Notes about Recipes in this book

• Blueberry-chia overnight oats in jars

  • PennyG on June 05, 2017

    Absolutely delicious! This will go into my regular rotation of take-to-work breakfasts.

• Pumpkin spice overnight oats in jars

  • PennyG on November 14, 2017

    Keeper here! This, along with the Blueberry Overnight Oats (from the same book), are definite keepers for me. I make 3-4 jars up on Sunday to grab on my way out to work during the week. Overnight oats have become very popular. For some reason, her recipes are better than the random ones I have found online.

  • julesamomof2 on November 20, 2025

    Yum! I made 4 jars with 2 using almond milk and dairy free yogurt and the other 2 full dairy. Extra creamy and delicious with the addition of nonfat yogurt.

• Apple-cinnamon baked oatmeal

  • Marvellejoy on October 13, 2025

    This is easy and delicious. Although, I think we'd prefer dried cranberries instead of raisins.

• Melt-in-your-mouth no-roll olive oil pie crust

  • Cati on April 10, 2016

    Pie tin specified was 9''', however I had trouble covering my 8'' tin with the pastry. Instructions say mix ingredients together with a fork and then gather into a ball. Then you line tin as you would using Graham crackers. I assumed that meant that you crumbled the dough again and spread around and pressed it down firmly. The problem was the recipe only contains 1 and 1/6 cup flour. It was very difficult to line the tin with such a small amount of dough, and I was using a tin 1'' smaller than hers.

• Harvest breakfast cookies

  • dawnelizabethtaylor on May 08, 2026

    Similar to the recipe I use and have adjusted. Will fill in details another time…

• Honey-nut energy bars

  • cpandrew on September 17, 2023

    I omitted the almonds and pistachios since I didn’t have the right almonds and didn’t feel like shelling and chopping the pistachios. It came out fantastic!

• Red cabbage and kale salad with sunflower seeds and chickpeas

  • sdutton on April 23, 2019

    I made this salad as written but my husband and I thought it was very bland.

  • PennyG on April 04, 2020

    I had some red cabbage and kale on hand and this recipe popped up. With some additional seasoning, it was delicious as a lunch salad twice during my work week!

• Buffalo chicken salad

  • stockholm28 on February 10, 2026

    This was fine. I would have preferred chicken breasts cooked on the grill rather than under the broiler.

• Layered farro salad with kale, feta, and grapes

  • jay.moe on October 22, 2023

    I subbed dried cranberries for grapes and shallots for the red onion. After layering the ingredients into 16 ounce jars (the recipe recommended 12 ounce jars), it made four portions instead of eight.

  • lynn_x0kd35 on May 22, 2026

    Good farro salad.

• Chicken and wild rice soup

  • southerncooker on February 03, 2022

    I didn't have fresh dill, so I put a little dried in. Carrots and celery from my farm share. A generous and filling 2 cup serving is 220 calories. I ate a half multi-grain sandwich thin toasted with mine. This added 75 calories for total of 295 calorie meal.

  • julesamomof2 on March 23, 2022

    This was easy and made a nice light soup for weekday lunches. Made alot but kept well for several days.

• Pork tenderloin with creamy pumpkin seed-tomatillo sauce

  • julesamomof2 on March 23, 2022

    Delicious, easy sauce for pork. I grilled the pork whole instead of slicing and pan frying it and I think the dish was better for it. Would make again.

• Smoky smothered pork chops

  • julesamomof2 on November 20, 2025

    Decent enough, but probably not worth repeating. The pork chops themselves were the best part.

• Mini turkey meatloaves

  • silent_kaye on April 09, 2025

    Tasty. I made a double batch which yielded 36 muffins of meatloaf.

• Cajun shrimp in foil packets

  • southerncooker on February 20, 2019

    I quartered the recipe to just make two foil packs for hubby and I. Really good but a bit on the salty side and it was my error I used Tony Chachere's Hot and spicy Creole seasoning instead of the salt free one. I didn't add any extra salt but it was still on the salty side. Next time I'll look for either the low sodium or salt free.

• Cod and potato cakes with smoky roasted red pepper sauce

  • wkhull on November 13, 2025

    I made this with mahi mahi instead of cod and it turned out well. I had to add an extra egg to get it to the right consistency to be able to mash. I also used way more oil than recipe called for to fry the cakes. I made it with the accompanying sauce, but did pop it on the stove to thicken (and heat) it. Nothing out of this world, but decent weeknight fare.

• Smoky roasted red pepper sauce

  • wkhull on November 13, 2025

    Came out a bit thin using an entire 12 oz (drained) jar of roasted red pepper. I simmered it on the stove with a loose cover to get it to reduce. It was a bit "vinegary" for me but tasted good with the fish cakes.

• Sole Florentine with crispy bread crumbs

  • julesamomof2 on March 23, 2022

    The balance was off on this recipe-- the spinach mix was pretty heavy and overpowered the light sole. Leftovers were not good and went in the trash.

• Garden penne bake

  • julesamomof2 on March 23, 2022

    Really nice pasta bake- chock full of vegetables. I made half with italian sausage and half without and the one with the sausage was a hit. I wouldn't call either particularly healthy, but I do appreciate the inclusion of nutrition counts in the recipes.

• Wild rice and barley pilaf

  • julesamomof2 on November 20, 2025

    I quite liked this as a bed for the smoky pork chops from the same book but my daughter said it was the 'grossest' dish I've ever made. So maybe not for barley and/or wild rice haters.