Bush Pies (Erica’s Favorite)
- Pizza Bush Pie
- 2 slices of bread
- Spreadable butter
- 1-2 tbsp. pizza sauce
- ¼ cup chopped or sliced meat (chicken, ham, etc.)
- ¼ cup Mozzarella (more or less depending on personal preference)
- Extras: Sliced peppers, mushrooms, jalapenos, pineapple, tomatoes, etc.
- Make campfire (works best when there is lots of hot coals and fire not blazing).
- Butter the bread on one side and lay the butter side down in the cold Bush Pie maker.
- Add pizza sauce, to bread then add meat, cheese, and other toppings. Close the Bush Pie maker.
- Cook over campfire coals. Cook times will vary with the fire and also depending if the Bush Pie maker is aluminum or cast iron.
- Take it out of the fire and open to check the color of the bread. Remove from fire when it is a golden brown color (depending of personal preference).
Try Dessert Bush Pies- try adding marshmallows, peanut butter, jam, chocolate, canned cherries, cream cheese in any combination that appeals to your taste.
Try Breakfast Bush Pies- try sliced boiled eggs, bacon, ham, cheese, spinach, mushrooms, tomatoes, etc.
The options are limitless.
Blueberry Smoothie Bowl (Se’era’s Favorite)
- 1 & ½ cups of frozen blueberries
- 1 banana (frozen)
- 8-10 fresh pineapple chunks
- ¾ almond milk
- 1 cup spinach
- Fresh blueberries
- Fresh strawberries
- Mandarin pieces
- 2 tablespoons of unsweetened coconut
- ¼ cup granola
- 1 tablespoon hemp seeds
- 1 tablespoon walnuts
- 1 tablespoon peanut butter
- Put all ingredients in blender and blend. The consistency should be thicker than a regular smoothie so that you can eat the smoothie with a spoon. Add a little more milk if the mixture isn’t blending.
- Pour mixture into a bowl and add toppings.
Prosciutto chicken (Corinne’s Favorite)
- 4 boneless and skinless chicken breasts
- 2 cups of provincial mustard or Dijon mustard, or pesto (tomatoes or basil)
- 2 garlic gloves, minced
- ¼ cup of freshly ground black pepper
- 8 fresh basil leaves
- 4 slices of prosciutto
- Using a sharp knife, slice the chicken breasts length-wise (without completely cutting them into two).
- In a bowl, mix the mustard (or pesto), the freshly ground pepper and garlic together. Pour the mixture in the slice of each chicken breast and place the two basil leaves inside.
- Close the chicken breasts and roll a slice of prosciutto around each one. Place a toothpick in each piece to ensure the prosciutto stays in place.
- Turn the BBQ on to medium heat and grill the chicken breasts for approximately 12 minutes or until the chicken is fully grilled (turn the chicken breasts while grilling).
- Serve and eat with a side of your choice (a vegetable dish, mashed potatoes, brown rice, etc.)
Makes 4 servings
Cabbage and red bean salad (Gabrielle’s Favorite)
- 3 cups of chopped cabbage
- 1 can of red beans, rinsed
- 2 green onions, chopped
- 1 red pepper, diced
- ¼ cup feta cheese, diced
- ¼ cup chopped parsley
- ¼ cup lemon juice
- 2 tbsp olive oil
- 2 pressed cloves of garlic
- Mix the chopped vegetables, feta and parsley in a large bowl.
- Add the remaining ingredients.
- Mix well and serve.
Reference: Anne Lindsay Light Cooking
Grilled Corn Salad (Tracy’s Favorite)
- 4 cobs of corn
- ½ cup green pepper, diced
- ½ cup red pepper, diced
- ½ cup cucumber, diced
- ¼ cup purple onion, finely chopped
- ½ cup tomato, diced or 10 halved cherry tomatoes
- 1 green onion, diced
- ¼ cup black olives, sliced
- 1 jalapeno, finely chopped
- ¼ cup feta, crumbled
- Zest from 1 lime
- 1 tbsp. olive oil
- Juice from 1 or 2 limes
- Grill corn until nicely browned.
- Remove corn from cob and place in a large mixing bowl.
- Combine the remaining vegetables and feta with the corn.
- Add zest, lime juice and olive oil.
- Stir together and enjoy!
Note: This recipe is very customizable. Feel free to add your favourite vegetables and seasonings. This salad goes great alongside all barbecued meats and fish.
Taco Salad (Mélissa’s Favorite)
- 1 pound ground beef or turkey
- 1 taco seasoning pouch (low in sodium)
- 1 cup water
- 1 tomato, diced
- 1 yellow or orange bell pepper, chopped
- Kalamata or black olives, sliced
- Spinach or lettuce
- Cheddar cheese, grated
- Salsa or plain Greek yogurt (optional)
- Heat a skillet over medium-heat. Add meat and cook until browned. Drain fat off and add seasoning and water. Mix and cook for 5 minutes. Let it cool.
- Chop, slice and dice vegetables.
- On a spinach or lettuce bed, add meat, vegetables and grated cheese.
- Add salsa and/or Greek yogurt (optional) and serve.
For a simple and easy lunch on the go, add ingredients in a jar, starting with salsa/yogurt, meat (cooked and seasoned), vegetables and grated cheese. Top with spinach and put in the fridge until ready to serve.
Strawberry-Banana Ice Cream (Geneviève’s Favorite)
- 3 bananas
- 6-8 strawberries, hulled
- 2 tbsp. almond milk (optional)
- Dice bananas and strawberries.
- Freeze banana and strawberry cubes for 2 hours.
- Blend banana and strawberry cubes until as smooth as ice cream. If hard to blend, ad a little bit of almond milk.
- Serve immediately.
Note: Don’t hesitate to add your favorite toppings like peanut butter, walnuts, fresh fruit or cocoa powder. Use your imagination!
Spinach Summer Salad (Erica’s Favorite)
- 3 cups baby spinach
- 2 cups fresh fruit (strawberries, raspberries, blueberries, and/or peaches etc.)
- ½ cup yogurt
- Wash baby spinach.
- Cut fresh fruit into small pieces and add to spinach.
- Add yogurt and toss salad until everything is coated.
- Serve immediately and enjoy.