meal planning monday 2016: no. 6

It's a new week!

Last week meal planning didn't happen. Our schedules were just too crazy. The week before that some of our meals didn't happen as planned so I am including them this week so we can test them out!

Here's our line up:

monday// leftover chili
- recipe: PW's simple chili

tuesday// bacon and leek pasta
-PW's recipe using bacon instead of pancetta

wednesday// pesto chicken pasta
*Homemade pesto is always best but I will most likely be using store bought for the sake of convenience. All I do is cook the chicken in a skillet, add pesto at the end of cooking, and toss with cooked pasta with additional pesto.

thursday// italian sausage soup
mrs. anita granier's recipe

friday// pork burgers, oven fries, sautéed greens

saturday// meatloaf, mashed potatoes, roasted vegetables
-PW's meatloaf recipe

sunday// slow cooker honey garlic chicken with potatoes and green beans
-recipe via tasty

What are you cooking this week?

7 on the 7th: kitchen tool favorites

This month's favorites come from my favorite place in our home: the kitchen!

 Here are a few of my kitchen must-haves that I put to use everyday.

1. garlic press: Fresh garlic is a game changer in recipes. I used to attempt slicing or mincing garlic with a knife. Now I use this handy little tool for super fine, crushed garlic.

2. mini food processor: I wish I was a super quick hand chopper. I'm not. Also, have a husband who prefers for any tomato product to be pulverized to a puree, so the chopper is my go-to for turning crushed or diced tomatoes into smooth tomatoes.

3. silicone mitt (& festive ones!): I won the silicone mitts in a dirty santa game this year. I love that they are multipurpose. I use them for removing hot items from the oven and also to open difficult jars! Also, seasonal kitchen linens are my love language.

4. microplane: My friend shared this tool with me and it is definitely a favorite. It is perfect for zesting citrus, grating garlic, grating parmesan, or fresh ginger.

5. ramekins: Small bowls may be my love language too. I love using them for serving Charlotte's food, my snacks (hello portion control), or for meal prep to hold ingredients.

6. salt and pepper grinders: There is nothing better than freshly ground pepper or salt. I used to buy the cheap filled plastic ones from aldi or kroger but then decided to buy refillable grinders at Walmart. I love them!

7. spoon rest: I use this little piggy my grandmother gave me as a spoon rest. I love having it out on my counter for decoration and functionality.

What are your most used, go-to kitchen gadgets?

meal planning monday 2012: no. 5

Believe it or not, last week I had a 6/7 record! I'm going for progress, not perfection.

This week here's our line up:

monday// leftover beef + hashbrown casserole
recipe via last week's meal plan

tuesday// chicken pot pie
recipe via mrs. brenda lichtenburg

wednesday// italian sausage soup
recipe via mrs. anita granier

thursday// slow cooker honey garlic chicken with potatoes + green beans
recipe via tasty

friday + saturday// plans with friends

sunday// super bowl snacks
TBA {all suggestions welcome}

What's on your week's menu?

meal planning monday 2016: no. 4

How is it already Monday again? And the last Monday in January at that!? Goodness gracious, time flies.

Well, I wish I could tell you last week's meals went so much better than the week before. 

They didn't. 

Maybe I should just call this Meal Idea Monday since I can't seem to stick to a plan...

Regardless, I'm still trying...

Here's what we plan to might eat this week... 

monday// deer stew compliments of Dustin's Nana 

tuesday// oven baked salmon, rice, steamed veggies 

salmon recipe: combine 1/4 cup parmesan cheese, 2 tbsp dried parsley, 2 cloves minced garlic, evoo. bake salmon filets at 400* for 10 minutes. spoon mixture onto salmon filets. bake for 10-15 more minutes. enjoy! 

wednesday// one pan honey garlic chicken + veggies

recipe: this one found via pinterest 

thursday// leftovers

friday// spicy thai noodles
recipe: this one 

saturday// easy chicken paprikash
recipe via tasty {Dustin suggested we try to make something from one of the videos once a week}

sunday// beef + potato casserole {we had this yesterday- so easy, so good, I want it again}

recipe: similar to this one, with added bell peppers/garlic and cream instead of evaporated milk

What's on your menu this week? 

meal planning monday 2016: no. 3

Lest anyone think that our meals are elaborate, perfectly planned and executed suppers, let me just be real. I'm pretty sure none of our meals went as planned last week, except for Monday. Either we ordered out, ran through the drive thru, swapped things around, or did something different. Our little one had a rough few days of not feeling well (& still isn't 100%), which often puts cooking on the back burner. (See what I did there?)

Anyways, it's a new week. There is grace. Thank you Lord. Most of our meat is in the freezer so I will have to be more mindful about what needs to be taken out to thaw and when this week. We shall see! Yesterday as we were in the kitchen we realized this Wednesday is our proposal anniversary. Every year we recreate the meal we were making (bacon wrapped duck, carrots, and mashed potatoes) on January 20th when Dustin proposed. It almost slipped our minds. Well we just happened to have some duck marinating for gumbo, so we decided to celebrate a little early. I just love food traditions, even if they change a little year to year.

Here's what our menu looks like this week:

monday// leftover gumbo + bacon wrapped duck, carrots, mashed potatoes

tuesday// beef + broccoli with rice
recipe: a cross between this and this

wednesday// slow cooker pork tacos with beans + rice
recipe: this one on food network

thursday// ground beef curry with rice
recipe: a blend between this one from pinterest and PW's

friday// pork chops + roasted apples + brussels sprouts
recipe: from this month's Southern Living

saturday// leftovers

sunday// chicken noodle soup
recipe: from this month's SL

What are y'all cooking?

meal planning monday 2016: no. 2

I've found I do better when I have recipes lined up to use for each night's meal. This week I was doing well just to decide on something to eat for every day. I still have some time to determine recipes for a couple of the meals at the end of the week. If you have any suggestions, let me know!

Here's this week's menu:

monday// filipino adobo chicken, rice, steamed vegetables
recipe: food network

tuesday// chili
recipe: here

wednesday// pasta alla marlboro man (don't worry Dustin, I'll blend up the tomatoes...)
recipe: Pioneer Woman's

thursday// leftovers

friday// gumbo
recipe: to be determined

saturday// salmon, roasted vegetables
recipe: undecided

sunday// breakfast for supper

What are y'all whipping up in the kitchen this week?

meal planning monday 2016: no. 1

Remember that time I wanted to start meal planning and I did it for all of like two weeks? Yeah, me too. Well, I didn't stick with it last time but it's a new year and I'm all about some grace.

Grab your grocery lists. Here's what's cookin' at our house this week:

monday// leftovers from Sunday's supper of baked salmon, rice, sautéed mushrooms

tuesday// pork burgers, roasted potatoes, sautéed cabbage + carrots

wednesday// homemade hamburger helper, salad
 recipe: similar to this one

thursday// leftovers

friday// Greek chicken + rice, roasted veggies
recipe for the chicken and rice: this one

saturday// zuppa toscana soup
recipe: here ya go

sunday// salmon patties, green peas, roasted veggies
recipe: similar to this one

What's on your menu this week?

meal planning monday {2}

So far, so good with the meal planning! In case you missed last week, I'm trying something new by sharing our weekly menus. Last week went really smoothly and every meal but one was completed! Hopefully, I will continue this. I'm thankful for everyone who has offered their tips and ideas for meals, too. Keep 'em coming!

I try to vary our protein source each day. This week we are having more chicken than usual. We recently bought some on sale and it seemed like every inspiration recipe I found included poultry. Next week I'll try to keep things mixed up a bit more. Nothing against chicken, we just like variety.

Here's the line up for this week:

M// leftovers from Sunday's supper
     recipe: One Pot Greek Chicken & Lemon Rice

T// crockpot Italian beef w/ rice + roasted vegetables
    recipe: similar to PW's Drip Beef with pepperocinni's

W// leftovers

Th// chicken + butternut squash casserole (a while ago my MIL introduced us to this & we love it!)
    recipe: similar to this one

F// crockpot hawaiian pork w/ sweet potatoes*
   recipe: follow this link

S// leftovers

S// chicken taco bowls w/ rice + beans*
    recipe for chicken: this one for the crockpot

* = a new recipe

What's on your menu this week?

7 on the 7th: meal planning must-haves

On Monday, I shared I plan to post our weekly menus to be more organized. I've been struggling in the meal planning department for several reasons despite being well aware of how beneficial it is to be prepared. Hopefully by sharing some of our recipes and tips, and by hearing from y'all, we will all be more prepared! Here's a few must-have tips and tools for meal planning that help me with the process:

1// use your calendar/agenda/planner
Know your schedule for the week. Is one day longer/harder than others? Will anyone be out of town? Do you have plans for people coming over? Are you going out to eat? Another reason to use your planner is to make notes of any prep work needed ahead of time. Write in tasks that can be done days in advance for your meals. For example, we keep quite a bit of frozen meat, which is great but it requires planning ahead to properly thaw. I feel like Mondays are always crazy so I try to plan for us to have leftovers that night just to make it a little easier.

2// search for inspiration
Once I know what our week looks like, I look for meal inspiration. I search instagram, pinterest, magazines, and cookbooks for ideas. I aim to try new recipes and sometimes seeing what other people are preparing reminds me of my own recipes I haven't made in a while. I also try to have Dustin provide an idea or two just so I am keeping his preferences in mind. Sometimes inspiration comes from the pantry or fridge. Those random canned goods would make a tasty vegetable soup. The sausage and bacon in the freezer reminds me we haven't had breakfast for supper in a few months. Consider different cuisines or themes when cooking: Mexican Monday, Thai Tuesday, Fish Friday, Soup Sunday, etc.

3// make a list
After I have an idea of what I want to prepare each day, I make a list of the meals and also my grocery list. I try to be sure we actually need what I write down so I'm not buying duplicates. Sometimes I overestimate my memory skills and end up with four containers of sour cream. My Simplified Planner has a nice little box on each day's page where I can write what we are eating. I love it.

4// notepads/printables/etc
I'm a sucker for a cute notepad, especially one that relates to food. I snagged a few at Target a couple years ago in the dollar aisle. I also have seen several printables on pinterest for grocery lists or menus. For me, pretty paper gets me excited to write my list and get organized. Fix a yummy snack, turn on your favorite music, light a candle or do whatever you enjoy to get excited for meal planning.

5// do the prep & find shortcuts
If I know we are having a roast on Sunday, I know to put it in the fridge to thaw on Thursday. Prepping this prevents me from trying to thaw a huge hunk of meat in a short amount of time (aka chaos). If I have spare time, I try to chop any veggies I know I will need in the coming days. I enjoy chopping vegetables; however, some days I just don't have the time. I've become BFF with the frozen chopped onions and bell peppers in the freezer section at Kroger. Find shortcuts that help shorten the time of your meal preparation.

6// consider all the meals/snacks
I only have shared our supper menus because typically for breakfast/lunch are pretty much a routine of any of the following: eggs/salads/leftovers. Snacks are usually nuts/lunch meat roll ups/fruit/avocados/etc. (nutrition tip: always have protein + carbohydrate + fat at your meals/snacks to prevent spikes/drops in blood sugar and to stay full longer). If you have people in your family who like different things each day, be sure that's considered.

7// plan for flexibility
This is one I struggle with at times. I get a plan going and then something comes up. Maybe the day doesn't go as I thought, plans change last minute, or we didn't like the new recipe we tried. Try to have things on hand you can make a quick meal out of: greens for a salad, frozen burritos that your husband loves, condiments for sandwiches, etc.

What helps you with your meal planning process? I'd love to hear your favorite tools, tips and tricks. What do you keep on hand for "emergency" meals?

meal planning monday

I could spend all day in the kitchen. It's my happy place. Sometimes I enjoy it more than I should, which then leads to other areas of our life being neglected-- I'm looking at you, laundry. Lately, I've been struggling in the meal planning department. Exhaustion, poor time management, and laziness have gotten the best of me. Supper time rolls around and I become overwhelmed because I don't have a plan or I didn't prepare ahead of time. Some days, my priorities are out of order. Some days, I have the best of intentions. Thankfully, the Lord and my husband both give more grace.

In an effort to be more organized as well as provide some ideas for meals, I hope to share my week's menus more frequently. I aim to try new recipes, too. I'll mark these with a "*".

M// sunday's leftover roast, carrots, + potatoes with green beans
       -- roast recipe: close to this one by the Pioneer Woman

T// crockpot sausage, peppers + onions with roasted potatoes*
      -- crockpot recipe: this one by fellow RD, Katie Serbinski

W// sausage + mushroom quiche with roasted veggies
      -- quiche recipe: my mom's

Th// meatloaf, mashed potatoes, + roasted veggies
      -- meatloaf recipe: close to this one by PW (if you haven't noticed, she's one of my faves)

F// leftovers from the days before

S// chicken soup
     -- a combination of this recipe and this recipe by PW

S// skillet greek chicken and rice with roasted veggies*
     -- chicken recipe: this one by RecipeTin Eats pinned on my food pinterest board

Friends, hold me accountable and share your own menus! It's so easy to get stuck in a rut. Hopefully, we can help each other out with different meal ideas!

sausage + sweet potato soup

Who else is excited that the beloved soup weather is back!? I love it. Friday night we had some friends over for our first chili of the season! If you're looking for a good chili recipe, PW (Pioneer Woman) has a great one. I follow it almost exactly. Y'all know from pretty much any recipe I share, I can't follow a recipe exactly without adjusting for our tastes. Saturday we split the chili leftovers for lunch and then I made a pot of soup for supper because the weather was perfect for it!

Anytime I make a new recipe, I always ask Dustin, "Is it a keeper?" and he agreed that this is one to make again! When I was serving the soup, I tried to describe it to him as a close relative --maybe a soup sibling-- of Olive Garden's Zuppa Tuscana (as if soups have relatives!?) Several of the ingredients are the same but there's just enough changes that it has a different flavor, sweet potatoes instead of white potatoes & a tomatoey broth instead of a creamy broth. I was inspired by Martha Stewart's recipe but I did my own adjustments according to the reviews I read (always read recipe reviews!) and what we had on hand. No offense, Martha! Here's the recipe with my alterations.

Sausage + Sweet Potato Soup

Ingredients
1 tbsp extra virgin olive oil
1 large yellow onion, diced
3 cloves of garlic, minced
salt and pepper
1 lb bulk mild Italian Sausage
2 large sweet potatoes, peeled and diced into 1/2 inch cubes
1 small can tomato paste
Italian seasoning (I eyeballed it, maybe almost a tablespoon?)
A pinch of crushed red pepper flakes (you could omit if you don't like extra heat)
A dash of ground nutmeg
4 cups unsalted beef broth
2 cups water
4 cups roughly chopped kale

Directions
In a large pot, saute onions in EVOO until tender. Add in sausage and cook until browned. Add in seasonings and garlic. Cook for a couple of minutes until fragrant. Stir tomato paste into the sausage and onion mixture. Let this cook together for a minute or two. Throw in potatoes and cover with the broth and water. Bring to a boil for about 10 minutes. After about 10 minutes test a potato for tenderness. At this point mine needed just few minutes longer (probably about 4) so I went ahead and added the kale for it to wilt. Taste for seasonings and enjoy!

I love the flavors of this soup! It's a little spicy from the sausage and red pepper flakes, a little sweet from the sweet potatoes and tomato paste. It's also very hearty & filling! The colors are very fall-ish, too! Deep red from the broth, green from the kale, bright orange from the sweet potato. Oh and let's not forget about the nutrition! Good protein from the sausage, a nice serving of carbohydrate and Vitamin A from the sweet potatoes, Vitamin A, K, and C from the kale. I contemplated adding a can of cannellini beans but didn't. I might next time!

Let me know if you give this recipe a try and what you think of it!

a one pan plan: skillet chicken

Hello blogworld! Long time, no see! Since my last post, we have welcomed our sweet girl into our world. Life as I knew it has completely changed! What a blessing she is to our family. Miss Charlotte Lee has brought us so much joy the past two and a half months! I can't believe it has been that long.

I've been trying to find easy recipes with easy clean up since having Little CC. This is a recipe that I have prepared THREE times in the past week! Dustin was out of town last week so my mom came to stay with us. She raved about a recipe her friend had followed from People Magazine so I wanted to try it out. The first night it was good, but I knew we could tweak a few things to make it even better so we did it again the next night! I enjoyed it so much and couldn't wait for Dustin to try it when he returned home. Last night I prepared it for him and he loved it! Here's the recipe with our adaptations, along with a link to the original.

Skillet Chicken
adapted from Jessica Seinfeld's Skillet Chicken

{Ingredients}
1 yellow onion, sliced
4-5 medium Yukon gold potatoes, sliced into 1/4 inch rounds
2-3 tbsp extra virgin olive oil
3-4 sprigs of fresh rosemary
1 1/2 tsp salt, divided
3/4 tsp black pepper, divided
1-2 tbsp ground coriander
5 bone-in, skin-on chicken thighs
Crumbled feta cheese

{Directions} 
Preheat oven to 425*. Scatter onions on bottom of cast iron skillet. Place potatoes over onions and drizzle with EVOO. Season with about 1 tsp salt and 1/4 tsp pepper. Place rosemary on top of the potatoes. Combine the remaining salt and pepper with the ground coriander in a small bowl. Rub spices on chicken, making sure to season beneath the skin also. Place chicken skin side up over the potatoes. Roast for about 1 hour, or until chicken is fully cooked and potatoes are tender. Top with feta cheese crumbles during the last 5-10 minutes of roasting.

What I love about the recipe:
- simple, real ingredients: After tasting it, I would have thought more than just 9 ingredients went into the dish
- easy preparation: The most time consuming part was peeling and slicing the potatoes
- one pan plan: This makes for easy clean up
- great flavor from the coriander and chicken: I really love coriander so I enjoy the use of it in this recipe. Even if you are not usually a dark meat kinda person, give it a try with the chicken thighs!
- great texture from the chicken and feta: Leave the skin on, it crisps up so nicely and gives a nice crunch. The feta adds a creaminess to the dish

Let me know if you give this recipe a try! Enjoy!

fabulous foodie swap

Y'all know I love me some food-- so much I chose a career that directly involves it. Everyone has their passions & food is definitely mine.

Rachel Cox of Oh Simple Thoughts is a fellow foodie. Her posts are absolutely beautiful & the pictures of her culinary creations are mouthwatering! A few weeks ago she created the Fabulous Foodie Swap & I am glad I participated. Be sure to check out her blog for details about February's Fabulous Foodie Swap if you're interested!

I didn't document the box I sent my partner but I enjoyed finding a few things she likes along with a couple items I love. When we signed up Rachel had a space for us to include our preferences of snacks/flavors/textures so I tried to pick some from the ones she listed. I also wanted to give her some surprise happys-- a notepad & a cute tea towel-- both of which are must-haves for me in the kitchen. I am always writing down a grocery list or to-do list & I love decorating with tea towels.

Who doesn't love snail mail, especially when it's a package of food-related goodies?! My partner, Jill, sent me several neat treats:

• sweet & savory popcorn
• kale chia chips
• vanilla bean lollypops
• chocolate chip cookies
• a great tumbler
• a cute bracelet

The chocolate chip cookies didn't stand a chance with this pregnant girl. The box pictured is empty. Neither did the sea salted caramel popcorn. The bag is not shown because it is gone. I'm trying to let the remaining goodies last a bit longer! Thanks Jill for being my partner & thanks Rachel for the fun swap!

7 on the 7th: smart snacking

Happy New Year y'all! With the fresh start to the year, often people are making resolutions-- more of this, less of that, etc. I love to encourage people to be intentional with their lives and pursue healthier lifestyles-- in their spiritual walk, in their relationships, in their physical health, you name it.

In the fast paced world we live in, everything is about convenience. We want everything cheaper and quicker than before. I'm not bashing all shortcuts; however, if we are not careful we can become used to substituting quality for convenience. I see this most when it comes to the standard American diet-- packaged, processed food that quickly & cheaply gives us something to eat at the expense of our health.

I have heard from others, and even use some myself, many reasons for not prioritizing our diet-- busy schedules, lack of experience in the kitchen, aversions to certain foods, not wanting to feel deprived, etc. We place everything else at the top of our lists and leave what we eat at the bottom.

This year, and every year, I encourage you to prioritize you health by choosing healthier foods to eat.  Skip the unhealthy shortcuts. Make it a habit to plan meals & snacks each week. Spend more time in kitchen and less time in the doctor's office. Fill your grocery cart with more produce and less processed foods. Experiment with new ingredients and cooking methods. Say no to added sugar, lengthy ingredient lists, and nutrient empty foods that do not nourish your body. Say yes to real, whole foods.

Here are seven smart snack ideas and tips to fill and fuel your body:

1. Pair carbohydrate with protein and/or healthy fat. For example, if you have a piece of fruit, enjoy it with a handful of unsalted nuts or a piece of cheese. This slows down the digestion of the carbohydrate, which prevents a spike in your blood sugar. In doing so, you avoid the crash that follows.

2. Consider portions. Fresh fruit is delicious and provides vitamins and minerals. Fruit also provides carbohydrates which are broken down into glucose, or sugar, in our bodies. Aim for your fruit to be about the size of a tennis ball and try not to let that be the only food you choose as a snack. Also, Rather than reaching into and eating from the large container of nuts, prepare small containers of appropriate portions for snacks.

3. Be prepared. When you plan your menus for meals, include snacks for each day.  Put aside time in your week to make a batch of trail mix, roast an extra pan of vegetables, prepare a chicken/tuna salad, or boil a few extra eggs. Through this planned preparation, you are setting yourself up for success in your snacking.

4. Identify your weaknesses and eliminate the temptations. If you struggle with drinking cokes, eating too many chips, or reach for sweets too often-- don't keep them in your house. Instead keep your homemade snacks and fresh produce on hand.

5. Don't expect perfection but keep yourself accountable. Some adopt an 80/20 rule-- aim to eat healthy, whole foods 80% of time and allow treats for special occasions the remaining 20%.

6. Make your treats count. A fellow dietitian, Carlene Thomas, has a great mindset about those foods that are not for everyday consumption-- view them and experience them as a luxury. If you want ice cream or a chocolate, treat yourself to the best there is so that your experience enjoying them is full. Don't settle for a cheap alternative that still leaves you unsatisfied.

7. Assess your hunger before you eat. Are you truly hungry? Are you actually just thirsty? What flavors, textures, temperatures are you wanting? Once you identify the answers to these questions, seek to meet that hunger with the healthiest options: If you're wanting a crunchy fix-- reach for some plain nuts instead of chips. If you're wanting something sweet, try some fresh fruit or dark chocolate instead of cookies.

What smart snacking tips have you found to be helpful?

7 on the 7th: a few of my favorite things

7 on the 7th is a monthly post in which I share seven of my favorites with you. I always love when others share their favorites & I hope you do too! I chose the number seven and the 7th of each month because of the love I developed for that number once we set our wedding date, 07.07.12. I love that we continue to stumble across special meanings to or connections with the number seven. Some months I try to have a theme while other months I share a random compilation of sorts. This month I'm going smorgasbord style...

1. revlon colorstay gel envy nail enamel
I am a huge fan of getting a manicure and pedicure. Dustin (aka the Budget Police) is not which means mostly DIY manicures for me! Revlon Colorstay Gel Envy polish lasted a good week before noticeably chipping. I went with "Hold 'Em" which is a deep purple, and love it! They have several other colors I would like to try. Walgreens happened to have a coupon for $3 off two bottles so I snagged the Diamond Top Coat while I was there. I have been really pleased with the durability of the polish and love the rich color!

2. sparkly green earrings by melanie shankle
These next two favorites could easily be their own post but I wanted to include them as favorites instead. Sparkly Green Earrings, a memoir of motherhood tales, is so encouraging and uplifting. Melanie Shankle is the author of Big Mama blog, which is nice for a daily dose of her humor. I debated holding off on reading Sparkly Green Earrings until after our little girl arrives but I just couldn't wait. I am glad I didn't. I loved this book. Few people can combine sentiment, scripture, and sarcasm in such a beautiful, hilarious way.

3. the antelope in the living room by melanie shankle
This book is to marriage, what Sparkly Green Earrings is to motherhood. Hilarious, genuine, and honest. I laughed until I literally cried, which really doesn't take much for a pregnant woman, but Big Mama is seriously funny. She has the ability to share her experiences of motherhood and marriage in a way that leaves you feeling inspired without being intimidated. Both books are such easy reads. I can't wait for her next book about friendship to be released next year!

4. bacon wrapped dates
When I read Bread & Wine by Shauna Niequist last year, I shared a couple of the recipes I loved from the book here on the blog. One that has been on my list to try is her Bacon Wrapped Dates. This year for Thanksgiving we finally did it! They are delicious! The perfect blend of salty and sweet. The recipe couldn't be easier, which makes it even better.

8oz package of dates

4oz goat cheese

12-14 strips of bacon

Slice the dates in half from top to bottom. Also cut the strips of bacon in half. Spoon some of the goat cheese into the dates. Wrap in bacon. Bake for 25 minutes at 400. Enjoy warm or room temperature. 

5. advent readings

I so love this special time of year. Last year I followed along with Ann Voskamp's Advent book, The Greatest Gift. This year I was excited when she released a new family Advent devotional and ordered while it was on sale. Even though I can't wait for our baby girl to be in our arms as we study and read about Jesus' birth, I am really enjoying this tradition we are starting now. I love love love Advent! 

6. trader joe's cookie butter cups

What's not to love about cookie butter and dark chocolate!? These delectable treats pair so well with a cup of coffee. I enjoy indulging in a sweet morsel every now and then. If you do too, make your way to the nearest Trader Joe's. 

7. gift bags
I love pretty wrapping paper & beautiful homemade bows, however, my gift wrapping is not my gift. Which makes a cute gift bag my BFF. Plus, I love the functionality of a gift bag. You can easily carry your gift home. Another perk: they're reusable, so basically a gift that keeps on giving. Of course, you have to watch for when the corners are crumpled and the handles are falling off. At that point, it's time to part ways. I picked up a few darling polka dotted bags at TJMaxx & love finding pretty tissue papers to spruce up more simple bags.

What are you loving right now? Do we share any favorites? 

mustard glazed salmon

Today I am guest posting over at my friend Jenni's blog. I'm sharing a delicious, simple recipe for Mustard Glazed Salmon. I love simple suppers during the week so I can spend time after work with my husband and our puppies! Click here for the full recipe on Frankly My Dear blog. Enjoy!

recipes found in the attic

I've expressed my love for Instagram before. I just love the combination of a pretty photo and a catchy caption. I love following my family and friends, as well as "meeting" new people.

I stumbled across Rachel Reeves of Attic 17, a lover of all things vintage. She created a fun project where she would send (via snail mail, which makes it even better) old, classic recipe cards to those who signed up to participate. The challenge is to re-create the vintage recipe with the liberty to put a modern twist on it. Everyone shares their creations on Cooking Day. You can find all three editions and the participants by searching for the hashtag Rachel coined "#recipesfoundintheattic" on IG.

I had the pleasure of participating in Rachel's third, and the first savory, edition of #recipesfoundintheattic this last week. It was so much fun receiving my recipe card in the mail and gathering the ingredients to prepare Dorothy's Zucchini Casserole. I was especially excited to use zucchini from our garden and to wear my apron that just happened to perfectly match Dorothy's recipe card!

On "Cooking Day" last week I made her recipe my own. She used the microwave for all of the cooking, but I prefer to use the stovetop and oven. She used bread crumbs with her bacon, I just used bacon. I also added some garlic and onion powder for extra flavor. I enjoyed the fact that there was not a can of "cream of something" soup in the ingredients list! Here is my adapted recipe for Dorothy's Zucchini Casserole.

4 cups sliced zucchini

1 cup shredded white cheddar cheese

1 egg

1/2 cup sour cream

1 tablespoon flour

2 tablespoons olive oil

1 1/2 teaspoon garlic powder

1 1/2 teaspoon onion powder

salt & pepper

4 slices cooked and crumbled bacon

Preheat the oven to 375 degrees. In a pan over medium-high heat, sauté the sliced zucchini until soft or about 15 minutes. While the zucchini is cooking, mix the egg, sour cream, flour, seasonings, and cheese to form the sauce. Once zucchini is tender, combine with the cheese mixture and pour into a greased 8x8 casserole dish. Top with crumbled bacon and extra shredded cheese. Bake for 30-45 minutes until golden and bubbly. 

I loved this dish and will be making it again for sure! What's not to love about zucchini, cheese, and bacon!? You could definitely use whatever cheese you prefer and I just know yellow squash would also be tasty. 

Definitely check out Rachel's Instagram for the next installment of #recipesfoundintheattic. I loved participating and look forward to future rounds! Thank you Rachel! It was so neat to slow down and think about a woman years ago making the same (for the most part) recipe for her loved ones. To sort of time-travel back to when life was a bit more simple but just as meaningful. As Laura Ingalls Wilder once said, 

"It is the sweet, simple things of life which are the real ones after all."

homemade citrus cleaner recipe

Last fall I shared some of my favorite cleaning products, tips, and tricks in this post. I not only enjoy a clean house, but a clean smelling house. Today I am sharing a simple recipe for a homemade cleaner that smells amazing. I followed this recipe posted by Jen of IHeart Organizing. Enjoy!

homemade citrus cleaner

1 cup water

1 tablespoon citrus castille soap

10 drops citrus fresh essential oil

Combine all ingredients in a spray bottle and use everywhere! 

I love finding new uses for my Young Living Essential Oils. If you have not tried them yet and are interested, let me know! I would love to help you get started. I use this cleaner everywhere-- on the countertops in the kitchen, in the toilets in bathrooms, the woodwork in bedrooms and living rooms. *Note: If you have granite countertops, lemon essential oil could etch and dull your surfaces so this recipe would not be fit for use on them.* Dr. Bronner's soap is my favorite-- all natural ingredients and great cleaning ability. I started out using it in the shower as body wash and have branched out to now cleaning our home with it. The bottles can seem expensive ($10-$15 for 32oz), however the soap is meant to be diluted when used so they last a long time. There are many different scents available: almond, unscented baby mild, citrus orange, eucalyptus, lavender, peppermint, rose, and tea tree. Depending on the scent you select and the essential oils you choose to add, you could create many different combinations! The soap themselves contain essential oils as their fragrance so the addition in this recipe is just to enhance the aromatic effect. I told y'all I enjoy a lovely, clean smell! 

Have you made any of your own cleaners using essential oils or other natural products? 

I'd love to know your recipes! 

classic hummus

I love dips-- salsa, guacamole, spinach and artichoke, queso, hummus, you name it. I love the combo of dips and the dippers too-- chips, pitas, veggies, fruit. Many of these can be store bought for convenience; however, I enjoy preparing my own too. Food Network is without a doubt my favorite channel and one of their new shows is also becoming a favorite as well! On Saturday mornings, The Kitchen airs and I love watching it. Four food experts share their tips, ideas, and recipes in a talk-show format. It is so entertaining and informative! A couple weekends ago, Katie Lee shared her take on a classic hummus and I couldn't wait to try it! I followed her recipe exactly, except I used curry powder for a garnish instead of paprika. It is so easy and so delicious!

Classic Hummus

recipe courtesy of Katie Lee

2 cans chickpeas, drained

1/4 cup freshly squeezed lemon juice

1/4 cup tahini

1 teaspoon ground cumin

2 cloves garlic

1/2 cup extra virgin olive oil

1 teaspoon salt

paprika or curry powder for garnish

veggies or pitas for dipping

Blend the first five ingredients in a food processor. While the dip is blending, drizzle in the olive oil until smooth. Garnish with more olive oil and paprika or curry. Serve with your choice of dippers! 

Notes: This recipe makes a ton of hummus! I stored some in a larger container for home and also filled several small, individual containers to take to work with my lunch. Also, tahini is somewhat pricy, but the flavor really makes the hummus. Keep in mind, hummus is more than a dip--you can use it as a spread on a sandwich or wrap. This basic recipe will definitely be used again and again in our home! I can't wait to try adding more flavors and ingredients like roasted red peppers, spinach and artichokes, and some more spices! 

Enjoy! 

7 on the 7th: nutrition edition

Happy Friday everyone! This month is especially filled with happiness as many of our family members were born in March. Also, I think it is a given that we are all anticipating SPRING! Winter, you have been beautiful, eventful, and cold. Now bring on the fresh flowers, the farmer's markets, and the pretty pastels! March is especially dear to me because it is National Nutrition Month! For this installation of 7 on the 7th I'm sharing my favorite nutrition tips!

1. Eat real food

If the ingredient list is a mile long and full of things you can't pronounce or identify, it shouldn't go in your body. Stock your kitchen with fresh ingredients that allow you to create tasty, nutritious meals without any concern of what additives, chemicals, and preservatives are in them. Most healthy foods are found around the perimeter of the grocery store rather than in the aisles where the processed, shelf stable products are kept. Consider starting your own garden this year so you can enjoy fresh produce just steps from your kitchen! Also, support local farmers and vendors by shopping at co-ops or farmer's markets! 

2. Eat colorfully

Who doesn't love a beautiful, colorful plate? Aside from the aesthetic appeal, colorful plates are packed with vitamins and minerals. Think about your plate as you make menu choices. Which sounds better? Baked chicken breast(white), baked potatoes(brown/white), and summer squash(yellow) OR chicken fajitas with red, yellow, and green bell peppers and black beans. Aside from the fact that I could eat Mexican food daily, I would always prefer to eat a plate full of colorful food than a monochromatic one. 

3. Eat mindfully

When you eat, enjoy it. Savor the moment, the fellowship, the flavors. Think about what you are eating and how it plays a vital role in your health. Try to avoid having to rush through your meal. Pay attention to when you are hungry and when you are full. Consider portion sizes. Rather than feeling the need to "clean your plate," opt to save some for a later meal. When we mindlessly eat, we miss out on the experience of our meals and often overeat. 

4. Eat with a plan

Last year I began planning our meals for a week at a time. It is one of my favorite parts of the week! I grab my cookbooks, my grocery list, a cute notepad, and login to Pinterest for inspiration. I aim to try new recipes at least once a week. I also attempt to alternate cuisines throughout the week. For example, one night we may have Mexican, another night Italian, and another Asian, etc. In addition to flavors, I think about the colors and ingredients. We vary between fish, beef, poultry, and pork as our protein sources. I also try to switch up our vegetable choices each night. When you take the time to plan your meals, you benefit from variety and organization. It also helps you stick to a budget! 

5. Eat without guilt

One phrase that makes me cringe a bit is hearing someone say they are having a "cheat" meal. When is cheating ever a good thing?! Take ownership of your choices. Know the difference between an unhealthy habit and an occasional celebration. Enjoy a "treat" instead of a "cheat." Choose to indulge in a special meal/treat/drink every now and then. Have boundaries in place to avoid over indulgence. I love desserts but I don't keep many sugary sweets in our home because I know these are things we do not need every day. When we partake of treats, we enjoy them without guilt!

6. Eat to live

Make lifelong, healthy choices. What we eat directly impacts our health and our lives. One of my favorite quotes is by Virginia Woolf: One cannot think well, love well, sleep well, if one has not dined well. How true! If we over or under eat, our bodies cannot function as they should. Food is our fuel. Fad diets, quick-fix plans, products, and pills are not the way to achieve health and wellness. Eating real, whole foods promotes better nutrition and a better life! While we should enjoy treats, also realize that excessive consumption of sugar (or anything in extreme quantities) is not healthy at all. We must be honest with ourselves and make choices that will support lifelong health. Are you addicted to sugar? Do you eat too many portions? Is your relationship with food unhealthy? Take a moment to consider your food choices and areas you where you may struggle. Few people enjoy change, but it is essential for growth. Make eating real food your lifestyle, not just a phase. 

7. Psalm 34:8

"Taste and see that the Lord is good; how happy is the man who takes refuge in Him!"

The physical aspect of nutrition is vital; however, the spiritual aspect is infinitely more important. We must partake of scripture, our Daily Bread. Jesus is the Living Water. Christians are to be the Salt of the Earth. Devour His Word. See that He is so good. How happy, satisfied, and truly nourished, you will be when you do.