SHOPPING LIST: (items in red are items needed)

SMITH'S:

Non-perishable:

AISLE 2: mustard, Kroger $2.29/20 oz $0.11/oz

AISLE 3: spaghetti sauce with mushrooms, onion and garlic, Smith's Prego $0.12/oz, 1 bottle needed

AISLE 3: organic whole wheat spaghetti, Simple Truth, $1.59/16 oz, 1/2 package per week, 1 package needed

AISLE 3: Organic whole wheat rotini, Simple Truth, $1.59/16 oz, Good Earth has Jovial brand Einkorn (never hybridized) fusilli organic wheat pasta on sale for $3.?? sometimes and Sprouts has it for $5.79 for 12 oz. (1 c per week, 1 box needed)

AISLE 4: chicken broth, Smith's Simple Truth organic free range $2.00/32 oz, 4 c for chicken noodle soup, needed

AISLE 4: vegetable broth for 2 c minestrone soup = 6 c

AISLE 4: kidney beans, (no preservatives) Smith's Simple Truth organic, 15 oz/$1.25 $0.08/oz 1 can needed for minestrone soup

AISLE 5: chia seeds, Simple Truth $4.79/12 oz $0.40/oz $6.40/lb

AISLE 5: whole wheat flour, 1 c for muffins + 1 c for rolls, bread, Smith's Provo Aisle 5 Kroger 5 lb/$3.49 $0.04/oz, Winco $1.03/lb in bulk bin

AISLE 5: white flour, unbleached, Kroger $3.49/5 lbs $0.04/oz, for chocolate chip cookies and banana muffins

AISLE 5: corn starch for cookies, Kroger $1.99/1 lb $0.12/oz, 1/8 tsp, 1/8 tsp needed

AISLE 5: molasses, Grandma's $4.49/12 oz $0.37/oz, (7 tsp, 1 bottles needed)

AISLE 5: coconut oil, $6.99/30 oz $0.23/oz, for cookies, 1/8 c, 1/8 c needed

AISLE 5: cherry pie filling, Smith's $3.99/21 oz $0.19/oz

AISLE 5: chocolate chips, Smith's Kroger Semi-sweet $4.29/12 oz $0.36/oz $5.72/lb

AISLE 6: oat milk, Simple Truth shelf stable $1.99/1 qt $0.06/oz,  (1 c smoothie + 1 c Tyler drink + 1 c w/ oatmeal = 3 c x 3.5 = 10.5 c, 4 c needed)

AISLE 6: toasted oat cereal, Kroger Honey Nut $3.79/27.2 oz $0.14/oz

AISLE 6: old fashioned oats, Kroger 42 oz/$4.49 $0.11/oz, Sprouts organic Bob's Red Mill, $5.99/32 oz ($3/lb), Smith's organic old-fashioned oats, Nature's Path, $5.99/18 oz) 1 c x 3.5 = 3.5 c raw, 2 c needed

AISLE 7: Utah raw honey, Local Hive $7.99/16 oz (3.5 Tbs, 1 bottles needed)

AISLE 10: Apple juice, Kroger $2.50/64 oz $0.04/fl oz ($5/gal), 2 c x 3.5 = 7 c, 3 c needed

AISLE 12: pizza, cheese, Red Baron Four Cheese $3.99/21. oz $0.19/oz

AISLE 22: pizza crust Kroger $2.50/13.8 oz $0.18/oz

AISLE 22: ziplock sandwich bags for freezing meat & Stephen's lunches, Kroger $6.49/280 ct ($0.02 ea)

AISLE 22: uncoated paper plates for microwave, Smith's $4.49/100 ct ($0.04 ea)

Produce Section:

PRODUCE SECTION: cashews, Smith's Simple Truth $0.47/oz, 42 oz/$14.99

TABLE 4: potatoes, organic russet, Smith's Simple Truth 3 lbs/$3.49, Provo Walmart Marketside 3 lbs/$3.84, 2 breakfast x 2 = 4 + 2 french fries/baked potato = 6, 6 needed

garlic (A single head typically has 11) (2/week for noodle soup, ? minestrone soup, 0 cloves needed) 

organic apple, Smith's $1.99/lb Simple Truth 2 lb bag/$3.99, (3 x 3.5 =10.5, 7.5 needed)

celery Smith's sleeved $1.99, Rancho Markets $2.99/stalk, (3.5 ribs for noodle soup + 3.5 ribs for salad = 7 ribs or 1 stalks, 0 ribs or 0 stalks needed) (a single stalk typically has 7-9 ribs)

organic kale, Smith's $2.49/lb lose (website lists per pound but in store listed as each and they are half a pound, but male manager told me to ask at checkout for them to adjust the price to honor the price on the website and that the produce dept has the ability to change the prices with manager approval to make them match the online prices), (not baby kale, it is too expensive)

shredded carrots (1.75c , 1 c needed)

carrot chips Smith's Kroger $2.29/lb (1 c/wk steamed veggies + 3.5 c noodle soup = 4.5 c/week, 4.5 c needed) 

lemon for red lentil soup & fish sticks

ranch dressing, Litehouse $4.99/13 oz $0.38/fl oz

green beans, $2.19/lb

corn on the cob winter and spring (summer and fall get at Rancho Market $0.79/lb)

tomatoes, roma, Smith's $0.99/lb or $0.30 ea, Winco $1.28/lb, Rancho Market normally $0.79-1.29/lb, 0.5 for salad x 3.5 = 1.75 + 1 for fajitas + 0.5 for sub sandwiches + 0.5 for grilled chicken sandwiches +1 for cafe rio salads =  5 needed

zucchini, small, for minestrone soup, Smith's $1.69/lb

Refrigerated:

MEAT: chicken breasts, Heritage Farm $13.46 (weight not listed online, varies by package) $2.99/lb about $16.12/5.39 lb 

MEAT: beef, Smith's Kroger 5 lb/$24.99, Smith's Kroger patties 8 ct 30.4 oz/$12 $6.32/lb

Frozen:

frozen peas (0.5 c for salad x 3.5 = 1.75 + 0.9 c for noodle soup + 1.5 c for boiled veggies= 4.15 c, 3.15 c needed)

fish sticks, Van De Kamp's Crunchy breaded $5.99/24.6 oz $0.24/oz $3.89/lb,

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RANCHO MARKETS: (weekly flyer)

watermelon, Rancho Markets Personal "dulcinea" $3.99/6 lbs $0.67/lb through 2/16, Smith's large watermelon $8.99, Smith's Mini $4.29, (1.75 days x 3 servings x 1/2c. servings/pieces = 6, 0 melons needed).  

pineapple Rancho Market $0.50/lb til 2/16, normally $0.99/lb, Smith's $2.79

oranges, Rancho Markets $0.25/lb through 2/20, Smith's $1.49/lb, 3 x 3.5 = 10.5, 10.5 needed 

fresh corn on the cob $0.79/lb (summer & fall)

cucumber, Rancho Markets $0.59/ea Smith's $0.79/ea  (1/2 per day x 3.5 = 1.75, 0.75 needed) 

banana, Rancho Markets $0.50/lb, Winco $0.50/lb, Smith's $0.55/lb (1 pre-workout + 1 breakfast = 2 x 3.5 = 7, 7 needed) 

romaine lettuce, Rancho Markets $0.99/lb, Smith's $2.49/lb, (7 c, 1 head needed)

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PROVO NEIGHBORHOOD MARKET WALMART:

AISLE A8: Active dry yeast, Provo Walmart (also at Orem Walmart for same price) Fleishman's 4 oz/$5.48

cinnamon, Walmart Great Value 2.5 oz/$1.32 $0.52/oz Aisle A9, Bosch Kitchen Center 1 lb 2 oz $10.65 ($0.59/oz = $9.47/lb).  See price at Sam's Club, Smith's Smart Way $1.25/1.94 oz $0.64/oz, Costco $1.03/oz

popcorn, Jolly Time 32 oz/$2.66 $1.33/lb

SPROUTS:

sesame seeds, Sprouts bulk $4.99/lb on sale (normally $5.99/lb), Walmart $0.96/oz $15/lb, Smith's $23/lb (website lists it lower per oz but it is wrong), 3.5 tsp needed

Toothpaste, hydroxyapatite for Tyler & Stephen, not mint

COSTCO:

olive oil, Kirkland Organic $0.31/fl oz $20.99/67.6 oz $39.68/gal, Smith's Filippo Berio Extra Virgin $0.36/fl oz, $8.99/25.3 fl oz

WINCO OREM:

canned diced tomatoes, Winco $0.88/14.5 oz, Smith's Aisle 4: Kroger $1/14.5 oz ($0.07/oz)

avocado, Winco $0.48/ea medium, Rancho Markets $1.50/jumbo Mexican on sale through 3/1/26, Smith's medium $0.89 ea, Smith's large $0.99 ea, (0.5/salad x 3.5 = 1.75 + 0.5 sub sandwiches + 0.5 cafe rio salads + 0.5 Chilis fajitas, 2.75 needed)

yellow large onion, Winco $0.68/lb, Smith's $0.79/lb (0.9 pasta fresca + 0.9 noodle soup= 1.8, 0 needed) 

broccoli, Winco $1.98/lb, Smith's $2.19/lb, Rancho Markets $2.79/lb

pumpkin seeds, roasted salted $5.28/lb

dry roasted almonds, no salt, $6.78/lb

cashews, salted roasted $5.58/lb

walnuts, $5.28/lb

chia seeds $3.58/lb

granola $1.98/lb

flax seeds, ground, Winco $2.14/lb bulk bin, Smith's AISLE 5: Bob's Red Mill, $4.99/16 oz $0.31/oz

MEAT: turkey, Winco breast bone in $2.47/lb, Smith's Butterball $14.99/3 lb

mild banana peppers, Winco $2.76/16 oz, Smith's AISLE 2: Kroger $2.99/16 oz

hamburger buns, Winco $1.34/12 oz (8 ct), Smith's AISLE 2:  Smart Way white $1.49/12 oz $0.12/oz (online lists hotdog in title but has picture of hamburger)

100% whole wheat bread, Winco $2.10/24 oz, Smith's AISLE 2: Franz $2.50/24 oz ($0.10/oz or $1.67/lb), Great Harvest 1 loaf= 2 lbs = $6.79 ($3.39/lb), (4 breakfast x 2 days = 8 pieces + 4 sandwiches= 12 slices, 8 slices needed) 

free-range eggs (allows chickens to be outside for at least a small time each day), Winco $5.58/24 ct $0.23/ea, Smith's Nellie's $5.49/dozen, $0.46/oz $4.15/lb, 1 lb= 454 g, 1 large egg = 50 g, 9.08 eggs = 1 lb, 1 egg= 0.11 lb, 12 large eggs = 1.32 lb, Kroger 60 ct (not free-range) $0.16 ea ($1.49/lb), 4/day x 3.5 = 14, 14 needed

beef patties, frozen $13.34/3 lbs

turkey gravy mix, Winco $0.48/0.75 oz, Smith's AISLE 4: Kroger $0.99/0.87 oz

red bell pepper, Winco $0.98 medium, Smith's $1.59 large ($0.18/oz if it is 9 oz, or $2.83/lb) (a large bell pepper typically weighs 5-9 oz) (1/4 x 3.5 = 0.9, 0.8 needed) 

GOOD EARTH:

Toothpaste, hydroxyapetite for Tyler, not mint

Coconut milk, Califia organic $10.29/48 oz

MACEY'S: 

OREM WALMART: 

SMITH'S SPRINGVILLE:

AMAZON:

black pepper, ground, Fresh Finest 5 lb/$45.99 $0.57/oz

pure vanilla extract, Costco online Rodelle $29.90/32 oz $0.93/fl oz, Smith's AISLE 5: Private Selection $22.99/16 oz $1.44/oz, 0.25 tsp, 0.25 needed

iodized sea salt for oatmeal, noodle soup, lentil soup, ranch dressing (Amazon & Walmart.com sell Pacific Pelican Himalayan 2 lbs, $20 with free prime membership shipping).   

SMITH'S OREM:

NON-FOOD:

eye makeup remover

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Meal Plan (feeds 2.5 adults): <$3/lb for grains & produce, $4/lb dried legumes, <$5/lb animal products, $8/lb ($0.50/oz) nuts/seeds, $9/gallon ($0.07/fl oz) drinks (128 fl oz in 1 gallon), <$10/lb toppings/spices/ingredients that only use a small amount of, $40/gallon ($0.31/fl oz) oil, no pork (mRNA vaccines), Low Acrylamide, No Dirty Dozen Pesticides, low in refined sugars (not first ingredient listed), free-range animal products. 

Natural remedies for allergies:

Plant based mostly vegan diet

70-80% of the immune cells are in the gut.

7 remedies:

1. Whole foods (aside from coconut milk) and small amount of organic free-range meat, no processed foods, 90% produce 

2. Lots of Raw foods, fermented foods, greens.  Cooking destroys enzymes and probiotics.

3. No processed sugar, only honey.  

4. No dairy, milk, cheese, butter which cause congestion.  Use alternatives like coconut milk, flax, avocado.

5. No wheat except einkorn flour which is unhybridized has much less gluten. Modern wheat glues up the digestive system.

6. No chocolate, eat mushrooms and herbs for energy 

7. No stress, spend as much time in nature as possible.  Don’t over work or over-commit.  Keep life minimal, get lots of rest and spend as much time in nature as possible.

Natural cold remedies:

Vitamin C: red pepper, kale, golden kiwi

Vitamin D: Mushrooms

Zinc: pumpkin or sesame seeds

Selenium: Brazil nuts

Quercitin: Capers

8 am Breakfast:

1 cup old fashioned oats, cooked (yields 2 c cooked) (x 3.5 = 3.5 c raw)

1/8 tsp iodized sea salt (Amazon & Walmart.com sell Pacific Pelican Himalayan 2 lbs, $20 with free prime membership shipping).  Iodine deficiency is linked to Hashimotos.  Plant sources include sea vegetables like kelp but they are not very yummy and kids won't eat it and it doesn't go with my meals)

1/8 tsp cinnamon

1 tsp flax seed (fat)

1 tsp roasted salted pumpkin seeds (zinc)

1 tsp sesame seeds (zinc)

1 tsp raw local honey (helps with allergies and coughs) (x 2 x 3.5 =7 tsp, 0 bottles needed)

1/2 c coconut milk (x 3 x 3.5 = 5.25 c)

1/4 banana x 3.5 = 0.9

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4 boiled eggs with iodized sea salt and pepper

toast made from Einkorn flour, honey, yeast, salt

Whole Food Plant-Based White Guava Smoothie Recipe

• Prep time: 5 minutes

• Servings: 1-2 

Ingredients:

• 2–3 ripe white guavas (washed, chopped, rind left on is fine if blended well)

• 1 ripe banana (frozen is better for thickness)

• 1 cup unsweetened plant-based milk (try coconut milk)

• 1 tbsp chia seeds (optional, for thickening/nutrition)

• Optional: 1–2 pitted dates or honey (for extra sweetness, though ripe fruit is usually enough)

• Ice cubes (optional) 

Instructions:

1. Prep Guavas: Wash and chop the white guavas. If you do not have a high-speed blender, remove the seeds first to avoid a gritty texture.

2. Blend: Add the chopped guavas, banana, plant-based milk, and optional seeds/sweetener to the blender.

3. Process: Blend on high for 1–2 minutes until creamy.

4. Strain (Optional): If you prefer a completely smooth texture, strain the smoothie through a mesh strainer to remove any remaining seed fragments.

5. Serve: Pour into a glass and serve immediately. 

Tips for Success:

• White Guavas: White-fleshed guavas have a more mild, tropical flavor compared to pink guavas and are perfect for a subtle, creamy smoothie.

• Balance Flavors: A dash of lime juice or a small piece of fresh ginger can be added to balance the sweetness of the fruit.

• Keep it Whole Food: Use whole fruit and skip added sweeteners to keep the recipe strictly whole-food plant-based. 

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10 am Snack: 

3 oranges

nuts

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12:00 pm Lunch:

Eat left overs from the dinner the night before.

2:00 pm Afternoon Snack:

1 organic apple, medium (x 3 x 3.5 = 10.5)

nuts

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4:30 pm Post-Workout Snack:

1/4 c. cashews, roasted, salted (x 3 x 3.5 = 10.5 c)

1/2 banana (x 2 x 7 = 7 + 14 from above = 28)

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5:30 pm: Dinner:

Green Smoothie:

2 oz coconut milk

1/2 avocado

1 c pineapple frozen

1/4 c organic kale

2 Tbs raw local honey

1/2 Tbs ground flax seeds

1/2 c ice

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Monday: Olive garden style Minestrone soup made with tomatoes, garlic, onions, zucchini, green beans (2 extra veggies to make up for Sunday dinner) kidney beans

Tuesday: chicken nuggets, Corn on the cob, raw carrots, steamed broccoli, peas

Wednesday: Hamburgers with Einkorn whole wheat buns, tomatoes, lettuce, french fries baked with no oil

Thursday: Chicken noodle soup with Einkorn noodles, onions, garlic, carrots

Friday: Spaghetti with meat balls, Einkorn whole wheat noodles, tomato sauce, mushrooms, garlic

Saturday: Cashew chicken stir-fry, broccoli, carrots, red peppers, brown rice 

Sunday: Beef steak, fries, asparagus

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7:00 pm Evening Snack:

1/4 c raw pistachios ( x 3.5 = 0.9 c)

1/2 c watermelon, organic peaches, pineapple, or other fruit that is <$3/lb in season (x 4 x 7 = 14)

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Dessert:

Sunday Apple/peach/cherry Pie (rotate) made with whole wheat Einkorn flour, honey, banana/applesauce

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2025 Dirty Dozen list

1. Spinach, 2. Strawberries, 3. Kale, collard, and mustard greens, 4. Grapes, 5. Peaches, 6. Cherries, 7. Nectarines, 8. Pears, 9. Apples, 10. Blackberries (new), 11. Blueberries, 12. Potatoes (new). 

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*It is healthier to eat seeds and nuts that have been soaked, sprouted, or lightly cooked/roasted as this reduces phytic acid and other enzyme inhibitors, improving mineral absorption and digestibility.  Phytic acid binds minerals (iron, zinc, calcium, magnesium) making them harder to absorb.  Enzyme inhibitors can block digestive enzymes, slowing digestion and potentially causing stomach upset.  Until we are better able to find the time/money to buy them from Wildly Organic or soak and dehydrate them ourselves, buy them roasted.

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Chicken noodle soup: 

Bring to boil a piece of chicken in a medium pan with 4 cups of chicken broth

Add 1/4 yellow onion, finely chopped

1 rib celery, finely chopped

1 c carrots (pre-sliced)

2 cloves garlic, finely chopped

1/8 tsp pepper

1 c white spiral noodles.  1  x 16 oz pkg = 8 servings x 3/4 c = 6 c

Remove chicken and cut into small pieces, then return to pan

Set timer for 10 min

When timer rings, add 1/2 c frozen peas & 3/4 tsp iodized Himalayan salt

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Banana muffins: https://kristineskitchenblog.com/one-bowl-cinnamon-banana-muffins/

12 muffins

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Author: Kristine Rosenblatt

Ingredients

• ▢ 4 tablespoons olive oil

• ▢ ⅓ cup pure maple syrup

• ▢ 1 cup mashed ripe banana, about 2.5 medium or 2 large or 3 small

• ▢ ¼ cup milk, whichever kind you prefer (oat, etc.)

• ▢ 1 teaspoon vanilla extract

• ▢ 2 large eggs

• ▢ 1 ½ teaspoons ground cinnamon, plus more for sprinkling muffin tops if desired

• ▢ 1 teaspoon baking soda

• ▢ ½ teaspoon salt

• ▢ 1 cup white whole wheat flour, or regular whole wheat flour

• 1/2 c white flour

• walnuts

Instructions

• Preheat oven to 350° F. Line muffin tins with paper liners. 

• Put the oil, maple syrup, mashed banana, milk and vanilla in a bowl. Whisk to combine. Whisk in the eggs.

• Mix dry ingredients in separate bowl until well combined. Add the dry ingredients to the moist ingredients and stir with a large spoon or spatula until just combined. Be careful to not over-mix.

• Scoop the batter into the prepared muffin tin, filling each about 3/4 full.

• Optional: Sprinkle tops of muffins with cinnamon.

• Bake for 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (Mini muffins will take about 10-12 minutes to bake.)

• Let muffins cool in the pan for 5 minutes and then remove to a wire rack. Serve warm or at room temperature.

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Red Lentil Soup:

https://wholesomecrumbs.com/creamy-vegan-red-lentil-soup-oil-free/#recipe

Ingredients

• chopped yellow onion about 1/4 a large onion

• 1.5 medium whole carrots, chopped

• 1.5 medium ribs of celery, chopped

• 3 cloves fresh minced garlic 

• 1 cup dry red lentils rinsed and picked through to remove any debris

• 4 cups veggie broth I use regular but you can use low sodium too

• 3/4 tsp cumin

• 1/4 tsp smoked paprika

• 3/4 tsp ground ginger or fresh ginger to taste

• 1/2 tsp salt ?

• 1/4 tsp pepper 

• a couple squeezes of lemon, add the lemon just before serving

• cilantro for garnish

Instructions

1. Start by chopping your onion, carrots and celery.

2. Next, add a couple splashes of veggie broth to a large pot and turn the heat to medium. Add the chopped onion, carrots and celery. Saute for about 5 minutes, stirring occasionally. Add a little more broth if it dries out.

3. Then, add your minced garlic and saute for another 2 minutes.

4. Next, add your dry red lentils and veggie broth to the large pot. Stir well, cover, and turn the heat to high. Once boiling, immediately reduce the heat to med-low and simmer until lentils are cooked, around 12-15 minutes.

5. Next, add in your seasonings: salt, pepper, ground ginger, cumin and smoked paprika. Stir, taste test and adjust seasonings to preference.

6. Stir in the fresh lemon juice right before serving, and top with fresh cilantro and extra black pepper. Enjoy!

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Chocolate Chip Cookies modified from this recipe: https://theconscientiouseater.com

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings 16 Cookies

Ingredients

• 1 whole wheat flour

• ¼ cups + 2 tablespoons  white flour

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon cornstarch

• ½ teaspoon salt

• ½ cup coconut oil melted

• ½ cup pure maple syrup

• 1 egg 

• 1 teaspoon vanilla extract

• ½ cup chocolate chips

Instructions 

• Preheat your oven to 350 °F and line two baking sheets with silicone baking mats or parchment paper. Set aside.

• In a small bowl, prepare you flax egg by whisking 1 tablespoon of ground flaxseed with 3 tablespoons of warm water. Set aside to "gel" for 5 minutes.

• In a large bowl whisk together the dry ingredients, from the whole wheat flour to the salt.

• In a separate bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined.

• Fold in the chocolate chips.

• Chill the dough in the fridge for 15 minutes to allow it to firm up a bit. Then drop the dough by 2 tablespoon amount onto your baking sheets.

• Bake for 10-12 minutes, rotating the baking sheets 180 degrees half way through. If you are using two different oven racks, also switch the baking sheets so that the sheet on the top rack goes to the bottom rack and vice versa.

• Let cool completely.

Notes

• Feel free to use whatever nuts you enjoy. Or omit them all together.

• Store any leftover cookies in an airtight container for up to a week.

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https://sundaysuppermovement.com/almost-chick-fil-a-chicken-noodle-soup-sundaysupper/#recipe

Olive Garden Minestrone Soup

Prep Time 

15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Serves 3

Ingredients 

• 1 tablespoon olive oil

•  1/4 large onion or half medium diced 

•  1/2 rib celery sliced

•  1/2 carrot peeled, quartered and sliced

•  1/2 zucchini quartered and sliced

•  1/4 cup cut green beans

•  1 teaspoon (1 clove) minced garlic

•  1/2 tsp salt (adjust as needed)

• 1/4 tsp pepper (adjust as needed)

•  7 ounce canned diced tomatoes

•  3 cups vegetable broth

•  1 teaspoons Italian seasoning

•  1 15 ounce can kidney beans drained and rinsed

• 1/2 cup small shell pasta

•  1 tablespoon chopped parsley

Instructions 

• Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.

• Cook until the vegetables are tender, 4 minutes. Add the garlic & green beans and cook for 30 seconds. 

• Add the tomatoes, vegetable broth, and Italian seasoning to the pot. Bring to a simmer.

• Add the kidney beans and pasta to the pot. Simmer for 15 minutes or until pasta and vegetables are tender.

• Add salt and pepper.   Sprinkle the parsley over the soup and serve.

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Olive Garden Bread Sticks: https://www.iheartnaptime.net/olive-garden-breadsticks-recipe/#recipe

Prep Time: 30 minutes mins

Cook Time: 15 minutes mins

Rest time: 25 minutes mins

Total Time: 1 hour hr 10 minutes mins

Servings: 16

Ingredients 

• 0.38 cups warm water, about 105°F-110°F

• 0.25 Tablespoon active dry yeast

• 0.25 Tablespoon granulated sugar, or honey

• 0.81 cups (422 grams) all-purpose flour, plus more for rolling

• 0.5 teaspoons fine sea salt

• 0.25 Tablespoon extra-virgin olive oil

• 1 Tablespoons salted butter, melted

• 0.19 teaspoon garlic powder

• 0.19 teaspoon garlic salt

Instructions

1. In a small bowl, mix the water, yeast, and sugar until just combined. Cover with plastic wrap and let sit 5 minutes, or until it begins to foam.

2. In a stand mixer fitted with a dough hook, combine half of the flour and all the salt. Stir in yeast mixture and olive oil. Add 1/2 cup flour at a time until the dough is smooth, but not sticky. Cover the bowl with plastic wrap and allow the dough to rise for 15 to 30 minutes. 

3. In a small bowl, stir together the butter, garlic powder. and garlic salt. Set aside.

4. Preheat the oven to 400°F. Line two baking sheets with parchment paper or a silicone mat. Lightly flour the counter or a breadboard and divide the dough into 16 pieces (about 1.5 ounces per piece). Roll each piece into a log about 8 to 10 inches long. Place on baking sheets about 2 inches apart. Let breadsticks rest about 10 minutes before baking.

5. Bake 10 minutes. Remove from oven and brush the tops with the butter mixture. Bake an additional 3 to 5 minutes, or until the bottom of the breadsticks are lightly browned. Brush any leftover butter over the top when they come out of the oven.

6. Remove from oven and allow to cool a couple minutes before serving. Serve while warm.

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Hamburger Sausage: https://faithfamilyandbeef.com/2019/09/homemade-ground-beef-sausage.html

• Prep Time: 35 minutes

• Total Time: 35 minutes

• Yield: 1 pound of sausage 1x

Ingredients

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon rubbed sage

1/2 teaspoon salt* 

1/2 teaspoon pepper**

1 pound ground beef

Instructions

Add all of your dry ingredients to a small bowl and give them a quick stir.

Grab a mixing bowl and toss your ground beef into it. Sprinkle the dry sausage ingredients over the ground beef. Mix the ground beef and the dry ingredients. Use your hands. Don’t be afraid to really get in there and get your hands meaty. Mix it up until your ground beef and spices are thoroughly combined. Cover your newly made sausage, and set it aside in the refrigerator for 30 minutes.

After the half hour has passed, you can use the sausage in a recipe, cook it and freeze it, or freeze it uncooked to use at a later date. Enjoy!

Notes

1. You can totes bump it up to 1 teaspoon if you like your sausage a little saltier.

Same as with the salt, bump it up to a full teaspoon if you like your sausage with more pepper.