German Pizza Monday, Feb 6 2012 

This is a nice recipe because it only takes one frying pan/pot. It’s one of those very basic meat and potatoes type of casseroles, done on the stovetop. I think it would be a good one to do while camping next summer, actually.

Thanks to my friend Glenda for sharing the recipe. 🙂 It’s from one of her Mennonite cookbooks. I’d give credit, but I don’t know the name of the cookbook. So thanks to the Mennonite lady who included it in the cookbook. 😉

German Pizza

1lb ground beef (I used cooked, diced chicken I had on hand)
1/2 medium onion, chopped
1/2 green pepper (I used red since that’s all I had)
1 1/2 tsp salt, divided
1/2 tsp pepper
2 Tbsp butter
6 medium potatoes, peeled and shredded
3 eggs, beaten
1/3 cup milk
2 cups shredded cheese

In frying pan, cook ground beef, onions, green peppers, 1/2 tsp salt and pepper; drain. Reduce heat to low, melt butter. Spread potatoes over melted butter and sprinkle with remaining salt. Top with beef mixture. Combine eggs and milk, pour over all. Cook covered, on medium heat, until potatoes are tender, about 30 minutes. Top with cheese; cover and heat until cheese is melted. Cut in wedges or squares to serve.

We ate ours with ketchup on top. 🙂

Green Bean Chicken Stew Monday, Jan 30 2012 

Last week I decided to try making white chili. I started making it to realize I had very little of the needed ingredients. Yes, usually one should check the ingredient list before starting a recipe! 😉  So I swapped and traded ingredients, then kept changing the recipe into a whole new one. It was quite tasty!

A couple days later I made the recipe again, this time measuring the ingredients so I could share the recipe with you! I asked my friends what to call it, and chose Karen’s title of Green Bean Chicken Stew. Karen said she likes to know what she’s eating, so this title may be a bit boring, but it tells you what it is! 🙂 Thanks Karen! Since I chose your recipe name, you win being mentioned by name on my blog! 😉

Green Bean Chicken Stew

1 cup onion, cubed
2 cloves garlic, minced
2 Tbsp lemon juice
1 tsp cumin
1/2 tsp oregano
1/4 – 1/2 tsp hot pepper sauce
3/4 tsp salt
1/2 tsp pepper
2 Tbsp chicken bouillon powder*
2 cups kidney beans, with their liquid
1 1/2 cups green beans
3 cups chicken broth
4 cups chicken, diced
1/4 cup water
1 1/2 Tbsp flour

Cook onions and garlic, stirring occasionally, until onions are tender.

Stir in remaining ingredients, except last three ingredients (chicken, water and flour). Heat to boiling; reduce heat. Simmer uncovered 20 minutes. Mix 1/4 cup water and flour in a small bowl to dissolve the flour. Stir in chicken and flour water to the pot and simmer until hot.

Serve as is, with a side of bread, spelt/wheat biscuits, or pumpkin biscuits. Or top with cheese and sour cream!

*I use MSG-free chicken bouillon powder. May need to use less salt if using regular.

Fajita Meat Seasoning Friday, Jan 27 2012 

Photo Credit

On Wednesday I shared my homemade Taco Meat seasoning. Today, I want to share my homemade Fajita seasoning. I use this one when we eat chicken/turkey tortillas. If I’m out, I just use my taco meat seasoning, but this one adds a nice flavour to chicken. 🙂

Fajita Meat Seasoning

3 Tbsp cornstarch
2 Tbsp chili powder
1 Tbsp salt
1 Tbsp paprika
1 Tbsp sugar
2 1/2 tsp chicken powder
1/2 tsp garlic powder
1/2 tsp cayenne
1/4 tsp red pepper flakes
1/2 tsp cumin

Mix all together. This equals 3 store-bought packages. Simply sprinkle some to taste on top of your cooked chicken chunks. Add a little bit of water, and simmer until most of the liquid has cooked away. You’ll be left with a slightly ‘saucey’ fajita meat!

Crockpot Sweet and Sour Chicken Friday, Jan 13 2012 


I love easy recipes. I love yummy recipes. I love crockpot recipes. So naturally, I love this recipe. 😉  It’s sweeter than the typical meal I make, but such a fun treat. Made with basic ingredients I always have on hand means this meal is quick to make on the spur of the moment!

If you didn’t plan ahead, you can also cook this on a pot on the stove instead of the crockpot.


Sweet and Sour Chicken

2 Tbsp ketchup
1 cup water
1/2 cup vinegar
1 Tbsp soy sauce
1 cup brown sugar
1 1/2 lbs chicken pieces, uncooked

Mix in crockpot and cook on low 6-8hrs, or on high 3-4hrs. 20 minutes before serving:

2 Tbsp corn starch
2 Tbsp water

Stir into slow cooker. Cook on high 15-20 minutes or until thickened. Serve over brown rice.

Homemade Marinade for Chicken Wednesday, Jan 4 2012 

It is really hard getting decent pictures of our food lately, since the days are so short! By the time we eat supper at 5pm, it’s already dark outside! So, I do the best I can, and I guess I’ll have to remake all these meals in the long summer days, right?! 🙂

The meal pictured above was a marinated chicken, with make-ahead layered salad. It was delicious! The chicken was so flavourful. I thawed the chicken breasts in the fridge, soaking in this homemade marinade. I will definitely be doing this again! Each bite made me say “Mmmmm”, the flavours were that good!

It’s my own variation from this recipe. I soaked 4 large boneless skinless chicken breasts in this amount of marinade.

Marinade for Chicken

3/4 cup oil
1/4 cup soy sauce
2 Tbsp Worcestershire sauce
1/4 cup red wine vinegar
2 Tbsp lemon juice
1 Tbsp dry mustard
1/2 teaspoon salt
1 tsp pepper
1 1/2 tsp parsley

 In a medium bowl, mix together all the ingredients. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavour it will have!

Taco Lettuce Wrap Monday, Jan 2 2012 

I was browsing Pinterest the other day, and came across a recipe for Turkey Taco Lettuce. Basically, instead of using a taco shell, or a tortilla, you use whole lettuce leaves to hold your taco toppings.

What a great idea for reduced calories! Plus, I never buy taco shells, and seldom buy tortillas, because they are pricey up here. Once in a while I get around to making homemade tortillas though, and that’s always a treat! Why did I never think of using lettuce leaves?

That same night, we have taco lettuce wraps! It was very yummy. 🙂

Carefully spread a leaf or two of lettuce, add whatever toppings you want, wrap and eat! Of course, it still makes a bit of a mess, it still ends up falling on the plate, but that happens even with tacho shells and tortillas! 🙂

Toppings I’ve used on tacos:
Ground Beef, seasoned with a homemade taco seasoning
Turkey pieces, seasoned with a homemade fajita seasoning
Beans, any kind works!
Sour Cream
Thousand Island

What toppings do you like on tacos/tortillas?

Turkey Veggie Burger – Secret Recipe Club Monday, Oct 31 2011 

This month, I took part in a Secret Recipe Club. I was assigned a blog (Savannah’s Savory Bites), where I picked a recipe to make, taste, and blog about! Today is the reveal date, where we find out who was assigned our blog, and see all the yummy recipes others chose to make. Sounds like fun? Well, it is! 🙂

I chose to make the Turkey Veggie Burgers. It’s just like me to try and add in veggies to meat. 😉 Josiah and I enjoyed these burgers, a nice variation to regular beef burgers for sure! They were colourful and pretty too! 🙂

BBQ season may be somewhat over, but I broiled these in my toaster oven and it tasted great! My husband always likes burgers, all year round. 😉 We ate ours over my 100% whole wheat bread, and had a very filling, yummy supper.

Thanks for a yummy recipe, Savannah!

Turkey Veggie Burgers

2 lb ground turkey breast
2 tablespoons dried minced onion
1/2 cup frozen chopped spinach, thawed and pressed dry
1 cup frozen corn*
1/4 cup ground flax seed
salt and pepper to taste
2 teaspoons liquid smoke
2 tablespoons barbecue rub
2 teaspoons cumin
Mix together and form into patties.  Cook on the grill.
*I chose to put the corn through the food processor so the kernels wouldn’t be so big in the burger. It worked great!


See other great recipes from the Secret Recipe Club!

Coconut Chicken Curry Friday, Sep 23 2011 

Today is a guest post by Jessica! She made up this recipe herself, and it looks great! Thanks for sharing it, Jessica. :)

If any of you would like to share a recipe, please contact me! I ask for submissions to include 1-3 pictures, as it makes it much more appealing to try the recipe. 🙂 I know many of you have delicious recipes. Share the love! :)


Coconut Chicken Curry

2- 4 chicken breasts
1- 2 eggs, beaten
1- 2 cups (unsweetened) coconut flakes
2 Tbsp coconut oil (or olive oil)

3 cups coconut milk
2 Tbsp curry powder
2 tsp cumin
2 tsp cayenne pepper
2 tsp crushed red pepper (or more for more spice!)
1 tsp poppy seeds
2 tsp turmeric
1 tsp garlic powder
1 tsp onion powder
dash salt
2 Tbsp cornstarch

Prepare chicken. You can either do this as whole (boneless) breasts, or cut into one inch pieces, both works well. Dip the chicken into the egg mixture, then roll in the coconut flakes. I have made the chicken in my NuWave oven for a delicious no-fry version: cook 8- 10 mins on both sides till done (even if cut in pieces), watching that the coconut does not brown too quickly. If it starts to toast before the chicken is cooked through, cover in foil. Or, pan fry in 2 Tbsp coconut oil (or olive oil). (Tip: add the cold oil to a hot pan immediately followed by the chicken, and the coconut won’t stick and will stay on the chicken.) Cook until done. In the meantime, start the curry sauce. Make this like a white sauce: place 2 Tbsp oil in a sauce pan over med heat, whisk in the remaining ingredients, including the cornstarch. Stir occasionally, bring to a boil just to thicken.

Serve over rice or Japanese Udon noodles (my favorite!) with the chicken on top. Very pretty and delicious, yet simple!

Chicken Nut Puffs Monday, Jun 27 2011 

Here is a recipe from my friend, Samantha! Thanks for sharing it, Sam! 🙂

Chicken Nut Puffs
(Yield 6 dozen)

1 1/2 cups finely chopped, cooked chicken
1/3 cup toasted and chopped almonds
1 cup chicken broth
1/2 cup vegetable oil
2 teaspoons Worcestershire sauce
1 tablespoon dried parsley
1 teaspoon seasoning salt
1 teaspoon celery seed
1/8 teaspoon cayenne pepper
1 cup all-purpose flour*
4 eggs

Combine chicken and almonds and set aside. Preheat oven to 450F. In a large saucepan, combine the chicken broth, vegetable oil, Worcestershire sauce, parsley, seasoned salt, celery seed and cayenne pepper. Bring to a boil. Add flour all at once; stir mixture until a smooth ball forms. Remove from heat and let stand for 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almonds. Drop by heaping teaspoonfuls onto greased baking sheets. Bake in preheated oven for 12 to 14 minutes or until golden brown. Serve warm.

Note from Samantha: They are a little on the bland side so feel free to add more spice, zing, zest, herbs etc. We like them dipped in honey mustard.

*Note from Anne Jisca: I have not yet made these, but I would think it would work just as well to use whole wheat flour!


Samantha R is into photography, and takes beautiful photographs! Feel free to check out her sites, to view her pictures as well as the options to purchase some of them:

California Chicken Wraps Friday, Jun 24 2011 

Here is a recipe shared by my friend, Samantha R! Looks delicious, and a perfect summer meal! Thanks for sharing it, Samantha. 🙂

By the way, if any of you would like to share a recipe, please do feel free to contact me! Send along 1-3 pictures, and I’d love to add it to this site. I know many of you have deliciously healthy recipes. Share the love! 🙂

California Chicken Wraps
4 Servings, Prep/Total Time: 15 min. (from Taste of Home)

1/3 cup prepared hummus
4 whole wheat tortillas (8″)
2 cups cubed cooked chicken breast
1/4 cup chopped roasted sweet red peppers
1/4 cup crumbled feta cheese
1/4 cup thinly sliced fresh basil leaves

Spread hummus on tortillas; top with chicken, peppers, cheese and basil. Roll up.


Samantha R is into photography, and takes beautiful photographs! Feel free to check out her sites, to view her pictures as well as the options to purchase some of them:


Linked up to Tempt my Tummy Tuesday, and Cast Party Wednesday!

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