Family Recipe: Veggie Loaded Pasta Sauce

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I’m always on a mission to add more fruits and veggies into our diet. My pasta sauce recipe is full of veggies: Onions, peppers, carrots, zucchini, celery, fresh tomatoes.

And because I love meaty sauce, I can’t forget the 80/20 ground chuck!

I served it last night with both whole wheat pasta and Italian squash that I ran through the spiralizer (I have this one).

The kids aren’t too big on zoodles, but that’s ok. We paired our meal with a green salad (cucumber slices for the kids), and garlic bread (a family favorite).

 

Veggie Loaded Pasta Sauce

Ingredients

  • 1.5 lbs ground chuck or your favorite ground beef (don’t use super lean beef)
  • 2 T. olive oil
  • 1 white onion, diced
  • 1/2 c. each chopped or diced: carrots, celery, bell peppers (I used red)
  • 2 cloves of garlic, minced
  • 6 ripe tomatoes, cut into quarters
  • 1 large can (28 ounces) fire-roasted tomatoes 
  • 2 cups red wine
  • 1 can tomato paste
  • 2 bay leaves
  • 2 t. Shallot pepper seasoning
  • 2 T. Italian Seasoning
  • 4 large zucchinis, spiralized, ends diced and reserved for sauce

 

Directions

  1. Brown meat in olive oil over low, breaking up meat as it cooks.
  2. Add onion, carrots, celery, bell peppers, and cook until soft and onions are translucent.
  3. Add garlic, cook until fragrant.
  4. Add fresh and canned tomatoes, and tomato paste.
  5. De-glaze pan with wine, add seasoning, and small pieces of zucchinis leftover from spiralizing.
  6. Cook on low for 2+ hours, stirring occasionally.
  7. To cook zucchini spirals, steam for 6-8 minutes, drain and serve right away!

 

This sauce freezes well too and gets better overnight in the fridge.  You can also use this sauce to make lasagna.

Hot Weather Recipe Round Up!

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I mentioned in the Weekly Meal Plan post yesterday that it’s going to be a hot one this week. Ugh.

That means lots of time swimming and lots of time at the YMCA enjoying their AC and doing fun activities- Big Kid just did the fitness orientation and he is excited to start exercising. Mostly he wants to take boxing classes with me on Saturdays.

All that activity requires good, healthy fuel, and I do not want to fire up the stove or oven when it’s over 90 outside.

Here are a few of my favorite recipes to serve when it’s hot outside!

As you can tell there are a lot of dessert recipes. Because, really, who doesn’t like dessert?

 

Talk Back: What do you cook when it’s hot?

 

 

 

 

Tomorrow is National Cheesecake Day!

01407.jpgI just told the Boy Child and he was so excited about this “holiday”, he almost burst.

July 30th is National Cheesecake day and there are all kinds of awesome deals to help you enjoy:

Cheesecake Factory is celebrating by offering dine-in guests any slice of its more than 30 legendary flavors of cheesecake for half price at all of its restaurants nationwide.
unnamed.jpgIf you are in San Diego, stop by DZ Akin’s for $5.00 Cheesecake slices (and their slices are HUGE).

I personally am most excited about this deal. Their cheesecake is so good, and I will also grab some Matzo Ball Soup to go as well!

If you want to make your own at home but it’s too hot to turn on the oven, I love this Philadephia cheesecake filling in a graham cracker crust. You can top with your favorite fruits, or sprinkle chocolate shavings on top.

It also comes in Chocolate or Key Lime. Check your local grocery store.

If you are watching what you eat and still want to celebrate, I love the Cheesecake Jello Pudding mix. Make it as the directions indicate, or add 1-2 tablespoons of the powder to your favorite protein shake powder and blend with water, ice cubes, and fruit.

And I saw this while browsing Amazon, but I’ve never tried it. It’s Sans Sucre Cheesecake Mousse Mix. It looks interesting.

Talk Back: Are you planning on celebrating with a slice of cheesecake tomorrow?

 

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! 

My Monthly Savings to do list, updated for 2019!

file000901554050I wrote about this topic 4 years ago, and my… how the savings game has changed. In addition to sharing how I save and earn money each month, I’ve included some other tips at the bottom of the post.

I still do a lot of the same things:

Weekly: Print coupons & Check Savings Apps. I print coupons from Coupons.comSmartSourceRedPlum, and check apps and add items that appeal before I hit the grocery store each week. Here is a list of the apps I use.

 

1st and 15th: Mail out SBKC junk mail envelopes. I process our mail when it all comes in and I put the junk mail in the envelopes as it comes in.

Daily: I spend a little time each day (usually while I drink my coffee in the morning working my points programs. This includes  Mypoints (I save all of my Mypoints emails and do them all at once, one time a day). I also check my Field Agent App to see if there are any quick tasks I can do to earn some extra money that day.

As I am notified via emailPaid View Point (some of the surveys are time sensitive- those usually pay extra!), PineCone Research (surveys must be completed 3-6 days upon receiving the email).

Last day of the month: Clean out coupon wallet and removed expiring/expired coupons.

As needed/codes become available: I use the Swagbucks tool bar to do most of my internet searches, so I earn Swagbucks points intermittently with that too. I also order free samples when I see them available online. I’ll be posting about what I do with all the samples coming up.

I try to do as much shopping online with discounts as I can.  That means I check with  Mypoints and Topcashback  to see who is giving the better points/cash back, and I shop online a lot (especially in the summer when I’ve got both kids at home- it’s easier on the budget).

 

Other ways you can save money: 

 

How do you keep track of all of your programs to save money?

 

Recipe: Maple Bacon Peanut Butter Cookies!

DUDE!! These cookies were specially requested and made for a potluck and man, did they evaporate.

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Now, these cookies didn’t get really brown, but I think that may be because of the maple syrup used instead of white sugar, which causes cookies to brown while baking.

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Maple Bacon Peanut Butter Cookies

Makes 2 dozen cookies

Ingredients:

  • 1/4C. Coconut oil
  • 1/4C. Peanut Butter
  • 1/4c. Brown Sugar
  • 1 Egg
  • 1 T. Maple extract
  • 1.5 C Kodiak Flapjack Mix
  • 1 C. Oats
  • 8 pieces of bacon, cooked, drained, and chopped

 

Directions:

  1. In a mixing bowl, combine first 5 ingredients. Set aside.
  2. In a small bowl, combine the dry ingredients.
  3. Slowly combine the dry ingredients with wet ingredients until incorporated.
  4. Add chopped bacon pieces, and stir to combine.
  5. Drop rounded spoonfuls onto a greased cookie sheet (or use silicone baking pad.)
  6. Bake at 350 degrees for 8-10 minutes.
  7. Allow to rest on the cookie sheets for 1-2 minutes, then transfer to a wire cooling rack.

 

 

 

 

Recipe: Veggie Tuscan Soup

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It’s not a filter, it’s steam!

This is my vegetarian version of the Zuppa Tuscana Recipe found here. This recipe is vegetarian, but not vegan.

 

Ingredients:

  • 1 T. Olive Oil
  • 1 medium onion, diced (about 10 ounces)
  • 1 cup carrots, peeled and diced
  • 1 cup celery, chopped
  • 2 cloves garlic, minced
  • 6 cups water
  • 4 cups vegetable broth
  • 2 bay leaves
  • 4 potatoes, cleaned, peeled, and chopped
  • 4 cups kale, cleaned and chopped
  • 1 cup whole milk
  • Salt and Pepper

Directions:

  1. In a large stock pot, heat olive oil.
  2. Add onions, carrots, and celery, cook on medium/low until onions are soft and clear.
  3. Add garlic and cook until fragrant, about 10 minutes, stirring frequently.
  4. Add water, broth, bay leaves, and potatoes.
  5. Cook on medium low for 45 minutes to an hour, or until potatoes are soft.
  6. Add Milk, Kale and salt and pepper to taste. Cook on low for about 10 minutes, until Kale is cooked, but not soggy.

Serve with breadsticks or cheese toast. This soup makes great leftovers and tastes even better the next day!