Shepherds Pie & Freezer Meals

This evening I made freezer meals in my favourite way. I made Shepherds Pie for dinner & made 4 extra for my freezer. I find that it takes way less time to make freezer meals when you just make extra of the dish you are already making. It took me an hour from start to finish to make it all & now I have 4 meals that I don’t have to make over the next few months!

Another bonus is the price; $1.50 per meal!

Tomorrow I am making Pizza Casserole the same way & am looking forward to having meals ready for those crazy days.

School starts up again in a week & as we moved Rhys is going to a new school & Anwyn gets to stay home with me for a year. She spent last year in Preschool, but here in Yellowknife the cut off dates for school are different & so she has to wait an extra year to go to Kindergarten. I will do some ‘school’ with her at home this year & hopefully we will be able to spend some quality time together while Rhys is at school.

Spaghetti Bolognaise & Freezer Meals

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Chicken Punks & Kids

About 3 years ago my oldest son asked if we could have chicken punks for dinner. We asked him how to make it & he came up with some of his favourite foods in one bowl! Well, last night we had it again.

  • Mashed Potato
  • Beef Gravy
  • Sweetcorn
  • Popcorn Chicken
  • Grated Cheese

Start with the mashed potato at the bottom of the bowl & cover with gravy. Layer with corn, chicken & cheese. Eat & enjoy.

This is definitely one the kids will enjoy & it is very easy & fast to make. Thanks Rhys, for bringing chicken punks to our house!Chicken Punks

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Spinach Tortellini

This was a delicious meatless pasta dish from Cooking Classy, however, it was high on the calories, coming in at 543 calories for a 1 cup serving! Maybe I will look at ways of reducing that, as I would love to have it again sometime soon.

Serves: 5          Calories: 543

  • 20 oz 3 Cheese Tortellini
  • 2 tbsp Butter
  • 2 cloves Garlic – minced
  • 3 tbsp All-Purpose Flour
  • 1 tsp Onion Powder
  • 1 1/4 cups Milk
  • 1/2 cup Heavy Cream
  • 1 (14.5oz) can Small Diced Tomatoes
  • 1 1/2 cups Fresh Spinach – chopped & packed
  • 3 tbsp Fresh Basil
  • 1/2 tsp Oregano
  • Salt & Pepper – to taste
  • 6 tbsp Fresh Parmesan Cheese – finely grated

Cook tortellini according to the directions given on the package

While the tortellini is cooking, melt butter over medium heat in a large skillet

Add garlic, saute for 30 seconds, then add the flour & onion powder & cook, stirring constantly, for 1 minute

While whisking, slowly pour in the milk & cream, continuing to whisk until smooth

Cook, stirring constantly, until the mixture begins to simmer, then add tomatoes, spinach, basil and oregano. Season with salt & pepper to taste

Cook several minutes longer until the sauce has thickened and the spinach has wilted. Add Parmesan cheese and stir until melted. Remove from heat

Toss the prepared & drained tortellini into the sauce mixture & serve warm sprinkled with additional Parmesan cheese, if desired

Spinach Tortellini

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A New Life & Good Food – Alicha Doro

New job, new home, new city & lots of new ideas for some great food!

My husband got a new job in March & just completed his initial training. We got relocated to Yellowknife in the Northwest Territories & arrived mid July. We are just settling into our new home (much larger than our 2 bedroom apartment I might add) & I am looking forward to using my larger kitchen to prepare some delectably new dishes.

Yesterday we tried out Ethiopian food. I found this dish, Alicha Doro & thought it would be a good one to start with. I wanted to make injera (a dark, sourdough, pancake) to serve with it, but couldn’t find tef flour here in Yellowknife, so I just served it with rice.

Serves: 2          Calories: 382/serving

  • 4 Chicken Thighs or 2 Chicken Legs
  • 1/2 Lemon
  • 4 Onions
  • 8 cloves Garlic
  • 2 tbsp Oil
  • 1 1/2 tbsp Turmeric
  • 2 tsp Salt

Remove any skin from the chicken & discard it. Place the chicken in a bowl & squeeze the lemon juice over the top. Cover & refrigerate until needed. (If you want a deeper lemon taste allow it to sit overnight)

Peel & roughly chop the garlic & onions & pulse them into a puree using a food processor, take care that you don’t do it too long or you could get onion juice

In a large skillet, with a lid, over a gentle heat, cook the garlic & onions with the oil. This could take anywhere between 10-30 minutes. The puree should stay the same colour. Add some water to the pan if you find it becomes very dry

Add the turmeric & cook for another couple of minutes before adding the chicken & enough water to cover them. Cover & simmer for 30 minutes, stirring occasionally to ensure nothing sticks

When the chicken is cooked, simmer for a little longer if the sauce is still very thin. Add the salt & serve

Ethiopian

 

 

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Garlic Parmesan Linguine

So many things have happened since I last posted on here. I got pneumonia at the beginning of October and didn’t really get over it until our newest addition arrived at the beginning of January (baby boy). My husband just took a new job & so life as we now know it will change (yet again!)

Enough of all that! This evening I tried a new recipe from Damn Delicious which was a HUGE hit with the family (especially the kids) and a great meal for the wallet :) I added shrimp to it because my kids love it. It produces a very creamy alfredo type sauce without all the calories of cream! An absolute winner in my book

Serves: 4          Calories: 354          Cost per serving:$0.49

  • 1 tbsp Olive Oil
  • 4 cloves Garlic – minced
  • 2 cups Chicken Broth
  • 1 cup Milk
  • 2 tbsp Unsalted Butter
  • 8 oz Linguine Pasta – uncooked
  • 1/4 cup Parmesan Cheese – freshly grated
  • 2 tbsp Fresh Parsley – chopped
  • Salt & Pepper to taste

Heat oil in a large skillet over medium high heat. Add garlic and cook for 1-2 minutes, stirring frequently, until fragrant

Stir in chicken broth, milk, butter & fettuccine; season with salt & pepper

Bring to a boil, reduce heat and simmer, stirring occasionally, until the pasta is cooked through, about 18-20 minutes

Stir in parmesan cheese, add more milk as needed to achieve the consistency you desire

Serve immediately, garnish with parsley if desired

Garlic Parmesan Linguine

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