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anju@bcgreenhouse.ca

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After-school snack idea? 😋✏️ How about th

After-school snack idea? 😋✏️

How about these cracker bites!

Spread cream cheese over individual crackers and top with chopped veggies, like tomatoes, cucumbers and peppers. Add some fresh sprigs if you are feeling creative!
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#schoollunches #healthyschoollunches #lunchideas #backtoschool #kidslunchideas #kidslunches #freshveggies #bcgreenhouses #bcgreenhouseassociation

With the kids heading back to school soon, it’s

With the kids heading back to school soon, it’s time to start planning those healthy lunches!

What’s your favourite way to incorporate veggies into their lunch kits?
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#schoollunches #healthyschoollunches #lunchideas #backtoschool #kidslunchideas #kidslunches #freshveggies #bcgreenhouses #bcgreenhouseassociation

We get it. Back-to-school season can be BUSY! Pr

We get it. Back-to-school season can be BUSY!

Prep ahead for 12 heat-and-serve meals with these easy chicken enchiladas!

Ingredients:

2 rotisserie chickens, shredded
1 can (15 oz) black beans, drained & rinsed
1 can (15 oz) corn, drained
2 orange bell peppers, diced
1 onion, diced
2 cloves garlic, minced
2–3 tbsp taco seasoning (adjust to taste)
12 large (10”) tortillas
2–3 cups enchilada sauce
2 cups mozzarella, shredded

Directions:

Sauté the diced peppers, onion, and garlic in a little olive oil until softened, then stir in the taco seasoning. In a large bowl, combine shredded chicken, sautéed veggies, black beans, and corn. Spread a small amount of enchilada sauce in the bottom of your foil containers. Fill each tortilla with a scoop of the chicken mixture and a sprinkle of cheese, roll tightly, and place seam-side down. Pour more enchilada sauce over the top, sprinkle with the remaining cheese, and cover tightly with foil. Serve with your favourite salsa, sour cream and guacamole. Makes 12 rolls.

Freezer & Reheating Instructions:

To freeze: Let cool completely, cover with foil, and label. Freeze for up to 3 months.

To bake from frozen: Preheat oven to 375°F. Bake covered for 45–55 minutes, then uncover and bake an additional 10 minutes until heated through and the cheese is melted.

To bake from thawed (refridgerate overnight): Preheat oven to 375°F. Bake covered for 25–30 minutes, uncover, and bake another 10 minutes.
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#schoollunches #healthyschoollunches #lunchideas #backtoschool #kidslunchideas #bcgreenhouse #bcgreenhouses #bcgreenhouseassociation

Soaking up the last of summer with juicy Greek pit

Soaking up the last of summer with juicy Greek pita wraps, sunshine flavours, and all the tzatziki. Think lemony grilled goodness, herby magic, and soft, warm pitas perfect for passing around the table.

A laid-back family dinner that tastes like the Mediterranean coast. Who’s grabbing seconds? ☀️

Ingredients

Chicken Marinade:

9 boneless, skinless chicken thighs
3 tbsp olive oil
juice of 1 lemon (plus a little zest)
3 cloves garlic, minced
2 tsp oregano, dried or 2 tbsp fresh, chopped
1 tsp thyme, fresh or dried
1 tsp kosher salt
½ tsp black pepper

For Serving

6 pitas
1 cup hummus (store-bought or homemade)
1 cup tzatziki (store-bought or homemade)
2 medium tomatoes, diced or cherry tomatoes, halved
½ cucumber, diced
½ red onion, thinly sliced
1 bell pepper, diced
optional garnish: fresh parsley, mint, or dill

Directions:

Marinate chicken thighs in olive oil, lemon juice, garlic, oregano, salt, and pepper for at least 30 minutes and up to 3 days. Grill or bake until cooked through, then slice. Warm the pitas and spread with hummus. Add cucumber, tomato, red onion, and bell pepper. Top with the sliced chicken, a spoonful of tzatziki, and fresh parsley or dill. Fold up the pita and enjoy! Serves 3-6.

#bcgreenhouseassociation #bcgreenhouse #seasonalrecipes #easylunches

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