Chicken Tzatziki Salad

The last salad we made in the South Arm Community Kitchen is a Greek style salad.


This healthy chicken salad has a yogurt base (much better than mayo base) and with Greek inspired flavour. If you can’t find garlic paste, just finely grate some fresh garlic.


  • 1/2 cup plain full-fat Greek yogurt
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic paste
  • 1 tablespoon fresh dill (optional)
  • juice from 1/2 lemon (optional)
  • 1/2 cup diced cucumber
  • 1/4 rotisserie chicken, chopped
  • salt and black pepper to taste
  • mixed salad greens


Source: Dinnertime Hacks for People Too Tired to Cook

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Black Bean Burrito Bowl

The second salad we made in the South Arm Community Kitchen with rotisserie chicken has Mexican flavour to it.


You can make this a vegetarian version by leaving out the rotisserie chicken but it still has protein in it in the form of black beans.


  • 1 cup black beans (drain and rinse if using can beans)
  • 1 cup finely chopped kale
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup sliced green onions
  • 1/2 avocado, sliced or diced
  • 1/4 rotisserie chicken, shredded or chopped
  • fresh cilantro (optional)


  • 3 tablespoons tahini
  • 1 1/2 tablespoons fresh lemon/lime juice
  • ground cumin to taste
  • chili powder to taste
  • olive oil
  • salt and pepper to taste


Source: South Arm Community Kitchen

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Brown Rice Bowl

The South Arm Community Kitchen theme for this kitchen is to make quick meals with rotisserie chicken. Rotisserie chicken is a versatile ingredient. We made three different flavour salad out from two chicken breasts from a rotisserie chicken.


The first salad is a Brown Rice Bowl which has an Asian flavour.


  • 1/2 cup cooked brown rice (click here on how to cook brown basmati rice)
  • 1/2 cup carrots, julienned or grated
  • 8 cherry tomatoes, halved
  • 1/4 cup sliced green onions
  • 1/4 rotisserie chicken, shredded or chopped
  • rice vinegar to taste
  • toasted sesame seeds
  • 1/2 cup chopped cucumber
  • torn nori strips (optional)
  • salt to taste


Source: Dinnertime Hacks fro People Too Tired to Cook

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Tender Steak Roll filled with Vegetables

The South Arm Community Kitchen made the main dish last as it is to be consumed hot.


The main dish we made was Tender Steak Roll filled with Vegetables. This can be grilled or pan fried.


  • 8 thin slices sirloin or flank steak
  • Extra virgin olive oil
  • salt and freshly ground black pepper
  • Rosemary, chopped and crushed
  • 1 red pepper, sliced into thin strips
  • 1 medium zucchini, sliced into thin strips
  • 1 medium onion, halved and thinly sliced
  • a few mushrooms, cut into thin slices

For the Rosemary Balsamic Glaze

  • 1 teaspoon extra virgin olive oil
  • 1 large clove garlic, minced
  • 1/4 cup dark balsamic vinegar
  • 2 tablespoons dry red wine
  • 2 teaspoons sugar
  • Rosemary
  • 1/4 cup vegetable stock


Source: South Arm Community Kitchen

Serves 8

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Mexican theme: Chicken Quesadilla

The main dish for the Mexican theme menu shared in the South Arm Community Kitchen is Chicken Quesadilla.


We served the Chicken Quesadilla with Guacamole and Salsa.


  • 1 pound skinless, boneless chicken breast, cut into bite size
  • 2 tablespoons taco seasoning (recipe below)
  • 2 green peppers, cut into strips
  • 2 red peppers, cut into strips
  • 1 onion, sliced
  • 10 x 10-inch flour tortillas
  • 1 package Cheddar Cheese, grated

Taco Seasoning:

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon Oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper


Source: South Arm Community Kitchen

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Honey and Lime Glazed Chicken

Minoo shared three easy and yet delicious recipes in the South Arm Multicultural Community Kitchen.


The main course is Honey and Lime Glazed Chicken. The chicken is juicy and flavoured with rosemary.


  • 1/3 cup fresh lime juice (we used a combination of lemon and lime)
  • 1/4 cup honey
  • zest of 1 lemon or 2 limes
  • 1/3 cup chopped fresh rosemary
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 2 cloves of garlic, minced
  • 12 skinless chicken thighs
  • olive oil for drizzle (optional)


Source: South Arm Community Kitchen

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Chicken Marsala Fettuccine

Minoo shared a pasta recipe in the South Arm Multicultural Community Kitchen.


The flour-coated pounded chicken breast  halves are braised in a mixture of Marsala wine, butter, olive oil, mushroom and oregano.


  • 1/4 cup all-purpose flour for coating
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 4 skinless, boneless chicken breast halves – pounded to 1/4-inch thick
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 2 cups sliced mushrooms
  • 1 cup Marsala wine
  • 1/2 cup chicken broth


The key of this recipe is the Marsala wine.


Marsala wine is produced from the Italian city of Marsala in Sicily. It is a dry, sweet wine.

Source: South Arm Community Kitchen

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The South Arm Multicultural Community Kitchen made a Greek theme meal.


The first recipe is Moussaka.


We served the moussaka with a yogurt dip.


  • 4 Asian eggplants
  • 2 carrots diced
  • 3/4 pound ground beef
  • 1 egg
  • 1/2 cup Panko bread crumbs or oats
  • 1 teaspoon ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground nutmeg
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • ground pepper to taste


Source: South Arm Community Kitchen

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Easy Butter Cashew Chicken

The South Arm Community Kitchen made Indian food as per some of the participants’ request.


The first dish is Easy Butter Cashew Chicken. We toned down the chili powder and cayenne pepper as one of the participant cannot eat spicy food.

We served the butter cashew chicken with brown basmati rice. You can click on the link here to check how to cook basmati brown rice.



  • 1 pound boneless, skinless chicken thighs, trim fat and cut into bite size
  • 1/2 cup plain yogurt
  • 1/2 teaspoon salt
  • 1 tablespoon garam masala
  • 1/4 teaspoon cayenne pepper


  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 teaspoons lemon juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 bay leaf
  • 1 cup crushed tomatoes
  • 1 cup half-and-half
  • 1/4 cup cashew nuts, roughly chopped


Source: South Arm Community Kitchen

Serves 6

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Chicken Strips

The South Arm Multicultural Community Kitchen met again on a Wednesday. We made three healthy dishes from scratch.


The main dish is Chicken Strips. The baked chicken strip is a healthy version of finger food. Making chicken strips at home can help control salt content compared to buying ready made ones from grocery store or restaurant.

These baked chicken strips are lower in fat because they are baked and not deep fried.

You can freeze leftover chicken strips for another meal.

You can substitute chicken with fish.


  • 1 pound chicken breasts (boneless, skinless)
  • 1 clove garlic, minced
  • 1 cup bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon fresh chopped parsley
  • 1/2 teaspoon paprika
  • 1/4 teaspoon oregano
  • 1/2 teaspoon ground black pepper
  • 1/4 cup milk
  • optional dipping sauce: honey mustard, Sriracha


Source: Food Skills for Families: Active Seniors

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