Recipes & Tips for Hungry, Happy Families

Over the years, our GetJoyfull family has made countless memories in our kitchen creating and sharing recipes with our friends at Alberta Chicken Producers. Through all the fun and mess, we’ve definitely collected a few stand-out recipes that deserve to be shared and enjoyed over and over again.

After all, nothing brings people together quite like food.

So, whether it’s a busy weeknight, relaxed Sunday morning, or special family gathering, recipes that bring everyone to the table, with eagerness and a smile, are worth their weight in gold!

We can’t wait for you to cook with this collection, and hope you add your own favourites, too!

Having a go-to collection of easy, yummy recipes is just one way to simplify mealtime and foster more family connection and food joy!


Happy Happy Families Cover

Featured Recipe

Creamy Chicken Pumpkin Pasta Bake

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This “Creamy Chicken & Pumpkin Pasta Bake” is ridiculously good. Trust me. You’ll have to hold yourself back from eating this dish straight from the serving spoon.




Ingredients – Pasta & Filling

  • 1 pkg. (250 g) jumbo pasta shells
  • 1 cup (250 mL) ricotta cheese
  • ¼ cup (60 mL) grated asiago cheese
  • ½ cup (125 mL) pumpkin puree
  • 1 large egg, beaten
  • ¼ tsp (1 ml) ground nutmeg
  • Salt and pepper to taste

Ingredients – Sauce & Garnish

  • 1 Tbsp. (15 mL) canola oil
  • 1 lb. (454 g) fresh ground chicken
  • 1 red bell pepper, chopped
  • ½ yellow onion, finely diced
  • 1 tsp (5 mL) oregano
  • 1 tsp (5 mL) fennel seeds
  • 2 cups (500 mL) tomato sauce
  • 1 cup (250 mL) milk
  • 1 tsp (5 mL) oregano
  • Salt and pepper to taste
  • ½ cup (125 mL) mini bocconcini
  • ½ tsp (2 mL) red pepper flakes


  1. Bring a large stockpot of water to boil. Cook pasta shells to al dente. Drain and rinse well with cold water to stop the cooking process and prevent pasta shells from sticking together.
  2. In a medium bowl, mix all filling ingredients together until well combined. Stuff cooked pasta shells with filling and set aside.
  3. In an oven-safe skillet on medium-high heat, cook chicken with olive oil, onion, bell peppers, oregano and fennel seeds, until crumbled and golden, about 5 minutes.
  4. Preheat the oven to 400 F. Add tomato sauce, milk, oregano to skillet. Season with salt and pepper to taste. Add stuffed pasta to skillet in an even layer and top with mini bocconcini and red pepper flakes.
  5. Bake in the oven for 15 minutes until bubbling and golden. Remove the skillet from the oven and allow pasta to rest for 5 minutes before plating. Enjoy with mixed greens.

Easy Peas-y

Cela Holding Chickpea
The look of satisfaction on Cela’s face says it all.

After months of cooking, tasting, and photographing, with my foodie BFF Jessica Musslewhite we’re ready to share our first recipe collection. And, phew, just in time for National Cookbook Month!

“Easy Peas-y” is a cookbook for kids of all ages that celebrates Alberta-grown beans, peas, lentils and chickpeas. It’s filled with yummy, GetJoyfull recipes that help kids find adventure in the kitchen, plan ahead for healthy eating, and add personality to the plate.

Special thanks to Alberta farmers, and our friends at Alberta Pulse Growers for supporting the GetJoyfull movement, and for helping to make Easy Peas-y possible.

Easy Peas-y Cover

Featured Recipe

Chicken-Lentil Dippers (Dry Red Split Lentils)

Chicken Lentil Dippers

Chicken Lentil Dippers

Crispy tender dippers loaded with lentils, veggies, and cheese. Ready for dipping! 


  • 3/4 cup (175 mL) dry red split lentils, washed & drained
  • 2 1/4 cup (560 mL water
  • 2 cups (500 mL) finely grated carrot 
  • 1 lb (454 g) ground chicken
  • 1/2 cup (125 mL) grated cheddar cheese
  • 1 tsp (5 mL) garlic powder
  • 1 tsp (5 mL) onion powder
  • 1 cup (250 mL) panko breadcrumbs
  • 1 Tbsp (15 mL) canola oil


  1. Add dry split red lentils to medium stock pot with water. Bring to a boil, and cook for 10 minutes until tender. Drain.
  2. In a large bowl with a wooden spoon or clean hands, mix cooked lentils, carrot, chicken, cheese, and spices until well combined.
  3. Form mixture into small balls and roll in breadcrumbs. Gently form into dippers.
  4. Preheat skillet on medium heat and add oil.
  5. Add dippers to pan. Cook 4-6 minutes per side until cooked through and golden brown.
  6. Serve with your favourite dipping sauce.


Calories 90, Fat 4 g, Cholesterol 23 mg, Carbohydrate 6 g, Fibre 1 g, Sugar 1 g, Protein 7 g, Sodium 96 mg, Potassium 83mg,  Iron 1 mg

Tip: Bake a double batch. Reheat dippers from frozen at 375°F for 10 minutes.