Let the new month begin – and I’m two for two in sticking with the budget. This week I’m trying to cook more healthy and less meat. Going hard after this until the half I’m running here in ATL on Thanksgiving Day. Then, maybe celebrate with a favorite piece of pie!
I think its been almost 2 weeks since I blogged. We’ve had family in town and then traveled to see friends – and I have a hectic 3 and 2 year old – that says a lot right now.
But, here it is the end of the month and it is the second month in a row I’ve stayed on budget!!! I’m so excited! I’ve even come under budget this month!
Spaghetti Squash Carbonara (even though I’ve heard bacon can cause cancer)
Roasted Pork Tenderloin
Creamy mac and cheese
Greens and smoothies
Chili and Sweet potatoes
Pumpkin Cinnamon Rolls (easy treat for Halloween morning from Trader Joes)
I’ll be posting some of these recipes if they turn out!
Ok – I know this blog post is a little late, but thanks for still wanting to see what we are cooking this week. My in-laws are here this week and friends from out of state and its my son’s birthday (today!) so we are busy over here. Doesn’t stop me from cooking though!
Made this enchilada soup and it was good – will be great for leftovers this week – and it is SO EASY!
Bought some persimmons at TJ this week and grilled a TBone tonight – give me a good piece of meat and I can make a darn good steak!
Its a new week of planning bento lunches for my preschooler, using leftover taco meat for most of our meals, eating healthy for me, and saving up some calories for our 4th anniversary dinner at Antico pizza followed by some gelato. Celebration time!
And more than likely some other things as we get closer to the weekend
That jam on those biscuits at the top is some peach bourbon vanilla jam from my friend Holly & Flora.
Speaking of packing my son’s lunches. This is a first for us. I like the idea of packing healthy lunches for him for preschool with just a touch of sweetness. And I don’t always have time to bake or throw something together from scratch. The Tastykake Mini Cakes are great for this purpose. They fit in the bento boxes and they are just the perfect size for a touch of chocolate and peanut butter. What kid doesn’t like a tough of chocolate in their lunchbox? Thankful for Tastykake and Influenster for sending me some! (All opinions are my own.)
This is probably my favorite Fall recipe. I got it more than 10 years ago, and I finally decided to change it up, write it down, take more pictures, and have it more often.
I got this recipe from friends of mine – so really, food is all about community. My Mister can tell you how much this is true in my life. I love cooking for people – if people don’t like what I cook or don’t eat it at all I am really hurt (I know, I gotta get over that), and food is such a comfort for me. Really the saying is true that everything important happens around the table. The other night as we were picking out a place to go for our anniversary dinner, I got all mushy as we talked about restaurants. He definitely knows one of my love languages is food.
This is probably one of the first recipes I ever wanted to go on my old food blog. I always shared it with my college girls that I knew. It was warm and comforting. You eat it with a spoon. You put yummy stuff on top of it to make it better – like cheese, sour cream, bacon, avocados, cilantro – I mean – what could be better.
Creamy White Chicken Chili
Recipe Type: Soup
Cuisine: Mexican
Author: kcreatives
Prep time:
Cook time:
Total time:
Serves: 6-8
Creamy and comforting with a hint of kick – this is a perfect white chicken chili
Ingredients
1 onion, diced
olive oil
1-2 garlic cloves, minced
6 cups homemade chicken broth (I don’t season mine at all, therefore I can season the soup as a whole)
1 can green chilies (as hot as you might like them), drained
1 can creamed corn
2 cans cream of chicken
1/3 cup whole milk
1 can great northern beans, drained
2 1/2 cups chopped chicken (I cook a whole chicken and chop up the meat and use the broth)
Its the end of the month, but I’ve actually stayed on food budget this month so I’m very excited! This week is going to be some whole foods for me – and some fun stuff for the boys and my mister.
How do you incorporate healthy foods into your menu each week? What about your kids lunches?
