Strawberries, they are one of those berries that I love just as they are, or in a dish with a little cream and maple syrup (yes, that is a real treat!). I remember, as a child, waiting for strawberry season every summer so we could enjoy strawberry shortcake. When we would visit my grandmother or aunt & uncle in Cape Breton, there were usually a few churches around the Cabot Trail hosting a Strawberry Tea, and we would go to more than one!
Today Clayton asked if we could bake some muffins. He is my picky eater, so I asked him what he wanted to try. He said Strawberry, at the beginning of March...so we are going to give them a shot! I cannot guarantee he will eat them, but perhaps by letting him make them, he will be more interested in eating them as well. (more…)
Don't you just love a good comfort food? Pasta casseroles are one of my fave comfort foods.
Tuna Casserole is quick to make and includes ingredients you likely already have on hand.
This casserole can be mixed up and baked for tonight's supper, or frozen in a freezer bag to prepare another evening. (more…)
This Honey Garlic Sauce is fabulous on meatballs or chicken. When we make anything with garlic, we tend to add a little more than the average person may. So, for a milder garlic flavour, simply add 3 cloves instead of the 4 listed in the recipe. (more…)
As 2017 comes to an end this weekend, I was curious to see what blog posts were the most popular this year. It is interesting to look at the numbers and results each year to see what it is that YOU, my readers, are looking at the most. It also helps me in planning content for the future.
Thank you for follolwing our journey and visiting and share the blog over this past year. It is obvious from the stats that you like the travel and family content we have been adding, along with the meal planning and recipes. There will me much more content in these categories this year as we streamline the blog and offer you more content.
Here are the top 10 posts of 2017!
This week on Sunday Night Live with Ruth Ann, over on my Facebook Page, we are prepping 3 vegetarian freezer meals.
Lentil soup, Twice Baked Potatoes and Easy Mac N Cheese are on the prep menu for Sunday night! (more…)
Harvest Time - What to do with all the Zucchini?
It's that time of year! Harvest season is upon us and our gardens are overflowing with various veggies and fruit. My in-laws gifted me some zucchini, really big zucchini. I have made zucchini noodles (zoodles) before, and breads, muffins, and cake, but I was wondering what else I could make and freeze, or preserve. So, I went to my blogging friends and my Facebook page and asked what others are doing. Below is a long and varied list of how you can use this vegetable to bake, pickle, freeze and more. (more…)
This Simple Pasta Goulash is the North American version of goulash.
Let's talk comfort food. It just is...it is one of those meals I can prep quickly and have left overs for lunches. It is simple, yet delicious, affordable yet not loaded with preservatives. It is perfection in a skillet! (At least I feel this way 🙂 ) (more…)
Zucchini Salad with Lime Basil Dressing
Zucchini are in abundance this time of year. We love using it in baking and roasting it in the oven or on the BBQ. Here is a nice lightly dressed salad that you can serve as a side with almost any meal.
The lime and basil dressing is the perfect light dressing to pair with chicken or fish. Enjoy and be creative. You could add more veggies to this or change it up with greek dressing, adding feta and olives. (more…)
Cranberry Pork Roast
Batch cooking and freezer meals are my favourite meal prep strategies.
Over the years I have tried many meals that you prepare ahead and freeze, some you prep partially and mix together when cooking and others you simply combine ingredients in a freezer bag and dump into a slow cooker for an easy flavorful meal.
I have shared a few Chicken Freezer Meal recipes before, but this one is a simple dump Pork meal.
- 2 1/2 pound bone-in pork shoulder (or pork tenderloin)
- 15oz can whole berry cranberry sauce (or 1 1/2 to 2 cups homemade cranberry sauce)
- 1/4 cup honey
- 1 Tbsp orange zest (optional)
- 1/2 cup onion, diced
- Combine all ingredients in your slow cooker and cook on “low” setting for 6-8 hours.
- Remove any bones and shred meat.
- Serve on buns, with tortillas, or with a salad or other side.
**Freezer Meal: Combine all ingredients in freezer bag and freeze. When ready to cook, dump into slow cooker and cook 8 hours on low.
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!
Greek Layered Dip
- 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)
- Combine cream cheese, sour cream and greek seasoning and blend together well. Spread on the bottom of a dish.
- Top with remaining ingredients and refrigerate for minimum 2 hours for best flavour.
- Eat with Tortilla or pita chips. Can also be used as a spread on crusty bread or crackers.