Recipes for Pediasure, Boost or Ensure ! From Breakfast to Dessert! To Icy Treats! #Recipes #Canadian Basics!

Spice up your Pediasure, Boost or Ensure !

The other day Glenna posted an amazing recipe for Home Made Pediasure 🙂
Ironically today I received a freebie from Pediasure that contained recipes to make with Pediasure! I am sure homemade Pediasure, Ensure or Boost could be used in these recipes without issues! Click on the picture to see it better ! I thought taking pictures was much easier than typing it all out! Enjoy!

Make Your Own Pediasure!

Thanks to a wonderful fan who contacted me with this tip. 🙂

Make your own Pediasure for under a $4.00 per batch!

Homemade High-Calorie Pediatric Shake

12 oz. vanilla ice cream (abt. 2 fat scoops with a regular 1/2 cup disher)
1-1/4 c. apple juice
1 c. frozen fruit
2 scoops whey protein powder, vanilla
2 mL Poly-vi-Sol with Iron
1 small or 1/2 large banana (OR 1/2 avocado)

Blend all ingredients well and serve!


Store any remainder in the refrigerator. Makes about 4 8-oz servings; keep in mind that I’m making shakes for two children, so I’m using enough Poly-vi-Sol for two kids. If you’re planning to feed just one kiddo with this, you might either cut the whole recipe in half, making two shakes, or just cut the vitamins. You could also add chocolate syrup or other flavorings for variety/calories (though it’s got plenty of those–keep reading!)

Nutrition info: Per 8 oz serving – 256 cal, 6.3 g fat, 35.4 g carbs, 14.6 g protein.

Total Cost:
Ice cream: $4.00 per 4 litre no name pail
Fruit: 2.99/pound depending on the fruit and the season 🙂
Frozen juice: 0.99 per litre
Protein powder: 32.98/5 pounds
Poly-vi-Sol: 8.99/50 mL
Bananas:  About 59 cents/pound

The best part is ~ use COUPONS for some of these ingredients and reduce your costs even more!

1 batch shakes: $3.58
1 8-oz serving: 89 cents

For complete nutritional values and more info, see the original post on:


Thai Pasta Salad ~ $2.00 Cost Per Serving

thai chicken pasta

Over the summer months, it gets so hot that even the mere thought of turning on the oven to cook something makes me break out into a sweat.

Thai Pasta Salad is simply perfect for this time of year. It’s low in fat, yet it also contains a healthy dose of protein, carbs and veggies. You’ll have a balanced and complete meal with just this dish alone. After a hot afternoon spent mowing the lawn or a long day at work –this dish really satisfies.  Best of all, it involves just a few minutes of stove time. The mix of spices is a lot more creative than some boring macaroni salad. 🙂

You can also make this recipe vegetarian style, either by leaving the chicken out, or replacing it with 12-16 ounces of very firm tofu.

Thai Pasta Salad 

1 lb chicken breasts, cut into smallish pieces
1 lb box of dried linguine
2 medium tomatoes, chopped
1 red bell pepper, chopped
30ish cilantro leaves

1) Season the chicken pieces with cayenne and/or black pepper. Heat oil in a large non-stick pan and then sear the chicken on high heat for just a few short minutes (certainly cook it through, but try not to overcook the chicken). Set aside.

2) Cook linguine according to directions. While water is boiling/pasta is cooking, make the dressing mixture (see below). Combine pasta with tomato, red pepper, cilantro and dressing mixture. Add the chicken and stir well. Can be served warm or cool.

Dressing Ingredients:
1/4 cup olive oil
2 cloves garlic, chopped finely
1/4 teaspoon crushed red pepper flakes
3 Tablespoons lemon juice
2 Tablespoons soy sauce
2 Tablespoons hoisin sauce*
1/2 teaspoon oregano
1/4 teaspoon pepper

3) Heat oil in a very small saucepan. Add chopped garlic and red pepper flakes. When the garlic and pepper flakes begin sizzling in the oil, remove from heat and add the remaining dressing ingredients. Set aside.

* Hoisin sauce can be found in the Asian food aisle of any major grocery store.

Serves 4 generous portions or 6 smaller portions.and a total cost per serving of about $2.00 per serving

Free! Sun-Maid Raisins & Dried Fruits Our 100th Anniversary Book

Sun-Maid Raisins
& Dried Fruits Our 100th
Anniversary Book

Our 100th Anniversary Book One hundred years in the making, Sun-Maid’s century of experience answers all your questions on raisins and dried fruits—their unique characteristics, their history, and how they are grown, processed, marketed, and enjoyed throughout the world.



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Click here to get yours 🙂

My Top 3 Things To Make Instead of Always Buy

Sure you COULD make them yourself but why WOULD you when it’s easier to run to the store?

  1. It’s inevitably healthier (and fresher) to make something at home with all natural (and organic, preferably) ingredients than to buy a commercially-packaged item.
  2. It’s almost always cheaper to make your own, and if it’s not right now, consider that you’re investing in your health so that you don’t have to shell out cash for medical expenses later on.
  3. Once you build up a bit of a collection of natural products and foods, it becomes easy to make things from scratch.

Here are our top 10 things to make rather than purchase:


Homemade Bread:

Of course, we eat one loaf straight from the oven.  Ya just can’t help it.

You can buy bread bags with ties from Walmart for a couple bucks.  I let my loaves cool, then go ahead and place each one in a bag with tie, then freeze.  Simply set on counter to thaw, then use as normal.

Delicious!  You DO have butter, right?


  • 1/2 cup warm water
  • 3 (.25 ounce) packages active dry yeast (OR 6 3/4 teaspoons active dry yeast)
  • 1/4 cup organic, unbleached flour
  • 1 tablespoon sugar/sucanat
  • 2 cups oats
  • 2 cups whole wheat flour
  • 4 1/2 cups warm water
  • 1 1/2 tablespoons salt
  • 2/3 cup brown sugar/sucanat
  • 2/3 cup vegetable oil
  • 10 cups organic, unbleached flour


  1. In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
  2. Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
  3. Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
  4. Divide dough into five or six pieces.  Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour. (No need to cover the bread to let it rise in pans.)
  5. Bake at 325 for 30 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.

Now. Time to get your bake on!

Get ready for your kitchen to be invaded!  You won’t have to say a word.  The wonderful aroma of fresh-baked bread will draw all of your children away from their favorite activities asking for a slice…..and for butter.  I really hope you have butter.



Homemade Pancake Mix


  • 1 1/2 cups organic unbleached flour
  • 1/2 cup organic whole wheat flour
  • 4 tablespoons sugar
  • 31/2 tablespoons baking powder
  • 2 teaspoons salt
  • 2 tablespoons wheat germ
  • 2 eggs, beaten
  • 2 cups milk (add more once mixed if too thick)
  • 4  tablespoons unsalted butter, melted


  1. Mix dry ingredients.
  2. Add milk, eggs, and melted butter (not hot, though).
  3. Stir til combined.
  4. Lightly butter griddle and turn to medium-high/ high heat setting.  Once hot, pour 1/2 cup or less onto griddle for each pancake.
  5. Flip when bubbly.
  6. Pat your pancakes. (Insert wink here.)  If they jiggle when you pat them they need another minute.  You don’t want raw in the middle.
  7. Serve with butter and honey or maple syrup.

This is a regular batch for me, but if your family doesn’t need this much, feel free to cut the recipe in half.  I usually have a few pancakes left and I either put them in the fridge for the next morning, or freeze them for whenever.  You won’t regret making too many, I promise!



Homemade Cream of Chicken Soup


  • 1 1/2 cups chicken broth
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt (or less; taste to test)
  • 1/4 teaspoon parsley
  • dash of paprika
  • 1 1/2 cups milk
  • 3/4 cup flour


1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

*This yields the eqivalent of about two cans of store bought condensed Cream of Chicken soup.


Picky Eaters In Your House? Try These Unique Breakfast Wraps!

PBJ_with_SBG__WrapPicky Eaters?  Try this idea for breakfast…. great for teenagers who are running out the door too.

1 Whole Wheat Wrap
1 Tbsp reduced fat peanut butter
1 Tbsp sugar-free jam
2 strawberries, hulled and sliced
1/4 banana, cut in half lengthwise
2 Tbsp low fat granola

Spread peanut butter evenly over entire Flatout. On one rounded end, spread jam. Layer strawberry, banana and granola. Roll, cut and enjoy!

263 Calories â—Ź 14g Protein â—Ź 50g Carbs â—Ź 12g Fiber â—Ź 8g Fat

Strawberry Shortcake Skewers

Mmmm how delicious do these look?  Perfect for a light dessert or even an after school snack! 

strawberry shortcake skewers

I’ve seen this recipe on quite a few sites and they’re really so simple to make too.  You could make these using an Angel Food cake mix put up into squares or a Pillsbury Biscuit mix cut into small circles… get creative!

I’ve also seen them with just the cake & strawberries on the skewer then dipped in a dish of whipped cream or you could even do chocolate too! Mmmm!

For those wanting less carbs or with dietary restrictions ~ omit the cake/biscuit bites and add in a layer of sliced banana and pineapple chunks to make a fruity delicious snack!