I’ve listed below a few recommended hockey books for younger children. Perhaps you have some suggestions for other hockey books that your own kids enjoyed (if so, email us at email@example.com)
- Ben and Lucy Play Pond Hockey By Andrew Sherburne, Illustrated by Kevin Cannon
- Casey and Derek on the Ice By Marty Sederman, Illustrated by Zachary Pullen
- Clancy with the Puck By Chris Mizzoni
- Just One Goal By Robert Munsch, Illustrated by Michael Martchenko.
- The Hockey Tree By David Ward, Illustrated by Brian Deines
- Brady Brady Hockey series by Mary Shaw, Illustrated by Chuck Temple
- Dino-Hockey By Lisa Wheeler
- The Rocket By Mike Leonetti and Greg Banning
- Home Ice: Canada’s 2010 Men’s Olympic Hockey Team Guide By Lorna Schultz Nicholson
- Z is for Zambonie By Matt Napier
For hockey lovers and readers of all ages, check out Joe Pelletier’s website www.hockeybookreviews.com
Perhaps you’ll find a good hockey book to keep you company when your hockey player(s) are not on the ice!
It took me a while to embrace the “Hockey Mom” label due to the bad rap Hockey Moms can get. You know what I’m talking about. Between the “lipstick/pitbull” jokes and all the stereotypes that are out there of Hockey Moms yelling at the refs and pushing our kids around, we are sometimes thought of as over-zealous and far too intense. But I knew better. Hockey Moms are smart, resilient, creative, tireless, compassionate and strong ladies. You have to be all of these things to keep up with a hockey schedule!
I have three hockey-playing children (two boys and a girl) and I started Canadian Hockey Moms in February of 2010 during the Vancouver Winter Olympics. I was in the middle of becoming immersed in my own children’s’ minor hockey career, and yes, encountering some “politics” along the way. Recognizing there was nothing out there to support hockey moms (and families) through probably the busiest time in their lives, I decided to use my community development skills to start talking to moms, taking questions, and sharing ideas. My goal was to reach moms in every province and territory in Canada, and we did it within our first two months. Though most of us are Canadian, we are also followed by moms internationally. By the way, I love our international friends, even during the Olympics! 😉
The Hockey Moms we engage with make me smile every day. There are some witty ladies out there! I love being able to connect moms with ideas and suggestions to each other, or share information that might make someone’s life easier. I also have a Master’s degree in Community Psychology, which definitely contributes to my passion for building engaged and engaging communities. In my spare time, I run a consulting company that focuses on research and evaluation, mainly in community and educational settings. You can check out that side of me at www.synergyrec.info .
I’m always interested in working with new people, brands or organizations that can help hockey parents or players, hearing your questions, and sharing good information. You are always welcome to contact me at firstname.lastname@example.org
Be sure to join in on all the fun:
On Twitter: @hockeymomcanada
On Pinterest: cdnhockeymoms
And find me on LinkedIn.
Until we meet in a rink…Happy Hockey!
Canadian Hockey Mom
- 1 pound of ground beef
- 1 med. onion
- 1 can of Campbell’s beef barley vegetable soup
- 1 egg
- spices of your choice
Mix meat, egg soup and spices together in a bowl place in a casserole dish and bake in an oven at 350c for approx. 1 hour. This is not a dry meatloaf.
- 1 pound of ground beef (or chicken)
- 1 onion
- 1 can of tomato soup
- 1 can of stewed tomatoes ( I use the petite cut ones)
- 2 boxes of Kraft dinner
- grated cheddar cheese amount of your choice
- Spices of your choice
Brown meat in a pan with onion (chopped) drain the meat, add in a can of tomato soup and can of tomatoes and spices of your choice, garlic oregano, basil, Italian seasoning etc. and cook on low while making Kraft dinner. Boil Kraft dinner until noodles are slightly Eldente. DO NOT add milk or butter. Just mix the cheese in dry. In a deep casserole dish add in meat mixture and noodles, sprinkle grated cheddar evenly over top. Bake in the oven at 350c for approx. 15-20 mins or until cheese is melted and sauce is bubbling around the sides. This one is easy to make ahead as it only takes a short time in the oven maybe a little longer if it comes out of the fridge!
- 1 package (around 1 1/2 lb) ground beef, chicken or turkey
- (you may need two pkgs of turkey)
- 2 bags of hashbrowns
- 2 cans of cheddar soup
- 2 cans of tomato-based soup
- 1 block of cheese (grated)
Mix the cheddar soup with the hashbrowns until well coated. Press hashbrowns onto a cookie sheet. Bake at 400 for 20 minutes or until brown and crisp. In the meantime, cook the beef, chicken or turkey until fully cooked (about 10-15 mins). Once the mixture is fully cooked add the tomato soup and stir in until meat is fully coated. Let simmer on medium heat for 10 minutes. Pour meat mixture on top of baked hashbrown “crust”. Top with grated cheese. Broil on high for 5-7 minutes.
Let sit for 5 minutes.
- 3/4 lb halibut or haddock or another white fish
- juice of half a lime
- juice of half a lemon
- freshly ground black pepper, to taste
For the salsa:
- 1 beefsteak tomato
- 1 garlic clove
- 1/2 red bell pepper
- 1/2 chipotle chile (canned in adobo), diced (optional)
- 1/4 onion
- 1 tablespoon olive oil
- 1/4 cup cilantro leaf, chopped
- 1 lime, juice of
- a dash of chilli powder (in place of chipotle)
- freshly ground black pepper, to taste
For the tacos:
8 corn tortillas
1. Place fish filets in baking dish.
2. Season the fish with pepper to taste.
3. add lemon and lime juice to fish in a dish (it rhymes!!!).
4. Place the halibut in the hot oven – about 350 degrees – until cooked
5. Baste the fish with the citrus juice.
6. Turn the fish and continue to grill until cooked through.
7. Remove the fish from the pan and let cool.
8. Flake the fish and side aside while preparing the salsa.
9. To prepare the salsa: chopped all ingredients and mix together in a bowl (i actually prepared this first so it could sit while fish cooks)
10. Divide the flaked halibut onto the corn tortillas.
11. Spoon the salsa onto the fish.
12. Roll shells and ENJOY!!
This is an easy and fast recipe, a favourite for the kids! Yummy leftovers, too!
- 2 pkg refrigerated crescent rolls
- 1-1.5 lbs lean ground beef
- 1 onion, chopped
- 1 c prepared pasta sauce
- 1 c shredded cheese (our preference is Kraft Tex-Mex blend)
- Salt & Pepper to taste
Preheat oven to 375F. Brown ground beef and onion in a skillet. Add pasta sauce. Simmer until meat is thoroughly cooked. Spray a 9 x 13 in a pan with cooking spray.
Unroll one package of crescent rolls and place them in the bottom of the pan. Press to seal seams.
Add ground beef, onion & sauce mixture on top of crescent roll layer.
Sprinkle with grated cheese.
Unroll the 2nd package of crescent rolls and add to the top of the meat/cheese mixture.
Bake for 13 minutes. Allow standing for about 5 minutes. Cut into squares and serve.
This is one of my “fastest” meals as I can easily have it on the table within 20 minutes.
- 1 package of ground chicken (or double the recipe for more)
- 1 package chicken fajita seasoning (I use Old El Paso)
- 1 cup of water
- 10-12 whole wheat soft flour tortillas
- 1 chopped tomato
- Shredded lettuce
- Sour cream
- Grated cheese
Cook ground chicken in a skillet over medium-high heat until no longer pink. Add water and fajita seasoning. Let simmer until most of the water has drained out (approximately 8-10 minutes).
In the meantime, chop tomato, grate cheese, shredded lettuce, and add sour cream and salsa to bowls. Once the chicken is finished assemble into chicken tacos (chicken plus condiments). Enjoy!
Don’t let this recipe fool you, this is a family favourite every time. Even picky children will enjoy it and be asking for more. So simple, and so yummy! Makes enough that you will have leftovers for tomorrow night’s quick supper as well!
1lb lean ground beef
1 onion (diced)
1 can diced tomatoes (drained)
1 can ½ the fat cream of celery soup
1 bag of “No Yolk” egg noodles
Add egg noodles to salted water and cook until tender.
In the meantime, brown ground beef and onion until cooked through.
Drain cooked noodles and return to pot.
Add diced tomatoes, cream of celery soup, and beef and onion to noodles.
A “big sandwich” is a hit when you want something relatively healthy, and that you can make ahead of time and transport.
- Get a couple of big loaves of bread (e.g. French Bread, Pumpernickle, etc).
- Assorted cold cuts (I like to use three, usually turkey or chicken, ham, and a salami)
- Cucumber cut in slices (you can also use alfalfa sprouts if your kids will eat them)
- Sliced tomatoes
- Grated cheese (use cheddar, or slices of swiss)
- Italian dressing.
Slice loaves lengthwise down the middle (like a sub). Add Italian dressing to both top and bottom slices. Add at least one layer of each type of meat, then cucumbers, then tomato. Top with grated cheese, then pile on your top slice of bread. Voila! Big Sandwich!
Cut rectangular loaves in large squares, round loaves can be cut in wedges and serve on a tray
If you are transporting the Big Sandwich in the car or to the arena, assemble the sandwich and place the whole thing back into the bread bag without cutting. Cut the sandwich prior to eating.
- 1 lb of extra lean ground beef or ground turkey
- 1 to 1.5 cups COOKED basmati or jasmine rice (or whatever you usually use)
- 3-4 med/large-ish zucchini (although I have done it with smaller so that each person gets their OWN whole zucchini – but they are harder to clean out)
Brown ground meat and season LIBERALLY with black pepper; drain put aside to cool a bit. Cut the top off each zucchini and scoop out the white (i put the insides through the food processor and then into the freezer to be added to future soups but otherwise you can toss the insides). Mix cooled rice in with the ground meat; I only use pepper to the season but you can use anything you have. Stuff the hollowed-out zucchini and place it in a large fry pan. Cover with crushed tomatoes or tomato sauce -leftover spaghetti sauce also works well. Cook over low heat for about 15 – 20 mins turning the zucchini’s regularly
Serve with some nice fresh Italian bread!
This an easy, prepare- ahead delicious, nutritious dinner …can easily accommodate any number of guests
chopped green and red pepper, celery, fresh garlic and diced zucchini: lightly sauteed
pasta of your choice: cooked, drained
parmesan to taste
pasta sauce of your choice: store-bought or homecooked
Brown ground beef and onion in skillet and drain. Use a white corning dish that has a lid or any other covered casserole-type baking dish.
layer sauce on the bottom of the dish
add a small layer of pasta
top with some mozzarella to lightly coat
a small sprinkle of parmesan
add veggie layer
Repeat process :
add sauce layer
add pasta layer
Repeat until casserole dish is 90% full
Top casserole with mozzarella and parmesan, cover with plastic wrap and place in the fridge until ready to bake in the oven
or cook right away.
Cooking instructions: bake at 350 F for up to 45 minutes covered if cold from the fridge
if room temperature adjust cooking time to 30 minutes
Remove lid and let top get bubbly and golden and melted. Serve with salad and or fresh bread
Freezes well as a make-ahead meal !!
This is a simple lasagne recipe that I prefer to traditional lasagne, and my kids love it, too.
- 1 medium onion
- a few cloves of garlic (minced)
- 1 pkg ground turkey
- 3 or 4 turkey sausages (pork are fine too)
- 1 can of plain hunts tomato sauce
- 1 small can of diced tomatoes
- 4 tbsp fresh basil
- 1 tbsp oregano (dry)
- salt and pepper to taste
- parmesan or romano cheese
- 9-12 lasagne noodles
Cook the onion. Add the turkey and sausage once the onion is soft. After the turkey and sausage are almost cooked add the garlic and cook a bit. Add oregano and half the basil, some salt and pepper too. Add the tomatoes and cook again for ten minutes. Add the tomato sauce and let simmer for half an hour or whatever you have time for! Add the rest of the fresh basil right at the end.
Now just assemble the lasagna. Put a little sauce in the bottom of the pan, add the first layer of noodles, the sauce, some parmesan to cover the sauce and a layer of mozzarella and so on and so on and so on! Typically I make three layers.
THANK YOU TO CANADIAN HOCKEY MOMS https://canadianhockeymoms.ca/
In the winter months, I like to cook this recipe almost every week as it makes enough to easily feed 8 to 10 people. I can make it on a Sunday, and have enough left for a quick supper later in the week. Doubled, this recipe is great to take to a team pot luck.
- 1 lb of lean ground beef
- 1 onion
- 1 green pepper
- 1 red pepper
- 2 stalks of celery
- 1 large carrot
- ½ zucchini
- can of sliced mushrooms
- 1 can of tomato juice
- 1 can of diced tomatoes
- Marjoram, basil, Italian seasoning, thyme (to taste)
- Chilli flakes (add as many as you think you can handle, the first time try 1/2 a teaspoon)
- A small handful of brown sugar
Dice vegetables. Add diced vegetables and beef to a large pot. Cook for approximately 5 minutes over medium-high heat. Add all spices to beef and vegetables, cover and cook approximately 15 minutes, stirring occasionally. Add tomato juice, tomatoes, mushrooms, chilli flakes, tomato paste, and brown sugar. Simmer for approximately 1 hour (covered). Simmer longer uncovered to thicken sauce if desired. Serve over pasta.
Double the recipe and increase the simmering time by 20 minutes for a super large team-feeding batch of sauce!
- THANK YOU TO CANADIAN HOCKEY MOMS https://canadianhockeymoms.ca/
- 3 large bananas
- ¾ cup white sugar
- 1 egg
- 1tsp baking soda
- 1tsp baking powder
- ½ tsp salt
- 1 ½ cups all-purpose flour
- 1/3 cup melted butter
- ½ bag milk chocolate chips (optional…but man are they good!)
Mash bananas. Add sugar and slightly beaten egg. Add melted butter. Add dry ingredients, mix, and bake at 350-375 degrees Faranheight for approximately 20 minutes.
THANK YOU TO CANADIAN HOCKEY MOMS https://canadianhockeymoms.ca/
These are protein-rich and easy to manage on a busy hockey morning. I like to use a square muffin tin because the kids think square eggs are so much cooler than round ones.
Each egg makes approximately one “muffin.” The following recipe is for 6 “egg muffins.”
- Six eggs
- ½ cup of grated cheddar cheese
- About 1/3 cup of thawed “frozen” spinach (this is approximately two balls of frozen spinach if you get that kind). Just thaw it out in the microwave and squeeze out excess water.
- ½ cup of milk
Preheat oven to 375 degrees. Add eggs and milk to a large measuring cup or bowl with a spout. Whisk until well combined. Add spinach and cheese, mix well.
Spray a muffin tin with non-stick spray (e.g. Pam). Pour egg mixture evenly into 6 of the muffin cups. Bake in oven approximately 20 minutes, check at 15 minutes with a toothpick as ovens vary. Let cool briefly, then flip them out of the tin and watch your kids eat spinach without complaining! These can be quickly wrapped in a napkin or waxed paper and taken “on the road.”