Cub Scout Cake Contest

It was the Blue & Gold Banquet for my little Kade tonight. We had a lot of fun working together on our cupcakes for the contest.

I'm loving these gold cups & sprinkles (hmmm, I feel an Oscar party coming on). Oh and the spray food dye is the bomb! I'm going to be buying it in bulk I think. If you have a Cub Scout and a cake contest coming up, we used these Scout themed stickers. I just took the little cupcake sticks and stuck one in between two stickers...so buy two sets. Honestly though, I got them at Hobby Lobby for about half the price, but if you don't live near one your could get them here on Amazon.

The hamburger cake was my favorite (I'm imagining if it were real it would be a Veggie Boca of course!) it looked incredible. Kade was  awarded the BEST BLUE & GOLD THEME! Woo hoo Kade!!

A good time was had by all and Kade LOVED having the support. Next up...Pinewood Derby, consider yourself warned that Kimball knows all the tricks to make a fast car so I hope the other dad's bring their 'A' game! Ha! :)

Love you Kade!!

xoxo,

Mommy

Chicken Corn Chowder and Polka Dots

Nikon D200, 55 mm,  f/5.3, ISO 400, no flash, 1/60

I'm totally lovin' cute mugs and bowls lately...not to mention my polka dot addiction. While I'm at it, I may as well fill my new favorite mug with my new favorite soup...Chicken Corn Chowder. Remember when I promised you I'd cough up some more soup recipes? Well here you go!!

Chicken Corn Chowder

Ingredients:

• 2  tablespoons  butter
• 1/4  cup  chopped onion
• 1/4  cup  chopped celery

• 2  tablespoons  all-purpose flour
• 3  cups  2% reduced-fat milk
• 2  cups  chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
• 1 1/2  cups frozen corn kernels
• 1  teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 1/4  teaspoon  red pepper flakes
• 1/8  teaspoon  salt
• 1  (14 3/4-ounce) can cream-style corn

Preparation:
Melt the butter in a large Dutch oven over medium heat. Add onion and celery; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes). Makes about (6) 1 cup servings.

Enjoy!!

xoxo,

Linking up with Finding Serendipity for Photo A LA {M}ode

Minestrone Soup

Minestrone Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 1 large carrot, diced
• 1/3 pound green beans, trimmed and cut into 1/2-inch pieces
  (about 1 1/2 cups)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Kosher salt and freshly ground pepper
• 1 28-ounce can no-salt-added diced tomatoes
• 1 14-ounce can crushed tomatoes
• 6 cups low-sodium chicken broth
• 1 15-ounce can low-sodium kidney beans, drained and rinsed
• cup elbow pasta
• 1/3 cup finely grated parmesan cheese
• 2 tablespoons chopped fresh basil

Directions

Heat the olive oil in a large pot over medium-high heat. Add the onion and
cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add
the celery and carrot and cook until they begin to soften, about 5 minutes. Stir
in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to
taste; cook 3 more minutes.

Add the diced and crushed tomatoes and the chicken broth to the pot and bring
to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the
kidney beans and pasta and cook until the pasta and vegetables are tender, about
10 minutes. Season with salt. Ladle into bowls and top with the parmesan and
chopped basil.

Broccoli Cheese Soup in a Bread Bowl

I'm a lover of soup.

I actually can't believe I don't have more soup recipe's on here, sorry about that...

but I'm pretty sure after this one you'll forgive all my shortcomings.

I came up with this recipe after looking over a few others and then adding what I had and what I thought sounded good. The best thing about soup is you can add whatever you want and it's more than likely going to be good.

I also have an unhealthy love of bread...

So this meal is pretty much like crack to me...I shouldn't even take one bite.



Broccoli Cheese Soup

1 cube butter

1/2 c. onion - diced

 3 c. chopped broccoli

 4 c. chicken broth

1/2 c. heavy whipping cream

1 tsp. sugar 

clove garlic - minced

2 handfulls of colby jack cheese

salt and pepper to taste

Directions

1. Brown onions and garlic in butter

2. Add liquids and bring to a boil

3. Add sugar and broccoli, simmer 15 minutes

4. Add cheese, stir until melted.

5. Salt and pepper to taste

Soup Bowls
3 loaves Rhodes Dough (thawed, thawing takes 2 - 3 hours)

Thaw dough until soft. Cut loaf into thirds. Form each third into a ball. Place on cookie sheet that has been sprayed with non-stick cooking spray. Cover with plastic wrap that has also been sprayed. Let rise until double. Remove wrap. Bake at 350 for 25 minutes or until golden brown. Cool; slice off top. Hollow out bread and fill with soup.

Makes 9 bowls

There you go, enjoy and hopefully you'll show a little more will power than me!

*don't forget to enter the love banner giveaway!!

Holiday Baking {Pumpkin Cake Roll}

This is definitely my all time favorite recipe for Pumpkin Cake Roll. It's perfection I tell ya! It comes from the Essential Mormon Cookbook I purchased years ago from Deseret Bookstore.

Pumpkin Cake Roll
3 eggs
1 c. sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 c. flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 c. powdered sugar
1 (8-ounce) package cream cheese
4 tablespoons butter
1/2 teaspoon vanilla
1 c. chopped pecans (optional)

Beat eggs and sugar together. Add pumpkin and lemon juice and mix together. In a separate bowl sift together flour, baking powder, spices and salt. Fold into pumpkin mixture.

Line a 15x10 1/2x1 inch jelly roll pan with waxed paper. Grease lightly. Spread pumpkin mixture evenly in pan. Bake at 375 degrees for about 15 min. or until lightly browned. Turn out immediately onto a clean dishtowel sprinkled with powdered sugar, removing the waxed paper. Sprinkle more powdered sugar on top of cake. Start at one end, carefully rolling towel and cake together. Cool on countertop.

Combine the 1 cup powdered sugar, cream cheese, butter and vanilla. Beat until smooth. Gently unroll cake onto cutting board, removing towel. Spread cream cheese filling over top. Sprinkle with pecans. Roll back up. Cover with waxed paper and chill in refrigerator. Best when made a day ahead. Will keep in refrigerator 6 to 10 days (well wrapped). Freezes well. Makes 12 servings.

Take my word for it and make a double batch...I promise they'll be gone so quick you'll wish you had.

Holiday Recipes {Peppermint Brownie Cakes}

These brownies are to die for! They were a big hit with my family so I thought I'd share them. I love all things brownie...so maybe one of these days I'll share my various brownie recipes.

Peppermint Brownie Cakes

Brownie Mix                                                          Other ingredients
1 2/3 c. sugar                                                         semi sweet chocolate chips 
3/4 c. melted butter or margarine                            York Peppermint Patties
2 T. water                                                              peppermint candy canes
2 eggs
1 3/4 c. flour
3/4 c. cocoa
1/2 tsp. baking powder
1/4 tsp. salt

Turn oven to 350 degrees (bake 18-20 minutes)

Directions
Mix sugar and butter, add eggs, vanilla and water. In separate bowl, mix dry ingredients. Combine the two. Lightly spray cupcake liners, add large spoonful of batter, then add 5 or so pieces of chopped York Peppermint Patties, add another spoonful of batter, smoothing the tops. After they come out of the oven, place on cooling rack.

Place 1/2 bag of chocolate chips in a large zip lock bag. Microwave at 30 second intervals, smooshing the chips in between (you don't want the chocolate to scortch) so make sure and only do it at 30 seconds each time. Once it's melted, cut a small corner of the bag and squeeze zig zagging over brownies. Then sprinkle crushed candy canes on top.

They are super rich but incredible. Hope you enjoy, and have a fabulous Thanksgiving!!

3 Bean Turkey Chili, Dino Park and a Picnic

We love this chili...it's not too spicy for the kids, yet hearty and healthy!

3 Bean Turkey Chili

Ingredients: 1 lb. ground turkey, 2 T. olive oil, 3 large cloves garlic, 1 large onion, 1 - 28 oz can whole peeled tomatoes, 1/4 c. tomato paste, 1/2 large chopped green pepper, 1 tsp. sugar, 1/2 large chopped red pepper, 1 1/4 tsp. ground cumin, 1 T. chopped oregano, 1 (15 oz. each) pinto, black and kidney beans (drained and rinsed) salt, pepper.

Directions: Warm 1 T. olive oil on skillet, brown ground turkey, season w/ salt, drain any fat and set aside. In a large pot, heat the other T. olive oil, brown diced onion and chopped garlic until soft (about 5 min.), add tomatoes, tomato paste, peppers, sugar, and spices, breaking up tomatoes w/ wooden spoon. Add reserved turkey and bring to boil. Reduce heat to medium low and simmer 30 min. stirring occasionally. Add beans, stir gently, simmer another 15 minutes.

* Chili freezes really well, double the recipe and freeze for another meal.

Now for the Dinosaur Museum, thanks Dan and Bonnie (Kimball's parent's) for treating us all to an afternoon at the Ogden, Utah Dinosaur Museum. It was a fun surprise to our family gathering, and the kids had a great time looking at all the fossils.

The picnic afterward was nice, the kids didn't even mind the scortching tempertures...they were having too much fun wrestling. As usual, all the girlies had fun chasing the older boys...and as usual, Jax and Kade loved every minute of it. Good times.

The Good, the Bad, and the Thinning...

hair that is! I've been feeling lately like my hair is thinning in the front. I've always had super thick hair, the kind where they charge me extra for more product at the salon. The kind where home perms used to take four hours and by the time all the rollers were in, I couldn't hold up my head!

1991 Drill Team Camp - 15 years old

I haven't necessarily noticed it falling out, but to me it's been looking thinner and I'm kind of freaking out! Sure they've got some fabulous wigs now days, and let's face it...that would be kind of fun, but I'm in Phoenix and it's HOT, and that would not be fun! I rock a pony tail 70% of the year because of laziness said heat.

ANYHOO...

I've heard from a few different people latley,  that they {whoever they are}, are finding large amounts of sugar, can make a woman's hair thin. So...I'm ditching sugar, fructose, glucose (anything 'ose'). I'm finishing up on day five without sugar AND I'm limiting my wheat and eliminating white flour entirely. Hopefully I'll lose some lb's, feel better and have my nice thick hair back.

In the process...

I'm cooking more, trying new (healthy) recipes and actually enjoying it. I've always loved baking, but cooking dinner has never been my fave. The kids are all enjoying learning to cook and helping me in the kitchen. I think I'll make Soph and I matching aprons.

I read an article that said sugar is the devil a drug. I totally believe it! It has NO nutritional value, it enters the bloodstream quickly, spiking our blood levels and then dropping us. We all know it's addicting, and it changes the way our body metabolizes food. So there you have it! I still love me some sweets, but I'm going back to my skinny mentality.

Recipes...

Grilled Zucchini Pizza

9 Layer Salad

Zucchini Pineapple Muffins - I can't remember where I got this recipe and they weren't the best so I won't bother sharing it.

Note: If you are going no sugar, make sure it's not in the pizza sauce, I added garlic salt to the olive oil and switched up the toppings. For the salad, I just threw in a tiny pinch of sugar rather than what it called for. It's in everything so read all labels. I also added fresh garlic to the dressing and it was SO good.

I'm pooped from all this shouting, large font & exclamation marks make me feel like Elaine Benese....who by the way happens to have a luxurious head of hair!!

Citrus Basil Rub {Shrimp Tacos}

This is a simple dish to make, it was a big hit with the entire family. It's super fresh and healthy!

Ingredients: Citrus Basil Rub (Pampered Chef), shrimp peeled and deveined, sliced green peppers, sliced red peppers, limes, onion, cilantro, tomatoes, garlic, olive oil, and tortillas.

Directions:
#1 Wash, peel and devein shrimp. Pat dry, then put in a zip lock bag, sprinkle w/ Citrus Basil Rub. Toss around in bag and set aside.

#2 Slice up your vegetables, warm a large fry pan, pour 2 T. olive oil on heated pan, add chopped garlic, peppers and onions. Cover for about 5 minutes, remove and set aside in bowl.

#3 Add 1 T. olive oil to heated pan, stir in shrimp, cook for about 3 minutes.

#4 Put pepper/onion mix back in pan and cook for a few more minutes.

#5 Brown tortillas in pan or right on burner.

#6 Spoon shrimp and veggies onto tortilla, add a little cilantro, chunks of tomatoes and a squeeze of lime.

*Note: I used a Pampered Chef rub, but you could easily make your own w/ lemon and lime juice, onion, salt and pepper, basil, garlic or whatever you want.

BTW, for anyone out there who needs some gluten-free recipes, check out my sister-in-laws blog.
She's a fabulous cook and has come up with recipes that the entire family will enjoy.

Orange Glaze Banana Bread

Orange Glaze Banana Bread

3/4 cups butter, softened

1 pkg. (8 oz.) cream cheese, softened

2 cups sugar

2 eggs

1 1/2 cups mashed ripe bananas (about 4 medium)

1/2 tsp. vanilla extract

3 cups all purpose flour

1/2 tsp. baking powder

1/2 teaspoon salt

2 cups chopped pecans, divided (optional)

Orange Glaze

1 cup confectioners' sugar

3 tablespoons orange juice

1 teaspoon grated orange peel

1). In a large mixing bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs,

one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Fold in 1 cup pecans.

2). Transfer to two greased 8 in. x 4 in. loaf pans. Sprinkle with remaining pecans. Bake at 350 degrees for 1 to 1 1/4 hours or until a toothpick insterted near the center comes out clean.

3). In a small bowl, whisk the glaze ingredients; drizzle over loaves. Cool for 10 minutes before removing from pans to wire racks to cool competely.

Yield: 2 loaves (12 slices each)

Jaxon and I enjoyed making this together, it was his weekly food assignment. I have an unhealthy love affair with breads of any kind...more recipe's to come!

BTW, Grandma White Hair moved to her knew (assisted living) home and is loving it! I'm so glad she's happy there...apparently she's swingin' with lots of new friends and tons of fun things to do.

Mom's Pumpkin Bread

With all of this 'back to school' talk

                                                   I'm feeling a little fallish (if that's a word),
                                      and since it definitely doesn't feel like fall here in Arizona...
                                                                        I just pretend;

so at the risk of gaining five pounds,

I decided to pull out my mom's pumpkin bread recipe.

BEST EVER!

I should also mention I was born on Halloween,

so I'm somewhat of an expert on all things pumpkin...

just sayin'!

PUMPKIN BREAD

3 1/2 c. flour

1 1/2 tsp. salt

2 tsp. baking soda

3 c. sugar

1 tsp. nutmeg

1 tsp. cinnamon

1 can pumpkin

1 c. vegetable oil

2/3 c. water

4 eggs

1 c. raisins (optional)

1 c. walnuts (optional)

Sift all dry ingredients together. Stir in liquid until smooth. Add eggs. Beat well. Add nuts and raisins. Grease and flour bread pans. Fill pans 1/2 full. Bake 350 degrees for 45-55 minutes until done. You can put in greased muffin tins for less baking time. Roll bread in white sugar. 

Let cool and as Kade would say..."Life changing!" 

The Taste Of A Mothers Love

 Butterscotch Chocolate Cake

Last night we went to dinner at my friends house. I decided to try a recipe from my new The Taste Of Home Cookbook. It was a big hit. Kade's exact words were "It's the taste of a mothers love!"

Here's how it's done...

1.Make the chocolate cake mix according to directions.

2. Let cool on wire rack for 30 minutes.

3. Take the end of a wooden spoon and poke 12 holes in cake.

4. Fill holes w/ butterscotch icecream topping and then cover top of cake as well.

5. Spread Cool Whip over top.

6. Crush 3 regular size Butterfingers & sprinkle over top.

7. Refrigerate for at least 2 hours.

SO EASY!

Now for a Valentine's Day confession...

I LOVE editing, enhancing, making collages and adding text to pictures using picnik.com. If you haven't used it, you should. I'm sure Photoshop is better and has more to offer, but it's also more complicated and costly. Until I have the money to purchase some software of my own, I'll keep using picnik. I have the premium membership which only cost me $23 per year...pretty cheap considering how much I use it.  Thursday night I was pooped and realized Jaxon needed a V-Day box for his school party and valentine's for his class. No problem, I jumped on picnik and quickly made several collages to decorate his box with. Then I made some Valentine tags and tied them to suckers. No sweat and very cheap! Just a tip for those of you living under a rock who didn't know.

Love Diaries & True Love Tortilla Soup - Repost

It's been a busy week for me. I'm also not feeling so hot, so I decided to repost this delish recipe...hope you try it. My mouth's watering just thinking about it!

Are you ready for the most amazing tortilla soup recipe ever? I came up with this all on my own for the Love Day celebration we're having tonight. To quote Kimball "I'd pay good money for this".

True Love Tortilla Soup
2 large grilled and seasoned chicken breasts (cubed)
1/2 chopped onion (browned)
1 can white beans (undrained)
1 can corn (drained)
2 cans cream of chicken soup
2 cans chicken broth
1 can Ro Tel tomatoes (I used mild)
1 T. extra virgin olive oil
1 clove garlic (minced)
1 tsp. red pepper flakes
2 bay leaves
1 tsp. black pepper
few dashes salt
Bring all to a boil stirring often, simmer for at least 10 minutes (the longer the better).

Garnish with chopped cilantro, diced avocado, shredded cheese, tortilla chips/strips and sour cream. Makes approx. 6 large servings.

Warning: this is pretty spicy

Kade being sweet to his little sister by reading her a cute love book. For the last 4 years, Jaxon has been kind enough to read to Kade a full hour each night. Kade has LOVED their reading time and has always rejected my offers. Now that he's a great reader and is more confident with his skills, he gets to pay it forward.


Yesterday I did some window painting as a little P.D.A for Kimball...let's just say between this and the soup he's like a love sick puppy!

Have a great week and to all you east coaster's...hope you survive the storms!

(RED) Meatless Monday - Hawaiian Chicken & Shrimp Skewers & Football

We had a get together with some friends last night to watch the Vikings/Saints game. I meant to take more pictures of the food but was preoccupied and totally forgot. I wish I could say I tried a new recipe that I can share but I just bought Lawry's Hawaiian Marinade for the chicken and a garlic butter rub for the shrimp. Super quick and easy and they were delicious. I served them over wild rice.

What a fabulous season...

Way to go Vikings!

(Red) Meatless Monday - Chicken Noodle Soup

What's better than a day of laundry, reading C.S. Lewis, football and comfort food. That's how my Saturday went down. Not too happy about Kurt Warner's injury or the Cardinals loss, but other than that it was a fabulous day. This Chicken Noodle Soup came to be when I wanted to make something using the grocery's I already had. I'm happy to say it's another 5 thumbs up, meaning all five of us loved it!

64 oz. chicken broth
2 cans cream of mushroom soup
2/3 c. milk
1/4 c. butter
Get all that heating in a big pot, then add...
2 cans chicken (I get mine at Costco)
1 1/2 c. chopped carrots
1 c. frozen peas
1 c. frozen corn
1/2 c. diced red peppers
3 stalks celery chopped
2 cloves garlic minced
salt and pepper to taste
Bring to boil, then add...
1/3 bag egg noodles
Stir often and reduce to simmer...the longer you let it simmer the better the taste.
Serves 10

What I like about this recipe is #1 it's super good, #2 it's easy, #3 you can add or take away any igredients you don't care for, #4 it warms your belly.  I know most of you are in freezing temps so give this a try...you won't be sorry.

If you'd like to link up, I'd love to see what you've been cooking.

(Red) Meatless Monday's - Turkey Manicotti

Welcome to my second week of (Red) Meatless Monday. To find out what that's all about click HERE.

I originally got the idea for this recipe on the Internet but after much 'tweaking' and getting distracted by the Cardinals game...it became my own. P.S. Nice job Warner & Fitz!

Ingredients

1/4 cup bulgur*

2/3 cup boiling water

3/4 pound lean ground turkey

1 1/2 cups small curd (fat free) cottage cheese

1/4 c fresh basil

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

3 cloves minced garlic

14 uncooked manicotti shells
1 (28 ounce) jar meatless spaghetti sauce
2 handfuls sliced mushrooms
1/2 cup water
1 cup shredded part-skim mozzarella cheese
1/4 cup parmessan cheese
-top w/ sliced olives if desired

Directions
1.Place the bulgur in a bowl; stir in boiling water. Cover and let stand for 30 minutes or until the liquid is absorbed. Drain and squeeze dry.
2.In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Add the cottage cheese, basil, oregano, salt, pepper and bulgur; mix well. Stuff into uncooked manicotti shells. Arrange in a baking dish coated with Pam.
3.Combine spaghetti sauce and water and mushrooms; pour over shells. Cover and bake at 350 degrees for 1 hour or until shells are tender and sauce is bubbly. Uncover; sprinkle with mozzarella & parmessan cheese.
Bake 5 minutes longer or until cheese is melted.

Notes: *If you've never purchased bulgur before, it's usually in the cereal, rice or organic food aisle. It's yummy and super healthy. Also,if you've never cooked w/ ground turkey before...you'll love it! It's such a healthy alternative. I think I even have my older brother Jeff hooked.
It's located next to the ground beef.

Tip: A great tip I learned from Jen @ Balancing Beauty & Bedlam is to cook meat in bulk. It helps save time and for those of us who don't enjoy meat...it saves us from having to do it often. Just cook it all in a big pan, separate into zip locks and season it in the zip locks for quick use later; taco seasoning, Italian etc. Then stick it in the freezer and you've got that part done for quick and easy dinner prep.

If you'd like to link up...go ahead, just remember my only rule...no RED meat!

Now wish me luck, I've got a crazy week ahead...homeschool prep, potty training & I'm trying my hand at square foot gardening. EEK!

(Red) Meatless Monday = Garlic - Basil Shrimp

To hear what (Red) Meatless Monday's is all about click HERE.

Quick reminder of the rules...
1. NO RED MEAT
Anything else goes!

As I mentioned, I'm on a quest to mix things up a bit in the kitchen.
Trying a new recipe once a week is my #1 New Years Resolution.

Let's do this!

I found this recipe in this months Better Homes and Gardens Magazine.
I'd been wanting to make something like this for a long time
because my husband LOVES shrimp!

Here's what you'll need

Fettuccini
2 Tbsp. olive oil
1 1/4 frozen large shrimp (thawed, peeled & devained)
3 cloves garlic, minced
1/8 tsp. crushed red pepper flakes
3/4 c. dry white wine
1 1/2 c. grape tomatoes, halved
1/4 c. finely chopped fresh basil
Salt and freshly ground black pepper

1. Cook pasta according to package directions;drain and keep warm.

2. Meanwhile, heat oil in large heavy skillet over medium-high heat until hot but not smoking. Add shrimp; cook 4 minutes, turning once, or until cooked through.

With slotted spoon, transfer shrimp to bowl (reserve oil in skillet).

3. Add garlic and red pepper flakes to reserved oil in skillet.

Cook until fragrant, about 30 seconds. Add the wine and cook over high heat 1 to 2 minutes, sirring occasionally. Stir in the tomatoes and basil.

Season w/ salt and pepper. Return shrimp to pan and heat through.

Serve over fettuccini. Add grated Parmassen cheese if desired. Makes 4-6 servings.

5 Thumbs up!!

We all loved this and Kimball

even made sure there were left overs so he could have it again.
What???
He never likes eating left overs!

I highly recommend this recipe.
It was quick, healthy, fresh and delicious.
(Note: If you like it spicy, just add more red pepper flakes, I doubled it.
Also, if you'd like to make it healthier, use whole wheat pasta. I didn't per Kimball's request).

If you have a recipe/post you'd like to share,
link up here with Mr. Linky.

Also, click HERE for Tasty Tuesday's.
Jen is the guru at meal planning and budgets.
LOVE HER!