​I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.

To be honest, I don't normally use much hand sanitizer.  I find it dries my skin and I think I should build up my immune system.  However, there are times when I do reach for hand sanitizer like when I am changing a diaper in the car and don't have access to soap and running water. 

After trying Desert Essence Probiotic Hand Sanitizers, I have to admit, they don't dry my skin and they smell amazing!  Next time I need hand sanitizer, this is the one I want.  

Plus, they are made with Tea Tree Oil, Thyme, Elderberry and Echinacea naturally reducing bacteria. And these hand sanitizers deliver good bacteria courtesy of probiotic-packed Kefir, which nourishes and conditions the skin.  

Desert Essence Probiotic Hand Sanitizers Use a patented technology to create a “membrane” around the probiotic to protect it from the antibacterial formula.  Probiotic benefits will be delivered after the sanitizer activity completes. This means the sanitizer doesn’t kill the probiotic, and the probiotic doesn’t neutralize the sanitizer.  The bad bacteria is eliminated, and the probiotic thrives.

Try it for yourself and save!  
Use promo code DEprobioticpower to get 30% off Desert Essence Probiotic Hand Sanitizers at  desertessence.com.

French onion soup is one of my favorite soups of all time with its brothy goodness, caramelized onions, and cheesy crusty bread.  I know it's a little early in the season for soups, but we enjoy soup anytime of year and it is officially fall after all.  If there is any chance of rain or the weather cools down a few degrees it puts me in the mood for a good bowl of soup.  

It takes a little while to caramelize the onions and then to simmer the soup, but it is so worth the wait and your kitchen will smell amazing.

This recipe makes a big pot of soup since we have four hungry boys, but you could halve it for 3-4 people.  

Swiss or Gruyère are commonly used to top French onion soup, but Monterey jack is a kid friendly choice too.  

French Onion Soup
Ingredients:
3 lbs. onions, sliced (about 6)
Olive oil
4 T. butter
2 cloves, garlic minced
Fresh ground salt and pepper
¼ tsp. ground thyme
3 T. flour
1 C. red wine
2 (32 oz.) cartons beef broth
1 baguette
Shredded Swiss, Gruyère, or Monterey jack (kid friendly) cheese

1.  Heat stock pot or Dutch oven to medium heat.  Drizzle a large swirl of olive oil in pot.  Add butter.  Let warm then add sliced onions, minced garlic, thyme, salt and pepper.

2.  Cover and cook the onions until nice and caramelized, stirring occasionally for about 30 minutes or so.

3.  Add flour and toss to coat.

4.  Add wine, stirring to deglaze pot and cook for about 5 minutes to reduce wine.

5.  Add beef broth and continue to simmer covered for 25-30 minutes.

6.  Slice baguette.  Butter slices on one side and bake at 375 degrees F for 6-8 minutes to lightly toast.

7.  Ladle soup into oven safe bowls, top with bread, shredded cheese and broil until golden brown and cheese is melted.

Serves 6-8.  You can easily halve this recipe to serve 3-4.  

Disclosure:  This post is sponsored, but all opinions are honest and are my own.  #dinnereggs

Roasted brussels sprouts are one of our favorite things to eat.  Add eggs and you have a complete meal in one pan.  Simple and incredibly delicious!  

Our boys love brussels sprouts and eggs so this one pan balsamic roasted brussels sprouts with eggs is a hit in our house.  

Tender, caramelized, bacony, balsamic brussels sprouts that almost melt in your mouth with perfectly baked eggs nestled among them.  Dinner doesn't get much better than this.  

Balsamic Roasted Brussels Sprouts with Eggs
Serves: 6
Prep Time: 15-20 minutes
Cooking Time: 25-35 minutes

Ingredients:
2 lbs. brussels sprouts, trimmed and halved
1 small sweet onion, diced
6 slices bacon, chopped
Olive oil
Balsamic vinegar
Fresh ground salt and pepper
Wedge parmesan cheese
6 eggs

1.  Preheat oven to 400 degrees F. 
2.  Spray or brush a large sided baking pan with olive oil.
3.  In a large bowl, combine the brussels sprouts, onion, and bacon.  Drizzle with olive oil and balsamic vinegar.  Salt and pepper.  Stir to combine.  
4.  Bake for 20 to 30 minutes until brussels sprouts are fork tender and caramelized.
5.  Then remove from the oven and make wells to nestle the eggs in.  Gently place eggs into each well.  
6.  Shred some fresh parmesan over the dish and salt and pepper again to taste.  
7.  Bake another 5-7 minutes to cook eggs to desired doneness.  


Note:  I cook the rest of the bacon separately as a side since I have a house full of boys with bottomless stomachs and because who doesn't love extra bacon?

I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.

These aren't your everyday run of the mill cheese puffs.  Fit Crunch puffs are packed with protein plus they don't have gluten, GMOs, soy, sugar alcohols, trans fats, artificial flavors, colors, and sweeteners. Providing a guilt free option when you want a savory, crunchy snack.  

They are also irresistible to little ones when you are trying to photograph them.  It's a wonder this doesn't happen more often since I am always photographing food around the kids.  LOL.  They are deliciously cheesy and yes you will need wet wipes handy.  They even sent a package of wet wipes with these Fit Crunch High Protein Puffs.  Always good to be prepared around cheesy hands!  

Reader deal!
Save $5 when you purchase FITCRUNCH Cheddar Cheese High Protein Puffs on Amazon with the promo code 5OFF4FITMOM. Offer ends November 14, 2019.

Disclosure:  This post is sponsored, but all opinions are honest and are my own.  #dinnereggs

If you haven't had migas yet, it's a Tex-Mex version of eggs with fried tortilla strips.  The word migas means crumbs.  The Spanish version uses bread crumbs and the Tex-Mex version uses tortilla strips.  

Migas are a fun way to spice up your dinner routine.  Your base is tortilla strips and eggs.  Then you can add vegetables, cheeses, and even a little crumbled pancetta, bacon, or leftover meat to make them to your liking.  So quick and easy...no dinner plans, no problem.  Nothing to thaw, you can whip these up in no time.  

First, I cut some short tortilla strips and pan fry in a little peanut oil.  You can use your favorite frying oil.  They don't take very long, just until crisped.  I then lift them out of the pan and set them aside. Sprinkle with a little salt and they are ready for migas.  I like to use the oil to fry more tortillas to serve with this Tex-Mex dinner.  I cut additional tortillas into triangles and make chips.  You can carefully pour the oil off into another dish and wipe out this pan with a paper towel to make migas or use another skillet for the migas.  

Migas
Serves: 6-8
Prep Time: 15-20 minutes
Cooking Time: 10-15 minutes (frying tortillas and then cooking eggs)

Ingredients:
6 yellow corn tortillas, plus extra if making homemade chips
Small amount of peanut or other frying oil
Small amount of butter and olive oil
1 sweet onion, diced
1 red bell pepper, diced
1 jalapeno pepper, seeds removed and diced (you can use less for kids, but it does add so much good flavor)
​2 roma tomatoes, diced
1 clove garlic, minced
1 dozen eggs 
1/4 cup half & half
Fresh ground salt and pepper 

Serve with:
Salsa
Sliced Avocado
Guacamole
Refried beans
Homemade tortilla chips
Cilantro
Rice
Shredded monterey jack, mexican blend, or cotija cheese

1.  Cut tortillas with kitchen shears and fry in a small amount of oil.  Set tortilla strips aside and lightly salt.  You can then make tortilla chips with extra oil and corn tortillas or move on to the migas.  
2.  If using the same skillet, drain off oil and wipe out skillet.  Then add a pat of butter and a small drizzle of olive oil to the skillet.  
3.  Over medium heat, saute onion, peppers, tomatoes, and garlic until softened.  
4.  Meanwhile, whisk eggs in a large mixing bowl with 1/4 C. half and half.  
5.  Once the vegetables have softened, add tortilla strips to the skillet.  
6.  Then add the egg mixture, stirring gently, almost folding.  Salt and pepper.  Cook until almost done, creamy and soft.  It will continue to cook in the pan after you remove it from the heat.  

Serve with cilantro, cheese, and your favorite Tex-Mex dinner sides.  

I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.

I love chocolate, especially warm chocolate sandwiches that are incredibly easy to make in just a few minutes.  

Crispy buttery sourdough bread with the most delicious, creamy chocolate almond spread...all I can say is Yum!  ​

Now, about the chocolate spread.  I am using Once Again Organic Amore Almond Spread with Milk Chocolate.  It is so good, the perfect blend of chocolate and almond butter.  To be honest, I could just eat it with a spoon.  Confession, I did eat spoonfuls of this delicious dessert butter.  

​Once Again Organic Amore Almond Spread with Milk Chocolate is Certified Gluten-Free, Non-GMO Verified, Certified Organic, and part of the brand’s Honest In Trade program.

Ingredients:

Butter
Sourdough or your favorite bread
​​Once Again Organic Amore Almond Spread with Milk Chocolate

To make these incredibly easy and delicious grilled chocolate almond sandwiches, 

1.  Heat a skillet to medium heat.
2.  Spread ​Once Again Organic Amore Almond Spread with Milk Chocolate on bread and put slices together to form a sandwich.  
3.  Place a pat of butter in the skillet and let it melt.  
4.  Set the sandwich on the melted butter in the skillet.  Put another pat of butter on top of the sandwich.  
5.  Cook until golden brown, then flip over to brown the other side.  Remove from skillet, slice and enjoy.  

When I taught school, I packed my lunch everyday and I would have loved these easy to pack, Lindsay Snack and Go olives.  Healthy, delicious and so easy!  They don't even have liquid in them so no mess.  

These convenient little olive snacks are great for the busy mom on the go too.  With four boys with bottomless stomachs, I need healthy, easy snacks I can quickly throw in my bag.  

Lindsay Snack and Go! Olives are an easy way to add more fruit to any lunch box.  They are also keto, Whole30, paleo, vegan, and gluten free friendly.  In addition, they are non-GMO with BPA-free lining in their packaging.  Next time you are shopping for easy, on-the-go snacks, check out Lindsay Snack and Go! Olives.  
​
Use the promo code LINDSAYVIP19 to receive 20% off your order of Lindsay Snack and Go! Olives on ilovelindsay.com/snackandgokids.  They are also available in many local grocers.  

Disclosure:  This post is sponsored, but all opinions are honest and are my own.  #dinnereggs

If you need to get out of the "same old thing for dinner rut", this savory Dutch baby is for you.  It is easy to prepare, but tastes like you spent all day in the kitchen.  It's perfect for a quick weeknight meal and you can change it up by varying your toppings.  

A dutch baby is kind of like a cross between an omelette and a giant popover.  It is truly delicious and this savory version is even better with herbs, parmesan cheese, basil pesto, and fresh ingredients including eggs, baby bella mushrooms, asparagus, tomatoes, and pancetta.  

This meal works well for families because everyone can choose their favorite slice.  I have one child who would eat fried eggs for every meal if he could.  Another who eats asparagus like french fries.  And another who loves sauteed mushrooms and pancetta.  You can vary the toppings to your families' preferences with different meats, vegetables, and cheeses, but I have to admit, this combination is completely delectable.  

Savory Dutch Baby
Serves: 6-8
Prep Time: 20-25 minutes
Baking Time: 20-25 minutes

Ingredients: 
​4 T. butter, separated
6 eggs at room temperature 
1 C. whole milk at room temperature
1 C. flour
Fresh ground salt and pepper (2-3 good grinds)
1/2 C. shredded parmesan cheese
1/2 tsp. ground thyme
1/2 tsp. dried basil
1/4 tsp. dried dill

Toppings:
Basil pesto (store bought is delicious and saves time)
1 fresh tomato, diced (I used orange tomatoes from the garden)
2 oz pancetta, diced
2-3 baby bella mushrooms, sliced
A few asparagus spears, ends trimmed
1-2 eggs, fried 
1/2 lemon for fresh squeezed lemon juice
Extra shredded parmesan cheese
​
1.  Preheat oven with large 12" iron skillet in center of oven to 425 degrees F. 
2.  Melt 2 T. butter and combine with rest of the batter ingredients in an emersion blender or blender.
3.  Add 2 T. butter to the hot skillet in the oven and using oven mitts tilt or rotate skillet to coat the pan with butter.  
4.  Pour the batter into the hot pan and bake for 20-25 minutes until puffed and golden brown.  Resist the urge to open the oven until it has baked for 15-20 minutes so it doesn't fall.  
5.  While the Dutch baby is baking, prepare toppings.  Saute pancetta and mushrooms.  In the same pan you can saute a few asparagus spears in a little butter while cooking the pancetta and mushrooms. Salt and pepper toppings to taste as you prepare them.
6.  When the dutch baby is done, let it cool slightly and settle for a couple of minutes.
7.  Spread basil pesto on the Dutch baby.  Top with asparagus, mushrooms and pancetta, and diced tomatoes or your favorite toppings.  
8.  Finish with fresh lemon juice and extra parmesan.  To easily serve, cut into slices with kitchen shears.  

Note: This is a large recipe which serves 6-8.  You can cut the recipe size down and use a smaller pan if needed.  

Have you tried CBD yet?  I have taken it before and when offered this review decided that yes it would be nice to try this formula too.  This was my first time trying the CBD Tincture formula.  It is easy to take.  I just put a dropper of the liquid under my tongue once a day in the morning or evening.  It has a slightly minty taste and is very mild.  You can also put it in food or a beverage.  

Our lives have been so busy and kind of stressful lately with our upcoming move and I feel like taking this CBD has helped me stay calm in the chaos.  In fact I had been having trouble sleeping and took a Medterra CBD + melatonin sleep tablet one night and I had the most restful night of sleep I had experienced in a long time.  

Medterra CBD Oil Tincture is made with Medterra’s 99%+ CBD and MCT oil in strengths of 500 mg, 1000 mg, and 3000 mg.  Grown and extracted in the United States, their CBD is fully compliant under the Kentucky Department of Agricultural Industrial Hemp Pilot Program.  We live in a small college town in KY (my husband teaches in the college of Ag), and the hemp industry is really growing.  There is a lot of promise for hemp in the field of agriculture here in KY.  Supporting the hemp industry supports Kentucky farmers.  

​Use promo code MomsMeet to save 15% off your first Medterra order by visiting momsmeet.link/medterra or clicking here.

Now that my summer class is over, I'm playing catch-up on the blog.  It will still be a busy month with packing up the house for our upcoming move and some traveling, but I am hoping to get a little work done here too.  This is a very old post, but one of our favorites.  I took new photos a few months ago and am finally getting this updated.  

Our garden is pretty sparse this year.  We have tomatoes, onions, and sweet potatoes.  We didn't plant much since we will be moving in a month, but did put a few things in the community garden since my husband runs it.  I love recipes that use fresh summer vegetables this time of year so if you planted eggplant, keep this one handy.  You will love it!  

I will admit, this is not my kids' favorite, but my husband and I love it.  So invite some grown-ups over, open a bottle of wine and enjoy a slow summer night.  Bonus, the left-overs are delicious too!  

Here's the line-up.  You need to get your batter ready in three bowls like this for coating the eggplant.  

Once the eggplant slices are coated, you will bake them on a wire rack on a baking pan till crisp.  

Then remove the wire rack and arrange eggplant overlapping on a baking pan.  Drizzle sauce on the eggplant and then top with mozzarella and parmesan.  Broil till cheese melts.  

Serve with spaghetti pasta and extra sauce and parmesan.  A salad would round this meal out nicely.  

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 tablespoon minced garlic
• 1/2 teaspoon red pepper flakes
• 2 teaspoons Italian seasoning
• 1 (28-ounce) can crushed tomatoes
• Fresh ground salt and pepper
• 1/2 cup flour
• 2 eggs
• 1/2 cup water
• 1 1/2 cups panko crumbs (Italian or plain)
• 1/4 cup grated Parmesan, divided (or more)
• 2 eggplants
• 8 oz. shredded mozzarella cheese

Directions

1.  In a large pot over medium-high heat, add the oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the Italian seasoning, tomatoes and season with salt and pepper, to taste.  Bring to a simmer and let cook for about 10 minutes. 

2.  Preheat oven to 375 degrees F.  Set up a breading station using 3 dishes.  In the first dish, add the flour and season with salt and pepper, to taste.  In the second dish whisk the eggs with 1/2 cup water. In the third dish combine the panko crumbs and 2 tablespoons Parmesan and season with salt and pepper, to taste.  Peel and slice the eggplant into 1/2-inch slices.  Coat them in flour, then in the egg wash and then in the panko crumbs. 

3.  Spray the racks with cooking spray.  Arrange the eggplant on 2 sheet trays fitted with racks and bake in oven until crispy, about 20 to 25 minutes.  

4.  Turn the oven to broil.  Put the eggplant, overlapping, into a baking dish in rows.  Cover each row with about a cup of sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan cheese.  Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes.  When broiling leave the oven door cracked open and put the pan on the top rack in the oven.  Serve the eggplant parmesan with spaghetti noodles and the remaining sauce.