Tag: food

  • Try New Foster Farms Oven Ready Entree’s #Giveaway

    I was sent a complimentary VIP coupon to try Foster Farms new Oven Ready Entree’s. Unfortunately for me, because I live a good distance from any good grocer, I have been unable to find the Foster Farms Oven Ready Entree’s. It was a sad day for me as Mark called me from each store he stopped in to tell me they didn’t carry Foster Farms. I know I’ve bought the brand before, but it must have been before we moved to small town USA.

    So stay tuned, because next time I visit my mom I’ll be picking up some Foster Farms Oven Ready Entrees, and then telling you all about them!  In the meantime though, Foster Farms would like to send 5 of you your very own VIP coupon to try out their Oven Ready Entree’s. With 4 very different and distinct flavors, I’m sure you’ll find one you love.

    As an FYI, Foster Farms is only available in the US West from Colorado to Hawaii.  However, even then, if you don’t live near any major retailers (like I do), it may be hard to find.

    GIVEAWAY
    Enter on the Rafflecopter below. 5 Winners will be chosen at the end of the giveaway.
  • Mouth Watering Menu

    Mouth Watering Menu

    I really can’t look through our Foodie Friday Party without my mouth beginning to water!  I’ve found a lot of treats to add to our menus lately, and side dishes have been saved thanks to all of you!  Really though, how can you not start salivating over things like Strawberry Rhubarb Crumble Parfait

    Strawberry Rhubarb Crumble Parfait by Jazzy Gourmet

    Victoria Sponge Cake 
    Which by the way, I just might have to make for my birthday this week!
    (please click on the links to see the original recipes from their creators, and pin from their site!)

    This weeks Menu
    (with help from emeals)
    Monday – Creamy Mustard Pork Ribs
    Tuesday – Chicken Cordon Bleu with Strawberry Fields Salad and a Doctor Who Themed Cake (My Birthday Dinner!)
    Wednesday – Tuna Noodle Casserole with Parmesan and Chive Quinoa Patties
    Thursday – Chicken Lettuce Wraps (recipe coming Friday)
    Friday – Tacos and Burritos
    Saturday – leftovers
    Sunday – Cranberry Pork Roast
    MPM-Spring


  • Meal Planning with Emeals

    I have been completely lax about our meal plans the last few weeks. Perhaps you even noticed that I wasn’t posting my plan every Monday as I have in the past. Life was just getting too crazy, and so I let go of dinner control.

    Really, that should not be what gets let go. Meal planning saves my sanity every single night. Instead of 4 kids whining and crying to eat, because I took too long deciding what to make and then getting it on the table by 5:30 – I would have 4 kids happily playing, and eating most of their dinner that they helped prepare because I knew what we were having, and gave myself the right time to make it.

    I was thrilled when this last week eMeals contacted me to see if I would like to join the eMeals Connect program. Basically, they gave me a 1 year eMeals plan in exchange for me telling you all about them. Of course, all opinions are my honest to goodness true thoughts on the program! So no worries, I’ll let you know just how much I like them (or don’t if that’s the case).

    So far, however, I am enjoying eMeals immensely. I received my first week of meals in my email shortly after signing up for the Classic Plan with Walmart as my grocer of choice (they have a few different grocers to choose from, but Walmart was the only one near me). They also just recently announced their Slow Cooker Classic and Clean Eating Plans! This would be a great summer plan to avoid turning the oven on.

    Slow-Cooker-Launch_Kitchen-Aid-Kitchen

    Shocked I was!  The first thing I noticed was that they break down the price of each item on the shopping list, so you know about how much you’ll be spending for that week of groceries. I thought I was a frugal shopper, but eMeals just managed to save me another $10-$20/week in groceries.  If the subsequent meal plans are similar in price I will be thrilled!

    I haven’t tried any of the recipes yet, but we will be this coming week. I’ve exchanged a few of the eMeals out in favor of my own preferences (and chicken 3 times a week is just a bit much for me).  I’ll show you the original plan with my altered plan in italics. This is just to accommodate for what I have on hand since I don’t plan on grocery shopping this week.

    Menu Plan
    Sunday – Chicken Pot Pie with buttered Biscuits and Honey Carrots
                 Actually making Spaghetti with Biscuits and a Side Salad
    Monday – Mexican Beef Bake with Fajita Rice
                 Changing the side to regular White Rice
    Tuesday – Easy Spare Ribs with Coleslaw and Baked Potatoes
                 Skipping the Coleslaw and having Mashed Potatoes
    Wednesday – Chicken Fried Rice with Sesame Ginger Salad
                  Actually having Ham Fried Rice
    Thursday – Classic Ravioli with Stuffed Zucchini
                   no zucchini, just a simple side salad
    Friday – Apricot glazed Pork Tenderloin with Wild Rice and Green Bean bundles
                  Strawberry glazed Steak with Creamed Corn
    Saturday – Rosemary Garlic Chicken with Mashed Potatoes and Black-Eye Peas
                 No black eye peas


    *I received a 1 year eMeals plan in exchange for this post. All thoughts and opinions are my own.  

  • Budget Friendly Recipes #takeyourplace

    Today I am joining over 200 other Food Bloggers to spread awareness for Hunger in America.  
    Have you ever gone hungry?
    I have. I’m not saying I’ve gone days/months at a time, but as poor college students with little mouths to feed, I would periodically skip a meal to stretch our budget and make sure the kids got something healthy.
    Any mother would do it. Feed their kids before themselves. We have a responsibility to our children to take care of their basic needs – food, shelter and safety. 
    I was/am lucky though. I have family that always knew when we were hitting an especially rough month. They never took completely over, but they often stepped in to help until we could get back on our feet. Whether it was making sure we had enough money for food, or giving us a place to live.  
    Beyond our own family, we also belong to a wonderful church (learn more at www.lds.org).  Our church believes strongly in Christ’s teaching of feeding the hungry and clothing the naked. They also believe in building yourself up, and standing on your own feet. Across the nation our what we call Bishop’s Storehouse, with basic foods and toiletries. Once your local Bishop has determined how much help you need, they send an order for those things. All they ask in return is that you offer service in some way for payment. Some areas have financial classes to help get you back on your feet as well. It truly is a wonderful program.
    Other programs, like WIC and SNAP are also wonderful resources for struggling families. I have personal experience with both, and can say how grateful I am for a program that kept my kids eating when we were struggling financially.   
    How can we be self-sufficient to avoid going hungry?
    Another principle my church teaches is Food Storage. They have recommended that each family work towards having a 1 year supply of food stored. You never know when a hard time will hit – job loss, sudden medical bills, natural disasters. 
    Since food is one of our very basic needs, we need to make sure we can provide that during the difficult times. We are slowly building up our food storage, but I can already tell you, we have used it many times.  Last year when we had a sudden change in jobs, we were jobless for a few months. Since we didn’t know where we would end up, or how our income would change, we began eating our food storage to stretch out the budget, and put some money aside for later. It truly helped us out. 
    Grow a Garden.   Growing your own food is the ultimate way to be self sufficient. Not only that, but a single packet of tomato seeds can cost under $2, but you will get upwards of 20 or more tomato plants from that. That is a lot of money saved!  You can then make your own spaghetti sauce, salsa, canned tomatoes for stews, and even eat them fresh. $2 and one small packet. 
    All these ideas are fine and dandy if you aren’t already in the midst of going hungry.  For those currently struggling to put food on the table, here are some budget friendly recipes.  These are all recipes I go to when money is tight. The flour tortillas and maple syrup, especially save my family a lot of money, while still providing something good to eat.
    Creamy Potato Cauliflower Soup (can easily be adapted for tight budgets)
    Chili (can easily be adapted for tight budgets)

    How You Can Help!

    I can’t imagine the mothers who constantly go hungry so their kids can eat, or the kids that are going hungry because everyone else is too.  It breaks my heart thinking about it. I’m sure it does yours too.

    Write a letter to Congress and tell them you support No Kid Hungry, and preserving government programs such as WIC and SNAP.

    I also encourage you to go see the film A Place At the Table: One Nation, Under Fed.  There is a problem in this country, and it needs to be addressed.

    For more bloggers participating in this campaign with budget friendly recipes, visit The Giving Table and look under the sidebar.
  • Menu Plan 3/11

    Menu Plan 3/11

    We had a Pork Roast, Mashed Potatoes, and Asparagus for dinner last night. I think I got the best reviews from Mark I’ve had in awhile. Don’t misinterpret, he almost always enjoys what I make – but this meal was right up his ally, and he really really enjoyed it. I just might need to make roast more often.

    Looks good doesn’t it?

    I cooked the roast in a half can of Pepsi (because it was sitting on the counter, that’s why), some butter, and Jamaican Jerk Seasoning.  The potatoes I added a little ranch, bacon bits, milk and butter to. Finally the Asparagus I pan fried in Hickory Smoked Grapeseed Oil with some Ranchers Steak Rub seasoning.  We can’t forget the Hollandaise sauce either. It’s the perfect pairing for asparagus, but worked as a great “gravy” for the potatoes as well.

    I must have really felt successful last night, because I’ve put together a bit of an ambitious menu plan this week!

    Monday – Smoke Salmon and 2 Potato Hash
    Tuesday – Beef Mushroom Spaghetti
    Wednesday – eating out
    Thursday – Navajo Tacos
    Friday – Enchiladas
    Saturday – Cornmeal Chicken
    Sunday – Chili

    See ambitious!  I didn’t even schedule in a leftovers night, and I know there is going to be leftovers! We’ll just have to eat them for lunch I guess.

    *I’m linking up to OrgJunkie‘s Menu Plan Monday

  • Epic Birthday Cake {Menu Plan}

    Mark had a birthday, shout Hooray!  We left Friday afternoon to spend the weekend at my parents. They are kind enough to watch our kids for extended periods of time, while Mark and I go on dates. All he wanted for his birthday was a date with me…awe!  It’s funny because that’s what I’m always telling him I want. 
    We left the kids a little before lunch to go pick up his specially ordered cake. Marks’ cousins wife has made some beautiful cakes (like his sisters Wedding Cake), so Mark decided he wanted to get a nice one this year. I didn’t really mind, since it meant I wouldn’t have to bake, and could focus more on him, and cleaning the house before we left. 

    Mark took inspiration from this Pig in a Mud bath Cake…
    Pigs having a bath in a chocolate cake
     
    and asked her to create a Lochness Monster in a pool of Pepsi Cake.  I think she did a pretty brilliant job, don’t you?
     
    Not only did it look good, it tasted great too!  She made Mark’s favorite, Carrot Cake with cream cheese frosting. Normally I’ll leave the raisins and nuts out when I make it, but she didn’t, and wow! Best carrot cake I’ve ever eaten.
     
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    We’re back home now, and ready for a new month. I’m off to the store today to restock our food.  My sister in law sent me a Freezer Meal cookbook for Christmas, so I’ve decided to pull 4-5 recipes from there per month, but make them all up at the beginning of the month. That way I should have at least 1 set meal each week.
     
    Monday – Pizza Night
    Wednesday – Biscuits and Gravy
    Thursday – Pita Pockets
    FridayHam Potato Scallop
    Saturday – Leftovers
    Sunday – Roast, Potatoes, and Asparagus
     
    Breakfasts – Cereal, Pancakes, Spinach Deviled Eggs
     
    Beefy Enchiladas
    Beef Stew
    Phyllo Chicken Rolls
    Tex Mex Pork Casserole
    Wild Rice Ham Rolls
     
    
    I’m linking up to OrgJunkie.com
     
  • Baked Spaghetti Alfredo

    Baked Spaghetti Alfredo

     
    Have leftover spaghetti? Try this baked spaghetti alfredo with your leftovers and never waste a good meal again. 
    Spaghetti used to be a weekly staple around here. Until I ran out of spaghetti sauce. And then continually forgot to put it on the grocery list. One day I was just wanting a good spaghetti and thought maybe I could create my own alfredo.
    I won’t share that recipe with you because it was not very good. 
    What was good though, was my creation from its leftovers. I tossed in some more liquid, covered it in cheese, and this baked speghetti alfredo was born. The whole family loved it, and I hope you will too. 
     
    The recipe can be made either from scratch or with leftover Alfredo Spaghetti.
     

    Baked Spaghetti Alfredo

    Baked Spaghetti Alfredo
    Whether you use leftovers or make it from scratch, this baked spaghetti alfredo will be a family hit.
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    Ingredients
    1. 8oz Spaghetti
    2. 16oz jar alfredo Sauce
    3. precooked meatballs (or make your own)
    4. 4 mushrooms, sliced
    5. 1/4 cup Parmesan Cheese
    Instructions
    1. Cook spaghetti according to the package directions. Preheat oven to 350 F.
    2. Grease a 9×9 pan.
    3. Once the spaghetti is cooked, drain, and put in the prepared 9×9 pan. Mix the mushrooms and meatballs in a small bowl with the alfredo sauce. Pour over the noodles evenly. Top with Parmesan and bake for 25-30 minutes.
    Notes
    1. Is using leftover alfredo spaghetti, add a bit of whipping cream and evaporated milk before baking.
    Home Maid Simple https://www.homemaidsimple.com/
     
     
     A quick way to do this is just to toss leftover spaghetti in a pan with some sauce and add cheese to the top. You can make it so many ways, and have many different flavors to choose from depending on what you have leftover from a Spaghetti night, or what sauces you choose to use.
     
    My failed attempt at an alfredo sauce had me adding a little whipping cream and evaporated milk to my dish to get a little more moisture. Now go, have fun, and know that even a disaster can be turned into something yummy!


     

    ~Features~

    Post image for Recipe: Roasted Asparagus Soup (Paleo Pals)
    Roasted Asparagus Soup
    We’ve had a serious cold front hit this week, and I’m looking for warming to the core healthy soups. This one is just lovely.
     
    Crab and Chipotle Aioli Deviled Eggs
    Is she serious? I about died and went to heaven looking at these beauties. I’m a pretty traditional deviled egg kinda girl, but these are going on the must try!
     
     
    Strawberry Custard Powder Cake
    We’re in the midst of planning a Strawberry Shortcake party for my almost 5 year old, so when I saw this custard, I knew it was going on the drawing board for the party.
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  • Rosemary Grape Pork Loin {Foodie Friday}

    Rosemary Grape Pork Loin {Foodie Friday}

    Before I get into today’s recipe, I wanted to share this great post with you.  Meagan from Sunshine and Sippy Cups has put together a great guide on Where to Submit Your Recipes.  As well as sites to submit your recipes, she also has some resources for improving your food photography (something I need to work on).

    When we moved, I realized I had a box full, I mean a BOX FULL of evaporated milk.  I must have bought them on a sale or something, to have this many. Thankfully, I also found in my recipe collection a Carnation Evaporated Milk recipe book. Score one for my recipe hoarding skills. At least one meal a day for the last week has included evaporated milk in it. I wouldn’t know what to do with it otherwise.

    This recipe was originally from Carnations recipe book, but I’ve made a few additions and changes to give it a boost.

    Rosemary Grape Pork Loin

    Ingredients
    1/4 tsp Rosemary
    1/4 tsp Thyme
    1/4 tsp Garlic Salt
    1/2 tsp black pepper
    1 1/2 lb center cut Pork Loin, sliced to a 1/2 inch thickness
    1/2 tsp whole wheat flour
    5 oz Evaporated Milk
    4 small mushrooms, sliced
    1/2 small yellow onion chopped
    1 cup red grapes, chopped
    Directions
    Mix rosemary, thyme, garlic salt, and pepper in a small bowl.  Sprinkle on Pork.
    Heat oil in a large frying pan, over medium heat.  Add pork. Cook about 5 minutes per side, or until cooked through. Remove pork from the pan, and keep warm in the oven.
    Add flour, milk, mushrooms, and onion to the pan. Turn heat to medium low. Stir, scraping brown bits off the pan, until thickened. Add grapes, and cook for another minute. 
    Plate the pork and pour on the Grape sauce. Enjoy.

    ~Features~

    Egg Free French Toast 
    I love this! There have been many days I’ve wanted to make French Toast, only to realize I had no eggs.

    Tomato Herb Focaccia
    Focaccia is a great bread to add a little flavor and fun to. With the tomato, it looks like a perfect lunch on it’s own.

    Spaghetti Squash Pizza Crust
    Brilliant idea here. Another great way to sneak a vegetable into your kids favorite foods.

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  • Pasta anyone? {Menu Plan}

    Pasta anyone? {Menu Plan}

    I’m trying to minimize our meat intake, and up our veggies and fruit. After I planned our menu this week, I looked it over and realized I added a lot of pasta’s in exchange for meat dishes. I would love for some meatless inspiration to hit that doesn’t involve pasta!

    Monday – Ham and Tater Corn Chowder
    Tuesday – Leftover Spaghetti Bake
    Wednesday – Chicken Fajita Taquito Rolls
     

    Thursday – Pork Tenderloin with grapes and Herb Sauce
    Friday – Pasta of the Sea
    Saturday – leftovers
    Sunday – Lasagna

    A little late, we got Christmas presents from my brothers family over the weekend. They sent the Prnicesses the Pinkalicious books. In one they make and eat Pink Cupcakes.  I love bringing books to life for my kids, so we’ll be making our own Pink Cupcakes this week.  Princess C has also requested we make a banana yogurt trifle.

    I’m linking up here –
      MPM-Winter

  • Strawberry Cocoa Spongecake {Foodie Friday}

    Strawberry Cocoa Spongecake {Foodie Friday}

     
     
    Hosted at
    and
     

    Strawberry Cocoa Spongecake

     Princess C got a Strawberry Shortcake activity book from her aunts a little before Christmas. Ever since she has been begging to make a Strawberry Shortcake – cake from it. I finally caved and bought the expensive fruit to make this fun dessert with the kids. The recipe in her book didn’t actually have the cake recipe, so I went in search of a shortcake recipe. In the end, I found a really yummy looking spongecake recipe in my Home For Dinner cookbook from BHG.  I tweaked it a bit for a chocolate craving.  
     
    Ingredients
    CAKE – 
    1 cup flour
    1 tsp baking powder
    2 eggs
    1/2 tsp vanilla
    1 cup vanilla sugar
    1/2 cup buttermilk
    1 TBS butter
    1 TBS Dutch processed Cocoa Powder
     
    WHIPPING CREAM – 
    1 cup Heavy Cream
    1 1/2 TBS powdered sugar
    1 tsp Vanilla
     
    Sliced Strawberries
     
    Directions
    Grease a 9X9 pan. Preheat oven to 350 F
    Combine flour and baking powder in a small bowl. Set aside.
    Beat eggs and vanilla until a lemony color. Slowly add in sugar. Beat until the sugar is mostly dissolved.  Gradually add the flour mixture, until combined.
    On the stove, heat the buttermilk and butter until the butter is melted. Add the cocoa powder, stirring until completely dissolved.  
    Add the cocoa mixture to the egg mixture, stirring until combined.  Pour mixture into the prepared pan. Bake for 25-30 minutes.
    Cool.
     
    To make the whipping cream, add all the ingredients into a seal-able jar. Shake shake shake. This is really fun for the kids to help out. After 10 minutes you should have a nice whipped cream topping. 
     
    Spread the cream on the cake, top with sliced Strawberries and enjoy!
     
    and the kids truly did enjoy!
     
     

    ~Features~

    Individual Quiche
    These are perfect for my daughter who loves eggs, and I can make something else for the non egg lovers in this house.
     
    French Loaves
    I’m always looking for a classic french bread to go with our soups.
     
    spinach & artichoke wontons-3
    Spinach and Artichoke Wontons
    These look so cute, and full of healthy ingredients!
     

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