THIS POST IS IN COLLABORATION WITH HEINEN’S GROCERY. AS A HEINEN’S CONTRIBUTOR I AM SO EXCITED TO SHARE MY RECIPES WITH YOU ALL!

Dare I mention that I would eat Spaghettio’s straight out of can if you asked me too! AH!

There is something about Spaghettio’s that transports me back to my kitchen table as a kid, when my mom was swamped with working two jobs and she felt awful serving us this quick-dish. Not knowing that we, as kids were thrilled to have this indulgent pasta from a can. Sure, it wasn’t her home-cooked meals she would make everynight, but that’s what made it feel like a treat!

This knock-off spaghetti’s and mini meatball recipe is done in under 20 minutes, and is so fresh and light!

The sauce and meatballs cook in the same pot, making it wicked fast and makes the most delicious sauce. For the pasta, I used Ditalini, but you can use any itty-bitty pasta – think tiny shells, mini bow ties etc.

The boys have late hockey nights, so this was a great dish to make while they were away, and I popped it into the oven at 200* to keep it warm!

Spaghettio’s from Scratch

• 1 box of Ditalini Pasta ( or tiny shells would be great too!)
• 1 Medium Yellow Onion, chopped finely
• 2 tsp Minced Garlic 
• 6 Tbsp Unsalted Butter
• 3 Tbsp Tomato Paste
• 28oz Tomato Puree
• 1 Tbsp Sugar
• 2 tsp Kosher Salt
• 1/4 tsp Black Pepper
• 1/2 Parmesan Cheese
• 1 cup Pasta Water (Reserved)

Meatballs

• 1 lb Ground Beef 
• 1 lb Ground Mild Italian Sausage
• 1/4 cup Parmesan Cheese
• 1/4 cup Italian Seasoned Bread Crumbs
• 1 Egg
• 1 tsp Garlic Powder
• 1 tsp Italian Seasoning
• 1 tsp Kosher Salt
• 1/4 tsp Black Pepper
• 3 Tbsp Parsley, finely chopped
• 3 Tbsp Milk

A few simple steps to get going when you start, and the rest is smooth sailing –

1. In a large bowl, mix together all of the meatball ingredients with your hands.  Really work the spices and additions into the meat to make sure it is fully incorporated.  

Take about 2 tsp worth of meat and roll into tiny meatballs, place on a plate and set to the side. 

2. Next, get a pot going to boil the water for the pasta! 

3. Let’s start the sauce!  In a second large pot, or dutch oven, oven medium-low heat, melt the butter and add the finely chopped onion and minced garlic.  Let this cook for about 3-4 minutes until the onion becomes translucent.  

4. Add the meatballs in a single layer over the melted butter and onions.  Let them sit and gently brown for a few minutes, and then gently turn them over to brown on the other side.  They will be fragile until they brown so be careful.

5.  Once the meatballs have browned, add the tomato paste, tomato puree, sugar, salt, pepper, garlic, and parmesan cheese.  Give it a good stir and put the lid on to let the meatballs finish cooking over medium heat for 10 minutes.  

6.  Your water should be boiling by now, so add in the pasta and cook according to package! Before draining, reserve one cup of pasta water to thin out the tomato sauce in the next step, and set the pasta to the side.

7.  Once 10 minutes is up, the meatballs will be cooked through in the sauce.    

8.. ADD the ditalini pasta to the tomato sauce and gently fold everything together.  That is it!

9. ADD one cup of the reserved pasta water to the tomato sauce and stir to thin it out.  

Serve with extra minced parsley and parmesan cheese – 

This blog post is in collaboration with Heinen’s Grocery. As a Heinen’s Contributor I am honored to bring you all delicious recipes for your families to enjoy!

I am so excited to finally share my Mac n’ Cheese recipe with you all! Perhaps you’ve seen it before on my Instagram Stories done with cheddar cheese for a classic, as my kids would say, “orange” Mac n’ cheese. What I love most about this recipe is that once you learn how to make the cheese sauce, it is the foundation to give you the power to completely change the direction this dish goes.

• Cheddar Mac n’ Cheese with Rotisserie Chicken + Broccoli
• White Cheddar Mac n’ Cheese with Mushrooms + Spinach
• Taco Mac n’ Cheese with ground beef, peppers + taco spices
• Roasted Vegetable White Mac n’ Cheese

The list goes on and on! I love that you can completely changed adapt this recipe to exactly what you think your family will enjoy the most. This White Cheddar Mac n’ Cheese with Sausage + Spinach is SO delicious! I ate it so fast I nearly gave myself hiccups.

Ingredients:

• 1 box Heinen’s Cavatappi Pasta (bowtie and penne work great too!)
• 6oz Heinen’s Baby Spinach
• 12 oz package of Niman Ranch Apple Gouda Sausage, sliced into coins
• 8oz Heinen’s Monterey Block Cheese, shredded
• 8oz Heinen’s Sharp White Cheddar Block Cheese, shredded
• 1 1/2 cup Half + Half
• 1 1/2 cup Whole Milk
• 3 Tbsp Flour
• 1 tsp Garlic Powder
• 1 Tbsp Dijon Mustard
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper

You will need only two pans for this dish.  One to start the cheese sauce in, and the other to boil the pasta.  Once the pasta is cooked and drained, you will use that same pot to warm through the sausage and spinach. 

1. Bring a pot of water to a boil, once boiling, salt the water generously and add the Cavatappi pasta to the boiling water and set a timer for 10 minutes.  

2. In the second pot, or dutch oven, add the milk, half and half, flour, garlic powder, dijon, salt and pepper.  Whisk vigorously to ensure that the flour has been absorbed by the milk.  Let this sit, without any heat on – until you have 5 minutes left cooking with the pasta.

3. At the 5 minute mark, turn on the heat to LOW on your cheese sauce base.  Let it warm through for the remaining 5 minutes of the pasta cooking.

4. When pasta is done, reserve 1/2 a cup of pasta water.  Drain pasta, and set to the side.

5. NOW it is time to crank up the heat to your cheese sauce base, medium heat, and bring it to a simmer, whisking frequently, you’ll want it to gently bubble.    

6. While this is cooking, in the pot you cooked the pasta, add the sliced sausage and the entire package of spinach with a tablespoon of olive oil over medium. Stir together and within 4-5 minutes the spinach will wilt and the sausage will be warmed through.  

7. By the 5 minute mark, you can shut off the spinach and sausage and turn your attention to the cheese sauce base.   At this point, the sauce base will be simmering, bubbling and thickened greatly. 

8. Turn the heat to LOW and add the shredded cheeses, stirring until melted completely.  

9. ADD the cooked pasta, stir everything together to coat the pasta. If you feel that your sauce is too thick, simply add the half of the 1/2 cup of reserved pasta water to thin it out a bit. 

10. ADD the cooked sausage and spinach, stir together to combine.  

That is it!  Enjoy! 

This chicken thigh cooking method will blow your mind, friends!

Once you get the hang of the chicken thigh cooking method (which is ridiculously simple) you can swap the spices and use this method for a never-ending blend of recipes. Our household favorites are the BBQ version, and my Greek Dill Version.

What can I use this meat for?

We use it for salads, grain bowls, wraps, and we love to use the leftovers to make delicious pizzas. Our bbq chicken pizza is insanity – layers of bbq sauce, the chicken thighs, cheese, fresh tomatoes and green onion!

All you need is a bread pan!

Yes! A bread pan (roughly 9×5) – Sounds weird, right? I know – I watched this method on Netflix by the incredible Nadiya and new I had to give it a whirl. You simply season the heck out of 3lb of boneless skinless chicken thighs, and layer them into a bread pan. One layer horizontally, next vertically – so on.

Get ready, they are juicy!

This method of cooking chicken thighs results in the most tender, juicy chicken you will ever eat! By the end of the cooking time, your pan will be half filled with juices, and that is OKAY! Let the chicken sit for 10 minutes before you take tongs to remove it and slice away.

Here’s how to do it!

First I’ll share the method, and then the recipes for the different versions.

Tender Chicken Thighs

• 3lb boneless skinless chicken thighs
• Seasoning of choice
• Drizzle of Olive Oil
• Bread Pan ( 9×5 )

How to…

• Coat your chicken thighs in choice of seasoning. Add a drizzle of olive oil.
• Press chicken thighs one layer at a time into the bread pan, alternating the direction they lay with each layer
• Bake at 375* for 30 minutes – crank up heat to 400* and let bake for an additional 30 minutes
• Let cool for 10, before slicing!

Bbq Chicken Thighs

• 3lb boneless skinless chicken thighs
• Zest + Juice of 1 Lime (or 2 if you love citrus!)
• Drizzle of Olive Oil
• 1 Tbsp Paprika
• 1 Tbsp Chili Powder
• 1 Tbsp Garlic Powder
• 1 1/2 tsp Kosher Salt
• 1/4 tsp Black Pepper

Greek Chicken Thighs

• 3lb boneless skinless chicken thighs
• Zest + Juice of 2 lemons
• Drizzle of Olive Oil
• 1 Tbsp Garlic Powder
• 1 Tbsp Dill
• 1 1/2 tsp Kosher Salt
• 1/4 tsp Black Pepper

That is it my friends! Using this method to cook your chicken thighs is so simple, and you will be hooked once you try it! Don’t forget to check out my Instagram page, @abby_thome where I am constantly showing how we incorporate this method into a ton of healthy meal options throughout the week!

Tomatoes are absolutely delicious right now, and whether you are picking them from your garden or tossing them into your grocery cart, make sure to add them into a dinner this week! You all know by now that our family loves dinner/lunch/snack boards. It gives the boys the power of choice which miraculously results in them eating a wide variety of food!

Who doesn’t love a B.L.T. ?

This isn’t so much of a recipe, as it is just telling you that this combination is so delicious and one that you must try!

First, let me tell you how I cook my bacon

• Preheat the oven to 375*
• Line two baking sheets with parchment paper
• I always use a medium sliced bacon – 1lb
• Bake at 375* for 18-25 minutes, until nice and crispy

Sriracha Mayo

• 1/2 cup mayo
• Tablespoon Sriracha
• Pinch of garlic powder

Sandwich must-haves

• Sourdough bread, toasted
• Fresh Slices of Mozzarella Cheese
• Sriracha Mayo
• Arugula
• Bacon
• Sliced Tomatoes

That is it, my friends! Sandwiches aren’t just for lunch!

this post is in collaboration with Heinen’s, as a contributor I am thrilled to bring you all amazing recipes to bring into your home!

Here is my guide on how to set up your groceries for the week so you can have successful, healthy snack boards in a pinch all week long!

You’ve seen them on my social media channels, my “snack boards” have taken on a life on their own, and have quickly become a household favorite in hundreds of houses! It’s no surprise.  The simplicity of approaching a snack time, or any meal for that matter, in a different way is really refreshing.  The options are endless, breakfast, lunch, dinner or just snacking.  These grazing boards are the perfect way to offer a wide variety of bites on one giant board.  Making meal time easy, satisfying a plethora of palettes, and making clean up extra easy!

Here is a quick glance at my weekly grocery must-haves to have on hand to set up a snack board in a flash!

Snack Board Grocery List

• 6 Bell Peppers, sliced and stored in a ziploc bag
• 3lb Carrots, you can choose baby cut or peeled and sliced into sticks (see note for storage)
• 2 Seedless Cucumbers, sliced into coins and stored in a ziploc bag
• 1 Bag of Snap Peas
• Naan Bread, torn or you can find the little dippers too
• Any fruit your family enjoys, in bulk (Grapes, Apples, Strawberries etc)
• Hummus
• Avocado Cups 
• Nuts (Heinen’s has a ton of great mixes!)
• Heinen’s Block Cheeses (cheddar + colby jack)
• Pepperoni, salami or ham to layer with cheeses
• Tuna (for crackers)
• 16 oz Greek Yogurt
• 1 Ranch Dip Packet
• Pretzels (any variety)

The items listed above are my essentials! I purchase them every single Sunday, and prep the vegetables and fruit, and my greek yogurt ranch to store in the fridge so all that I have to do is grab it, and toss it onto a board! It goes without saying that you can add to this list, and tailor anything for your preferences.  Once you get into the swing of picking these items up you will WOW yourself with how you can switch up the theme of the board every day! 

Greek Yogurt Ranch

Mix 16oz of greek yogurt with 1 packet of Hidden Valley Ranch Dip.  This is a great option to get a ton of protein and probiotics into your dip, and trust me, it’s delicious, no one will miss the usual sour cream base.  Store in an airtight container, and it stays fresh for 5 days. 

Berry Swirly Yogurt Dip

Mix 1 1/2 cups greek yogurt with 1/4 cup of your favorite jam.  Use raspberry, strawberry, peach … anything! This is a great dip for fruit and for pretzels, or to dip mini pancakes into! 

Lunch Break Pin Wheels

Simply take any large tortilla, keeping an inch away from the edge, smear mayo on the bottom, and pair with a tangy dijon mustard.  In the center, laying horizontally, place two slices of cheese and any lunch meat you prefer, top with arugula.  Start at the bottom of the tortilla, and with two hands roll from the bottom – up tightly to create a roll.  These can go into a ziploc bag over night to set, or you can slice right away into 1 1/2 inch section for pinwheels to enjoy! 

Everything-Bagel Cream Cheese Bites

So much flavor packed into one tiny bite! Scoop a 1/2 tsp of Heinen’s Cream Cheese into a tiny ball, and roll in everything-bagel seasoning.  Store in an airtight container in one layer.  To serve, you can use in a multitude of ways.  Place in between two cucumber slices, or poke pretzel sticks into the top for a bite-size treat! 

2020 has us all spending an ample amount of time in our homes. Instead of focusing on all of the things we cannot do, we need to focus on finding the JOY within our own walls…

We’ve all been thrown through a loop this year, without a doubt. In the beginning, we thought that the stay at home would only last two weeks, and that seemed feasible. We can do that, right? And then the weeks went on, and days turned into months and flash forward we are 4 1/2 months in the pandemic. Who would have thought?!

A positive, grateful mindset is key –

I realized within the first few weeks that I needed to transition the way I was thinking about this entire situation. I recognized quickly that there were far more things that we all needed to be grateful for rather than to complain about. So, I start my day with a mindful moment – it takes only a few seconds, and this is what I do.

Starting off my day looking to find joy in the simplest moments really makes you appreciate the moments you have daily. It trains your mind to look for the good! With that said, after I do my mindful moments I tend to find myself in the kitchen. It is certainly my place of JOY in my home. I love to do a quick clean before work, and dream up the delicious food I will cook once the work clock comes to an end.

Where do you find JOY in your home?

The time spent in my kitchen brings me so much JOY! Whether it is cooking alone, jamming out to music. Watching the boys whip up a treat, while I pretend to ignore the fact that my kitchen is now a mess. Whether it’s whipping up a quick snack, or spending hours creating a family meal – my kitchen just zones me out and brings me so much peace.

I have to introduce you guys to some of my favorite kitchen pieces, from Wayfair!

Enameled Cast Iron Round Dutch Oven // More Cookware & Bakeware	Jumbo Copper Cooling Grid // More Baking Sheets	Melamine Mixing Bowl Set // More Mixing Bowls
16 Piece Dinnerware Set // More Dinnerware Sets	Spatula Spoonula Set // More Kitchen Utensils	Acacia Wood Cutting Board // More Cutting Boards

I decided to whip up one of our family-favorite cookies, our Chewy Lemon Sugar Cookies, and use our new cooling grid – which are gorgeous!

The perfect summer bite! Chewy, soft sugar cookies that are packed with a zesty lemon-punch!

For more amazing kitchen items, check out Wayfair!