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Alyxs Stir-Fry

Ingredients:

1 tbsp. (15 mL) vegetable oil

1 lb (500 g) boneless, skinless chicken or boneless beef
4 cups (1L) thinly sliced assorted vegetables
cup (125 mL) water

Directions:
1.
2.
3.
4.
5.

Heat vegetable oil in wok or large skillet over medium-high heat

Add chicken or beef and stir-fry 4 minutes
Add vegetables and stir-fry 5-7 minutes or until meat is no longer pink
Add water and seasoning mix and stir-fry 1-2 minutes
Serve over a bed of noodles or rice

Makes 4 servings

Ashleys Vegetarian Lasagna

Ingredients:

2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)

olive oil to un-stick pans/skillet/baking dish
black pepper and salt
1 cup sliced mushrooms
2 garlic cloves
1 tbsp thyme leaves
1 cups of spinch
2 cups of cottage cheese
1 cup parmesan
2 tbsp oregano leaves
2 cups of pasta sauce

Instructions:
Preheat oven to 400 degrees F.
*Precooking eggplant* Arrange sliced eggplant in a single layer on a sheet
pan. Roast until soft and golden - about 10 minutes per side.
In a skillet add 2 tablespoons of oil and the sliced mushrooms. Cook until
soft (about 5 minutes). Then Add garlic and chopped thyme to skillet. Cook
for another 2 minutes.
Cook spinach over medium-high heat for about 5 minutes
In a bowl add the spinach, cottage cheese, 1/2 cup Parmesan, oregano,
mushrooms, 2 tsp of salt and some pepper. Mix well.
Brush an 8-inch baking dish with oil.
Spread half of the pasta sauce on the bottom of the baking dish. Lay 4
slices of eggplant on top followed by the spinach mixture. Lay another 4
slices of eggplant and finish with remaining pasta sauce. Top with the 1/2
cup Parmesan.
Bake until golden brown, at 350 degrees, for 30 minutes.

Austins chicken salad

Ingredients:
1.
2.
3.
4.
5.
6.
7.
8.
9.

Handful frozen soya beans

1 skinless cooked chicken breast, shredded
cucumber, peeled, deseeded and chopped
avocado, flesh scooped out
few drops Tabasco sauce
juice lemon, plus a lemon wedge
2 tsp extra-virgin olive oil
5-6 Little Gem lettuce leaves
1 tsp mixed seed

Method:
1. Blanch the soya bean for 3min. rinse with cold water very good. Put with
chicken, beans and cucumbers in a bowl.
2. Blitz the avocado, tabasco, lemon juice and oils in a food processor or with
a hand blender. Seasons, pour into the bowl and mix well to coat.
3. Spoon the mixture into the lettuce leaves (or serve it alongside them), then
serve with a lemon wedge.

Austins veggie fried noodle

Ingredients:
1. Instant noodle (recommend using chicken maggi mee).
2. 1 egg.
3. Veggies - check your fridge (recommend using carrots, broccoli, capsicum
and white button mushrooms, all diced).
4. Diced onions and garlic to your liking.
5. Optional chicken / beef sausage slices.
Methods:
1.
2.
3.
4.
5.
6.

Heat up olive oil.

Toss in your veggies and stir around until half cooked.
Toss in onion and garlic.
Optional - add in some butter for fragrance.
Toss around till veggies are cooked, toss in the noodle.
Crack the egg on an empty space on the pan, beat it on the pan with your
spoon / spatula, let half cook.
7. Stir half cooked egg and mix with noodle and veggie bits.
8. Toss around until egg is cooked.

Bens Sweet Potato Burritos

Ingredients:
1 tbsp. vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tbsp. chili powder
4 tbsp. prepared mustard
2 tbsp. ground cumin
1 pinch cayenne pepper
3 tbsp. soy sauce
4 cups sweet potatoes, mashed, cooked
Flour tortillas
8 oz. shredded cheddar cheese
Directions:
1. Preheat oven to 350 degrees F
2. Heat oil in a medium skillet and saute onion and garlic until soft. Mash
beans into onion mixture. Gradually stir in water. Heat until warm (2-3 min.).
Remove from stove and add soy sauce, chili powder, mustard, cumin, and
cayenne peppers. Stir ingredients into mix.
3. Divide and put the mix onto tortillas. Top with cheese. Fold tortillas into
burritos and place on a baking sheet.
4. Bake in oven until thoroughly warmed (12 min.).
Tips:

You can change how much cayenne pepper to adjust it to your liking

Bens Pork Tenderloin

Ingredients:
2 tablespoons sesame seeds
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1/8 teaspoon celery seed
1/2 teaspoon minced onion
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 tablespoon sesame oil
1 pound pork tenderloin, sliced into 4 4-ounce portions
Directions:
1. Preheat the oven to 400 degrees F. Lightly coat a baking dish with cooking
spray.
2. Add sesame seeds to frying pan and cook in low heat. Stir until golden (1-2
min.). Remove seeds from pan to cool.
3. Add coriander, cayenne pepper, celery seeds, onion, cumin, cinnamon,
sesame oil, and toasted sesame seeds to a bowl. Mix evenly.
4. Place pork tenderloin on baking dish. Rub spices on both sides of the pork
pieces. Bake until no longer pink (15 min.) or until meat thermometer
reaches medium well done.

Elenes Chinese Salad

Ingredients:

2 cups shredded cabbage

3 green onions, chopped

1 stalk of celery

1 cup bean sprouts

5 carrots sliced thin

cup sliced almonds

cup sunflower seeds

1 package Ichiban noodles

Sauce Ingredients:

3 tbsp vinegar

1 tsp sugar

1 tsp salt

3 tbsp Soya Sauce

4 tbsp salad oil

1 package of seasoning from Ichiban seasoning

Instructions:

Combine cabbage, onions, celery, bean sprouts, carrots, almonds, sunflower

seeds and noodles together. Then 5 minutes before serving mix and add
the sauce.

Danas Wild Rice Soup

Ingredients:

1 tbsp olive oil

1 medium onion, chopped
2 stalks celery, chopped
6-8 slices bacon, cooked and crumbled
8 medium potatoes, peeled and diced
1 cup wild rice
2 cans cream of mushroom soup
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper
water as needed

Instructions:

Cook the wild rice according to manufactures directions

While rice is cooking, in a large pot saut the onion and celery in the olive oil.
Add the bacon and potatoes. Stir often to keep potatoes from sticking to
the bottom of pot.
Add garlic powder, seasoning salt and pepper to taste. Add approximately
1/2 cup of water. Cook for about 5 minutes, stirring often.
Add in cream of mushroom soup. For each can of soup, add 1 can of water.
Simmer and stir occasionally.
When rice is cooked add rice and rice water to soup. Continue to simmer
until potatoes are soft.
Add water and simmer for desired consistency.

Janaes Lasagna

Ingredients:

12 lasagna noodles
1tub (475 g) extra-smooth ricotta cheese
2 eggs
1 pinch 1pinchpepper
3 cups (750 mL) shredded mozzarella cheese
1 cup (250 mL) grated Parmesan cheese

Tomato Meat Sauce

2 tbsp (30 mL) olive oil

2 onions, diced
1 rib celery, diced
1 carrot, diced
4 cloves garlic, minced
1-1/2 lb (680 g) lean ground beef
1/3 cup (75 mL) tomato paste
2 cans (28 oz/796 mL each) diced tomatoes
2 bay leaves
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) pepper
2 tbsp (30 mL) chopped fresh basil

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Instructions:

Tomato Meat Sauce: In Dutch oven, heat oil over medium heat; cook
onions, celery, carrot and garlic, stirring occasionally, until softened, about
5 minutes.
Add beef; cook, breaking up with back of wooden spoon, until browned
and liquid has evaporated, about 6 minutes. Stir in tomato paste. Add
tomatoes, bay leaves, oregano and pepper; simmer, stirring occasionally,
until slightly thickened, about 40 minutes. Stir in basil. Discard bay leaves.
Meanwhile, in large pot of boiling salted water, cook noodles for 2 minutes
less than package directions for al dente. Drain and arrange noodles in
single layer on towels.
In small bowl, stir together ricotta, eggs and pepper.
In 13- x 9-inch (3 L) baking dish, spread 1-1/2 cups of the meat sauce.
Arrange 3 noodles over top; sprinkle with half of the mozzarella cheese.
Top with 2-1/2 cups of the meat sauce, 3 noodles, ricotta mixture, 3
noodles, 2-1/2 cups of the meat sauce, 3 noodles, then remaining meat sauce
and mozzarella cheese. Sprinkle with Parmesan cheese.
Cover with foil. Bake in 375F (190C) oven for 45 minutes. Uncover and
bake until cheese is golden, about 15 minutes. Loosely cover with foil and
let stand for 30 minutes before serving.

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Kelseys Avocado Pesto Penne

Ingredients

1 (8 ounce) package of penne pasta

1 avocado, peeled and pitted

lemon, juiced

cup fresh basil

2 tablespoons grated Romano cheese

1 and cloves garlic

cup of olive oil

Salt and pepper

Instructions

Fill a large pot with of lightly salted water and bring to a boil. Stir in pasta,
and return to a boil. Cook pasta uncovered, stirring occasionally, until
mostly cooked through, but still firm, 8 to 10 minutes. Drain penne, and
transfer back to empty pot.

Blend avocado, lemon juice, basil, 2 tablespoons Romano cheese, garlic, salt,
and black pepper in a food processer until smooth. Add olive oil and pulse
until creamy. Remove blade from food processor and stir diced tomatoes
into the creamy pesto. Transfer pesto to pot with pasta; stir to coat. Serve
with about 2 tablespoons Romano cheese, salt, and black pepper.

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Landons Salmon Shrimp Tacos

Ingredients:

4 0z. of salmon

2 oz. of shrimp

1/3 cup of lettuce

2 spoons of salsa

2 pinches of seasoning salt

1/3 cup of chopped cucumbers

2 table spoons of sour cream

1 large whole grain wrap

Instructions:

Cook salmon on a frying pan on medium until it has a brown layer on the
outside usually for 10 minutes. Put shrimp in a frying pan with butter and
cook for 8 minutes on medium. Then put the shrimp and salmon in the
middle of a wrap. Next add lettuce, salsa, seasoning salt, cucumbers, and
sour cream. You can add these ingredients in whatever way you want to.

Ingredients Tip:

You can add some chili powder to the taco for more spice.

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Landons Mean Tacos

Ingredients:

1 cup of ground beef per taco

1/3 cup of cheddar cheese

1/3 cup of lettuce

2 table spoons of salsa

3 pinches of seasoning salt

1/3 cup of chopped up cucumbers

2 table spoons of sour cream

1 large whole grain wrap

Instructions:

Put the ground beef in a frying pan on medium heat. Keep chopping
meat until it is spread throughout the frying pan evenly. Fry the meat
until all the meat is brown. Next put the beef in the middle of the
wrap. Then after add cheese, lettuce, salsa, seasoning salt,
cucumbers, and sour cream. You can add the ingredients in whatever
way you want to.

Ingredients Tip:

You can chose to add taco seasoning on the beef while cooking it if
you want your taco to have some more flavour. Also you can add
some chili powder to spice up the taco.

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Landons Vegetarian Lasagna

Ingredients:

9 lasagna noodles

1 cups of diced tomatoes x2

2 cups on pasta sauce x3

1 cup of broccoli cut up x2

1 cup of mushrooms sliced x2

1 cups of cheddar cheese x3

1 and 1/3 cups of shredded carrots x2

1 cup of mozzarella cheese x3

1 cup of spinach x2

Instructions:

First cook 9 lasagna noodles until tender. Next place 3 lasagna noodles on
the bottom of the pan. Next put 2 cups of pasta sauce evenly over the
noodles, the add 1 cup of diced tomatoes evenly over the sauce. Then add 1
cup of broccoli cut up, mushrooms sliced, shredded carrots, and spinach.
Make sure you sprinkle these ingredients over the noodles evenly. Then
next sprinkle mozzarella and cheddar cheese over the vegetables. Next
place 3 lasagna noodles on top of the cheese. Next put 2 cups of pasta
sauce evenly over the noodles, the add 1 cup of diced tomatoes evenly over
the sauce. Then add 1 cup of broccoli cut up, mushrooms sliced, shredded
carrots, and spinach. Make sure you sprinkle these ingredients over the
noodles evenly. Then next sprinkle mozzarella and cheddar cheese over the
vegetables. Then finally put the last 3 lasagna noodles over the cheese, and
add tomato sauce and cheese overtop the noodles.

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Ingredients Tip:

You can add some chili powder for some spice if you want to.

Mirandas Old Fashioned Meat Loaf

Ingredients:
Loaf
1lb. ground beef
1 small onion finely chopped
1 egg
cup bread crumbs
Salt, pepper, oregano, basil and garlic powder to taste
Form into a loaf and place in a meat loaf pan
Sauce
cup ketchup
tbsp. mustard
cup brown sugar
cup water
In a separate bowl mix sauce thoroughly. Stir 2-3 minutes. Cover meat loaf with
sauce. Bake 1 hours at 350F

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Melizas Filipino Chicken Rice Porridge

Ingredients:

2 tbsp olive oil

1 diced onion

2 cloves garlic, crushed

1(5cm) piece fresh root ginger, peeled and thinly sliced

1kg chicken wings, split and tips discarded

185g glutinous rice

Salt and pepper

1 spring onion, chopped

1 lemon, sliced

1tbsp fish sauce

1.25L chicken stock

1 tsp fish sauce for sprinkling (optional)

A traditional Filipino meal consisting of chicken and rice, served just the way
you like it
Instructions:

Heat the olive oil in a large pot over medium heat; cook and stir the
onion, garlic and ginger in the hot oil until fragrant, about 5 minutes.
Add the chicken wings; cook and stir together for 1 minute. Stir the fish
sauce into the pot, cover, and cook another 2 minutes.

Pour the chicken stock into the pot. Add the rice and stir. Bring the
mixture to the boil; cover and cook for 10 minutes, stirring occasionally

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to assure the rice is not sticking to the bottom of the pot. Season with
salt and pepper. Garnish with the spring onion, and serve with lemon
slices and additional fish sauce, if desired.

Noahs Vegetarian Quesadillas

Ingredients:
- 1 tablespoon vegetable oil
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 can black beans, rinsed and drained
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- package frozen corn
- 12 flour tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup vegetable oil

Directions:
1. Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and
garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated
through.
2. Spread 6 tortillas with equal amount of the bean and vegetable mixture.
Sprinkle with equal amounts of the cheddar cheese, and top with the remaining
tortillas to form quesadillas.
3. Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in
the skillet and cook, turning once, until cheese is melted and both sides are lightly
browned.

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Noahs Pineapple Ginger Chicken

Ingredients:
- 3/4 cup crushed pineapple
- 1 tablespoon grated or minced fresh ginger
- 1 large clove garlic, grated or minced
- 2 tablespoon sodium reduced soy sauce
- 2extra virgin olive or canola oil
- 1 lb boneless skinless chicken breasts
- 2 tablespoon chopped fresh mint
- tablespoon hot pepper sauce

Directions:
1. In a shallow dish, combine 1/4 cup of the pineapple, ginger, garlic, soy sauce and
oil; set aside.
2. Remove tenderloin from chicken and reserve for another use. On a cutting
board, slice chicken breasts in half crosswise almost all the way through and open
up like a book. Add marinade, turning to coat. Cover and refrigerate for at least
30 minutes or up to 4 hours.
3. Place chicken breasts on preheated medium high grill for about 8 minutes,
turning a few times or until no longer pink inside.
4. Stir mint and hot pepper sauce into remaining pineapple and serve with grilled
chicked.

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Rebeccas Rice

Ingredients:

2 cups raw long grain rice

3 cups boiling water
cups oil
1/3 onion soup mix (1 package)
1 can drained mushrooms (can chop if desired)
3 tbsp soya sauce

Instructions:

Mix all ingredients into large microwave safe bowl

Cover bowl with saran wrap
Microwave for 20-25 minutes

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Tatiannas Chicken and Rice Casserole.

Ingredients:

1 can cream of chicken soup

1 1/3 cups water
3/4 cup long grain white rice
1/2 chopped onion
2 cups fresh or frozen vegetables (any kind)
4- 6 skinless chicken breasts
1/2 cup shredded cheddar cheese

Instructions:

Stir soup, water, rice, chopped onions and vegetables in a 12x8 inch baking
dish.
Lay chicken breasts on top. You can season theses with salt and pepper or
even any seasoning.
Bake at 375F for approximately 1 hour.
Sprinkle cheddar cheese on top before serving.

Tips:

A glass baking dish with a lip works best. While cooking put the lid on so
the rice steams nicely and becomes soft.

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Ty's Pizza
Ingredients:

-4 cups of flour (Depending on how big of pizza you want)

2 tsp of sugar

2 tsp of salt

4 tbsp of canola oil

2-3 tbsp of yeast (depending on how thick of pizza you want)

2 cups of water

1/2 cup of pizza sauce

3-4 cups of shredded cheese

2-3 cups of chopped ham

Instructions:
1. Mix flour, sugar, and salt into a large bowl and mix canola oil, yeast, and water
into a small bowl.
2. Pour small bowl mixture into the big bowl and stir with spoon until the dough is
tough (may need to add a little water or flour).
3. Knead the dough with your hands until you feel its right.
4. Cover the bowl and let it sit for 15 minutes.
5. Then flatten and shape the dough onto a pizza pan with a rolling pin or your
hands (whichever you prefer).
6. Bake it in the oven at about 375 degrees for 12-15 minutes (or until dough is just
turning golden brown).
7. Spread on the pizza sauce, ham, then cheese.
8. Bake it at 400 degrees for 17-20 minutes or until you are happy with it.
9. Let it cool down, then cut into however many pieces and enjoy!
PS: Pizza is a very lenient recipe and you can add whatever toppings onto your
pizza.

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