Although I have made a few variations of pesto, I prefer to just buy it!  Pine nuts are expensive and why go through all of the hassle!?  I love the big jars of pesto at Costco or the Progresso brand at the grocery stores.  Note: it freezes SO well, so if you do make a batch, freeze in ice cube trays for later.

I accidentally came up with this recipe last week when I was craving my Turkey Meatball Minestrone.  The store was out of basil (so annoying...), so I was about to give up until I thought of the pesto I have in the fridge.  This makes a big batch, perfect for 2-3 meals.  Stick them in the freezer and you will be set for a month or two!

The cookie sheet cooks them so perfectly!  A definite must!

Ingredients:

• 1 package of lean ground turkey (usually runs 1.25 lbs)
• 1 package of turkey Italian sausage (mild or hot)
• 1/2- 3/4 cup bread crumbs
• 1 egg
• 1/2 cup chopped onion
• 2 tablespoons pesto
• 1/2 cup Parmesan cheese
• Italian seasoning (I love the grinder by McCormicks) and S&P to taste

Lets make some meatballs!

1. Preheat oven to 400
2. In a food processor, add onion and pesto.  Blend.  Although this is not necessary, I like to finely chop the onion this way, rather than with a knife.  If you want, add an extra tablespoon of pesto.
3. In a large bowl, add ground turkey and remove the sausages from the cases.  Mix them together.
4. Add onion mixture, breadcrumbs (start with 1/2 cup), egg and Parmesan.  Mix with your hands.  If the combination seems a bit wet still, add more breadcrumbs.  
5. Season.
6. Roll into meatballs and place on a cookie sheet with a cooling rack on top.  This will make sure they cook all the way around.
7. Bake for 20-25 minutes, until brown.

Enjoy with some pasta, in soups or just alone.  They will make your kitchen smell amazing.

Easy peasy guacamole

I love avocado, especially in the warmer months.   Something about summer and guacamole outside is the perfect combo, don't you think?

I have posted a guac recipe before, but I thought it is a great time to get people read for May 5!  Or when you have a BBQ, make this and you'll be loved by everyone.   You can buy your chips, or make these quick and easy ones.  Once you start making your chips with corn tortillas at home, store bought chips will taste super salty.  My favorite tortillas are Mission Extra Thin corn, they make the best chips.

Ingredients: (double for a party!)

• 1 ripe avocado
• 1/2 lemon or lime (for juice)
• Mrs. Dash's Fiesta Lime or a packet of guacamole seasoning (by taco seasonings)
• 1 cup cooked peas 
• 1/4 cup onion, finely chopped
• Jalapeno pepper, to taste, chopped
• 1-2 Roma tomatoes, chopped

I know a lot of people are weary to use the peas, but it bulks up the guac and you can barely taste them.

Directions:

1.  In a food chopper or blender, add: avocado, peas and citrus juice.  Blend until smooth.
2. Scoop into a bowl, mix in peppers and onion.  Season and mix well.
• You can also add 1/4 cup Greek yogurt to make a thicker dip 
3. Top with tomato

 You know what else goes great with this dip?  My margaritas! Click here for the recipe.

Now you are ready for Cinco de Mayo!

Have you checked out Hungry Girl?

I love my daily Hungry Girl emails.  Quick & informative!

Have you been hit by the Hungry Girl bug yet?  I was very skeptical at first as I watched her show on Food Network.  The meals looked, well, gross.  But, as I continued to watch and actually try some of her recipes, I am hooked! 

She has a great daily email with quick tips, recipes and meal suggestions for restaurants.  Sometimes you can find out some scary facts about what you are eating at popular places.  Note: never eat ANY appetizer from Chili's.  Wow!

Lisa, aka Hungry Girl, has a series of books as well.  I found the cocktail book to be my favorite, she uses Crystal Light in a lot of drinks like I do.

Check it out!!

Check your email: Groupon $5 off!

Do you love Groupon as much as we do?  Check your email!  I got a $5 off discount for my next Groupon purchase and it's good until 5/03!  Hopefully something good will come up!

Did you get one as well? 

Yet another great magazine deal 4/18 ONLY!

Yesterday, there was a great deal on Everyday with Rachael Ray.  Today, my second favorite magazine is on sale.  How weird is that!?  Today, you can get Rolling Stone for $3.99/year.  This magazine has 24 issues a year, so that is an amazing steal.  If you like music as much as I do, this will be a great read for you.  I love to find out about new bands from this magazine and their reviews are some of the most trustworthy around. 

Just click on the link below to catch the deal.  TODAY only!

Wed, Apr 18, Subscribe to Rolling Stone Magazine, just $3.99/year from DiscountMags.com! Use Promo Code: 1099

TODAY ONLY!: Rachael Ray for $4.50/yr

Anyone who knows me, realizes I have a major addiction.  Or maybe it's a major problem.  I love getting magazines.  I subscribe to an absurd amount of magazines (mostly all freebies) and I love each and every one of them.  My all time favorite?  Everyday with Rachael Ray.   Each issue is packed full with great ideas and recipes.  I actually save them and mark the recipes.

(Side story, I am kind of obsessed with Rachael Ray.  Catch up with this old post.)

Today only, there is a great deal where you can get a whole year for $4.99.  That is an amazing deal!  Click on the link below to sign up!

Tue, Apr 17, Subscribe to Everyday with Rachael Ray Magazine, just $4.50/year from DiscountMags.com! Use Promo Code: 9964

What is your major addiction?

DIY baby food: carrots

Earlier, I shared the start of my MYO baby food series.  It is actually fun for me to make food, it's kind of my quiet time.  Plus, nothing is better than spending an hour or two making food to last a whole month.  Such a time and money saver!  Most food is self-explanatory, but I thought I should still go step-by-step.  Before I started making baby food, I was clueless!

I tend to stick with organic food when I'm making baby food, just to help control the quality of the food.  If you wait for sales, you can stock up for almost the same price.  Since we have been shopping at Costco, our produce costs have been cut way down.  They have huge 10 pound bags of organic carrots for $3.99!  If you happen to think of any questions, feel free to ask!  I love to help!

Carrots

1. Peel and chop the carrots.  I place mine in a strainer.
2. Bring 3-4 inches of water to a boil in a big pot. 


• If your strainer doesn't fit in your pot, you can just cook them in 1-2 inches of water.
3. Steam for 15-18 minutes, or until tender.  Save the water!
4. Place in a blender.  Be careful! I have burned myself quite a few times during this process! Try to blend without water, but add the steaming water as needed.
5. Once you are done blending, put in silicone cube trays (or any container you are using).  I usually leave 2-3 portions in the fridge for the week.  

Freeze and place into ziploc bags.  To use, defrost cubes in a container in the fridge overnight. 

So easy!  Good food = happy & healthy baby!

Mmmm Mondays: Leftover ham?

Yes, I've posted this recipe before, but I know that people must have some leftover ham from yesterday!  I wish it was warm enough out that it wouldn't still be soup season, but I guess the weather in the Midwest will continue to be moody.  

I may be one of the only people who looooves split-pea soup, but I hope you try it.  Ricky supposedly hated split pea soup before I made it for him and now he can't get enough.  

**If you are using the ham bone, I usually boil it for 30-45 min in water with a bay leaf.  Save the water to use with the soup.  I cut back the stock to only one box and add 4 cups of leftover water. **

Ashleigh's Split Pea Soup

Ingredients:

• Small ham steak (bone-in) or if you have leftover ham, use that (see instructions above)
• 3 carrots, peeled and chopped (4 if small carrots)
• 1 onion, chopped
• 16 oz. package of split peas (you don't have to soak them, but you should wash and sort out for any bad beans)
• 2 cloves of garlic, minced or finely chopped
• Pepper (I don't add salt because of the ham and crackers I add later)
• 1 box (quart) veggie stock, 1 box of chicken stock & 5 bouillon cubes.  This may seem like too much, but sometimes the broth doesn't add enough flavor.  I buy the cubes and use them in many recipes, including gravy.
• Oyster crackers for garnish

Instructions:

1. Heat some olive oil using medium heat (just enough to coat pan, about 1-2 tbl).  Add carrots, garlic and onions.  Pepper to taste.
2. While veggies are cooking, chop ham in bite sized pieces, trimming the fatty parts.  Save the bone and any juices that were in the package.
3. Add ham to veggies and sautee until the ham gets a bit of color, about 3-4 minutes. 
4. Add stock, bouillon cubes, peas and ham bone with juices and increase heat to bring to a boil.  Once boiling, cover and simmer on medium-low for an hour.  Stir every 15 minutes or so.  
5. After an hour the soup should be nice and thick, if not you can thicken with a bit of corn starch.  I garnish the soup with crackers and add a bit more pepper.

Try this with your leftover ham!  I promise I will take a photo when I make the soup later today and post it.  That helps add a little more of an "yummm" factor.