$5 Dollar Dinner: Holiday Entertaining Guide $0.99
by Briana Carter on November 15, 2011
One of my good friends from when I first started blogging, Erin Chase, $5 Dinner Mom, has a new eBook, Holiday Entertaining Guide, which includes 30 simple recipes, from side dish to main dish, dessert to appetizer, that will not disappoint your guests. And, that won’t drain your budget either.
Also included:
- FREE Holiday Planners – Also included in my Holiday Entertaining Guide, printable planners that you can use for planning your menu, grocery list, oven schedule, to-do list, table décor and setup and more.
- FREE Holiday Treats – Get 10 recipes for holiday treats that are perfect for cookie exchanges or gifting to your favorite foodie. From Peppermint Brownies to Nutmeg Snickerdoodles…you’ll be glad to have these recipes come time for your holiday baking.
Special Offer
Use the Coupon Code: GOBBLE and get your Holiday Entertaining Guide, free printable holiday planners and free 10 Holiday Treats for just $0.99.
$5 Dollar Dinner: Holiday Entertaining Guide $0.99
by Briana Carter on November 8, 2011
One of my good friends from when I first started blogging, Erin Chase, $5 Dinner Mom, has a new eBook, Holiday Entertaining Guide, which includes 30 simple recipes, from side dish to main dish, dessert to appetizer, that will not disappoint your guests. And, that won’t drain your budget either.
Also included:
- FREE Holiday Planners – Also included in my Holiday Entertaining Guide, printable planners that you can use for planning your menu, grocery list, oven schedule, to-do list, table décor and setup and more.
- FREE Holiday Treats – Get 10 recipes for holiday treats that are perfect for cookie exchanges or gifting to your favorite foodie. From Peppermint Brownies to Nutmeg Snickerdoodles…you’ll be glad to have these recipes come time for your holiday baking.
Special Offer
Use the Coupon Code: GRATITUDE and get your Holiday Entertaining Guide, free printable holiday planners and free 10 Holiday Treats for just $0.99.
$5 Dollar Dinner: Holiday Entertaining Guide $1.99
by Briana Carter on November 3, 2011
One of my good friends from when I first started blogging, Erin Chase, $5 Dinner Mom, has a new eBook, Holiday Entertaining Guide, which includes 30 simple recipes, from side dish to main dish, dessert to appetizer, that will not disappoint your guests. And, that won’t drain your budget either.
Also included:
- FREE Holiday Planners – Also included in my Holiday Entertaining Guide, printable planners that you can use for planning your menu, grocery list, oven schedule, to-do list, table décor and setup and more.
- FREE Holiday Treats – Get 10 recipes for holiday treats that are perfect for cookie exchanges or gifting to your favorite foodie. From Peppermint Brownies to Nutmeg Snickerdoodles…you’ll be glad to have these recipes come time for your holiday baking.
50% off – Special Offer
Use the Coupon Code: THANKS and get your Holiday Entertaining Guide, free printable holiday planners and free 10 Holiday Treats for just $1.99.
Homemade Salted Caramel Mocha Latte Recipe
by Briana Carter on October 15, 2011
Um, yeah, that looks delicious, right? You can see how to make this homemade creation for a fraction of the price you will find at popular coffee shops over at Mom Advice. She rocks and I can imagine she had a great time taste testing the Homemade Salted Caramel Mocha Latte.
If you are in the mood for an inexpensive Iced Coffee recipe, check out Savings Lifestyle for way to make it at home!
Roasted Red Pepper & Basil Pesto w/Mushrooms & Penne Pasta
by Briana Carter on October 3, 2011
This is one of the recipes I posted on my weekly Pinterest Meal Planning Board. It is based on this recipe I found on Annie’s Eats. For some reason, I thought making your own pesto would be a daunting task. I was pleasantly surprised to find out how easy it was!
Roasted Red Pepper & Basil Pesto w/Mushrooms & Penne Pasta
- 3 cloves garlic
- 3 oz pine nuts
- 1/3 cup Grated Romano or Fresh Grated Parmesan (Again, love the Ninja Chopper!)
- 1 cup Roasted Red Peppers (I used jarred as this is what we had in our fridge)
- 1 cup Fresh Basil Leaves
- 1/3 cup Extra Virgin Olive Oil
- Mushrooms
- Heavy Whipping Cream to taste
- Pasta of your choice (I used penne)
Chop the pine nuts and garlic in a food processor or your Ninja Chopper until finely chopped. Add parmesan, red pepper, basil, salt & pepper (to taste). Pulse until these items are well combined. Add olive oil.
Your pesto will look yummy like this…
Cook sliced mushrooms in a pan with a little olive oil.
Cook your pasta per the directions.
Add the pesto and mushrooms to the pasta in a sauce pan. Add heavy whipping cream as you desire. I used around 1/4 – 1/3 of a cup. Heat until warm. Serve with freshly grated Parmesan or Romano cheese.
Post Dinner Analysis
This one was great! However, my husband and I both agreed it could be spiced up a bit as it was a little bland. It was still good but we think some red pepper flakes or cayenne pepper would help spice it up for us.
Bonus: My youngest daughter who claims she hates vegetables enjoyed this one. She was a little skeptical because of the mushrooms so I told her I would make sure her plates didn’t have any mushrooms in it. She said it was yummy. Little did she know she was eating red roasted peppers!
Freezer Friendly
Freeze mixture without the pasta. Unfreeze and add pasta to the mixture.
Meat it Up
Add chicken.
Meatless Mondays is a weekly feature which will showcase some of my hits and probably misses with living a meatless life. Many of you know I stopped eating meat about a year ago for personal reasons. While, I haven’t had any desire to go back to eating meat, it has been a struggle to find healthy foods to eat.
Everywhere you go, meat is the main dish. Since I was new to this lifestyle, it led me to eating unhealthy options. I’m on a path now to cook healthier options at home without meat. While going meatless is a personal choice for me, you can still save money by having one meatless meal a week.
Will you join me on this journey by preparing one meatless dish every week?
If you have any questions about the vegetarian lifestyle, you can read more about it at GoVeg.com.
Rosemary Garlic Red Potatoes
by Briana Carter on September 26, 2011
I have a new favorite toy – my Pampered Chef Veggie Wedger. It is so easy to use and gives perfect uniform to your wedges. Did I mention super simple? It was wonderful to have for this Rosemary Garlic Red Potatoes recipe.
By cutting these into wedges instead of leaving them as is, I reduced the cooking time and they were easier to eat. Let’s get started on this quick and easy recipe that packs a tasty punch.
Rosemary Garlic Red Potatoes
Ingredients
- 10-15 Red Potatoes
- 1/4 cup Extra Virgin Olive Oil
- 4 cloves crushed garlic
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary
Using the super nifty Pampered Chef Veggie Wedger…posting about because I absolutely LOVE! This is no way sponsored or provided by Pampered Chef, though I’ve done giveaways from them in the past. I just think this is one of the best new products in my kitchen.
Place your potato in the Pampered Chef Veggie Wedger.
Press down and align the wedger blades up with the bottom piece…
You will end up with pieces of potato that look perfectly like this….
Toss the olive oil along with the rosemary and garlic in a large bowl.
Bake at 350 degrees in a shallow roasting pan for around 45 minutes or until tender. You can serve hot or cold. 
Delicious!
Find more meatless meals and dishes with my Meatless Monday series.
On Pinterest? Check out how I’m using Pinterest for Meal Planning.
Recipe inspiration from the Food Network.
Spinach, Mushroom, and Sun Dried Tomato Pasta
by Briana Carter on September 19, 2011
This recipe is so delicious that I had to skip it ahead of a few others in my recipe posting queue! I used this Spinach and Sun Dried Tomato Pasta recipe from All Recipes and added and removed a few things based on what I had in the pantry.
Spinach, Mushroom, and Sun Dried Tomato Pasta
Ingredients
- 1 cup Vegetable Broth
- 20 Sun Dried Tomatoes (I used packed in oil)
- Olive Oil
- Minced Garlic or Clove of Garlic
- Ground Cayenne Red Pepper
- Mushrooms (not pictured above because I decided to add them in the middle of the recipe!)
- Spinach, bunch (or a 3-4 handfuls of baby spinach leaves)
- 1 cup Grated Romano or Fresh Grated Parmesan (Again, love the Ninja Chopper!)
- Pasta of your choice (I used ditalini)
I will apologize in advance for my lack of exact measurements. When I cook, I usually just add things until it looks or tastes right.
If you use Sun Dried Tomatoes packed in oil, you can skip this step. If you use the packaged kind, you will want to boil 1 cup of vegetable broth. Remove from heat. Place your Sun Dried Tomatoes in the broth for around 15 minutes. Then coarsely chop. Reserve the broth to use later in the recipe.
Go ahead and cook your pasta according to the directions. I used Ditalini Pasta as this is what I had on hand. I think that Penne, Angel Hair, or Linguine as well as many others would work well too. I like the Ditalini because it is cute and is a little firm.
With a tablespoon or so of Olive Oil, sautee the mushrooms along with the minced garlic. Add a few teaspoons of Ground Cayenne Pepper to your taste. I kept just kind of pouring it on so mine was quite spicy but not overwhelming.
Add the spinach and cook until wilted. I kept adding spinach as it takes up quite a bit of space until you start cooking it. I felt like 3-4 handfuls of baby spinach was a good amount.
Pour the reserve broth into the pan along with the Sun Dried Tomatoes.
I cooked until most of the liquid was absorbed. (You should see mushrooms in there too! I forgot about the package of mushrooms I needed to use and decided to add it near the end because they needed to be used up and I thought it would add to the recipe, which it did!)
Combine the Spinach Mixture with your cooked pasta. Top with your freshly grated Parmesan or Romano cheese.
Post Dinner Analysis
I loved this one! I am adding this to my rotation. Just the right amount of spice.
Freezer Friendly
Freeze mixture without the pasta. Unfreeze and add pasta to the mixture.
Meat it Up
Add chicken.
Meatless Mondays is a weekly feature which will showcase some of my hits and probably misses with living a meatless life. Many of you know I stopped eating meat about a year ago for personal reasons. While, I haven’t had any desire to go back to eating meat, it has been a struggle to find healthy foods to eat.
Everywhere you go, meat is the main dish. Since I was new to this lifestyle, it led me to eating unhealthy options. I’m on a path now to cook healthier options at home without meat. While going meatless is a personal choice for me, you can still save money by having one meatless meal a week.
Will you join me on this journey by preparing one meatless dish every week?
If you have any questions about the vegetarian lifestyle, you can read more about it at GoVeg.com.
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