Recipes List

1/3 cup all-purpose whole wheat flour
1 1/2 tsp ground coriander
1/2 tsp cumin seeds
1/4 tsp chili powder
1/2 tsp ground turmeric
1/4 tsp salt
1 egg
3 tbsp milk
12 oz/350g potatoes, peeled
1 to 2 garlic cloves, crushed
4 scallions, chopped
1/4 cup corn kernels
Vegetable oil, for shallow-frying
Onion & tomato relish
1 onion , peeled 8oz/225g. Tomatoes
2 chopped fresh cilantro
2 tbsp chopped fresh mint
2 tbsp lemon juice
1/2 tsp roasted cumin seeds
1/4 tsp salt
Pinch of cayenne pepper

Potato fritters with onion & tomato relish

Pasta (like penne or fusilli) - 8 ounces 🍝
Chicken breasts - 2, cut into bite-sized pieces
Cheddar cheese - 1 cup, shredded 🧀
Milk - 1 cup 🥛
Ranch dressing mix - 1 packet
Cream of chicken soup - 1 can (10.75 ounces)
Butter - 2 tablespoons 🧈
Garlic - 1 clove, minced 🧄
Salt and pepper - to taste
Parsley - for garnish (optional)

Cheesy Ranch Chicken Pasta

1/4 cup 60mL prepared chicken broth
3 tbsp 50mL hoisin sauce
1 tbsp 15mL liquid honey
2 tsp 10mL chili paste (sambal oelek)
3/4 lb 340g boneless, skinless chicken thighs, cut into 3/4 inch (2cm) pieces
1 garlic clove, minced (or 1/4tsp, 1mL, powder)
3 tbsp 50mL white vinegar
1 tsp 5mL cornstarch
1 tbsp 15mL cooking oil
6 cup 1.5L shredded suey choy (Chinese cabbage) lightly packed
1 1/2 cup 375mL fresh bean sprouts
2/3 cup 150mL snow peas, trimmed and slivered
1/2 cup 125mL julienned carrot
1/2 cup 125mL slivered red pepper
1/2 cup 125mL thinly sliced red onion
2 tbsp 30mL sesame seeds, toasted

Spicy Hoisin Chicken Slaw

You’ll Need:
1 eggplant, sliced
1/2 cup pizza sauce
1/2 cup mozzarella cheese
1/2 tsp each salt and pepper
2 tsp olive oil for brushing
toppings as needed

Eggplant Pizza

1 lb. lean ground beef
1/2 cup chopped onion
1 3/4 cups water
2 tablespoons butter
1/4 teaspoon salt
2 1/2 cups mashed potato mix (dry)
1 cup milk
1 (12-oz.) jar homestyle beef gravy
2 tablespoons chili sauce or ketchup
1 cup Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1 egg, slightly beaten
2 oz. (1/2 cup) shredded Cheddar cheese
Paprika, if desired

Cheesy Potato Shepherd's Pies

1 1/2 cup uncooked rotini
1 tbsp olive oil
1 medium onion, chopped
1/2 green bell pepper, chopped
1 can (14-1/2oz) diced tomato with Italian style herbs, undrained
1 can (14oz) artichoke hearts, drained and quartered
1 can (6oz) sliced black olives, drained
1 tsp Italian seasoning
2 cup (8oz) shredded mozzarella cheese
2 cup shredded cooked chicken

Artichoke olive chicken bake

12 oz (about 3cup) frozen hash brown potatoes
1 tsp Cajun seasoning
4 egg white
2 whole eggs
1/4 cup low-fate 1%) milk
1 tsp dry mustard
1/4 tsp black pepper
10 oz (about 3cup) frozen stir-fry vegetable blend
1/3 cup water
3/4 cup chopped cooked lean pork
1/2 cup (2oz) shredded cheddar cheese

Potato and Pork Frittata

3 bell peppers (green, red or yellow)
1 pound ground beef
1 jar (14oz) spaghetti sauce
1 1/3 cup French's french fried onions, divided
2 tbsp frank's RedHot original cayenne pepper sauce
1/2 cup uncooked instant rice
1/4 cup sliced ripe olives
1 cup (4oz) shredded mozzarella cheese

Zesty Italian stuffed peppers

5 chicken drumsticks
5 chicken thighs or wings
1/2 quart eggnog
2 pinches pumpkin pie spice
1 cup all-purpose flour
1 cup seasoned breadcrumbs
1/2 teaspoon powdered chicken bouillon
1/2 teaspoon baking powder
1 quart olive oil for frying

Eggnog Fried Chicken

1 tbsp 15mL butter or hard margarine
1 cup 250mL chopped onion
14 oz 398mL canned tomatoes with juice, Broken up
1 tbsp 15mL granulated sugar
1/4 tsp 1mL salt
1 tbsp 15mL chopped fresh parsley (or 1tsp, 5mL, flakes)
1 1/2 tbsp 25mL dry bread crumbs
4 cup 1L broccoli, 1 bunch, cut up (3/4lb, 375g)
Boiling water
5 cup 1.25L cauliflower, cut up (2 1/4lb, 1Kg, before trimming)
Boiling water
1/2 cup 125mL grated medium or sharp cheddar cheese
1/4 cup 60mL grated medium or sharp cheddar cheese

Cauli-Broc casserole

2 heads fresh broccoli, chopped
1 head fresh cauliflower, chopped
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/2 red onion, chopped
1/2 cup green olives
1 cup tomatoes, chopped
1 cup reduced fat sharp cheddar cheese, shredded
1 cup reduced-fat ranch dressing

Skinny Broccoli salad

2 1/4 pounds fresh or frozen (partially thawed) raspberries
3 3/4 cups granulated sugar
Juice of 1 small lemon

Raspberry jam

4 cup old-fashioned oats
1/3 cup honey or molasses
1/4 cup canola oil
1 tsp vanilla extract
1 cup chopped nuts
3/4 cup uncooked oats bran cereal
1 cup flaked coconut
1 cup raisins
1 cup chopped dates
Yogurt and fresh fruit, optional

Big-batch granola

4 corn on the cob, shucked
2 tbsp (30 mL) fine cornmeal
1/2 tsp (2 mL) paprika
2 tbsp (30 mL) lime juice
2 tbsp (30 mL) cilantro, chopped
1/4 tsp (1 mL) garlic powder
20 large tail-on shrimp, rinsed and drained
7 oz (200 g) Canadian Queso Fresco cheese
2 tbsp (30 mL) butter, divided
1 zucchini, cut into rounds
1/4 tsp (1 mL) cayenne pepper

Queso Fresco, shrimp & corn

1 can (15-1/4oz) whole kernel corn, drained
1 can (15oz) black beans, rinsed and drained
1 jar (16oz) mild salsa
4 boneless skinless chicken breast halves (5oz each)
Sweet red and yellow pepper strips, sour cream, shredded cheddar cheese and sliced green onion, optional

Southwest chicken

2 Cups Ice Cream, any flavor, softened
1 1/2 cups Self-Rising Flour

Ice Cream Bread

2 Medium green bell pepper, cut into thin strips
1 large onion, quartered and thinly sliced
4 Chicken thighs
4 Chicken drumsticks
1 tbsp Chili powder
2 tbsp dried oregano leaves
1 jar (16 ounces) Chipotle salsa
1/2 cup Ketchup
2 tsp Ground cumin
1/2 tsp Salt
Hot cooked noodles

Mexicali Chicken

2 cod fillets (about 5oz/150g each)
1/2 cup (125mL) PC black label lime & chili Marinade
6 6-inch (15cm) corn tortillas
2 tbsp (250mL) canola oil
1 cup (250mL) finely shredded red cabbage
1 ripe avocado, peeled, pitted and diced
1/4 cup (50mL) thinly sliced green onions
1/2 tsp (2mL) sea salt
1/2 tsp (2mL) freshly ground black pepper
2 tbsp (25mL) mayonnaise
1/2 cup (125mL) fresh coriander leaves

Baka-style chili lime fish tostadas

Tostadas are crispy tortillas topped with a variety of fresh ingredients. We've topped this main course version with chili and lime-infused cod, cabbage and avocado

1 tbsp 15mL cooking oil
1 medium leek (white and tender parts only) thinly sliced
2 garlic cloves, minced (or 1/2tsp, 2mL powder)
4 bacon sliced, chopped
1 lb 454g red baby potatoes
2/3 cup 150mL prepared chicken broth
1 1/2 lbs 680g boneless, skinless chicken tights (about 12)
4 1/4 oz 120g can of crabmeat, drained and cartilage removed, flaked
1 tbsp 15mL water
2 tsp 10mL cornstarch
1/3 cup 75mL sour cream
Salt, sprinkle
Pepper, sprinkle

Chicken and Crab Casserole

2 cups all-purpose flour
1/4 teaspoon pepper
2 eggs
1 cup milk
3 cups dill pickle slices, drained
Dash of salt

Fried pickles

5 large eggs
1 cup 250mL creamed cottage cheese
1 tsp 5mL dried sweet basil
3/4 tsp 4mL salt
1/8 tsp 0.5mL pepper
3/4 cup 175mL chopped onion
1 cup 250mL grated mozzarella cheese
2 cup 500mL dry bread crumbs
1 cup 250mL ground walnuts
1 tsp 5mL parsley flakes
1 1/4 tsp 6mL poultry seasoning
7 1/2 oz 213mL tomato sauce
1 cup 250mL water
1/2 tsp 2mL granulated sugar

Fantasy Meatballs

2 tbsp. butter (plus more for buttering pan)
2 cloves garlic, minced
2 tbsp. all-purpose flour
1 1/2 c. whole milk
2 c. shredded Gruyère, divided
1/2 c. freshly grated Parmesan
Kosher salt
Freshly ground black pepper
Pinch nutmeg
4 medium zucchini, sliced crosswise into 1/4” coins
2 tsp. freshly chopped thyme
Freshly chopped parsley, for garnish
Freshly ground black pepper
Pinch nutmeg
4 medium zucchini, sliced crosswise into 1/4” coins
2 tsp. freshly chopped thyme
Freshly chopped parsley, for garnish

Cheesy Scalloped Zucchini

Vegetable cooking oil 1tsp 5mL
Chopped onion 1/3cup 75mL
Canned tomatoes 1cup 250mL
Zucchini with peel, cut in short strips 3cup 700mL
Granulated sugar 1/2tsp 2mL
Fettuccini 1lb 454g
Boiling water 4qts 5L
Margarine 2tbsp 30mL
Frozen peas, thawed 11/2cup 350mL
Red pepper, slivered 1 1
All-purpose flour 2tbsp 30mL
Skim milk 1cup 225mL
Grated Parmesan cheese 6tbsp 90mL

Zucchini/Fettuccini

2 cups whole-wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt 2 eggs 11/3 cups buttermilk
3 tablespoons extra-virgin olive oil 2 tablespoons butter, melted
1 cup thinly sliced scallions (about 1 bunch)
3/4 cup diced Canadian bacon (3 ounces)
1/2 cup grated Cheddar cheese
1/2 cup finely diced red bell pepper

Savory breakfast muffins

Ingredients:
1/4 cup low-sodium soy sauce
1/2 cup orange marmalade
2 1/2 pounds pork loin back ribs, cut into 2-rib pieces
2 1/2 pounds pork loin back ribs, cut into 2-rib pieces
1 tablespoon cornstarch
1 tablespoon cornstarch
1 teaspoon prepared horseradish
1/2 teaspoon kosher salt
1/2 teaspoon kosher salt

Chinese Barbecue Pork Ribs

1 large scoop of vanilla ice cream, or 2 smaller scoops
2 tbsp 30mL hot fudge sauce, page 47
1 tbsp 15mL chopped peanuts or other nuts (optional)
Hot Fudge Sauce
1 cup 250mL cocoa
1 cup 250mL granulated sugar
1 cup 250mL water
1 tsp 5mL vanilla flavoring
1/4 tsp 1mL salt

Hot Fudge Sundae

2 pounds skinless, boneless chicken breast halves, cut. Into 1-1/2-inch pieces
1 to 1/2 cup cauliflower florets
3/4 cup reduced-sodium chicken broth
2 tsp quick cooking tapioca
1/4 tsp salt
4 cloves garlic, minced
1 to 1/2 cup frozen cut green beans
1/2 of an 8oz package reduced fat cream cheese (neufchãtel), cut into cubes
1/2 cup shredded part skim mozzarella cheese (2oz)
2/3 cup chopped Roma tomatoes (2 medium)

Cheesy Garlic Chicken

1 cup (250 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) chili powder
1/4 tsp (1 mL) salt
1 egg
3/4 cup (175 mL) milk
1 1/4 cup (310 mL) whole kernel corn
1 1/2 cup (375 mL) Canadian Medium Cheddar, shredded, divided
4 bacon strips, cooked and coarsely chopped
1/2 cup (125 mL) cherry tomatoes, quartered
1/4 cup (60 mL) cilantro leaves

Chili cheddar corn cakes

3 cup cubed seedless watermelon
1 cup crushed ice
1 cup watermelon, raspberry or lime sherbet
4 tsp lime juice
2 tsp miniature semisweet chocolate chips

Watermelon sherbet smoothies

1 box chocolate cake mix
2 boxes of low fat chocolate jello instant pudding
4 cups of milk (as per the pudding directions)
1/4 cup peanut butter (plus 2 tbsp for drizzling)
1 large container of low fat cool whip
1 bag of mini Reese peanut butter cups (chopped into pieces)

Candy Shop Truffle!

2 containers Minute® Ready to Serve White Rice, heated in microwave according to package instructions
1 (15 oz.) can pinto beans, drained and rinsed
1 (14.5 oz.) can petite diced tomatoes, drained
1 (15.25 oz.) can sweet corn, drained
1 (12.5 oz.) can white chicken breast, drained (can substitute with 1-2 cups of leftover cooked chicken or rotisserie chicken, chopped)
1 (10.75 oz.) can cream of chicken soup
1 (10 oz.) taco sauce
1 (14 oz.) can chicken broth
2 tablespoons taco seasoning
Optional: cheddar cheese, green onions, sour cream, tortilla chips for garnish

SHORT-CUT MEXICAN CHICKEN AND RICE SOUP

3 Med. Cucumbers Peeled and Sliced 1/4"
1 Med. Onion sliced and separate into rings
3 Med. tomatoes cut into wedges
1/2 C. Vinegar
1/4 C. Sugar
1 C. water
1/4 C. olive oil
2 tsp.salt
1 tsp. ground pepper
a couple sprigs of dill (optional)

Cucumber Salad

6 Eggs
12 Stalk asparagus, trimmed and chopped
3/4 cup (180mL) Cheese, pre-shredded (optional)
1/4 tsp (1mL) Dry mustard
Salt and pepper to taste
2 tbsp (30mL) Oil, divided
1 Small onion, chopped

Frittata with Asparagus

Canadian egg farmers produce 6 billion eggs per year. Here's something to do with 6 of them

2 tsp butter or olive oil
1 cup each chopped onions
3/4 cup chopped red bell pepper
2 tsp minced garlic
4 cup peeled, cubed sweet potato (about 2 large)
1 tbsp grated gingereoot
3/4 tsp each ground cumin, ground coriander, and curry powder
1/4 tsp ground cinnamon
2 cup chicken broth
1 can (14oz/398mL) light coconut milk
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 tbsp each chopped fresh cilantro and chopped fresh basil leave
2 tbsp light peanut butter
1 tbsp brown sugar
1 tbsp freshly squeezed lime juice
1 lb (454g) cooked medium shrimp, tails removed (thaw first if using frozen)

Thai One On

Cannoli cups:
2 cups all-purpose flour, plus more for dusting work surface
2 1/2 Tbsp granulated sugar
1 tsp cocoa powder
1/2 tsp cinnamon
1 pinch nutmeg (optional)
1/2 tsp salt
1/4 cup butter, melted
1 large egg white
6 to 8 Tbsp apple juice or grape juice*
2 Tbsp white wine vinegar (red wine vinegar or plain white vinegar would be fine)
Vegetable oil cooking spray
Cannoli Filling
12 oz whole milk Ricotta cheese, strained
8 oz Mascarpone cheese
1/2 cup powdered sugar**
1/3 cup mini semi-sweet chocolate chips
powdered sugar, for dusting (optional)
Optional toppings:
Melted chocolate, chopped pistachios, sprinkles, toasted sweetened coconut

Granola Bites

Butter or margarine 1/4cup 50mL
Chopped onion 1/4cup 50mL
Medium cucumbers, peeled and sliced 4
Salt 1tsp 5mL
Pepper 1/4tsp 1mL
Vinegar 2tbsp 30mL
Granulated sugar 2tbsp 30mL
Sour cream 1/2cup 125mL

Fried Cucumber

1 package shrimp
1 can condensed tomato soup
1.5 liters tomato juice
150 ml cream
1 Jalapeño
1 bell pepper
2 stems Celery
2 tbsp tomato bouillon
2 tbs Salt
Clamato

Shrimp soup

Celery stalk, thinly sliced 2
Medium carrots, thinly sliced 2
Large onion, sliced or diced 1
Good size potato, cubed 1
Diced turnip 1cup 250mL
Cut green beans (optional) 1/2cup 125mL
Water 4cup 1L
Salt 1tbsp 5mL
Pepper 1/4tsp 1mL
Peas, fresh or frozen 1/2cup 125mL
All-purpose flour 1/4cup 60mL
Milk 1cup 250mL

Creamed Vegetable Soup

Vegetables in a light creamy broth. Eye appealing

1/2 lb (250 g) linguine
1 pkg (640 g) Green Giant* Frozen Broccoli, Cauliflower and Carrots in Cheese Sauce OR Green Giant* Frozen Broccoli in Cheese Sauce
1/2 cup (125 mL) milk
1 tsp (5 ml) Italian seasoning
grated Parmesan cheese

Linguine with vegetables and cheese

2 lb 900g boneless, skinless chicken breast halves (about 8), cubed
6 garlic cloves, minced (or 1 1/2tsp., 7mL, powder)
1/2 cup 60mL chopped fresh parsley (or 2tbsp., 30mL flakes)
1/4 cup 60mL olive (or cooking) oil
2 tbsp 30mL grainy mustard
2 tbsp 30mL finely grated lemon zest
1/4 cup 60mL freshly squeezed lemon juice
1 tsp 5mL pepper
2 tsp 10mL chopped fresh rosemary leaves (or 1/2tsp., 2mL, dried)
2 1/2 cup 625mL penne pasta (about 1lb., 454g)
8 cup 2L boiling water
1/4 tsp 1mL salt
1/2 cup 125mL finely grated Parmesan cheese

Lemon Chicken Pasta

1/2 cup 125mL frozen concentrated orange juice, thawed
3 tbsp 50mL peanut sauce
3 tbsp 50mL rice vinegar
1 tbsp 15mL brown sugar, packed
1 tbsp 15mL soy sauce
1 tsp 5mL ground ginger
1/2 tsp 2mL garlic powder
1/2 tsp 2mL pepper
1 lb 454g beef top sirloin steak
12 cup 3L water
1 1/2 tsp 7L salt
10 oz 285g linguine
2 tsp 10mL cooking oil
1 tsp 5mL cooking oil
1 cup 250mL thinly sliced onion
1 1/2 cup 375mL thinly sliced red pepper
1 1/2 cup 375mL thinly sliced yellow pepper

Beef satay linguine

Avocado - mashed ripe avocado replaces butter and eggs in the these cookies.
Oats - just use whatever regular rolled oats you have.
Raisins - this adds sweetness and texture to the healthy cookies

Veggie cookies

Eggs 6 6
Green onion, sliced 3 3
Parsley flakes 1/2tsp 2mL
Diced tomatoes tomatoes 1cup 250mL
Chopped green pepper 1/4cup 50mL
Salt 1/2tsp 2mL

Tortas

3 cups red enchilada sauce (I highly recommend my homemade red enchilada sauce recipe, which can be made gluten-free*)
16 corn tortillas, halved
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
6 scallions (green onions), thinly sliced
4 cups (about 1.5 pounds) shredded cooked chicken
3 cups shredded Monterrey Jack or Mexican blend cheese
1 avocado, peeled, pitted and diced
1/2 cup loosely-packed chopped fresh cilantro

CHICKEN ENCHILADA CASSEROLE (A.K.A. "STACKED" CHICKEN ENCHILADAS)

potatoes, peeled and thinly sliced
1/2 cup (125 mL) onion, finely chopped
2 cups (500 mL) Canadian Gruyère, grated
Salt and freshly ground pepper
1 1/4 cups (310 mL) chicken broth
2 tbsp (30 mL) all-purpose flour

Golden scallped potatoes

Spaghetti squash 3lbs 1.35kg
Broccoli flowerettes 2cup 500mL
Zucchini cubes, unpeeled 1cup 250mL
Salted water
Sliced carrots 1cup 250mL
Cherry tomatoes, halved 1cup 250mL
Butter or margarine 2tbsp 30mL
Chopped green onion 1/2cup 125mL
Salt 3/4tsp 4mL
Pepper 1/4tsp 1mL
Grated Parmesan cheese, good sprinkle

Spaghetti Squash Supreme

14 oz 398mL Canned kidney beans, drained and liquid reserved
19 oz 540mL Canned small white beans, drained and liquid reserved
19 oz 540mL Canned chick peas (garbanzo beans), drained and liquid reserved
Reserved liquid
1 cup 250mL Water
2 Medium potatoes, cubed
2 Medium carrots, cubed
1 cup 250mL Cubed turnip
2 cup 500mL Chopped onion
1 cup 250mL Grated cabbage, packed
1/2 cup 125mL Thinly sliced celery
2 tbsp 30mL Soy sauce
2 Bay leaves
2 tsp 10mL Instant vegetable stock mix
1/4 to 1 tsp 1-5mL Garlic powder
1/4 to 1 tsp 1-5mL Ground thyme
1/4 to 1 tsp 1-5mL Ground marjoram
1/8 to 1/4 tsp 0.5-1mL Ground cumin
1 tsp 5mL Salt
1/4 tsp 1mL Pepper
14 oz 398mL Canned stewed tomatoes, mashed
1 cup 250mL Peas, fresh or frozen
3 tbsp 50mL Cornstarch
3 tbsp 50mL water

Veggie stew

5 medium potatoes, peeled and quartered
Water, to cover
4 hard-boiled eggs, (see page 81), peeled and chopped
1/2 cup 125mL chopped celery
1/4 cup 50mL peeled and grated carrot
2 tbsp 30mL onion flakes
1 cup 250mL salad dressing (or mayonnaise)
1/4 cup 50mL milk
1 tsp 5mL granulated sugar
1 tsp 5mL salt
1/4 tsp 1mL pepper

Potato Salad

6 tablespoons butter, plus more for baking dishes
kosher salt and black pepper
1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used some leftover cooked chicken)
1/2 cup plus 2 tablespoons flour
6 garlic cloves, finely minced
6 cups whole milk
10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)
1 cup sliced oil-packed sun-dried tomatoes, drained
1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)
1 1/2 cup freshly grated Parmesan (about 6 ounces)

Cheesy Chicken Penne

6 oz package Raspberry Jell-O
2 cups boiling water
2 cups pretzels
1/4 cup sugar
1 stick butter
1 (8oz) package cream cheese – softened
1 (8oz) package Cool Whip – thawed
1 bag frozen raspberries – thawed in refrigerator
1 cup sugar

Raspberry Pretzel Jello

2 pounds ground beef
1 teaspoon butter
2 large white onions, chopped
2 green bell peppers, seeded and chopped
1 habanero pepper, chopped
3 (15 ounce) cans kidney beans, drained
3 (15 ounce) cans tomato sauce
1 tablespoon chili powder
2 teaspoons salt
1/2 teaspoon garlic salt
1 drop super-hot hot pepper sauce

Best Ever Chuck Wagon Chili

"A thick and hearty homemade chili with a kick. If you like a thinner chili, add another can of tomato sauce. Serve topped with a dollop of sour cream, shredded cheddar and buttery crackers. You can't stop at just one bowl!"