Ingredients:
 
Scones
1 cup sour cream
1 tsp baking soda
4 cups all-purpose flour
1 1/4 cups white sugar
2 tsp baking soda
1/2 tsp salt
1 cup butter
1 egg
1 cup dried cranberries
1 tsp orange zest
1/2 tsp orange extract
 
Icing
1 cup icing sugar
2 tbls water
1/4 tsp orange extract
1/4 tsp orange zest
 
Directions:
 
Preheat oven to 350*F.
 
In a small bowl, combine baking soda, orange extract, & sour cream. Set aside.
 
In a large bowl, mix the flour, sugar, baking powder, orange zest, & salt. Cut in the butter until you have an oatmeal-like consistency. Stir in the sour cream mixture & egg into flour mixture until just moistened. Gently stir in cranberries.
 
Turn dough out onto a lightly floured surface. Knead slightly to reduce stickiness. Roll dough into a 3/4″ thick round. Cut into 12 wedges & place 2″ apart on a parchment or silicone-lined baking sheet.
 
Bake for 15-20 minutes or until golden brown.
 
Meanwhile, mix all icing ingredients together in a small bowl.
 
Remove scones from oven and let cool slightly before drizzling icing over each scone.
 
Makes 12

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:
 
2 cans of your favourite tuna, *drained
1 can of white kidney beans, rinsed & drained
4 tbls red wine vinegar
1/2 cup *extra virgin olive oil
1 small red onion, diced
1 1/2 cups cherry tomatoes
3 cups of your favourite salad mix
salt & pepper to taste
 
Directions:
 
In a large bowl, combine salad mix, cherry tomatoes, red onion, kidney beans, & tuna. Toss well.
 
In a small bowl, whisk oil & vinegar with salt & pepper until well combined. Pour over salad and serve.

Serves 2 - 4

*Note: If your tuna is packed in oil, reserve the oil & make up the remaining amount with EVOO to use in the dressing. This salad can easily be served as a hearty lunch on its own or pair it with a crusty bread and/or light soup for a great dinner. Super easy & super fast!

Ingredients:
 
Salad
1 cup cooked beets, diced & cooled
1 cup fresh pineapple, diced
1 pkg baby greens salad mix
1/3 cup balsamic dressing (recipe follows)

Dressing
1/4 cup good olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
 
Directions:
 
Combine all salad ingredients in a large bowl. Toss well.
 
Combine all dressing ingredients in a small bowl and whisk until well combined. Store any unused dressing in an air-tight container in the refridgerator. Pour 1/3 cup dressing over salad just before serving. Toss well.

Serves 4-6
 
Shout Out
Kudos go to my friend Sandra for this great fresh salad. I wasn’t a fan of beets until I tried this salad. The hubby is still trying to find the hidden strawberries…=)

Ingredients:
 
1 680g pkg. raw zipperback medium shrimp, peeled & deveined
340 g linguine (3/4 450g pkg)
3 tbls butter
3 tbls olive oil
4 garlic cloves, minced
1/3 c fresh parsley, chopped
1/2 lemon, zested
1/4 c freshly squeezed lemon juice (2 lemons)
1 tbls + 1 tsp coarse salt
1/4 tsp freshly ground pepper
 
Directions:
 
In a large pot of boiling water, add 1 tbls salt and linguine. Cook according to package directions.
 
Meanwhile, in a large heavy-bottomed skillet, melt the butter with olive oil over medium-low heat. Add garlic & saute for 1 minute. Be careful not to burn the garlic. Add shrimp, 1 tsp salt & pepper and saute until shrimp have just turned pink, approximately 5 minutes, stirring often. Remove from heat, add the parsley, lemon zest, lemon juice. Toss to combine.
 
When the pasta is done, drain and add to shrimp mixture. Again, toss to combine and serve.
 
Serves 4