Category Archives: THS Recipes

Simple, Affordable, Organic Meals with Walmart and Stonyfield

This post is sponsored by Stonyfield as part of my participation in the Stonyfield Clean Plate Club.


I remember back in my early days of blogging here in the HLB community, the idea of eating organic seemed incredibly out of reach.  Organic products seemed especially hard to find in the grocery markets nearest to THS HQ, and when I did see organic items on store shelves, they always seemed way out of price range for me. And while it’s always seemed fairly easy to find Stonyfield products like the Smooth & Creamy cups, recipe-friendly Greek quarts, or the fun kid-focused Squeezers and Pouches at the local grocers for a good price, for a long time it was difficult to even imagine being able to manage organic meals regularly.

Now a days it’s waaaaaaaaaaay easier to find a wide variety of affordable, organic grocery selections at markets nearby. Our local Walmart is where I often find the Stonyfield yogurts I’m using in my recipes at THS HQ. Recently I also learned that Walmart offers a wide variety of other organic products, too. Seriously – I’m talking SO MANY Organic products.


I was really impressed with the variety offered of not only popular name brand organic products like Stonyfield, but also in the many different items Walmart’s own brands, Marketside and Great Value, stocked on the shelves.  Pairing the wide variety of grocery items with the popular “roll-back” Walmart prices, eating organic has never seemed more manageable.

I challenge myself to make create an affordable lunch and dinner, both serving a table of three, and here’s what I came up with:


Lunch: Sweet Potato Carrot Soup & Easy Garlic Butter Croutons

Sweet Potato Carrot Soup
Makes 3 servings


  • 10 oz frozen organic sweet potato cubes, defrosted
  • 5 oz organic carrots, shredded and chopped into pieces similar in size to the sweet potato cubes
  • 3-4 T organic coconut oil, 2 T melted
  • 1 medium organic yellow onion, diced
  • 1 T organic minced garlic
  • 16 oz organic low-sodium chicken broth
  • 1/2 cup Stonyfield Plain Greek yogurt


  • Preheat oven to 450.
  • Boil carrots for 3-4 minutes to soften very slightly. Drain and dry carrots.
  • Toss sweet potato and carrot pieces in 2 T melted coconut oil.
  • Spread vegetables over parchment paper lined baking sheet.
  • Roast on lower half of oven for 15 minutes. Flip veggie pieces and roast 10-12 minutes more.
  • Heat 1 T coconut oil in large stock pot over medium heat.  Add diced onion and sauté 4 minutes, stirring every minute or so.
  • Add minced garlic and cook 1 minute more, stirring once throughout.
  • Turn to medium-low, add remaining coconut oil.  Let melt 15 seconds, then add roasted vegetables. Cook 3 minutes, stirring often.
  • Pour in approximately half of the broth, scrapping up brown bits from the bottom of the pan.  Add the remaining broth and simmer the veggies for 5-6 minutes.
  • Remove pan from heat and let cool slightly, for at least 5 minutes.
  • Using an immersion blender or working in two batches with your blender, blend until smooth.
  • Stir in Greek yogurt and warm over low until serving. Dish and top with Garlic Butter Croutons.


Easy Homemade Garlic Butter Croutons
Makes 3 servings


  • 3 slices Organic Whole Wheat Bread
  • 3 T organic unsalted butter
  • 1 T organic minced garlic


  • Preheat the oven to 375 degrees.
  • Cube bread into bite-size pieces.
  • Heat butter in small pan over medium until melted. Add minced garlic and sauté until fragrant and golden, about 90 seconds.
  • Toss cubes into garlic butter mixture and stir together.
  • Pour cubes onto parchment lined baking sheet.
  • Bake 4 minutes, flip, and bake 3 minutes more.



Dinner: Taco Salad with Salsa Greek Yogurt Dressing

Makes 3 servings


  • 1/2 lb organic ground beef
  • 1/4 cup minced organic yellow onion
  • 1 T organic minced garlic
  • 1/2 cup Stonyfield Plain Greek Yogurt
  • 1/4 cup organic salsa of choice
  • 5.5 ounce package organic Half & Half Mixed greens
  • 1/2 cup cooked organic rice mix of choice [I used Spanish Style Rice mix with Quinoa, Red Bell Peppers and Corn by Seeds of Change]
  • 1/2 small organic carrot, peeled and sliced very thin
  • 1/2 cup no salt added organic whole kernel corn


  • Heat cast iron skillet on the stovetop over medium heat until warm.
  • Break ground beef into pieces as you add it to the skillet. Cook 3 minutes, stirring occasionally.
  • Move beef towards outside ring of pan, continuing to cook through.  Add diced onion and cook 2 minutes, stirring onion and beef separately.
  • Add minced garlic to onion and carefully stir to combine, cooking for 1 minute more.
  • Stir onion-garlic mixture into beef and continue to heat until cooked through completely.
  • Remove from heat and cool.
  • Build salads by layering greens, corn, carrot slices, rice, and ground beef.
  • Whisk yogurt and salsa together to create dressing, adjusting flavor by adding more salsa to your liking. Enjoy!



Easy, Easier, and Easiest! Dips 3 Ways with Stonyfield and Simply Organic

This post is sponsored by Stonyfield as part of my participation in the Stonyfield Clean Plate Club.

easiest - smile

There has been bunches of dip talk in my life the past several weeks.  First with the holidays, swapping recipes with co-workers and internet pals as we all plan our respective gatherings. Then the discussion continued with two different friends chatting menu planning for toddler birthday parties.  I’ve said it before and I don’t expect I’ll change my opinion anytime soon: I’m a flavor loving snack lover who loves to get my dip on!

My favorite party plan includes a collection of dips, spreads, and sauces with a variety of dipping agent freggies and carbs.  Add a meat and cheese board a la Jessica’s How I Make a Killer Cheese Plate. [Plus 3 Mini Cheeseballs!!!] or Andie’s How to Make a Cheese Plate, and I’ll be the happiest hostess in the world.

The key for me is stacking my party menus with foods I rarely get sick of, since several days following any party means eating leftovers at every meal. [Which stands as further proof I am my mother’s daughter.]

It may be my general Midwesterness that makes me such a dip lover, and maybe my start-all-things-but-finish-half Taurus self that loves a snack plate with just two bites of ALL THE OPTIONS.  It’s no surprise that my NYE game night menu included a collection of dips and dippers to share even though the guest list was simply a couple of friends who joined us for a double date night-in at THS HQ.


Today I’m sharing a choose your own level of ease adventure of three dip recipes featuring Stonyfield’s new Double Cream Plain Yogurt [which is perfect for use in the kitchen! I’m using it anywhere I would normally add sour cream!] and this month’s partner, Simply Organic. Choose from the easy, easier or easiest recipe trio or take a nod from my NYE menu and combine 2 or 3 recipes below for a dipping spread to share.


An Easy Recipe: Fiesta Taco Dip

This dip is an inspired warm-up version of one of my favorite Midwestern specialties: cold taco dip! [another favorite for parties of any kind! Check out a healthified recipe from my cousin Amy here: Shugary Sweets’ Healthy Taco Dip

The recipe below is easily customizable to what your preferences and lifestyle; swap well drained canned tomatoes for fresh, black beans for beef, or add extra veggies like diced peppers and squash.


  • 1 T extra virgin olive oil
  • 1/2 lb lean ground beef
  • 1 small yellow onion, diced small
  • 1 T + 1 t Simply Organic Adobo Seasoning
  • 1 t Simply Organic Cumin
  • 8 oz Cream Cheese, softened
  • 1 1/2 c Stonyfield Double Cream Yogurt
  • 3/4  Shredded Cheese of choice, divided
  • 1 c diced tomato
  • 3/4 c corn kernels
  • 1/2 c black olive slices


  • Preheat oven to 325 degrees.
  • Heat olive oil in skillet over medium heat. Add diced onion and cook 3 minutes.
  • Add ground beef and seasonings, stirring to combine. Cook until no longer pink, stirring every couple of minutes.
  • Drain fat from meat and onion mixture and set aside.
  • Using an electric mixer, combine cream cheese, double cream yogurt, 1 teaspoon Adobo seasoning and 1/2 cup of the shredded cheese.
  • Add beef mixture, tomatoes, and corn kernels to the bowl and fold together.
  • Pour into baking dish and smooth evenly with spatcula.
  • Sprinkle remaining cheese over top.
  • Bake for 15 minutes on lower rack.
  • Turn broiler to low. Move dish to top rack and cook 2-4 minutes. Keep a close eye and remove when nicely browned to your liking.

serve with your favorite dippers such as: tortilla chips, celery and carrot sticks, colored pepper strips, pretzel sticks or chips, bread cubes, and crackers

layered greek dip

An Easier Recipe: Layered Greek Dip

This recipe takes me back to family vacations on the hunt for the best Greek food we could find. [Tarpon Springs, Florida – I’m looking at you!]  The ingredients in this dip are those of a classic Greek salad, which makes eating it on a bed of greens and a side of pita chips for lunch completely acceptable. DIP FOR EVERY MEAL!



  • Stir double cream yogurt and seasoning mix together until well combine. Refrigerate for at least 30 minutes.
  • In a glass dish, layer hummus, followed by yogurt dip.
  • Sprinkle a layer of olives, followed by tomatoes, followed by cucumbers.
  • Sprinkle lightly with sea salt.
  • Top with feta crumbles, and finally minced chives.

serve with: your favorite dippers such as: pita bread or chips, sea salt crackers, cucumber slices and carrot sticks

easiest finish

The Easiest Recipe: Pairing Stonyfield’s New Double Cream Plain Yogurt with Simply Organic Onion and Chive Dip Mix

This 2-ingredient quick dip also makes a great base for other recipes, such as the Layered Greek Dip above!  You can add to this recipe by adding minced chives on top before serving or mixing in an onion worth of caramelized slices. [I always use the method in this Caramelized Onion Mashed Potato recipe from Daily Garnish. ]



  • Combine ingredients.
  • Refrigerate at least 30 minutes.

serve with: your favorite dippers such as: pita bread or chips, sea salt crackers, cucumber slices and carrot sticks

easiest process


Cinnamon Apple Cheesecake Trifle


6 Reasons I love this Cinnamon Apple Cheesecake Trifle recipe:

  1. It is SUPER EASY. Like super easy. As in, even if you make all the ingredients from scratch, all the ingredients are so EASY themselves, so the trifle is still EASY.
  2. The finish product makes the recipe seem way more difficult than it actually is, and therefore FANCY.
  3. Utilization of my current favorite Fall recipe: Slow Cooker Cinnamon Sugar Apples!
  4. You can make a larger, for scoop-able sharing, beautifully layered trifle to bring to the table at Friendsgiving, OR you can make individual desserts for everyone in the small dessert glassware you have gathering dust in the cabinet.  Or if you are like me, you sloppily spoon it into Ball Jars because chucky stripes were always my preference to pin stripes.

  5. Speaking for Friendsgiving, the entire time I worked on this deliciousness, I thought about one of the BEST episode of Friends ever, The One Where Ross Got High.  This is one of my most favorite episodes of the show, definitely Canon Worthy in my opinion, which is why this is considered a “reason” on this list of reasons why I love this recipe. 

    By the way, in case you want to make a copy of Rachel Green’s infamous “Traditional English Trifle” for your own Turkey Day table, the internet has got you covered: How to Make Rachel’s Thanksgiving Trifle and How to Survive Serving It and It was Gross, then Good, then Really Gross

  6. This recipe is easily customizable, which makes the individual serving idea an extra fun one! This would be a great dessert for everyone to prep together, layering their ingredients of choice into their Ball jar before screwing on a lid [I love this type for reusability which I’ve seen at Target, Wal-mart and on Amazon, too] and storing in the fridge for when dessert came around. [Don’t forget to label them!]

    It’s like an at-home take on the Fro-Yo craze, right?   Each human determining their own right amount of crunch to soft ratio.  Each mouth prepared for the flavor dynamics of repetitive layers. The ability to add peanuts or nut butter without sending anyone to the hospital. Everyone wins!

  7. It fits into this week’s Recipe Wednesday Link-Up Theme over at Thanksgiving Desserts!
    Fellow bloggers; you can link-up your own dessert recipes in the link-up, too! If you add a recipe that fits the weekly theme, we share your recipe on social media.  It’s a great way to support the HLB community and promote your blog, too.  Add your recipes here: Recipe Wednesday: #TurkeyDayYums Dessert Time



Here’s how I layered my ingredients in these individual Jar Cinnamon Apple Cheesecake Trifles:

Super Simple Slow Cooker Brown Sugar Cinnamon Apples
small cubes of Vanilla Cinnamon Sugar Swirl Bread
extra syrup from the apples
Cheesecake flavored pudding [I made mine from a JELL-O mix]
Toasted Maple Cinnamon Oats [recipe below]
more apples
more bread
more oats
more syrup from the apples
more pudding

HOLY DELICIOUSNESS, BATMAN.  Get a spoon. Next time I’m tossing some toasted pecans into the mix!


Toasted Maple Cinnamon Oats


  • 1 cup rolled oats
  • 1/3 cup (packed) brown sugar
  • 1/4 cup maple syrup
  • 1/4 cup butter, melted [salted is a-okay in this one!]


  • Preheat oven to 350 degrees, placing a rack in the middle of the oven.
  • Combine ingredients in a bowl, folding and stirring until well coated.
  • Spread evenly on a baking sheet.
  • Bake 10-30 minutes, depending on your desired crunch level. The longer you let it bake, the closer an eye you should keep on it. It can burn quickly if you aren’t paying attention.
  • Cool on pan for 5 minutes, then transfer to storage dish to finish cooling. 
  • Once cool enough to touch, crumble any large pieces and set aside for use in Cinnamon Apple Cheesecake Trifle.