Southern Living What’s For Supper 5 Ingredient Weeknight Meals Review

Unless this is your first visit here, you know I often write about my struggles with getting dinner on the table, more specifically in the Summer than any other time of year. What you don’t know is that I’ve agreed to be a full-time babysitter for my daughter’s Godmother’s baby, and right now her schedule has it so that she won’t be picking him up from here until about 15 minutes before we normally eat dinner. Yeah, time crunch much? The baby doesn’t nap well, and is quite a bit colicky, so I’m really going to have to adjust how I get things done. I’ll admit, getting things done is something I’ve been struggling with. When I was sent Southern Living What’s For Supper 5 Ingredient Weeknight Meals to look at and try out the recipes, I thought, just in time!


The book starts with basic ingredients everyone should have on hand, including oils and sugars, then provides tips for cooking with few ingredients including looking for quality and using frozen vegetables. and my favorite time saving tip, keeping your pantry, fridge, and freezer well stocked. I don’t drive, so mine are always WELL stocked, maybe a bit too much, because I usually can’t just run out to the store.

There are a variety of recipes, including Grilled Chicken Caprese, No Cook Suppers like Roast Beef and Tomato Jam Wraps, a good amount of fabulous sounding pizzas (Grilled Tomato-Peach Pizza, hello!), and my favorite quick meals, breakfast for dinner! There are also side dishes and 3 ingredient desserts. Southern Living What’s For Supper 5 Ingredient Weeknight Meals features gorgeous food photography, recipes with easy preparation, and tips for almost every recipe.

While I can normally figure out something quick for dinner if I have to, I have a bad habit of forgetting side dishes, sometimes until it’s too late. The day I received the cookbook I knew what I was making for dinner, but didn’t have any idea in mind for a side dish, when I saw Lemon Zucchini Ribbons. I could have sworn they were under “So Easy Sides” but it turns out they are under “No-Cook Suppers”. Oops! Either way, they were quick to put together and delicious! You can substitute the almonds for almost any salted nuts you have on hand. I minced the garlic because I don’t have a press, that’s next on my list to buy.

Southern Living What's For Supper 5 Ingredient Weeknight Meals Review
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Thinly sliced zucchini replaces pasta in the bright, seasonal, summery dish.
Recipe type: Side Dish/No-Cook DInner
Serves: 5 servings
  • 6 medium-size zucchini ( I only used three, for two adults and a 5 year old)
  • 1 large lemon
  • 2 garlic cloves, pressed (or minced)
  • ¼ cup chopped salted almonds ( I used pecans)
  • ⅓ cup torn fresh basil leaves
  • 2 tablespoons olive oil
  • ½ teaspoon table salt
  • ¼ teaspoon freshly ground black pepper
  1. Grate zest from lemon to equal 1 teaspoon. Cut lemon in half and squeeze juice into a measuring cup to equal 3 tablespoons. Whisk zest, juice, olive oil, and garlic together in a large bowl.
  2. Trim ends of zucchini. Using a vegetable peeler, peel zucchini lengthwise into long, thin ribbons. Add zucchini ribbons, salt and pepper to lemon juice mixture; toss to combine. Refrigerate 1 hour. Sprinkle with basil and almonds before serving.


Slow Cooker Marinara Sauce

I have a serious problem with my tomato garden, too many tomatoes!! I have yet to convince my husband to stalk the plants instead of just caging them, so every year they fall over. I can almost live with it, except that the tomatoes blemish easily because of getting to much water, or more so, lack of sun in the back of the garden to allow them to dry out a bit. Of course, there is nothing wrong with them, they just don’t look pretty enough to give to the neighbors.




I always use blemished tomatoes to make sauce, but now I didn’t have time to do it on the stove with having to stop and stir it often, turn it off while I picked my daughter up from the bus stop, and not have room on the stove to make dinner (since this wasn’t dinner that night, it’s best refrigerated for a day to thicken and let the flavors meld). So, out came my slow cooker. I don’t use it nearly as much as I should, I guess being a stay at home mom I don’t really need to start dinner hours early, but sometimes it comes in handy.

This isn’t a sauce to put together on a weekday morning, it takes too long, but great to put together and let simmer all day on a Sunday, then just boil some pasta and top with this Slow Cooker Marinara on a busy weeknight. It’s not overly fancy, just fresh ingredients and low and slow simmering. Crush the tomatoes over a bowl, and don’t get rid of that juice, you can use it to make fresh tomato juice! It’s so simple to make, I’ll be posting the recipe soon!


After simmering all day, I allowed the sauce to cool down, put it in a container, and refrigerated it overnight. Then I had to decide whether to leave the sauce chunky, puree it completely, or just give it a quick run through with my immersion blender to leave it slightly thick. I was going to puree it completely so I added tomato paste into the pot with the sauce to thicken it up (check out my friend Ann’s recipe for fresh tomato paste for more ways to use garden tomatoes. Too bad I saw it after this was done!) and started to puree it with my immersion blend. And then it fell apart!! Not my sauce, my immersion blender, my favorite kitchen tool, broken!! It’s over 10 years old, so I guess the glue holding it together finally gave up. Funeral will be held Friday at 6:30. Luckily, I was able to salvage the sauce, slightly thick.




This sauce would be perfect left chunky for heartier pastas like rigatoni, slightly thick for  spaghetti, or thin for angel hair pasta! Enjoy!


5.0 from 1 reviews
Slow Cooker Marinara Sauce
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Marinara Sauce with fresh ingredients slow simmered in the slow cooker all day for perfect flavor.
Recipe type: Sauce
Cuisine: Italian
Serves: makes about 10 cups
  • about 18 garden fresh tomatoes
  • heaping 1 cup chopped yellow onion
  • 1 carrot, finely shredded
  • 2-3 cloves garlic, minced
  • 2 tablespoons extra light olive oil
  • 1 tablespoon granulated sugar
  • 2 teaspoons dried parsley
  1. Cut blemished parts off of tomatoes. Crush tomatoes with your hands over a bowl to remove as much of the seeds as possible, until you have 6 cups of crushed tomatoes.
  2. Add olive oil to the slow cooker, stir in all the crushed tomatoes, chopped onions, garlic, shredded carrot, parsley, and sugar. Cover and simmer on low for 8 hours. Let cool and refrigerate overnight.


Chilled Chickpea Soup

I think now would be the perfect time to share one last really summery recipe, with this Chilled Chickpea Soup. Great for hot days, the pureed chickpeas make this a filling soup that won’t leave you hungry!



This really isn’t the last summery recipe since I have tons of fresh produce to use, but this one is a middle of summer, it’s 95 degrees out type of recipe! I’m sure it’s still 95 in a bunch of places right now.

I made this a while back after seeing it on Pinterest and realizing I already had most of the ingredients on hand, and could easily change the rest. It was a great way to use some of the vegetables from my garden. I don’t make chilled soups all that often, with the exception of Bacon Gazpacho which has just recently become a favorite, but I’ve been looking for new ways to use up the vegetables from the garden and my CSA. They are everywhere!

I love hummus and this soup is just like a thinned out hummus with chunky vegetables in it, then topped with blue cheese or feta cheese. Or really, any kind of cheese you like as long as it’s a soft, crumbly cheese.

Chilled Chickpea Soup
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Creamy chickpeas, chunky vegetables, tahini, and crumbled cheese combine to make this fabulously filling chilled soup!
Recipe type: Soup
Serves: 4-6
  • 2 15.5 ounce cans chickpeas, drained and rinsed well
  • 1 cup chopped fresh tomatoes
  • 1 cup chopped cucumber
  • 1 cup water (or more, depending on desired consistency)
  • ½ cup crumbled blue cheese
  • ¼ cup chopped green pepper
  • ¼ cup chopped chives
  • ⅛ cup chopped cilantro
  • ⅛ cup chopped parsley
  • 1 clove garlic, minced
  • 3 tablespoons lemon juice
  • 2-3 tablespoon tahini
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon ground cumin
  • salt and fresh ground pepper, to taste
  1. Combine the chopped tomatoes, cucumber, chives, parsley, and cilantro in a bowl along with a dash of salt and pepper.
  2. In a blender, combine the drained and rinsed chickpeas, lemon juice, tahini, garlic, olive oil and another dash of salt and pepper. Add water, starting with one cup, and blend until smooth and thin enough to pour. Taste and adjust seasoning, if needed. Pour into bowls, top with the vegetable mixture, and sprinkle crumbled blue cheese on top.
Adapted from The New York TImes


Bacon Gouda Stuffed Bell Peppers

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#BaconMonth is coming to an end. No more bacon recipes. Ever. How sad. Just kidding! Of course there will be bacon recipes, just not twice a week. Haha! Bacon Month has been hosted by the amazing Julie of White Lights on Wednesday with a new bacon focused cookbook giveaway each week. The final giveaway is for a copy of The Bacon Cookbook. You can enter below, but first let me tell you about what I made for today!

I was torn on what to make for the final recipe. I knew I wanted to do something with bell peppers, but couldn’t decide whether I wanted it to be an entree or an appetizer, spicy or mild, or which cheese to use. So I turned to my Facebook page and asked my followers: Bell peppers stuffed with chorizo, bacon, and goat cheese (entree) OR bell pepper stuffed with bacon and Gouda cheese (appetizer)? All but one said the recipe I am sharing today! I LOVE my Facebook fans, when they get to see my posts that is.




These stuffed peppers are extremely mild compared to what I would normally make, so they would be great for a party with a group of people that don’t like spicy foods, or for kids. They are also really easy to make, just 5 ingredients including seasoning. You’ll want to serve them hot, but not right out of the oven, so if you are making a bunch for a party I would keep them warm in a 200 degree oven.



Gouda cheese doesn’t melt in the oven like some other cheeses, instead it gives the peppers a crispy baked cheese topping. If your like me and would like to add a little bit of spice to them, add just a pinch of cayenne pepper to the cheese mixture.

Giveaway info:  Giveaways are open to US and Canadian residents.  Canadian residents will receive an egiftcard in the amount of the book’s price.  Winners will be announced within 48 hours, and will have 48 hours to claim prize, must be 18+, and entries will be verifies (no “giveaway accounts”). 

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Bacon Gouda Stuffed Bell Peppers
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Sweet bell peppers stuffed with a simple mixture of bacon and Gouda cheese. Great for the mild-loving crowd, or add a pinch of cayenne for heat!
Recipe type: Appetizer
Serves: Makes 32 stuffed peppers
  • 8 small to medium green bell peppers
  • 1 pound bacon
  • 3 cups finely shredded aged Gouda cheese
  • ⅓ teaspoon garlic powder
  • ⅓ teaspoon black pepper
  1. Cook bacon in a large pan over medium-high heat until crispy. Drain on paper towels then crumble. Preheat oven to 425 degrees F.
  2. Slice each pepper in half, remove the seeds and thick membranes, then slice each half in half again.
  3. In a medium bowl, combine the shredded Gouda, garlic powder, and black pepper. Toss with your hands to mix.
  4. Place a little crumbled bacon in the middle of each slice of pepper, top with a pinch of cheese mixture to cover. Place on a parchment paper lined large baking sheet. Bake in the preheated oven for 13-15 minutes or until cheese is golden and peppers are sizzling. Serve warm.

  Check out the final recipes made for Bacon Month!

Pineapple Cherry Dump Cake -Guest Post from Jodi Ambrose

Can you believe Labor Day is just three days away? I can’t even believe school started already, much less Fall is right around the corner. Ugh, just about the only thing I like about fall is pumpkin. Never mind, forget that, let’s talk about Labor Day cookouts! A few days ago my friend Jodi shared her mom’s recipe for Macaroni Salad here, and she’s back today with another recipe. I have to admit I’ve never made a dump cake in my life, but this sounds good and REALLY easy! I would love it if you would check out Jodi on Jodi Ambrose Blog but I have to warn you, she’s kind of racy, and funny! She’s not a food writer, either, well minus the fact that she wrote a  cookbook ;). That two of my recipes are in, and I love the title of, Darn Good Eats: The Cookbook for Creative Chefs and Reluctant Cooks. Randomly, most days I’m both! I’ll leave you to Jodi now, enjoy!



Those of you who know me, know that while I have a million great recipes, most of them are too complicated for me to make—so I rely on the hubby to cook them.

Alas, this one even I can make. Anyone could make it. I mean that seriously. If you blindfolded yourself and tied one hand behind your back, and had 4 shots of vodka, you could still easily make this and not mess it up. Hence why it is the perfect recipe for me!

Again, this is one of mom’s recipes. She’s always been the most amazing cook so I’ve pilfered quite a few from her over the years.

I hope you love this as much as I do.

Mom’s Pineapple Cherry Dump Cake

(Though it should be called “Goodies swamped in butter” as that may be a more accurate title!)



Pineapple Cherry Dump Cake

Image credit Tammille Tips

The list of yum yums:

One 18- to 20-ounce can of cherry pie filling—the extra cherry kind if possible
1 – 1½ sticks of butter
One 20-ounce can of un-drained pineapple rings
1 box of yellow cake mix

Dumping it all together:
Preheat the oven to 350 °F.
Butter the bottom and sides of a 9×13 glass dish.
Place a single layer of pineapple rings on the bottom of the dish and pour the juice over the pineapple.
Pour the can of cherry pie filling on top of the pineapple and spread so the cherries are distributed evenly.
Pour the dry yellow cake mix over the pineapple and cherries and level it out. Don’t mash the cake mix, just gently level it out and make sure it’s evenly dispersed.
The take a stick or stick and a half of butter, slice it into 1/8-inch thick slices and put it over the entire cake top about an inch apart.
Bake at 350 °F for about an hour or until the top is crispy brown.

I can’t even begin to describe how tasty this cake is. And seriously, have you ever read an easier cake recipe? It’s even easier than boxed cake. I would serve this cake to a chef. A president. A Nobel Prize winner. There is no shame in serving this cake to anyone and everyone. It may have taken you 3 minutes to make it, but no one would ever guess that in a million years. It is absolutely fantastic.
I hope you love these two recipes. They’ve been staples in my home for many decades and are always crowd favorites. Plus, they are super easy and don’t take much time, which gives you just that much more of your weekend to enjoy spending with friends.
One final thing: A HUGE, heartfelt thanks to Bernadette for inviting me to write a guest post for her amazing blog! I love her recipes and her! She’s always such a bright spot for me and I’ve made quite a few of her delicious concoctions (well, the hubby has made most of them!) and have loved each and every one of them.
I’m delighted to be able to share two of my favorite family recipes with her wonderful readers.
Take care and enjoy the yum yums!
Jodi Ambrose

DISCLAIMER: This recipe is credited to Jodi Ambrose (and her mom, of course!). The photo is credited to Tammilee Tips due to Jodi’s camera not working. Rants From My Crazy Kitchen makes no claim to the photo. 

Huevos Rancheros with Bacon Tortillas

Welcome to the last week of #BaconMonth! I hope you found some great new recipes this month thanks to Julie at White Lights On Wednesday.  I have to say I’m particularly fond of this one. I love sunny side up eggs, and Mexican foods! I adapted this recipe from one I found in the September 2014 issue of Food Network Magazine. The original recipe called for broiling the tomatoes for the salsa until charred first, but the tomatoes from my garden weren’t exactly perfect so I decided to skip that part and chop them instead. The salsa does take a while to make, so make it a day ahead if you can, and then reheat over low heat right before serving. Since it’s #BaconMonth I also decided to add a little extra bacon to the tortillas, which made the dough a little more crumbly, and I had to be careful when turning them while frying. I do think the tortillas are a little thick when made as directed, but my husband doesn’t think so. Try frying one and if you think it’s too thick just flatten the rest a little thinner.


Huevos Rancheros with Bacon Tortillas


For the final week of Bacon Month a copy of The Bacon Cookbook is up for grabs! It looks good, okay I mean anything with bacon looks good to me, but I’m sure you will like it, too! Contest is open to US and Canadian residents 18 and older. Canadian resident will receive an egiftcard in the amount of the book’s price.  Winners will be announced within 48 hours, and will have 48 hours to claim prize, and entries will be verifies (no “giveaway accounts”).

a Rafflecopter giveaway


Huevos Rancheros with Bacon Tortillas
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Recipe type: Entree
Cuisine: Mexican American
Serves: 4
  • For the salsa:
  • 3 cups chopped tomatoes
  • 2 cherry hot peppers, diced
  • 2 cloves garlic, minced
  • ½ cup chopped red onion'
  • ½ cup chopped green pepper
  • ¼ cup chopped cilantro
  • 2 tablespoons extra light olive oil
  • ½ teaspoon salt
  • For the Tortillas:
  • 8 slices smoked bacon
  • 1 cup masa harina (instant corn flour)
  • ¾ cup warm water
  • 2 tablespoons vegetable oil
  • pinch Kosher salt
  • For the eggs:
  • 4 large eggs
  • ½ cup finely diced pepper jack cheese
  • 1 tablespoon vegetable oil
  1. For the salsa:
  2. Combine the chopped vegetables in a large pot along with the olive oil, cilantro, and salt. Bring to a boil, and cook, stirring occasionally, for 10 minutes. Cover and set aside if continuing with the recipe, or allow to cool and refrigerate in a covered container until the next day, then reheat over low heat right before serving.
  3. For the tortillas:
  4. Cook the bacon in a large nonstick skillet over medium-high heat until crisp, drain on paper towels, and crumble. Reserve bacon grease in the pan. In a medium bowl, combine all but about a tablespoon of the bacon, masa harina, and a pinch of Kosher salt.Stir in the warm water and knead until the dough is soft, about two minutes. Divide the dough into 4 pieces; roll each into a ball, then flatten into 4-inch round disks.
  5. Heat the vegetable oil in a cast iron skillet over medium-high heat. Add the tortillas and cook for about 4 minutes, until golden brown on the bottoms. Turn carefully and cook for about 3 more minutes. Turn again and cook until browned and cooked through, about 1 minute. Remove from pan and wrap in foil to keep warm.
  6. For the eggs:
  7. Add the vegetable oil to the bacon grease in the nonstick pan and return to the stove over medium heat. Add the eggs and fry until the whites are set, 3-5 minutes.
  8. Spoon a little of the salsa onto four plates. Place a tortilla on each plate and top with an egg. Top with additional salsa, reserved bacon, and finely diced pepper jack. Serve immediately.


Check out all the great recipes being shared this week!

Slow Cooker Broccoli Au Gratin

I was invited to guest post on my friend Christina’s blog, It’s A Keeper, for her Slow Cooker Summer Series!


Slow Cookin Summer: Easy Recipes for a Slow Cooker on It's a Keeper


With all the produce I’ve been getting from my CSA, I decided I should try Broccoli Au Gratin, but I couldn’t find one single recipe for it made in the slow cooker anywhere. Not in cookbooks, Google search, Pinterest, nowhere, and to be completely honest, I had never even made it in the oven like normal. So, I invented it!!



I would love for you to head over and check out my post, and while you’re there, check out all the other great slow cooker recipes that were shared this summer! You can find my post by clicking here> Slow Cooker Broccoli Au Gratin and I’ll be back twice more this week for the final week of #BaconMonth, I can’t wait for you to see what I made tonight!

Mom’s Macaroni Salad -Guest Post From Jodi Ambrose

Well, my daughter started Kindergarten yesterday, and I have a little announcement to make. For now, I’ve decided not to go back to work outside of home full time, but instead I am going to be food blogging/recipe developing full time! This means lots of new recipes to share with all of you in the coming months! But first, I have to get myself into a schedule and there isn’t any school on Friday or Monday for Labor Day and next week I desperately need to audit myself. You see, I’ve been making some money from sponsored posts and the ads on this blog this year, but I have done a horrible job of keeping track of what I made from where and what I spent where! I am extremely grateful for my guest poster this week, Jodi Ambrose, she’s has brought two recipes to share with you this week! Jodi isn’t a food blogger, we “met” through our blogs, I think her’s is fabulous! Check out Jodi Ambrose Blog. Then she wrote a cookbook and asked me to contribute, which was great! Today she is sharing her mom’s macaroni salad recipe, and it sounds fabulous! Here’s Jodi.


With Labor Day less than a week away, I thought I’d share with you my two easiest-to-make foods that go great with whatever you might be throwing on the grill.
The first is the absolute, hands-down best macaroni salad I’ve ever eaten. It’s mom’s recipe and I’ve enjoyed it every summer since I was a little girl.
One of my favorite things about this salad is that it doesn’t have a bunch of weird junk in it. I think sometimes people get so obsessed with making food all fancy and complicated that they lose sight of what makes it taste so good—simplicity.
This salad has a clean, crisp, summer taste to it. It is one of my all-time favorite things to eat while sitting in the backyard and watching the chickens play as the sun goes down.

Mom’s Macaroni Salad


macaroni salad

 Image credit Gourmet Kosher Cooking  

Stuff you’ll need:
1 one-pound box of elbow macaroni
½ – 1 green pepper
4 good-sized tomatoes
1 large cucumber
½ – 1 medium-sized, sweet onion, depending on how onion-y you like stuff. Don’t use a yellow or red, they are way too potent—look on the label of the onion for the word “sweet”. If you can’t find a sweet onion, look for the flattest, squished looking onion you can find. As the produce wizard at the store shared with me, the flat onions are sweeter than the round ones, so go with that if you need to.
¾ – 1 cup of mayonnaise* (maybe more)
Salt and pepper, to taste
*I use Kraft Mayo with Olive Oil™ as I can’t tell the difference between it and regular mayo, but it has way fewer calories and less fat than the regular kind.

Putting it all together:
1. Cook the macaroni according to the directions on the box.
2. Once it’s cooked (don’t overcook it) dump it into a colander and thoroughly rinse it with cool water.
3. Empty the macaroni into a large bowl.
4. Cut the tomatoes into small, bite-sized pieces and add to the bowl.
5. Peel the cucumber and cut into small, bite-sized pieces and add to the bowl.
6. Cut the green pepper into large chunks (I do this because I don’t want to bite down on a piece of green pepper, so keeping the chunks large helps me avoid actually eating one, but it does add a nice flavor to the salad—you can cut it any way you want) and add to the bowl.
7. Dice the onion into very small pieces (you don’t want any big bites of onion either, but you do actually want onion in your mouth) and add to the bowl.
8. Add about 1/2 the mayonnaise and stir. Continue to add the mayo until it’s got enough for you. Some people like tons of it, some people don’t.
9. Add salt and pepper. Taste it. Add more salt and pepper as necessary.
10. Refrigerate for at least a couple of hours so everything has time to chill. If you can, refrigerate it overnight. It is at its absolute best on the second day.
11. Before serving, make sure to stir and taste-test it one more time to make sure it has enough salt. It will be bland if it doesn’t have enough salt.

You can also find Jodi here, you might want to order her cookbook!


DISCLAIMER: This recipe is credited to Jodi Ambrose (and her mom, of course!). The photo is credited to Gourmet Kosher Cooking due to Jodi’s camera not working. Rants From My Crazy Kitchen makes no claim to the photo. 

Easy Strawberry Honey Spinach Smoothie/Recipes For Back to School

This shop has been compensated by Collective Bias and it’s advertiser, Price Chopper. All opinions are mine alone.

My 5 year old daughter started Kindergarten today! Many other kids are going back to school this week, and everything is hectic. She has been getting lunch at preschool for the past two years, but now I’m faced with school lunches five days a week. This is a problem since I have the world’s pickiest eater! I feel like I’ve said that before…because I have. Luck for me Price Chopper Supermarkets , just a few blocks from me, has everything I need for my picky eater and quick and easy recipes. So, I headed out for everything I needed for lunch and snacks for the first week of school.


Full disclosure, I shop at Price Chopper more than anywhere else, and find good savings on their Facebook page. I’m also an Advantage Card member, which gets me savings not only in store but on gas. Everybody needs to save money, especially me!

I started thinking about what my daughter would actually eat for lunch. Although she is extremely picky, she does like avocado,  cheese, yogurt, and even spinach! So I decided a turkey sandwich made with Hillshire Farm Naturals Slow Roasted Turkey, Colby jack cheese (it’s mild and colorful so kids like it!), and avocado on whole wheat bread, along with an easy smoothie made with flavored Yoplait yogurt and spinach would be great.



I knew she would like the sandwich. I tried convincing her to let me put tomato on it, but she wouldn’t have it. I should also mention that she doesn’t like anything on sandwiches, no mayo, mustard, anything. Of course every kid is different, that’s why I’m not including a “recipe” for the sandwich, just add whatever your kid will eat.




I wasn’t so sure about the smoothie. She does like all of the ingredients, but I didn’t know how she would feel about them blended together. She drank some, said she doesn’t like it, drank some more without me asking her to, said she doesn’t like it again, but kept drinking it. She even took it over her grandmothers to finish! So, I guess she liked it, and was just complaining because she can.


Strawberry Honey Spinach Smoothie


See, here’s proof!



Thanks to #CollectiveBias for the opportunity to try new recipes with my daughter. With #PriceChopperB2S I’m sure I’ll find many more great recipes to try. From August 17 to September 20, 2014 you can submit a “Back to School” photo on the Price Chopper Facebook page and then you can vote on your favorite from September 21 to September 27. The top 5 AND 5 random winners will each receive an IPad Mini!  You can also find Price Chopper on Twitter, Instagram, YouTube, and on their Back to School Pinterest page.

This smoothie is light green, so it’s not scary for kids. If you have fresh strawberries on hand, pop them in for more pink! For more green (my daughter’s favorite color), simply add about a cup more spinach.


Strawberry Honey Spinach Smoothie Ingredients


Easy Strawberry Honey Spinach Smoothie/Recipes For Back to School
Simple smoothie made with flavored yogurt and spinach, great for kids lunches!
Recipe type: Beverage
  • 3 cups washed and dried baby spinach
  • 1- 5.3 ounce container strawberry Yoplait Greek 100 Calories Yogurt
  • 1- 5.3 ounce Yoplait Honey 2% Milkfat Yogurt
  • 1 cup milk
  • 1 cup ice
  1. Add both yogurts, milk and ice to a blender. Add a large handful of spinach and blend slightly to reduce spinach. Add remaining spinach and blend until smooth. Serve cold.



Spicy Shrimp and Bacon Casserole

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Oh my gosh! #BaconMonth is almost over, my daughter starts Kindergarten in two days, and summer is pretty much over! How did that happen? If you’ve been as busy as I have and missed hearing about Bacon Month hosted by Julie from White Lights on Wednesday, 1. That’s a tragedy. 2. You still have time to enter this weeks giveaway, BUT it ends tomorrow night, August 24th, at midnight, so hurry! Details on the giveaway below!

So, I love seafood, I clearly love bacon, and I love spicy foods, so I thought that this spicy shrimp casserole loaded with bacon would be perfect for Bacon Month. Shrimp baked in a creamy sauce of jalapenos and red chilies, topped with bacon and panko breadcrumbs, what could be better!


Spicy Shrimp and Bacon Casserole


Great as an entree for a special occasion, this dish would also make a wonderful first course. My husband hasn’t tried it yet, but I’m sure he’s going to love it. I can see making this for his birthday, or maybe I’ll make him make it for me for my birthday next year.

Giveaway details: This week you can enter to win a copy of the cookbook Seduced By Bacon. Open to US and Canadian residents.  Canadian residents will receive an egiftcard in the amount of the book’s price.  Winners will be announced within 48 hours, and will have 48 hours to claim prize, must be 18+, and entries will be verifies (no “giveaway accounts”).

a Rafflecopter giveaway


Spicy Shrimp and Bacon Casserole
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Baked shrimp and bacon casserole in a creamy jalapeno and red chilies sauce. Makes a great special occasion entree or divide into small ramekins for a fabulous starter course!
Recipe type: Entree
Serves: 4 as an entree
  • 1 pound large (16-20 count) raw shrimp, peeled, deveined, and tails removed
  • 10 slices hardwood smoked bacon
  • 1½ cups light cream
  • 1 cup panko breadcrumbs
  • ½ lobster juice ( or clam juice)
  • 4 tablespoons butter, melted
  • 1 tablespoon finely chopped jalapeno, seeded
  • 1 teaspoon finely chopped red chilies, seeds removed after chopping (if you want it spicy, remove before chopping for less heat!)
  • salt and pepper for seasoning breadcrumbs
  1. Preheat oven to 350 degrees F. Cook bacon until crisp, drain and coarsely crumble.
  2. Lightly grease a 1½ quart casserole dish with butter. Stir together panko breadcrumbs, butter, and salt and pepper to taste. Spoon half the breadcrumb mixture into the bottom of the casserole dish in a thin layer, place the shrimp on top, followed by the crumbled bacon. Stir together the light cream, lobster or clam juice, and diced jalapenos and chilies, pour over the shrimp/bacon mixture. Top with remaining breadcrumbs. Bake in the preheated oven for 35 minutes, or until bubbly and lightly browned.
Inspired by Pig: King of the Southern Table and found on Project Foodie

Check out all the other great recipes made this week!