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Smoky Chipotle Chicken in the crockpot

(A sample of one of the Eat at Home menu-planning service grocery lists. I love how organized & time-saving these are!)

Are you joining me for the Eat at Home Challenge! I’m thrilled to have SO many of you participating this time around!

For those who missed my earlier posts on this challenge, here are the details:

  1. I’ll be on Facebook Live every weekday morning this week around 9 a.m. prepping our dinner for that evening. If you want to join us live, I’d love to have you do so!
  2. Every day at 2 p.m., I’ll send out an email with the video for that day’s recipe, the recipe I made, plus some menu-planning tips and money-saving suggestions. There will be a lot of things that I’ll only be sharing in the email (I won’t be posting them here), so if you don’t want to miss out, be sure to sign up to get my emails here.
  3. You can also interact on the Facebook Group every day and share what you are making for dinner, if you’d like!
  4. I’ll be using the Eat at Home Menu Plans for this week’s menu plan. I love these menu plans because you get 4 different meal plans in two different sizes and you get a color-coded grocery list. Plus, they are on sale for as low as $1.13 per week. (I’ll share more details in the coming days!)

I shared my menu plan for this week and the grocery list in the email I sent out to the Eat at Home email list. (Not on that list? Sign up here.)

Last Night’s Dinner:

For those of you who asked, we all liked the Pesto Chicken from yesterday. I thought it was a little bland, but my family gobbled it up — in fact, I didn’t get a photo of it because it was almost all gone before I thought to take a picture of it!!

What I Made Today:

Today’s recipe was pretty simple, but I have to admit, I was a little scared about cutting up a chipotle pepper on live video. I was heading to my discipleship group right afterwards and I was so scared I was going to accidentally touch my eyes and then they’d be all burning and red for four hours.

Gratefully, someone on the live video suggested I just drain the can over the chicken and use that sauce instead of actually cutting up a pepper. I think it was a brilliant idea — and it worked like a charm!

Anyway, if you want to watch me (and laugh!) on live video, here you go:


I’ll let you know tomorrow what we thought of the recipe! I think it’s going to be yummy — and it was so simple to make!

Thanks for joining me in this challenge. If you want to share what you cooked today, head over here to the Facebook Group and leave a comment and tell us!

Looking for some inspiration to eat at home more often?

I’m using the Eat at Home menu-planning service for my recipes for this challenge. I love this menu-planning service and highly recommend it — especially if you struggle to come up with the time and inspiration to make your own menus.

Eat at Home is a menu-planning service designed to make getting dinner on the table much easier every night. It was a service created by Tiffany, a mom of 4 who loves to cook and loves to gather her family around the table, but has found that if she doesn’t have a quick and easy plan, it’s hard to make that happen.

How Does the Eat at Home Menu-Planning Service Work?

The Eat at Home menu-planning service is an incredible way to help you save time and save money. You don’t have to worry about planning menus OR grocery list, because Tiffany does all of that for you as part of the menu-planning service.

She has designed it specifically with busy families in mind and the menu plans offer:

The recipes can all be fixed quickly, with only a few minutes of hands-on prep. Because the recipes use common pantry ingredients, it’s likely that you have everything you need to make many of the recipes.

It’s so convenient because all the work is done for you! You just choose which menu plan you’ll use, print the grocery list, go shopping, and then spend a few minutes prepping food each day and dinner is D-O-N-E!

When you sign up for the plan (it’s just a few dollars per week — or less!), each month, you’ll get:

  • An entire money of No Flour, No Sugar menu plans, including weekly grocery lists and printable recipe instructions
  • An entire month of Traditional Menu Plans, including weekly grocery lists and printable recipe instructions
  • An entire month of Slow Cooker Menu Plans, including weekly grocery lists and printable recipe instructions (this is my favorite!)
  • An entire month of Whole Food Menu Plans, including weekly grocery lists and printable recipe instructions
  • Each menu plan comes with recipes created for small family (3-4 servings) and large family (6-8 servings)
  • Color-coded grocery lists make it easy to swap out ingredients or whole meals
  • Printable Menus to hang on the fridge or near your calendar, so you can easily see what’s for dinner that week and your family can too
  • Access to the entire month at once!
  • 1 Hour Freezer Stash Plans – a new plan each month to stock your freezer with 6 meals in 1 hour!

You can choose to stick with just the traditional menu plan or just the slow cooker menu plan or just the whole foods menu plan or just the no flour, no sugar menu plan. Or, you can rotate different menu plans on different weeks, depending upon what you feel like cooking or how much time you have!

Get the Eat at Home Menu-Planning Service for as Low as $1.13 per Week!

If you struggle to make menu plans and would love for someone to make them for you + make a grocery list for you, it’s well worth spending a few dollars every week to let Eat at Home do the work for you.

This week only, when you sign up for their plan (either the monthly plan, the quarterly plan, or the yearly plan, you can get 30% off through January 14, 2019 by using coupon code NEW at checkout!)

That makes the done-for-you menu plans and grocery lists as low as $1.13 per week. And you get access to all four plans and the freezer cooking plans for the whole month at the rate!

Go sign up for this incredible menu-planning service here!

(Oh and they have a fantastic two-week money-back guarantee if you think you want to try it out but aren’t sure whether it will work for you or not!)

Note: The links in this post are affiliate links, and we will be compensated when you make a purchase by clicking through our links. Read our disclosure policy here.

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  • Mel says:

    An entire month of No Flour, No Sugar menu plans, including weekly grocery lists and printable recipe instructions

    I am assuming this is not keto approved necessarily. Just thought I would ask.

  • Liz says:

    In case you like today’s recipe, may I suggest the chopped chipotle peppers from La Costena? They’re in a little glass jar with a lid. I hate trying to chop chipotle peppers! And I never need an entire can for one recipe. So this saves me a step and keeps me from wasting them. Win-win!

    I mainly use these to make Kelly Gordon’s Salsa Chicken Tacos (
    Her recipe is fabulous and we NEVER have leftovers!

  • Joanne Peterson says:

    Crystal, you also can wear latex (or for those allergic to latex, there are non-latex) gloves, cut up the pepper. Then when you’re finished, take off the gloves so they end up inside-out, and throw them away. No chance of rubbing your eye, or nose accidently after you take them off. This also works for fresh chilis too.

  • KEB says:

    Draining the sauce rather than chopping is a great idea! I would also suggest getting a bag of plastic gloves at the dollar store. I always wear gloves when cracking eggs, dealing with raw meat, cutting cherries, etc.

  • Chanda says:

    Not that you need another Chipotle pepper tip, but I always open the can and chop the whole can in either the blender or food processor. You can use the amount you need (or want! This makes it easy to adjust to your family’s taste), and put the remaining chopped peppers in a container in your fridge. They are essentially pickled in that adobo sauce, so they last for months this way. Plus, no chopping peppers the next time you need them!

    • What a great tip! Thank you!!

    • Jenni says:

      I do this as well but I freeze the chipotle puree on a plate covered with plastic wrap in 1 tsp scoops. Once they are frozen, put them in a Ziploc freezer bag to store. Most recipes call for around 1 tsp and you can just pull one out and throw it into whatever calls for it.

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