yummy

BOGO Free Bundlets at Nothing Bundt Cake!

Abby H.Leave a comment

This offer is back!

Buy 1 Bundtlet, Get 1 Free: Valid online and in bakery from Monday, June 22, 2026, through Sunday, June 28, 2026, while supplies last.

I love it when Nothing Bundt Cakes does a BOGO. Whether you order online and use online promo code: HELLOSUMMER26, or order in store and let them know about the Buy one, get one free offer, this is a deal that can’t be beat.

And did you know that Nothing Bundt Cake also has an app? You earn points on each purchase that can be redeemed for discounts or free items! It’s available wherever you download apps.

Oh, and don’t forget when you are in the store to ask about their Books and Bundts summer reading program. Your kids can earn free cake by reading this summer.

 

 

6/22/2026 Weekly Meal Plan

Abby H.Leave a comment

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.Leave a comment

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

FREE Frazil Slushie Every Friday in June

Abby H.1 Comment

It’s back for 2026! Free Frazil Friday! If you aren’t familiar, a Frazil is a cold slushy drink available at gas stations and convenience stores nationwide.

Every Friday in June, you can score a free Frazil Slushy drink at a convenience store near you. To find your local participating location, click the link here. Many Jackson’s locations have Frazil machines.

If you are wondering about flavors, here is a complete list- most locations only have 2-3 flavors.

Lemonberry
Smashberry
Pina Colada
Orange Cream
Tiger’s Blood
Simply Mango
Blue Razzmatazz
Georgia Peach
Green Apple
Lemon Ice
Tangerango
Horchata
Lemonberry
Root Beer Float
Wildberry
Bermuda Triangle
Rock N’ Roll
Limonade
Smashberry
Pina Colada

This is a great summer freebie to add into your weekly rotation of freebies and deals in June!

Coffee Cake- The Best Breakfast Ever.

Abby H.

Coffee cake is one of my favorite breakfast quick breads. I didn’t have time to whip up a batch, but if you are looking for a tried and true recipe, check out my post here. https://hewesfamilyfun.com/2021/02/10/simple-frugal-recipe-coffee-cake/

If you’ve got a boxed coffee cake mix (Bob’s Red Mill makes a great one) and want it to taste a little more scratch-made, check out my tips here for improving boxed cake mixes.  

And if you are looking for some coffee to go with your cake, here are some easy coffee shop-style recipes you can make at home without any fancy equipment.  

And if you want your coffee on the go, or any drinks for that matter, check out the Panera Unlimited Sips Club. New subscribers who sign up for a monthly Unlimited Sip Club subscription through May 31, 2026 and enter promo code SIP3 at checkout will receive three months of an Unlimited Sip Club monthly subscription for $3/month plus tax. Remember to use Promo code: SIP3 at checkout!

Making Cake on a Budget with Two Ingredients!

Abby H.

I love making cake and cupcakes, but sometimes I’m running low on eggs, butter, and milk. Sometimes I want cake, but I’m in a hurry. Enter the two-ingredient cake!

Any cake mix and any carbonated beverage- Soda (diet or regular) or carbonated water/club soda.

Above is an infographic I made with some options. My favorite combinations include Ginger Ale and Spice Cake, and Cream Soda and Yellow Cake.

Have you ever tried this before? It’s simple, easy, and if you are on a low sugar diet, this works well with lower sugar cake mixes and diet soda

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.

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.

 

 

National Spaghetti Day Recipes!

Abby H.

Today is National Spaghetti Day, and what better way to celebrate than sharing some of my favorite recipes that feature the long, skinny pasta that almost everyone loves!

And if you are looking to try some different brands of spaghetti, here are a few of my favorites: