Thursday, November 23, 2017

Mexican Chicken and Rice Casserole

Kid favorite: Recipe found here

  • 2 Chicken Breasts boneless and skinless chopped into 1 inch size pieces
  • 1 cup Basmati White Rice (you can use any kind of rice you prefer, note: my directions use Basmati Rice and I cooked it via the instructions on the package. This equals 3 cups cooked rice).
  • 1½ cups Chicken Broth
  • 1 16oz jar medium Salsa (about 1½ cups) You can use a more mild Salsa or more spicy, depending on what you prefer.
  • 1 cup frozen Corn
  • 1 15oz can Black Beans drained and rinsed
  • ¼ cup fresh Cilantro chopped
  • ½ tsp Cumin powder
  • ½ tsp Chili powder
  • ¼ tsp Sea Salt
  • ¼ tsp Black Pepper
  • 1¼ cups Mexican Chedder Cheese
  • 2 Tbs Coconut Oil
  • Toppings:
  • 1 Avocado pitted, skin removed and diced
  • 1 Tomato diced
  • 1 Lime cut into wedges
  • Add any other topping you prefer, sour cream, more salsa, etc.

  1. Prepare Rice.
  2. In medium sauce pan add 1 cup Basmati Rice and 1½ cups Chicken Broth.
  3. Bring to a boil, cover, and reduce heat to low, cook for 15 minutes. Remove from heat and let sit an additional 10 minutes.
  4. While the Rice is cooking, prepare chicken.
  5. In large frying pan over med-high heat add 2 Tbs coconut oil and chicken.
  6. Cook until no longer pink in the middle, about 10-15 minutes.
  7. Preheat oven to 375 degrees
  8. In large bowl add Rice, Chicken, Salsa, Corn, Black Beans, Cilantro, Cumin, Chili Powder, Salt, and Pepper. Mix well.
  9. Mix in 1 cup cheese.
  10. Add to lightly grease 2 quart casserole pan.
  11. Top with remaining cheese.
  12. Bake for 15 minutes.
  13. Garnish with Avocado, Tomato, and squirt the Lime Juice over the top if desired.
  14. Enjoy!

Thursday, October 20, 2016

Crockpot Chicken & Leek Stew

Serves: 6

           9    chicken drumsticks, skin removed

Add all ingredients to a crockpot and cook on high for 4 hours or on low for 8 hours.

Adapted from:

Thursday, September 29, 2016

Best Pancakes



  1. Beat egg until fluffy.
  2. Add milk and melted margarine.
  3. Add dry ingredients and mix well.
  4. Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
  5. The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
  6. Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
  7. When bubbles appear on surface and begin to break, turn over and cook the other side.

Thursday, September 15, 2016

BOMB Coconut Curry!!


  • 1 large onion, cut into 10 wedges

  • 1 red bell pepper, cored and cut into squares

  • 2 tablespoons (30 ml) olive oil

  • 1 1/2 lb (675 g) skinless, boneless chicken breast, cut into cubes

  • 2 cloves garlic, finely chopped

  • 2 teaspoons (10 ml) chili powder

  • 2 teaspoons (10 ml) curry powder

  • 1/2 teaspoon (2.5 ml) ground turmeric

  • 1 can (398 ml/14 oz) coconut milk

  • 1 tablespoon (15 ml) honey

  • Salt and pepper


  1. In a large skillet over high heat, sauté the onion and bell pepper in the oil until soft and gold-coloured. Add the chicken, garlic and spices. Sauté for about 2 minutes. Season with salt and pepper.
  2. Add the coconut milk and honey. Bring to a boil, reduce the heat and simmer gently until the chicken is cooked through, about 8 minutes. Adjust the seasoning.
  3. Serve with basmati rice.

Saturday, April 2, 2016

Debbie's Crockpot Chili



Recipe on found here

  1. Mix together seasoning mix.
  2. Store in an airtight container in a cool, dry place. (You will only use 5 tsp in this recipe - save the rest for next time!).
  3. In a skillet, cook ground beef until no longer pink.
  4. Drain.
  5. Add onion and 3 tsp of seasoning mix.
  6. In Crock-Pot, add tomatoes, tomato sauce, one can of beans and two more teaspoons of seasoning mix.
  7. Place the other can of beans in a blender and process until smooth.
  8. Add beans and meat to the crock pot.
  9. Stir together.
  10. Cook on low for 6 to 8 hours.

Wednesday, March 23, 2016

Aussie Bites

ReAdapted from: The Stay at Home Chef


  • 1 3/4 cup rolled oats
  • 1/4 cup dried apricots
  • 1/4 cup raisins
  • 1/4 cup ground flaxseed 
  • 1/4 cup unsalted sunflower seeds
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup cooked quinoa 
  • 2 tablespoons chia seeds 
  • 1/4 tsp baking soda
  • 1/4 cup honey
  • 1/4 cup unsalted butter, melted (or 1/4 cup coconut oil to make it vegan)
  • 1/4 cup canola oil
  • 1/2 tsp vanilla extract


  1. Preheat oven to 350 degrees. Lightly grease a 24 count mini-muffin pan.
  2. Pour 1 cup of rolled oats into a food processor. Process for about 1 minute until oats are pulverized.
  3. Add in the remaining 3/4 cup rolled oats, sugar, dried apricots, raisins, flax seed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Pulse until apricots and raisins are in small bits. 
  4. Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.
  5. Divide batter among the prepared muffin tin.
  6. Bake in the preheated oven for 10 to 12 minutes until golden brown (I do 10 tops).
  7. Remove pan from oven and let cool in pan on a wire cooling rack for 10 minutes. Remove muffins from tin and let cool completely on the wire rack. 
  8. Once completely cooled, store in an airtight container for 4 to 5 days.

Tuesday, February 2, 2016

Crockpot Mushroom, Barley & Lentil Soup

  • 6 cups vegetable broth
  • 1 cup water
  • 3 large carrots, chopped
  • 2 stalks celery, chopped
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • ¾ cup pearled barley
  • ¼ cup brown or green lentils
  • 16 oz button mushrooms, chopped
  • 2 bay leaves
  • 1 tsp thyme
  • 1¼ tsp salt (or to taste)
  • Freshly ground black pepper
  1. Place all ingredients in a crockpot. Cook on high for about 3 hours, or until grains are cooked through and vegetables are tender. Season with salt and pepper to taste.