• 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
  • Salsa
  • 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.

Mix well.



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.