No Bake 8 Minute Cheesecake Pie

Creamy, dreamy light as a feather cheesecake pie. Just right for those hot summer nights when you really don't want to put the oven on. And it has Greek yogurt in it to make you feel like you are eating something good for you!

Ingredients:

1 - 8 oz (250g) pkg cream cheese, at room temperature

1/3 cup sugar

1 cup vanilla Greek yogurt

2 tsps vanilla extract

2 1/2 cups Cool Whip, plus more for topping

1 - 8" graham crumb pie crust

Start by beating the cream cheese until smooth, then add the sugar and whisk in the yogurt and vanilla. Fold in the Cool Whip and spoon into the prepared pie crust. You can make your own graham crust but the pre-made ones make this recipe easy as, well... "pie"! Chill the pie for at least 4 hours or you can freeze it for up to 2 months. Just defrost in the fridge overnight. Then spread more Cool Whip on top and add berries or a dusting of cocoa powder. Serves 8

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Hot and Sticky Chicken Wings

To borrow from KFC's trademark line... They're Finger Lickin' Good!

Ingredients:

2 lbs chicken wings

1 tbsp baking powder

1/2 - 3/4 cup of your favourite BBQ sauce

We used this one:

https://www.hotandcoldrunningmom.ca/2025/03/johns-homemade-all-purpose-bbq-sauce.html 

Take the wings and separate drumsticks and flats. We left the wing tips on the flats. Pat the chicken dry then place in a bag with the baking powder. Shake to coat. Line baking sheets with foil and sit racks on top. Spray the rack with cooking oil and place the wings on top leaving space between each piece. I used two pans. Bake at 375°F for 45 minutes. Now brush with sauce and return to the oven for 10 minutes. Flip them over, coat with sauce again and back in the oven for a final 10 minutes.

Serves 2-3

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Tiramisu Chia Pudding

Getting on the viral Tiramisu Chia Pudding train here with this easy dessert (or breakfast) packed with all the good stuff - fiber, protein and flavour!

Ingredients:

1/2 cup chia seeds

2-3 tbsps maple syrup 

1 tsp vanilla

1 1/2 cups milk (18% protein milk to up protein)

1/4 cup strong coffee, cooled

1 1/2 cups vanilla Greek yogurt

2 tsps cocoa powder

30 g scoop protein powder (optional)

Reserve 1/2 cup Greek yogurt, then combine the chia seeds, maple syrup, vanilla, milk, coffee and 1 cup Greek yogurt (and protein powder if using) in a bowl. Let sit 15 minutes then stir and spoon into serving bowls. Refrigerate at least 2 hours or overnight. Top with the balance of the Greek yogurt and dust with cocoa powder. Makes 6 - 1/2 cup servings.

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Honey Mustard Air Fryer Salmon

This is an incredibly simple way to prepare salmon. Just add some tender spring vegetables like these hosta shoots and snow peas for a fresh, light dinner.

Here's the link to the veggie recipe:

https://www.hotandcoldrunningmom.ca/2025/05/hosta-shoots-and-snow-peas.html 

Ingredients:

2 salmon fillets, 4 oz each

1 tbsp grainy Dijon mustard

2 tsps honey

lemon slices

Pat the salmon fillets dry with paper towels. Mix the Dijon and honey together and brush on the tops of the fillets. Spray the air fryer basket and place the salmon. Top with a couple of thin slices of lemon and air fry at 375°F for 8-10 minutes or until an internal temperature of 145°F is reached. Serves 2 

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Ground Chicken Enchiladas

These tasty ground chicken enchiladas are an easy make-ahead meal that can even be frozen and thawed in the fridge overnight for when you need them.

14 oz ground chicken

10 - 6" whole wheat tortilla wraps

1 tsp garlic powder

1/2 tsp black pepper

1 tsp ground cumin

1 1/2 tbsps chili powder

2 tbsps finely chopped red bell pepper

1/2 cup canned black beans, drained

1/2 cup chopped, packed spinach

1/2 cup kernel corn

1/2 cup cottage cheese (optional)

2 cups shredded cheddar or mozzarella

2 cups salsa

In a non-stick skillet brown chicken on medium high heat breaking it up until no pink remains, about 8-10 minutes. Add the garlic powder, black pepper, cumin and chili powder in the last couple of minutes. Remove from heat. Add the black beans, corn, red pepper, cottage cheese and spinach. Spoon 1/3 to 1/2 of the salsa on the bottom of a 13 X 9" baking dish. Lay out the tortillas on a work surface and spoon out the filling evenly on one side of each. Roll them up, leaving the ends opened and lay seam side down in the baking dish. Pour the balance of the salsa on top and sprinkle on the shredded cheese. Bake uncovered at 400°F for 25 minutes. Broil 2-3 minutes if you want a golden top. You can garnish with chopped tomatoes, sliced avocado, sour cream, ranch dressing, etc. Serves 6

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Cottage Cheese Egg Salad Sandwich

Here's a healthier,wholesome low fat high protein version of the classic egg salad sandwich.

Ingredients:

4 eggs

2 tbsps diced sweet onion

1/4 cup low fat cottage cheese

2 tsps Dijon or grainy Dijon mustard

2 tsps fresh lemon juice

1 tbsp fresh chopped parsley

1 tbsp fresh chopped chives

salt and pepper to taste

Boil the eggs for 10 minutes then drain and sit them in cold water. Once cooled, peel and cut in half lengthwise. Remove 2 yolks and place in a blender along with the cottage cheese, Dijon and lemon juice. Remove to a bowl and add the diced onion, parsley, chives, salt and pepper. Chop the rest of the eggs and mix all together. Spread on your favourite bread and add spinach or lettuce to complete your sandwich. (I like to make a dent in the filling where I'm going to cut the sandwiches so the filling cuts cleaner). Makes 4 sandwiches or 2 overstuffed ones.

Adapted from: whollytasteful.com

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Lemon Chicken Orzo

Juicy chicken thighs on a bed of tender orzo pasta just bursting with flavour!

Ingredients:

5 bone-in chicken thighs

juice and zest of 1 lemon

1 tbsp Dijon mustard

3 tsps minced garlic

1/4 tsp red pepper flakes

salt and pepper to taste

2 tbsps olive oil

 

Orzo:

3 green onions, sliced

1 cup orzo

1 tsp garlic powder

2 1/2 cups vegetable or chicken broth

1 - 1 1/2 cups chopped kale or spinach

salt and pepper to taste

parmesan and fresh chopped basil leaves to serve

 

Mix the lemon juice and zest, Dijon, minced garlic, red pepper flakes, salt and pepper together. Add the chicken to coat and marinate for 30 minutes. Heat the olive oil in a skillet to medium. Add the chicken skin side down and cook for 5 minutes, then turn them over and cook another 5-6 minutes. Remove to a plate. Add green onions to the same skillet and cook 1-2 minutes, then add the orzo to lightly toast and coat with oil from the pan. Pour in a 1/2 cup broth to deglaze the pan. Add kale, salt, pepper and garlic powder and the rest of the broth. Bring to a boil and return the chicken to the pan, skin side up. Cover and simmer for 20 minutes. Plate with chopped basil and serve with parmesan. Serves 2-3

Adapted from: cooking with Rocco

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