"lightened up" loaded potato soup

happy new year!!

while i'm not a huge fan of january or february and the cold that they bring, i am a huge fan of simple soup recipes. there is no better time of year than now to make big batches of soup!

soup can really be at either end of the health spectrum. there are broth-based, veggie-filled, good-for-you varieties, and there are some that are loaded with cream and calories. this recipe from southern living (my favorite magazine) is a great compromise for when you want one of those hearty, creamy soups without the caloric load.

you will need:

• 4 red potatoes
• 2 tsp olive oil
• 1/2 cup diced onion
• 1 1/4 cups low-sodium, fat-free chicken broth
• 3 tbsp flour
• 2 cups milk (recipe called for 1% but i used skim with no problem!)
• 1/4 cup lite sour cream (can also replace with greek yogurt)
• salt & pepper
• bacon and cheese for topping, if desired

1. pierce potatoes with a fork, and microwave on high for 13 minutes. let cool.

2. saute onion in oil in a saucepan over medium-high heat. add broth. combine flour and 1/2 cup milk and add to the pan. then add the remaining 1 1/2 cups of milk. 

3. bring to a boil, stirring often. boil for 1 minute. 

4. remove from heat and stir in sour cream, salt and pepper.

5. discard potato skins and coarsely mash into the soup. top with cheese and bacon.

this recipe makes 4 servings, and each only has 325 calories-not bad for a loaded potato soup!

here's how mine turned out...so good with a grilled cheese sandwich!

enjoy!

crafty! baby shower cards

up until about 2 weeks ago, i had 2 boxes full of old greeting cards i've received in the past. these went back to high school, and i hadn't looked through them in a very long time. once i got the nesting bug, i threw about 85% of them away, only keeping a few that mean a lot to me and i actually remember getting.

that said, i was a little anxious about what to do with the baby shower cards we've gotten/will get for ellie. i don't want to start up my hoarding tendencies again and keep them all, but i didn't really want to just throw them out either.

as usual, pinterest has a solution: make them into wall decor!

i saw this idea browsing around pinterest one day and it stuck with me as something i should do when we started getting cards. our shower this past weekend was the perfect opportunity to try it out!

here's what i did:

1. started with a blank frame. we made an ikea trip on sunday, and we both agreed on the below frame. we have lots of gray, white and pink in the nursery, but we've stuck with a light wood color with a touch of gray for the wall decorations which i really love. it makes the whole room look less matchy-matchy, which is a good thing in my opinion!

2. laid out all of my cards and started cutting away! i cut a random heart out of the back of one of the cards to use as my template so they'd all be about the same shape and size. i used almost all of the cards we got from the shower. the only one i kept was one from my brother which made me cry, so i couldn't bear to cut it up! i, of course, tried to cut hearts out of the cutest parts of the cards (see that pink dress? i had my eye on it from the get-go).

3. consulted my canine assistants, who were eager to help. kona offered silent moral support, while loki...

...just wanted to cuddle and step on the cards as much as possible.

4. arranged my hearts the way i wanted them, glued them to photo paper, and outlined them in gold glitter. voila!

this will be hung on the wall above ellie's crib, where we used to have a clock. i love that clock, but it doesn't feel right in the nursery, so we're replacing it for now. this picture was taken in our glider (which is amazing, by the way). hanging it is on michael's honey-please-do list this week. :)

my hearts are nowhere near perfect, and the whole project definitely looks crafty, but that's kind of why i love it. one day i'll be sure to tell ellie about that afternoon i sat on the floor with the dogs in her nursery slaving over cardboard hearts just so her walls would be decorated when she got here. memories!

time to peace out before the crying starts...

weekend/cinnamon roll pancakes

hey everyone!

we had such a great weekend and are still recovering from all of the excitement.

my best friend courtney and her husband harris (and their furbaby lucy) came to visit us for the weekend, and saturday we had our first baby shower! my wonderful friend kat hosted it at our house, and we invited all of our friends. it was the first baby shower for a lot of the guys there, which was fun to watch. we played games, ate a lot, and i had the best time opening ellie's gifts! we got some amazing things that were so fun to put away in the nursery. 

another big event happened this weekend-we discovered the goodness of cinnamon roll pancakes. i ate cinnamon rolls for breakfast pretty much every other day for much of my 2nd trimester, and i think i could still eat them daily if i let myself. i eventually realized the fat and sugar were not the greatest way to start my day, but i LOVE the taste of cinnamon rolls. i've always been a fan, but it's definitely intensified during pregnancy.

anyway, courtney is also pregnant (12 weeks-yay!), and has been a fan of sweet food so far, so i figured a sweet breakfast saturday morning would be a winner for both of us. i pinned a cinnamon roll pancakes recipe on pinterest awhile back and gave it a try.

y'all. it is ridiculously good.

you make a regular pancake batter, swirl in a cinnamon filling, and top it with a cream cheese glaze. the brown sugar in the filling gets all caramelized and crunchy when you cook it, and it is just to die for.

i obviously was not concerned with taking pictures during this process, so here's one from the original recipe source (life-in-the-lofthouse.com):

here's what you need:

• make it easy on yourself and use your favorite store-bought pancake mix. if you have to, or really prefer it, you can make them from scratch using whatever plain pancake recipe you can find. it really cut down on time to make these with my go-to krusteaz honey wheat mix!
• cinnamon filling:
• 1/2 cup butter, melted (treat yourself and use real butter....it's worth it)
• 3/4 cup packed brown sugar
• 1 tbsp ground cinnamon
• cream cheese glaze (aka heaven on earth):
• 4 tbsp butter
• 2 oz cream cheese
• 1 1/4 cups powdered sugar
• 1 tsp vanilla extract

here's what you do:

1. prepare the cinnamon filling first. (generally i don't follow every recipe direction like this, but i'm glad i did in this case. the filling really does need time to "set"). mix butter, brown sugar, and cinnamon and scoop the filling into a small ziplock bag. set aside.

2. prepare pancake batter: if you're me, you add water and mix. if you want to be complicated, go right on ahead :)

3. prepare cream cheese glaze: heat butter and cream cheese in a microwave-safe bowl until melted. whisk together until smooth, then whisk in powdered sugar and vanilla. set aside.

4. heat griddle over medium heat and spray with non-stick cooking spray. scoop pancake batter onto griddle as usual. snip a small corner of your baggie full of cinnamon goodness, and swirl it over the top of the pancake. flip over when ready, and cook until done.

5. spoon warmed cream cheese glaze on top of each pancake when serving.

if you like sweet breakfasts at all, please make these. they won't disappoint! enjoy!

diy crib mobile

happy hump day everyone!

if you follow me on instagram, you've already seen the final product of my diy crib mobile project. i'm really not a fan of any of the mobiles that i've found in stores or online. they're all just a little cartoony and kitschy for my taste, so i decided to make my own!

i had 2 inspiration pictures that i pinned on pinterest awhile back that i used as my guide:

from the glittered barn etsy shop

this one is from a blog that provided the instructions i used

making this mobile was SO easy! the hardest part was picking out the ribbons (as my bff can attest to, who thankfully was with me when i made the trip to hobby lobby for supplies).

all you need is:

• embroidery hoop (i used a 12" size)
• spray paint (if you want! you could also just keep the hoop its natural color)
• assorted ribbons, cut into varying lengths
• hot glue
• twine or some other hanging material

step 1: spray paint your embroidery hoop (if you choose to!). i used krylon's brushed metallic champagne nouveau with a valspar clear sealer top coat.

step 2: lay out your ribbons and figure out the pattern before you get started gluing. i actually ran out of a couple of types of ribbon and had to change up my pattern 3/4 of the way through, but thankfully you can't tell at all! try to have a plan, but if it doesn't work out it's no big deal.

step 3: start gluing! you want to separate your embroidery hoop and glue the ribbons to the inside of the large hoop. try to glue them so that there's no (or very little) excess sticking out on top.

step 4: once all of the ribbons are in place, put the small hoop back together with the large one and cut off any excess ribbon at the top. tie your twine in 3 places around the hoop for hanging. stand back and admire your super cute and easy diy mobile. :) then ask your handy husband how to hang it...

my favorite veggie side

main dishes get most of the recipe love on this blog, but there's one really simple side that we eat a lot, and we both really love: baked zucchini with mozzarella.

i think i originally got this idea from pinterest/another blog awhile back, but the recipe is from memory at this point!

you will need:

• zucchini (duh)...decide how much you want based on the size of the zucchini in your store and how many people are eating. usually i just get one for each of us.
• seasoning salt (we usually use lawry's or garlic salt. you could also just mix plain table salt with any seasoning you like!)
• shredded mozzarella

1. preheat your oven to 350.

2. wash and slice zucchini into rings, about 1/2" wide.

3. line a baking sheet with tin foil, and place the zucchini slices on it in a single layer.

4. sprinkle each zucchini with seasoning salt. 

5. bake at 350 for 10-15 minutes.

6. remove from the oven and sprinkle mozzarella on each zucchini. put back in the oven and bake until cheese is melted (about 5 more minutes). 

this recipe is simple, fast, and pretty healthy, so it makes its way into our rotation often. 

hope you enjoy!

salsa chicken tacos & mexican corn

we had such a great dinner a few days ago that was so easy i just had to share!

[actually michael cooked this whole dinner himself, but he vouched for how easy it was! i figure the meal planner/recipe finder can still take some credit, right??]

crockpot salsa chicken (original recipe from recipe-diaries.com)

3 frozen chicken breasts

1 16-oz jar salsa

1 package taco seasoning

1. dump everything in the crockpot and cook on low for 5-6 hours.

2. shred.

3. (yep, that's it!)

we then took the shredded chicken and put it in hard taco shells with some cheese and jalapenos to make some pretty awesome tacos!

picture courtesy of recipe-diaries.com

mexican corn (original recipe from iwashyoudry.com)

3 ears of corn, shucked and cleaned

1/2 tbsp. mayonnaise

1 tbsp. sour cream (we used greek yogurt instead)

1/4 cup shredded parmesan

1/2 tsp. chili powder

salt & pepper

1. heat grill over medium heat and spray rack with non-stick cooking spray.

2. grill corn, turning frequently, until slightly browned and heated through (roughly 10 minutes).

3. meanwhile, combine mayo and sour cream/greek yogurt in a small bowl.

4. in a separate bowl, combine chili powder, salt and pepper.

5. slather hot grilled corn with mayo mixture, then sprinkle on the chili powder mix. coat in parmesan cheese.

[you can top with cilantro if you like, but we're not huge fans!]

picture courtesy of iwashyoudry.com

enjoy!!

crockpot chicken & stuffing

happy the-week-is-halfway-over wednesday! as soon as summer rolls around and i know it's warm and sunny outside, my work week countdown goes into serious mode.

today i'm sharing a not-so-summery meal, but it's SO good. i mean, i could probably eat an entire crockpot full of it.

crockpot meals don't scream "summer", but they're really convenient all year round. they don't make your house hotter like an oven tends to do sometimes, and i enjoy the smell of food cooking all day regardless of the time of year. this meal in particular is especially fall-ish due to the stuffing, but i personally think stuffing is under-used and should be eaten way more often than just at thanksgiving!

as usual, i found this recipe on pinterest. it's originally from i save a 2 z. 

crockpot chicken & stuffing

• 4 chicken breasts (recipe calls for defrosted but you can really use frozen chicken too. we did, and we just accounted for the water that would come from the frozen chicken when the recipe calls for extra water in step 6)
• 2 small cans cream of chicken soup (lite if you can find it!)
• 2 boxes of stuffing mix
• 1 cup sour cream (again, lite if possible)
• 1 small package frozen green beans

1. spray your crockpot with cooking spray.

2. put chicken breasts in the bottom of the crockpot.

3. pour the dry stuffing mix over the chicken.

4. in a separate bowl, mix together the soup and sour cream. put this mixture over the dry stuffing.

5. add the frozen green beans as the last layer. (my smart hubby, who is the one who actually made this meal, waited until everything was about halfway cooked to add the green beans. that way they didn't get soggy.)

6. add about 1 cup of water to the top of the mixture. (this is where we accounted for a little extra water that might come from our frozen chicken. we only added about 3/4 cup)

7. cook on high for 4 hours or low for 7-8 hours.

here's a picture of the finished product courtesy of i save a 2 z:

this meal smells amazing, tastes even better, is super easy, and is pretty cost-conscious. win-win-win-win.

enjoy!

meals in a box

in our house, we really try to make our meals as fresh and healthy as possible. this usually entails lean meat (chicken, lean ground beef, ground turkey), whole grains, and veggies.

i'm not too staunch of an anti-processed-foods person, but i do think that whole foods in general are better for our health.

all of that doesn't mean i don't love a good boxed meal though. there are a lot of good options for "meals in a box" out there that you can change or add to to make surprisingly healthy!

these are great when you're in a pinch for time or just can't figure out what to make and need to use something you already have in your pantry.

here are 3 of my favorites:

annie's homegrown cheeseburger skillet dinner

this annie's meal is basically a healthier version of hamburger helper. i grew up on hamburger helper and really like it, but i know it's probably not the best thing for you in the world.

while the annie's version also isn't as good as a fresh meal, it does use organic pasta and 100% real cheese. it also doesn't have artificial flavors, preservatives, or synthetic colors. 

annie's has several versions of skillet dinners (alfredo, cheesy taco, and lasagna), but i've only tried the cheeseburger mac so far. will definitely try the others in the future!

old el paso hard & soft taco kit

this is another one that i grew up on and still love: old el paso's taco kits. my favorite is the half crunchy/half soft kit (michael likes crunchy; i'm soft all the way!)

this kit is great because it gives you the shells, seasoning, and taco sauce, so all you have to have is the meat and add-ons. we typically use lean ground beef or ground turkey; shredded chicken is great too. we always have salsa, avocado, and cheese to put on top, and usually serve with sides of black beans and/or corn. you can really make it as healthy as you want!

michael's favorite way to eat this meal is to put a bunch of shredded lettuce in a bowl, pile the meat and toppings on that, then crunch up some crunchy shells in the mix.

betty crocker suddenly pasta salad

while this isn't technically a whole meal in a box, it's a great base to build a meal on, or just to use as a side. 

i can't tell you how much michael and i both love this stuff. it is so fast and easy to make, and it's so so good! it's even better after a few hours of sitting in the fridge, so the leftovers are especially yummy.

we eat this a lot when we make really simply grilled or baked chicken for dinner, along with a veggie. it's a perfect starchy side that's different from the usual rice or potatoes. you can also use it to build a cold salad. we make one pasta salad meal with cold chopped chicken and artichoke hearts...yum! this would be a perfect base for that.

i think buying a few boxes like these and keeping them in your pantry for a rainy, lazy day are a great way to make sure you're cooking at home more often than eating out. they've saved me in a pinch several times!

cream cheese pancakes

i think we (michael and i) can officially call ourselves pancake fanatics. we used to have pancakes pretty much every saturday and sunday morning, unless we went out to brunch, and i love finding new ways to make them different. now that i've been having some weird food cravings/aversions, we haven't had pancakes as much, but since i'm officially at the end of my first trimester, i'm happy to work them back into my diet!

awhile back, i tried the quinoa pancakes recipe you can find here. i also like to mix in bananas, chocolate chips, cinnamon, etc. to make the usual pancakes a little more special.

about a month or so ago, i tried something very different: cream cheese pancakes. (original recipe here)

there are 4 very simple ingredients to make 8 pancakes:

-4 oz cream cheese

-4 eggs

-2 packets splenda (or sweetener of your choice)

-1 tsp cinnamon

put all of the ingredients in a blender and blend until smooth. let the batter sit for a few minutes until the bubbles settle down, then fry on a griddle as usual.

not surprisingly for me, i took a "before" shot and was so excited to eat that i didn't take an "after". to be fair, i started the batter and michael cooked the pancakes while i was upstairs scrambling to get ready for church. sooo i missed a few photo ops. :)

anyway, here's what they look like, courtesy of ibreatheimhungry.com:

next time you're in the mood for a different kind of pancake, give these a try! so easy and fast (and gluten and carb free, might i add)!

leftover ricotta version 2-ricotta pancakes

part 2 of my leftover ricotta saga....

after the kale dip was made, i still had about 3/4 cup ricotta cheese to deal with. we love our pancakes around the segura household, so making a pancake batter for the next day's breakfast was a perfect solution!

this recipe is based on martha stewart's lemon-poppy seed ricotta pancakes, but i modified it in several ways to fit the ingredients i had on hand.

these pancakes are so light and fluffy, thanks to the egg whites, and just sweet enough without being overpowering. so so good and unusual!

here's what you need:

-3/4 cup all-purpose flour
-1/2 tsp baking powder
-1 1/2 tbsp sugar
-pinch of salt
-1 cup ricotta cheese (i only had 3/4 cup, so i added a little plain greek yogurt to make up the difference)
-3 large eggs, yolks and whites separated
-3/4 cup milk (i used almond milk)

[the original recipe calls for lemon zest and poppy seeds, which i'm sure would be fabulous in these pancakes, but i didn't have either on hand at the time]

1. in a medium bowl, whisk together flour, salt, sugar, and baking powder.

2. in a large bowl, mix ricotta, milk, egg yolks, and vanilla.

3. add the dry mixture to the cheese mixture and mix until just combined.

4. beat egg whites with an electric mixer until stiff. gently fold egg whites into batter. [we put the batter in the fridge, covered, overnight at this step. turned out fine!]

5. cook and enjoy!

leftover ricotta version 1-kale dip

after making the spinach and artichoke stuffed shells that were such a hit, i had well over half of a container of ricotta cheese left in the fridge.

i don't know about y'all, but i am awful about buying one ingredient for a particular dish, then letting it expire before i use the rest. i have guilt issues about throwing away all that food!

i was bound and determined to use the rest of that ricotta, so i went on the search for something new and different to try.

the first recipe i found is courtesy of fitsugar.com. it's a kale dip that i made as an appetizer to one of our weeknight dinners, and it is so good! i didn't have any chips on hand, but i did have whole wheat tortillas, which i cut into wedges and baked with some salt until crispy.

here's what you need:

-1 bunch of green kale, leaves sliced, stems/ribs discarded

-half of an onion, sliced

-4 cloves garlic

-1/4 cup water

-3/4 cup low-fat ricotta cheese

-1 1/2 tbsp parmesan cheese

-juice of 1 lemon

-salt 

-red pepper flakes

1. put kale, water, onion slices, and garlic in a large pot. begin cooking over medium heat. my pot was a little dry, so i added about another 1/4 cup water to get the greens moving around.

2. in a food processor, add ricotta, parmesan, lemon juice, salt, and red pepper flakes. i added roughly 1 teaspoon of the red pepper flakes, and i honestly didn't taste them that much in the dip. i might add a little more next time.

3. you may wonder if your greens pot will ever cook, but it will! mine looked like this after about 6 minutes of stirring and cooking. once the onions and kale are tender, remove the pot from the burner and let it cool for about 5 minutes.

4. add the kale mixture to the food processor and blend until combined. the dip is pretty chunky (great word, huh?) so it doesn't take much. you can add a little more water here if you need it.

5. serve with chips and enjoy!

copper fever

happy  monday everyone! what a boring football game that was last night, but we got to celebrate anyway with lots of great friends. i hardly noticed the game was on anyway until bruno mars and his gold sequined band caught my attention.

this post was inspired by a brunch we had with some friends a couple of weeks ago. the restaurant where we ate (napa on providence in charlotte) serves water in the cutest copper cups. they are really heavy and beautiful and make you feel like a medieval queen (no? i'm the only one? ok...)

those copper mugs led to many internet searches of ways to incorporate copper into the home. it's such a pretty metallic shade that is getting more and more love these days after decades of gold, brass, and silver/nickel all over home decor. 

here are a few favorites:

copper canisters - pier 1

copper cups - napa style

copper flatware set - lenox via bed bath & beyond

copper mug - west elm

copper pepper mill - crate & barrel (there's a salt mill to match!)

v-day gift ideas

since the saddest month of the year is finally coming to a close, valentine's day is on the brain! (yes, i hate january.)

february is a fun month for us because we love being sappy and romantic on valentine's day, and it's also michael's birthday on the 10th. that's always a fun week for us.

this year i'm taking my annual work trip to asia for 12 days starting on february 17th, so the week prior will be even more special trying to cram in some quality time with my man!

while i actually already got my valentine's gift this year (an awesome carry-on/purse to use during my trip-thanks babe!), i still enjoy checking out all of the more traditional lovey dovey gifts that are everywhere this time of year.

here are a few of my favorites (get on it, guys!):

tiny silver heart earrings
via motekk etsy shop

red heart brooch
via sweetkeetle etsy shop

heartbreaker sunglasses
via urban outfitters

be mine pendant
via kate spade

wild hearts scarf
via stella & dot

heart sweater
via old navy

homemade almond milk

cow's milk alternatives are pretty popular these days for several reasons. almond or soy milk contain no dairy, which is great for people with allergies or lactose intolerance. alternative plant-based milks typically have lower saturated fat and cholesterol, as well as higher fiber levels.

on the other hand, milk from cows is higher in calcium and vitamin d.

i think all types of milk are great for you in some capacity or another, assuming you choose the lower-fat versions. i've been using skim milk in my kitchen for years, but recently michael and i decided to try to make soy and/or almond milk more permanent staples in our kitchen.

i came across a recipe for diy almond milk on pinterest and decided to give it a try. it was really easy and turned out really well! if you prefer to make your own products, or if you're at all sensitive to any of the thickeners used in commercial almond milk, this recipe is perfect for you. it's also great for people on a paleo diet, since most of the added ingredients you see in grocery store almond milk are definitely not paleo friendly.

it only takes about 5 minutes to make, and uses only 2 ingredients: almonds and water.

start with 1 cup of raw almonds and 3 cups of water

put both in a blender and blend on high for about 3 minutes

line a medium-sized bowl with a clean dish towel

pour mixture on top of towel and let it drain through.
you'll be left with almond "pulp" on top

pulp + milk

pour into a jar and refrigerate!
this will keep for several days in the fridge.

the milk will separate a little, but it's fine if you just shake it before you use it. i used mine up in 2 days by using it in my coffee, drinking it as-is, and making an almond milk/almond butter/banana smoothie for breakfast.

this milk is a little thinner that what you would buy from the store, simply due to the lack of any added thickeners, but the taste is really good! you can also add any kind of sweetener you want to if the raw almond taste is too much for you.

all you paleo people - give this a try for sure!

mexican chicken & veggie casserole

i've had this recipe in my cookbook for quite awhile, and i'm not sure where it came from. regardless, it's a really simple, healthy casserole that could quickly become a go-to dinner meal.

you'll need:

• 2 tbsp vegetable oil
• 3 cups chopped or sliced zucchini (i thinly slice mine, but either will work)
• 1 cup chopped onion
• 1 can corn, drained
• 1 can black beans, rinsed and drained
• 1 can diced tomatoes with green chiles, drained
• 1 can ranch-style beans
• 1 1-oz package taco seasoning
• 1/2 cup light sour cream (i subbed in non-fat greek yogurt since i don't love sour cream)
• 2 cups shredded sharp cheddar cheese
• 1 8-oz package low-fat cream cheese
• 12 5" corn tortillas
• 3 chicken breasts (the original recipe did not include chicken, and this is a great vegetarian meal if you'd like it to be. we added chicken this time though!)

1. preheat oven to 350 and spray a 9x9" baking dish with cooking spray.

2. heat oil in a large skillet on medium-high heat. add zucchini and onion and cook for 8-10 minutes.

3. add corn, black beans, ranch-style beans, tomatoes, and taco seasoning. stir and turn heat to low.

4. in the meantime, if you prefer to add chicken, cook it any way you like. i used my grill pan, but you could bake it or cook it in a saute pan. once the chicken is done, slice it into bite-sized pieces.

5. in a small bowl, combine 1 cup of cheddar, cream cheese, and sour cream/greek yogurt. mix until blended.

6. layer 4 tortillas on the bottom of the prepared baking dish. top tortillas with 1/2 of the zucchini mix, then top evenly with 1/2 of the cheese mixture. you can add the chicken to the zucchini mix or just place separately on top of the cheese layer.

7. place 4 tortillas on top of the cheese layer, then top with remaining zucchini mixture. add the rest of the cheese mixture on top, then cover the casserole with 4 more tortillas. sprinkle with remaining 1 cup of cheese and bake for 30 minutes.

i forgot to take a picture before we dug in! this is
after we each had a serving so excuse the rough appearance :)
it's way prettier when it's fresh out of the oven!

enjoy!

quick meal ideas

i don't know about y'all, but i think having an arsenal of quick-to-make meals can be a lifesaver.

i'm lucky to have a husband who currently cooks 90% of our meals, but if i happen to forget to buy an ingredient, or it's the weekend and we don't have a set meal plan, i am always thankful for a familiar meal that takes less than 30 minutes to make.

here are a few of my favorites:

• breakfast for dinner: we always have eggs, grits, and pancake mix in the house. we also typically have bacon, so we can have a good breakfast made in about 15 minutes.
  
  even though my mom is probably disappointed by this, i make only instant grits. i actually don't think i've ever made "real" grits. oh well, these taste good to me! i love the cheese flavored kind from quaker.
  
  as for pancakes, we always have one of the "complete"/just add water mixes in the pantry. i try to always buy whole wheat if it's available. whole wheat mixes are becoming more and more common, so these are increasingly easy to find!

• almond butter & banana sandwiches: i know a lot of people enjoy peanut butter and banana sandwiches, but if you've never tried it, i highly recommend subbing in almond butter instead. i buy the crunchy version, and it is too good for words with some ripe bananas and a little honey.
  
  

• black bean burgers/frozen veggies: i don't eat frozen burgers very often, but i am always so thankful i have them in a pinch. i eat these mostly when michael isn't home, or for lunch at work. in fact,  just this week i didn't have leftovers for lunch so i took a black bean burger, stuck it in the freezer at work, and warmed it up for a minute and a half. voila! instant lunch.
  
  frozen vegetables are also used all the time in our house. we typically do all of our grocery shopping on the weekends, so depending on the quality of the fresh produce in the store, it might go bad by friday. we always have a few bags of veggies in the freezer so we don't miss our veggie side with dinner. a few favorites: brussels sprouts, broccoli, and the standard target "italian blend".
  
  
  
  
• spaghetti: spaghetti might be michael's favorite meal we ever make. if not his favorite, it's in his top 5. we always have some sort of whole wheat pasta on hand, and 9 times out of 10 it's spaghetti or angel hair. i also try to keep an extra jar of pasta sauce in the pantry (or make your own! see this post for my take on gwenyth paltrow's simple tomato sauce). i prefer my spaghetti with ground beef/turkey and mushrooms, but even if we don't have either of those on hand, noodles with sauce will always work. pair it with a veggie side and you have a meal!