Favourite Recipes

6 Servings – Total Time 20 mins

1-pound whole wheat pasta macaroni  
4 tablespoon butter 
2 cups whole milk 
8 ounces sharp cheddar you may use a blend of cheeses if you like. 
1/8 teaspoon garlic powder 
1/2 teaspoon salt 

1- Boil a large pot of water for the pasta and cook as directed. Grate cheese and set aside. 
2- Meanwhile, in a large saucepan, melt the butter over low heat.  
3- Add milk, garlic powder, and salt, and continue whisking 
4- Add cheese by the handful and whisk between handfuls to melt. Taste and adjust seasonings. 
5- Pour sauce over cooked, drained pasta and serve immediately. 

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3-8 Servings – Total time 20 mins

Bag of Portuguese buns 
Box of Breaded chicken  
Pre-packaged cut lettuce & croutons 
Cesar sauce 
Cheese slices  
Sliced tomatoes 
Condiments; ketchup, relish, mustard & mayo 

1- Cut the Portuguese bread, and veggies 
2- Then grill the chicken burgers for 10-15 mins depending when I took them out  
3- Once chicken burgers are set, add the cheese on the top and then build the burger 
4- Once burgers are cut into 4’s, start on the salad. Super easy, put the lettuce in a bowl with croutons and then add Cesar sauce! 
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3-8 Servings – Total Time 20-30 mins

3-4 chicken breast 
Old El Paso Mild seasoning mix 
3 Red or green peppers  
1 medium Onion 
Old El Paso Fajita mix 
Bag of Whole wheat pita 
Shredded mix cheese  

1- Cut onion into slivers & slice peppers. 
2- In a separate bowl, cut chicken into strips and toss with the spice mixture. 
3- Preheat stove and add chicken and cook until just cooked, about 3-5 minutes.  
4- Set chicken aside and add 1 tablespoon oil to the pan. Cook onions well and cook 2 minutes. Add in sliced peppers and cook an additional 2 minutes or just until hot and then add fajita mix.  
5- Serve chicken, veggies and shredded cheese in different bowls so that children can make their own fajita! 
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2 Big Servings – Total Time 45 mins

4 tablespoons unsalted butter 
1/2 large onion, cut into large wedges 
1 can tomatoes, I prefer to use whole peeled or crushed 
1 1/2 cups water, low sodium vegetable stock, or chicken stock  
1/2 teaspoon fine sea salt, or more to taste 
Whole wheat bread 
Cheese slices 

1- Melt butter over medium heat in a large saucepan. 
2- Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer.  
3- Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed. 
4- While soup is cooking, start on grilled cheese with whole wheat bread.  
5- Butter both sides of bread and add the cheese.  
6- Then grill sandwiches till cheese is melted. 
7- When the soup is ready, blend and then season to taste. The soup doesn’t need to be ultra-smooth; some texture is a nice touch. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot.  
8- Personal preference, I use mashed potatoes, rice or pasta to add in soup**