Keeping it short and simple this week—I’ve been feeling a bit off the last few days, so I may come back to update this post later.
This week is both eventful and uneventful at the same time. Friday is, of course, Valentine’s Day! Tim also has the day off, which means he’ll be around to help with dinner. I decided on something a little more hands-on: mini meatloaves. It’s a great way for him to learn a basic meatloaf recipe—and let’s be honest, mixing the meat with your hands is half the fun. We’ll see how he does with it. That was always my favorite part as a kid!
I didn’t get around to making the spinach pesto last week, so we’re having it tonight. And since the weather wasn’t great for ribs yesterday, we pushed those to Wednesday when James is home to help. Love when we can shop our pantry before heading to the store!
This week is a big one for the Cason family! Tim’s 9th birthday is on Tuesday, Lexi’s birthday is Wednesday, and we’re wrapping it all up with a family party on Saturday. And of course, Sunday is the Big Game! Not that it matters much since none of our teams made it, but at least there will be good food and commercials.
Tim has decided he wants to make his own birthday dinner—pancakes for everyone. He’s growing up so fast. The only problem? No eggs. This egg shortage is really throwing me off. I just want my fried egg sandwiches back.
For those asking, the recipes for Lazy Chicken Taco Salad and Sushi Bake are coming soon!
This week’s plan for breakfast and lunch is all about keeping things simple:
Breakfast: Yogurt, toast, or oatmeal—quick and easy. Lunch: Leftovers or ham sandwiches—because with everything else going on, I’m not making anything complicated.
Need a shopping list or more meal ideas? Let me know in the comments. I’d love to hear from you!
Nothing beats coming home to a warm, hearty meal on a freezing wintery day. And with the crazy cold temperatures we’ve had lately, this chili would really hit the spot!
We’ve already covered our delicious 3 Bean Chili in an earlier post. No matter how good it is, sometimes you need something simpler. You can skip the bean soaking, onion chopping, and meat slicing with this family friendly recipe. Its also heavily adaptable. You want a little extra spice? Use spicier ingredients! Want deeper flavor, cook it longer.
Do you like topping your chili with cheese, or serving it with corn bread? Let us know in the comments below!
Easy Crockpot Chili
Beans, Comfort, Comfort Foods, Dinner, Meals for a Crowd, Meat, Slow Cooker, Soup, Spicy
Ingredients
2 lbs ground meat of choice
2 cans diced tomatoes
2 cans kidney beans
2 packets of chili seasoning
Instructions
Brown the ground meat until cooked through. Drain grease.
Combine all ingredients in crock pot, being sure to leave liquid with the tomatoes and beans.
Cook on high for 4 hours or low for 6 or more hours. The longer it cooks the deeper the flavors will develop.
Notes
For spicier chili, use diced tomatoes with green chiles or spicy chili seasoning. If you have extra time or ingredients, season meat while browning with chili and cumin.
Lately, we’ve been on a mission to save some money. With three kids and prices skyrocketing, it’s way too easy to spend more than we should on convenience foods. I’m sure a lot of you can relate. I can just picture it now:
It’s Tuesday afternoon. The kids are home from school, already bickering. You’re staring into the fridge, trying to think through the chaos in your mind to figure out what’s for dinner. There’s barely any protein, a few leftovers, and a sad bag of baby carrots. With a dramatic sigh, you throw your hands up in the air and tell everyone to get in the car—it’s time for the drive-thru!
We’ve all been there, right? No plan, a crazy schedule, and the temptation to grab some fast food. Whether you’re heading to an overpriced restaurant or just swinging through a fast-food joint, it’s easy to default to convenience. But let’s be honest—those options aren’t doing your body or your budget any favors. Now, don’t get me wrong, eating out can be great when it’s part of the plan or when you just need a break. But doing it regularly? Not so much.
So, what’s the secret to breaking the cycle? Menu planning! When we first started planning our meals, it felt super intimidating. But over time, we’ve figured out some tips and tricks that have made a world of difference.
If you’ve got any questions or want to share your own tips, drop them in the comments! We’d love to hear from you.
What does your week entail?
Do you have a kiddo with a ballet lesson every Thursday that leaves you scrambling for dinner? Is there a big event coming up and you need to bring a side dish? Maybe you have extra time on Sunday to prep ingredients or pack lunches? Whatever your week has in store, taking a moment to look ahead can help you plan your meals more efficiently.
Keep Breakfast and Lunch simple
Choose two or three things you enjoy for breakfast and lunch, and stock up on those items. Are you a fan of oatmeal? Make sure it’s on your list! You can even buy it in bulk to save a little extra cash. Keeping things simple and having options without overcomplicating it can streamline your day and free up time for what really matters.
Shop the House first
Before making your shopping list, take a quick inventory of your freezer, fridge, and pantry. You’d be surprised at how many ingredients you’ve purchased and forgotten about. A few weeks ago, I planned to make a salad with quinoa, but the day got away from me, and I ended up going with something simpler. This week, I’m going to use that quinoa—and save a few bucks in the process! You can also spot things that are going to go bad soon and use them up before they expire.
Shop Seasonal
We all want to eat more fruits and veggies, right? Not only are they better for us, but they also add a fun variety to the menu. Plus, shopping for what’s in season can save you money while providing higher quality. If you’re craving something that’s out of season, check out the frozen section or canned goods aisle for a more affordable alternative.
Not sure what’s in season? You can find the USDA’s official list here to help you out!
Shop the Sales!
Take advantage of apps and store ads to compare prices across different stores. You can easily see where you can find the best deals, and it might even spark some new recipe ideas! Sure, you may need to make a couple of extra stops, but those savings will make you feel pretty accomplished. Plus, it’s fun to hunt for a good deal!
Need a little more inspiration? We’ll be posting our weekly menu here to give you ideas for your own home soon. Subscribe so you don’t miss out!
So, long time no post. Our previous post was back around when the world got really crazy. Covid time… Unfortunately, time and life really got away from us. But now we’re ready to get back to you with recipes galore!
A little family update! Timmy is 8 now, and we’ve added two more crazies to the brood! Susie is 4, and Theo was born earlier this year! Our hands and home are definitely full, and we couldn’t be happier about it!
On a more serious note, we have faced many challenges the last few years. James’ father passed away December 2022. Roy was a huge influence in James’ love for cooking. He learned everything he knows from his dad, and it has been a huge loss for him. We wanted to share a small tribute to him because without Roy we wouldn’t be here writing to you.
Other challenges we’ve faced are bouts of illness and injury. Between a long time back injury and a car crash, there have been more days of pain for James than not. But after a long time spent working on healing his body (including a back surgery), he is feeling better than he has in a long time. This has lead to an increased interest in old hobbies, including updating our loving blog family!
For now we’re in the planning and preparing stage. We hope to add lots of new content very soon! Including (but not limited to) new recipes, updates on old recipes, new reviews, life stories, and many more! We can’t wait to return to your inbox and your life as a new and improved site you can turn to when you need wholesome recipes you can trust.
I know, you are all probably sick of hearing about it! You can’t look at your phone without seeing updates about the Corona virus.
We just wanted to let you all know we are all thinking of all of you. We hope you and your families are safe and well.
For the time being, due to an excess of stress and a lack of variety in the grocery department, we will not be posting as regularly as we used to. We hope to get back up and on schedule soon!
For now, please keep safe and think of those around you! Be sure to:
Wash your hands regularly!
Cough into your elbow!
Don’t touch your face!
Avoid large gatherings and stay at least 6 feet away from anyone in public
Stay home if you can!
Stay safe, stay healthy, and pray this passes by soon!
Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.
Last week we shared our love for our latest discovery – Soy n’ Sesame Tuna! One way we used it was topping a light pasta dish that is a little more high brow than we usually serve.
This ain’t your mama’s tuna noodle casserole!
It’s easy to toss together, super customizable, and our little four year old loved it! He even dared try the “new olives”, though he didn’t like the capers. I am so proud of him and his adventurous eating habits !
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Light Tuna Pasta
Dinner, Fish, Fish, Italian, Meals for a Crowd, Pasta, Seafood, Splurge
Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.
As you all know, whenever we make it out to Oregon as a family we stock up on fresh seafood! Last time we headed out there we went beyond our usual clams and oysters and snagged some fish filets.
Some that we grabbed were some DELICIOUS albacore white tuna. We both love tuna (especially in sushi) and the price was one we couldn’t resist.
With my wife being pregnant, we’ve heard all about how great fish in small amounts are great for baby and mama. So we decided to try something new and bake up this tuna to put on pasta.
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My wife discovered that its great in tuna salad for a sandwich as well – it gave her sandwich a unique savory flavor she couldn’t get enough of.
Its also super easy! You marinate it for a bit, then bake and that’s it!
If you love this, you should also check out our other seafood recipes! And be on the look out for our pasta recipe using this tuna coming soon!
Soy n' Sesame Tuna
Dinner, Fish, Fish, Meat, Seafood
Ingredients
2 lbs fresh white albacore tuna
1/2 cup soy sauce
2 teaspoons sesame oil
1 teaspoon dried ginger
Instructions
In a small bowl, mix together the soy sauce, sesame oil, and ginger until combined. Seal the tuna and marinade in a container and place in the refrigerator for half an hour.
Remove the tuna from the bag and cut into 2″ chunks. Place back in marinade and put back in the refrigerator for another half an hour.
Preheat oven to 350 degrees Fahrenheit. Prepare a baking sheet by lining it with tinfoil.
Place chunks of tuna onto the baking sheet. Loosely cover the pan with another piece of tinfoil, closing completely. Place in the oven and bake for 10-20 minutes, checking often for desired doneness.*
Remove pan from oven. Allow fish to cool slightly, then flake apart. Use as desired.
Notes
*We had to cook ours through completely because my wife is pregnant. FDA guidelines recommend cooking fish to an internal temperature of 145 degrees Fahrenheit or until the meat is opaque and flakes with a fork.
6.4.2
How are you going to use this tuna? Let us know in the comments!!
Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.
At our house the party never stops, and Monday we shared our recipe for my wife’s Cherry Chocolate cake she picked. Today I’ll be sharing my pick – Blueberry Lemon!
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Lemon and any kind of berry is my favorite flavor combination! Light yet sooooo sweet! This one comes with a tangy glaze that goes over it hot, sinking into the cake and making it extra moist!
Lemon Blueberry Mini Bundt Cakes
Cake, Comfort Foods, Dessert, Fruit, Meals for a Crowd, Party, Uncategorized
Ingredients
For the Cake
8 tablespoons unsalted butter, room temperature
1/4 cup nonfat plain Greek yogurt
1 3/4 cups granulated sugar
3/4 teaspoon kosher salt
6 medium eggs
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup of well shaken low fat buttermilk, room temperature
Zest of 2 lemons
2 cups frozen blueberries, partially thawed
For the glaze
1/2-3/4 cup confectioners sugar
1 tablespoon fresh lemon juice
1/2 tablespoon low fat buttermilk
Instructions
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, use an electric mixer to cream together the butter and Greek yogurt until just smooth, about 20 seconds. Add in the granulated sugar and beat for 1 minute to combine. Scrape down the bowl and then add the salt. Beat until fluffy and lighter in color, about a minute. Add in the eggs one at a time, beating until combined and scraping down the bowl between each egg.
In another bowl, whisk together the flour, baking powder, and baking soda. Add 1/3 of the flour mixture to the egg mixture, beating mixture until the flour just disappears. Add half of the buttermilk, beating on low to incorporate. Add another 1/3 of the flour mixture, beating to combine as before, then add the second half of the buttermilk, mixing on low to incorporate, then the last 1/3 of the flour mixture. Mix until just incorporated and the batter doesn’t have any large lumps.
Zest the lemons over the bowl and mix until the zest is fully incorporated. Gently fold in the blueberries.
Grease 12 mini bundt pans with butter or oil just before filling. Pour batter into pans until just half full and level the pans with a spatula.
Bake for 10-20 minutes or until an inserted toothpick comes out clean. Immediately run a clean butter knife around the edges of the pans to loosen the sides, then place upside down on a cooling rack. If the cake immediately comes out of the pan, remove the pan. If not, remove from pan after cake has been cooling for about 5 minutes. If it still sticks after 5 minutes, cool for a final five minutes, then give the pans a gentle shake to release the cake. Allow to cool completely on the cooling rack.
Once the cakes are almost cooled, prepare the glaze by whisking together 1/2 cup of confectioners sugar, lemon juice, and buttermilk. Add the remaining confectioners sugar in a tablespoon at a time, whisking in between, until it reaches your desired thickness. Drizzle glaze over the cooled cakes.
Notes
This recipe can also be used to make one 12inch bundt cake – baking time will vary.
Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.
Its party time! Our family’s birthdays all fall within a week of each other, so we hold one big combined get together. To keep from having to pick one cake flavor we all like, this year we made a few different mini bundts so everyone could pick what they’d like most.
My wife loves cherries and chocolate, so we went with a classic chocolate cake filled with chocolate chips and sweet fruit. Its very rich, so its best paired with some simple vanilla ice cream.
This cake is easier than it seems to throw together, and everyone will rave thinking that you spend hours on it! If you prefer, you can always put this recipe in a regular sized bundt, though baking times will vary.
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Chocolate Cherry Mini Bundt Cakes
Cake, Chocolate, Comfort Foods, Dessert, Fruit, Party
Ingredients
1 cup salted butter
1/3 cup cocoa powder
1 teaspoon salt
1 cup water
2 cups + 2 tablespoons all-purpose flour, divided
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
3 medium eggs
1/2 cup Greek yogurt
1 teaspoon vanilla extract
2 cups frozen cherries, slightly thawed
1 cup semi sweet chocolate chips
Confectioners sugar for dusting
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Melt butter in a medium saucepan. Add cocoa powder, water, and salt into the saucepan, stirring to combine. Bring to a low simmer, then remove from heat.
In a large bowl, whisk together 2 cups flour, granulated sugar and baking soda until combined. In a separate bowl, beat eggs. Add vanilla and Greek yogurt to the eggs, mixing to combine.
Add the heated cocoa mixture to the flour, stirring well to combine. Stir the egg mixture into the flour mixture until fully incorporated.
In a small bowl, mix together the cherries, chocolate chips, and 2 tablespoons of flour, tossing to coat. Gently fold the cherries and chocolate chips into the cake batter.
Grease mini bundt pans and pour batter in each one, filling them halfway. Place mini bundts in preheated oven and bake from 10-20 minutes or until an inserted toothpick comes out clean.
Immediately take a long butter knife and run between the cake and edges of the pans. Place the pans upside down on a wire rack, allowing to cool for 5 minutes. Remove from pans and then allow to cool completely on the wire rack. Once cooled, dust with confectioners sugar.
Notes
1 batch makes about 12 mini bundt cakes, dependent upon size of pans.
6.4.2
What kind of cake do you like on your birthday? If you want something lighter, you can always check out our Lemon Blueberry Mini Bundt Cake recipe!
