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My journey as a mom, teacher, and Navy wife, one challenge at a time!
The three steps are easy: coat it, bake it, and top it.
I used chickenÂ tenderloins that I cut into two. I wanted them to be about the size of chicken nuggets, so they’d be more appealing to Baby J (the boy loves chicken nuggets).
Also, in the photos below, I’ve halved the recipe. Hubby is still away for Navy training, so it’s just Baby J and I. Half of the bread crumbs and half of the sauce went into jars that I refrigerated (well, the sauce, not the crumbs) for a later meal.
Finally, I left the sauce off a few of the chicken pieces, because I knew the buffalo sauce would probably be too hot for Baby J.
Have you made overnight oats yet? I’ve been making it for years, but noticed it’s been gaining popularity online recently.
Oats are high in fiber and can help lower cholesterol. They also contain protein as well as vitamins and minerals like iron and magnesium. And theyÂ are gluten-free too, provided you buy the right ones. Many brands of oats possibly come into contact with wheat, so if you need to eat GF, look for oats that have GF marked right on the package. Bob’s Red Mill and Trader Joes both sell GF-certified oats.
The overnight oats concept is really simple and customizable. The night before (or several hours before you plan to eat it) you mix your rolled oats with milk (or another liquid) and let it all sit. The oats soak up the liquid, soften, and expand, without any cooking involved.
You can take it to the next level by adding in yogurt, fruit, and spices like cinnamon or vanilla extract.Â It may take you a couple times to decide how much of each ingredient you want to use. For my overnight oats, I like to use a cup of rolled oats, half a banana (sliced),1 tablespoon of honey, and about a 1/2 cup of plain yogurt.
Whatever ingredients you choose, I recommend stirring the mixture well before letting it sit, and again before you eat it.
A tupperware-type container with a lid will work for overnight oatmeal, but I like to use my mason jars for as much as possible, including these oats. Why? Because they look cool and are fun, obviously! đ
I’ve wanted to start posting Throwback Thursday for a while, so here goes! The idea is to revive an archived post and share new information, and, whenever possible, a new photo. Considering that my photography has improved slightly over the last year (still not fantastic, I’ll admit, but better), I probably need to do a lot of Throwback Thursdays. đ
The post I chose for today is a guest post byÂ Tiffany Merritt fromÂ Stuff Parents Need. Her recipe for the Perfect Roasted Potatoes really is amazing. I made a batch of them recently for friends at an after-church Sunday lunch, and they went quickly. I was wishing I’d doubled the recipe!
In the instructions, Tiffany recommends letting the potatoes sit and soak in the olive oil at least an hour. I let mine sit in the fridge overnight, and I agree that this really helped with the flavor.