Time to Hit the Grill

It’s that time of year that I like to try cook EVERYTHING on the BBQ. But I still try to plan ahead with these meals too. As most of my meat I buy in bulk, I like to separate the meat into serving size portions for the family (ie. family of 4, 4 chicken breasts to a ziplock bag) and add these super tasty marinades) to the bag.

Lasagna with Homemade Speghetti Sauce

Looking to stock your freezer for the coming colder months? Try this amazing Lasagna that will be sure to impress your family. The homemade spaghetti sauce does double duty when used on your favorite pasta.

Breakfast Smoothies

Some mornings we are in such a rush, I don’t have time to make a breakfast or let the kids eat at the kitchen table. Those are the mornings I reach for my Ninja. My Ninja blender that is. Smoothies are so versatile and are a great way for the kids to have a healthy breakfast without the crumbs in the back seat. Read more…

Perogie Soup

Ingredients
3 lbs. approx russet potatoes
3 cups of shredded cheddar cheese
1 lb sliced bacon cooked and crumbled
4 cups milk (2% or skim)
1 1/2 cups half & half
1 can [14.5 oz] chicken broth
1 8 oz light sour cream
1/2 cup of all purpose flour
6 chopped green onions + extra for garnish
5 Tbsp butter
2 minced shallots/red onion [about 1/3 cup]
3 cloves garlic, minced
1 tsp ground mustard
1+1 tsp salt
1 tsp black pepper

This is a great recipe to reach for if you have tons of left over baked potatos. Or if you’re planning on making potoatos for supper any how, make a few extra. If you don’t have potatos already made, lets start from the beginning.

Preheat the oven to 400°F. Scrub the potatoes, and remove any blemishes. Leave the skins on. Pierce with a fork, then wrap in aluminum foil. Bake in the oven for 1-1 1/2 hours until fork tender. Remove from the oven to cool down.

In a large pot or dutch oven, cook the bacon until crisp. Reserve 2 tbsps of bacon grease and discard the rest. Remove the bacon from the pot and set it aside for later. Add the 2 tablespoons of bacon grease back into the pot and cook the 2 finely minced shallots until translucent. Add the minced garlic and cook for another 2 minutes. Make sure you don`t over cook. Add the green onions and cook until tender. Add 1 tsp of salt and 1 tsp of pepper.

Assuming your pototos have had a chance to peel, cut each potato in half and scoop out the potato with a spoon. You can also chop up the pototo and add the skin into the soup as well, but I prefer a creamier soup. Take this opportunity to mash or stir your potato to the consistency you like. I used a potato masher to break down my potato. Add your can of broth. Remove from stove while you prepare the sauce for the soup.

Now in a medium stove top pot, melt the 5 tablespoons of butter then add 1/2 cup of flour, 1 teaspoon of salt, 1 teaspoon of dry mustard and black pepper to taste. Stir with a whisk until flour becomes a paste and slightly cook the flour.
Gradually whisk in the 4 cups of milk. Make sure you completely incorporate the flour mix into the milk. Bring to a boil stirring constantly, then lower the heat to a simmer. Allow the sauce to simmer for 4-5 minutes, until the flour has cooked. The sauce will appear thick.

Add 1 1/2 cups of low fat half & half and 3 cups of shredded cheese. Feel free to keep a bit out of the recipe to top the soup with later. Stir until the cheese has completely melted.

Add the sauce mixture into the potatos and place back on the heat. Add in the cooked bacon. (Reserve some if you wish to garnish with later) Bring the mixture up to a low simmer for 15-20 minutes. You can adjust the consistency of the soup by adding more chicken broth or milk. Also adjust for taste, adding more salt or pepper if needed.
Once soup is completely heated through, serve in a bowl and garnish with any of the following: chopped green onions, shredded cheese or bacon.

7 Layer Nacho Dip

I’ve been told I’m not allowed to have a party unless I serve this dish. It’s also the perfect potluck dish to bring with you to a party. Check out the recipe for a 7 layer nacho dip.

Spinach Dip for Pumpernickel Bread

Ok, ok, I was told about this recipe and after eating half the spinach dip all by myself, I had to get my hands on it. Found it on the Internet, modified it to my tastes and here you go! But Shhh, I’m not supposed to tell anyone.

Four Cheese Spinach Dip

When I want to make a special dish to spoil my family I’ll reach for this recipe. This hot Four Cheese Spinach Dip is served with baked Greek style pita bread, toasted bread or nacho chips.

Chicken Quesadillas

My husband loves to make these, and we all love to eat them. Make them fancy for the adults by adding extra heat, or keep it simple for the kids… learn to use your left-over chicken for chicken quesadillas.

Time Saving Meals

Here’s a quick link to some of my favorite time saving meals:

1. Healthy Eating While at Work
2. Bran Muffins
3. Slow Cooker Chicken
4. Freezer Friendly Meals
5. Rum Glazed Salmon
6. Slow Cooker Ham
7. Baked Cheese Cappelletti
8. Classic Macaroni Salad
9. Brown Sugar Meatloaf
10. Best Ever BBQ Hamburgers
11. Chicken Noodle Soup
12. Double Duty Cookies

Stay tuned, more to come!
What are some of your favorite time saving meals.

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Double Duty Cookies

How would you like to make two different cookies at the same time?

You can make a double batch of this cookie dough then switch up what you put in it.

Dough Mix
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats

To make White Chocolate Chip Cranberry Oatmeal Cookies add:
1 cup white chocolate chips
1 1/2 cups dried cranberries

To make Oatmeal Scotchies add:
1 11-oz. package butterscotch chips

Combine, flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large bowl. Gradually beat in flour mixture. Stir in oats and the extra ingredients. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 10-12 minutes. Cool on baking sheets for 1 – 2 minutes; remove to wire racks to cool