Overnight Oats 

Overnight Oats

Overnight Oats

In mason jar (or cleaned small salsa jar, like I used), place the following ingredients, give it a good shake, and place in fridge overnight. In the morning you will have a lovely creamy pudding packed with goodness!! Great for breakfast or snack mid morning.
  • 1/3-1/2 cup oats
  • 1 Tbsp Chia Seeds
  • 1/4 cup Greek Yogurt (regular yogurt if you have it is fine, simply reduce milk to 1/4 cup)
  • 1/4-1/3 Cup Almond Milk, (soy, dairy, etc works as well)
We made ours with this base and added the following combinations.
Cocoa Berry:
1 Tbsp Cocoa, 3 Chopped Strawberries, 1 tsp Vanilla and 1 Tbsp Honey. 
Peanut Butter Cup:
1 Tbsp Cocoa, 2 Tbsp Peanut Butter, 1 tsp Vanilla and 1 Tbsp Honey. (I would add a little more honey when I eat this one, a little bland...next time I am going to try Maple Syrup) The variations are endless. I will be sharing all the combinations we try. So far, these are the first 2 and both are great.

Our Perfect Buttery Biscuits

Our Perfect Buttery Biscuits

  • 3 cups Flour
  • 1 tsp Salt
  • 1 Tbsp Baking Powder
  • 1 tsp Sugar
  • 1/2 cup Butter
  • 3/4 Cup Buttermilk (or milk with 1 Tbsp lemon juice or vinegar, let sit 5 min)
  1. Combine dry ingredients and then cut in butter (with pastry cutter or fork). Leave butter a little chunky to allow for airy biscuits when cooked
  2. Once a crumbly texture add milk.
  3. Combine stirring and then knead on floured surface for a minute.
  4. Roll out in rectangle, fold over (making 2 layers of dough) & roll again.
  5. Cut into desired shapes and place on parchment lined cookie sheet.
  6. Bake at 375 degrees 30 minutes or until browned.

Big Mac Salad with Homemade Thousand Island Dressing 

Big Mac Salad with Homemade Thousand Island Dressing

This really and truly tastes like a Big Mac!  Even my 13 year old said it was awesome...that's a huge compliment coming from him.

This salad will be put in our meal planning rotation for sure. I did not have cheese in my bowl, but took a couple close up pics with the cheese added. 

Big Mac Salad with Homemade Thousand Island Dressing 

Serves 4.


  • 1 lb cooked Extra Lean Ground Beef OR Lean Ground Chicken, crumbled

  • 6 cups Lettuce, diced

  • 4  Dill Pickles, diced

  • 1⁄4 cup raw Onion, diced

  • 1 oz Light cheddar cheese, Shredded

  • Thousand Island salad dressing (homemade recipe below)


  1. Cook ground beef in a skillet & drain.
  2. Place a bed of lettuce in your serving bowl.
  3. Combine ground beef, pickles and onion and spoon over lettuce.
  4. Top with dressing and sprinkle with cheese (optional).

Thousand Island Dressing is one of my favourite sauces for burgers and salads.

Here is how to make it from scratch.

  • 1/4 tsp Salt
  • 1 Tbsp Vinegar
  • 1 tsp Minced Garlic (1/2 clove)
  • 2 Tbsp Sweet Relish (or 4-5 sweet pickles chipped fine)
  • 2 Tbsp Ketchup
  • 1/2 cup Mayonnaise
  • Combine all ingredients in a bowl.
  • Cover and place in fridge for 1 hour minimum.
  • Lasts up to 5 days in refrigerator.

Enjoy this Big Mac Salad with Homemade Thousand Island Dressing.  It sure is a hit in our house and U hop it will be in yours as well!

Naan Bread

Naan Bread is a great option to have on hand for many meals. Pizza, wraps and for dipping. I like making a batch of smaller flat breads and putting them in my son's lunch with pizza sauce or hummus. We also make pizza often with it, as you will see in the pics.
  • 2 tsp dry active yeast
  • 1 tsp sugar
  • ½ cup warm water (not hot)
  • 2½ cups flour, plus more for kneading (up to 1 cup more)
  • ½ tsp salt
  • ¼ cup olive oil
  • ⅓ cup plain yogurt (I prefer greek)
  • 1 large egg
  1. In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for 5 to 8 minutes until a froth appears. Once frothy, stir or whisk in the oil, yogurt, and egg until well combined.
  2. In a separate medium bowl, combine ONLY 1 cup of the flour with the salt. Next, create a well in the flour and pour the wet ingredients into the well and stir until combined. Continue adding flour, a half cup at a time, until you have a thick dough that is not overly sticky, about 1 to 1.5 cups more.
  3. Turn the ball of dough onto a lightly floured surface and knead the ball of dough for about 2-3 minutes. You can continue to add small amounts of flour as necessary to keep the dough from sticking.  The dough should be smooth and very soft but not sticky. Adding dough while kneading should be done in small amounts, to avoid mess, and dough that becomes too stiff.
  4. Once you are done kneading, place dough in a clean bowl (you can rub a little olive oil on bowl). Cover the dough with clean dish towel and let it rise about 1 hour, it should be doubled in size.
  5. After it rises, gently flatten the dough with your hands and cut it into 8 equal pieces. Shape each piece into a small ball and set aside. Do not handle a whole lot.
  6. Heat a large, heavy skillet over medium heat. Roll out one ball at a time, until it is about ¼ inch thick. Place the into the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface. Flip the dough and cook the other side until golden brown as well.
  7. Stack the cooked bread on a plate and cover with a towel to keep warm,until remaining pieces are ready.

Chicken “Pot Pie” Wreath

Chicken "Pot Pie" Wreath

Here's my take on an easy Chicken Pie!Crescent rolls were on sale a few weeks ago for $0.99 a package. I picked up 4 and here is what I did with 2 packs.

Over the holidays, my mom was visiting and when we have company, I like to serve more planned meals that are easy to throw together. This was one of the meals I made that is quick and super easy....and delicious.


  • 2 pk Crescent Rolls
  • 2 cups cubed cooked Chicken
  • 1 cup Frozen Peas & Carrots (cooked)
  • 1 can Cream of Chicken Soup
  • Salt & Pepper to taste.


- Place crescent roles in circle to for a "sun". Using floured fingers, press the dough flat around the center of the wreath, giving you about 2 inches of solid dough all the way around the ring.

- In bowl, combine remainder of ingredients and stir.

- Scoop spoonfuls around the dough wreath. Create a full circle around the  wreath shape.

- Fold the points of the crescent rolls up over the chicken mound and connect to dough at inside of the ring.

- Bake at 375 degrees for 20-22 minutes.

Makes 4-5 servings


  • 2 pk Crescent Rolls ($0.99 each = $1.98)
  • 2 cups cubed cooked Chicken (approx. $2, marked down chicken breast)
  • 1 cup Frozen Peas & Carrots (cooked) ($0.50)
  • 1 can Cream of Chicken Soup ($o.50)

TOTAL COST: $4.98  or $1 - $1.25 per person!!