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The Domestic Reporter

Former CTV reporter Jill Macyshon

A bowl of Chili with a side of shredded cheese

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Canada Day at the Lake and the Best Buffalo Chicken Dip 🦬🐓 is a favourite. Ingredients
2 cups of cooked chicken shredded or cut into small pieces (a rotisserie chicken from the deli at your local grocery store works great for this recipe)
¾ cup hot pepper sauce (such as Frank’s RedHot)
2 (8 ounce) packages cream cheese, softened
1 cup ranch dressing
1 ½ cups shredded Cheddar cheese (divided)
Serve with
1 bunch celery, cut into 4-inch pieces
A handful of mini carrots
A handful of cherry tomatoes
1 (8 ounce) box your favourite crackers
Hint of Lime flavoured tortilla chips (These go great with this recipe!)

Directions
Heat chicken and hot pepper sauce in a skillet over medium heat until heated through, 3 to 5 minutes. Stir in cream cheese and ranch dressing. Cook and stir until well blended and warm, 3 to 5 minutes.

Mix in 1/2 of the Cheddar cheese and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over top.

Store in fridge until ready to serve

Bake in 350F degree oven covered for 20-25 mins until dip is bubbly and cheese is melted.

Canada Day at the Lake and the Best Buffalo Chicken Dip 🦬🐓 is a favourite. Ingredients
2 cups of cooked chicken shredded or cut into small pieces (a rotisserie chicken from the deli at your local grocery store works great for this recipe)
¾ cup hot pepper sauce (such as Frank’s RedHot)
2 (8 ounce) packages cream cheese, softened
1 cup ranch dressing
1 ½ cups shredded Cheddar cheese (divided)
Serve with
1 bunch celery, cut into 4-inch pieces
A handful of mini carrots
A handful of cherry tomatoes
1 (8 ounce) box your favourite crackers
Hint of Lime flavoured tortilla chips (These go great with this recipe!)

Directions
Heat chicken and hot pepper sauce in a skillet over medium heat until heated through, 3 to 5 minutes. Stir in cream cheese and ranch dressing. Cook and stir until well blended and warm, 3 to 5 minutes.

Mix in 1/2 of the Cheddar cheese and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over top.

Store in fridge until ready to serve

Bake in 350F degree oven covered for 20-25 mins until dip is bubbly and cheese is melted.

No-Bake Haystack Cookies
22-24 cookies
Prep time:10 minutes

Ingredients
2 cups sugar
½ cup milk
½ cup unsalted, butter
¼ teaspoon salt
½ cup unsweetened cocoa powder
3 cups quick cooking oats
1 ½ cups coconut

Instructions
In a medium-sized pot on medium heat, let your butter melt (watch carefully)
Add the sugar, cocoa powder, milk, and salt. Stir until mixture starts to bubble on a low boil, now reduce heat to low.
Add quick cooking oats and coconut. Stir again. Turn off element.
With two spoons scoop up the warm mixture and drop onto a cookie tray, lined parchment paper. (The cookie mixture will cool quickly, so be efficient!)
Place your cookies in a fridge or freezer to cool for 1-2 hours. Serve. (My family keeps the cookies in the fridge until they are all devoured. These are best cold) 🥶 #easydessert #chocolatelover

No-Bake Haystack Cookies
22-24 cookies
Prep time:10 minutes

Ingredients
2 cups sugar
½ cup milk
½ cup unsalted, butter
¼ teaspoon salt
½ cup unsweetened cocoa powder
3 cups quick cooking oats
1 ½ cups coconut

Instructions
In a medium-sized pot on medium heat, let your butter melt (watch carefully)
Add the sugar, cocoa powder, milk, and salt. Stir until mixture starts to bubble on a low boil, now reduce heat to low.
Add quick cooking oats and coconut. Stir again. Turn off element.
With two spoons scoop up the warm mixture and drop onto a cookie tray, lined parchment paper. (The cookie mixture will cool quickly, so be efficient!)
Place your cookies in a fridge or freezer to cool for 1-2 hours. Serve. (My family keeps the cookies in the fridge until they are all devoured. These are best cold) 🥶 #easydessert #chocolatelover

The marinade is key. The longer the better. Enjoy! #dinnertime #salads Southwest Lime Chicken Corn & Black Bean Salad
Prep Time: 15 mins
Cook Time: 10 mins
Marinating Time: 2-6hrs

Ingredients

For the Chicken & Marinade
2 boneless skinless chicken breasts (approximately 6 ounces each)
3 tablespoons olive oil (divided)
2 limes, juiced
1/4 cup chopped cilantro leaves
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Salad
4 cups romaine lettuce, chopped
1 1/2 cups cherry tomatoes, halved
1 cup black beans, rinsed and drained
1 cup corn, rinsed and drained
1/2 lime, juiced
1/3 cup red onion, thinly sliced
1/2 cup shredded cheese (I used a mozzarella cheddar mix)

Avocado Dressing
1 large avocado
1/4 cup olive oil
1/4 cup water (or more for a thinner consistency)
1/4 cup cilantro
1 tablespoon parsley leaves
1 tablespoon red onion
1 1/2 limes, juiced
1 clove garlic, minced
Salt and pepper, to taste

The marinade is key. The longer the better. Enjoy! #dinnertime #salads Southwest Lime Chicken Corn & Black Bean Salad
Prep Time: 15 mins
Cook Time: 10 mins
Marinating Time: 2-6hrs

Ingredients

For the Chicken & Marinade
2 boneless skinless chicken breasts (approximately 6 ounces each)
3 tablespoons olive oil (divided)
2 limes, juiced
1/4 cup chopped cilantro leaves
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Salad
4 cups romaine lettuce, chopped
1 1/2 cups cherry tomatoes, halved
1 cup black beans, rinsed and drained
1 cup corn, rinsed and drained
1/2 lime, juiced
1/3 cup red onion, thinly sliced
1/2 cup shredded cheese (I used a mozzarella cheddar mix)

Avocado Dressing
1 large avocado
1/4 cup olive oil
1/4 cup water (or more for a thinner consistency)
1/4 cup cilantro
1 tablespoon parsley leaves
1 tablespoon red onion
1 1/2 limes, juiced
1 clove garlic, minced
Salt and pepper, to taste

Who knew?! Adding fresh lemon juice before scrambling eggs makes them super fluffy and so delicious. #egghacks #breakfast #eggs

Who knew?! Adding fresh lemon juice before scrambling eggs makes them super fluffy and so delicious. #egghacks #breakfast #eggs

Easy quiche with chopped ham, broccoli and Gruyère 🧀 See this simple spring recipe ⬇️ Easy Quiche
Prep time: 5 mins
Cook time: 45 mins
Serves: 6 servings

Ingredients
1 Deep Dish Pie Shell (I used a frozen Tenderflake pie shell)
6 large eggs
3/4 cup 10% Half and Half cream (or milk)
1 cup cubed ham
6 stems steamed broccoli
1/4 teaspoon salt
1/4 teaspoon pepper
1.5 cups shredded cheese (I used Gruyere)
2 tablespoons green onions (chopped)

Directions
*Preheat oven to 375 degrees F
Mix eggs, cream, salt & pepper and green onions in a large bowl
Add ham and cheese to frozen pie crust
Pour egg mixture into frozen pie crust
Bake uncovered in oven (cover quiche with aluminum foil for last 10 mins of baking to prevent browning, if preferred)
Let quiche cool for 5-10 mins after baking before slicing

Easy quiche with chopped ham, broccoli and Gruyère 🧀 See this simple spring recipe ⬇️ Easy Quiche
Prep time: 5 mins
Cook time: 45 mins
Serves: 6 servings

Ingredients
1 Deep Dish Pie Shell (I used a frozen Tenderflake pie shell)
6 large eggs
3/4 cup 10% Half and Half cream (or milk)
1 cup cubed ham
6 stems steamed broccoli
1/4 teaspoon salt
1/4 teaspoon pepper
1.5 cups shredded cheese (I used Gruyere)
2 tablespoons green onions (chopped)

Directions
*Preheat oven to 375 degrees F
Mix eggs, cream, salt & pepper and green onions in a large bowl
Add ham and cheese to frozen pie crust
Pour egg mixture into frozen pie crust
Bake uncovered in oven (cover quiche with aluminum foil for last 10 mins of baking to prevent browning, if preferred)
Let quiche cool for 5-10 mins after baking before slicing

Ready in just 35 minutes. Make this delicious Baked Chicken Parmesan tonight. #bakedchicken #easyitalian Ingredients
4 chicken breasts (approx. 1.5 pounds each)
2 tablespoons olive oil
1 package of “Shake n’ Bake” original recipe (2 pouches) or 1.5 cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 cup fresh parmesan cheese
1 egg
1.5 cups marinara sauce
1.5 cup shredded mozzarella
salt and pepper for taste

Preparation
*Preheat oven to 425 degrees F
Lay the chicken breasts out on a large cutting board. Cover the meat with plastic wrap. Pound the chicken with a rolling pin until flattened to about 1/2 inch thickness. Discard plastic wrap.
Add egg to large bowl. Mix.
Add Shake and Bake pouches to a large freezer bag. Add 1 teaspoon of garlic powder to the bag. Add 1 teaspoon of Italian seasoning and 1/2 cup of Parmesan cheese. Seal and shake to mix.
Dip each chicken breast in the egg wash then add the egg-soaked pieces to the breading mixture in the freezer bag. Shake until covered. Lay the chicken pieces out on a parchment lined cookie sheet. Ensure the chicken breasts aren’t crowded or touching. Drizzle olive oil over prepared chicken.
Bake chicken for 15 minutes and then remove from oven.
Flip the chicken pieces and then top with 3-4 tablespoons of marinara sauce per chicken breast. Divide shredded cheese evenly over marinara covered chicken. Return to oven.
Bake for another 6-8 minutes until cheese is melted. For a crispier top, additionally broil for 2-3 minutes.
Serve over a bed of prepared noodles.

Ready in just 35 minutes. Make this delicious Baked Chicken Parmesan tonight. #bakedchicken #easyitalian Ingredients
4 chicken breasts (approx. 1.5 pounds each)
2 tablespoons olive oil
1 package of “Shake n’ Bake” original recipe (2 pouches) or 1.5 cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 cup fresh parmesan cheese
1 egg
1.5 cups marinara sauce
1.5 cup shredded mozzarella
salt and pepper for taste

Preparation
*Preheat oven to 425 degrees F
Lay the chicken breasts out on a large cutting board. Cover the meat with plastic wrap. Pound the chicken with a rolling pin until flattened to about 1/2 inch thickness. Discard plastic wrap.
Add egg to large bowl. Mix.
Add Shake and Bake pouches to a large freezer bag. Add 1 teaspoon of garlic powder to the bag. Add 1 teaspoon of Italian seasoning and 1/2 cup of Parmesan cheese. Seal and shake to mix.
Dip each chicken breast in the egg wash then add the egg-soaked pieces to the breading mixture in the freezer bag. Shake until covered. Lay the chicken pieces out on a parchment lined cookie sheet. Ensure the chicken breasts aren’t crowded or touching. Drizzle olive oil over prepared chicken.
Bake chicken for 15 minutes and then remove from oven.
Flip the chicken pieces and then top with 3-4 tablespoons of marinara sauce per chicken breast. Divide shredded cheese evenly over marinara covered chicken. Return to oven.
Bake for another 6-8 minutes until cheese is melted. For a crispier top, additionally broil for 2-3 minutes.
Serve over a bed of prepared noodles.

Looking for a quick and (mostly) healthy pick-me-up? Help yourself to a frozen banana protein snack. #proteinsnack #healthydessert

Looking for a quick and (mostly) healthy pick-me-up? Help yourself to a frozen banana protein snack. #proteinsnack #healthydessert

Easy Sheet Pan Pork Tenderloin with Green Beans and Potatoes
Prep Time: 10 mins
Cook Time: 25 mins
Serves: 6
2 pork tenderloins, 1 pound each
1/4 cup hoisin sauce
2 teaspoons soy sauce
1 teaspoon Korean hot pepper paste (a 1/4 teaspoon red chili flakes can be substituted)
1 pound green beans, stems trimmed
2 pounds baby potatoes cut in half lengthwise
2 tablespoons olive oil
3 tablespoons butter softened
2 tablespoons freshly minced chives, or green onions
1 garlic clove minced
salt and pepper to taste

Preparation
*set oven to 450 degrees F
Arrange the fresh green beans in the centre of your non-stick sheet pan, drizzle with one tablespoon olive oil.
In a medium mixing bowl add potato halves, drizzle with one tablespoon olive oil, grind a little salt and pepper on top. Mix. Now add the potatoes cut side down on the sheet pan, on either side of the green beans.
In a small bowl mix hoisin sauce, soy sauce and red pepper paste.
Place the pork tenderloins over the green beans (ensure the tenderloins aren’t overlapping one another or touching) Brush the meat with the hoisin sauce mix.
Bake at 450 degrees in a preheated oven for 25 minutes or until the pork has an internal temperature of at least 145 degrees F. Let the meat rest for three minutes before slicing.
While the meat is roasting mix together the garlic, butter and chives.
Top the roasted pork tenderloin with half of the garlic butter mixture.
Top potatoes and green beans with the remaining garlic butter.
Enjoy! #sheetpanmeals #easyrecipes #porktenderloin

Easy Sheet Pan Pork Tenderloin with Green Beans and Potatoes
Prep Time: 10 mins
Cook Time: 25 mins
Serves: 6
2 pork tenderloins, 1 pound each
1/4 cup hoisin sauce
2 teaspoons soy sauce
1 teaspoon Korean hot pepper paste (a 1/4 teaspoon red chili flakes can be substituted)
1 pound green beans, stems trimmed
2 pounds baby potatoes cut in half lengthwise
2 tablespoons olive oil
3 tablespoons butter softened
2 tablespoons freshly minced chives, or green onions
1 garlic clove minced
salt and pepper to taste

Preparation
*set oven to 450 degrees F
Arrange the fresh green beans in the centre of your non-stick sheet pan, drizzle with one tablespoon olive oil.
In a medium mixing bowl add potato halves, drizzle with one tablespoon olive oil, grind a little salt and pepper on top. Mix. Now add the potatoes cut side down on the sheet pan, on either side of the green beans.
In a small bowl mix hoisin sauce, soy sauce and red pepper paste.
Place the pork tenderloins over the green beans (ensure the tenderloins aren’t overlapping one another or touching) Brush the meat with the hoisin sauce mix.
Bake at 450 degrees in a preheated oven for 25 minutes or until the pork has an internal temperature of at least 145 degrees F. Let the meat rest for three minutes before slicing.
While the meat is roasting mix together the garlic, butter and chives.
Top the roasted pork tenderloin with half of the garlic butter mixture.
Top potatoes and green beans with the remaining garlic butter.
Enjoy! #sheetpanmeals #easyrecipes #porktenderloin

Great experience @shrugdoc Try the Mb white with local grown grapes and the cranberry wine. Loved the recycled chintz sofas. A great atmosphere to indulge in a tasty drink and delicious charcuterie with all Manitoba products. A unique wine tasting experience! #winnipeglocal #🇨🇦

Great experience @shrugdoc Try the Mb white with local grown grapes and the cranberry wine. Loved the recycled chintz sofas. A great atmosphere to indulge in a tasty drink and delicious charcuterie with all Manitoba products. A unique wine tasting experience! #winnipeglocal #🇨🇦

The kids never complain. Just add a salad and voila! Tater Tot Casserole
Prep Time: 20 mins
Cook Time: 40 mins
Serves: 6

Ingredients
one-pound lean ground beef
1 (284 ml) can of condensed mushroom soup
1 cup 1% milk
1 teaspoon smoked paprika
1/2 teaspoon garlic power
1/2 teaspoon onion power
1 tablespoon ketchup
salt and pepper to taste
1 package (800 grams) frozen McCain Tasti-Taters
2 cups shredded cheddar cheese

Preparation
*preheat oven to 350 degrees F
In a large skillet on medium high heat cook the ground beef until crumbled and no longer pink. Drain excess oil. Season with salt and pepper to taste.
Add condensed soup and milk. Stir until combined.
Add spices and ketchup. Stir.
Transfer beef to a prepared 9x13 inch baking dish.
Top beef mixture with shredded cheese
Top cheese with frozen potato tots
Bake for 40-45mins
Feel free to jazz up your casserole, with mushrooms or add a cup of frozen corn or peas to the beef mixture. Top your casserole with green onions. #easymeals #dinnerforkids

The kids never complain. Just add a salad and voila! Tater Tot Casserole
Prep Time: 20 mins
Cook Time: 40 mins
Serves: 6

Ingredients
one-pound lean ground beef
1 (284 ml) can of condensed mushroom soup
1 cup 1% milk
1 teaspoon smoked paprika
1/2 teaspoon garlic power
1/2 teaspoon onion power
1 tablespoon ketchup
salt and pepper to taste
1 package (800 grams) frozen McCain Tasti-Taters
2 cups shredded cheddar cheese

Preparation
*preheat oven to 350 degrees F
In a large skillet on medium high heat cook the ground beef until crumbled and no longer pink. Drain excess oil. Season with salt and pepper to taste.
Add condensed soup and milk. Stir until combined.
Add spices and ketchup. Stir.
Transfer beef to a prepared 9x13 inch baking dish.
Top beef mixture with shredded cheese
Top cheese with frozen potato tots
Bake for 40-45mins
Feel free to jazz up your casserole, with mushrooms or add a cup of frozen corn or peas to the beef mixture. Top your casserole with green onions. #easymeals #dinnerforkids

The true north strong and free and beautiful. 🇨🇦

The true north strong and free and beautiful. 🇨🇦

Spoil yourself with this elegant and easy dinner. 🍽️ #shortribs Boneless Short Rib Ragu
Prep Time: 20 mins
Cook Time: 2.5 hours
Serves: 6 people

Ingredients
2 lbs boneless beef short ribs
2 Tablespoons olive oil (divided)
1 small onion, finely diced
2 celery ribs, finely diced
4 cloves garlic, minced
235 ml (1 cup) dry red wine (I used chianti)
3 teaspoons beef bouillon paste dissolved in 355 ml of warm water (1 1/2 cups)
28 oz can peeled whole tomatoes
2 Tablespoons tomato paste
1 parmesan cheese rind (optional)
½ teaspoon kosher salt (add to taste)
½ teaspoon black pepper
3 sprigs fresh thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 bay leaves
Pinch crushed red pepper flakes

Directions
Set oven to 400 degrees F. Trim any chunks of fat from the short ribs. Coat short ribs with 1 tablespoon of olive oil. Add short ribs to a baking sheet. Season with salt and better. Place in hot oven for 20mins to sear.
In a large pot on medium-high heat add one tablespoon olive oil. Add diced celery and diced onion. Cook for 3-4 mins until onion is translucent. Add garlic. Add canned tomatoes (mash tomatoes to break into pieces)
Now add the red wine to the pot, dissolved beef bouillon mix, tomato paste, parmesan cheese rind, salt, pepper, dried oregano, dried basil, bay leaves and red pepper flakes. Stir.
Place short ribs and fresh thyme in pot. Without stirring bring to a boil, reduce heat cover pot and simmer for 2 hours.
After cooking time has elapsed remove bay leaves, thyme sprigs and cheese rind (discard) Remove short ribs from pot and place on a tray or cutting board. Shred the meat with two forks.
Add shredded short ribs back to pot. Let the ragu simmer uncovered for 30 minutes. (the sauce will thicken the longer it simmers)
Cook pasta or prepare garlic mashed potatoes. (short rib ragu is often served with pappardelle pasta)
Spoon the ragu over the cooked pasta, add shredded parmesan cheese.

Enjoy!

Spoil yourself with this elegant and easy dinner. 🍽️ #shortribs Boneless Short Rib Ragu
Prep Time: 20 mins
Cook Time: 2.5 hours
Serves: 6 people

Ingredients
2 lbs boneless beef short ribs
2 Tablespoons olive oil (divided)
1 small onion, finely diced
2 celery ribs, finely diced
4 cloves garlic, minced
235 ml (1 cup) dry red wine (I used chianti)
3 teaspoons beef bouillon paste dissolved in 355 ml of warm water (1 1/2 cups)
28 oz can peeled whole tomatoes
2 Tablespoons tomato paste
1 parmesan cheese rind (optional)
½ teaspoon kosher salt (add to taste)
½ teaspoon black pepper
3 sprigs fresh thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 bay leaves
Pinch crushed red pepper flakes

Directions
Set oven to 400 degrees F. Trim any chunks of fat from the short ribs. Coat short ribs with 1 tablespoon of olive oil. Add short ribs to a baking sheet. Season with salt and better. Place in hot oven for 20mins to sear.
In a large pot on medium-high heat add one tablespoon olive oil. Add diced celery and diced onion. Cook for 3-4 mins until onion is translucent. Add garlic. Add canned tomatoes (mash tomatoes to break into pieces)
Now add the red wine to the pot, dissolved beef bouillon mix, tomato paste, parmesan cheese rind, salt, pepper, dried oregano, dried basil, bay leaves and red pepper flakes. Stir.
Place short ribs and fresh thyme in pot. Without stirring bring to a boil, reduce heat cover pot and simmer for 2 hours.
After cooking time has elapsed remove bay leaves, thyme sprigs and cheese rind (discard) Remove short ribs from pot and place on a tray or cutting board. Shred the meat with two forks.
Add shredded short ribs back to pot. Let the ragu simmer uncovered for 30 minutes. (the sauce will thicken the longer it simmers)
Cook pasta or prepare garlic mashed potatoes. (short rib ragu is often served with pappardelle pasta)
Spoon the ragu over the cooked pasta, add shredded parmesan cheese.

Enjoy!

This white bean, sausage and spinach soup (see the blog) includes almost all 🇨🇦 ingredients. The sausage, beans, onions, chicken broth, spices, everything except for the celery (US) cheese (Italy) and coconut milk (Thailand) Shop Canadian if you can. #canada🇨🇦

This white bean, sausage and spinach soup (see the blog) includes almost all 🇨🇦 ingredients. The sausage, beans, onions, chicken broth, spices, everything except for the celery (US) cheese (Italy) and coconut milk (Thailand) Shop Canadian if you can. #canada🇨🇦

Creating the perfect mashed potato is more difficult than you might think. Fluffy, yet creamy, it all comes down to preparation. To make the best garlic mashed follow these steps. #potatoes *3 pounds (1.4 kg) of russet potatoes (or your preferred variety)
*3 cloves of garlic
½ cup (125 ml) of unsalted butter
1 cup (250 ml) whole milk
1/2 cup (125 ml) sour cream (optional)
Salt and pepper to taste
Fresh parsley or chives for garnish (optional but recommended!)

Instructions

Now that you have everything ready, let’s dive into the step-by-step process for creating the best garlic mashed potatoes:

Step 1: Prep the Potatoes

Start by peeling the potatoes and cutting them in half. Place the potatoes and whole cloves of garlic in a large pot, cover with cold water. Season the water with one tablespoon of salt.

Step 2: Boil the Potatoes

Bring the water to a boil over high heat, then reduce the heat to medium and gently boil for 15 to 20 minutes, or until the potatoes can easily be pierced with a fork.

Step 3: Drain and Steam Dry

After the potatoes are tender and cooked, drain the water and return the potatoes and garlic to the pot. Let the potatoes steam dry for a minute or two over low heat. This step helps create an incredibly fluffy texture.

Step 4: Mash Away

It’s time to mash the potatoes and garlic! Use a potato masher, ricer or speed stand mixer on a slow speed. Be careful using a hand mixer or high-speed electric mixer, you should break down the potatoes slowly. Overworking the potatoes releases too much starch quickly and makes the potatoes gummy.

Step 5: Add Butter and Cream

When the potatoes are partially mashed add the unsalted butter and milk. Season with salt and pepper and continue to mash the potatoes until smooth and lump free.

Step 6: Add the Sour Cream

Once the potatoes have reached the desired consistency, fold in the sour cream. This adds more creaminess to the potatoes. You may prefer to skip this step, that is fine too.

Step 7: Garnish and Serve

Just before serving, add a sprinkle of fresh parsley or chives on top for a burst of color and additional flavor.

Creating the perfect mashed potato is more difficult than you might think. Fluffy, yet creamy, it all comes down to preparation. To make the best garlic mashed follow these steps. #potatoes *3 pounds (1.4 kg) of russet potatoes (or your preferred variety)
*3 cloves of garlic
½ cup (125 ml) of unsalted butter
1 cup (250 ml) whole milk
1/2 cup (125 ml) sour cream (optional)
Salt and pepper to taste
Fresh parsley or chives for garnish (optional but recommended!)

Instructions

Now that you have everything ready, let’s dive into the step-by-step process for creating the best garlic mashed potatoes:

Step 1: Prep the Potatoes

Start by peeling the potatoes and cutting them in half. Place the potatoes and whole cloves of garlic in a large pot, cover with cold water. Season the water with one tablespoon of salt.

Step 2: Boil the Potatoes

Bring the water to a boil over high heat, then reduce the heat to medium and gently boil for 15 to 20 minutes, or until the potatoes can easily be pierced with a fork.

Step 3: Drain and Steam Dry

After the potatoes are tender and cooked, drain the water and return the potatoes and garlic to the pot. Let the potatoes steam dry for a minute or two over low heat. This step helps create an incredibly fluffy texture.

Step 4: Mash Away

It’s time to mash the potatoes and garlic! Use a potato masher, ricer or speed stand mixer on a slow speed. Be careful using a hand mixer or high-speed electric mixer, you should break down the potatoes slowly. Overworking the potatoes releases too much starch quickly and makes the potatoes gummy.

Step 5: Add Butter and Cream

When the potatoes are partially mashed add the unsalted butter and milk. Season with salt and pepper and continue to mash the potatoes until smooth and lump free.

Step 6: Add the Sour Cream

Once the potatoes have reached the desired consistency, fold in the sour cream. This adds more creaminess to the potatoes. You may prefer to skip this step, that is fine too.

Step 7: Garnish and Serve

Just before serving, add a sprinkle of fresh parsley or chives on top for a burst of color and additional flavor.

Showing up is half the battle right? Well. Here I am. Small steps to a healthier me.

Showing up is half the battle right? Well. Here I am. Small steps to a healthier me.

This simple pizza comes together with a pesto base, fresh cooked tiger prawns, sun dried tomatoes, mixed feta and shredded mozzarella, and baby spinach. Try my homemade pizza dough for an easy weeknight dinner. #homemadefood #pizzalovers 🍕The Best Homemade Pizza Dough
Prep Time: 40 mins
Serves: makes 2 pizzas (thin crust) 1 thick crust pizza

Ingredients
1.5 teaspoons (.25 oz) active dry yeast
1 cup warm water
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons sugar

Directions
In a small bowl add yeast and warm water. Let stand 8-10 minutes until liquid has a frothy or creamy appearance.
In a large mixing bowl add flour, olive oil, salt and sugar. Add yeast mixture. Mix well.
Cover dough mixture with a clean towel and let rise in a warm place for 30 mins.
Roll out the dough on a smooth lightly floured surface. Prepare pizza.
Bake in a 350F degree oven for 20 minutes

This simple pizza comes together with a pesto base, fresh cooked tiger prawns, sun dried tomatoes, mixed feta and shredded mozzarella, and baby spinach. Try my homemade pizza dough for an easy weeknight dinner. #homemadefood #pizzalovers 🍕The Best Homemade Pizza Dough
Prep Time: 40 mins
Serves: makes 2 pizzas (thin crust) 1 thick crust pizza

Ingredients
1.5 teaspoons (.25 oz) active dry yeast
1 cup warm water
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons sugar

Directions
In a small bowl add yeast and warm water. Let stand 8-10 minutes until liquid has a frothy or creamy appearance.
In a large mixing bowl add flour, olive oil, salt and sugar. Add yeast mixture. Mix well.
Cover dough mixture with a clean towel and let rise in a warm place for 30 mins.
Roll out the dough on a smooth lightly floured surface. Prepare pizza.
Bake in a 350F degree oven for 20 minutes

Thai Steamed Mussels

Prep Time: 25 mins

Cook time: 10 mins

Ingredients

5 pounds of fresh mussels, scrubbed and debearded

1 (400 ml) can of unsweetened coconut milk

1/4 cup dry white wine

1/3 cup fresh lime juice

1 1/2 tablespoons of minced garlic

1 tablespoon fresh grated ginger

1 1/2 tablespoons Thai Red Curry paste

1 tablespoon of Asian fish sauce

2 tablespoons of brown sugar

1 cup of chopped fresh cilantro

Directions

In a large pot add garlic, ginger coconut milk, white wine ,lime juice, fish sauce, curry paste and sugar. Bring to a low boil for two minutes, stirring often.

Add cleaned mussels to pot, stir.

Cover and cook for 6 to 8 minutes.

Pour mussels and broth into a serving dish and top with chopped cilantro. Serve warm. #easyappetizers #mussels #proteins💪

Thai Steamed Mussels

Prep Time: 25 mins

Cook time: 10 mins

Ingredients

5 pounds of fresh mussels, scrubbed and debearded

1 (400 ml) can of unsweetened coconut milk

1/4 cup dry white wine

1/3 cup fresh lime juice

1 1/2 tablespoons of minced garlic

1 tablespoon fresh grated ginger

1 1/2 tablespoons Thai Red Curry paste

1 tablespoon of Asian fish sauce

2 tablespoons of brown sugar

1 cup of chopped fresh cilantro

Directions

In a large pot add garlic, ginger coconut milk, white wine ,lime juice, fish sauce, curry paste and sugar. Bring to a low boil for two minutes, stirring often.

Add cleaned mussels to pot, stir.

Cover and cook for 6 to 8 minutes.

Pour mussels and broth into a serving dish and top with chopped cilantro. Serve warm. #easyappetizers #mussels #proteins💪

Morning Banana Cake is a family favourite in my house. No added oil. And you can customize the ingredients to your favourites. Pictured here, walnuts and a mix of peanut butter and chocolate chips. Yum 😋

Morning Banana Cake is a family favourite in my house. No added oil. And you can customize the ingredients to your favourites. Pictured here, walnuts and a mix of peanut butter and chocolate chips. Yum 😋

My first delicious taste at Winnipeg’s new @daveandlavernesdiner Great atmosphere and the biggest Cobb Salad I’ve ever had. Fair prices and terrific service. Not pictured, but make sure you try the Brussels Sprouts appetizer. 🤤

My first delicious taste at Winnipeg’s new @daveandlavernesdiner Great atmosphere and the biggest Cobb Salad I’ve ever had. Fair prices and terrific service. Not pictured, but make sure you try the Brussels Sprouts appetizer. 🤤

Easy Mexican Shredded Chicken (slow cooker) #mealprep #shreddedchicken #easymeals
Ingredients
4 medium chicken breasts
1/2 cup chicken broth
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon ground salt
1/2 teaspoon ground pepper

Directions
combine all the spice in a bowl and mix
Add chicken breasts to slow cooker. Coat both sides of chicken with spice rub.
Add chicken broth
Put lid on slow cooker and set heat. Cook on a low setting for 5-6 hours, or a high setting for 3-4 hours
Once the chicken is cooked shred it in the slow cooker using two forks. Stir the chicken to absorb the juices and flavour of the spices. Store in an airtight container in the refrigerator for up to five days.
*you can also freeze the shredded chicken for up to 3 months

Easy Mexican Shredded Chicken (slow cooker) #mealprep #shreddedchicken #easymeals
Ingredients
4 medium chicken breasts
1/2 cup chicken broth
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon ground salt
1/2 teaspoon ground pepper

Directions
combine all the spice in a bowl and mix
Add chicken breasts to slow cooker. Coat both sides of chicken with spice rub.
Add chicken broth
Put lid on slow cooker and set heat. Cook on a low setting for 5-6 hours, or a high setting for 3-4 hours
Once the chicken is cooked shred it in the slow cooker using two forks. Stir the chicken to absorb the juices and flavour of the spices. Store in an airtight container in the refrigerator for up to five days.
*you can also freeze the shredded chicken for up to 3 months

This is my son’s favourite meal. Alfredo pasta add chicken or shrimp. It takes just 10 minutes to make the best homemade Alfredo sauce. #homemade #easymeals

1/2 cup unsalted butter

1 1/2 cups heavy cream

2 cloves of garlic, minced

2 cups freshly grated Parmesan cheese

1/2 teaspoon Italian Seasoning

1/8 teaspoon ground nutmeg

Salt and black pepper for taste

This is my son’s favourite meal. Alfredo pasta add chicken or shrimp. It takes just 10 minutes to make the best homemade Alfredo sauce. #homemade #easymeals

1/2 cup unsalted butter

1 1/2 cups heavy cream

2 cloves of garlic, minced

2 cups freshly grated Parmesan cheese

1/2 teaspoon Italian Seasoning

1/8 teaspoon ground nutmeg

Salt and black pepper for taste

Slow cook and enjoy these Fall Off the Bone Oven Baked Ribs. Tips and tricks at www.domesticreporter.ca

Slow cook and enjoy these Fall Off the Bone Oven Baked Ribs. Tips and tricks at www.domesticreporter.ca

Stateside.

Stateside.

Use up those turkey leftovers in a rich, delicious and easy pie. One Pot and done!

Use up those turkey leftovers in a rich, delicious and easy pie. One Pot and done!

This is another annual Christmas tradition. Mom’s baking! Layers of goodness. Including butter tarts!

This is another annual Christmas tradition. Mom’s baking! Layers of goodness. Including butter tarts!

Happy Holidays! Wishing your family, friends and fur-babies love and peace.

Happy Holidays! Wishing your family, friends and fur-babies love and peace.

Last-Minute Holiday appetizer ideas! Follow me for all the recipes and my latest Sugar Plum Fizz cocktail! #holidayrecipes #christmasappetizers #christmascocktails

Last-Minute Holiday appetizer ideas! Follow me for all the recipes and my latest Sugar Plum Fizz cocktail! #holidayrecipes #christmasappetizers #christmascocktails

This Christmas cocktail is the star of the party. Made with @balticbros plum vodka and @sanpellegrino_official Melograno & Arancia for the fizz. Add a fancy ice cube for show. Enjoy!

This Christmas cocktail is the star of the party. Made with @balticbros plum vodka and @sanpellegrino_official Melograno & Arancia for the fizz. Add a fancy ice cube for show. Enjoy!

Tangy seafood sauce is the perfect complement to this jumbo garlic shrimp dip.

1 eight ounce package cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
8-10 jumbo shrimp cooked in butter and garlic (cool and chop shrimp)
1 250ml jar seafood cocktail sauce
1 green bell pepper diced
3 green onions diced
1 large tomato, seeded and diced
1 1/2 cups shredded marble cheese

Tangy seafood sauce is the perfect complement to this jumbo garlic shrimp dip.

1 eight ounce package cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
8-10 jumbo shrimp cooked in butter and garlic (cool and chop shrimp)
1 250ml jar seafood cocktail sauce
1 green bell pepper diced
3 green onions diced
1 large tomato, seeded and diced
1 1/2 cups shredded marble cheese

Brie and Red Pepper Jelly Bake at 350 degrees F for 15 minutes. Serve with crackers.

Brie and Red Pepper Jelly Bake at 350 degrees F for 15 minutes. Serve with crackers.

It’s a Book Club Christmas tonight and I’m posting all of my creations. First up the Charcuter-tree!

It’s a Book Club Christmas tonight and I’m posting all of my creations. First up the Charcuter-tree!

Another fun day in studio with Richard and Kevin. This time talking turkey and traditions.

Another fun day in studio with Richard and Kevin. This time talking turkey and traditions.

Let’s talk turkey and other holiday food traditions. Listen at 4:30pm CST

Let’s talk turkey and other holiday food traditions. Listen at 4:30pm CST

It’s the recipe you’ve been waiting for… perogies! See the link in bio for step-by-step instructions for my family’s homemade recipe. Let’s get perogy pinching.

It’s the recipe you’ve been waiting for… perogies! See the link in bio for step-by-step instructions for my family’s homemade recipe. Let’s get perogy pinching.

This is the perfect perogy dough. 1 container sour cream (500 ml)
4 eggs, 2 tablespoons vegetable oil, 6 cups all-purpose flour. Mix together to form a dough. Separate dough into 2 balls. Wrap in plastic wrap. Chill in refrigerator 2-3 hours or overnight.

This is the perfect perogy dough. 1 container sour cream (500 ml)
4 eggs, 2 tablespoons vegetable oil, 6 cups all-purpose flour. Mix together to form a dough. Separate dough into 2 balls. Wrap in plastic wrap. Chill in refrigerator 2-3 hours or overnight.

Prepping the dough. Monday is perogy day! Watch for the recipe and secrets from Mama Macyshon herself.

Prepping the dough. Monday is perogy day! Watch for the recipe and secrets from Mama Macyshon herself.

Gooey Eggnog Cinnamon Buns
#holidaybaking #cinnamonrolls For the Dough:

1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F)
1 teaspoon white sugar
½ cup eggnog
¼ cup white sugar
¼ cup unsalted butter (softened)
2 large eggs, beaten
4 cups all-purpose flour

For the Filling:

¼ cup unsalted butter, melted (for spreading over rolled dough)
¾ cup brown sugar
1 tablespoon ground cinnamon

For the Glaze:

3/4 cup unsalted butter
3/4 cup brown sugar
3/4 cup chopped pecans

Gooey Eggnog Cinnamon Buns
#holidaybaking #cinnamonrolls For the Dough:

1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F)
1 teaspoon white sugar
½ cup eggnog
¼ cup white sugar
¼ cup unsalted butter (softened)
2 large eggs, beaten
4 cups all-purpose flour

For the Filling:

¼ cup unsalted butter, melted (for spreading over rolled dough)
¾ cup brown sugar
1 tablespoon ground cinnamon

For the Glaze:

3/4 cup unsalted butter
3/4 cup brown sugar
3/4 cup chopped pecans

I’m thankful to live where the seasons change. It is beautiful❄️

I’m thankful to live where the seasons change. It is beautiful❄️

Charcuterie is fun for a holiday party. See what you have available in your fridge and pantry and try this appetizer. Serves 6-8.🎄

Charcuterie is fun for a holiday party. See what you have available in your fridge and pantry and try this appetizer. Serves 6-8.🎄

New blog post! Try this soup tonight. Winter White Bean, Sausage and Spinach Soup

Prep Time: 10 mins

Cook Time: 20 mins

Serves: 6 servings

Ingredients

1 tablespoon Olive Oil

1 lb Spicy Italian Sausage chopped

1 Yellow Onion small, diced

3 cloves Garlic minced

2 stalks Celery diced

2 cans Coconut Milk (400ml x2) (full fat coconut milk makes this creamier)

4 cups Chicken Broth (low sodium)

Pinch of Crushed Red Pepper Flakes

1 teaspoon Italian seasoning

1/4 teaspoon celery seed

2 Cans of White Beans (drained) (14.5 oz, cannellini beans)

2 cups Spinach (fresh)

1 sprig Rosemary

2 Bay Leaves

1/2 cup Parmesan cheese (grated) (sprinkle a pinch of cheese on soup for serving)

Directions

In a soup pot, heat oil over medium heat, add the chopped pieces of Italian sausage until cooked through

Then add in the onion, garlic and celery. Cook for 3-4 minutes until the onion is translucent

Add in the chicken broth, coconut milk, salt, pepper flakes, spices, beans, rosemary and bay leaves. Bring to a low boil and then reduce to a simmer. Let simmer for 15 minutes

Discard rosemary and bay leaves. Stir in the spinach. Remove from heat and serve with a pinch of Parmesan cheese on top.

New blog post! Try this soup tonight. Winter White Bean, Sausage and Spinach Soup

Prep Time: 10 mins

Cook Time: 20 mins

Serves: 6 servings

Ingredients

1 tablespoon Olive Oil

1 lb Spicy Italian Sausage chopped

1 Yellow Onion small, diced

3 cloves Garlic minced

2 stalks Celery diced

2 cans Coconut Milk (400ml x2) (full fat coconut milk makes this creamier)

4 cups Chicken Broth (low sodium)

Pinch of Crushed Red Pepper Flakes

1 teaspoon Italian seasoning

1/4 teaspoon celery seed

2 Cans of White Beans (drained) (14.5 oz, cannellini beans)

2 cups Spinach (fresh)

1 sprig Rosemary

2 Bay Leaves

1/2 cup Parmesan cheese (grated) (sprinkle a pinch of cheese on soup for serving)

Directions

In a soup pot, heat oil over medium heat, add the chopped pieces of Italian sausage until cooked through

Then add in the onion, garlic and celery. Cook for 3-4 minutes until the onion is translucent

Add in the chicken broth, coconut milk, salt, pepper flakes, spices, beans, rosemary and bay leaves. Bring to a low boil and then reduce to a simmer. Let simmer for 15 minutes

Discard rosemary and bay leaves. Stir in the spinach. Remove from heat and serve with a pinch of Parmesan cheese on top.

Happy to be back in studio today to talk food favourites with Richard Cloutier.

Happy to be back in studio today to talk food favourites with Richard Cloutier.

🇺🇸 Thanksgiving = Leftover Turkey Pot Pie or substitute roast chicken. Ingredients:
2 cups cooked turkey
1 package of Pillsbury Flaky Rolls
1/3 cup flour
1 egg
1 teaspoon water
1/2 cup diced yellow onion
1/2 cup celery cut into bite sized pieces
1/2 carrots cut into bite sized pieces
1/2 cup butter
1/2 teaspoon celery seed
1/2 teaspoon garlic powder
1 teaspoon poultry seasoning
1 cup cream or milk (cream will make the sauce thicker)
1 1/2 cups chicken broth

Directions:
*Preheat oven to 425 degrees F
Step 1
Melt butter in oven safe saucepan. Add onion, celery and carrots. Cook on your stovetop over medium heat for 4-5 minutes. Until vegetables are slightly softened.
Step 2
Add poultry seasoning, celery seed, and garlic powder. Mix.
Step 3
Add flour in small batches. The vegetables and butter mix will look pasty when all of the flour is added.
Step 4
Mix in cream and chicken stock, add turkey. Stir and bring to a low boil.
Step 5
Open the package of refrigerated rolls. With a rolling pin, roll out each individual Pillsbury Flaky roll roughly 4- 5 inches wide.
Step 6
Lower the temperature of turkey mixture to simmer. Carefully add rolled dough to cover the simmering turkey mixture in the pot. I used about 6 pieces of dough.
Step 7
Mix one egg and one teaspoon of water in a small bowl. Brush dough with egg mixture. Just once overtop. You will not use the entire egg mixture.
Step 8
Move the saucepan to a preheated oven. Bake for 14-15 minutes. Watch carefully.
Step 9
With an oven mitt carefully remove your One Pot Leftover Turkey Pot Pie. #onepotmeal #thanksgivingleftovers #easymeals

🇺🇸 Thanksgiving = Leftover Turkey Pot Pie or substitute roast chicken. Ingredients:
2 cups cooked turkey
1 package of Pillsbury Flaky Rolls
1/3 cup flour
1 egg
1 teaspoon water
1/2 cup diced yellow onion
1/2 cup celery cut into bite sized pieces
1/2 carrots cut into bite sized pieces
1/2 cup butter
1/2 teaspoon celery seed
1/2 teaspoon garlic powder
1 teaspoon poultry seasoning
1 cup cream or milk (cream will make the sauce thicker)
1 1/2 cups chicken broth

Directions:
*Preheat oven to 425 degrees F
Step 1
Melt butter in oven safe saucepan. Add onion, celery and carrots. Cook on your stovetop over medium heat for 4-5 minutes. Until vegetables are slightly softened.
Step 2
Add poultry seasoning, celery seed, and garlic powder. Mix.
Step 3
Add flour in small batches. The vegetables and butter mix will look pasty when all of the flour is added.
Step 4
Mix in cream and chicken stock, add turkey. Stir and bring to a low boil.
Step 5
Open the package of refrigerated rolls. With a rolling pin, roll out each individual Pillsbury Flaky roll roughly 4- 5 inches wide.
Step 6
Lower the temperature of turkey mixture to simmer. Carefully add rolled dough to cover the simmering turkey mixture in the pot. I used about 6 pieces of dough.
Step 7
Mix one egg and one teaspoon of water in a small bowl. Brush dough with egg mixture. Just once overtop. You will not use the entire egg mixture.
Step 8
Move the saucepan to a preheated oven. Bake for 14-15 minutes. Watch carefully.
Step 9
With an oven mitt carefully remove your One Pot Leftover Turkey Pot Pie. #onepotmeal #thanksgivingleftovers #easymeals

This Creamy Butter Chicken has all the flavour and less fat. Only 327 calories per serving/530 with one cup of rice. Easy Creamy Butter Chicken
Serves: 5-6 servings
Prep Time: 30 minutes

Ingredients
4 boneless skinless chicken breasts
1 can unsweetened coconut milk (400 ml) *add one more can for extra creaminess
1 can tomato paste (156 ml)
2 tablespoons butter
6 cloves garlic (minced and divided)
2 tablespoons fresh ginger root (grated and divided)
1 yellow onion (grated)
6 teaspoons butter chicken spice paste (I used Patak’s Butter Chicken Spice Paste)
1/4 Plain Greek yogurt
pinch of chili pepper flakes
Cilantro (for serving)
salt and pepper for taste
*For serving ladle butter chicken mixture over prepared rice, add chopped cilantro and naan bread
*See the blog in bio for info on preparation

This Creamy Butter Chicken has all the flavour and less fat. Only 327 calories per serving/530 with one cup of rice. Easy Creamy Butter Chicken
Serves: 5-6 servings
Prep Time: 30 minutes

Ingredients
4 boneless skinless chicken breasts
1 can unsweetened coconut milk (400 ml) *add one more can for extra creaminess
1 can tomato paste (156 ml)
2 tablespoons butter
6 cloves garlic (minced and divided)
2 tablespoons fresh ginger root (grated and divided)
1 yellow onion (grated)
6 teaspoons butter chicken spice paste (I used Patak’s Butter Chicken Spice Paste)
1/4 Plain Greek yogurt
pinch of chili pepper flakes
Cilantro (for serving)
salt and pepper for taste
*For serving ladle butter chicken mixture over prepared rice, add chopped cilantro and naan bread
*See the blog in bio for info on preparation

Watch for the recipe soon! @domesticreporter blog and socials

Watch for the recipe soon! @domesticreporter blog and socials

Shredded Chicken Burrito Bowls Fewer than 400 calories and less than $4 per serving #mealprep makes sense. I’ll take @foodfarewpg sale items and help you prepare #easyrecipes Follow me for great ideas. And see my blog in the bio. #grocerysavings Shredded Chicken Burrito Bowls
Cook Time: 4-5 hours (slow cooker)
Servings: 4-5 containers

All Ingredients
4 chicken breasts
2 cups cooked brown rice
1 large bell pepper
1 red onion
2 limes
1/2 cup chicken broth
Spices (see Shredded Chicken recipe in link in bio)
2 cups frozen whole kernel corn
1 cup cilantro (sliced)
1/2 plain Greek Yogurt
1 tablespoon olive oil
*in calculating the total cost per bowl I’ve accounted for everything except for the spices and olive oil (which I had at home)

Shredded Chicken Burrito Bowls Fewer than 400 calories and less than $4 per serving #mealprep makes sense. I’ll take @foodfarewpg sale items and help you prepare #easyrecipes Follow me for great ideas. And see my blog in the bio. #grocerysavings Shredded Chicken Burrito Bowls
Cook Time: 4-5 hours (slow cooker)
Servings: 4-5 containers

All Ingredients
4 chicken breasts
2 cups cooked brown rice
1 large bell pepper
1 red onion
2 limes
1/2 cup chicken broth
Spices (see Shredded Chicken recipe in link in bio)
2 cups frozen whole kernel corn
1 cup cilantro (sliced)
1/2 plain Greek Yogurt
1 tablespoon olive oil
*in calculating the total cost per bowl I’ve accounted for everything except for the spices and olive oil (which I had at home)

Meal planning makes sense. Healthy Shredded Chicken Burrito Bowls. I took this recipe to @foodfare_silverheights and made these filling bowls for just $3.90 per meal. Only 378 calories per serving. See my blog in bio for the recipe. #healthmealprep #mealplanning

Meal planning makes sense. Healthy Shredded Chicken Burrito Bowls. I took this recipe to @foodfare_silverheights and made these filling bowls for just $3.90 per meal. Only 378 calories per serving. See my blog in bio for the recipe. #healthmealprep #mealplanning

A friend had asked for a healthy meal prep ideas. Tonight, I’m working the slow cooker for my Shredded Chicken Burrito Bowls. Watch for the new recipe Thursday. Even better see how a tasty recipe can save you a week’s worth of drive-thru $

A friend had asked for a healthy meal prep ideas. Tonight, I’m working the slow cooker for my Shredded Chicken Burrito Bowls. Watch for the new recipe Thursday. Even better see how a tasty recipe can save you a week’s worth of drive-thru $

By audience demand, my first review! (See the link in bio) I’m starting a Book Club in the Groups section of the blog. I’d love to hear your favourites. #bookclub

By audience demand, my first review! (See the link in bio) I’m starting a Book Club in the Groups section of the blog. I’d love to hear your favourites. #bookclub

What?! You’ve never tried Burrata? Solid on the outside, creamy on the inside. It makes this recipe a fan favourite! See my bio for links to the recipe.

What?! You’ve never tried Burrata? Solid on the outside, creamy on the inside. It makes this recipe a fan favourite! See my bio for links to the recipe.

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