Chef Mom

Strawberry Yogurt  Popsicles

Recipe used with permission from Petra of Zoom Yummy.

Prep Time: 10 min/Total Time: 24 hours. Makes 6 large popsicles.

Can I Get the Recipe Tip: Substitute any time of fruit you would like for the strawberries to make this a never ending fruit popsicle recipe. Don’t have popsicle molds? Use paper or plastic cups with popsicle sticks stuck in the middle! Just make sure to put the sticks in about an hour after placing the cups in the freezer so they stay upright.

  • 1 large container (2 cups) plain yogurt
  • 1 package (16 ounces) frozen strawberries
  • 1/2 tablespoon lemon juice
  • ½ - ¾ cup sugar
  1. In a food processor or blender, puree yogurt with strawberries.
  2. Add lemon juice then sugar, starting with ½ cup then adding more to taste.
  3. Pour into popsicle molds and freeze 24 hours.


Oreo No Bake  Cheesecake

Recipe used with permission from Naomi of Bakers Royale
Prep Time: 20 min/Total Time: 6 hours 20 min.
Makes 20 mini 1 1/2 inch cheesecakes or one 9 inch cheesecake.
Can I Get the Recipe Tip: You can make these as Mini Oreo Cookies and Cream Cheesecakes or the recipe will work just as well in a 9 inch cheesecake pan or spring form. For best results refrigerate overnight and keep refrigerated up until 20 minutes before serving.


Ingredients - Crust:
1 1/2 cup crushed graham cracker
1/4 cup packed light brown sugar
7 tablespoon unsalted butter (melted)

Ingredients – Cheesecake:
2 ¼ cups heavy cream
1 pound cream cheese, softened
2/3 cup sugar
½ teaspoon salt
2 tablespoon lemon juice
2 teaspoon vanilla powder (omit if you don’t have any)
¾ cups Oreo Cookies, crushed

  1. To make crust, combine graham cracker crumbs with sugar. Add melted butter and blend until combined. Press into pan. Set aside.
  2. To make cake, beat heavy cream until medium peaks form. Set aside.
  3. Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 minutes). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
  4. Add cream cheese mixture to heavy cream and beat until incorporated. Gently fold in Oreo cookies.
  5. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
  6. Refrigerate for at least 6 hours to set or overnight for best results.
  7. Remove from refrigerator and smooth top to level with edges.
  8. Serve with whipping cream and garnish with mini Oreos.

Steak and Pineapple Skewers

Recipe used with permission from Elizabeth of Guilty Kitchen.
Prep Time: 20 min/Total Time: 30 min.
Serves 4.
Can I Get the Recipe Tip: The steaks should marinade for at least one hour but for as long as 24 hours so plan ahead and prepare the cubed ribeye in the marinade the night before for an easy and quick dinner the next night.

  • 2 ribeye steaks (approximately 10-12 ounces each and 1″ thick)
  • 1 pineapple
  • 1 bunch fresh basil, torn into small pieces
  • 1/3 cup low sodium soy sauce
  • 1/3 cup extra virgin olive oil + 1 tablespoon
  • 1 clove garlic, grated
  • Fresh ground pepper
  1. In a large container (preferably with a lid), mix together the soy sauce , 1/3 cup olive oil, garlic and a substantial amount of pepper. This is your marinade.
  2. Cube rib eye steaks into 1″ cubes and toss into marinade. Leave to marinate for 1 hour or as long as 24 hours.
  3. Cut pineapple into bite-sized cubes approximately 1 inch square.
  4. Toss pineapple with basil, 1 Tbsp of oil and loads of fresh pepper. Let that sit for 30 minutes or so.
  5. Thread steak and pineapple, alternating between the two, onto skewers.
  6. Grill on a BBQ for 10-15 minutes (for medium rare), flipping often to sear all sides.

Watermelon Kiwi Smoothie

Recipe from Watermelon USA
Prep Time: 10 min/Total Time: 10 min. Makes 2 smoothies.
Can I Get the Recipe Tip: Smoothies are a quick and easy good to go snack that the kids will love. Keep watermelon chunks ready in the fridge for even faster prep.

  • 2 cups seedless watermelon chunks
  • 2 kiwis, peeled and chopped
  • 2 cups vanilla yogurt
  • 1 cup ice
  • Sprigs of fresh mint for garnish
  1. Place all of the ingredients in a blender and puree until smooth.
  2. Pour into 2 glasses and garnish with a sprig of fresh mint.

No Bake Cookies

Recipe by Kelly of Eat, Make, Read
Prep Time: 5 min/Total Time: 15 min. Makes 2 dozen cookies.
Can I Get the Recipe Tip: If you just can’t wait the time it takes for these cookies to cool, throw the pan in the fridge to speed things up!

  • 2 cups sugar
  • 1 teaspoon vanilla
  • 1/4 cup cocoa
  • pinch of salt
  • 1/2 cup milk
  • 1/2 cup peanut butter
  • 1/4 cup butter
  • 3 cups oatmeal
  1. Combine sugar, cocoa, milk and butter in a large saucepan over medium heat.
  2. Cook until the mixture starts to boil and cook for 1 minute.
  3. Add vanilla, salt, peanut butter and oatmeal and quickly stir until combined.
  4. Drop teaspoons onto parchment paper and let cool.

Maple Roasted Chicken Breasts

Recipe from Fresh with Anna Olson
Prep Time: 15 min*/Total Time: 45 min.
Recipe adjusted to serve 4.

Can I Get the Recipe Tip:
*The chicken is best marinaded 1 – 6 hours before cooking so, if you can, prep the marinade the night before then place chicken in before heading out for the day. These chicken breasts make a great club sandwich if you have any leftovers. I think it’s the maple syrup on the chicken that goes well with bacon on a club—you know how tasty it is when maple syrup from your pancakes spills onto your bacon at breakfast!

  • 4 boneless, skinless chicken breasts
  • 3/4 cups B-grade pure maple syrup divided
  • 1/2 head garlic
  • 1/6 cup + 1 1/2 tablespoons malt vinegar
  • salt & pepper

    Serve with rice and your choice of steamed vegetable.
  1. Place the chicken breasts in a shallow dish.
  2. Pour 1/2 cup of the maple syrup overtop.
  3. Peel all the garlic cloves, crush the cloves under the flat side of a knife, and add all but 1 clove to the chicken.
  4. Add 1/6 cup of the malt vinegar, toss the chicken to coat, and marinate for 1 to 6 hours. (Prepare rice to cook according to package directions.)
  5. Preheat the oven to 375°f (190°c). Grease a roasting pan.
  6. Place the chicken breasts in the roasting pan, shaking off any excess syrup, and season. Roast, uncovered, for about 25 minutes, until an internal temperature of 180°f (82°c) is reached. Let the chicken rest 10 minutes. (While chicken is resting steam vegetables and prep syrup.)
  7. To serve, heat the remaining 1/4 cup maple syrup, 1 1/2 tablespoons malt vinegar, and 1 clove of garlic. Simmer for 3 minutes, remove the garlic, and keep the syrup warm.
  8. Slice the chicken breasts into 3 pieces on an angle and plate. Spoon warm syrup over and serve.

Kids' Easy Mac and Cheese

Recipe from Anne Lindsay’s Lighthearted at Home
Prep Time: 15 min/Total Time: 30 min.
Serves 4 (1 ¼ cup servings)
Can I Get the Recipe Tip: Adjust this recipe to suit your needs and use whatever vegetables your kids love best. *When adding milk, use whatever milk you have in the refrigerator.

  • 1 cup (4 ounces/125 grams) macaroni or other small pasta
  • 2 medium carrots, thinly sliced
  • 1 cup frozen peas
  • 1⁄3 cup of 2% milk*
  • 2 tablespoons light cream cheese
  • 1⁄2 teaspoon dried basil (or 2 tablespoons chopped fresh)
  • 1⁄2 cup shredded part-skim mozzarella or reduced-fat Cheddar cheese
  • 1 tablespoon freshly grated Parmesan cheese
  • 1 green onion, chopped
  • 1⁄4 teaspoon or less salt and freshly ground pepper
  1. In large pot of boiling water, cook pasta until tender but firm; drain.
  2. Meanwhile, steam or boil carrots for 4 minutes.
  3. Add peas and cook until carrots are tender-crisp, about 3 minutes. Drain and return to pot.
  4. In small saucepan over medium heat or in microwave, heat milk until steaming.
  5. Whisk in cream cheese until smooth; stir in basil.
  6. Add to pasta along with vegetables, mozzarella and Parmesan cheeses and onion; toss to mix.
  7. Season with salt and pepper to taste.

Lasagna Rolls Recipe

Recipe from Jen of Bakin’ and Eggs
Prep Time: 30 min/Total Time: 60 minutes.
Serves 4
Can I Get the Recipe Tip: Feel like making these with meat? Add some cooked Italian sausage to the mix! 

  • 8 lasagna noodles, cooked according to package directions and drained
  • 1 cup low-fat ricotta cheese
  • 1 cup shredded part-skim mozzarella cheese, shredded and divided
  • 2 tablespoons Parmesan cheese, grated
  • 1 egg white, lightly beaten
  • 1 teaspoon dried parsley (or 1 tablespoon fresh)
  • 1/2 teaspoon dried basil (or 2 teaspoons fresh)
  • 1/2 teaspoon salt Fresh pepper, to taste
  • 1 tablespoon olive oil
  • 1/2 cup red pepper, diced
  • 1/2 cup zucchini, diced
  • 1/2 cup mushrooms, diced
  • 1 cup fresh spinach, chopped cooking spray
  • 2 cups marinara sauce
  1. Preheat oven to 400 degrees.
  2. Prepare a 9 x 11 glass baking dish with cooking spray.
  3. Combine the ricotta, 1/4 cup of mozzarella, Parmesan, egg white, parsley, basil, salt and pepper. Set aside.
  4. Heat a skillet over medium-high heat.
  5. Add olive oil and sauté red pepper, zucchini and mushrooms for about 3 minutes.
  6. Add garlic and sauté for another minute.
  7. Add chopped spinach and stir until wilts.
  8. Remove from heat and let mixture cool.
  9. Combine vegetables with ricotta. Spread the cheese mixture over noodles in a thin layer, working one at a time. Roll up and place in prepared baking dish, seam side down. You should have anywhere from 6-8 rolls.
  10. Spoon marinara sauce over each roll and cover with foil. Cook for 20 minutes.
  11. Remove from oven and top with remaining mozzarella cheese and bake uncovered for an additional 5-10 minutes, until cheese has melted.

Chicken Pancit

Recipe from: Krissy of The Food Addicts
Prep Time: 15 min/Total Time: 30 min.
Serves: 4

Can I Get the Recipe Tip: Pancit noodles are just very thin rice noodles, sometime classified as vermicelli rice noodles, that are pan fried with soy sauce, citrus flavouring, sliced meat and vegetables. Keeping that in mind, you can use beef or pork instead and clean out your fridge with any vegetables that need using.

  • 12 ounces (2 cups) bite-sized chicken pieces
  • 8 ounce package of Pancit noodles (very thin rice noodles)
  • 3 garlic cloves, minced
  • 1 shallot, diced
  • 1 cup grated carrots
  • 1 teaspoon hot chili oil (optional)
  • 3 tablespoons soy sauce
  • 3 tablespoons ponzu sauce
  • 8 ounces pea sprouts
  • 2 eggs, scrambled
  • salt and pepper, to taste
  1. Start by soaking the noodles in a big bowl of hot water, for about 15 minutes, until soft.
  2. In a pan, sauté the garlic, shallots and carrots. Add chicken and cook until almost done.
  3. Scramble 2 eggs in a separate pan and set aside.
  4. Add noodles to pan.
  5. Season with the soy sauce, ponzu sauce, hot chili oil, and salt and pepper, as desired. Add scrambled eggs and pea sprouts. Heat until pea sprouts wilt. Serve and enjoy!

Jammy Oatmeal Crumb Bars

Recipe from: Sarah of Blue Ridge Baker
Prep Time: 15 min/Total Time: 45 min.
Makes an 8x8 pan of bars.

Can I Get the Recipe Tip: Easy and quick to put together, these bars are an excellent lunch or after school snack. Change the kind of fruit spread you use each time you make these so they are a different flavour each time.

  • ½ cup unsalted butter
  • ½ cup palm sugar (or regular sugar)
  • ¼ teaspoon salt
  • 1 cup unbleached white flour (or any other flour)
  • 1 cup whole old fashioned oats (not quick oats)
  • 1 (9oz) jar fruit spread, any flavour
  1. Preheat oven to 350. Line an 8x8 pan with parchment paper.
  2. Cream butter with sugar and salt. Add flour and mix until just combined. Stir in oats. It is okay if the mixture is crumbly.
  3. Press about 2/3 of mixture into prepared pan, firmly and evenly. Place jam in small saucepan and cook over lowest heat until it becomes pourable.
  4. Pour jam over dough layer in pan.
  5. Sprinkle remaining dough over jam.
  6. Bake for about 30 minutes.
  7. Cool in pan for 30 minutes, then lift out by edges of parchment and cool completely on rack before cutting.

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