Today’s guest blogger is my Mom who, to me, is one of the best cooks in the world!  Thanks for sharing your recipe, Mom!

It's almost that time of year when I gear up to hit my local supermarket for the 2 for $10 chicken specials.  This means shovelling out the freezer to make room for my winter stash of fixings for soups, salads and main courses.

The sneakers are strapped on, the cooler, ready and waiting and my cleaver and board set up and ready to go.  My Foodsaver waits for my return home with the promise of preserving all the freshness of my haul in the best condition possible throughout the fall and winter.

Somehow, this twice a year expedition results in frequent visits from offspring, looking around for Mum's "bargains".  Does this mean I'll have to invest in a larger freezer? Hubby of course, licks his chops dreaming of the savoury concoctions soon to make their way to his plate and further expand his middle, so this year I have chosen to remove much of the chicken skin.  A bit more time consuming, but better for us, as we are a retired couple in our sixties and definitely need to watch the fat intake.

Our favourite chicken dinners are grilled chicken breasts used in salads and sandwiches, hearty chicken vegetable soups, tandoori chicken legs and Moroccan tagine, to mention a few.  Also a chicken and veggie "bouilli", also made with some salt pork (not on our diet) and loads of summer veggies.  This is a favourite French Canadian recipe to celebrate the harvest.

Bouilli ingredients:

• 1 small piece of salt pork
• 1 large capon or two stewing chickens (stewing chickens are tougher and best used in stews and soups)
• 1 cabbage
• 1 whole onion with two cloves pierced into it
• 2 bay leaves
• 2 whole cloves

Buy as many of the following as you would love to eat:

• Wax beans
• Green beans
• Small white turnips
• Carrots
• Potatoes (fingerlings are the best, as they hold up better)
• Fresh thyme
• Pepper (to taste)

Instructions:

1. Put chickens into a large pot and cover with water.
2. Put a small piece of salt pork, rinsed, into a pot with water and boil for five minutes. Rinse and drain. Add the salt pork to the pot with the chickens.
3. Add two bay leaves and fresh thyme (or dried).
4. Bring to boil and reduce heat until meat is almost tender.
5. Pierce two whole cloves into the onion.
6. Add the veggies in the order in which they will cook to tenderness. First come the turnips and potatoes (left whole), then onion, carrots (in large chunks), cabbage (cored and quartered), green beans and wax beans.
7. Keep an eye on them and then transfer to a large serving platter and stuff your face with summer goodness.
8. Add warm liquid (broth) from the pot to serving platter and more to individual dishes when serving.

It may take a couple of tries, but I guarantee that this will become a summer favourite. This recipe is budget-friendly, especially that the veggies are much less expensive than in the winter months.  Any leftover broth can be frozen and used later for soups.

My family is hooked and summer and fall would never be the same without our bouilli.

Note:I always serve this meal with a good splash of apple cider vinegar, which brings out the flavour of the entire dish.  Delectable!

In a hurry for a healthy meal with what’s on hand? Chicken is an easy answer, and by adding just five ingredients you can whip up a variety of delicious meals in minutes.

• I always keep some grilled chicken on hand - you can easily make in the toaster oven, or in a grill pan on the stovetop. Steam some broccoli, cauliflower and carrots and serve with couscous. It’s easy to put together, totally nutritious and tasty.
• An easy recipe that doesn’t require a lot of measuring is a good stir fry. Use your favourite vegetable or whatever is in season. Add a lean protein like a chicken breast, cut into strips.  Serve it over brown rice with soya sauce. It’s a great dinner, satisfying and colourful.
• One of my favourites is a pasta bowl. Take any cooked long pasta and add roasted chicken and a marinara sauce. Serve it with a salad and you’ve got a tasty, quick, balanced meal.
• Try a chicken chilli supper. Cook ground chicken with some tomatoes and beans and serve it over a baked potato. Add a green salad and it’s another healthy, fast, satisfying supper.
• ‘Kitchen Sink Pasta’ takes advantage of the food you’ve already got in your kitchen. Cook a variety of vegetables with garlic, basil and salt-free broth then toss with cooked curly pasta and cooked chicken. Delicious!

These are some easy, go-to-meal ideas to add to your weekly meal plan. You can mix and match ingredients, depending on what you have on hand. Use these ideas to take advantage of seasonal vegetables and try a variety of whole grain pastas in all different shapes and sizes. These ideas all come together quickly and easily, making them perfect for weeknight meals.

Until next time, keep well,

Judy Foodie (Judy Scott Welden)

Chicken is a popular healthy choice for dinner, and its versatility makes it the perfect go-to-starter for many meals. Why not try:

• Chilli cooked with ground chicken, black beans, stewed diced tomatoes and seasonings (pick your family’s favourite).
• Pan-fried chicken cutlets, served with a baked potato and broccoli.
• A pasta bowl of steamed veggies, such as broccoli with cauliflower, carrots, garlic and basil – tossed with whole grain pasta and cooked chicken
• Tacos with cooked shredded chicken, lettuce and tomato with taco sauce

Time saving tip: keep your family’s favourite recipes in a binder or folder that’s easily photocopied.  Keep a copy in your car so when you’re dashing into the grocery store during the week , you can just glance at it, pick up what you need and you’re set.

Many families switch up their go-to recipes four times a year. In the summer life is more casual, and it’s easy to barbeque.  In September, it’s back to school – menu planning can really help you get back into more of a routine. You really have to plan ahead, making sure you can use leftovers in some of your meals.

Make it easy on yourself! That way it’s much faster to get dinner on the table, get everyone fed and enjoy your time together before it’s on to sports practice, homework and everything else that needs to be done to be ready for the next day.

Until next time, keep well,

Judy Foodie (Judy Scott Welden)

Tearing your hair out because your kids won’t eat your healthy food choices? Sometimes the solution is simple, but unexpected. One mom told me if the fruit is too big, her daughter doesn’t like it. She now buys the tiniest apples she can find and they disappear like magic.

Other parents tell me their kids give fruit the cold shoulder when it’s in the fridge but devour room temperature fruit. Try filling a bowl with grapes, bananas, tangerines and apples and keep it in plain sight on the counter or table.

Younger kids love to play with food, so serving snacks that allow them to play will ensure they get eaten.

• Dipping is good! Chunks or slices of fruit can be dunked in yoghurt; celery, peppers, carrots or cucumber (or be adventurous and try turnip) in any low fat dip are sure to please.
• Be an artist! Spread mini pitas or rice cakes with low fat cream cheese or peanut butter and then make a face with nuts or raisins.
• Kabobs are cool! Use cubes of cheese, chunks of cooked chicken or grapes on pretzel sticks. Fun to make and watch them disappear!
• Give them their own container of spread for whole grain crackers and banana chunks. Experiment with hummus, red pepper dip and low fat cream cheese.
• Offer a dull knife (those fancy dip spreaders are perfect) and let them cut a banana themselves.

As caretakers of our kids we often think we have to do it all for them. This is not the case!  Most kids like to put their own sandwiches and snacks together – that’s probably the appeal of those pre-made lunch kits kids seem to crave. Here’s how to recreate a lunch kit at home:

• Make a sandwich assembly line with bowls of shredded lettuce, tomato, peppers, onions etc and let them load up whole wheat buns or pita pockets.
• Send them to school with a nifty ‘Bento Box’ style sectioned lunch kit filled with a variety of foods where they can put the pieces together themselves.

Until next time, keep well,

Judy Foodie (Judy Scott Welden)

Just because you have tiny tots doesn’t mean you have to stop dining out. In fact, it’s important to teach table manners, appropriate restaurant behaviour and the ability to sit patiently to young children. Plan ahead. Do some homework ahead of time to find restaurants you know will have something on the menu that’s healthy and appeals to the whole family.

• Simple is often best when ordering for young ones, and a side dish of steamed vegetables can be the perfect order for toddlers.
• A plain baked potato or sweet potato mashed at the table is a great dinner with a bit of your chicken added to your kid’s plate.
• Restaurants with salad bars can be a good choice, as everyone can load up on their favourite veggies.
• Stir fries or pasta where you get to pick the add-ins are often good ways to find pre-schooler approved ingredients.
• Avoid the ‘kids menu’. It is usually full of high fat, high sodium selections with few vegetables or fruits. Instead, order from the adult menu and ask for a smaller portion, or ask for an extra plate and share your meal.
• Keep it healthy. Try ordering low fat salad, pasta with marinara sauce, chicken, baked fish, soup or a potato.
• Share a menu item with your child.
• Don’t be afraid to try something new. My friend’s daughter in Grade 2 LOVES sushi - you don’t always have to limit toddlers to typical kids’ menus. Lots of kids enjoy the adventure of trying something different.
• Keep your kids busy – a dietician friend recommends asking for carrot sticks and dip right away while you wait for the main meal to arrive.
• If you do opt for fast food, try to stick with a plain hamburger, fruit, milk and a salad.
• Encourage kids to order fat free milk, plain water or make your own ‘soda’ by mixing equal parts fruit juice and sparkling water.

Until next time, keep well,

Judy Foodie (Judy Scott Welden)

Theresa Albert is a nutritionist, best-selling cookbook author, and Food Network personality, and we're thrilled to have her with us for the next few weeks to provide her unique brand of cooking and nutritional knowledge. I shared with some of my colleagues the fact that I am working with the Chicken Farmers of Canada to help Canadians get wholesome, simple meals on their tables.  Luckily, my colleagues are some of the smartest, busiest women and mothers around. Even more luckily, they agreed to let me mine their lives and share their tips for doing just that.  What you will find over the next 6 blogs are those interviews.  The names have not been changed to protect the innocent; in fact, they are proudly displayed so we can all see that every family has its way of doing things and learn from each other! This edition’s interviewee: Alyson Schafer Alyson Schafer is a psychotherapist and parenting expert. She is the host of TV's The Parenting Show and bestselling author of "Honey, I Wrecked The Kids" and "Breaking The Good Mom Myth". Theresa: As a parenting expert and a parent of two teenagers, can you share some insight into the misperceptions kids/tweens/teens have about the role of fat in a healthy diet? Alyson: Teens want to look like the iconic models in magazines and music videos.  That means, no fat on the body, and somehow, that simplistically translates in their minds into “don't eat fat so you won't get fat”.  There is no awareness of the difference between good and bad fats, and the fact that fats play a vital role in health.  They know about French fries and mayo, but both my girls were shocked to learn that the avocados I put on their sandwiches were a good source of fat! Theresa: How do we introduce the topic of fat to kids so that they don't hyper focus on it? Alyson: I have talked to my daughters about cultural beauty variations.  In some countries, having a fat wife is a sign of wealth and prosperity because food is so scarce; only the well off can eat and be plump. We need fat to survive.  Our bodies are smart and if we don't have enough fat, we stop menstruating for example, because our body knows we are basically subsisting and therefore pro-creation isn’t a priority. I teach them about common practice of altering pictures and they have watched the DOVE beauty media campaign.  I do think they are starting to understand that fat is not the enemy.  They are beginning to see fat much like they see vitamin D or calcium or whole grains.  It’s a compound that is part of the things we must eat in the right forms and in the right proportions.  But it takes a lot of conversations to get this idea across. Theresa: What's good, what's bad? Alyson: Parents model their own attitudes and behaviours to their children.  They are watching you more than they are listening to you. Theresa: Do you know and have you explained the different types of fat and what is needed to your kids? Alyson: I am confused myself sometimes!  I am not a fan of margarine for example, but my children like how it spreads on bread right out of the fridge.  The practical over rides the health factors at this age because they think they are indestructible.  Old people get cancer not teenagers, right? They think "when I grow up, I'll eat healthy like mom” but for now I am a teenager!  We're supposed to drink milkshakes and eat French fries. It’s our rite of passage.  I do my best to chat it up when they seem receptive, and I cook healthily.  I figure that is the best influence I can have at the moment. Theresa: Can you please share some lean sources of protein that you serve/suggest? Alyson: I have one daughter who is a vegetarian and the other has to watch her blood sugar levels because she is prone to fainting.  That means I always have some "protein" in the fridge that is easy to grab.   Usually it’s a container filled with slices of cheddar or I'll pre-slice organic turkey or chicken kielbasa.  There is always hummus and whole grain crackers in the house.  I love to steam and dip edamame pods, and a mix of almonds with dried cranberries always sits next to the peanut butter and chocolate hazelnut spread.   We eat tofu occasionally, but eat LOTS of beans. I find that North Americans are under-informed about the benefits of beans.  It is helpful to learn about how other countries cook protein by enhancing them with beans. Theresa’s Wrap Up We do need good fat in order to lubricate everything from our eyelids to our brains to our joints.  A little bit of the saturated fat from animal sources like dairy and chicken actually protect the good fats within our bodies. Good fat sources that come from things like avocados, raw extra virgin olive oil and nuts are needed in small amounts. Experts recommend that you get 20-30% of your calories from fats right in line with the amount in skinless chicken, go figure.

Theresa Albert is a nutritionist, best-selling cookbook author, and Food Network personality, and we're thrilled to have her with us for the next few weeks to provide her unique brand of cooking and nutritional knowledge. I shared with some of my colleagues the fact that I am working with the Chicken Farmers of Canada to help Canadians get wholesome, simple meals on their tables.  Luckily, my colleagues are some of the smartest, busiest women and mothers around. Even more luckily, they agreed to let me mine their lives and share their tips for doing just that.  What you will find over the next 6 blogs are those interviews.  The names have not been changed to protect the innocent; in fact, they are proudly displayed so we can all see that every family has its way of doing things and learn from each other! This edition’s interviewee Lianne Phillipson-Webb is the author of the recently released ‘Sprout Right – Nutrition from Tummy to Toddler’ book, mother of two daughters, registered nutritionist and founder of her company, Sprout Right. Theresa: You are a busy woman who knows how important it is to fuel the body throughout the day. How do you handle lunch? Lianne: Lunch can be as dreaded a meal as dinner if you aren’t prepared.  I’ve started a trend in our house that we have leftovers from dinner for lunch the next day.  Whether it’s a stir-fry with rice and vegetables, shepherd’s pie or chicken and salad, it gets packed off in the lunch bag without a fuss or more work on my part.  My daughters are quite fine with cold food; potatoes, noodles, lasagna, pizza, rice and chicken.  There’s a bit of resistance to cold fish, but I just hide it somewhere else (like in a fish cake) and it’s polished off in no time. If last night’s dinner didn’t go over so well, they let me know that they aren’t keen on the same food for lunch and we talk about another option. Theresa: What are some healthy, great tasting ideas for kids’ lunches? Lianne: I’m not a huge fan of sandwiches – too much bread and not enough filling, typically.  So I usually suggest a wrap or pita packed with nutritious fillings such as:

• Grated carrot with cucumber, sprouts and hummus
• Brie with sprouts and cranberry sauce
• Cheddar with sliced apples and sprouts
• Cooked chicken, avocado and tomato with basil pesto mayo
• Sliced chicken or turkey (leftovers) with chopped up arugula or spinach, apple butter and mustard
• Mashed hard boiled egg and watercress
• Mashed sardines or mackerel in tomato sauce (really some kids like fish!)
• Pressed cottage cheese and sweet corn
• Tuna and sweet corn and a little salad dressing of your choice
• Tuna/salmon mayonnaise and sliced or chopped cucumber
• Mashed banana and tahini or almond butter
• Bean burger or falafel, lettuce, and tomato with yogurt dip

Serve with a large plate of chopped vegetables like carrot sticks, cucumber chunks, cauliflower florets, red pepper sticks and a handful of raisins in the middle. I also like baked potatoes loaded with tuna, chili or organic baked beans.  I have been known to default to a carrot muffin with cheese, cut up peppers and some fresh peas in their shell (which is so much fun for them to eat) when I’m stuck. Theresa: What would you say to other busy women who currently skip lunch? Lianne: I’ve been known to skip lunch here and there—sometimes there just aren’t enough hours in a day!  But I don’t feel great when I do it.  My energy crashes just as it’s time to collect the girls from after school care and make dinner.  I’m crabby and not fun to be around.  I then eat my way thorough the evening, trying to make up those calories as I’m still hungry after dinner, and that’s not good for my waist line. Planning is key here.  Even a healthy muffin (not a cake in disguise) and a couple of slices of cheese is better than nothing.  Throw a couple of carrot sticks into that with some hummus and presto – a fast, nutritious and energy-balancing lunch. Whether you are trying to lose or stabilize your weight, skipping meals is going to backfire on you.  Eating regular meals keeps your metabolism turning over and burning calories all day long. Eating a good lunch is going to help you stay on top of things for the rest of the day without the family running for cover once they see your grumpy self at pickup, or just help you feel good for yourself! Theresa: Do you have any tips on packing lunches so they stay fresh and safe? Lianne: There’s nothing worse than the contents of your lunch ending up smooshed into what else is in your food container.  Find separated compartment trays or containers to store your mid day meal in.  If you are making a salad, put crackers in another compartment or section of your lunch and the dressing in another leak-proof container.  Trying to make up a salad and dress it in the morning makes for a very soggy lunch. I like Greentainers lunch containers.  They are stainless steel, easy to wash and some have layers to them to keep dips from the rest of your lunch contents. If you are adding meat to your lunch, then an ice pack must go along with it in an insulated lunch box so that it stays cool in transit, or if lunch isn’t seeing the inside of a fridge before it’s eaten. Hot lunches can be put in a good thermos, and then also into an insulated lunch bag (but without the ice pack obviously).  Warm up the thermos with boiling water before putting your hot food into it. I don’t recommend sending seafood with lunch unless there’s a fridge to keep it cool in until lunchtime. Theresa’s Wrap Up Wow! Lianne has covered the topic like the food-loving nutritionist that she is.  Thanks, Lianne – these tips are invaluable.

If you attend a food event in Ottawa, there are two faces you’re bound to see, if they’re not blocked by their camera – that’s Don and Jenn of FoodiePrints.  We met this culinary couple at our Ottawa Food Blogger meetup , and wanted to learn a bit more about them to share with you. When did you first start writing about food, and what made you decide to start a blog? Don: I started the blog in December 2006 because I needed a way to share a biscotti recipe with colleagues.  I made a batch for a directorate-wide Christmas pot luck one year.  It was such a hit developers from several teams, several managers, and a director tracked down who made the biscotti.  After I forwarded the fifth e-mail, I decided to create a blog to share recipes. You take a lot of photos of restaurants and events you go to.  Has a restaurant owner ever asked you not to photograph their food? Jenn: Though we have never had anyone ask us not to take pictures, we have received some funny looks.  We do ask permission and restaurant owners are often more than happy to allow us to take pictures.  In fact, at one particular restaurant, the waiter encouraged us to take as many pictures as we wanted and told us it would make the kitchen very happy. Has blogging about food changed the way you cook, eat or experience food? Don: foodiePrints is meant to be two things, a cook's notebook and a place to encourage discussion about all things food.  It is however, Ottawa-centric, as we want to encourage others to see our city as a great food destination. Has blogging changed the way we cook? To some extent yes.  We find contributing posts to the blogosphere has us breaking down dishes and methods. Documenting how we make something forces us to put more thought, especially forethought, into cooking. Jenn: I do have to admit though, I am horrible at documenting the dishes that I make.  I grew up learning to cook by watching my mother and grandparents.  I cook purely by instinct and taste.  I eyeball the amount of spices and liquids needed for each dish.  Since we began blogging, I make an effort to measure some things, but still find it challenging. Don: Has blogging changed the way we eat or experience food?  Participating in the blogosphere is two-way.  We have learned so much from other bloggers about what we eat, where food comes from, and what others think about food.  Do we blog about everything we eat?  No.  The camera doesn't come with us to every restaurant. Do you cook at home regularly? Jenn: Yes, we do.  In fact, Don feels strongly that food bloggers should cook or, at least, spend time in the kitchen with someone who cooks.  By learning basic culinary skills one will have a better appreciation of the preparation, skill, and effort chefs and their cooks put into making a dish.  For me, cooking is my creative outlet.  I love cooking for my friends and family, especially for Don.  I enjoy making my own interpretations of foods I grew up eating and attempting new dishes, everything from scratch. If you could only eat one food for the rest of your life, what would it be? Jenn: OK, this is an easy one for me to answer.  Rice!  It's my staple food.  Rice noodles, steamed rice, sticky rice, that all counts as one food! Right?  Now this is one cruel question for Don... Don: Asking a food blogger to pick one food is somewhat difficult.  We write about the many splendours of flavour and texture that come from many dishes.  If I could only eat one food for the rest of my life, it would be potatoes.  There are so many varieties of potatoes (farmed, heirloom, sweet or otherwise) around the world.  As Jenn and I discovered earlier this month, so many dishes can be made from them: cakes, gnocchi, noodles, puddings, crisps... Are you a food blogger?  We’re always looking for great new finds from the Canadian blogosphere, so drop us an introduction in the comments!

Nancy Guppy has been a registered dietitian for over 25 years.  She works as a food and nutrition consultant and is an avid recipe developer.  She operates a cooking studio in Northeastern Ontario.   You can visit her on the web at www.chapmanslanding.com.   She also blogs at www.chapmanslanding.blogspot.com and www.goaskmygourmetmom.blogspot.com

I have read about brining chicken but I had never done it as I was scared off by all the salt!  I played around a bit and came up with a much lower salt version that would do well on the barbecue.  I was nicely surprised as the chicken is moist and delicious with a subtle coffee taste enhanced by the Cajun Seasoning.  Read on! The purpose of brining is to add flavour and moisture to the meat.  It helps prevent chicken from drying out while cooking so you get nice juicy meat.  A brine is usually a mix of water with sugar and salt with some seasonings.  Brining is most commonly done on whole chickens and turkeys and it is best for bone-in chicken.  You can quick brine boneless chicken but make sure you don’t leave it in the brine too long.  In fact don’t brine any chicken too long as this can cause texture changes in the meat protein strands and they may become tough.   I chose smaller bone-in pieces like drumsticks as they are faster to brine.

Brining Times: Whole chicken – 12 hours – 24 hours Bone in pieces – 3 to 4 hours Boneless pieces – 2 hour maximum

Seasonings often added to brines include dried herbs and spices, beer, fruit juices, soy sauce, Worcestershire sauce, minced ginger or garlic, honey, maple syrup etc.  There are all kinds of combinations that can be added to boost the flavour. I used a Fair Trade, organic Sumatra coffee and some organic dark brown sugar with sea salt, Dijon mustard and cumin powder for this brine.  I usually have leftover coffee so this seemed a good use for it! Cajun, Coffee and Demerara Brined Chicken Thighs Serves: 6-8 people By: Nancy Guppy Ingredients: 3 ½ lb (1.5 kg) Chicken Thighs or drums, skinless, bone-in (about 14 drums or 8 thighs) 6 cups (1.5 L) Coffee, strong 3 Tbsp (45 mL) Sea salt ½ cup (125 mL) Sugar, brown, dark/demerara 1 Tbsp (15 mL) Dijon mustard 1 tsp (5 mL) Cumin powder 1 Tbsp (15 mL) Cajun seasoning blend Preparation: 1. Whisk together the strong coffee, sea salt, dark brown demerara sugar, Dijon mustard and cumin powder.  Bring to a boil.  Cool down and place in refrigerator to chill further.  The brine needs to be 4 ‘C (40’F) and preferably less before adding the chicken.   It is a good idea to make the brine the day before you will use it and refrigerate overnight so it is good and cold. 2. Remove skin from drumsticks and submerge in brine.  To remove skin from drums hold by end of leg and pull back skin and pull off.  Place in refrigerator and marinate 3 to 4 hours.  If you use bone-less chicken don’t brine longer than 2 hours. 3. Drain pieces and season with your favourite grill spice.  I used Cajun Seasoning (quick recipe below) but you could also try others like Garlic Herb or Jerk.  Grill on medium high heat for approximately 25 minutes per side or until meat reaches internal temperature of 165’F (74’C).  The photo below shows the brined chicken thighs seasoned with Cajun spice as a grill rub.  I am getting ready to take them off  the  que on this cold Canadian winter evening! CAJUN SEASONING This salt free seasoning blend is one of my favourites.  I shake it on chicken and shrimp, home-fries, baked potatoes and corn on the cob.  Use it in your rice to season it as it cooks.  I am sure you will find many new uses for this handy seasoning blend.   The photo below shows some of the herbs and spices used in the seasoning.  The Cajun blend is in the middle.* Cajun Seasoning Makes: a generous cup/250 ml seasoning Ingredients: 2 Tbsp (30 mL) Onion powder 2 Tbsp (30 mL) Garlic powder 2 Tbsp (30 mL) Oregano, dry 2 Tbsp (30 mL) Basil, dry 1 Tbsp( 15 mL) Dried mustard 1 tsp (5 mL) Cumin powder 1 Tbsp (15 mL) Cajun seasoning blend Preparation: Blend all spices and herbs together.  Store in an air-tight container in the freezer.

Back hosting another episode of our exclusive video podcast is Theresa Albert, bestselling cookbook author and Food Network personality. She’s partnered with us to help get busy Canadians back in the kitchen, cooking simple, healthy and delicious meals. Short on time and need to prepare dinner fast? In this episode, Theresa shows us just how easy it is to whip up a casserole in no time. She also gives us a bit of information on conventional versus organic chickens. Be sure to check out her blog post “Is Organic Better?” for more information and to get the full recipe for her delicious Ole Smokes, Dinner Already? Casserole.