10 years

Philippe and I celebrated 10 years this past January! In August we had a Celebration of Love. We invited our Family and our closets friends to celebrate everything that we are and everything we have become.

Here are some photos of our Celebration, these are courtesy of SMarts Photography.




Turkey Meatloaf 

I like meatloaf, but sometimes I like to lighten it up with turkey. It is way healthier and for me with my gallbladder issues easier for my diegestion. You can make a meatloaf with pretty much any type of meat, you can use any kind of binder you like, such as rice, crackers, oatmeal or bread crumbs. Also with flavour you can add pretty much anything. BBQ sauce, marinara sauce and or ketchup. It all depends on what you are going for.

The other night I threw this meat loaf together.

Here’s the recipe for my meatloaf:

  • 1 package of ground turkey
  • 1 egg
  • 3/4c oatmeal
  • Salt and Pepper
  • 1/2c strawberry jalapeño BBQ sauce, plus 1/4c to put on top while cooking

Preheat oven to 375. Mix all indgredients together and put into a pan lined with cooking spray. Cover the top itch the BBQ sauce. Cook for 30-45 min until it is cooked. Let set for 5-10 min then cut and serve.

We had ours cauliflower mash (2 potatoes and half a head of cauliflower cooked, then mashed together with butter, salt and pepper) and steamed broccoli.

Have fun with meatloaf. It is an old fashioned food, but you can vamp it anyway you like.

Spaghetti Squash Chow Mein

Chow Mein is not really something that needs to be “lighten up”, but adding more veg, sure why not. Spaghetti squash is a funny vegetable. You put sauce on it or make au gratin with it. This recipe takes it to a whole new level.

I can’t take credit for this recipe. It is another Pintrest find and credit goes to the blog “Little bits of real food and real talk”.

Here’s the recipe

  • 1 large spaghetti squash
  • 1/4c soy sauce
  • 3 cloves of garlic, minced
  • 1tbsp brown sugar
  • 2tsp fresh ginger, grated
  • 1/4tsp pepper
  • 2tbsp olive oil
  • 1 medium onion, sliced
  • 3 celery stalks sliced diagonally
  • 2c cole slaw mix

Bake spaghetti squash (cut in half length wise with seeds scooped out) for 30-40 minutes in a 400 degree oven or your preferred method. (Crockpot and or microwave).When cooked the flesh will be tender. Take two forks and pull the flesh away from the shell. Set aside.

Mix the sauce together. (Soy sauce, ginger, sugar, garlic and pepper)

Heat the oil in a pan add the onion and celery, cook for a few minutes. About 4-5 minutes. Stir in the coleslaw mix and cook for about 1 min. Add in the spaghetti squash and sauce. Mix it until it is well combined. Serve right away.

This was a good meal. I found that it needed a little bit more flavour. I would alter it a little next time.


Chicken and Broccoli Stirfry. 

Tonight I had chose to have a Stirfry. Since I was working until 4pm I knew that I would not have a lot of time to get supper on the table. I like to have supper ready by 5, so I usually rely on recipes that take 30 min or less. Some people think that it is hard to have a fresh, non processed meal on the table in under 30 min. 

This recipe was found on Pinterest.  Credit for this recipe goes to the blog “Give Me Some Oven”. I did make some adjustments by adding more veg.  

 Chicken and Broccoli, 

  • 2 boneless, skinless chicken breast 
  • 1 medium size head of broccoli cut in florets
  • 1 medium onion, chunked
  • 8 or so button mushrooms, quartered 
  • 3tbsp soy sauce
  • 2tbsp rice wine vinegar
  • 2tbsp honey
  • 1tbsp seasme oil
  • 1 clove of garlic, minced
  • 1/2tsp ground ginger 
  • 1tbsp cornstarch 
  • 1tbsp olive oil 

Prepare veg and chicken. Cook chicken in olive oil. While the chicken is cooking mix the Sauce ingredients together including the cornstarch. 

Once the chicken has been cooking for about 5 min add the onion. Cook for about 5 min. Add the other veg and cook until the broccoli is a bright green. Add the sauce. It will start to thicken very quickly. Let it all mingle together for another 5 min or so. Serve over rice or quinoa. 

I hope you enjoy this meal. It take under 20 minutes from start to finish. And it is fresh and homemade. 

Life update!

It has been a while since my last post. A lot has changed in the past year. I went from being a SAHM to a working Mom and let me tell you it is not easy. Even though I work most days until 4pm I always try to get a healthy homemade meal on the table.

I find I relying lot on my crock-pot and I have to plan like crazy. I always have to remember to take something out for protein.

There are still lazy nights where we will have pizza or even head out to our favorite Thai place for supper, but that is normal right.

So I will try to post more regularly with what we are having for #suppertonite.

Smothered Pork Schnitzel.


Last week in the groceries Philippe picked up some pre breaded pork schnitzel. He cooked them up one night so he could take one for lunch. He didn’t end up taking it because he thought that it needed some flavour. So I thought a little and passed my idea on to my BFF and she thought it sounded great. Peepers, onions and mushrooms under a blanket of melty cheese. She had only one thing that she would add. BBQ sauce!!! It was amazing. So much flavour.
Here is how I did it.

4-6 pre breaded pork cutlets. You can bread your own if you like
2 bell peppers, your choice of colour, sliced
1 large onion, sliced
3-4 cloves of garlic, minced
1/2 a carton of button mushrooms, sliced
1/4-1/2 c of BBQ sauce of your choice
1 c shredded cheese, like mozzarella or Havarti


Pan fry your pork In a shallow pan with olive oil covering your pan, when done place on a cooling rack with a cookie sheet underneath.
Sauté the garlic until fragrant. Add the onions and peppers. Then Add the mushrooms and cook all the veggies until very tender. Add the BBQ sauce and simmer for about 5 – 10 min.
Place a good amount of the veggie mixture on each cutlet. Cover with cheese and broil on high until the cheese is all melty. If your meat has sat and needs warmed a little you can bake it on 375 for 15 min or so.

The was awesome! I served it with mashed sweet potato, but would be good served in between a piece of crusty bread.
Enjoy, ~Tina

Stuffed Pepper Casserole


I live the idea of a stuffed pepper, but I find the texture of the pepper is to overwhelming for me. I looked around Pintrest to see what I could find and made up my own recipe.

Here is the recipe:
3/4 lb of ground beef, you could easily use ground turkey too
2 cups of cooked white or brown rice
3 bell peppers any colour, chopped
1 medium onion, chopped
2-3 cloves of garlic, minced
1 14.5 oz of petite diced tomatoes
1/2 a jar of Spaghetti sauce
S & P to taste


In a large pan cook the beef, season with salt and pepper, drain if needed. Add the peppers, onions and garlic and let me sauté until the veggies are tender. Add the tomatoes and the spaghetti sauce. Mix we’ll add the salt and pepper. Stir in the cooked rice and mix very well. Place in a casserole dish. I sprayed mine with a little Pam so it would not stick. Add the cheese on top.
Cook in the oven at 350 for about 30-45 min. I made mine early in the after noon and put it in the fridge. It warmed up in less then a hour.

This is a great meal this time of year, especially here in Windsor where peppers are in abundance.

Crockpot Apple Porck Chops

Pork Chops are something that I could live without, but once in a while you need to switch it up.. Since it is fall, apples are in season and mighty tasty I thought that I would do pork and apples.. I reviewed a few recipes and came up with this one.. I hope that you can make room for a little fall in your house this week.

4 thin cut pork chops bone in. It would also work with tenderloin chops also.
2 apples, thinly sliced
1 onion, thinly sliced
1 clove garlic, minced
1 tsp rosemary
1 tsp thyme
1c apple juice (apple cider would be even better)
S&P to taste

Spray the bottom of the crock pot with cooking spray.. Season the chops with S&P and lay them on the bottom of the pot. Layer the apples and onions on top.. Mix the juice and spices together and pour over the chops.. Cook on low for 4-6hr depending on the thickness of the chops.

Shrimp Tacos

I had a bag of shrimp in the freezer and was looking for something new to do with them.. I am a true lover of fish tacos, so I thought why not shrimp tacos.. I found a few recipes on pinterest and kind of made my own.. Here it is..

For the Shrimp:
1 bag of frozen (not cooked) shrimp
1tbsp chili powder
1tsp cumin
1tsp onion powder
1tsp garlic powder
salt and pepper, to taste
Mix this up and put on shrimp and let marinate for 30 or more minutes.
Cook until the shrimp are just pink.

1/2c sour cream
1tsp lime zest
1tbsp chili powder
1tbsp lime juice
Mix together and refrigerate until ready to serve.

We dressed our taco with boston lettuce, thinly sliced cucumber, pineapple salsa and the aioli.

Raspberry Oatmeal muffins

So I have had some frozen raspberries in the freezer since the summer.. My in-laws have bushes and I hit a good sale at Meijer.. Today it is a little chilly so what better way to spend a morning with my almost “3” year old, but by making muffins.. This recipe was found on Pinterest and is from the Website “GoodFood”.. The only changes that I made were I added 1 cup of whole wheat flour with the white, I added the brown sugar in with the wet ingredients and a 1/2 c of chocolate chips.
I hope you will enjoy this little “summer” treat on a chilly fall morning..


125g (1 cup) oatmeal 375ml
(1½ cups) milk 250g
(2 cups) plain (all-purpose) flour
1 tablespoon baking powder
115 g (heaped ½ cup) soft brown sugar
1 egg,  lightly beaten
90 g (¼ cup) honey
60 g  unsalted butter, melted 
150 g (1¼ cups) raspberries


1. Preheat the oven to 190°C. Grease a 12-hole standard muffin tin, or line the holes with paper cases.

2. Put the oatmeal in a bowl, stir in the milk and set aside for 5 minutes. Sift the flour and baking powder into a large bowl, then stir in the sugar. Make a well in the centre.

3. Put the egg, honey and butter in a bowl and mix well. Pour the egg mixture and oatmeal mixture into the well in the flour and stir quickly until just combined. Do not overmix the batter should be slightly lumpy. Gently fold the raspberries through.

4. Spoon the batter into the muffin holes. Bake for 20-25 minutes, or until the muffins are golden and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin for 5 minutes, before transferring to a wire rack. Serve warm.

Thanks GoodFood!!