Blue Apron Review

I realize that I am a little late to the Blue Apron Game but really, who has time to cook these days? I was reluctant to try it because my kids barely allow me time to cook taco meet. I had no idea how I was going to spend 45 minutes cooking a meal. But alas, I was sent a box, so I decided to give it a try.

I thought, “I’ll cook it on Sunday night when Dean is home so that way he can keep the kids busy.” Well, lets be honest here, those kids never leave my side. I’m pretty sure Dean was sound asleep in the basement (insert your choice of emoji here) for most of the time I was cooking and disciplining. So I had two little helpers. The pictures below were right before I banished them to the bar stools.

I successfully got everything prepped with minimal damage from the kids. They did squish the butter, and almost spilled the Apple Cider Vinegar on the floor but most of the food came out of the prep unharmed. It didn’t take nearly as long as I thought it would, so that was a big plus.

I was really excited about the choice of vegetables. The kids and I always love a good, fresh vegetable. Of course, they wouldn’t touch these (keep reading).

 

Give me all the cauliflower!

Pros:

I must say, I thought the dinner was delicious and very fresh. Dean even ate a few of the vegetables. And it wasn’t nearly as complicated as I thought it would be. We tried new vegetables that I never would have thought of buying. There were also no leftovers. Dean did say that it tasted like something from a restaurant. It’s hard to please Dean’s palate so that’s a BIG pro.

Cons:

There were no leftovers. The portion sizes are small! I picked the meal for a family of four which I thought would be more then enough food since two toddlers can’t possibly eat that much, and honestly, they didn’t eat that much. There is no way that this meal could have fed four adults. I could also easily recreate this meal for about half the cost of what Blue Apron charges. Sorry Blue Apron!

I loved grilled vegetables but my kids don’t so they wouldn’t eat the vegetables even though they normally gobble them up. I ended up making a separate veggie for them entirely. That’s not really a Blue Apron “con” more of just a general life “con”.

So all in all, I would try Blue Apron again but there is no way that I could do it after a long day of work, before Dean is home, while the kids are crabby. I do think it would be a great replacement for all of the ordering out we do on the weekends.

Do you Blue Apron?

XO,

Sara

 

Easy Weeknight Lasagna

 

 

 

 

 

This weekend it was COLD. Helllloooo winter. We did a lot of staying inside, snuggling up, and preparing for the slow beginning of the end of fall. We carved pumpkins, ate popcorn, watched football, and baked.

I’m not going to win any healthy mom of the year awards with this recipe but it’s fast, it’s easy, and it will fill any cravings you have for a hearty, warm and cheesy meal. There is something about the weather turning cooler that just makes me want to cook things smothered in meat and cheese. Anyone else? No, just me?

It is a staple around here in the winter, as it is one of five things I can successfully make while managing my children. Have you ever tried cooking with kids hanging all over you? It is no easy task, my friend. Throw in a side of broccoli or a small salad, and it’s actually a pretty balanced meal. You will also have left overs for days which is a huge plus in my book.

For this recipe, you will need:

  • 1 and 1/2 lb ground beef (I use lean)
    • You can add onion if you like, I usually don’t because the kids are less likely to eat it then!
  • 1 small can of tomato paste
  • 2 and 1/2 cups of tomato juice (I use organic)
  • 1/2 a package of onion soup mix (sometimes I use the whole pack)
  • 1 package of Oven Ready Lasagna
  • 1 package mozzarella cheese

Directions:

  1. Cook ground beef in a skillet. Once browned, drain the fat. Then add tomato paste, tomato juice, and onion soup mix. Mix well. It will seem really watery. This is necessary for the Oven Ready Noodles.
  2. In a 9 x 13 pan, layer lasagna noodles, ground beef mixture, and mozzarella cheese. I usually do two layers.
  3. Cover with foil. Let it sit for 5 to 10 minutes before you transfer to the oven.
  4. Bake at 400 degrees with foil on for 15 minutes. The remove the foil and bake for another 10 minutes, or until noodles are tender.

Note: You may substitute regular lasagna noodles for the oven ready noodles. Simply cook the noodles according to the package instructions, and then bake the dish for 10 minutes less – so 15 minutes at 400 degrees.

Enjoy! 🙂

Banana Egg Pancakes

I fly like paper, get high like planes…

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And on Saturday, I decided to be 22 again.

At least until midnight when I turned back into an old married woman.

Needless to say, I woke up with a pounding headache (oh the joys of getting older). I was in dire need of a run, and some wholesome comfort food.

Enter Banana Egg Pancakes. So simple. So clean. So satisfying.

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All you need are a few ingredients: 2 whole eggs, Flax Meal, Chia Seeds, Cinnamon, Vanilla (not pictured), and 1 RIPE banana

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Mix everything together.

I whisked the eggs first, then added the banana and mixed together. Then I added the Flax Meal, Chia Seeds, Cinnamon and Vanilla. I don’t like to measure, so I just dumped in a good heaping of Flax and Chia Seeds, and just a dash of Vanilla and Cinnamon.

Pour mixture into an ungreased pan at medium heat. Watch for bubbles to form on the surface, and then flip!

They cook quickly. Mine were done in about 4 minutes.

ENJOY!

I’m freezing the leftovers for breakfast this week.

How are you? How was your weekend? What are you up to this week? I have been busy, busy, busy. I’ll be heading to North Carolina next weekend to visit my brother and meet my new nephew. 🙂

Traveling stresses me out. I’m such a homebody. I hate flying. I’m a hot mess on airplanes.

Any tips on easing flight anxiety???