Homemade Eats By Jen

Homemade Meals Individual or Family Size

Homemade Meatloaf $20 each.

Italian Meatballs in sauce with Buttered Noodles
Individual Size $15
Family Size. $40
Meatballs Only $30

Chicken Enchiladas Rice Casserole
Individual Size $15
Family Size. $40

Cajun Dirty Rice Casserole
Individual Size $15
Family Size $40

Honey Garlic Meatballs with Rice (Gluten Free)
Individual Size $15
Family Size $40

Chicken & Spinach Alfredo Lasagna
Individual Size $15
Family Size $50

3 Cheese Lasagna with Meat sauce
Individual Size $15
Family Size $40

Lazyman Lasagna Casserole
Individual Size $15
Family Size $30

Chicken & Bacon Pasta Bake
Individual Size $15
Family Size $45

Preorder in advance by Friday November 19th by 12pm
Ready for pick up Sunday November 22 at 5 pm.

There are only 5 of each menu item available this week.

Payment is made when placing your order via e-transfer message for more details.

Homemade Meals Individual or Family size

Chicken Parmesan with your choice of Buttered or Alfredo Noodles
Individual size $15
Family Size $50

Italian Meatballs in sauce with Buttered Noodles
Individual Size $15
Family Size. $40

Chicken Enchiladas Rice Casserole
Individual Size $15
Family Size. $30

Honey Garlic Meatballs with Rice (Gluten Free)
Individual Size $15
Family Size $40

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Pick up or delivery available for additional $5

Preorder in advance by Friday October 29th by 12pm
Ready for pick up Sunday October 31 at 4pm

There are only 5 of each menu item available this week.

Payment is made when placing your order via e-transfer message for more details.

Recipe of the day: Greek Turkey Stuffed Eggplant

2 small eggplants
2 tsp oil
1 lb (450 g) ground turkey or lean ground beef
2 tbsp Greek Dressing Mix
1 cup tomato sauce, your choice
1⁄2 cup grated mozzarella cheese
Toppings (optional): plain Greek yogurt, sliced green onions or chopped parsley, hot sauce

Preparation
Preheat oven to 400° F.
Slice eggplants in half lengthwise. Cut around the insides of each half. Score flesh in a diamond pattern, being careful not to pierce the skin. Use a spoon to scoop out flesh, leaving each half with a 1⁄4" thick shell. Chop eggplant centres into small pieces; set aside.
Place eggplant shells in Multipurpose Steamer. It’s OK if they overlap. Cover; microwave on high for 2–4 min, or until softened. Set aside.
Meanwhile, in a large oven-proof skillet, heat oil over medium-high. Crumble in turkey and add dressing mix. Stir often, breaking up large chunks as needed, until cooked through, 3–4 min. Add eggplant centres and tomato sauce. Cook, stirring often until softened, 2–3 min.
Remove eggplant shells from steamer; scrape filing mixture into steamer. Place shells in the skillet (don’t wash). Generously fill shells with mixture; press in to pack down. Sprinkle with cheese. Bake until cheese melts, about 3 min. Serve and add toppings, if desired.

Spring is here and it's the perfect time to lighten up your menu with fresh, flavourful salads! Find this Shrimp & Citrus Salad in the Digital Meal Plan below—and, be sure to check out our April What's for Dinner Collection to spring into a scrumptious month of meals! : 6 of your Meal Solutions are free when you buy the 30-day What's for Dinner Collection! ✨ Ask Me for more details!

INGREDIENTS INSTRUCTIONS
1⁄3 cup olive oil
2 tbsp Guacamole Dip Mix, divided
1⁄2 tbsp honey
1⁄2 tbsp red wine vinegar
1⁄2 lime
1 grapefruit
1 orange, such as Navel, Cara Cara, or blood orange
1/4 small red onion
1 head lettuce, such as butter or romaine
1 bag (340 g) frozen cooked peeled shrimp, defrosted

1. For vinaigrette, using the Funnel, combine oil, 1 tbsp dip mix, honey, and vinegar in Cruet. Using 2-in-1 Citrus Press, squeeze in juice from lime. Screw on lid; shake to mix.
2. Cut the top and bottom from the grapefruit and orange. Carefully slice the peel off, removing
as much of the pith as possible. Then slice into pieces, crosswise. Cut onion into thin slices.
3. Arrange lettuce leaves on a large serving platter; scatter grapefruit, orange, and onion on top.
4. In a large bowl, toss shrimp with remaining
1 tbsp dip mix. Top salad with shrimp; drizzle with dressing, to taste