Meals Week of September 7th


This week I’m selling Mac & Cheese and Chili! If you are in the Peterborough area and interested in ordering some I’ve listed the meals I’ll be making below as well as prices! These meals would be great to order for back to school, if you hate to cook or just want a home-cooked meal for busy weeknights.

$25 (6 servings)

$40 (12 servings)

If you want meals ready for pickup by Monday, September 14th please message me on Instagram (emmalyneleeann) or Facebook (The Recipe Review) with your order by Friday, September 11th.

Macaroni & Cheese with a Garlic Ritz Topping

This comfort food is cheesy, rich and creamy. Made with 5 different cheese and a garlic ritz cracker topping that is to die for! I have made this for many potlucks and it is always a hit with kids! A 6 servings yields approximately 6 cups and a 12 serving yields approximately 12 cups.

Potluck Macaroni & Cheese

Meaty Chili

This recipe is a family favourite. It has onion, green pepper, mushrooms, ground beef, corn, tomato sauce, beans and even hot dogs! The seasonings are delicious and comforting. Perfect for fall! A 6 servings yields approximately 8 cups and a 12 serving yields approximately 16 cups.


Freezer Meals

I’ve decided to start selling freezer meals!! For now I’m going to start taking orders for the next 2 weeks. If you are in the Peterborough area and interested in ordering some I’ve listed the meals I’ll be making below as well as prices! These meals would be great to order for back to school, if you hate to cook or just want a home-cooked meal for busy weeknights.

$25 (4-6 servings)

$40 (8-12 servings)

$10 (~12 frozen cookies)

If you want meals ready for pickup by Monday, August 24th please message me on Instagram (emmalyneleeann) or Facebook (The Recipe Review) with your order by Friday, August 21st.

For pickup by Sunday, August 30th please message me on Instagram (emmalyneleeann) or Facebook (The Recipe Review) with your order by Wednesday, August 26th.

Chicken Pot Pie

Creamy and savoury chicken pot pie with carrots & peas topped with buttery puff pastry.

Tuna Casserole

A creamy pasta with red peppers, mushrooms, onion, tuna & cheddar.

Heavenly Chicken

A heart-warming casserole with broccoli, chicken, curry, and cheese.

Shepherd’s Pie

A classic favourite, seasoned ground beef topped with cheesy mashed potatoes.

Cookies

  • Ginger Molasses
  • Chocolate Chip

Weekly Meal Plan – 8/15/20

I have attached my Weekly Meal plan again for those of you who are interested. This time there will be more leftovers. I’m a huge fan of leftovers because it means a break from cooking on busy nights & an easy lunch for work! There is also a bonus in there, it’s a make once eat twice lasagna! You make 2 at once and freeze the other for later 😉 You can get the groceries from the list and walk through it with me this week! This time I’m starting today, Saturday, August 15th because I prefer to get my groceries on Saturday morning. But you can start this meal plan whenever you want. That’s the beauty of it! All of the meals are simple! The servings are true to the recipe but I have planned it out for the week for 2 people so we can eat the leftovers for lunch. You can change the serving size in each recipe based on the size of you family and it will recalculate it for you. All of the recipes comes from Taste of Home and the link is included for the directions. I hope you guys will follow along and I’ll try to do videos on social media when I can!

Meals of the Week

  • Sizzle & Sear Saturday: Balsamic-Glazed Beef Skewers w/ Caesar Salad
  • Skillet Sensation Sunday: Peanut Chicken Stir-Fry
  • Oven Monday: Beef Taco Lasagna w/ Salad of choice *BONUS -makes 2!
  • Breakfast Tuesday: Eggs in Muffin Cups w/ Stir-Fry Veggies
  • Wednesday: Leftover Eggs or Lasagna
  • Thirty-Minute Thursday: 1-2-3 Grilled Salmon w/ Salad of choice
  • Friday: Leftover Eggs or Salmon


Black Bean Taco Salad

Who doesn’t love a good taco salad? This recipe is so easy and chockful of flavour! I love to add shredded cheese and taco seasoning to the meat!

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 2
    • Rating: Easy
  • Involvement
    • 20 min. prep
    • Rating: Easy
  • Ingredients & availability
    • 6 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Frying Pan
  • Mixing spoon
  • Knife
  • Cutting board
  • Can opener

The Recipe

Time: 20 min. prep

Servings: 4

Calories/ 1 1/2 cups: ~ 672

Ingredients:

  • 1 pound ground beef
  • 4 cups torn leaf lettuce
  • 1 large tomato, chopped
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup Catalina salad dressing
  • 4 cups nacho-flavoured tortilla chips

Directions:

  1. In a large skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the lettuce, tomato, beans and beef. Drizzle with dressing and toss to coat.
  2. Arrange tortilla chips on a serving plate; top with beef mixture.

Slow-Cooked Southwest Chicken

There is nothing better than having dinner ready when you get home from work. This is a great quick and healthy slow-cooker dinner for those busy weekdays. All you have to do is make some rice when you get home, easy peasy! Recipe comes from Taste of Home.

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 2
    • Rating: Easy
  • Involvement
    • 15 min. prep
    • Rating: Easy
  • Ingredients & availability
    • 10 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Slow Cooker
  • Can opener
  • Measuring cups/spoons
  • Rice cooker or stove pot
  • Forks
  • Mixing spoon

The Recipe

Time: 15 min. prep

Servings: 6

Calories/cup: ~ 320

Ingredients:

  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained (I couldn’t find them together so I just bought a can of diced tomatoes and green chilies separately)
  • 1/2 pound boneless skinless chicken breast
  • 1 jar (8 ounces) chunky salsa
  • 1 cup frozen corn
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 3 cups hot cooked rice
  • Optional: Lime wedge and fresh cilantro leaves

Directions:

  1. In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low 6-8 hours.
  2. Shred chicken with two forks and return to the slow cooker; heat through. Serve with rice. If desired, serve with lime wedges and fresh cilantro.

Cream Cheese & Chive Omelet

This is a great quick breakfast for dinner meal. I love the creamy texture the cream cheese gives it but you could use cheddar instead if you like. Add some avocado & toast and you have yourself a meal! This recipe comes from Taste of Home.

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 2
    • Rating: Easy
  • Involvement
    • 15 min. prep
    • Rating: Easy
  • Ingredients & availability
    • 7 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Large Skillet
  • Knife
  • Cutting board
  • Mixing bowl
  • Whisk
  • Measuring spoons
  • Spatula for flipping egg

The Recipe

Time: 15 min. prep

Servings: 2

Calories/serving: ~ 305

Ingredients:

  • 1 tablespoon olive oil
  • 4 large eggs
  • 2 tablespoons minced chives
  • 2 tablespoons water
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 ounces cream cheese, cubed
  • Salsa

Directions:

  1. In a large non-stick skillet, heat oil over medium-high heat. Whisk the eggs, chives, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
  2. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle cream cheese on one side; fold other side over filling. Slide omelet onto a plate; cut in half. Serve with salsa.

Greek Salmon & Zucchini

This recipe is so easy! Big on flavour and full of healthy & fresh ingredients. I adapted it slightly from Half Baked Harvest’s Super Simple cookbook. I definitely recommend getting salmon fillets from Costco, they are just so juicy and thick! I love Greek flavoured dishes and this one does not disappoint! Give it a try! You won’t be sorry 😉

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 10 min. prep
    • Rating: Easy
  • Ingredients & availability
    • 13 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Parchment paper
  • Cutting board
  • Knife
  • Mixing bowl/spoon
  • Measuring spoons/cups
  • Baking sheets

The Recipe

Time: ~10 min. prep

Servings: 4

Calories/serving: ~ 534 – 636

Ingredients:

  • 1/4 cup olive oil
  • 1 tsp minced garlic
  • 3 tbsp lemon juice
  • 1 tbsp fresh dill or 1 tsp dried
  • 2 tsp paprika
  • salt & pepper
  • 1 small russet potato
  • 1 small zucchini
  • 4 (6-8 ounce) salmon fillets
  • 1 lemon
  • feta cheese (for sprinkling)
  • crushed red pepper flakes

Directions:

  1. Preheat oven to 400F
  2. In a small bowl, combine the olive oil, garlic, lemon juice, dill, paprika, and a pinch each of salt and pepper.
  3. Rip 4 pieces of parchment paper or tinfoil. Lay them flat on a clean work surface. On one half of one packet, arrange one-fourth of the potato slices in an even layer (about the size of your piece of fish) and season with salt and pepper. Layer one-fourth of the zucchini on top of the potato and season with salt and pepper. Place one salmon fillet on top of the zucchini, drizzle with the olive oil mixture, and top with 2 lemon slices. Repeat with the remaining parchment and ingredients.
  4. To seal the packets, fold the bare half of the parchment over the salmon and fold in the open edges twice. Place the packets on a rimmed baking sheet. Bake until the potatoes are tender, 25-30 min.
  5. Remove the baking sheet from the oven. Transfer the packets to plates and open carefully, tearing away and discarding the top half of the paper. Serve with crumbled feta and red pepper flakes.

BALSAMIC CHICKEN SALAD

This salad is so so good! and EASY! I can’t rave enough about it! With a little over 20 minutes prep work you can’t beat it. Balsamic sauce with fresh tomatoes, chicken and basil… yummm… I like to add goat cheese or feta for a little extra 😉 This recipe comes from Taste of Home.

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 2
    • Rating: Easy
  • Involvement
    • 21 min. prep
    • Rating: Easy
  • Ingredients & availability
    • 9 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Large Skillet
  • Knife
  • Cutting board
  • Measuring spoons/cups
  • Mixing spoon

The Recipe

Time: ~21 min. prep

Servings: 4-6

Calories/serving (6): ~ 226

Ingredients:

  • 6 boneless skinless chicken breast halves (4 ounces each), cut into 3-inch strips
  • 4 tablespoons olive oil, divided
  • 1/2 – 1 teaspoon minced garlic
  • 1/4 cup balsamic vinegar
  • 1-1/2 cups halved cherry tomatoes (or grape)
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 cups torn mixed salad greens

Directions:

  1. In a large skillet, sauté chicken in 1 tablespoon oil until no longer pink. Add garlic; cook 1 minute longer. Remove from pan.
  2. In the same skillet, bring vinegar to a boil. Add the chicken, tomatoes, basil, salt, pepper and remaining oil; cook and stir until heated through. Divide salad greens among six plates; top with chicken mixture.

Weekly Meal Plan – 8/9/20

I have attached below a Weekly Meal plan for those of you who are interested. You can get the groceries from the list and walk through it with me this week! I’m starting on Sunday, August 9th! All of the meals are simple and under 30 minutes! The servings are true to the recipe but I have planned it out for the week for 2 people so we can eat the leftovers for lunch. You can change the serving size in each recipe based on the size of you family and it will recalculate it for you. Most of the recipes comes from Taste of Home and the link is included for the directions. I tried to do a fun theme based on the day of the week, Sizzle & Sear Saturdays, Slow-Cook Wednesday etc. A lot of them also just happen to be gluten free! I hope you guys will follow along and I’ll try to do videos on social media when I can!

Meals of the Week

  • Skillet Sensation Sunday: Balsamic Chicken Salad
  • Oven Monday: Greek Salmon and Zucchini
  • Breakfast Tuesday: Cream Cheese & Chive Omelet
  • Slow-Cook Wednesday: Slow-Cooked Southwest Chicken
  • Thirty-Minute Thursday: Black Bean Taco Salad
  • Five Ingredient Friday: Simple Shrimp Scampi
  • Sizzle & Sear Saturday: Balsamic-Glazed Beef Skewers


Strawberry Biscuit Cookies

These cookies from Sally’s bake blog taste like strawberry shortcake in cookie form. They are sooo good! Go check them out! They are a great recipe for strawberry season.

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 10
    • Rating: Difficult
  • Involvement
    • 1 hour. prep
    • Rating: Moderate
  • Ingredients & availability
    • 10-12 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Moderate

Equipment Required:

  • Knife
  • Cutting board
  • Measuring spoons/cups
  • Whisk or food processor
  • Mixing bowls
  • Mixing spoon or spatula
  • Baking sheets

The Recipe

Time: 1 hour prep + 15 min. bake + 45 min. chill time = 2 hours total

Servings: 30 cookies

Calories/cookie: ~ 96

Ingredients:

  • 3/4 cup (120g) chopped strawberries (I used frozen pre-chopped strawberries)
  • 2 cups (250g) all-purpose flour 
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, cold and cubed
  • 1/3 cup (80ml) whole milk, cold
  • 1 large egg, cold
  • 1 teaspoon pure vanilla extract
  • optional: coarse sugar for topping

TOPPING:

  • 1 cup (120g) confectioners’ sugar
  • 2–3 Tablespoons (30-45ml) milk or heavy cream
  • 1/4 teaspoon pure vanilla extract
  • optional: 1 heaping Tablespoon strawberry jam

For directions see her blog HERE.