Overnight oats are super easy to put together, and a great option for breakfast on the go. It is very quick to prep and took me under 10 min. Super delicious and even my picky 2.5 year old daughter loved it.
Here is my favorite recipe:
- 6 or 7 tablespoons of Quick cook Steel cut oats
- 2 tablespoons of Granola with almonds and coconut
- 1 tablespoon Crofters fruit spread ( Super Fruit or Strawberry, these Crofter’s fruit spread flavors have no added sugar and are made of just organic fruit).
I like to recycle old Crofters jars and use them for overnight oats. They are the perfect size and hold just the right amount.
Start with oats, as the bottom layer, granola and top with Crofters fruit spread. Add milk, or any milk substitute. I like to add enough to cover the oats and granola.
Good for 5 days in the fridge.
PS: Follow me on Instagram @husna_theaccidentalmommy and on Twitter @husnathompson1
I was inspired by Gayle from The Soup Solution to make turkey bone broth. This is something I have always wanted to do but always chickened out at the last min. Gayle gave me a couple of tips and made it sound so easy that I decided to give it a go. I used the stock to make a simple turkey noodle vegetable soup, which was quick and tasted amazing!
Here is what you need:
- A large stockpot
- 2 onions quartered not peeled
- Peppercorns about 10 to 12
- Any fresh herbs you have ( I had chives, and I had seasoned my turkey with tons of fresh thyme, when I roasted it.)
- Garlic about 6 or 7 cloves
- Kosher salt to taste
- A splash of Apple Cider Vinegar
- Water ( enough to cover the turkey bones)
Everything goes in the stock pot on the stove on med until you see it bubbling.
Put the heat on low and let it simmer for 3 hours.
Strain the stock and put in the freezer.
For the soup I sautéed some veggies in coconut oil, added the cooked turkey meat and added as much stock as I wanted and let it come to a boil. I added gluten free noodles and let it boil for about 12 min. Done and ready to eat!
PS: A lot of other websites talk about skimming anything that comes to the top while simmering, to prevent cloudy stock. I did not worry about this.
PSS: Follow me on Instagram @husna_theaccidentalmommy and on Twitter @husnathompson1
I can’t believe it’s one week to Christmas! I have a lot to do as I am hosting Christmas dinner this year after a hiatus since Zara was born. That means I have to cook and clean! All you mommas out there know my dilemma. I love hosting, but it can be a little daunting with an almost 2.5 year old who is always on the go.
One thing I also have started doing is baking cookies! I found the easiest and simplest recipe for melt in your mouth shortbread. Here is a link to the recipe:
I followed the recipe but took others suggestion and reduced the cooking time to 8 to 10 min. I also don’t take them off the parchment paper, as they can be pretty crumbly. I cool them on the counter on the parchment paper. The longer they cool for the less crumbly they are. These cookies are easy to make even if you are not a baker, and a hit with everyone!
Enjoy the holidays mommas! Happy baking! Let me know how they turned out.
Please note that I found this recipe on All recipes.
Christmas is right around the corner and that means adding activities to your already busy life. Between christmas parties, christmas shopping and visits to Santa, the one thing that can easily fall off the band wagon is MEAL PLANNING.
At 5 pm when you get home from a long day at work and your kid is chasing the dog who is chasing the cat, your husband, turns around and asks you the dreaded question: What’s for dinner?! Your brain is tired, overwhelmed and does not want to think at this point. As a mom my brain is full and in overdrive all the time. Meal planning sounds like another thing I have to add to my never ending to do list. Today I am going to share a couple of tips that have worked for me to make meal planning simpler.
1. Buy pre cut Veggies: Every time I think of meal planning, I also think of meal prepping. I am a big fan of meal prepping and I know it can make life easier during the week. But, what I am not a fan of is spending two to three hours on a Sunday cooking or cutting veggies. So here is my first tip! Buy pre cut, pre washed veggies. Or frozen veggies. Just do it and you will thank me for the time you save. Yes it is more money but to me that time saving is worth every penny.
2. Slow cooker meals. I do this atleast once a week. I have a 4.5 quart slow cooker so makes a big portion and I can use leftovers for lunches during the week. My go to website for slow cooker recipes is Delish.
3. Theme days: During the week I like to have ‘theme days. Thursday’s in our house are ‘breakfast for dinner night’ and Fridays are ‘Pizza night’. No more brain power used, deciding ‘What to make for dinner’!
4. 2 meals in one: If I am going to do any meal prep cooking I need it to last more than one meal!! So if I am making chicken fajita mix, I am going to make Fajitas on Monday and on Tuesday I am going to add it to pasta with sauce or have it over rice with guacamole and yogurt.
5. Precooked meals– I like to keep these on hand for those days when life hits you like a brick and you just want to put something in the oven. I try to have a couple of frozen lasagnas, meatballs, chicken pot pies on hand. Costco has a great selection at reasonable prices. It will be cheaper than takeout!
Do you meal plan or meal prep? What are your go to tips? I would love to hear how you make meal planning easier. Also if you incorporate any of these tips, please let me know if this worked for you! Happy meal planning mommas!
It’s officially soup season and it is time to pull out the slow cooker. My daughter is a pretty picky eater but she LOVES soup. This soup is easy to put together and makes a lot of left overs for lunches for the family. This recipe will make about 4.5 QT of soup. So if you have a smaller or larger slow cooker you will have to adjust the recipe.
Disclaimer: I am not a chef. I focus on simple recipes that are quick and my family will love.
Prep time 10 min
Cook time 6.5 hours
700 grams chicken thighs boneless and skinless
1 can cream of Chicken
1 can cream of Broccoli
1 Chicken bouillon
4 cups of water
300 gm of frozen corn
150 gm of peas ( you can more if you like)
Pepper to taste
Salt to taste
3 cloves of fresh garlic (halved)
1 tablespoon dried parsley
1 tablespoon Ginger powder
Put everything in the slow cooker and cook on high for about 6 or 6.5 hours.
Start with chicken first and top with garlic, pepper, parsley, ginger powder, boullion and both cans of soup. Top with corn, peas and water. Cook till chicken is shredded, which is about 6 or 6.5 hours on high. Add salt to taste and stir when it done.
This was the most delish soup I have had. It was a hit with my hubby and picky eater 2 year old daughter. This will be my go to slow cooker soup recipe.
What is your go to slow cooker soup recipe? Please feel free to comment and share.
The sun is shining and BBQ season is in full swing! I have another quick dinner idea for busy moms (or anyone).
I am a big fan of lightly seared BC Albacore Tuna. If I am at a restaurant and they have any seared tuna on the menu, that’s what I am ordering!
So today I am going to share a quick recipe with you on how you too can make restaurant style seared tuna for less than half the price and no tipping required!
Grilled/Seared BC Albacore Tuna
Salt to taste
Pepper to taste
I bought my Tuna loin frozen from Save-on-foods. It was about 0.4 kg ( this made 2 very big portions) and cost me about $11 (which is a steal! I have paid twice the price at a fish market.) It’s best to leave it frozen, until about 15 min before serving. Turn the grill on high while you defrost the tuna. You can also put the salad together while it’s defrosting.
To defrost, put it in cold water for about 10 min. You want it thawed enough to cut it, with a knife. The piece is usually shaped like a triangle and you want to cut the pointy end off to flatten the piece. This helps with even cooking. Also the piece you cut off is the fatty piece and it is best cooked separately as it cooks faster than the rest of the tuna. Once you have cut the fatty piece off, you can portion out your pieces. Sprinkle with salt and pepper on both sides.
Ensure you have the grill on high. Put the Tuna on and grill for 1 to 2 min each side. You want the outside seared, but still pink in the middle.
And that’s pretty much it! Take it off the grill and enjoy! You can add a squeeze of lemon for some extra zing. I served this with the Chickpeas, Cucumber and Olives salad. This salad was such a hit in my house last week that I decided to make it again! You can find the recipe here.
For baby: the outside of the tuna was pretty seared and cooked. I portioned that out with the Chickpeas, Cucumber and Olives Salad. I don’t recommend feeding the little one raw or undercooked fish, unless this something that they have had before.