Disclosure: This is a sponsored post for SheSpeaks/Bounty

Our dishwasher stopped working this week.  I know, I know. #FirstWorldProblems, right?  But it really is quite a pain!  As a family who runs the dishwasher AT LEAST twice a day, I feel like I'm washing dishes non-stop.  I picked up some paper plates until our new one arrives on Monday.  Side note: I found a floor model at Lowe's and then got an extra $75 knocked off...plus I had a coupon! I felt like a rockstar walking out of there.

I was so excited to get the Bounty with Dawn paper towels in the mail last week--perfect timing! Ricky loves to use washcloths and I really, really dislike them.  Something about the bacteria sitting around on the cloth really grosses me out.  With the super sturdy Bounty paper towels, I know I can trust them not to rip when wet and the added Dawn gets surfaces (and dishes!) clean quickly.

We all have those super gross messes we want to dispose of quickly--these are perfect for those too! At least once a day, the girls spill milk or something sticky!  If you have a puppy, these would be great for little messes.

Needless to say, I'm a fan!  We made this Cheesy Pasta Primavera recipe earlier this week and I was able to clean up the parmesan spilled all over the table by Gabby, wash the pans AND use a cloth to wipe up the muddy paw marks on the floor from Rambo.  #MomWin

Now time for this cheesy recipe.  It's a huge hit in our house and I love that it's full of a rainbow of veggies.  If you have any leftover ham after Easter, be sure to try this one out!  Homemade alfredo sauce is quite simple to make and you can control the ingredients inside making it as healthy (or indulgent!) as you want.  Once you get the base for this sauce down, feel free to experiment with different additions.  Four cheeses instead of pesto. Or for a new variation, add this sauce to your marinara for a droolworthy blushed sauce.  Drooling yet?

Cheesy Primavera Rigatoni
Here's what you need:

• 16 oz of Ham, cubed (We like Kentucky Legend, Low Sodium)
• 16 oz Rigatoni, or ribbed pasta of choice
• 8 oz Asparagus, chopped in bite sized pieces 
• 1/2 cup Red Pepper, chopped
• 4-5 Crimini Mushrooms, cleaned and sliced
• 1 cup Frozen Peas
• 1 cup shredded Swiss cheese- about a half of an 8 oz block
• 4 oz light Cream Cheese (about half a brick)
• 2 tablespoons Pesto
• 2 tablespoons Flour
• 2 tablespoons Butter
• 2 cup milk of choice (I used Cashew)
• 1/4 teaspoon Nutmeg
• Salt + Pepper, to taste
• Parmesan cheese to sprinkle

Let's Cook!

1. Start water to boil.
2. Add all chopped veggies (except frozen peas) and diced ham to a pan and saute over medium high heat for 5-7 minutes until cooked through.  Pour into a large bowl and set aside.
3. In the same pan (no need to clean!), melt butter.  Sprinkle butter  and stir.  It will be crumbly.
4. Reduce heat to medium-low and slowly pour in milk, whisking smooth before pouring more milk in.  Season with nutmeg and pepper.
5. Add cream cheese and pesto, stir and allow to bubble to thicken.  Finally add Swiss cheese.  
6. At this point, water should be boiling.  Add noodles and cook until very firm, about 7 minutes.  Add peas into the boiling water during the last 2 minutes.  Drain.
7. Once pasta is drained, add to cheesy pesto sauce and return the ham/veggie mixture to the pan.  Mix together, adding more Swiss cheese, if desired.
8. Serve immediately with warm, toasty bread.  Sprinkle with parmesan cheese to serve.

What do you use to clean up life's little messes? Have you tried these Bounty with Dawn paper towels?

MYO Takeout: Fried Rice!

If you follow my Instagram, you'll notice I make fried rice at least 2 times a month. I love it! It's an amazing fridge cleaner too...I like to use up whatever odds and ends I have in our veggie chiller.

MYO takeout: Sriracha Chicken Fried Rice!

A photo posted by Ashleigh Evans (@itscheapash) on Jan 11, 2015 at 3:59pm PST

I love Chinese food, but Ricky has put me on takeout probation because I tend to just pick at whatever I order.  Don't you love when you have a ton of huge onion chunks and sauce and NO chicken? Or they mess up your order, but you're too lazy to call and fix it?  Here's my issue: I absolutely despise fried rice that is soaked in soy sauce.

In my small little hometown, we had a restaurant with the BEST fried rice ever (in my humble opinion!)...it's hard to eat anything else after that.  Shout out to House of Hsu in Grand Ledge, MI! It's crazy I haven't found another Chinese takeout with comparable fried rice yet.

Another reason I avoid takeout: it's expensive!  I like to know what's in my food and I actually don't mind cooking!   With a family of 5, it can be almost $50 sometimes! NO BUENO!

Fried rice is super simple to make at home and it's very versatile.  You can add more veggies, chicken, pork or whatever you have hanging out in your fridge!  Also, use brown or white rice--even quinoa!  It's fun to play around with!

This fried rice can be pared with another MYO takeout dish, like Chicken & Broccoli or General Tsos or bulked up to eat on it's own.  I truly LOVE the chicken potstickers sold at Costco (Ling Ling brand) to go along with at-home takeout.

Number one item you'll need for MYO Chinese takeout: a great wok.  I have this Caphalon one that we got for our wedding and it's perfect...especially since it has a lid. (Macy's has it on sale quite frequently for under $50) World Market has great ones too.

MYO Takeout Fried Rice
(Serves 4)

Here's what you need:

• 1 cup of rice
• Cook and chill rice
• Instead of water, use chicken/veggie stock. 
• Optional: add 2 whole garlic cloves and a nub of fresh ginger root while cooking.
• You can use brown or white rice
• 1/2 cup onion, chopped
• 3 gloves of garlic, minced
• 2 cups veggies
• Simple recipe: use frozen peas & carrots
• Extra filling: add whatever veggies on hand.  Ideas: pea-pods, mushrooms, bean sprouts, broccoli, peppers...
• 2 eggs, whisked
• 2 tablespoons canola oil
• 1 teaspoon sesame oil (optional)
• I realize sesame oil can be expensive, but a little goes a long way! Just be sure to store in the fridge to keep it from going bad. I found a small bottle for under $4 at Meijer
• 1 tablespoon each: low sodium soy sauce & teriyaki--OR 2 tablespoons Trader Joe's Soyaki
• Garnish- chopped green onion

Let's Wok!

1. Heat wok (or large pan) with 1 tablespoon oil over medium high heat. 
2. Add onion and cook 2-3 minutes, stirring frequently.  Add remaining veggies and stir fry for another 4-5 minutes.  
3. Create a well in the center of the pan and slowly pour eggs into it.  Scramble with a spoon and eventually mix with the veggies after mostly cooked.  
4. Toss in the cold rice and remaining oil.   Season with Soyaki (or soy/teriyaki) and stir fry until heated through.
5. Garnish with chopped green onion! 
6. Enjoy!

Tips:

• If adding meat, always cook completely before adding to fried rice.  I like to marinade chicken in Soyaki & sriracha and stir fry it BEFORE I start the rice.  Remove from pan and set aside.
• Keep your pan at a med-high heat to stir-fry.  It might be tempting to turn the heat down!
• Use more or less oil.  I never really measure, I can just tell.  As I always tell my girls: less is more!
• Experiment!  You truly can't go wrong with this simple recipe! For extra protein, use quinoa and endamame instead of rice/peas.  Make it super spicy with hot chiles and sriracha.  Add pineapple for a sweet kick! 

What's your favorite MYO Takeout Recipe? Please share! 

Simple Soups: Pasta Fagioli + Cheesy Garlic Bread Dippers!

Let's just face it: fall is here.  Once Starbucks starts serving Pumpkin Spiced Lattes, you might as well bust out your scarves and boots.  I'm really not against cooler weather.  Since I love to cook, this whole summer thing is really putting a damper on my style.  Even with the air on, I have to try to limit the oven time or else we will be sweating all night.

This soup is comforting, yet super healthy too.  If you love the Olive Garden version, this will be your BFF.  It freezes well, too!  While this soup is amazing, the dippers are one of the best ideas I've ever had.  Ricky has literally asked for these 5 times since I've first made the soup.  I didn't want to turn on the oven to toast my bread, but the girls were tired of plain grilled cheese.  Enter: cheesy garlic bread dippers.  If you went to college in a place with a Toppers, these taste EXACTLY like Toppers sticks.  (I can thank those Toppers Tuesdays for my Freshman 15...).

Here's what you'll need:

For the Soup: 

• 1 package Jennie-O lean ground turkey (93%)
• 2 tablespoons EVOO
• 2 carrots, diced
• 2 celery sticks, diced
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 can diced tomatoes (15 oz)- I like the basil/Italian style
• 1 can tomato sauce (16 oz) OR 2 cups jarred marinara
• 3 cups low-sodium chicken stock
• 1 teaspoon each: Italian seasoning, Dried Basil, Oregano
• 1 sprig of fresh thyme OR 1 teaspoon dried thyme
• 1 can kidney beans, drained and rinsed
• 1 can Cannellini beans, drained and rinsed
• Salt & Pepper to taste
•  1.5 cups ditalini pasta
• Extras: Parmesan cheese & pesto for toppers 

For the Cheesy Garlic Bread Dippers:

• 6-8" flour tortillas
• Mozzarella Cheese- 2 cups
• Garlic Powder
• Italian Seasoning 

Let's COOK! 

1.  Cook pasta, set aside.
2. In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Add ground turkey and brown for 4-5 minutes.  Add Italian seasoning, dried basil, oregano and thyme.  Cook for 1-2 more minutes.
3. Add all veggies and garlic. Cook until soft, 3-4 minutes.  Add extra EVOO if needed.
4. Toss in beans, tomato sauce and diced tomatoes.  Turn to low heat and bubble for 20 minutes.  Add more seasoning, as needed.  I like to add a dollop of pesto and cheese before serving.
5. Heat a frying pan over medium heat.  Spray with Pam and add one tortilla.  Drizzle lightly with EVOO. Sprinkle with mozzarella cheese, garlic powder and Italian seasoning.  
6. After browning for 1-2 minutes, fold in half and continue to brown until all cheese is melted.  Warning: these are addicting--make extras!
7. Ladle soup into bowls and top with pasta.  I like to keep it separate so the noodles don't get soggy for leftovers later. 

Craving more soup to use those garlic bread dippers in?  Here's more Simple Soups!

• Italian Sausage + Lentil Soup
• Roasted Tomato + Red Pepper 
• Chicken & Dumpling Soup  
• Broccoli Cheddar  
• Loaded Baked Potato

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