CHICKEN TACO SALAD

Wow... I think it's evident how busy I've been in the past few months as the postings have seriously declined!! Tonight, I was initially planning on making my go-to spaghetti squash casserole - I had the chicken made, the vegetables chopped, and when I cut into the squash it was rotten inside. BLAH. So I was scrambling to think of something else to make with my chicken that I just finished cooking and with the peppers and onions that I've already chopped.

I decided to make a chicken taco salad. I'm glad that my squash was rotten as I definitely enjoyed the dinner that resulted from it!! It was so fresh tasting. It was so delicious. My husband LOVE IT.  

CHICKEN TACO SALAD

Ingredients: 

• 2-3 boneless, skinless chicken breasts, sliced thin
• 1-2 tbsp Olive oil
• romaine or iceberg lettuce
• cheddar cheese, shredded
• tortilla chips
• 1 avocado, cut into cubes
• 2-3 roma tomatoes, seeded and chopped 
• 1/4 red onion, chopped
• 1 jalapeño, seeded and chopped
• ~1 to 1.5 tbsp Epicure's Poco Picante Salsa mix
• Sour cream
• Epicure's Fajita Seasoning

Directions:

• Warm ~1 tbsp olive oil in pan on medium heat and add thinly sliced chicken. Cook chicken ~ 5 minutes on one side, then flip to cook on other side. Ensure chicken is cooked thoroughly, depending on size of slices may require more or less time. Note: may need to add additional olive oil as needed.
• Add chopped tomatoes, red onions, jalapeños, and avocados into bowl. 
• Add in ~1 tbsp of Epicure's Poco Picante Salsa mix to bowl and mix thoroughly. Add to taste/ preference
• In a separate bowl, I added desired amount of sour cream and sprinkled with Epicure's Fajita seasoning to add a bit of colour/flavour. 
• Once chicken is ready, serve with your desired toppings to make a delicious chicken taco salad! 
• What we did: On the plate, made a base layer of romaine lettuce, topped with a heaping of homemade avocado salsa, chicken, cheddar cheese, and a dollop of flavoured sour cream. 

BUFFALO CAESAR CHICKEN WRAPS

I know it's been a while since I've posted anything on here, but I made the most delicious chicken ever tonight! We love creamy, garlicky, spicy goodness.

BUFFALO CHICKEN CAESAR WRAPS

Ingredients:

• 2-4 boneless, skinless chicken breasts
• ~2-4 tbsp Frank's hot sauce
• prepared Epicure's Caesar Salad Dressing
• Epicure Caesar Dressing
• mayonnaise
• lemon juice
• milk
• olive oil
• garlic cloves

Directions:

• Place Chicken in bottom of crock pot
• Pour desired amount of Epicure's Caesar Salad Dressing over chicken to coat thoroughly
• Add desired amount of hot sauce
• Cover and cook on low for ~4 hours
• Serve over a salad or use in wraps with desired fillings! 

EPICURE'S GREEK CHICKEN SOUVLAKI

Tonight I made the most delicious chicken souvlaki we've ever eaten. I would say one part due to the delicious marinade and one part due to my husband's amazing job of cooking the chicken perfectly (not overcooked, was still juicy and tender). Seriously, this was to die for and was so easy to make. This will definitely be added to my list of foods to make for my next dinner party.

EPICURE'S GREEK CHICKEN SOUVLAKI

Ingredients:

• 1/4 cup prepared Epicure's Chicken Bouillon
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 tsp Epicure's Greek Seasoning
• 2 tsp Epicure's Souvlaki Seasoning (I used Epicure's Roast Chicken Seasoning)
• 2-3 boneless, skinless chicken breasts, cut into cubes

Directions:

• Mix together first 5 ingredients in a large mixing bowl
• Add chicken and toss to coat. Can be marinated in a sealed container and refrigerated until ready to cook
• Place chicken pieces on skewers and grill for 5-10 minutes each side until cooked. 
• Serve warm and enjoy!

EL DORADO QUESADILLAS

I have made quesadillas many, many times and this was by far the best so far.

EL DORADO QUESADILLAS

Ingredients:

• flour or corn soft, tortilla shells
• 1-2 boneless, skinless chicken breasts, cut into thin strips
• 1 tbsp olive oil (note: I used Oliv brand, Jalapeño Lime olive oil)
• 1 tsp Epicure's Poco Picante Salsa Mix (optional)
• 1 jalapeño, seeded and chopped
• 1 red hot pepper, seeded and chopped
• 1/4 red onion, chopped
• 1 roma tomato, chopped
• cheese, shredded - type and amount as desired  (I use a combination of mozzarella and cheddar)
• guacamole, amount as desired Recipe for Guacamole
• 1 prepared Epicure's El Dorado Secret Sauce
• El Dorado Secret Sauce
• olive oil
• water

Directions:

• Warm 1 tbsp olive oil in frying pan and add chicken. I added Poco Picante Salsa Mix to chicken while cooking to give additional flavour
• Cook chicken on each side ~5 minutes or until thoroughly cooked
• While chicken is cooking, prepare vegetables and guacamole
• Once chicken is cooked, prepare quesadillas as desired

Method that I used when preparing:

• Spread guacamole over tortilla shell
• Added prepared Epicure El Dorado Sauce ontop of guacamole
• Layered cheese over shell
• Add desired amount of chicken, jalapeño and red peppers, tomatoes, and onions
• Fold quesadilla in half and placed on warm frying pan to brown tortilla shell and allow for cheese to melt
• Serve with remaining El Dorado sauce to dip! 

AVOCADO FETA SALAD

Well, it's been an extremely busy last couple of weeks travelling and visiting family. Tonight, I finally had an opportunity to make a supper that didn't involve pasta and a slightly new version of a pasta sauce. I have a great love for avocado and am always trying new recipes to use them up before they are over-ripe. This salad was super simple and very fresh tasting. You could easily take this to work for lunch and add the liquid ingredients (dressing) right before eating.

AVOCADO FETA SALAD

Ingredients:

• 1 avocado, cut into cubes
• 1/4 cup red onion, chopped
• 1-2 roma tomatoes, chopped
• 1-2 small cucumbers, cut into quarters
• 1 clove garlic, chopped
• 1 tbsp olive oil
• 1 tbsp white vinegar
• 1 1/2 tsp dried oregano
• feta, amount as desired

Directions:

• Mix above ingredients together and serve!

PARMESAN AND CHILI POWDER POPCORN

OK.... so I just had this brilliant idea to post this - may be the result of the 2 or 3 glasses of wine I've just drank, but really... who's counting?? Anyways, our most favourite snack in the evenings is this crazy invention of adding chili powder and parmesan cheese to popcorn; which was first introduced to me by my very best friend, Sandra.

There isn't really any directions other than pop some popcorn, melt a very small amount of margarine and pour over the popcorn (just enough to allow the seasoning to stick), sprinkle with some chili powder (to your liking) and add parmesan, real Parmesan - not that sorta-fake Kraft brand that comes in those containers that sit on a shelf - (the more the better in my books). And voila!! You have a surprisingly delicious snack! Don't judge until you've tried it!

ENJOY!

PESTO AVOCADO FETA PIZZA

OK... THIS IS THE ONE!!! This is the most delicious piece of food that I have made to date. Zack loved it equally, if not more, than I did. And of course, the remaining half avocado that I didn't use on the pizza, I made some delicious guac for our "side dish".

Super quick and super easy - will make for a delicious weeknight meal that will definitely be added into our "regulars" list.

Pesto Avocado Feta Pizza

Ingredients:

• Flatbread, naan bread, or pizza crust - your preference
• 1 skinless, boneless chicken breast, sliced into small pieces
• 1 roma tomato
• 1/2 avocado, pitted and chopped into small cubes
• Feta
• Spinach, chopped
• 1 prepared Epicure's Pesto or pesto of your choice
• Epicure Pesto Herb Mix
• olive oil
• parmesan cheese

**note: could add any toppings of your liking. I found that the above complimented the pesto base perfectly. I honestly don't know if I would add anything else! 

Directions:

• Preheat oven to 350 degrees
• Cook chicken in skillet, turning ~5 minutes, until cooked thoroughly (note: I sprinkled some additional dry pesto herb mix over chicken while cooking)
• Lay flatbread out onto baking pan
• Spread pesto onto flatbread
• Top with desired amounts of toppings (note: I added avocado after cooking to preserve flavour)
• Place in oven and bake ~10 minutes or until crust is golden brown
• Serve with guacamole and chips for an extra treat! 

Recipe for Guacamole

RIGATONI CHICKEN BAKE

So I've been trying out all my new Epicure spices and seasonings. Tonight, I decided to try the Marinara Sauce Mix and added chicken, instead of ground beef, to my pasta (in this house, there must be meat in order for it to be considered a meal) and thought I would use another seasoning, the Herb & Garlic Dip Mix, to flavour the chicken. It was SO DELICIOUS. I know I've said that about almost every post I've made thus far, but it was seriously so fresh tasting. 

Another great bonus: the entire pasta sauce only contained 3mg of sodium (I used no sodium added can of diced tomatoes so didn't have any additional sodium outside of the seasonings). Healthy and delicious.

(note: photo taken before baked with cheese)

Rigatoni Chicken Bake

Ingredients:

• 2-3 boneless, skinless chicken breasts, sliced into small cubes                                 (note: could also use 1-2lbs ground beef or ground turkey)
• Rigatoni or pasta of your choice
• 2 cups prepared Epicure's Marinara Sauce, or preferred marinara sauce
• 3 1/2 cups of low-sodium diced or crushed tomatoes
• Epicure's Marinara sauce mix (note: I used half the recommend sauce mix)
• 1/2 tbsp Epicure's Herb & Garlic Dip Mix, or preferred seasonings
• 1 tbsp olive oil
• 1 egg
• 1 cup low-fat ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese

Directions:

• Prepare Epicure's Marinara Sauce and continue to simmer
• Meanwhile, cook pasta according to package directions
• In skillet over medium heat, warm up olive oil and add slices of chicken
• Top the chicken with Epicure's Herb & Garlic Dip Mix
• Cook chicken for ~10 minutes, flipping half way through, or until thoroughly cooked. 
• Once chicken is cooked, add to Marinara Sauce

**NOTE: Could technically stop here. Serve marinara sauce and chicken over pasta and top with parmesan cheese and/or mozzarella cheese, shredded. To be honest, if I were to make again, I would likely stop here. To bake it takes an extra 20+ minutes and I usually don't have the extra time. 

• Preheat oven to 350 degrees
• Beat egg in a large mixing bowl and then mix in cheeses
• Spread 1 1/2 cups of sauce on bottom of baking pan then add ~half of the pasta and then top with half of the ricotta mixture
• Top with remaining pasta, ricotta mixture and sauce. Can add additional mozzarella and/or parmesan cheese
• Bake, uncovered, for 20-30 minutes or until bubbling. 

LINGUINE WITH CHICKEN AND EDAMAME BEANS

The last couple of days I've been trying out different ways to use my new Epicure seasonings and spices; right now, I love the taste of the Little Italy Secret Sauce so have been using a lot of it! Tonight, I decided that I would try it out on my pasta rather than using a typical marinara sauce. WOW. This was soooo easy, so quick, and SOOOO DELICIOUS. This honestly tastes like a pasta dish that you would order at a restaurant.

Linguine with Chicken and Edamame Beans

Ingredients:

• linguine or your choice of pasta
• parmesan cheese
• lemon juice
• edamame beans or additional vegetables of your liking (optional)
• boneless, skinless chicken breasts, sliced thin pieces (optional)
• 1-2 tbsp olive oil
• 1 prepared recipe Epicure's Little Italy Secret Sauce
• 1 prepared recipe Epicure's Paris Bistro Secret Sauce (note: I made a half recipe for 3 chicken breasts)
• secret sauce
• olive oil
• water

note: the amounts and type of the above ingredients should be to your preference. Play around! 

Directions:

• Cook pasta as per directions
• Prepare both Epicure's Little Italy and Paris Bistro Secret Sauces (takes ~1 minute)
• While cooking pasta, warm up 1-2 tbsp of olive oil in skillet and add sliced chicken 
• Pour the prepared Paris Bistro Secret Sauce onto the chicken and turn every 3-5 minutes until chicken is thoroughly cooked
• Steam edamame beans and any additional vegetables
• Toss strained pasta with desired amount of Little Italy Secret Sauce, parmesan cheese, chicken, and cooked vegetables. Can also add a squirt of lemon juice if desired. Serve and enjoy!

EPICURE'S LITTLE ITALY BRUSCHETTA

Looking for an appetizer to serve before a dinner party or a midnight snack? This is super quick and easy to make and guests will LOVE this bruschetta (even those who don't really care for typical bruschetta will love this).

Epicure's Little Italy Bruschetta

Ingredients:

• French baguette, sliced
• roma tomatoes, diced
• red onion, chopped 
• parmesan cheese
• 1 prepared recipe Epicure's Little Italy Secret Sauce
• Epicure's Little Italy Secret Sauce
• water
• olive oil

Directions:

• Preheat oven to 350 degrees
• Lay baguette slices flat on baking sheet
• Brush prepared secret sauce onto baguettes, amount to your preference - I completely covered the entire surface of baguette
• Add desired amount of chopped onion and tomatoes to baguette
• Top with parmesan cheese
• Place baking sheet in oven for 1-2 minutes or until cheese is melted and serve

EPICURE'S LITTLE ITALY PIZZA

This was so unbelievable easy to make and so unbelievably delicious. Added a lighter and more refreshing taste to a pizza rather than using a typical marinara-type pizza sauce. Great for dinner or a quick and easy lunch.

Epicure's Little Italy Pizza

Ingredients:

• pizza crust or naan bread or flatbread or your preference
• mozzarella cheese, shredded
• desired toppings
• 1 prepared recipe Epicure's Little Italy Secret Sauce *
• secret sauce
• water
• olive oil 

* note: I used a half recipe as I made a single serving for myself on naan bread

Directions:

• Preheat oven to 400
• Spread Little Italy Secret Sauce on pizza crust
• Sprinkle toppings and cheese evenly
• Place in oven and cook for 5-12 minutes (depending on size of pizza), or until cheese is melted and crust is golden brown

GRILLED GUACAMOLE AND CHEESE SANDWICH

So, my husband is out of town which usually means that my suppers consist of left overs, PB & J, or nothing. Juliet is the pickiest thing in the world so no point in cooking for her and Oliver would eat anything, but he's only 10 months old, so I technically don't need to cook for him.

ANYWAYS... I had some avocados that needed to get used up so I was trying to think of something that I could use guac with didn't consist of me actually making anything SO I thought, hmm... haven't made a grilled cheese sandwich in forever, I wonder what it would be like if I threw some guac in there? It was actually pretty tasty! Instead of dipping it in ketchup I used salsa. YUM. Quick, easy, and was a good late night, exhausted from a day of trampolining and shopping and chasing after my kids, meal. Would probably serve better as lunch vs. supper... but some days, you just gotta do what you gotta do!

Grilled Guacamole and Cheese Sandwich

Ingredients:

• guacamole Recipe for Guacamole
• 2 slices of bread (I used rye)
• cheese (I used a combination of mozzarella and cheddar, although would probably taste better with some jack or provolone... I just didn't have any)
• margarine

Directions:

• Warm up non-stick pan on medium heat
• Spread small amount of margarine on slices of bread, exterior portions that will touch the pan so as to not stick (as you would with normal grilled cheese sandwich)
• Place one slice of bread onto pan, butter side down
• Add desired amount of guacamole and top with cheese
• Place second piece of bread on top, butter side out
• Warm up, so bread browns and cheese is melted
• Serve with salsa. YUM!

EPICURE SELECTIONS INTRODUCTION

I am really excited about this new adventure I'm undertaking.... I have started my own business as an Independent Epicure Consultant. I've loved their products for years and have finally decided that this is my time to spread my love! It's amazing how much I've learned about these products in the last couple of weeks and I really am excited to expand my tasting even further!!

Some Interesting Facts:

• 100% nut-free
• 100% gluten-free
• No MSG added
• A large selection of low- or no- sodium options (see below)
• Enrolled in the No-GMO Project
• Inexpensive. I found this the most surprising. Almost all of the seasonings are between $7-11. That is comparable to what you would find on a grocery shelf with the added bonus of being healthy and delicious. 
• There are a TON of recipes online to help guide you when using your new products. 
• Company was first started by a woman looking to provide her family with meals that not only taste good but are also healthy. The company is still a family-run business (nice that it hasn't been taken over by a large corporation)
• It is easy to become an Independent Consultant as well, and enjoy the benefits of such a great line of seasonings, cookware, and more! 

Epicure has many products that are low in sodium as well as a few that have zero sodium. When I first starting selling Epicure, this was one of the things that I was extremely excited about. Here are a few examples:

• Taco Seasoning: 2 tsp prepared has 20mg sodium vs. store-bought product of 260mg 
• Fajita Seasoning: 2 tsp prepared has 10mg sodium vs. store-bought product of 370mg 
• Nacho Cheese Dip: 2 tbsp prepared has 85mg sodium vs. store-bought product of 290mg 
• Marinara Sauce Mix: 1/2 cup prepared has 2mg sodium vs. store-bought product of 500mg
• Beef Bouillon Base: 1 cup prepared has 60mg sodium vs. store-bought product of 1,300mg
• Vegetable Bouillon Base: 1 cup prepared has 40mg sodium vs. store-bought product of 970mg
• Chicken Bouillon Base:1 cup prepared has 100mg sodium vs. store-bought product of 1,130mg

WOW. Those numbers are HUGE. People who are requiring to be on a low- sodium diet (let's be  honest, we all could use less sodium in our diets) have so many great options to still eat great-tasting meals. I think this is what I am the most excited about. 

So... On this note. As I start cooking with these products even more and trying them out, I will post my recipes and results on here as well. (When I initially started this Recipe Blog, I didn't think I would start on this adventure of selling Epicure Selections; however, the two sort of jive nicely together!)

Disclaimer: As a pharmacist it is engrained in me to tell the truth and to provide facts that are as unbiased as possible. So I will continue to hold true to myself and to you about what is delicious and what is not!! 

SPINACH SALAD WITH ORANGE BALSAMIC VINAIGRETTE DRESSING

I served this salad with Balsamic Chicken on top for dinner tonight... IT WAS SO GOOD. It was soo refreshing tasting and SO easy to make. It honestly tasted like a chicken salad you would order in a restaurant (says my hubby... ok, and I completely agree). YUM. My new favourite.

Spinach Salad with Orange Balsamic Vinaigrette Dressing

Ingredients: 

• For the Dressing:
• 1/2 cup orange juice concentrate, thawed
• 3 tbsp balsamic vinegar (I used Oliv brand, Cask 18 balsamic vinegar)
• 1 tbsp honey
• 1 tsp olive oil (I used Oliv brand, Italian Herb)
• For the Salad:
• baby spinach
• red onion, sliced
• mandarin orange slices
• almonds, sliced (optional)

Directions:

• Add all dressing ingredients together in a separate bowl and mix well
• Place spinach on plate and top with oranges, onions, and almonds. 
• Serve with dressing (and can top with chicken, if desired)

Recipe for Balsamic Chicken

CROCK POT BALSAMIC CHICKEN

I made this chicken tonight and served it over a spinach salad with orange balsamic vinaigrette... IT WAS SOOO DELICIOUS. It was soooo fresh tasting and was so easy to make. New Favourite (my hubby says it tastes like a chicken salad you would order in a restaurant and I agree!) YUM. 

Crock Pot Balsamic Chicken

Ingredients:

• 3-4 boneless, skinless chicken breasts
• 2 tbsp olive oil (I used Oliv brand, Italian Herb)
• 1 tsp basil seasoning (could also use italian seasoning for a bit more flavour)
• 2-3 cloves garlic, chopped
• sprinkling of red onions, chopped
• sprinkling of dried red pepper flakes
• 1/2 cup of balsamic vinegar (I used Oliv brand, Cask 18 Balsamic Vinegar)

Directions: 

• Cover bottom on crock pot with 2 tbsp of olive oil
• Place chicken in bottom of crock pot
• Add basil, garlic, onions, and red pepper flakes on top of chicken
• Pour balsamic vinegar on top of chicken
• Cover and cook on low for ~ 5 hours or high for ~3 hours (note: I cooked on high for 3.5 hours and my chicken somehow dried out, but I only cooked 2 chicken breasts)
• Serve over a salad or create a delicious sandwich

Recipe for Spinach Salad with Orange Balsamic Vinaigrette Dressing

CROCK POT BEEF BURGUNDY

I tried this tonight and it was pretty darn tasty. Who am I kidding, it had wine and beef, it was delicious! It has a "high-end" taste to it (whatever that means, I'm not 100% sure) my husband said it could be served in a restaurant. 

But I will let you know that I tweaked the original recipe (and by tweaked I mean, I was lazy, didn't have time, and omitted the first few steps) so I think that affected the outcome of the meal slightly.   Also, I would have preferred to use egg noodles but didn't have any around the house so used rotini; I know you don't think this would make that big of difference, but I find the rotini so heavy that I think the egg noodles would have been a much better choice. Anyways, here is the original recipe that I will most certainly stick to next time I make this.

Crock Pot Beef Burgundy

Ingredients:

• 1/4 cup flour
• 2 tbsp cornstarch, divided
• 1/4 cup warm water
• 1 tsp steak seasoning 
• 2 lbs cubed beef for stew (I found this to be a little too fatty, might try better quality beef next)
• 4-5 tbsp olive oil
• 1/4 cup red onion, chopped 
• 1 cup red wine
• 2 garlic cloves, chopped
• 1/2 can condensed cream of mushroom soup (original recipe called for 1/2 cup sliced baby portabello mushrooms... I used soup in its place)
• 1 can beef broth 
• 1 tsp thyme
• 1-2 tbsp fresh parsley, chopped

Directions:

• Combine flour, 1 tbsp cornstarch and steak seasoning in a ziplock bag and shake to mix
• Add stew meat to the bag, seal, and shake to coat 
• Add olive oil to large skillet over medium-high heat
• Once oil is hot, add beef mixture and cook 5-6 minutes, turning often to brown meat on all sides
• Add onion and the wine to pan and cook for 2 minutes
• Stir in garlic, mushrooms, and beef broth. Bring to boil
• While that comes to a boil, add 1 tbsp cornstarch and the warm water to a small bowl and stir until cornstarch is dissolved
• Pour the cornstarch mixture into meat and stir for 1-2 minutes
• Remove from heat and pour into the crock pot 

**At this point, it could be refrigerated overnight to slow cook the next day. If refrigerating, add an extra 1/4 cup of both beef broth and red wine to the mixture. 

**NOTE THE ABOVE STEPS are what I skipped. I basically put all ingredients into the crock pot, without browning meat. 

• Add mixture to crock pot, top with thyme, and cook on low for 7-8 hours or high for 4 hours
• Garnish with chopped parsley, serve over egg noodles and sprinkle with cracked pepper/peppercorns (optional). 

CROCK POT SWEET GARLIC CHICKEN

mmm.... this is pretty delicious.  It would definitely satisfy a craving for Chinese take-out without having to order and pay for Chinese take-out. I served this chicken over a bed of rice with broccoli (and melted cheese) on the side. My husband said it was one of his favourites and judging by how quickly Oliver was shovelling this in his mouth, I'd say it is one of his as well.

note: I got one photo off before camera died - will update

Crock Pot Sweet Garlic Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup brown sugar
• 2/3 cup vinegar
• 3 garlic cloves, chopped
• 2 tbsp low-sodium soya sauce
• 1/4 cup lemon-lime soda (I made this recipe as is, already thinking of different alternatives to using this ingredient... I swear I could taste the sweetness/carbonation of the soda in the final product. I've made recipes that are almost identical to this one and didn't taste nearly as good. It's the damn soda. At least it is only a 1/4 of cup and it does come in diet version)
• 2 tbsp corn starch
• Red pepper flakes (optional)
• Sesame seeds (optional)

Directions:

• Place chicken in bottom of crock pot
• Mix together brown sugar, vinegar, garlic, soya sauce, and soda. Pour over chicken.
• Cook on low 5-6 hours or high for 4 hours
• Take chicken pieces out of slower cooker (mine fell apart) and pour remaining sauce into saucepan. 
• Mix together corn starch and 2 tbsp of sauce. Once dissolved, add to saucepan with remaining sauce
• Place saucepan over high heat and bring to boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. 
• Remove saucepan from heat and let cool for a minute. 
• Pour sauce over chicken, add sesame seeds and/or red pepper flakes, and serve with rice. 

ARABIC CHICKEN SHAWARMA

Disclosure: I am not really a huge fan of East Indian or Arabic type meals (mostly the cumin that I don't really care for) but I thought I would give this a try. Not my cup of tea but my husband enjoyed it. It paired really well with Tabbouleh Salad.

Arabic Chicken Shawarma

Ingredients:

• 3-4 boneless, skinless chicken breasts, sliced into sixths
• 1/4 cup olive oil
• 2 tsp cumin
• 2 tsp paprika
• 1 tsp allspice
• 1 tsp turmeric
• 1 garlic clove, chopped
• 1/4 tsp cinnamon
• pinch of cayenne

Directions:

• Pour olive oil and marinade spices into large plastic zip-lock bag. Seal the bag and shake to combine.
• Cut the chicken breasts into sixths, then place the pieces into zip-lock bag. Seal the bag and work the marinade into the chicken. 
• Place the bag of chicken into the fridge to marinate overnight
• Preheat oven to 400 degrees
• Line baking sheet with parchment paper (or spray with nonstick cooking spray)
• Slice chicken into smaller pieces, to your preference, and lay evenly on the baking sheet
• Bake for 8 minutes, flip the chicken pieces over, then bake for another 8 minutes (or until chicken is thoroughly cooked). 
• Serve warm with Tabbouleh Salad and pita bread. 

Recipe for Tabbouleh Salad

TABBOULEH SALAD

This salad pairs well with Arabic Chicken Shawarma. It is very refreshing and relatively easy to make. Would be great for a hot summer day.

Tabbouleh Salad

Ingredients:

• 1 cup bulgur wheat
• 1-2 cups boiling water OR vegetarian or chicken stock (I used water and found that I needed 1.5 cups)
• 1 cup fresh parsley, chopped
• 1/2 cup fresh mint, chopped
• 2 cups tomatoes (~2-3 roma tomatoes), seeded and chopped 
• 1 1/2 cups cucumber (~1 large cucumber), chopped
• 1/3 cup green onions (~3 green onions), thinly sliced
• 1 garlic clove, chopped
• 1/4 cup olive oil
• 3 tbsp lemon juice

note: I personally am not a fan of mint, so I only added ~1/4 cup.  I still found this to be too powerful for me... husband wasn't a huge fan either.  Next time, I think I will skip the mint. 

Directions: 

• Place bulgur wheat in large bowl. Pour the boiling water (or stock) over the bulgur. Let it sit for 30 to 60 minutes, or until all of the water is absorbed. Wheat should be light and fluffy. I found that I had to add more water (original recipe called for 1 cup and I had to add another half cup). 
• While bulgur is soaking, to a separate bowl add lemon juice, olive oil, and garlic. Stir together. 
• Add onions, tomatoes, cucumbers, parsley, mint, and dressing to bulgur wheat and still until well combined. I found that it tasted better once the dressing had time to soak into the wheat and vegetables for 10-15 minutes. 
• Serve at room temperature or can place in fridge for 15-30 minutes to cool off. 

Recipe for Arabic Chicken Shawarma

GUACAMOLE

One of my ultimate favourite snacks - homemade guacamole. Ok... so maybe it isn't exactly a snack, but it could be, right?! This is another option to take over to a party where there is a really good chance it'll be the only guac (and even if it isn't, it's probably the best one there). This guac recipe can also be used in various other meals as well.... spread onto taco shells, use on grilled cheese sandwiches, use as a pizza sauce, etc.  YUM. I LOVE GUACAMOLE. It really goes with almost anything :)

Guacamole

Ingredients:

• 4 avocados, pitted and mashed
• 2-3 roma tomatoes, seeded and chopped
• 1/4 to 1/2 red onion, chopped
• 1 jalapeno, seeded and chopped
• 1/8 to 1/2 cup cilantro, chopped
• 1/2 to 1 tbsp lime juice
• Epicure's Guacamole Dip mix

Note: add ingredients to taste. I prefer less cilantro and more onions and probably use close to the entire tbsp of lime juice, some prefer a ton of cilantro... taste and add, taste and add.

Directions:

• Remove pit from avocados and mash
• Add chopped tomatoes, jalapeno, onion, and cilantro. 
• Add ~1-3 tsp of Epicure's Guacamole Dip mix, as per taste preference. Mix well
• Squirt bowl with lime juice and give it one good stir.
• Taste it. Depending on your preference, add more of above ingredients if you feel that it's not "quite" there
• Serve immediately after making (before avocados start browning) 

CROCK POT CHICKEN TACOS

I know that I've said other recipes are easy to make but, honestly, it doesn't get any easier than this.  We made tacos out of this chicken meat, although would be delicious as a salad, in a quesadilla, or on a plate of nachos. Oooh... I bet it would be amazing over a baked potato with some green onions, sour cream, and cheddar cheese.

Crock Pot Chicken Tacos

Ingredients: 

• 2-4 boneless, skinless chicken breasts
• 1 packet of taco seasoning mix
• 1 16oz jar (or ~2 cups) of salsa OR 2 cups of homemade salsa

• additional ingredients to make tacos or a salad, your preference: 
• tortilla shells, bowl, or chips
• lettuce
• tomatoes
• cheddar cheese, shredded
• sour cream
• guacamole

Directions:

• Place chicken in bottom of crock pot
• Mix taco seasoning and salsa together in a separate bowl and then pour over the chicken
• Cover and cook for 6 hours on low or 3 hours on high
• Shred chicken with a fork and return back into crock pot with remaining salsa for ~10-30 minutes prior to serving

I quickly whipped together a bowl of guacamole and used it to spread on the bottom of the tortilla shell then topped with chicken, shredded cheese and lettuce (husband added sour cream).  We used the remaining guacamole with tortilla chips as our "side dish" for the evening. It is Friday night, after all! YUM!

Recipe for Guacamole

MEXICAN FRITTATA

I am weird when it comes to eggs. I don't really like them, but I kind of do. I think it's more the texture that I have a problem with then the actual eggs themselves (I have MAJOR texture issues with foods). I could never imagine eating a poached egg or fried eggs where the yolk seeps out **slight body quiver at the thought of this**; however, I am fine with scrambled eggs. So, I thought I would give this a try. They actually turned out delicious and the other eight people I served them to really liked them as well. I made some extras, so I'm planning on seeing what they taste like warmed up - if they reheat well, could be a great breakfast to-go or a mid-morning snack at work. Will update.

Mexican Frittata

Ingredients: 

• 8 eggs
• 1/4 cup milk
• 1/2 to 1 cup mozzarella and cheddar cheese
• 3/4 cup salsa
• 1/2 cup lean turkey bacon or ground turkey

**didn't have time to chop any veggies, but next time will definitely will include chopped onions and peppers. Could also include cooked potato hash browns for a different twist as well. If you like the taste of cilantro, a hint of that would also add flavour.

Directions:

• Heat oven to 350 degrees
• Cook turkey meat in pan on stove top until fully cooked
• In separate bowl, beat eggs well and then add milk, cheeses, salsa, cooked turkey, and any other cooked veggies
• Pour mixture into non-stick muffin pans, about 3/4 full
• Bake for 20 minutes or until set

ICHIBAN SALAD

Ichiban Salad

Ingredients:

• ~3 cups of cabbage or pre-packaged coleslaw salad (without dressing added)
• 1 package ichiban noodles, chicken flavoured
• 1/3 cup vinegar
• 2/3 cup vegetable oil
• 1 tsp sugar
• 1 packet of ichiban spice

Directions:

• Crush ichiban noodles to small pieces
• Add cabbage to the ichiban noodles to make a salad
• In a separate bowl mix together oil, vinegar, sugar, and spice packet from ichiban noodles
• Pour over salad ~ 5-10 minutes prior to serving

SPINACH SALAD

Spinach Salad

Ingredients for Salad:

• Fresh Spinach
• Strawberries, chopped
• Dried cranberries
• Sliced almonds
• Sesame seeds (optional)

note: you really could add anything to this salad. I've tried it with mandarins or raspberries in place of the strawberries, pecans or walnuts in place of almonds. The below dressing is fairly neutral in taste so really pairs well with anything.

Ingredients for Dressing: 

• 1/3 cup sugar
• 1/2 cup oil
• 1/4 cup vinegar
• 1/4 tsp paprika
• 1/2 tsp worcestershire sauce
• 1 tbsp poppy seeds

Directions:

• Mix the above salad ingredients in a bowl, amounts to your preference
• In a separate bowl, mix the ingredients together to make salad dressing
• Pour dressing over salad immediately before serving

MACARONI AND CHEESE BAKE

Sick of Kraft Dinner? Me too. Try this mac and cheese and you will never buy KD again.

Macaroni and Cheese Bake

Ingredients:

• 3 tbsp margarine
• 1/4 cup flour
• 2 cups milk
• 2 cups old cheddar, shredded
• 1/4 cup parmesan cheese
• 1/4 cup bread crumbs
• 3-4 cups cooked macaroni

Directions:

• Heat oven to 350 degrees
• Melt margarine in large saucepan on medium heat
• Add flour, cook ~1 minute or until paste is made, stirring constantly
• Stir in milk, cook and stir 3-5 minutes or until thickened
• Add 1 and 1/2 cups cheddar and parmesan cheese, stir ~1 minute until cheese is melted
• Turn off stovetop and add macaroni. Stir in to coat evenly
• Pour macaroni into baking dish and top with remaining bread crumbs and cheese
• Bake 10-15 minutes or until lightly browned, cheese is melted, and heated through

GREEK DIP

Another great dip that is good for any party. I particularly like this one as it isn't very often you come across a greek dip at a party so it is refreshing and different then all the other taco dips and cheese balls.

Greek Dip

Ingredients:

• 1 cup reduced fat cream cheese, softened
• 1/3 cup low fat sour cream
• 1/4 cup low fat mayonnaise
• 1/2 cup greek feta dressing (I use the Kraft brand)
• green peppers
• red peppers
• green onions
• feta, crumbled

Directions:

• If needed, soften cream cheese
• Blend together the cream cheese, sour cream, mayonnaise, and greek dressing
• Spread onto plate
• Top with red and green peppers, green onions, tomatoes, and crumbled feta (amount to your liking)
• Serve with tortilla chips (my personal favourite, serve with lime tortilla chips) 

COLD SPINACH DIP

This is the ultimate LOVE of my life. I could honestly eat this every single day for the rest of my life.  I could go on and on about how amazing this is, but really, you just need to try it.

Cold Spinach Dip 

NOTE: This recipe tastes better if it is made the night before, and placed in the fridge, to allow flavours to mix

Ingredients:

• 1 block/package of frozen spinach, thawed and chopped
• 1 package Knorr vegetable soup mix
• 3 green onions, chopped
• 1 cup low fat mayonnaise
• 2 cups low fat sour cream
• Bread bowl (I usually choose sourdough) note: this recipe makes enough for 2 bread bowls

Directions:

• Thaw spinach in bowl of hot water and drain excess liquid
• Mix all ingredients together (except the bread bowl) 
• Cover and place in fridge overnight
• Pour in centre of bread bowl and serve with cut up pieces of bread

CROCK POT CHICKEN PARMESAN

This is a huge hit with everyone PLUS it is super easy to make PLUS you can cook it for 7 hours in the crock pot so good for a week night.

Crock Pot Chicken Parmesan

Ingredients: 

• 2-4 boneless, skinless chicken breasts, cut in half
• 1/2 cup italian seasoned bread crumbs
• 1/4 cup parmesan cheese
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 egg, beaten
• mozzarella cheese, sliced or shredded
• favourite jar of pasta or marinara sauce

Directions:

• Spread the olive oil into the bottom of the crock pot
• Beat the egg with a fork in a separate bowl
• Mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish
• Dip the chicken into the egg, then into the bread crumb mixture coating both sides 
• Place chicken into the bottom of crock pot
• Layer 2-3 slices on each piece of chicken or sprinkle 1 cup of mozzarella cheese on top of the chicken, depending on how much cheese you prefer
• Pour entire jar of marinara/pasta sauce over top of the chicken and cheese
• Cover and cook on low for 6-7 hours or high for 3-4 hours
• Serve with your favourite pasta

OLIV

In a lot of my recipes that call for olive oil, I use flavoured olive oil by the company OLIV. I just recently started using their products but really love them. They add a bit more flavour to recipes and their balsamic vinegar (Cask 18) is the most amazing balsamic vinegar you will ever find... you can drink it straight, it's that good.

Oliv Website

Disclosure: I do not work for them in any sort of way. I do like to advertise for them as I just really like their products and would be soooo sad if their business didn't succeed.

CROCK POT CREAMY CHICKEN BACON CARBONARA

I cooked this for dinner tonight and it was a HUGE hit with my husband; in fact, he told me this was his favourite meal to date. What's not to like? Bacon... cheese...pasta... yum.

Crock Pot Creamy Chicken Bacon Carbonara

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can fat free, low sodium chicken broth
• 3 tbsp low fat ranch dressing (sounds weird, but just do it!    PS. I don't even like Ranch)
• 1/2 cup reduced fat, softened cream cheese
• 3 garlic cloves, chopped
• 1/8 to 1/4 cup bacon bits or cooked bacon, sliced 
• 3/4 cup sharp cheddar cheese, shredded

Directions:

• Place chicken in bottom of crock pot
• Pour chicken broth over chicken
• Top chicken with garlic, ranch dressing, cream cheese, and half of the bacon bits
• Cover and cook on low for 4-5 hours
• About 30 minutes prior to serving, top with shredded cheese and remaining bacon bits
• Serve over hot noodles

note: this just barely made enough for two people and I found there wasn't a lot of sauce remaining to soak your pasta in, I would almost suggest adding a bit of water or increasing the amount of cream cheese slightly. Will attempt next time and update recipe. 

SPAGHETTI SQUASH CASSEROLE

Ooh.. this is another one of our go-to recipes. It is quick and easy to make - which is PERFECT for a weeknight. Another bonus? You can toss in whatever you have in your vegetable drawer, so it is a good end-of-the-week fridge clean-out meal as well.

Below is what I've done, but honestly play around and customize it your taste.

Ingredients: 

• 1 spaghetti squash
• 1 lb or ~2 boneless, skinless chicken breasts, sliced thin (optional)
• 1/4 to 1/2 red onion, chopped
• 2 garlic cloves, chopped
• 1 jalopeno, seed removed and chopped
• 1 red hot pepper, seed removed and chopped (note: I use hot peppers vs. bell peppers)
• 1/2 cup fresh spinach, chopped
• 1/4 cup parsley, chopped
• 1 tsp dried basil
• 1 cup ricotta or 1/2 cup of cream cheese (I ran out of ricotta and used cream cheese, both are so delicious) 
• 1/2 cup mozzarella cheese
• 1/4 cup parmesan cheese
• ~1/8 to 1/4 cup bread crumbs
• 2-3 tbsp olive oil (note: I used Oliv brand, Italian Herb)

note: the above are my preferences, you could remove spinach, add tomatoes, ect. however, I do recommend keeping with the onion and garlic. 

Directions:

• Pierce squash several times with a knife and put in microwave for 10-12 minutes, depending on size of squash, or until cooked (a sharp knife easily slides into squash)
• Preheat oven to 350 degrees
• Meanwhile, while squash is cooking, warm ~1 tbsp olive oil in pan on medium heat and add thinly sliced chicken. Cook chicken ~ 5 minutes on one side, then flip to cook on other side. Ensure chicken is cooked thoroughly, depending on size of slices may require more or less time. Note: may need to add additional olive oil as needed.
• To the pan with chicken, add the onion, peppers, garlic and basil; can add once you flip chicken. Cook vegetables until onion is soft. 
• Add spinach to pan last as requires only 1-2 minutes to soft and cook. 
• Once squash is cooked, cut in half, remove seeds, and scrape with fork until squash is completely removed and add to separate bowl. 
• Add ricotta and mozzarella cheeses, parsley, chicken, and cooked veggies to bowl with squash and mix together thoroughly. 
• Pour into a non-stick baking dish. Sprinkle the top with parmesan cheese and bread crumbs. 
• Place dish in oven until cheese is melted, usually ~5 minutes, then remove and serve. If you want to be fancy, remove from baking dish and place back in empty squash shells.
• No side dish is needed, although it is tasty with some garlic bread! 

LOADED POTATO AND CHICKEN CASSEROLE

First of all, this isn't actually a casserole; I keep telling everyone, including myself, that I do not like casseroles.... the word "casserole" makes me think of something my grandma would have made that was similar to chicken pot pie or equivalent - no thank you!

This is one of our go-to meals. It is easy, tastes delicious, and the leftovers are actually edible (I can't stand leftover chicken 99% of the time).

above picture, green onions absent as I ran out

Loaded Potato and Chicken Casserole

Ingredients:

• 2-3 boneless chicken breasts, sliced thin
• 8-10 medium potatoes, cut into 1/2" cubes (I cut enough to fill an entire cookie sheet)
• 1/3 cup olive oil
• 1 tbsp black pepper 
• 1 tbsp paprika
• 2 tbsp garlic powder
• 2 tbsp creamy ranch (I used epicure's dry seasoning vs. dressing)
• 6 tbsp hot sauce
• 2 cups shredded cheese
• 1/2-1 cup of crumbled bacon or bacon bits
• 1 cup green onions, chopped

Directions:

• Preheat oven to 400 degrees
• In a large bowl, mix together olive oil, pepper, paprika, garlic powder, and hot sauce
• Add cubed potatoes to above mixture and stir to coat thoroughly
• Scoop potatoes onto cookie sheet (lined with parchment paper) leaving behind as much of the olive oil/spice mixture as possible
• Bake potatoes for 45 minutes or until cooked and crispy on outside
• While potatoes are cooking, add sliced chicken to bowl with remaining olive oil/spice mixture and stir to coat
• Once potatoes are cooked, remove from oven and top with the raw marinated chicken, bacon, and green onions
• Return back to oven and bake for ~15 minutes or until the chicken is cooked through. 
• Top with cheese and return to oven for ~5 minutes or until cheese is bubbly
• Serve with extra hot sauce and/or ranch dressing

CROCK POT ITALIAN CHICKEN

This was so yummy and delicious, it was one of those times when you feel full but you want to keep eating.

We initially made sandwiches with this chicken but when I went back for seconds, I placed the chicken over a salad (romaine, cucumbers, and feta) drizzled with a homemade dressing** and I think it was even better!

chicken laid over salad

Crock Pot Italian Chicken

Ingredients:

• 3-4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp italian seasoning
• 2-3 cloves garlic, chopped
• sprinkling of dried red pepper flakes
• sprinkling of black pepper
• 1-2 hot red peppers, chopped or 1 jar of roasted red peppers, drained and chopped
• ~1-2 cups spinach, chopped
• 1/2 to 1 cup shredded cheese of your choice (optional)

Directions: 

• Cover bottom on crock pot with 2-3 tbsp of olive oil
• Place chicken in bottom of crock pot
• Add italian seasoning, black pepper, red pepper flakes and chopped garlic on top of chicken
• Cover and cook on low for ~ 5 hours
• Add chopped spinach and red peppers. Cover and cook on low for 1-2 hours
• Sprinkle with cheese ~10 minutes prior to serving (optional)
• Serve over a salad or create a delicious sandwich

**Salad dressing (two servings):

• 1/4 cup Italian Herb flavoured olive oil, Oliv brand
• 1/4 cup balsamic vinegar, Oliv brand Cask 18
• 1 tsp oregano

CROCK POT BEEF AND BROCCOLI

I tried this for the first time last night and it was so delicious. It was better than any Chinese food that you could order (husband totally agrees).

It was easy to make and the best part? The recipe calls for 6-8 hours in the crock pot on low; for those that work all day without the ability to come home, means that this recipe is perfect for a week day.

Crock Pot Beef and Broccoli

Ingredients:

• 1-2lb boneless beef roast, sliced into thin strips
• 1 cup beef consommé or beef stock or 1 packet of oxo beef
• 1/2 cup low sodium soya sauce
• 1/3 cup brown sugar
• 1 tbsp sesame oil
• 3 garlic cloves, chopped
• 2 tbsp cornstarch
• Fresh broccoli florets (as many as desired)
• Sesame seeds (optional)

**note: oxo beef packets or cubes contain many additives include MSG and additional sodium. Campbell's makes a nice beef consommé without the addition of MSG and usually comes in a low-sodium option as well.


Directions:

• Place beef in crock pot.
• In a small bowl, combine consommé, soya sauce, brown sugar, oil, and garlic. Then pour over beef.
• Cover and cook on LOW for 6-8 hours.
• Remove ~3-4 tbsp of cooked sauce and mix with 2 tbsp of cornstarch until smooth. Add back into the crock pot and stir into remaining sauce. Blanch broccoli florets and add to crock pot. 
• Cover and cook for an additional 20 minutes on HIGH (to allow for sauce to thicken). 
• Sprinkle with sesame seeds (optional) and serve over hot rice or your choice of side dish.

SODIUM

SODIUM: 

The American Heart Association recommends to eat less than 1,500mg of sodium per day. They estimate that if Americans (could generalize to Canadians as well) cut their sodium intake by more than half - to an average of 1,500mg a day - there would be a 26 percent decrease in high blood pressure.  

It is important to know the conversion between salt and sodium. We talk about reducing sodium to 1,500mg but then recipes call for 1 tsp of salt. WHAT?

• 1 teaspoon of salt = 2,400mg of sodium ---> MORE THAN YOUR ENTIRE DAILY LIMIT
• 1 teaspoon of baking soda = 821mg of sodium
• 1 teaspoon of baking powder = 340mg of sodium

General Tips for Cooking:

• When cooking with soya sauce, use low sodium. Regular soya sauce has 1280mg of sodium per tablespoon. WHAT???? That is over half your daily recommended intake. Disgusting.
• Remember, spice mixes usually have additional salt in them, another reason why we do not need to add additional salt to our recipes. Alternatives: Epicure Selections and Mrs. Dash has a good selection of spice mixes that contain low- or no- salt. You could try using fresh herbs or vegetables (such as various peppers or onions) to get additional flavour in your recipes. Also, the use of fresh lemon or lime juices to add flavour is another good option.
• Cautious with soups or broths that many recipes call for. Regular versions have upwards of 1,300mg sodium and even the low sodium versions often have greater than 500mg of sodium per can. You can always use water, to replace the liquids, and add different vegetables or herbs to replace the flavouring in the broths. 
• **NOTE: Epicure Selections has chicken, beef, and vegetable base that for 1 cup prepared contain: chicken has 100mg sodium, beef 60mg sodium, and vegetable 40mg sodium. WOW. That is a huge difference compared to the 1,300mg sodium from what is available in the store. When I started selling Epicure I was extremely excited to learn this.
• We know salt is an acquired taste, once you reduce your salt intake you will start appreciating food for their actual flavours and not "enjoy" salt like you once did. 
• If you love cheese (like I do), below is the sodium content for each type of cheese. Select for both flavour and for health.

1. Ricotta Cheese - 72mg sodium
2. Swiss - 115mg sodium
3. Cheddar (old) - 210mg sodium
4. Mozzarella - 240mg sodium
5. Parmesean - 260mg sodium
6. Feta - 290mg sodium
7. Harvarti (jalopeno) - 310mg sodium
8. Cottage cheese - 480mg sodium

    note: above are listed for 30-32g servings = ~ 1/3 cup of softer cheeses or a 3cm cube of harder cheeses


Epicure Selections: 

Epicure has many products that are low in sodium as well as a few that have zero sodium. When I first starting selling Epicure, this was one of the things that I was extremely excited about. Here are a few examples:

• Taco Seasoning: 2 tsp prepared has 20mg sodium vs. store-bought product of 260mg 
• Fajita Seasoning: 2 tsp prepared has 10mg sodium vs. store-bought product of 370mg 
• Nacho Cheese Dip: 2 tbsp prepared has 85mg sodium vs. store-bought product of 290mg 
• Marinara Sauce Mix: 1/2 cup prepared has 10mg sodium vs. store-bought product of 500mg
• Beef Bouillon Base: 1 cup prepared has 60mg sodium vs. store-bought product of 1,300mg
• Vegetable Bouillon Base: 1 cup prepared has 40mg sodium vs. store-bought product of 970mg
• Chicken Bouillon Base:1 cup prepared has 100mg sodium vs. store-bought product of 1,130mg

Other ways to reduce sodium in your diet:

• If you didn't get it from my above comments: READ NUTRITION LABELS!!!!!!! It will seem super overwhelming to begin with but once you understand what you are looking at and you do it often, you will get in the habit and it will take no time at all. You will be surprised at how many items have unexpected high levels of sodium in them. For example: I just opened my cupboard and noticed the seasoned bread crumbs container has 630mg of sodium for 1/3 cup. WHAT? 
• Choose fresh fruits, vegetables, and herbs rather than frozen or canned
• Limit processed foods. Caution with all prepackaged meats and sausages. TONS OF SODIUM.
• Avoid adding salt when cooking
• As above, use fresh herbs, vegetables, or fresh lemon/lime juices for flavour rather than salt. Try looking for various spice mixes that do not contain sodium. 
• Cook at home rather than eating out. If you are eating at a restaurant, be aware of what may contain processed foods and/or salt and ask for no-added salt
• Caution with drinks, like V8, that appear healthy. These drinks have upwards to 800mg of sodium in them. I knew someone who ended up in the hospital with exacerbation of heart failure - he was trying to eat healthy, still didn't enjoy eating vegetables so thought that he would drink a couple cans of V8 a day to replace his veggies. Bad mistake that I know neither of us will ever forget. 

TIPS & NOTES

NOTES: 

• I usually tweak most recipes to my liking, I suggest you do the same.
• Play around, have some fun! If you find a combination that you like better, please share!
• I cannot take 100% credit for the majority of recipes posted as a lot of them I found on various websites or blogs and have tweaked them to my liking
• I never add salt to my recipes, even if it calls for it. Foods contain enough sodium as it is, I don't think we need to add more.
• When a recipe calls for garlic powder, I use fresh, chopped garlic instead
• Try cooking with different spices or vegetables or herbs. Despite not liking the taste of the food on its own, cooking with it can change the flavour (eg. I dislike onions, however I cook with them all the time). Be adventurous!

TIPS:

• Garlic. If you want a stronger taste, add it the recipe near the end. If you prefer a subtle garlic taste, add it at the beginning. The longer it cooks, the less potency it has. 
• When cooking in crock pot, resist the urge to open the lid and check on your food! By opening the lid, liquid escapes which is needed to keep your food juicy and delicious! It is especially important when you are cooking with minimal liquids or items, like chicken, that don't produce a ton of juices. 

INTRODUCTION

After having our second child, Oliver, we decided to change our lifestyle. We were sick of eating processed, boxed, frozen foods every night after a long day at work; not only were we eating unhealthy foods but we stopped enjoying meals. We decided that we wanted to raise our children in a healthy home, where everyone in the family participated in daily exercise along with enjoying fresh meals that are not only healthy, but also taste delicious. So, I embarked on this adventure to try a new recipe or new ingredients most days of the week. Here is the start of my "recipe" book.

Hope you all enjoy!

My crazy family at our favourite time of year. xoxox

DISCLOSURE: 

My recipes are not gluten-free and likely contain most allergens (there are no food allergies in my family so I do not take notice when using ingredients that may contain wheat, eggs, nuts, etc.)

EPICURE SELECTIONS

Epicure Selections Introduction

Epicure's Little Italy Pizza

Epicure's Little Italy Bruschetta

Epicure's Little Italy Linguine with Chicken and Edamame Beans

Epicure's Rigatoni Chicken Bake

Epicure's Pesto Avocado Feta Pizza

Epicure's El Dorado Quesadillas

Epicure's Greek Chicken Souvlaki

Buffalo Caesar Chicken Wraps

Epicure's Chicken Taco Salad

MISCELLANEOUS

Mexican Frittata

Guacamole

Grilled Guacomole and Cheese Sandwich

Epicure's Little Italy Pizza

Parmesan and Chili Powder Popcorn

Z & K's FAVOURITES

Crock Pot Beef and Broccoli

Loaded Potato and Chicken Casserole

Crock Pot Italian Chicken

Spaghetti Squash Casserole

Crock Pot Creamy Chicken Bacon Carbonara

Crock Pot Sweet Garlic Chicken

Spinach Salad with Orange Balsamic Vinaigrette Dressing

Cold Spinach Dip

Epicure's Little Italy Bruschetta

Epicure's Little Italy Linguine with Chicken and Edamame Beans

Pesto Avocado Feta Pizza

Guacamole

El Dorado Quesadillas

SIDE DISHES

Tabbouleh Salad

SALADS

Spinach Salad

Ichiban Salad

Tabbouleh Salad

Spinach Salad with Orange Balsamic Vinaigrette Dressing

Avocado Feta Salad

APPETIZERS

Cold Spinach Dip

Greek Dip

Guacamole

Epicure's Little Italy Bruschetta

MAIN DISHES

Crock Pot Beef and Broccoli

Loaded Potato and Chicken Casserole

Crock Pot Italian Chicken

Spaghetti Squash Casserole

Crock Pot Creamy Chicken Bacon Carbonara

Crock Pot Chicken Parmesan

Macaroni and Cheese Bake

Crock Pot Chicken Tacos

Arabic Chicken Shawarma

Crock Pot Sweet Garlic Chicken

Crock Pot Beef Burgundy

Crock Pot Balsamic Chicken

Epicure's Little Italy Pizza

Epicure's Little Italy Linguine with Chicken and Edamame Beans

Rigatoni Chicken Bake

Pesto Avocado Feta Pizza

Epicure's Greek Chicken Souvlaki

Buffalo Caesar Chicken Wraps

CHICKEN DISHES

Loaded Potato and Chicken Casserole

Crock Pot Italian Chicken

Spaghetti Squash Casserole

Crock Pot Creamy Chicken Bacon Carbonara

Crock Pot Chicken Parmesan

Crock Pot Chicken Tacos

Arabic Chicken Shawarma

Crock Pot Sweet Garlic Chicken

Crock Pot Balsamic Chicken

Epicure's Little Italy Linguine with Chicken and Edamame Beans

Rigatoni Chicken Bake

Pesto Avocado Feta Pizza

El Dorado Quesadillas

Epicure's Greek Chicken Souvlaki

Buffalo Caesar Chicken Wraps

Chicken Taco Salad

BEEF DISHES

Crock Pot Beef and Broccoli

Crock Pot Beef Burgundy