A welcome summer menu for company or even a weeknight meal and your kids can help.  There is no cooking until just before dinner so you can make this with a large group of moms or kids.  First you marinate the chicken, then prepare the salad and tzatziki.  Just before dinner you barbeque the chicken and toast up the pitas.

Greek Chicken

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Greek Chicken is an easy make ahead prep that involves marinating the chicken. There are many serving options for this chicken. Try it on top of a Caesar Salad. Serve it along side a Greek Salad, Tzatziki and Toasted Pita Breads. For company we usually throw in some Lemon Roasted Potatoes too.

Greek Chicken Print Recipe Greek Chicken is an easy make ahead prep that involves marinating the chicken. There are many serving options for this chicken. Try it on top of a Caesar Salad. Serve it along side a Greek Salad, Tzatziki and Toasted Pita Breads. For company we usually throw in some Lemon Roasted Potatoes too.

Ingredients

• 2 garlic cloves minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon each salt and pepper
• 4 boneless, skinless chicken breasts

Instructions

1. Combine all the ingredients for the chicken into a ziplock bag and massage the chicken to distribute the marinade. Refrigerate for 1 to 3 hours until ready to barbeque.
2. Just before dinner preheat the grill to high. Reduce heat to low and place the chicken on the grill for 8-10 minutes per side until cooked through and internal temperature reads 170 degrees.
3. Let chicken rest on a cutting board tented with foil for 10 minutes. Slice the chicken across the grain and arrange on a serving platter or plates.

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Greek Salad

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Ever tried salad in a jar for lunch? Greek salad is perfect for a jar. While you are preparing your dinner prepare a small salad for lunch tomorrow. In a 2 cup jar add 2 tablespoons of dressing, then some feta cheese, olives, peppers, tomatoes, cucumbers up to the top so there is as little space as possible before you add the lid. Refrigerate until lunchtime.

Greek Salad Print Recipe Ever tried salad in a jar for lunch? Greek salad is perfect for a jar. While you are preparing your dinner prepare a small salad for lunch tomorrow. In a 2 cup jar add 2 tablespoons of dressing, then some feta cheese, olives, peppers, tomatoes, cucumbers up to the top so there is as little space as possible before you add the lid. Refrigerate until lunchtime.

Ingredients

Greek Salad

• 2 sweet bell peppers mix of colours
• 1 green pepper
• 1 pint/carton cherry or grape tomatoes
• 1 english cucumber
• 1/4 cup red onion thinly sliced or diced
• 1/2 cup feta cheese crumbled or diced
• 1 cup whole kalamata olives or 1/2 cup pitted and sliced

Dressing

• 1 garlic cloves minced
• 1/4 cup red wine vinegar
• 2 tablespoons fresh dill finely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/3 cup extra virgin olive oil

Instructions

1. Prepare salad ingredients by chopping 3 peppers into bite size chunks, cut tomatoes in half, cut cucumbers lengthwise into quarters and then slice, thinly slice red onion or dice. Add all vegetables into a large bowl or container.
2. For the greek salad combine all dressing ingredients in a small container or jar.
3. Store feta cheese and olives in a small container in the refrigerator until dinner.
4. Shake up dressing and add to your salad until you have the desired amount. Sprinkle with olives and feta cheese.

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Tzatziki with Toasted Pitas

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Tzatziki is so easy and economical to make at home and it will be the freshest you have ever tasted. The perfect compliment to greek chicken and toasted pitas.

Tzatziki with Toasted Pitas Print Recipe Tzatziki is so easy and economical to make at home and it will be the freshest you have ever tasted. The perfect compliment to greek chicken and toasted pitas.

Ingredients

• 3/4 teaspoon kosher salt
• 2 garlic cloves minced
• 1 1/2 cups plain or greek yogurt 2% or higher
• 1/4 english cucumber
• 1 tablespoon red wine vinegar
• 2 teaspoons fresh mint finely chopped
• 2 teaspoons fresh dill finely chopped
• 2 teaspoons extra virgin olive oil

Instructions

1. Using the small side of your grater, grate the cucumber with skin on. Put grated cucumber into a mesh strainer or squeeze out liquid with your hands and discard.
2. Combine all remaining ingredients in a bowl or container and chill until ready to serve.

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Thinking of starting a kitchen club? Kung Pao Chicken has become a favourite in our family as well as our neighbours and is the perfect kick off recipe. It has been adapted from one posted by Tony Rosenfeld in Fine Cooking and is best made just before dinner.

Kung Pao Chicken

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This recipe is a success story. Votes from all families are 7/10 or higher. For those with picky eaters start with the chicken plain, vegetables raw and rice on the side then introduce the sauce. One day soon they will gobble it all up!

Kung Pao Chicken Print Recipe This recipe is a success story. Votes from all families are 7/10 or higher. For those with picky eaters start with the chicken plain, vegetables raw and rice on the side then introduce the sauce. One day soon they will gobble it all up!

Ingredients

Sauce Ingredients:

• 3/4 cup chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 1 tablespoon corn starch
• 2 teaspoon sesame oil
• 1 1/2 teaspoons sugar

Stir Fry Ingredients:

• 3 boneless, skinless chicken breasts cut into bite sized chunks
• 1/2 teaspoon kosher salt
• 1/8 teaspoon pepper
• 1/4 cup corn starch
• 1/4 cup canola oil
• 2 tablespoons minced fresh ginger
• 3 green onions thinly sliced separate white from green
• 2 sweet bell peppers cut into chunks
• 3 celery stalks cut in slices
• 1/4 cup sherry
• 1/4 cup coarsely chopped salted peanuts

Instructions

1. Chop vegetables and add to one bowl: the peppers, celery, ginger and white parts of green onions. Green parts of the onion can be added later as a garnish.
2. In a glass measuring cup whisk together chicken broth, soy sauce, balsamic vinegar, 1 T corn starch, sesame oil and sugar with a fork and set aside.
3. In a large bowl or ziplock bag toss chicken with 1/4 cup cornstarch, salt and pepper.
4. Heat 3 tablespoons of the canola oil in a large non-stick frying pan over medium high heat until hot. Add chicken with tongs, shaking off any excess corn starch. Cook chicken until lightly browned on most sides. Approximately 2-4 minutes per side depending on size of your pan and heat. Working in 2 batches also helps to not crowd the chicken so it browns easily.
5. Add remaining 1 tablespoon of canola oil and cook vegetables constantly stirring for 1 minute.
6. Add the sherry and stir scraping any brown bits off the bottom of the pan.
7. Whisk sauce ingredients one more time and add to skillet. (If taking home or preparing before dinner then at this point turn off the heat and refrigerate until 15 minutes before dinner.)
8. Stir in sauce and cook until it thickens. Check the chicken to make sure it is no longer pink inside. Turn off heat and cover until ready to serve – 10 minutes.
9. Serve with sticky rice and sprinkle with green onions and peanuts.

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Taking the time to roll these meatballs will give you 3 meals for each family and it can be a fun afternoon socializing with friends.

Enjoy Meatball Quinoa Soup tonight which is my take on an Italian Wedding Soup and then freeze the remaining larger meatballs for a pasta sauce or meatball subs.  If time is of short supply and you are cooking with a friend or 2 then just make one recipe of meatballs and 2 or 3 pots of soup.  For the soup you will need a burner for each guest.

Beef & Turkey Meatballs

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Meatball Quinoa Soup, Meatballs in your favourite sauce on pasta and Meatball Subs in a marinara sauce are 3 meal ideas. If kids are doing this recipe I would suggest only 1 recipe split between 2 or 3 families so the kids don't get overwhelmed by the rolling involved. Feel free to adjust the mixture of ground meats - all beef, all turkey or a mixture of beef and pork are also delicous.

Beef & Turkey Meatballs Print Recipe Meatball Quinoa Soup, Meatballs in your favourite sauce on pasta and Meatball Subs in a marinara sauce are 3 meal ideas. If kids are doing this recipe I would suggest only 1 recipe split between 2 or 3 families so the kids don't get overwhelmed by the rolling involved. Feel free to adjust the mixture of ground meats - all beef, all turkey or a mixture of beef and pork are also delicous.

Ingredients

• 1 teaspoon extra virgin olive oil
• 1 small onion finely chopped
• 2 garlic cloves minced
• 1 carrot
• 1 lb lean ground beef
• 1 lb lean ground turkey (breast meat is great if you can find it)
• 3/4 cup bread crumbs
• 1/4 cup finely grated parmesan cheese
• 1 egg lightly beaten
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. In a 10 inch frying pan heat olive oil over medium heat. Add onions and saute until soft approximately 10 minutes.
2. Stir in minced garlic and cook for another minute then set pan aside to cool.
3. In a large bowl grate the carrot.  
4. To the bowl add ground beef, ground turkey, bread crumbs, parmesan cheese, egg, salt, pepper and reserved onion mixture.
5. With your hands mix all ingredients together until it is consistent - you might need to help kids with this step.
6. Rolling between your 2 palms form meat mixture into small meatballs approximately 2 cm in size. Use approximately 1/3 of the mixture for these meatballs to be added to your soup.
7. At this point you should begin your soup preparation. Once the soup is simmering you can make additional meatballs of a larger size to be used in meatball subs or pasta.  
8. To cook meatballs you can bake them on a large baking sheet at 400 degrees for approximately 20 minutes stirring after 10 minutes.
9. To cook meatballs in a marinara sauce, first bring the sauce to a boil, add meatballs and cover. Simmer this sauce for 45 minutes to one hour. Meatballs can be tested and should register 165 degrees in the centre.

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Meatball Quinoa Soup

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For the Meatball Quinoa Soup Recipe you can use your own meatball recipe or just shape some ground beef into small balls for my take on an Italian Wedding Soup.

Meatball Quinoa Soup Print Recipe For the Meatball Quinoa Soup Recipe you can use your own meatball recipe or just shape some ground beef into small balls for my take on an Italian Wedding Soup.

Ingredients

• 2 teaspoons extra virgin olive oil
• 1 medium onion diced
• 2 carrots diced
• 2 celery stalks diced
• 1 bay leaf
• 1 carton vegetable, beef or chicken broth (946 ml)
• 1 cup passata or strained tomatoes
• 1 14 oz can of navy beans
• 1 small bunch of kale, chard, spinach or beet greens
• 1/2 cup quinoa
• 1 teaspoon kosher salt to taste
• 1/2 teaspoon feshly ground black pepper
• grated parmesan cheese for garnish

Instructions

1. Heat your dutch oven on medium heat, add oil and then onions, garlic, carrots and celery. Stir constantly and cook for approximately 7 minutes until vegetables have started to soften but not brown.
2. Add bay leaf, broth and strained tomatoes and bring to a boil.
3. Add your small meatballs and continue to simmer for 20 minutes until cooked through.
4. While soup is simmering prepare your greens by removing tough stems and spines, and finely chopping leaves - the smaller the better for my kids.
5. Add beans, greens and quinoa and simmer 15 minutes until greens and quinoa is tender.
6. Taste and add salt and pepper as needed.
7. This soup is more flavourful made ahead of time. Refrigerate and reheat before dinner.
8. Garnish with freshly grated parmesan cheese and serve.

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This Chicken Pot Pie can be made ahead of time and baked just before dinner.  I use a single crust puff pastry to save time and extra calories.  You can prepare this recipe in 2 pie plates or a large french white casserole dish (mine is 2.8 litres and it works well). For company I have prepared the pie in individual bowls that are oven safe. If you purchase a large roasted chicken you can use one for 2 recipes.

Chicken Pot Pie

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Food can bring families and friends together in difficult times. A comfort food like Homemade Chicken Pot Pie is always well appreciated by friends in need. The recipe can easily be doubled.

Chicken Pot Pie Print Recipe Food can bring families and friends together in difficult times. A comfort food like Homemade Chicken Pot Pie is always well appreciated by friends in need. The recipe can easily be doubled.

Ingredients

Filling Ingredients:

• 1 roasted chicken cooled meat taken off and diced
• 6 tablespoons butter
• 1 medium onion chopped
• 2 celery stalks chopped
• 3 carrots chopped
• 1/2 package mushrooms sliced and diced
• 1/2 cup flour
• 2 1/2 cups low sodium chicken stock
• 1/4 teaspoon pepper
• 1 potato washed peeled and diced (yukon gold preferred)
• 1 cup frozen vegetables (we like peas and corn)
• 1 cup milk (1 or 2%)
• 1/4 cup chopped parsley
• 1 egg lightly beaten

Pie Crust:

• 1 sheet puff pastry

Instructions

1. In a medium sized pot boil potato starting in cold water (multiple recipes can be cooked together in a larger pot and divided) for approximately 15 minutes or less until al dente. Drain, rinse with cold water to stop cooking and reserve.
2. In a large dutch oven heat over medium high heat, add butter and melt, add onion, celery, carrots and mushrooms and cook until soft.
3. Sprinkle in flour a tablespoon at a time and stir constantly with a wooden spoon making a smooth roux. If the mixture gets too thick add some chicken broth a little at a time and continue to stir ensuring that there are no clumps of flour. Continue adding 2 1/2 cups of broth and heat over medium heat until smooth and thick. Add pepper.
4. Into the dutch oven add chopped chicken, reserved potatoes and frozen vegetables, heat through. Stir in milk and parsley, and taste. Add additional seasoning if necessary - depending on the type of broth you may need salt. Transfer mixture to casserole dish.
5. Gently roll out dough using a sprinkle of flour to ensure your pastry sheet will fit your pie dish. The surface should be slightly larger than your baking dish.
6. Brush egg wash along the edge of your baking dish. Using the parchment paper lay your dough onto the baking dish. Trim any extra dough so that it folds 2 cm around the edge - press gently into place. Brush all dough lightly with egg wash.
7. Prepared pot pie can be refrigerated until ready to bake and serve. If you cover with plastic wrap the egg wash might come off so you could apply instead before baking. Bake 40 minutes to 50 minutes at 350 degrees until hot in the centre and crust is browned. (Small ramekins will take less time). If your crust is browning before your pie is hot in the centre then cover it with foil for the last few minutes.

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This recipe is a healthier version of Indian Butter Chicken adapted from the Looney Spoons Cookbook. With additional vegetables and a light cream/yogurt combo you will feel great serving this to your family.

Butter Chicken

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Serve this dish with naan bread or rice.

Butter Chicken Print Recipe Serve this dish with naan bread or rice.

Ingredients

• 4 tablespoon butter divided
• 3 chicken breasts cut into bite sized pieces
• 1 medium onion diced small
• 2 garlic cloves minced
• 1 28 oz can diced tomatoes (unsalted)
• 2 tablespoons tomato paste
• 1 tablespoons brown sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper

Spice Mixture

• 1 large red pepper diced medium
• 1 tablespoon grated fresh ginger
• 2 teaspoons chili powder
• 1 teaspoon turmeric
• 1/4 teaspoon ground cinnamon

Add just before Serving:

• 1/4 cup light cream
• 1/4 cup plain yogurt
• 1/4 cup chopped fresh cilantro

Instructions

1. Prepare onions, garlic and chicken and set aside separately. Dice the red pepper and add to a medium sized bowl with spice mixture.
2. In your skillet or dutch oven melt 2 tablespoons of butter over medium high heat.
3. Add chicken pieces and cook until no longer pink stirring only when needed so the chicken gets a nice caramel colour - approximately 5-7 minutes. Remove chicken and set aside.
4. In the same pan melt the remaining 2 tablespoons of butter. Saute onions for approximately 5 minutes until translucent and soft. Add garlic and cook stirring often for an additional 2 minutes.
5. Add contents from the medium sized bowl - red pepper, ginger, chili powder, turmeric and cinnamon. Cook another 2 minutes.
6. Add tomatoes, tomato paste, brown sugar, salt, pepper and reserved chicken. Cover and simmer about 10 minutes.
7. Add cream and yogurt and stir. At this point you can transport home and refrigerate until dinner time. Heat through with the lid on just before dinner. Do not bring to a boil.
8. Stir in cilantro or sprinkle on top. Serve over basmati rice or with naan. Note: For taking home and reheating stop at step 6 - add the cream and yogurt but do not reheat on the stove until 15 minutes before dinner.

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Chicken Tikka Masala can be an alternative to Butter Chicken when you are craving Indian Spices.  This recipe has been adapted from Curry Stand Chicken Tikka Masala Sauce from All Recipes.com.

Chicken Tikka Masala

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Though it is not traditionally an Indian side dish consider serving Chicken Tikka Masala with a side green vegetable making it a more nutritious option for your family.

Chicken Tikka Masala Print Recipe Though it is not traditionally an Indian side dish consider serving Chicken Tikka Masala with a side green vegetable making it a more nutritious option for your family.

Ingredients

Chicken

• 1 tablespoon canola oil
• 4 boneless, skinless chicken breasts cut into bite sized pieces
• 1/2 teaspoon curry powder or garam masala if you prefer

Onions

• 2 tablespoons butter
• 1 onion finely chopped

Spice Mixture

• 4 garlic cloves minced
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon ground ginger or 1 T freshly grated ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper more if you like the heat

Cream

• 2 cups passata or crushed tomatoes (500 ml)
• 1 cup heavy cream (35%)
• 2 teaspoons sweet paprika
• 1 tablespoon sugar

Instructions

1. In a small bowl prepare garlic and measure out spice mixture, set aside. In another small bowl put finely chopped onions. Now chop your chicken into bite sized pieces.
2. In your non-stick 12 inch skillet heat oil over medium high heat.
3. Add 1/2 chicken and sprinkle with 1/4 teaspoon curry powder. Cook chicken until it is a nice caramel colour - approximately 5 minutes, stirring when needed. Chicken does not need to be cooked through at this point. Remove, set aside on a plate and repeat with remaining chicken.
4. In the same pan melt 2 tablespoons butter. Saute onions for approximately 5 minutes until transulcent and soft. Turn heat down to medium if onions are browning quickly.
5. To the onion mixture add garlic and spices. Continue stirring until garlic is cooked and spices are fragrant about 2 minutes.
6. Stir in tomato passata and reserved chicken and simmer for 10 minutes.
7. Add all remaining ingredients; cream paprika and sugar and simmer the sauce for 30 minutes until chicken is cooked through and sauce has thickened. Taste and add an additional 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt and/or 1 teaspoon sugar if required.

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Upside down nachos are baked in a way that ensures your chips don’t get soggy.  I found this recipe in Canadian Living a number of years ago and adjusted a few ingredients to ensure it becomes a family favourite.

Upside Down Nachos

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What kid won't want to make Nachos for dinner? Serve at home with shredded lettuce, sour cream, salsa and guacamole.

Upside Down Nachos Print Recipe What kid won't want to make Nachos for dinner? Serve at home with shredded lettuce, sour cream, salsa and guacamole.

Ingredients

• 1 lb lean ground beef
• 1 medium onion diced
• 3 garlic cloves minced
• 1 sweet green pepper finely diced
• 1 sweet red pepper finely diced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 1 can (14-19 oz) black beans rinsed and drained
• 1 can (28 oz) diced tomatoes
• 4 tbsp tomato paste
• 1 cup frozen or fresh corn
• Tortilla chips to sprinkle on top try baked or low sodium versions - organic from Costco are wonderful
• 2 cups lightly packed shredded cheddar cheese approx. 4 oz
• 2 green onions thinly sliced

Instructions

1. In a large non-stick pan sauté beef over medium heat, breaking up with a spatula, until no longer pink – about 10 minutes. Drain off fat in a colander with running water and return to the pan.
2. Add onions to the pan with the ground beef and sauté until onions are translucent about 5 minutes.
3. Add garlic, peppers, cumin, chili powder, oregano, red pepper flakes if using, salt and pepper and cook over medium heat for another 5 minutes.
4. Add black beans, tomatoes with juice and tomato paste and bring to a boil.
5. Reduce heat and simmer uncovered, stirring occasionally until slightly thickened, about 20 minutes.
6. Stir in corn and heat through.
7. Spread into a 9 x 13 inch baking pan. You can spread 3/4 in the pan and keep 1/4 aside in a container for a taco salad the next day. Meat mixture should be refrigerated until ready to serve. For take home you will need chips, cheese and green onions.
8. Just before dinner sprinkle with enough chips to cover the meat mixture. Then sprinkle with grated cheese.
9. Bake at 375 degrees for 15-25 minutes until mixture is hot and cheese is melted.
10. Serve with a spatula onto plates. Sprinkle with green onions and add toppings if desired. Optional toppings: Shredded lettuce, sour cream, salsa and guacamole.

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Make a more flavourful broth for this soup by starting with bone in and skin on chicken breasts. This recipe will make a large batch of soup so you can plan for some leftovers. Chicken Tortilla Soup is perfect Cinco de Mayo celebration on May 5th.

Chicken Tortilla Soup

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Chicken Soup topped with crunchy fried tortilla strips and bursting with mexican flavours. Make it with a friend or go all out and add some Lime Tequila Cupcakes for dessert. Perfect for a Cinco de Mayo celebration. Serve at home with fresh cilantro, chopped avocado, shredded tex-mex cheese and green onions or chives.

Chicken Tortilla Soup Print Recipe Chicken Soup topped with crunchy fried tortilla strips and bursting with mexican flavours. Make it with a friend or go all out and add some Lime Tequila Cupcakes for dessert. Perfect for a Cinco de Mayo celebration. Serve at home with fresh cilantro, chopped avocado, shredded tex-mex cheese and green onions or chives.

Ingredients

Soup Ingredients:

• 4 bone in, skin on chicken breasts
• 1 carton chicken broth (946 ml) optional
• 1/2 bunch fresh cilantro
• 1 tablespoon chili powder
• 1 teaspoon kosher salt
• 1/2 large onion
• 4 celery stalks
• 2 garlic cloves
• 1 jalapeño pepper
• 2 cans diced tomatoes (750 ml) option - use one can with added onions and peppers
• 2 cans black beans (14-16 ounces) rinsed and drained
• 2 cups frozen or fresh corn
• 2 large juicy limes 2 tablespoons of lime juice

Toppings:

• 1-2 cups canola oil for frying
• 3- 6 inch corn or flour tortillas
• avocado chopped
• monterey jack or tex-mex cheese grated
• green onions or chives finely sliced

Instructions

1. In a large stock pot or dutch oven place your chicken breasts and cover with water or combination of water and chicken broth. Add 10 large springs of fresh cilantro and 1 tablespoon of chili powder. Bring to a boil and simmer covered for 30 minutes.
2. While the chicken is simmering prepare your vegetables. Finely dice the onion, celery, garlic and jalapeño pepper.
3. At this point remove and discard the cilantro sprigs. Add chopped onion, celery, garlic, jalapeño pepper and salt to your pot and simmer an additional 30 minutes uncovered.
4. While your soup simmers heat 1 inch of canola oil in small pot for frying. Using clean kitchen shears cut the tortillas into small strips. Ensure your oil reaches 350 degrees using a candy thermometer and fry strips in batches of 10 at a time. Scrunch them with tongs for a few seconds to give them a wavy shape. Remove after lightly browned and transfer to a plate lined with paper towel to drain. If desired sprinkle with a little salt while still hot.
5. Remove the chicken to a cutting board to cool. Add canned tomatoes, black beans and corn to your pot and continue to simmer.
6. Remove and discard the skin and bones from the chicken. Shred chicken usine a fork and a knife and add back to your simmering soup. If making ahead of time turn off the soup and refrigerate until 20 minutes before dinner.
7. Just before serving re-heat, add 1 cup chopped fresh cilantro and 2 tablespoons of fresh lime juice. Taste and add any additional salt if needed. Top with grilled tortilla strips, diced avocado and shredded cheese.

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This Chicken Burrito Bowl has become a favourite for packed lunches in our house and is also an easy dinner especially on the nights we are home at different times.  I leave the rice in the rice cooker on warm, other bowls and toppings are kept in the fridge and everyone loves making their own combination.

Chicken Burrito Bowl

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A healthier and tasty version of the popular fast food Mexican bowls. Prepare it for dinner and have leftovers for weekday lunches.

Chicken Burrito Bowl Print Recipe A healthier and tasty version of the popular fast food Mexican bowls. Prepare it for dinner and have leftovers for weekday lunches.

Ingredients

Chicken & Marinade

• 3-4 boneless, skinless chicken breasts
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice approximately 2 limes
• 3 garlic cloves minced
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper

Bowl Ingredients

• 2 cups rice white or brown
• 1 can black beans drained and rinsed
• 1 can corn drained
• shredded Mexican cheese blend
• sour cream
• chopped lettuce
• thinly sliced avocado

Pico de Gallo Salsa

• 2 cups chopped plum tomatoes approximately 3 large
• 1/2 teaspoon salt
• 1 teaspoon grated zest of one lime
• 1 tablespoon fresh lime juice 1 lime
• 1/4 cup finely chopped fresh cilantro
• 2 tablespoons finely chopped green onions

Instructions

1. In a medium bowl or large ziplock bag add all marinade ingredients - oil, lime juice, garlic, salt and spices. Add chicken and marinate for 30 minutes to 1 hour. (If chicken is thick you can use a meat tenderizer to create even thickness 2 cm).
2. While Chicken is marinating you can prepare your rice in the rice cooker or on the stove. Prep beans and corn. I like to mix a little seasoning (1/2 teaspoon chili powder, possibly salt) and lime juice to the black beans.
3. Preheat Grill to high heat. Clean the grates. Reduce heat to low and place the chicken on the grill for 7-10 per side until cooked through and internal temperature reads 170 degrees.
4. While the chicken is grilling you can prepare the other toppings and in a small bowl combine all the ingredients for the pico de gallo.
5. Let your family create their own bowls starting with rice, beans, corn and finishing with pico de gallo, lettuce, sour cream, avocado, chicken and cheese.

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Lately I have been learning more and more about different dietary restrictions and it can be complicated having a group of friends over for dinner. I was excited to come across a recipe from Julie Van Rosendaal. This one main dish recipe should accommodate most dietary restrictions. Sweet Potato Lentil Curry is meat free, dairy free, gluten free and still delicious.

Sweet Potato Lentil Curry

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This meal is easy to prepare and would go great with a vegetable soup to start.

Sweet Potato Lentil Curry Print Recipe This meal is easy to prepare and would go great with a vegetable soup to start.

Ingredients

• 2 teaspoons canola oil
• 1 medium onion sliced
• 1 tablespoon freshly grated ginger
• 3 garlic cloves minced
• 2 teaspoons curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 cinnamon stick
• 1 400 ml can coconut milk (light or regular)
• 1 cup water
• 1 large or 2 medium sweet potatoes peeled and diced
• 1/2 cup dried green lentils
• 3 cups baby spinach chopped if desired

Instructions

1. In a large frying pan over medium high heat add oil and then onions and sauté until soft approximately 5 minutes.
2. Add ginger, garlic, curry powder, cumin, turmeric and salt. Stir and cook another 2 minutes.
3. Add cinnamon stick, coconut milk, water, sweet potatoes and lentils.
4. Cover and simmer on low for approximately 25 minutes until sweet potatoes are tender.
5. If making ahead of time add spinach - no need to stir. Refrigerate and reheat 10 minutes before dinner.
6. Stir in spinach and cook for another minute until spinach wilts.
7. Serve over rice.

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