And…. what is on the meal plan for the next two weeks?

As I get closer to another Friday, I begin to think of meal planning for my next two weeks for the family.

With four children, I do like to try to feed them healthy meals as much as I possibly can.  I also have days when I am looking for something convenient and not necessarily the best choice. Even myself, I find that I snack during the day or look for food when I am not even hungry, as a form of boredom I suppose, sometimes.

I know the types of food that I should be feeding my family but do not always stick to a regimented plan.

So wish me luck!  I am going in!



Another winner from Campbells- Maple Dijon Chicken

With a year supply of Canad’s Stockfirst Cream Stock, I want to make sure I try new recipes and as many as I can. 

With four kids, I am always trying to freshen things up and try to expand their pallette.

With that said, I am trying a recipe for the Campbells Canada website. For this recipe and others, please visit their website at:

Please see the recipe below:


4 (1 lb/450 g) chicken breasts, boneless and skinless
1 tbsp (15 mL) grainy Dijon mustard
1 ½ oz (45 mL) white wine
1 cup (240 mL) CAMPBELL’S® Cream stock
1 tsp (5 mL) fresh rosemary, chopped
1 tbsp (15 mL) pure maple syrup


1. Place chicken in a non-stick pan on medium high heat. Do not touch or move for 4 minutes. Turn chicken over and cook for an additional 3 minutes.

2. Add mustard, maple syrup and wine to the hot pan and simmer gently for 2-3 minutes. Next add cream stock and rosemary, bring to a simmer and cook for another 2-3 minutes.

3. Transfer chicken to serving platter or plates and spoon sauce over chicken.

Recipe Tips

You can always substitute dry herbs for fresh – just use 1 tsp of dry in place of 1 tbsp of fresh.

Try this dish with any variety of herbs for a range of flavours.

Nutritional Information (Per Serving)

180 Calories, 6g Fat, 420mg Sodium, 7g Carbohydrate, 0g Dietary Fibre, 25g Protein, 2% Daily Value Calcium

MY NOTES…………………………………………………………………………………………………………………
Being that I have more than four people in my famly and growing kids with big appetites, I decided to double the recipe for more sauce.
I served the chicken with a garden salad.  I am trying not to add carbohydrates to all of our meals and eat healthier.
I forgot to buy the grainy dijon mustard so I used regular dijon mustard instead.
 I enjoyed the chicken very much.
Another WINNER from Campbells Canada!

Aged Cheddar & Parmesan Mac n’ Cheese

As I have mentioned before, I won a year supply from Campbells Canada of their new product Stockfirst.  After looking through their website , I picked a new recipe to try.  I used a recipe with the new Cream Stock.


Campbells Stockfirst Cream Stock



It was called Aged Cheddar & Parmesan Mac n’ Cheese

Here is the recipe below from the Campbells website:



1 box (500 g) rigatoni
4 strips bacon, cut into ½” (1.5 cm) pieces
1 small onion, diced
2 cups mushrooms, sliced
2 cloves garlic, chopped
½ tsp smoked paprika
1 carton CAMPBELL’S Stock First™ Cream stock
1 tbsp fresh thyme, chopped
¼ cup parmesan cheese
2 cups shredded five year old cheddar (1½ cups for the sauce, ½ cup for topping)
¼ cup bread crumbs


1. Cook rigatoni following directions on package and set aside.

2. In a heavy bottom sauce pot or Dutch oven sauté bacon pieces over medium heat until cooked. Add onion and mushrooms and cook for about 5 minutes until they are soft. Add garlic and smoked paprika and cook for 1 minute more.

3. Lower heat to medium low, add cream stock and thyme and gently simmer, gradually adding 1 ½ cups of cheddar cheese, until smoothly blended into sauce.

4. Add cooked pasta noodles and stir to completely coat with sauce. If using a pot, transfer to an ovenproof casserole dish otherwise leave Mac & Cheese in Dutch oven. Sprinkle evenly with bread crumbs and top with ½ cup of cheddar cheese and ¼ cup of parmesan cheese.  Broil uncovered for 2 minutes or until golden brown.

Recipe Tips

For an even more indulgent version of this recipe use sausage meat instead of bacon.

For a more elegant variation try using a more artisanal cheese like Oka or cave aged Gruyere. Ask your cheese monger for suggestions!

Nutritional Information (Per Serving)

870 Calories, 33g Fat, 1060mg Sodium, 106g Carbohydrate, 6g Dietary Fibre, 37g Protein, 50% Daily Value Calcium

I made a few variations to this recipe. I used a combination of cheddar and mozeralla cheese and instead of garlic cloves, I just added a couple sprinkles of garlic powder.  I omitted the smoked paprika and everything else was the same.
I found that it look me longer to prep than the recipe mentioned but it wasn’t too much more.  I let my 5 year old daughter hand me the cheese, thyme and the ingredients I needed to put it all together so definitely easy recipe for your kids to help also.  She enjoys helping out in the kitchen.
I will show you pictures below of how it turned out.
mushroomsblog pic 9 blog pic 8 blog pic 7 blog pic 6 blog pic 5 blog pic 3 blog pic 2
Mmmmmmblog final
I had 7 sitting at the table for dinner tonight- 2 adults and 5 children.  The adults both liked this recipe while 3 of the 5 children liked it also.
We had a vote as to whether it would be made again as a meal in our house and sure enough, it is a WINNER.  With the voting of 5 of 7 people enjoying it, it passed by the majority.
This is a great change up if you eat macaroni and cheese a lot.  It was a great recipe and easy to make!
We will make it again.  Hope you try it and like it as we did!

Awfully Easy Barbecued Ribs

I have made ribs many times and used many different recipes over the years.  I came across this ” Awfully Easy Barbecued Ribs” in my Fix-It and Forget-It Cookbook, Feasting with your Slow Cooker, year 2000.

I always find that cooking ribs in the crockpot for me is sometimes a hit and miss but I thought I would try it again.

I decided to try this recipe today.  Here is the recipe:

From Fix It and Forget-It Cookbook, Dawn J. Ranck and Phyllis Pellman Good

3-4 lb baby back, or country-stylem spareribs ( I used pork ribs, yummy)

1/2 tsp. salt, optional

1/2 tsp. pepper, optional

2 onions, sliced

16-24 oz. bottle barbecue sauce ( depending on how saucy you like your chops)

I used 2 bottles of Diana Chicken and Rib sauce because I did a larger amount of ribs.


1. Brown ribs under brolier.  Slice into serving-size pieces, season, and place in slow cooker.

2. Add onions and barbecue sauce.

3. Cover. Cook on low 6 hours. These are good prepared with baked beans and corn on the cob.


Pictures to go with this recipe that I took as I went along:

rib in pieces in crockpot  ribs w onions

ribs ready for cooking crockpot






Fat-Burning, Metabolism-Boosting, Detox “Special Tea” (that also kills Cravings)….. But Does It Work?

Are you a snacker? Eating food throughout the day, not necessarily because you are hungry but for something to do? This is me and I want to stop it!

Laurel House has a great solution.  I first came across Laurel House a few years ago on Facebook.  She is a Spokesperson for Ubisoft “Your Shape” and also known as well as ” Quickie Chick”.

I  have always loved reading her website and she has fabulous eating and health tips as well as everyday tips.

I have tried her ” special tea” before and actually quite enjoyed it. It is suppposed to be fat burning, metabolism burning and natural detoxing tea so I decided to put it to the test.

This is the recipe for the tea:

Special Tea” Recipe:

1 mug hot water – adds to your 8 daily cups of water, fills you up and flushes you out

1 entire Lemon (squeezed, then scrap out the fabulous fibrous pulp)- natural fat burner

1-3 shakes Cinnamon powder- helps regulate blood sugar levels and curb hunger

1-3 shakes Cayenne Pepper powder- natural fat-melter


At about 3 pm today, in between breakfast and lunch, I was thinking of looking for something to snack.

Knowing that I am not hungry and was trying to fill a non-existent craving, I made this tea instead.

It is very good tasting and only two sips in, I already feel no interest in snacking.  The cayenne pepper gives the tea a bit of a kick, the lemon and water are refreshing and cinnamon is just yummy.

If you are craving and reaching for food when you know you don’t really need to, make this tea.  I love it myself .

special tea


Overnight French Toast….. so yummy and easy to make

A very easy breakfast to prepare for your family and kids can be ready in only a few minutes. After you wake up, you pop it in the oven!

My children love french toast so when I feel like saving time for breakfast, I will make Overnight French Toast the night before. I generally always have the ingredients in the house and it takes maybe 10 minutes maximum to get it all put together.

I made this recipe last night and here is the recipe:

Overnight Oven-Baked French Toast

This recipe is from the website

Overnight Oven-Baked French Toast

Prepare this french toast recipe the night before and pop in the oven for an easy and delicious brunch dish.

Dust with powdered sugar just before serving.

Recipe Time

Prep Time:
Chill:   8 Hours         
Bake:  45 Minutes

  • 1 (16-ounce) French bread loaf (I used 10 slices of whole wheat bread)
  • 1/4 cup butter, softened
  • 4 large eggs
  • 1 cup milk
  • 1/4 cup sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt


  1. Cut bread loaf into about 10 (3/4-inch-thick) slices.
  2. Spread butter evenly over one cut side of each bread slice.
  3. Arrange bread, butter side up, in an ungreased 13- x 9-inch baking dish.
  4. Whisk together eggs and next 5 ingredients; pour over bread, pressing slices down. Cover and chill 8 hours.
  5. Remove bread slices from baking dish, and place on two lightly greased baking sheets.
  6. Bake, uncovered, at 350° for 45 minutes or until golden


I prepared the meal as shown but decided to bake the french toast in the same pan as it was chilled overnight in.  As per some comments on the webpage, I also buttered the bottom of the pan with some margarine.

Here is the final picture when it was done cooking and out of oven.

fench toast

My thoughts about this recipe:

Although the outside was crispy while most of the inside was soft, it was crispier than my family liked so I would put it in for a little less time. I took it out a few minutes early and even then, it was fairly crispy.  Next time, I may cook for 30-35 minutes as opposed to 45 minutes.  Otherwise, it was very yummy and the family loved it.



Women, Wine and Chocolate? What can be better than that?

Women, do you like wine and chocolate? What better place to get wine and chocolate than this fabulous event!

Fit your Style and Jennifer Ettinger present the 4th Annual Women, Wine and Chocolate Event!  This event will benefit the Women’s Centre of York Region! 

Please visit the event page for more details!

Campbells Stockfirst has just arrived!

I participated in a twitter party in December and won a year supply of Campbells Canada Stockfirst.

This is a new product and until after I won the prize, I hadn’t seen it before.  I have looked through the Campbells Canada websites and have made a list of recipes I had planned to try after I received.

Well, today was my lucky day!

I received a 5 case shipment of Stockfirst.  There are a total of 24- 480 ml packages of cream stock, 24- 480 ml packages of beef stock and 12- 480 ml packages of chicken stock.

I wll be going through the Campbells Canada websites and try to decide which recipe I will cook first.

I want to thank Campbells for this wonderful prize and with being added a member recently to the Food Bloggers of Canada, I will have many recipes to share.



So very excited!


Thanks to Campbells Canada and to Canadian Beef for my fabulous prize!
Thanks to Campbells Canada and to Canadian Beef for my fabulous prize!

Exciting Changes

I have officially been accepted as a member of Food Bloggers Canada and will be adding more meal and food content to my blog.

I am very excited about adding this to my blog.  I always told my husband that if I could become a food blogger, I would be there in an instant! 🙂   And who doesn’t love food?

Stay tuned for more recipes, food reviews, and much more.

I will continue to write about many different things while adding the food content to the mix so will be an all-around lifestyle and food blog.

Very excited!

Stay tuned….


A few of my fave recipes I like to cook

As a mother of four, I am always cooking and trying out new recipes.    Hope you enjoy and try them out too!

Darlene’s Chili

One of my favourite meals to cook is Chili, mmm!  Over the years of experimenting, I have came up with my own version and make this many times from over the fall to the spring season.


2 cans red kidney beans

2 cans sliced mushrooms

2 cans kernel corn

Old Elpaso Chili seasoning mix

1 small can tomato paste

1 can of spaghetti sauce

1 can of stewed tomatoes

1 can of brown beans

1 green pepper, red pepper and yellow pepper diced

1 lb ground beef, cooked

Cooking Instructions

Mix all together in crockpot. (slow cooker)  Cook on low for 8 hours or high for 4 hours.

* This will make a full 6qt crockpot full.

I hope you enjoy this chil as much as my family and I do!



Chicken Parmesean, mmmm!

I make this every couple of weeks in my house.  It is so easy, tastes great and even a good menu item for when you have a few extra guests.


1 egg (cracked w salt and pepper and stirred and sitting in bowl)

bread crumbs ( I use italian bread crumbs for everything but any bread crumb will do)

spaghetti sauce (just enough to spread on top of chicken)

grated fresh parmasean cheese

skinless boneless chicken breasts


1. Dip chicken in egg mixture.

2. Dip chicken in bread crumbs and make sure the chicken is coated.

3. Place the chicken on the pan.

4. Bake at 400 degrees for 20 minutes.

5. Take chicken out of oven.

6. Put spaghetti sauce on top of the chicken.  This is up to you as to how much you use but I use a few spoonfuls.

7. Sprinkle cheese over the spaghetti sauce. Again, use as much or as little as you prefer.

8. Bake in oven until cheese melts.

Voila! You are done. Very tasty chicken parmesean and very easy!


Chicken Stirfry

I absolutely love a great stirfry. I sometimes order them when I go out for a meal but I make them quite often as well.  And, they are so easy to make! And healthy too!

All you require is fresh veggies, meat of choice, a little bit of cooking oil, and stirfry sauce if you would like to add that also.

fresh veggieschickenveggies for stirfry

For this particular stirfry, I used alfalfa sprouts, green pepper and red pepper. I also add green beans, snow peas, and nushrooms. The more veggies, I think the better!

Simply, put a little oil in your wok or cooking pan. Heat up, add chicken or meat of choice and cook until the chicken is fully white. Add your vegetables and continue to sautee and cook until vegetables are ready to your liking. Towards the end, drain the cooking oil from the pan and add your stir fry sauce. Even soy sauce tastes very good also.

My family loves stirfry over rice so I use that as well but you could also use egg noodles, or eat simply just as is.

Very yummy and tasty.