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Crunchy Chickpea Snack

15 once can of drained and washed chickpeas
2 Tbsp of olive oil
1 tsp each of cumin (optional) and paprika
Salt to taste


Cook the chickpeas in an ovenproof skillet with the olive oil, cumin, and smoked paprika for two minutes. Season with salt, then bake 20 minutes at 425F.

Source: Food Network

Creamy Chicken and Mushroom Soup

2 tablespoons oil
10 ounces mushrooms, sliced
1 medium onion, chopped
4 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
1 medium potato, peeled and cut in half
1 teaspoon dried thyme
6 cups chicken stock
2 cups shredded chicken meat
Sea salt and pepper, to taste



Heat the oil in a large pot over medium-high heat. Add the mushrooms and cook until they are soft and starting to brown, about 10 minutes. Add the onion and cook until it softens, about 3-4 minutes. Add the garlic and cook for 1 minute more.

Add the carrots, celery, potato, thyme, chicken stock, and meat to the pot and bring to a boil. Reduce to heat to medium and simmer the soup for 20 minutes, or until the potato is soft.

Remove the two potato halves from the soup and put them in your blender. Add enough of the soup liquid so they will blend. Don’t worry if you get a few small pieces of the other veggies into your blender. Blend on high until smooth then return the ‘cream’ to the pot. Season to taste with sea salt and pepper.


Source: The Endless Meal

Chicken and Cheese Stuffed Potatoes


4 large potatoes
1 cup (250 ml) milk (lukewarm)
4 oz (113 g) cream cheese, softened
1 cup (250 ml) shredded cheese
3 minced green onions (optional)
1/2 tsp (2.5 ml) salt
¼ tsp (1.25 ml) fresh ground pepper
½ tsp (2.5 ml) smoked paprika (optional)
½ tsp (2.5 ml) dried oregano (optional)
2 ½ cups (625 ml) diced cooked chicken
8 slices crisp cooked bacon, chopped (or ½ cup bacon bits)


Tip: Bake the potatoes and make the potato chicken mixture ahead of time; refrigerate until ready to stuff the potato skins.  The stuffed potatoes may need an extra 5-10 minutes of baking to melt the cheese.

Variation: substitute small sweet potatoes for the baker potatoes.

Preheat oven to 400F.

Wash and dry potatoes. Bake on middle rack of oven until tender (about 50-60 minutes).  Remove from oven and cool just until they can be safely handled;  cut in half lengthwise.

Scoop the insides of the potatoes into a large bowl, taking care to leave the skins intact.  Add milk, cream cheese, half the Cheddar cheese, green onions, salt, pepper, smoked paprika and the oregano; mash together until well mixed.

Stir in the chicken and half the bacon.

Fill each potato skin with an equal amount of the potato and chicken mixture.

Top each stuffed potato with the remaining cheese and bacon.

Place stuffed potatoes on a baking sheet and bake at 400F for 20 min. or until cheese is melted and bubbly.

Easy Spaghetti and Meatballs

1 pound of ground beef
1/4 cup of finely grated parmesan, plus more for serving
1/4 cup of chopped fresh parsley
2 garlic cloves, minced
1 large egg
Coarse salt and black pepper
1/4 cup of breadcrumbs
1 Tbsp of olive oil
1 can of diced tomatoes
500 grams of spaghetti

Set a large pot of water to boil. In a bowl, combine beef, parmesan, parsley, garlic, egg, salt and pepper, and breadcrumbs. Form into 12 meatballs.
In a sauce pan, add the oil and brown the meatballs all over. About 8 to 12 minutes. Add tomatoes and bring to a boil. Reduce to a simmer and cover partially, stir occasionally and cook for 10 to 12 minutes.
Cook spaghetti as per instructions on the box. Drain and add the meatballs and sauce. Mix and serve with the left over parmesan.

Mamaw’s Chicken and Rice Casserole

3 chicken breasts cut into cubes
3 chicken breasts cut into cubes
2 cups of water
2 cups of instant white rice
1 (10.75 ounce) can of creak of chicken soup
1 (10.75 ounces) can of cream of celery soup
1 (10.75 ounces) can of cream of mushroom soup
Salt and pepper
½ cup butter sliced into pats

Heat Oven to 400F. Grease the sides and bottom of the casserole dish. Stir chicken water, rice, soups in the casserole dish add the butter on top. Bake in the oven until the rice is tender and the chicken is cooked through 1 hour to 75 minutes. Let cool for 15 minutes before serving.