Lemon Garlic Herb Chicken


2 lbs boneless Chicken cubed.

2 tbsp olive oil

2 tbsp Lemon juice

1 tbsp mrs.dash seasonings

1/2 tsp Himalayan pink salt

1/4 tsp black pepper

1 tbsp garlic ginger paste

2 tbsp lemon herb garlic peri peri sauce

2 tbsp garlic lemon dressing

Topping: chopped cilantro, fried onions, curly parsley.

Shredded carrots.


  1. In a bowl; add chicken &

olive oil, lemon juice, spices & seasonings along with garlic ginger paste & the sauces.

2. Let it marinate for an hour.

3. In a large pan add oil & chicken cook on stove on medium heat until its tender and cooked.

4. Add the shredded carrots.

5. Add the cilantro, parsley and onions on top.

6. Serve with pita, Naan, or rice or on its own.

Chicken Tandoori


1-2 lbs boneless chicken

4 tbsp plain yogurt

1 tbsp garlic ginger paste

1 tsp Himalayan pink salt

1/2 tsp black pepper

1/2 tsp red chili powder

1/4 tsp turmeric

2 tbsp Tandoori powder

toppings for the top Chopped curly parsley, fried onions, chopped cilantro.

1 tbsp olive oil for the sauce above & 1 tbsp oil for lightly sautéed on stove in the pan.


  1. In a large bowl, add the above ingredients except the chicken & toppings.
  2. Add the chicken. Let it marinate for an hour.
  3. In a large pan; add oil, & marinated chicken. Cook on medium heat until chicken is cooked and tender.
  4. Add to a serving dish and add the cilantro, parsley and fried onions on top.
  5. Serve with rice or bread or on its own.

Saffron Chicken Curry


1 lb boneless chicken, cubed.

2 tbsp olive oil

1 tsp turmeric powder

1 tsp red chili powder

1 tbsp black pepper

1 tbsp garlic ginger paste

1/2 tsp cinnamon powder

1/2 tsp cumin powder

1 tbsp saffron threads

1-2 tubs plain yogurt

Chopped cilantro & parsley

1/2 tsp himayalan pink salt


  1. In a large pan, Add salt, red chili powder, turmeric powder, garlic ginger paste, & chicken & oil.
  2. Cook on medium heat until chicken is cooked through.
  3. Add yogurt, and stirring to make sure it’s all coated.
  4. On medium low heat add cinnamon powder, cumin powder, & black pepper.   Stir it in.
  5. As colour forms and flavours blends. The sauce will thicken add saffron, chopped cilantro and parsley and serve.

Orzo lemon soup

Orzo lemon soup:

In a large pot, add 2 tbsp olive oil,

1/2 sliced red onion, 1/2 diced red, green pepper

You get this pc brand broccoli slaw & shredded carrots so you take 1/2 pkg of that. Add it to the pot.

Lightly on medium heat cook for 6-10 mins.

Add 6 cups water

1 can 6 beans medley mix liquid drained.

1/2 cup orzo

1/2 tsp Himalayan pink salt

1/2 tsp black pepper

1 tbsp mrs dash seasonings

1 tbsp dried oregano

1 tbsp dried parsley

Mix. On medium heat continue cooking until all veggies tender and orzo is cooked. 10 mins.

Then add fresh chopped cilantro, Curley parsley & green onions. Then add 2 tbsp lemon juice.

Mine had leftover cooked shredded chicken in it. You can add if you have any or leave out. This version also shows you can add 1 tbsp tomato paste or sauce plus 2 chopped tomatoes to give it that tomato taste but if you love clear soups then leave these out.

Serve. :).

Eggplant Casserole Cheeses

Sorry I didn’t have Parmesan cheese so I skipped it and used just the regular shredded cheese.

Eggplant Parmesan / cheese


START BY SOAKING THE EGGPLANT: Slice the eggplant into 1/2 inch thick pieces and placing in a large bowl covered in water, ADD 2 tbsp of Himalayan pink salt to the water and then place another large bowl to overtop to make sure the eggplant is submerged for up to an hour.

2. Once your eggplant has finished soaking, drain the eggplant and set aside.

Then take two bowls, and in bowl number one whisk your 2 eggs together with the 1/2 cup almond milk.

In bowl number #2 place add the breadcrumbs. I used Italian Seasonings brand.

3. Start by dipping, each pieces of eggplant into the egg/milk mixture.

Then shaking off slightly and then into the breadcrumbs.

Make sure the whole eggplant pieces is coated, before placing onto a non stick baking pan.

Repeat until every pieces of eggplant have been coated.

Preheat oven to 400 degrees and place the eggplant in the oven for 15-20 minutes to tenderize it.

4. Meanwhile, in a large saucepan over medium heat add 1 tbsp of olive oil, 2 jars of tomato sauce of choice.

5. Add in the italian seasoning, garlic powder, onion powder, and pepper.

Cover and simmer on low heat for 10 minutes, stirring occasionally.


Once the sauce has cooked, spoon about a 1/2 -1 cup into the bottom of a large casserole dish, then layer on top the baked eggplant, and drizzle one tbsp of olive oil over the eggplant, then mozzarella cheese, parmesan cheese, tomato sauce and repeat till the eggplant is done. add spinach as last layer and top with sauce and cheese.


Top the casserole with the last of the mozzarella and parmesan cheese and fresh parsley and bake covered for 25-30 mins. The last 4 mins set it to broil and high til cheese melts. Remove – cut into your desired slices and enjoy.

Enjoy with salad, veggies on the side. Real delicious.

Yummy Shephards pie

Shephards pie 🥧

Step by step

Preheat oven to 450F.

Meat layer instructions:

1. Make 1lb ground beef. Cook it to your own taste.

2. Mix 1 jar tomato sauce with 1/2-1 jar of water. Mix in with the meat into a sauce.

3. Add it to bottom of casserole baking dish.

Vegetables layer

1. 1 large pkg frozen veggies in a large pan.

2. Cook on medium heat 15 minutes til it’s cooked.

3. Add your own spices and seasonings to your own taste.

4. Add this veg layer on top of the meat sauce.

Mashed potatoes layer.

1. Use fresh potatoes 🥔 to make mashed potatoes to your own taste or use packages.

2. Add that on top of veggies layer.

Shredded cheese layer

Sprinkle Cheese on top.

Wrap in foil and place in oven on medium rack and bake for 45 minutes.

Remove the foil and set to broil on high and let cheese melt. Watch it and 5-6 minutes til it’s a golden light brown colour.

Remove from oven. Cut into pieces.



My kids loved it!!!

Tandoori Chow Mein & Chicken & Veggies


1 lb boneless chicken washed, cut into cubed pieces in a bowl.

1 tsp Himalayan pink salt

1/2 tsp Black pepper

2 tbsp Tandoori powder

1/2 tsp garlic ginger paste

1 tbsp olive oil.

1/4 tsp turmeric

Marinate the chicken. Set aside.

1 pkg frozen assorted mixed veggies

1 onion diced

1 each of red, green, yellow, orange bell peppers thinly sliced

2 tbsp canola oil

2-3 tbsp soy sauce

1 jar of schezwan sauce

1 pkg Chow mein noodles.


  1. In a large skillet add oil, bell peppers and onions on medium high heat of 350. Or on large fry pan on medium heat. Add frozen veggies.
  2. Add chicken and stir it in. Covered and stirring often.
  3. Cook Chow mein noodles according to pkg instructions usually between 5-10 minutes. Drain.
  4. Add back into pot and adding 1 tbsp soy sauce & 1/4 of sauce from jar.
  5. Check on veggies and chicken. If it’s soft, tender, and veggies is also cooked, add the rest soy sauce & schezwan sauce with 1/2 cup water.
  6. Cook for a few minutes then take it into a serving dish.
  7. In the same pan or skillet add the noodles and stir fry for 2-5 minutes. Not too long. Feel free to add 1 -2 tsp tandoori powder over noodles. Stir.
  8. Serve in a platter.
  9. Keep soy sauce, hot sauce, Himalayan pink salt and black pepper aside if others need more zing to it.
  10. Enjoy!!!