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30% off any order with code NOVSAVINGS + Free S/H on any order with code SHIPMVC + $10 Kohl’s Cash for every $50 you spend. Tons of great deals storewide!
Use my special link to view all clearance items sorted by low price.
I love to cook. Unfortunately, I don’t have a lot of time for it. So, I’m always on the look out for “double duty” meals. Things that I can cook once and serve twice.
The other night, I made Pasta Primavera (basically, spaghetti topped with sauteed veggies). The leftover zucchini, red onion, grape tomatoes, eggplant, and spinach went into omelettesĀ for breakfast the next day and they were yummy!
Getting creative with leftovers makes it feel like you aren’t eating leftovers. The trick is to make the first night’s meal as generic as possible and using the leftovers to accent a totally new meal. If your house is anything like mine, there usually aren’t enough leftovers to serve the same thing again and getting creative is the only option.
Other things I like to make that perform double duty –
What are some of your favorite double duty meals?
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On rainy days, I always get a hankering for a grilled cheese sandwich. When I was a kid, they were made on Wonder Bread with Velveeta cheese. I’m proud to say my preferences have evolved since then. Sometimes I make them with brie and figs or go the comfort food route and add a slice of ham. But one of my favorites by far is the Bleu Cheddar. It’s very simple and the flavors together are amazing.
Ingredients
Sourdough Bread
Bleu Cheese Crumbles
Shredded Cheddar or Mexican Blend Cheese
That’s it! Lightly butter the outsides of the bread and toast it up in a skillet. You will never go back to Kraft Singles again!
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Experts agree that finding time to eat dinner together as a family has a host of benefits that go far beyond nutrition. But who has time to cook a hot meal every night? To say my life is busy would be an understatement. I’m always looking for ways to be more efficient, while still meeting my family’s needs and handling everything else that needs to be done. An hour cooking followed by a half hour cleaning the kitchen every day of the week?! Forget about it!
Meet my friend, the cold pasta salad! It can be made in the morning or the night before. It is a meal in and of itself. Just grab a loaf of french bread to serve on the side and you’re set! The ingredients and pasta shapes can be changed and swapped, so it doesn’t become mundane. Below are the ingredients my family enjoys. Maybe yours will, too!
Cooked and chilled pasta (choose 1)
Rotini
Rigatoni
Farfalle
Penne
Fusilli
Cheese-filled tortellini
Stir-ins (choose 3 or 4)
Diced fresh garlic
Cubed mozzarella
Parmesan cheese
Sun dried tomatoes
Fresh diced tomatoes
Cherry or grape tomatoes
Lightly steamed fresh zucchini
Lightly steamed fresh broccoli
Lightly steamed fresh asparagus
Artichoke hearts
Black olives
Fresh basil
Cooked sausage (I’m partial to Aidells Cajun style)
Dressing (choose 1)
Olive oil (simmer with garlic and shallots)
Italian salad dressing
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So frequently disappointed by store bought salsas, I decided to make my own. This recipe is inspired by the salsa served at my favorite mexican restaurant, El Gordito in Murrieta, CA. I’m in no way claiming this is a copycat recipe. I’m not that good! If you live in the area, head over there and try it out for yourself. You’ll be glad you did! If you try my salsa, let me know what you think! I’d also love to hear about any alterations you would make.
Ingredients
15 oz. can of Hunt’s tomato sauce
1/2 of a jalapeno, chopped (more or less depending on how hot you like it)
1/8 tsp fresh chopped garlic
dash of black pepper
dash of sea salt
3 green onions, washed, roots trimmed off and roughly chopped
1/8 cup fresh cilantro leaves
Directions
Add tomato sauce to blender. Gradually add jalapeno and puree in 1 minute increments, taste testing the spiciness using a chip. When desired heat level is reached, add garlic, pepper, sea salt, and puree for 1 minute. Last, add green onion and cilantro. Pulse until blended, leaving green onions and cilantro a bit chunky. Refrigerate for 15-30 minutes or more to allow flavors to blend.
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I recently had the best quesadilla ever at the Terrace Pointe Cafe inside the Wynn in Las Vegas. The crunchy burnt cheese around the edges of the tortilla were to die for!
Whenever I find something I like at a restaurant, I try recreating it at home. For this crunchy edged quesadilla, all you need to do is spray a bit of cooking spray in the pan and let the cheese spill over the edges of the tortilla. When it starts to brown, fold it in half and press the cheesy edges with a spatula to get them crunchy, rotating the pan to concentrate the heat where you need it. I don’t think I will be making a “normal” quesadilla ever again.
Optional add-ins: grilled chicken, black beans, seasoned ground beef, shredded beef, black bean salsa, or even tuna! Pair with my Speedy Homemade Salsa.
For additional tips, view my more recent blog post, The Halo Quesadilla, Revisited.
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I LOVE cinnamon rolls! And no one does them better than Cinnabon. However, I’m cheap! I don’t want to spend $4 on one roll. Plus, there never seems to be a location near me.
This post contains affiliate links. See my disclosure policy for more details.
The recipe below is loosely based on Todd Wilbur’s copycat recipe from his cookbook, “More Top Secret Recipes”.
I make the dough using a bread maker, which makes the process so much easier!
Roll Ingredients
1 (1/4 ounce) package dry yeast
1 cup room temperature milk (too hot or too cold will result in rolls not rising)
1/2 cup granulated sugar
1/3 cup unsalted butter
1 teaspoon salt
2 eggs (room temperature – put them in a cup of hot tap water for a couple minuted before you crack the shells)
4 cups all-purpose flour
Filling Ingredients
1 cup packed light brown sugar
3 tablespoons cinnamon
1/3 cup unsalted butter, softened
1 tablespoon of flour
Icing Ingredients
6 tablespoons unsalted butter, softened
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt
Directions
Step 1: For the rolls, dissolve the yeast in the warm milk in a large bowl. Add sugar, margarine salt, eggs, and flour, mix well.
Step 2: Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
If using a bread maker, steps 1 and 2 can happen in the bread maker! Just follow your bread maker’s instructions for the order ingredients should be added and select the dough cycle.
Step 3: After the dough has been given time to rise, roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick.
Step 4: To make filling, combine brown sugar, tablespoon of flour, and 3 TBS of cinnamon in a bowl. Spread the softened butter all over the rolled out dough, then sprinkle the brown sugar, flour, and cinnamon mixture over the top, stopping about 1/8 of an inch from the edges.
Step 5: Starting on long edge closest to you, roll the dough down to opposite edge, tucking and tugging lightly as you roll.
Step 6: Cut the dough into 1 3/4 inch slices using a serrated knife. Place the individual rolls in a lightly greased 13″ x 9″ x 2″ baking pan. Let the rolls rise again in a warm place for 30-60 minutes until they have about doubled in size.
Step 7: Preheat oven to 350 degrees. Bake for 12-15 minutes or until light golden brown. Cooking time can vary greatly! It depends on how big your rolls are and if they are touching each other. Keep an eye on them.
Step 8: While the rolls are baking combine the icing ingredients. Beat well with an electric mixer until fluffy.
Step 9: When the rolls are done, spread generously with icing. Eat them warm!
Yield: About 16 Cinnamon Rolls
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Many years ago, my grandmother gave me canister of gooey batter along with a recipe on how to make bread with it. The idea of something fermenting on my counter top didn’t sound very appealing, but luckily, she also gave me a loaf of bread she had made herself using the starter. It was delicious! I was sold.
If you like to give homemade goodies for the holidays, consider this tasty creation. It truly is a gift that keeps on giving! If you don’t have a glass jar with a lid on hand, this Anchor Hocking Jar would work perfectly!
This post contains affiliate links. See my disclosure policy for more details.
If you’re going to give starter as a gift, tie a pretty bow around the jar, attach a bread recipe along with instructions on how to keep the starter going, whip up a loaf of bread, and you’re set! Without tasting a finished product, most people might be a little put off my receiving a jar of goopy dough.
Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk
Directions
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.
Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).
Once your starter is ready for baking (on day 10), try out one of these recipes. This one most resembles the recipe my grandmother gave me.
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Because there’s really only so much Turkey Soup one can consume… This dish is so good, I buy a turkey breast every couple months just to make it. It’s super kid-friendly, if you omit the olives. And it’s also great with chicken instead of turkey!
Ingredients
7 oz of Fettuccini or Linguini, cooked according to package instructions
2 cups of low-sodium or no-sodium chicken broth
2 cups of milk
1/4 cup unsalted butter
1/2 tsp salt
1/4 tsp black pepper
1 can of medium black pitted olives
2 cups of cooked, chopped turkey
1 cup sharp cheddar cheese, shredded
Directions
Preheat oven to 350°.
To make the sauce, melt butter in large saucepan over medium heat, whisk in flour and cook for about a minute. Whisk in chicken broth, milk, salt, and pepper. Heat to boiling, over medium heat, stirring constantly for a few minutes. Add the cooked pasta, turkey, and black olives. Spread the mixture into a lightly greased casserole dish. Sprinkle shredded cheddar cheese on top. Bake uncovered for 25-30 minutes or until hot and bubbly.
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This is my kids’ favorite pasta! My oldest daughter doesn’t eat meat, so I add the ham as the last step and set a meatless bowl aside for her. If you’d like to get fancy, substitute prosciutto for the ham.
Ingredients
1 package (16 ounces) bow tie pasta
1 cup low sodium chicken broth
1 cup heavy whipping cream (or go lighter and use half and half or milk)
2 tbs unsalted butter
2 tbs all-purpose flour
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup shredded Parmesan cheese
2 cups of diced, cooked ham
dash of pepper
Directions
Cook pasta according to package directions. Drain, rinse, and set aside.
Melt butter in a medium to large stockpot. Whisk in flour and cook until lightly browned. Whisk in cream, broth, and pepper. Bring to a boil then reduce heat and simmer, uncovered, for 6-7 minutes or until slightly thickened.
Place asparagus in about 2 tbs of water in a microwave-safe dish. Cover; microwave on high for 3 minutes or until crisp-tender. Drain.
Add pasta, 1/4 cup of the Parmesan cheese, ham, and asparagus to the stockpot and stir to coat with sauce.
Pour mixture into a lightly greased casserole dish. Top with remaining 1/4 cup of Parmesan cheese and bake uncovered in pre-heated 350° oven for 30 minutes, or until the top is golden brown.
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