saving dinnertime with hello fresh

I’ve tried other meal services like this in the past and wasn’t very impressed. There was so much packaging, it wasn’t very organized, and the recipes involved too many steps and didn’t end up being very delicious.

It’s been a couple years since I last tried it and I was intrigued by a newer company, Hello Fresh. Their meals looked delicious, healthy, and like something I would normally eat during the week. I also had a coupon for $40 off so I figured I would give it a try.

We’ve now been using Hello Fresh for three weeks and have really enjoyed it. We get our delivery on Saturday and we order 3 meals. We usually make a meal Sunday, Monday, and Wednesday and then either eat out or from the freezer on Thursday/Friday. This schedule has worked out really well for us and make the beginning of the week so easy. We just make a quick grocery store run for some breakfast and lunch staples.

So far we have loved 90% of the meals we’ve ordered. The ingredients are freshly packed, one box per meal, which makes organizing the ingredients so easy. Most meals take less than 45min to cook and they are recipes that I would definitely consider making again. Additionally, there is no waste which is usually my main complaint when making a complex recipe during the week. The portions are generous for two people.

I would definitely recommend giving it a try. I also have a coupon that will get you $40 off your first box which means you’ll only spend $20 on dinners for three nights! Use this code: U4P23G when you checkout.

{recipe} easy weeknight pasta toss

I just found this post in my drafts from a few months ago. I probably never published it because I didn’t have a picture of the dish. Oh well, this was a pretty delicious meal so I think it’s worth sharing! 

It’s no secret that we love pasta in our house. Pasta, however, can get pretty lame especially because I prefer not to use jarred sauces (sugar!). I typically have a batch of my delicious meat sauce in the freezer for emergencies but sometimes it’s nice to mix it up. I love watching The Pioneer Woman because I feel like her recipes are very adaptable. She was making this penne the other week and that’s where the inspiration behind this pasta came from.

In Ree’s episode, she uses shrimp and doesn’t add any veggies. I also cut back on the amount of cream used which is why I reserve a bit of the pasta water in case the sauce needs to be thinned out. We had some left over roasted chicken and some frozen peas so I tossed that with the sauce. The best part about this recipe is that you can use whatever meat/veggies you have on hand. I think this would be great with asparagus, roasted broccoli, baby scallops, chicken sausage etc. This is a great recipe to use to clean out your fridge!

no meals out in march!

Friends, here’s the deal – today marks the first day of our attempt to avoid eating out for the month of March. The ONLY exceptions were allowing are birthday dinners because well, our friends are dear and we want to celebrate them. It wouldn’t be very fair of us to postpone a March birthday dinner to April…so Marmie, you are in the clear, we’ll see you tomorrow!

I’ve already pinned tons of recipes that are great for the freezer and we’ve pledged to be better about going to the grocery store and actually buying groceries for more than one meal. In fact, I spent a good hour yesterday reorganizing my pins…#ineedalife.

One small, tiny problem is that is REALLY don’t like leftovers. Pizza and pasta without sauce are pretty much the only leftovers I like. Thank goodness C likes leftovers because our dinners turn into lunch the next day for him. Lunch for me will still primarily consist of peanut butter and honey sandwiches and maybe some greek yogurt.

I’m planning to purchase some of these so that I can make eggplant lasanga and butternut squash stuffed shells and mac & cheese and have an easy way to freeze and reheat them. The plan is to spend some time cooking on Sunday and then freeze the meals. I’ve done this with butternut squash soup, turkey chili and my meat sauce and it’s worked really well. If you freeze that kind of stuff in freezer baggies and lay them flat, they are SUPER quick and easy to defrost with some hot water. I freeze mine in quart bags which is about 1 – 1.5 servings — just the right amount for us!

Cooking would be so much easier and fun if my kitchen looked like this…and if I had a personal dishwasher….