Ingredients:
 
1 pkg ground chicken/turkey (or beef, if you prefer)
1 green pepper, cubed
1 medium yellow or white onion, cubed
1 can corn (drained and rinsed)
1 can black beans (drained and rinsed)
1 can red kidney beans (drained and rinsed)
1 large can diced tomatoes + *reserved liquid
1 large can crushed tomatoes
1/2 tsp liquid smoke
3 tbls chili seasonong (see below)
2 tbls canola or olive oil
1 tsp each salt & freshly ground pepper
your favourite hot sauce to taste
 
Chili Seasoning:
6 tsp chili powder
5 tsp paprika
4 1/2 tsp cumin
2 1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp cayenne
Combine all ingredients & store remaining seasoning mixture in an airtight container.

Directions:
 
Using a large pot/dutch oven, start by sauteing onions in oil over medium high heat. Add ground chicken & 1 tbls chili seasoning. Break up the ground chicken into small bits as it cooks. When the meat is almost thoroughly cooked, throw in the green pepper & 1 tbls chili seasoning. Continue browning for a couple of minutes or until the green pepper starts to soften a bit. Add the diced tomatoes & reserved liquid. Add the final 1 tbls chili seasoning, hot sauce and liquid smoke & stir till well combined. Reduce heat to medium & bring to a gentle boil. Add the beans and corn & bring it back to a boil. Reduce heat, cover and simmer for at least an hour.
You can top this off with shredded cheese, green onion, sour cream & serve with crackers, garlic toast, or cornbread. Or keep it simple & serve it as is! Delicious!
 
*Note: Reduce the liquid if you like your chili thicker.

Ingredients:
 
4 boneless skinless chicken breasts
4 cups low-sodium chicken broth
4-6 sprigs fresh rosemary
1 tsp salt
1 tsp freshly ground pepper
 
Directions:
 
In a large pot or dutch oven, bring broth to a boil over high heat. Reduce heat to medium-low and place remaining ingredients in pot. Simmer for approximately 20 minutes or until thoroughly cooked. Your meat thermometer should read 165*F. Remove chicken from *liquid and serve as part of a *meal or to use in your favourite chicken recipe.
 
 Serves 4
 
*Note: This is a great addition to any meal because your family can choose their favourite condiment to top thier piece of chicken ( ie: plum sauce, bbq sauce, hot sauce, etc. ). You can also use this anytime you need plain cooked chicken in a recipe, like Greek Chicken Sandwiches. So easy, so juicy, and so versatile!
Strain your leftover liquid, let cool to room temperature, then refridgerate or freeze in an air-tight container. This can be used in future recipes like soups or stews. If you refridgerate it though, make sure to use it within 3 or 4 days. Better safe than sorry!

Ingredients:
 
2 slices of your favourite bread, toasted
2 tbls tziki sauce
2 tbls crumbled feta cheese
1 tbls red onion, diced
1 leaf of romaine lettuce, cut into 2 pieces
2 - 3 slices of tomato
1/2 cup *shredded chicken
salt & pepper to taste
 
Directions:
 
To assemble sandwich, spread tziki sauce over both slices of toast. Place 1 piece of romaine, then chicken, onion, tomatoes & feta on one slice of toast. Sprinkle with salt & pepper and complete with last piece of romaine and remaining slice of toast. Cut in half. Enjoy!
 
Serves 1

*Note: Use the Poached Chicken recipe or for even more flavour, the Souvlaki recipe if you need lots of chicken for sandwiches. You can also pick up a roasted chicken from your local grocery store.

Ingredients:
 
Quesadillas:
4 boneless, skinless chicken breasts, cut into strips
1 green pepper, cut into strips
1 red pepper, cut into strips
1 medium onion, cut into strips
10 large soft tortilla shells
2 1/2 cups shredded cheddar cheese
2 1/2 cups shredded monterey jack cheese
2 1/2 tbls seasoning (recipe follows)
6 tsp cooking oil ( I like to use Canola )
 
Seasoning:
6 tsp chili powder
5 tsp paprika
4 1/2 tsp cumin
2 1/2 tsp onion powder
1 tsp salt
1/2 tsp garlic powder
1/8 tsp cayenne
 
Directions:
 
Combine all seasoning ingredients together in a small bowl and mix until fully incorporated. *Store any remaining seasoning in an air-tight container. Set aside.
 
In a large skillet or wok, place 1 tsp cooking oil in pan & heat over medium to medium-high heat. Add chicken & stirring occasionally, cook chicken thoroughly ( approximately 5-6 minutes ). Add veggies & seasoning mixture to pan and stir until everything is evenly coated with seasoning. Continue cooking until veggies are slightly tender ( you still want a bit of crunch to them ). Remove from heat and set aside.
 
Over medium-high heat, evenly coat bottom of non-stick pan with 1 tsp cooking oil. Place 1 tortilla shell in pan and add 1/5 meat & veggie mixture, spreading it out evenly. Add 1/2 cup of each cheese and again, spread out evenly. Place another tortilla shell on top and carefully press down using either a large spatula or (if you’re really careful) use a clean hand. Continue heating over medium-high heat for an additional minute or until cheese starts to melt. Using that same large spatula, carefully *flip quesadilla over and heat for 1 more minute. Slide quesadilla out of pan onto wooden cutting board and let sit for 2 - 3 minutes to cool before cutting into 6 equal pieces.
 
Continue with remaining 4 quesadillas in the above same manner. Serve with salsa, sour cream, and Holy Guacamole.
 
Serves 5
 
*Note: You can also use this seasoning mixture to use in your favourite taco recipe.
The slower you flip the quesadilla, the more chances you’ll make a mess. So long as you let the cheese melt slightly before you flip, everything should stay together. Be brave! It’s not as difficult as you may think.

Ingredients:
 
4 boneless/skinless chicken breasts, cubed
2 cloves garlic, minced
1 tbls minced fresh ginger
2 tbls peanut or canola oil
1 medium green pepper, cubed
1 medium red pepper, cubed
1 cup snow peas
1 cup bean sprouts
1 can pineapple chunks/tidbits, reserve juice
10 drops sesame oil
2 tbls soya sauce
2 tbls cornstarch
2 tbls water
 
Directions:
 
Heat wok or large skillet over medium high heat. Add peanut/canola oil and chicken. Cook until chicken is almost thoroughly cooked. Add ginger and garlic and continue cooking until chicken is cooked through - watch that you don’t burn garlic.
 
Turn heat down to medium & add veggies. Cover and steam, stirring often, until veggies are “al dente”. Add pineapple and mix well.
 
Pushing food to the sides of the pan, create a well. Pour in pineapple juice, sesame oil, & soya sauce to well and stir till combined. In a small dish, mix together cornstarch and water. Add this mixture to the well, stirring till liquid thickens. Turn off heat and stir all ingredients together until chicken and veggies are well coated.
Serve with your favourite rice.

Serves 4

Ingredients:
 
4 medium potatoes, peeled & cubed
2 tbls butter
1/3 cup sour cream
1/3 cup warm milk
salt to taste
—
4 medium sweet potatoes, peeled & cubed
2 tbls butter
salt to taste
—
1 lb ground turkey
1 small onion, diced
1/2 tsp poultry seasoning
2 tbls olive oil
2 tbls Bisto chicken gravy granules
1 cup hot water
salt & pepper to taste
—
1 pkg ready to make stuffing mix
 
Directions:
 
To make the mashed potatoes, boil the cubed potatoes in salted water until fork tender. Drain. Add butter and mash until well incorporated. Then add sour cream and milk & continue mashing until fluffy. Set aside.
 
As with the white potatoes, boil sweet potatoes in salted water until fork tender. Drain. Add butter and mash until fluffy. Set aside.

Prepare stuffing mix according to package directions. Set aside.
 
In a large skillet, add olive oil to pan and heat over medium high heat. Add turkey and onions, breaking up the meat into small “bits”. Continue cooking until turkey is thoroughly cooked and onions are translucent. Add poultry seasoning, bisto granules, & hot water and mix until thickened.

Preheat oven to 375*F.
Using a large oven-proof casserole dish, add each mixture & spread evenly creating layers. Start with turkey mixture, then stuffing, mashed sweet potatoes, and finally mashed white potatoes. Place in oven, uncovered, and heat through - approximately 15 minutes. Let stand 5 minutes before serving.
Don’t forget to serve with cranberry sauce!

Ingredients:
 
1 1/2 lbs small red potatoes, washed & unpeeled
2 *italian turkey sausages
1 celery stalk, diced
1 clove garlic, minced
3 tbls olive oil
2 tbls white wine vinegar
2 tsp dijon mustard
*1/2 small red onion, julienned (optional)
salt & pepper to taste
 
Directions:
 
Cut each potato in half. Place potatoes in a large pot and add water to cover. Cook on medium high heat until tender. Drain & cool. Set aside.
 
Cut sausages into 1/2  inch slices. Put 1 tbls olive oil in frying pan and fry sausages until fully cooked - 10 to 12 minutes. Remove sausage slices onto paper towels and set aside.
 
Add remaining olive oil to pan. Add celery & onion and cook on medium high till almost tender. Add garlic to pan & cook for 1 to 2 minutes more, being careful not to burn garlic. Reduce heat to medium low. Whisk in vinegar, mustard, and salt & pepper. Heat until warm.
 
In a large bowl, combine potatoes, sausage & vinegar mixture. Toss gently till everything is evenly coated.
 
Serves 6
 
*Note: Be creative & substitute your favourite sausage in this recipe.
I’ve been known to add about 1/3 cup diced fresh chives or diced green onion instead of the red onion in this recipe.

Ingredients:
 
1 lemon, juiced
1/3 cup olive oil
1/3 cup soy sauce (I use reduced sodium soy sauce)
1 tsp dried oregano
4 cloves of garlic, roughly chopped
4 *chicken breasts, cut into 1 inch cubes
2 medium yellow onion, cut into 1 inch pieces
1 green pepper, cut into 1 inch pieces
1 red pepper, cut into 1 inch pieces
 
Directions:
 
In a large glass or ceramic bowl, mix lemon juice, olive oil, soy sauce, oregano, and garlic. Add chicken, onions, and peppers. Stir to evenly coat entire mixture. Cover and refridgerate for *1-3 hours.
 
If using wooden skewers, soak about 10-14 skewers in a shallow pan of water for 10 minutes. This prevents them from burning to a crisp on the grill. Preheat grill to medium-high heat.
 
Alternating meat & veggies, thread chicken, pepper & onions onto skewers. *Lightly oil grill top. Place skewers on grill, turning them occasionally so they cook evenly. Cook for 10-15 minutes or until chicken is completely cooked.

Serve with tziki sauce.
 
*Note: You can substitute 3 lbs of pork tenderloin or stewing beef for the chicken. Again, just cut into 1 inch cubes.
Also, the longer you marinade - the stronger the flavour. But don’t marinade chicken for more than 8 hours or so or you’ll end up with mushy meat.  If you’re using pork or beef, you can marinade longer but you really don’t have to. You get great flavour after just a few hours.
To easily oil your grill, pour a bit of oil on to a bunched up paper towel. Using bbq tongs, grasp the oily towel and wipe down your grill top. Look Mom, no burnt fingers!