Join me on Facebook Join me on Pinterest Follow me on Bloglovin Email me

Thursday, January 30


This is a Sponsored post written by me on behalf of Manwich. All opinions are 100% mine.

So to be honest, I didn't grow up eating sloppy joes. I remember them always being a cafeteria favorite though among my friends and the look of satisfaction on their faces whenever they're done. When Manwich first contacted me about trying out their sloppy joe sauces, I wasn't sure how I'd use them but thought I'd give them a try anyways. Since they're all tomato-based sauces, I figured they might be good additions to the chili or spaghetti that I usually make during our busy weeknights.  

Three sauces showed up at my doorstep: Original, Thick & Chunky and Bold. Free of artificial flavors and preservatives and offering a full serving of vegetables, these cans were surprisingly good and packed with tons of flavor. 

The Original was what I remembered; sweet and a little bit tangy.  Thick & Chunky tasted a tad tangier compared to the Original and also had added chunks of softened veggies. Bold was the most intense in flavor and what I ended up using in my chili that week.  

*Sorry I didn't get to take a picture of the Bold. By the time I remembered, I had already dumped the whole thing into my pot!  

The chili turned out suprisingly well (my recipe can be found below) and added the perfect tangy punch to my recipe. These sauces were so versatile that I ended up freezing them in ice cube trays so that I could use them for different recipes later on (i.e. pizza sauces, pasta sauces, etc.).  

Have any of you ever tried these Manwich sauces? What's you favorite way to use them? 

Click here if you're interested in Manwich TV Ads or more Manwich Recipes.

1 lb. of ground turkey
1 lb. hot Italian sausage
1 4 oz. can of diced green chilis
1 14.5 oz. can kidney beans
1 14.5 oz. can black beans
1 14.5 oz.. can stewed tomatoes
1 28 oz. can of diced tomatoes
1/2 can of Hunt's Manwich Bold Sauce
1 C frozen sweet corn
1 tsp cumin
Lawry's seasoning salt to taste*

Brown both meats together and season with salt to taste. Add in cumin. Add in all the canned items and mix well. Once everything comes to a soft boil, turn the heat down to low and let it all simmer for about half an hour. Throw in the corn and let it simmer for another 5 minutes. Scoop the chili into your preferred bowls and top with cilantro. Enjoy!

Visit Sponsor's Site

Sunday, December 29


Curry is one of my husband's favorite meals to eat. I'm always excited when I can find a new way of changing it up for him. For awhile now, I've been wanting to make tikka masala (aka creamy tomato curry) and recently found this simple recipe that didn't involve grilling or 10 different spices. With a few minor alterations, I was absolutely pleased with the results! 

1 lb. chicken thighs (bite-sized)
1 T honey
2 T ketchup
4 T Greek yogurt

2 T salted butter
1/2 medium-sized white onion (thinly sliced)

1 (14.5 oz) can of diced tomatoes (undrained and split into two parts)
3/4 C water
1 tsp salt

2 cubes of curry sauce (S&B Golden Curry-Medium Hot)
1/2 C whipping cream
2 tsp reduced sodium soy sauce
salt to taste

*optional: hand blender 

Marinate the chicken thighs in ketchup, honey and Greek yogurt. Set aside.

Using a blender, combine one part of the diced tomatoes, water and salt until fully liquefied. Set aside. 

In a large saute pan, melt the butter on medium high heat. Toss in the onions and cook until soft and lightly browned.  Add in the chicken with the yogurt mixture and stir well.  

Once the chicken starts to turn color, add in the tomato mixture along with the remaining tomatoes. Add in the curry cubes and stir until fully dispersed. Simmer for about 5 minutes. 

*If you're not a huge fan of biting into onions like my husband, remove the chicken at this point and set it aside. With a hand blender, puree the sauce directly in the pan until smooth and then put the chicken back in.  

Slowly pour in the cream and then the soy sauce. Stir well and cook until it comes back to a boil. Remove from heat and serve over rice or naan. Enjoy!

Tuesday, December 10


Sipping on a large mug of hot chocolate is one of my favorite things about winter. E loves it so much that he has a cup every night after dinner (we may or may not use it to bribe him into finishing his dinners). Lately, I've been trying something different than our usual Swiss Miss mix that we've been drinking for years.  A good friend recently gave me a few cartons of chocolate almond milk and I've been heating that up with some regular milk and cinnamon sticks. Not only has it been a healthier alternative, we found ourselves loving it more! It's much lighter and smoother. The richness is still there, but you don't feel like your hips and rear just gained 5 pounds after a cup. ;) 

The above picture includes all the ingredients I had planned to use. The only item not shown is the cardamom that I decided to add at the very last minute. 

* This recipe makes enough for two!

2 C chocolate almond milk
1 C 2% milk
2 cinnamon sticks
a pinch of cardamom

1/3 C semi-sweet chocolate or your favorite dark chocolate (optional)
1/4 tsp ancho chili powder (optional)

In a large saucepan, mix together the almond milk, regular milk, cardamom and cinnamon sticks on medium high heat.  Right before it starts to boil, turn the heat down to medium low and let it slowly simmer for another 5 minutes.  If you like your drink richer/sweeter, melt some semi-sweet chocolate morsels or your favorite dark chocolate (yummm) on a double broiler and add it into the milk mixture as well. Once the cinnamon becomes fragrant, remove from heat and pour the drink into your mugs. Serve with some toasted marshmallows!

I decided to try making marshmallows this week. My first effort was a total and utter FAIL. Went out and got a candy thermometer this time and tried again tonight. Will find out tomorrow to see how they turned out!