Easy Recipes

An Easy & Impressive Family Dinner


I love to cook. I get excited about mixing different ingredients together to create a mouth-watering meal. I’m not the best chef though, so I’m always on the lookout for recipes that are easy to make but look as if I spent hours slaving in the kitchen. I definitely achieved that with this recipe from President’s Choice. I altered it slightly to suit our taste. 

The ingredients are likely in your pantry or fridge and the prep time is next to nothing. Throw it all in a roasting pan, place it in the oven and you’re done! 


This recipe was adapted from the President’s Choice Rack of Lamb with 4 Peppercorn Sauce recipe. 



  • 1 tbsp Olive Oil
  • ½ cup PC Memories of Lyon 4 Peppercorn Sauce
  • ½ cup Whipping Cream
  • ½ cup Fresh Parsley
  • 1 cup of fresh bread crumbs (2 slices of bread)
  • 1 Pork loin
  • Salt & Pepper
  • Potatoes
  • Carrots

TIP:  To make breadcrumbs, hold the bread against your work surface and use tines of  a fork to tear into crumbs. 

Making Fresh Breadcrumbs Memories of Lyon 4 Peppercorn Sauce


  1. Preheat oven the temperature as suggested on the pork loin package
  2. Rub pork with 1/2 tbsp of the olive oil and sprinkle with salt and pepper. In a bowl, combine remaining olive oil, breadcrumbs and parsley; firmly press mixture on the up facing part of the pork loin.
  3. Place pork in a roasting pan and add the potatoes and carrots. Drizzle vegetables with a little olive oil and season to taste.
  4. Roast in centre of oven for 35 minutes (or according to package instructions)
  5. In small saucepan, combine Memories sauce and whipping cream. Bring to a boil. Reduce heat to low to keep warm.
  6. Remove roast from oven and remove the lid of the roasting pan. Place back in oven for 5 minutes to brown the crust.
  7. Serve and drizzle with peppercorn gravy


City Mom

Midweek Meal: 2 Family Friendly Recipes

Dipped Fruit on a Stick

Here are two family friendly, easy-to-make recipes.  Whip them up tonight, or plan ahead for the weekend.  Leftovers will freeze well…if there are any!

Recipes are from Taste of Home – Fun Food (September 2009)

Taco Meat Loaves

Taco Meat Loaves

Yields 2 Loaves, 6 servings each

Note:  I have made some revisions to this recipe as displayed below.


3 eggs, lightly beaten

2 cups taco sauce (divided)

1 can (16 oz) kidney beans, rinsed & drained

1 cup of frozen corn

1 medium onion, chopped

3/4  cup dry bread crumbs

1 envelope taco seasoning

1 tsp ground cumin

1 tsp chilli powder

2 lbs ground turkey

2 cups shredded cheese


  • In a large bowl, combine the eggs, 1/2 cup taco sauce, beans, corn, onion, bread crumbs, taco seasoning, cumin and chilli powder.  Crumble turkey over mixture and mix well.
  • Pat into two ungreased 9-in x 5-in loaf pans.  Bake, uncovered at 350 degrees for 50 – 55 minutes or until no pink remains and a meat thermometer reads 160.
  • Spoon remaining taco sauce over each meat loaf; sprinkle with cheese.  Bake 10 – 15 minutes more or until cheese is melted.  Let stand for 10 minutes before slicing.  Serve with additional taco sauce and/or sour cream.

Dipped Fruit on a Stick

Dipped Fruit on a Stick

I love this recipe for dessert.  Anytime you can make fruit into a treat is always a good time!

Yield 6 Servings


1 cup semisweet chocolate chips

1 tablespoon shortening

3 medium firm ripe bananas

6 Popsicle sticks*

Flaked coconut

Chopped walnuts


  • In a microwave, melt chips and shortening; stir until smooth. Peel bananas; cut in half width wise. Insert sticks into fruit; dip into chocolate, coating fruit completely. Let excess drip off. Roll in nuts or coconut.
  • Place on a waxed paper-lined baking sheet. Freeze for at least 20 minutes. Remove from freezer 10 minutes before serving.

*I used kabob sticks instead (as shown in picture) and I do not suggest this.  The bananas kept sliding off.


City Mom

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