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You’ve probably heard some fuss about overnight oats and how they can save you time, money, and extra calories in the mornings. It’s true! Overnight oats are a fab option for busy people breakfasts since they are literally made while you sleep.
Overnight oats can save you a ridiculous amount of time in the mornings, and as a bonus, they are super customizable, easy to make, and a great make-ahead prep recipe!
I’ve long struggled with eating breakfast; I’m rarely hungry in the morning and would prefer just coffee.
But I know breakfast is important, and if I don’t eat it, I usually wind up a hangry, shouty mommy by like 9am.
I kept hearing how amazing overnight oats were, but I was hesitant to try it out since, like, cold oatmeal? Um, no.
But my son loves oatmeal and I was sick of making it from scratch in the mornings, so I gave an overnight oats recipe a whirl.
They’re more filling than a bowl of cereal or a slice of toast, and I can create individual options for my kids based on their tastes. PBJ for one, brown sugar and walnuts for the other, fruit-topped for me.
Or we could all eat the same flavor instead. No one will die from the lack of variety. But that’s not nearly as Pinterest-y, now, is it? 😉
These little overnight oats in a jar are also a fab grab-and-go breakfast item. Kinda like this Overnight Chia Pudding, you can whip up a batch during a weekend Power Hour prep sesh and line them up in your fridge for the week.
Since they do all their ‘cooking’ while you sleep, it’s the ultimate in easy prep!
In a word, no.
Personally, I prefer steel-cut oats to rolled oats, since I like the chewy, hearty texture.
But rolled oats are the standard style of oats most “experts” (ahem, other foodies) recommend when teaching how to make overnight oats, so that’s the more “traditional” choice.
1-minute or quick oats are generally not recommended since they get super soggy overnight.
I prefer to mix up overnight oats plain, with no seasoning other than some salt, and pop the mixture into small, 1-cup Pyrex glass containers since they will stack easier to stack in the fridge. But mason jars are a great place to store overnight oats as well, also.
And, of course, mason jars are way more Instagram-worthy. These are the important details, after all.
Here’s an easy formula to remember how to make overnight oats: 1 Part Oats + 1 Part Liquid + Sit Overnight, then add toppings.
A note on oat types: Steel cut oats will give you a 'chewier' and heartier texture (they're my favorite!) Rolled oats are the standard style used in most overnight oats recipes and bring a more traditionally soft oatmeal texture Quick or 1-minute oats tend to get too soggy when left overnight; these are best used when you want "overnight" oats but forgot to make them the night before 🙂
A note on milk types: Feel free to use any kind of milk here, be it plant-based or animal based. You can also sub in water or even bone broth if you're going for a savory flavor!
Unless a kid is hard-core against meat, I’ve yet to meet a child (or any meat-eater, really) who doesn’t love a good homemade chicken tender.
The problem, though? Homemade chicken tenders can be dry, tasteless, and the bottoms get all gummy.
I mean, my kids would still eat it. With enough ketchup, they’ll eat anything, actually.
And along the way, I’ve figured out a handful of sneaky hacks and tricks that will seriously uplevel a plain old chicken tender.
Are you ready to hear what they are?
I outlined them in this video I made with my kids on Facebook Live in my private Facebook group, Busy Mamas Cooking In Tiny Kitchens (I’d love for you to join the community, btw!)
Oh, and you’ve been warned: this video is REAL LIFE, DUDES. My son was teething and crabby and clingy. He wouldn’t let me put him down so I had to cook without the use of both hands. My daughter dumped like, 18 tons of Parmesan cheese into the breading mix (whoops). My son dropped chicken tender on my shirt and then ate it anyway (and I had to go change).
This is life when you’re cooking with kids in the kitchen, and I’m sure many of you can relate! Plus, my kitchen’s not the tidiest, there are toys littering the background, and the linoleum on my rental apartment floor is truly hideous.
We got dinner made, and that’s the important part!
1/2 pound of chicken + 1/2 cup white flour + 1 egg, whisked + 2 tablespoons mustard + 1 cup panko breadcrumbs + 1/2 cup parmesan.
Mix the egg and mustard together in a large bowl. Mix the panko and parmesan together in another large bowl. Dredge the chicken in flour, then the egg/mustard mix, then the parmesan/panko mix.
Fry until golden brown and crispy, and drain on a paper-towel lined plate
Bake in a 400*F preheated oven, on top of a cookie rack lining a sheet pan. This helps (facilitate airflow above and below the tenders)
YUM! Do your kids loovvveee chicken tenders as much as mine do!?
But to them, I say: wait! YOU NEED TO TRY THIS. I promise you; this is the homemade candy bar you have never known your life was missing.
This Irish Homemade Chocolate Bark is weird and wonderful and perfect for a Saint Patrick’s Day treat this March – or just to make, anytime!
Have you ever dumped a box of Milk Duds into your popcorn at the movies? A friend and I were just chatting about this very thing the other day as we pushed our kids on the swings; the unexpected deliciousness of it is a happy surprise amidst overpriced candy and sticky theater floors.
Tayto is a mainstay crisp/potato chip of Ireland; In all my years of both living in and traveling to Ireland (my husband is from Dublin; that’s where we met!), I’m not sure I’ve ever been in a pub that didn’t sell them. It’s a thin chip/crisp, coated in powdery cheese and onion flavor. The closest thing to it here in America would be a Lay’s sour cream and onion chip.
Cadbury Crunchie Bar is another thing altogether; it’s hard to describe to someone if they’ve never heard of honeycomb toffee before. You can often buy puffy honeycomb toffee in Amish markets if you’re close to one, and then dip it in chocolate – but the easiest way is to make it yourself. Buzzfeed has an easy link to a recipe and video.
Of course, if you DON’T want to make it yourself, and wish for a speedier substitution (I’m all about quick workarounds here, after all) I would substitute chocolate coated toffee like a Heath bar.
Just make sure you cut the bar up super fine; you want the chocolate, toffee, and potato-y flavor to all meld in together on top of the chocolate candy melts.
What do you think? Would you eat chocolate, cheesy crisps, and toffee all together in a candy bar!? (After all, Tayto has done something similar in the past already!)
Let me know what you think in the comments- is this TOO weird? Is it actually genius!? I want to hear your thoughts!
I first wrote about naan pizzas on this site over a year ago, when the site was brand new, my photography was horrific, and I was still finding my feet in this space.
But now, a year later, I feel the need to touch on this incredibly simple dinner. Nann pizza are still my favorite last-minute, shit-has-hit-the-fan, crap-whats-for-dinner go-to standard.
Know why? It’s not just because this is an incredibly tasty dish (it is). Or its propensity for using up leftovers (something I love doing).
It’s because naan pizza makes the best DIY Freezer Meal Kits!
What’s a DIY Freezer Meal Kit? I like to describe this little timesaving approach to freezer cooking as ‘Make Ahead Meals Meets Blue Apron.”
The beauty of a meal kit, such as Blue Apron, Hello Fresh, or Sun Basket, is that they send you a box of prepared ingredients along with a clear-cut, easy-to-follow set of recipes. They take any sort of guesswork out of your dinnertime cooking, which can be a huge relief for busy people.
The popularity of meal kits lies in three things:
But a make your own Freezer Meal Kit is better than a mail order option – because YOU choose the dish!
You control the budget, and you control what you make and when.
Naan pizza is one such recipe.
See, the beauty of a naan pizza lies in its simplicity.
I mean, that’ss what’s so great about pizza itself, right? It’s customizable and versitle, can be eaten hot or cold, and everyone loves it.
Naan pizzas take what’s great about regular pizza… and makes it even easier.
You literally couldn’t get pizza any easier unless you called for takeout.
Here’s the big, scary ingredients list:
In fact, I made naan pizzas with my 2 kids in a Facebook Live earlier this week in my Facebook group, Busy Mamas Cooking.
I put the dish together with my two kids hanging off of me in my tiny little galley kitchen, and the results were sometimes funny (my son ate practically a whole naan bread while I faced the camera from the other direction, for starters. And my normally ‘shy’ daughter acted like she was on Star Search and this was her chance at a big break. But other than that, it went off without a hitch).
I edited the Live broadcast down for this post, but you can see the highlight reel right up above- where I put the pizzas together for a freezer kit:
DIY Freezer Meal Kits are so easy, you’d feel crazy for not thinking about them before! But yep- put everything that you need for one dish in a big plastic bag, and puot that plastuic bag in the freezer. When you want to make the dish, pul it, thaw it, and cook it. Easy peasy lemon squeezy.
Naan pizza works wel here because it can all fit inside a platic bag and the components freeze fanulously. And then once thawed, you have dinner on the table in like, 10 minutes.
I mean, what can be better than that!?
Here’s a list of my favorite naan pizza toppings:
Spanish chorizo and manchego cheese
Fried egg, sausage, bacon, and cheddar cheese
Ricotta cheese, honey, and almond slivers
Monterey jack cheese, salsa, and pulled pork
The possibilities are literally endless!
How about YOU!? Have you tried naan pizza? What about a freezer meal kit? I want to hear about it!
I’ve got a few ways for you to cook this easy lemon chicken piccata, and all of them are simple and perfect for a weeknight dinner. Chicken piccata is also one of those wonder dishes that tastes better a day or so after it’s made, so this recipe is also a banging idea for make-ahead lunches and meals!
Over the years, cooks began jazzing the lemon sauce up with the addition of capers, whose briny bite rounds out the flavor and takes the dish to the next level in flavor.
I like to prepare my chicken piccata one of two ways: with chicken (or veal, if I’m lucky) cut into bite sized pieces and then floured and cooked, or with thinly pounded chicken cutlets. Both quick quickly and taste great, although each bersion brings a different benefit to the dish.
If you choose to cook this dish using bite-sized pieces of chicken, it will take a few more minutes to cook since you’ll need to turn each little bite-sized piece individually – but you’ll maximize the texture of the chicken, since each piece will have 4 full sides of chewy, fried, lemony yumminess (and yes, ‘yumminess’ is a technical term 😉)
A quicker version calls for flouring strips of chicken that have been pounded thin with a mallet. This way won’t offer the full surface-area-chewiness that cooking with smaller pieces will, but the strips will cook slightly faster, since there’s only one flip to make as the chicken browns.
Whichever way you toss it (fry it?), it’s still a great recipe to keep in your repertoire.
Chicken piccata feels ‘fancy’ enough for dinner parties (I won’t tell anyone how easy it is if you don’t tell anyone!) and like I said, it makes for banging leftovers; that lemon sauce only deepens in flavor as it sits. It’s so good, I may or may not have been known to eat this baby cold and straight out of the fridge #guilty.
Cut chicken into bite-sized pieces. Alternatively, pound the chicken into thin cutlets.
In a large saucepan over medium heat, heat 3 tablespoons olive oil until shimmering. Add the chicken pieces in an even layer and cook, turning once or twice until browned on both sides. Remove the chicken from the pan once browned, and set aside. Do not wipe the pan.
You can use chicken cut into bite-sized pieces, or chicken that has been pounded into thin cutlets - your call.
Instead of shallot, substitute one small white onion, thinly sliced