Butter Chicken Lasagna

This recipe comes from Chefs Plate; our friends ordered some meals from them and highly recommend their services! This is a recipe she shared with me, and which I have had a few requests already for since posting the picture of my dinner online. Enjoy!

Butter Chicken Lasagna
Prep time: 10-15 minutes
Cook time: 25-30 minutes
Serves: 2

1/2 oz butter or margarine
2 – 3 chicken breasts, cut into bite-sized pieces
3 gloves garlic, minced
1 yellow onion, diced
1/4 tsp turmeric (ground)
1/4 tsp cinnamon (ground)
3/4 tsp cumin (ground)
3/4 tsp garam masala (ground)
1 can crushed tomatoes (14 oz/398 ml)
3 oz cream (2% milk will do in a pinch)
6 sheets lasagna pasta, cooked and cool enough to handle (you can also use “oven ready” lasagna)
4 – 5 oz mozzarella cheese, shredded
5 oz fresh kale

Melt butter over medium heat in frying pan. Add garlic, onion, and chicken, and saute until chicken is almost cooked through. Add tomatoes and cream, bring to boil and then reduce to simmer until sauce thickens and chicken is fully cooked.

In casserole dish (oven safe), place 2 lasagna noodles to cover bottom, add kale on top, add butte chicken mixture on top, then another 2 lasagna noodles, kale, butter chicken, last 2 lasagna noodles and sprinkle cheese on top. Bake 5 minutes at 450F; turn oven onto broil, and broil 2 to 3 minutes until cheese gets bubbly.

Serve and enjoy!


Super Greens Soup

This is another recipe that comes from Jamie Oliver’s Super Foods recipe book. It is very easy to make (especially the way I do it!) and extremely delicious. It saves well too – I haven’t gone more than 2 or 3 days without finishing it all off, but it holds together well for leftovers. Hope you enjoy!

Super Greens Soup
Prep time: 5-10 minutes
Cook time: 20-30 minutes
Serves: 4

1 sweet vidala onion, chopped
4 cloves of garlic, minced
olive oil
2 medium sized white potato, chopped
1 can of chickpeas (standard 14oz can), drained and rinsed
2 sprigs fresh thyme (or 1 tsp dried)
1 sprig fresh rosemary (or 1/2 tsp dried)
1 bay leave
4 cups chicken stock
2 to 3 stalks fresh kale (about 5oz)
6oz chorizo sausage (fresh or smoked- I recommend smoked!)

Saute onions and garlic in olive oil until soft and fragrant. Add potatoes and chickpeas. Tie together fresh herbs and add to pot. (If using dried herbs, skip this step.) Add chicken stock; bring to a boil, then cover and reduce to low heat for 15 minutes until potatoes are almost cooked through.

If using fresh (raw) chorizo, pan-fry or bake sausages (whole). When cooked through, slice, set aside, and reserve pan drippings. If using smoked chorizo, slice and set aside. (The smoked flavour makes up for the missing pan drippings, trust me!)

Remove thick stalk from kale, and chop leaf into bite-sized pieces.

Remove fresh herbs from soup (if using dried herbs, skip). Add chorizo slices, pan drippings (if you have any), and kale to pot. Kale absorbs a lot of liquid, so you may need to top up with a cup of water (there is enough flavour in this soup it can handle the addition!) Simmer for another 10 minutes uncovered.

Serve and enjoy!

Chicken, Apple, & Pomegranate Salad

This is a salad I make often for lunch at work and sometimes for dinner at home, and I am always asked for the recipe. So, at long last, here it is. It kind of mimics a salad at Wendy’s, but my version is healthier. At least, I think so. Enjoy!

PS there are no measurements for any of the ingredients except the dressing; I just start adding things to the bowl and stop when I feel like there’s enough.

Chicken, Apple, & Pomegranate Salad
Prep time: 10-15 minutes
Cook time: 10-20 minutes
Serves: 2

1-2 chicken breasts, boneless and skinless (I recommend 2 breasts if making this for dinner)
your preferred salad greens (I like spinach and romaine, or the Organic Girl sweet pea blend)
1 gala apple, chopped into bite-sized pieces
crumbled blue cheese
pecans (candied or plain – to candy see instructions below)
pomegranate seeds

1 tbsp pomegranate juice (I buy the Pom juice)
1 tbsp honey (you can use less if you don’t want it as sweet)
1/2 tsp Dijon mustard
2 tbsp olive oil
1/2 tsp apple cider vinegar

Cook chicken with your preferred spices (I fry my chicken with Montreal chicken seasoning), and slice into strips.

Combine dressing ingredients in a bowl and whisk until honey is dissolved/combined. (Alternatively you can combine in a small container with a lid and shake to mix.)

Toss salad greens with most of the dressing, reserving some. Place salad greens in a bowl to serve, and top with apple pieces, blue cheese, pecans, and chicken slices. Sprinkle pomegranate seeds on top (if you bought a real pomegranate and not a container of the seeds, cut in half and hold over the salad bowl with the cut half facing downwards and your palm underneath. Hit the back of the pomegranate with a wooden spoon to release the seeds), and drizzle remaining dressing over toppings to add flavor.


(Apologies, I do not have a good photo of this salad yet. Next time I make it I will take a picture and update this post!)

Bacon-Avocado Salad with Garlic Dressing

I saw this salad recipe on the MyFitnessPal blog and I decided it sounded pretty good, so I was game to try it. With a few modifications. I don’t like mayo, so I changed the dressing, and I reasoned that you can really add whatever vegetables you like into this salad. You could also add shrimp or chicken easily to turn it into a meal. Enjoy!

Bacon-Avocado Salad with Garlic Dressing
Prep Time: 10-15 minutes
Cook Time: 5-10 minutes (pan-fry bacon), 30-45 minutes (bake bacon)
Serves: 1

1 heart Romaine lettuce, rinsed and chopped
1 small Roma tomatoes, chopped (alternative: grape tomatoes, halved)
1/2 large avocado, chopped*
2 slices of bacon, cooked
1 garlic clove
1 Tbsp olive oil
1 Tbsp rice wine vinegar
1/2 to 1 tsp honey (or sugar), to taste
Salt and black pepper to taste
Optional: chicken or shrimp, cooked
Optional: nuts, such as slivered almonds

Toss together lettuce, tomatoes, avocado, and bacon. Set aside. Whisk garlic, olive oil, rice wine vinegar, honey, salt & pepper together. Dress salad immediately before serving.

*To save one half of an avocado for future use, cut avocado in half around the pit like normal, pull apart the two halves, and wrap the half with the pit to save. Should stay good for 1-2 days in the fridge. 

Best of Bridge Caesar Salad Recipe (including dressing)

During our #2014CarrCulinaryAdventures week, my Dad mentioned that he really wanted to try making a Caesar salad that he remembers seeing the cook make at the restaurant he worked at when he was 14. Mostly he remembers them rubbing the garlic clove around the bowl and cracking a raw egg over the lettuce. After an unsuccessful night spent searching for a similar recipe online, I finally went to Facebook and sent out the message that I was looking for a good recipe for Caesar salad dressing. I got back 3 replies relatively quickly, all recommending the Caesar salad recipe from Best of Bridge. So Janelle (amazing friend that she is) sent me pictures of the pages from the cookbook, and I am never buying store-bought Caesar dressing again! This recipe is so delicious!!! Dad and I decided we do still like the store-bought croutons because we just can’t quite get them that crispy at home without hours of work, but I did make the croutons in this recipe when we first had the salad this week and they did turn out really well. Hope you enjoy! This one seems to be a recipe loads of people keep handy.


Best of Bridge Caesar Salad Recipe (including dressing)
Prep time: 10 minutes
“Cook” time: 1-2 minutes
Serves 6 to 8 as a starter salad

2 medium to large heads romaine lettuce
1 clove garlic, halved
1/2 cup olive oil
1 cup french bread cubes, approx. 1/2″
3/4 tsp salt
1/4 tsp black pepper
1/4 tsp dry mustard powder
1 1/2 tsp Worcestershire sauce
3 anchovies, drained and chopped
1 egg
2 tbsp grated parmesan cheese
juice of half a lemon (approx. 1 1/2 tbsp)

Prepare lettuce by washing, removed any wilted leaves, and either dry using salad spinner or pat dry with paper towel. Set aside in fridge to dry completely. (Lettuce needs to be dry for dressing to stick.)

Several hours before serving, mince half of the garlic and put into the olive oil. Place in a container with a tight-fitting lid, and let sit in fridge for minimum 1 hour.

Take 2 tbsp of the garlic-oil mixture, and heat in frying pan over medium heat. Add cubes of bread and toast until golden brown on all sides. Set aside.

Add salt, pepper, mustard powder, Worcestershire sauce, and anchovies to the remaining garlic-oil mixture and shake to combine. Refrigerate until ready to use.

When you are ready to dress and serve the salad, bring a pot of water to a boil. When boiling, remove from heat and gently lower 1 egg into water for 1 to 2 minutes. (This is called “coddling an egg”.) Remove egg from water and set aside to cool.

Just before serving, rub the other half of the garlic clove around the inside edges of the serving bowl. (Using a wooden bowl is recommended if you have one.) Discard the garlic. Cut out coarse ribs from lettuce leaves, and break into bite-size pieces into prepared serving bowl. Shake dressing and pour over lettuce. Sprinkle lettuce with parmesan and toss salad until all leaves are evenly coated with dressing and cheese. Break egg over centre of salad, and pour lemon juice over egg. Toss well. Add the croutons and toss quickly. Serve immediately.

Ceaser Salad with homemade dressing and croutons

Ceaser Salad with homemade dressing and croutons


This recipe comes from The Best of Bridge cookbook series – I’m not sure which book(s) it can be found in. 

No-Cook Overnight Refrigerator Oatmeal

There are some truly brilliant ideas out there in the world, and I am so glad I stumbled onto this one. It was posted to Facebook by a friend, and when I read the recipe I was skeptical, since I prefer my oatmeal piping hot and will stop eating it once it reaches room temp. But I have to say – I was intrigued enough to get the necessary ingredients at the grocery store last night, and I was pleasantly surprised this morning with my delicious breakfast. This is going to be a new staple in my house for weekday mornings! Enjoy!

No-Cook Overnight Refrigerator Oatmeal
Prep: 10 minutes
Cook: overnight
Can last in fridge for up to 4 days
Single servings

1/4 cup old fashioned rolled oats (NOT QUICK COOK/INSTANT OR STEEL CUT!)
1/3 cup skim milk
1/4 cup Greek yogurt (plain or vanilla flavour)
1 tsp chia seeds*
1 tsp honey if sweetener is needed (not all flavours will need this, for ex: maple-blueberry is sweet enough with the maple syrup, and if you use flavoured yogurt it might be sweet enough)
See below for flavours

Combine ingredients above in a 1-cup container – the original recipe uses mason jars with plastic lids, but I found plastic “freezer canning” containers by the same brand Bernardin with twist lids that are leak proof, cheaper, and not as breakable. Add in the flavour ingredients (below). Shake container to combine. Refrigerate overnight, and store in fridge for up to 5 days (depending on what fruit you put in; bananas are rumoured to not last that long)


2 tsp maple syrup (omit other sweeteners)
1/4 cup fresh blueberries

1/4 tsp vanilla extract (omit other sweeteners)
1/4 cup fresh raspberries
1 tsp raspberry jam or preserves if desired

1/2 tsp cinnamon
1/4 cup unsweetened apple sauce
fresh apple pieces to top if desired

1/8 tsp almond extract
1/4 cup fresh mango, diced

1 tbsp cocoa powder
1/4 cup ripe banana, diced

Banana-Peanut Butter
1 tbsp smooth peanut butter
1/4 ripe banana, diced

1 tbsp orange marmalade
1/4 cup mandarin oranges, drained and diced

Cherry-Chocolate Chunk
1 tbsp dark chocolate, finely chopped
1/4 cherries, chopped (fresh or frozen, pitted)

1 tsp cocoa
1/2 tsp instant espresso powder dissolved in 1 tbsp hot water
2 tsp honey (or other sweetener, unless you like bitter coffee)

Substitute milk with coconut milk
1/4 cup pineapple, chopped (fresh or frozen)

Pumpkin Pie
1/2 tsp pumpkin pie spice
2 tsp maple syrup (omit any other sweetener)
1/4 cup pumpkin puree

1/4 tsp vanilla extra (omit other sweeteners)
1/4 cup fresh peaches, diced
1-2 tsp raspberry jam

2 tbsp cranberry sauce
pinch ground cloves
1 tbsp chopped pecans

1/8 tsp almond extract
3 dried apricots diced (or 1/4 cup fresh)
1 tsp crystallized ginger, minced

Carrot Cake**
1/4 tsp cinnamon
2 tsp grated carrot
1 tsp shredded coconut
1 tsp chopped pecans (or other nut of choice)
1 tsp raisins (optional)
**I recommend microwaving this flavour for 30-40 seconds and eating it warm!

*If you cannot find Chia seeds, you can use another type of seed if you want. Chia absorbs the liquid and adds to the texture but is not strictly necessary.

Original recipe found here.

If you have other flavour suggestions please comment below!

Cider-Glazed Root Vegetables

This is an excellent addition to any Autumn meal. Or, serve with cous-cous or quinoa and call it a vegetarian meal! This dish is always a big hit, so I hope you enjoy!

Cider-Glazed Root Vegetables
Prep time: 20 minutes
Cook time: 1 hr to 1 hr 20 minutes
Serves 8 to 10

1 rutabaga
4 parsnips
4 large carrots (or 8 medium-ish garden carrots)
3 leeks
1 cup apple cider*
4 tsp fresh thyme
salt & pepper to taste
4 garlic cloves, minced
butter or margarine

Pre-heat oven to 425F.

Peel and chop all the root vegetables into bite-sized pieces. Slice the leeks and put all the vegetables into a large oven-safe dish. Add in apple cider, thyme, salt, pepper, and garlic. Toss vegetables to coat. Dot with butter or margarine, cover, and roast for 1 hour to 1 hour 20 minutes, until vegetables are easily pierced with a fork (similar to testing potatoes).

Serve and enjoy!

Original found in Canadian Living: The Vegetarian Collection, page 

*I use the packaged apple cider, and I do approx. 2 pouches for the 1 cup of hot water.