Hadley Lane – Three Months

I am amazed at how fast babies grow. I no longer have a newborn. She is changing before my eyes.

This month marked a bunch of firsts for Hadley: first trip, first Halloween, first time rolling over, first time staying in the nursery. She is chatting up a storm, babbling on to anyone who will listen to her. She is usually such a happy little girl. The only time she is fussy is when she is starving or extremely tired.

Hadley likes to watch from her Bumbo when I’m in the kitchen cooking dinner.

3 months

This past month was a sad one for my husband. He said goodbye to his Porsche. It wasn’t getting the love it deserved any longer, so we traded it in for a Yukon. Now we have plenty of room for car seats.

Hadley Lane - 3 Months



Farro Greek Salad

A few weeks ago I was invited down to St. Pete at Three Birds Tavern where they were celebrating the launch of their new salad dressing line Out of the Weeds.

Nichole from Casa de Crews and myself headed down from north county to meet up with Nikki of  SandBookWich to check out the dressings.

Roasted Beet DressingObviously I love Greek inspired dishes. The Roasted Beet dressing was my absolute favorite, so I took a bottle home.

I couldn’t wait to experiment with it, but what was I going to make. I didn’t want to just make any old Greek salad. I looked around the pantry and found a bag of farro I had picked up at Trader Joes. I’ve never cooked farro before, but being a big fan of grain salads I figured I couldn’t go wrong on this one. So I used my cucumber from the co-op basket and picked up tomatoes, onions, feta and olives to complete this dish.
Farro Greek Salad - Supper for a Steal

The recipe made a large portion, perfect for keeping in the fridge for lunch all week.

Farro Greek Salad

Farro Greek Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 8 oz uncooked farro
  • 1 large cucumber, peeled and chopped
  • 1 pint grape tomatoes, halved
  • ½ cup chopped kalamata olives
  • ½ red onion, chopped
  • 4 oz feta cheese, crumbled
  • 1 cup Roasted Beet Vinaigrette
  1. Cook farro according to package directions. While farro is cooking chop up vegetable and mix together in a large bowl.
  2. Drain and rinse farro under cold water. Mix with vegetables, add in feta, and toss with dressing. Refrigerate until ready to serve.


Approx cost per serving: $2.08

Spicy Beef and Cabbage

Two recipes in one week? I’m not really sure what has happened to me. I must have found some of the time that I have been losing, or actually if you look around my house you will see that I haven’t cleaned in a bazillion years so that’s probably where this extra time is coming from.

I recently signed up for my first co-op. I have been looking around at them for years, but never pulled the trigger on one. I did a trial run last week and loved my $18 basket of goodies. I’m thinking a small basket every other week will be perfect for us.

Co-op Veggies

I came up with a plan to use the veggies that would go bad quickest this week and the ones that could last a little while next week. I already chopped up the carrots, celery, onion, and potato to make soup later and divided the cabbage up for this dinner and another.

If you are feeling a little under the weather like our house is right now, this will clear out your sinuses in seconds. It is SPICY! I cut down on the spice in the recipe below, but it will still have plenty of kick to it. If you are into setting your mouth on fire then use a full tablespoon of cayenne (that’s what we did, we are kicking this cold to the curb).

Spicy Beef and Cabbage

Before heading to the grocery store I was considering making this with turkey, but the conventional ground turkey breast was the same price as the grass fed ground beef, so I went with the beef.

Spicy Beef and Cabbage
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tablespoon olive oil
  • ½ red onion, chopped
  • 1 tablespoon chopped ginger
  • 2 cloves garlic, chopped
  • ⅓ cup chopped red bell pepper
  • 1 tablespoon turmeric
  • ½ tablespoon cayenne pepper
  • 1lb ground beef
  • ½ head cabbage, roughly chopped
  • 2 roma tomatoes chopped
  1. In a large skillet heat olive oil over medium-high heat. Saute red onion, ginger, and garlic for 2-3 minutes until fragrant. Add red bell pepper and continue cooking 2-3 minutes. Add turmeric and cayenne pepper, mix well and saute for 1 minute.
  2. Add ground beef to skillet and cook until browned. Add cabbage and tomatoes, cook for 10-15 minutes stirring often.


Approx cost per serving: $2.88


Spaghetti Squash Carbonara

There is a hint of fall in the air down here in Florida. I don’t think it’s reached 90 degrees in at least 5 days. Therefor I am celebrating and making the most of this weather.

Halloween has come and gone and it’s officially winter squash season. There are a large variety of squashes at Trader Joe’s and Whole Foods, Publix isn’t fully on board with carrying them yet, but they are working on it.

I picked up a spaghetti squash at Trader Joe’s and a butternut squash at Whole Foods.

Spaghetti Squash Carbonara - Supper for a Steal

My husband still claims to dislike spaghetti squash. Every year I buy one or two a season and attempt a new dish to prove to him they aren’t so bad.

Well folks, we finally found a winner. He deemed this his favorite spaghetti squash recipe. He even went back for seconds.Spaghetti Squash Carbonara


Spaghetti Squash Carbonara
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 large spaghetti squash, halved and seeded
  • 6 strips of bacon, chopped
  • 1 tablespoon minced white onion
  • 3 garlic cloves, minced
  • ¼ cup dry white wine
  • 2 egg yolks and 1 whole egg
  • 1 cup fresh grated parmesan cheese
  • 1 tablespoon chopped parsley
  • ½ teaspoon salt
  • ½ teaspoon pepper
  1. Preheat oven to 375 degrees.
  2. Place squash in a shallow baking dish cut side down and bake about 1½ hours until tender. Let cool, shred with a fork and transfer to a large bowl.
  3. In a large skillet over medium heat, cook bacon until cooked through, but not crispy. Drain off all but 1 tablespoon of fat then add onion and garlic, cook for 2 minutes until fragrant. Add white wine and cook until it has evaporated.
  4. In a bowl whisk together eggs, cheese, parsley, salt and pepper. Combine the egg mixture with the bacon, warming but not cooking the eggs through. Add spaghetti squash and toss to combine.


Hadley Lane – Two Months

Another month has zipped by. Hadley’s personality is really starting to shine. During the past month she started cooing in response to us and smiling at everyone’s smiles (when she’s in a good mood).

She is a champ sleeper, we got really lucky on that front. 2-4 nights a week she sleeps through the night completely and the other nights she wakes up anywhere from 3:00-5:00am for a mid morning snack and  falls back asleep in less than 15 minutes.

2 months stats

She is really aware of her surroundings. She stares at every fan she sees, she loves to kick her feet around on the ground or her playmat, and started looking at herself in the mirror. Other babies intrigue her and she has staring matches with them.

We have been taking her all over town. We go out to eat and she usually sleeps peacefully in her infant car seat. This past weekend she went to her first festival, the stone crab and craft beer festival. We got a new baby carrier, the Beco Gemini, which this mom loves. It’s easier to use than our wrap for quick outings and a little cooler for the Florida fall. It makes babywearing so easy.

Everyone says she looks more like her daddy everyday. She is in the 90th percentile for height. She obviously gets that from him.  She has grown out of most of her 0-3 month clothes length wise so she is almost fully in 3-6 month.

The dogs are doing great with her, although I think they miss being the center of attention. Sometimes she smiles at them. I know they will provide a lot of entertainment for her in the coming months.


Crockpot Shredded Taco Chicken

Lately depending on when Hadley is napping I have anywhere from 2-30 minutes to prep dinner. I’m always looking for fast and easy these days. Any time I can make dinner in advance I take it. Which means you will probably be seeing a lot more crockpot meals and casseroles.

I was just joking with my friends the other day that I didn’t need meals when she was just born. She slept so much I had plenty of time to make dinner, but now that she is awake and alert at 2 months old, now is the time I need people to bring me meals.

Chicken Tostadas

This chicken has become one of my go to crockpot recipes. It is super easy and very versatile. Plus it makes a ton.

We made tostadas with refried black beans, chicken, shredded cheese, lettuce, and corn salsa. We also just used up frozen leftovers this week and made burritos with pinto beans, chicken, cheese, and salsa. I have given this to friends with taco fixings so they can make tacos or taco salads. But you don’t even have to limit yourself to Mexican dishes, wraps, pizza, sandwiches, use your imagination.

Shredded Chicken Tostadas - Supper for a Steal

Crockpot Shredded Taco Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2.5lbs boneless skinless chicken (I used a mix of breast and thighs)
  • ¾ cup water
  • ½ cup Zesty Italian dressing
  • juice of 1 lime
  • 1 tablespoon chili powder
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon cayenne pepper
  1. Place chicken in crockpot. Mix remaining ingredients together in large measuring cup or mixing bowl and pour over chicken. Cook 6-8 hours on low. Shredded chicken with two forks right in the pot and let it simmer in the broth for an additional 30 minutes. Drain broth and serve.


Buffalo Shrimp Salad

Quick, before summer’s over, I have one more summery salad recipe for you. Well, I guess for most of America summer ended about 2 months ago, but not here in Florida. We are still experiencing 85-90 degree temperatures on the reg.

We did have a cool snap this past weekend with temperatures dipping into the 70s, it was glorious. I was able to wear Hadley around outside without sweating my bum off. We went for a walk in downtown, got some ice cream, went down to the park on the water, it was such a beautiful day. But then Sunday came and we were back to our normal, hot, humid temperatures. Oh well, we savor those cool days when we get them.

Buffalo Shrimp Salad - Supper for a Steal

Since it’s been hot I have spent the rest of my week inside. Shopping, cuddling, cooking when I get a chance, and shopping some more.

Quick and easy has been the theme for dinners around here. Hadley really likes to be held, pretty much 24/7 so if I’m not up for wearing her around the kitchen, dinner has to be something I can whip up quickly while Hagin entertains her.

Salads are pretty quick, healthy, and this one was especially delicious. Even Hagin who isn’t really a fan of shrimp enjoyed it. It was the buffalo sauce that sold him. The man loves buffalo anything.

Buffalo Shrimp Salad

Buffalo Shrimp Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • 1 large ripe mango, chopped
  • 1 avocado, chopped
  • 1 lb large shrimp, peeled and deveined
  • 2 teaspoons Nature's Seasoning or other no salt spice mixture
  • 1 bag hearts of romaine lettuce
  • ½ cup Caesar dressing
  • ¼ cup Buffalo wing sauce
  • 1 tablespoon honey
  1. Arrange shrimp on foil lined baking sheet and sprinkle with Nature's Seasoning. Broil 4-5 minutes until shrimp are fully cooked.
  2. Combine dressing, wing sauce, and honey and whisk to combine.
  3. In a large bowl toss romaine lettuce with ½ of the dressing. Top with shrimp, mango, and avocado and drizzle with remaining dressing.

Approx cost per serving: $5.17


Freezer Meal: Chicken and Black Bean Burritos

Well friends, this is the end of my baby prep freezer meals. If you missed any in this little series here you can find my: Chicken and Broccoli Alfredo, Minestrone Soup, and Vegetable Enchiladas. In addition to those I also made and froze White Garlic Stuffed Shells and Lemon Chicken Noodle Soup. And I successfully reached my goal of not doing any real cooking for the first 4 weeks of Hadley’s life. Although now I look forward to getting in the kitchen a few times a week, but we are still relying heavily on semi homemade meals and what we have left in the freezer.

Chicken and Black Bean Burritos - Supper for a Steal

Homemade freezer burritos are so easy to make. Why haven’t I been keeping them around for years? Perfect for lunch or dinner. I know I will be whipping up another batch soon for grab and go lunches for the hubby.

I even made a few of these vegetarian with the leftover veggie enchilada filling (which I highly recommend, they were delish)

Our favorite way to reheat the burritos was in the toaster, then they get a little crispy, like a chimichanga, but in a pinch the microwave works great, or I have even seen people press them on a panini grill (although I haven’t tried it myself)

Chicken and Black Bean Burritos

Freezer Meal: Chicken and Black Bean Burritos
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 can black beans, drained and rinsed (or about 2 cups cooked black beans)
  • 1lb chicken, cooked and chopped
  • 1½ cup shredded cheese
  • 2 roasted chilies chopped
  • 2 teaspoons taco seasoning
  • large burrito size tortillas
  1. Mix all the ingredients together in a large bowl, except the tortillas. Place ½-3/4 cup of the filling down the center of each tortilla, fold the ends in, and roll up. Freeze on a baking sheet lined with waxed paper. Once frozen wrap individually in waxed paper or plastic wrap and place inside a large ziploc bag. Return to freezer.
  2. To heat either microwave for 3-4 minutes, press on panini grill until hot, or bake on 350 until top is browned and crispy about 15 minutes. (We suggest baking)

Approx cost per serving: $1.30

Whole Foods Market is Coming to Clearwater

You guys, the new Whole Foods that will be approximately 4 minutes from my house opens tomorrow! I don’t know if anyone actually understands my excitement about this. Well, maybe my husband because I announce to him daily the countdown until it opens. I also drag him on le tour de Whole Foods, aka we visit Whole Foods in every city we go on vacation too. Remember earlier this year we were at the flagship store in Austin (talk about an amazing Whole Foods), followed up by a quick trip to the San Antonio store for smoothies and snacks.

Currently the closest Whole Foods is about 40 minutes away and that is when you don’t get stuck behind a house driving across the causeway.

House(That totally happened yesterday as I was driving over to Tampa)

So, where was I, oh yes, no longer getting stuck in traffic to drive to Whole Foods! Well the new location is probably 1.5 miles from my house so Miss Hadley and I will be there often for lunch. In fact I already have lunch plans on Wednesday to check out the salad bar and prepared foods.

coffee bar

If you choose to take the prepared foods route you enter the store and head to your right. First stop is the coffee and juice bar. Which we are big fans of, grab a delicious cup of coffee while you shop or just a drink to go. You then move on to the salad bar, pizza, DONUTS, and prepared foods.  (Obviously I’m a little excited about the donuts, since our local donut shop closed down recently.)

more pizza

On the tour last night you could tell everyone was genuinely passionate about their job. Like this guy, who clearly loves his pizza. But, he’s not alone we all loved it to.


I tried the vegetarian pizza that they offered up to us last night. It was loaded with mozzarella, mushrooms, pesto, and tomatoes. This Whole Foods is trying out their new pizza in the Clearwater market. New dough, new sauce, it didn’t disappoint.

socra cheese fries

Also due to our areas love of Greek food there is an entire Greek station. Soulvaki, falafel, tabouli, you can find it all in this little section of the store. We got to sample the Socra Cheese fries and the Greek Salad. Both delicious and all very reasonably priced. I recommend checking it out once they open.

Greek salad

Just in case your husband has to tag along with you to do the grocery shopping, just cart him over to the bar towards the back of the store and continue on with your shopping. Yes, you heard that right, a bar! My husband usually doesn’t complain about going to Whole Foods because they always have a great diverse local beer selection. I can leave him in the beer cooler and pick him up when I’ve gathered the groceries. And I know this bar will not disappoint. They have 16 beers on tap with 9 of them being from local breweries. I saw quite a few from Cigar City and two different 7th Sun beers. They will be offering beer flights, cheese flights, and a few different days of specials at the bar, plus there is a TV for game watching. (Also there is wine for those of us who aren’t into beer). Want a different wine than what they offer, no worries, just purchase a bottle in the store and they will open it for you to enjoy at the bar.

cheese flights

There is quite the selection of cheese and olives, of course all your normal Whole Foods grocery aisles, then my favorite part of the store, the bulk area. Perfect for when you just need a little bit of something and don’t want to purchase a whole package. I find this to be a great way to shop at Whole Foods. If you need a specialty flour for one certain recipe that you will never use again, I bet you can find it in the bulk aisle.

bulk aisle

I had to snap a picture in the meat section of this for my husband.

ground bison

He is a big fan of buffalo burgers and I’m thinking they might become a weekly occurrence now that he knows where to get the meat.

fresh fish

A lot of their seafood is locally sourced, you can “meet” the fishermen on this sign by the seafood counter.

fresh produce

Finally, how could we not talk about all this lovely produce. You can find the common and the unique here.

I’m so excited for our local store to open tomorrow. I remember when plans were first announced last year that Whole Foods was coming to Countryside Mall, it felt like September 2014 would never get here. But it’s here!

Want to join me on opening day? The store officially opens at 9 am on Wednesday the 24th (that’s tomorrow) with a bread breaking ceremony. The first 500 customers will receive gift cards ranging from $5 to one lucky person whose will be worth $500. As my husband says, that’s a lot of beer. See you there!

You can connect with the local Whole Foods Market Clearwater on social media. Find them on Facebook, Twitter, and Instagram.

Hadley Lane – One Month

How is it possible that I have a one month old? As of Monday Hadley was officially one month old. The last month has certainly flown by. It feels like just yesterday that Hadley was born and now she is so alert and starting to become aware of her surroundings.

When she was 6 days old our friend Kristina of Kristina Houser Photography came over to do her newborn pictures.

LaneHagin_Newborn_22 LaneHagin_Newborn_28 LaneHagin_Newborn_29

And although she has changed so much since she was born, I still see her as this little 6 day old.

1 Month Stats

In the last few days she has been sleeping through the night! Mom and dad are excited to actually be getting a good nights sleep now, maybe soon we will work on transitioning to the crib.

She had a bottle for the first time on Wednesday September 17 and didn’t hate it too much. If there is milk, I think this girl is happy.

I teeter on the side of crunchy mom with my breastfeeding and babywearing, but both are really the most convenient for me. I currently have a Boba wrap, an Ergo for when she is larger and I just picked up a tie die ring sling yesterday. Hadley loves it too, she loves to feel snuggled up next to me. I’m looking forward to getting the ring sling down today for an easier on the go carrier.