yum

1 Month Free Panera Unlimited Sip Club

Abby H.Leave a comment

It’s Back!

This is a pretty good deal, especially if you live near (or work near) a Panera.

If you redeem your Panera Unlimited Sip Club daily during your monthly subscription, that works out to about 30¢ per day. Subscribe now and get your first month free. After that, it’s just $11.99/month (plus tax).

Any Size, Any Flavor-Includes unlimited hot coffee, iced coffee, and hot tea. Plus you’ll receive $0 Delivery Fee all year, and a FREE custom calendar from Shutterfly.

Get any size, any flavor once up to every 2 hours, with unlimited refills while you’re in the cafe. That means plenty of coffee to pair with your favorite bagel, breakfast sandwich, or sweet treat. YUM!

And it’s super easy to use when you order. Redeem your subscription like a MyPanera Reward at the register, kiosk PaneraBread.com, or on our app. Add an eligible beverage to your cart and will be automatically redeemed upon checkout.

Unlimited Sip Club members score benefits like Sip Club Saturday deals, VIP challenges, and more.

To sign up or learn more, click here.

Recipe: Cold Peanut Noodles

Abby H.

I saw this on TikTok the other day, and while digging through the cupboard this morning, looking for ingredients for other meal prep stuff, I realized we had all the ingredients.

We had 2 bunches of scallions, and I wasn’t sure what to do with them, thankfully, this recipe is perfect for scallions. I also shelled the basket of peas we had from our CSA box and cut a carrot into matchstick size pieces.

The best part about this recipe is adding more sriracha if you love spicy noods. If you are a wuss like me, just a pinch will do.

Let’s get started!

Ingredients:

  • 1 package of spaghetti noodles, cooked per package directions
  • 1/2 cup fresh or frozen peas
  • 1 cup julienned carrots
  • 2 bunches of scallions/green onions
  • 1/2 cup soy sauce
  • 1/4 cup sesame oil
  • 1/4 cup olive or avocado oil
  • 1/4 cup peanut butter (I used smooth, but chunky is good too)
  • 1 Tablespoon sugar
  • 1/2 teaspoon sriracha sauce (more if you like it spicy)
  • 1/2 teaspoon fish sauce
  • 2 Tablespoons sesame seeds

Directions:

  1. While the noodles are cooking, combine soy sauce, oils, peanut butter, sugar, sriracha, fish sauce, and sesame seeds in a mixing bowl. Whisk together and set aside.
  2. Dice/chop veggies and set aside.
  3. When the noodles are cooked to your liking, drain and rinse. Add to the sauce and coat.
  4. Add in the veggies, and toss to coat. Serve at room temperature or store them in a closed container for 4-6 hours to allow flavors to meld. This salad is good hot, cold, or at room temperature.

This is great as a side salad, or top it with grilled chicken breast and serve with a side of rice and green salad topped with miso dressing to make a tasty meal.

This salad will keep in the fridge for 3-5 days (if it will last that long).

If you need a crunch on your salad, top with a few teaspoons of diced peanuts.

 

Recipe: My Favorite Pasta Salad!

Abby H.

In my recent post about hosting a mermaid-themed party, I mentioned that we will be serving pasta salad.

One of the things that I love about pasta salad is that it’s so flexible.

Basically, all you need is a pound of pasta (your choice) cooked per package directions, drained, and rinsed. After that, whatever you add is up to you.

  • I use 1 cup of dressing to start. Usually, I use zesty Italian-type dressing, but if you are a pesto lover, 1 jar/can of pesto and a few tablespoons of your favorite oil (I like avocado oil) is excellent. Red or green pesto, whatever your preference is. If you are serving vegetarians, avoid red pesto because it contains anchovies.
  • 1 cup of diced cheese- Mozzarella, or mozzarella pearls, or cut up a couple string cheese sticks.
  • 2 cups vegetables, cut into bite-size pieces.  Bell peppers, broccoli, black olives, tomatoes (either grape or cherry), and fresh, shelled peas are some of my favorites.
  • Optional, but tasty: a bunch of fresh basil, cut into ribbons (chiffonade).

Mix all ingredients together, and store in a tightly closed container for at least 4-6 hours prior to serving.

This recipe serves about 8-10 as a side dish, less as a main dish. If you need to add meat to this, as a can or 2 pouches of chunk tuna, drained and rinsed.

It’s Girl Scout Cookie Season

Abby H.

It’s cookie time, y’all! And that means cute little faces outside local stores, coming door to door, or like my kid, asking you politely on her mom’s blog to buy please buy Girl Scout Cookies from her personalized GS Cookie website here.

This year there is a new cookie that is only available online to purchase, and it’s only available to purchase online starting February 27. It’s the Raspberry Rally™, the thin, crispy cookie infused with raspberry flavor and dipped in chocolaty coating*. They may look like Thin Mints’® sister, but these cookies have a delicious taste that’s all their own. Remember, Raspberry Rally™ cookies are exclusively available online for shipment only.

Here are a few recipes that use Girl Scout cookies:

Thin Mint (or Raspberry Rally) Brownies: Mix up your favorite brownie batter (either from a mix or scratch, your choice), and crumble 12-15 cookies (about 1/2 -3/4 of a sleeve). Mix into the batter, and bake per directions. Crunchy, cookie bits in each bite.

Lemon Ups Cheesecake parfaits: I made these last year and they are BOMB.

For the no-bake cheesecake filling: Cream 1 8 oz. brick Cream Cheese, fold in 1 tub of Cool Whip, and 1 teaspoon of vanilla.

In a parfait dish (like this one), layer, Lemon Ups cookies (I cut each one into 4 pieces and scattered them across the bottom), then the cheesecake mixture, then a layer of sliced strawberries, raspberries, and blueberries (any combination), and repeat until the dish is full. Top with any remaining berries.

Refrigerate 4-6 hours, allowing time to set up (I made mine the day before I needed to serve it to give it enough time to set up).

And don’t forget Samoas cheesecake cups.

Using the same no-bake cheesecake filling recipe above, line the wells of a cupcake pan with aluminum cupcake liners (like these). At the bottom of each, place a Samoas cookie. Fill the remaining space in the cup with the cheesecake filling. Top with half a Samoas.

Drizzle the top with caramel syrup and store in the fridge 4-6 hours before serving.

Repurposing Leftovers: Turkey Soup!

Abby H.

Leftover Turkey. It’s coming. Here is my favorite way to repurpose leftovers and make a really yummy soup.

The best part is that you can add anything you’ve got left over and it’s yummy.

Turkey Soup

Ingredients:

  • 8-10 cups of turkey stock (I use the recipe here and substitute the turkey for chicken)
  • 4-ish cups of leftover turkey chopped into bite-size pieces
  • 2-3 cups of leftover roasted veggies (Or if you don’t have any: 2 carrots, peeled and chopped, 2 ribs celery, chopped, 2 medium potatoes, peeled and cut into bite-sized pieces)
  • 1-2 cups turkey gravy (optional, but makes the soup thick and richer)
  • Optional, but yummy: 1 cup uncooked Noodles/pasta. I like Rotini or Elbow Macaroni.

Directions:

  1. In a large stock pot, add stock, meat, and veggies. Simmer on medium until the soup has reached a gentle boil, and if using fresh veggies the veggies are fork tender.
  2. Add in noodles/pasta, and allow to simmer 10-ish minutes, until pasta is cooked.
  3. Now it’s gravy time. Gently pour in the gravy, and bring the soup to a gentle boil, stirring frequently.
  4. Serve soup immediately. It’s really good topped with reheated leftover stuffing/dressing.

This soup reheats well and can be frozen for future meals.

How to Repurpose Thanksgiving Leftovers

Abby H.
Everyone loves leftovers!

At this point, your 2022 Thanksgiving Meal is already cookin’. And if your dinner is anything like ours, there are leftovers. Lots and lots of leftovers. Which, don’t get me wrong is great, but, after a few days, you may get tired of eating leftovers.

Here are a few ways you can repurpose your Thanksgiving leftovers and make something tasty (and different).

1- Let’s start with the star of the show- The Bird.  I recommend taking the carcass and a few cups of meat (I use dark meat) and make stock. Here is my basic recipe, substitute the rotisserie chicken in the recipe for your turkey. And the best part is that you can do it in the crockpot overnight! Once you have a rich stock, you can make- SOUP! I’ll have a great Turkey Soup recipe up in a bit.

When packing up leftovers, I cut all of the remaining meat up, so there aren’t HUGE CHUNKS. This makes the meat easy to serve for future meals.

2- Gravy. Don’t ditch the leftover gravy! I add my leftover gravy to my Turkey Soup. Admittedly, I make a lot (8 cups+) of gravy.  Not a thick soup fan?

  • It’s turkey pie time! It’s a take on shepherd’s pie.  Take 1 cup of gravy, 2-3 cups of bite-size pieces of turkey, and 1 cup of frozen carrots and peas (or if you have leftover veggies from dinner). Mix all together, and pour into a greased baking dish. Then, top with 2-3 cups of leftover mashed potatoes. Cover with foil and bake for 20-30 minutes. I like to top with 1/2 cup of sharp cheddar cheese about 10 minutes before it’s done, remove the foil, and allow the cheese to melt and get all bubbly.

3-Mashed Potatoes. Don’t ditch the taters, they have lots of life in leftovers! In addition to the turkey pie above, Mashed potato cakes are a good choice, and they are super easy to make!

  • Mashed Potato Cakes start with 2 cups mashed potatoes, 1 egg, 1 cup AP flour, 1/2 c grated or minced onion, salt, and pepper. Mix all of these ingredients together and form into patties. Fry the patties in 1 cup oil (your choice), drain on paper towels prior to serving. If you like cheese, add 1/2 cup cheese of your choice.  These are great for breakfast with eggs.

4- Cranberry Sauce/Jelly. I like topping toasted leftover rolls with it, or putting it on toast. It’s also good on turkey sandwiches. Thirsty Whale has a great cocktail recipe using Cranberry Sauce.

Talk Back: How do you repurpose your holiday leftovers?

 

Recipe: Veggie Cheese Tortellini Soup

Abby H.

We’ve been doing a lot of meat-free nights around here lately. To be honest, meat is really expensive lately, and the kids and I don’t eat it often anyway.

I was craving soup over the weekend, so I rummaged through the cupboard and fridge and dug out some ingredients that made a super easy and filling soup.

Veggie Cheese Tortellini Soup (makes 4-6 servings)

  • 2 t. oil of your choice
  • 1 package TJ Farms Seasoning Blend (From Dollar Tree). Contains Onions, bell pepper, celery, and parsley
  • 2 carrots, peeled and diced*
  • 1 cloves garlic, diced
  • 3 tomatoes*, deseeded and diced 0r 1 14.5 oz can of diced tomatoes in juice
  • 6 cups of your favorite stock- I used veggie stock
  • 1 bag of washed spinach leaves*
  • 1 bag shelf stable cheese tortellini
  • 2 T Italian Seasoning
  • 1 Bay Leaf
  • Salt and pepper to taste

Directions

  1. In a large stock pot, heat oil.
  2. Add bag of seasoning blend and carrots. Cook until onions are clear, about 5-10 minutes.
  3. Add garlic, cook over medium until fragrant.
  4. Add tomatoes, stock, bay leaf, and Italian seasoning. Reduce heat to low, cover pot and simmer on low for 10-20 minutes.
  5. After soup has simmered and adjust the seasoning as needed. Add in spinach leaves and tortellini, cover, and cook on low for an additional 15-20 minutes. The pasta will swell as it cooks. Discard the bay leaf prior to serving.
  6. Serve topped with a sprinkle of parmesan cheese and hot, crusty bread.

All ingredients that have an * next to them came from our Yasukochi Family Farms CSA box. I love these boxes- Farm Fresh produce is delivered to our door once a week, no traveling to the store, worrying that I am overpaying for produce, or that I am going to pick the wrong melon or corn.

If cheese tortellini isn’t your speed, here is a shelf-stable mushroom tortellini that sounds tasty! If you want another type of filled pasta, use the suggested cooking time on the package instead of the time in step 5.

This soup is even better on the second day, and freezes well!

Recipe: Smashed Potatoes

Abby H.

This recipe is slightly more involved than previous recipes I’ve posted, but I guarantee you excellent results, and there will be no leftovers.

It’s perfect for a family dinner or dinner party where there are a lot of people with diverse tastes.

Ingredients: 

  • 10 to 12 small yellow-skinned potatoes- I like Yukon Gold
  • One stick of butter
  • Herbs of your choice (I like this Penzeys mix. Or use any of the following together: rosemary, tarragon, granulated garlic, granulated onion, and thyme) 
  • Spray release 
  •  1 cup of grated cheese, your choice (I prefer sharp cheddar, but I’ve also tried it with an Italian blend also and it’s quite delicious).

 

Directions: 

  1.  Clean the potatoes thoroughly. DO NOT PEEL. 
  2. Place potatoes in a large pot with water, cook on the stove for about 15 to 20 minutes until they are fork-tender.
  3. While the potatoes are cooking, in a separate dish combine spices of your choice, and the stick of butter. Microwave for 15 to 20 seconds until butter is melted.
  4. Drain potatoes, do not rinse.
  5. Preheat oven to 350°. 
  6. Either line a cookie sheet with aluminum foil and coat with spray release, or use a nonstick cookie sheet, your choice. 
  7. Place potatoes approximately 1 inch apart. 
  8. Gently press down on the potatoes with the backside of a fork (or the bottom of a coffee mug if your potatoes are bigger) until they are slightly smashed.
  9. Pour a little of the butter/herb mixture over the slightly smashed potatoes (less than a tablespoon).
  10. Bake potatoes in the oven for 15 to 20 minutes, or until they appear to have crisp/browned.
  11. Top each potato with a small amount of cheese (1 to 2 tablespoons).
  12. Serve potatoes with sour cream, real bacon bits (I like the ones from Costco), or whatever toppings you and your family prefer.

As a side dish that serves 4 to 6 as a main dish serves 2 to 3. These smashed potatoes are also great with chili or a hearty salad.

October is National Pizza Month!

Abby H.

October is National Pizza Month, so I thought I’d share with y’all some of our favorite pizza stuff: recipes, pizza swag, and even ways to save money on ordering pizza.

Goodness knows we have pizza about once a week (Friday take-out night is usually pizza), so I have all kinds of tips and tricks.

If you are new to making your own pizza at home, here is a list of my must-haves, including ingredients and kitchen tools!

Need a break from cooking and want to order takeout, here are a few suggestions for saving money and/or earning cash back on your next pizza night:

  • Mogl partners with local restaurants to give you cashback. In our area, there are a lot of pizza restaurants.
  • Dosh is similar to Mogl, in that you can earn cashback from specific restaurants and other stores. In our area, they partner with Round Table pizza!
  • Dominos has its Piece of the Pie rewards club. for every $10 spent, you earn 10 points, once you reach 60 points, you’ll earn a free pizza. More details can be found here.
  • If Pizza Hut is more your style, they have Hut Rewards. Earn 2 points for every $1 you spend. They have several different rewards, depending on point values. From breadsticks (75 points)  to a Large pizza (300 points), there is something for everyone.
  • Little Caesar’s has an app with various deals, and they also have a merch shop with all sorts of cool stuff, like this pizza slice blanket.

If you are looking to snuggle with your loved one while eating pizza, this pizza blanket is perfect. My kids found this while looking for a new blanket for the car.

Talk Back: What is your favorite pizza topping?

 

Tryazon Sweet Chaos Fall Snacking Party

Abby H.

We’ve been participating in Tryazon events for three+ years. We’ve gotten to try all sorts of fun toys, games, and food.  You can learn more about Tryazon here.

Bring the sweet to life’s chaos, with this Tryazon Featured Party opportunity, from Sweet Chaos. Featuring delicious fall flavors like Vanilla Chai, Pumpkin Spice, and Candy Corn, Sweet Chaos is the perfect mix of your favorite sweet & salty snacks and a delightful break in your day. Just pour a popcorn bowl of your favorite fall flavor, take a breath, then a bite, and remember to enjoy the chaos!

Tryazon and Sweet Chaos has 100 hosting spots open for this opportunity! Those selected get to receive a party pack with a variety of Sweet Chaos popcorn and other extras to share with friends and family! Learn more and apply here.