Sundays are cooking days for me. If I don’t have anything else planned, I take the day to food shop and meal plan for the rest of the week. This is essential for healthy living because it eliminates any opportunities for weak moments. If I get home absolutely ravenous, there is always something available in the fridge. It’s always healthy, it’s already prepared, and it is delicious!

This Sunday was no exceptions. On average, I make about 7 dishes. Some turn out better than others and I wanted to share them with you.

Among what I made this week was

  • couscous crab cakes with a lite Cole Slaw,
  • turkey ham stuffed chicken roulettes with sauteed mushrooms and onions
  • succotash, and
  • RPM fruit punch.


Turkey Ham stuffed Chicken Roulettes

My husband loves ham and cheese sandwiches so we always have ham and cheese in the fridge. On one trip to the supermarket, he was given turkey ham instead of regular ham. We were perplexed that such a thing existed and upon researching this further, I discovered that there are a lot of similar products that substitute traditional cold cuts with turkey. I even found turkey pastrami!

I decided to not let this go to waste and incorporate it into my meal.


Non-stick cooking spray
2 pounds chicken breast, thinly sliced*
Turkey ham, 1-2 for each slice of chicken breast
salt & pepper
1 cup whole wheat breadcrumbs

*should yield 7-8 pieces. If the slices are too thick, pound them until they are thinner.


  1. Pre-heat oven to 375°F
  2. Spray a cooking sheet (or foil) with non-stick spray
  3. Season each side of the  chicken breast with salt and pepper
  4. Place a slice of turkey ham over each piece and roll it up, ensuring the turkey ham remains inside.
  5. Dredge each roulette in the breadcrumbs and place on the cooking sheet
  6. Repeat with all pieces
  7. Spray each gently with the cooking spray
  8. Bake for 35 mins.
  9. Let cool and Enjoy!


Sauteed mushrooms and onions


1 large white onion, sliced
2 tablespoon Extra Virgin Olive Oil (EVOO)
1 pound white button mushrooms, sliced
salt & pepper


  1. Heat up the EVOO.
  2. Add the onions and cook until soft (3-5 minutes)
  3. Add the mushrooms and let cook for about 10 minutes, stirring occasionally.
  4. Add salt & pepper
  5. Let cool and enjoy!


The fruit punch is made of fresh raspberries and canned peaches and mangoes. It made for a strange magenta color but a delicious combination!

RPM Fruit Punch (raspberry, peach, mango)

I had a craving for some fresh fruit: peaches and mangoes being my favorite. But they aren’t in season and any I buy would be disappointing. Instead, I decided to reach for canned. I know, I know, canned fruits or veggies are the devil, but I find Del Monte and Libby’s make a great variety you can enjoy any time of the year.


1 can (29 ounces) canned peaches
1 can (15 ounces) canned mango
1 package fresh raspberries
6 cups water


  1. Combine all the ingredients (including the syrup from the canned fruit).
  2. Bring the water to a boil.
  3. Allow to simmer for 20 mins (until the fruit lose their vibrant color)
  4. Let cool and serve over ice or diluted with sparkling water!