Documents, Lunch & Supper

Pizza Supper – March 31 2016

Hello Everyone,

I needed a healthy easy thing to make so I did Pizza because everyone loves a good pizza every so often.


1 pound refrigerated fresh pizza dough
Cooking spray
1 tablespoon butter
2 garlic cloves, minced
2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
3/4 cup 2% reduced-fat milk
1/2 cup (2 ounces) grated fresh pecorino Romano cheese
1 tablespoon yellow cornmeal
1 1/2 cups shredded boneless, skinless roasted chicken breast
1/4 cup diced red onion
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley


1. Preheat oven to 450°.

2. Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.

3. Melt butter in a medium saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add milk, stirring constantly with a whisk. Cook 3 minutes or until thick and bubbly, stirring constantly with a whisk. Remove from heat; add cheese, stirring until cheese melts.

4. Sprinkle a baking sheet with cornmeal; roll dough into a 12-inch circle on prepared baking sheet. Spread white sauce over dough, leaving a 1/2-inch border. Top with chicken and onion. Bake at 450° on bottom oven rack for 17 minutes or until crust is golden. Sprinkle with herbs.

Recipe found by Heather, site unknown

Documents, Lunch & Supper

Lunch & Supper – Mar 27th 2016


By: Karina – Cafe Delites

  • ½ ciabatta loaf (120g | 4oz), sliced
  • 2 whole Chicken Breast fillets (about 500g | 1lbs), skinless and boneless, halved horizontally to make 4 fillets
  • 1 tablespoon garlic powder
  • 2 tablespoons dried parsley flakes
  • Pinch of salt
  • 200g | 7oz shortcut bacon, cut into strips
  • 2 eggs, boiled to your liking (soft of hard boiled), sliced
  • 2 baby cos lettuce, washed and dried
  • 1 Avocado, sliced
  • ½ cup shaved parmesan cheese
  • ⅔ cup greek yogurt
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 2 anchovy fillets, finely chopped (or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce)
  • Juice of ½ a lemon
  • 3 tablespoons freshly grated parmesan cheese
  • Salt and pepper for seasoning


  1. Preheat the oven to grill/broil settings on medium – high heat. Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken:
  2. Rub the chicken breast with the garlic powder, parsley flakes and salt. Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate. Add the bacon strips to the same pan, and fry until golden and crispy. While the bacon is frying, boil your eggs to your liking (and don’t forget to check your bread in the oven)!
To make the Caesar Yogurt Dressing:
  1. Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test.
Assemble Salad:
  1. Combine lettuce with the chicken and bacon strips; eggs (halved); avocado slices; shaved parmesan cheese; and bread pieces (halved). Pour over the dressing; mix well to combine, and serve!




Documents, Lunch & Supper

Lunch & Supper Chickpea Spinach Tofu Dish – March 20th 2016

Hey Everyone,

So I have been away for a week or so but I was up near Yorkton and I had a great meal in a nice restaurant last week and so I decided to try and copy it.  This was the closest I could find but I think it will still make your taste buds want more.




  1. In a large wok or skillet heat oil over medium heat; saute onions until translucent. Stir in creamed corn and curry paste. Cook, stirring regularly, for 5 minutes. As you stir, add salt, pepper and garlic.
  2. Stir in garbanzo beans with the cauliflower and gently fold in tofu. Add spinach and cover. When spinach is tender, remove from heat and stir in basil.

Note: A quick delicious recipe with curry with spinach, chickpeas, onions, and/or whatever veggies you have. I have added cauliflower, but aren’t limited to adding in extras like potatoes, and sweet potatoes to this recipe. All were very good. Serve with nan, pita or rice if desired.


This close recipe like the one I had in the restaurant was provided by and you can find more delicious ones on their website.

Documents, Lunch & Supper

Lunch & Supper – March 2016 DUMBLINGS!!

Hello Everyone,

So this is the first time ever that I have had a dumbling!! I am so so so excited!

I got this online and I can’t wait to try them. I want you guys to try them this month with me!!

Anyways, here is the recipe I used!  I am bulking for a couple of months so I need to get in a lot of calories for my runs because I am packing on the miles.  Next week I have a 22 mile run to do!


  • 2 cups medium sharp Cheddar, shredded
  • 1/3 pound thin-cut bacon, half the fat removed, chopped into 1/2-inch pieces
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon freshly ground black pepper
  • 1/2 large red onion, diced
  • 8 ounces 80/20 ground beef
  • 40 wonton wrappers
  • Vegetable oil, for frying


Thoroughly combine the Cheddar, bacon, salt, pepper and onions in a medium mixing bowl using your hands. Add in the beef and combine well.

Roll out your wonton wrappers. Place a dollop of the filling into the center of each wonton using a tablespoon measure. Fold over the ends to make an enclosed envelope, and then secure by either scalloping or pressing the prongs of a fork into the edge.

Heat some vegetable oil in a saute pan.

Place the dumplings in a single layer in a large frying pan (you may need to work in batches). Add a few tablespoons water and heat slowly, covered, until the water has evaporated, about 5 minutes. Uncover and add 1 tablespoon of the hot oil to fry the bottoms of the dumplings.

Enjoy! LSSD

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results from