Pet Bed Giveaway!

Hosted by: It’s Free At Last

Sponsored by: Baylee Nasco

Baylee Nasco has all of your Pet Bed and Blanket needs. They have a wide array of sizes and designs available and each item is customized and hand made specific to the consumer, using the patterns available. Be sure to check out Baylee Nasco and get your pet a special something for under the Christmas Tree this year.Be sure to read Kristin’s Review and find out how amazing her pet bed is and see how much her dogs love it.

I’m pretty sure that my cats, Peanut and Little Tiny would enjoy snuggling on this pet bed, too!

 

***The Giveaway***

 

1 winner will receive a Baylee Nasco Small Pet Bed ($108.00 Value)!

Giveaway is open to US Residents, ages 18+ years of age (limited to one entrant per household).

The giveaway ends on 12/04/14.

Simply follow the Giveaway Widget Form below for your chance to win. Be sure to return tomorrow to complete the daily entries

Good Luck.

 

The participating bloggers were not compensated for this post. We are not associated with any of the companies named above. No purchase is necessary to enter. Void where prohibited by law. The odds of winning are based on the number of entries received Open to US Residents, 18+ only. Limit one entrant per household. Confirmed Winner(s) (by Random.org) will be contacted by email. Winner(s) have 24 hours to respond before a new winner is chosen. No purchase necessary. Void where prohibited by law. The sponsor(s) will be responsible for product shipment to winner(s) of this giveaway. My blog is not responsible for product shipment/delivery. This event is in no way administered, sponsored, or endorsed by, or associated with, Facebook and/or Twitter, Google, Pinterest, Instagram or Klout. This disclosure is done in accordance with the Federal Trade Commission 10 CFR, Part 255 Guides Concerning the Use of Endorsements. Entrants must only enter with either one email address, IP address and/or Facebook account, anyone found violating these rules will be disqualified. It is at the sole discretion of the admin of the giveaway if the winner has met the rules or not.

 

Cash for Christmas Giveaway!

MLA - Tammy Creative K Kids - Tammy

Tammy from My Life Abundant and Tammy from Creative K Kids have gotten together with a few of our bloggie friends to have a giveaway!

Cash for Christmas Giveaway $250

We are so excited to be giving away $250 in cash prizes for you to use starting Thanksgiving weekend. Woo hoo!  Who couldn’t use extra cash for Christmas shopping?  Here are the prizes:

1 – $100 Amazon Gift Card
1 – $50 Target Gift Card
2 – $25 Walmart Gift Card
1 – $20 Khols Gift Card

Amazing. Right? Well, whats a gift card and getting up early, early to shop if you can’t focus on your shopping.  

So how about we add a $5.00 Starbucks gift card to each one of the prizes above!!

But wait. There is one more prize.

1 – $5 Starbucks Gift Card

Now its time to meet our wonderful co-hosts who have made this giveaway possible.

cfcCollage600

Starting at the top row we have:

Kim of KidPep | Jody of Mom ‘N Daughter Savings | Penny of Penny’s Passion | Jeanne of Home Garden Joy | Leticia of Desafio In The City | Barb of A Life in Balance | Tricia of The Good Mamma | Mary of Your Designer Dog Blog | Alecia  of Detours in Life, Family Vacay, Family Time Travelers | Katie of The Ramblings of an Overtired Mama | Michelle of On A Wing and A Prayer | Lauren of Heart of Deborah | Christine of Your Strong Tower | Lindze  of Interior Fun | Michelle of The Happiness Blogger | Stacy of A Moment in our World | Nikki of MBA SAHM | Paula of Beauty Through Imperfection | Sarah of Mommy of Two | Scarlett of Scarlett’s Excellent Adventures

Please stop by and say hi to these wonderful ladies and their blogs.

The giveaway will end midnight on Wednesday, November 26th, the night before Thanksgiving.  You will have 48 hours to respond to the email claiming the prize.  If you respond right away, we will get you the gift card promptly so that you can shop with it on Black Friday!  If we don’t hear in 48 hours, we will choose another winner. 

a Rafflecopter giveaway

Meal Planning Monday ~ Vegetarian Options for Holiday Gatherings

This week’s post is by Casey Lindberg-Coghill of Veggies & Glitter.

I’ll never forget my first Thanksgiving as a vegetarian.

While my family heaped their plates with smoked ham and oven-roasted turkey, my holiday meal consisted of pumpkin pie, brown sugar sweet potatoes, and several yeast rolls. Ironically, I had become a vegetarian for purely nutritional reasons, yet my feast was anything but nourishing. I knew that something had to change if I was going to successfully stick with this new lifestyle through the holiday season each year.

Since then, I have collected an arsenal of recipes that I can make and tote along to social gatherings from Thanksgiving to Christmas. Not only do I now have healthy options at holiday parties, but my friends and family have grown to look forward to these dishes as much as the meat-laden ones they have been devouring for years.

These five plates will brighten any holiday potluck spread, but they can also be served up as main entrees at home on busy weeknights. Whether you’re accommodating a strict vegetarian or just looking to lighten up on the amount of meat you consume yourself, these easy recipes will leave you feeling satisfied this season.

Monday: Butternut Squash and Wild Rice Salad

Image and recipe courtesy of The Vegetarian Times

Yes, planning a holiday meal is stressful, but I would argue that generating healthy meals during a busy week of school or work is just as taxing. Because half of this vitamin-rich recipe is prepared ahead of time, this salad is the perfect meal for a particularly manic Monday when ordering pizza seems like the only viable option.

Preparing the rice mixture on a leisurely Sunday and chilling it in the fridge overnight will make it possible for you to have an antioxidant-loaded meal on the table in less than a half an hour. To save yourself even more weekday work, also dice up the butternut squash and store it in the fridge one day prior to devouring this salad with your family!

Access the full recipe here: http://www.vegetariantimes.com/recipe/butternut-squash-and-wild-rice-salad

Tuesday: Roasted Sweet Potato Salad

Image and recipe courtesy of Whole Foods Market

I’ll be the first to admit that I only thought of the sweet potato as a dessert component until I had reached adulthood. After all, I had only ever tasted it when it was topped with marshmallows, smothered with brown sugar and butter, or incorporated into a pie. It never struck me that it was also a savory root vegetable packed with a slew of vitamins and nutrients, such as vitamins A and C, as well as iron and potassium.

Sweet potatoes are combined with fresh baby arugula and naturally sweetened with honey in this recipe, which is full of flavor without all of the processed junk that is often included in sweet potato dishes.

Access the full recipe: http://www.wholefoodsmarket.com/recipe/roasted-sweet-potato-salad

Wednesday: Quinoa Stuffed Acorn Squash

Image and recipe courtesy of Sayyes.com

Vegetarians obviously won’t be indulging in the main protein source (turkey, of course!) in which most people indulge on Thanksgiving. But that doesn’t mean that “tofurkey” has to be at the heart of a meatless feast. Even as someone who is enthusiastic about sampling a wide array of meat alternatives, I’ll be quite honest that the idea of faux turkey sounds revolting to me.

This delicious recipe will undoubtedly appeal to both vegetarians and meat lovers alike, and it will save you from having to resort to noshing on “tofurkey” this Thanksgiving.  Quinoa is often thought to be a grain because it’s frequently used as a replacement for rice, but it’s actually a seed that can sprout into a leafy vegetable if harvested in a certain way. Like leafy greens, it’s also packed with protein. Served in half of a roasted acorn squash and topped with pumpkin seeds, it will leave you feeling more satisfied than turkey ever could.

Access full recipe: http://sayyes.com/2013/11/quinoa-stuffed-acorn-squash.html

Thursday: Spinach and Cheese Strata

Image and recipe courtesy of Annies-eats.com

A vegetarian strata recipe is ideal to have on hand over the holidays due to its versatility. Not only would you be hard-pressed to find someone who wouldn’t love to indulge in such a decadently rich dish, but it can also be served virtually any time of day. While this dish was a hit when I served it to my family at a Thanksgiving weekend brunch, I also enjoy making it on cool fall evenings when it’s just my husband and me together at home.

Even though this dish is not for those who are counting carbs, it’s also loaded with protein-rich eggs and fiber-filled spinach. It’s certainly a healthier “comfort food” option than most others you will find this holiday season!

Access the full recipe: http://www.annies-eats.com/2010/03/15/spinach-and-cheese-strata/

Friday: Roasted Apple Pumpkin Soup

Image and recipe courtesy of Eating Well Magazine

 One of my favorite things to do during the fall months is to go apple picking with loved ones. Regardless of how many times I tell myself to take it easy, I always come home with more apples than I can physically consume before they rot! This recipe is one of my personal favorites because it combines tart apples straight from the orchard with pumpkin, one of my other favorite seasonal flavors.

Because it makes a large batch of leftovers that will last for up to three days in your refrigerator, this recipe is ideal for a busy holiday weekend when you want to have an easy, healthy option on hand. Just remember that in order for this to be a truly vegetarian dish, you must use vegetable stock rather than that made with chicken.

Access the full recipe: http://www.eatingwell.com/recipes/pumpkin_apple_soup.html

In addition to running her wellness blog Veggies and Glitter, Casey Lindberg-Coghill is a freelance writer based out of Charlotte, NC.  Aside from being  a writer, Casey is also a huge bookworm and fashion enthusiast who has rather  unhealthy obsessions with Justin Timberlake and anything pumpkin-flavored.

 

Dreft & Little Me Baby Giveaway

dreftone

Welcome to the Dreft and Little Me Pajamas’s Giveaway!

Keeping your little ones skin safe from harsh chemicals is important and Dreft is perfect for just that as its hypoallergenic, making it a great product to have around. I never knew they had so many products! I always use the detergent but I am happy to find out that they have fabric refresher and even cleaning wipes. You can check out SuperFrugalStephanie’s complete review of these products HERE. One lucky winner is going to win a prize pack just like above along with a set of Little Me Pajamas and a $30 Gift Card to use on their site! This would be an incredible gift for a new mom!


Enter to win below! Good Luck!

This giveaway is in no way associated with Facebook, Twitter, Pinterest or other social media. Your Strong Tower, SuperFrugalStephanie nor the bloggers promoting this giveaway are responsible for the fulfillment or shipment of prizes.
a Rafflecopter giveaway

 

 

 

Meal Planning Monday ~ Slow Cooker Comfort

Hello. It’s Heather popping in from Real: The Kitchen and Beyond. The dreariness of fall has hit in full force. I hear the rain falling outside as the damp seeps in. Fall is my favorite time to pull out slow-cooker meals. With school in session and fall activities starting up, there just never seems to be enough time and the first thing to go tends to be dinner time.

Besides the questionable healthiness of swinging through the fast food drive-thru, we also have the cost factor. With a family of 5, 3 of whom are growing children, fast food definitely isn’t very frugal. Having a meal plan and making it functional for busy days and evenings, ensures I hit that drive thru less. Freezer meals and slow cooked meals save the day and budget.

I have a new healthy favorite slow-cooker meal that is easy and packed with hidden veggies. After dinner I asked my thankfully not too picky eaters if they knew there was zucchini in it. (Tip one, puree it well and nobody will know.) This recipe will make two batches, filling two goals for me. One, a great healthy slow-cooker meal, and two, a freezer meal. The best part is this meal is egg-free for those who may be allergic to most lasagna dishes.

Chicken Sausage Zucchini Lasagna Casserole

Ingredients

  • 2 pounds chicken sausage, cooked (I make them ahead of time in the oven then fridge for meals)
  • 1 box lasagna noodles
  • 2 – 24 ounce cans crushed or diced tomatoes
  • 4 cups diced zucchini
  • 1 medium onion
  • 1 medium sweet pepper
  • 32 ounces ricotta
  • 24 ounces mozzarella, shredded
  • 1 tablespoon minced garlic/3 cloved, diced
  • 1 tablespoon oregano
  • 1 teaspoon basil

Directions

  • Boil water and cook lasagna noodles to al dente, drain.
  • Finely chop sausage in food processor or blender with a bit of tomatoes, be careful not to puree.
  • Blend rest of tomatoes, zucchini, onions, peppers, and garlic in blender or food processor then mix with sausage.
  • Mix together ricotta and seasonings.
  • Put 2 cups of meat and veggie sauce mixture in bottom of pan.
  • Fill surface with one layer of noodles, slightly overlapping them.
  • Cover noodles with about 1/2 cup ricotta mixture.
  • Add another 2 cup layer of sauce.
  • Add another layer of noodles.
  • Add another 1/2 cup of ricotta.
  • Add one more layer of noodles.
  • Dot with ricotta mixture and 1/2 cup sauce.
  • Cover with 8 ounces of mozzarella.
  • Slow-cook on low for 4-6 hours. Should be ready at 4 hours.

For freezer meal:

  • Preheat oven to 325.
  • Using a 9 x 13 aluminum pan,
  • Start with a layer of noodles.
  • Add a layer of meat sauce, then ricotta.
  • Continue layering until all ingredients are gone.
  • Cover with 16 ounces mozzarella.
  • Bake for approximately one hour, or until cheese is golden brown.
  • Let cool.
  • Wrap with several layers of plastic wrap.
  • Wrap with foil.
  • Tape reheating directions to package.
  • Freeze.
  • Pull out to thaw in refrigerator about 1 day in advance.
  • Pull plastic off, replace aluminum foil, and bake at 350 for 45 minutes – 1 hour.
  • If still frozen, add 20-30 minutes, depending how frozen it is.

 

Here are four more great slow-cooker meals that will have dinner on the table almost as soon as you get home. The best part is that if you do most of the prep work the evening before or that morning it will really make dinner quick and easy.
  1. Chicken Tacos – shredded taco meat, tortillas, lettuce, tomato, cheese, and salsa
  2. Change up your traditional Chicken Noodle with this Chicken Couscous Soup.
  3. Slow-Cooker Vegetarian Cheesy Cauliflower Soup
  4. Slow – Cooker French Onion Soup + Slow Cooked Brats

 

Heather writes at Real: The Kitchen and Beyond where the food is (mostly) real and the making’s easy. She believes any one can cook. Just follow the steps, starting at #1. Read, follow, taste, venture out. Don’t be afraid to fail, then try again. Her other hats are homeschooling, editing fiction, ghostwriting, and culinary marketing. Oh, and she believes life is always better with dessert.

October ~ A Month of Meals

This week’s post is by Christine Luken.

Do you meal plan weekly or monthly?  I’ve tried it both ways and have come to the conclusion that it’s less stressful for me to meal plan monthly, since I only have to do it 12 times a year, instead of 52!  On numerous occasions, I’ve had people ask me to share my monthly meal plan so they can get some fresh ideas for their own meal plans.

October is going to be frightfully busy for me!  I start teaching Financial Peace University tomorrow, which is a nine-week class.  I’ve also been doing more financial coaching appointments in the evening lately.  That means plenty of FFY (Fend For Yourself) days on the calendar!  I’ll be batch cooking to stock the freezer with soups, chili, BBQ, and pasta for those busy evenings.  I also plan on baking during the weekends – homemade granola bars, pumpkin bread, zucchini muffins, and plum cake!  Here’s what I’m cooking in October.

Week One

 

Monday ~ Homemade vegetable soup with grilled cheese sandwiches.  There will be plenty of leftover soup to be frozen.

Tuesday ~ FFY – Financial Peace University.  Hubby will probably reheat white chicken chili for his dinner.

Wednesday ~ Breakfast for dinner: Omelets, hash browns, turkey sausage and fruit

Thursday ~ FFY – Financial Coaching.  Hubby will have to reheat a freezer meal.

Friday  ~ Spaghetti & Meat Sauce with salad.  I’ll make a double batch of the sauce and freeze the leftovers.

Saturday ~ Oven Fried Chicken with mashed potatoes and green beans.  I’ll also bake pumpkin bread sometime over the weekend.

Sunday ~ Using the leftover chicken meat from Saturday, and the chicken stock in the freezer, I’ll be making chicken soup.  Recently, I’ve been omitting the noodles and adding extra veggies, like peas, green beans, and corn.  We’ll round out the meal with crusty rolls and butter.

Week Two

 

Monday ~ Broiled or grilled chicken breasts with artichokes & tomatoes.

Tuesday ~ FFY – Financial Peace University.  I’ll put beef stew in the crock pot in the morning, so it will be ready when Nick gets home from work.

Wednesday ~ Loaded Nachos.

Thursday ~ Turkey Chili with salads.  Plenty of leftovers for the freezer!

Friday  ~ White Bean, Kale & Carrot Soup with beer bread.  This is a cheap, filling, meatless meal.  Thanks to my sister, Leah, for this recipe!

Saturday ~ I’m going to try my hand at making Chicken & Asparagus with Black Bean Sauce and serve it with brown rice.  It’s a more involved recipe than most of the ones I make on a regular basis, so I’m saving it for the weekend.

Sunday ~ Turkey and gravy with mashed potatoes and a veggie.  I’ll also bake a double batch of granola bars.

 

White Bean, Kale & Carrot Soup

  • 1 tablespoon olive or canola oil
  • 2 teaspoons minced garlic
  • 1 small yellow onion, diced
  • 4 cups chopped raw kale
  • 2 large carrots, peeled and sliced
  • 4 cups chicken or vegetable broth
  • 2 (15 oz.) cans white beans, undrained
  • 2 teaspoons dried Italian seasoning
  • Salt and pepper to taste

In a stock/soup pot, heat olive oil over medium heat. Add garlic and onion; sauté until soft. Stir in broth, carrots, beans, and seasonings. Bring to a boil, then reduce heat and cook until carrots are almost tender, about 15 minutes, stirring occasionally. Add kale; cover and simmer for another 15 minutes or until kale is done, stirring occasionally.

Week Three

 

Monday ~ Spinach Stuffed Chicken. My freezer is packed with frozen spinach, so I’m trying to work it into my meals this month.

Tuesday ~ FFY – Financial Peace University.  Freezer meals for everyone!

Wednesday ~ Chicken & Potatoes in the crock pot – easy and delicious!  I’ll strain the juices left in the crock pot and freeze it because it makes awesome stock for chicken soup!

Thursday ~ Out to Eat for Dinner!  A well-deserved night off for me!

Friday  ~ Meatloaf with mushroom gravy, mashed potatoes, and broccoli.

Saturday ~ Rosemary Lemon Chicken in the crock pot with Parmesan potatoes and a veggie.  Make 5 balls of foil from 1’ x 1’ sheets and set the chicken on top of the foil balls inside the crock pot.  This keeps the skin from getting soggy.  I rub the chicken with olive oil, sprinkle it with rosemary and stuff it with lemon wedges, and cook it breast side down.

Sunday ~ Easy Cheesy Casserole and side salads.  The leftovers from this casserole freeze really well.  I also plan on making zucchini chocolate chip muffins.

Week Four

 

Monday ~ Spicy Shrimp & Tomatoes.  This can be served over rice or pasta, or with crusty rolls to dip into the tasty juices!

Tuesday ~ FFY – Financial Peace University.  Freezer meals for everyone!

Wednesday ~ Black bean soup with tortilla chips.  Fast, vegetarian, and leftovers freeze well.

Thursday ~ BBQ Chicken Sandwiches with sweet potato fries and a veggie.

Friday  ~ Chicken and mushrooms with white wine sauce over wild rice with garlic roasted cauliflower.

Saturday ~ Salmon and Steak with twice-baked potatoes and salad.

Sunday ~ Grilled Chicken Tenderloins with Hash Brown Casserole and green beans.  I’m also going to bake my favorite cake – Cardamom Plum Cake – just because!

 

 

 

Meal Planning Monday ~ Finger Licking Ribs

Great for the kids, tailgating parties, or just a weeknight meal.

This week’s Meal Planning Monday is by Christy Hoover of AWomanTheWorldDeserves.com.

I definitely cook for the season when planning out my meals and with the kids in the house I try to cook with them in mind as well. In the spirit of a filling weeknight meal and the wonderful season of football parties, I thought it would be fun to make some finger licking ribs.  Great for the kids, tailgating parties, or just a weeknight meal.

Now, these ribs have been cooked individually mainly due to the fact that when I cook a whole slab of ribs, my kids seem to not have mastered the importance of saving some for others. They will take half of the slab and not even think about how they have just finished off all of the meat, or that other people may be hungry.

 

Slicing Finger Licking Ribs

 

 

So to solve this problem, I have individually sliced the ribs so that they can see the portion control I have set for them. Well, I guess when it is finger licking, it is kind of hard to worry about things such as not overeating and saving some for others.

 

Sliced ribs in baking pan

Ribs are sliced and placed in baking dish.

 

 

Ribs are sliced and placed in baking dish.

Now all finger licking ribs need a good rub. Here is what I use:

  • 2 tbsp of brown sugar
  • 1 tbsp of granulated garlic
  • 1 tbsp of Creole Seasoning (or seasoning salt)
  • 1/2 tbsp of chili powder
  • 1/2 tbsp of cumin

Rub for Ribs

 

I begin to sprinkle the rub on the individually sliced ribs.

Sprinkling rub on ribs

 

Since finger licking ribs need a bit of loving, you actually have to rub it into the meat. Well, it is more of a massage method. :-)

 

Rubbing rub on ribs Ribs with rub in pan

 

The ribs are covered in foil and cooked in the oven for two hours on 350 degrees. Once they are tender, I take them out of the baking dish, drain the grease, and put the ribs in a pan on the stove with 1/2 cup of my favorite barbecue sauce and toss until all the ribs are coated. Once they are coated, I transfer for them to a serving bowl and sprinkle them with small slices of green onion. This is where the finger licking begins!

 

Ribs

 

I served these Finger Licking Robs with Pan Fried Brussel Sprouts with Bacon and Apple Cider Glazed Sweet Potatoes. Here are some other delicious and easy meals that you would love to try!!!

Marinara Meatball Sliders

Juicy Boneless Leg of Lamb with Roasted Vegetables

Easy Chicken Piccata

Best Meatloaf Recipe Ever

 

Christy Hoover is a military wife and mother of two who loves sharing her love of cooking and relationship advice with anyone who will listen. You can gather the best tips on life, building strong relationships, and making meatloaf on her website,

 A Woman the World Deserves.

 

 

 

Five Must Try Pumpkin Desserts

This week’s post is by Amy Desrosiers of Savvy Saving Couple.

Now that autumn is upon us, the air is just a bit chillier here, and I’ve been finding it hard not to be busy in the kitchen. Pumpkins aren’t just for decorating; they make a mighty delicious ingredient for baking and cooking. In my house, we love pretty much pumpkin anything!  Muffins and cookies are so versatile, but adding the secret ingredient of pumpkin to them can make them especially appealing this season. Even things like oatmeal cookies can even be jazzed up with canned pumpkin to make them one hard to resist snack!

In the mood for some seasonal baking? Check out these five must-make pumpkin desserts for this fall. I have included two gluten-free options as well since we do have an intolerant family member. Regardless of the fact that they are sans wheat, they are still equally delicious!

Sugar and Spice Pumpkin Muffins:

These easy to bake mini-muffins have a chewy, soft, yet dense texture. Rolled in warm butter, and cinnamon and sugar, they become an awesome treat!

Soft Baked Pumpkin Oatmeal Cookies:

Love traditional oatmeal raisin cookies? Kick them up a notch by adding canned pumpkin. They are soft baked, and perfect with a glass of milk.

Gluten Free Pumpkin Chocolate Chip Cookies:

These bite sized pumpkin chocolate chip cookies may be small on size, but they are jam-packed with flavor. The almond flour provides these cookies with a soft texture and moist taste.

Gluten Free Pumpkin Chip Muffins:

Love traditional pumpkin chip muffins but want a delicious gluten free alternative? Try these super moist “bumpy” pumpkin muffins for a convenient breakfast option.

Pumpkin Ice Cream:

Want to try the ultimate fall ice cream? You must make this pumpkin ice cream recipe because it is so easy, and oh my gosh good! The velvety texture and pumpkin spice taste are enough to make you want more!

Pumpkin Ice Cream Ingredients:

  • 1 can of pumpkin-not pumpkin pie filling
  • 1 & 2/3 cups heavy whipping cream
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon nutmeg
  • 2/3 cups of brown sugar

In a mixer, or large bowl mix all your pumpkin ice cream ingredients until well blended. Add the mixture to your ice cream machine, and blend until you reach a soft serve consistency. This recipe serves 8 people, and would make a wonderful addition to a slice of pumpkin pie.

Regardless of which recipe you try, they are all very easy and do not require a culinary degree. I hope you enjoy the start of the fall season with some good old pumpkin comfort foods.

 

Family Feast Giveaway!

We know that feeding your family can put a strain on your budget, especially when it comes to dining out.  If you’ve got growing kids with big appetites, buffet restaurants are the way to go!  That’s why Your Strong Tower and an awesome group of bloggers are excited to team up with TableclothsFactory.com to bring you the Family Feast Giveaway!  Win one of three gift cards to family-friendly buffet restaurants, plus great items from Tablecloths Factory.  Because dining out is so expensive, hubby and I don’t do it very often.  But every time the commercial comes on for Golden Corral, he reminds me that they have chocolate fountains on the buffet!

Our first winner receives a $50 Gift Card to the Golden Corral Buffet + 90 x 132” Grandiose Rosette Rectangle Tablecloth.

 

Our second winner will score a $40 Gift Card to Old Country Buffet + 120” Round Lamour Satin Tablecloth + 108” Round 100% Cotton Tablecloth.

Our third prize winner will win a $25 Cici’s Pizza Buffet + 108” Round Pintuck Tablecloth + 117” Round Taffeta Crinkle Tablecloth.

TableclothsFactory.com has high quality table linens at wholesale prices!  They carry a vast selection of colorful linens and décor items for all of your fall festivities, including business conferences, Halloween and Harvest parties, or fall weddings.   If you need chair covers, tablecloths, runners, sashes or simply table napkins, TableClothsFactory.com has you covered with gorgeous fabrics in a rainbow of colors. And don’t forget, they also carry great party supplies such as favors, balloons, LED lights, and cake stands to fulfill all of your entertaining and decorating needs.

a Rafflecopter giveaway

Giveaway runs from Wednesday September 10th to Monday, September 15, 2014. Contest is open to US residents age 18 and up. (Sorry, prizes cannot be shipped to Hawaii or Alaska.) Your Strong Tower is not responsible for prize shipment. Winners will be notified via email and will have 48 hours to respond to claim the prize, otherwise another winner will be chosen.

Meal Planning Monday ~ Veggie Spaghetti

This week’s post is by Christine Luken.

As summer gives way to fall, I naturally start thinking about adding heartier dishes to my Meal Plan.  When it’s sweltering hot outside, rarely use the oven and depend on my grill, crockpot, and steamer.  So, as sad as I am about summer’s inevitable departure, I’m looking forward to giving my oven a good workout this fall and winter.  In fact, I’m baking a double-batch of yummy pumpkin bread as we speak!

Pasta is one of my all-time favorite meals, and I have quite a few variations I can choose from for my meal plan.  The only downfall of pasta is all those pesky carbs!  So, I was intrigued when I saw a review for the Super Swizz Spiral Slicer, or as I like to call it the “Veggie Pasta Maker”.

This handy little tool cuts zucchini and other veggies into thin spaghetti-like strips so you can sub them in for your carb-laden noodles.  I decided to try it and do half gluten free pasta and half veggie “noodles” with a nice hearty chicken and mushroom marinara sauce.  It was delicious!  Once you make your noodles, pour hot water over them to cover and let sit for 10 minutes.  Drain and serve like regular spaghetti!

As the weather cools down, I love making hot sandwiches with a nice cup of soup as a filling meal that chases the chill away.  I’m a big fan of the Hungry Girl website for healthy makeovers of my favorite restaurant dishes.  Nick and I both loved these Turkey & Artichoke Panini sandwiches!

I made the recipe even simpler by using the Laughing Cow cheese variety with the garlic and herbs already mixed in it. Nick’s not a fan of pepper and onions, so I used a thin slice of one of our garden fresh tomatoes instead.  Then I melted a little bit of butter and mixed in the rosemary to coat the outside of the sandwich before cooking.  Pair these sandwiches with a cup of soup for a bistro-worthy lunch or quick and easy supper!

For a great snack or as a part of your healthy breakfast, try some Blueberry Chia Pudding.  I found this great little recipe in First For Women magazine.  Take 2 tablespoons of chia seeds, 2 tablespoons of quick oats, and ½ cup of almond (or coconut milk) and combine.  Put in the fridge for ten minutes, and then mix in ¼ cup of fresh blueberries.  Chia seeds are rich in fiber and protein, which means they really fill you up!

The great thing about this recipe is that you can change up your add-ins and make it however you want.  You could add cinnamon, chopped apples, and pecans.  Or raisins, walnuts, and a dash of vanilla extract.  As the weather gets cooler, I’m going to try this as a hot cereal and heat up my almond milk on the stove before combining it with my oatmeal and chia seeds.

Nutritional Info:  Calories – 170; Carbs – 21; Fiber – 9; Protein – 5 grams

 

What are your favorite cool weather recipes?