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.


Greek Style Grilled Wings with Yogurt Dill Sauce #SundaySupper

Greek Marinated Chicken WingsAs most people know, I love tailgating. When the opportunity arose to work with Gallo Family Vineyards on a tailgating recipe I couldn’t resist. I mean I did host the tailgate #SundaySupper the past two years in a row.

Even though the past few years have been pretty sorry years for my team and we aren’t expecting much out of them this year I will still enjoy whipping up some tasty tailgating favorites.

Marinated Wings

I love to enjoy a large variety of food when tailgating, from nachos to brownies, but chicken in some form or another is always included.

Grilled wings are my absolute favorite, and I would argue that grilling is the best way to cook wings. The marinade was a no brainer for me. I use it a lot for grilled chicken breasts and they are always tender and juicy.

GFV-family-logo (1)

I leave the beer for my husband and when tailgating I always reach for the wine. I love that Gallo Family Vineyards now makes these mini (187mL) bottles that are perfect to take along to the tailgate. Since this recipe uses only 1/4 cup of Chardonnay you are left with the perfect amount to enjoy while munching on the wings and other tailgating treats.

Gallo even has a section of their website devoted to wine and BBQ pairings if you need ideas of what wine to pair with those hot dogs or burgers you just threw on the grill with your wings.

If you are looking for a specific variety of Gallo wine you can use the store locator on their website and I even have a $1 off coupon for you.

Greek Marinated Chicken Wings with GFV

Greek Style Grilled Wings with Yogurt Dill Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
For the Wings:
  • 2 teaspoons fresh oregano, chopped
  • ¼ cup Gallo Chardonnay
  • ¼ cup olive oil
  • 1 lemon, zested and juiced
  • 2 garlic cloves, minced
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 lbs chicken wings, tips removed
For the Yogurt Dill Sauce:
  • 5oz Greek yogurt
  • ½ lemon juiced
  • 2 garlic cloves, minced
  • pinch of salt and pepper
  • ⅛ teaspoon dill
  1. Combine all the ingredients for the wings in a large ziploc bag. Marinate for 1-2 hours.
  2. Heat half of grill to medium high. Place wings on the heated side and cook 1-2 minutes per side to brown. Move to the cold side of the grill and allow to cook for 15 minutes (leaving the other side on medium high heat.) Finish by crisping them up on the hot side by cooking an additional 1-2 minutes per side.
  3. While chicken is marinating combine all the sauce ingredients together in a small bowl. Refrigerate until ready to serve.

Connect with Gallo Family Vineyards: Facebook | Twitter | Instagram | YouTube


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.


Freezer Meal: Vegetable Enchiladas

It’s no secret, we love Mexican food. It also happens to freeze well, just take a look at the freezer section of your local grocer, burritos and enchiladas galore.

Veggie Enchiladas - Supper for a Steal

When I was planning out what to make for our freezer meals I surveyed what I had on hand first. We always seem to have enough tortillas to throw a block party fiesta. I wanted to use them up so I planned a few different Mexican meals.  I actually had a little leftover filling from these enchiladas so I rolled it up in burrito size tortillas and made some freezer burritos. I tried the veggie one the night we got home from the hospital and while I’m pretty sure I was half asleep, it was a delicious combination.

Preston from The Hatch Chile Store had sent me some roasted hatch chiles back in June and they sat in my freezer for a while when I took a little cooking break. Finally I broke into them when making up these enchiladas. They added the perfect amount of heat to this dish. I suggest ordering yourself some of these to keep in your freezer then just pop one or two out to throw in a dish.

Veggie Enchiladas



Freezer Meal: Vegetable Enchiladas
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 medium zucchini, chopped
  • 2 teaspoons olive oil
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 hatch green chiles, roasted and chopped
  • 1½ cup shredded cheese, divided
  • 2 tablespoons taco seasoning
  • 8 fajita size tortillas
  • 1 can enchilada sauce
  1. In a skillet over medium heat saute onion, garlic, and zucchini in olive oil until softened, about 5 minutes. Transfer to a large bowl and mix together with black beans, corn, green chilies, 1 cup shredded cheese, and taco seasoning.
  2. Pour ½ the can of enchilada sauce in the bottom of a 9x13 pan. Fill tortillas with filling, roll up and place seam side down. Cover with remaining enchilada sauce and cheese.
  3. Cover and freeze. When ready to bake, let thaw, heat oven to 400 degrees, and cook covered for 15 minutes, remove foil and bake an additional 5 minutes.

Approx cost per serving: $1.97

Freezer Meal: Minestrone Soup

When brainstorming my freezer meals I tried to make up a pretty diverse selection. I’m not the type of person who can eat the same thing over and over again so I made a few pasta dishes, a few Mexican dishes, and two different soups, some meals with chicken and some that were vegetarian.

Minestrone soup is the perfect vegetarian soup, in my opinion. You can add plenty of veggies, beans, and pasta for lots of bulk.

Minestrone Soup

I’m one of those people who freezes their bread so I always have lots of options to make a quick garlic bread, whether it’s on a pretzel roll or pita. I’ve actually had more time around dinner than I thought I would so I can easily put the baby down in the swing for a few minutes and whip up some garlic bread to serve with our soup.

Since this soup is already loaded with veggies you don’t even have to worry about serving much more than soup and bread, of course everyone has been spoiling us with brownies and cookies, so maybe one or two of those afterwards, and you are set.Minestrone Soup - Supper for a Steal

Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2 teaspoons olive oil
  • ½ onion, chopped
  • 3 carrots, chopped
  • 2 stalks celery, chopped
  • 2 cloves of garlic, minced
  • 1 (28oz) can diced tomatoes
  • 4 cups vegetable or chicken stock
  • 1 can cannellini beans, drained and rinsed
  • 2 bay leaves
  • ¼ teaspoon dried Italian seasoning
  • 1 medium zucchini, diced
  • 2 cups frozen chopped spinach
  • 1 cup uncooked small pasta
  • salt and pepper, to taste
  • parmesan cheese, for garnish
  1. Heat oil in a large dutch oven or stock pot over medium heat. Add onion, carrots, celery, and garlic, saute until fragrant and softened, about 10 minutes.
  2. Add tomatoes, stock, beans, bay leaves, Italian seasoning, zucchini, and spinach. Simmer 10-15 minutes. Add pasta and simmer for an additional 7-8 minutes. Salt and pepper, as needed.

Freezer Meal: Chicken and Broccoli Alfredo

We are just now breaking into the freezer meals I prepared. Well, we did eat the burritos the first night we got home from the hospital, but I’m pretty sure I was still asleep while I was eating so the burrito post will have to wait until we heat up the next batch. Friends and family have been bringing us meals for the last week and a half that we have been home. I think one of our friends delivered 3 lbs of chicken and yellow rice so we have had no reason to cook up any of the stuff I stocked away yet.

Chicken and Broccoli Alfredo - Supper for a Steal

On Tuesday though we didn’t have a dinner delivery and we had frozen all the chicken and yellow rice leftovers so we were in need of dinner to eat. I pulled out this chicken and broccoli alfredo, let it defrost, then popped it in the oven for 30 minutes. Since I put broccoli and sun dried tomatoes in it I didn’t even worry about making a veggie to go on the side, even though I did stock up on some frozen veggies when they were on sale a few weeks ago.

Chicken and Broccoli Alfredo

I was surprised how well this held up in the freezer. Usually creamy dishes can get a little funky in the freezer, but this came out perfectly. I think this will become one of my go to dishes for new parents. They can then freeze it or eat it right away. Give it with a loaf of garlic bread and some brownies and you are good to go.

Freezer Meal: Chicken and Broccoli Alfredo
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • ½ lb fettuccine
  • 3 cups broccoli florets
  • 6 tablespoons butter
  • 3 tablespoons flour
  • 1 (14.5 oz) can chicken stock
  • ½ cup half and half
  • ½ cup grated parmesan cheese
  • 1 cup cooked chicken, cut into ½ in cubes
  • ½ cup oil packed sun dried tomatoes
  1. Preheat oven to 350 degrees (unless freezing).
  2. Cook pasta according to package directions. Add broccoli in the last 2 minutes. Drain and set aside.
  3. Melt butter in a saucepan over medium heat. Whisk in flour and cook 3-4 minutes. Slowly whisk in chicken stock and bring to a boil, stirring constantly. Remove from heat stir in half and half and grated parmesan cheese.
  4. In a baking dish mix together sauce, noodles and broccoli, chicken, and sun dried tomatoes until well combined. Sprinkle with extra parmesan cheese, if desired.
  5. Bake 30 minutes until hot and bubbly.
  6. To freeze do not bake, cover tightly and freeze. Defrost before baking in a 350 degree oven for 30 minutes.

Adapted from A Dash of Sanity

Approx cost per serving: $1.60