What's better than a make your own taco night? Serve up all the fixings on the side with the spicy meat filling, and let everyone load up. The meat can be made ahead and frozen if you are short on time. It's not too spicy, just enough to make it delicious.

Spicy Beef Tacos

Spanish rice and beans

The flu was making it's way through our house in February, and this soup became a mainstay in my freezer. It's so easy, and if you want to use your crockpot to make the broth it is far more nutritious. There's far less salt that way, too! Pair it up with some open faced tomato and cheese sandwiches toasted under the broiler, and you're good to go. It also is fantastic in a lunch thermos.

Chicken Noodle Soup

Open faced Toasted cheese and tomato sandwiches

No need for a BBQ with this recipe, as you bake succulent pieces of chicken in a spicy sauce. The leftovers are fantastic; I love the shredded meat in wraps, sandwiches, or over salads. This is a great cook once, eat twice kind of meal!

Smothered BBQ Chicken

Tossed Salad

Home Fries

Inspired by Food Network Canada, Jake and I couldn't resist trying our own versions of these sandwiches. Salty feta, shaved parmesan and arugula make for a delicious light dinner or lunch. They are a bit messy to eat, but we didn't notice. Instead we licked our fingers and greedily ate every single bite.

Prosciutto Arugula Toasts

Yam fries

Fruit salad

This is an original recipe that I came up with one night after digging through the cupboard trying to figure out what to eat. Jake loved it so much that he kept picking at the bowl! I would love to learn how to make my own pesto but since basil is out of season right now, a good jarred variety will do. Serve it with a nice tossed salad.

Pesto Chicken Pasta

1 package of your favorite tortellini (I use Rosemary chicken filled)

1 whole chicken breast, cut into small-ish cubes

1/2 sweet red pepper, chopped

2 cups of cauliflower, cut into small florets

1 shallot, peeled, cut in 1/2 and sliced

a jar of really good quality pesto sauce

Cook your pasta according the package directions until it is el dente. Drain and rinse with cold water. Set aside.

In a frypan with a little olive oil, cook up your chicken breast and shallots until the chicken is no longer pink and the shallot is soft. Add the red pepper and continue to saute until it's tender crisp.

Meanwhile, microwave your cauliflour with a little water in the microwave for about 30 seconds or until tender crisp. Drain.

Toss the pasta with the chicken mixture in a large bowl. Spoon pesto over top and toss. You won't need the pesto, just add as much as you want until it's well coated. Serve immediately.

Over each plate, shave some generious hunks of parmesan cheese.

Serves 4

*This would probably make a delicious cold salad in the summer, as well.

About the Author Karen Humphrey (Scattered Mom) has been writing from the Vancouver, BC area about family and food at Notes From the Cookie Jar since 2006. Literally thrown into the kitchen in 1992 when she became a foster mom to teenagers at the tender age of 21, she learned to create tasty, healthy meals and how to navigate all the planning that goes with it! Her specialty? Cookies. No wonder all her friends accuse her for their weight gain. Profile | Blog | Her Main Site | Follow Her on Twitter

This one pan skillet dinner has few ingredients but gets top marks for flavor. It's easy to pull together on a weeknight when you don't feel like making anything complicated.

Chicken Breasts with Cauliflower Tomato Saute

Ceasar Salad

Thick sliced French breatd

What says comfort food more than a creamy, cheesy, home made macaroni and cheese? It's better than anything you can get out of a box. Mix it up by adding veggies, ham, or crumbled bacon!

Home made Macaroni and Cheese

Tossed Salad

Tired of the same old chicken fingers? These are a baked version with a twist-coconut! Try them cold in the lunch box, with some sliced mango and pinapple.

Tropical Chicken Fingers

Potato Salad

Fresh Pineapple

Veggie bugers are a hit in our household, and we make sure to dress them right up. There's so much flavor in these babies, you'll never miss the meat!

Ultimate Veggie Burger

Home fries

Lamb and Feta Wraps

1 lb lean ground lamb

1/2 cup chicken broth

1 large onion, chopped

2 cloves garlic, minced

1 large sweet red pepper, seeded and chopped

1 (8 oz) can of tomato sauce

1/2 tsp each sugar and ground cinnamon

1/8 tsp each ground cloves and ground nutmeg

1 tbsp lemon juice

dash of liquid hot sauce

crumbled feta

chopped tomatoes

8 inch tortillas

In a skillet over med high heat, saute the lamb, stirring occasionally, until it's not longer pink. Remove to a plate. Pour out the grease and wipe the skillet clean. Add the onion, red pepper, garlic, and chicken broth to the skillet. Continue to cook over high heat, stirring occasionally, until the pan is almost dry. Brown bits will begin to stick to the pan. Add 2-3 tbsps of water, stirring the brown bits free. Continue to cook, stirring, until dark brown bits stick to the pan and then deglaze again with another 2-3 tbsp of water. Keep repeating this until the onions are a deep, rich, brown. It should take you about 15 minutes.

Add the lamb back to the pan, along with the tomato sauce, 3/4 cup of water, sugar, cinnamon, cloves, nutmeg, lemon juice, and hot pepper sauce. Stir and bring to a boil over high heat, then reduce the heat and simmer, uncovered, for about 15-20 minutes or until the mixture is less saucy and reduces to 3 cups.

Serve with warm tortillas, ready to pile with crumbled feta, sliced tomatoes, and lettuce.

Serves 4

About the Author Karen Humphrey (Scattered Mom) has been writing from the Vancouver, BC area about family and food at Notes From the Cookie Jar since 2006. Literally thrown into the kitchen in 1992 when she became a foster mom to teenagers at the tender age of 21, she learned to create tasty, healthy meals and how to navigate all the planning that goes with it! Her specialty? Cookies. No wonder all her friends accuse her for their weight gain. Profile | Blog | Her Main Site | Follow Her on Twitter

Like chicken noodle soup with a twist, this chunky soup features fresh thyme and Parmesan meatballs. Serve with thick sliced bread and a tossed salad.

It also goes fantastic in a thermos for lunch!

Turkey Meatball Soup

When I first read this recipe, I wasn't so sure. Chick peas? In my pasta? Would that be weird?

They were SO good. In fact, Hubs cleaned his plate! What a great vegetarian option, and I changed the sauce up a little to make it thicker. You could use whole wheat pasta to make it even healthier, if you wish. I love it topped with real Parmesan cheese. Try it with some whole wheat crusty rolls and some ceasar salad.

Penne With Tomato Chickpea Sauce

Mexican style food is usually high in fat and calories, but we found a way to make it without all the extra stuff. These wraps were delicious and filling with all the flavor but none of the grease. If you like, you can subsititute steak for the chicken-just slice it very thin and cook until just browned.

Mexy-ish Chicken Wraps

Veggies and Dip

Another recipe that can be adjusted to suit your tastes, this one can be made vegetarian style, or you can substitute something else for the tuna! Either way it's a great way to enjoy baked potatoes. Serve with a great salad.

Tuna Broccoli Cheese Topped Taters

Sticky Apricot Ginger Chicken

Steamed Rice

Stir Fried Veggie Mix

Sticky Apricot Ginger Chicken

4-6 bone in, skinless chicken breast halves

1 cup apricot jam (I used home made apricot mango)

1/2 cup chili sauce

1/4 cup dry white wine

2 tbsp low sodium soy sauce

2 tbsp honey

1 tbsp grated fresh ginger root

1/4 tsp salt

Set the chicken in a large, foil lined, roasting pan.

In a saucepan, combine the jam, chili sauce, wine, soy sauce, honey, ginger root, and salt. Heat until bubbly. Pour over the chicken in the pan, making sure to cover each piece throughly.

Bake it at 375 F for about 30-40 minutes, until juices run clear when the chicken is pierced. I baste mine occasionally during that time. The sauce should become thick and sticky. If it doesn't, pour the juices into a sauce pan and cook until it is reduced and thick. (I've never had to do this. Usually mine works perfectly!) Serve the chicken on a plate and pour the sauce over top to glaze.

Serves 4-6

About the Author Karen Humphrey (Scattered Mom) has been writing from the Vancouver, BC area about family and food at Notes From the Cookie Jar since 2006. Literally thrown into the kitchen in 1992 when she became a foster mom to teenagers at the tender age of 21, she learned to create tasty, healthy meals and how to navigate all the planning that goes with it! Her specialty? Cookies. No wonder all her friends accuse her for their weight gain. Profile | Blog | Her Main Site | Follow Her on Twitter

Nosh on some of the goodies while you cheer your favorites athletes on their quest for gold!

A bit spicy, a bit sweet, fully of tender shrimp and pasta, this dish is sure to please. Even the pickiest eater in our house dove right on in! I adapted the recipe to suit my family's tastes, so feel free to experiment with this one!

Pad Thai

Tossed Salad

Chicken Pot Pie

Ceasar Salad

Topped with a biscuit crust instead of pastry, this one is somewhat healthier. This is great comfort food on a cold February day and uses ingredients that you probably have on hand already. It makes yummy leftovers, too!

Served by itself as a vegetarian option or paired up with some meat, this warm veggie salad is dressed with olive oil, vinegar, and herbs, then topped with crumbled feta before it's roasted in the oven. We loved it with some fresh sausage from a gourmet shop down the road.

Warm Veggie salad

Grilled sausages

Spicy bits of chicken, sweet mango and crunchy bits of red pepper all dressed and put in a wrap makes a light, easy to pull together meal. I love how the gentle bit of spice plays off the sweet mango. Don't worry, it's not too spicy.

Spicy Lime Mango Chicken Wraps

Chips

Veggies and Dip

Definitely the best Asian style beef I've ever eaten, this is a quick way to prepare a tasty dinner. To get the beef as thin as possible, put the meat in the freezer until firm and then slice it.

The result is delicious, tender beef that goes wonderfully with rice and a green vegetable.

Korean Marinated Beef

Steamed Rice

Steamed Sugar Snap Peas

Fortune Cookies!

Korean Marinated Beef

Adapted from Gourmet, March 2006

1/4 cup low sodium soy sauce

1 tbsp sugar

2 tsp Asian sesame oil

1 bunch scallions (white and pale green parts separated from greens, minced)

1 tbsp minced garlic

1 tbsp fresh minced ginger

3 tbsp toasted sesame seeds

1 lb flank steak, cut across the grain very thin (no more than 1/8 inch thick)

1 tbsp vegetable oil

Stir the soy sauce, sugar, sesame oil white and pale green scallions, garlic, ginger, and 2 tbsp of the sesame seeds together in a bowl. Add the beef and stir to coat; let sit about 15 minutes.

In a wok or heavy bottomed fry pan over high heat, warm the oil until just smoking. Add the beef in a single layer and cook briefly until just browned and cooked through. Remove to a plate and add the remaining beef. Sprinkle finished beef with minced green onions and remaining sesame seeds.

Serves 2-3, depending on how hungry you are. My teenager and I cleaned off the whole plate, it was so good!

About the Author Karen Humphrey (Scattered Mom) has been writing from the Vancouver, BC area about family and food at Notes From the Cookie Jar since 2006. Literally thrown into the kitchen in 1992 when she became a foster mom to teenagers at the tender age of 21, she learned to create tasty, healthy meals and how to navigate all the planning that goes with it! Her specialty? Cookies. No wonder all her friends accuse her for their weight gain. Profile | Blog | Her Main Site | Follow Her on Twitter

Spicy and delicious, this was a nice change of pace from the usual fare, and the leftovers the next day were amazing!

Coconut Curry Prawns

Steamed Rice

Steamed Broccoli

This soup is very freezer friendly, thick, and filling. We love it on a cold day with some fresh biscuits. Freeze it in one serving sized containers, and you have lunch to go for the rest of the week!

Beef Barley Soup

Tossed Green Salad

Home made Focaccia Bread

More of a pulled chicken dish then a traditional goulash, serve some good crusty bread on the side to soak up the juices. The spiciness is up to you; I toned it down, but you could ramp it back up again. Top with a small dollop of sour cream to make it creamy. Yum!

Slow Cooker Chicken Goulash

Thick slices of crusty French Bread

Ceasar Salad

Breakfast for dinner! There's nothing like good French Toast, and this recipe from Food Network was a hit in our house. You can even freeze the leftovers for another day instead of buying the pre-made ones at the store.

French Toast with Maple Syrup

Sausages or bacon

Fruit

Honestly, I don't think this picture does this dish justice. You prep it on the stove, finish it in the oven, and serve the chicken and sauce with buttered pasta on the side. Pictured is whole wheat egg noodles, but you can use any type of pasta you wish. The chicken cooks up melt in your mouth tender, and there is never any leftovers in our house. With few ingredients and it being so easy to make, it's easily my favorite dish to serve to company. There's always been rave reviews!

Chicken Mushroom Linguini

Steamed peas

2 whole boneless, skinless, chicken breasts

2 Tbsp flour

1/2 tsp salt

1/4 tsp pepper

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup chicken stock

2 cups sliced mushrooms

1 1/2 tbsp tomato paste

1/4 tsp basil

1/4 tsp oregano

3 oz Black Forest ham, cut into thin strips

350 g (12 oz) fresh linguini

Parmesan cheese, for sprinkling

Pre-heat your oven to 350 F.

Stir the flour, salt and pepper together in a shallow dish. Coat each of the chicken pieces and set aside.

In a large skillet, heat about 1 tbsp butter and 1 tbsp oil. Add the chicken and saute until both sides are browned. Remove and set them in an 8 cup casserole dish.

Add the garlic and onion to the pan and saute for about 2 minutes until soft, but don't let them brown. Stir in the rest of the flour. Pour in the stock, continuing to stir up the brown bits from the bottom of the pan. Reduce the heat and add the herbs, mushrooms, and tomato paste. Once everything is blended well, pour the sauce over the chicken, cover, and bake 30-35 minutes or until the chicken is cooked through.

Remove from the oven and sprinkle the ham over the chicken. Return the dish to the oven for another 5 minutes and cook, uncovered, about 5 minutes more.

Meanwhile, cook the pasta according to package directions. Drain and toss with about 3 tbsp of butter. Serve with the finished chicken and sauce with Parmesan cheese on the side to sprinkle over top.

Serves 4

In honor of Valentine's Day, pop by Notes From the Cookie Jar and check out the chocolate treats you can make for dessert or share with friends, like these amazing Kaluah Truffles.

About the Author Karen Humphrey (Scattered Mom) has been writing from the Vancouver, BC area about family and food at Notes From the Cookie Jar since 2006. Literally thrown into the kitchen in 1992 when she became a foster mom to teenagers at the tender age of 21, she learned to create tasty, healthy meals and how to navigate all the planning that goes with it! Her specialty? Cookies. No wonder all her friends accuse her for their weight gain. Profile | Blog | Her Main Site | Follow Her on Twitter