Donor Calendar with Recipes

Thank you to all who supported the Ottawa Food Bank and the community in 2019. We hope you enjoy your 2020 calendar with recipes, and we look forward to hearing from you throughout the new year.

Peanut Butter, Jam and Apple Overnight Oats

A delicious grab-and-go breakfast for those “rushing out of the house” kind of mornings.


  • ½ cup Quaker oats
  • ½ cup milk, (preferably 1% M.F.)
  • 2 tbsp. peanut butter (preferably natural with no salt) 1 tbsp. jam/jelly type spread (optional)
  • ½ medium apple, raw with skin (grated) 1 tsp ground cinnamon (optional)


Add oats to container of your choice such as a mason jar; pour milk over top; grate apple and layer on top with peanut butter and jam/jelly.

Leave in fridge overnight and enjoy the next day! Top with the other ½ of the apple for a crunchy twist.

Lentil Soup

A high fibre, heart healthy lunch-time soup. Lentil soup can be delicious just as it is. However, just adding a hint of herbs, spices or some lemon rind/juice can really make the difference and keeps it interesting also. Enjoy with a chunk of whole grain bread and a late of greens to round it out to a meal!


  • 4 tbsp. vegetable or olive oil
  • 1 large onion (diced)
  • 1 clove of garlic
  • 2 cups lentils (dry)
  • 6 cups water
  • 2 medium stalks celery (chopped)
  • 1 medium sweet pepper (chopped)
  • 2 medium carrots (cut into chunks or rounds)
  • 3 cups canned tomato (preferably whole)
  • 2 tsp. curry powder
  • 2 tbsp. lemon juice
  • 2 tsp. lemon peel (zest)

Heat oil in a saucepan over medium heat; add onion and sauté until soft; add garlic and sauté for 1 minute; add lentils and water; add celery, red pepper and carrots; gently simmer until the lentils are soft, adding more water as needed; add tomatoes, lemon juice, lemon zest, curry power (or cumin) stirring until blended; add any additional desired herbs and spices and simmer until hot and ready to savour.

Serve and enjoy!

Cheesy Tuna Casserole

This classic mealtime dish is packed with protein. Feel free to add or substitute any vegetable, for example, broccoli, asparagus, spinach kale. Not only does it make the dish go further, it can introduce veggies to kids in a way they find tasty!


  • 1 large onion (chopped)
  • 3 cloves garlic (minced)
  • 1 can (284ml) condensed cream of mushroom soup
  • 1 cup water
  • medium stalks celery (chopped)
  • 1 small sweet red pepper (chopped)
  • ½ cup sweet corn niblets (canned or frozen)
  • ½ cup green peas (canned or frozen)
  • 3 cans light tuna (packed in water) – drained
  • ½ tsp. black pepper
  • 1 cup cheddar cheese (shredded)
  • 2 cups whole wheat elbow macaroni (dry)

Heat oil in saucepan over medium heat; add onion and sauté until soft; add garlic and sauté for 1 minute; add soup and water; add celery and red pepper; add peas, sweet corn and tuna; simmer gently for 10 minutes.

While waiting, bring a large pan of water to the boil; add pasta and cook until al dente; place cooked pasta into greased 13” x 9” casserole dish; add the tuna/vegetable mix and ½ cup of cheese to the pasta and stir together; sprinkle with the remaining ½ cup of cheese; place under broiler for several minutes until the cheese s brown; remove from oven.

Optional extra – add dried or fresh dill to the topping or mix through the dish.

Serve and enjoy!

Banana Oat Pancakes

These fluffy breakfast pancakes can really kick breakfast up a notch. Sweetened with banana and made with oats, these tasty pancakes are deliciously light but filling. Top with your favourite extra like fresh or thawed fruit, yogurt, peanut butter or Canada’s classic favourite – maple syrup.


  • 2 cups Quaker oats
  • 4 small eggs
  • 2 bananas
  • 1 cup partly skimmed (2% M.F.) milk
  • ½ cup vegetable/canola oil
  • ½ tsp. ground cinnamon
  • 3 tsp. baking powder

Mash the bananas and beat the eggs in separate bowls and combine; add oats, milk, 2 Tbsp. oil, baking powder and cinnamon to the egg/banana mix; blend together with fork or hand blender until smooth; let sit for 10 minutes.

Preheat a nonstick skillet over medium heat and brush with skillet with remaining oil. In batches, pour about ¼ cup batter per pancake onto skillet, spacing well apart. Cook, turning once, for about 3-5 minutes per side until golden brown. Wipe skillet between batches and repeat.

Top with optional extras such as fruit, maple syrup, peanut butter, honey, Greek yogurt, fresh or thawed fruit.


Bean Salad

A delicious and colourful high-fibre addition to the salad table.


  • 3 cups of any canned beans (chick peas, garbanzos, black, kidney, Bengal gram) – rinsed and drained
  • 1 medium onion (chopped)
  • 1 small sweet red pepper (chopped)
  • 3 cups broccoli (chopped into clusters)
  • 2 cups green beans or corn (canned or fresh)
  • 4 tbsp. mayonnaise
  • Parsley as topping (optional)

Place canned beans mix in bowl. Lightly steam the broccoli and green beans. Cut green beans and broccoli into mouth-sized pieces. Add to bean mix.

Chop onion and pepper and add to mix. Add the mayonnaise into the mix and refrigerate until ready to serve.

Optional – add herbs and spices of your choosing to the mayonnaise, such as cumin, oregano, parsley, basil, mint, dill.

Delicious Fish and Sweet Potato Curry

This quick and savoury dish uses pollock which cooks quicker than cod or haddock. Kids will devour it before they know all the goodness inside – this recipe is rich in protein, omega-3 fats, iron, and vitamin D.


  • 1-2 tbsp cooking oil
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 2 tsp curry powder or to taste
  • 2 sweet potatoes (washed and diced)
  • 1 can of tomatoes
  • 1 can of coconut milk
  • 4-6 pieces white fish (preferably pollock – fresh or thawed, cut into 1 inch pieces)
  • 1 cup peas (canned or frozen)
  • 1 tbsp lime juice OR 2 tbsp lemon juice (optional)

Heat oil in a large pan. Add onion and sauté for 3 minutes until soft. Add garlic and curry paste to onions and sauté for an additional minute. Add sweet potatoes, canned tomatoes and coconut milk to the sautéed mixture. Bring to a gentle simmer and allow to cook until the sweet potato is almost tender (10-15 mins).

Add the fish and peas to the mixture. Continue to simmer for 5-10 minutes until the fish and sweet potato are cooked. Add the lime or lemon juice if you desire.

Serve either alone as a one pot meal or on a bed of cooked brown rice. If you have fresh cilantro – sprinkle over your meal and serve.


Egg and Zucchini Slice

A delicious, quick and nutritious meal. This is a great all-rounder, loved by kids and adults alike.


  • 2 tbsp. vegetable or olive oil
  • 1 large onion (chopped)
  • 2 cloves garlic (minced)
  • 3 medium zucchinis
  • 10 eggs
  • ¾ cup all purpose, flour
  • 1½ tsp. baking powder
  • ¼ cup vegetable or canola oil
  • 2 medium tomatoes
  • ½ cup cheddar cheese (grated)
  • 1 small sweet red pepper

Heat 2 tbsp. oil in a saucepan over medium heat; add onion and sauté until soft; add garlic and sauté for 1 minute; remove from heat.

Grate zucchini and add to onion and garlic. Add mixture to a well-greased 13” x 9” baking dish. In a small bowl, combine eggs, flour, baking powder, vegetable oil and beat well by hand, using a fork, whisk or hand blender. Pour over onion, garlic and zucchini mixture.

Slice tomato and red pepper and place on top of egg mixture. Sprinkle with cheese. Place in oven at 350°F (180°C) for 30-40 minutes.

When completely cooked through, serve and enjoy!

Chicken Salad


  • 4 ounces grilled chicken breast, skin removed
  • 2 cups romaine lettuce, chopped
  • 1/3 cup sliced carrots
  • 1/3 cup chopped cucumber
  • 1/4 cup chopped red onion
  • 1 ounce goat cheese, crumbled to taste
  • Raspberry vinegar

Cut the cooked chicken into bite-size pieces. Toss chicken with the lettuce, vegetables, and cheese. Add raspberry vinegar and toss again.

Hearty Chick Pea Stew

A delicious warming combination of chick peas, vegetables, herbs and spices.


  • 2 tbsp. vegetable or olive oil
  • large onion (diced)
  • cloves garlic (minced)
  • 1 large (796 ml) can of tomatoes (preferably diced)
  • 2 medium stalks celery (chopped)
  • 2 medium carrots (cut into rounds)
  • ½ cup corn niblets (canned or frozen)
  • 3 cups chick peas (or garbanzos, bengal gram), canned – rinsed & drained
  • 2 tsp. dried oregano (optional)
  • 1 tsp. dried basil (optional)
  • 1 tsp. chili powder (optional)
  • 4 cups cooked rice (brown, long-grain) or other grains

Heat oil in a saucepan over medium heat; add onion and sauté until soft; add garlic and sauté for 1 minute; add canned tomatoes, celery, carrots, corn and chick peas; stir until blended.

Add basil, oregano and chili power to desired taste.

Cover and gently simmer until carrots are soft (about 15 minutes). Serve on a bed of rice and enjoy!

Squash Mac and Cheese


  • butternut squash, halved lengthwise and seeded
  • 1 (16 ounce) package rotini pasta
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1/2 tsp dry mustard
  • 2 cups milk
  • 6 ounces shredded white cheddar cheese
  • 6 ounces shredded cheddar cheese
  • 1/4 cup seasoned dry bread crumbs, or as needed

Preheat oven to 400 degrees F (200 degrees C).

Place butternut squash, cut-side down, on a baking sheet. Roast squash in the preheated oven until soft, 40 to 50 minutes. Remove squash flesh from skin and set aside. Reduce oven temperature to 375 degrees F (190 degrees C).

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.

Melt butter in a large saucepan over medium heat. Whisk flour and mustard into melted butter until smooth, about 1 minute. Gradually whisk milk into flour mixture until the mixture has the texture of heavy cream, 5 to 7 minutes. Remove from heat.

Stir butternut squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted. Stir rotini into cheese mixture. Pour cheese mixture into a 9×13-inch baking dish. Top with bread crumbs.

Bake in the preheated oven until bread crumbs are golden, about 10 minutes.

Roasted Squash Medley

A delicious medley of summer and fall vegetables packed with nutritious goodness. Enjoy this colourful accompaniment with fish, chicken, pork or beef. Add or replace any vegetables with your favourites.


  • 3 cups winter squash such as butternut
  • 1 small potato (flesh and skin)
  • 2 medium carrots
  • 1 large onion
  • 3 cloves garlic (minced)
  • 4 tbls. vegetable or olive oil
  • ¼ tsp. table salt
  • ¼ tsp. black pepper
  • 1 sweet red pepper
  • 1 sweet yellow pepper
  • 1 tsp. dried thyme (optional)
  • ½ tsp. dried oregano (optional)
  • 2 large zucchinis

Preheat oven to 400°F (200°C). Grease a suitable sized baking dish. Chop butternut squash, potato, carrot, onion, red and yellow peppers and zucchini into 1” cubes and place in bowl.

Combine oil, salt, black pepper, thyme and oregano (optional). In large bowl, toss all vegetables with dressing and place mixture in baking dish.

Bake uncovered until the vegetables are tender, about 20-30 minutes.

Serve and enjoy!

Leftover Turkey Sandwich


  • 2 tbsp cranberry sauce
  • 3 slices bread, toasted
  • 4 tbsp mayonnaise
  • 2 leaves lettuce or spinach
  • 3 (1 ounce) slices cooked turkey breast
  • 4 slices apple

Toast bread to your liking. Spread mayonnaise and dolup cranberry sauce on two slices of the toast.

Evenly stack turkey, apple slices, and spinach or lettuce on top of the mayonnaise and cranberry sauce. Place final slice of toast on top of one of they layered stacks and then place that entire sandwich on the other layered stack.



9 Responses

  1. The pancake recipe doesn’t say which type of oats. Fast cooking? Old fashioned? And who use small eggs? I’ve never seen that in a recipe.

    1. Simple quick oats will work. And I”m sure whatever size egg you have will be fine as well.

    2. I used 1 large instead of 2 small and they worked out just fine.
      It’s a good recipe.

  2. All your recipes are really very beautiful and mouth-watering but the one which I liked is the leftover turkey sandwich. It’s a really very easy recipe that I can make for my kids as I really keep thinking about what breakfast I could make so that I never am late for office.

  3. Would like a calendar for next you to my new address please.
    Suzanne Belanger
    #25 525 St-Laurent Blvd
    Ottawa, Ont.
    Love those recipes!

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