Friday, July 7, 2017


~ Saving Dinner

1/8 t. cayenne
1/8 t. paprika
1/2 t. salt
1/2 t. pepper
1/2 t. onion powder
1/2 t. thyme
1 t. garlic powder
4 boneless skinless chicken breasts
1 1/2 T. butter
1 1/2 T. olive oil
3 T. lime juice
1/3 c. chicken broth

Mix first seven ingredients together, then sprinkle on both sides of chicken breasts.

In a skillet over medium-high heat,  heat butter and olive oil together. Saute chicken in oil and butter until golden brown, about five minutes per side. Remove from skillet and keep warm.

Add lime juice and broth to skillet, stirring in any browned bits stuck to the bottom of skillet. Cook until slightly reduced, then return chicken to skillet and coat with sauce before serving.

Notes: We sprinkle half of the seasoning blend on one side of the chicken breasts, whichever side will go down in the skillet first, then sprinkle the second half on the other side right before flipping the breasts over. 

Tuesday, July 4, 2017


~ Tasty

3 T. lime juice
1/4 c. olive oil
1 avocado
1 garlic clove
1/4 t. pepper
1/2 t. salt

Place all ingredients in blender or food processor and blend until light and creamy.

Makes about one cup.

Notes: We've used this with the roasted veggie salad and avocado dressing recipe it was originally part of, but we also enjoy it on other salads, as a dip for tortilla chips, used as a dairy-free substitute for sour cream with tacos, spread over black bean and rice burritos, and stirred into a bowl of Heddy's black and red bean soup. With the texture of the avocado's healthy fat and the flavor of lime juice, the possibilities are endless for how to use it. Although you can make in a blender, we find it's much easier in a food processor.

Wednesday, June 21, 2017


~ Dinner at the Zoo

1 lb. ground turkey
1 egg, beaten
1 t. Italian seasoning
1 t. kosher salt
1/2 t. pepper
1/2 c. breadcrumbs
1/2 c. parmesan
1 T. water

1 T. butter
1 c. carrots, peeled and chopped
1 c. onion, chopped
1 c. celery, chopped
2 c. butternut squash, peeled and chopped
salt & pepper, to taste
15 oz. can diced tomatoes
6 oz. can tomato sauce
6-8 c. chicken stock, divided
7-8 oz. alphabet noodles
1 meatball recipe from above or 1 lb. store-bought meatballs
chopped parsley (optional garnish)

Place oven rack 4 inches from the top and preheat broiler. Combine all ingredients and mix until thoroughly combined. Shape into meatballs about one inch in diameter.

Spray a large baking sheet with cooking spray and arrange meatballs in single layer. Broil for 8 minutes or until meatballs are cooked through and starting to brown.

Heat large pot over medium heat, then add butter. Once butter has melted, add carrot, onion, celery, and butternut. Season with salt and pepper. Cook 5-7 minutes or until onion is translucent and everything else is just starting to brown.

Add tomatoes, tomato sauce, and 4 cups of chicken stock. Turn heat to high and bring to a boil. Reduce heat to medium and simmer 5-7 minutes or until noodles are tender.

Add meatballs and cook until heated through, about 3 minutes. Add another 2-4 cups of chicken stock until desired consistency is reached. Garnish with parsley, if desired.

Makes three quarts when you use 8 cups of stock.

Notes: We have only made this using make-ahead meatballs, which are often in our freezer. 

Thursday, June 15, 2017


Budget Bytes: Over 100 Easy, Delicious Recipes to Slash Your Grocery Bill in Half, written by Beth Moncel

2 c. flour
1/4 c. parmesan
1/8 t. garlic powder 
1/2 t. oregano
1/2 t. basil
1/2 t. salt
1 t. sugar
1 T. baking powder
8 T. cold butter
1 c. milk

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone mat.

In a large bowl, combine flour, parmesan, garlic powder, oregano, basil, salt, sugar, and baking powder. Stir until well combined. Use your hands or a pastry cutter to work butter into flour mixture until texture resembles coarse sand.

Starting with 3/4 cup of the milk, stir milk into flour mixture until a wet, soft, sticky dough has formed, adding more milk if needed.

Scoop dough in 1/3 cup portions onto prepared baking sheet and bake 18-20 minutes or until golden brown on top.

Makes 10 biscuits. 

** This post contains affiliate links and we're grateful when people use them. ** 

Tuesday, June 13, 2017


Budget Bytes: Over 100 Easy, Delicious Recipes to Slash Your Grocery Bill in Half, written by Beth Moncel

2 lb. sweet potatoes, peeled and cut into 1/2-inch thick sticks
1 T. olive oil
1 1/2 t. cumin
1 t. salt
1/4 bunch cilantro, leaves only, roughly chopped
1 medium lime

Preheat oven to 425 degrees. Line rimmed baking sheet with parchment paper. 

Place sweet potato sticks in bowl and toss with oil, cumin, salt,and cilantro until well coated. Spread in a single layer on lined baking sheet. Bake 45 minutes or until sweet potatoes are browning on edges and tender.

Remove baking sheet from oven and squeeze lime juice over sweet potato sticks before serving.

Notes: We lightly coat the baking sheet with cooking spray instead of using parchment paper and use three tablespoons of bottled lime juice instead of a fresh lime.

** This post contains affiliate links and we're grateful when people use them. **

Tuesday, June 6, 2017


Budget Bytes: Over 100 Easy, Delicious Recipes to Slash Your Grocery Bill in Half, written by Beth Moncel

2 15 oz. cans chickpeas, drained and rinsed
1/2 medium red onion, finely diced
1/2 bunch cilantro, leaves only, roughly chopped
2 cloves garlic, minced
juice of 1 medium lime
2 T. olive oil
1 t. cumin
1/4 t. salt
1/8 t. cayenne

In a large bowl, mix chickpeas, onion, cilantro, garlic, and lime juice. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and cayenne. Pour dressing over bean mixture and toss until salad is evenly coated in dressing.

Notes: I use four cups of chickpeas I've previously cooked in the crockpot and frozen instead of canned beans. This is part of a tasty vegetarian meal if you serve it with Mexican layer salad and roasted radishes. If you have leftovers, toss them in a food processor with some salsa to make a Mexican hummus.

** This post contains affiliate links and we're grateful when people use them. **

Friday, May 26, 2017


~ Tim Weathersby, my husband

one pizza crust, store-bought or homemade
1 1/2 lb. chicken, diced
1/2 c. Mr. Yoshida's Original Gourmet sauce
4 oz. cream cheese, softened
4 oz. grated mozzarella
11 oz. can mandarins, drained

Preheat oven to 425 degrees. Cook chicken and Yoshida's in skillet over medium-high heat until cooked through. Remove from heat and drain.

Place crust on greased baking sheet or pizza stone. Spread cream cheese over crust, leaving a one inch border around the edge. Sprinkle with mozzarella, cooked chicken, and mandarins.

If crust is uncooked, bake pizza 15-20 minutes. If crust was fully cooked before adding toppings, bake 10-15 minutes.