Sugar Free Peppermint Mocha Smoothie With SweetLeaf Organic Stevia Sweetener

By Meg Hodson

I received complimentary samples of Sweet Leaf Sweet Drops and stevia packets to try. All delicious opinions remain 100% my own.

My family and I just got back from a whirlwind week long road trip to Disneyland (more on that later this week on the blog). Our trip was filled with lots of rides, lots of walking, fun shows, plenty of sunshine, and treats, too. I don't think we have eaten as much ice cream in one week as we did at Disneyland! 

That is definitely not the norm for us; I try to be conscious of the sugar intake for my family, so treats like ice cream are rare. But I also don't want them to feel left out, too. So, I was excited to try SweetLeaf Organic Stevia® Sweetener. SweetLeaf Organic Stevia® Sweetener is a certified organic, zero-calorie sweetener made from high-quality stevia leaves. With a delicious taste that is sweeter than sugar, SweetLeaf Organic Stevia® Sweetener is perfect for sweetening hot or cold beverages,cereals, baked goods, desserts, fresh fruit, yogurt, and more. In one of my most popular martini recipes on my blog, my Skinny Raspberry Lemon Drop, I used stevia to cut down on the sugar and calories. SweetLeaf Organic Stevia Sweetener is gluten free, and contains no artificial ingredients, calories, carbohydrates, or glycemic response, making it ideal for people managing their blood sugar or calorie intake.

I love making smoothies for my kids. It's an easy way for them to get a lot of nutrients in one snack. Most of the time, I make them fruit smoothies, but thought I would make a smoothie that is more of a "treat" using SweetLeaf Organic Stevia® Sweetener. In my sample pack, I received their popular Sweet Drops. They are easy to add to beverages for a sweet treat that is not full of sugar. 

Sugar Free Peppermint Mocha Smoothie

Prep time: 3 minutes
Cook time: 1 minute
Total time: 4 minutes

Ingredients

• 3/4 cup unsweetened coconut milk (or milk of your choice)
• 1 cup sugar free vanilla frozen yogurt
• 1/4 teaspooon vanilla extract
• Small handful of chocolate chips
• 8 drops SweetLeaf Peppermint Mocha Sweet Drops
• 1/2 cup ice cubes

Cooking Directions

1. Add all ingredients to blender and mix well. Serve immediately.

Need more inspiration on recipes and ideas on how to use SweetLeaf Organic Stevia® Sweetener? Connect with SweetLeaf online to see their latest products and get exclusive access to discounts and special offers!

Do you use stevia? What is your favorite way to use it?

What Do I Do With That Spice?

By Meg Hodson

I received complimentary samples from Olde Westport Spice Company in exchange for my review. All opinions remain 100% my own.

I am often dazzled and albeit overwhelmed by the varieties of spices and spice blends out there! If you are someone like me who likes to cook regularly and create recipes, it can be hard to keep track and remember which spice works well in which recipes. 

I recently received some amazing spices from Olde Westport Spice Company and thought it would be good to make a list of common spices, some not so common, and spice blends and what their best uses are. Olde Westport Spice Company creates custom spice blends, seasonings and dry soups. Olde Westport Spice & Trading Company is a 33-year-old spice manufacturer that is still going strong. This online company operates a small plant in Goodland, Kansas, and knows a thing or two about spices, seasonings and soups. 

I hope you find this list helpful when cooking and creating new recipes. With this list, I am assuming you know what to do with basic spices like salt, garlic, and pepper.

1. Oregano. This is possibly one of my favorite spices, only because I think it takes second fiddle to basil and parsley. Oregano, for me, is a staple in Mexican sauces, Mexican recipes, Italian sauces, and even a dash in eggs tastes amazing!

2. Paprika. I almost use smoked paprika exclusively now; that smoke flavor works perfectly in recipes that call for paprika. For that "secret ingredient" feeling in recipes, use paprika in dips, chili, macaroni and cheese, Mexican sauces, egg salad, sauces, and soup.

3. Nutmeg. Okay, I know you probably are very familiar with nutmeg and routinely add it to pumpkin pie, muffins, and other baked goods. What many don't know is that nutmeg is that perfect last spice for cream sauces, like alfredo. I also sometimes put a few dashes in my homemade marinara sauce. It's perfect when roasting root vegetables, like turnips. When making butternut squash with a savory profile (i.e., olive oil, sea salt, etc.), it compliments the squash nicely. And once again, it is perfect in Mexican sauces, like enchilada sauce. 

4. Mesquite. I say "mesquite" and I think most of you will think of beef. But surprisingly, it also works great with fish and chicken. I also used my sample of Olde Westport Spices on roasted root vegetables and they turned out great!

5. Traditional Chili Seasoning vs. Chili Verde. These two spice blends are similar, but to me, the main difference is "spice vs. tanginess". Chili verde spice blends have that more pungent, tang that some people prefer not only in their chili, but in other dishes like soup. Traditional chili blends are what most associate with a good, meaty chili; it's packed with chili powder, paprika, and red chili peppers. Both compliment traditional chili recipes, your personal preference will determine which one you choose.

6. Dill. I love adding dill to egg salad, fish, and even chicken. Not as common is using dill on fresh fruit. I love to actually mix it with diced mint leaves for a refreshing summer salad. 

7. Bay Leaves. I love to add a few to soups or stews in the crockpot. Be sure to remove before serving.

8. Chocolate. Many don't think of chocolate as a spice necessarily, but I find myself using it in sauces quite a bit (give your enchilada sauce or homemade BBQ sauce a flair) and I always put a few dashes in my chili.

What are your favorite spices and how do you use them? Be sure to take advantage of 10% off Olde Westport Spices by using the discount code usfamilyguide.

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Not-So-Cheesy Mac 'n Cheese (Dairy Free)

By Meg Hodson

Yum! Who doesn't love a good macaroni and cheese? It's something I fix in our house regularly and I am always looking for ways to reinvent it. 

I came up with this delicious version of mac 'n cheese a few ways. First, I always keep lots of veggie purees on hand in my freezer to blend into recipes like marinara sauce, pasta, and more. So, I knew my butternut squash puree would be perfect for a vegan, dairy free macaroni and cheese. 

Second,  I have been experimenting with nutritional yeast lately. What the heck is nutritional yeast, you may ask? It's an organism that grows on molasses and then is harvested, washed, and dried with heat to kill or “deactivate” it. Because it’s inactive, it doesn’t froth or grow like baking yeast does so it has no leavening ability. It's high in B vitamins, selenium, zinc, and protein. It's low in fat and gluten free. It's easy to find in the bulk foods section (usually near flour) and sometimes you can find it in the spice aisle (Bragg, best known for their apple cider vinegar, makes a nutritional yeast seasoning). It's often used to make "cheesy" sauces, so I knew it would be perfect for my dairy free macaroni and cheese recipe.

I tested this on my kids and they really enjoyed it! I hope your family enjoys it, too!

Not-So-Cheesy Macaroni and Cheese

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Yield: Serves 4-6

Ingredients

• 1 pound of your favorite pasta (I used large shells)
• 3/4 cup pureed butternut squash
• 1/4 cup pureed cauliflower
• 1/2 cup + 2 tablespoons unsweetened coconut milk
• 1 teaspoon granulated garlic
• 1 teaspoon smoked paprika
• 1 tablespoon dehydrated onion
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 dashes nutmeg
• 1/4 cup nutritional yeast
• 2 tablespoon olive oil

Cooking Directions

1. Boil your pasta according to directions. If you don't have butternut squash or cauliflower puree on hand, it's easy to make. With the squash, peel and dice the squash into cubes. Lightly toss with oil and salt. Bake at 400 degrees for 45 minutes. Transfer to a blender or food processor to puree. Add a little water if the mixture gets too think. For cauliflower, take fresh cauliflower and steam for 5-6 minutes. Transfer to blender or food processor and puree.
2. When pasta is done, drain and return the same pot to the stove over medium heat. Add all remaining ingredients and stir until well blended. Continue to heat for an additional 1-2 minutes. Add pasta to this mixture and stir well.
3. Test taste. Sometimes you will need a little more salt to your liking.

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Creamy Chipotle Dip + Alexia Fries = Heaven!

By Meg Hodson

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GameTimeGrub #CollectiveBias

Well, football season might be over, but we are knee deep in basketball season. My family loves the sport, both college and pro, and it's always fun to have some quality family time together to watch a big game. I like to make these times a little extra special, too. Sometimes, it's pizza night (yep, including eating dinner on the couch!) Other times, it's fixing some of their game day favorites for tip time. 

On a recent grocery stop at Wal-Mart, I picked up some of our absolute favorite appetizers from Alexia Foods.  My entire family has been long time fans of Alexia Foods and their yummy french fries and onion rings. I'm a fan for many reasons. Not only are their products delicious, they also aren't filled with preservatives. I feel good about giving a treat like this to my family.

I love using Greek yogurt in many recipes because it tastes like you are having something decadent and rich, yet it's surprisingly low in calories and good for you. I thought a dip with a kick of chipotle would be the perfect compliment to Alexia sweet potato fries (my fave!) or with the Alexia onion rings. The spice in the dip is a perfect accessory for the savory sweetness of the fries. For onion rings, it's a step up from ketchup that makes this an ideal dip for them. Alexia Foods sides are super easy and convenient to prepare....just toss in the oven and bake. This gives you time to prepare this yummy dip while the fries or onion rings cook.

Creamy Chipotle Dip

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Yield: Serves 4-6

Ingredients

• 1 cup plain Greek yogurt
• 2 canned chipotle peppers + juice
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon dried parsley
• 2 tablespoon olive oil
• 2 tablespoon pickle juice
• 1-2 teaspoon kosher salt
• 2 tablespoon ketchup or tomato paste

Cooking Directions

1. Prepare your choice of Alexia Foods sweet potato fries or Alexia Foods onion rings according to directions.
2. While that is cooking, in a blender or food processor, combine all ingredients (start with just 1 teaspoon of the salt and add more later if necessary). Blend well. If mixture seems to thick, add a little more pickle juice. Test taste and if you feel it needs the additional salt, add and re-blend. 
3. Transfer to bowl and serve with the Alexia Foods side that you prepared. Chill any leftover dip immediately. This also makes a great spread for sandwiches, too!

Alexia Foods products are easy to find in the freezer aisle at your nearby Walmart; look for the flag marked "potatoes".

Simple Herb Roasted Chicken + Bonus Meals!

By Meg Hodson

This is a sponsored post on behalf of Moms Meet. I received complimentary product for my post. All opinions remain 100% my own. #momsmeet #ad 

I am an avid cook for my family. Except for Friday night pizza and the occasional splurge here and there, it is homemade meals throughout the week. I am best friends' with my dry erase calendar, which I fill up at the beginning of each month with meal assignments for each day. 

One of my favorite meals to prepare is a roasted chicken. My children love chicken and this is the perfect "starter" to numerous meals (more on that below).

I tried out a new line of fresh chicken that I picked up at my near-by Wal-Mart called Harvestland. I chose one of their whole chickens around 5 pounds. It was refreshing to find out that all chickens are raised on family farms with very strict USDA Process Verified programs, which ensures that the chickens are fed all-vegetarian diets with no animal by-products, raised cage-free, and are never given any antibiotics, ever. They also offer organic chicken as well. 

Simple Herb Roasted Chicken

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes - 1 hour 45 minutes

Total Time:  1 hour 25 minutes - 1 hours 55 minutes

Ingredients

• 1 whole chicken
• 3/4 cube butter
• 1 tablespoon dried basil
• 1 teaspoon smoked paprika
• 1 teaspoon granulated garlic
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon ground parsley

Cooking Directions

1. Preheat oven to 350 degrees. Rinse the chicken well and drain cavity if necessary. Gently loosen the skin across the breasts of the bird. Place in large baking dish. Take 1/2 tablespoon of the kosher salt and sprinkle the cavity and outside of the bird. 
2. Combine the butter, the rest of the salt, and all the spices and melt together. Gently spoon some of the butter mixture under the skin of the breasts of the bird. Rub half of the remaining mixture across the top of the breast skin, the legs, and wings. Truss (tie) the legs together with twine. If you like, you can dice some potatoes and add to the bottom of the baking dish.
3. Cook approximately 15-20 minutes per pound until it reaches 165 degrees (check with a eat thermometer). About half way through cooking, drizzle the remaining butter mixture across the top of the bird.
4. Carve and serve!

I try to get as many meals as I can out of one chicken. Once you carve the chicken, put all the bones and extra fatty parts into a large pot and fill with water until the bones are covered. Add a teaspoon of salt if desired and simmer on low for 2-3 hours. Freeze and use for soups. making rice, etc. It's rich in vitamins, especially calcium.

Sometimes I make soup the very next day. Chicken broth is a great base for most soups. We love cheddar broccoli soup in our house. 

Any leftover chicken meat gets used in school lunches for sandwiches, tossed in caesar salad, and also creates another meal. I shred the chicken and use in enchiladas or burritos. Or, I make a chicken alfredo. 

Keep up with Harvestland on their Facebook and Twitter pages. 

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