4. Layer tortilla pieces, chicken, cheese, tortilla, and sauce until your pan is full.
  5. Top with any remaining cheese.
  6. Tent the pan loosely with aluminum foil and bake covered for 35-40 minutes.
  7. Remove foil and cook for another 5-10 minutes until the cheese on top is browned and bubbly.
  8. Serve with toppings/garnishes as desired.

 

This meal serves 6-8, depending on the sides you choose to serve.

Leftovers can be frozen.