Directions

1. Melt butter in frying pan.  Sauté celery and onion until slightly soft and fragrant
2. If using fresh vegetables, add them now and cook until tender but crisp
3. Add flour and combine until dry
4. Add broth and bring to a boil.  Cook until thickened
5. If using leftover cooked vegetables add them to the pan now and stir to combine
6. Add cooked turkey and combine
7. Transfer entire mixture to casserole dish
8. Cover with your stuffing
9. Bake at 350 F for about 30 minutes until hot and bubbling at the edges
10. Let rest for 5 to 10 minutes and serve

Directions

1. Prepare Stove Top Stuffing according to directions on box and set aside
2. Empty contents into casserole dish
3. Add one can of milk and stir to combine
4. Add frozen vegetables and cooked turkey and combine
5. Cover mixture with stuffing
6. Bake at 350 F for approximately 30 minutes until hot and bubbling at the edges
7. Let rest for a few minutes before serving

Tips:  Version 2 is definitely quicker, however be aware that you are using prepared foods that contain more salt and other things you might not want as compared to Version 1.  If using chicken to make this recipe, use chicken broth!

Directions

1. Scramble eggs in a mixing bowl
2. Add all remaining ingredients, using only about 3 ounces of the tomato juice
3. Combine well and use your hands to form mixture into a log if making the loaf
4. Place loaf in a baking dish and cover with remaining tomato juice
5. Bake in oven at 350 degrees F or approximately one hour or until meat thermometer reaches 180 degrees F
6. If making the sliders, combine well and form into 3 ounce patties, (approximately 4 inches in diameter)
7. Grill sliders for 5 minutes on each side

Tips:  

• Use a slider press to make patties uniform
• If freezing sliders, place between wax paper and place in a freezer bag
• If making the loaf, you can save a little of the tomato juice to pour over halfway through the cooking time

Directions

1. Saute onion and garlic in hot olive oil until soft and fragrant (about 2 to 3 minutes)
2. Add chickpeas to the pan and cook to combine flavours about 3 minutes.  If using uncooked zucchini, add it to the pan and cook for another minute or two.  (Grilled zucchini can be added at the end). Add a little salt and pepper
3. Reduce heat to low and cover
4. Add penne to large pot of boiling salted water and cook until ‘al dente’ (about 10 minutes)
5. While pasta is cooking, heat tomato sauce in another pot
6. Drain cooked pasta, reserving about ⅓ cup pasta water
7. Return pasta to the large pot.  Add chickpea mixture, pasta water, grilled zucchini and tomato sauce.  Toss to combine. Serve in heated bowls with grated parmesan and fresh herbs

Variations:  

• Instead of adding tomato sauce in step 7, add extra virgin olive oil, a bit of lemon juice, lemon zest and fresh herbs
• Add whole baby spinach leaves at the end to either version
• If you’ve got leftovers, put them in an oven safe dish, top with parmesan and mozzarella and bake in oven until cheese melts for a cheesy casserole version

Directions

1. Thinly slice onions and set aside
2. Melt butter in pot
3. Add onions and garlic and saute until onions are translucent and soft
4. Add wine (and cognac if you are using it) and combine
5. Next, add beef stock and seasonings
6. Combine and simmer 20 to 30 minutes
7. Preheat broiler
8. Pour hot soup into oven/broiler safe bowls
9. Cover top with dried or toasted French bread
10. Cover toast with cheddar or gruyere, sprinkle parmesan on top
11. Place bowls on baking sheet covered with foil and broil until cheese is melted and slightly browned

Tips:  Serve with a napkin around onion soup bowl handle because bowl will be very hot!

Directions

Directions

1. Layer a 9×13 inch buttered glass baking dish with bread.  Cover dish entirely. Place ham and cheese over bread and top with another layer of bread, as if making a sandwich
2. In a bowl, beat eggs.  Add milk and beat briefly to combine
3. Add pepper, Worcestershire, Tabasco, onion and pepper and stir to combine
4. Pour mixture evenly over the sandwiches.  Cover and let stand in refrigerator overnight
5. In the morning, melt butter and pour over top.  Cover entire dish with the corn flakes
6. Bake uncovered for 1 hour in a preheated 350 degree oven.  Let stand 10 minutes before serving
7. Drizzle with maple syrup (optional)
8. Serve with fruit

Tips:  When I’m pressed for time, or just making this for hubby and me, I do not cut the crusts off.  It doesn’t look as neat, but I find the heartiness of the crusts satisfying and more filling.

Variations:  use whole wheat or white bread; use Swiss cheese, or your favourite cheese; omit ham for a vegetarian version

Directions

1. Toast pine nuts in a non stick pan over medium heat until golden brown.  (You could also do it on a baking sheet in the oven). Remove from heat and set aside
2. Wash and dry brussel sprouts.  Trim end and slice in half, lengthwise
3. Heat olive oil in non stick pan.  Add brussel sprouts to pan. Stir to coat and cook until bright green and fork tender.  (If pan is drying out as brussel sprouts are cooking, add a splash of water rather than adding more olive oil).  Stir frequently
4. Slice prosciutto into pieces and add to pan, along with pine nuts.  Stir to combine and heat through.

Tips:  1) Watch pine nuts closely if doing them on the stove…they can go from golden to burnt quickly!!  2) Cover brussel sprouts with a lid before adding prosciutto and nuts to speed up cooking time slightly

Directions

1. If you have a slow cooker with a browning option, quickly brown the pork chops in a little olive oil.  Once they are lightly browned add the onion and cook for 2 to 3 minutes. Remove from heat
2. Remove pork chops and set aside  
3. Add the apples to the onion.  Next add potatoes, and carrots.  Return pork chops to the pot
4. Pour in broth and wine.  Then add bay leaves, salt and pepper. Stir lightly to combine the liquids
5. Add the kale and cover
6. Cook on low for about 4 hours to 5 hours

Tip:  If you don’t have the browning option on your slow cooker, just add the uncooked pork chops on top of the apples and onions and add all ingredients.

Directions

1. Boil salted water for pasta in large pot
2. Slice chicken breasts lengthwise and then in half or thirds if the breast is very large
3. Place flour on a plate and season with salt and pepper.  Dredge chicken in seasoned flour
4. Heat butter and olive oil in frying pan until hot
5. Place chicken in pan and cook until golden brown, then turn over and do the same on the other side.  (Butter and oil together will prevent the chicken from getting too brown)
6. Remove chicken to a plate and cover
7. Add pasta to the boiling water and cook until ‘al dente’ (about 5 or 6 minutes)
8. Add sundried tomatoes and capers to the pan juices and sautee for about 3 minutes while stirring
9. Add wine, lemon juice, chicken broth and about a tablespoon of the seasoned oil from the sundried tomatoes to the pan.  Stir to combine.
10. Return the chicken to the pan.  Cover and cook until pasta is done.
11. Remove pasta from pot.  Reserve about ½ to 1 cup of pasta water
12. Add pasta and pasta water to pan.  Stir to combine. Cover and cook for another minute or two to combine flavours
13. Serve in heated bowls sprinkled with parmesan cheese and Italian parsley
14. Enjoy!  (I didn’t want to end on 13 steps!!)

Tip:  Using pasta water and heated bowls will allow your light sauce to stick to the pasta

Directions

1. Toast pine nuts until golden brown, about 4 minutes in pan on the stove on medium.  Watch carefully so they don’t burn. Set aside to cool
2. Combine broccoli, apples, onions and nuts in a serving bowl
3. Add oil, vinegar, salt and pepper and combine well
4. Let sit for at least 15 minutes to allow dressing to absorb into broccoli, especially if using raw broccoli

Variations:  Use raw or lightly steamed broccoli.  Use walnuts or pecans instead of pine nuts, or make it nut-free.  Keeps nicely in the refrigerator for 4 or 5 days

Directions

Directions

1. Cook pasta to “al dente”, according to the directions on the package
2. While pasta is cooking, place all dressing ingredients in a jar and shake well to combine
3. Drain cooked pasta and place in a bowl.  While pasta is still hot, but not steaming, add the dressing and combine well
4. Steam broccoli for about 2 minutes, until bright green.  Set aside until pasta is cool
5. Drain and chop artichoke hearts into large quarters and add to pasta
6. Once pasta is cooled down, add all vegetables and basil.  (Basil will turn black if added to hot pasta)

Variations:  

• Use any type of pasta or vegetables you like!  
• Add broccoli raw, rather than steamed

Directions

1. Defrost cool whip according to directions
2. Unwrap ice cream sandwiches and place in bottom of pan
3. Pour about ⅓ of the caramel sauce over the sandwiches
4. Spread half the tub of Cool Whip over top (less if you are doing a small cake)
5. Repeat with another layer of sandwiches, sauce, and Cool Whip
6. Finish by adding vertical streams of caramel sauce, and then use a knife or toothpick to gently pull the sauce in the opposite direction, which creates a pattern similar to the Mille Feuille pastry pattern.  Option: Create any design you like!
7. Place in freezer until 10 minutes before you serve it

Variations: 

• Make it one layer if pan is shallow
• Use chocolate sauce instead of caramel
• Use caramel on one layer, and chocolate on the other
• Add Sliced bananas to middle layer
• Use blended mixed berries instead of the sundae sauce – they can be fresh or frozen

Directions

1. Put rice and water in a pot  – cover and bring to a boil
2. Reduce heat and simmer on low until almost all water is absorbed (about 15 minutes), then turn off heat, keep covered, and allow rest of water to absorb into rice – (this prevents rice from sticking to the pot)
3. While rice is cooking, chop the vegetables and parsley and set aside
4. While rice is still warm to hot, add approximately 2 parts olive oil to one part white wine vinegar and salt and pepper.
5. Mix well.  Taste and adjust seasonings as desired
6. Once rice is cool, add vegetables and parsley
7. Mix well together and serve

Variations:  Change the vegetables and seasonings as desired (tomatoes, black olives, onion, feta cheese, different herbs, etc.)

Tips:  Adding oil, vinegar, salt and pepper while rice is still warm to hot will allow dressing to absorb into rice and you’ll have no need to re-adjust seasoning before serving

Directions

1. Place water in saucepan.  Cover and bring to a boil.
2. Remove pot from heat, stir in couscous.  Cover and let stand about 3 minutes.
3. Once water is absorbed, couscous is cooked.  Fluff couscous with fork and let cool for 1 to 2 minutes.
4. While the couscous is still hot, transfer to your serving bowl and dress with olive oil, lemon juice, lemon rind, salt and pepper.  Fluff with fork to combine.
5. Once couscous is completely cool, add chickpeas, vegetables and herbs.  Stir to combine and fluff with a fork before serving.

Variations:  Use any vegetables or herbs you like!

Tips:  Using a lemon zester will give you lovely thin ribbons of lemon rind.  Also, if you have leftovers, the roasted chickpeas will soften overnight for the next serving and will still taste delicious.  

Directions

1. Combine tomatoes, olives, garlic, basil, pepper and olive oil in a bowl and let sit for 15 minutes to overnight
2. Slice peppers longways and hollow out ribs and seeds
3. Brush peppers with olive oil and grill for 2 minutes on each side on medium high heat, until there are grill marks, but peppers are still firm
4. Remove peppers from heat and let cool
5. Fill each pepper boat with tomato mixture
6. Serve at room temperature or place stuffed pepper boats in glass dish and heat in oven about 25 minutes at 350 F until tomatoes are warmed and slightly blistered

Variations:  Use any colour pepper and tomato that you can find.  Serve cold or warm. Use whichever herbs you prefer to complement the meal you are making

Directions

1. Blend all ingredients (except croutons, lettuce and bacon) in a blender or food processor to combine
2. Add lettuce, croutons, bacon to salad bowl and top with the dressing, just before serving
3. Combine well and enjoy!

Variations:  Make it gluten-free by using chickpea croutons instead of bread croutons!

Directions

1. In frying pan, saute ¾ cup fresh vegetables in olive oil until hot but still crisp.  Add cooked rice and a sprinkle of sea salt and ground pepper. Remove mixture from pan, cover with a lid and set aside.  (Because eggs cook quickly, this mixture will stay warm until eggs are cooked and you are ready to serve)
2. Add a little more olive oil or butter to pan.  Add eggs and cook to desired doneness on each side if doing over easy eggs…(only a minute or so on each side if you like a runny yolk)
3. Remove eggs, rice and veggies to a plate.
4. Slice half an avocado, tomato, or other fruits

Variations:  If you don’t like over easy eggs, choosing scrambled, fried, poached or hard-boiled eggs would work too.  Use any vegetables or seasonings you like! Add chopped fresh herbs to kick up the presentation and elevate the dish to another level!

Directions

1. Melt butter in a large frying pan and cook the garlic and onion for 5 minutes.
2. Add clams, wine and clam juice and simmer for 10 minutes.
3. Add the parsley and cooked pasta.  Toss well.
4. Place on heated plates and top with grated cheese before serving.          

Directions

1. Heat butter or oil in soup pot.  Add celery and onion. Cook until soft and fragrant, about 3 minutes
2. Add all vegetables and cover with broth.  (In order for the soup to have some thickness, broth should be just cover the vegetables)
3. Simmer until vegetables are soft (usually 10 to 12 minutes)
4. Once vegetables feel soft when tested with a fork, use immersion blender to blend the soup to your desired consistency
5. Add chicken, if using, season to taste, stir and serve

Variations:  Use any vegetables or seasonings you like!  For a completely vegetarian dish, use vegetable broth instead

Directions

1. Cut cabbage into chunks
2. Heat olive oil in pan over medium heat
3. Add cabbage and garlic.  Stir to coat with olive oil.  Cook about 3 minutes or until pan is almost dry
4. Add a bit of water and cook to tender crisp.  Add salt and pepper to taste. (If you prefer the cabbage softer, add an ounce or two of water until the cabbage reaches your desired texture)

Directions

1. Place rice and broth in a pot.  Cover and bring to a boil.
2. As soon as rice boils, reduce heat to low, keep covered and cook until all water is absorbed.  (I usually set a timer for 15 minutes, and once most of the water is absorbed, but still slightly covering the rice, I turn the burner off and keep rice covered until it cooks.  This avoids rice sticking to the pot or burning.  Cooking time for brown rice is 30 to 40 minutes)
3. Mix in vegetables and herbs before serving, if you are using them

Directions

1. Mix all ingredients for marinade and pour over salmon.
2. Marinate for a minimum of 2 hours.
3. If preparing salmon to freeze, place salmon in individual ziploc bags and pour marinade in bag.  Remove air from bag and close tightly before placing in freezer.
4. To cook on barbeque, soak cedar plank in water for at least 2 hours.
5. Preheat barbeque to about 500 degrees.  Place marinated salmon on plank and cook for approximately 10 minutes
6. If baking in conventional oven, preheat oven to 350 degrees.  Place salmon in oven proof dish and cook for approximately 20 minutes

Directions

1. Heat olive oil in pot; add chopped onion and cook until fragrant and translucent
2. Add the mixed grains/legumes
3. Add the can tomatoes
4. Add chicken broth
5. Add water
6. Bring to a boil
7. Reduce heat to medium low and cook for 60 to 80 minutes.  Grains should be tender, but not too soft
8. Optional:  In the last 15 minutes of cooking add chopped carrots, celery chicken, or whatever vegetables you prefer!

Directions

1. If you have a slow cooker that browns, sear the roast on all sides before adding other ingredients.  You can use another pan to sear the roast too, but only do this if you have the time!
2. Add broth, wine, tomato paste and seasonings to the roast in the slow cooker
3. Stir briefly to combine
4. Add chopped vegetables (above shapes are only suggestions!  Chop as you like!)
5. Set slow cooker on low and cook for about 6 hours with lid on.
6. Enjoy!

Directions

1. Beat eggs and milk well
2. Gradually pour in flour and salt
3. Mix together with a mixer and let stand for ½ hour, covered
4. Preheat oven to 350 degrees
5. Pour about a tablespoon and a half of hot vegetable oil in each section of large muffin tin
6. Bake at 350 degrees for approximately 20 minutes, or until puffed and golden brown.  (Turn oven light on to monitor progress)