EVERYPLATE review

 

I've ordered from Everyplate before and it's my favorite out of all the other meal subscriptions. Most of the meals take 30 - 35 minutes to prepare. Since I had received an email with a great deal to come back, I just had to order from them once again.

It's pretty easy to order from them and you do have choices on how many you want to serve such as 2-4 people and meals per week from 3-5 days. You can choose your meal preferences: Meat and veggie, Veggie, Family friends, and Quick and easy.  

You can substitute your meals if you don't happen to like the selection they chose for you, which is a nice feature.

If you continue with the weekly subscription, they do give you a chance to skip a week, just make sure you make that choice by the end date for delivery. It is an overnight delivery and they have it packed with frozen packs to keep the perishable cold.

I ordered 5 days for 4 servings in my settings. The box was delivered before dinner time but it was in the 90's that day and the box was leaking from the condensation inside the box. The meats were no longer frozen but still super cold.

I went through the box and separated the produce, meats, and condiments into separate meal bags so it's easier for me to just grab them out of the refrigerator each evening. 

I wished I had thought about it sooner and I would have photographed the box from beginning to end of the opening. Oh well, maybe next time.

Below are the meals that I had in the box with a description and a review of each meal.

If you are interested in trying Everyplate out, here's a code that offers $$ off a subscription ... Everyplate Coupon Code.

French Onion Chicken

with Roasted Carrots & Potatoes

 

New French onion twist alert!!! All of the things we love about a bowl of rich broth with caramelized onions and melty cheese... without that moment of scorching the roof of your mouth with that first can’t-wait-any-longer slurp. And, since we’re always looking for more ways to get protein into our diet, this genius combination is being served over perfectly-seared chicken breasts. Plus, served roasted carrots and potatoes on the side. You really can have it all.

MY REVIEW: This recipe was a family favorite. It took around 35 minutes to make, and the caramelized onions were a sweet addition to top the chicken. The potatoes and carrots were cooked to perfection.

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Sweet ’n’ Tangy Cherry Meatballs

with Roasted Zucchini & Garlic Mashed Potatoes

Cherry cola, cherry pie, cherry brandy, cherry... record scratch MEATBALLS?! It’s true, fam: Our chefs went there. This unexpected pairing, but once you dig in, you’ll quickly realize this duo is a straight-up match made in heaven. It’s sweet (cherry jam), savory (chicken stock), and a little kooky (ketchup!). 

MY REVIEW: Who doesn't like meatballs? Actually ME, I'm not a fan but these were really good. The sweet cherry jam ketchup topping was the best part. The garlic mashed potatoes were creamy and had just enough garlic. I cooked the zucchini a little longer because my hubby doesn't like crunchy half-cooked veggies. Cooked up in 35 minutes.

Sweet Chili Pork Tacos

with Red Cabbage Slaw, Zesty Crema & Peanuts

Tacos! There’s just something about ‘em that cannot be beat. Warm tortillas are piled with ponzu and chili sauce–simmered pork, crunchy cabbage slaw, tangy lime crema, and a scattering of peanuts. Once you dig in, you’ll be hit with a dose of vitamin T(aco) so intense, that you’ll forget that your usual tacos (or anything else for that matter) ever existed.

MY REVIEW: We liked the tacos but my hubby has a digestive issue in which he can’t eat raw cabbage and my daughter doesn’t like it. I loved the slaw but didn’t care for the peanuts. The directions said to add oil to fry the pork but it didn’t need it. The cooked meat was dripping with oil. Another quick 30-minute meal. 

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Buffalo Chicken Penne

with Spicy Panko and Scallion

If you’re thinking to yourself: Buffalo chicken is my favorite food and I wish I could eat it literally alllll the time, in every single type of cuisine. We combined all the best things about Buffalo chicken—you know, butter plus hot sauce—and threw it into penne to give you the creamy and spicy dinner of your dreams.

MY REVIEW: This dish was tasty and it wasn’t all that spicy. I didn’t use all the hot sauce which would have made it even spicier. My husband and daughter have issues with spices but they did like it. I would have liked for it to be more creamy and I think if I had added more pasta water that would have done the trick. It took about 35 minutes to make mainly because I had to cook the chicken in two batches.  

Garlicky White Sauce Flatbreads

with Tomato & Roasted Zucchini

Flatbreads > pizza, any dang day of the week. OK, we know that may sound blasphemous, but stick with us: First of all, the golden, crispy crust is a veritable blank canvas. It’s not beholden to simply marinara and mozz! In fact, ours is topped with a creamy, garlicky white sauce, Italian herbs and spices, roasted zucchini and tomato, and melty mozzarella. Can your ’za do that?! Yeah, we didn’t think so. MIC DROP!

MY REVIEW: This particular dish was not a favorite of my family. I think the chunky zucchini was a turn-off.  Since there were 4 of us and I knew my grandson wouldn’t eat it, I made a separate cheese pizza for him. I ended up with extra white sauce which I used for a breakfast pizza on the weekend. Nothing went to waste. It's good to try new things and I'm glad I tried this flatbread recipe.

Have you ever tried Everyplate or any other meal subscriptions? What are your thought, we'd love to hear from you?  Comment below.

Stay sassy,

Kelly
Sassy Silver Sisters
Cathy, Rhonda, and Kelly
 

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10 Winter Soup Recipes

I love making soup, especially in the winter months. The cream-based soups are my favorite but I don't make them often because my family has a lactose problem and we all know what that means ;)

I found some easy and delicious soup recipes that you will want to make not only this winter but year-round. Here are 10 stove-top, Instant Pot, and slow cooker soup recipes for you to enjoy.

All these recipes come from Taste of Home.

 

Easy Pot Sticker Soup

photo credit Taste of Home

TOTAL TIME: Prep: 15 min. Cook: 5-1/4 hours        YIELD: 6 servings

Ingredients

• 1/2 pound Chinese or napa cabbage, thinly sliced
• 2 celery ribs, thinly sliced
• 2 medium carrots, cut into matchsticks
• 1/3 cup thinly sliced green onions
• 2 to 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 3 garlic cloves, minced
• 2 teaspoons minced fresh ginger root or 1/2 teaspoon ground ginger
• 1/2 teaspoon sesame oil
• 6 cups reduced-sodium chicken broth
• 1 package (16 ounces) frozen chicken pot stickers
• Crispy chow mein noodles, optional

Directions

In a 4-qt. slow cooker, combine the first 9 ingredients. Stir in broth. Cook, covered, on low until vegetables are tender, 5-6 hours. Add potstickers; cook, covered, on high until heated through, 15-20 minutes. If desired, sprinkle with chow Mein noodles before serving.

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Pressure-Cooker Potato Soup

photo credit Taste of Home

TOTAL TIME: Prep: 20 min. Cook: 25 min. YIELD: 12 servings (3 quarts).

Ingredients

• 3 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
• 1 large onion, chopped
• 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
• 1 small celery rib, chopped
• 6 cups chicken broth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon pepper
• 1/8 teaspoon rubbed sage
• 1/3 cup all-purpose flour
• 2 cups heavy whipping cream, divided
• 1 cup grated Parmesan cheese, divided
• 8 bacon strips, cooked and crumbled
• 2 tablespoons minced fresh cilantro

 

Directions

1. Place the first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high for 15 minutes. Quick-release pressure.

2. Select saute setting and adjust for low heat. Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup Parmesan cheese, bacon, cilantro, and remaining cream. Cook and stir until slightly thickened, 6-8 minutes. Serve with remaining cheese.

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Slow-Cooked Mexican Beef Soup

photo credit Taste of Home

TOTAL TIME: Prep: 15 min. Cook: 6 hours    YIELD: 6 servings (2 quarts).

Ingredients

• 1 pound beef stew meat (1-1/4-inch pieces)
• 3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes
• 2 cups frozen corn (about 10 ounces), thawed
• 2 medium carrots, cut into 1/2-inch slices
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-1/2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 cups beef stock
• 1 can (10 ounces) diced tomatoes and green chiles, undrained
• Optional: Sour cream and tortilla chips

Directions

1. In a 5- or 6-qt. slow cooker, combine first 12 ingredients. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with sour cream and chips.

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Creamy Chicken Gnocchi Soup

photo credit Taste of Home

TOTAL TIME: Prep: 25 min. Cook: 15 min.     YIELD: 8 servings (2 quarts).

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
• 1/3 cup butter, divided
• 1 small onion, chopped
• 1 medium carrot, shredded
• 1 celery rib, chopped
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 3-1/2 cups 2% milk
• 1-1/2 cups heavy whipping cream
• 1 tablespoon reduced-sodium chicken bouillon granules
• 1/4 teaspoon coarsely ground pepper
• 1 package (16 ounces) potato gnocchi
• 1/2 cup chopped fresh spinach

Directions

1. In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery, and garlic in the remaining butter until tender.

2. Whisk in flour until blended; gradually stir in the milk, cream, bouillon, and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes.

3. Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.

 

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Pork and Green Chile Stew

photo credit Taste of Home

TOTAL TIME: Prep: 40 min. Cook: 7 hours    YIELD: 8 servings (2 quarts).

Ingredients

·         2 pounds boneless pork shoulder butt roast, cut into 3/4-in. cubes

·         1 large onion, cut into 1/2-in. pieces

·         2 tablespoons canola oil

·         1 teaspoon salt

·         1 teaspoon coarsely ground pepper

·         4 large potatoes, peeled and cut into 3/4-in. cubes

·         3 cups water

·         1 can (16 ounces) hominy, rinsed and drained

·         2 cans (4 ounces each) chopped green chiles

·         2 tablespoons quick-cooking tapioca

·         2 garlic cloves, minced

·         1/2 teaspoon dried oregano

·         1/2 teaspoon ground cumin

·         1 cup minced fresh cilantro

·         Optional: Sour cream and additional cilantro

 Direction

1. In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 5-qt. slow cooker.
2. Stir in the potatoes, water, hominy, chiles, tapioca, garlic, oregano and cumin. Cover and cook on low until meat is tender, 7-9 hours, stirring in cilantro during the last 30 minutes of cooking. If desired, serve with sour cream and additional cilantro.

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Southwest Turkey Soup

photo credit Taste of Home

TOTAL TIME: Prep/Total Time: 30 min.    YIELD: 6 servings (2-1/2 quarts).

Ingredients

·         1 pound ground turkey

·         1 tablespoon olive oil

·         2 cans (16 ounces each) kidney beans, rinsed and drained

·         2 cans (14-1/2 ounces each) chicken broth

·         2 cups frozen corn

·         1 cup salsa

·         1 can (4 ounces) chopped green chilies

·         1 to 2 tablespoons chili powder

·         Sour cream and minced fresh cilantro

 

Directions

1. In a Dutch oven, cook turkey in oil over medium heat until meat is no longer pink; drain.
2.  Add the beans, broth, corn, salsa, chilies, and chili powder. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes to allow flavors to blend. Serve with sour cream and cilantro. 
3. Freeze option: Before adding sour cream and cilantro, cool soup. Freeze soup in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve with sour cream and cilantro.

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Fiesta Turkey Tortilla Soup

photo credit Taste of Home

TOTAL TIME: Prep/Total Time: 25 min.    YIELD: 8 servings.

Ingredients

·         4 cans (14-1/2 ounces each) chicken broth

·         3 cups shredded cooked turkey or rotisserie chicken

·         1 can (15 ounces) black beans, rinsed and drained

·         1 can (15-1/4 ounces) whole kernel corn, drained

·         1/2 cup medium salsa

·         5 corn tortillas (6 inches), cut into 1/4-inch strips

·         1/4 cup chopped fresh cilantro

·         Additional salsa, optional

Directions

1. In a Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally.
2. Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake at 400° 4-6 minutes or until golden brown and crisp.
3. Stir cilantro into soup. Top servings with tortilla strips. If desired, serve with additional salsa.
4. Freeze Option: Reserving tortillas for later, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Meanwhile, bake tortillas as directed and sprinkle over each serving. Serve with additional salsa if desired.

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Potato Bacon Chowder

photo credit Taste of Home

TOTAL TIME: Prep/Total Time: 30 min.     YIELD: 6 servings.

Ingredients

·         1 pound potatoes, peeled and cubed (about 2 medium)

·         1 cup water

·         8 bacon strips

·         1 medium onion, chopped

·         1 celery rib, chopped

·         1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

·         1-3/4 cups whole milk

·         1 cup sour cream

·         1/2 teaspoon salt

·         Dash pepper

·         1 tablespoon minced fresh parsley

Direction

1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
2. Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside.
3. In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in the soup, milk, sour cream, salt, and pepper. Cook over low heat for 10 minutes or until heated through (do not boil).
4. Crumble bacon; set aside 1/4 cup. Add remaining bacon to the soup along with parsley. Sprinkle with reserved bacon.

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Garlicky Cheddar Cheese Bisque

photo credit Taste of Home

TOTAL TIME: Prep: 30 min. Cook: 40 min.           YIELD: 6 servings

Ingredients

·         1 tablespoon butter

·         1 tablespoon canola oil

·         1 medium leek (white portion only), sliced

·         1/2 cup chopped carrot

·         1/2 cup chopped celery

·         1/2 cup chopped peeled parsnip

·         1 teaspoon salt

·         1/2 teaspoon pepper

·         6 garlic cloves, minced

·         2 cans (14-1/2 ounces each) chicken broth

·         2/3 cup dry white wine

·         2 tablespoons cornstarch

·         1/4 cup cold water

·         1 can (12 ounces) evaporated milk

·         2 cups shredded sharp white cheddar cheese

·         Crushed baked pita chips

·         Minced fresh parsley

Directions

1. In a large saucepan, heat butter and oil over medium heat. Add vegetables, salt and pepper; cook and stir 7-8 minutes or until vegetables are crisp-tender. Add garlic; cook 1-2 minutes longer.
2.  Stir in broth and wine; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until vegetables are tender. Remove from heat; cool slightly. 
3. Meanwhile, in a small bowl, mix cornstarch and water until smooth.
4. Process soup in batches in a food processor until smooth. Return all to the pan. Stir in evaporated milk and cornstarch mixture; bring to a boil. Reduce heat; simmer, uncovered, until thickened and bubbly, stirring frequently. Add cheese; cook and stir until cheese is blended. Top servings with crushed pita chips and parsley.

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How do you prefer to make soups, in a slow cooker or on the stove? Do you have a favorite soup recipe and would like to share it with us?  

Please comment below 👇 

Stay warm and sassy, 

Kelly

Sassy Silver Sisters 

Cathy, Rhonda & Kelly

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