Cheese and Crafts with Truly Grass Fed & Tryazon!

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Cheese and Crackers!

On Thursday we invited some friends to the park to sample Truly Grass Fed Cheese and paint some wooden crafts.

Screen Shot 2019-08-11 at 7.33.14 PM.pngIf you haven’t heard of Truly Grass Fed, here is some info about what they are and their philosophy, “The Truly Grass Fed way of dairy farming has been passed down through the generations and has continued to evolve and innovate with the times. Our belief in sustainability and in preserving the beautiful land of Ireland is ingrained in our values and informs our way of life. We love what we do and we’re passionate about maintaining our unique way of farming. We truly believe that ensuring our cows live outside for most of the year, providing them with 95% grass to eat and treating them with care and respect makes for superior-tasting cheese and butter. We are proud of the products we produce, and we are excited to share the abundance of our labors with those looking to discover a little piece of Ireland in an exceptional hunk of cheese or generous spread of creamy butter.” You can learn more here.

IMG_6662The cheese was soo good! Rich, creamy and sharper than most cheddars. The moms gobbled down the samples (seriously, it’s so good). In San Diego, you can find Truly Grass Fed at Vons stores- It’s in the deli with the fancy cheese!

Screen Shot 2019-08-11 at 7.29.56 PM.pngWe snacked and painted, and the kids ran off to play at the playground before it got too hot.

Everyone in attendance received a reusable cloth grocery bag and a money-saving coupon.

And if you want to learn more about Tryazon, their website has tons of information about all of the cool campaigns and parties they have coming up!

I received coupons for free cheese and the party favors (bags and coupons) for free in order to facilitate a group party with friends and their kids. All opinions are my own. I was not financially compensated, however, we did get to keep the charcuterie board.

 

 

#choosetruly #trulygrassfed #tryazon

Is Summer Snacking Wrecking your Grocery Budget?

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Chatting with a friend via Insta yesterday, we were lamenting the “OMG DO THEY EVER STOP EATING!!” of summer vacation.

I’ve never begrudged my kids snackies when they are hungry, but seriously, on days when we are at home, building Legos and watching movies- THEY EAT ALL DAY.  I can’t let them rummage through the cupboard and eat whatever, so I started the snack box (for the pantry) and snack drawer (in the fridge).

We’ve had “The snack box” and the “snack drawer” in our kitchen for about 2 years now.

In the cupboard, I’ve got a basket like this one. It’s full of various types of treats and snacks. Instead of buying individually bagged treats, I often buy a box of whatever (in the photo below it’s animal crackers) and divide the large box into snack-sized Ziploc bags).  It just depends on what is available at Grocery Outlet and 99 Cents Only on my weekly shopping trip. Those are my go-to snack stores.

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The Snack Drawer in the Fridge
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Pantry Snack Box- Refilled weekly

The Pantry Snack Box contains shelf-stable stuff: Juice boxes, crackers, chips, dried fruit, fruit snacks, individual Peanut/nut butter cups. I usually tuck a couple bags of microwave popcorn too. Sadly, we have none left. I was informed that I *must* rectify that matter tomorrow.

The Fridge Snack Drawer contains some of the following: Cheese sticks, yogurt, Ziploc bags of fruit or veggies (watermelon wedges, strawberries, grapes, carrots, celery, and jicama are just a few favorites), little cups of hummus, guac, ranch dip (homemade with greek yogurt and ranch dip mix).

The snacks vary by week, and I took these pics today- It’s midweek and they are pretty picked over- I did refill the Pantry Snack Box with stuff from the cupboard. That’s my secret- don’t put it all out at once. I stash the extras in the back of the pantry, where tiny arms can’t reach.

For those who read my blog regularly, you know that my weekly family grocery budget is $80. I spend about $25 of my weekly budget on stuff for the snack box/drawer. Sometimes more, sometimes less. During the school year, the function of these becomes for packing lunches in the morning. The Big Kid doesn’t really like sandwiches, and as he’s a vegetarian he gets most of his protein from nuts/seed butter and dairy sources.

I also keep Go-gurt style tube yogurts in the freezer- Those are mostly for Bitty, Big Kid doesn’t care for yogurt too often.

For the grown-ups, there is a basket in the pantry full of protein and fiber snack bars (Along with other more “grownup” snacks- which are sometimes new snacks that the kids veto after sampling). I get those at Grocery Outlet or 99 Cents Only. Grocery Outlet locations in my area always have a great variety of protein bars, snack bars, and protein cookie (Like these, which are also a hit with the Big Kid, so I have to dole them out) for a lot less than grocery or club stores.

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Close-up of the Pantry Snack Box. There is a little bit of something for everyone!

This is how my family keeps everyone fed at home and on budget. I’d love to hear about your family’s ideas to solve this issue.

Recipe: Pesto Chicken Bake

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That’s Basil, the key ingredient in Pesto

I’ve been meaning to post this recipe for a couple weeks, but with summer vacation and the kids needing to see me, talk to me, touch me every.moment.of.the.day….. I’ve been a little behind.

This is so easy, so tasty, and so cheesy. And it works with almost every dietary restriction:

If you are vegetarian but omit the chicken.

If you are Gluten-free, substitute GF pasta for what’s the recipe.

If you are vegan, use your favorite vegan “cheese”. And remember to check the pesto- sometimes commercially made pesto contains cheese!

Pesto Chicken Bake

Ingredients

  • 1 Cup Pesto (I Like Costco’s Pesto) If you want to make it yourself, I like this recipe.
  • 1 Box Farfalle Pasta. I like Banza– It’s made with chickpea flour and is high in protein.
  • 1 T. Butter or Olive Oil
  • 2 C. chicken breast, cooked and cut into bite-size pieces. You can also use rotisserie chicken.
  • 2 c. cheese, divided- I like Italian Blend

 

Directions

  1. Pre-heat oven to 350 degrees.
  2. Spray a baking dish with spray release and set aside.
  3. Cook pasta per box directions, drain pasta and toss with butter/oil.
  4. Mix Pesto, pasta, cooked chicken and 1 cup of cheese together.
  5. Pour mixture into baking dish.
  6. Top with the remaining 1 cup of cheese.
  7. Bake at 350 degrees until cheese is bubbly and browned (approximately 20 minutes).
  8. Remove from oven and allow to rest 5-10 minutes before serving with crusty bread and a green salad.

Serves 6-8 as a main dish or 8-10 as a side. This is a great dish for potlucks!

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Yum! 

7/16/19 Weekly Meal Plan

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This didn’t get published yesterday- it was so hot, and we just sort of laid around and sweated. Because of the crazy heat this week, we’ll be doing a lot of quick, easy stuff that doesn’t require too much of the stove or oven.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done, so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for kitchen inventory printable, I like the kitchen inventories here. They are great printables.

You may notice a lot of plant-based meals- We are not vegetarian, but I am trying to get more veggies into our diet. I do a lot of cooking from scratch- I find it easier to get veggies and fruit into recipes that I can have 100% control over.

I only post our dinner plans for the week, because our other meals are usually the same each day:

Breakfast: Coffee with heavy cream for me, and pancakes or something along those lines for the kids (they love the Kodiak Cakes Mix).  I also keep sandwich Ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.

Lunches are leftovers, salads, or soups for me. The kids will be enjoying free lunches all over the county with free activities and playtime before or after lunch.

For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot (I am picking up my new crockpot this week) in the morning, or pull something I’ve already prepped out that can be quickly cooked.

  • Monday: Leftovers for the kids, cereal for the grown-ups
  • Tuesday: breakfast for dinner (I might get motivated to make waffles), watermelon
  • Wednesday:  Frozen Entrees and fruit salad
  • Thursday: Grilled Cheese (with fancy cheese, not American Slices), coleslaw, watermlon
  • Friday:  Date Night
  • Saturday: Spaghetti with homemade bolognese sauce.
  • Sunday: Leftovers

Talk Back: What are you planning to cook this week?

Recipe: Chicken Tortellini Soup

00169.jpgAs promised last week, here is our new family favorite soup recipe. This soup came about after a shopping trip to Grocery Outlet. I discovered a bunch of cool looking ingredients I’ve not seen before. Notably, This Parmesan Brodo broth. It’s OMG so amazing. It adds what foodies call “Depth of Flavor”.

This soup is super quick and easy to make.

Ingredients:

  • 2 T. butter
  • 1 c. onions, diced
  • 2 cloves garlic, diced
  • 1.5 c. celery, chopped (if you are like me and wonder why celery is so expensive, here’s the answer)
  • 1.5 c. carrots, chopped
  • 2 cartons Swansons Parmesan Brodo broth
  • 1 package Chicken and Mozzarella Tortellini
  • 3 cups fresh spinach, washed
  • 2 T. parsley (I used dehydrated, but if you’ve got it fresh, use it)
  • 1 T. Rosemary

Directions:

  1. In a large stockpot, melt butter, and add onions, celery, and carrots. Saute on low until onions are clear and soft, about 15 minutes.
  2. Add garlic and continue to cook on low, stirring frequently, until garlic is fragrant.
  3. Add broth and herbs. Cook on low/medium for about 20 minutes.
  4. Add tortellini, and cook per package directions.
  5. Turn off the heat and toss in the spinach. It cooks super quick
  6. Serve soup with garlic bread.

Note: This soup isn’t vegetarian or gluten-free. If you need a gluten-free option, there is GF tortellini available.

6/24/19 Weekly Meal Plan!

stemarie_1650skitchen

Big Kid started Summer school this morning, so he’s enjoying a few hours of learning and play away from his little sister (which I’m sure they will both enjoy- They’ve been at each other for the past few days). I stocked up on snacks and treats Saturday night at Grocery Outlet, so the kids will have yummy food to get them through the week.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done, so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for kitchen inventory printable, I like the kitchen inventories here. They are great printables.

You may notice a lot of plant-based meals- We are not vegetarian, but I am trying to get more veggies into our diet. I do a lot of cooking from scratch- I find it easier to get veggies and fruit into recipes that I can have 100% control over.

I only post our dinner plans for the week, because our other meals are usually the same each day:

Breakfast: Coffee with heavy cream for me, and pancakes or something along those lines for the kids (they love the Kodiak Cakes Mix).  I also keep sandwich Ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.

Lunches are leftovers, salads, or soups for me. The kids will be enjoying free lunches all over the county with free activities and play time before or after lunch.

For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot (I am picking up my new crockpot this week) in the morning, or pull something I’ve already prepped out that can be quickly cooked.

  • Monday: Tortellini soup- Recipe forthcoming this week!
  • Tuesday: Homemade Pizza Night (I’m prepping the crusts today and stashing the dough in the fridge overnight to proof)
  • Wednesday:  Pasta Free Lasagna 
  • Thursday: Frittata– I’ve got a lot of veggies that need to get eaten, and some bacon in the freezer!
  • Friday:  Date Night- I’m hoping for Ramen!
  • Saturday:  Chicken Korma and Cauliflower Rice
  • Sunday: Leftover Night

Talk Back: What are you planning to cook this week?

Weekly Meal Plan!

stemarie_1650skitchen

This week starts our first full week of summer break! We’re going to be checking out some fun, free activities, including some free lunches! I stocked up on snacks and treats Friday at Grocery Outlet, so the kids will have yummy food to get them through the week.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done, so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for kitchen inventory printable, I like the kitchen inventories here. They are great printables.

You may notice a lot of plant-based meals- We are not vegetarian, but I am trying to get more veggies into our diet. I do a lot of cooking from scratch- I find it easier to get veggies and fruit into recipes that I can have 100% control over.

I only post our dinner plans for the week, because our other meals are usually the same each day:

Breakfast: Coffee with heavy cream for me, and pancakes or something along those lines for the kids (they love the Kodiak Cakes Mix).  I also keep sandwich Ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.

Lunches are leftovers, salads, or soups for me and the Little Bit, and The Big Kid has a specially packed lunch of whatever he’s into at the time (which changes frequently).

For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot in the morning, or pull something I’ve already prepped out that can be quickly cooked.

  • Monday: Veggie curry & rice I’m making this for the first time. I’ll be posting the recipe later in the week!
  • Tuesday: Shakshuka– It’s a one dish meal (and it’s vegetarian!)
  • Wednesday:  Grilled Cheese and soup (I’ve got some leftover chicken noodle soup in the freezer)
  • Thursday: Breakfast for Dinner (pancakes and fruit salad)
  • Friday: I’m going to see my cousin play at a local tavern, so I might have a bite there, otherwise it might be leftovers.
  • Saturday: Homemade pizza night!
  • Sunday: Leftover Night