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  • Mariah Wilson

2 Healthy Recipes to Make this Week

As the summer winds down and families start getting back into their routines ahead of the new school year, it's a great time to get your kids used to helping out in the kitchen! We have found some cost-effective and easy to make recipes that will be fun for the whole family to make together. You can use this opportunity to teach your kids about the importance of nutritious meals as well as how cost effective it is to cook from home versus eating out.

Before jumping in, make sure to teach your kids some cooking basics. We've found this handy video to ensure that they know how to be hygienic and safe around ingredients and cooking utensils.


Author: The Modern Proper

This is a great recipe to prep ahead and quickly cook right before dinner, which will save you some time and stress during weekday nights when everyone gets home from school and work. It is also packed with protein and healthy carbs, making for a great meal to have before heading off to sports activities or packing leftovers for lunch the next day.


Sheet Pan Fajita Chicken Recipe:

  • 2 boneless skinless chicken breast

  • 1/4 cup taco seasoning

  • 1 tbsp. olive oil

  • 1 lime, juiced

  • 1 red onion

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 1 yellow bell pepper, sliced

Chicken fajita burrito bowl recipe:

  • 2 cups brown rice, cooked

  • 1 13.5 oz. can black beans

  • 1 batch guacamole

  • Sour cream

  • Cilantro


  1. In a large bowl make a marinade using the taco seasoning, olive oil and lime juice. Toss chicken and vegetables in marinade and allow to marinate, covered for 1 hour.

  2. Preheat oven to 375°F.

  3. Spread ingredients across pan and allow to bake for 15 minutes, or until meat is cooked through. If you want to add some char to meat and veggies, broil for another 3 minutes.

  4. In a bowl spread out rice and top with all desired fixings. Enjoy!

  5. *Prep tip- Store all ingredients separately and build for meal prep. If making for lunch store the guacamole, sour cream, salsa and cilantro in a separate container than the rice, chicken and beans. Heat up the bowl and top with fixings.


Author: Sobeys Compliments

In our house, this recipe is a family favourite since it yields a large amount of servings, is filling, and can be cooked during the day or overnight using a slow cooker! This is a great recipe to make throughout the fall and winter, and can easily be customized to your taste preferences (we like it a bit more spicy!).


  • 1/2 pkg. frozen extra lean turkey meatballs

  • 1/2 sweet onion, chopped

  • 2 cloves garlic, minced

  • 2 carrots, chopped

  • 2 stalks celery, chopped

  • 1 796 ml can diced tomatoes, no salt added

  • 1 540 ml can red kidney beans, drained and rinsed

  • 2 tbsp. tomato paste

  • 1 tbsp. chili powder

  • 1 tsp. ground cumin

  • 1 tbsp. each salt and pepper

  • 1 cup frozen peaches and cream corn

  • 2 tbsp. chopped cilantro


  1. In a 4.5- to 6-L slow cooker, stir together meatballs, onion, garlic, carrots, celery, diced tomatoes, red kidney beans, tomato paste, chili powder, cumin, salt and pepper.

  2. Cover and cook on LOW until flavours are blended, chili is thickened and meatballs are tender, about 7 hours. Add corn and cook on HIGH until mixture is steaming hot and corn is tender, about 7 min. Top with cilantro.

Tip: No slow cooker? Place all the ingredients in a large pot on the stove and cook over medium-high heat for about 35 minutes.



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