Tag Archives: easy


It has been snowing for 3 days.  I’ve been shoveling for 3 days.  You know what I didn’t want to take 3 days?  Supper!  So it was off to the fridge to find something to make.  I found a carrot. … Continue reading


This is a family favorite and its Gluten Free to boot!  Feel free to add (left over) cooked broccoli or bell peppers or other veggies to make it your own.  Super simple and delish – without all the processing that … Continue reading

Alice fell down the Toad in the Hole

Today’s post brought to you by “Going crazy with 2 sick kids at home”.com, donations of wine in particular are accepted.  Seriously though, its the time of the year here in Ontario, Canada that the leaves are changing and the weather is getting cooler.  To our family this means, a yearning for a hot breakfast and a blanket to curl up and read a book with.  Alice in Wonderland is great read and Toad in the Holes are my daughters favorite breakfast, put them together and you get …

Alice Fell Down the Toad in The Hole

Toad in a Hole (5)

  • 1 piece of bread
  • 1 egg
  • margarine or butter



Toad in a Hole (2) Toad in a Hole (7) Toad in a Hole (1)

  1. Heat a small frying pan on medium-high heat. Melt a bit of butter into pan.
  2. Butter both sides of the bread.
  3. Use a small cookie cutter (we use one shaped like a heart or a star) and cut a hole in the bread.
  4. When pan is hot, place bread into bottom of pan, then crack egg into hole.
  5. Fry the stars as well. 
  6. Flip over after about 3 minutes and fry for an additional 2 minutes (or to taste). 
  7. Remove to plate and serve. EnJoy!

hint: also good, if instead of frying in butter, there is a little bacon or sausage grease in the bottom of the pan


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Super Simple Sausage & Peppers Supper

Tonight I’m blogging about another family fave, the fact that its quick and easy makes it one of my go-to recipes.  This is such a versatile recipe that its easy to substitute all kinds of different ingredients and come up with different flavours.    Typically I cook this in the oven, however in the warmer months – I use a disposable pan and cook on the top shelf of the barbecue as well.  Today I used potatoes, but you can easily make this using rice as well.   If making this with rice, simply assemble everything together in a skillet and cook until sausage and peppers are done then place 1 cup parboiled rice in the skillet, stirring for a minute and pour 2 cups chicken or veggie broth/stock, bring to a boil, cover, reduce heat and simmer for about 30 minutes or until liquid is absorbed.

Cooked delicious sausage peppers onion and potato

Enough chatter – lets get to it!

Simple Sausage & Peppers

  • 4 links spicy smoked sausage
  • 2 small white potatoes – cut into bite sized pieces
  • 1 green pepper
  • 1 orange pepper
  • 4 green onions – diced (or red onion chopped into large pieces)
  • Italian Salad Dressing (or what I use: 1 part EVOO, 1 part Balsamic Vinegar, 2 tsp Italian Seasoning whisked together or mixed)

spicy sausages, onions and peppers with Italian Dressing


  1. Cut sausage up into bite sized pieces.
  2. Cut peppers into large chunks.
  3. Add sausages, peppers, potatoes (we leave the skin on) & onions into a dutch oven or lasagna pan.
  4. Pour dressing over (use about 1/4 -1/2 cup).
  5. Mix, cover with tinfoil and bake at 400 for about an hour.
  6. Serve & enJOY.

Cooked delicious sausage peppers onion and potato

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Meatball Bug

First up – I have to admit – this was not my idea  – I found it on pinterest  for the original  recipe/poster from food.com click here.  Recently Pillsbury Crescent Rolls were on sale – not something I typically pick up but I grabbed some.  My kids love my homemade meatballs so I made those up to.  This was so fun and easy!  Next time I would try substituting (cooked) breakfast sausage or hot dogs for the meatballs. This would be a great dish for a little kid’s birthday party as well.  It was Halloween so I added gummi worms to the salad which is totally gross but the kids thought it was fantastic – mom & dad – not so much.

Meatball Bug

  • 1 Package refrigerated biscuits or crescent rolls
  • about 15 meatballs or pieces of hotdog or sausage (cooked)
  • dried chow mien noodles
  • couple of sliced olives
  • salad
  • gummi worms (optional)

Cook meatballs or sausage or hotdogs. Set aside.  Unroll refrigerated biscuits cut in half.  Stretch out the dough and wrap around the meat. Make one slightly bigger to be the head.  Stick the olives on to make a face and 2 chow mien noodles to make antennas.  Stick the chow mien noodles into the rest of the balls to make the legs.

Place on sprayed cookie sheet and bake according to biscuit instructions.

In the meantime – create a salad on a plate.  When the bug is done arrange on salad. enJOY

Rollover, and over, and over again! Turkey

If you have been reading my posts – you know I like helping to make meal times simpler – now here is another rollover meal.  The great thing about this is that I actually made 3 meals out of this one.  Utility turkeys were on sale the other day so I grabbed one.  Now, utility turkeys are not exactly the best turkey around but it worked for these meals just fine!  I bought one that was 10.5LB – and made 3 meals a lunch and turkey stock out of it.  With side dishes it ended up being $7 per supper (to feed 2 adults 2 little kids) … budget friendly – YES!

Meal 1 – Classic Roasted Turkey

I tried something a little different with the classic roasted turkey this time, our kids don’t like stuffing (dressing) so I just rinsed the cavity and poured the juice of a lemon in, and rubbed with a little salt, then added some broccoli stems , carrots and onion in for flavour.  I added about 3 cups of water to the pan and roasted the turkey breast side down (I’d heard of this but had never tried it) on the premise that the birds juices would keep the breast nice and moist (it did).  I also had a 1/2 LB of bacon so I took some slices and laid them on the top of the bird as it cooked (about 1/2 way thru) not sure it added to the flavour since I was cooking it breast side down – but who doesn’t like the smell of bacon cooking?? Mixed with the smell of the turkey roasting – well suffice to say we were all pretty hungry when it came to supper time!

We served this with mashed potatoes, gravy, steamed broccoli and salad.

Pssssst – to make really yummy gravy – when you remove the neck of the bird previous to cooking – throw it into a small sauce pan with a carrot and onion & spices and let it simmer while the turkey cooks.  When the turkey is resting strain everything out of the stock and add it to the turkey drippings before you thicken with milk, cornstarch or flour.

Turkey Stock

Use your left over veggies from inside the bird and the carcass as well as a bay leaf, thyme and onions to a slow cooker fill with water, place lid on and cook on low overnight.  After it is cooked, I cool it for a few hours in the fridge, strain the fat off the top and freeze. I like to freeze a few small snack bags of stock (they hold about 1 cup) for easy use, as well as a large freezer bag of 4 cups for soups later!

Meal 2  – Creamy Stuffed Shells with Turkey

OK, before you read these ingredients – I morphed this recipe from one I found online.  While I think the “gravy” portion of this is kinda weird and couldn’t get my mind around it – I tried it anyway and it was good!  Next time however I think I would add lemon juice to the gravy and a little lemon rind to the filling.
Another variation I would try is add dill to the filling and lemon to the gravy or substitute out the gravy for a hollandaise or white sauce.

1/2 box (or about 16 jumbo pasta shells) – you can substitute cannelloni shells
4 oz cream cheese (softened) – I used plain but you could change to herb
3/4 c shredded Mozzarella Cheese
1/2 c mashed potato (left over from night before)
1 tsp minced garlic
1 tsp sage
1 1/2 c left over turkey
1 1/2 c left over gravy
Preheat oven to 350 degrees F.

Cook the shells according to package directions.  Chop up turkey into small chunks (or you can put it through a food processor to grind it up if you don’t want to use your hand to mix it), add mashed potatoes and mix together until well mixed.  Put this mixture into mixer bowl, add spices (lemon rind if using),  cream cheese and 1/4 c of mozzarella. Add salt and pepper if desired.  Mix on medium for a few minutes until smooth.

Put about 1/2 the gravy into the bottom of a (sprayed with cooking spray or EVOO) lasagna type glass or baking pan.  Fill cooked shells with filling. I use a rice paddle or for large quantities use a pastry/icing bag. place seem side up in pan onto top of gravy.  Top with gravy (I found I have to heat the gravy to have it spread correctly) then top with the rest of the mozzarella cheese.  Bake covered with tinfoil for 45 min then uncover and bake for another 10 min or until top is beginning to brown.   Serve with a salad and veggie.  EnJOY

Meal 3 – Hot Turkey Sandwich or Turkey Sandwich

After night 1 – We actually freeze  a dish made up of turkey slices, left over  stuffing (if it was made) and mashed (if there is any) and a side of gravy, so we can easily pull it out to make turkey sandwiches (Hot for Mom and Dad and toasted for the kids) for a no fuss classic comfort food on a busy night!

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Top 3 Easy less than 6 ingredient recipes – Cajun Shrimp Pie (sorta), Penne and Cranberry Apple Pork Chops Recipes!

Here is my quick – using up the leftovers in the fridge recipes.  These are great for that busy season – and to use up any leftovers.

Now I do have to point out that the Cajun Shrimp Pie was originally a recipe my Mom made for us when were kids  and she always called it Cajun Shrimp Pie – why I’m not sure.  Now that I am older and cook I look at the ingredients and other than the thyme … and the shrimp. In any case, I (of course) switched it up a bit, but none the less its great for left over rice.

The Penne Primavera (ish) recipe is an easy way to use up a few left over veggies and lemons.

The Pork Chops – well great to use up that one last apple, and the frozen cranberries in the fridge.

Here we go!  Another culinary mission is a foot!

Cajun Shrimp Pie

I apologize – I didn’t actually take a picture until it was in the oven, and there are a couple more than 6 ingredients in this one but still easy!

3 cups (a little more or less is fine) cooked rice
2 eggs – beaten
1 TB butter melted

1 Cup uncooked med shrimp + 1/4 c salted water (my mom always used 1 small tin of salad shrimp & liquid but we prefer “real” shrimp 🙂
1 small onion – chopped finely
1 cup milk
1 cup frozen peas

2 TB cornstarch mixed with 4 TB water

1/4 tsp Thyme

Optional 4 slices processed cheese

Optional – hot sauce – we use Bayou Butt Burner Hot Sauce (2-3 glubs of it)

In a bowl, mix cooked rice, beaten eggs and butter together and press into a sprayed pie plate to form a “crust”

In a saucepan saute onions, add shrimp (if using uncooked), when onions are softened and shrimp is cooked add milk, and bring to a slow simmer, reduce heat, add cornstarch mixture, and thicken, add peas and thyme and salted water, allow to simmer for a couple of minutes.  Pour into rice crust.  Top with slices of processed cheese (you can try brick cheese, but processed works nicely :))  Bake at 375 for about 25-35 minutes(until slightly browned) and cheese is bubbling.

Prep Time 5 minutes, baking time about a 1/2 hr.   Leftovers make great lunches!  You could also make this into a “seafood pie” by adding crabmeat and scallops to the shrimp mixture.  Play with it – enJOY.   Serves with a salad.

Easy Cranberry – Apple Pork Chops


4-5 Boneless Pork Chops (small)
1/2 cup frozen cranberries
1 apple – peeled, cored sliced
1 c apple juice (or cider)
1/3 c  cranberry juice

In a sauce pan, on a med-high heat a little oil or spray with non-stick spray.
Add chops – and brown – don’t worry about cooking them through.  Once they are browned reduce heat to low-med and add juices, and rest of ingredients.
Cover and cook for 5 minutes.  Uncover and cook for an additional  minutes or until liquid reduces a little.  Serve with a baked potato, salad and roasted demonica squash.

Hint the liquid is awesome over the roasted squash.  EnJOY!

Prep time: 5 minutes Cooking time: 15-20 min

Primavera-ish – Clearing out the Crisper Penne

Boil 1/2 or 3/4 box of penne according to directions.
In the meatime:

Heat a saucepan to med- high, add whatever left over veggies (we had some chicken so I threw that in too) you have – we had 2 small fingerling sweet potatoes (peeled and sliced into long slices), broccoli, chicken breast, onion or whatever you have (green beans, carrots, parsnips, asparagus etc) Add the juice of 2-3 lemons, and the zest of 1 lemon, add about 1 c of chicken stock (or veggie stock – I happened to have chicken stock), a ton of basil (1/4 c of dried).  Saute/simmer until veggies are cooked, add pasta and simmer for a few more minutes. Add peas.  Serve & enJOY

Prep Time – 5 minutes  Cooking time: 20 min.

Hope you enJOYed (ok ok I will give the JOY thing a rest 🙂  ) these simple and healthy (well except for the process cheese business) ready to eat in no time meals!  Don’t forget to like this post & leave a comment!

Tried any of my recipes?  I want to know how it turned out leave me a comment!

From my kitchen to yours, Healthy & Happy Eating!