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.

This easy, healthy quinoa salad is one of our favorite summer treats.  It is so versatile, you can change up the ingredients to your liking.  This simple recipe has our favorite mix-ins, but you could add your favorite veggies or even some feta cheese or diced salami.  

This is so easy!  You just make some quinoa then mix everything in.  

This easy salad is perfect for busy summer days.  If you follow me on instagram or facebook you may have seen that we are in the process of packing for a move.  Moving with four kids is never easy, but we are still looking for a house, I am taking a summer grad class, and my husband has been gone a lot for conferences.  My mom came and helped for a week so we got a lot accomplished.  Thank you, mom!  So during this crazy busy summer, dinner is going to be easy!  

Quinoa Salad
 
Ingredients
 
4 cups vegetable broth
1 tsp. garlic, minced
2 cups quinoa
1 cucumber, peeled and diced
½ medium onion, diced (I like red or sweet)
2 tomatoes, diced
3-4 mini sweet peppers diced
1 (3.8 oz.) can black olives, sliced and drained
¼ cup plus 2 T. olive oil
1 ½ T. balsamic vinegar
Juice of 1 lemon
Salt and pepper to taste
Fresh herbs to taste and for garnish (chives, basil, parsley, whatever you like)
 

1. Combine the vegetable broth, garlic and quinoa in a pot.  Bring to a boil, reduce to a simmer and cook for about 12 minutes until done. 
2. Combine cooked quinoa and all other ingredients in a large bowl.  Stir.  Serve warm or chilled.  I like it best chilled, especially in this warm weather.  

I don't know about you, but our lives are crazy busy this time of year.  Our big evening time commitment has been baseball practice and games.  And with all four boys home from school and bouncing off the walls, it's a little harder to do anything too complicated.  Plus I don't like to spend a long time in the kitchen when it warms up outside.  

We love Mexican style food so I usually have everything on hand to make quick and easy dishes like this taco pie.  Some more of our favorites...Kid Friendly Oven Baked Tacos, Easy Weeknight Chicken Fajitas, Easy Enchilladas.  

I should also mention that I don't use any taco or any other prepackaged seasoning mixes.  I generally avoid those kinds of processed foods, plus I think real food seasoned simply just tastes better.  This recipe is so simple.  Just 6 ingredients plus salt and pepper to taste and all of your favorite sides and condiments.  We love guacamole and make it all the time.  This will be so good with fresh tomatoes and salsa this time of year.  

Ingredients:  
1 1/2 lb. ground venison or lean ground beef
1 onion, diced
1 10 oz. can diced tomatoes with green chilies (like Rotel, I use mild store brand)
2 cloves garlic, minced
1 tsp. ground cumin
8-12 oz. shredded cheese (depending on how cheesy you like it)
Fresh ground salt and pepper to taste

1.  Preheat oven to 350 degrees F.
2.  Brown meat with onion, garlic and cumin.  Add tomatoes and half the cheese.  Salt and pepper to taste.  Use a large oven proof skillet or transfer to an oven safe dish.
3.  Add remaining cheese on top.  
4.  Bake 8-10 minutes or until cheese is melted.  

Serve with your favorites: 
Tortilla chips
Hard or soft taco shells
Lettuce
Tomato
Salsa
Sour Cream
Guacamole
Corn
Cilantro
Lime

Disclosure:  I received complimentary product in exchange for an honest review.  ​

You may not be thinking about cozy pajamas in May, but these Ugly Christmas Sweater pajamas are perfect for cool spring nights.  And if you are traveling at all this summer, they are extra snuggly for cold air conditioned hotel rooms.  We have been traveling a lot and we experienced some cold stormy weather last weekend so I was glad to have these warm, cozy jammies in my suitcase.  

And here's the fun part, remember the attic scene in National Lampoons Christmas Vacation when Clark got stuck in the attic wearing these dinosaur pajamas.  National Lampoons Christmas Vacation is one of my favorite Christmas movies of all time and now I have my own dinosaur pajamas just like Clark Griswold!  

I ordered a woman's medium, but the small probably would have fit just fine.  I am on the tall side so I wanted the extra length of a medium.  These are made from soft velour fabric.  The pants are elastic at the waist and the top is button front.  These are super comfy, the coziest pajamas!  

Want to win your own favorite pajamas from UglyChristmasSweater.com?  Winner's choice of any pajamas or onesie.