Documents, Lunch & Supper

Lunch & Supper – Quesadilla

Hello Everyone,

Always a safe and healthy idea.


  • 2-1/2 cups shredded cooked chicken
  • 2/3 cup salsa
  • 1/3 cup sliced green onions
  • 3/4 to 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 6 flour tortillas (8 inches)
  • 1/4 cup butter, melted
  • 2 cups (8 ounces) shredded Monterey Jack


  1. In a large skillet, combine the first six ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally.
  2. Brush one side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese.
  3. Fold plain side of tortilla over cheese. Bake at 375° for 9-11 minutes or until crisp and golden brown. Cut into wedges; serve with sour cream.


Documents, Lunch & Supper

Lunch & Supper – Paté Chinois

Hello Everyone,

Had this over the holidays! So so good, I love the old French recipes!! They go so well with the season and turkey.


  • 4 cups (1 litre) Russet or Yukon gold potatoes, peeled and cubed
  • 1/4 cup (60 ml) butter, or more
  • 1/2 cup (125 ml) milk, approximately
  • 1 lb (454 g) lean or semi-lean ground beef
  • 1 onion, finely chopped
  • 1 can 19 oz (540 ml) creamed corn
  • Paprika, to taste
  • Dried parsley, to taste
  • Salt and pepper


  1. In a large pot, cook the potatoes until they are soft and brown.
  2. With a masher, coarsely crush the potatoes with at least 30 ml (2 tablespoons) of butter. With an electric mixer, purée with the milk. Season with salt and pepper. Set aside.
  3. With the rack in the middle position, preheat the oven to 190 °C (375 °F).
  4. In a large skillet, brown the onion in the remaining butter. Add the meat and cook until golden brown. Season with salt and pepper. Remove from the heat.
  5. Lightly press the meat at the bottom of a 20-cm (8-inch) square baking dish. Cover with the corn and the mashed potatoes. Sprinkle with paprika and parsley.
  6. Bake for about 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.


Documents, Lunch & Supper

Lunch and Supper – Veggie Style

This recipe and photo were created by contributor Katie Morris of Katie at the Kitchen Door. Learn more about Katie and this recipe by checking out her accompanying post!

This is a great recipe that meets my needs, how about yours?

What You’ll Need:

2 russet potatoes
1 cup cooked broccoli (roasted or steamed is fine)
6 large tuscan kale leaves
1/2 cup milk
2–3 tablespoons cheddar cheese, grated
Salt and pepper, to taste

What to Do:

  1. Preheat oven to 425 degrees F.
  2. Scrub potatoes, then poke each several times with a fork (making sure to press well into the potato flesh).
  3. Place the potatoes on a baking tray, and bake for 50-60 minutes, until tender. Once cooked, remove from the oven.
  4. While the potatoes are cooking, prep the kale leaves: Wash and dry, remove and discard the thick inner stems, and roughly chop the leaves.
  5. Cook in a pot of rapidly boiling water for 2 minutes, then drain and run under cold water to stop cooking process. Set cooked kale aside.
  6. Slice potatoes lengthwise, and scoop the insides out into a blender, leaving a good 1/4 inch of potato flesh still attached to the potato skin (otherwise, your potato might fall apart). (Note: If you don’t have a blender, you can use a hand blender, a food processor, or simply mash the ingredients with a fork!)
  7. Add the broccoli, kale, and milk to the blender and blend until smooth. Season to taste with salt and pepper.
  8. Scoop the pureed broccoli-kale-potato mixture back into the potato skins. Sprinkle with the grated cheddar cheese, return to the baking sheet, and bake for another 10 minutes.
  9. Change the oven setting to broil, and continue cooking on high for 3 minutes to brown the cheese. Remove from the oven and serve!
Documents, Fitness Challenge Weekly

Workout Variation – Death by Pushup

Hello Everyone,

I realize I am not following my normal format but I did a lot of these workouts during the holidays. Yes I didn’t take a break, well maybe only during Christmas Day.

Repeat 3 sets of the entire workout!

Basic Push up or Knee Push up        x15 – 25

Diamond Push up                                 x15 – 25

Stabilized Push Up                               x16 – 26

  • Do a push up and followed by lifting off the ground in the air 1 side of the arm and the other side a leg.

Rotation Push Up                                 x16-26

  •  Do a push up and rotate into a side plank.

Jump Jack Push ups                            x12-15

Hindu Push ups or Dive Bomber     x15-25