Did you decide on rotisserie chicken for dinner one night this week, but now you have some leftovers? 99% of the time this is what I do with mine. Of course I strip it from the bones and always save the bones, skin, and any remaining carcass for chicken broth! I will do a video on that sometime. or at least add the recipe.

The rest of the meat I shred and make this yummy creamy chicken salad. You can also make this a bit more healthy and take out the mayo and add either another avocado or some greek yogurt. Either way it’s super yummy and really easy. I usually add grapes to my chicken salad to add a bit of sweetness to it or you could add almond or celery for a crunch if you prefer too. Check out the TikTok video attached for step-by-step! Don’t forget to support local!

Ingredients

1	leftover chicken, shredded
1	avocado
1 tsp.	Salt
1 tsp.	Pepper
1 tsp.	Garlic Powder
1 tsp.	Onion Powder
1 tsp.	Paprika
1/2 cup	Mayo
1/2	onion

Here’s How

Combine all ingredients and mash together to form a creamy mixture. Add to the chicken and mix well. Enjoy!

These are my go-to breakfast on the go! These are so good for people who need to prep for the week. They still actually taste amazing on Friday after 5 days!

Ingredients

6 Slices	Cooked bacon
6	Eggs
1 tsp.	Salt
1 tsp.	Pepper
1 tsp.	Garlic Powder
1 tsp.	Onion Powder
1 tsp.	Paprika

For the Puff Pastry

1 cup	Flour
1 tsp.	Salt
10 tbs.	softened butter
1/3 cup	Ice cold water

Here’s How

1.	Preheat oven to 425 degrees
2.	Mix the flour and salt
3.	Add the softened butter and use a fork or pastry cutter to mix well
4.	Mix in the ice water until a sticky dough is formed
5.	On a floured surface knead the dough for a few minutes
6.	Using a rolling pin roll the dough flat then fold and roll again, repeat 2-3 more times
7.	Prepare a cookie sheet cooking spray
8.	Spread the dough on the cookie sheet to make one large rectangle. Fold up the sides to make edges
9.	Crack your eggs on the pastry dough, add your seasoning.
10.	Place the bacon on top
11.	Bake for 20 minutes
12.	Slice and enjoy!

storage

FRIDGE

Store in the fridge for 3-5 days in an airtight container.

I will tell you, I LOVE coffee. I’ll admit, I have it everyday but it’s gets so expensive. Especially for myself because I love chai tea so I like a chai latte with 2 shots of espresso, because I need the caffeine! I also hate how much additives there are in creamer so here is my three ingredient creamer.

You can also make your own condensed milk, that’s what I do as well! In the video you see me show the can but I actually made my own. I’ll post about making your own later!

Ingredients

1 can	Sweetened Condensed Milk (8 ounce) or you can make your own
1 Cup	Milk of your choice
1 Tbs.	Vanilla or flavoring of your choice

here’s how

1.	Combine all ingredients into a mason jar
2.	Secure lid on mason jar and shake vigorously
3.	Add to coffee of your choice

Storage

FRIDGE

You can store in the fridge for up to two weeks.

Ready for the last item I am responsible for?? Peanut Butter Pie. Man, probably my favorite Thanksgiving dessert! Don’t shame me for this, but I am not a fan of Pumpkin pie, I know how dare I? So, peanut butter pie is my go to! We actually fight over it every year!

Ingredients

1 9in.	Premade (store bought or homemade) pie crust.
1 cup	creamy peanut butter
4 oz.	cream cheese, softened
1 cup	powdered sugar
1 1/2 cups	heavy cream
1 tsp.	cream of tartar
1/4 tsp.	salt



here’s how

1	Prepare the pie crust according to directions.
2	In a medium bowl beat heavy cream and cream of tartar until stiff peaks form. Place in the fridge to keep cold.
3	In a large bowl beat cream cheese, peanut butter and powdered sugar until smooth, no lumps!
4	Use a large spatula to gently fold the whipped cream into the peanut butter mixture.
5	Pour the filling into the pie crust and sprinkle some of the sea salt on top.
10	Chill in the fridge for at least 3 hours before serving. I recommend overnight.



storage

FRIDGE

Store in the fridge for 3-5 days in an airtight container.

So, before I told you I am responsible for bringing three things to our family’s Thanksgiving dinner. Mashed potatoes is the second thing I am responsible for. I love me some good mashed potatoes, actually, potatoes in general! What can’t you do with a potato?

Ingredients

8-10	russet potatoes
1 stick	butter
3-6 cups	chicken broth
1 tsp.	salt
1 tsp.	black pepper
1 tsp.	garlic powder
1 tsp.	onion powder
1/2 cup	buttermilk

here’s how

1	peel potatoes and then cut into small cubes.
2	place potatoes and chicken broth in an instant pot and pressure cook for 10 minutes (manual).
3	remove from instant pot and mash using a potato masher.
4	mix in butter, seasonings, and buttermilk.
5	add more seasoning if needed, for taste. If you prefer, you can also add some cream cheese.
10	top with gravy and parsley and enjoy!

storage

FRIDGE

Store in the fridge in an airtight container for 2-3 days.

Thanksgiving is this week! That is so hard to believe! That means Christmas is just around the corner. We are celebrating Thanksgiving early this year to spend it with family out of town. I always bring the same three things every year! One of them is homemade egg noodles! Let’s be honest, everyone loves a good homemade egg noodle!

Ingredients

2 cups	all purpose flour
3	eggs
1/3 cup	water
1 tsp.	salt

here’s how

1	Combine all ingredients until a nice dough is formed.
2	Knead for 5 minutes with your hands or with your dough hook.
3	Roll the dough out on a floured surface until desired thickness.
4	Using a pizza cutter, cut your dough into desired noodle size.
5	Using either a noodle drying rack or dish towels, lay your noodles out to dry. This should take several hours, if you are using dish towels, it will take longer.
6	From here you can either freeze your noodles or cook them how you desire. I like to cook mine in a slow cooker or instant pot in chicken broth and some seasoning. You can also boil them on the stove as you would any pasta noodles.
10	Enjoy!

storage

FREEZER

Freeze noodles in airtight container or bag for several months

FRIDGE

Store leftovers in an airtight container for up to 3 to 4 days.

I love a good homemade bread! Especially one that is done the same day! I just have to say, I LOVE this recipe! As always, I tell you to stop buying so many preservatives, so trying making your own bread instead of purchasing it.

Ingredients

3/4 cup	warm water
1 cup	starter
1 tbsp.	honey
1 tsp.	fine salt
1 tbsp.	unsalted butter, melted
2 cups	all purpose flour
1 packet	quick/instant yeast (or 3 tsp active dry yeast)

here’s how

1	Add water, starter, melted butter, flour and stir to combine. Add instant yeast as is, if you are using active yeast you will need to dissolve in warm water first. Stir in salt and honey.
2	Knead on medium for 8 minutes, using dough hook.
3	On a lightly floured surface, form your dough into a rectangle, fold end seams under.
4	Add to greased loaf pan. Cover with a damp dish towel and allow to rise until it reaches the top of the loaf pan. About 1 hr-2 hr.
5	Brush with melted butter
6	Bake for 30-35 minutes at 400 degrees
7	Remove from oven and enjoy

storage

Bread needs to be stored where it does not get an humidity, as that is what causes it to mold. Store in a cool dry place for a couple of weeks.

Everyone has one of those old family recipes! This one is one of my favorites and a favorite in my entire family. These are so simple to make and great to make ahead for the week and store in the fridge or if you know you have family coming in and need a quick lunch option to grab and go, these are perfect.

We make these regularly with my family! I happened to mention to my cousin I was going to add this to my list and she laughed and said she had them in the oven as we spoke! So, video and photo credit goes out to her!

Ingredients

8	buns
3/4 lb.	Shaved ham
8 slices	Swiss cheese

THE SPREAD

1 stick	Butter (softened)
2 tbs.	mustard
1	Small onion
1 tbs.	Poppy seed

here’s how

1	Preheat 350 degrees
2	Mix all spread ingredients together
3	Put the spread on both buns
4	Add ham and slice of cheese to each sandwich
5	Roll in aluminum foil
6	Bake for 15 minutes at 350 degrees
7	Remove from oven and enjoy

storage

FRIDGE

Store leftovers in an airtight container for up to 3 to 4 days.

If you haven’t noticed already, I love crockpot meals. I’m a busy, single, full-time working mama and evenings can get hectic around the house. This one is extremely easy and so yummy. If you’re like my family and do not like ricotta cheese we substitute with cottage cheese, it’s so good and an easy replacement. If you like ricotta then use what you prefer in place of cottage cheese.

I also use my own spaghetti sauce because as always, be more sustainable and support local.

Crockpot Lasagna

1 lb.	ground beef
1 jar	spaghetti sauce
1 24 ounce	Cottage cheese
1 tsp.	garlic powder
1 tsp.	onion powder
1 tsp.	salt
1 tsp.	pepper
8 noodles	lasagna noodles-uncooked
1 cup	shredded mozzarella cheese

here’s how

1	Brown meat in a skillet, drain and return to skillet
2	Add sauce and seasonings to skillet and mix until warmed
3	Place a thin layer of the meat sauce on the bottom of the crockpot
4	Place one layer of lasagna noodles, break in half if needed to fit the crockpot
5	Spread a layer of cottage cheese on the uncooked noodles
6	Add another layer of the meat sauce over the cottage cheese
7	Add a portion of your  mozzarella cheese over the meat sauce.
8	Repeat steps of layering until all meat sauce and cottage cheese are used. Top with mozzarella cheese.
9	Cook on low for 4 hours.
10	Remove from crockpot and serve warm. Top with parsley and parmesan cheese, should you like.

storage

FREEZER

This is a great recipe to store! Store in an air tight container for up to 3 months once cooked fully.

FRIDGE

Store leftovers in an airtight container for up to 3 to 4 days.