tgiF – Chapter and Verse

Chapter and Verse

Starting something new is exciting and motivating, or else you wouldn’t have started in the first place. Then we start comparing our progress to those we see around us, and we feel our lack of ability, or progress and we get discouraged. This happens no matter what the thing is that we started, a new meal plan, a new workout, a new job or business or a new relationship. We see the other person as better than we are, and what we are doing. (more…)

Inspired Creativity – A Rekindled Passion For Photography

I remember getting up in time for sunrises on the river, or taking impromptu road trips and just stopping anywhere along the way to snap a photograph, it seems like a lifetime ago. When I went to college, my days were spent hiking trails to find the perfect lighting, hours upon hours in dark rooms or the studio, and waiting to see what I captured on film. My, how times and technology have changed.  (more…)

Greek Layered Dip

When we go to a potluck or have an evening in and want a treat, I love to bring a layered dip. You can serve them with so many options, from naan or pita bread to crackers or tortillas.   One dip we enjoy as a bit of a change is this Greek Layered Dip. As with most layered dips, you can add or change some of the toppings to suit your family, but this is our basic recipe. Hope you enjoy!
Print Recipe
Greek Layered Dip
Greek Layered Dip
Course Appetizer, Snack
Servings
Ingredients
  • 1 pkg Cream Cheese
  • 1 500 ml Sour Cream
  • 1 1/2 Tbsp Greek Seasoning
  • 1/2 cup Feta Cheese Cubed or Crumbled
  • 1 Cup Diced Grape / Cherry Tomatoes
  • 1 Cup Diced Engilsh Cucumber
  • 1 cup Sliced Olives (green or black your preference)
  • 1 Tbsp Greek Seasoning sprinkle on top
Course Appetizer, Snack
Servings
Ingredients
  • 1 pkg Cream Cheese
  • 1 500 ml Sour Cream
  • 1 1/2 Tbsp Greek Seasoning
  • 1/2 cup Feta Cheese Cubed or Crumbled
  • 1 Cup Diced Grape / Cherry Tomatoes
  • 1 Cup Diced Engilsh Cucumber
  • 1 cup Sliced Olives (green or black your preference)
  • 1 Tbsp Greek Seasoning sprinkle on top
Greek Layered Dip
Instructions
  1. Combine cream cheese, sour cream and greek seasoning and blend together well. Spread on the bottom of a dish.
  2. Top with remaining ingredients and refrigerate for minimum 2 hours for best flavour.
  3. Eat with Tortilla or pita chips. Can also be used as a spread on crusty bread or crackers.
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My #80lb Journey- Reset & Let’s Try Again!

My #80lb Journey- Reset & Let's Try Again!

Here I am, after having a day of gorging yesterday, I am FEELING HORRIBLE. We had our ham dinner and birthday cake for supper last night...but we also had a Pizza Hut buffet lunch and bagels at breakfast.  That was after a week of trying to reset for me. (more…)

Meal Plan – April 16th thru 21

As I have mentioned before, I don't assign a day to the meal usually, allowing us to pick the meal each day. I buy and prep for 5-6 meals a week, leaving 1 or 2 supper meals open for leftovers or maybe a dinner with our extended family.

Once again, this week's meals are almost all from my freezer and pantry. We have used up most of the meat and prepped meals in our freezer, so I will be doing a big restock over the next few months as I see sales, and when I get the opportunity to prep freezer meals.

Basics Of Meal Planning:
  • Go through flyers for best prices. Also check online for specials at local butchers, farmer's markets, bakeries and shops.
  • Check freezer, fridge, pantry and make as many meals as possible with these items and items on sale this week.
  • Make menu and shopping list.
Here's what I purchased yesterday:
  • 2x brick Cheese  $3.99 each ($7.98)
  • Tuna $0.99
  • Broccoli $2.49
  • 2x Dozen Eggs  $1.77 each ($3.54)
From my kitchen, freezer or pantry:
  • Chicken (in freezer)
  • Salmon (in freezer)
  • Ground Beef (in freezer)
  • Salsa
  • Carrots
  • Parsnip
  • Rice
  • Pasta
  • Quinoa
  • Canned Beans
  • BBQ  Sauce
Menu:

I usually use this format to plan. Not assigning a day to the meal, but rather having everything prepped to make whichever I feel like doing that day. Here is my plan for this week. Recipes will be added as well, as I get them photographed and posted.

SUPPER TIME MEALS THIS WEEK

  • Roasted Veggies, Black Beans, Quinoa & Salsa Chicken 
  • Lasagna Rolls (recipe to come on blog this week)
  • Broccoli & Cheese Casserole
  • Roasted Carrots and Parsnip (fries) & BBQ Chicken
  • Beef and Barley Soup (already prepped in freezer to cook in slow cooker)
Breakfast Time:

We have options ready and available.

Lunch Time:

Most of our lunches are left overs or salad with some form of protein. I use chicken from the roasted chicken I cook each week, or fish to have with salads. 

Check out some of our previous meal plans HERE.

TGIF – ​The Way You Do the Things You Do

think. grow. inspire. Fridays with Michelle Collins 

So, as I usually do around this time each week, I was wondering what to write about for my column. As I thought about it, I decided to have a cup of tea, so I got a cup from the cupboard, put a teabag in it and poured in the hot water. Then I squeezed the teabag between my spoon and the side of the cup, took the teabag out, and promptly placed it on the side of the sink…just like my mother used to do. The funny thing is that my grandfather used to do the same thing because he was saving the teabag to use again, and it used to make my mom crazy! 

(more…)