Should you be shopping at Aldi?

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If one of your New Year’s Resolutions is to stick to a budget then you need to be checking out Aldi!

Aldi has been my main grocery stop for years now. I happily punch that quarter in the cart and pack up my own groceries in the name of savings. I love their newly remodeled stores, their organic options and I live for their weekly meat specials. Seriously, getting amped just telling you all how amazing Aldi is.

So I decided in order to further convince you, it was time to actually crunch some numbers and compare my findings to Walmart prices. I chose a handful of items that appear on my list week after week and may appear on yours too!

Here’s what I found:

Item Aldi Walmart
Butter $2.85 $3.24
Milk $1.38 $2.16
Eggs $0.99 $1.97
Uncured Bacon $5.89 $5.98
Organic Spices $1.99 $3.97
Spices $1.19 $0.98
Chocolate Chips $1.79 $1.98
Oatmeal $2.69 $3.88
Coffee $4.89 $5.94
Goat Cheese $1.99 $3.98
Cheese $1.79 $2.22
Coconut Oil $4.49 $6.64
Avocado Oil $6.99 $9.44
Cooking Spray $1.49 $1.97
Salad Mixes $2.49 $3.46
Spaghetti $1.45 $1.97
Broth $1.89 $2.72
Almonds $5.49 $5.94
Pistachios $4.49 $5.94
Basmati Rice $3.89 $4.37
Jasmine Rice $4.79 $5.98
Quinoa $3.49 $3.92
Frozen Fruit $2.09 $2.44
Nutrigrain Bar $1.79 $2.78
Baby Food Pouches $0.79 $1.00
Ziplock Bags $1.99 $2.54
Clorox Wipes $2.99 $3.48
Paper Towel $5.99 $8.42
Toilet Paper $6.99 $9.97
DIFFERENCE: $91.02 $119.28

 

In not so shocking news: Aldi will save you money. Most food items were 50 cents cheaper than the Great Value brand at Walmart. Coming out to a $30 savings for things I was normally buying every grocery trip. I grocery shop twice a month so that’s $60 savings per month! It should be noted that there were a few things that were the same price as Walmart such as, olive oil, feta and chicken breast. So they are priced competitively!

Because they don’t sell things like fresh herbs, fresh breads and dairy free yogurt (for my daughter) Walmart will always be a stop I will have to make as well. But knowing I’m saving a nice chunk of my grocery budget is totally worth the two stops for me. If you’re wanting to save money, and there is an Aldi nearby, then be sure to check it out and see what kind of savings you can bring home!

A few “Sam Life Tips” for you:

  1. Walmart’s in NWA price match Aldi prices IF the Aldi store is within a certain distance from your Walmart store. So if all the avocados are hard at Aldi but on sale for 50 cents. Take the Aldi flyer to Walmart and they’ll price match. (if you don’t live in NWA ask your local Walmart. My sister in STL has had success with price matching too.)
  2. If you, like me, have to grab a few things at Walmart after your Aldi trip, try Walmart pickup! All you do is place an order for an exact time, show up and they load it into your car. It’s an amazing time saver and a great 15 minutes of alone time if you’re a momma or an introvert or maybe both!
  3. Doing Whole 30? Be sure to check out Healthy Little Peach’s Aldi guide to find out what compliant foods are offered and you can save while getting healthy too!

What are your favorite things to get at Aldi? Have any tips for us? Be sure to comment below!

 


Let’s do this!

We wanted to take a minute to say hi! We are so honored and excited you’re here. We hope and pray that here you find a safe place to do you. If you’re working , staying at home, married, not married…whoever YOU are we are so glad you stopped by.

The name “Home and Hearth” comes from Proverbs 31, “she’s skilled in the crafts of home and hearth, diligent in homemaking…” We heard the word hearth and LOVED what it represented. (we like to say we loved it long before Joanna Gaines introduced it to Target) The hearth was the fireplace of the home. It gave the house its warmth, its food and community. The life happened around the hearth. 

That’s what we want to create here! We have loved getting advice, ideas and wisdom from amazing friends, moms and grandmothers along the way and we believe that wisdom should be shared!

If making homemade meals is your jam or you love picking up a togo order on the way home…Welcome!  If you love a good pinterest inspired party or it makes you anxious just thinking about it….Welcome! If you’re just look for some fun…WELCOME!

Whatever the season and whatever the calling, we are here to help, empower and learn together! All the seasons of life are necessary and the callings of each family are unique. Let’s gather in front of the hearth and start sharing!

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Fried Green Tomatoes

60301D15-94C6-4EC2-97BC-6888D96A3B18I married a man from Auburn, Alabama and his family has introduced me to things this midwest girl had never tried before. Shrimp and grits, boiled peanuts and my current fav- fried green tomatoes.

There is restaurant in Auburn called “Acre“. It’s a delish farm to table experience and their fried green tomatoes changed me…forever. They were lightly battered and placed on top of homemade pimento cheese (yeah it was amazzz) then topped with crab and remoulade sauce.  The flavors were over the top amazing. This is my attempt to capture some of that goodness to tide me over until our next visit. Here’s how I did it.

Happy Cooking, Friends!

INGREDIENTS:

  • 2 medium-sized green tomatoes
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried basil
  • 1 cup all-purpose flour (I sometimes add a bit of dried basil, salt & garlic powder to this)
  • 1 cup buttermilk
  • 1 egg
  • 1 cup seasoned bread crumbs ( I love using panko or crushed croutons)
  • 1¼ cup yellow cornmeal

DIRECTIONS:

  1. Slice tomatoes into ¼- 1/2 inch slices. I think the thinner the better.
  2. Place tomatoes on several layers of paper towels.
  3. Mix together salt, sugar, black pepper & basil in a small bowl.
  4. Sprinkle tomatoes generously with spice mixture ( may not need all of it) and let sit for about 10-15 minutes to allow the extra tomato juices to drain out.
  5. Meanwhile, prepare your dipping station! In one bowl, add the flour.
  6. In another bowl mix together the buttermilk and egg.
  7. In the last bowl, mix together the bread crumbs and yellow cornmeal.
  8. Start by dipping the tomatoes slices into the flour on both sides and shaking off the excess flour, being sure to get the sides as well.
  9. Lay the slices into the egg mixture until both sides are coated with the mixture and flour no longer shows.
  10. Place the tomato slices into the breadcrumb mixture and press to coat both sides evenly.
  11. Let tomatoes sit for about 5 minutes to allow the coating to set.
  12. Heat oil in a skillet until hot. Mine took about 3 minutes
  13. Place tomatoes into the skillet, without crowding the pan. Overcrowding makes for uneven cooking.
  14. Fry each side for about 4-5 minutes until golden brown.
  15. Place on a cooling rack with paper towels below to absorb the excess oil that drips off.
  16. Serve hot and top a burger or BLT or whatever tickles your fancy!

Sam’s Tips:

– I first placed a handful of arugula and a spoonful of pimento cheese. Then topped with crab and this remoulade sauce (see recipe below)

INGREDIENTS:

  •  1/4 cups mayonnaise
  • 1/4 cup mustard (Creole mustard if possible)
  • 1 Tbsp sweet paprika
  • 1-2 teaspoons Cajun or Creole seasoning
  • 2 teaspoons prepared horseradish
  • 1 teaspoon pickle juice (dill or sweet, your preference)
  • 1 teaspoon hot sauce (preferably Tabasco)
  • 1 large clove garlic, minced and smashed

DIRECTIONS:

Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.


Easy Summer Meal Plan

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We love cooking SO much but even we have to admit summer time can be hard to get motivated to be in the kitchen. Our tummies are saying “feed me” but our mind is saying “POOL!”.  We created this Easy Summer Meal Plan to give you some easy options for these hot summer months.

Make no mistake, this may be called an “Easy Summer Meal Plan but these recipes don’t lack delishiousness! Check them out and let us know what you think in the comments below…

Happy cooking, friends!

Easy Summer Meal Plan < ( just in case you missed it before 🙂  CLICK HERE)


Sweet Potato Tacos + Chimichurri Sauce

HEYYY!! Happy #MeatlessMonday once again from your For Home and Hearth girls! Today I’m gonna do a flash back to one of our first recipes we ever shared.. that I never got a picture of! Sweet Potato Tacos – vegetarian, GF, can be vegan if you omit the cheese! These babies are seriously SO GOOD I just can’t even explain it y’all – you’ll just have to try them for yourself ;)!

Taco Ingredients:

  • 2-3 medium sweet potatoes, washed, peeled, chopped into 1/2″ cubes
  • 1 Tbs olive oil
  • 1 tsp salt (more to taste)
  • 1/2 pepper (more to taste)
  • 1 tsp paprika
  • 1-2 tsp chili powder
  • 2 cans black beans, warmed – rinse and drain then warm if you like, up to you!
  • 1/2 yellow onion sliced, sautéed
  • 2 ripe plantains
  • corn tortillas
  • lime slices (topping)
  • queso fresco (for topping, omit for vegan)
  • avocado (topping)

Sauce Ingredients:

  • 1 cup fresh cilantro
  • 1 cup fresh Italian parsley
  • 2-3 garlic cloves
  • 1-2 tsp dried oregano
  • 1/4-1/2 tsp salt
  • 1/4-1/2 tsp black pepper
  • pinch of red pepper flakes, more to taste
  • 2 tbs red wine vinegar
  • Juice of 1 lime
  • 1/2 cup of olive oil

Instructions:

Sauce: Place all ingredients in mini food processor or blender (or whatever it is you got!) and pulse until combined and desired texture. Can also mince ingredients, add spices then stir/whisk in wet ingredients.

Tacos:

  1. Preheat oven to 400 degrees. In a medium size bowl combine sweet potatoes, 1 Tbs olive oil, salt, pepper, paprika and chili powder. Toss to coat evenly. place on parchment lined baking sheet in one layer. Roast for 15-20 minutes until tender and crispy. Turn off oven but leave in oven to keep warm while finishing the rest of the meal.
  2. Warm beans in a sauce pan and then set to low to keep warm. Sauté onion over medium heat in small amount of oil until translucent with some nice brown spots.
  3. To fry plantains: First peal the plantains and cut into 1″ medallions. Heat 1/2″ of desired oil (vegetable, avocado, coconut, etc) over medium to medium high heat. Once warm, fry plantains for about two minutes on each side then remove to paper-line plate or drying rack over paper towels.
  4. smash the plantains with a cup or other utensil to about 1/2″ this or so. Then fry again for about 1-2 minutes on each side. Remove and set on drying rack or paper towel lines plate (note they may stick to paper towels). Salt with fine or coarse sea salt to taste. set aside.
  5. Warm corn tortillas in the oven, microwave, or on grill pan. Assemble tacos, making sure to top with LOTS AND LOTS AND LOTS of chimichurri sauce then ENJOY!!

Crispy Baked Buffalo Wings

I’m on day 23 guys! Nearing the end and feeling good but honestly…mostly missing occasional fried food and BREAD! (for the love)

I made these Buffalo Wings from Paleo Running Momma today and they hit the spot. So good and come together in under an hour. Everything W30 has to be homemade so I pretty much expect about an hour of prep and cook time in kitchen for all things these days.

These are definitely worth the wait and truly hit the spot! Y’all need to give them a try!

Happy cooking, friends!

Crispy Baked Buffalo Wings

Prep 10 minutes ∙ Cook 50 minutes ∙ Makes Servings 4

INGREDIENTS:

For the Wings:

2 lbs chicken wings

2 tbsp arrowroot starch

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp sea salt

1/4 tsp red cayenne pepper

1/3 cup ghee melted

1/3 cup + 2 Tbsp Franks original hot sauce

For The Ranch Dip:

1/2 cup homemade mayo or purchased paleo mayo

3 Tbsp coconut cream This is the thick part from a can of coconut milk, or you can purchase it separately

1/2 tsp garlic powder

1/2 tsp onion powder

2 tsp dried chives

1/4 tsp dried dill

3/4 tsp fresh lemon juice

1/4 tsp salt or to taste

DIRECTIONS

1. Preheat your oven to 425 degrees. Line a large baking sheet with parchment paper, then pace a wire rack over the baking sheet.

2. Pat wings dry with paper towel to absorb excess water, then place in a large bowl. Sprinkle all over with the arrowroot, garlic and onion powder, salt and red pepper – toss to evenly coat.

3. Arrange wings on wire rack (I had about 12 in my 2 lb package) and place in the middle rack of the preheated oven.

4. Bake at 425 degrees for 35 mins, then dip in the sauce (see instructions below) and raise the heat to 450 degrees.

5. Continue to bake for 10 mins at 450, remove from oven and drizzle remaining sauce over the top. Bake 5 more minutes at 450 degrees, then remove and serve with scallions and ranch dressing!

For Wing Sauce:

Once the wings have been baking for 30 mins, whisk together the melted ghee and hot sauce. Remove wings from the oven after baking 35 mins, and, using tongs, dip each one in sauce and place back on wire rack to bake again, this time at 450 degrees (see above)

For Ranch Dip:

Whisk together mayo, coconut cream, lemon juice, onion and garlic powder, chives and dill until smooth. Serve alongside wings as a dip, with celery or other veggies. Enjoy!


Baked Spaghetti Spaghetti Squash

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This spaghetti squash was just what I needed this week when I was craving something savory!  I really wanted it to be easy but full of flavor and found out the instant pot cooks the spaghetti squash in just 7 minutes! It was all so simple and a huge hit around our table! My daughter even thought it was real noodles and asked for seconds. Fair warning she is also only 2 so…you will VERY much know it isn’t a delicious carb loaded noodle. HOWEVER it is still delish!

Happy cooking, friends!

Baked Spaghetti Spaghetti Squash

Prep 10 minutes∙ Cook 30 minutes∙ Makes 8 servings∙ 

Ingredients

  • 1 spaghetti squash
  • 28 oz compliant spaghetti sauce ( I made my homemade marinara)
  • 1 lb italian sausage
  • 1 egg
  • 1 large zucchini, diced
  • 8 oz mushrooms, sliced
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 1 TBSP olive oil

Directions

  1. Cut spaghetti squash in half, then clean out the seeds and flesh from the inside.
  2. Place in instant pot with 1 cup of water for 7 minutes. (you can also bake it at 350 for 45 minutes)
  3. Preheat oven to 350 degrees
  4. Once spaghetti squash is cooked, scrape out the insides using a fork and place in a bowl to cool for 5 minutes.
  5. While squash cools brown the Italian sausage. Once cooked remove from pan and place on paper towel to remove excess grease.
  6. In same pan you just cooked the sausage, add 1 TBSP olive oil to a pan and saute diced onion and minced garlic.
  7. Once translucent add mushrooms and cook until done.
  8. Add uncooked diced zucchini and italian sausage to your veggie mixture, stir to combine, then pour your sauce right into the pan.
  9.  After spaghetti squash has cooled add one egg and toss to combine. (if its too warm your egg will scramble)
  10. Grease a 9×13 pan, layer the squash on the bottom.
  11. Use a ladle to scoop the sauce on top of the spaghetti squash until the squash has been covered.
  12. Bake at 350 for 30 minutes!

Meal Plan – May 9, 2018 – May 13, 2018

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Happy Friday y’all!

I’ve got my meal plan ready for next week and wanted to share it with y’all! Sam has been showing y’all some crazy good whole30 meals! Around here we have been trying to add in more plant based meals but we definitely still have meat on the menu. I’m enjoying the process of learning new ways of cooking and appreciating all the variety there is out there!

Some of these recipes are my own and some are from other blogs that I tweak to make my own – I’ll link what I can and post the rest later!

Here’s the menu!

*Meatless Monday: Sweet Potato + Black Bean Tacos w/ chimichurri sauce!  

Tuesday: Skillet Turkey Meatballs w/ Pasta

Wednesday: Thai Basil Chicken (Turkey) – aka Pad Gra Pow 

Thursday: Homemade Pizza: Prosciutto + Arugula and Margherita … Okay Thursday is actually probably going to be left over day BUT I’m make this on Sunday when we don’t post on Insta so I’ll plan to post a how to for it on Thursday instead! Here’s a sample for homemade pizza sauce.

Friday: Chicken Curry (green or yellow) 

Here’s a Grocery List – May 9 if you decide you want to take a look! Happy cooking everyone!

xoxo

Becca


Whole 30 Meal Plan

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As you all know I started my Whole 30 on Monday! A few of you reached out and asked some questions so I thought I would post my meal plan and grocery list here!…even if you aren’t completing a Whole 30 they are still yummy meals to try!

Most of the items can be bought at Walmart. I did have to get a few things at Whole Foods, places like thrivemarket.com would have them as well.

I’m only 5 days in but I already feel motivated to finish since I have you all as my accountability.

Since none of these recipes are “Sam Originals”, I have included the link for their original post below to give credit where credit is due! HOWEVER I have compiled a Whole 30 Grocery List for you all based off of these meals.

Thanks to all the bloggers who developed these yummy recipes! Click here for my Whole 30 Grocery List!

Click below for the recipes:

Monday:Crispy Passport ChickenWhole 30 Mayo

Tuesday:Pepper Steak Salad

Wednesday:Heroine Chicken (THIS NEEDS TO MARINADE FOR 48 HOUR!) + Potato Galette + Roasted Brocoli (I omitted the lime)

 Thursday:Beef and Broccoli

Friday:Creamy Sausage Soup

Sam’s Tips:

  • The right kitchen tools make life on W30 a whole lot better. I recommend having an immersion blender, spiralizer and mandoline slicer! It makes the mayo process and all the prep work that needs to be done SO much easier!
  • Whole 30 REALLLLYY takes prep work. So set yourself up for success by having a plan and complaint snacks on hand as well. Here are the complaint snacks I bought for my first week. (these are NOT on the grocery list)
  • Have plans for breakfast and lunch, not just dinners! Remember eating out just got A LOT harder, because of the oils and added sugar in basically everything. Unless you’re very careful and contiensious sometimes staying home is easiest. HOWEVER Chipotle, minus the beans, rice and dairy + guac is a great option. Make sure you avoid the veggies because they are cooked in soybean oil. Panera salads can be made compliant as well just omit chicken as it has added sugar. According to their website, a Five Guys Burger wrapped in lettuce works as well. Use these if you’re in a bind or need a night off of cooking.

Pork Zoodle Bowl

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I’m doing it guys. I’m doing Whole 30. It’s not the most fun thing I’ve ever done but after a hard few months for our family I’ve developed some bad eating habits and cravings that I’m hoping to kick to the curb with this “reset”.

I found this recipe via the Healthy Little Peach and really thing she nails it. You need to check it her stuff!

While zoodles are not rice noodles by ANY means, it is a veggie packed dish that will leave you full and satisfied. (with barely any prep time!) Here’s how she made it.

Happy cooking, friends!

Pork Ramen Zoodle Bowl

Prep 5 minutes∙ Cook 20 minutes∙ Makes 2 people∙ Source Healthylittlepeach.com

Ingredients

  • 1/2 package pulled pork Avaliable at Sams Club (Member’s Mark)
  • 2 large zucchinis spiralized
  • 2 soft boiled eggs
  • 2 cups bone broth
  • 4 tbsp of red cabbage
  • 1/2 cup coleslaw mix
  • 1 Lime
  • 1 cup spinach
  • Red pepper flakes
  • green onions

Directions

  1. Heat your skillet over medium heat and add in 1/4 cup water and add in your pre-cooked pulled pork. Cook until desired doneness.
  2. While your pork is heating up, prepare your soft boiled eggs by heating up a small pot filled with half water and sea salt. Cook eggs on high heat for 5 minutes for a soft boiled egg, leave in longer if you like your egg more firm. In addition, heat up 2 cups of bone broth in another small pan.
  3. Chop your red cabbage and spiralize your zucchini. Add your coleslaw mix, zucchini, and cabbage to your serving bowls. Slice your lime and green onions.
  4. Add your shredded pork over the coleslaw, cabbage, spinach and zoodles. Place the soft boiled egg over the pork and pour the hot bone broth over entire bowl. The bone broth will heat the zoodles right up.
  5. Squeeze lime juice over the top and add red pepper flakes and green onions. Compliant sriracha sauce is optional.

No Crumbs Left: Crispy Passport Chicken

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This meal was the first dinner I made on my Whole 30 challenge. It’s a recipe from No Crumbs Left who is one of my favorite bloggers. Her instagram is so helpful and her pictures are always so beautiful!

Whole 30 takes a lot of prep and thought but when your meals come out this tasty and beautiful, it can be a fun process too! I made the marinated onions and then marinated the chicken the night before. The rest was easy! I just grilled the chicken and then chopped some veggies. Her green goddess dressing pairs so well with it too!

Happy cooking, friends!

Crispy Passport Chicken Salad with Green Goddess Dressing

Source Nocrumbsleft.net

Ingredients

Whole30 Green Goddess Dressing MAGIC ELIXIR™ Ingredients:

  • 3 oil-packed anchovy filets
  • 3 garlic cloves, chopped fine
  • 1 cup Whole30 mayo
  • 2 handfuls basil leaves
  • 4 Tbsps fresh tarragon leaves
  • ¼ cup parsley
  • 3 Tbsps lemon juice
  • 5 Tbsps olive oil
  • 2 Tbsps red wine vinegar
  • 2 pinches salt

For the Passport Chicken Marinade:

  • 5 Tbsps extra-virgin olive oil
  • 2 Tbsps dried oregano
  • 5 cloves of garlic, crushed
  • Juice and zest of one lemon
  • 1 tsp salt
  • 1 tsp ground black pepper
  • Everything else:
  • 3 boneless and skinless chicken breasts
  • 1-2 Tbsps extra-virgin olive oil
  • Lettuce (use your favorite greens)
  • Arugula
  • Cucumbers
  • Radishes
  • Olives
  • Avocado
  • Marinated Red Onions MAGIC ELIXIR™

Directions

1. Make the chicken marinade: combine the olive oil, oregano, garlic, lemon zest, salt and pepper together.

2. Cut the breasts in half and then into strips, so you end up with thin slices.

3. Salt and pepper thoroughly. Place in a container with the marinade and let sit for an hour, or even overnight.

4. Grill chicken or in a large sauté pan over medium heat, heat 1 Tbsps of olive oil. Sauté the chicken pieces 2 minutes on each side.

5. Assemble your masterpiece beautifully on a platter.


Baked Pimento Cheese Dip

IMG_3532Ingredients:

  • 1 package reduced-fat cream cheese
  • 1/2 c. low-fat sour cream
  • 2 TBSP fresh lemon juice
  • 1 jar diced or sliced pimentos
  •  6 oz shredded sharp cheddar cheese
  • 6 oz shredded pepper jack cheese
  • 2 scallions
  • kosher salt and peper to taste
  • sliced baguette
  • celery

Directions:

1. Heat oven to 425 degrees F.
2. In a large bowl, stir together the cream cheese, sour cream, lemon juice, and 1/4 teaspoon each salt and pepper.
3. Fold in the pimientos, Cheddar, Jack cheese, and scallions.
4. Transfer the mixture to a shallow baking dish and bake until bubbling and light golden brown, 15 to 18 minutes.
5. Serve with baguette and celery