Favorites, Food, Lifestyle, subscription boxes

Misfit Market 3rd Delivery

We are still loving this subscription box. I think this week is my favorite so far, because we will basically use up everything. The only thing I am questioning is the cabbage, which I will most likely give to my mom. I am not a big cabbage person. I don’t really like it all that much. I am for sure happy about everything else we received in this week’s box. I actually need to use up last week’s apples, so I am going to make an apple and pear apple crisp with oats from oatmeal that none of us has been eating. It will make the perfect topping for the baked apples and pears. I have a severe sweet tooth from that “time”, so I have been baking more recently. I just made squash bread that tastes like pumpkin bread. It is super good and nutritious. I am happy to get more veggies into Dean’s diet for sure!


2 Collard Green Bunches

This is the cabbage that I am taking about. This will probably get given to my mom, because I hate wasting food.


2 Pints of Cherry Tomatoes

This will be eaten and used up for sure. They go great in salads and on the side of many dishes. I am making American Chop Suey tonight and will add a few on these chopped up into it. It will add much needed color and veggies to the meal. Two pints will go fast. I had already bought a pint for the potato salad. I am thinking about making a roast of potatoes and sweet potatoes. These would go great with that being baked in the oven.


2 Bunches of Rainbow Carrots

I am going to be making some glazed carrots, methinks. I really love glazed carrots, but have never tried doing it myself. I also might make a ham soup with carrots and potatoes. I have a ton of carrots though that need to be eaten, so I will be looking at lots of carrot recipes.


2 Bunches of Broccoli

I have meal prepped last week’s broccoli and I am thinking of steaming them with a garlic and lime sauce. It sounds yummy. We really love broccoli over here, so I am happy to have more. I also eat broccoli raw with some veggie dip or ranch dressing. It is the best! Veggies also generally speaking keep me fuller longer when I have them as snacks.


2 Cucumbers

We have already eaten one of these in a salad. The other one will be gone soon enough. I am looking up a cucumber recipe to do something different with it. I stumbled upon fried cucumber slices. Kinda like fried pickles. I think I will try this because it sounds amazing.


9 Yellow Carrots

Like I said, we have a ton of carrots to eat through. I might wash and peel some for snacking, but I still need to put some into a few recipes. I love carrots personally, so I am sure that it won’t be a chore to eat them up and find things to make it with.


3 Delicata Squash

Squash bread was a huge hit this week. I plan on making it the same and making a squash “pumpkin” pie. Martin isn’t a huge fan of squash, so I have to find ways to disguise it as other things. It’s fun finding new recipes and making different dishes almost everyday.


16 Small Potatoes

I believe these might be baking potatoes or specifically made to have with a roast. I am thinking about making roasted potatoes with these. Also, I could make my homemade fried potatoes as well. I have enough to make a few options for sure!


8 Pears

We have already eaten a few pears as well. I plan on making a pear and apple crisp like dessert.


2 Heads of Lettuce

We already ate this. These were small and each head made 1 salad.


11 Oranges

I believe that 3 have already been eaten. These will go quickly since Dean loves oranges. He has one a day as a snack.

Dean is going to daycare starting June 3rd. I think I am going to cancel the box now, even though I love it. I want to see if we spend more on fruits and veggies or less from the cost of this box. It is a neat little experiment. If we end up spending less, then we won’t be buying this again. If we end up spending more, then I would go back to the box. It was nice to try and get a feel for it. I think we might actually spend less though. With meal planning our veggies and fruits, I think we will spend less than $38 a week on veggies alone. This will free up some money for Dean’s daycare since 1 day is $38. Skipping this will pay for 1 week of daycare for Dean.

With Love,


Favorites, Lifestyle, Reviews, subscription boxes

Misfits Market 2nd Delivery

A second week of getting our produce delivered to us. Now, this week, I feel like I am giving away a good amount of what we received to my mom, but I’d rather they get used than go to waste. You can’t pick what you get in these boxes, so you will get stuff that you won’t use, I just make sure to pass it onto my mom, who I see at least once a week. This is still a great deal for us, but I will be canceling this service when Dean starts going to daycare. It is $77 a paycheck (2 weeks) and I rather have that to put towards a combined amount of groceries. I’d rather cancel it to be on the safe side. I can always resub if we can easily have this service, pay for daycare, and groceries. If not, I will wait until I get the daycare voucher and then go back to this service if we really miss it.


8 Apples

We love apples here, whether we have them for a snack or bake them in muffins. I might try my hand at an apple pie….


2 Turnips?

I am guessing that this is a different type of turnip. I am making a potato salad and I’m mixing potatoes, sweet potatoes, and one of these in the mix. I want a real variety salad for a unique take on potato salad. Plus, it is going to be delicious!


6 Jalapenos

These are great to cook with and put in the potato salad. Not so good raw, because it doesn’t have the best flavor. I think this type is more of a cooking pepper.


2 Acorn Squash

I still haven’t made the others, but I plan on making squash muffins and squash bread. Martin isn’t a huge fan of squash, so I am going to sneak it into other foods and make it tasty. I hope he doesn’t mind and he may even find that he likes how I prepare squash!


2 Zucchini

I love baking zucchini in the oven or on a grill. However, I think that I am going to try my hand at making zucchini fritters for dinner one of these days. I love making interesting and unique dinners and not having the same thing all of the time. Martin says he hasn’t eaten so many veggies in his life. LOL


2 Fennels

It is kinda similar to dill. You can eat the top and the bulb. I want to add some of the top to the potato salad and the bulb finely chopped. I think it will add a very good flavor to it. My potato salad is kinda like everything including the kitchen sink. I like to add a lot of different flavors that work together making a delicious dish.


2 Broccoli Bunches

I am going to be meal prepping all of this broccoli into a container that we have. I love to eat broccoli raw with ranch dressing or veggie dip. I am sure all of this will be eaten up in no time at all. I might even try my hand at steaming some of it to add some much needed greenery to some of our meals.


2 Roman Hearts

I already have these meal prepped and chopped up. I also already had a salad with it as well. It is turning slightly brown, so I know we have to eat this up in a few days or it will soil. Since we both love salads, that is literally not a problem in this house.


2 Kale Bunches

All going to my mom. We just had Kale chips and ate 2 bunches of Kale. We need a much needed break from it.


2 Leeks

These are like onions. I am giving one to my mom and keeping the other. It is interesting to give it a try, now that I know what it is. I can substitute it instead of having onion, have this in whatever I need.

I love discovering new produce and trying new things. I also love that I am able to pass on what we don’t use to my mom who does so much for us. It is a little way to give back and to reduce waste. I am so excited to use up the veggies with week. It for sure lasts us the week and over the week as well with certain items that we just don’t get to but have a long shelf life for veggies.

With Love,



Food, Lifestyle, Reviews, SALE, subscription boxes

Garlic Rosemary Chicken with Roasted Root Veggies

Okay, so I will be posting these recipes on my blog. I will be taking pictures of our plated meal and giving a review on each meal. I will be reviewing making the meal as well as consuming it. I am really excited to start making these meals. I thought that sharing the recipe would be nice if it is any good and so anyone could make these meals at home with their own ingredients.

The Stats:


45 minutes


Calories 610kcal, Fat 25g, Saturated Fat 7g, Carbohydrate 63g, Sugar 12g, Dietary Fiber 11g, Protein 35g, Cholesterol 105mg, Sodium 370mg


Milk. Wheat




2 unit

Sweet Potato

Sweet Potato

1 unit

Yukon Gold Potatoes

Yukon Gold Potatoes

5 unit



1 unit

Red Onion

Red Onion

1 unit

Chicken Breast

Chicken Breast

1 unit



2 clove

Chicken Stock Concentrate

Chicken Stock Concentrate

1 unit


Vegetable Oil, Butter, Salt, Pepper, Flour


  1. Step 1

    Preheat oven to 450 degrees. Wash and dry all produce. Peel carrots, then cut into ¾-inch pieces on a diagonal. Medium dice sweet potato and Yukon Gold potatoes into ½-inch cubes. Leaving remaining sprigs whole, strip half the rosemary leaves from stems; finely chop leaves until you have 1 ½ tsp (3 tsp for 4p).

  2. Step 2

    Toss together carrots, sweet potato, Yukon Gold potatoes, 1 tsp chopped rosemary (2 tsp for 4p), a large drizzle of oil, and a pinch of salt and pepper on a baking sheet. Roast until slightly softened, about 15 minutes (we’ll add the onion then).

  3. Step 3

    While veggies roast, halve, peel, and thinly slice onion. Finely chop a few of the slices until you have ¼ cup (½ cup for 4p). Peel and finely chop garlic.

  4. Step 4

    Pat chicken dry with paper towels; season with salt and pepper. Sprinkle all over with 1 TBSP flour (2 TBSP for 4p). Heat a large drizzle of oil in a large pan over mediumhigh heat. Add seasoned chicken and cook until browned and cooked through, about 4 minutes per side. Turn off heat. Transfer to a plate and set aside.

  5. Step 5

    In a small bowl, combine sliced onion, a drizzle of oil, and a pinch of salt and pepper. Once veggies have roasted for 15 minutes, remove from oven. Top with seasoned onion, then return to oven until everything is browned and tender, about 12 minutes more.

  6. Step 6

Heat a drizzle of oil in pan used to cook chicken over medium-high heat. Add garlic, chopped onion, remaining chopped rosemary, salt, and pepper. Cook, stirring, until softened, 2-3 minutes. Add stock concentrate and ¼ cup water (⅓ cup for 4p). Simmer until thickened, about 3 minutes. Turn off heat; swirl in 1 TBSP butter (2 TBSP for 4p). Thinly slice chicken. Divide sliced chicken and roasted veggies between plates. Top chicken with pan sauce.

Our Meal:

The Review:

This meal was very easy to make and it was delicious. I thoroughly enjoyed the rosemary chicken and all the root veggies! I couldn’t finish my plate and I had a little bit leftover for a good snack before lunch. I realize with making these meals that these are recipes you can easily make at home and buy your own supplies for cheaper. Its nice every once in a while or if they are having a good promotion. I am on the second delivery (and my last) and having this delivery service isn’t the right fit for us. It is a fun service to try out though.

With Love,