Freezer Cooking Wendy’s Chili and More

IMG_2918 (1)I’m in love with this Wendy’s chili that is freezer friendly and so easy to make on a busy school day. I love how it tastes exactly like Wendy’s with the kidney and pinto beans. I love how I can crock the raw turkey in the soup and break it a part at the end of the day. Have I said how much I love this easy chili?

IMG_2920I also love how easy Asian Honey chicken comes together on a busy night. I usually have frozen brown rice that’s thawing and my Asian chicken in my thawing box. I add a side of steamed broccoli and voila, easy peasy dinner night, especially when my husband stir-fries the chicken for me.

IMG_2927And since I made this copycat Panara broccoli cheese soup in my Cougar Kitchen at school, I thought I might as well duplicate it at home. It’s awesome with Southern cornbread, which is also freezer friendly.

Oh how I can not live without my freezer and make ahead meals. Have you prepared any easy meals lately?


Apple Brownies




Fall is in the air with these apple brownies. We love these tasty morsels for dessert. I caught my husband eating them for breakfast. They are so delicious warmed and served with vanilla ice cream.


You can imagine how quickly two of these disappear in my family of six.

IMG_2933My daughter approves and I know your family will too.

Apple Brownies


  • 1/2 cup butter, softened (1 stick)
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups white whole wheat flour
  • 1 cup apples, peeled and diced


  • 1 Tablespoons white sugar
  • 1 Tablespoons cinnamon
  • walnut pieces, optional


  1. Preheat oven to 350 degrees F.
  2. Spray a 9×13 dish with cooking spray.
  3. In a bowl, cream together butter, brown sugar & 1/2 cup white sugar.
  4. Add eggs, vanilla, cinnamon, salt & baking powder, mix well.
  5. Add flour and mix again. Batter will be thicker than brownies at this stage.
  6. Fold in diced apples. Batter should begin to thin to more brownie like consistency.
  7. Spread mixture evenly into prepared pan.
  8. In a small dish, mix topping. Sprinkle on top of apple mixture. Throw on some walnut pieces if you like!
  9. Bake for 45-50 minutes or until edges are golden brown and toothpick inserted in center comes out clean.
  10.  Cool and cut into brownie squares. A plastic knife or plastic utensil works best for cutting brownies. Store leftovers in the refrigerator.

Be sure to try all of our favorite apple desserts here.

I made two pans and wrapped for lunches. Will you make a double batch for fall lunches?

Blue Apron Saves My Week


Sometimes my school schedule prevents me from grocery shopping for my own family. There, I said it. I shop for three foods classes during the school week and I try to do my family shopping on Fridays. Sometimes, I’m just too tired and don’t make it until Saturday morning which is not my favorite time. If I have weekend plans like this past one, I don’t shop until the following week. It’s a mad cycle of making list after list and shopping after shopping trip.

So, I decided to give Blue Apron a try. Blue Apron is a fresh ingredient and recipe delivery service that helps chefs of all levels cook incredible meals at home. That includes me :) I really needed this service when I didn’t have time to shop last Friday. Instead, I went to watch my daughter cheer and my football students play ball. I killed two birds in one stone.

Saturday morning I drove to SC to visit my parents. My oldest son decided not to adopt our foster dog because he wanted a puppy. Needless to say, we found the most adorable one in Greenville and brought it home on Sunday. I never made it to the grocery store until Tuesday.

I’ve neglected a big freezer cooking day and had very little to eat. That’s when I decided to give Blue Apron a chance. I’ve been pondering this idea since my colleague told me about it.

The idea of supporting local farmers and fresh ingredients delivered on ice intrigued me. I’m not one to pay for convenience, but it sounds so reasonable and looks fresh and delicious.

This Saturday, I’m receiving a box of refrigerated ingredients to make the following three meals. I’m thankful each recipe is under 30 minutes, though I prefer less. Pricing is $9.99 a meal and shipping is always free. I especially like the fact that I can skip any week and cancel any time. There’s also cooking tutorials to go along with each recipe. Now that’s right up my alley for my husband to cook the meal when I’m not at home, LOL.

I did my teacher homework and Blue Apron got better reviews compared to other delivery services here. I think this will be very helpful and delicious on my super busy school weeks. I’m looking forward to giving this a try, knowing I can skip as many weeks as I like, until I’m busy again.

I’m guessing some of you are busy like me and need to skip the grocery store. Blue Apron is my solution for my crazy weeks. As an affiliate, here’s some money back in your purse.

$30 Off Your First Blue Apron Order

I’m getting these three mouth-watering recipes for 29.94 with my applied coupon and you can do the same when you try it for the first time.

There’s a family option to serve four with a higher price point, but I’m starting small to see how we like it. Even if my husband and I use it as a date night, it’s going to be worth it! Here’s what we’re having this weekend!

Fresh Pimento Cheeseburgers
Fresh Pimento Cheeseburgers
with Collard Green & Carrot Slaw
Crispy Chicken Milanese
Crispy Chicken Milanese
with Warm Brussels Sprout & Potato Salad


Seared Cod & Udon Noodles
Seared Cod & Udon Noodles
with Shiitake Broth & Togarashi-Spiced Cucumber













Disclaimer: This post contains affiliate links and all these opinions are my own. I’m one psyched momma ready to skip the grocery store;)

In order for a Blue Apron customer to redeem either offer above, once the landing page has loaded for that specific offer, they only need to click the orange “Redeem Offer” button (in the top dark orange).   However, note, that should a customer not redeem the offer via that button, the promo is still auto-applied during the check out process.

Therefore, NO coupon/promo code is required. Happy skipping the grocery store, friends!


Why my Kids Are MegaFood Kids


I have a difficult time getting my four kiddos to eat their vegetables. In fact, I’ve been doing sneaky freezer cooking for years. I am thrilled to try MegaFood Kids Nutrient Booster Powders.

I’ve been pureeing spinach and carrots and adding them to soups, taco meats, sauces and smoothies for a long time. That’s why it’s awesome to have these concentrated jars of power vegetables ready to add to anything I want. I can’t think of a better way to have them take vitamins. The concentrated powder reminds me of a crushed vitamin pill.

There are three varieties:

  1. Kids Daily Multi (I used this first since my kiddos weren’t sick)
  2. Kids Daily Immune (I’m using this with my little guy and girl.)
  3. Kids Daily B-Central (I’m using this with my teenagers)

I simply started with the basic strawberry banana smoothie we always make, and add the small portion they recommend. I see how this powder could be beneficial for children who have difficulty swallowing. Simply mixed into anything, kids can’t taste it or tell.

smoothie1Whether it’s strawberry banana or banana chocolate peanut butter, this powder makes it so easy to feed my kiddos veggies from the farm.



Sometimes, I’ll add it frozen strawberries and frozen bananas and it has the consistency of a frosty.



You can’t go wrong with a frosty with vitamins and minerals.IMG_1472 I can add it to all our favorite foods, from sauces to soups without the work of cooking and/or pureeing vegetables. This is a brilliant idea!

marinara So far, no complaints from my best taste tester :)


I enjoyed sharing this innovative idea with my high school students on my Couger Kitchen blog since I promote farm to fork cooking.

So I’m curious, would you consider purchasing this MegaFood nutrient powder verses vitamins?

Learn more online. Connect with MegaFood online to see their latest products and get exclusive access to discounts and special offers!




* I received this product for free from Moms Meet, May Media Group LLC, who received it directly from the manufacturer. As a Moms Meet blogger, I agree to use this product and post my honest opinion on my blog. The opinions posted are my own.

Sweet Potato Quiche Crust Doubled {New Recipe}


I am all about using what I have from my produce drawer. On Monday, this sweet potato quiche crust was calling my name. Of course, I had to double the recipe below and make two along with our favorite apple crisp to keep using our $1 organic bags. We are still eating on these and I’m taking them to school for various recipes.

I used a mandoline to slice my potatoes as suggested by Cooking Light. However, I know if you have good knife skills and a sharp chef knife you can easily duplicate the thin slices.

I’ve been eating on this quiche for breakfast and lunch all week. I love the sweetness of the sweet potato and


And you can’t go wrong with any greens you have on hand. The recipe calls for spinach, but I used the last of my kale and collards from my CSA.


I also sauteed some red pepper and onion with it.  I always add a pop of color if I have it. I highly recommend the red pepper, it just gives it a kick and adds to the yummyness. I enjoy feta, but feel free to interchange your cheese with whatever you have on hand. I always tell my students when making quiche or stir-fry, use what you have. Enjoy your weekend and make this quiche if you can.

Adapted from Cooking Light recipe here

 Sweet Potato Quiche Crust


  • 2 medium sweet potatoes
  • 1 teaspoon oil
  • 1 (5-ounce) bag baby spinach (I used kale and collards)
  • 1/2 cup t milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 4-6 large eggs (I used for for a shallow pan, 6 for a deep dish pan)
  • 1.5 ounces feta cheese, crumbled
  • 1/4 cup shredded cheddar, optional


1. Preheat the oven to 350°, then peel and slice sweet potatoes. I sliced mine using a mandoline, but a knife works great as well. The mandoline speeds up the process significantly and gives you even slices. Coat a pie dish with cooking spray, then fill the bottom of the dish with a layer of sweet potato slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up. Once the entire dish is filled, coat one more time with cooking spray. Bake for 20 minutes. Turn heat up to 375°

2. For the filling, heat a nonstick skillet over medium heat. Add spinach; sauté 3 minutes. Remove from heat; cool.

3. Combine milk and next 5 ingredients in a bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta and optional cheese. Bake at 375° for 35 minutes. Let stand 5 minutes; cut into 4 wedges.

Make two if you have the ingredients. It doesn’t take any more time; it only saves you time during a busy week.


My son’s new dog got his first costume. I think he looks like a bobble head ;)


Happy Friday! Happy weekend !


Sweet Sixteen Weekend

sixteenSweet sixteen parties are a lot more difficult than I imagined. Even if you purchase twelve Little Caesars pizzas and do minimal decorating. I decided to tackle the 98 cupcakes on my own. However, my extra muffin pans were misplaced during the accidental remodel. Go figure. So what does this Mom on a Mission do? She listens to her wise 6-year-old and improvises. We use all the silicone cups we have and place the paper liners inside. It magically works and holds the batter like a real muffin pan and the liners keep them disposable.


sixteen398 cup cakes later with 50 teens in the backyard, the party continues on.

sixteen4Lots of fun, festivities and teenage drama.

sixteen2We throw in a little younger sister fun with her friend.

IMG_2874Finally it’s time for hubbie and I to rest using our new throws that I ordered from Sams. I just love them and welcome fall. No freezer cooking this weekend. I put it off until Monday. I have a plan, though.

What kind of cooking, baking or festivities did you do this weekend?