Author: USVM Editor

  • Noah Galloway Turns Adversity into Advocacy

    Noah Galloway Turns Adversity into Advocacy

    For many veterans, the transition from military service to civilian life is complex. For service-disabled veterans, that transition can be even more demanding—physically, mentally and emotionally. Few individuals embody that journey, and the possibility beyond it, as visibly as Noah Galloway.

    A former Soldier wounded during the Iraq War, Galloway sustained life-altering injuries in 2005, losing his left arm and left leg after an improvised explosive device explosion. His recovery was neither immediate nor straightforward. Like many veterans adjusting to trauma, he experienced periods of isolation and personal struggle after returning home.

    Rebuilding Strength

    What distinguishes Galloway’s story is not simply survival, but what followed. In the years after his injury, he gradually re-engaged with fitness—not to return to who he once was, but to redefine himself. Without standard physical symmetry, he adapted movements, relearned balance and rebuilt strength from the ground up.

    His approach focused less on performance and more on persistence. Over time, that mindset evolved into a broader mission centered on resilience and recovery.

    National Platform

    Galloway became a visible advocate for veterans’ health and wellness, particularly for those navigating life with disabilities. His work extends beyond personal achievement. He regularly participates in veteran-focused fitness initiatives, community outreach programs and events supporting recovery and reintegration.

    His national profile expanded significantly following his appearance on Dancing with the Stars, where he competed using adaptive techniques. While the program introduced him to a broader audience, it also highlighted capability in spaces where disability is often underestimated.

    Importantly, Galloway continued his advocacy long after the television spotlight faded.

    Veteran Advocacy

    Today, Galloway remains active within the veteran community through nonprofit partnerships, speaking engagements and wellness initiatives focused on physical and mental resilience. His message is not built around exceptionalism, but around possibility—encouraging veterans to take incremental steps toward recovery and stability.

    His story resonates because it operates on multiple levels. It is a narrative about resilience, but also about identity and purpose after profound disruption. For many service-disabled veterans, that process involves navigating both visible and invisible challenges, from physical injuries to mental health concerns.

    Ongoing Mission

    Galloway’s continued presence in the veteran space reinforces an important distinction: his impact is not tied to a single achievement or moment of public recognition. Instead, it is defined by sustained engagement—showing up for the community, contributing to conversations surrounding recovery and demonstrating that rebuilding is an ongoing process.

    In a culture that often treats transformation as a finished product, Galloway represents something more realistic and enduring. His work continues to show that resilience is not a destination, but a daily commitment.

    In September 2015, as part of the Homes for Our Troops program and a Specially Adapted Housing Grant from the Veterans Administration, Galloway was given a mortgage-free home that is adaptable to wheelchairs, which he sometimes needs, as well as other features needed for amputees. The organization also provides veterans with financial planning assistance. Galloway had volunteered for the organization as a builder volunteer starting in 2010

    

    Learn more at noahgalloway.com.

    Learn more about Homes for Our Troops at hfotusa.org

    Read more articles for the Veteran Community here.

    The post Noah Galloway Turns Adversity into Advocacy appeared first on U.S. Veterans Magazine.

  • Italian Wedding Soup

    Italian Wedding Soup

    Chicken noodle soup is great and all, but have you tried Italian Wedding Soup?? This classic soup shares a lot of the same cozy ingredients as chicken noodle soup but with one huge advantage: tender and flavorful homemade meatballs! I make the meatballs with pre-seasoned Italian sausage, which saves me from measuring out a bunch of extra spices and gives the broth so much flavor as they cook. You don’t even have to brown them first! It’s an easy, beginner-friendly recipe that makes six hearty servings for just $1.66 each. If you’re looking to change up your winter soup game, I think you’re really going to like this one!

    “Absolutely amazing recipe, turned out lovely. Reminds me of the Italian wedding soup my mom made me as a kid :)”

    Kate

    Little Meatballs, Lots of Flavor!

    This Italian wedding soup is packed with veggies, similar to my minestrone soup, but takes a deliciously different turn with tender sausage meatballs, tiny pasta, and fresh spinach in a lighter chicken broth. And don’t worry if you’ve never made meatballs before! They’re really simple to make, and you’ve got options. Brown them first for extra color and flavor, or add them straight to the pot to keep things easy. Either way, everything simmers together and is ready in about an hour. I purposely chose inexpensive vegetables and only use a small amount of pasta (I use pearl couscous, but I’ve given more options below) to stretch one pound of sausage into six hearty servings. Not bad for a pound of sausage, right? My grocery budget certainly isn’t complaining!

    And, contrary to how it may sound, Italian wedding soup isn’t named because it’s typically served at weddings. The name actually comes from its Italian name, minestra maritata, which translates to “married soup,” referring to the marriage of the meat and greens. As with most dishes that have been around for generations, there are many different variations, and this is my easy, affordable interpretation using ingredients I can find at most grocery stores.

    Recipe Success Tips

    1. Keep the meatballs small and don’t overmix. I get about 20 meatballs (about 1 tablespoon each) from this recipe. I keep them similar in size so they cook evenly, and they’re much easier to eat with a spoon this way! I like using a small cookie scoop to make portioning easier, then I lightly dampen my hands to stop the sausage from sticking when I’m shaping them. Mix the meatball ingredients until combined and don’t pack the meatballs too tightly. Overworking or tightly compressing the mixture can make them dense.
    2. Be gentle with the meatballs as they cook. Once I add them to the boiling broth, I leave them alone for the first couple of minutes so the outside can firm up before stirring. This helps avoid them breaking apart. They should take about 10 minutes to cook through, but I recommend using a meat thermometer to check the center of the largest one. Pork sausage meatballs should reach 160°F, or 165°F if you’re using poultry sausage.
    3. Don’t add too much pasta! Half a cup of tiny pasta might not look like much, but I promise you, it expands considerably as it cooks! Also, different pasta shapes may need slightly different cooking times, so I always taste a piece before calling it done. It should be tender all the way through.
    4. Use a flavorful broth and taste before seasoning. The chicken broth makes up most of this soup, so its flavor really matters. I like using Better Than Bouillon because it’s affordable and has great flavor. Italian sausage and Parmesan also add plenty of seasoning, and some of that flavor makes its way into the broth as the meatballs simmer. I always wait until the soup is finished before adding extra salt, because what tastes a little underseasoned at first might be perfectly seasoned by the time it’s done!
    5. Add some extras! If you want to “soup up” your Italian wedding soup and take it to the next level, try adding a few Parmesan rinds to the soup as it simmers for extra umami in the broth, or top each bowl with a heaping dose of freshly grated Parmesan. You can also use homemade chicken stock for the broth to make this soup extra special. One final twist that I love doing with a lot of soups is adding a squeeze of fresh lemon at the end to brighten it all up!
    Hands rolling meatballs in a kitchen above a bowl of other formed meatballs.

    How to Serve Italian Wedding Soup

    I recommend serving this Italian wedding soup right away for the best texture, before the pasta soaks up too much of that delicious broth. I like topping each bowl with a little shredded Parmesan and serving it with my homemade garlic bread for dunking (because leaving that broth behind would be a shame!). A store-bought baguette, crusty Italian bread, or some dinner rolls work just as well if you want to keep things extra easy. This soup is also plenty filling on its own, and I think it’s perfect for a cozy weeknight dinner or lunch. But if I want to stretch the pot a little further, I’ll serve an easy antipasto salad on the side. It’s a great way to use up odds and ends of cheese, olives, and veggies I’ve already got half used in the fridge without buying a bunch of extra ingredients!

    Overhead view of Italian wedding soup in a bowl with a side salad, shredded parmesan and garlic bread.
    Shown here with shredded Parmesan, garlic bread, and an antipasto salad.
    Overhead close up view of a bowl of Italian wedding soup with a spoon.

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    Italian Wedding Soup

    This cozy Italian Wedding Soup recipe features tender and flavorful meatballs, vegetables, and pasta in a delicious chicken broth. 
    Course Dinner, Lunch
    Cuisine Italian
    Total Cost $9.95 recipe / $1.66 serving
    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Servings 6 servings (1.5 cups each)
    Calories 448kcal

    Equipment

    • Dutch Oven

    Ingredients

    Meatballs

    • ¼ cup plain breadcrumbs $0.08
    • ¼ cup grated Parmesan $0.97
    • ½ tsp Italian seasoning $0.03
    • ⅛ tsp salt $0.01
    • ⅛ tsp black pepper freshly cracked, $0.01
    • 1 lb. ground Italian sausage hot, mild, or sweet, $3.92
    • 1 large egg $0.12

    Soup

    • 1 yellow onion $0.86
    • 2 garlic cloves $0.18
    • 3 carrots $0.89
    • 3 ribs celery $0.51
    • 2 Tbsp olive oil $0.35
    • 1 tsp Italian seasoning $0.05
    • 6 cups chicken broth $0.76*
    • ½ cup small pasta I used pearled couscous, $0.41**
    • 4 cups fresh spinach $0.80***

    Optional Garnish

    • fresh parsley chopped, optional

    Instructions

    For the Meatballs:

    • Gather the ingredients for your meatballs. I find making the meatballs first helps this recipe go a bit faster! You can also form your meatballs a day in advance, or freeze them for easier use later on.
    • Mix dry ingredients for meatballs; combine the breadcrumbs, grated Parmesan cheese, Italian seasoning, salt, and pepper in a bowl. Stir to combine.
    • Add the Italian sausage, breadcrumb mixture, and egg to a large bowl.
    • Use your hands or a fork to mix them together until just combined.
    • Divide and shape the mixture into 20 small meatballs, about 1 Tbsp each. Set the meatballs aside.

    For the Soup:

    • Gather ingredients for the soup.
    • Dice the onion, carrots, and celery, and mince the garlic.
    • Add the olive oil to a large soup pot and heat over medium. Add the diced vegetables, garlic, and Italian seasoning, cooking until the vegetables have softened, about 4 minutes.
    • Add the chicken broth to the soup, stir to combine, then place a lid on top and bring it up to a boil.
    • Once the soup is boiling, add the meatballs to the soup and continue to boil until the meatballs are cooked through (about 10 minutes).
    • (Optional) If you prefer browned meatballs, you can cook them in a skillet with a little olive oil first over medium heat until browned on the outside, then transfer to the boiling soup to finish cooking at this stage in the recipe.
    • Add the tiny pasta to the boiling soup and continue to boil until the pasta is tender (about 6 minutes).
    • Finally, stir in the fresh spinach until wilted. Give the soup a taste and adjust the seasonings to your liking. Top with optional parsley, if using. Serve hot and enjoy!

    See how we calculate recipe costs here.

    Notes

    *Chicken broth makes up the bulk of this soup, so make sure you’re using a good quality broth or stock that has a lot of flavor. I like to use Better Than Bouillon to make broth because it’s inexpensive and has tons of flavor.

    **You can use any small-shaped pasta here. I had some leftover pearl couscous in the studio that I wanted to use up, so I used that, but you could also use acini de pepe (very similar to large pearl couscous), orzo, ditalini, pastina, or any other tiny-shaped pasta. If using a slightly larger pasta, you may want to increase the quantity to one cup. 

    ***Traditional Italian wedding soup usually uses escarole as the green element, but I went for fresh spinach because it’s easily accessible and what I had to hand. You can also use frozen spinach, kale, or chard.

    A note on cooking the meatballs: You have a few options when it comes to cooking the meatballs for this soup. The easiest method, and the method that I think creates the juiciest meatballs, is to simply add the raw meatballs to the simmering soup and allow them to simmer in the liquid until cooked through (about 10-15 min.).

    The only drawback to boiling the meatballs in the soup is that this method does not create any pretty browned color on the surface of the meatballs. If the appearance of the meatballs is important to you, you can sauté the meatballs in a hot skillet with some oil until browned on the outside (as I do in the step by step photos below), then add them to the soup and simmer until cooked through.

    Freezer meal prep: This Italian wedding soup is great for stocking the freezer! Here are my two favorite ways to get ahead:

    • Freeze the soup: Make the soup as directed, but leave out the pasta. Pasta continues absorbing liquid and can become very soft after freezing and reheating. Freeze the cooled soup with the cooked meatballs, vegetables, and broth for up to 3 months. Add freshly cooked pasta to each bowl after reheating. See my storage instructions below for additional storage & reheating guidance.
    • Freeze the meatballs: You can also prepare the meatball mixture ahead and freeze the uncooked meatballs separately. Arrange them in a single layer on a parchment-lined baking sheet and freeze until firm, then transfer to a freezer-safe bag for up to 1-2 months. Add them straight from frozen to the simmering soup, allowing extra cooking time. Make sure the centers reach 160°F for pork sausage (165°F for poultry sausage) before adding the pasta.
    Make it vegetarian: The meatballs are a huge part of what makes classic Italian wedding soup so delicious, so I wouldn’t leave them out entirely! Instead, try swapping the Italian sausage for 1 lb. of a vegetarian ground meat alternative that can be shaped into meatballs (or make a batch of our baked vegan meatballs!). Also use vegetable broth instead of chicken broth. You may need to add a little extra Italian seasoning and adjust the soup’s seasonings to taste since you won’t get the extra seasoning from the Italian sausage. You’ll also need a vegetarian-friendly Parmesan, since traditional Parmesan contains animal rennet.

    Want to use a crockpot? While I haven’t tested this recipe in a slow cooker, I’m sure it can be done. I’d brown the meatballs in a skillet first to help them hold their shape during the longer cooking time. Sauté the onion, garlic, carrots, and celery, too. Then transfer everything to the slow cooker with the Italian seasoning and chicken broth, leaving out the pasta and spinach. Cook on HIGH for approximately 4 hours or LOW for 8 hours, until the vegetables are tender and the meatballs are fully cooked (160°F internally for pork sausage). Stir in the fresh spinach at the end. I recommend cooking the pasta separately and adding it to each bowl when serving, so it doesn’t become too soft in the crockpot.

     

    Nutrition

    Serving: 1.5cups | Calories: 448kcal | Carbohydrates: 23g | Protein: 18g | Fat: 31g | Sodium: 1646mg | Fiber: 3g

    How to Make Italian Wedding Soup Step-by-Step Photos

    The ingredients to make the meatballs for Italian wedding soup with labels.

    Gather all your meatball ingredients: You’ll need ¼ cup plain breadcrumbs, ¼ cup grated Parmesan, ½ tsp Italian seasoning, ⅛ tsp salt, ⅛ tsp black pepper, 1 lb. ground Italian sausage (hot, mild, or sweet), and 1 large egg.

    The ingredients to make Italian wedding soup with labels.

    Gather all your soup ingredients: You’ll need 1 yellow onion, 2 cloves garlic, 3 carrots, 3 stalks celery, 2 Tbsp olive oil, 1 tsp Italian seasoning, 6 cups chicken broth, ½ cup small pasta, and 4 cups fresh spinach.

    Diced carrots, diced celery, minced garlic, and diced onion on a wooden cutting board.

    Prep the vegetables: Finely dice 1 yellow onion, 3 carrots, and 3 stalks celery, and mince 2 cloves garlic. I like to keep the carrots and celery fairly small, so they soften quickly, and you get a little of everything in each spoonful.

    The dry ingredients for the meatballs for Italian wedding soup in a bowl.

    Combine the dry meatball ingredients: In a bowl, stir together ¼ cup plain breadcrumbs, ¼ cup grated Parmesan, ½ tsp Italian seasoning, ⅛ tsp salt, and ⅛ tsp black pepper. Mixing these together first helps distribute the seasonings evenly throughout the meat mix.

    Egg, breadcrumbs, parmesan and ground meat in a bowl.

    Add the sausage and egg: Add 1 lb. ground Italian sausage and 1 large egg to a large bowl with the breadcrumb mixture. You can use mild, sweet, or hot Italian sausage, depending on how much spice you like! I like using mild personally.

    A fork mixing a meatballs mixture in a bowl.

    Mix the meatballs: Use a fork to start mixing the ingredients, then finish combining them with your hands if needed. The mixture should look evenly combined and feel slightly sticky. Don’t go overboard with the mixing, though. Working the meat too much can leave you with dense meatballs.

    Formed meatballs on a baking sheet.

    Shape the meatballs: Measure about 1 Tbsp of the mixture to form ~20 meatballs. Place them on a baking sheet as you go. I find a cookie scoop makes this so much easier because the meatballs all come out roughly the same size, which helps them cook evenly. Set them aside for now.

    Diced carrots, onions, celery, minced garlic and seasonings in a pot.

    Sauté the vegetables: Add the diced onion, carrots, celery, and minced garlic to a large soup pot with 2 Tbsp olive oil and 1 tsp Italian seasoning. Cook over medium heat for about 4 minutes, stirring occasionally, until the onion begins to look translucent, the garlic smells fragrant, and the vegetables start to soften. Don’t worry if the carrots are still a little firm! They’ll continue cooking in the broth.

    Broth being added to a pot of sauteed veggies.

    Add the broth: Pour 6 cups chicken broth into the pot and give everything a good stir. Place a lid on top and bring the soup up to a boil. I like to give the bottom of the pot a little scrape as I stir to make sure all those flavorful bits from the vegetables make it into the broth.

    Optional step of browning the meatballs in a skillet.

    (Optional) Brown the meatballs: If you prefer a little extra color and savory flavor, you can brown the meatballs in a skillet with 1 Tbsp olive oil over medium heat before adding them to the soup. Look for a nice golden color on the outside, but don’t worry about cooking them all the way through just yet. They’ll finish cooking in the broth. This step is completely optional.

    A raw meatball being added directly to a pot of soup.

    Add the meatballs to the soup: My favorite (and easiest!) method is to skip the browning and add the raw meatballs directly to the boiling broth. Let them cook for about 10 minutes, adjusting the heat if the soup starts boiling too vigorously. The meatballs should become firmer and opaque on the outside as they cook. To check they’re done, insert a meat thermometer into the center of the largest meatball. It should read 160°F for pork sausage (165°F for poultry sausage). If they’re not quite there yet, give them another minute or two. Don’t rely on the outside color alone!

    Pearl cous cous added to a pot of soup.

    Cook the pasta: Once the meatballs are cooked through, add ½ cup small pasta to the boiling soup. I’m using pearl couscous here, but acini di pepe, orzo, ditalini, or pastina also work. Continue cooking for about 6 minutes, or until the pasta has plumped up and is tender when you bite into it. Different pasta shapes may need a little more or less time, so tasting a piece is your best bet.

    Spinach added to a pot of Italian wedding soup

    Add the spinach: Stir 4 cups fresh spinach into the soup and let it wilt for about a minute. It might look like a mountain of spinach at first, but trust me, it’ll shrink down in no time. The leaves should turn a deeper green and soften into the broth.

    A pot of Italian wedding soup.

    Taste and serve: Give the soup a final taste and adjust the salt or other seasonings as needed. You should have tender mini meatballs, soft vegetables, plump little pasta shapes, and wilted spinach in a delicious, savory broth. Serve hot and enjoy every cozy and hearty spoonful!

    Overhead close up view of a bowl of Italian wedding soup with a spoon.

    Storing & Reheating

    One thing to keep in mind with this soup is the pasta keeps absorbing liquid as it sits. So your leftovers will likely look thicker the next day. They’ll still taste delicious, but I recommend cooking the pasta separately if you’re making this soup specifically for meal prep or freezing.

    Fridge

    Store leftovers in airtight containers in the refrigerator for up to 3-4 days. Divide large batches into smaller, shallow containers so they cool quickly, and refrigerate within two hours of cooking. For the best texture, store the cooked pasta separately from the broth, vegetables, and meatballs. If you’ve already mixed everything together, that’s absolutely fine! Just expect the pasta to soften and soak up some of the broth as it sits.

    Reheating

    Reheat the soup in a saucepan over medium-low heat, stirring occasionally, until it’s steaming hot throughout and the meatballs reach 165°F. I like to add a splash of extra chicken broth or water if the pasta has absorbed some of the liquid. Start with a small amount, stir, and add more as needed.

    You can also microwave individual portions. Heat in short intervals, stirring between each one so the meatballs and broth warm evenly. If you stored the pasta separately, add it toward the end of reheating so it doesn’t become too soft.

    Freezing

    Italian wedding soup is a great freezer meal! Here’s how I recommend freezing it for the best results:

    • Freeze without the pasta: Freeze the cooked soup with the meatballs, vegetables, and broth, then prepare fresh pasta when you’re ready to eat. The broth-based soup freezes well for up to 3 months. Divide the cooled soup into freezer-safe containers or bags and leave a little room for expansion. I find smaller portions especially handy for an easy lunch.
    • Thaw and reheat: Thaw overnight in the refrigerator or reheat directly from frozen, stirring as it thaws and warms through. Add freshly cooked pasta before serving, and a handful of fresh spinach if you’d like to brighten it up.
    • Already added the pasta? You can still freeze the finished soup! The pasta will just be softer after thawing and reheating, and you may need to add a little extra broth to loosen everything up.

    Try These Italian-inspired Recipes Next:

    • If you’re craving something a little creamier, my Zuppa Toscana turns Italian sausage, potatoes, and kale into a rich, hearty soup that’ll give Olive Garden a run for its money!
    • Chicken Marsala turns thin chicken cutlets, mushrooms, and a rich wine-based sauce into a budget-friendly dinner in about 35 minutes. 
    • I’d make this meaty, savory, delicious Bolognese on a weekend and freeze the extra sauce for future pasta nights. 
    • This Pasta Puttanesca is ready in 25 minutes, which is exactly what I want from a big-flavor pasta dinner. 

    Our Italian Wedding Soup recipe was originally published 12/11/23. It was retested, reworked, and republished to be better than ever 10/17/26.

    The post Italian Wedding Soup appeared first on Budget Bytes.

    This post was originally published on this site.

  • Navy Federal Names 15 ROTC All-American Scholarship Finalists

    Navy Federal Names 15 ROTC All-American Scholarship Finalists

    Fifteen ROTC seniors from across the country are taking the next step toward their futures with the help of Navy Federal Credit Union, which recently awarded its annual ROTC All-American Scholarships in recognition of their academic and military excellence.

    Now in its 9th year, the program has become an annual tradition for Navy Federal, which contacts all 542 collegiate ROTC units nationwide each year inviting them to nominate students for recognition through the ROTC All-American Scholarship Program. Since 2018, the credit union has received more than 2,000 student submissions and recognized 124 students through the scholarship initiative.

    From this year’s 239 qualifying nominations, a panel of Navy Federal employees, all military Veterans, selected 15 scholarship finalists based on the ROTC program’s four pillars: Leadership, Military Excellence, Scholarship and Service. 

    Five students were chosen from each branch of service — Army, Air Force, Navy/Marine Corps — bringing together students representing all branches of military service.

    A first-time judge for the ROTC All-American Scholarship Program, retired Army Colonel and Navy Federal employee James Pritchett, said the experience has been especially meaningful to him. 

    Pritchett spent 25 years in uniform, including leading Ranger School training at Eglin Air Force Base and serving as Professor of Military Science for the Army ROTC program at the University of West Florida.

    “These cadets represent the next generation of leaders across every branch, and programs like this remind them that their commitment to leadership, excellence, scholarship and service doesn’t go unnoticed,” he said. “Being a judge has given me the opportunity to give back to the ROTC community that shaped so much of my own career while helping identify the same qualities I tried to instill in my cadets: trust, accountability and teamwork.”

    The finalists each receive a $2,500 scholarship and their Booster Club or Student Fund receives a $1,500 donation.

    Retired Air Force Major and Navy Federal employee Jamey Shuls, a judge for the program and who spent 20 years in the Air Force, said he knows firsthand the impact that support, mentorship and opportunity can have on a young Servicemember’s journey. 

    “That’s why I’m especially grateful to be a part of Navy Federal’s ROTC All-American Scholarship Program and to have served as a scholarship judge for the past three years,” he said. “Navy Federal’s continued investment in our future military leaders is something I deeply appreciate, and it’s an honor to help identify and celebrate those who will go on to serve our country.”

    From the 15 scholarship recipients, three students — one representing each branch of service — will be selected as the ROTC All-American Scholarship Program Students of the Year, receiving an additional distinction among their fellow scholarship recipients.

    Those honorees will each receive a $6,500 scholarship, and their Booster Club or Student Fund receives a $5,000 donation.

    The Students of the Year will be honored guests of the AutoZone Liberty Bowl on Jan.2, 2027 and featured on ABC’s broadcast of the game. All the scholarship recipients will also be featured across Navy Federal’s social media channels.

    To learn more about the scholarship program and view this year’s finalists, visit rotcaa.navyfederal.org. 

    Navy Federal Credit Union: Established in 1933 with only seven members, Navy Federal now has the distinct honor of serving more than 15 million members globally and is the world’s largest credit union. As a member-owned and not-for-profit organization, Navy Federal always puts the financial needs of its members first. Membership is open to all Department of Defense and Coast Guard Active Duty, Veterans, civilian and contractor personnel, and their families. Navy Federal employs a workforce of over 25,000 and has a global network of more than 380 branches. Navy Federal is contracted to operate the Department of Defense Community Bank program, which provides Active Duty military deployed overseas to access 60 branches spread across 11 countries. For more information about Navy Federal Credit Union, visit navyfederal.org. 

    Read more articles for the Veteran Community here.

    The post Navy Federal Names 15 ROTC All-American Scholarship Finalists appeared first on U.S. Veterans Magazine.

  • How the Coast Guard Stops Human Smugglers in San Diego

    How the Coast Guard Stops Human Smugglers in San Diego

    Thanks for watching!

    Download PWC Video:
    https://www.dvidshub.net/video/1026686/coast-guard-personal-watercraft-program-explained

    Download PWC Short:
    https://www.dvidshub.net/video/1026687/coast-guard-personal-watercraft-program-explained

    PWC Photos:
    https://www.dvidshub.net/image/9835062/us-coast-guard-personal-watercraft-operators-train-san-diego

    YT Thumbnails:
    https://www.dvidshub.net/image/10028930/coast-guard-personal-watercraft-program-explained

    Interested in joining the U.S. Coast Guard?
    Visit: http://www.gocoastguard.com

    Connect with the U.S. Coast Guard online:
    Web: https://www.uscg.mil
    MyCG: https://www.mycg.uscg.mil/
    Facebook:  https://www.facebook.com/UScoastguard
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  • 3 Ways to Prevent Injury From a Fall (Plus 3 Ways That Don’t Work as Well as You’d Think)

    3 Ways to Prevent Injury From a Fall (Plus 3 Ways That Don’t Work as Well as You’d Think)

    Worried about falls in an older person?

    You’re right to be concerned, especially if the older person has already experienced a fall. Research suggests that falling once doubles your chance of falling again.

    And falls, as everyone knows, can cause life-changing injuries. The Centers for Disease Control (CDC) reports that:

    • One out of five falls causes a serious injury such as broken bones or a head injury
    • Each year at least 300,000 older people are hospitalized for hip fractures
    • More than 95% of hip fractures are caused by falling, usually by falling sideways
    • Falls are the most common cause of traumatic brain injuries

    For these reasons and more, preventing falls is a major focus of preventive care for older adults, and is a big part of what we do in geriatrics. 

    But if we want to protect older people from the potentially devastating consequences of falls, it’s not enough to help them reduce falls.

    We also need to think about how we can reduce the likelihood of injury from a fall.

    In this article, I’ll share with you three approaches that can help reduce fall-related injuries.

    Then I’ll address two other approaches that are sometimes tried, but are less likely to help.

    3 ways to prevent fractures and other injuries related to falls 

    1.Detection and treatment of osteoporosis

    Why: Stronger bones are less likely to break when one falls. But unfortunately, many older adults — especially women — tend to lose bone mineral density as they get older. Most people who experience hip fractures have reduced bone density.

    Research shows that treatment of osteoporosis — which can be diagnosed when bone mineral density is low enough — is associated with a decreased risk of hip fracture. Bone mineral density is usually assessed through a DEXA (dual-energy x-ray absorptiometry) scan.

    The US Preventive Services Task Force recommends that all women aged 65 or older be screened for osteoporosis. Routine screening for men is not recommended. However, as some men do get osteoporosis, it is often reasonable to screen or assess certain men who appear to be at higher risk for bone loss.

    What to do: All older women should be sure to be screened at least once for osteoporosis. Older adults of either gender who experience a fracture should also be screened.

    Note: Expert guidelines recommend treating osteoporosis with a combination of lifestyle changes and pharmacological therapy. Bisphosphonate drugs are usually considered as first-line therapy. These drugs have been associated with rare serious side-effects, which has left some people with osteoporosis reluctant to take them. However, research indicates that for most people with osteoporosis, the likely benefit of pharmacologically treating osteoporosis outweighs the risk of harm.

    For more information:

    2. Reducing time spent on the floor

    Why: Many older adults are unable to get up from the floor after a fall. One study of older adults found that 47% were unable to get up after a non-injurious fall.

    Remaining down after a fall can be dangerous to an older person’s health. Especially if the person remains down for hours or even a day, an aging adult can experience dehydration, muscle injury, and many other problems. Certain fall-related injuries may also become worse as a result of lying on the floor for several hours.

    What to do: A personal emergency response system (e.g. a “Lifeline” type device) can enable an older person to call for help in the event of a fall. However, research suggests that older adults often fail to use an available call alarm, after a fall. So, it may be a good idea to consider a device with automatic fall detection, or even a smartwatch, which also often now includes automatic fall detection.

    An alternative to a call device (which many older adults don’t or won’t wear) is to set up some kind of monitoring system, so that a family or community can notice if an older person is up and moving around as usual.

    People have implemented low-tech versions of this for years, such as noticing whether an older adult has opened his or her curtains, as usual, every morning. This will not prevent an older person from remaining down for a few hours, but might prevent someone from being down for a full day. Video monitors in an older person’s living environment are another option, although this raises obvious privacy issues for the older person (and someone has to be monitoring the video).

    The higher-tech version of this strategy is to set up a newer home-based sensor system; these keep track of an older person’s movements, and send an alert if the person isn’t moving around as expected. However, a new sensor-based system can be tricky to select, as most don’t yet have an established track record of being reliable (or affordable).

    In some communities, it may be possible to sign up with the police or another local agency for daily check-ins. A recent Washington Post story describes this here.

    Note: Teaching older adults how to get up after a fall has only occasionally been clinically studied. I share two resources below that offer sensible advice on how to get up, or how to help an older person up. Practicing this skill regularly before a fall happens is a good idea!

    For more information:

    3. Balance training and strength exercises for fall prevention

    Why: Exercises for fall prevention usually help older adults improve their balance and their lower leg strength.

    Independent of their effect in reducing falls, such exercises have also been proven to reduce injuries related to falls.

    What to do: Stick with an exercise program that improves balance and leg strength, even if you keep experiencing falls. Better leg strength, in particular, may be instrumental in being able to get up after a fall, or in protecting oneself as one falls, in order to minimize injury.

    There are some programs available designed to provide leg strength and balance training for elders; Otago is a clinically proven physical therapy program. Or you can look for something like tai chi, which has also been linked to reduced falls.

    For more information:

    3 other approaches to preventing injury

    Here are three other approaches that you may have heard about, to reduce injuries related to falls. I consider these less useful than the approaches listed above.

    1.“Learn to fall safely” programs: Although it certainly sounds appealing to “learn to fall safely,” and there are people claiming to teach this, I’ve been unable to find published medical literature proving this actually reduces injuries.

    Now, many programs for “falling safely,” such as this Judo4Balance program, do help older adults improve their strength and balance. So this kind of program can potentially be useful…but we still don’t know that they are teaching a “falling safely” technique that’s actually effective in reducing injuries.

    In 2025, a small study (24 participants) called the Falling Safely Training study, which did randomize 12 participants to a safe-falling program, reported promising results in terms of decreased fall-related head impacts during experimental induced falls after the training was complete. (The control group did Otago exercises, which means they built strength and balance without learning special falling techniques). These are intriguing initial results, but the study was very small and didn’t follow actual falls as an outcome.

    At this time, I believe that learning to “fall safely” is an interesting idea that remains still unproven. I would recommend older adults commit to working on leg strength and balance instead, and also simply regularly practice getting up off the floor.

    2.Hip protectors: Hip protectors are special pads that cover the hips. They are usually embedded within a special pair of pants or underwear, and they are meant to cushion the hips in the event of a sideways fall, in order to prevent fractures.

    Hip protectors have been studied, and some research suggests they may reduce the risk of fracture, especially in older adults who live in nursing homes.

    However, the biggest problem with hip protectors is that most older adults will not wear them consistently. So, I don’t consider them a very viable solution for preventing fall-related injury.

    In recent years, innovators have developed special belts with rapidly inflatable hip pads.  It remains to be seen whether these do reduce injuries, and whether older adults will be willing to wear them enough for these to make a difference.

    Much of the recent research on hip protectors is summarized in this scholarly review.

    3. Assistive devices: Mobility devices such as canes and walkers are often used by older adults at risk for falls. Walkers, in particular, can provide stability and support to older adults who tire easily, or who are experiencing balance or gait problems. (Canes provide less support and require much more coordination, so they are only rarely a good choice for an older person at high risk for falls.)

    However, whether using such devices prevents falls and/or injuries has not been well tested in randomized trials. So, we don’t truly know if these devices prevent falls, or reduce fall-related injury.

    A 2013 review of the use of walkers in older adults concluded that “the evidence reviewed neither proves nor disproves their effectiveness in the prevention of falls.”

    In fact, observational studies have sometimes found that using an assistive device is associated with higher fall risk. (An observational study is one where you study outcomes or associations, but you haven’t randomly assigned similar people to use or not use a treatment.)

    But this undoubtedly reflects the fact that canes and walkers are more likely to be prescribed to — or otherwise used — by older adults with balance and/or gait problems.

    Emergency room studies have confirmed that fractures and injuries are not uncommon, among older adults using walkers.

    So should you count on a walker or cane to prevent fall-related injuries? I find it hard to recommend this, because the evidence just isn’t there.

    Instead, consider a walker (or cane) if it’s recommended by a physical therapist, to help you with mobility or rehabilitation, rather than for the particular purpose of fall-related injury prevention.

    And make sure you’re correctly fitted and trained to use the device; some research suggests that many older adults use assistive devices incorrectly, and this might even increase fall and injury risk.

    To learn more about correctly selecting and using assistive devices, see these resources:

    Make your action plan to reduce fall-related injuries

    In short, to minimize your — or your older relative’s — risk of injury related to a fall, I recommend you:

    1. Make sure you’ve been checked for osteoporosis, if you are a woman over age 65 or an older adult of either gender with risk factors for low bone density, or a past “fragility fracture” (e.g. a broken bone after a fall).
      • If you are diagnosed with osteoporosis or low bone density, consider osteoporosis treatment and discuss options for improving your bone strength with your doctors. (See the resources listed above to learn about treatment options.)
    2. Plan for how you might call for help or be found promptly, should you fall and be unable to get up.
      • This is especially important for those older adults who live alone.
    3. Consider balance training and leg strength exercises proven to reduce falls in at-risk older adults.
      • Physical therapy and certain proven exercise programs help older adults improve leg strength and balance. Not only do these reduce the risk of falling overall, but they have also been associated with reduced injuries if a person does fall.
      • It’s not clear that it’s worthwhile to try to learn to “fall safely”; there is much better scientific evidence for focusing on exercises that reduce your fall risk overall.

    If you or your older relative is using a cane or walker, you’ll want to make sure you’ve been properly fitted for the device, and are using it correctly. A physical therapist is usually the best type of clinician to make this assessment. (Most doctors, including myself, have not had the right training for this.)

    Of course, the very best way to prevent injuries from falls is to prevent falls in the first place! For more information on this, see here: Preventing Falls in Aging Adults. or watch my fall prevention videos on YouTube.

    This article was last reviewed and updated in October 2026. 

    This post was originally published on this site.

  • Slow Cooker Salisbury Steak Meatballs

    Slow Cooker Salisbury Steak Meatballs

    All that savory Salisbury steak with rich gravy without making a single patty or standing over the stove? YES, PLEASE! These slow cooker Salisbury steak meatballs take just 5 minutes of prep to make a cozy, dinner the whole family will love!

    All That Gravy, None of the Work!

    • No Rolling Meatballs: Frozen meatballs are my favorite shortcut! Just toss them in the slow cooker and let it do the work.
    • That Gravy! The combination of beef broth, onion soup mix, and Worcestershire sauce makes the most delicious, savory mushroom gravy.
    • Comfort Food Made Easy: All the classic Salisbury steak flavors without making patties or standing over the stove!

    Salisbury Steak Meatballs Ingredients

    Overhead shot of labeled salisbury steak meatballs ingredients.
    • Frozen Meatballs: Beef meatballs give you that classic Salisbury steak flavor, but turkey works too! If you make your own homemade meatballs, cook them first before adding them to the slow cooker.
    • Mushrooms: Baby bella or white mushrooms both work great! If you’re not a fan, you can leave them out.
    • Make It Creamy: Stir in a splash of heavy cream at the end for a richer, creamier gravy.
    • Watch the Salt: Frozen meatballs and onion soup mix can be salty, so I recommend using low-sodium beef broth.
    • Cornstarch Slurry: Mix with water to make a slurry that thickens the gravy so it coats every meatball.

    How to Make Slow Cooker Salisbury Steak Meatballs

    If you love my Salisbury steak, you’ll love this easy recipe! With just a few minutes of prep, the crockpot does the work. Then serve the meatballs over mashed potatoes, rice, or egg noodles to soak up all that delicious gravy!

    1. Add the Meatballs: Spray the inside of a slow cooker with nonstick cooking spray. Place the frozen meatballs and sliced mushrooms in the bottom of your slow cooker.
    2. Gravy Mix: In a medium bowl, whisk together the beef broth, Worcestershire sauce, onion soup mix, and ketchup.
    3. Slow Cook: Pour the sauce over the meatballs, then cover and cook on HIGH for 2 hours or LOW for 4 hours.
    4. Thicken the Gravy: Whisk the cornstarch and cold water together in a small bowl, then stir the slurry into the slow cooker and cook until the gravy thickens. Garnish with parsley and serve over mashed potatoes.

    Alyssa’s Pro Tip

    Check Your Meatballs! Slow cooker times vary, so make sure the frozen meatballs are heated through to 165°F before serving.

    Must Have Kitchen Tools

    • Slow Cooker: A 4- to 6-quart crockpot works great for cooking the meatballs and gravy.
    • Medium Mixing Bowl: For whisking together ingredients.
    • Whisk: Helps combine the gravy ingredients and keeps the slurry smooth.

    Print

    Crockpot Salisbury Steak Meatballs

    Frozen meatballs and mushrooms simmer in a rich, savory Salisbury steak gravy for an easy slow cooker dinner.
    Course Appetizer, Dinner
    Cuisine American
    Keyword crockpot salisbury steak meatballs, easy salisbury steak meatballs, salisbury steak meatballs recipe, slow cooker salisbury steak meatballs
    Prep Time 5 minutes
    Cook Time 2 hours
    Total Time 2 hours 5 minutes
    Servings 4 Servings
    Calories 51kcal

    Ingredients

    • 1 (26-ounce) bag frozen meatballs
    • 8 ounces sliced mushrooms
    • 2 cups low-sodium beef broth
    • 2 tablespoons Worcestershire sauce
    • 1 (1-ounce) package onion soup mix
    • 2 tablespoons ketchup
    • 2 tablespoons cornstarch
    • 2 tablespoons water

    Instructions

    • Place 1 (26-ounce) bag frozen meatballs and 8 ounces sliced mushrooms in the bottom of the crock pot.
    • In a medium bowl, whisk together 2 cups low-sodium beef broth, 2 tablespoons Worcestershire sauce, 1 (1-ounce) package onion soup mix, and 2 tablespoons ketchup.
    • Pour the broth mixture over the meatballs and cook on HIGH for 2 hours or LOW for 4 hours.
    • In a small bowl, add 2 tablespoons cornstarch and 2 tablespoons water, creating a slurry. Stir into the broth and let cook for a few minutes, until thickened.
    • Garnish with fresh chopped parsley and serve over mashed potatoes.

    Notes

    Leftover Instructions

    • Refrigerator: Store cooled meatballs and gravy in an airtight container in the fridge for up to 4 days.
    • Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
    • Reheat: Warm on the stove over medium-low heat or in the microwave until heated through. Add a splash of beef broth if the gravy is too thick.

    Nutrition

    Calories: 51kcal | Carbohydrates: 9g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Cholesterol: 0.2mg | Sodium: 422mg | Potassium: 512mg | Fiber: 1g | Sugar: 4g | Vitamin A: 45IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg

    Let’s Complete the Meal

    If you’re looking for an easy Sunday or weeknight dinner, look no further!

    This post was originally published on this site.

  • Robert Irvine: A Mission That Keeps Growing

    Robert Irvine: A Mission That Keeps Growing

    Chef Robert Irvine

    When Chef Robert Irvine first appeared on the cover of U.S. Veterans Magazine in 2017, his commitment to the military and veteran community was already unmistakable. Nearly a decade later, that commitment hasn’t slowed—it has evolved.

    While Irvine has continued to grow his business ventures, write books and remain a familiar face on television, some of his most meaningful work happens alongside service members, veterans, first responders and their families. Through the Robert Irvine Foundation, he identifies unmet needs and helps create practical solutions that strengthen the military community.

    It is why U.S. Veterans Magazine is honored to feature Irvine on its cover for a second time. Since readers last saw him here, his reach has expanded, his leadership has evolved and the Robert Irvine Foundation has continued to respond to the changing needs of those who serve.

    “The thing I’m most proud of is that we’ve never given up,” Irvine said.

    That determination has allowed the foundation to evolve alongside the changing needs of the military community while remaining grounded in its original purpose: serving those who serve.

    Chef Irvine serving Thanksgiving dinner to U.S. soldiers, NATO allies and civilians at Mihail Kogălniceanu Air Base in Romania. SPC. BREANNA BRADFORD

    VIEW, ENJOY & SHARE THE DIGITAL MAGAZINE—FEATURING OUR EXCLUSIVE COVER STORY!

    Serving with Purpose

    More than a decade after launching his foundation, Irvine continues to be guided by a simple question: What does the military community need now?

    Mental health and suicide prevention remain among his greatest concerns. While he recognizes the work already being done by veteran service organizations and prevention coalitions, he believes future progress depends on understanding people as individuals.

    “We’ve got to get better at the science and understanding how to meet the needs of each individual,” he said. “It’s too complex of an issue to be fixed with a one-size-fits-all approach.”

    One of the simplest tools for creating those conversations has been food.

    “I’m a cook. I make eggs,” Irvine said with a laugh.

    Yet sharing a meal has become one of the most effective ways to bring people together, lower barriers and encourage conversations that might not otherwise happen.

    Chef Robert Irvine celebrates Thanksgiving with service members representing multiple branches at Marine Corps Air Station Cherry Point.

    Chef Irvine celebrates Thanksgiving with service members representing multiple branches at Marine Corps Air Station Cherry Point. HELM CREATIVE STUDIO

    Fueling Readiness

    That philosophy eventually led Irvine to a larger question: Why wasn’t the military placing the same emphasis on nutrition that it placed on equipment and technology?

    “We think about tanks and planes and trains and submarines and rifles,” Irvine said. “Yet we’ve forgotten about the human being and what they need—and that starts with food.”

    For Irvine, nutrition isn’t simply about improving morale. It’s about military readiness.

    He believes nutrition deserves the same level of strategic attention as equipment, technology and training. Service members are expected to perform physically and mentally in demanding environments, often for long hours and under significant stress. Providing convenient, nutritious meals isn’t simply about improving the dining experience—it helps ensure the force is properly fueled to meet those demands.

    That philosophy has shaped Irvine’s work with military leaders as they rethink how dining can better support the health, performance and readiness of today’s force. Rather than relying on traditional serving lines and prepared food that may sit for extended periods, newer concepts emphasize made-to-order meals, greater variety and faster service. The goal is to create an experience that encourages service members to eat on base because the food is both appealing and nutritious.

    His analogy is straightforward.

    Give someone a brand-new Mercedes and fill it with olive oil. It won’t go very far.

    The same principle applies to the men and women expected to operate some of the world’s most advanced military equipment. Without proper nutrition, performance inevitably suffers.

    Working alongside military leaders, Irvine has become an advocate for modernizing Army dining facilities through campus-style concepts featuring made-to-order meals, multiple serving stations and healthier options that service members actually want to eat.

    He’s quick to point out that this isn’t about serving what he jokingly calls “rabbit food.” Young service members have choices. If installation dining facilities don’t provide appealing, nutritious meals, they’ll eat somewhere else.

    The goal is to make military dining a destination rather than an obligation.

    According to Irvine, six dining facilities have already been renovated, with additional projects underway. The updated model not only improves the dining experience but also reduces food waste, increases efficiency and better supports the health and performance of today’s force.

    He believes the opportunity extends beyond the Army as other branches evaluate ways to modernize their own food programs.

    Robert Irvine encourages a veteran during a Robert Irvine Foundation fitness event.

    Robert Irvine encourages a veteran during a Robert Irvine Foundation fitness event. HELM CREATIVE STUDIO

    Leadership that Listens

    While television audiences know Irvine for his intensity, experience has changed the way he leads.

    Earlier in his career, he often focused on identifying problems and delivering immediate solutions. Today, he spends more time asking questions before offering answers.

    Experience has taught him that lasting solutions begin with understanding another person’s perspective before trying to solve the problem.

    That philosophy shaped his 2023 book, Overcoming Impossible, which encourages readers to better understand themselves before trying to change their circumstances.

    “God gave us two ears and one mouth for a reason,” Irvine said. “You should listen twice as much as you speak.”

    That lesson has also influenced how he views leadership.

    He has little patience for leaders who believe they must be the smartest person in the room. Instead, he believes great leaders surround themselves with talented people, trust their expertise and create environments where everyone succeeds.

    “If you listen to somebody that’s smarter than you, you’ll go a lot farther,” he said.

    Life After Service

    Irvine offers similar advice to veterans preparing for civilian life.

    Rather than chasing the biggest paycheck or assuming their next career must mirror their military job, he encourages service members to take time to identify what truly motivates them.

    Overcoming Impossible book coverWrite down what you enjoyed about military service. Think about what matters most to you and your family. Consider the kind of work that gives you purpose.

    Those answers, he believes, will point toward a more fulfilling career than salary alone.

    He also encourages veterans to give their families time to adjust. Military life shapes an entire household, and transitioning to civilian life affects everyone—not just the service member.

    Nearly a decade after appearing on his first U.S. Veterans Magazine cover, Irvine’s platform continues to grow, but his focus remains remarkably consistent. Whether he’s improving military dining, supporting veterans through his foundation or mentoring future leaders, he continues to look for practical ways to make a difference.

    “Find something that you really want to do, and you love to do it,” he said. “Because then you don’t work.”

    Read more articles for the Veteran Community here.

    The post Robert Irvine: A Mission That Keeps Growing appeared first on U.S. Veterans Magazine.

  • Apple Spice Cake

    Apple Spice Cake

    This Apple Spice Cake has a soft, tender crumb, plenty of fresh diced apples, and warm, cozy spices. I also brown the butter to give it a rich, nutty flavor that makes this homemade cake taste extra special! It takes me right back to apple-picking season in New England, when fall baking was one of my favorite family traditions. I bake it in a simple 9×13-inch pan, which makes 15 generous slices and needs nothing more than a dusting of powdered sugar. Beyond all the sweet nostalgia, this apple spice cake is also incredibly budget-friendly, costing just $0.67 per slice (or $10.05 for the whole cake) to make completely from scratch!

    The Apple Cake I Grew Up Baking

    Growing up, my mom, dad, sister, and I would go apple picking in Massachusetts every fall. After wandering through the orchards, we’d bake this cake together, filling the house with the warm, rich scent of cinnamon and nutmeg. We’d even pack a few slices to enjoy on the road during our annual October trip to Salem!

    Besides the triple hit of apple flavor from fresh diced apples, applesauce, and apple juice, the moisture in this cake is a solid 10/10! It’s SO soft and tender, with plenty of pieces of apple throughout. I also think browning the butter is well worth the few extra minutes. It adds a lovely toasted, nutty flavor that tastes amazing with the apples and warm spices. But I don’t rely on butter alone! I add a little neutral oil, too, because it stays liquid as the cake cools, helping the crumb stay soft and moist without sacrificing that delicious brown butter flavor. If you’ve got more apples to use up, my apple crumble is another family favorite, with cinnamon-spiced apples baked under a buttery crumble topping.

    Recipe Success Tips

    1. Measure the apples after chopping. I’ve been making this cake for YEARS now, and one thing I don’t leave to chance is how much apple goes into the batter! I use a mix of Granny Smith and Honeycrisp (or Fuji) apples because I like having both tart and sweet flavors in the cake. But apples vary in size, so the important thing is to have 4 cups of peeled, diced apples. Keep the pieces fairly uniform, about 1-2 cm, so they soften evenly as the cake bakes. With this much fruit, you don’t want oversized chunks or extra apples throwing off the texture.
    2. Use the spice mix you’ve already got. I make my own apple spice mix with cinnamon, nutmeg, allspice, and ginger because I like how the flavors balance each other. But there’s no need to buy four separate spices if you already have apple pie spice or pumpkin pie spice in your pantry! You can try using 2 tablespoons of premixed spice in place of my homemade blend. Just know that the flavor may be slightly different, especially if your mix contains cloves.
    3. Mix the batter gently once the flour goes in. Add the dry ingredients a little at a time, mixing on low until they’re fully incorporated. Scrape down the sides and bottom of the bowl to catch any hidden flour, then fold in the diced apples by hand. Overmixing at this stage can make the cake tougher instead of soft and tender.
    4. Don’t let the apples fool your toothpick test! This cake is packed with fresh apple pieces, so it’s easy to accidentally poke a piece of fruit when checking for doneness. Start checking around the 45-minute mark, inserting a toothpick into the cake near the center. If you hit an apple (you might see some soft apple pulp on the toothpick rather than wet cake batter), try another spot. Look for a set center and a toothpick that comes out clean. Give it a few more minutes if underbaked and check again.
    5. Let the cake cool completely before finishing. I know this warm apple cake smells irresistible…but letting it cool helps the crumb set, making those 15 slices easier to cut and serve. Wait until it’s completely cool before adding the powdered sugar, too. Otherwise, the sugar will absorb moisture from the warm cake and disappear into the surface.

    Front view of a women pouring cake batter into a baking dish in a kitchen.
    Jess Rice preparing her apple spice cake for the oven in our Nashville test kitchen.

    A Few Tricks for Better Brown Butter

    Browning butter is easier than you might think! It’s one of my favorite tricks for adding a little extra flavor to baked goods, like my cherry blondies and this apple spice cake. But knowing when to take it off the heat makes all the difference! Here’s how I do it:

    • Use a light-colored saucepan. I recommend stainless steel or another light-colored pan so you can actually see the butter changing color. Dark pans make it much harder to spot when the brown butter is ready.
    • Watch for three stages. First, the butter melts and starts bubbling. Next, a layer of white foam forms as the water cooks off. Finally, the foam begins to subside, and the milk solids at the bottom turn golden brown. That’s when I start paying extra attention!
    • Keep the butter moving. Give the pan a gentle swirl every so often, especially as you prepare the apples. This helps the milk solids brown more evenly and prevents them from sitting too long against the hot bottom of the pan.
    • Trust your nose AND your eyes. After about 5-10 minutes over medium heat, the butter should smell toasted and nutty, with golden-brown flecks throughout. Remove it from the heat as soon as it reaches this stage and swirl occasionally as it cools. Don’t strain out those little brown flecks, either. They’re where all the brown butter flavor is!

    Overhead view of an apple spice cake cut into squares.

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    Apple Spice Cake

    This homemade Apple Spice Cake recipe is packed with fresh apples, warm spices, and nutty brown butter. It’s moist, easy to make, and cheap!
    Course Dessert
    Cuisine American
    Total Cost $10.05 recipe / $0.67 serving
    Prep Time 15 minutes
    Cook Time 55 minutes
    Total Time 1 hour 10 minutes
    Servings 15 slices
    Calories 327kcal
    Author Jess Rice

    Equipment

    • 9×13-inch Pan
    • Sauce Pan
    • 2 Large Mixing Bowls

    Ingredients

    Apple Spice Mix

    • 4 tsp ground cinnamon $0.21
    • 1 tsp ground nutmeg $0.18
    • ½ tsp ground allspice $0.05
    • 1 tsp ground ginger $0.15

    Cake Batter

    • 2½ cups all-purpose flour $0.27*
    • 1 tsp baking powder $0.04
    • 1 tsp baking soda $0.01
    • 1 tsp fine salt $0.01
    • 2 Tbsp apple spice mix see above
    • 1 stick unsalted butter browned and cooled, $0.72
    • ½ cup neutral oil canola or vegetable, $0.32
    • ½ cup granulated sugar $0.17
    • 1 cup light brown sugar packed, $0.52
    • ½ cup unsweetened applesauce $0.32**
    • ¼ cup apple juice or cider $0.07
    • 3 large eggs room temperature, $0.42
    • 2 tsp vanilla extract $1.08
    • 2 Granny Smith apples peeled and diced, (about 2 cups) $2.18***
    • 2 Honeycrisp or Fuji apples peeled and diced, (about 2 cups) $3.32***

    Topping

    • 1 Tbsp powdered sugar $0.01

    Instructions

    • Gather ingredients for cake and spice mix. Preheat oven to 350℉.
    • Over medium heat, melt a stick of unsalted butter and keep an eye on it, watching for it to begin browning.
    • Peel and core apples.
    • Dice apples into small pieces, about 1-2 cm in size. While you’re preparing the apples, keep an eye on your browning butter, giving it a little swirl in the pan every so often, making sure the butter solids don’t burn.
    • At the halfway point, your butter will look a bit foamy on top, and the butter solids will start to turn golden yellow.
    • Combine dry cake ingredients (flour, baking soda, baking powder, salt) and the apple spice mix in a large mixing bowl.
    • Your butter will be perfectly browned after 5-10 minutes over medium heat. Remove the butter from the heat once it’s golden brown and the foam on top has dissipated. Let it cool for a few minutes, swirling it every now and then to help it cool and keep it from burning from the residual heat.
    • Combine the wet cake ingredients (eggs, neutral oil, applesauce, apple juice or cider, vanilla extract) and the sugars (brown and granulated white sugar). Add the cooled brown butter and mix to combine.
    • Little by little, add some of the dry mixture to the wet mixture. With a hand mixer on low, continue to add dry mix and blend until the batter is completely combined.
    • Then, fold in all of the diced apples.
    • Spray or butter a 9×13 inch pan.
    • Pour the apple spice cake mix into the prepared 9×13 pan.
    • Bake at 350℉ for 45 min or until a toothpick comes out clean when inserted in the center of the cake.
    • Let the cake completely cool, then top with powdered sugar.

    See how we calculate recipe costs here.

    Notes

    *I use the spoon-and-level method to measure my flour. Fluff the flour in its container, spoon it into your measuring cup, and level off the top with the flat edge of a knife. Don’t scoop directly from the bag, as this can pack in too much flour and make your cake dry or dense.

    **Be sure to use unsweetened applesauce. Sweetened varieties can make this cake way too sweet! You can use store-bought or make our homemade applesauce, which has no added sugar.

    ***I recommend using a mix of Granny Smith and Honeycrisp or Fuji apples. Granny Smith apples are tart and firm, which helps balance the sweetness of the cake and keeps the pieces from turning mushy. Honeycrisp and Fuji add a sweeter apple flavor and also hold their shape well during baking. Pink Lady or Braeburn can replace Granny Smith, and Gala or Golden Delicious can replace Honeycrisp or Fuji, although the flavor and texture may vary slightly. My preferred combination is still Granny Smith with Honeycrisp or Fuji!

    Why this cake works: Pure butter cakes can dry out faster, while pure oil cakes lack that rich, buttery flavor. I use a combination of browned butter and neutral oil for the best of both worlds: rich flavor and long-lasting moisture. Then there’s my triple moisture boost! Applesauce, light brown sugar (which retains moisture thanks to its molasses content), and 4 full cups of fresh diced apples help keep this cake incredibly soft and tender.

    Make-ahead apple prep tip: This apple spice cake stores really well once baked, but if you want to get ahead on the prep, peeling and chopping four apples is one of the more time-consuming parts. My favorite method for preventing apples from browning is the honey water soak (best for taste!)

    • Ratio: Dissolve 2 tablespoons of honey in 1 cup of room-temperature water (increase the amounts as needed).
    • How to do it: Soak the chopped apples for 2-3 minutes, then strain well and refrigerate in an airtight container. The honey helps slow the browning process, and the slight coating adds a mild sweetness.

    This can help keep your prepared apples from browning for several days. I always save the honey apple water to make tea!

    Nutrition

    Serving: 1slice | Calories: 327kcal | Carbohydrates: 46g | Protein: 4g | Fat: 15g | Sodium: 277mg | Fiber: 2g

    how to make Apple Spice Cake step-by-step photos

    The ingredients for an apple spice mix with labels.

    Gather your apple spice mix ingredients: You’ll need 4 tsp ground cinnamon, 1 tsp ground nutmeg, ½ tsp ground allspice, and 1 tsp ground ginger.

    The ingredients for an apple spice cake with labels.

    Gather your cake ingredients and preheat the oven to 350°F: You’ll need 2½ cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp fine salt, 2 Tbsp apple spice mix (as below), 1 stick unsalted butter, ½ cup neutral oil (canola or vegetable), ½ cup granulated sugar, 1 cup packed light brown sugar, ½ cup unsweetened applesauce, ¼ cup apple juice or cider, 3 large eggs (room temperature), 2 tsp vanilla extract, 2 Granny Smith apples, 2 Honeycrisp or Fuji apples, and 1 Tbsp powdered sugar.

    A stick of butter in a sauce pan.

    Start browning the butter: Add 1 stick of unsalted butter to a saucepan over medium heat and allow it to melt. Keep an eye on it as it begins to bubble and foam. You’ll continue browning the butter as you prepare the apples, so don’t wander too far from the stove! (If the butter finishes browning before you’ve finished prepping the apples, take it off the heat straight away so it doesn’t burn.)

    An apple shown peeled, sliced and cored on a wooden cutting board with other apples.

    Peel and core the apples: Peel and remove the cores from 2 Granny Smith apples and 2 Honeycrisp or Fuji apples.

    Diced apples on a wooden cutting board.

    Dice the apples: Cut the peeled apples into small, fairly uniform pieces, about 1-2 cm in size. You should have approximately 4 cups of diced apples altogether. While you’re chopping, keep checking the butter and swirl the pan occasionally to keep the milk solids from burning.

    Melted butter in a saucepan halfway through browning.

    Check on the butter: This is what your butter will look like at the halfway point, a bit foamy on top and the butter solids will start to turn golden yellow. Keep a close eye on it as the color develops because it can go from golden to burnt surprisingly quickly.

    Dry ingredients in a mixing bowl.

    Combine the dry ingredients: In a large mixing bowl, whisk together 2½ cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp fine salt, and the ingredients for the apple spice mix (4 tsp ground cinnamon, 1 tsp ground nutmeg, ½ tsp ground allspice, and 1 tsp ground ginger). Make sure the spices are evenly distributed throughout the flour so you don’t end up with concentrated pockets of cinnamon or other spices in the finished cake.

    Finished browned butter in a saucepan.

    Finish browning the butter: After approximately 5-10 minutes over medium heat, the butter should be golden brown, with browned milk solids at the bottom and the foam on top beginning to subside. Remove from the heat and let cool for a few minutes, swirling occasionally to release heat and prevent the residual heat from burning the solids.

    Browned butter being poured into eggs and brown sugar in a mixing bowl.

    Mix the wet ingredients: In a separate large bowl, combine 3 large eggs, ½ cup neutral oil, ½ cup unsweetened applesauce, ¼ cup apple juice or cider, and 2 tsp vanilla extract. Add 1 cup packed light brown sugar and ½ cup granulated sugar, followed by the cooled browned butter. Mix until combined.

    Dry ingredients being added to the wet batter in a mixing bowl.

    Combine the wet and dry mixtures: Gradually add the flour mixture to the wet ingredients, working in small additions. Use a hand mixer on low speed to blend everything together. Give the sides and bottom of the bowl a quick scrape to catch any flour that hasn’t been incorporated, but avoid mixing longer than necessary.

    Diced apples being folded into the batter for an apple spice cake.

    Fold in the apples: Add all 4 cups of peeled, diced apples to the batter. Gently fold them in with a spatula until they’re evenly distributed. I switch to a spatula for this step so the apple pieces stay intact and I don’t overwork the batter.

    A baking dish being sprayed with non stick spray.

    Prepare your baking pan: Lightly grease a 9×13-inch baking pan with butter or nonstick cooking spray, making sure to coat the corners and sides. This makes it easier to get the apple spice cake out once baked.

    The batter for an apple spice cake in a baking dish.

    Transfer the batter to the pan: Pour the spiced apple cake batter into the prepared 9×13-inch pan. Use a spatula to spread it into an even layer.

    A freshly baked apple spice cake.

    Bake the cake: Place the pan in the preheated 350°F oven and bake for approximately 45 minutes, or until a toothpick inserted near the center comes out clean. Be careful not to mistake moisture from a piece of apple for uncooked batter! If you see wet cake batter, continue baking for a few more minutes before checking again. The cake will be deeply browned and set in the center once done.

    An apple spice cake being sprinkled with powdered sugar.

    Cool, dust, and serve! Allow the cake to cool completely, then dust the top evenly with 1 Tbsp powdered sugar. Waiting until it’s cool helps keep the powdered sugar from disappearing into the surface.

    Overhead view of an apple spice cake with powdered sugar added.

    Slice into 15 pieces and enjoy!

    Side view of an apple spice cake with a bite missing.

    How to Serve Apple Spice Cake

    I mean, it’s cake after all, so you really can’t go wrong serving it however you like! I think it’s delicious as-is, with a simple dusting of powdered sugar and a hot cup of coffee for an afternoon treat. But if I’m serving it for dessert, I’d warm up individual slices and add a scoop of vanilla ice cream. A drizzle of our easy caramel sauce would be delicious, too! And since this recipe makes 15 generous slices, it’s great for fall gatherings, Thanksgiving celebrations, or potlucks. You can even serve it straight from the pan without any extra fuss.

    Storing Leftovers

    Store your apple spice cake covered tightly or in an airtight container in the refrigerator for up to 4 days. You can store it whole or cut it into individual slices for easy snacking! Let refrigerated slices come to room temperature before serving to soften the crumb. Or if you want a warm slice to serve with ice cream, microwave it for about 10-15 seconds before serving.

    Freezing

    Wrap individual slices (once completely cooled) tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months for the best quality. Thaw in the refrigerator, then bring to room temperature or gently warm before serving. Save the powdered sugar for after thawing!

    Try These Apple Desserts Next!

    • If you’re craving a classic fall dessert, try our Homemade Apple Pie, with a buttery, flaky crust and sweet, cinnamon-spiced apple filling.
    • For an even easier dessert, I think our Apple Dump Cake is perfect! It uses fresh apples, boxed cake mix, and melted butter for a delicious shortcut.
    • I also love our Apple Crisp if you want tender baked apples with a crunchy, buttery oat topping.
    • And if you’ve still got apples to use up, these Apple Cinnamon Muffins are a great option for breakfast, lunchboxes, or an afternoon snack!

    The post Apple Spice Cake appeared first on Budget Bytes.

    This post was originally published on this site.

  • The Humble Sheet Pan: One of the Hardest-Working Tools in Your Kitchen

    The Humble Sheet Pan: One of the Hardest-Working Tools in Your Kitchen

    Sheet pan supper with roasted chicken, carrots, broccoli, and red onions.

    Sheet pan supper with roasted chicken, carrots, broccoli, and red onions. Photo: Deposit Photos

    From easy weeknight dinners to impressive brunch dishes, this inexpensive kitchen essential can do much more than bake cookies.

    Open almost any kitchen cabinet and you’ll find an assortment of pots, pans, baking dishes, and gadgets collected over the years. But one of the most useful pieces of equipment may be hiding in plain sight: the humble sheet pan.

    That flat, rectangular metal pan you pull out for cookies or roasted vegetables is capable of turning out entire meals, from breakfast and brunch to dinner and even dessert. And it does so with relatively little fuss, fewer dishes to wash, and plenty of room for creativity.

    Why the Sheet Pan Deserves a Place in Your Kitchen

    The appeal starts with simplicity. Instead of juggling several pots and pans on the stovetop, you can arrange ingredients on a single sheet pan, slide it into the oven, and let the heat do much of the work.

    A sheet pan also makes excellent use of the oven’s dry heat. Vegetables develop beautifully browned edges, potatoes become crisp on the outside and tender inside, and ingredients take on deeper flavors as they roast.

    There are practical advantages, too. A sheet pan is inexpensive, easy to store, and versatile enough to handle meals for one or a crowd. Cooking for two? Roast a couple of salmon fillets alongside asparagus and cherry tomatoes. Having friends over for brunch? A large sheet pan can help you prepare generous portions without standing over the stove.

    And cleanup is often easier, especially when you line the pan with parchment paper.

    More Than Just a Pan for Roasting Vegetables

    Once you begin thinking beyond cookies and roasted potatoes, the possibilities multiply.

    • Breakfast and brunch: Bake a large frittata, a batch of breakfast potatoes, or a slab-style quiche that can be cut into squares for serving.
    • Weeknight dinners: Roast chicken with seasonal vegetables, prepare salmon with lemon and herbs, or combine chickpeas, cauliflower, and spices for a satisfying vegetarian meal.
    • Pizza and flatbreads: Use a sheet pan to make rectangular pizzas with your favorite toppings.
    • Appetizers: Roast spiced nuts, bake crispy chickpeas, or prepare a colorful assortment of vegetables for entertaining.
    • Desserts: Try slab pies or roasted fruit served with yogurt or ice cream.

    The secret is understanding that not every ingredient cooks at the same speed. Dense vegetables such as carrots and potatoes may need a head start before quicker-cooking ingredients are added. And leaving space between ingredients helps them roast rather than steam.

    Choosing the Right Sheet Pan

    A good sheet pan doesn’t have to be expensive, but the material and construction do matter.

    Look for a sturdy, rimmed pan with reinforced edges that resist warping. A standard half-sheet pan, measuring approximately 13 by 18 inches, is a versatile choice for everyday cooking.

    Stainless steel is durable, nonreactive, and an excellent option for those who prefer to avoid direct contact between food and aluminum. Uncoated aluminum sheet pans are also widely used because they conduct heat efficiently and produce excellent roasting results.

    Although aluminum cookware is generally considered safe for everyday use, acidic ingredients such as tomatoes and lemon juice can increase the amount of aluminum that transfers into food. Anodized aluminum offers another alternative.

    Whatever material you choose, check the manufacturer’s instructions for oven temperature limits, particularly with nonstick coatings.

    A Cookbook That Takes Sheet Pan Cooking to Another Level

    We previously featured Sheet Pan Suppers Meatless: 100 Surprising Vegetarian Meals Straight from the Oven by Raquel Pelzel in Healthy Aging® Magazine, and it’s a book worth revisiting.

    Pelzel, a professional cook and recipe writer, makes a compelling case for putting this everyday kitchen tool to work in unexpected ways.

    Despite owning an impressive collection of specialized kitchen equipment, she describes reaching for her well-used sheet pan on an ordinary Tuesday night.

    Her cookbook offers 100 vegetarian recipes that go far beyond the familiar tray of roasted vegetables. From soups and main courses to desserts, Pelzel demonstrates how a little imagination can transform a basic baking pan into a surprisingly versatile cooking tool.

    Her approach is particularly appealing for anyone who enjoys good food but doesn’t want to spend hours preparing dinner or cleaning up afterward.

    This Week’s Recipe: Slab Quiche with Spinach, Goat Cheese, and Caramelized Onions

    To demonstrate just how versatile a sheet pan can be, we’re sharing a recipe from Pelzel’s cookbook: Slab Quiche with Spinach, Goat Cheese, and Caramelized Onions.

    Unlike a traditional round quiche, this version is baked in a rectangular pan and cut into squares. The combination of tender spinach, tangy goat cheese, and sweet caramelized onions makes it a flavorful choice for brunch, lunch, or a light supper.

    It’s also the kind of dish that works beautifully when entertaining, since portions can be cut to suit your guests.

    The next time you’re wondering what to make for dinner, take another look at that sheet pan in your cabinet. It might just become the hardest-working piece of equipment in your kitchen.

    Sheet pan slab quiche with spinach, goat cheese, and caramelized onions.

    Slab Quiche with Spinach. Reprinted with permission from Sheet Pan Suppers Meatless: 100 Surprising Vegetarian Meals Straight from the Oven by Raquel Pezel. ©2017 Workman Publishing. Softcover.

    Slab Quiche with Spinach, Goat Cheese and Caramelized Onions

    Makes 4 servings

      • 1 medium-size red onion, halved and thinly sliced
      • 3 tablespoons extra-virgin olive oil
      • 1 teaspoon finely chopped fresh thyme leaves
      • 1 teaspoon kosher salt
      • All-purpose flour, for rolling
      • 1 sheet thawed frozen puff pastry/li>
      • 2 large eggs plus 2 large egg yolks
      • 1 cup whole milk
      • 1/2 cup heavy (whipping) cream
      • 1/2 teaspoon freshly ground black pepper
      • 1 1/2 cups freshly grated Gruyère cheese
      • 2 cups roughly chopped fresh spinach
      • 4 ounces fresh goat cheese, crumbled (about 1/2 cup)

      Adjust an oven rack to the lower-middle position and preheat the oven to 300°F.

      Place the red onion on a rimmed 10 x 16-inch pan and drizzle with olive oil. Toss with the thyme and spread into an even layer. Cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal, and roast the onions until they are soft, about 20 minutes.

      Uncover the pan, stir, and continue to cook until the onions are very soft, sticky, and golden brown, 15 to 20 minutes more. Remove the sheet pan from the oven, sprinkle the onions with 1/2 teaspoon salt, and transfer them to a plate to cool completely (reserve the sheet pan and any grease or seasonings left in it for later).

      Lightly flour your work surface and put the puff pastry on top. Lightly roll out the pastry to between 1⁄8 and 1/4 inch thick. Transfer the pastry to the reserved sheet pan—it should just cover the bottom. With a fork, prick the dough all over, then place the sheet pan in the refrigerator while you make the filling.

      Whisk the whole eggs and egg yolks to combine in a large bowl. Whisk in the milk and cream, and add the remaining 1/2 teaspoon salt, and the pepper.

      Remove the crust from the refrigerator and sprinkle half the Gruyère over it. Add the onions in an even layer and then the spinach followed by the remaining Gruyère.

      Pour the egg filling over and crumble the goat cheese over the top.

      Bake the quiche for 10 minutes. Reduce the oven temperature to 375°F and continue to bake until the filling is set around the edges and bounces back to light pressure in the center, 20 to 25 minutes.

      Turn the broiler on to high and adjust an oven rack to the top position. Move the quiche to the top rack and broil until browned, about 1 minute (watch the quiche closely as broiler intensities vary). Remove from the oven, slice, and serve warm or at room temperature.

    • Reprinted with permission from Sheet Pan Suppers Meatless: 100 Surprising Vegetarian Meals Straight from the Oven by Raquel Pezel. ©2017 Workman Publishing. Softcover

    This post was originally published on this site.

  • Weekly Meal Plan #109

    Weekly Meal Plan #109

    Dinner just got easier! This meal plan includes cozy Italian wedding soup, tender chuck roast, cheesy hobo casserole, and two easy family favorites. Five delicious dinners, one handy shopping list, and less time wondering what to make!

    What’s on the Menu?

    If you’re tired of making the same dinners every week, I’ve got you covered! From cozy soup to cheesy casserole and saucy noodles, there’s something for everyone. Just print your shopping list, grab your groceries, and then you’re ready for the week!

    How Many Does it Feed?

    Each dinner serves about 4–6 people, depending on appetites. If you’re feeding a smaller family, you might even have leftovers for lunch the next day!

    Italian Wedding Soup

    4.80 from 20 votes
    Italian wedding soup is a cozy, hearty soup with tender chicken meatballs, acini di pepe, vegetables, and spinach in a flavorful broth.

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    Caramelized Chuck Roast

    No ratings yet
    Caramelized chuck roast is fall-apart tender, full of savory flavor, and finished under the broiler for sweet, sticky caramelized edges.

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    Hobo Casserole

    5 from 3 votes
    Hobo Casserole is a hearty, beefy, and cheesy dish your whole family will love. This a quick and simple recipe that makes a great make-ahead meal!

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    Crockpot Mississippi Chicken

    5 from 5 votes
    Crockpot Mississippi Chicken is all about fork-tender, juicy chicken that’s bursting with flavor. You’ve got zesty pepperoncini peppers, ranch seasoning, au jus mix, and butter that slow cooks with it for some seriously amazing flavor. It’s the perfect Southern comfort meal!

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    Dragon Noodles

    5 from 1 vote
    Dragon noodles are a fast and flavorful dinner with tender noodles, pork, and a perfectly balanced sauce.

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    Why Meal Planning Works

    • Less Stress: When dinner is already planned, you have one less thing to worry about on busy days.
    • Save Money: Shopping with a list helps you stick to what you need and cut back on extra trips to the store.
    • More Variety: Mix things up with different flavors and meals so dinner never gets boring.
    • More Family Time: Spend less time figuring out what to cook and more time enjoying dinner together.

    Every weekly meal plan comes with a free printable shopping list. I even include measurements to make your grocery trip quick and easy. Looking for more dinner inspiration? Check out all of my weekly meal plans!

    The free printable shopping list.

    Side Dishes for the Weekly Meal Plan

    Storing Leftovers

    I plan dinners Monday through Friday because our weekends are usually a little less predictable! If you have leftovers, let them cool, then store them in airtight containers in the fridge. Most will keep for 3–4 days, making lunch the next day even easier!

    This post was originally published on this site.