Ingredients
1 cup hot water
1 pkg stuffing mix
4 boneless skinless chicken breasts
1/2 cup orange juice
1/4 brown sugar
2 tbsp butter, melted
Preheat oven to 400. Add hot water to stuffing mix; stir just until moistened. Set aside.
Place chicken in a 9x13 baking dish. Mix juice, sugar and butter until well blended; pour over chicken. Top with prepared stuffing.
Bake for 30 mins or until chicken is cooked through.
Thursday, January 31, 2008
Wednesday, January 30, 2008
Dijon Pecan Crusted Chicken
Ingredients
3/4 cup finely chopped pecans
1/2 cup breadcrumbs
1 tsp seasoned salt
2 tbsp chopped fresh parsley
2 tbsp dijon mustard
1 tsp lemon juice
1 tsp honey
1 large clove garlic, minced
4 boneless skinless chicken breasts
3 tbsp margerine
In a shallow dish, combine pecans, breadcrumbs, seasoned salt and parsley; mix well.
In a small bowl, combine mustard, lemon juice, honey & garlic; set aside.
Place chicken breasts between 2 layers of plastic wrap, waxed paper or tin foil. Pound with a meat mallet or rolling pin until 1cm thick.
Using the back of a spoon, spread the mustard mixture evenly over chicken breats on both sides. Then coat the chicken with the pecan mixture, pressing coating into chicken.
In a large non-stick skillet, heat margerine over medium high heat; add chicken and cook over medium heat for 1 minute per side. Reduce heat to medium-low and cook for an additional 6-7 minutes, turning once or until chiocken is cooked through and juices run clear.
Pounding the chicken ensure more even cooking and helps speed up the cooking process.
3/4 cup finely chopped pecans
1/2 cup breadcrumbs
1 tsp seasoned salt
2 tbsp chopped fresh parsley
2 tbsp dijon mustard
1 tsp lemon juice
1 tsp honey
1 large clove garlic, minced
4 boneless skinless chicken breasts
3 tbsp margerine
In a shallow dish, combine pecans, breadcrumbs, seasoned salt and parsley; mix well.
In a small bowl, combine mustard, lemon juice, honey & garlic; set aside.
Place chicken breasts between 2 layers of plastic wrap, waxed paper or tin foil. Pound with a meat mallet or rolling pin until 1cm thick.
Using the back of a spoon, spread the mustard mixture evenly over chicken breats on both sides. Then coat the chicken with the pecan mixture, pressing coating into chicken.
In a large non-stick skillet, heat margerine over medium high heat; add chicken and cook over medium heat for 1 minute per side. Reduce heat to medium-low and cook for an additional 6-7 minutes, turning once or until chiocken is cooked through and juices run clear.
Pounding the chicken ensure more even cooking and helps speed up the cooking process.
Tuesday, January 29, 2008
Chicken Cordon Blue Casserole
Ingredients
4 boneless, skinless chicken breats
1 - 2 tbsp of oil
4 - 6 oz of thinly sliced ham
8 oz shredded Swiss Cheese
2 tbsp seasones bread crumbs
1 tbsp parmesan cheese
Heat oil in a large skillet over medium heat; brown chicken on all sides.
Place chicken in a 7x11 inch baking dish.
Arrange ham slices and swiss cheese over the chicken; sprinkle with bread crumbs and parmesan cheese.
Bake for 25-25 minutes @ 325
4 boneless, skinless chicken breats
1 - 2 tbsp of oil
4 - 6 oz of thinly sliced ham
8 oz shredded Swiss Cheese
2 tbsp seasones bread crumbs
1 tbsp parmesan cheese
Heat oil in a large skillet over medium heat; brown chicken on all sides.
Place chicken in a 7x11 inch baking dish.
Arrange ham slices and swiss cheese over the chicken; sprinkle with bread crumbs and parmesan cheese.
Bake for 25-25 minutes @ 325
Monday, January 28, 2008
Chuckwagon Chili Macaroni
Ingredients
1 pkg Kraft Dinner
1 lb extra lean ground beef
1 tbsp chili powder
1 tsp cumin
1 can stewed tomatoes
1 can Kidney beans, drained
1/3 cup sour cream
1/3 cup cheddar cheese, shreeded
Prepare KD as directed.
Brown meat with chili powder and cumin in a large non stock skillet. Ad tomatoes with their liquid and the beans. Simmer for 3 mins.
Stir in prepared KD and cook for 3-5 minutes until heated through. Top with sour cream and cheese.
1 pkg Kraft Dinner
1 lb extra lean ground beef
1 tbsp chili powder
1 tsp cumin
1 can stewed tomatoes
1 can Kidney beans, drained
1/3 cup sour cream
1/3 cup cheddar cheese, shreeded
Prepare KD as directed.
Brown meat with chili powder and cumin in a large non stock skillet. Ad tomatoes with their liquid and the beans. Simmer for 3 mins.
Stir in prepared KD and cook for 3-5 minutes until heated through. Top with sour cream and cheese.
Friday, January 25, 2008
Chicken Italiano Skillet
Ingredients
1 lb boneless chicken breats, cut into bite size pieces
1 green pepper chopped
1 small onion, cut into thin wedges
1 can diced tomatos
1 cup water
1 pkg Kraft Dinner
Spray large non-stock skillet with cooking spray. Add chicken and cook for 5 mins. Add green peppers and onion, cook for anoth 5 mins until chicken is cooked through and vegi are tender.
Stir in tomatoes, water and macaroni. Bring to a boil and then simmer for 10 minutes or until macaroni is tender. Stir in cheese sauce until well blended.
You can substitute any frozen vegetable for the peppers and onions.
1 lb boneless chicken breats, cut into bite size pieces
1 green pepper chopped
1 small onion, cut into thin wedges
1 can diced tomatos
1 cup water
1 pkg Kraft Dinner
Spray large non-stock skillet with cooking spray. Add chicken and cook for 5 mins. Add green peppers and onion, cook for anoth 5 mins until chicken is cooked through and vegi are tender.
Stir in tomatoes, water and macaroni. Bring to a boil and then simmer for 10 minutes or until macaroni is tender. Stir in cheese sauce until well blended.
You can substitute any frozen vegetable for the peppers and onions.
Thursday, January 24, 2008
One-Pan Taco & Noodle Skillet
Ingredients
1 lb ground beef
1 pkg taco seasoning
2 cups water
1 pkg kraft dinner
1/3 cup sour cream
1 large tomato, chopped
1 cup shredded lettuce
1 cup tortilla chips
Brown meat in a large non-stick skillet and drain. Add seasoning mix, water and macaroni; mix and bring to a boil. Reduce heat to medium low and cover. Simmer for 7 minutes or until noodles are tender.
Stir in sour cream and cheese sauce mix.
Top with tomatos, lettuce and tortilla chips.
1 lb ground beef
1 pkg taco seasoning
2 cups water
1 pkg kraft dinner
1/3 cup sour cream
1 large tomato, chopped
1 cup shredded lettuce
1 cup tortilla chips
Brown meat in a large non-stick skillet and drain. Add seasoning mix, water and macaroni; mix and bring to a boil. Reduce heat to medium low and cover. Simmer for 7 minutes or until noodles are tender.
Stir in sour cream and cheese sauce mix.
Top with tomatos, lettuce and tortilla chips.
Wednesday, January 23, 2008
KD Pizza
Ingredients
1 egg
1 pkg Kraft Dinner
1 can pizza sauce
1/3 cup sliced mushrooms
1/2 cup sliced green pepper
1/4 cup pepperoni
1 cup mozzarella cheese, grated
Prepare KD as directed and stir in beaten egg
Press KD onto a greased pizza pan. Bake for 5 mins @ 350 F
Top with Pizza sauce and your favourite pizza toppings such as pepperoni, mushrooms, green peppers and cheese.
Bake for 15 min until heated through.
1 egg
1 pkg Kraft Dinner
1 can pizza sauce
1/3 cup sliced mushrooms
1/2 cup sliced green pepper
1/4 cup pepperoni
1 cup mozzarella cheese, grated
Prepare KD as directed and stir in beaten egg
Press KD onto a greased pizza pan. Bake for 5 mins @ 350 F
Top with Pizza sauce and your favourite pizza toppings such as pepperoni, mushrooms, green peppers and cheese.
Bake for 15 min until heated through.
Tuesday, January 22, 2008
Noodle Shepherd's Pie
Ingredients
1 pkg Kraft Dinner
1 lb ground beef
1 onion, chopped
1 clove garlic
1 cup frozen vegetables
2/3 cup beef broth
1 tbsp sour cream
dash of worcestershire sauce
Prepare KD according to package directions.
Brown ground beef, onion & garlic in an oven proof skillet.
Stir in frozen vegetables, beef broth and worcestershire sauce; simmer uncovered for 3-4 minutes.
Fold sour cream into prepared KD and spread over meat mixture.
Broil until lightly browned.
To ovenproof a plastic handle of skillet, simply cover hadle in tin foil.
1 pkg Kraft Dinner
1 lb ground beef
1 onion, chopped
1 clove garlic
1 cup frozen vegetables
2/3 cup beef broth
1 tbsp sour cream
dash of worcestershire sauce
Prepare KD according to package directions.
Brown ground beef, onion & garlic in an oven proof skillet.
Stir in frozen vegetables, beef broth and worcestershire sauce; simmer uncovered for 3-4 minutes.
Fold sour cream into prepared KD and spread over meat mixture.
Broil until lightly browned.
To ovenproof a plastic handle of skillet, simply cover hadle in tin foil.
Monday, January 21, 2008
Quick Chicken Stew
Ingredients
3/4 lb small red potatoes, quatered
2 tbsp water
1 tbsp oil
1 lb boneless, skinless chicken breasts, but into 1" pieces
1 can cream of chicken soup
1/4 cup Italien salad dressing
2 cups frozen peas and carrots
1/2 cup herb & garlic cream cheese
Put potatoes in a microwaveable dish and cover. Microwave on high for 7 mins.
Heat oil in a large saucepan, add chicken; cook for 7 mins.
Add potaoes, soup, salad dressing and vegetables to saucepan. Bring to a boil and cover. Simmer for 3 minutes until chicken is cooked through and vegetables are heated through.
Stir in cream cheese; cook for 3 mins until melted.
3/4 lb small red potatoes, quatered
2 tbsp water
1 tbsp oil
1 lb boneless, skinless chicken breasts, but into 1" pieces
1 can cream of chicken soup
1/4 cup Italien salad dressing
2 cups frozen peas and carrots
1/2 cup herb & garlic cream cheese
Put potatoes in a microwaveable dish and cover. Microwave on high for 7 mins.
Heat oil in a large saucepan, add chicken; cook for 7 mins.
Add potaoes, soup, salad dressing and vegetables to saucepan. Bring to a boil and cover. Simmer for 3 minutes until chicken is cooked through and vegetables are heated through.
Stir in cream cheese; cook for 3 mins until melted.
Friday, January 18, 2008
Lasagna Toss
Prep - 5 mins
Ready in - 28 mins
Ingredients
3/4 lb lean ground beef
2 cups chopped green pepper
3 cloves garlic, finely chopped
1 jar pasta sauce
1 2/3 cups of water
1/4 cup Italian salad dressing
12 oven ready lasagna noodles, broken into quaters
1 cup 4 cheese Italiano shredded cheese
Brown meat in a large saucepan on medium heat; drain
Add peppers, garlic, pasta sauce, water and salad dressing; bring to a boil. Stir in noodles; reduce heat to medium low.
Cook, stirring occasionally, 10-15 minutes or until noodles are tender. Remove from heat, sprinkle with cheese. Cover and let stand until cheese is melted.
OPTION - Try adding 1/2 cup ricotta cheese into the noodle mixture.
Ready in - 28 mins
Ingredients
3/4 lb lean ground beef
2 cups chopped green pepper
3 cloves garlic, finely chopped
1 jar pasta sauce
1 2/3 cups of water
1/4 cup Italian salad dressing
12 oven ready lasagna noodles, broken into quaters
1 cup 4 cheese Italiano shredded cheese
Brown meat in a large saucepan on medium heat; drain
Add peppers, garlic, pasta sauce, water and salad dressing; bring to a boil. Stir in noodles; reduce heat to medium low.
Cook, stirring occasionally, 10-15 minutes or until noodles are tender. Remove from heat, sprinkle with cheese. Cover and let stand until cheese is melted.
OPTION - Try adding 1/2 cup ricotta cheese into the noodle mixture.
Thursday, January 17, 2008
Parmesan Bow Tie Skillet
Prep - 15 min
Ready In - 35 mins
Ingredients
3 cups bowtie pasta, cooked and drained
1 jar pasta sauce
1/2 cup ricotta cheese
1 cup mozzarella cheese, grated
1/4 parmesan cheese, grated
Combine pasta, sauce, ricotta cheese, 1/2 of the mozarella cheese and 1/2 of the parmesan cheese in a large skillet.
Cook on medium heat for 10 minutes until heated through.
Sprinkle with the remaining cheeses, cover and let stand for 5 mins until the cheese is melted.
To jazz this up you could add 2 cups of chopped chicken.
Ready In - 35 mins
Ingredients
3 cups bowtie pasta, cooked and drained
1 jar pasta sauce
1/2 cup ricotta cheese
1 cup mozzarella cheese, grated
1/4 parmesan cheese, grated
Combine pasta, sauce, ricotta cheese, 1/2 of the mozarella cheese and 1/2 of the parmesan cheese in a large skillet.
Cook on medium heat for 10 minutes until heated through.
Sprinkle with the remaining cheeses, cover and let stand for 5 mins until the cheese is melted.
To jazz this up you could add 2 cups of chopped chicken.
Tuesday, January 15, 2008
Simple Chicken Alfredo Pasta
Prep time - 5 mins
Ready In - 15 min
Ingredients
1 lb boneless, skinless chicken breast, cut into bite sizes pieces
1/8 tsp nutmeg
1 pkg cream cheese
1 cup milk
1 cup grated parmesan cheese
1 box frozen spinach
Your favourite pasta
Cook the chicken breast in a frying pan until cooked through. Add spinach.
Add cream cheese, parmesan cheese and milk; cook until hot and bubbly. Add seasonings.
Serve over your favourite pasta.
Ready In - 15 min
Ingredients
1 lb boneless, skinless chicken breast, cut into bite sizes pieces
1/8 tsp nutmeg
1 pkg cream cheese
1 cup milk
1 cup grated parmesan cheese
1 box frozen spinach
Your favourite pasta
Cook the chicken breast in a frying pan until cooked through. Add spinach.
Add cream cheese, parmesan cheese and milk; cook until hot and bubbly. Add seasonings.
Serve over your favourite pasta.
Monday, January 14, 2008
Super Easy Chicken Enchilada Skillet
Welcome to Monday! The theme for this weeks recipes is quick and easy meals under 30 mins. Enjoy!
Prep time - 5 mins
Ready in - 20 minutes
Ingredients
1 tbsp oil
1 lb boneless, skinless chicken breasts, cut into bite sized pieces
1 1/3 cups chicken broth
1/4 ranch salad dressing
2 tbsp flour
6 small flour tortillas, cut into small pieces
1 cup shredded cheese
1/2 cup salsa
1. Heat oil in a large deep skillet on medium high heat. Add chicken and cook for 7 min or until chicken is cooked through
2. Mix broth, dressing and flour untill well blended. Gradually add mixture to skillet, stiring constantly. Add tortillas and stir to combine. Bring to a boil and then simmer for 3 min.
3. Sprinkle with cheese and cover. Simmer for 3-5 mins or until cheese is melted. Serve with salsa and sour cream is desired.
Prep time - 5 mins
Ready in - 20 minutes
Ingredients
1 tbsp oil
1 lb boneless, skinless chicken breasts, cut into bite sized pieces
1 1/3 cups chicken broth
1/4 ranch salad dressing
2 tbsp flour
6 small flour tortillas, cut into small pieces
1 cup shredded cheese
1/2 cup salsa
1. Heat oil in a large deep skillet on medium high heat. Add chicken and cook for 7 min or until chicken is cooked through
2. Mix broth, dressing and flour untill well blended. Gradually add mixture to skillet, stiring constantly. Add tortillas and stir to combine. Bring to a boil and then simmer for 3 min.
3. Sprinkle with cheese and cover. Simmer for 3-5 mins or until cheese is melted. Serve with salsa and sour cream is desired.
Friday, January 11, 2008
Lasagna
I am excited to try this one at home.
Ingredients
1 lb ground beef
1/2 cup chopped onion
1 clove garlic, crushed
2 cans tomato sauce
1 can tomato paste
1 tsp salt
1 tsp oregano
1/2 tsp basil
12 oz carton of cottage cheese
1/2 cup grated parmesan cheese
12 oz lasagna noodles, uncooked, broken into pieces
12 oz shredded mozzarella cheese
Brown ground beef and onion in a skillet; drian off excess fat. Add garlic, tomato sauce, tomato paste, salt, oregano and basil. Cook long enough to heat thoroughly.
Spoon a layer of meat sauce onto bottom of slow cooker. Add a double layer of broken lasagna noodles and top with a layer of the cheeses. Repeat with sauce, noodles and cheeses untill all are used up.
Cover and cook on low for 6-8 hours.
Ingredients
1 lb ground beef
1/2 cup chopped onion
1 clove garlic, crushed
2 cans tomato sauce
1 can tomato paste
1 tsp salt
1 tsp oregano
1/2 tsp basil
12 oz carton of cottage cheese
1/2 cup grated parmesan cheese
12 oz lasagna noodles, uncooked, broken into pieces
12 oz shredded mozzarella cheese
Brown ground beef and onion in a skillet; drian off excess fat. Add garlic, tomato sauce, tomato paste, salt, oregano and basil. Cook long enough to heat thoroughly.
Spoon a layer of meat sauce onto bottom of slow cooker. Add a double layer of broken lasagna noodles and top with a layer of the cheeses. Repeat with sauce, noodles and cheeses untill all are used up.
Cover and cook on low for 6-8 hours.
Thursday, January 10, 2008
Chili
This would great on a cold winter day! (not that we having any lately!)
Ingredients
1 lb ground beef, browned and drained
1 can pork and beans
1 can chili beans
1 can tomato sauce
1 tsp cumin
1 tsp chili powder
peper and salt
Mix all ingredients in slow cooker. Cover and cook on LOW for 3-4 hours.
Ingredients
1 lb ground beef, browned and drained
1 can pork and beans
1 can chili beans
1 can tomato sauce
1 tsp cumin
1 tsp chili powder
peper and salt
Mix all ingredients in slow cooker. Cover and cook on LOW for 3-4 hours.
Wednesday, January 9, 2008
Old Recipes
Hey Hey! Here are some old recipes that I have used on the Lunchbox. These are only the ones from 2008. If there is a specific one that you would like from 2007, please let me know and I will post it here!
Wednesday January 9th - Honey Glazed Ribs
Ingredients:
2 lbs lean back ribs
1 can condensed beef broth
1/2 cup water
2 tbsp maple syrup
2 tbsp honey
3 tbsp soy sauce
2 tbsp bbq sauce
1/2 tsp drp mustard
Place ribs on a broiler rack and broil for 15 mins. Drain well. Cut ribs into serving size pieces. Combine remaining ingrediants in the slow cooker; stir well and add the ribs. Cover and cook on low for 8-10 hours or high for 4-5 hours.
Tuesday Jan 8 - Morning Casserole
Ingredients:
1 bag frozen hash browns
1 lb of bacon diced, cooked and drained (can substitute Ham or Sausage)
1 diced onion
1 green bell pepper diced
1 1/2 cup grated cheddar cheese
1 dozen eggs
1 c milk
salt and pepper to taste
Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon, the onions, green pepper and cheese. Repeat the layering process 2 or 3 more times, ending with a layer of cheese.
Beat the eggs, milk, salt and pepper together. Pour over the crook pot mixture, cover and turn on low. Cook for 10-12 hours.
Mon Jan 7th - Cherry Pork Chops
Ingredients:
6 pork chops
Salt and Pepper
1 can cherry pie filling (can use apple pie filling also)
2 tsp lemon juice
1/2 tsp imstant chicken bouillon granules
1/8 tsp gound mace
Brown pork chops in skillet. In the crock pot, stir together 1/2 can of the pie filling and the rst of the ingredients. Place prok chops on top of mixture. Cover and cook on low for 4-5 hours. Warm the other 1/2 of the pie filling and use a sauce when serving.
Fri Jan 4 - Crock Pot Chocolate Cake
1 box chocolate cake mix
8 oz sour cream
1 pkg instant chocolate pudding
1 cup chocolate chips
4 eggs
3/4 cup of oil
1 cup water
Mix all ingredients together. Pour into lightly greased 5qt crock pot. Cover and cook on high for 3-4 hours or 6-8 hours on low.
Thurs Jan 3 - Beef Stew
Ingredients:
3-4 carrots, cut up
3-4 potatoes, cut up
2 lbs beef chuck or stew meat, cut in 1 inch cubes
1 cup beef broth
1 tsp Worcestershire sauce
1 clove garlic
1 bay leaf
1 tsp paprika
onions to taste
1 rib celery, sliced
1 pkg beefy onion soup mix
3 tbsp tapioca
Salt and Pepper to taste
Put all ingredients in slow cooker, stir to blend well. Cover and cook 10 hours on low or 5-6 hours on high. May need to add a little more broth for your desired consistency.
Wednesday January 9th - Honey Glazed Ribs
Ingredients:
2 lbs lean back ribs
1 can condensed beef broth
1/2 cup water
2 tbsp maple syrup
2 tbsp honey
3 tbsp soy sauce
2 tbsp bbq sauce
1/2 tsp drp mustard
Place ribs on a broiler rack and broil for 15 mins. Drain well. Cut ribs into serving size pieces. Combine remaining ingrediants in the slow cooker; stir well and add the ribs. Cover and cook on low for 8-10 hours or high for 4-5 hours.
Tuesday Jan 8 - Morning Casserole
Ingredients:
1 bag frozen hash browns
1 lb of bacon diced, cooked and drained (can substitute Ham or Sausage)
1 diced onion
1 green bell pepper diced
1 1/2 cup grated cheddar cheese
1 dozen eggs
1 c milk
salt and pepper to taste
Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon, the onions, green pepper and cheese. Repeat the layering process 2 or 3 more times, ending with a layer of cheese.
Beat the eggs, milk, salt and pepper together. Pour over the crook pot mixture, cover and turn on low. Cook for 10-12 hours.
Mon Jan 7th - Cherry Pork Chops
Ingredients:
6 pork chops
Salt and Pepper
1 can cherry pie filling (can use apple pie filling also)
2 tsp lemon juice
1/2 tsp imstant chicken bouillon granules
1/8 tsp gound mace
Brown pork chops in skillet. In the crock pot, stir together 1/2 can of the pie filling and the rst of the ingredients. Place prok chops on top of mixture. Cover and cook on low for 4-5 hours. Warm the other 1/2 of the pie filling and use a sauce when serving.
Fri Jan 4 - Crock Pot Chocolate Cake
1 box chocolate cake mix
8 oz sour cream
1 pkg instant chocolate pudding
1 cup chocolate chips
4 eggs
3/4 cup of oil
1 cup water
Mix all ingredients together. Pour into lightly greased 5qt crock pot. Cover and cook on high for 3-4 hours or 6-8 hours on low.
Thurs Jan 3 - Beef Stew
Ingredients:
3-4 carrots, cut up
3-4 potatoes, cut up
2 lbs beef chuck or stew meat, cut in 1 inch cubes
1 cup beef broth
1 tsp Worcestershire sauce
1 clove garlic
1 bay leaf
1 tsp paprika
onions to taste
1 rib celery, sliced
1 pkg beefy onion soup mix
3 tbsp tapioca
Salt and Pepper to taste
Put all ingredients in slow cooker, stir to blend well. Cover and cook 10 hours on low or 5-6 hours on high. May need to add a little more broth for your desired consistency.
Tuesday, January 8, 2008
Welcome to our best recipes!
Hi, I'm Erica, the new girl on the block here at HopeFM, in fact, I'm the only girl on the block. You can hear me daily from 7 to 9 a.m. along with my co-host, Brian Seely on DayBreak Live. And you can "see" me on our website here. I really need to get our webauthor back to take another picture. I wasn't ready at all the day he came. Maybe we'll do that next week.
I also have a noon-hour program called The Lunch Box which is where this whole concept of sharing recipes began happening. I shared a few on some of our first shows and some of you called in to get the recipes when I spoke too quickly and you couldn't get it copied down fast enough. (smile, sorry about that!) So we decided to make it really easy on everyone and we'll post each recipe here on my blog.
As well, we're going to leave the comment section open, so if you DO try one of our recipes and f ind it works for you and you and your family just love it, you can leave a comment about it. Or if you find you substituted one ingredient for another and that seemed to make it better, let us know and we'll share that on the show and here on this blog. This is going to be so much fun. Plus I get to learn more about this whole internet communication. Wow! First my own Bus Tracker page, and now this - my own Blog! How cool is that?
So, tune us in, both in morning and at noon and get ready to share the best recipes we can find.
All the best and happy eating.
Erica
I also have a noon-hour program called The Lunch Box which is where this whole concept of sharing recipes began happening. I shared a few on some of our first shows and some of you called in to get the recipes when I spoke too quickly and you couldn't get it copied down fast enough. (smile, sorry about that!) So we decided to make it really easy on everyone and we'll post each recipe here on my blog.
As well, we're going to leave the comment section open, so if you DO try one of our recipes and f ind it works for you and you and your family just love it, you can leave a comment about it. Or if you find you substituted one ingredient for another and that seemed to make it better, let us know and we'll share that on the show and here on this blog. This is going to be so much fun. Plus I get to learn more about this whole internet communication. Wow! First my own Bus Tracker page, and now this - my own Blog! How cool is that?
So, tune us in, both in morning and at noon and get ready to share the best recipes we can find.
All the best and happy eating.
Erica
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