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Stuffed Peppers (these can be cooked and frozen before the last baking part)

  1. In a large saucepan over med-high heat, cook the peppers in boiling water until crisp-tender, ONLY  2-3 minutes. Be careful not to overcook or they will get soggy and hard to stuff. Remove from water and rinse with cold water to stop cooking process, drain & set aside.
  2. Heat olive oil in a large frying pan over med heat then brown the  ground beef.
  3. Add rice, onion/garlic and spices and saute about 7 minutes. Add the tomatoes , add salt and pepper to taste. Simmer about 20 minutes and add some water if needed during the cooking.
  4. Add half of the cheese to the mixture and stir.
  5. Place peppers in a baking dish. and using a large scoop or spoon, stuff hot meat mixture into peppers.  Top with the remaining shredded cheese.
  6. Cover and Bake approximately 15 minutes.


California Flatbread Bread

  1. Either Grill the chicken for 5-6 minutes per side or until internal temperature is reached  OR cook in a saute pan.
  2. Let stand for 2-3 minutes and slice thinly.
  3. Assemble the pizza by diving the chicken and the peppers over the flatbread.
  4. Top with the cheese, then the bacon and either grill on medium heat (being careful not to burn the bottom) with the lid down for a few minutes until the cheese melts and the flatbread gets lightly toasted or on a baking sheet in the oven at 400 for about 6-7 minutes or until cheese is melty.
  5. Top with little dollops of the sauce and diced avocado.



Marry Me Chicken with Cauliflower

  1. Preheat oven to 375 degrees.  In a large oven-safe skillet heat oil over medium-high heat.
  2. Season the chicken with Salt and pepper and thyme .
  3. Sear the chicken until golden, about 4-5 minutes per side.  Transfer chicken to a plate. 
  4. Return skillet to medium heat.  Add the shallots and cook for 3-4 minutes , then add the rest of the ingredients and return chicken to skillet and spoon sauce all over the chicken breasts.  Bake until chicken is cooked through -- about 15-18 minutes. 
  5. Garnish with basil and grated parmesan cheese. 
Heat the potatoes and serve .


Creamy Tuscan Salmon with Potatoes

  1. Heat a skillet over medium-high heat. Add some oil and season the salmon with salt and pepper. Cook the salmon for 4 minutes per side. Remove from the pan, add the butter and the garlic and cook for 2 minutes. 
  2. Pour in the white wine with the  sun dried tomatoes and cook for 1 minute to release their flavours.
  3. Reduce heat to low heat, add the cream, and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
  4. Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.  
  5. Nestle back the salmon in the sauce and heat it up for 2 minutes.
  6. Top with the basil.
  7. Transfer the potatoes to a baking sheet and roast in the oven at 400 for 12-15 minutes.


Chicken Bruschetta with Veggie Medley

  1. Grill the Chicken on the BBQ for 4 minutes per side or until internal temp is reached for poultry.
  2. Transfer the chicken to a baking dish and top the breast with the cheese and bake at 400 for about 4 minutes and finish off with broil to ensure that the cheese is melted.
  3. Spoon the tomato mixture over top.
  4. Roast the veggies on a baking sheet in the oven at 400 or on the BBQ, cook the veggies until tender or an air fryer if you have one.



Big Mac Tacos


  1. To each tortilla, add the amount of the meatball and flatten out to completely cover the surface to the edges. 


  1. Over medium-high heat in a skillet or pan.
  2. Add the tacos in, meat face down, two to three at a time or more if you have a large grill/skillet. It will take about 2-3 minutes for the patty to get a nice brown crust.
  3. Flip over, lower the heat, and add the slice  of American cheese on top of the patties.
  4. Cover and let it cook for about 2 to 3 more minutes for the cheese to melt and the tortilla to get golden and crispy. Then take off the heat and cook the rest of the tacos.


  1. To the taco, add lettuce, pickles, and big mac sauce on top.
  2. Enjoy warm!
  1. Add the potatoes to ice cold water and allow to soak for 10 minutes.
  2. To a pot of boiling salted water, add the cubed potatoes and parboil for 5 to 6 minutes. Drain all the water and pat dry.
  3. Heat a pan with vegetable oil for frying (about 350°F). Once hot, add the potatoes, making sure they're not overcrowded. Fry until golden brown and then transfer to the pan with the tomato sauce.
  4. Alternately you can air fry the potatoes or roast them in the oven at 400. (this is what I do and it is less of a mess)
  5. Toss the potatoes with the red sauce and serve warm





Pasta with Sausage and Rapini

  1. Bring a large pot of water to boil. When it comes to a rolling boil, add a generous amount of salt and the rapini
  2. Blanch for about 1 1/2 - 2 minutes, drain with a strainer and set aside in a colander running cold water over it to stop the cooking. 
  3. Re-fill pot with water and salt for the pasta and bring back to a boil.
  4. Add salt and the pasta and cook for al dente.
  5. In a large deep sauté pan, remove the casing of the sausage and brown the sausage on medium heat, breaking up into small pieces as it cooks.
  6. When completely cooked through set aside in a dish or a bowl.
  7. Increase heat to medium high, add some extra olive oil to the pan; when hot add garlic and cook until golden (don't burn).
  8. Return rapini back to the pan, mix well with the garlic and oil, season with salt and pepper and cook about a minute. Return cooked sausage to the pan and mix well.
  9. Drain pasta reserving a little of the cooking liquid.
  10. Add to the rapiniand  Reduce heat and stir for about 30 seconds.
  11. Add some of the chicken broth, and parmesan cheese. 
  12. Adjust salt and pepper to taste and toss another 30 seconds so that everything is mixed well and the pasta is coated with the sauce. If you need a little more liquid, add some of the cooking liquid.




Keto Eggroll in a Bowl

  1. In a large skillet over medium heat, heat some oil.
  2. Add the garlic and ginger and cook until fragrant, 1 to 2 minutes.
  3. Add chicken and cook until no pink remains.
  4. Push chicken to the side and add the sauce.
  5. Add the cabbage. Stir to combine with meat and cook until cabbage is tender, 5 to 8 minutes.
  6. Transfer mixture to a serving dish and garnish with green onions and sesame seeds.
  7. Top with optional plum sauce and won ton.





Spring Roll Bowl

      1. Grill the chicken until the internal temp of poultry has been reached. Slice into strips.
      2. Boil some water and place the noodles in a bowl and cover with boiling water and let sit for a few minutes until they soften, drain.
      3. Top the noodles with the lettuce, carrot and herbs, grilled chicken, cashews and peanut sauce.
      4. Hint: I like to heat the peanut sauce a little.

      Fish Tacos:

      1. In a non stick pan over medium high heat, heat the pan and add the fish and cook for 5-6 minutes per side making sure that you do not move the fish while cooking allowing it to form a nice crust on each side. 
      2. Heat the tortillas on each side so that they are soft and pliable.
      3. Divide the fish evenly for 2 tacos, top with pickled onions and avocado crema and top with cheese.