Recipes

A one-pot complete "eat your greens" meal.

Spaghetti squash is “like” spaghetti as when cooked tender it shreds with a fork into spaghetti-like strands. There is no comparison in taste but it still substitutes well for noodles in many casseroles. This deliciously interesting casserole is layered similar to lasagna and the fresh herbs and feta cheese really kick it up a notch.

Baked beans are a classic comfort food and a time-saving "fix it and forget it," slow cooker dish you can prepare in advance. Using lean chicken, instead of higher fat meats like pork hocks and bacon, works great and reduces the fat content.

This vodka herb cream sauce is simple enough for a beginner to prepare and is sure to impress your diners. Smaller amounts of oil combined with sour cream and fresh herbs help to create a lower fat version of this trendy restaurant sauce.

Here's a delicious twist on a favourite comfort food. Adding lentils to the ground chicken filling boosts the protein, fibre and nutrients. Yogurt stirred into the mashed potatoes instead of the usual butter and milk is another fun twist.

Here's a delicious cranberry barbecue basting sauce that is both delicious and kid friendly. It is a good use of any canned whole-berry cranberry sauce you have leftover. If you don't like to use wine in cooking substitute cranberry or grape juice. Serve with a bright green vegetable and brown rice to mop up the extra sauce for a fun, complete meal.

This quick, stove-top dish is a good introduction to chicken and sautéed beets and greens if you have never tried them together. It has a beautiful pink colour and the sweet and earthy taste of the beets pairs nicely with boiled potatoes seasoned with fresh dill.

This recipe takes very little time to pop it in the oven and becomes a delicious, simple complete meal served with cooked brown rice or pasta. It is ideally made with a large garden zucchini.

This casserole is so fast and easy to make using frozen pierogies. It is similar to lasagna but takes a lot less effort and is a real crowd pleaser.

Mushroom and fresh herb sauce is made even more delicious with the addition of shredded Asiago cheese. This pasta dish comes together in a snap and is a great chance to try one of the newer quinoa brown rice pastas. Sauté the vegetables and fresh herbs while the pasta cooks for a speedy dinner!

This chicken and rice dish is popular in Nigeria. It is reminiscent of Creole rice which is more familiar to North Americans. The recipe doubles well if you want to make a big batch.

Chili loves pumpkin and chocolate! Use these fun ingredients to help revitalize an old favourite. The pumpkin adds fibre and body while the chocolate and cocoa powder blend in creating rich, smooth flavour. Make this quick, warming dish with lean ground chicken to hit the spot on a cold day.

Try using vegetable juice instead of canned tomatoes to make this quick and delicious eight ingredient chili con carne. Really good served over brown rice or baked potatoes with sour cream!

Bocconcini, semi-soft unripened fresh mozzarella cheese, are salt free and are a great addition to this fresh and flavourful steamed broccoli salad. Flavour is heightened with the fall herbs thyme, rosemary and sage. This gorgeous salad is delicious and has fewer calories, fat and sodium compared to the popular broccoli salad laden with mayonnaise, bacon & cheese.

Here's a fresh and flavourful alternative to the usual bean salad made with canned yellow and green beans. It is a great way to get folks to eat raw vegetables like zucchini. Pack extras in containers for tomorrow's lunch.

Who can resist oven-fried zucchini and chicken fingers? They are great on their own but you can also serve with your favourite dip (e.g., Ranch dressing mixed with Sriracha sauce, warmed marinara sauce).

Cock-a-Leekie is a comforting, traditional Scottish soup made with a whole chicken, leeks and often prunes. Perfect for a cold day or a Robbie Burns supper! This is a quick version and the process is simplified by using prepared chicken broth, cooked chicken, barley and potatoes. A bit of brown sugar substitutes for the prunes.

Many people are used to eating fall pumpkin in sweet baked goods but it is also an economical and nutritious addition to soups and stews. Here pumpkin, allspice and sage are combined with chicken broth and cooked chicken to make a satisfying rich soup. The toasted pumpkin seed garnish adds an unusual earthy crunch.

Make this simple, quick soup with fresh beets in late summer or fall when they are at their prime for sweetness and depth of colour.

Try sliced, smoked deli chicken slices to replace ham in this healthy, baked egg dish. They have great visual appeal and are a nutritious, high protein start to your day.