Autumn Stew
Ingredients:
1 tablespoon of olive oil
2 pounds of chicken - cut into bite size
4 cups of water
2 tablespoon of chicken bouillon powder
1/2 teaspoon of salt and pepper
4 cups of cubed, peeled potatos
3 cups of diced, peeled carrots
2 cups of chopped onions
2 tablespoon of flour
Steps:
1. In a large pot heat olive oil over meduim high heat. Add the chicken and cook until no longer pink.
2. Add in the vegetables and cook for about 3-4 minutes. Add in the seasoning.
3. Add in the water and chicken bouillon. Bring to a boil. Reduce heat and simmer for 25 minutes.
4. Stir in the flour in a 1/4 cup of cold water. Add to the soup mixture. Mix well. Stir until boiling. Remove from heat.
Serve with biscuits
This entry was posted on Fri, 02/19/2010 - 15:28
Chicken Enchilada's
Ingredients
12 whole wheat tortillas
1 jar of salsa
1 pound of chicken breast - cubed
2 tablespoon of olive oil
1/2 of an onion - chopped
1/4 teaspoon of chili powder
1/2 a red and orange pepper - chopped
2 cups of shredded cheese
1/4 cup chopped black olives
Steps
1. Preheat oven to 350 degrees.
2. In a meduim skillet heat olive oil over meduim high heat. Add the chicken and cook till no longer pink.
3. Add the onions and cook for 2 minutes. Stir in the chili powder. Add the peppers and cook for about 3-4 minutes.
4. Pour in the 1/4 to 1/2 of the salsa and bring to a boil. Stirring constantly.
5. Remove from heat.
6. In a greased baking dish assemble the enchiladas. In the middle of the tortilla shell place a spoonfull of the meat mixture. Wrap in a roll. Place in dish. Repeat this step until the dish is full of the wraps.
7. Pour the remaining salsa over the wraps. Sprinkle cheese and olive oil.
This entry was posted on Tue, 02/09/2010 - 10:58
Lazy Man Stroganoff
Ingredients
1 tbsp olive oil
1 pound of extra lean ground beef
1/4 of a purple onion - sliced
1/2 of a yellow and red pepper - sliced
1 can of cream of mushroom soup
1/4 cup of milk
1 tsp of italian spices
1 package of broad egg noodles
Steps
1. Cook noodles according to package directions.
2. In a skillet heat olive oil over medium high heat. Add the ground beef and fry until no longer pink. Drain off the fat.
3. Return to burner and add the onions. Cook for about 2-3 minutes. Add the peppers and cook for another 2-3 minutes.
4. In a small bowl mix cream of mushroom, milk, and spices.
5. Pour over the meat mixture and stir well.
6. When noodles are ready pour the mixture over the noodles and mix well.
Serve with a green salad.
This entry was posted on Wed, 02/03/2010 - 14:06
Pizza Stuffed Pockets
Ingredients
1/4 cup chopped pepperoni
1/4 cup shredded mozarella cheese
2 tbsp of spaghetti sauce (or more if perferred)
1/2 red/yellow pepper chopped
1 can of sliced black olives
1 package of Pita Pockets
Steps
1. Preheat the oven to 400 degrees
2. In a bowl stir together, mozzarella cheese, veggies and olives.
3. With a sharp knife cut a slit around one side of the pita pocket that is wide enough to spoon in the filling.
4. Fill the pocket with the cheese mixture.
5. Bake for 15 minutes or until the cheese has melted.
This entry was posted on Wed, 02/03/2010 - 13:36
Chicken and Rice Wraps
Ingredients
1 tablespoon of olive oil
1 lb of boneless, skinless chicken breast - cubed
1 red/green pepper - sliced
1/2 purple onion - sliced
2 cups of rice
1/2 cup of plum sauce (use more if you want)
Steps
1. Cook rice according to package directions
2. Heat the oil in a skillet on medium high heat.
3. Cook chicken until no longer pink.
4. Add the onions and cook for about 2-3 minutes, until tender.
5. Add the peppers and cook for about 3 minutes.
6. Add the plum sauce and mix weel. Cook for about 3-5 minutes. Stirring often.
Wrap Assembly
1. In the middle of the wrap place the amount of rice you want.
2. Top the rice with the veggies.
3. Fold the wrap and EAT!
This entry was posted on Wed, 02/03/2010 - 13:26
We want to honour the wisdom that young women have by providing a safe, non-judgmental environment to share their experiences- From body image and self esteem, to relationships, substance use and safer sex. If it’s important to you, it’s important to us!
Girls Group will be happening every Wednesday from January 27, 2010 through March 31, 2010 from 6:00 pm-8:00 pm at YAP. Facilitators will be Laura Burkholder and Lennise Mann.
We provide transport, and a healthy meal that we can cook together. Talk to Laura Burkholder (250 565 6331) or Lennise Mann (250 565 4127) for more information
This entry was posted on Mon, 01/18/2010 - 11:03
Fettucini with Broccoli
Ingredients
1 package of fettucini noodles
3 cups broccoli florets
1 cup whipping cream
1/4 cup butter
1 cup grated parmesan cheese
1/2 tsp salt
1/4 tsp pepper
Steps
1. In a large pot of boiling water cook the pasta for 6 minutes. Add the broccoli and cook until the pasta is tender - about 2 minutes. Drain the water from the pot.
2. In a saucepan bring the whipping cream and butter to just a boil. Reduce the heat and stir in the parmesan cheese, salt and pepper. Add to the pasta and mix.
Serve with a green salad.
This entry was posted on Fri, 01/15/2010 - 15:19
Catelli Classic Lasagne
Ingredients
12 lasagne noodles - cooked
1 onion - chopped
1 garlic clove - chpped
2 tbsp olive oil
1 pound of extra lean ground beef
1 jar/can pasta sauce
1 tsp italian spices
1 container of cottage cheese
1 package of frozen spinach - cooked and drained
1 egg
3/4 cup of shredded mozzarella cheese
Steps
1. Preheat oven to 350 degrees.
2. Heat olive oil in a frying pan over medium high heat. Saute onions and garlic for 2 minutes. Add beef and fry for about 5 minutes. Drain off the fat out of the pan.
3. Add pasta sauce to meat mixture and simmer for 5 minutes.
5. In a bowl combine spinach and cottage cheese. Mix well. Add 1/4 of the shredded cheese, egg and mix well.
This entry was posted on Fri, 01/15/2010 - 13:05
Chicken Quesadillas
Ingredients:
1 tablespoon of olive oil
1 lb of boneless, skinless chicken breast - cubed
1 red/green pepper - chopped
1/2 purple onion - chopped
1 cup of salsa
1 1/4 cup of grated cheddar cheese
8 large tortillas wraps
Optional: sour cream
Steps:
1. Preheat the oven to 375 degrees.
1. Heat the oil in a skillet on medium high heat.
2. Cook the chicken for 4-5 minutes, until no longer pink.
3. Add the onions and peppers, saute for 3-4 minutes, until softened. Remove from heat.
4. Spread 1/4 of the mixture on one half of a tortilla. Top with grated cheese, sour cream and salsa. Fold the wrap over so it is a half moon shape or you could use a whole tortilla wrap and cover that topings with another one.
5. Wrap in aluminum foil and place on baking sheet in oven. Bake for 15 minutes or until cheese is melted.
Rainbow Pasta Salad
Ingredients:
1 package of tri-coluted pasta assortment
2 large tomatoes - diced
This entry was posted on Fri, 01/08/2010 - 10:43
Split Pea Soup
Ingredients:
2 1/4 cup of dried split peas
2 quarts of water
1 1/2 pound ham bone
1 onion - chopped
3 cloves of garlic - chopped
3 stalks of celery - chopped
1 pkg of bacon - fried and crumbled
pepper to taste
Steps:
1. Bring water to boil. Pour in the split peas, hambone, onion and garlic. Boil for an hour.
2. Remove the ham bone. Cut off the meat from the bone. Dice and return to the soup. Simmer for another hour.
3. Add the celery and simmer for 30 minutes.
4. This soup is ready once the split peas have formed the thick broth for this soup. They will no longer be able to be seen.
Biscuits
Ingredients:
2 cups of flour
3 teaspoons of baking powder
1 teaspoon of sugar
1/2 teaspoon of salt
4 tablespoon of shortening or
4 tablespoon of softened margarine/butter
3/4 - 1 cup of milk
Steps:
1. Preheat the oven to 425 degrees.
2. Mix the dry ingredients in a large bowl.
This entry was posted on Wed, 01/06/2010 - 11:09
