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Starters

Turkey Meatball Soup

3 cups chicken broth
2 green onions, sliced
1 each carrot and celery rib, sliced
¼ tsp each dried thyme and pepper
1 sweet red pepper, chopped
1 cup vermicelli egg noodles
½ cup frozen peas, thawed

Meatballs:
1 egg
¼ cup grated onion
¼ cup grated parmesan cheese
2 tbsp minced fresh parsley
¼ tsp each salt and pepper
1 lb lean ground turkey

Meatballs:
In a bowl, combine egg, onion, Parmesan cheese, parsley, salt and pepper; mix in turkey. Shape by 1 tbsp into balls and bake on greased baking sheet in 400 F oven, about 15 minutes.

Meanwhile, in large saucepan, bring broth and 3 cups of water to boil. Add green onions, carrot, celery, pepper and thyme; reduce heat, cover and simmer for 10 minutes.

Add red pepper, egg noodles and meatballs; simmer, covered, until pasta is al dente, about 5 minutes. Add peas and heat through.

Makes 4 - 6 servings

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Beef and Cabbage Soup

1 Tbsp olive oil
1 lb ground beef, lean
1 medium sized onion, diced
1 clove garlic, minced
2 bay leaves
½ tsp each dried thyme, marjoram and salt
¼ tsp pepper
Pinch ground cloves
3 cups chopped cabbage
2 carrots, halved lengthwise and sliced
3 cups sodium reduced beef broth
¼ cup tomato paste
1 cup cooked rice
Lemon wedges

In a large pot, brown beef over medium-high heat, breaking up with spoon. With slotted spoon, transfer to bowl. Drain fat from pan; wipe out pan
Heat oil in same pan over medium heat; cook onion, garlic, bay leaves, thyme, marjoram, salt, pepper and cloves, stirring often, until onion is softened, about 5 minutes
Stir in cabbage, carrots and celery; cook, stirring, for 3 minutes
Add broth, 3 cups water and tomato paste. Return beef to pan and bring to a boil; reduce heat, cover and simmer until cabbage is tender, about 15 minutes
Stir in rice and heat through, about 32 minutes. Discard bay leaves

Serve with lemon

Makes 4 - 6 servings
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Kale, Bean and Sausage Soup

2 Tbsp olive oil
1 medium sized onion, sliced
2 cloves garlic, minced
1 large baking potato, peeled and cubed
4 cups water
1 bay leaf
½ tsp paprika
¼ tsp each salt and pepper
6 cups chopped Kale leaves
1 can white kidney beans, drained and rinsed
8 oz cooked sausage, cubed or sliced

In a large pot, heat ½ of the oil over medium heat; cook onion and garlic, stirring occasionally until softened, 4 to 5 minutes
Add potato, bay leaf and paprika; cook, stirring for 1 minute
Pour in 4 cups water, salt and pepper; bring to a boil. Reduce heat, cover and simmer until potato is tender-firm, about 10 minutes
Add kale and beans; simmer until kale is tender, 5 to 7 minutes. Discard bay leaf
Heat remaining oil and fry sausage until browned
Sprinkle over bowlfuls of soup to serve

Freezes well.
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Main Courses

Crockpot Beef Short Ribs

3 lb to 3 1⁄2 beef short ribs
2 tbsp flour
1 tsp salt
1/8 tsp pepper
2 tbsp oil
2 medium onions, sliced
1/2 cup dry red white wine
1⁄2 cup chili sauce (bottled tomato sauce similar to ketchup)
3 tbsp brown sugar
3 tbsp vinegar
1 tbsp Worcestershire sauce
1⁄2 tsp dry mustard
1⁄2 tsp chili powder
2 tbsp flour

Coat ribs in mixture of flour, salt and pepper Put oil in frying pan and add coated ribs to hot oil, brown on all sides
In a crockpot combine ribs, onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard and chili powder
Cover and cook on low for 6 to 8 hours
Turn control to high; thicken with 2 tbsp flour that has been dissolved in a small amount of water
Cover and cook on high for about 10 minutes or until slightly thickened Serve over wide noodles

Makes 5 to 6 servings

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Crockpot Flank Steak

1 lb to 1 1⁄2 flank steak
1⁄4 cup white wine
1 tbsp soy sauce
1 garlic clove, minced
1 (10 1⁄2 oz) can beef broth
1 tsp prepared mustard
1 tbsp ketchup
1 tbsp instant mixed onion
2 tbsp corn starch
2 tbsp water
1⁄4 lb fresh mushrooms, sliced

Place flank steak in crockpot.
Combine wine, soy sauce, garlic, broth, ketchup, mustard and onion; pour over steak.
Cover and cook on low for 6 to 8 hours.
Dissolve corn starch in water; stir into pot.
Add mushrooms.
Turn control to high; cover and cook on high for 20 – 30 minutes or until the mushrooms are done

Makes 4 to 5 servings

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Spaghetti Squash Casserole

This is so good and different that it will appeal even to acknowledged Squash haters. I know, I am married to one! For a GLUTEN FREE version, use our Nutri Spring All Purpose flour and G.F. cracker crumbs.

This recipe works equally well with other squash, shredded or cut into small pieces

Makes 4 - 6 servings

2 cups spaghetti squash strands, cooked
1 cup milk (I use 2%)
1 cup grated cheese
2 eggs
2 tbsp flour
½ tsp salt
½ cup extra cheese or cracker crumbs

In a buttered casserole dish, layer squash and grated cheese until all of the squash is used.
Mix remaining ingredients and pour over the squash and cheese.
Top with buttered cracker crumbs or cheese.
Bake at 350 F for 30 to 45 minutes.

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Bison Chili

2 Tbsp olive oil
1 lb ground bison
1 medium sized onion, chopped
2 cups kidney beans (can use 1 lb can, drained & rinsed)
2 cups tomatoes (can use 1 lb can)
1 Tbsp chili powder
1½ tsp salt
Pepper to taste
1/8 tsp cayenne pepper
3/4 cups shredded Cheddar or Swiss cheese (optional)

In a large skillet (or pot) having a tight fitting lid, heat the olive oil (or other oil you prefer)
Add onions and cook over medium heat until transparent
Add ground bison and cook ever medium heat until lightly browned, breaking into small pieces with a fork or spoon
Add slowly and stir in the kidney beans and tomatoes
Add a mixture of the next 4 ingredients (chili powder, salt, pepper and cayenne pepper)
Cover and simmer, stirring occasionally for about an hour
Sprinkle shredded cheese on top just before serving (optional)

Serve with French bread and a salad for a well balanced, tasty, nutritious meal!

You may substitute ground beef for the ground bison

Makes 4 - 6 servings.

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Dijon Chicken with Carrots

8 skinless chicken thighs (I used thighs with skin on and removed before serving)
1/4 cup fresh parsley, chopped (I used dried)
2 Tbsp Dijon mustard
2 Tbsp grainy Dijon mustard
¼ tsp each salt & pepper
2 Tbsp vegetable oil
2 onions, thinly sliced
3 carrots, thinly sliced diagonally
½ tsp dried thyme (did not use)
1 cup chicken stock
1 Tbsp butter
1 Tbsp all purpose flour

In shallow bowl, combine 1 Tbsp of the parsley, the Dijon mustard, grainy mustard, salt & pepper. One at a time, press chicken thighs in mixture, turning to coat.

In large non stick skillet, heat half of the oil over medium high heat; brown chicken in batches, and turning once. Transfer chicken to plate. Drain off fat in pan.

Add remaining oil to pan; fry onions, thyme and carrots over medium heat until softened, about 4 minutes. Add stock. Return chicken to skillet and bring to a boil. Cover and simmer over medium heat until juices run clear when chicken is pierced, about 40 minutes. With slotted spoon, transfer chicken, onion and carrots to pan, cover and keep warm.

In bowl, mash flour with butter, whisk into pan and boil over high heat, whisking until thickened, about 2 minutes. Pour over chicken. Sprinkle with remaining parsley

Makes 4 servings

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Bubbling Brown Chicken - Mmm Good!

For a GLUTEN FREE version, use our Nutri Spring G.F. flour and G.F. breadcrumbs

1 ½ lbs boneless chicken breast
6 tomatoes, seeded and sliced
1/3 cup fresh basil, chopped
1/3 cup fresh parsley, chopped
¼ cup butter
¼ cup all purpose flour
1 ½ cups milk (I use 2% milk)
½ cup chicken stock
¼ tsp nutmeg, grated, (optional), I didn’t use
½ tsp salt
Pepper to taste
1 ½ cups shredded Cheddar or Swiss cheese (I used Cheddar)
½ cup breadcrumbs

Place chicken in saucepan and add just enough water to cover. Bring to a boil and reduce heat, cover and simmer for about 10 to 15 minutes until chicken is no longer pink. Remove from heat, turn chicken breasts over and cool in liquid. When cool, remove chicken from stock and shred or cut into slices.
Mix basil and parsley and set aside.
In a saucepan melt butter over medium heat, whisk in flour. Cook without browning for 1 minute. Whisk in milk, nutmeg, salt and pepper to taste, bring to a boil, stirring constantly. Reduce heat and cook for 2 to 3 minutes, whisking until smooth.
In the bottom of a greased 13x9 inch casserole, layer half of the tomato slices, sprinkle with half of the parsley mixture and half of the chicken. Repeat layers of tomato slices, parsley mix and remaining chicken. Spread béchamel sauce over top. Sprinkle with cheese and bread crumbs.
Cover and refrigerate until ready to bake. Bake in 350F oven for 35 to 40 minutes or until sauce bubbles and bread crumbs are golden brown.

Makes 6 servings.
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Cashew Chicken

1 lb boneless, skinless chicken breast cut into 1-inch pieces
¼ cup light soy sauce
¼ cup honey
3 Tbsp vegetable oil
2 Tbsp chili sauce (such as Heinz)
½ tsp ground ginger
¼ tsp garlic powder
1 cup chicken broth
1 Tbsp corn starch
4 cups coleslaw mix (cabbage & carrots, thinly shredded)
1 cup salted cashew nuts
3 cups cooked brown rice

Place chicken in a 9 x 13-inch baking dish. In a small bowl, mix together soy sauce, honey, 2 Tbsp of the vegetable oil, the chili sauce, ginger and garlic powder. Pour over the chicken and toss to coat. Cover and refrigerate for 1 hour.
Mix together the broth and cornstarch until smooth. Set aside.
Heat large skillet over medium-high heat. Add chicken and marinade and bring to a simmer. Simmer, stirring occasionally, for 5 minutes or until internal temperature of chicken reaches 160 on an instant read thermometer. Remove chicken and set aside.
Add remaining vegetable oil to skillet and add coleslaw mix. Cook, stirring, until tender, about 4 minutes. Stir in broth mixture, bring to a boil. Reduce heat to medium-high, simmer 1 minute until sauce thickens. Add in chicken and any accumulated liquid and heat through.
Stir in cashews and serve with rice.

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Crispy Chicken

For a GLUTEN FREE version, use G.F. breadcrumbs

4 boneless, skinless chicken breasts
1 tsp dried thyme leaves
1 tsp dried minced chives
½ tsp dried basil leaves
½ cup dry breadcrumbs
¼ cup grated Parmesan cheese
½ tsp salt
1/8 tsp pepper
1 Tbsp olive oil
1 egg, beaten

In a shallow pan, combine the herbs, breadcrumbs, grated cheese, salt and pepper. Drizzle the olive oil over this mixture, working it into the crumbs gently until the crumbs are coated.
Wash chicken breasts and place between two sheets of waxed paper. Using a meat mallet or rolling pin, lightly pound the breasts until they are about ½ inch thick.
Dip chicken breasts into beaten egg, then firmly press each coated breast into bread crumb mixture.
Cook the chicken breasts on two sided dual contact indoor grill for 4 to 6 minutes until thoroughly cooked and until juices run clear.
OR, place the chicken on a greased pan and bake in a pre-heated 400 degree F oven for 19 – 24 minutes until thoroughly cooked.
OR, cook the chicken in an ordinary skillet on the stove, over medium heat, for
10 – 12 minutes, turning once until thoroughly cooked and crisp.

Enjoy!
Makes 4 servings
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Pork Bourguignon

1 lb pork stew (note, it is currently on sale!)
1 tbsp oil
1 tbsp butter
2 garlic cloves, minced
1½ tbsp flour
1 cup beef stock
¼ cup red wine
1 tbsp ketchup
15 pearl onions, peeled (or use coarsely chopped onion)
18 small mushrooms, quartered
½ tsp dried thyme
Salt & pepper to taste

Trim visible fat from meat
In a large skillet, heat oil over medium-high heat; brown pork cubes for 2 minutes, remove.
Reduce heat to medium, add butter and garlic to pan and sauté for 30 seconds
Stir in flour and slowly whisk in stock and wine
Bring to a boil, add ketchup, onions, mushrooms, thyme and pork cubes
Reduce heat to low, cover and simmer for 15 minutes, stirring occasionally
Add salt and pepper
Remove lid and cook for 5 minutes
Serve over egg noodles with fresh green beans

Prep time: 10 minutes
Cook time: 25 minutes
Per serving 236 calories, 10 g fat, 10 g carbohydrate

Enjoy!

Makes 4 servings
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Monte Christo Sandwiches
(aka the 10 minute sandwich)

Prep. 5 minutes, Cook 5 minutes, Makes 4 servings

4 eggs
2/3 cup milk
¼ tsp pepper
Pinch salt
8 thick slices white bread
1 tbsp Dijon mustard
4 slices Swiss cheese
4 oz each deli turkey and ham slices
1 tbsp each vegetable oil and butter

In large shallow dish, whisk together eggs, milk, pepper and salt.
Spread 4 of the slices of bread with mustard, cheese, turkey and ham and top with the remaining bread.
Dip each sandwich into egg mixture, turning to soak well.
In large non-stick skillet, heat oil and butter over medium heat. Cook sandwiches, turning once, until crusty and browned and cheese is melted (about 5 minutes).

The kids will love it!
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Chiffonade of Brussels Sprouts with Bacon and Hazelnuts
(Toronto Star and Barbara tested)

Toast hazelnuts in preheated 375F oven 15 minutes or until lightly browned. When they are cool enough to handle, rub to remove most of the skins (you can substitute unsalted cashews if you wish – I actually use walnuts not toasted, just chopped, as that is what I usually have in the house).

1 lb brussels sprouts
2 slices bacon
¼ cup hazelnuts, toasted, chopped
½ tsp salt
¼ tsp pepper

Preparation:

Trim end of sprouts and remove any yellow or spotted outer leaves. Shred sprouts using food processor with coarse shredding disk attached. Alternatively, cut sprouts into 1/16th slices, then separate slices into shreds.

Heat large skillet over medium-high. Add bacon. Cook until crisp, about 7 minutes. Transfer to paper towels to drain. Crumble or chop.

To bacon fat in pan, add Brussels sprouts. Saute over medium-high heat until crisp-tender and bright green, 3 – 5 minutes. Stir in bacon, hazelnuts, salt and pepper.

Makes 4 – 6 side servings

You can freeze left overs if there are any

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Baked Honey Onion Rounds

Thick onion slices are baked with honey, mustard and a sage topping. These are wonderful with any entrée, but are especially delectable when served with chicken.
Preparation Time: 8 minutes
Cooking Time: 30 minutes
Servings: 4

Ingredients:
2 tbsp (25 mL) Dijon mustard
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) Ontario Liquid Honey
1-½ tsp (7 mL) dried sage leaves, crumbled
1/2 tsp (2 mL) salt
4 medium Ontario Cooking Onions

Preparation:
In small bowl, combine mustard, oil, honey, sage and salt. Slice onions crosswise into 1/2-inch (1 cm) thick slices. Place in single layer in greased 13-x 9-inch (3 L) baking dish. Brush generously with mustard mixture. Cover with foil and bake in 425°F (220°C) oven for 15 minutes. Uncover and bake for 10 to 15 minutes longer or until tender.

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Happy Endings

Strawberry-shortcake tiramisu

This recipe is easy to make (always a criteria in my picks!)

1 lb strawberries (about 3 cups)                Preparation: 20 minutes
1 ¼ cups mascarpone cheese                    Refrigerate: 6 hours
¼ cup honey                                            Makes 8 slices
½ cup whipping cream
1 tsp vanilla
¼ cup Grand Marnier or orange juice
¼ cup orange juice
15 large or 24 medium ladyfinger biscuits
¼ cup thick chocolate sauce (I just melted some chocolate chunks) or Nutella

Hull berries and thinly slice. Line bottom and sides of a 9x5 inch loaf pan with 2 large overlapping pieces of plastic wrap. Let them hang over the sides of the pan.

In a large bowl, stir mascarpone with sugar. In another bowl, using an electric mixer, beat cream with vanilla until soft peaks form when beaters are lifted. Stir half into the cheese mixture. Gently fold in remainder just until no streaks remain.

If using liqueur, stir with ¼ cup orange juice in a shallow dish. If not, pour ½ cup juice into dish. Working with a third of the biscuits, dip flat side of each into juice mixture, then place, rounded-side down, on the bottom of loaf pan. Slide close together in a single layer squeezing to fit. Spoon half of cheese mixture over top and spread to cover.

Arrange half of berries on top. Repeat layering with half of remaining biscuits, all remaining cheese mixture and berries, then a final layer of dipped biscuits, flat side up. Cover with overhanging plastic wrap. Refrigerate at least 6 hours, preferably overnight.

To serve, peel plastic wrap from top of biscuits. Turn dessert out, upside down onto a serving dish. Discard plastic. Drizzle top with chocolate sauce, using back of spoon to spread over the top and down the sides. Cut into thick slices and serve with a garnish of fresh mint.

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Holiday Fruit Compote

¼ cup port wine
1 tbsp butter
1 ¼ cups sugar
1 tbsp grated lemon peel
1/8 tsp cinnamon
1/8 tsp nutmeg
4 medium apples, peeled and sliced
2 cups fresh cranberries
½ cup chopped, pitted dates
1/3 cup chopped walnuts
Dairy sour cream or ice cream

In slow cooking pot, combine wine, butter, sugar, lemon peel and spices. Add apples and cranberries. Cover and cook on low for 4 to 6 hours. Stir in dates and walnuts. Serve warm or cold. Delicious with topping of sour cream or ice cream. Also delicious used as a sundae sauce for ice cream.

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Quick Apple Cake

1 egg
½ cup granulated sugar (I use ¼ cup honey instead)
1/3 cup vegetable oil
3 Tbsp orange or apple juice
1 tsp vanilla
¾ cup all purpose flour
1 tsp baking powder
Pinch salt
1/3 cup brown sugar
1 tsp cinnamon
3 apples, peeled and sliced

Beat egg with sugar until thick and light (I use a whisk). Beat in oil, juice and vanilla
In separate bowl, combine flour, baking powder and salt. Stir into egg mixture and combine only until blended

Combine brown sugar and cinnamon
Arrange apples in bottom of oiled 8-inch/2 L square baking dish. Sprinkle with half of the brown sugar mixture. Smooth batter on top. Sprinkle with remaining brown sugar mixture.

Bake in pre-heated 350 F oven for 35 to 40 minutes or until cake comes away from the sides of the pan slightly. Cool for 10 minutes before serving

I invested in 2 x 8-inch baking pans, which allows me to double the recipe and therefore end up with two pans of apple cake. They freeze beautifully and this allows me to always have this amazing apple cake at the ready when I need a delicious, quick dessert!

It is also a great way to use up apples which are past their prime.

Lemon Yogurt Cake

3 X-large eggs
1 1/3 cups granulated sugar, divided
½ cup vegetable oil
2 tsp grated lemon zest (2 lemons)
1 cup whole milk plain yogurt
1/2 tsp vanilla extract
1 1/2 cups all purpose flour
2 tsp baking powder
Pinch salt
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioner’s sugar
2 tbsp freshly squeezed lemon juice

Pre-heat oven to 350 F. Grease an 8 ½ x 4 ¼ x 2 ½ inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into one bowl.
In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla.
Slowly whisk the dry ingredients into the wet ingredients.
With a rubber spatula, fold the vegetable oil into the batter, making sure it is all incorporated.
Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioner’s sugar and lemon juice and pour over the cake.